The Melting Pot 2.0

home *** CD-ROM | disk | FTP | other *** search

/ The Melting Pot 2.0 / The Melting Pot 2.0.iso / rdytrd / mm2155ra.txt < prev next >

Wrap

Text File | 1995-09-06 | 1MB | 32,763 lines

---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Carrot Cake Categories: Cakes Desserts Muffins Servings: 12 1 c Oil 1 c Sugar 1 c Brown sugar 1 t Vanilla 4 x Eggs 2 c Flour, whole wheat 1/3 c Dry milk 1 t Baking soda 1 t Salt 1 t Baking powder 2 t Cinnamon 3 c Carrots; shredded 1 c Walnuts; chopped In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream Cheese Frosting Categories: Desserts Servings: 1 4 oz Margarine or Butter 8 oz Cream cheese 1 lb Powdered sugar Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tex-Mex Dip Categories: Appetizers Servings: 12 2 T Lemon juice 1/2 t Salt 3 ea Avocadoes, medium size 1/4 t Pepper 1 c Sour cream 1/2 c Mayonnaise 1 ea Taco Seasoning Mix packet 21 oz Bean dip; plain or jalepeno 1 c Green onions; chopped 3 ea Tomatoes; seeded and chopped 7 oz Olives; chopped 8 oz Sharp cheddar cheese; grated 1 x Tortilla chips Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour ccream and taco mixture. Sprinkle wit chopped onions, tomatoes, and olives. Cover with shredded cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chow Mein Casserole Categories: Main dish Servings: 4 1 lb Hamburger 3/4 c Celery; chopped 3/4 c Onion; chopped 1 1/4 c Boiling water 1/2 c Uncooked rice 1/2 t Salt 1 ea Can chicken and rice soup 4 oz Mushrooms 1 T Brown sugar 2 t Soy sauce 1 t Butter or margarine 1 1/2 c Chow mein noodles Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pop-up Pizza Categories: Main dish Cheese Breads Servings: 8 --------------------------FILLING-------------------------- 1 1/2 lb Hamburger 1 c Onion; chopped 1 c Green pepper; chopped 1 ea Garlic clove 1/2 t Oregano 1 ds Salt 1/2 c Water 1/8 t Hot pepper sauce 1 pk Spaghetti sauce mix (1.5oz) --------------------------BATTER-------------------------- 1 c Milk 1 c Flour 1 T Oil 2 ea Eggs 1/2 t Salt ---------------------------MISC--------------------------- 7 oz Jack/Mozz. cheese slices 1/2 c Parmesan cheese; grated Pre-heat oven to 400f. *** FILLING *** In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix;simmer about 10 min stirring occassionally. *** BATTER *** In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth. *** ASSEMBLY *** Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400f for 25-30 min or until puffed and brown. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Garlicky Clam Dip Categories: Appetizers Servings: 8 8 oz Cream cheese 1/2 t Salt 1/2 T Garlic 1 x Fresh ground pepper (dash) 7 oz Clams; drained and minced 1/4 c Clam broth 1 1/2 t Worcestershire 2 t Lemon juice Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kiwi Fruit Gelato Categories: Desserts Fruits Servings: 4 1 c Water 1/2 c Sugar 1/2 c Light corn syrup 4 ea Kiwifruit; pared 5 T Lemon juice 1/4 t Lemon peel; grated Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fudge Categories: Candies Desserts Servings: 20 3 c Sugar 3/4 c Margarine 2/3 c Evaporated milk 12 oz Semi-sweet chocolate chips 7 oz Marshmallow creme 1 c Nuts 1 t Vanilla Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 min over medium heat or until candy thermometer reaches 234f stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9x13" pan. Cool at room temperature, cut into squares. Makes approx 3lb. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beer Bread Categories: Breads Servings: 8 3 c Flour, unsifted 3 3/4 t Baking powder 2 1/4 t Salt 1 T Honey 12 oz Beer Grease 9x5x3" loaf pan. Combine flour, beer, and honey in large bowl, stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on rack. Cool before slicing. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bogracs Gulyas (kettle goulash) Categories: Main dish Soups Servings: 6 4 T Bacon fat 5 ea Lg onions; coarsly chopped 2 ea Lg green peppers; chopped 3 ea Garlic clove; minced 1 1/2 T Hungarian Paprika 3 lb Stewing beef; in 1" cubes 1 x Pepper; to taste 1 x Salt; to taste 6 oz Tomato paste 1 x Sour cream; at room temp. Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Black Russian Categories: Beverages Servings: 1 1 1/2 oz Vodka 3/4 oz Coffee flavored brandy Pour over ice cubes in old-fashioned cocktail glass. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bloody Mary Categories: Beverages Servings: 1 1 1/2 oz Vodka 3 oz Tomato juice 1 ea Lemon; juiced 1/2 t Worcestershire sauce 3 ea Drops tabasco sauce 1 x Pepper; to taste 1 x Salt; to taste Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Margarita Categories: Beverages Servings: 1 1 1/2 oz Tequila 1/2 oz Triple Sec 1 oz Lemon or lime juice Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake ingredients with ice and strain into the salt-rimmed glass. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Whiskey Sour Categories: Beverages Servings: 1 1 ea Lemon; juiced 1/2 t Powdered sugar 2 oz Blended whiskey Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oatmeal Raisin Cookies Categories: Cookies Desserts Servings: 48 1/2 c Margarine; softened 1/2 c Shortening 1 c Brown sugar, lt; packed 1/2 c Sugar 2 ea Eggs 2 T Water 2 T Corn syrup, lt 2 t Vanilla 2 t Cinnamon 1/4 t Nutmeg 1/8 t Ginger 1 1/2 c Flour; unsifted 1 t Baking soda 1 t Salt 3 c Oats, old fashioned 1 c Raisins Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before removing to cooling racks. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Aniseed Chrabeli Categories: Cookies Desserts Servings: 40 1 1/4 c Sugar 2 ea Eggs 1 2/3 c Flour, all-purpose; sifted 2 t Aniseed, grated 1 x Grated peel of 1/2 lemon Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Aniseed Cookies Categories: Cookies Desserts Servings: 40 4 ea Eggs; separated 1 3/4 c Powered sugar; sifted 1 x Pinch salt 2 c Flour, all purpose 1/4 t Baking powder 2 t Aniseed; ground Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Traditional Decorated Christmas Cookies Categories: Cookies Desserts Servings: 48 3/4 c Butter, unsalted; softened 1/2 c Sugar 1 ea Egg 1 T Lemon peel; finely grated 1 t Vanilla 1/4 t Salt 2 1/4 c Flour; unsifted 1 T Water; (use 2 if req'd) ---------------------------ICING--------------------------- 3 ea Egg whites 1 lb Powdered sugar 2 t Water; (use 3 if req'd) 1 x Food colors, sprinkles, etc Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thouroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 deg. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out var-ious shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Removecookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat untion thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots, if ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Vanilla Cheesecake Categories: Cakes Desserts Servings: 8 --------------------------PASTRY-------------------------- 1 2/3 c All-purpose flour 1 ea Pinch of salt 1/2 c Butter, cut in small pieces 1 T Butter; (add to above) 2 T Sugar 1 ea Egg 4 T Ice water --------------------------FILLING-------------------------- 1 1/2 lb Cream cheese 1/4 c Oil 1 1/4 c Sugar 3 ea Eggs; separated 1/4 c Cornstarch 5 ea Drops vanilla extract 1/2 c Milk Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Cheesecake Categories: Cakes Desserts Servings: 12 ---------------------------CRUST--------------------------- 1 1/2 c Graham crakers 2 T Sugar 3 T Butter or margarine; melted --------------------------FILLING-------------------------- 19 oz Cream cheese; softened 1 c Sugar 2 t Lemon peel; grated 1/4 t Vanilla 3 ea Eggs ---------------------------GLAZE--------------------------- 1 c Mashed strawberries 1 c Sugar 3 T Cornstarch 1/3 c Water Pre-heat oven to 350f. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300f. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cajun Meat Loaf Categories: Cajun Main dish Meats Servings: 6 -----------------------SEASONING MIX----------------------- 2 ea Whole bay leaves 1 t Salt 1 t Ground cayenne pepper 1 t Black pepper 1/2 t White pepper 1/2 t Ground cumin 1/2 t Ground nutmeg ---------------------MAIN INGREDIENTS--------------------- 4 T Unsalted butter 3/4 c Finely chopped onions 1/2 c Green bell peppers, chopped 1/4 c Green onions, finely chopped 2 t Minced garlic 1 T Tabasco sauce 1 T Worcestershire sauce 1/2 c Evaporated milk 1/2 c Catsup 1 1/2 lb Ground beef 1/2 lb Ground pork 2 ea Eggs, lightly beaten 1 c Very fine bread crumbs Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Crunch Muffins Categories: Breakfast Muffins Breads Servings: 4 1 1/2 c Unbleached Flour, Sifted 1/2 c Sugar 2 t Baking Powder 1/2 t Salt 1 1/2 t Ground Cinnamon 1/4 c Vegetable Shortening 1 ea Large Egg, Slightly Beaten 1/2 c Milk 1 c Tart Apples * 1 x Nut Crunch Topping * Apples are to be washed and cored. Shred the unpeeled apples for recipe. ~------------------------------------------------------ ~----------------- Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chunky Beef Fritters Categories: Beef Roast Meats Servings: 5 2 lb Cooked Unseasoned RoastBeef* 6 T Milk 1 T Unbleached All-purpose Flour 3 ea Large Eggs, Beaten 1 1/2 c Self-Rising Flour 4 t Salt 1/4 t Pepper * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. ~------------------------------------------------------ ~----------------- Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef With Caper Sauce Categories: Roast Beef Meats Servings: 12 4 lb Beef Eye Of Round Roast 1/2 c Cooking Oil 1/2 c Tomato Paste 1/4 c Imported Soy Sauce 1/4 c Red Wine Vinegar 2 T Crushed Rosemary 2 t Salt 1 x Pepper To Taste -------------------------GARNISHES------------------------- 1 x Caper sauce 1 x Paprika 1 x Tomato roses 1 x Green Onions 1 x Parsley 1 x Rye Bread Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Caper Sauce Categories: Beef Sauces Vegetables Servings: 12 1 c Mayonnaise 1/4 c Capers * 1/4 c Dairy Sour Cream 1 T Dijon-Style Mustard 1 T Horseradish 1 T White Vinegar 1/2 t Sugar * Chopped Dill Pickle can be substituted for Capers. ~------------------------------------------------------ ~----------------- Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef With Caper Sauce or with any roast beef. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Easy Beef Roll-Ups Categories: Steak Beef Meats Servings: 4 2 lb Beef Round Steak * 1 1/2 lb Lean Beef Bacon 2 t Cooking Oil 1 ea Env. Onion Soup Mix 1 1/4 oz 2 c Water 2 t Cornstarch 1/2 c Water 1 x Parlsey 3 ea Cherry Tomatoes * Round Steak should be cut 1/2-inch thick. ~------------------------------------------------------ ~----------------- Trim separable fat from steak nd remove bone. Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to pressure pan. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth. Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Deviled Swiss Steak Categories: Steak Beef Meats Servings: 10 3 lb Beef Round Steak * 2 t Dry Mustard 1 1/2 t Salt 1/4 t Pepper 2 T Cooking Oil 4 oz (1 cn) Sliced Mushrooms 1 T Worcestershire Sauce 1 x Carrot Curls Or Parsley * Round Steak should be cut 3/4 to 1-inch thick. ~------------------------------------------------------ ~----------------- Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecued Beef Roll Categories: Steak Beef Meats Servings: 6 1 ea Full Cut Round Steak * 3/4 c Catsup 1/3 c Chil Sauce 1/4 c Brown Sugar 1/4 c Wine Vinegar 2 T Steak Sauce 1/2 t Cumin 1/2 t Chili Powder 1 t Meat Tenderizer 1/2 t Salt 1/2 t Pepper 3/4 c Shredded Cheddar Cheese 1/4 c Whole Kernal Corn 1/4 c Chopped Green Pepper 1/4 c Chopped Pitted Ripe Olives 1/2 c Unbleached All-purpose Flour 3 T Cooking Oil 1/4 c Water 1/4 c Shredded Cheddar Cheese 2 T Sliced Pitted Ripe Olives 3 ea Tomato Roses 1 x Green Pepper Slices * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. ~------------------------------------------------------ ~----------------- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dutch Spiced Beef Categories: Steak Beef Meats Servings: 4 2 lb Beef Round Steak * 1/2 t Salt 1/8 t Pepper 6 T Butter 1 ea Large Spanish Onion ** 1 T Water 1 1/2 T Vinegar 1 t Prepared Mustard 1 ea Bay Leaf 2 ea Whole Cloves 4 ea Canned Spiced Onions 12 ea Strips Pimiento * Steak should be 3/4 inch thick. ** Onion should be thickly sliced. ~------------------------------------------------------ ~----------------- Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chil-Beer Brisket Of Beef Over Wild Rice Amadi Categories: Brisket Beef Meats Servings: 8 2 1/2 lb Fresh Beef Brisket 1/2 c Diced Onion 1 t Salt 1 t Pepper 1/4 t Garlic Powder 1 ea Bottle (12 Oz) Chili Sauce 1 ea Bottle (12 oz) Beer 1 x Wild Rice Amadine -------------------------GARNISHES------------------------- 2 ea Med. Ripe Tomatoes, Sliced 1 x Parsley Sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Wild Rice Amadine Categories: Brisket Beef Meats Vegetables Servings: 8 2 T Slivered almonds 1 1/2 T Chopped Green Pepper 1 T Chopped Onion 1 T Chopped Chives 1/3 c Margarine 2 2/3 c Hot Water 1 t Instant Beef Bouillon 4 1/2 oz (2 Pks) 5-minute Wild Rice Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Deli Brisket Bake Categories: Brisket Beef Meats Servings: 4 2 1/2 lb Beef Brisket 1/2 c Prepared Mustard 1/4 c Whole Mixed Pickling Spices 27 oz (1 cn) Sauerkraut 1/4 lb Grated Swiss Cheese Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Golden Harvest Beef Categories: Brisket Beef Meats Servings: 6 2 1/2 lb Beef Brisket 2 T Cooking Fat 2 ea Small Onions * 1 c Brown Sugar, Packed 1/4 t Salt 1/4 t Pepper 1 qt Boiling Water 29 oz (1 cn) Yams, Drained 6 ea Carrots, Pared and Slivered 2 ea Med. Tart Apples, Sliced 3 ea Lg. White Potatoes ** 1/2 c Sugar 1/4 c Catsup 1 T Cornstarch 1/2 T Dry Mustard 11 oz (1 cn) Mandarin Orange Segs. * Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes. ~------------------------------------------------------ ~----------------- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan. Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pot 'n Cot Roast Categories: Roast Beef Meats Fruits Servings: 8 5 lb Chuck Arm Pot Roast 30 oz (1 Cn) Apricots * 2 t Instant Minced Onion 1 t Marjoram 1 t Basil 1/4 t Pepper 1/3 c Cream or Cooking Sherry 1 t Salt * Apricots may either be halves or whole canned apricots. ~------------------------------------------------------ ~----------------- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef With Hot Sauce Categories: Roast Beef Meats Sauces Servings: 8 3 lb Beef Chuck Roast 1/2 c Chopped onion 1/2 c Chopped Celery 1/2 c Chopped Green Pepper 1 x Water 1 1/2 c Catsup 3 T Hot Taco Sauce 2 T Brown Sugar 2 T Vinegar 2 ea Cloves Garlic, Minced 1 ea Bay Leaf 1 t Salt 1 t Dry Mustard 1 t Chili Powder 8 ea Hamburger Buns Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Succulent Sour Cream Pot-Roast Categories: Beef Meats Servings: 6 5 lb Bonless Rolled Chuck Roast 2 T Unbleached Flour 1 T Cooking Oil 1/2 t Salt 1/4 t Pepper 3/4 c Water 1 ea Clove Garlic, Pressed 2 ea Small Onions, Chopped 1/2 c Tomato Sauce 1 ea Bay Leaf 1/8 t Thyme Leaves 1/2 lb Fresh Mushrooms, Sliced 2 T Butter 1 c Dairy Sour Cream 1 x Hot Buttered Noodles 1 x Paprika Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruited Beef Curry Casserole Categories: Beef Meats Fruits Servings: 8 2 lb Lean Ground Beef 1 ea Lg. Onion, Chopped 1 ea Med. Green Pepper, Chopped 2 T Cooking Oil 1 ea Slice Whole Wheat Bread 1 c Milk 2 ea Large Eggs 1 ea Lg. Apple, Chopped 1 c Chopped Dried Apricots 2 T Curry Powder 1 t Salt 1/2 t Pepper 1 x Curry Condiments Cook onion and green pepper in oil in large frying-pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes. Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef Baked In A Barrel Categories: Beef Meats Fruits Servings: 6 2 lb Ground Beef Chuck 2 ea Large Pineapples 2 ea Med Onions, Chopped 3 ea Cloves Garlic, Minced 2 T Cooking Fat or Oil 1 t Salt 1 t Ground Ginger 1/2 t Seasoned Salt 1/4 t Freshly Ground Pepper 1/2 c Coffee Brandy 1 c Diced Fresh Pineapple 1 c Canned Mandarine Orange Segs 1/4 c Madarine Liqueur 18 ea Fresh Mushrooms 3 T Butter 18 ea Strips Of Pimiento 3 c Cooked Rice Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hacienda Hamburger Categories: Beef Meats Servings: 6 2 lb Ground Beef 2 T Cooking Oil 1 1/2 c Chopped Celery 1/2 c Chopped Onion 6 oz (1 cn) Tomato Paste 2 1/4 c (3 cns) Water 2 c Uncooked Noodles 1 c Diced American Cheese 1 c Sliced Ripe Olives 2 t Salt 1/2 t Pepper Brown meat in oil in electric skillet or large frying-pan. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, abotu 30 minutes. NOTE: This is just as good on the second day. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Italian Meatballs In A Basket Categories: Hamburger Beef Meats Servings: 8 2 lb Ground Beef Chuck 2 T Margarine 1 ea Med. Green Pepper, Chopped 1 ea Med. Onion, Chopped 16 oz (1 cn) Stewed Tomatoes 1/2 t Basil 1/4 t Thyme 2 T Unbleached Flour 1 x Ital. Bread Basket -------------------------GARNISHES------------------------- 1 x Green peppr rings 1 x Cherry Tomatoes Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mariachi Beefballs And Rice Categories: Beef Meats Servings: 6 2 lb Ground Beef 1 c Crushed Corn Chips 1/2 c Milk 1 ea Large Egg, Slightly Beaten 2 t Salt 2 1/2 T Unbleached Flour 2 T Butter or Margarine 2 c Sliced Onion 1 ea Clove Garlic, Crushed 1 t Chili Powder 1/4 t Powdered Cumin 19 oz (1 cn) Tomatoes, Undrained 4 oz (1 cn) Green Chilies,Drained 1/2 c Sliced Ripe Olives 1 x Mexican Rice In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice. Mexican Rice: 1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese, 4 Oz (1 cn) Chopped Green cut into stripes 3 Cups Cooked Seasoned Rice Cheese Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffed Mexican Meatloaf Categories: Hamburger Beef Meats Servings: 8 2 lb Ground Beef Chuck 8 oz (1 cn) Tomato Sauce 1/2 c Taco Seasoning Mix * PLUS 2 T Taco Seasoning Mix * 1/3 c Chopped Green Pepper 1/3 c Finely Chopped Onion 1 1/2 ea Slices White Bread ** 1 ea Large Egg, Slightly Beaten 2 c Shredded Cheddar Cheese 1/2 c Sour Cream 1 x Cheddar Cheese Slices -------------------------GARNISHES------------------------- 1 x Avocado Slices 1 x Cherry Tomatoes * Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons. ** Tear bread slices into fresh bread crumbs. ~------------------------------------------------------ ~----------------- Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Saucy Beef Taco Pizza Categories: Beef Meats Servings: 4 2 lb Ground Beef Round 1 ea Med. Onion, Chopped 16 oz Taco Sauce, Mild or Hot 4 oz (1 cn) Mild Green Chilies * 1/2 c Sliced Ripe Olives 8 oz (1 cn) Refrigerated Rolls ** 1 1/2 c Crushed Corn Chips 1 c Dairy Sour Cream 1 c Shredded Monterey JackCheese 1/2 c Shredded Cheddar Cheese 1 x Sliced Olives (Optional) 1 x Sliced Mushrooms (Optional) 1 c Shredded Lettuce 1 ea Med. Avocado *** 1 ea Med Tomato, Diced * Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced. ~------------------------------------------------------ ~----------------- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef Pita, Greek Style Categories: Beef Meats Servings: 12 2 lb Ground Beef 1 ea Med. Onion, Chopped 4 ea Small Cloves Garlic, Minced 1/2 lb Fresh Mushrooms, Sliced 1 ea Bay Leaf 1 1/4 t Salt 1/2 t Chil Powder 1/2 t Cumin Powder 1/4 t Cinnamon 8 oz (1 cn) Tomato Sauce 1/3 c Burgundy Or Rose Wine 1 ea Large Egg 8 oz (1 pk) Cream Cheese,Softened 1 c Creamed Cottage Cheese 1/2 c Crumbled Feta Cheese 1/2 c Unsalted Butter, Melted * 8 oz (1/2 Pk) Phyllo Leaves ** 1/4 c Dry Bread Crumbs -------------------------GARNISHES------------------------- 1 x Parlsey Sprigs 12 ea Cherry Tomatoes 1 x Fresh Fruit Kabobs (opt.) * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted. ~------------------------------------------------------ ~----------------- Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Savory Braised Short Ribs Categories: Beef Meats Servings: 6 4 lb Beef Chuck Shrot Ribs * 10 1/2 oz (1 cn) Condensed Beef Broth 1 c Coarsely Chopped Onion 1 c Water 4 ea Whole Peppercorns 2 t Worcestershire Sauce 1 ea Clove Garlic, Crushed 1/2 t Dried Majorum Leaves 1 x Horseradish Sauce 3 T Unbleached Flour 1/2 c Water -------------------------GARNISHES------------------------- 1 x Tomato Wedges 1 x Sprigs Parsley * Ribs should be cut into serving-size peieces. ~------------------------------------------------------ ~----------------- Trim any excess fat from short ribs. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat. Pour off drippings. Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once. Meanwhile, prepare Horseradish Sauce. Place short ribs on serving platter and keep warm. Skim fat from cooking liquid. Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes. Strain, if necessary, and serve with short ribs. Garnish platter with tomato wedges and parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: English Sweet And Sour Ribs Categories: Ribs Beef Meats Servings: 5 3 lb Chuck Short Ribs * 3/4 c Unbleached All-purpose Flour 2 t Seasoned Salt 1 t Pepper 1/2 c Cooking Oil 2 c Sliced Onion 1 1/2 c Hot Water 8 ea Heaping T Dark Brown Sugar 1/3 c Catsup 1/4 c Red Wine Vinegar 2 ea Cloves Garlic, Minced 2 ea Large Bay Leaves * Short ribs should be meaty and cut in the English cut. ~------------------------------------------------------ ~----------------- Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Greek Stew Categories: Greek Main dish Ethnic Beef Servings: 6 3 lb stew meat, chopped 1 ea clove garlic, diced 5 T butter 1 1/2 c water 1 x salt 1 ea bay leaf 1 x pepper 2 lb small white onions 1 ea onion, chopped 1/2 lb mushrooms, sliced 1 ea 6 oz can tomato paste 3/4 lb jack cheese, grated 2 T red wine vinegar In a heavy kettle, brown meat in butter. Season lightly with salt and pepper. Add chopped onion and saute until clear. Mix in tomato paste, vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1 hour, adding additional water as needed. Add white onions and mushrooms. Cover and simmer 1 more hour or until meat and onions are tender. Add cheese, cover and cook 5 minutes, or until cheese melts. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marinated Beef Province Style Categories: Beef Marinade Main dish Entertain Servings: 6 1/4 lb bacon 2 lb round steak 2 ea cloves garlic 2 T chopped parsley 1 pn ground cloves 1 pn allspice 3 T red wine vinegar 2 1/2 c red wine 6 ea medium onions 6 ea medium carrots 1 x salt & pepper to taste 3 T oil 2 T brandy 1 pn thyme 1 ea sprigs parsley 1 pn rosemary 1 ea small orange Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice. Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture. Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper. Leave for at least 12 hours turning occasionally. Peel the remaining onions and carrots, quarter the onions but leave the carrots whole. Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and spoon into a casserole. Remove the meat from the marinade, drain well. Brown meat in the oil remaining in the pan and add to the onions. Pour the marinade liquid and vegetables into the skillet and stir well to absorb the last of the oil. Add the whole carrots, brandy, and herbs. Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce. Season the sauce with a little salt and pepper. Pour over the meat and onions, cover the casserole. Cook in the center of a slow (350 d F) for 2 1/4 hours. To serve, remove the garni. This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Flemish Beef Stew Categories: Beef Main dish Entertain Servings: 4 2 oz chopped salt pork 1 ea bay leaf 1 lb beef chuck in chunks 1 t thyme 3 ea onions thinly sliced into 3 T Dijon mustard 1 t flour 1 ea French Bread (stale) 1 1/2 T vinegar 2 c stout or porter 1 ea parsley spring 1 T packed brown sugar Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. remove bay leaf and discard. Serve immediately. Serve with boiled potatoes, green salad and beer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brisket with Prunes Categories: Beef Main dish Entertain Servings: 4 2 ea onions, diced 2 lb beef brisket 12 oz beer 1 c dried pitted prunes 1 c dried apricots 3 T brown sugar firmly packed 2 T orange marmalade 1 T brandy 1 T grated lemon peel 1/8 c lemon juice 3/4 t ginger (ground) 1/2 t cinnamon 1/2 t Worchestershire sauce 1/2 t ground black pepper Preheat oven to 350 degrees F. Cut piece of aluminum foil large enough to wrap brisket. Sprinkle half of diced onions over foil in layer about same size as brisket. Set brisket over onions. Sprinkle remaining onions over top. Seal tightly. Set in large shallow pan. Roast 3 hours. Combine beer with remaining ingredients in large saucepan and bring to boil over medium-high heat. Remove from heat. Discard foil and spread fruit mixture over brisket. Reduce oven to 300 degrees F. Cover pan and continue roasting 1 hour, adding more beer to pan if sauce appears too dry. Transfer brisket to heated platter. Surround with fruit and sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Burgundy Style Beef Categories: Beef Marinade Main dish Entertain Servings: 4 2 lb round steak 1 x salt and pepper to taste 3 ea onions 2 ea garlic cloves 1/8 t thyme 1 ea bay leaf 1 t parsley 2 ea strips lemon peel 1 1/4 c burgundy 4 T oil 3 ea slices bacon 2 T flour 2/3 c beef stock 6 oz mushrooms Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef and Scallop Saute Categories: Beef Fish Easy Entertain Main dish Servings: 4 2 T peanut oil 1 1/4 c sliced green onion 1 t minced garlic 1 T water 1 lb beef cut for stirfry 1 pn fresh ginger 1 pn red pepper flakes 1 pn white pepper 3/4 lb sea scallops 1 t salt 1 pn red pepper flakes Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Momma's Beef Stew Categories: Beef Mexican Easy Ethnic Main dish Servings: 6 4 T oil 3 T wine vinegar 1 1/2 lb beef stew meat 1 c red wine 1 ea medium onion minced 1 ea bay leaf 1 ea clove garlic minced 1/2 t oregano 1/2 c tomato sauce 4 ea medium potatoes cubed 2 ea carrots sliced 1 x salt and pepper to taste Saute onion and garlic in oil. Add every thing except potatoes and carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef Bourguignonne II Categories: Beef Main dish Easy Entertain Servings: 4 5 ea medium onions sliced 1/2 lb fresh mushrooms 2 t shortening 2 lb stew meat 1 t salt 1/2 t crushed marjoram 1/2 t crushed thyme 1/8 t pepper 1 1/2 T flour 3/4 c beef stock 1 1/2 c red Burgundy Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ANDOUILLE A LA JEANNINE Categories: Cajun Appetizers Servings: 6 1 c Dry white wine 2 lb Andouille or smoked sausage 2 T Honey 1 T Creole mustard Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: OYSTER PATE Categories: Cajun Appetizers Servings: 6 1 qt Oysters (retain liquid) 1/4 t Garlic powder 1 t Louisiana hot sauce 1/2 t Onion powder 1 T Lea & Perrins Worcestershire 1 x Water (enough to cover oyste 1 x Salt, to taste Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in food processor. Chill and serve on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CRAWFISH OR SHRIMP COCKTAIL Categories: Cajun Appetizers Servings: 6 1/2 c Heinz chili sauce 1/2 c Catsup 1/2 c Horseradish 1 T Lea & Perrins Worcestershire 1/2 t Salt 1 T Lemon or lime juice 1/2 c Parsley, chopped fine 1 x Louisiana hot sauce 1 x Boiled crawfish or shrimp Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Devilish Eggs Categories: Cajun Appetizers Servings: 8 6 ea Hard boiled eggs 2 T Mayonnaise 2 T Poupon mustard 1 T Louisiana hot sauce 1 T Pimentos, mashed 3 T Dill relish 1 x Salt, to taste Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Andouille in Comforting Barbecue Sauce Categories: Cajun Appetizers Servings: 25 4 c Onions, finely chopped 1 c Celery, finely chopped 1 c Bell pepper, finely chopped 1 c Parsley, finely chopped 1 c Peanut oil 1 T Garlic, finely chopped 3 c Steak sauce 1/2 c Louisiana hot sauce OR 3 c Ketchup 2 T Cayenne pepper 3 t Salt, to taste 1 c Southern Comfort Liquor 1 lb Andouille sausage Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ." ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Italian Sausage in Tomato Sauce Categories: Cajun Appetizers Servings: 10 2 lb Italian Sausage 2 T Olive oil 2 c Tomato sauce 1 t Oregano 1 c Chablis wine 1 lb Mushrooms, fresh and sliced Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With Inside Help. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crabby Mushrooms Categories: Cajun Appetizers Servings: 8 1 c Crab meat 1 T Bread crumbs 1 T Onions, minced 1 T Parmesan cheese, grated 1 t Salt 2 T Parsley, minced 12 ea Mushroom stems, chopped fine 12 ea Mushroom caps 1 ea Egg, beaten 1 x Louisiana hot sauce, to tast In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sadie's Shrimp Salad Categories: Cajun Salads Servings: 30 2 lb Macaroni, cooked 4 lb Shrimp, boiled and peeled 24 ea Eggs, hard boiled, chopped 2 c Onion, finely chopped 1 c Celery, finely chopped 2 c Black olives, finely chopped 2 c Dill pickles, chopped See Sadie's Shrimp Salad Dressing for directions ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sadie's Shrimp Salad Dressing Categories: Cajun Salads Servings: 30 1 qt Mayonnaise 1/2 c Olive oil 2 T Louisiana hot sauce 2 T Lemon juice 1 T Lea & Perrins Worcestershire 1 T Mustard 2 T Ketchup Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. "it's good! I garontee! And Sadie is my mother-in-law." From Justin Wilson's Outdoor Cooking With Inside Help ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Artichoke Salad Categories: Cajun Salads Servings: 10 4 ea Fresh artichoke hearts 1 T Wine vinegar 2 cn Artichoke hearts, quartered 1 t Louisiana hot sauce 1 ea Small garlic clove 2 t Salt 1 t Lea & Perrins 3 T Olive oil 1 T Lemon juice In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help." ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Picnic Potatoe Salad Categories: Cajun Salads Servings: 24 10 lb Potatoes 1 c Celery, finely chopped 8 ea Eggs, hard-boiled 1 c Fresh parsley,finely chopped 2 c Dill relish 1 1/2 pt Mayonnaise 1 c Sweet relish 1/2 c Yellow mustard 2 c Salad olives, chopped 1 x Salt, to taste 2 c Onions, finely chopped 1 x Louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mos' Nilly Guacamole Categories: Cajun Salads Servings: 10 1 ea Large avocado 2 t Lea & Perrins 1 ea Clove garlic 1 T Salt 4 oz Feta cheese 2 T Olive oil 1 T Poupon or creole mustard 1 T Lemon juice 2 T Wine vinegar 3/4 c Chopped parsley or cilantro 2 t Louisiana hot sauce 1 c Chopped tomatoes 1 x Lettuce, as bed for serving Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cole Slaw Categories: Cajun Salads Servings: 10 5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce 2 T Yellow mustard (heaping) 2 T Ketchup 2 T Olive oil 1 T Wine vinegar 1 t Garlic salt 1 T Lea & Perrins 1 ea Juice of mediums size lemon 3 t Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: No-Name-Yet Salad Categories: Cajun Salads Servings: 10 1 ea 16 oz can peeled tomatoes 1/2 c Chopped onion 1/2 t Celery seed 4 ea Eggs, hard boiled 2 T Juice from peeled tomatoes 1 ea 6 1/2 oz can tuna, mashed 2 T Dill relish 2 T Mayonnaise (heaping) 1 T Lea & Perrins 2 t Poupon or creole mustard 1/4 t Garlic powder 1 T Olive oil 1 x Salt, to taste 2 t Louisiana hot sauce 2 t Wine vinegar Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crawfish and Egg Salad Categories: Cajun Salads Servings: 8 3 ea Eggs, hard boiled 1 T Durkee's famous sauce 1 lb Chopped crawfish or shrimp 2 T Mayonnaise 1 x Salt, if needed 2 T Dill pickles, finely chopped 1 t Red cayenne pepper 1 t Poupon mustard To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Justin's Tuna Salad Categories: Cajun Salads Servings: 8 3 ea Eggs, hard-boiled, chopped 2 T Mayonnaise 2 T Dill relish (heaping) 1 t Louisiana hot sauce 2 t Poupon mustard 1 ea 6 1/2 oz can tuna, drained Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tuna and Avocado Salad Categories: Cajun Salads Servings: 4 2 ea Large hard-boiled eggs 2 t Louisiana hot sauce 1 c Avocado, mashed 1/2 c Onion, chopped 1 ea 6 1/2 oz can tuna (in water) 2 T Mayonnaise (maybe 3 Tbs) 2 T Dill relish 1 x Fresh lemon juice 1 x Salt to taste Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Catfish and Crawfish Mold Categories: Cajun Salads Servings: 8 1 c Chopped parsley 1 c Cream cheese 1/2 c Dry white wine 1 x Salt, to taste 1 T Lemon juice 1 lb Catfish meat, cooked 1 t Louisiana hot sauce 1 lb Crawfish meat, cooked 1 T Lea & Perrins Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Remoulade sauce Categories: Cajun Sauces Servings: 10 1 pt Mayonnaise 1 c Ketchup 1 ea 10 oz bottle Durkee's sauce 2 T Wine vinegar 2 T Lea & Perrins 1/4 c Olive oil 1 c Creole or poupon mustard 2 t Louisiana hot sauce 1/2 c Prepared horseradish 1 x Salt if needed Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add creole or poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient. Pour over shrimp on salad or use as a sandwich sauce. "Some of my friends say they even like this over some desserts, but I don't believe then, no." From Justin Wilson's "Outdoor cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lisa's Tartar Sauce. Categories: Cajun Sauces Servings: 10 4 c Mayonnaise 1 c Parsley, chopped fine 1 c Sweet relish,chopped&drained 1 x Dash, Lea & Perrins 1 c Chow chow (sour)drained 1 x Bunch green onions, chopped 1 x Louisiana hot sauce (dash) 1 ea Medium onion, chopped fine Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to. Sauce can be stored in the refrigerator for some time. Justin Wilsons "Outdoor cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Italian Sausage Spaghetti Sauce Categories: Cajun Italian Main dish Sauces Servings: 8 2 lb Italian sausage 1 c Dried parsley 1 T Garlic, finely chopped 1/2 c Olive oil 1 t Red cayenne pepper 1 c Plain flour 3 T Lea & Perrins 2 c Onions, finely chopped 1 c Celery, finely chopped 1/4 t Dried mint 1/2 c Bell pepper, finely chopped 3 c Tomato sauce 2 c Water 1 x Salt, to taste 2 c Dry white wine Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dehydrator Barbecue Sauce Categories: Cajun Sauces Servings: 8 1 c Onions, dehydrated 1 c Ketchup 1/4 c Sweet peppers, dehydrated 2 T Louisiana hot sauce 1/4 c Parsley, dried 1 T Salt 1/2 c Honey 1/2 t Mint, dried 1 T Lemon juice 1 c Dry white wine 3 T Lea & Perrins 3 T Vinegar 1 T Liquid smoke 1 c Water Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marinade and Basting Sauce for Brisket of Beef Categories: Cajun Sauces Servings: 8 3 c Dry red wine 3 t Salt 1 c Olive or peanut oil 3 T Poupon mustard 2 T Wine vinegar 2 T Prepared horseradish 2 t Onion powder 3 T Lime juice 1 t Garlic powder 2 t Ground cayenne pepper Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beer Marinade for Beef Categories: Cajun Sauces Servings: 8 2 cn Beer (12 oz or 10 oz cans) 2 t Salt 1/2 c Olive oil 1 t Ground cayenne pepper 1 T Wine vinegar 1 T Prepared horseradish 1 t Onion powder 2 T Lemon juice 1 t Garlic powder Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecue Sauce Categories: Cajun Sauces Servings: 1 3 c Onions, chopped 1/4 c Honey 1 T Garlic, chopped 2 T Lemon juice 1 c Sweet pepper, chopped 1 T Salt 1/2 c Parsley, dried 3 T Lea & Perrins 1 c Dry white wine 1/2 t Mint, dried 3 T Vinegar 1 T Liquid smoke 2 c Ketchup 1/2 T Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecue Sauce au Justin Categories: Cajun Sauces Servings: 1 2 c Onion, chopped 1/2 c Wine vinegar 1/2 c Bell pepper, chopped 4 t Salt 1/2 c Olive oil 1/4 c Louisiana hot sauce 2 T Garlic, chopped 1 1/2 c Dry red wine 2 c Ketchup 1/2 t Celery seed 2 T Parsley, dried 1 c Steak sauce 2 T Lemon juice Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Doris's Pralines Categories: Cajun Candies Servings: 12 4 c Sugar 5 c Pecans 4 T Karo syrup 1 T Butter 1 cn Condensed milk 1 t Vanilla 1 cn Water Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines, made from fresh Louisiana pecans, you have just never really lived. Justin Wilson says, "Doris is the much better half (wife) of my good friend Gordon Martin, the sheriff of St. James Parish. Every Christmas Eve we go by to see them after watching the bonfires that are burned on the levees along the Mississippi River to light the way for Papa Noel (Santa Claus). ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: All Purpose Marinade Categories: Cajun Sauces Servings: 6 3 c Dry white wine 1/2 t Cayenne pepper 1 t Onion powder 1/2 c Soy sauce 1/2 t Garlic powder Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marinade for Lamb or Goat Categories: Cajun Sauces Servings: 6 4 c Chablis wind 1 c Green creme de menthe 1 T Onion powder 1 t Dried mint (crushed) 2 T Louisiana hot sauce 1 c Soy sauce 1 c Water 2 T Olive oil Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fish Marinade Categories: Cajun Sauces Servings: 6 2 c Chablis wine 2 T Lemon juice 2 t Salt 2 T Creole mustard 1/2 t Ground cayenne pepper Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Comforting Barbecue Sauce Categories: Cajun Sauces Servings: 25 4 c Onions, chopped 1 c Celery, chopped 1 c Bell pepper, chopped 1 c Fresh parsley, chopped 1 c Peanut cooking oil 2 T Garlic, chopped 3 c Steak sauce 1/2 c Louisiana hot sauce 3 c Ketchup 3 t Salt 1 c Southern Comfort Liquor In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Wild Duck and Andouille Sauce Piquant Categories: Cajun Main dish Poultry Servings: 12 1 c Olive oil (for roux) 3 c Plain flour (for roux) 3 c Onions, chopped 1 c Bell pepper, chopped 3 c Geen onions, chopped 2 c Parsley, chopped 1 x Water 2 T Garlic, finely chopped 3 c Chablis wine 1/2 t Dried mint, crushed 11 c Tomato sauce 3 T Lea & Perrins 6 t Louisiana hot sauce 5 t Salt 1 lb Andouille, sliced 1/4" thick 2 1/2 lb Wild duck breasts Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Sauce Piquant Categories: Cajun Main dish Poultry Servings: 30 2 c Bacon drippings (for roux) 6 c Plain flour 7 c Onion, chopped 1 c Bell pepper, chopped 3 c Green onions, chopped 1 c Celery, chopped 3 c Parsley, chopped 1/4 c Garlic, chopped 1 x Bacon drippins/brown chicken 20 lb Baking hens, (see directions 1 x Water 1 lb Mushrooms, sliced 16 c Tomato sauce 8 c Chablis wine 1 1/2 pt Stuffed olives 6 T Lea & Perrins 8 T Louisiana hot sauce 1 t Dried mint, crushed 6 T Salt The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cajunized Oriental Pork Chops Categories: Cajun Main dish Meats Servings: 6 6 ea Thick pork chops 1 x Salt & red cayenne pepper 1 1/2 c Dry white wine 1 c Bell pepper, chopped 1 c Onions, chopped 1 ea Clove garlic, chopped 3 T Soy sauce 1 cn Pinapple chunks (15 oz.) Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecued Ribs Categories: Cajun Main dish Meats Servings: 4 4 lb Pork ribs, cut in pieces 1 ea Lemon 1 ea Large onion 1 c Catsup 1/3 c Worcestershire sauce 1 t Chili powder 1 t Salt 2 x Dashes Tabasco sauce 2 c Water Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecued Pork Chops Categories: Cajun Main dish Meats Servings: 8 1/2 c Water 1/4 c Vinegar 2 T Dry mustard 3 T Brown sugar 4 T Chili sauce 8 ea Pork chops Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also. From "Talk About Good" contributed by Susan Chandler Castille ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Jim Echols' Cajun Spice Categories: Cajun Sauces Servings: 6 1 T Paprika 1 t Salt 1 t Onion powder 1 t Cayenne powder 1 t Garlic powder 1 t Crushed chilies 1 t Ginger powder 3/4 t White pepper 3/4 t Black pepper 1/2 t Thyme 1/2 t Oregano Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp Newburg Categories: Cajun Main dish Fish Servings: 8 2 T Butter 2 T Flour 1 c Milk 2 lb Raw shrimp 2 ea Pimentos and 1 can liquid 1 ea Egg 1/2 c Cream 1 ea Small onion 1/4 t Salt 1/4 t Pepper 2 T Lea & Perrins sauce 2 ea Beef bouillon cubes 1/2 t Dry mustard 1 x Onion tops 1 x Tabasco sauce 1/4 c Hot water Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Yeola's Bread Pudding Categories: Cajun Desserts Servings: 6 10 ea Slices stale bread 3 ea Eggs, beaten 2 c Sugar 1/2 c Oleo 1 c Raisins 1 c Pecan pieces 1 cn (16 oz) fruit cocktail/juice 1 cn Pet milk (12 oz) 1 c Water 2 T Vanilla butternut flavouring Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bread Pudding with Whiskey Sauce Categories: Cajun Desserts Servings: 8 -----------------------BREAD PUDDING----------------------- 4 ea Slices stale bread 4 T Sugar 3 1/2 c Milk 4 ea Eggs, separatged 1 T Vanilla 1 x Salt, pinch 1/2 ea Block butter 1 x Raisins (optional) -----------------------WHISKEY SAUCE----------------------- 1/2 c Sugar 1/4 c Water 1/4 ea Block butter 1 x Whiskey, to taste BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr. I haven't tried this one, but it sure looks good. It is quite different, what with the meringue, than that served up at Prejeans. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red Beans With Rice Categories: Cajun Main dish Servings: 6 1 lb Red kidney beans 1 lb Salt pork 2 ea Cloves garlic 1 t Italian seasoning 1 ea Bell pepper 1 ea Chopped onion 1 ea Stalk celery 1 ea Whole hot pepper Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Boiled Crabs Categories: Cajun Main dish Fish Servings: 4 2 ea Lemons, quartered 8 ea New red potatoes 4 ea Small ears fresh corn 4 ea Small yellow onions 1 c Salt 1/2 c Ground red pepper 1/2 c Ground white pepper 1/2 c Ground black pepper 12 ea Live blue crabs Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Smothered Round Steak Categories: Cajun Main dish Meats Servings: 4 2 lb Round steak 2 t Salt 1/2 t Ground black pepper 1 t Ground red pepper 1 t Ground white pepper 1 x All-purpose flour (dredging) 1/2 c Vegetable oil 3 ea Medium onions, chopped 2 ea Bell peppers, chopped 1 ea Celery rib, chopped 1 c Beef stock or water Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crawfish Chili Categories: Cajun Main dish Meats Fish Servings: 16 2 lb Lean ground beef 2 lb Crawfish tails 1 t Garlic, chopped fine 2 t Salt 1 T Soy sauce 1 t Cayenne pepper 1 t Dried mint 1 T Dried parsley 3 T Chili powder 1 cn (8 oz) tomato sauce 1 c Dry white wine 1 x Water 1 t Lemon or lime juice 1 c Chopped onions 1 x Bacon drippings Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blackened Redfish Categories: Cajun Main dish Fish Servings: 6 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -----------------------SEASONING MIX----------------------- 1 T Sweet paprika 2 1/2 t Salt 1 t Onion powder 1 t Garlic powder 1 t Ground cayenne pepper 3/4 t Ground white pepper 3/4 t Ground black pepper 1/2 t Dried thyme leaves 1/2 t Dried oregano leaves NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffed Pork Chops Categories: Cajun Main dish Meats Servings: 6 2 ea Med. apples coarsely chopped 7 T Unsalted butter 3 T Light brown sugar 1 t Vanilla extract 1/2 t Ground nutmeg -----------------------SEASONING MIX----------------------- 1 T Salt 1 t Onion powder 1 t Ground cayenne pepper 3/4 t Garlic powder 1/2 t White pepper 1/2 t Dry mustard 1/2 t Rubbed sage 1/2 t Ground cumin 1/2 t Black pepper 1/2 t Dried thyme leaves -------------------PORK CHOP INGREDIENTS------------------- 6 ea 1-3/4" thick pork chops 3/4 lb Ground pork 1 c Chopped onions 1 c Chopped green bell peppers 2 t Minced garlic 1 cn (4 oz) diced green chilies 1 c Pork or chicken stock 1/2 c Very fine bread crumbs 1/2 c Finely chopped green onions In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbeque Sauce 2 Categories: Cajun Sauces Servings: 5 -----------------------SEASONING MIX----------------------- 1 1/2 t Black pepper 1 t Salt 1 t Onion powder 1 t Garlic powder 1/2 t White pepper 1/2 t Ground cayenne pepper ---------------------MAIN INGREDIENTS--------------------- 1/2 lb Bacon, minced 1 1/2 c Chopped onions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 1 c Honey 3/4 c Dry roasted pecans, chopped 5 T Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 T Minced garlic 1 t Tabasco sauce 4 T Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Louisiana Roast Beef Categories: Cajun Main dish Meats Servings: 6 1/4 c Onions, chopped very fine 1/4 c Celery, chopped very fine 1/4 c Bell peppers, chopped fine 2 T Unsalted butter 1 t Salt 1 t White pepper 3/4 t Black pepper 3/4 t Minced garlic 1/2 t Dry mustard 1/2 t Ground cayenne 4 lb Boneless sirloin roast In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cajun Prime Rib Categories: Cajun Main dish Meats Servings: 6 4 lb Prime rib roast (10-1/2 lbs) 1/4 c Black pepper 1/4 c Garlic powder 1/4 c Salt 2 ea Onions, thinly sliced ------------------SEASONING MIX (OPTIONAL------------------ 1 T Plus 1 tsp, salt 1 T Plus 2 tsp, white pepper 1 T Plus 2 tsp, fennel seeds 1 T Plus 3/4 tsp, black pepper 2 1/2 t Dry mustard 2 1/2 t Ground cayenne pepper Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lemon Chicken Categories: Oriental Main dish Ethnic Entertain Servings: 4 1 T vegetable oil 1 t cornstarch dissolved in 2 t soy sauce 1/2 t sherry 1 t vegetable oil 4 ea boned chicken breasts halves 1 x Flattened 1/2" thick 1 x Vegetable oil 2/3 c bean sprouts 1 x cornstarch 2/3 c snow peas sliced thinly 3/4 c water 1/2 c water chestnuts sliced 3 T sugar 1 x tomato wedges, lemon 2 T catsup 1 x slices, green onion slices 1 ea lemon juiced 1 x and crushed almonds 1 pn salt For marinade: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep warm. Wipe out skillet, add small amount of vegetable oil and heat over medium high heat. Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. transfer to heated platter. Top with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon slices, green onions and almonds. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Yogurt Chicken Categories: Indian Main dish Chicken Spicy Servings: 8 4 lb chicken pieces skinned 3 T lemon juice 3 ea garlic cloves minced 1 1/2 t soy sauce 1/2 t fine herbs 1 1/2 t turmeric 1/4 t freshly ground pepper 3/4 t ground ginger 3 c plain yogurt 1/2 t cinnamon 2 ea onions finely chopped 1/2 t ground cloves Rub chicken with garlic, fine herbs and pepper. Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally. Preheat oven to 350. Remove chicken from marinade and place in single layer in large roasting pan. Tent with foil and bake 30 minutes. Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken in Silky Almond Sauce Categories: Indian Main dish Chicken Spicy Ethnic Servings: 8 16 ea pieces skinned chicken 2 T chopped fresh ginger 2 T vegetable oil 2 t ground cardamom 1/2 c vegetable oil 2 t ground red pepper 5 ea medium onions thin sliced 1 t ground cumin 6 T blanched slivered or 1/2 t ground fennel 1 x ground almonds 2 c plain yogurt 3 T ground coriander 1 c water 1 x course salt 1 x fresh cilantro (garnish) Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Saute with Oranges and Avocados Categories: Main dish Chicken Entertain Servings: 6 6 ea chicken breasts halves 2 T minced parsley 1 x boned and skinned 1 t finely grated orange peel 1 x All purpose flour 1 pn rosemary 3 T butter 3 T raspberry vinegar 2 T safflower oil 2 ea oranges peeled 3/4 c orange juice 1 x sectioned & seeded 1/3 c dry white wine 2 ea avocados, peeled 1/3 c sliced mushrooms 1 x pitted & sliced Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Arroz con Pollo Categories: Mexican Ethnic Easy Main dish Servings: 6 1/2 c olive oil 1/4 c tomato sauce 1 ea frying chicken cut up 1/8 t saffron (powdered) 1 ea small onion chopped 2 1/2 c chicken broth 1 ea clove garlic minced 1 c uncooked rice 1 x salt and pepper to taste Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Chicken Dijonnais Categories: Chicken Easy Main dish Marinade Servings: 6 1/2 c oil 1/4 c fresh lemon juice 1/2 t ground pepper 6 ea chicken breasts halves 3 T tarragon vinegar 1 x skinned and boned 2 T dry white wine 1 t dried tarragon 1/2 t white pepper 1 c butter 2 T strong dijon mustard 1 x emon slices parsley Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes. Meanwhile combine vinegar and wine in heavy small sauce pan and boil over medium high heat until liquid is reduced to about 2 Tablespoons. Remove from heat and add tarragon and pepper. Whisk in butter on tablespoon at a time blending thoroughly after each addition. Place over low heat and continue whisking until sauce has thickened slightly. Whisk in mustard. Set aside and keep warm. Prepare charcoal grill. Drain chicken well. Grill three to four minutes on each side. Arrange on heated platter. Garnish with lemon slices and parsley. Serve warm sauce separately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cauliflower with beef "Sichuan Style" Categories: Beef Main dish Meats Hot Vegetables Servings: 4 1/2 lb Round Steak; * 5 ea Nami black mushrooms 2 ea Carrots; Medium 2 c Cauliflower 3 ea Green Onions, minced 1/2 t Ginger; fresh, minced 2 ea Cloves Garlic, minced 1/2 t Szechuan Peppercorns, crushe 3 T Peanut Oil -------------------------MARINADE------------------------- 1/4 c Soy Sauce; thin 1/4 c Dry Sherry ---------------------------SAUCE--------------------------- 1 c Chicken Stock 1 t Lan Chi black bean paste wit 2 x Dashes of Chinkiang black vi 3 x Drops Sesame Oil 1 ea Cornstarch Paste; ** -----------------------------S----------------------------- 1/2 c Carrot Stock; reserved 1/4 c Marinade 1/4 c Mushroom soaking liquid * cut in 1/2 inch cubes. ** make into a thin paste. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++ Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter tur (90 degrees) between slices. Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces. Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften. Reserve carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness. Don't overcook meat or it will be tough. Remove to holding plate. Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils again, add carrots and beef. Mix together. Splash vinegar down sides of wok. Push ingredients out of sauce, thicken with thin cornstarch paste. Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Twice Cooked Pork and Spicy Vegetables Categories: Pork Main dish Meats Hot Vegetables Servings: 4 1/2 lb Pork Butt; in one piece 5 ea Mushrooms; large Jyo black 2 ea Small Dried Red Chili Pepper 2 ea Large cloves garlic, minced 2 t Ginger root, minced 1 ea Small Bell Pepper 1/4 c Bamboo Shoots 1 ea Large Carrot 1 ea Cube Bean Curd 1/3 c Mushroom Liquid 1 T Thin Soy Sauce 1 pn Sugar 1 t Salt 2 T Peanut Oil 1 ea Cornstarch Paste; as require +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++ In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork in Hot Peanut Sauce Categories: Pork Main dish Meats Hot Vegetables Servings: 4 3 T Peanut Oil 1/2 lb Pork Butt 2 ea Cloves Garlic; minced 1 T Minced Fresh Ginger Root 1/2 c Preserved Radish 4 ea Sq. Canned Firm Bean Curd 2 ea Green onions ---------------------------SAUCE--------------------------- 2 T Crunchy Peanut Butter 1 T Dark Soy Sauce 1 T Cider Vinegar 2 T Sesame Oil 2 ea Dried Hot Red Chili Peppers; 2 t Sugar 1/3 c Stock 1/2 t MSG (optional) +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++ Soak radish in warm water for 45 minutes. Cut pork into 1/2" cubes. Drain & rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm. Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2" cubes. Cut green onions, including tops, into 2" lengths. Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix in remaining sauce ingredients. Set aside. Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way. Skim off excess oil. Add more stock if sauce thickens. Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef Shreds with Green Pepper Categories: Beef Main dish Meats Hot Vegetables Servings: 4 1 lb Flank Steak 2 ea Medium Bell Peppers 1 ea Clove Garlic 4 T Peanut Oil 1/4 t Salt ---------------------------SAUCE--------------------------- 1/4 c Stock 1 t Thin Soy Sauce 1 t Chili Paste with Soybean 1 t Sherry Wine 1 1/2 t Thin Cornstarch Paste; * * Approx. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++ Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about 1/4" thick. Slice across grain into matchsticks about 2 1/2" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Chunks with Peanuts in Spicy Sauce Categories: Chicken Main dish Meats Poultry Hot Servings: 4 1/2 c Peanuts; raw 3 c Peanut Oil 2 ea whole chicken breasts at roo 1 ea large egg white 1 1/2 T water chestnut flour ---------------------------SAUCE--------------------------- 4 ea green onions 2 ea large cloves garlic 1 T minced ginger root 1/2 c chicken stock 1/2 T sesame oil 1/2 T Chinese red vingear 1/2 T dark soy sauce 1 1/2 t chili paste with garlic 1 T dry sherry 1 ea pinch sugar 1 ea cornstarch paste +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++ Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot and Sour Cabbage Categories: Main dish Hot Vegetables Servings: 4 5 ea Napa cabbage leaves 3 T peanut oil 4 ea large dried chili peppers 1/2 T Szechuan peppercorns 1/2 t salt 1 T thin soy sauce 1/2 T rock sugar 1/2 T Chinkiang vinegar 1 t sesame oil +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-fry whole chilis until they just blacken; quickly add peppercorns. When they exude pungent odor, push up side of wok and raise heat to high. Add salt & cabbage all at once. Keep tossing cabbage until it is wilted & soft. This takes several minutes. There should be about 2 T of water in wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted, toss with cabbage, then sprinkle vinegar over all. Keep tossing on high heat for another 20 seconds. Add sesame oil; toss briefly; remove to serving dish. If serving this dish cold, wait until it has cooled, then cover & refrigerate. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mongolian Beef Categories: Beef Main dish Meats Hot Servings: 4 4 c peanut oil 15 ea green onion tops 1 T minced ginger 1 lb flank or sirloin steak 1 1/2 T water chestnut flour 2 ea egg whites 1 ea pinch salt 1 ea cornstarch paste ---------------------------SAUCE--------------------------- 1 t chili paste with garlic 1/4 c chicken stock 2 T dark soy sauce 1 ea pinch sugar 1 1/2 T dry sherry +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++ Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange-Butterscotch Cheesecake Categories: Desserts Cakes Servings: 10 1 1/4 c Old Fashioned Oats Uncooked 1/4 c Margarine, Melted 1/4 c Packed Brown Sugar 2 T Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 c Granulated Sugar 2 t Grated Orange Peel 1 t Vanilla 4 ea Large Eggs 1/2 c Packed Brown Sugar 1/3 c Light Corn Syrup 1/4 c Margarine Melted 1 t Vanilla Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickend. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Northwest Cheesecake Supreme Categories: Desserts Cakes Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 T Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 T Vanilla 21 oz (1 can) Cherry Pie Filling Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Banana Nut Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 1/4 c Margarine, Melted 16 oz Cream Cheese Softened 1/2 c Sugar 1/2 c Mashed Ripe Bananas 2 ea Large Eggs 1/4 c Chopped Walnuts 1/3 c Milk Chocolate Chips 1 T Margarine 2 T Water Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Carrot 'N' Raisin Cheescake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Granulated Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 1/2 c Granulated Sugar 1/2 c Unbleached All-Purpose Flour 4 ea Large Eggs 1/4 c Unsweetened Orange Juice 1 c Finely Shredded Carrot 1/4 c Raisins 1/2 t Ground Nutmeg 1/4 t Ground Ginger 1 T Unsweetened Orane Juice 1 c Sifted Powdered Sugar Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Cherry Cheesecake Categories: Cakes Desserts Servings: 16 8 1/2 oz Chocolate Wafers, Fine Crush 1/2 c Butter, Melted 12 oz Semi-sweet Chocolate Chips 1 1/2 c Heavy cream 16 oz Cream Cheese, Softened 1/4 c Sugar 4 ea Large Eggs 3/4 c Cherry Flavored Liqueur 1 t Vanilla Extract 1 lb Cherry Pie Filling 1/2 c Heavy Cream Whipped (Opt.) In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Heavenly Chocolate Cheesecake Categories: Cakes Desserts Servings: 10 2 c Vanilla Wafers, Fine Crush 1 c Ground Toasted Almonds 1/2 c Butter, Melted 1/2 c Sugar 12 oz Milk Chocolate Chips 1/2 c Milk 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 1/2 c Sour Cream 1/2 t Almond Extract 1/2 c Heavy Cream, Whipped 1 x Garnishes * * Garnishes to include whipped cream and chocolate shavings (optional). ~------------------------------------------------------ ~------------------ In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Raspberry Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Creme-filled Cookie Crumbs * 2 T Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 c Sugar 3 ea Large Eggs 1 c Sour Cream 1 t Vanilla 6 oz Semi-sweet Chocolate Chips** 1/3 c Strained Raspberry Preserves 6 oz Semi-sweet Chocolate Chips 1/4 c Whipping Cream * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . ~------------------------------------------------------ ~------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Favorite Cheesecake Squares Categories: Cakes Desserts Servings: 16 1/4 c Margarine 1/3 c Packed Brown Sugar 1 c Unbleached All-purpose Flour 1/2 c Chopped Walnuts 8 oz Cream Cheese, Softened 1/4 c Granulated Sugar 1 t Vanilla 1 ea Large Egg 3/4 c M&M Candies NOTE: You can use any type of milk chocolate candies in place of the M&Ms. ~------------------------------------------------------ ~------------------ Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sun-sational Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese,Softened 1 c Sugar 3 T Unbleached All-purpose Flour 2 T Lemon Juice 1 T Grated Lemon Peel 1/2 t Vanilla 4 ea Large Eggs (1 Separated) 3/4 c Sugar 2 T Cornstarch 1/2 c Water 1/4 c Lemon Juice Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Very Blueberry Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Vanilla Wafer Crumbs 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 16 oz Cream Cheese, Softened 1 T Lemon Juice 1 t Grated Lemon Peel 7 oz (1 jr) Marshmallow Creme 3 c Frozen Whipped Topping(thaw) 2 c Blueberries Frozen or Fresh Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cocoa-Nut Meringue Cheesecake Categories: Cakes Desserts Servings: 10 7 oz (1 pk) Flaked Coconut * 1/4 c Chopped pecans 3 T Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 3 T Cocoa 2 T Water 1 t Vanilla 3 ea Large Eggs, Separated 1 x Dash salt 7 oz (1 jr) Marshmallow Creme 1/2 c Chopped Pecans * Coconut should be flaked and toasted. ~------------------------------------------------------ ~------------------ Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Festove Irish Cream Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, melted 1 ea Env. Unflavored Gelatin 1/2 c Cold Water 1 c Sugar 3 ea Large Eggs, Separated 16 oz Cream Cheese, Softened 2 T Cocoa 2 T Bourbon 1 c Whipping Cream, Whipped Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cookies And Cream Cheesecake Categories: Cakes Desserts Servings: 8 2 c Cream-filled Cookies * 6 T Margarine, Softened 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese Softened 1/2 c Sugar 3/4 c Milk 1 c Whipping Cream, Whipped 1 1/4 c Creme-filled Cookies ** * The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. ~------------------------------------------------------ ~------------------ Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Very Smooth Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 1 ea Env Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 10 oz Frozen Strawberries, Thawed 1 x Milk 1 c Whipping Cream, Whipped Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lattice Cherry Cheesecake Categories: Cakes Desserts Servings: 10 1 pk (20 oz) Cookie Mix * 16 oz Cream Cheese, Softened 1 c Sour Cream 3/4 c Sugar 1/4 t Almond Extract 3 ea Large Eggs 21 oz (1 cn) Cherry Pie Filling * Cookie mix should be refrigerated Sugar Cookie dough from the dairy ~------------------------------------------------------ ~------------------ Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Autumn Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 1/2 t Cinnamon 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Sugar 2 ea Large Eggs 1/2 t Vanilla 4 c Thinly Slied Peeled Apples 1/3 c Sugar 1/2 t Cinnamon 1/4 c Chopped Pecans Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Velvet Cheesecake Categories: Cakes Desserts Servings: 10 1 c Vanilla Wafer Crumbs 1/2 c Chopped Pecans 3 T Granulated Sugar 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Brown Sugar, Packed 2 ea Large Eggs 6 oz Semi-sweet Chips, Melted 3 T Almond Flavored Liqueur 2 c Sour Cream 2 T Granulated Sugar Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marble Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 1 t Vanilla 3 ea Large Eggs 1 oz Square Unsweeted Chocolate * * The 1 oz square of unsweetened Chocolate should be melted. ~------------------------------------------------------ ~------------------ Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Praline Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Dark Brown Sugar, Packed 2 T Unbleached All-purpose Flour 3 ea Large Eggs 2 t Vanilla 1/2 c Pecans, Finely Chopped 1 x Granishes * * Garnish include Maple Syrup and Pecan halves. ~------------------------------------------------------ ~------------------ Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continute baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Heavenly Dessert Cheesecake Categories: Desserts Cakes Low-cal Servings: 10 1 T Graham Cracker Crumbs 1 c Low Fat Cottage Cheese 16 oz Nufchatel Cheese* 2/3 c Sugar 2 T Unbleached All-purpose Flour 2 T Skim Milk 1/4 c Almond Extract * Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. ~------------------------------------------------------ ~------------------ Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lemon Delight Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar 1/2 c Margarine, Melted 1 ea Env. Unflovored Gelatin 1/3 c Cold Water 1/3 c Lemon Juice 3 ea Large Eggs, Separated 1/2 c Sugar 1 t Grated Lemon Peel 16 oz Cream Cheese, Softened* * Or use 2 8-oz containers of Philly soft cream cheese. ~------------------------------------------------------ ~------------------ Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tempting Trifle Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Soft Coconut Macaroons* 24 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Whipping cream 1/2 c Sour Cream 2 T Sweet Sherry 1 t Vanilla 10 oz Red Raspberry Preserves 1/2 c Whipping Cream, Whipped 1 x Toasted Slivered Almonds * Soft coconut macroon cookies crumbs. ~------------------------------------------------------ ~------------------ Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creamy Chilled Cheesecake Categories: Cakes Desserts Servings: 8 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 3/4 c Milk 1/4 c Lemon Juice 1 c Shipping Cream, Whipped 1 x Strawberry Halves Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rum Raisin Cheesecake Categories: Cakes Desserts Servings: 10 1 c Old Fashioned Oats, Uncooked 1/4 c Chopped Nuts 3 T Brown Sugar, Packed 3 T Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Granulated Sugar 1/4 c Unbleached All-purpose Flour 2 ea Large Eggs 1/2 c Sour Cream 3 T Rum 2 T Margarine 1/3 c Brown Sugar, Packed 1/3 c Raisins 1/4 c Chopped Nuts 2 T Old Fashioned Oats, Uncooked Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Aloha Cheesecake Categories: Cakes Desserts Servings: 10 1 c Vanilla Wafer Crumbs 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 2 T Milk 2 ea Large Eggs 1/2 c Macadamia Nuts, Toasted 8 1/2 oz Crushed Pineapple, Drained 1 ea Med Kiwi Peeled, Sliced Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Chip Cheesecake Supreme Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 1/4 c Unbleached All-Purpose Flour 3 ea Large Eggs 1/2 c Sour Cream 1 t Vanilla 1 c Mini Semi-sweet Chips Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rocky Road Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 16 oz Soft Cream Cheese 3/4 c Sugar 1/3 c Cocoa 1/2 t Vanilla 2 c Mini Marshmallows 1 c Whipping Cream, Whipped 1/2 c Chopped Nuts Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cappuccino Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Finely Chopped Nuts 2 T Sugar 3 T Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 T Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 T Instant Coffee Granules 1/4 t Cinnamon 1/4 c Boiling water Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lime Delicious Cheesecake Categories: Cakes Desserts Servings: 10 1 1/4 c Zwieback Toast Crumbs 2 T Sugar 1/3 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 1/4 c Lime Juice 3 ea Large Eggs, Separated 1/2 c Sugar 1 1/2 t Grated Lime Peel 16 oz Light Neufchatel Cheese,Soft 2 c Thawed Whipped Topping Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Amaretto Peach Cheesecake Categories: Cakes Desserts Servings: 10 3 T Margarine 1/3 c Sugar 1 ea Large Egg 3/4 c Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 c Sugar 3 T Unbleached All-purpose Flour 3 ea Large Eggs 16 oz Canned Peach Halves * 1/4 c Almond Flavored Liqueur * Peach halves should be drained, and then pureed. ~------------------------------------------------------ ~------------------ Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Holiday Eggnog Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 t Ground Nutmeg 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/4 c Sugar 1 c Eggnog 1 c Whipping Cream, Whipped Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Minature Cheesecakes Categories: Cakes Desserts Servings: 6 1/3 c Graham Cracker Crumbs 1 T Sugar 1 T Margarine, Melted 8 oz Cream Cheese, Softened 1/4 c Sugar 1 1/2 t Lemon Juice 1/2 t Grated Lemon Peel 1/4 t Vanilla 1 ea Large Egg 1 x Garnishes * * Garinishes can include fresh fruit, or strawberry or apricot preserves. ~------------------------------------------------------ ~------------------ Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peppermint Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 16 oz SOFT Philly Cream Cheese 1/2 c Sugar 1/2 c Milk 1/4 c Crushed Peppermint Candy 1 c Whipping Cream, Whipped 3 oz Milk Chocolate Candy * * Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. ~------------------------------------------------------ ~------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Mint Meringue Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 2 T Sugar 24 oz Cream Cheese, Softened 2/3 c Sugar 3 ea Large Eggs 1 c Mint Chocolate Chips, Melted 1 t Vanilla 3 ea Large Egg Whites 7 oz Marshmallow Creme (1 Jr) Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oringinal "Philly" Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 5 T Lemon Juice 1 1/2 t Grated Lemnon Peel 1 t Vanilla 3 ea Large Eggs, Separated Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cherry Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 3 ea Large Eggs 1 t Vanilla 21 oz Cherry Pie Filling (1 cn) Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pumpkin Marble Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Gingersnap Crumbs 1/2 c Finely Chopped Pecans 1/3 c Margarine, Melted 16 oz Cream Cheese, Softened 3/4 c Sugar 1 t Vanilla 3 ea Eggs 1 c Canned Pumpkin 3/4 t Cinnamon 1/4 t Ground Nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Black Forest Cheesecake Delight Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 16 oz Cream Cheese Softened 2/3 c Sugar 2 ea Large Eggs 6 oz Semi-sweet Chocolate Chips * 1/4 t Almond Extract 21 oz Cherry Pie Filling (1 Cn) 1 x Frozen Whipped ToppingThawed * Chocolate Chips should be melted. ~------------------------------------------------------ ~------------------ Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange Upside-down Cheesecake Categories: Cakes Desserts Servings: 10 1 ea Env. Unflavored Gelatin 1 1/2 c Unsweetened Orange Juice 1/4 c Sugar 2 c Orange Section 1 ea Env. Unflavored Gelatin 1/2 c Unsweetened Orange Juice 24 oz Cream Cheese, Softened 1 c Sugar 2 t Grated Orange Peel 1 c Whipping Cream, Whipped 1 c Vanilla wafer crumbs 1/2 t Cinnamon 3 T Margarine, Melted Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Turtle Cheesecake Categories: Cakes Desserts Servings: 10 2 c Vanilla Wafer Crumbs 6 T Margarine, Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 c Chopped Pecans, Toasted 16 oz Cream Cheese, Softened 1/2 c Sugar 1 t Vanilla 2 ea Large Eggs 1/2 c Semi-sweet Chocolate Chips * * Chocolate chips should be melted. ~------------------------------------------------------ ~------------------ Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brownie Swirl Cheesecake Categories: Cakes Desserts Servings: 10 8 oz (1 Pk) Brownie Mix 16 oz Cream Cheese, Softened 1/2 c Sugar 1 t Vanilla 2 ea Large Eggs 1 c Milk Chocolate Chips, Melted Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Coconut Choco Cheesecake Categories: Cakes Desserts Servings: 10 1 c Grham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 2 oz Unsweetened Baking Chocolate 2 T Margarine 16 oz Cream Cheese, Softened 1 1/4 c Sugar 1/4 t Salt 5 ea Large Eggs 1 1/3 c Flaked Coconut (3.5 oz Can) 1 c Sour Cream 2 T Sugar 2 T Brandy Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Orange Supreme Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 1/4 t Cinnamon 3 T Margarine, Melted 32 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Sour Cream 1 t Vanilla 1/2 c Semi-sweet Choc. ChipsMelted 2 T Orange Flavord Liqueur 1/2 t Grated Orange Peel Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cake Brownies Categories: Desserts Cakes Servings: 24 --------------------------BROWNIE-------------------------- 1/2 c Butter 1/2 c Oil 1 c Water 4 T Unsweetened cocoa 2 c Flour 2 c Sugar 2 ea Eggs 1 t Baking soda 1/2 c Buttermilk 1 t Vanilla -------------------------FROSTING------------------------- 1/2 c Butter 3 T Unsweetened cocoa 1/3 c Buttermilk 1 pk Confectioners sugar 1 c Chopped walnuts 1 t Vanilla 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. 2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven. Cut into squares when cool. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Caramel Brownies Categories: Desserts Servings: 25 14 oz Caramels 1/3 c Evaporated milk 8 oz German sweet chocolate 6 T Butter 4 ea Eggs 1 c Sugar 1 c Flour (sifted) 1 t Baking powder 1/2 t Salt 2 t Vanilla 6 oz Chocolate chips 1 c Chopped walnuts 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. 2. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate marshmallow bars Categories: Desserts Servings: 16 2 oz Unsweetened chocolate 1/2 c Butter 1 c Sugar 2 ea Eggs 1/2 c Flour 1 t Vanilla 1 c Chopped pecans 16 ea Large marshmallows 1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. 2. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. 3. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. 4. Cool slightly and cut into bars. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Mint Sticks Categories: Desserts Cookies Servings: 40 --------------------------COOKIE-------------------------- 2 ea Eggs 1/2 c Melted butter 1 c Sugar 2 oz Unsweetened chocolate melted 1/2 t Peppermint extract 1/2 c Flour 1/2 c Ground almonds --------------------PEPPERMINT FILLING-------------------- 2 T Butter 1 T Heavy cream 1 c Confectioners sugar (sifted) 1 t Peppermint extract -------------------------FROSTING------------------------- 1 oz Semi-sweet chocolate 1 T Butter 1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. 