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---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: 100% Whole Wheat Bread Categories: breads Yield: 6 servings 2/3 c water 3 pk yeast 1 tb sugar 8 c scalded milk 2/3 c shortening 1 c sugar 1/2 c molasses 2 tb salt 12 c whole wheat flour Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: All Purpose Marinade Categories: sauces/dips, cajun, marinade Yield: 6 servings 3 c dry white wine 1/2 ts cayenne pepper 1 ts onion powder 1/2 c soy sauce 1/2 ts garlic powder 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: All-Bran Seed Loaf Categories: breads Yield: 10 servings 3/4 c whole wheat flour 3/4 c flour; all-purpose 1 tb baking powder 1/2 ts salt 1/3 c sesame seeds 2 ts poppy seeds 3/4 c orange juice 1/4 c honey 2 ea eggs 1/4 c vegetable oil 1/2 c bran cereal 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Almond Mushroom Pate Categories: appetizers, vegetables Yield: 6 servings 2 tb margarine 1 sm onion, chopped (1/4 c) 1 clove garlic, minced 1 1/2 c sliced mushrooms (4 oz) 1/2 ts tarragon 1 c blanched whole almonds(6 oz) 1 tb lemon juice 2 ts soy sauce 1 ds white pepper 2 tb cream cheese, opt. * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Aloha Cheesecake Categories: cakes Yield: 10 servings 1 c vanilla wafer crumbs 1/4 c margarine, melted 16 oz cream cheese, softened 1/3 c sugar 2 tb milk 2 ea large eggs 1/2 c macadamia nuts, toasted 8 1/2 oz crushed pineapple, drained 1 ea med kiwi peeled, sliced 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Altdeutxche Brotchen (Old German Muffins) Categories: desserts, fruits, muffins, german Yield: 4 servings 3/4 c butter or margarine 1/2 c sugar 2 ea eggs; large 1 tb rum 1 ts vanilla extract 3 tb milk 1/2 ts cinnamon 2 ts baking powder 2 1/4 c flour; unbleached 1/4 c almonds; ground 1 tb orange rind; grated 1/4 c raisins; if desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Amaretto Peach Cheesecake Categories: cakes Yield: 10 servings 3 tb margarine 1/3 c sugar 1 ea large egg 3/4 c unbleached all-purpose flour 24 oz cream cheese, softened 3/4 c sugar 3 tb unbleached all-purpose flour 3 ea large eggs 16 oz canned peach halves * 1/4 c almond flavored liqueur * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Andouille In Comforting Barbecue Sauce Categories: appetizers, sauces/dips, cajun, sausages Yield: 25 servings 4 c onions, finely chopped 1 c celery, finely chopped 1 c bell pepper, finely chopped 1 c parsley, finely chopped 1 c peanut oil 1 tb garlic, finely chopped 3 c steak sauce 1/2 c louisiana hot sauce or 3 c ketchup 2 tb cayenne pepper 3 ts salt, to taste 1 c southern comfort liquor 1 lb andouille sausage 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Aniseed Cookies Categories: cookies Yield: 40 servings 4 ea eggs; separated 1 3/4 c powered sugar; sifted 1 pinch salt 2 c flour, all purpose 1/4 ts baking powder 2 ts aniseed; ground 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apfelpfannkuchen (Apple Pancakes) Categories: cakes, fruits, german, breakfast Yield: 4 servings 2/3 c flour; unbleached, unsifted 2 ts sugar 1/4 ts salt 4 ea eggs; large, beaten 1/2 c milk 2 c apple; slices 3/4 c butter or margarine 2 tb sugar 1/4 ts cinnamon Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apfelquarkkuchen (Apple And Cream Kuchen) Categories: cakes, german Yield: 4 servings ------------------------------------CAKE------------------------------------ 1 pk yeast; dry, active 1/2 ts salt 4 tb sugar 2 c flour; unbleached, unsifted 1/4 c butter or margarine 1/2 c milk 1 ea egg; large ----------------------------------FILLING----------------------------------- 3 c apples; tart, sliced 1 tb lemon juice 1 ts cinnamon 3/4 c sugar 2 tb flour; unbleached 8 oz cream cheese; softened 1 ea egg; large CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apfelstrudel (Apple Strudel) Categories: desserts, fruits, german Yield: 6 servings 6 c apples; tart, sliced 3/4 c raisins 1 tb lemon rind; grated 3/4 c sugar 2 ts cinnamon 3/4 c almonds; ground 8 oz fillo leaves; 1/2 box,thawed 1 3/4 c butter; (no -margarine),melted 1 c bread crumbs; finely crushed Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Banana Bread Categories: breads, fruits Yield: 8 servings 1/2 c butter, softened 1/2 c brown sugar 1/2 c granulated sugar 2 eggs 3 tb sour cream 1 banana, mashed 1 ts vanilla 2 c flour 1 ts baking powder 1 ts baking soda 1/2 ts cinnamon 2 apples, cored and chopped 1/2 c chopped walnuts Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Bread Ii Categories: breads, desserts, fruits Yield: 12 servings 4 c flour 2 ts baking soda 1 ts salt 2 ts cinnamon 2 c sugar 4 eggs, beaten 1 c vegetable oil 1/4 c sour cream 2 ts vanilla 2 c chopped apples 1 c chopped nuts Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts and pour into 2 greased and floured loaf pans. Bake 1 hour or until loaves test done. Males 2 loaves. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Butter Categories: fruits Yield: 12 servings 3 qt unsweetened applesauce 2 lb granulated sugar 1 lb brown sugar 3/4 c apple cider -----------------------------------SPICES----------------------------------- 1/2 ts nutmeg 1/4 ts allspice 3/4 ts cloves 3 ts cinnamon The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.) ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Cake With Icing Categories: cakes Yield: 6 servings ------------------------------------CAKE------------------------------------ 3 ea large eggs 1 1/2 c oil 2 c sugar 3 c flour 1 ts soda 1 ts salt 2 ts vanilla 1 c pecans 3 c cored, peeled, diced apples ------------------------------------ICING----------------------------------- 4 oz (1 cube) margarine 1 c packed brown sugar 1/4 c milk 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Cheddar Cookies Categories: cheese/eggs, cookies, fruits Yield: 6 servings 1/2 c butter 1/2 c sugar 1 ea egg; lg 1 ts vanilla 1 1/2 c unbleached flour 1/2 ts baking soda 1/2 ts cinnamon; ground 1/2 ts salt 6 oz cheddar; sharp, shredded 1 1/2 c apples; cored,peeled,chopped 1/4 c nuts; chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Cheddar Shortcake Categories: cakes, cheese/eggs, fruits Yield: 6 servings ----------------------------------SHORTCAKE--------------------------------- 2 1/2 c biscuit mix; bisquick 4 oz cheddar; sharp, shredded 2/3 c milk 1/3 c butter; melted --------------------------------APPLE TOPPING------------------------------- 3/4 c brown sugar; packed 3 tb cornstarch 1/2 ts cinnamon; ground 1/4 ts salt 1 c water 4 c apples; peeled,cored, sliced ----------------------------------TOPPING----------------------------------- 1 heavy cream; whipped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Cheddar Wontons Categories: cheese/eggs, desserts, fruits Yield: 6 servings 1 peanut oil 1 pk wonton skins 2 ea apples; md, * 10 oz cheddar; sharp, cubed ----------------------------------GARNISHES--------------------------------- 1/2 c brown sugar 2 tb cinnamon; ground * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Cheese Bread Categories: breads, cheese/eggs Yield: 8 servings 1/2 c butter or margarine 2/3 c sugar 2 eggs 1 apple, peeled and chopped 1/2 c grated sharp cheddar cheese 1/3 c chopped walnuts 2 c flour 1 ts baking powder 1/2 ts baking soda 1/2 ts salt Preheat oven to 350 deg F. Cream butter and sugar, beating until light. Beat in eggs, one at a time. Stir in apples, cheese and nuts. In separate bowl, combine flour, baking powder, baking soda, and salt. Gradually and gently stir into apple mixture. Pour into greased loaf pan and bake 1 hour. Cool 10 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Crisp Categories: desserts, fruits Yield: 8 servings 5 apples, sliced and peeled 1 c brown sugar 3/4 c quaker oats 3/4 c flour 1 ts cinnamon 1 ts nutmeg 1 ea stick butter, softened 1/4 c apple juice, or water Preheat oven to 375 deg F. Put half of the apples in a greased 9"x9" pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. Great with vanilla ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Crunch Muffins Categories: muffins Yield: 4 servings 1 1/2 c unbleached flour, sifted 1/2 c sugar 2 ts baking powder 1/2 ts salt 1 1/2 ts ground cinnamon 1/4 c vegetable shortening 1 ea large egg, slightly beaten 1/2 c milk 1 c tart apples * 1 nut crunch topping * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Dip Categories: sauces/dips Yield: 6 servings 8 oz cream cheese, softened 1/2 c mayonnaise 2 med apples, chopped 1/2 c chopped walnuts 1 tb lemon juice Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Dumplings Categories: cakes, fruits Yield: 6 servings 2 c sifted flour 2 ts baking powder 1 ts salt 6 tb shortening 1/2 c cold milk 6 med apples, pared & cored 1/2 c sugar 2 ts cinnamon Sift flour, baking powder, and salt together. Cut in shortenig, add milk, and mix to a smooth dough. Turn onto floured surface and divide into 6 portions. Roll each portion large enough to cover 1 apple. Place an apple on each piece of pastry. Mix sugar and cinnamon together. Spoon some of this mixture into each core cavity. Moisten edges of pastry and bring up over the apple; seal edges. Place on greased baking sheet or in shallow pan. Bake at 350 deg F., or until apples are tender and pastry is lightly browned. Remove from baking sheet. Serve warm with milk or cream. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Filled Acorn Squash Categories: vegetables Yield: 6 servings 3 acorn squash ----------------------------------COMBINE----------------------------------- 2 apples, chopped 1/2 c chopped walnuts 1 tb grated orange peel 1/2 c brown sugar 2 tb margarine, melted Preheat oven to 350 deg F. Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients. Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Fritters Categories: desserts Yield: 12 servings 1 c flour 1 ts baking powder 1/4 ts cinnamon 2 eggs 1/2 c milk 2 apples, chopped Mix dry ingredients. In separate bowl, beat eggs, stir in milk and apples. Combine with dry ingredients. Drop 1 Tablespoon at a time into hot 375 deg F. fat. Fry until golden brown. Drain and serve sprinkled with confectioners' sugar, and/or maple syrup. Makes 12-15. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Juice Roast Categories: ground beef Yield: 6 servings 4 lb boneless beef chuck roast 2 ea med. onions, sliced 2 tb butter or shortening 1 c apple juice 1 tb catsup 1 ts salt 1/4 ts pepper 1/4 ts thyme leaves 1/4 ts prepared mustard 1/8 ts basil leaves 3 ea large sweet potatoes * 1 lemon juice ----------------------------------GARNISHES--------------------------------- 1 chopped parsley or 1 apple rings and parsley 1 gravy * Sweet potatoes should be pared and cut into pieces. ~------------------------------------------------------------------------- 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Meatloaf Categories: ground beef, meatloaf Yield: 4 servings 1 lb lean ground beef 1 apple, cored and chopped 1 med onion, chopped 1/8 ts pepper 1/2 ts garlic salt 1 or 2 slices of Bread Preheat oven to 350. Combine all ingredients except bread. Soak bread in cold water, squeeze out moisture, shred, and add. Place in loaf pan and bake 25-30 minutes. Or...form into patties, roll in bread crumbs and pan fry, or broil. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Pan Dowdy Categories: desserts, fruits Yield: 8 servings 1/2 c brown sugar 1/4 c chopped walnuts 1/4 c raisins 3 c apples, sliced 1/4 c butter, softened 2/3 c sugar 1 egg, beaten 4 ts baking powder 1/2 ts salt 1 c milk 2 1/4 c flour Preheat oven 350 deg F. In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and raisins. Layer in apples and remaining brown sugar. Cream butter, add sugar gradually, then add beaten egg. Sift flour, baking powder and salt. Combine creamed mix, dry ingredients and milk alternately till smooth. Pour batter over apples. Bake 35-40 minutes. Turn over on plate with apple side up. Serve with topping (whipped cream, etc.) ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Pancakes Categories: cakes, fruits, breakfast Yield: 12 servings 3 eggs, separated 3 tb sour cream 1 peeled apple, finely chopped 3 tb flour 1 ts baking powder 1/2 ts cinnamon Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup. Makes about 12. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Pie In Cheddar Crust Categories: cheese/eggs, desserts, fruits, pies Yield: 6 servings --------------------------------CHEDDAR CRUST------------------------------- 2 c unbleached flour; sifted 1 1/4 c cheddar; md, shredded 1/2 ts salt 2/3 c vegetable shortening 1 water; iced ----------------------------------FILLING----------------------------------- 7 c apples; * 1/2 c sugar 2 tb unbleached flour 1/2 ts cinnamon; ground 2 tb butter or regular margarine 1 ea egg yolk; lg, beaten 1 tb water * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Scones Categories: breads, desserts, fruits Yield: 18 servings 2 c flour 3 ts baking powder 2 tb sugar 1/2 ts cinnamon 1/2 ts salt 6 tb shortening 1/2 c apples, peeled, chopped fine 1/2 c raisins 4 tb cold apple juice or water Preheat oven to 400 deg F. Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Slaw Categories: salads Yield: 5 servings 2 apples, thinly sliced 2 tb lemon juice 3 c shredded cabbage 1 stalk celery, chopped 1 carrot, grated 1 med onion, thinly sliced 1/2 c sour cream 1/4 c mayonnaise 3/4 ts celery salt Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve. Lemon juice keeps apples from discoloring. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Squares Categories: desserts, fruits Yield: 6 servings 1/2 c butter or margarine 1 c sugar 1 egg 1 c flour 1/2 ts baking powder 1/4 ts salt 2 apples. peeled and chopped 1/2 c chopped nuts Preheat oven to 350 deg F. Cream butter and sugar and beat in egg. Combine flour, baking powder and salt and gradually add to butter and sugar mixture. Gently stir in apples and nuts, and spread in buttered 8"x8" pan. Bake 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Strips Categories: cakes, fruits Yield: 30 servings 3/4 c unsalted butter or margarine 2 c flour 1/4 c sugar 3 tb sour cream 1/2 ts grated lemon rind 1 egg yolk for wash 1 ds confectioners sugar (opt) ----------------------------------FILLING----------------------------------- 4 med apples, peeled * 1 tb raisins 1/2 c sugar * 4-5 medium Macintosh apples, peeled and thinly sliced Work butter into flour with a fork and add sugar, sour cream, and lemon rind, kneading to form a dough. Form into a roll, wrap in waxed paper, and let rest for 1/2 hour. Cut roll in half. Roll out 1 part to fit a 9"x9" pan. Line with apple slices and sprinkle with raisins and sugar. Roll out remaining dough and cut into strips to form a lattice pattern on top of the apples. Brush with egg yolk, to which a little cold water has been added. Bake at 325 deg F. for about 20 minutes, until golden brown. Dust with confectioners' sugar while still warm, if desired, and cut into 1" x 2" strips. Makes about 30. Serve warm or cold. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Turnovers Categories: cheese/eggs, fruits, pies Yield: 6 servings 2 1/4 c unbleached flour 1/4 ts salt 2/3 c vegetable shortening 6 oz cheddar; sharp, shredded 1 water 3/4 c brown sugar; firmly packed 1 ts cinnamon; ground 6 ea apples; pared and cored 1/4 c butter 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple-Cheddar Muffins Categories: cheese/eggs, fruits, muffins Yield: 4 servings 1/2 c shortening 1/2 c sugar; granulated 2 ea eggs; lg 1 1/2 c unbleached flour 1 ts baking soda 1 ts baking powder 1/2 ts salt 3/4 c oats; quick cooking 1 c apples; finely chopped 2/3 c cheddar; sharp coarse grate 1/2 c pecans; chopped 3/4 c milk 1 apple slices; * 1 butter; melted 1 cinnamon-sugar mixture * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apples And Noodles Categories: pasta Yield: 4 servings 2 c noodles, cooked and drained 2 apples, peeled and sliced 1 ds cinnamon 4 tb brown sugar 4 tb butter Preheat oven to 350 deg F. Place half of the noodles and apples in a buttered baking dish. Sprinkle with half the brown sugar and a dash of cinnamon. Dot with half the butter. Repeat. Cover and bake 30 minutes. Stir well before serving (or, leave uncovered toward the end of baking to give the top a nice crunchy texture.) ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Applesauce Meringue Categories: desserts, fruits, sauces/dips Yield: 6 servings 4 c applesauce 1 tb lemon juice 4 egg yolks 4 egg whites 8 tb sugar 1/2 ts vanilla Grated rind of 1 Lemon Preheat oven to 300 deg F. Combine applesauce, lemon juice and rind. Beat in egg yolks and pour into baking dish. In separate bowl, beat egg whites until peaks form. Gradually add sugar while continuing to beat. Add vanilla. Mix approx. 1/4 of meringue thru applesauce and spoon remaining meringue on top. Bake 15 minutes. Good hot or cold. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Artichoke Salad Categories: salads, cajun Yield: 10 servings 4 ea fresh artichoke hearts 1 tb wine vinegar 2 cn artichoke hearts, quartered 1 ts louisiana hot sauce 1 ea small garlic clove 2 ts salt 1 ts lea & perrins 3 tb olive oil 1 tb lemon juice 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Asparagus And Acorn Squash Rings Categories: vegetables Yield: 4 servings 16 ea asparagus stalks 2 small or medium acorn squash 1 scauce:.................... 1/4 c clarified butter (see note) 2 tb sugar 1/2 c chopped walnuts 1/4 c fresh lemon juice 2 tb cider vinegar 6 tb apple cider Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Asparagus Omelet Categories: cheese/eggs, vegetables Yield: 2 servings 1/2 lb asparagus, trimmed 2 tb butter 1 small clove garlic,minced 1/2 lb mushrooms, sliced 4 eggs, lightly beaten 2 tb milk 1/2 ts salt 1/4 ts crushed dried basil or 3/4 ts minced fresh basil.......... 1 ds freshly ground black pepper Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Asparagus With Shallots Categories: vegetables Yield: 4 servings 1 1/2 lb asparagus 1 ds salt 3 ts fragrant peanut oil or olive 2 ea shallots, peeled and minced 1 ds finely chopped parsley Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Autumn Cheesecake Categories: cakes Yield: 10 servings 1 c graham cracker crumbs 3 tb sugar 1/2 ts cinnamon 1/4 c margarine, melted 16 oz cream cheese, softened 1/2 c sugar 2 ea large eggs 1/2 ts vanilla 4 c thinly slied peeled apples 1/3 c sugar 1/2 ts cinnamon 1/4 c chopped pecans 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Baba Ghannouj Categories: appetizers, vegetables, mideast Yield: 6 servings 1 med eggplant, peeled * 1/4 c tahini 1 tb lemon juice 1 clove garlic 1/4 ts black pepper 1 ds ground cumin 2 tb sesame seeds 2 tb finely chopped fresh parsley * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Baked Apple Rings Categories: desserts, fruits Yield: 4 servings 4 baking apples (ex. rome) 1/2 c brown sugar 1/2 ts powdered cloves 1/2 ts cinnamon 1/2 c honey 1/2 c water Preheat oven to 400 deg F. Core and slice apples into 1/2" rings. place in shallow baking dish. In saucepan, combine and heat remaining ingredients. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice. Variation: Very good with red-hot candies put in the center of each ring. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Baked Cheddar Toast Categories: breads, cheese/eggs Yield: 6 servings 1 c heavy or whipping cream 1 c cheddar cheese; md, shredded 1/2 ts nutmeg 1/4 ts white pepper 4 ea eggs; lg, well beaten 12 ea bread slices; white 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Baked Vanilla Cheesecake Categories: cakes Yield: 8 servings -----------------------------------PASTRY----------------------------------- 1 2/3 c all-purpose flour 1 ea pinch of salt 1/2 c butter, cut in small pieces 1 tb butter; (add to above) 2 tb sugar 1 ea egg 4 tb ice water ----------------------------------FILLING----------------------------------- 1 1/2 lb cream cheese 1/4 c oil 1 1/4 c sugar 3 ea eggs; separated 1/4 c cornstarch 5 ea drops vanilla extract 1/2 c milk 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Baltimore Peach Cake Categories: cakes, fruits Yield: 6 servings 1 tb butter, softened 1 c sugar 2 1/2 c flour 3 ts baking powder 1 1/2 c milk 3/4 c sugar, mixed with... 2 ts cinnamon 5 ea large peaches, peeled/sliced 2 tb butter, melted Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.) ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole) Categories: ground beef, pork/ham, german Yield: 4 servings 1 lb cabbage; head, small 1 tb vegetable oil 2 ea onions; medium, chopped 1/2 lb pork; lean, cubed 1 lb ground beef; lean 1 ts caraway seeds 1/2 ts salt 1/2 ts pepper 1/2 c white wine; dry 1 ts vegetable oil 3 ea bacon; strips, thick sliced 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Banana Nut Cheesecake Categories: cakes Yield: 10 servings 1 c chocolate wafer crumbs 1/4 c margarine, melted 16 oz cream cheese softened 1/2 c sugar 1/2 c mashed ripe bananas 2 ea large eggs 1/4 c chopped walnuts 1/3 c milk chocolate chips 1 tb margarine 2 tb water 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Banana Split Sundaes Categories: desserts, fruits Yield: 1 servings 1 oz square semisweet chocolate 2 tb light corn syrup 2 tb sweetened condensed milk 1/8 ts vanilla 1 ice cream 1 tb unsalted, roasted peanuts 1 ea small banana, quartered Place chocolate in a 2 cup measure. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till melted, stirring once. Stir in corn syrup and sweetened condensed milk. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arrange quartered banana around ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Barbecue Sauce Categories: sauces/dips, cajun Yield: 2 servings 6 c onions, chopped 1/2 c honey 2 tb garlic, chopped 4 tb lemon juice 2 c sweet pepper, chopped 2 tb salt 1 c parsley, dried 6 tb lea & perrins 2 c dry white wine 1 ts mint, dried 6 tb vinegar 2 tb liquid smoke 4 c ketchup 1 tb louisiana hot sauce 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Barbecue Sauce Au Justin Categories: sauces/dips, cajun Yield: 1 servings 2 c onion, chopped 1/2 c wine vinegar 1/2 c bell pepper, chopped 4 ts salt 1/2 c olive oil 1/4 c louisiana hot sauce 2 tb garlic, chopped 1 1/2 c dry red wine 2 c ketchup 1/2 ts celery seed 2 tb parsley, dried 1 c steak sauce 2 tb lemon juice 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Barbecued Beef Roll Categories: ground beef Yield: 6 servings 1 ea full cut round steak * 3/4 c catsup 1/3 c chil sauce 1/4 c brown sugar 1/4 c wine vinegar 2 tb steak sauce 1/2 ts cumin 1/2 ts chili powder 1 ts meat tenderizer 1/2 ts salt 1/2 ts pepper 3/4 c shredded cheddar cheese 1/4 c whole kernal corn 1/4 c chopped green pepper 1/4 c chopped pitted ripe olives 1/2 c unbleached all-purpose flour 3 tb cooking oil 1/4 c water 1/4 c shredded cheddar cheese 2 tb sliced pitted ripe olives 3 ea tomato roses 1 green pepper slices * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Barbecued Garlic Categories: appetizers, garlic Yield: 8 servings 8 ea heads garlic 4 tb butter 1 springs of fresh rosemary * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Barbecued Pork Chops Categories: cajun, pork/ham Yield: 8 servings 1/2 c water 1/4 c vinegar 2 tb dry mustard 3 tb brown sugar 4 tb chili sauce 8 ea pork chops 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Barbecued Ribs Categories: cajun, pork/ham Yield: 4 servings 4 lb pork ribs, cut in pieces 1 ea lemon 1 ea large onion 1 c catsup 1/3 c worcestershire sauce 1 ts chili powder 1 ts salt 2 dashes tabasco sauce 2 c water 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Barbeque Sauce 2 Categories: sauces/dips, ground beef, cajun, pork/ham Yield: 5 servings --------------------------------SEASONING MIX------------------------------- 1 1/2 ts black pepper 1 ts salt 1 ts onion powder 1 ts garlic powder 1/2 ts white pepper 1/2 ts ground cayenne pepper ------------------------------MAIN INGREDIENTS------------------------------ 1/2 lb bacon, minced 1 1/2 c chopped onions 2 c pork, beef or chicken stock 1 1/2 c bottled chili sauce 1 c honey 3/4 c dry roasted pecans, chopped 5 tb orange juice (1/2 orange) 1 rind & pulp from 1/2 orange 2 tb lemon juice (1/4 lemon) 1 rind & pulp from 1/4 lemon 2 tb minced garlic 1 ts tabasco sauce 4 tb unsalted butter 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Basmati Chaaval Categories: ethnic Yield: 6 servings 2 c basmati rice 3/4 ts salt 1 tb unsalted butter 2 2/3 c water Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Batter Dipped Tofu Categories: sauces/dips, vegetables Yield: 5 servings 1/2 lb firm tofu 1/2 c unbleached flour 2 tb toasted wheat germ 1/2 ts thyme 1/4 ts dill weed 1/4 ts garlic powder 1/4 ts paprika 1/4 ts black pepper 1 egg 1 tb milk 3 dr hot pepper sauce 2 tb safflower oil --------------------------------GINGER SAUCE-------------------------------- 6 tb rice vinegar 6 tb sugar 3/4 c plus 1 t water 2 tb soy sauce 1 ts cornstarch 1 tb finely minced gingerroot 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bauernfruhstuck (Farmers Breakfast) Categories: german, breakfast Yield: 4 servings 4 ea potatoes; medium 4 ea bacon; strips, cubed 3 ea eggs; large 3 tb milk 1/2 ts salt 1 c ham; cooked, small cubes 2 ea tomatoes; medium, peeled 1 tb chives; chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bayerische Erdbeercreme (Strawberry Barvarian) Categories: desserts, german Yield: 