The Melting Pot 2.0

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---------- Recipe via Meal-Master (tm) v7.04 Title: SAUERBRATEN GOLDEN APPLE MEATBALLS Categories: Meat balls Servings: 6 3 Golden Delicious apples 1 tb Oil 1 1/2 lb Ground beef 1 c Water 1/2 c Soft bread crumbs 3 tb Vinegar 1/4 c Finely chopped onions 1 tb Packed brown sugar 1 Egg 1/4 c Crushed gingersnap 1 ts Salt Cookies 1/4 ts Pepper 1 Bay leaf 1/4 ts Thyme Pare, core and grate apple to measure 1 cup.Mix with ground beef, bread crumbs,onion,egg and seasonings.Shape into balls about 1 1/2" in diameter.Brown on all sides in oil.Drain excess fat.Combine remaining ingredients;pour over meatballs and bring to boil.Core and cut remaining apples into wedges.Add to skillet.Reduce heat,cover, simmer 15 to 20 minutes or until apples are tender.Remove bay leaf. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PSEUDO-SALISBURY STEAKS (MICROWAVE) Categories: Hamburger, Microwave Servings: 2 1 Beaten egg 1/2 pk Brown gravy mix 3 tb Fine dry bread crumbs 1/2 sm Onion, sliced and separated 1 1/2 ts Worcestershire sauce Into rings 1/2 lb Ground beef 2 tb Thinly sliced celery Combine eggs,crumbs,Worcestershire sauce and dash of pepper.Add beef; mix well.Shape into two 1/2" thick patties.Place in a microwave safe 10 x 6 x 2" baking dish.Cover with waxed paper.Microwave,loosely covered,on 100%(high) for 2 minutes,rotating baking dish a half turn once.Turn patties over.Cook,loosely covered,for 1 to 2 minutes more or until done.Remove patties,reserving drippings in dish.Keep patties warm.Stir gravy mix,onion,celery and dash of pepper into reserved drippings.Stir in 1/2 cup water.Cook,uncovered,for 3 to 4 minutes or until thickened and bubbly,stirring every minute.Skim off fat.Spoon over patties.Makes 2 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STROGANOFF STYLE BEEF (MICROWAVE) Categories: Beef, Microwave Servings: 2 12 oz Boneless beef, cut in thin, 2/3 c Water Bite-size strips. 1/2 c Plain yogurt 1 tb Cooking oil 4 ts All-purpose flour 3/4 c Sliced fresh mushrooms 1 tb Tomato paste 1 sm Onion, sliced and separated 3/4 ts Instant beef bouillon Into rings Granules 1 sm Clove garlic,minced Hot cooked noodles or rice Preheat 10" microwave browning dish on 100% (HIGH) for 3 minutes. Add the cooking oil;swirl to coat dish.Add the beef,mushrooms,onions and garlic.Microwave,uncovered,for 3 to 4 minutes or until the meat is brown,stirring twice.Add water.Cook,covered,on MEDIUM (50% power) for 15 to 20 minutes or until meat is tender.Skim off fat,if necessary. Meanwhile,in a small bowl,stir together yogurt and flour.Stir in tomato paste and bouillon granules.Stir mixture into meat mixture. Cook,uncovered,on HIGH (100% power) for 3 to 4 minutes or until thickened and bubbly,stirring once every minute.Serve over hot cooked noodles or rice.Serves 2. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RITZY RAGOUT (MICROWAVE) Categories: Stews, Microwave Servings: 8 6 Slices bacon, cut crosswise 1 1/2 ts Seasoned salt Into eighths 1/4 ts Dried basil,crushed 2 1/2 lb Boneless beef chuck roast, 1/8 ts Garlic powder Cut into 3/4" cubes 1/2 c Dry red wine 1/3 c All-purpose flour 2 md Onions,cut in 8 wedges 1 tb Soy sauce 2 c Sliced fresh mushrooms In a 3 qt. microwave safe casserole, microwave bacon, covered, on 100 % power (HIGH) for 6 minutes. Drain off fat,reserving 2 tbsp. in casserole. Add beef cubes to casserole. Toss with flour, soy sauce, seasoned salt,basil and garlic powder.Stir in 1 1/2 cups HOT water, wine and onions.Cook,covered,5 minutes.Cook,uncovered,on 50% power (MEDIUM) for 30 minutes,stirring once.Add mushrooms.Cook,uncovered, 35 to 45 minutes or until beef is tender,stirring once.Cover and let stand 10 minutes.Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ANTS ON THE HILL (Chinese style beef) Categories: Chinese, Beef Servings: 6 -----------------------------------BINDER----------------------------------- 2 ts Cornstarch Canned chicken broth 1/4 c Chicken soup stock, or ----------------------------------MARINADE---------------------------------- 1 ts Sugar 1 tb Oyster sauce 1/4 ts Black pepper 1 ts Sesame seed oil 1/4 ts Baking soda 1 tb Dry sherry, gin or vodka, 2 tb Soy sauce Optional --------------------------------INGREDIENTS-------------------------------- 1 lb Ground chuck, sirloin or 1 ts Minced fresh garlic OR Beef stew 2 lg Cloves garlic, minced 3 c Fried cellophane noodles 2 tb Fresh scallions OR 3 tb Corn, vegetable or 1 Scallion with green top, Safflower oil Diced ----------------------------------NOODLES---------------------------------- 3 c Oil 2 oz Cellophane noodles Before you start:Mix binder ingredients in cup or small bowl until smooth.Set aside.Mix marinade ingredients together in medium bowl until smooth. 1. Add beef to marinade in bowl and blend well.Set aside. 2. Spread fried cellophane noodles evenly on serving platter. 3. Heat skillet or wok on high for 30 seconds.Add oil and swirl to coat skillet for 30 seconds longer.Add garlic.Stir fry for 15 seconds. Add beef and marinade.Stir fry for 2 minutes,until beef loses its pink color. 4. Add binder to beef in skillet and blend well.Cook 1 minute. 5. Spoon cooked beef evenly over noodles.Garnish with scallions sprinkled on top. Serve hot with rice and salad or vegetable of your choice. Yields 4 to 6 servings. Noodles: 1. Heat 3 cups of corn,vegetable or safflower oil almost to smoking, about 375 degrees. 2. Unwrap and drop in one package (2 oz.) cellophane noodles. 3. Within 3 seconds,the noodles will puff up and turn white and crunchy. 4. With slotted spoon or wire mesh strainer,turn noodles over and deep fry for several seconds. 5. Remove from hot oil and drain on paper towels. May be stored in a tightly covered container for about a week. Makes 5 cups fried noodles. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: LOW CALORIE SAUCY CUBED STEAK Categories: Beef, Low-cal, Microwave Servings: 6 1 1/2 lb Beef cubed steak 1 tb Dry white wine 1 cn Condensed cream of mushroom 1 cn (4 oz) sliced mushrooms, Soup Drained 1/3 c Plain low fat yogurt Paprika Place meat in a microwave safe 12 x 7 1/2 x 2" baking dish.Cover with clear plastic wrap;vent by leaving a small area unsealed at edge of dish.Micro cook on 100% (HIGH) for 6 to 8 minutes or until done,turning the meat and rearranging once.Let meat stand,covered,while preparing sauce. For sauce,in a 2 cup microwave safe measure cup,stir the soup,yogurt, and wine.Stir in mushrooms.Cook,uncovered, for 3 to 4 minutes or until heated through,stirring once.Transfer the meat to a serving platter. Pour the sauce over.Sprinkle with paprika,if desired.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: VEGETABLE BEEF WITH RICE CAKES Categories: Chinese, Beef Servings: 4 8 oz Frozen rice cake rolls 1 cn (15 oz) straw mushrooms, 1/2 lb Beef steak,cut 1/2" thick Drained 2 tb Soy sauce 1 cn (8 oz) bamboo shoots, 2 tb Dry sherry Drained 2 Green onions,sliced 2 Green onions, sliced 1/2 ts Grated gingerroot 2 tb Fresh or frozen snipped 3 tb Cooking oil Chives 1 Bunch bok choy, sliced Chicken broth (about 4 cups) Thaw rice cake rolls in refrigerator overnight.Let stand at room temperature for 2 hours before cooking.Partially freeze beef.Bias-slice beef across the grain into thin bite-size strips.Place beef in a plastic bag set in a deep bowl.Combine soy sauce,sherry,2 green onions and gingerroot.Pour over beef.Close bag.Marinate in the refrigerator for 1 to 2 hours,turning bag occasionally to distribute marinade.Drain well,reserving marinade. Bias-slice rice cake rolls into 1/4" slices.Heat 2 tbsp. of the oil in wok.Add bok choy,mushrooms,bamboo shoots,2 green onions and chives. Stir-fry 3 minutes or until bok choy is crisp-tender.Remove vegetables and juices from wok.Heat remaining oil in wok.Add beef.Stir-fry 3 minutes or until no longer pink.Remove from wok. Add 1/4 cup chicken broth and reserved marinade to wok.Add sliced rice cake rolls.Stir constantly for 2 to 3 minutes or until rice cake slices soften,add more chicken broth as necessary to prevent rice cake slices from sticking together.Return beef and vegetables to wok.Heat through.Serve immediately.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GRILL BROILED SIRLOIN STEAK Categories: Beef Servings: 1 1 Beef sirloin steak, cut Salt 1-inch thick Pepper Place steak on grill over ash-covered coals so the surface of steak is 2 to 3 inches from the heat. Broil at moderate temperature. When one side is browned, turn, season and finish cooking on the second side. Turn and season. A steak cut 1 inch thick requires 18 to 20 minutes for rare and 20 to 25 minutes for medium. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GRILLED SESAME SEEDS STEAK STRIPS WITH VEGETABLES Categories: Chinese, Beef Servings: 10 1/2 c Soy sauce 3 lb Beef sirloin, cut into thin 1 tb Sesame seeds Strips 1/4 c Dry white wine 2 lg Green peppers, cut into 1 md Onion,chopped Squares, blanched 1/2 c Green onion,chopped 20 lg Mushroom caps 1 cl Garlic,crushed 16 Cherry tomatoes 1/2 ts Ground ginger For marinade,place soy sauce,sesame seeds,wine,chopped onions, garlic and ginger in blender jar;blend well.Place meat in a large glass or enamel bowl and pour marinade over.Marinate several hours or overnight,stirring occasionally.Just before cooking,remove meat from marinade and drain,reserving marinade. Thread meat on skewers,alternating with green pepper pieces,cherry tomatoes and mushroom caps.Brush with cooking oil.Grill to desired doneness,basting with marinade several times during cooking.Leftover marinade may be heated and served as a sauce at table. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BROILED FAMILY FARE BEEF STEAK Categories: Beef Servings: 4 1 Beef top round steak, cut 1 1/2 ts Salt 1 1/4" thick 3/4 ts Sage 1/3 c Lemon juice 3/4 ts Celery seed 1/3 c Oil 1/4 ts Pepper 1/3 c Water 1 cl Garlic, minced 2 tb Sugar Combine lemon juice,oil,water,sugar,salt,sage,celery seed,pepper and garlic in small saucepan and cook slowly 10 minutes,stirring occasionally.Cool.Place steak in utility or plastic bag;add marinade,turning to coat.Cover dish or tie bag securely and marinate in refrigerator 6 to 8 hours or overnight,turning at least once. Remove steak from marinade and place on grill over ash-covered coals so meat is 4 to 5" from heat.Broil to rare or medium,25 to 35 minutes, turning and brushing with marinade.Carve in thin slices and serve with any leftover marinade,heated. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HARVEST TIME POT ROAST Categories: Beef Servings: 6 3 1/2 lb Pork shoulder roast Half lengthwise, and then 2 tb Oil Seeded and cut into 3/4: Salt and pepper Crosswise slices 1 1/2 c Water 1 ts Chervil leaves 6 sm Potatoes, peeled 2 md Size cooking apples, cut 6 sm Carrots, peeled and cut Into wedges Into 2" pieces 2 ts Cider vinegar 1 lg Onion, cut into wedges 1 pk (3/4 ounces) gravy mix for 1 md Size acorn squash, cut in Pork Brown roast in oil in heavy Dutch oven over medium heat.Sprinkle with salt and pepper;add water.Cook,covered,1 hour.Add potatoes, carrots,onion,squash and chervil;cook 25 minutes.Add apples;cook 10 minutes.Remove meat,vegetables and apples to heated platter and keep warm.Add vinegar and gravy mix to 1 1/2 cups of remaining liquid.Simmer,stirring constantly,1 minute or until thickened.Serve with meat and vegetables.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STUFFED PEPPERS #2 Categories: Hamburger Servings: 6 6 md Green peppers Process cheese spread 1 lb Ground beef Dash pepper 1/4 c Chopped onion Dash basil 2 c Hot cooked rice 1/4 c Dry bread crumbs 1 8 oz. jar Cheez Whiz 1 tb Margarine,melted Remove tops and seeds from peppers.Parboil 5 minutes;drain. Brown meat;drain.add onion;cook until tender.Stir in rice, cheese and seasonings;fill peppers.Place in baking dish; top with bread crumbs tossed with margarine.Bake @ 350 degrees 40 minutes.