The Melting Pot 2.0

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---------- Recipe via Meal-Master (tm) v7.03 Title: Sole in Wine Categories: Fish Servings: 4 1 1/2 lb Fillet of sole or other 1 c Dry sauterne White fish 1/4 c Cream 1/3 lb Mushrooms, whole 2 Egg yolks Place sole in glass baking dish. Add mushrooms and wine. Bake until tender at 350 degrees, about 30 minutes. Drain liquid into sauce pan and reduce over medium heat until amount left is equal to initial amount of sauterne. In a cup, mix yolks and cream together thoroughly; add to sauce pan, using whisk to blend. Pour over fish and return to oven briefly to glaze. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Rice Polaf Salad Categories: Poultry, Salads Servings: 4 2 c Turkey, cooked and diced 1/2 c Celery, sliced 1 1/2 c Brown rice, cooked 1 Green pepper, chopped 1 c Garbanzo beans, cooked 1/2 c Plain green olives, sliced 1 c Red kidney beans, cooked 1/4 c Green onion, sliced 2 Apples, cored and chopped 1/4 c Parsley, diced Combine all ingredients and toss together. Chill 1 hour. Just before serving, pour dressing of your choice over salad. Toss and serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Chili Relleno Pie Categories: Mexican, Vegetarian, Main dish Servings: 8 2 cn (8 oz. ea.) green chilies 1 c Sour cream 1 lb Jack cheese, sliced 4 Eggs 1 lb Cheddar cheese, sliced 1 c Diced chicken or turkey 4 tb Whole wheat flour 2 c Mild salsa 1 c Evaporated milk Cut chilies open and line 8" x 13" baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa over top and bake an additional 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Cheese Chicken Lasagne Categories: Chicken, Main dish, Campbell's Servings: 9 8 oz Lasagne noodles 1/3 c White wine 1/2 c Onion, chopped 1/2 ts Basil, crushed 1/2 Green pepper, chopped 1 3/4 c Cottage cheese 4 tb Butter 2 c Chicken, cooked and diced 1 Can cream of chicken soup 2 c Mild cheddar cheese, grated 1 c Mushrooms, sliced 1/2 c Grated Parmesan cheese 1/2 c Pimentos, chopped/drained Cook noodles in boiling, salted water according to package directions; drain. Saute onion and bell pepper in butter until onion is clear and tender. Stir in soup, mushrooms, pimento, wine and basil. Lay half the noodles in a 9"x 13" baking dish; top with half the sauce, followed in layers with half of the following: cottage cheese, chicken, cheddar and Parmesan cheeses. Add in layers remaining noodles, sauce, cottage cheese and chicken. Bake at 350 degrees 45 minutes. Top with remaining cheeses; bake 2 minutes more. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Tex-Mex Salad Categories: Mexican, Salads Servings: 4 1 Onion, chopped Drained 4 Tomatoes, chopped 1/4 ts Mixed vegetable seasoning 1 Head lettuce, chopped 1 Bag tortilla chips, 1 1/4 c Cheddar cheese, grated Crushed 3/4 c Italian dressing 1 Large avocado, sliced 1 lb Ground meat, beef, turkey, 1 cn (7 1/2 oz) plain black Or chicken Or green olives (opt.) 1 cn (15 oz) kidney beans, Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside. Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes. Mix with cold salad. Toss in crushed tortilla chips and avocado slices. Garnish with olives, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Cheese Mushroom Suffle Categories: Vegetarian, Main dish Servings: 4 5 tb Butter 3 tb Whole wheat flour 1/2 lb Mushrooms, finely chopped 1 c Milk 1 tb Green onion, chopped 2 tb Sherry 1/2 ts Mixed vegetable seasoning 5 Eggs, separated 1 ds Ground nutmeg 1 1/4 c Shredded Swiss cheese In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, about 5 minutes. Add seasonings and flour; stir until blended. Gradually stir in milk and sherry. Blend in egg yolks one at a time. In a separate bowl, beat egg whites until stiff peaks form. Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese. Spoon mixture into buttered individual souffle dishes or single large souffle dish. Sprinkle remaining cheese on top. Bake small dishes for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for 35- 40 minutes or until puffy and golden. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Fresh Mushroom Soup Categories: Soups, Vegetarian Servings: 2 2 tb Butter 1 tb Arrowroot powder 1/2 lb Fresh mushrooms, sliced 2 c Skim milk 1/2 c Finely chopped onion 1 Cube bouillon 1/2 ts Vegetable seasoning In sauce pan, melt butter over medium heat. Add mushrooms. onion, and vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about 1/4 of the milk; add to mushroom mixture. Add bouillon cube and remaining milk. Simmer, stirring constantly, until soup is hot and thickens slightly. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Dutch Leek Soup Categories: Soups, Vegetarian Servings: 8 3/4 c Whole wheat flour 5 Leeks, cleaned, chopped 2 Cubes bouillon 1/4 c Whipping cream 2 qt Water 2 c Shredded Edam or Gouda 1 c Milk Cheese 1/8 ts Ground mace Blend together flour, bouillon cubes and water. Stir in milk and mace. Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add leeks and cream; simmer 10 minutes. Serve cheese with soup at the table. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Holiday Pumpkin Pie Categories: Pies Servings: 6 4 c Broth 2 tb Molasses 1 Cube bouillon 1 tb Butter 4 lb Fresh pumpkin, peeled, 1/8 ts Ground ginger Seeded, cooked 1/4 ts Nutmeg 2 c Water 1/2 c Fresh parsley, chopped 2 c Half & half Chopped mint for garnish Make broth with bouillon. Cut pumpkin into 1" cubes and place in broth. Simmer for 5 minutes, then puree in blender. Return puree to heat; add half & half and molasses. Add butter, ginger and nutmeg; simmer 10 minutes. Add parsley; simmer 10 minutes more. Serve with fresh chopped mint on top. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Ham Biscuits Categories: Breads Servings: 12 2 c Whole wheat pastry flour, 1/2 c Cooked ham, diced fine Or unbleached white flour 4 tb Butter 4 ts Baking soda 3/4 c Milk, apple juice or water Stir flour, baking soda and ham together. Cut in butter until crumbly. Add milk and quickly moisten. Roll out dough on floured board. Cut biscuits in round 2" shapes. Bake at 350 degrees, 12 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Cream of Pecan Soup Categories: Soups Servings: 2 2 tb Butter 1/2 ts Vegetable seasoning 1/2 c Onion, diced 1 Dash nutmeg 1 tb Flour 1 c Pecans, ground fine 2 c Broth (OR 1/2 c Celery leaves 2 c Water AND 1 1/2 c Cream or half & half 1 Vegetable bouillon cube) 4 Sprigs mint 1/2 ts Soy sauce Melt butter; add onion and saute 5 minutes. Stir in flour and broth. Add seasonings, pecans, and celery leaves; simmer 10 minutes. Stir in cream and simmer 5 minutes longer. Serve with mint. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Bouillabaisse #3 Categories: Soups, Fish, Shellfish Servings: 6 1 1/2 lb Mussels, cut in pieces 2 Stalks celery, sliced 1 c White wine 1 ts Grated nutmeg 1 1/2 lb Sole, cut in 1" pieces 1 ts Basil 1 1/2 lb Snapper, cut in 1" pieces 1 ts Thyme 2 ts Ground saffron 1 Bay leaf 4 tb + 2 tsp butter 2 tb Soy sauce 5 Garlic cloves, crushed 2 qt Water 2 Onions, sliced 12 Slices french bread 1 Carrot, sliced Steam mussels 3-4 minutes. Dissolve saffron in warm wine; set aside. Melt butter; add garlic, onion, carrot, celery, seasonings, and soy sauce. Cover and simmer for 5 minutes. Add water and wine; bring to boiling; add fish. Reduce heat and simmer for 10 minutes. Serve with toasted bread. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Clam Chowder, Manhattan Style Categories: Soups Servings: 6 36 Live clams 3 ts Basil 3 tb Butter 1/2 ts Thyme 3/4 lb Pork, diced 1 Bay leaf 4 Onions, chopped 3 Cloves garlic, diced 4 Tomatoes, chopped 1 tb Soy sauce 2 1/2 c Chopped celery 2 1/2 qt Liquid (clam cooking broth 1 1/2 c Chopped carrots + water 3 ts Fresh parsley 4 Potatoes, diced Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Clam Chowder, New England Style Categories: Soups Servings: 6 24 Clams 1 3/4 c Half & half 3 c Water 1 tb Soy sauce 1/2 lb Pork, diced 2 Cloves garlic, crushed 3 tb Butter 1 ts Basil 1 Onion, sliced 1 ts Parsley 3 Potatoes, diced 1 ts Thyme Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Vichyssoise Categories: Soups Servings: 4 4 tb Butter 3 c Sliced potatoes 1 Onion, diced 1 tb Soy sauce 2 Stalks celery, sliced 1 c Cream 2 Large leeks, chopped 2 tb Chives 1 qt Chicken broth Melt butter; add onion, celery, and leeks; cook 20 minutes. Place in sauce pan; pour in broth; add potatoes; bring to boil and reduce heat to simmer. Simmer until potatoes are soft. Puree soup; add soy sauce. Chill; stir in cream. Reseason if necessary; garnish with chives to serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Peach Soup Categories: Soups, Desserts Servings: 4 5 Large peaches, sliced 1 c White wine 4 c Water 1/4 c Orange or peach liqueur 2 tb Lemon juice 1 c Whipping cream 1/4 c Maple syrup 1/4 ts Nutmeg (opt) 1 tb Arrowroot Combine peaches, water and lemon juice in a sauce pan; simmer 15 minutes. Puree in blender with maple syrup and arrowroot. Add wine and liqueur. Pour in half the cream; mix thoroughly; chill 1 hour. Whip remaining cream and dollop on top of each serving. Add a sprinkling of nutmeg if desired. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Date Nut Bread Categories: Breads, Desserts Servings: 1 2 c Whole wheat pastry flour 2 ts Vanilla 2 ts Baking powder 1/2 c Milk 1 ts Nutmeg 1 c Dates, chopped 1/4 c Butter 1/2 c Walnuts (or other nuts), 1/3 c Maple syrup Chopped 2 Eggs Sift together flour, baking powder and nutmeg; set aside. Cream butter with maple syrup; add eggs, vanilla, and milk. Stir in flour mixture. Fold in dates and nuts. Pour mixture into lightly buttered 9" x 5" loaf pan. Bake at 325 degrees for 1 1/4 hours or until top splits or toothpick comes out clean. Makes 1 loaf KEY WORDS: baked goods, bread, breakfast, brunch, easy, entertain, gift, holiday, kids, lunch, make ahead ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Apple Bran Muffins Categories: Breads, Breakfast Servings: 12 1 1/4 c Bran 2 Eggs 1 c Whole wheat pastry flour 3/4 c Maple syrup 2 1/2 ts Baking powder 1/4 c Butter 3/4 ts Nutmeg 1 c Apples, green are best, 1/4 ts Ground cloves Chopped 1/3 c Milk 1 c Raisins (opt) Combine bran, flour, baking powder, nutmeg and cloves; set aside. Cream together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir in apples and raisins. Pour into oiled muffin tins, and bake at 350 degrees until tops split, 15 to 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Apple Crescents Categories: Desserts Servings: 12 ----------------------------------CRESCENT---------------------------------- 1 tb Yeast 1 Egg 1/2 c Milk, body temperature 1 ts Lemon rind 1/2 c Butter 2 c Whole wheat pastry flour 1/8 c Maple syrup ----------------------------------FILLING---------------------------------- 1 c Diced green apples 1/4 c Butter 1/3 c Dates, diced Dissolve yeast in warm milk; set aside. Melt together butter and maple syrup; let cool; add egg, lemon rind, flour, and yeast mixture. Mix together until you have a dough. Refrigerate overnight. Roll dough into 9" circles, one for each 4 rolls; cut each circle into 4 pie-shaped wedges. Cut together apples, dates and butter. Spread fruit mixture over dough wedges. Roll up each crescent, beginning at the wide end. Place on unoiled cookie sheets, turning ends to form crescent shape; let rise to double in size, about 2 1/2 hours. Bake at 350 degrees 10-15 minutes until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Wreath Bread Categories: Breads Servings: 2 1/2 c Maple syrup 1 Egg, separated 2 tb Dry yeast 2 Eggs 9 c Whole wheat pastry flour 1 tb Grated lemon peel 2 c Apple juice 1 ts Almond extract 1 c Butter 1/4 c Sliced almonds ------------------------FLOUR WILL BE USED IN 4 PART------------------------ 2 1/2 c Whole wht pastry flour (1) 3 1/4 c Whole wht pastry flour (3) 2 c Whole wht pastry flour (2) 3/4 c Whole wht pastry flour (4) In a bowl combine maple syrup, yeast and first of flour. In sauce pan heat juice and butter until almost melted. With mixer gradually beat liquid into yeast mixture. dry ingredients. Set aside egg white for brushing top of loaves. Add in egg yolk, remaining eggs, lemon peel, almond extract, and second flour (2) to make a thick batter. Stir in third part of flour (3) to make dough. Turn onto floured work surface and knead until smooth, continuing to add fourth flour (4). Knead at least 15 minutes. Place in lightly oiled bowl, turning dough so top is oiled too. Let rise until doubled, about 1 hour. Punch down dough. Turn onto floured work surface, separate dough for loaves; cut dough for each loaf into 3 equal parts. Cover and let rest 15 minutes. Lightly oil two cookie sheets. On floured work surface, roll each piece into a 24" length. Place three lengths together and braid; it comes out best if you begin in the middle and work toward each end. Shape into a ring, join the ends and pinch together. Repeat with each loaf. Cover rings with towels and let rise in warm place 1 hour. Beat egg white; use pastry brush to brush over loaves. Top rings with almonds. Place in oven at 350 for 15 minutes, then change cookie sheet places. Bake about 15-20 minutes longer, or until tops are golden brown and bread makes thunking sound when tapped with knuckle. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Pecan Banana Bread Categories: Breads Servings: 1 1 3/4 c Whole wheat pastry flour 2 Ripe bananas, mashed 1/2 c Maple syrup 1/2 c Pecans, coarsely chopped 1 ts Baking powder 1 ts Grated lemon peel 1/4 ts Baking soda 2 Eggs, slightly beaten 1/2 c Butter In a large bowl, mix first 5 ingredients with fork; then use knives to cut in butter until mixture looks crumbly. With fork, stir bananas, pecans, lemon peel, and eggs into flour mixture, until flour is just moistened. Spoon batter into lightly oiled 9" x 5" loaf pan. Bake at 350 degrees for 40-50 minutes or until toothpick comes out clean. Cool at least 10 minutes before slicing. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Bunch O' Bread Categories: Breads Servings: 1 3 c Whole wheat pastry flour 3 tb Butter 1 tb Dry yeast 2 tb Orange liqueur 1/4 ts Ground cardamom 1 Egg white 1/4 ts Ground nutmeg 1/4 c Poppy seeds 3/4 c Apple juice 2 tb Honey 1/4 c Maple syrup 1/4 c Butter, melted Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice, maple syrup, and butter to body temperature; check it with a finger to make sure it is not above 100 degrees; add to yeast mixture. Stir in liqueur. Beat at low speed until mixed and then at high speed while adding as much of remaining flour as possible. Turn onto floured work surface and knead in all remaining flour. Knead at least 10 minutes. Place dough in oiled bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest 10 minutes. Remove 1/4 of dough; set aside. Shape remaining dough into 1" balls. Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush with egg white and sprinkle on poppy seeds. With remaining dough form grape vine and leaves; attach to grapes at the top. Brush leaves and stem with egg white. Let rise in warm place 1/2 hour. Melt butter and honey together; slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30 minutes or until bread makes thunking sound when tapped with knuckle. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Apricot Bread Categories: Breads Servings: 1 1/2 c Packed dried apricots 1 c Brown sugar) 1/3 c Water 2 tb Butter 2 c Whole wheat pastry flour 1 Egg 1 tb Baking powder 1/3 c Orange liqueur 1/4 ts Baking soda 3/4 c Chopped pecans 1/2 c Maple syrup (OR Soak apricots for 20 minutes in water. Mix together flour, baking powder, and baking soda. In another bowl, beat maple syrup, butter and egg. Drain water from apricots into orange liqueur. Stir flour into butter mixture a little at a time, alternating with liqueur mixture. Stir in apricots and nuts. Pour batter into lightly oiled 9" x 5" loaf pan. Bake at 350 degrees 45-60 minutes. Bread will be golden brown and tooth pick will come out clean when finished. Cool before cutting. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Black Bean Soup Categories: Soups, Main dish Servings: 20 2 lb Black beans 1/2 ts Cayenne 1/2 c Sunflower oil 1 tb Mixed vegetable seasoning 1/2 lb Bacon 4 ts Ground cumin 1/2 lb Diced ham 6 qt Chicken broth (OR 8 Onions, chopped 3 Bouillon cubes AND 7 Cloves garlic, minced 6 qt Of water) 7 Stalks celery w/leaves, 1/4 c White wine Chopped 1 c Sherry 3 c Uncooked brown rice Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a boil; reduce heat, cover and simmer 2 1/2 to 3 hours. Let soup cool; put through blender a little at a time until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Chicken Noodle Yogurt Soup Categories: Soups Servings: 6 2 tb Safflower oil 1 ts Mixed vegetable seasoning 1 Onion, chopped 5 Sprigs parsley, chopped fine 2 qt Chicken broth, (OR 2 ts Basil 2 Bouillon cubes AND 3 Carrots 2 qt Water) 6 oz Wide egg noodles 3 Chicken bouillon cubes 3 c Cubed cooked chicken 5 Cloves garlic, minced 2 tb Arrowroot 1 ts Thyme 2 c Yogurt, plain 1/4 c Soy sauce 7 Green onions, chopped Pour oil into soup pot; add onion and cook 5 minutes. Add broth bouillon cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots. Cover and bring to a boil; reduce heat and simmer 30 minutes. Stir in noodles and cook uncovered 10 minutes; add chicken. In separate bowl, stir arrowroot into yogurt; blend well. Add to soup, stirring as needed. Increase heat to boiling and allow soup to thicken a little. Garnish with chopped green onions. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Lentil and Rice Soup Categories: Soups Servings: 4 1 Large onion, chopped 1 ts Ground cumin 2 tb Sunflower oil 1 ts Ground coriander 2 Cloves garlic, diced 3 Chicken bouillon cubes 1 ts Fresh ground ginger 6 c Water 1 ts Curry powder 1 1/2 c Lentils, washed 1 ts Turmeric 3 c Brown rice, cooked 1 ts Chili powder In a soup pot, cook onion in oil for about 10 minutes. Add garlic and spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls over rice. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Fruited Buttermilk Scones Categories: Breakfast, Breads Servings: 4 2 c Whole wheat pastry flour 1 Peach or nectarine, diced 2 ts Baking powder 1/2 ts Orange peel, grated 1/4 ts Baking soda 1/2 c Buttermilk 1/2 c Butter, small pieces 1/4 ts Nutmeg 4 tb Maple syrup In a bowl, combine flour, baking powder, and baking soda. Cut in butter and maple syrup. Stir in fruit and orange peel. Make a well in center of this mixture; pour in buttermilk. Stir until moistened. Pat dough into a ball, and knead on floured surface for 3 minutes. Shape into a dome. Place on lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes. Then, with sharp knife, score top into quarters, making cut 1/2" deep. Continue baking another 20 minutes; top will be golden brown when finished. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Sour Cream Rolls Categories: Breads Servings: 24 1/4 c Warm water 3 tb Maple syrup 1 tb Yeast 1 Egg 1/4 c Butter 1 c Sour cream 3 c whole wheat pastry flour Combine water and yeast; let stand 5 minutes. Meanwhile, beat together remaining ingredients. Stir in yeast mixture; form into ball. Lightly oil bowl, and put dough in it. Roll dough over so top is also oiled. Cover with towel and let rise 1 hour. Place dough on lightly floured board and roll to 1/2" thick. Cut and shape. Bake at 350 degrees for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Barley Salad Categories: Salads Servings: 4 1 1/2 c Barley 1/4 c Lemon juice, fresh 8 c Water 1/2 c Salad oil 1/3 c Parsley, diced 1 ts Soy sauce 2 tb Basil, crushed 2 Tomatoes, diced 1/4 c Green onions, sliced In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so flavors can blend. In a small bowl beat together, lemon juice, salad oil and soy sauce; add tomatoes; toss with barley mixture. Chill. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Potato Bread Categories: Breads Servings: 2 1 Potato, peeled, cubed 3 tb Yeast 2 1/2 c Water 4 tb Maple syrup, warm 1 T butter, melted 6 c whole wheat pastry flour 2 T butter, softened 1/2 c Monterey Jack cheese, grated In a sauce pan, boil potato in water for 10 minutes; mash potato in water. In a bowl, combine yeast and maple syrup, making sure syrup is warmed to body temperature. With a wooden spoon stir butter into potato mixture; add 1/2 of flour to yeast mixture. Turn resulting dough onto lightly floured surface and knead, incorporating rest of flour. Put dough in a lightly oiled bowl; turn to make sure top is oiled too. Cover with towel and let rise 1 hour. Punch down, and knead 10 times. Separate and shape into loaves; place in lightly oiled 9" x 5" loaf pans. Split tops with sharp knife and insert butter and Jack cheese. Place loaves in cold oven. Turn heat to 350 degrees and bake for 20 to 30 minutes; loaves will continue to rise as they bake. Bread is done if it sounds hollow when tapped with a knuckle. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Miso Soup Categories: Soups, Oriental Servings: 2 1 Onion, diced 4 ts (heaping) miso (soybean 1/3 c Carrot, minced Paste 1 Cabbage leaf, minced 4 c Water 2 ts Oil 2 ts Tahini Saute onion, carrot, and cabbage in oil for 5 minutes. Add miso, water and tahini; bring to boiling. Reduce heat and simmer 20 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Dark Bread Categories: Breads Servings: 2 1 c Warm water 2 tb Carob powder 1/4 c Maple syrup 4 c Whole wheat pastry flour 2 tb Yeast 1 1/2 c Rye flour 4 Eggs, at room temperature 1/2 c Corn meal 1/4 c Molasses 1 Egg 1 tb Instant coffee 1 tb Water Combine warm water and maple syrup; sprinkle on yeast; set aside. Using a whisk, blend eggs, molasses, and coffee. Add carob powder and 1/2 of flour. Beat until smooth. Using a wooden spoon, mix in rye flour and corn meal; beat thoroughly. Gradually add remaining flour. Turn onto floured work surface and knead 15 minutes. Place in lightly oiled bowl; turn dough so top is also oiled. Cover with a towel and let stand for 1 hour. Turn out, punch down, and knead for 3 minutes. Form into round loaves. Place on lightly oiled cookie sheets. Combine egg and water; use to brush loaves. Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until thunking sound is made when bread is hit with a knuckle. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Cinnamon Rolls Categories: Breads, Breakfast Servings: 16 1 tb Yeast 1/2 c Whole wheat pastry flour 1 c Warm water (100 deg F) 2 1/2 c Unbleached flour (B) 3 tb Molasses 3 tb Butter, softened 1/3 c Dry nonfat milk 1/3 c Sugar 1 Egg, separated 1 tb Cinnamon 1 c Unbleached flour (A) 1/3 c Raisins 3 tb Butter, melted 1 Egg 1 ts Salt 1 c Cool water Sprinkle yeast over warm water; stir to dissolve. Add molasses, then dry milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten egg white. Allow to rise 30-40 minutes. Stir in first of the unbleached flour (A) until blended; beat 10 minutes. Cover bowl, set in warm place and let rise about 1 hour 20 minutes. Fold in melted butter and salt. Add pastry flour and additional unbleached flour (B), 1 cup at a time, folding in (do not stir). When dough holds together in one piece, turn out onto floured surface. With floured hands, knead dough, adding flour and reflouring board as needed. Knead until smooth and somewhat shiny. Place dough in oiled bowl, roll dough to oil top, and cover with towel. Let rise until doubled in size. After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure 3/4" x 14" for each roll when scaling). Spread with soft butter. Sprinkle with sugar, cinnamon and raisins. Roll up (crimp edges to roll). Cut into 3/4" sections. Lay rolls flat on oiled cookie sheets and let rise 30 minutes. Mix egg with water and brush over rolls. Bake at 375 degrees for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Easy Hungarian Soup Categories: Soups, Beef Servings: 8 2 lb Stewing beef 9 c Water 3 tb Butter 1/4 ts Caraway seeds 1 Onion, chopped 4 Medium carrots, sliced 1 Clove garlic, minced 4 oz Wide noodles 1 tb Paprika 10 oz Frozen cut green beans 2 cn (10 3/4 oz) tomato soup 1 c Sour cream Using large soup kettle, brown beef on all sides in butter; remove beef and set aside. Brown onion and garlic in butter until soft, stirring occasionally. Stir in paprika. Return beef to kettle; add soup, water, caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer 45 minutes. Stir in noodles and green beans with soup over high heat. Once soup boils, reduce to simmer, cover and continue cooking about 20 minutes. Stir occasionally. Stir in sour cream until blended. Heat, but do not allow to boil. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Minestrone Categories: Soups, Italian Servings: 9 6 tb Butter 1 tb Worcestershire sauce 4 Carrots, chopped 1 ts Mixed Italian seasoning 3 Stalks celery, chopped 1/4 ts Pepper 2 Onions, chopped 4 Potatoes, coarsely chopped 1 Clove garlic, minced 4 Beef, chicken or vegetable 1 Head cabbage, coarse chop Bouillion cubes 1 lg Can tomatoes 2 Large zucchini, sliced 8 c Water, more if needed 2 cn Kidney beans, drained 1/3 c Brown rice, uncooked 10 oz Frozen chopped spinach 1 ts Salt 3/4 c Grated Parmesan cheese Melt butter in large soup kettle; saute carrots, celery, onions, garlic, and cabbage, about 20 minutes; stir often. Add tomatoes, water, rice, seasonings, potatoes, bouillon cubes and zucchini. Bring to a boil. Reduce heat and simmer covered, at least 30 minutes. Add beans and spinach; return to a boil and cook over medium heat until spinach is cooked; add more water if needed. Garnish with Parmesan. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Heart Russian Beet Soup Categories: Soups Servings: 8 1 c Navy beans, dry 2 Small beets 2 1/2 lb Lean beef 2 c Green cabbage, shredded 1/2 lb Slab bacon 2 Large leeks, sliced 10 c Cold water 3 Medium potatoes, cut 1 Bay leaf Into eighths 8 Whole peppercorns 1 cn (1 lb 13 oz) tomatoes 2 Cloves garlic 1 tb Tomato paste 2 tb Dried parsley 3 tb Red wine vinegar 1 Carrot 4 tb Sugar 1 Celery stalk 1 lb Kielbasa (opt) 1 Large red onion 2 tb Flour 1 ts Salt (opt) 1 tb Butter, melted 8 Beets for soup 1/2 c Sour cream (opt) Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Apple Soup Categories: Soups Servings: 6 16 Apples, cored and chopped 1/4 c Maple syrup 5 c Water 1 tb Arrowroot 1/2 tb Lemon peel, grated 1 tb Lemon juice 1 Inch cinnamon, wrapped in 1/4 c White wine Cheese cloth 1/2 c Sour cream Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon. Puree soup in blender; return to sauce pan. Remove about a cup of liquid and combine it with arrowroot. When thickened, return to soup. Stir in lemon juice, and wine. Heat through. Serve with a spoonful of sour cream on each bowl. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Albondigas Categories: Beef, Pork, Main dish, Mexican Servings: 4 1/2 lb Ground pork 1 Clove garlic, diced 1/2 lb Ground beef 1/2 c Chili huerta 1 Egg 2 Yerba buena 1/2 c Brown rice, uncooked 1 Thick slice French bread 1 Onion, diced fine 1/2 ts Comino (cumin) 1/2 ts Tomio (thyme) 2 Carrots, sliced thin 8 c Water 1 c Peas, fresh or frozen 1 Tomato, chopped Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Cold Gaspacho Categories: Soups Servings: 4 1 Green pepper, diced 3 c Water 4 Tomatoes, diced 1/4 c Wine 1 Onion, diced 3 ts Lemon juice 3 Garlic cloves, minced 1 Scallion, diced fine Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Black Bean Salad Categories: Salads Servings: 12 2 c French-cut green beans 2 Green onions, thin sliced 3 c Black beans, cooked 2 c Oil 1 c Garbanzo beans, cooked 1/2 c Honey 1 c Adzuki beans (or red 2 Cloves garlic, pressed Beans), cooked 1 Lemon, juiced 2 Onions, sliced 1 c White wine 2 Green peppers, sliced 1 ts Oregano 2 Stalks celery, sliced 1 tb Parsley Combine all ingredients in large bowl, mixing thoroughly. Chill overnight. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Whole Wheat Croissants Categories: Breads Servings: 24 2 tb Yeast 1 1/2 tb Honey 3/4 c Water, warm 2 c Butter, 1/2" pieces 1 3/4 c Whole wheat pastry flour 1 Egg 1/2 c Water 1 tb Water Combine yeast and warm water, stirring a little to dissolve yeast. Let sit about 10 minutes. Add 1/2 of flour; add water and honey; whisk until smooth. Cover bowl and let stand 1 1/2 hours. Combine remaining flour with butter, and flatten butter pieces. Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces. Turn dough onto lightly floured surface. Pat dough down and roll into a 18" x 12" rectangle; if too sticky, sprinkle with flour. Use a metal spatula to fold 1/3 of dough toward center; then fold from other side, 1/3 of dough over first 1/3. Lift folded dough off work surface, and scrape surface clean. Sprinkle work area with flour and repeat, rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes. Pat dough into rectangle. Cut into parts, 1 part for each 4 croissants. For instance, for 24 croissants: cut in 1/2 lengthwise, then cut each half into 3 pieces, for a total of 6 (4x6=24). Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 5 1/2" x 14" rectangles. Cut into two 5 1/2" x 7" pieces. Cut each piece diagonally to form 4 triangles; roll from wide end to point. Place on ungreased cookie sheets. Curve ends to crescent shape. Beat egg with water; brush croissants with this and set them aside 1 hour. Reglaze with egg/water mixture. Bake at 375 degrees until puffed and brown. Let cool slightly and serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Asparagus Soup Categories: Soups Servings: 4 2 lb Asparagus, diagonally 1 Vegetable, beef or chicken Sliced into 1" pieces Bouillion cube 3 Leeks, sliced 1 c Cream 4 Green onion, sliced thinly 2 tb Tarragon 1 Red potato, chopped small 2 tb Basil 3 tb Butter 1 Clove garlic, pressed 4 c Water 1 tb Soy sauce Saute vegetables in butter for 5 minutes. Add water and bouillon cube; Simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Beer Can Date Bread Categories: Breads, Desserts Servings: 8 8 Empty beer cans 1 c Maple syrup 2 tb Soda 1 tb Vanilla 1 c Dates 2 Eggs 2 c Beer 4 c Whole wheat pastry flour 3 tb Butter 1 c Pecans Remove tops from beer cans with can opener; lightly oil insides. Sprinkle soda on dates. Heat beer to boiling and pour over date/soda mixture; set aside to cool. Cream together butter, maple syrup, vanilla, and eggs. Stir in flour. Add nuts and cooled date mixture. Spoon batter into cans, filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350 degrees for 15-30 minutes; look for tops to split and test for doneness. Do not cut bread for 1 day; bread may break up, if it is sliced while still warm. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Hearty Halloween Soup Categories: Soups Servings: 6 1 lb Ground turkey 1 Bay leaf 1 c Chopped onion 1/8 ts Basil 1 c Celery, diced 2 tb Parsley, chopped 2 Cloves garlic, diced 1/2 ts Thyme 6 c Water 6 Tomatoes, diced 1 Cube vegetable, beef or 1 c Leftover turkey gravy Chicken bouillion 2 c Vermicelli 1 c Red potatoes, diced Place everything except vermicelli in the kettle and simmer 1 hour. Add vermicelli and simmer until cooked. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Chicken Salad #2 Categories: Salads Servings: 6 3 c Chicken, cooked, cubed 1 Onion, diced 1 lb Asparagus, steamed 1 Green pepper, sliced 1/2 Pineapple, cubed and 1 cn (7 oz) green olives, Steamed (OR Sliced 1 cn (20 oz) pineapple chunks, 1 tb Parsley, chopped Drained) 1 tb Basil 2 Tomatoes, sliced 1 Head iceberg lettuce, torn Combine all ingredients. Toss with dressing of your choice. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Taboule Categories: Salads Servings: 2 1 c Fine bulgur wheat 1 ts Basil 3/4 c Diced onion 1/2 c Fresh mint, cut fine 1/2 c Diced green onions 1/2 c Lemon juice (including tops) 3/4 c Oil 1 1/2 ts Parsley 2 Tomatoes, cut in slices Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over low heat, stirring occasionally. Add remaining ingredients and mix well. Chill at least 1 hour; serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Lentil Salad Categories: Salads Servings: 4 1/2 lb Lentils, cooked 4 tb Parsley 1 Onion, diced 1 tb Lemon juice 1 Clove garlic, pressed 4 tb Oil 3 c White wine 2 Tomato wedges 1 tb Basil 1/2 Head iceberg lettuce, 1/2 ts Thyme Washed Combine lentils, onion, garlic, and wine; simmer 3 minutes. Remove from heat; add remaining ingredients. Chill and serve on lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Avgolemono Categories: Soups, Greek Servings: 6 8 c Chicken broth 4 Eggs, separated 1 c Uncooked rice 4 tb Lemon juice Make chicken broth and heat to boiling; add rice. Simmer covered about 20 minutes. Remove from heat and set aside. In a bowl, beat egg whites until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously. Pour this mixture back into the pot of broth and rice. Mix well over heat but, to avoid curdling, do not allow soup to come to a boil. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: 24-Hour Lettuce Salad Categories: Salads Servings: 8 1 Head lettuce, torn Slightly thawed 1/2 c Celery, chopped 1 c Mayonnaise 1/2 c Green pepper, diced 2 ts Sugar or honey 1 Red onion, chopped 4 oz Cheddar cheese, grated 1 pk Frozen baby green peas, 8 Slices bacon, crumbled Layer first 5 ingredients in a glass bowl in order of listing. Spread on mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover with foil and refrigerate overnight. Toss lightly just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Artichoke Rice Salad with Dressing Categories: Salads Servings: 4 -----------------------------------SALAD----------------------------------- 2 Jars (6 oz) marinated 5 Green onions Artichoke bottoms 1/2 Green pepper, sliced 1 Bottle (4 oz) stuffed 1 pk Rice pilaf mix OR Green olives Chicken rice mix ----------------------------------DRESSING---------------------------------- 1/3 c Mayonnaise 2 Jars marinade from 1/2 ts Curry powder Artichoke bottoms Cook rice according to package directions; let cool. Drain artichoke bottoms, reserving liquid. Drain olives; discard their liquid. Chop artichoke bottoms, olives, onions, and pepper. Add to cooled rice and mix. Make the dressing by combining marinade from artichokes with other dressing ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Spinach Salad Orientale Categories: Salads Servings: 6 -----------------------------------SALAD----------------------------------- 3 Heads spinach, washed and 1 c Fresh bean sprouts Drained 4 Slices bacon, cooked and 1 c Sliced water chestnuts Crumbled 3 Eggs, hard boiled, chopped ----------------------------------DRESSING---------------------------------- 1 c Sunflower oil 1/2 c Sugar 3/4 c Chopped onion 1 ts Salt 1 tb Worcestershire sauce 1/3 c Catsup 1/4 c Red wine vinegar Mix all dressing ingredients together first, and refrigerate. Mix salad together. Just before serving, toss salad with dressing. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Los Angeles Luncheon Salad Categories: Salads Servings: 6 1 c Fresh mushrooms, sliced 1/2 c Italian or herb dressing 1 c Cooked shrimp 1 Head loose leaf lettuce 3/4 ts Tarragon leaves, crushed 3 Ripe avocados 1 ds Garlic powder 1 Basket cherry tomatoes Combine mushrooms, shrimp, tarragon, garlic and dressing. Chill 1 hour. Arrange lettuce leaves on individual salad plates. Peel, halve and pit avocados. Place a half-avocado on each plate, and fill with salad mixture. Garnish with cherry tomatoes. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Spicy Corn Bread Categories: Breads, Mexican Servings: 6 1 lg Green chili, chopped 1 ts Baking soda 1 lb Chorizo, coarsely chopped 1 ts Baking powder (or other spicy sausage) 1/2 ts Soy sauce 1 lg Onion, chopped 1/2 c Maple syrup 3 tb Butter 1 c Milk 3 Eggs 1 c Monterey Jack, grated 1 c Sour cream 3 Ears of fresh cooked corn 1 1/2 c Cornmeal Kernels only 1/2 c Whole wheat pastry flour Saute chili until skin is charred; set aside. Fry chopped chorizo 10 minutes; discard fat; set aside. Saute onion in butter for 10 minutes; set aside. Chop chili into small pieces. In a separate bowl, beat eggs and sour cream until smooth; stir in chili, sausage, and onion. In another bowl, combine cornmeal, flour, baking soda, and baking powder. Stir in sausage mix, soy sauce, and maple syrup, stirring just until blended. Add in milk, cheese and corn kernels. Pour into lightly oiled 9" square baking dish. Bake at 350 degrees until top is browned and splitting, usually 30 to 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Potato Salad Categories: Salads Servings: 6 2 lb Red potatoes, boiled, cubed 1/4 lb Ham, cubed 1/2 c Safflower oil 1 Bell pepper, cut in strips 4 tb White wine 1 Stalk celery w/leaves, 2 tb Lemon juice Diced 1 ts Oregano 3 Scallions, sliced 1 ts Soy sauce 3 tb Parsley 3/4 lb Fresh mushrooms, sliced 1 Head iceberg lettuce 4 oz Snow peas, fresh & trimmed Stir together oil, wine, lemon, oregano, and soy sauce. Pour over mushrooms; set aside. Steam peas 3 minutes; set aside. Place potatoes in serving bowl; add mushrooms and sauce, snow peas, ham, green pepper, celery, scallions, parsley; toss together with lettuce. Chill. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Japanese Salad Categories: Salads, Oriental Servings: 4 1/4 c Sesame seed 1/2 lb Mushrooms, sliced 1/2 lb Linguine, broken in half 1/3 c Soy sauce 1 lb Small shrimp, cooked 1/2 c Sake or white wine 1 Bunch green onions, thinly 2 tb Grated fresh ginger Sliced 2 Garlic cloves, pressed 1/4 c Sesame oil 3 Eggs 1/4 c Olive oil 1 tb Seaweed, coarsely crumbled Toast sesame seeds on cookie sheet in oven; set aside. In boiling water, cook noodles until tender, about 10 minutes; drain, rinse, and let dry. Transfer to large bowl. Add shrimp and green onions; mix well. Mix oils together; heat about 2 T of oil and saute mushrooms, 5 minutes. Add to shrimp. Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of oil. Cover and refrigerate 2 hours. In separate bowl, beat eggs and stir in seaweed. Oil skillet and add 1/4 of egg mixture. Cook until it loosens from pan; turn over and place on work surface. Make 3 more thin egg/seaweed pancakes. Slice pancakes into thin strips. Toss with chilled noodles. Spoon and serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Raspberry Fuchsia Soup Categories: Desserts Servings: 4 3 c Fresh raspberries 1/2 c Maple syrup 3/4 c Water 2 c Strawberry wine 2 tb Lemon juice 1/2 c Sour cream 2 tb Lemon rind, grated fine 1/2 c Fresh raspberries 2 tb Arrowroot Puree raspberries for soup; strain through a sieve into bowl; set aside. Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer over low heat until thick. Refrigerate 2 hours. Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Creamed Tomato Soup Categories: Soups Servings: 8 3 tb Butter (to saute with) 5 tb Tomato paste 2 tb Safflower oil 1/3 c Flour 2 Large onions, chopped 6 c Chicken broth 1/2 ts Thyme, crushed 1 1/2 ts Sugar 1 ts Basil 1 c Cream 1 ds Salt & pepper 1 c Milk 10 Medium ripe tomatoes, 2 tb Butter Coarsely chopped Combine butter and oil in soup pot; add onions; saute over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally. When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes. Blend flour with equal amount of chicken broth; add to tomato mixture and mix well. Slowly add remaining chicken broth, stirring well. Simmer covered, over low heat, for about 30 minutes. Stir occasionally to prevent soup from sticking to bottom of pan. Put soup through blender in small batches. Reheat puree and stir in sugar, cream and milk. Simmer a few minutes; add remaining butter just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Potage St. Germain Categories: Soups, French Servings: 8 1 1/2 lb Dried peas, soaked 2 ts Sugar 3 qt Chicken broth 1/2 ts Salt 4 tb Butter 2 c Fresh green peas, cooked 4 Carrots, peeled and grated 3/4 c Cream 2 Onions, grated 3/4 c Milk 1 Large leek, chopped fine 1 tb Butter 5 Lettuce leaves, diced Sour cream or sherry (opt) Place drained, dried peas in soup kettle. Add chicken broth; bring to a boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt butter in skillet; saute carrots and onions until onions are golden; add leeks and lettuce; simmer on low for 10 minutes. Stir vegetable mixture into soup; add sugar and salt. Simmer until split peas are tender, about 2 hours. Put fresh peas through a sieve. Force soup mixture through a sieve, also. Return this combined mixture to the kettle. Stir in cream and milk. Heat just to boiling; stirring occassionally to prevent scorching. Just before serving, add butter. Garnish with a dollop of sour cream, a dash of sherry, or both. Elegant! ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Scrumptious Strawberry Soup Categories: Desserts Servings: 4 2 c Strawberries 1/4 c Honey) 1/2 c Yogurt, plain 1/2 c Dry red wine 1/2 c Sugar, (OR 1 c Strawberry halves Blend all ingredients together in a blender, except strawberry halves. Chill overnight. Garnish with strawberry halves. Serve chilled. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Hearty German Sour Cream Soup Categories: Soups, German Servings: 6 1/2 lb Bacon, diced 1/4 c Rice 3/4 c Cabbage, chopped 2 c White sauce 1/2 c Onion, chopped 1/2 c Vinegar 1/2 c Celery, chopped 1 Clove garlic, minced 1/2 c Carrots, chopped 1 ts Caraway seed 3/4 c Potato, chopped 1 ts Salt 3/4 c Zucchini, sliced 2 ts Worcestershire sauce 4 c Tomatoes, peeled 1/4 ts Thyme 4 c Beef broth 1 c Sour cream or plain yogurt 1/4 c Barley Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar, garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15 minutes. Adjust seasonings if necessary. Garnish with sour cream and serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Cheesy Popovers Categories: Breads, Breakfast Servings: 12 2 Eggs, beaten 1/4 ts Sage, crushed 1 c Milk 1/2 ts Basil, crushed 3/4 ts Salt 1 c Unbleached flour 1/2 ts Thyme, crushed 1/2 c Grated cheddar cheese Combine seasonings with milk and eggs; add flour and cheese; mix until just blended. Pour into well-oiled muffin tins, filling 2/3 full. Do not preheat oven. Place muffin tin in oven, and heat to 450 degrees. Bake 30 minutes, no peeking. Remove from oven; turn off heat. Pierce popovers on 4 sides at right angles. Return to oven (do NOT turn on heat). Allow popovers to dry in oven about 10 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Hot Orange Soup with Wafers Categories: Soups, Chinese Servings: 6 5 c Water 6 Thin slices of orange 3/4 c Rock sugar 6 Thin slices of lime 4 c Fresh orange juice 6 Maraschino cherries 1 tb Preserved ginger, in syrup 6 Mint leaves 3 tb Cornstarch paste 12 Vanilla cream wafers Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince preserved ginger. Cooking: Combine water and rock sugar; bring to boil. When rock sugar is dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste should give soup a light body. Pour into individual warmed bowls; add preserved ginger to each serving. Float orange and lime slice and a cherry; garnish with mint leaf. Serve with wafers. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Smashed Radishes in Soy Dressing Categories: Chinese, Side dish, Vegetarian Servings: 4 2 Dozen fresh red radishes 3 tb Peanut oil 2 ts Salt 1 ts Sesame oil 1 ts White vinegar 1/4 ts Fresh ginger juice 1 ts Sugar Chinese parsley garnish 3 ts Thin soy sause Remove heads and tails from radishes; wash. Using bottom of heavy drinking glass, about 2" across base, hit radishes on side to crack them - not mash them - so dressing can get into flesh. Avoid rendering a crushing blow no matter how you feel that day. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature. Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice. Double amount of vinegar for a sharper taste, if desired. Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 30 minutes. If you make this dish ahead of time, pour on dressing 30 minutes before serving. Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Soup Noodles with Chicken Categories: Chicken, Soups, Chinese Servings: 4 2 Nests shrimp-flavored Cooled & shredded Noodles 3 c Chicken broth 4 qt Salted water 2 tb White rice vinegar 1/2 c Lily flowers, soaked 1 ts Sugar 1 Green onion, slivered 1/2 ts Salt 1 c Napa cabbage, shredded 1 tb Peanut oil 1 c Steamed chicken breast, Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash noodles, then boil until tender - about 2 minutes. Drain, place in bowls. Heating Broth: Heat broth in sauce pan with salt & sugar. Add vinegar just before adding broth to bowls. Stir-fry: Add oil to hot wok. When it begins to smoke, add onions, & stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto noodles; top with chicken; add soup, and serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Watercress Salad with Bean Cheese Dressing Categories: Salads, Chinese Servings: 6 1 1/2 lb Fresh watercress (OR Spinach) ----------------------------------DRESSING---------------------------------- 1/2 c Salad oil 1 Pinch sugar 1/2 ts Sesame paste 1 ts Lemon juice 1 Sq. bean cheese, unseasoned 2 tb Cold water 1/2 ts Chili flakes Wash watercress (or spinach) in colander. Pour boiling water over watercress. Immediately plunge vegetable into cold water to stop cooking process; drain and reserve. You can refrigerate or use at room temperature. Cream sesame paste, bean cheese and salad oil. Add chili flakes, sugar, lemon juice and cold water; mix well. Shortly before serving, toss dressing with watercress. Serve on individual salad plates. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Fresh Spinach in Bean Cheese Sauce Categories: Chinese, Side dish Servings: 4 2 Bunches fresh spinach 1 ts Thin soy sauce 2 tb Peanut oil 1/2 ts Sugar 1 Small dried chili pepper 2 Cubes fermented bean curd 1 ts Minced ginger root With chili (bean cheese) 1/3 c Stock Cornstarch paste Preparation: Slice off root end and half stem of spinach; wash completely and drain leaves. Wash chili pepper. Incidentally, double amount of dried chili if using plain fermented bean curd. Mash fermented bean curd with thin soy; mix with stock and sugar. Stir-frying: Heat wok to very hot; add oil. When oil just begins to smoke, add 1/2 spinach, and toss until it begins to wilt. Push wilted spinach up side of wok; add remaining spinach, and toss until it wilts. Push all spinach out of bottom of wok; add chili and ginger; stir for about 10 seconds. Add liquid ingredients; stir; when liquids boils, thicken to medium consistency with dribbles of cornstarch paste. Recombine with spinach. Stir to coat spinach. Serve. Spinach should remain bright green until you pour in liquid. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: "Long Life" Noodles with Egg Categories: Chinese, Side dish Servings: 4 1 lb "Long Life" egg noodles 1 ts Sesame oil 8 qt Salted water 1/4 ts Salt 1/2 lb Spinach 1 ts Cornstarch paste 4 Eggs 2 Green onions, minced 1 c Chicken broth 1/4 c Boiled ham, slivered 1 tb Dark soy sauce Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide among soup bowls. In same water, blanch spinach; drain; press dry; chop coarsely; put on noodles. Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste to thicken slightly. Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in ladle one at a time; poach for 2 minutes. Place egg on spinach. Finishing: Pour hot soup over egg. Garnish with minced onion & ham. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Romaine Lettuce with Oyster Sauce Categories: Salads Servings: 4 1 Head romain lettuce 2 tb Peanut oil 1/4 ts Salt 1 tb Premium oyster sauce Preparation: Wash & remove core from lettuce. Combine oil & oyster sauce in small sauce pan; bring to simmer; keep hot until ready to serve. Blanching: Heat about 2 gallons water in large pot. We use bottom of aluminum steamer. Add salt. When water reaches rolling boil, blanch lettuce for about 20 seconds - until leaves are bright green. Remove leaves, shake off excess water. Stack leaves & cut cross-wise into 4 parts. Use cleaver to place leaves on serving platter. Pour hot oyster sauce on leaves. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Steamed Pork with Preserved Tianjin Vegetable Categories: Chinese, Main dish, Pork Servings: 4 1 lb Pork butt, chopped fine 1 Green onion, minced 4 Water chestnuts, coarsely 2 tb Preserved Tianjin vegetable Chopped ----------------------------------MARINADE---------------------------------- 1 1/2 ts Dark soy sauce 1/2 ts Sesame oil 1/2 ts Sugar 1 ts Cornstarch 1/2 ts Salt Preparation: Mix marinade. In bowl, mix chopped pork, water chestnuts, 1/2 preserved vegetable, & marinade; mix together with your fingers - it's faster. Spread mixture on round 12" plate. Sprinkle with remaining preserved vegetable. Refrigerate if working in advance. Steaming: Bring pork mixture to room temperature before steaming. Bring water in steamer to rapid boil. Steam for about 20 minutes. Sprinkle with chopped onions just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Jam Tarts Categories: Desserts Servings: 12 1/2 c Butter 1 t lemon juice 1 c Unbleached flour 1 ts Lemon juice 1 tb Pure maple syrup 4 oz Cream cheese Jam or preserves Melt butter. Blend in cream cheese, maple syrup and lemon juice. Add flour and combine until dough is smooth. Chill overnight. Roll dough to 1/4-inch thickness. Cut into 3-inch rounds. Make an indentation in the center of each. Spoon jam into each indentation. Bake on oiled cookie sheets at 450 degrees for 15 minutes. Crust should be golden brown and possibly flaking. If not, return for additional few minutes. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: October Cake Categories: Cakes, Desserts Servings: 2 2 1/4 c Unbleached flour 1/2 c Walnuts, chopped 2 Eggs 1/4 ts Nutmeg 2 ts Baking powder 1/2 c Raisins 1/2 c Canned yams, chopped 2/3 c Pure maple syrup 2 T cream 2 ts Baking soda 2 tb Orange marmalade OR 2 c Chopped tart green apples 2 tb Grand Marnier 1/4 ts Allspiced 1/2 c Butter, softened Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, allspice and nutmeg. Set aside. In separate bowl, combine maple syrup, butter and eggs, and beat with electric mixer for 3 minutes. By hand, stir in yams, apples, walnuts, raisins, cream and marmalade. Add flour mixture a little at a time, stirring well after each addition; batter will be stiff. Pour into lightly oiled 9 x 5-inch loaf pans. Bake at 350 degrees 60-70 minutes. Let cake cool 10 minutes, then turn onto cooling rack. Let cool completely before slicing. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Carob Balls Categories: Desserts Servings: 24 1/2 c Carob powder 1/2 c Peanut butter 1/4 c Wheat germ 1 c Honey graham cracker crumbs 1/2 c Honey 1/2 c Sesame seeds 1/4 c Dry milk powder Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high in potassium. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Chocolate Tile Cake - Part 1 Categories: Desserts Servings: 12 --------------------------------SOUFFLE CAKE-------------------------------- 1/2 lb Semi-sweet chocolate At room temperature 1/4 c Fresh rich coffee 3/4 c Sugar 7 Large eggs, separated and 1 pn Salt -------------------------------TRUFFLE CREAM------------------------------- 18 oz Semi-sweet chocolate 3 c Heavy cream Broken into small pieces ------------------------------CHOCOLATE TILES------------------------------ 8 oz Semi-sweet chocolate Confectioners sugar Cocoa powder, unsweetened Souffle Cake. Preheat oven to 350 degrees. Butter jelly roll pan of approximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper; allow wax paper to extend over each end by about 2 inches. Set aside. Melt chocolate with coffee in 200 degree oven, for about 10 minutes, or until melted. Cool. Beat egg yolks with electric mixer until smooth. Gradually add sugar and continue beating until mixture is pale yellow, about 5 minutes. Stir in the cooled chocolate mixture. Beat egg whites with salt until they form stiff peaks. Stir 1/5 egg whites into chocolate mixture to lighten and then pour chocolate mixture into egg whites. Gently fold whites and chocolate together until no white shows. Pour batter into prepared jelly roll pan. Bake for 14 minutes. Truffle Cream. Place chocolate in bowl, and place in 200 degree oven for 15 minutes or until melted. Heat heavy cream in saucepan until hot. Slowly pour hot cream over melted chocolate, and stir until smooth and shiny. Strain mixture into bowl and cool to room temperature. Tiles. Place chocolate in bowl and place in 200 degree oven for 15 minutes or until melted. Place wax paper down the length of a 17 x 14-inch baking pan. Secure end with dab of softened butter. Pour melted chocolate on wax paper, and with a metal spatula spread it out the length of the baking pan. Refrigerate chocolate for 1 hour. Remove chocolate and leave it at room temperature for 5 minutes. Cut chocolate into three strips, one 3 1/4 inches wide, and two strips 2 1/2 inches wide. Cut strips crosswise into 3/4-inch sections to make tiles. Refrigerate until needed. Continued from Chocolate Tile Cake - Part I. It may be long, but it's worth the effort. Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour. Over the top of the Souffle Cake, sift unsweetened cocoa. Cover the cake (leave in pan) with a sheet of wax paper and cookie sheet. Invert cake onto them. Remove jelly roll pan and wax paper. Slip out cookie sheet. Trim rough edges of cake. Divide cake lengthwise into 3 equal strips about 3 1/4 inches each. Remove the Truffle Cream, mixing bowl and beaters from refrigerator. Place 2 1/3 cups cream in mixing bowl. Return remainder to refrigerator. Beat about 1 1/2 minutes. Place one strip of cake on cookie sheet. Spread 1/2 of beaten cream on cake, top cream with second cake strip. Place remainder beaten cream over top and cover with last cake strip. Trim any rough edges and chill cake for 1/2 hour. Chill clean mixing bowl and beaters. Beat remaining Truffle Cream in chilled bowl for 1 1/2 minutes. Remove cake from refrigerator and spread cream over top and sides. Remove tiles from refrigerator. Trim the tiles to fit height of cake. Using sharp knife, separate 3 strips of tile. Place the 3 1/4-inch tile over top of cake. Leave wax paper on. Place the two remaining strips along sides of cake. Try to align side and top tiles. Cover cake tightly with aluminum foil and refrigerate over night. Remove cake from refrigerator. Remove foil. Trim off ends of cake. Place cake on serving dish. Peel off strips of wax paper. Place narrow strips of foil diagonally on top of cake to form pattern, and sift confectioners sugar over it. Lift off foil. Serve with Creme de Menthe Custard Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Creme de Menthe Custard Sauce Categories: Sauces Servings: 1 7 Eggs, separated 1/2 c Whipped heavy cream 1 tb Vanilla 2 c Regular milk, scalded 1/3 c Sugar 2 tb White cream de menthe In bowl of electric mixer, beat egg yolks very lightly. Gradually beat in sugar; beat about 4 minutes. Stir in milk which has been scalded. Place mixture in saucepan and cook, stirring over medium low heat about 5 minutes. Place mixture in mixing bowl over ice, and add vanilla. Cover with plastic wrap and refrigerate. Just before serving, stir in whipping cream and creme de menthe. Serve with Chocolate Tile Cake or other cake. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Chocolate Truffle Cake Categories: Cakes, Desserts Servings: 8 16 oz Semi-sweet chocolate 1 1/2 ts Sugar 4 Eggs, separated, room temp 2 tb Confectioners sugar 1/2 c Sweet butter 1 ts Hot water 1 c Whipping cream Confectioners sugar for 1 1/2 ts Flour Sprinkling over cake 1 ts Vanilla Oil bottom of 8-inch or 9-inch spring form pan. Melt chocolate and butter in low 200 degree oven for 10 minutes or until chocolate and butter are melted. Add flour, sugar and water; blend well. Add egg yolks one at a time, beating well after each addition. In a separate bowl, beat egg whites until stiff. Fold gently into chocolate mixture. Turn into prepared pan and bake for 15 minutes in middle of 425-degree oven. Let cake cool completely. Sift or sprinkle powdered sugar over top of cooled cake. Whip cream, vanilla and confectioners sugar until soft peaks form. Whipped cream may be served thickly spread on top of cake or in a separate bowl. -----