6 servings 1 qt strawberries; fresh 3/4 c sugar 1 tb gelatin; unflavored,(1 env.) 1/2 c ; water, cold 2 ts lemon juice 1 c cream; heavy, whipped Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bayerische Vanillecreme (Bavarian Vanilla Cream) Categories: desserts, german Yield: 6 servings 2 pk gelatin; unflavored 1/2 c ; water, cold 9 tb sugar 1 tb cornstarch 2 ea eggs; large, beaten 1 1/2 c milk; scalded 1 c ice cream; vanilla 1 ts vanilla 1 c cream; heavy, whipped Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bayerischer Mit Spargel (Barvarian Veal With Asparagus) Categories: vegetables, ground beef, german, veal Yield: 6 servings 2 lb veal; cubed 2 tb vegetable oil 1 ea onion; large, chopped 1 c carrots; chopped 1 tb parsley; chopped 1/4 c lemon juice; fresh 2 c beef broth 3 tb unbleached flour 1/2 ts salt 1 pepper; fresh ground,to -taste 20 oz frozen asparagus; * or 2 lb asparagus; fresh ** * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bayerischer Wurstsalat (Barvarian Sausage Salad) Categories: meats, salads, vegetables, sausages, german Yield: 4 servings 1/2 lb knockwurst; cooked / cooled 2 ea pickles; small 1 ea onion; medium 3 tb vinegar 1 tb mustard; prepared * 2 tb vegetable oil 1/2 ts salt 1/4 ts pepper 1/4 ts paprika 1/4 ts sugar 1 tb capers 1 tb parsley; chopped * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad) Categories: salads, vegetables, german Yield: 4 servings 4 c potatoes; * 2 c chicken broth; ** 1/2 ts salt 1/4 c vegetable oil 1/3 c onion; chopped 1/2 ts sugar 2 tb lemon juice 1 pepper; as desired * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bbq Crab Sandwich Categories: fish Yield: 4 servings 1 c crab 1/2 c tomato sauce 1/4 c green stuffed olives; sliced 8 oz cheddar; md, in small cubes 8 ea english muffins 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beef Baked In A Barrel Categories: fruits, ground beef Yield: 6 servings 2 lb ground beef chuck 2 ea large pineapples 2 ea med onions, chopped 3 ea cloves garlic, minced 2 tb cooking fat or oil 1 ts salt 1 ts ground ginger 1/2 ts seasoned salt 1/4 ts freshly ground pepper 1/2 c coffee brandy 1 c diced fresh pineapple 1 c canned mandarine orange segs 1/4 c madarine liqueur 18 ea fresh mushrooms 3 tb butter 18 ea strips of pimiento 3 c cooked rice 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beef Burgundy Stew Categories: soups, ground beef Yield: 1 servings 1 ea slice bacon 2 ts unbleached flour 1/4 ts instant beef bouillon 1/8 ts dried basil, crushed 1/4 lb stew meat 1/2-inch cubes 3 3/4 oz canned tomatoes, cut up 2 tb dry red wine 1/4 c frozen pearl onions 4 ea small whole fresh mushrooms In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till 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 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. Sprinkle crumbled bacon atop and serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beef Pita, Greek Style Categories: ground beef, greek Yield: 12 servings 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 ts salt 1/2 ts chil powder 1/2 ts cumin powder 1/4 ts cinnamon 8 oz (1 cn) tomato sauce 1/3 c burgundy or rose wine 1 ea large egg 8 oz (1 pk) cream cheese,softened 1 c creamed cottage cheese 1/2 c crumbled feta cheese 1/2 c unsalted butter, melted * 8 oz (1/2 pk) phyllo leaves ** 1/4 c dry bread crumbs ----------------------------------GARNISHES--------------------------------- 1 parlsey sprigs 12 ea cherry tomatoes 1 fresh fruit kabobs (opt.) * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beef Shreds With Green Pepper Categories: vegetables, ground beef Yield: 4 servings 1 lb flank steak 2 ea medium bell peppers 1 ea clove garlic 4 tb peanut oil 1/4 ts salt ------------------------------------SAUCE----------------------------------- 1/4 c stock 1 ts thin soy sauce 1 ts chili paste with soybean 1 ts sherry wine 1 1/2 ts thin cornstarch paste; * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beef With Caper Sauce Categories: sauces/dips, ground beef Yield: 12 servings 4 lb beef eye of round roast 1/2 c cooking oil 1/2 c tomato paste 1/4 c imported soy sauce 1/4 c red wine vinegar 2 tb crushed rosemary 2 ts salt 1 pepper to taste ----------------------------------GARNISHES--------------------------------- 1 caper sauce 1 paprika 1 tomato roses 1 green onions 1 parsley 1 rye bread 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beef With Hot Sauce Categories: sauces/dips, ground beef Yield: 8 servings 3 lb beef chuck roast 1/2 c chopped onion 1/2 c chopped celery 1/2 c chopped green pepper 1 water 1 1/2 c catsup 3 tb hot taco sauce 2 tb brown sugar 2 tb vinegar 2 ea cloves garlic, minced 1 ea bay leaf 1 ts salt 1 ts dry mustard 1 ts chili powder 8 ea hamburger buns 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beer Biscuits Categories: breads Yield: 4 servings 2 c unbleached flour 3 ts baking powder 1 ts salt 1/4 c shortening 3/4 c beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beer Bread Categories: breads Yield: 8 servings 3 c flour 3 3/4 ts baking powder 2 1/4 ts salt 1 tb honey 12 oz beer Grease 9x5x3" loaf pan. Mix flour, salt, baking power; combine with 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 cooling rack. Cool completely before slicing. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beer Marinade For Beef Categories: sauces/dips, ground beef, cajun, marinade Yield: 8 servings 2 cn beer (12 oz or 10 oz cans) 2 ts salt 1/2 c olive oil 1 ts ground cayenne pepper 1 tb wine vinegar 1 tb prepared horseradish 1 ts onion powder 2 tb lemon juice 1 ts garlic powder Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Berghoff Ragout (Ragout A La Berghof) Categories: ground beef, german Yield: 8 servings 3/4 c butter 3 1/2 lb round steak; bonless * 1 c onion; chopped 1 1/2 c green bell pepper; chopped 1 lb mushrooms; sliced 1/2 c unbleached flour 2 c beef broth; canned/homemade 1 c white wine; dry 1 ts salt 1 ts worcestershire sauce 1 tabasco sauce; to taste * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Black Forest Cheesecake Delight Categories: cakes Yield: 10 servings 1 c chocolate wafer crumbs 3 tb margarine, melted 16 oz cream cheese softened 2/3 c sugar 2 ea large eggs 6 oz semi-sweet chocolate chips * 1/4 ts almond extract 21 oz cherry pie filling (1 cn) 1 frozen whipped toppingthawed * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Black Russian Categories: beverages Yield: 1 servings 1 1/2 oz vodka 3/4 oz coffee flavored brandy Pour over ice cubes in old-fashioned cocktail glass. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Blackened (Cajun) Arctic Char Categories: fish, cajun Yield: 4 servings 1 ea arctic char - 1 kg(4.5 lbs) 6 tb butter 2 ea lemons, cut into wedges 1 tb cajun spice (recipe follows) 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Blackened Redfish Categories: fish, cajun Yield: 6 servings 6 ea 8-10oz redfish fillets 3/4 lb unsalted butter, melted --------------------------------SEASONING MIX------------------------------- 1 tb sweet paprika 2 1/2 ts salt 1 ts onion powder 1 ts garlic powder 1 ts ground cayenne pepper 3/4 ts ground white pepper 3/4 ts ground black pepper 1/2 ts dried thyme leaves 1/2 ts dried oregano leaves 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Blitzkuchen Mit Apfeln (Apple Cake) Categories: cakes, fruits, german Yield: 6 servings 6 ea apples; medium, tart 2 ea lemons; medium, juiced 3 tb sugar 3 tb butter 3/4 c sugar 2 ea egg yolks; large, divided * 1/2 ea lemon; juiced and peel -grated 1 ts baking powder 1 1/2 c flour; unbleached 3/4 c milk 1 tb rum 2 ea egg whites; large 1 tb butter; to grease cake pan 1 ts vegetable oil 3 tb confectioners' sugar * Do not put the egg yolks together as they will be used individually. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bloody Mary Categories: beverages Yield: 1 servings 1 1/2 oz vodka 3 oz tomato juice 1 ea lemon; juiced 1/2 ts worcestershire sauce 3 ea drops tabasco sauce 1 pepper; to taste 1 salt; to taste Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Blueberry Buttermilk Muffins Categories: cakes, muffins Yield: 24 servings 2 1/2 c flour 1 1/2 ts baking powder 1/2 ts soda 3/4 c sugar 1/4 ts salt 2 eggs, beaten 1 c buttermilk 4 oz butter 1 1/2 c blueberries Sift dry ingredients together in a large bowl. In another bgowl, whish eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake til golden brown. Bake at 400 F for 20 -30 minutes. Makes 24 muffins. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bogracs Gulyas (Kettle Goulash) Categories: soups, ground beef, hungarian Yield: 6 servings 4 tb bacon fat 5 ea lg onions; coarsly chopped 2 ea lg green peppers; chopped 3 ea garlic clove; minced 1 1/2 tb hungarian paprika 3 lb stewing beef; in 1 cubes 1 pepper; to taste 1 salt; to taste 6 oz tomato paste 1 sour cream; at room temp. 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Boiled Crabs Categories: fish, cajun Yield: 4 servings 2 ea lemons, quartered 8 ea new red potatoes 4 ea small ears fresh corn 4 ea small yellow onions 1 c salt 1/2 c ground red pepper 1/2 c ground white pepper 1/2 c ground black pepper 12 ea live blue crabs 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Boiled Crawfish -- Justin Wilson Categories: fish, cajun, sausages Yield: 10 servings 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 garlic 24 ea small potatoes 1 smoked sausage 1 corn 50 lb live crawfish 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Boston Brown Bread Categories: breads Yield: 10 servings 1/2 c rye meal or plain flour 1/2 c corn meal 1/2 c coarse whole wheat flour 1 ts baking soda 1/2 ts salt 3/8 c molasses 1 c sour milk 1/2 c seedless raisins Mix dry ingredients and stir in molasses and sour milk. (To make sour milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and place rings of waxed paper in bottoms. Divide batter evenly between the two cans, and cover with aluminum foil. Place in covered kettle of boiling water, bring water half way up sides of cans, and boil for two hours. When ready to serve, unmold by running knife around inside of can and shaking out onto plate. Cut thinly and serve with Boston Baked Beans. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bran Date Bread Categories: breads Yield: 12 servings 1 1/4 c unbleached flour, sifted 1 1/2 ts baking powder 1 ts salt 1/2 c active sourdough starter 3/4 c buttermilk or sour milk 1 c finely chopped pitted dates 1 c all bran 1 ts grated lemon peel (zestonly) 2 ea large eggs, beaten 1/4 c vegetable oil 3/4 c firmly packed. brown sugar Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Braune Zucker Platzchen (Brown Sugar Cookies) Categories: cookies, german Yield: 6 servings 1 1/2 c brown sugar; frimly packed 2/3 c shortening 2 ea eggs; large 2 tb milk 1 tb orange rind; grated 2 ts baking powder 1 ts cinnamon 1/2 ts cloves 1/4 ts salt 2 c unbleached flour 1 c raisins 1/2 c nuts; chopped, if desired 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bread Pudding With Whiskey Sauce Categories: desserts, sauces/dips, cajun Yield: 8 servings --------------------------------BREAD PUDDING------------------------------- 4 ea slices stale bread 4 tb sugar 3 1/2 c milk 4 ea eggs, separatged 1 tb vanilla 1 salt, pinch 1/2 ea block butter 1 raisins (optional) --------------------------------WHISKEY SAUCE------------------------------- 1/2 c sugar 1/4 c water 1/4 ea block butter 1 whiskey, to taste 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Broiled Cheddar And Egg Salad Buns Categories: cheese/eggs, vegetables Yield: 8 servings 8 ea eggs; lg,hardcooked, chopped 2 c cheddar; sharp, shredded 1 c green bell pepper; chopped 3 tb onion; grated 2/3 c milk; evaporated 3 tb mustard; prepared 1 1/2 ts salt 1/4 ts pepper 3 ea sandwich buns or rolls; * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Broiled Cheddar-Olive Categories: cheese/eggs, vegetables Yield: 8 servings 2 ea eggs; lg 8 oz cheddar; sharp, grated 1 1/4 c olives; ripe,chopped, pitted 1/2 c green bell pepper; chopped 1/4 c onion; chopped 1/3 c catsup 2 tb mayonnaise 2 ts mustard; prepared 1/4 ts marjoram 1/8 ts oregano 1/8 ts salt 1 pn pepper; to taste 4 ea sandwich buns 1 butter 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Brownie Swirl Cheesecake Categories: cakes Yield: 10 servings 8 oz (1 pk) brownie mix 16 oz cream cheese, softened 1/2 c sugar 1 ts vanilla 2 ea large eggs 1 c milk chocolate chips, melted 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cabbage Casserole Categories: vegetables, ground beef, casseroles Yield: 6 servings 1 med onion, chopped 1 stalk celery, chopped 3 tb margarine 3/4 lb lean ground beef 1/2 ts salt 1 med cabbage, shredded 2 apples, sliced thin Preheat oven to 350 deg F. In skillet, saute onion and celery in margarine 2 minutes. Add beef and salt and stir another 2 minutes. Spread half the cabbage in 2 qt baking dish and cover with half the apples and all the meat mixture. Add remaining cabbage and apple slices. Cover and bake 1 hour. Nice with mashed potatoes or noodles. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cajun Meat Loaf Categories: ground beef, cajun, pork/ham, meatloaf Yield: 6 servings --------------------------------SEASONING MIX------------------------------- 2 ea whole bay leaves 1 ts salt 1 ts ground cayenne pepper 1 ts black pepper 1/2 ts white pepper 1/2 ts ground cumin 1/2 ts ground nutmeg ------------------------------MAIN INGREDIENTS------------------------------ 4 tb unsalted butter 3/4 c finely chopped onions 1/2 c green bell peppers, chopped 1/4 c green onions, finely chopped 2 ts minced garlic 1 tb tabasco sauce 1 tb worcestershire sauce 1/2 c evaporated milk 1/2 c catsup 1 1/2 lb ground beef 1/2 lb ground pork 2 ea eggs, lightly beaten 1 c very fine bread crumbs 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cajun Prime Rib Categories: meats, cajun Yield: 6 servings 4 lb prime rib roast (10-1/2 lbs) 1/4 c black pepper 1/4 c garlic powder 1/4 c salt 2 ea onions, thinly sliced --------------------------SEASONING MIX (OPTIONAL--------------------------- 1 tb plus 1 tsp, salt 1 tb plus 2 tsp, white pepper 1 tb plus 2 tsp, fennel seeds 1 tb plus 3/4 tsp, black pepper 2 1/2 ts dry mustard 2 1/2 ts ground cayenne pepper 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cajunized Oriental Pork Chops Categories: cajun, pork/ham, oriental Yield: 6 servings 6 ea thick pork chops 1 salt & red cayenne pepper 1 1/2 c dry white wine 1 c bell pepper, chopped 1 c onions, chopped 1 ea clove garlic, chopped 3 tb soy sauce 1 cn pinapple chunks (15 oz.) 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: California Rarebit Categories: cheese/eggs Yield: 4 servings 3 tb butter 1/2 c white wine; dry 2 1/2 c monterey jack cheese; cubed 1 ea egg; lg, lightly beaten 1 ts worcestershire sauce 1/2 ts basil; crushed 2 c mushrooms; fresh, sliced 1/2 ts garlic powder 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Caper Sauce Categories: meats, sauces/dips, vegetables Yield: 12 servings 1 c mayonnaise 1/4 c capers * 1/4 c dairy sour cream 1 tb dijon-style mustard 1 tb horseradish 1 tb white vinegar 1/2 ts sugar * Chopped Dill Pickle can be substituted for Capers. ~------------------------------------------------------------------------- Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef With Caper Sauce or with any roast beef. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cappuccino Cheesecake Categories: cakes Yield: 10 servings 1 1/2 c finely chopped nuts 2 tb sugar 3 tb margarine, melted 32 oz cream cheese, softened 1 c sugar 3 tb unbleached all-purpose flour 4 ea large eggs 1 c sour cream 1 tb instant coffee granules 1/4 ts cinnamon 1/4 c boiling water 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Caraway Pork Chops Categories: fruits, pork/ham Yield: 6 servings 2 med onions, thinly sliced 3 apples, peeled & thin sliced 2 tb honey 2 ts caraway seeds 6 ea pork chops, (1/2) Garlic salt and pepper Dijon Mustard Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. Cover and bake 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Carrot 'n' Raisin Cheescake Categories: cakes Yield: 10 servings 1 c graham cracker crumbs 3 tb granulated sugar 3 tb margarine, melted 24 oz cream cheese, softened 1/2 c granulated sugar 1/2 c unbleached all-purpose flour 4 ea large eggs 1/4 c unsweetened orange juice 1 c finely shredded carrot 1/4 c raisins 1/2 ts ground nutmeg 1/4 ts ground ginger 1 tb unsweetened orane juice 1 c sifted powdered sugar 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Carrot Cake Categories: cakes, muffins Yield: 12 servings 1 c oil 1 c sugar 1 c brown sugar 1 ts vanilla 4 eggs 2 c flour, whole wheat 1/3 c dry milk 1 ts baking soda 1 ts salt 1 ts baking powder 2 ts cinnamon 3 c carrots; shredded 1 c walnuts; chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Carrots In Orange-Basil Butter Categories: vegetables Yield: 1 servings 1 ea med. carrot * 1 tb water 1 ts butter or margarine 1 pinch orange peel ** 1 pinch dried basil, crushed 1 snipped parsley (opt.) * Carrot should be cut into Juilenne strips. ** Orange peel should be finely shredded. ~------------------------------------------------------------------------- Place the carrot strips in a 10-ounce casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the 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 for 15 to 30 seconds or till the butter or margarine is melted. Drain carrot strips. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Catfish And Crawfish Mold Categories: fish, salads, cajun Yield: 8 servings 1 c chopped parsley 1 c cream cheese 1/2 c dry white wine 1 salt, to taste 1 tb lemon juice 1 lb catfish meat, cooked 1 ts louisiana hot sauce 1 lb crawfish meat, cooked 1 tb lea & perrins 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Apple Cobbler Categories: cheese/eggs, desserts, fruits Yield: 6 servings 1 c sugar 1/4 c unbleached flour 1/4 ts cinnamon; ground 6 c apple slices; * ----------------------------------TOPPING----------------------------------- 1 c unbleached flour 1/4 c sugar 1 1/2 ts baking powder 1/2 ts salt 6 oz cheddar; md, shredded,1 1/2 -c 1/3 c butter; melted 1/4 c milk * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Apple Dandy Categories: cheese/eggs, desserts, fruits Yield: 6 servings 6 c apples; * 1/4 c sugar 2 tb unbleached flour 1 1/2 c cheddar; sharp, shredded 3/4 c unbleached flour 1/4 c sugar 1/2 ts cinnamon; ground 1/4 ts salt 1/2 c butter * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Bacon Treat Categories: cheese/eggs, meats, vegetables Yield: 2 servings 4 oz cheddar; sharp, shredded, 1c 1/2 ts lemon juice; fresh 1/2 ts worcestershire sauce 1/8 ts paprika 1/8 ts garlic powder 1 ds pepper 2 tb dairy sour cream 3 ea bacon; slices, * 4 ea bread; slices, buttered 1 lettuce 1 tomato slices * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Biscuits Categories: breads, cheese/eggs Yield: 8 servings 2 c unbleached flour; sifted 4 ts baking powder 1/2 ts salt 1 c cheddar; sharp, grated 1/4 c butter 2/3 c milk 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Braids Categories: breads, cheese/eggs Yield: 8 servings 1 c water; warm, 110-115 deg. f. 1 pk active dry yeast; or 1 tb active dry yeast; bulk 3 1/2 c unbleached flour; * 1 ts sugar 1 1/2 ts salt 3/4 c butter; room temperature 4 ea eggs; lg, room temperature 6 oz cheddar; extra sharp, diced 1 ea egg; lg 1 tb milk 2 tb celery seeds * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Bread Ring Categories: breads, cheese/eggs Yield: 4 servings 2 3/4 c bread flour 2 tb sugar; granulated 1 pk active dry yeast; or 1 tb active dry yeast; bulk 3/4 ts salt 1 c milk 2 tb butter 1 1/2 c cheddar; sharp, shredded 1 butter 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Crackers Categories: appetizers, breads, cheese/eggs Yield: 6 servings 1/2 c butter or margarine 1 1/2 c unbleached flour; sifted 1/2 ts salt 1 ts baking powder 1 ds cayenne pepper 2 c cheddar; extra sharp, * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Crumble Apple Pie Categories: desserts, fruits, pies Yield: 8 servings 1 ea 9 unbaked pie shell ----------------------------------TOPPING----------------------------------- 1/2 c unbleached flour 1/3 c sugar 1/3 c brown sugar; firmly packed 1/2 ts cinnamon; ground 5 tb butter ----------------------------------FILLING----------------------------------- 1 1/2 lb cooking apples; * 1 tb lemon juice; fresh 6 oz cheddar; md, shredded,1 1/2 -c 4 ts unbleached flour 1/4 ts nutmeg; ground * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Date Nut Loaf Categories: breads, cheese/eggs, fruits Yield: 4 servings 8 oz dates; finely chopped 2 tb butter 3/4 c water; boiling 1 3/4 c unbleached flour; sifted 1/4 ts salt 1 ts baking soda 1/2 c sugar; granulated 1 ea egg; lg, well beaten 4 oz cheddar md, shredded 1 c walnuts; chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Dumplings Categories: breads, cheese/eggs Yield: 4 servings 16 oz cheddar; md, shredded 2 ea eggs; lg 1 c unbleached flour 1 ts salt 3 qt boiling water 1/2 c butter 1/2 pt sour cream ----------------------------------GARNISHES--------------------------------- 1 paprika 1 parsley 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Fans Categories: breads, cheese/eggs Yield: 4 servings 5 oz cheddar; sharp, grated 2 c unbleached flour; sifted 1 tb baking powder 1 ts salt 1/2 c butter or shortening 1/2 c milk 1 butter; softened 1 butter; melted 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Fruit Drops Categories: cheese/eggs, cookies Yield: 10 servings 1/2 c butter 1/4 c sugar; granulated 1/4 c brown sugar; firmly packed 1 ea egg; lg 1 ts vanilla 1 1/2 c unbleached flour 1/2 ts baking soda 1/2 ts salt 1 1/2 c cheddar; sharp, shredded 8 1/4 oz pineapple, crushed, drained 1/4 c maraschino cherries; chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Mushroom Open-Face Sandwich Categories: cheese/eggs, vegetables Yield: 6 servings 1 1/2 c mushrooms; fresh, chopped 2 tb butter; melted 1 ea egg; lg, beaten 1 ts oregano 1 c cheddar; md sharp, shredded 6 ea dk. rye bread slices; -toasted 12 ea tomato; slices, thin 1 celery salt 1 parsley 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Pancakes Categories: breads, cakes, cheese/eggs, breakfast Yield: 6 servings 8 oz cheddar; md, grated 3/4 c dairy sour cream 3 ea egg yolks, lg, beaten 2 tb unbleached flour; plus 1 ts unbleached flour 3/4 ts salt 1 1/2 ts thyme 1/2 ts mustard; dry 2 tb butter 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Pear Cobbler Categories: cheese/eggs, desserts, fruits Yield: 8 servings 2 lb pear halves; 2 cns 1 tb sugar 2 tb cornstarch 1 tb lemon juice 1/4 ts cinnamon; ground ----------------------------------TOPPING----------------------------------- 1 c unbleached flour 1/3 c sugar 1 1/2 ts baking powder 1/2 ts salt 6 oz cheddar; sharp shredded 1/3 c butter; melted 1/4 c milk 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Pinwheels Categories: breads, cheese/eggs Yield: 6 servings 2 c unbleached flour; sifted 1/2 ts salt 1 tb baking powder 1/4 c butter 2/3 c milk 1 c cheddar; extra sharp, grated 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Spread Categories: appetizers, cheese/eggs, spreads Yield: 4 servings 1 lb butter 8 oz cheddar; sharp, grated 4 oz romano cheese; grated 1 ts worcestershire sauce 1/4 ts garlic powder 1/2 ts paprika; sweet or hot 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Squares Categories: breads, cheese/eggs Yield: 6 servings 2 c unbleached flour 1 tb baking powder 1 ts salt 1/3 c butter 1 c cheddar; sharp, shredded 1/2 c onion; chopped 2 tb pimento; chopped 2/3 c milk 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar Stuffed Franks In Buns Categories: cheese/eggs, meats Yield: 6 servings 12 ea frankfurters; deli style 1/2 c sweet pickle relish 1 tb mustard; prepared 3/4 lb cheddar; medium sharp 12 ea bacon; slices 12 ea buns; buttered & toasted 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheddar-Olive Bread Categories: breads, cheese/eggs Yield: 6 servings 3 c cheddar; sharp, grated 3 oz pimento-stuffedolives; -sliced 1 c mayonnaise 1 ea french bread; loaf, unsliced 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheesy Corn Bread Categories: breads, cheese/eggs Yield: 6 servings 1 c unbleached flour 1 c corn meal; white or yellow 2 tb sugar 1 tb baking powder 1 ts salt 1/4 ts mustard; dry 2 c cheddar; sharp, shredded 1 ea egg; lg, slightly beaten 1 c milk 1/4 c vegetable oil 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheesy Muffin Melt Categories: cheese/eggs, vegetables, muffins Yield: 4 servings 1 1/2 c cottage cheese; creamed 1/2 c wheat germ; regular 2 tb green chiles; chopped 1/4 ts oregano leaves; crushed 1/4 ts basil leaves; crushed 1/4 ts salt 3 ea wholewheat english muffins; -* 6 ea tomato; slices 1 cheddar; sharp, slices * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheesy Vegetable Spread Categories: appetizers, cheese/eggs, spreads Yield: 6 servings 1 c shredded farmer cheese(4 oz) 3 tb plain yogurt 1 ts lemon juice 1 ts soy sauce 1/4 c chopped apple 1/4 c chopped carrot 2 tb finely chopped celery 2 tb chopped pecans 2 tb currants 1 tb toasted wheat germ 1/2 ts curry powder 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cherry Cheese Pie Categories: cheese/eggs, desserts, fruits, pies Yield: 6 servings --------------------------BROWN SUGAR GRAHAM