The Melting Pot 2.0

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

/ The Melting Pot 2.0 / The Melting Pot 2.0.iso / rdytrd / mmpp06.txt < prev next >

Wrap

Text File | 1992-01-28 | 135KB | 2,438 lines

------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Half-Time Beef Sandwiches Categories: Sandwiches Servings: 6 2 t Lemon juice 1 x Small apple,finely chopped 1 x 3-oz pkg. cream cheese 1 T Milk 1 T Prepared horseradish 1/4 c Walnut pieces 6 ea Kaiser rolls, split 6 ea Lettuce leaves 1 lb Thinly sliced roast beef 2 T Sliced green onions Sprinkle lemon juice over apple. Combine cream cheese, milk and horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls with equal amounts of the cream cheese mixture. Place equal amounts of lettuce, beef and grean onion on each bottom roll half. Cover with tops. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Halibut Orange Categories: Fish Main dish Servings: 2 2 lb Halibut, fresh or frozen 4 T Butter 1 ea Rind of orange 1 ea Juice of orange 1 t Lemon juice 1 ea Salt and pepper to taste 1/8 t Nutmeg 1/4 c Minced parsley If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture. Place fish in a single layer in large, thickly buttered, microwave safe baking dish. Combine the remaining ingredients, except the parsley, and pour over the fish. Bake at high for 10 to 12 minutes, or until fish flakes easily. Let stand 5 minutes, then remove to a hot serving dish. Pour any sauce remaining in the dish over the fish. Sprinkle with minced parsley and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hamburg-Style Fish Salad Categories: German Salads Fish Servings: 4 1 T Butter 1 lb White fish fillets; * 1/2 c ;hot water 4 ea Eggs; large, hard cooked 2 ea Pickles; dill 1 T Capers 1 x -----------sauce------------ 2 T Mayonnaise 2 T Sour cream 2 t Lemon juice 1 t Mustard; dijon-style 1/2 t Salt 1/4 t Pepper; white 1 x ----------garnish----------- 1 ea Egg; large, hard cooked 4 ea Beets; canned, slices * Fillets may be fresh or frozen. They can include cod, turbot, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Harvest Cornish Hens Categories: Main dish Poultry Servings: 8 4 ea 1 3/4 lb. fresh or frozen ro 1 x Salt 1 x Pepper 2 T Olive or salad oil 1 t Dried parsley flakes 1/4 t Dried thyme leaves 1 T Butter or margarine 1 ea 10-oz bag carrots, sliced 1/ 1 ea 10-oz container brussel spro 1 ea 12-oz. package mushrooms, sl 1 x Milk 1 T All-purpose flour 1 t Chicken-flavor instant bouil 1 x Parsley sprigs for garnish Calories per serving: 435 Fat grams per serving: 23 Approx. Cook Time: Cholesterol per serving: 105 Remove giblets and necks from Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens with running cold water; pat dry with paper towels. Sprinkle inside body cavity with salt and pepper. Fold neck skin to back; lift wings toward neck, then fold them under back of hen so they stay in place. With string, tie legs and tail of each hen together. Place hens, breast-side up, on rack in roasting pan. In a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture. Roast hens in 350 degree oven about 1 1/4 hours, brushing hens occasionally with drippings in pan. Hens are done when legs can be moved up and down easily or when fork is inserted between leg and body cavity and juices that escape are not pink. Toward the end of roasting hens, in 12-inch skillet over medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until golden. Add 1/2 cup water; over high heat, heat to boiling. Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables are tender-crisp, stirring occasionally; keep warm. When hens are done, discard strings. Place hens on warm large platter; keep warm. For gravy, remove rack from roasting pan; pour pan drippings into 1-cup measure; let drippings stand a few seconds until fat deparates from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart saucepan; skim and discard any remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until tender and golden, stirring occasionally. Stir enough milk into meat juice to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended. Add 1/2 cup water to roasting pan; stir to loosen brown bits from bottom of pan. Pour water and brown bits into mushrooms in saucepan. Add meat-juice mixture; cook over high heat, stirring constantly until mixture boils and thickens slightly; boil 1 minute. To serve, arrange vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve with mushroom gravy. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Haselnusstorte (Hazelnut Torte) Categories: German Cakes Desserts Servings: 8 5 ea Eggs; large, separated 3/4 c Sugar 6 T ;water 1 3/4 c Cake flour; sifted 1 t Baking powder 1 1/2 c Hazelnuts (filberts);ground* 1 t Vanilla extract 2 T Confectioners' sugar 1 c Cream; heavy, whipped 1 x Fresh strawberries,if desire Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hearthside Cheddar Bread Categories: Breads Cheese Fruits Servings: 4 2 1/2 c Unbleached flour 1/2 c Sugar 2 t Baking powder 1 t Salt 1/2 t Cinnamon; ground 3/4 c Milk 1/4 c Vegetable oil 2 ea Eggs; lg 1 1/2 c Apples; cooking, * 2 c Cheddar; sharp, shredded 3/4 c Walnuts or pecans; chopped * Apples should be the cooking type (sour not sweet eating apples). ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: HEARTY VEGETABLE SOUP Categories: Soups Vegetables Servings: 10 15 oz Can red kidney beans 32 oz Canned tomatoes, cut up 15 oz Canned great northern beans 15 oz Garbanzo beans 1/2 c Water 3 ea Onions, medium, chopped 2 ea Green peppers, med. chopped 2 ea Celery stalks, sliced 1 ea Zucchini, halved length,slic 2 ea Cloves garlic, minced 2 t Dried basil, crushed 1/4 t Pepper 1 ea Bay leaf Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal: 180 per serving; 1/4g fat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Heirloom Raisin Muffins Categories: Muffins Breakfast Brunch 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Herb and oil Marinade Categories: Sauces Servings: 1 1 x Juice and rind of 1 orange 1/4 c Lemon juice 1/4 c Vegetable oil 1/2 t Ginger 1/2 t Sage 1 x Clove of garlic, minced 1 x Freshly ground pepper Combine ingredients. Allow meat to marinate in shallow glass dish for 4 hours in refrigerator. Baste with marinade during broiling or barbequing. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Herbed Tomato Soup Categories: Herbs Soups Servings: 2 2 T Chopped onion 1 T Butter or margarine 8 oz (1 can) tomato sauce 1/4 t Dried basil, crushed 1/8 t Dried thyme, crushed 1 x Dash freshly ground pepper 1 c Water 1 t Instant chicken bouillon 1 x Parmesan croutons In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Heringsalat (Herring Salad) Categories: German Salads Vegetables Servings: 4 8 oz Pickled herring; drained 1/2 ea Green pepper; seed and dice 1 ea Apple; tart, core and dice 1 ea Orange; sectioned and diced 2 t Onion; grated 2 T Vegetable oil 1 T Vinegar 4 ea Lettuce leaves; cupped Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Herring Salad With Sour Cream Sauce Categories: German Salads Fruits Servings: 4 1 x ------sour-cream sauce------ 1 c Sour cream 1/2 c Yogurt 1/2 x Lemon; juice only 1/4 t Sugar 1 x -----------salad------------ 2 ea Onions; small 2 ea Apples; medium, tart 8 ea Herring fillets; marinated 2 t Dill; fresh or 1/2 t Dillweed; dried Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hershey's Light Chocolate Cake Categories: Cakes Desserts Chocolate Servings: 12 1 1/4 c Flour 1/3 c Hershey's cocoa 1 t Baking soda 6 T Extra light corn oil spread 1 c Sugar 1 c Skim milk 1 T White vinegar 1/2 t Vanilla extract Calories per serving: 160 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 0 Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. ==============Light CoCoa Frosting============= In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Holiday Cheddar Date Cake Categories: Cakes Cheese Desserts Servings: 20 3/4 c Butter; room temperature 1 1/2 c Light brown sugar; packed 4 ea Eggs; lg 1 c Cheddar; sharp, shredded 3 1/2 c Unbleached flour 1/2 t Baking soda 1 t Salt 1 t Cinnamon; ground 1/4 t Cloves; ground 16 oz Dates; pitted,finely chopped 2 c Pecans; chopped 4 oz Candied cherries;halved,1jar 2 c Raisins; golden 1 c Milk 1 x --------decorations--------- 4 ea Candied pineapple slices 12 ea Almonds; whole blanched * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Homemade Chips, Lo cal, lo fat. Categories: Appetizers Servings: 4 1 ea Unpeeled baking potatoe 2 T Fat free italian dressing Preheat oven to 500F. Lightly spray cookie sheet with vegetable cooking spray. Slice unpeeled baking potato into very thin slices. In bowl, toss potatoe slices with dressing until evenly coated. Arrange potatoes in single layer on cookie sheet. Bake about 20 min. or until lightly browned on both sides, turning once after 10 min. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Homemade Croutons Categories: Salads Servings: 2 1 T Butter 5 T Light oil 2 ea Garlic cloves minced 1 t Oregano 1 t Thyme 5 ea Day old bread Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes. Fry slowly until lightly brown. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Honey and Garlic Dressing 2 Categories: Salads Servings: 6 1 1/2 c Mayonnaise 1/4 c Red wine vinegar 3 T Liquid honey 2 ea Garlic cloves, crushed 1 T Dijon mustard 1 T Worcestershire sauce 1 t Tabasco 1 ea Salt and pepper to taste Mix all the ingredients together with a wire whisk (remember this month is dedicated to exercise and diet) and allow to sit in the fridge overnight. Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Honey Basted Turkey Categories: Main dish Poultry Servings: 10 6 lb Turkey 1/2 c Oil 1/2 c Soya sauce 2 T Honey 1 1/2 t Ground ginger 1 1/2 t Dry mustard 2 ea Cloves garlic, minced Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30 minutes, turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Honey Curried Chicken Categories: Poultry Servings: 2 4 ea Chicken breasts; skin on 1/4 c Butter melted 1/4 c Honey 2 T Dijon mustard 3 t Curry powder or garam masala 2 x Hot pepper sauce 1 ea Clove garlic small crushed 2 T Soya sauce 2 T Lemon juice 1 t Ginger grated or finely chop 1 ea Salt and pepper to taste In an oiled Baking Dish, arrange chicken skin side down. Combine all other ingredients and stir until smooth. Pour over chicken and refridgerate 1 hour. (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375 degree oven for 20 minutes. Turn chicken over and baste with remaining sauce, bake chicken another 20-30 minutes or until its tender and no pink remains, basting periodically. Serve with anything - rice, noodles, or baked potatoe ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Honey garlic dressing Categories: Salads Servings: 5 3 ea Egg yolks 4 c Olive oil 1 T Paprika 1 T Crushed black pepper 1 1/2 T Salt 1 T Fresh purred garlic 1/2 c Honey 3/4 c Tarragon 3/4 c Red wine vinegar In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended. This dressing must be stored in the fridge or it will spoil. Yield 5 cups ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Honey-Baked Chicken Categories: Low-cal Chicken Servings: 6 3 lb Broiler/fryer chicken,skined 3/4 c Shredded yellow squash 3/4 c Shredded zucchini 1/2 c Finely chopped onion 1/2 c Finely chopped celery 1 1/4 c Toasted,wholewheat breadcrum 1 x Clove garlic, crushed 1 x Egg, beaten 1/4 c Chopped pecans 1/4 t Salt 1/4 t Pepper 3 T Unsweetened apple juice 2 T Honey Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening.) Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture. PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg calcium. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Horseradish BBQ Sauce Categories: Sauces Servings: 1 6 lb Chicken pieces 1 c Butter 1/2 c Fresh lemon juice 1/2 c Cider vinegar 1/2 c Ketchup 2 t Worcestershire sauce 4 ea Drops of hot pepper sauce 1/3 c Prepared horseradish 1 ea Salt and pepper Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hot and Sour Cabbage Categories: Main dish Hot & spicy 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: HOT AND SOUR SOUP Categories: Soups Servings: 8 4 ea Chicken breasts, skind,boned 4 T Soy sauce 1 T Salad oil 6 c Water 3/4 t Ground white pepper 3 T White wine vinegar 1/4 lb Snow peas 1 ea Red pepper, thin strips 8 oz Can bamboo shoots, drained 2 ea Chicken bouillon cubes 1 lb Firm tofu, cut bite size 1/3 c Cornstarch 2 ea Eggs 1 ea Green onion, thinly sliced Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender - about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hot Buttered Rum Categories: Beverages Servings: 2 2 T Brown sugar 4 t Butter or margarine,softened 1 x Dash ground cinnamon 1 x Dash ground nutmeg 1 1/2 c Warm water 1/2 c Rum 1 x Lemon slices (opt.) In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hot Chedder Bean Dip Categories: Dips Servings: 2 1/2 c Mayonnaise 16 oz Pinto beans drained, mashed 1 c Shredded chedder cheese 4 oz Chopped green chilies 1/4 t Hot pepper sauce Stir all ingredients until well mixed. Spoon into small overproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hot Chocolate Float Categories: Chocolate Ice cream Beverages Servings: 2 2 c Warm water 2 ea Env. instant cocoa mix 1 x Ice cream * * Ice cream should be one of the following: Chocolate-chip Mint or ~--------------------------------------------------------------------- ~--- In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hot Crab Dip Categories: Dips Servings: 1 3 oz Cream cheese 1/2 c Mayonnaise 6 oz Crabmeat, drained 1/4 c Minced onion 1 T Lemon juice 1/8 t Hot pepper sauce Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into small ovenproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 1 cup. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: HOT POTATO AND BROCCOLI SALAD Categories: Salads Servings: 6 4 ea Potatoes, medium, peeled 1 ea Bunch broccoli, broken flore 1/4 c Vegetable or salad oil 1/4 c Lemon juice 1/4 t Garlic powder 3/4 t Salt 1 t Basil 1/4 t Liquid hot pepper sauce 2 ea Green onions, sliced Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.) Cal: 160, Fat: 2g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hot Potato Salad Categories: German Salads Vegetables Servings: 4 3 ea Potatoes;med,boiled in skins 3 ea Bacon; slices 1/4 c Onion; chopped 1 T Unbleached flour 2 t Sugar 3/4 t Salt 1/4 t Celery seeds 1/4 t Pepper 3/8 c ;water 2 1/2 T Vinegar Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Howtowdie (Scottish Roast Chicken) Categories: Main dish Poultry Foreign Servings: 6 3 lb Broiler, frying chicken 6 ea Medium onions 1/4 c Margarine or butter, melted 1 x --------oat stuffing-------- 1 ea Large onion finely chopped 1/4 c Margarine 1 c Regular rolled oat 1 t Salt 1/2 t Ground coriander 1/2 t Pepper 1/8 t Grated nutmeg Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375 F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 1/2 hours. OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over medium heat unitl light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crip, about 3 to 4 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hunters Stew Categories: Soups Appetizers Servings: 5 4 ea Dried mushroom 1/4 c Water 2 lb Sauerkraut 1 ea Apple, peel, core, sliced 1 c 20 oz tomatoes 5 ea Peppercorns 1 ea Bay leaf 2 c Diced polish sausage 1 c Coarsely chopped bacon 1 ea Steamed potatoes Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Individual Carrot-Pork Loaves Categories: Pork Meats Main dish Servings: 2 1/4 c Shredded carrot 2 T Chopped onion 1 ea Large beaten egg 1/4 c Fine dry bread crumbs 1/4 t Dried oregano, crushed 1/2 lb Ground pork 1/4 c Shredded cheddar cheese Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1 1/2 minutes or till tender; drain. Stir in egg, bread crumbs, oregano, 1/4 t salt and a dash of freshly ground pepper. Add pork; mix well. Shape into two individual loaves. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power for 4 to 5 minutes or till no longer pink, giving the dis a quarter turn and draining off fat every 2 minutes. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 45 seconds to 1 1/2 minutes, or till cheese is melted. Server hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Irish Coffee Categories: Beverages Servings: 2 1 1/2 c Warm water 1 T Instant coffee crystals 1/4 c Irish whiskey 1 x Brown sugar to taste 1 x Dessert topping * * Dessert topping should be in a pressurized can. ~--------------------------------------------------------------------- ~--- In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Irish Lamb Stew Categories: Main dish Soups Servings: 6 1 ea Boneless leg of lamb 3 T Oil 2 ea Medium onions, chopped 1 ea Clove of garlic, minced 2 T Flour 2 c Beef stock 1 t Salt 1 x Black peper to taste 1/4 t Rosemary 1 ea Bay leaf 1 lb Potatoes, cut into pieces 6 ea Carrots sliced 2 ea Small rutabagas, cubed 1 lb Frozen peas 1 ea Jar of boiled onions Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Italian Meat Sauce Categories: Sauces Servings: 5 1/4 c Butter 1/2 c Olive oil 1 1/2 c Onion; finely chopped 1 c Carrots; grated 1/2 c Celery; finely chopped 2 1/2 c Mushrooms; finely chopped 2 t Parsley; finely chopped 2 lb Lean ground beef/hamburger 2 T Flour 2 T Tomato puree 1 c Red wine 3 1/2 c Beef broth 1 x Salt; to taste 1 x Pepper; to taste 1 x Oregano; to taste 1 x Garlic; to taste Combine butter and oil in large frypan and heat. Add onions and saute' for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. Each serving is about 1 cup of sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Italian Meatballs in Tomato Sauce Categories: Main dish Servings: 5 1 x -----------sauce------------ 3/4 c Chopped onion 2 x Cloves garlic, minced 2 T Olive oil 1/3 c Minced parsley 1 t Dried basil, crumbled 28 oz Crushed tomatoes 6 oz Tomatoe paste 1/2 c Chicken stock 1/4 c Dry red wine 2 T Sugar 2 T Freshly grated romano 1/2 t Salt 1/2 t Oregano, crumbled 1 x ---------meatballs---------- 2 ea Slices bread, soaked 1 lb Ground chuck 2 ea Large eggs, beaten lightly 1/2 c Freshly grated romano 1 ea Clove garlic, minced 3 T Minced parsley 1 t Dried oregano 1/2 t Salt 1 x Ground black pepper 1/4 c Olive oil SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano, and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the parsley, the garlic, the oregano, the salt, and the pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish improves in flavour if it is cooled and chilled, covered, overnight or up to 2 days. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Jambalaya Categories: Main dish Servings: 6 1/4 c Butter 1 c Chopped onion 2 ea Cloves garlic, crushed 28 oz Can tomatoes 1 1/2 c Long grain rice 1 t Basil 1 t Salt 1/2 t Pepper 1/4 t Cayenne 1 T Soup mix 1/2 c Chopped green pepper 1/2 c Sliced celery 1/4 c Parsley, dried 1 lb Shrimp uncooked 3 ea Chicken breasts cook cube 6 ea Sliced mushrooms Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If necessary, add a little water or tomatoe juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked, but not overdone. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Jerk Chicken Categories: Poultry Main dish Servings: 4 1 T Ground allspice 1 T Dried thyme 1 1/2 t Cayenne pepper 1 1/2 t Black pepper 1 1/2 t Ground sage 3/4 t Grated nutmeg 3/4 t Cinnamon 2 T Salt 2 T Garlic powder 1 T Sugar 1/4 c Soya sauce 3/4 c Vinegar 1/2 c Orange juice 1/4 c Olive oil 1 c Minced onion 3 ea Green onions 4 ea Chicken breasts, halves In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side. Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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 1 x ----------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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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_ ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Kit's Chocolate Mousse Categories: Desserts Chocolate Servings: 12 18 oz Semisweet chocolate 2 c Heavy cream; well chilled 6 ea Egg 2 T Confectioner's sugar 2 T Creme de cacao 1 T Vanilla extract 1. Melt the chocolate over hot water. Let it cool until only warm. 2. While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture. 3. Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended. 5. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Konigsberg Meatballs Categories: German Beef Meats Servings: 4 1 x ---------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 1 x -----------broth------------ 6 c Water 1/2 t Salt 1 ea Bay leaf 1 ea Onion; small, peeled, halved 6 ea Peppercorns 1 x -----------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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: KOORMA VEGETABLE CURRY Categories: Vegetables Servings: 6 2 T Margarine 1 ea Hopped onion 4 ea Garlic cloves 14 oz Can plum tom w liquid, chop 4 oz Can mild chiles drained chop 1 t Grated ginger, salt, cumin 1 t Coriander, dry mustard 1/2 t Turmeric, nutmeg, cinnamon 2 ea Potatoes, peeled and diced 3 c Bite sized cauliflower 2 ea Large carrots 3 T Chopped fresh cilantro 2 c String beans, 1 in. pieces 1 c Plain low fat yogurt Heat margarine in wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chiles, ginger, salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 min., stirring occasionally, then stir in the cilantro. Simmer for another 20 min over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; if needed add additional water, but not so much that becomes soupy.Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yogurt. Serve at once. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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 * 1 x ----------garnish----------- 1/4 c Parmesan cheese; grated * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lamb And Pine Nut Stir-Fry Categories: Lamb Main dish Servings: 2 4 oz Boneless lamb 1/3 c Water 1 T Oyster sauce * 1 1/2 t Cornstarch 1 t Grated gingerroot 1/2 t Instant chicken bouillon 1 1/2 c Bok choy, cut in 1" pieces 1/2 c Sliced fresh mushrooms 2 T Water 1 T Cooking oil 1/4 c Pine nuts, toasted 1 x Hot cooked rice (opt.) * Oyster sauce is an ingredient used frequently in Oriental Cooking. ~--------------------------------------------------------------------- ~--- Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lasagna Rolls Categories: Pasta Main dish Meats Servings: 2 1/2 lb Bulk italian sausage 1/4 c Chopped onion 1 ea Large beaten egg 1/2 c Cream-style cottage cheese 2 T Grated parmesan cheese 4 ea Lasagna noodles, cooked 8 oz (1 can) pizza sauce 1 T Water or dry red wine 1/4 c Shredded mozzarella cheese Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge. Place seam side down in a small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through. Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lebkuchen (Spice Bars) Categories: German Cookies Desserts Servings: 12 1 t Cinnamon 1 t Allspice; ground 1/4 t Cloves; ground 1/2 t Salt 2 1/4 c Flour; unbleached, unsifted 1/2 t Baking powder 1/2 c Almonds, ground 1 t Lemon rind; grated 2 ea Eggs; large 3/4 c Sugar 3/4 c Honey 1/2 c Milk 1 x --------almond glaze-------- 1 c Confectioners' sugar 1/2 t Almond extract 1 t Rum 1 T ;water Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: LEEK AND POTATO GRATIN Categories: Main dish Vegetables Servings: 8 2 T Margarine 2 ea Lg leeks, white part chopped 1 ea Red bell pepper, diced 3 ea Matzos, broken 1 c Hot water 4 ea Potatoes, baked, peel, slice 6 oz Evaporated skim milk 1 ea Salt and pepper 1 c Grated mozzarella 1 ea Minced chives for top Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover until wilted. Add red pepper saute 5 min.Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water.Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 qt. casserole. Sprinkle cheese over top followed by chives. Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lemon Coleslaw Categories: Coleslaw Salads Servings: 6 1/2 c Mayonnaise 1/2 c Sour cream 1/4 c Fresh lemon juice 2 T Dijon mustard 2 T Olive oil 2 T Sugar 1 T White wine vinegar 1 T Prepared horseradish 1 t Salt 1/2 t Celery seeds 1/2 t Pepper 8 c Shredded cabbage (about 1 1/ 1/2 ea Red bell pepper (cut into ma 1/2 ea Green bell pepper (cut into 1/4 ea Red onion (cut into matchsti 1 ea Carrot, shredded 2 T Chopped fresh parsley 2 t Grated lemon peel Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lemon Spice Tea Categories: Beverages Servings: 2 2 c Warm water 1 T Honey 2 ea Slices lemon 2 ea Inches stick cinnamon * 2 ea Tea bags 1 x Lemon slices (opt.) * Stick cinnamon sould be broken up into small pieces. ~--------------------------------------------------------------------- ~--- In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lentil Soup With Franankfurters 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Little Cheddar Biscuits Categories: Breads Cheese Quickbreads Servings: 8 2 c Unbleached flour 1 t Mustard; dry 1 t Paprika 1/4 t Baking powder 1 c Butter; room temperature 10 oz Cheddar; sharp, grated 1 t Worcestershire sauce Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a rk, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Macaroni Bake, Low cal Categories: Main dish Low-cal Servings: 5 2 c Macaroni, cooked 1 ea Onion, chopped 2 T Margarine 1/4 c Flour 2 c Skimmed milk 2 t Dill weed 2 t Parsley 1/8 t Garlic powder 1/2 t Pepper 2 c Low fat cottage cheese 1/3 c Bread crumbs 1 pn Paprika Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Madras Dip Categories: Dips Appetizers Servings: 4 2 ea Hard-boiled eggs 2 c Sour cream 2 c Curry powder 1 t Onion (grated) 2 T Green pepper (grated) 2 T Celery (grated) 1 x Seasonings Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mandarin Hot and Sour Soup Categories: Soups Servings: 4 8 c Soup stock, 6-8 cups 1/4 lb Pork, lean 1/2 ea Square bean curd (optional) 1/4 c Shredded bamboo shoot 3 ea Dried black mushrooms 2-3* 2 T Sliced can button mushrooms 4 ea Dried wood ears (optional)* 2 ea Stalks green onion, chopped 1 ea Slice cooked ham, shredded** 4 T Vinegar 1 t Chili oil (optional) 1/4 ea Hite pepper 3/4 t Salt 1/2 t Sesame oil 1/2 t Sugar 1 T Soy sauce 2 ea Eggs lightly beaten 3 T Cornstarch in 3 t water * Soaked and shredded. ** Optional Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mango Salsa Categories: Sauces Servings: 4 1 ea Mango 1 ea Jalapeno peppr 2 T Fresh corriander 1 ea Juice of 1 lemon 1 t Olive oil Dice Mango, jalapeno pepper and fresh coriander very finely. Combine. Add lime juice and olive oil. Serve the soup with a generous dollop of sour cream and another generous dollop of Mango Salsa on top of the sour cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Manitoba Wild Rice Categories: Pasta Servings: 4 1 c Wild rice 4 c Water 1 t Salt 6 ea Slices bacon 2 ea Onions, chopped 1 ea Sweet green pepper chopped 3 ea Stalks celery, chopped 1 1/2 c Sliced mushrooms 2 T Butter 1/4 c Beef stock or water 1 x Salt and pepper to taste Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper.. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Maple Glazed Carrots Categories: Vegetables Servings: 4 8 ea Medium sized carrots 1/2 c Fresh orange juice 1 ea Rind, of orange grated 3 T Maple syrup 1 ea Pinch of mace or nutmeg 3 T Butter Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remianing ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Marbled Chocolate Cheesecake (Lo Cal) Categories: Cakes Low-cal Servings: 10 2/3 c Skim milk 1/4 c Skim milk 1 ea Envelope unflavoured gelatin 6 T Sugar 2 ea Eggs, separated, room temp. 2 t Vanilla extract 12 oz Low fat cottage cheese 3 T Unsweetened cocoa 1 x ---chocolate crumb crust---- 1/2 c Vanilla wafer crumbs 1 T Unsweetened cocoa 1 1/2 T Butter or marg. melted In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Margarita Sunrise Categories: Beverages Servings: 6 1 ea Lime; cut into halves 1 x Granulated sugar 3 c Cracked ice 1/4 c Powdered sugar 1 c Tequila 6 oz Frozen orange juice; * * Use 1 6-ounce can of thawed frozen concentrate. ~--------------------------------------------------------------------- ~--- Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Marinade for Steak Categories: Sauces Servings: 4 1 c Olive oil 1/2 c Sherry vinegar 1 x Or: 1/2 c Wine; red or white 1 x Or: 1/4 c Lemon juice 2 T Soy sauce 2 ea Garlic cloves; sliced 1 x Coarsely ground pepper 2 T Freshly chopped herbs 1 t Italian seasoning 1 x Red peppercorns; if desired 1 T Worcestershire sauce 1 t Sugar "... Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor." Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade. 1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally. 2. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Marinated Mushrooms Categories: Vegetables Servings: 8 1 c White wine 1/2 c White wine vinegar 2 T Brown sugar 2 ea Cloves garlic, minced 1/4 c Sliced green onion 1/4 c Diced red pepper 1 t Hot red pepper flakes 1 lb Small fresh mushrooms, trim 1/2 t Salt 1/4 t Ground black pepper 1/2 t Oregano leaves Combine wine, viinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transferr to covered jar or container. Regrigerate up to 1 week. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Marinated Tomatoes Categories: German Vegetables Servings: 4 4 ea Tomatoes; large * 1 c Vegetable oil 1/4 c Wine vinegar 1/4 t Mustard; dry 1 t Salt 1/4 t Black pepper 1 ea Garlic; clove, large, minced 1 T Basil; fresh, chopped 2 ea Thyme; sprigs, fresh,chopped 1 ea Marjoram; fresh, sprig, chop 1 T Scallion; minced * Tomatoes should be peeled and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Marions Best ever Apple Pie Categories: Pies Desserts Servings: 8 1 x -----------pastry----------- 2 c All purpose flour 3 oz Ea cold butter and cold lard 5 T Ice cold water 1 x ----------filling----------- 5 ea Large tart apples (spy) 1 t Ground cinnimon 1/2 c Brown sugar 2 T Lemon juice 1 t Heaping of bread crumbs 1 x ----------egg wash---------- 1 ea Egg yolk 2 T Milk To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs. Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes. Divide into 2 balls. Roll out one portion to fit a 9 inch pie pan, leaving 1 inch of pastry at edge. Preheat oven to 425 degrees F. Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in a bowl. Sprinkle heaping teaspoon flour or bread crumbs evenly over pie shell. Arrange apples slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in centre. Roll out other half of dough to fit top of pie. Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk. Place top layer of dough on pie. Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting. Prick pie with fork in at least a dozen places to let steam escape. Brush with eggwash. Bake 15 minutes. Reduce oven temperature to 400 degrees F and bake 15 minutes, then reduce to 325 degrees F and bake 20 minutes more, or until crust is golden brown. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mark's Famous Po-Boy Categories: Sandwich Main dish Servings: 4 1 1/2 lb Beef; roast 1/2 ea Onion; diced 1/2 ea Bell pepper; diced 5 oz Hickory smoked worcestershir 2 T Peanut oil 1 t Seasoning salt 3 T Mayonnaise 8 ea Swiss cheese; sliced 2 ea Soft french bread Calories per serving: 350 Fat grams per serving: 25 Approx. Cook Time: :30 Cholesterol per serving: 20 The roast should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin. Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes. While meat is marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in peanut oil. Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning salt. Add the the onions and bell peppers to meat and allow to cook for another 10 minutes. Place french bread open face under heat under broiler until crisp. Place meat mixture on top of the bread, cover with swiss cheese, and broil until cheese has melted. Add mayonaise and serve with leftover juices. Mum-Mum-Mummmm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Martini Steak Categories: Main dish Meats Servings: 4 3 T Gin 2 T Vegetable oil 1 T Dry vermouth 2 ea Garlic cloves crushed 1/2 t Dried basil 1/2 t Dried marjoram 1/4 t Salt 2 ea 5 oz rib eye/sirloin steaks 6 ea Pimento stuffed olives 1 x Dash of angostura bitters In a shallow dish, combine all ingredients except meat and olives. Score steaks with shallow crisscross cuts on one side; add to marinade. Marinate at room temperature for two hours; turn several times. Remove steaks, save marinade. Broil or place on hot grill about three inches from heat. Cook four minutes per side for rare; six minutes for medium; baste meat several times with marinade. Garnish with olives on a toothpick. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mashed Potatoes With Horseradish Categories: German Vegetables Servings: 4 5 ea Potatoes; medium 1 x ;boiling water 1/2 t Salt 2 T Butter 1 x Pepper; freshly ground 1/2 c Sour cream 1 T Horseradish 2 t Parsley; minced Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mayonnaise Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 3 c Flour; unbleached, sifted 1/3 c Cocoa; baking 3 t Baking soda 1/2 t Salt 1 1/2 c Mayonnaise or salad dressing 1 1/2 c Sugar 1 1/2 c ;cold water 1 1/2 t Vanilla extract 1 x -fluffy chocolate frosting-- 1 ea ----------------------- 1 c Brown sugar; packed 3 T Half and half or light cream 3 T Butter or regular margarine 1/3 c Chocolate chips; semisweet 1/2 t Vanilla extract Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla. Add dry ingredients to mayonnaise mixutre, beating until well blended, about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares. FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla. Beat with electric mixer at high speed until of a spreading consistency. NOTE: This recipe is included in this file as it is a classic Chocolate Cake and I have looked for the recipe for years before finding it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Meat Patties Categories: Main dish Pasta Servings: 6 1 x ----------stuffing---------- 2 T Fat 1 lb Veal or pork, diced 3 T Water 1 ea Onion, sliced 1/4 lb Mushrooms, sliced 1 x Salt and pepper 1 T Dill leaves 1 x -----------dough------------ 2/3 c Butter 2 1/2 c Flour 2 t Baking powder 2 ea Egg yolks 1 ea Egg 3 T Sour cream 1 ea Egg white Heat fat in the skillet and brown meat on both sides. Remove to a saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2 hours. For the last 1/2 hour add mushrooms. Grind everything. Add seasoning, and mix well. To make dough: Cut the butter into the flour with a knife and rub in with fingertips. Add baking powder, egg yolks, egg and sour cream. Knead dough for few minutes. Roll out 2 rectangles 18 x 6 inches. For a line of stuffing 1 inch off one long side of each rectangle. Fold the dough over the stuffing, brush with egg white. Cut into 26 patties. Place on a buttered cookie sheet. Bake in a moderate 350 degrees F. oven for 35 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Meatballs In Chile Sauce Categories: Appetizers Beef Mexican Servings: 8 3 ea Corn tortillas; * 1/2 c Milk 1/2 lb Ground beef 1/2 lb Ground pork 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: MERINGUE TARTS WITH STRAWBERRIES Categories: Desserts Servings: 8 1 c Sugar 1/2 t Baking powder 1/8 t Salt 3 ea Egg whites 1 t Vanilla 1 t Vinegar 1 t Water 1 ea Fresh sliced strawberries Sift the sugar with the baking powder and salt. Combine the liquids. Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of the liquid, beating constantly. When all combined, continue to beat for several minutes. Place large spoonfuls on baking sheet and shape into shallow cups. Bake at 225F for 45 min. to 1 hr. Remove the meringues form the sheet quickly and cool them on rack. Fill with strawberries. Cal: 122, Fat: trace. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mexican Tea Punch Categories: Beverages Servings: 8 2 c Tequila 2 c Tea; strong, cold 1 c Pinapple juice 1/4 c Honey 1/4 c Water 1/4 c Lime juice 1/4 c Lemon juice 1 1/2 t Cinnamon; ground 1 1/2 t Aromatic bitters Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mile-High Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 1/2 c Cocoa; baking 1/2 c ;hot water 2 t Baking soda 1/2 c Vegetable shortening 2 c Sugar 2 ea Eggs; large 2 t Vanilla extract 2 1/2 c Flour; unbleached, sifted 1 c Buttermilk 1 x -------cocoa frosting------- 1/2 c Butter or regular margarine 1 oz Baking chocolate 1 lb Confectioners' sugar; sifted 1 ea Egg white; large 1 t Vanilla extract 1 t Lemon juice 3 T Milk Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Miniature Cheesecakes Categories: Desserts Cakes Servings: 8 10 ea Wafers 8 oz Cream cheese 1/3 c Granulated sugar 1 ea Egg 2 t Fresh lemon juice 1 t Grated lemon rind 1/2 t Vanilla Preheat oven to 35 degrees F. Line muffin tins with papper baking cups. Place vanilla wafter in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mocha Chocolate Chip Cheesecake Categories: Cakes Desserts Servings: 10 2 1/4 c Graham cracker crumbs 12 oz Seimi sweet choc.chips * 2 1/3 c Butter, melted ** 1/2 c Milk 4 t Instant coffee 1 ea Env. unflavored gelatin 16 oz Cream cheese, softened 14 oz Sweetened condensed milk 2 c Heavy cream, whipped 1 c Chocolate chips * * Cholcolate chips should be the Little Bits chocolate Chips and they ** Butter is to be melted and then cooled to room temperature. ~--------------------------------------------------------------------- ~---- In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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_ ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mongolian Beef Categories: Hot & spicy Main dish Beef 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 1 x -----------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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mrs. Field's Cookies! Categories: Cookies Servings: 1 1/2 ea R 1/2 ea R 1/2 ea N sugar 1 ea 1/2 t Anilla Take 1 1/4 cup oatmeal - put small amounts in blender; blend until it turns to powder - set aside; Take a 2 oz. plain Hershey bar - grate in blender or by hand - set aside; Mix, Oatmeal 1 cup flour 1/4 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda Combine all above ingredients ( except chocolate) Mix well Add a 6 oz bag of chocolate chips and add grated Hershey bar Make golfball siced cookies. Bake on an ungreased cookie sheet for 6 minutes at 375 We doubled the recipe for a large bag of chips.ENJOY! From: Mrs. Fields Date Entered: Dec 1, 1990 -----------------------------------------------------------------------------