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CROWN ROAST OF FRANK Categories: Meats Servings: 10 2 lb Frankfurters 1/2 c Chopped onion 2/3 c Bottled real Italian 4 1/2 c Diced cooked potatoes Dressing (about 8 medium) 1 c Sliced celery 1/2 ts Caraway seeds Preheat oven to 375 degrees. Make 2 1" cross cuts through top of 1 end of frankfurters.Thread frankfurters together through center with cotton twine,forming long chain.Tie ends of twine together to form circle of frankfurters. In large skillet,heat 1/3 cup Italian dressing;cook celery and onion until tender.Add potatoes,caraway seed and remaining dressing; cook 10 minutes,stirring occasionally or until heated through. In 8" round baking pan or foil-lined cookie sheet,stand frankfurters on uncut ends to form "crown";spoon potato mixture into center. Completely cover frankfurters with foil;bake 20 minutes.Remove foil and bake additional 10 minutes or until heated through.Makes 8 to 10 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BEEF SPECTACULAR Categories: Beef Servings: 4 4 Filet mignon 1 Egg white, lightly beaten 3 tb Butter 1 Egg yolk 1/3 c Cognac 1 ts Milk 1 pk Frozen puff pastry ----------------------------------STUFFING---------------------------------- 1/2 c Butter 1 lb Mushrooms,sliced 1 sm Onion,finely chopped -----------------------------------SAUCE----------------------------------- 1/4 c Butter 1/4 c Flour 1/2 c Chopped onion 2 1/2 c Beef bouillon 1/2 c Chopped carrot 1 c White wine 2 tb Chopped parsley 1 tb Tomato paste 1/2 ts Thyme Salt and pepper 1 Bay leaf Prepare sauce first.Melt butter in saucepan.Add onions,carrots, parsley,thyme and bay leaf.Cook over low heat,stirring constantly, until vegetables are soft. Remove from heat and stir in flour.Return to heat and cook,stirring constantly,until mixture begins to brown.Stir in bouillon and wine; simmer for 30 minutes.Add tomato paste and salt and pepper to taste. Prepare stuffing next.Melt 1/2 cup butter in large skillet.Saute onions until translucent.Add mushrooms.Cook over low heat until they turn dark.Cool.Preheat oven to 450 degrees.Rub filets with salt and pepper.Place in skillet over high heat with butter.Brown briefly on both sides.Flame with cognac.Roll puff pastry out to 1/4" thick.Cut into four equal squares reserving scraps for decoration.Place 1/4 of mushrooms on each square.Place filet on top of mushroom mixture. Bring edges together.Paint with egg white.Cut small leaves from pastry scraps;fasten to roll with egg white.Mix yolk and milk and brush completely.Place filets on cookie sheet.Bake 10 minutes.Reduce heat to 375 degrees.Bake 20 minutes more.Serve with warm sauce.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STEAK AU VIN Categories: Beef, French Servings: 2 1 ts Olive oil 1 1/2 ts Worcestershire sauce Freshly ground pepper to 2 1/2 ts Dijon mustard Taste 1/2 ts Salt 2 Boneless strip steaks, 1/2 1/2 c Burgundy wine To 3/4" thick OR 2 tb Brandy 2 lg Hamburger patties 1 1/2 ts Chopped fresh parsley 4 tb Butter 1 tb Chopped chives 2 tb Finely chopped shallots Rub oil and pepper on both sides of steaks.Heat a heavy skillet over high heat.Sear steaks quickly on both sides for approximately 30 seconds.Remove from pan.Reduce heat to medium and add butter. When butter melts,add shallots.Saute 2 minutes.Add Worcestershire, mustard and salt;return steaks to pan.Cook 2 minutes per side or until desired doneness.Remove meat and keep warm. Add wine and cook,uncovered,over high heat until reduced in half. Stir in brandy,parsley and chives.Simmer 1 to 2 minutes and serve sauce over steak.A nice way to PEP up a hamburger.Makes 2 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STEAK WITH CRAB Categories: Beef, Shellfish Servings: 4 1 1/2 lb Sirloin tip, sliced 1/2" Crab meat Thick 1/3 c Dry white wine Unseasoned meat tenderizer 1 Avocado 3 tb Butter 1/4 c Sour cream 1/4 ts Tarragon 1 Lemon, cut into wedges 6 oz Fresh, frozen or canned Cut meat into 4 serving-sized pieces.Rub meat tenderizer into both sides of meat.Heat 1 tbsp. of the butter in a large frying pan over medium-high heat.Add steaks.Sprinkle steaks with tarragon.Saute quickly until browned on one side,about 2 to 3 minutes,turn and brown other side,cooking to desired doneness.Remove to hot platter and keep warm. Add 1 more tbsp.butter to pan with crabmeat.Heat until hot through; spoon crab mixture over steaks.Add wine and remaining 1 tbsp. butter to pan drippings and heat;stirring until blended.Spoon over crab and steak.Peel and slice avocado.Garnish each steak with 2 to 3 slices. Spoon a sour cream dollop on each steak and garnish with lemon wedges. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BEEF FLANK STEAK WITH MUSHROOM STUFFING Categories: Beef Servings: 6 1/2 ts Salt 2 lb Flank steak 1/4 ts White pepper 1 ts Dijon mustard ----------------------------------STUFFING---------------------------------- 2 tb Vegetable oil 1 tb Tomato paste 1 sm Onion,chopped 1/4 c Dried bread crumbs 1 cn (4 oz) mushroom pieces, 1/4 ts Salt Drained, chopped 1/4 ts Pepper 1/4 c Chopped parsley 1 ts Paprika 2 tb Chopped chives -----------------------------------GRAVY----------------------------------- 3 Strips bacon, cubed 1 ts Dijon mustard 2 sm Onions,finely chopped 2 tb Tomato catsup 1 c Hot beef broth Lightly salt and pepper steak on both sides.Spread one side with mustard.Prepare stuffing.Heat oil in frying pan.Add onion,cook 3 minutes until lightly browned.Add mushrooms;cook 5 minutes.Stir in parsley,chives,tomato paste and bread crumbs.Season with salt,pepper and paprika. Spread stuffing on mustard side of steak.Roll up jelly roll fashion and tie with thread or string. Prepare gravy.Cook bacon in Dutch oven or heavy casserole until partially done.Add meat roll;brown on all sides,approximately 10 minutes.Add onions;saute 5 minutes.Pour in beef broth;cover Dutch oven.Simmer 1 hour.Remove meat to preheated platter. Season pan juices with mustard.Salt and pepper to taste,stir in catsup.Serve gravy separately.Yield:6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BEEF BRISKET Categories: Beef Servings: 12 1 Brisket of beef 1 cl Garlic, mashed Salt 1 cn Stewed tomatoes Pepper 12 Peppercorns 1 Bay leaf Sour salt or vinegar 3 md Onions,chopped Brown sugar 1/2 Green pepper 1/2 c Dry red wine Brown brisket in roasting pan in oven set @ 400 degrees.When browned,remove from oven;salt and pepper to taste.Add bay leaf and 2 onions. In another pot,saute remaining onion,green pepper and pressed garlic.Cook over low heat until glazed.Add tomato,peppercorns, vinegar or sour salt and sugar.Let simmer.Adjust the sweet-sour flavor to your taste.Add 1/2 cup of wine. Pour sauce over brisket.Cover tightly and roast in 250 to 300 degree oven for about 3 hours or to suit size of roast.Do not open lid of roasting pan until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TATAKI Categories: Japanese, Beef, Appetizers Servings: 6 3 New York strip steaks 1/2 c Mirin 3/4 c Soy sauce 2 c Dashi 3/4 c Sake Mix together soy sauce, sake, mirin and dashi. (Sake and Mirin wines can be bought in most liquor stores. Dashi, a base for Japanese soup stock,is available in most Oriental stores.) Bring to boil.Add steak and return to boil.Cook 3 to 5 minutes.Be careful not to overcook the meat;it should be rare on the inside. Remove steak,wrap in foil and refrigerate overnight. Continue boiling,cooking until liquid has reduced to a thick sauce. You can tell when it is done,because the sauce makes large, slow bubbles when it is ready.Be careful; otherwise the sauce will burn. Refrigerate overnight. To serve: Cut all fat from steaks. Slice in very thin slices. Arrange on a plate. Just before serving; pour 1 tsp. of reduced cooking sauce over meat. You can also garnish with a little chopped green onion. For an appetizer serving, allow 5 to 7 slices per person. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ORIENTAL STYLE BEEF KABOBS Categories: Oriental, Beef Servings: 4 1/3 c Soy sauce 1 1/2 lb Boneless beef top sirloin 2 tb Sugar Steak, cut 1" thick 2 tb Water 8 1 x 1" cubes fresh 1 tb Sherry extract Pineapple 2 cl Garlic,minced 1 sm Green pepper, cut into 8 1 ts Grated ginger root Pieces Combine first 6 ingredients.Cut steak into 16 1" cubes;place in plastic bag.Pour marinade over beef,turning to coat.Tie bag securely and marinate in refrigerator 6 to 8 hours or overnight. Drain marinade into small saucepan.Cook slowly 5 minutes.Alternately thread 4 beef cubes,2 pineapple cubes and 2 green pepper pieces on each of 4 12" skewers.Place kabobs on grill over ash-covered coals so surface of meat is 3 to 4" from heat.Boil 15 to 20 minutes,depending on doneness desired (rare or medium),turning and brushing with marinade occasionally. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HOT HUNAN HOAGIES Categories: Chinese, Sandwiches Servings: 8 2 lb Beef top round steak, cut 1/4 c Vegetable oil 1" thick 1 tb Grated fresh ginger 3 cl Garlic,mashed 1 Relish recipe 1/2 c Dry sherry 8 Hoagie rolls 1/2 c Dark soy sauce -----------------------------------RELISH----------------------------------- 2 ts Vegetable oil 1/8 ts Hot pepper sauce 1 ts Sesame oil 1/2 c Sliced green onions 1 ts White wine vinegar 1/2 c Chopped mushrooms 1/2 ts Dark soy sauce 1/2 c Chopped green pepper 1/4 ts Sugar 1/2 c Chopped red pepper HOAGIES: Place steak in plastic bag or utility dish.Combine garlic,sherry, soy sauce,oil and ginger;pour over steak.Cover dish and marinate in refrigerator 4 to 8 hours,turning at least once.Meanwhile,prepare relish.Remove steak from marinade.Place on rack in broiler pan so surface of meat is 4" from heat;reserve marinade.Broil 16 to 20 minutes,turning once and basting with reserved marinade.Let stand 5 minutes.Meanwhile,split hoagie rolls and toast under broiler.Carve steak diagonally across grain into thin slices.Place beef in hoagie rolls;top with relish and serve.Makes 8 servings. RELISH: Combine vegetable oil,sesame oil,vinegar,soy sauce,sugar and hot pepper sauce.Add green onions,mushrooms and peppers.Let stand 30 minutes.Yield:about 1 3/4 cups. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BEEF RAGOUT COUNTRY-STYLE Categories: Stews, Beef Servings: 6 2 lb Boneless beef chuck eye 1/4 ts Salt Roast, cut in 1 1/4" cubes 1/4 ts Pepper 2 tb Olive oil 1 c Red Burgundy wine 3 lg Onions,each cut in 8 pieces 1 c Beef broth 4 lg Cloves garlic,crushed 1/2 lb Mushrooms,quartered 1 cn (28 oz) tomatoes, drained 1 cn (6 oz) pitted ripe olives, And quartered Drained 5 tb Chopped parsley, divided Hot cooked noodles 1 ts Dried thyme leaves Parsley Trim excess fat from beef cubes.Brown cubes in hot oil in Dutch oven over high heat(in 2 batches,if necessary).Add onions;brown lightly;add garlic.Stir in tomatoes,3 tbsp.parsley,thyme,salt and pepper.Add wine and beef broth to just cover;bring to boil.Reduce heat;cover and simmer 1 hour. Add mushrooms;cover and simmer 1 to 1 1/2 hours or until beef is tender.If desired,simmer,uncovered,last 10 minutes to reduce liquid. Add olives;heat through;stir in remaining parsley.Serve ragout with hot cooked noodles.Garnish with parsley.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BASIC OVEN MEATBALLS Categories: Meat balls Servings: 72 3 Beaten eggs 1/2 c Finely chopped onion 3/4 c Milk 2 ts Salt 3 c Soft bread crumbs (about 3 lb Ground beef 4 1/2 slices) In large mixing bowl,combine beaten eggs,milk,bread crumbs, chopped onion and salt;add meat and mix well.Shape into 6 dozen 1" balls.Place half the meatballs in 15 1/2 x 10 1/2 x 2 1/4" baking pan.Bake @ 375 degrees 25 to 30 minutes.Remove from pan; cool.Repeat with remaining meatballs. Place cooled meatballs on cookie sheet;freeze firm.Using 24 meatballs per package,wrap meatballs in moisture vapor proof material. Seal and label.Makes 6 dozen. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SZECHWAN BEEF WITH GARLIC Categories: Chinese, Beef Servings: 4 1 lb Full cut round steak, 8 Dried hot red pepper pieces, Partially frozen Cayenne or Japanese ----------------------------------MARINADE---------------------------------- 1 tb Dry vermouth 1 md Onion, sliced thinly 2 tb Soy sauce 1 md Green pepper, sliced thinly 1 1/2 tb Cornstarch -----------------------------------SAUCE----------------------------------- 2 tb Soy sauce 1 ts Worcestershire sauce 1/4 c Water 2 tb Dry vermouth 1 1/2 tb Cornstarch 2 ts Toasted sesame seeds 1 tb Chili paste with garlic 4 tb Peanut or vegetable oil 1 tb Brown sugar 3 c Cooked rice ----------------------------------GARNISH---------------------------------- 3 Green onions, chopped 1/2 c Beer nuts Slice beef thin across grain.Mix marinade:add beef slices.Let stand at room temperature 20 minutes.Mix sauce ingredients in small bowl;set aside.Cut ends off hot red peppers;shake out seeds.Chop skins into small pieces. Heat large non-stick skillet over high heat.Add 2 tbsp. oil;swirl to coat pan.Add chopped hot red peppers;stir until pepper skins turn black.Remove blackened skins from oil.Add beef and marinade to hot oil.Stir-fry beef until beef loses red color and is browned and has a satiny sheen.Remove from pan into large bowl. Add 1 tbsp. oil to skillet and add onion.Stir-fry 1 to 1 1/2 minutes. Onion should be crisp-tender.Remove from pan to bowl with beef mixture. Add 1 tbsp. oil to skillet;stir-fry green pepper until bright green color,about 1 minute.Reduce heat to medium.Add beef-onion mixture from bowl along with sauce mixture;cook until sauce is thickened,about 3 minutes.Remove to serving bowl.Sprinkle with chopped onion and beer nuts.Serve immediately with rice.