CRUST-------------------------- 1 1/2 c graham cracker crumbs; * 1/4 c brown sugar; firmly packed 1/3 c butter or margarine; melted ----------------------------------FILLING----------------------------------- 8 oz cream cheese; softened, plus 3 oz cream cheese; softened 1/2 c sugar 1/2 ts vanilla 2 ea egg whites; stiffly beaten 16 oz cherries; pie, in water 1 red food coloring 1/4 c sugar 1 tb cornstarch * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cherry Cheesecake Categories: cakes Yield: 10 servings 1 c graham cracker crumbs 3 tb sugar 3 tb margarine, melted 24 oz cream cheese, softened 3/4 c sugar 3 ea large eggs 1 ts vanilla 21 oz cherry pie filling (1 cn) 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken And Sausage In Tomato Sauce Categories: poultry, sauces/dips, garlic, sausages Yield: 8 servings 1/4 c 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 salt and pepper to taste 1/2 tb dried basil 1/2 c dry red wine 1 chopped fresh parsley 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Big Mamou On Pasta Categories: pasta, poultry, cajun Yield: 6 servings ------------------------------------PASTA----------------------------------- 6 qt hot water 1/4 c vegetable oil 3 tb salt 1 1/2 lb fresh spaghetti (1 lb dry) --------------------------------SEASONING MIX------------------------------- 2 ts dried thyme leaves 1 1/4 ts ground cayenne pepper 1 ts white pepper 3/4 ts black pepper 1/2 ts dried sweet basil leaves ------------------------------------SAUCE----------------------------------- 1 lb unsalted butter plus 4 tb unsalted butter 1 c onions, chopped very fine 4 ea med. garlic cloves, peeled 2 ts minced garlic 3 1/4 c rich chicken stock (see note 2 tb worcestershire sauce 1 tb tabasco sauce + 1 teaspoon 2 cn tomato sauce (16 oz) 2 tb sugar 2 c green onions,chopped vy fine ----------------------------CHICKEN SEASONING MIX--------------------------- 1 1/2 tb salt 1 1/2 ts white pepper 1 1/2 ts garlic powder 1 1/4 ts ground cayenne pepper 1 ts black pepper 1 ts cumin (optional) 1/2 ts dried sweet basil leaves 2 lb boneless chicken (see notes) 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Braised With 40 Cloves Of Garlic Categories: poultry, garlic Yield: 6 servings 40 ea cloves garlic * 6 ea chicken legs/thighs ** 2 ea med onions, coarsely chopped 2 tb olive oil 1 c fresh parsley, chopped 1 ts dried tarragon, crumbled 1/2 ts allspice 1/4 ts cinnamon 1 salt & pepper to taste 1/4 c cognac 1/3 c dry white vermouth * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Chunks With Peanuts In Spicy Sauce Categories: meats, poultry, sauces/dips, chinese Yield: 4 servings 1/2 c peanuts; raw 3 c peanut oil 2 ea whole chicken breasts at roo 1 ea large egg white 1 1/2 tb water chestnut flour ------------------------------------SAUCE----------------------------------- 4 ea green onions 2 ea large cloves garlic 1 tb minced ginger root 1/2 c chicken stock 1/2 tb sesame oil 1/2 tb chinese red vingear 1/2 tb dark soy sauce 1 1/2 ts chili paste with garlic 1 tb dry sherry 1 ea pinch sugar 1 ea cornstarch paste +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Maque Choux Categories: poultry, cajun Yield: 4 servings 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 ts salt 1 ts sugar 1 black pepper 2 tb cooking oil 1 milk, if needed 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Sauce Piquant Categories: poultry, sauces/dips, cajun Yield: 30 servings 2 c bacon drippings (for roux) 6 c plain flour 7 c onion, chopped 1 c bell pepper, chopped 3 c green onions, chopped 1 c celery, chopped 3 c parsley, chopped 1/4 c garlic, chopped 1 bacon drippins/brown chicken 20 lb baking hens, (see directions 1 water 1 lb mushrooms, sliced 16 c tomato sauce 8 c chablis wine 1 1/2 pt stuffed olives 6 tb lea & perrins 8 tb louisiana hot sauce 1 ts dried mint, crushed 6 tb salt 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken With Mushroom Sauce Categories: low-cal, poultry, sauces/dips Yield: 4 servings 1 ea chicken, cut up, skinned 1 cn mushroom soup 1/2 cn milk 1/2 lb mushrooms 1/2 c sherry Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bak at 350F for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chil-Beer Brisket Of Beef Over Wild Rice Amadine Categories: ground beef, rice/grains Yield: 8 servings 2 1/2 lb fresh beef brisket 1/2 c diced onion 1 ts salt 1 ts pepper 1/4 ts garlic powder 1 ea bottle (12 oz) chili sauce 1 ea bottle (12 oz) beer 1 wild rice amadine ----------------------------------GARNISHES--------------------------------- 2 ea med. ripe tomatoes, sliced 1 parsley sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chili-Cheese Bread Categories: breads, mexican, chili Yield: 6 servings 3 c monterey jack cheese; grated 4 oz chiles; chopped, * 1 c mayonnaise 1 ea french bread; loaf, unsliced * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Cherry Cheesecake Categories: cakes, chocolate Yield: 16 servings 8 1/2 oz chocolate wafers, fine crush 1/2 c butter, melted 12 oz semi-sweet chocolate chips 1 1/2 c heavy cream 16 oz cream cheese, softened 1/4 c sugar 4 ea large eggs 3/4 c cherry flavored liqueur 1 ts vanilla extract 1 lb cherry pie filling 1/2 c heavy cream whipped (opt.) 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Chip Cheesecake Supreme Categories: cakes, chocolate Yield: 10 servings 1 c chocolate wafer crumbs 3 tb margarine, melted 24 oz cream cheese, softened 3/4 c sugar 1/4 c unbleached all-purpose flour 3 ea large eggs 1/2 c sour cream 1 ts vanilla 1 c mini semi-sweet chips 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Chip Cookies Categories: cookies, chocolate Yield: 72 servings 3/4 c marg; softened 3/4 c shortening 1 1/2 c brown sugar, lt; packed 3/4 c sugar 3 ea eggs 3 tb corn syrup, lt 3 tb water 3 ts vanilla 3 3/4 c flour; unsifted 1 1/2 ts baking soda 3/4 ts salt 3 c chocolate chips; semi-sweet 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Mint Meringue Cheesecake Categories: cakes, chocolate Yield: 10 servings 1 c chocolate wafer crumbs 3 tb margarine, melted 2 tb sugar 24 oz cream cheese, softened 2/3 c sugar 3 ea large eggs 1 c mint chocolate chips, melted 1 ts vanilla 3 ea large egg whites 7 oz marshmallow creme (1 jr) 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Orange Supreme Cheesecake Categories: cakes, chocolate Yield: 10 servings 1 c chocolate wafer crumbs 1/4 ts cinnamon 3 tb margarine, melted 32 oz cream cheese, softened 3/4 c sugar 4 ea large eggs 1/2 c sour cream 1 ts vanilla 1/2 c semi-sweet choc. chipsmelted 2 tb orange flavord liqueur 1/2 ts grated orange peel 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Pots De Creme Categories: desserts, chocolate Yield: 1 servings 1/4 c light cream 1 oz german cooking chocolate * 3/4 ts sugar 1 dash salt 1 ea beaten egg yolk 1/8 ts vanilla 1 whipped cream (opt.) * German Chocolate should be corasely chopped. ~------------------------------------------------------------------------- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 minute or till chocolate is melted, stirring after 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolk. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 1 to 2 minutes or till thickened, stirring every 15 seconds. Stir in vanilla. Pour into pot de creme cup or 6 ounce custard cup. 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 slight 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Raspberry Cheesecake Categories: cakes, chocolate Yield: 10 servings 1 1/2 c creme-filled cookie crumbs * 2 tb margarine, melted 32 oz cream cheese, softened 1 1/4 c sugar 3 ea large eggs 1 c sour cream 1 ts vanilla 6 oz semi-sweet chocolate chips** 1/3 c strained raspberry preserves 6 oz semi-sweet chocolate chips 1/4 c whipping cream * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Turtle Cheesecake Categories: cakes, chocolate Yield: 10 servings 2 c vanilla wafer crumbs 6 tb margarine, melted 14 oz carmels ( 1 bag) 5 oz (1 cn) evaporated milk 1 c chopped pecans, toasted 16 oz cream cheese, softened 1/2 c sugar 1 ts vanilla 2 ea large eggs 1/2 c semi-sweet chocolate chips * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Velvet Cheesecake Categories: cakes, chocolate Yield: 10 servings 1 c vanilla wafer crumbs 1/2 c chopped pecans 3 tb granulated sugar 1/4 c margarine, melted 16 oz cream cheese, softened 1/2 c brown sugar, packed 2 ea large eggs 6 oz semi-sweet chips, melted 3 tb almond flavored liqueur 2 c sour cream 2 tb granulated sugar 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chow Mein Casserole Categories: ground beef, casseroles, chinese Yield: 4 servings 1 lb hamburger 3/4 c celery; chopped 3/4 c onion; chopped 1 1/4 c boiling water 1/2 c uncooked rice 1/2 ts salt 1 ea can chicken and rice soup 4 oz mushrooms 1 tb brown sugar 2 ts soy sauce 1 ts butter or margarine 1 1/2 c chow mein noodles 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chunky Beef Fritters Categories: ground beef Yield: 5 servings 2 lb cooked unseasoned roastbeef* 6 tb milk 1 tb unbleached all-purpose flour 3 ea large eggs, beaten 1 1/2 c self-rising flour 4 ts salt 1/4 ts pepper * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. ~------------------------------------------------------------------------- Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chunky Garden Gazpacho Categories: soups, vegetables Yield: 5 servings 15 oz can tomato sauce (1 1/2 cup) 2 tb olive oil 2 tb red wine vinegar 1 tb honey 1 med tomato,cut in 1/2 cubes 1 med green pepper, chopped 1 sm sweet red pepper, chopped 1 stalk celery, chopped 1 clove garlic, finely minced 1/2 cucumber, seeded & chopped 1 scallion, chopped 1/2 ts hot pepper sauce 1/2 ts black pepper 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chutney Chicken Categories: poultry Yield: 1 servings 1/4 c water 2 tb dried apple 7 oz (2 ea) chicken drumsticks 2 tb water 4 oz tomato sauce/chopped onion 2 tb raisins 1/4 ts cornstarch 1/4 ts finely shredded orange peel 1 dash ground cloves 1 dash bottled hotpepper sauce 1 hot cooked rice (opt.) In a 1-cup measure, micro-cook the 1/4 cup water, uncovered, on 100% power for 45 seconds 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 2 T water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 3 to 4 minutes or till chicken is tender, rotating the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a plate. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 2-cup measure combine tomato sauce with chopped onion, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce and drained apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly. stirring every 30 seconds. Spoon over chicken drumsticks. If desired, serve with hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cider Snap Categories: beverages, fruits Yield: 2 servings 2 c apple cider or juice 4 ts red cinnamon candies 4 ea thin apple slices (opt.) In a 4-cup measure combine apple cider and cinnamon 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cocoa-Nut Meringue Cheesecake Categories: cakes Yield: 10 servings 7 oz (1 pk) flaked coconut * 1/4 c chopped pecans 3 tb margarine, melted 16 oz cream cheese, softened 1/3 c sugar 3 tb cocoa 2 tb water 1 ts vanilla 3 ea large eggs, separated 1 dash salt 7 oz (1 jr) marshmallow creme 1/2 c chopped pecans * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Coconut Choco Cheesecake Categories: cakes Yield: 10 servings 1 c grham cracker crumbs 3 tb sugar 3 tb margarine, melted 2 oz unsweetened baking chocolate 2 tb margarine 16 oz cream cheese, softened 1 1/4 c sugar 1/4 ts salt 5 ea large eggs 1 1/3 c flaked coconut (3.5 oz can) 1 c sour cream 2 tb sugar 2 tb brandy 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cole Slaw Categories: salads, cajun Yield: 10 servings 5 tb mayonnaise, (heaping) 1 ts louisiana hot sauce 2 tb yellow mustard (heaping) 2 tb ketchup 2 tb olive oil 1 tb wine vinegar 1 ts garlic salt 1 tb lea & perrins 1 ea juice of mediums size lemon 3 ts salt (to taste) 4 ea bell peppers, sliced 2 ea onions, medium, shredded 1 ea large cabbage, shredded 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Comforting Barbecue Sauce Categories: sauces/dips, cajun Yield: 25 servings 4 c onions, chopped 1 c celery, chopped 1 c bell pepper, chopped 1 c fresh parsley, chopped 1 c peanut cooking oil 2 tb garlic, chopped 3 c steak sauce 1/2 c louisiana hot sauce 3 c ketchup 3 ts salt 1 c southern comfort liquor 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cookies And Cream Cheesecake Categories: cakes, cookies Yield: 8 servings 2 c cream-filled cookies * 6 tb margarine, softened 1 ea env. unflavored gelatin 1/4 c cold water 8 oz cream cheese softened 1/2 c sugar 3/4 c milk 1 c whipping cream, whipped 1 1/4 c creme-filled cookies ** * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Corn Muffins Categories: muffins Yield: 1 servings 3 tb unbleached flour 3 tb yellow cornmeal 1 tb sugar 3/4 ts baking powder 1/8 ts salt 1 ea large beaten egg yolk 2 tb milk 2 ts cooking oil 1 yellow corn meal In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients. Stir together beaten egg yolk, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line two 6-ounce custard cups with paper baking cups. Fill cups 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.) ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cowboy's Brisket Categories: ground beef, garlic Yield: 4 servings 4 lb first cut brisket of beef 3 ea cloves garlic, slivered 3 ea cloves gralic, crushed 4 ea large onions, thinly sliced 1 c apple cider vinegar 1 1/2 tb bacon fat 1 c strong black coffee 1 salt & pepper, to taste 1/2 c water 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crab Burgers Categories: cheese/eggs, fish Yield: 4 servings 2 ea eggs; lg, hard cooked 1 c crab meat 1 c cheddar; md, grated 1 ea green onion; md, diced 1/2 c mayonnaise 1 catsup or bbq sauce; to -taste 1 ds celery salt 1 ds onion salt 1 ds garlic powder 2 tb sweet pickle juice 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crab Dip Categories: fish, sauces/dips Yield: 8 servings 1 lb crabmeat 1/2 c mayonnaise or salad dressing 1 garlic salt, to taste 2 tb onion, grated 2 ts prepared mustard 2 ts powdered sugar 2/3 c white wine Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crab Meat Alma Categories: appetizers, fish, cajun Yield: 8 servings 1 ea stick butter or margarine 1 ea sm bunch chopped green onion 1/2 c parsley, finely chopped 1/2 c celery, finely chopped 1 cn (small) mushrooms, drained 3 tb flour 2 c light cream 2 c swiss cheese, grated 1/2 c sherry or vermouth, dry 1 cayenne pepper 1 salt, to taste 1 lb white crab meat (or shrimp) 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crab Newberg Categories: fish Yield: 4 servings 2 tb butter 2 tb flour 1/2 ts salt 1/4 ts paprika 1 ds cayenne pepper 1 c half and half 1/2 c milk 1/4 c sherry 2 ea egg yolks, beaten 1 lb crabmeat, picked Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points or patty shells, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crab Stuffed Mushrooms Categories: appetizers, fish Yield: 10 servings 20 ea large mushrooms 1 italian dressing 8 oz crabmeat, well picked 3/4 c fresh breadcrumbs 2 ea eggs, beaten 1/4 c mayonnaise 1/4 c onion, minced 1 ts lemon juice Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crab-Topped Shrimp Categories: fish Yield: 1 servings 6 ea lge. shrimp * 1 tb sliced green onion 1 tb butter or margarine 1/2 ts lemon juice 1 dash bottled hotpepper sauce 2 1/4 oz canned crab meat ** 1 tb fine dry bread crumbs 1 lemon wedges. * Shrimp may be either fresh or frozen ** Crab meat should be drained, flaked, and cartilage removed. ~------------------------------------------------------------------------- Thaw large shrimp, if frozen. 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 butter or margarine, uncovered, on 100% poser for 1 to 1 1/2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with flaked crab meat and bread crumbs. Spread shrimp open. Place cut side up, in a 10-inch oval casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once. Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 1 1/2 minutes or til shrimp are done and crab mixture is heated through, rotating the casserole a half turn once. Serve with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crabby Mushrooms Categories: appetizers, fish, cajun Yield: 8 servings 1 c crab meat 1 tb bread crumbs 1 tb onions, minced 1 tb parmesan cheese, grated 1 ts salt 2 tb parsley, minced 12 ea mushroom stems, chopped fine 12 ea mushroom caps 1 ea egg, beaten 1 louisiana hot sauce, to tast 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crawfish And Egg Salad Categories: fish, salads, cajun Yield: 8 servings 3 ea eggs, hard boiled 1 tb durkee's famous sauce 1 lb chopped crawfish or shrimp 2 tb mayonnaise 1 salt, if needed 2 tb dill pickles, finely chopped 1 ts red cayenne pepper 1 ts poupon mustard 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crawfish Chili Categories: fish, ground beef, cajun, chili Yield: 16 servings 2 lb lean ground beef 2 lb crawfish tails 1 ts garlic, chopped fine 2 ts salt 1 tb soy sauce 1 ts cayenne pepper 1 ts dried mint 1 tb dried parsley 3 tb chili powder 1 cn (8 oz) tomato sauce 1 c dry white wine 1 water 1 ts lemon or lime juice 1 c chopped onions 1 bacon drippings 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crawfish Or Shrimp Cocktail Categories: appetizers, fish, cajun Yield: 6 servings 1/2 c heinz chili sauce 1/2 c catsup 1/2 c horseradish 1 tb lea & perrins worcestershire 1/2 ts salt 1 tb lemon or lime juice 1/2 c parsley, chopped fine 1 louisiana hot sauce 1 boiled crawfish or shrimp 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cream Cheese Frosting Categories: desserts Yield: 1 servings 4 oz margarine or butter 8 oz cream cheese 1 lb powdered sugar Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cream Of Asparagus Categories: soups, vegetables Yield: 9 servings 1 1/2 lb fresh asparagus 1 1/2 c chopped onion 6 tb butter + salt 6 tb all-purpose flour 2 c water or stock 4 c hot milk 1/2 ts to 1 t dill weed (to taste) 1 ts salt 1/2 ts white pepper 2 tb tamari soy sauce Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly. After 8 to 10 minutes, when onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes stirring frequently, until thickened. Cool slightly. In blender, puree sauce bit-by-bit with milk until thoroughly smooth. Return puree to 3-quart pan- preferably a double boiler. Add dill, salt, pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole to soup. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cream Of Broccoli Soup Categories: soups, vegetables Yield: 10 servings 1 ea bunch of broccoli 1/4 c butter 2 ea onions 2 c chopped celery 1 ea garlic clove 1/2 c flour 4 c milk 4 c chicken broth 1/2 ts marjoram 1/2 ts thyme 1 salt and pepper 1 almond slivers 1 chopped tomato Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Creamy Baked Chicken Breasts Categories: poultry Yield: 8 servings 4 ea whole chicken breasts 4 ea swiss cheese slices, 4x4 1 cn cream of chicken soup, 10 oz 1/4 c dry white wine 1 c herb seasoned stuffing mix 1/4 c melted butter 1 garlic powder (opt.) 2 tb parmesan cheese (opt.) Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Creamy Chilled Cheesecake Categories: cakes Yield: 8 servings 1 c graham cracker crumbs 1/4 c sugar 1/4 c margarine, melted 1 ea env. unflavored gelatin 1/4 c cold water 8 oz cream cheese, softened 1/2 c sugar 3/4 c milk 1/4 c lemon juice 1 c shipping cream, whipped 1 strawberry halves 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crusty Cheddar Bread Categories: breads, cheese/eggs Yield: 4 servings 1 pk active dry yeast; or 1 tb active dry yeast; bulk 1/4 c water; warm, 110-115 deg. f. 1 c cottage cheese; * 1 tb sugar 1 1/4 ts salt 1 ea egg; lg. 2 1/4 c unbleached flour; unsifted,* 1 tb butter; room temperature 1 c cheddar; sharp, grated * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cucumber Salad Categories: salads Yield: 6 servings 1 pk lime gelatin (3 oz.) 1 c hot water 1 c cucumber, scrubbed & grated 1/2 c onion, grated 1 c sour cream 1 c cottage cheese 1 c mayonnaise Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Curried Apples And Shrimp Categories: fish, fruits Yield: 4 servings 1 med onion, chopped 2 stalks celery, chopped 4 tb butter or margarine 2 apples, sliced 3/4 ts curry powder 2 ts flour 3/4 c water 1 chicken bouillon cube 3/4 lb med shrimp, shelled & cleane Saute onion and celery in butter for 2 minutes. Add apple slices and saute another minute. Blend in curry and flour, add bouillon cube and water, stirring until well blended. Add shrimp, cover and simmer for 3 minutes, or until shrimp in no longer translucent. Good with rice. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Curried Lamb Categories: ground beef, lamb, ethnic Yield: 6 servings 1/3 c dried onion 1/4 c warm water 3 tb vegetable oil 2 tb ground coriander 1 1/2 ts ground cumin 1 tb ground cardamom 1 ts ground ginger 1 ts turmeric 1/2 ts garlic powder 1/4 ts pepper 1/8 ts ground red pepper 2 lb 1 cubes lamb stew meat 2 c beef stock 1 salt 1/4 c plain yogurt 1 ts fresh lemon juice 1 freshly cooked rice Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Curried Yogurt Dip Categories: sauces/dips Yield: 4 servings 3/4 c plain yogurt 2 ts curry powder 1 ts lemon juice 1/2 ts honey 1/4 ts black pepper 1/8 ts hot pepper sauce 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Date And Apple Squares Categories: desserts, fruits Yield: 4 servings 1/2 c butter or margarine,softened 3/4 c sugar 1 egg 2 apples, peeled, finely chopp 1/2 c chopped nuts 1/2 c chopped dates 1 1/2 c flour 1/2 ts baking soda 1 ts baking powder Preheat oven to 350 deg F. Blend butter and sugar, then beat in egg. Stir in apples, dates, and nuts. In a separate bowl, combine flour, baking powder and baking soda. Gradually stir into apple mixture. Spread in a greased 9"x9" pan and bake 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Dehydrator Barbecue Sauce Categories: sauces/dips, cajun Yield: 8 servings 1 c onions, dehydrated 1 c ketchup 1/4 c sweet peppers, dehydrated 2 tb louisiana hot sauce 1/4 c parsley, dried 1 tb salt 1/2 c honey 1/2 ts mint, dried 1 tb lemon juice 1 c dry white wine 3 tb lea & perrins 3 tb vinegar 1 tb liquid smoke 1 c water 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Deli Brisket Bake Categories: ground beef Yield: 4 servings 2 1/2 lb beef brisket 1/2 c prepared mustard 1/4 c whole mixed pickling spices 27 oz (1 cn) sauerkraut 1/4 lb grated swiss cheese Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Deutsches Beefsteak (German Beefsteaks) Categories: ground beef, german Yield: 4 servings 1 ea hard roll; large, dry 1/2 c water 4 tb vegetable oil 1 ea onion; medium, chopped 1 lb ground beef; lean 1/2 ts salt 1/4 ts pepper 4 ea onion; medium, sliced 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Deviled Ham Muffins Categories: cheese/eggs, fruits, meats, muffins Yield: 12 servings 6 ea english muffins; * 9 oz deviled ham; 2 cns 1/4 ts oregano 12 ea apple rings; ** 24 oz cheddar; md, *** * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Deviled Swiss Steak Categories: ground beef Yield: 10 servings 3 lb beef round steak * 2 ts dry mustard 1 1/2 ts salt 1/4 ts pepper 2 tb cooking oil 4 oz (1 cn) sliced mushrooms 1 tb worcestershire sauce 1 carrot curls or parsley * Round Steak should be cut 3/4 to 1-inch thick. ~------------------------------------------------------------------------- Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Devilish Eggs Categories: appetizers, cajun Yield: 8 servings 6 ea hard boiled eggs 2 tb mayonnaise 2 tb poupon mustard 1 tb louisiana hot sauce 1 tb pimentos, mashed 3 tb dill relish 1 salt, to taste 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Dillbrot (Dill Bread) Categories: breads, cheese/eggs, vegetables Yield: 4 servings 1 pk yeast; active dry 1/4 c ; warm water(110-120 degree 1 c cottage cheese; creamed * 2 tb sugar 1 tb onion; minced 1 tb butter; melted 1 ea egg; large 1 ts salt 2 ts dillseed 2 1/4 c flour; unbleached or bread * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Doris's Pralines Categories: candies, cajun Yield: 12 servings 4 c sugar 5 c pecans 4 tb karo syrup 1 tb butter 1 cn condensed milk 1 ts vanilla 1 cn water 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Dutch Apple Salad Categories: salads Yield: 5 servings 1 c cooked, diced ham 2 apples, peeled cored,chopped 3/4 c cooked, diced potatoes 2 hard-cooked eggs, chopped 2 pickles, chopped 1/4 c italian or buttermilk dressi Combine ingredients and serve on lettuce leaves. ################################################# Waldorf salad is traditionally a mix of coarsely chopped nuts, apples, celery, and raisins combined with mayonnaise. For a change, substitute fresh chunks of pineapple for the celery, and buttermilk dressing instead of mayonnaise. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Dutch Spiced Beef Categories: ground beef Yield: 4 servings 2 lb beef round steak * 1/2 ts salt 1/8 ts pepper 6 tb butter 1 ea large spanish onion ** 1 tb water 1 1/2 tb vinegar 1 ts prepared mustard 1 ea bay leaf 2 ea whole cloves 4 ea canned spiced onions 12 ea strips pimiento * Steak should be 3/4 inch thick. ** Onion should be thickly sliced. ~------------------------------------------------------------------------- Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Easy Apple Cake Categories: cakes, fruits Yield: 5 servings 4 apples, peeled and sliced 1/4 c sugar 1/2 ts cinnamon --------------------------------SECOND STEP--------------------------------- 1/2 c sugar 2 tb soft butter or margarine 1 egg 1/4 ts vanilla 1 c flour 1 ts baking powder Preheat oven to 350 deg F. Mix together 1/4 cup sugar and 1/2 t cinnamon. Place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. Cream 1/2 cup sugar and butter. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading it as best as you can. Bake 30 minutes Best served warm, with vanilla ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Easy Apple Relish Categories: relishes/preserves Yield: 5 servings 2 c fresh cranberries 2 apples 1 orange, peeled and seeded 2 c sugar Finely chop (or grind) cranberries, apples and orange. Mix with sugar and refrigerate for a day or two before serving. Great with chicken or turkey. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Easy Beef Roll-Ups Categories: ground beef Yield: 4 servings 2 lb beef round steak * 1 1/2 lb lean beef bacon 2 ts cooking oil 1 ea env. onion soup mix 1 1/4 oz 2 c water 2 ts cornstarch 1/2 c water 1 parlsey 3 ea cherry tomatoes * Round Steak should be cut 1/2-inch thick. ~------------------------------------------------------------------------- Trim separable fat from steak nd remove bone. Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to pressure pan. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth. Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Eier In Gruner Sosse (Eggs In Green Sauce) Categories: cheese/eggs, sauces/dips, german Yield: 4 servings 2 tb mayonnaise 1 c sour cream; * 1 ea lemon; med, juiced 9 ea eggs; large, hard cooked 1/2 ts salt 1/4 ts pepper 1/2 ts sugar 1 1/2 c fresh herbs; chopped ** * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: English Sweet And Sour Ribs Categories: meats, ground beef, londontowne Yield: 5 servings 3 lb chuck short ribs * 3/4 c unbleached all-purpose flour 2 ts seasoned salt 1 ts pepper 1/2 c cooking oil 2 c sliced onion 1 1/2 c hot water 8 ea heaping t dark brown sugar 1/3 c catsup 1/4 c red wine vinegar 2 ea cloves garlic, minced 2 ea large bay leaves * Short ribs should be meaty and cut in the English cut. ~------------------------------------------------------------------------- Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Erbsenpuree (Yellow Split-Pea Puree) Categories: vegetables, german Yield: 6 servings 2 c yellow split-peas; dry 6 c stock, broth; or water 1 ea onion; large, whole 1 ea carrot; large 1 ea turnip or parsnip; large 1/8 ts marjoram; dried 1/8 ts thyme; dried 1 ts salt 1 ea onion; small, minced 2 tb butter; melted 2 tb unbleached flour Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Falscher Hase (False Hare (German Meatloaf)) Categories: ground beef, pork/ham, meatloaf, german Yield: 4 servings 1/2 lb ground beef; lean 1/2 lb ground pork; lean 1 ea onion; medium, chopped 3 tb bread crumbs 3 tb water; cold 2 ea eggs; large 1/2 ts salt 1 ts paprika 1 ts mustard; prepared 2 tb parsley; chopped 3 ea hard cooked eggs; peeled 4 ea bacon; strips 4 tb vegetable oil 1 c beef broth ------------------------------------SAUCE----------------------------------- 1/4 c water; hot 1 ts cornstarch 1/4 c water 1/2 c sour cream 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Favorite Cheesecake Squares Categories: cakes Yield: 16 servings 1/4 c margarine 1/3 c packed brown sugar 1 c unbleached all-purpose flour 1/2 c chopped walnuts 8 oz cream cheese, softened 1/4 c granulated sugar 1 ts vanilla 1 ea large egg 3/4 c m&m candies 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Festove Irish Cream Cheesecake Categories: cakes, irish Yield: 10 servings 1 c graham cracker crumbs 1/4 c sugar 1/4 c margarine, melted 1 ea env. unflavored gelatin 1/2 c cold water 1 c sugar 3 ea large eggs, separated 16 oz cream cheese, softened 2 tb cocoa 2 tb bourbon 1 c whipping cream, whipped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Filled Frankfurters Categories: cheese/eggs, meats Yield: 6 servings 1 1/2 c macaroni; broken 3/4 c milk; evaporated 1 1/4 ts mustard; dry 1 1/4 ts salt 1/8 ts pepper 2 1/2 c cheddar; md, grated 1 1/2 lb frankfurters; deli-style 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fish Marinade Categories: fish, sauces/dips, cajun, marinade Yield: 6 servings 2 c chablis wine 2 tb lemon juice 2 ts salt 2 tb creole mustard 1/2 ts ground cayenne pepper 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fladle Uberbacken (Swabian Pancakes) Categories: cakes, german, breakfast Yield: 6 servings 1 1/4 c flour; unbleached 3 ea eggs; large 1/2 ts salt 2 c milk 1 ts vegetable oil 16 oz applesauce; (1 can) 4 oz raisins 1 ts oil or butter; to grease -dish 2 tb sugar 3 tb almonds; sliced and blanched 1 tb butter Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Flank Steak With Garlic Wine Sauce Categories: meats, sauces/dips, garlic Yield: 4 servings 1 1/2 lb flank steak (1 piece) 1 salt & pepper, to taste 2 tb unsalted butter 2 tb unsalted butter, softened 2 tb thinly slice scallions 1 c dry red wine 1 garlic puree(1 head roasted) 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Franfurter Kranz (Frankfurt Crown Cake) Categories: cakes, german Yield: 10 servings ------------------------------------CAKE------------------------------------ 1 c butter; no margarine 1 1/2 c sugar 6 ea eggs; large * 1 1/2 ts grated lemon rind 8 tb rum 4 ts baking powder 3 1/2 c flour; unbleached, sifted ----------------------------BUTTERCREAM FILLING----------------------------- 1 c sugar 3/4 c ; water 6 ea egg yolks; large 1 tb rum 1 c butter; no -margarine,unsalted ------------------------------PRALINE TOPPING------------------------------- 2 tb butter 1 c sugar 1/2 c ; water 1 c almonds; blanched, sliced --------------------------------APRICOT GLAZE------------------------------- 1/2 c apricot jam * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: French Toast Cheddar Sandwiches Categories: breads, cheese/eggs, breakfast, french Yield: 4 servings 2 ea eggs; lg 1/3 c milk or light cream 1/2 ts salt 8 ea white bread; slices 1 mustard; prepared 4 ea cheddar cheese; thick,slices 3 tb butter 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fried Apples Categories: fruits Yield: 6 servings 6 ea lg unpared, cored, red apple 3 tb butter 1/2 c cooking wine 1/2 c water 1 c sugar 1 tb lemon juice 1 ea 6 cinnamon stick Saute apples in butter for 6-8 minutes in non-stick skillet. Boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. Pour over apples. Cook, uncovered, until apples are tender. Pour into serving dish. Serve warm or cold. NOTE: For a simple supper serve with browned sausage patties or links. For an elegant touch serve with a Pork Roast. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fried Asparagus Categories: vegetables Yield: 4 servings 1 lb asparagus, trimmed 1 ea egg 1 tb milk 1 c fine dry bread crumbs 1 olive oil for frying 1 salt & pepper to taste 4 oz freshly grated romano cheese Cook asparagus spears in boiling salted water until barely tender. Drain on paper towels. In wide bowl, beat egg with milk. Dip asparagus spears into egg mixture, then into bread crumbs. Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet. Diameter of pan should exceed length of spears. Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes. Drain on paper towels. Season with salt and pepper. Sprinkle with grated cheese. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Frische Tomatensuppe (Fresh Tomato Soup) Categories: soups, german Yield: 4 servings 6 ea tomatoes; medium size or 2 lb italian plum tomatoes 1 ea onion; chopped 1 ea celery; stalk, chopped 2 c chicken broth 1 tb tomato paste 1/2 ts basil; dried 1/4 ts pepper; freshly ground 1/2 ts salt 1/2 c yogurt 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fruchtsalat Mit Nussen (Fruit Salad With Nuts) Categories: fruits, salads, vegetables, german Yield: 4 servings 1 ea honeydew melon; small 2 ea oranges 1 c blue grapes 1 lettuce leaves 12 ea walnut halves ----------------------------------DRESSING---------------------------------- 8 oz yogurt; (1 container) 1 tb lemon juice 1 tb orange juice 1 tb tomato catsup 2 tb evaporated milk 1 salt; dash 1 white pepper; dash 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fruit Cheddar Bars Categories: cheese/eggs, cookies, fruits Yield: 12 servings 2 3/4 c unbleached flour 1 ts baking powder 1/2 ts salt 3/4 c butter 2 1/2 c cheddar; sharp, shredded 2 ea eggs; lg, beaten 1/2 c peach preserves 1/2 c strawberry preserves 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fruit Soup Categories: fruits, soups Yield: 1 servings 1/3 c apricot nectar 1/2 ts cornstarch 1 1/2 ts brandy 1 1/2 ts honey 1 dash ground allspice 1/2 c peeled & sliced fruit * * Peeled & sliced fruit can be papayas, peaches, or pineapple; cut-up ~------------------------------------------------------------------------ In a small nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey and allspice. Micro-cook, uncovered, on 100% power 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. Chill thoroughly, if desired. Serve hot or cold. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fruit Tarts Categories: cheese/eggs, fruits, pies Yield: 4 servings -----------------------------CHEESE TART SHELLS----------------------------- 1/2 c vegetable shortening 5 oz american cheese spread; 1 -jar 1 1/2 c unbleached flour ----------------------------------FILLING----------------------------------- 2 ea navel oranges; peel & -section 8 1/4 oz pineapple; crushed, 1 cn 1/4 c sugar 5 ts cornstarch 1/8 ts salt 1/2 c orange juice 1 tb lemon juice 3/4 c cheddar; sharp, shredded 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fruited Beef Curry Casserole Categories: fruits, ground beef, casseroles Yield: 8 servings 2 lb lean ground beef 1 ea lg. onion, chopped 1 ea med. green pepper, chopped 2 tb cooking oil 1 ea slice whole wheat bread 1 c milk 2 ea large eggs 1 ea lg. apple, chopped 1 c chopped dried apricots 2 tb curry powder 1 ts salt 1/2 ts pepper 1 curry condiments Cook onion and green pepper in oil in large frying-pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes. Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fudge Categories: candies Yield: 20 servings 3 c sugar 3/4 c margarine 2/3 c evaporated milk 12 oz semi-sweet chocolate chips 7 oz marshmallow creme 1 c nuts 1 ts vanilla 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gala Apricot Cheesecake Categories: cakes Yield: 10 servings 2 1/4 c quick oats, uncooked 1/3 c brown sugar, packed 3 tb unbleached all-purpose flour 1/3 c margarine, melted 1 ea env. unflavored gelatin 1/3 c cold water 16 oz cream cheese, softened 1/2 c granulated sugar 2 tb brandy 1/2 c dried apricots, fine chop 1 c whipping cream, whipped 10 oz (1 jr) apricot preserves 1 tb brandy 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Garam Masala Categories: ethnic Yield: 6 servings 1 ts black cumin 1 ts whole cloves 1 ts black peppercorns 1/4 ea average-sized nutmeg Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight-fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Garlic Coeurs A La Creme Categories: appetizers, garlic Yield: 8 servings 1 lb low-fat cottage cheese 1 lb cheese * 1 ea purree ** 2 c plain yogurt * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Garlic-Stuffed Mushrooms Categories: appetizers, garlic Yield: 4 servings 12 ea medium mushrooms 3 tb unsalted butter 2 ea scallions, sliced 1 1/2 tb coarsely ground pecans 1 1/2 tb fresh parmesan cheese * 1 1/2 tb bread crumbs 1/4 c garlic bechemel 1 salt (to taste) 1 freshly ground white pepper 1 cayenne pepper 4 tb unsalted butter 4 tb unbleached all-purpose fl * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Garlic-Wine Rice Pilaf Categories: vegetables, garlic, rice/grains, pilaf Yield: 4 servings 1 rind of 1 lemon 8 ea cloves garlic, peeled 1/2 c parsley 6 tb unsalted butter 1 c regular rice (not instant) 1 1/4 c chicken stock 3/4 c dry vermouth 1 salt & pepper to taste 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Garlicky Clam Dip Categories: fish, sauces/dips, garlic Yield: 8 servings 8 oz cream cheese 1/2 ts salt 1/2 tb garlic 1 fresh ground pepper (dash) 7 oz clams; drained and minced 1/4 c clam broth 1 1/2 ts worcestershire 2 ts lemon juice 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gedunstetes Weisskraut (Skillet Cabbage) Categories: vegetables, german Yield: 4 servings 2 tb vegetable oil 3 c cabbage; finely shredded 1 c celery; chopped 1 ea green pepper; small, chopped 1 ea onion; small, chopped 1/2 ts salt 1/4 ts pepper Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.) ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gefullt Krautroladen (Stuffed Cabbage Rolls) Categories: vegetables, ground beef, german Yield: 6 servings 1 1/2 c brown rice 3 c water 2 ts salt 1 ts dillseed 1/2 ts marjoram 3/4 ts pepper 2 1/2 c onion; chopped 5 tb vegetable oil 1/2 ts paprika 2 ea garlic; cloves, minced 2 ea eggs; large, slightly beaten 1/4 c bread crumbs 1/2 c parsley; fresh, minced 2 1/2 lb cabbage 1 cheesecloth; about 6 ft. 2 1/2 c tomatoes; canned, chopped 1/2 c vermouth; dry 1/2 c beef broth 2 tb tomato paste 1/2 ts sugar 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gefullte Kalbsbrust (Stuffed Veal Breast) Categories: ground beef, pork/ham, german, veal Yield: 4 servings 1/2 lb ground beef; lean 1/4 lb ground pork 1 ea egg; large 1 c bread crumbs; soft 1 tb lemon juice 1/8 ts nutmeg 1/2 ts salt 1 pepper; to taste 4 lb breast of veal; with brisket 3 tb shortening 2 ts paprika 2 ea bay leaves 6 ea cloves; whole 1/2 ts rosemary 1/2 ts basil 2 c water 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gegrillte Bratwurst (Grilled Bratwurst) Categories: german Yield: 6 servings 6 ea bratwursts 12 oz (1 can) beer 1 ea onion; med., chopped 6 ea peppercorns 4 ea cloves 6 ea hard rolls 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gewurzplatzchen (Spice Cookies) Categories: cookies, german Yield: 6 servings 1/2 c butter or margarine 1/4 c shortening 1 c brown sugar; firmly packed 1 ea egg; large 1/4 c molasses 2 1/2 c flour; unbleached, unsifted 1/4 ts salt 2 ts baking soda 1 ts cinnamon 1/2 ts ginger 1/2 ts cloves; ground 1/2 ts allspice; ground 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Ginger Apple Salad Categories: salads Yield: 4 servings 8 apples, cored and chopped 1 tb grated ginger root 1 c chopped celery 1/2 c raisins 1/2 c chopped walnuts 2 tb honey 1/3 c orange juice Combine above ingredients and chill. Serve on lettuce leaves. Nice, garnished with slices of orange and mint leaves. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Ginger-Garlic Shrimp, China Royal Categories: fish, chinese, garlic Yield: 4 servings 16 ea jumbo shrimp, with shell 1/4 c vegetable oil 1 ea piece ginger * 3 ea cloves garlic peeled/crushed 2 ea green onions/scallions ** 1 salt & pepper to taste * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Goan-Style Chicken With Roasted Coconut (Shakoothi) Categories: poultry, ethnic Yield: 6 servings 2 1/4 tb coriander seeds 2 1/4 ts whole cumin 1 1/2 ts whole black mustard seeds 1 1/2 ea one inch stick cinnamon 6 ea hole cloves 3/8 ts whole black peppercorns 3/8 ts ground nutmeg 1 1/2 ea whole dried hot red chili 3 c grated fresh coconut 1 1/2 ea one in cube ginger chopped 9 ea cloves garlic 3/4 ea fresh hod green chili 2 1/4 c water 6 tb vegetable oil 3 ea medium onions, minced 3 1/3 lb chicken parts, skinned 2 1/4 ts salt Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Golden Cheddar Corn Bread Categories: breads, cheese/eggs Yield: 6 servings 1 c corn meal; white if poss. 1 c unbleached flour 1 tb baking powder 1 1/2 ts salt 10 oz cheddar; sharp, shredded 1 c milk 1/4 c butter, melted 1 ea egg; lg, beaten 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Golden Harvest Beef Categories: ground beef Yield: 6 servings 2 1/2 lb beef brisket 2 tb cooking fat 2 ea small onions * 1 c brown sugar, packed 1/4 ts salt 1/4 ts pepper 1 qt boiling water 29 oz (1 cn) yams, drained 6 ea carrots, pared and slivered 2 ea med. tart apples, sliced 3 ea lg. white potatoes ** 1/2 c sugar 1/4 c catsup 1 tb cornstarch 1/2 tb dry mustard 11 oz (1 cn) mandarin orange segs. * Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes. ~------------------------------------------------------------------------- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan. Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Golden Spoon Bread Categories: breads, cheese/eggs Yield: 6 servings 10 oz cheddar; sharp, grated 2 c milk 4 ea egg yolks; lg 1 c corn meal; yellow 1/4 c butter 1 ts sugar 1/2 ts salt 4 ea egg whites; lg 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Golden Treasure Pie Categories: cheese/eggs, desserts, fruits, pies Yield: 8 servings 17 oz pineapple; crushed, 2 cn 1/2 c sugar 2 tb cornstarch 2 tb water 2/3 c sugar 1 tb butter or margarine 1/4 c unbleached flour 1 c cottage cheese; creamed, * 1 ts vanilla 1/2 ts salt 2 ea eggs; lg, slightly beaten 1 1/4 c milk 1 ea unbaked 10-inch pie shell * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gratin Of Potatoes And Cheese Categories: vegetables, garlic Yield: 8 servings 2 ea lg. cloves garlic * 4 ea lg. idaho potatoes ** 1 salt & pepper to taste 2 c grated gruyere cheese 2 pt whipping cream * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Green Beans Amadine Categories: desserts, vegetables, beans Yield: 1 servings 1/2 c frozen cut green beans 1 ts water 1 ts butter or margarine 1 tb slivered almonds, toasted 1/4 ts lemon juice Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 3 to 4 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 20 to 30 seconds or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Grilled Salmon & Cheddar Sandwiches Categories: cheese/eggs, fish Yield: 4 servings 1 lb salmon; 1 cn 1 tb onion; grated 10 oz cheddar; md, * 1 tb lemon juice 1/4 c mayonnaise * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Grune Bohnen Mit Dill (Grean Beans With Dill) Categories: vegetables, ground beef, german, beans Yield: 4 servings 9 oz cut green beans; frozen(1pk) 1/3 c ; water, boiling 1 ea beef bouillon cube 1 ts dillweed or dillseed 2 tb butter Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gugelhupf Categories: cakes, german Yield: 8 servings 1 pk yeast; dry active 1 c milk; scalded then cooled 1 c sugar 1 c butter or margarine 5 ea eggs; large 1 ts vanilla extract 1 lemon; rind of, grated 3/4 c raisins 1/3 c almonds; ground (2 oz pk) 1/2 ts salt 4 c flour; unbleached, unsifted Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gujerati-Style Cabbage With Carrots (Sambhara) Categories: ethnic Yield: 4 servings 1/2 lb cabbage 1/2 lb carrots 1/2 ea fresh hot green chili 2 2/3 tb vegetable oil 1 pn asafetida 2/3 tb whole black mustard seed 1 ea hot dried red chili 13/16 ts salt 1/3 ts sugar 2 2/3 tb chopped fresh coriander 2/3 ts lemon juice Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.) ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gulaschsuppe (Goulash Soup) Categories: soups, ground beef, german Yield: 6 servings 2 c onion; chopped 1/4 c shortening 3 ea green bell peppers; chopped 3 tb tomato paste 1 lb beef cubes; 1-inch cubes 1 red pepper; dash 1 ts paprika 2 ea garlic cloves; minced 6 c beef broth; * 1 tb lemon juice 1/4 ts caraway seeds * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gurken Und Kartoffelsuppe (Cucumber And Potato Soup) Categories: soups, german Yield: 4 servings 1 ea cucumber; medium 4 ea potatoes; med, peel and dice 1 ts salt 2 c water; cold 1/4 ts pepper; white 1 c cream; heavy 1/2 c milk 1 ea green onion; grated 1 ts dillweed; dried or 1 tb fresh dill; chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gurkensalat (Cucumber Relish Salad) Categories: relishes/preserves, salads, vegetables, german Yield: 4 servings 2 ea cucumbers; medium 1 1/2 tb sugar 1 1/2 tb cider vinegar 1/2 ts salt 1/8 ts pepper 1/2 c sour cream 1 tb parsley; fresh, minced 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hacienda Hamburger Categories: ground beef Yield: 6 servings 2 lb ground beef 2 tb cooking oil 1 1/2 c chopped celery 1/2 c chopped onion 6 oz (1 cn) tomato paste 2 1/4 c (3 cns) water 2 c uncooked noodles 1 c diced american cheese 1 c sliced ripe olives 2 ts salt 1/2 ts pepper Brown meat in oil in electric skillet or large frying-pan. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, abotu 30 minutes. NOTE: This is just as good on the second day. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hamburger Fischsalat (Hamburg-Style Fish Salad) Categories: cheese/eggs, fish, salads, german Yield: 4 servings 1 tb butter 1 lb white fish fillets; * 1/2 c ; hot water 4 ea eggs; large, hard cooked 2 ea pickles; dill 1 tb capers ------------------------------------SAUCE----------------------------------- 2 tb mayonnaise 2 tb sour cream 2 ts lemon juice 1 ts mustard; dijon-style 1/2 ts salt 1/4 ts pepper; white ----------------------------------GARNISH----------------------------------- 1 ea egg; large, hard cooked 4 ea beets; canned, slices * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Haselnusstorte (Hazelnut Torte) Categories: cakes, german Yield: 8 servings 5 ea eggs; large, separated 3/4 c sugar 6 tb ; water 1 3/4 c cake flour; sifted 1 ts baking powder 1 1/2 c hazelnuts (filberts); -ground* 1 ts vanilla extract 2 tb confectioners' sugar 1 c cream; heavy, whipped 1 fresh strawberries,if desire Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hearthside Cheddar Bread Categories: breads, cheese/eggs, fruits Yield: 4 servings 2 1/2 c unbleached flour 1/2 c sugar 2 ts baking powder 1 ts salt 1/2 ts cinnamon; ground 3/4 c milk 1/4 c vegetable oil 2 ea eggs; lg 1 1/2 c apples; cooking, * 2 c cheddar; sharp, shredded 3/4 c walnuts or pecans; chopped * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hearty Meatless Chili Categories: mexican, soups, beans, chili Yield: 4 servings 1 ea env. soup mix * 4 c water 16 oz (1 can) chick peas ** 16 oz (1 can) red kidney beans *** 14 1/2 oz (1 can) tomatoes **** 1 c lentils, rinsed & drained 1 ea large stalk celery ***** 1 tb chili powder 2 ts ground cumin 1 ea med. clove garlic fine chop 1/4 ts crushed red pepper * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Heavenly Chocolate Cheesecake Categories: cakes, chocolate Yield: 10 servings 2 c vanilla wafers, fine crush 1 c ground toasted almonds 1/2 c butter, melted 1/2 c sugar 12 oz milk chocolate chips 1/2 c milk 1 ea env. unflavored gelatin 16 oz cream cheese, softened 1/2 c sour cream 1/2 ts almond extract 1/2 c heavy cream, whipped 1 garnishes * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Heavenly Dessert Cheesecake Categories: cakes, low-cal Yield: 10 servings 1 tb graham cracker crumbs 1 c low fat cottage cheese 16 oz nufchatel cheese* 2/3 c sugar 2 tb unbleached all-purpose flour 2 tb skim milk 1/4 c almond extract * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Herbed Asparagus W/Shiitakes & Parmesan Categories: vegetables Yield: 6 servings 2 lb asparagus pencil-thin 8 oz shiitake mushrooms 1/4 c (1/2 stick) unsalted butter 1/4 c minced shallots 1 tb finely chopped parsley 1 tb chopped basil 1 dr salt to taste 1 ts freshly cracked black pepper 5 oz parmesan cheese shaved thin Add asparagus to boiling pan of salted water. Simmer until tender, about 1 minute..Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 inch strips. Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an additional minute. Transfer asparagus to ovend-proof individual serving platters or gratin or to a large oven-proof platter, keeping stalks in an even row so they can be served easily; sprinkle with shiitakes. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. Serve immediately. from Chef John Shirk, Bella Luna Restaurant, Moreland Hills, Ohio ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Herbed Garlic Croutons Categories: appetizers, garlic Yield: 4 servings 4 tb margarine (unsalted) 2 cloves garlic, minced 1/2 ts basil 1/2 ts oregano 2 c whole wheat bread cubes,1/2 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Heringsalat (Herring Salad) Categories: fish, salads, vegetables, german Yield: 4 servings 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 ts onion; grated 2 tb vegetable oil 1 tb vinegar 4 ea lettuce leaves; cupped Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Heringstopf Mit Saurer Sahne (Herring Salad With Sour Cream) Categories: fish, fruits, salads, vegetables, german Yield: 4 servings ------------------------------SOURCREAM SAUCE------------------------------- 1 c sour cream 1/2 c yogurt 1/2 lemon; juice only 1/4 ts sugar ------------------------------------SALAD----------------------------------- 2 ea onions; small 2 ea apples; medium, tart 8 ea herring fillets; marinated 2 ts dill; fresh or 1/2 ts dillweed; dried 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hochrippe Und Sauerkraut (Spareribs And Sauerkraut) Categories: vegetables, ground beef, german Yield: 4 servings 32 oz sauerkraut; canned (2 cans) 3 lb spareribs; country style 2 ts paprika 6 ea beef bouillon cubes 1/2 ts caraway seeds 1/2 ts pepper 10 ea bacon; slices,rolled inflour 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Holiday Cheddar Date Cake Categories: cakes, cheese/eggs, fruits Yield: 20 servings 3/4 c butter; room temperature 1 1/2 c light brown sugar; packed 4 ea eggs; lg 1 c cheddar; sharp, shredded 3 1/2 c unbleached flour 1/2 ts baking soda 1 ts salt 1 ts cinnamon; ground 1/4 ts cloves; ground 16 oz dates; pitted,finely chopped 2 c pecans; chopped 4 oz candied cherries; -halved,1jar 2 c raisins; golden 1 c milk --------------------------------DECORATIONS--------------------------------- 4 ea candied pineapple slices 12 ea almonds; whole blanched * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Holiday Eggnog Cheesecake Categories: cakes Yield: 10 servings 1 c graham cracker crumbs 1/4 c sugar 1/4 ts ground nutmeg 1/4 c margarine, melted 1 ea env. unflavored gelatin 1/4 c cold water 8 oz cream cheese, softened 1/4 c sugar 1 c eggnog 1 c whipping cream, whipped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Honeymoon Sourdoughs Categories: breads Yield: 4 servings 1 c active starter 1 1/4 c prepared biscuit mix 1/2 ts baking powder 1 tb cooking oil Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hot And Sour Cabbage Categories: vegetables Yield: 4 servings 5 ea napa cabbage leaves 3 tb peanut oil 4 ea large dried chili peppers 1/2 tb szechuan peppercorns 1/2 ts salt 1 tb thin soy sauce 1/2 tb rock sugar 1/2 tb chinkiang vinegar 1 ts sesame oil ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hot Chicken Wings Categories: appetizers, poultry, cajun Yield: 6 servings 2 1/2 lb chicken wings 1 oil for frying (optional) 6 oz hot sauce or tabasco 1/2 c melted butter 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hot Chocolate Float Categories: beverages, chocolate Yield: 1 servings 1 c warm water 1 ea env. instant cocoa mix 1 ice cream * * Ice cream should be one of the following: Chocolate-chip Mint or ~------------------------------------------------------------------------- In a 2-cup measure micro-cook water, uncovered, on 100% power for 1 1/2 to 2 minutes or till steaming hot. Stir in cocoa mix. Pour into a mug. Top hot chocolate with a small scoop of ice cream. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hot Crab Dip Categories: fish, sauces/dips Yield: 8 servings 1 lb crabmeat 8 oz cream cheese, softened 1 ea medium onion, finely diced 2 ts horseradish 1 tb milk 2 tb worcestershire sauce (opt.) 1 salt and pepper 1 almonds, sliced Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350 until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hot Potato Salad Categories: german Yield: 6 servings 3 c cooked cubed potatoes 1 1/2 c coarsley chopped apples 10 slices bacon 1/2 c chopped onion 1/2 c celery, chopped 1 1/2 tb flour 3/4 c apple juice (or water) 1/3 c vinegar 1/3 c sugar In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat, add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice and vinegar, stirring until mixture thickens. Add sugar. Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in greases 1 1/2 qt casserole. Add skillet mixture, mixing lightly. Cover and bake 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hot Spiced Cider Categories: beverages, fruits Yield: 16 servings 2 qt apple cider 1/4 c sugar 12 whole cloves 6 whole allspice 4 3 cinnamon sticks Combine the cider, sugar and spices in a large saucepan. Heat slowly to boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with orange slices, lemon slices, or rings of unpared red apple with whole cloves forced through peel. 16 servings. If desired, chill spiced cider and serve over ice cubes made from apple juice. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hummus #1 Categories: appetizers, garlic, mideast Yield: 4 servings 31 oz (2 cns) chick peas 1 liquid * 6 tb tahini ** 1/3 c lemon juice or to taste 3 ea large cloves garlic(or more) 1 salt & fresh ground pepper ---------------------------------GARINISHES--------------------------------- 1 olive oil 1 paprika 1 fresh chopped parsley * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hummus #2 Categories: appetizers, vegetables, mideast Yield: 6 servings 1 tb safflower oil 2 tb chopped onion 1 clove garlic, minced 1/4 c minced fresh parsley 1 ts basil 1/4 ts ground coriander 1/4 ts oregano 1/4 ts black pepper 15 oz can drained chick peas 3 tb lemon juice 2 tb toasted sesame seeds 1 ds cumin GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired. Makes 1 1/2 cups VARIATIONS: - substitute 15-oz can Great Northern beans for chick peas. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Individual Carrot-Pork Loaves Categories: vegetables, pork/ham Yield: 1 servings 2 tb shredded carrot 1 tb chopped onion 1 ea large beaten egg yolk 2 tb fine dry bread crumbs 1 pinch dried oregano, crushed 1/4 lb ground pork 2 tb shredded cheddar cheese Micro-cook carrot, onion and 1 T water, covered, on 100% power about 1 minute or until tender; drain. Stir in egg yolk, bread crumbs, oregano, 1/8 t salt, and dash of freshly ground pepper. Add pork; mix well. Shape into an individual loaf. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power about 3 minutes or till no longer pink, rotating the dish a quarter-turn and draining off fat every minute. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Italian Meatballs In A Basket Categories: ground beef, italian Yield: 8 servings 2 lb ground beef chuck 2 tb margarine 1 ea med. green pepper, chopped 1 ea med. onion, chopped 16 oz (1 cn) stewed tomatoes 1/2 ts basil 1/4 ts thyme 2 tb unbleached flour 1 ital. bread basket ----------------------------------GARNISHES--------------------------------- 1 green peppr rings 1 cherry tomatoes Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Italian Sausage In Tomato Sauce Categories: appetizers, sauces/dips, cajun, sausages, italian Yield: 10 servings 2 lb italian sausage 2 tb olive oil 2 c tomato sauce 1 ts oregano 1 c chablis wine 1 lb mushrooms, fresh and sliced 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Italian Sausage Spaghetti Sauce Categories: pasta, sauces/dips, sausages, italian Yield: 8 servings 2 lb italian sausage 1 c dried parsley 1 tb garlic, finely chopped 1/2 c olive oil 1 ts red cayenne pepper 1 c plain flour 3 tb lea & perrins 2 c onions, finely chopped 1 c celery, finely chopped 1/4 ts dried mint 1/2 c bell pepper, finely chopped 3 c tomato sauce 2 c water 1 salt, to taste 2 c dry white wine 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Jager-Eintopf (Hunter's Stew) Categories: soups, ground beef, german Yield: 4 servings 1 1/2 c onions; minced 1/4 lb mushrooms; sliced 2 tb vegetable oil 1 lb ground beef; coarse grind * 1 c beef broth 5/8 ts nutmeg 1/2 ts worcestershire sauce 1 ts salt 1/2 ts pepper 3 ea potatoes; medium 3 tb butter 2 ea eggs; large 4 ea apples; tart 1/2 c bread crumbs; fine, dry * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Jim Echols' Cajun Spice Categories: sauces/dips, cajun, spices/etc. Yield: 6 servings 1 tb paprika 1 ts salt 1 ts onion powder 1 ts cayenne powder 1 ts garlic powder 1 ts crushed chilies 1 ts ginger powder 3/4 ts white pepper 3/4 ts black pepper 1/2 ts thyme 1/2 ts oregano Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Justin Wilson's Hush Puppies Categories: breads, cajun Yield: 48 servings 2 c cornmeal 1 ground cayenne pepper 1 c plain flour 2 ea eggs, beaten 1 ts baking powder 1 c buttermilk 1 ts salt 1 c green onion, finely chopped 1/2 ts soda 2 tb bacon drippings, hot 1/2 c parsley, finely chopped 1/2 ts garlic powder (to taste) 1 deep fat for frying 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Justin's Tuna Salad Categories: fish, salads, cajun Yield: 8 servings 3 ea eggs, hard-boiled, chopped 2 tb mayonnaise 2 tb dill relish (heaping) 1 ts louisiana hot sauce 2 ts poupon mustard 1 ea 6 1/2 oz can tuna, drained 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kalbsschnitzel Mit Feinen Gemusen (Veal Rounds / Vegetables) Categories: vegetables, german, veal Yield: 4 servings 1/2 ts salt; or to taste 1/4 ts pepper; or to taste 1/4 ts paprika; or to taste 4 ea veal fillets; cut 1/4 thick 4 tb butter 4 ea stewed tomatoes; whole 12 ea white asparagus spears; * 1/4 lb mushrooms; fresh, sliced * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kalbsschnitzel Mit Joghurt (Veal Steaks With Yogurt) Categories: german, veal Yield: 4 servings 1 lb veal; sliced thin 1/2 ts salt 1/4 ts pepper 3 tb vegetable oil 4 ea apples; med. peel and slice 1/2 c evaporated milk 8 oz yogurt; small container 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kalbssxhnitzel In Currysosse (Veal Steaks / Lemon & Curry) Categories: german, veal Yield: 4 servings 1 lb veal cutlets; sliced thin 1/2 ts salt 1/4 ts pepper 3/4 ts curry powder 3 tb vegetable oil 2 ea onions; diced 2 tb evaporated milk 2 tb tomato paste 1 ea lemon; juiced 10 ea parsley sprigs; chopped 2 tb cognac or brandy 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing) Categories: ground beef, german, veal Yield: 6 servings --------------------------------HERB STUFFING------------------------------- 3 ea bacon; strips 1 ea onion; medium 4 oz mushroom pieces; (1 can) 1/4 c fresh parsley; chopped 1 tb dill; fresh, chopped 1 ts tarragon leaves; dried 1 ts basil leaves; dried 1/2 lb ground beef; lean 1/2 c bread crumbs; dry 3 ea eggs; large 1/3 c sour cream 1/2 ts salt 1/4 ts pepper ------------------------------------VEAL------------------------------------ 3 lb boned veal breast; or 4 lb boned leg of veal 1/2 ts salt 1/4 ts pepper 1 tb vegetable oil 2 c beef broth; hot 2 tb cornstarch 1/2 c sour cream 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kalter Kartoffelsalat (Cold Potato Salad) Categories: salads, vegetables, german Yield: 6 servings 6 ea potatoes; large * 1 ; boiling water 1/2 ts salt 1 ea onion; medium, minced 3 tb vinegar 1/2 ts mustard; prepared 1 ts sugar 2 ts dillseed * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kapernschnitzel (Veal Cutlets With Capers) Categories: german, veal Yield: 4 servings 24 oz veal cutlets (4 @ 6oz each) 2 tb lemon juice 1/2 ts salt 1/8 ts pepper 1/2 ts paprika 1 tb vegetable oil 2 oz capers; drained(1/2 sm. jar) 1/4 c white wine; dry 1 ea bay leaf 3 tb evaporated milk ----------------------------------GARNISH----------------------------------- 1 pickled beets; sliced 4 ea lettuce leaves 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Karotten In Bier Gedunstet (Carrots In Beer) Categories: vegetables, german Yield: 4 servings 4 ea carrots; large 1 tb butter 1 c dark beer; any brand 1/4 ts salt 1 ts sugar Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kartoffelpfannkuchen (Potato Pancakes) Categories: cakes, vegetables, german, breakfast Yield: 4 servings 2 1/2 c potatoes; (2 large) * 3 c ; water 1 ts lemon juice 1 ea potato; boiled, mashed 1 ea egg; large, beaten 2 tb milk 1/2 ts salt 1 vegetable oil; as needed * Potatoes are grated on medium grater. 2 1/2 Cups Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kartoffelpuree Meerrettich (Mashed Potatoes/Horseradish Crm) Categories: vegetables, german Yield: 4 servings 5 ea potatoes; medium 1 ; boiling water 1/2 ts salt 2 tb butter 1 pepper; freshly ground 1/2 c sour cream 1 tb horseradish 2 ts parsley; minced Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kartoffelsalat Mit Biermarinade (Potato Salad/Beer Dressing) Categories: salads, vegetables, german, dressings, marinade Yield: 4 servings 6 ea potatoes; medium 4 ea bacon; slices 1 tb onion; chopped 1 ea celery; stalk, chopped 1 ts salt 2 tb butter 2 tb unbleached flour 1/2 ts mustard; dry 1 tb sugar 1 c beer; any brand 1/2 ts tobasco sauce 2 tb parsley; chopped fresh 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kartoffelsuppe (Potato Soup) Categories: soups, german Yield: 4 servings 2 ea potatoes; medium 1 ea onion; medium size 4 ea celery & leaves; stalks 2 tb vegetable oil 1 boiling water 1 ea bay leaf; small 1/2 ts salt 2 tb butter 2 c milk; up to 3 cups maybe -used ----------------------------------GARNISH----------------------------------- 1 parsley; chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kasespatzle (Spaetzle Cheese Noodles) Categories: breads, cheese/eggs, pasta, german Yield: 4 servings 3 tb butter or margarine 3 ea onions; sliced in small -rings 3 oz emmenthaler cheese; grated 1 ts dry mustard 2 c spaetzle noodles 2 tb chives; chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kashmiri Rogan Josh Categories: ground beef, lamb, india Yield: 6 servings 1 tb whole fennel seeds 3 1/4 c plain yoghurt 6 tb vegetable oil 1 ea 3/4 stick of cinnamon 1/2 ts whole cloves 2 1/2 ts salt 1 pn asafetida 3 lb cubed lamb 4 ts paprika 1/2 ts cayenne pepper 1 1/2 ts dried ginger 3 2/3 c water or beef broth 1/4 ts garam masala Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce) Categories: fruits, sauces/dips, german, veal Yield: 4 servings 4 ea veal cutlets; lean * 1 tb vegetable oil 1/2 ts salt 1/8 ts pepper; white 1/4 c red wine 2 tb evaporated milk 16 oz cherries; tart, canned, -drain ----------------------------------GARNISH----------------------------------- 1 parsley * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kiwi Fruit Gelato Categories: desserts, fruits Yield: 4 servings 1 c water 1/2 c sugar 1/2 c light corn syrup 4 ea kiwifruit; pared 5 tb lemon juice 1/4 ts lemon peel; grated 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kohl Westfalisch (Westphalian Cabbage) Categories: vegetables, ground beef, german Yield: 4 servings 2 lb cabbage; (1 head) approx wt. 3 tb vegetable oil 1 ts salt 1 ts caraway seeds 1 c beef broth 3 ea apples; small, tart 1 tb cornstarch 2 tb ; water, cold 3 tb red wine vinegar 1/4 ts sugar Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Konigsberger Klopse (Konigsberg Meatballs) Categories: ground beef, german Yield: 4 servings ----------------------------------MEATBALLS--------------------------------- 1 ea hard roll 3/4 c 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 ts salt 1/4 ts pepper; white ------------------------------------BROTH----------------------------------- 6 c water 1/2 ts salt 1 ea bay leaf 1 ea onion; small, peeled, halved 6 ea peppercorns ------------------------------------GRAVY----------------------------------- 1 1/2 tb butter or margarine 1 1/2 tb unbleached flour 1 tb capers 1 ea lemon juice; of 1/2med.lemon 1/2 ts mustard; prepared 1 ea egg yolk; large 1/4 ts salt 1/4 ts pepper; white 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Krautsuppe (Cabbage Soup) Categories: soups, german Yield: 6 servings 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 c chicken stock or bouillon 2 c water 6 ea sprigs parsley * 1 ea bay leaf * ----------------------------------GARNISH----------------------------------- 1/4 c parmesan cheese; grated * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lamb And Pine Nut Stir-Fry Categories: lamb Yield: 1 servings 2 oz boneless lamb 3 tb water 1 1/2 ts oyster sauce * 3/4 ts cornstarch 1/2 ts grated gingerroot 1/4 ts instant chicken bouillon 3/4 c bok choy cut in 1-inchpieces 1/4 c sliced fresh mushrooms 1 tb water 1 tb cooking oil 2 tb pine nuts, toasted 1 hot cooked rice (opt.) * Oyster sauce is an ingredient used frequently in Oriental cooking. ~------------------------------------------------------------------------- Partially freeze lamb. Thinly slice into bite-size strips. In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds. Set aside. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 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 to 2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture. Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through. Toss lamb mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lamb With Cashew-Nut Curry (Korma) Categories: lamb, ethnic Yield: 4 servings 1/4 c unsalted cashews 3 ea dried hot red chilies 2 ea in piece of stick cinnamon 1 ea 1 in cube fresh ginger 1/4 ts cardamom seeds 3 ea whole cloves 2 ea large garlic cloves peeled 2 tb poppy seed (white) 1 tb coriander seeds 1 ts cumin seeds 1/2 ts saffron threads 6 tb ghee (or melted butter) 1 c chopped onion 2 ts salt 1/2 c unflavored yoghurt 1 1/2 lb lamb cut into 2 cubes 2 tb finely chopped coriander 1 tb lemon juice 1/4 c boiling water 1 c cold water To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lamb With Spinach (Dilli Ka Saag Gosht) Categories: lamb, india Yield: 6 servings 8 tb vegetable oil 1/4 ts black peppercorns 6 ea whole cloves 2 ea bay leaves 6 ea cardamom pods 2 ea medium onions finely chopped 6 ea garlic cloves chopped 1 ea inch cube of ginger chopped 2 lb cubed lamb 2 ts ground cumin seeds 1 ts coriander seeds 1/4 ts cayenne pepper 2 ts salt 5 tb plain yogurt well beaten 2 lb fresh spinach chopped 1/4 ts garam masala Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lasagna Rolls Categories: meats, pasta, sausages, italian Yield: 1 servings 1/4 lb bulk italian sausage 2 tb chopped onion 1 ea large egg yolk, beaten 1/4 c cream-style cottage cheese 1 tb grated parmesan cheese 2 ea lasagna noodles, cooked 1/2 c pizza sauce 1 1/2 ts water or dry red wine 2 tb shredded mozzarella cheese Crumble the Italian sausage into a 15-ounce casserole. Stir in onion. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg yolk, cream-style cottage cheese, and grated parmesan cheese. Spread each lasagna noodle with half of the meat mixture. Roll up jelly-roll style, starting at short edge. Place, seam side down, in small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop the lasagna rolls in the baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the lasagna roll are heated through. Sprinkle shredded mozzarella cheese atop the lasgna rolls. Micro-cook, uncovered, on 100% power abnout 30 seconds more or till the cheese is just melted. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lattice Cherry Cheesecake Categories: cakes Yield: 10 servings 1 pk (20 oz) cookie mix * 16 oz cream cheese, softened 1 c sour cream 3/4 c sugar 1/4 ts almond extract 3 ea large eggs 21 oz (1 cn) cherry pie filling * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lebkuchen (Spice Bars) Categories: cookies, german Yield: 12 servings 1 ts cinnamon 1 ts allspice; ground 1/4 ts cloves; ground 1/2 ts salt 2 1/4 c flour; unbleached, unsifted 1/2 ts baking powder 1/2 c almonds, ground 1 ts lemon rind; grated 2 ea eggs; large 3/4 c sugar 3/4 c honey 1/2 c milk --------------------------------ALMOND GLAZE-------------------------------- 1 c confectioners' sugar 1/2 ts almond extract 1 ts rum 1 tb ; water Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lemon Delight Cheesecake Categories: cakes Yield: 10 servings 1 1/2 c graham cracker crumbs 1/4 c sugar 1/2 c margarine, melted 1 ea env. unflovored gelatin 1/3 c cold water 1/3 c lemon juice 3 ea large eggs, separated 1/2 c sugar 1 ts grated lemon peel 16 oz cream cheese, softened* * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lime Delicious Cheesecake Categories: cakes Yield: 10 servings 1 1/4 c zwieback toast crumbs 2 tb sugar 1/3 c margarine, melted 1 ea env. unflavored gelatin 1/4 c cold water 1/4 c lime juice 3 ea large eggs, separated 1/2 c sugar 1 1/2 ts grated lime peel 16 oz light neufchatel cheese,soft 2 c thawed whipped topping 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters) Categories: soups, german Yield: 4 servings 1 c lentils; dried quick-cooking 6 c 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 tb vegetable oil 2 tb unbleached flour 1 tb vinegar 4 ea frankfurters; thickly sliced 1 tb catsup; tomato 1 ts salt 1/4 ts black pepper * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lisa's Tartar Sauce Categories: sauces/dips, cajun Yield: 10 servings 4 c mayonnaise 1 c parsley, chopped fine 1 c sweet relish,chopped&drained 1 dash, lea & perrins 1 c chow chow (sour)drained 1 bunch green onions, chopped 1 louisiana hot sauce (dash) 1 ea medium onion, chopped fine 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Little Cheddar Biscuits Categories: breads, cheese/eggs Yield: 8 servings 2 c unbleached flour 1 ts mustard; dry 1 ts paprika 1/4 ts baking powder 1 c butter; room temperature 10 oz cheddar; sharp, grated 1 ts worcestershire sauce 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Liver In Mustard Sauce Categories: meats, sauces/dips, cajun Yield: 4 servings 1 salt 1 ground red cayenne pepper 4 ea slices liver 1/2 - 3/4thick 1 oleo (margarine) 1 c shallots, chopped 1 c dry white wine 1 tb creole or poupon mustard 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Louisiana Roast Beef Categories: ground beef, cajun Yield: 6 servings 1/4 c onions, chopped very fine 1/4 c celery, chopped very fine 1/4 c bell peppers, chopped fine 2 tb unsalted butter 1 ts salt 1 ts white pepper 3/4 ts black pepper 3/4 ts minced garlic 1/2 ts dry mustard 1/2 ts ground cayenne 4 lb boneless sirloin roast 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mandel-Halbmonde (Almond Crecents) Categories: cookies, german Yield: 8 servings 1 c butter or margarine 3/4 c sugar 1 ts vanilla extract 1 1/2 ts almond extract 2 1/2 c flour; unbleached 1 c almonds; ground 1 confectioners' sugar Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Marble Cheesecake Categories: cakes Yield: 10 servings 1 c graham cracker crumbs 3 tb sugar 3 tb margarine, melted 24 oz cream cheese, softened 3/4 c sugar 1 ts vanilla 3 ea large eggs 1 oz square unsweeted chocolate * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Margarita Categories: beverages Yield: 1 servings 1 1/2 oz tequila 1/2 oz triple sec 1 oz lemon or lime juice 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mariachi Beefballs And Rice Categories: ground beef, rice/grains Yield: 6 servings 2 lb ground beef 1 c crushed corn chips 1/2 c milk 1 ea large egg, slightly beaten 2 ts salt 2 1/2 tb unbleached flour 2 tb butter or margarine 2 c sliced onion 1 ea clove garlic, crushed 1 ts chili powder 1/4 ts powdered cumin 19 oz (1 cn) tomatoes, undrained 4 oz (1 cn) green chilies,drained 1/2 c sliced ripe olives 1 mexican rice In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice. Mexican Rice: 1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese, 4 Oz (1 cn) Chopped Green cut into stripes 3 Cups Cooked Seasoned Rice Cheese Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Marinade And Basting Sauce For Brisket Of Beef Categories: sauces/dips, ground beef, cajun, marinade Yield: 8 servings 3 c dry red wine 3 ts salt 1 c olive or peanut oil 3 tb poupon mustard 2 tb wine vinegar 2 tb prepared horseradish 2 ts onion powder 3 tb lime juice 1 ts garlic powder 2 ts ground cayenne pepper 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Marinade For Lamb Or Goat Categories: sauces/dips, cajun, marinade, lamb Yield: 6 servings 4 c chablis wind 1 c green creme de menthe 1 tb onion powder 1 ts dried mint (crushed) 2 tb louisiana hot sauce 1 c soy sauce 1 c water 2 tb olive oil 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Marinierte Toamten (Marinated Tomatoes) Categories: vegetables, german Yield: 4 servings 4 ea tomatoes; large * 1 c vegetable oil 1/4 c wine vinegar 1/4 ts mustard; dry 1 ts salt 1/4 ts black pepper 1 ea garlic; clove, large, minced 1 tb basil; fresh, chopped 2 ea thyme; sprigs, fresh,chopped 1 ea marjoram; fresh, sprig, chop 1 tb scallion; minced * Tomatoes should be peeled and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mayonnaise Categories: sauces/dips, cajun Yield: 2 servings 2 ea egg yolks 1 ts salt 1 ea garlic clove, minced 1/2 c green onions, chopped fine 4 ea shots tabasco sauce 1 juice of 1/2 lemmon 2 c high-grade vegetable oil 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Meatless Mission Chili Categories: mexican, soups, vegetables, beans, chili Yield: 4 servings 2 tb safflower oil 1 clove garlic, minced 1 green bell pepper, chopped 1 stalk celery, chopped 1 sm onion, chopped (1/4 cup) 1 carrot, shredded 1 med zucchini, shredded 18 oz can tomatoes with juice 15 oz can kidney beans,drained 8 oz can tomato sauce (1 cup) 1/4 c water 1 1/2 ts chili powder, or to taste 1/4 ts hot pepper sauce, to taste 1 ts basil 1 ts oregano 1/2 ts black pepper 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Meersburger Kirschen-Dessert (Cherry Desert Meeresburg) Categories: desserts, fruits, german Yield: 4 servings 1 lb cherries; tart, fresh 3 tb kirsch 6 tb sugar 2 tb ; water 12 ea ladyfingers 8 oz cream cheese; * 1/2 ts vaillla extract 2 oz almonds; ground ** 1 c cream; heavy ----------------------------------GARNISH----------------------------------- 1 pistachio nuts; chopped * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Minature Cheesecakes Categories: cakes Yield: 6 servings 1/3 c graham cracker crumbs 1 tb sugar 1 tb margarine, melted 8 oz cream cheese, softened 1/4 c sugar 1 1/2 ts lemon juice 1/2 ts grated lemon peel 1/4 ts vanilla 1 ea large egg 1 garnishes * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mocha Chocolate Chip Cheesecake Categories: cakes, chocolate Yield: 10 servings 2 1/4 c graham cracker crumbs 12 oz seimi sweet choc.chips * 2 1/3 c butter, melted ** 1/2 c milk 4 ts instant coffee 1 ea env. unflavored gelatin 16 oz cream cheese, softened 14 oz sweetened condensed milk 2 c heavy cream, whipped 1 c chocolate chips * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mohren Mit Geschnetzeltern (Beef Strips And Carrots) Categories: vegetables, ground beef, german Yield: 4 servings 1 lb carrots 2/3 c carbonated soda water 1 c white wine 1 ts salt 1/4 ts sugar 1 lb sirloin steak 2 tb vegetable oil 2 ea onions; small, diced 1/4 ts white pepper 1/2 c heavy cream 1 tb parsley; chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mojhy Apples Categories: candies, fruits, german Yield: 6 servings 6 red apples 6 wooden lollypop sticks 1 c dark corn syrup 1 c sugar 1/2 c water 1 ds vanilla extract (just a dash Wash and dry apples. Remove stems and replace with stick stuck halfway into apple. Comvbine corn syrup, sugar, and water in deep saucepan. Stir and cook over medium heat until thoroughly disolved and mixture boils. Then cook, without stirring. to soft crack stage (a small amt of the mixture separates into threads which are hard but not brittle when dropped in cold water; or candy thermometer registers 280 deg F.) Remove from heat; add extract and stir only enough to mix. Place pan over boiling water to keep syrup from thickening. Then, dip apples and wind in a circular motion until thoroughly covered with syrup. Place on buttered pan with sticks upright and cool. Makes 6 Mojhy Apples. