The Melting Pot 2.0

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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spanish Rice With Beef Categories: Hamburger Main dish Meats Vegetables Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 c Rice; Regular, Uncooked 2/3 c Green Bell Pepper; Chopped 16 oz Stewed Tomatoes; 1 Cn 5 ea Bacon Slices; Crisp,Crumbled 2 c Water 1 t Chili Powder 1/2 t Oregano Leaves 1 1/4 t Salt 1/8 t Pepper Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: South Seas Combo Categories: Fruits Hamburger Main dish Meats Vegetable Servings: 8 2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 c Celery; Sliced 2 1/2 c Apple;Pared,Coarsely Chopped 1 x Curry Powder; To Taste,2-3ts 2 t Beef Bouillon; Instant 1 c Water 4 oz Mushroom Stems & Pieces; * 2 ea Bananas; Peeled And Sliced 4 c Rice; Hot, Cooked 2 tb Unbleached Flour 2 tb Sherry; Optional * Use 1 4-oz can of mushroom stems and pieces that has been drained. ~------------------------------------------------------------------------- Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally. Stir in the remaining ingredients except the bananas and rice and heat to boiling. Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally. Stir in the bananas then recover and cook over low heat for 5 minutes. Serve over the rice. If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it. NOTE: You can substitute 1 13 1/2 oz can of pineapple chunks, that has been drained, for the sliced bananas. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Curry Delight Categories: Fruits Hamburger Main dish Meats Vegetable Servings: 7 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 16 oz Tomatoes; 1 Cn 1 1/4 c Apple; Cored, Chopped 1 x Curry Powder; 1 to 1 1/2 Tb 2 t Beef Bouillon; Instant 1 1/2 t Salt 1 c Rice; Regular, Uncooked 2 1/2 c Water ----------------------------------GARNISH---------------------------------- 1 x Peanuts; Chopped 2 tb Coconut; Optional 2 tb Raisins 1 tb Chutney; Chopped Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Filled Squash Halves Categories: Fruits Hamburger Meats Side dish Vegetable Servings: 4 2 ea Acorn Squash; Md 1 lb Lean Ground Beef 1 1/2 t Salt 1/2 t Cinnamon 2 c Apples; Pared & Chopped,2 Lg 1/4 c Raisins 1 x Salt 4 tb Brown Sugar; Packed 2 tb Margarine Or Butter; Melted Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spiced Bean Bake Categories: Fruits Hamburger Meats Side dish Servings: 5 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1 ea Apple; Cored & Chopped 1 t Curry Powder Or To Taste 1/2 t Mustard; Dry 28 oz Baked Beans; 1 cn, * 1 ea Apple Cored And Sliced * Use the baked beans with a molasses sauce and pork. ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the chopped apple, the curry powder, mustard and the baked beans. Turn into an ungreased 1 1/2-quart casserole. Arrange the apple slices on the top of the bean mixture and cover. Bake until hot, about 25 to 30 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Souper Baked Sandwich Categories: Breads Cheese Hamburger Main dish Meat Servings: 6 1 1/2 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1/2 t Salt 1/2 c Celery; Chopped 4 c Herb Stuffing Cubes; Not Mix 1 1/2 c Milk 2 ea Eggs; Lg 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 t Mustard; Dry 1 c Cheddar Cheese; Shredded,4oz Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mexicali Spoon Bread Casserole Categories: Breads Cheese Hamburger Main dish Vegetable Servings: 8 --------------------------------MEAT MIXTURE-------------------------------- 1 1/2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1/4 c Green Bell Pepper; Chopped 1 ea Clove Garlic; Minced 15 oz Tomato Sauce; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 1 1/2 t Salt 1 x Chili Powder; To Taste 1/8 t Pepper 1/2 c Ripe Olives; Sliced ------------------------------CORNMEAL TOPPING------------------------------ 1 1/2 c Milk 1/2 c Yellow Cornmeal 1/2 t Salt 3/4 c Cheddar Cheese; Shredded 2 ea Eggs; Lg, Beaten Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Saucy Bean 'N Beef Pie Categories: Hamburger Main dish Meats Pies Vegetable Servings: 4 1 lb Lean Ground Beef 3 1/2 oz French Fried Onions; 1 Cn 1/4 c Bread Crumbs; Dry 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 ea Egg; Lg 1/4 t Thyme Leaves 1/4 t Salt 16 oz French Cut Green Beans; 1 Cn 1 ds Pepper Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inc pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cheeseburger Pie Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 6 -----------------------------------CRUST----------------------------------- 1 c Bisquick Baking Mix 1/4 c Milk Or Light Cream --------------------------------MEAT FILLING-------------------------------- 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md 1/2 t Salt 1/4 t Pepper ----------------------------------TOPPING---------------------------------- 2 ea Tomatoes; Sliced, Md 2 ea Eggs; Lg 1 c Cheddar Cheese; Shredded,4oz 2 tb Bisquick Baking Mix 1 tb Worcestershire Sauce Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix and the milk until a soft dough forms. Gently smooth the dough into a ball on a floured cloth-covered surface after kneading the ball 5 times to mix. Roll out the dough until it is 2 inches larger than an inverted 9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn the meat filling into the pastry lined pie pan. Arrange the tomato slices on the meat mixture. Beat the eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover the top completely. Bake for about 30 minutes. Cut into wedges and serve with chili sauce, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Peppy Pizza Pie Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 6 1 lb Lean Ground Beef 2 oz Pepperoni; Chopped,1/3 C Abt 1/3 c Bread Crumbs; Dry 1 ea Egg; Lg 1/2 t Oregano Leaves 1/4 t Salt 8 oz Tomato Sauce; 1 Cn 8 oz Mushroom Stems & Pieces; * 1/4 c Ripe Olives; Pitted, Sliced 1 c Mozzarella Cheese; Shredded * Use 1 8-oz can of Mushroom Stems and Pieces that has been drained. ~------------------------------------------------------------------------- Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Potluck Surprise Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 6 1 1/2 c Elbow Macaroni; Uncooked 1 1/2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 1/2 t Salt 1 t Italian Seasoning 1/4 t Pepper 1 ea Eggplant; Sm, * 1 c Dairy Sour Cream 1/4 c Pimento; Chopped, ** 2 c Cheddar Cheese; Shredded,8oz * Peel and cut the eggplant into 1/2-inch cubes. There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hungry Boy's Casserole Categories: Hamburger Main dish Meats Vegetables Servings: 6 1 lb Lean Ground Beef 1 c Celery; Chopped, 2 Stalks 1/2 c Onion; Chopped, 1 Md 1 ea Clove Garlic; Minced 16 oz Garbanzo Or Lima Beans, 1 Cn 16 oz Pork And Beans; 1 Cn 1/2 c Green Bell Pepper; Chopped 1 t Salt 6 oz Tomato Paste; 1 Cn Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown. Drain off the the excess fat. Stir in the undrained garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes. Serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hamburger Pizza Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 8 -----------------------------------CRUST----------------------------------- 2 1/2 c Bisquick Baking Mix 1 ea Active Dry Yeast; Package 2/3 c Water; Hot --------------------------------MEAT MIXTURE-------------------------------- 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 