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHILI-CHEESE STEAKS Categories: Beef Servings: 6 2 lb Top round steak, cut 1" 1/4 ts Pepper Thick 1/4 c Shortening 3 tb Flour 2 c Chopped onions 2 ts Salt 1 cn (16 oz) tomatoes 2 ts Chili powder 1 c Shredded Cheddar cheese ----------------------------------GARNISH---------------------------------- Thin slices red and green Parsley Bell peppers Preheat oven to 350 degrees.In cup,combine flour,salt,chili powder and pepper.Trim excess fat from top round steak.Cut into 6 pieces.Place on cutting board;sprinkle with some of the flour mixture.With meat mallet,pound flour mixture into meat.Turn meat over and repeat on other side. In 10" skillet over medium high heat,cook meat in hot shortening until well browned on both sides.Remove to warm platter.In meat drippings,cook chopped onions until browned.Stir in remaining flour mixture. Spoon onion and flour mixture into large,shallow casserole.Arrange browned steaks on top.Add tomatoes and their liquid.Cover and bake 1 1/2 hours or until meat is fork tender.Spoon off any fat drippings from casserole.Sprinkle top of steaks with shredded cheese.Heat 5 minutes or until cheese is melted.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BLACKENED RED STEAKS Categories: Cajun, Beef Servings: 4 1 1/2 lb Boneless sirloin beef steak 2 tb Unsalted butter or 1 to 1 1/4" thick Margarine 1/2 ts Fresh ground peppercorns 2 tb Dry red wine 1 ts Salt-free seasoning 1/2 c Beef broth 1 ts Garlic salt 1/4 c Chili sauce 1 tb Paprika 2 ts Browned mustard --------------------------------ONION HAIRS-------------------------------- 1 c Small onion rings, sliced 1 ts Flour Paper thin (about 3 small 2 tb Unsalted butter or margarine Onions) ----------------------------------GARNISH---------------------------------- Watercress Wash and pat steak dry. Coat with pepper, salt-free seasoning and garlic salt.Spread paprika over all.Press firmly.Melt butter or margarine in large fry pan.Cook steak over high heat 3 minutes on each side to desired doneness.Will be dark and crusty. While steak is cooking,toss onion with flour.Cook a few at a time in hot butter or margarine about 1 minute,until brown and crisp. Keep warm.Remove steak from pan.Drain off any fat.Deglaze pan with wine.Add broth,chili sauce and mustard.Cook and stir to thicken,2 to 3 minutes.Slice steak in thin diagonal slices,cross-grain.Spread red sauce over bottom of serving dish.Arrange steak,slices overlapping, over sauce.Spread onions on top.Garnish with watercress.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BEEF RHAPSODY IN BLUE EN CROUTE Categories: French, Beef Servings: 4 1 1/2 lb Beef fillets (4 oz ea) 1 Egg, slightly beaten 2 tb Vegetable oil 2 1/2 tb Crumbled Blue cheese 1/2 ts Seasoned salt 1 ts Butter 1/8 ts Pepper 1 ts Minced chives 1/4 ts Paprika 1 cl Garlic, minced 4 Frozen puff pastry shells, 1 ts Sesame seeds Thawed ----------------------------------GARNISH---------------------------------- Parsley Turnips Green onions Carrots Cut 1 by 1/2" deep gash in top of each fillet.Brown fillets in oil,1 minute on each side.Drain.Sprinkle with salt,pepper and paprika.Set aside. On lightly floured board,roll each pastry out to 8" circle. Brush top of each circle with egg.Reserve remainder of egg. Mash cheese with butter,chives and garlic.Press mixture into gash in each fillet.Place a fillet in center of each pastry. Bring pastry up around meat and pinch together at top in an attractive manner.Place on ungreased baking sheet.Brush with reserved egg;sprinkle with sesame seeds.Bake @ 400 degrees 20 minutes,until pastry is golden brown.Remove to platter and garnish with parsley,green onion,turnips and carrots cut in pretty shapes. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SOUTHERN DIXIE VEAL, HAM AND CHEESE ROLLS Categories: Meats, Appetizers Servings: 12 3 lb Veal round streak, 1/4" 1/2 ts Horseradish Thick 1 c Bread crumbs 2 cl Garlic,pressed 1/4 ts Poultry seasoning 12 Pieces ham, sliced thin 1 cn Condensed cream of mushroom 12 Pieces cheese, sliced thin Soup Flour for dredging 2 tb White wine 2 Eggs, beaten 1/2 c Milk 3 tb Milk Sprinkle of paprika Preheat oven to 350 degrees. Pound veal with garlic into 1/8" thick. Cut into 12 even pieces. Top each piece of veal with thin slice of ham. Top each with thin slice of cheese. Roll up veal pieces with ham and cheese inside. Secure with toothpicks, tie with thread. Dredge each roll with flour. Combine eggs, milk and horseradish. Roll each meat roll in this egg wash. Mix bread crumbs and poultry seasoning together. Roll each meat roll in the bread crumbs. Place seam side down in baking dish. Combine and bring to boil the mushroom soup, white wine and milk. Pour around meat rolls. Cover baking dish. Bake for 1 hour. Uncover and sprinkle with paprika. Bake another 10 minutes or until crumbs are a golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: JAPANESE BEEF STIR-FRY Categories: Japanese, Beef Servings: 4 12 oz Beef flank steak, partially 1 cl Garlic, crushed Frozen 1/8 ts Crushed hot red pepper 1 tb Peanut or vegetable oil 12 oz Fresh Chinese pea pods OR 1 lg Red bell pepper, cored, 2 pk (6 oz) frozen, thawed Seeded and thinly sliced, 1 lg Head escarole, about 1 lb., About 1 1/4 cups Coarsely chopped, about 8 1 sm Onion, thinly sliced, about Cups 3/4 cup 1 tb Soy sauce 1 tb Chopped fresh gingerroot OR 1/2 ts Light brown sugar, firmly 1 ts Ground ginger Packed Using a sharp knife,held almost parallel to cutting surface,cut partially frozen flank steak into very thin slices.In 12" skillet over medium high heat,heat oil;add beef;cook 2 to 3 minutes,stirring frequently until browned.Using slotted spoon,remove meat to plate; keep warm.To drippings in skillet,add red bell pepper,onion,ginger, garlic and crushed red pepper.Cook about 4 minutes,stirring constantly until vegetables are crisp-tender.add pea pods,escarole,soy sauce and brown sugar.Cook about 1 minute,stirring constantly until pea pods are heated through and escarole is wilted.Stir beef into vegetables. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SOUTHWEST MEATBALL SUPPER Categories: Meat balls, Main dish Servings: 4 3 tb Vegetable oil About 1 cup 1 md Onion, diced, about 3/4 cup 1 sm Head iceberg lettuce, 1 tb Chili powder Cored and shredded, about 1 lb Lean ground beef 4 cups 1/2 c Fine dry bread crumbs 1/4 c Coarsely grated Monterey 1 lg Egg Jack cheese, optional 1/2 ts Salt 1 sm Ripe avocado, peeled, 1 16 oz. jar mild taco sauce Pitted and sliced, opt. 1 lg Fresh, ripe tomato, cut Fresh basil or cilantro Into bite-size chunks, Sprigs, optional In 10" skillet,over medium high heat,heat 1 tbsp. oil;add onion and chili powder;cook about 5 minutes,stirring frequently until onion is tender and well coated with chili powder.Remove from heat; let cool slightly.Spoon onion into large bowl;wipe out skillet.Add ground beef,bread crumbs,egg and salt to onion in bowl;using hands or wooden spoon,blend well.Shape mixture into 1" balls. To skillet,add remaining 2 tbsp. oil;heat over medium high heat.Add meatballs;cook about 12 minutes until well browned on all sides and cooked through.Stir in taco sauce and tomato;bring to boil.Reduce heat to low;simmer 5 minutes to blend flavors.To serve: Arrange bed of shredded lettuce over platter.Spoon meatball mixture over lettuce; sprinkle with cheese,if desired.Garnish with avocado slices and basil spring,if desired;serve with taco chips.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: LEMON PEPPER BEEF Categories: Beef Servings: 4 1 lb Lean top or bottom round 2 tb Freshly squeezed lemon Of beef, about 1" thick Juice 1 lg Yellow bell pepper, cored, 1/2 ts Salt Seeded, and cut into strips Freshly ground pepper, to 1 lg Red bell pepper, cored, Taste Seeded, and cut into strips Fresh parsley sprigs, 1 Bay leaf Optional 1/4 c Dry red wine Place beef,bell peppers and bay leaf in large glass or ceramic baking dish.In small bowl,using fork,beat wine,lemon juice,salt and pepper to blend;pour over beef and peppers.Refrigerate,covered, at least 6 hours or overnight,turning beef and peppers occasionally. Heat broiler.Remove meat from marinade;place on broiler pan.Broil, about 4" from heat source 4 to 6 minutes.Turn beef;add peppers to pan;broil 3 to 4 minutes longer.Turn peppers over;broil 3 minutes longer until peppers are tender and beef is done to taste.To Serve: Using sharp heavy knife,cut beef into thin slices across the grain; arrange slices on serving platter.Spoon peppers around beef.Garnish with parsley,if desired.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Nouvelle Gateau Categories: Cakes Servings: 1 6 oz Butter At Room Temperature, Very little flour is used Plus Butter For Greasing In this cake) The Cake Pan. 3/4 c Sugar 5 oz Semisweet Chocolate Pinch Of Salt 1 c Coffee, Reduced To 3 TBLS 1/4 c Rum, Meyers Preferred 4 1/2 tb Unsifted Unbleached Flour 6 lg Eggs, Separated (This measurement is right. Preheat the oven to 340 degrees F and butter the cake pan. Melt the butter and chocolate over hot (Not boiling) water in a double boiler. Add the coffee and whip well with a wire whisk. Remove from the heat and gradually whip in the flour, sugar, and slat. Whip in the rum. Mix in the egg yolks. Beat the egg whites until stiff but not dry, and fold into the cooled chocolate mixture. Place in a water bath and bake for 1 hour and 10 minutes. Cake is done when a toothpick inserted in the center comes out clean. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Prawns With Walnuts Categories: Shellfish Servings: 4 3/4 lb Fresh Prawns (Shrimp) In 1/2 c Mayonnaise The Shell (Approx. 32) 1/2 ts Sugar 1 lg Egg Yolk 3 ts Water Salt 5 oz Sweet Walnuts (Glazed Dash Of Pepper Walnuts Available in 1 c Cornstarch Chinese Markets) 3 c Vegetable Oil Shell, devein, and rinse prawns. Pat dry with paper towels. Combine egg yolk, 1/4 tsp salt and pepper. Mix with the cornstarch. Dip prawns in the batter. Heat the oil in a deep skillet or wok to 350 degrees F. Add prawns one by one, a few at a time and deep fry for 3 minutes. Remove with a strainer and drain on paper towels. Pour the oil out of the pan. Add mayonnaise, 1/4 tsp salt, sugar and water. Stir well. Add prawns and stir-fry for a few seconds. Place the prawns in the center of a platter and surround with sweet walnuts. PREPARATION TIME: 20 Minutes COOKING TIME: 15 Minutes Editor's Note: If you do not have a deep-fat frying thermometer, check the temperature of the oil by throwing in a 1-inch cube of bread. Bread should turn golden brown in approximately 60 seconds. From The Hong Kong Flower Lounge Restaurant. Proprietor Alice Wong. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Yogurt Walnut Sauce Categories: Sauces Servings: 1 3/4 c Plain Yogurt, Beaten With A To Taste) Whisk To Stiff Peaks 1 tb Fresh Mint Or Basil, 2 tb Fresh Lemon Juice Chopped 2 cl Garlic, Minced Salt 2 tb Walnuts, Chopped, (Or More Freshly Ground Pepper The pronounced flavor of walnuts is tamed somewhat by the acidic tang of fresh yogurt. Beating the yogurt, much like whipping cream, gives the sauce a very special texture. Serve it with poultry, salads, cold poached or baked fish, or with cold steamed shrimp or lobster. While it can be tossed with the other ingredients, it is better when it is spooned onto the salads by the individual diners. Prepare this dressing on the same day that you plan to serve it. Beat the lemon juice into the yogurt in a medium-size bowl. Fold in the remaining ingredients. Refrigerate the dressing several hours, beating once more just before serving. A very simple recipe that I am sure that no one would have tasted before. Simply a grand recipe for the next dinner party. Highly Recommended. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cajun Cashews Categories: Cajun, Appetizers Servings: 2 1 tb Unsalted Butter 1 ts Cayenne Pepper 2 ts White Vinegar Or 1/2 ts Garlic Salt Red- Wine Vinegar 1/2 ts Salt 2 ts Tabasco Sauce 2 c Unsalted Raw Cashews Preheat the oven to 350 degrees F. Line a jelly roll pan with a sheet of aluminum foil and set aside. Place the butter, vinegar, tobasco sauce, cayenne pepper, garlic salt and slat in a medium -size heavy saucepan over medium heat and stir until the butter has melted and the seasonings are well incorporated. Add the cashews and toss until they are well coated with the mixture. Pour the nuts onto the prepared baking pan and spread so that they are in a single layer. Bake the nuts until dark golden brown, 10 to 15 minutes. Check the nuts after 10 minutes to make certain they are not browning too quickly. When the nuts are done, remove them from the oven and cool for 5 minutes. Scrape the nuts and any dried seasonings on the bottom of the pan into a mixing bowl, Toss well. Serve the nuts warm or at room temperature. (Nuts may be made several days in advance and stored in glass jars or other airtight containers. Just the thing for football game days or other sports days.) As A Variation: In addition to serving the cashews as an appetizer, package them in decorative glass jars or tins and give them as presents to good friends. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: LAMB STEAKS Categories: Meats Servings: 4 4 Lamb Steaks - Boneless 2 cl Garlic 1/4 pt Red wine Black Pepper 3 tb (scant) Red Currant Jelly 2 pt THICK Gravy. 1 ts Dried Rosemary ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mackerel in Vinegar Categories: Fish Servings: 12 Mackerel Sugar Butter or oil Salt and pepper Large onion Malt vinegar Fillet the mackerel, then dry with a cloth. Roll the fillets in flour and fry until golden brown, cool. Place one layer of fillets in a bowl and sprinkle liberally with salt and sugar. Place another layer of mackerel on top and again sprinkle with salt and sugar. Continue until bowl is full or all fish are used. Peel and slice a large onion. Place the raw onion on top of the last layer of fish. Sprinkle liberally with pepper. Fill bowl with vinegar, cover with a lid. Leave for two days then try the vinegar. If it is not to taste, add more sugar. Mackerel prepared like this will keep for a considerable time although not as long as pickled fish. Note. If you are not used to buying mackerel, remember that they MUST be bought fresh. They do NOT keep well in shop premises. John Burden 8:76/0 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fried Chicken Roman Style (From England) Categories: Chicken Servings: 6 3 1/2 lb Chicken cut into 6 serving 2 cl Garlic, finely crushed Pieces 4 Sage leaves, crumbled 2 tb Olive oil 4 oz Dry white wine (Frascati?) 2 oz Butter 4 oz Dry marsala Freshly ground black pepper 1 cn (14 oz) tomatoes, chopped 2 oz Parma ham or smoked ham in 1 oz Tomato puree One piece, finely diced Method ====== Heat the oil and butter in a wide, deep frying pan and briskly fry the chicken pieces, turning often, until golden brown all over. Pour off half the fat and add the pepper, the ham, garlic and sage leaves. Saute for a couple of minutes. Pour in the white wine and the marsala, bring to the boil and bubble gently for about a minute, then lower the heat and continue cooking over a medium heat until the wine has evaporated. Add the tomatoes to the pan with the tomato puree and stir well to blend in all the crispy bits and pan juices. Check seasoning - with the Parma ham you should not need salt - and continue cooking for about 15-20 minutes, stirring occasionally to prevent burning, until the sauce has reduced by half. It should be thick and dark but not too plentiful. Transfer the chicken to a warmed earthenware serving dish and serve with a simple green vegetable or salad of mixed green leaves dressed with virgin olive oil and lemon juice. John Burden 2:\255/1 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: WILD RICE STUFFING ENOUGH FOR A 15 LB TURKEY Categories: Rice, Side dish Servings: 1 3 tb Butter Or Bacon Fat 1 ts Minced Parsley 1 tb Salad Oil 1 ts Thyme 1 md Onion, Chopped 1/2 ts Minced Sage 1 1/2 c Raw Wild Rice 1 ts Salt 1 c Broken Walnuts Freshly Ground Black Pepper 2 c Chopped Celery 4 c Boiling Chicken Broth The Giblets, Chopped Melt the butter with the oil in a heavy skillet or large saucepan and saute the onion until soft. Add the rice and cook, stirring often, until slightly colored. Add the walnuts, cook for 5 minutes, then add the celery, and cook until the rice is golden. Stir in the herbs and seasonings and the giblets. Pour on the boiling liquid, and simmer until the liquid is absorbed, about 30 minutes, and the rice is just barely done. Amounts may be adjusted to the size of the bird. This recipe should stuff a 15-lb turkey. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: OYSTER STUFFING ENOUGH FOR A 10-15 LB TURKEY Categories: Breads, Side dish Servings: 1 1 Loaf White Bread, Unsliced 3 tb Minced Parsley 1/2 lb Butter Or Regular Margarine 1 ts Fresh Thyme Leaves 2 sm Onions, Chopped 2 ts Salt 1 Stalk Celery, With Tops, Freshly Ground Black Pepper Chopped 1 pt Oysters In Liquor Crumble the bread quite small. Melt the butter in a saucepan and add the onions and celery; cook until the onions are soft and beginning to show color. Stir in the bread crumbs, add the parsley and thyme, salt and pepper. Drain the oysters, reserving the liquor, and heat the liquor to the boiling point. If the oysters are large, cut them in half, if small, use whole. Add them to the liquor and cook until the edges start to curl. Drain promptly and stir the oysters into the bread mixture. This should stuff a 10 to 15 lb turkey. "Manna Foods Of The Frontier" cookbook. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RAISIN CRANBERRY RELISH Categories: Relishes Servings: 1 1 lg Tart Cooking Apple, 1 md Lemon, Grated Peel and Coarsely Chopped Juice 8 oz Whole Cranberry Sauce 1/4 ts Salt 1/2 c Seedless Golden Raisins 1/4 ts Ground Cinnamon 2 tb Chopped Dried Apricots Combine all of the ingredients in a large saucepan. Gradually heat to boiling, stirring often. Simmer for 5 minutes then cool to room temperature. Cover and refrigerate. Serve chilled. "The Sun Maid Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BUTTER-DIPPED BISCUITS Categories: Breads Servings: 18 1/4 c Butter 2 ts Baking Powder 1 1/4 c Unbleached All Purpose 1/2 ts Salt Flour 2/3 c Milk 2 ts Sugar Heat the oven to 450 degrees F. Heat the butter in a square pan 9 X 9 X 2-inches, in the oven until the butter is melted. Mix the flour, sugar, baking powder and salt in a medium bowl. Add the milk and stir with a fork just until a soft dough forms, about 30 strokes. Turn the dough out onto a well-floured cloth-covered board. Coat the dough lightly with flour. Knead lightly about 10 times. Roll or pat the dough into an 8-inch square. With a floured butter knife, cut the dough into halves, then cut each half into 9 strips. Dip each strip into the melted butter, coating both sides. Arrange the strips close together in two rows in the pan. Bake for 15 to 20 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PASTA WITH WHITE TRUFFLES, OLIVE OIL, PARMESAN, AND BASIL Categories: Pasta Servings: 6 1 c Dark Green Extra Virgin Salt Olive Oil Freshly Ground White 3 tb Dark Green Extra Virgin Pepper Olive Oil 1/4 c Freshly Grated Reggiano 1 Angel Hair Pasta For 6 Parmesan Cheese Servings 2 oz Fresh White Truffles 2 tb Julienne Of Fresh Basil In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 tablespoons of olive oil. Add the pasta to the boiling water and cook until al dente, no more than two minutes; drain well. Toss the pasta with the cup of olive oil, half the basil, and salt and pepper to taste. Mound the pasta in the middle of each of 6 heated large serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish with the remaining basil. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GREEN CHILE & OYSTER CHOWDER Categories: Shellfish Servings: 4 1 lb Red Potatoes, Cut Into Liquor 1/2-inch Dice 1 lg Sweet Red Bell Pepper, 1 md Onion, Finely Chopped Roasted, Peeled and Cut 2 1/2 c Fish Stock Or Clam Juice Into 1/2-inch Dice 1 md Bay Leaf 2 c Half & Half 1/2 lb Fresh Green Chiles Salt To Taste 2 c Peanut Oil 1 tb Butter 1/2 c Fresh Corn Kernels 1 ts Fresh Marjoram, Chopped 16 Shucked Oysters In Their Gently boil the potatoes for about 4 minutes in salted water, rinse and cool. Cook the onion with 1 cup of the stock and the bay leaf over low heat for 15 to 20 minutes, until cooked through, but not browned. Discard the bay leaf and cool. Fry the green chiles in the oil for about 4 to 5 minutes until the skin is blistered, but not blackened. Skin the chiles, remove the seeds and cut into 1/2-inch dice. Steam the corn in 1/4 cup of water in a covered pan for 2 minutes or until tender. In a large pan, combine the oysters with their liquor, the remaining stock, and the green chiles. Heat for 2 minutes, then add the potatoes, onion and red pepper, and bring to a boil. Add the half and half, keeping the mixture below a boil to keep the half and half from separating. Add the salt, corn and butter. Pour into soup bowls and garnish with the marjoram. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CARROT-RAISIN LOAF Categories: Breads Servings: 1 1 c Whole-Wheat Four 1/2 ts Ground Cinnamon 1 c Unbleached All-Purpose 2 lg Eggs, Slightly Beaten Flour 1/3 c Honey 1 ts Baking Soda 1 c Lowfat Lemon Yogurt 2 ts Baking Powder 2 tb Canola Oil 1/2 ts Salt 1/2 c Shredded Carrots 1/4 ts Ground Nutmeg 1/2 c Chopped Raisins Preheat the oven to 325 degrees F. (165 degrees C.). Grease a 9 X 5-inch loaf pan and set it aside. In a large bowl, stir together the whole wheat flour, the unbleached flour, soda, baking powder, salt, nutmeg, and cinnamon. In a medium bowl combine the eggs, honey, yogurt and oil. Add to the dry mixture and stir until well blended. Stir in the carrots and raisins. Bake in the preheated oven for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn out onto a cooling rack to finished cooling. Each slice contains: Tot Sat. Cal. Prot. Carb. Fib. Fat Fat Chol Sodium 173 5 G 32 G 2 G 4 G 1 G 36 Mg 236 Mg ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HUNGARIAN GOULASH SOUP WITH SPAETZLE Categories: Stews Servings: 6 1 1/2 lb Beef For Stew, Cut Into 1 tb Paprika (Less If Using 1/2-inch Cubes. Hungarian Paprika) 1 tb Shortening Or Vegetable Oil 1 tb Tomato Sauce Or Ketchup 1 lg Onion, Chopped 1 ts Salt 1 qt Water 1/2 ts Caraway Seed (Optional) 3/4 c Grated Potato (About 1 1/4 ts Crushed Thyme Large) Pinch Of Red Pepper ----------------------------------SPAETZLE---------------------------------- 2 c Unbleached All Purpose 1 lg Egg Flour 1/2 c Water 1 ts Salt Brown the meat in the shortening in a large saucepan. Add the onion and cook until the onion is tender. Add the water, grated potato and seasonings. Bring to a boil and simmer, covered, until the meat is tender. Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir in the egg. Gradually add the water until the dough is stiff but smooth. Place on a wet cutting board; flatten. With a wet knife, scrape small pieces of dough off and drop into boiling salted water. Cook one layer of spaetzle at a time; boiling gently 5 to 8 minutes or until done. Remove with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or Tomato soups. It may also be served as a side dish, either tossed with hot melted butter or sauteed in butter. For variety sprinkle with toasted bread crumbs or grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The Culinary Arts Institute ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PEASANT BLACK BREAD Categories: Breads Servings: 2 3 1/2 c Rye Flour 2 ts Salt 1/2 c Unsweetened Cocoa 2 1/2 c Hot Water (120-130° F.) 1/4 c Sugar 1/4 c Vinegar 3 tb Caraway Seed 1/4 c Dark (Blackstrap) Molasses 2 pk Active Dry Yeast OR 1/4 c Vegetable Oil Or Melted 2 tb From A Bulk Jar Butter 1 tb Instant Coffee (Powder Or 4 1/2 c Unbleached Or Bread Flour Crystals) Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and oil then beat until smooth. Stir in enough unbleached or bread flour to make a SOFT dough. Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in half. Shape each half into a ball and place in the center of 2 greased 8-inch round cake pans. Cover and let rise until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45 minutes, or until done. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Frontier Fudge Categories: Desserts Servings: 5 1/2 c Butter Chopped 12 oz Evaporated Milk 12 oz Semisweet Chocolate Chips 4 c Sugar 12 oz Milk Chocolate, Chopped 10 oz Large Marshmallows 1 tb Pure Vanilla Extract 2 oz Unsweetened Chocolate, 2 c Chopped Walnuts Or Pecans In 4 - 6 quart heavy metal pan, cook butter, evaporated milk and sugar over medium-high heat until sugar is dissolved. Heat to boiling. Turn heat to low, cover and continue boiling for 5 minutes without stirring. Turn heat to warm and stir in marshmallows until dissolved. Add each kind of chocolate in turn, stirring until melted. Stir in vanilla and nuts. Pour into lightly buttered 9 x 13-inch pan. Let stand until firm, about 8 to 10 hours before cutting. This recipe is from The Creme de Colorado Cookbook published by the Junior League Of Denver, Inc. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fudge # 3 Categories: Desserts Servings: 4 2 c Firmly Packed Light Brown 1 c Milk Sugar 1 1/2 tb Butter 2 c White Sugar (Or You Can Use 2 oz Unsweetened Chocolate All White Sugar) Old Method: Stir constantly all the time it is boiling. Flavor with vanilla (1 Tsp). After you take it off the stove, stir until it is almost hard, then pour into a buttered pan. (NOTE: This is a paraphrased recipe from a very old cookbook) Modern Method: Butter the sides of a 3-quart saucepan, prewarm the candy thermometer. Use the same ingredients as above but substitute 1 cup Half and Half for the milk. Dump in the pan. Stir constantly until the sugar is dissolved and it comes to a boil. Reduce the heat while retaining the boil and continue cooking, stirring infrequently if at all. When it reaches the soft ball stage, around 234 to 240 degrees F. (112 to 115.5 degrees C.) remove from the heat and flavor with 1 tsp of vanilla. Do not shock immediately (NOTE: The shocking is done by putting the pan in a large square pan full of ice or cold water). However, when the fudge cools on top (hold your hand over the candy to check) place the pan in cool water to equalize the heat between the bottom and top of the pan. Stir gently, it will candy almost immediately; pour into a buttered 8 X 8-inch pan. SERVES 4 OR 1 CHOCOHOLIC ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TEXAS TOAST, CHILI AND EGGS Categories: Main dish, Eggs Servings: 4 3 c Chili 8 Eggs, fried or poached Butter 8 Thick slices bread Heat chili;keep eggs warm.Spread bread slices with butter.Fry or grill on both sides until golden brown.To serve,spoon chili over bread.Drop 2 eggs on each slices.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SCOTCH EGGS #2 Categories: Pork, Eggs Servings: 8 8 Hard cooked eggs,peeled 1/2 ts Sage 1/4 c All-purpose flour 1/4 ts Salt 1 lb Bulk pork sausage 2 Eggs,beaten 3/4 c Dry bread crumbs Vegetable oil Coat each hard cooked egg with flour.Divide sausage into 8 equal parts.Pat one part sausage around each egg to cover.Mix bread crumbs,sage and salt.Dip sausage coated eggs into beaten eggs.Roll in bread crumb mixture.Heat oil (1 1/2 to 2") in a 3 quart saucepan to 360 degrees. Fry eggs,4 at a time,turning occasionally,5 to 6 minutes;drain. Serve hot or cold.Serves 8. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: QUICHE FLORENTINE Categories: Eggs Servings: 8 1 pk (15 oz) ready made pie Spinach, thawed and well Crust Drained 2 c (8 oz.) Velveeta shredded 4 Crispy cooked bacon slices, Pasteurized Process Cheese Crumbled Food 3/4 c Milk 1/3 c (1 1/2 oz.) grated Parmesan 3 Eggs,beaten Cheese 1/4 ts Black pepper 1 pk (10 oz) frozen chopped Prepare pie crust according to package directions for filled one crust pie,using a 9" pie plate.(Refrigerate leftover crust for later use.)In a large bowl,combine remaining ingredients; mix well.Pour into unbaked pie crust.Bake @ 350 degrees for 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: OMELET OLE Categories: Eggs Servings: 2 1/4 c Chopped red bell pepper 1/4 lb Velveeta Mexican 2 tb Green onion slices Pasteurized Process Cheese 2 tb Margarine or butter Spread with Jalapeno Pepper 3 Eggs,beaten Cubed 2 tb Milk Saute peppers and onions in 1 tbsp. margarine or butter in a 7" skillet.Remove vegetables from the skillet.Melt remaining butter or margarine in the skillet over low heat.Add combined eggs and milk.As eggs set,lift edges,slightly,with a spatula to allow uncooked portion to flow underneath.When eggs are set but the top is still moist,place 1/2 cup process cheese spread and 1/4 cup of the vegetables on half of the omelet.Slip spatula underneath,tip the skillet to loosen and gently fold in half.Top with the remaining process cheese spread and vegetables.Cover 2 to 3 minutes or until process cheese spread begins to melt.Total cooking time should be 10 minutes.Makes 2 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SOUTHWESTERN EGG PUFF Categories: Eggs Servings: 6 1 lb Velveeta Mexican 1/4 c Flour Pasteurized Process Cheese 1/2 ts Baking powder Spread with Jalapeno Pepper 1/2 ts Seasoned salt Cubed 1 cn (12 oz) whole kernel corn 2 c Cottage cheese With sweet peppers,drained 6 Eggs,beaten Picante sauce, 1/2 c Picante sauce Sour cream 1/4 c Margarine or butter,melted Avocado slices In a large bowl,combine ingredients;mix well.Pour into a greased 12 x 8' baking dish.Bake @ 350 degrees for 35 to 40 minutes or until golden brown.Top with additional picante sauce, sour cream and avocado slices,if desired.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HUEVOS RANCHEROS #2 Categories: Eggs, Breakfast Servings: 6 1 cn (32 oz) refried beans 1/2 lb Shredded Monterey Jack 1 ts Tabasco pepper sauce Cheese 1 Dozen eggs 1 pk Corn tortillas Butter or margarine -----------------------------------SALSA----------------------------------- Leaves from 10 sprigs Sliced Cilantro, minced 2 tb Chopped onion 2 Ripe tomatoes,chopped 1/2 Avocado, finely diced 1 Jalapeno pepper, thinly Combine all ingredients for salsa;set aside.Heat refried beans in a saucepan with Tabasco sauce;keep warm. Fry eggs in butter or margarine to desired doneness.Lay 2 tortillas on each plate.Place one fried egg on each tortilla.Top with refried beans,cheese and salsa.Serve immediately.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EGGS CONTINENTAL Categories: Eggs Servings: 4 1/4 c Dry bread crumbs 1 tb Milk 1 tb Melted butter 1 tb Instant dried onion 4 Hard cooked eggs, peeled Seasoning And sliced 1/2 ts Salt 4 Slices crisp fried bacon, 1/4 ts Paprika Crumbled 1/8 ts Black pepper 1 c Sour cream 1/2 c Shredded Cheddar cheese Toss together the bread crumbs and butter.Spread in the bottom of a glass baking dish.Place the sliced,hard cooked eggs on top of the crumbs. Combine the bacon,sour cream,milk and seasonings.Spread the mixture on top of the eggs.Top with the cheese.Bake about 15 minutes @ 350 degrees until hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ONE EGG OMELET Categories: Eggs Servings: 1 1 ts Butter,margarine or bacon Pinch of salt Fat 2 ts Cold water 1 lg Egg,at room temperature Salt and black pepper Place a 10" non stick skillet containing the bacon fat over medium heat until the fat is sizzling hot,but not browned. Meanwhile,separate the egg.Place the white on a sturdy dinner plate and the yolk in a small bowl.Beat the egg white with a pinch of salt on the plate,using a flat wire whisk,until soft peaks form. Add cold water to the egg yolk in the bowl.Beat it vigorously with a fork.Pour the beaten egg yolk over the beaten egg whites on the plate and fold the two together,using the whisk.Pour the egg mixture into the heated skillet containing the sizzling fat. Cook the egg in one piece over medium heat,tilting the pan or lifting the edges of the egg to allow the uncooked egg to spread over the pan. Do not over cook and turn the heat down,if the skillet is holding too much heat.Turn the egg once with a spatula.Season to taste with salt and black pepper.The omelet cooks very quickly, in a minute or so.Serve at once to one person. To make an egg sandwich,place the one egg omelet between two slices of homemade bread with or without butter,toasted or not toasted. For a luncheon sandwich,add a leaf of lettuce,along with a bit of chopped green onion,a few chopped raw or lightly sauteed mushrooms,sprinkling of lemon pepper and some alfalfa sprouts. Makes a perfect meatless sandwich. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CREPE PANCAKES WITH FILLING Categories: Eggs Servings: 20 1 1/2 c All purpose flour 1 1/2 c Milk 6 tb Sugar 1 1/2 ts Grated orange rind,optional 1/4 ts Salt 3 tb Melted butter 5 Eggs ----------------------------------FILLING---------------------------------- 1 pt Cottage cheese 1 ts Cinnamon 3 tb Sugar Sift flour,sugar and salt;set aside.Beat eggs until thick. Slowly,beat in milk,butter and grated orange peel,if desired. Stir in flour mixture until smooth. Prepare filling:Stir together cottage cheese,sugar and cinnamon;set aside. Cook crepes:Heat a well seasoned 10" cast iron skillet,add a small amount of oil or butter,if necessary so crepes do not stick.Tip skillet to one side,pour 1/4 cup batter and quickly tip skillet to opposite direction so batter spreads over bottom of pan.Cook 30 seconds to 1 minute or until golden brown and crepe peels easily off the bottom of the pan.Remove from pan and cool. To serve;Fill each crepe with 2 tbsp. of the filling, spreading evenly across one edge;roll up and serve immediately. Makes 20 crepes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MICROWAVE CRANBERRY SAUCE Categories: Sauces Servings: 4 1 c Raw cranberries, rinsed and 3 tb Brown sugar With stems removed 2 tb Butter 3 tb Orange marmalade OR 1 ts Lemon juice 2 tb Orange juice concentrate In a 1 quart microwave safe casserole,combine the ingredients. Cover with wax paper,not a tight cover or cranberries will boil up and over.Cook on high for 3 to 5 minutes or until berries have popped,stirring after 2 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EGGNOG WAFFLES Categories: Breakfast Servings: 4 2 c Sifted flour 2 c Eggnog 2 ts Baking powder 6 tb Vegetable oil 1 ts Baking soda 1 c Chopped nutmeats, pecans or 1/2 ts Salt English walnuts 2 Eggs, well beaten Sift flour with baking powder,soda and salt.Combine eggs,eggnog and shortening.Add mixture to sifted dry ingredients.Mix until smooth.Fold in nuts.Bake waffles in a preheated waffle iron until steam no longer escapes from the grid. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BAKED FRENCH TOAST Categories: Breakfast Servings: 4 8 Slices form bread 1 1/2 c Milk 2 Eggs 2 tb Butter ---------------------------CINNAMON AND SUGAR MIX--------------------------- 1 tb Cinnamon 1 c Sugar Arrange bread on a cookie sheet.Beat eggs and mix well with milk.Pour milk egg mixture over the bread on cookie sheet and let stand until all the liquid is absorbed. Preheat oven to 375 degrees.Melt butter on a second non stick cookie sheet in the oven.When the butter is melted,remove cookie sheet from the oven.Transfer the soaked bread slices to the buttered cookie sheet. Return to oven and bake bread until lightly browned,about 30 minutes.Dredge French toast with cinnamon and sugar mix.Serve hot with Better Bacon and fresh fruits. Better Bacon: Place bacon slices on a cookie sheet in a single layer.Bake until half done @ 350 degrees.Remove pan from the oven.Drain the bacon on a paper towel.Scrape cooked out fat from cookie sheet with a spatula and discard.Return bacon,top side down,to cookie sheet. Sprinkle bacon very lightly with brown sugar or drizzle with maple syrup or honey.Return pan to the oven.Bake bacon until crisp and done.Drain again on paper toweling.Serve with baked French toast. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: APRICOT WHOLE WHEAT CREPES Categories: Desserts Servings: 12 1 1/2 c Low fat milk 2 tb Cornstarch 3/4 c Whole wheat flour 1/2 c Seedless raisins 3 Eggs 1/2 c Chopped walnuts 2 tb Butter or margarine 1 cn (16 oz) apricot halves, 1/4 ts Cinnamon Drained Oil Vanilla yogurt 1 1/2 c Orange juice Combine milk,flour,eggs,butter and cinnamon in a blender or food processor.Process until smooth.Cover and refrigerate at least one hour or until mixture is consistency of heavy cream. Lightly brush bottom and sides of a 7" skillet with oil.Heat skillet,briefly,over medium low heat.Pour in a scant 1/4 cup batter.Tip skillet to coat the bottom with batter.Cook crepe until top is set and the underside is lightly browned,about 2 to 3 minutes.Turn crepe with a metal spatula and cook other side about 1 minute.Slip crepe onto wax paper and repeat with remaining batter,stacking each crepe between wax paper.Set aside. Combine orange juice and cornstarch in a medium saucepan.Heat to boiling.Boil mixture 1 minute,stirring constantly,until it is thick and clear.Stir in raisins and walnuts.Remove from heat and stir in apricots.Spoon small amount of hot filling down center of each crepe.Fold crepe over filling.Garnish with a dollop of vanilla yogurt.Makes 12. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ONION QUICHE Categories: Eggs Servings: 8 -----------------------------------QUICHE----------------------------------- 10 Eggs 1 lb Large curd cottage cheese 1/2 c Flour 1 lb Monterey Jack cheese 1 ts Baking powder 1 Stick (1/2 cup) butter, 1/4 ts Salt Melted, cooled ----------------------------------FILLING---------------------------------- 2 lg Onions (or assorted 1/2 ts Caraway seeds Vegetables) 1 tb Butter Preheat oven to 400 degrees.Mix quiche ingredients together to mix thoroughly.Set aside. Saute onions,vegetables and caraway seeds in a fry pan with butter.Place sauted ingredients with egg mixture;mix well. Grease a 9 x 13" baking pan.Add quiche mixture to pan.Bake in a 400 degree oven for 15 minutes to set quiche;reduce oven temperature to 350 degrees,continue baking for 30 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SENSATIONAL SCRAMBLED EGGS Categories: Eggs Servings: 4 1 tb Butter or margarine Process Cheese Spread, 6 Eggs,beaten Cubed 1/4 lb Velveeta Pasteurized Melt butter or margarine in a skillet over low heat.Add eggs and cheese.Cook,slowly,stirring,occasionally,until eggs are set and cheese is melted.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HOT CROSS FRITTATA Categories: Eggs Servings: 4 1/2 Red bell pepper, cut into 1 c Shredded Provolone cheese 8 lengthwise strips Muenster or Mozzarella 1/2 Green bell pepper,chopped Cheese,divided use 1/2 c (1/4" slices) zucchini 1/2 c Milk 1 Green onion,thinly sliced 4 Eggs 1 ts Olive oil Salt free seasoning, such 1/2 ts Basil leaves As Parsley Patch Place red bell pepper strips,chopped green bell pepper,zucchini onion,olive oil and basil in a 9" pie plate.Cover with vented plastic wrap and microwave on high for 2 to 3 minutes.Remove red bell pepper strips;set aside.Sprinkle half the cheese over vegetables in pie plate;set remaining cheese aside. Measure milk into a 4 cup glass measure.Microwave on high for 1 minute or until hot.Beat eggs into milk and pour over vegetables in pie plate.Sprinkle with remaining cheese.Using red bell pepper strips,form four "X" on top of frittata.Sprinkle with salt free seasoning. Rotating twice during cooking,microwave on 70 percent (medium high) for 8 to 10 minutes or until center is set.Makes 4 servings ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CREOLE BRUNCH EGGS Categories: Eggs Servings: 4 1 Onion, cut in half and Liquid Thinly sliced 1 c Tomato juice 1 Green bell pepper, 4 ts Worcestershire sauce Julienned 4 ts Louisiana red hot sauce 2 Ribs celery,julienned 2 ts Paprika 2 cl Garlic,thinly sliced 1 1/2 tb Cornstarch 1 Bay leaf 4 English muffins, split in 2 tb Butter or margarine Half 1 cn (16 oz) tomatoes,including 8 Hard cooked eggs, sliced Place onion,bell pepper,celery,garlic,bay leaf and butter in a 2 quart glass measure.Cover with vented plastic wrap.Microwave on high for 5 minutes. Drain liquid from tomatoes into a small bowl;set aside.Coarsely chop tomatoes and add to vegetables in glass measure.Add tomato juice,Worcestershire sauce,hot sauce and paprika;stir well.Cover again and microwave on high for 5 minutes.Remove bay leaf. Using a small wire whisk,blend cornstarch into reserved tomato liquid.Stir mixture into heated sauce.Cover again.Stirring midway through cooking,microwave on high for 5 to 6 minutes or until sauce is bubbly hot and thickened. Toast muffins and top with sliced eggs.Top with sauce;serve immediately.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: QUICHE LORRAINE Categories: Eggs Servings: 4 8 Slices thick bacon Pinch of black pepper and 3 lg Eggs Nutmeg 1 1/2 c Heavy cream 2 tb Butter 1/2 ts Salt Preheat oven to 375 degrees.Slice bacon into 1/4" pieces.Brown in a frying pan;drain.Sprinkle in bottom of a pastry shell.Beat eggs,cream and seasonings in a bowl to blend.Just before baking, pour cream mixture into pastry shell,filling to within 1/8" of the top.Cut butter into bits and spread over cream mixture.Bake @ 375 degrees in the upper 1/3 of the oven for 25 to 30 minutes until quiche has puffed and is browned;check with a knife or toothpick. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HOWARD JOHNSON PANCAKES Categories: Breakfast Servings: 2 2 Eggs 4 ts Baking powder 1/2 c Sugar 1/2 c Melted butter or margarine 1 pt Milk Flour Combine all ingredients;mix well.Add flour as necessary to thicken. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ZUCCHINI PANCAKES Categories: Breakfast Servings: 12 2 c Zucchini, shredded (about Lots black pepper, freshly 2 to 3 small zucchini) Grated 2 Eggs 1 ts Dill 1/2 c Flour 1/2 ts Salt (I use garlic and 1 ts Baking powder Seasoned salt.) 1/4 c Parmesan cheese Sour cream 1/2 sm Or medium onion,grated In a heated skillet filmed with oil,drop mixture by spoonful, 3 at a time.You may need to spread them out a little with your spoon.When golden,turn and flatten down a bit,if they rise.The smell of the dill,onion,and Parmesan cheese sends my spouse into a feeding frenzy.Serve with sour cream,if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN CREPES Categories: Eggs, Chicken Servings: 4 1 Egg 1 ts Corn oil 1/2 c Milk 1/3 c Whole wheat flour 1/8 ts Salt ----------------------------------FILLING---------------------------------- 2 tb Butter 1/2 c Cooked mushrooms 2 tb Whole wheat flour 1/2 c Swiss cheese,grated 1/2 c Chicken broth 1/2 c Cooked chicken 1/2 c Milk 1/4 c Fresh parsley,chopped 2 tb Dry white wine Combine all ingredients in a bowl.Drop by tablespoon onto a oiled hot skillet or crepe pan.Do not over crowd because mixture spreads widely.After 1 minute,turn and cook the other side until golden.Stack crepes until ready for filling. Filling: Melt butter in a medium size saucepan.Add flour and stir for 1 minute.Then add broth,milk and wine.Blend until smooth. In a separate bowl,combine the remaining ingredients and stir into sauce. To assemble crepes,place 1/3 cup of filling into center of each crepe.Roll into a tube shape and turn ends under.Serve hot.Makes 4 filled crepes with 9 grams of protein each. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: WESTERN OMELET Categories: Eggs Servings: 4 6 lg Eggs 1 pk (4 oz) sliced ham 1/4 ts Black pepper 1 pk (8 oz) mushrooms Salt 2 lg Tomatoes 1 sm Onion Salad oil 1 md Sized green bell pepper Parsley sprigs for garnish In a bowl,with a wire whisk or fork,beat eggs,black pepper,1/3 cup water and 1/2 tsp. salt until blended.Dice onion,green bell pepper and ham.Cut each mushroom in half.Cut tomatoes into wedges. In a 12" skillet over medium high heat,in 1 tbsp. hot salad oil cook onion,green bell pepper and 1/4 tsp. salt until tender.Add ham and heat through.Remove to small bowl;keep warm.In same skillet,in 1 tbsp. hot oil,cook mushrooms until golden.Remove to another bowl;keep warm. In the same skillet over medium heat,heat 2 tbsp. salad oil. Pour egg mixture into skillet;cook until set around edges.With metal spatula,gently,lift edge as it sets,tilting to allow uncooked portion to run under the omelet.Shake skillet, occasionally,to keep omelet moving freely in the pan.When omelet is set but still moist,spoon ham mixture over half the omelet. Tilt skillet and,with spatula,fold omelet in half;slide onto heated platter.Top with mushrooms.Garnish platter with parsley sprigs and tomato wedges.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SWEDISH PANCAKES Categories: Breakfast Servings: 20 1 Egg 1 tb Sugar 3/4 c Milk 2 tb Butter,melted 1/4 ts Salt Lingonberry jam 1/2 c All-purpose flour Dairy sour cream 1 ts Baking powder Over medium heat,preheat platter pan(cast iron or cast aluminum Swedish pan with shallow,round indentations for making thin pancakes about 3" in diameter).In large bowl,beat egg;stir in milk,salt,flour,baking powder and sugar until batter is smooth. Stir in melted butter.Grease cups in hot pan with shortening or butter.Spoon 2 rounded tablespoons batter into each greased cup. Cook about 1 minute on each side or until golden brown.Serve immediately with jam or jelly and sour cream.Makes 20 pancakes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MICROWAVE MAPLE BACON OVEN PANCAKE Categories: Breakfast, Microwave Servings: 8 1 1/2 c Bisquick baking mix 1 tb Sugar 1 1/2 c Shredded Cheddar or process 2 Eggs American cheese 12 Slices bacon (about 1/2 3/4 c Milk Pound) crisply cooked and 1/4 c Maple flavored syrup Crumbled Grease and flour microwaveable pie plate,10 X 1 1/2".Beat baking mix,1/2 cup of the cheese,the milk,syrup,sugar and eggs with wire whisk or hand beater until only small lumps remain;pour into pie plate.Place pie plate on inverted microwaveable dinner plate in microwave oven.Microwave uncovered on high(100%),rotating pie plate 1/4 turn every 2 minutes,until most of top no longer appears doughy,5 1/2 to 7 1/2 minutes.Sprinkle with remaining cheese and the bacon.Microwave uncovered on inverted plate just until cheese is melted,1 to 1 1/2 minutes longer.Serve with maple flavored syrup if desired.Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TOASTED FRENCH BREAD WITH PISTACHIO BUTTER Categories: Breads Servings: 8 1/2 c Butter, softened 1/2 ts Each oregano, crushed, and 4 tb Finely chopped shelled Pepper Natural pistachios, Dash garlic powder Divided 1 Loaf French bread 1 tb Lemon or lime juice Combine butter, 2 tbsp. pistachios,lemon juice and seasonings. Halve bread lengthwise;spread both cut surfaces with butter mixture.Sprinkle with remaining pistachios.Broil 5" from heat until bread is hot and top is lightly browned.Slice and serve.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ORANGE FRENCH TOAST Categories: Breads, Breakfast Servings: 6 8 Eggs Into 1/2" slices 3/4 c Orange juice 3 tb Confectioners sugar 1 tb Orange liqueur,optional 3 tb Brown sugar 1 ts Vanilla 4 ts Butter or margarine 1 Loaf Italian bread, cut Beat together eggs,orange juice,orange liqueur,2 tbsp. confectioners sugar and vanilla.Place bread slices in one layer in a large roasting or baking pan.Pour egg mixture over slices.Turn to soak.Place in refrigerator for at least 2 hours,turn bread slices occasionally.On a plate,combine confectioners sugar and brown sugar.Preheat electric skillet to 375 degrees.Melt butter and set aside.Remove bread slices from egg mixture.Place in skillet.Cook French Toast about 3 to 5 minutes on each side or until golden brown.Add more butter to skillet, if necessary.Toss slices in sugar mixture and serve immediately.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STRAWBERRY BUTTERMILK PANCAKES Categories: Breakfast Servings: 30 2 Eggs 2 ts Baking powder 2 1/2 c Buttermilk 1 ts Salt 1 ts Baking soda 1 c Sliced strawberries, fresh 1/4 c Melted butter or margarine OR frozen (thawed and 2 1/2 c Flour Drained) 1 tb Sugar 1/2 c Melted butter or margarine Beat eggs.Add buttermilk,baking soda and melted butter.Stir in flour, sugar,baking powder and salt.Fold in strawberries.Preheat electric skillet to 350 degrees.Lightly,brush surface with butter.Pour 2 tbsp. batter for each pancake into skillet.Cool until bubbles form on the surface and edges are dry.Turn and cook 1 to 2 minutes or until done. Makes 30 - 2" pancakes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: OATMEAL PANCAKES Categories: Breakfast Servings: 10 1 1/2 c Quick cooking OR 1 1/2 c Skim milk 1 1/2 c Old fashioned rolled oats 2 Egg whites 1 tb Whole wheat flour 1 tb Vegetable oil 1 tb Baking powder In blender,process dry ingredients until oat flakes are fine; transfer to medium bowl.Mix liquid ingredients lightly in small bowl;add to dry ingredients.Stir only until dry ingredients are moistened.Let stand 5 minutes.Preheat griddle.Bake on hot griddle, turning with spatula when edges get firm.Makes 10 medium pancakes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SHIRRED EGGS Categories: Eggs Servings: 8 1/4 c Butter Salt and pepper to taste 1/2 c Whipping cream 8 Eggs Preheat oven to 375 degrees.Spoon 1/2 tbsp. butter,1 tbsp. cream, salt and pepper into 8 ramekins.If ramekins are large enough for 2 eggs,double the amounts in each ramekin.Place ramekins in a water bath.Heat on top of stove until butter has melted.Break 1 or 2 eggs into each ramekin.Bring water bath to boil,then bake eggs in water bath in oven 7 to 10 minutes until whites are almost set;eggs will continue cooking in hot ramekins after removed from oven.Whites should be just set and yolks still soft when ready to serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EGG GO - ROUNDS Categories: Eggs Servings: 6 1 c Sour half and half 1/2 c Chopped green onions with 1 Egg Tops 1 ts Salt 1/2 c Chopped celery 1/2 ts Dried dill weed 6 English muffins,split 10 Hard cooked eggs,chopped 3/4 c (3 oz.) shredded Cheddar 1 c Crumbled crisp - cooked Cheese Bacon, about 10 slices Blend together half and half,1 egg and seasonings.Stir in remaining ingredients except muffins and cheese.Spread each muffin half with 1/3 cup of egg salad.Top each with 1 tbsp. cheese.Broil about 6" from heat until cheese melts,about 2 to 3 minutes.