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mongolian Beef Categories: ground beef, oriental Yield: 4 servings 4 c peanut oil 15 ea green onion tops 1 tb minced ginger 1 lb flank or sirloin steak 1 1/2 tb water chestnut flour 2 ea egg whites 1 ea pinch salt 1 ea cornstarch paste ------------------------------------SAUCE----------------------------------- 1 ts chili paste with garlic 1/4 c chicken stock 2 tb dark soy sauce 1 ea pinch sugar 1 1/2 tb dry sherry +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Moroccan Chick Pea Soup Categories: soups, vegetables, moroccan Yield: 4 servings 2 tb safflower oil 2 carrots, grated 2 cloves garlic, minced 1 med onion, chop fine (1/2 c) 15 oz can chick peas, rinse,draine 3 c vegetable stock 1/3 c tahini 2 tb lemon juice 1 tb chopped fresh parsley 3/4 ts ground cumin 1/2 ts black pepper 1/2 ts thyme leaves 1/4 ts powdered tumeric 1/8 ts cayenne pepper 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mos' Nilly Guacamole Categories: mexican, salads, cajun Yield: 10 servings 1 ea large avocado 2 ts lea & perrins 1 ea clove garlic 1 tb salt 4 oz feta cheese 2 tb olive oil 1 tb poupon or creole mustard 1 tb lemon juice 2 tb wine vinegar 3/4 c chopped parsley or cilantro 2 ts louisiana hot sauce 1 c chopped tomatoes 1 lettuce, as bed for serving 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Neujahrspretzel (New Year's Pretzels) Categories: german Yield: 2 servings 2 c milk 1/2 c butter or margarine 2 pk yeast; active, dry 2 ts salt 1/2 c sugar 7 c flour; unbleached 2 ea eggs; large 1 c confectioners' sugar 1 ; water 1 ts vanilla extract 1/4 c almonds; chopped Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: No Tenemos Rancho Applesauce Cake Categories: cakes, sauces/dips Yield: 6 servings 2 c unbleached flour 1 c sugar 1 tb corn starch 1 tb cocoa 1/2 ts cinnamon 1/2 ts nutmeg 1/2 ts cloves 2 ts baking soda 1 ts baking powder 1/2 ts salt 1 c nuts 1 c raisins 1/2 c oil 1 ts vanilla 3 c hot applesauce Sift together all the dry ingredients, add nuts and raisins. Stir in the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes or until done. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: No-Bread Sandwiches Categories: cheese/eggs Yield: 4 servings ------------------------------EGG SALAD FILLING----------------------------- 3 ea eggs; lg, hard cooked, * 1/3 c celery, minced 1 hot pepper sauce, to taste 1 mayonnaise, to moisten ----------------------------------SANDWICH---------------------------------- 8 ea monterey jack cheese, slices 4 ea tomato; slices, thin 4 ea lettuce leaves 1 salt & pepper; to taste 1 dill pickle wedge 1 stuffed olives * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: No-Knead Cheddar Rolls Categories: breads, cheese/eggs Yield: 8 servings 1 1/2 c unbleached flour; unsifted 1 pk active dry yeast; or 1 tb active dry yeast; bulk 3 tb sugar 1 ts salt 3/4 c milk 1/2 c water 3 tb butter 1 c unbleached flour; unsifted 1 c cheddar; sharp, grated 1/4 c butter 1 ea egg yolk; lg 1 tb milk 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: No-Name-Yet Salad Categories: salads, cajun Yield: 10 servings 1 ea 16 oz can peeled tomatoes 1/2 c chopped onion 1/2 ts celery seed 4 ea eggs, hard boiled 2 tb juice from peeled tomatoes 1 ea 6 1/2 oz can tuna, mashed 2 tb dill relish 2 tb mayonnaise (heaping) 1 tb lea & perrins 2 ts poupon or creole mustard 1/4 ts garlic powder 1 tb olive oil 1 salt, to taste 2 ts louisiana hot sauce 2 ts wine vinegar 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Northwest Cheesecake Supreme Categories: cakes Yield: 10 servings 1 c graham cracker crumbs 3 tb sugar 3 tb margarine, melted 32 oz cream cheese, softened 1 c sugar 3 tb unbleached all-purpose flour 4 ea large eggs 1 c sour cream 1 tb vanilla 21 oz (1 can) cherry pie filling 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Nusskipferl (Nut Crecents) Categories: cookies, german Yield: 10 servings 1 pk yeast; active dry 4 c flour; unbleached, unsifted 1 c butter or margarine; -softened 1 c sour cream 3 ea egg yolks; large ----------------------------------FILLING----------------------------------- 3 ea egg whites; large 1 c nuts; ground 1 c sugar; or to taste 1 ts vanilla Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Nutty Cheese Brulee Categories: appetizers, cheese/eggs, desserts Yield: 1 servings 2 oz brie cheese, rind removed or 2 3/4 oz camembert cheeserind removed 2 ts ice cream topping * 1 tb broken pecan or walnuts ----------------------------------DIPPERS----------------------------------- 1 flat bread or 1 unsalted crackers 1 apple or pear slices * 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 15 seconds or till cheese begins to melt and lose its shape. Serve immediately with flat bread or unsalted crackers and apple or pear slices. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Oatmeal Raisin Cookies Categories: cookies Yield: 48 servings 1/2 c margarine; softened 1/2 c shortening 1 c brown sugar, lt; packed 1/2 c sugar 2 ea eggs 2 tb water 2 tb corn syrup, lt 2 ts vanilla 2 ts cinnamon 1/4 ts nutmeg 1/8 ts ginger 1 1/2 c flour; unsifted 1 ts baking soda 1 ts salt 3 c oats, old fashioned 1 c raisins 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Obsttorte (Fruit Torte) Categories: cakes, german Yield: 8 servings -----------------------------------PASTRY----------------------------------- 2 c flour; unbleached 1/4 c sugar 1 c butter; no margarine, unsalt 2 ea egg yolks ----------------------------------FILLING----------------------------------- 4 c fruit; fresh, canned, frozen 1/2 c sugar; if fresh fruit is -used 1/4 c ; water, if needed 2 tb cornstarch -------------------------------ALMOND COATING------------------------------- 1 ea egg white 1 tb sugar 1/2 c almonds; toasted, sliced ----------------------------------TOPPING----------------------------------- 2 tb sugar 1 ts vanilla extract 1 c cream; heavy, whipped CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Ochsenschwanzsuppe (Ox Tail Soup) Categories: soups, german, veal Yield: 6 servings 2 lb ox tails; disjointed or 2 ea veal tails 1 ea onion; medium, sliced 2 tb vegetable oil 8 c water 1 ts salt 4 ea peppercorns 1/4 c parsley; chopped 1/2 c carrots; diced 1 c celery; diced 1 ea bay leaf 1/2 c tomatoes; drained 1 ts thyme; dried, crushed 1 tb unbleached flour 1 tb butter or margarine 1/4 c madeira 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Old Fashioned Apple Cider Pie Categories: desserts, fruits, pies Yield: 6 servings 1 pastry for 9 pie; 2 crust 6 c apples; * 1 c apple cider or juice 2/3 c sugar 1 apple cider or juice 2 tb cornstarch 2 tb water 1/2 ts cinnamon; ground 1 tb butter or regular margarine * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Onion-Cheddar Bread Categories: breads Yield: 4 servings 2 1/2 c unbleached all-purpose flour 1 c whole wheat flour 1 pk active dry yeast 1/3 c warm water (110-115 degrees) 1/2 c orange juice 1/2 c water 2 tb butter or margarine * 1 ea env. onion soup mix 1 tb sugar 1 ts salt 5 oz shredded cheddar cheese 1 melted butter or margarine * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Open-Faced Crab Sandwich Categories: fish Yield: 6 servings 16 oz cream cheese; 2 pks 1/2 c ginger ale 2 tb onion; grated 2 tb worcestershire sauce 13 oz crab; 2 cns 6 ea english muffins 24 oz cheddar; md. sliced, * 12 ea tomato slices * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Orange And Peanut Sweet Potatoes Categories: desserts, vegetables Yield: 1 servings 1 ea med. sweet potato 1/8 ts finely shredded orange peel 1 tb orange juice 3/4 ts cornstarch 2 ts honey * 1 tb peanuts * Maple or maple-flavored syrup can be used in place of honey. ~------------------------------------------------------------------------- Peel and slice sweet potato crosswise into 1/2-inch thick slices. Place in a 10-ounce casserole. Sprinkle lightly with salt. Sprinkle with 1 T orange juice. Micro-cook, covered, on 100% power for 4 to 6 minutes or till potato is tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure stir together 1/4 c orange juice, cornstarch, and shredded orange peel. Stir in honey or maple (or maple flavored) syrup. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till thickened and bubbly, stirring every 15 seconds. Stir together sauce and potato slices. Sprinkle with peanuts. NOTE: ~---- True maple syrup is the best if you have it. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Orange Chicken Categories: poultry Yield: 2 servings 1 ea whole large chicken breast * 1/2 c cooked rice 1/4 ts finely shredded orange peel 1 dash ground cinnamon 1/2 c orange juice 1 1/2 ts cornstarch 2 tb broken walnut meats 2 cucumber roses (opt.) * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Orange Upside-Down Cheesecake Categories: cakes Yield: 10 servings 1 ea env. unflavored gelatin 1 1/2 c unsweetened orange juice 1/4 c sugar 2 c orange section 1 ea env. unflavored gelatin 1/2 c unsweetened orange juice 24 oz cream cheese, softened 1 c sugar 2 ts grated orange peel 1 c whipping cream, whipped 1 c vanilla wafer crumbs 1/2 ts cinnamon 3 tb margarine, melted 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Orange-Butterscotch Cheesecake Categories: cakes Yield: 10 servings 1 1/4 c old fashioned oats uncooked 1/4 c margarine, melted 1/4 c packed brown sugar 2 tb unbleached all-purpose flour 24 oz cream cheese, softened 3/4 c granulated sugar 2 ts grated orange peel 1 ts vanilla 4 ea large eggs 1/2 c packed brown sugar 1/3 c light corn syrup 1/4 c margarine melted 1 ts vanilla 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Orange-Glazed Ham Categories: meats Yield: 2 servings 6 oz slice fully cooked ham * 2 ea stalks celery ** 11 oz mandarin orange sections *** 1 ts cornstarch 1/8 ts ground ginger * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Oriental Stew Categories: soups, vegetables, oriental Yield: 6 servings 5 c vegetable stock 1 sm onion, thinly sliced * 2 cloves garlic, minced 1 tb minced gingeroot 1 1/2 tb soy sauce 3 stalks bok choy ** 1 sweet red pepper, julienned 1 c broccoli florets 1 carrot, shredded 1 c sliced mushrooms (3 oz) 1/2 c peas 2 oz buckwheat noodles (1/2 cup) 1/2 lb firm tofu, cut in 1/2 cubes 1/4 c watercress leaves * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Oringinal "philly" Cheesecake Categories: cakes Yield: 10 servings 1 c graham cracker crumbs 3 tb margarine, melted 24 oz cream cheese, softened 3/4 c sugar 5 tb lemon juice 1 1/2 ts grated lemnon peel 1 ts vanilla 3 ea large eggs, separated 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Oyster Pate Categories: appetizers, fish, cajun Yield: 6 servings 1 qt oysters (retain liquid) 1/4 ts garlic powder 1 ts louisiana hot sauce 1/2 ts onion powder 1 tb lea & perrins worcestershire 1 water (enough to cover oyste 1 salt, to taste 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Panhandle Cornbread Categories: breads Yield: 4 servings 1 c corn meal; yellow 1 tb baking powder 1 c cheddar; sharp, shredded 2 ea eggs; lg, beaten 1/2 c vegetable oil 1 c dairy sour cream 8 oz corn; cream style, 1 cn 4 oz green chile peppers; chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Parmesan Croutons Categories: breads, cheese/eggs, soups Yield: 1 servings 1/2 ea slice whole wheat bread 1 1/2 ts butter or margarine 1 1/2 ts grated parmesan cheese Trim crust from bread. Cut the half-slice of bread into halves, making squares. Diagonally cut each square into halves, making triangles. Arrange the bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or til the bread is dry. Remove the bread triangles from the the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 40 seconds or till melted. Drizzle over bread triangles. Sprinkle with Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pasta And Bean Soup Categories: pasta, soups, vegetables, beans Yield: 5 servings 1/2 c elbow macaroni,shells, etc 2 tb safflower oil 1 med onion, chopped 1 clove garlic, minced 1/2 green bell pepper, chopped 3 c 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 ts black pepper 1/2 ts summer savory 1/2 ts thyme leaves 1 ds cayenne pepper * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Patout's Boiled Crawfish Categories: fish, cajun Yield: 8 servings --------------------------------FOR THE BOIL-------------------------------- 40 lb live crawfish 1 c salt 1/2 c ground white pepper 1/2 c ground red pepper 1/2 c ground black pepper 5 lb small white onions 12 ea ears of corn, shucked 5 lb small new potatoes ----------------------------------SPRINKLE---------------------------------- 1/2 c ground white pepper 1/2 c ground red pepper 1/2 c ground black pepper 2 c salt 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Patout's Hot Crab Dip Categories: fish, sauces/dips, cajun Yield: 1 servings 1/2 c 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 c green onions, chopped 1/2 c parsley, chopped 1 ts dried basil 1 ts dried thyme 2 ts salt 2 ts ground black pepper 1 ts ground white pepper 1 5-6 shots tabasco sauce 1 lb fresh white crab meat 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Peach Cheese Pie Categories: cheese/eggs, desserts, fruits, pies Yield: 6 servings 8 oz cream cheese; softened, 1 pk 2 ea eggs; lg 1/2 c sugar 2 tb milk 1 ts vanilla 1 ea unbaked 9-inch pie shell 29 oz peaches; sliced, 1 cn 1 tb cornstarch 1/4 c sugar 1 ts lemon juice 1/4 ts almond extract ----------------------------------GARNISH----------------------------------- 1 maraschino cherries 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Peach Cobbler With Cheddar Biscuits Categories: cheese/eggs, desserts, fruits Yield: 6 servings 1 qt peaches; sliced 3/4 c sugar 1 tb cornstarch 1/4 ts salt 1 tb lemon juice 1 ts almond extract 1 1/2 tb butter ------------------------------CHEDDAR BISCUITS------------------------------ 1 c biscuit mix; bisquick 1/2 c cheddar; md, grated 1/2 tb butter; melted 1/3 c milk 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Peanut Chili Dip Categories: mexican, sauces/dips, chili Yield: 4 servings 1/3 c peanut butter (any variety) 3 tb water 2 tb soy sauce 2 tb lemon juice 2 ts honey 2 cloves garlic, finely minced 1 tb chili powder 1 ds crushed dried red pepper 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pecan Pie Categories: desserts, pies Yield: 1 servings 1 tb butter or margarine 1 ea large beaten egg 1/4 c dark corn syrup 3 tb sugar 1 ts unbleached flour 1/4 ts vanilla 1 pecan pie pastry shell 1/4 c pecan halves In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 20 to 30 seconds or till melted. Stir in the beaten egg, corn syrup, sugar, and flour. Micro-cook, uncovered, on 50% power for 3 to 3 1/2 minutes or till slightly thickened, stirring every 30 seconds. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 1 1/2 to 2 minutes or just till set, rotating the dish a quarter-turn every minute. Cool before serving. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Peppermint Cheesecake Categories: cakes Yield: 10 servings 1 c chocolate wafer crumbs 3 tb margarine, melted 1 ea env. unflavored gelatin 1/4 c cold water 16 oz soft philly cream cheese 1/2 c sugar 1/2 c milk 1/4 c crushed peppermint candy 1 c whipping cream, whipped 3 oz milk chocolate candy * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pfeffernusse (Pepper Balls) Categories: cookies, german Yield: 12 servings 4 c flour; unbleached, unsifted 1 ts baking powder 1 ts cinnamon 1 ts cloves; ground 1/2 ts mace 1 ts allspice; ground 1 black pepper; as desired 1 1/4 c honey 2 tb butter; (no margarine) 2 ea eggs; large 1 c confectioners' sugar 1 ts vanilla 1 ; water Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pilze In Sahnesosse (Mushrooms In Cream Sauce) Categories: sauces/dips, vegetables, german Yield: 4 servings 2 lb mushrooms; fresh 1/4 lb bacon; diced 1/4 c butter or margarine 2 ea onions; large, diced 1 c white wine 1/2 ts salt 1/4 ts pepper 1/4 ts paprika 1 nutmeg; pinch of 1 mace; pinch of 1 c cream; heavy 1 lemon juice; 1/2 med lemon 2 ea parsley; sprigs Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pita Crisps Categories: appetizers Yield: 4 servings 2 pita breads (6 diameter) 2 ts margarine 2 ts oregano 4 tb grated parmesan cheese 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Polka Dot Quick Bread Categories: breads, cheese/eggs, fruits Yield: 4 servings 2 c cranberries; fresh or frozen 1 c milk 1 ea egg; lg, slightly beaten 1/4 c butter; melted 1 tb orange peel; grated 2 c unbleached flour 1 c sugar 1 tb baking powder 1/2 ts salt 1 1/2 c cheddar; md, shredded 1/2 c walnuts; coarsely chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pop-Up Pizza Categories: breads, ground beef, pizza Yield: 8 servings ----------------------------------FILLING----------------------------------- 1 1/2 lb hamburger 1 c onion; chopped 1 c green pepper; chopped 1 ea garlic clove 1/2 ts oregano 1 ds salt 1/2 c water 1/8 ts hot pepper sauce 1 pk spaghetti sauce mix (1.5oz) -----------------------------------BATTER----------------------------------- 1 c milk 1 c flour 1 tb oil 2 ea eggs 1/2 ts salt ------------------------------------MISC------------------------------------ 7 oz jack/mozz. cheese slices 1/2 c parmesan cheese; grated 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Poppin' Fresh Barbe Cups Categories: breads, cheese/eggs, ground beef Yield: 6 servings 3/4 lb ground beef; lean 1 tb onion; minced 2 tb brown sugar 12 ea biscuits; * 1/2 c barbecue sauce; ** 3/4 c cheddar; sharp, shredded * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pork In Hot Peanut Sauce Categories: sauces/dips, pork/ham, oriental Yield: 4 servings 3 tb peanut oil 1/2 lb pork butt 2 ea cloves garlic; minced 1 tb minced fresh ginger root 1/2 c preserved radish 4 ea sq. canned firm bean curd 2 ea green onions ------------------------------------SAUCE----------------------------------- 2 tb crunchy peanut butter 1 tb dark soy sauce 1 tb cider vinegar 2 tb sesame oil 2 ea dried hot red chili peppers 2 ts sugar 1/3 c stock 1/2 ts msg (optional) +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pot 'n Cot Roast Categories: fruits, meats, ground beef Yield: 8 servings 5 lb chuck arm pot roast 30 oz (1 cn) apricots * 2 ts instant minced onion 1 ts marjoram 1 ts basil 1/4 ts pepper 1/3 c cream or cooking sherry 1 ts salt * Apricots may either be halves or whole canned apricots. ~------------------------------------------------------------------------- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Praline Cheesecake Categories: cakes Yield: 10 servings 1 c graham cracker crumbs 3 tb sugar 3 tb margarine, melted 24 oz cream cheese, softened 3/4 c dark brown sugar, packed 2 tb unbleached all-purpose flour 3 ea large eggs 2 ts vanilla 1/2 c pecans, finely chopped 1 granishes * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pretzels Categories: german Yield: 6 servings 1 pk yeast; active, dry 1 1/2 c ; water, warm,110-120 degre 1 ts salt 1 tb sugar 4 c flour; unbleached 1 ea egg; large, beaten 1 salt; coarse Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container. Makes 12 6-inch pretzels. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pumpkin Marble Cheesecake Categories: cakes Yield: 10 servings 1 1/2 c gingersnap crumbs 1/2 c finely chopped pecans 1/3 c margarine, melted 16 oz cream cheese, softened 3/4 c sugar 1 ts vanilla 3 ea eggs 1 c canned pumpkin 3/4 ts cinnamon 1/4 ts ground nutmeg 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pureed Vegetable Soup With Broccoli Florets Categories: soups, vegetables Yield: 4 servings 2 potatoes, peeled & diced 2 med stalks celery, chopped 2 med carrots, chopped 1 sm onion, chopped (1/4 cup) 1 clove garlic, minced 2 c vegetable stock 1/4 ts black pepper 1/2 ts thyme 1 ds nutmeg 3 c broccoli florets 1 c milk 1 egg yolk, lightly beaten 1 tb soy sauce 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Quick Applesauce Muffins Categories: fruits, sauces/dips, muffins Yield: 12 servings 2 c bisquick 1/4 c sugar 1 ts cinnamon 1/2 c applesauce 1/4 c milk 1 egg 2 tb cooking oil ----------------------------------TOPPING----------------------------------- 1/4 c sugar 1/4 ts cinnamon 2 tb butter or margarine, melted Preheat oven to 350 deg F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted buter, then in sugar-cinnamon. Makes 12. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Quick Cheddar Bread Categories: breads, cheese/eggs Yield: 4 servings 3 3/4 c unbleached flour 5 ts baking powder 1/2 ts salt 1/3 c butter 2 1/2 c cheddar; sharp 1 1/2 c milk 2 ea eggs; lg, slightly beaten 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Quick Pea Soup Categories: soups, vegetables Yield: 5 servings 2 tb margarine 2 stalks celery,finely chopped 2 cloves garlic, minced 1 med onion, chopped (1/2 cup) 2 c vegetable stock 16 oz bag frzn peas,thawed (3 cups 1 ds white pepper 1/2 c low-fat milk 1 ds nutmeg 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rahmapfelkuchen (Apple And Rum Custard Cake) Categories: cakes, german Yield: 8 servings ------------------------------------CRUST----------------------------------- 1 1/2 c flour; unbleached, unsifted 5 tb sugar 1 tb lemon rind; grated 2/3 c butter or margarine 1 ea egg yolk; large 1 tb milk ----------------------------------FILLING----------------------------------- 1/2 c soft bread crumbs 2 tb butter or margarine; melted 4 c apples; tart, sliced 1 tb lemon juice 1/4 c sugar 1/4 c raisins; * 1/4 c rum 3 ea eggs; large, beaten 1/3 c sugar 1 3/4 c milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Raspberry Cheese Pie Categories: cheese/eggs, fruits, pies Yield: 6 servings 8 oz cream cheese; softened, 1 pk 1/2 c dairy sour cream 1/3 c sugar 2 ea eggs; lg 1 ea unbaked 9-inch pie shell 20 oz frozen raspberries; thawed 1 water 3 tb cornstarch 1/2 c whipping cream; whipped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Red Beans With Rice Categories: cajun, pork/ham, rice/grains, beans Yield: 6 servings 1 lb red kidney beans 1 lb salt pork 2 ea cloves garlic 1 ts italian seasoning 1 ea bell pepper 1 ea chopped onion 1 ea stalk celery 1 ea whole hot pepper 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Red Wine Steak Categories: meats Yield: 4 servings 1 ea whole sirloin steak 2 c red wine 2 ts oregano 1 tb black pepper 1 ts salt 2 tb chopped parsley 1 ts chopped garlic 1 tb cooking oil 2 c mushrooms, halved 1/2 c chopped onions 1 tb worcestershire sauce Cut sirloin steak into individual serving pieces. Marinate steak in next six ingredients for eight hours. When ready to prepare, saute mushrooms and onions in oil; set aside. Brown steak in skillet. Add Worcestershire sauce, mushrooms and onions; simmer for 1/2 hour over low heat. Remove steak, mushrooms and onions to a large casserole and cover. With remaining pan juices, prepare a gravy; pour over steak. Serve with cooked egg noodles. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Remoulade Sauce Categories: sauces/dips, cajun Yield: 10 servings 1 pt mayonnaise 1 c ketchup 1 ea 10 oz bottle durkee's sauce 2 tb wine vinegar 2 tb lea & perrins 1/4 c olive oil 1 c creole or poupon mustard 2 ts louisiana hot sauce 1/2 c prepared horseradish 1 salt if needed 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rice With Garlic And Pine Nuts Categories: vegetables, garlic, rice/grains Yield: 6 servings 4 tb unsalted butter 1 garlic puree(1 roasted head) 4 c cooked regular rice 3/4 c pine nuts 1 salt & pepper to taste 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rice, Apple And Raisin Dressing Categories: ground beef, cajun, pork/ham, dressings Yield: 8 servings --------------------------------SEASONING MIX------------------------------- 2 ts salt 1 1/2 ts white pepper 1 ts garlic powder 1 ts dry mustard 1 ts ground cayenne pepper 1/2 ts black pepper ------------------------------RICE INGREDIENTS------------------------------ 1/4 c vegetable oil 1 c chopped onions 1 c chopped green bell peppers 1/2 c pecan halves, dry roasted 1/2 c raisins 4 tb unsalted butter 1 1/2 c uncooked rice (converted) 3 c pork, beef or chicken stock 2 c chopped unpeeled apples 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rich Cheddar Sauce For Apple Pie Categories: cheese/eggs, pies, sauces/dips Yield: 8 servings 6 oz cheddar; sharp, cubed 1/2 c milk 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rindergulasch (Beef Goulash) Categories: ground beef, german Yield: 4 servings 3 tb vegetable oil 1 lb round steak; cubed 3 ea onions; medium, chopped 1/2 ts salt 1/4 ts pepper 1/2 ts garlic salt 1 ts paprika 1/4 ts sugar 2 c water; hot 1 tb unbleached flour 1/4 c water; cold 1/2 c cream; heavy 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rinderrouladen (Beef Rolls) Categories: ground beef, pork/ham, german Yield: 4 servings 4 ea sandwich or roll steaks; * 2 ts mustard; dijon-style 1/2 ts salt 1/4 ts pepper 2 ea pickles; ** 2 oz salt pork; ** or 2 ea bacon; strips ** 1 ea onion; large, chopped 1/4 c vegetable oil 1 1/2 c beef broth; hot 4 ea peppercorns 1/2 ea bay leaf 1 tb cornstarch * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rindfleisch-Eintopf (Beef Stew) Categories: soups, ground beef, german Yield: 6 servings 1/4 c shortening 3 lb rump roast; boneless 2 c onions; sliced 1/4 c unbleached flour 2 tb salt 2 tb sugar 1 pepper; to taste 2 ts mustard; dry 1/2 ts celery seed 1/4 c water 1 lb tomatoes; (1 can) 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Roasted Garlic Categories: appetizers, garlic Yield: 1 servings 1 whole heads of garlic 1 toasted rounds french bread 1 softened sweet butter 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rocky Road Cheesecake Categories: cakes Yield: 10 servings 1 c chocolate wafer crumbs 3 tb margarine, melted 1 ea env. unflavored gelatin 1/4 c cold water 16 oz soft cream cheese 3/4 c sugar 1/3 c cocoa 1/2 ts vanilla 2 c mini marshmallows 1 c whipping cream, whipped 1/2 c chopped nuts 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rogan Josh Categories: ground beef, lamb, india Yield: 6 servings 2 ea 1 cubes of ginger chopped 8 ea cloves of garlic 1 1/2 c beef broth 10 tb vegetable oil 2 lb lamb or beef stew meat 10 ea whole black cardamoms 2 ea bay leaves 6 ea whole cloves 10 ea whole peppercorns 1 ea 1 stick cinnamon 2 ea medium onions 1 ts ground coriander 2 ts ground black cumin 4 ts red paprika 1/2 ts cayenne pepper 1 1/4 ts salt 6 tb plain yogurt 1/4 ts garam masala 1 black pepper Put the ginger, garlic, and 4 tablespoons water in blender. Blend well until you have a smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour if lamb and two if beef. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Roggenbrot (Rye Bread) Categories: breads, german Yield: 12 servings 2 pk yeast; active dry 1/2 c ; warm water(110-120 degree 1 1/2 c milk; lukewarm 2 tb sugar 1 ts salt 1/2 c molasses 2 tb butter 3 1/4 c rye flour; unsifted 2 1/2 c bread flour; unsifted 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rohkostsalat (Cabbage Fruit Salad With Sour-Cream Dressing) Categories: fruits, salads, vegetables, german, dressings Yield: 4 servings 2 c cabbage; raw, shredded 1 ea apple; med., diced, unpeeled 1 tb lemon juice 1/2 c raisins 1/4 c pineapple juice 1 1/2 ts lemon juice 1/4 ts salt 1 tb sugar 1/2 c sour cream 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rosenkohl In Bier Gedunstet (Brussels Sprouts In Beer) Categories: vegetables, german Yield: 4 servings 1 lb brussels sprouts; fresh 1 beer; any brand, to cover 1/2 ts salt 2 tb butter Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing) Categories: ground beef, german Yield: 6 servings ------------------------------------ROAST----------------------------------- 1/2 ts salt 1/4 ts white pepper 2 lb flank steak 1 ts mustard; dijon style ------------------------------MUSHROOM STUFFING----------------------------- 2 tb vegetable oil 1 ea onion; small, chopped 4 oz mushroom pieces; * 1/2 c parsley; chopped 2 tb chives; chopped 1 tb tomato paste 1/2 c bread crumbs; dried 1/4 ts salt 1/4 ts pepper 1 ts paprika ------------------------------------GRAVY----------------------------------- 3 ea bacon; strips, cubed 2 ea onions; small, fine chopped 1 c beef broth; hot 1 ts mustard; dijon style 2 tb tomato catsup * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rote Rubensalat (Red-Beet Salad) Categories: salads, vegetables, german Yield: 6 servings 2 ea red beets; bunches ----------------------------------MARINADE---------------------------------- 2 tb ; water 1/4 c vinegar 2 tb caraway seeds 1 ts sugar 2 tb onion; minced 1 ts horseradish 1/4 ts cloves; ground 1/2 ts salt 1/4 ts pepper 5 tb vegetable oil 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rotkohl (Red Cabbage) Categories: vegetables, ground beef, german Yield: 4 servings 2 tb vegetable oil 2 ea onions; small, sliced 2 lb red cabbage; shredded 2 tb vinegar 1 salt; to taste 1 ts sugar 1 ea apple; large, tart, *, or 1/2 c applesauce 1/2 c red wine 1/2 c beef broth; hot * Core and peel apple, then fine chop it. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rotkrautsalat (Red Cabbage Salad) Categories: salads, vegetables, german Yield: 4 servings 5 ea bacon; slices 1 ts sugar 2 tb vinegar 1/4 c wine; red or white 1/2 ea red cabbage; head, shredded 2 tb vegetable oil 1/2 ts salt 1/4 ts pepper 1 tb caraway seeds 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rum Raisin Cheesecake Categories: cakes Yield: 10 servings 1 c old fashioned oats, uncooked 1/4 c chopped nuts 3 tb brown sugar, packed 3 tb margarine, melted 16 oz cream cheese, softened 1/3 c granulated sugar 1/4 c unbleached all-purpose flour 2 ea large eggs 1/2 c sour cream 3 tb rum 2 tb margarine 1/3 c brown sugar, packed 1/3 c raisins 1/4 c chopped nuts 2 tb old fashioned oats, uncooked 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sadie's Shrimp Salad Categories: fish, salads, cajun Yield: 30 servings 2 lb macaroni, cooked 4 lb shrimp, boiled and peeled 24 ea eggs, hard boiled, chopped 2 c onion, finely chopped 1 c celery, finely chopped 2 c black olives, finely chopped 2 c dill pickles, chopped See Sadie's Shrimp Salad Dressing for directions ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sadie's Shrimp Salad Dressing Categories: fish, salads, cajun, dressings Yield: 30 servings 1 qt mayonnaise 1/2 c olive oil 2 tb louisiana hot sauce 2 tb lemon juice 1 tb lea & perrins worcestershire 1 tb mustard 2 tb ketchup 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sandtortchen (Sand Tarts) Categories: cookies, german Yield: 24 servings 2 1/2 c sugar 2 c butter or margarine 2 ea eggs; large 4 c flour; unbleached, unsifted 1 ea egg white; large, beaten 1 sugar 1 cinnamon 1 pecan; halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Saucy Beef Taco Pizza Categories: mexican, ground beef, pizza Yield: 4 servings 2 lb ground beef round 1 ea med. onion, chopped 16 oz taco sauce, mild or hot 4 oz (1 cn) mild green chilies * 1/2 c sliced ripe olives 8 oz (1 cn) refrigerated rolls ** 1 1/2 c crushed corn chips 1 c dairy sour cream 1 c shredded monterey jackcheese 1/2 c shredded cheddar cheese 1 sliced olives (optional) 1 sliced mushrooms (optional) 1 c shredded lettuce 1 ea med. avocado *** 1 ea med tomato, diced * Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced. ~------------------------------------------------------------------------- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sauerbraten Categories: ground beef, german Yield: 6 servings 4 lb beef roast; boneless 1 c water 1 c wine vinegar 2 ea onions; medium, sliced 1 ts salt 6 ea peppercorns 2 ea bay leaves 2 ea cloves 2 tb vegetable oil 1 ea tomato; medium * 2 tb unbleached flour 2 ts sugar 1/4 c water * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sauerbraten Klopse (Sauerbraten Meatballs) Categories: ground beef, german Yield: 4 servings 1 lb ground beef; lean 1/4 c milk 1/4 c bread crumbs; dry 1/8 ts cloves; ground 1/8 ts allspice; ground 1/2 ts salt 1 pepper; to taste 2 tb vegetable oil 1/2 c vinegar 3/4 ts ginger; ground 1 ea bay leaf 4 tb sugar; brown 2 tb unbleached flour 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sauerbraten Mit Ingwer Kuchen Sosse(Saurebraten&Gingersanps) Categories: cookies, ground beef, german Yield: 10 servings 4 lb rump roast; beef, boneless 2 ea onions; thinly sliced 8 ea peppercorns 4 ea cloves; whole 1 ea bay leaf 1 c white vinegar; mild 1 c water 1/2 c cider vinegar 1/4 c vegetable oil 1/2 ts salt 2 c water; boiling 10 ea gingersnaps 1/2 c sour cream 1 tb unbleached flour 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sauerkrautsalat Mit Schinken (Sauerkraut Salad With Ham) Categories: meats, salads, vegetables, german Yield: 4 servings 1 lb sauerkraut; (1 lb can) 1/2 lb blue grapes 6 oz ham; cooked ----------------------------------DRESSING---------------------------------- 1/2 c yogurt 1/4 ts salt 1/4 ts pepper; white 1 ts honey 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sausage And Cornbread Cabbage Rolls Categories: vegetables, ground beef, pork/ham, sausages Yield: 1 servings 2 ea large cabbage leaves 1 ea large beaten egg 1/2 c chopped apple (1 small) 3 tb cornbread stuffing mix 1 tb apple juice or cider 1/4 lb bulk pork sausage 1/4 c water 3 tb apple juice or cider 1/2 ts cornstarch 1/4 ts instant beef bouillon 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% power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider. Add sausage; mix well. Divide meat mixture into two equal protions. Place one portion of meat mixture on each cabbage leaf. Fold in sides. Starting at unfloded 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, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes. Transfer rolls to a plate. Cover and keep warm. For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls and serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sausage Sandwiches Categories: meats, sausages Yield: 1 servings 1/4 lb bulk italian sausage 1 tb chopped onion 2 tb catsup 1/8 ts dried oregano, crushed 1 ea french roll, split 1 ea slice mozzarella cheese Crumble the Italian sausage into a 30-ounce casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till sausage is done, stirring once. Drain off fat. Stir in the catsup and oregano. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till the sausage mixture is heated through. Place the roll bottom on a paper towel-lined nonmetal plate. Spoon the sausage mixture atop the roll bottom. Top with the slice of cheese and top of the roll. Micro-cook, uncovered, on 100% of power for 30 to 45 seconds more or till cheese is melted. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Savory Braised Short Ribs Categories: ground beef Yield: 6 servings 4 lb beef chuck shrot ribs * 10 1/2 oz (1 cn) condensed beef broth 1 c coarsely chopped onion 1 c water 4 ea whole peppercorns 2 ts worcestershire sauce 1 ea clove garlic, crushed 1/2 ts dried majorum leaves 1 horseradish sauce 3 tb unbleached flour 1/2 c water ----------------------------------GARNISHES--------------------------------- 1 tomato wedges 1 sprigs parsley * Ribs should be cut into serving-size peieces. ~------------------------------------------------------------------------- Trim any excess fat from short ribs. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat. Pour off drippings. Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once. Meanwhile, prepare Horseradish Sauce. Place short ribs on serving platter and keep warm. Skim fat from cooking liquid. Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes. Strain, if necessary, and serve with short ribs. Garnish platter with tomato wedges and parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Savory Cheddar Sandwiches Categories: cheese/eggs Yield: 6 servings 10 oz cheddar; sharp, grated 1 ea egg; lg 2 tb butter 1 tb onion; chopped 1 tb flour; unbleached 1/2 c cream; regular 1/4 ts salt 2 dr tobasco sauce 2 tb lemon juice 1 tb pimento; chopped 1 tb stuffed olives; chopped 12 ea bacon; slices 6 ea bread; slices 1 butter; softened 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Savory Hamburger Soup Categories: soups, ground beef Yield: 2 servings 1 ea lge. carrot, thinly sliced 2 tb chopped onion 1 tb water 1/2 lb lean ground beef 1 c tomato sauce 1/2 c water 2 tb dry red wine 1/2 ts sugar 1/4 ts salt 1 dash garlic powder 1 dash pepper 2 tb shredded cheddar cheese 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Schnittbohnensalat (Green-Bean Salad) Categories: salads, vegetables, german Yield: 4 servings 1 lb green beans; fresh * 1 ; boiling salted water 1/4 c stock; ** 3 tb vinegar 3 tb vegetable oil 2 ea onions; med., thinly sliced 1/2 ts dried dillseed 1 ts sugar * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Schokoladenpretzel (Chocolate Pretzels) Categories: chocolate, german Yield: 8 servings 1/2 c butter or margarine 1/4 c sugar 1 ea egg; large, beaten 1 ts vanilla extract 1/4 c milk 1/4 c cocoa 2 c flour; unbleached, unsifted -------------------------------COCOA FROSTING------------------------------- 2 tb cocoa 1 1/4 c confectioners' sugar 2 tb butter or margarine; melted 1/2 ts vanilla extract Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Make 2 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Schwalbennester (Barvarian Veal) Categories: ground beef, german, veal Yield: 4 servings 1 lb veal; cut in 4 thin slices 1/2 ts salt 1/8 ts sugar 1/2 ts pepper; white 1 tb mustard; dijon style 4 ea bacon; slices 4 ea eggs; large, hard cooked 2 tb vegetable oil 1 ea onion; medium, diced 3/4 c beef bouillon; heated 1 tb tomato paste 2 tb unbleached flour 1/4 c red wine 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake) Categories: cakes, fruits, german Yield: 8 servings ------------------------------------CAKE------------------------------------ 6 ea eggs; large 1 c sugar 1 ts vanilla extract 4 oz unsweetened bakingchocolate* 1 c flour; sifted ------------------------------------SYRUP----------------------------------- 1/4 c sugar 1/3 c ; water 2 tb kirsch ----------------------------------FILLING----------------------------------- 1 1/2 c confectioners' sugar 1/3 c butter; unsalted 1 ea egg yolk; large 2 tb kirsch liquer ----------------------------------TOPPING----------------------------------- 2 c sour cherries; canned, drain 2 tb confectioners' sugar 1 c cream; heavy, whipped 8 oz semisweet chocolate bar (1) * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Schweinekotelett In Zweibelsosse (Pork Chops In Onion Sauce) Categories: vegetables, ground beef, pork/ham, german Yield: 4 servings 4 ea pork chops 1/2 ts salt 1/4 ts pepper 1 1/2 tb unbleached flour 1 1/2 tb vegetable oil 4 ea onions; small (2 med) * 1/2 c beer 1/2 c beef broth; hot 1 ts cornstarch * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Schweinekoteletts In Saurer Sahnesosse (Baked Pork Chops) Categories: pork/ham, german Yield: 6 servings 6 ea pork chops 1 ea garlic clove; minced 1 ts caraway seeds; crushed 2 ts hungarian paprika; mild * 1/2 ts salt 1 pepper; as desired 1 c white wine; dry 1 c sour cream (optional) * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Scrambled Eggs And Ham Categories: cheese/eggs, meats Yield: 2 servings 2 oz boiled ham cut into strips 2 tb sliced green onion 1 tb butter or margarine 1/4 ts dried basil, crushed 4 ea large beaten eggs 1/4 c whole milk 1/4 c shredded cheddar cheese 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Shahi Korma Categories: ground beef, lamb, india Yield: 6 servings 8 ea cloves garlic 1 ea 1 cube of fresh ginger 5 tb blanched slivered almonds 1 c water or beef broth 7 tb vegetable oil 2 lb boned lamb or beef (1 cubes 10 ea whole cardamom pods 6 ea whole cloves 1 ea 1 stick of cinnamon 2 ea medium onions chopped 1 ts ground coriander 2 ts black cumin ground 1/2 ts cayenne pepper 1 1/4 ts salt 1 1/4 c heavy cream 1/4 ts garam masala Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef). Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sheepherder Bread Categories: breads Yield: 18 servings 1 1/2 c active sourdough starter 4 c unbleached flour 2 tb sugar 2 tb shortening, melted 1 ts salt 1/4 ts baking soda Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Shrimp And Asparagus Salad Categories: fish, salads, vegetables Yield: 4 servings 1 lb green or purple asparagus 1 trimmed & cut in 1/2 pieces 1 lb cooked, pealed & cleaned 1 shrimp.................. 1/2 c chopped red bell pepper 1 c mayonnaise (not salad dressg 1/4 c finely chopped parsley 1/2 ts freshly ground white pepper 1/2 ts celery seed 1/2 ts salt 1 tb prepared horseradish 1/4 c freshly squeezed lemon juice 1 endive or green leaf lettuce 2 ea hard-cooked eggs, diced 4 ea lemon wedges Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Shrimp Creole Categories: fish, cajun Yield: 6 servings 2 lb fresh shrimp, heads off 1 qt water 1/2 c 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 ts salt 1 ts ground red pepper 1/2 ts ground black pepper 1/2 ts ground white pepper 1 tb fresh thyme or 2 t dried 1 tb fresh basil or 2 t dried 1 1/2 ts sugar 5 ea bay leaves 1 c green onions, chopped 1 c parsley, chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Shrimp In Indian Sauce Categories: fish, sauces/dips, ethnic Yield: 4 servings 1 1/2 lb raw shrimp 2 tb butter 1/2 c finely chopped onion 1/4 ts dried red pepper 1/2 ts ground cumin 1 ea juice of a lime 1 c sour cream 1/2 c plain yoghurt 1/4 c chopped fresh coriander 1 salt & pepper to taste Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Shrimp Newburg Categories: fish, ground beef, cajun Yield: 8 servings 2 tb butter 2 tb flour 1 c milk 2 lb raw shrimp 2 ea pimentos and 1 can liquid 1 ea egg 1/2 c cream 1 ea small onion 1/4 ts salt 1/4 ts pepper 2 tb lea & perrins sauce 2 ea beef bouillon cubes 1/2 ts dry mustard 1 onion tops 1 tabasco sauce 1/4 c hot water 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Shrimp Soup Categories: fish, soups, cajun Yield: 10 servings 8 c chicken stock 2 ts louisiana hot sauce 1 c green onions, chopped 1/2 c celery, chopped 1 salt, to taste 1 tb garlic, diced 1 tb lea & perrins 1 c parsley, chopped 2 c white wine, dry 2 lb shrimp, chopped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Smothered Round Steak Categories: ground beef, cajun Yield: 4 servings 2 lb round steak 2 ts salt 1/2 ts ground black pepper 1 ts ground red pepper 1 ts ground white pepper 1 all-purpose flour (dredging) 1/2 c vegetable oil 3 ea medium onions, chopped 2 ea bell peppers, chopped 1 ea celery rib, chopped 1 c beef stock or water 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Snickerdoodles Categories: cookies Yield: 54 servings 1 c butter or margarine 3/4 c brown sugar; packed 3/4 c sugar; +plus+ 1 ts sugar 2 ea eggs 1 3/4 c flour, all-purpose 2 c uncooked oats 2 ts cinnamon 1 ts baking soda 1/2 ts salt; (optional) 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sour Cream Burgers Categories: ground beef Yield: 1 servings 2 tb dairy sour cream 1 tb sliced green onion 2 ts fine dry bread crumbs 1/8 ts salt 1 dash pepper 1/4 lb lean ground beef 1 ea hamburger bun * 1 lettuce leaves 1 ea thin slice tomato 1 dairy sour cream (opt.) * Hamburger bun should be split, toasted and buttered. ~------------------------------------------------------------------------- Stir together 2 T sour cream, green onion, bread crumbs, salt and freshly ground pepper. Add ground beef; mix well. Shape the ground beef mixture into one 3/4-inch thick patty. Place the patty in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook, loosely covered, on 100% power for 1 1/2 to 2 minutes. Turn patty over; rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for another 1 1/2 to 2 minutes or until done. Drain off fat. Serve on toasted bun with lettuce and tomato. Dolop with additional sour cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Banana Bread Categories: breads Yield: 12 servings 1/2 c shortening 1 c sugar 1 ea large egg 1 c mashed bananas 1 c active sourdough starter 2 c unbleached flour 1 ts salt 1 ts baking powder 1/2 ts baking soda 3/4 c chopped walnuts 1 ts vanilla or 1 ts grated orange peel Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Cornbread Categories: breads Yield: 4 servings 1/2 c active sourdough starter 2 tb margarine, melted 1/2 c cornmeal 1 ts salt 1 tb sugar 1/2 c sour cream or yogurt 2 ea large eggs, stirred 1 c unbleached flour 1/2 ts cream of tartar 1/2 ts baking powder Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough French Bread Categories: breads, french Yield: 18 servings 1 pk active dry yeast 1/4 c warm water (110 to 115 f) 4 1/2 c unbleached flour, unsifted 2 tb sugar 2 ts salt 1 c warm water 1/2 c milk 2 tb vegetable oil 1/4 c sourdough starter Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Pizza Shells Categories: breads, pizza Yield: 4 servings 1 c sourdough starter 1 tb shortening, melted 1 ts salt 1 c flour Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Pumpernickle Categories: breads Yield: 10 servings 1 1/2 c active sourdough starter 2 tb caraway seeds, chopped 2 c unsifted rye flour 1/2 c boiling black coffee 1/2 c molasses 1/4 c dry skim milk 2 ts salt 3 tb melted shortening 1/2 c whole milk 2 3/4 c unbleached flour 1 pk active dry yeast Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Sams Categories: breads Yield: 4 servings 1/2 c active sourdough starter 1/2 c sugar 2 tb shortening 2 c unbleached flour 1 ts baking powder 1 ea large egg 1/2 ts nutmeg 1/4 ts cinnamon 1/2 ts baking soda 1/2 ts salt 1/3 c buttermilk or sour milk Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Starter #1 Categories: breads Yield: 1 servings 2 c unbleached flour 1 pk active dry yeast 1 water to make thick batter Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Starter #2 Categories: breads Yield: 1 servings 2 c unbleached flour 1 water to make thick batter Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Starter #3 Categories: breads Yield: 1 servings 2 c unbleached flour 1 warm milk to make thick bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Starter #4 Categories: breads Yield: 1 servings 1 unbleached flour 1 potato water Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Starter #5 Categories: breads Yield: 1 servings 4 c unbleached flour 2 tb salt 2 tb sugar 4 c lukewarm potato water Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Starter #6 Categories: breads Yield: 1 servings 1 c milk 1 c unbleached flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spareribs And Apples Categories: meats, german Yield: 4 servings 5 lb meaty spareribs 3 tb butter 1 ds pepper 1 qt sauerkraut, rinsed 2 onions, sliced 1 carrot, grated 3 apples, sliced 1 1/2 c dry white wine Preheat oven to 350 deg F. In skillet, lightly brown spareribs in butter. Sprinkle with pepper. In separate bowl, mix together sauerkraut, onions and carrots. Place half this mixture in baking dish. Add half the apple slices and all the spareribs. Cover with remaining sauerkraut mixture, apple slices, and wine. Cover and bake 1 hour 45 minutes. Nice with mashed potatoes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spargel In Weisser Sosse (White Asparagus In White Sauce) Categories: sauces/dips, vegetables, german Yield: 4 servings 29 oz white asparagus; (2 cans) 2 tb margarine 2 tb unbleached flour 1/2 c ; asparagus liquid 1/2 c milk 4 oz ham; cut into julienne -strips 1/8 ts nutmeg; freshly grated 1/4 ts salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spargelgemuse (Fresh Asparagus) Categories: vegetables, german Yield: 6 servings 2 lb asparagus; fresh, any color 1 ; water, boiling salted 1/4 c butter 3 tb parmesan cheese; grated 1 ea egg; large, hard-cooked Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spatzle (Spaetzle Noodles) Categories: breads, pasta, german Yield: 4 servings 3 c flour; unbleached 1 ts salt 1/4 ts nutmeg 4 ea eggs; large, beaten 1/2 c ; water, or more 1/4 c butter Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spiced Basmati Rice (Masaledar Basmati) Categories: rice/grains, india Yield: 6 servings 2 c basmati rice 3 tb vegetable oil 1 ea small onion finely chopped 1/2 ts finely minced garlic 1/2 ts garam masala 1 ts salt 2 2/3 c chicken stock Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot, put in the onion. Stir and fry until the onion bits have browned. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3 to 4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pan, turn down the heat. Now pour in the stock and bring the rice to a boil. Cover with a very tight-fitting lid, turn heat to very, very low and cook for 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spicy Green Beans (Masaledar Sem) Categories: beans, ethnic Yield: 6 servings 1 1/2 lb fresh green beans 1 ea in cube peeled chopped ginge 10 ea whole cloves garlic 1 1/2 c water 5 tb vegetable oil 2 ts whole cumin seeds 1 ea dried hot red chili 2 ts ground coriander 1 1/4 ts salt 3 tb lemon juice 1 ts ground roasted cumin Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spicy Marinated Shrimp And Garlic Categories: fish, garlic Yield: 6 servings 1 c olive oil 1 juice of 1 lemon 1/2 ts paprika 1 ea bay leaf 1 ts crushed rosemary leaves 1/4 ts cayenne pepper 1 dashes tabasco sauce 1 salt (to taste) 1 fresh ground pepper(2 taste) 1 dashes worcestershire sauce 30 ea cloves garlic * 1 1/2 lb shrimp (about 20 /lb) 1 fresh parsley, chopped * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Split Pea Soup Categories: soups, vegetables Yield: 6 servings 1 lb smithfield ham, bits/pieces 1 ea large onion, chopped 1 ga water 2 lb split peas 3 ea large carrots, chopped fine 2 ea celery stalks w/ leaves Separate fat from meat. Fry fat in soup pan. When crisp, discard solids. Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add water, peas, carrots, and celery (center portion with leaves, chopped fine). Cover and cook slowly until peas are mushy. Do not puree. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Springerle (Molded Christmas Cookies) Categories: cookies, german Yield: 12 servings 4 ea eggs; large 2 c sugar 1 ts anise extract 4 1/2 c cake flour; sifted * NOTE: ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spritzgeback (Spritz Cookies) Categories: cookies, german Yield: 10 servings 1 c butter; (no margarine) 2/3 c confectioners' sugar 1 ea egg; large 1 ea egg yolk; large 1 ts almond or lemon extract 2 1/4 c flour; unbleached, unsifted 1/4 ts salt 1/2 ts baking powder 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Steak Au Poivre Categories: ground beef Yield: 1 servings 1/2 ts whole black peppercorns 1 ea beef cubed steak 1 tb cooking oil 1 tb brandy 1/8 ts instant beef bouillon Coarsely crack peppercorns. Sprinkle both sides of steak with crushed peppercorns, pressing in firmly with fingers. Let steak stand at room temperature for 30 minutes. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add the cooking oil to the browning dish. Swirl to coat dish. Place the steak in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steak and micro-cook, covered, on 100% power about 30 seconds more or until done. Remove steak to a warm plate. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 20 to 30 seconds or till boiling. Pour over steak and serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Steaks Esterhazy Categories: meats, german Yield: 4 servings 1/4 lb mushrooms; diced 1 ea carrot; small, diced 1 ea shallot or green onion; * 2 tb butter 1 ts paprika 1/2 ts salt 1 c sour cream 1 ts worcestershire sauce 4 ea servings of steak; ** * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stefado Of Beef And Garlic Categories: ground beef, garlic Yield: 6 servings 3 lb stew meat trimmed 1 cubes 6 oz (1 cn) tomato paste 1/2 c fresh parsley, chopped 1 salt & pepper to taste 1 ea bay leaf 1 ts dried oregano, crumbled 1 ts cinnamon 1 ts ground cumin 1/2 ts sugar 1/2 c dry white wine 1/4 c dry red wine vinegar 1 lb pearl onions * 30 ea cloves garlic * 1/2 lb feta cheese, crumbled 1 c walnuts, coarsely chopped 1/2 c fresh parsley, chopped. * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stir Fried Scallops And Apples Categories: fish, fruits Yield: 4 servings 2 stalks celery 1 lb scallops 2 apples 3 tb margarine 1 lemon Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat margarine in heavy skillet over high heat and stir fry celery for 2 minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more margarine if needed. Sprinkle with juice from remaining half of lemon, and serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stir-Fried Chicken & Apples Categories: poultry Yield: 4 servings 2 whole chicken breasts * 1/3 c honey 2 ts curry powder 2 apples, peeled & chopped 3 tb oil 1 stalk celery, sliced 1/4 c raisins 3 tb chopped parsley * skinned and deboned Cut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices. Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. Add raisins and parsley, stir well and serve over rice. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stirred Custard Sauce Categories: fruits, sauces/dips Yield: 1 servings 1 ea large beaten egg yolk 1/3 c half & half light cream 2 ts sugar 1 dash salt 1 1/2 ts gallaiano, brandyor ameretto 1/4 ts vanilla --------------------------------FRESH FRUIT--------------------------------- 1 orange slices 1 halved strawberries 1 sliced kiwi 1 sliced peaches 1 pinapple chunks In a 1-cup measure stir together egg yolk, light cream, sugar and salt. Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds. Place the 1-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 refrigerate till serving time. To serve, spoon over one of the above fruits or a mixture of the above 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 Ameretto 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 before it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the Custard Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Strawberry Cheesecake Categories: cakes Yield: 12 servings ------------------------------------CRUST----------------------------------- 1 1/2 c graham crakers 2 tb sugar 3 tb butter or margarine; melted ----------------------------------FILLING----------------------------------- 19 oz cream cheese; softened 1 c sugar 2 ts lemon peel; grated 1/4 ts vanilla 3 ea eggs ------------------------------------GLAZE----------------------------------- 1 c mashed strawberries 1 c sugar 3 tb cornstarch 1/3 c water 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Strawberry Soup Categories: desserts, fruits, soups Yield: 4 servings 1 c plain yogurt 1 c sliced fresh strawberries 2 tb orange juice 1 tb honey 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Streuselkuchen (Crumb Cake) Categories: cakes, german Yield: 6 servings ----------------------------------TOPPING----------------------------------- 1/4 c sugar 1/4 c brown sugar 2 ts cinnamon 1 c flour; unbleached, unsifted 1/2 c butter or margarine ------------------------------------CAKE------------------------------------ 2 1/4 c flour; unbleached, unsifted 1/4 c sugar 1/4 ts salt 1 pk yeast; dry 3/4 c milk 1/2 c butter or margarine 1 ea egg; large TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stroganoff Sandwich Categories: cheese/eggs, vegetables, ground beef Yield: 6 servings 1 ea french bread; loaf, unsliced 1 1/2 lb ground beef; lean 2 tb onion; grated 1 1/2 c cheddar, md. sharp, grated 1 c sour cream 1 tb worcestershire sauce 1 salt & pepper; to taste 2 ea tomatoes; md. chopped 1 ea green pepper; bell, * * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stuffed Mexican Meatloaf Categories: mexican, ground beef, meatloaf Yield: 8 servings 2 lb ground beef chuck 8 oz (1 cn) tomato sauce 1/2 c taco seasoning mix * plus 2 tb taco seasoning mix * 1/3 c chopped green pepper 1/3 c finely chopped onion 1 1/2 ea slices white bread ** 1 ea large egg, slightly beaten 2 c shredded cheddar cheese 1/2 c sour cream 1 cheddar cheese slices ----------------------------------GARNISHES--------------------------------- 1 avocado slices 1 cherry tomatoes * Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons. ** Tear bread slices into fresh bread crumbs. ~------------------------------------------------------------------------- Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stuffed Pork Chops Categories: cajun, pork/ham Yield: 6 servings 2 ea med. apples coarsely chopped 7 tb unsalted butter 3 tb light brown sugar 1 ts vanilla extract 1/2 ts ground nutmeg --------------------------------SEASONING MIX------------------------------- 1 tb salt 1 ts onion powder 1 ts ground cayenne pepper 3/4 ts garlic powder 1/2 ts white pepper 1/2 ts dry mustard 1/2 ts rubbed sage 1/2 ts ground cumin 1/2 ts black pepper 1/2 ts dried thyme leaves ----------------------------PORK CHOP INGREDIENTS--------------------------- 6 ea 1-3/4 thick pork chops 3/4 lb ground pork 1 c chopped onions 1 c chopped green bell peppers 2 ts minced garlic 1 cn (4 oz) diced green chilies 1 c pork or chicken stock 1/2 c very fine bread crumbs 1/2 c finely chopped green onions 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stuffed Rolls Categories: breads, cheese/eggs, vegetables Yield: 6 servings 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. * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stuffed Steak Roll Categories: ground beef Yield: 2 servings 1/2 lb boneless top round * 4 ts water 1 tb butter or margarine 1/2 c cornbread stuffing mix 2 tb shredded carrot 2 ea green onions, sliced 1 ts water 1 ts kitchen bouquet 2 ts butter or margarine 2 ts unbleached flour 1/2 c water 2 ts dry sherry 1 ts kitchen bouquet 1/2 ts instant beef bouillon * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Succulent Sour Cream Pot-Roast Categories: meats, ground beef Yield: 6 servings 5 lb bonless rolled chuck roast 2 tb unbleached flour 1 tb cooking oil 1/2 ts salt 1/4 ts pepper 3/4 c water 1 ea clove garlic, pressed 2 ea small onions, chopped 1/2 c tomato sauce 1 ea bay leaf 1/8 ts thyme leaves 1/2 lb fresh mushrooms, sliced 2 tb butter 1 c dairy sour cream 1 hot buttered noodles 1 paprika Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sun-Sational Cheesecake Categories: cakes Yield: 10 servings 1 c graham cracker crumbs 3 tb sugar 3 tb margarine, melted 24 oz cream cheese,softened 1 c sugar 3 tb unbleached all-purpose flour 2 tb lemon juice 1 tb grated lemon peel 1/2 ts vanilla 4 ea large eggs (1 separated) 3/4 c sugar 2 tb cornstarch 1/2 c water 1/4 c lemon juice 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sunday Black-Bean Soup (New York Times) Categories: soups, beans Yield: 6 servings 1 lb dried black beans 2 ea smoked ham hocks 3 c chicken stock 4 ea coarsely chopped carrots 3 ea coarsely chopped onions 3 ea coarsely chopped celery 1 tb chopped jalepeno pepper 3 ea garlic cloves 1 ts cumin 1 c dry sherry 1 ea lime (juice) To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sunrise Popovers Categories: breads, cheese/eggs Yield: 8 servings 4 tb vegetable shortening 1 1/3 c unbleached flour 1/2 ts salt 2/3 c milk 2/3 c water 4 ea eggs; lg 1/2 c cheddar; sharp, shredded 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Suss-Saures Kartoffelgemuse (Sweet-And-Sour Potatoes) Categories: vegetables, german Yield: 4 servings 8 ea new potatoes; boiled in skin 1 ea onion; medium, diced 1/4 ts salt 1/4 ts pepper 3/4 c sugar 4 ea bacon; slices, cut up 3/4 c vinegar Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage) Categories: vegetables, german Yield: 6 servings 1/4 c butter 4 ea apples; med., peel, slice 1/2 ea onion; red, chopped 1 ea red cabbage; head,fine shred 1 c red wine 4 ea cloves; whole 1/3 c brown sugar 2 ea bay leaves 1/4 c vinegar 1/4 c butter 1 lemon juice; of 1/2 -med.lemon Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sweet 'n' Sour Sauced Pork Categories: sauces/dips, pork/ham, oriental Yield: 1 servings 1/4 lb lean boneless pork 2 ts cooking oil 1 ts sesame oil 1 ea sm. carrot * 1/2 ea sm. green bell pepper ** 1 ea green onion, sliced 2 tb brown sugar 1 ts cornstarch 1 tb water 1 tb red wine vinegar 1/2 ts soy sauce 1 dash ginger 1/2 c pineapple chunks, drained 1 hot cooked rice * Carrot should be sliced thinly and use a bias cut. ** Pepper should be cut into strips. ~------------------------------------------------------------------------- Partially frezze pork. Thinly slice into bite-size strips. Preheat a 6 1/2-inch microwave browning dish on 100% power for 4 minutes. Add cooking oil and sesame oil to browning dish. Swirl to coat the dish. Add the sliced pork. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till pork is no longer pink, stirring every 30 seconds. Stir in sliced carrot, green pepper strips and sliced green onion. Micro-cook, covered, on 100% power for 2 to 3 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir together the brown sugar, and cornstarch. Stir in the water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or until thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power about 30 seconds more or till the pineapple is heated through. Toss the pineapple mixture with the pork mixture and serve with cooked rice. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sweet Potatoes And Apples Categories: vegetables Yield: 5 servings 2 c sweet potatoes * 2 apples, peeled 1/2 c brown sugar 4 tb butter 1/2 ts salt * boiled and skinned Preheat oven to 350 deg F. Slice cooked potatoes and apples 1/4"- 1/2" thick. Place half of each in buttered baking dish. Sprinkle with half the sugar, salt, and dot with half the butter. Repeat. Cover and bake 40 minutes. Variations: Add 1/2 cup chopped nuts and/or tablespoon of grated orange rind. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Taco Salad Categories: mexican, pork/ham, sausages Yield: 2 servings 1/2 lb bulk pork sausage 2 tb chopped onion 1/2 c tomato sauce 2 tb canned chili peppers,chopped 1 1/2 ts unbleached flour 1 ts chili powder (or to taste) 1 dash of garlic powder 3 c torn lettuce 1 ea lge. carrot, shredded 1/2 c cherry tomatoes, halved 1/4 c monterey jack cheese shreds 1/4 c coarsely crushed taco chips 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tempting Trifle Cheesecake Categories: cakes Yield: 10 servings 1 1/2 c soft coconut macaroons* 24 oz cream cheese, softened 3/4 c sugar 4 ea large eggs 1/2 c whipping cream 1/2 c sour cream 2 tb sweet sherry 1 ts vanilla 10 oz red raspberry preserves 1/2 c whipping cream, whipped 1 toasted slivered almonds * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tex-Mex Dip Categories: mexican, sauces/dips Yield: 12 servings 2 tb lemon juice 1/2 ts salt 3 ea avocadoes, medium size 1/4 ts pepper 1 c sour cream 1/2 c mayonnaise 1 ea taco seasoning mix packet 21 oz bean dip; plain or jalepeno 1 c green onions; chopped 3 ea tomatoes; seeded and chopped 7 oz olives; chopped 8 oz sharp cheddar cheese; grated 1 tortilla chips Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour ccream and taco mixture. Sprinkle wit chopped onions, tomatoes, and olives. Cover with shredded cheese. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: The Doctor's Sourdough Bread Categories: breads Yield: 18 servings 1 c sourdough starter 2 c warm water 2 c warm milk 1 tb butter 1 pk active dry yeast 1/4 c honey 7 c unbleached flour 1/4 c wheat germ 2 tb sugar 2 ts salt 2 ts baking soda Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Toasty Walnut Muffins Categories: muffins Yield: 1 servings 2 tb quick cooking rolled oats 1/4 c unbleached flour 1 tb sugar 1/2 ts baking powder 1 dash of ground cinnamon 1 ea large beaten egg yolk 1 tb cooking oil 1 tb milk 2 tb broken walnuts, toasted 1 tb raisins 1 ts unbleached flour 1/2 ts brown sugar 1/2 ts butter or margarine Stir together oats and 1 T warm water, let stand for 5 minutes. Meanwhile, stir together 1/4 cup flour, sugar, baking powder, cinnamon, and dash of salt. Stir egg yolk, oil, and milk into oat mixture; add to dry ingredients, stirring just til moistened. Fold in 5 TEASPOONS of the walnuts and the raisins. Line two 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 1 t flour, brown sugar, butter and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till done, rearranging once. (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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tomatensalat (Tomato Salad) Categories: salads, vegetables, german Yield: 4 servings 5 ea tomatoes; med., chopped 1 tb sugar 1 ts salt 1 ts basil; dried 1/4 ts thyme; dried 1/4 ts pepper; freshly ground 1/2 c vegetable oil 6 tb vinegar 1 tb worcestershire sauce 1 ea onion; large, diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Traditional Decorated Christmas Cookies Categories: cookies Yield: 48 servings 3/4 c butter, unsalted; softened 1/2 c sugar 1 ea egg 1 tb lemon peel; finely grated 1 ts vanilla 1/4 ts salt 2 1/4 c flour; unsifted 1 tb water; (use 2 if req'd) ------------------------------------ICING----------------------------------- 3 ea egg whites 1 lb powdered sugar 2 ts water; (use 3 if req'd) 1 food colors, sprinkles, etc 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tropfkrapfen (Drop Donuts) Categories: cakes, german Yield: 10 servings 1/4 c butter; softened 1 c sugar 2 ea egg yolks; large, beaten 1 ea egg; large, whole, beaten 4 c flour; unbleached 2 ts baking powder 1/4 ts nutmeg 1/2 ts baking soda 3/4 c butter or sour milk 1 confectioners' sugar Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tropical Chicken Salad Categories: poultry, salads Yield: 6 servings 2 c chicken, white meat, * 2 apples, peeled and diced 1 c pineapple chunks 1/3 c chopped almonds 1/2 c shredded coconut 1/4 c white raisins (opt.) 3 tb chopped chutney 2 ts curry powder 3/4 c mayonnaise * Cooked and cubed In a bowl, combine chutney, curry, and mayonnaise. Combine all other ingredients in a separate bowl. Stir curry, chutney, and mayonaisse mixture into the chicken mixture. Serve on watercress or lettuce leaves, with slices of avocado. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: True Garlic Bread Categories: breads, garlic Yield: 6 servings 1 garlic puree(2 roasted head) 1/4 lb unsalted butter, softened 2 tb (2 pk) dry yeast 1/2 c warm water (115-120 degrees) 2 1/2 c warm water 2 tb kosher salt 3 1/4 c whole wheat flour 3 1/4 c unbleached all purpose flour 1 cornmeal 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tuna And Avocado Salad Categories: fish, salads, cajun Yield: 4 servings 2 ea large hard-boiled eggs 2 ts louisiana hot sauce 1 c avocado, mashed 1/2 c onion, chopped 1 ea 6 1/2 oz can tuna (in water) 2 tb mayonnaise (maybe 3 tbs) 2 tb dill relish 1 fresh lemon juice 1 salt to taste 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Twice Cooked Pork And Spicy Vegetables Categories: vegetables, chinese, pork/ham Yield: 4 servings 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 ts ginger root, minced 1 ea small bell pepper 1/4 c bamboo shoots 1 ea large carrot 1 ea cube bean curd 1/3 c mushroom liquid 1 tb thin soy sauce 1 pn sugar 1 ts salt 2 tb peanut oil 1 ea cornstarch paste; as require +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tzatziki Categories: appetizers, vegetables, garlic Yield: 2 servings 2 c plain yogurt 2 ea large cucumbers 1 salt to taste 2 ea large cloves garlic, minced 1 1/2 tb white wine vinegar 1 tb olive oil 1 fresh ground pepper(2 taste) 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tzatziki Sauce Categories: appetizers, sauces/dips, garlic Yield: 2 servings 1 same as in 6 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese) Categories: cheese/eggs, german Yield: 4 servings 1 lb spinach; fresh * 1/4 lb butter 1 ea onion; large, diced 2 ea garlic; cloves, minced 1/2 ts salt 1/2 lb emmenthaler cheese; grated 1 ts paprika 1/8 ts nutmeg 1/4 ts pepper * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Vegetable Stock Categories: soups, vegetables Yield: 8 servings 2 tb safflower oil 1 lg onion, sliced 1 carrot, sliced (with greens) 1 stalk celery,sliced (w/grns) 1 tomato, cubed 1 potato, cubed 1 turnip, sliced (peel if waxy 2 cloves garlic, halved 2 qt plus 1 cup water 1 bay leaf 1 lg sprig parsley 1/2 ts black pepper 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Venezuelan Peppers With Shrimp Categories: fish, vegetables, garlic Yield: 10 servings 3 lb shrimp (16-20/lb) 3 c spanish olive oil 4 ea large red bell peppers * 8 ea cloves garlic ** 1 ea chili pepper seeded/minced 1 ea loaf french bread 1 slices 1 feta cheese (optional) * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Very Blueberry Cheesecake Categories: cakes Yield: 10 servings 1 1/2 c vanilla wafer crumbs 1/4 c margarine, melted 1 ea env. unflavored gelatin 1/4 c cold water 16 oz cream cheese, softened 1 tb lemon juice 1 ts grated lemon peel 7 oz (1 jr) marshmallow creme 3 c frozen whipped topping(thaw) 2 c blueberries frozen or fresh 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Very Smooth Cheesecake Categories: cakes Yield: 10 servings 1 c graham cracker crumbs 3 tb sugar 3 tb margarine, melted 1 ea env unflavored gelatin 1/4 c cold water 8 oz cream cheese, softened 1/2 c sugar 10 oz frozen strawberries, thawed 1 milk 1 c whipping cream, whipped 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Vindaloo (Goan-Style Hot And Sour Pork) Categories: pork/ham, ethnic Yield: 6 servings 2 ts whole cumin seeds 2 ea hot, dried red chilies 1 ts black pepper corns 1 ts cardamom seeds 3 ea in stick cinnamon 1 1/2 ts black mustard seeds 1 ts fenugreek seeds 5 tb white wine vinegar 1 1/2 ts salt 1 ts brown sugar 5 tb vegetable oil 2 ea medium onions cut into rings 1 1/3 c water 2 lb pork cut into 1 cubes 1 ea one in cube ginger chopped 8 ea cloves garlic peeled 1 tb ground coriander seeds 1/2 ts turmeric Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn off the heat.) Add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.) Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Warmer Kartoffelsalat (Hot Potato Salad) Categories: salads, vegetables, german Yield: 4 servings 3 ea potatoes; med,boiled in -skins 3 ea bacon; slices 1/4 c onion; chopped 1 tb unbleached flour 2 ts sugar 3/4 ts salt 1/4 ts celery seeds 1/4 ts pepper 3/8 c ; water 2 1/2 tb vinegar 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Weintraubentorte (Grape Torte) Categories: desserts, german Yield: 8 servings ------------------------------------DOUGH----------------------------------- 2 c flour; unbleached, unsifted 2/3 c sugar 1/4 c butter or margarine 1 ea egg; large 1 ea egg yolk; large 1 ea lemon; grated rind of 1/8 ts salt ----------------------------------TOPPING----------------------------------- 1 lb grapes 3 ea egg whites; large 6 tb sugar 1/2 ea lemon; juice of 4 oz almonds; ground DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Weisse Bohnensuppe (White Bean Soup) Categories: soups, german, beans Yield: 8 servings 1 lb navy beans; dry 3 qt water 1 ea ham bone or hock; smoked 2 tb parsley; chopped 1 c onions; finely chopped 1 ea garlic; clove, minced 2 c celery &tops; finely chopped 1 1/2 ts salt 1/2 ts pepper 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Weixenkeimbrot (Molasses Brown Bread) Categories: breads Yield: 4 servings 2 1/2 c whole-wheat flour 1 1/2 c wheat germ 1/3 c brown sugar 1/2 ts salt 1 c raisins; mixed dark & light 2 ts baking soda 1 7/8 c buttermilk 1/3 c molasses 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Whiskey Sour Categories: beverages Yield: 1 servings 1 ea lemon; juiced 1/2 ts powdered sugar 2 oz blended whiskey Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Wild Duck And Andouille Sauce Piquant Categories: poultry, sauces/dips, cajun Yield: 12 servings 1 c olive oil (for roux) 3 c plain flour (for roux) 3 c onions, chopped 1 c bell pepper, chopped 3 c geen onions, chopped 2 c parsley, chopped 1 water 2 tb garlic, finely chopped 3 c chablis wine 1/2 ts dried mint, crushed 11 c tomato sauce 3 tb lea & perrins 6 ts louisiana hot sauce 5 ts salt 1 lb andouille, sliced 1/4 thick 2 1/2 lb wild duck breasts 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Wild Rice Amadine Categories: vegetables, ground beef, rice/grains Yield: 8 servings 2 tb slivered almonds 1 1/2 tb chopped green pepper 1 tb chopped onion 1 tb chopped chives 1/3 c margarine 2 2/3 c hot water 1 ts instant beef bouillon 4 1/2 oz (2 pks) 5-minute wild rice Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Winter Carrot Soup Categories: soups, vegetables Yield: 5 servings 1 tb safflower oil 4 carrots, grated 1 med onion, chopped (1/2 cup) 4 c vegetable stock 6 oz can tomato paste (2/3 cup) 1 tb soy sauce 1/2 ts thyme 1/4 ts ground cumin 1/4 ts black pepper 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Yeola's Bread Pudding Categories: desserts, cajun Yield: 6 servings 10 ea slices stale bread 3 ea eggs, beaten 2 c sugar 1/2 c oleo 1 c raisins 1 c pecan pieces 1 cn (16 oz) fruit cocktail/juice 1 cn pet milk (12 oz) 1 c water 2 tb vanilla butternut flavouring 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Yogurt Chicken With Garlic-Mint Dipping Sauce Categories: poultry, sauces/dips, garlic Yield: 4 servings 1 1/2 c plain yogurt 1 c bread crumbs 1 salt & pepper to taste 4 ea chicken thighs, skinned 4 ea chicken legs, skinned 1 dipping sauce 1 garlic puree from 1 head 1/2 ea small onion, coarsely cho 1 ea thin slice ginger root, p 2 tb chopped green chilies, (c 1 ts sugar 1 salt to taste 3/4 c fresh mint leaves 1/4 c fresh coriander (chinese 1/4 c fresh parsley leaves 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Yogurt With Cumcumber And Mint (Kheere Ka Raita) Categories: ethnic Yield: 6 servings 2 2/3 c plain yogurt 1 ea cucumber peeled and grated 2 tb finely chopped fresh mint 1/2 ts roasted cumin seeds 1/4 ts cayenne pepper 1 ts salt 1/4 ts black pepper Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Zucchini Bread Categories: breads, cakes Yield: 2 servings 3 ea eggs 1 c oil 2 c shreaded raw zucchini 1 3/4 c sugar 1/4 ts baking powder 2 ts baking soda 2 ts cinnamon 1 ts salt 2 ts vanilla 1 c chopped nuts 2 c flour Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F. Recipe may be doubled. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Zwei-Bohnenensuppe (Two Bean Soup) Categories: soups, ground beef, german, beans Yield: 4 servings 1 1/4 c white beans; dry 4 oz ham; cubed 1 c cut green beans; * 1/4 c celery; diced 1 ea green onion; diced 1 ea onion; yellow, diced 1 ea potato; peeled & diced 1 tb butter 2 tb unbleached flour 3/4 c beef broth 1/2 ts salt 1/4 ts pepper ----------------------------------GARNISH----------------------------------- 1 ea parsley; sprig * 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 Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Zwiebelkuchen (Onion Pie) Categories: vegetables, german Yield: 8 servings 1 pk yeast; active dry 1 ts sugar 1 1/2 ts salt 3 c unbleached flour 1 tb shortening 1 c water; 120 to 130 degrees f. 6 ea bacon; slices, cut up 2 ea onions; medium, sliced 1/4 ts cumin 1/2 ts salt 1 pepper; as desired 1 ea egg yolk 1 c sour cream 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. -----