15 oz Tomato Sauce; 1 Cn 2 t Oregano Leaves 1/4 t Pepper ----------------------------------TOPPING---------------------------------- 1/2 c Green Pepper; Chopped, Opt. 2 c Mozzarella Cheese; Shredded 1 c Parmesan Cheese; Grated Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Baked Pizza Sandwich Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 6 1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn, OR 15 oz Pizza Sauce; 1 Cn 1 t Oregano Leaves 2 c Biscuit Baking Mix 1 ea Egg; Lg 2/3 c Milk 8 oz Cheese; * 2 oz Mushrooms;Sliced,Drained,1Cn 1/4 c Parmesan Cheese; Grated * Use 1 8-oz package of sliced process American Or mozzarella cheese. ~------------------------------------------------------------------------- Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Minnesota Minestrone Categories: Cheese Hamburger Main dish Soups Vegetable Servings: 10 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1 ea Clove Garlic, Minced 28 oz Tomatoes; 1 Cn 15 oz Kidney Beans; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 1 c Celery; Sliced, 2 Stalks 2 c Cabbage; Shredded,Abt 1/2 Hd 2 c Zucchini; Sliced, 2 Sm 1 c Elbow Macaroni; Uncooked, OR 1 c Spaghetti; Broken, Uncooked 2 c Water 1/2 c Red Wine Or Water 2 t Beef Bouillon; Instant 1 1/2 t Salt 1 1/2 t Italian Seasoning ----------------------------------GARNISH---------------------------------- 1 x Parmesan Cheese; Grated Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Beef And Lentil Stew Categories: Hamburger Main dish Meats Soups Vegetable Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 ea Clove Garlic; Minced 4 oz Mushroom Stems & Pieces;1 Cn 16 oz Stewed Tomatoes; 1 Cn 1 ea Celery Stalk; Sliced 1 ea Carrot; Lg, Sliced 1 c Lentils; Uncooked 3 c Water 1/4 c Red Wine; Optional 1 ea Bay Leaf 1 t Salt 1 t Beef Bouillon; Instant 1/4 t Pepper 2 tb Parsley; Snipped Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Basic Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 6 1 1/2 lb Lean Ground Beef 3 ea Bread Slices; * 1 ea Egg; Lg 1 c Milk 1/4 c Onion; Chopped, 1 Sm 1 t Salt 1/2 t Mustard, Dry 1/4 t Pepper 1/4 t Sage 1/8 t Garlic Powder 1/2 c Sauce ** 1 tb Worcestershire Sauce * You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat ** You can use catsup, chili sauce or barbecue sauce as a topping in ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter. NOTE: For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cheese-Potato Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Meat Servings: 6 1 x Basic Meat Loaf; Recipe # 8 1/4 c Blue Cheese; Crumbled 1 x Potatoes; Instant Mashed 1 x Bacon; Crisp & Crumbled * Use the measurements for 4 servings and prepare as the recipe ~------------------------------------------------------------------------- Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches. Omit the catsup and bake as directed. Drain off the excess fat. Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf. Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Meat And Potato Squares Categories: Cheese Hamburger Main dish Meat loaf Meat Servings: 6 1 x Basic Meat Loaf; Recipe # 8 1 x Mashed Potatoes; Instant, * 1/2 c Cheddar Cheese; Shredded * Prepare enough instant mashed potatoes to serve 4 as per package ~------------------------------------------------------------------------- Prepare the basic Meat Loaf -- except spread the mixture into an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot potatoes evenly over the meat in the pan and sprinkle with the shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes. Serve hot on a slightly heated platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Roast Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 8 2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg 1/2 c Oats; Quick-Cooking 1/2 c Milk 1 1/2 t Salt 1/2 t Savory Or Thyme 1/4 t Pepper 1/2 c Catsup Or Chili Sauce 1 tb Parsley; Snipped 2 tb Brown Sugar; Packed Heat the oven to 350 degrees F. Mix all the ingredients except the catsup and brown sugar together. Press the mixture firmly in an ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches. Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to 1 1/4 hours. Remove the meat loaf to a plate and let stand for 10 minutes. Then slice and serve on a heated platter. NOTE: If you don't have a pan this size, just form the mixture into a loaf in the large baking pan. VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold against the bottom of the larger pan. Brush with the catsup mixture. Bake for about 50 minutes. If you desire, the hole in the ring can be filled with hot potato salad or creamed peas. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Onion Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 8 2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk 2/3 c Milk 1 ea Egg; Lg 3 tb Brown Sugar 3 tb Catsup 1 tb Mustard; Prepared Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch baking pan. Mix the remaining ingredients together and spoon onto the loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a plate and let stand for 10 minutes before slicing. Serve on a heated platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Savory Stuffed Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Vegetable Servings: 6 1 1/2 lb Lean Ground Beef 2 ea Slices Bacon; Cut Up 1/2 c Milk 1 ea Egg; Lg 1/4 c Bread Crumbs; Dry 1 t Salt 1/2 t Mustard; Dry 1/4 t Pepper 1/8 t Garlic Powder -----------------------------MEAT LOAF STUFFING----------------------------- 1/2 c Butter Or Margarine 1/4 c Onion; Chopped, 1 Sm 1/2 c Celery/Leaves; Chopped 2 c Bread Crumbs; Fresh 1/4 t Salt 1/4 t Sage 1/8 t Thyme 2 tb Parsley; Snipped 1 tb Worcestershire Sauce 1 ds Pepper Heat the oven to 350 degrees F. Mix all of the ingredients except the stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within 3/4 inch of the top. Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely. Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. MEAT LOAF STUFFING: Melt the butter in a large skillet. Add the onion and the celery and cook an stir until the onion is tender. Remove from the heat and stir in the remaining ingredients. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Zucchini-Layered Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Vegetable Servings: 6 1 x Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded 1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped * See Recipe # 8, this file, for the recipe. ~------------------------------------------------------------------------- Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spooned-Up Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Meat Servings: 6 2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk 1/2 c Oats; Quick Cooking 1/2 c Water 1/2 c Dairy Sour Cream 2 ea Eggs; Lg, Beaten 1/4 c Parmesan Cheese; Grated Cook and stir the meat in a large skillet until the meat is brown. Drain off the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about 5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the mixture evenly in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Saucy Mini-Loaves Categories: Hamburger Main dish Meat loaf Meats Vegetable Servings: 4 1 lb Lean Ground Beef 1/2 c Cracker Crumbs 10 3/4 oz Cream Of Mushroom Soup; 1 cn 1/4 c Milk 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 3/4 t Salt 1/8 t Nutmeg 1/8 t Pepper 1/2 c Cucumber; Chopped, Unpared 1/3 c Tomato; Chopped 1/2 c Dairy Sour Cream 3 tb Milk Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1.2 cup of the soup 1/4 cup of the milk, the egg, onion, and seasonings together. Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime, in a small saucepan, heat the remaining soup the cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling, stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Meat Loaf Tropicale Categories: Fruits Hamburger Main dish Meat loaf Vegetable Servings: 6 1 1/2 lb Lean Ground Beef 1 ea Egg; Lg 1 c Bananas; Ripe, Mashed, 2 Lg 1/2 c Oats; Quick Cooking 1/2 c Green Bell Pepper; Chopped 1 t Salt 1 t Mustard; Prepared 1/4 t Nutmeg 1/8 t Allspice 2 ea Slices Bacon 2 tb Onion; Chopped 3 tb Orange Marmalade Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Heidelberg Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 6 1 1/2 lb Lean Ground Beef 3 ea Slices Rye Bread; Torn Up 1 c Beer Or Bouillon; Any Brand 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 1 t Salt 1 t Caraway Seed; Optional 1/2 t Celery Seed 1/4 t Pepper Heat the oven to 350 degrees F. Mix all of the ingredients together. Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bacon-Wrapped Little Loaves Categories: Cheese Hamburger Main dish Meat loaf Meat Servings: 6 1 1/2 lb Lean Ground Beef 1 c Cheddar Cheese;Shredded,4 Oz 1 ea Egg; Lg 1/4 c Bread Crumbs; Dry 1/4 c Onion; Chopped, 1 Sm 1/4 c Lemon Juice 1/4 c Green Bell Pepper; Chopped 1/2 c Water 1/2 t Beef Bouillon; Instant 1 t Salt 6 ea ThinSlicesofBacon,Cut In 1/2 Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Surprise Meat Loaf Squares Categories: Hamburger Main dish Meat loaf Meats Vegetable Servings: 6 1 1/2 lb Lean Ground Beef 2 c Eggplant;Pared,FinelyChopped 1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg 1/2 c Milk 1/4 c Oats; Quick Cooking 1 1/2 t Salt 1/2 t Basil Leaves 16 oz Tomatoes; Stewed, 1 Cn 1 ea Clove Garlic; Minced 3/4 t Salt 1 tb Cornstarch Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk, oats,1 1/2 ts salt and the basil together. Spread the mixture into an ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45 to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic, cornstarch and 3/4 ts salt in a small saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cut the meat loaf into squares and top with the tomato sauce when you serve it. NOTE: Any type of summer squash can be substituted for the eggplant in this recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Australian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Fruit Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham Cracker Crumbs 6 T Butter; Melted, * 1/4 c Sugar; Granulated ---------------------------------CHEESECAKE--------------------------------- 1 lb Cream Cheese 1/2 c Sugar; Granulated 3 ea Eggs; Large, Separated 1/4 c Unbleached Flour 1 t Lemon Rind, Grated 2 t Lemon Juice 1 t Vanilla Extract 1/2 c Heavy Cream 2 T Passion Fruit; ** * Use sweet cream butter and DO NOT substitute margarine. ** Make the passion fruit pulp from fresh passion fruits or substitute ~------------------------------------------------------------------------- NOTE: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust. CRUST: If you are prebaking the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe. CHEESECAKE: Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Czechoslovakian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Sweet Yeast; See Recipe # 23 ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 1/4 c Butter; No Margarine 1 c Sugar; Granulated 2 ea Eggs; Large, Separated 1 T Cornstarch 3 T Milk OR Heavy Cream 1 T Rum; Dark 1/2 t Lemon Rind; Grated 1/3 c Raisins Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whites until they from soft peaks, then gently fold them into the cheese mixture. Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown. Cool and serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Dutch Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 2 ea Eggs; Large, Separated 1/4 c Confectioners' Sugar; PLUS 2 t Confectioners' Sugar 1 1/2 c Gouda Cheese; Grated 1/3 c Light Cream Or Half & Half 1/4 c Unbleached Flour 1 t Lemon Juice 1 t Lemon Rind; Grated 1/3 c Raisins; Golden NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: English Cheese Pie Categories: Cheese Cheesecakes Desserts Pies Servings: 8 -----------------------------------CRUST----------------------------------- 2 c Unbleached Flour 1/2 t Salt 2 t Sugar; Granulated 4 T Butter; Chilled, * 3 T Shortening; Chilled 5 T Water; Cold ----------------------------------FILLING---------------------------------- 1/2 c Cottage Cheese 1 c Heavy Cream 1/4 c Cream Sherry 3 ea Eggs; Large 2 ea Egg Yolks, Large 1/3 c Sugar; Granulated 2 T Rosewater 1/2 t Nutmeg; Grated 1/4 t Cinnamon; Ground 1/4 c Currants; Dried * DO NOT use margarine in this recipe. ~------------------------------------------------------------------------- CRUST: Sift together the flour, salt and sugar into a medium-sized mixing bowl. Add the butter to the flour all at once. Mix together until well blended. Then add the shortening and continue to blend by cutting it into the flour mixture. The mixture will begin to look like crumbs or small pebbles. It will have the texture of oatmeal. Sprinkle the water over the dough, distributing it evenly throughout. The dough will be come sticky and cling together. Gather it into a ball and wrap it in plastic wrap. Chill for at least 30 minutes. Preheat the oven to 450 degrees F. When the pastry has chilled, roll it out on a pastry board to a thickness of 1/8-inch. The easiest way is to roll the dough between 2 sheets of waxed paper. Roll the dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently press it into the tin without stretching it. Use the excess pastry to make flutes or cut away the excess with a sharp knife or scissors. Prick the bottom of the pastry shell thoroughly to prevent trapped air from bubbling the dough. Butter a sheet of aluminum foil and place the foil down into the shell. Weight it down with weights or beans to keep the crust from lifting up. Bake the crust for 7 to 10 minutes then remove the weight and the foil. Return the crust to the oven and continue baking for another 8 to 10 minutes or until the crust is lightly browned. If you have difficulty rolling out the dough, do not reroll it; just patch the tears or holes. Rerolling will make the pastry tough. FILLING: Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a small saucepan, gently heat the cream and the sherry until steamy, do not allow it to scorch. In a mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5 minutes. In a large mixing bowl, beat the cottage cheese until it is smooth then add the egg mixture and blend well. Add the hot cream and sherry slowly to the cheese mixture and beat until well blended. Stir in the currants and pour the mixture into the prepared crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle with cinnamon. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Finnish Curd Cake Categories: Cakes Cheese Cheesecakes Desserts Servings: 8 -----------------------------------CRUST----------------------------------- 2 T Butter; * 2/3 c Bread Crumbs; Dry ** ------------------------------------CAKE------------------------------------ 1 1/2 t Baking Powder 1 c Unbleached Flour; Sifted 1 c Cottage Cheese 2 ea Eggs; Large 1/2 c Brown Sugar 1 t Cinnamon; Ground 1 t Cardamom; Ground 1/2 t Ginger; Ground 1 t Orange Rind; Grated 1 t Lemon Rind; Grated 1/2 c Butter, Melted, * * Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary depending on the type of pan you use. ~------------------------------------------------------------------------- Butter the baking dish, pie pan, or springform pan until generously coated. Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well. The crumbs should completely coat the inside of the pan. Chill briefly to set the crumbs and then fill with the desired filling. CAKE: Preheat the oven to 325 degrees F. Sift together the flour and baking powder and set aside. Press the cottage cheese through a sieve. In a large mixing bowl, beat the eggs and the sugar until they are frothy. Add the spices and fruit rinds. Add the cottage cheese and blend all the ingredients well. Stir in the butter, then add the dry mixture, mixing well. Pour the mixture into the prepared crust and bake for 1 hour. NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: French Cheesecake Categories: Cakes Cheesecakes Cheese Desserts Servings: 16 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 1 lb Cream Cheese 1/2 lb French Cheese; * 1/3 c Sugar; Granulated 1 T Unbleached Flour 4 ea Eggs; Large, Separated 1/4 c Sour Cream 1/4 c Heavy Cream 1 t Real Vanilla Extract 1 T Confectioners' Sugar NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * Use the Soft Double Creme French Cheese in this recipe. ~------------------------------------------------------------------------- Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: German Kasekuchen Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 2 c Unbleached Flour; Sifted 4 T Butter; No Margarine 1/2 c Sugar; Granulated 1 ea Egg; Large 1 t Baking Powder ---------------------------------CHEESECAKE--------------------------------- 3 c Cottage Cheese; 1 1/2 lbs 1/2 c Cornstarch 1 t Baking soda 1 c Sugar; Granulated 4 ea Eggs; Large 1/2 t Lemon Rind; Grated 1/2 t Vanilla Extract; Real only 1 c Sour Cream 1 c Raisins CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hungarian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Unbleached Flour; Sifted 1 t Baking Powder 4 T Sweet Butter; No Margarine 2 ea Egg Yolks; Large, * 1/8 t Salt 1 T Lemon Juice 1 x Cold Water; ** ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 4 ea Eggs; Large 1/4 c Sugar; Granulated 1 t Lemon Rind; Grated 1 c Sour Cream 1 c Crushed Pineapple; Drained 1/2 c Raisins * Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) ~------------------------------------------------------------------------- Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: New Zealand Kiwi Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Fruit Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated ---------------------------------CHEESECAKE--------------------------------- 1 1/2 lb Cream Cheese 1/4 t Salt 1 t Vanilla Extract 4 ea Eggs; Large, Slightly Beaten 1 c Sugar; Granulated ----------------------------------TOPPING---------------------------------- 1 c Sour Cream 1/2 t Vanilla Extract 2 ea Kiwi Fruits; Peeled & Sliced 6 tb Butter; Melted 2 tb Milk 3 tb Confectioners' Sugar Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter (NO Margarine) and sugar. Blend well. Press the mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for 10 minutes in the preheated oven. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese, milk, salt, and vanilla until well blended. Add the eggs and sugar and continue to beat until light and creamy. Pour the mixture into the prepared crust and bake for 35 minutes, or until lightly browned; the cake should be set in the middle. Remove the cake from the oven and cool for 10 minutes. Prepare the topping by mixing together, the sour cream, sugar, and vanilla. Spread the topping over the top of the cake. Return the cake to the oven and bake for 15 minutes more. Cool to room temperature; then refrigerate until chilled. Just before serving, garnish the top of the cake with slices of Kiwi fruit. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Paskha (Russian Cheesecake) Categories: Cakes Cheese Cheesecakes Desserts Sauce Servings: 10 -----------------------------------CRUST----------------------------------- 1 x NONE ---------------------------------CHEESECAKE--------------------------------- 6 c Farmers Cheese; 3 Lbs, * 6 ea Egg Yolks; Large 1 1/2 c Confectioners' Sugar 1 1/2 c Heavy Cream 1/2 c Candied Fruits 1/2 c Raisins; Seedless 1/2 c Almonds; Toasted, Slivered 1/2 t Lemon Rind; Grated 1/2 lb Butter; NO Margarine 3 t Vanilla Extract -------------------------------SABAYON SAUCE------------------------------- 2 ea Egg Yolks; Large 1/4 c Madeira 1/2 t Lemon Rind; Grated 3 tb Confectioners' Sugar 1 tb Lemon Juice 1 tb Rum; Light * You can also use Large-Curd Cottage Cheese if the Farmers Cheese is ~------------------------------------------------------------------------- NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly. Pour the sauce over the cheesecake and serve. NOTE: This very unusual cheesecake is a traditional Russian Easter dish. In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it. Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot. Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Polish Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 23 ---------------------------------CHEESECAKE--------------------------------- 4 c Dry Curd Cheese; 2 lbs, * 1/2 t Salt 1 1/2 c Sugar; Granulated 4 ea Eggs; Large, Lightly Beaten 1/2 c Butter; Melted 1 t Vanilla Extract -------------------------------CRUMB TOPPING------------------------------- 1 c Unbleached Flour 1/2 c Confectioners' Sugar 1/2 t Cinnamon; Ground 1/4 c Brown Sugar; Packed 1/4 c Butter; Melted 1 tb Unbleached Flour * Use either Dry Curd Cottage or Farmer cheese in this recipe. ~------------------------------------------------------------------------- Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour, sugar, and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done. Cool to room temperature and then chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spanish Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x None ---------------------------------CHEESECAKE--------------------------------- 1 lb Cream Cheese 1 1/2 c Sugar; Granulated 2 ea Eggs; Large 1/2 t Cinnamon; Ground 1 t Lemon Rind; Grated 1/4 c Unbleached Flour 1/2 t Salt 1 x Confectioners' Sugar 3 tb Butter Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Swedish Cheese Pie Categories: Cheese Cheesecakes Desserts Pies Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Basic Pastry Pie Crust; 9" ---------------------------------CHEESE PIE--------------------------------- 2 c Cottage Cheese 3 ea Eggs; Large 1/4 c Unbleached Flour; Sifted 1/4 c Sugar; Granulated 1 c Light Cream 1/2 c Almonds; Toasted, Fine Chop Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. Place in a large mixing bowl and beat until smooth. Add the eggs, flour, sugar, cream, and finely chopped almond and blend well. Pour the mixture into the prepared crust and bake for about 45 minutes or until a knife comes out clean. Remove the pie from the oven and chill before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Swiss Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 1 c Swiss Cheese; Grated 1/2 c Sugar; Granulated 6 ea Egg Yolks; Large 9 ea Egg Whites; Large 6 tb Butter; Softened 3 tb Unbleached Flour 3 tb Cornstarch Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Ukrainian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 