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MAKE - AHEAD FRENCH TOAST Categories: Breakfast Servings: 8 12 Eggs 1/2 ts Salt 2 c Milk 1/4 ts Cinnamon 1 ts Lemon rind 8 Slices bread, cut on the 1 ts Sugar Diagonal 1 ts Vanilla Grease 9 x 13" shallow baking dish;set aside.In large bowl,beat together all ingredients except bread.Arrange bread slices so they overlap.Pour egg mixture over bread.Cover;refrigerate overnight. When ready to serve,preheat oven to 350 degrees.Bake for 30 to 35 minutes,until golden and fluffy.Serve with hot syrup or jam.Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHEESE BLINTZES Categories: Cheese Servings: 30 ----------------------------------FILLING---------------------------------- 1/2 lb Dry cottage cheese 1 Egg 1/2 lb Cream cheese 2 tb Sugar 1 ts Vanilla 2 tb Melted butter ----------------------------------WRAPPERS---------------------------------- 4 Eggs 2 tb Melted butter 3/4 ts Salt 2 c Milk 1 1/2 c Flour 1/4 c Water Blend filling ingredients together.For Wrappers,beat eggs well;add combined salt and flour;add butter.Add milk and water,gradually, while beating to a smooth batter.Lightly grease a 7" non stick skillet pour in about 3 tbsp. batter,tilting pan from side to side so batter covers bottom.Fry lightly on one side until edges start to curl.Turn out on dish towel and cool. Place filling on center top of browned side of wrapper.Fold pancake in on each side and roll closed.To serve,saute in buttered skillet until brown on all sides.Serve with sour cream and preserves.Makes about 30 blintzes.Note:Blintzes can be frozen before last step. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHINESE OMELET Categories: Eggs Servings: 6 1/2 c Cooked rice 1 1/4 ts Salt 3 Eggs, separated 1/8 ts Dry mustard 4 tb Butter 2 c Milk 1/4 ts Paprika 4 tb Grated cheese 4 tb All-purpose flour Cook rice until tender.Rinse with hot and cold water.Make a sauce of butter,flour,and milk.Cook,until thickened.Beat egg yolks.Add rice,sauce,seasonings and cheese.Fold in stiffly beaten egg whites. Preheat oven to 350 degrees.Pour mixture into a greased shallow pan. Bake @ 350 degrees,35 to 40 minutes.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: WELSH RAREBIT Categories: Eggs Servings: 4 1 tb Butter In small pieces A few grains cayenne pepper 1/2 c Evaporated milk Salt and pepper to taste 1 Egg 1/2 lb Soft cheese,grated or cut Melt butter on medium high heat.Add the cheese and seasonings.Cook on low heat.As cheese melts,add the milk,gradually,stirring constantly Then add the slightly beaten egg.Cook until thickened,about 2 minutes. Two tbsp. tomato soup added just before serving gives a nice color. Serve on toast squares or toasted crackers.Serves 4 to 5. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FOAMY OMELET Categories: Eggs Servings: 2 4 Eggs 4 tb Milk Pinch of pepper 1 tb Butter 1/2 ts Salt Beat yolks of eggs;add seasonings and milk.Beat whites until stiff, but not dry.Place skillet on large burner,add butter,set to medium high heat.Just as soon as butter is melted,lower to low heat.Have bottom and sides of skillet well greased.Fold the stiffly beaten egg whites into yolk mixture.By this time,the pan should be very hot.Pour in omelet,spread evenly,and cook slowly until omelet is set.Then,place omelet in oven,which has been preheated to 375 degrees to dry slightly on top.Turn out and serve at once.Finely minced ham,grated cheese or finely chopped parsley may be folded into mixture,if desired.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MICROWAVE EGGS IN HASH NESTS Categories: Eggs, Microwave Servings: 3 1 cn (15 oz) corned beef hash 3 Eggs Spoon corned beef hash in 1/2 of microwave safe dish or pan.Press hash against bottom and sides of pan.Microwave on high for 2 1/2 to 3 1/2 minutes or until hot.Rotate once during cooking.Make 3 deep indentations in hash with back of spoon.Break eggs,one at a time,and add to each indentation.Cover dish with vented plastic wrap.Program microwave oven to medium high (70%) and cook for 2 to 3 minutes or until eggs are almost set.Rotate pan once during cooking.Let stand covered for 2 minutes.Season with salt and pepper.Serves 3. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BAKED EGG DISH Categories: Eggs Servings: 10 8 Eggs In 1/2" cubes 2 c Milk 2 c Ham, cut in 1/2" cubes 2/3 lb Velveeta cheese, cut in Salt, 1/2" cubes Pepper to taste 8 Slices buttered bread, cut Beat eggs;add milk and remaining ingredients.Pour into 9 x 13" buttered pan.Cover;refrigerate overnight.In the morning,bake,uncovered, @ 350 degrees about 45 minutes.It should bubble and be golden brown. Serves 8 to 10. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BLUE CORN WAFFLES Categories: Breakfast Servings: 4 1 1/2 c Blue corn as used for 1/2 ts Salt Tortillas 1 1/2 c Buttermilk 3/4 c All-purpose flour 2 lg Eggs, separated 1 tb Sugar 6 tb Melted butter or margarine 2 ts Baking powder Butter 1/2 ts Baking soda Maple syrup In a bowl,mix cornmeal,flour,sugar,baking powder,soda and salt. In another bowl,mix butter with egg yolks and 1/4 cup of melted butter.Pour liquids into dry mixture,stirring to moisten well.Whip egg whites until they hold stiff peaks;fold into batter.Bake in a preheated waffle iron set on medium high heat or in an electric one set at medium high (375 degrees).Brush grids with melted butter; half fill with batter,spreading slightly.Close iron;bake until waffle is golden brown,5 to 6 minutes.Serve hot with butter and syrup.Makes about 4 waffles. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GINGERBREAD WAFFLES WITH PEACH SAUCE Categories: Breakfast Servings: 6 2 c Buttermilk baking mix (such 3/4 ts Cinnamon As Bisquick) 1/4 ts Nutmeg 1 c Milk 1 cn (16 oz) sliced Cling 1 Egg Peaches in heavy syrup 1/3 c Molasses 1 tb Cornstarch 1/4 c Packed light brown sugar 1 tb Lemon juice 1 ts Ginger Combine baking mix,milk,egg,molasses,sugar,ginger,cinnamon and nutmeg.Pour 1/2 cup of batter in preheated waffle iron.Texture of finished waffle will be cake-like;it is not intended to be crisp. Do not overbake because waffle will burn.Repeat with remaining batter. To make Peach Sauce:Drain liquid from peaches into a 4 cup glass measure.Stir in cornstarch mixed with lemon juice.Heat on medium until mixture thickens.Cut peach slices into pieces and add to sauce. Serve over waffles. Makes about 6 waffles. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EGG CASSEROLE Categories: Pork, Eggs Servings: 8 1 1/2 lb Pork sausage (bulk) 1 ts Salt 9 Eggs 4 Slices white bread, cubed 3 c Milk In 1/4" squares 1 1/2 ts Dry mustard 2 c Grated cheddar cheese Brown sausage and crumble.Drain well. Mix eggs,milk,mustard,salt,cheese Pour over bread in greased 9 x 13 pan Cover - let sit overnight Uncover - bake @ 350 degrees for 1 to 1 1/2 hours ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SAUSAGE BRUNCH CASSEROLE Categories: Pork, Casseroles Servings: 6 1 lb Sausage 5 Eggs 13 oz Can Pet Evaporated milk 2 c Cheddar cheese,grated 1 1/2 Slices bread,cubed Salt and pepper to taste. Prepare evening before.Cook sausage & drain thoroughly on paper towels.Beat the eggs & evaporated milk slightly.Add sausage,cubed bread & cheddar cheese.Pour into 9 x 9" casserole.Cover with foil.Refrigerate overnight.Bake uncovered for 45 minutes or until firm in a preheated 350 degree oven. Onions,green peppers & mushrooms can also be added. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EGGS SOFRITO Categories: Eggs Servings: 4 1 cn (16 oz) tomatoes,cut up 4 Eggs 1 md Onion,chopped (1/2 cup) 1 c Sliced smoked sausage OR 2 cl Garlic,minced Fully cooked ham cut into 1 Bay leaf Bite - sized strips 1/3 ts Pepper 1 2 oz. jar sliced pimento, 1 c Frozen peas Drained In a 10 " skillet combine the UNDRAINED tomatoes,onion, garlic,bay leaf and pepper.Bring to boiling.Boil,uncovered, 8 to 10 minutes or until most of the liquid is evaporated and onion is tender.Discard bay leaf.Stir peas into tomato mixture.Break eggs into tomato mixture,being careful not to break yolks.Arrange sausage or ham around eggs.Sprinkle pimento over all.Cover;simmer over low heat 10 to 12 minutes or until eggs are of desired doneness.Serve from skillet. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HAM QUICHE (Microwave) Categories: Eggs Servings: 2 ---------------------------CORNMEAL QUICHE SHELLS--------------------------- 1/3 c Shredded mozzarella cheese 1/4 ts Salt 1 tb Finely chopped green onion 6 Drops red pepper sauce (with top) 2 tb Finely chopped, fully 2 Eggs Cooked smoked ham 1/3 c Milk Cornmeal Quiche Shells: Mix 1/3 - cup all-purpose flour,1 tablespoon plus 1 teaspoon cornmeal and 1/3 teaspoon salt;cut 1 tablespoon plus 2 teaspoons shortening thoroughly.Sprinkle in 5 - 6 teaspoons water,tossing with fork until all flour is moistened and pastry cleans side of bowl.Gather pastry into ball.Divide into halves.Press each half firmly against bottom and side of 2 10 ounce quiche dishes or custard cups.Prick bottom and side thoroughly with fork.Place dishes on inverted saucers in microwave oven.Microwave uncovered on high (550 watts) 2 minutes;rotate dishes 1/2 turn.Prick any bubbles with fork. Microwave uncovered until pastry appears dry and flaky, 1 1/2 to 3 minutes. Sprinkle cheese and onion in shells.Beat eggs,milk,salt and pepper sauce with fork in 2 - cup measures;stir in ham. Microwave uncovered on medium heat (385 watts) until warm, 2 to 3 minutes,stirring after 1 minute.Stir;pour into shells Place shells on inverted saucers in microwave oven. Microwave uncovered on medium high (385 watts) 2 minutes; turn dishes 1/2 turn.Microwave uncovered until center is almost set,2 to 3 minutes.Serves 2. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BAKED EGGS IN TOMATO SHELLS Categories: Eggs Servings: 6 6 md Sized tomatoes 6 Eggs Salt 1 1/2 tb Soft bread crumbs 1 ts Onion powder 2 ts Grated Parmesan cheese 1/2 ts Tarragon leaves,crushed 1 ts Parsley flakes 1/3 ts Ground black pepper 1 ts Butter or margarine Hold tomatoes at room temperature until fully ripe. Preheat oven to 350 degrees.Cut a thin slice from the stem end of each tomato.Scoop out pulp (use in stews,soups,etc.).Sprinkle inside of tomato shells lightly with salt;invert on board to drain,about 10 minutes.Combine onion powder,tarragon,1/8 teaspoon salt and black pepper;blend well.Sprinkle each shell with about 1/2 teaspoon seasoning mixture.Break one egg into each tomato.Place on buttered baking pan.Bake until eggs are firm,25 to 30 minutes.Combine bread crumbs,cheese and parsley. Sprinkle around outer edge of each tomato,Dot with butter. Place under a preheated hot broiler until crumbs are lightly browned,1 to 2 minutes.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EASY EGG AND TOMATO BENEDICT Categories: Eggs Servings: 4 2 md Sized tomatoes 4 English muffins, split and 1/2 c Mayonnaise Toasted 1/4 c Milk Salt 1 1/2 ts Fresh lemon juice 8 Eggs, poached and well 1/2 ts Basil leaves,crushed Drained 1/16 ts Ground black pepper Hold tomatoes at room temperature until fully ripe.Cut each tomato into 4 slices;set aside.In a small saucepan,combine mayonnaise,milk,lemon juice,basil and black pepper;heat until hot;keep warm.On each English muffin half arrange a tomato slice;sprinkle lightly with salt,top with a poached egg;cover with mayonnaise sauce.Serve two for each portion.Garnish with parsley if desired.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: THE BIG SWEDISH PANCAKE Categories: Breakfast Servings: 4 4 tb Butter or margarine 1/2 c Unbleached flour 1/3 c Warmed honey 1/4 c Whole-wheat flour 2 1/2 c Whole milk 5 Eggs Heat a casserole dish that is 9 inches in diameter, then melt butter and coat the bottom and sides of the dish with it. Mix honey with milk and stir into flour. Beat eggs until very light and stir into flour mixture until well blended. Pour into casserole dish and bake in a preheated-heated 375-degree oven until puffed and browned (30 to 35 minutes). Serve with fruit preserves or syrup. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BANANA PANCAKES Categories: Breakfast Servings: 10 2/3 c Unbleached flour 1 1/3 c Milk 1/2 c Whole-wheat flour 2 tb Oil 2 ts Baking powder 1 md Ripe banana, finely chopped 1/4 ts Salt Combine flours,baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients,then fold in banana.Spoon onto a hot,well greased griddle.Turn once.Makes 10 to 12. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: APPLE ALMOND PANCAKES Categories: Breakfast Servings: 8 1/2 c Each, whole-wheat, 2 Eggs, separated Unbleached flour 4 tb Oil 1 tb Brown sugar 1/2 c Each, buttermilk, apple 1 1/2 ts Baking powder Juice 1/4 ts Salt 1/4 c Chopped almonds Combine flour,sugar,baking powder and salt in a mixing bowl. Beat egg yolks with oil,buttermilk and apple juice.Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).Beat egg whites until stiff and fold into batter. Spoon onto a hot,greased griddle and turn once when bubbles appear.Makes 8 to 10 pancakes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SOUR CREAM POTATOES Categories: Side dish Servings: 12 2 lb Frozen hash browns,thawed 1 Onion, diced 8 oz Cheddar cheese,grated Garlic salt to taste 1 cn Cream of chicken soup 2 c Cornflakes,crushed 1 lg Carton sour cream 1 Stick margarine or butter 1 ts Salt Mix all ingredients together except for cornflakes and butter. Place in large casserole and bake @ 350 degrees for 45 minutes. Remove from oven.Top with cornflakes and butter or margarine. Return to oven and bake 15 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: COTTAGE EGGS Categories: Eggs Servings: 2 4 lg Eggs 1/2 c Small curd cream style Salt and Pepper to taste Cottage cheese 1 1/2 tb Butter 2 tb Finely diced Cheddar cheese Beat eggs with salt and pepper just enough to blend yolks and whites.In an 8" skillet,melt butter and twirl to coat bottom of skillet;add eggs to hot butter and cook over moderately low heat,lifting eggs from bottom with a large spoon as they set. When almost set,shut off heat,fold in cottage and cheddar cheese.Serve at once.Makes 2 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: WELSH RABBIT WITH BEER (Nothing to do with Wales & not a har Categories: Cheese Servings: 4 1 tb Butter 1/2 ts Salt 1 lb Sharp cheddar cheese,grated 1/2 ts Worcestershire sauce 3/4 c Beer 1 Egg, slightly beaten Dash of cayenne pepper OR 8 Slices warm toast, each Tabasco Halved 1 ts Dry mustard In the top of a double boiler set over hot,not boiling,water,melt butter.Add cheese and all but 1 tbsp. of the beer.Cook,stirring constantly,until cheese has melted and the mixture is smooth.Combine seasonings with remaining beer and stir into cheese.Beat a little of the hot mixture into the beaten egg to prevent curdling before adding the egg mixture to the melted cheese.Stir to combine. Arrange 4 triangles of toast on each plate and top immediately with 1/4 of the rabbit.Alternatives:Top each piece of toast with a very thin slice of baked Virginia ham before pouring on the melted cheese. Substitute boiled tomato halves,steamed asparagus or broccoli,toasted English muffins or corn muffins for the toast.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BAKED APPLE PANCAKE Categories: Breakfast, Fruits Servings: 2 1 c All-purpose flour,sifted 1 c Beer, room temperature 1 1/2 ts Ground cinnamon 2 Egg yolks 1/3 c Sugar 3 tb Sweet butter 1/2 ts Sugar 4 Egg whites 2 Green apples (Granny Smith 1 tb Vegetable oil Or pippin), peeled, cored 1/4 c Light brown sugar And sliced medium thin 1/2 sm Lemon 1/4 ts Salt Sift together the flour,1 1/2 tsp. sugar and the salt in a large mixing bowl.Add beer and stir until smooth.Beat in one yolk,then the other.In a separate bowl,beat whites with 1 tbsp. sugar until they form peaks.Fold into the batter.Mix together the remaining sugar, light brown sugar and cinnamon,reserving 2 tsp.of this mixture. Squeeze lemon over the apples and toss with sugar-cinnamon mixture until coated.Heat the butter and oil in a 9 to 10" oven proof pan or skillet.Pour in half of the batter and cover with all apples.Pour in the rest of the batter and bake in a preheated 350 degree oven,on the middle rack,for 60 minutes or until the apple pancake is puffed up and golden.To serve,loosen sides and bottom with a metal spatula, sliding onto hot plate.Sprinkle with remaining sugar-cinnamon mixture. Cut into wedges.Serves 2 generously. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FRENCH TOAST WITH BRANDIED LEMON BUTTER Categories: Breakfast Servings: 6 4 Eggs 12 Thick slices of bread that 2 tb + 1 ts sugar Have been cut and left out 1/2 ts Salt Overnight to dry out 1 c Whole milk Butter 1/4 ts Vanilla extract Powdered sugar, optional ---------------------------BRANDIED LEMON BUTTER--------------------------- 1/2 c Butter 4 ts Grated lemon rind 1 c Sugar 3 oz Brandy or rum Juice of 2 lemons In a shallow dish,beat eggs,sugar,salt,milk and vanilla.Soak bread in the mixture.Heat butter over medium high heat and cook each slice until slightly brown on each side.Serve with maple syrup or brandied lemon butter and lemon slices.Sprinkle with powdered sugar,if desired. BRANDIED LEMON BUTTER Melt butter over low heat.Spoon off any foam that forms.Pour into a dish,leaving behind any sediment in the pan.Wash pan,pour in the clarified butter and sugar.Stir constantly until sugar dissolves.Add rind,juice and brandy and stir until smooth.Pour over hot French toast. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FRENCH OMELET Categories: Eggs Servings: 3 6 Eggs 2 tb Cold water 1/2 ts Salt 3 tb Butter Dash pepper About 30 minutes before serving,in a small bowl with wire whisk or hand beater,beat eggs,salt,pepper and 2 tbsp. cold water. In a 10" skillet over medium-low heat,melt butter,tilting skillet to grease sides.Pour eggs into skillet;let set around sides. With a metal spatula,gently lift edges as they set,tilting to allow uncooked portion to run under omelet.Shake skillet occasionally to keep omelet moving freely in pan.When omelet is set but still moist on the surface,increase heat slightly to brown bottom of omelet. Tilt skillet and with spatula,fold in half;slide onto heated platter. Makes two main-dish servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PUFFY OMELET Categories: Eggs Servings: 2 4 Eggs, separated 1/4 ts Salt 1/4 ts Cream of tartar 2 tb Butter 1/4 c Cold water About 30 minutes before serving,preheat oven to 350 degrees.In large bowl,with mixer at high speed,beat egg whites until foamy; add cream of tartar and continue beating just until stiff peaks form. In small bowl,with mixer at high speed,beat egg yolks with 1/4 cup cold water and salt until very light;carefully fold yolk mixture into beaten whites. In ovenproof 10" skillet over medium-low heat,in hot butter, cook egg mixture three minutes,or until puffy and golden on under side when lifted with a spatula.Then bake 10 minutes or until golden and top springs back when tapped with finger. Run a spatula around sides to loosen omelet.Make a slit part way across center of omelet;tip skillet and with pancake turner,fold omelet in half;slide onto heated platter.Makes 2 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SAUSAGE APPLE OMELET ROLL Categories: Pork, Eggs Servings: 6 1 c Salad dressing 1 1/2 c (12 oz) bulk pork sausage, 2 tb Flour Cooked, drained 1/2 ts Salt 1 c (4 oz.) shredded sharp 1 c Milk Cheddar cheese 12 Eggs, separated 3/4 c Chopped apple Combine 1/2 cup salad dressing,flour,salt;gradually add milk and beaten egg yolks.Cook,stirring constantly,over low heat until thickened.Remove from heat;cool 15 minutes.Fold in stiffly beaten egg whites.Pour into 15 x 10 x 1" jelly roll pan lined with greased wax paper.Bake @ 425 degrees for 20 minutes.Invert onto towel. Carefully remove wax paper.Cover with combined remaining salad dressing,sausage,3/4 cup cheese,and apple.Roll up omelet,starting at narrow end.Place,seam side down,on serving platter.Top with remaining cheese.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CAULIFLOWER CHEESE SOUFFLE Categories: Eggs Servings: 4 2 c Chopped cauliflower 1 1/2 c Warm milk Water Salt 2 1/2 tb Butter 1/2 c Grated Gouda cheese 2 1/2 tb Flour 6 Eggs, separated Steam cauliflower above water until tender,cool slightly and chop fine;set aside.Melt butter in a saucepan.Stir in flour over low heat, cook and stir for a couple of minutes or until golden brown.Remove from heat and stir in milk,beating with a wire whisk to make very smooth.Return to heat and bring to a quick boil,then reduce heat to simmer.Add cheese and salt.Cook for 3 to 4 minutes or until thickened, stirring all the time;remove from heat. Now separate eggs and beat yolks,adding white sauce slowly,then stir in cauliflower.Beat egg whites until stiff.Fold into mixture and spoon into a greased 2 qt.souffle dish. Bake in a pan of hot water in a preheated 375 degree oven for 35 to 40 minutes.Serve immediately.Makes 4 to 5 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FARMER'S BREAKFASTS Categories: Eggs, Cheese Servings: 6 3 tb Butter 2 c Diced ham 3 md Potatoes, peeled and thinly Salt and pepper to taste Sliced 4 lg Eggs,beaten 4 Green onions, sliced 4 oz Cheddar cheese, shredded 1/2 Sweet green pepper,diced In a frying pan,melt butter over medium heat.Saute vegetables,ham, and seasonings for 3 minutes.Cover,cook over low heat until the potatoes are tender,about 30 minutes. Pour eggs over vegetables.Do not stir.Cover and cook until eggs are set,about 10 minutes.Sprinkle with cheese.Heat only until the cheese melts.Cut into wedges and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SOUFFLE AU FROMAGE Categories: Eggs Servings: 4 Flour and butter for Salt and pepper Coating souffle dish 1 ts Prepared mustard 3 tb Butter 4 Egg yolks 1/4 c Flour 1/2 c Plus 1 tbsp. grated cheese 1 c Milk 6 Egg whites Heavily coat the inside and rim of a 6 cup souffle dish with soft butter.Add 2 tbsp. of flour and turn to coat all the butter.No clear spots should remain.Tap the dish on the counter,empty excess flour and set dish aside. Melt 3 tbsp. butter in a saucepan.Add flour and cook until mixture foams.Use a whisk to beat in the milk and bring the sauce to a boil, stirring constantly.Add salt,pepper and mustard.Cook 2 minutes.Remove from heat and beat in egg yolks one at a time,beating well after each addition.Cool slightly,then beat in cup grated cheese.(This can be done in advance.Lay a piece of plastic wrap directly on the mixture to keep it from forming a skin.If you refrigerate the mixture,warm it gently and beat well before continuing.) Heat oven to 400 degrees.Heat the cheese mixture until hot to the touch.Whip the egg whites until they barely hold stiff peaks.Add a quarter of the egg whites to the cheese mixture.Stir gently to blend completely.Add this to remaining egg whites and fold quickly and gently.pour mixture into prepared souffle dish and sprinkle with 1 tbsp. cheese. Bake 20 to 25 minutes or until souffle is puffed and brown.If it browns too rapidly,place a sheet of lightweight aluminum foil directly on top. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GRAND MARNIER SOUFFLE Categories: Eggs Servings: 8 Soft butter and flour for 1/4 c Grand Marnier liqueur Coating the dish 1 ts Grated orange rind 6 tb Sugar 7 Eggs,separated 3/4 c Flour 2 ts Finely chopped hazelnuts, 6 tb Butter Plus more for top, if 2 c Milk Desired Heat oven to 375 degrees.Brush 6 cup souffle dish generously with butter.Sprinkle with sugar and tip the pan so the sugar covers the butter.Tap on the counter and discard excess sugar. Combine 5 tbsp. sugar and flour,stirring to blend well.Set aside. Melt butter in heavy saucepan.Add flour mixture and heat until it bubbles.Use a whisk to beat in milk and bring to a boil.Remove from heat.Beat in liqueur and orange rind,then beat in egg yolks one at a time.Set aside. Beat egg whites until very foamy.Beat in 1 tbsp. sugar and beat whites until stiff peaks form.Blend half of the whites into base mixture,then fold base into egg whites.Pour half the mixture into souffle dish,sprinkle with 2 tsp. nuts,then pour in remaining souffle mixture.Sprinkle more nuts on top,if desired.Bake for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HAM SOUFFLE Categories: Eggs Servings: 6 3 c French bread,cubed 1 tb Dry mustard 1/2 lb Cheddar cheese,cubed Butter, melted 3 c Ham,cubed 4 Eggs, beaten 1 cn B & B mushrooms (1 cup) 3 c Milk 1 sm Can ripe olives,sliced Salt and pepper to taste 3 tb Flour Put bread,ham,cheese,mushrooms and olives in buttered 9 x 12" pans.Mix flour and mustard.Sprinkle over layer.Repeat until all is used.Pour a little melted butter over top.Beat eggs and milk together. Pour over mixture in pan.Sprinkle with salt and pepper.Refrigerate overnight.Remove 1 hour before baking.Bake 1 hour @ 350 degrees. Serves 6. -----