2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. 3. Prepare frosting. Melt chocolate and butter together in small pan over low heat. 4. When filling is completely firm, spread frosting mixture on top. 5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Munchies Categories: Desserts Cookies Servings: 48 1 c Semi-sweet chocolate chips 8 ea Marshmallows 1 T Water 3/4 c Sifted flour 1/2 c Sugar 3/4 t Salt 1/2 t Baking sodaa 1/2 c Softened butter 1/3 c Packed brown sugar 1 ea Egg 2 t Almond extract 1/2 t Vanilla 1 1/4 c Quick cooking oats 1 c Chopped pecans 1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. 2. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. shake off excess Bits 'o Brickle.from: _Cookiemania_ from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Toffee chip squares Categories: Desserts Cookies Servings: 96 --------------------------COOKIE-------------------------- 1 c Butter 3 c Brown sugar 1 t Vanilla 2 3/4 c Flour 1/2 t Baking powder --------------------------TOPPING-------------------------- 6 oz Semi-sweet chocolate chips 3 T Butter 1 T Water 1 x Bits 'o brickle baking chips 1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended. 2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares. 3. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. 4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mocha Cookies Categories: Desserts Cookies Servings: 36 1/2 c Butter 3/4 c Sugar 1/4 c Packed brown sugar 1 ea Egg 1 1/2 c Flour 2 T In. coff. powder No crystals 1 t Baking powder 1/2 t Salt 1/2 t Cinnamon 2 t Vanilla 1 c Finely chopped walnuts 12 oz Semi-sweet chocolate chips 1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). 2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fudge brownies Categories: Desserts Servings: 36 1 c Butter 4 oz Unsweetened chocolate 4 ea Eggs 1 x Pinch salt 2 c Sugar 1 c Sifted flour 1 t Baking powder 1 t Vanilla 1 c Chopped pecans 1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: White chocolate brownies Categories: Desserts Servings: 24 6 T Unsalted butter 8 oz Grated white chocolate 2 ea Eggs 1/2 c Sugar 1 T Vanilla 1 c Flour 1 c Heaped semi-sweet choc chunk 1. Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Raspberry Meringues Categories: Desserts Candies Servings: 36 3 ea Eggs (room temp) 1/4 t Cream of tartar 1 x Dash salt 3/4 c Sugar 1/4 c Raspberry preserves, seedles 6 x Drops red food coloring 1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes. Add preserves and food coloring and beat one minute at highest speed of mixer. 2. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet. Bake for two hours. Cool completely. Peel off foil. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peanut butter chip cookies Categories: Desserts Cookies Servings: 48 1/2 c Butter softened 3/4 c Packed brown sugar 1/2 c Chunky peanut butter 2 ea Eggs 1 1/2 c Flour 1 t Baking soda 1 c Salted peanuts 6 oz Semi-sweet chocolate chips 6 oz (or) butterscotch chips 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dip and sprinkle Categories: Desserts Cookies Servings: 60 --------------------------COOKIE-------------------------- 2 1/3 c Sifted flour 1/4 t Salt 1 c Butter softened 2/3 c Sugar 1 ea Egg yolk 1 t Vanilla 1 c Finely ground almonds -----------------CHOCOLATE DIPPING MIXTURE----------------- 6 oz Semi-sweet chocolate chips 3 T Butter 1 T Hot water 1 x Choc. or candy sprinkles 1. Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended. 2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. 6. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kisses Categories: Desserts Candies Servings: 60 1 c Butter 1/2 c Sugar 1 t Vanilla 2 c Flour 14 oz Hershey's kisses 1 x Confectioner's sugar 1. Cream butter and sugar, beating well. Add vanilla and flour, and mix well. Chill dough for one hour. 2. Preheat oven to 375. Pinch off a piece of dough. Roll into ball with palms of hands and then flatten. Dough should not be thick. Put kiss in center. Bring dough up, shaping around kiss to cover completely. 3. Place onto ungreased cookie sheet one inch apart and bake for 12-15 minutes, until just starting to brown. 4. Roll in confectioner's sugar when cool. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Alfie and Archie's dog biscuits Categories: Servings: 10 2 1/2 c whole wheat flour 1/2 c Powdered dry milk 1/2 t Salt 1/2 t Garlic powder 1 t Brown sugar 6 T Meat drippings 1 ea Beaten egg 1/2 c Ice water 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_ ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: White Gazpacho Categories: Appetizers Soups Servings: 6 4 t Instant Chicken Bouillion OR 4 ea Cubes Chicken Bouillion 2 c Boiling Water 3 ea Med Cucumbers 16 oz (1 pk) Sour Creem 2 T Lemon Juice 1/4 t Garlic Powder 1/4 t Pepper Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Minted Melon Mold Categories: Salads Fruits Servings: 8 1 1/2 c Boiling Water 3 oz (1 pk) Lemon Flavor Gelatin 3 oz (1 pk) Lime Flavor Gelatin 3/4 c Lime Juice 1/2 c Cold Water 1/8 t Peppermint Extract 2 c Melon Balls * 1 x Lettuce Leaves 1 x Coconut Cream Dressing 1 x Garnishes ** * Melon balls can include things like Cantaloupe, or Honeydews, etc. ** Garnishes can be mint leaves and more melon balls. ~------------------------------------------------------ ~------------------ In medium bowl, pour boiling water over gelatins; stir until dissolved. Add lime juice, cold water, and extract; chill until partially set. Fold in mellon. Por into lightly oiled 5-cup ring mold. Chill until set, about 3 hours or overnight. Unmold onto lettuce. Serve with Coconut Cream Dressing; carinsh with mint leaves and/or melon balls, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Celery Seed Dressing Categories: Salads Servings: 2 1/2 c Sugar 1/4 c Lemon Juice 2 t Cider Vinegar 1 t Dry Mustard 1/2 t Salt 1/2 c Vegetable Oil 1 t Celery Seed OR Poppy Seed In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve with all types of fresh fruit salads. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Perfection Salad Categories: Salads Vegetables Servings: 8 2 ea Envelopes Unflavored Gelatin 1/3 c Lemon Juice 2 3/4 c Water 1/2 c Sugar 1/4 c Cider Vinegar 1/2 t Salt 2 c Finely Shredded Cabbage 1 c Chopped Celery 1/2 c Chopped Green Pepper 2 oz (1 jar) Slice Pimientos * * Drain and chop the jar of pimientos. ~------------------------------------------------------ ~------------------ In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves. Chill until partially set. Fold in remaining ingredients; pour into lightly oiled 6-cup mold. Chill until set, about 3 hours or overnight. Refrigerate leftovers. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Linguine Tuna Salad Categories: Salads Fish Servings: 6 7 oz Linguine, Broken In Half 1/4 c Lemon Juice 1/4 c Vegetable Oil 1/4 c Chopped Green Onions 2 t Sugar 1 t Italian Seasoning 1 t Seasoned Salt 12 1/2 oz (1 cn) Tuna, Drained 10 oz (1 Pk) Frozen Green Peas * 2 ea Med. Firm Toamtoes, Chopped * Thaw peas before using in this salad. ~------------------------------------------------------ ~------------------ Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Salad Supreme Categories: Salads Poultry Servings: 4 1 c Mayo Or Salad Dressing 1/4 c Lime Juice 1 t Salt 1/4 t Ground Nutmeg 4 c Cubed Chicken Or Turkey 11 oz (1 cn) Mandarin Oranges * 1 c Seedless Green Grape Halves 3/4 c Chopped Celery 1/2 c Slivered Almonds, Toasted Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Lemonade Categories: Beverages Fruits Servings: 4 1 qt Fresh Strawberries, Hulled 3 c Cold Water 3/4 c Lemon Juice 3/4 c Sugar * 2 c Club Soda, Chilled 1 x Ice 1 x Garnishes ** * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. ~------------------------------------------------------ ~------------------ In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Della Robbia Ice Ring Categories: Beverages Fruits Servings: 8 2 1/2 c Ginger Ale, Chilled 1/2 c Lemon Juice 1 x Fruits * * Fruits should include the following: Canned apricot halves, drained, ~------------------------------------------------------ ~------------------ In 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C of the mixture into 1-qt ring mold; freeze. Arrange fruits, peel, and mint leaves in decorative pattern on top of frozen ring. Carefully pour remaining liquid over patterns and freeze. Makes 1 ice ring for punches. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marinated Ginger Chicken Categories: Main dish Poultry Servings: 4 1 ea 2 1/2-3 lb Frying Chicken 1/2 c Lemon juice 1/2 c Vegtable oil 1/4 c Imported Soy Sauce 1 t Grated Ginger Root OR 1 T Ground ginger 1 t Onion Salt 1/4 t Garlic Powder NOTE: When making this recipe, it tastes much better if you find sources ~------------------------------------------------------ ~------------------ Cut chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Whiskey Sour Sirloin Categories: Meats Main dish Servings: 6 3 lb (1pc) Round Bone Sirloin 1/3 c Lemon Juice 1/3 c Orange Juice 1/4 c Vegetable Oil 1/4 c Whiskey 1 ea Small Onion, Thinly Sliced 12 ea Peppercorns 1 t Salt 1 ea Med Orange, Thinly Sliced When getting the steak look for a good piece that is about 2-inches thick. Place steak in shallow baking dish. In small saucepan combine remaining ingredients except orange. Over low heat, simmer 5 minutes; pour over meat. Top with orange slices; cover. Refrigerate 4 to 6 hours, turning occasionally. Remove meat from marinade; grill or broil as desired. Heat remaining marinade and serve with steak. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quick Barbecue Sauce Categories: Sauces Servings: 2 1/4 c Finely Chopped Onion 1 ea Clove Garlic, Finely Chopped 2 T Butter Or Margarine 1 c Catsup 1/4 c Brown Sugar, Firmly Packed 1/4 c Lemon Juice 1 T Worcestershire Sauce 1 t Prepared Mustard 1/8 t Hot Pepper Sauce In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers. MICROWAVE: In 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins. to blend flavors. Proceed as above. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zesty Barbecued Ribs Categories: Meats Main dish Servings: 6 6 lb Spareribs 2 c Catsup 1/2 c Lemon Juice 1/2 c Brown Sugar, Frimly Packed 1 T Prepared Mustard 1/2 c Onion, Finely chopped 1/4 c Butter Or Margarine 1/4 c Worcestershire Sauce 1 ea Clve Garlic, Finely Chopped 1/4 t Salt 1/8 t Hot Pepper Sauce In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers. MICROWAVE: To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking dish. Add 1/4 c water. cover with vented plastic wrap. Microwave on full power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7 minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes longer. Repeat with remaining ribs. Proceed as above. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lemon Ice Cream Categories: Desserts Servings: 12 3 ea Large Egg Yolks 14 oz Sweetend Condensed Milk 1/2 c Lemon Juice 1 x Yellow Food Coloring (Opt.) 2 c (1 pt) Whipping Cream Whip Whipping Cream and set aside. In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap- orated milk), lemon juice and food coloring if desired. Fold in whipped cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover, freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Honey Whole Wheat Bread Categories: Sourdough Breads Servings: 4 1 pk Active Dry Yeast 1 c Warm Water 1 t Salt 2/3 c Sourdough Starter 1/2 c Honey 1 1/2 T Shortening 4 c Whole Wheat Flour Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hamburger Soup Categories: Hamburger Soups Beef Servings: 8 1 1/2 lb Lean Ground Beef 1 ea Med. Onion, Chopped 1 c Carrots, Sliced 1 c Celery, Sliced 1 c Cabbage, Sliced 6 oz (1 cn) Tomato Paste 2 t Worcestershire sauce 3 c Beef Bouillon, or Stock In skillet, brown hamburger adn drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. NOTE: This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Burgoo Categories: Stew Beef Main dish Servings: 20 3 lb Ready to Cook BroilerChicken 2 lb Beef Shank Cross-cuts 12 c Water 1 T Salt 1/4 t Pepper 6 ea Slices Bacon 56 oz (2 cns) Tomatoes 1 c Cubed Peeled Potatoes 2 c Coarsely Chopped Carrots 1 c Chopped Onion 1 c Chopped Celery 1 c Chopped Green Pepper 2 T Packed Dark Brown Sugar 1/4 t Crushed Dried Red Pepper 4 ea Whole Cloves 1 ea Clove Garlic, Minced 1 ea Bay Leaf 4 ea Ears Of Fresh Corn 32 oz (2 cns) Butter Beans 10 oz Frozen Cut Okra 2/3 c Unbleached All-purpose Flour In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Breakfast Casserole (Pensylvannia Dutch "Cowbo Categories: Breakfast Casserole Beef Eggs Servings: 6 6 ea Large Eggs 2 c Milk 1 t Salt 1 t Dry Mustard 2 ea Slices White Bread, Cubed 1 lb Sausage Browned 1 c Sharp/mild Cheddar Shreds * * Use either sharp or mild Shredded Chedder Cheese. ~------------------------------------------------------ ~----------------- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Basque Shepherd's Pie Categories: Eggs Breakfast Vegetables Servings: 4 4 ea Slices Bacon 3 ea Med. Potatoes 2 t Sliced Green Onions/tops 1 T Snipped Parsley 3/4 t Salt 1/8 t Dried Thyme, Crushed 1 x Dash Pepper 4 ea Large Eggs In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kraut Burgers (Bierochen) Categories: Hamburger Beef Vegetables Servings: 4 1 lb Lean Ground Beef 1 ea Large Onion, Finely Chopped 3 T Shortening 2 ea Loaves Frozen Bread Dough* 1 ea Sm. Head Of Cabbage Shredded 1 x Salt & Pepper To Taste * Or substitute your favorite 2 loaf bread dough recipe. ~------------------------------------------------------ ~----------------- Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners together and pinch sides shut. Let rise 2o minutes. Bake at 375 Degrees F. for about 20 minutes or until brown. Brush tops with melted butter as the dough cools. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pizzaburgers Categories: Hamburger Meats Main dish Servings: 4 2 lb Hamburger 12 oz (2 cn) Toamto Sauce 6 oz Stuffed Green Olives,Chopped 1 lb Cubed Mozzerlla Cheese 1 x Salt, Pepper, and Oregano Use small jar of stuffed green olives in this recipe. Salt, pepper, and oregano to taste. ~------------------------------------------------------ ~----------------- Brown hamburger; add tomato sauce and seasonings. Simmer until thick. Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or saran wrap. Refrigerate until ready to serve. Reheat in microwave or oven. Makes 14 to 16 buns. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dutch Oven Pot Roast Categories: Pot roast Meats Beef Servings: 6 5 lb Round Boan Pot Roast 2 t Salt 2 T Shortening 1/2 c Barbecue Sauce (Your Choice) 1/2 c Apple Cider 8 ea Carrots, Pared * 6 ea Large Potatoes ** 2 ea Onions, sliced 8 oz Fresh Okra *** * Carrots should be peeled and cut into 2-inch chunks. ** Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted. ~------------------------------------------------------ ~----------------- Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Devil's Steak Categories: Steak Meats Main dish Servings: 8 3 lb Round Steak, 1/2 " Thick 2 T Dry Mustard 1/2 t Salt Or To Taste 1/4 t Pepper 2 T Cooking Oil Or As Needed 10 oz (1 cn) Mushroom Stems&Pieces 1 T Worcestershire Sauce 1/2 c Dry Red Wine Cut meat into small pieces. Trim all fat and membranes from pieces. Pound each piece until 1/4-inch or less. Mix mustard and spices and dredge meat on bith sides in mixture. Have large frying pan medium hot with oil. Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown. Keep warm. Drain mushrooms, reserving liquid, set aside. Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape off pan drippings. Add mushrooms and wine to liquid, heat, you may thicken the liquid wit flour or cornstarch if desired, and serve over meat. NOTE: Meat may be pounded ahead of time if desired. Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ranch Style Chicken Fried Steak And Gravy Categories: Steak Meats Beef Servings: 8 ---------------------------STEAK--------------------------- 4 lb Round Steak 1/2-inch Thick 1 c Milk 1 c Unbleached Flour 1 x Salt & Pepper 1 x Milk ---------------------------GRAVY--------------------------- 4 T Fat 4 T Unbleached Flour 1 qt Milk Tenderize round steak. Dip in milk and then flour, salt and pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until thickened for steak gravy. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Steak And Lima Beans Categories: Steak Vegetables Main dish Servings: 8 1 lb Dry Lima Beans 6 c Water 4 ea Slices Bacon 2 lb Round Steak (cutin 1"strips) 18 oz (1 cn) Tomato Juice 1 T Packed Brown Sugar 1/2 t Salt, Or To Taste 1 t Dry Mustard 1/2 t Black Pepper Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ZR Frijoles (Mexican Beans) Categories: Vegetables Main dish Servings: 4 2 c Dry Pinto Beans 1 x Water To More Than Cover 1/2 lb Meat * 1 ea Large Onion Chopped 1 ea Clove Garlic 1 T Red Chili Powder 1/4 t Ground Cumin 1/2 t Oregano * Meats should include only one of the following: Saltpork, Ham Hock, ~------------------------------------------------------ ~----------------- Add salt to taste if other than Salt Pork is uxed. Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fried Apples Categories: Fruits Main dish Servings: 6 6 ea Lg Unpared, Cored, Red Apple 3 T Butter 1/2 c Cooking Wine 1/2 c Water 1 c Sugar 1 T Lemon Juice 1 ea 6" Cinnamon Stick Saute apples in butter for 6-8 minutes in non-stick skillet. Boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. Pour over apples. Cook, uncovered, until apples are tender. Pour into serving dish. Serve warm or cold. NOTE: For a simple supper serve with browned sausage patties or links. For an elegant touch serve with a Pork Roast. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tamale Pie Categories: Mexican Casserole Hamburger Servings: 8 2 lb Ground Beef 12 oz Tomatoes 1 ea Med. Onion, Chopped 1 ea Clove Garlic, Chopped 1/2 t Salt 1/2 t Pepper 1/2 t Oregano 3 1/2 oz (1/2 7oz can) Green Chilies --------------------------TOPPING-------------------------- 1 c Grated Mild Cheese 1/2 c Cornmeal 1/2 c Unbleached Flour 1 t Baking powder 1 x Dash Salt 2 T Oil 2 t Sugar (Optional) 1/2 c Milk 1 x Other Half Green Chilies Brown meat in skillet. Add remainging ingredients and simmer 20 minutes. Pour into a 4-qt casserole. Top with cheese. Mix rest of ingredients together and pour over the top of meat and cheese. Bake at 375 degrees F. for 30 minutes (or until topping is done). ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Carne Gisada Con Papas (Meat & Potatoes) Categories: Mexican Beef Vegetables Servings: 4 3 lb Round Steak, 1/2" Thick 2 lb Potatoes 8 oz Tomato Sauce 1 1/2 t Salt 1/2 t Ground Pepper 1/2 t Ground Cumin 1 ea Large Clove Garlic, Smashed 1 x Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blackberry Jam Cake Categories: Cakes Desserts Servings: 6 1/2 c Sugar 1/4 c Butter or Margarine 2 ea Large Eggs 1 c Unbleached All-purpose Flour 1 t Ground Cinnamon 1/2 t Baking Soda 1/4 t Ground Cloves 1/4 t Ground Nutmeg 1/3 c Butter/Sour Milk 1/2 c Seedless Blackberry Jam 1/4 c Chopped Walnuts -----------------------CARMEL ICING----------------------- 2 T Butter or Margarine 1/2 c Packed Brown Sugar 3 T Milk 1 3/4 c Sifted Powdered Sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peach Cream Pie Categories: Pies Desserts Fruits Servings: 6 3 ea Med. Fresh Peaches * 3 T (level) Unbleached Flour 3 c Half & Half or Coffee Cream 1/2 t Cinnamon or To Taste * Or enough to fill pie shell with peach halves. ~------------------------------------------------------ ~----------------- Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pieshell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cantaloupe Fruit Salad Categories: Fruits Low-cal Desserts Servings: 6 2 ea Med. Cantaloupes * 1 ea Large Pineapple ** 1 c Raisins 1 c Fresh Shredded Coconut 1 c Finely Chopped Walnuts 1 ea Large Apple *** 1 x Low-fat Yogurt * Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut into small chunks. *** Cored and cut into small chunks. Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl. Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and eat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Turkey Patties Oriental Categories: Low-cal Poultry Grill Servings: 4 1 1/4 lb Ground Turkey 1/3 c Dry bread crumbs 1 ea Egg 3/4 t Garlic salt 1 T Cooking oil 2 ea Stalks celery, cut diagonal 1 ea Onion, cut in thin rings 1 x Green pepper, cut 3/4"pieces 2 ea Tomatoes, med., cut in 1/8's 1 x Oriental Sauce 1 c Chicken broth 1 T Soy sauce 2 t Cornstarch 1 t Sugar 1 t Vinegar 1 x Dash, white pepper Mix first 4 ingredients. Form into 4-6 patties, each about 3/4-thick. Heat oil in large skillet over medium-high heat. Saute burgers 3 mediums each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stiring occasionaly. Reduce heat; add celery, onion and pepper. Simmer, covered, 6 minutes. Salt and pepper to taste. Add tomato; simmer 2 to 3 minutes, until meat is no longer pink. ~------------------------------------------------------ ~------- Turkey Store Cookbook Offer 80 page color cookbook with over 100 recipes for any occasion. $1.95 The Turkey Store Cookbook allow 6 weeks for delivery. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Yogurt Dip Categories: Dips Vegetables Low-cal Appetizers Servings: 1 8 oz Plain Yogurt 1/2 c Shredded cucumber, drained 1/3 t Dill weed Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zucchini Patties Categories: Vegetables Low-cal Servings: 4 2 T Butter or margarine 3 T Vegetable oil 3 1/2 c Zucchini, coarsely grated 1/4 c Flour, all-purpose 2 x Eggs, lightly beaten 1/2 t Salt 1/8 t Pepper, black IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROM YOUR GARDEN, TRY THESE. Preparation: 8 min. Cooking: 16 min. Calories per serving: 225 . 1. Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. 2.Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter. 3. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed. QUICK, THRIFTY COOKING, READER'S DIGEST ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ZUCCHINI AND TOMATO SALAD Categories: Salads Vegetables Low-cal Servings: 4 4 x Zucchini 3 x Tomatoes 1/4 c Italian dressing Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover vegetables. For a zestier taste, add Italian seasonings and garlic powder. THE ANDERSONS' FOOD GARDEN ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dieter's Taco Salad Categories: Low-cal Salads Mexican Servings: 4 1 lb Ground beef, lean 1 x Onion, medium 1 x Green pepper, large, chopped 8 oz Tomatoe sauce, no-salt 1 T Vinegar 1 t Mustard, dry 1/2 t Pepper, red, crushed 1/2 t Basil, dried, crushed 1/4 t Garlic powder 1 T Water 4 x Tortillas, 8-inch 4 c Lettuce, shredded 12 x Tomatoes, cherry, halved 1 x Carrot, medium, shredded 1/4 c Parmesan cheese, grated NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Seafood Pasta Salad Categories: Low-cal Salads Seafood Pasta Vegetables Servings: 4 2 c Pasta, tri-colored spiral 1 c Shrimp, cooked 1/3 c Green pepper, diced 1/4 c Carrots, sliced 1/2 c Zucchini, sliced 1/3 c White wine worcestershire 1/3 c Mayonnaise salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely, ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stir-Fried Beef Salad Categories: Low-cal Salads Main dish Servings: 4 1 lb Beef round steak, boneless 2 T Oil, cooking 1 x Garlic clove, minced 8 oz Mushrooms, fresh, sliced 1 x Cucumber, chopped 1 x Green pepper, strips 1 x Onion,sliced * 1 t Italian seasoning 1 t Salt, seasoned 1/8 t Pepper, red, ground 1 x Tomatoe,large ** 8 oz Spinach leaves, fresh * Seperated into rings ** cut into wedges ~------------------------------------------------------ ~------------------ PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol., Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok. Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to wok; add tomatoe. Cook 1 to 2 minutes or till heated through. Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. To serve, arrange spinach on four bowls or plates; spoon meat mixture atop. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chinese Coleslaw Categories: Low-cal Salads Servings: 8 4 c Chinese cabbage, shredded 8 1/4 oz Pineapple, crushed, drained* 8 oz Water chestnuts, sliced ** 1 c Parsley, fresh, snipped 1/4 c Green onions, sliced 1/4 c Mayonnaise, reduced calor. 1 T Mustard, prepared 1 t Gingerroot, grated * packed in its own juice ** drained ~------------------------------------------------------ ~------------------ PER SERVING: 57 cal., 1g pro., 9g carbo., 2g fat, 0mg chol., 80mg sodium Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and gingerroot. Cover and chill. Spoon dressing over the cabbage mixture; toss to coat. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: BROCCOLI-PASTA TOSS Categories: Low-cal Pasta Vegetables Servings: 4 2 c Broccoli flowerets 4 oz Fettuccine, broken up 1 T Oil, cooking 3 T Parmesan cheese, grated 1 t Sesame seed, toasted 1/8 t Garlic powder PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruited Spinach Salad Categories: Low-cal Salads Fruits Servings: 10 1/4 c Vinegar, white wine 2 T Honey 3 T Oil, salad 1 t Poppy seed 1/2 t Mustard, dry 8 c Spinach, fresh, torn 1 x Papaya, medium * 1 1/2 c Grapes, seedless, halved * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed ~------------------------------------------------------ ~------------------ PER SERVING: 85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol., 33mg sodium In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Sorbet Categories: Low-cal Desserts Ice cream Fruits Servings: 6 1 pt Strawberries, fresh * 3/4 c Orange juice 1/2 c Milk 1/4 c Honey 2 x Egg whites 1 T Honey * or fresh rasberries ( about 2 cups) ~------------------------------------------------------ ~------------------ PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg Sodium Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till smooth. (If desired, strain rasberry mixture to remove seeds.) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form. Gradually add 1 T honey, beating on high speed till stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Pinwheels with Apricot Stuffing Categories: Low-cal Main dish Meats Servings: 6 1 lb Pork tenderloin ---------------------------SAUCE--------------------------- 1 1/2 t Cornstarch 1 x Nutmeg, (dash) 1 c Apricot nectar ---------------------APRICOT STUFFING--------------------- 1 t Bouillon, chicken, instant * 2/3 c Water, hot 1/3 c Apricots, dried, snipped 2 T Celery, chopped 1 T Margarine 1/8 t Cinnamon, ground 1 x Pepper, black, (dash) 2 c Whole wheat bread cubes * instant chicken bouillion granules ~------------------------------------------------------ ~------------------ PER SERVING: 198 cal., 19g Pro., 19g carbo., 5g fat, 56mg Chol., 207 Sodium Split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat. Pound tenderloin lightly with meat mallet to a 10x6 rectangle. APRICOT STUFFING----------------------------------------------- ~---------- Dissolve bouillon in hot water, pour over apricots. Let stand 5 minutes. Cook celery and onion in margarine until tender but not brown. Remove from heat; stir in cinnamon and pepper. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten. ~------------------------------------------------------ ~------------------ Spread stuffing evenly over tenderloin. Roll up jelly-roll style, starting from short side. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals. Cut meat roll into six 1-inch slices. Place meat slices on rack of unheated broiler pan, cut side down. Broil 4 inches from heat 12 minutes. Turn; broil 11 to 13 minutes more or till done. Remove toothpicks or string; transfer meat to a serving platter. Meanwhile, for SAUCE, combine cornstarch and nutmeg. Stir in apricot nectar. Cook and stir till mixture is bubbly. Cook and stir 2 minutes more. SERVE sauce with meat slices. BETTER HOMES AND GARDENS (MENU) Pork Pinwheels with Apricot Stuffing 198 cal. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Parmesan Categories: Low-cal Poultry Main dish Servings: 6 1/3 c Parmesan cheese, grated 1/4 t Italian seasoning, crushed 3 x Chicken breast, * 1/4 c Green onion, sliced 1 T Margarine 1 T Flour, all-purpose 1/2 c Milk, skim 5 oz Spinach, frozen ** 1 T Pimiento, chopped * chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained ~------------------------------------------------------ ~------------------ PER SERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol., In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender. BETTER HOMES AND GARDENS MENU: CHICKEN PARMESAN 202 CAL. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lemon Asparagus and Carrots Categories: Low-cal Vegetables Servings: 6 1/2 lb Carrots, small 8 oz Asparagus spears, frozen 1 x Lemon pepper (dash) 1/8 c Lemon juice PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pineapple-Pear Mold Categories: Low-cal Fruits Servings: 8 2 x Gelatin, unflavored, envelop 2 1/2 c Orange juice 20 oz Pineapple, crushed * 2 x Pears, medium ** 3 T Green pepper, optional *** * pineapple packed in its own juice ** pears, peeled, cored, and chopped *** green pepper, finely chopped ~------------------------------------------------------ ~------------------ In a small saucepan soften gelatin in 1/2 cup of the orange juice. Stir over low heat till gelatin is dissolved. Stir in undrained crushed pineapple and the remaining orange juice. Chill till partially set. Fold in pears and green pepper, if desired. Turn mixture into a 6-cup mold. Chill till firm. Unmold onto a plate. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peach Bavarian Categories: Low-cal Desserts Fruits Servings: 8 1/4 c Sugar 1 x Gelatin, unflavored, envelop 1 c Peach slices, frozen * 8 oz Yougart, peach 2 x Egg whites 2 T Sugar 1/2 c Cream, whipping * frozen unsweetened peach slices, thawed ~------------------------------------------------------ ~------------------ PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg Sodium INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup cold water. Cook and stir over medium heat till sugar and gelatin are dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Japanese Skewered Lamb (low cal) Categories: Low-cal Main dish Meats Servings: 8 2 lb Lean boneless lamb 1/4 c Soy sauce 1 T Honey 2 T Vinegar 2 T Sherry 2 ea Garlic cloves 1/4 t Ground ginger 1 1/2 c Bouillon Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator. Turn the meat occasionally so it gets seasoned evenly. Weave the meat onto skewers. Broil them about 4 inches from the heat source for about 2 minutes on each side. Makes 8 servings. Calories per serving: 248 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tomato-Seafood Stew Categories: Low-cal Soups Seafood Vegetables Servings: 6 1/2 lb Shrimp, shelled 1 c Onion, chopped 2 x Garlic cloves, minced 1 T Oil, cooking 16 oz Tomatoes, cut up, can 8 oz Tomatoe sauce, sodium reduce 1 x Potato, peeled, chopped 1 x Celery, stalk, chopped 1 x Green pepper, medium, choppe 1 x Carrot, medium, shredded 1 t Thyme, dried, crushed 1/4 t Pepper 4 x Hot sauce, bottled, (dashes) 20 oz Whole baby clams,drained,can 2 T Parsley, snipped * fresh or frozen shrimp ~------------------------------------------------------ ~------------------ PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Szechwan Chicken Soup Categories: Low-cal Soups Poultry Servings: 6 3 x Condensed chicken broth * 3 oz Oriental noodles ** 1/2 t Pepper, red, ground 3 c Chicken, cooked, cubed, *** 2 x Apples, medium, cored **** 6 oz Pea pods, frozen, cut up 4 x Green onions, ***** * 10 3/4 -ounce broth ** chicken flavored, broken up *** frozen chicken cubes **** cored and coarsely chopped ***** onions, bias-sliced into 1 1/2-inch length ~------------------------------------------------------ ~------------------ PER SERVING: 259 Cal., 28g Pro., 20g Carbo., 7g fat, 54mg Chol., In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in remaining ingredients. Return to boiling. Serve at once. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Chops Dijon Categories: Low-cal Main dish Servings: 4 4 x Pork loin chops, 1/2 thick 1 x Onion, medium 3 T Dijon-style mustard 2 T Italian salad dressing * 1/4 t Pepper * low-calorie dressing ~------------------------------------------------------ ~------------------ PER SERVING: 248 cal., 25g Pro., 2g Carbo., 14g fat, 80mg Chol., 390 Sodium Trim excess fat from chops. Spray a 10-inch skillet with nonstick spray coating. Brown chops on both sides in hot skillet. Remove chops. Add onions; cook and stir over medium heat 3 minutes. Push onions aside; return chops to skillet. Combine mustard, dressing and pepper; spread over chops. Cover; cook over medium-low heat 15 minutes or till meat is tender. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Steak-Vegetable Pockets Categories: Low-cal Meats Main dish Vegetables Servings: 4 3/4 lb Beef top round steak, * 1 1/2 c Broccoli, fresh, ** 1 x Carrot, small ** 1 x Onion, small ** 1/2 x Green pepper 1 T Oil, cooking 8 x Pea pods, halved crosswise 6 x Mushrooms ** 1 x Tomato, small, chopped 3 T Soy sauce 1 1/2 t Cornstarch 4 x Pita bread rounds, halved * boneless steak ** thinly sliced vegetables ~------------------------------------------------------ ~------------------ PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 46mg Chol., Thinly slice beef into bite-size strips. Spray a wok or large skillet with nonstick spray coating. Heat wok or skillet over high heat. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables. Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes. Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok or skillet. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into halved pita bread rounds. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Vegetable-Style Rarebit Categories: Low-cal Vegetables Main dish Servings: 2 1/4 c Cabbage, finely chopped 1/4 c Carrot, finely chopped 2 T Green pepper, finely chopped 2 T Celery, finely chopped 2 T Onion, finely chopped 2 T Radishes, finely chopped 2 x Bread, whole wheat, toasted 1 c Cheese, cheddar, shredded 1/4 c Alfalfa sprouts 1 x Red pepper (dash) PER SERVING: 308 cal., 18g Pro., 17g Carbo., 20g fat, 60mg Chol., Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable mixture. Place slices on baking sheet. In a small saucepan combine cheese, pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon over sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is bubbly. Transfer to serving plates. Top with sprouts. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Skillet Chicken and Rice Categories: Low-cal Main dish Poultry Rice Servings: 6 2 lb Chicken pieces, skinned 3 c Mushrooms, fresh, sliced 4 x Carrots, peeled, sliced 1/2" 3/4 c Rice, long grain 1/2 c Onion, chopped 1 t Poultry seasoning 1 t Bouillon, chicken, granules 1/4 t Salt PER SERVING: 265 Cal., 25g Pro., 27g Carbo., 6g fat, 67mg Chol., Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces on all sides over medium heat about 15 minutes. Remove chicken. Drain fat from skillet, if neccessary. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt. Place chicken atop rice mixture. Cover; simmer 30 minutes or till chicken and rice are done. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruit Smoothie Categories: Low-cal Beverages Fruits Servings: 4 8 oz Fruit cocktail, can, chilled 1 c Milk 1/4 c Nonfat dry milk powder 1/2 t Vanilla 1/2 c Ice cubes 2 x Cinnamon, ground (dashes) PER SERVING: 87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium In a blender container combine undrained fruit cocktail and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon (for garnish), if desired. Serve immediately. BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quick Crab Cakes Categories: Low-cal Seafood Servings: 4 12 x Crackers, soda 2 x Eggs 2 T Mayonnaise 1 t Worcestershire sauce 2 t OLD BAY SEASONING * 1/4 t Pepper, red, crushed 1 lb Crabmeat, lump * OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located. ~------------------------------------------------------ ~------------------ PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium In a large bowl, combine crushed crackers and next 5 ingredients. With fingers, pick through crabmeat to remove any shells. Place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. Form into 4 patties. Spray a large skillet with non-stick cooking spray; heat over medium heat. Add patties, cook until browned 12-15 minutes. Serve with Coleslaw (optional) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pink Tartar Sauce Categories: Low-cal Sauces Servings: 8 1/2 c Mayonanaise 1 T Hamburger relish 1 t Dijon-style mustard, grainy 1 t Lemon juice * Hamburger relish gives this creamy, flavorful sauce its pretty pink color ~------------------------------------------------------ ~------------------ PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg Sodium In small serving bowl, combine all ingredients. Chill until ready to serve ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Herbed Corn on the Cob Categories: Vegetables Low-cal Servings: 4 4 x Corn, ears, medium 2 T Margarine 1/8 t Basil, dried 1/8 t Chervil, dried 1/8 t Thyme, dried PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium Into large pot of boiling water, cook corn 5 minutes until tender. In a small bowl, combine remaining ingredients. In microwave, cook on high until butter is melted (1 - 1 1/2 minutes). Serve corn brushed with herb butter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blueberry Parfaits Categories: Low-cal Desserts Microwave Fruits Servings: 4 1 c Blueberries 1/4 c Apricot preserves 1 pt Yogurt, frozen, vanilla 4 T Almonds, slivered (optional) PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Scallops Florentine Categories: Seafood Main dish Entertain Servings: 6 3 oz Parmesan cheese 1 t nutmeg 3 ea cloves garlic 1/2 t white pepper 1 1/4 lb fresh spinach, stems 1 1/4 lb bay scallops 1 x cut off and reserved 1 x rinsed and drained 1/2 c unsalted butter 8 z shell or small pasta 1 t salt 1 al dente and drained 1 c whipping cream Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. remove from heat. Stir in scallops and pasta. transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Scallop Saute Categories: Fish Main dish Entertain Servings: 8 2 lb bay or sea scallops 1 x oil 3/4 c butter 2 ea bunches green onions chopped 1 ea white onion, chopped 2 lb mushrooms, slice 2 T minced shallot 2 T minced garlic 1 T salt 2 t freshly ground white pepper 1 x pepper 1 ea juice from lemon 2 c dry white wine ust scallops with flour. Heat oil in large skillet over medium-high eat. Add scallops in batches and cook until lightly browned, wiping an clean after cooking each batch. elt butter in large saute pan, add onions and cook until soft. Stir in ushrooms, shallot, garlic, salt and pepper until mushrooms are tender. dd scallops, lemon juice and wine. Simmer 4 minutes, shaking pan ccasionally. Do not boil. Serve Hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecued Garlic Categories: Garlic Appetizers Servings: 8 8 ea Heads Garlic 4 T Butter 1 x Springs of Fresh Rosemary * * Fresh Oregano also may be used. ~------------------------------------------------------ ~----------------- Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Garlic Coeurs a la Creme Categories: Garlic Appetizers Servings: 8 1 lb Low-fat Cottage Cheese 1 lb Cheese * 1 ea Purree ** 2 c Plain Yogurt * Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic. ~------------------------------------------------------ ~----------------- Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese. Beat in the yogurt. Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Garlic-Stuffed Mushrooms Categories: Garlic Appetizers Servings: 4 12 ea Medium Mushrooms 3 T Unsalted Butter 2 ea Scallions, Sliced 1 1/2 T Coarsely Ground Pecans 1 1/2 T Fresh Parmesan Cheese * 1 1/2 T Bread Crumbs 1/4 c Garlic Bechemel 1 x Salt (To Taste) 1 x Freshly Ground White Pepper 1 x Cayenne Pepper 4 T Unsalted Butter 4 T Unbleached All-purpose Fl * Grate the Fresh Parmesan Cheese for this recipe. ~------------------------------------------------------ ~----------------- Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature. 1 X Garlic Puree From 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hummus Categories: Garlic Appetizers Servings: 4 31 oz (2 cns) Chick Peas 1 x Liquid * 6 T Tahini ** 1/3 c Lemon Juice or To Taste 3 ea Large Cloves Garlic(or More) 1 x Salt & Fresh Ground Pepper ------------------------GARINISHES------------------------ 1 x Olive Oil 1 x Paprika 1 x Fresh Chopped Parsley * Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. ~------------------------------------------------------ ~----------------- Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tzatziki Categories: Garlic Vegetables Appetizers Servings: 2 2 c Plain Yogurt 2 ea Large Cucumbers 1 x Salt To Taste 2 ea Large Cloves Garlic, Minced 1 1/2 T White Wine Vinegar 1 T Olive Oil 1 x Fresh Ground Pepper(2 Taste) Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tzatziki Sauce Categories: Garlic Appetizers Servings: 2 1 x Same As In 6 Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7 hours. The mixture can be used in several ways. It is zesty on hamburger sandwiches. Top each burger with a slice of ripe tomato, a small heap of grated cabbage, and a dollop of Tzatziki sauce. It can also be served with grilled meats. The meat juices mingling with the tzatziki are utterly delicious. As a sauce for tomatoes, it is something special. Cut several ripe tomatoes into sections, cutting from stem to stern, but do not cut all the way through. Open the tomato like a flower. Salt lightly and invert on paper towles to drain for a few minutes. Fill each tomato with some tzatziki and garnish with fresh mint. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Yogurt Chicken With Garlic-Mint Dipping Sauce Categories: Garlic Poultry Main dish Servings: 4 1 1/2 c Plain Yogurt 1 c Bread Crumbs 1 x Salt & Pepper To Taste 4 ea Chicken Thighs, Skinned 4 ea Chicken Legs, Skinned 1 x Dipping Sauce 1 x Garlic Puree From 1 Head 1/2 ea Small Onion, Coarsely Cho 1 ea Thin Slice Ginger Root, P 2 T Chopped Green Chilies, (c 1 t Sugar 1 x Salt To Taste 3/4 c Fresh Mint Leaves 1/4 c Fresh Coriander (Chinese 1/4 c Fresh Parsley Leaves Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a baking sheet and set it aside. Dry chicken pieces. Dip each piece into the yougurt untl throughtly coated on both sides. Then roll each piece in the crumbs, pressing the piece in so that the crumbs adhere. Each piece should be evenly coated. Place chicken on the wire rack. Bake for 40 to 45 minutes. To serve, place a piece of chicken on each of 4 small plates. Pour some sauce in a crecent on the bottom edge of each plate around the chicken but not on it. Place the remaining chicken on a platter and pass the remaining souce in a clear pitcher. Serve hot or at room temperature. DIPPING SAUCE: 1 C Plain Yogurt ~------------------------------------------------------ ~----------------- Place all the ingredients in a blender or food processor. Flick the motor on and off unti a thin flecked green sauce is achieved. Serve at once. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken And Sausage In Tomato Sauce Categories: Garlic Sauces Poultry Servings: 8 1/4 c Olive Oil 4 ea Lg Cloves Garlic,Coarse Chop 2 1/2 lb Sweet Ital. Sausage Links 1 1/2 lb Hot Ital. Sausage Links 4 ea Chicken Legs 4 ea Chicken Thighs 56 oz (2 cns) Tomatoes 6 oz (1 can) Tomato Paste 1 x Salt And Pepper To Taste 1/2 T Dried Basil 1/2 c Dry Red Wine 1 x Chopped Fresh Parsley Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Braised With 40 Cloves Of Garlic Categories: Garlic Poultry Main dish Servings: 6 40 ea Cloves Garlic * 6 ea Chicken Legs/Thighs ** 2 ea Med Onions, Coarsely Chopped 2 T Olive Oil 1 c Fresh Parsley, Chopped 1 t Dried Tarragon, Crumbled 1/2 t Allspice 1/4 t Cinnamon 1 x Salt & Pepper To Taste 1/4 c Cognac 1/3 c Dry White Vermouth * Garlic Should be parboiled and peeled. ** Chicken may be skinned if desired ~------------------------------------------------------ ~----------------- Preheat oven to 375 degrees F. Place all the ingredients in a deep, heavy pot that can be covered. Combine everything very well with your hands. Seal the pot very tightly with foil. Place a cover over the foil. Pot must be very well sealed so that no juices or steam can escape. Bake for 1 1/2 hours. Do not open the pot during this time. Serve piping hot, with good crusty bread for mopping up the juices and garlic. Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stefado of Beef And Garlic Categories: Garlic Meats Main dish Servings: 6 3 lb Stew Meat Trimmed 1" cubes 6 oz (1 cn) Tomato Paste 1/2 c Fresh Parsley, Chopped 1 x Salt & Pepper To Taste 1 ea Bay Leaf 1 t Dried Oregano, Crumbled 1 t Cinnamon 1 t Ground Cumin 1/2 t Sugar 1/2 c Dry White Wine 1/4 c Dry Red Wine Vinegar 1 lb Pearl Onions * 30 ea Cloves Garlic * 1/2 lb Feta Cheese, Crumbled 1 c Walnuts, Coarsely Chopped 1/2 c Fresh Parsley, Chopped. * Pearl onions and garlic cloves should be parboiled and peeled. ~------------------------------------------------------ ~----------------- Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cowboy's Brisket Categories: Garlic Main dish Meats Servings: 4 4 lb First Cut Brisket Of Beef 3 ea Cloves Garlic, Slivered 3 ea Cloves Gralic, Crushed 4 ea Large Onions, Thinly Sliced 1 c Apple Cider Vinegar 1 1/2 T Bacon Fat 1 c Strong Black Coffee 1 x Salt & Pepper, To Taste 1/2 c Water With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times. When ready to cook, prehaeat the oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion nd vinegar. Dry with paper towels. Brown the meat well on all sides. Remove brisket to a platter. In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Season with salt and freshly ground pepper to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in oven for 1/2 hour. Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender. Slice the brisket thinly against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once or refrigerate for later use. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Flank Steak With Garlic Wine Sauce Categories: Garlic Meats Main dish Servings: 4 1 1/2 lb Flank Steak (1 piece) 1 x Salt & Pepper, To Taste 2 T Unsalted Butter 2 T Unsalted Butter, Softened 2 T Thinly Slice Scallions 1 c Dry Red Wine 1 x Garlic Puree(1 head Roasted) Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T soften butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gratin Of Potatoes And Cheese Categories: Garlic Vegetables Servings: 8 2 ea Lg. Cloves Garlic * 4 ea Lg. Idaho Potatoes ** 1 x Salt & Pepper To Taste 2 c Grated Gruyere Cheese 2 pt Whipping Cream * Garlic cloves should be peeled and split. ** Potatoes should be peeled and sliced paper-thin. (Slice at the last minute so that they do not darken; do not soak in cold water). ~------------------------------------------------------ ~----------------- Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish with the cut sides of the garlic. Leave the garlic in the dish. Cover with a layer of potatoes. Sprinkle with some salt and freshly ground pepper and cheese. Pour some cream over the whole thing. Repeat until all the potatoes, cream, and cheese are used. Place the pan, uncovered in the oven. (Put a baking sheet underneath to catch spills.) Bake for 1 hour or more, until the top is browned and the cream has cooked down to a thick sauce. During the first 1/2 hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while. Serve hot, at room temerature or cold. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Garlic-Wine Rice Pilaf Categories: Garlic Vegetables Servings: 4 1 x Rind Of 1 Lemon 8 ea Cloves Garlic, Peeled 1/2 c Parsley 6 T Unsalted Butter 1 c Regular Rice (Not Instant) 1 1/4 c Chicken Stock 3/4 c Dry Vermouth 1 x Salt & Pepper To Taste Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until ti begins to bubble at teh sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to erve. Serve hot or at room temeperature. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rice With Garlic And Pine Nuts Categories: Garlic Vegetables Servings: 6 4 T Unsalted Butter 1 x Garlic Puree(1 Roasted Head) 4 c Cooked Regular Rice 3/4 c Pine Nuts 1 x Salt & Pepper To Taste Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Venezuelan Peppers With Shrimp Categories: Fish Garlic Main dish Servings: 10 3 lb Shrimp (16-20/lb) 3 c Spanish Olive Oil 4 ea Large Red Bell Peppers * 8 ea Cloves Garlic ** 1 ea Chili Pepper Seeded/Minced 1 ea Loaf French Bread 1" Slices 1 x Feta Cheese (optional) * Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. ~------------------------------------------------------ ~----------------- Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ginger-Garlic Shrimp, China Royal Categories: Garlic Fish Main dish Servings: 4 16 ea Jumbo Shrimp, With Shell 1/4 c Vegetable Oil 1 ea Piece Ginger * 3 ea Cloves Garlic Peeled/Crushed 2 ea Green Onions/Scallions ** 1 x Salt & Pepper To Taste * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green ~------------------------------------------------------ ~----------------- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lamb Chops Korabiak Categories: Lamb Main dish Easy Servings: 4 1/4 c butter 1 x Garlic Powder 10 ea mushrooms sliced 1 x salt and pepper 3 ea green onions sliced 1 c dry red wine 4 ea lamb chops 1/2 t rosemary Melt half of butter in large skillet over medium high heat. Add mushrooms and onions and saute until tender, about 5 to 10 minutes. remove and keep warm. Melt remaining butter in same skilled over medium high heat. Sprinkle chops with rosemary, garlic powder and salt and pepper. Add to skillet and saute until browned on both sides about 5 minutes. Reduce heat to medium and continue cooking until tender. Transfer lamb chops to heated platter. Pour wine into skilled and cook over medium high heat, scraping up any browned its clinging to bottom of pan, until liquid is reduced by about 1/3. Spoon vegetables over chops and top with sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mustard/Wine Marinated Lamb Chops Categories: Lamb Entertain Main dish Spicy Marinade Servings: 4 4 ea sirloin lamb chops 1" thick 1 t salt 3 T stone ground mustard 1/4 t pepper 1 c red wine Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tarragon Lamb Categories: Lamb Entertain Main dish Marinade Servings: 6 4 lb leg of lamb 2/3 c cream 1 t tarragon 1 1/4 c dry white wine 1 T oil 1 x salt and pepper to taste 1 ea onion sliced Skin the leg of lamb and trim away all the outside fat and as much of the fat lying between the muscle tissue that you can reach. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the oil and cover with the onion. Place in a suitable dish for marinating and pour over the white wine. Add a little salt and pepper and leave to marinate for about 2 hours in a cool place, basting occasionally. Roast the lamb with the marinade, basting it frequently, in a warm oven 325 deg F until done. About 10 minutes before the meat is cooked, pour off the marinade and meat juices into a saucepan. Reduce the gravy to half its original quantity by boiling vigorously. Carve the meat into thin slices and add the resulting juices to the marinade. Arrange the meat on a serving dish and keep warm. Remove the gravy from the heat, stir in cream and carefully re- heat the sauce until it forms a medium-thick consistency. Pour the sauce over the lamb and keep warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp Spread Categories: Appetizers Servings: 2 16 oz (2 Pk) Softened Cream Cheese 1/4 c Lemon Juice 1/2 lb Cooked Shrimp Chopped 1 x Finely Chopped Green Onions* 1 T Prepared Horseradish 1 T Worcestershire Sauce 1/4 t Pepper 1/8 t Garlic Powder * Green onions should be to taste. 1 to 2 Tablespoons. ~------------------------------------------------------ ~------------------ In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate left- overs. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Scandinavian Rasberry Soup Categories: Appetizers Soups Fruits Servings: 8 20 oz (2 pk) Red Raspberries * 1/2 c Orange Juice 1/4 c Lemon Juice 1 T Cornstarch 3/4 c Chablis ** 1 x Fresh Orange Sections 1 x Granishes *** 1 x Sour Cream * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. ~------------------------------------------------------ ~------------------ In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Minted Melon Mold Categories: Salads Fruits Servings: 8 1 1/2 c Boiling Water 3 oz (1 pk) Lemon Flavor Gelatin 3 oz (1 pk) Lime Flavor Gelatin 3/4 c Lime Juice 1/2 c Cold Water 1/8 t Peppermint Extract 2 c Melon Balls * 1 x Lettuce Leaves 1 x Coconut Cream Dressing 1 x Garnishes ** * Melon balls can include things like Cantaloupe, or Honeydews, etc. ** Garnishes can be mint leaves and more melon balls. ~------------------------------------------------------ ~------------------ In medium bowl, pour boiling water over gelatins; stir until dissolved. Add lime juice, cold water, and extract; chill until partially set. Fold in mellon. Por into lightly oiled 5-cup ring mold. Chill until set, about 3 hours or overnight. Unmold onto lettuce. Serve with Coconut Cream Dressing; carinsh with mint leaves and/or melon balls, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Coconut Cream Dressing Categories: Salads Servings: 8 1/2 c Sour Cream 3 T Flaked Coconut 1 T Honey 1 T Lime Juice In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cherry Waldorf Gelatin Categories: Salads Fruits Servings: 8 2 c Boiling Water 6 oz (1 pk) Cerry Flavor Gelatin 1 c Cold Water 1/4 c Lemon Juice 1 1/2 c Chopped Cored Apples 1 c Chopped Celery 1 c Chopped Walnuts Or Pecans 1 x Lettuce Leaves 1 x Garnishes* * Garnishes to include Apple slices and/or celery leaves. ~------------------------------------------------------ ~------------------ In medium bowl, pour boiling water over gelatin; stir until dissolved. Add cold water and lemon juice; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight. Unmold on lettuce leaves and garnish as desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Low Calorie Lemonade Categories: Beverages Servings: 4 3 1/4 c Cold Water 1/2 c Lemon Juice 1 x Sugar Substitute * * Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste. ~------------------------------------------------------ ~------------------ Combine ingredients; mix well. Serve over ice. Garnish as desired. ~------------------------------------------------------ ~------------------ TO MAKE 1 SERVING: Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes or 1/2 teaspoon liquid sugar substitute. Serve over ice and enjoy. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruit Medley Punch Categories: Beverages Servings: 12 1 x Della Robbia Ice Ring * 20 oz (2 pk) Frozen Strawberries** 3 c Apricot Nectar, Chilled 3 c Cold Water 1 c Lemon Juice 6 oz Frozen Orange JuiceThawed*** 1 c Sugar 32 oz Bottle Ginger Ale, Chilled * Ice Ring is optional ** Strawberries are to be the ones frozen in syrup and they should be *** Frozen Orange Juice should be thawed and no water added. Should be ~------------------------------------------------------ ~------------------ Prepare Ice Ring, if used in advance. In a blender container, puree straw- berries. In punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice concentrate, and sugar; stir until sugar dis- solves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Fish In Foil Categories: Fish Servings: 4 1 lb Fish Fillets,Fresh or Frozen 2 T Margarine Or Butter 1/4 c Lemon Juice 1 T Chopped Parsley 1 t Dill Weed 1 t Salt 1/4 t Pepper 1 x Paprika 1 ea Med. Onion, Thinly Sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp & Scallop Kabobs Categories: Fish Main dish Servings: 6 1 lb Large Raw Shrimp 1 lb Sea Scallops, Cut In Half 1/2 c Vegetable Oil 1/4 c Lemon Juice 1/4 c Imported Soy Sauce If Avail. 2 ea Cloves Garlic Finely Chopped 2 T Chopped Crystalized GingerOR 1 1/2 t Ground Ginger 1 t Onion Powder 16 oz (1 cn) Pinapple Chunks 2 ea Small Zucchini, Sliced Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fresh Strawberry Pie Categories: Desserts Pies Servings: 6 1 ea Baked 9-inch Pie Shell 1 1/4 c Sugar 1 T Cornstarch 3 T Lemon Juice 3 oz (1 Pk) Strawberry Gelatin 1 qt Fresh Strawberries 1 1/2 c Water Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Frozen Lemon Cream Pie Categories: Pies Servings: 6 1 ea 9-inch Graham Cracker Crust 3 ea Large Uncracked Eggs. 1/2 c Plus 2 T Sugar 1/4 c Lemon Juice 1/2 pt (1 C) Whipping Cream,Whipped Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blueberry 'N' Spice Sauce Categories: Sauces Servings: 6 1/2 c Sugar 1 T Cornstarch 1/2 t Ground Cinnamon 1/4 t Ground Nutmeg 1/4 c Hot Water 2 T Lemon Juice 2 c Blueberries Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw them first. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes to a boil. Serve warm over ice cream or cake or frozen pies. MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg. Gradually add water and lemon juice. Microwave on full power (high) 2 to 3 minutes or until mixture boils. Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils. Proceed as above. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Frozen Lemon Souffle Categories: Desserts Servings: 6 1 1/2 c Sugar 3 T Cornstarch 1 ea Env. Unflavored Gelatin 1 c Water 2/3 c Lemon Juice OR Lime Juice 3 ea Large Egg Whites 1/2 pt ( 1 C) Whipping Cream In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool. Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour mixture into dish. Freeze 6 hours or overnight. Remove "collar". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red Beans and Rice with Smoked Sausage Categories: Pork Main dish Spicy Easy Servings: 4 1 lb dried red beans 1 ea garlic clove chopped 1 1/2 lb smoked sausage cut 1 t dried thyme 1 x into chunks 1 t ground pepper 8 oz smoked ham shanks 1/2 t sage 1 ea large onion chopped 1 pn cayenne pepper 1 x salt 1 x freshly cooked rice Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange-Jicama Salad Categories: Mexican Salad Easy Entertain Servings: 2 1 x Butter lettuce leaves 1 T fresh orange juice 1 ea large orange, peeled/sliced 1 t white wine vinegar 1 c julienne of peeled jicama 1 x salt & freshly ground pepper 1/2 c chopped red onion 1 T minced fresh cilantro 3 T olive oil Line plates with lettuce. Tob with orange slices. Mound with jicama. Sprinkle with chopped red onion. Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. garnish with minced cilantro. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Muffins Basic And Variations Categories: Muffins Breads Breakfast Servings: 4 2 c Unbleached All-purpose Flour 1 T Baking Powder 2 T Granulated Sugar 1 t Salt 1 ea Large Egg 1 c Milk 1/2 c Vegetable Oil Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Date Or Raisin Bran Muffins Categories: Muffins Breads Breakfast Servings: 4 1 c Wheat/Oat Bran cereal 3/4 c Milk 1 c Unbleached All-Purpose Flour 2 1/2 t Baking Powder 1/2 t Salt 1/4 c Granulated Sugar 1/2 c Seedless Raisins * 1/2 c Chopped Walnuts 1 ea Large Egg 1/4 c Vegetable Oil * Finely chopped pitted dates may be substituted to get Date Muffins. ~------------------------------------------------------ ~----------------- Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Corn Meal Muffins Categories: Muffins Breads Breakfast Servings: 4 1 c Unbleached All-purpose Flour 4 t Baking Powder 2 T Granuleated Sugar 1 t Salt 1 c Yellow Cornmeal 2 ea Large Eggs 1/4 c Vegetable Oil Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pecan Cinnamon Muffins Categories: Muffins Breads Breakfast Servings: 4 1 1/2 c Unbleached Flour, Sifted 1/4 c Sugar 1/4 c Brown Sugar, Packed 2 t Baking Powder 1/2 t Salt 1/2 t Ground Cinnamon 1 ea Large Egg, Slightly Beaten 1/2 c Vegetable Oil 1/2 c Milk 1/2 c Chopped Pecans Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cranberry Muffins Categories: Muffins Breads Breakfast Servings: 4 2 1/4 c Unbleached Flour, Sifted 1/4 c Sugar 3/4 t Baking Soda 1/4 t Salt 1 ea Large Egg, Slightly Beaten 3/4 c Butter/Sour Milk 1/4 c Vegetable Oil 1 c Chopped Raw Cranberries 1/2 c Sugar Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: High-Protein Muffins Categories: Muffins Breads Breakfast Servings: 10 2 1/2 c 40% Bran Flakes Cereal 1 1/2 c Raisins 1 3/4 c Milk 1 c Stirred Whole Wheat Flour 1 c Soy Flour 1 c Toasted Wheat Germ 4 t Baking Powder 1 1/2 t Ground Nutmeg 3/4 t Salt 4 ea Large Eggs, Slightly Beaten 2/3 c Honey 2/3 c Vegetable Oil 1/4 c Dark Molasses Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spicy Apricot Oat Muffins Categories: Muffins Breads Breakfast Servings: 6 2 c Unbleached Flour, Sifted 1/2 c Sugar 3 t Baking Powder 1 t Salt 2 t Pumpkin Pie Spice 1/2 c Quick-cooking Oats 1 c Chopped Dried Apricots 1/2 c Chopped Walnuts 2 ea Large Eggs, Slightly Beaten 1 1/3 c Milk 1/4 c Vegetable Oil Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bacon And Onion Muffins Categories: Muffins Dinner Brunch Breads Servings: 6 1/2 lb Bacon, Diced 1/4 c Chopped Onion 2 1/4 c Unbleached Flour, Sifted 3 t Baking Powder 1/2 t Baking Soda 1/2 t Salt 2 ea Large Eggs, Slightly Beaten 1/3 c Milk 1 c Dairy Sour Cream 1 x Sesame Seeds Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pumpkin Oat Muffins Categories: Breakfast Breads Muffins Servings: 12 1 c Unbleached Flour, Sifted 2 t Baking Powder 1 t Pumpkin Pie Spice 1/4 t Baking Soda 1/2 t Salt 3/4 c Canned, Mashed, Pumpkin 1/2 c Brown Sugar, Packed 1 ea Large Egg, Slightly Beaten 1/4 c Milk 1/4 c Vegetable Oil 1 c Quick-cooking Oats 1/2 c Raisins 1 x Crumb Topping Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pumpkin Muffins Categories: Dinner Breakfast Breads Brunch Servings: 4 1 c Unbleached Flour, Sifted 2 t Baking Powder 1/4 t Salt 1/4 t Ground Cinnamon 1/4 c Vegetable Shortening 2/3 c Sugar 1 ea Large Egg 1/2 c Canned, Mashed Pumpkin 2 T Milk Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oatmeal Muffins Categories: Breakfast Breads Muffins Servings: 5 1 c Quick-cooking Oats 1 c Butter/Sour Milk 1 c Unbleached Flour, Sifted 1 t Baking Powder 1/2 t Baking Soda 1 t Salt 1/3 c Butter or Regular Margarine 1/2 c Brown Sugar, Packed 1 ea Large Egg Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Banana-Nut Muffins Categories: Dinner Breakfast Brunch Muffins Breads Servings: 6 2 c Unbleached Flour, Sifted 3 t Baking Powder 1/2 t Salt 1/2 c Shortening 1 c Sugar 2 ea Large Eggs 1 1/3 c Mashed Ripe bananas (3 Med.) 1 c Chopped Walnuts Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Heirloom Raisin Muffins Categories: Muffins Breakfast Brunch Breads Servings: 4 1 c Raisins 1 c Water 1/2 c Butter/Regular Margarine 1/4 c Sugar 2 ea Large Eggs 1 1/2 c Unbleached Flour, Sifted 1 t Baking Powder Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Country Bran Muffins Categories: Muffins Breakfast Brunch Dinner Breads Servings: 8 1 c 40% Bran Flakes Cereal 1 c Boiling Water 2 1/2 c Unbleached Flour, Sifted 2 1/2 t Baking Soda 1/2 t Salt 1/2 c Shortening 1 1/2 c Sugar 2 ea Large Eggs 2 c All-Bran Cereal 2 c Butter/Sour Milk Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Molasses Refrigerator Muffins Categories: Muffins Breads Brunch Servings: 12 4 c Unbleached Flour, Sifted 2 t Baking Soda 1 t Salt 1 t Ground Cinnamon 1 t Ground Ginger 1/4 t Ground Cloves 1/4 t Ground Allspice 1/4 t Ground Nutmeg 1 1/3 c Vegetable Shortening 1 c Sugar 4 ea Large Eggs, Slightly Beaten 1 c Molasses 1 c Butter/Sour Milk 1 c Raisins Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Parmesan Herb Muffins Categories: Muffins Breads Dinner Servings: 4 2 c Unbleached Flour 1 T Sugar 1 1/2 t Baking Powder 1/2 t Baking Soda 1/2 t Sage Leaves, Crumbled 1/2 c Chopped Fresh Parsley 1/4 c Grated Parmesan Cheese 1 1/4 c Butter/Sour Milk 1/4 c Butter/Margarine, Melted 1 ea Large Egg Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dilly Zucchini Ricotta Muffins Categories: Muffins Breads Dinner Servings: 4 1 1/2 c Unbleached Flour 2 T Sugar 3 t Baking Powder 1/2 t Salt 3/4 t Dill Weed 1/4 c Milk 1/2 c Margarine/Butter, Melted 2 ea Large Eggs 2/3 c Ricotta Cheese 1/2 c Shredded Zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lemon Raspberry Muffins Categories: Muffins Breads Desserts Servings: 4 2 c Unbleached Flour 1 c Sugar 3 t Baking Powder 1/2 t Salt 1 c Half-and-half 1/2 c Vegetable Oil. 1 t Lemon Extract 2 ea Large Eggs 1 c Fresh/Frozen Raspberries * * Frozen raspberries should be without syrup and should not be thawed. ~------------------------------------------------------ ~----------------- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef Stroganoff Categories: Meats Main dish Servings: 4 1 T Vegetable Oil 1 lb Sirloin Steak * 8 oz Fresh Mushrooms, Sliced 1/4 c Water 2 T Unbleached Flour 1 t Dry Mustard 1 t Salt 1/4 t Pepper 1 c Dairy Sour Cream 2 c Hot Cooked Rice Or Noodles 1 ea Medium Onino, Sliced * Sirloin Steak is to be boneless and sliced into thin strips. ~------------------------------------------------------ ~------------------ Stir oil and meat in 2-Qt casserole until beef is coated. Cover and micro- wave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove meat from casserole; reserve meat and juices. Add mushrooms and onion to meat juices. Cover and microwave until mushrooms are tender, 5 to 6 minutes. Shake water and flour in tightly covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and pepper. Microwave uncovered to boiling, 30 seconds. Boil until thickened, 1 minute. Stir in reserved meat, then sour cream. Microwave uncovered until hot, about 1 minute. Serve over hot cooked rice or hot cooked noodles. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oriental Beef And Pea Pods Categories: Main dish Meats Servings: 5 1 ea Small Head Cauliflower 1 ea Med. Green Pepper * 1 lb Steak ** 1 ea Clove Garlic, Minced 1 ea Med Onion, Chopped 3 T Soy Sauce(Imported If avail) 6 oz (1Pkg) Frozen Pea Pods 2 c Water 1/4 c Cornstarch 4 t Instant Beef Bouilion 1/2 t Sugar 3 c Hot Cooked Rice * Green Pepper is to be seeded and cut up into small strips. ** Steak is to be Tenderloin Tip or Round steak cut into paper-thin ~------------------------------------------------------ ~------------------ Break cauliflower into flowerets; cut each into 1/4-inch slices. Combine cauliflower, green pepper, beef, and onion in 2-qt casserole. Drizzle with soy sauce; stir lightly to coat evenly. Cover and microwave on high (100%) 6 minutes; stir. Cover and microwave until meat is no longer pink, 3 to 5 minutes. Add Frozen pea pods. Cover and microwave until pea pods are thawed, 2 to 3 minutes. Mix water, cornstarch, bouilion and sugar in 4-cup glass measure. Stir in juices from meat. Microwave uncovered on high (100%) 2 1/2 minutes; stir. Microwave to boiling, 2 to 3 minutes. Stir into meat mixture. Serve over hot rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pepper Steak Strips Categories: Main dish Meats Servings: 5 1 ea Env. Meat Marinade * 1 lb Round Steak ** 1 ea Med. Onion, Chopped 2 T Butter Or Margarine 1 t Bottled Brown Boquet Sauce 8 oz (1 can) Stewed Tomatoes 1/2 t Dried Thyme Leaves 2 T Unbleached Flour 1/4 c Red Wine Or Water 1 ea Med Green Pepper *** 8 oz (1 Can) Mushrooms **** 3 c Hot Cooked Rice * Envelope of Meat Marinade From Store should weigh about .8 ozs. ** Steak should be cut into strips, about 1/8-inch thick and about *** Green Pepper should be seeded and cut into strips. **** Mushrooms should be stems and pieces, and should be drained. ~------------------------------------------------------ ~------------------ Prepare marinade as diredcted on envelope. Marinate beef as directed on envelope; drain well. Cover and microwave onion and margarine in 2-qt casserole on high (100%) 1 minute. Stir in bouquet sauce, tomatoes, and thyme. Mix in beef. Cover and microwave 8 minutes; stir. Microwave on medium (50%) 10 minutes. Shake flour and wine in tightly covered container. Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce. Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot Rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tangy Short Ribs Categories: Meats Main dish Servings: 5 4 lb Short Ribs * 3/4 c Lemon Juice 1 ea Large Onion, Sliced 1/2 c Steak Sauce 1 ea Clove Garlic, Finely Chopped 2 t Salt 2 t Chil Powder 1 1/2 t Ground Cumin 1/2 t Pepper * Short Ribs should be cut into 2-inch pieces. ~------------------------------------------------------ ~------------------ Place beef ribs in 4-Qt casserole or bowl. Mix remaining ingredients; pour over ribs. Frfrigerate about 1 hour, turning occasionally. Cover tightly and microwave on medium (50%) until ribs are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quick Beef Stew Categories: Meats Main dish Servings: 5 1 lb Cooked Beef * 4 ea Med Carrots ** 3 ea Med Potatoes *** 1 c Sliced Celery 1 ea Envelope Onion Soup Mix 3 T Unbleached Flour 2 1/4 c Water * 2 to 2 1/2 Cups cut-up Cooked Beef ** Carrots to be cut into 2 1/2-inch Strips *** Potatoes to be pared and cut into 1 1/2-inch pieces ~------------------------------------------------------ ~------------------ Mix all ingredients in 2 1/2 Qt casserole. Cover and microwave on high (100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes and microwave until vegtables are tender,10 to 12 minutes more, stirring every 5 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peanut butter Rocky Road Categories: Desserts Servings: 8 6 oz (1 Pk) Semisweet Choc. Chips 6 oz (1 pk) Butterscotch Chips 1/2 c Peanut Butter 3 c Miniature Marshmallows 1/2 c Salted Peanuts Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl. Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Chip Squares Categories: Desserts Servings: 4 1/2 c Firmly Packed Brown Sugar 1/2 c Margarine Softened 1 ea Large Egg 1 t Vanilla 1/2 c Unbleached Flour 1/2 c Rolled Oats 1 t Baking Powder 1/4 t Salt 1/3 c Semisweet Chocolate Chips 1/4 c Chopped Nuts Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16 Cookies ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bacon, Cheese, And Tomato Sandwiches Categories: Vegetables Breads Servings: 3 3 ea Slices Bacon 3 ea Slices Rye Bread, Toasted 2 T Mayo. or Salad Dressing 1/2 t Dried Dill Weed 1 ea Large Tomato, Sliced 3 ea Slices Swiss Cheese Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ham And Cheese With Coleslaw Categories: Main dish Vegetables Breads Servings: 4 2 T Margarine or Butter 1/2 t Prepared Mustard 4 ea Slices Rye Bread, Toasted 4 ea Slices Cooked Ham 1 ea Large Tomato, Sliced 4 ea Slices Cheese 1 c Coleslaw Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast lsice. Place slices buttered sides up on serving plate; top with ham tomato and cheese slices. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sloppy Franks Categories: Main dish Meats Sauces Servings: 6 1 ea Small Onion, Chopped 1/2 c Chopped Green Pepper 1 T Butter Or Margarine 1/2 c Barbecue sauce 1/4 c Catsup 1 lb Franks,Cut In 1/4-in. Slices 12 ea Hamburger Buns, Split Cover and microwave onion, green pepper,and margarine in 1-qt casserole on high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2 minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving plate. Microwave uncovered on high, (100%) until buns are hot, 1 to 2 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chili Dogs Categories: Main dish Servings: 1 2 ea Frankfurters 2 ea Frankfurter Buns, Split 1/3 c Chili With Beans 1 ea Fresh Onion, Chopped Opt. Microwave frankfurters uncovered on high (100%) until warm, 30 to 45 seconds. Place 1 frankfurter in each bun on serving plate; spoon chili onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2 minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to 45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the top of the heated chili and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hobo Buns Categories: Main dish Vegetables Servings: 3 2 T Mayo Or Salad Dressing 1/2 t Prepared Mustard 3 ea Kaiser or French Rolls,Split 3 ea Slices Bologna 1 ea Large Tomato, Sliced 3 ea Green Pepper Rings 3 ea Slices Cheese Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top halves of rolls. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecued Beef On Buns Categories: Main dish Sauces Meats Servings: 4 1 c Catsup 2 T Brown Sugar 1 T Lemon Juice 1 T Worcestershire Sauce 1 t Prepared Mustard 1/2 t Onion Salt 1/8 t Pepper 8 oz Cooked Roast Beef * 4 ea Hamburger Buns, Split * Roast Beef should be thinly sliced and there should be 8 to 10 slices. ~------------------------------------------------------ ~------------------ Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecued Beef In Crusty Rolls Categories: Main dish Meats Sauces Servings: 4 1/3 c Catsup 2 T Vinegar 2 T Finely Chopped Onion 1 ea Finely Chopped Garlic Clove 1 1/2 t Worcestershire Sauce 1 t Packed Brown Sugar 1/8 t Dry Mustard 1 ea Dash Pepper 2 c Cut-up Cooked Beef 4 ea French Rolls, Split 4 ea Slices American Cheese Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tuna Buns Categories: Main dish Fish Servings: 4 2 ea Hardcooked Eggs, Chopped 6 1/2 oz (1 cn) Tuna, Drained 4 oz Shredded Cheddar Cheese 1/4 c Chopped Green Pepper 2 T Finely Chopped Onion 1/2 t Prepared Mustard 1/2 c Mayo or Salad Dressing 8 ea Hamburger Buns, Split Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Deviled Eggs Categories: Main dish Servings: 4 3 ea Large Hard Cooked Eggs 2 T Mayo Or Salad Dressing 1/2 t Prepared Mustard 1 ea Dash Of Pepper Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Filltes with yolk mixture, heaping it up lightly. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Deviled Eggs And Noodles Categories: Main dish Servings: 4 1 ea Recipe #19 (Deviled Eggs) 2 T Chopped Onion 1 T Margarine Or Butter 2 1/2 c Noodles, Cooked 1 c ( 8 ozs) Dairy Sour Cream 1/3 c Grated Parmesan Cheese 1/3 c Milk 1/3 c Sliced Ripe Olives 2 t Poppy Seeds 1/2 t Salt Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Scrambled Eggs Benedict Categories: Main dish Servings: 4 1 pk Hollandaise Sauce Mix * 8 ea Thin Slices Canadian Bacon 4 ea Large Eggs 1/4 c Milk 2 T Chopped Green Peppers (Opt.) 1/8 t Salt 1 ea Dash Pepper 2 ea English Muffins, Split * Sauce packet should weigh 1 1/4 ounces. ~------------------------------------------------------ ~------------------ Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes. NOTE: ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecued Chicken Categories: Poultry Main dish Servings: 8 2 1/2 lb Cut Up Broiler Fryer 1 c Catsup 1/4 c Worcestershire Sauce 1/4 c Vinegar 1/4 c Packed Brown Sugar 1 ea Med. Onion, Chopped 2 T Cornstarch 1 T Lemon Juice 1 t Salt 1 t Celery Seed 1/4 t Liquid Smoke 2 ea Dashes Red Pepper Sauce Cut chicken into pieces; cut each breast half into halves. Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure. Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mix- ture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover loosely and microwave on high (100%) 10 minutes. Rearrange chicken and baste with sauce. Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken With Sauce Supreme Categories: Main dish Poultry Servings: 8 2 1/2 lb Broiler-fryer Chicken 1 T Salt 1/8 t Pepper 1 cn Chicken Soup * 2 t Dried Parsley Flakes 1 cn Onions ** 3 c Hot Cooked Rice * Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10 ** Onions to be whole onions, drained, (16 ozs) ~------------------------------------------------------ ~------------------ Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve with rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Breasts With Rice Categories: Main dish Poultry Servings: 4 1 ea Jar (2 1/2 oz) Dried Beef 2 ea Med. Stalks Celery, Chopped 1 ea Small Onion, chopped 1 T Butter or Margarine 2 c Cooked Rice 2 T Chopped Parsley 1 ea Jar (1 oz) Pine Nuts (opt.) 1 1/2 lb (2 Med.) Chicken Breasts * 1/2 t Seasoned Salt 1 x Paprika * Have the butcher bone and cut each breast in to halves. ~------------------------------------------------------ ~------------------ Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork With Vegetables And Cashews Categories: Main dish Meats Servings: 4 1 lb Boneless Fresh Pork * 1 ea Medium Onion ** 2 T Soy Sauce (Import. If Avail) 1/2 t Salt 1/4 t Pepper 1 pk (10 oz) Frozen Peas 8 oz Fresh Mushrooms, Sliced 1 T Cornstarch 2 T Cold Water 1 ea Jar (2 ozs) Pimiento *** 1 c Salted Cashews Or Peanuts * Pork should be fresh shoulder meat cut into 3/4-inch cubes. ** Onion should be sliced and separated into rings. *** Jar of pimientos, should be 2 ozs and they should be sliced. ~------------------------------------------------------ ~------------------ Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dried Beef And Noodle Casserole Categories: Main dish Servings: 5 4 oz Dried Beef, Snipped 1 c Water 1 ea Small Onion, Chopped 2 c Uncooked Noodles 1 cn Cream Of Mushroom Soup * 1/2 c Milk 1 c Water 1 t Dried Parsley Flakes 4 oz (1 C) Shredded CheddarCheese * Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream of mushroom soup. ~------------------------------------------------------ ~------------------ Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and microwave 10 minutes; stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5 minutes before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Liver And Onions Categories: Meats Main dish Servings: 3 1/2 lb Calf Or Beef Liver * 2 ea Med. Onions, Sliced 2 T Vegetable Oil 1/4 t Pepper 1/4 t Ground Sage 2 t Soy Sauce (ImportedIf Avail) 1 T Lemon Juice 1 x Chopped Parsley * Liver should be sliced from 1/4 to 1/2-inch thick. ~------------------------------------------------------ ~------------------ Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt casserole. Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest pieces to outsied in 9- inch pie plate. Spoon onions evenly over liver. Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn. Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook). Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hamburger Patties Categories: Main dish Meats Servings: 4 1 lb Lean Hamburger 1 ea Small Onion, Chopped 1 ea Slice Bread, Cubed 2 T Catsup 1/2 t Salt 1 1/2 t Prepared Mustard 1 t Worcestershire Sauce 1 t Prepared Horseradish Mix all ingredients. Shape into 4 patties, about 3 1/2 inches in diameter. Place in square baking dish 8 x 8 x 2-inches. If desired, brush each patty with additonal catsup. Cover loosely and microwave on high (100%) 5 minutes; turn dish one-quarter turn. Microwave until done, 2 to 3 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Glazed Pork Loin Roast Categories: Meats Main dish Servings: 8 1 ea Fresh Pork Loin Roast * 1 ea Clove Garlic, Cut into 1/4's 1 t Salt 1 T Orange Marmalade 1 t Prepared Mustard 1/2 t Dried Thyme Leaves * Pork roast should be 2 to 2 1/2 lbs boneless roast. ~------------------------------------------------------ ~------------------ Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and thyme, spread on roast. Place roast in 16 x 10-inch cooking bag. Close bag loosely with string (leave hole the size of finger in closure). Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn. Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet 'N' Sour Pork Categories: Main dish Meats Servings: 6 1 1/2 lb Fresh Pork Shoulder * 1 ea Med. Onion, Sliced 8 oz (1 cn) Pineapple Chunks 1/4 c Packed Brown Sugar 3 T Cornstarch 2 T Lemon Juice 1 T Imported Soy Sauce 1 t Salt 1/8 t Pepper 1/8 t Ground Ginger 1 ea Small Green Pepper ** 6 oz (1 Pk) Frozen Pea Pods * Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper should be seeded and cut into 1-inche pieces. ~------------------------------------------------------ ~------------------ Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oriental Pork Categories: Meats Main dish Servings: 4 1 lb Bonless Fresh Pork Shoulder* 1/2 c Water 1/2 c Orange Juice 1/4 t Salt 1/8 t Pepper 3 T Imported Soy Sauce 8 oz (1cn) Water Chestnuts, Drain 16 oz (1cn) Bean Sprouts, Drained 2 c Chinese Cabbage, Sliced Thin 1 T Cornstarch 1 T Cold Water 2 T Chopped Green Onions 3 c Hot Cooked Rice * Pork Shoulder should be cut into 1/4-inch strips. ~------------------------------------------------------ ~------------------ Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt casserole. Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean sprouts and cabbage. Cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c glass measure. Drain juices from meat mixture into cornstarch mixture; stir well. Microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so. Pour over meat and vegtables. Sprinkle with onions and serve over the hot rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green Beans And Bamboo Shoots Categories: Vegetables Servings: 4 10 oz (1 pk) Frozen Green Beans * 1 c Bamboo Shoots ** 1 T Margarine or Butter 1/4 t Salt 1/4 t Sugar 1/4 t Ground Ginger * Green beans should be french cut. ** Bamboo shoots shoud be cut into 1/2-inch pieces. ~------------------------------------------------------ ~------------------ Cover and microwave frozen green beans in 1-qt casserole on high (100%) until tender, 6 to 7 minutes, drain. Stir in remaining ingredients. Microwave uncovered until hot, about 1 minute. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffed Zucchini Categories: Vegetables Servings: 8 4 ea Med. Zucchini 3 ea Green Onions, Sliced 2 T Butter Or Margarine 1 ea Slice Bread, Cubed 1/4 c Grated Parmesian Cheese 1 ea Med Tomato, Chopped 1/4 t Salt 1 x Dash Pepper Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall; chop pulp and reserve. Place zucchini shells cut sides down in dish. Cover loosely and microwave on high (100%) until crisp tender, about 5 to 6 minutes. Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in bread cubes, cheese, tomato, salt and pepper. Turn zucchini shell cut sides up; spoon mixture into shells. Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Steak Au Poivre Categories: Steak Meats Main dish Servings: 2 1 t Whole Black Peppercorns 2 ea Cubed Beef Steaks 2 T Cooking Oil 2 T Brandy 1/4 t Instant Beef Bouillon Coarsely crack peppercorns. Sprinkle both side of the steaks with crushed peppercorns, pressing in firmly with fingers. Let steaks stand at room temperature for 30 minutes. Preheat a 10-inch Microwave browning dish on 100% of power for 3 minutes. Add cooking oil to browning dish. Swirl to coat the dish. Place the steaks in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steadks and micro-cook covered on 100% power for 30 seconds to 1 minute moe or til done. Remove steaks to a warm serving platter. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till boiling. Pour over steaks and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffed Steak Roll Categories: Steak Meats Main dish Servings: 2 1/2 lb Boneless Top Round * 4 t Water 1 T Butter Or Margarine 1/2 c Cornbread Stuffing Mix 2 T Shredded Carrot 2 ea Green Onions, Sliced 1 t Water 1 t Kitchen Bouquet 2 t Butter or Margarine 2 t Unbleached Flour 1/2 c Water 2 t Dry Sherry 1 t Kitchen Bouquet 1/2 t Instant Beef Bouillon * Meat should be 1/2-inch thick. ~------------------------------------------------------ ~----------------- Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted. Stir in stuffing mix, carrot and green onion. Spread mixture to within 1/2-inch of the edge of the meat. Roll up jelly-roll style starting with the narrow end. Tie steak with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook, uncovered, on 50% power for 4 minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet. Brush over the meat roll. Turn meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes. For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet, and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Taco Salad Categories: Mexican Meats Main dish Servings: 2 1/2 lb Bulk Pork Sausage 2 T Chopped Onion 1/2 c Tomato Sauce 2 T Canned Chili Peppers,Chopped 1 1/2 t Unbleached Flour 1 t Chili Powder (Or To Taste) 1 x Dash Of Garlic Powder 3 c Torn Lettuce 1 ea Lge. Carrot, Shredded 1/2 c Cherry Tomatoes, Halved 1/4 c Monterey Jack Cheese Shreds 1/4 c Coarsely Crushed Taco Chips Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Scrambled Eggs And Ham Categories: Ham Eggs Meats Main dish Servings: 2 2 oz Boiled Ham Cut Into Strips 2 T Sliced Green Onion 1 T Butter or Margarine 1/4 t Dried Basil, Crushed 4 ea Large Beaten Eggs 1/4 c Whole Milk 1/4 c Shredded Cheddar Cheese In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet 'N' Sour Sauced Pork Categories: Pork Meats Main dish Servings: 2 1/2 lb Lean Boneless Pork 4 t Cooking Oil 2 t Sesame Oil 1 ea Med. Carrot * 1 ea Small Green Bell Pepper ** 2 ea Green Onions, Sliced 1/4 c Packed Brown Sugar 2 t Cornstarch 2 T Water 2 T Red Wine Vinegar 1 t Soy Sauce 1 x Dash Of Ground Ginger 1 c Pineapple Chunks, Drained 1 x Hot Cooked Rice * Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be seeded and cut into strips. ~------------------------------------------------------ ~----------------- Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chutney Chicken Categories: Chicken Poultry Main dish Servings: 2 1/2 c Water 1/4 c Dried Apple 14 oz (4) Chicken Drumsticks 1/4 c Water 8 oz Tomato Sauce/Chopped Onions 1/4 c Raisins 1/2 t Cornstarch 1/2 t Finely Shreeded Orange Peel 1 x Dash Ground Cloves 1 x Dash Bottled HotPepper Sauce 1 x Hot Cooked Rice (Opt.) In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power for 1 to 2 minutes or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 1/4 cup water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5 to 6 minutes or till the chicken is tender, rotationg the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a serving platter. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 4-cup measure combine tomato sauce with chopped onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every minute. Spoon over chicken drumsticks. Serve with hot rice, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Toasty Walnut Muffins Categories: Muffins Breads Servings: 2 1/4 c Quick-cooking Rolled Oats 1/2 c Unbleached Flour 2 T Sugar 1/2 t Baking Powder 1 x Dash Ground Cinnamon 1 ea Large Beaten Egg Yolk 2 T Cooking Oil 2 T Milk 1/4 c Broken Walnuts, Toasted 2 T Raisins 2 t Unbleached Flour 1 t Brown Sugar 1 t Butter or Margarine Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients, stirring just till moistened. Fold in 3 T of the walnuts and the raisins. Line four 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till done, rearranging twice. (When done, surface may still appear moist but a wooden pick inserted near the center should come out clean.) Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Parmesan Croutons Categories: Croutons Cheese Breads Servings: 2 1 ea Slice Whole Wheat Bread 1 T Butter Or Margarine 1 T Grated Parmesan Cheese Trim crust from bread. Cut bread slice into quarters, making squares. Diagonally cut each square in to halves, making triangles. Arrange bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the bread from the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 40 to 50 seconds or till melted. Drizzle over bread triangles. Sprinkle with grated parmesan cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Carrots in Orange-Basil Butter Categories: Herbs Vegetables Servings: 2 2 ea Med. Carrots * 1 T Water 1 T Butter Or Margarine 1/8 t Finely Shredded Orange Peel 1 x Pinch Dried Basil, Crushed 1 x Snipped Parsley (Opt.) * Carrots should be cut into julienne strips. ~------------------------------------------------------ ~----------------- Place carrot strips in a 1-quart casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power about 30 seconds or till butter or margarine is melted. Drain Carrots. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Twice-Baked Potatoes Categories: Vegetables Servings: 2 2 ea Med. Baking Potatoes 1/4 c Shredded Cheddar Cheese 1 T Butter Or Margarine 2 t Sliced Green Onions 1 x Milk 1 x Paprika (Optional) Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green Beans Amadine Categories: Nuts Vegetables Servings: 2 1 c Frozen Cut Green Beans 2 t Water 2 t Butter Or Margarine 2 T Slivered Almonds, Toasted 1/2 t Lemon Juice Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds, or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pecan Pie Categories: Nuts Pies Servings: 1 2 T Butter Or Margarine 2 ea Large Beaten Eggs 1/2 c Dark Corn Syrup 1/3 c Sugar 2 t Unbleached Flour 1/4 t Vanilla 1 x Pecan Pie Pastry Shell 1/2 c Pecan Halves In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till melted. Stir in beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. Cool before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Pots De Creme Categories: Chocolate Desserts Servings: 2 1/2 c Light Cream 2 oz German Cooking Chocolate * 1 1/2 t Sugar 1 x Dash Salt 2 ea Large Beaten Egg Yolks 1/4 t Vanilla 1 x Whipped Cream (Opt.) * German cooking chocolate should be coarsely chopped. ~------------------------------------------------------ ~----------------- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: ~---- SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Banana Split Sundaes Categories: Bananas Ice cream Desserts Servings: 2 2 oz Semisweet Chocolate 1/4 c Light Corn Syrup 1/4 c Sweetened Condensed Milk 1/4 t Vanilla 1 x Ice Cream 2 T Unsalted, Roasted Peanuts 2 ea Small Bananas, Quartered Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cider Snap Categories: Beverages Fruits Servings: 2 2 c Apple Cider Or Juice 4 t Red Cinnamon Candies 4 ea Thin Apple Slices (Opt.) In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Glogg Categories: Beverages Servings: 2 1 t Finely Shredded Orange Peel 1 ea Inch Stick Cinnamon, Broken 1 ea Whole Clove 1 ea Cardamom Pod, Opened 1 3/4 c Sweet Red Wine 1/4 c Whiskey 2 t Raisins 1 t Honey 4 ea Whole, Blanched Almonds For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power about 6 minutes more or till heated through, but not boiling. Remove spice bag. Serve in mugs. Add some almonds to each mug. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pasta with Shrimp and Vegetables Categories: Pasta Easy Ethnic Italian Main dish Servings: 4 3/4 c butter 2 ea cloves garlic minced 20 ea frozen large shrimp 1 ea Bunch Broccoli Flourettes 4 ea large mushrooms, sliced 1/2 t dried thyme 1/2 t dried oregano 1 ea zucchini, thinly sliced 1/2 t dried basil 1 x Parmesan cheese 1 lb cooked drained spaghetti Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesian and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fettuccine with Peas and Ham Categories: Pasta Main dish Ham Easy Servings: 4 5 T unsalted butter 1 c Parmesan cheese 6 ea green onions 1 lb fettuccine cooked 8 oz mushrooms sliced 1 x salt and pepper 1 1/4 c whipping cream 1 ea 10 oz pk frozen tiny peas 4 oz boiled ham chopped Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Add cream and boil two minutes. Stir in peas and cook about 30 seconds. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Linguine with White Clam Sauce Categories: Pasta Main dish Easy Seafood Servings: 4 2/3 c margarine 1/4 t basil 1/3 c olive oil 1/4 t oregano 3 ea cloves garlic 1/4 t salt 3 ea (8 oz) cans minced clams dra 1/3 c finely chopped parsley 1 lb linguine Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rigatoni alla Fontina Categories: Pasta Ethnic Italian Main dish Easy Servings: 4 1 lb rigatoni 3 T salt 6 T sweet butter 1/2 lb sliced fontina cheese 2 pn nutmeg 1 c parmigiano cheese 2 pn black pepper eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rigatoni w Three Cheeses Categories: Pasta Ethnic Italian Easy Main dish Servings: 4 3 T salt 1 lb rigatoni 3 1/2 T melted sweet butter 1/2 c shredded swiss cheese 1/2 c shredded fontina 1/2 c shredded mozzarella 1 c heavy cream 1/2 c grated parmigiano cheese 1/2 t nutmeg Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add 1/2 the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fettuccine Alfredo Categories: Pasta Ethnic Italian Easy Main dish Servings: 2 4 T butter 1/2 c heavy cream 6 T parmesan cheese 1 x salt and pepper to taste 8 oz fettuccine Melt butter in a small saucepan over a low heat. Off the heat add the cream and the grated parmesan. Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper. Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dillybeans Categories: Beans,fresh Pickles Vegetables Servings: 10 2 lb Tender Green Beans * 2 c Water 2 c White Distilled Vinegar 1 1/2 t Pickling Salt/To Taste 1/3 c Sugar 2 ea Bay Leaves 2 ea Small Onions ** 8 ea Red Hot Peppers 8 ea Cloves Garlic, Peeled 8 ea Sprigs Fresh Dill * Green Beans should be the "stringless" type. ** Onions should be peeled and thinly sliced. ~------------------------------------------------------ ~----------------- Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water. Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately. Makes 8 8-ounce jars. NOTE: ~---- Thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cocktail Okra Categories: Okra Pickles Vegetables Servings: 5 2 lb Fresh Tender Okra Pods 5 ea Hot Red/Green Peppers 5 ea Cloves Garlic, Peeled 1 qt Distilled Vinegar 1/2 c Water 6 T Pickling Salt 1 T Celery Seed 1 T Mustard Seed Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dilled Green Tomatoes Or Cherry Tomatoes Categories: Tomatoes Vegetables Servings: 1 1 ea See Recipe Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill. Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling salt and boil for 5 minutes. Pour the hot brine over the vegetables in the jar and seal. The pickles will be ready to us in about 4 weeks. Hot red pepper, celery seed and mustard see may be added to the vinegar mixture. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet Pickled Cherry Tomatoes Categories: Tomatoes Pickles Vegetables Servings: 6 4 lb Firm Cherry Tomatoes 3 1/2 lb Sugar 4 c Water 1 ea Fresh Ginger Root, Grated 2 ea Lemon * 1 t Pickling Salt * Use only the juice and grated zest of the 2 lemons. ~------------------------------------------------------ ~----------------- Wash the tomatoes and prick each one in several places with the tines of a fork. Dissolve the sugar in the water, birng to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent. Turn into hot jars and seal. Makes about 6 pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crisp Bread And Butter Pickles Categories: Pickles Cucumbers Vegetables Servings: 8 4 qt Thinly Sliced Cucumbers 8 ea Med. White Onions * 1/2 c Pickling Salt 5 c Sugar 1 1/2 t Tumeric 1 t Celery Seed 2 T Mustard Seed 5 c Cider Vinegar * Onions should be peeled and thinly sliced. ~------------------------------------------------------ ~----------------- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ice-Water Pickles Categories: Pickles Cucumbers Vegetables Servings: 5 3 lb 4-inch Cucumbers 5 ea Med. Onions 1 T Mustard Seed 1 qt Cider Vinegar 1 c Sugar 2 t Pickling Salt Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Curry Pickles Categories: Pickles Cucumbers Vegetables Servings: 3 24 ea Med Cucumbers, Sliced Thin 1/2 c Pickling Salt 2 qt Water 1 t Curry Powder 2 1/2 c Vinegar 1/4 c Prepared Mustard 1 T Celery Seeds Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pickled Cauliflower Categories: Pickles Vegetables Servings: 4 2 ea Large Heads Cauliflower 2 c Pearl Onions * 1 c Pickling Salt 1 c Sugar 3 c White Vinegar 2 T White Mustard Seeds 1 T Celery Seeds 1 ea Small Hot Pepper * Pearl Onions are the small white or silver skinned onions that are ~------------------------------------------------------ ~----------------- Wash the cauliflowers and break them into flowerettes. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pickled Onions Categories: Pickles Vegetables Servings: 6 1 ea Gallon Pickling Onions 1 c Pickling Salt 1 c Sugar Or To Taste (2 C Max) 5 c White Vinegar 3 T White Mustard Seeds 2 T Horseradish OR 2 T Peppercorns 1 x Hot Red Peppers 1 x Bay Leaves Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: ~---- You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Favorite Mustard Pickles Categories: Pickles Cucumbers Vegetables Servings: 6 12 ea Med. Sized Cucumbers 6 ea Med. Sized Onions 6 ea Red Peppers, Seeded 2 qt Gherkins (Small Cucumbers) 2 qt Pearl Onions, Peeled * 2 ea Large Heads Cauliflower ** 1 1/2 c Pickling Salt 8 c Sugar 8 c Cider Vinegar 1 1/2 c Unbleached Flour 1/2 c Dry Mustard 3 T Tumeric 2 T Celery Salt * Pearl onions are the small white or silver skinned onions used in ** Break cauliflowers into bite-sized flowerets. ~------------------------------------------------------ ~----------------- Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once. Makes 6 quarts. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green Tomato Relish Categories: Relish Pickles Tomatoes Vegetables Servings: 6 6 ea Red Sweet Peppers * 2 lb Green Tomatoes * 2 lb Onions * 1 ea Small Head Cabbage * 3 ea Sweet Green Peppers * 1/4 c Pickling Salt 3 1/2 c Sugar 2 c Cider Vinegar 1 c Water 1 T Mustard Seed 1 T Ground Turmeric 2 t Celery Seed * All vegetables are to be coarsely ground. ~------------------------------------------------------ ~----------------- Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering mixture in hot jars, leaving 1/8" headspace; seal. Process 10 minutes in a boiling water bath. Makes 5 - 6 pints. NOTE: ~---- Vegetables can be chopped if you prefer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Aunt May's Pickled Green Tomatoes Categories: Tomatoes Pickles Vegetables Servings: 8 15 lb (2 gal) Green Tomatoes * 1 c Pickling Salt 1/2 T Powdered Alum 2 qt Boiling Water 2 c Cider Vinegar 5 c Sugar 2 ea Stick Cinnamon 1 x Handful Cloves * Green tomatoes should be fresh picked and sliced. ~------------------------------------------------------ ~----------------- Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.) Bring to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars and seal. Makes 8 Quarts. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crisp Pickled Watermelon Rind Categories: Pickles Fruits Servings: 8 1 x See Recipe Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water Pour the solution over the watermelon rind and let rind stand for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender. Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes 8 Pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green Tomato Relish II Categories: Relish Pickles Tomatoes Vegetables Servings: 4 6 lb Green Tomatoes 3 ea Med. Onions 4 T Pickling Salt 5 ea Thin Slices Lemon 3/4 c Sweet Red Pepper * 1 1/2 c Brown Sugar 1 1/2 c Vinegar 2 t White Peppercorns 2 t Whole Allspice 2 t Whole Cloves 2 t Celery Seeds 2 t Mustard Seeds 2 t Dry Mustard * Fresh red sweet pepper should be finely chopped. ~------------------------------------------------------ ~----------------- Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 Quarts. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Dog Relish Categories: Relish Pickles Vegetables Servings: 8 3 lb Sweet Red Peppers * 3 lb Sweet Green Peppers * 3 lb Onions, Peeled 4 c Cider Vinegar 1/2 c Sugar 1 t Mustard Seeds 1 t Dry Mustard 1 t Celery Seeds 2 T Salt * Peppers should be seeded. ~------------------------------------------------------ ~----------------- Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling water, let stand for 15 minutes, and drain well. Add the remaining ingredients, bring to a boil and cook for 10 minutes, stirring occasionally. Turn into hot jars and seal. Makes 8 Pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: India Relish Categories: Relish Cucumbers Tomatoes Pickles Vegetables Servings: 8 12 ea Med. Cucumbers 6 ea Green Tomatoes 2 ea Ripe Tomatoes 2 ea Sweet Green Peppers 2 ea Sweet Red Peppers 2 ea Onions 1/4 c Pickling Salt 4 c Vinegar 1 c Water 4 T Sugar 1 t Ground Cinnamon 1 t Turmeric 1/4 t Ground Cloves 1/2 t Ground Allspice 2 T White Mustard Seeds Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Piccalilli Categories: Relish Pickles Vegetables Servings: 8 1 qt Green Tomatoes, Chopped 2 ea Med. Red Peppers * 2 ea Med. Green Peppers * 2 ea Lge. Onions,Peeled & Chopped 1 ea Small Head Cabbage ** OR 2 c Cucumber, Chopped 1/2 c Salt 3 c Cider Vinegar 2 c Brown Sugar 1 ea 3-inch Stick Cinnamon 1 t Whole Cloves 1 t Whole allspice 1 t Mustard Seeds * Peppers should be seeded and chopped. ** Cabbage should be shredded. ~------------------------------------------------------ ~----------------- Combine all the vegetables and the slat and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seall the picalilli in hot jars. Makes 8 Pints. NOTE: ~---- One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet Pepper Relish Categories: Peppers Relish Pickles Vegetables Servings: 10 12 ea Sweet Green Peppers * 12 ea Sweet Red Peppers * 12 ea Med. Onions, Peeled 4 c Cider Vinegar 2 c Sugar 2 T Pickling Salt * Peppers should be seeded. ~------------------------------------------------------ ~----------------- Cut peppers into strip and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars while hot and seal. Makes 10 Pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red Hot Pepper Sauce Categories: Peppers Tomatoes Vegetables Servings: 8 24 ea Long Hot Peppers 12 ea Ripe Tomatoes 4 c Vinegar 1 c Sugar 1 T Pickling Salt 2 T Mixed Pickling Spices Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick. Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency. Discard the spice bag and seal, boiling-hot into hot jars. Makes about 8 Pints ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Favorite Chili Sauce Categories: Tomatoes Peppers Pickles Vegetables Servings: 6 25 ea Large Ripe Tomatoes 3 ea Sweet Red Peppers * 1 ea Small Bunch Celery Chopped 6 ea Large Onions, Chopped 3 ea Cloves Garlic, Minced 2 T Whole Allspice, Tied In Bag 2 c Cider Vinegar 1 1/2 c Light Brown Sugar 2 T Pickling Salt 1 t Pepper 1 t Dry Mustard * Peppers should be seeded and chopped. ~------------------------------------------------------ ~----------------- Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4 - 6 Pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pickled Beet And Onions Categories: Pickles Vegetables Servings: 8 7 lb Med. Beets 1 x Vinegar 2 1/2 c Sugar 2 T Whole Mixed Pickling Spices 2 t Salt 3 1/2 c White Vinegar 1 1/2 c Water 2 lb Med. Onions Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about 1/2-inch headspace; seal. Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE: ~---- 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tomato Relish Categories: Relish Tomatoes Peppers Vegetables Servings: 2 18 ea Firm Ripe Tomatoes 1 ea Stalk Celery 4 ea Med. Onions 2 ea Sweet Green Peppers 2 ea Sweet Red Peppers 1/3 c Salt 2 1/4 c Granulated Sugar 1/2 t Ground Cloves 2 t Cinnamon 1/2 t Black Pepper 2 T Mustard Seed, Tied In Bag 1 1/2 c Apple Cider Vinegar Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and seal. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ketchup Categories: Tomatoes Peppers Vegetables Servings: 6 4 ea Gallons Ripe Tomatoes 2 ea Onions 5 ea Stalks Celery 2 ea Green Sweet Peppers 3 c Granulated Sugar 2 c Apple Cider Vinegar 1/4 t Ground Cloves 1/2 t Allspice 1/2 t Cinnamon 3 T Salt Cut top stem ends off of the tomatoes and peppers. Rinse all the vegetables. Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer. Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Easy Dill Pickles Categories: Pickles Cucumbers Vegetables Servings: 12 4 ea Dzn. Pickling Cucumbers * 1 ea Bunch Dill 1 qt Cider Vinegar 8 c Water 1 c Pickling Salt 1 x Cloves Gralic, Peeled * Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long. ~------------------------------------------------------ ~----------------- Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Chutney Categories: Chutney Fruits Pickles Peppers Servings: 10 1 qt Cider Vinegar 3 c Sugar 1/2 lb Seedless Raisins 6 lb Very Tart Apples (Sour)* 1/4 lb Garlic Peeled and Chopped 1/2 lb Gingerroot, Peeled & Chopped 6 ea Red Or Green Chili Peppers** 2 T Pickling Salt 1 x Sugar To Taste 1 x Cayenne To Taste 6 lb Hard Green Pears *** * Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips. ~------------------------------------------------------ ~----------------- In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Irish Loin of Pork with Lemon and Herbs Categories: Pork Main dish Marinade Servings: 8 6 lb boneless pork loin 1/2 c chopped parsley 1/4 c minced onion 1/4 c finely grated lemon peel 1 T basil 3 ea garlic cloves crushed 3/4 c olive oil 3/4 c dry sherry Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Chops in Wine Sauce Categories: Pork Easy Main dish Servings: 4 1 t sage 4 ea 1" thick pork chops 1 t rosemary 2 T butter 1 t salt 1 T olive oil 2 ea garlic cloves chopped 3/4 c dry white wine 1 x Freshly ground pepper Combine Sage, rosemary, garlic, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. Melt butter and oil in heavy 10 to 12 in skillet. Brown chops on both sides, turning carefully with tongs. Remove and pour off all but a small amount of fat from pan. Add 2/3 of the wine and bring to boil. Return chops to pan. Cover, reduce heat and simmer until chops are tender when pressed with tip of knife, about 25 to 30 minutes. When ready to serve, remove chops to heated plate. Add remaining wine to skillet and boil down to a syrupy glaze. Pour over chops. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mini Monte Cristo Sandwiches Categories: Appetizers Servings: 4 2 T Butter Or Margarine,Softened 2 T Prepared Mustard 8 ea Slices White Bread 4 oz (4 slices) Swiss or Fontina* 4 oz (4 slices) Cooked Ham 3 ea Large Eggs 1/2 c Milk 1 ea Env. Golden Onion Soup Mix 1/4 c Butter Or Margarine * Use either type of cheese, but not both. ~------------------------------------------------------ ~------------------ Blend 2 T butter with mustard; even spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles. Beat eggs, milk, and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well. In large skillet, melt 1/4 C butter and cook sandwiches over medium heat, turning once, until golden. Makes about 16 mini sandwiches ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cajun-Style Chicken Nuggets Categories: Appetizers Servings: 12 1 ea Env. Onion Soup Mix * 1/2 c Plain Dry Bread Crumbs 1 1/2 t Chili Powder 1 t Ground Cumin 1 t Thyme Leaves 1/4 t Red Pepper 2 lb Boneless Chicken Breasts ** 1 x Oil * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. ~------------------------------------------------------ ~------------------ In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. ~------------------------------------------------------ ~------------------ MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chinese-Style Spareribs Categories: Appetizers Main dish Servings: 12 1/2 c Butter or Margarine 1 ea Med. Clove Garlic * 1 ea Env. Soup Mix ** 16 oz (1 Can) Tomato Puree 1/2 c Brown Sugar 1/4 c Imported Soy Sauce *** 1/4 c White Vinegar 1/4 c Chili Sauce 5 lb Spareribs **** * Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- *** For best Taste use the Imported Soy sauce. Domestic can be used but **** Country style spareribs can be used, but baby back ribs are the best. ~------------------------------------------------------ ~------------------ Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beer Batter Fried Veggies 'N' Things Categories: Appetizers Servings: 4 1 x Oil 1 ea Env. Golden Onion Soup Mix 1 c Unbleached All-purpose Flour 1 t Baking Powder 2 ea Large Eggs 1/2 c Beer, Any regular Beer 1 T Prepared Mustard 1 x Vegies 'n' Things * * Sugguested Veggies 'n' Things: ~------------------------------------------------------ ~------------------ In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pasta Di Pina Categories: Appetizers Main dish Servings: 4 3 T Olive Oil 4 ea Med. Cloves Garlic * 2 T Fresh Bread Crumbs 1/8 t Pepper 1 ea Env. Golden Onion Soup Mix 3 1/2 c Water 6 oz Uncooked Fine Egg Noodles 2 T Finely Chopped Parsley 1 x Grated Parmesan Cheese * Garlic cloves should be finely chopped. ~------------------------------------------------------ ~------------------ In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper; set aside. In large saucepan, thoroughly blend golden onion recipe soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve. Makes about 4 appetizer or 2 main-dish servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffed Mushrooms With Crabmeat Categories: Appetizers Servings: 4 12 ea Large Mushrooms 1 ea Env. Vegetable Soup Mix 6 oz Frozen Crab Meat * 1/2 c Sour Cream or Plain Yogurt 3 T Plain Dry Bread Crumbs 1 T Snipped Fresh Dill ** 3 x Dashes Hot Pepper Sauce 1/8 t Pepper 2 T Butter Or Margarine, Melted ** Substitution: 1 t Dried Dill Weed. ~------------------------------------------------------ ~------------------ Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fisherman's Bouillabaisse Categories: Soups Main dish Servings: 4 1/4 c Olive Oil 2 ea Med. Cloves Garlic Fine Chop 1 c Water 1/2 c Dry White Wine 1 ea Env. Soup Mix * 1 T Finely Chopped Parsley 1 t Thyme Leaves 14 1/2 oz (1 can) Tomatoes ** 1 1/2 lb Lobster Tails *** 1 lb Fish **** 6 ea Clams, Well Scrubbed 6 ea Mussels, Well Scrubbed * Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained and *** There should be about 3 lobster tails that are cut into 3-inch **** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or ~------------------------------------------------------ ~------------------ In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hearty Meatless Chili Categories: Soups Main dish Servings: 4 1 ea Env. Soup Mix * 4 c Water 16 oz (1 can) Chick Peas ** 16 oz (1 can) Red Kidney Beans *** 14 1/2 oz (1 can) Tomatoes **** 1 c Lentils, Rinsed & Drained 1 ea Large Stalk Celery ***** 1 T Chili Powder 2 t Ground Cumin 1 ea Med. Clove Garlic Fine Chop 1/4 t Crushed Red Pepper * One of the following soup mixes can be used. Onion, Onion-Mushroom, ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stalk should be coarsely chopped. ~------------------------------------------------------ ~------------------ In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Homestyle Zucchini & Tomatoes Categories: Vegetables Servings: 4 2 T Oil 1 ea Med Clove Garlic Fine Chop 4 1/2 c Thinly Sliced Zucchini 14 1/2 oz (1 Can) Tomatoes * 1 ea Env. Soup Mix ** 1 1/4 t Basil Leaves * Tomatoes should be whole peeled tomatoes, drained and chopped. ** Choose one of the Following Soup mixes to be used: Golden Onion or ~------------------------------------------------------ ~------------------ In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Breasts Florentine Categories: Poultry Main dish Servings: 6 2 lb Bonless Chicken Breasts 1/2 c Unbleached All-Purpose Flour 2 ea Large Eggs, Well Beaten 2/3 c Seasoned Dry Bread Crumbs 1/4 c Oil 1 ea Med. Clove Garlic Fine Chop 1/2 c Dry White Wine 1 ea Env. Golden Onion Soup Mix 1 1/2 c Water 2 T Finely Chopped Parsley 1/8 t Pepper 1 x Side Dishes * * Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach. ~------------------------------------------------------ ~------------------ Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes. Serve as above. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tex-Mex Bake Categories: Main dish Meats Servings: 6 2 c Crushed Corn Chips 1 ea Large Egg Beaten 2 T Water 1 ea Env. Onion Soup Mix 1 lb Lean Ground Beef 4 oz (1 Cn) Chopped Green Chilis* 3 oz (1 C) Monterey Jack Cheese** 8 oz (1 cn) Tomato Sauce 1 ea Med. Green Pepper, Chopped * Green chilies should be drained. ** Cheese should be any mild cheese and should be shredded. Should = 1 C. ~------------------------------------------------------ ~------------------ Preheat the oven to 350 degrees F. Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and 1/2 C cheese; evenly press into prepared crust. Top with tomato sauce, then green pepper and bake 30 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Curry Categories: Main dish Poultry Servings: 4 2 T Butter Or Margarine 1 lb Bonless Chicken Breasts * 1 ea Lge Tomato Coarsely Chopped 1 ea Env. Onion Soup Mix 2 t Curry Powder 1 c Water 1/2 c Plain Yougurt 2 c Hot Cooked Rice 2 c Hot Cooke Peas * Chicken breasts should be cut into thin strips. ~------------------------------------------------------ ~------------------ In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS: In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Steaks With Peppers Categories: Meats Main dish Servings: 4 2 T Olive Or Vegetable Oil 1 1/2 lb Pork Blade Steaks * 1 ea (3 Total) Peppers ** 1 ea Clove Garlic Finely Chopped 1 ea Med Tomato Coarsely Chopped 1 ea Env. Soup Mix *** 1 c Water 1/2 t Thyme Leaves 1/8 t Pepper * Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of ** There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers, *** Choose one of the following soup mixes to use in the recipe: ~------------------------------------------------------ ~------------------ In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks. Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil. Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oven-Baked Buttermilk Chicken Categories: Poultry Main dish Servings: 4 1 ea Env. Golden Onion Soup Mix 1 c Unbleached All-purpose Flour 2 ea Large Eggs 1/2 c Buttermilk * 3 lb Chicken Cut into Serving Pcs 1/4 c Margarine or Butter, Melted * Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2 cup; let stand 5 minutes. ~------------------------------------------------------ ~------------------ Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet 'n' Spicy Onion Glaze Categories: Sauces Servings: 2 1 ea Env. Onion Soup Mix 20 oz (1 Jar) Apricot Preserves 8 oz (1 C) Salad Dressing * * Choose one of the following Salad Dressings: Russian or Sweet 'n' ~------------------------------------------------------ ~------------------ In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking. Makes about 2 1/2 C glaze ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Summertime's Bounty Pie Categories: Main dish Servings: 6 1 ea Env. Soup Mix * 1 1/2 lb Lean Ground Beef 2 c Fresh Bread Crumbs 8 oz Sour Cream or Plain Yogurt 1 ea Large Egg 1/4 t Thyme or Basil Leaves 1 T Unbleached All-Purpose Flour 6 oz Shredded Cheddar Cheese 3 1/2 c Hot Cooked Assorted Veggies * Choose one of the following soup mixes to use in the recipe: ~------------------------------------------------------ ~------------------ Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken 'n' Vegetable Stir Fry Categories: Main dish Poultry Servings: 4 3 T Oil 1 lb Bonless Chicken Breasts * 1/2 c Broccoli Forets 2 oz Snow Peas (About 1/2 C) 1 ea Med Carrot Thinly Sliced 1/2 ea Med Red or Green Pepper ** 1 ea Env Golden Onion Soup Mix 1 t Cornstarch 1/2 t Ground Ginger 1 1/2 c Water 2 t Imported Soy Sauce 1 t White or Rice Vinegar 1 x Hot Cooked Rice * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ~------------------------------------------------------ ~------------------ In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: All-In-One Tuna Casserole Categories: Main dish Fish Servings: 4 1 ea Env. Golden Onion Soup Mix 1 1/2 c Milk 10 oz Frozen Peas & Carrots * 8 oz Medium Egg Noodles ** 6 1/2 oz Tuna, Drained & Flaked 2 oz Shredded Chedar Cheese *** * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C ~------------------------------------------------------ ~------------------ Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oven-Baked Bourguignonne Categories: Main dish Meats Servings: 8 2 lb Bonless Beef Chuck * 1/4 c Unbleached All-purpose Flour 1 1/3 c Sliced Carrots 14 1/2 oz (1 cn) Tomatoes ** 1 ea Med. Bay Leaf 1 ea Env. Soup Mix *** 1/2 c Red Wine 8 oz Mushrooms **** 8 oz Medium Or Broad Egg Noodles * Bonless chuck should be cut into 1-inch cubes as with stew meat. ** Tomatoes should be whole peeled tomatoes, undrained and chopped. *** Coose either Onion or Beefy Onion soup mix. **** Use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushrooms. ~------------------------------------------------------ ~------------------ Preheat Oven to 400 degrees F. In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine. Bake, covered, 1 1/2 hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles. MICROWAVE DIRECTIONS: Toss beef with flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring once. Add beef and carrots. Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hours. Add mushrooms and heat covered at DEFROST (30% FULL POWER), 30 minutes or until beef is tender. Remove bay leaf. Let stand covered 5 minutes. Cook Noodles and serve as above. FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then frozen. Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze. To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour. OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes or until heated through. Let stand covered 5 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hearty Vegetable Beef Soup Categories: Soup Main dish Beef Servings: 8 2 lb stew beef, cubed 1 1/2 c corn 3 1/2 qt water 2 ea onions, sliced 1 ea onion, chopped 1 ea large potato, cubed 1 T salt 1 c spinach, chopped 1/2 t thyme 1 c green beans, chopped 1/2 c split peas 1 c green peas 6 ea carrots, sliced 1 c lima beans 3 c celery, diced 1 c ketchup 1 ea green pepper, diced 2 T parsley, chopped 3 ea medium tomatoes, cubed In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream of Broccoli Soup Categories: Soup Main dish Vegetarian Servings: 12 1 ea bunch broccoli 1 ea vegetable bouillon cube 1/2 c butter 1/8 c soy sauce 3/4 lb swiss cheese, grated 16 oz sour cream 1 lb cheddar cheese, grated 6 c water 1 c cashews, ground Saute broccoli in butter for 10 minutes. Using blender combine all of the ingredients together. As blender fills, transfer liquid to soup pot and simmer for 20 to 30 minutes. Good with muffins or corn bread. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gingered Chinese Noodle Soup Categories: Soup Main dish Oriental Ethnic Servings: 3 3 oz cellophane noodles 1 c shredded watercress leaves 2 T vegetable oil 1/2 c thinly sliced mushrooms 1 ea medium onion, sliced 1 c snow peas 2 ea thin carrots sliced diagonal 1 t oriental sesame oil 1 t minced fresh ginger 1 t rice vinegar 3 c chicken stock 2 ea green onions thinly sliced 1 1/2 c water 1 T soy sauce 1 c ham cut into julienne Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beefy Spaghetti Soup Categories: Soup Microwave Easy Main dish Servings: 4 1/2 lb ground beef, crumbled 1 c frozen cut green been 1 ea medium onion 1 1/2 c broken spaghetti (uncooked) 1 ea clove garlic minced 1 t parsley flakes 4 c beef stock 3/4 t salt 1 t olive oil 1/8 t pepper 1 ea can sliced mushrooms 1 ea bay leaf 1 ea can tomato sauce 1/2 t oregano In large casserole combine ground beef, onion, garlic, and oil. Microwave at high until meat is no longer pink, stirring once during cooking. Drain. Add remaining ingredients. Cover. Microwave at high till spaghetti is done (around 20 to 25 minutes). Stir occasionally. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Corn Chowder Categories: Soup Easy Main dish Servings: 4 1 ea medium potato diced 1 ea onion, chopped 1 ea can (14 oz) chicken broth 1 ea can (16 oz) cream-style corn 2 c milk 2 T butter 1 ea egg slightly beaten 1 ea can (8 oz) corn Saute onion in butter until golden brown. Add broth and potato and simmer until potato is tender. Add corn and milk, blend well. Season with salt and pepper. Bring to a boil. Remove from heat. Stir some of chowder into egg. Add mixture to sauce pan and blend well. Simmer until heated through. Serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Starter #2 Categories: Breads Servings: 1 2 c Unbleached Flour 1 x Water To Make Thick Batter Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Starter #4 Categories: Breads Servings: 1 1 x Unbleached Flour 1 x Potato Water Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Pancakes #1 Categories: Breads Servings: 4 1/2 c Active Starter 1/2 c Pancake Mix 1 ea Large Egg 1 T Cooking Oil 1/2 c Milk 1/2 t Soda Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Pancakes #2 Categories: Breads Servings: 4 1 c Active Starter 1 ea Large Egg 2 T Cooking Oil 1/4 c Instant Or Evaporate Milk 1 t Salt 1 t Baking Soda 2 T Sugar Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Pancakes #3 Categories: Breads Servings: 6 2 c Active Starter 2 c Unbleached Flour 1 t Baking Soda 2 ea Large Eggs, Well Beaten 1 T Sugar 1 t Salt 1 x Bacon Fat (2 - 3 T) Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Pancakes #4 Categories: Breads Servings: 4 1 c Buttermilk Pancake Mix 1/2 c Active Starter 1/2 c Milk 1 ea Large Egg 1 T Cooking Oil 1/2 t Baking Powder Mix well and let stand a few moments. Drop by large spoonsful on hot griddle. NOTE: Berries of all kinds can be added to these recipes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Pancakes #5 Categories: Breads Servings: 6 3 ea Large Eggs, Well Beaten 1 c Sweet Milk 2 c Active Starter 1 3/4 c Unbleached Flour 1 t Baking Soda 2 t Baking Powder 1 1/2 t Salt 1/4 c Sugar Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great taste. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Applesauce Cake Categories: Cakes Servings: 4 1 c Active Starter 1/4 c Dry Skim Milk 1 c Unbleached Flour 1 c Applesauce (Homemade IfPos.) 1/2 t Salt 1 t Cinnamon 1/2 t Nutmeg 1/2 t Allspice 1/2 t Cloves 2 t Baking Soda 1/2 c White Sugar 1/2 c Brown Sugar 1/2 c Butter or Margarine 1 ea Large Egg, Well Beaten Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough French Bread Categories: Breads Servings: 18 1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F) 4 1/2 c Unbleached Flour, Unsifted 2 T Sugar 2 t Salt 1 c Warm Water 1/2 c Milk 2 T Vegetable Oil 1/4 c Sourdough Starter Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: The Doctor's Sourdough Bread Categories: Breads Servings: 18 1 c Sourdough Starter 2 c Warm Water 2 c Warm Milk 1 T Butter 1 pk Active Dry Yeast 1/4 c Honey 7 c Unbleached Flour 1/4 c Wheat Germ 2 T Sugar 2 t Salt 2 t Baking Soda Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Aunt Cora's Biscuits Categories: Breads Servings: 4 1 1/2 c Sifted Unbleached Flour 3 t Baking Powder 1 t Salt 1 1/2 t Baking Soda * 2 T Sugar 1/4 c Shortening, Melted 1 1/2 c Sourdough Starter * More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mary Rogers's Sourdough Biscuits Categories: Breads Servings: 4 1/2 c Active Starter 1 c Milk 2 1/2 c Flour 1/3 c Lard or Shortening 1 T Sugar 3/4 t Salt 2 t Baking Powder 1/2 t Baking Soda 1/4 t Cream Of Tartar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sheepherder Bread Categories: Breads Servings: 18 1 1/2 c Active Sourdough Starter 4 c Unbleached Flour 2 T Sugar 2 T Shortening, Melted 1 t Salt 1/4 t Baking Soda Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Sams Categories: Breads Servings: 4 1/2 c Active Sourdough Starter 1/2 c Sugar 2 T Shortening 2 c Unbleached Flour 1 t Baking Powder 1 ea Large Egg 1/2 t Nutmeg 1/4 t Cinnamon 1/2 t Baking Soda 1/2 t Salt 1/3 c Buttermilk or Sour Milk Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mendenhall Sourdough Gingerbread Categories: Desserts Servings: 4 1 c Active Sourdough Starter 1/2 c Hot Water 1/2 c Molasses 1/2 t Salt 1 t Baking Soda 1/2 c Firmly Packed Brown Sugar 1 ea Large Egg 1 1/2 c Unbleached Flour 1 t Ginger 1 t Cinnamon 1/2 c Shortening Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cucumber Salsa Categories: Salsa Vegetables Sauces Mexican Servings: 6 1 c Dairy Sour Cream 1 c Yogurt; Plain 1/4 c Parsley; Snipped 1/4 c Cilantro; Fresh, Snipped 1 t Cumin; Ground 1/2 t Salt 2 ea Cucumbers; Medium * * Cucumbers should be pared, seeded and coarsely shredded. ~------------------------------------------------------ ~----------------- Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Corn Salsa Categories: Salsa Vegetables Sauces Mexican Servings: 4 16 oz Corn; Canned, Drained (1 cn) 4 oz Green Chilies; Canned, Drain 1 ea Jalapeno Chile; * 1/4 c Green Bell Pepper; Chopped 1/4 c Green Onions w/tops; Sliced 2 T White Wine Vinegar 1 T Vegetable Oil 1/4 t Salt * Jalapeno chile should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups Salsa. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fresh Tomato Salsa Categories: Salsa Vegetables Tomato Sauces Mexican Servings: 6 3 ea Tomatoes; Medium, * 1/2 c Green Onions w/tops; Sliced 1/2 c Green Bell Pepper; Chopped 2 T Lime Juice; Or To Taste 2 T Cilantro; Fresh, Snipped 1 T Jalapeno Chile; Finely Chop 1 t Garlic; Finely Chopped 1/2 t Salt * Tomatoes should be seeded and chopped (about 3 cups total) ~------------------------------------------------------ ~----------------- Mix all ingredients. Makes about 3 1/2 cups Salsa. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Basic Red Sauce Categories: Sauces Tomato Mexican Vegetables Servings: 4 8 ea Ancho Chilies 3 1/2 c Warm Water 1/2 c Onion; Chopped 2 ea Garlic; Cloves, chopped 1/4 c Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 T Oregano Leaves; Dried 1 T Cumin Seed 1 t Salt Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Roasted Tomato Sauce Categories: Sauces Tomato Vegetables Mexican Servings: 6 1/2 c Onion; Chopped, 1 Medium 1/4 c Carrot; Finely Chopped 1 T Vegetable Oil 2 lb Tomatoes; Roasted & Peeled 1 T Basil Leaves; Fresh, Snipped 2 t Sugar 1/4 t Salt 1/4 t Ground Red Pepper Cook onion and carrot in oil over medium heat, stirring occasionally, until tender. Cut tomatoes into fourths; drain. Place onion, carrot, tomatoes and remaining ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process until well blended. Serve warm or cold. Makes about 3 1/2 cups sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Casera Sauce Categories: Sauces Vegetables Mexican Tomato Servings: 4 1 1/2 c Tomatoes; Finely Chopped 1/2 c Onion; Chopped 1 ea Clove Garlic; Finely Chopped 1 ea Jalapeno Chile; Canned, * 1/2 t Jalepeno Chile Liquid 1 T Cilantro; Fresh,Snipped Fine 1 T Lemon Juice 1/2 t Oregano Leaves; Dried 1 1/2 t Vegetable Oil * Jalapeno Chile should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days. Makes about 2 cups of sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Almond Red Sauce Categories: Sauces Vegetables Mexican Servings: 4 1/2 c Slivered Almonds; Toasted 1 c Onion; Finely Chopped 1 ea Clove Garlic; Crushed 2 T Vegetable Oil 8 oz Tomato Sauce; 1 cn 2 t Paprika 1 t Red Chiles; Ground 1/4 t Red Pepper; Ground Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Chile Sauce Categories: Sauces Vegetables Mexican Servings: 2 2 c Water 1 x Chilies; * 1/4 c Red Wine Vinegar 1 t Dry Mustard 1 ea Clove Garlic 1/4 c Olive Oil * You should use 6 to 8 dried Cascabel chilies in this recipe. If they can't be found, then use a 1/2 of a medium Ancho Chile. But the result will not be as hot. ~------------------------------------------------------ ~----------------- Heat water to boiling; stir in chilies. Boil uncoverd 5 minutes; drain. Remove stems. Place chilies, vinegar, mustard and garlic in a blender container; cover and blend until the chilies are finely chopped. Gradually pour in oil, blending until smooth. Makes about 1/2 cup of sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chipotle Sauce Categories: Sauces Vegetables Tomato Mexican Servings: 8 2 ea Chipotle Chiles; * 2 ea Bacon; Slices, Finely Cut Up 1/4 c Onion; Finely Chopped, 1 Sm 3 c Tomatoes; Finely Chopped 1 c Beef Broth 1/4 c Carrot; Finely Chopped 1/4 c Celery; Finely Chopped 1/4 c Fresh Cilantro; Snipped 1/2 t Salt 1/4 t Pepper * You can make this sauce as hot as you want by adding up to a total of 4 dried Chipotle chiles. ~------------------------------------------------------ ~----------------- Cover chilies with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp; stir in chilies and remaining ingredients. Makes about 4 cups sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Basic Green Sauce Categories: Sauces Vegetables Mexican Servings: 8 1 c Onions; Chopped, 2 Med. 1/2 c Vegetable Oil 10 oz Fresh Spinach; Chopped 1/2 lb Tomatillos; Coarsely Chopped 4 oz Green Chiles; Chopped, 1 cn 2 ea Cloves Garlic; Crushed 1 T Oregano Leaves; Dried 1 c Chicken Broth 2 c Dairy Sour Cream Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: New Mexico Green Sauce Categories: Sauces Vegetables Servings: 4 1 ea Onion; Large, Finely Chopped 4 ea Poblano Chiles; * 1 ea Jalapeno Chile; ** 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 1/2 c Whipping Cream 1/4 t Salt * Poblano chiles should be roasted, peeled, seeded, and finely chopped. There should be about 1/2 cup. ** Jalepeno Chile should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Cook onion, chilies, and garlic in oil over medium heat, stirring occasionally, until onion is tender, about 8 minutes. Stir in whipping cream and salt. Makes about 1 1/3 cups sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tomatillo Sauce Categories: Sauces Vegetables Mexican Servings: 4 1/4 c Red Onion; chopped 1/4 c Fresh Cilantro; Snipped 1/4 t Salt 1/2 lb Tomatillos; Cut Into Halves 2 ea Serrano Chiles; Canned * * Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano chile, seeded. ~------------------------------------------------------ ~----------------- Place all ingredients in food processor workbowl fitted with steel blade or in blender container, cover, and process until well blended. Makes about 1 1/4 cups sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pumpkin Seed Sauce Categories: Sauces Vegetables Mexican Servings: 6 1 c Pumpkin Seeds; Shelled 1/4 c Onion; Chopped, 1 sm 1 ea Bread; White, Slice * 1 ea Clove Garlic; Crushed 2 T Vegetable Oil 2 T Green Chiles; Chopped,Canned 14 oz Chicken Broth; Canned 1/2 c Whipping Cream 1 x Dash Salt * Slice of white bread should be torn into small pieces. ~------------------------------------------------------ ~----------------- Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blad; cover and process until smooth. Stir in broth, whipping cream and salt. Makes about 3 cups of sauce. BLENDER METHOD: Place pumpkin seed mixture and about half the broth in blender container; cover and blend until smooth. Stir in remaining broth, the whipping cream and salt. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cilantro Pesto Categories: Sauces Vegetables Cheese/eggs Mexican Servings: 4 1 1/2 c Fresh Cilantro; Firm Packed 1/2 c Parsley; Firmly Packed 1/2 c Parmesan Cheese 1/2 c Vegetable Oil 1/4 t Salt 3 ea Cloves Garlic 1/4 c Pine Nuts; 1 oz Place all ingredients in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended. Makes about 1 1/4 cups Pesto ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chipotle Mayonnaise Categories: Sauces Mexican Servings: 4 1/2 c Mayonnaise 1/2 c Dairy Sour Cream 1/8 t Oregano Leaves; Dried,(Opt.) 2 ea Chipotle Chiles; * * Chipotle Chiles shoud be the ones that are canned in adobo sauce and should be finely chopped. ~------------------------------------------------------ ~----------------- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 1 cup Mayonnaise ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red Pepper-Sour Cream Sauce Categories: Vegetables Sauces Mexican Servings: 8 3 ea Red Bell Peppers; * 1 ea Red Jalapeno Pepper; * 1/2 c Dairy Sour Cream 1 t Sugar * Peppers should be roasted and peeled. ~------------------------------------------------------ ~----------------- Place bell peppers and chile in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended. Stir in sour cream and sugar. Makes about 2 cups of sauce ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Jalapeno Cream Sauce Categories: Sauces Mexican Servings: 4 1 ea Jalapeno Peppers; * 1 ea Clove Garlic; Finely Chopped 2 t Vegetable Oil 1/8 t Salt 1 x Pepper; Dash Of --------------------QUICK CREME FRAICHE-------------------- 1/3 c Whipping Cream 2/3 c Dairy Sour Cream * Jalapeno peppers shoud be seeded and finely chopped. You should use no more than 2 depending on how hot you want it. ~------------------------------------------------------ ~----------------- Cook chile(s) and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lime Butter Sauce Categories: Sauces Mexican Servings: 2 2 ea Egg Yolks; Large 1 T Lime Juice 1/2 c Butter; NOT Margarine 1/2 t Lime Peel; Grated Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly, until butter is melted. Add remaining butter. Continue heating, stirring vigorously, until butter is melted and sauce is thickinged. (Be sure butter melts slowly so that sauce will thicken without curdling.) Stir in lime peel. Serve hot or at room temperature. Cover and refrigerate any remaining sauce. Makes about 3/4 cup of Lime Hollandaise sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apricot Basting Sauce Categories: Fruits Sauces Mexican Servings: 2 1/2 c Apricot Jam 1/4 c Apricots; Dried, Fine Chop 1/4 c Dry White Wine 1 T Honey 1 t Worcestershire Sauce Heat all ingredients over low head, stirring occasionally, until jam is melted. Makes about 1 cup of sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Citrus Barbecue Sauce Categories: Sauces Vegetables Fruits Mexican Servings: 5 1 ea Onion; Large, Finely Chopped 1 T Ground Red Chiles 1/4 t Ground Red Pepper 1 ea Ancho Chile; * 1 T Vegetable Oil 1 c Orange Juice 1/2 c Lime Juice 2 T Sugar 2 T Lemon Juice 1 T Fresh Cilantro; Snipped 1 t Salt * Ancho chile should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Plum Barbecue Sauce Categories: Fruits Sauces Mexican Servings: 4 1/4 c Onion; Chopped, 1 small 1/4 c Butter Or Margarine 1/4 c Chile Sauce 2 t Mustard; Dijon-style 16 1/2 oz Purple Plums; 1 cn, * 6 oz Frozen Lemonade; Thawed,1 cn * Plums should be drained, pitted and finely chopped. ~------------------------------------------------------ ~----------------- Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spicy Texas Barbecue Sauce Categories: Sauces Fruits Vegetables Tex-mex Servings: 10 1 c Catsup 1/2 c Brown Sugar; Firmly Packed 1/4 c Lime Juice 2 T Ground Red Chiles; To Taste 1 T Vegetable Oil 1 T Worcestershire Sauce 1 1/2 c Onion; Chopped, 3 Medium 2 ea Jalapeno Chiles; * 2 ea Cloves Garlic;Finely Chopped 12 oz Tomato Paste; 1 cn 12 oz Beer; Any Brand * Jalapeno chiles should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. Makes about 5 cups of sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Black Bean Relish Categories: Vegetables Relish Mexican Servings: 6 15 oz Black Beans; Canned, * 3/4 c Tomato; Finely Chopped,1 med 1 ea Serrano Chile; ** 1/2 c Red Bell Pepper; Chopped 1/4 c Red Onion; Finely Chopped 2 T White Wine Vinegar 1 T Vegetable Oil 1/4 t Salt * Black beans should be canned and they should be rinsed and drained. ** Serrano chile should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/2 cups relish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Pickled Vegetables Categories: Vegetables Relish Mexican Servings: 10 4 oz Green Beans; Whole 3 ea Celery; Stalks, * 1 c Carrots; 2 med, ** 1 1/2 c Cauliflowerets 1 c Broccoli Flowerets 1 c Pearl Onions 1/2 c Peppers; *** 1/2 c Coarse Salt 2 c Cider Vinegar 2 c Water 2 T Black Peppercorns 1/4 t Cloves; Ground * Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) ** Carrots should be cut diagonally into thin slices. *** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles ~------------------------------------------------------ ~----------------- Mix all ingredients in a large glass or plastic container. Cover and refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10 cups of vegetable relish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Radish And Cilantro Relish Categories: Relish Vegetables Mexican Servings: 6 2 c Radishes; Thinly Sliced 1/2 c Onion; Chopped, 1 Med 3 T Orange Juice 2 T Lime Juice 2 T Fresh Cilantro; Fine Snipped 2 T Vegetable Oil 1/4 t Salt 1/8 t Pepper; Freshly Ground Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. Makes 3 cups of relish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Southwest Relish Categories: Vegetables Relish Tex-mex Servings: 8 1 c Tomatillos; Chopped, 6 oz 3/4 c Tomato; Seeded And Chopped 3/4 c Green Bell Pepper; Diced 3/4 c Yellow Bell Pepper; Diced 1/4 c Pine Nuts; Toasted, 1 oz 2 ea Cloves Garlic;Finely Chopped 1 T Fresh Sage Leaves; Snipped 1 T Lemon Juice 1/4 t Salt NOTE: Tomato and Pepper measures are approximate. You should use one ~------------------------------------------------------ ~----------------- Mix all ingredients. Cover and refrigerate at least 1 hour. Makes 4 cups of relish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zucchini Relish Categories: Vegetables Relish Mexican Servings: 4 2 c Zucchini; Shredded 1/4 c Fresh Cilantro; Snipped 2 T Lime Juice 2 T Vegetable Or Olive Oil 1 t Salt 1/4 t Sugar 1/4 t Pepper Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. Makes about 1 1/4 cups relish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Papaya Relish Categories: Relish Fruits Vegetables Mexican Servings: 6 1/2 c Red Onion; Chopped 1/2 c Red Bell Pepper; Chopped 1 ea Red Chile; Small, * 1 T Vegetable Oil 1/4 c Fresh Mint Leaves; Snipped 2 T Lime Juice 1 ea Papaya; ** * Chile should be seeded and finely chopped. ** Papaya should be pared, seeded and cut into 1/2 inch cubes. ~------------------------------------------------------ ~----------------- Cook onion, bell pepper and chile in oil over medium heat, stirring frequently, until tender. Stir in remaining ingredients. Cover and refrigerate until chilled, about 2 hours. Makes 3 cups of relish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Double Cheese Wheel Categories: Cheese/eggs Appetizers Servings: 24 1 lb Cheese; * 3 oz Cream Cheese; Softened, 1 pk 1/4 c Marinated Artichoke Hearts** 1/4 c Pine Nuts; Toasted, 1 oz 1 1/2 t Fresh Basil Leaves; OR *** 1/2 t Basil Leaves; Dried.*** * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be ~------------------------------------------------------ ~----------------- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Corn And Walnut Dip Categories: Appetizers Dips Vegetables Mexican Servings: 8 16 oz Cream Cheese; Softened, 2 pk 1/4 c Vegetable Oil 1/4 c Lime Juice 1 T Red Chiles; Ground 1 T Cumin; Ground 1/2 t Salt 1 x Pepper; Dash Of 8 3/4 oz Corn; Whole Kernel, Drained 1 c Walnuts; Chopped 1/4 c Onion; Chopped, 1 small Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bean and Garlic Dip Categories: Dips Appetizers Mexican Servings: 4 2 c Pinto Beans; * 1/4 c Mayonnaise Or Salad Dressing 1 ea Clove Garlic; Finely Chopped 1 1/2 t Red Chiles; Ground 1/4 t Salt 1 x Pepper; Dash of * Pinto beans can be home cooked or canned. ~------------------------------------------------------ ~----------------- Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Avocado And Raisin Dip Categories: Vegetables Dips Fruits Mexican Servings: 4 2 ea Avocados; Peeled & Chopped 1/2 c Raisins 1/2 c Vegetable Oil 1/4 c Lime Juice 1 t Sugar 1 t Salt 1/4 t Freshly Ground Pepper Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chile con Queso Categories: Appetizers Dips Mexican Servings: 2 1 c Cheese; Shredded * 4 oz Green Chiles; ** 1/4 c Half & Half 2 T Onion; Finely Chopped 2 t Cumin; Ground 1/2 t Salt * Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of chopped green chiles, drained. ~------------------------------------------------------ ~----------------- Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tortilla chips. Makes 1 1/4 cups dip. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Southwest Guacamole Categories: Fruits Dips Appetizers Mexican Servings: 6 5 ea Avocados; Ripe, Peel & Pit 4 ea Cloves Garlic;Finely Chopped 1 c Tomato; Chopped, 1 Medium 1/4 c Lime Juice 1/2 t Salt Mash avocados in a medium bowl until slightly lumpy. Stir in remaining ingredients. Cover and refrigerate 1 hour. Makes 3 cups of dip. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cowboy Caviar Categories: Appetizers Dips Vegetables Mexican Servings: 12 15 oz Black Beans; Rinse & Drain * 4 oz Ripe Olives;Chop & Drained * 1/4 c Onion; Finely Chopped, 1 Sm. 