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******************************************* ***** Alfie and Archie's Dog Biscuits ***** ******************************************* Categories: Cookies Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup whole wheat flour 1/2 cup Powdered dry milk 1/2 tsp Salt 1/2 tsp Garlic powder 1 tsp Brown sugar 6 Tbsp Meat drippings 1 ea Beaten egg 1/2 cup Ice water DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ******************************** ***** All Purpose Marinade ***** ******************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Dry white wine 1/2 tsp Cayenne pepper 1 tsp Onion powder 1/2 cup Soy sauce 1/2 tsp Garlic powder DIRECTIONS ------------------------------------------------------------ Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ****************************** ***** All-Bran Seed Loaf ***** ****************************** Categories: Breads Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Whole wheat flour 3/4 cup Flour, all-purpose 1 Tbsp Baking powder 1/2 tsp Salt 1/3 cup Sesame seeds 2 tsp Poppy seeds 3/4 cup Orange juice 1/4 cup Honey 2 ea Eggs 1/4 cup Vegatable Oil 1/2 cup Bran cereal DIRECTIONS ------------------------------------------------------------ Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5 x 4.5 x 2" loaf pan. Bake at 350f about 40 min. Let cool 10 min and remove from pan. Cool completely before slicing. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** All-In-One Tuna Casserole ***** ************************************* Categories: Main dish Fish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Env. Golden Onion Soup Mix 1 1/2 cup Milk 10 oz Frozen Peas & Carrots * 8 oz Medium Egg Noodles ** 6 1/2 oz Tuna, Drained & Flaked 2 oz Shredded Chedar Cheese *** DIRECTIONS ------------------------------------------------------------ * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C ~--------------------------------------------------------------------- ----- Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Almond Crecents ***** *************************** Categories: German Cookies Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Butter Or Margarine 3/4 cup Sugar 1 tsp Vanilla Extract 1 1/2 tsp Almond Extract 2 1/2 cup Flour; Unbleached 1 cup Almonds; Ground 1 x Confectioners' Sugar DIRECTIONS ------------------------------------------------------------ Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Almond Mushroom Pate ***** ******************************** Categories: Appetizers Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Margarine 1 x Sm Onion, chopped (1/4 c) 1 x Clove garlic, minced 1 1/2 cup Sliced Mushrooms (4 oz) 1/2 tsp Tarragon 1 cup Blanched Whole Almonds(6 oz) 1 Tbsp Lemon juice 2 tsp Soy Sauce 1 ds White Pepper 2 Tbsp Cream Cheese, opt. * DIRECTIONS ------------------------------------------------------------ * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Aloha Cheesecake ***** **************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Vanilla Wafer Crumbs 1/4 cup Margarine, Melted 16 oz Cream Cheese, Softened 1/3 cup Sugar 2 Tbsp Milk 2 ea Large Eggs 1/2 cup Macadamia Nuts, Toasted 8 1/2 oz Crushed Pineapple, Drained 1 ea Med Kiwi Peeled, Sliced DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Amaretto Coffee ***** *************************** Categories: Beverages Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Warm Water 1 Tbsp Instant Coffee Crystals 1/3 cup Amaretto 1 x Dessert Topping * DIRECTIONS ------------------------------------------------------------ * Dessert topping should be in a pressurized can. ~--------------------------------------------------------------------- ---- In a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Amaretto Peach Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Margarine 1/3 cup Sugar 1 ea Large Egg 3/4 cup Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 cup Sugar 3 Tbsp Unbleached All-purpose Flour 3 ea Large Eggs 16 oz Canned Peach Halves * 1/4 cup Almond Flavored Liqueur DIRECTIONS ------------------------------------------------------------ * Peach halves should be drained, and then pureed. ~--------------------------------------------------------------------- ----- Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Andouille A La Jeannine ***** *********************************** Categories: Cajun Appetizers Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Dry white wine 2 lb Andouille or smoked sausage 2 Tbsp Honey 1 Tbsp Creole mustard DIRECTIONS ------------------------------------------------------------ Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook" *** Recipe Via Compu-Chef (tm) *** ************************************************** ***** Andouille in Comforting Barbecue Sauce ***** ************************************************** Categories: Cajun Appetizers Calories per serving: Number of Servings: 25 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Onions, finely chopped 1 cup Celery, finely chopped 1 cup Bell pepper, finely chopped 1 cup Parsley, finely chopped 1 cup Peanut oil 1 Tbsp Garlic, finely chopped 3 cup Steak sauce 1/2 cup Louisiana hot sauce OR 3 cup Ketchup 2 Tbsp Cayenne pepper 3 tsp Salt, to taste 1 cup Southern Comfort Liquor 1 lb Andouille sausage DIRECTIONS ------------------------------------------------------------ Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ." *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Angel Hair Pasta with Shrimp ***** **************************************** Categories: Pasta Main dish Fish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 Tbsp Butter 1 1/2 Tbsp Flour 1 1/2 cup Milk 1/2 cup 35 per cent cream 1 1/2 Tbsp Pesto sauce 1 1/2 Tbsp Chopped parsley 1 Tbsp Minced garlic 2 Tbsp Grated paresan cheese 1/2 tsp Salt 1/2 tsp White pepper 1 x Worcestershire and tabasco 2/3 lb Capellini 1/2 ea Red pepper, cut in strips 1/4 lb Snow peas, trimmed 1 lb Jumbo shrimp DIRECTIONS ------------------------------------------------------------ In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Aniseed Charabeli ***** ***************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 300 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 cup Sugar 2 ea Eggs 1 2/3 cup Flour, all-purpose; sifted 2 tsp Aniseed, grated 1 x Grated peel of 1/2 lemon DIRECTIONS ------------------------------------------------------------ Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! *** Recipe Via Compu-Chef (tm) *** *************************** ***** Aniseed Cookies ***** *************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 40 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Eggs; separated 1 3/4 cup Powered sugar; sifted 1 x Pinch salt 2 cup Flour, all purpose 1/4 tsp Baking powder 2 tsp Aniseed; ground DIRECTIONS ------------------------------------------------------------ Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** ANOTHER BEAN SALAD ***** ****************************** Categories: Salads Vegetables Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Sugar 1/2 tsp Salt 1 cup Vinegar 16 oz Green beans, can, drained 16 oz Yellow beans, can, drained 16 oz Lima beans, can, drained 16 oz Garbanzo beans, can, drained 16 oz Red kidney beans, drained 1 ea Green pepper, slivered 4 ea Celery, sliced 3 ea Onions, medium, sliced thin DIRECTIONS ------------------------------------------------------------ Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally. Cal: 313. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Antipasto ***** ********************* Categories: Appetizers Dips Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Green peppers 1 ea Medium onion 2 ea Stalks of celery 3 ea Carrots 1 ea Garlic clove 1/2 lb Sliced Mushrooms 1 ea Flowerets of med cauliflower 2 Tbsp Oil 1 cup Tuna fish drained 1 ea Juice of one lemon 1 tsp Granulated sugar 13 oz Bottle of ketchup DIRECTIONS ------------------------------------------------------------ Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Apple And Cream Kuchen ***** ********************************** Categories: German Cakes Desserts Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ------------CAKE------------ 1 pk Yeast; Dry, Active 1/2 tsp Salt 4 Tbsp Sugar 2 cup Flour; Unbleached, Unsifted 1/4 cup Butter or Margarine 1/2 cup Milk 1 ea Egg; Large ----------FILLING----------- 3 cup Apples; Tart, Sliced 1 Tbsp Lemon Juice 1 tsp Cinnamon 3/4 cup Sugar 2 Tbsp Flour; Unbleached 8 oz Cream Cheese; Softened 1 ea Egg; Large DIRECTIONS ------------------------------------------------------------ CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Apple And Rum Custard Cake ***** ************************************** Categories: German Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------CRUST------------ 1 1/2 cup Flour; Unbleached, Unsifted 5 Tbsp Sugar 1 Tbsp Lemon Rind; Grated 2/3 cup Butter Or Margarine 1 ea Egg Yolk; Large 1 Tbsp Milk ----------FILLING----------- 1/2 cup Soft Bread Crumbs 2 Tbsp Butter Or Margarine; Melted 4 cup Apples; Tart, Sliced 1 Tbsp Lemon Juice 1/4 cup Sugar 1/4 cup Raisins; * 1/4 cup Rum 3 ea Eggs; Large, Beaten 1/3 cup Sugar 1 3/4 cup Milk DIRECTIONS ------------------------------------------------------------ * Soak raisins in 1/4 cup rum for 1/2 hour before using. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** APPLE BRANDY BUTTER ***** ******************************* Categories: Fruits Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 cup Fresh unsweetened applesauce 1/2 cup Calvados 1 cup Sugar 1/2 cup Orange blossom honey 1 Tbsp Ground cinnamon 1/4 tsp Ground cloves DIRECTIONS ------------------------------------------------------------ Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint jars. From Gourmet Preserves, Judith Choate. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Apple Cake ***** ********************** Categories: German Fruits Cakes Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Apples; Medium, Tart 2 ea Lemons; Medium, Juiced 3 Tbsp Sugar 3 Tbsp Butter 3/4 cup Sugar 2 ea Egg Yolks; Large, Divided * 1/2 ea Lemon;Juiced And Peel Grated 1 tsp Baking Powder 1 1/2 cup Flour; Unbleached 3/4 cup Milk 1 Tbsp Rum 2 ea Egg Whites; Large 1 Tbsp Butter; To Grease Cake Pan 1 tsp Vegetable Oil 3 Tbsp Confectioners' Sugar DIRECTIONS ------------------------------------------------------------ * Do not put the egg yolks together as they will be used individually. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar. *** Recipe Via Compu-Chef (tm) *** ********************** ***** APPLE CAKE ***** ********************** Categories: Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Margarine 2/3 cup Sugar 1 cup White flour 1 cup Whole-wheat flour 1/2 tsp Cinnamon 1/2 tsp Ground cloves 1/2 tsp Nutmeg 1/2 tsp Salt 1 tsp Baking soda, in 2/3 c water 1 cup Finely chopped apple 1/3 cup Raisins 1/3 cup Chopped walnuts 2 ea Egg whites, whipped DIRECTIONS ------------------------------------------------------------ Cream the margarine and sugar. Add dry ingredients and water alternately, then apple. Dust the raisins and nuts with a small amount of flour and add them to the batter. Fold in the egg whites. Bake in a 8 in. square nonstick pan at 350F for 30 to 40 min. or until firm. Cal: 295; Fat 2 1/5g. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Apple Cake With Icing ***** ********************************* Categories: Cakes Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Large Eggs 1 1/2 cup Oil 2 cup Sugar 3 cup Flour 1 tsp Soda 1 tsp Salt 2 tsp Vanilla 1 cup Pecans 3 cup Cored, Peeled, Diced Apples 4 oz (1 cube) Margarine 1 cup Packed Brown Sugar 1/4 cup Milk DIRECTIONS ------------------------------------------------------------ Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Apple Cheddar Cookies ***** ********************************* Categories: Cheese Cookies Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter 1/2 cup Sugar 1 ea Egg; Lg 1 tsp Vanilla 1 1/2 cup Unbleached Flour 1/2 tsp Baking Soda 1/2 tsp Cinnamon; Ground 1/2 tsp Salt 6 oz Cheddar; Sharp, Shredded 1 1/2 cup Apples; Cored,Peeled,Chopped 1/4 cup Nuts; Chopped DIRECTIONS ------------------------------------------------------------ Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Apple Cheddar Shortcake ***** *********************************** Categories: Cakes Cheese Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ---------SHORTCAKE---------- 2 1/2 cup Biscuit Mix; Bisquick 4 oz Cheddar; Sharp, Shredded 2/3 cup Milk 1/3 cup Butter; Melted -------APPLE TOPPING-------- 3/4 cup Brown Sugar; Packed 3 tsp Cornstarch 1/2 tsp Cinnamon; Ground 1/4 tsp Salt 1 cup Water 4 cup Apples; Peeled,Cored, Sliced ----------TOPPING----------- 1 x Heavy Cream; Whipped DIRECTIONS ------------------------------------------------------------ Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Apple Cheddar Wontons ***** ********************************* Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Peanut Oil 1 pk Wonton Skins 2 ea Apples; Md, * 10 oz Cheddar; Sharp, Cubed ---------GARNISHES---------- 1/2 cup Brown Sugar 2 tsp Cinnamon; Ground DIRECTIONS ------------------------------------------------------------ * Core the apples and cut into small pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Apple Crunch Muffins ***** ******************************** Categories: Muffins Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Unbleached Flour, Sifted 1/2 cup Sugar 2 tsp Baking Powder 1/2 tsp Salt 1 1/2 tsp Ground Cinnamon 1/4 cup Vegetable Shortening 1 ea Large Egg, Slightly Beaten 1/2 cup Milk 1 cup Tart Apples * 1 x Nut Crunch Topping DIRECTIONS ------------------------------------------------------------ * Apples are to be washed and cored. Shred the unpeeled apples for recipe. ---------------------------------------------------------------------- ---- Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Apple Juice Roast ***** ***************************** Categories: Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Boneless Beef Chuck Roast 2 ea Med. Onions, Sliced 2 Tbsp Butter or Shortening 1 cup Apple Juice 1 Tbsp Catsup 1 tsp Salt 1/4 tsp Pepper 1/4 tsp Thyme Leaves 1/4 tsp Prepared Mustard 1/8 tsp Basil Leaves 3 ea Large Sweet Potatoes 1 x Lemon Juice 1 x Chopped Parsley OR 1 x Apple Rings And Parsley 1 x Gravy DIRECTIONS ------------------------------------------------------------ ---------------------------------------------------------------------- ---- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Apple Pancakes ***** ************************** Categories: German Fruits Desserts Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2/3 cup Flour; Unbleached, Unsifted 2 tsp Sugar 1/4 tsp Salt 4 ea Eggs; Large, Beaten 1/2 cup Milk 2 cup Apple; Slices 3/4 cup Butter Or Margarine 2 Tbsp Sugar 1/4 tsp Cinnamon DIRECTIONS ------------------------------------------------------------ Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Apple Pie In Cheddar Crust ***** ************************************** Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -------CHEDDAR CRUST-------- 2 cup Unbleached Flour; Sifted 1 1/4 cup Cheddar; Md, Shredded 1/2 tsp Salt 2/3 cup Vegetable Shortening 1 x Water; Iced ----------FILLING----------- 7 cup Apples; * 1/2 cup Sugar 2 tsp Unbleached Flour 1/2 tsp Cinnamon; Ground 2 tsp Butter Or Regular Margarine 1 ea Egg Yolk; Lg, Beaten 1 tsp Water DIRECTIONS ------------------------------------------------------------ * Use tart cooking apples such as Macs or Granny Smith's. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Apple Raspberry Pie ***** ******************************* Categories: Desserts Pies Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Crust 2 cup all purpose flour 7 oz lard 1 Tbsp pple cider vinegar 1/2 tsp salt 6 Tbsp cold water 1/2 cup + 1 Tablespoon sugar 2 Tbsp flour 1 tsp cinnamon DIRECTIONS ------------------------------------------------------------ ** FILLING 1 pt raspberries 8 LG Granny Smith apples 1 1/2 T Lemon Juice pt NUTMEG pt CLOVES Freeze the flour in a medium bowl for one (1) hour. Refrigerate the lard f one (1) hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches. Fol to the center and roll out slightly to form an 8 inch square. Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with f and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larg than dish. Place and fit into dish and trim overhang to one (1) inch. Spo in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degr for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Apple Strudel ***** ************************* Categories: German Fruits Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 cup Apples; Tart, Sliced 3/4 cup Raisins 1 Tbsp Lemon Rind; Grated 3/4 cup Sugar 2 tsp Cinnamon 3/4 cup Almonds; Ground 8 oz Fillo Leaves; 1/2 Box,Thawed 1 3/4 cup Butter;(No Margarine),Melted 1 cup Bread Crumbs; Finely Crushed DIRECTIONS ------------------------------------------------------------ Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Apple Strudel ***** ************************* Categories: Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Apples slice thin or grate 1 cup Sugar 1/2 cup Raisins 1/2 cup Chopped nuts 1 x Cinnamon 1 x Grated rind of lemon 6 tsp Butter 1 cup Bread crumbs DIRECTIONS ------------------------------------------------------------ Prepare and measure all ingredients. Mix everything together. Melt the butter or shortening. Open package and unfold leaves carefully. Place one leaf on damp cloth. Paint leaf lightly with melted butter. Use pastry brush. Sprinkle with dry bread crumbs or crushed corn flakes. Place second leaf directly onver first leaf. Paint second leaf with butter and sprinkle with bread crumbs or crushed corn flakes. Mix sliced apples, buts, raisins, cinnamon and sugar. Place mixture on edge of dough nearest you in one strip. Roll like jelly with aid of napkin. Place strudel on buttered tin and paint top lightly with melted butter. Mark individual portions with a sharp knife. Bake in hot oven, 350 to 400 degrees F. for about 35 minutes until golden brown. Cut in portions while still warm. CHERRY STRUDEL: 2 Heaping cups pitted cherries, fresh or canned 1 Cup sugar 1 Cup dry bread crumbs 6 Tablespoons melted butter Follow recipe for Apple Strudel, substituting cherries for apples, raisins, and cinnamon. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Apple Swirl Cake ***** **************************** Categories: Desserts Cakes Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Apples 3 Tbsp Sugar 1 tsp Cinnamon 2 cup Sugar 1 cup Cooking Oil 4 ea Eggs 1/4 cup Orange juice 2 tsp Vanilla 3 cup Sifted Flour 1 Tbsp Baking powder 1/2 tsp Salt DIRECTIONS ------------------------------------------------------------ Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Apple Turnovers ***** *************************** Categories: Cheese Fruits Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/4 cup Unbleached Flour 1/4 tsp Salt 2/3 cup Vegetable Shortening 6 oz Cheddar; Sharp, Shredded 1 x Water 3/4 cup Brown Sugar; Firmly Packed 1 tsp Cinnamon; Ground 6 ea Apples; Pared And Cored 1/4 cup Butter DIRECTIONS ------------------------------------------------------------ Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbls of water maybe required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Apple-Cheddar Muffins ***** ********************************* Categories: Breads Cheese Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Shortening 1/2 cup Sugar; Granulated 2 ea Eggs; Lg 1 1/2 cup Unbleached Flour 1 tsp Baking Soda 1 tsp Baking Powder 1/2 tsp Salt 3/4 cup Oats; Quick Cooking 1 cup Apples; Finely Chopped 2/3 cup Cheddar; Sharp Coarse Grate 1/2 cup Pecans; Chopped 3/4 cup Milk 1 x Apple Slices; * 1 x Butter; Melted 1 x Cinnamon-Sugar Mixture DIRECTIONS ------------------------------------------------------------ * You should have 12 to 15 thin slices of unpeeled red apple for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** APPLESAUCE TEA BREAD ***** ******************************** Categories: Breads Calories per serving: Number of Servings: 20 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup White flour 2 tsp Baking powder 1/2 tsp Salt 1/2 cup Sugar 1 Tbsp Cinnamon 8 oz Applesauce 1 ea Egg 1 cup Skim milk DIRECTIONS ------------------------------------------------------------ Mix the dry ingredients together and add the applesauce, then the egg and milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and cool. Cal: 77 (slice); Fat: 1/10g. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Apricot Chicken Thighs ***** ********************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Apricot nectar 1/4 cup Dry sherry 2 Tbsp Soy sauce 1 Tbsp Lemon juice 1 Tbsp Prepared Mustard 1/2 tsp Ground Ginger 6 x Chicken thighs(2 lb),skinned 12 x Dried Apricot halves DIRECTIONS ------------------------------------------------------------ Combine all but chicken and dried apricots. Mix well, set aside. Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350 deg F for 45 minutes. Uncover, and place aproicot halves in apricot nectar mixture. Continue baking, uncovered, 15 minutes or until chicken is tender. Remove chicken to a warmed serving platter, discarding apricot nectar mixture. Garnish each thigh with 2 apricot halves. Serve immediately. PER SERVING: 192 calories, 18 g protein, 7.7 g fat, 8.5 g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Artichoke Dip ***** ************************* Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Parmesan cheese 1 cup Mayonnaise 1 1/2 cup Artichoke hearts 1 x Garlic powder DIRECTIONS ------------------------------------------------------------ Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Artichoke Salad ***** *************************** Categories: Cajun Salads Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Fresh artichoke hearts 1 Tbsp Wine vinegar 2 cup Artichoke hearts, quartered 1 tsp Louisiana hot sauce 1 ea Small garlic clove 2 tsp Salt 1 tsp Lea & Perrins 3 Tbsp Olive oil 1 Tbsp Lemon juice DIRECTIONS ------------------------------------------------------------ In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help." *** Recipe Via Compu-Chef (tm) *** ************************** ***** Artichoke Soup ***** ************************** Categories: Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 19 oz Artichoke hearts drained 1 1/2 cup Chicken broth 1 Tbsp Lemon juice 1/2 tsp Salt 1 ea Dash of white pepper 1 cup 18% Table cream 1 ea Thin slices of lemon DIRECTIONS ------------------------------------------------------------ Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon slices. Yield 4-6 servings. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Artichoke Spinach Dip ***** ********************************* Categories: Dips Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 oz 340ml Jr Artichokes drained 10 oz Bag spinach 3/4 cup Mayonnaise 3 Tbsp Lemon juice 1/2 tsp Grated lemon rind 1 ea Tabasco to taste 1 ea Salt and pepperr DIRECTIONS ------------------------------------------------------------ Chop artichoke hearts in food processor fitted with steel blade. Set aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended. Prepare a day in advance. Serve with vegetable sticks. Yield 2 1/2 cups. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Artichoke Squares ***** ***************************** Categories: Appetizers Calories per serving: 60 Number of Servings: 24 Fat grams per serving: 5 Approx. Cook Time: Cholesterol per serving: 43 Marks: INGREDIENTS ------------------------------------------------------------ 2 6-oz Jars Marinated Artichoke Hearts 1 Small Onion, Mincec 4 Large Eggs 1 8-oz. Package Mozzarella Cheese 1/4 Cup Dried Bread Crumbs 2 Tbsp Chopped Parsley 1/4 tsp Salt 1/4 tsp Pepper Non-Toxic Flowers For Garnish DIRECTIONS ------------------------------------------------------------ Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Artichoke Tart In Walnut Pastry ***** ******************************************* Categories: Tarts Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea chopped scallions, 6 oz jar marinated artichoke hear 1 cup light cream 3 ea eggs 1/2 pt salt 1 cup all purpose flour 1/2 pt salt 8 Tbsp cold unsalted butter, cut up 1 ea egg DIRECTIONS ------------------------------------------------------------ 1 CL garlic, finely minced 4 T butter ea Ground pepper, to taste 8 oz Gruyere cheese, grated WALNUT PASTRY 1/2 c walnuts, toasted, cooled Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the partially baked crust. 4. Bake 35 minutes until golden and slightly puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt to work 2. Place pieces of butter atop dry ingredients and pulse until mixture 3. Add egg and process just until mixture begins to hold together. Do 4. Remove dough from processor and shape into a flattened disc. Cover 5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of aluminum foil and fill with *** Recipe Via Compu-Chef (tm) *** ******************************************************** ***** Asparagus with Mushrooms and Fresh Coriander ***** ******************************************************** Categories: Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Fresh Asparagus 2 Tbsp Butter 1/2 lb Mushrooms, sliced (2 cups) 2 Tbsp Chopped shallots 1/2 tsp Salt 1 ea Freshly ground black pepper 4 Tbsp Chopped, fresh coriander DIRECTIONS ------------------------------------------------------------ Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Assam Spicy Shrimp ***** ****************************** Categories: Fish Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ---------MARINATING--------- 1 1/2 cup Water 2 lb Headless shrimp 1 Tbsp Oyster sauce 1/2 tsp Hot chili sauce 6 oz Tamarind ----------COOKING----------- 3 oz Young ginger root 4 ea Large garlic cloves 1 tsp Blachan 2 ea Small red onions 3 Tbsp Oyster sauce 1 Tbsp Dark soya sauce 1 Tbsp Hot chili sauce 3 Tbsp Oil 1/4 cup Packed brown sugar DIRECTIONS ------------------------------------------------------------ MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** AUDREY'S ORIENTAL CHICKEN ***** ************************************* Categories: Poultry Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Firmly packed brown sugar 2 Tbsp Cornstarch 1/4 cup Vinegar 1 Tbsp Soy sauce 1 ea 15 oz. can pineapple chunks 1 cup Strips, green pepper 1 cup Thin onion rings 1 Tbsp Oil 2 ea Boneless chicken breasts* DIRECTIONS ------------------------------------------------------------ *Cut into thin strips. In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed. Cover and simmer over low heat 15 minutes. Cal: 314; Fat 7g. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Autumn Cheesecake ***** ***************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 1/2 tsp Cinnamon 1/4 cup Margarine, Melted 16 oz Cream Cheese, Softened 1/2 cup Sugar 2 ea Large Eggs 1/2 tsp Vanilla 4 cup Thinly Slied Peeled Apples 1/3 cup Sugar 1/2 tsp Cinnamon 1/4 cup Chopped Pecans DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** AVGOLEMONO SOUP (LEMON) ***** *********************************** Categories: Soups Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Milk 2 Tbsp Cornstarch 6 ea Egg yolks, beaten 2 qt Basic chicken stock 1/2 cup Long grain rice 1/2 ea Stick butter 1/8 lb 1 ea Chopped parsley to taste 1 cup Fresh lemon juice 1 ea Grated lemon peel (optional) 1 ea Salt and pepper DIRECTIONS ------------------------------------------------------------ Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Avocado And Raisin Dip ***** ********************************** Categories: Vegetables Dips Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Avocados; Peeled & Chopped 1/2 cup Raisins 1/2 cup Vegetable Oil 1/4 cup Lime Juice 1 tsp Sugar 1 tsp Salt 1/4 tsp Freshly Ground Pepper DIRECTIONS ------------------------------------------------------------ Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Baba Ghannouj ***** ************************* Categories: Appetizers Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Med Eggplant, peeled * 1/4 cup Tahini 1 Tbsp Lemon juice 1 x Clove garlic 1/4 tsp Black Pepper 1 ds Ground Cumin 2 Tbsp Sesame seeds 2 Tbsp Finely chopped fresh Parsley DIRECTIONS ------------------------------------------------------------ * and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Bacon And Onion Muffins ***** *********************************** Categories: Muffins Dinner Brunch Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Bacon, Diced 1/4 cup Chopped Onion 2 1/4 cup Unbleached Flour, Sifted 3 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 2 ea Large Eggs, Slightly Beaten 1/3 cup Milk 1 cup Dairy Sour Cream 1 x Sesame Seeds DIRECTIONS ------------------------------------------------------------ Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Bacon Horseradish dip ***** ********************************* Categories: Dips Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Mayonnaise 1 cup Sour cream 1/4 cup Bacon bits 1/4 cup Horseradish DIRECTIONS ------------------------------------------------------------ Stir all ingredients until well mixed. Cover; chill. Makes 2 cups. *** Recipe Via Compu-Chef (tm) *** ************************************************ ***** Bacon, Cheese, And Tomato Sandwiches ***** ************************************************ Categories: Vegetables Breads Calories per serving: Number of Servings: 3 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Slices Bacon 3 ea Slices Rye Bread, Toasted 2 Tbsp Mayo. or Salad Dressing 1/2 tsp Dried Dill Weed 1 ea Large Tomato, Sliced 3 ea Slices Swiss Cheese DIRECTIONS ------------------------------------------------------------ Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Bagel Thins, Lo Cal, Lo Salt ***** **************************************** Categories: Appetizers Breads Low-cal Calories per serving: Number of Servings: 20 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Bagel 2 tsp Soft margarine, melted 1 tsp Oregano, dried DIRECTIONS ------------------------------------------------------------ Using a very sharp serrated knife, slice bagel into very thin rounds. Arrange in single layer on baking sheet; brush with margarine. Sprinkle with oregano. Bake in 350F oven for 12 minutes. Let cool and store in airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat, 0 cholesterol, 15 mg salt. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** BAILEY'S BOUILLABAISSE (FISH STEW) ***** ********************************************** Categories: Fish Main dish Calories per serving: Number of Servings: 9 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Onion, large diced 2 cup Celery, diced 3 ea Potatoes, small diced 3 cup Boiling water 2 cup Skimmed milk 1 1/2 lb Cod or Flounder 2 cup Broccoli, diced 2 cup Cauliflower, diced 1 1/2 tsp Salt 1/2 tsp Pepper 1/2 tsp Marjoram 1/2 tsp Basil DIRECTIONS ------------------------------------------------------------ Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Baked Beans ***** *********************** Categories: Bar-b-q Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Pork & Beans (16 oz cans) 1/3 cup Bottled Bar-B-Que Sauce 1/4 cup Brown Sugar 1/4 cup Golden Rasins 1/3 cup Tart (Granny Smith) Apples 1/2 cup Chopped Onion 8 ea Bacon Strips DIRECTIONS ------------------------------------------------------------ Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours. *** Recipe Via Compu-Chef (tm) *** ******************************************************** ***** Baked catfish fillets with horseradish sauce ***** ******************************************************** Categories: Seafood Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Catfish fillets 1 Tbsp Lemon juice 2 x Egg whites 2 Tbsp Sour cream 1 Tbsp Grated onion 1 x Clove garlic 1/4 tsp Dry mustard 1/4 tsp White pepper 2 Tbsp Butter or margarine 2 Tbsp Flour 1 cup Milk 4 tsp Prepared horseradish DIRECTIONS ------------------------------------------------------------ Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Baked Cheddar Toast ***** ******************************* Categories: Cheese Eggs Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Heavy Or Whipping Cream 1 cup Cheddar Cheese; Md, Shredded 1/2 tsp Nutmeg 1/4 tsp White Pepper 4 ea Eggs; Lg, Well Beaten 12 ea Bread Slices; White DIRECTIONS ------------------------------------------------------------ In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Baked Pork Chops ***** **************************** Categories: German Pork Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Pork Chops 1 ea Garlic Clove; Minced 1 tsp Caraway Seeds; Crushed 2 tsp Hungarian Paprika; Mild * 1/2 tsp Salt 1 x Pepper; As Desired 1 cup White Wine; Dry 1 cup Sour Cream (Optional) DIRECTIONS ------------------------------------------------------------ * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Baked Spinach With Cheese ***** ************************************* Categories: Cheese Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Spinach; Fresh * 1/4 lb Butter 1 ea Onion; Large, Diced 2 ea Garlic; Cloves, Minced 1/2 tsp Salt 1/2 lb Emmenthaler Cheese; Grated 1 tsp Paprika 1/8 tsp Nutmeg 1/4 tsp Pepper DIRECTIONS ------------------------------------------------------------ * Wash and clean spinach of sand. Dry. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Baked Steak And Lima Beans ***** ************************************** Categories: Beef Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Dry Lima Beans 6 cup Water 4 ea Slices Bacon 2 lb Round Steak (cutin 1"stri 18 oz (1 cn) Tomato Juice 1 Tbsp Packed Brown Sugar 1/2 tsp Salt, Or To Taste 1 tsp Dry Mustard 1/2 tsp Black Pepper DIRECTIONS ------------------------------------------------------------ Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste. *** Recipe Via Compu-Chef (tm) *** ************************** ***** BAKED TOMATOES ***** ************************** Categories: Vegetables Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Good sized plum tomatoes 1 ea Fine bread crumbs 1 ea Grated parmesan cheese 1 ea Dried thyme DIRECTIONS ------------------------------------------------------------ Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15 to 20 min. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Baked Vanilla Cheesecake ***** ************************************ Categories: Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------PASTRY----------- 1 2/3 cup All-purpose flour 1 ea Pinch of salt 1/2 cup Butter, cut in small pieces 1 Tbsp Butter; (add to above) 2 Tbsp Sugar 1 ea Egg 4 Tbsp Ice water ----------FILLING----------- 1 1/2 lb Cream cheese 1/4 cup Oil 1 1/4 cup Sugar 3 ea Eggs; separated 1/4 cup Cornstarch 5 ea Drops vanilla extract 1/2 cup Milk DIRECTIONS ------------------------------------------------------------ Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Banana Coconut Bread ***** ******************************** Categories: Desserts Breads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Currants 1/2 cup Dark Rum 3 cup Flour 1 tsp Salt 1 tsp Baking soda 1 tsp Baking powder 2 tsp Cinnamon 1/2 tsp Grated nutmeg 2/3 cup Sweetened coconut 1/2 cup Vegetable shortening 1 cup Packed brown sugar 2 ea Eggs beaten lightly 1/3 cup Buttermilk 1 cup Mashed ripe banana DIRECTIONS ------------------------------------------------------------ Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1 loaf. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Banana Nut Cheesecake ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 1/4 cup Margarine, Melted 16 oz Cream Cheese Softened 1/2 cup Sugar 1/2 cup Mashed Ripe Bananas 2 ea Large Eggs 1/4 cup Chopped Walnuts 1/3 cup Milk Chocolate Chips 1 Tbsp Margarine 2 Tbsp Water DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Banana Split Sundaes ***** ******************************** Categories: Desserts Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 oz Semi-sweet chocolate 1/4 cup Light Corn Syrup 1/4 cup Sweetened Condensed Milk 1/4 tsp Vanilla extract 1 x Ice Cream 2 Tbsp Unsalted, Roasted Peanuts 2 ea Small Bananas, Quartered DIRECTIONS ------------------------------------------------------------ Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Banana-Brownies, Lo Cal ***** *********************************** Categories: Cakes Desserts Cookies Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Flour, All Purpose 1/3 cup Coca, unsweetened 1/4 cup Nonfat Dry milk powder 1/4 tsp Baking soda 1/4 tsp Salt 1 ea Large very ripe banana 1 cup Sugar 2 ea Large egg whites 1/4 cup Buttermilk 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Banana-Nut Muffins ***** ****************************** Categories: Dinner Breakfast Brunch Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Unbleached Flour, Sifted 3 tsp Baking Powder 1/2 tsp Salt 1/2 cup Shortening 1 cup Sugar 2 ea Large Eggs 1 1/3 cup Mashed Ripe bananas (3 Med.) 1 cup Chopped Walnuts DIRECTIONS ------------------------------------------------------------ Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Barbecue Sauce 1 ***** **************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Onions, chopped 1/4 cup Honey 1 Tbsp Garlic, chopped 2 Tbsp Lemon juice 1 cup Sweet pepper, chopped 1 Tbsp Salt 1/2 cup Parsley, dried 3 Tbsp Lea & Perrins 1 cup Dry white wine 1/2 tsp Mint, dried 3 Tbsp Vinegar 1 Tbsp Liquid smoke 2 cup Ketchup 1/2 Tbsp Louisiana hot sauce DIRECTIONS ------------------------------------------------------------ Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" *** Recipe Via Compu-Chef (tm) *** **************************** ***** Barbecue Sauce 2 ***** **************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -------SEASONING MIX-------- 1 1/2 tsp Black pepper 1 tsp Salt 1 tsp Onion powder 1 tsp Garlic powder 1/2 tsp White pepper 1/2 tsp Ground cayenne pepper ------MAIN INGREDIENTS------ 1/2 lb Bacon, minced 1 1/2 cup Chopped onions 2 cup Pork, beef or chicken stock 1 1/2 cup Bottled chili sauce 1 cup Honey 3/4 cup Dry roasted pecans, chopped 5 Tbsp Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 Tbsp Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 Tbsp Minced garlic 1 tsp Tabasco sauce 4 Tbsp Unsalted butter DIRECTIONS ------------------------------------------------------------ Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Barbecue Sauce au Justin ***** ************************************ Categories: Cajun Sauces Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Onion, chopped 1/2 cup Wine vinegar 1/2 cup Bell pepper, chopped 4 tsp Salt 1/2 cup Olive oil 1/4 cup Louisiana hot sauce 2 Tbsp Garlic, chopped 1 1/2 cup Dry red wine 2 cup Ketchup 1/2 tsp Celery seed 2 Tbsp Parsley, dried 1 cup Steak sauce 2 Tbsp Lemon juice DIRECTIONS ------------------------------------------------------------ Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Barbecued Beef In Crusty Rolls ***** ****************************************** Categories: Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Catsup 2 Tbsp Vinegar 2 Tbsp Finely Chopped Onion 1 ea Finely Chopped Garlic Clo 1 1/2 tsp Worcestershire Sauce 1 tsp Packed Brown Sugar 1/8 tsp Dry Mustard 1 ea Dash Pepper 2 cup Cut-up Cooked Beef 4 ea French Rolls, Split 4 ea Slices American Cheese DIRECTIONS ------------------------------------------------------------ Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Barbecued Beef On Buns ***** ********************************** Categories: Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Catsup 2 Tbsp Brown Sugar 1 Tbsp Lemon Juice 1 Tbsp Worcestershire Sauce 1 tsp Prepared Mustard 1/2 tsp Onion Salt 1/8 tsp Pepper 8 oz Cooked Roast Beef * 4 ea Hamburger Buns, Split DIRECTIONS ------------------------------------------------------------ * Roast Beef should be thinly sliced and there should be 8 to 10 slices. ---------------------------------------------------------------------- ----- Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Barbecued Beef Roll ***** ******************************* Categories: Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Full Cut Round Steak * 3/4 cup Catsup 1/3 cup Chili Sauce 1/4 cup Brown Sugar 1/4 cup Wine Vinegar 2 Tbsp Steak Sauce 1/2 tsp Cumin 1/2 tsp Chili Powder 1 tsp Meat Tenderizer 1/2 tsp Salt 1/2 tsp Pepper 3/4 cup Shredded Cheddar Cheese 1/4 cup Whole Kernal Corn 1/4 cup Chopped Green Pepper 1/4 cup Chopped Pitted Ripe Olives 1/2 cup Unbleached All-purpose Fl 3 Tbsp Cooking Oil 1/4 cup Water 1/4 cup Shredded Cheddar Cheese 2 Tbsp Sliced Pitted Ripe Olives 3 ea Tomato Roses 1 x Green Pepper Slices DIRECTIONS ------------------------------------------------------------ * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. ---------------------------------------------------------------------- ---- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Barbecued Chicken ***** ***************************** Categories: Chicken Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 lb Cut Up chicken Fryer 1 cup Catsup 1/4 cup Worcestershire Sauce 1/4 cup Vinegar 1/4 cup Packed Brown Sugar 1 ea Med. Onion, Chopped 2 Tbsp Cornstarch 1 Tbsp Lemon Juice 1 tsp Salt 1 tsp Celery Seed 1/4 tsp Liquid Smoke 2 ea Dashes Red Pepper Sauce DIRECTIONS ------------------------------------------------------------ Cut chicken into pieces; cut each breast half into halves. Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure. Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mix- ture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover loosely and microwave on high (100%) 10 minutes. Rearrange chicken and baste with sauce. Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Barbecued Garlic ***** **************************** Categories: Garlic Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea Heads Garlic 4 Tbsp Butter 1 x Springs of Fresh Rosemary * DIRECTIONS ------------------------------------------------------------ * Fresh Oregano also may be used. ---------------------------------------------------------------------- ---- Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Barbecued Pork Chops ***** ******************************** Categories: Cajun Main dish Pork Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Water 1/4 cup Vinegar 2 Tbsp Dry mustard 3 Tbsp Brown sugar 4 Tbsp Chili sauce 8 ea Pork chops DIRECTIONS ------------------------------------------------------------ Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also. From "Talk About Good" contributed by Susan Chandler Castille *** Recipe Via Compu-Chef (tm) *** ************************** ***** Barbecued Ribs ***** ************************** Categories: Cajun Main dish Pork Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Pork ribs, cut in pieces 1 ea Lemon 1 ea Large onion 1 cup Catsup 1/3 cup Worcestershire sauce 1 tsp Chili powder 1 tsp Salt 2 x Dashes Tabasco sauce 2 cup Water DIRECTIONS ------------------------------------------------------------ Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Barbecued Ribs ***** ************************** Categories: Cajun Main dish Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Pork ribs, cut in pieces 1 ea Lemon 1 ea Large onion 1 cup Catsup 1/3 cup Worcestershire sauce 1 tsp Chili powder 1 tsp Salt 2 x Dashes Tabasco sauce 2 cup Water DIRECTIONS ------------------------------------------------------------ Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Barvarian Potato Salad ***** ********************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Potatoes; * 2 cup Chicken Broth; ** 1/2 tsp Salt 1/4 cup Vegetable Oil 1/3 cup Onion; Chopped 1/2 tsp Sugar 2 Tbsp Lemon Juice 1 x Pepper; As Desired DIRECTIONS ------------------------------------------------------------ * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Barvarian Sausage Salad ***** *********************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Knockwurst; Cooked / Cooled 2 ea Pickles; Small 1 ea Onion; Medium 3 Tbsp Vinegar 1 Tbsp Mustard; Prepared * 2 Tbsp Vegetable Oil 1/2 tsp Salt 1/4 tsp Pepper 1/4 tsp Paprika 1/4 tsp Sugar 1 Tbsp Capers 1 Tbsp Parsley; Chopped DIRECTIONS ------------------------------------------------------------ * Mustard must be the strong Djon or Gulden Type. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Barvarian Veal ***** ************************** Categories: German Meats Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Veal; Cut In 4 Thin Slices 1/2 tsp Salt 1/8 tsp Sugar 1/2 tsp Pepper; White 1 Tbsp Mustard; Dijon Style 4 ea Bacon; Slices 4 ea Eggs; Large, Hard Cooked 2 Tbsp Vegetable Oil 1 ea Onion; Medium, Diced 3/4 cup Beef Bouillon; Heated 1 Tbsp Tomato Paste 2 Tbsp Unbleached Flour 1/4 cup Red Wine DIRECTIONS ------------------------------------------------------------ Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Barvarian Veal With Asparagus ***** ***************************************** Categories: German Meats Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Veal; Cubed 2 Tbsp Vegetable Oil 1 ea Onion; Large, Chopped 1 cup Carrots; Chopped 1 Tbsp Parsley; Chopped 1/4 cup Lemon Juice; Fresh 2 cup Beef Broth 3 Tbsp Unbleached Flour 1/2 tsp Salt 1 x Pepper;Fresh Ground,To Taste 20 oz Frozen Asparagus; * OR 2 lb Asparagus; Fresh ** DIRECTIONS ------------------------------------------------------------ * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Batter Dipped Tofu ***** ****************************** Categories: Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Firm Tofu 1/2 cup Unbleached Flour 2 Tbsp Toasted Wheat germ 1/2 tsp Thyme 1/4 tsp Dill weed 1/4 tsp Garlic powder 1/4 tsp Paprika 1/4 tsp Black Pepper 1 x Egg 1 Tbsp Milk 3 dr Hot Pepper Sauce 2 Tbsp Safflower oil --------GINGER SAUCE-------- 6 Tbsp Rice vinegar 6 Tbsp Sugar 3/4 cup Plus 1 T Water 2 Tbsp Soy sauce 1 tsp Cornstarch 1 Tbsp Finely minced Gingerroot DIRECTIONS ------------------------------------------------------------ GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU: While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick. Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or large sprigs of parsley. Makes 4-6 servings. VARIATIONS: - use egg white only *** Recipe Via Compu-Chef (tm) *** ************************ ***** Batter Rolls ***** ************************ Categories: Breads Calories per serving: Number of Servings: 18 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 tsp Granulated Sugar 1/2 cup Warm water 1 pk Dry yeast 1 1/2 cup Milk 1/4 cup Granulated sugar 1/4 cup Shortening 2 tsp Salt 2 ea Egg 3 3/4 cup Flour DIRECTIONS ------------------------------------------------------------ Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Bavarian Vanilla Cream ***** ********************************** Categories: German Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 pk Gelatin; Unflavored 1/2 cup ;Water, Cold 9 Tbsp Sugar 1 Tbsp Cornstarch 2 ea Eggs; Large, Beaten 1 1/2 cup Milk; Scalded 1 cup Ice Cream; Vanilla 1 tsp Vanilla 1 cup Cream; Heavy, Whipped DIRECTIONS ------------------------------------------------------------ Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** BBQ Crab Sandwich ***** ***************************** Categories: Cheese Main dish Sandwiches Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Crab 1/2 cup Tomato Sauce 1/4 cup Green Stuffed Olives; Sliced 8 oz Cheddar; Md, In Small Cubes 8 ea English Muffins DIRECTIONS ------------------------------------------------------------ Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Bean and Garlic Dip ***** ******************************* Categories: Dips Appetizers Mexican Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Pinto Beans; * 1/4 cup Mayonnaise Or Salad Dressing 1 ea Clove Garlic; Finely Chopped 1 1/2 tsp Red Chiles; Ground 1/4 tsp Salt 1 x Pepper; Dash of DIRECTIONS ------------------------------------------------------------ * Pinto beans can be home cooked or canned. ---------------------------------------------------------------------- ---- Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Bean Soup With Frankfurters ***** *************************************** Categories: German Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Navy Beans; Dried 8 cup Water 3 cup Beef Broth 1 ea Carrot; Chopped 1 ea Celery Stalk; Chopped 4 ea Bacon; Strips, Cubed 2 ea Onions; Small, Chopped 1 tsp Salt 1/4 tsp Pepper; White 6 ea Frankfurters, Sliced * 2 Tbsp Parsley; Chopped DIRECTIONS ------------------------------------------------------------ * Note: Use the real Frankfurters in this recipe and not the hot dogs! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Beef Baked In A Barrel ***** ********************************** Categories: Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Ground Beef Chuck 2 ea Large Pineapples 2 ea Med Onions, Chopped 3 ea Cloves Garlic, Minced 2 Tbsp Cooking Fat or Oil 1 tsp Salt 1 tsp Ground Ginger 1/2 tsp Seasoned Salt 1/4 tsp Freshly Ground Pepper 1/2 cup Coffee Brandy 1 cup Diced Fresh Pineapple 1 cup Canned Mandarine Orange S 1/4 cup Madarine Liqueur 18 ea Fresh Mushrooms 3 Tbsp Butter 18 ea Strips Of Pimiento 3 cup Cooked Rice DIRECTIONS ------------------------------------------------------------ Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Beef Burgundy Stew ***** ****************************** Categories: Beef Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Slices Bacon 4 tsp Unbleached Flour 1/2 tsp Instant Beef Bouillon 1/4 tsp Dried Basil, Crushed 1/2 lb Stew Meat, 1/2-inch Cubes 7 1/2 oz Canned Tomatoes, Cut Up 1/4 cup Dry Red Wine 1/2 cup Frozen Pearl Onions 8 ea Small Whole Fresh Mushrooms DIRECTIONS ------------------------------------------------------------ In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Beef Burgundy Stew ***** ****************************** Categories: Stew Meats Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Slices Bacon 4 tsp Unbleached Flour 1/2 tsp Instant Beef Bouillon 1/4 tsp Dried Basil, Crushed 1/2 lb Stew Meat, 1/2-inch Cubes 7 1/2 oz Canned Tomatoes, Cut Up 1/4 cup Dry Red Wine 1/2 cup Frozen Pearl Onions 8 ea Small Whole Fresh Mushrooms DIRECTIONS ------------------------------------------------------------ In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Beef Jerkey #1 ***** ************************** Categories: Beef Appetizers Snacks Calories per serving: Number of Servings: 30 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Flank steak DIRECTIONS ------------------------------------------------------------ Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Beef Pita, Greek Style ***** ********************************** Categories: Beef Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Ground Beef 1 ea Med. Onion, Chopped 4 ea Small Cloves Garlic, Minced 1/2 lb Fresh Mushrooms, Sliced 1 ea Bay Leaf 1 1/4 tsp Salt 1/2 tsp Chili Powder 1/2 tsp Cumin Powder 1/4 tsp Cinnamon, ground 8 oz (1 cn) Tomato Sauce 1/3 cup Burgundy Or Rose Wine 1 ea Large Egg 8 oz (1 pk) Cream Cheese,Softened 1 cup Creamed Cottage Cheese 1/2 cup Crumbled Feta Cheese 1/2 cup Unsalted butter 8 oz (1/2 Pk) Phyllo Leaves ** 1/4 cup Dry Bread Crumbs 1 x Parlsey Sprigs 12 ea Cherry Tomatoes 1 x Fresh Fruit Kabobs (opt.) DIRECTIONS ------------------------------------------------------------ * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted. ---------------------------------------------------------------------- ---- Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Beef Roast With Mushroom Stuffing ***** ********************************************* Categories: Beef Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------ROAST------------ 1/2 tsp Salt 1/4 tsp White Pepper 2 lb Flank Steak 1 tsp Mustard; Dijon Style -----MUSHROOM STUFFING------ 2 Tbsp Vegetable Oil 1 ea Onion; Small, Chopped 4 oz Mushroom Pieces; * 1/2 cup Parsley; Chopped 2 Tbsp Chives; Chopped 1 Tbsp Tomato Paste 1/2 cup Bread Crumbs; Dried 1/4 tsp Salt 1/4 tsp Pepper 1 tsp Paprika -----------GRAVY------------ 3 ea Bacon; Strips, Cubed 2 ea Onions; Small, Fine Chopped 1 cup Beef Broth; Hot 1 tsp Mustard; Dijon Style 2 Tbsp Tomato Catsup DIRECTIONS ------------------------------------------------------------ * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Beef Shreds with Green Pepper ***** ***************************************** Categories: Hot & spicy Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Flank Steak 2 ea Medium Bell Peppers 1 ea Clove Garlic 4 Tbsp Peanut Oil 1/4 tsp Salt -----------SAUCE------------ 1/4 cup Stock 1 tsp Thin Soy Sauce 1 tsp Chili Paste with Soybean 1 tsp Sherry Wine 1 1/2 tsp Thin Cornstarch Paste; * DIRECTIONS ------------------------------------------------------------ * Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about 1/4" thick. Slice across grain into matchsticks about 2 1/2" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Beef Strips And Carrots ***** *********************************** Categories: German Beef Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Carrots 2/3 cup Carbonated Soda Water 1 cup White Wine 1 tsp Salt 1/4 tsp Sugar 1 lb Sirloin Steak 2 Tbsp Vegetable Oil 2 ea Onions; Small, Diced 1/4 tsp White Pepper 1/2 cup Heavy Cream 1 Tbsp Parsley; Chopped DIRECTIONS ------------------------------------------------------------ Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Beef Stroganoff ***** *************************** Categories: Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Vegetable Oil 1 lb Sirloin Steak * 8 oz Fresh Mushrooms, Sliced 1/4 cup Water 2 Tbsp Unbleached Flour 1 tsp Dry Mustard 1 tsp Salt 1/4 tsp Pepper 1 cup Dairy Sour Cream 2 cup Hot Cooked Rice Or Noodle 1 ea Medium Onion, Sliced DIRECTIONS ------------------------------------------------------------ * Sirloin Steak is to be boneless and sliced into thin strips. ---------------------------------------------------------------------- ----- Stir oil and meat in 2-Qt casserole until beef is coated. Cover and micro- wave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove meat from casserole; reserve meat and juices. Add mushrooms and onion to meat juices. Cover and microwave until mushrooms are tender, 5 to 6 minutes. Shake water and flour in tightly covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and pepper. Microwave uncovered to boiling, 30 seconds. Boil until thickened, 1 minute. Stir in reserved meat, then sour cream. Microwave uncovered until hot, about 1 minute. Serve over hot cooked rice or hot cooked noodles. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Beef With Caper Sauce ***** ********************************* Categories: Beef Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Beef Eye Of Round Roast 1/2 cup Cooking Oil 1/2 cup Tomato Paste 1/4 cup Imported Soy Sauce 1/4 cup Red Wine Vinegar 2 Tbsp Crushed Rosemary 2 tsp Salt 1 x Pepper To Taste 1 x Caper sauce 1 x Paprika 1 x Tomato roses 1 x Green Onions 1 x Parsley 1 x Rye Bread DIRECTIONS ------------------------------------------------------------ Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Beef With Hot Sauce ***** ******************************* Categories: Beef Sauces Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Beef Chuck Roast 1/2 cup Chopped onion 1/2 cup Chopped Celery 1/2 cup Chopped Green Pepper 1 x Water 1 1/2 cup Catsup 3 Tbsp Hot Taco Sauce 2 Tbsp Brown Sugar 2 Tbsp Vinegar 2 ea Cloves Garlic, Minced 1 ea Bay Leaf 1 tsp Salt 1 tsp Dry Mustard 1 tsp Chili Powder 8 ea Hamburger Buns DIRECTIONS ------------------------------------------------------------ Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. *** Recipe Via Compu-Chef (tm) *** ************************************************ ***** Beer Batter Fried Veggies 'N' Things ***** ************************************************ Categories: Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Oil 1 ea Env. Golden Onion Soup Mix 1 cup Unbleached All-purpose Flour 1 tsp Baking Powder 2 ea Large Eggs 1/2 cup Beer, Any regular Beer 1 Tbsp Prepared Mustard 1 x Vegies 'n' Things * DIRECTIONS ------------------------------------------------------------ * Sugguested Veggies 'n' Things: ~--------------------------------------------------------------------- ----- In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Beer Bread ***** ********************** Categories: Breads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Flour, unsifted 3 3/4 tsp Baking powder 2 1/4 tsp Salt 1 Tbsp Honey 12 oz Beer DIRECTIONS ------------------------------------------------------------ Grease 9x5x3" loaf pan. Combine flour, beer, and honey in large bowl, stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on rack. Cool before slicing. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Beer Marinade for Beef ***** ********************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Beer (12 oz or 10 oz cans) 2 tsp Salt 1/2 cup Olive oil 1 tsp Ground cayenne pepper 1 Tbsp Wine vinegar 1 Tbsp Prepared horseradish 1 tsp Onion powder 2 Tbsp Lemon juice 1 tsp Garlic powder DIRECTIONS ------------------------------------------------------------ Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Bell Pepper Rajas ***** ***************************** Categories: Appetizers Mexican Cheese Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 ea Green Bell Pepper; * 1/2 ea Red Bell Pepper; * 1/2 ea Yellow Bell Pepper; * 3/4 cup Montery Jack Cheese;Shredded 2 Tbsp Chopped Ripe Olives 1/4 tsp Red Pepper; Crushed DIRECTIONS ------------------------------------------------------------ * Peppers should be seeded and cut into 6 strips each. ---------------------------------------------------------------------- ---- Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Berghoff Ragout (Ragout a la Berghof) ***** ************************************************* Categories: Beef German Main dish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Butter 3 1/2 lb Round Steak; Bonless * 1 cup Onion; Chopped 1 1/2 cup Green Bell Pepper; Chopped 1 lb Mushrooms; Sliced 1/2 cup Unbleached Flour 2 cup Beef Broth; Canned/Homemade 1 cup White Wine; Dry 1 tsp Salt 1 tsp Worcestershire Sauce 1 x Tabasco Sauce; To Taste DIRECTIONS ------------------------------------------------------------ * Round steak should be cut into thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Bernaise Sauce ***** ************************** Categories: Sauces Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp White wine vinegar 1/4 cup Dry white whine or vermouth 2 Tbsp Tarragon leaves chopped 2 ea Shallots, minced 3 ea Egg yolks 1/3 cup Butter 1 x Salt and pepper to taste DIRECTIONS ------------------------------------------------------------ Combine vinegar, wine, shallots and tarragon in 2-cup glass measure. Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15 seconds. Cook only until mixture starts to thicken. Season to taste with salt and pepper. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Best Banana Bread ***** ***************************** Categories: Desserts Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter 1 cup Sugar 2 ea Eggs, beaten 4 ea Bananas, finely crushed 1 1/2 cup Flour 1 tsp Soda 1/2 tsp Salt 1/2 tsp Vanilla DIRECTIONS ------------------------------------------------------------ Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refridgerated. Yield 1 Loaf. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** BEST OATMEAL COOKIES ***** ******************************** Categories: Cookies Calories per serving: Number of Servings: 55 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Low ft margarine, room temp 1 cup White sugar 1/2 cup Packed brown sugar 2 ea Egg whites, slightly beaten 1 1/2 cup All purpose flour 1 tsp Baking soda 1 tsp Ground cinnamon 1/4 tsp Ground nutmeg 1 1/2 cup Oats, uncooked 1 cup Raisins 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g. *** Recipe Via Compu-Chef (tm) *** *********************************************************** ***** Black Bean Soup with Sour Cream and Mango Salsa ***** *********************************************************** Categories: Soups Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Black turtle beans 1 cup Diced Onion 1 ea Diced Carrot 2 ea Diced Celery Stalks 3 ea Strips of bacon 2 cup Chicken Stock 1 ea Salt and Pepper 4 ea Bay leaves 1 Tbsp Honey DIRECTIONS ------------------------------------------------------------ Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Black Forest Cheesecake Delight ***** ******************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 3 Tbsp Margarine, Melted 16 oz Cream Cheese Softened 2/3 cup Sugar 2 ea Large Eggs 6 oz Semi-sweet Chocolate Chips * 1/4 tsp Almond Extract 21 oz Cherry Pie Filling (1 Cn) 1 x Frozen Whipped ToppingThawed DIRECTIONS ------------------------------------------------------------ * Chocolate Chips should be melted. ---------------------------------------------------------------------- ----- Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Black Forest Cherry Cake ***** ************************************ Categories: German Cakes Fruits Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ------------CAKE------------ 6 ea Eggs; Large 1 cup Sugar 1 tsp Vanilla Extract 4 oz Unsweetened BakingChocolate* 1 cup Flour; Sifted -----------SYRUP------------ 1/4 cup Sugar 1/3 cup ;Water 2 Tbsp Kirsch ----------FILLING----------- 1 1/2 cup Confectioners' Sugar 1/3 cup Butter; Unsalted 1 ea Egg Yolk; Large 2 Tbsp Kirsch Liquer ----------TOPPING----------- 2 cup Sour Cherries; Canned, Drain 2 Tbsp Confectioners' Sugar 1 cup Cream; Heavy, Whipped 8 oz Semisweet Chocolate Bar (1) DIRECTIONS ------------------------------------------------------------ * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Black Magic Cake ***** **************************** Categories: Chocolate Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 3/4 cup Flour; Unbleached, Sifted 2 cup Sugar 3/4 cup Cocoa; Baking 2 tsp Baking Soda 1 tsp Baking Powder 1 tsp Salt 2 ea Eggs; Large 1/2 cup Vegetable Oil 1 cup Coffee; Black, Strong 1 cup Buttermilk 1 tsp Vanilla Extract --HUNDRED DOLLAR FROSTING--- 1/4 cup Butter Or Regular Margarine 3 oz Semisweet Chocolate;3 blocks 1 ea Egg; Large 2 cup Confectioners' Sugar 1 Tbsp Vanilla 1 Tbsp Lemon Juice 1 cup Walnuts; Chopped DIRECTIONS ------------------------------------------------------------ Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Black Russian ***** ************************* Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 oz Vodka 3/4 oz Coffee flavored brandy DIRECTIONS ------------------------------------------------------------ Pour over ice cubes in old-fashioned cocktail glass. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Blackberry Jam Cake ***** ******************************* Categories: Cakes Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Sugar 1/4 cup Butter or Margarine 2 ea Large Eggs 1 cup Unbleached All-purpose Fl 1 tsp Ground Cinnamon 1/2 tsp Baking Soda 1/4 tsp Ground Cloves 1/4 tsp Ground Nutmeg 1/3 cup Butter/Sour Milk 1/2 cup Seedless Blackberry Jam 1/4 cup Chopped Walnuts 2 Tbsp Butter or Margarine 1/2 cup Packed Brown Sugar 3 Tbsp Milk 1 3/4 cup Sifted Powdered Sugar DIRECTIONS ------------------------------------------------------------ Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Blackened (Cajun) Arctic Char ***** ***************************************** Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Arctic char - 1 kg(4.5 lbs) 6 Tbsp Butter 2 ea Lemons, cut into wedges 1 Tbsp Cajun spice (recipe follows) DIRECTIONS ------------------------------------------------------------ Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Blackened Redfish ***** ***************************** Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -------SEASONING MIX-------- 1 Tbsp Sweet paprika 2 1/2 tsp Salt 1 tsp Onion powder 1 tsp Garlic powder 1 tsp Ground cayenne pepper 3/4 tsp Ground white pepper 3/4 tsp Ground black pepper 1/2 tsp Dried thyme leaves 1/2 tsp Dried oregano leaves DIRECTIONS ------------------------------------------------------------ NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 *** Recipe Via Compu-Chef (tm) *** *********************** ***** Bloody Mary ***** *********************** Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 oz Vodka 3 oz Tomato juice 1 ea Lemon; juiced 1/2 tsp Worcestershire sauce 3 ea Drops tabasco sauce 1 x Pepper; to taste 1 x Salt; to taste DIRECTIONS ------------------------------------------------------------ Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Bloody Mary #1 ***** ************************** Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 oz Vodka 3 oz Tomato juice 1 ea Lemon; juiced 1/2 tsp Worcestershire sauce 3 ea Drops tabasco sauce 1 x Pepper; to taste 1 x Salt; to taste DIRECTIONS ------------------------------------------------------------ A wedge of lime may be added. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Blue Cheese Salad ***** ***************************** Categories: Salads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Sour Cream 1 cup Mayonnaise 1 Tbsp Dry mustard 1 Tbsp Oregano 1 Tbsp Fresh Ground black pepper 4 oz Blue cheese 1/2 Tbsp Garlic oil 1 Tbsp Lemon juice 1 ea Package fresh spinach DIRECTIONS ------------------------------------------------------------ Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve. When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon ....the list of fattening goodies will be endless. Yield 6-8 portions *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Bogracs Gulyas (kettle goulash) ***** ******************************************* Categories: Main dish Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Bacon fat 5 ea Lg onions; coarsly chopped 2 ea Lg green peppers; chopped 3 ea Garlic clove; minced 1 1/2 Tbsp Hungarian Paprika 3 lb Stewing beef; in 1" cubes 1 x Pepper; to taste 1 x Salt; to taste 6 oz Tomato paste 1 x Sour cream; at room temp. DIRECTIONS ------------------------------------------------------------ Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Boiled Crabs ***** ************************ Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Lemons, quartered 8 ea New red potatoes 4 ea Small ears fresh corn 4 ea Small yellow onions 1 cup Salt 1/2 cup Ground red pepper 1/2 cup Ground white pepper 1/2 cup Ground black pepper 12 ea Live blue crabs DIRECTIONS ------------------------------------------------------------ Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Boiled Crawfish -- Justin Wilson ***** ******************************************** Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Boxes salt (no size mentione 6 ea Pouches crab boil 9 ea Lemons 8 oz Cayenne pepper 5 lb Small white onions 1 x Garlic 24 ea Small potatoes 1 x Smoked sausage 1 x Corn 50 lb Live crawfish DIRECTIONS ------------------------------------------------------------ Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Bramberger Meat & Cabbage ***** ************************************* Categories: German Beef Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Cabbage; Head, Small 1 Tbsp Vegetable Oil 2 ea Onions; Medium, Chopped 1/2 lb Pork; Lean, Cubed 1 lb Ground Beef; Lean 1 tsp Caraway Seeds 1/2 tsp Salt 1/2 tsp Pepper 1/2 cup White Wine; Dry 1 tsp Vegetable Oil 3 ea Bacon; Strips, Thick Sliced DIRECTIONS ------------------------------------------------------------ Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. *** Recipe Via Compu-Chef (tm) *** ************************ ***** BRAN MUFFINS ***** ************************ Categories: Breads Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup White flour 2 cup Bran 1/4 cup Cornmeal 1 tsp Salt 1 1/4 cup Skim milk 1/2 cup Molasses 1 tsp Baking soda, dissolved in wa 1 cup Raisins (optional) DIRECTIONS ------------------------------------------------------------ Mix all ingredients together and pour into a muffin tin, using either nonstick pan or paper liners. Bake 325F for 25 min. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Bran Muffins-in-waiting ***** *********************************** Categories: Muffins Breads Breakfast Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Warm Water 3 1/2 cup Wheat/Oat Bran Cereal 2 1/2 cup Unbleached All-purpose Flour 2 1/2 tsp Baking Soda 1/2 cup Butter/Margarine, Room Temp. 1 1/2 cup Granulated Sugar 2 ea Large Eggs 2 cup Butter/Sour milk. DIRECTIONS ------------------------------------------------------------ Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Brandied Beef Roast ***** ******************************* Categories: Main dish Meats Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Whole trimmed tenderloin 3/4 cup Brandy 1 x Salt and pepper DIRECTIONS ------------------------------------------------------------ Place roast in shallow roasting pan. Pour approximatedly one third of the brandy on the roast. Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast throughout cooking time. Baste frequently. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. When roated to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. Season with salt and pepper. *** Recipe Via Compu-Chef (tm) *** ********************************************************* ***** Braune Zucker Platzchen (Brown Sugar Cookies) ***** ********************************************************* Categories: German Cookies Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Brown Sugar; Frimly Packed 2/3 cup Shortening 2 ea Eggs; Large 2 Tbsp Milk 1 Tbsp Orange Rind; Grated 2 tsp Baking Powder 1 tsp Cinnamon 1/2 tsp Cloves 1/4 tsp Salt 2 cup Unbleached Flour 1 cup Raisins 1/2 cup Nuts; Chopped, If Desired DIRECTIONS ------------------------------------------------------------ Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Bread and Butter Pudding ***** ************************************ Categories: Desserts Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Slices of brea 3 ea Eggs 2 cup Warm milk 1/2 cup Sugar 1 tsp Vanilla 1/2 cup Raisins 1 ea Maple syrup on the side DIRECTIONS ------------------------------------------------------------ Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or 9 inch square cake pan. Generously butter one side of bread, but in half to make two triangles. Arrange triangles, buttered side up, in prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins. Slowly pour over bread making sure all bread is well soaked. Bake 45 minutes or until custard has set. Serve with warm maple syrup. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Bread Pudding with Bourbon Sauce ***** ******************************************** Categories: Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Eggs 1 1/4 cup Sugar 1 1/2 tsp Nutmeg 1 1/2 tsp Vanilla extract 1 1/2 tsp Ground cinnamon 1/4 cup Unsalted butter 2 1/4 cup Milk 1/2 cup Raisins 1/2 cup Chopped pecans 5 cup Stale french bread cubed 1 ea Chopped apple 2 ea Eggs 2 cup Icing sugar 1/2 lb Unsalted butter 1/4 cup Bourbon whisky DIRECTIONS ------------------------------------------------------------ With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease individual ramekins or a large loaf pan. Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes. Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned. To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool, and add bourbon. Serve over bread pudding. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Bread Pudding With Whiskey Sauce ***** ******************************************** Categories: Cajun Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Sugar 3 1/2 cup Milk 4 ea Eggs, separatged 1 Tbsp Vanilla 1 x Salt, pinch 1/2 ea Block butter 1 x Raisins (optional) 1/2 cup Sugar 1/4 cup Water 1/4 ea Block butter 1 x Whiskey, to taste DIRECTIONS ------------------------------------------------------------ 1 x BREAD PUDDING 4 ea Slices stale bread BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr. I haven't tried this one, but it sure looks good. It is quite different, what with the meringue, than that served up at Prejeans. *** Recipe Via Compu-Chef (tm) *** **************************************************** ***** Breakfast Casserole (Pennsylvania Dutch) ***** **************************************************** Categories: Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Large Eggs 2 cup Milk 1 tsp Salt 1 tsp Dry Mustard 2 ea Slices White Bread, Cubed 1 lb Sausage Browned 1 cup Sharp/mild Cheddar Shreds * DIRECTIONS ------------------------------------------------------------ * Use either sharp or mild Shredded Chedder Cheese. ---------------------------------------------------------------------- ---- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. *** Recipe Via Compu-Chef (tm) *** *************************************************** ***** Broccoli & Blue Cheese In Prepared Puff ***** *************************************************** Categories: Tarts Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x PREPARED PUFF PASTRY, defros 4 ea eggs 1 lb ricotta cheese 1/2 lb crumbled bleu cheese 4 cup cooked chopped broccoli flow DIRECTIONS ------------------------------------------------------------ Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until light. Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Set aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Broccoli and Mushroom Dip ***** ************************************* Categories: Relishes Appetizers Low-cal Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Broccoli, chopped 1 Tbsp Vegetable oil 1 ea Garlic clove 1/2 ea Onion, chopped 1/4 lb Mushrooms, chopped 3/4 cup Cottage cheese, low fat 1/4 cup Yogurt, low fat plain 1 pn Salt, pepper DIRECTIONS ------------------------------------------------------------ Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside. In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2 cups. Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt. *** Recipe Via Compu-Chef (tm) *** ************************************************** ***** Broccoli and Mushrooms in Oyster Sauce ***** ************************************************** Categories: Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Bunch broccoli in pieces 1/2 lb Mushrooms, sliced 1 Tbsp Garlic, minced 1 ea Water or chicken stock 2 Tbsp Vegetable oil 2 Tbsp Oyster sauce DIRECTIONS ------------------------------------------------------------ Clean broccoli. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions. Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add broccoli, stir-fry rapidly until the broccoli is covered in oil. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry. Toss in mushrooms, stir, add oyster sauce, stir, cover and simmer at medium heat two minutes. Serve. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Broiled Cheddar And Egg Salad Buns ***** ********************************************** Categories: Cheese Eggs Main dish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea Eggs; Lg,HardCooked, Chopped 2 cup Cheddar; Sharp, Shredded 1 cup Green Bell Pepper; Chopped 3 tsp Onion; Grated 2/3 cup Milk; Evaporated 3 tsp Mustard; Prepared 1 1/2 tsp Salt 1/4 tsp Pepper 3 ea Sandwich Buns Or Rolls; * DIRECTIONS ------------------------------------------------------------ * The buns or rolls should be split, toasted and buttered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Broiled Cheddar-Olive ***** ********************************* Categories: Cheese Main dish Sandwiches Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Eggs; Lg 8 oz Cheddar; Sharp, Grated 1 1/4 cup Olives; Ripe,Chopped, Pitted 1/2 cup Green Bell Pepper; Chopped 1/4 cup Onion; Chopped 1/3 cup Catsup 2 tsp Mayonnaise 2 tsp Mustard; Prepared 1/4 tsp Marjoram 1/8 tsp Oregano 1/8 tsp Salt 1 pn Pepper; To Taste 4 ea Sandwich Buns 1 x Butter DIRECTIONS ------------------------------------------------------------ Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a small cup or bowl). Add the mixture to the cheese mixture and set aside. Set the oven to broil and split the buns (if not already split) with a sharp knife. Set the buns on the broiler rack, cut sides up, and broil with the buns 2 inches from the heat source until golden brown. Remove the buns from the oven and spread with butter. Spread about 1/8 of the cheddar mixture on a buttered side of each bun and return to the broiler with the tops of the sandwiches 3-inches from the heat source. Broil until the cheddar is bubbly and serve right from the oven. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Broiled Chicken Oregano ***** *********************************** Categories: Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Chicken breast 1 ea Garlic clove - quartered ----MARINADE---- 1/3 cup Lemon juice 1/3 cup Olive oil Salt & pepper to taste 3 Tbsp Oregano - fresh or 1 Tbsp dried ----BASTING INGREDIENTS---- 5 Tbsp Butter - melted 1/3 cup lemon juice 3 Tbsp Oregano - fresh or 1 Tbsp dried DIRECTIONS ------------------------------------------------------------ Several hours before serving-or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Broiled Deviled Tomatoes ***** ************************************ Categories: Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Garlic cloves mashed 1 Tbsp Dijon mustard 1/2 tsp Dry mustard 1 ea Salt and pepper to taste 2 Tbsp Virgin olive oil 4 ea Small tomatoes, halved DIRECTIONS ------------------------------------------------------------ In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Broiled spicy shark ***** ******************************* Categories: Seafood Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Shark fillets (3/4" thick) 1/3 cup Lemon juice 1/4 cup Chopped parsley 1 Tbsp Chopped fresh basil, or 1 tsp Dried basil 1 x Clove garlic, minced 2 Tbsp Seafood sauce or chili sauce 1 Tbsp Light soy sauce DIRECTIONS ------------------------------------------------------------ Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but not longer than 8 hours. Remove fish from bag and save marinade. Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste. Boil rest of marinade until it's reduced by half and pour over fillets when serving. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Brown Seed Bread ***** **************************** Categories: Breads Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Flour, all purpose 1 cup Whole wheat flour 1 cup Natural bran 1 cup Quick cooking rolled oats 2 Tbsp Sesame seeds 2 Tbsp Poppy seeds 1 Tbsp Baking powder 1 1/2 tsp Baking soda 1 tsp Salt 1/4 cup Liquid honey 2 cup Plain yogurt DIRECTIONS ------------------------------------------------------------ In large bowl, combine all-purpose and whole wheat flours, natural bran, rolled oats, sesame and poppy seeds, baking powder, baking soda and salt; stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly in bowl until dough is well blended. Fit dough into one greased 9x5 in. (2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out clean. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Brownie Cookies ***** *************************** Categories: Desserts Cookies Chocolate Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 oz Semisweet chocolate 1 oz Unsweetened chocolate 2 1/3 cup Sifted all-purpose flour 1 1/2 tsp Baking soda 1/2 tsp Baking powder 1/4 lb Unsalted butter 1 cup Granulated sugar 1 Tbsp Vanilla extract 2 ea Egg 1 Tbsp Milk 3/4 cup Finely chopped walnuts DIRECTIONS ------------------------------------------------------------ 1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Brownie Swirl Cheesecake ***** ************************************ Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz (1 Pk) Brownie Mix 16 oz Cream Cheese, Softened 1/2 cup Sugar 1 tsp Vanilla 2 ea Large Eggs 1 cup Milk Chocolate Chips, Melted DIRECTIONS ------------------------------------------------------------ Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Brussel Sprouts With Balsamic Vinegar ***** ************************************************* Categories: Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 Lb Fresh Brussel Sprouts 2 Tbsp Olive Oil 2 Cloves Garlic, Peeled And Sliced 1 Medium Yellow Onion, Peeled And Thinly Sliced 1/4 Cup Balsamic Vinegar 2 Tbsp Butter Salt and freshly ground black pepper to taste DIRECTIONS ------------------------------------------------------------ Trim off the stems and remove any limp leaves from the Brussel Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Brussels Sprouts In Beer ***** ************************************ Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Brussels Sprouts; Fresh 1 x Beer; Any Brand, To Cover 1/2 tsp Salt 2 Tbsp Butter DIRECTIONS ------------------------------------------------------------ Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. *** Recipe Via Compu-Chef (tm) *** ****************** ***** Burgoo ***** ****************** Categories: Beef Calories per serving: Number of Servings: 20 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Ready to Cook BroilerChicken 2 lb Beef Shank Cross-cuts 12 cup Water 1 Tbsp Salt 1/4 tsp Pepper 6 ea Slices Bacon 56 oz (2 cns) Tomatoes 1 cup Cubed Peeled Potatoes 2 cup Coarsely Chopped Carrots 1 cup Chopped Onion 1 cup Chopped Celery 1 cup Chopped Green Pepper 2 Tbsp Packed Dark Brown Sugar 1/4 tsp Crushed Dried Red Pepper 4 ea Whole Cloves 1 ea Clove Garlic, Minced 1 ea Bay Leaf 4 ea Ears Of Fresh Corn 32 oz Butter Beans 10 oz Frozen Cut Okra 2/3 cup Unbleached All-purpose Flour DIRECTIONS ------------------------------------------------------------ In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Butter ginger sauce for pasta ***** ***************************************** Categories: Sauces Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter 3 Tbsp Grated fresh giner 4 ea Garlic cloves finely chopped 1/2 tsp Hot red pepper flakes 1 tsp Dried basil 4 ea Whole gr onions finely chop 1 ea Fresh black pepper 1/4 cup Fresh grated parmaesam DIRECTIONS ------------------------------------------------------------ Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** BUTTERMILK CHOCOLATE-HAZELNUT CAKE ***** ********************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Buttermilk 1/3 cup Safflower oil 2 ea Egg whites 1 tsp Vanilla extract 1 cup Light brown sugar 1 cup Whole wheat pastry flour 1/2 cup Cocoa powder 1 tsp Baking soda 1 tsp Baking powder 1/4 tsp Salt 1/2 cup Finely chopped hazelnuts DIRECTIONS ------------------------------------------------------------ Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Cabbage Fruit Salad With Sour-cream ***** *********************************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Cabbage; Raw, Shredded 1 ea Apple; Med., Diced, Unpeeled 1 Tbsp Lemon Juice 1/2 cup Raisins 1/4 cup Pineapple Juice 1 1/2 tsp Lemon Juice 1/4 tsp Salt 1 Tbsp Sugar 1/2 cup Sour Cream DIRECTIONS ------------------------------------------------------------ Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Caesar Salad Dressing, Low cal ***** ****************************************** Categories: Salads Appetizers Low-cal Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Tofu 2 Tbsp Lemon juice 1 1/2 tsp Dijon mustard 1 ea Garlic clove, minced 1 tsp Anchovy paste, or anchovy 1/4 tsp Salt 2 Tbsp Parmesan cheese, grated 1 Tbsp Olive oil 1 pn Sugar, pinch 1 pn Pepper DIRECTIONS ------------------------------------------------------------ In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Cafe Mexicano ***** ************************* Categories: Beverages Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 cup Water; Cold 1/3 cup Dark Brown Sugar; Packed 1/2 oz Baking Chocolate; Fine Chop 2 ea Cloves; Whole 1 ea Cinnamon Stick;Broken In 1/2 1 cup Coffee; Regular Grind, Dry 1 tsp Vanilla 1/4 cup Brandy 8 Tbsp Coffee Liqueur DIRECTIONS ------------------------------------------------------------ Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe Mexicano Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Cajun Coleslaw ***** ************************** Categories: Cajun Salads Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 Tbsp Mayonnaise, (heaping) 1 tsp Louisiana hot sauce 2 Tbsp Yellow mustard (heaping) 2 Tbsp Ketchup 2 Tbsp Olive oil 1 Tbsp Wine vinegar 1 tsp Garlic salt 1 Tbsp Lea & Perrins 1 ea Juice of mediums size lemon 3 tsp Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded DIRECTIONS ------------------------------------------------------------ Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** *************************** ***** Cajun Meat Loaf ***** *************************** Categories: Cajun Main dish Pork Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -------SEASONING MIX-------- 2 ea Whole bay leaves 1 tsp Salt 1 tsp Ground cayenne pepper 1 tsp Black pepper 1/2 tsp White pepper 1/2 tsp Ground cumin 1/2 tsp Ground nutmeg ------MAIN INGREDIENTS------ 4 Tbsp Unsalted butter 3/4 cup Finely chopped onions 1/2 cup Green bell peppers, chopped 1/4 cup Green onions, finely chopped 2 tsp Minced garlic 1 Tbsp Tabasco sauce 1 Tbsp Worcestershire sauce 1/2 cup Evaporated milk 1/2 cup Catsup 1 1/2 lb Ground beef 1/2 lb Ground pork 2 ea Eggs, lightly beaten 1 cup Very fine bread crumbs DIRECTIONS ------------------------------------------------------------ Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen" *** Recipe Via Compu-Chef (tm) *** **************************** ***** Cajun Pork Roast ***** **************************** Categories: Bar-b-q Creole/caju Main dish Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 lb Boneless Boston Pork Roast 1 cup Chopped Onion 3/4 cup Choppped Garlic 1/2 cup Tiger Sauce 1 tsp Chopped Parsley 1/2 cup Worcestershire Sauce 2 Tbsp Steak Sauce (Lea & Perrins) 2 1/2 Tbsp Dry Mustard 1 x Seasoned Salt (Dry Rub) 6 oz Tomato Paste 3 Tbsp Brown Sugar DIRECTIONS ------------------------------------------------------------ MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a baste- ing syringe works well to place suace into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degress. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Cajun Prime Rib ***** *************************** Categories: Cajun Main dish Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Prime rib roast (10-1/2 lbs) 1/4 cup Black pepper 1/4 cup Garlic powder 1/4 cup Salt 2 ea Onions, thinly sliced --SEASONING MIX (OPTIONAL--- 1 Tbsp Plus 1 tsp, salt 1 Tbsp Plus 2 tsp, white pepper 1 Tbsp Plus 2 tsp, fennel seeds 1 Tbsp Plus 3/4 tsp, black pepper 2 1/2 tsp Dry mustard 2 1/2 tsp Ground cayenne pepper DIRECTIONS ------------------------------------------------------------ Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Cajun-Style Chicken Nuggets ***** *************************************** Categories: Appetizers Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Env. Onion Soup Mix * 1/2 cup Plain Dry Bread Crumbs 1 1/2 tsp Chili Powder 1 tsp Ground Cumin 1 tsp Thyme Leaves 1/4 tsp Red Pepper 2 lb Boneless Chicken Breasts ** 1 x Oil DIRECTIONS ------------------------------------------------------------ * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. ~--------------------------------------------------------------------- ----- In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. ~--------------------------------------------------------------------- ----- MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Cajunized Oriental Pork Chops ***** ***************************************** Categories: Cajun Main dish Pork Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Thick pork chops 1 x Salt & red cayenne pepper 1 1/2 cup Dry white wine 1 cup Bell pepper, chopped 1 cup Onions, chopped 1 ea Clove garlic, chopped 3 Tbsp Soy sauce 1 cup Pinapple chunks (15 oz.) DIRECTIONS ------------------------------------------------------------ Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook" *** Recipe Via Compu-Chef (tm) *** ************************* ***** Cake Brownies ***** ************************* Categories: Cakes Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter 1/2 cup Oil 1 cup Water 4 Tbsp Unsweetened cocoa 2 cup Flour 2 cup Sugar 2 ea Eggs 1 tsp Baking soda 1/2 cup Buttermilk 1 tsp Vanilla 1/2 cup Butter 3 Tbsp Unsweetened cocoa 1/3 cup Buttermilk 1 pk Confectioners sugar 1 cup Chopped walnuts 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. 2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven. Cut into squares when cool. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ****************************** ***** California Rarebit ***** ****************************** Categories: Cheese Vegetables Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 tsp Butter 1/2 cup White Wine; Dry 2 1/2 cup Monterey Jack Cheese; Cubed 1 ea Egg; Lg, Lightly Beaten 1 tsp Worcestershire Sauce 1/2 tsp Basil; Crushed 2 cup Mushrooms; Fresh, Sliced 1/2 tsp Garlic Powder DIRECTIONS ------------------------------------------------------------ Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Cappuccino Cheesecake ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Finely Chopped Nuts 2 Tbsp Sugar 3 Tbsp Margarine, Melted 32 oz Cream Cheese, Softened 1 cup Sugar 3 Tbsp Unbleached All-purpose Flour 4 ea Large Eggs 1 cup Sour Cream 1 Tbsp Instant Coffee Granules 1/4 tsp Cinnamon 1/4 cup Boiling water DIRECTIONS ------------------------------------------------------------ Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Caramel Brownies ***** **************************** Categories: Cakes Calories per serving: Number of Servings: 25 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 14 oz Caramels 1/3 cup Evaporated milk 8 oz German sweet chocolate 6 Tbsp Butter 4 ea Eggs 1 cup Sugar 1 cup Flour (sifted) 1 tsp Baking powder 1/2 tsp Salt 2 tsp Vanilla 6 oz Chocolate chips 1 cup Walnuts, chopped DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. 2. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Caramelized Onion Dip ***** ********************************* Categories: Appetizers Dips Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Unsalted Butter 1 Tbsp Peanut Oil 1 x Large Red Onion, sliced 1/2 cup Sour cream 1/2 cup Mayonnaise 1/4 tsp Salt 1/4 tsp Cayenne pepper 1 tsp Red pepper flakes 1/8 tsp Tabasco sauce -----CRACKERS OR CHIPS------ DIRECTIONS ------------------------------------------------------------ Saute onion in butter and oil until caramelized (golden brown), about 20 minutes. Cool and combine the remaining ingredients. Mix well and chill for at least 1 hour. Serve with crackers or chips. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Caramelized Onions In Flaky Pastry ***** ********************************************** Categories: Tarts Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup coarse breadcrumbs 4 Tbsp butter 1/4 cup chopped parsley leaves 2 lb small white onion 6 Tbsp butter 2 Tbsp sugar 1/4 cup Marsala wine 1/4 cup beef broth 1 1/4 cup all purpose flour 1/2 pt salt 6 Tbsp cold unsalted butter, cut up 2 Tbsp vegetable shortening 3 Tbsp cold water DIRECTIONS ------------------------------------------------------------ ea Ground pepper, to taste ** FLAKY CRUST 1. Cook breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions until crisp/tender in a steamer over simmering water. 3. Saute onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef broth. Add fresh ground pepper. Continue 5. Place onion mixture in partially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10 minutes before serving. 1. Process flour, salt, butter and shortening until consistency of 2. Add 2 TBS. water and process until incorporated. If dough is too 3. Remove dough from processor and shape into a flattened disc. Cover 4. Roll dough large enough to fit into 10 inch quiche or tart pan. 5. Line chilled pastry with large sheet of aluminum foil and fill with *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Caribbean Ginger Turkey ***** *********************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Turkey breast, skinned 1/2 cup Water 1/4 cup Soy sauce 1/4 cup Brown sugar 1/4 cup Dry sherry 2 Tbsp Vegetable oil 2 Tbsp Apricot jam 2 tsp Lemon juice 1/2 tsp Ginger 1 ea Clove garlic, chopped DIRECTIONS ------------------------------------------------------------ Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat with marinade. Serve with rice and garnish with sliced fruit. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** CARLA'S TURKEY LOAF ***** ******************************* Categories: Main dish Poultry Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Ground turkey 1 Tbsp Worcestershire sauce 2 Tbsp Hot ketchup 1 ea Medium onion, chopped 1 tsp Salt 1/2 tsp Pepper 1 ea Celery, finely chopped 1 tsp Rosemary 1 tsp Thyme 1 tsp Basil 1 Tbsp Chopped parsley 1/2 cup Oatmeal DIRECTIONS ------------------------------------------------------------ Mix all the ingredients together and form into a loaf. Place in a nonstick loaf pan, bake 350F for 2 hrs. Cal: 184; Fat: 1 3/5g. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Carmelized Carnitas ***** ******************************* Categories: Appetizers Pork Mexican Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Pork Shoulder; Bonless, * 2 Tbsp Brown Sugar; Packed 1 Tbsp Tequila 1 Tbsp Molasses 1/2 tsp Salt 1/4 tsp Pepper 2 ea Clove Garlic; Finely Chopped 1/3 cup Water 1 ea Green Onion w/top; Sliced DIRECTIONS ------------------------------------------------------------ * Pork should be cut up into 1-inch cubes. ---------------------------------------------------------------------- ---- Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally unti the water has evaproated and the pork is slighly carmelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Carrot 'N' Raisin Cheescake ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Granulated Sugar 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 1/2 cup Granulated Sugar 1/2 cup Unbleached All-Purpose Flour 4 ea Large Eggs 1/4 cup Unsweetened Orange Juice 1 cup Finely Shredded Carrot 1/4 cup Raisins 1/2 tsp Ground Nutmeg 1/4 tsp Ground Ginger 1 Tbsp Unsweetened Orane Juice 1 cup Sifted Powdered Sugar DIRECTIONS ------------------------------------------------------------ Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Carrot Cake ***** *********************** Categories: Cakes Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Oil 1 cup Sugar 1 cup Brown sugar 1 tsp Vanilla 4 x Eggs 2 cup Flour, whole wheat 1/3 cup Dry milk 1 tsp Baking soda 1 tsp Salt 1 tsp Baking powder 2 tsp Cinnamon 3 cup Carrots; shredded 1 cup Walnuts; chopped DIRECTIONS ------------------------------------------------------------ In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Carrot Cake (Low fat) ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Flour, all purpose 2 tsp Cinnamon 1 tsp Baking powder 1 tsp Baking soda 3/4 tsp Salt 1/4 tsp Nutmeg 1 ea Crushed pineapple (8 oz can) 3 Tbsp Vegetable oil 1 tsp Vanilla 3 cup Carrots, shredded 3 ea Large egg whites 1 pn Cloves 1 1/2 cup Sugar DIRECTIONS ------------------------------------------------------------ Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** CARROT OR ZUCCHINI MUFFINS ***** ************************************** Categories: Breads Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Whole-wheat flour 1 tsp Salt 1 1/2 tsp Baking soda 1 tsp Cinnamon 1/2 tsp Nutmeg 1 1/2 cup Natural bran 3 ea Carrots, 1c grated 2 ea Eggs 1/4 cup Vegetable oil 1 1/2 cup Skim milk or orange juice 2 Tbsp Vinegar 1/2 cup Honey 1/4 cup Molasses 1/2 cup Raisins DIRECTIONS ------------------------------------------------------------ Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** CARROT-OATMEAL COOKIES ***** ********************************** Categories: Cookies Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup All purpose flour 1/2 cup Whole wheat flour 1/4 cup Nonfat dry milk powder 1 tsp Baking powder 1/4 tsp Baking soda 1/2 tsp Salt 1/4 tsp Ground nutmeg 1/4 tsp Ground cinnamon 1/4 cup Solid shortening 1/3 cup Brown sugar 1/2 cup Molasses 1 ea Egg 1 cup Shredded carrots 1 tsp Vanilla 1 3/4 cup Quick cook rolled oats DIRECTIONS ------------------------------------------------------------ Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon. Cream together the shortening, sugar, and molasses; add the egg, then the dry ingredients. Stir until well blended. Add the carrots, vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Carrots Glacees ***** *************************** Categories: Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Large carrots 3 Tbsp Butter 1/3 cup Water 1/4 cup Light brown sugar 2 Tbsp French Dijon Mustard 2 Tbsp Minced Parsley 3 ea Green onions, chopped fine DIRECTIONS ------------------------------------------------------------ Peel the carrots and cut into thin sliced. Place the butter in a 4 cup microwave safe dish. Melt 1 minute at high. Add the carrots and the water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the remaining ingredients. Stir until well mixed. Microwave, uncovered, 5 to 7 minutes at medium, stirring 2 or 3 times during the cooking period. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Carrots In Beer ***** *************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Carrots; Large 1 Tbsp Butter 1 cup Dark Beer; Any Brand 1/4 tsp Salt 1 tsp Sugar DIRECTIONS ------------------------------------------------------------ Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Carrots in Orange-Basil Butter ***** ****************************************** Categories: Herbs Vegetables Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Med. Carrots * 1 Tbsp Water 1 Tbsp Butter Or Margarine 1/8 tsp Finely Shredded Orange Peel 1 x Pinch Dried Basil, Crushed 1 x Snipped Parsley (Opt.) DIRECTIONS ------------------------------------------------------------ * Carrots should be cut into julienne strips. ~--------------------------------------------------------------------- ---- Place carrot strips in a 1-quart casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power about 30 seconds or till butter or margarine is melted. Drain Carrots. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Catfish and Crawfish Mold ***** ************************************* Categories: Cajun Salads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chopped parsley 1 cup Cream cheese 1/2 cup Dry white wine 1 x Salt, to taste 1 Tbsp Lemon juice 1 lb Catfish meat, cooked 1 tsp Louisiana hot sauce 1 lb Crawfish meat, cooked 1 Tbsp Lea & Perrins DIRECTIONS ------------------------------------------------------------ Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ********************************* ***** CATHY'S BAKED CHICKEN ***** ********************************* Categories: Poultry Main dish Low-cal Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Chicken breasts, halved 1 cup Fresh bread crumbs 1/2 tsp Onion powder 1/2 tsp Garlic powder 1/4 tsp Cayenne pepper 1/8 tsp Ground ginger 1/3 cup Plain low-fat yogurt DIRECTIONS ------------------------------------------------------------ Preheat oven to 400F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal: 254, Fat: 5 g. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Cauliflower with beef "Sichuan Style" ***** ************************************************* Categories: Hot & spicy Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Round Steak; * 5 ea Nami black mushrooms 2 ea Carrots; Medium 2 cup Cauliflower 3 ea Green Onions, minced 1/2 tsp Ginger; fresh, minced 2 ea Cloves Garlic, minced 1/2 tsp Szechuan Peppercorns, crushe 3 Tbsp Peanut Oil ----------MARINADE---------- 1/4 cup Soy Sauce; thin 1/4 cup Dry Sherry -----------SAUCE------------ 1 cup Chicken Stock 1 tsp Lan Chi black bean paste wit 2 x Dashes of Chinkiang black vi 3 x Drops Sesame Oil 1 ea Cornstarch Paste; ** -------------S-------------- 1/2 cup Carrot Stock; reserved 1/4 cup Marinade 1/4 cup Mushroom soaking liquid DIRECTIONS ------------------------------------------------------------ * cut in 1/2 inch cubes. ** make into a thin paste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter tur (90 degrees) between slices. Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces. Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften. Reserve carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness. Don't overcook meat or it will be tough. Remove to holding plate. Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils again, add carrots and beef. Mix together. Splash vinegar down sides of wok. Push ingredients out of sauce, thicken with thin cornstarch paste. Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Ceasar for Two ***** ************************** Categories: Salads Appetizers Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Clove garlic, minced 1 ea Head romaine lettuce 1 ea Tin Anchovies (Millionares) 1 x Croutons 4 ea Bacon chopped 2 Tbsp Olive oil 2 Tbsp White vinegar 2 Tbsp Worcestershire 1 x Dash tobasco 1/2 x Lemon 2 ea Egg yolks 1 x Cappers 3 Tbsp Parmasean cheese DIRECTIONS ------------------------------------------------------------ Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Ceasar Salad ***** ************************ Categories: Salads Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 20 ea Large romaine leaves 1 ea Head lettuce 1 cup French bread cut 1/2 in cube 1 ea Large garlic clove 1 ea Egg 1/4 tsp Salt 1/2 ea Juice of one lemon 1/4 cup Olive oil 1/2 tsp Worcestershire sauce 1/4 cup Grated romano cheese 1 ea Fresh ground pepper to taste DIRECTIONS ------------------------------------------------------------ Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Champagne Chicken ***** ***************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Chicken breast/boned/skinned 2 Tbsp Olive oil 2 Tbsp Butter 1/4 cup Champagne - dry 1/2 cup Heavy cream 3 Tbsp Tarragon - fresh (1 T dry) 1 x Salt & freshly ground pepper ----OPTIONAL INGREDIENTS---- 6 ea Prosciutto slices/paper thin 3 ea Shallots - finely chopped 1 Tbsp Butter or margarine DIRECTIONS ------------------------------------------------------------ *** See instructions at end if using the optional ingredients. Cut chicken into 1/4" wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only. Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick. Saute shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chicken is done when it springs back when lightly pressed with finger. Follow the balance of the instructions listed above for the sauce. Source: The original recipe came from "The Martha Culbertson Cook Booklet" published by Culbertson Winery. The "additional ingredients" modification is my own. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Champagne Punch ***** *************************** Categories: Calories per serving: Number of Servings: 22 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Granulated Sugar 2 cup Fresh lemon juice 1 ea 750ml bottle dry white wine 1 ea 750ml bottle champagne 2 ea Large bottles of soda water 1/4 cup Orange liqueur 1 ea Pineapple quartered, grated DIRECTIONS ------------------------------------------------------------ In a large punch bowl, combine sugar, lemon juice, white wine, champagne, soda water liqueur and grated pineapple. Mix together well. Put in a large block on ice and garnish with additional pineapple and other fresh fruits such as strawberries. let mixture chill and serve in small glasses. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Chartreuse Cocktail ***** ******************************* Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 oz Tequila; 3 T 1 oz Green Charteuse Liqueur; 2 T 1 oz Lime Juice; 1 T 1/4 cup Crushed Ice DIRECTIONS ------------------------------------------------------------ Pour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Cheddar Apple Cobbler ***** ********************************* Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Sugar 1/4 cup Unbleached Flour 1/4 tsp Cinnamon; Ground 6 cup Apple Slices; * ----------TOPPING----------- 1 cup Unbleached Flour 1/4 cup Sugar 1 1/2 tsp Baking Powder 1/2 tsp Salt 6 oz Cheddar;Md, Shredded,1 1/2 C 1/3 cup Butter; Melted 1/4 cup Milk DIRECTIONS ------------------------------------------------------------ * Use cooking apples such as Granny Smith's that have been cored, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Cheddar Apple Dandy ***** ******************************* Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 cup Apples; * 1/4 cup Sugar 2 tsp Unbleached Flour 1 1/2 cup Cheddar; Sharp, Shredded 3/4 cup Unbleached Flour 1/4 cup Sugar 1/2 tsp Cinnamon; Ground 1/4 tsp Salt 1/2 cup Butter DIRECTIONS ------------------------------------------------------------ * Use tart cooking apples such as Macs or Granny Smith;s. Core, pare, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Cheddar Bacon Treat ***** ******************************* Categories: Cheese Main dish Meats Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 oz Cheddar; Sharp, Shredded, 1C 1/2 tsp Lemon Juice; Fresh 1/2 tsp Worcestershire Sauce 1/8 tsp Paprika 1/8 tsp Garlic Powder 1 ds Pepper 2 tsp Dairy Sour Cream 3 ea Bacon; Slices, * 4 ea Bread; Slices, Buttered 1 x Lettuce 1 x Tomato Slices DIRECTIONS ------------------------------------------------------------ * Bacon slices should be cooked until crisp and then crumbled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Cheddar Biscuits ***** **************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Unbleached Flour; Sifted 4 tsp Baking Powder 1/2 tsp Salt 1 cup Cheddar; Sharp, Grated 1/4 cup Butter 2/3 cup Milk DIRECTIONS ------------------------------------------------------------ Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Cheddar Braids ***** ************************** Categories: Breads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Water; Warm, 110-115 Deg. F. 1 pk Active Dry Yeast; OR 1 tsp Active Dry Yeast; Bulk 3 1/2 cup Unbleached Flour; * 1 tsp Sugar 1 1/2 tsp Salt 3/4 cup Butter; Room Temperature 4 ea Eggs; Lg, Room Temperature 6 oz Cheddar; Extra Sharp, Diced 1 ea Egg; Lg 1 tsp Milk 2 tsp Celery Seeds DIRECTIONS ------------------------------------------------------------ * You can use up to 4 1/2 cups of flour in this recipe depending on the ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Cheddar Bread Ring ***** ****************************** Categories: Breads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 3/4 cup Bread Flour 2 tsp Sugar; Granulated 1 pk Active Dry Yeast; OR 1 tsp Active Dry Yeast; Bulk 3/4 tsp Salt 1 cup Milk 2 tsp Butter 1 1/2 cup Cheddar; Sharp, Shredded 1 x Butter DIRECTIONS ------------------------------------------------------------ NOTE: You can use Unbleached All-Purpose flour in this recipe and up to ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Cheddar Crackers ***** **************************** Categories: Snacks Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter Or Margarine 1 1/2 cup Unbleached Flour; Sifted 1/2 tsp Salt 1 tsp Baking Powder 1 ds Cayenne Pepper 2 cup Cheddar; Extra Sharp, * DIRECTIONS ------------------------------------------------------------ * The Extra Sharp Cheddar Cheese should be finely grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Cheddar Crumble Apple Pie ***** ************************************* Categories: Desserts Fruits Pies Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea 9" Unbaked Pie Shell ----------TOPPING----------- 1/2 cup Unbleached Flour 1/3 cup Sugar 1/3 cup Brown Sugar; Firmly Packed 1/2 tsp Cinnamon; Ground 5 tsp Butter ----------FILLING----------- 1 1/2 lb Cooking Apples; * 1 tsp Lemon Juice; Fresh 6 oz Cheddar;Md, Shredded,1 1/2 C 4 tsp Unbleached Flour 1/4 tsp Nutmeg; Ground DIRECTIONS ------------------------------------------------------------ * Use a cooking apple such as Granny Smith's. Core, peel and thinly ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Cheddar Date Nut Loaf ***** ********************************* Categories: Breads Cheese Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Dates; Finely Chopped 2 tsp Butter 3/4 cup Water; Boiling 1 3/4 cup Unbleached Flour; Sifted 1/4 tsp Salt 1 tsp Baking Soda 1/2 cup Sugar; Granulated 1 ea Egg; Lg, Well Beaten 4 oz Cheddar Md, Shredded 1 cup Walnuts; Chopped DIRECTIONS ------------------------------------------------------------ Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cheddar Dumplings ***** ***************************** Categories: Breads Cheese Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 oz Cheddar; Md, Shredded 2 ea Eggs; Lg 1 cup Unbleached Flour 1 tsp Salt 3 qt Boiling Water 1/2 cup Butter 1/2 pt Sour Cream ---------GARNISHES---------- 1 x Paprika 1 x Parsley DIRECTIONS ------------------------------------------------------------ Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Cheddar Fans ***** ************************ Categories: Breads Cheese Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 oz Cheddar; Sharp, Grated 2 cup Unbleached Flour; Sifted 1 tsp Baking Powder 1 tsp Salt 1/2 cup Butter Or Shortening 1/2 cup Milk 1 x Butter; Softened 1 x Butter; Melted DIRECTIONS ------------------------------------------------------------ Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Cheddar Fruit Drops ***** ******************************* Categories: Cheese Cookies Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter 1/4 cup Sugar; Granulated 1/4 cup Brown Sugar; Firmly Packed 1 ea Egg; Lg 1 tsp Vanilla 1 1/2 cup Unbleached Flour 1/2 tsp Baking Soda 1/2 tsp Salt 1 1/2 cup Cheddar; Sharp, Shredded 8 1/4 oz Pineapple, Crushed, Drained 1/4 cup Maraschino Cherries; Chopped DIRECTIONS ------------------------------------------------------------ Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Cheddar Mushroom Open-Face Sandwich ***** *********************************************** Categories: Cheese Eggs Sandwiches Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Mushrooms; Fresh, Chopped 2 tsp Butter; Melted 1 ea Egg; Lg, Beaten 1 tsp Oregano 1 cup Cheddar; Md Sharp, Shredded 6 ea Dk. Rye Bread Slices;Toasted 12 ea Tomato; Slices, Thin 1 x Celery Salt 1 x Parsley DIRECTIONS ------------------------------------------------------------ Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Cheddar Pancakes ***** **************************** Categories: Cheese Quickbreads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Cheddar; Md, Grated 3/4 cup Dairy Sour Cream 3 ea Egg Yolks, Lg, Beaten 2 tsp Unbleached Flour; PLUS 1 tsp Unbleached Flour 3/4 tsp Salt 1 1/2 tsp Thyme 1/2 tsp Mustard; Dry 2 tsp Butter DIRECTIONS ------------------------------------------------------------ Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Cheddar Pear Cobbler ***** ******************************** Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Pear Halves; 2 Cns 1 tsp Sugar 2 tsp Cornstarch 1 tsp Lemon Juice 1/4 tsp Cinnamon; Ground ----------TOPPING----------- 1 cup Unbleached Flour 1/3 cup Sugar 1 1/2 tsp Baking Powder 1/2 tsp Salt 6 oz Cheddar; Sharp Shredded 1/3 cup Butter; Melted 1/4 cup Milk DIRECTIONS ------------------------------------------------------------ Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cheddar Pinwheels ***** ***************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Unbleached Flour; Sifted 1/2 tsp Salt 1 tsp Baking Powder 1/4 cup Butter 2/3 cup Milk 1 cup Cheddar; Extra Sharp, Grated DIRECTIONS ------------------------------------------------------------ Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Cheddar Spread ***** ************************** Categories: Cheese Appetizers Sandwiches Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Butter 8 oz Cheddar; Sharp, Grated 4 oz Romano Cheese; Grated 1 tsp Worcestershire Sauce 1/4 tsp Garlic Powder 1/2 tsp Paprika; Sweet Or Hot DIRECTIONS ------------------------------------------------------------ All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Cheddar Squares ***** *************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Unbleached Flour 1 tsp Baking Powder 1 tsp Salt 1/3 cup Butter 1 cup Cheddar; Sharp, Shredded 1/2 cup Onion; Chopped 2 tsp Pimento; Chopped 2/3 cup Milk DIRECTIONS ------------------------------------------------------------ Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Cheddar Stuffed Franks In Buns ***** ****************************************** Categories: Cheese Main dish Meats Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 12 ea Frankfurters; Deli Style 1/2 cup Sweet Pickle Relish 1 tsp Mustard; Prepared 3/4 lb Cheddar; Medium Sharp 12 ea Bacon; Slices 12 ea Buns; Buttered & Toasted DIRECTIONS ------------------------------------------------------------ Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Cheddar-Olive Bread ***** ******************************* Categories: Sandwiches Cheese Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced 1 cup Mayonnaise 1 ea French Bread; Loaf, Unsliced DIRECTIONS ------------------------------------------------------------ Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Chedder Cheese Casserole Bread ***** ****************************************** Categories: Breads Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 tsp Sugar 1 cup Warm water 1 pk Dry yeast 1 cup Warm milk 2 Tbsp Butter 1 ea Egg beaten 4 cup Flour 2 cup Shredded sharp chedder 1 Tbsp Salt DIRECTIONS ------------------------------------------------------------ Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Cheese Chiles ***** ************************* Categories: Appetizers Tex-mex Cheese Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Cheddar Cheese; Shredded 1 cup Colby Cheese; Shredded 1 tsp Red Chiles; Ground 1 ea Cilantro Stems; Bunch, * 1 x Paprika DIRECTIONS ------------------------------------------------------------ * Cut the cilantro stems into 1/2-inch pieces. ---------------------------------------------------------------------- ---- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Cheese Stuffed Rolls ***** ******************************** Categories: Cheese Sandwiches Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 oz Cheddar; Sharp, Shredded 8 oz Green Olives; Stuffed, * 2 ea Green Bell Peppers; Md 12 ea French Rolls; Large 6 oz Tomato Sauce; * 1 ea Onion; Md. DIRECTIONS ------------------------------------------------------------ * These are approximate sizes. Recipe called for 1 small jar of ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Cheesy broiled flounder ***** *********************************** Categories: Seafood Main dish Cheese Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Flounder or white fish 2 Tbsp Lemon juice 1/2 cup Parmesian cheese 1/4 cup Butter, softened 3 Tbsp Mayonnaise 3 ea Green onions, chopped 1/4 tsp Salt 1 ea Dash of hot sauce DIRECTIONS ------------------------------------------------------------ Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cheesy Corn Bread ***** ***************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Unbleached Flour 1 cup Corn Meal; White Or Yellow 2 tsp Sugar 1 tsp Baking Powder 1 tsp Salt 1/4 tsp Mustard; Dry 2 cup Cheddar; Sharp, Shredded 1 ea Egg; Lg, Slightly Beaten 1 cup Milk 1/4 cup Vegetable Oil DIRECTIONS ------------------------------------------------------------ Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Cheesy Muffin Melt ***** ****************************** Categories: Cheese Main dish Sandwiches Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Cottage Cheese; Creamed 1/2 cup Wheat Germ; Regular 2 tsp Green Chiles; Chopped 1/4 tsp Oregano Leaves; Crushed 1/4 tsp Basil Leaves; Crushed 1/4 tsp Salt 3 ea WholeWheat English Muffins;* 6 ea Tomato; Slices 1 x Cheddar; Sharp, Slices DIRECTIONS ------------------------------------------------------------ * The whole wheat muffins should be halved and toasted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well. Mound onto toasted muffins. Top with tomato slices and criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes. Makes 6 open faced sandwiches. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Cheesy Vegetable Spread ***** *********************************** Categories: Appetizers Cheese Spreads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Shredded Farmer Cheese(4 oz) 3 Tbsp Plain Yogurt 1 tsp Lemon juice 1 tsp Soy sauce 1/4 cup Chopped Apple 1/4 cup Chopped Carrot 2 Tbsp Finely chopped Celery 2 Tbsp Chopped Pecans 2 Tbsp Currants 1 Tbsp Toasted Wheat germ 1/2 tsp Curry powder DIRECTIONS ------------------------------------------------------------ In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese Spread may be made in advance, and refrigerated 3-4 days. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cherry Cheese Pie ***** ***************************** Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ --BROWN SUGAR GRAHAM CRUST-- Tbsp ------------------------ 1 1/2 cup Graham Cracker Crumbs; * 1/4 cup Brown Sugar; Firmly Packed 1/3 cup Butter or Margarine; Melted ----------FILLING----------- 8 oz Cream Cheese; Softened, PLUS 3 oz Cream Cheese; Softened 1/2 cup Sugar 1/2 tsp Vanilla 2 ea Egg Whites; Stiffly Beaten 16 oz Cherries; Pie, In Water 1 x Red Food Coloring 1/4 cup Sugar 1 tsp Cornstarch DIRECTIONS ------------------------------------------------------------ * 20 Graham crackers, crushed, should give you this amount of crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cherry Cheesecake ***** ***************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 3/4 cup Sugar 3 ea Large Eggs 1 tsp Vanilla 21 oz Cherry Pie Filling (1 cn) DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Chicken 'N' Vegetable Stir Fry ***** ****************************************** Categories: Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Oil 1 lb Bonless Chicken Breasts * 1/2 cup Broccoli Forets 2 oz Snow Peas (About 1/2 C) 1 ea Med Carrot Thinly Sliced 1/2 ea Med Red or Green Pepper * 1 ea Env Golden Onion Soup Mix 1 tsp Cornstarch 1/2 tsp Ground Ginger 1 1/2 cup Water 2 tsp Imported Soy Sauce 1 tsp White or Rice Vinegar 1 x Hot Cooked Rice DIRECTIONS ------------------------------------------------------------ * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ---------------------------------------------------------------------- ----- In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. *** Recipe Via Compu-Chef (tm) *** ************************************************** ***** CHICKEN AND FRESH VEGETABLE PROVENCALE ***** ************************************************** Categories: Main dish Poultry Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Small cauliflower 2 ea Ripe tomatoes, sliced 2 ea Med. carrots, sliced thin 1 ea Large onion, sliced thin 2 Tbsp Chopped fresh parsley, divid 1 Tbsp Diced leaf basil, divided 1/4 tsp Pepper 1 ea Chicken cube bouillon 1/2 cup Boiling water 2 Tbsp Lemon juice 2 ea Chicken breasts, skinned,spt DIRECTIONS ------------------------------------------------------------ Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Chicken And Sausage In Tomato Sauce ***** *********************************************** Categories: Garlic Sauces Poultry Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Olive Oil 4 ea Lg Cloves Garlic,Coarse Chop 2 1/2 lb Sweet Ital. Sausage Links 1 1/2 lb Hot Ital. Sausage Links 4 ea Chicken Legs 4 ea Chicken Thighs 56 oz (2 cns) Tomatoes 6 oz (1 can) Tomato Paste 1 x Salt And Pepper To Taste 1/2 Tbsp Dried Basil 1/2 cup Dry Red Wine 1 x Chopped Fresh Parsley DIRECTIONS ------------------------------------------------------------ Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** CHICKEN AND SWEET POTATOES ***** ************************************** Categories: Poultry Main dish Low-cal Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Mashed, cooked sweet potatoe 2 Tbsp Brown sugar 1/2 tsp Ground cinnamon 1/8 tsp Ground nutmeg 1/3 cup Skimmed evaporated milk 1/4 cup Chicken broth 1/4 cup Minced onion 1 ea 8 oz. can water chestnuts* 1 ea 10 oz. cream of chicken soup 1 ea OR white sauce chicken flav 3 cup Cubed chicken 3 Tbsp Water DIRECTIONS ------------------------------------------------------------ *Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the inside edge of a round 10 in. casserole, forming a ring. In a medium size non stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 min or until bubbling. Cal: 308; Fat: 6g. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** CHICKEN AND VEGETABLE CASSEROLE ***** ******************************************* Categories: Poultry Main dish Low-cal Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Chicken breasts, halved 4 ea Carrots, quartered 1 cup Pearl onions 2 ea Celery stalks, large pieces 2 ea Potatoes, peeled, quartered 1/4 cup Chicken broth 1 ea 10oz can cream of mushroom s 1/2 cup Skim milk 1/4 tsp Dried leaf thyme 1/8 tsp Ground sage 1 ea Bay leaf DIRECTIONS ------------------------------------------------------------ Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender. Cal: 343; Fat: 9. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Chicken Big Mamou on Pasta ***** ************************************** Categories: Cajun Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------PASTA------------ 6 qt Hot water 1/4 cup Vegetable oil 3 Tbsp Salt 1 1/2 lb Fresh spaghetti (1 lb dry) -------SEASONING MIX-------- 2 tsp Dried thyme leaves 1 1/4 tsp Ground cayenne pepper 1 tsp White pepper 3/4 tsp Black pepper 1/2 tsp Dried sweet basil leaves -----------SAUCE------------ 1 lb Unsalted butter plus 4 Tbsp Unsalted butter 1 cup Onions, chopped very fine 4 ea Med. garlic cloves, peeled 2 tsp Minced garlic 3 1/4 cup RICH chicken stock (see note 2 Tbsp Worcestershire sauce 1 Tbsp Tabasco sauce + 1 teaspoon 2 cup Tomato sauce (16 oz) 2 Tbsp Sugar 2 cup Green onions,chopped vy fine ---CHICKEN SEASONING MIX---- 1 1/2 Tbsp Salt 1 1/2 tsp White pepper 1 1/2 tsp Garlic powder 1 1/4 tsp Ground cayenne pepper 1 tsp Black pepper 1 tsp Cumin (optional) 1/2 tsp Dried sweet basil leaves 2 lb Boneless chicken (see notes) DIRECTIONS ------------------------------------------------------------ NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti in. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings. From Paul Prudhomme's Louisiana Kitchen *** Recipe Via Compu-Chef (tm) *** **************************************************** ***** Chicken Braised With 40 Cloves Of Garlic ***** **************************************************** Categories: Garlic Poultry Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 40 ea Cloves Garlic * 6 ea Chicken Legs/Thighs ** 2 ea Med Onions, Coarsely Chopped 2 Tbsp Olive Oil 1 cup Fresh Parsley, Chopped 1 tsp Dried Tarragon, Crumbled 1/2 tsp Allspice 1/4 tsp Cinnamon 1 x Salt & Pepper To Taste 1/4 cup Cognac 1/3 cup Dry White Vermouth DIRECTIONS ------------------------------------------------------------ * Garlic Should be parboiled and peeled. ** Chicken may be skinned if desired ---------------------------------------------------------------------- ---- Preheat oven to 375 degrees F. Place all the ingredients in a deep, heavy pot that can be covered. Combine everything very well with your hands. Seal the pot very tightly with foil. Place a cover over the foil. Pot must be very well sealed so that no juices or steam can escape. Bake for 1 1/2 hours. Do not open the pot during this time. Serve piping hot, with good crusty bread for mopping up the juices and garlic. Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Chicken Breasts Florentine ***** ************************************** Categories: Chicken Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Boneless Chicken Breasts 1/2 cup All purpose flour 1/4 cup Oil 1 ea Med. Clove Garlic Fine Ch 1/2 cup Dry White Wine 1 ea Env. Golden Onion Soup Mi 1 1/2 cup Water 2 Tbsp Finely Chopped Parsley 1/8 tsp Pepper 1 x Side Dishes * DIRECTIONS ------------------------------------------------------------ 2 LG Eggs 2/3 c Bread Crumbs * Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach. ---------------------------------------------------------------------- ----- Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes. Serve as above. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Chicken Breasts With Rice ***** ************************************* Categories: Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 oz 1 Jar (2 1/2 oz) Dried Beef 2 ea Med. Stalks Celery, Chopp 2 cup Cooked Rice 2 Tbsp Chopped Parsley 1 oz Jar (1 oz) Pine Nuts (opt.) 1 1/2 lb (2 Med.) Chicken Breasts 1/2 tsp Seasoned Salt 1 x Paprika DIRECTIONS ------------------------------------------------------------ 1 SM Small Onion, chopped 1 T Butter or Margarine * Have the butcher bone and cut each breast in to halves. ---------------------------------------------------------------------- ----- Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Chicken Breasts with Spicy Rub ***** ****************************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Chicken breasts 2 tsp Vegetable oil ------------RUB------------- 2 Tbsp Ground cumin 2 Tbsp Paprika 2 Tbsp Brown sugar 1 Tbsp Black pepper 1 tsp Curry Powder 1 tsp Cayenne 1 tsp Salt 1/2 tsp Five spice powderr 1 Tbsp Dijon mustard 1 Tbsp Red wine vinegar 1 Tbsp Vegetable 2 ea Cloves garlic, minced DIRECTIONS ------------------------------------------------------------ Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicer it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer). *** Recipe Via Compu-Chef (tm) *** ****************************************************** ***** Chicken Chunks with Peanuts in Spicy Sauce ***** ****************************************************** Categories: Hot & spicy Main dish Poultry Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Peanuts; raw 3 cup Peanut Oil 2 ea whole chicken breasts at roo 1 ea large egg white 1 1/2 Tbsp water chestnut flour -----------SAUCE------------ 4 ea green onions 2 ea large cloves garlic 1 Tbsp minced ginger root 1/2 cup chicken stock 1/2 Tbsp sesame oil 1/2 Tbsp Chinese red vingear 1/2 Tbsp dark soy sauce 1 1/2 tsp chili paste with garlic 1 Tbsp dry sherry 1 ea pinch sugar 1 ea cornstarch paste DIRECTIONS ------------------------------------------------------------ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Chicken Cordon Bleu ***** ******************************* Categories: Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Chicken breasts 6 ea Swiss cheese slices 6 ea Ham slices 3 Tbsp Flour 1 tsp Paprika 6 Tbsp Butter 1/2 cup Dry white wine 1 tsp Chicken bouillon 1 Tbsp Corn starch 1 cup Whipping cream DIRECTIONS ------------------------------------------------------------ Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 in. of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Chicken Curry ***** ************************* Categories: Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Butter Or Margarine 1 lb Bonless Chicken Breasts * 1 ea Lge Tomato Coarsely Chopped 1 ea Env. Onion Soup Mix 2 tsp Curry Powder 1 cup Water 1/2 cup Plain Yougurt 2 cup Hot Cooked Rice 2 cup Hot Cooke Peas DIRECTIONS ------------------------------------------------------------ * Chicken breasts should be cut into thin strips. ---------------------------------------------------------------------- ----- In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS: In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Chicken Etouffee ***** **************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Lg Onion, chopped 1 x Sm Green Pepper, chopped 1/2 x Sm Sweet Red Pepper, chopped 2 x Stalks Celery, chopped 1 x Clove garlic, minced 2 Tbsp Margarine 2 Tbsp Flour 3 cup Chopped,cookd Chicken Breast 3/4 cup Water 3/4 tsp Dry Chicken bouillon powder 1/2 tsp Dried whole Thyme 1/4 tsp Salt 1/4 tsp Red pepper 1 ds Hot sauce 2 cup Hot cooked parboiled Rice 1 Tbsp Chopped fresh Parsley DIRECTIONS ------------------------------------------------------------ Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Chicken Fajitas ***** *************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Lime juice 2 tsp Dijon mustard 1 ea Jalapeno pepper, minced 4 ea Garlic cloves, minced 1 1/4 lb Chicken breasts 1/4 cup Olive oil 16 ea Flour tortillas 16 ea Pieces romaine lettuce -------PICO DE GALLO-------- 4 ea Jalapenos, minced 2 ea Garlic cloves, minced 1 ea Onion, coarsely chopped 1/2 tsp Salt 1/4 cup Chopped fresh cilantro DIRECTIONS ------------------------------------------------------------ In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Chicken in Black Bean Sauce ***** *************************************** Categories: Main dish Poultry Foreign Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Boneless chicken breasts 2 Tbsp Dry Sherry 1 Tbsp Soy Sauce 2 tsp Sesame oil -----------SAUCE------------ 1/2 cup Chicken stock 2 tsp Cornstarch 1/2 tsp Sugar 1 tsp Soy Sauce 1 tsp Hot chili paste 1 Tbsp Vegetable oil 2 ea Cloves garlic 2 tsp Minced fresh ginger 2 Tbsp Fermented black beans DIRECTIONS ------------------------------------------------------------ Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic, ginger and black beans; set aside. Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender. Stir twice during cooking. Stand, covered, while making sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot. Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant. Stir in stock mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir once. Drain liquid off chicken, pour black bean sauce over, stir and serve immediately. *** Recipe Via Compu-Chef (tm) *** *********************************************************** ***** Chicken in Lemon Grass and Chili (GA Xao Xa Ot) ***** *********************************************************** Categories: Foreign Main dish Poultry Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Chicken 4 ea Cloves garlic 1 ea Large onion 3 Tbsp Vegetable oil 1 ea Salt 2 Tbsp Minched lemon grass 1 tsp Ground chilies 4 Tbsp Fish sauce(nuoc mam) 1 Tbsp Granulated sugar 1 Tbsp Caramel Sauce 1 cup Water DIRECTIONS ------------------------------------------------------------ Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicen is tender. Stir occasionally and add more water if necessary. Makes 4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes colour. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Chicken Indienne ***** **************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Chicken pieces 3 Tbsp Fresh lemon juice 3 Tbsp All purpose flour 1 tsp Salt 1/8 tsp Freshly ground pepper 3 Tbsp Oil 1 Tbsp Butter 1 ea Large onion, chopped 3 Tbsp Curry powder 1/2 cup Water 1/2 cup Heavy Cream 1 tsp Chicken stock base 2 Tbsp Candied Ginger 1 ea Lime wedges (optional) DIRECTIONS ------------------------------------------------------------ Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a heavy skillet with a tight lid, heat oil and butter. Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides. Remove from skillet and set aside. Add onion and cook until golden. Add onion and cook until golden. Add curry powder and cook for 2 minutes. Gradually beat in water and cream, cook until thickened. Add chicken stock base and ginger, stir, and return chicken to skillet. Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender. Transfer to heated platter and surround with lime wedges. Serve with rice. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Chicken Maque Choux ***** ******************************* Categories: Cajun Main dish Poultry Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 18 ea Young tender corn 1 ea Large spring chicken 1 ea Large onion, finely chopped 1/2 ea Bell pepper, chopped 1 ea Large tomato, small pieces 1 tsp Salt 1 tsp Sugar 1 x Black pepper 2 Tbsp Cooking oil 1 x Milk, if needed DIRECTIONS ------------------------------------------------------------ Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher *** Recipe Via Compu-Chef (tm) *** **************************** ***** Chicken Marinade ***** **************************** Categories: Sauces Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 tsp Fine sliced fresh ginger 2 ea Cloves garlic 1/4 cup Lemon juice 2 Tbsp Brown sugar 1/4 cup Olive oil 1/4 cup Soy sauce 1 ea Green onion, chopped DIRECTIONS ------------------------------------------------------------ Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight. Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Chicken Milanese ***** **************************** Categories: Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Chicken breast halves - skinned boneless 3/4 cup Parmesan - freshly grated 2 Tbsp parmesan - freshly grated 3/4 cup Breadcrumbs - fresh white 1 Tbsp Parsley - minced fresh 1/8 tsp Salt 1/8 tsp Pepper - freshly ground 1 ea Egg 1/2 cup milk 2 cup olive oil 2 Tbsp Butter - unsalted 2 Tbsp Lemon juice - fresh 1 ea Lemon - quartered Parsley springs - fresh DIRECTIONS ------------------------------------------------------------ Flatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with lemon wedges and parsley sprigs. *** My notes: I found that 3/4 cup each parmesan and breadcrumbs makes too much coating for 4 chicken breasts, so I reduced the amounts to 1/2 cup each- which is still about enough for 6 breasts. I use Bertolli Extra Light olive oil for frying, and just enough to cover the bottom of the skillet. *** Recipe Via Compu-Chef (tm) *** ************************** ***** CHICKEN NAPOLI ***** ************************** Categories: Main dish Meats Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Chicken, fryer, skinned, cut 1/2 ea Cauliflower, florets 2 ea Potatoes, sliced 2 ea Carrots, sliced 1/2 ea Eggplant, cubed 2 ea Onions, sliced 1 ea Red or green pepper, sliced 2 ea Celery, sliced 1/2 tsp Pepper 16 oz Tomatoes, can 1/2 tsp Garlic powder 2 tsp Chicken boullion powder 1 1/2 cup Water 1 Tbsp Dill weed DIRECTIONS ------------------------------------------------------------ Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr. The flavour continues to develop as the casserole stands. Cal: 240, Fat 4/5g. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Chicken Pate ***** ************************ Categories: Low-cal Chicken Appetizers Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Chicken Breast,cooked,minced 8 oz Neufchatel Cheese, softened 3 Tbsp Chopped Onion 2 Tbsp Dry Sherry 2 Tbsp Mayonnaise (diet) 2 tsp Lemon juice 1/4 tsp Hot sauce 1/8 tsp Ground Nutmeg 1 ds Paprika DIRECTIONS ------------------------------------------------------------ Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4 cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium. *** Recipe Via Compu-Chef (tm) *** *************************** ***** CHICKEN RISOTTO ***** *************************** Categories: Main dish Poultry Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Zucchini, thinly sliced 2 ea Green onions, sliced 2 cup Skinned diced chicken,cooked 1/2 tsp Salt 1/2 tsp Thyme 2 Tbsp Chopped pimento 3 cup Cooked rice 1/4 cup Grated cheese DIRECTIONS ------------------------------------------------------------ Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat: 1g. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Chicken Salad ***** ************************* Categories: Salads Spreads Chicken Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Small sweet pickle 1 ea 1-inch piece onion 1 ea Cooked chicken breast, cubed 1/3 cup Mayonnaise 1/2 tsp Sugar 1 ds Salt 1 ds Pepper DIRECTIONS ------------------------------------------------------------ Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses. Yield: 1 Cup *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Chicken Sauce Piquant ***** ********************************* Categories: Cajun Main dish Poultry Calories per serving: Number of Servings: 30 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Bacon drippings (for roux) 6 cup Plain flour 7 cup Onion, chopped 1 cup Bell pepper, chopped 3 cup Green onions, chopped 1 cup Celery, chopped 3 cup Parsley, chopped 1/4 cup Garlic, chopped 1 x Bacon drippins/brown chicken 20 lb Baking hens, (see directions 1 x Water 1 lb Mushrooms, sliced 16 cup Tomato sauce 8 cup Chablis wine 1 1/2 pt Stuffed olives 6 Tbsp Lea & Perrins 8 Tbsp Louisiana hot sauce 1 tsp Dried mint, crushed 6 Tbsp Salt DIRECTIONS ------------------------------------------------------------ The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Chicken Scalopine ***** ***************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Butter, divided 4 cup Sliced fresh mushrooms 6 ea Boned chicken breasts flat 1/3 cup Thin sliced green onions 1/3 cup Water 1/4 cup White wine 1/2 tsp Chicken bouillon mix 1/3 cup Whipping cream 1 ea Salt & pepper to taste DIRECTIONS ------------------------------------------------------------ Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender. Add water, wine and boulillon mix to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature. Makes 4 to 6 servings. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Chicken Stock ***** ************************* Categories: Soups Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Fowl 1 ea Neck and giblets chopped 1 ea Onion stuck with 2 cloves 2 ea Leeks, halved lengthwise 2 ea Carrots 1 ea Stalk of celery, halved 2 tsp Salt 6 ea Parsley sprigs 1 ea Unpeeled garlic clove 1 ea Bay leaf DIRECTIONS ------------------------------------------------------------ In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth. Add the onion, the leeks, the carrots, the celer, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours. Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use. Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock may be frozen. Make 6 cups. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Chicken Thighs Marengo ***** ********************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 x Chicken Thighs(2 lb),skinned 1/2 tsp Salt 1/4 tsp Pepper 2 tsp Olive oil 1 cup Sliced fresh Mushrooms 4 x Green onions, sliced 1 x Clove Garlic, minced 1/2 cup Dry White Wine (or Chablis) 1/4 tsp Dried whole Thyme 2 x Med tomatoes, cut in wedges 1 Tbsp Minced fresh parsley DIRECTIONS ------------------------------------------------------------ Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately. PER SERVING: 175 calories, 18.6 g protein, 9.2 g fat, 3.9 g carbohydrates 65 g cholesterol, 1.4 mg iron, 262 mg sodium, 20 mg calcium. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Chicken with Mustard and Wine Sauce ***** *********************************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 3 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Frying chicken 2 Tbsp Oil, preferably peanut 2 ea Large garlic cloves sliced 2 Tbsp Chopped shallots 1/2 cup Dry white wine 1 cup Leeks, sliced into 2" pieces 1 x Salt and pepper to taste 3 Tbsp Dijon mustard 1/4 cup Whipping cream DIRECTIONS ------------------------------------------------------------ Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 minutes. Add more wine if needed. Increase heat, add leeks, toss and cook briefly. Season with salt and pepper. Cover and cook over medium heat for 3 minutes. Stir in mustard and cream. If sauce is too thick, thin it with a little wine. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Chicken with peppercorn sauce ***** ***************************************** Categories: Poultry Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Salt 1 ea Black pepper 1 ea Paprika 1 ea Garlic 1 ea Basil 4 ea Chicken breasts 4 Tbsp Cooking oil 1 tsp Cooking onion, chopped 1 Tbsp White wine 1 tsp Green peppercorns 1/2 cup Chicken stock 1/2 cup 35% cream DIRECTIONS ------------------------------------------------------------ Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry. Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent. Add the white wine and reduce until it is a syrup. Add 1/2 of the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by 1/2. Now, tranfser the liquid from the pan into blender and blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream. Cook this slowly until the mixture thickens. Pour over the cooked chicken breasts and enjoy. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Chicken With Sauce Supreme ***** ************************************** Categories: Chicken Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 lb Broiler-fryer Chicken 1 Tbsp Salt 1/8 tsp Pepper 1 cup Chicken Soup * 2 tsp Dried Parsley Flakes 1 cup Onions ** 3 cup Hot Cooked Rice DIRECTIONS ------------------------------------------------------------ * Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10 ** Onions to be whole onions, drained, (16 ozs) ---------------------------------------------------------------------- ----- Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve with rice. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Chicken-Vegetable Pot Pies ***** ************************************** Categories: Low-cal Poultry Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 12 oz Chicken Breast halves 2 1/2 cup Water 2 x Med Baking potatoes * 1/2 cup Chopped Celery 1 tsp Dry Chicken Bouillon powder 10 oz Pkg frzn Mixed Vegetables 2 Tbsp Unsalted Margarine 2 Tbsp Flour 1 cup Skim Milk 1 tsp Poultry seasoning 4 oz Can drained sliced Mushrooms -----------CRUST------------ 1 cup Flour 1 tsp Baking powder 1/4 tsp Salt 1 Tbsp Plus 1 1/2 t Margarine 1/2 cup Nonfat Buttermilk DIRECTIONS ------------------------------------------------------------ * peeled and cut into 1/2" cubes Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam. CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden. PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Chile con Queso ***** *************************** Categories: Appetizers Dips Mexican Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Cheese; Shredded * 4 oz Green Chiles; ** 1/4 cup Half & Half 2 Tbsp Onion; Finely Chopped 2 tsp Cumin; Ground 1/2 tsp Salt DIRECTIONS ------------------------------------------------------------ * Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of chopped green chiles, drained. ---------------------------------------------------------------------- ---- Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tortilla chips. Makes 1 1/4 cups dip. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Chili Dogs ***** ********************** Categories: Beef Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Frankfurters 2 ea Frankfurter Buns, Split 1/3 cup Chili With Beans 1 ea Fresh Onion, Chopped Opt. DIRECTIONS ------------------------------------------------------------ Microwave frankfurters uncovered on high (100%) until warm, 30 to 45 seconds. Place 1 frankfurter in each bun on serving plate; spoon chili onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2 minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to 45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the top of the heated chili and serve. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Chili-Cheese Bread ***** ****************************** Categories: Sandwiches Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Monterey Jack Cheese; Grated 4 oz Chiles; Chopped, * 1 cup Mayonnaise 1 ea French Bread; Loaf, Unsliced DIRECTIONS ------------------------------------------------------------ * You can use one can of sweet green chiles or jalapenos that have been chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Chilled Chicken with Dill Sauce ***** ******************************************* Categories: Low-cal Barbecue Poultry Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 x Boneless Chicken Breast * 1/2 cup Italian salad dressing (diet 2 Tbsp Water 1 Tbsp Lime juice 1 Tbsp White wine vinegar 1 x Clove Garlic, crushed 8 x Lime wedges ---------DILL SAUCE--------- 1/2 cup Plain low-fat Yogurt 1/4 cup Low-fat Cottage Cheese 1 1/2 tsp Lime juice 1 1/2 tsp Chopped Green Onion 1/2 tsp Dried whole Dillweed 1/8 tsp White pepper DIRECTIONS ------------------------------------------------------------ * 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1 1/2 T Dill Sauce per serving. (8 servings, 160 calories each.) DILL SAUCE: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly. Yield: 1 cup. PER SERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates, 72 g cholesterol, 236 mg sodium, 264 mg potassium. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Chinese Barbeque Sauce ***** ********************************** Categories: Chinese Sauces Barbecue Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Catsup 1/2 cup Brown Sugar 3 Tbsp Soy Sauce 1 Tbsp Ground ginger 1 Tbsp Liquid Smoke 2 x Cloves Garlic, minced DIRECTIONS ------------------------------------------------------------ Combine all ingredients and heat until sugar is dissolved and bubbly. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Chinese Chicken-Stuffed Peppers ***** ******************************************* Categories: Low-cal Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 x Lg sweet red Pepper 1 Tbsp Sesame oil 1 x Clove garlic, minced 1 tsp Minced fresh Gingerroot 1/2 cup Finely chopped Carrots 1/4 cup Thinly sliced Green onions 1 cup Finely chopped Chicken * 1 cup Cooked regular Rice 1/2 cup Frzn English Peas, thawed 1 x Egg, beaten 1 Tbsp Plus 1 1/2 t Soy sauce 1/8 tsp Salt DIRECTIONS ------------------------------------------------------------ * 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Chinese Dry Marinade ***** ******************************** Categories: Chinese Marinades Pork Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Brown Sugar 1 1/2 tsp Paprika 1 tsp Salt 3/4 tsp Monosodium Glutamate 3/4 tsp Ground Tumeric 1/4 tsp Celery Seed 1/4 tsp Dry Mustard DIRECTIONS ------------------------------------------------------------ Combine ingredients and use for marinade for spare ribs and pork. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Chinese pasta salad ***** ******************************* Categories: Salads Pasta Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Snow peas 250 g Rice vermicelli 1 x Red pepper sliced thin 1/2 ea English cucumber sliced thin 6 oz Cooked shrimp 130 g Crabmeat 1 Tbsp Fine chopped fresh ginger 1 ea Chopped garlic clove 2 Tbsp Sesame oil 1/2 tsp Black pepper 1 1/2 tsp Salt 2 Tbsp Lemon juice 3 tsp Vegetable oil 1 tsp Red wine vinegar DIRECTIONS ------------------------------------------------------------ Wash and trim snwo peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving. *** Recipe Via Compu-Chef (tm) *** *********************************************************** ***** Chinese Pasta Salad with Creamy Ginger Dressing ***** *********************************************************** Categories: Pasta Salads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Precooked Shanghai noodles 1 ea Dash sesame oil for noodles 1/2 lb Snow peas 1/2 lb Shrimp, shelled deveined 2 Tbsp Coriander, chopped 2 Tbsp Scallions, minced 1 Tbsp Oil ------SHRIMP MARINADE------- 1 tsp Salt 1/4 tsp White Pepper 1/2 tsp Chinese cooking wine ----------DRESSING---------- 3 Tbsp Fresh ginger, grated 1 ea Small garlic clove, crushed 1 ea Egg yolk 1 tsp Egg white 2 tsp Lemon juice 2/3 cup Vegetable oil (not olive) 1 1/2 tsp Soy sauce 2 1/2 Tbsp Sesame oil 1 Tbsp Cream DIRECTIONS ------------------------------------------------------------ Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee. Garnish with scallions and coriander. Serve at room temperature. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Chinese Smokey Ribs ***** ******************************* Categories: Barbecue Chinese Pork Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 lb Pork Spareribs 1 x Chinese Dry Marinade DIRECTIONS ------------------------------------------------------------ Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Chinese-Style Spareribs ***** *********************************** Categories: Appetizers Main dish Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter or Margarine 1 ea Med. Clove Garlic * 1 ea Env. Soup Mix ** 16 oz (1 Can) Tomato Puree 1/2 cup Brown Sugar 1/4 cup Imported Soy Sauce *** 1/4 cup White Vinegar 1/4 cup Chili Sauce 5 lb Spareribs **** DIRECTIONS ------------------------------------------------------------ * Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- *** For best Taste use the Imported Soy sauce. Domestic can be used but **** Country style spareribs can be used, but baby back ribs are the best. ~--------------------------------------------------------------------- ----- Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Chocolate Brownies, Low cal ***** *************************************** Categories: Desserts Low-cal Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 oz Chocolate, semisweet 1/2 cup Hot water 4 ea Egg whites 1 tsp Vanilla 2/3 cup Sugar 2/3 cup Flour, all-purpose 1 tsp Baking powder 1 pn Salt 1 ea Icing sugar DIRECTIONS ------------------------------------------------------------ In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar. Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Chocolate Cherry Cheesecake ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 1/2 oz Chocolate Wafers, Fine Crush 1/2 cup Butter, Melted 12 oz Semi-sweet Chocolate Chips 1 1/2 cup Heavy cream 16 oz Cream Cheese, Softened 1/4 cup Sugar 4 ea Large Eggs 3/4 cup Cherry Flavored Liqueur 1 tsp Vanilla Extract 1 lb Cherry Pie Filling 1/2 cup Heavy Cream Whipped (Opt.) DIRECTIONS ------------------------------------------------------------ In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Chocolate Cherry Cheesecake ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 1/2 oz Chocolate Wafers, Fine Crush 1/2 cup Butter, Melted 12 oz Semi-sweet Chocolate Chips 1 1/2 cup Heavy cream 16 oz Cream Cheese, Softened 1/4 cup Sugar 4 ea Large Eggs 3/4 cup Cherry Flavored Liqueur 1 tsp Vanilla Extract 1 lb Cherry Pie Filling 1/2 cup Heavy Cream Whipped (Opt.) DIRECTIONS ------------------------------------------------------------ In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Chocolate Chip Cheesecake Supreme ***** ********************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 3/4 cup Sugar 1/4 cup Unbleached All-Purpose Flour 3 ea Large Eggs 1/2 cup Sour Cream 1 tsp Vanilla 1 cup Mini Semi-sweet Chips DIRECTIONS ------------------------------------------------------------ Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Chocolate Chip Cheesecake Supreme ***** ********************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 3/4 cup Sugar 1/4 cup Unbleached All-Purpose Flour 3 ea Large Eggs 1/2 cup Sour Cream 1 tsp Vanilla 1 cup Mini Semi-sweet Chips DIRECTIONS ------------------------------------------------------------ Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Chocolate Chip Cookies ***** ********************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 72 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Marg; softened 3/4 cup Shortening 1 1/2 cup Brown sugar, lt; packed 3/4 cup Sugar 3 ea Eggs 3 Tbsp Corn syrup, lt 3 Tbsp Water 3 tsp Vanilla 3 3/4 cup Flour; unsifted 1 1/2 tsp Baking soda 3/4 tsp Salt 3 cup Chocolate chips; semi-sweet DIRECTIONS ------------------------------------------------------------ Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at 350 deg. for 15 min. Allow to cool on cookie sheet for 1 min. then remove to cooling racks until completely cooled. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Chocolate Hazelnut Tart ***** *********************************** Categories: Tarts Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp cocoa powder 1/4 cup sugar 4 Tbsp butter 1 LG egg 4 oz Bittersweet or semisweet cho 4 Tbsp butter 1 cup dark corn syrup 1/2 cup sugar 3 ea Eggs 2 Tbsp dark rum (optional) DIRECTIONS ------------------------------------------------------------ 1 x Chocolate Dough 1 c Unbleached all-purpose fl ea Pinch salt 1/4 t baking soda ** Chocolate-Hazelnut Filling 2 c whole Hazelnuts The already buttery flavor of the hazelnuts pairs them naturally with the chocolate filling. Walnuts or pecans make good variations. Mixing the Dough. Sift the dry ingredients together three times. Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Shape into a disk, wrap, and refrigerate. Cooking the Chocolate-Hazelnut Filling. Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes. Rub the hazelnuts in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or with a food processor. Combine the chocolate with the butter in a small bowl. Bring a small pan of water to a simmer and turn off the heat. Place the bowl of chocolate and butter over the hot water and stir to melt. Combine the corn syrup and sugar in a small saucepan. Bring to a full rolling boil over medium heat. Remove from heat and stir in the chocolate mixture. Beat the eggs and salt with the optional rum. Beat in the chocolate mixture, taking care not to overbeat. Assembling. Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8 inch thick. Line a 10-inch tart pan with the dough, trimming away the excess. Stir the chipped hazelnuts into the filling and pour the filling into the pan. Baking. Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes. Holding. Store the tart at room temperature up to 2 days. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Chocolate Leaf Pie ***** ****************************** Categories: Desserts Pies Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 tsp salt 3/4 cup cold vegetable shortening 6 Tbsp ice water 4 oz chocolate 3/4 cup heavy cream 1/4 ea vanilla bean 1 Tbsp sugar DIRECTIONS ------------------------------------------------------------ 1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut in shortening until the mixture resembles coarse meal with some pieces of shortening the size of corn kernels still visible. Sprinkle 5 tablespoons of the ice water over the mixture, tossing to moisten evenly. Gather the dough into a ball adding up to 1 tablespoon more ice water if the dough is to dry. Divide the dough in half and pat each piece into a 6 inch disk. Wrap separately in plastic warp and refrigerate for at least 30 minutes. When dough is cold, roll out one piece on floured surface and fit into pie plate. With other piece of dough roll out and cut leaf patterns making light vein like designs. Fit onto pie plate and freeze. Pre bake at 350 degrees until golden. CHOCOLATE FILLING Simmer heavy cream with scraped vanilla bean, add melted chocolate and *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Chocolate marshmallow bars ***** ************************************** Categories: Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 oz Unsweetened chocolate 1/2 cup Butter 1 cup Sugar 2 ea Eggs 1/2 cup Flour 1 tsp Vanilla 1 cup Chopped pecans 16 ea Large marshmallows DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. 2. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. 3. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. 4. Cool slightly and cut into bars. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Chocolate Mint Meringue Cheesecake ***** ********************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 3 Tbsp Margarine, Melted 2 Tbsp Sugar 24 oz Cream Cheese, Softened 2/3 cup Sugar 3 ea Large Eggs 1 cup Mint Chocolate Chips, Melted 1 tsp Vanilla 3 ea Large Egg Whites 7 oz Marshmallow Creme (1 Jr) DIRECTIONS ------------------------------------------------------------ Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Chocolate Mint Sticks ***** ********************************* Categories: Desserts Cookies Calories per serving: Number of Servings: 40 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------COOKIE----------- 2 ea Eggs 1/2 cup Melted butter 1 cup Sugar 2 oz Unsweetened chocolate melted 1/2 tsp Peppermint extract 1/2 cup Flour 1/2 cup Ground almonds -----PEPPERMINT FILLING----- 2 Tbsp Butter 1 Tbsp Heavy cream 1 cup Confectioners sugar (sifted) 1 tsp Peppermint extract ----------FROSTING---------- 1 oz Semi-sweet chocolate 1 Tbsp Butter DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. 2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. 3. Prepare frosting. Melt chocolate and butter together in small pan over low heat. 4. When filling is completely firm, spread frosting mixture on top. 5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Chocolate Munchies ***** ****************************** Categories: Desserts Cookies Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Semi-sweet chocolate chips 8 ea Marshmallows 1 Tbsp Water 3/4 cup Sifted flour 1/2 cup Sugar 3/4 tsp Salt 1/2 tsp Baking sodaa 1/2 cup Softened butter 1/3 cup Packed brown sugar 1 ea Egg 2 tsp Almond extract 1/2 tsp Vanilla 1 1/4 cup Quick cooking oats 1 cup Chopped pecans DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. 2. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. shake off excess Bits 'o Brickle.from: _Cookiemania_ from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Chocolate Orange Supreme Cheesecake ***** *********************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 1/4 tsp Cinnamon 3 Tbsp Margarine, Melted 32 oz Cream Cheese, Softened 3/4 cup Sugar 4 ea Large Eggs 1/2 cup Sour Cream 1 tsp Vanilla 1/2 cup Semi-sweet Choc. ChipsMelted 2 Tbsp Orange Flavord Liqueur 1/2 tsp Grated Orange Peel DIRECTIONS ------------------------------------------------------------ Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Chocolate Pots De Creme ***** *********************************** Categories: Chocolate Desserts Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Light Cream 2 oz German Cooking Chocolate * 1 1/2 tsp Sugar 1 x Dash Salt 2 ea Large Beaten Egg Yolks 1/4 tsp Vanilla 1 x Whipped Cream (Opt.) DIRECTIONS ------------------------------------------------------------ * German cooking chocolate should be coarsely chopped. ~--------------------------------------------------------------------- ---- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: ~---- SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Chocolate Pretzels ***** ****************************** Categories: German Snacks Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter Or Margarine 1/4 cup Sugar 1 ea Egg; Large, Beaten 1 tsp Vanilla Extract 1/4 cup Milk 1/4 cup Cocoa 2 cup Flour; Unbleached, Unsifted -------COCOA FROSTING------- 2 Tbsp Cocoa 1 1/4 cup Confectioners' Sugar 2 Tbsp Butter Or Margarine; Melted 1/2 tsp Vanilla Extract DIRECTIONS ------------------------------------------------------------ Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Make 2 dozen. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Chocolate Raspberry Cheesecake ***** ****************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Creme-filled Cookie Crumbs * 2 Tbsp Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 cup Sugar 3 ea Large Eggs 1 cup Sour Cream 1 tsp Vanilla 6 oz Semi-sweet Chocolate Chips** 1/3 cup Strained Raspberry Preserves 6 oz Semi-sweet Chocolate Chips 1/4 cup Whipping Cream DIRECTIONS ------------------------------------------------------------ * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . ---------------------------------------------------------------------- ----- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Chocolate Sauerkraut Cake ***** ************************************* Categories: Chocolate Vegetables Cakes Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/4 cup Flour; Unbleached, Sifted 1/2 cup Cocoa; Baking 1 tsp Baking Powder 1 tsp Baking Soda 1/4 tsp Salt 2/3 cup Butter Or Regular Margarine 1 1/2 cup Sugar 3 ea Eggs; Large 1 tsp Vanilla 1 cup ; Water 2/3 cup Sauerkaraut; * -CREAMY CHOCOLATE FROSTING-- G- ----------------------- 1 oz Semisweet Chocolate 3 oz Cream Cheese; Softened 1 Tbsp Milk 1 cup Confectioners' Sugar 1/8 tsp Salt 1/2 tsp Vanilla extract DIRECTIONS ------------------------------------------------------------ * Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy. NOTE: This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks. I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Chocolate Turtle Cheesecake ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Vanilla Wafer Crumbs 6 Tbsp Margarine, Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 cup Chopped Pecans, Toasted 16 oz Cream Cheese, Softened 1/2 cup Sugar 1 tsp Vanilla 2 ea Large Eggs 1/2 cup Semi-sweet Chocolate Chips * DIRECTIONS ------------------------------------------------------------ * Chocolate chips should be melted. ~--------------------------------------------------------------------- ----- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Chocolate Velvet Cheesecake ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Vanilla Wafer Crumbs 1/2 cup Chopped Pecans 3 Tbsp Granulated Sugar 1/4 cup Margarine, Melted 16 oz Cream Cheese, Softened 1/2 cup Brown Sugar, Packed 2 ea Large Eggs 6 oz Semi-sweet Chips, Melted 3 Tbsp Almond Flavored Liqueur 2 cup Sour Cream 2 Tbsp Granulated Sugar DIRECTIONS ------------------------------------------------------------ Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Chocolate Vinegar Cake ***** ********************************** Categories: Chocolate Cakes Desserts Calories per serving: Number of Servings: 9 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Flour; Unbleached, Sifted 1 cup Sugar 3 Tbsp Cocoa; Baking 1 tsp Baking Soda 1/2 tsp Salt 1 tsp Vanilla Extract 1 Tbsp Vinegar 5 Tbsp Butter Or Regular Margarine 1 cup ;Water --MOCHA CHOCOLATE FROSTING-- G- ------------------------ 1 3/4 cup Confectioners' Sugar 3 Tbsp Cocoa; Baking 3 Tbsp Butter Or Regular Margarine 3 Tbsp Coffee; Brewed, Hot 1/2 tsp Vanilla Extract DIRECTIONS ------------------------------------------------------------ Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Chow Mein Casserole ***** ******************************* Categories: Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Hamburger 3/4 cup Celery; chopped 3/4 cup Onion; chopped 1 1/4 cup Boiling water 1/2 cup Uncooked rice 1/2 tsp Salt 1 ea Can chicken and rice soup 4 oz Mushrooms 1 Tbsp Brown sugar 2 tsp Soy sauce 1 tsp Butter or margarine 1 1/2 cup Chow mein noodles DIRECTIONS ------------------------------------------------------------ Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Chunky Garden Gazpacho ***** ********************************** Categories: Soups Vegetables Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 15 oz Can Tomato Sauce (1 1/2 cup) 2 Tbsp Olive oil 2 Tbsp Red Wine Vinegar 1 Tbsp Honey 1 x Med Tomato,cut in 1/2" cubes 1 x Med Green Pepper, chopped 1 x Sm Sweet Red Pepper, chopped 1 x Stalk celery, chopped 1 x Clove Garlic, finely minced 1/2 x Cucumber, seeded & chopped 1 x Scallion, chopped 1/2 tsp Hot pepper sauce 1/2 tsp Black Pepper DIRECTIONS ------------------------------------------------------------ GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Chutney Chicken ***** *************************** Categories: Chicken Poultry Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Water 1/4 cup Dried Apple 14 oz (4) Chicken Drumsticks 1/4 cup Water 8 oz Tomato Sauce/Chopped Onions 1/4 cup Raisins 1/2 tsp Cornstarch 1/2 tsp Finely Shreeded Orange Peel 1 x Dash Ground Cloves 1 x Dash Bottled HotPepper Sauce 1 x Hot Cooked Rice (Opt.) DIRECTIONS ------------------------------------------------------------ In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power for 1 to 2 minutes or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 1/4 cup water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5 to 6 minutes or till the chicken is tender, rotationg the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a serving platter. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 4-cup measure combine tomato sauce with chopped onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every minute. Spoon over chicken drumsticks. Serve with hot rice, if desired. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Cider Snap ***** ********************** Categories: Beverages Fruits Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Apple Cider Or Juice 4 tsp Red Cinnamon Candies 4 ea Thin Apple Slices (Opt.) DIRECTIONS ------------------------------------------------------------ In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Citrus Chiffon Pie ***** ****************************** Categories: Desserts Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Envelope unflavored gelatin 1/2 cup Sugar 1 x Dash salt 4 ea Egg yolks 1/2 cup Lemon juice 1/2 cup Orange juice 1/4 cup Water 1/2 tsp Lemon peel - grated 1/2 tsp Orange peel - grated 4 ea Egg whites 1/3 cup Sugar 1 ea 9-in baked pastry shell DIRECTIONS ------------------------------------------------------------ Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Citrus Dumplings ***** **************************** Categories: Citrus Breads Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 tsp Finely Shredded Orange Peel 1/2 cup Orange Juice 2 tsp Cornstarch 1/4 tsp Ground Cinnamon 11 oz Mandarin Orange Sect., Drain 1/2 cup Bisquick 2 Tbsp Sugar 2 Tbsp Milk 1 tsp Sugar 1 x Dash Ground Cinnamon DIRECTIONS ------------------------------------------------------------ In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Citrus-Buttered Lobster Tails ***** ***************************************** Categories: Seafood Lobster Citrus Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 oz (2) Frozen Lobster Tails 1/2 cup Water 1/4 cup Butter Or Margaine 1 Tbsp Lemon Juice 1/2 tsp Finely Shredded Orange Peel 1/8 tsp Salt 1 x Dash Ground Ginger 1 x Dash Paprika DIRECTIONS ------------------------------------------------------------ Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Cock-A-Leekie (Chicken and Leek Soup) ***** ************************************************* Categories: Appetizers Soups Calories per serving: Number of Servings: 7 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 lb Frying chicken cut up 4 cup Water 1 ea Medium carrot, sliced 1 ea Medium stalk celery, sliced 1/2 cup Barley 2 tsp Chicken bouillon 2 tsp Salt 1/4 tsp Pepper 1 ea Bay leaf 1 1/2 cup Sliced leeks, with topps DIRECTIONS ------------------------------------------------------------ Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Cocoa-Nut Meringue Cheesecake ***** ***************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 7 oz (1 pk) Flaked Coconut * 1/4 cup Chopped pecans 3 Tbsp Margarine, Melted 16 oz Cream Cheese, Softened 1/3 cup Sugar 3 Tbsp Cocoa 2 Tbsp Water 1 tsp Vanilla 3 ea Large Eggs, Separated 1 x Dash salt 7 oz (1 jr) Marshmallow Creme 1/2 cup Chopped Pecans DIRECTIONS ------------------------------------------------------------ * Coconut should be flaked and toasted. ---------------------------------------------------------------------- ----- Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Coconut Choco Cheesecake ***** ************************************ Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Grham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 2 oz Unsweetened Baking Chocolate 2 Tbsp Margarine 16 oz Cream Cheese, Softened 1 1/4 cup Sugar 1/4 tsp Salt 5 ea Large Eggs 1 1/3 cup Flaked Coconut (3.5 oz Can) 1 cup Sour Cream 2 Tbsp Sugar 2 Tbsp Brandy DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Coconut Choco Cheesecake ***** ************************************ Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Grham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 2 oz Unsweetened Baking Chocolate 2 Tbsp Margarine 16 oz Cream Cheese, Softened 1 1/4 cup Sugar 1/4 tsp Salt 5 ea Large Eggs 1 1/3 cup Flaked Coconut (3.5 oz Can) 1 cup Sour Cream 2 Tbsp Sugar 2 Tbsp Brandy DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Coffee, Expresso or Cappuccino ***** ****************************************** Categories: Beverages Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Coffee 1 ea Water DIRECTIONS ------------------------------------------------------------ Fill machine with cold water up to water level for desired number of cups. Do not cover safety valve hole with water. Fill brew basket to rim with coffee. For 9 cups, remove the reducer from the brew basket and fill entire basket. For 3 or 6 cups, use the reducer as follows: long stem facing down for 3 cups; short stem facing down for 6 cups. Clean off excess grounds from brew basket rim and o-ring. Close and tighten down knob as far as possible. Close steam valve. Place machine on high heat and put a carafe under valve to catch coffee. Coffee will begin to drip out slowly after 3-10 minutes, and appear very dark. As brewing process continues, stream will become strong and steady, and coffee will lighten. When coffee stops and becomes noisy, close coffee valve and remove carafe. If you are making cappuccino, close valve and let steam build up. Put cream or milk in cup and open steam valve to froth. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Cold Clam Dip ***** ************************* Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 oz Clams 6 oz Philadelphia Cream Cheese 1 tsp Lemon Juice 1/2 tsp Salt 1/8 tsp Pepper 1 tsp Worcestershire sauce 1 ea Garlic clove (pressed) 1 x Tabassco sauce DIRECTIONS ------------------------------------------------------------ Blen all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Cold Fruited Chicken ***** ******************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Dried Apricot halves, 1/4ed 1/4 cup Chopped red onion 2 Tbsp Dry White Wine 2 Tbsp Unsweetened Orange juice 1 1/2 tsp Red wine Vinegar 2 cup Chicken Breast (chop, cooked 1/2 cup Orange segments(coarse chopp 1/2 cup Seedless Red or Green Grapes 1/4 cup Sliced Almonds, toasted 1/4 cup Chopped fresh Parsley 1/4 tsp Pepper 1/8 tsp Salt 1 ds Red pepper 4 x Leaves Red Leaf Lettuce DIRECTIONS ------------------------------------------------------------ Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool. Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce lined platter to serve. PER SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g fiber, 59 g cholesterol, 132 mg sodium, 616 mg potassium. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cold Potato Salad ***** ***************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Potatoes; Large * 1 x ;Boiling Water 1/2 tsp Salt 1 ea Onion; Medium, Minced 3 Tbsp Vinegar 1/2 tsp Mustard; Prepared 1 tsp Sugar 2 tsp Dillseed DIRECTIONS ------------------------------------------------------------ * Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Comforting Barbecue Sauce ***** ************************************* Categories: Cajun Sauces Calories per serving: Number of Servings: 25 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Onions, chopped 1 cup Celery, chopped 1 cup Bell pepper, chopped 1 cup Fresh parsley, chopped 1 cup Peanut cooking oil 2 Tbsp Garlic, chopped 3 cup Steak sauce 1/2 cup Louisiana hot sauce 3 cup Ketchup 3 tsp Salt 1 cup Southern Comfort Liquor DIRECTIONS ------------------------------------------------------------ In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Cookies And Cream Cheesecake ***** **************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Cream-filled Cookies * 6 Tbsp Margarine, Softened 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 8 oz Cream Cheese Softened 1/2 cup Sugar 3/4 cup Milk 1 cup Whipping Cream, Whipped 1 1/4 cup Creme-filled Cookies ** DIRECTIONS ------------------------------------------------------------ * The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. ---------------------------------------------------------------------- ----- Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. *** Recipe Via Compu-Chef (tm) *** ********************** ***** COQ AU VIN ***** ********************** Categories: Poultry Main dish Low-cal Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Boneless chicken breast, hav 4 tsp Low fat margarine 1/8 tsp Garlic powder 1/8 tsp Dried leaf thyme 1/8 tsp Lemon pepper 1/2 tsp Minced chives 1 Tbsp Chopped fresh parsley 1 Tbsp All purpose flour 4 oz Mushrooms, sliced 4 oz Pearl onions 1/4 cup White wine DIRECTIONS ------------------------------------------------------------ Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Corn And Walnut Dip ***** ******************************* Categories: Appetizers Dips Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 oz Cream Cheese; Softened, 2 pk 1/4 cup Vegetable Oil 1/4 cup Lime Juice 1 Tbsp Red Chiles; Ground 1 Tbsp Cumin; Ground 1/2 tsp Salt 1 x Pepper; Dash Of 8 3/4 oz Corn; Whole Kernel, Drained 1 cup Walnuts; Chopped 1/4 cup Onion; Chopped, 1 small DIRECTIONS ------------------------------------------------------------ Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip. *** Recipe Via Compu-Chef (tm) *** ******************** ***** Corn Dog ***** ******************** Categories: Meats Sandwiches Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 Cup Yellow Corn Meal 6 Frankfurters 1/2 Cup Flour 1 Tbsp Sugar 1 tsp Dry Mustard 1 tsp Baking Powder 1/2 tsp Salt 1/2 Cup Milk 1 Egg, Lightly Beaten 1 Tbsp Melted Shortening 6 Skewers or Sticks DIRECTIONS ------------------------------------------------------------ Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Corn Meal Muffins ***** ***************************** Categories: Muffins Breads Breakfast Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Unbleached All-purpose Flour 4 tsp Baking Powder 2 Tbsp Granuleated Sugar 1 tsp Salt 1 cup Yellow Cornmeal 2 ea Large Eggs 1/4 cup Vegetable Oil DIRECTIONS ------------------------------------------------------------ Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Corn Muffins ***** ************************ Categories: Muffins Breads Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Unbleached Flour 1/3 cup Yellow Cornmeal 2 Tbsp Sugar 1 1/2 tsp Baking Powder 1/4 tsp Salt 1 ea Large Beaten Egg 1/4 cup Milk 4 tsp Cooking Oil 1 x Yellow Corn Meal DIRECTIONS ------------------------------------------------------------ In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Stir together beaten egg, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line four 6-oz custard cups with paper baking cups. Fill 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till done, rearranging twice. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.) *** Recipe Via Compu-Chef (tm) *** *********************** ***** CORN RELISH ***** *********************** Categories: Relishes Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Corn, frozen 1/4 cup Minced red onion 1 ea Small red bell pepper, mince 3 Tbsp Honey 3 Tbsp Cider vinegar 1/2 tsp Dry mustard 1/4 tsp Dill seed (optional) 1 ea Salt and pepper DIRECTIONS ------------------------------------------------------------ Combine all the ingredients in a mixing bowl and stir until thoroughly mixed. Pack into one or two glass jars with lids. Make up to two days ahead of time, or at least two hours before serving. Makes two cups. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Corn Roasted with Herb Butter ***** ***************************************** Categories: Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Butter softened 1 1/2 Tbsp Minced parsley 1 1/2 Tbsp Lemon juice 2 1/2 Tbsp Minced green onion 1/4 tsp Freshly grated nutmeg 1/2 tsp Salt and pepper 1 x Dash of Tabasco 1 x Dash of Worcestershire sauce DIRECTIONS ------------------------------------------------------------ Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Country Beef Loaf ***** ***************************** Categories: Ground beef Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Butter or margarine 1/2 lb Mushrooms, trimmed & sliced 1 x Onion, diced (1 cup) 1 cup Thinly sliced celery 1 cup Shredded pared carrots 2 Tbsp Water 2 lb Ground beef 1/2 cup Sifted all-purpose flour 2 tsp Salt 1 tsp Seasoned Salt 1 tsp Fines herbes 2 Tbsp Soy sauce DIRECTIONS ------------------------------------------------------------ Combine butter or margarine, mushrooms, onion, celery, carrots, and water in a medium-size frying pan. Heat to boiling, cover and cook 10 minutes or until vegetables are crispy tender. Combine ground beef, flour, salt, seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a large bowl. Mix lightly, until well-blended. Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan. Bake in moderate over (350 degrees) for 1 hour, or until crusty-brown. Sprinkle with chopped parsley before serving, if you wish. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Country Bran Muffins ***** ******************************** Categories: Muffins Breakfast Brunch Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup 40% Bran Flakes Cereal 1 cup Boiling Water 2 1/2 cup Unbleached Flour, Sifted 2 1/2 tsp Baking Soda 1/2 tsp Salt 1/2 cup Shortening 1 1/2 cup Sugar 2 ea Large Eggs 2 cup All-Bran Cereal 2 cup Butter/Sour Milk DIRECTIONS ------------------------------------------------------------ Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Country Captain Chicken ***** *********************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Butter 1 ea Small onion, finely chopped 1/2 ea Sweet pepper, finely chopped 2 ea Garlic cloves finely chopped 2 Tbsp Vegetable oil 1/2 cup All purpose flour 1 1/2 tsp Salt 1 tsp Pepper 3 lb Chicken serving size pieces 1 cup Plum tomatoes 2 cup Chicken stock 2 Tbsp Curry powder 1/4 cup Dried shredded coconut 1/4 cup Sultana Raisins 1 x Salt and pepper to taste 1 ea Slived almonds to garnish 1 ea Chopped parsley to garnish DIRECTIONS ------------------------------------------------------------ Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Country Cork Irish Stew ***** *********************************** Categories: Main dish Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea Samll lamb chops, thawed 1 ea Salt and pepper 1 Tbsp Vegetable oil 1 x Parsley, bay leaves 1 x Peppercorns, thyme, rosemary 1 lb Potatoes, 3 to 4 medium 2 cup Finely shredded cabbage 1 ea Medium onion, chopped 1 ea Large leek white thin sliced 12 ea Small white onions 1 1/2 cup Celery stalks, diced 1 1/2 cup Peas 1 x Chopped fresh parsley DIRECTIONS ------------------------------------------------------------ Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Cowboy Caviar ***** ************************* Categories: Appetizers Dips Vegetables Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 15 oz Black Beans; Rinse & Drain * 4 oz Ripe Olives;Chop & Drained * 1/4 cup Onion; Finely Chopped, 1 Sm. 1 ea Clove Garlic; Finely Chopped 2 Tbsp Vegetable Oil 2 Tbsp Lime Juice 1/4 tsp Salt 1/4 tsp Red Pepper; Crushed 1/4 tsp Cumin; Ground 1/8 tsp Pepper 8 oz Cream Cheese; Softened, 1 pk 2 ea Eggs; Large Hard Cooked, ** 1 ea Green Onion w/Top; Sliced DIRECTIONS ------------------------------------------------------------ * 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped. ---------------------------------------------------------------------- ---- Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Cowboy's Brisket ***** **************************** Categories: Garlic Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb First Cut Brisket Of Beef 3 ea Cloves Garlic, Slivered 3 ea Cloves Gralic, Crushed 4 ea Large Onions, Thinly Sliced 1 cup Apple Cider Vinegar 1 1/2 Tbsp Bacon Fat 1 cup Strong Black Coffee 1 x Salt & Pepper, To Taste 1/2 cup Water DIRECTIONS ------------------------------------------------------------ With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times. When ready to cook, prehaeat the oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion nd vinegar. Dry with paper towels. Brown the meat well on all sides. Remove brisket to a platter. In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Season with salt and freshly ground pepper to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in oven for 1/2 hour. Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender. Slice the brisket thinly against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once or refrigerate for later use. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Crab And Avocado Cocktail ***** ************************************* Categories: Seafood Appetizers Mexican Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Crab Meat; Cooked 2 ea Avocados; Peeled & Chopped 2 ea Jalapeno Chiles; * 1/4 cup Tomato; Chopped, 1 small 1/4 cup Lime Juice 2 Tbsp Olive Or Vegetable Oil 2 Tbsp Onion; Chopped 2 Tbsp Cilantro; Fresh, Snipped 1 ea Clove Garlic; Finely Chopped 3/4 tsp Salt 1 x Pepper; Dash Of 1 1/2 cup Lettuce; Finely Chopped 1 x Lemon Or Lime Wedges DIRECTIONS ------------------------------------------------------------ * Jalapeno Chiles should be seeded and finely chopped. ---------------------------------------------------------------------- ---- Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Crab Burgers ***** ************************ Categories: Cheese Eggs Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Eggs; Lg, Hard Cooked 1 cup Crab Meat 1 cup Cheddar; Md, Grated 1 ea Green Onion; Md, Diced 1/2 cup Mayonnaise 1 x Catsup Or BBQ Sauce;To Taste 1 ds Celery Salt 1 ds Onion Salt 1 ds Garlic Powder 2 tsp Sweet Pickle Juice DIRECTIONS ------------------------------------------------------------ Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Crab Meat Alma ***** ************************** Categories: Cajun Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Stick butter or margarine 1 ea Sm bunch chopped green onion 1/2 cup Parsley, finely chopped 1/2 cup Celery, finely chopped 1 cup (small) mushrooms, drained 3 Tbsp Flour 2 cup Light cream 2 cup Swiss cheese, grated 1/2 cup Sherry or vermouth, dry 1 x Cayenne pepper 1 x Salt, to taste 1 lb White crab meat (or shrimp) DIRECTIONS ------------------------------------------------------------ Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or in patty shells "Alma is a good cook and also a fine, good friend, who has a terrific sense of humor, I garontee!" From Justin Wilsons Outdoor Cooking With Inside Help *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Crab-Melt Canapes ***** ***************************** Categories: Appetizers Calories per serving: 50 Number of Servings: 0 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 6 Marks: INGREDIENTS ------------------------------------------------------------ 1/2 12-Oz Package Salad-Style Imitation Crabmeat (about 1 cup) 1/4 Lb Jarlsberg or Swiss Cheese (Shredded 1 Cup) 1/4 Cup Mayonnaise Or Whipped Salad Dressing 1/4 tsp Dry Mustard 30 Melba Toast Rounds 1/2 Cup Sliced Pitted Ripe Olives Rosemary Or Wattercress Sprigs For Garnish DIRECTIONS ------------------------------------------------------------ ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3 minutes or until cheese melts. Top each canape with a slice of ripe olive. Arrange canapes and garnish on platter; serve immediately Makes 2 1/2 dozen canapes. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Crab-Topped Shrimp ***** ****************************** Categories: Crab Shrimp Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 12 ea Large Shrimp * 2 Tbsp Sliced Green Onion 1 Tbsp Butter Or Margarine 1 tsp Lemon Juice 1 x Dash Bottled HotPepper Sauce 5 1/2 oz Canned Crab Meat ** 2 Tbsp Fine Dry Bread Crumbs 1 x Lemon Wedges DIRECTIONS ------------------------------------------------------------ * Shrimp may either be fresh or frozen. ** Crab meat should be drained, flaked, and cartilage removed. ~--------------------------------------------------------------------- ---- Thaw large shrimp, if fozen. To shell fresh or thawed shrimp, open each shell lengthwise down the body. Hold the shrimp in one hand and carefully peel back the shell starting with the head end. Gently pull on the tail portion of the shell to remove the entire shell. Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp. Set aside. In a small nonmetal bowl, micro-cook sliced green onion and the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with the flaked crab meat and fine dry bread crumbs. Spread shrimp open. Place, cut side up, in two 10-ounce oval casseroles. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once. Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 2 1/2 minutes or till shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once. Serve with lemon wedges. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Crabby Mushrooms ***** **************************** Categories: Cajun Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Crab meat 1 Tbsp Bread crumbs 1 Tbsp Onions, minced 1 Tbsp Parmesan cheese, grated 1 tsp Salt 2 Tbsp Parsley, minced 12 ea Mushroom stems, chopped fine 12 ea Mushroom caps 1 ea Egg, beaten 1 x Louisiana hot sauce, to tast DIRECTIONS ------------------------------------------------------------ In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cranberry Muffins ***** ***************************** Categories: Muffins Breads Breakfast Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/4 cup Unbleached Flour, Sifted 1/4 cup Sugar 3/4 tsp Baking Soda 1/4 tsp Salt 1 ea Large Egg, Slightly Beaten 3/4 cup Butter/Sour Milk 1/4 cup Vegetable Oil 1 cup Chopped Raw Cranberries 1/2 cup Sugar DIRECTIONS ------------------------------------------------------------ Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Crawfish and Egg Salad ***** ********************************** Categories: Cajun Salads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Eggs, hard boiled 1 Tbsp Durkee's famous sauce 1 lb Chopped crawfish or shrimp 2 Tbsp Mayonnaise 1 x Salt, if needed 2 Tbsp Dill pickles, finely chopped 1 tsp Red cayenne pepper 1 tsp Poupon mustard DIRECTIONS ------------------------------------------------------------ To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ************************** ***** Crawfish Chili ***** ************************** Categories: Cajun Main dish Beef Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Lean ground beef 2 lb Crawfish tails 1 tsp Garlic, chopped fine 2 tsp Salt 1 Tbsp Soy sauce 1 tsp Cayenne pepper 1 tsp Dried mint 1 Tbsp Dried parsley 3 Tbsp Chili powder 1 cup (8 oz) tomato sauce 1 cup Dry white wine 1 x Water 1 tsp Lemon or lime juice 1 cup Chopped onions 1 x Bacon drippings DIRECTIONS ------------------------------------------------------------ Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Crawfish Or Shrimp Cocktail ***** *************************************** Categories: Cajun Appetizers Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Heinz chili sauce 1/2 cup Catsup 1/2 cup Horseradish 1 Tbsp Lea & Perrins Worcestershire 1/2 tsp Salt 1 Tbsp Lemon or lime juice 1/2 cup Parsley, chopped fine 1 x Louisiana hot sauce 1 x Boiled crawfish or shrimp DIRECTIONS ------------------------------------------------------------ Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook" *** Recipe Via Compu-Chef (tm) *** ************************ ***** Crawfish Pie ***** ************************ Categories: Main Dish Calories per serving: 290 Number of Servings: 6 Fat grams per serving: 35 Approx. Cook Time: 1:00 Cholesterol per serving: 18 Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Onion - Diced 1 lb Crawfish Tails - Coarsely Chopped 1/4 cup Green Onion - Minced 1/4 cup Parsley - Minced 2 ea Garlic - Cloves 1 Tbsp Salt 1/2 ea Bell Pepper - Diced 1/2 cup Bread Crumbs - Seasoned 2 ea Celery Stalks - Diced 1/2 tsp Red Pepper 1/2 cup Butter 1 ea Egg 1/2 tsp Pepper 1/4 cup Tomato Sauce 1 cup Milk 1 10" Pie Plate (Double Crust) DIRECTIONS ------------------------------------------------------------ Saute onions, garlic, bell pepper and celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg and milk then mix well. Bake 35 to 40 minutes in 350 degree oven. If you don't care for the delicious mud bugs you may substitute shrimp. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Cream Cheese Chocolate Cake ***** *************************************** Categories: Chocolate Cheese/eggs Cakes Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Cake Flour; Sifted 1 1/2 tsp Baking Soda 1 tsp Salt 6 oz Cream Cheese 1/2 cup Vegetable Shortening 2 tsp Vanilla Extract 6 cup Confectioners' Sugar; Sifted 1/4 cup ;Hot Water 4 oz Baking Chocolate 1/4 cup Vegetable Shortening 3 ea Eggs; Large 3/4 cup Milk 1 Tbsp Milk DIRECTIONS ------------------------------------------------------------ Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Cream Cheese Frosting ***** ********************************* Categories: Desserts Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 lb Margarine or Butter 8 oz Cream cheese 1 lb Powdered sugar DIRECTIONS ------------------------------------------------------------ Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread! *** Recipe Via Compu-Chef (tm) *** *************************************************** ***** CREAMY CHICKEN CASSEROLE lo cal, lo fat ***** *************************************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp All purpose flour 1 Tbsp Non-fat powdered milk 1 1/4 cup Skim milk 1/4 tsp Salt 1 ea Pepper to taste 1/2 tsp Dried leaf marjoram 1/2 tsp Dried leaf thyme 1/2 cup Celery, thinly sliced 1/2 cup Sliced mushrooms 1 cup Chicken broth 1 Tbsp Chicken broth 3 cup Cooked rice 2 1/2 cup Cubed cooked chicken 1 Tbsp Chopped fresh parsley 1/4 cup Slivered almonds (optional) DIRECTIONS ------------------------------------------------------------ Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Creamy Chicken Popovers ***** *********************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Water 18 oz Skinned Chicken Breast halve 1 x Lge Carrot, scraped, sliced 1 x Sm Onion, sliced 1 x Sm Onion, chopped 1 1/4 cup Flour, divided 1/4 tsp Dried Tarragon 1 3/4 cup Skim Milk, divided 1/2 cup Plain low-fat Yogurt 1/4 cup Dry white Wine (or Chablis) 1/2 cup Frzn English Peas, thawed 2 Tbsp Chopped Pimento 1/4 tsp Salt 2 x Eggs DIRECTIONS ------------------------------------------------------------ Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside. Strain broth, saving 3/4 cup. Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot. Add chopped onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 c chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm. Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4" apart on a baking sheet. Bake at 400 deg F for 45-50 minutes or till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve immediately. PER SERVING: 276 calories, 25.4 g protein, 3.9 g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium, 162 mg calcium. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Creamy Chilled Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 1/4 cup Sugar 1/4 cup Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 8 oz Cream Cheese, Softened 1/2 cup Sugar 3/4 cup Milk 1/4 cup Lemon Juice 1 cup Shipping Cream, Whipped 1 x Strawberry Halves DIRECTIONS ------------------------------------------------------------ Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Creamy Mushroom Soup ***** ******************************** Categories: Mushrooms Soups Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Chopped Onion 2 Tbsp Snipped Parsley 1 Tbsp Butter Or Margarine 1 1/2 cup Fresh Sliced Mushrooms 1 1/2 tsp Cornstarch 1 tsp Instant Beef Bouillon 1/2 tsp Worcestershire Sauce 1/8 tsp Dry Mustard 1 x Dash Freshly Ground Pepper 2/3 cup Water 1/2 cup Dairy Sour Cream 1 x Snipped Parsley (Opt.) DIRECTIONS ------------------------------------------------------------ In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: ~---- After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry, and return the blender container to it's base. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** CRISPY BAKED FISH & HERBS ***** ************************************* Categories: Seafood Main dish Low-cal Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Fillets white fish, 1 lb 1 ea Egg white 1 Tbsp Water 1/2 cup Cornflake crumbs 1/8 tsp Lemon pepper 2 tsp Chopped fresh parsley 1 tsp Low fat margarine, melted DIRECTIONS ------------------------------------------------------------ Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal: 135; Fat: 2 g. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Crispy Chicken Drumsticks ***** ************************************* Categories: Low-cal Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 x Chicken Drumsticks,skinned * 1 1/2 cup Dry whole wheat Breadcrumbs 1/4 cup Grated Parmesan Cheese 2 Tbsp Minced fresh Parsley 1/4 tsp Garlic powder 1/8 tsp Pepper 1/3 cup Skim Milk DIRECTIONS ------------------------------------------------------------ * about 2 1/2 pounds Rinse chicken with cold water, and pat dry. Combine bread crumbs and other ingredients (except milk), stirring well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350 deg F for 1 hour or till tender. PER SERVING: 286 calories, 37.3 g protein, 8.7 g fat, 13.4 g carbohydrate 110 g cholesterol, 2.1 mg iron, 343 mg sodium, 135 mg calcium. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Crispy Mustard Chicken ***** ********************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Mayonnaise (diet) 2 Tbsp Prepared Mustard 1/4 cup Wheat germ 1/3 cup Fine, dry Bread Crumbs 1/2 tsp Ground Thyme 1/4 tsp Salt 4 x Chicken Breast halves * DIRECTIONS ------------------------------------------------------------ * 4 oz each, skinned and boned Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and other ingredients except chicken in in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture. Place chicken in a 10x6x2" baking dish that has been coated with Pam. Cover and bake at 350 deg F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender. PER SERVING: 206 calories, 29.9 g protein, 5.2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Crusty Cheddar Bread ***** ******************************** Categories: Breads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Active Dry Yeast; OR 1 tsp Active Dry Yeast; Bulk 1/4 cup Water; Warm, 110-115 Deg. F. 1 cup Cottage Cheese; * 1 tsp Sugar 1 1/4 tsp Salt 1 ea Egg; Lg. 2 1/4 cup Unbleached Flour; Unsifted,* 1 tsp Butter; Room Temperature 1 cup Cheddar; Sharp, Grated DIRECTIONS ------------------------------------------------------------ * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Cucumber and Potato Soup ***** ************************************ Categories: German Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Cucumber; Medium 4 ea Potatoes;Med, Peel And Dice 1 tsp Salt 2 cup Water; Cold 1/4 tsp Pepper; White 1 cup Cream; Heavy 1/2 cup Milk 1 ea Green Onion; Grated 1 tsp Dillweed; Dried OR 1 Tbsp Fresh Dill; Chopped DIRECTIONS ------------------------------------------------------------ Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Cucumber In Sour Cream Salad ***** **************************************** Categories: Salads Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Med Cucumber thin sl 3 cups 1 tsp Salt 1/2 cup Sour cream 1 Tbsp White vinegar 2 ea Drops of Tabasco 2 Tbsp Chopped chives 1 tsp Dill seed or fresh chop dill 1 ea Dash of pepper DIRECTIONS ------------------------------------------------------------ Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on peper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Cucumber Relish Salad ***** ********************************* Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Cucumbers; Medium 1 1/2 Tbsp Sugar 1 1/2 Tbsp Cider Vinegar 1/2 tsp Salt 1/8 tsp Pepper 1/2 cup Sour Cream 1 Tbsp Parsley; Fresh, Minced DIRECTIONS ------------------------------------------------------------ Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Cumcumber Dill Dip ***** ****************************** Categories: Dips Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Cream cheese, softened 1 cup Mayonnaise 2 ea Cucumbers, seeded, chopped 2 Tbsp Sliced green onion 1 Tbsp Lemon juice 2 tsp Snipped fresh dill 1/2 tsp Hot pepper sauce DIRECTIONS ------------------------------------------------------------ Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. Makes 2 1/2 cups. *** Recipe Via Compu-Chef (tm) *** *************************** ***** CURRIED CHICKEN ***** *************************** Categories: Poultry Main dish Low-cal Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Chicken breasts, halved 3 Tbsp All purpose flour 1 1/2 cup Sliced onion 1 Tbsp Water 1 ea Apple, peeled, chopped 1/4 tsp Curry powder 1/8 tsp Ground ginger 1/8 tsp Ground tumeric 1/2 tsp Salt 1/8 tsp Pepper 1 cup Chicken broth 1/3 cup Raisins DIRECTIONS ------------------------------------------------------------ Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a large non stick skillet with vegetable spray; heat over medium high. Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken; sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g. *** Recipe Via Compu-Chef (tm) *** *************************************************** ***** Curried Chicken and Bow Tie Pasta Salad ***** *************************************************** Categories: Salads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Chicken ----POACHING INGREDIENTS---- 6 ea *Peppercorns 1 ea *Bay leaf 1 ea *Parsley Stalk 1 ea *Sprig of fresh thyme 1 ea *onion 1 ea *carrot 1 ea *celery stalk 1/2 x Green Pepper, finely shred 1/2 x Red Pepper, finely shred 1/2 x Yellow Pepper, finely shred 8 oz Bow Tie pasta, cooked 1 ea Salt 1 ea Pepper ------CURRY FLAVOURING------ 1/2 x *Small onion finely diced 2 tsp *Vegetable Oil 1 Tbsp *Curry powder 1/2 cup *White wine 2 Tbsp *Water ------CURRY MAYONNAISE------ 1 1/2 cup Mayonnaise 2 Tbsp Warm Water 3 Tbsp Curry flavoring (above) 1 ea Pepper 1 ea Salt DIRECTIONS ------------------------------------------------------------ Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then drain, skin and shred. To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes. Add wine and water. Boil rapidly until reduced to about 3 tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until well- coated. If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Curried Chicken Dinner ***** ********************************** Categories: Low-cal Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Water 1 cup Brown Rice, uncooked 1 1/2 tsp Chicken bouillon powder 6 x Chicken breast halves * 2 1/2 cup Water 1/2 tsp Curry powder 1/4 tsp Salt 2 cup Unsweetened Orange juice 2 Tbsp Cornstarch 2 Tbsp Dry Sherry 1 tsp Groung Ginger 1 tsp Grated Orange rind 2 cup Diagonally sliced Celery 1 x Lg sweet Red Pepper ** 1 x Lg Green Pepper ** DIRECTIONS ------------------------------------------------------------ * 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Curried Yogurt Dip ***** ****************************** Categories: Appetizers Dips Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Plain Yogurt 2 tsp Curry powder 1 tsp Lemon juice 1/2 tsp Honey 1/4 tsp Black pepper 1/8 tsp Hot pepper sauce DIRECTIONS ------------------------------------------------------------ GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Curry Dip ***** ********************* Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt Mayonnaise (no dressing) 1 ea Worcestershire sauce (dash) 3 ea Green onions (chopped) 1 x Crazy salt 1 x Black pepper 1 Tbsp Curry powder 1 x Seasonings DIRECTIONS ------------------------------------------------------------ Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Daiquiri Souffle ***** **************************** Categories: Desserts Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Cold water 1 Tbsp Unflavoured gelatin 4 ea Large eggs, separated 3/4 cup Sugar 1 ea Rind of lemon and lime 2 Tbsp Lime juice 2 Tbsp Lemon juice 4 Tbsp Light rum 1 cup Whipped cream DIRECTIONS ------------------------------------------------------------ Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes. Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon rind; mix to blend. Cook gelatin mixture over low heat until dissolved. Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle. Remove from heat; stir in rum, lemon and lime juices. Cool until just beginning to gel. This can be hastened by setting bowl on bed of ice. Stir occasionally to prevent jelly forming. Whisk cream in bowl until soft peaks form. Fold whipped cream and beaten egg whites into gelatin mixture. Pour into prepared dish. Chill. Decorate with whipped cream, violets, and lime slices. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Danablu Soup ***** ************************ Categories: Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 Tbsp Butter 2 1/2 Tbsp Flour 4 cup Boiling Water 4 ea Chicken bouillon cubes 1 1/2 cup Danish Blue Cheese, crumbled 2 cup Half and half 1/2 cup Whipping cream, whipped 1 Tbsp Parsley, finely chopped DIRECTIONS ------------------------------------------------------------ In a large 3-quart saucepan, melt butter and blend in flour. Remove from heat and stir in boiling water, a little at a time. Bring to a rolling boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue Cheese, stirring as cheese is added to dissolve. Return to boiling and boil 10 minutes. (This is necessary to develop flavour). Reduce heat and add the half and half, stirring constantly. Heat just to boiling and serve hot, adding a spoonful of the topping to each serving. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Date Or Raisin Bran Muffins ***** *************************************** Categories: Muffins Breads Breakfast Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Wheat/Oat Bran cereal 3/4 cup Milk 1 cup Unbleached All-Purpose Flour 2 1/2 tsp Baking Powder 1/2 tsp Salt 1/4 cup Granulated Sugar 1/2 cup Seedless Raisins * 1/2 cup Chopped Walnuts 1 ea Large Egg 1/4 cup Vegetable Oil DIRECTIONS ------------------------------------------------------------ * Finely chopped pitted dates may be substituted to get Date Muffins. ~--------------------------------------------------------------------- ---- Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Debbie's Chalupa Dip ***** ******************************** Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Avocados 2 tsp Lemon juice 1/2 tsp Salt 1/4 tsp Pepper 8 oz Sour cream 1/2 cup Mayonnaise 1 pk Taco seasoning mix 1/2 cup Green onion (chopped) 3 ea Tomatoes (chopped/drained) 8 oz Cheddar cheese (grated) DIRECTIONS ------------------------------------------------------------ Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Dehydrator Barbecue Sauce ***** ************************************* Categories: Cajun Sauces Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Onions, dehydrated 1 cup Ketchup 1/4 cup Sweet peppers, dehydrated 2 Tbsp Louisiana hot sauce 1/4 cup Parsley, dried 1 Tbsp Salt 1/2 cup Honey 1/2 tsp Mint, dried 1 Tbsp Lemon juice 1 cup Dry white wine 3 Tbsp Lea & Perrins 3 Tbsp Vinegar 1 Tbsp Liquid smoke 1 cup Water DIRECTIONS ------------------------------------------------------------ Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Deluxe Salmon Spread ***** ******************************** Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Cooked canned salmon 1 cup Mayonnaise 2 Tbsp Green pepper (diced) 2 Tbsp Pimento diced 2 tsp Lemon juice 1 tsp Tarragon vinegar 1 tsp Horseradish 1 tsp Chopped dried dill DIRECTIONS ------------------------------------------------------------ Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Deviled Eggs ***** ************************ Categories: Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Large Hard Cooked Eggs 2 Tbsp Mayo Or Salad Dressing 1/2 tsp Prepared Mustard 1 ea Dash Of Pepper DIRECTIONS ------------------------------------------------------------ Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Filltes with yolk mixture, heaping it up lightly. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Deviled Eggs And Noodles ***** ************************************ Categories: Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Recipe #19 (Deviled Eggs) 2 Tbsp Chopped Onion 1 Tbsp Margarine Or Butter 2 1/2 cup Noodles, Cooked 1 cup ( 8 ozs) Dairy Sour Cream 1/3 cup Grated Parmesan Cheese 1/3 cup Milk 1/3 cup Sliced Ripe Olives 2 tsp Poppy Seeds 1/2 tsp Salt DIRECTIONS ------------------------------------------------------------ Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Deviled Ham Muffins ***** ******************************* Categories: Cheese Fruits Main dish Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea English Muffins; * 9 oz Deviled Ham; 2 Cns 1/4 tsp Oregano 12 ea Apple Rings; ** 24 oz Cheddar; Md, *** DIRECTIONS ------------------------------------------------------------ * Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Deviled Ham Muffins ***** ******************************* Categories: Cheese Fruits Main dish Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea English Muffins; * 9 oz Deviled Ham; 2 Cns 1/4 tsp Oregano 12 ea Apple Rings; ** 24 oz Cheddar; Md, *** DIRECTIONS ------------------------------------------------------------ * Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Devilish Eggs ***** ************************* Categories: Cajun Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Hard boiled eggs 2 Tbsp Mayonnaise 2 Tbsp Poupon mustard 1 Tbsp Louisiana hot sauce 1 Tbsp Pimentos, mashed 3 Tbsp Dill relish 1 x Salt, to taste DIRECTIONS ------------------------------------------------------------ Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Dill Cream Dressing ***** ******************************* Categories: Sauces Dressings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Basic Mayonnaise recipe 1/2 cup Sour cream or plain yogurt 2 tsp Dijon mustard 1 Tbsp Dill - finely chopped, fresh salt & pepper to taste DIRECTIONS ------------------------------------------------------------ I concocted this recipe while trying to duplicate a potato salad served at a local restaurant. (See recipe for New Potato Salad). Beat together all ingredients and season well with salt and pepper. More mustard and some lemon juice can be added to suit individual taste. Milk or cream can be added for a thinner dressing. Chill an hour or more before serving. YIELD: About 1 1/2 cups Source: Sallie Austin *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Dillbrot (Dill Bread) ***** ********************************* Categories: Breads Cheese Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Yeast; Active Dry 1/4 cup ;Warm Water(110-120 degrees) 1 cup Cottage Cheese; Creamed * 2 Tbsp Sugar 1 Tbsp Onion; Minced 1 Tbsp Butter; Melted 1 ea Egg; Large 1 tsp Salt 2 tsp Dillseed 2 1/4 cup Flour; Unbleached Or Bread DIRECTIONS ------------------------------------------------------------ * Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Dilly Zucchini Ricotta Muffins ***** ****************************************** Categories: Muffins Breads Dinner Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Unbleached Flour 2 Tbsp Sugar 3 tsp Baking Powder 1/2 tsp Salt 3/4 tsp Dill Weed 1/4 cup Milk 1/2 cup Margarine/Butter, Melted 2 ea Large Eggs 2/3 cup Ricotta Cheese 1/2 cup Shredded Zucchini DIRECTIONS ------------------------------------------------------------ Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Dip and sprinkle ***** **************************** Categories: Desserts Cookies Calories per serving: Number of Servings: 60 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------COOKIE----------- 2 1/3 cup Sifted flour 1/4 tsp Salt 1 cup Butter softened 2/3 cup Sugar 1 ea Egg yolk 1 tsp Vanilla 1 cup Finely ground almonds -CHOCOLATE DIPPING MIXTURE-- E- ----------------------- 6 oz Semi-sweet chocolate chips 3 Tbsp Butter 1 Tbsp Hot water 1 x Choc. or candy sprinkles DIRECTIONS ------------------------------------------------------------ 1. Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended. 2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. 6. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** **************************** ***** Doris's Pralines ***** **************************** Categories: Cajun Candies Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Sugar 5 cup Pecans 4 Tbsp Karo syrup 1 Tbsp Butter 1 cup Condensed milk 1 tsp Vanilla 1 cup Water DIRECTIONS ------------------------------------------------------------ Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines, made from fresh Louisiana pecans, you have just never really lived. Justin Wilson says, "Doris is the much better half (wife) of my good friend Gordon Martin, the sheriff of St. James Parish. Every Christmas Eve we go by to see them after watching the bonfires that are burned on the levees along the Mississippi River to light the way for Papa Noel (Santa Claus). *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Double Chocolate Brownies ***** ************************************* Categories: Desserts Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 oz Semi sweet chocolate, melted 1/2 cup Butter, melted 2 ea Eggs 1 cup Sugar 1 tsp Pure vanilla extract 1/2 cup All purpose flour 1/2 tsp Baking powder 1 x Salt 2 oz White cho. cut 1/2 in pieces 1/2 cup Chopped pecans ----------TOPPINGS---------- 1 oz White chocolate, melted 1 oz Semi sweet chocolate melted DIRECTIONS ------------------------------------------------------------ Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan. Line pan with with parchment paper or waxed paper. Combine melted chocolate with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture. Stir in white chocolate and pecans. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled). Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. Allow to rest at room temperature 1/2 hour. Cut into squares. Chill. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Dried Beef And Noodle Casserole ***** ******************************************* Categories: Main dish Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 oz Dried Beef, Snipped 1 cup Water 1 ea Small Onion, Chopped 2 cup Uncooked Noodles 1 cup Cream Of Mushroom Soup * 1/2 cup Milk 1 cup Water 1 tsp Dried Parsley Flakes 4 oz (1 C) Shredded CheddarCheese DIRECTIONS ------------------------------------------------------------ * Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream of mushroom soup. ~--------------------------------------------------------------------- ----- Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and microwave 10 minutes; stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5 minutes before serving. *** Recipe Via Compu-Chef (tm) *** ******************************************************* ***** Duck with Black Bean Sauce and Tamarind Jus ***** ******************************************************* Categories: Main dish Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ----STUFFING INGREDIENTS---- 2 ea Duck 1 cup Chopped celery 2/3 cup Chopped cooking onion 1 cup Chopped carrots 1 cup Peeled and diced orange 1 ea Salt and Pepper to taste BLACK BEAN SAUCE INGREDIENTS NT ------------------------ 2 cup Black beans 1/2 ea Apple, skinned 2 ea Shallots, diced 1 Tbsp Port 1 tsp Cumin 1 tsp Crushed chilies 1/2 tsp Fresh lemon juice 1 Tbsp Fresh chopped coriander 1 tsp Worcestershire sauce 1 tsp Fresh chopped tarragon 2 cup Duck stock 1 tsp Butter --TAMARIND JUS INGREDIENTS-- S- ------------------------ 1/2 lb Tamarind 1 cup Duck stock 1 tsp Butter DIRECTIONS ------------------------------------------------------------ Mix the stuffing ingredients in the cavity of the two ducks. Trim the excess fat and bind the legs at the tail end. Season with salt and pepper and roast in 325 degree F oven for 2 hours Pour off any grease. When ducks are golden brown, remove from the oven and cool to room temperature. Halve the ducks along the backbone and debone. Discard the stuffing and put the bones in 4 cups of water with an onion, some carrot and salt and pepper. Simmer for about 2 hours. Reserve duck stock. Black bean sauce: Blanch the beans in water until soft, then coursely chop. Skin and puree the apple. Sweat the shallots in the port until they are translucent. Combine the rest of the ingredients with the beans and pureed apple and simmer for about 15 minutes until the flavours blend. Swirl in the butter. Set aside and keep warm. Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out, then strain and puree pulp. Combine puree and duck stock and heat through. Swirl in the butter. Place the ducks skin side down in roasting pan in a 500 degree F oven for about 10 minutes (until skin is crispy) Pour some of the black bean sauce on four plates and top with the ducks skin side up. Drizzle some of the tamarind jus over the ducks and serve with oriental vegetables. *** Recipe Via Compu-Chef (tm) *** **************************** ***** DUTCH APPLE CAKE ***** **************************** Categories: Cakes Desserts Low-cal Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup All purpose flour 5 Tbsp Sugar 1 tsp Baking powder 2 Tbsp Low fat margarine 2 ea Egg whites, slightly beaten 1/4 cup Skim milk 1/2 tsp Vanilla extract 4 cup Sliced peeled apples 1 tsp Ground cinnamon DIRECTIONS ------------------------------------------------------------ Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183; Fat: 2 g. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** EAST INDIAN CHICKEN ***** ******************************* Categories: Main dish Poultry Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Chopped Onion 1/2 cup Chopped green pepper 1/4 tsp Garlic powder 1 tsp Vegetable oil 2 cup Skin, cooked diced chicken 1/2 tsp Salt 1/2 tsp Pepper 1 1/2 tsp Curry powder 28 oz Whole tomatoes, can 1 Tbsp Worcestershire sauce 2 Tbsp Chopped parsley 1/4 cup Raisins 2 cup Cooked rice DIRECTIONS ------------------------------------------------------------ Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice. Cal: 340 Fat: 1 2/5g. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Easy Shortbread ***** *************************** Categories: Cookies Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Sugar 1 lb Butter 3 1/2 cup Flour, all purpose 1 cup Rice Flour 2 Tbsp Sugar DIRECTIONS ------------------------------------------------------------ Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.) *** Recipe Via Compu-Chef (tm) *** ******************************* ***** EGGPLANT MOZZARELLA ***** ******************************* Categories: Vegetables Main dish Low-cal Calories per serving: Number of Servings: 9 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Chopped green onion 1/2 cup Sliced mushrooms 1/4 cup Water 2 cup Spaghetti sauce 1/2 tsp Salt 1 ea Small eggplant. peeled, slic 1 ea Egg white, slightly beaten 1 Tbsp Water 1/2 cup All purpose flour 1 tsp Olive oil 1 cup Low fat cottage cheese 1 cup Shredded mozzarella cheese* DIRECTIONS ------------------------------------------------------------ *Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain about 10 min. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13" x 9" casserole, spread about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5 min. Cal: 152, Fat: 6g. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Eggs In Green Sauce ***** ******************************* Categories: German Cheese Sauces Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Mayonnaise 1 cup Sour Cream; * 1 ea Lemon; Med, Juiced 9 ea Eggs; Large, Hard Cooked 1/2 tsp Salt 1/4 tsp Pepper 1/2 tsp Sugar 1 1/2 cup Fresh Herbs; Chopped ** DIRECTIONS ------------------------------------------------------------ * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ---------------------------------------------------------------------- ---- Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Egyptian Chocolate Cake ***** *********************************** Categories: Chocolate Cakes Desserts Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 3/4 cup Flour; Unbleached, Sifted 2 tsp Baking Powder 1 tsp Cinnamon; Ground 1/8 tsp Cloves; Ground 4 oz Semisweet Chocolate 1/2 cup ; Brewed Strong Coffee 1/2 cup Butter Or Regular Margarine 1 cup Sugar 2 ea Eggs; Large 1 tsp Vanilla Extract 1/2 cup Milk ---CINNAMON WHIPPED CREAM--- 2 cup Heavy Whipping Cream 1/4 cup Sugar 2 tsp Vanilla Extract 1/2 tsp Cinnamon; Ground DIRECTIONS ------------------------------------------------------------ Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Empanaditas ***** *********************** Categories: Appetizers Beef Mexican Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Ground Beef 1/4 cup Onion; Finely Chopped, 1 Md 2 Tbsp Raisins; Finely Chopped 2 Tbsp Chopped Green Olives 1/4 tsp Salt 1/8 tsp Pepper 1/4 cup Cottage Cheese;Sm Curd,Cream 1 ea Egg;Large Hard Cooked, * 1 ea Egg; Large, Separated 1 tsp Water 1 x 10-Inch PastryRecipe,2 crust 2 tsp Milk DIRECTIONS ------------------------------------------------------------ * Hard boiled egg should be peeled and chopped. ---------------------------------------------------------------------- ---- Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Endive With Tomato Rosettes ***** *************************************** Categories: Appetizers Calories per serving: 30 Number of Servings: 0 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 7 Marks: INGREDIENTS ------------------------------------------------------------ 6 Medium-sized Heads Belgiam Endive 1 8-oz. Package Cream Cheese (Softened) 3 Tbsp Milk 2 Oz Dried Tomatoes, In Oil (Chopped) Basil leaves or Watercress sprigs Flower for garnish DIRECTIONS ------------------------------------------------------------ ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES *** Recipe Via Compu-Chef (tm) *** **************************************** ***** False Hare (German Meatloaf) ***** **************************************** Categories: German Beef Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Ground Beef; Lean 1/2 lb Ground Pork; Lean 1 ea Onion; Medium, Chopped 3 Tbsp Bread Crumbs 3 Tbsp Water; Cold 2 ea Eggs; Large 1/2 tsp Salt 1 tsp Paprika 1 tsp Mustard; Prepared 2 Tbsp Parsley; Chopped 3 ea Hard Cooked Eggs; Peeled 4 ea Bacon; Strips 4 Tbsp Vegetable Oil 1 cup Beef Broth -----------SAUCE------------ 1/4 cup Water; Hot 1 tsp Cornstarch 1/4 cup Water 1/2 cup Sour Cream DIRECTIONS ------------------------------------------------------------ Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Farmers Breakfast ***** ***************************** Categories: German Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Potatoes; Medium 4 ea Bacon; Strips, Cubed 3 ea Eggs; Large 3 Tbsp Milk 1/2 tsp Salt 1 cup Ham; Cooked, Small Cubes 2 ea Tomatoes; Medium, Peeled 1 Tbsp Chives; Chopped DIRECTIONS ------------------------------------------------------------ Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Favorite Cheesecake Squares ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Margarine 1/3 cup Packed Brown Sugar 1 cup Unbleached All-purpose Flour 1/2 cup Chopped Walnuts 8 oz Cream Cheese, Softened 1/4 cup Granulated Sugar 1 tsp Vanilla 1 ea Large Egg 3/4 cup M&M Candies DIRECTIONS ------------------------------------------------------------ NOTE: You can use any type of milk chocolate candies in place of the M&Ms. ---------------------------------------------------------------------- ----- Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Favorite Cheesecake Squares ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Margarine 1/3 cup Packed Brown Sugar 1 cup Unbleached All-purpose Flour 1/2 cup Chopped Walnuts 8 oz Cream Cheese, Softened 1/4 cup Granulated Sugar 1 tsp Vanilla 1 ea Large Egg 3/4 cup M&M Candies DIRECTIONS ------------------------------------------------------------ NOTE: You can use any type of milk chocolate candies in place of the M&Ms. ~--------------------------------------------------------------------- ----- Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** FAYE'S ZUCCHINI RELISH ***** ********************************** Categories: Relishes Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 cup Grated zucchini 3 cup Grated yellow onions 1 ea Sweet red pepper, grate,seed 3 Tbsp Coarse salt 1 1/4 cup White vinegar 3 cup Sugar 1/2 tsp Dry mustard 1/2 tsp Ground mustard 1/2 tsp Ground tumeric 1 tsp Celery seed 1/2 tsp Fresh ground pepper DIRECTIONS ------------------------------------------------------------ Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well, cover and let stand for 12 hours. Rinse well by running cold water over vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and cook for about 15 minutes, or until mixture begins to thicken. Immediately add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Fennel and Watercress Soup ***** ************************************** Categories: Soups Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Butter 1/2 x Large fennel bulb chopped 1 ea Small onion, thinly sliced 1 lb Pototaes, peeled, sliced(4) 4 cup Strong chicken stock 1 x Parsley, bay leaves 1 x Peppercorn, thyme 1 x Salt and pepper 1/2 cup Whipping cream 1 tsp Chopped parsley 1 x Large bunch watercress DIRECTIONS ------------------------------------------------------------ Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through food mill or puree until smooth in a food processor or blender. Pour puree into a clean saucepan, bring back to boil and correct seasoning. Add cream to taste and chopped parsley. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. Drain cut leaves from stalks. Place soup in a heated tureen and serve. Makes four 1 1/2 cup servings. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Festove Irish Cream Cheesecake ***** ****************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 1/4 cup Sugar 1/4 cup Margarine, melted 1 ea Env. Unflavored Gelatin 1/2 cup Cold Water 1 cup Sugar 3 ea Large Eggs, Separated 16 oz Cream Cheese, Softened 2 Tbsp Cocoa 2 Tbsp Bourbon 1 cup Whipping Cream, Whipped DIRECTIONS ------------------------------------------------------------ Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon. *** Recipe Via Compu-Chef (tm) *** *************************************************** ***** Fettuccine with Cream, Basil and Romano ***** *************************************************** Categories: Pasta Italian Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Bacon slices - chopped thick-cut 4 ea Green onions - chopped 1/2 cup whipping cream 1/2 cup Parmesan - freshly grated OR: 1/2 cup Romano - freshly grated 1/3 cup Basil - chopped fresh 1/2 lb Fettuccine Salt and freshly ground pepper Parmesan - freshly grated Romano - freshly grated DIRECTIONS ------------------------------------------------------------ Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo- Cooking echo *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Fiesta Hot Chocolate ***** ******************************** Categories: Beverages Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Cocoa 1 Tbsp Flour; Unbleached 1/4 cup Dark Brown Sugar; Packed 4 cup Milk 3 ea Cloves; whole 1 ea Cinnamon Stick;Broken In 1/2 2 Tbsp Powdered Sugar 1 1/2 tsp Vanilla 1 x Whipped Cream 4 ea Cinnamon Sticks DIRECTIONS ------------------------------------------------------------ Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Filled Frankfurters ***** ******************************* Categories: Cheese Main dish Meats Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Macaroni; Broken 3/4 cup Milk; Evaporated 1 1/4 tsp Mustard; Dry 1 1/4 tsp Salt 1/8 tsp Pepper 2 1/2 cup Cheddar; Md, Grated 1 1/2 lb Frankfurters; Deli-Style DIRECTIONS ------------------------------------------------------------ Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes. Serve hot. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Fillet of fish a l'orange ***** ************************************* Categories: Seafood Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Small chopped green onions 1/2 lb Fresh mushrooms, sliced 1 lb Flounder 1/4 tsp Salt & pepper 1/2 tsp Dried whole Italian season 2 Tbsp Olive oil 1/4 tsp Soy sauce 1/2 cup White wine 1/4 cup Orange juice 3 Tbsp Curacau liqueur 1 ea Paprika 2 Tbsp Minced parsley DIRECTIONS ------------------------------------------------------------ Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Fish and potato platter ***** *********************************** Categories: Seafood Main dish Microwave Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Plain non-fat yogurt 1/4 cup Chopped fresh dill 2 Tbsp Rice vinegar 2 Tbsp Chopped chives 1/2 tsp Salt 1/2 tsp Pepper 3/4 lb Small red potatoes, sliced 1 lb Salmon filets, cut in pieces 1 cup Broccoli florets 2 Tbsp Lemon juice DIRECTIONS ------------------------------------------------------------ Combine first 6 ingredients in a small bowl; cover and chill. overlap potato slices around edge of a round 12 inch platter. Cover and microwave at high for 3 minutes. Uncover and place fish in a ring inside potatoes with pieces end to end. Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals. Serve with a dill sauce. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Fish en Escabeche ***** ***************************** Categories: Fish Appetizers Vegetables Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Firm White Fish Fillets; * 1/3 cup Lemon Juice 1/3 cup Lime Juice 1/4 cup Olive Or Vegetable Oil 1 Tbsp Cilantro; Fresh, Snipped, ** 1 tsp Oregano; Fresh, Snipped, *** 3/4 tsp Salt 1/4 tsp Pepper 12 ea Stuffed Green Olives; **** 2 ea Jalapenos Chiles; ***** 1/4 cup Onion; Finely Chopped, 1 sm 1 ea Clove Garlic; Finely Chopped 1 cup Tomato; Seeded & Chopped 1 ea Avocado, Peeled & Chopped DIRECTIONS ------------------------------------------------------------ * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped. ---------------------------------------------------------------------- ---- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Fish fillets ***** ************************ Categories: Fish Main dish Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Fish fillets (any kind) 1/4 x Stick of butter 2 Tbsp Lemon juice 1 x Curry 1 x Cayanne pepper 1 x Minced garlic 1 x Mrs. Dash 1/2 tsp Chicken bullion 2 Tbsp Water DIRECTIONS ------------------------------------------------------------ Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted spices, and bullion. Place butter on top of fillets, so it will melt over them. Add a little water, cover with plastic wrap and punch with holes. Microwave on high for 3-5 minutes or until fish will flake witha fork. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Fish Marinade ***** ************************* Categories: Cajun Sauces Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Chablis wine 2 Tbsp Lemon juice 2 tsp Salt 2 Tbsp Creole mustard 1/2 tsp Ground cayenne pepper DIRECTIONS ------------------------------------------------------------ Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Fisherman's Bouillabaisse ***** ************************************* Categories: Soups Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Olive Oil 2 ea Med. Cloves Garlic Fine Chop 1 cup Water 1/2 cup Dry White Wine 1 ea Env. Soup Mix * 1 Tbsp Finely Chopped Parsley 1 tsp Thyme Leaves 14 1/2 oz (1 can) Tomatoes ** 1 1/2 lb Lobster Tails *** 1 lb Fish **** 6 ea Clams, Well Scrubbed 6 ea Mussels, Well Scrubbed DIRECTIONS ------------------------------------------------------------ * Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained and *** There should be about 3 lobster tails that are cut into 3-inch **** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or ---------------------------------------------------------------------- ---- In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Flank Steak With Garlic Wine Sauce ***** ********************************************** Categories: Garlic Beef Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Flank Steak (1 piece) Salt & Pepper, To Taste 2 Tbsp Unsalted Butter 2 Tbsp Unsalted Butter, Softened 2 Tbsp Thinly Slice Scallions 1 cup Dry Red Wine 1 x Garlic Puree(1 head Roasted) DIRECTIONS ------------------------------------------------------------ Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T soften butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Florida red snapper ***** ******************************* Categories: Seafood Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Red snapper fillets 1/4 cup Grated onion 2 Tbsp Orange juice 2 Tbsp Lemon juice 2 tsp Grated orange rind 1/2 tsp Salt 1/8 tsp Nutmeg DIRECTIONS ------------------------------------------------------------ Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange and lemon juice, ornage rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Foil Envelope Fish ***** ****************************** Categories: Seafood Main dish Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 x Green pepper, sliced 1/2 x Tomato, sliced 1 x Green onion, sliced 1/2 Tbsp Basil 1 ea Salt 1 ea White pepper 1 x Filet firm white fish 3 x Slices lemon DIRECTIONS ------------------------------------------------------------ Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an "X" in top of envelope and fold foil back. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Fourth Street Rose Rhubarb pie ***** ****************************************** Categories: Pies Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Eggs 1/2 cup Sugar 1/4 cup Flour 2 cup Frozen Strawberries 1 ea Pie Shell 2 cup Frozen Rhubarb -----STUUESSEL TOPPING------ 1/2 cup Sugar 1/4 cup Shortening 1/4 cup Butter 1 ea Pinch of salt 3 Tbsp Liquid honey 3/4 cup Flour DIRECTIONS ------------------------------------------------------------ Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar, flour until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply topping and bake for 40 minutes. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Frankfurt Crown Cake ***** ******************************** Categories: German Cakes Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ------------CAKE------------ 1 cup Butter; NO Margarine 1 1/2 cup Sugar 6 ea Eggs; Large * 1 1/2 tsp Grated Lemon Rind 8 Tbsp Rum 4 tsp Baking Powder 3 1/2 cup Flour; Unbleached, Sifted ----BUTTER-CREAM FILLING---- 1 cup Sugar 3/4 cup ;Water 6 ea Egg Yolks; Large 1 Tbsp Rum 1 cup Butter;NO Margarine,Unsalted ------PRALINE TOPPING------- 2 Tbsp Butter 1 cup Sugar 1/2 cup ;Water 1 cup Almonds; Blanched, Sliced -------APRICOT GLAZE-------- 1/2 cup Apricot Jam DIRECTIONS ------------------------------------------------------------ * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. *** Recipe Via Compu-Chef (tm) *** **************************** ***** French Onion Dip ***** **************************** Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Mayonnaise 2 cup Sour cream 1 pk Knorr french onion soup mix DIRECTIONS ------------------------------------------------------------ Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2 cups *** Recipe Via Compu-Chef (tm) *** ***************************** ***** French Onion Soup ***** ***************************** Categories: Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Butter 6 x Medium cooking onion sliced 1 tsp Sugar 1 Tbsp All purpose flour 1 cup Dry white wine 4 cup Beef broth 1/4 tsp Pepper 6 x 1/2 in day old french bread 2 cup Grated swiss cheese 1/2 cup Grated Parasean cheese 1 x Paprika DIRECTIONS ------------------------------------------------------------ In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** French Toast Cheddar Sandwiches ***** ******************************************* Categories: Cheese Eggs Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Eggs; Lg 1/3 cup Milk Or Light Cream 1/2 tsp Salt 8 ea White Bread; Slices 1 x Mustard; Prepared 4 ea Cheddar Cheese; Thick,Slices 3 tsp Butter DIRECTIONS ------------------------------------------------------------ Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Fresh Fruit Frappe ***** ****************************** Categories: Beverages Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Watermelon; Cut Up 1 cup Cantaloupe Or Honeydew; * 1 cup Pineapple; Cut Up 1 cup Mango; Cut Up 1 cup Strawberries; Halved 1/4 cup Sugar 1 cup Orange Juice 1 x Crushed Ice DIRECTIONS ------------------------------------------------------------ * Melon should be cut up. ---------------------------------------------------------------------- ---- Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** FRESH TOMATO SAUCE ***** ****************************** Categories: Sauces Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 cup Tomatoes 1 Tbsp Sugar 1 tsp White pepper 1 tsp Salt 2 cup Fresh basil DIRECTIONS ------------------------------------------------------------ Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and cook for 20 minutes. Pour into sterilized containers and freeze. Makes: 6 pint jars. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Fresh Tomato Soup ***** ***************************** Categories: German Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Tomatoes; Medium Size OR 2 lb Italian Plum Tomatoes 1 ea Onion; Chopped 1 ea Celery; Stalk, Chopped 2 cup Chicken Broth 1 Tbsp Tomato Paste 1/2 tsp Basil; Dried 1/4 tsp Pepper; Freshly Ground 1/2 tsp Salt 1/2 cup Yogurt DIRECTIONS ------------------------------------------------------------ Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. *** Recipe Via Compu-Chef (tm) *** ******************************************************** ***** Fried Beef with Watercress Salad(Bo Luc Lac) ***** ******************************************************** Categories: Foreign Meats Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Beef fillet(500g) 5 ea Cloves garlic crushed 1/2 tsp Black pepper 1 1/2 tsp Granulated sugar 3 Tbsp Oil 1 ea Large onion 2 Tbsp Vinegar 2 Tbsp Salad oil 1 ea Watercress (as required) DIRECTIONS ------------------------------------------------------------ Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut onion lengthwise into very thin strips. Marinate onion in vinegar, 1/4 tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse watercress, drain well and arrange on a platter. Heat 2 tbsp oil over high heat. Add a pinch of sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry for 2 minutes, until just cooked. Top watercress with meat, then onion mixture. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Fried Spinach (Rau Muong Xao) ***** ***************************************** Categories: Foreign Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 oz Rump steak 1 ea Medium onion 1 tsp Black pepper 1 1/2 Tbsp Fish sauce (nuoc mam) 1 Tbsp Cornstarch 1 ea Fresh Spinach 1 ea Large tomato 1 ea Clove of garlic 3 Tbsp Oil DIRECTIONS ------------------------------------------------------------ Trim any fat from steak. Sliced thinly. Chop onion finely and combine with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch. Rinse spinach and cut each leaf into 3 pieces. Slice tomato into thin wedges and crush garlic. Heat 1 1/2 tablespoons of oil in a frying pan. Add remaining garlic and stir fry until fragrant. Add spinach and stir fry for 3 minutes. Add remaining fish sauce and tomato. Stir fry 2 minutes, then remove to a heated serving platter. Heat remaining oil in frying pan. Add meat and stir fry for 5 minutes. Add 2 tablespoons waterif meat sticks to pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper and serve. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Fruit Cheddar Bars ***** ****************************** Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 3/4 cup Unbleached Flour 1 tsp Baking Powder 1/2 tsp Salt 3/4 cup Butter 2 1/2 cup Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 cup Peach Preserves 1/2 cup Strawberry Preserves DIRECTIONS ------------------------------------------------------------ Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Fruit Salad With Nuts ***** ********************************* Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Honeydew Melon; Small 2 ea Oranges 1 cup Blue Grapes 1 x Lettuce Leaves 12 ea Walnut Halves ----------DRESSING---------- 8 oz Yogurt; (1 Container) 1 Tbsp Lemon Juice 1 Tbsp Orange Juice 1 Tbsp Tomato Catsup 2 Tbsp Evaporated Milk 1 x Salt; Dash 1 x White Pepper; Dash DIRECTIONS ------------------------------------------------------------ Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Fruit Soup ***** ********************** Categories: Fruits Soups Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2/3 cup Apricot Nectar 1 tsp Cornstarch 1 Tbsp Brandy 1 Tbsp Honey 1/8 tsp Ground Allspice 1 cup Peeled & Sliced Fruits * DIRECTIONS ------------------------------------------------------------ * Peeled and sliced fruits can be papayas, peaches or pineapples; cut up apricots, nectarines, or plums; or halved and pitted dark sweet cherries. ~--------------------------------------------------------------------- --- In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is thickened and bubbly, stiring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Chill thoroughly, if desired. Serve hot or cold. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Fruit Tarts ***** *********************** Categories: Cheese Fruits Pies Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----CHEESE TART SHELLS----- 1/2 cup Vegetable Shortening 5 oz American Cheese Spread;1 Jar 1 1/2 cup Unbleached Flour ----------FILLING----------- 2 ea Navel Oranges;Peel & Section 8 1/4 oz Pineapple; Crushed, 1 Cn 1/4 cup Sugar 5 tsp Cornstarch 1/8 tsp Salt 1/2 cup Orange Juice 1 tsp Lemon Juice 3/4 cup Cheddar; Sharp, Shredded DIRECTIONS ------------------------------------------------------------ CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time. *** Recipe Via Compu-Chef (tm) *** ***************** ***** Fudge ***** ***************** Categories: Candies Desserts Calories per serving: Number of Servings: 20 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Sugar 3/4 cup Margarine 2/3 cup Evaporated milk 12 oz Semi-sweet chocolate chips 7 oz Marshmallow creme 1 cup Nuts 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 min over medium heat or until candy thermometer reaches 234f stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9x13" pan. Cool at room temperature, cut into squares. Makes approx 3lb. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Fudge brownies ***** ************************** Categories: Desserts Calories per serving: Number of Servings: 36 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Butter 4 oz Unsweetened chocolate 4 ea Eggs 1 x Pinch salt 2 cup Sugar 1 cup Sifted flour 1 tsp Baking powder 1 tsp Vanilla 1 cup Chopped pecans DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Gala Apricot Cheesecake ***** *********************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/4 cup Quick Oats, Uncooked 1/3 cup Brown Sugar, Packed 3 Tbsp Unbleached All-purpose Flour 1/3 cup Margarine, Melted 1 ea Env. Unflavored Gelatin 1/3 cup Cold Water 16 oz Cream Cheese, Softened 1/2 cup Granulated Sugar 2 Tbsp Brandy 1/2 cup Dried Apricots, Fine Chop 1 cup Whipping Cream, Whipped 10 oz (1 Jr) Apricot Preserves 1 Tbsp Brandy DIRECTIONS ------------------------------------------------------------ Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese *** Recipe Via Compu-Chef (tm) *** ************************ ***** GARDEN PASTA ***** ************************ Categories: Main dish Low-cal Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Tomatoes, chopped 2 ea Celery, chopped 2 ea Carrots, chopped 1 ea Onion, medium, chopped 8 ea Green onion, chopped 1 pk Equal 1 tsp Basil 1/4 tsp Garlic powder 1/2 tsp Salt 1/2 tsp Pepper 1/2 tsp Oregano 1 Tbsp Vegetable or salad oil 1 lb Spaghetti DIRECTIONS ------------------------------------------------------------ Put the vegetables in a pot and cover tightly. Cook over medium heat, stirring occasionally, for 10 min. Add seasonings. Cover pot, cook medium-low heat for 5 minutes. Add oil and simmer for 30 min. or until carrots are tender. Cook spaghetti, drain. Toss with the sauce. Cal: 150; Fat: 1/2g. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Garlic Coeurs a la Creme ***** ************************************ Categories: Garlic Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Low-fat Cottage Cheese 1 lb Cheese * 1 ea Purree ** 2 cup Plain Yogurt DIRECTIONS ------------------------------------------------------------ * Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic. ---------------------------------------------------------------------- ---- Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese. Beat in the yogurt. Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion. *** Recipe Via Compu-Chef (tm) *** ************************ ***** GARLIC SAUCE ***** ************************ Categories: Sauces Appetizers Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Large head of garlic 10 ea Slices white bread 1 cup Olive oil 1/2 cup White vinegar 1 Tbsp Lemon juice 3 Tbsp Water DIRECTIONS ------------------------------------------------------------ Peel and crush the garlic, the entire head. Remove the crusts from the white bread, and place the crustless bread in a mixing bowl. Add the garlic along with the olive oil and vinegar. Let this soften for 1 hour. Beat with an electric mixer until all is smooth. Don't do this with a food processor as it will be too smooth. Add lemon juice, slowly add water while the mixer is running so you will have a thick and fluffy sauce. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Garlic-Stuffed Mushrooms ***** ************************************ Categories: Garlic Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 12 ea Medium Mushrooms 3 Tbsp Unsalted Butter 2 ea Scallions, Sliced 1 1/2 Tbsp Coarsely Ground Pecans 1 1/2 Tbsp Fresh Parmesan Cheese * 1 1/2 Tbsp Bread Crumbs 1/4 cup Garlic Bechemel 1 x Salt (To Taste) 1 x Freshly Ground White Pepper 1 x Cayenne Pepper 4 Tbsp Unsalted Butter 4 Tbsp Unbleached All-purpose Fl DIRECTIONS ------------------------------------------------------------ * Grate the Fresh Parmesan Cheese for this recipe. ---------------------------------------------------------------------- ---- Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature. 1 X Garlic Puree From 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Garlic-Wine Rice Pilaf ***** ********************************** Categories: Garlic Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Rind Of 1 Lemon 8 ea Cloves Garlic, Peeled 1/2 cup Parsley 6 Tbsp Unsalted Butter 1 cup Regular Rice (Not Instant) 1 1/4 cup Chicken Stock 3/4 cup Dry Vermouth 1 x Salt & Pepper To Taste DIRECTIONS ------------------------------------------------------------ Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until ti begins to bubble at teh sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to erve. Serve hot or at room temeperature. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Garlicky Clam Dip ***** ***************************** Categories: Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Cream cheese 1/2 tsp Salt 1/2 Tbsp Garlic 1 x Fresh ground pepper (dash) 7 oz Clams; drained and minced 1/4 cup Clam broth 1 1/2 tsp Worcestershire 2 tsp Lemon juice DIRECTIONS ------------------------------------------------------------ Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Garlicky Clam Dip ***** ***************************** Categories: Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Cream cheese 1/2 tsp Salt 1/2 Tbsp Garlic 1 x Fresh ground pepper; dash 7 oz Clams; drained and minced 1/4 cup Clam broth 1 1/2 tsp Worcestershire 2 tsp Leomon juice DIRECTIONS ------------------------------------------------------------ Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** German Beefsteaks ***** ***************************** Categories: Beef German Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Hard Roll; Large, Dry 1/2 cup Water 4 Tbsp Vegetable Oil 1 ea Onion; Medium, Chopped 1 lb Ground Beef; Lean 1/2 tsp Salt 1/4 tsp Pepper 4 ea Onion; Medium, Sliced DIRECTIONS ------------------------------------------------------------ In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Gewurzplatzchen (Spice Cookies) ***** ******************************************* Categories: German Cookies Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter Or Margarine 1/4 cup Shortening 1 cup Brown Sugar; Firmly Packed 1 ea Egg; Large 1/4 cup Molasses 2 1/2 cup Flour; Unbleached, Unsifted 1/4 tsp Salt 2 tsp Baking Soda 1 tsp Cinnamon 1/2 tsp Ginger 1/2 tsp Cloves; Ground 1/2 tsp Allspice; Ground DIRECTIONS ------------------------------------------------------------ Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Gilled salmon ***** ************************* Categories: Seafood Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 x Medium salmon steaks 1/3 cup Olive oil 4 x Cloves garlic, crushed 1/2 cup Chopped parsley 1/4 tsp Dried dill weed 1 tsp Salt 1 cup Fine dry bread crumbs 1/4 cup Butter or marg., softened DIRECTIONS ------------------------------------------------------------ Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Ginger Lime Dip ***** *************************** Categories: Dips Sauces Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Mayonnaise 1/2 cup Sour cream 2 tsp Grated lime peel 1 Tbsp Lime juice 1 Tbsp Honey 1/2 tsp Ground ginger DIRECTIONS ------------------------------------------------------------ Stir all ingredients until well mixed. Cover; chill. Serve with fruit. Makes 1 cup. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Ginger-Garlic Shrimp, China Royal ***** ********************************************* Categories: Garlic Fish Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 ea Jumbo Shrimp, With Shell 1/4 cup Vegetable Oil 1 ea Piece Ginger * 3 ea Cloves Garlic Peeled/Crushed 2 ea Green Onions/Scallions ** 1 x Salt & Pepper To Taste DIRECTIONS ------------------------------------------------------------ * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green ---------------------------------------------------------------------- ---- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. *** Recipe Via Compu-Chef (tm) *** **************************** ***** GINGERED CARROTS ***** **************************** Categories: Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Medium carrots, 1" pieces 1 Tbsp Sugar 1 tsp Cornstarch 1/8 tsp Ground nutmeg 1/4 tsp Ground ginger 1/4 cup Orange juice 1 tsp Low fat margarine DIRECTIONS ------------------------------------------------------------ Steam carrots just until tender; drain. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 min, then remove from heat and stir in margarine. Place carrots in a serving dish, pour sauce over them, tossing to coat evenly. Cover and let stand 4 to 5 min before serving. Cal: 52 Fat 1g. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Gingersnap gravy ***** **************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -------SEASONING MIX-------- 1 tsp Black pepper 1/2 tsp Salt 1/2 tsp White pepper 1/2 tsp Ground ginger 1/2 tsp Dried thyme leaves 1/4 tsp Rubbed sage 1/4 tsp Ground cayenne pepper 1/8 tsp Ground cumin ------MAIN INGREDIENTS------ 2 Tbsp Chicken, pork, or beef fat 2 Tbsp Unsalted butter 3/4 cup Finely chopped onions 1/2 cup Finely chopped celery 1/2 tsp Minced garlic 6 cup Basic chicken stock 1 cup Pan drippings from chicken 8 ea Gingersnap cookies 1 tsp Light brown sugar, to taste 1 tsp Ground ginger, to taste DIRECTIONS ------------------------------------------------------------ Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Glazed Pork Loin Roast ***** ********************************** Categories: Meats Main dish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Fresh Pork Loin Roast * 1 ea Clove Garlic, Cut into 1/4's 1 tsp Salt 1 Tbsp Orange Marmalade 1 tsp Prepared Mustard 1/2 tsp Dried Thyme Leaves DIRECTIONS ------------------------------------------------------------ * Pork roast should be 2 to 2 1/2 lbs boneless roast. ~--------------------------------------------------------------------- ----- Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and thyme, spread on roast. Place roast in 16 x 10-inch cooking bag. Close bag loosely with string (leave hole the size of finger in closure). Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn. Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices. *** Recipe Via Compu-Chef (tm) *** ***************** ***** Glogg ***** ***************** Categories: Beverages Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 tsp Finely Shredded Orange Peel 1 ea Inch Stick Cinnamon, Broken 1 ea Whole Clove 1 ea Cardamom Pod, Opened 1 3/4 cup Sweet Red Wine 1/4 cup Whiskey 2 tsp Raisins 1 tsp Honey 4 ea Whole, Blanched Almonds DIRECTIONS ------------------------------------------------------------ For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power about 6 minutes more or till heated through, but not boiling. Remove spice bag. Serve in mugs. Add some almonds to each mug. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Gloria Moss Old Fashioned Pumpkin Pie ***** ************************************************* Categories: Desserts Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Pastry for 9 in pie crust 1 x Beaten egg 1 cup Dark brown sugar 1 x Pinch of Salt 1 Tbsp All purpose flour 2 tsp Cinnamon 1 tsp Ground ginger 1/2 tsp Ground cloves 1/2 tsp Ground allspice 1/2 tsp Grated Nutmeg 3 ea Eggs, beaten 1 cup 14 oz Mashed Cooked Pumpkin 1 1/2 cup Milk 3 tsp Brandy or rum 1 x Whipped cream, garnish DIRECTIONS ------------------------------------------------------------ Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refridgerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill well. Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Golden Cheddar Corn Bread ***** ************************************* Categories: Breads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Corn Meal; White If Poss. 1 cup Unbleached Flour 1 tsp Baking Powder 1 1/2 tsp Salt 10 oz Cheddar; Sharp, Shredded 1 cup Milk 1/4 cup Butter, Melted 1 ea Egg; Lg, Beaten DIRECTIONS ------------------------------------------------------------ Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Golden Spoon Bread ***** ****************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 oz Cheddar; Sharp, Grated 2 cup Milk 4 ea Egg Yolks; Lg 1 cup Corn Meal; Yellow 1/4 cup Butter 1 tsp Sugar 1/2 tsp Salt 4 ea Egg Whites; Lg DIRECTIONS ------------------------------------------------------------ Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Golden Treasure Pie ***** ******************************* Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 17 oz Pineapple; Crushed, 2 Cn 1/2 cup Sugar 2 tsp Cornstarch 2 tsp Water 2/3 cup Sugar 1 tsp Butter Or Margarine 1/4 cup Unbleached Flour 1 cup Cottage Cheese; Creamed, * 1 tsp Vanilla 1/2 tsp Salt 2 ea Eggs; Lg, Slightly Beaten 1 1/4 cup Milk 1 ea Unbaked 10-inch Pie Shell DIRECTIONS ------------------------------------------------------------ * Use the small curd type of creamed cottage cheese for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** GRAND MARNIER MARMALADE ***** *********************************** Categories: Fruits Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Thinly sliced kumquats 2 cup Navel oranges, seed, chop 7 cup Water 1 tsp Grated fresh lemon rind 3/4 cup Grand Marnier 1 ea Sugar equal to cooked fruit DIRECTIONS ------------------------------------------------------------ Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. From: Gourmet Preserves, Judith Choate *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Gratin Of Potatoes And Cheese ***** ***************************************** Categories: Garlic Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Lg. Cloves Garlic * 4 ea Lg. Idaho Potatoes ** 1 x Salt & Pepper To Taste 2 cup Grated Gruyere Cheese 2 pt Whipping Cream DIRECTIONS ------------------------------------------------------------ * Garlic cloves should be peeled and split. ** Potatoes should be peeled and sliced paper-thin. (Slice at the last minute so that they do not darken; do not soak in cold water). ---------------------------------------------------------------------- ---- Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish with the cut sides of the garlic. Leave the garlic in the dish. Cover with a layer of potatoes. Sprinkle with some salt and freshly ground pepper and cheese. Pour some cream over the whole thing. Repeat until all the potatoes, cream, and cheese are used. Place the pan, uncovered in the oven. (Put a baking sheet underneath to catch spills.) Bake for 1 hour or more, until the top is browned and the cream has cooked down to a thick sauce. During the first 1/2 hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while. Serve hot, at room temerature or cold. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Green Beans Amadine ***** ******************************* Categories: Nuts Vegetables Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Frozen Cut Green Beans 2 tsp Water 2 tsp Butter Or Margarine 2 Tbsp Slivered Almonds, Toasted 1/2 tsp Lemon Juice DIRECTIONS ------------------------------------------------------------ Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds, or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Green Beans And Bamboo Shoots ***** ***************************************** Categories: Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 oz (1 pk) Frozen Green Beans * 1 cup Bamboo Shoots ** 1 Tbsp Margarine or Butter 1/4 tsp Salt 1/4 tsp Sugar 1/4 tsp Ground Ginger DIRECTIONS ------------------------------------------------------------ * Green beans should be french cut. ** Bamboo shoots shoud be cut into 1/2-inch pieces. ~--------------------------------------------------------------------- ----- Cover and microwave frozen green beans in 1-qt casserole on high (100%) until tender, 6 to 7 minutes, drain. Stir in remaining ingredients. Microwave uncovered until hot, about 1 minute. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Green Beans With Dill ***** ********************************* Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 9 oz Cut Green Beans; Frozen(1pk) 1/3 cup ;Water, Boiling 1 ea Beef Bouillon Cube 1 tsp Dillweed OR Dillseed 2 Tbsp Butter DIRECTIONS ------------------------------------------------------------ Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Green Onion Dip ***** *************************** Categories: Dips Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Mayonnaise 1 cup Sour cream 1/2 cup Sliced green onion 1/2 cup Parsley sprigs 1 tsp Dijon mustard 1 ea Clove, crushed DIRECTIONS ------------------------------------------------------------ In blender or food processor blend all ingredients until almost smooth. Cover; chill. Makes 2 cups. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Green-Bean Salad ***** **************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Green Beans; Fresh * 1 x ;Boiling Salted Water 1/4 cup Stock; ** 3 Tbsp Vinegar 3 Tbsp Vegetable Oil 2 ea Onions; Med., Thinly Sliced 1/2 tsp Dried Dillseed 1 tsp Sugar DIRECTIONS ------------------------------------------------------------ * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Grilled Bratwurst ***** ***************************** Categories: German Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Bratwursts 12 oz (1 Can) Beer 1 ea Onion; Med., Chopped 6 ea Peppercorns 4 ea Cloves 6 ea Hard Rolls DIRECTIONS ------------------------------------------------------------ Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. *** Recipe Via Compu-Chef (tm) *** ************************************************************** ***** Grilled Chicken Breasts in Raspberry Vinegar Marin ***** ************************************************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Chicken breasts halves 1/2 cup Raspberry or wine vinegar 1/4 cup Chicken stock 2 Tbsp Olive oil 1 Tbsp Lemon juice 1 tsp Grated lemon peel 1 ea Shallot, finely chopped 1/2 tsp Dried tarragon leaves 1 x Black pepper DIRECTIONS ------------------------------------------------------------ Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Grilled Lamb Chops ***** ****************************** Categories: Main dish Meats Bar-b-q Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Red Current Jelly 1 cup Poupon Mustard 1 ea Rack of Lamb 1 cup White wine 1/2 cup Butter 1/2 cup Shallots (minced) 2 Tbsp Rosemary (crushed) DIRECTIONS ------------------------------------------------------------ Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. Remove lamb chops from rach and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegtables. NOTE: The marinade sauce also goes well with other foods including mushrooms. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Grilled Lime Chicken ***** ******************************** Categories: Low-cal Barbecue Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Chopped fresh parsley 1/2 tsp Freshly ground pepper 1/2 tsp Grated Lime rind 2 Tbsp Lime juice 1 cup Dry White Wine (or Chablis) 6 x Chicken breast halves * DIRECTIONS ------------------------------------------------------------ * 6 (4 oz each) skinned, boned chicken breast halves Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade. PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Grilled Salmon & Cheddar Sandwiches ***** *********************************************** Categories: Cheese Fish Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Salmon; 1 Cn 1 tsp Onion; Grated 10 oz Cheddar; Md, * 1 tsp Lemon Juice 1/4 cup Mayonnaise DIRECTIONS ------------------------------------------------------------ * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Grilled Salmon & Cheddar Sandwiches ***** *********************************************** Categories: Cheese Fish Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Salmon; 1 Cn 10 oz Cheddar; Md, * 1/4 cup Mayonnaise 1 tsp Onion; Grated 1 tsp Lemon Juice DIRECTIONS ------------------------------------------------------------ * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Grilled Seafood Kabobs ***** ********************************** Categories: Appetizers Bar-b-q Seafood Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Large Shrimp (deveined) 1 lb Freah Sea Scallops 1 lb Large Mushrooms 17 oz Bottled Bar-B-Q Sauce 1/4 cup Honey 4 Tbsp Stone Ground Dijion Mustard 8 ea Wooden Skewers 2 lb Fresh Fruit (as garnish) DIRECTIONS ------------------------------------------------------------ Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrinp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring. Baste with marinade and use a covered grill to insure snokey flavor. Garnish with fresh fruit. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Grilled Shark To Die For ***** ************************************ Categories: Seafood Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Soy sauce 1/2 cup Orange juice 1/4 cup Catsup 1/4 cup Chopped fresh parsley 2 Tbsp Lemon juice 1/3 Tbsp Ground pepper 2 x Cloves garlic, minced 6 x Shark steaks, or 6 x Swordfish or Salmon steaks DIRECTIONS ------------------------------------------------------------ Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Grilled swordfish with barbecue sauce ***** ************************************************* Categories: Seafood Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Swordfish fillets 1 cup Catsup 1/3 cup Lemon juice 1/4 cup Oil 2 tsp Worcestershire sauce 1 x Clove garlic, minced 1/2 cup Chopped onion 1/4 cup Water 1 tsp Sugar 1/4 tsp Hot pepper sauce 1 x Small bay leaf DIRECTIONS ------------------------------------------------------------ Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Grouper & horseradish sauce ***** *************************************** Categories: Seafood Main dish Microwave Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Small green pepper, sliced 1 lb Grouper 1/4 tsp Pepper 4 ea Onion slices, thin 1/3 cup Catalina dressing 2 Tbsp Prepared horseradish 1/4 tsp Hot sauce 1 Tbsp Lemon juice DIRECTIONS ------------------------------------------------------------ Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish and garnish with lemon wedges. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Guacamole ***** ********************* Categories: Dips Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Yellow onion quartered 1 ea Juice of 1/2 a lemon 1/3 cup Mayonnaise 1/2 tsp Crushed chili peppers 1/2 tsp Salt 2 ea Ripe avocados, halved pitted DIRECTIONS ------------------------------------------------------------ Put the metal blade chopping in your food procesor, then place the onion, lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the processor nonstop for 10 seconds. The onion should be minced, and the other ingredients blended together. Use a tablespoon to scoop out large chunks of avocado into the work bowl. Clean out each avocado shell as thoroughly as possible. Distribute the chunks of avocado around the chopping blade of the food processor. Pulse process two or three times, until the mixture is churned, but lumpy (like cottage cheese). *** Recipe Via Compu-Chef (tm) *** ********************* ***** Gugelhupf ***** ********************* Categories: German Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Yeast; Dry Active 1 cup Milk; Scalded Then Cooled 1 cup Sugar 1 cup Butter Or Margarine 5 ea Eggs; Large 1 tsp Vanilla Extract 1 x Lemon; Rind Of, Grated 3/4 cup Raisins 1/3 cup Almonds; Ground (2 oz Pk) 1/2 tsp Salt 4 cup Flour; Unbleached, Unsifted DIRECTIONS ------------------------------------------------------------ Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Gulaschsuppe (Goulash Soup) ***** *************************************** Categories: German Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Onion; Chopped 1/4 cup Shortening 3 ea Green Bell Peppers; Chopped 3 Tbsp Tomato Paste 1 lb Beef Cubes; 1-inch Cubes 1 x Red Pepper; Dash 1 tsp Paprika 2 ea Garlic Cloves; Minced 6 cup Beef Broth; * 1 Tbsp Lemon Juice 1/4 tsp Caraway Seeds DIRECTIONS ------------------------------------------------------------ * Beef Broth can be either canned or home made (home made is preferred.) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Half-Time Beef Sandwiches ***** ************************************* Categories: Sandwiches Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 tsp Lemon Juice 1 x Small Apple,finely chopped 1 x 3-oz Pkg. Cream Cheese 1 Tbsp Milk 1 Tbsp Prepared Horseradish 1/4 cup Walnut Pieces 6 ea Kaiser Rolls, Split 6 ea Lettuce Leaves 1 lb Thinly Sliced Roast Beef 2 Tbsp Sliced green onions DIRECTIONS ------------------------------------------------------------ Sprinkle lemon juice over apple. Combine cream cheese, milk and horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls with equal amounts of the cream cheese mixture. Place equal amounts of lettuce, beef and grean onion on each bottom roll half. Cover with tops. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Halibut Orange ***** ************************** Categories: Fish Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Halibut, fresh or frozen 4 Tbsp Butter 1 ea Rind of orange 1 ea Juice of orange 1 tsp Lemon juice 1 ea Salt and pepper to taste 1/8 tsp Nutmeg 1/4 cup Minced parsley DIRECTIONS ------------------------------------------------------------ If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture. Place fish in a single layer in large, thickly buttered, microwave safe baking dish. Combine the remaining ingredients, except the parsley, and pour over the fish. Bake at high for 10 to 12 minutes, or until fish flakes easily. Let stand 5 minutes, then remove to a hot serving dish. Pour any sauce remaining in the dish over the fish. Sprinkle with minced parsley and serve. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Hamburg-Style Fish Salad ***** ************************************ Categories: German Salads Fish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Butter 1 lb White Fish Fillets; * 1/2 cup ;Hot Water 4 ea Eggs; Large, Hard Cooked 2 ea Pickles; Dill 1 Tbsp Capers -----------SAUCE------------ 2 Tbsp Mayonnaise 2 Tbsp Sour Cream 2 tsp Lemon Juice 1 tsp Mustard; Dijon-style 1/2 tsp Salt 1/4 tsp Pepper; White ----------GARNISH----------- 1 ea Egg; Large, Hard Cooked 4 ea Beets; Canned, Slices DIRECTIONS ------------------------------------------------------------ * Fillets may be fresh or frozen. They can include cod, turbot, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Harvest Cornish Hens ***** ******************************** Categories: Main dish Poultry Calories per serving: 435 Number of Servings: 8 Fat grams per serving: 23 Approx. Cook Time: Cholesterol per serving: 105 Marks: INGREDIENTS ------------------------------------------------------------ 4 1 3/4 Lb. Fresh Or Frozen Rock Cornish Hens Salt Pepper 2 Tbsp Olive or Salad Oil 1 tsp Dried Parsley Flakes 1/4 tsp Dried Thyme Leaves 1 Tbsp Butter or Margarine 1 10-oz Bag Carrots, sliced 1/2 inch thick 1 10-oz Container Brussel Sprouts, each cut in half 1 12-oz. package mushrooms, sliced Milk 1 Tbsp All-Purpose flour 1 tsp Chicken-Flavor Instant Bouillon Parsley sprigs for garnish DIRECTIONS ------------------------------------------------------------ Remove giblets and necks from Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens with running cold water; pat dry with paper towels. Sprinkle inside body cavity with salt and pepper. Fold neck skin to back; lift wings toward neck, then fold them under back of hen so they stay in place. With string, tie legs and tail of each hen together. Place hens, breast-side up, on rack in roasting pan. In a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture. Roast hens in 350 degree oven about 1 1/4 hours, brushing hens occasionally with drippings in pan. Hens are done when legs can be moved up and down easily or when fork is inserted between leg and body cavity and juices that escape are not pink. Toward the end of roasting hens, in 12-inch skillet over medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until golden. Add 1/2 cup water; over high heat, heat to boiling. Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables are tender-crisp, stirring occasionally; keep warm. When hens are done, discard strings. Place hens on warm large platter; keep warm. For gravy, remove rack from roasting pan; pour pan drippings into 1-cup measure; let drippings stand a few seconds until fat deparates from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart saucepan; skim and discard any remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until tender and golden, stirring occasionally. Stir enough milk into meat juice to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended. Add 1/2 cup water to roasting pan; stir to loosen brown bits from bottom of pan. Pour water and brown bits into mushrooms in saucepan. Add meat-juice mixture; cook over high heat, stirring constantly until mixture boils and thickens slightly; boil 1 minute. To serve, arrange vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve with mushroom gravy. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Haselnusstorte (Hazelnut Torte) ***** ******************************************* Categories: German Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Eggs; Large, Separated 3/4 cup Sugar 6 Tbsp ;Water 1 3/4 cup Cake Flour; Sifted 1 tsp Baking Powder 1 1/2 cup Hazelnuts (Filberts);Ground* 1 tsp Vanilla Extract 2 Tbsp Confectioners' Sugar 1 cup Cream; Heavy, Whipped 1 x Fresh Strawberries,If Desire DIRECTIONS ------------------------------------------------------------ Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Hearthside Cheddar Bread ***** ************************************ Categories: Breads Cheese Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Unbleached Flour 1/2 cup Sugar 2 tsp Baking Powder 1 tsp Salt 1/2 tsp Cinnamon; Ground 3/4 cup Milk 1/4 cup Vegetable Oil 2 ea Eggs; Lg 1 1/2 cup Apples; Cooking, * 2 cup Cheddar; Sharp, Shredded 3/4 cup Walnuts Or Pecans; Chopped DIRECTIONS ------------------------------------------------------------ * Apples should be the cooking type (sour not sweet eating apples). ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Hearty Meatless Chili ***** ********************************* Categories: Soups Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Env. Soup Mix * 4 cup Water 16 oz (1 can) Chick Peas ** 16 oz (1 can) Red Kidney Beans *** 14 1/2 oz (1 can) Tomatoes **** 1 cup Lentils, Rinsed & Drained 1 ea Large Stalk Celery ***** 1 Tbsp Chili Powder 2 tsp Ground Cumin 1 ea Med. Clove Garlic Fine Chop 1/4 tsp Crushed Red Pepper DIRECTIONS ------------------------------------------------------------ * One of the following soup mixes can be used. Onion, Onion-Mushroom, ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stalk should be coarsely chopped. ~--------------------------------------------------------------------- ----- In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** HEARTY VEGETABLE SOUP ***** ********************************* Categories: Soups Vegetables Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 15 oz Can Red Kidney beans 32 oz Canned tomatoes, cut up 15 oz Canned Great northern beans 15 oz Garbanzo beans 1/2 cup Water 3 ea Onions, medium, chopped 2 ea Green peppers, med. chopped 2 ea Celery stalks, sliced 1 ea Zucchini, halved length,slic 2 ea Cloves garlic, minced 2 tsp Dried basil, crushed 1/4 tsp Pepper 1 ea Bay leaf DIRECTIONS ------------------------------------------------------------ Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal: 180 per serving; 1/4g fat. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Heavenly Chocolate Cheesecake ***** ***************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Vanilla Wafers, Fine Crush 1 cup Ground Toasted Almonds 1/2 cup Butter, Melted 1/2 cup Sugar 12 oz Milk Chocolate Chips 1/2 cup Milk 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 1/2 cup Sour Cream 1/2 tsp Almond Extract 1/2 cup Heavy Cream, Whipped 1 x Garnishes * DIRECTIONS ------------------------------------------------------------ * Garnishes to include whipped cream and chocolate shavings (optional). ---------------------------------------------------------------------- ----- In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Heavenly Dessert Cheesecake ***** *************************************** Categories: Desserts Cakes Low-cal Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Graham Cracker Crumbs 1 cup Low Fat Cottage Cheese 16 oz Nufchatel Cheese* 2/3 cup Sugar 2 Tbsp Unbleached All-purpose Flour 2 Tbsp Skim Milk 1/4 cup Almond Extract DIRECTIONS ------------------------------------------------------------ * Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. ~--------------------------------------------------------------------- ----- Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Heirloom Raisin Muffins ***** *********************************** Categories: Muffins Breakfast Brunch Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Raisins 1 cup Water 1/2 cup Butter/Regular Margarine 1/4 cup Sugar 2 ea Large Eggs 1 1/2 cup Unbleached Flour, Sifted 1 tsp Baking Powder DIRECTIONS ------------------------------------------------------------ Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Herb and oil Marinade ***** ********************************* Categories: Sauces Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Juice and rind of 1 Orange 1/4 cup Lemon Juice 1/4 cup Vegetable Oil 1/2 tsp Ginger 1/2 tsp Sage 1 x Clove of garlic, minced 1 x Freshly ground pepper DIRECTIONS ------------------------------------------------------------ Combine ingredients. Allow meat to marinate in shallow glass dish for 4 hours in refrigerator. Baste with marinade during broiling or barbequing. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Herbed Garlic Croutons ***** ********************************** Categories: Appetizers Croutons Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Margarine (unsalted) 2 x Cloves garlic, minced 1/2 tsp Basil 1/2 tsp Oregano 2 cup Whole wheat bread cubes,1/2" DIRECTIONS ------------------------------------------------------------ In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: - try other seasonings of your choice such as curry powder, cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container. They may be reheated and crisped in 350 deg F oven for 5 minutes. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Herbed Tomato Soup ***** ****************************** Categories: Herbs Soups Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Chopped Onion 1 Tbsp Butter Or Margarine 8 oz (1 Can) Tomato Sauce 1/4 tsp Dried Basil, Crushed 1/8 tsp Dried Thyme, Crushed 1 x Dash Freshly Ground Pepper 1 cup Water 1 tsp Instant Chicken Bouillon 1 x Parmesan Croutons DIRECTIONS ------------------------------------------------------------ In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Heringsalat (Herring Salad) ***** *************************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Pickled Herring; Drained 1/2 ea Green Pepper; Seed And Dice 1 ea Apple; Tart, Core And Dice 1 ea Orange; Sectioned And Diced 2 tsp Onion; Grated 2 Tbsp Vegetable Oil 1 Tbsp Vinegar 4 ea Lettuce Leaves; Cupped DIRECTIONS ------------------------------------------------------------ Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Herring Salad With Sour Cream Sauce ***** *********************************************** Categories: German Salads Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ------SOUR-CREAM SAUCE------ 1 cup Sour Cream 1/2 cup Yogurt 1/2 x Lemon; Juice Only 1/4 tsp Sugar -----------SALAD------------ 2 ea Onions; Small 2 ea Apples; Medium, Tart 8 ea Herring Fillets; Marinated 2 tsp Dill; Fresh OR 1/2 tsp Dillweed; Dried DIRECTIONS ------------------------------------------------------------ Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Hershey's Light Chocolate Cake ***** ****************************************** Categories: Cakes Desserts Chocolate Calories per serving: 160 Number of Servings: 12 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 0 Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 Cup Flour 1/3 Cup Hershey's CoCoa 1 tsp Baking Soda 6 Tbsp Extra Light Corn Oil Spread 1 Cup Sugar 1 Cup Skim milk 1 Tbsp White Vinegar 1/2 tsp Vanilla Extract DIRECTIONS ------------------------------------------------------------ Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. ==============Light CoCoa Frosting============= In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** High-Protein Muffins ***** ******************************** Categories: Muffins Breads Breakfast Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup 40% Bran Flakes Cereal 1 1/2 cup Raisins 1 3/4 cup Milk 1 cup Stirred Whole Wheat Flour 1 cup Soy Flour 1 cup Toasted Wheat Germ 4 tsp Baking Powder 1 1/2 tsp Ground Nutmeg 3/4 tsp Salt 4 ea Large Eggs, Slightly Beaten 2/3 cup Honey 2/3 cup Vegetable Oil 1/4 cup Dark Molasses DIRECTIONS ------------------------------------------------------------ Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Hobo Buns ***** ********************* Categories: Main dish Vegetables Calories per serving: Number of Servings: 3 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Mayo Or Salad Dressing 1/2 tsp Prepared Mustard 3 ea Kaiser or French Rolls,Split 3 ea Slices Bologna 1 ea Large Tomato, Sliced 3 ea Green Pepper Rings 3 ea Slices Cheese DIRECTIONS ------------------------------------------------------------ Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top halves of rolls. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Holiday Cheddar Date Cake ***** ************************************* Categories: Cakes Cheese Desserts Calories per serving: Number of Servings: 20 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Butter; Room Temperature 1 1/2 cup Light Brown Sugar; Packed 4 ea Eggs; Lg 1 cup Cheddar; Sharp, Shredded 3 1/2 cup Unbleached Flour 1/2 tsp Baking Soda 1 tsp Salt 1 tsp Cinnamon; Ground 1/4 tsp Cloves; Ground 16 oz Dates; Pitted,Finely Chopped 2 cup Pecans; Chopped 4 oz Candied Cherries;Halved,1jar 2 cup Raisins; Golden 1 cup Milk --------DECORATIONS--------- 4 ea Candied Pineapple Slices 12 ea Almonds; Whole Blanched DIRECTIONS ------------------------------------------------------------ * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Holiday Eggnog Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 1/4 cup Sugar 1/4 tsp Ground Nutmeg 1/4 cup Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 8 oz Cream Cheese, Softened 1/4 cup Sugar 1 cup Eggnog 1 cup Whipping Cream, Whipped DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Homemade Chips, Lo cal, lo fat. ***** ******************************************* Categories: Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Unpeeled baking potatoe 2 Tbsp Fat free Italian dressing DIRECTIONS ------------------------------------------------------------ Preheat oven to 500F. Lightly spray cookie sheet with vegetable cooking spray. Slice unpeeled baking potato into very thin slices. In bowl, toss potatoe slices with dressing until evenly coated. Arrange potatoes in single layer on cookie sheet. Bake about 20 min. or until lightly browned on both sides, turning once after 10 min. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Homemade Croutons ***** ***************************** Categories: Salads Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Butter 5 Tbsp Light Oil 2 ea Garlic cloves minced 1 tsp Oregano 1 tsp Thyme 5 ea Day old bread DIRECTIONS ------------------------------------------------------------ Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes. Fry slowly until lightly brown. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Homestyle Zucchini & Tomatoes ***** ***************************************** Categories: Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Oil 1 ea Med Clove Garlic Fine Chop 4 1/2 cup Thinly Sliced Zucchini 14 1/2 oz (1 Can) Tomatoes * 1 ea Env. Soup Mix ** 1 1/4 tsp Basil Leaves DIRECTIONS ------------------------------------------------------------ * Tomatoes should be whole peeled tomatoes, drained and chopped. ** Choose one of the Following Soup mixes to be used: Golden Onion or ~--------------------------------------------------------------------- ----- In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Honey and Garlic Dressing 2 ***** *************************************** Categories: Salads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Mayonnaise 1/4 cup Red Wine Vinegar 3 Tbsp Liquid Honey 2 ea Garlic cloves, crushed 1 Tbsp Dijon mustard 1 Tbsp Worcestershire sauce 1 tsp Tabasco 1 ea Salt and Pepper to taste DIRECTIONS ------------------------------------------------------------ Mix all the ingredients together with a wire whisk (remember this month is dedicated to exercise and diet) and allow to sit in the fridge overnight. Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Honey Basted Turkey ***** ******************************* Categories: Main dish Poultry Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 lb Turkey 1/2 cup Oil 1/2 cup Soya sauce 2 Tbsp Honey 1 1/2 tsp Ground ginger 1 1/2 tsp Dry mustard 2 ea Cloves garlic, minced DIRECTIONS ------------------------------------------------------------ Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30 minutes, turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Honey Curried Chicken ***** ********************************* Categories: Poultry Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Chicken Breasts - skin on 1/4 cup Butter melted 1/4 cup Honey 2 Tbsp Dijon Mustard 3 tsp Curry Powder or Garam Masala 2 x Hot Pepper Sauce 1 ea Clove Garlic small crushed 2 Tbsp Soya Sauce 2 Tbsp Lemon Juice 1 tsp Ginger grated or finely chop 1 ea Salt and Pepper to taste DIRECTIONS ------------------------------------------------------------ In an oiled Baking Dish, arrange chicken skin side down. Combine all other ingredients and stir until smooth. Pour over chicken and refridgerate 1 hour. (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375 degree oven for 20 minutes. Turn chicken over and baste with remaining sauce, bake chicken another 20-30 minutes or until its tender and no pink remains, basting periodically. Serve with anything - rice, noodles, or baked potatoe *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Honey garlic dressing ***** ********************************* Categories: Salads Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Egg Yolks 4 cup Olive oil 1 Tbsp Paprika 1 Tbsp Crushed black pepper 1 1/2 Tbsp Salt 1 Tbsp Fresh purred garlic 1/2 cup Honey 3/4 cup Tarragon 3/4 cup Red wine vinegar DIRECTIONS ------------------------------------------------------------ In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended. This dressing must be stored in the fridge or it will spoil. Yield 5 cups *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Honey-Baked Chicken ***** ******************************* Categories: Low-cal Chicken Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Broiler/fryer Chicken,skined 3/4 cup Shredded yellow Squash 3/4 cup Shredded Zucchini 1/2 cup Finely chopped Onion 1/2 cup Finely chopped Celery 1 1/4 cup Toasted,wholewheat Breadcrum 1 x Clove Garlic, crushed 1 x Egg, beaten 1/4 cup Chopped Pecans 1/4 tsp Salt 1/4 tsp Pepper 3 Tbsp Unsweetened Apple Juice 2 Tbsp Honey DIRECTIONS ------------------------------------------------------------ Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening.) Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture. PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg calcium. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Horseradish BBQ Sauce ***** ********************************* Categories: Sauces Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 lb Chicken pieces 1 cup Butter 1/2 cup Fresh lemon juice 1/2 cup Cider vinegar 1/2 cup Ketchup 2 tsp Worcestershire sauce 4 ea Drops of Hot pepper sauce 1/3 cup Prepared horseradish 1 ea Salt and pepper DIRECTIONS ------------------------------------------------------------ Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Hot and Sour Cabbage ***** ******************************** Categories: Main dish Hot & spicy Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Napa cabbage leaves 3 Tbsp peanut oil 4 ea large dried chili peppers 1/2 Tbsp Szechuan peppercorns 1/2 tsp salt 1 Tbsp thin soy sauce 1/2 Tbsp rock sugar 1/2 Tbsp Chinkiang vinegar 1 tsp sesame oil DIRECTIONS ------------------------------------------------------------ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-fry whole chilis until they just blacken; quickly add peppercorns. When they exude pungent odor, push up side of wok and raise heat to high. Add salt & cabbage all at once. Keep tossing cabbage until it is wilted & soft. This takes several minutes. There should be about 2 T of water in wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted, toss with cabbage, then sprinkle vinegar over all. Keep tossing on high heat for another 20 seconds. Add sesame oil; toss briefly; remove to serving dish. If serving this dish cold, wait until it has cooled, then cover & refrigerate. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** HOT AND SOUR SOUP ***** ***************************** Categories: Soups Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Chicken breasts, skind,boned 4 Tbsp Soy sauce 1 Tbsp Salad oil 6 cup Water 3/4 tsp Ground white pepper 3 Tbsp White wine vinegar 1/4 lb Snow peas 1 ea Red pepper, thin strips 8 oz Can bamboo shoots, drained 2 ea Chicken bouillon cubes 1 lb Firm tofu, cut bite size 1/3 cup Cornstarch 2 ea Eggs 1 ea Green onion, thinly sliced DIRECTIONS ------------------------------------------------------------ Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender - about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Hot Buttered Rum ***** **************************** Categories: Beverages Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Brown Sugar 4 tsp Butter Or Margarine,Softened 1 x Dash Ground Cinnamon 1 x Dash Ground Nutmeg 1 1/2 cup Warm Water 1/2 cup Rum 1 x Lemon Slices (Opt.) DIRECTIONS ------------------------------------------------------------ In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Hot Chedder Bean Dip ***** ******************************** Categories: Dips Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Mayonnaise 16 oz Pinto beans drained, mashed 1 cup Shredded chedder cheese 4 oz Chopped green chilies 1/4 tsp Hot pepper sauce DIRECTIONS ------------------------------------------------------------ Stir all ingredients until well mixed. Spoon into small overproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Hot Chicken Wings ***** ***************************** Categories: Cajun Appetizers Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 lb Chicken wings 1 x Oil for frying (optional) 6 oz Hot sauce or Tabasco 1/2 cup Melted butter DIRECTIONS ------------------------------------------------------------ Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Hot Chocolate Float ***** ******************************* Categories: Chocolate Ice cream Beverages Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Warm Water 2 ea Env. Instant Cocoa Mix 1 x Ice Cream * DIRECTIONS ------------------------------------------------------------ * Ice cream should be one of the following: Chocolate-chip Mint or ~--------------------------------------------------------------------- ---- In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Hot Crab Dip ***** ************************ Categories: Dips Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 oz Cream cheese 1/2 cup Mayonnaise 6 oz Crabmeat, drained 1/4 cup Minced onion 1 Tbsp Lemon juice 1/8 tsp Hot pepper sauce DIRECTIONS ------------------------------------------------------------ Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into small ovenproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 1 cup. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** HOT POTATO AND BROCCOLI SALAD ***** ***************************************** Categories: Salads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Potatoes, medium, peeled 1 ea Bunch broccoli, broken flore 1/4 cup Vegetable or salad oil 1/4 cup Lemon juice 1/4 tsp Garlic powder 3/4 tsp Salt 1 tsp Basil 1/4 tsp Liquid hot pepper sauce 2 ea Green onions, sliced DIRECTIONS ------------------------------------------------------------ Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.) Cal: 160, Fat: 2g. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Hot Potato Salad ***** **************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Potatoes;Med,Boiled In Skins 3 ea Bacon; Slices 1/4 cup Onion; Chopped 1 Tbsp Unbleached Flour 2 tsp Sugar 3/4 tsp Salt 1/4 tsp Celery Seeds 1/4 tsp Pepper 3/8 cup ;Water 2 1/2 Tbsp Vinegar DIRECTIONS ------------------------------------------------------------ Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Howtowdie (Scottish Roast Chicken) ***** ********************************************** Categories: Main dish Poultry Foreign Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Broiler, frying chicken 6 ea Medium onions 1/4 cup Margarine or butter, melted --------OAT STUFFING-------- 1 ea Large onion finely chopped 1/4 cup Margarine 1 cup Regular rolled oat tsp Salt 1/2 tsp Ground coriander 1/2 tsp Pepper 1/8 tsp Grated nutmeg DIRECTIONS ------------------------------------------------------------ Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375 F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 1/2 hours. OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over medium heat unitl light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crip, about 3 to 4 minutes. *** Recipe Via Compu-Chef (tm) *** ****************** ***** Hummus ***** ****************** Categories: Garlic Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 31 oz (2 cns) Chick Peas 1 x Liquid * 6 Tbsp Tahini ** 1/3 cup Lemon Juice or To Taste 3 ea Large Cloves Garlic(or More) 1 x Salt & Fresh Ground Pepper ---------GARINISHES--------- 1 x Olive Oil 1 x Paprika 1 x Fresh Chopped Parsley DIRECTIONS ------------------------------------------------------------ * Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. ---------------------------------------------------------------------- ---- Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Hunters Stew ***** ************************ Categories: Soups Appetizers Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Dried mushroom 1/4 cup Water 2 lb Sauerkraut 1 ea Apple, peel, core, sliced 1 cup 20 oz Tomatoes 5 ea Peppercorns 1 ea Bay leaf 2 cup Diced Polish sausage 1 cup Coarsely chopped bacon 1 ea Steamed potatoes DIRECTIONS ------------------------------------------------------------ Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Individual Carrot-Pork Loaves ***** ***************************************** Categories: Pork Meats Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Shredded Carrot 2 Tbsp Chopped Onion 1 ea Large Beaten Egg 1/4 cup Fine Dry Bread Crumbs 1/4 tsp Dried Oregano, Crushed 1/2 lb Ground Pork 1/4 cup Shredded Cheddar Cheese DIRECTIONS ------------------------------------------------------------ Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1 1/2 minutes or till tender; drain. Stir in egg, bread crumbs, oregano, 1/4 t salt and a dash of freshly ground pepper. Add pork; mix well. Shape into two individual loaves. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power for 4 to 5 minutes or till no longer pink, giving the dis a quarter turn and draining off fat every 2 minutes. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 45 seconds to 1 1/2 minutes, or till cheese is melted. Server hot. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Irish Coffee ***** ************************ Categories: Beverages Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Warm Water 1 Tbsp Instant Coffee Crystals 1/4 cup Irish Whiskey 1 x Brown Sugar To Taste 1 x Dessert Topping * DIRECTIONS ------------------------------------------------------------ * Dessert topping should be in a pressurized can. ~--------------------------------------------------------------------- ---- In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Irish Lamb Stew ***** *************************** Categories: Main dish Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Boneless leg of lamb 3 Tbsp Oil 2 ea Medium onions, chopped 1 ea Clove of garlic, minced 2 Tbsp Flour 2 cup Beef stock 1 tsp Salt 1 x Black peper to taste 1/4 tsp Rosemary 1 ea Bay leaf 1 lb Potatoes, cut into pieces 6 ea Carrots sliced 2 ea Small rutabagas, cubed 1 lb Frozen peas 1 ea Jar of boiled onions DIRECTIONS ------------------------------------------------------------ Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Italian Meat Sauce ***** ****************************** Categories: Sauces Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Butter 1/2 cup Olive oil 1 1/2 cup Onion; finely chopped 1 cup Carrots; grated 1/2 cup Celery; finely chopped 2 1/2 cup Mushrooms; finely chopped 2 tsp Parsley; finely chopped 2 lb Lean ground beef/hamburger 2 Tbsp Flour 2 Tbsp Tomato puree 1 cup Red wine 3 1/2 cup Beef broth 1 x Salt; to taste 1 x Pepper; to taste 1 x Oregano; to taste 1 x Garlic; to taste DIRECTIONS ------------------------------------------------------------ Combine butter and oil in large frypan and heat. Add onions and saute' for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. Each serving is about 1 cup of sauce. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Italian Meatballs in Tomato Sauce ***** ********************************************* Categories: Main dish Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------SAUCE------------ 3/4 cup Chopped onion 2 x Cloves garlic, minced 2 Tbsp Olive oil 1/3 cup Minced parsley 1 tsp Dried basil, crumbled 28 oz Crushed tomatoes 6 oz Tomatoe paste 1/2 cup Chicken stock 1/4 cup Dry red wine 2 Tbsp Sugar 2 Tbsp Freshly grated romano 1/2 tsp Salt 1/2 tsp Oregano, crumbled ---------MEATBALLS---------- 2 ea Slices bread, soaked 1 lb Ground chuck 2 ea Large eggs, beaten lightly 1/2 cup Freshly grated romano 1 ea Clove garlic, minced 3 Tbsp Minced parsley 1 tsp Dried oregano 1/2 tsp Salt 1 x Ground black pepper 1/4 cup Olive oil DIRECTIONS ------------------------------------------------------------ SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano, and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the parsley, the garlic, the oregano, the salt, and the pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish improves in flavour if it is cooled and chilled, covered, overnight or up to 2 days. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Italian Sausage in Tomato Sauce ***** ******************************************* Categories: Cajun Appetizers Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Italian Sausage 2 Tbsp Olive oil 2 cup Tomato sauce 1 tsp Oregano 1 cup Chablis wine 1 lb Mushrooms, fresh and sliced DIRECTIONS ------------------------------------------------------------ Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With Inside Help. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Italian Sausage Spaghetti Sauce ***** ******************************************* Categories: Cajun Italian Main dish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Italian sausage 1 cup Dried parsley 1 Tbsp Garlic, finely chopped 1/2 cup Olive oil 1 tsp Red cayenne pepper 1 cup Plain flour 3 Tbsp Lea & Perrins 2 cup Onions, finely chopped 1 cup Celery, finely chopped 1/4 tsp Dried mint 1/2 cup Bell pepper, finely chopped 3 cup Tomato sauce 2 cup Water 1 x Salt, to taste 2 cup Dry white wine DIRECTIONS ------------------------------------------------------------ Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor Help" *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Jager-eintopf (Hunter's Stew) ***** ***************************************** Categories: German Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Onions; Minced 1/4 lb Mushrooms; Sliced 2 Tbsp Vegetable Oil 1 lb Ground Beef; Coarse Grind * 1 cup Beef Broth 5/8 tsp Nutmeg 1/2 tsp Worcestershire Sauce 1 tsp Salt 1/2 tsp Pepper 3 ea Potatoes; Medium 3 Tbsp Butter 2 ea Eggs; Large 4 ea Apples; Tart 1/2 cup Bread Crumbs; Fine, Dry DIRECTIONS ------------------------------------------------------------ * Ground beef should only be ground once and be the leanest you can get. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45 minutes and then at 400 degrees F. for 10 minutes more. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Jambalaya ***** ********************* Categories: Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Butter 1 cup Chopped onion 2 ea Cloves garlic, crushed 28 oz Can tomatoes 1 1/2 cup Long grain rice 1 tsp Basil 1 tsp Salt 1/2 tsp Pepper 1/4 tsp Cayenne 1 Tbsp Soup mix 1/2 cup Chopped green pepper 1/2 cup Sliced celery 1/4 cup Parsley, dried 1 lb Shrimp uncooked 3 ea Chicken Breasts cook cube 6 ea Sliced mushrooms DIRECTIONS ------------------------------------------------------------ Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If necessary, add a little water or tomatoe juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked, but not overdone. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Jerk Chicken ***** ************************ Categories: Poultry Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Ground allspice 1 Tbsp Dried thyme 1 1/2 tsp Cayenne pepper 1 1/2 tsp Black pepper 1 1/2 tsp Ground sage 3/4 tsp Grated nutmeg 3/4 tsp Cinnamon 2 Tbsp Salt 2 Tbsp Garlic powder 1 Tbsp Sugar 1/4 cup Soya sauce 3/4 cup Vinegar 1/2 cup Orange juice 1/4 cup Olive oil 1 cup Minced onion 3 ea Green onions 4 ea Chicken breasts, halves DIRECTIONS ------------------------------------------------------------ In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side. Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Jim Echols' Cajun Spice ***** *********************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Paprika 1 tsp Salt 1 tsp Onion powder 1 tsp Cayenne powder 1 tsp Garlic powder 1 tsp Crushed chilies 1 tsp Ginger powder 3/4 tsp White pepper 3/4 tsp Black pepper 1/2 tsp Thyme 1/2 tsp Oregano DIRECTIONS ------------------------------------------------------------ Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Justin Wilson's Hush Puppies ***** **************************************** Categories: Cajun Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Cornmeal 1 x Ground cayenne pepper 1 cup Plain flour 2 ea Eggs, beaten 1 tsp Baking powder 1 cup Buttermilk 1 tsp Salt 1 cup Green onion, finely chopped 1/2 tsp Soda 2 Tbsp Bacon drippings, hot 1/2 cup Parsley, finely chopped 1/2 tsp Garlic powder (to taste) 1 x Deep fat for frying DIRECTIONS ------------------------------------------------------------ Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Justin's Tuna Salad ***** ******************************* Categories: Cajun Salads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Eggs, hard-boiled, chopped 2 Tbsp Mayonnaise 2 Tbsp Dill relish (heaping) 1 tsp Louisiana hot sauce 2 tsp Poupon mustard 1 ea 6 1/2 oz can tuna, drained DIRECTIONS ------------------------------------------------------------ Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Kale And Potato Soup ***** ******************************** Categories: German Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Potatoes; Medium 2 Tbsp Vegetable Oil 8 cup Water 1 tsp Salt 1/2 tsp Pepper 2 lb Kale; fresh 1/2 lb Garlic Sausage; * DIRECTIONS ------------------------------------------------------------ * Garlic Sausage should be the smoked kind, cooked and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Kartoffelsuppe (Potato Soup) ***** **************************************** Categories: German Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Potatoes; Medium 1 ea Onion; Medium Size 4 ea Celery & Leaves; Stalks 2 Tbsp Vegetable Oil 1 x Boiling Water 1 ea Bay Leaf; Small 1/2 tsp Salt 2 Tbsp Butter 2 cup Milk;Up to 3 Cups Maybe Used ----------GARNISH----------- 1 x Parsley; Chopped DIRECTIONS ------------------------------------------------------------ Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley. *** Recipe Via Compu-Chef (tm) *** ****************** ***** Kisses ***** ****************** Categories: Desserts Candies Calories per serving: Number of Servings: 60 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Butter 1/2 cup Sugar 1 tsp Vanilla 2 cup Flour 14 oz Hershey's kisses 1 x Confectioner's sugar DIRECTIONS ------------------------------------------------------------ 1. Cream butter and sugar, beating well. Add vanilla and flour, and mix well. Chill dough for one hour. 2. Preheat oven to 375. Pinch off a piece of dough. Roll into ball with palms of hands and then flatten. Dough should not be thick. Put kiss in center. Bring dough up, shaping around kiss to cover completely. 3. Place onto ungreased cookie sheet one inch apart and bake for 12-15 minutes, until just starting to brown. 4. Roll in confectioner's sugar when cool. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Kit's Chocolate Mousse ***** ********************************** Categories: Desserts Chocolate Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 18 oz Semisweet chocolate 2 cup Heavy cream - well chilled 6 ea Egg 2 Tbsp Confectioner's sugar 2 Tbsp Creme de Cacao 1 Tbsp Vanilla extract DIRECTIONS ------------------------------------------------------------ 1. Melt the chocolate over hot water. Let it cool until only warm. 2. While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture. 3. Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended. 5. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Kiwi Fruit Gelato ***** ***************************** Categories: Desserts Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Water 1/2 cup Sugar 1/2 cup Light corn syrup 4 ea Kiwifruit; pared 5 Tbsp Lemon juice 1/4 tsp Lemon peel; grated DIRECTIONS ------------------------------------------------------------ Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Konigsberg Meatballs ***** ******************************** Categories: German Beef Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ---------MEATBALLS---------- 1 ea Hard Roll 3/4 cup Water 1 lb Ground Beef; Lean 1 ea Bacon; Strip, Diced 4 ea Anchovy Fillets; Diced 1 ea Onion; Small, Chopped 1 ea Egg; Large 1/2 tsp Salt 1/4 tsp Pepper; White -----------BROTH------------ 6 cup Water 1/2 tsp Salt 1 ea Bay Leaf 1 ea Onion; Small, Peeled, Halved 6 ea Peppercorns -----------GRAVY------------ 1 1/2 Tbsp Butter or Margarine 1 1/2 Tbsp Unbleached Flour 1 Tbsp Capers 1 ea Lemon Juice; Of 1/2Med.Lemon 1/2 tsp Mustard; Prepared 1 ea Egg Yolk; Large 1/4 tsp Salt 1/4 tsp Pepper; White DIRECTIONS ------------------------------------------------------------ Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** KOORMA VEGETABLE CURRY ***** ********************************** Categories: Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Margarine 1 hopped onion 4 ea Garlic cloves 14 oz Can plum tom w liquid, chop 4 oz Can mild chiles drained chop 1 tsp Grated ginger, salt, cumin 1 tsp Coriander, dry mustard 1/2 tsp Turmeric, nutmeg, cinnamon 2 ea Potatoes, peeled and diced 3 cup Bite sized cauliflower 2 ea Large carrots 3 Tbsp Chopped fresh cilantro 2 cup String beans, 1 in. pieces 1 cup Plain low fat yogurt DIRECTIONS ------------------------------------------------------------ Heat margarine in wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chiles, ginger, salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 min., stirring occasionally, then stir in the cilantro. Simmer for another 20 min over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; if needed add additional water, but not so much that becomes soupy.Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yogurt. Serve at once. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Krautsuppe (Cabbage Soup) ***** ************************************* Categories: German Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Slices Bacon; Thick, Diced 2 ea Onions; Sliced 1 ea Turnip; Sliced 2 ea Carrots; Diced 2 ea Potatoes; Cubed 1 ea Head Green Cabbage; shredded 4 cup Chicken Stock Or Bouillon 2 cup Water 6 ea Sprigs Parsley * 1 ea Bay Leaf * ----------GARNISH----------- 1/4 cup Parmesan Cheese; Grated DIRECTIONS ------------------------------------------------------------ * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Lamb And Pine Nut Stir-Fry ***** ************************************** Categories: Lamb Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 oz Boneless Lamb 1/3 cup Water 1 Tbsp Oyster Sauce * 1 1/2 tsp Cornstarch 1 tsp Grated Gingerroot 1/2 tsp Instant Chicken Bouillon 1 1/2 cup Bok Choy, Cut In 1" Pieces 1/2 cup Sliced Fresh Mushrooms 2 Tbsp Water 1 Tbsp Cooking Oil 1/4 cup Pine Nuts, Toasted 1 x Hot Cooked Rice (Opt.) DIRECTIONS ------------------------------------------------------------ * Oyster sauce is an ingredient used frequently in Oriental Cooking. ~--------------------------------------------------------------------- ---- Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Lasagna Rolls ***** ************************* Categories: Pasta Main dish Meats Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Bulk Italian Sausage 1/4 cup Chopped Onion 1 ea Large Beaten Egg 1/2 cup Cream-style Cottage Cheese 2 Tbsp Grated Parmesan Cheese 4 ea Lasagna Noodles, Cooked 8 oz (1 can) Pizza Sauce 1 Tbsp Water or Dry Red Wine 1/4 cup Shredded Mozzarella Cheese DIRECTIONS ------------------------------------------------------------ Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge. Place seam side down in a small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through. Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Lattice Cherry Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk (20 oz) Cookie Mix * 16 oz Cream Cheese, Softened 1 cup Sour Cream 3/4 cup Sugar 1/4 tsp Almond Extract 3 ea Large Eggs 21 oz (1 cn) Cherry Pie Filling DIRECTIONS ------------------------------------------------------------ * Cookie mix should be refrigerated Sugar Cookie dough from the dairy ---------------------------------------------------------------------- ----- Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Lebkuchen (Spice Bars) ***** ********************************** Categories: German Cookies Desserts Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 tsp Cinnamon 1 tsp Allspice; Ground 1/4 tsp Cloves; Ground 1/2 tsp Salt 2 1/4 cup Flour; Unbleached, Unsifted 1/2 tsp Baking Powder 1/2 cup Almonds, Ground 1 tsp Lemon Rind; Grated 2 ea Eggs; Large 3/4 cup Sugar 3/4 cup Honey 1/2 cup Milk --------ALMOND GLAZE-------- 1 cup Confectioners' Sugar 1/2 tsp Almond Extract 1 tsp Rum 1 Tbsp ;Water DIRECTIONS ------------------------------------------------------------ Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** LEEK AND POTATO GRATIN ***** ********************************** Categories: Main dish Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Margarine 2 ea Lg leeks, white part chopped 1 ea Red bell pepper, diced 3 ea Matzos, broken 1 cup Hot water 4 ea Potatoes, baked, peel, slice 6 oz Evaporated skim milk 1 ea Salt and pepper 1 cup Grated mozzarella 1 ea Minced chives for top DIRECTIONS ------------------------------------------------------------ Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover until wilted. Add red pepper saute 5 min.Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water.Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 qt. casserole. Sprinkle cheese over top followed by chives. Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Lemon Coleslaw ***** ************************** Categories: Coleslaw Salads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 Cup Mayonnaise 1/2 Cup Sour Cream 1/4 Cup Fresh Lemon Juice 2 Tbsp Dijon Mustard 2 Tbsp Olive Oil 2 Tbsp Sugar 1 Tbsp White Wine Vinegar 1 Tbsp Prepared Horseradish 1 tsp Salt 1/2 tsp Celery Seeds 1/2 tsp pepper 8 Cup Shredded Cabbage (about 1 1/2 Lbs) 1/2 Red Bell Pepper (cut into matchsticks) 1/2 Green Bell Pepper (Cut into matchsticks) 1/4 Red Onion (Cut into matchsticks) 1 Carrot, shredded 2 Tbsp Chopped Fresh Parsley 2 tsp Grated Lemon Peel DIRECTIONS ------------------------------------------------------------ Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Lemon Delight Cheesecake ***** ************************************ Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Graham Cracker Crumbs 1/4 cup Sugar 1/2 cup Margarine, Melted 1 ea Env. Unflovored Gelatin 1/3 cup Cold Water 1/3 cup Lemon Juice 3 ea Large Eggs, Separated 1/2 cup Sugar 1 tsp Grated Lemon Peel 16 oz Cream Cheese, Softened* DIRECTIONS ------------------------------------------------------------ * Or use 2 8-oz containers of Philly soft cream cheese. ---------------------------------------------------------------------- ----- Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Lemon Raspberry Muffins ***** *********************************** Categories: Muffins Breads Desserts Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Unbleached Flour 1 cup Sugar 3 tsp Baking Powder 1/2 tsp Salt 1 cup Half-and-half 1/2 cup Vegetable Oil. 1 tsp Lemon Extract 2 ea Large Eggs 1 cup Fresh/Frozen Raspberries * DIRECTIONS ------------------------------------------------------------ * Frozen raspberries should be without syrup and should not be thawed. ~--------------------------------------------------------------------- ---- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Lemon Spice Tea ***** *************************** Categories: Beverages Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Warm Water 1 Tbsp Honey 2 ea Slices Lemon 2 ea Inches Stick Cinnamon * 2 ea Tea Bags 1 x Lemon Slices (Opt.) DIRECTIONS ------------------------------------------------------------ * Stick cinnamon sould be broken up into small pieces. ~--------------------------------------------------------------------- ---- In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Lentil Soup With Franankfurters ***** ******************************************* Categories: German Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Lentils; Dried Quick-Cooking 6 cup Water 2 ea Bacon; Slices, Diced 1 ea Leek or Green Onion; * 1 ea Carrot;Large, Finely Chopped 1 ea Celery;Stalk, Finely Chopped 1 ea Onion; Finely Chopped 1 Tbsp Vegetable Oil 2 Tbsp Unbleached Flour 1 Tbsp Vinegar 4 ea Frankfurters; Thickly Sliced 1 Tbsp Catsup; Tomato 1 tsp Salt 1/4 tsp Black Pepper DIRECTIONS ------------------------------------------------------------ * Leek or Green Onion should be finely chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Lime Delicious Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 cup Zwieback Toast Crumbs 2 Tbsp Sugar 1/3 cup Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 1/4 cup Lime Juice 3 ea Large Eggs, Separated 1/2 cup Sugar 1 1/2 tsp Grated Lime Peel 16 oz Light Neufchatel Cheese,Soft 2 cup Thawed Whipped Topping DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Lisa's Tartar Sauce. ***** ******************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Mayonnaise 1 cup Parsley, chopped fine 1 cup Sweet relish,chopped&drained 1 x Dash, Lea & Perrins 1 cup Chow chow (sour)drained 1 x Bunch green onions, chopped 1 x Louisiana hot sauce (dash) 1 ea Medium onion, chopped fine DIRECTIONS ------------------------------------------------------------ Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to. Sauce can be stored in the refrigerator for some time. Justin Wilsons "Outdoor cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Little Cheddar Biscuits ***** *********************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Unbleached Flour 1 tsp Mustard; Dry 1 tsp Paprika 1/4 tsp Baking Powder 1 cup Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 tsp Worcestershire Sauce DIRECTIONS ------------------------------------------------------------ Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a rk, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Liver And Onions ***** **************************** Categories: Meats Main dish Calories per serving: Number of Servings: 3 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Calf Or Beef Liver * 2 ea Med. Onions, Sliced 2 Tbsp Vegetable Oil 1/4 tsp Pepper 1/4 tsp Ground Sage 2 tsp Soy Sauce (ImportedIf Avail) 1 Tbsp Lemon Juice 1 x Chopped Parsley DIRECTIONS ------------------------------------------------------------ * Liver should be sliced from 1/4 to 1/2-inch thick. ~--------------------------------------------------------------------- ----- Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt casserole. Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest pieces to outsied in 9- inch pie plate. Spoon onions evenly over liver. Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn. Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook). Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Liver in Mustard Sauce ***** ********************************** Categories: Cajun Main dish Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Salt 1 x Ground red cayenne pepper 4 ea Slices liver 1/2 - 3/4"thick 1 x Oleo (margarine) 1 cup Shallots, chopped 1 cup Dry white wine 1 Tbsp Creole or poupon mustard DIRECTIONS ------------------------------------------------------------ Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it. From Justin Wilson's "Outdoor Cooking with Inside Help" *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Louisiana Roast Beef ***** ******************************** Categories: Cajun Main dish Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Onions, chopped very fine 1/4 cup Celery, chopped very fine 1/4 cup Bell peppers, chopped fine 2 Tbsp Unsalted butter 1 tsp Salt 1 tsp White pepper 3/4 tsp Black pepper 3/4 tsp Minced garlic 1/2 tsp Dry mustard 1/2 tsp Ground cayenne 4 lb Boneless sirloin roast DIRECTIONS ------------------------------------------------------------ In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Macaroni Bake, Low cal ***** ********************************** Categories: Main dish Low-cal Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Macaroni, cooked 1 ea Onion, chopped 2 Tbsp Margarine 1/4 cup Flour 2 cup Skimmed milk 2 tsp Dill weed 2 tsp Parsley 1/8 tsp Garlic powder 1/2 tsp Pepper 2 cup Low fat cottage cheese 1/3 cup Bread crumbs 1 pn Paprika DIRECTIONS ------------------------------------------------------------ Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Madras Dip ***** ********************** Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Hard-boiled eggs 2 cup Sour cream 2 cup Curry powder 1 tsp Onion (grated) 2 Tbsp Green pepper (grated) 2 Tbsp Celery (grated) 1 x Seasonings DIRECTIONS ------------------------------------------------------------ Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Mandarin Hot and Sour Soup ***** ************************************** Categories: Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 cup Soup stock, 6-8 cups 1/4 lb Pork, lean 1/2 ea Square bean curd (optional) 1/4 cup Shredded bamboo shoot 3 ea Dried black mushrooms 2-3* 2 Tbsp Sliced can button mushrooms 4 ea Dried wood ears (optional)* 2 ea Stalks green onion, chopped 1 ea Slice cooked ham, shredded** 4 Tbsp Vinegar 1 tsp Chili Oil (optional) 1/4 hite pepper 3/4 tsp Salt 1/2 tsp Sesame oil 1/2 tsp Sugar 1 Tbsp Soy sauce 2 ea Eggs lightly beaten 3 Tbsp Cornstarch in 3 T water DIRECTIONS ------------------------------------------------------------ * Soaked and shredded. ** Optional Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Mango Salsa ***** *********************** Categories: Sauces Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Mango 1 ea Jalapeno Peppr 2 Tbsp Fresh Corriander 1 ea Juice of 1 lemon 1 tsp Olive oil DIRECTIONS ------------------------------------------------------------ Dice Mango, jalapeno pepper and fresh coriander very finely. Combine. Add lime juice and olive oil. Serve the soup with a generous dollop of sour cream and another generous dollop of Mango Salsa on top of the sour cream. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Manitoba Wild Rice ***** ****************************** Categories: Pasta Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Wild rice 4 cup Water 1 tsp Salt 6 ea Slices bacon 2 ea Onions, chopped 1 ea Sweet green pepper chopped 3 ea Stalks celery, chopped 1 1/2 cup Sliced mushrooms 2 Tbsp Butter 1/4 cup Beef stock or water 1 x Salt and pepper to taste DIRECTIONS ------------------------------------------------------------ Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper.. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Maple Glazed Carrots ***** ******************************** Categories: Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea Medium sized carrots 1/2 cup Fresh Orange juice 1 ea Rind, of orange grated 3 Tbsp Maple syrup 1 ea Pinch of mace or nutmeg 3 Tbsp Butter DIRECTIONS ------------------------------------------------------------ Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remianing ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Marble Cheesecake ***** ***************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 3/4 cup Sugar 1 tsp Vanilla 3 ea Large Eggs 1 oz Square Unsweeted Chocolate * DIRECTIONS ------------------------------------------------------------ * The 1 oz square of unsweetened Chocolate should be melted. ---------------------------------------------------------------------- ----- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Marble Cheesecake ***** ***************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 3/4 cup Sugar 1 tsp Vanilla 3 ea Large Eggs 1 oz Square Unsweeted Chocolate * DIRECTIONS ------------------------------------------------------------ * The 1 oz square of unsweetened Chocolate should be melted. ~--------------------------------------------------------------------- ----- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Marbled Chocolate Cheesecake (Lo Cal) ***** ************************************************* Categories: Cakes Low-cal Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2/3 cup Skim milk 1/4 cup Skim milk 1 ea Envelope unflavoured gelatin 6 Tbsp Sugar 2 ea Eggs, separated, room temp. 2 tsp Vanilla extract 12 oz Low fat cottage cheese 3 Tbsp Unsweetened cocoa ---CHOCOLATE CRUMB CRUST---- 1/2 cup Vanilla wafer crumbs 1 Tbsp Unsweetened cocoa 1 1/2 Tbsp Butter or marg. melted DIRECTIONS ------------------------------------------------------------ In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Margarita ***** ********************* Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 oz Tequila 1/2 oz Triple Sec 1 oz Lemon or lime juice DIRECTIONS ------------------------------------------------------------ Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake ingredients with ice and strain into the salt-rimmed glass. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Margarita Sunrise ***** ***************************** Categories: Beverages Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Lime; Cut Into Halves 1 x Granulated Sugar 3 cup Cracked Ice 1/4 cup Powdered Sugar 1 cup Tequila 6 oz Frozen Orange Juice; * DIRECTIONS ------------------------------------------------------------ * Use 1 6-ounce can of thawed frozen concentrate. ---------------------------------------------------------------------- ---- Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy. *** Recipe Via Compu-Chef (tm) *** ********************************************************** ***** Marinade and Basting Sauce for Brisket of Beef ***** ********************************************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Dry red wine 3 tsp Salt 1 cup Olive or peanut oil 3 Tbsp Poupon mustard 2 Tbsp Wine vinegar 2 Tbsp Prepared horseradish 2 tsp Onion powder 3 Tbsp Lime juice 1 tsp Garlic powder 2 tsp Ground cayenne pepper DIRECTIONS ------------------------------------------------------------ Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Marinade for Lamb or Goat ***** ************************************* Categories: Cajun Sauces Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Chablis wind 1 cup Green creme de menthe 1 Tbsp Onion powder 1 tsp Dried mint (crushed) 2 Tbsp Louisiana hot sauce 1 cup Soy sauce 1 cup Water 2 Tbsp Olive oil DIRECTIONS ------------------------------------------------------------ Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Marinade for Steak ***** ****************************** Categories: Sauces Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup olive oil 1/2 cup Sherry vinegar OR: 1/2 cup Wine - red or white OR: 1/4 cup lemon juice 2 Tbsp Soy sauce 2 ea Garlic cloves - sliced Coarsely ground pepper 2 Tbsp Freshly chopped herbs 1 tsp Italian seasoning Red peppercorns - if desired 1 Tbsp Worcestershire sauce 1 tsp sugar DIRECTIONS ------------------------------------------------------------ "... Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor." Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade. 1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally. 2. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Marinated Mushrooms ***** ******************************* Categories: Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup White wine 1/2 cup White wine vinegar 2 Tbsp Brown sugar 2 ea Cloves garlic, minced 1/4 cup Sliced green onion 1/4 cup Diced red pepper 1 tsp Hot red pepper flakes 1 lb Small fresh mushrooms, trim 1/2 tsp Salt 1/4 tsp Ground black pepper 1/2 tsp Oregano leaves DIRECTIONS ------------------------------------------------------------ Combine wine, viinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transferr to covered jar or container. Regrigerate up to 1 week. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Marinated Tomatoes ***** ****************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Tomatoes; Large * 1 cup Vegetable Oil 1/4 cup Wine Vinegar 1/4 tsp Mustard; Dry 1 tsp Salt 1/4 tsp Black Pepper 1 ea Garlic; Clove, Large, Minced 1 Tbsp Basil; Fresh, Chopped 2 ea Thyme; Sprigs, Fresh,Chopped 1 ea Marjoram; Fresh, Sprig, Chop 1 Tbsp Scallion; Minced DIRECTIONS ------------------------------------------------------------ * Tomatoes should be peeled and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Marions Best ever Apple Pie ***** *************************************** Categories: Pies Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------PASTRY----------- 2 cup All purpose flour 3 oz Ea Cold butter and cold lard 5 Tbsp Ice cold water ----------FILLING----------- 5 ea Large tart apples (spy) 1 tsp Ground cinnimon 1/2 cup Brown Sugar 2 Tbsp Lemon juice 1 tsp Heaping of bread crumbs ----------EGG WASH---------- 1 ea Egg Yolk 2 Tbsp Milk DIRECTIONS ------------------------------------------------------------ To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs. Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes. Divide into 2 balls. Roll out one portion to fit a 9 inch pie pan, leaving 1 inch of pastry at edge. Preheat oven to 425 degrees F. Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in a bowl. Sprinkle heaping teaspoon flour or bread crumbs evenly over pie shell. Arrange apples slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in centre. Roll out other half of dough to fit top of pie. Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk. Place top layer of dough on pie. Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting. Prick pie with fork in at least a dozen places to let steam escape. Brush with eggwash. Bake 15 minutes. Reduce oven temperature to 400 degrees F and bake 15 minutes, then reduce to 325 degrees F and bake 20 minutes more, or until crust is golden brown. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Mark's Famous Po-Boy ***** ******************************** Categories: Sandwich Main Dish Calories per serving: 350 Number of Servings: 4 Fat grams per serving: 25 Approx. Cook Time: :30 Cholesterol per serving: 20 Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Beef - Roast 1/2 Onion - Diced 1/2 Bell Pepper - Diced 5 oz Hickory Smoked Worcestershire Sauce (French's) 2 Tbsp Peanut Oil 1 tsp Seasoning Salt 3 Tbsp Mayonnaise 8 Swiss Cheese - Sliced 2 ea Soft French Bread DIRECTIONS ------------------------------------------------------------ The roast should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin. Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes. While meat is marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in peanut oil. Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning salt. Add the the onions and bell peppers to meat and allow to cook for another 10 minutes. Place french bread open face under heat under broiler until crisp. Place meat mixture on top of the bread, cover with swiss cheese, and broil until cheese has melted. Add mayonaise and serve with leftover juices. Mum-Mum-Mummmm. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Martini Steak ***** ************************* Categories: Main dish Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Gin 2 Tbsp Vegetable oil 1 Tbsp Dry Vermouth 2 ea Garlic cloves crushed 1/2 tsp Dried basil 1/2 tsp Dried Marjoram 1/4 tsp Salt 2 ea 5 oz Rib Eye/Sirloin Steaks 6 ea Pimento stuffed olives 1 x Dash of Angostura Bitters DIRECTIONS ------------------------------------------------------------ In a shallow dish, combine all ingredients except meat and olives. Score steaks with shallow crisscross cuts on one side; add to marinade. Marinate at room temperature for two hours; turn several times. Remove steaks, save marinade. Broil or place on hot grill about three inches from heat. Cook four minutes per side for rare; six minutes for medium; baste meat several times with marinade. Garnish with olives on a toothpick. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Mashed Potatoes With Horseradish ***** ******************************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Potatoes; Medium 1 x ;Boiling Water 1/2 tsp Salt 2 Tbsp Butter 1 x Pepper; Freshly Ground 1/2 cup Sour Cream 1 Tbsp Horseradish 2 tsp Parsley; Minced DIRECTIONS ------------------------------------------------------------ Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Mayonnaise ***** ********************** Categories: Cajun Sauces Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Egg yolks 1 tsp Salt 1 ea Garlic clove, minced 1/2 cup Green onions, chopped fine 4 ea Shots tabasco sauce 1 x Juice of 1/2 lemmon 2 cup High-grade vegetable oil DIRECTIONS ------------------------------------------------------------ Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Mayonnaise Chocolate Cake ***** ************************************* Categories: Chocolate Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Flour; Unbleached, Sifted 1/3 cup Cocoa; Baking 3 tsp Baking Soda 1/2 tsp Salt 1 1/2 cup Mayonnaise Or Salad Dressing 1 1/2 cup Sugar 1 1/2 cup ;Cold Water 1 1/2 tsp Vanilla Extract -FLUFFY CHOCOLATE FROSTING-- G- ----------------------- 1 cup Brown Sugar; Packed 3 Tbsp Half And Half Or Light Cream 3 Tbsp Butter Or Regular Margarine 1/3 cup Chocolate Chips; Semisweet 1/2 tsp Vanilla Extract DIRECTIONS ------------------------------------------------------------ Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla. Add dry ingredients to mayonnaise mixutre, beating until well blended, about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares. FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla. Beat with electric mixer at high speed until of a spreading consistency. NOTE: This recipe is included in this file as it is a classic Chocolate Cake and I have looked for the recipe for years before finding it. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Meat Patties ***** ************************ Categories: Main dish Pasta Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ----------STUFFING---------- 2 Tbsp Fat 1 lb Veal or pork, diced 3 Tbsp Water 1 ea Onion, sliced 1/4 lb Mushrooms, sliced 1 x Salt and pepper 1 Tbsp Dill leaves -----------DOUGH------------ 2/3 cup Butter 2 1/2 cup Flour 2 tsp Baking powder 2 ea Egg yolks 1 ea Egg 3 Tbsp Sour cream 1 ea Egg white DIRECTIONS ------------------------------------------------------------ Heat fat in the skillet and brown meat on both sides. Remove to a saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2 hours. For the last 1/2 hour add mushrooms. Grind everything. Add seasoning, and mix well. To make dough: Cut the butter into the flour with a knife and rub in with fingertips. Add baking powder, egg yolks, egg and sour cream. Knead dough for few minutes. Roll out 2 rectangles 18 x 6 inches. For a line of stuffing 1 inch off one long side of each rectangle. Fold the dough over the stuffing, brush with egg white. Cut into 26 patties. Place on a buttered cookie sheet. Bake in a moderate 350 degrees F. oven for 35 minutes. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Meatballs In Chile Sauce ***** ************************************ Categories: Appetizers Beef Mexican Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Corn Tortillas; * 1/2 cup Milk 1/2 lb Ground Beef 1/2 lb Ground Pork 1/2 lb Ground Ham; Smoked, Cooked 1/4 cup Onion; Chopped, 1 Small 1 ea Clove Garlic; Finely Chopped 1 tsp Cumin; Ground 1 tsp Oregano Leaves; Dried 1/2 tsp Salt 1/4 tsp Pepper 1 cup Basic Red Sauce; ** 1 cup Beef Broth DIRECTIONS ------------------------------------------------------------ * Corn Tortillas should be 6 inches in diameter and should be cut into ** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican ---------------------------------------------------------------------- ---- Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except basic red sauce and broth. Shape into 1-inch balls. Heat basic red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Meatless Mission Chili ***** ********************************** Categories: Soups Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Safflower oil 1 x Clove garlic, minced 1 x Green Bell Pepper, chopped 1 x Stalk Celery, chopped 1 x Sm Onion, chopped (1/4 cup) 1 x Carrot, shredded 1 x Med Zucchini, shredded 18 oz Can Tomatoes with juice 15 oz Can Kidney Beans,drained 8 oz Can Tomato sauce (1 cup) 1/4 cup Water 1 1/2 tsp Chili powder, or to taste 1/4 tsp Hot pepper Sauce, to taste 1 tsp Basil 1 tsp Oregano 1/2 tsp Black Pepper DIRECTIONS ------------------------------------------------------------ GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock *** Recipe Via Compu-Chef (tm) *** ************************************************************** ***** Meersburger Kirschen-dessert (Cherry Desert Meeres ***** ************************************************************** Categories: German Fruits Desserts Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Cherries; Tart, Fresh 3 Tbsp Kirsch 6 Tbsp Sugar 2 Tbsp ;Water 12 ea Ladyfingers 8 oz Cream Cheese; * 1/2 tsp Vaillla Extract 2 oz Almonds; Ground ** 1 cup Cream; Heavy ----------GARNISH----------- 1 x Pistachio Nuts; Chopped DIRECTIONS ------------------------------------------------------------ * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** MERINGUE TARTS WITH STRAWBERRIES ***** ******************************************** Categories: Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Sugar 1/2 tsp Baking powder 1/8 tsp Salt 3 ea Egg whites 1 tsp Vanilla 1 tsp Vinegar 1 tsp Water 1 ea Fresh sliced strawberries DIRECTIONS ------------------------------------------------------------ Sift the sugar with the baking powder and salt. Combine the liquids. Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of the liquid, beating constantly. When all combined, continue to beat for several minutes. Place large spoonfuls on baking sheet and shape into shallow cups. Bake at 225F for 45 min. to 1 hr. Remove the meringues form the sheet quickly and cool them on rack. Fill with strawberries. Cal: 122, Fat: trace. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Mexican Shrimp Cocktail ***** *********************************** Categories: Seafood Appetizers Mexican Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Water 1/3 cup Lime Juice 1 ea Clove Garlic; Finely Chopped 2 tsp Salt 1 x Pepper; Dash of 24 ea Shrimp; Raw, * 1 ea Avocado; Peeled And Chopped 2 ea Jalapeno Chiles; ** 1/4 cup Tomato; Chopped 2 Tbsp Onion; Chopped 2 Tbsp Carrot; Finely Chopped 2 Tbsp Cilantro; Fresh, Snipped 2 Tbsp Vegetable Or Olive Oil 1 1/2 cup Lettuce; Finely Shredded 1 x Lemon Or Lime Wedges DIRECTIONS ------------------------------------------------------------ * Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped. ---------------------------------------------------------------------- ---- Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Mexican Tea Punch ***** ***************************** Categories: Beverages Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Tequila 2 cup Tea; Strong, Cold 1 cup Pinapple Juice 1/4 cup Honey 1/4 cup Water 1/4 cup Lime Juice 1/4 cup Lemon Juice 1 1/2 tsp Cinnamon; Ground 1 1/2 tsp Aromatic Bitters DIRECTIONS ------------------------------------------------------------ Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Mile-High Chocolate Cake ***** ************************************ Categories: Chocolate Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Cocoa; Baking 1/2 cup ;Hot Water 2 tsp Baking Soda 1/2 cup Vegetable Shortening 2 cup Sugar 2 ea Eggs; Large 2 tsp Vanilla Extract 2 1/2 cup Flour; Unbleached, Sifted 1 cup Buttermilk -------COCOA FROSTING------- 1/2 cup Butter Or Regular Margarine 1 oz Baking Chocolate 1 lb Confectioners' Sugar; Sifted 1 ea Egg White; Large 1 tsp Vanilla Extract 1 tsp Lemon Juice 3 Tbsp Milk DIRECTIONS ------------------------------------------------------------ Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Minature Cheesecakes ***** ******************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Graham Cracker Crumbs 1 Tbsp Sugar 1 Tbsp Margarine, Melted 8 oz Cream Cheese, Softened 1/4 cup Sugar 1 1/2 tsp Lemon Juice 1/2 tsp Grated Lemon Peel 1/4 tsp Vanilla 1 ea Large Egg 1 x Garnishes * DIRECTIONS ------------------------------------------------------------ * Garinishes can include fresh fruit, or strawberry or apricot preserves. ---------------------------------------------------------------------- ----- Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Mini Monte Cristo Sandwiches ***** **************************************** Categories: Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Butter Or Margarine,Softened 2 Tbsp Prepared Mustard 8 ea Slices White Bread 4 oz (4 slices) Swiss or Fontina* 4 oz (4 slices) Cooked Ham 3 ea Large Eggs 1/2 cup Milk 1 ea Env. Golden Onion Soup Mix 1/4 cup Butter Or Margarine DIRECTIONS ------------------------------------------------------------ * Use either type of cheese, but not both. ~--------------------------------------------------------------------- ----- Blend 2 T butter with mustard; even spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles. Beat eggs, milk, and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well. In large skillet, melt 1/4 C butter and cook sandwiches over medium heat, turning once, until golden. Makes about 16 mini sandwiches *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Miniature Cheesecakes ***** ********************************* Categories: Desserts Cakes Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 ea Wafers 8 oz Cream cheese 1/3 cup Granulated sugar 1 ea Egg 2 tsp Fresh lemon juice 1 tsp Grated lemon rind 1/2 tsp Vanilla DIRECTIONS ------------------------------------------------------------ Preheat oven to 35 degrees F. Line muffin tins with papper baking cups. Place vanilla wafter in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Mocha Chocolate Chip Cheesecake ***** ******************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/4 cup Graham Cracker Crumbs 12 oz Seimi Sweet Choc.Chips * 2 1/3 cup Butter, melted ** 1/2 cup Milk 4 tsp Instant Coffee 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 14 oz Sweetened Condensed Milk 2 cup Heavy Cream, Whipped 1 cup Chocolate Chips * DIRECTIONS ------------------------------------------------------------ * Cholcolate chips should be the Little Bits chocolate Chips and they ** Butter is to be melted and then cooled to room temperature. ---------------------------------------------------------------------- ----- In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake *** Recipe Via Compu-Chef (tm) *** ************************* ***** Mocha Cookies ***** ************************* Categories: Desserts Cookies Calories per serving: Number of Servings: 36 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter 3/4 cup Sugar 1/4 cup Packed brown sugar 1 ea Egg 1 1/2 cup Flour 2 Tbsp In. coff. powder No crystals 1 tsp Baking powder 1/2 tsp Salt 1/2 tsp Cinnamon 2 tsp Vanilla 1 cup Finely chopped walnuts 12 oz Semi-sweet chocolate chips DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). 2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Molasses Brown Bread ***** ******************************** Categories: Breads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Whole-Wheat Flour 1 1/2 cup Wheat Germ 1/3 cup Brown Sugar 1/2 tsp Salt 1 cup Raisins; Mixed Dark & Light 2 tsp Baking Soda 1 7/8 cup Buttermilk 1/3 cup Molasses DIRECTIONS ------------------------------------------------------------ Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Molasses Refrigerator Muffins ***** ***************************************** Categories: Muffins Breads Brunch Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Unbleached Flour, Sifted 2 tsp Baking Soda 1 tsp Salt 1 tsp Ground Cinnamon 1 tsp Ground Ginger 1/4 tsp Ground Cloves 1/4 tsp Ground Allspice 1/4 tsp Ground Nutmeg 1 1/3 cup Vegetable Shortening 1 cup Sugar 4 ea Large Eggs, Slightly Beaten 1 cup Molasses 1 cup Butter/Sour Milk 1 cup Raisins DIRECTIONS ------------------------------------------------------------ Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Mongolian Beef ***** ************************** Categories: Hot & spicy Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup peanut oil 15 ea green onion tops 1 Tbsp minced ginger 1 lb flank or sirloin steak 1 1/2 Tbsp water chestnut flour 2 ea egg whites 1 ea pinch salt 1 ea cornstarch paste -----------SAUCE------------ 1 tsp chili paste with garlic 1/4 cup chicken stock 2 Tbsp dark soy sauce 1 ea pinch sugar 1 1/2 Tbsp dry sherry DIRECTIONS ------------------------------------------------------------ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Moroccan Chick Pea Soup ***** *********************************** Categories: Soups Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Safflower oil 2 x Carrots, grated 2 x Cloves Garlic, minced 1 x Med Onion, chop fine (1/2 c) 15 oz Can Chick Peas, rinse,draine 3 cup Vegetable stock 1/3 cup Tahini 2 Tbsp Lemon juice 1 Tbsp Chopped fresh parsley 3/4 tsp Ground Cumin 1/2 tsp Black pepper 1/2 tsp Thyme leaves 1/4 tsp Powdered tumeric 1/8 tsp Cayenne pepper DIRECTIONS ------------------------------------------------------------ GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Mos' Nilly Guacamole ***** ******************************** Categories: Cajun Dressings Dips Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Large avocado 2 tsp Lea & Perrins 1 ea Clove garlic 1 Tbsp Salt 4 oz Feta cheese 2 Tbsp Olive oil 1 Tbsp Poupon or creole mustard 1 Tbsp Lemon juice 2 Tbsp Wine vinegar 3/4 cup Chopped parsley or cilantro 2 tsp Louisiana hot sauce 1 cup Chopped tomatoes 1 x Lettuce, as bed for serving DIRECTIONS ------------------------------------------------------------ Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Mrs. Field's Cookies! ***** ********************************* Categories: Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 butte r 1/2 suge r 1/2 brow n sugar 1 gg 1/2 tsp anilla DIRECTIONS ------------------------------------------------------------ Take 1 1/4 cup oatmeal - put small amounts in blender; blend until it turns to powder - set aside; Take a 2 oz. plain Hershey bar - grate in blender or by hand - set aside; Mix, Oatmeal 1 cup flour 1/4 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda Combine all above ingredients ( except chocolate) Mix well Add a 6 oz bag of chocolate chips and add grated Hershey bar Make golfball siced cookies. Bake on an ungreased cookie sheet for 6 minutes at 375 We doubled the recipe for a large bag of chips.ENJOY! From: Mrs. Fields Date Entered: Dec 1, 1990 *** Recipe Via Compu-Chef (tm) *** ************************* ***** Mushroom Cups ***** ************************* Categories: Appetizers Calories per serving: Number of Servings: 32 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chopped onions 2 cup Chopped mushrooms 3 Tbsp Margarine 1/2 cup Chopped parsley 2 ea Egg Yolks 3/4 cup Grated mozzarella cheese 1/2 cup Grated parmasean cheese 1 tsp Salt 8 ea Sliced white bread 1/2 cup Melted Butter DIRECTIONS ------------------------------------------------------------ Saute onions and mushrooms in margarine. Remove from heat. Add parsley, eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in melted butter and arrange in miniture muffin tins. Fill each with mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Mushroom Soup ***** ************************* Categories: Appetizers Soups Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Carrot 1 ea Parsley root 2 ea Celery stalks 2 ea Onions, sliced 4 cup Salted water 1 lb Mushrooms, sliced 1 cup Water 1 ea Salt and pepper 2 Tbsp Instant flour 1/4 cup Cold water 1/2 cup Sour cream 1 Tbsp Dill leaves 1 lb Rhubarb finely chopped 1 ea Noodles, fine macaroni DIRECTIONS ------------------------------------------------------------ Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Mushroom Strudel ***** **************************** Categories: Appetizers Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Butter 1 ea Large onion, chopped 1/3 cup Diced sweet red pepper 2 ea Cloves garlic minced 7 cup Sliced mushrooms 1/2 tsp Salt 1/2 tsp Pepper 1/2 tsp Thyme 2 tsp Lemon juice 1/2 cup Diced black forest ham 1/2 cup Shredded mossarella cheese 1/4 cup Minced fresh parsley 2 Tbsp Fine bread crumbs 8 ea Sheets phyllo pastry 1/3 cup Melted clarified butter 2 tsp Dijon mustard 1/4 cup Grated parmesan cheese DIRECTIONS ------------------------------------------------------------ In large frying pan, melt 3 tablespoons butter over medium heat. Cook onion, red pepper and garlic until softened, about 5 minutes. Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated. Season with salt, pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool. Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other. About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides. Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter. Roll up, jelly roll fashion, loosely but compactly. Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp. Let cool for about 5 minutes before slicing. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Mushrooms in Cream Sauce ***** ************************************ Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Mushrooms; Fresh 1/4 lb Bacon; Diced 1/4 cup Butter Or Margarine 2 ea Onions; Large, Diced 1 cup White Wine 1/2 tsp Salt 1/4 tsp Pepper 1/4 tsp Paprika 1 x Nutmeg; Pinch of 1 x Mace; Pinch Of 1 cup Cream; Heavy 1 x Lemon Juice; 1/2 Med Lemon 2 ea Parsley; Sprigs DIRECTIONS ------------------------------------------------------------ Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. *** Recipe Via Compu-Chef (tm) *** ****************** ***** Nachos ***** ****************** Categories: Appetizers Mexican Snacks Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 oz Cheddar Cheese; Shredded, * 6 ea Jalepeno Chilies; ** 1 x Tortilla Chips; DIRECTIONS ------------------------------------------------------------ * There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and each cut into 6 slices. ---------------------------------------------------------------------- ---- Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot. *** Recipe Via Compu-Chef (tm) *** **************************** ***** New Potato Salad ***** **************************** Categories: Salads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Potatoes - new (approximately) 1 ea Dill Cream Dressing recipe 5 ea Green onions - finely chopped salt & pepper to taste DIRECTIONS ------------------------------------------------------------ A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu. This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing. Add salt and pepper to taste. You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing. Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing. Serve chilled. Best made the day before so the flavors have a chance to mingle. Source: Sallie Austin *** Recipe Via Compu-Chef (tm) *** ******************************* ***** New Year's Pretzels ***** ******************************* Categories: German Desserts Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Milk 1/2 cup Butter Or Margarine 2 pk Yeast; Active, Dry 2 tsp Salt 1/2 cup Sugar 7 cup Flour; Unbleached 2 ea Eggs; Large 1 cup Confectioners' Sugar 1 x ;Water 1 tsp Vanilla Extract 1/4 cup Almonds; Chopped DIRECTIONS ------------------------------------------------------------ Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** No-Bread Sandwiches ***** ******************************* Categories: Cheese Eggs Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----EGG SALAD FILLING------ 3 ea Eggs; Lg, Hard Cooked, * 1/3 cup Celery, Minced 1 x Hot Pepper Sauce, To Taste 1 x Mayonnaise, To Moisten ----------SANDWICH---------- 8 ea Monterey Jack Cheese, Slices 4 ea Tomato; Slices, Thin 4 ea Lettuce Leaves 1 x Salt & Pepper; To Taste 1 x Dill Pickle Wedge 1 x Stuffed Olives DIRECTIONS ------------------------------------------------------------ * Eggs should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the filling. Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste. Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** No-Knead Cheddar Rolls ***** ********************************** Categories: Breads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Unbleached Flour; Unsifted 1 pk Active Dry Yeast; OR 1 tsp Active Dry Yeast; Bulk 3 tsp Sugar 1 tsp Salt 3/4 cup Milk 1/2 cup Water 3 tsp Butter 1 cup Unbleached Flour; Unsifted 1 cup Cheddar; Sharp, Grated 1/4 cup Butter 1 ea Egg Yolk; Lg 1 tsp Milk DIRECTIONS ------------------------------------------------------------ Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** No-Name-Yet Salad ***** ***************************** Categories: Cajun Salads Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea 16 oz can peeled tomatoes 1/2 cup Chopped onion 1/2 tsp Celery seed 4 ea Eggs, hard boiled 2 Tbsp Juice from peeled tomatoes 1 ea 6 1/2 oz can tuna, mashed 2 Tbsp Dill relish 2 Tbsp Mayonnaise (heaping) 1 Tbsp Lea & Perrins 2 tsp Poupon or creole mustard 1/4 tsp Garlic powder 1 Tbsp Olive oil 1 x Salt, to taste 2 tsp Louisiana hot sauce 2 tsp Wine vinegar DIRECTIONS ------------------------------------------------------------ Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Noodles in Sesame Sauce ***** *********************************** Categories: Salads Appetizers Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 oz Fresh Chinese Noodles 1 x Oil -----SPICY SESAME SAUCE----- 1 1/2 Tbsp Vegetable Oil 3 ea Green Onions white minced 3 ea Cloves of garlic, minced 1/2 x Piece of Giner, minced 2 ea Small Asian Chilli Peppers 3 1/2 tsp Rice Vinegar 2 Tbsp Soya Sauce 2 Tbsp Sugar 1 1/2 Tbsp Chinese sesame paste 1/2 cup Chicken stock or broth 1 tsp Sesame oil ----------GARNISH----------- 1 Tbsp Roasted Sesame Seeds 1 x Fresh coriander leaves chop 1/2 cup Julienned carrots/cucumbers DIRECTIONS ------------------------------------------------------------ Cook noodles, fresh or fried, until al dente. Drain and rinse in cool, then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame oil. (Cold, oiled cooked noodles can be stored in the fridge for several days). SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown. Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature. Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Northwest Cheesecake Supreme ***** **************************************** Categories: Desserts Cakes Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 32 oz Cream Cheese, Softened 1 cup Sugar 3 Tbsp Unbleached All-purpose Flour 4 ea Large Eggs 1 cup Sour Cream 1 Tbsp Vanilla 21 oz (1 can) Cherry Pie Filling DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Nusskipferl (Nut Crecents) ***** ************************************** Categories: German Cookies Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Yeast; Active Dry 4 cup Flour; Unbleached, Unsifted 1 cup Butter Or Margarine;Softened 1 cup Sour Cream 3 ea Egg Yolks; Large ----------FILLING----------- 3 ea Egg Whites; Large 1 cup Nuts; Ground 1 cup Sugar; Or To Taste 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Nutty Cheese Brulee ***** ******************************* Categories: Cheese Nuts Appetizers Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 oz Brie Cheese, Rind Removed OR 5 1/2 oz Camembert CheeseRind Removed 1 Tbsp Ice Cream Topping * 2 Tbsp Broken Pecans Or Walnuts ----------DIPPERS----------- 1 x Flat Bread 1 x Unsalted Crackers 1 x Apple or Pear Slices DIRECTIONS ------------------------------------------------------------ * Ice cream toppings can be one of the following: Strawberry, ~--------------------------------------------------------------------- ---- Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 30 seconds or till the cheese begins to melt and lose its shape. Serve immediately with flat pread or unsalted crackers and apple or pear slices. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Oatmeal Muffins ***** *************************** Categories: Breakfast Breads Muffins Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Quick-cooking Oats 1 cup Butter/Sour Milk 1 cup Unbleached Flour, Sifted 1 tsp Baking Powder 1/2 tsp Baking Soda 1 tsp Salt 1/3 cup Butter or Regular Margarine 1/2 cup Brown Sugar, Packed 1 ea Large Egg DIRECTIONS ------------------------------------------------------------ Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Oatmeal Raisin Cookies ***** ********************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Margarine; softened 1/2 cup Shortening 1 cup Brown sugar, lt; packed 1/2 cup Sugar 2 ea Eggs 2 Tbsp Water 2 Tbsp Corn syrup, lt 2 tsp Vanilla 2 tsp Cinnamon 1/4 tsp Nutmeg 1/8 tsp Ginger 1 1/2 cup Flour; unsifted 1 tsp Baking soda 1 tsp Salt 3 cup Oats, old fashioned 1 cup Raisins DIRECTIONS ------------------------------------------------------------ Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before removing to cooling racks. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Obsttorte (Fruit Torte) ***** *********************************** Categories: German Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------PASTRY----------- 2 cup Flour; Unbleached 1/4 cup Sugar 1 cup Butter; NO Margarine, Unsalt 2 ea Egg Yolks ----------FILLING----------- 4 cup Fruit; Fresh, Canned, Frozen 1/2 cup Sugar;If Fresh Fruit Is Used 1/4 cup ;Water, If Needed 2 Tbsp Cornstarch -------ALMOND COATING------- 1 ea Egg White 1 Tbsp Sugar 1/2 cup Almonds; Toasted, Sliced ----------TOPPING----------- 2 Tbsp Sugar 1 tsp Vanilla Extract 1 cup Cream; Heavy, Whipped DIRECTIONS ------------------------------------------------------------ CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Old Fashioned Apple Cider Pie ***** ***************************************** Categories: Desserts Fruits Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Pastry For 9" Pie; 2 Crust 6 cup Apples; * 1 cup Apple Cider Or Juice 2/3 cup Sugar 1 x Apple Cider Or Juice 2 tsp Cornstarch 2 tsp Water 1/2 tsp Cinnamon; Ground 1 tsp Butter Or Regular Margarine DIRECTIONS ------------------------------------------------------------ * Use cooking apples like Macs or Granny Smith's. Core and peel then ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Old Fashioned Coconut Oatmeal Cookies ***** ************************************************* Categories: Cookies Desserts Calories per serving: Number of Servings: 36 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Butter 1 cup Granulated Sugar 1/2 cup Brown sugar 1 ea Egg 1 cup Flour 1 cup Old Mill Oates 1/4 cup Wheat Germ 3/4 cup Coconut 1 tsp Baking powder 1 tsp Baking Soda 1 1/2 cup Chocolate Chips or raisins DIRECTIONS ------------------------------------------------------------ Cream butter, sugars and egg together thoroughly. Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well. Stir in raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork. Bake at 350 degrees for 12-15 minutes or until golden. Makes about 3 dozen. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Old German Muffins ***** ****************************** Categories: German Breads Desserts Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Butter Or Margarine 1/2 cup Sugar 2 ea Eggs; Large 1 Tbsp Rum 1 tsp Vanilla Extract 3 Tbsp Milk 1/2 tsp Cinnamon 2 tsp Baking Powder 2 1/4 cup Flour; Unbleached 1/4 cup Almonds; Ground 1 Tbsp Orange Rind; Grated 1/4 cup Raisins; If Desired DIRECTIONS ------------------------------------------------------------ Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Old World Chocolate Cake ***** ************************************ Categories: Chocolate Cakes Desserts Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Cake Flour; Sifted 1 1/4 cup Sugar 1/3 cup Cocoa; Baking 1 Tbsp Instant Coffee 1 1/3 tsp Baking Soda 3/4 tsp Salt 2/3 cup Vegetable Shortening 1 cup Buttermilk 1 tsp Vanilla Extract 2 ea Eggs; Large --SWEETENED WHIPPED CREAM--- 1 cup Heavy Whipping Cream 2 Tbsp Sugar 1 tsp Vanilla Extract DIRECTIONS ------------------------------------------------------------ Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl. Add the shortening, 2/3 c of the buttermilk and vanilla. Beat with an electric mixer, set on medium speed, for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; and completely cool. Place one cake layer on serving palte. Spread with Sweetened Whipped Cream. Top with second cake layer. Frost cake with remaining Sweetened Whipped Cream. Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. DO NOT overbeat. (If you do, you will have butter.) *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Old-Fashioned Sage Loaf ***** *********************************** Categories: Ground beef Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Ground beef 2 x Eggs 1 cup Quick-cooking rolled oats 1 x Medium onion, grated 1 cup Canned applesauce 2 tsp Salt 1/4 tsp Pepper 1/2 tsp Leaf sage, crumbled 1 Tbsp Bottled steak sauce DIRECTIONS ------------------------------------------------------------ Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt, pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3; unmold into a shallow baking pan. Score top in criss-cross pattern and brush with steak sauce. Bake in moderate oven (350 degrees) for 1 hour and 15 minutes, or until brown. *** Recipe Via Compu-Chef (tm) *** ************************* ***** ONION CHUTNEY ***** ************************* Categories: Relishes Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 cup Chopped sweet onions 1/2 cup Fresh lemon juice 2 tsp Whole cumin seed 1 tsp Whole mustard seed 1/2 tsp Tabasco sauce 1/4 tsp Red pepper flakes 2 tsp Ground chili pepper 1/4 cup Light brown sugar 1 ea Salt to taste DIRECTIONS ------------------------------------------------------------ Combine all ingredients in heavy saucepan over medium heat. Bring to boil, stirring frequently. When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2 pint jars. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Onion Dip, Lo Cal ***** ***************************** Categories: Relishes Sauces Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Cottage Cheese, lo fat 1 Tbsp Lemon juice 1/2 cup Plain Yogurt, low fat 1/4 cup Green onion, chopped 1 tsp Salt 1 pn Pepper DIRECTIONS ------------------------------------------------------------ Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired.In blender, process cottage cheese with lemon juice until blended. Add other ingredients. Process just until mixed. Refrigerate four hours, or overnight.Serving 1T: 10 cal; 0 fat; 1 mg cholesterol; 96 mg sodium. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Onion Rings ***** *********************** Categories: Appetizers Bar-b-q Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea Large Onions 1 1/2 cup All Purpose Flour 4 Tbsp Corn Meal 4 Tbsp Onion Powder 2 tsp Salt 1 1/2 cup Milk 1 ea Large Egg 1/2 cup Water 1 Tbsp Orange Food Color DIRECTIONS ------------------------------------------------------------ Combine flour, corn meal, onion powder, salt, milk, egg and water in a large mixing bowl and stir well and there are no lumps. Add food color if you prefer a nicer color to the finished batter. Slice the onions thick (about 1/2"). Use only the outer rings for best appearance and dip into batter. Drop coated rings into deep fryer and cook until golden brown. Drain on paper towels and serve. Great with Bar-B-Que! *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Onion-Cheddar Bread ***** ******************************* Categories: Breads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Unbleached All-Purpose Flour 1 cup Whole Wheat Flour 1 pk Active Dry Yeast 1/3 cup Warm Water (110-115 Degrees) 1/2 cup Orange Juice 1/2 cup Water 2 Tbsp Butter Or Margarine * 1 ea Env. Onion Soup Mix 1 Tbsp Sugar 1 tsp Salt 5 oz Shredded Cheddar Cheese 1 x Melted Butter Or Margarine DIRECTIONS ------------------------------------------------------------ * Butter or margarine should be cut into small pieces. ~--------------------------------------------------------------------- ----- In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Open-Faced Crab Sandwich ***** ************************************ Categories: Cheese Main dish Sandwiches Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 oz Cream Cheese; 2 Pks 1/2 cup Ginger Ale 2 tsp Onion; Grated 2 tsp Worcestershire Sauce 13 oz Crab; 2 Cns 6 ea English Muffins 24 oz Cheddar; Md. Sliced, * 12 ea Tomato Slices DIRECTIONS ------------------------------------------------------------ * Slice the cheese into 12 2-oz slices. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Orange and Onion Salad ***** ********************************** Categories: Salads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Head romaine lettuce 7 oz Mandarin oranges,drained 1 ea Toasted sliced almonds ----------DRESSING---------- 2 Tbsp Sugar 1/2 Tbsp Salt 1 tsp Tarragon 1/4 tsp Pepper 2 ea Dashes Tabasco sauce 1/3 cup Vinegar 1 ea Egg Yolk 3/4 cup Vegetable oil 1/2 tsp Dijon mustard DIRECTIONS ------------------------------------------------------------ Place sugar, salt, tarragon, pepper, tabasco, mustard in blender. Slowly add vinegar and blend well. Add egg yolk, and with blender running, slowly add oil. Blend until desired consistency. Let dressing sit in a jar for 1 hour before using, to blend flavours. Shake well before using. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Orange And Peanut Sweet Potatoes ***** ******************************************** Categories: Nuts Fruits Vegetables Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Med. Sweet Potatoes 1/4 tsp Finely Shredded Orange Peel 2 Tbsp Orange Juice 1/2 cup Orange Juice 2 tsp Cornstarch 4 Tbsp Honey Or Maple (flvrd) syrup 2 Tbsp Peanuts DIRECTIONS ------------------------------------------------------------ Peel and slice sweet potatoes crosswise into 1/2-inch thick slices. Place in a 1-quart casserole. Sprinkle lightly with salt. Sprinkle with 2 T orange juice. Micro-cook, covered, on 100% power for 6 to 8 minutes or till potatoes are tender. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together 1/2 c orange juice, cornstarch, and finely shredded orange peel. Stir in honey or maple (maple-flavored) syrup. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir together sauce and potato slices. Sprinkle with roasted but unsalted peanuts. NOTE: ~---- True maple syrup is the best if you have it. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** ORANGE BAKED CHICKEN ***** ******************************** Categories: Main dish Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Chicken breasts, skin, split 1/4 cup Minced onion 1/2 tsp Paprika 1/2 tsp Salt 1/4 tsp Rosemary 1/4 tsp Pepper 2 Tbsp Flour 2 cup Orange juice DIRECTIONS ------------------------------------------------------------ Arrange chicken in shallow baking pan, breast side up, not overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice, stir in the remaining juice and pour over the chicken. Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender. Serve the chicken over noodles or rice on a warm platter. Stir the pan juices to blend and pour over the chicken. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Orange Chicken ***** ************************** Categories: Chicken Citrus Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Whole Large Chicken Breast * 1/2 cup Cooked Rice 1/4 tsp Finely Shredded Orange Peel 1 x Dash Ground Cinnamon 1/2 cup Orange Juice 1 1/2 tsp Cornstarch 2 Tbsp Broken Walnut Meats 2 x Cucumber Roses (Opt.) DIRECTIONS ------------------------------------------------------------ * Chicken Breast should be skinned and boned. ~--------------------------------------------------------------------- ---- Halve chicken breast lengthwise. Place one portion, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with the remaining portion of chicken. In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon. Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges. Fold in sides, roll up jelly-roll style, starting with one end. Repeat with the remaining rice-orange peel mixture and chicken portion. Place chicken rolls, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a serving platter. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnut meats. Spoon the orange sauce atop the chicken rolls on the serving platter. Garnish with cucumber roses, if desired. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Orange Poppyseed Dressing ***** ************************************* Categories: Salads Dressings Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2/3 cup Safflower or corn oil 1/4 cup Lime juice 2 Tbsp orange juice 2 Tbsp Orange rind - grated 2 Tbsp Honey 2 Tbsp Onion - minced 1 Tbsp Poppy seeds 1 x salt & pepper to taste DIRECTIONS ------------------------------------------------------------ ** I used peanut oil and minced green onions when I made this. I served it on a salad of Boston lettuce with melon and chopped prosciutto. Slightly toast the poppy seeds (method below). Place all ingredients in a screw-top jar. Shake vigorously. Chill until serving. This dressing complements any green salad, but the addition of some small chunks of cantelope, honeydew, or star fruit to your greens will enhance the orange-honey flavor of the dressing. Or try it over slices of cold roast pork with nectarine wedges on watercress. Poppy Seeds: Did you know that it takes almost a million seeds to make a pound? These tiny bluish-black gems come from the opium poppy plant. But even if you eat a million, you won't experience any narcotic effect. Connoisseurs say those imported from Holland taste best. For even better flavor, seeds should be slightly toasted in a 350 degree oven for about 5 minutes. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Orange Upside-down Cheesecake ***** ***************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Env. Unflavored Gelatin 1 1/2 cup Unsweetened Orange Juice 1/4 cup Sugar 2 cup Orange Section 1 ea Env. Unflavored Gelatin 1/2 cup Unsweetened Orange Juice 24 oz Cream Cheese, Softened 1 cup Sugar 2 tsp Grated Orange Peel 1 cup Whipping Cream, Whipped 1 cup Vanilla wafer crumbs 1/2 tsp Cinnamon 3 Tbsp Margarine, Melted DIRECTIONS ------------------------------------------------------------ Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Orange-Butterscotch Cheesecake ***** ****************************************** Categories: Desserts Cakes Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 cup Old Fashioned Oats Uncooked 1/4 cup Margarine, Melted 1/4 cup Packed Brown Sugar 2 Tbsp Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 cup Granulated Sugar 2 tsp Grated Orange Peel 1 tsp Vanilla 4 ea Large Eggs 1/2 cup Packed Brown Sugar 1/3 cup Light Corn Syrup 1/4 cup Margarine Melted 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickend. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Orange-Glazed Ham ***** ***************************** Categories: Ham Meats Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 oz Slice Fully Cooked Ham * 2 ea Stalks Celery ** 11 oz Mandarin Orange Sections *** 1 tsp Cornstarch 1/8 tsp Ground Ginger DIRECTIONS ------------------------------------------------------------ * Slice of Ham should be cut into 3/4-inch chunks. ** Celery should be cut into 1/2-inch chunks on a slant cut (bias) *** Mandarin Oranges should contain pineapple also. If they do not, ~--------------------------------------------------------------------- ---- In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on 100% power for 3 to 4 minutes or till heated through. Drain orange sections with pineapple, reserving 1/3 cup liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till heated through. Serve with hot cooked rice, if desired. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Oriental Bar-B-Q Pork Tenderloin ***** ******************************************** Categories: Bar-b-q Main dish Meats Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 lb Pork Tenderloin (boneless) 1 1/3 cup Soy Sauce 2/3 cup Oriental Toasted Sesame Oil 4 ea Minced garlic cloves (large) 1 Tbsp Ground Ginger (fresh) 1 Tbsp MSG (if desired) 19 oz Bottled Bar-B-Q Sauce DIRECTIONS ------------------------------------------------------------ Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Oriental Beef And Pea Pods ***** ************************************** Categories: Main dish Meats Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Small Head Cauliflower 1 ea Med. Green Pepper * 1 lb Steak ** 1 ea Clove Garlic, Minced 1 ea Med Onion, Chopped 3 Tbsp Soy Sauce(Imported If avail) 6 oz (1Pkg) Frozen Pea Pods 2 cup Water 1/4 cup Cornstarch 4 tsp Instant Beef Bouilion 1/2 tsp Sugar 3 cup Hot Cooked Rice DIRECTIONS ------------------------------------------------------------ * Green Pepper is to be seeded and cut up into small strips. ** Steak is to be Tenderloin Tip or Round steak cut into paper-thin ~--------------------------------------------------------------------- ----- Break cauliflower into flowerets; cut each into 1/4-inch slices. Combine cauliflower, green pepper, beef, and onion in 2-qt casserole. Drizzle with soy sauce; stir lightly to coat evenly. Cover and microwave on high (100%) 6 minutes; stir. Cover and microwave until meat is no longer pink, 3 to 5 minutes. Add Frozen pea pods. Cover and microwave until pea pods are thawed, 2 to 3 minutes. Mix water, cornstarch, bouilion and sugar in 4-cup glass measure. Stir in juices from meat. Microwave uncovered on high (100%) 2 1/2 minutes; stir. Microwave to boiling, 2 to 3 minutes. Stir into meat mixture. Serve over hot rice. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Oriental Flavored Cucumber Salad ***** ******************************************** Categories: Salads Foreign Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea English cucumber 1 Tbsp Rice vinegar 1 Tbsp Soy sauce 1 Tbsp Vegetaqble oil 1/2 tsp Oriental sesame oil 1/2 tsp Salt 1/2 tsp Sugar 1/4 tsp Hot chinese chili paste 1 ea Small clove garlic, minced DIRECTIONS ------------------------------------------------------------ Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic. Mix dressing with cucumbers and serve at room temperature. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Oriental Pea Pods And Carrots ***** ***************************************** Categories: Oriental Vegetables Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Water 1 Tbsp Soy Sauce 1 tsp Cornstarch 1 x Dash Crushed Red Pepper 1 ea Med. Carrot * 2 tsp Water 3 oz Frozen Pea Pods 2 Tbsp Broken Walnuts 1 tsp Butter or Margarine DIRECTIONS ------------------------------------------------------------ * Medium Carrot should be thinly sliced on a diagonal cut (bias). ~--------------------------------------------------------------------- ---- In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Place the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook, covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot, pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 1/2 minutes or till the vegetables are crisp-tender. Toss with the soy sauce mixture. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Oriental Pork ***** ************************* Categories: Meats Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Bonless Fresh Pork Shoulder* 1/2 cup Water 1/2 cup Orange Juice 1/4 tsp Salt 1/8 tsp Pepper 3 Tbsp Imported Soy Sauce 8 oz (1cn) Water Chestnuts, Drain 16 oz (1cn) Bean Sprouts, Drained 2 cup Chinese Cabbage, Sliced Thin 1 Tbsp Cornstarch 1 Tbsp Cold Water 2 Tbsp Chopped Green Onions 3 cup Hot Cooked Rice DIRECTIONS ------------------------------------------------------------ * Pork Shoulder should be cut into 1/4-inch strips. ~--------------------------------------------------------------------- ----- Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt casserole. Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean sprouts and cabbage. Cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c glass measure. Drain juices from meat mixture into cornstarch mixture; stir well. Microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so. Pour over meat and vegtables. Sprinkle with onions and serve over the hot rice. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Oriental Rhubarb Jam ***** ******************************** Categories: Jams Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Rhubarb finely chopped 3 cup Granulated sugar 1/2 tsp Five spice powder 1/4 cup Chopped candied ginger 1 x Dash hot pepper sauce 3 Tbsp Lemon juice DIRECTIONS ------------------------------------------------------------ In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal. Makes about four 6 ounce jars. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Oriental Stew ***** ************************* Categories: Soups Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 cup Vegetable Stock 1 x Sm Onion, thinly sliced * 2 x Cloves Garlic, minced 1 Tbsp Minced Gingeroot 1 1/2 Tbsp Soy sauce 3 x Stalks Bok Choy ** 1 x Sweet red Pepper, julienned 1 cup Broccoli florets 1 x Carrot, shredded 1 cup Sliced Mushrooms (3 oz) 1/2 cup Peas 2 oz Buckwheat Noodles (1/2 cup) 1/2 lb Firm Tofu, cut in 1/2" cubes 1/4 cup Watercress leaves DIRECTIONS ------------------------------------------------------------ * or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. EGG THREADS: In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup) *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Oringinal "Philly" Cheesecake ***** ***************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 3/4 cup Sugar 5 Tbsp Lemon Juice 1 1/2 tsp Grated Lemnon Peel 1 tsp Vanilla 3 ea Large Eggs, Separated DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired. *** Recipe Via Compu-Chef (tm) *** ************************* ***** OUR MARMALADE ***** ************************* Categories: Fruits Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Whole oranges, seeded, chopp 3 ea Whole lemons, seeded, choppe 1 ea Water equal to whole fruit 1 ea Sugar equal cooked fruit DIRECTIONS ------------------------------------------------------------ Measure chopped fruit and place in heavy saucepan. Measure equal amounts of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, cover, and let stand in a cool place for 24 hours. Again bring to a boil and cook over high heat for 10 minutes. Remove from heat, cover, and let stand in a cool place for another 24 hours. Measure out fruit mixture. Add equal amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** OVEN FRENCH FRIES ***** ***************************** Categories: Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Medium potatoes 2 Tbsp Oil 1 ea 1 oz. Good Seasons Italian * 1 Tbsp Chopped fresh parsley DIRECTIONS ------------------------------------------------------------ *Dressing, not mixed. Preheat oven to 350F. Peel potatoes and slice for French fries. Lay out on paper towel, pat dry. Potatoes should be as dry as possible. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly. Lay in a single layer on a large baking sheet; sprinkle dry dressing mix and parsley over all. Bake 25 min, then flip over only once. Return to oven and increase temperature to 450F. Cook 3 to 5 min longer until potatoes are tender and start to brown. Cal: 239, Fat: 7 g. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Oven-Baked Bourguignonne ***** ************************************ Categories: Main dish Meats Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Bonless Beef Chuck * 1/4 cup Unbleached All-purpose Flour 1 1/3 cup Sliced Carrots 14 1/2 oz (1 cn) Tomatoes ** 1 ea Med. Bay Leaf 1 ea Env. Soup Mix *** 1/2 cup Red Wine 8 oz Mushrooms **** 8 oz Medium Or Broad Egg Noodles DIRECTIONS ------------------------------------------------------------ * Bonless chuck should be cut into 1-inch cubes as with stew meat. ** Tomatoes should be whole peeled tomatoes, undrained and chopped. *** Coose either Onion or Beefy Onion soup mix. **** Use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushrooms. ~--------------------------------------------------------------------- ----- Preheat Oven to 400 degrees F. In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine. Bake, covered, 1 1/2 hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles. MICROWAVE DIRECTIONS: Toss beef with flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring once. Add beef and carrots. Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hours. Add mushrooms and heat covered at DEFROST (30% FULL POWER), 30 minutes or until beef is tender. Remove bay leaf. Let stand covered 5 minutes. Cook Noodles and serve as above. FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then frozen. Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze. To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour. OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes or until heated through. Let stand covered 5 minutes. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Oven-Baked Buttermilk Chicken ***** ***************************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Env. Golden Onion Soup Mix 1 cup Unbleached All-purpose Flour 2 ea Large Eggs 1/2 cup Buttermilk * 3 lb Chicken Cut into Serving Pcs 1/4 cup Margarine or Butter, Melted DIRECTIONS ------------------------------------------------------------ * Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2 cup; let stand 5 minutes. ~--------------------------------------------------------------------- ----- Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Overnight Layered Salad ***** *********************************** Categories: Salads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Shredded lettuce 2 cup Shredded spinach 1/2 cup Sliced radishes 2 cup Cooked cubed chicken 1/2 cup Celery cut diagonally 1 cup Shredded chedder cheese 2/3 cup Mayonnaise 1/2 tsp Worcestershore sauce 1/4 tsp Dry Mustard 2 Tbsp Sliced green onions DIRECTIONS ------------------------------------------------------------ In salad bowl, layer ingredients in following order; half lettuce, half spinach, radishes, chicken, celery, remaining lettuce remaining spinach and cheese. Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly over top of salad. Cover and chill several hours or overnight. Garnish with sliced green onions. Toss just before serving. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Ox Tail Soup ***** ************************ Categories: German Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Ox Tails; Disjointed OR 2 ea Veal Tails 1 ea Onion; Medium, Sliced 2 Tbsp Vegetable Oil 8 cup Water 1 tsp Salt 4 ea Peppercorns 1/4 cup Parsley; Chopped 1/2 cup Carrots; Diced 1 cup Celery; Diced 1 ea Bay Leaf 1/2 cup Tomatoes; Drained 1 tsp Thyme; Dried, Crushed 1 Tbsp Unbleached Flour 1 Tbsp Butter or Margarine 1/4 cup Madeira DIRECTIONS ------------------------------------------------------------ In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Oyster Pate ***** *********************** Categories: Cajun Appetizers Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt Oysters (retain liquid) 1/4 tsp Garlic powder 1 tsp Louisiana hot sauce 1/2 tsp Onion powder 1 Tbsp Lea & Perrins Worcestershire 1 x Water (enough to cover oyste 1 x Salt, to taste DIRECTIONS ------------------------------------------------------------ Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in food processor. Chill and serve on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook" *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Pancakes with Mushrooms ***** *********************************** Categories: Appetizers Main dish Calories per serving: Number of Servings: 7 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------BATTER----------- 1 cup Milk 2 ea Eggs 1 cup Flour 1/2 cup Water 1/2 tsp Salt 3 Tbsp Salad oil ----------STUFFING---------- 2 Tbsp Butter 1 ea Onion, sliced 10 oz Mushrooms, sliced 2 Tbsp Water 2 ea Slices white bread 1 x Salt and pepper 3 Tbsp Bread crumbs 2 Tbsp Butter DIRECTIONS ------------------------------------------------------------ Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze. Put everything through a grinder, season with salt and pepper. Mix until creamy. Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Panhandle Cornbread ***** ******************************* Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Corn Meal; Yellow 1 tsp Baking Powder 1 cup Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 cup Vegetable Oil 1 cup Dairy Sour Cream 8 oz Corn; Cream Style, 1 Cn 4 oz Green Chile Peppers; Chopped DIRECTIONS ------------------------------------------------------------ Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Parmesan Croutons ***** ***************************** Categories: Croutons Cheese Breads Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Slice Whole Wheat Bread 1 Tbsp Butter Or Margarine 1 Tbsp Grated Parmesan Cheese DIRECTIONS ------------------------------------------------------------ Trim crust from bread. Cut bread slice into quarters, making squares. Diagonally cut each square in to halves, making triangles. Arrange bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the bread from the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 40 to 50 seconds or till melted. Drizzle over bread triangles. Sprinkle with grated parmesan cheese. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Parmesan Herb Muffins ***** ********************************* Categories: Muffins Breads Dinner Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Unbleached Flour 1 Tbsp Sugar 1 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Sage Leaves, Crumbled 1/2 cup Chopped Fresh Parsley 1/4 cup Grated Parmesan Cheese 1 1/4 cup Butter/Sour Milk 1/4 cup Butter/Margarine, Melted 1 ea Large Egg DIRECTIONS ------------------------------------------------------------ Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Pasta and Bean Soup ***** ******************************* Categories: Soups Vegetables Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Elbow macaroni,shells, etc 2 Tbsp Safflower oil 1 x Med Onion, chopped 1 x Clove Garlic, minced 1/2 x Green Bell Pepper, chopped 3 cup Vegetable stock or water 6 oz Can Tomato Paste (2/3 cup) 15 oz Can Chick Peas, drained * 16 oz Can Kidney beans, drained * 3/4 tsp Black pepper 1/2 tsp Summer savory 1/2 tsp Thyme leaves 1 ds Cayenne Pepper DIRECTIONS ------------------------------------------------------------ * rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Pasta Di Pina ***** ************************* Categories: Appetizers Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Olive Oil 4 ea Med. Cloves Garlic * 2 Tbsp Fresh Bread Crumbs 1/8 tsp Pepper 1 ea Env. Golden Onion Soup Mix 3 1/2 cup Water 6 oz Uncooked Fine Egg Noodles 2 Tbsp Finely Chopped Parsley 1 x Grated Parmesan Cheese DIRECTIONS ------------------------------------------------------------ * Garlic cloves should be finely chopped. ~--------------------------------------------------------------------- ----- In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper; set aside. In large saucepan, thoroughly blend golden onion recipe soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve. Makes about 4 appetizer or 2 main-dish servings. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Pasta Primavera ***** *************************** Categories: Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Salted butter 3 cup 35% cream 2 tsp Fresh black pepper 1/2 cup Tomato sauce 2/3 cup (tl)carrots, zucchini, broc. 1 ea Enough fettuccine for 4 2 ea Egg yolks 2 Tbsp Cream DIRECTIONS ------------------------------------------------------------ Melt the butter in a large sauce pan. Add the cream and the pepper. Bring to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the cooked pasta. Remember to cook it al dente still slightly firm to the bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta. This will serve as a thickner. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Pasta Salad ***** *********************** Categories: Salads Appetizers Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2/3 cup Rotini noodles 1/2 cup Frozen mixed vegetables 1/4 cup Grated mozzarella cheese 2 Tbsp Mayonnaise 1 Tbsp Chopped basil or parsley 1/2 tsp Dried oregano DIRECTIONS ------------------------------------------------------------ Cook pasta in a pot of boiling salted water until tender. Drain and rinse with cold water. Drain well. Add vegetables and cheese. Stir in mayonnaise, basil or parsley and oregano. *** Recipe Via Compu-Chef (tm) *** *************************************************** ***** Pasta Salad with Chicken and Artichokes ***** *************************************************** Categories: Salads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Pasta Shells 2 Tbsp Oil 1 1/2 cup Mayonnaise 3 Tbsp Lemon Juice 3 Tbsp Chopped parsley 1 tsp Dried parsley 3 cup Diced cooked chicken 6 oz Jar Artichokes chopped and 1 ea Dash of tabasco 1 ea Toasted Almonds DIRECTIONS ------------------------------------------------------------ Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves. Yields 6-8 servings. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** PASTA WITH GARLIC AND EGGS ***** ************************************** Categories: Main dish Cheese/eggs Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Dry pasta 2 ea Eggs, beaten 1/2 cup Olive oil 4 ea Cloves of garlic 2 Tbsp Parmesan cheese 1 ea Salt and pepper, taste DIRECTIONS ------------------------------------------------------------ Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Patout's Boiled Crawfish ***** ************************************ Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ --------FOR THE BOIL-------- 40 lb Live crawfish 1 cup Salt 1/2 cup Ground white pepper 1/2 cup Ground red pepper 1/2 cup Ground black pepper 5 lb Small white onions 12 ea Ears of corn, shucked 5 lb Small new potatoes ----------SPRINKLE---------- 1/2 cup Ground white pepper 1/2 cup Ground red pepper 1/2 cup Ground black pepper 2 cup Salt DIRECTIONS ------------------------------------------------------------ Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Patout's Hot Crab Dip ***** ********************************* Categories: Cajun Appetizers Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter (1/4 lb) 2 ea Medium yellow onions, choppe 1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced 1 pt Heavy cream, 1 cup Green onions, chopped 1/2 cup Parsley, chopped 1 tsp Dried basil 1 tsp Dried thyme 2 tsp Salt 2 tsp Ground black pepper 1 tsp Ground white pepper 1 x 5-6 shots Tabasco sauce 1 lb Fresh white crab meat DIRECTIONS ------------------------------------------------------------ Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with garlic Melba toast." Makes about 1 quart. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Peach Cheese Pie ***** **************************** Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Cream Cheese; Softened, 1 Pk 2 ea Eggs; Lg 1/2 cup Sugar 2 tsp Milk 1 tsp Vanilla 1 ea Unbaked 9-inch Pie Shell 29 oz Peaches; Sliced, 1 Cn 1 tsp Cornstarch 1/4 cup Sugar 1 tsp Lemon Juice 1/4 tsp Almond Extract ----------GARNISH----------- 1 x Maraschino Cherries DIRECTIONS ------------------------------------------------------------ Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375 degree F. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries. Spoon the glaze over the fruit. Cover and chill in the refrigerator for at least one hour or until set. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Peach Cobbler With Cheddar Biscuits ***** *********************************************** Categories: Cheese Fruits Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt Peaches; Sliced 3/4 cup Sugar 1 tsp Cornstarch 1/4 tsp Salt 1 tsp Lemon Juice 1 tsp Almond Extract 1 1/2 tsp Butter ------CHEDDAR BISCUITS------ 1 cup Biscuit Mix; Bisquick 1/2 cup Cheddar; Md, Grated 1/2 tsp Butter; Melted 1/3 cup Milk DIRECTIONS ------------------------------------------------------------ Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Peach Salad ***** *********************** Categories: Salads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Peaches sliced 1/3 segments 5 ea Kiwi fruit peeled sliced 3 ea Juice of 3 oranges 1 ea Juice of 1 lemon 1 1/2 Tbsp Sugar 4 ea Fresh mint leaves DIRECTIONS ------------------------------------------------------------ Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar to taste. Stir very gently to blend. Place mint leaves on top of fruit and chill several hours. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Peanut butter chip cookies ***** ************************************** Categories: Desserts Cookies Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter softened 3/4 cup Packed brown sugar 1/2 cup Chunky peanut butter 2 ea Eggs 1 1/2 cup Flour 1 tsp Baking soda 1 cup Salted peanuts 6 oz Semi-sweet chocolate chips 6 oz (or) butterscotch chips DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Peanut butter Rocky Road ***** ************************************ Categories: Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 oz (1 Pk) Semisweet Choc. Chips 6 oz (1 pk) Butterscotch Chips 1/2 cup Peanut Butter 3 cup Miniature Marshmallows 1/2 cup Salted Peanuts DIRECTIONS ------------------------------------------------------------ Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl. Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Peanut Chili Dip ***** **************************** Categories: Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Peanut Butter (any variety) 3 Tbsp Water 2 Tbsp Soy sauce 2 Tbsp Lemon juice 2 tsp Honey 2 x Cloves garlic, finely minced 1 Tbsp Chili powder 1 ds Crushed dried Red Pepper DIRECTIONS ------------------------------------------------------------ GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Pecan Cinnamon Muffins ***** ********************************** Categories: Muffins Breads Breakfast Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Unbleached Flour, Sifted 1/4 cup Sugar 1/4 cup Brown Sugar, Packed 2 tsp Baking Powder 1/2 tsp Salt 1/2 tsp Ground Cinnamon 1 ea Large Egg, Slightly Beaten 1/2 cup Vegetable Oil 1/2 cup Milk 1/2 cup Chopped Pecans DIRECTIONS ------------------------------------------------------------ Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Pecan Pie 1 ***** *********************** Categories: Dessert Calories per serving: 250 Number of Servings: 8 Fat grams per serving: 30 Approx. Cook Time: 1:30 Cholesterol per serving: 20 Marks: INGREDIENTS ------------------------------------------------------------ 1/2 Butter - Stick 3 ea Egg 1 cup Sugar 1 cup Karo - White 3 Tbsp Corn Meal 1 tsp Vanilla 1 Salt - Pinch 1 cup Pecans - Chopped 1 Pie Shell DIRECTIONS ------------------------------------------------------------ Add all ingredients together in bowl, and mix well. Pour into pie shell, and bake 1 hour at 300 degrees. Allow to cool and serve. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Pecan Pie 2 ***** *********************** Categories: Nuts Pies Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Butter Or Margarine 2 ea Large Beaten Eggs 1/2 cup Dark Corn Syrup 1/3 cup Sugar 2 tsp Unbleached Flour 1/4 tsp Vanilla 1 x Pecan Pie Pastry Shell 1/2 cup Pecan Halves DIRECTIONS ------------------------------------------------------------ In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till melted. Stir in beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. Cool before serving. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Pecan Pie Pastry ***** **************************** Categories: Nuts Pies Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Unbleached Flour 2 Tbsp Finely Chopped Pecans 1/4 tsp Salt 3 Tbsp Shortening Or Lard 1 x Cold Water 1 x Dried Beans DIRECTIONS ------------------------------------------------------------ In a small mixing bowl stir together flour, chopped pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Pecan Pudding ***** ************************* Categories: Nuts Desserts Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Butter Or Margarine 1 ea Large Beaten Egg 1/3 cup Dark Corn Syrup 1/4 tsp Vanilla 2 Tbsp Unbleached Flour 1/8 tsp Baking Powder 1/4 cup Chopped Pecans 1 x Powdered Sugar DIRECTIONS ------------------------------------------------------------ In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. *** Recipe Via Compu-Chef (tm) *** ****************************************************** ***** PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE ***** ****************************************************** Categories: Vegetables Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Large sweet potatoes 1 cup Sugar 1/2 cup Lightly packed brown sugar 1/4 tsp Ground ginger 2 Tbsp Cornstarch 1 cup Unsweetened pineapple juice 1 tsp Lemon juice 1 Tbsp Low fat margarine DIRECTIONS ------------------------------------------------------------ Place sweet potatoes in a large kettle and add water to cover. Cook over medium heat until barely tender; drain. Peel and cut potatoes into fourths. Arrange in a medium size casserole. Preheat oven to 350F. While potatoes are cooking, combine sugars, ginger and cornstarch in a small saucepan. Add pineapple juice and lemon juice. Stir over medium heat until sugars are dissolved and mixture starts to bubble; stir in margarine. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. Cal: 149, Fat: trace. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Pepper Steak Strips ***** ******************************* Categories: Main dish Meats Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Env. Meat Marinade * 1 lb Round Steak ** 1 ea Med. Onion, Chopped 2 Tbsp Butter Or Margarine 1 tsp Bottled Brown Boquet Sauce 8 oz (1 can) Stewed Tomatoes 1/2 tsp Dried Thyme Leaves 2 Tbsp Unbleached Flour 1/4 cup Red Wine Or Water 1 ea Med Green Pepper *** 8 oz (1 Can) Mushrooms **** 3 cup Hot Cooked Rice DIRECTIONS ------------------------------------------------------------ * Envelope of Meat Marinade From Store should weigh about .8 ozs. ** Steak should be cut into strips, about 1/8-inch thick and about *** Green Pepper should be seeded and cut into strips. **** Mushrooms should be stems and pieces, and should be drained. ~--------------------------------------------------------------------- ----- Prepare marinade as diredcted on envelope. Marinate beef as directed on envelope; drain well. Cover and microwave onion and margarine in 2-qt casserole on high (100%) 1 minute. Stir in bouquet sauce, tomatoes, and thyme. Mix in beef. Cover and microwave 8 minutes; stir. Microwave on medium (50%) 10 minutes. Shake flour and wine in tightly covered container. Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce. Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot Rice. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Peppermint Cheesecake ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 3 Tbsp Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 16 oz SOFT Philly Cream Cheese 1/2 cup Sugar 1/2 cup Milk 1/4 cup Crushed Peppermint Candy 1 cup Whipping Cream, Whipped 3 oz Milk Chocolate Candy * DIRECTIONS ------------------------------------------------------------ * Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. ---------------------------------------------------------------------- ----- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** PERFECT APPLE BUTTER ***** ******************************** Categories: Fruits Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 cup Sweet apples, peel and slice 1 cup Apple cider 1 Tbsp Ground cinnamon (optional) DIRECTIONS ------------------------------------------------------------ Place apples and cider in heavy saucepan over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Stir in cinnamon. Vacuum seal. Makes 4 1/2 pint jars. From: Gourmet Preserves, Judith Choate. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Pfeffernusse (Pepper Balls) ***** *************************************** Categories: German Cookies Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Flour; Unbleached, Unsifted 1 tsp Baking Powder 1 tsp Cinnamon 1 tsp Cloves; Ground 1/2 tsp Mace 1 tsp Allspice; Ground 1 x Black Pepper; As Desired 1 1/4 cup Honey 2 Tbsp Butter; (No Margarine) 2 ea Eggs; Large 1 cup Confectioners' Sugar 1 tsp Vanilla 1 x ; Water DIRECTIONS ------------------------------------------------------------ Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Phipps Famous Shortbread ***** ************************************ Categories: Cookies Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Flour, all purpose 1 lb Butter, soft 1 cup Fruit sugar 1 cup Sifted rice flour 1/2 lb Belgian chocolate DIRECTIONS ------------------------------------------------------------ Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don't soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Pickled Mushrooms ***** ***************************** Categories: Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Small mushrooms 4 cup Boiling water 1 1/2 Tbsp Salt ----------MARINADE---------- 1 3/4 cup Water 15 ea Peppercorns 2 ea Bay leaves 2 1/2 Tbsp Salt 3/4 cup Sugar 3/4 cup Vinegar DIRECTIONS ------------------------------------------------------------ Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Picnic Potatoe Salad ***** ******************************** Categories: Cajun Salads Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 lb Potatoes 1 cup Celery, finely chopped 8 ea Eggs, hard-boiled 1 cup Fresh parsley,finely chopped 2 cup Dill relish 1 1/2 pt Mayonnaise 1 cup Sweet relish 1/2 cup Yellow mustard 2 cup Salad olives, chopped 1 x Salt, to taste 2 cup Onions, finely chopped 1 x Louisiana hot sauce DIRECTIONS ------------------------------------------------------------ Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Pierogi with Meat ***** ***************************** Categories: Pasta Calories per serving: Number of Servings: 9 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ----------STUFFING---------- 2 cup Leftover meat pieces 2 ea Slices wet bread squeezed 1 ea Onion, chopped 1 Tbsp Bacon drippings 1 x Salt and pepper 3 ea Slices bacon, diced -----------DOUGH------------ 1 ea Egg 3 1/4 cup Flour 1 x Salt 1/2 cup Water 1 1/2 Tbsp Butter, melted 1 1/2 Tbsp Bread crumbs DIRECTIONS ------------------------------------------------------------ Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Pimiento cheese ***** *************************** Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Egg beaten 1/3 cup Sugar 1/4 cup Vinegar 1 Tbsp Water 2 cup Cheddar cheese (grated) 1/4 cup Pimientos (chopped) DIRECTIONS ------------------------------------------------------------ In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Pina Colada ***** *********************** Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Crushed Ice 1 oz Light Rum; 2 T 1 oz Pineapple Juice; 2 T 1/2 oz Cream Of Coconut; 1 T DIRECTIONS ------------------------------------------------------------ Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Pina Colada Sorbet ***** ****************************** Categories: Desserts Calories per serving: Number of Servings: 9 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup 14. oz Crush Pineapple 1/2 cup Cream of Coconut 1/3 cup Granulated Sugar 1/3 cup Water 1/4 cup Dark Rum DIRECTIONS ------------------------------------------------------------ Place undrained pineapple and cream of coconut in largecontainer. Combine sugar and water. Bring to boil over medium heat and boil 1 minute. Cool. Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4 to 6 hours. Process in blender or food processor until smooth but not completely thawed. Freeze until firm. Soften lightly before serving. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Pina Colada Wedges ***** ****************************** Categories: Desserts Cakes Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Package Cream cheese softe 1/3 cup Sugar 2 Tbsp Rum 3 1/2 cup Thawed Cool Whip 8 1/4 oz Pineapple Syrup Crushed 2 2/3 cup 7 oz Angel flake Coconut DIRECTIONS ------------------------------------------------------------ Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap. Invert pan onto serving plate, remove pan and plastic wrap. Spread with remaining whipped topping and sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into wedges Garnish with pineapples and cherries if desired. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Pinapple Limeade ***** **************************** Categories: Beverages Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Sugar 3 cup Pineapple Juice 1/2 cup Lime Juice 1 qt Sparkling Water; Chilled DIRECTIONS ------------------------------------------------------------ Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. *** Recipe Via Compu-Chef (tm) *** **************************************************** ***** PINEAPPLE, RAISIN, AND RUM BREAD PUDDING ***** **************************************************** Categories: Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 20 oz Can crushed pineapple w liq. 1/2 cup Low fat milk 5 cup Packed Ital. Fr bread 1 in. 2/3 cup Raisins 1/2 cup Brown sugar 2 Tbsp Margarine, melted 1 Tbsp Rum 1 tsp Vanilla extract 1/2 tsp Cinnamon 1 tsp Margarine 1 Tbsp Rum 1 Tbsp Light brown sugar 2 Tbsp Sliced almonds DIRECTIONS ------------------------------------------------------------ Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS ***** ********************************************** Categories: Breads Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Whole wheat flour 1 Tbsp Baking powder 1/4 tsp Salt 1 1/2 Tbsp Brown sugar 1 ea Egg 1 cup 100% all-bran cereal 1/3 cup Skim milk 1/4 cup Vegetable oil 8 oz Can crushed pineapple w juic DIRECTIONS ------------------------------------------------------------ Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined. Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for about 25 min. Serve warm. Cal: 100, Fat: 1g. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Pisang Goreng ***** ************************* Categories: Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup All purpose flour 1 cup Water 1 tsp Baking powder 1 ea Egg beaten 1 ea Pinch of salt 4 ea Ripe Bananas peeled halved 1/2 cup 10% cream 1 cup Brown Sugar 1 Tbsp Butter 2 Tbsp Dark rum DIRECTIONS ------------------------------------------------------------ Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes. This is your batter. Dip the banana halves in the batter and deep fry in vegetable oil at 325 degrees F for about 5 minutes or until the batter is golden brown. Remove the bananas from the oil and allow to drain. Meanwhile mix the cream, brown sugar and butter together in a sauce pan and cook over medium heat until the sugar has dissoved. Add the rum and be sure the sauce doesn't boil. Place some vanilla ice cream on a plate. Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert. Serve while the banana is still hot. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Pita Crisps ***** *********************** Categories: Appetizers Croutons Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 x Pita breads (6" diameter) 2 tsp Margarine 2 tsp Oregano 4 Tbsp Grated Parmesan cheese DIRECTIONS ------------------------------------------------------------ Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges with margarine. Place on cookie sheet. In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into wedges. Broil about 5" from heating element until crisp, about 2 minutes. Watch carefully! VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds. Serve alone or with dips or pates. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Poached Halibut Rolls ***** ********************************* Categories: Fish Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Halibut fillets 3 Tbsp Butter 1/2 cup Chicken broth or white wine 1 ea Clove garlic, minced 1/2 tsp Tarragon or basil 1/2 tsp Dijon mustard 1 cup Fresh tomatoes, minced 1/2 tsp Sugar 1/2 tsp Paprika 1/2 cup Heavy cream DIRECTIONS ------------------------------------------------------------ Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar. Cover and cook 5 minutes at high. Stir well. Place the fish rolls side by side in the dish and baste with the sauce. Cook 8 minutes at medium high basting with juice halfway throug the cooking. Remove the fish with a perforated spoon and place it in a warm dish. To the sauce remaining in the cooking dish, add the cream and paprika; stir. Cook 4 minutes at high, stirring once. Pour over the fish and serve. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Polka Dot Quick Bread ***** ********************************* Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Cranberries; Fresh Or Frozen 1 cup Milk 1 ea Egg; Lg, Slightly Beaten 1/4 cup Butter; Melted 1 tsp Orange Peel; Grated 2 cup Unbleached Flour 1 cup Sugar 1 tsp Baking Powder 1/2 tsp Salt 1 1/2 cup Cheddar; Md, Shredded 1/2 cup Walnuts; Coarsely Chopped DIRECTIONS ------------------------------------------------------------ Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Pon Pon Chicken ***** *************************** Categories: Main dish Meats Poultry Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Boneless Chicken breast 10 ea Bean thread sheets -optional 2 ea Cucumbers, sliced 1/2 Tbsp Salt ------DRESSING MIXTURE------ 1 Tbsp Sesame seed paste (or oil) 2 1/2 Tbsp Soy sauce 1 1/2 tsp Sugar 1 Tbsp Vinegar 1 1/2 tsp Worchesershire sauce 1/4 tsp Garlic juice 1/4 tsp Ginger juice 1/2 tsp Hot chili sauce (optional) 1 ea Dash black pepper 1/2 tsp Cornstarch DIRECTIONS ------------------------------------------------------------ Poach or steam chicken over medium heat for approximately 10-12 minutes until done. Remove and let cool. Then shred or cut into match size strips. Set aside. Peel and cut cucumbers lengthwise into half, then slice into thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute. Drain well and place evenly on a platter. In a saucepan, add dressing mix and bring to a slow boil while stirring. Add stock or water if needed. Finally, slightly thicken. Transfer dressing to a container and store until needed. To serve, place chicken strips on top of pickled cucumber and pour dressing over top. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Pop-up Pizza ***** ************************ Categories: Main dish Beef Snacks Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ----------FILLING----------- 1 1/2 lb Hamburger 1 cup Onion; chopped 1 cup Green pepper; chopped 1 ea Garlic clove 1/2 tsp Oregano 1 ds Salt 1/2 cup Water 1/8 tsp Hot pepper sauce 1 pk Spaghetti sauce mix (1.5oz) -----------BATTER----------- 1 cup Milk 1 cup Flour 1 Tbsp Oil 2 ea Eggs 1/2 tsp Salt ------------MISC------------ 7 oz Jack/Mozz. cheese slices 1/2 cup Parmesan cheese; grated DIRECTIONS ------------------------------------------------------------ Pre-heat oven to 400f. *** FILLING *** In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix;simmer about 10 min stirring occassionally. *** BATTER *** In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth. *** ASSEMBLY *** Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400f for 25-30 min or until puffed and brown. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Poppin' Fresh Barbe Cups ***** ************************************ Categories: Cheese Main dish Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 lb Ground Beef; Lean 1 tsp Onion; Minced 2 tsp Brown Sugar 12 ea Biscuits; * 1/2 cup Barbecue Sauce; ** 3/4 cup Cheddar; Sharp, Shredded DIRECTIONS ------------------------------------------------------------ * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Poppy Seed Oatmeal Bread ***** ************************************ Categories: Breads Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Flour, all purpose 1 cup Flour, whole wheat 1 1/4 cup Oatmeal, quick-cooking 1 Tbsp Baking Powder 1/4 tsp Salt 2 tsp Poppy Seeds 1 1/2 cup Buttermilk 1/4 cup Honey, liquid 1 ea Egg 1 tsp Butter, melted DIRECTIONS ------------------------------------------------------------ In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Pork Chops in Onion Sauce ***** ************************************* Categories: German Pork Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Pork Chops 1/2 tsp Salt 1/4 tsp Pepper 1 1/2 Tbsp Unbleached Flour 1 1/2 Tbsp Vegetable Oil 4 ea Onions; Small (2 med) * 1/2 cup Beer 1/2 cup Beef Broth; Hot 1 tsp Cornstarch DIRECTIONS ------------------------------------------------------------ * Onions are to be thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. *** Recipe Via Compu-Chef (tm) *** ************************************************************** ***** Pork Chops with Garlic and Onions (Suon Uop Hanh T ***** ************************************************************** Categories: Foreign Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Granulated sugar 2 Tbsp Fish Sauce(nuoc mam) 1 ea Onion 4 ea Cloves garlic 1 Tbsp Vegetable oil 4 ea Boneless pork chops DIRECTIONS ------------------------------------------------------------ Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occaisionally. Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving. Make 4 servings *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Pork in Hot Peanut Sauce ***** ************************************ Categories: Hot & spicy Main dish Pork Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Peanut Oil 1/2 lb Pork Butt 2 ea Cloves Garlic; minced 1 Tbsp Minced Fresh Ginger Root 1/2 cup Preserved Radish 4 ea Sq. Canned Firm Bean Curd 2 ea Green onions -----------SAUCE------------ 2 Tbsp Crunchy Peanut Butter 1 Tbsp Dark Soy Sauce 1 Tbsp Cider Vinegar 2 Tbsp Sesame Oil 2 ea Dried Hot Red Chili Peppers; 2 tsp Sugar 1/3 cup Stock 1/2 tsp MSG (optional) DIRECTIONS ------------------------------------------------------------ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Soak radish in warm water for 45 minutes. Cut pork into 1/2" cubes. Drain & rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm. Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2" cubes. Cut green onions, including tops, into 2" lengths. Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix in remaining sauce ingredients. Set aside. Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way. Skim off excess oil. Add more stock if sauce thickens. Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Pork Steaks With Peppers ***** ************************************ Categories: Meats Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Olive Or Vegetable Oil 1 1/2 lb Pork Blade Steaks * 1 ea (3 Total) Peppers ** 1 ea Clove Garlic Finely Chopped 1 ea Med Tomato Coarsely Chopped 1 ea Env. Soup Mix *** 1 cup Water 1/2 tsp Thyme Leaves 1/8 tsp Pepper DIRECTIONS ------------------------------------------------------------ * Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of ** There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers, *** Choose one of the following soup mixes to use in the recipe: ~--------------------------------------------------------------------- ----- In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks. Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil. Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Pork Tenderloin with Hawiian Sauce ***** ********************************************** Categories: Bar-b-q Main dish Meats Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 lb Pork Tenderloin 2 qt Reduced Pork Broth 1 cup Brown Mustard 1 cup Yellow Mustard 1/3 cup Horseradish 1/3 cup Ketchup 1/3 cup Brown Sugar 4 ea Cloves Minced Garlic (large) 1/3 cup Salt 1/3 cup Cummin 1/3 cup Black Pepper 16 ea Small Red Potatoes 4 ea Carrots (stripped) 1 cup Pineapple Rings DIRECTIONS ------------------------------------------------------------ In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat. Remove from grill when done (170 deg) [about 1 hour on low heat] Grill vegtables and pineapple during last half of the cooking time and serve with the meat. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Pork With Vegetables And Cashews ***** ******************************************** Categories: Main dish Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Boneless Fresh Pork * 1 ea Medium Onion ** 2 Tbsp Soy Sauce (Import. If Avail) 1/2 tsp Salt 1/4 tsp Pepper 1 pk (10 oz) Frozen Peas 8 oz Fresh Mushrooms, Sliced 1 Tbsp Cornstarch 2 Tbsp Cold Water 1 ea Jar (2 ozs) Pimiento *** 1 cup Salted Cashews Or Peanuts DIRECTIONS ------------------------------------------------------------ * Pork should be fresh shoulder meat cut into 3/4-inch cubes. ** Onion should be sliced and separated into rings. *** Jar of pimientos, should be 2 ozs and they should be sliced. ~--------------------------------------------------------------------- ----- Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired. *** Recipe Via Compu-Chef (tm) *** ************************ ***** POTATO CAKES ***** ************************ Categories: Vegetables Appetizers Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Mashed potatoes 1 ea Egg white, slightly beaten 2 Tbsp Chopped onion 2 Tbsp All purpose flour 1/8 tsp Salt 1 ea Pepper to taste 1 tsp Oil DIRECTIONS ------------------------------------------------------------ In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making takes, keeping first ones warm. Cal: 74, Fat: 1 g. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Potato Farls (Irish) ***** ******************************** Categories: Breads Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 lb Potatoes (3 or 4) 2 Tbsp Butter, melted 1 cup Flour, all purpose 1/2 tsp Salt 4 tsp Vegetable Oil DIRECTIONS ------------------------------------------------------------ Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Potato Pancakes German Style ***** **************************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Potatoes; (2 Large) * 3 cup ;Water 1 tsp Lemon Juice 1 ea Potato; Boiled, Mashed 1 ea Egg; Large, Beaten 2 Tbsp Milk 1/2 tsp Salt 1 x Vegetable Oil; As Needed DIRECTIONS ------------------------------------------------------------ * Potatoes are grated on medium grater. 2 1/2 Cups Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Potato Salad With Beer Dressing ***** ******************************************* Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Potatoes; Medium 4 ea Bacon; Slices 1 Tbsp Onion; Chopped 1 ea Celery; Stalk, Chopped 1 tsp Salt 2 Tbsp Butter 2 Tbsp Unbleached Flour 1/2 tsp Mustard; Dry 1 Tbsp Sugar 1 cup Beer; Any Brand 1/2 tsp Tobasco Sauce 2 Tbsp Parsley; Chopped Fresh DIRECTIONS ------------------------------------------------------------ Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Potatoes, Garlic ***** **************************** Categories: Vegetables Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Potatoes 10 ea Garlic cloves, unpeeled 1/4 Tbsp Oil DIRECTIONS ------------------------------------------------------------ Boil whole or quartered potatoes for 5 minutes. Roast potatoes, smeared with oil, in pan with whole garlic cloves at 400F for 45 minutes. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Praline Cheesecake ***** ****************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 3/4 cup Dark Brown Sugar, Packed 2 Tbsp Unbleached All-purpose Flour 3 ea Large Eggs 2 tsp Vanilla 1/2 cup Pecans, Finely Chopped 1 x Granishes * DIRECTIONS ------------------------------------------------------------ * Garnish include Maple Syrup and Pecan halves. ---------------------------------------------------------------------- ----- Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continute baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves. *** Recipe Via Compu-Chef (tm) *** ******************** ***** Pretzels ***** ******************** Categories: German Snacks Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Yeast; Active, Dry 1 1/2 cup ;Water, Warm,110-120 Degrees 1 tsp Salt 1 Tbsp Sugar 4 cup Flour; Unbleached 1 ea Egg; Large, Beaten 1 x Salt; Coarse DIRECTIONS ------------------------------------------------------------ Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container. Makes 12 6-inch pretzels. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Processor Hollandaise Sauce ***** *************************************** Categories: Sauces Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 ea Juice from 1/2 lemon 1 x Pinch salt 1 x Pinch of white pepper 1/2 cup Melted butter 1/2 cup Corn oil or peanut oil DIRECTIONS ------------------------------------------------------------ Place lemon juice, egg, salt and pepper in bowl of food processor. Blend for 1 to 3 seconds. Add butter while still running, then add corn or peanut oil. Blend in processor for 20 seconds until smooth and uniform Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind. All very good sauces for seafood or vegetables *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Pumpkin Marble Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Gingersnap Crumbs 1/2 cup Finely Chopped Pecans 1/3 cup Margarine, Melted 16 oz Cream Cheese, Softened 3/4 cup Sugar 1 tsp Vanilla 3 ea Eggs 1 cup Canned Pumpkin 3/4 tsp Cinnamon 1/4 tsp Ground Nutmeg DIRECTIONS ------------------------------------------------------------ Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Pumpkin Muffins ***** *************************** Categories: Dinner Breakfast Breads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Unbleached Flour, Sifted 2 tsp Baking Powder 1/4 tsp Salt 1/4 tsp Ground Cinnamon 1/4 cup Vegetable Shortening 2/3 cup Sugar 1 ea Large Egg 1/2 cup Canned, Mashed Pumpkin 2 Tbsp Milk DIRECTIONS ------------------------------------------------------------ Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Pumpkin Oat Muffins ***** ******************************* Categories: Breakfast Breads Muffins Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Unbleached Flour, Sifted 2 tsp Baking Powder 1 tsp Pumpkin Pie Spice 1/4 tsp Baking Soda 1/2 tsp Salt 3/4 cup Canned, Mashed, Pumpkin 1/2 cup Brown Sugar, Packed 1 ea Large Egg, Slightly Beaten 1/4 cup Milk 1/4 cup Vegetable Oil 1 cup Quick-cooking Oats 1/2 cup Raisins 1 x Crumb Topping DIRECTIONS ------------------------------------------------------------ Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. *** Recipe Via Compu-Chef (tm) *** ******************************************************* ***** Pureed Vegetable Soup with Broccoli Florets ***** ******************************************************* Categories: Soups Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 x Potatoes, peeled & diced 2 x Med stalks Celery, chopped 2 x Med Carrots, chopped 1 x Sm Onion, chopped (1/4 cup) 1 x Clove Garlic, minced 2 cup Vegetable stock 1/4 tsp Black Pepper 1/2 tsp Thyme 1 ds Nutmeg 3 cup Broccoli Florets 1 cup Milk 1 x Egg Yolk, lightly beaten 1 Tbsp Soy sauce DIRECTIONS ------------------------------------------------------------ GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed *** Recipe Via Compu-Chef (tm) *** ************************* ***** Quick Barshch ***** ************************* Categories: Appetizers Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea 10 oz cans beef broth 2 ea 1 lb cans red beets 1 cup Water 1 Tbsp Lemon juice 1 tsp Sugar 1/8 tsp Pepper 1 x Dash of garlic powder 1 x Salt to taste 1/2 cup Red table wine DIRECTIONS ------------------------------------------------------------ Patties Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Quick Beef Stew ***** *************************** Categories: Meats Main dish Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Cooked Beef * 4 ea Med Carrots ** 3 ea Med Potatoes *** 1 cup Sliced Celery 1 ea Envelope Onion Soup Mix 3 Tbsp Unbleached Flour 2 1/4 cup Water DIRECTIONS ------------------------------------------------------------ * 2 to 2 1/2 Cups cut-up Cooked Beef ** Carrots to be cut into 2 1/2-inch Strips *** Potatoes to be pared and cut into 1 1/2-inch pieces ~--------------------------------------------------------------------- ----- Mix all ingredients in 2 1/2 Qt casserole. Cover and microwave on high (100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes and microwave until vegtables are tender,10 to 12 minutes more, stirring every 5 minutes. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Quick Cheddar Bread ***** ******************************* Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 3/4 cup Unbleached Flour 5 tsp Baking Powder 1/2 tsp Salt 1/3 cup Butter 2 1/2 cup Cheddar; Sharp 1 1/2 cup Milk 2 ea Eggs; Lg, Slightly Beaten DIRECTIONS ------------------------------------------------------------ Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Quick Pea Soup ***** ************************** Categories: Soups Vegetables Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Margarine 2 x Stalks Celery,finely chopped 2 x Cloves Garlic, minced 1 x Med Onion, chopped (1/2 cup) 2 cup Vegetable stock 16 oz Bag frzn Peas,thawed (3 cups 1 ds White Pepper 1/2 cup Low-fat Milk 1 ds Nutmeg DIRECTIONS ------------------------------------------------------------ GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** QUICK TOMATO SAUCE ***** ****************************** Categories: Sauces Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Chopped onion 1/2 cup Chicken bouillon 3 cup Chopped tomatoes 1 tsp Apple juice concentrate 1/2 tsp Oregano 1/2 tsp Thyme 1/2 tsp Basil 1 tsp Garlic powder 1 pn Pepper DIRECTIONS ------------------------------------------------------------ Cook onions in bouillon until soft. Add remaining ingredients. Bring to boil, cover, simmer 30 to 45 min. Makes 3 1/2 cups. Cal: 10 per 1/2 c. Fat: trace. *** Recipe Via Compu-Chef (tm) *** ********************** ***** RANCH STEW ***** ********************** Categories: Main dish Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Lean beef, trimed, bite size 3 cup Water 2 ea Carrots, large, sliced 2 ea Potatoes, med. diced 12 ea Pearl onion, canned 1 cup Frozen peas 2 Tbsp Whole wheat flour (optional) 1 Tbsp Worchestershire sauce 1/2 tsp Salt 1/4 tsp Pepper DIRECTIONS ------------------------------------------------------------ Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min, stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr or until meat is tender. Meanwhile, cook carrots in remaining 2 cups water. When partially cooked, add potatoes and cook until all tender. Add onions and peas. Put vegetables into beef dish. Thicken liquid from vegs. with flour if desired. Add worcestershire sauce, salt, and pepper to liquid. Pour over meat and vegs. Cover and return to oven for 20 min. Cal: 371, Fat 1 1/2g. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Ranch Style Brunch Eggs ***** *********************************** Categories: Cheese/eggs Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea Slices side bacon chopped 2 cup Frozen hash brown potatoes 1 1/2 cup Shredded old chedder, colby 6 ea Eggs, beaten 1 cup Milk 1/2 cup Thinly sliced green onions DIRECTIONS ------------------------------------------------------------ Cook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of drippings. Saute potatoes in drippings until browned, about 10 minutes. Drivide potatoes among 4 individual greased 1 cup shallow baking dishes. Sprinkle with cheese, then bacon. Beat toghether eggs, milk and onions; pour into dishes. Bake at 350 degrees F oven 20 to 25 minutes for until set. Garnish. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Raspberry Cheese Pie ***** ******************************** Categories: Cheese Fruits Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Cream Cheese; Softened, 1 Pk 1/2 cup Dairy Sour Cream 1/3 cup Sugar 2 ea Eggs; Lg 1 ea Unbaked 9-inch Pie Shell 20 oz Frozen Raspberries; Thawed 1 x Water 3 tsp Cornstarch 1/2 cup Whipping Cream; Whipped DIRECTIONS ------------------------------------------------------------ Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Raspberry Meringues ***** ******************************* Categories: Desserts Candies Calories per serving: Number of Servings: 36 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Eggs (room temp) 1/4 tsp Cream of tartar 1 x Dash salt 3/4 cup Sugar 1/4 cup Raspberry preserves, seedles 6 x Drops red food coloring DIRECTIONS ------------------------------------------------------------ 1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes. Add preserves and food coloring and beat one minute at highest speed of mixer. 2. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet. Bake for two hours. Cool completely. Peel off foil. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Real Sauce A La King ***** ******************************** Categories: Sauces Chicken Poultry Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Butter 1/4 cup Flour 1/2 tsp Salt 1/4 tsp Pepper 1 1/2 cup milk 3/4 cup light cream 1/4 cup Finely Chopped Green Pepper 2 ea Pimientos, Chopped 1/2 cup Sliced Fresh Mushrooms 2 Egg Yolks 2 Tbsp Dry Sherry DIRECTIONS ------------------------------------------------------------ In a double boiler, melt the butter. Stir in the flour and the seasonings. Gradually stir in the milk and light cream. Add the green pepper, pimientos and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened. Without stirring, cook gently for 10 minutes longer. Beat the egg yolks and sherry together. Add this mixture gradually to the sauce. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Red Beans and Rice ***** ****************************** Categories: Cajun Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Red kidney beans 1 lb Salt pork 2 ea Cloves garlic 1 tsp Italian seasoning 1 ea Bell pepper 1 ea Chopped onion 1 ea Stalk celery 1 ea Whole hot pepper DIRECTIONS ------------------------------------------------------------ Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Red Beet Chocolate Cake ***** *********************************** Categories: Chocolate Vegetables Cakes Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 3/4 cup Flour; Unbleached, Sifted 1 1/2 tsp Baking Soda 1/2 tsp Salt 1 1/2 cup Sugar 3 ea Eggs; Large 1 cup Vegetable Oil 1 1/2 cup Beets; Pureed 2 oz Unsweetened Chocolate; * 1 tsp Vanilla Extract 1 x Confectioners' Sugar; Sifted DIRECTIONS ------------------------------------------------------------ * Melt and cool the 2 1-oz squares of baking chocolate. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sift together the flour, baking soda and salt; set aside. Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar. NOTE: This is similar to a recipe that I had from one of the local cooking shows that was sent out to the listeners when the Red food coloring was banned. While I have not tried this recipe, I did make the other one and it was good. But the other recipe is long gone. *** Recipe Via Compu-Chef (tm) *** ************************** ***** RED CABBAGE II ***** ************************** Categories: Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 tsp Oil 1/2 cup Finely chopped onion 4 cup Coarse shredded red cabbage 1 cup Chopped peeled apple 2 ea Whole cloves 1/2 ea Bay leaf 1 Tbsp Sugar 1 1/2 Tbsp White vinegar DIRECTIONS ------------------------------------------------------------ In a heavy skillet, heat oil over medium high heat. Add onion and saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar and vinegar to cabbage mixture; toss gently. Cover and cook about 5 min longer. Cal 45; Fat 1g. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Red Cabbage Salad ***** ***************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Bacon; Slices 1 tsp Sugar 2 Tbsp Vinegar 1/4 cup Wine; Red or White 1/2 ea Red Cabbage; Head, Shredded 2 Tbsp Vegetable Oil 1/2 tsp Salt 1/4 tsp Pepper 1 Tbsp Caraway Seeds DIRECTIONS ------------------------------------------------------------ Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Red Wine Marinade for Beef ***** ************************************** Categories: Sauces Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Vegetable oil 1/3 cup Red wine 2 Tbsp Fresh lemon juice 1/4 tsp Dried thyme 1/4 tsp Black pepper 2 ea Large garlic cloves minced DIRECTIONS ------------------------------------------------------------ In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic. Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Red-beet Salad ***** ************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Red Beets; Bunches ----------MARINADE---------- 2 Tbsp ;Water 1/4 cup Vinegar 2 Tbsp Caraway Seeds 1 tsp Sugar 2 Tbsp Onion; Minced 1 tsp Horseradish 1/4 tsp Cloves; Ground 1/2 tsp Salt 1/4 tsp Pepper 5 Tbsp Vegetable Oil DIRECTIONS ------------------------------------------------------------ Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Remoulade sauce ***** *************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pt Mayonnaise 1 cup Ketchup 1 ea 10 oz bottle Durkee's sauce 2 Tbsp Wine vinegar 2 Tbsp Lea & Perrins 1/4 cup Olive oil 1 cup Creole or poupon mustard 2 tsp Louisiana hot sauce 1/2 cup Prepared horseradish 1 x Salt if needed DIRECTIONS ------------------------------------------------------------ Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add creole or poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient. Pour over shrimp on salad or use as a sandwich sauce. "Some of my friends say they even like this over some desserts, but I don't believe then, no." From Justin Wilson's "Outdoor cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Rhubarb and Nut Streusel Cake ***** ***************************************** Categories: Desserts Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Sugar/divided 3 Tbsp Corn starch 3 cup Diced fresh rhubarb 3/4 cup Milk 1 Tbsp Vinegar 2 1/4 cup All-purpose flour 3/4 cup Butter 1/2 tsp Baking powder 1/2 tsp Baking soda 1/2 cup Finely chopped nuts 1 ea Egg(beaten) DIRECTIONS ------------------------------------------------------------ Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool and set aside. Stir together milk and vinegar and set aside. Combine flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside. To remainder add baking powder, baking soda and nuts. Combine egg and milk mixture and add to dry ingredients, stir until just moistened. Spread 2/3 of the batter over the bottom and sides of a buttered 9" spring form pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streussel mixture. Bake in preheated 350 F oven 50 minutes. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Rhubarb Cream Pie ***** ***************************** Categories: Desserts Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Sugar 1/4 cup Enriched flour 3/4 tsp Nutmeg 3 ea Egg - slightly beaten 4 cup Rhubarb in 1" slices (1 lb) 1 ea Pastry for 9" lattice crust 2 Tbsp Butter or margarine DIRECTIONS ------------------------------------------------------------ Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Rhubarb-Pecan Muffins ***** ********************************* Categories: Breads Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Flour 3/4 cup Sugar 1 1/2 tsp Baking powder 1/2 tsp Baking soda 1 tsp Salt 3/4 cup Chopped pecans 1 ea Egg, large 1/4 cup Vegetable oil 2 tsp Grated orange peel 3/4 cup Orange juice 1 1/4 cup Rhubarb, fresh fine chopped DIRECTIONS ------------------------------------------------------------ Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Rhubarb-Strawberry Cobbler ***** ************************************** Categories: Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ----------FILLING----------- 1 1/4 cup Sugar 3 Tbsp Flour, all purpose 1 1/2 tsp Cinnamon 1 1/2 tsp Orange Rind 6 cup Rhubarb, coarsely chopped 3 cup Strawberries, sliced ----------TOPPING----------- 1 1/2 cup Flour, all purpose 3 Tbsp Sugar 1 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/4 tsp Salt 3 Tbsp Margarine, chilled 1 cup Buttermilk DIRECTIONS ------------------------------------------------------------ FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5 L) baking dish. Bake in 400F(200C) oven 10 minutes. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Rice Pilaf ***** ********************** Categories: Rice Main dish Vegetables Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Sliced Fresh Mushrooms 2 ea Green Onions, Sliced 1 Tbsp Butter Or Margarine 2/3 cup Water 1/3 cup Regular Long Grain Rice 1/4 ea Med. Bell Pepper * 1/4 tsp Salt 1/4 tsp Dried Sage, Crushed 2 tsp Snipped Parsley DIRECTIONS ------------------------------------------------------------ * Bell peppers can be any color, but should be cut into 1-inch julienne strips. ~--------------------------------------------------------------------- ---- In a 1-quart casserole micro-cook mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Rice With Garlic And Pine Nuts ***** ****************************************** Categories: Garlic Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Unsalted Butter 1 x Garlic Puree(1 Roasted Head) 4 cup Cooked Regular Rice 3/4 cup Pine Nuts 1 x Salt & Pepper To Taste DIRECTIONS ------------------------------------------------------------ Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Rice, Apple and Raisin Dressing ***** ******************************************* Categories: Cajun Main dish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -------SEASONING MIX-------- 2 tsp Salt 1 1/2 tsp White pepper 1 tsp Garlic powder 1 tsp Dry mustard 1 tsp Ground cayenne pepper 1/2 tsp Black pepper ------RICE INGREDIENTS------ 1/4 cup Vegetable oil 1 cup Chopped onions 1 cup Chopped green bell peppers 1/2 cup Pecan halves, dry roasted 1/2 cup Raisins 4 Tbsp Unsalted butter 1 1/2 cup Uncooked rice (converted) 3 cup Pork, beef or chicken stock 2 cup Chopped unpeeled apples DIRECTIONS ------------------------------------------------------------ Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (we ran out of pecans, so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice. Lucy used brown, long grain rice - super!. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person. From Paul Prudhomme's "Louisiana Kitchen" *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Rice-Stuffed Artichokes ***** *********************************** Categories: Artichokes Rice Vegetables Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Med. Artichokes 2 tsp Lemon Juice 1/4 cup Water 1/2 cup Shredded Carrot 1/4 cup Sliced Green Onion 2 Tbsp Butter Or Margarine 1/4 tsp Dried Sage, Crushed 1 cup Cooked Rice 1/2 cup Chicken Broth 1 tsp Lemon Juice 3/4 tsp Cornstarch 1 x Dash White Pepper 1 ea Large Beaten Egg Yolk DIRECTIONS ------------------------------------------------------------ Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing. For stuffing, in a small nonmetal bowl stir together carrot, onion, butter or margarine, and sage. Micro-cook, covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender, stirring once. Stir together vegetable mixture and rice. Drain artichokes. Remove the center leaves and chokes from artichokes. Spread artichoke leaves slightly. Spoon rice stuffing into the center of each artichoke and behind each large leaf. Return artichokes to casserole. Cover with vented clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender, rotating the casserole a half-turn every minute. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together chicken broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds. Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Rich Cheddar Sauce For Apple Pie ***** ******************************************** Categories: Cheese Pies Sauces Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 oz Cheddar; Sharp, Cubed 1/2 cup Milk DIRECTIONS ------------------------------------------------------------ Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Rindergulasch (Beef Goulash) ***** **************************************** Categories: German Beef Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Vegetable Oil 1 lb Round Steak; Cubed 3 ea Onions; Medium, Chopped 1/2 tsp Salt 1/4 tsp Pepper 1/2 tsp Garlic Salt 1 tsp Paprika 1/4 tsp Sugar 2 cup Water; Hot 1 Tbsp Unbleached Flour 1/4 cup Water; Cold 1/2 cup Cream; Heavy DIRECTIONS ------------------------------------------------------------ Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Rinderrouladen (Beef Rolls) ***** *************************************** Categories: German Beef Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Sandwich Or Roll Steaks; * 2 tsp Mustard; Dijon-style 1/2 tsp Salt 1/4 tsp Pepper 2 ea Pickles; ** 2 oz Salt Pork; ** OR 2 ea Bacon; Strips ** 1 ea Onion; Large, Chopped 1/4 cup Vegetable Oil 1 1/2 cup Beef Broth; Hot 4 ea Peppercorns 1/2 ea Bay Leaf 1 Tbsp Cornstarch DIRECTIONS ------------------------------------------------------------ * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Rindfleisch-eintopf (Beef Stew) ***** ******************************************* Categories: German Beef Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Shortening 3 lb Rump Roast; Boneless 2 cup Onions; Sliced 1/4 cup Unbleached Flour 2 Tbsp Salt 2 Tbsp Sugar 1 x Pepper; To Taste 2 tsp Mustard; Dry 1/2 tsp Celery Seed 1/4 cup Water 1 lb Tomatoes; (1 can) DIRECTIONS ------------------------------------------------------------ Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Roasted Garlic ***** ************************** Categories: Garlic Appetizers Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Whole Heads Of Garlic 1 x Toasted Rounds French Bread 1 x Softened Sweet Butter DIRECTIONS ------------------------------------------------------------ Preheat oven to 375 degrees F. Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out, like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve. With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months. To keep indefinitely, cover with a film of olive oil. *** Recipe Via Compu-Chef (tm) *** ******************************************************* ***** ROASTED POTATOES WITH TOMATOES AND ROSEMARY ***** ******************************************************* Categories: Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Potatoes, pref. long narrow 6 ea Ripe plum tomatoes, sliced 1 ea Olive oil 1 Tbsp Minced fresh rosemary (t dry 1 ea Minced chives 1 ea Salt and pepper DIRECTIONS ------------------------------------------------------------ Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until potatoes begin to turn golden crisp around edge. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Roasted Red Pepper and Chive Dressing ***** ************************************************* Categories: Salads Dressings Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Sweet red pepper - medium-sized *OR* 1/2 cup Prepared roasted red peppers 1/3 cup Red wine vinegar 1 ea Garlic clove - medium minced 1 cup olive oil 1/3 cup Finely chopped fresh chives 1 x salt 1 x White pepper - freshly ground DIRECTIONS ------------------------------------------------------------ Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste. This recipe, featured at Neiman-Marcus, is from caterer George Dolese. George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Rocky Road Cheesecake ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 3 Tbsp Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 16 oz Soft Cream Cheese 3/4 cup Sugar 1/3 cup Cocoa 1/2 tsp Vanilla 2 cup Mini Marshmallows 1 cup Whipping Cream, Whipped 1/2 cup Chopped Nuts DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Roggenbrot (Rye Bread) ***** ********************************** Categories: German Breads Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 pk Yeast; Active Dry 1/2 cup ;Warm Water(110-120 degrees) 1 1/2 cup Milk; Lukewarm 2 Tbsp Sugar 1 tsp Salt 1/2 cup Molasses 2 Tbsp Butter 3 1/4 cup Rye Flour; Unsifted 2 1/2 cup Bread Flour; Unsifted DIRECTIONS ------------------------------------------------------------ Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** ROLLED-OAT MACAROONS ***** ******************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 36 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 Tbsp Melted butter 1 cup Brown sugar, packed 2 ea Eggs, separated 2 1/2 cup Rolled oats 2 tsp Baking powder 1 tsp Vanilla 1/8 tsp Salt DIRECTIONS ------------------------------------------------------------ Combine the butter, sugar, egg yolks, rolled oats, baking powder, and vanilla and beat well. Whip the egg whites until they are stiff and fold them and the salt into the other ingredients. Drop by teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet. Bake 375F for 10 min. Cal: 53, Fat: 1/5g. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Rotkohl (Red Cabbage) ***** ********************************* Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Vegetable Oil 2 ea Onions; Small, Sliced 2 lb Red Cabbage; Shredded 2 Tbsp Vinegar 1 x Salt; To Taste 1 tsp Sugar 1 ea Apple; Large, Tart, *, OR 1/2 cup Applesauce 1/2 cup Red Wine 1/2 cup Beef Broth; Hot DIRECTIONS ------------------------------------------------------------ * Core and peel apple, then fine chop it. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Rum Raisin Cheesecake ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Old Fashioned Oats, Uncooked 1/4 cup Chopped Nuts 3 Tbsp Brown Sugar, Packed 3 Tbsp Margarine, Melted 16 oz Cream Cheese, Softened 1/3 cup Granulated Sugar 1/4 cup Unbleached All-purpose Flour 2 ea Large Eggs 1/2 cup Sour Cream 3 Tbsp Rum 2 Tbsp Margarine 1/3 cup Brown Sugar, Packed 1/3 cup Raisins 1/4 cup Chopped Nuts 2 Tbsp Old Fashioned Oats, Uncooked DIRECTIONS ------------------------------------------------------------ Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Rumaki Hors D'oeuvres Restaurant ***** ******************************************** Categories: Main dish Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea Sliced side bacon 8 ea Water chestnuts 8 ea Chunks of pineapple 8 ea Bay scallops 24 ea Toothpicks 2 Tbsp Vegetable Oil 4 Tbsp Bottled teriyaki sauce 2 Tbsp Liquid Honey DIRECTIONS ------------------------------------------------------------ Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Sadie's Shrimp Salad ***** ******************************** Categories: Cajun Salads Calories per serving: Number of Servings: 30 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Macaroni, cooked 4 lb Shrimp, boiled and peeled 24 ea Eggs, hard boiled, chopped 2 cup Onion, finely chopped 1 cup Celery, finely chopped 2 cup Black olives, finely chopped 2 cup Dill pickles, chopped DIRECTIONS ------------------------------------------------------------ See Sadie's Shrimp Salad Dressing for directions *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Sadie's Shrimp Salad Dressing ***** ***************************************** Categories: Cajun Salads Calories per serving: Number of Servings: 30 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt Mayonnaise 1/2 cup Olive oil 2 Tbsp Louisiana hot sauce 2 Tbsp Lemon juice 1 Tbsp Lea & Perrins Worcestershire 1 Tbsp Mustard 2 Tbsp Ketchup DIRECTIONS ------------------------------------------------------------ Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. "it's good! I garontee! And Sadie is my mother-in-law." From Justin Wilson's Outdoor Cooking With Inside Help *** Recipe Via Compu-Chef (tm) *** ************************** ***** Salmon Rollups ***** ************************** Categories: Appetizers Seafood Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 7 3/4 oz Salmon (drained, flaked) 1 ea Egg (beaten) 1 tsp Parsley (dried) 1 tsp Instant minced onions 1/2 tsp Dill weed 1 cup Cresent rolls 1 x Cayenne pepper DIRECTIONS ------------------------------------------------------------ Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll up from wide end after spreading. Bake on cookie sheet at 350F for 12 to 15 minutes. Serve with a cheese sauce topping. *** Recipe Via Compu-Chef (tm) *** ************************************************** ***** Salmon steaks with cucumber dill sauce ***** ************************************************** Categories: Seafood Main dish Microwave Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Salmon steaks 1/4 cup Dry white wine 1 ea Bay leaf 2 Tbsp Fresh dill 1 ea Stalk celery, cut up ----CUCUMBER DILL SAUCE----- 1/4 cup Plain lo-fat yogurt 1/4 cup Lite mayonaise 1 ea Small seeded grated cucumber 1 ea Small onion, peeled & grated 1/8 tsp Dry mustard 1/4 cup Freshly chopped dill 1 ea Salt & pepper DIRECTIONS ------------------------------------------------------------ Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refridgerate 1-2 hours before serving. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Salmon Steaks With Wine Sauce ***** ***************************************** Categories: Salmon Wine Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz (2) Salmon Steaks * 2 tsp Cooking Oil 1 Tbsp Butter or Margarine 1 tsp Cornstarch 1 x Dash White Pepper 1/2 cup Half & Half Light Cream 1 ea Lge. Beaten Egg Yolk 2 Tbsp Dry White Wine 1 x Seedless Green Grapes (Opt.) DIRECTIONS ------------------------------------------------------------ * Salmon steaks may be either fresh or frozen. ~--------------------------------------------------------------------- ---- Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir HALF the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Salsa Dip ***** ********************* Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Tomatoes (chopped/drained) 2 pk Green onions (chopped) 1 cup Black olives (chopped) 1 cup Green chilies (chopped) 1 Tbsp Olive oil 1 Tbsp Vinegar 1 Tbsp Garlic salt DIRECTIONS ------------------------------------------------------------ Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Salsa, Low Cal. ***** *************************** Categories: Relishes Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Instant Minced Onion 3 Tbsp Water 1 ea Tomatoes, 16 oz. can, crush 1/4 cup Chopped green pepper 1 Tbsp Chili powder 1/4 arlic powder 1 ds Red pepper, ground DIRECTIONS ------------------------------------------------------------ In medium sized bowl, combine all ingredients; mix well. Place in covered container; chill until ready to serve. *** Recipe Via Compu-Chef (tm) *** ********************************************************* ***** Sambal Goreng Telor (Eggs in Red Pepper Sauce ***** ********************************************************* Categories: Foreign Appetizers Cheese/eggs Calories per serving: Number of Servings: 44 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Chopped onion 1 ea Clove of garlic 1 x Butter for frying 1 cup Coconut milk 1 cup Stock 1 ea Salt to taste 1 tsp Crushed red pepper 1/2 tsp Paprika 1/2 tsp Laos powder if available 4 ea Hard boiled eggs DIRECTIONS ------------------------------------------------------------ Saute the chopped onion and garlic in the butter. Add the other ingredients (except the eggs) and bring to the boil, stirring occasionally. Add the eggs and continue cooking and stirring for 3 minutes. Remove from the heat and halve the eggs, then serve hot. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** SAMBUCA ROMANA JAM ***** ****************************** Categories: Fruits Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 cup Crushed, fresh blueberries 1 tsp Grated lemon rind 1/2 cup Water 1/2 cup Sambuca Romana 2 1/2 cup Sugar 1 ea Box light fruit pectin 10 ea Coffee beans per jar DIRECTIONS ------------------------------------------------------------ Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind, water, and Sambuca in a heavy saucepan. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, still stirring constantly. Boil for 1 minute. Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in each jar. Immediately pour jam into hot sterilized jars and vacuum seal. Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Sandtortchen (Sand Tarts) ***** ************************************* Categories: German Cookies Desserts Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Sugar 2 cup Butter Or Margarine 2 ea Eggs; Large 4 cup Flour; Unbleached, Unsifted 1 ea Egg White; Large, Beaten 1 x Sugar 1 x Cinnamon 1 x Pecan; Halves DIRECTIONS ------------------------------------------------------------ Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. *** Recipe Via Compu-Chef (tm) *** ******************* ***** Sangria ***** ******************* Categories: Beverages Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 25 oz Red Wine; Dry, 1 bottle 1/3 cup Frozen Lemonade; * 1/2 cup Brandy 1/2 cup Orange-Flavored Liqueur 1/3 cup Orange Juice 1/4 cup Lemon Juice 2 cup Ginger Ale; Chilled DIRECTIONS ------------------------------------------------------------ * Use 1/2 of a 6-oz can of concentrate. ---------------------------------------------------------------------- ---- Mix all ingredients except ginger ale; refrigerate until chilled. Just before serving, stir in ginger ale. Garnish with fruit, if desired. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Sangria Blanco ***** ************************** Categories: Beverages Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Sugar 1/2 cup Water 2 ea Stick Cinnamon;Broken In 1/2 1 cup Sparkling Water 1 cup Apple Juice 1/2 cup Orange Juice 25 oz White Wine; Dry, 1 Bottle, * 1 ea Orange; Med, Unpared, ** 1 ea Apple; Unpared, ** 1 ea Banana; Medium 1 x Ice Cubes DIRECTIONS ------------------------------------------------------------ * Wine should be chilled. Use Chardonnay or any other dry white wine. ** Orange should be cut into halves and thinly sliced. *** Apple should be eating apple cut into thin wedges. ---------------------------------------------------------------------- ---- Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass. *** Recipe Via Compu-Chef (tm) *** ***************** ***** Satay ***** ***************** Categories: Main dish Foreign Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 40 ea Wooden screwers 1 1/2 lb Boneless chicken breasts 6 ea Shallots 6 ea Cloves garlic, peeled 1/4 cup Coconut milk 2 Tbsp Lemon juice 1 Tbsp Brown sugar 1 tsp Coriander leaves 1/2 tsp Salt 1/4 tsp Whole cumin seeds 1/4 tsp Turmeric DIRECTIONS ------------------------------------------------------------ Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into 3/4 inch pieces. Place in a medium sized bowl. Iff using variety of meat, place each in a separate bowl. In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumim and turmeric to form a smooth paste. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah sauce. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Satay Kuah Sauce (Spicy Peanut Sauce) ***** ************************************************* Categories: Sauces Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 ea Stalks lemon gress 6 ea Shallots, peeled 5 ea Garlic cloves, peeled 3 Tbsp Fresh coriander leaves 1 Tbsp Hot chilli sauce 2 tsp Cumin seeds 1/4 tsp Turmeric 1 Tbsp Water 1/3 cup Oil 1 tsp Dried shrimp paste 2 cup Coconut milk 1 Tbsp Brown sugar 1/4 tsp Salt 3/4 cup Gr rst unsalted sk peanuts DIRECTIONS ------------------------------------------------------------ Peel course outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired). Chop tender stalks into 1 inch lengths. Place in workbowl of food processor with shallots, garlic, coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water if needed. In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume. Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with sugar and season with salt. Blend in peanuts. Taste at this point to adjust sweetening, salt, and hotness. Thin with more coconut milk or water if desire. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Sauerbraten ***** *********************** Categories: German Beef Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Beef Roast; Boneless 1 cup Water 1 cup Wine Vinegar 2 ea Onions; Medium, Sliced 1 tsp Salt 6 ea Peppercorns 2 ea Bay Leaves 2 ea Cloves 2 Tbsp Vegetable Oil 1 ea Tomato; Medium * 2 Tbsp Unbleached Flour 2 tsp Sugar 1/4 cup Water DIRECTIONS ------------------------------------------------------------ * Tomato should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Sauerbraten Meatballs ***** ********************************* Categories: German Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Ground Beef; Lean 1/4 cup Milk 1/4 cup Bread Crumbs; dry 1/8 tsp Cloves; Ground 1/8 tsp Allspice; Ground 1/2 tsp Salt 1 x Pepper; To Taste 2 Tbsp Vegetable Oil 1/2 cup Vinegar 3/4 tsp Ginger; Ground 1 ea Bay Leaf 4 Tbsp Sugar; Brown 2 Tbsp Unbleached Flour DIRECTIONS ------------------------------------------------------------ Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Sauerkraut Salad With Yogurt Dressing ***** ************************************************* Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Sauerkraut; (1 Lb Can) 1/2 lb Blue Grapes 6 oz Ham; Cooked ----------DRESSING---------- 1/2 cup Yogurt 1/4 tsp Salt 1/4 tsp Pepper; White 1 tsp Honey DIRECTIONS ------------------------------------------------------------ Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Saurebraten & Ginger ***** ******************************** Categories: German Meats Main dish Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Rump Roast; Beef, Boneless 2 ea Onions; Thinly Sliced 8 ea Peppercorns 4 ea Cloves; Whole 1 ea Bay Leaf 1 cup White Vinegar; Mild 1 cup Water 1/2 cup Cider Vinegar 1/4 cup Vegetable Oil 1/2 tsp Salt 2 cup Water; boiling 10 ea Gingersnaps 1/2 cup Sour Cream 1 Tbsp Unbleached Flour DIRECTIONS ------------------------------------------------------------ Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Sausage And Cornbread Cabbage Rolls ***** *********************************************** Categories: Sausage Main dish Vegetables Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Large Cabbage Leaves 1 ea Large Beaten Egg 1 cup Apple Chopped (1 Med) 1/3 cup Cornbread Stuffing Mix 2 Tbsp Apple Juice Or Cider 1/2 lb Bulk Pork Sausage 1/4 cup Water 1/3 cup Apple Juice Or Cider 1 tsp Cornstarch 1/2 tsp Instant Beef Bouillon DIRECTIONS ------------------------------------------------------------ Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter. Cover and keep warm. For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Sausage Sandwiches ***** ****************************** Categories: Sausage Meats Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Bulk Italian Sausage 2 Tbsp Chopped Onion 1/4 cup Catsup 1/4 tsp Dried Oregano, Crushed 2 ea Single French Rolls, Split 2 ea Slices Mozzarella Cheese DIRECTIONS ------------------------------------------------------------ Crumble the Italian sausage into a 1-quart casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or till sausage is done, stirring once. Pour off fat. Stir in catsup and oregano. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till sausage mixture is heated through. Place roll bottoms on a paper towel-lined plate. Spoon some sausage mixture atop each roll bottom. Top each with a slice of cheese and the top of the roll. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute more, or until cheese is just melted. *** Recipe Via Compu-Chef (tm) *** **************************************************** ***** Sauteed Shrimp with Curried Banana Sauce ***** **************************************************** Categories: Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 oz Cooking oil 1 ea Med onion, diced 1 ea Stalk of celery, diced 1 ea Clove garlic, crushed 1 Tbsp Curry powder 1/2 tsp Fresh giner, grated 1/2 tsp Cardamom 1/8 tsp Cinnamon 1 ea Pinch of ground nutmeg 1/2 tsp Salt 1/2 tsp White pepper 1/2 tsp Red apple, diced 4 ea Banana, cut in 1 in cubes 2 cup Chicken stock 36 ea Jumbo shrimp, peeled 1 ea Salt and pepper 1 oz Butter 1 oz Cooking oil DIRECTIONS ------------------------------------------------------------ In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat. Add the onion, celery and garlic and saute without coloring for about three minutes. Add all the spiced and saute white stirring for another minute. Add the fruit and chicken stock and simmer over medium heat for 20 minutes. Puree the sauce in a blender until it is liquid and then strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper over the shrimp. In a large skillet, melt the butter and oil over medium high heat. Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp over each serving of rice or noodles. Spoon some sauce over each dish. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Savory Cheddar Sandwiches ***** ************************************* Categories: Cheese Main dish Meats Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 oz Cheddar; Sharp, Grated 1 ea Egg; Lg 2 tsp Butter 1 tsp Onion; Chopped 1 tsp Flour; Unbleached 1/2 cup Cream; Regular 1/4 tsp Salt 2 dr Tobasco Sauce 2 tsp Lemon Juice 1 tsp Pimento; Chopped 1 tsp Stuffed Olives; Chopped 12 ea Bacon; Slices 6 ea Bread; Slices 1 x Butter; Softened DIRECTIONS ------------------------------------------------------------ Put the shredded cheese in a bowl and set aside. Hard cook and chop the egg, then set aside. Melt the butter in a skillet over low heat. Add and cook the onion until transparent then add the flour and stir until well blended. Heat until bubbly and then add the cream, salt and tobasco sauce gradually while stirring constantly. Cook until the mixture boils. Cook 1 to 2 minutes longer and remove from the heat. Blend in the lemon juice. Add the creamed mixture to the cheese and add the egg, pimento and stuffed olive slices to the mixture. Mix until well blended and set aside. Pan broil the bacon slices until they are partially cooked and still limp. Spread the bread with the softened butter and then spread the cheddar mixture on the bread, allowing 1/4 cup for each slice. Top each slice with 2 of the bacon slices crossed diagonally. Set the oven temperature to broil (500 or higher degrees F.) Arrange the sandwiches on the broiler rack and place in broiler with the tops of the sandwiches 3-inches below the heat source. Broil until cheddar mixture is bubbly and slightly browned and bacon slices are crisp. Serve hot. Makes 6 open faced sandwiches *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Savory Chicken with Pine Nuts ***** ***************************************** Categories: Poultry Main dish Foreign Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chicken breast diced 1/2 cup Pine nuts 1/2 cup Bamboo shoots, diced 2 Tbsp Garlic, minced 2 Tbsp Green onions, finely chopped 4 Tbsp Vegetable oil ------CHICKEN MARINADE------ 1 Tbsp Corn Starch 2 Tbsp Water 1 Tbsp Chinese wine 2 tsp Soy sauce -----------SAUCE------------ 1 Tbsp Soy sauce 1 Tbsp Water 2 tsp Hoisin sauce 1 tsp Oyster Sauce 1 tsp Chili bean sauce 1 tsp Sugar 1 tsp Sesame Oil DIRECTIONS ------------------------------------------------------------ Dice chicken, place in a bowl and mix with marinade ingredients. Before dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove tinny, canned flavour). Mix all the sauce ingredients in a small bowl. Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden brown. Set aside on paper towel. Using the same wok, heat again and add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10 seconds, then add chicken with marinade and stir-fry until white, but not completely cooked through. Add sauce and bamboo shoots and cook for 2 minutes. Add pine nuts and green onions, mix well and serve. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Savory Hamburger Soup ***** ********************************* Categories: Hamburger Meats Soups Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Lge. Carrot, Thinly Sliced 2 Tbsp Chopped Onion 1 Tbsp Water 1/2 lb Lean Ground Beef 1 cup Tomato Sauce 1/2 cup Water 2 Tbsp Dry Red Wine 1/2 tsp Sugar 1/4 tsp Salt 1 x Dash Garlic Powder 1 x Dash Pepper 2 Tbsp Shredded Cheddar Cheese DIRECTIONS ------------------------------------------------------------ In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** SCALLOPED POTATOES ***** ****************************** Categories: Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Potatoes, peeled, sliced 1/3 cup Chopped onion 3 Tbsp All purpose flour 1/2 tsp Salt 1/4 tsp Pepper 1 Tbsp Low fat margarine 3 cup Skimmed milk, heated DIRECTIONS ------------------------------------------------------------ Preheat oven 400F. Lightly spray a 2 quart casserole with vegetable spray. Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. Continue to layer until all potatoes, onion, flour, salt and pepper are used. Dot top with margarine, then pour milk over all. Bake 20 min, then reduce heat to 350F and bake 50 to 60 min longer or until tender. Cal: 166, Fat: 1 g. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Scampi-Style Chicken Thighs ***** *************************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 x Skinned Chicken Thighs * 1/3 cup Fresh squeezed lemon juice 2 Tbsp Minced fresh Parsley 2 Tbsp Dry White Wine (or Chablis) 1 Tbsp Margarine, melted 1 Tbsp Olive oil 1 x Clove Garlic, minced 1/8 tsp Onion powder 1/8 tsp Paprika DIRECTIONS ------------------------------------------------------------ * 6 oz each Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a shallow container. Pour lemon juice over chicken, and let stand 20 minutes. Combine parsley and rest of ingredients in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove chicken from lemon juice, discarding lemon juiice. Arrange chicken on rack, and brush with parsley mixture. Broil 6" from heating element, 4 minutes on each side or till tender.Transfer chicken to a serving platter. Garnish with lemon wedges and parsley, if desired. PER SERVING: 218 calories, 19.4 g protein, 14.3 g fat, 2 g carbohydrates, 70 g cholesterol, 1.1 mg iron, 100 mg sodium, 16 mg calcium. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** SCOTCH APPLE PUDDING ***** ******************************** Categories: Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Large apples 1/3 cup Sugar 1/8 tsp Cinnamon 1/8 tsp Salt 1 tsp Butter 1/2 cup Rolled oats 1 1/2 cup Skim milk DIRECTIONS ------------------------------------------------------------ Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the apples in a nonstick baking dish and sprinkle with half the sugar mixture. Dot with half the butter. Sprinkle half the oats over all. Arrange another series of layers. Then add milk. Cover and bake 350F for 45 min. Remove the cover and bake 15 min. more. Serve hot or cold. Cal: 155, Fat: 2/5g. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Scrambled Eggs And Ham ***** ********************************** Categories: Ham Eggs Meats Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 oz Boiled Ham Cut Into Strips 2 Tbsp Sliced Green Onion 1 Tbsp Butter or Margarine 1/4 tsp Dried Basil, Crushed 4 ea Large Beaten Eggs 1/4 cup Whole Milk 1/4 cup Shredded Cheddar Cheese DIRECTIONS ------------------------------------------------------------ In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Scrambled Eggs Benedict ***** *********************************** Categories: Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Hollandaise Sauce Mix * 8 ea Thin Slices Canadian Bacon 4 ea Large Eggs 1/4 cup Milk 2 Tbsp Chopped Green Peppers (Opt.) 1/8 tsp Salt 1 ea Dash Pepper 2 ea English Muffins, Split DIRECTIONS ------------------------------------------------------------ * Sauce packet should weigh 1 1/4 ounces. ~--------------------------------------------------------------------- ----- Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes. NOTE: *** Recipe Via Compu-Chef (tm) *** ********************** ***** Shortbread ***** ********************** Categories: Cookies Calories per serving: Number of Servings: 40 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Flour, all purpose 1/2 cup Fruit sugar 1/2 lb Butter DIRECTIONS ------------------------------------------------------------ Mix flour and sugar. Rub in butter, soft but not oily. Gather into a ball, roll out 1/4 - 1/2 in. 300F oven, 25-35 minutes. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Shrimp Creole ***** ************************* Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Fresh shrimp, heads off 1 qt Water 1/2 cup Vegetable oil 3 ea Med. yellow onions, chopped 2 ea Large bell peppers, chopped 5 ea Celery ribs, chopped fine 10 ea Lge. tomatoes, peeled&seeded 2 tsp Salt 1 tsp Ground red pepper 1/2 tsp Ground black pepper 1/2 tsp Ground white pepper 1 Tbsp Fresh thyme or 2 t dried 1 Tbsp Fresh basil or 2 t dried 1 1/2 tsp Sugar 5 ea Bay leaves 1 cup Green onions, chopped 1 cup Parsley, chopped DIRECTIONS ------------------------------------------------------------ Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham. From Alex Patout's "Cajun Home Cooking" *** Recipe Via Compu-Chef (tm) *** ********************** ***** Shrimp Dip ***** ********************** Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Milk 1 cup Mayonnaise 3 ea Tabasco sauce (drops) 1 Tbsp Worcestershire sauce 1/4 tsp Garlic salt 1 ea Onion (chopped) 8 oz Cheddar cheese (cubed) 5 oz Shrimp (drained) DIRECTIONS ------------------------------------------------------------ Place all ingredients in blender and blend until smooth. Served chilled. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Shrimp Louis Dip ***** **************************** Categories: Dips Calories per serving: Number of Servings: 3 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Mayonnaise 1 cup Sour cream 1/3 cup Fine chopped green pepper 1/4 cup Chili sauce 1 Tbsp Horseradish 1/4 tsp Salt 1/8 tsp Pepper 2 cup Fine chopped cooked shrimp DIRECTIONS ------------------------------------------------------------ Stir all ingredients until well mixed. Cover; chill. Makes 3 cups *** Recipe Via Compu-Chef (tm) *** ************************** ***** Shrimp Newburg ***** ************************** Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Butter 2 Tbsp Flour 1 cup Milk 2 lb Raw shrimp 2 ea Pimentos and 1 can liquid 1 ea Egg 1/2 cup Cream 1 ea Small onion 1/4 tsp Salt 1/4 tsp Pepper 2 Tbsp Lea & Perrins sauce 2 ea Beef bouillon cubes 1/2 tsp Dry mustard 1 x Onion tops 1 x Tabasco sauce 1/4 cup Hot water DIRECTIONS ------------------------------------------------------------ Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Shrimp Soup ***** *********************** Categories: Cajun Soups Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 cup Chicken stock 2 tsp Louisiana hot sauce 1 cup Green onions, chopped 1/2 cup Celery, chopped 1 x Salt, to taste 1 Tbsp Garlic, diced 1 Tbsp Lea & Perrins 1 cup Parsley, chopped 2 cup White wine, dry 2 lb Shrimp, chopped DIRECTIONS ------------------------------------------------------------ Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ************************* ***** Shrimp Spread ***** ************************* Categories: Appetizers Spreads Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 oz Cream Cheese, softened 2 tsp Mayonnaise 4 1/4 oz Can Shrimp Pieces, drained 2 Tbsp Mayonnaise 1 Tbsp Lemon Juice 1/4 tsp Dill Weed 1 x Sprig Parsley, stem removed DIRECTIONS ------------------------------------------------------------ Place all ingredients in food processor or blender. Process until mixture is smooth. Refrigerate. Serve on crackers or snack rye bread. Yield: 3/4 Cup *** Recipe Via Compu-Chef (tm) *** *************************** ***** Skillet Cabbage ***** *************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Vegetable Oil 3 cup Cabbage; Finely Shredded 1 cup Celery; Chopped 1 ea Green Pepper; Small, Chopped 1 ea Onion; Small, Chopped 1/2 tsp Salt 1/4 tsp Pepper DIRECTIONS ------------------------------------------------------------ Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.) *** Recipe Via Compu-Chef (tm) *** ****************************** ***** SKILLET POTATO PIE ***** ****************************** Categories: Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Red-skinned potatoes 1/2 cup Buttermilk 2 ea Scallions, minced 1 ea Salt and pepper 1 ea Oil for frying DIRECTIONS ------------------------------------------------------------ Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into several pieces. Stir in buttermilk and scallions and season with salt and pepper.Heat just enough oil to coat bottom of non stick skillet. When hot enough, pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges. *** Recipe Via Compu-Chef (tm) *** ******************************************************** ***** Sliced Kiwi and Banana with Strawberry Puree ***** ******************************************************** Categories: Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pt Strawberries, hulled 1 ea Juice of 1/2 lemon 1 x Water 1/2 cup Granulated sugar 1 Tbsp Cornstarch 6 ea Kiwis 3 ea Bananas DIRECTIONS ------------------------------------------------------------ Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed unsweeted strawberries could be substituted). Blend until smooth. Press through fine strainer into medium-sized saucepan. (Sauce foams as it cooks, so you will need the extra space). Add sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes. Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and chill. Just before serving, peel kiwis and bananas. Place several tablespoons for strawberry mixture in corner of each dessert plate. Slice 1 kiwi and half a banana into overlapping semicircles around each pool of sauce. (If you have any strawberry mixture left over, it's delicious on ice cream). *** Recipe Via Compu-Chef (tm) *** ************************************************************** ***** Smoked Prime Rib (Rich Davis, K.C. Masterpiece R ***** ************************************************************** Categories: Bar-b-q Main dish Meats Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 lb Prime Rib Roast 1 x Dry rub seasonings DIRECTIONS ------------------------------------------------------------ Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Smokey Brie Spread ***** ****************************** Categories: Appetizers Spreads Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 x Slices Bacon, fried crisp 8 oz Cream Cheese, softened 4 1/2 oz Brie Cheese, room temp. 2 Tbsp Milk 1 Tbsp Lemon Juice DIRECTIONS ------------------------------------------------------------ Place bacon in food processor or blender and process until finely chopped. Add remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: Approx. 1 1/2 cups *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Smothered Round Steak ***** ********************************* Categories: Cajun Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Round steak 2 tsp Salt 1/2 tsp Ground black pepper 1 tsp Ground red pepper 1 tsp Ground white pepper 1 x All-purpose flour (dredging) 1/2 cup Vegetable oil 3 ea Medium onions, chopped 2 ea Bell peppers, chopped 1 ea Celery rib, chopped 1 cup Beef stock or water DIRECTIONS ------------------------------------------------------------ Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Smothered Round Steak ***** ********************************* Categories: Cajun Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Round steak 2 tsp Salt 1/2 tsp Ground black pepper 1 tsp Ground red pepper 1 tsp Ground white pepper 1 x All-purpose flour (dredging) 1/2 cup Vegetable oil 3 ea Medium onions, chopped 2 ea Bell peppers, chopped 1 ea Celery rib, chopped 1 cup Beef stock or water DIRECTIONS ------------------------------------------------------------ Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X *** Recipe Via Compu-Chef (tm) *** ************************** ***** Snickerdoodles ***** ************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 54 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Butter or margarine 3/4 cup Brown sugar; packed 3/4 cup Sugar; +plus+ 1 tsp Sugar 2 ea Eggs 1 3/4 cup Flour, all-purpose 2 cup Uncooked oats 2 tsp Cinnamon 1 tsp Baking soda 1/2 tsp Salt; (optional) DIRECTIONS ------------------------------------------------------------ Heat oven to 375f. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1t cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 T sugar and 1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. *** Recipe Via Compu-Chef (tm) *** ************************ ***** SO EASY FISH ***** ************************ Categories: Seafood Main dish Low-cal Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Fillets white fish, 8 oz 1/2 tsp Oil 1/4 cup Fresh bread crumbs 1 tsp Grated parmesan cheese 1/8 tsp Garlic powder 1/8 tsp Lemon pepper DIRECTIONS ------------------------------------------------------------ Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small shallow baking pan with some of oil. Rub remaining oil over top of fish. In a small bowl, combine remaining ingredients and sprinkle over fish. Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3 g. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Soda Bread (Irish whisky soda) ***** ****************************************** Categories: Breads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------BREAD------------ 4 cup Flour, all purpose 1 tsp Salt 1 tsp Baking Soda 1/4 cup Butter, chilled 1 cup Raisins or currants (option) 1/2 cup Honey, liquid 1/4 cup Irish Whisky or buttermilk -----------GLAZE------------ 2 tsp Irish Whisky 2 ilk DIRECTIONS ------------------------------------------------------------ BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Sole Romesco ***** ************************ Categories: Fish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Fillet of sole 1/2 cup Flour 1 ea Salt and Pepper to tast 1/2 cup Oil -----------SAUCE------------ 2 ea Tomatos, peeled, chopped 4 ea Chili peppers, chopped 10 ea Toasted hazelnuts 3 ea Garlic, chopped 2 Tbsp Chopped fresh mint 1/2 tsp Salt 1/4 cup Olive oil 1/4 cup Dry sherry 2 Tbsp Vinegar 1 ea Vinegar DIRECTIONS ------------------------------------------------------------ To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt. Add half the oil, drop by drop, until mixture is thick. With motor running, add rest of oil in a steady steam. Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry sole. Combine flour and salt, pepper. Dust fillets with seasoned flour and dip in oil or butter. Place fillets on hot barbecue grill. After 2 to 3 minutes, turn carefully with a metal spatula. After another 2 to 3 minutes turn fillets again. While fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve spooned over piping hot fillets. Makes 4 servings *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Sour Cream Burgers ***** ****************************** Categories: Hamburger Main dish Meats Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Dairy Sour Cream 2 Tbsp Sliced Green Onion 4 tsp Fine Dry Bread Crumbs 1/4 tsp Salt 1 x Dash Pepper 1/2 lb Lean Ground Beef 2 ea Hamburger Buns * 1 x Lettuce Leaves 2 ea Thin Slices Tomato 1 x Dairy Sour Cream (Opt.) DIRECTIONS ------------------------------------------------------------ * Hamburger buns should be split, toasted and buttered. ~--------------------------------------------------------------------- ---- Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt and freshly ground pepper. Add the ground beef, mix well. Shape into two 3/4-inch thick patties. Place patties in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook on 100% power for 3 minutes. Turn patties over, rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for 2 to 3 minutes more or until meat is done. Drain off fat. Serve the patties on toasted buns with lettuce and tomato. Dollop with additional sour cream, if desired. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Sour Cream Chocolate Layer Cake ***** ******************************************* Categories: Chocolate Cakes Desserts Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Flour; Unbleached, Sifted 2 cup Sugar 1 1/4 tsp Baking Soda 1/2 tsp Baking Powder 1 tsp Salt 1/4 cup Vegetable Shorteneing 3/4 cup Sour Cream 1 tsp Vanilla Extract 2 ea Eggs; Large 1 cup ;Water 4 oz Baking Chocolate ----------FROSTING---------- 1/3 cup Butter Or Regular Margarine 3 cup Confectioners' sugar 1/2 cup Sour Cream 3 oz Baking Chocolate DIRECTIONS ------------------------------------------------------------ Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with Sour Cream / Chocolate Frosting. Top with second cake layer. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well. Add chocolate which has been melted and cooled and vanilla. Beat until smooth. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Southwest Guacamole ***** ******************************* Categories: Dips Appetizers Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Avocados; Ripe, Peel & Pit 4 ea Cloves Garlic;Finely Chopped 1 cup Tomato; Chopped, 1 Medium 1/4 cup Lime Juice 1/2 tsp Salt DIRECTIONS ------------------------------------------------------------ Mash avocados in a medium bowl until slightly lumpy. Stir in remaining ingredients. Cover and refrigerate 1 hour. Makes 3 cups of dip. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Southwest Ham And Cheese ***** ************************************ Categories: Appetizers Ham Tex-mex Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Cooked Smoked Ham Slices 6 ea Flour Tortillas; 7" Dia. 3 ea Cheddar Cheese; Mild 6 Tbsp Vegetable Oil DIRECTIONS ------------------------------------------------------------ Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Southwest Riblets ***** ***************************** Categories: Appetizers Pork Mexican Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Onion; Chopped, 1 medium 2 Tbsp Vegetable Oil 1 Tbsp Red Chiles; Ground 6 ea Juniper Berries; Dried,Crush 3 ea Cloves Garlic;Finely Chopped 1/2 tsp Salt 1/2 oz Baking Chocolate; Grated 1 cup Water 2 Tbsp Cider Vinegar 6 oz Tomato Paste; 1 cn. 2 Tbsp Sugar 3 lb Pork Back Ribs; Fresh, * DIRECTIONS ------------------------------------------------------------ * Rack Of ribs should be cut lengthwise across the bones. Have the butcher do this with his meat saw. ---------------------------------------------------------------------- ---- Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor workbowl fitted with steel blade or into a blender container. Add onion mixture and sugar; cover and process until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs to separate. Place in a single layer in roasting pan, pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Southwest Smoothie ***** ****************************** Categories: Beverages Calories per serving: Number of Servings: 3 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Banana; Sliced 1/2 cup Mango, Papaya, Or Guava; * 2 cup Milk 1 Tbsp Honey DIRECTIONS ------------------------------------------------------------ * Fruit should be of one kind listed and be chopped. ---------------------------------------------------------------------- ---- Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Spaetzle Cheese Noodles ***** *********************************** Categories: German Breads Cheese Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Butter Or Margarine 3 ea Onions;Sliced In Small Rings 3 oz Emmenthaler Cheese; Grated 1 tsp Dry Mustard 2 cup Spaetzle Noodles 2 Tbsp Chives; Chopped DIRECTIONS ------------------------------------------------------------ Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Spagetti Primavera ***** ****************************** Categories: Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter 1 cup Sliced fresh mushrooms 1/2 cup Slivered green pepper 1/4 cup Chopped onion 1 ea Clove garlic crushed 1 cup Cooked cut up broccoli 1 cup Diced seeded tomato 2 Tbsp Chopped parsley 3/4 tsp Oregano crushed 6 oz Spagetti or Spagettini 1 x Salt and pepper to taste 1 x Grated parmesan cheese DIRECTIONS ------------------------------------------------------------ Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Spanish Saffron Chicken ***** *********************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 x Chicken Breast halves * 1/4 tsp Ground Pepper 1 x Med Onion, sliced 1 x Clove garlic, minced 1/2 lb Fresh Mushrooms, sliced 1 cup Water 2 tsp Paprika 1 tsp Dry Chicken Bouillon powder 1/2 tsp Saffron threads (or Tumeric) 1 cup Frzn English Peas 2 Tbsp Sliced Ripe Olives (pitted) 1/4 cup Skim Milk 1 Tbsp Cornstarch 2 Tbsp Water 3 cup Hot cooked long-grain Rice DIRECTIONS ------------------------------------------------------------ * 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7 mg carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium, 56 mg calcium. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Spareribs And Sauerkraut ***** ************************************ Categories: German Pork Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 32 oz Sauerkraut; Canned (2 Cans) 3 lb Spareribs; Country Style 2 tsp Paprika 6 ea Beef Bouillon Cubes 1/2 tsp Caraway Seeds 1/2 tsp Pepper 10 ea Bacon; Slices,Rolled InFlour DIRECTIONS ------------------------------------------------------------ Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Spareribs with Mustard Sauce ***** **************************************** Categories: Bar-b-q Creole/caju Main dish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 lb Spareribs 1 cup Salt 1 cup Cummin 1 cup Black Pepper 1/3 cup Cayenne Pepper 1/3 cup Minced Garlic 1 cup Brown Sugar 1/3 cup Ground Horseradish 1/3 cup Yellow Mustard 1/4 cup White Wine 1 cup Honey DIRECTIONS ------------------------------------------------------------ Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrig- erated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid buring, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min) *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Spargelgemuse (Fresh Asparagus) ***** ******************************************* Categories: German Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Asparagus; Fresh, Any Color 1 x ;Water, Boiling Salted 1/4 cup Butter 3 Tbsp Parmesan Cheese; Grated 1 ea Egg; Large, Hard-cooked DIRECTIONS ------------------------------------------------------------ Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Spiced Chocolate Applesauce Cake ***** ******************************************** Categories: Chocolate Fruits Cakes Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Flour; Unbleached, Sifted 1/2 cup Cocoa; Baking 2 tsp Baking Soda 1 tsp Cinnamon; Ground 1 tsp Salt 3/4 cup Vegetable Shortening 2 cup Sugar 2 ea Eggs; Large 1 tsp Vanilla 1 cup Applesauce 1 cup Buttermilk 1/3 cup ;Boiling Water --CHOCOLATE FLUFF FROSTING-- G- ------------------------ 2 oz Unsweetened Chocolate 1/2 cup Confectioners' Sugar; Sifted 1/4 cup Butter Or Margarine;Softened 1 tsp Vanilla 2 ea Egg Whites; Large 1 cup Confectioners' Sugar; Sifted DIRECTIONS ------------------------------------------------------------ Sift together flour, baking soda, cinnamon and salt; set aside. Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and applesauce. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat in boiling water. (Batter should be thick.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan on rack. Remove from pan; cool on rack. When cake is cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature. Blend together confectioners' sugar, butter, melted chocolate and vanilla in a bowl and beat until smooth. In another bowl, beat egg whites until soft peaks form, using an electric mixer at high speed. Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time, until egg white mixture is glossy and stiff. Fold in chocolate mixture into the beaten egg whites. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Spicy Apricot Oat Muffins ***** ************************************* Categories: Muffins Breads Breakfast Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Unbleached Flour, Sifted 1/2 cup Sugar 3 tsp Baking Powder 1 tsp Salt 2 tsp Pumpkin Pie Spice 1/2 cup Quick-cooking Oats 1 cup Chopped Dried Apricots 1/2 cup Chopped Walnuts 2 ea Large Eggs, Slightly Beaten 1 1/3 cup Milk 1/4 cup Vegetable Oil DIRECTIONS ------------------------------------------------------------ Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Spicy Marinated Shrimp and Garlic ***** ********************************************* Categories: Garlic Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Olive Oil 1/3 x Juice Of 1 Lemon 1/8 tsp Paprika 1/3 ea Bay Leaf 1/3 tsp Crushed Rosemary Leaves 1/8 tsp Cayenne Pepper 1/3 x Dashes Tabasco Sauce 1/3 x Salt (To Taste) 1/3 x Fresh Ground Pepper(2 Taste) 1/3 x Dashes Worcestershire Sauce 10 ea Cloves Garlic * 1/2 lb Shrimp (About 20 /lb) 1/3 x Fresh parsley, Chopped DIRECTIONS ------------------------------------------------------------ * Cloves of garlic should be parboiled and peeled. ---------------------------------------------------------------------- ---- Gently heat the olive oil in a wide, heavy sillet. Add all the remaining ingredients except the shrim and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refregerator for a day or so. Sprinkle with parsley before serving. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Spicy Szechwan Sauteed Chicken ***** ****************************************** Categories: Main dish Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 lb Chicken, boneless, bite size 2 cup Broccoli flowerets, cooked 2 ea Stalks green onion, chopped 4 ea Slices, ginger root,slivered 1 ea Garlic clove, chopped 1 Tbsp Wine 1 Tbsp Soy sauce 3/4 tsp Sugar 3/4 tsp Sesame oil 1 Tbsp Hot bean paste or chili sauc 1/3 tsp Szechwan pepper (optional) 2 Tbsp Chicken stock 2-4T 1/2 tsp Cornstarch (for thickening) 2 Tbsp Oil DIRECTIONS ------------------------------------------------------------ Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Spicy Thai Noodles ***** ****************************** Categories: Foreign Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Dried rice noodles 1/4 cup Vegetalbe oil 3 ea Cloves garlic, minced 1/2 lb Chicken breast diced 1/2 lb Shrimp deveined, diced 2 ea Eggs, beaten 2 cup Bean sprouts 1/3 cup Unsalted peanuts, ground -----------SAUCE------------ 1/3 cup Ketchup 3 Tbsp Chinese fish sauce 2 Tbsp Lemon or lime juice 2 tsp Soy sauce 1 tsp Chilli sauce or chilli paste 1 tsp Granulated sugar ----------GARNISH----------- 3 ea Green onions, thinly sliced DIRECTIONS ------------------------------------------------------------ Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Spinach-Cheese Puffs ***** ******************************** Categories: Appetizers Calories per serving: 50 Number of Servings: 0 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 22 Marks: INGREDIENTS ------------------------------------------------------------ 1 10-oz Package Frozen Chopped Spinach (Thawed) 1 Cup Milk 1/2 Cup Margarine Or Butter (1 stick) 1 tsp Salt 1 Cup All-Purpose flour 4 Large Eggs 1/4 Lb Gruyere Or Swiss Cheese (Shredded) 1/2 Cup Grated Parmesan Cheese Parsley, beet or salad greens for garnish DIRECTIONS ------------------------------------------------------------ Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Spit Roasted Chili Barbequed Ribs ***** ********************************************* Categories: Meats Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Butter 1 ea Onion finely chopped 2 ea Cloves garlic, fine chopped 4 cup Canned plum tomatoes 2 tsp Chili powder 1 cup Dry red wine 1/2 cup Soya sauce 2 Tbsp Cornstarch 1 Tbsp Granulated Sugar 1 ea Salt 1/2 cup Chicken Stock 5 lb Trimmed spareribs DIRECTIONS ------------------------------------------------------------ Melt butter in saucepan or skillet over medium high heat and cook onion until soft. Add garlic and cook a minute longer. Put tomatoes through a food mill or puree in a blender or food processor. Add to onion mixture along with all other ingredients except meat. Bring to a boil and simmer for several minutes. Remove from heat and set aside. Thread ribs on to spit and secure with prongs. Close cover two thirds of way. Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear. Place several tablespoons of sauce on each plate and serve with ribs. Makes about 4 servings *** Recipe Via Compu-Chef (tm) *** ************************ ***** Spring Salad ***** ************************ Categories: Salads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Snow peas 1/2 lb Mixed green and yellow beans 6 ea New red skinned potatoes 1/2 lb Carrots 1 cup Frozen sweet corn 1 cup Fresh or frozen peas 2 ea Tomatoes 4 ea Hard Cooked eggs ----------DRESSING---------- 3 ea Large egg yolks 1 tsp Dijon mustard 1 ea Salt 1 ea Pepper 1 1/2 cup Saflower oil 1 Tbsp Lemon juice 1 ea Shallots, finely chopped 1 tsp Honey 1 Tbsp Finely chopped fresh mint 1 Tbsp Finely chopped fresh parsley DIRECTIONS ------------------------------------------------------------ Top and tail beans. Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp. Drain and refresh under cold running water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender. Drain. Place peeled corrots in a saucepan with enough cold water to cover. Salt lightly, bring to a boil, then reduce heat and simmer until tender. Drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed tomatoes and cut into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise is desired thickness) Stir in shallots, honey, mint add parsley. Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad. (Any leftover mayonnaise can be refridgerated for up to 1 week). *** Recipe Via Compu-Chef (tm) *** ******************************** ***** SPRING VEGETABLE PIE ***** ******************************** Categories: Vegetables Cheese/eggs Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 Tbsp Olive oil 1 ea Medium carrot, cut length 1 cup Chopped cauliflower 3 ea Scallions, minced 1/2 cup Thawed frozen peas 2 Tbsp Minced fresh parsley 4 ea Eggs beaten 2 Tbsp Low fat milk 4 oz Crumbled feta cheese 1/4 tsp Dried thyme 1 ea Pepper, to taste 1/2 cup Fresh bread crumbs DIRECTIONS ------------------------------------------------------------ Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp. Stir in peas and parsley and remove from heat.In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Springerle (Molded Christmas Cookies) ***** ************************************************* Categories: German Cookies Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Eggs; Large 2 cup Sugar 1 tsp Anise Extract 4 1/2 cup Cake Flour; Sifted DIRECTIONS ------------------------------------------------------------ * NOTE: ---------------------------------------------------------------------- ---- ---- Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Spritzgeback (Spritz Cookies) ***** ***************************************** Categories: German Cookies Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Butter; (No Margarine) 2/3 cup Confectioners' Sugar 1 ea Egg; Large 1 ea Egg Yolk; Large 1 tsp Almond Or Lemon Extract 2 1/4 cup Flour; Unbleached, Unsifted 1/4 tsp Salt 1/2 tsp Baking Powder DIRECTIONS ------------------------------------------------------------ Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Steak Au Poivre ***** *************************** Categories: Steak Meats Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 tsp Whole Black Peppercorns 2 ea Cubed Beef Steaks 2 Tbsp Cooking Oil 2 Tbsp Brandy 1/4 tsp Instant Beef Bouillon DIRECTIONS ------------------------------------------------------------ Coarsely crack peppercorns. Sprinkle both side of the steaks with crushed peppercorns, pressing in firmly with fingers. Let steaks stand at room temperature for 30 minutes. Preheat a 10-inch Microwave browning dish on 100% of power for 3 minutes. Add cooking oil to browning dish. Swirl to coat the dish. Place the steaks in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steadks and micro-cook covered on 100% power for 30 seconds to 1 minute moe or til done. Remove steaks to a warm serving platter. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till boiling. Pour over steaks and serve. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Steak Marinade ***** ************************** Categories: Sauces Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Lemon juice 3 tsp Worcestershire Sauce 1/4 cup Oil 2 ea Garlic, minced DIRECTIONS ------------------------------------------------------------ 1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal dish just large enough to hold it or in a sealable plastic bag. Refrigerate for 12 to 24 hours. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Steak Tartare ***** ************************* Categories: Appetizers Beef Spreads Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 lb Fresh, raw sirloin OR 1/4 lb Tenderloin Beef, cubed 1/2 tsp Capers 1/4 tsp Worcestershire sauce 1/4 tsp Dijon mustard 1 x 1-inch piece onion DIRECTIONS ------------------------------------------------------------ Place the meat in a blender or food processor and process until meat is finely chopped. Add remaining ingrediants and repeat processing. Form into ball. Keep refrigerated until ready to serve. Serve with cocktail rye bread. Yield: 1 Cup *** Recipe Via Compu-Chef (tm) *** **************************** ***** Steaks Esterhazy ***** **************************** Categories: Beef German Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 lb Mushrooms; Diced 1 ea Carrot; Small, Diced 1 ea Shallot Or Green Onion; * 2 Tbsp Butter 1 tsp Paprika 1/2 tsp Salt 1 cup Sour Cream 1 tsp Worcestershire Sauce 4 ea Servings Of Steak; ** DIRECTIONS ------------------------------------------------------------ * Shallot or Green Onion should be minced ** Steaks should be one of the following: Sirloin, T-bone, Or Fillet. ---------------------------------------------------------------------- --- -----Saute mushrooms, carrot, and shallot or green onion in butter. Add paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2 minutes, but DO NOT boil. Broil steaks and top with sauce. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Steamed Fish with Ginger and Onions ***** *********************************************** Categories: Main dish Fish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Whole red Snapper, cleaned 2 Tbsp Slivered fresh ginger 6 ea Green onions, sliced 1/4 cup Sherry, mirin or water -----------SAUCE------------ 2 Tbsp Soy Sauce 1 tsp Sesame oil 1 Tbsp Vegetable oil DIRECTIONS ------------------------------------------------------------ Rinse fish and pierce in several placed with a skewer or sharp knife. Place in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch apart with thicker sides towards outer edges of dish). Put half the ginger and green onions inside fish. Pour sherry over and cover with vented plastic wrap. Combine sauce ingredients in small microwaveable dish or measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or until fish flakes easily with a fork and is tender. Rotate dish if necessary during cooking. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Steamed Ginger Rice with Snow Peas ***** ********************************************** Categories: Pasta Foreign Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Long grain rice 3 cup Cold water 1 tsp Finely grated ginger 1/4 lb Snow peas, chopped DIRECTIONS ------------------------------------------------------------ Wash rice in several of changes of water until the water runs clear. Place rice in a 3 quart saucepan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving. Stir gently to combine rice with snow peas. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Steamed Rice ***** ************************ Categories: Pasta Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Long grain rice 1 3/4 cup Water 1 x Salt (optional) DIRECTIONS ------------------------------------------------------------ Rinse rice well. Combine with water and salt, if using, in a 8 cup microwaveable casserole. Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed. Let stand covered, 5 to 10 minutes to absorb remaining liquid. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Stefado of Beef And Garlic ***** ************************************** Categories: Beef Main dish Garlic Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Stew Meat Trimmed 1" cubes 6 oz (1 cn) Tomato Paste 1/2 cup Fresh Parsley, Chopped 1 x Salt & Pepper To Taste 1 ea Bay Leaf 1 tsp Dried Oregano, Crumbled 1 tsp Cinnamon 1 tsp Ground Cumin 1/2 tsp Sugar 1/2 cup Dry White Wine 1/4 cup Dry Red Wine Vinegar 1 lb Pearl Onions * 30 ea Cloves Garlic * 1/2 lb Feta Cheese, Crumbled 1 cup Walnuts, Coarsely Chopped 1/2 cup Fresh Parsley, Chopped. DIRECTIONS ------------------------------------------------------------ * Pearl onions and garlic cloves should be parboiled and peeled. ---------------------------------------------------------------------- -- ---- Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley. *** Recipe Via Compu-Chef (tm) *** ******************************************************** ***** Stir Fried Beef and Broccoli In Oyster Sauce ***** ******************************************************** Categories: Main dish Meats Foreign Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 lb Flank steak 1 Tbsp Soy sauce 1 Tbsp Rice wine 2 Tbsp Water 1 Tbsp Cornstarch 1/8 cup Vegetable oil 3 ea Cloves garlic, minced 1 tsp Chopped fresh ginger root 6 ea Green onions, chopped 1/3 cup Water 1 lb Broccoli cut into florets -----------SAUCE------------ 2 Tbsp Oyster sauce 1 Tbsp Soy sauce 1 Tbsp Rice wine 1 Tbsp Cornstarch DIRECTIONS ------------------------------------------------------------ Cut meat across the grain into very thin slices. Place in a bowl and combine with soy sauce, rice wine, water and cornstarch. Allow to marinate at least 10 minutes. Meanwhile prepare remaining ingredients and stir together sauce mixture. Heat oil in a wok or large skillet. Add meat and cook, stirring constantly, until meat is about 75 per cent cooked. Remove and reserve. Scrape out pan if necessary and return to heat. Add another 2 tablespoons oil if needed and heat. Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add water. Cover and cook 3 minutes. Re-add beef to pan and combine well. Add sauce to mixture and bring to boil. Cook until thickened and beef and broccoli are cooked through. Serve with steamed rice. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Stir-Fried Liver ***** **************************** Categories: Meats Chinese Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Calves Liver 1 x Small Onion 4 x Mushrooms 4 x Scallions 1 x Clove Garlic 1 tsp Corn Starch 2 Tbsp Peanut Oil 1 tsp Soy Sauce DIRECTIONS ------------------------------------------------------------ Slice liver thin and mix with corn starch and crushed garlic. Brown quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is evenly browned, then add chopped scallions and soy sauce. Continue cooking with constant stirring for 6 to 9 minutes. A tablespoon of brandy may be added to the meat just before frying for that little touch of luxury the Chinese lavish on honored guests. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Stirred Custard Sauce ***** ********************************* Categories: Sauces Fruits Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Large Beaten Egg Yolks 2/3 cup Half & Half Light Cream 4 tsp Sugar 1 x Dash Salt 1 Tbsp Galliano,Brandy, or Ameretto 1/2 tsp Vanilla --------FRESH FRUITS-------- 1 x Orange Slices 1 x Halved Strawberries 1 x Sliced Kiwi 1 x Sliced Peaches 1 x Pineapple Chunks DIRECTIONS ------------------------------------------------------------ In a 2-cup measure stir together egg yolks, light cream, sugar, and salt. Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture thickens slightly, stirring every minute. Place the 2-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy, or Ameretto and vanilla. Cover surface of mixture with clear plastic wrap and refrigerate till serving time. To serve, spoon over one of the above fresh fruits, or a mixture of the above fresh fruits. NOTE: ~---- Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Amaretto and the vanilla. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard befroe it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the custard sauce. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Strawberry Barvarian ***** ******************************** Categories: German Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt Strawberries; Fresh 3/4 cup Sugar 1 Tbsp Gelatin; Unflavored,(1 env.) 1/2 cup ;Water, Cold 2 tsp Lemon Juice 1 cup Cream; Heavy, Whipped DIRECTIONS ------------------------------------------------------------ Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Strawberry Cheesecake ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------CRUST------------ 1 1/2 cup Graham crakers 2 Tbsp Sugar 3 Tbsp Butter or margarine; melted ----------FILLING----------- 19 oz Cream cheese; softened 1 cup Sugar 2 tsp Lemon peel; grated 1/4 tsp Vanilla 3 ea Eggs -----------GLAZE------------ 1 cup Mashed strawberries 1 cup Sugar 3 Tbsp Cornstarch 1/3 cup Water DIRECTIONS ------------------------------------------------------------ Pre-heat oven to 350f. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300f. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Strawberry Cream Pie ***** ******************************** Categories: Desserts Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea 9-inch baked pie crust 1/2 cup Slivered - blanched almonds 1 ea Recipe Cream Filling 2 1/2 cup Fresh strawberries 1/2 cup Water 1/4 cup Sugar 2 tsp Cornstarch 1 x Few drops red food coloring -------CREAM FILLING-------- 1/2 cup Sugar 3 Tbsp Cornstarch 3 Tbsp Enriched flour 1/2 tsp Salt 2 cup Milk 1 ea Egg - slightly beaten 1/2 cup Heavy cream - whipped 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Strawberry Mousse Cake ***** ********************************** Categories: Desserts Cakes Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ --------SPONGE CAKE--------- 3 ea Eggs, separated 1 x Pinch cream tartar 1/2 cup Granulated sugar 1/4 tsp Grated lemon rind 1 tsp Vanilla 1/2 cup All purpose flour 1 x Pinch salt --STRAWBERRY YOGURT MOUSSE-- E- ------------------------ 1 1/2 ea Env unflavoured gelatin 1/4 cup Cold water 2 cup Whole strawberries 1/3 cup Granulated sugar 2 Tbsp Lemon juice 1/2 cup Plain yogurt 1/2 cup Whipping cream -----------SYRUP------------ 3 Tbsp Water 3 Tbsp Granulated sugar 2 Tbsp Strawberry or kirsch liqueur -CREAM FROSTING AND GARNISH- SH ------------------------ 2 cup Stawberries 1 1/2 cup Whipping cream 2 Tbsp Granulated sugar DIRECTIONS ------------------------------------------------------------ CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread ivenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Strawberry Soup ***** *************************** Categories: Soups Desserts Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Plain Yogurt 1 cup Sliced fresh Strawberries 2 Tbsp Orange juice 1 Tbsp Honey DIRECTIONS ------------------------------------------------------------ GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Streuselkuchen (Crumb Cake) ***** *************************************** Categories: German Cakes Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ----------TOPPING----------- 1/4 cup Sugar 1/4 cup Brown Sugar 2 tsp Cinnamon 1 cup Flour; Unbleached, Unsifted 1/2 cup Butter Or Margarine ------------CAKE------------ 2 1/4 cup Flour; Unbleached, Unsifted 1/4 cup Sugar 1/4 tsp Salt 1 pk Yeast; Dry 3/4 cup Milk 1/2 cup Butter Or Margarine 1 ea Egg; Large DIRECTIONS ------------------------------------------------------------ TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Stroganoff Sandwich ***** ******************************* Categories: Cheese Main dish Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea French Bread; Loaf, Unsliced 1 1/2 lb Ground Beef; Lean 2 tsp Onion; Grated 1 1/2 cup Cheddar, Md. Sharp, Grated 1 cup Sour Cream 1 tsp Worcestershire Sauce 1 x Salt & Pepper; To Taste 2 ea Tomatoes; Md. Chopped 1 ea Green Pepper; Bell, * DIRECTIONS ------------------------------------------------------------ * Seed and chop 1 medium Green Bell Pepper. ---------------------------------------------------------------------- --- -----Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Stuffed Cabbage Rolls ***** ********************************* Categories: German Vegetables Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Brown Rice 3 cup Water 2 tsp Salt 1 tsp Dillseed 1/2 tsp Marjoram 3/4 tsp Pepper 2 1/2 cup Onion; Chopped 5 Tbsp Vegetable Oil 1/2 tsp Paprika 2 ea Garlic; Cloves, Minced 2 ea Eggs; Large, Slightly Beaten 1/4 cup Bread Crumbs 1/2 cup Parsley; Fresh, Minced 2 1/2 lb Cabbage 1 x Cheesecloth; About 6 ft. 2 1/2 cup Tomatoes; Canned, Chopped 1/2 cup Vermouth; Dry 1/2 cup Beef Broth 2 Tbsp Tomato Paste 1/2 tsp Sugar DIRECTIONS ------------------------------------------------------------ In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Stuffed Mushrooms ***** ***************************** Categories: Appetizers Vegetables Mexican Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 24 ea Mushrooms; Medium 2 Tbsp Margarine Or Butter 1/4 cup Onion; Chopped, 1 Medium 2 Tbsp White Wine; Dry 1/4 cup Bread Crumbs; Dry 1/4 cup Cooked Smoked Ham; Fine Chop 2 Tbsp Parsley; Snipped 1 Tbsp Lime Juice 1 ea Clove Garlic; Finely Chopped 1 tsp Oregano Leaves; Dried 1 x Dash Of Pepper 1/2 cup Cheese; Finely Shredded, * DIRECTIONS ------------------------------------------------------------ * Use Montery Jack Cheese in this recipe. ---------------------------------------------------------------------- --- ----- Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Stuffed Mushrooms With Crabmeat ***** ******************************************* Categories: Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 12 ea Large Mushrooms 1 ea Env. Vegetable Soup Mix 6 oz Frozen Crab Meat * 1/2 cup Sour Cream or Plain Yogurt 3 Tbsp Plain Dry Bread Crumbs 1 Tbsp Snipped Fresh Dill ** 3 x Dashes Hot Pepper Sauce 1/8 tsp Pepper 2 Tbsp Butter Or Margarine, Melted DIRECTIONS ------------------------------------------------------------ ** Substitution: 1 t Dried Dill Weed. ~--------------------------------------------------------------------- ----- Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Stuffed Pork Chops ***** ****************************** Categories: Cajun Main dish Pork Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Med. apples coarsely chopped 7 Tbsp Unsalted butter 3 Tbsp Light brown sugar 1 tsp Vanilla extract 1/2 tsp Ground nutmeg -------SEASONING MIX-------- 1 Tbsp Salt 1 tsp Onion powder 1 tsp Ground cayenne pepper 3/4 tsp Garlic powder 1/2 tsp White pepper 1/2 tsp Dry mustard 1/2 tsp Rubbed sage 1/2 tsp Ground cumin 1/2 tsp Black pepper 1/2 tsp Dried thyme leaves ---PORK CHOP INGREDIENTS---- 6 ea 1-3/4" thick pork chops 3/4 lb Ground pork 1 cup Chopped onions 1 cup Chopped green bell peppers 2 tsp Minced garlic 1 cup (4 oz) diced green chilies 1 cup Pork or chicken stock 1/2 cup Very fine bread crumbs 1/2 cup Finely chopped green onions DIRECTIONS ------------------------------------------------------------ In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Stuffed Pork Chops ***** ****************************** Categories: Cajun Main dish Meats Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Med. apples coarsely chopped 7 Tbsp Unsalted butter 3 Tbsp Light brown sugar 1 tsp Vanilla extract 1/2 tsp Ground nutmeg -------SEASONING MIX-------- 1 Tbsp Salt 1 tsp Onion powder 1 tsp Ground cayenne pepper 3/4 tsp Garlic powder 1/2 tsp White pepper 1/2 tsp Dry mustard 1/2 tsp Rubbed sage 1/2 tsp Ground cumin 1/2 tsp Black pepper 1/2 tsp Dried thyme leaves ---PORK CHOP INGREDIENTS---- 6 ea 1-3/4" thick pork chops 3/4 lb Ground pork 1 cup Chopped onions 1 cup Chopped green bell peppers 2 tsp Minced garlic 1 cup (4 oz) diced green chilies 1 cup Pork or chicken stock 1/2 cup Very fine bread crumbs 1/2 cup Finely chopped green onions DIRECTIONS ------------------------------------------------------------ In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Stuffed Rolls ***** ************************* Categories: Breads Cheese Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 oz Cheddar; Sharp, Shredded 8 oz Green Olives; Stuffed, * 2 ea Green Bell Peppers; Md 12 ea French Rolls; Large 6 oz Tomato Sauce; * 1 ea Onion; Md. DIRECTIONS ------------------------------------------------------------ * These are approximate sizes. Recipe called for 1 small jar of ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Stuffed Steak Roll ***** ****************************** Categories: Steak Meats Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Boneless Top Round * 4 tsp Water 1 Tbsp Butter Or Margarine 1/2 cup Cornbread Stuffing Mix 2 Tbsp Shredded Carrot 2 ea Green Onions, Sliced 1 tsp Water 1 tsp Kitchen Bouquet 2 tsp Butter or Margarine 2 tsp Unbleached Flour 1/2 cup Water 2 tsp Dry Sherry 1 tsp Kitchen Bouquet 1/2 tsp Instant Beef Bouillon DIRECTIONS ------------------------------------------------------------ * Meat should be 1/2-inch thick. ~--------------------------------------------------------------------- ---- Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted. Stir in stuffing mix, carrot and green onion. Spread mixture to within 1/2-inch of the edge of the meat. Roll up jelly-roll style starting with the narrow end. Tie steak with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook, uncovered, on 50% power for 4 minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet. Brush over the meat roll. Turn meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes. For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet, and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Stuffed Veal Breast ***** ******************************* Categories: German Meats Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Ground Beef; Lean 1/4 lb Ground Pork 1 ea Egg; Large 1 cup Bread Crumbs; Soft 1 Tbsp Lemon Juice 1/8 tsp Nutmeg 1/2 tsp Salt 1 x Pepper; To Taste 4 lb Breast Of Veal; With Brisket 3 Tbsp Shortening 2 tsp Paprika 2 ea Bay Leaves 6 ea Cloves; Whole 1/2 tsp Rosemary 1/2 tsp Basil 2 cup Water DIRECTIONS ------------------------------------------------------------ Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Stuffed Zucchini ***** **************************** Categories: Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Med. Zucchini 3 ea Green Onions, Sliced 2 Tbsp Butter Or Margarine 1 ea Slice Bread, Cubed 1/4 cup Grated Parmesian Cheese 1 ea Med Tomato, Chopped 1/4 tsp Salt 1 x Dash Pepper DIRECTIONS ------------------------------------------------------------ Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall; chop pulp and reserve. Place zucchini shells cut sides down in dish. Cover loosely and microwave on high (100%) until crisp tender, about 5 to 6 minutes. Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in bread cubes, cheese, tomato, salt and pepper. Turn zucchini shell cut sides up; spoon mixture into shells. Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Summertime's Bounty Pie ***** *********************************** Categories: Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Env. Soup Mix * 1 1/2 lb Lean Ground Beef 2 cup Fresh Bread Crumbs 8 oz Sour Cream or Plain Yogurt 1 ea Large Egg 1/4 tsp Thyme or Basil Leaves 1 Tbsp Unbleached All-Purpose Flour 6 oz Shredded Cheddar Cheese 3 1/2 cup Hot Cooked Assorted Veggies DIRECTIONS ------------------------------------------------------------ * Choose one of the following soup mixes to use in the recipe: ~--------------------------------------------------------------------- ----- Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Sun-sational Cheesecake ***** *********************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 24 oz Cream Cheese,Softened 1 cup Sugar 3 Tbsp Unbleached All-purpose Flour 2 Tbsp Lemon Juice 1 Tbsp Grated Lemon Peel 1/2 tsp Vanilla 4 ea Large Eggs (1 Separated) 3/4 cup Sugar 2 Tbsp Cornstarch 1/2 cup Water 1/4 cup Lemon Juice DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Sunrise Popovers ***** **************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 tsp Vegetable Shortening 1 1/3 cup Unbleached Flour 1/2 tsp Salt 2/3 cup Milk 2/3 cup Water 4 ea Eggs; Lg 1/2 cup Cheddar; Sharp, Shredded DIRECTIONS ------------------------------------------------------------ Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Swabian Pancakes ***** **************************** Categories: German Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 cup Flour; Unbleached 3 ea Eggs; Large 1/2 tsp Salt 2 cup Milk 1 tsp Vegetable Oil 16 oz Applesauce; (1 can) 4 oz Raisins 1 tsp Oil Or Butter;To Grease Dish 2 Tbsp Sugar 3 Tbsp Almonds; Sliced and Blanched 1 Tbsp Butter DIRECTIONS ------------------------------------------------------------ Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Sweet 'N' Sour Pork ***** ******************************* Categories: Main dish Meats Pork Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Fresh Pork Shoulder * 1 ea Med. Onion, Sliced 8 oz (1 cn) Pineapple Chunks 1/4 cup Packed Brown Sugar 3 Tbsp Cornstarch 2 Tbsp Lemon Juice 1 Tbsp Imported Soy Sauce 1 tsp Salt 1/8 tsp Pepper 1/8 tsp Ground Ginger 1 ea Small Green Pepper ** 6 oz (1 Pk) Frozen Pea Pods DIRECTIONS ------------------------------------------------------------ * Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper should be seeded and cut into 1-inche pieces. ~--------------------------------------------------------------------- ----- Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Sweet 'N' Sour Sauced Pork ***** ************************************** Categories: Pork Meats Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Lean Boneless Pork 4 tsp Cooking Oil 2 tsp Sesame Oil 1 ea Med. Carrot * 1 ea Small Green Bell Pepper ** 2 ea Green Onions, Sliced 1/4 cup Packed Brown Sugar 2 tsp Cornstarch 2 Tbsp Water 2 Tbsp Red Wine Vinegar 1 tsp Soy Sauce 1 x Dash Of Ground Ginger 1 cup Pineapple Chunks, Drained 1 x Hot Cooked Rice DIRECTIONS ------------------------------------------------------------ * Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be seeded and cut into strips. ~--------------------------------------------------------------------- ---- Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Sweet 'n' Spicy Onion Glaze ***** *************************************** Categories: Sauces Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Env. Onion Soup Mix 20 oz (1 Jar) Apricot Preserves 8 oz (1 C) Salad Dressing * DIRECTIONS ------------------------------------------------------------ * Choose one of the following Salad Dressings: Russian or Sweet 'n' ~--------------------------------------------------------------------- ----- In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking. Makes about 2 1/2 C glaze *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Sweet and Sour Red Cabbage ***** ************************************** Categories: Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Red cabbage core and shred 4 ea Minced garlic cloves 1/4 cup Vegetable oil 1/3 cup Cider vinegar 1/3 cup Tamari soy sauce 3 Tbsp Honey 1 tsp Ground ginger 1/2 tsp Pepper DIRECTIONS ------------------------------------------------------------ In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to 4 minutes, stirring to coat well with oil. Add remaining ingredients. Combine well. Bake in preheated 350 degrees oven 40 to 60 minutes or until tender. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Sweet-and-Sour Potatos ***** ********************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea New Potatoes; Boiled In Skin 1 ea Onion; Medium, Diced 1/4 tsp Salt 1/4 tsp Pepper 3/4 cup Sugar 4 ea Bacon; Slices, Cut Up 3/4 cup Vinegar DIRECTIONS ------------------------------------------------------------ Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Sweet-and-Sour Red Cabbage ***** ************************************** Categories: German Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Butter 4 ea Apples; Med., Peel, Slice 1/2 ea Onion; Red, Chopped 1 ea Red Cabbage; Head,Fine Shred 1 cup Red Wine 4 ea Cloves; Whole 1/3 cup Brown Sugar 2 ea Bay Leaves 1/4 cup Vinegar 1/4 cup Butter 1 x Lemon Juice;Of 1/2 Med.Lemon DIRECTIONS ------------------------------------------------------------ Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Swiss-Sauced Broccoli ***** ********************************* Categories: Cheese Vegetables Sauces Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 oz Fresh Broccoli 2 Tbsp Water 1/8 tsp Salt 2 tsp Butter Or Margarine 1 1/2 tsp Unbleached Flour 1 x Dash Salt 1 x Dash White Pepper 1/3 cup Milk 1/4 cup Shredded Swiss Cheese DIRECTIONS ------------------------------------------------------------ Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Szechwan Beef ***** ************************* Categories: Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Boneless sirloin steak 1in 2 Tbsp Clarified butter 2 ea Cloves garlic finely chopped 4 ea Shallots, finely chopped 1 tsp Ginger 1/4 tsp Chili pepper 1/2 tsp Chili paste oriental 16 ea Snow peas julienned 1 ea Red sweet pepper julienned 4 ea Green onions, sliced DIRECTIONS ------------------------------------------------------------ Saute steak cubes, garlic, shallots and ground ginger in clarified butter for 2 minutes. Add chili pepper, chilipaste and very thin strips of snow peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go in cooking time. Makes 4 small servings. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Taco Salad ***** ********************** Categories: Mexican Meats Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Bulk Pork Sausage 2 Tbsp Chopped Onion 1/2 cup Tomato Sauce 2 Tbsp Canned Chili Peppers,Chopped 1 1/2 tsp Unbleached Flour 1 tsp Chili Powder (Or To Taste) 1 x Dash Of Garlic Powder 3 cup Torn Lettuce 1 ea Lge. Carrot, Shredded 1/2 cup Cherry Tomatoes, Halved 1/4 cup Monterey Jack Cheese Shreds 1/4 cup Coarsely Crushed Taco Chips DIRECTIONS ------------------------------------------------------------ Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips *** Recipe Via Compu-Chef (tm) *** **************************** ***** Tangy Short Ribs ***** **************************** Categories: Meats Main dish Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Short Ribs * 3/4 cup Lemon Juice 1 ea Large Onion, Sliced 1/2 cup Steak Sauce 1 ea Clove Garlic, Finely Chopped 2 tsp Salt 2 tsp Chil Powder 1 1/2 tsp Ground Cumin 1/2 tsp Pepper DIRECTIONS ------------------------------------------------------------ * Short Ribs should be cut into 2-inch pieces. ~--------------------------------------------------------------------- ----- Place beef ribs in 4-Qt casserole or bowl. Mix remaining ingredients; pour over ribs. Frfrigerate about 1 hour, turning occasionally. Cover tightly and microwave on medium (50%) until ribs are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Teatime Scones ***** ************************** Categories: Breads Cakes Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Flour, all purpose 1 Tbsp Sugar 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/4 tsp Salt 1/3 cup Butter, chilled 1 ea Egg 1/2 cup Buttermilk 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ In large bowl, combine flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla. Using fork, stir into dry ingredients to form a soft dough. Gather into ball. Turn out onto lightly floured surface; knead lightly 10 times. With lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds, gathering scraps together until dough is all used up. Place rounds on lightly greased baking sheet. Bake in 425F (220C) oven 12 to 15 minutes or until golden brown and risen. Let cool on wire racks. Serve warm. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Tempting Trifle Cheesecake ***** ************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Soft Coconut Macaroons* 24 oz Cream Cheese, Softened 3/4 cup Sugar 4 ea Large Eggs 1/2 cup Whipping cream 1/2 cup Sour Cream 2 Tbsp Sweet Sherry 1 tsp Vanilla 10 oz Red Raspberry Preserves 1/2 cup Whipping Cream, Whipped 1 x Toasted Slivered Almonds DIRECTIONS ------------------------------------------------------------ * Soft coconut macroon cookies crumbs. ---------------------------------------------------------------------- --- -----Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Tex-Mex Bake ***** ************************ Categories: Main dish Meats Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Crushed Corn Chips 1 ea Large Egg Beaten 2 Tbsp Water 1 ea Env. Onion Soup Mix 1 lb Lean Ground Beef 4 oz (1 Cn) Chopped Green Chilis* 3 oz (1 C) Monterey Jack Cheese** 8 oz (1 cn) Tomato Sauce 1 ea Med. Green Pepper, Chopped DIRECTIONS ------------------------------------------------------------ * Green chilies should be drained. ** Cheese should be any mild cheese and should be shredded. Should = 1 C. ~--------------------------------------------------------------------- ----- Preheat the oven to 350 degrees F. Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and 1/2 C cheese; evenly press into prepared crust. Top with tomato sauce, then green pepper and bake 30 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Tex-Mex Dip ***** *********************** Categories: Appetizers Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Lemon juice 1/2 tsp Salt 3 ea Avocadoes, medium size 1/4 tsp Pepper 1 cup Sour cream 1/2 cup Mayonnaise 1 ea Taco seasoning mix packet 21 oz Bean dip; plain or jalepeno 1 cup Green onions; chopped 3 ea Tomatoes; seeded and chopped 7 oz Olives; chopped 8 oz Sharp cheddar cheese; grated 1 x Tortilla chips DIRECTIONS ------------------------------------------------------------ Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread been dip on a large, shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Thai Spicy Noodles ***** ****************************** Categories: Main dish Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Thai rice noodles (banh pho) 4 Tbsp Fish Sauce (or soya sauce) 4 Tbsp Lime juice (lemon juice) 4 Tbsp Tomoto puree 4 Tbsp Sugar 1 Tbsp Hot red pepper flakes 1/2 cup Ground peanuts 1/2 cup Vegetable oil 4 ea Cloves of garlic minced 1 lb Chicken cut in small pieces 1 ea Large tofu cut in chunks 8 ea Very large tiger shrimp 4 ea Eggs lightly beaten 4 cup Bean srouts 4 ea Scallions, cut 1/2 in pieces DIRECTIONS ------------------------------------------------------------ Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish). Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and corriander. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** The Ultimate Salad Dressing ***** *************************************** Categories: Salads Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 tsp Dry mustard 1/2 tsp Salt 1/4 tsp Pepper 1/2 tsp Sugar 1 tsp Dried Oregano 2 Tbsp Parsley 2 Tbsp Minced onions 1 Tbsp Minced Garlic cloves 1 Tbsp Minced Sweet Red peppers 4 tsp Lemon juice 4 tsp White wine vinegar 1/2 cup Light Oil DIRECTIONS ------------------------------------------------------------ In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse) *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** THREE ONION PIE WITH FETA CHEESE ***** ******************************************** Categories: Vegetables Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Safflower oil 1 ea Large yellow onion, chopped 1 ea Large red onion, quartered 2 Tbsp Dry white wine 2 ea Large leeks, white, 2 ea Eggs beaten 3 Tbsp Chop fresh parsley, divided 1 Tbsp Chop fresh dill, or 1t dry 1 tsp Dried tarragon 4 oz Crumbled feta 1 ea Pepper 1 ea Plum tomato, thinly sliced 1 ea Dry bread crumbs DIRECTIONS ------------------------------------------------------------ Heat oil in large skillet. Add the yellow and red onions and saute over moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir frequently, or until onions are golden and leeks are limp. Remove from heat. Preheat oven 350F. In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir in the onion mixture. Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour in onion mixture. Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is set and top is golden. Let stand for 5 to 10 min, then cut into wedges. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Toasty Walnut Muffins ***** ********************************* Categories: Muffins Breads Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Quick-cooking Rolled Oats 1/2 cup Unbleached Flour 2 Tbsp Sugar 1/2 tsp Baking Powder 1 x Dash Ground Cinnamon 1 ea Large Beaten Egg Yolk 2 Tbsp Cooking Oil 2 Tbsp Milk 1/4 cup Broken Walnuts, Toasted 2 Tbsp Raisins 2 tsp Unbleached Flour 1 tsp Brown Sugar 1 tsp Butter or Margarine DIRECTIONS ------------------------------------------------------------ Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients, stirring just till moistened. Fold in 3 T of the walnuts and the raisins. Line four 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till done, rearranging twice. (When done, surface may still appear moist but a wooden pick inserted near the center should come out clean.) Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Toffee chip squares ***** ******************************* Categories: Desserts Cookies Calories per serving: Number of Servings: 96 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------COOKIE----------- 1 cup Butter 3 cup Brown sugar 1 tsp Vanilla 2 3/4 cup Flour 1/2 tsp Baking powder ----------TOPPING----------- 6 oz Semi-sweet chocolate chips 3 Tbsp Butter 1 Tbsp Water 1 x Bits 'o brickle baking chips DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended. 2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares. 3. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. 4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Tomatensalat (Tomato Salad) ***** *************************************** Categories: German Vegetables Salads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Tomatoes; Med., Chopped 1 Tbsp Sugar 1 tsp Salt 1 tsp Basil; Dried 1/4 tsp Thyme; Dried 1/4 tsp Pepper; Freshly Ground 1/2 cup Vegetable Oil 6 Tbsp Vinegar 1 Tbsp Worcestershire Sauce 1 ea Onion; Large, Diced DIRECTIONS ------------------------------------------------------------ Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Tomato Beef ***** *********************** Categories: Main dish Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Flank Steak, thin slices 3 ea Tomatoes 2 ea Green Onions 1 ea Garlic clove (chopped) 2 Tbsp Oil -------BEEF MARINADE-------- 1 tsp Soy sauce, light 1 1/2 tsp Wine 1 1/2 tsp Water 1/2 tsp Oil 1/2 tsp Sesame oil 1/2 tsp Cornstarch -----------SAUCE------------ 3 Tbsp Tomato ketchup 1 tsp Sugar 1/2 tsp Vinegar 1 pn Pepper and salt 1/2 tsp Cornstarch in 1 t water DIRECTIONS ------------------------------------------------------------ Marinate beef slices for 30 minutes. Heat wok with 2 T oil and garlic for 30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and drain oil. Set aside. Heat wok, high, add tomato wedges and stir for 2 minutes, then add sauce mixture. Thicken if too watery. Return beef and stir well and serve hot. Serve immediately. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Tomato Brushetta, Lo Cal ***** ************************************ Categories: Appetizers Breads Low-cal Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea Slices Fr or Italian Bread 2 ea Garlic cloves, halved 1 tsp Olive oil 2 Tbsp Onion, minced 1 ea Tomato, diced 1 pn Oregano,dried 1 pn Ground Pepper 2 tsp Parmesan cheese, optional DIRECTIONS ------------------------------------------------------------ Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Tomato Cheese Soup ***** ****************************** Categories: Soups Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 28 oz 2 undrained and chopped 2 Tbsp Butter 2 ea Stalks of celery diced 2 ea Cloves of garlic, minced 1/2 ea Sweet red pepper diced 2 Tbsp Butter 1/2 lb Mushrooms, chopped 1 ea Large cooking onion diced 2 Tbsp Flour 1 tsp White sugar 8 cup Beef stock 1/2 tsp Basil 1/2 tsp Rosemary 1/2 tsp Thyme 3 oz Cream cheese 1 ea Salt and pepper to taste 1 ea Parsley for garnish DIRECTIONS ------------------------------------------------------------ Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty portions. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Tomato Juice Cocktail ***** ********************************* Categories: Beverages Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 46 oz Can Tomato Juice 6 ea Limes, Juiced 2 tsp Salt 8 ds Tabasco Sauce 2 tsp Ground Cumin 1 ea Lime slices for garnish DIRECTIONS ------------------------------------------------------------ Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime slices. Guests can serve this over ice or add vodka. *** Recipe Via Compu-Chef (tm) *** ************************ ***** TOMATO SALSA ***** ************************ Categories: Relishes Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Diced ripe tomatoes 2 ea Scallions, chopped 4 oz Can mild green chiles, drain 1 ea Or 2 jalapeno peppers, chop 1 Tbsp Chopped cilantro or parsley 1/2 ea Juice of lemon 1 tsp Ground cumin 1/2 tsp Salt DIRECTIONS ------------------------------------------------------------ Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree. Store in airtight container in refrigerator. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Topping, Low Fat Whipped ***** ************************************ Categories: Desserts Low-cal Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Evaporated Skim Milk 1/2 tsp Unfavoured Gelatin 1 Tbsp Cold water 1 Tbsp Sugar 1/2 tsp Vanilla Extract 1 tsp Lemon juice DIRECTIONS ------------------------------------------------------------ Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan, then stir over low heat until dissolved. Add to milk and beat until stiff. Add sugar, vanilla and lemon juice. Use immediately, or beat again before serving. Makes 1/2 c. 1 serving = 2T, 29 cal. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Tortellini with Peas and Prosciutto ***** *********************************************** Categories: Pasta Italian Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 15 oz Tortellini - cheese 1 1/2 cup whipping cream Nutmeg - freshly grated pinch 6 Tbsp Parmesan - freshly grated 3/4 cup Peas - frozen tiny thawed drained 1 1/2 oz Prosciutto - fat trimmed cut julienne Salt and freshly ground pepper DIRECTIONS ------------------------------------------------------------ Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm bowls and serve. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** TRADITIONAL CHUTNEY ***** ******************************* Categories: Relishes Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Ripe mango 1/2 cup Lime, seeded and chopped 1 cup Yellow onions 1/2 cup Grated fresh ginger 3 ea Cloves garlic, minced 3/4 cup White raisins 2 cup Light brown sugar 1 cup Apple cider vinegar 1/4 cup Fresh orange juice 1/4 cup Fresh lemon juice 1 Tbsp Whole mustard seed 1 tsp Dried red pepper flakes 1 tsp Ground cinnamon 1/4 tsp Ground cloves DIRECTIONS ------------------------------------------------------------ Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes: 4 1/2 pint jars. *** Recipe Via Compu-Chef (tm) *** *************************************************** ***** Traditional Decorated Christmas Cookies ***** *************************************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Butter, unsalted; softened 1/2 cup Sugar 1 ea Egg 1 Tbsp Lemon peel; finely grated 1 tsp Vanilla 1/4 tsp Salt 2 1/4 cup Flour; unsifted 1 Tbsp Water; (use 2 if req'd) -----------ICING------------ 3 ea Egg whites 1 lb Powdered sugar 2 tsp Water; (use 3 if req'd) 1 x Food colors, sprinkles, etc DIRECTIONS ------------------------------------------------------------ Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thouroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 deg. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out var-ious shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Removecookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat untion thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots, if *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Tropfkrapfen (Drop Donuts) ***** ************************************** Categories: German Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Butter; Softened 1 cup Sugar 2 ea Egg Yolks; Large, Beaten 1 ea Egg; Large, Whole, Beaten 4 cup Flour; Unbleached 2 tsp Baking Powder 1/4 tsp Nutmeg 1/2 tsp Baking Soda 3/4 cup Butter OR Sour Milk 1 x Confectioners' Sugar DIRECTIONS ------------------------------------------------------------ Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Tropical Chicken Kabobs ***** *********************************** Categories: Low-cal Barbecue Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Lime Juice 1 Tbsp Vegetable oil 1 Tbsp Honey 6 x Chicken Breast Halves * 12 x Pearl Onions, peeled 1 x Lg Green Pepper ** 1 x Papaya, peeled ** 1 1/2 cup Fresh Pineapple Chunks DIRECTIONS ------------------------------------------------------------ * 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade. PER SERVING: 222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** True Garlic Bread ***** ***************************** Categories: Breads Garlic Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Garlic Puree(2 Roasted Head) 1/4 lb Unsalted Butter, Softened 2 Tbsp (2 pk) Dry yeast 1/2 cup Warm Water (115-120 degrees) 2 1/2 cup Warm Water 2 Tbsp Kosher Salt 3 1/4 cup Whole Wheat Flour 3 1/4 cup Unbleached All Purpose Flour 1 x Cornmeal DIRECTIONS ------------------------------------------------------------ Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Tuna and Avocado Salad ***** ********************************** Categories: Cajun Salads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Large hard-boiled eggs 2 tsp Louisiana hot sauce 1 cup Avocado, mashed 1/2 cup Onion, chopped 1 ea 6 1/2 oz can tuna (in water) 2 Tbsp Mayonnaise (maybe 3 Tbs) 2 Tbsp Dill relish 1 x Fresh lemon juice 1 x Salt to taste DIRECTIONS ------------------------------------------------------------ Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Tuna Buns ***** ********************* Categories: Main dish Fish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Hardcooked Eggs, Chopped 6 1/2 oz (1 cn) Tuna, Drained 4 oz Shredded Cheddar Cheese 1/4 cup Chopped Green Pepper 2 Tbsp Finely Chopped Onion 1/2 tsp Prepared Mustard 1/2 cup Mayo or Salad Dressing 8 ea Hamburger Buns, Split DIRECTIONS ------------------------------------------------------------ Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Tunnel of Fudge ***** *************************** Categories: Desserts Cakes Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Butter 6 ea Eggs 1 1/2 cup Sifted flour 12 1/2 oz Double dutch frosting mix 2 cup Walnuts or pecans DIRECTIONS ------------------------------------------------------------ In large bowl, cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar; beat at high speed until light and fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for 60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or serving plate. Cake will have a moist center called the Tunnel of Fudge. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Turkey Soup ***** *********************** Categories: Soups Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Onion, chopped 1 ea Carrot, chopped 1 ea Stalk celery, chopped 2 Tbsp Unsalted butter 1 Tbsp Vegetable oil 1/4 cup All purpose flour 4 cup Chicken stock 4 cup Water 1 cup Dry white wine 1 ea Turkey carcass 2 ea Sprigs of parsley 1/2 tsp Thyme 1 ea Bay leaf 6 ea Peppercorns DIRECTIONS ------------------------------------------------------------ Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially covered, skimming any froth as ti rises to surface, for about 1 1/2 hours. Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Turkey Soup Continental ***** *********************************** Categories: Soups Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Butter or margarine 2 Tbsp Finely chopped onions 1 cup Cooked turkey 2 cup Diced raw potatoes 1 cup Diced celery 2 cup Turkey broth 1 cup Creamed style corn 2 cup Half and half cream 1 tsp Salt 1/4 tsp Paprika 1/4 tsp Ginger 1/8 tsp Pepper 2 Tbsp Chopped parsley DIRECTIONS ------------------------------------------------------------ In a large soup pot, saute onions in melted butter. Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally. Garnish with parsley and serve with crustly rolls. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Turkey Stew Island Style ***** ************************************ Categories: Poultry Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Turkey parts, skinned 1 tsp Papkrika 1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop 2 ea Garlic, finely chopped 1 cup Coarsely chopped celery 19 oz Tomatoes 1/2 cup Sliced mushrooms 1 cup Chicken stock 1 cup Peeled chopped potatoes 1 cup Frozen green peas 1 Tbsp Dried parsley 1/4 tsp Ground pepper 1/4 tsp Dried oregano 1/4 tsp Thyme DIRECTIONS ------------------------------------------------------------ Cut turkey parts into bite sized pieces. In a large skillet or saucepan, combine turkey paprika. cook over medium heat, stirring constantly, about 5 minutes and meat is browned. Remove turkey and set aside. Place onions, green pepper, garlic, celery and mushrooms in skillet. Cook, stirring constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender. Serve on hot rice. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Turkey Tropicale ***** **************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Chicken coating mix 2 lb Turkey parts, cut in pieces 2 Tbsp Butter 1/2 cup Brown Sugar 1/3 cup Orange juice 1/4 cup Golden Rum 1 Tbsp Cornstarch 4 ea Small bananas, cut in half DIRECTIONS ------------------------------------------------------------ Coat rurkey pieces with coating mix according to package directions. Arrange in a single layer in a 8 inch baking dish. Bake uncovered at 400 F for 40 minutes. In a medium skillet, melt butter. Add sugar, stirring constantly until melted. Stir orange juice and rum into cornstarch; whisk together and gradually add to sugar mixture. Bring mixture to a boil, reduce heat and simmer, stirring constantly, until sauce is thick and clear (about 3 minutes). Add bananas and cook until heated through (about 1 minute). Place baked turkey on serving plate; pour banana sauce over turkey and serve. Makes 4 servings. *** Recipe Via Compu-Chef (tm) *** ************************************************** ***** Twice Cooked Pork and Spicy Vegetables ***** ************************************************** Categories: Hot & spicy Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Pork Butt; in one piece 5 ea Mushrooms; large Jyo black 2 ea Small Dried Red Chili Pepper 2 ea Large cloves garlic, minced 2 tsp Ginger root, minced 1 ea Small Bell Pepper 1/4 cup Bamboo Shoots 1 ea Large Carrot 1 ea Cube Bean Curd 1/3 cup Mushroom Liquid 1 Tbsp Thin Soy Sauce 1 pn Sugar 1 tsp Salt 2 Tbsp Peanut Oil 1 ea Cornstarch Paste; as require DIRECTIONS ------------------------------------------------------------ ---------------------------------------------------------------------- -- -----In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Twice-Baked Potatoes ***** ******************************** Categories: Vegetables Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Med. Baking Potatoes 1/4 cup Shredded Cheddar Cheese 1 Tbsp Butter Or Margarine 2 tsp Sliced Green Onions 1 x Milk 1 x Paprika (Optional) DIRECTIONS ------------------------------------------------------------ Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Two Bean Soup ***** ************************* Categories: German Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 cup White Beans; Dry 4 oz Ham; Cubed 1 cup Cut Green Beans; * 1/4 cup Celery; Diced 1 ea Green Onion; Diced 1 ea Onion; Yellow, diced 1 ea Potato; Peeled & Diced 1 Tbsp Butter 2 Tbsp Unbleached Flour 3/4 cup Beef Broth 1/2 tsp Salt 1/4 tsp Pepper ----------GARNISH----------- 1 ea Parsley; Sprig DIRECTIONS ------------------------------------------------------------ * Beans can be either fresh or frozen. Do not use canned. ---------------------------------------------------------------------- --- ----- Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. *** Recipe Via Compu-Chef (tm) *** ******************** ***** Tzatziki ***** ******************** Categories: Garlic Vegetables Appetizers Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Plain Yogurt 2 ea Large Cucumbers 1 x Salt To Taste 2 ea Large Cloves Garlic, Minced 1 1/2 Tbsp White Wine Vinegar 1 Tbsp Olive Oil 1 x Fresh Ground Pepper(2 Taste) DIRECTIONS ------------------------------------------------------------ Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Tzatziki Sauce ***** ************************** Categories: Garlic Appetizers Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Same As In 6 DIRECTIONS ------------------------------------------------------------ Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7 hours. The mixture can be used in several ways. It is zesty on hamburger sandwiches. Top each burger with a slice of ripe tomato, a small heap of grated cabbage, and a dollop of Tzatziki sauce. It can also be served with grilled meats. The meat juices mingling with the tzatziki are utterly delicious. As a sauce for tomatoes, it is something special. Cut several ripe tomatoes into sections, cutting from stem to stern, but do not cut all the way through. Open the tomato like a flower. Salt lightly and invert on paper towles to drain for a few minutes. Fill each tomato with some tzatziki and garnish with fresh mint. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Unusual Chinese Grilled Shortribs ***** ********************************************* Categories: Bar-b-q Main dish Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Large, Meaty Shortribs 1/3 cup Oriental Toasted Sesame Oil 4 1/2 Tbsp Peanut Butter 4 Tbsp Brown Sugar 2 1/4 Tbsp Curry Powder 3/4 cup Soy Sauce 1/2 Tbsp Black Pepper (fresh cracked) 1/2 cup Rice Sherry Wine 1/2 ea Fresh Ginger Root 2 ea Large Garlic Cloves (minced) 10 ea Green Onions DIRECTIONS ------------------------------------------------------------ Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Veal Breast With Herb Stuffing ***** ****************************************** Categories: German Meats Veal Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -------HERB STUFFING-------- 3 ea Bacon; Strips 1 ea Onion; Medium 4 oz Mushroom Pieces; (1 can) 1/4 cup Fresh Parsley; Chopped 1 Tbsp Dill; Fresh, Chopped 1 tsp Tarragon Leaves; Dried 1 tsp Basil Leaves; Dried 1/2 lb Ground Beef; Lean 1/2 cup Bread Crumbs; Dry 3 ea Eggs; Large 1/3 cup Sour Cream 1/2 tsp Salt 1/4 tsp Pepper ------------VEAL------------ 3 lb Boned Veal Breast; OR 4 lb Boned Leg Of Veal 1/2 tsp Salt 1/4 tsp Pepper 1 Tbsp Vegetable Oil 2 cup Beef Broth; Hot 2 Tbsp Cornstarch 1/2 cup Sour Cream DIRECTIONS ------------------------------------------------------------ Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Veal Cutlets With Capers ***** ************************************ Categories: German Veal Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 24 oz Veal Cutlets (4 @ 6oz each) 2 Tbsp Lemon Juice 1/2 tsp Salt 1/8 tsp Pepper 1/2 tsp Paprika 1 Tbsp Vegetable Oil 2 oz Capers; Drained(1/2 Sm. Jar) 1/4 cup White Wine; Dry 1 ea Bay Leaf 3 Tbsp Evaporated Milk ----------GARNISH----------- 1 x Pickled Beets; Sliced 4 ea Lettuce Leaves DIRECTIONS ------------------------------------------------------------ Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Veal Cutlets With Cherry Sauce ***** ****************************************** Categories: German Meats Veal Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Veal Cutlets; Lean * 1 Tbsp Vegetable Oil 1/2 tsp Salt 1/8 tsp Pepper; White 1/4 cup Red Wine 2 Tbsp Evaporated Milk 16 oz Cherries;Tart, Canned, Drain ----------GARNISH----------- 1 x Parsley DIRECTIONS ------------------------------------------------------------ * Veal cutlets should weigh about 6 oz each. ---------------------------------------------------------------------- -- -----Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Veal Rounds With Vegatables ***** *************************************** Categories: German Veal Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 tsp Salt; Or To Taste 1/4 tsp Pepper; Or To Taste 1/4 tsp Paprika; Or To Taste 4 ea Veal Fillets; Cut 1/4" Thick 4 Tbsp Butter 4 ea Stewed Tomatoes; Whole 12 ea White Asparagus Spears; * 1/4 lb Mushrooms; Fresh, Sliced DIRECTIONS ------------------------------------------------------------ * Asparagus Spears should be canned. ---------------------------------------------------------------------- -- ----- Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Veal Steaks ***** *********************** Categories: German Veal Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Veal Cutlets; Sliced Thin 1/2 tsp Salt 1/4 tsp Pepper 3/4 tsp Curry Powder 3 Tbsp Vegetable Oil 2 ea Onions; Diced 2 Tbsp Evaporated Milk 2 Tbsp Tomato Paste 1 ea Lemon; Juiced 10 ea Parsley Sprigs; Chopped 2 Tbsp Cognac Or Brandy DIRECTIONS ------------------------------------------------------------ Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Veal Steaks With Yogurt ***** *********************************** Categories: German Veal Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Veal; Sliced Thin 1/2 tsp Salt 1/4 tsp Pepper 3 Tbsp Vegetable Oil 4 ea Apples; Med. Peel And Slice 1/2 cup Evaporated Milk 8 oz Yogurt; Small Container DIRECTIONS ------------------------------------------------------------ Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Vegetable fish filets ***** ********************************* Categories: Seafood Vegetables Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Sole or cod filets 1 Tbsp Oil 1 cup Sliced onion 3 cup Sliced zucchini 1 cup Green pepper slices 3/4 cup Chopped tomatoes 3 Tbsp Dry sherry (optional) 1 Tbsp Lemon juice 1/2 tsp Salt 1/2 tsp Basil 1/4 tsp Pepper 2 x Drops hot pepper sauce 1/4 cup Parmesian cheese DIRECTIONS ------------------------------------------------------------ Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with parmesian cheese. if desired, serve pan juices over bulgar or rice. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Vegetable Frittata ***** ****************************** Categories: Vegetables Cheese/eggs Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Chopped onion 2/3 cup Chopped green pepper 1 Tbsp Butter 4 Tbsp Olive oil 1 1/2 cup Scrubbed, chopped zucchini 2 ea Minced garlic cloves 1/2 tsp Salt 1/4 cup Peel, seed and chop tomatoe 6 ea Large eggs, beaten DIRECTIONS ------------------------------------------------------------ In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Vegetable Stock ***** *************************** Categories: Soups Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Safflower Oil 1 x Lg Onion, sliced 1 x Carrot, sliced (with greens) 1 x Stalk Celery,sliced (w/grns) 1 x Tomato, cubed 1 x Potato, cubed 1 x Turnip, sliced (peel if waxy 2 x Cloves Garlic, halved 2 qt Plus 1 cup Water 1 x Bay leaf 1 x Lg sprig Parsley 1/2 tsp Black pepper DIRECTIONS ------------------------------------------------------------ In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Venezuelan Peppers With Shrimp ***** ****************************************** Categories: Fish Garlic Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5/8 lb Shrimp (16-20/lb) 5/8 cup Spanish Olive Oil 3/4 ea Large Red Bell Peppers * 1 5/8 ea Cloves Garlic ** 1/4 ea Chili Pepper Seeded/Minced 1/4 ea Loaf French Bread 1" Slices 1/4 x Feta Cheese (optional) DIRECTIONS ------------------------------------------------------------ * Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. ---------------------------------------------------------------------- ---- Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Very Blueberry Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Vanilla Wafer Crumbs 1/4 cup Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 16 oz Cream Cheese, Softened 1 Tbsp Lemon Juice 1 tsp Grated Lemon Peel 7 oz (1 jr) Marshmallow Creme 3 cup Frozen Whipped Topping(thaw) 2 cup Blueberries Frozen or Fresh DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Very Smooth Cheesecake ***** ********************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 1 ea Env Unflavored Gelatin 1/4 cup Cold Water 8 oz Cream Cheese, Softened 1/2 cup Sugar 10 oz Frozen Strawberries, Thawed 1 x Milk 1 cup Whipping Cream, Whipped DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Very Smooth Cheesecake ***** ********************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 1 ea Env Unflavored Gelatin 1/4 cup Cold Water 8 oz Cream Cheese, Softened 1/2 cup Sugar 10 oz Frozen Strawberries, Thawed 1 x Milk 1 cup Whipping Cream, Whipped DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Victory Chocolate Cake ***** ********************************** Categories: Chocolate Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Flour; Unbleached, Sifted 1/2 cup Cocoa; Baking 2 1/4 tsp Baking Soda 3/4 tsp Salt 3/4 cup Shortening; Vegetable 1/3 cup Sugar 1 1/2 cup Corn Syrup; Dark 3 ea Eggs; Large, Separated 1 1/2 tsp Vanilla Extract 1 cup Coffee; Cooled DIRECTIONS ------------------------------------------------------------ Sift together the flour, cocoa, baking soda and salt; set aside. Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Blend in the corn syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Cool in pan on rack. NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Weintraubentorte (Grape Torte) ***** ****************************************** Categories: German Tortes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------DOUGH------------ 2 cup Flour; Unbleached, Unsifted 2/3 cup Sugar 1/4 cup Butter Or Margarine 1 ea Egg; Large 1 ea Egg Yolk; Large 1 ea Lemon; Grated Rind Of 1/8 tsp Salt ----------TOPPING----------- 1 lb Grapes 3 ea Egg Whites; Large 6 Tbsp Sugar 1/2 ea Lemon; Juice Of 4 oz Almonds; Ground DIRECTIONS ------------------------------------------------------------ DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** West Haven Chocolate Cake ***** ************************************* Categories: Chocolate Cakes Fruits Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Dates; Pitted, Chopped 1 tsp Baking Soda 1 cup ;Boiling Water 1 3/4 cup Flour; Unbleached, Sifted 2 Tbsp Cocoa; Baking 1/2 tsp Salt 1 cup Shortening; Vegetable 1 cup Sugar 2 ea Eggs; Large 6 oz Semisweet Chocolate Chips 1/2 cup Walnuts; Chopped DIRECTIONS ------------------------------------------------------------ Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Westphalian Cabbage ***** ******************************* Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Cabbage; (1 Head) Approx Wt. 3 Tbsp Vegetable Oil 1 tsp Salt 1 tsp Caraway Seeds 1 cup Beef Broth 3 ea Apples; Small, Tart 1 Tbsp Cornstarch 2 Tbsp ;Water, Cold 3 Tbsp Red Wine Vinegar 1/4 tsp Sugar DIRECTIONS ------------------------------------------------------------ Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Wheaten Bread (Maddybenny, Irish) ***** ********************************************* Categories: Breads Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Flour, whole wheat 1 cup Flour, all purpose 1 tsp Baking Soda 1/2 tsp Salt 1/2 tsp Nutmeg, grated 2 cup Buttermilk 1 tsp Orange rind, grated DIRECTIONS ------------------------------------------------------------ In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in (1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean. Turn out onto wire rack. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Whiskey Sour ***** ************************ Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Lemon; juiced 1/2 tsp Powdered sugar 2 oz Blended whiskey DIRECTIONS ------------------------------------------------------------ Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** White Asparagus In White Sauce ***** ****************************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 29 oz White Asparagus; (2 Cans) 2 Tbsp Margarine 2 Tbsp Unbleached Flour 1/2 cup ;Asparagus Liquid 1/2 cup Milk 4 oz Ham;Cut into Julienne Strips 1/8 tsp Nutmeg; Freshly Grated 1/4 tsp Salt DIRECTIONS ------------------------------------------------------------ Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. *** Recipe Via Compu-Chef (tm) *** *************************** ***** White Bean Soup ***** *************************** Categories: German Soups Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Navy Beans; Dry 3 qt Water 1 ea Ham Bone Or Hock; Smoked 2 Tbsp Parsley; Chopped 1 cup Onions; Finely Chopped 1 ea Garlic; Clove, Minced 2 cup Celery &Tops; Finely Chopped 1 1/2 tsp Salt 1/2 tsp Pepper DIRECTIONS ------------------------------------------------------------ Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** White chocolate brownies ***** ************************************ Categories: Desserts Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 Tbsp Unsalted butter 8 oz Grated white chocolate 2 ea Eggs 1/2 cup Sugar 1 Tbsp Vanilla 1 cup Flour 1 cup Heaped semi-sweet choc chunk DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Whole Wheat Chocolate Cake ***** ************************************** Categories: Chocolate Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Sugar 1 cup Flour; Unbleached, Sifted 3/4 cup Whole Wheat Flour; Stirred 2 tsp Baking Soda 1 tsp Salt 1 cup Butter Or Regular Margarine 1 cup ;Water 1/4 cup Cocoa; Baking 2 ea Eggs; Large, Beaten 1/2 cup Sour Cream -------COCOA FROSTING------- 1/2 cup Butter Or Regular Margarine 6 tsp Milk 1/4 cup Cocoa; Baking 1 lb Confectioners Sugar; (1 Box) 1 tsp Vanilla Extract DIRECTIONS ------------------------------------------------------------ Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners' sugar, that has been sifted. Continue cooking over low heat until confectioners' sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Wild Duck and Andouille Sauce Piquant ***** ************************************************* Categories: Cajun Main dish Poultry Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Olive oil (for roux) 3 cup Plain flour (for roux) 3 cup Onions, chopped 1 cup Bell pepper, chopped 3 cup Geen onions, chopped 2 cup Parsley, chopped 1 x Water 2 Tbsp Garlic, finely chopped 3 cup Chablis wine 1/2 tsp Dried mint, crushed 11 cup Tomato sauce 3 Tbsp Lea & Perrins 6 tsp Louisiana hot sauce 5 tsp Salt 1 lb Andouille, sliced 1/4" thick 2 1/2 lb Wild duck breasts DIRECTIONS ------------------------------------------------------------ Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Winter Carrot Soup ***** ****************************** Categories: Soups Vegetables Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Safflower oil 4 x Carrots, grated 1 x Med Onion, chopped (1/2 cup) 4 cup Vegetable stock 6 oz Can Tomato Paste (2/3 cup) 1 Tbsp Soy sauce 1/2 tsp Thyme 1/4 tsp Ground Cumin 1/4 tsp Black Pepper DIRECTIONS ------------------------------------------------------------ GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Yellow Split-Pea Puree ***** ********************************** Categories: German Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Yellow Split-peas; Dry 6 cup Stock, Broth; Or Water 1 ea Onion; Large, Whole 1 ea Carrot; Large 1 ea Turnip or Parsnip; Large 1/8 tsp Marjoram; Dried 1/8 tsp Thyme; Dried 1 tsp Salt 1 ea Onion; Small, Minced 2 Tbsp Butter; Melted 2 Tbsp Unbleached Flour DIRECTIONS ------------------------------------------------------------ Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Yeola's Bread Pudding ***** ********************************* Categories: Cajun Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 ea Slices stale bread 3 ea Eggs, beaten 2 cup Sugar 1/2 cup Oleo 1 cup Raisins 1 cup Pecan pieces 1 cup (16 oz) fruit cocktail/juice 1 cup Pet milk (12 oz) 1 cup Water 2 Tbsp Vanilla butternut flavouring DIRECTIONS ------------------------------------------------------------ Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. *** Recipe Via Compu-Chef (tm) *** ********************************************************* ***** Yogurt Chicken With Garlic-Mint Dipping Sauce ***** ********************************************************* Categories: Garlic Poultry Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Plain Yogurt 1 cup Bread Crumbs 1 x Salt & Pepper To Taste 4 ea Chicken Thighs, Skinned 4 ea Chicken Legs, Skinned 1 x Dipping Sauce 1 x Garlic Puree From 1 Head 1/2 ea Small Onion, Coarsely Cho 1 ea Thin Slice Ginger Root, P 2 Tbsp Chopped Green Chilies, (c 1 tsp Sugar 1 x Salt To Taste 3/4 cup Fresh Mint Leaves 1/4 cup Fresh Coriander (Chinese 1/4 cup Fresh Parsley Leaves DIRECTIONS ------------------------------------------------------------ Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a baking sheet and set it aside. Dry chicken pieces. Dip each piece into the yougurt untl throughtly coated on both sides. Then roll each piece in the crumbs, pressing the piece in so that the crumbs adhere. Each piece should be evenly coated. Place chicken on the wire rack. Bake for 40 to 45 minutes. To serve, place a piece of chicken on each of 4 small plates. Pour some sauce in a crecent on the bottom edge of each plate around the chicken but not on it. Place the remaining chicken on a platter and pass the remaining souce in a clear pitcher. Serve hot or at room temperature. DIPPING SAUCE: 1 C Plain Yogurt ---------------------------------------------------------------------- ---- Place all the ingredients in a blender or food processor. Flick the motor on and off unti a thin flecked green sauce is achieved. Serve at once. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** ZIPPY CAULIFLOWER ***** ***************************** Categories: Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Cauliflower 1/2 tsp Low fat margarine 1 Tbsp All purpose flour 1/8 tsp Red (cayenne) pepper 1/4 tsp Salt 1/8 tsp Pepper 3/4 cup Skim milk 1/2 cup Shredded low fat cheddar ch 2 Tbsp Chopped green chilies 1/4 cup Fresh bread crumbs DIRECTIONS ------------------------------------------------------------ Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with a lid combine flour, red pepper, salt, pepper, and milk; shake until blended. Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until bubbling. Cal: 73 Fat 2g. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** ZUCCHINI & TOMATO CASSEROLE ***** *************************************** Categories: Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Zucchini, cubed 1 ea Pepper to taste 1 Tbsp Snipped chives 1 tsp Low fat margarine 2 ea Large tomatoes, sliced 1 tsp Dried leaf basil 1/2 cup Shredded low fat cheddar DIRECTIONS ------------------------------------------------------------ Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and chives into margarine and pour over zucchini. Cover with tomato slices; sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Zucchini Chocolate Cake ***** *********************************** Categories: Chocolate Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Flour; Unbleached, Sifted 1/4 cup Cocoa; Baking 1 tsp Baking Soda 1 tsp Salt 1/2 cup Butter Or Regular Margarine 1/2 cup Vegetable Oil 1 3/4 cup Sugar 2 ea Eggs; Large 1 tsp Vanilla Extract 1/2 cup Buttermilk 2 cup Zucchini; Unpeeled, Grated 6 oz Semisweet Chocolate Chips 3/4 cup Walnuts; Chopped DIRECTIONS ------------------------------------------------------------ Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Zucchini Soup ***** ************************* Categories: Soups Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Sliced Zucchini (Abt. 1lb) 1 ea Small Onion, Chopped 2 Tbsp Butter Or Margarine 10 3/4 oz (1cn) Cream Of Chick. Soup 2 cup Water 1 tsp Salt 1/2 tsp Dried Basil Leaves 1/8 tsp Pepper DIRECTIONS ------------------------------------------------------------ Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute. Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.) *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Zwiebelkuchen (Onion Pie) ***** ************************************* Categories: Vegetables German Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Yeast; Active Dry 1 tsp Sugar 1 1/2 tsp Salt 3 cup Unbleached Flour 1 Tbsp Shortening 1 cup Water; 120 to 130 Degrees F. 6 ea Bacon; Slices, Cut Up 2 ea Onions; Medium, Sliced 1/4 tsp Cumin 1/2 tsp Salt 1 x Pepper; As Desired 1 ea Egg Yolk 1 cup Sour Cream DIRECTIONS ------------------------------------------------------------ Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature. *** Recipe Via Compu-Chef (tm) ***