3 ea Eggs; Large, Separated 1/2 c Sugar; Granulated 1/2 c Sour Cream 2 t Cornstarch 1 t Lemon Peel; Grated 1/2 c Walnuts; Chopped, (Optional) Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir until all ingredients are well blended and the mixture is smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter. Pour the mixture into the prepared crust and bake for about 1 hour. Cool to room temperature before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Shortbread Crust Categories: Cheesecakes Servings: 1 1 1/2 c Unbleached Flour; Sifted 1 x Sugar; Granulated, * 1 ea Egg; Large, Separated, ** 1/2 c Butter; Softened, *** * Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE. ~------------------------------------------------------------------------- Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. NOTE: For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg yolk and butter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Westphalian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 1 1/2 c Cottage Cheese; Small Curd 1/4 c Sugar; Granulated 4 ea Eggs; Large, Separated 1/2 t Vanilla Extract 8 oz Cream Cheese; 1 Pk. 1 t Cornstarch 6 tb Butter Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chimpanzee Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Fruit Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated ---------------------------------CHEESECAKE--------------------------------- 1 lb Cream Cheese 1/4 c Sugar; Granulated 2 t Lemon Juice 4 ea Eggs; Large 1 c Sour Cream 1 c Bananas; Mashed, * 6 tb Butter; Melted * Approximately 3 medium bananas should yield the 1 cup of mashed ~------------------------------------------------------------------------ CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Flesh of the Pig ala Bob Greenberg (and secret sauce) Categories: Meats Pork Barbecued Sauces Servings: 4 ---------------------------------BASIC RIBS--------------------------------- 3 lb Country Ribs or other 1 c Cider Vinegar 2 T Black Pepper fine ground 2 T Garlic Salt ----------------------------SAUCE FOR RE-HEATING---------------------------- 1 ea Open Pit small bottle 1 ea Small Bottle A-1 Sauce 1/4 c Molasses 1 ea Supply of Hickory Chips Regular old supermarket pork. Spare ribs, country ribs, or any other pork Not too much fat. Cut off any gross excess, and cut them to EVEN thickness. You'll ruin everything if you cook the meat unevenly. You may compensate by scoring the meat. In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. (Don't use pepper mills, or other peppers.) It doesn't seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you don't have to puncture them. This sweetens the meat. The key to the fire is the hickory chips. Keep feeding these amazing little fellows to the charcoal. The flavor comes out of these chips and you cannot do without them. Make sure the fat and chips don't light up your whole dinner and ruin it. Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. As the meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far -- fire is always hiding in the wings. Here is the catch -- the trick -- the hard part, is the timing. You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. As soon as the meat turns brown it's time to eat. You can use the small strips you cut off to judge just when things are perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and re-used, but remember it will have pork fat in it now. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: 100% Whole Wheat Bread Categories: Breads Servings: 6 2/3 c Water 3 pk Yeast 1 T Sugar 8 c Scalded milk 2/3 c Shortening 1 c Sugar 1/2 c Molasses 2 T Salt 12 c Whole wheat flour Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Acadian Peppered Shrimp Categories: Cajun Main dish Fish Servings: 4 1 lb Butter 1/2 c Lemon juice 2 t Fresh basil, chopped 2 t Cayenne pepper 2 t Fresh oregano, chopped 5 ea Garlic cloves, minced 1 ea Bay leaf, crumbled 1/2 c Black pepper, finely ground 1 x Salt 4 lb Large raw shrimp in shells The shrimp should be of a size to number 30-35 per pound. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stir- ring and turning to coat well with the seasoned Butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: All Purpose Barbecue Sauce Categories: Sauces Servings: 4 1/4 c Salad oil 2 T Soy sauce 1/4 c Bourbon, sherry, or wine 1 t Garlic powder 1 x Pepper, freshly ground Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Almond-topped Pear Pie Categories: Desserts Fruits Pies Servings: 6 3 t Cornstarch 1/4 t Ginger, ground 1/8 t Salt 1/2 c Corn syrup; dark karo 2 t Butter or margarine 1 t Lemon juice 1/2 t Lemon rind; grated 1 ea Pie shell, unbaked 9-inch 4 ea Pears; medium, * 1 x -------almond topping------- 1 c Flour, unbleached 1/2 c Brown sugar; firmly packed 1/4 t Ginger, ground 1/2 c Butter or margarine 1/2 c Almonds; coarsely chopped * The pears should be pared and thinly sliced. There should be about 4 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture. Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears. Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Americana Key Lime Pie Categories: Desserts Pies Servings: 6 1 T Gelatin, unflavored (1 env.) 1/2 c Sugar 1/4 t Salt 4 ea Egg yolks 1/2 c Lime juice 1/4 c Water 1 t Lime peel, grated 1 x Few drops green food color 4 ea Egg whites 1/2 c Sugar 1 c Cream, heavy, whipped 1 ea Pie shell, 9-in baked 1 x Pistachio nuts; chopped 1 x Lime slices for garnish 1 x Cream, heavy, whipped, to to Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the famous Miami hotel!" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Blueberry Pie Categories: Pies Desserts Servings: 6 3/4 c Sugar 3 T Cornstarch 1/2 t Salt 5 c Apples, peeled and sliced 1 c Blueberries,fresh if possibl 1 T Lemon juice 1 ea Pie shell, unbaked double 2 T Margarine In a large bowl,stir together sugar,cornstarch and salt.Add apples,blueberries and lemon juice;toss to coat the fruit.Turn into pastry lined 9" pie plate.Dot with margarine.Add top crust; seal and flute edge.Bake in a 425 degree oven until crust is browned and filling is bubbly. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Chutney Categories: Chutney Fruits Pickles Servings: 10 1 qt Cider vinegar 3 c Sugar 1/2 lb Raisins, seedless 6 lb Apples, very tart * 1/4 lb Garlic peeled and chopped 1/2 lb Ginger, chopped 6 ea Red or green chili peppers** 2 T Pickling salt 1 x Sugar to taste 1 x Cayenne pepper; to taste 6 lb Pears, hard green *** * Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips. ~--------------------------------------------------------------------- ~--- In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Meringue Pie Categories: Pies Desserts Servings: 6 1 ea Pie shell, 9" unbaked 2 c Apple, grated 1/2 c Sugar 3 T Butter 1 T Lemon juice 3 ea Eggs, separated 1/2 t Cinnamon 1/2 t Nutmeg 1/4 c Sugar, confectioners 1 t Vanilla Spread apples evenly in bottom of pie shell.In separate bowl, cream sugar and butter.Blend in lemon juice and 3 beaten egg yolks.Pour over apple.Sprinkle with cinnamon and nutmeg.Bake in 350 degree oven for 40 to 45 minutes. Beat egg whites until peaks are formed.Gradually,add powdered sugar and vanilla,beating until meringue is stiff.Spread over top of pie.Return to oven.Reduce heat to 325 degrees.Bake 5 to 10 minutes longer,until meringue is lightly browned. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Pie #1 Categories: Pies Desserts Servings: 6 2 ea Unbaked pie crusts 4 c Water 1 1/2 c Sugar 4 t Cream of tartar 40 ea Ritz crackers 2 T Butter 1 t Cinnamon 1/4 t Nutmeg 1 ea Juice & grated rind of lemon Make your favorite pie crust (top and bottom).Boil water,sugar and cream of tartar.Add whole crackers,1 at a time.Boil 2 minutes.Add remaining ingredients.Cool.Pour into prepared pie shell.Cover with top crust.Slit top for steam vents.Bake @ 425 degrees for 10 minutes.Reduce heat to 350 degrees.Continue to bake 20 to 25 minutes or until golden brown.Remove from oven. Cool.Makes 1 pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Pie #2 Categories: Pies Desserts Servings: 8 1 ea Large egg yolk,slightly beat 1/4 t Salt 1/2 t Ground cinnamon 1/4 t Ground nutmeg 1 ea Graham cracker pie crust 5 1/2 c Sliced,peeled cooking apples 3/4 c All-purpose flour 1/4 c Sugar 1 T Lemon juice 1/4 c Packed light brown sugar 1/2 c Sugar 1/3 c Butter, room temperature 1/4 c Packed light brown sugar 3 T All-purpose flour Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly, with egg yolk;bake on baking sheet until light brown,about 5 minutes. Remove crust from oven.Combine sliced apples,lemon juice,1/2 cup sugar, 1/4 cup brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork or pastry blender until crumbly.Sprinkle topping mixture,evenly, over apples.Bake on baking sheet,about 50 minutes.Cool on wire rack. Serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Pie #3 Categories: Pies Desserts Servings: 6 1 1/2 c Water 1 1/2 c Sugar 16 ea Soda crackers 1/2 ea Stick margarine 1 1/2 t Cream tarter 1/2 t Cinnamon 1/2 t Nutmeg Bake @ 350 degrees in unbaked crust. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apricot Cheese Pie Categories: Pies Desserts Servings: 8 1 1/4 c Quick oats 1/4 c Melted butter or margarine 1/4 t Cinnamon 1/8 t Ground nutmeg 1 c Cottage cheese 1 pk Reduced calorie cream cheese 3 ea Eggs 1/2 c Sliced dates 1/2 c Pineapple juice 1 t Vanilla extract 1 t Grated orange rind 3/4 t Cornstarch 1 c 16 oz apricot halves,drained Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press mixture onto bottom and up sides of a 9" pie plate. Bake @ 425 degrees for 7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange zest and remaining nutmeg in a food processor or blender.Blend until well mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes until filling is set.Chill at least one hour. Combine remaining pineapple juice and cornstarch in a small saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until thickened and clear.Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze,evenly,over apricots. Refrigerate until glaze is set. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: ARCADIAN EIGHT BEAN CHILI Categories: Chili Spicy Servings: 25 1/4 lb Each, beans: kidney, white, 1 x Red, pinto, navy, cranberry 1/4 c Paprika 1/4 c Pepper, cayenne,or to taste 1 lb Bacon 1/2 c Peppers, grnd dried poblano 5 ea Onions, lg, peeled chopped 108 oz Tomatoes, italian plum, with 2/3 c Garlic, minced 12 oz Beer 1/4 c Coriander seed,toasted grnd 5 lb Beef, lean ground 1/4 c Cinnamon, ground In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the Tomatoes with their juice and the Beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Bill Pfeiffer, 1982 World Champion Chili ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Arroz con Pollo Categories: Mexican Ethnic Easy Servings: 6 1/2 c Olive oil 1/4 c Tomato sauce 1 ea Frying chicken cut up 1/8 t Saffron (powdered) 1 ea Small onion chopped 2 1/2 c Chicken broth 1 ea Clove garlic, minced 1 c Uncooked rice 1 x Salt and pepper to taste Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Aunt Cora's Biscuits Categories: Breads Servings: 4 1 1/2 c Sifted unbleached flour 3 t Baking powder 1 t Salt 1 1/2 t Baking soda * 2 T Sugar 1/4 c Shortening, melted 1 1/2 c Sourdough starter * More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Aunt May's Pickled Green Tomatoes Categories: Tomatoes Pickles Vegetables Servings: 8 15 lb Tomatoes, 2 gal. green 1 c Pickling salt 1/2 T Powdered alum 2 qt Boiling water 2 c Cider vinegar 5 c Sugar 2 ea Stick cinnamon 1 x Handful cloves * Green tomatoes should be fresh picked and sliced. ~--------------------------------------------------------------------- ~--- Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.) Bring to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars and seal. Makes 8 Quarts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Baby Shrimp And Tarragon Mustard Categories: Appetizers Dips Seafood Servings: 4 2 t Dijon mustard 1 t Lemon juice 1 1/2 t White wine vinegar 2 t Fresh tarragon; chopped, or 2 t Dried tarragon; crushed 1 c Mayonnaise 3/4 c Baby shrimp 1/2 c Sour cream Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bake Cherry Chesse Pie Categories: Pies Desserts Servings: 6 1 ea 9" graham cracker crust 1/3 c Concentrated lemon juice 1 pk 8 oz softened cream cheese 1 t Vanilla extract 1 c 14 oz. sweetened condensed; 1 c Cherry pie filling 1 x Milk ( not evaporated) large mixer bowl,beat cheese until fluffy.Beat in Condensed lk until smooth.Stir in lemon juice and vanilla.Pour into ust.Chill 3 hours or until set.Top with desired amount of e filling before serving.Refrigerate leftovers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: BAKED CATFISH a'la MEUNI`ERE Categories: Creol Fish Servings: 6 4 ea Catfish fillets (5 oz ea) 1/2 c Cracker meal 1/4 c Parmesan cheese 1 T Lemon and herb seasoning 1 ea Egg 1 x Meuni`ere suace 1 T Water 1. Thaw frozen fish accoding to package directions. 2. Beat Egg and Water. 3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in shallow bakin dish; place fillets in dish, turning once or twice to coat both sides well. 5. Bake i preheated 350 F. degree oven 40 minutes. or until fish flakes ea sily. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Baked Stuffed Peppers Categories: Vegetarian Main dish Servings: 4 1/2 c Long-grain brown rice 1 x Salt 4 x Large sweet peppers, * 3 T Butter or margarine 1 x Medium onion, chopped 1/2 c Finely diced celery 1/2 c Sunflower seeds 1/4 c Minced parsley 2 ea Eggs, slightly beaten 1/4 t Dried oregano leaves,crumble 1/4 c 4 oz. chopped green chiles 1 x Black pepper 1/2 c Shred. sharp cheddar cheese * Red or green peppers. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers). From: My Great Recipes ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Baked Zucchine Boats Categories: Vegetables Main dish Servings: 8 4 x Zucchini, medium 1 c Rice,long grain cooked 1 x Onion, yellow, chopped 1 x Garlic clove, chopped 1 ea Egg, beaten 2 T Olive oil 1/2 lb Ground beef, lean 1/2 c Bread crumbs 2 c Spaghetti sauce,canned * 3 T Dill, fresh, chopped 2 T Parsley, fresh, chopped 2 T Parmesan cheese, grated * store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Baked Zucchini with Tomatoes Categories: Vegetables Low-cal Servings: 4 3 ea Zucchini, medium sized 2 ea Tomatoes; medium sized 1 x Green pepper, med 1 x Yellow onion, medium sized 1/2 t Salt 1/8 t Pepper, black 1/4 c Olive oil THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. Preparation:10 min Cooking: 25 min Calories per serving: 170 1. Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. 2. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. 3. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Baltimore Peach Cake Categories: Cakes Desserts Fruits Servings: 6 1 T Butter, softened 1 c Sugar 2 1/2 c Flour 3 t Baking powder 1 1/2 c Milk 3/4 c Sugar, mixed with... 2 t Cinnamon 5 ea Large peaches, peeled/sliced 2 T Butter, melted Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bamberger Krautbraten (Bramberger Meat & Cabbage C Categories: German Meats Main dish Servings: 4 1 lb Cabbage; head, small 1 T Vegetable oil 2 ea Onions; medium, chopped 1/2 lb Pork; lean, cubed 1 lb Ground beef; lean 1 t Caraway seed 1/2 t Salt 1/2 t Pepper 1/2 c White wine; dry 1 t Vegetable oil 3 ea Bacon; strips, thick sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Banana Cream Pie Categories: Pies Desserts Servings: 6 1 ea Banana 1 ea Baked 9" pie shell,cooked 2 pk (4 serv)banana or vanilla; 2 1/2 c Cold milk 1 x Instant pudding 2 c Thawed kool whip topping Slice banana into pie shell.Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour over banana in shell.Chill at least 3 hours.Top with remaining whipped topping;garnish with banana slices and mint,if desired ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Barbecue Ribs Categories: Meats Sauces Servings: 4 4 lb Spareribs cut to serve 1 c Brown sugar, firmly packed 1/4 c Catsup 1/4 c Soy sauce 1 t Dry mustard 1/2 c Chili sauce 1/4 c Dark rum 1/4 c Worcestershire sauce 2 ea Cloves garlic, crushed 1 x Dash pepper Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Barbeque Sauce 2 Categories: Cajun Sauces Servings: 5 1 x -------seasoning mix-------- 1 1/2 t Black pepper 1 t Salt 1 t Onion powder 1 t Garlic powder 1/2 t White pepper 1/2 t Ground cayenne pepper 1 x ------main ingredients------ 1/2 lb Bacon, minced 1 1/2 c Chopped onions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 1 c Honey 3/4 c Dry roasted pecans, chopped 5 T Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 T Minced garlic 1 t Tabasco 4 T Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Barbequed Shrimp and Chicken Categories: Poultry Main dish Barbeque Servings: 2 1 t Minced garlic 1/2 t Onion powder 1/2 t Ground cumin 1/4 c Melted butter 1/2 lb Medium shrimp 1 lb Boneless chicken breast eel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion owder, Cumin and melted Butter. Marinate shrimp and chicken while reparing grill. String shrimp and chicken onto separate skewers. ook about 5 inches above hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn once or twice while cooking and baste ften with remaining marinade. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Basmati Chaaval Categories: Indian Ethnic Easy Servings: 6 2 c Basmati rice 3/4 t Salt 1 T Unsalted butter 2 2/3 c Water Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Basque Shepherd's Pie Categories: Eggs Breakfast Vegetables Servings: 4 4 ea Slices bacon 3 ea Med. potatoes 2 t Sliced green onions/tops 1 T Snipped parsley 3/4 t Salt 1/8 t Dried thyme, crushed 1 x Dash pepper 4 ea Large eggs In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Basting Sauce For Roast (For Company) Categories: Sauces Meats Servings: 12 12 lb Chuck or arm roast 2 t Dry mustard 1/2 t Garlic salt 2 t Onion salt 2 t Celery salt 2 t Salt 1 t Pepper 2 T Mayonnaise 2 T Vinegar 2 T Kitchen bouquet Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bavarian Liverwurst Dip Categories: Appetizers Dips Meats Servings: 2 1 c Liverwurst 1/2 c Sour cream 1/4 c White onion; minced 1 t Dill pickle relish 1 t Dijon mustard 1/2 t White pepper Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bean Vegetable Medley Categories: Vegetarian Main dish Vegetables Servings: 4 3 T Vegetable oil 1 x Large onion, diced 2 x Stalks celery, sliced 1 x Med. green pepper, * 2 x Med. tomatoes, diced 2 c Red kidney beans, drained ** 1 pk Frozen baby lima beans,10 oz 1 c Quick cooking barley 2/3 c Chopped parsley 1 1/2 t Salt 1 t Dried basil leaves 1/4 t Ground black pepper 3 c Boiling water 2 T Grated cheddar cheese Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature. * Green pepper cut into strips. ** 15-1/2 oz. cans each. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter. From: My Great Recipes ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Beef and Cheese Pie Categories: Pies Main dish Servings: 6 1 1/4 lb Ground beef 1/3 T Cinnamon 1/4 ea Chopped green bell pepper 1 c 8oz tomato sauce & mushrooms 1 c 8 oz. cut green beans 1/4 t Garlic salt 1 c 8 oz. can crescent rolls 1 ea Egg,slightly beaten 2 c Shredded cheddar cheese Preheat oven to 375 degrees.Fry ground beef,onion and green bell pepper in a large frying pan.Drain fat.Stir in tomato sauce, beans,and seasoning.Simmer while preparing crust.Separate crescent rolls into 8 triangles.Place in an ungreased 9" pie pan.Press bottom and sides to form a crust.Combine egg and 1 cup cheese. Spread over crust,evenly.Spoon hot meat mixture into crust. Sprinkle with remaining cheese.Bake for 20 to 25 minutes.Serves 6. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Beef and Scallop Saute Categories: Beef Fish Easy Servings: 4 2 T Peanut oil 1 1/4 c Sliced green onion 1 t Minced garlic 1 T Water 1 lb Beef cut for stirfry 1 pn Fresh ginger 1 pn Red pepper flakes 1 pn White pepper 3/4 lb Sea scallops 1 t Salt 1 pn Red pepper flakes Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Beef Bourguignonne II Categories: Beef Main dish Easy Servings: 4 5 ea Medium onions sliced 1/2 lb Fresh mushrooms 2 t Shortening 2 lb Stew meat 1 t Salt 1/2 t Crushed marjoram 1/2 t Crushed thyme 1/8 t Pepper 1 1/2 T Flour 3/4 c Beef stock 1 1/2 c Red burgundy Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Beef Chow Mein Categories: Oriental Main dish Servings: 4 3/4 lb Round/rump steak 1 T Soy sauce 1 t Salt 1 T Sugar 8 ea Fresh mushrooms 1/2 lb Bean sprouts 6 oz Bamboo shoots (can) 3 ea Green onions (scallions) 1 ea Egg 2 c Beef stock 2 T Cornstarch 1 t Seseme oil 2 c Dried egg noodles 1 x Deep frying oil Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then ad the beef and marinate for at least one hour, longer for more flavor. Wash and slice the mushrooms, including stems. Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts. In a seperate bowl, mix the cornstarch and beef stock together. Drain the beef reserving the marinade. Heat the seseme oil and stir fry the beef for 4 to 5 minutes. Ad the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; ad the vegetables and simmer for 5 minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly. Deep fry as needed draining on absorbent paper. Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small thin omelet and slice into thin strips. Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Beef Tacos Categories: Mexican Main dish Servings: 6 1 lb Ground beef 1 ea Chopped onion 1 x Salt to taste 1 ea Clove garlic (optional) 1 pk Taco shells 1 c Green chili or taco sauce Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Beefy Spaghetti Soup Categories: Soups Microwave Easy Servings: 4 1/2 lb Ground beef, crumbled 1 c Frozen cut green been 1 ea Medium onion 1 1/2 c Broken spaghetti (uncooked) 1 ea Clove garlic, minced 1 t Parsley flakes 4 c Beef stock 3/4 t Salt 1 t Olive oil 1/8 t Pepper 1 ea Mushrooms, sliced 1 ea Bay leaf 1 ea Can tomato sauce 1/2 t Oregano In large casserole combine ground beef, onion, garlic, and oil. Microwave at high until meat is no longer pink, stirring once during cooking. Drain. Add remaining ingredients. Cover. Microwave at high till spaghetti is done (around 20 to 25 minutes). Stir occasionally. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Beer Biscuits Categories: Breads Servings: 4 2 c Unbleached flour 3 t Baking powder 1 t Salt 1/4 c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bishop Pie Categories: Pies Servings: 15 1 c Butter 2 c Flour 1 1/2 c Chopped pecans 8 oz Cream cheese 1 c Confectioners sugar 3 c Whipped topping 3 pk Instant chocolate pudding 3 c Milk Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a thick paste is formed, with no flour lumps. Press into bottom of a 13x10 baking pan and bake 15 min at 375F. Cool. Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon into cooled crust, then smooth with spatula. Combine pudding and milk in the mixing bowl used for the first filling. Beat well, then pour over the cream cheese layer. As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2" layer above the chocolate. Sprinkle with remaining pecans and chill for at least 3 hours. From the Pipe Dream Restaurant, Willington, CT ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bizcochitos Categories: Mexican Cookies Servings: 48 1 c Lard or shortening 1/2 c Sugar 1 ea Egg 3 c Flour 1 1/2 t Baking powder 1/2 t Salt 1 t Anise seed 3 T Sweet wine 1 x ----------topping----------- 1/4 c Sugar 1 T Cinnamon Cream fat and sugar until quite creamy. Add egg and beat until very fluffy. Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares or fancy shapes. Combine topping ingredients and sprinkle on top of each cookie. Bake in a preheated 350 oven for 15-20 minutes or until light brown. Freezes well. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: BLACK BEAN CHILI Categories: Vegetarian Spicy Servings: 6 4 c Dried black beans 2 T Cumin seed 2 T Oregano, dried 1/2 c Olive oil 2 ea Onions, large, chopped 4 1/2 t Hungarian paprika 1 1/2 c Green peppers, finely diced 3 T Garlic, minced 1 x Warm flour tortillas Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. Bill Pfeiffer's 1980 World Champ. Chili ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Blackberry Pie Categories: Pies Desserts Servings: 6 1 3/4 c Unsifted all-purpose flour 1/2 t Salt 2/3 c Vegetable shortening 1/3 c Cold water 1 c Sugar 1/4 c All-purpose flour 1 x Dash salt 4 c Washed fresh blackberries Sift together flour and salt in a mixing bowl.Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).Turn out onto a lightly floured board and shape with your hands into two balls,one slightly larger than the other.Chill dough for 1 hour,then roll out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar and all-purpose flour in a separate bowl,then add a dash of salt and stir in berries.Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust.Crimp and trim edges,then slash the top crust in several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown.Makes 1 - 10" pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Blueberry 'N' Spice Sauce Categories: Sauces Servings: 6 1/2 c Sugar 1 T Cornstarch 1/2 t Ground cinnamon 1/4 t Ground nutmeg 1/4 c Hot water 2 T Lemon juice 2 c Blueberries Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw them first. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes to a boil. Serve warm over ice cream or cake or frozen pies. MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg. Gradually add water and lemon juice. Microwave on full power (high) 2 to 3 minutes or until mixture boils. Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils. Proceed as above. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Blueberry Cheese Pie Categories: Pies Desserts Servings: 6 1 x -----------pie s------------ 2 c Graham cracker crumbs 2 T Sugar 1/4 lb Melted butter 1 x -------------f-------------- 2 T Sugar 1 lb Cream cheese (2; 8 oz. pac 1/4 pt Sour cream 1 c Blue berry pie filling Preheat oven to 350 degrees.Mix ingredients well and line a 9" pie pan.Bake for 6 minutes. Blend until smooth the cream cheese,sour cream and sugar.Pour into pie shell.Top with blueberries.Sprinkle sugar on top and bake @ 350 degrees for 5 minutes.Chill and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Blueberry Parfaits Categories: Low-cal Desserts Microwave Servings: 4 1 c Blueberries 1/4 c Apricot preserves 1 pt Yogurt, frozen, vanilla 4 T Almonds; slivered (optional) PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: BOSTON CREAM PIE Categories: Pies Desserts Servings: 14 1 x -----------cake l----------- 1/4 c Butter, softened 1 c Sugar 3 ea Large eggs 2/3 c Milk 1 t Vanilla 1 3/4 c All-purpose flour 2 t Baking powder 1 x -------vanilla egg c-------- 2/3 c Sugar 1/3 c Cornstarch 1/4 t Salt 2 1/2 c Milk 4 ea Large egg yolks,lightly beat 1 x --------chocolate g--------- 3 ea 1 oz. chocolate squares 1 T Butter 1/3 c Confectioners' sugar 1/4 c Milk Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9" round cake pans.In large bowl with electric mixer at medium speed, beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about 4 minutes until thoroughly blended and smooth. Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted in center of each layer comes out clean.Remove layers to wire racks to cool completely. Prepare egg custard: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until smooth.Bring to boil over medium heat,stirring constantly;cook 1 minute until mixture boils rapidly and thickens.Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture,stirring rapidly and constantly to blend and keep smooth.Return mixture to low heat;cook 1 minute longer.Do not allow to boil.Remove from heat;stir in 1 tbsp. vanilla.Cool completely,stirring frequently. Prepare chocolate glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk until blended and smooth.Keep warm,covered. To assemble: Using sharp serrated knife,carefully cut cooled layers in half horizontally.Place one layer,cut side up,on serving platter; spread with 1/3 cooled custard.Repeat with remaining cake layers and custard,ending with cake layer,cut side down.Spoon warm glaze over top of cake,letting mixture drip down sides.Makes 12 to 16 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: BOURBON CREAM SAUCE Categories: Pies Desserts Servings: 6 3/4 c Half and half cream 1/2 c Milk 1 pk 4 oz instant vanilla pudding 2 T Bourbon or rum In a mixing bowl,whip together cream,milk,pudding mix and bourbon.Refrigerate until slightly thickened.Serve on or beside slices of pie.Makes 1 1/2 cups. Note: Combine remaining 1/2 pudding mix with 1 cup of milk to ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bran Date Bread Categories: Breads Servings: 12 1 1/4 c Unbleached flour, sifted 1 1/2 t Baking powder 1 t Salt 1/2 c Active sourdough starter 3/4 c Buttermilk or sour milk 1 c Finely chopped pitted dates 1 c All bran 1 t Grated lemon peel (zestonly) 2 ea Large eggs, beaten 1/4 c Vegetable oil 3/4 c Firmly packed. brown sugar Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Brandy Sauce Categories: Sauces Servings: 4 1 c Water 2 T Corn starch 2 T Butter 1/2 c Sugar 1 t Nutmeg 1/4 c Brandy 1 t Real vanilla Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Breakfast Casserole (Pensylvannia Dutch "Cowboy") Categories: Breakfast Casserole Beef Servings: 6 6 ea Large eggs 2 c Milk 1 t Salt 1 t Dry mustard 2 ea Slices white bread, cubed 1 lb Sausage browned 1 c Sharp/mild cheddar shreds * * Use either sharp or mild Shredded Chedder Cheese. ~--------------------------------------------------------------------- ~--- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. -----------------------------------------------------------------------------