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 2 T Lime Juice 1/4 t Salt 1/4 t Red Pepper; Crushed 1/4 t Cumin; Ground 1/8 t Pepper 8 oz Cream Cheese; Softened, 1 pk 2 ea Eggs; Large Hard Cooked, ** 1 ea Green Onion w/Top; Sliced * 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped. ~------------------------------------------------------ ~----------------- Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheese Chiles Categories: Appetizers Tex-mex Cheese/eggs Servings: 12 1 c Cheddar Cheese; Shredded 1 c Colby Cheese; Shredded 1 t Red Chiles; Ground 1 ea Cilantro Stems; Bunch, * 1 x Paprika * Cut the cilantro stems into 1/2-inch pieces. ~------------------------------------------------------ ~----------------- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Nachos Categories: Appetizers Mexican Snacks Servings: 4 6 oz Cheddar Cheese; Shredded, * 6 ea Jalepeno Chilies; ** 1 x Tortilla Chips; * There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and each cut into 6 slices. ~------------------------------------------------------ ~----------------- Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffed Mushrooms Categories: Appetizers Vegetables Mexican Servings: 12 24 ea Mushrooms; Medium 2 T Margarine Or Butter 1/4 c Onion; Chopped, 1 Medium 2 T White Wine; Dry 1/4 c Bread Crumbs; Dry 1/4 c Cooked Smoked Ham; Fine Chop 2 T Parsley; Snipped 1 T Lime Juice 1 ea Clove Garlic; Finely Chopped 1 t Oregano Leaves; Dried 1 x Dash Of Pepper 1/2 c Cheese; Finely Shredded, * * Use Montery Jack Cheese in this recipe. ~------------------------------------------------------ ~----------------- Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bell Pepper Rajas Categories: Appetizers Mexican Cheese/eggs Vegetables Servings: 6 1/2 ea Green Bell Pepper; * 1/2 ea Red Bell Pepper; * 1/2 ea Yellow Bell Pepper; * 3/4 c Montery Jack Cheese;Shredded 2 T Chopped Ripe Olives 1/4 t Red Pepper; Crushed * Peppers should be seeded and cut into 6 strips each. ~------------------------------------------------------ ~----------------- Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Empanaditas Categories: Appetizers Meats Fruits Mexican Cheese/eggs Servings: 12 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 Md 2 T Raisins; Finely Chopped 2 T Chopped Green Olives 1/4 t Salt 1/8 t Pepper 1/4 c Cottage Cheese;Sm Curd,Cream 1 ea Egg;Large Hard Cooked, * 1 ea Egg; Large, Separated 1 t Water 1 x 10-Inch PastryRecipe,2 crust 2 t Milk * Hard boiled egg should be peeled and chopped. ~------------------------------------------------------ ~----------------- Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Southwest Riblets Categories: Appetizers Meats Mexican Servings: 6 1/2 c Onion; Chopped, 1 medium 2 T Vegetable Oil 1 T Red Chiles; Ground 6 ea Juniper Berries; Dried,Crush 3 ea Cloves Garlic;Finely Chopped 1/2 t Salt 1/2 oz Baking Chocolate; Grated 1 c Water 2 T Cider Vinegar 6 oz Tomato Paste; 1 cn. 2 T Sugar 3 lb Pork Back Ribs; Fresh, * * Rack Of ribs should be cut lengthwise across the bones. Have the butcher do this with his meat saw. ~------------------------------------------------------ ~----------------- Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor workbowl fitted with steel blade or into a blender container. Add onion mixture and sugar; cover and process until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs to separate. Place in a single layer in roasting pan, pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Meatballs In Chile Sauce Categories: Appetizers Meats Mexican Servings: 8 3 ea Corn Tortillas; * 1/2 c Milk 1/2 lb Ground Beef 1/2 lb Ground Porked 1/2 lb Ground Ham; Smoked, Cooked 1/4 c Onion; Chopped, 1 Small 1 ea Clove Garlic; Finely Chopped 1 t Cumin; Ground 1 t Oregano Leaves; Dried 1/2 t Salt 1/4 t Pepper 1 c Basic Red Sauce; ** 1 c Beef Broth * Corn Tortillas should be 6 inches in diameter and should be cut into ** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican ~------------------------------------------------------ ~----------------- Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except basic red sauce and broth. Shape into 1-inch balls. Heat basic red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Southwest Ham And Cheese Categories: Appetizers Meats Tex-mex Cheese/eggs Servings: 4 6 ea Cooked Smoked Ham Slices 6 ea Flour Tortillas; 7" Dia. 3 ea Cheddar Cheese; Mild 6 T Vegetable Oil Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Carmelized Carnitas Categories: Appetizers Meats Mexican Servings: 10 1 1/2 lb Pork Shoulder; Bonless, * 2 T Brown Sugar; Packed 1 T Tequila 1 T Molasses 1/2 t Salt 1/4 t Pepper 2 ea Clove Garlic; Finely Chopped 1/3 c Water 1 ea Green Onion w/top; Sliced * Pork should be cut up into 1-inch cubes. ~------------------------------------------------------ ~----------------- Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally unti the water has evaproated and the pork is slighly carmelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mexican Shrimp Cocktail Categories: Seafood Appetizers Mexican Servings: 6 1 c Water 1/3 c Lime Juice 1 ea Clove Garlic; Finely Chopped 2 t Salt 1 x Pepper; Dash of 24 ea Shrimp; Raw, * 1 ea Avocado; Peeled And Chopped 2 ea Jalapeno Chiles; ** 1/4 c Tomato; Chopped 2 T Onion; Chopped 2 T Carrot; Finely Chopped 2 T Cilantro; Fresh, Snipped 2 T Vegetable Or Olive Oil 1 1/2 c Lettuce; Finely Shredded 1 x Lemon Or Lime Wedges * Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab And Avocado Cocktail Categories: Seafood Appetizers Mexican Servings: 6 1 c Crab Meat; Cooked 2 ea Avocados; Peeled & Chopped 2 ea Jalapeno Chiles; * 1/4 c Tomato; Chopped, 1 small 1/4 c Lime Juice 2 T Olive Or Vegetable Oil 2 T Onion; Chopped 2 T Cilantro; Fresh, Snipped 1 ea Clove Garlic; Finely Chopped 3/4 t Salt 1 x Pepper; Dash Of 1 1/2 c Lettuce; Finely Chopped 1 x Lemon Or Lime Wedges * Jalapeno Chiles should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fish en Escabeche Categories: Fish Appetizers Vegetables Mexican Servings: 12 1 lb Firm White Fish Fillets; * 1/3 c Lemon Juice 1/3 c Lime Juice 1/4 c Olive Or Vegetable Oil 1 T Cilantro; Fresh, Snipped, ** 1 t Oregano; Fresh, Snipped, *** 3/4 t Salt 1/4 t Pepper 12 ea Stuffed Green Olives; **** 2 ea Jalapenos Chiles; ***** 1/4 c Onion; Finely Chopped, 1 sm 1 ea Clove Garlic; Finely Chopped 1 c Tomato; Seeded & Chopped 1 ea Avocado, Peeled & Chopped * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped. ~------------------------------------------------------ ~----------------- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fresh Fruit Frappe Categories: Fruits Drinks Mexican Servings: 6 1 c Watermelon; Cut Up 1 c Cantaloupe Or Honeydew; * 1 c Pineapple; Cut Up 1 c Mango; Cut Up 1 c Strawberries; Halved 1/4 c Sugar 1 c Orange Juice 1 x Crushed Ice * Melon should be cut up. ~------------------------------------------------------ ~----------------- Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pinapple Limeade Categories: Drinks Juices Mexican Servings: 8 1/2 c Sugar 3 c Pineapple Juice 1/2 c Lime Juice 1 qt Sparkling Water; Chilled Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Southwest Smoothie Categories: Drinks Fruits Mexican Servings: 3 1/2 c Banana; Sliced 1/2 c Mango, Papaya, Or Guava; * 2 c Milk 1 T Honey * Fruit should be of one kind listed and be chopped. ~------------------------------------------------------ ~----------------- Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fiesta Hot Chocolate Categories: Drinks Mexican Servings: 4 1/2 c Cocoa 1 T Flour; Unbleached 1/4 c Dark Brown Sugar; Packed 4 c Milk 3 ea Cloves; whole 1 ea Cinnamon Stick;Broken In 1/2 2 T Powdered Sugar 1 1/2 t Vanilla 1 x Whipped Cream 4 ea Cinnamon Sticks Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cafe Mexicano Categories: Drinks Mexican Servings: 8 8 c Water; Cold 1/3 c Dark Brown Sugar; Packed 1/2 oz Baking Chocolate; Fine Chop 2 ea Cloves; Whole 1 ea Cinnamon Stick;Broken In 1/2 1 c Coffee; Regular Grind, Dry 1 t Vanilla 1/4 c Brandy 8 T Coffee Liqueur Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe Mexicano Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Posole Categories: Mexican Soups Vegetables Meats Servings: 6 1/4 c Vegetable Oil 1 ea Clove Garlic; Finely Chopped 1/2 lb Pork; Boneless Shoulder, * 1/4 c Flour; Unbleached 1/2 c Onion; Chopped, 1 Medium 15 oz Pinto Beans; Drained, 1 cn 30 oz Hominy; Drained, 1 cn 1/4 c Carrot; Chopped 1/4 c Celery; Chopped 1/4 c Green Chiles; Chopped 1 T Red Chiles; Ground 3 c Chicken Broth 1 t Salt 1/4 t Pepper 1 1/2 t Oregano Leaves; Dried 1/4 c Onion; Chopped, 1 small 1/4 c Cilantro; Fresh, Snipped 1 x Lime Wedges 1 x Tortilla Chips This dish is a traditional New Years Day stew. It is thick with hominy, beans and pork. ~------------------------------------------------------ ~----------------- * Pork should be cut into 1/2-inch cubes. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain. Cook and stir 1/2 Cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime wedges and tortilla chips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Southwest Black Bean Soup Categories: Soups Meats Vegetables Mexican Servings: 8 1 c Onion; Chopped, 1 Large 4 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 1 lb Black Beans; Dried 2 c Ham; Smoked, Cooked, Cubed 6 c Chicken Broth 2 T Red Chiles; Ground 2 T Cilantro; Fresh, Snipped 1 T Oregano Leaves; Dried 2 t Cumin; Ground 28 oz Whole Tomatoes; Undrained 1 ea Chipotle Chile; * --------------------QUICK CREME FRAICHE-------------------- 1/3 c Whipping Cream 2/3 c Dairy Sour Cream -------------------------GARNISHES------------------------- 1 x Red Bell Pepper; Chopped * Chipotle Chile should be one that has been canned in Adobo Sauce. ~------------------------------------------------------ ~----------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Tortilla Soup Categories: Soups Poultry Mexican Vegetables Servings: 6 1/2 c Onion; Finely Chopped, 1 Med 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 4 c Chicken Broth 1/4 c Red Bell Pepper; Chopped 1 T Red Chiles; Ground 3/4 t Basil Leaves; Dried 1/2 t Salt 1/4 t Pepper 15 oz Tomato Puree; 1 can 1/2 c Vegetable Oil 10 ea 6"-dia Corn Tortillas; * 2 c Chicken Breasts; Cooked, ** -------------------------GARNISHES------------------------- 1 x Avocado Slices 1 x Cheese; *** * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. ~------------------------------------------------------ ~----------------- Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Butternut Squash Soup Categories: Soups Mexican Vegetables Fruits Servings: 6 1/2 c Onion; Chopped, 1 Medium 2 T Butter Or Margarine 2 c Chicken Broth 1 lb Butternut Squash; * 2 ea Pears; Pared and Sliced 1 t Thyme Leaves; Fresh, Snipped 1/4 t Salt 1/4 t White Pepper 1/4 t Coriander; Ground 1 c Whipping Cream -------------------------GARNISHES------------------------- 1 ea Pear; Unpared, Sliced 1/2 c Pecans; Toasted, Chopped * Squash should be pared, seeded and cut into 1-inch cubes. ~------------------------------------------------------ ~----------------- Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor workbowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beer Soup With Cheese Categories: Soups Cheese Mexican Vegetables Servings: 4 1/2 c Onion; Chopped, 1 Medium 2 T Margarine Or Butter 12 oz Beer; Any Brand, 1 Btl/can 1/2 c Carrot; Finely Chopped 1/2 c Celery; Finely Chopped 2 c Chicken Broth 1 t Salt 1 t Cumin; Ground 1/4 t Nutmeg; Ground 1 x Cloves; Ground, Dash of 1 x Pepper; Dash Of 1 c Dairy Sour Cream --------------------------GARNISH-------------------------- 1 c Cheese; * * Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes. (4 oz) ~------------------------------------------------------ ~----------------- Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat; stir in sour cream. Sprinkle with cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp Soup Categories: Seafood Soups Servings: 4 ---------------------------SOUP--------------------------- 1/2 lb Raw Shrimp; * 4 c Chicken Broth 1/2 t Salt 1/8 t Saffron; Ground 1 x Pepper; Dash Of 1 T Cold Water 1 t Cornstarch 1/2 c Half & Half 1/4 c Parsley; Snipped 1/4 c Caesera Sauce; Below -----------------------CAESERA SAUCE----------------------- 1 1/2 c Tomatoes;Finely Chopped 1/2 c Onion; Chopped, 1 Med 1 ea Clove Garlic; Sm., Fine Chop 1 ea Jalapeno Chile; Canned, ** 1/2 t Jalapeno Chile Liquid;Canned 1 T Cilantro; Fresh,Fine Snipped 1 T Lemon Juice 1/2 t Oregano Leaves; Dried 1 1/2 t Vegetable Oil. * Shrimp should be deveined and shelled and coarsely chopped. ** Jalapeno Pepper should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- SOUP: Place shrimp, 1 cup of the broth and the Casera Sauce in blender container. Cover and blend on high speed until smooth. Heat shrimp mixture, remaining broth, the salt, saffron and pepper to boiling in 3-quart sauce pan. Mix water and corn starch; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove from heat; stir in half and half. Sprinkle with parsley. CASERA SAUCE: Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days. NOTE: Use leftover Casera Sauce for spicing soups to saucing seafood. Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spinach And Potato Soup Categories: Vegetables Soups Meats Mexican Servings: 6 2 ea Bacon; Slices, Cut Up 1/2 c Onion; Chopped, 1 Medium 2 c Chicken Broth 2 c Potatoes; Diced 1/4 c Carrot; Finely Chopped 1/4 c Celery; Finely Chopped 1/4 c White Wine; Dry 1 1/2 t Thyme Leaves;Fresh,Snipped * 1 1/2 t Sage Leaves;Fresh,Snipped ** 1/2 t Pepper 2 lb Spinach; Fresh, Chopped 2 c Milk 1/2 c Parsley; Snipped 1/4 lb Chorizo Sausage Links; *** * Or you can use 1/2 t Dried Thyme Leaves, crumbled. ** Or you can use 1/2 t Dried Sage Leaves, crumbled. *** Chorizo sausage links should be cooked and sliced. ~------------------------------------------------------ ~----------------- Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt, thyme, sage and pepper. Heat until boiling; reduce heat. Cover and simmer for 30 minutes. Stir in half of the spinach and cook for 2 minutes. Stir in remaining spinach; cover and cook until spinach is just wilted, about 2 minutes. Stir in milk, parsley and bacon; heat just until hot. Serve with sausage. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tortilla Dumpling Soup Categories: Soups Mexican Servings: 8 1/4 c Casera Sauce; * 4 c Chicken Broth 1/2 c Instant Corn Tortilla Mix; 1/2 t Baking Powder 1/2 t Red Chiles; Ground 1/4 t Salt 2 T Onion; Chopped 1 T Parsley; Snipped 1 ea Egg; Large 2 T Milk * See Shrimp soup or Sowest2 for Casera Sauce Recipe. ~------------------------------------------------------ ~----------------- Heat Casera Sauce and broth to boiling in a 3-quart saucepan. Mix remining ingredents except milk; stir in milk. Shape dough by teaspoonfuls into small balls; add to broth mixture. Cover and cook over medium heat 15 minutes. Sprinkle with chopped green onion, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zucchini Soup Categories: Vegetables Soups Mexican Cheese Servings: 4 1/4 c Onion; Chopped, 1 Small 1 T Margarine Or Butter 2 c Chicken Broth 2 T Green Chiles; Canned, * 1/2 t Salt 1/8 t Pepper 2 ea Zucchini; Small, Chopped 8 3/4 oz Whole Kernel Corn; Drained 1 c Milk 2 oz Cheese; Monterey Jack, ** -------------------------GARNISHES------------------------- 1 x Nutmeg; Ground 1 x Parsley; Snipped * Canned green chiles should be finely chopped. ** Cheese should be cut into 1/4-inch cubes (about 1/2 cup) ~------------------------------------------------------ ~----------------- Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling, reduce heat. Cover and simmer until zucchini is tender, about 5 minutes. Stir in milk; heat until hot. Stir in cheese. Garnish with nutmeg and parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Garlic Soup Categories: Vegetables Soups Mexican Servings: 8 3 ea Cloves Garlic; Crushed 2 T Vegetable Oil 2 ea White Bread; Slices, * 4 c Chicken Broth 1/2 t Salt 1/4 t Pepper 1 ea Egg; Large, Slightly Beaten * Bread should be cut into small pieces. ~------------------------------------------------------ ~----------------- Cook and stir garlic in oil in a 3-quart saucepan until brown. Stir in bread; cook and stir until light brown. Stir in broth, salt and pepper. Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Sprinkle with snipped parsley, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: White Bean Chili Categories: Vegetables Chili Mexican Poultry Servings: 6 1 c Onion; Chopped, 1 Large 1 ea Clove Garlic; Finely Chopped 1/4 c Margarine Or Butter 4 c Chicken; Cooked, * 3 c Chicken Broth 2 T Cilantro; Fresh, Snipped 1 T Basil Leaves; Dried 2 t Red Chiles; Ground 1/4 t Cloves; Ground 32 oz Great Northern Beans; 2 Cans -------------------------GARNISHES------------------------- 3/4 c Tomato; Chopped, 1 Medium 1 x Blue Or Yellow Corn Tortilla 1 x Chips. * Chicken should be cut into 1/2-inch Cubes. ~------------------------------------------------------ ~----------------- Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except chopped tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Sterve with tomato and tortilla chips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Texas Red Chili Categories: Chili Main dish Mexican Vegetables Servings: 6 3 lb Beef Boneless Round Steak; * 1 c Onion; Finely Chopped, 1 lg 4 ea Cloves Garlic;Finely Chopped 1/4 c Vegetable Oil 2 c Tomato Puree 2 T Red Chiles; Ground, To Taste 1 t Cumin Seed; Ground 1 t Coriander; Ground 4 ea Anaheim Chiles; ** 4 ea Jalapeno Chiles; ** -------------------------GARNISHES------------------------- 1 x Cheddar Cheese; Shredded 1 x Flour Tortillas 1 x Pinto Beans; Cooked * Round Steak should be cut into 1-inch cubes. ** Peppers should be seeded and chopped. ~------------------------------------------------------ ~----------------- Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is brown. Stir in remaining ingredients except cheese, tortillas and beans. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Serve with cheese, tortillas, and beans. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green Chile Stew Categories: Stews Vegetables Mexican Servings: 4 3 lb Lamb; Boneless Shoulder 1 c Onion; Chopped, 1 Large 3 ea Cloves Garlic;Finely Chopped 1/4 c Vegetable Oil 2 c Chicken Broth 1 t Salt 1 t Juniper Berries;Crushed, Dry 3/4 t Pepper 1 T Unbleached Flour 1/4 c Water 4 ea Poblano Chiles; Medium, * 2 T Lemon Peel; Finely Shredded * Poblano Chiles should be roasted and peeled, (See Sowest1), and ~------------------------------------------------------ ~----------------- Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Stew With Corn Bread Topping Categories: Vegetables Stews Mexican Servings: 8 1 ea Red Bell Pepper; Small 1 ea Yellow Bell Pepper; Small 1 lb Pork; Boneless Loin, * 1/2 lb Chorizo Sausage; Bulk 1 c Onion; Chopped, 1 Large 2 ea Cloves Garlic;Finely Chopped 1 c Beef Broth 1 T Basil Leaves; Dried 1 T Cilantro Leaves; Dried 2 t Red Chiles; Ground 1 c Corn; Whole Kernel 1 c Tomato; Chopped, 1 Medium 1 ea Squash; Small, ** 2 1/4 oz Sliced Ripe Olives; Drained --------------------CORN BREAD TOPPING-------------------- 1 1/2 c Cornmeal; Yellow 1/2 c Unbleached Flour 1 c Dairy Sour Cream 2/3 c Milk 1/4 c Vegetable Oil 2 t Baking Powder 1/2 t Baking Soda 1/2 t Salt 1 ea Egg; Large --------------------------GARNISH-------------------------- 1 x Fresh Tomato Salsa; *** * Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch *** See Sowest1 for recipe. ~------------------------------------------------------ ~----------------- Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes. Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef And Tequila Stew Categories: Stews Vegetables Meats Mexican Servings: 6 2 lb Meat; * 1/4 c Unbleached Flour 1/4 c Vegetable Oil 1/2 c Onion; Chopped, 1 Medium 2 ea Bacon; Slices, Cut Up 1/4 c Carrot; Chopped 1/4 c Celery; Chopped 1/4 c Tequila 3/4 c Tomato Juice 2 T Cilantro; Fresh, Snipped 1 1/2 t Salt 15 oz Garbanzo Beans; 1 Can 4 c Tomatoes; Chopped, 4 Medium 2 ea Cloves Garlic;Finely Chopped * Meat should be beef boneless chuck, tip or round, cut into 1-inch ~------------------------------------------------------ ~----------------- Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baja Seafood Stew Categories: Stews Seafood Vegetables Fish Servings: 6 1/2 c Onion; Chopped, 1 Medium 1/2 c Green Chiles; Chopped 2 ea Cloves Garlic;Finely Chopped 1/4 c Olive Oil 2 c White Wine; Dry 1 T Orange Peel; Grated 1 1/2 c Orange Juice 1 T Sugar 1 T Cilantro; Fresh, Snipped 1 t Basil Leaves; Dried 1 t Salt 1/2 t Pepper 1/2 t Oregano Leaves; Dried 28 oz Italian Plum Tomatoes; * 24 ea Soft-shell Clams; Scrubbed 1 1/2 lb Shrimp; Raw, Shelled, Med. 1 lb Fish; ** 6 oz Crabmeat; Frozen, *** * Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in ** The following fish can be used: cod, sea bass, mahimahi or red *** Crabmeat should be thawed, drained and cartilage removed. ~------------------------------------------------------ ~----------------- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zuni Vegetable Stew Categories: Vegetables Stews Mexican Servings: 6 3/4 c Onion; Chopped 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 1 ea Red Bell Pepper; Large, * 2 ea Chiles; Medium Size, ** 1 ea Jalapeno Chile; Seed & Chop 1 c Squash; Cubed *** 29 oz Chicken Broth; 2 cans 1/2 t Salt 1/2 t Pepper 1/2 t Coriander; Ground 1 c Zucchini; Thinly Sliced 1 c Yellow Squash; Thinly Sliced 17 oz Whole Kernel Corn; Drained 16 oz Pinto Beans; Drained, 1 can * Bell pepper should be seeded and cut into 2 X 1/4-inch strips. ** Chiles should be either poblano or Anaheim and should be seeded and *** Use either hubbard or acorn squash. (about 1/2 pound) ~------------------------------------------------------ ~----------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, aobut 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Veal Normande Categories: Veal Main dish Entertain Easy Servings: 4 1 1/2 T butter 1/2 hallots 1 1/2 T oil 1 a can cream mushroom soup 6 ea thinly sliced veal cutlets 2/3 c milk 1 x or halved chicken breasts 1 ea tart apple peeled sliced 5 T brandy 1 x freshly cooked wild rice Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk. Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Meatless Loaf Categories: Main dish Servings: 6 1 c Cooked brown rice 1 ea Egg 2 T Chopped onions 1 t Salt 2 c Crushed peanuts 2 c Cottage cheese 2 T Olive oil 1/2 t Pepper Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes. From: Theresa Bryant ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot and Sour Soup Categories: Vegetarian Soups Servings: 4 1/2 c Dried mushrooms 1 c Warm water 3 c Vegetable stock (see *) 1 T Dry sherry 1/2 c Sliced bamboo shoots ** 4 oz Tofu, diced 1/2 c Frozen peas, thawed 2 T White wine vinegar 1 T Soy sauce 2 T Cornstarch 1/4 c Water 1/2 t White pepper 1/2to 3/4 t. 1 t Seasame oil 1 ea Egg, lightly beaten 2 ea Green onions *** 1 x Salt (to taste) * See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. *** (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories. From: Sunset Menus & Recipes for Vegetarian Cooking ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quick Vegetable Stock Categories: Vegetarian Soups Vegetables Servings: 1 3 ea Carrots, large 1 ea Turnip, large 2 ea Stalks celery 2 ea Onions. large 2 T Butter 3 qt Water 2 t Salt 6 ea Large sprig parsley 1/2 ea Bay leaf 1 t Thyme leaves Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zucchini Frittata Categories: Vegetarian Main dish Vegetables Servings: 6 2 T Salad oil 1 x Small onion, finely chopped 1 x Clove garlic, minced/pressed 2 x Large Swiss Chard * 1 x Med-sized zucchini chopped 6 x Eggs 1/8 t Pepper 1/4 t Dry basil 1/4 t Oregano leaves 1 c 3oz. grated Parmesan cheese A frittata is a flat omelet with a meledy of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard. * Swiss chard leaves (including stems), coarsley chopped Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly. Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature. Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams cholestrol, 204 calories ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Finnish Summer Soup Categories: Vegetarian Soups Vegetables Servings: 5 2 c Water 6 x Small thin skinned potatoes* 1 t Salt 1/8 t White pepper 2 T Butter or margarine 6 x Small boiling onions ** 12 x Young fresh baby carrots *** 1/2 lb Young fresh green beens **** 2 c Fresh sshelled tiny peas 2 c Half and half (light cream) 3 T All purpose flour * Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams cholesterol, 292 calories May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Make-ahead Gazpacho Categories: Vegetarian Soups Servings: 6 2 c Vegetable Stock 2 c Tomato juice 2 T Lemon juice 2 T Green taco sauce 1 t Sugar 1/2 t Garlic salt 1/8 t Pepper 1 x Cucumber * 1 x Green pepper ** 4 x Large tomatoes *** 3 x Green onions **** * Cucumber, peeled, seeded, and coarsley chopped ** Green pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chiles Rellenos Casserole Categories: Vegetarian Mexican Main dish Vegetables Servings: 10 2 cn Whole green chili peppers* 3 c Sharp Cheddar cheese** 4 ea Green onions, sliced 3 c Shredded mozzarella cheese 6 ea Eggs 4 c Milk 3/4 c All-purpose flour 1/4 t Salt 2 cn Green chili salsa * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fried Tortilla Chips Categories: Appetizers Mexican Vegetarian Servings: 4 8 ea Corn tortillas 1 x Salad oil Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cantaloupe Melba Categories: Desserts Fruits Vegetarian Servings: 8 2 c Fresh raspberries* 1/3 c Sugar 2 T Orange-flavored liqueur** 2 ea Cantaloupes 3 c Raspberry sherbet * Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional) In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish. Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet and Sour Soybeans Categories: Vegetarian Main dish Vegetables Servings: 6 1 x Sweet-sour sauce (see below) 2 T Salad oil 1 ea Large onion cut 1" squares 2 ea Large carrots cut 1/4" slice 1 ea Clove garlic, minced/pressed 1 ea Green pepper * 3/4 c Fresh pineapple chuncks ** 2 ea Tomatoes, cut in wedges 2 1/2 c Cooked soybeans *** * Seeded and cut into 1" squares ** or canned pineapple chuncks drained *** 3 to 3-1/2 hours cooking time after sooking Prepare sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock. garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Per serving: 10 grams protein, 72 grams carbohydrate, no cholesterol, 391 calories ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zucchini Fiesta Salad Categories: Vegetarian Salads Vegetables Servings: 4 1/2 lb Small zucchini* 1/2 lb Small crookneck squash* 2 T Lemon juice 1/4 c Salad oil 1/2 t Salt 1 x Dash of pepper, ground cumin 1 ea Green onion, thinly sliced 1/3 c Diced green chilies 1/3 c Pimento-stuffed olives** 1 pk (3 oz.) cream cheese*** 1 ea Small avocado 1 x Lettuce leaves 1 x Fresh coriander (cilantro) * Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander. Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol, 335 calories. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Salad-in-a-Boat Categories: Vegetarian Salads Vegetables Servings: 6 2/3 c Water 5 T Butter or margarine 1/4 t Salt 2/3 c All-purpose flour 3 ea Eggs 3/4 c Shredded Swiss cheese 1 1/2 c Small spinach leaves 8 ea Cherry tomatoes --------------------EGG-VEGETABLE SALAD-------------------- 1/2 c Mayonnaise 1 t Dijon mustard 1/4 t Ground cumin 1 c Raw cauliflower, sliced 1/4 lb Raw mushrooms, thinly sliced 1 c Frozen peas (thawed) 1 c Celery, thinly sliced 2 ea Green onions & tops, sliced 6 ea Hard-cooked eggs In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spanakopita Categories: Vegetarian Vegetables Pies Servings: 10 1 x Salt (sea salt preferred) 1 ea Onion chopped 1/2 lb Fresh mushrooms sliced 1 x Olive oil and butter 1 ea Minced clove of garlic 1 x Fresh ground pepper (taste) 6 ea Eggs 1/2 lb Feta cheese 1/2 c Grated parmesan 1/4 c Chopped fresh parsley 1 t Organo 1/4 t Dried rosemary (optional) 1/4 lb Butter (1 stick) 1 lb Phyllo dough ** may use 2 12oz pkgs. frozen spinach If using fresh spinach, wash the spinch and remove the rough stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do. Tear the sponach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let it thaw and squeeze out the excess moisture.) Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat. Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bean Vegetable Medley Categories: Vegetarian Main dish Vegetables Servings: 4 3 T Vegetable oil 1 x Large onion, diced 2 x Stalks celery, sliced 1 x Med. green pepper, * 2 x Med. tomatoes, diced 2 c Red kidney beans, drained ** 1 pk Frozen baby lima beans,10 oz 1 c Quick cooking barley 2/3 c Chopped parsley 1 1/2 t Salt 1 t Dried basil leaves 1/4 t Ground black pepper 3 c Boiling water 2 T Grated Cheddar cheese Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature. * Green pepper cut into strips. ** 15-1/2 oz. cans each. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter. From: My Great Recipes ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Stuffed Peppers Categories: Vegetarian Main dish Servings: 4 1/2 c Long-grain brown rice 1 x Salt 4 x Large sweet peppers, * 3 T Butter or margarine 1 x Medium onion, chopped 1/2 c Finely diced celery 1/2 c Sunflower seeds 1/4 c Minced parsley 2 ea Eggs, slightly beaten 1/4 t Dried oregano leaves,crumble 1/4 c 4 oz. chopped green chiles 1 x Black pepper 1/2 c Shred. sharp Cheddar cheese * Red or green peppers. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers). From: My Great Recipes ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sausage Balls Categories: Appetizers Servings: 10 1 lb Bulk Sausage (Hot Or Mild) 2 c Sharp Chedder Cheese Grated 3 c Bisquick Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350 degrees F. for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350 degrees F. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheese Diablo Wafers (HOT) Categories: Appetizers Servings: 10 1 c Unbleached Flour 1/2 lb Sharp Cheddar Cheese, Grated 1/2 c Softened Butter Or Margarine 1 t Cayenne Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Chocolate Mix Categories: Beverages Servings: 10 2 lb (1 pk) Nestles Quick 16 oz (1 Jar) Coffeemate 14 qt (1 box) Powdered Milk 2 lb Powdered Sugar Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Punch Categories: Beverages Servings: 10 2 ea Bottles White Grape Juice 1 ea Bottle Club Soda 56 oz (2 Bottles) 7-Up Mix ingredients. Serve well chilled. Tastes like champagne!! ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Basting Sauce For Roast (For Company) Categories: Sauces Meats Servings: 12 12 lb Chuck Or Arm Roast 2 t Dry Mustard 1/2 t Garlic salt 2 t Onion Salt 2 t Celery Salt 2 t Salt 1 t Pepper 2 T Mayonnaise 2 T Vinegar 2 T Kitchen Bouquet Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brandy Sauce Categories: Sauces Servings: 4 1 c Water 2 T Corn Starch 2 T Butter 1/2 c Sugar 1 t Nutmeg 1/4 c Brandy 1 t Real Vanilla Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Killer Salza (HOT,HOT,HOT) Categories: Sauces Servings: 4 2 pk Dried Chile Pequins * 1 t Cumin (Crushed) 1/2 t Salt (Optional) 2 ea Cloves Garlic (3 If Wanted) 1 t Oregano 1 c Tomato Juice(Can Use Upto 2) * Or other hot peppers. NOTE: Add juice of one lemon if you are canning. ~------------------------------------------------------ ~------------------ Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: Peppers, so watch out. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Layered Mexican Dip Categories: Sauces Appetizers Servings: 10 16 oz (1 cn) Refried Beans 1 c Yogurt 1/2 pk Taco Seasoning 3 ea Avacodos (Can Use 4) * 1 c Sour Cream 1 x Grated Cheddar Cheese 1 x Finely Chopped Tomatoes * Mash avocados with lemon juice to prevent darkening. ~------------------------------------------------------ ~------------------ Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes. Serve with dipping chips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spinach Dip Categories: Sauces Appetizers Servings: 10 1 c Mayonnaise 1 cn Water Chestnuts, Chopped 3 ea Green Onions, Finely Chopped 1 c Sour Cream 1 pk Dry Vegetable Soup Mix 1 pk Frozen Chopped Spinach Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients. Chill several hours. Serve with raw vegetables or serve in round bread bowl that has been made out of a loaf of round bread. BREAD BOWL: loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread pieces into cubes and serve with dip. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grandmother Merrill's Chili Sauce Categories: Sauces Servings: 4 1 ea Large Onion 1/2 c Sugar 1/2 t Salt 1 t Cinnamon 15 oz (1 Cn) Tomatoes 1/2 c Vinegar 1 t Allspice 2 ea Pickled Peppers(Hot Or Mild) Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of sauce. Good on dried peas or beans, boiled cabbage, etc. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: LD's Homade Mayonnaise Categories: Sauces Servings: 4 2 ea Large Eggs 1 t Dry Mustard 4 T Apple Cider Vinegar 1 T Seasoning Salt 1 1/2 c Vegetable Oil Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very slowly (steady flow) while blender continues to run. Might need to stir toward end of adding oil. Makes 1 Pint ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Jalepeno-Cheese Dip - Texas Style Categories: Sauces Servings: 10 1 pt Mayonnaise 1 lb Processed Cheese (Velveeta) 1 ea Med or Large Onion 5 ea GreenPickledJalapeno Peppers 1 x Chips or Dippers For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. ~------------------------------------------------------ ~------------------ Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lone Star Steak Sauce Categories: Sauces Servings: 4 1/2 c Butter 2 T Worcestershire Sauce 3/4 t Black Pepper 2 ea Drops Tabasco 1/2 c Lemon Juice 1 ea Sm. Clove Garlic, Minced 1/2 t Dry Mustard 1 x Salt To Taste Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: All Purpose Barbecue Sauce Categories: Sauces Servings: 4 1/4 c Salad Oil 2 T Soy Sauce 1/4 c Bourbon, Sherry, Or Wine 1 t Garlic Powder 1 x Freshly Ground Pepper Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecue Sauce Categories: Sauces Servings: 4 3/4 c Chopped Onion 3/4 c Tomato Catsup 1/3 c Lemon Juice 3 T Worcestershire Sauce 2 t Salt 1/2 c Salad Oil 3/4 c Water 3 T Sugar 2 T Prepared Mustard 1/2 t Pepper Cook onion until soft in oil. Add remaining ingredients. Simmer 15 minutes. Good for steak, chicken or other barbecue favorites. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mexican Cornbread Categories: Meats Breads Servings: 4 1 lb Ground Meat 1 x Salt & Pepper To Taste 1 c Chopped Onion 1/2 lb Grated American Cheese 3 ea Jalapeno Peppers Finely Chop 1 c Cornmeal 3 ea Large Eggs 1/2 t Soda 3 T Bacon Drippings 1 c Sweet Milk 1 t Salt Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecue Ribs Categories: Meats Sauces Servings: 4 4 lb Spareribs Cut To Serve 1 c Brown Sugar, Firmly Packed 1/4 c Catsup 1/4 c Soy Sauce 1 t Dry Mustard 1/2 c Chili Sauce 1/4 c Dark Rum 1/4 c Worcestershire Sauce 2 ea Cloves Garlic, Crushed 1 x Dash Pepper Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Round-Up Beef (For A Crowd) Categories: Meats Sauces Servings: 20 10 lb Round, Cut Into Strips 1 c Unbleached Flour 1 x Oil To Brown Meat 5 c Water 3 c Catsup 1 1/4 c Brown Sugar, Firmly Packed 1 1/4 c Red Wine Vinegar 5 T Worcestershire Sauce 5 ea Med Onions, Chopped 1 x Salt And Pepper To Taste Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally. Serves 20 - 25 and freezes well. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Vinegar Pie Categories: Pies Desserts Servings: 6 1 c Sugar 2 T Unbleached Flour 1 c Cold Water 5 T Vinegar 2 1/2 T Butter 4 ea Large Eggs, Beaten Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ranch Round Steak Categories: Meats Main dish Servings: 8 3 lb Beef Round Steak * 1/4 c Flour 2 t Dry Mustard 1 1/2 t Salt 1/8 t Pepper 1/4 c Shortening 1/2 c Water 1 T Worcestershire Sauce * Round Steak should be 1/2' thick, and then cut into serving pieces. ~------------------------------------------------------ ~------------------ Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravey over meat and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Wacky Cake Categories: Desserts Cakes Servings: 4 1 1/2 c Unbleached All-Purpose Flour 1 c Sugar 3 T Cocoa 1 t Baking Soda 1/2 t Salt 1 t Vanilla 1 t Vinegar 5 T Vegetable Oil 1 c Cold Water Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Poor Man's Cake Categories: Desserts Cakes Servings: 4 1 c Sugar 2 c Raisins 1 c Lard * 1/4 t Allspice 1/4 t Cloves 1 x Pinch Of Salt 1 t Cinnamon (Or To Taste) * The original recipe calls for Lard. I don't know if shortening will ~------------------------------------------------------ ~------------------ Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruit Cocktail Cake Categories: Cakes Desserts Servings: 8 2 c Unbleached Flour 1 1/2 c Sugar 2 c Fruit Cocktail 2 t Baking Soda 2 ea Large Eggs 1 x Pinch Salt Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruit Coctail Cake Icing Categories: Desserts Cakes Servings: 8 1 1/2 c Sugar 6 oz (1 1/2 sticks) Margraine 1/2 c Pecans 1/2 c Coconut 1 c Undiluted Evaporated Milk Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: GRILLED TURKEY SHISH KABOB Categories: Poultry Low-cal Grill Servings: 4 1 1/4 lb Turkey Breast Tenderloins 1/3 c Chili Sauce 2 T Lemon Juice 1 T Sugar 2 ea Bay Leaves 8 ea Mushrooms 8 ea Cherry Tomatoes 1 x Zucchini medium (1/2" slices 1/2 x Green Pepper (2" squares) 2 ea Onions (cut into 1/4's) 2 T Cooking Oil Cut turkey tenderlions into 1 1/2-inch cubes. Mix next 4 ingredients; pour over turkey cubes. Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6" from heat or coals for 10 minutes. Turn and brush occasionally with marinade. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: STUFFED ZUCCHINI Categories: Vegetables Main dish Low-cal Servings: 4 2 x Zucchini, 6-7"long 1 c Corn, whole-kernel, frozen 1/2 c Cottage Cheese, small curd 1/8 t Salt 1/8 t Pepper, black 2 T Green onions, chopped 1/4 c Parmesan Cheese, grated SERVE AS A VEGETABLE MAIN COURSE. WHILE THE SQUASH IS BAKING YOU'LL HAVE MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD. Preparation: 15 min Cooking: 15 min Calories per serving: 125 1. Preheat the oven to 400F. Cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. 2. Mix together the corn, cottage cheese, salt, pepper, and green onions. Spoon the mixture into the squash halves, mounding it slightly. Top with Parmesan chhese. 3. Place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. YOU CAN ALSO USE YELLOW SQUASH QUICK, THRIFTY COOKING, READER'S DIGEST ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: BAKED ZUCCHINI with TOMATOES Categories: Vegetables Low-cal Servings: 4 3 ea Zucchini, medium sized 2 ea Tomatoes, medium sized 1 x Sweet geen pepper, medium 1 x Yellow onion, medium sized 1/2 t Salt 1/8 t Pepper, black 1/4 c Olive oil THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. Preparation:10 min Cooking: 25 min Calories per serving: 170 1. Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. 2. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. 3. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stir-Fried Zucchini Categories: Vegetables Servings: 4 3 x Zucchini, medium 1 T Salad oil 1/4 c Water 1 1/2 t Salt 1/2 t Sugar Preparation: 10 min Cooking 8 min 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: SUMMER VEGETABLE BOWL Categories: Vegetables Servings: 8 4 ea Bacon slices 12 x Onions, small white 1 x Green pepper, small diced 2 c Hot water 1 lb Green beans 6 ea Ears of corn, broken-1/3s 1 T Salt 2 t Sugar 1/4 t Pepper, white 6 ea Zucchini, small, 1" chunks 2 x Celery stalks, 1" slices 1 x Tomato, large, cut in wedges Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top. GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zucchini Bread Categories: Breads Cakes Servings: 2 3 ea Eggs 1 c Oil 2 c Shreaded raw zucchini 1 3/4 c Sugar 1/4 t Baking powder 2 t Baking soda 2 t Cinnamon 1 t Salt 2 t Vanilla 1 c Chopped nuts 2 c Flour Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F. Recipe may be doubled. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: GAZPACHO Categories: Soups Vegetables Appetizers Servings: 4 1 x Zucchini 1 x Green pepper, small 1 x Onion, small 1 x Cucumber 1 x Tomato, large 3 x Garlic, cloves 1/2 t Cumin 1/4 t Chili powder 4 T Olive oil 12 oz V8 or tomato juice Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS' FOOD GARDEN ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: BAKED ZUCCHINI BOATS Categories: Vegetables Main dish Servings: 8 4 x Zucchini, medium 1 c Rice,long grain cooked 1 x Onion, yellow, chopped 1 x Garlic clove, chopped 1 ea Egg, beaten 2 T Olive oil 1/2 lb Ground beef, lean 1/2 c Bread crumbs 2 c Spaghetti sauce,canned * 3 T Dill, fresh, chopped 2 T Parsley, fresh, chopped 2 T Parmesan cheese, grated * store bought if preferred. ~------------------------------------------------------ ~----------------- Preparation: 30 minutes Cooking: 45 minutes 350F ~------------------------------------------------------ ~------------------ Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ZUCCHINI FRITATTA Categories: Cheese/eggs Vegetables Main dish Servings: 4 1 x Zucchini 2 T Bread crumbs 2 T Milk 1/2 t Lemon peel, fresh, grated 6 ea Eggs 2 T Water 3 T Parmesan or Romano cheese 1 T Butter or oil 1/4 t Nutmeg 1 x Salt and Pepper to taste Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix bread crumbs, milk and lemon peel together, blend with zucchini. Whip eggs, add water and spices and whip again. Pour into hot omlet pan greased with butter/oil. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a hot broiler until slightly browned. THE ANDERSONS' FOOD GARDEN ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ZUCCHINI FRITTERS Categories: Vegetables Appetizers Servings: 8 5 T Bisquick 1/2 c Parmesan cheese 1/4 t Salt 1/8 t Pepper 2 ea Eggs, beaten 2 T Butter 2 c Zucchini, grated Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini. Make 8 to 10 fritters. THE ANDERSONS' FOOD GARDEN ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: SPICY PINEAPPLE ZUCCHINI CAKE Categories: Cakes Desserts Servings: 12 4 ea Eggs 1 c Oil, salad 2 c Sugar 2 t Vanilla 2 c Zucchini, grated 8 oz Pineapple, crushed, drained 3 c Flour 2 t Baking soda 1 t Salt 1 t Baking powder 1 1/2 t Cinnamon 3/4 t Ground nutmeg 1 c Walnuts 1 c Currents or raisins -------------------CREAM CHEESE FROSTING------------------- 3 oz Cream cheese 1/2 t Almond flavoring 4 T Margarine 1/4 t Lemon flavoring 8 oz Powdered sugar Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ~------------------------------------------------------ ~------------------ FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Seafood Pasta Salad Categories: Low-cal Salads Seafood Pasta Vegetables Servings: 4 2 c Pasta, tri-colored spiral 1 c Shrimp, cooked 1/3 c Green pepper, diced 1/4 c Carrots, sliced 1/2 c Zucchini, sliced 1/3 c White wine worcestershire 1/3 c Mayonnaise salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely, ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Vegetable Soup Categories: Soups Itali Servings: 8 8 c Chicken broth (see recipe) 1/3 c Olive oil 1/4 c Chopped parsley 4 ea Garlic cloves 1/4 lb Pancetta or unsmoked bacon 3 c Shredded cabbage 1 ea Medium onion, finely chopped 2 ea Carrots, finely chopped 1 ea Celery stalk, finely chopped 1 ea Potato, peeled, chopped 2 ea Zucchini, finely chopped 1 ea Large tomato, chopped 1/4 lb Mushrooms, finely chopped 1/4 lb String beans finely chopped 4 ea Pieces prosciutto rind 1 x Salt, to taste 1 x Pepper, to taste 1/2 c Grated Parmesan cheese There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. I'll be posting several recipes over the next while that call for pancetta, so if you can find some, it won't go to waste. Prepare chicken broth (see my previously posted recipe). Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes colour, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Key Lime Pie Categories: Desserts Pies Londontowne Servings: 8 3/4 c Key Lime juice 2 t Key Lime juice 2 1/4 c Sweetened condensed milk 1 t Grated Key lime rind 3 ea Egg yolks 1 ea 9" graham cracker pie crust 1 x Sweetened whipped cream Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mary Yarborough Pie Categories: Desserts Pies Londontowne Servings: 8 1 cn Sour pitted cherries 1 cn Drained crushed pineapple-sm 1 pk Cherry Jello (small) 1/4 c Chopped nuts 1/4 c Flour 1 c Sugar 3 ea Bananas 1 x Whipped cream 1 x 9" graham cracker pie crust Combine cherries, sm can pineapple, flour & sugar. Cook until thick. Remove from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour into graham cracker crust. Top with whipped cream and serve. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Black Bottom Pie Categories: Desserts Pies Londontowne Servings: 8 1/2 c Sugar 1 ea 9" baked pastry shell 1 T Cornstarch 1 T Unflavored gelatin 2 c Scalded milk 4 ea Egg yolks, beaten 1/4 c Cold water 1 t Vanilla 1/2 t Vanilla extract 6 oz Semi-sweet chocolate bits 4 ea Egg whites 1/2 c Sugar Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir into sugar & cornstarch mixture. Cook in double boiler, stirring constantly, until it coats spoon. Remove from heat, add vanilla. Remove one cup of this custard mixture and stir in chocolate bits until melted. Pour chocolate mixture inyo pastry shell & chill. Soften gelatin in water and add to remaining hot custard; stir until gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat eggs whites until soft peaks form. Gradually add remaining sugar while beating, until stiff. Fold custard/gelatin into egg whites and pile over chocolate layer in pie shell. Chill until set and garnish with chopped walnuts. Mrs. Henry D. Chaplin ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tyler Pie Categories: Desserts Pies Londontowne Servings: 8 3/4 c White sugar 1/2 c Brown sugar 3 T Cornstarch 1 t Vanilla 1 t Nutmeg 1/4 lb Butter or margarine 1/2 c Milk 2 ea Eggs, separated 1 ea 9" unbaked pastry shell Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins. Mrs. Harold T. Cook says, "This is an old family recipe & guests are always puzzled as to what is in it. Don't tell - keep them guessing! This is the first time I've told." ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lemon Sponge Pie Categories: Desserts Pies Londontowne Servings: 8 1 ea Lemon, juice & rind 3 T Flour 2 T Butter 1/2 t Salt 1 c Sugar 3 ea Eggs, separated 1 1/2 c Hot milk 1 ea 9" pie shell Cream butter and sugar. Add egg yolks and beat well. Add flour, salt, lemon juice and grated rind. Fold in stiffly beaten egg whites. Pour into unbaked pie shell and bake at 325 degrees for 45 minutes. Mrs. John P. Elberti ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blueberry Boy Bait Categories: Desserts Londontowne Servings: 8 2 c Flour 1 1/2 c Sugar 2/3 c Butter 2 t Baking powder 1 t Salt 1 c Milk 2 ea Eggs, separated 1 c Blueberries Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture for topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend well. Beat egg whites until firm; fold into batter and pour into 9" X 11" baking pan. Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pistachio Pudding Dessert Categories: Desserts Londontowne Servings: 10 3 pk Ladyfingers 7 oz (2 bx) Pistachio Ins Pudding 3 c Milk 1 pk Cool Whip (lg) 4 ea Heath candy bars Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk. Place half the ladyfingers in the bottom of a 9" X 13" glass dish. Add half the pudding and half the Cool Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate. Mrs. James Hopkins ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Festive Pudding Categories: Desserts Londontowne Servings: 8 1/2 c Brown sugar 1/2 c Broken nut meats 1 1/4 c Flour 1 c White sugar 1 t Baking soda 1/4 t Salt 1 cn (#2) fruit cocktail, drained Mix nut meats and brown sugar and set aside. Mix remaining ingredients and spread into greased 9" X 9" pan. Sprinkle top with brown sugar/nut mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped cream or ice cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Frozen Graham Custard Categories: Desserts Londontowne Servings: 8 2 ea Eggs 1/2 c Sugar 1 t Vanilla 2 t Lemon juice 1 1/3 c Evaporated milk, chilled 3/4 c Graham cracker crumbs Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares. Mrs. H. Alexander Perry ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pineapple Casserole Categories: Desserts Londontowne Servings: 10 1/4 lb Butter or margarine 3/4 c Sugar 4 ea Eggs, beaten 1 cn Crushed pineapple, drained 5 ea Slices cubed white bread Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread. Bake in buttered bread pan at 350 degrees for 40-60 minutes. Mrs. William Buffum ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creme Brulee Categories: Desserts Londontowne Servings: 4 4 ea Egg yolks 3 T Sugar 1 x Pinch salt 2 c Table cream 1 t Vanilla 1 x Fresh sliced peaches 1 x Fresh strawberries Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of salt. Scald table cream and pour slowly into egg mixture, stirring. Add vanilla and pour into baking dishes. Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife. Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries. Mrs. Brice McAdoo Clagett ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: London Town Gratitude Punch Categories: Beverages Londontowne Servings: 1 1 c Tang 1/2 c Sugar 2/3 c Instant tea powder 3 oz Pkg Wyler lemonade mix 1/2 t Ground cinnamon 1/4 t Ground cloves Combine all ingredients. Use two tablespoons per cup of boiling water. 2 oz rum may optionally be added per cup. Mrs. Robert F. Lewis ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: English Toffee Categories: Desserts Candies Londontowne Servings: 1 2 c Sugar 1 c Butter 2 T Vinegar 1/4 c Safeway gourmet golden syrup 1/4 c Water Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds. Mrs. Thomas H. Morton ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quick Pots de Creme Categories: Desserts Londontowne Servings: 5 1 c Milk 6 oz Semi-sweet chocolate bits 1 ea Egg 2 T Sugar 1 t Rum 1 x Pinch salt Heat milk to boiling point. Place all other ingredients in an electric blender, and add hot milk. Blend at low speed one minute. Stir with a rubber spatula to remove bubbles. Pour into pot de creme cups and chill several hours before serving. Mrs. Thomas H. Morton ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: My Favorite Ice Box Cookies Categories: Desserts Cookies Londontowne Servings: 1 1 lb Dark brown sugar 1/2 lb Butter 1 ea Egg 1 t Vanilla 2 pk English walnuts,chopped fine 2 c Sifted flour Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. Mrs. Henry D. Chaplin ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Golden Sugar Cookies Categories: Desserts Cookies Londontowne Servings: 1 2 1/2 c Sifted flour 1/2 t Vanilla 1 t Baking soda 1 t Lemon flavoring 1 t Cream of tartar 2 c Sugar 1/4 t Salt 2 ea Egg yolks 1 c Butter Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition. Add dry ingredients in 4ths, beating until just blended. Make balls (1 inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10 minutes or until golden brown. Mrs. William W. LaViolette ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Overnight Cookies Categories: Cookies Desserts Londontowne Servings: 1 2 c Sugar 1 1/2 c Melted butter 4 1/2 c Flour 2 t Baking powder 3 ea Eggs 1 x Vanilla (optional) Combine sugar with melted butter. Sift flour and baking powder. Add eggs alternately with flour to creamed mixture of butter and sugar. Add vanilla if desired. Divide dough into 4 parts. Add one of the following to each part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2 c dates 1 t ea. cinnamon and nutmeg Roll dough separately in wax paper or put in molds. Chill in refrigerator. Slice and bake 7-10 minutes at 400 degrees. Mrs. James W. Wilson ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab and Cream Cheese Hors d'oeuvre Categories: Appetizers Fish Londontowne Servings: 1 8 oz Pkg Cream Cheese, softened 8 oz Backfin crabmeat 1 T Milk 2 T Chopped onion 1/2 t Horseradish 2 oz Slivered almonds 1 x Salt 1 x Pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. Mrs. Thomas H. Morton ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab Roll Hors d'oeuvre Categories: Appetizers Fish Londontowne Servings: 1 1 lb Backfin crabmeat 8 oz Cream cheese, softened Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Mrs. James Olfson ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Deviled Crab Croquettes Categories: Fish Londontowne Servings: 4 1 lb Crabmeat 1/2 t Salt 1 c Mashed potatoes 1 x Old Bay seasoning 2 ea Eggs, hard boiled, chopped 1 x Dash onion powder 1 ea Sm. green pepper, chopped 1 T Parsley, chopped 1 ea Egg, beaten 1 x Cracker meal Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. Mrs. John P. Elberti ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab Casserole Categories: Fish Main dish Londontowne Servings: 4 1 lb Crabmeat 2 ea Eggs, separated & beaten 1 1/2 c White sauce 1 x Parsley or green pepper 1/2 t Tabasco 1 x Salt/pepper to taste Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. Mrs. William W. Prentice ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Londontown Terrace Crab Pie Categories: Fish Main dish Londontowne Servings: 6 2 T Butter 1 c Sliced onion rings 1/2 c Celery, chopped 1 c Crabmeat 1 1/2 c Shredded cheese 1 ea 9" unbaked pastry shell 3 ea Eggs 1 t Salt 1/2 t Pepper 2/3 c "Half and Half" 1 x Pinch red pepper Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tarragon Sauce Categories: Sauces Londontowne Servings: 1 1/4 lb Butter 1 t Fresh lemon juice 1 T Tarragon vinegar 1 t White wine Combine ingredients, heat, and serve over crabcakes (see separate recipe). Chopped parsley and chives may be added if desired. Mrs. Jack Beasley ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab Cakes Categories: Fish Main dish Londontowne Servings: 4 1 lb Backfin crabmeat 1 t Worcestershire sauce 2 T Mayonnaise 1 ea Egg, beaten 1/4 c Cracker meal 1 x Garlic to taste 1 x Pinch cayenne pepper Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Golden Crab Puff Categories: Fish Main dish Londontowne Servings: 10 10 ea Slices white bread 1 lb Backfin crabmeat 6 ea Eggs 3 c Milk 2 T Minced parsley 3/4 t Dry mustard 1/2 t Salt 8 oz Shredded sharp Am. cheese Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat. Mrs. James Hopkins ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oysters and Artichoke Casserole Categories: Fish Main dish Londontowne Servings: 10 2 pk Frozen artichoke hearts 1/2 lb Mushrooms, sauteed in butter 1 qt Large oysters 1/4 lb Butter 1 ea Bunch green onions, minced 1/2 c Fresh parsley, minced 1/2 c Browned flour 1 x Dry white wine 2 T Lemon juice 1 ea Thinly sliced unpeeled lemon 1 ea Pinch thyme, salt, pepper 1 x Paprika, cayenne pepper Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oyster Stew Categories: Fish Soups Appetizers Londontowne Servings: 6 1 pt Shucked oysters, with liquor 1 qt Milk 1/4 c Butter 1 x Salt/pepper to taste 1 x Seafood seasoning (optional) Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving). ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Shrimp Categories: Fish Main dish Londontowne Servings: 4 2 lb Large shrimp 1/4 c Fresh parsley 1 c Olive oil 1 T Oregano 4 T Lemon juice 1 T Chopped garlic 4 x Drops hot sauce 1 t Salt 1 T Tomato paste 1 x Pepper to taste Combine all ingredients in a glass dish. Marinade 2 hours at room temperature. Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread. Mrs. Robert F. Lewis ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp and Rice Casserole Categories: Fish Main dish Londontowne Servings: 5 1 1/2 lb Cooked shrimp 2 c Cooked rice 1 pt Light cream 1 t Butter 8 T Catsup 3 T Worcestershire sauce 1/4 t Tabasco sauce Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Simple Scallops Supreme Categories: Fish Main dish Londontowne Servings: 6 2 lb Scallops 4 oz Canned mushrooms 1 cn (10 oz) Cream mushroom soup 1/4 c Sherry 1/2 t Tarragon 1 x Bread crumbs (topping) 1 x Grated cheese (topping) Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour. Mrs. Robert F. Lewis ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sour Cream Dressing Categories: Salads Londontowne Servings: 1 2 ea Eggs, hard boiled 1/2 pt Sour cream 2 ea Spring onions 3 T Vinegar (4?... to taste) 1/2 t Dry mustard 1/2 t Salt 1 T Sugar 1 x Red pepper or paprika Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce. Mrs. Brice McAdoo Clagett ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fresh Spinach Salad Categories: Salads Londontowne Servings: 1 2 T Caesar salad dressing 4 T Cottage cheese 1 x Fresh spinach Two hours before serving, marinate Caesar salad dressing with cottage cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve. Mrs. John P. Elberti ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Calico Salad Categories: Salads Londontowne Servings: 1 1/2 c Sugar 1/2 ea Green pepper, chopped 1/2 c Salad oil 1 ea Med. onion, chopped or rings 1/2 c Vinegar 1 cn Cut green beans 1 t Salt 1 cn Red kidney beans 1/2 t Pepper 1 cn Yellow wax beans Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John P. Elberti ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green and Gold Bean Salad Categories: Salads Londontowne Servings: 6 1 cn (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans, drained 1 c Diced celery 1 t Dillweed 1/2 c Bottled creamy onion dressng 1/4 c Slivered almonds (optional) 1/2 c Salad croutons Mix drained beans, celery and dill, and chill. Just before serving add nuts, croutons and dressing. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Five Cup Fruit Salad Categories: Salads Londontowne Servings: 8 11 oz Can mandarin oranges, draind 13 1/2 oz Can pineapple chunks, draind 1/2 c Juice from pineapple 1 1/2 c Miniature marshmallows 2 c Sour cream 3 1/2 oz Flaked coconut 1 x Grapes/cherries for garnish Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries. Mrs. Robert F. Lewis ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Jello Salad Categories: Salads Londontowne Servings: 8 1 pk Strawberry Jello 2 c Boiling water 3 ea Bananas, mashed 1 cn (lg) crushed pineapple 30 oz Frozen strawberries, undrain 1 pk Sour cream, large Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries. Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H. Alexander Perry ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lime Velvet Salad Categories: Salads Londontowne Servings: 4 1 pk Lime Jello 1 c Boiling water 3 oz Pkg cream cheese 2/3 c Crushed pineapple, w/juice 1/2 c Celery, chopped fine 1/4 c Chopped nuts 1/2 c Heavy cream, whipped 1 x Cherries (optional garnish) Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer, beat at medium speed until well blended. Chill until slightly congealed. Add pineapple, celery and nuts. Fold in whipped cream. Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired. Mrs. John P. Elberti ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Double Raspberry Salad Categories: Salads Londontowne Servings: 8 1 pk Raspberry Jello 1 c Boiling water 1 pk Frozen raspberries 1 cn Whole cranberries Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream of Crab Soup Categories: Soups Appetizers Fish Londontowne Servings: 6 1 lb Crabmeat 1/4 t Celery salt 1 ea Chicken bouillion cube 1 c Boiling water 1 x Dash pepper 1/4 c Chopped onion 1 qt Milk 1 c Butter 1 x Chopped parsley 3 T Flour Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Clam Chowder Categories: Soups Fish Appetizers Londontowne Servings: 4 1 qt Steamed softshell clams 1 ea Onion 3 ea Medium potatoes, diced 2 T Chopped parsley 1/4 lb Butter 2 c Milk 1 x Salt/pepper to taste Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: French Onion Soup with Croutons Categories: Soups Appetizers Londontowne Servings: 4 2 ea Medium onions 2 ea Chicken boullion cubes 1 qt Water 1/2 t Kitchen Bouquet 2 ea Beef bouillion cubes Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice. Mrs. John P. Elberti ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gazpacho Categories: Soups Appetizers Londontowne Servings: 4 1 ea Clove garlic, peeled 1 ea Slim cucumber, peeled/cut 4 ea Ripe tomatos cut in eighths 1/2 ea Green pepper, seeded/sliced 1 t Salt 1/4 t Pepper 1/2 ea Small onion, peeled/sliced 2 T Olive oil 3 T Wine vinegar 1/2 c Ice water Put all ingredients into container of electric blender in order listed. Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped. Chill thoroughly and serve. May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Libby's Jeweled Relish Categories: Relishes Londontowne Servings: 1 1 cn Undrained sauerkraut (lg) 2 c Celery, chopped 1 c Choppd salad olive w/pimento 1/2 c Honey 1 x Grn pepper, chopped-optional 1 x Carrot, grated - optional 1 x Dill or garlic - optional Combine all ingredients. Allow to blend 8 to 10 hours. Chill. Mrs. James W. Wilson ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cranberry relish Categories: Relishes Londontowne Servings: 1 1 pk Fresh cranberries 2 ea Oranges, medium 2 c Sugar 1 c English walnuts, well broken Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in glass container. Mrs. Nicholas J. Constantine ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chili Sauce Categories: Relishes Londontowne Servings: 6 13 lb Tomatoes 1 T Dry mustard 1 lb Celery 2 ea Sticks cinnamon 1 qt Sm onions, chopped 2 lb Brown sugar 3 ea Green peppers 1/4 c Salt 1/2 T Ground cloves 1 qt Cider vinegar Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture. Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot, sterilized jars. Makes 6 pints. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream Biscuits Categories: Breads Londontowne Servings: 1 4 c Flour 1 t Salt 3 t Cream of tartar 1 1/2 t Baking soda 1/4 c Butter 2 c Cream or "Half and Half" Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs. William C. Edmonston ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet Potato Biscuits Categories: Breads Londontowne Servings: 1 1 c Flour 1 c Sweet potatos, cooked/mashed 1 x Salt 2 1/2 t (to 3) baking powder 3 T Sugar (or more, to taste) 1/4 c Shortening Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Corn Fritters Categories: Breads Londontowne Servings: 16 1 1/2 c Sifted flour 1 1/2 t Baking powder 1 t Salt 16 oz Can cream style corn 1 ea Egg, slightly beaten 1 c Corn oil 1 x Powdered sugar Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters. Mrs. John P. Elberti ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Warm Springs Fried Bread Categories: Breads Londontowne Servings: 6 3 c Sifted all-purpose flour 1 T Butter 2 t Baking powder 3/4 c (to 1c) Warm milk 1 t Salt 2 T Melted butter 1 t Sugar 1 x Fat for deep frying Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot. Mrs. Bernard Mahon ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Frances Cook's Bread & Rolls Categories: Breads Londontowne Servings: 24 3/4 c Milk 1 ea Fresh cake yeast 1/4 c Sugar 3 T Shortening 1 t Salt 1 ea Egg 3 1/2 c Flour 1/4 c Lukewarm water Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Whole Wheat Batter Bread Categories: Breads Londontowne Servings: 1 8 c Whole wheat flour 4 T Honey-molasses 3 T Wheat germ 3 1/2 c Very warm water 3 T Soya flour 3 c Corn oil 3 pk Yeast 2 T Salt This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Wheat germ and soya flour may be omitted. Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes. Gradually add more flour, beating well. Dough should be sticky - if runny, add more flour. Put in pans, smoothing top and making sure dough is pushed into corners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove from pan immediately and cool on rack. Mrs. William W. LaViolette ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Corn Lightbread Categories: Breads Londontowne Servings: 1 2 c Cornmeal 1 c All purpose flour 1/2 c Sugar 1 t Baking soda 1 t Salt 2 c Buttermilk or sour milk 3 T Oil or bacon drippings Combine dry ingredients; blend in milk and oil. Spoon into lightly greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan. Mrs. William LaViolette ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pancakes Categories: Breads Londontowne Servings: 4 3 c Flour 1 T Sugar 4 t Baking powder 1 t Salt 1 ea Egg 4 T Shortening 1 1/4 c Milk Sift dry ingredients together twice. Mix with wooden spoon. Add egg, shortening, and milk to make a smooth batter. Makes light, thick pancakes. Mrs. J. Howard Beard ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Angel Biscuits (no rising necessary) Categories: Breads Londontowne Servings: 1 1 ea Cake yeast 3 t Baking powder 2 T Lukewarm water 4 T Sugar 5 c Plain flour 1 t Salt 1 t Soda 1 c Shortening 2 c Buttermilk Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week. Mrs. Leslie M. Smith ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Old Time Cornbread Categories: Breads Londontowne Servings: 1 2 ea Eggs 1 1/2 c Buttermilk 1 t Salt 3/4 t Soda 1 1/2 c Cornmeal 3 T Lard, melted 1 c Flour Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Miniature French Breakfast Puffs Categories: Breads Londontowne Servings: 42 1/3 c Soft shortening/butter mix 1/2 c Sugar 1/4 t Nutmeg 1 ea Egg 1/2 c Milk 1 1/2 c Sifted flour 1/3 c Butter, melted 1 1/2 t Baking powder 1/2 c Sugar 1/2 t Salt 1 t Cinnamon Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15 minutes or until golden brown. Dip immediately in melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. Mrs. James Hopkins ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Irish Bread Categories: Breads Londontowne Servings: 1 1/4 lb Butter 2 1/2 t Baking powder 1/2 c Sugar 1/4 t Salt 2 ea Eggs 1 c Milk 2 1/2 c Flour 1 c Raisins Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheese Souffle Categories: Cheese/eggs Londontowne Servings: 4 1 1/2 c Milk 1/2 c Mild cheddar, shredded 1/2 t Salt 3 ea Eggs, separated 1/2 c Cream of Rice 2 T Butter 1 x Grated Parmesan, optional Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes. Add butter and cheese; stir until melted. Beat egg whites until stiff but not dry. Beat egg yolks until lemon colored. Gradually blend warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese. Sprinkle top lightly with Parmesan. Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. Serve immediately. Mrs. William W. LaViolette ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Yule Log Categories: Appetizers Cheese/eggs Londontowne Servings: 1 8 oz Pkg cream cheese, softened 5 oz Bleu cheese spread 3 T Chopped sweet pickle relish 2 T Instant minced onion 1/2 c Pecans, finely chopped Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as spread with crackers. Mrs. Robert F. Lewis ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruited Cheese Log Categories: Appetizers Cheese/eggs Fruits Londontowne Servings: 1 1/2 c Dried apricots 1 t Poppy seed (optional) 1 lb Monterey Jack cheese, shred 1/2 t Seasoned salt 1/3 c Golden raisins 8 oz Cream cheese, softened 1/3 c Dates, chopped 1/3 c Dry sherry 1 x Walnuts, chopped 1 x Cherries, grapes for garnish Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. Mrs. Stanley Nesbitt ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bay Head Cream Cheese Spread Categories: Appetizers Cheese/eggs Londontowne Servings: 1 8 oz Cream cheese 1 x Garlic and curry powders 1 x Chinese duck sauce Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. Mrs. Donald K. Dement ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheese puffs Categories: Cheese/eggs Londontowne Servings: 4 8 ea Slices white bread 2 c Milk 8 oz Old English cheese slices 1/2 t Pepper 3/4 t Dry mustard 1/4 c Butter, melted 1 t Salt 3 ea Eggs May be prepared the day before. At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy. Mrs. William W. LaViolette ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blender Souffle Categories: Cheese/eggs Londontowne Servings: 4 8 oz Sharp cheddar cheese 1 t Salt 10 ea Slc bread, buttered/cubed 4 ea Eggs 2 c Milk 1 t French cream mustard (May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees. Mrs. R. Gamble Mann ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream Cheese Sauce Categories: Sauces Cheese/eggs Londontowne Servings: 1 8 oz Cream cheese 1 x Cream to thin 1 x Celery salt 1 x Tobasco 1 x Onion juice or powder 1 x Worcestershire sauce Add enough cream to cream cheese to thin. Season to taste. Mrs. R. Gamble Mann ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Chops and Rice Categories: Meats Main dish Londontowne Servings: 4 4 ea Pork chops, lean 2 c Water 1 t Salt 2 T Oil 1 c Rice 1 cn Cream of mushroom soup 1 x Flour 1/4 c Water Bring 2c salted water to boil. Add uncooked rice; cook until tender. Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c water. Cover and cook 15 minutes. Line casserole with rice, cover with chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef in Red Wine Categories: Meats Main dish Londontowne Servings: 10 6 lb Sirloin tip or steamship rnd 3 c Dry red wine 2 c Carrots, sliced 1 c Water 2 ea Clove garlic, minced 2 ea Onions, lg, sliced 1/2 t Pepper 1/2 t Thyme 1 t Dry parsley 1 ea Bay leaf 1 t Salt 2 T Vegetable oil 1 c Tomato sauce 1 cn Condensed beef broth 3 T Cornstarch 3 T Water Make a marinade with the wine, water, onion, carrots, garlic, parsley, thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the marinade over it. Cover tightly and refrigerate overnight or longer. Remove the meat from the marinade and wipe with paper towels. Heat the oil in a heavy pan and brown the meat on all sides. Discard any fat left in pan. Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is tender or to desired doneness. Remove meat from pan and strain juices. Mash onions and carrots. Mix cornstarch in water and stir into juices and mashed vegetables until thickened. Add additional salt if needed. Strain over the sliced meat or serve separately at table. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hunter's Stew Dish for Royalty Categories: Meats Main dish Londontowne Servings: 6 1/2 lb Mushrooms, sliced 1 c Polish sausage, sliced 2 lb Sauerkraut 1/2 lb Beef or pork 1 ea Apple, lg, peeled/sliced 20 oz Can tomatoes 1 c Bacon, coarsely chopped 1/4 c Water 5 ea Peppercorns 1 ea Bay leaf 6 ea Potatos, steamed (1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if canned, drain. In a large casserole put sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer for 75 minutes. Add sausage, meat and bacon. Simmer 1 hour longer. Serve with steamed potatos. Steamed Potatos: Boil peeled potatos in salted water to cover, with a spoonful of butter added. When cooked drain, add butter and teaspoon of chopped dill and let stand covered for 5 minutes. Mrs. Louis Radaj ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dutch Meatloaf Categories: Meats Main dish Londontowne Servings: 6 1 1/2 lb Ground neat 1 1/2 t Salt 1 c Breadcrumbs 1/4 t Pepper 8 oz Tomato sauce. w/onions 2 T Brown sugar 2 T Mustard 1 ea Egg 1 T Vinegar Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350 degrees for 75 minutes. Mrs. Robert F. Lewis ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef 'n' Beer Categories: Meats Main dish Londontowne Servings: 12 4 lb Boneless chuck 12 ea Nushrooms, cut into chunks 1 x Salt & pepper 1 1/2 cn Beer 2 ea Onions, lg, thinly sliced 1 1/2 T Catsup 2 ea Green peppers, lg, sliced 1 T Prepared mustard Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Braised Beef Categories: Meats Main dish Londontowne Servings: 4 1 ea Scallion 1/4 c Medium dry sherry 1 t Sugar 1 ea Clove garlic, minced 1/2 t Salt 1 x Dash pepper 2 x Slice minced fresh gingeroot 2 1/2 T Peanut oil 2 lb Beef chuck 1/2 c Imported soy sauce 3 c Chicken stock Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H. Morton ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef With Wine and Mushroom Sauce Categories: Meats Main dish Londontowne Servings: 10 3 1/2 lb Beef chuck cut in pieces 1 cn Golden mushroom soup 1 c Red wine 1 x Salt & pepper to taste Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Yorkshire Pudding Categories: Breads Londontowne Servings: 2 2 ea Eggs 1 1/2 c Flour 1 x Salt, pinch 1 x Milk 2 T Beef fat Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG. Harlow ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Eggs Baked in Sour Cream Categories: Cheese/eggs Londontowne Servings: 4 1 3/4 c Sour cream 1/2 c Dry bread crumbs 1/4 c Butter 6 ea Eggs 1 x Parmesan cheese, grated In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees. Mrs. James Olfson ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Scotch Eggs Categories: Cheese/eggs Londontowne Servings: 4 8 ea Eggs, hardboiled 2 lb Sausage meat Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce. Mrs William McG. Harlow ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Supremes en Vermouth Categories: Poultry Main dish Londontowne Servings: 6 3 ea Chicken breasts. large 1 pk Sour cream, small 1 pk Pepperige Farm Herb Stuffing 1/4 lb Butter, melted 1/4 c Vermouth, dry 1 cn Cream of mushroom soup 1 x Light cream Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll in bread crumbs, roll up and place in greased baking pan. Drizzle with melted butter and vermouth and bake at 350 degrees for 40-45 minutes. Sauce: Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of chicken or both) soup diluted with half a can of light cream and a vermouth and heated to bubbling. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab Stuffed Chicken Breasts Categories: Poultry Fish Main dish Londontowne Servings: 6 6 ea Chicken breasts 1/2 c Onion, chopped 1/2 c Celery, chopped 3 T Butter 3 T White wine, dry 7 1/2 oz Crabmeat, flaked 1/2 c Herb stuffing mix 2 T All-purpose flour 1/2 t Paprika 1 pk Hollandaise sauce mix 3/4 c Milk 2 T White wine, dry 1/2 c Swiss cheese, shredded 1 x Salt 1 x Pepper Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. Mrs. Robert F. Lewis ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Poached Chicken Breasts Categories: Poultry Main dish Londontowne Servings: 1 1 x Chicken breasts 1 x Lemon juice 1 x Butter 1 x Salt Use as many chicken breasts as you need for dinner. Remove skin & bone, cut into 2 parts and place in baking dish. Sprinkle with lemon juice and dot with butter. Salt to taste. Cover closely and bake about 15 minutes. Do not overcook; pierce with fork to be sure thickest part is done. Use pan juices as a sauce. Mrs. James Olfson ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Pie Categories: Poultry Main dish Londontowne Servings: 6 4 c Cooked chicken 2 t Salt 1 c Celery, finely chopped 4 ea Eggs, slightly beaten 1 c Soft bread crumbs 2 c Chicken broth 2 T Parsley, minced Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife blade. Cover with Drop Biscuits ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken and Beef Categories: Poultry Main dish Londontowne Servings: 4 4 ea Chicken breasts 1/2 c Sour cream 1/4 lb Chipped beef 3 T Bacon, chopped 1 cn Cream of mushroom soup 1 x Paprika Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sour cream and spread over top. Dot with bacon and sprinkle with paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours. Mrs. Bernard Mahon ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Wild Goose Categories: Poultry Main dish Londontowne Servings: 1 1 ea Goose 3 ea Onions 2 ea Apples 2 ea Strips bacon 1 ea Carrot 1 ea Stalk celery 1 ea Bay leaf 3 ea Sprigs parsley 1/2 t Thyme 2 cn Consomme 1 c Red wine, dry 1 T Cornstarch 1 x Salt Soak plucked and cleaned goose overnight in well salted water. Rinse and dry, then stuff with 2 onions and 2 apples, both quartered. Place breast side up in open roaster pan and cover with 2 strips thick bacon. Brown in 475 degree oven until bacon is crisp. Take all fat from pan and discard. Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose should be done so that meat will readily pull off carcass. Remove goose from roaster and place on warm platter. Remove and discard stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Correct seasoning if necessary. Serve with wild rice. Mrs. Nicholas J. Constantine ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken in a Pot Categories: Poultry Main dish Londontowne Servings: 8 2 ea Chickens, frying, quartered 1/2 c Olive oil 1 ea Onion, lg, minced 1 ea Clove garlic, minced 1 t Salt 3/4 t Pepper 1 ea Tomato, med, chopped 1/2 c White wine, dry In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender. Mrs. William C. Edmonston ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Russian Chicken Categories: Poultry Main dish Londontowne Servings: 1 1 x Chicken breasts/other parts 1 pk Dry onion soup mix 8 oz Russian salad dressing 8 oz Apricot preserves Place chicken parts as needed in glass baking dish. Combine dressing, preserves, and dry onion soup mix, and spoon over chicken. Bake at 350 degrees for 1-1/2 hours. Mrs. Robert F. Lewis ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mediterranean Chicken Categories: Poultry Main dish Londontowne Servings: 4 2 1/2 lb Chicken, cut up 1/2 t Oregano 1/2 c Fine dry bread crumbs 1/2 t Thyme 1/2 c Parmesan cheese, grated 1/4 epper 2 t Parsley flakes 1/4 c Melted butter 1 t Salt Snip skin off chicken. Combine all remaining ingredients except butter. Dip chicken in butter, then coat evenly with crumb mixture. Arrange chicken so pieces don't touch in large, shallow, buttered baking dish. Bake in moderate (350 degree) oven until chicken is tender, about 1 hour. Trim with parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Rock Cornish Game Hen Categories: Poultry Main dish Londontowne Servings: 4 4 ea Rock Cornish game hens 1 x Salt & pepper 1/4 c Canned beef consomme 1/4 c Light corn syrup 1 x Butter If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste with salt and pepper. Place breast side up on rack in shallow roasting pan and brush well with butter. Roast uncovered at 400 degrees about 45 minutes or until tender. During last 15 mins of baking, baste several times with mixture of consomme and syrup. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Turkey Crunch Categories: Poultry Main dish Londontowne Servings: 4 3 c Diced cooked turkey 1/4 c Green pepper, chopped 4 oz Mushrooms 1/2 t Poultry seasoning 2 cn Cream of mushroom soup 1/2 c Celery, chopped 1/4 c Onion, chopped 1 c Milk 2 oz Jar sliced pimento, drained 3 oz Chow mein noodles 1 x Butter Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry seasoning into 2 quart casserole greased with butter. Blend together mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein noodles over top. Bake in slow (325 degree) oven for 30 minutes. Mrs. William W. Prentice ---- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Williamsburg Chicken, as served at London Town Categories: Poultry Main dish Londontowne Servings: 10 1 ea Envelope unflavored gelatin 2 c Celery, diced 4 c Chicken, cooked, diced 1/2 c Stuffed olives, sliced 1 c Canned peas, drained 2 T Lemon juice 1 1/2 c Mayonnaise 1 x Salt & pepper to taste 1/3 c Pecans, chopped 1/4 t Leaf thyme 2 ea Eggs, hard cooked, chopped 1 1/2 c Chicken broth 1 x Green grapes for garnish 1 x Oil Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Mrs. Harold Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken or Turkey Casserole Categories: Poultry Main dish Londontowne Servings: 1 1 x Cubed chicken or turkey 2 c Pepperidge Farm Snd Stuffing 1 pk String beans, french cut 2 1/2 T Blanched slivered almonds 1 cn Cream of mushroom soup 1/2 c Milk 2 T Butter, melted 1 1/2 c ravy or 1 can condensed crea Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green beans, and almonds in layers in greased, shallow casserole. Pour over all milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter. Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly. Mrs. Bernard Mahon ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Asparagus Strata Categories: Vegetables Londontowne Servings: 4 1 cn Asparagus, pieces or spears 4 ea American cheese slices 8 ea Bread slices, thin 4 ea Eggs 4 c Milk 1/2 t Salt 1/2 t Dry mustard 1/2 t Pepper Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet-Sour Carrots Categories: Vegetables Relishes Londontowne Servings: 6 1 pk Frozen sliced carrots 1 ea Green pepper, lg, diced 1 ea Onion, lg, diced 1 cn Condensed tomato soup 1 c Sugar 1/2 c Vinegar 1/2 c Oil 1 t Pepper 1 t Salt 1 t Dry mustard Cook 1 bag of frozen sliced carrots in salted water until just tender. Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days. Mrs. Harold T. Cook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Corn Pudding Categories: Vegetables Londontowne Servings: 4 2 T Cornstarch 1 cn Cream style corn (#2) 6 ea Eggs 3 c Canned milk 1 T Sugar 1 x Salt, pinch Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted. Mrs. Leslie M. Smith ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green Bean Casserole Categories: Vegetables Londontowne Servings: 4 1 cn Green beans, french style 1 cn Cream of mushroom soup 1 cn Onion rings In casserole dish mix beans and soup. Top with onion rings. Heat in moderate oven for 20 minutes. Mrs Robert F. Lewis ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Escalloped potatoes Categories: Vegetables Londontowne Servings: 8 6 c Potatos, raw, sliced thin 3 T Butter 3 T Flour 1 1/2 c Milk 1 t Salt 1 x Cayenne 1 c Velveeta, grated 3/4 c Gn pepper/pimento mix grated For sauce: In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking. Mrs Nicholas J. Constantine ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffed Summer Squash Categories: Vegetables Londontowne Servings: 1 1 x Summer squash 1 x Yellow cheese, diced fine 1 x Cream or milk 1 x Salt & pepper 1 x Bread crumbs, fine 1 x Butter Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, salt & pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stir Fried Asparagus Categories: Vegetables Low-cal Servings: 4 1 lb Asparagus 1/2 c Water 1/2 t Instant chicken boullion 1 T Cornstarch 1 T Water, cold 2 T Vegetable oil 1 1/2 c Mushrooms, fresh, sliced 1/8 t Pepper, fresh ground blk Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Asparagus (Generic) Categories: Vegetables Low-cal Servings: 1 1 x Asparagus 1 1/2 lb for 4 servings. Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Asparagus With Toasted Pine Nuts & Lemon Vinai Categories: Vegetables Low-cal Servings: 4 1 lb Asparagus, fresh spears 3 T Pine nuts 1/4 c Olive oil 1 T Lemon juice, fresh 1 ea Clove garlic, crushed 1/2 t Salt 1/2 t Basil, dried whole 1/2 t Oregano, dried whole 1 x Pepper, freshly ground Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Asparagus Won Tons Categories: Vegetables Low-cal Servings: 4 1 x Oil for deep frying 1 ea Envelope veg soup mix 1 c Asparagus, finely chopped 1/4 c Water chestnut, finely chopd 20 ea Won Ton wrappers (3" sq) 1 x Soy sauce, (optional) in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Asparagus Casserole Categories: Vegetables Low-cal Servings: 4 2 c Asparagus, fresh, 2" lengths 1 cn Cream of mushroom soup 4 oz Mushrooms, sliced 2 c Cheddar cheese, grated 1 cn French fried onion ring, 3oz Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tin Plate Special Categories: Main dish Servings: 8 1 lb Dry pinto beans 6 lb Beef rump roast 1 T Lard or shortening 1 c Green or banana pepper strip 2 x Sliced med. onions 2 c Tomato juice 8 oz Can tomato sauce 1/2 c Water 2 t Cider vinegar 2 T Brown sugar 2 t Salt 1 t Dry mustard 1 t Thyme Wash beans;cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour; drain, discarding water. Brown roast in hot fat in a Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 deg. oven for 2 1/2-3 hours or until beans are tender and meat is done. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spike Steak Categories: Main dish Servings: 4 2 x Inch thick sirlion steaks 1 T Black peppercorns 2 x Cloves garlic, minced 4 c Coarse salt 3/4 c Water Trim execess fat from steak. Crack peppercorns coarsely and conce garlic. Press peppercorns and garlic into both sides of steak and let stand at room temperature for 1 hour. Make a thick paste of salt and water; cover top side of peppered steak with half the mixture. If cooking steak over coals cover salt side with a wet cloth or paper towels and place salt side down on grill.(Cloth or paper holds the salt in place;will char as the steak cooks, but this does not affect the taste.) Cover top side with remaining salt mixture and another piece of wet cloth or papper towel. If broiling, put salt side up, 3 in. from heat. Put salt on other side of steak when it is turned. Cook 15 mins. on each side for rare, 25 mins. for med. rare. Remove salt before eating. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: One Shot Sauce Categories: Sauces Servings: 3 1 lb Butter 1/2 c Finely chopped onion 2 x Cloves garlic, minced 1/2 c Whiskey 1/4 c Worcestershire sauce 1 T Pepper 1 1/2 t Dry mustard 1 t Salt 1/4 t Tabasco Melt butter in a saucepan; add onion and garlic and cook slowly until is soft. Add remaining ingredients and beat to mix. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecue Beef Ribs Categories: Main dish Servings: 4 5 lb Beef short ribs 3 c Black Jack BBQ Sauce Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs. turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Black Jack BBQ Sauce Categories: Sauces Servings: 2 1 c Strong black coffee 1 c Worcestershire sauce 1 c Catsup 1/2 c Cider vinegar 1/2 c Brown sugar 3 T Chili powder 2 t Salt 2 c Chopped onions 1/4 c Minced hot chili peppers 6 x Cloves garlic, minced Combine all ingredients in a saucepan and simmer 25 mins. Strain or puree in a blender or food processor. Refrigerate between uses. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chuckwagon Stew Categories: Main dish Servings: 6 2 1/2 lb Beef cubes.(5 cups) 2 T All-purpose flour 1 T Paprika 1 t Chili powder 2 t Salt 3 T Lard 2 x Sliced onions 1 x Clove garlic, minced 28 oz Can tomatoes 3 T Chili powder 1 T Cinnamon 1 t Ground cloves 1/2 t Dry chrushed red peppers 2 c Chopped potatoes 2 c Chopped carrots Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 mins. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dry Baking Mix Categories: Servings: 1 2 c All-purpose flour 1 T Sugar 1 T Baking powder 1 t Salt 1/3 c Lard or shortening Sift or mix ingredients. Cut in lard till mixture resembles fine meal. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Wild Onion Bread Categories: Breads Servings: 1 1 1/2 oz Package onion soup mix 3/4 c Hot water 1 pk Dry yeast 2 T Sugar 2 T Warm water 1 x Egg 2 x Recipies Dry Baking Mix 1 c Sourdough Starter Add soup mix to 3/4 cup hot water;let stand until lukewarm. In a separate container, soften yeast and sugar with 2 tablespoons warm water.Beat soup mixture and yeast mixture together with egg, 1 cup Dry Baking Mix and Sourdough Starter. Stir in remaining Dry Baking Mix to make a stiff dough. Place on a floured surface;knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise for 2 hrs. Shape into a round loaf. Place on a greased pan, cover and let rise 45 mins. Bake in a 375 Deg. oven for 35 mins. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stir Crazy Cake Categories: Cakes Servings: 1 2 1/2 c All-purpose flour 1 1/2 c Sugar 1/2 c Cocoa 2 t Soda 1/2 t Salt 2/3 c Cooking oil 2 T Vinegar 1 T Vanilla 2 c Cold water or coffee 1/4 c Sugar 1/2 t Cinnamon Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13X9X2 inch metal baking pan. Stir with a fork to mix;form 3 wells in flour mixture. Pour oil into one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Do not beat. Combine remaining sugar and cinnamon;sprinkle over batter. Bake in 350 deg. oven for 35-40 mins. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dried Apple Cakes Categories: Cakes Servings: 12 1/2 lb Dried apples, chopped 4 c Water 1 c Sugar 1 x Recipe Dry Baking Mix 1 1/2 c Sourdough Starter 1/2 c Brown sugar 1 t Cinnamon 1/2 t Nutmeg 1/4 c Butter Cook dried apples in 4 cups water until tender.Drain and save juice. Measure 2 cups juice, adding water if needed. Mix 1/4 cup sugar with Dry Baking Mix;stir in Sourdough Starter to moisten flour. Turn out onto a floured surface, knead lightly;pat or roll to a 12X18 inch rectangle. Sprinkle with apples. Roll, starting at short end;cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, butter and the 2 cups apple liquid into a large deep skillet. Bring to a boil. Gently lower apple slices into hot syrup. Bake in a 375 deg. oven for 35-40 mins. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Cranberry Pie Categories: Pies Desserts Servings: 8 1 x Double Crust Pie Crust 3/4 c Sugar 1/4 c Corn starch 1 t Cinnamon 5 c Peeled apple slices 2 c Cranberries, fresh or frozen 1/3 c Corn syrup, light or dark 1 T Butter or margarine 1 x Milk 1 x Sugar Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute. Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pumpkin Swirl Pie Categories: Pies Desserts Servings: 8 1 x Pie crust, single crust 8 oz Cream cheese, softened 1/2 c Corn syrup, light 1 t Vanilla 1 c Pumpkin 2 ea Eggs 1/2 c Evaporated milk 1/4 c Sugar 1 1/2 t Pumpkin pie spice 1/4 t Salt Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute edge. Heat oven to 325F. In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in half the corn syrup and vanilla until smooth. Spread evenly over bottom of pie crust-lined pan. In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth. Carefully pour over cream cheese mixture in pie shell. With knife or small spatula, swirl mixture to give marbled effect. Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack. Store in refrigerator. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Almond Pie Categories: Pies Desserts Servings: 8 1 ea Pie crust, single crust 3/4 c Sugar 1/4 c Corn starch 3 ea Eggs 1/2 c Butter or margarine, melted 1/2 c Corn syrup, light or dark 1/4 t Almond extract 2 c Apples, peeled and chopped 1 c Almonds, toasted and sliced 1 ea Apple, peeled & sliced thin 2 T Almonds, toasted and sliced =------------------------------- GARNISH ~-------------------------------- Prepare pie crust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine remaining sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: DIRTY RICE Categories: Grains Cajun Servings: 2 2 T Chicken fat 1/2 lb Chicken gizzards 1/4 lb Ground pork 1 ea Bay leaves 1 ea Yellow onions 1 1/2 ea Celery stalks 1/2 ea Bell peppers, green 1 ea Garlic cloves 1 t Tabasco sauce 1 t Salt 1 t Black pepper 2 t Paprika 1 t Dry mustard 1 t Cumin 1/2 t Thyme 1/2 t Oregano 2 T Butter 2 c Pork stock 1/2 lb Chicken livers 1 c Rice Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Chip Cheesecake Dip Categories: Cheese Desserts Dips Fruits Servings: 6 1/2 c Raisins 1 tb Brandy 2 c Cream Cheese; Softened 1/2 c Whipping Cream 1/2 t Vanilla Extract 1/4 c Dark Brown Sugar 1 t Cinnamon; Ground 1/2 c Mini Chocolate Chips 1 x Cinnamon; Ground ~-----------------------------GARNISH------------------ ~-------------- Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mexican Pinto Bean Dip Categories: Appetizers Beans Dips Vegetables Servings: 4 3 c Pinto Beans; Cooked 1/4 c Water 1/2 c Monterey Jack; Shredded 1/2 c Chili Powder 1 1/2 t Salsa Verde; Hot Green Salsa Puree the beans to a coarse paste in a blender or food processor or mash by hand. Place the bean paste in a sauce pan with the water and heat. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes. Put in chafing dish and serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apricot Almond Buns Categories: Breads Fruits Servings: 14 4 3/4 c Flour - all purpose 1 c Brown sugar -firm packed 1/2 t Salt 2 pk Yeast 1/2 c Milk 1/2 c Water 3 T Margarine 2 ea Eggs 1/4 c Margarine - melted 1 c Apricots, chopped dried 1/2 c Almonds, slivered In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the way through. Fan sections; set on greased baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20 minutes. Cool. Glaze if desired. From Fleishmanns's Yeast package 11/90 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Banana Nut Bread Categories: Breads Fruits Servings: 2 4 3/4 c Flour - all purpose 3/4 c Sugar 1 t Salt 2 pk Yeast- active dry 1/3 c Evaporated milk - undiluted 1/3 c Water 1/3 c Margarine 2 ea Eggs - at room 1 c Banana - mashed 1/2 c Pecans, chopped 2 t Cinnamon, ground 2 T Margarine, melted mperature In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool. From Fleischmann's Yeast package 11/90 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oatmeal Bread Categories: Breads Servings: 4 3 1/2 c Water 1/2 c Margarine 1/2 c Honey 5 1/2 c White flour 4 c Rolled oats 4 pk Yeast 2 tb Salt 4 ea Eggs 1/2 c Wheat germ 1/2 c Cornmeal 4 1/2 c Wheat flour Heat water, margarine, and honey to 120f (48c). Add white flour, oats, yeast, salt, and eggs. Beat in mixer for 3 minutes. Add remaining ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead on floured board til smooth & not sticky. Place in greased bowl, turn over, cover, and let rise 45 minutes til doubled. Punch down, cut into even portions, roll out evenly to 3/8" thickness. Roll like a jelly roll, pinch down ends, fold ends under, & place in greased pans. Cover and let rise 1 hour til doubled. Bake at 375f for 40 minutes, cool on wire racks, serve. Makes 4 large loaves. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Italian Sausage Sweet Categories: Italian Sausage Pork Servings: 1 5 lb Coarse Ground Pork Butt 3 t Fennel seed 2 t White Pepper 1 1/2 t Sage Leaves 5 ea Cloves pressed garlic 3 t Salt 1 c White wine Combine all ingredients, mix well and stuff into hog casing or make patties. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Italian Sausage Sweet #2 Categories: Italian Sausage Pork Servings: 1 5 lb Coarse ground Pork butt 2 T Salt 1 1/2 t Fennel Seed 1 t Black Pepper 2 t Sugar 1 c Water Combine all ingredients, mix well and stuff into hog casing. To cook, fry or bake. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Italian Sausage (Sweet or Hot) Categories: Italian Sausage Pork Servings: 1 5 lb Coarse Ground Pork Butt 1 1/3 T Salt 1 1/3 T Ground Coriander 3/16 T Coarse Ground Black 5 ea Cloves pressed garlic 2 T Paprika 1 c Cold water pper Add 2 tsp crushed red peppers for HOT sausage. Combine all ingredients, mix well and stuff into hog casing or make patties. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ROCKY ROAD FUDGE BARS Categories: Desserts Cookies Servings: 36 1/2 c Butter 1 oz Unsweetened chocolate 1 c Sugar 1 c Flour 1/2 c Walnuts, chopped 1 t Baking powder 1 t Vanilla 2 ea Eggs 6 oz Cream cheese 1/2 c Sugar 2 T Flour 1/4 c Butter 1 ea Eggs 1/2 t Vanilla 1/4 c Walnuts, chopped 6 oz Semi-sweet chocolate bits 2 c Marshmallow miniatures 1/4 c Butter 1 oz Unsweetened chocolate 2 oz Cream cheese 1/4 c Milk 3 c Powdered sugar 1 t Vanilla BROWNIES: Grease and flour a 13x9 in. pan. Melt 1/2 c. butter and one square chocolate. Add 1 c. sugar, 1 c. flour, 1/2 c. nuts, 1 t. baking powder, 1 t. vanilla and 2 eggs. Mix well and spread in pan. FILLING: Combine 6 oz. cream cheese, 1/2 c. sugar, 2 T. flour, 1/4 c. softened butter, 1 egg and 1/2 t. vanilla. Beat one minute on medium until smooth and fluffy. Stir in 1/4c. nuts. Spread over chocolate mixture. Sprinkle with chocolate bits. Bake in preheated 350 degree oven 25 to 35 min. (use toothpick test). Remove from oven, sprinkle with marshmallows, and bake 2 more minutes. TOPPING: Melt 1/4 c. butter, 1 square chocolate, 2 oz. cream cheese and milk. Stir in powdered sugar and 1 t. vanilla until smooth. Pour over bars and swirl with a spoon. Cool and cut into bars. Store in refrigerator. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Nutty Apricot Bars Categories: Desserts Fruits Servings: 48 12 oz Apricots - dried 3/4 c Sugar 3/4 c Butter / margarine -softened 1 c Sugar 2 c Flour- all purpose 1/2 t Baking soda 1/4 t Salt 3 oz Coconut - flaked 1/2 c Pecans or walnuts - chopped Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruitcake Cookies Categories: Cookies Desserts Fruits Desserts Servings: 120 16 oz Pineapple-ylw candy'd,chop'd 8 oz Cherries, red 8 oz Cherries,grn candy'd,chop'd 2 c Raisins, golden 4 c Pecans or walnuts, chopped 3 1/2 c Flour, all purpose 1/2 c Butter/margarine, softened 1 c Brown sugar, firmly 4 ea Eggs, separated 1 T Baking soda 3 T Milk 1/4 c Brandy 1 t Cinnamon, ground 1 t Nutmeg, ground ndy'd,chop'd cked Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Frosted Pumpkin-Walnut Cookies Categories: Cookies Desserts Servings: 90 1/2 c Butter/margarine, softened 1 1/2 c Brown sugar, firmly 2 ea Eggs 1 c Pumpkin -cooked, mashed 1/2 t Lemon extract 1/2 t Vanilla extract 2 1/2 c Flour - all purpose 1 T Baking powder 1/2 t Salt 2 t Pumpkin pie spice 1 c Walnuts, chopped 1 ea Maple frosting recipe 1/4 c Butter/margarine, softened 2 1/4 c Powdered sugar, sifted 2 T Milk 3/4 t Maple extract cked Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen. (Maple Frosting) Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup. From Southern Living Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creme de Menthe Brownies Categories: Desserts Chocolate Servings: 48 4 ea Chocolate -1 oz squares 1 c Butter or margarine 4 ea Eggs 2 c Sugar 1 c Flour 1/2 t Salt 1 t Vanilla extract 1/2 c Chocolate morsels, melted 4 c Powdered sugar - sifted 1/2 c Butter or margarine- melted 1/4 c Half and half 1/4 c Creme de Menthe - green 1 c Walnuts - finely chopped Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add flour, salt, vanilla, and chocolate mixture; beat at low speed 1 minute. Spoon mixture into a lightly greased and floured 13x9x2 inch pan. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; spread Creme de Menthe Frosting (see below) over top. Chill at least 4 hours. Drizzle melted chocolate over frosting or pipe in desired design using metal tip No.3 or 4. Cut into bars immediately. Remove from pan, and chill at least 1 hour. Store in an airtight container in refrigerator. Yield 4 dozen. ----- Creme de Menthe Frosting ----- Combine all ingredients except walnuts in a mixing bowl; beat at high speed of an electric mixer until smooth. Stir in walnuts. Yield: enough for 4 dozen bars. From the Southern Living Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream Cheese Swirl Brownies Categories: Chocolate Desserts Servings: 16 4 oz Chocolate -sweet baking 3 T Butter or margarine 2 T Butter /margarine - softened 3 oz Cream cheese - softened 1/4 c Sugar 1 ea Egg 1 T Flour - all purpose 1/2 t Vanilla extract 2 ea Eggs 3/4 c Sugar 1/2 c Flour - all purpose 1/2 t Baking powder 1/4 t Salt 1 t Vanilla extract 1/4 t Almond extract 1/2 c Pecans or walnuts-chopped Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored. Gradually add 3/4 cup sugar, beating well. Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well. Stir in cooled chocolate, flavorings, and pecans. Pour half of chocolate batter into a greased 8 inch square pan. Spread with cheese mixture; top with remaining chocolate batter. Cut through mixture in pan with a knife to create a marbled effect. Bake at 350F for 35 to 40 minutes. Cool on wire rack; cut into squares. Yield: 16 brownies. From the Southern Living Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rosy Berry Soup Categories: Fruits Soups Servings: 5 20 oz Raspberries-frozen, thawed 2 c Burgundy 2 1/2 c Water 1 ea Cinnamon-3 inch stick 1/4 T Cornstarch 1 x Whipping cream Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). Bring mixture to a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid; stir well. Bring remaining liquid to a boil. Reduce heat to low, and stir in cornstarch mixture. Cook, stirring constantly, until slightly thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl in with a knife. Yield: 5 cups. Strawberries my be substituted for raspberries. From Southern Living Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork St. Tammany Categories: Meats Main dish Servings: 12 6 oz Rice-long grain & wild mix 1/2 c Water, boiling 1/2 c Apricots-chopped, dried 2 ea Onions-green, finely 1/2 c Mushrooms-chopped fresh 1/4 c Green pepper-chopped 2 T Butter/margarine, melted 3 T Pecans-chopped 1 T Parsley, chopped fresh 1/8 t Garlic salt 1/8 t Pepper 1 ds Red pepper 5 lb Pork loin roast-rol'd bonele 4 ea Bacon slices 1 cn Apricot halves (optional) 1 x Parsley sprigs (optional) opped Cook rice according to package directions. Set aside. Pour boiling water over apricots; let stand 20 minutes to soften. Drain. Saute green onions, mushrooms, and green pepper in butter until tender. Stir in rice, apricots, pecans, parsley, and seasonings. Remove strings and slice roast in half lengthwise, if not purchased sliced. Slice pork pieces lengthwise in half again, slicing to but not through one side. Lay pieces side by side, and spoon stuffing mixture evenly over pork. Beginning with 1 long side, roll pork jellyroll fashion, and tie securely with heavy string at 2 inch intervals. Place roast on a lightly greased rack in a shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing. Place an aluminum foil tent over roast. Bake at 325F for 3 hours or until meat thermometer registers 160F (30-35 minutes per pound). Remove foil for the last 30-40 minutes of baking. Remove roast from oven; let stand 5 minutes. Remove string; slice and garnish with apricot halves and parsley, if desired. Yield: 12 to 15 servings. From Southern Living Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Steak and Cheese Categories: Beef Cheese Servings: 6 2 lb Top Round Steak 1/4 c Flour 1/2 t Salt 1/4 t Pepper 1/4 t Garlic or Celery Salt 6 T Butter 1 ea Lg Onion, finely chopped 1 c Beef Bullion 1 c Sharp Cheddar Cheese, grated 2 T Parsley, finely chopped Steak should be cut in thin slices. Pound steak out until it is about 1/4-inch thick. Combine flour, salt, pepper and garlic salt and rub into steak on both sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat. Sprinkle with chopped onion and add bullion. Bring to a boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle cheese and parsley over top, cover again, and cook another minute or so to melt cheese. Good served with hot fluffy rice. Source: TEXAS THE BEAUTIFUL COOKBOOK ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Coke Cake Categories: Cakes Desserts Servings: 8 2 c Flour 2 c Sugar 1 1/2 c Marshmallows 1/2 c Shortening 1/2 c Margarine 3 T Cocoa 1 c Coca-Cola 1/2 c Buttermilk 1 t Baking Soda 2 ea Eggs, beaten 1/2 c Margarine 3 T Cocoa 6 T Coca-Cola 1 lb Powdered Sugar 1 c Pecans, chopped Marshmallows may be chopped or miniature. Sift together flour and sugar, stir in marshmallows and set aside. Bring to a boil, shortening, margarine, cocoa and Coke. Remove from heat and pour over dry ingredients. Stir in buttermilk, baking soda and eggs. Do not beat this cake mixture. Pour into a greased 13x9x2-inch pan and bake in a preheated 350 deg. oven for 45 minutes or until done. Cool 30 minutes before frosting cake. Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil. Boil a minute, remove from heat and gradually add sugar. Stir in pecans. Source: TEXAS THE BEAUTIFUL COOKBOOK ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CREAMED ONIONS Categories: Vegetables Servings: 4 8 ea White onions 1/2 pt Whipping cream 4 T Flour 1/4 t Cayenne pepper 4 T Butter 1/2 t Salt Peel the onions. Parboil in about 3/4 cup water. (I do this part in a covered casserole in the microwave). Make white sauce with rest of ingredients. If you like a stronger onion flavor, thin the white sauce with part or all of the onion water. Otherwise, thin it with your choice of cream, milk, water, chicken broth or whatever flavor you like. Add onions and bake at 325 to 350 until bubbly. If you're a real creamed onion pig like we are, this will not serve four. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lemon Butter Categories: Sauces Servings: 1 1/4 c Butter or Margarine 1 T Lemon Juice 1 T Parsley, chopped 1/2 t Salt 1/8 t Cayenne A dash of hot pepper sauce may be used instead of the cayenne. In 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. (Or, in small bowl with spoon, stir butter or margarine until creamy. Slowly stir in remaining ingredients.) Serve Lemon Butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish. Source: The Good Housekeeping Illustrated Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mississippi Mud Cake Categories: Cakes Desserts Servings: 8 1/2 c Butter, softened 1 c Sugar 3 x Eggs 3/4 c All Purpose Flour 1/2 t Baking Powder 1 ea Dash Salt 1/4 c +1 /12 T Cocoa 1 t Vanilla Extract 1 c Pecans, chopped 10 oz Marshmallows 1 ea Chocolate Frosting 1/4 c Butter 1/4 c +2 T Cocoa 1/4 c +3 T Warm Milk 1 t Vanilla Extract 16 oz Powdered Sugar, sifted Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yield: one 13x9 inch cake. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yield: enough for one 13x9 inch cake. Source: Southern Heritage CAKES Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cola Roast Categories: Beef Servings: 8 1 t Salt 1/2 t Pepper 1/2 t Garlic Powder 4 lb Bottom Round Roast 3 T Vegetable Oil 1 o Cola Flavored Carbonated 12 oz Chili Sauce 2 T Worcestershire Sauce 2 T Hot Pepper Sauce Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2 to 3 hours until tender. Source: The Mr. Food Cookbook OOH it's so GOOD!! ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hawaiian sweet-and-sour meatballs Categories: Main dish Servings: 4 1 1/2 lb Ground beef 1/4 t Nutmeg 1 t Salt 2 T Salad oil 1/2 c Brown sugar 2 c Fresh pineapple chunks 2 ea Eggs 1 ea Onion, minced 1/4 t Pepper 2 ea Green peppers,bite size 1/4 t Garlic powder or minced garl 4 T Cornstarch 1 1/4 c Pineapple juice 1 T Soy sauce 1/3 c Water 3 T Vinegar Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated. Yield 4 to 6 servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Wonderful Layered Peach Dessert Categories: Desserts Servings: 4 1 1/2 c Plain flour 1/2 c Chopped pecans 1/4 c Packed brown sugar 1/2 c Melted butter 8 oz Cream cheese, softened 8 oz Whipped topping 2 c (3c) Peaches & sugar 1 3/4 c Powdered sugar 1/2 t Almond flavoring FOR CRUST: Combine flour, sugar and pecans. Add the butter. Mix well and press mixture in bottom of 13 x 9 baking dish. Bake at 350F for 18-20 minutes. Cool. FOR FILLING: Beat cream cheese and powdered sugar at medium speed until light and fluffy. Fold in whipped topping and almond flavoring. Drain peaches and add to whipped topping mixture. Spoon over cooled crust and chill for several hours. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheese Balls Categories: Appetizers Servings: 20 1 ea Stick butter, melted 1 c Plain flour 1/8 t Cayenne pepper 1 c Grated sharp cheddar cheese 1 c Rice Krispies 1 ea Dash hot sauce Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Junction City Raspberry Pie Categories: Pies Desserts Servings: 6 20 oz Frozen Raspberries, thawed 2 c Vanilla Wafer Crumbs 1/2 c Sugar 1 t Cinnamon 5 T Butter, melted 1 pk Unflavored Gelatin 1/4 c Water, cold 1/2 t Lemon Peel 1/2 pt Heavy Cream 1 t Vanilla Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired. Source: Missouri Cookin' ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ozark Mountains Stew Categories: Soups Servings: 8 5 c Beef Cubes 2 T Flour 1 T Paprika 1 t Chili Powder 2 t Salt 3 T Lard 2 ea Onions, sliced 1 ea Clove Garlic, minced 28 oz Can Tomatoes 3 T Chili Powder 1 T Cinnamon 1 t Ground Cloves 1 t Dry Crushed Red Peppers 2 c Potatoes, chopped 2 c Carrots, chopped Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes). Source: Missouri Cookin' ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange Potato Bread Categories: Breads Desserts Servings: 1 2 3/4 c All Purpose Flour, sifted 2 1/2 t Baking Powder 3/4 t Salt 1 T Salad Oil 1 1/4 c Fresh Orange Juice 1 c Sugar 1 t Soda 1 ea Egg 1/2 t Vanilla 1 T Grated Orange Rind 1/2 c Nuts, chopped 2/3 c Riced Cooked Potatoes In large bowl sift together flour, sugar, baking powder, baking soda and salt. In small bowl, beat together egg, oil, orange juice, orange rind and vanilla. Stir in prepared potatoes. Add orange mixture all at once to dry ingredients and stir to mix well; sift in nuts. Turn into greased 9x5x3 loaf pan. Bake in 325 oven 60 min. until cake tester inserted comes out clean. Cool 10 min. Remove from pan and cool completely. Source: Indian Cookin ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Petto di Pollo al Limone e Zen Zaro Categories: Poultry Meats Main dish Servings: 4 4 ea Boneless Chicken Breasts 2 T Unsalted Butter 1 c Dry White Wine 1/2 c Sliced Marinated Ginger 3 ea Juice of Medium Lemons 1/4 c Parsley, finely chopped 1. Remove skin and fat from chicken breasts. With a wooden mallet, flatten (and tenderize) chicken breasts. 2. With a sharp knife, slit the breasts through the centre, leaving a small hinge for the two halves. 3. In a heavy skillet, melt butter. Add wine and heat together until bubbly. Add prepared chicken breasts and cook on medium-high heat for about two minutes or until the chicken appears half cooked. 4. Add lemon juice and ginger to the chicken. 5. Reduce heat to medium-low and complete cooking, about six minutes 6. Remove breasts with a slotted spoon and serve immediately on a warmed platter. Garnish with lemon wedges and chopped parsley. From The Gazette, 90/12/05. Recipe from La Transition's John Gilsenan. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spaghetti Chitarra Parmigiana Categories: Main dish Servings: 4 1/4 c Olive Oil 2 1/2 T Butter 8 ea Medium Mushrooms, sliced 4 ea Cloves of garlic, minced 1 ds Crushed Chili Peppers 2 t Powdered Oregano 1 1/2 lb Fresh Chitarra Pasta On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside. In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and toss all together until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese. From The Gazette, 90/12/05 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Tortoni Categories: Servings: 4 2 ea Sq Unsweetened Chocolate 6 oz Semi Sweet Chocolate 1/2 c Chopped almonds 4 ea Egg Whites 1/8 t Cream of Tartar 1/8 t Salt 1/4 c Sugar 2 1/2 c Whipping Cream 2 t Sugar 1 T Vanilla 6 oz Chopped Candied Red Cherries In a microwave oven or over boiling water, melt both kinds of chocolate. Set aside to cool. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes. Beat egg whites with cream of tartar and salt until foamy white. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form. Beat two cups of cream in a bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well. Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture. Small chunks of chocolate may remain. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter). Freeze until firm. four hours or overnight. Beat remaining 1/2 cup of cream in a small bowl until stiff. Garnish each tortoni with a rosette of cream and a candied cherry. From The Gazette, 90/12/05 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fajitas Categories: Mexican Main dish Poultry Servings: 8 1 1/2 lb Boneless chicken breast 2 x Garlic cloves 2 x Jalapeno peppers 1/2 c Olive Oil 1/3 c Dry Sherry 1 T Chili Powder 2 t Ground cumin Slice the chicken breast into long 1/2 inch wide strips. To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely (10 seconds or so). Add the remaining ingredients and process until smooth (about another 10 seconds.) Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Preheat the oven broiler. Drain the chicken, reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes; turn, baste with marinade, and broil for another five minutes. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde. Source: Pleasures of Cooking magazine, Jan/Feb 1987, p. 11. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Salsa Verde Categories: Mexican Sauces Servings: 20 2 x Garlic cloves 3 x Scallions 1/2 c Parsley leaves 1/4 c Cilantro 1 x Pickled jalapeno pepper 13 oz Tomatillos (fresh or canned) 4 oz Mild green peppers (chopped) 1/4 t Hot pepper sauce 1 t Salt (or to taste) Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987, p.10-11. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kentucky Kernels - S.A. Express News - Karen H Categories: Cookies Holiday Servings: 10 4 T Butter (1/2 Stick) 1 ea Box of Powdered Sugar 1/3 c Bourbon 1 c Pecans, chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zinfandeli's Tortilla Soup - S.A. Express - Ar Categories: Soups Mexican Texas Servings: 8 1 T Vegetable Oil (or two) 1 1/2 t Garlic, fresh, chopped 8 ea Corn Tortillas, chop coarse 2 c Onion puree 1 t Cayenne pepper 2 T Cumin powder 3 ea Bay Leaves 3/4 c Tomato Paste 1 1/2 T Chicken Base (See note) 1/2 c Water 1/4 c Cilantro, fresh, chopped 2 T Epazote, chopped 1 ea Salt to taste 1 ea White pepper to taste 2 ea Chicken breasts, cook & dice 1 ea Chopped Avocado 1 ea Corn Tortilla strips, fried 1 ea Shredded Monterey Jack Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio..... Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Boudin Blanc I - (Sausage-Making Cookbook) Categories: Sausage Servings: 5 2 1/2 lb Pork butt, fine ground 2 1/2 lb Chicken breast, fine ground 2 T Salt 3 t White Pepper 3 t Quatre-epices 20 ea Eggs 6 T Rice flour 6 c Milk Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pour la France's Fudge Caramel Cake - Express Categories: Cakes Texas Desserts Sauces Servings: 10 2 ea 9-inch layers of choc. Cake 1 ea Fudge Icing (Recipe) 1 ea Caramel Sauce (Recipe) 1 1/2 c Cashews, roasted, unsalted 2 c Heavy Cream 2 1/2 lb Semisweet Chocolate 1/3 c Light Corn Syrup 1 c Brown Sugar, firmly packed 2 t Butter 1/8 t Salt 1/3 c Heavy Cream FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas...... ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pour la France Chocolate Decadence Categories: Cakes Desserts Texas Servings: 6 1 c Butter or margarine 1 1/3 lb Dark semi-sweet chocolate 1 T Granulated sugar 1 T Unsifted all-purpose flour 1 x Whipped Cream 1 x Raspberry Sauce Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San Antonio. Tx Melt butter and chocolate together over very low heat, stirring constantly. Set aside to cool. Whip eggs with electric mixer until they reach full volume, approximately 7 minutes. Carefully fold in chocolate mixture, sugar and flour. Pour batter in 10 inch cake pan that has been greased and lined with wax paper or parchment paper. Bake in preheated 325 degree oven 30 minutes. Be careful not to overbake. Cool completely to room temperature before removing from pan. To serve, spoon whipped cream on top of sliced Chocolate Decadence. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala. Put all ingredients in small saucepan. Bring to boil. Refrigerate until serving time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp Dip Categories: Dips Seafood Servings: 1 10 oz Canned Shrimp, drained 1/4 c Dr. Pepper 2 t Lemon Juice, fresh 1/8 t Onion Salt 1 x Dash Garlic Powder 3 ea Drops of Tabasco Sauce (or4) 8 oz Cream Cheese, softened 3 T Mayonnaise 1 t Worcestershire Sauce Combine 1/2 the shrimp and the remaining ingredients in blender or electric mixer; blend until fluffy and smooth. Coarsely chop remaining shrimp; fold into mixture. Refrigerate. Source: Cookin' with Dr. Pepper ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cajun Catfish with Spicy Strawberry Sauce Categories: Fish Cajun Servings: 4 2 lb Catfish Fillets 1 x Salt 1 x Black Pepper 2 oz Hot Pepper Sauce 1 1/2 c Strawberry Preserves 1/2 c Red Wine Vinegar 1 T Soy Sauce 1/4 c Seafood Cocktail Sauce 1 ea Clove Garlic, minced 2 t Horseradish 3/4 c Cornmeal 3/4 c Flour 1/2 c Safflour Oil 1 x Fresh Strawberries, 1 x Parsley Sprigs, optional * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bean Dip A La Dr. Pepper Categories: Dips Servings: 2 1 ea Can Red Kidney Beans, drain 3 T Tomato Paste 2 T Oil 1 t Salt 1/4 t Black Pepper 1 ea Clove Garlic, minced 1/2 c Dr. Pepper 4 oz Can Green Chilies, drained 1 t Worcestershire Sauce 1 c Sharp Cheddar, shredded 1 x Crisp Chopped Bacon Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips, crackers. Source: Cookin' with Dr. Pepper ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cranberry Fruit Nut Bread Categories: Breads Desserts Servings: 1 1 c Ocean Spray Cranberries 1/2 c Nuts, chopped 1 T Orange Peel, grated 2 c All Purpose Flour 1 c Sugar 1 1/2 t Baking Powder 1 t Salt 1/2 t Baking Soda 2 T Shortening 1/4 c Orange Juice 1 ea Egg, well beaten * Cranberries can be either fresh or frozen and should be coarsely chopped. Preheat oven to 350"F. Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking soda, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into the prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight. Source: Skaggs ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marshmallow Fudge Categories: Candies Servings: 1 1 c Milk 2 1/2 c Sugar 2 T Light Corn Syrup 1 t Vanilla 2 ea Square Unsweetened Chocolate 1/4 t Salt 2 T Oleo 12 ea Marshmallows * 6 T of Cocoa may be substituted for the Unsweetened CHocolate Squares Heat milk & chocolate together in heavy saucepan over low heat until chocolate is melted. Add sugar, salt and corn syrup. Cook, stirring until boiling starts. Cover and boil 3 minutes to wash down sugar crystals from pan sides. Uncover. Cook without stirring until thermometer reaches 232 degrees. Remove from heat and cool without stirring to lukewarm. Add vanilla and beat until fudge thickens and looses it's gloss. Cut each marshmallow into 8 pieces and stir into fudge. Turn into greased pan. Cut into squares when firm. Source: Grandmothers Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Endive, Beet and Red-Onion Salad Categories: Salads Servings: 4 1/2 lb Raw Beets, trimmed 3 ea Heads of Belgian Endives, md 1 ea Red onion 1 T Dijon Mustard 1 T Red Wine Vinegar 3 T Vegetable oil 4 T Finely Chopped Parsley Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve. Serves 4. From The Gazette 90/12/12. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spaghetti with Shrimp and Eggplant Categories: Main dish Servings: 4 1 1/2 lb Medium sized shrimps 1 ea Eggplant (1 pound) 4 T Olive oil 1 T Finely chopped garlic 4 cn Imported crushed tomatoes 1 t Honey 1/4 t Hot red pepper flakes 1/4 c Coarsely chopped fresh basil 4 qt Water 3/4 lb Spaghetti 3/4 c Grated parmesan cheese Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basic (flat Italian parsley can be substituted), salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing it, until it's nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese. Serves 4. From The Gazette 90/12/12. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Truffier au Chocolat a la Cafe de Paris Categories: Desserts Servings: 16 1 ea 9 inch chocolate layer cake 2 lb Semi-sweet chocolate 8 oz White fondant 2 c Whipping cream With a serrated knife or thread, cut cake into two layers and place one layer in a 9 inch springform pan. In a double boiler, over hot water, melt chocolate and fondant. Or, use a microwave oven to melt the ingredients, allowing 12 minutes for chocolate, 20 seconds for fondant - medium power. Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds. Beat the remaining chilled cream until it forms soft peaks; set aside. In a large bowl, combine warm cram with fondant and melted chocolate. Stir until ingredients are evenly blended and the temperature is reduced to lukewarm. Beat the soft chocolate mixture and gradually incorporate the whipped cream. Spoon one-half of the creamy chocolate mixture over cake. Top with second layer of cake. Complete by spreading the second half of the chocolate mixture over top. Refrigerate the cake for 8 to 12 hours. Serve chilled with whipped cream and chocolate curls. Serves 16. From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the Cafe de Paris, 66 St. Louis in Quebec City. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Walnut Shortbread Categories: Cookies Servings: 12 1 c Softened butter 3/4 c Icing sugar 1 t Vanilla 1 1/2 c Chopped walnuts 12 ea Large walnut pieces Cream butter, icing sugar and vanilla until light. Stir in flour and chopped walnuts. Pat dough into 9-inch pan with removable bottom. Score with fork into 12 pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie sheet. Bake in oven heated to 325 degrees for 40 minutes or until lightly brown. Cool. Cut into wedges. Makes 12 servings. Store in tightly covered tin container. From The Gazette 90/12/12. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kay's Shortbread Categories: Cookies Servings: 6 1 c Butter 3/4 c Icing sugar 2 c All-purpose flour 1 t Cornstarch 1 pn Baking powder 1 pn Salt In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool. Makes five to six dozen. From The Gazette, 90/12/12 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kentucky Pecan Cake Categories: Cakes Desserts Servings: 1 2 1/2 c Self Rising Flour 2 c Sugar 1 1/2 c Vegetable Oil 1 c Applesauce 2 1/2 T Ground Cinnamon 2 T Hot Water 4 ea Egg Yolks 1 c Chopped Pecans 4 ea Egg Whites 1 x Powdered Sugar Combine first 7 ingredients in order listed; beat at medium speed of mixer until smooth. Stir in chopped pecans. Beat egg whites (at room temperature) until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350" for 1 hour and 30 minutes. Invert pan, and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peanut Butter Pie Categories: Pies Desserts Servings: 1 8 oz Cream Cheese 1 c Crunchy Peanut Butter 16 oz Whipped Topping 1 1/2 c Sifted Powdered Sugar 2 ea 9-in Graham Cracker Crusts 1 x Garnish: chocolate shavings Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar, and continue beating until smooth. Spoon filling into prepared crusts. Cover and freeze at least 8 hours. Garnish, if desired. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Piney Woods Hush Puppies Categories: Breads Texas Servings: 48 2 1/2 c Yellow Corn Meal 1 t Soda 1 t Salt 2 T Granulated Sugar 2 T All-Purpose Flour 1 T Baking Powder 1 ea Egg, beaten 2 c Buttermilk 1 1/2 c Cooking Oil (about) Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon. If it is too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil to heat a few seconds after removing a batch. Delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen hush puppies, place on oven rack in preheated 250"F until very hot and crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in about 2 1/2 minutes. When batter consistency is correct and oil is at 350"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil. If they are cooked in oil that is too hot, they will not cook in the center. Serving suggestions: Especially good served with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source: Texas Recipes from Texas Places v1 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brandied Cheddar Spread Categories: Appetizers Servings: 5 1 lb sharp cheddar cheese 1/3 c brandy 3 T butter (room temp) 2 T heavy cream 1 ea dash nutmeg 1 ea dash cayenne pepper Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serving so the cheese may be spread easily. A good bourbon may be substituted for brandy with excellent results. Makes about two cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Skewered Mozzarella With Canadian Bacon Categories: Appetizers Servings: 4 28 ea sliced Canadian bacon 12 oz mozzarella cheese 12 ea slices french bread 12 ea slices raw tomato 1/3 c salad oil 2 ea cans tomato sauce 1 1/2 c grated parmesan cheese 1 ea paprika 1 ea salad oil again Note: You'll need four skewers approximately 10-12 in. long. Also the french bread should be the long and narrow kind cut into 1/2 inch slices. The raw tomato is also cut into 1/2 inch slices. The cans of tomato sauce are 8 oz. You'll need 28 pieces of cheese to equal the number of slices of bacon. Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of Canadian bacon around each piece of cheese. Press the bacon firmly to hold the cheese in place. Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be merely light brown. On each skewer thread alternate pieces of bacon apped around the mozzarella, bread and tomato. Begin and end with the con. Place each skewer in a shallow baking pan or shallow earthenware sserole. Be sure the folded top of each piece of bacon is up. Pour mato sauce over each skewer. Sprinkle generously with parmesan cheese. rinkle lightly with paprika and additional salad oil. Preheat the oven 400 degrees. Bake the skewers until brown on top. Serve immediately ile very hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Chicken Salad (Oster Kitchen Center Cook Categories: Cheese/eggs Casseroles Main dish Poultry Servings: 4 2 c Chicken -cooked, diced 1/2 c Mayonnaise 1 1/2 c Celery - diced 1 ea Lemon slice - peeled 1/2 c Almonds - blanched 1/2 ea Onion - small 4 c Potato chips - whole 1 c Cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sam Arnold's Boneless Rump Roast Categories: Main dish Meats Servings: 10 1 x Boneless Rump Roast 1 x Salt 1 x Fresh Rosemary Needles 1 x Garlic Salt 1 x Freshly Ground Black Pepper 1 x Beer; OR 1 x Wine; OR 1 x Vinegar; OR 1 x Lemon Juice 1 x Beef Stock; OR 1 x Red Wine 1 x Minced Shallots NOTE: This recipe is adjustable to all sizes of roasts. This is the Marinate the meat for a couple of hours in a liquid that is slightly acidic--a liquid such as wine, beer, vinegar, or lemon juice. Roast for 15 minutes per pound at 325 degrees F. For the last 15 minutes, cook at 500 degrees F. For example, for a 4 pound roast, total cooking time is 1 hour but it will be 45 minutes at 325 degrees F. and 15 minutes at 500 degrees F. This will crust the outside of the roast and the inside will be medium, barely pink. This is based on room temperature meat. If the meat is quite cold, extend the baking time. After 3/4 of the cooking time, sprinkle with salt and some fresh or dry rosemary needles. Turn the roast with WOODEN SPOONS (Very important that you do not pierce the meat) and season it all over. Rosemary, seasoned salt or garlic salt are nice, and some freshly ground black pepper adds to the flavor also. Swab the roast with some fresh lemon juice--this will also add to the zing of the meat. When cooked, snip off the cords and slice to serve. From the roasting pan, spoon off the fat from the accumulated juice. Add some beef stock or red wine to the juices, a few minced shallots or green onion shreds and cook down at high heat to a reduction or concentrated sauce. Adjust the seasonings, salt, pepper, and herbs of your choice, and serve with the roast. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rumaki Categories: Appetizers Poultry Meats Servings: 12 1 lb Chicken Livers 8 oz Water Chestnuts; Drained 12 ea Bacon Strips 1/4 c Soy Sauce 1/2 t Ginger; Powdered 1/2 t Chinese 5-Spice Powder; OR 1/2 t Curry Powder Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ginger-Garlic Shrimp, China Royal Categories: Garlic Fish Main dish Servings: 4 16 ea Jumbo Shrimp, With Shell 1/4 c Vegetable Oil 1 ea Piece Ginger * 3 ea Cloves Garlic Peeled/Crushed 2 ea Green Onions/Scallions ** 1 x Salt & Pepper To Taste * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spicy Marinated Shrimp and Garlic Categories: Garlic Main dish Servings: 6 1 c Olive Oil 1 x Juice Of 1 Lemon 1/2 t Paprika 1 ea Bay Leaf 1 t Crushed Rosemary Leaves 1/4 t Cayenne Pepper 1 x Dashes Tabasco Sauce 1 x Salt (To Taste) 1 x Fresh Ground Pepper(2 Taste) 1 x Dashes Worcestershire Sauce 30 ea Cloves Garlic * 1 1/2 lb Shrimp (About 20 /lb) 1 x Fresh parsley, Chopped * Cloves of garlic should be parboiled and peeled. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Roasted Garlic Categories: Garlic Appetizers Servings: 1 1 x Whole Heads Of Garlic 1 x Toasted Rounds French Bread 1 x Softened Sweet Butter Preheat oven to 375 degrees F. Remove the papery outer covering of whole garlic head, but do not separate the cloves or peel them. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out, like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwrapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve. With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months. To keep indefinitely, cover with a film of olive oil. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Potato Dumplings Categories: German Potatoes Servings: 4 8 ea Med. Potatoes 3 ea Egg Yolks, Beaten 3 T Corn Starch 1 c Bread Crumbs 1/2 t Pepper 1 1/2 t Salt 1 x Flour Peel potatoes and boil in salted water until soft. Drain and mash smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and pepper. Mix thoroughly and shape into dumplings. You may need to add flour to make dumplings hold together. Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 or 20 minutes. Source: Cooking German Style ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Peanut Butter Pie Categories: Desserts Pies Servings: 6 1/3 c Semi-sweet Chocolate Chips 1 tb Light Corn Syrup 1 tb Water 1/3 c Creamy Peanut Butter 1/3 c Sugar 3 tb Light Corn Syrup 3 tb Water 1/4 c Peanuts; Chopped 2 ea Egg Whites; Lg 2 tb Sugar 1 t Vanilla 1 c Heavy Cream; Whipped 14 ea PeanutButterSandwichCookies 3 tb Butter Or Regular Margarine ~----------------------PEANUT BUTTER COOKIE CRUST------------------------- Prepare the Peanut Butter Cookie Crust and set aside. Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the peanut butter cookie crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hours or overnight. Remove from the freezer 10 minutes before serving. PEANUT BUTTER COOKIE CRUST: Crush the cookies and melt the butter or margarine. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tabbouli Salad Categories: Salads Vegetables Servings: 6 1 c Bulgur wheat, uncooked 2 c Boiling water 1/3 c Vegetable oil 1/3 c Lemon juice 2 t Salt 1 t Pepper 1/2 c Parsley, chopped 3 T Mint, fresh chopped or, 2 t Mint, dry crumbled 6 ea Green onions & tops, minced 2 ea Tomatoes, chopped Pour boiling water over wheat in a bowl. Let stand one hour. Drain well and return to bowl. Add remaining ingredients and blend well. Chill at least two hours. Serve on a bed of lettuce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: German Chocolate Pie Categories: Desserts Pies Chocolate Servings: 12 3 c Sugar 7 tb Baking Cocoa 13 oz Evaporated Milk 4 ea Eggs: Lg, Beaten 1/2 c Butter Or Regular Margarine 1 t Vanilla 2 c Coconut; Flaked 1 c Pecans; Chopped 2 ea Unbaked 9-inch Pie Shells Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Chip-Pecan Pie Categories: Chocolate Desserts Pies Servings: 6 1/2 c Semi-Sweet Chocolate Chips 1 ea Unbaked 8-inch Pie Shell 2 ea Eggs; Lg 3/4 c Dark Corn Syrup 1/2 c Sugar 1/4 c Butter Or Regular Margarine 1/4 t Salt 3/4 c Pecan Halves Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell. Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Pecan Pie Categories: Chocolate Desserts Pies Servings: 8 3/4 c Sugar 1/2 t Salt 1 c Light Corn Syrup 3 oz Baking Chocolate,Melt & Cool 3 tb Butter or Regular Margarine 3 ea Eggs; Lg 1 t Vanilla 1 c Pecans; Chopped 1 ea Unbaked 9-inch Pie Shell Combine the sugar, slat, corn syrup, cooled chocolate, melted butter, eggs and vanilla in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and turn into the unbaked pie shell. Bake in a 375 degree F. oven for 35 minutes or until set. (Pie will be puffy when it comes out of the oven and will sink while cooling.) Cool on a wire rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Extra-Rich Chocolate Pecan Pie Categories: Chocolate Desserts Pies Servings: 6 6 oz Semi-Sweet Chocolate Chips 2/3 c Evaporated Milk 2 tb Butter Or Regular Margarine 2 ea Eggs; Lg, Slightly Beaten 1 c Sugar 2 tb Unbleached Flour 1/4 t Salt 1 t Vanilla 1 c Pecans; Chopped 1 ea Unbaked 9-inch Pie Shell Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Filled Berlin Doughnuts (Bismarks) Categories: Breads Desserts Servings: 12 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 1/4 c Warm Water; (110-115 Deg F) 1/2 c Sugar 1 t Salt 1/3 c Butter Or Regular Margarine 1 tb Orange Juice 2 t Rum Extract 1 c Milk; Scalded 1 x Unbleached Flour; * 2 ea Eggs; Lg, Well Beaten 1 x Fat For Deep Frying; ** 1 x Jam Or Jelly * Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs. Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm. When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes. Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes). About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool. Cut a slit through the center in the side of each doughnut. Force about 1/2 ts of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Micro-Wave Peanut Brittle Categories: Candies Servings: 12 1 c Raw peanuts 1 c Sugar 1/2 c White corn syrup 1/8 t Salt 1 t Butter 1 t Vanilla 1 t Baking soda Stir together peanuts, sugar, syrup, salt. Cook 4 minutes on high. Stirring well, cook another 4 minutes. Add butter and vanilla to peanut mixture stirring to blend. Return and cook 2 minutes. (Peanuts will be slightly browned and syrup hot). Add baking soda and gently stir till foamy. Pour onto aluminum foil. Let cool, break into pieces and store air tight container. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quebec-Style Roast Goose Categories: Main dish Meats Servings: 6 10 ea Slices, White Bread 1 c Dried Currants 4 ea Apples, Peeled, Sliced 1 T Dried Thyme 4 T Melted Butter 1 T Vegetable Oil 1 ea Goose (8 - 10 lbs) 1 ea Chopped Onion 1 ea Chopped Carrot 1 ea Chopped Stalk of Celery 1 ea Clove, Garlic, minced 1 ea Bay Leaf 3 ea Whole Cloves 1 ea Sprig, Fresh Thyme 1 ea Sprig, Fresh Marjoram 1/4 c White Wine 1 t Tomato Paste 1 cn 10 oz Chicken Bouillon Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings. From The Gazette 90/12/19. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Buche de Noel Categories: Cakes Servings: 4 6 ea Eggs 1 c Granulated Sugar 1 c Cake and pastry flour 1 t Baking powder 1 pn Salt 1 ds Vanilla Extract 1 ea Fruit Jelly or Jam Beat eggs until foamy, then beat in sugar. Sift flour, baking powder and salt together and beat into egg mixture. Blend in vanilla. Grease a jelly roll pan, 17 by 11 inches. Spread with wax paper, grease paper, then sprinkle with flour. Pour batter into prepared pan and bake in oven preheated to 400 degrees until cake springs back when pressed with finger, 10 - 20 minutes. Turn cake out onto tea towel sprinkled with icing sugar. Roll up the shorter side, using towel to push cake into place, then unroll, trim off crisp edges, spread with jelly or jam, and roll up. Let cool on rack. Ice with a chocolate butter icing. Ends of "log" may be iced with a mocha icing and the log sprinkled as desired with icing sugar. From The Gazette 90/12/19. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bar-B-Barn Ribs Categories: Meats Servings: 4 2 lb Ribs, Parboiled 1 c Apple Sauce 2 c Brown Sugar 1/2 c Lemon Juice 1/2 t Salt 1/2 t Pepper 1/2 t Paprika 1/2 t Garlic Powder 1/2 t Cinnamon In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Over medium-high heat, bring the sauce to the boiling point and continue boiling for one to two minutes. Place parboiled ribs in an ovenproof dish and brush liberally with the sauce. Bake for 45 minutes at 350 degrees. Turn ribs and bush underside with remaining sauce. Continue baking for 45 minutes. Serves four. From The Gazette, 90/12/19. Bar-B-Barn ribs are a Montreal favourite. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot and Spicy Almonds Categories: Desserts Servings: 4 1/4 c Unsalted Butter 2 T Worcestershire sauce 1 t Ground Cumin 1/2 t Sugar 1 t Garlic Powder 1/2 t Cayenne Powder 3 c Whole Natural Almonds 1/2 c Coarse Salt Preheat oven to 350 degrees Melt the butter in a medium-size saucepan. Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook over low heat for 2 - 3 minutes. Add the nuts and stir to coat evenly with seasonings. Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally. Remove from the oven and toss with coarse salt. Cool. From The Gazette 90/12/19. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Forgotten Cookies Categories: Cookies Servings: 36 2 ea Egg Whites 1 pn Salt 1/4 c White Sugar 1 t Vanilla 1 c Chocolate Chips Preheat oven to 325 degrees. Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel. Makes 3 dozen. From The Gazette 90/12/19. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beacon Hill Cookies Categories: Cookies Servings: 36 2 ea Egg whites 1/2 c Sugar 1/2 t Vinegar 1/2 t Vanilla 1 c Chocolate chips 3/4 c Chopped walnuts or pecans Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mincemeat Plum Pudding Categories: Cakes Servings: 8 1 1/2 c Bottled mincemeat 1/2 c Packed brown sugar 1/3 c Butter 1/2 c Orange juice 1 t Finely grated orange rind 2 T Dark rum or brandy 1 1/2 c All-purpose flour 1 1/2 t Baking powder 1/2 t Baking soda 1/2 t Cinnamon 2 ea Eggs, lightly beaten 3/4 c Chopped walnuts or almonds In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum. Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once. In another bowl, sift together the flour, baking powder, soda and cinnamon. Pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined. Lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper. If using souffle dish, invert a greased glass in the centre of dish. Spoon batter evenly into prepared dish. Place an inverted dinner plate in the bottom of microwave and set the dish on the plate. Microwave at medium for 10 minutes. Rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist. Let stand on counter top for 15 minutes. Run a knife around the outside of dish. Invert on to a serving plate and let cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm. Accompany with Rum Eggnog Sauce. Serves 8. From The Gazette 90/12/19. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rum Eggnog Sauce Categories: Sauces Servings: 8 1 1/2 c Store-bought Eggnog 1 T Cornstarch 1/2 c Whipping cream 2 T Rum or brandy In a 4 cup glass measure, blend the eggnog and cornstarch until smooth. Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice. Cover and let cool slightly; refrigerate until cold. In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy. Fold into eggnog mixture until smooth. Refrigerate sauce until ready to serve. Makes about 2 cups. From The Gazette 90/12/19. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheesy Chilanda Casserole Categories: Mexican Cheese Servings: 4 1 lb Ground Beef 1 ea Med. Bell Pepper, chopped 1 ea Clove Garlic, minced 16 oz Pinto Beans, drained 15 oz Tomato Sauce 1 c Picante Sauce, med. hot 1 t Ground Cumin 1/2 t Salt 12 ea Corn Tortillas 2 c Shredded Cheese 1 x Lettuce, shredded 1 x Sour Cream 1 x Fresh Tomato, chopped * Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce. Source: 01!02!91 Tyler Morning Telegraph (Bennie Cox) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Smackin Cracklin Cornbread Categories: Breads Servings: 8 2 c Self-rising corn meal 1 t Sugar 1/4 t Salt 1 1/2 c Crackers 1 1/2 c Buttermilk 1 T Flour 2 t Melted butter 1 1/2 c Cracklins Mix all ingredients well. Form into two pones. Put additional shortening or drippings on top. Bake at 450 degrees for 20 minutes. You may use a divided iron skillet or cornstick pan. Actually, you can use a regular on skillet if that's all you have. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Seasoned Turkey Patties Categories: Poultry Microwave Turkey Servings: 4 1 pk Fresh Ground Turkey 1/2 c Chopped onion 1/3 c Fine dry bread crumbs 1 x Egg 1 1/4 t Worcestershire sauce 1/2 t Poultry seasoning 1/2 t Garlic salt 1/2 t Seasoned salt Mix all ingredients. Shape into four or five 1/2 inch thick patties. Prepare your grill, stove, oven or microwave. Cook 4 minutes each side. For microwave cook 2 minutes each side. Occasionally brush with broth, butter or barbecue sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bacon-Wrapped Turkey Burgers Categories: Turkey Main dish Servings: 6 12 ea Bacon slices 1 pk Fresh ground turkey 1/2 c Fine dry bread crumbs 1 t Worcestershire Sauce 1/2 t Garlic salt Set oven control to broil and/or 550 degrees. Cook back until limp; cool. Mix turkey, bread crumbs, worcestershire sauce and garlic salt. Salt and pepper to taste. Shape into 6 1/2" inch thick patties. Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks. Broil with tops about 4" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Savory Turkey Loaf Categories: Turkey Servings: 8 1 pk Fresh Ground Turkey 3/4 c Fine dry bread crumbs 3/4 c Milk 1/2 c Onion, finely chopped 1/2 c Green pepper finely chopped 2 x Eggs, beaten 1 T Worcestershire sauce 1 T Prepared horseradish 1 t Poultry seasoning 1 t Dry mustard 1/4 t Garlic powder Heat oven to 350 degrees. Grease loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches. Mix all ingredients in bowl thoroughly. Salt and pepper to taste. Press firmly in loaf pan. Bake until turkey is no longer pink and mixture is firm, about 1 1/4 hours. Let stand 10 minutes. Top each serving with catsup if desired. Note: Recipe can be doubled. Bake in waxed paper-lined 6 cup ring mold about 1 1/4 hours. From: The turkey store cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Turkey-Macaroni Chili Categories: Turkey Pasta Main dish Servings: 8 2 T Cooking oil 1 pk Fresh ground turkey 1 x Onion, medium, chopped 1 x Green pepper, chopped 2 1/2 c Chicken broth 1 pk Elbow macaroni-7 oz uncooked 1 cn Tomato sauce 15 oz. 1 T Vinegar 1 1/2 t Sugar 1 t Chili powder 1 t Garlic salt 1/4 c Grated parmesan cheese 2 T Grated parmesan cheese 1 T Parsley Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins. Salt and pepper to taste. Sprinkle rest of cheese on and serve. From: The turkey store cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Rice Ruination Categories: Desserts Servings: 8 1 cn Condensed milk (14 oz.) 2 oz Chopped semi-sweet 4 T (1/2 stick) unsalted butter 1/2 c Milk 2 ea Egg yolks 3 t Vanilla extract 2 c Steamed boiled long-grained 1 t Confectioners' sugar 1 c Heavy or whipping cream 1 ea Piece of semi-sweet chocolat 1. Preheat the oven to 325 F. Butter a shallow souffle dish. 2. Combine the condensed milk with the chocolate in a medium-sized saucepan over low heat. Cook, stirring constantly, until the chocolate has melted, 5 minutes. Gradually add the butter, and stir until melted. Remove the pan from the heat. 3. Whisk the milk into the chocolate mixture. Beat in the egg yolks and 2 teaspoons of the vanilla. Then stir in the rice. Pour the mixture into the prepared souffle dish, and bake 30 minutes. The middle will be slightly loose. Cool on a wire rack. Refrigerate, covered, until well chilled. 4. Before serving, beat the cream in a large bowl until slightly thickened. Add the remaining 1 teaspoon vanilla and the confectioners' sugar, and beat until stiff. Pile the whipped cream on top of the pudding. Using a vegetable peeler, scrape the piece of semi-sweet chocolate over the top to make chocolate curls. Refrigerate until ready to serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cooked Wild Rice Categories: Vegetables Servings: 2 1/3 c Wild Rice 1 c Water 1 ea Bacon Strip; Thick, Lean 1 t Butter; Unsalted 1 x Salt 1 x White Pepper; Freshly Ground Put the wild rice and water in a small sauce pan. Bring the water to a boil, then reduce the heat to a bare simmer, cover and cook until the rice is tender, 1 to 1 1/4 hours. While the rice is cooking, saute the bacon until golden brown and crisp, then drain on a paper towel. Cut the bacon crosswise into thin julienne strips and set aside. When the rice is done, gently stir in the butter with a fork until melted; season to taste with salt and pepper. Just before serving, toss the rice with the bacon strips. Makes 1 cup ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peanut Soup Categories: Soups Servings: 4 3 T Butter 1 ea Onion, chopped 2 ea Stalks Celery, chopped 1 T Flour 6 c Chicken Stock 3/4 c Peanut Butter 1 x Salt to taste 1 x Squeeze of Lemon Juice 1/2 c Heavy Cream 1/2 c Chopped Peanuts Saute onions and celery in butter until soft. Sprinkle flour over vegetables and cook 1 minute, stirring to coat. Add stock and peanut butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then puree in batches in blender. (The soup may be made ahead to this point and refrigerated.) To serve, reheat in saucepan over medium heat. Correct seasoning with salt and lemon juice. Serve with a dash of cream and a sprinkling of peanuts. SOURCE: Dallas Morning News, 11/18/90 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pizzalinni Greek Salad Dressing Categories: Salads Servings: 4 1/2 t Dry Mustard 1/2 t Salt 1 ea Large Egg 1 1/4 c Salad Oil 1 T White Vinegar 2 T Lemon Juice 6 ea Cloves Garlic, finely minced 1 t Dried Oregano 1/2 t Worcestershire sauce 1 ds Pepper (to taste) In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil and lemon juice. Stir in minced garlic, oregano, worcestershire sauce. Add pepper. Refrigerate mixture. Makes about 1 1/4 cups. From The Gazette, 91/01/09. The Pizzalini restaurant is owned by Spiro Maltezos. With his Hobart mixer running very slowly, Maltezos allows one hour to make the dressing. "A tiny hole punched in a can lets the vegetable oil drip into the eggs at a suitable rate," he said. The restaurant is located at 4805 Sources in Pierrefond (Montreal). ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hearty Minestrone Categories: Soups Servings: 6 1 lb Hot or Mild Italian Sausage 2 tb Olive oil 1 ea Large onion, chopped 3 ea Large cloves garlic, chopped 5 c Chicken stock 1 cn 28 oz tomatoes, chopped 1 pk 10 oz frozen spinach, chop 1 1/2 c Sliced carrots 1 1/2 c Frozen cut beans 1 1/2 t Dried basil 1/2 t Dried Marjoram 1 pn Hot Pepper Flakes 1 cn 19 oz Romano beans 3/4 c Small shell pasta Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender. Add the romano beans including liquid, and the pasta and peas. Let simmer 5 ~ 7 minutes more or until pasta is al dente - tender but firm. Adjust seasoning with salt and pepper to taste. Thin soup with additional chicken stock (if you wish). Ladle soup into heated bowls and sprinkle with grated Parmesan cheese. Serves 6 - 8. From The Gazette, 91/01/09. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brussels Sprouts In Mustard Sauce Categories: Vegetables Servings: 4 10 oz Brussels Sprouts; Frozen, OR 3/4 lb Brussels Sprouts; Fresh 1/2 c Chicken Broth 1 t Canola Oil; Puritan 2 tb Green Onion; Chopped 1 c Chicken Broth 1 t Mustard; Dijon-style 1/2 t Pepper 1 tb Cornstarch 1/2 c Skimmed Evaporated Milk Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once. EACH SERVING CONTAINS: CAL PROT CARB FIB FAT FAT CHOL SODIUM ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Basic Divinity Categories: Candies Servings: 6 2 c White Sugar; Granulated 1/2 c Light Corn Syrup 1/2 c Water 1 pn Salt (1/8 tsp) 2 ea Egg Whites; Lg 1 t Vanilla Extract 1 c Nuts; Chopped, OR 1 c Cherries; Chopped, OR 1 c Orange Peels; Chopped, Etc. ~------------------------------OPTIONALS ~-------------------------------- NOTE: TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND BRING IT TO A BOIL. LET IT SIMMER UNTIL YOU NEED THE THERMOMETER. STEP 1: Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double-check, remove lid, leaving the wax paper in place.) STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5 C.). STEP 6: Test the syrup when the thermometer registers 246 degrees F. (119 C.). Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.). Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand. STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apricot Sauce Categories: Desserts Fruits Sauces Servings: 4 4 oz Apricots; Dried 3/4 c Apple Juice 1/2 c Orange Juice 1/4 c Honey 2 tb Water 2 t Cornstarch 1 x Ginger; Ground, To Taste 1 x Cinnamon; Ground, To Taste 1 tb Sweet Vermouth Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set aside. In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly. Remove the pan from the heat and add the apricots, their cooking liquid and vermouth. Serve hot or well chilled. Each Tablespoon contains: Cal Prot Carb Fib Fat Fat Chol Sodium ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Country Fried Chicken Steak With Cream Gravy Categories: Main dish Meats Servings: 8 3 lb Sirloin Tip Roast; * 1 t Salt; To Taste 1 tb White Vinegar; Distilled 3 c Unbleached Flour 2 tb Pepper; Freshly Ground 1 x Vegetable Oil; For Deep Fry 2 tb Unbleached Flour 1 c Milk 1/4 t Salt 1 x Parsley Sprigs ~-----------------------------CREAM GRAVY-------------------------------- ~-------------------------------GARNISH---------------- ~---------------- * Cut the meat into 1/2-inch thick slices. Pound the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil. For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cactus Chicken Fried Steak Categories: Main dish Meats Servings: 6 6 ea 6-oz Cubed Steaks 3 ea Eggs; Lg 1/2 c Water 2 c Unbleached Flour 1 qt Vegetable Oil; For Frying 2 1/2 c Milk 1 tb Instant Chicken Bouillon; OR 1 tb Chicken Base 3 tb Jalapeno Seasoning Salt 1 c Garlic Salt 3/4 c Celery Salt 1/4 c Salt 2 c Jalapeno Powder; * 1/2 c New Mexico Chile Powder; * ~-----------------------JALAPENO SEASONING SALT-------------------------- * Both of these items should be available at grocery and specialty stores that handle Mexican foods. Add the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dirt Cake Categories: Cakes Desserts Servings: 10 1 ea Flower pot 1 ea Garden trowel 3 ea Gummy worms (or plastic) 1 ea Plastic flowers, bunch 16 oz Oreo cookies 1/2 c Butter, softened 8 oz Cream cheese, softened 1 c Confectioner's sugar 1 t Vanilla 2 pk Inst choc-fudge pudding(4oz) 3 c Milk 12 oz Whipped topping,1 tub thawed This is a joke, a bit of whimsy to lighten up your next party. The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff. The trick is to capture everyone's attention with an announcement of some sort, and as you are speaking, trowel out some of the dirt from the flower pot around the flowers and eat it. May be followed by a worm dug out of the "dirt". You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert. Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the "cake" together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. Refrigerate 10-12 hours before serving. Remove from refrigerator, decorate with flowers. Serve by digging out portions with the trowel. Serves 10 to 12. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sam Arnold's Cross Rib Roast Categories: Main dish Meats Servings: 6 3 lb Cross-Rib Roast 1/2 c Carrots; Coarsely Chopped 1/2 c Celery; Coarsely Chopped 1/2 c Onions; Coarsely Chopped 1/2 c Mushrooms; Coarsely Chopped 2 tb Butter; OR 2 tb Canola Oil; Puritan 1/2 c Black Olives; Pitted 2 ea Tomatoes; Md, * 2 t Spice Mixture; ** 1 ea Bouquet Garni; *** 1 x Beef Stock Or Red Wine * Tomatoes should be peeled, seeded and coarsely chopped. ** Spice mixture should be made up of thyme, oregano, and savory to *** Bouquet Garni should be made up of parsley, bay leaf, and a strip Brown the vegetables in the oil or melted butter. Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a casserole or stock pot. Place the beef on top. Pour stock and/or red wine to cover. Add bouquet garni. Cover and place in moderate oven for about 2 hours or until the meat is tender. Check during the last hour and add liquid if needed. Remove the meat and vegetables to a warm platter. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible. This gravy should not need any additional thickening. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pan Fried Trout Categories: Fish Main dish Servings: 4 2 lb Trout; Whole Or Fillets 1/2 c Cornmeal 3 tb Butter 1 x Salt & Pepper; To Taste Rinse the trout under cold running water. Pat dry. Sprinkle with salt and pepper. Melt the butter in a large heavy skillet on medium-high heat. Coat the trout in corn meal and shake off the excess. When the butter is melted, place the coated trout, flesh side down, in the skillet. Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying, if desired.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Honey Crunch Baked Apples Categories: Desserts Fruits Servings: 6 6 ea Apples; Lg, * 1/3 c Granola Type Cereal 1/3 c Dates; Pitted 1/4 c Almonds Or Walnuts; Chopped 1/2 t Cinnamon; Ground 1/4 t Nutmeg; Ground 2 t Lemon Juice 6 tb Honey 3 tb Melted Butter Or Margarine 3/4 c Apple Juice Or Water * Apples should be peeled if desired, but in all cases, cored. Place the apples in a 9-inch square baking pan. In a bowl combine the cereal, dates, almonds, cinnamon, nutmeg, lemon juice and 3 tb of honey. Spoon equal amounts of the filling into each apple packing it lightly. Stir together the melted butter, the remaining 3 tb of honey, and apple juice. Pour over the apples. Cover and bake in a 350 degree oven for 30 minutes. Uncover and continue to bake, basting often with the pan juices until tender when pierced, about 35 more minutes. Serve warm or cooled. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Flowerpots (Baked Alaska) Helen Corbitt - Texa Categories: Desserts Texas Servings: 8 1 ea Small Yellow Cake layer 1 pt Ice Cream or Sherbet 8 ea Clay Flower Pots 8 ea Large Soda Straws 1 ea Meringue 3 ea Egg Whites 6 T Sugar 1/2 t Vanilla +-------------------------------MERINGUE--------------- ~------------- NOTE: Flower pots should be 2 1/2 in. high by 3 in. Diameter. Sterilize flower pots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. Add ice cream or sherbet to pots until three-quarters full. In the middle of each pot, force a large ice cream soda straw and cut off even with top of the pot. Pile meringue around the inside of the pot, leaving s over the soda straw open. Bake at 400 degrees until the meringue turn brown, (about 5 minutes). Insert fresh flowers in the soda straw. For a holiday look, use holly and red roses or carnations. For the Meringue: Beat the egg whites until foamy before slowly adding the sugar, beat well after each addition. Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot requires about a third of a cup of meringue Each serving, (vanilla ice cream was used for analysis) contains 262 calories, 5 grams protein, 9 grams fat, 42 grams carbohydrate, 158 mg sodium and 38 mg cholesterol. This recipe used to be prepared at the Hotel Driskill in Austin, Tx, b Ms. Corbitt. According to Texas Highways Magazine, Dec 90, it is now served by the hotel only at Banquets. Ms. Corbitt passed away in 1978 but her cookbook, Helen Corbitt's Cookbook is still enjoyed. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gala Apricot Cheesecake Categories: Cakes Desserts Servings: 10 2 1/4 c Quick Oats, Uncooked 1/3 c Brown Sugar, Packed 3 T Unbleached All-purpose Flour 1/3 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/3 c Cold Water 16 oz Cream Cheese, Softened 1/2 c Granulated Sugar 2 T Brandy 1/2 c Dried Apricots, Fine Chop 1 c Whipping Cream, Whipped 10 oz (1 Jr) Apricot Preserves 1 T Brandy Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pumpkin Swirl Cheesecake Categories: Desserts Cakes Servings: 12 2 c Vanilla wafer crumbs 1 t Vanilla 1/4 c Margarine, melted 3 ea Eggs 16 oz Neufchatel Cheese, softened 1 c Canned pumpkin 3/4 t Cinnamon 1/4 t Ground nutmeg 3/4 c Sugar Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Amaretto Cheesecake Categories: Cakes Desserts Chocolate Servings: 12 1 1/2 c chocolate wafer crumbs 1/3 c heavy cream 1 c blanched almonds, lightly 1/2 c Amaretto 1 x toasted and chopped 2 t vanilla 1/3 c sugar 4 ea eggs 6 T butter, softened 2 c sour cream 24 oz cream cheese, softened 1 T sugar 1 c sugar 1 c blanched almonds, lightly 1 x toasted and chopped ~-------------------------------GARNISH-+-------------- ~---------------- Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixtur on bottom and sides of a 10 inch springform pan. cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a beating well after each addition. Beat mixture until light. Pour into cru lined pan. Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly ove cake. Bake for 5 more minutes. Place on rack and let cool completely. cove lightly with wax paper and let chill overnight. When ready to serve, remov sides from pan and garnish with toasted almonds around outer edge and on to of cake. Hope this fills the bill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Amaretto Brownies Categories: Desserts Chocolate Servings: 12 1 c shortening 4 oz sq unsweetened chocolate 2 c sugar 4 ea eggs, beaten 2 T Amaretto/almond-flavor 1 1/2 c flour 1/2 t salt 1 ea recipe Amaretto Frosting 1 x handful sliced almonds 1/4 c butter or margarine 2 T half-and-half 1 oz sq unsweetened chocolate 1 ds salt 2 1/2 c powdered sugar, sifted 2 T amaretto ~--------------------------AMARETTO FROSTING-+--------------------------- ~--------------------------AMARETTO FROSTING-+--------------------------- Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate uares. Combine shortening (Crisco butter-flavored is good, or I've used rgarine be cholesterol-conscious) and chocolate in heavy saucepan; place er low heat, stirring constantly, until combined. Remove from heat and ol. Stir in eggs and amaretto. Combine flour and salt; add to creamed xture, stirring well. Pour batter into a lightly greased 13 x 9 x 2" king pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto osting, sprinkle with sliced almonds (or arrange in flowery patterns, to fancy). Cut into squares. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate uares. Combine butter & chocolate in a heavy saucepan; place over low at and stir constantly until melted. Stir in half and half. Add wdered sugar, salt Amaretto, stirring until smooth. Yield: Enough osting for 2 dozen brownies. (Original recipe from Gayle Scott, esapeake, VA) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Norene's Chicken Soup Categories: Soups Servings: 4 1 ea Hen, Capon or Broiler 1 tb Salt 8 c Cold Water 5 ea Large Carrots 3 ea Stalks of Celery 1 ea Large Onion, sliced 4 ea Sprigs of Dill 1/4 t Pepper Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave. In a soup kettle, combine chicken and salted water. Bring to a boil. Skim surface. Add carrots, celery, onion, dill and pepper to the hot broth. Cover and simmer until meat is tender and vegetables are cooked -- about two hours. Strain and refrigerate. Remove the fat that congeals on top and discard. Serve soup with noodles or rice, cooked separately or in the strained broth. Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth. In a bowl, pour boiling water over chicken. Trim off excess fat. Place chicken in a five-quart microwave-safe casserole. Cut carrots and celery into chunks. Add to chicken along with onion, dill and seasonings. cover with water. To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole. Cover casserole and microwave at high (100 %) power for 30 - 35 minutes or until soup is boiling. Stir. Simmer at medium power for 25 - 30 minutes. Let stand covered for 15 - 20 minutes. Strain soup. Serve as above. From The Gazette, 91/01/16. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Salsa Categories: Sauces Servings: 4 1 ea Onion, finely chopped 1 ea Large garlic clove 1 ea Green or Red Pepper 2 ea Jalapenos cored, minced 1 cn 28 oz, Tomatoes, chopped 1 1/2 tb Balsamic vinegar 1/4 c Chopped fresh coriander In a one-quart casserole, combine onion, garlic, peppers and olive oil. Microwave covered at High (100%) for 3 minutes or until vegetables are softened. Stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. Refrigerate until ready to use. Makes 2 cups of sauce. From The Gazette 91/01/16. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kasha-Patate Sucree Categories: Vegetables Servings: 6 1 1/3 c Buckwheat groats 2 c Water 2 lb Sweet potatoes 1 tb Butter (optional) 2 ea Medium Onions, thin sliced 1/4 c Milk 1/2 c Tamari 1/4 c Vegetable oil 2 ea Garlic cloves, minced This dish has three parts: kasha pilaf, sweet-potato puree and garlic sauce. Le Commensal has remained popular with Montrealers since opening at 2115 St. Denis in 1977. Kasha Thoroughly rinse the groats and discard water. In a medium saucepan, bring required water to a boil. Add rinsed groats. Cover. Reduce heat to low and cook groats for 10 minutes or until the water is absorbed and the groats are fluffy. Sweet-Potato Puree Cut sweet potatoes in halves and bake at 400 degrees for 50 minutes, or cut in chunks and boil for 30 - 40 minutes, or microwave chunks for about 7 minutes. Remove skins and discard. If using the onions, melt the butter in a medium skillet, and add onions. Cook over medium-high heat until the onions are translucent ~- about 4 minutes. Set aside. In a large mixing bowl, mash sweet potatoes. Add sauteed onions, milk, salt and pepper. Garlic Sauce In a small bowl, blend tamari with vegetable oil and garlic. Combine the three parts of the recipe: spoon kasha into a serving dish; drizzle with garlic sauce. Top with sweet potato mixture. Serve hot. Serves 6. From The Gazette, 91/01/16. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tofu au Gingembre Categories: Vegetables Servings: 4 1 lb Firm Tofu 1/3 c Ginger root, grated 2/3 c Sunflower oil 2/3 c Tamari Cut the tofu in slices and place them side by side in a shallow oven-proof dish. In a small bowl combine ginger, oil and tamari. Pour over the tofu. Let marinate for 1 - 3 hours. Preheat oven to 350 degrees. Bake for 25 - 30 minutes. Serves 4. From The Gazette, 91/01/16 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shake It and Bake It Coating Categories: Poultry Servings: 4 1 c All-purpose flour 2 t Salt 1 t Pepper 1/2 c Cracker crumbs 1 t Paprika 1/2 t Basil or Oregano, crushed 1/2 t Powdered Thyme 1/2 t Garlic powder This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly mixed. Place mixture in a plastic bag. If using only 3 pounds of chicken, place half of the mixture in a tightly sealed jar and reserved for later use. Moisten the chicken pieces with milk or water. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees F for 45 - 60 minutes. From The Gazette, 91/01/16 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sausage, Cheese, and Egg Casserole Categories: Breakfast Eggs Casseroles Servings: 6 12 c Herb seasoned croutons 2 c Grated sharp cheddar cheese 1 1/2 lb Mild bulk sausage 4 a ggs 2 1/2 c Milk 3/4 t Dry mustard 1/2 t Salt 1 ea Dash of pepper 1 cn Cream of mushroom soup 1/2 c Milk Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Amaretto Chicken Categories: Poultry Main dish Servings: 8 5 ea Boned Chicken Breasts 3 tb Flour 1 1/2 t Salt 1 1/2 t Ground Pepper 2 t Paprika 1 tb Vegetable Oil 3 tb Butter 1 1/2 tb Dijon Mustard 1 cn 6 1/4 oz Frozen Orange Juice 1 c Amaretto Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later. Serves 8 - 10. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Escargot a la Bourguignonne Categories: Appetizers Servings: 8 1 c Soft butter 1/4 c Finely chopped parsley 2 ea Shallots, finely chopped 1 ea Clove garlic, finely chopped 2 tb Brandy 32 ea Canned French snails 32 ea Snail shells 1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. [From "The New York Times International Cookbook."] ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Snails, Sicilian Style Categories: Appetizers Servings: 6 2 lb Land snails 1 x Water 1 x Salt 2 ea Cloves garlic finely chopped 1/4 c Olive oil 1 x Freshly ground black pepper 1/2 c Lemon juice Serves 6 to 8. 1. There is a small membrane, known as an operculum, at the opening of each snail. Use a toothpick to remove this membrane and it will come off easily. 2. Place the snails in a basin and rinse thoroughly with cold water. Drain and rinse once more in cold water that contains a generous amount of salt. Rinse once more in cold water before cooking. 3. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt. Bring slowly to a boil and simmer six minutes, stirring occasionally. 4. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to make a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water. Stir with a whisk to blend. 5. Drain the snails and serve hot with the sauce cold. Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract. [From "The New York Times International Cookbook."] ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Snails Bourguignonne / Escargots a la bourguig Categories: Appetizers Servings: 6 24 ea Large Paris mushrooms 1 x Salt and pepper 1/2 c Oil 100 ea Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Snail butter / beurre d'escargots Categories: Sauces Butter Servings: 100 4 oz Softened butter 1/2 c Finely chopped shallot 2 ea Cloves of garlic 2 tb Chopped fresh parsley 1 1/2 tb Salt 1 t Pepper For snails a la Bourguignonne. Preparation time 15 minutes. For 100 fair-sized snails. Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley. Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper. [From "Larousse Traditional French Cooking."] ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hearty Beef Vegetable Soup with Noodles Categories: Soups Vegetables Servings: 6 1 lb Medium Ground Beef 1 cn 14 oz, Italian Tomato Sauce 8 c Water 2 ea Onions, chopped 1 lb Frozen Corn, Peas, Carrots 6 oz Egg Noodles 1 1/2 tb Extra Virgin Olive Oil 1 tb Oregano 1 tb Mexican Chili Powder 1 tb Freshly Ground Pepper 2 t Red Cayenne Pepper 2 t Salt Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes. Add the egg noodles, turn the heat to low and heat another 20 minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bran Muffins-in-waiting Categories: Muffins Breads Breakfast Servings: 2 1 c Warm Water 3 1/2 c Wheat/Oat Bran Cereal 2 1/2 c Unbleached All-purpose Flour 2 1/2 t Baking Soda 1/2 c Butter/Margarine, Room Temp. 1 1/2 c Granulated Sugar 2 ea Large Eggs 2 c Butter/Sour milk. I use Whole wheat pastry flour for the unbleached flour and I also add 3 Tablespoons of Wheat germ. *sour milk is 1 cup milk 1 Tablespoon vinegar as a general rule 2 cups butter/sour milk = 1 3/4 c milk + 2 Tablespoon vinegar + 1 stick butter melted (has worked well for me). ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Curried Oysters With Banana Salsa Categories: Fish Main dish Seafood Sauces Servings: 4 4 tb Curry Powder; Best Quality,* 4 tb Butter Or Margarine; Melted 2 tb Shallots; Minced 2 ea Cloves Garlic; Blanch&Pureed 2 c Fish Fumet 2 c Heavy Cream 1 x Juice Of 1 Lime 1 x Salt To Taste 20 ea Lg Wellfleet Oysters 2 lb Whitefish Trimmings 1 c Sliced Mushrooms 1 ea Carrot; Sm, Chopped 1 ea White Onion; Md, Sliced Thin 1 c Oyster Liquor 1 c White Wine 4 c Water 1 ea Bay Leaf 1 t Peppercorns 1/2 t Fennel Seed 2 ea Sprigs Parsley 1 t Fresh Thyme; Minced 4 ea Red Bananas; Ripe, ** 2 t Serrano Chiles; Minced 2 tb Corn Oil 2 tb Line Juice 2 tb Cilantro; Minced 2 t Mint; Minced 2 tb Tamarind Paste 1/2 c Red Bell Pepper; *** ~------------------------------FISH FUMET--------------------------------- ~-----------------------------BANANA SALSA-------------------------------- * Use the best curry powder that you can find. Also the freshest. ** Cut the red bananas into 1/4-inch dice. *** Cut the red pepper into 1/4-inch dice. In a very heavy skillet, saute the curry powder in the butter until fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt. Broil or grill the oysters over pecan or mesquite until they open. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes. Strain and reserve the liquid. BANANA SALSA: Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Snail fritters / beignets d'escargots Categories: Appetizers Servings: 8 1 x Canned or cooked snails 1 x Oil for frying 1 x Parsley sprigs to garnish 2 ea Eggs, separated 1 1/2 c Flour 2 tb Olive oil 1 x Salt and pepper 1 tb Olive oil 1 x Herbs Preparation time 1 hour 35 minutes including marinating. Cooking time 8 minutes. Ingredients: 60 Burgundy snails 100 petits-gris snails (canned or freshly cooked) 2 eggs, separated 1 1/2 cups flour 2 Tbsp olive oil 1 Tbsp olive oil First make the batter. Mix the egg yolks with the flour and olive oil. Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil). Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels. Serve garnished with fried parsley. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larousse Traditional French Cooking."] Note: I can't figure out how you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Snail omelette / cagouilles en omelette Categories: Cheese/eggs Servings: 4 50 ea Petits-gris snails 1 x Salt and pepper 1 x Fennel 1 ea Dried fig leaf 6 ea Eggs, separated Preparation time 15 minutes. Cooking time 1 hour. Starve the snails and clean them well. Cook them for 1 hour in boiling water with added salt, fennel and a fig leaf; drain and remove them from their shells. Prepare an omelette mixture. Beat the egg yolks and fold in the stiffly beaten whites. Make an omelette in the usual way and fill with the snails. Wine: red or white Haut-Poitou, Anjou or Touraine. [From "Larousse Traditional French Cooking."] ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Snails cauderan / escargots a la cauderan Categories: Appetizers Servings: 8 6 tb Lard 3 oz Raw country ham 10 ea Shallots 1 x Fresh white breadcrumbs 1/4 c Dry white bordeaux 1 x Chicken stock 1 x Salt and pepper 1 x Bouquet garni 100 ea Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine. Moisten with stock and season with salt and pepper. Add the bouquet garni and cook for 20 minutes. Add the starved and well-washed snails. Cook over a low heat for 40 minutes, turning often. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye. [From "Larousse Traditional French Cooking."] ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chipotle Mussels With Orange Mayonnaise Categories: Fish Main dish Seafood Servings: 4 4 lb Fresh Mussels; Washed,Abt 50 3 tb Garlic; Thinly Sliced 1 x Zest Of 2 Oranges; * 4 tb Chipotle Chiles; Canned, ** 4 c Water; *** 3 tb Olive Oil 4 tb Fresh Orange Juice 12 ea Sprigs Of Cilantro 1 ea Egg Yolk; Extra Large, **** 1 c Virgin Olive Oil 1 tb Orange Zest; Very Fine Chop 4 tb Fresh Orange Juice 1 tb Fresh Lime Juice 2 tb Cilantro; Finely Chopped ~--------------------------ORANGE MAYONNAISE----------------------------- * Cut the zest from the oranges in very long strips. ** Puree the canned chiles. *** You can also use light fish broth in place of the water. **** The egg yolk should be at room temperature. To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water. Cover, bring to a boil and steam for 4 minutes. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place. Reduce the liquid by half and add the oil and orange juice. Divide the mussels on the half-shell evenly between soup plates and add the broth. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro. ORANGE MAYONNAISE: Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop for the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop. From The Coyote Cafe Cookbook by Mark Miller ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Vegetable Stock Categories: Main dish Soups Vegetables Servings: 12 4 tb Regular Margarine 1 1/2 lb Potatoes, Quartered, Abt 5Md 1 ea Yellow Onion; Quartered, Md 5 ea Carrots; Cut In 2" Pieces 6 ea Parsnips; Cut in 2' Pieces 1 c Fresh Parsley; Chopped 4 qt Water 8 ea Peppercorns 2 ea Bay Leaves 1 t Dill Seed 1 x Salt; To Taste Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots, parsnips and parsley; brown well, stirring frequently. Add the water, peppercorns, bay leaves, and dill seed. Bring to a full boil, reduce the heat and simmer, covered, 1 1/2 hours. Remove and discard the bay leaves. Cool completely and strain. Salt to taste. Discard the vegetables. Refrigerate the stock for several hours, then remove the congealed fat from the surface. Makes 3 1/2 Quarts Of Stock NOTE: This is a rich brown stock that can be used in place of beef stock in some recipes. Each 1 cup serving contains: Cal Prot Carb Fib Fat Fat Chol Sodium ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sopa Leao Velloso Categories: Soups Servings: 8 1 ea Grouper (4 lb) 1 lb Shrimps in shell 1 ds Salt 1 ea Bouquet Garni 24 ea Mussels or clams in shell 1/4 c Olive oil 3/4 c Green onions, chopped 3 ea Garlic cloves, crushed 4 ea Tomatoes, peeled, chopped 1 tb Fresh chopped coriander 1 c Fresh chopped parsley 1 ds Cayenne Pepper 1 lb Crab meat 1 lb Lobster meat 1 ds Ground Pepper The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks and set aside. Place fish head in a large pot of cold water. Add salt and bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2 hours. Discard fish head and bouquet garni, reserving edible parts of fish head. Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink. Remove, discard shells and black veins, and reserve. Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open. Remove from stock, remove seafood from shells, and reserve seafood. Strain stock to remove any sand or shell particles. Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables soften, then add mixture to fish stock. Heat remaining oil and gently fry grouper steaks. remove skin and bones, break grouper into pieces and add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo. From The Gazette, 91/01/30. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Borscht Categories: Soups Servings: 6 1/2 c White Beans 2 lb Lean Pork Spareribs 4 ea Medium Beets, peeled, grated 1 ea Large Onion, diced 1 1/2 t Salt 1/4 ea Medium Cabbage, shredded 1/4 c Cream or Milk 1 tb All purpose flour 1 ds Ground Pepper 1 ea Juice of 1/2 lemon 1 ea Sour Cream 1 ea Chopped Fresh Dill Mary Pshyk's Ukrainian beet soup is served with chopped fresh dill sprinkled on each bowlful and rye or black bread. Soak beans in cold water for two hours, drain, add more cold water to cover and simmer until tender, about two hours. Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum, and simmer for about 20 minutes. Remove meat with slotted spoon, skim fat from stock and return meat to pot. Add beets, onion and salt and simmer until meat is cooked, about 45 minutes more. Add cooked beans and cabbage and cook until cabbage is tender, about 10 minutes. Blend cream and four and stir into soup. Continue cooking, stirring, until soup thickens slightly. Season to taste with salt, pepper and lemon juice. Serve hot with sour cream and dill. Six to eight servings. From The Gazette 91/01/30. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ossobucco Categories: Meats Servings: 6 6 ea Veal Shanks 1/2 c All purpose flour 4 tb Butter 1/4 c Olive oil 1 ds Salt 1 ds Ground Pepper 1 ea Large Onion, chopped 2 ea Carrots, chopped 1 ea Stalk celery, chopped 1 ea Clove of Garlic, chopped 1 c White wine 1 c Chicken and beef stock 2 ea Bay leaves Dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan. Season with salt and pepper and transfer to three-quart casserole. Use pan drippings and frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned. Add wine and boil until it almost evaporates. Add stock and simmer for five minutes. Season with salt and pepper and pour mixture evenly over meat in casserole. Add bay leaves, one at each side of the casserole. Cover and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 hours. Five minutes before end of baking time, add Gremolata topping. Gremolata Topping Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic. Wanda Calcagni says the tradition in her region of Emilia Romagna in north-east Italy is to accompany this veal dish with short-grain rice that's fried in butter and olive oil and simmered in meat stock. Sometimes she serves it with fettucine with butter and Parmesan cheese. From The Gazette, 91/01/30. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hernekeitto Categories: Soups Servings: 6 1/2 lb Dried whole green peas 2 qt Cold Water 1 lb Pork leg 1 t Dried marjoram 1 pn Dry mustard 1 ds Salt 1 ds Ground Pepper This Finnish pea soup can be made well in advance. You can double or triple the recipe and freeze it in useful quantities. Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it. Rinse peas and soak in cold water in large port for 8 hours or overnight. Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften. Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked. When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup. You may need to add more water to pot for desired consistency. Season with marjoram, mustard, salt and pepper. Heat to blend flavors and serve hot. Serves 6. From The Gazette, 91/01/30. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Biryani Categories: Poultry Servings: 6 1/2 c Vegetable oil 3 ea Medium onions, chopped fine 2 ea Cloves of Garlic, chopped 1 oz Fresh ginger, chopped 3/4 lb Boneless chicken 2 ea Brown Cardamon pods 4 ea Whole Cloves 14 ea Whole Black Peppercorns 2 t Dried Coriander 1 t Cumin seeds 2 t White poppy seeds 2 t Fresh lemon juice 1/2 t Garam Marsala 1/4 t Cayenne Pepper 1/2 t Salt 2 t Tomato Paste 2 ea Bay Leaves 3/4 c Plain yogurt 1 ea Saffron rice recipe 1 ea Biryani recipe 1 ea Tomato slices 1 ea Green pepper rings 1 ea Fresh coriander Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often. From The Gazette 91/01/30. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Saffron Rice Categories: Servings: 6 2 tb Butter 1 t Cumin seeds 1 ea 1 inch Cinnamon stick 3 ea Brown cardamon pods, crushed 4 ea Whole Cloves 1/2 t Black Peppercorns 2 ea Bay Leaves 1/2 c Uncooked rice 1 t Salt 1 1/2 c Chicken stock 1/4 t Saffron Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Biryani Categories: Servings: 6 6 tb Butter 1/2 c Almonds 1/2 c Cashews 1/2 c Raisins 3/4 c Chicken stock Heat 4 tablespoons of butter in a heavy frying pan and saute almonds, cashews and raisins for about 2 minutes. Stir nut mixture into Saffron Rice. To Serve: Spread 1/3 of saffron rice mixture evenly in ovenproof dish. Spread 1/2 meat mixture over rice. Repeat once again and finish with final 1/3 of rice. Half an hour before serving, heat chicken stock, add remaining butter to stock and pour over rice and meat dish. cover and bake in oven preheated to 350 degrees for 20 ~ 25 minutes or until all liquid is absorbed. Serve trimmed with tomato slices, green pepper rings and fresh coriander. From The Gazette, 91/01/30. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lime Cheesecake Categories: Cheesecakes Desserts Cakes Servings: 10 1 1/4 c Graham Cracker Crumbs 2 T Sugar 1/4 c Butter or margarine, melted 1 t Grated Lime Rind 3 pk Softened Cream Cheese (8 oz) 3/4 c Sugar 3 ea Eggs 1 T Grated lime rind 1/4 c Key Lime Juice 1 t Vanilla Extract 2 c Sour Cream 3 T Sugar 1 ea Fresh Strawberries (Optional 1 ea Lime slices (Optional) Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool. Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake. Recipe from Southern Living advertisement. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Buttermilk Pecan Pralines (Cook 'Em Horns) Categories: Candies Holiday Texas Servings: 40 3 c Sugar 1 t Baking Soda 1 ea Pinch of Salt 1 c Buttermilk 3/4 c White Corn Syrup 2 T Butter 2 c Pecan Halves In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Snails with frogs' legs / escargots aux grenou Categories: Main dish Servings: 4 48 ea Burgundy snails 1 x Court bouillon 4 ea Shallots 1 x Chives 3/4 c White Macon wine 24 ea Frogs' legs 1/2 c Milk 1 x Flour 4 tb Butter 1 x Salt and pepper 1 x Chopped parsley, to garnish [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking."] ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Snails Menetrel / escargots a la Menetrel Categories: Appetizers Servings: 8 1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 ea Canned anchovy fillets 1 tb Salt 1 t Pepper 1 tb Quatre-epices 100 ea Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets. Season with the salt, pepper and spice, then work through a fine sieve. [Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove. --mkm] Place a piece of butter the size of a bean inside each snail shell. Add the snail, then close up the shell with some more butter, pressing it down firmly. Arrange the snails on a dish and moisten with the wine if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse. [From "Larousse Traditional French Cooking."] ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Snails sommeroise / escargots a la sommeroise Categories: Appetizers Servings: 8 100 ea Snails 1 x Vinegar 2 ea Thyme sprigs 1/2 ea Bay leaf 1 ea Basil sprig 1 ea Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 ea Shelled walnuts, ground 4 ea Canned anchovy fillets 3 ea Garlic cloves 1 x Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for at least 8 days, then wash them in several changes of water until clean. Rinse with vinegar, then drain. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind. When the snails are almost cooked, drain them and remove them from their shells. [I guess boiling them makes it easier to remove them from their shells. --mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means chop the bacon first. --mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper. Thicken the mixture with the flour, then serve on a bed of spinach. [Make sure you wash all the grit off the spinach first. --mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux d'Aix-en-Provence. [From "Larousse Traditional French Cooking."] ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Mousse Categories: Desserts Servings: 4 1 c Half and half,scalded 1 c Chocolate chips 1 ea Egg 1 ea Pinch of salt 1 tb Creme de menthe 2 c Whipped cream Combine first 5 ingredients in blender container. Process on high for 1 minute. Pour into serving dishes. Chill until set. Top with whipped cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Banana Bread Categories: Breads Cakes Servings: 10 2 c Flour 1 c Sugar 1/3 c Oil 2 ea Eggs 1 t Baking soda 1 t Vanilla 1/2 t Salt 4 ea Bananas mash bananas and mix with other ingredients. Bake at 350 for 50 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Enchiladas Categories: Main dish Poultry Servings: 4 3 ea Chicken breast halves 16 oz Can tomatoes,chopped 10 oz Can cream of chicken soup 4 oz Can chopped green chilies 1 c Chopped onion or onion salt 2 c Shredded cheddar cheese 1 t Ground cumin 1/2 t Garlic powder 12 ea Corn tortillas Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes). ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peanut Butter Kisses Categories: Cookies Desserts Servings: 30 1 3/4 c Flour 1/2 c Sugar 1/2 c Brown sugar 1/2 c Butter 1/2 c Peanut butter 1 t Baking soda 1 t Vanilla 1/2 t Salt 1 ea Egg 2 tb Milk 1 pk Hersheys chocolate kisses (have kisses unwrapped before removing cookies from oven) Cream sugar, butter, egg and vanilla. Add peanut butter and milk, mix well. Add in dry ingredients. Spoon out by spoonfuls onto ungreased cookie sheet. Bake at 375 for 10-12 minutes. Remove from oven and top each cookie with a kiss while still hot. = Tip = if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pecan Penuche Categories: Candies Servings: 10 2 c Dark Brown Sugar; Firm Pack 3/4 c Milk 1/8 t Salt 2 1/2 tb Butter; In Small Pieces 1 t Vanilla 3/4 c Pecans; Chopped Oil a jelly-roll pan or an 8 X 8-inch pan. Combine the sugar, milk and salt in a heavy 3-quart pot, stirring to mix well. Place over medium heat and bring to a boil, stirring constantly, until the sugar dissolves. Cove and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil, over medium heat, to the firm ball stage (240-250 degrees F.), stirring only if it starts to burn. Remove from the heat and immediately place the pot in a larger pot filled with cold water; this will stop the cooking process and bring the temperature down. Drop in the butter and let cool slightly, without stirring. beat until it starts to thicken, add the vanilla and the pecans and continue to beat until the candy loses some of its gloss. Spread evenly in the pan and mark into squares. When firm, cut into pieces and store in an airtight container. From Fannie Farmer's New Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brown Sugar Fudge (Penuche) Categories: Candies Servings: 6 1 c White Sugar; Granulated 1 c Light Brown Sugar; Firm Pack 1/2 c Heavy (Whipping) Cream 3 tb Molasses; * 2 oz Unsweetened Chocolate; 2 Sqs 4 tb Butter; 1/2 stick 1 1/2 t Vanilla 1/2 c Chopped Nuts; Optional * This is to taste. The original recipe called for 4 Tbls of Molasses, STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente -- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.). Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110 degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Tenderloin With Mustard Sauce Categories: Main dish Meats Sauces Servings: 2 8 oz Pork Tenderloin; 2 pieces 1/4 t Salt 1/4 c Onion; Chopped 1/4 c Green Pepper; Chopped 1/4 c Water 1 tb Dijon Style Mustard; PLUS 1 t Dijon Style Mustard 1 t Unbleached Flour Place the pork tenderloin in a 24-oz shallow casserole. Sprinkle with salt and onion. Cover with vented plastic wrap and microwave, on medium (50%) power for 4 minutes; rotate the casserole 1/4 turn. Microwave 4 minutes longer. Mix the remaining ingredients; spoon over the pork. Cover with vented plastic wrap and microwave, turning the casserole 1/4 turn every 3 minutes, until pork is done, 4 to 6 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Honey-Spice Apple Categories: Fruits Desserts Servings: 2 2 ea Cooking Apples; Med. 2 tb Raisins 2 tb Honey 1/4 t Cinnamon; Ground 2 t Regular Margarine Or Butter Core the apples and pare a 1-inch strip of skin from around the middle of each to prevent splitting. Place the apples in two 10-oz custard cups. Pack the raisins into the apples. Mix the honey and cinnamon, pour over the raisins and into the apples. Top with margarine. Cover tightly and microwave on high (100%) until tender when pierced with a fork, 3 to 4 minutes. Serve warm with cream, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mock hollandaise sauce(low cholesterol) Categories: Sauces Fish Servings: 1 1 c Hellmanns real mayonnaise 2 ea Egg whites 2 tb Lemon juice 1/2 t Dry mustard 1/4 t Salt(optional) In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium-low heat until thick (do not boil). Serve over vegetables or fish. Makes 1 1/2 cups 5 mg cholesterol per Tb.spoon. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cambell's mock hollandaise Categories: Sauces Fish Servings: 1 1 cn Cream of celery soup 1/2 c Milk 2 tb Butter or margarine 2 tb Lemon juice 2 ea Egg yolks, slightly beaten In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish. Makes about 1 1/2 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blender hollandaise sauterne Categories: Sauces Vegetables Servings: 1 3 ea Eggs, separated 1/4 c Christian brothers 1/4 t Salt 1 pn Cayenne 3/4 c Butter uterne Place egg yolks, wine and seasonings in blender. Heat butter to foaming hot. Blend egg yolk mixture at high speed for 2 seconds; uncover and pour butter into mixture while still blending at high speed. Fold in stiffly beaten egg whites and serve immediately or keep warm by placing container in warm water. Serve over cooked asparagus, broccoli or with eggs benedict. Approximately 1 1/2 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quickie hollandaise sauce Categories: Sauces Servings: 1 1/2 c Butter or margarine 1/8 t Salt 2 tb Lemon juice 3 ea Egg yolks In small saucepan, heat butter with lemon juice and salt until bubbly. Add slowly to egg yolks, beating constantly. Makes 3/4 cup. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken and Mushroom Casserole Categories: Poultry Main dish Casserole Servings: 6 4 lb Chicken 16 oz Bottle Italian Dress 6 c White Wine 1 lb Fresh Mushrooms 2 x Garlic Cloves 4 cn Chicken Gravy (10 1/ Wash and trim mushrooms and cut in half. In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another container. Return chicken and mushrooms to casserole. Mix 2 cups marinade with cans of gravy and pour over chicken. Bake at 325 degree for 1 1/2 hours. Serve hot over rice, potatoes or biscuits. Note 1: Remaining marinade can be frozen for later use as marinade fo barbeque. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Filet de Vivaneau Sauce d'Algues Categories: Fish Servings: 4 1 tb Olive Oil 2 ea Medium Carrots, chopped 1 ea Small Onion, chopped 1/2 c Minced Fresh Mushrooms 2 lb Fish scraps 1 ea Lobster head 1 ea Bouquet Garni 2/3 lb Fresh Seaweed 1 1/2 qt Water 1 x Salt 1 x Ground White Pepper 2 tb Cornstarch (optional) 1/4 c Skim Milk (optional) 4 ea 3/4 in. Red Snapper fillets * Fish scraps: Heads and bones of red snapper, turbot, sole or halibut. ** Bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay leaf and whole peppercorns. Heat oil in heavy pot, add carrots, onions and mushrooms and cook over medium heat for 2 minutes. Add fish scraps, lobster head, bouquet garni, seaweed and water and simmer very slowly for 2 hours skimming off any scum that forms on the surface. Strain fish stock through a fine sieve or a strainer lined with a tea towel. Season to taste with salt and pepper. If desired, blend cornstarch and milk together and stir into stock. Cook gently until the sauce is thickened. Blend smooth in blender or food processor. When ready to cook fish, preheat broiler to hot and have rack 4 inched from heat. Oil grill and broil fish for about 4 minutes, then turn and continue broiling for 8 - 10 minutes or until fish flakes with a fork. Season with salt and pepper, serve with hot sauce. You may bake fillets in a heavy pan instead. Spread with some seaweed, arrange fish on top, pour 1 cup of sauce over seaweed, cover and bake at 450 degrees for 8 - 10 minutes. Or, you can steam the fish. Arrange as in baking, steam for about 8 minutes. Christian Leveque, chef-proprietor of Restaurant Champs Elysees made this low-fat sauce for grilled red snapper with a fish stock he seasoned with seaweed. From The Gazette, 91/02/06. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spaghetti Alla Puttanesca Categories: Main dish Servings: 4 1 lb Spaghetti 3 tb Extra Virgin Olive Oil 1/4 c Chopped Onions 1 ea Whole Clove of Garlic 2 ea Anchovy Fillets 1 ea Fresh Chili Pepper 4 ea Ripe Plum Tomatoes 2 ea Fresh Basil Leaves 1 tb Fresh Italian Parsley 1 tb Capers 12 ea Pitted Black Olives 1 x Reggiano Parmigiano cheese If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves 4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette, 91/02/06. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grape-Nut Pudding Categories: Desserts Servings: 3 1 1/2 tb Quick Cooking Tapioca 1 c Boiling Water 1/4 c Brown Sugar 3/4 c Raisins 1/4 c Grape-Nuts 1/2 t Vanilla Extract In a heavy saucepan, stir together tapioca, boiling water, brown sugar, raisins and Grape-Nuts. Let stand for 5 minutes. Over high heat, bring the tapioca mixture to the boil Stir well to prevent sticking. Boil for 1 minute. Remove the saucepan from the heat and stir in vanilla. Serve hot with cream. Serves 3. From The Gazette, 91/02/06. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sur Le Gril Chopped Liver Categories: Meats Servings: 4 1 lb Fresh Calves' Liver 2 tb Salad Oil 3 tb Butter 1 ea Large Spanish Onion, chopped 1 ea Egg, hard-cooked, mashed 1 x Salt 1 x Freshly Ground Pepper With a sharp knife, remove the tough outer membranes from liver. In a heavy skillet, heat oil and add chopped onions. Cook over medium high heat until translucent and golden brown. Remove with a slotted spoon and set aside. Add butter to skillet. Heat until melted. Add liver pieces. Over medium heat, fry liver until just done - 3 minutes on each side. Alternatively, liver can be brushed with butter and broiled. To test for doneness, cut a piece from liver slice. If still pink, continue cooking for 30 - 60 seconds. Overcooking causes the liver to be dry and tough. For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer. For best results, separate the hard cooked whites from yolks and sieve them separately. Set aside. Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder. Grind, then regrind the ground mixture. In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs. Add salt and pepper. Taste and adjust seasoning. If desired, add a few drops of commercial gravy browning liquid to heighten color. Refrigerate for 24 hours before serving. Serve with slices of tomato, cucumber and dark rye bread. Serves 4. By Sur Le Gril's chef Claude Dubourg. From The Gazette, 91/02/06. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Yogurt Heart with Strawberry Coulis Categories: Desserts Servings: 6 1 ea Envelope of Gelatin 1/4 c Cold Water 1 1/2 c Skim Milk 1/3 c Granulated Sugar 2 1/4 c Plain Yogurt 1 t Vanilla Extract 1 ea Strawberry Coulis recipe 1 x Fresh Strawberries Rinse a 1 quart heart shaped mold under cold water, do not dry. Soak the unflavoured gelatin in 1/4 cup cold water. Mix milk and sugar together in a saucepan and heat until sugar dissolves. Remove from heat, add gelatin mixture and stir until gelatin dissolves. Empty gelatin mixture into a large bowl and let cool for 5 minutes. Stir in yogurt and vanilla. Pour into rinsed mold and refrigerate for at least 2 hours or until set. Unmold by placing bottom of mold in warm water for a few seconds, then turning out onto serving plate. Pour strawberry coulis around mold. Decorate with fresh strawberries. Serves 6. From The Gazette, 91/02/06. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Coulis Categories: Desserts Servings: 6 1 pt Fresh Ripe Strawberries 2 t Fruit Sugar 1 t Fresh Lemon Juice 1 x Raspberry Liquor Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon over mold. Serves 6. From The Gazette, 91/02/06. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate-Cinnamon Cake Roll Categories: Cakes Desserts Servings: 10 3 ea Eggs; Lg 1 c Sugar 1/3 c Water 1 t Coffee-Flavored Liqueur 3/4 c Unbleached Flour; OR 1 c Cake Flour 1/4 c Cocoa 1 t Baking Powder 1/4 t Salt 1 x Cocoa 2 tb Coffee-Flavored Liqueur 1 c Whipping Cream; Chilled 3 tb Powdered Sugar 1 tb Coffee-Flavored Liqueur 1 t Cinnamon Ground ~------------------------CINNAMON WHIPPED CREAM--------------------------- Heat the oven to 375 degrees F. Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or waxed paper, grease generously. Beat the eggs in a small mixer bowl, on high speed, until thick and lemon colored, about 5 minutes; pour into a larger mixer bowl. Gradually beat in the sugar. Beat in the water and 1 tsp of liqueur on low speed. Gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth. Pour into the jelly roll pan. Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes. Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa. Carefully remove the foil. Trim off the stiff edges of cake if necessary. While hot, carefully roll the cake and towel up, together, from the narrow end. Cool on a wire rack at least 30 minutes. Unroll the cake; remove the towel. Sprinkle 2 tb of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up. Sprinkle with cocoa, if desired and refrigerate until serving time. CINNAMON WHIPPED CREAM: Beat all of the ingredients in a chilled bowl until stiff. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Marzipan Slices (Mandulas Szalami) Categories: Candies Servings: 12 7 oz Almond Paste; 2 tubes 2 oz Semi-Sweet Chocolate; * 1/4 c Almonds; Chopped 1 x Powdered Sugar * Use 2 squares that have been melted and cooled. Mix the almond paste, chocolate and almonds thoroughly. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency. Shape into a roll, about 6 inches long; roll in powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and then cut the roll into 1/4-inch slices. Makes about 24 candies ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mexicali Casserole Categories: Mexican Casseroles Servings: 6 2 cn 14.5 oz. Old El Paso Tamales 1 ea 20 oz. drained yellow 1 cn Vienna Sausages cut in 1/3ds 1/4 c Shredded sharp ched. 1 cn 10.5 oz cond.Cr.of Chic.Soup Remove wrappers from the first can of tamales. Cut tamales into thirds. Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup. Turn into a 1.5 quart casserole. Bake, uncovered, in 350 F. oven for 35 to 40 minutes. Remove wrappers from second can of tamales. Cut tamales diagonally in half. Garnish top of casserole with cut tamales. Sprinkle cheese on top. Return to oven to melt cheese and heat top tamales. Serves 6. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mrs. Fields Cookies Categories: Cookies Servings: 112 2 c Butter 2 c Sugar 2 c Brown sugar 4 ea Eggs 2 t Vanilla 4 c Flour 5 c Oatmeal * 1 t Salt 2 t Baking powder 2 t Baking soda 1 ea Chocolate chips (24-oz bag) 1 x Chopped nuts. Optional * (put small amount into a blender and blend until it turns into a Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: $250.00 Cookies (Neiman Marcus) Categories: Desserts Cookies Chocolate Servings: 112 2 c Butter 1 t Salt 2 c Sugar 2 t Baking Powder 2 c Brown sugar 2 t Baking Soda 4 ea Eggs 4 oz Chocolate Chips 2 t Vanilla 1 ea 8-Oz Hershey Bar, grated 4 c Flour 3 c Chopped nuts 5 c Blended Oatmeal * *Blended Oatmeal: Measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chips, candy and nuts. Roll into balls and place two (2) inches apart on a cookie sheet. bake for six (6) minutes at 375 degrees. Makes 112 cookies, but recipe can halved. From: Stephen Wilbur #4910 "Cooking Echo" To: All Authored at 09:27 on 02-03-90 Subject: $250.00 COOKIE RECIPE ENJOY.... ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Surprise Rice Categories: Casseroles Main dish Servings: 8 3 c Rice - boiled 1 lb Sausages - tiny 1 ea Pepper - sweet 1 c Milk 1 ea Onion - small 1 x Butter / margarine Remove the seeds from the pepper, chop and parboil. Add pepper and onion, chopped fine, to the rice. Mix thoroughly and put a layer in a buttered baking dish. Add a layer of the sausages which have been partially cooked, and cover with rice. Pour milk over it all and dot with butter. Cover and bake for one-half hour. Remove the cover and bake for another half hour. Yield: 8 1-cup servings Temperature: 350F Time: 1 hour from Rice, 200 Delightful Ways to Serve It copyright 1934 by Southern Rice Industry, New Orleans, La. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rice Uruguayan Categories: Casseroles Main dish Servings: 6 1 c Rice 1 lb Beef, ground 2 ea Carrots (2-3 re size) 2 ea Potatoes, med 2 ea Onions 1/2 t Parsley, chopped 1 ea Garlic, small clove 1 1/2 c Water 1 x Salt 1 x Pepper The vegetables must all be chopped up finely. Wash the rice thoroughly. Combine all ingredients, except the potatoes. Cook slowly for twenty minutes, then add the potatoes and let everything continue to cook slowly about an hour. Yield: 6 servings From: Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern Rice Industry, New Orleans, La. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: The Peace Maker Categories: Main dish Seafood Breads Servings: 6 1 c Rice 36 ea Oysters 1 ea French bread loaf 1 ea Butter, seasoning Boil the rice and keep hot and dry. Cut off the top crust of the bread. Hollow out the inside. Fry the oysters. Butter the inside of the loaf well and place in the oven to brown. Fill with the hot fried oysters. The top of the loaf of bread may be buttered, toasted and placed on the oysters to retain the heat, although the oysters stay more crispy if served uncovered. Serve on a platter with hot boiled rice which is seasoned, dotted with butter, and garnished with minced parsley and paprika. Yield: 6 servings. Note: A finely minced clove of garlic may be used to flavor the butter. From Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern Rice Industry, New Orleans, La. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Vermont Corn Chowder Categories: Main dish Meats Soups Vegetables Servings: 4 1/2 c Salt Pork; Diced 1 ea Onion; Lg, Diced 3 c Corn Kernels; * 5 ea Potatoes; Md, Pare & Cube 1 1/2 t Salt 1 qt Milk 1 x Black Pepper; To taste 1 x Saltines Or Soda Crackers * Use cooked fresh kernels or canned or cooked frozen. Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry. Remove them from the pan with a slotted spoon. Saute the onion in the pork fat just until tender, but not brown. Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft. Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste for seasoning, adding a good bit of freshly ground pepper. Sprinkle the surface with the salt pork and serve with a large supply of soda crackers. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: LIMA BEANS SMITANE Categories: Vegetables Servings: 4 10 oz Lima beans, frozen 1 ea Pimento 1/2 c Sour cream 3 T Chives 1/4 t Garlic powder 1/4 t Salt 1/4 t Pepper Cook limas as package directs. Dice pimento and chop chives. Drain limas. Lightly toss all ingredients together. Source: Good Housekeeping Illustrated ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chow-Down Chowder Categories: Low-cal Soups Vegetables Servings: 6 14 1/2 oz Chicken broth, can 1 c Broccoli, frozen, cu 1 c Mushrooms, fresh, sliced 1/2 c Onion, chopped 1 T Margarine 2 T Flour, all-purpose 13 1/2 oz Evaporated skim milk, can 8 oz Corn, whole kernel, 1 T Pimento, chopped 1/4 alt 1/8 t Pepper PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 So In a small saucepan bring broth and broccoli to boil. Reduce heat; co and simmer for 5 minutes. Do not drain. Set aside. In a large sauce cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, co and pimento; heat through. From : January 1991 issue of BETTER HOMES AND GARDENS ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fettuccine With Tuna Sauce Categories: Fish Main dish Sauces Servings: 4 1 ea Red Onion; Md, Sliced 1 ea Garlic Clove; Minced 1/2 c Regular Margarine 6 1/2 oz Tuna In Water; Drain, Flake 1/4 t Black Pepper 8 oz Fettuccine; Cooked, Drained 3 c Red Leaf Lettuce; Torn In a medium skillet, over medium heat, cook the onion and garlic in the margarine for 2 minutes. Add the tuna and pepper; cook and stir for an additional 2 minutes more. In a large bowl, toss the hot fettuccine with the tuna sauce and lettuce until well mixed. FROM THE BACK OF A BLUE BONNET BOX. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Buttered Fried Parsnips Categories: Vegetables Servings: 4 2 lb Parsnips 4 tb Butter 1/8 t Nutmeg 1 x Salt & Pepper; To Taste 1 tb Parsley; Chopped Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry. Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange Roughy In Parchment Categories: Fish Main dish Servings: 2 1 ea Carrot; Julienned 6 ea Chinese Pea Pods; Whole 12 oz Orange Roughy Fillets; 2-6oz 1/4 c Lime Juice 1 x Paprika 3 tb Stuffed Olives; Sliced 2 tb Capers 2 tb Parsley; Chopped Preheat the oven to 425 degrees F. (220 degrees C.). Cook the carrots in 1/2 cup of water for 5 minutes. Drain and set aside. Cut the parchment or foil into 2 large pieces, big enough to wrap each fillet in. Place one half of the carrots and peapods in the center of the foil. Place a fillet on top of the vegetables. Pour one half of the lime juice over the fillet and sprinkle with paprika. Scatter some of the sliced olives and capers over the top of the fillet. Sprinkle some of the chopped parsley on top of the capers. Fold the edges of the parchment or foil to completely enclose the fillet and seal them. Place on a baking sheet and bake 8 to 10 minutes. To serve, place the packet on a serving dish, and cut a slash in the top. Open slightly to let the steam escape and serve. Each 1 package serving contains: Cal Prot Carb Fib Fat Fat Chol Sodium ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Figue Vert (Green Banana) Gratin Categories: Servings: 4 3 lb Green bananas 2 c Chicken Stock 2 tb Butter 1 ea Small Onion, chopped 1 c Light cream or milk 2 ea Eggs, beaten 1 x Salt 1 x Ground Nutmeg 1 pn Cinnamon 1 c Grated Cheddar Cheese 1/2 c Fresh Bread Crumbs Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas in saucepan and add just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes. Using a potato masher, mash until smooth (chicken stock will be absorbed). Let cool slightly. Meanwhile, heat butter in a small frypan and saute onions until tender. Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste. Mixture will be quite moist. Place banana mixture in a buttered shallow baking dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for 35 - 40 minutes or until top is golden. Serves 4 - 6. From The Gazette, 91/02/13. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Banana Flambie Categories: Servings: 4 8 ea Medium sized Ripe Bananas 1/4 c Butter 1/3 c Apricot Jam 1/3 c Orange Juice 4 tb White Rum or Heated Brandy In a large frypan, melt butter over medium heat. Add bananas and cook for 3 - 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more until just tender. Transfer bananas to a dish. Add apricot jam and orange juice to frypan; bring to boil and cook about 2 minutes until sauce thickens; return bananas to dish. Add rum or brandy; light with a match and flame. Serve immediately, accompanied with ice cream or a dollop of whipped cream. Serves 4. From The Gazette, 91/02/13. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Banana And Mango Bread Categories: Breads Servings: 2 1 c Butter 1 1/4 c Packed Brown Sugar 3 ea Eggs 3 c Self-raising flour 1/2 t Salt 1/2 t Cinnamon 1/4 t Grated Fresh Nutmeg 1 1/2 c Mashed Ripe Bananas 1 ea Small Ripe Mango 1 c Golden Raisins 1/2 c Chopped Walnuts * The recipe says to use self-raising cake/pastry flour and the small ripe mango should be peeled and pureed. In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the centre tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2 loaves. From The Gazette, 91/02/13. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Banana Meringue Pie Categories: Pies Servings: 6 1 1/4 c All-Purpose Flour 2 tb Granulated Sugar 6 tb Cold Unsalted Butter, diced 1 ea Egg, beaten 6 ea Ripe Bananas 1/2 c Warm Light Cream 1/2 c Granulated Sugar 1 tb Cornstarch 1 t Vanilla 4 ea Egg Whites, room temperature 1 pn Salt 1/3 c Granulated Sugar +------------------------------ FILLING ~-------------------------------- +------------------------------ MERINGUE ~-------------------------------- To make pastry, combine flour, sugar and butter in a food processor. Process until the consistency of fine meal. Add beaten egg; continue to process just until dough starts to come together. Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill. Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used.) Chill for 30 minutes. Bake pastry at 375 degrees for 12 minutes until light golden in color. Thinly slice five of the bananas and arrange on bottom of pastry shell. Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla. Pour over banana layer. Bake at 350 degrees for 35 - 40 minutes or until filling is set. Let pie cool slightly. To make meringue, beat egg whites with a pinch of salt until soft peaks form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy. Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned. Let cool; refrigerate until serving time. Serves 6. From The Gazette, 91/02/13. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Get Together Rice Categories: Main dish Servings: 2 1/2 c Uncooked Rice 2 t Corn Oil 1/4 c Diced Onion 2 ea Scallions, sliced 1/2 c Snow Peas 1/2 c Fresh Bean Sprouts 1/3 lb Honey Roast Ham 2 t Soy Sauce 1 t Sugar 1 tb Peanut Oil 1 ea Egg 1 x Salt Fill a saucepan with water and add the rice. Bring the water to a boil and let the rice boil freely for 9 minutes or until it is cooked through. Drain and stir in the 2 tablespoons of corn oil. While rice is cooking, wash and cut all of the vegetables and ham into very small diced pieces. Mix the soy sauce and sugar together. Heat a wok or frying pan and add the peanut oil. When it is smoking, add the onions and stir fry for 1 minute. Add the scallions and continue to fry for another 30 seconds. Add the ham, snow peas, sprouts and rice and stir fry for 3 minutes. Push the ingredients aside, making a hole in the centre. Crack the egg and drop it into the hole, beating to mix the yellow and white. Mix into the other ingredients. Again, make a hole and add the soy sauce. Toss all of the ingredients together and continue to fry another 3 - 4 minutes. Taste for seasoning. Add salt if necessary. Serves 2. From The Gazette, 91/02/13. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken And Mushroom Soup Categories: Soups Servings: 2 1/2 lb Boneless Chicken Breast 2 c Chicken Stock 1 c Fresh Mushrooms, quartered 4 tb Sesame Oil 2 tb Sherry 2 tb Fresh Parsley, chopped Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top. Serves 2. From The Gazette, 91/02/13. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sesame Cookies Categories: Cookies Servings: 50 3/4 c Toasted sesame seeds 2 1/4 c All-purpose flour, sifted 1 t Baking powder 1/2 t Baking soda 1 1/2 c Vegetable Shortening 1 c Sugar 2 ea Eggs 1 t Vanilla extract 1 ea Egg yolk Mix the egg yolk with 1 teaspoon of water. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve 1/4 cup to garnish cookies, coarsely grind remaining seeds. Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a time and beat until smooth after each addition. Add vanilla and stir to combine. Add dry ingredients to creamed mixture a little at a time and mix until well combined. Dough will be moist and pull away from sides of the bowl. Dust a work surface with about 1/4 cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball. Press lightly with palm of your hand on cookie sheet. Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes. Brush cookies with egg wash. Press reserved sesame seeds into dough. Bake for 15 - 20 minutes or until lightly browned. Remove and allow to cool. Store in airtight cookie tin for up to 2 weeks. Makes 50 cookies. From The Gazette, 91/02/13. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lung Fung Shrimps Categories: Appetizers Servings: 2 12 ea Jumbo Shrimps (an oxymoron) 4 ea Dried Chinese Mushrooms 6 ea Straw Mushrooms 4 ea Large White Mushrooms 1 ea Green Onion 2 ea Ginger Root Slices 4 c Vegetable Oil 1 c Chicken Stock 1 t Chinese Cooking Wine 1/4 t Salt 1/2 t Sugar 1 t Soya Sauce 2 tb Oyster Sauce 1 tb Corn Starch 2 tb Water 3 dr Sesame Oil 1 x White Pepper Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes. Drain and pat dry. Remove and discard stems. Cut caps into triangular pieces. Set aside. Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside. Cut green onion in 2, separating the white bulb from the green stems. Cut green stems into 1 inch pieces and set aside for garnish. Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion. In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each. Drain and set aside with shrimps. In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add slices of ginger root and white bulb of green onion. Discard any ginger root or onion that turns brown. Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce. Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste. Spoon onto warm serving platter and sprinkle with green onions. Lung Fung is a restaurant in Montreal's Chinatown owned by Walter Yuen. The recipe was developed by Susan Yuen, the kitchen director. From The Gazette, 91/02/13. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Piri Piri Sauce Categories: Sauces Servings: 8 6 ea Chili Peppers 1 t Coarse salt 1 c Olive oil 1/3 c Cider Vinegar The recipe calls for 2 - 6 chili peppers depending on the heat of the pepper and your taste. Stem the peppers and coarsely chop (include the seeds). Place peppers, salt, olive oil and vinegar in a 1 pint jar with tight fitting lid. Cover, shake well and refrigerate. From The Gazette, 91/02/13. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chopped Bean Liver Categories: Vegetables Servings: 4 1 c Cooked white or soy beans 2 ea Medium Onions, chopped 1 tb Salad Oil 1 t Brewer's Yeast 1 ea Hard cooked egg, sieved 1 x Salt 1 x Pepper 1 x Soya Sauce (optional) In a food processor or food mill, grind or mince beans until fine. Saute onion in oil until well browned. Mix beans, onion, yeast and egg. Season to taste. Added soy sauce will darken the mixture to give it a liver-like color. Serve on bread or crackers. Makes 1 1/2 cups. From The Gazette, 91/02/13. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CLARENCE'S KRABDIP Categories: Appetizers Seafood Dips Sauces Servings: 1 16 oz Sour Cream 16 oz Philadelphia Cream Cheese 2 ea Onions, small, chop fine 3 t Garlic (Polaner/Fiesta) 2 t White Pepper 1 t Red Pepper 2 t Horseradish (or 2" piece" 1 ea Half bottle chives 8 oz Louis Rich Krab (or more) 2 t Lemon & Herb Seasoning 1/2 cn Mushrooms Chop onions in blender or processor. Be careful of adding liquid to the dip and making it runny. Chop Krab into small (but identifiable) pieces. Combine the cream cheese and sour cream in Blender/Processor. Add the spices and blend them in Add onions and Krab and mix well. (Mix by hand to avoid chopping the Krab into smaller pieces) Store in refrigerator for several hours. If Dip is too runny, add some dehydrated onions to absorb the excess liquid. Serve on crackers, chips or vegetables. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peanut Butter Pie II Categories: Desserts Pies Texas Servings: 1 8 oz Jar - Chunky Peanut Butter 1 c Powdered Sugar 20 oz Cool Whip 3 oz Cream Cheese 1 ea 9" baked pie shell 1 x Chopped Peanuts Misprint??) ptional) seen a 3 oz pkg so thought it might be 8 ??) add peanut butter and fold in 1/2 to 3/4 Cool Whip. Spoon into baked shell and refrigerate. To serve, top with balance of Cool Whip. Garnish with chopped peanuts if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grandma's Apple CAke Categories: Cakes Desserts Fruits Servings: 10 3 c Flour, unbleached 2 c Sugar 1 t Soda 1 c Salad oil, (canola) 1 t Salt 1 t Cinnamon 3 ea Eggs, beaten 4 c Apples, chopped small 1 c Nuts, chopped (pecan, walnut ---------------------------ICING--------------------------- 1/2 c Confectioners' sugar Mix dry ingredients- then mix in eggs and oil. Don't beat - then add apples and nuts. Bake in ungreased tube pan or sheet cake pan. Bake 350degrees for 1 - 1 1/4 hours. Cool then sprinkle with confectioners' sugar. I use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. It makes it look quite special. Jean Hores - ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peanut Butter Cream Pie Categories: Pies Desserts Servings: 8 1 ea Pie crust, baked --------------------------FILLING-------------------------- 1/3 c Peanut butter 1/2 c Confectioners' sugar 1 pk Pudding, vanilla instant mix 1 pk Cool whip Mix together peanut butter and powdered sugar until crumbly - reserve enough for topping. Mix pudding according to directions on package. Put crumbs in pie shell forming crust. Pour pudding into crust. Put cool whip on top and top with reserved crumbs. Jean Hores ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Zucchini Nut Bread Categories: Breads Desserts Cakes Fontish Servings: 2 1 c Salad Oil 3 ea Eggs 1 t Salt 1/4 t Baking Powder 1 t Baking Soda 2 oz Baking Chocolate, Melted 2 c Grated, peeled Zucchini 1 c Chopped Nuts 2 c Sugar 3 c Flour 1 t Cinnamon 1 t Vanilla 1/2 c Choc Chips chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. Bake at 350F for 1 hr. MY NOTE: Excellent Quickbread. Very Moist and sweet. is recipe comes out of Country Cook'n, compiled by the St Rose Parishioners Fredonia, Wis and St Mary's Parishioners of Little Kohler, Wis. This one the recipe of Mary Niedermeyer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lasagna Categories: Main dish Meats Servings: 8 2 T Oil 2 ea Slices chopped bacon 2 ea Cloves crushed garlic 1 ea Chopped onion 1 1/2 lb Lean ground beef 1/2 lb Chopped salami 1/2 t Sweet basil 1 T Chopped parsley 2 ea 5 1/2 oz cn tomato paste 2 c Canned tomatoes 1/2 lb Mushrooms 1/2 c Water 2 t Salt 1/4 t Pepper 1/2 lb Mozzarella cheese 2 ea Beaten eggs 1/2 c Grated Parmesan cheese 1/2 lb Cooked lasagna noodles 8 oz Cottage cheese Saute bacon, crushed garlic, and onion in hot oil for 5 min. Remove the garlic. Add ground beef, salami, basil, and parsley. Brown well. Add tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour or until very thick. Season to taste with salt and pepper. Preheat oven to 375F. Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella. Combine cottage cheese, egg and Parmesan cheese. Pour a layer of tomato sauce in the bottom of dish. Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella. Repeat, ending with sauce and a layer of mozzarella. Bake for 30 min. Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple and Pork Curry Categories: Meats Servings: 4 2 tb Olive Oil 4 ea Boneless Pork Chops, trimmed 1 ea Small onion, sliced thin 1 ea Clove of Garlic, minced 1 ea Tart Cooking Apple 1 ea Small Sweet Red Pepper 1/2 c Chicken Stock 1 t Cornstarch 1 t Curry Powder 1/2 t Ground Cumin 1/2 t Cinnamon 1 x Salt 1 x Freshly Ground Black Pepper 1 x Chopped Parsley or Coriander * The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips. In a heavy frypan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through; remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to frypan; adjust seasoning with salt and pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serve with quick-cooking couscous flavoured with chopped green onions and raisins. Serves 4. From The Gazette, 91/02/20. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Scallops with Lemon and Herbs Categories: Meats Servings: 4 1 lb Thin Pork Scallops 1/4 c All-purpose flour 1 x Salt 1 x Freshly Ground Black Pepper 2 tb Olive Oil 1/2 c White Wine 2 tb Fresh Lemon Juice 1 t Grated Lemon Rind 2 tb Fresh Chopped Parsley 1/2 t Dried Basil 1/4 t Dried Thyme 1/4 t Dried Oregano * Instead of using white wine, you can use vermouth or chicken stock. Dredge the pork scallops in flour seasoned with salt and pepper. Shake off excess. In a large heavy frypan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides. Remove to a plate and keep warm. Add wine, vermouth or chicken stock to frypan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half. Add lemon juice, rind, parsley, basil, thyme and oregano. Return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through. Serve with noodles and a green steamed vegetable. Serves 4. From The Gazette, 91/02/20. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Chops with Crust of Onions Categories: Meats Servings: 4 4 ea Large center-cut Pork Chops 1 x Salt 1 x Freshly Ground White Pepper 5 1/2 tb Butter 2 t Chopped Fresh Tarragon 4 c Chopped Onions 1 x Thyme (fresh or dried) 2/3 c Dry White Wine 2/3 c Chicken Stock 2/3 c Fresh homemade Bread Crumbs 2/3 c Freshly Grated Parmesan * You can use 1 teaspoon of dried tarragon instead of 2 teaspoons of fresh tarragon. The pork chops should have the bone in and weigh about 10 oz each. ** Your doctor will have a sh*t-fit if he/she knows about the butter. Sprinkle chops with salt and pepper. Melt 2 1/2 tablespoons of butter in a large heavy frying pan over medium-high heat and brown chops on both sides, turning frequently so they do not stick. Remove from pan, sprinkle with tarragon, cover and keep warm. Add another tablespoon of butter to the pan drippings and saute onions for 3 minutes or until soft and golden. Spread 2/3 of the onions in the bottom of a shallow casserole, arrange chops, tarragon-side down on top. Sprinkle lightly with thyme and cover with onions. Pour wine into pan, bring to a boil, add chicken stock, return to the boil and cook until liquid is reduced to about 2/3 of a cup. Pour mixture over chops. Combine bread crumbs and cheese, spread over onions and chops. Melt remaining 2 tablespoons butter and drizzle it over the crumbs. Bake at 400 degrees for 30 minutes. Serves 4. From The Gazette, 91/02/20. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Budwix Cream Categories: Servings: 1 4 t Budwix 2 t Cold-pressed Oil 2 tb Cottage Cheese 1 ea Juice of 1 Lemon 2 t Honey 1 ea Banana *Budwix is a mixture of millet, almonds and flax seed. You can use plain yogurt or Quark cheese instead of cottage cheese. Other seasonal fruits can be used instead of a banana. In a blender, grind the grain-and-nut mixture until homogeneous but gritty. Add oil, cottage cheese, lemon juice, honey and fruit to the mixture in the blender. Blend until smooth and serve immediately. From The Gazette, 91/02/20. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pappacito's Mango Chicken Categories: Poultry Servings: 2 1 ea 14 oz can, Mangoes 1/2 c Orange Juice 4 ea Cloves of Garlic 1/4 t Salt 2 tb Salad Oil 4 ea Chicken Breasts 1/2 c Seasoned flour 2 t Butter 2 tb Orange Liqueur 1 x Toasted Almonds Pound the chicken breasts to 1/4 inch thickness. Reserve 8 perfect mango slices for garnish. In a blender or food processor, whirl mangoes (including syrup) with orange juice, garlic and salt. Set aside. Heat oil in saute pan. When hot, dip chicken breasts in seasoned flour -- be careful to shake off excess flour -- and place them in the hot pan. Saute chicken, for approximately 2 minutes per side. Add butter and mango puree to the pan. Cook until the sauce is reduced and fairly thick -- about 2 minutes. With a spatula, remove the mango-covered chicken breasts from the pan and place them on a hot platter. Spoon remaining mango puree over the chicken. Sprinkle with toasted almonds. Garnish each breast with 2 mango slices. For a more pronounced mango flavour, use fresh mangoes. Use 2 fresh mangoes and 1/2 cup of orange juice. Boil for 1 minute. From owner-chef Barry Pall of Pappacito's, a fast-food restaurant in the Bell Canada Tower ind downtown Montreal. He refused to identify the spices in the seasoned flour but will admit that there are 2 teaspoons of powdered chicken soup per cup of flour. From The Gazette, 91/02/20. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oreo Cookies Categories: Desserts Snacks Servings: 48 18 oz PKG Devil's Food Cake Mix 2 ea Eggs 2 T Water 2 T Cooking Oil 1/2 c Bitter Cocoa Powder 1 ea Envelope Unflavored Gelatin 1/4 c Cold Water 1 c Crisco 1 t Vanilla 1 lb Plus 1 Cup Powdered Sugar Blend all COOKIE DOUGH ingredients together until you can shape the dough into a smooth ball. Let it stand 20 minutes, loosely covered. Form dough into marble-sized balls. Place 2 inches apart on greased cookie sheet. Flatten each with smooth bottom of a drinking glass greased once and dipped into Nestles' Quick Powder. (Or use sweetened chocolate drink powder). Bake at 400 degrees for 8 minutes. Remove cookies at once from baking sheet, to paper toweling and at once, flatten each cookie with back of pancake turner. Let cool 20 minutes. Fill with COOKIE FILLING mixture. (Cookie Filling) Soften gelatin in cold water. Place in heatproof cup in pan of hot water till gelatin is transparent. Meanwhile beat Crisco till fluffy, adding vanilla and sugar a little at a time. Beat in Gelatin mixture when it is completely cooled, but not yet "set" or firm. This is used to give the filling stability - as well as protein! When cooled, shape filling into 1 inch balls. Place between the two bottom sides of the cooled cookies, pressing gently till filling has spread to edge of cookies and rounded-out like the originals. This is suppose to be a great imitation version of the original Nabisco Oreos. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broken Shrimp Jambalaya Categories: Southern Cajun Main dish Seafood Servings: 6 1 1/2 lb Broken shrimp (cooked) 1 c Peanut oil 4 ea Onions, chopped 5 ea Cloves garlic 2 ea Bunches shallots 1 ea Bell pepper, chopped 2 t Paprika 1 x Red, black, white pepper 1 x Salt 1/4 lb Smoked sausage 3 c Ri 5 c Water Heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. Add shrimp pieces, rice and water. Bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover. Serves 6 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zuppa di Vongole (Clam Soup) Categories: Fish Soups Servings: 4 48 ea Clams 3/4 ea Bottle white wine (1 liter) 1 x Leek 1 x Small onion 1 x Clove garlic 1 qt Fish stock 1 x Peeled, chopped tomato 1 x Small bunch marjoram 1 x Leaf of celery 4 x Crusts of bread (croutons) From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's ITALIAN FOOD. "Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well). Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery. Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Serve separately small croutons of bread fried in oil." ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cherry nut bars Categories: Cookies Servings: 48 2 c Flour 2 c Quick oats 1 1/2 c Sugar 1/2 c Chopped pecans 1 t Baking soda 1 1/4 c Butter, melted 21 oz Cherry pie filling 1 c Mini marshmallows In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter. Mix at low speed until crumbly. Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 X 13 X 2 inch baking pan. Bake at 350 F 12-15 minutes. Spoon pie filling evenly over crust. Sprinkle marshmallows and remaining crumbs over top. Return to oven 25 to 35 minutes more, or until topping is golden. Cut into bars when cool. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate cherry cake Categories: Cakes Desserts Servings: 8 18 oz Devil's food cake mix 21 oz Cherry pie filling 1 t Almond extract 2 ea Eggs, beaten 1 c Sugar 5 T Butter 1/3 c Milk 6 oz Semisweet chocolate chips Mix first 4 ingredients by hand with spatula until well-blended. Turn into greased, floured 9 X 13 inch baking pan. Bake at 350 F 25-30 minutes, or until cake tests done. Let cool and cut into squares before adding icing. To make icing, combine sugar, butter and milk in saucepan. Bring to a boil, stirring constantly, and boil 1 minute. Remove from heat and add chocolate chips. Stir until melted. Pour over cake and spread. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ham with spiced cherry sauce Categories: Main dish Meats Servings: 6 2 lb Cooked ham, thinly sliced 16 oz Cherries, dark sweet (can) 5 t Cornstarch 1/2 c Sugar 2 T White vinegar 2 T Water 1/8 t Cinnamon 1/8 t Nutmeg 1/8 t Allspice 1/2 c Rose wine (optional) Place ham slices in baking dish. Drain cherries and reserve syrup. Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices. Cook over medium heat, stirring constantly, until thick and clear. Add wine and cherries. Pour over ham slices and bake at 350F 45 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cherry cheddar bread Categories: Breads Servings: 1 2 1/2 c Flour 1/2 c Sugar 1/2 c Brown sugar, packed 3 t Baking powder 1 t Salt 1 1/4 c Milk 1 ea Egg, beaten 3 T Oil 1 1/4 c Sweet cherries, frozen 1 1/4 c Cheddar cheese, shredded Combine flour, sugar, brown sugar, baking powder and salt. Combine milk, egg and oil; pour over dry ingredients and stir just enough to dampen. Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2 3/4 inch loaf pan. Bake at 350F 55-65 minutes or until wooden pick inserted near center comes out clean. Cool on rack 10 minutes; remove from pan. Cool completely before serving. Serve at room temperature, or toasted. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Almond macaroon cherry pie Categories: Pies Servings: 6 ------------------------FOR THE PIE------------------------ 1 ea Pie shell, 9 inch, unbaked 21 oz Cherry pie filling 1/2 t Cinnamon 1/8 t Salt (optional) 1 t Lemon juice ----------------------FOR THE TOPPING---------------------- 1 c Coconut 1/2 c Almonds, sliced 1/4 c Sugar 1/8 t Salt (optional) 1/4 c Milk 1 T Butter, melted 1/4 t Almond extract 1 ea Egg, beaten Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes. Meanwhile, combine all topping ingredients in medium bowl and mix until blended. Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven. Bake an additional 15 to 30 minutes, or until crust and topping are golden brown. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot cherry fruit compote Categories: Fruits Side dish Desserts Servings: 8 16 oz Bing cherries, well drained 16 oz Royal Ann cherries, drained 16 oz Peach slices, well drained 20 oz Pineapple chunks, drained 11 oz Mandarin orange sections 1/3 c Light raisins 1/4 c Crystallized ginger, minced 1 ea Grated lemon rind 1/4 c Butter, melted 1/2 c Brown sugar 1 t Curry powder (optional) 21 oz Cherry pie filling 1/4 c Rum (brandy, sherry, GM) In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange sections, raisins and ginger. Sprinkle grated lemon rind over all. Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit. Cover with pie filling and pour rum over all. Bake in 350F oven 45 minutes, or until hot and bubbly. Serve hot as an accompaniment to meat or poultry, or chilled as a dessert. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cajun Catfish Categories: Fish Cajun Servings: 4 4 ea catfish fillets (4 oz. each 1 oz wheat flakes cereal 1 T paprika 1/4 t salt 1/4 t onion powder 1/4 t garlic powder 1/2 t cayenne pepper 1/2 t black pepper 1/2 t white pepper 1/2 t thyme 1 T oil 1. Wash the fish fillets and pat dry. 2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. 3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Andouille A LA Jeannine Categories: Cajun Appetizers Servings: 6 1 c Dry white wine 2 2 T Honey 1 Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat until andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab Meat Alma Categories: Cajun Appetizers Servings: 8 1 ea Stick butter or margarine 1/2 c Parsley, finely chopped 1 cn (small) mushrooms, drained 2 c Light cream 1/2 c Sherry or vermouth, dry 1 x Salt, to taste Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes. Serve with french bread or in patty shells. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Justin Wilson's Hush Puppies Categories: Cajun Breads Servings: 48 2 c Cornmeal 1 c Plain flour 1 t Baking powder 1 t Salt 1/2 t Soda 1/2 c Parsley, finely chopped 1 x Deep fat for frying Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Picnic Potato Salad Categories: Cajun Salads Servings: 24 10 lb Potatoes 8 ea Eggs, hard-boiled 2 c Dill relish 1 1 c Sweet relish 2 c Salad olives, chopped 2 c Onions, finely chopped Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peach Crisp Categories: Desserts Pies Servings: 6 6 c Peeled, sliced fresh peaches 1 c Sifted all-purpose flour 1 c Sugar 1/2 t Ground cinnamon 1/4 t Salt 1/2 c Butter, softened Place peaches in a lightly-greased 8-inch square baking dish; set aside. Combine flour, sugar, cinnamon, and salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture evenly over peaches in prepared dish. Bake at 375 deg F for 45 minutes or until golden brown. Spoon into individual serving bowls; serve warm with whipped cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Banana Custard Pudding Categories: Desserts Pies Servings: 20 2 1/2 c Sugar 1/2 c All-purpose flour 1/4 c Cornstarch 7 c Milk 4 ea Egg yolks, beaten 1/4 c Butter, softened 1 t Vanilla extract 1 pk (12-oz) vanilla wafers 9 ea Med bananas, peeled & sliced Combine sugar, flour, and cornstarch in a medium mixing bowl. Mix well, and set aside. Pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 deg F. Gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk. Cook, stirring constantly, until mixture thickens and coats the spoon. Remove from heat, and stir in butter and vanilla. Let cool to room temperature. Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers. Arrange half of banana slices over wafers; top with half of cooled custard. Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard. Chill thoroughly. Yield: 20 to 25 servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pit Barbeque Sauce Categories: Barbecue Sauces Texas Servings: 2 1/2 lb Butter 1 pt Catsup 1 pt Vinegar 1 ea Small bottle 1 T Brown Sugar 1 T Tabasco Sauce 1 T Onion juice 1 1/2 ea Cloves garlic, fine 1 x Dash of red pepper 1 x Dash of black pepper 1 x 1-3 Tbsp Salt rcestershire opped Refrigeration is not necessary. Makes almost 2 quarts. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Galliano Barbeque Sauce - Mary Hudgins - Holly Categories: Barbecue Sauces Texas Servings: 1 2 c Catsup 1 c Chili Sauce 1/2 c Liquore Galliano 2 T Worcestershire Sauce 1/2 c Dark Brown Sugar 1/2 c Lemon Juice Heat all ingredients together in saucepan. Keep hot as needed. Makes about 4 cups. Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish sticks and chicken. From the collection of Clarence Fontish supposed to be pretty versatile. *GRIN* ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecue Sauce - Norine Juenger - Lenzburg Categories: Barbecue Sauces Pork Servings: 3 16 oz Tomato Sauce 2 T Brown Sugar 1/4 c Vinegar 2 T Worcestershire Sauce 1 t Salt 1 T Paprika 1 t Dry mustard 1 t Chili Powder 2 T Chopped Green Onion Tops 1/8 t Cayenne Pepper salt, paprika, mustard, chili powder and cayenne pepper. Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups. ***** While there was no indication, I would expect that this is best with Pork, since the idea of 'BBQ' in that area was nearly always pork. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spareribs with Mustard Sauce Categories: Barbecue Cajun Main dish Meats Sauces Servings: 8 10 lb Spareribs 1 c Salt 1 c Cumin 1 c Black Pepper 1/3 c Cayenne Pepper 1/3 c Minced Garlic 1 c Brown Sugar 1/3 c Ground Horseradish 1/3 c Yellow Mustard 1/4 c White Wine 1 c Honey Dry Rub Seasonings: Combine salt, cumin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrig- erated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid burning, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cajun Pork Roast Categories: Barbecue Cajun Main dish Meats Pork Servings: 12 10 lb Boneless Boston Pork Roast 1 c Chopped Onion 3/4 c Chopped Garlic 1/2 c Tiger Sauce 1 t Chopped Parsley 1/2 c Worcestershire Sauce 2 T Steak Sauce (Lea & Perrins) 2 1/2 T Dry Mustard 1 x Seasoned Salt (Dry Rub) 6 oz Tomato Paste 3 T Brown Sugar MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worcestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a bast ing syringe works well to place sauce into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degrees. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dirty Rice Categories: Cajun Rice Servings: 2 2 T Chicken fat 1/2 lb Chicken gizzards 1/4 lb Ground pork 1 ea Bay leaves 1 ea Yellow onions 1 1/2 ea Celery stalks 1/2 ea Bell peppers, green 1 ea Garlic cloves 1 t Tabasco sauce 1 t Salt 1 t Black pepper 2 t Paprika 1 t Dry mustard 1 t Cumin 1/2 t Thyme 1/2 t Oregano 2 T Butter 2 c Pork stock 1/2 lb Chicken livers 1 c Rice Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broccoli Garden Soup Categories: Soups Vegetables Servings: 11 3 c Broccoli, chopped 6 c Yams, peeled and chopped 6 c Defatted Chicken Broth,divid 2 ea Medium Onions, chopped 4 ea Cloves Garlic, minced 1 T Olive Oil 1 c Celery Tops, chopped 1/4 t Ground Allspice (opt) 2 c Watercress, chopped 1 x Ground Pepper to taste Simmer the yams, covered, in two cups chicken broth 10 minutes or until soft; puree in food mill or processor. Set aside. In large pot with cover, saute the onions and garlic in oil until the onions are translucent and starting to brown. Add celery. Saute a few minutes, Add broccoli and remaining chicken broth. Simmer, covered, eight minutes or until tender-crisp. Stir in puree; add seasonings. Serve immediately or serve chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup servings. Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broccoli Cheese Pie Categories: Pies Vegetables Cheese Servings: 6 10 oz Broccoli * 1 c Evaporated Skim Milk 1 ea Egg 3 1/2 oz Feta 1 t Dried Oregano 1 ea Carrot, sliced thin,blanched 1 ea Small Red Pepper ** 1 ea Pie Shell (8-inch) * Broccoli should be cut into long-stemmed florets, blanched, drained ** Red Pepper should be cut in julienne strips Preheat oven to 325". Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking. Nutrient content per serving: 196 calories, 11 grams fat, 8 grams protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams sodium, 2.6 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creole Shrimp Stew Categories: Servings: 4 1/3 c Chopped Bacon 1/3 c All-Purpose Flour 4 ea Stalks Celery, chopped 1 ea Large Onion, chopped 1 ea Large Green Pepper, chopped 6 ea Green Onions, chopped 1 c Tomato Paste 3 c Seafood Stock 2 c Water 2 tb Lemon Juice 1 tb Granulated Sugar 1 x Creole Spices 2 lb Uncooked, shelled Shrimp 1/4 c Minced Fresh Parsley * Instead of using bacon fat to blend with the flour, it can be drained off and you can use oil. cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes. Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir to blend mixture into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice. 4 servings. By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: General Tao's Chicken (Le Piment Rouge) Categories: Poultry Servings: 4 10 oz Chicken Legs, deboned 2 c Soya Oil 1 tb Ginger Root, minced 2 ea Scallions, chopped 1 tb Garlic, minced 2 tb Dry Chili Pepper 2 tb Sugar 2 tb Soy Sauce 1 1/2 t Vinegar 2 tb Cornstarch 1/4 c Chicken Stock 1 t Sesame Oil -------------------------MARINADE------------------------- 1 ea Egg White 1 tb Cornstarch 1 tb Soy Sauce For the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favourite. Le Piment Rouge Windsor, 1170 Peel in Montreal. From The Gazette, 91/02/27. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peanut Butter Pinwheels Categories: Candies Servings: 48 1/2 c Cold Mashed Potatoes 1/8 t Salt 1/2 t Vanilla 4 c Icing Sugar 1 c Peanut Butter In a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar, one cup at a time, beating after each addition. At first the mixture will be stiff and hard to handle but with beating it will become very runny. With the addition of the fourth cup, the mixture will firm up again. Turn half of the mixture on to a board that's been lightly dusted with icing; roll into a rectangle two inches thick. Spread with half of the peanut butter. Roll up from the short side, jelly-roll fashion. Repeat with rest of fondant. Refrigerate until firm; slice 1/4 inch thick. Makes 4 dozen candies. From The Gazette, 91/02/27. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Cross Buns Categories: Breads Servings: 24 4 1/2 c All-Purpose Flour 1/3 c Granulated Sugar 2 tb Quick Rise Instant Yeast 1 t Salt 2 t Cinnamon 1/2 t Grated Nutmeg 2 c Warm Water 1/4 c Melted Butter 2 ea Eggs, beaten 1 c Raisins or part currants 1/2 c Mixed Candied Peel 1 1/2 c Icing Sugar 2 tb Milk In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins and candied peel. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full. Brush tops with melted butter. Cover and let rise in a warm place until almost double, about 20 - 30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes. Combine icing sugar with milk until smooth; place in a piping bag or spoon on top of buns to make crosses. Makes 24 buns. From The Gazette, 91/02/27. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream Cheese Crosses Categories: Servings: 18 3 oz Cream Cheese, softened 1 tb Butter, softened 2 tb Honey 1/4 t Grated Lemon Rind In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind. Refrigerate until ready to use. On warm buns, pipe mixture to make crosses on buns. Do not reheat once crosses are in place. Makes enough for 1 1/2 dozen buns. From The Gazette, 91/02/27. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Vegetable Chili Categories: Vegetables Servings: 4 1 t Olive Oil 1 ea Large Onion, chopped 2 ea Cloves of Garlic, chopped 2 ea Medium Carrots, sliced 1 c Celery, sliced diagonally 1 ea Medium Zucchini, quartered 1 ea Red or Green Pepper 2 ea Jalapeno Peppers 1 cn 28 oz, Tomatoes, chopped 1 cn 19 oz, Kidney Beans 1 tb Chili Powder 1 t Ground Cumin 1 t Dried Oregano 1 x Salt 1 x Freshly Ground Black Pepper 1 pn Granulated Sugar 1 x Shredded Mozzarella In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano. Microwave covered at High for 16 to 18 minutes or until zucchini is tender. Let stand, covered for 5 minutes. Season to taste with salt, pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve. Serves 4. From The Gazette, 91/02/27. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Maple Oatmeal Bread Categories: Breads Servings: 2 1 c Regular Rolled Oats 3 tb Butter, cut into bits 1 c Boiling Water 1 c Scalded Milk 1/3 c Maple Syrup 2 t Salt 2 c Whole Wheat Flour 1 tb Quick Rise Instant Yeast 1 ea Egg, beaten 2 c All-Purpose Flour in a large mixing bowl, combine the rolled oats and butter. Pour boiling water over and stir until butter melts. Add scalded milk, maple syrup and salt. Let mixture cool slightly until warm to the touch (if using a thermometer, temperature should read 125 - 130 degrees). Stir in whole-wheat flour, yeast and egg; beat vigorously with a wooden spoon until smooth. Stir in enough all-purpose flour to make a stiff dough. Turn out on floured board and knead, sprinkling surface with additional flour to prevent dough from sticking, until smooth and elastic, about 8 - 10 minutes. Shape into a ball and place a lightly buttered bowl; turn to coat dough on all sides with butter. Cover with a clean dry towel and let rise for 30 minutes. Punch down dough and divide in half. Shape into loaves and place in 2 greased 8 1/2 by 4 1/2 inch loaf pans. Brush tops of loaves with melted butter. Cover and let rise in a warm place until double in bulk -- about 35 - 45 minutes. Bake in an oven preheated to 375 degrees for 35 - 40 minutes or until done. Turn loaves out of pans and let cool on racks. Makes 2 loaves. From The Gazette, 91/02/27. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pumpkin Soup Categories: Soups Servings: 6 1/4 lb Split Peas 4 c Chicken Stock or Water 1 lb Fresh chopped Pumpkin 1 ea Onion, chopped 1 x Strip of Beef or Bacon 1 x Salt 1 x Freshly Ground Black Pepper 1 x Mixed Fresh or Dried Herbs 1 x Fresh Thyme 1 x Fresh Parsley, chopped Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer gently, partly covered, until peas and pumpkin are tender. Season to taste with salt and pepper and serve hot, trimmed with parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cucumber and Avocado Salad Categories: Salads Servings: 6 1 ea English Seedless Cucumber 1 x Salt 1 x Chili Pepper 1 tb Fresh Lime Juice 1 t Minced Onion 1 x Slices, Sweet Red Pepper 1 x Lettuce 1 ea Ripe Avocado, sliced 1 x Fresh Parsley Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices. arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple and Fennel Salad Categories: Salads Servings: 6 5 oz Fresh Spinach 1 ea Small Fennel Head, sliced 2 ea Medium Granny Smith Apples 1 ea Small Red Onion, sliced * The Granny Smith apples should be peeled and cubed. Kuwait has been liberated. Thoroughly wash spinach, removing fibrous stems. Dry and place in salad bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops. 6 servings. By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Celery Seed Dressing Categories: Salads Servings: 6 1/4 c Granulated Sugar 1/2 t Dry Mustard 1/4 t Salt 1/4 c Raspberry Flavoured Vinegar 1 t Onion Puree 1/4 c Vegetable Oil 1 t Celery Seed Using a food processor and the steel blade, combine sugar, mustard, salt, vinegar, and onion puree and process until smooth. With food processor running, add oil and celery seed and process until blended. To store, pour dressing into jar with tight-fitting lid and refrigerate until ready to use. Make 3/4 cups. By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Elanor's Sweet Potato Pie Categories: Pies Desserts Texas Servings: 8 3 1/2 c Sweet potatoes, cook/mash 1/2 c Butter, softened 2 c Sugar 4 ea Eggs 1/2 t Salt 1/2 t Nutmeg 13 oz Evaporated Milk 2 t Lemon extract 2 ea Deep dish unbaked pie shells beating well. After each one, stir in salt, nutmeg, milk and extract. Pour into 2 deep dish unbaked, pie shells. Bake at 425 for 20 minutes. Then lower oven to 325 and bake for 30-40 minutes longer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: PORK CHOPS AND SWEET POTATOES Categories: Entrees Pork Servings: 2 3 ea Sweet potatoes 4 ea Pork chops 1/2 t Salt 1 t Pepper 1/4 c Flour 2 T Shortening 2 T Butter 1/2 c Currant jelly 1/2 c Orange juice 1 T Lemon juice 1 ea Lemon rind 1 t Dry mustard 1 t Paprika 1/2 t Ginger, ground Preheat oven to 350. Boil and slice potatoes. Salt and pepper the chops and dredge in flour. Brown in shortening. Melt butter. Stir in jelly, juices, and lemon rind. Add remaining ingredients, stirring to blend. Arrange potatoes and chops in casserole and cover with 6 tablespoons sauce.Bake 30 to 40 minutes, basting occasionally. Source: Williamsburg Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Warm Bean and Tomato Salad with Basil Categories: Salads Servings: 2 1/2 lb Green Beans, ends removed 3 tb Olive Oil 2 ea Large Dry Shallots, chopped 1 tb Balsamic or Red Wine Vinegar 1 c Chickpeas, drained 19oz 2 ea Tomatoes, seeded, chopped 2 tb Fresh Basil, chopped 1 tb Lemon Juice, fresh 1 x Salt 1 x Freshly Ground Black Pepper * You can use 1 teaspoon of dried basil instead of the fresh stuff. Remove the ends from the beans and cut into 1 12 inch lengths. Cook in boiling water until just tender, about 5 - 7 minutes. Drain well. Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes. Add balsamic vinegar and cook until liquid is reduced. Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes. In a serving bowl, combine the bean mixture with tomatoes, olives and basil. Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste. Serve warm or at room temperature. Serves 2 as main course, 4 as side dish. From The Gazette, 91/03/06. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Apple with Maple Yogurt Sauce Categories: Fruits Servings: 4 4 ea Apples 1/3 c Brown Sugar, packed 1/4 c Raisins 2 t Cinnamon 1/2 t Nutmeg 1/3 c Yogurt, low-fat 1/4 c Maple Syrup +----------------------*** MAPLE YOGURT SAUCE ***------------------------- * A large, firm, tart apple is best. Use Ida Red or Northern Spy. A Cortland can be used. However, if you use a McIntosh, you must shorten the cooking time. Core apples and remove top inch of peel. Make a shallow out through skin around centre of each apple to prevent skin from bursting. Place apples upright in baking dish or pie plate. In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg. Spoon into centres of each apple. Add water to cover bottom of dish. Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick. Combine the yogurt and maple syrup to make the sauce. Pour over the baked apples. From The Gazette, 91/03/06. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Penne with Tomato, Black Olive and Feta Categories: Main dish Servings: 4 1 lb Penne or Fusilli 1 tb Olive Oil 1 t Garlic, minced 4 ea Tomatoes, large, wedges 1/3 c Black Olives, halved 1/2 c Feta Cheese, crumbled 1/2 c Parsley, fresh, chopped 2 tb Basil, fresh, chopped 1/4 c Parmesan cheese, grated * 2 teaspoons of dried basil can be used instead of the fresh stuff. In a large pot of boiling water, cook pasta until al dente (tender but firm). Drain and return to pot to keep warm. Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through. Transfer to pot with drained pasta, add olives, feta cheese, parsley and basil. Toss gently to mix. Sprinkle each serving with freshly grated Parmesan cheese. Serves 4. From The Gazette, 91/03/06. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quick Spinach Salad With Sprouts Categories: Salads Servings: 6 1 lb Spinach 1/2 c Alfalfa Sprouts 1/4 c Feta Cheese, crumbled 2 tb Sunflower Seeds 2 tb Olive Oil 2 tb Lemon Juice 2 tb Water 1 ea Garlic Clove, small, minced 1 t Dijon Mustard 1 x Salt 1 x Freshly Ground Black Pepper +---------------------*** EVERYDAY VINAIGRETTE ***------------------------ * Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice. Trim, wash and dry spinach. Tear into bite-sized pieces to make about 10 cups, lightly packed. Place in salad bowl. Add alfalfa sprouts, cheese and sunflower seeds. In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper. MIx well. From The Gazette, 91/03/06. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Harvest Vegetable Curry Categories: Vegetables Servings: 6 2 ea Carrots, sliced 2 c Squash, cubed, peeled 2 c Broccoli Florets 1 ea Sweet Red Pepper 1 ea Yellow Zucchini, wedged 1 ea Red Onion, wedged 1 c Cooked Chickpeas 1 tb Olive Oil 1 tb Curry Powder 2 tb Gingerroot, minced 1 t Cumin 3 ea Garlic Cloves, minced 1/4 t Hot Pepper Flakes 1/4 c Chicken Stock 2 tb Lemon Juice 3 c Brown Rice, cooked 2 tb Coriander, fresh, chopped * Parsley can be used instead of coriander, couscous or bulgur can be used instead of brown rice, vegetable stock or water can be used instead of chicken stock. The hot pepper flakes are optional. Steam carrots and squash for 5 minutes. Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes. Add chickpeas, steam for 3 - 5 minut or until all vegetables are tender-crisp. Meanwhile in a small saucepan, heat oil over medium heat and cook curry powder, gingerroot, cumin, garlic and hot pepper flakes (if you're using them), stirring often, for 2 minutes. Add stock and lemon juice and simmer, uncovered for 2 minutes. Toss vegetables with sauce. Serve over hot rice or couscous. Sprinkle with coriander or parsley. Serves 6. From The Gazette, 91/03/06. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apfelpfannkuchen (Apple Pancakes) Categories: German Fruits Pancakes Desserts Cakes Servings: 4 2/3 c Flour; Unbleached, Unsifted 2 t Sugar 1/4 t Salt 4 ea Eggs; Large, Beaten 1/2 c Milk 2 c Apple; Slices 3/4 c Butter Or Margarine 2 T Sugar 1/4 t Cinnamon Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apfelstrudel (Apple Strudel) Categories: German Fruits Desserts Strudels Servings: 6 6 c Apples; Tart, Sliced 3/4 c Raisins 1 T Lemon Rind; Grated 3/4 c Sugar 2 t Cinnamon 3/4 c Almonds; Ground 8 oz Fillo Leaves; 1/2 Box,Thawed 1 3/4 c Butter;(No Margarine),Melted 1 c Bread Crumbs; Finely Crushed Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Applesauce Meringue Categories: Desserts Fruits Servings: 6 4 c Applesauce 1 T Lemon Juice 4 x Egg Yolks 4 x Egg Whites 8 T Sugar 1/2 t Vanilla Grated rind of 1 Lemon Preheat oven to 300 deg F. Combine applesauce, lemon juice and rind. Beat in egg yolks and pour into baking dish. In separate bowl, beat egg whites until peaks form. Gradually add sugar while continuing to beat. Add vanilla. Mix approx. 1/4 of meringue thru applesauce and spoon remaining meringue on top. Bake 15 minutes. Good hot or cold. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Squares Categories: Desserts Fruits Servings: 6 1/2 c Butter or margarine 1 c Sugar 1 x Egg 1 c Flour 1/2 t Baking Powder 1/4 t Salt 2 x Apples. peeled and chopped 1/2 c Chopped Nuts Preheat oven to 350 deg F. Cream butter and sugar and beat in egg. Combine flour, baking powder and salt and gradually add to butter and sugar mixture. Gently stir in apples and nuts, and spread in buttered 8"x8" pan. Bake 35 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Apple Rings Categories: Desserts Fruits Servings: 4 4 x Baking Apples (ex. Rome) 1/2 c Brown Sugar 1/2 t Powdered Cloves 1/2 t Cinnamon 1/2 c Honey 1/2 c Water Preheat oven to 400 deg F. Core and slice apples into 1/2" rings. place in shallow baking dish. In saucepan, combine and heat remaining ingredients. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice. Variation: Very good with red-hot candies put in the center of each ring. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Date and Apple Squares Categories: Desserts Fruits Servings: 4 1/2 c Butter or margarine,softened 3/4 c Sugar 1 x Egg 2 x Apples, peeled, finely chopp 1/2 c Chopped Nuts 1/2 c Chopped Dates 1 1/2 c Flour 1/2 t Baking Soda 1 t Baking Powder Preheat oven to 350 deg F. Blend butter and sugar, then beat in egg. Stir in apples, dates, and nuts. In a separate bowl, combine flour, baking powder and baking soda. Gradually stir into apple mixture. Spread in a greased 9"x9" pan and bake 30 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Easy Apple Cake Categories: Cakes Fruits Desserts Servings: 5 4 x Apples, peeled and sliced 1/4 c Sugar 1/2 t Cinnamon ------------------------SECOND STEP------------------------ 1/2 c Sugar 2 T Soft Butter or Margarine 1 x Egg 1/4 t Vanilla 1 c Flour 1 t Baking Powder Preheat oven to 350 deg F. Mix together 1/4 cup sugar and 1/2 t cinnamon. Place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. Cream 1/2 cup sugar and butter. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading it as best as you can. Bake 30 minutes Best served warm, with vanilla ice cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Scones Categories: Breads Desserts Fruits Servings: 18 2 c Flour 3 t Baking Powder 2 T Sugar 1/2 t Cinnamon 1/2 t Salt 6 T Shortening 1/2 c Apples, peeled, chopped fine 1/2 c Raisins 4 T Cold Apple juice or water Preheat oven to 400 deg F. Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Butter Categories: Fruits Spreads Servings: 12 3 qt Unsweetened Applesauce 2 lb Granulated Sugar 1 lb Brown Sugar 3/4 c Apple Cider --------------------------SPICES-------------------------- 1/2 t Nutmeg 1/4 t Allspice 3/4 t Cloves 3 t Cinnamon The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Dip Categories: Spreads Servings: 6 8 oz Cream Cheese, softened 1/2 c Mayonnaise 2 x Med Apples, chopped 1/2 c Chopped walnuts 1 T Lemon Juice Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice. Serve with crackers. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Easy Apple Relish Categories: Relishes Servings: 5 2 c Fresh cranberries 2 x Apples 1 x Orange, peeled and seeded 2 c Sugar Finely chop (or grind) cranberries, apples and orange. Mix with sugar and refrigerate for a day or two before serving. Great with chicken or turkey. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Fritters Categories: Desserts Servings: 12 1 c Flour 1 t Baking Powder 1/4 t Cinnamon 2 x Eggs 1/2 c Milk 2 x Apples, chopped Mix dry ingredients. In separate bowl, beat eggs, stir in milk and apples. Combine with dry ingredients. Drop 1 Tablespoon at a time into hot 375 deg F. fat. Fry until golden brown. Drain and serve sprinkled with confectioners' sugar, and/or maple syrup. Makes 12-15. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Pancakes Categories: Desserts Fruits Servings: 12 3 x Eggs, separated 3 T Sour cream 1 x Peeled Apple, finely chopped 3 T Flour 1 t Baking Powder 1/2 t Cinnamon Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup. Makes about 12. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Bread II Categories: Breads Desserts Fruits Servings: 12 4 c Flour 2 t Baking Soda 1 t Salt 2 t Cinnamon 2 c Sugar 4 x Eggs, beaten 1 c Vegetable Oil 1/4 c Sour Cream 2 t Vanilla 2 c Chopped Apples 1 c Chopped Nuts Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts and pour into 2 greased and floured loaf pans. Bake 1 hour or until loaves test done. Males 2 loaves. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Spiced Cider Categories: Beverages Fruits Servings: 16 2 qt Apple Cider 1/4 c Sugar 12 x Whole Cloves 6 x Whole Allspice 4 x 3" Cinnamon Sticks Combine the cider, sugar and spices in a large saucepan. Heat slowly to boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with orange slices, lemon slices, or rings of unpared red apple with whole cloves forced through peel. 16 servings. If desired, chill spiced cider and serve over ice cubes made from apple juice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mojhy Apples Categories: Candies Fruits German Servings: 6 6 x Red apples 6 x Wooden lollypop sticks 1 c Dark Corn Syrup 1 c Sugar 1/2 c Water 1 ds Vanilla extract (just a dash Wash and dry apples. Remove stems and replace with stick stuck halfway into apple. Comvbine corn syrup, sugar, and water in deep saucepan. Stir and cook over medium heat until thoroughly disolved and mixture boils. Then cook, without stirring. to soft crack stage (a small amt of the mixture separates into threads which are hard but not brittle when dropped in cold water; or candy thermometer registers 280 deg F.) Remove from heat; add extract and stir only enough to mix. Place pan over boiling water to keep syrup from thickening. Then, dip apples and wind in a circular motion until thoroughly covered with syrup. Place on buttered pan with sticks upright and cool. Makes 6 Mojhy Apples. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Dumplings Categories: Cakes Fruits Servings: 6 2 c Sifted Flour 2 t Baking Powder 1 t Salt 6 T Shortening 1/2 c Cold Milk 6 x Med Apples, pared & cored 1/2 c Sugar 2 t Cinnamon Sift flour, baking powder, and salt together. Cut in shortenig, add milk, and mix to a smooth dough. Turn onto floured surface and divide into 6 portions. Roll each portion large enough to cover 1 apple. Place an apple on each piece of pastry. Mix sugar and cinnamon together. Spoon some of this mixture into each core cavity. Moisten edges of pastry and bring up over the apple; seal edges. Place on greased baking sheet or in shallow pan. Bake at 350 deg F., or until apples are tender and pastry is lightly browned. Remove from baking sheet. Serve warm with milk or cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple strips Categories: Desserts Cakes Fruits Servings: 30 3/4 c Unsalted Butter or margarine 2 c Flour 1/4 c Sugar 3 T Sour Cream 1/2 t Grated Lemon Rind 1 x Egg yolk for wash 1 ds Confectioners Sugar (opt) --------------------------FILLING-------------------------- 4 x Med Apples, peeled * 1 T Raisins 1/2 c Sugar * 4-5 medium Macintosh apples, peeled and thinly sliced Work butter into flour with a fork and add sugar, sour cream, and lemon rind, kneading to form a dough. Form into a roll, wrap in waxed paper, and let rest for 1/2 hour. Cut roll in half. Roll out 1 part to fit a 9"x9" pan. Line with apple slices and sprinkle with raisins and sugar. Roll out remaining dough and cut into strips to form a lattice pattern on top of the apples. Brush with egg yolk, to which a little cold water has been added. Bake at 325 deg F. for about 20 minutes, until golden brown. Dust with confectioners' sugar while still warm, if desired, and cut into 1" x 2" strips. Makes about 30. Serve warm or cold. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Caraway Pork Chops Categories: Pork Fruits Main dish Servings: 6 2 x Med Onions, thinly sliced 3 x Apples, peeled & thin sliced 2 T Honey 2 t Caraway Seeds 6 ea Pork Chops, (1/2") Garlic salt and pepper Dijon Mustard Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. Cover and bake 1 hour. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cabbage Casserole Categories: Main dish Vegetables Servings: 6 1 x Med Onion, chopped 1 x Stalk Celery, chopped 3 T Margarine 3/4 lb Lean Ground Beef 1/2 t Salt 1 x Med Cabbage, shredded 2 x Apples, sliced thin Preheat oven to 350 deg F. In skillet, saute onion and celery in margarine 2 minutes. Add beef and salt and stir another 2 minutes. Spread half the cabbage in 2 qt baking dish and cover with half the apples and all the meat mixture. Add remaining cabbage and apple slices. Cover and bake 1 hour. Nice with mashed potatoes or noodles. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Curried Apples and Shrimp Categories: Main dish Fish Fruits Servings: 4 1 x Med Onion, chopped 2 x Stalks Celery, chopped 4 T Butter or Margarine 2 x Apples, sliced 3/4 t Curry Powder 2 t Flour 3/4 c Water 1 x Chicken Bouillon Cube 3/4 lb Med Shrimp, shelled & cleane Saute onion and celery in butter for 2 minutes. Add apple slices and saute another minute. Blend in curry and flour, add bouillon cube and water, stirring until well blended. Add shrimp, cover and simmer for 3 minutes, or until shrimp in no longer translucent. Good with rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Meatloaf Categories: Main dish Meats Servings: 4 1 lb Lean Ground Beef 1 x Apple, cored and chopped 1 x Med Onion, chopped 1/8 t Pepper 1/2 t Garlic Salt 1 or 2 slices of Bread Preheat oven to 350. Combine all ingredients except bread. Soak bread in cold water, squeeze out moisture, shred, and add. Place in loaf pan and bake 25-30 minutes. Or...form into patties, roll in bread crumbs and pan fry, or broil. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spareribs and Apples Categories: Pork Main dish Servings: 4 5 lb Meaty Spareribs 3 T Butter 1 ds Pepper 1 qt Sauerkraut, rinsed 2 x Onions, sliced 1 x Carrot, grated 3 x Apples, sliced 1 1/2 c Dry White Wine Preheat oven to 350 deg F. In skillet, lightly brown spareribs in butter. Sprinkle with pepper. In separate bowl, mix together sauerkraut, onions and carrots. Place half this mixture in baking dish. Add half the apple slices and all the spareribs. Cover with remaining sauerkraut mixture, apple slices, and wine. Cover and bake 1 hour 45 minutes. Nice with mashed potatoes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stir-fried Chicken & Apples Categories: Main dish Poultry Servings: 4 2 x Whole Chicken Breasts * 1/3 c Honey 2 t Curry Powder 2 x Apples, peeled & chopped 3 T Oil 1 x Stalk Celery, sliced 1/4 c Raisins 3 T Chopped Parsley * skinned and deboned Cut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices. Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. Add raisins and parsley, stir well and serve over rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stir Fried Scallops and Apples Categories: Seafood Main dish Servings: 4 2 x Stalks Celery 1 lb Scallops 2 x Apples 3 T Margarine 1 x Lemon Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat margarine in heavy skillet over high heat and stir fry celery for 2 minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more margarine if needed. Sprinkle with juice from remaining half of lemon, and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple filled Acorn Squash Categories: Vegetables Servings: 6 3 x Acorn Squash --------------------------COMBINE-------------------------- 2 x Apples, chopped 1/2 c Chopped Walnuts 1 T Grated Orange Peel 1/2 c Brown Sugar 2 T Margarine, melted Preheat oven to 350 deg F. Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients. Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Potato Salad Categories: Side dishes German Servings: 6 3 c Cooked cubed Potatoes 1 1/2 c Coarsley chopped Apples 10 x Slices Bacon 1/2 c Chopped Onion 1/2 c Celery, chopped 1 1/2 T Flour 3/4 c Apple juice (or water) 1/3 c Vinegar 1/3 c Sugar In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat, add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice and vinegar, stirring until mixture thickens. Add sugar. Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in greases 1 1/2 qt casserole. Add skillet mixture, mixing lightly. Cover and bake 30 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apples and Noodles Categories: Pasta Side dishes Servings: 4 2 c Noodles, cooked and drained 2 x Apples, peeled and sliced 1 ds Cinnamon 4 T Brown Sugar 4 T Butter Preheat oven to 350 deg F. Place half of the noodles and apples in a buttered baking dish. Sprinkle with half the brown sugar and a dash of cinnamon. Dot with half the butter. Repeat. Cover and bake 30 minutes. Stir well before serving (or, leave uncovered toward the end of baking to give the top a nice crunchy texture.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet Potatoes and Apples Categories: Side dishes Vegetables Servings: 5 2 c Sweet Potatoes * 2 x Apples, peeled 1/2 c Brown Sugar 4 T Butter 1/2 t Salt * boiled and skinned Preheat oven to 350 deg F. Slice cooked potatoes and apples 1/4"- 1/2" thick. Place half of each in buttered baking dish. Sprinkle with half the sugar, salt, and dot with half the butter. Repeat. Cover and bake 40 minutes. Variations: Add 1/2 cup chopped nuts and/or tablespoon of grated orange rind. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Slaw Categories: Salads Side dishes Servings: 5 2 x Apples, thinly sliced 2 T Lemon Juice 3 c Shredded Cabbage 1 x Stalk Celery, chopped 1 x Carrot, grated 1 x Med Onion, thinly sliced 1/2 c Sour Cream 1/4 c Mayonnaise 3/4 t Celery Salt Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve. Lemon juice keeps apples from discoloring. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dutch Apple Salad Categories: Salads Side dishes Servings: 5 1 c Cooked, diced Ham 2 x Apples, peeled cored,chopped 3/4 c Cooked, diced Potatoes 2 x Hard-cooked Eggs, chopped 2 x Pickles, chopped 1/4 c Italian or Buttermilk dressi Combine ingredients and serve on lettuce leaves. ################################################# Waldorf salad is traditionally a mix of coarsely chopped nuts, apples, celery, and raisins combined with mayonnaise. For a change, substitute fresh chunks of pineapple for the celery, and buttermilk dressing instead of mayonnaise. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ginger Apple Salad Categories: Salads Side dishes Servings: 4 8 x Apples, cored and chopped 1 T Grated Ginger Root 1 c Chopped Celery 1/2 c Raisins 1/2 c Chopped Walnuts 2 T Honey 1/3 c Orange Juice Combine above ingredients and chill. Serve on lettuce leaves. Nice, garnished with slices of orange and mint leaves. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tropical Chicken Salad Categories: Salads Poultry Servings: 6 2 c Chicken, white meat, * 2 x Apples, peeled and diced 1 c Pineapple Chunks 1/3 c Chopped almonds 1/2 c Shredded Coconut 1/4 c White Raisins (opt.) 3 T Chopped Chutney 2 t Curry Powder 3/4 c Mayonnaise * Cooked and cubed In a bowl, combine chutney, curry, and mayonnaise. Combine all other ingredients in a separate bowl. Stir curry, chutney, and mayonaisse mixture into the chicken mixture. Serve on watercress or lettuce leaves, with slices of avocado. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Banana Bread Categories: Quickbreads Fruits Servings: 8 1/2 c Butter, softened 1/2 c Brown Sugar 1/2 c Granulated Sugar 2 x Eggs 3 T Sour Cream 1 x Banana, mashed 1 t Vanilla 2 c Flour 1 t Baking Powder 1 t Baking Soda 1/2 t Cinnamon 2 x Apples, cored and chopped 1/2 c Chopped Walnuts Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Cheese Bread Categories: Breads Quickbreads Cheese Servings: 8 1/2 c Butter or margarine 2/3 c Sugar 2 x Eggs 1 x Apple, peeled and chopped 1/2 c Grated sharp Cheddar cheese 1/3 c Chopped Walnuts 2 c Flour 1 t Baking Powder 1/2 t Baking Soda 1/2 t Salt Preheat oven to 350 deg F. Cream butter and sugar, beating until light. Beat in eggs, one at a time. Stir in apples, cheese and nuts. In separate bowl, combine flour, baking powder, baking soda, and salt. Gradually and gently stir into apple mixture. Pour into greased loaf pan and bake 1 hour. Cool 10 minutes before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quick Applesauce Muffins Categories: Muffins Fruits Servings: 12 2 c Bisquick 1/4 c Sugar 1 t Cinnamon 1/2 c Applesauce 1/4 c Milk 1 x Egg 2 T Cooking oil --------------------------TOPPING-------------------------- 1/4 c Sugar 1/4 t Cinnamon 2 T Butter or margarine, melted Preheat oven to 350 deg F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted buter, then in sugar-cinnamon. Makes 12. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Crisp Categories: Fruits Desserts Servings: 8 5 x Apples, sliced and peeled 1 c Brown Sugar 3/4 c Quaker Oats 3/4 c Flour 1 t Cinnamon 1 t Nutmeg 1 ea Stick Butter, softened 1/4 c Apple Juice, or water Preheat oven to 375 deg F. Put half of the apples in a greased 9"x9" pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. Great with vanilla ice cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Pan Dowdy Categories: Desserts Fruits Servings: 8 1/2 c Brown Sugar 1/4 c Chopped Walnuts 1/4 c Raisins 3 c Apples, sliced 1/4 c Butter, softened 2/3 c Sugar 1 x Egg, beaten 4 t Baking Powder 1/2 t Salt 1 c Milk 2 1/4 c Flour Preheat oven 350 deg F. In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and raisins. Layer in apples and remaining brown sugar. Cream butter, add sugar gradually, then add beaten egg. Sift flour, baking powder and salt. Combine creamed mix, dry ingredients and milk alternately till smooth. Pour batter over apples. Bake 35-40 minutes. Turn over on plate with apple side up. Serve with topping (whipped cream, etc.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Cake With Icing Categories: Cakes Desserts Servings: 6 ---------------------------CAKE--------------------------- 3 ea Large Eggs 1 1/2 c Oil 2 c Sugar 3 c Flour 1 t Soda 1 t Salt 2 t Vanilla 1 c Pecans 3 c Cored, Peeled, Diced Apples ---------------------------ICING--------------------------- 4 oz (1 cube) Margarine 1 c Packed Brown Sugar 1/4 c Milk Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: No Tenemos Rancho Applesauce Cake Categories: Cakes Desserts Servings: 6 2 c Unbleached Flour 1 c Sugar 1 T Corn Starch 1 T Cocoa 1/2 t Cinnamon 1/2 t Nutmeg 1/2 t Cloves 2 t Baking Soda 1 t Baking Powder 1/2 t Salt 1 c Nuts 1 c Raisins 1/2 c Oil 1 t Vanilla 3 c HOT Applesauce Sift together all the dry ingredients, add nuts and raisins. Stir in the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes or until done. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Juice Roast Categories: Roast Beef Meats Servings: 6 4 lb Boneless Beef Chuck Roast 2 ea Med. Onions, Sliced 2 T Butter or Shortening 1 c Apple Juice 1 T Catsup 1 t Salt 1/4 t Pepper 1/4 t Thyme Leaves 1/4 t Prepared Mustard 1/8 t Basil Leaves 3 ea Large Sweet Potatoes * 1 x Lemon Juice -------------------------GARNISHES------------------------- 1 x Chopped Parsley OR 1 x Apple Rings And Parsley 1 x Gravy * Sweet potatoes should be pared and cut into pieces. ~------------------------------------------------------ ~----------------- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: All-Bran Seed Loaf Categories: Breads Servings: 10 3/4 c Whole wheat flour 3/4 c Flour; all-purpose 1 T Baking powder 1/2 t Salt 1/3 c Sesame seeds 2 t Poppy seeds 3/4 c Orange juice 1/4 c Honey 2 ea Eggs 1/4 c Vegetable oil 1/2 c Bran cereal Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5 x 4.5 x 2" loaf pan. Bake at 350f about 40 min. Let cool 10 min and remove from pan. Cool completely before slicing. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken with mushroom sauce Categories: Poultry Main dish Low-cal Servings: 4 1 ea Chicken, cut up, skinned 1 cn Mushroom soup 1/2 cn Milk 1/2 lb Mushrooms 1/2 c Sherry Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bak at 350F for 45 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: True Garlic Bread Categories: Breads Garlic Servings: 6 1 x Garlic Puree(2 Roasted Head) 1/4 lb Unsalted Butter, Softened 2 T (2 pk) Dry yeast 1/2 c Warm Water (115-120 degrees) 2 1/2 c Warm Water 2 T Kosher Salt 3 1/4 c Whole Wheat Flour 3 1/4 c Unbleached All Purpose Flour 1 x Cornmeal Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: 100% Whole Wheat Bread Categories: Breads Servings: 6 2/3 c Water 3 pk Yeast 1 T Sugar 8 c Scalded Milk 2/3 c Shortening 1 c Sugar 1/2 c Molasses 2 T Salt 12 c Whole Wheat Flour Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blueberry Buttermilk Muffins Categories: Breads Cakes Desserts Servings: 24 2 1/2 c Flour 1 1/2 t Baking powder 1/2 t Soda 3/4 c Sugar 1/4 t Salt 2 x Eggs, beaten 1 c Buttermilk 4 oz Butter 1 1/2 c Blueberries Sift dry ingredients together in a large bowl. In another bgowl, whish eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake til golden brown. Bake at 400 F for 20 -30 minutes. Makes 24 muffins. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hearty Meatless Chili Categories: Soups Main dish Servings: 4 1 ea Env. Soup Mix * 4 c Water 16 oz (1 can) Chick Peas ** 16 oz (1 can) Red Kidney Beans *** 14 1/2 oz (1 can) Tomatoes **** 1 c Lentils, Rinsed & Drained 1 ea Large Stalk Celery ***** 1 T Chili Powder 2 t Ground Cumin 1 ea Med. Clove Garlic Fine Chop 1/4 t Crushed Red Pepper * One of the following soup mixes can be used. Onion, Onion-Mushroom, ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stalk should be coarsely chopped. ~------------------------------------------------------ ~------------------ In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Onion-Cheddar Bread Categories: Breads Servings: 4 2 1/2 c Unbleached All-Purpose Flour 1 c Whole Wheat Flour 1 pk Active Dry Yeast 1/3 c Warm Water (110-115 Degrees) 1/2 c Orange Juice 1/2 c Water 2 T Butter Or Margarine * 1 ea Env. Onion Soup Mix 1 T Sugar 1 t Salt 5 oz Shredded Cheddar Cheese 1 x Melted Butter Or Margarine * Butter or margarine should be cut into small pieces. ~------------------------------------------------------ ~------------------ In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Starter #1 Categories: Breads Servings: 1 2 c Unbleached Flour 1 pk Active Dry Yeast 1 x Water To Make Thick Batter Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Starter #3 Categories: Breads Servings: 1 2 c Unbleached Flour 1 x Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Starter #5 Categories: Breads Servings: 1 4 c Unbleached Flour 2 T Salt 2 T Sugar 4 c Lukewarm Potato Water Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Starter #6 Categories: Breads Servings: 1 1 c Milk 1 c Unbleached Flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Honeymoon Sourdoughs Categories: Breads Servings: 4 1 c Active Starter 1 1/4 c Prepared Biscuit Mix 1/2 t Baking Powder 1 T Cooking Oil Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Pumpernickle Categories: Breads Servings: 10 1 1/2 c Active Sourdough Starter 2 T Caraway Seeds, Chopped 2 c Unsifted Rye Flour 1/2 c Boiling Black Coffee 1/2 c Molasses 1/4 c Dry Skim Milk 2 t Salt 3 T Melted Shortening 1/2 c Whole Milk 2 3/4 c Unbleached Flour 1 pk Active Dry Yeast Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bran Date Bread Categories: Breads Servings: 12 1 1/4 c Unbleached Flour, Sifted 1 1/2 t Baking Powder 1 t Salt 1/2 c Active Sourdough Starter 3/4 c Buttermilk or Sour Milk 1 c Finely Chopped Pitted Dates 1 c All Bran 1 t Grated Lemon Peel (ZestOnly) 2 ea Large Eggs, Beaten 1/4 c Vegetable Oil 3/4 c Firmly Packed. Brown Sugar Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Banana Bread Categories: Breads Servings: 12 1/2 c Shortening 1 c Sugar 1 ea Large Egg 1 c Mashed Bananas 1 c Active Sourdough Starter 2 c Unbleached Flour 1 t Salt 1 t Baking Powder 1/2 t Baking Soda 3/4 c Chopped Walnuts 1 t Vanilla OR 1 t Grated Orange Peel Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Pizza Shells Categories: Breads Servings: 4 1 c Sourdough Starter 1 T Shortening, Melted 1 t Salt 1 c Flour Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sourdough Cornbread Categories: Breads Servings: 4 1/2 c Active Sourdough Starter 2 T Margarine, Melted 1/2 c Cornmeal 1 t Salt 1 T Sugar 1/2 c Sour Cream or Yogurt 2 ea Large Eggs, Stirred 1 c Unbleached Flour 1/2 t Cream Of Tartar 1/2 t Baking Powder Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beer Biscuits Categories: Breads Servings: 4 2 c Unbleached Flour 3 t Baking Powder 1 t Salt 1/4 c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: SUNDAY BLACK-BEAN SOUP (New York Times) Categories: Soups Servings: 6 1 lb dried black beans 2 ea smoked ham hocks 3 c chicken stock 4 ea coarsely chopped carrots 3 ea coarsely chopped onions 3 ea coarsely chopped celery 1 T chopped jalepeno pepper 3 ea garlic cloves 1 t cumin 1 c dry sherry 1 ea lime (juice) To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Boston Brown Bread Categories: Breads Main dish Servings: 10 1/2 c Rye meal or Plain flour 1/2 c Corn Meal 1/2 c Coarse whole wheat flour 1 t Baking Soda 1/2 t Salt 3/8 c Molasses 1 c Sour milk 1/2 c Seedless Raisins Mix dry ingredients and stir in molasses and sour milk. (To make sour milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and place rings of waxed paper in bottoms. Divide batter evenly between the two cans, and cover with aluminum foil. Place in covered kettle of boiling water, bring water half way up sides of cans, and boil for two hours. When ready to serve, unmold by running knife around inside of can and shaking out onto plate. Cut thinly and serve with Boston Baked Beans. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Weixenkeimbrot (Molasses Brown Bread) Categories: Breads Servings: 4 2 1/2 c Whole-Wheat Flour 1 1/2 c Wheat Germ 1/3 c Brown Sugar 1/2 t Salt 1 c Raisins; Mixed Dark & Light 2 t Baking Soda 1 7/8 c Buttermilk 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dillbrot (Dill Bread) Categories: Breads Cheese/eggs Vegetables Servings: 4 1 pk Yeast; Active Dry 1/4 c ;Warm Water(110-120 degrees) 1 c Cottage Cheese; Creamed * 2 T Sugar 1 T Onion; Minced 1 T Butter; Melted 1 ea Egg; Large 1 t Salt 2 t Dillseed 2 1/4 c Flour; Unbleached Or Bread * Creamed Cottage Cheese should be heated to lukewarm. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Thai Shrimp-Chicken Soup Categories: Oriental Soups One dish Servings: 6 2 x Whole Chicken Breasts,halved 6 c Water 1 x Small Onion, peeled &chopped 1 x Small Bay Leaf 2 x Sprigs Parsley 1/2 t Thyme 1 t Salt 1/8 t Pepper 1 x Garlic clove, crushed 2 t Ground Coriander 1 1/2 t Chili Powder 1 T Soy Sauce 1/2 lb Raw small,shelled shrimp * 2 c Sliced Mushrooms 6 x Scallions, with tops,sliced 3 c Hot Cooked Rice 1/3 c Chopped fresh coriander ** * Deveined ** or use Parsley ================================================= Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside. Put bones in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour. Strain broth into a saucepan. Combine garlic, coriander, chili powder, and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender. Stir in scallions and fresh coriander or parsley. Remove and discard bay leaf. Serve in bowls over or with rice. Serves 6. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: West African Lemony Chicken-Okra Soup Categories: Soups One dish Servings: 5 2 x Juice of 2 Lemons 1 x Broiler chicken, (2 1/2 lbs) 6 c Chicken broth or Water 1 x Lge Onion, peeled & chopped 3 x Tomatoes, peeled & choppped 1 cn Tomato Paste (6 oz.) 2 c Sliced Okra (or 1 can 15 oz) 1/3 c Uncooked long grain Rice 2 t Salt 1/4 t Pepper 1/2 t Ground Red Pepper 1 t Ground Tumeric Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub lemon juice over chicken pieces. Put in a large kettle with chicken broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes. Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle. Serves 4 to 6. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brittany Mixed Fish Soup Categories: Fish Soups One dish Servings: 6 3 lb Mixed fish, cleaned * 2 x Lge Onions, peeled ** 1 x Lge clove Garlic, crushed 3 T Butter or margarine 6 x Med potatoes, peeled,in 1/4s 10 c Water 2 x Med. Bay Leaves 1 t Dried Thyme 1/2 t Dried Marjorin 4 x Sprigs Parsley 2 t Salt 1/2 t Pepper Slices of crusty French bread * Flounder, mackerel, cod, or haddock ** Sliced thin ''''''''''''''''''''''''''''''''''''''''''''''''' Cut fish into chunks of equal size. Saute onions and garlic in heated butter or margarine in a large kettle until tender. Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and lower heat to moderate. Cook, covered, about 25 minutes, until fish and potatoes are tender. Remove and discard bay leaves. Put slices of bread in wide soup plates. Ladle broth over bread. Serve fish and potatoes separately on a platter. Serves 6 to 8. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hungarian Goulash Soup Categories: Soups One dish Servings: 10 4 x Med Onions, peeled & chopped 2 x Lg cloves Garlic, crushed 1/2 c Shortening or salad oil 3 1/2 T Paprika (Hungarian) 3 lb Lean Beef Chuck (1" cubes) 2 x Lg Tomatoes, peeled & choppe 2 t Caraway seeds 1 1/2 t Dried Marjoram 1 t Minced Lemon peel 8 c Water 2 t Salt 1/2 t Pepper 4 x Med Potatoes, peeled & cubed Cut chuck into 1" cubes. Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender. Serves 10. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Southwestern Meatball Soup Categories: One dish Soups Beef Servings: 6 3/4 lb Ground Beef 3/4 lb Ground Pork 1/3 c Uncooked long grain Rice 1 x Egg, slightly beaten 1 t Dried Oregano 1 ds Salt & Pepper, to taste 1 x Med Onion, peeled & minced 1 x Clove garlic, crushed 2 T Salad Oil 1/2 c Tomato paste 10 c Beef Bouillon 1/2 c Chopped fresh coriander Can substitute parsley for coriander, if neccessary. Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon pepper (or to taste) in a large bowl. Shape into small balls, about the size of golf balls. Saute onion and garlic in heated oil in a large kettle until tender. Mix in tomato paste. Add bouillon; season with salt and pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly, covered, about 30 minutes, until meatballs are cooked. Stir in coriander or parsley. Serves 6 to 8. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: German Lentil Soup with Frankfurters Categories: Soups One dish German Servings: 8 2 x Med Onions, peeled & chopped 1 x Clove Garlic, crushed 2 x Med Carrots,(scraped,chopped 2 x Stalks Celery,(cleaned,chopp 2 T Salad Oil 8 c Water 2 c Lentils, washed & drained 1 x Bay Leaf 1 1/2 t Salt 1/4 t Pepper 1 lb Frankfurters, sliced thickly 2 T Cider Vinegar Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender. Add frankfurters and cook another 10 minutes. Remove from heat and stir in vinegar. Remove and discard bay leaf. Serves 8. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Maine Fish Chowder Categories: Soups One dish Fish Main dish Servings: 6 1/4 lb Salt Pork, diced 4 c Diced raw Potatoes 3 x Med Onions, peeled & sliced 2 t Salt 3 lb White fleshed Fish * 2 c Scalded Milk 1 t Butter or margarine 1/4 t Pepper, or to taste * Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish with bones in it. Fry salt pork to render all fat in a heavy kettle and then remove. Add potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender. Do not overcook. Meanwhile, cut fish into large chunks and put into another saucepan. Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered, until fish is fork tender, about 15 minutes. Remove from heat. Strain and reserve liquid. Remove any bones from fish. Add fish and strained liquid to potato-onion mixture. Pour in milk and leave on stove long enough to heat through, about 5 minutes. Mix in butter and pepper. Serve at once. Serves 4 to 6. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Danish Pea Soup with Pork Categories: Soups One dish Pork Servings: 6 1 lb Yellow Split Peas, washed * 2 lb Lean Bacon or smoked pork ** 3 x Med Carrots, scraped 1 x Celery root, peeled & 1/4-ed 4 x Med Leeks, white parts *** 2 x Med Onions, peeled & halved 1/2 t Dried Thyme 1 1/2 t Salt 1/4 t Pepper 1 lb Pork Sausage links **** * and drained ** in one piece *** use white parts of leeks only, cleaned and washed **** cook and drain sausage links large kettle with 6 cups water. Cook slowly, covered, 1 1/2 hours, until tender. Put bacon, carrots, celery root, leeks, onions, thyme, salt, and pepper in another kettle. Cover with water. Cook slowly, covered, 40 minutes until vegetables and bacon are tender. Take out bacon; slice and keep warm. Remove vegetables and add to cooked split peas with as much as the broth in which the vegetables were cooked as desired to thin the soup. Reheat, if necessary. Ladle soup, including vegetables, into wide soup plates and serve sliced bacon and the cooked sausage links separately on a platter. Serve with dark bread, mustard, and beer. Serves 6 to 8. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: West Indies Pepper Pot Soup Categories: One dish Soups Meats Servings: 8 1/4 lb Salt Pork 1 1/2 lb Short Rib of Beef, 3" pieces 1 1/2 lb Stew Beef, cut into 2" cubes 12 c Water 1/2 t Dried Thyme 1 1/2 t Salt 1/4 t Pepper 1 x Lg Onion, peeled & diced 2 x Cloves Garlic, crushed 2 x Scallions, with some tops * 2 T Salad oil 1 x Lg Green Pepper, cleaned ** 10 oz Fresh Spinach, washed, trimm 10 oz Fresh Kale, washed & trimmed 1 cn Okra , drained (15 1/2 oz.) 4 x Med Sweet Potatoes, *** 1 x Lg Tomato, peeled & cubed * cleaned and sliced ** and chopped *** peeled and cubed Put salt pork and short rib pieces in a large kettle; brown ribs on all sides. Add stew beef and brown on all sides. Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any scum that rises to the top. While meat is simmering, saute onion, garlic, and scallions in heated oil in a skillet until tender. Add green pepper and saute 1 minute. Remove from heat and set aside. After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle. Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked. Remove from heat and cool slightly. Take out short ribs and cut off and discard any fat. Cube meat and return to kettle. Reheat, if necessary. Serves 8. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Vegetarian Barley-Vegetable Soup Categories: Soups One dish Vegetables Servings: 10 2 x Med Onions, peeled & diced 2 x Lg Carrots, scraped & diced 2 x Stalks Celery, chopped 3 T Butter or margarine 1 cn Tomatoes, chopped-1 lb 12 oz 8 c Water 1 t Dried Basil 1/2 t Dried Thyme 2 t Salt 1/4 t Pepper 1 c Pearl Barley 2 c Frozen green beans or peas * 1 T Chopped fresh Dill * (cut up up the frozen green beans or green peas to make 2 cups) Saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill. Serves 10-12. Good for informal lunch or supper. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Viennese Beef Soup Categories: Soups One dish Meats Servings: 8 2 1/2 lb Beef bones, cracked 3 lb Beef Chuck 3 qt Water 2 1/2 t Salt 3/4 t Pepper 1 x Lg Onion- peeled,sliced thin 2 x Med Leeks, white parts only 2 x Med Carrots, scraped, sliced 1 x Celery root, pared & cubed 3 x Sm Turnips, pared & cubed 2 c Cauliflower, cut up 2 x Bay Leaves 4 x Sprigs Parsley 1/2 t Dried Thyme Taking the white parts of the leek only, clean and thinly slice them. Scald bones and rinse in cold water. Put beef and water in a large kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 1/2 hours. Again remove any scum from the top. Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender. Remove and discard parsley, bay leaves, and bones. Take out the meat and cut into bite sized pieces, discarding any gristle. Return meat to soup. Serves 8 to 10. You may also add noodles, rice or dumplings to the finished soup. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mushroom Turnovers Categories: Appetizers Vegetables Servings: 8 --------------------PASTRY INGREDIENTS-------------------- 1 c Butter (slightly softened) 1 pk Cream Cheese (softened) 1/2 t Salt 2 c Flour 1 ea Egg 2 t Milk ---------------------MUSHROOM FILLING--------------------- 2 cn Stems and pieces (4 oz) 1/2 c Onions (minced) 1/2 t Salt 1/8 t White Pepper 1 t Lemon juice 2 t Flour 1/2 c Light cream Pastry: Combine butter, cream cheese and salt and beat well. Add flour and blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight. Remove 10 minutes before rolling. Roll part of dough at a time to 1/8 inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in each. Moisten edges and fold double. Press edges with fork to seal. Mix egg with milk and slightly beat. Brush with and milk and chill 1 hour. Bake at 350F for 25 minutes or until golden brown. May be frozen. Makes 5 dozen. Mushroom filling: In pan, saute mushrooms and oinions in butter. Sprinkle in salt, pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually add cream and stir util smooth and thickened. Chill. Add 1 tablespoon sherry or dry vermouth before chilling, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Elegant Crabmeat Balls Categories: Appetizers Fish Servings: 4 2 cn Crabmeat (6-7 oz cans) 1 c Bread crumbs (fresh) 3 T Sherry cooking wine 1 T Lemon juice 1 T Onion (grated) 1 t Dry Mustard 1/2 t Salt 1 x Pepper 1 pk Bacon (cut into halves) 1 x Parsley Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with toothpicks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsely ans lemon. Makes appromately 2 dozen. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bacon-Olive Hot Appetizer Categories: Appetizers Servings: 4 6 ea Bacon (fry, drain,crumble) 1 c Ripe Olives (chopped) 1/2 c Green onion tops (chopped) 1 1/2 c Sharp Chedar Cheese (shred) 1 t Curry 1/2 c Mayonnaise Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp-Cheese Roll Categories: Appetizers Fish Cheese/eggs Servings: 28 1 1/2 c Muenster Cheese (shredded) 1 c Cooked shrimp 1/4 c Green onion (slice thin) 2 ea Eggs 1/2 t Salt 1/8 t Pepper 1 pk Cresent Rolls 1 T Butter (melted) 1 ea Egg yolk w/1 T water (opt) In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400F for 25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp knife, cut in 1/2 inch slices. Makes 28. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Toasted Mushroom Rolls Categories: Appetizers Vegetables Servings: 10 1/2 lb Mushrooms 1/4 c Butter 3 T Flour 1/2 t Salt 1 x Garlic ( a pinch ) 1/2 t Marjoram 1 c Light Cream 2 t Chives (minced) 1 1/2 t Lemon juice 1 pk White Bread Finely chop mushrooms. Saute for 5 minutes in butter. Blend in flour, salt, garlic and marjoram. Stir in cream. Cook util thick. Add chives and lemon juice. Cool. Remove crust from bread and roll each slice flat. Spread mixture on bread and roll up. Cut each roll in 3 sections. Place on baking sheet; toast both sides in 400F oven for 10 to 15 minutes. NOTE: May be frozen. Defrost before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheese Log Categories: Appetizers Cheese/eggs Servings: 10 1/2 lb New York Sharp Cheese 1/2 lb Pimento cheese 1/2 lb Cream cheese 2 ea Garlic cloves 2 t Worcestershire sauce 1/4 t Red pepper 2 T Mayonnaise 1/4 t Salt Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dallas Cowboy Tacos Categories: Appetizers Servings: 3 1 ea Sausage (medium roll) 1 c Velveeta cheese 1/2 c Onion (chopped) 2 cn Crescent rolls Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375F for 10 to 12 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Little Wieners and Orange Sauce Categories: Appetizers Servings: 5 2 pk Hot Dogs (cut into bites) 1/2 c Sugar 3 T Cornstarch 1 1/2 c Orange juice 8 ea Cloves whole 1/4 t Cinnamon 1/4 c Vinegar Put sugar, cornstarch, orange juice, cloves, cinnamon and vingar in a saucepan and thicken on low heat. Once sauce has thickened, put in hot dogs, just until heated through. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grape Jelly Meatballs Categories: Appetizers Servings: 2 2 ea Chili sauce bottles 10 oz Grape jelly 3 lb Ground beef Make meatballs (onion, catsup, salt, pepper, bread crumbs, eggs, etc.). Put chili sauce and jelly in pan; melt jelly well. Put in meatballs and turn occasionally. Simmer on low for 2 1/2 hours. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Salmon Rollups Categories: Appetizers Seafood Servings: 5 7 3/4 oz Salmon (drained, flaked) 1 ea Egg (beaten) 1 t Parsley (dried) 1 t Instant minced onions 1/2 t Dill weed 1 c Cresent rolls 1 x Cayenne pepper Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll up from wide end after spreading. Bake on cookie sheet at 350F for 12 to 15 minutes. Serve with a cheese sauce topping. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brie En Croate Categories: Appetizers Cheese/eggs Servings: 5 1 ea Brie round 1 ea Pasrty dough 1 ea Egg 2 T Milk Completty enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bacon Roll-ups Categories: Appetizers Servings: 5 6 oz Cream cheese w/chives 1 T Milk 25 ea Mixed grain sandwich bread 25 ea Bacon cut in halves Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or until bacon browns. These freeze well. thaw before cooking. Yields 50. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Puffs Categories: Dips Appetizers Servings: 4 2 T Butter 1/4 c Flour 1 ea Egg 1/4 c Swiss chesse(shredded) 2 c Chicken (cooked, fine chop) 1/4 c Celery (finely chopped) 2 T Pimento (chopped) 2 T Dry white wine 1/4 c Mayonnaise Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400F for 20 minutes. Remove from oven; cool and split. Combine remaining ingredients, 1/2 teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef Yakitori Categories: Appetizers Servings: 4 1/2 c Soy sauce 2 T Lemon juice 2 T Sugar 1 ea Garlic clove (crushed) 1/2 t Ginger (ground) 2 T Vegetable oil 1 t Sesame seeds 1 lb Beef sirloin(finely chopped) 2 ea Green onions(finely chopped) in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refriderate 4 hours; drain. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Crab Dip Categories: Appetizers Seafood Servings: 5 8 oz Cream cheese 1 pk Crabmeat 1 T Milk 2 T Onions chopped 1/2 t Horseradish 1/4 t Salt 1 x Pepper Mix all of the ingredients (not in a blender or food processor). Put in a baking dish and top with either sliced almonds or paprika. Bake in a 375F oven for 15 minutes. Serve with chips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cold Spinach Dip Categories: Dips Appetizers Servings: 4 1 pk Spinach chopped(cook/drain) 1 c Water chestnuts(drain/chop) 1 pk Knorr vegetable soup mix 1 c Mayonnaise 8 oz Sour cream Mix all. Refrigerate 2 days. Serve on crackers. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Salmon Dip Categories: Dips Appetizers Servings: 4 1 cn Red sockeye salmon 1 1/2 T Onion (chopped) 6 oz Cream cheese 1/2 ea Juice from a lime Mix all ingredients thoroughly; let set in refrigerator 3 hours before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Artichoke Dip Categories: Dips Appetizers Servings: 4 1 cn Artichoke heats unmarinated 4 oz Green chiles 1 c Mayonnaise(no salad dressing 1 c Parmeasan cheese Drain artichoke hearts and break apart. Cut up green chiles. Mix all ingredients together. Bake at 350F for 30 minutes. Serve wit tostada chips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spicy Dip For Vegetables Categories: Appetizers Vegetables Servings: 4 1/4 c Seedless Raisins 1 c Cottage Cheese; Cream Style 2 T Vinegar 1/2 ea Onion; Small, Cut Up 1 t Chili Powder 1/2 t Curry Powder; To Taste 3/4 t Salt 1/8 t Black Pepper; Freshly Ground --------------------DIPPING VEGETABLES-------------------- 1 x ;Your Choice Of Veggies Place raisins in small bowl and cover with hot tap water. Let stand 10 minutes. Meanwhile, in blender container, combine cottage cheese, vinegar, onion, chili powder, curry, salt and pepper. Add drained, soaked raisins. Cover and blend at high speed until smooth and creamy. If necessary, add 1 T water in which raisins were soaked (or plain water) to make good dipping consistency. Serve well chilled with a selection of vegetables, such as cauliflowerets, carrot sticks, blanched green beans, radish roses. broccoli, celery stick, zucchini sticks, or cooked artichokes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Raisin Cream Cheese Spread Categories: Cheese/eggs Appetizers Fruits Servings: 4 8 oz Cream Cheese; Room Temp. 1/3 c Raisins or Currants 1/2 t Ginger 1/4 t Salt 2 T Chutney; Chopped 4 T Sherry; Medium Dry Beat the cream cheese until smooth, then work in the raisins or currants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Appetizer Egg Rolls Categories: Appetizers Cheese/eggs Meats Servings: 8 1/2 lb Pork; Boneless, Cut Julienne 1 ea Onion; Small, Sliced 1 c Cabbage; Green Or Chinese * 2 T Vegetable Oil 1/2 c Mushrooms; Sliced 1/4 c Sprouts; Bean Or Alfalfa 1/4 c Currants 1/4 c Almonds; Slivered 1 t Cornstarch 2 T Sherry; Dry 1 T Soy Sauce 1/2 t Ginger 12 ea Egg Roll Wrappers; Abt 6" Sq 1 x ;Oil For Deep Fat Frying -------------------GINGER APRICOT SAUCE------------------- 1/4 c Apricots; Dried (Abt. 10) 1/4 c Sugar 1 t Ginger 1/4 t Salt 1 T Lemon Juice * Cabbage should be shredded. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Appetizer Cheese Ball Categories: Cheese/eggs Appetizers Servings: 12 8 oz Cream Cheese; Room Temp. 4 oz Blue Cheese, Crumbled 4 oz Cheddar Cheese; Shredded 2 t Mustard; Dijon-style 1 t Worcestershire Sauce 1/8 t Garlic Powder 1/4 t Salt 1/2 c Pecans; Finely Chopped 2/3 c Currants 3/4 c Parsley; Chopped --------------------------DIPPERS-------------------------- 1 x Assorted Crackers 1 x Apple Wedges Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Satay Categories: Appetizers Meats Fruits Servings: 6 1/2 lb Boneless Pork; Lean 2 T Soy Sauce 2 T Steak Sauce; Thick 10 ea Apricots; Dried 1/4 c Peanut Butter; Chunky/Smooth 1/2 t Salt 5 ea Hot Pepper Sauce; drops Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak sauce. Cover and refrigerate for several hour, stirring occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5 minutes. Place the apricots and their cooking liquid in a blender container or food processor. Add peanut butter, salt, and hot pepper sauce. Cover and process until smooth. Reheat when ready to serve. Thread the marinated pork cubes on skewers. (If you use wooden skewers, soak them in water 2 hours before using.) Brush with remaining soy sauce mixture. Cook over hot coals or under broiler for 6 to 8 minutes, turning often. Serve with the warm apricot-peanut butter sauce for dipping. NOTE: Satay serves 2 when served as a main course. Double the meat portion of the recipe for 4 people. If you like, serve kabobs of mushrooms along with the pork. Thread small fres mushrooms on separate skewers, brush with melted butter and grill or broil along with the pork. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Wine Fruit Cup Categories: Appetizers Fruits Servings: 6 1 1/2 c White Wine; Dry 1/2 c Sugar 1 T Lemon Juice 1 1/2 t Anise Seed 1/4 t Salt 1 ea Cinnamon Stick; Small 1/2 c Raisins; Golden Seedless 4 ea Purple Plums; Sliced 2 ea Nectarines, Sliced In an enameled or stainless steel saucepan, combine the wine, sugar, lemon juice, anise seed, salt and sinnamon stick and bring to a boil. Turn off heat and cool to room temperature. Combine the raisins, plums, and peaches in a bowl and strain the cooled wine syrup over them. Cover and refrigerate for several hours, stirring occasionally. NOTE: This fruit cup can be served as a dessert also. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: HERBED ASPARAGUS W/SHIITAKES & PARMESAN Categories: Asparagus Vegetables Servings: 6 2 lb ASPARAGUS pencil-thin 8 oz Shiitake mushrooms 1/4 c (1/2 stick) unsalted butter 1/4 c Minced shallots 1 T Finely chopped parsley 1 T Chopped basil 1 dr Salt to taste 1 t Freshly cracked black pepper 5 oz Parmesan cheese shaved thin Add asparagus to boiling pan of salted water. Simmer until tender, about 1 minute..Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 inch strips. Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an additional minute. Transfer asparagus to ovend-proof individual serving platters or gratin or to a large oven-proof platter, keeping stalks in an even row so they can be served easily; sprinkle with shiitakes. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. Serve immediately. from Chef John Shirk, Bella Luna Restaurant, Moreland Hills, Ohio ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CREAM OF ASPARAGUS Categories: Asparagus Soups Servings: 9 1 1/2 lb Fresh asparagus 1 1/2 c Chopped onion 6 T Butter + salt 6 T All-purpose flour 2 c Water or stock 4 c Hot milk 1/2 t To 1 t dill weed (to taste) 1 t Salt 1/2 t White pepper 2 T Tamari soy sauce Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly. After 8 to 10 minutes, when onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes stirring frequently, until thickened. Cool slightly. In blender, puree sauce bit-by-bit with milk until thoroughly smooth. Return puree to 3-quart pan- preferably a double boiler. Add dill, salt, pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole to soup. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ASPARAGUS AND ACORN SQUASH RINGS Categories: Asparagus Vegetables Servings: 4 16 ea Asparagus stalks 2 x Small or medium acorn squash 1 x Scauce:.................... 1/4 c Clarified butter (see note) 2 T Sugar 1/2 c Chopped walnuts 1/4 c Fresh lemon juice 2 T Cider vinegar 6 T Apple cider Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: SHRIMP AND ASPARAGUS SALAD Categories: Salads Fish Asparagus Servings: 4 1 lb GREEN OR PURPLE ASPARAGUS 1 x TRIMMED & CUT IN 1/2 "Pieces 1 lb Cooked, pealed & cleaned 1 x Shrimp.................. 1/2 c Chopped red bell pepper 1 c Mayonnaise (not salad dressg 1/4 c Finely chopped parsley 1/2 t Freshly ground white pepper 1/2 t Celery seed 1/2 t Salt 1 T Prepared horseradish 1/4 c Freshly squeezed lemon juice 1 x Endive or Green leaf lettuce 2 ea Hard-cooked eggs, diced 4 ea Lemon wedges Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ASPARAGUS OMELET Categories: Cheese/eggs Asparagus Servings: 2 1/2 lb Asparagus, trimmed 2 T Butter 1 x Small clove garlic,minced 1/2 lb Mushrooms, sliced 4 x Eggs, lightly beaten 2 T Milk 1/2 t Salt 1/4 t Crushed dried basil or 3/4 t Minced fresh basil.......... 1 ds Freshly ground black pepper Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Asparagus with shallots Categories: Asparagus Vegetables Servings: 4 1 1/2 lb Asparagus 1 ds Salt 3 t Fragrant peanut oil or olive 2 ea Shallots, peeled and minced 1 ds Finely chopped parsley Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fried asparagus Categories: Asparagus Vegetables Servings: 4 1 lb Asparagus, trimmed 1 ea Egg 1 T Milk 1 c Fine dry bread crumbs 1 x Olive oil for frying 1 x Salt & pepper to taste 4 oz Freshly grated Romano cheese Cook asparagus spears in boiling salted water until barely tender. Drain on paper towels. In wide bowl, beat egg with milk. Dip asparagus spears into egg mixture, then into bread crumbs. Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet. Diameter of pan should exceed length of spears. Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes. Drain on paper towels. Season with salt and pepper. Sprinkle with grated cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Sauce Piquant Categories: Cajun Main dish Poultry Servings: 30 2 c Bacon drippings (for roux) 6 c Plain flour 7 c Onion, chopped 1 c Bell pepper, chopped 3 c Green onions, chopped 1 c Celery, chopped 3 c Parsley, chopped 1/4 c Garlic, chopped 1 x Bacon drippins/brown chicken 20 lb Baking hens, (see directions 1 x Water 1 lb Mushrooms, sliced 16 c Tomato sauce 8 c Chablis wine 1 1/2 pt Stuffed olives 6 T Lea & Perrins 8 T Louisiana hot sauce 1 t Dried mint, crushed 6 T Salt The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Liver in Mustard Sauce Categories: Cajun Main dish Meats Servings: 4 1 x Salt 1 x Ground red cayenne pepper 4 ea Slices liver 1/2 - 3/4"thick 1 x Oleo (margarine) 1 c Shallots, chopped 1 c Dry white wine 1 T Creole or poupon mustard Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it. From Justin Wilson's "Outdoor Cooking with Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecued Ribs Categories: Cajun Main dish Meats Servings: 4 4 lb Pork ribs, cut in pieces 1 ea Lemon 1 ea Large onion 1 c Catsup 1/3 c Worcestershire sauce 1 t Chili powder 1 t Salt 2 x Dashes Tabasco sauce 2 c Water Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blackened (Cajun) Arctic Char Categories: Cajun Main dish Fish Servings: 4 1 ea Arctic char - 1 kg(4.5 lbs) 6 T Butter 2 ea Lemons, cut into wedges 1 T Cajun spice (recipe follows) Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Jim Echols' Cajun Spice Categories: Cajun Sauces Servings: 6 1 T Paprika 1 t Salt 1 t Onion powder 1 t Cayenne powder 1 t Garlic powder 1 t Crushed chilies 1 t Ginger powder 3/4 t White pepper 3/4 t Black pepper 1/2 t Thyme 1/2 t Oregano Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Maque Choux Categories: Cajun Main dish Poultry Servings: 4 18 ea Young tender corn 1 ea Large spring chicken 1 ea Large onion, finely chopped 1/2 ea Bell pepper, chopped 1 ea Large tomato, small pieces 1 t Salt 1 t Sugar 1 x Black pepper 2 T Cooking oil 1 x Milk, if needed Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red Beans and Rice Categories: Cajun Main dish Servings: 6 1 lb Red kidney beans 1 lb Salt pork 2 ea Cloves garlic 1 t Italian seasoning 1 ea Bell pepper 1 ea Chopped onion 1 ea Stalk celery 1 ea Whole hot pepper Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Boiled Crabs Categories: Cajun Main dish Fish Servings: 4 2 ea Lemons, quartered 8 ea New red potatoes 4 ea Small ears fresh corn 4 ea Small yellow onions 1 c Salt 1/2 c Ground red pepper 1/2 c Ground white pepper 1/2 c Ground black pepper 12 ea Live blue crabs Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mayonnaise Categories: Cajun Sauces Servings: 2 2 ea Egg yolks 1 t Salt 1 ea Garlic clove, minced 1/2 c Green onions, chopped fine 4 ea Shots tabasco sauce 1 x Juice of 1/2 lemmon 2 c High-grade vegetable oil Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Smothered Round Steak Categories: Cajun Main dish Meats Servings: 4 2 lb Round steak 2 t Salt 1/2 t Ground black pepper 1 t Ground red pepper 1 t Ground white pepper 1 x All-purpose flour (dredging) 1/2 c Vegetable oil 3 ea Medium onions, chopped 2 ea Bell peppers, chopped 1 ea Celery rib, chopped 1 c Beef stock or water Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Patout's Boiled Crawfish Categories: Cajun Main dish Fish Servings: 8 -----------------------FOR THE BOIL----------------------- 40 lb Live crawfish 1 c Salt 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 5 lb Small white onions 12 ea Ears of corn, shucked 5 lb Small new potatoes -------------------------SPRINKLE------------------------- 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 2 c Salt Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" ~- Random House ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Boiled Crawfish -- Justin Wilson Categories: Cajun Main dish Fish Servings: 10 4 ea Boxes salt (no size mentione 6 ea Pouches crab boil 9 ea Lemons 8 oz Cayenne pepper 5 lb Small white onions 1 x Garlic 24 ea Small potatoes 1 x Smoked sausage 1 x Corn 50 lb Live crawfish Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Patout's Hot Crab Dip Categories: Cajun Appetizers Servings: 1 1/2 c Butter (1/4 lb) 2 ea Medium yellow onions, choppe 1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced 1 pt Heavy cream, 1 c Green onions, chopped 1/2 c Parsley, chopped 1 t Dried basil 1 t Dried thyme 2 t Salt 2 t Ground black pepper 1 t Ground white pepper 1 x 5-6 shots Tabasco sauce 1 lb Fresh white crab meat Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with garlic Melba toast." Makes about 1 quart. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crawfish Chili Categories: Cajun Main dish Meats Fish Servings: 16 2 lb Lean ground beef 2 lb Crawfish tails 1 t Garlic, chopped fine 2 t Salt 1 T Soy sauce 1 t Cayenne pepper 1 t Dried mint 1 T Dried parsley 3 T Chili powder 1 cn (8 oz) tomato sauce 1 c Dry white wine 1 x Water 1 t Lemon or lime juice 1 c Chopped onions 1 x Bacon drippings Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp Creole Categories: Cajun Main dish Fish Servings: 6 2 lb Fresh shrimp, heads off 1 qt Water 1/2 c Vegetable oil 3 ea Med. yellow onions, chopped 2 ea Large bell peppers, chopped 5 ea Celery ribs, chopped fine 10 ea Lge. tomatoes, peeled&seeded 2 t Salt 1 t Ground red pepper 1/2 t Ground black pepper 1/2 t Ground white pepper 1 T Fresh thyme or 2 t dried 1 T Fresh basil or 2 t dried 1 1/2 t Sugar 5 ea Bay leaves 1 c Green onions, chopped 1 c Parsley, chopped Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham. From Alex Patout's "Cajun Home Cooking" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blackened Redfish Categories: Cajun Main dish Fish Servings: 6 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -----------------------SEASONING MIX----------------------- 1 T Sweet paprika 2 1/2 t Salt 1 t Onion powder 1 t Garlic powder 1 t Ground cayenne pepper 3/4 t Ground white pepper 3/4 t Ground black pepper 1/2 t Dried thyme leaves 1/2 t Dried oregano leaves NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Chicken Wings Categories: Cajun Appetizers Poultry Servings: 6 2 1/2 lb Chicken wings 1 x Oil for frying (optional) 6 oz Hot sauce or Tabasco 1/2 c Melted butter Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffed Pork Chops Categories: Cajun Main dish Meats Servings: 6 2 ea Med. apples coarsely chopped 7 T Unsalted butter 3 T Light brown sugar 1 t Vanilla extract 1/2 t Ground nutmeg -----------------------SEASONING MIX----------------------- 1 T Salt 1 t Onion powder 1 t Ground cayenne pepper 3/4 t Garlic powder 1/2 t White pepper 1/2 t Dry mustard 1/2 t Rubbed sage 1/2 t Ground cumin 1/2 t Black pepper 1/2 t Dried thyme leaves -------------------PORK CHOP INGREDIENTS------------------- 6 ea 1-3/4" thick pork chops 3/4 lb Ground pork 1 c Chopped onions 1 c Chopped green bell peppers 2 t Minced garlic 1 cn (4 oz) diced green chilies 1 c Pork or chicken stock 1/2 c Very fine bread crumbs 1/2 c Finely chopped green onions In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rice, Apple and Raisin Dressing Categories: Cajun Main dish Servings: 8 -----------------------SEASONING MIX----------------------- 2 t Salt 1 1/2 t White pepper 1 t Garlic powder 1 t Dry mustard 1 t Ground cayenne pepper 1/2 t Black pepper ---------------------RICE INGREDIENTS--------------------- 1/4 c Vegetable oil 1 c Chopped onions 1 c Chopped green bell peppers 1/2 c Pecan halves, dry roasted 1/2 c Raisins 4 T Unsalted butter 1 1/2 c Uncooked rice (converted) 3 c Pork, beef or chicken stock 2 c Chopped unpeeled apples Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (we ran out of pecans, so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice. Lucy used brown, long grain rice - super!. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gingersnap gravy Categories: Cajun Sauces Servings: 6 -----------------------SEASONING MIX----------------------- 1 t Black pepper 1/2 t Salt 1/2 t White pepper 1/2 t Ground ginger 1/2 t Dried thyme leaves 1/4 t Rubbed sage 1/4 t Ground cayenne pepper 1/8 t Ground cumin ---------------------MAIN INGREDIENTS--------------------- 2 T Chicken, pork, or beef fat 2 T Unsalted butter 3/4 c Finely chopped onions 1/2 c Finely chopped celery 1/2 t Minced garlic 6 c Basic chicken stock 1 c Pan drippings from chicken 8 ea Gingersnap cookies 1 t Light brown sugar, to taste 1 t Ground ginger, to taste Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Big Mamou on Pasta Categories: Cajun Main dish Servings: 6 ---------------------------PASTA--------------------------- 6 qt Hot water 1/4 c Vegetable oil 3 T Salt 1 1/2 lb Fresh spaghetti (1 lb dry) -----------------------SEASONING MIX----------------------- 2 t Dried thyme leaves 1 1/4 t Ground cayenne pepper 1 t White pepper 3/4 t Black pepper 1/2 t Dried sweet basil leaves ---------------------------SAUCE--------------------------- 1 lb Unsalted butter plus 4 T Unsalted butter 1 c Onions, chopped very fine 4 ea Med. garlic cloves, peeled 2 t Minced garlic 3 1/4 c RICH chicken stock (see note 2 T Worcestershire sauce 1 T Tabasco sauce + 1 teaspoon 2 cn Tomato sauce (16 oz) 2 T Sugar 2 c Green onions,chopped vy fine -------------------CHICKEN SEASONING MIX------------------- 1 1/2 T Salt 1 1/2 t White pepper 1 1/2 t Garlic powder 1 1/4 t Ground cayenne pepper 1 t Black pepper 1 t Cumin (optional) 1/2 t Dried sweet basil leaves 2 lb Boneless chicken (see notes) NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti in. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zwei-bohnenensuppe (Two Bean Soup) Categories: German Soups Servings: 4 1 1/4 c White Beans; Dry 4 oz Ham; Cubed 1 c Cut Green Beans; * 1/4 c Celery; Diced 1 ea Green Onion; Diced 1 ea Onion; Yellow, diced 1 ea Potato; Peeled & Diced 1 T Butter 2 T Unbleached Flour 3/4 c Beef Broth 1/2 t Salt 1/4 t Pepper --------------------------GARNISH-------------------------- 1 ea Parsley; Sprig * Beans can be either fresh or frozen. Do not use canned. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Weisse Bohnensuppe (White Bean Soup) Categories: German Soups Servings: 8 1 lb Navy Beans; Dry 3 qt Water 1 ea Ham Bone Or Hock; Smoked 2 T Parsley; Chopped 1 c Onions; Finely Chopped 1 ea Garlic; Clove, Minced 2 c Celery &Tops; Finely Chopped 1 1/2 t Salt 1/2 t Pepper Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gulaschsuppe (Goulash Soup) Categories: German Soups Servings: 6 2 c Onion; Chopped 1/4 c Shortening 3 ea Green Bell Peppers; Chopped 3 T Tomato Paste 1 lb Beef Cubes; 1-inch Cubes 1 x Red Pepper; Dash 1 t Paprika 2 ea Garlic Cloves; Minced 6 c Beef Broth; * 1 T Lemon Juice 1/4 t Caraway Seeds * Beef Broth can be either canned or home made (home made is preferred.) +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Frankfuter Bohnensuppe (Bean Soup With Frankfu Categories: German Soups Servings: 4 1 lb Navy Beans; Dried 8 c Water 3 c Beef Broth 1 ea Carrot; Chopped 1 ea Celery Stalk; Chopped 4 ea Bacon; Strips, Cubed 2 ea Onions; Small, Chopped 1 t Salt 1/4 t Pepper; White 6 ea Frankfurters, Sliced * 2 T Parsley; Chopped * Note: Use the real Frankfurters in this recipe and not the hot dogs! +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Krautsuppe (Cabbage Soup) Categories: German Soups Servings: 6 4 ea Slices Bacon; Thick, Diced 2 ea Onions; Sliced 1 ea Turnip; Sliced 2 ea Carrots; Diced 2 ea Potatoes; Cubed 1 ea Head Green Cabbage; shredded 4 c Chicken Stock Or Bouillon 2 c Water 6 ea Sprigs Parsley * 1 ea Bay Leaf * --------------------------GARNISH-------------------------- 1/4 c Parmesan Cheese; Grated * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Linsensuppe Mit Frankfurter (Lentil Soup With Categories: German Soups Servings: 4 1 c Lentils; Dried Quick-Cooking 6 c Water 2 ea Bacon; Slices, Diced 1 ea Leek or Green Onion; * 1 ea Carrot;Large, Finely Chopped 1 ea Celery;Stalk, Finely Chopped 1 ea Onion; Finely Chopped 1 T Vegetable Oil 2 T Unbleached Flour 1 T Vinegar 4 ea Frankfurters; Thickly Sliced 1 T Catsup; Tomato 1 t Salt 1/4 t Black Pepper * Leek or Green Onion should be finely chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ochsenschwanzsuppe (Ox Tail Soup) Categories: German Soups Servings: 6 2 lb Ox Tails; Disjointed OR 2 ea Veal Tails 1 ea Onion; Medium, Sliced 2 T Vegetable Oil 8 c Water 1 t Salt 4 ea Peppercorns 1/4 c Parsley; Chopped 1/2 c Carrots; Diced 1 c Celery; Diced 1 ea Bay Leaf 1/2 c Tomatoes; Drained 1 t Thyme; Dried, Crushed 1 T Unbleached Flour 1 T Butter or Margarine 1/4 c Madeira In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grunkohlsuppe (Kale And Potato Soup) Categories: German Soups Servings: 6 4 ea Potatoes; Medium 2 T Vegetable Oil 8 c Water 1 t Salt 1/2 t Pepper 2 lb Kale; fresh 1/2 lb Garlic Sausage; * * Garlic Sausage should be the smoked kind, cooked and sliced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Frische Tomatensuppe (Fresh Tomato Soup) Categories: German Soups Servings: 4 6 ea Tomatoes; Medium Size OR 2 lb Italian Plum Tomatoes 1 ea Onion; Chopped 1 ea Celery; Stalk, Chopped 2 c Chicken Broth 1 T Tomato Paste 1/2 t Basil; Dried 1/4 t Pepper; Freshly Ground 1/2 t Salt 1/2 c Yogurt Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kartoffelsuppe (Potato Soup) Categories: German Soups Servings: 4 2 ea Potatoes; Medium 1 ea Onion; Medium Size 4 ea Celery & Leaves; Stalks 2 T Vegetable Oil 1 x Boiling Water 1 ea Bay Leaf; Small 1/2 t Salt 2 T Butter 2 c Milk;Up to 3 Cups Maybe Used --------------------------GARNISH-------------------------- 1 x Parsley; Chopped Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Categories: German Soups Servings: 4 1 ea Cucumber; Medium 4 ea Potatoes;Med, Peel And Dice 1 t Salt 2 c Water; Cold 1/4 t Pepper; White 1 c Cream; Heavy 1/2 c Milk 1 ea Green Onion; Grated 1 t Dillweed; Dried OR 1 T Fresh Dill; Chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zwiebelkuchen (Onion Pie) Categories: Vegetables German Servings: 8 1 pk Yeast; Active Dry 1 t Sugar 1 1/2 t Salt 3 c Unbleached Flour 1 T Shortening 1 c Water; 120 to 130 Degrees F. 6 ea Bacon; Slices, Cut Up 2 ea Onions; Medium, Sliced 1/4 t Cumin 1/2 t Salt 1 x Pepper; As Desired 1 ea Egg Yolk 1 c Sour Cream Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bauernfruhstuck (Farmers Breakfast) Categories: German Main dish Servings: 4 4 ea Potatoes; Medium 4 ea Bacon; Strips, Cubed 3 ea Eggs; Large 3 T Milk 1/2 t Salt 1 c Ham; Cooked, Small Cubes 2 ea Tomatoes; Medium, Peeled 1 T Chives; Chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Uberbackener Spinat Mit Kase (Baked Spinach Wi Categories: German Cheese/eggs Main dish Servings: 4 1 lb Spinach; Fresh * 1/4 lb Butter 1 ea Onion; Large, Diced 2 ea Garlic; Cloves, Minced 1/2 t Salt 1/2 lb Emmenthaler Cheese; Grated 1 t Paprika 1/8 t Nutmeg 1/4 t Pepper * Wash and clean spinach of sand. Dry. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gefullt Krautroladen (Stuffed Cabbage Rolls) Categories: German Vegetables Main dish Servings: 6 1 1/2 c Brown Rice 3 c Water 2 t Salt 1 t Dillseed 1/2 t Marjoram 3/4 t Pepper 2 1/2 c Onion; Chopped 5 T Vegetable Oil 1/2 t Paprika 2 ea Garlic; Cloves, Minced 2 ea Eggs; Large, Slightly Beaten 1/4 c Bread Crumbs 1/2 c Parsley; Fresh, Minced 2 1/2 lb Cabbage 1 x Cheesecloth; About 6 ft. 2 1/2 c Tomatoes; Canned, Chopped 1/2 c Vermouth; Dry 1/2 c Beef Broth 2 T Tomato Paste 1/2 t Sugar In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Eier In Gruner Sosse (Eggs In Green Sauce) Categories: German Cheese/eggs Sauces Main dish Servings: 4 2 T Mayonnaise 1 c Sour Cream; * 1 ea Lemon; Med, Juiced 9 ea Eggs; Large, Hard Cooked 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 1/2 c Fresh Herbs; Chopped ** * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gegrillte Bratwurst (Grilled Bratwurst) Categories: German Main dish Servings: 6 6 ea Bratwursts 12 oz (1 Can) Beer 1 ea Onion; Med., Chopped 6 ea Peppercorns 4 ea Cloves 6 ea Hard Rolls Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Jager-eintopf (Hunter's Stew) Categories: German Main dish Servings: 4 1 1/2 c Onions; Minced 1/4 lb Mushrooms; Sliced 2 T Vegetable Oil 1 lb Ground Beef; Coarse Grind * 1 c Beef Broth 5/8 t Nutmeg 1/2 t Worcestershire Sauce 1 t Salt 1/2 t Pepper 3 ea Potatoes; Medium 3 T Butter 2 ea Eggs; Large 4 ea Apples; Tart 1/2 c Bread Crumbs; Fine, Dry * Ground beef should only be ground once and be the leanest you can get. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45 minutes and then at 400 degrees F. for 10 minutes more. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Berghoff Ragout (Ragout a la Berghof) Categories: Meats German Main dish Servings: 8 3/4 c Butter 3 1/2 lb Round Steak; Bonless * 1 c Onion; Chopped 1 1/2 c Green Bell Pepper; Chopped 1 lb Mushrooms; Sliced 1/2 c Unbleached Flour 2 c Beef Broth; Canned/Homemade 1 c White Wine; Dry 1 t Salt 1 t Worcestershire Sauce 1 x Tabasco Sauce; To Taste * Round steak should be cut into thin strips. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Falscher Hase (False Hare (German Meatloaf)) Categories: German Meats Main dish Servings: 4 1/2 lb Ground Beef; Lean 1/2 lb Ground Pork; Lean 1 ea Onion; Medium, Chopped 3 T Bread Crumbs 3 T Water; Cold 2 ea Eggs; Large 1/2 t Salt 1 t Paprika 1 t Mustard; Prepared 2 T Parsley; Chopped 3 ea Hard Cooked Eggs; Peeled 4 ea Bacon; Strips 4 T Vegetable Oil 1 c Beef Broth ---------------------------SAUCE--------------------------- 1/4 c Water; Hot 1 t Cornstarch 1/4 c Water 1/2 c Sour Cream Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sauerbraten Categories: German Meats Main dish Servings: 6 4 lb Beef Roast; Boneless 1 c Water 1 c Wine Vinegar 2 ea Onions; Medium, Sliced 1 t Salt 6 ea Peppercorns 2 ea Bay Leaves 2 ea Cloves 2 T Vegetable Oil 1 ea Tomato; Medium * 2 T Unbleached Flour 2 t Sugar 1/4 c Water * Tomato should be peeled and chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Steaks Esterhazy Categories: Meats German Main dish Servings: 4 1/4 lb Mushrooms; Diced 1 ea Carrot; Small, Diced 1 ea Shallot Or Green Onion; * 2 T Butter 1 t Paprika 1/2 t Salt 1 c Sour Cream 1 t Worcestershire Sauce 4 ea Servings Of Steak; ** * Shallot or Green Onion should be minced ** Steaks should be one of the following: Sirloin, T-bone, Or Fillet. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Saute mushrooms, carrot, and shallot or green onion in butter. Add paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2 minutes, but DO NOT boil. Broil steaks and top with sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Deutsches Beefsteak (German Beefsteaks) Categories: Meats German Main dish Servings: 4 1 ea Hard Roll; Large, Dry 1/2 c Water 4 T Vegetable Oil 1 ea Onion; Medium, Chopped 1 lb Ground Beef; Lean 1/2 t Salt 1/4 t Pepper 4 ea Onion; Medium, Sliced In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mohren Mit Geschnetzeltern (Beef Strips And Ca Categories: German Meats Vegetables Main dish Servings: 4 1 lb Carrots 2/3 c Carbonated Soda Water 1 c White Wine 1 t Salt 1/4 t Sugar 1 lb Sirloin Steak 2 T Vegetable Oil 2 ea Onions; Small, Diced 1/4 t White Pepper 1/2 c Heavy Cream 1 T Parsley; Chopped Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bamberger Krautbraten (Bramberger Meat & Cabba Categories: German Meats Main dish Servings: 4 1 lb Cabbage; Head, Small 1 T Vegetable Oil 2 ea Onions; Medium, Chopped 1/2 lb Pork; Lean, Cubed 1 lb Ground Beef; Lean 1 t Caraway Seeds 1/2 t Salt 1/2 t Pepper 1/2 c White Wine; Dry 1 t Vegetable Oil 3 ea Bacon; Strips, Thick Sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rindergulasch (Beef Goulash) Categories: German Meats Main dish Servings: 4 3 T Vegetable Oil 1 lb Round Steak; Cubed 3 ea Onions; Medium, Chopped 1/2 t Salt 1/4 t Pepper 1/2 t Garlic Salt 1 t Paprika 1/4 t Sugar 2 c Water; Hot 1 T Unbleached Flour 1/4 c Water; Cold 1/2 c Cream; Heavy Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rindfleisch-eintopf (Beef Stew) Categories: German Meats Main dish Servings: 6 1/4 c Shortening 3 lb Rump Roast; Boneless 2 c Onions; Sliced 1/4 c Unbleached Flour 2 T Salt 2 T Sugar 1 x Pepper; To Taste 2 t Mustard; Dry 1/2 t Celery Seed 1/4 c Water 1 lb Tomatoes; (1 can) Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rinderrouladen (Beef Rools) Categories: German Meats Main dish Servings: 4 4 ea Sandwich Or Roll Steaks; * 2 t Mustard; Dijon-style 1/2 t Salt 1/4 t Pepper 2 ea Pickles; ** 2 oz Salt Pork; ** OR 2 ea Bacon; Strips ** 1 ea Onion; Large, Chopped 1/4 c Vegetable Oil 1 1/2 c Beef Broth; Hot 4 ea Peppercorns 1/2 ea Bay Leaf 1 T Cornstarch * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rostbraten mit Pilzfulle (Beef Roast With Mush Categories: Beef German Meats Main dish Servings: 6 ---------------------------ROAST--------------------------- 1/2 t Salt 1/4 t White Pepper 2 lb Flank Steak 1 t Mustard; Dijon Style ---------------------MUSHROOM STUFFING--------------------- 2 T Vegetable Oil 1 ea Onion; Small, Chopped 4 oz Mushroom Pieces; * 1/2 c Parsley; Chopped 2 T Chives; Chopped 1 T Tomato Paste 1/2 c Bread Crumbs; Dried 1/4 t Salt 1/4 t Pepper 1 t Paprika ---------------------------GRAVY--------------------------- 3 ea Bacon; Strips, Cubed 2 ea Onions; Small, Fine Chopped 1 c Beef Broth; Hot 1 t Mustard; Dijon Style 2 T Tomato Catsup * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sauerbraten mit Ingwer kuchen sosse(Saurebrate Categories: German Beef Meats Main dish Cookies Servings: 10 4 lb Rump Roast; Beef, Boneless 2 ea Onions; Thinly Sliced 8 ea Peppercorns 4 ea Cloves; Whole 1 ea Bay Leaf 1 c White Vinegar; Mild 1 c Water 1/2 c Cider Vinegar 1/4 c Vegetable Oil 1/2 t Salt 2 c Water; boiling 10 ea Gingersnaps 1/2 c Sour Cream 1 T Unbleached Flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sauerbraten Klopse (Sauerbraten Meatballs) Categories: German Meats Main dish Beef Servings: 4 1 lb Ground Beef; Lean 1/4 c Milk 1/4 c Bread Crumbs; dry 1/8 t Cloves; Ground 1/8 t Allspice; Ground 1/2 t Salt 1 x Pepper; To Taste 2 T Vegetable Oil 1/2 c Vinegar 3/4 t Ginger; Ground 1 ea Bay Leaf 4 T Sugar; Brown 2 T Unbleached Flour Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Konigsberger Klopse (Konigsberg Meatballs) Categories: German Beef Meats Main dish Servings: 4 -------------------------MEATBALLS------------------------- 1 ea Hard Roll 3/4 c Water 1 lb Ground Beef; Lean 1 ea Bacon; Strip, Diced 4 ea Anchovy Fillets; Diced 1 ea Onion; Small, Chopped 1 ea Egg; Large 1/2 t Salt 1/4 t Pepper; White ---------------------------BROTH--------------------------- 6 c Water 1/2 t Salt 1 ea Bay Leaf 1 ea Onion; Small, Peeled, Halved 6 ea Peppercorns ---------------------------GRAVY--------------------------- 1 1/2 T Butter or Margarine 1 1/2 T Unbleached Flour 1 T Capers 1 ea Lemon Juice; Of 1/2Med.Lemon 1/2 t Mustard; Prepared 1 ea Egg Yolk; Large 1/4 t Salt 1/4 t Pepper; White Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hochrippe und Sauerkraut (Spareribs And Sauerk Categories: German Meats Pork Main dish Vegetables Servings: 4 32 oz Sauerkraut; Canned (2 Cans) 3 lb Spareribs; Country Style 2 t Paprika 6 ea Beef Bouillon Cubes 1/2 t Caraway Seeds 1/2 t Pepper 10 ea Bacon; Slices,Rolled InFlour Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bayerischer mit Spargel (Barvarian Veal With A Categories: German Veal Meats Main dish Vegetables Servings: 6 2 lb Veal; Cubed 2 T Vegetable Oil 1 ea Onion; Large, Chopped 1 c Carrots; Chopped 1 T Parsley; Chopped 1/4 c Lemon Juice; Fresh 2 c Beef Broth 3 T Unbleached Flour 1/2 t Salt 1 x Pepper;Fresh Ground,To Taste 20 oz Frozen Asparagus; * OR 2 lb Asparagus; Fresh ** * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Schwalbennester (Barvarian Veal) Categories: German Meats Veal Main dish Servings: 4 1 lb Veal; Cut In 4 Thin Slices 1/2 t Salt 1/8 t Sugar 1/2 t Pepper; White 1 T Mustard; Dijon Style 4 ea Bacon; Slices 4 ea Eggs; Large, Hard Cooked 2 T Vegetable Oil 1 ea Onion; Medium, Diced 3/4 c Beef Bouillon; Heated 1 T Tomato Paste 2 T Unbleached Flour 1/4 c Red Wine Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gefullte Kalbsbrust (Stuffed Veal Breast) Categories: German Meats Main dish Veal Servings: 4 1/2 lb Ground Beef; Lean 1/4 lb Ground Pork 1 ea Egg; Large 1 c Bread Crumbs; Soft 1 T Lemon Juice 1/8 t Nutmeg 1/2 t Salt 1 x Pepper; To Taste 4 lb Breast Of Veal; With Brisket 3 T Shortening 2 t Paprika 2 ea Bay Leaves 6 ea Cloves; Whole 1/2 t Rosemary 1/2 t Basil 2 c Water Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kalsbrust mit Krauterfullung (Veal Breast / He Categories: German Meats Veal Main dish Servings: 6 -----------------------HERB STUFFING----------------------- 3 ea Bacon; Strips 1 ea Onion; Medium 4 oz Mushroom Pieces; (1 can) 1/4 c Fresh Parsley; Chopped 1 T Dill; Fresh, Chopped 1 t Tarragon Leaves; Dried 1 t Basil Leaves; Dried 1/2 lb Ground Beef; Lean 1/2 c Bread Crumbs; Dry 3 ea Eggs; Large 1/3 c Sour Cream 1/2 t Salt 1/4 t Pepper ---------------------------VEAL--------------------------- 3 lb Boned Veal Breast; OR 4 lb Boned Leg Of Veal 1/2 t Salt 1/4 t Pepper 1 T Vegetable Oil 2 c Beef Broth; Hot 2 T Cornstarch 1/2 c Sour Cream Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Schweinekotelett in Zweibelsosse (Pork Chops i Categories: German Pork Meats Main dish Vegetables Servings: 4 4 ea Pork Chops 1/2 t Salt 1/4 t Pepper 1 1/2 T Unbleached Flour 1 1/2 T Vegetable Oil 4 ea Onions; Small (2 med) * 1/2 c Beer 1/2 c Beef Broth; Hot 1 t Cornstarch * Onions are to be thinly sliced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Schweinekoteletts in Saurer Sahnesosse (Baked Categories: German Pork Meats Main dish Servings: 6 6 ea Pork Chops 1 ea Garlic Clove; Minced 1 t Caraway Seeds; Crushed 2 t Hungarian Paprika; Mild * 1/2 t Salt 1 x Pepper; As Desired 1 c White Wine; Dry 1 c Sour Cream (Optional) * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kapernschnitzel (Veal Cutlets With Capers) Categories: German Veal Meats Main dish Servings: 4 24 oz Veal Cutlets (4 @ 6oz each) 2 T Lemon Juice 1/2 t Salt 1/8 t Pepper 1/2 t Paprika 1 T Vegetable Oil 2 oz Capers; Drained(1/2 Sm. Jar) 1/4 c White Wine; Dry 1 ea Bay Leaf 3 T Evaporated Milk --------------------------GARNISH-------------------------- 1 x Pickled Beets; Sliced 4 ea Lettuce Leaves Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kirsch-schnitzel (Veal Cutlets With Cherry Sau Categories: German Meats Veal Main dish Fruits Servings: 4 4 ea Veal Cutlets; Lean * 1 T Vegetable Oil 1/2 t Salt 1/8 t Pepper; White 1/4 c Red Wine 2 T Evaporated Milk 16 oz Cherries;Tart, Canned, Drain --------------------------GARNISH-------------------------- 1 x Parsley * Veal cutlets should weigh about 6 oz each. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kalbssxhnitzel in Currysosse (Veal Steaks / Le Categories: German Veal Meats Main dish Servings: 4 1 lb Veal Cutlets; Sliced Thin 1/2 t Salt 1/4 t Pepper 3/4 t Curry Powder 3 T Vegetable Oil 2 ea Onions; Diced 2 T Evaporated Milk 2 T Tomato Paste 1 ea Lemon; Juiced 10 ea Parsley Sprigs; Chopped 2 T Cognac Or Brandy Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kalbsschnitzel mit Joghurt (Veal Steaks With Y Categories: German Veal Meats Main dish Servings: 4 1 lb Veal; Sliced Thin 1/2 t Salt 1/4 t Pepper 3 T Vegetable Oil 4 ea Apples; Med. Peel And Slice 1/2 c Evaporated Milk 8 oz Yogurt; Small Container Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kalbsschnitzel mit Feinen Gemusen (Veal Rounds Categories: German Veal Meats Main dish Vegetables Servings: 4 1/2 t Salt; Or To Taste 1/4 t Pepper; Or To Taste 1/4 t Paprika; Or To Taste 4 ea Veal Fillets; Cut 1/4" Thick 4 T Butter 4 ea Stewed Tomatoes; Whole 12 ea White Asparagus Spears; * 1/4 lb Mushrooms; Fresh, Sliced * Asparagus Spears should be canned. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tomatensalat (Tomato Salad) Categories: German Vegetables Salads Servings: 4 5 ea Tomatoes; Med., Chopped 1 T Sugar 1 t Salt 1 t Basil; Dried 1/4 t Thyme; Dried 1/4 t Pepper; Freshly Ground 1/2 c Vegetable Oil 6 T Vinegar 1 T Worcestershire Sauce 1 ea Onion; Large, Diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crescent Cheese Delights Categories: Desserts Cakes Servings: 20 2 pk Pillsbury Crescent rolls 2 pk Cream cheese 1 c Sugar 1 t Vanilla 1 ea Egg Open 1 pk crescent rolls and line a 13"x9" pan. Pinch together triangles and form crust. Cream all other ingredience and pour over crust. Top with the other pk of crescent rolls and pinch together triangles to form top crust. Bake at 350* for 25-30 minutes. Frost after cooled with glaze (1 cup powdered sugar, 1/2 t. vanilla and 2T milk). Best when served cold. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Chip Cookies Categories: Cookies Servings: 24 3 c Flour 1 t Baking soda 1 t Salt 1 c Butter (2 sticks) 3/4 c Sugar 3/4 c Packed brown sugar 1 t Vanilla 2 ea Eggs 1 pk Chocolate chips (12 oz.) Preheat oven to 375*. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips. Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 375* for 8-9 minutes. DO NOT OVERBAKE. Cookies will appear undercooked in the center but that's normal. Store in air tight container to keep cookies soft. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: No Bake Butterscotch Cookies Categories: Cookies Servings: 24 1 pk Butterscotch morsels 3/4 c Peanut butter 4 c Corn flakes 1 c Peanuts Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In another bowl, mix together 4 c. corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper. Refrigerate until firm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lemon Squares Categories: Cookies Desserts Servings: 24 1 c Butter (2 sticks) 2 c Flour 1/2 c Powdered sugar 4 ea Eggs 4 T Flour 2 c Sugar 6 T REAL lemon juice Cream 1 c. butter, 2c. flour and 1/2 c. powdered sugar together and press into a 13"x9" pan to form crust. Bake at 350* for 15-20 minutes. FILLING- Mix together all other ingredience to make filling. Use real lemon juice. Pour over shell. Bake again at 350* for 20-25 minutes. Cool completely, sprinkle with powdered sugar. Cut into small squares. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zucchini Bread Categories: Breads Servings: 15 3 c Flour 1 t Salt 1/4 t Baking powder 1 t Baking soda 1 t Cinnamin 2 c Sugar 3 ea Eggs 1 c Oil 1/2 c Sour cream 1 t Vanilla 2 c Grated Zucchini 1 c Raisins or chopped nuts In a large bowl, combine together flour, salt, baking powder, baking soda, cinnamin and sugar. Mix together thoroughly. Add oil and eggs; beat well. Stir in sour cream and vanilla. Mix in zucchini and raisins/nuts. Bake in two greased loaf pans at 350 for 45-50 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broccoli Bake Categories: Vegetables Servings: 10 2 pk Frozen chopped broccoli 1 cn Cream of mushroom soup 3/4 c Mayonaise only 1 c Shredded cheddar cheese 3 ea Eggs 1 ea Medium onion, chopped 1/2 pk Cornbread stuffing(crumbly) 1/2 ea Stick of butter Cook broccoli as directed on box. Drain thoroughly. In a bowl, mix together all ingredience except Cornbread stuffing and 1/2 stick of butter. Pour into a greased round casserole dish. Top with cornbread stuffing mix. Top with 1/2 stick of butter sliced thin. Bake at 350* for 45 minutes. If you are taking this dish somewhere, cook for only 30 minutes at home and bake for the remaining 15 minutes just prior to serving. This will keep it moist. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Russian Tea Cakes Categories: Cookies Servings: 30 1 c Butter/margarine (2 sticks) 1/2 c Sifted powdered sugar 1 t Vanilla 1 t Almond extract 2 1/4 c Sifted flour 1/2 t Salt 3/4 c Finely chopped nuts Mix butter, sugar, vanilla and almond extract together thoroughly. Sift flour and salt together. Blend all ingredience together. Mix in nuts. Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake in preheated oven at 400* for 9-10 minutes until set,NOT BROWN. Roll in powdered sugar while still warm. Roll once more after cooled. Triple recipe and DO NOT OVERBAKE. THE SECRET TO MOIST TEACAKES IS TO CATCH THEM WHEN THEY ARE SET (9 MIN). ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kolatchkies Categories: Cookies Desserts Servings: 30 1 lb Margarine (4 sticks) 2 pk Cream cheese 4 c Flour 2 cn Solo canned filling Mix all ingredience until soft (except Solo filling). Refrigerate dough until firm. Roll dough out to 1/8" thick and cut into 2" squares. Put 1/2 t. of solo filling into center of square and seal by pinching two opposite sides together. Bake at 350* for about 18-20 minutes until light brown. Sprinkle with powdered sugar before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crepes Categories: Main dish Servings: 10 1 1/2 c Flour 1 T Sugar 1/2 t Baking powder 1/2 t Salt 2 c Milk 2 ea Eggs 1/2 t Vanilla 2 T Melted butter Mix flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with electric mixer until smooth. For each crepe, butter 8" skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 c. batter into skillet. Immediately rotate pan until batter covers bottom of pan. Cook until light brown; turn and brown on other side. Serve with syrup (like pancakes) or fill center with any filling and roll up. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Nut tarts Categories: Cookies Desserts Servings: 36 1 c Butter (2 sticks) 1 pk Cream cheese 2 1/2 c Sifted flour 2 1/2 c Light brown sugar (1 box) 4 T Melted butter 1 t Vanilla 2 1/2 c Chopped nuts 3 ea Eggs Dough- Mix together butter, cream cheese and flour as for pie crust. Line small muffin tins by patting in mixture. Fill 1/2 to 3/4 full with nut filling. Nut filling- Beat eggs, add sugar gradually. Add melted butter and vanilla. Add nuts and mix well. Bake in moderate oven 350* for about 20 minutes or until light brown. Makes 8 dozen. Sprinkle with powdered sugar before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hawaiian Cake Categories: Cakes Desserts Servings: 15 1 pk Yellow cake mix 1 pk Instant vanilla pudding 5 oz 1 c Cold milk 1 pk Cream cheese, softened 1 pk Cool whip, 9 oz,thawed 1 cn Crushed pineapple (drained) 1/2 c Chopped nuts (optional) 1 cn Marachino cherries, chopped 1/2 c Flaked coconut Prepare cake mix according to the directions on the box. Pour batter into greased 15"x 10" pan. Bake at 350* for 15-20 minutes. Let it get cold in pan. Blend pudding mix with milk. Beat cream cheese into pudding mix until smooth. Then stirring by hand, fold in thawed cool whip. Spread pudding on top of cake. Top with crushed pineapples (20 oz. can). Sprinkle with nuts, then cherries (small jar of cherries cut into small pieces), and last with coconut. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Wedding Soup Categories: Soups Main dish Servings: 15 1 pk Soup bone 2 pk Beef Shank (cross cuts) 1 pk Soup vegetables 1 cn Whole tomatoes 1 x Parsley flakes 1 x Salt and pepper 1/2 lb Macaroni soup mac 1 ea Onion Boil water, soup bone, meat (as much as you like), and onion (cut in half). Fill pan (largest pan you have) 3/4 full. Bring to a slow boil and cook for hours over low. After water boils, add vegetables (use frozen or add fresh carrots and celery), parsley flakes, tomatoes, salt and pepper. Cook macaroni separately and add to soup prior to serving. With ground meat, make meat balls as normal and add them directly into soup. Cook along with soup for hours but make meatballs very small. Serve soup in bowl with grated parmasan cheese sprinkled on top. Soup is very filling with meatballs, macaroni and meat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pudding Icing Categories: Cakes Servings: 1 1 c Milk 1 pk Instant pudding (small) 1/2 c Butter/margarine 1/2 c Shortening 1 c Powdered sugar 1/2 t Vanilla Mix together 1 cup milk and 1 box of pudding and let stand. Mix together butter, shortening, powdered sugar and vanilla thoroughly. Add both mixtures together and blend well. Will ice 2 9-inch cakes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream cheese tarts Categories: Desserts Servings: 36 2 pk Softened cream cheese 3/4 c Sugar 2 ea Eggs 1 T Lemon juice 1 t Vanilla 1 pk Sunshine vanilla wafers 1 cn Thank You Cherry Pie filling Beat all ingredients with electric mixer. Put papers in tart tins (use tart pan and paper wrappers). Put wafers in papers, FLAT side up. Fill 3/4 full of cheese mixture. Put cherry on top, (no juice). Bake 15 minutes at 350*. Cool in tins. Makes three dozen. If storing for awhile, refrigerate. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruit Juice Slush Categories: Beverages Servings: 20 2 c Boiling water 4 ea GREEN tea bags 7 c Water 2 c Sugar 1 cn Frozen orange juice (10 oz) 1 cn Frozen lemonade 2 c Rum, gin, or vodka Put GREEN tea bags in 2 c. boiling water, let set and chill. Dissolve 7 c. water and 2 c. sugar together. Mix all ingredients together and put in freezer for 24 hours or longer. Stir before using. Use 1/2 glass slush and 1/2 glass 7UP. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Icing (Kitchen Kandy) Categories: Cakes Servings: 1 1 c Butter/marg. (2 sticks) 2 c Butter flavored Crisco 6 c Powdered sugar 2 t Vanilla 1 t Almond extract Blend together butter and crisco. Add powdered sugar and flavoring a little at a time until well mixed. Beat until thoroughly mixed. Will frost 2 9" cakes or one oblong. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shirley's Nut Bread Categories: Breads Servings: 10 2 c Boiling water 1 c Raisins 2 t Baking soda 1 c Oleo (2 sticks) 2 c Sugar 2 ea Eggs 2 t Vanilla 4 c Flour 3/4 c Chopped nuts Boil 2 cups water, add 1 c. raisins and 2 t. baking soda. Let cool. In a large bowl, mix 2 sticks of oleo, 2 c. sugar, 2 eggs and 2 t. vanilla. Alternately add 4 c. flour and butter mixture to the raisin mixture. Add nuts. Bake at 325* for l hour in greased loaf pans. Makes two loaves. Great with butter or sprinkled with powdered sugar. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Divan Categories: Main dish Meats Servings: 4 2 pk Frozen chopped broccoli 10oz 2 c Cubed cooked chicken -4 brst 2 cn Cream of chicken soup 1 c Mayonaise 1 t Lemon juice 1 t Cooking sherry (optional) 1/2 c Shredded velveeta(cover top) 1 c Soft bread crumbs 2 T Melted butter Cook broccoli as on pkg. Drain, arrange in greased 11.5 x 7.5 x 1.5 baking dish. Place chicken on top of broccoli. Cook soup, mayo, lemon juice in pan, add sherry and pour over chicken. *CAN FREEZE AT THIS POINT* Sprinkle velveeta on top. Take bread crumbs and toss in butter. Sprinkle crumbs on top of cheese. Bake at 350 for 30 minutes. Check at 15-20 minutes. If browning rapidly, cover. Can add more chicken or broccoli, there is plenty of sauce. Enjoy. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Daiquiries Categories: Beverages Servings: 6 1 cn Small limeaid 1 pk Frozen strawberries 1 qt Seven-up 1 qt Rum 1 x Ice Put 1 can Limeade, 1 can (refill limeade can) 7 UP, 1 can Rum, 1 box Strawberries and ice into blender. Blend all ingedients together. Makes one batch. For weaker drinks use only 1/3 can of Limeade, 1/2 can of Rum, 1 can 7UP, 2/3 box of strawberries and lots of ice. Again, blend in blender. Makes 4 drinks. If you'll be making more than one batch, buy 2 limeades, 4 bxs strawberries and lots of ice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Cacciatore Categories: Main dish Meats Servings: 6 2 1/2 lb Fryer chicken, cut up 1/4 c Shortening 1/2 c Flour 2 c Thinly sliced onions 1/2 c Chopped green pepper 2 x Cloves garlic, crushed 1 c Tomatoes, drained (1 lb) 1 cn Tomato sauce (8 oz) 1 cn Sliced mushrooms, drain, 3oz 1 t Salt 1/4 t Oregano Wash chicken and pat dry. Melt shortening in large skillet. Coat chicken pieces with flour. Cook chicken in shortening over medium heat 15-20 minutes or until light brown. Remove chicken, set aside. Add onion rings, green pepper and garlic to skillet. Cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly, simmer 30-40 minutes or until thickest pieces are fork tender. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Aunt Franny's Cheesecake Categories: Cakes Desserts Servings: 12 3 pk Cream cheese 1 c Granulated sugar 5 ea Eggs 1 1/2 t Vanilla 1 1/2 pt Sour cream 1/2 c Sugar 1 1/2 t Vanilla 1 1/2 c Graham cracker crumbs 3 T Sugar 1/4 c Margarine Crust: 1 1/2 c. graham cracker crumbs, 3 T. sugar, 1/4 cup margarine. Mix and pour in 13x9x2 pan. Filling: Cream cheese, add eggs, one at a time; mix thoroughly. Add 1 cup sugar and and 1 1/2 t. vanilla. Pour over graham cracker crust. Bake at 300 for one hour. Cool for 5 minutes. Topping: Mix 1 1/2 pts. sour cream, 1/2 c sugar, and 1 1/2 t. vanilla together. Pour over baked cheesecake. Bake an additional 5 minutes in oven, set overnight. Serve cherry pie filling as topping on the side. Cherries might be too rich for some people so this enables anyone who wants them to add them individually. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brownie Mousse Delight Categories: Desserts Servings: 10 2 pk Large instant choc. pudding 1 pk Large cool whip, thawed 1 pk Brownie mix 1 pk Toffee sprinkles Bake brownies according to package. Cool completely. Prepare instant pudding according to the directions on the box to make mousse. In a large glass serving bowl, assemble the different layers as follows: (it looks nice in a clear glass bowl). One half of the brownies (crumble up and layer bottom of the bowl), top with half of the mousse mixture, top again with half of the cool whip. Start next layer with the remaining brownies, layer again with the other half of the mousse, and top with remaining cool whip. Sprinkle some brownie crumbs on top. Chill thoroughly and serve cold. If you can find the toffee sprinkles, you can top the dessert with that instead of brownie crumbs. This is very chocolately and perfect for those chocoholics!!!! Mousse recipe: 1 small pk Instant Pudding, 1 1/2 c. COLD milk, 1 c. Cool Whip. Prepare pudding as directed using only 1 1/2 c. milk. Fold in Cool Whip. Now it's ready to use or serve by itself. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spinach Vegetable Dip Categories: Appetizers Relishes Servings: 20 1 pk Frozen chopped leaf spinach 1 pt Helman's Mayonaise (16 oz) 1 c Sour cream (8 oz.) 1/2 c Chopped onions Thaw and drain spinaach well. Thoroughly mix all ingredients together. Chill, for best results, chill overnight. Serve with fresh cut vegetables or with pumpernickle bread. Great dip!! Usually have to double recipe. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Taco Dip Categories: Appetizers Relishes Servings: 10 1 pk Cream cheese - 8 oz 1 pk Taco mix 1 pk Small sour cream 2 T Taco sauce (hot) 2 T Milk 1 pk Cheddar cheese 1/2 ea Head of lettuce 1 1/2 ea Tomatoes, cubed Mix cream cheese, sour cream, taco mix, taco sauce and milk together. Spread on serving dish. Top with cheddar cheese, shredded. Top again with 1/2 head of lettuce shredded. Sprinkle with tomatoes cut into small cubes. Refrigerate. Serve with tostito or nacho chips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Goody Cake Categories: Cookies Desserts Cakes Servings: 24 1 pk Yellow cake mix 1 c Nuts 1 ea Stick butter/margarine 1 pk Powdered sugar (1 lb box) 1 pk Cream cheese Mix together cake mix, nuts and butter. Press into 13x9 pan to form bottom layer. Mix together powdered sugar and cream cheese. Blend thoroughly. Spread over the top of bottom layer. Bake at 350* for 40-45 minutes, until golden brown. Cool and cut into small squares. Nuts can be omitted if you prefer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: IDEAL lasagna Categories: Main dish Meats Servings: 10 1 lb Lasagna noodles 1 lb Ricotta 2 ea Eggs, well beaten 1/2 lb Mozzarella cheese sliced 1 t Salt 1/2 t White pepper Make your own sauce with meat or you can use a large jar of Ragu and add meat to it. Mix ricotta with eggs. Add salt and pepper. Cook lasagna noodles according to package, 15-20 minutes. Strain. Slighly cover bottom of casserole dish (12x9 pan) with meat sauce. Then alternate layers as follows: Lasagna, Ricotta, Lasagna,grated eggs and sauce. Continue this, ending witth Lasagna, and top with Mozzarella cheese slices. Sprinkle with meat sauce. Bake in oven at 350* for about 30 minutes. For a more cheesier lasagna, put a layer of Mozzarella cheese between each layer and also on top. Good Lasagna!!! ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hawaiian Punch Categories: Beverages Servings: 25 3 cn Large frozen Hawaiian Punch 3 cn Large frozen Lemonade 2 cn Large frozen Orange juice 1 qt Rasberry sherbert 2 qt Ginger ale In a LARGE punch bowl, follow can directions for each frozen juice. Spoon in rasberry sherbert and whip it up. Pour the ginger ale slowly around the edge of the punch bowl (2 bottles). ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mousse in a Minute Categories: Desserts Servings: 5 1 pk Jello instant pudding (4 oz) 1 1/2 c COLD milk 1 c Thawed Cool Whip Prepare pudding mix as directed on package, using 1 1/2 cups milk. Fold in whipped topping (Cool Whip) and spoon into dessert dishes. Garnish with additional Cool Whip. Great with any flavor of Jello Instant Pudding. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cookie Ice Cream-A-Rounds Categories: Desserts Cookies Servings: 15 1 pk Pills. Slice'n Bake cookies 1 pk Vanill ice cream (1/2 gall.) Use Pillsbury Slice'n Bake Chocolate Chip cookies (large roll). Slice 1 roll well-chilled Pillsbury Refrigerated Cookie Dough into 1/4" slices. Place 2" apart on ungreased cookie sheet. Bake 9-12 min. or until golden brown. Cool completely. Use 2 cookies for each sandwich. Place 1 scoop ice cream on bottom of 1 cookie. Top with second cookie. Gently press together in center to spread ice cream to edge. Serve immediately or wrap sandwich in foil and freeze. About 15 sandwichs. This is great with Chocolate chip cookies and vanilla ice cream but would probably be great with any Pillsbury cookie and any ice cream flavor you prefer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Jello Rainbow Cake Categories: Cakes Desserts Servings: 10 1 pk White cake mix 2 pk Jello (3 oz) any flavor 2 c Boiling water 1 pk Cool whip, thawed (8 oz) Bake cake mix as directed on package. Remove from pans to cool. Rewash pans and put cakes back in them when the cakes are completely cooled. It is best to use 2 8-9" round cake pans but you can use an oblong pan if you want. After cakes have been place back into pans (top side up), prick them with utility fork at 1/2" intervals. Meanwhile, dissolve each flavor separately in 1 cup boiling water. Carefully pour one flavor gelatin over each cake layer (if using oblong pan you must use the same flavors for the 2 pks). Chill 3-4 hours. Dip one cake pan in warm water for 10 sseconds, then unmold cake layer onto serving plate. Top with about 1 c. cool whip. Unmold second cake layer and carefully place on first layer. Frost with remaining topping. Chill. Great moist'n fruity cake especially for those who like a light, refreshing cake that is not too sweet. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pillsbury Plus Cherry Dream Squares Categories: Cookies Desserts Servings: 124 1 pk Pillsbury white cake mix 1 1/4 c Rolled Oats (quaker oats) 1/2 c Margarine (1 stick) 1 ea Egg 1 cn Cherry pie filling (21 oz) 1/4 c Firmly packed brown sugar Heat oven to 350. Grease 13x9 pan. In large bowl, combine cake mix, 6 TABLESPOONS margarine and 1 CUP rolled oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg; mix until well blended. Press into prepared pan. Pour cherry pie filling over crust, spread to cover. To reserved crumbs, in large bowl, add remaining 1/4 cup rolled oats, 2 T margarine, nuts and brown sugar. Beat until thoroughly mixed. Sprinkle over cherry mixture. Bake at 350 for 30-40 minutes or until golden brown. Cool completely. Cut into small squares. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pasta Salad Categories: Salads Vegetables Servings: 15 1 lb Pasta, spirals 1 pk Viva Italian dressing 1 ea Cucumber, cubed 1 ea Fresh Broccoli, cut up 1 cn Cici beans, optional 1 ea Carrots, cut up 1 ea Celery, cut up Cook pasta as directed on the box. Drain. Add a little Italian dressing to prevent sticking together. Cool. While pasta is cooling, cut up all fresh vegetables into bite size pieces. Add any vegetables that you prefer. In a large bowl, add vegetables to pasta. Add Italian dressing and mix thoroughly. Chill salad. Prior to serving, add remaining Italian dressing and mix again. Salad is excellant when cold. The longer you chill it, the better it is. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange Jello Salad Categories: Salads Servings: 20 1 pk Orange Jello, large 1 pk Small curd cott cheese,large 1 pk Cool whip, large In a serving dish (casserole), mix a large box of dry Jello mix with a Large container of SMALL curd cottage cheese. Mix thoroughly until jello is dissolved. Fold in large container of Cool Whip. Blend thoroughly. Chill thoroughly. Garnish with mint leaves or mandarine orange slices. This recipe is also great with PEACH jello. A combination of peach and orange is also another alternative (a small box of each). If you make the peach salad, you can add a can of crushed pineapple (DRAINED) for a fruity salad. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Snickerdoodles Categories: Cookies Servings: 36 3 3/4 c Flour 1/2 t Baking soda 1/2 t Cream of tartar 1 c Margarine (2 sticks) 2 c Sugar 2 ea Eggs 1/4 c Milk 1 t Vanilla 3 T Sugar 1 t Ground cinnamon Stir together flour, soda, cream of tartar, and 1/2 t. salt. Beat margarine for 30 seconds; add the 2 c. sugar and beat till fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Form dough into 1 inch balls; roll in a mixture of the 3 T. sugar and the cinnamon. Place balls 2 inches apart on the cookie sheet; flatten slightly with the bottom of a drinking glass. Bake at 375 for 7-8 minutes or until light golden. Makes 66. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peanut Butter Cookies Categories: Cookies Servings: 24 1 1/4 c Flour 3/4 t Baking soda 1/4 t Salt 1/2 c Margarine (l stick) 1/2 c Peanut butter 1/2 c Sugar 1/2 c Packed brown sugar 1 ea Egg 1/2 t Vanilla Stir together flour, soda, and salt. In a mixer bowl beat butter for 30 seconds. Add peanut butter and sugars; beat till fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat till well combined. Shape dough into 1 inch balls; roll in granulated sugar, if desired. Place 2 inches apart on an ungreased cookie sheet; crisscross with the tines of a fork. Bake at 375 for 9-10 minutes . Cool about 1 minute before removing to a wire rack. Makes 48. For an alternative, do not crisscross with a fork. Simply cook as directed. Upon removing cookies from the oven, place a chocolate candy Kiss in the center of each cookie, unwrappped of course. Press slightly and cool completely. You can wrap cookie dough into a 1 inch ball around a candy kiss and cook as directed. This gives you a cookie with a chocolate center. This is also another great alternative. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab dip Categories: Appetizers Servings: 12 1/2 c Mayonaise 1/2 c Sour cream 1 x Celery 1 x Green onion 3/4 lb Mock crab, flaked 1 x Dill Take mock crab and flake it into small pieces, place in a bowl. Cut up enough celery and green onions to add to mixture. Shake an ample amount of dill into mixture. Add mayonaise and sour cream. Chill thoroughly. Best if chilled overnight. Stir just prior to serving. Serve on crackers. Great dip!! ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef Burgundy Stew Categories: Stew Main dish Meats Servings: 1 1 ea Slice Bacon 2 t Unbleached Flour 1/4 t Instant Beef Bouillon 1/8 t Dried Basil, Crushed 1/4 lb Stew Meat 1/2-inch Cubes 3 3/4 oz Canned Tomatoes, Cut Up 2 T Dry Red Wine 1/4 c Frozen Pearl Onions 4 ea Small Whole Fresh Mushrooms In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. Sprinkle crumbled bacon atop and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Taco Salad Categories: Mexican Salads Meats Main dish Servings: 1 1/4 lb Bulk Pork Sausage 1 T Chopped Onion 1/4 c Tomato Sauce 1 T Canned Chopped Green Chilies 3/4 t Unbleached Flour 1/2 t Chili Powder (Or To Taste) 1 x Dash Garlic Powder 1 1/2 c Torn Lettuce 1 ea Small Shredded Carrot 1/4 c Cherry Tomatoes, Halved 2 T Shredded MontereyJack Cheese 2 T Coarsely Crushed Taco Chips Crumble pork sausage into a 15-ounce casserole. Stir in onion. Micro-cook, uncovered, on 100% power about 3 minutes or till the meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% power for 1 to 2 minutes or til slightly thickened and bubbly. Meanwhile in an individual salad bowl toss together lettuce, carrot, and tomatoes. Top with sausage mixture, cheese, and taco chips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sausage and Cornbread Cabbage Rolls Categories: Sausage Main dish Vegetables Servings: 1 2 ea Large Cabbage Leaves 1 ea Large Beaten Egg 1/2 c Chopped Apple (1 small) 3 T Cornbread Stuffing Mix 1 T Apple Juice Or Cider 1/4 lb Bulk Pork Sausage 1/4 c Water 3 T Apple Juice Or Cider 1/2 t Cornstarch 1/4 t Instant Beef Bouillon Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider. Add sausage; mix well. Divide meat mixture into two equal protions. Place one portion of meat mixture on each cabbage leaf. Fold in sides. Starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes. Transfer rolls to a plate. Cover and keep warm. For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sausage Sandwiches Categories: Sausage Meats Main dish Servings: 1 1/4 lb Bulk Italian Sausage 1 T Chopped Onion 2 T Catsup 1/8 t Dried Oregano, Crushed 1 ea French Roll, Split 1 ea Slice Mozzarella Cheese Crumble the Italian sausage into a 30-ounce casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till sausage is done, stirring once. Drain off fat. Stir in the catsup and oregano. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till the sausage mixture is heated through. Place the roll bottom on a paper towel-lined nonmetal plate. Spoon the sausage mixture atop the roll bottom. Top with the slice of cheese and top of the roll. Micro-cook, uncovered, on 100% of power for 30 to 45 seconds more or till cheese is melted. Serve at once. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Individual Carrot-Pork Loaves Categories: Pork Meats Vegetables Main dish Servings: 1 2 T Shredded Carrot 1 T Chopped Onion 1 ea Large Beaten Egg Yolk 2 T Fine Dry Bread Crumbs 1 x Pinch Dried Oregano, Crushed 1/4 lb Ground Pork 2 T Shredded Cheddar Cheese Micro-cook carrot, onion and 1 T water, covered, on 100% power about 1 minute or until tender; drain. Stir in egg yolk, bread crumbs, oregano, 1/8 t salt, and dash of freshly ground pepper. Add pork; mix well. Shape into an individual loaf. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power about 3 minutes or till no longer pink, rotating the dish a quarter-turn and draining off fat every minute. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till cheese is melted. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange-Glazed Ham Categories: Ham Fruits Main dish Servings: 1 3 oz Fully Cooked Ham * 1 ea Stalk Celery ** 5 1/2 oz Madarin Orange Sections *** 1/2 t Cornstarch 1 x Dash Ground Cinnamon * Ham should be in one piece and cut into 3/4-inch chunks. ** Celery Stalk should be cut into 1/2-inch chunks with a slant cut. *** Mandarin Orange sections should also have pineapple chunks in it. ~------------------------------------------------------ ~----------------- In a 20-ounce casserole micro-cook ham, celery and 1 T water, covered, on 100% power for 2 to 3 minutes or till heated through. Drain orange sections with pineapple, reserving 3 T liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir in reserved liquid. Micro-cook, uncoverd, on 100% power for 45 seconds to 1 minute or till thickened and bubbly, stirring twice. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Serve with hot cooked rice, if desired. -----