The Melting Pot 2.0

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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Della Robbia Ice Ring Categories: Beverages Fruits Servings: 8 2 1/2 c Ginger ale 1/2 c Lemon juice 1 x Fruits * * Fruits should include the following: Canned apricot halves, drained, ~--------------------------------------------------------------------- ~---- In 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C of the mixture into 1-qt ring mold; freeze. Arrange fruits, peel, and mint leaves in decorative pattern on top of frozen ring. Carefully pour remaining liquid over patterns and freeze. Makes 1 ice ring for punches. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Devil's Steak Categories: Steak Meats Main dish Servings: 8 3 lb Round steak, 1/2 " thick 2 T Dry mustard 1/2 t Salt or to taste 1/4 t Pepper 2 T Cooking oil or as needed 10 oz Mushroom, stems & pieces, 1 1 T Worcestershire sauce 1/2 c Dry red wine Cut meat into small pieces. Trim all fat and membranes from pieces. Pound each piece until 1/4-inch or less. Mix mustard and spices and dredge meat on bith sides in mixture. Have large frying pan medium hot with oil. Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown. Keep warm. Drain mushrooms, reserving liquid, set aside. Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape off pan drippings. Add mushrooms and wine to liquid, heat, you may thicken the liquid wit flour or cornstarch if desired, and serve over meat. NOTE: Meat may be pounded ahead of time if desired. Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Deviled Swiss Steak Categories: Steak Beef Meats Servings: 10 3 lb Beef round steak * 2 t Dry mustard 1 1/2 t Salt 1/4 t Pepper 2 T Cooking oil 4 oz Mushrooms, sliced, 1 cn 1 T Worcestershire sauce 1 x Carrot curls or parsley * Round Steak should be cut 3/4 to 1-inch thick. ~--------------------------------------------------------------------- ~--- Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Dieter's Taco Salad Categories: Low-cal Salads Mexican Servings: 4 1 lb Ground beef, lean 1 x Onion, medium 1 x Green pepper, large chopped 8 oz Tomatoe sauce, no-salt 1 T Vinegar 1 t Mustard, dry 1/2 t Pepper, red, crushed 1/2 t Basil, dried, crushed 1/4 t Garlic powder 1 T Water 4 x Tortillas, 8-inch 4 c Lettuce, shredded 12 x Tomatoes; cherry, halved 1 x Carrot; medium, shredded 1/4 c Parmesan cheese, grated NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Dilled Green Tomatoes Or Cherry Tomatoes Categories: Tomatoes Vegetables Servings: 1 1 ea See recipe Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill. Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling salt and boil for 5 minutes. Pour the hot brine over the vegetables in the jar and seal. The pickles will be ready to us in about 4 weeks. Hot red pepper, celery seed and mustard see may be added to the vinegar mixture. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Dillybeans Categories: Beans,fresh Pickles Vegetables Servings: 10 2 lb Tender green beans * 2 c Water 2 c White distilled vinegar 1 1/2 t Pickling salt/to taste 1/3 c Sugar 2 ea Bay leaves 2 ea Small onions ** 8 ea Red hot peppers 8 ea Cloves garlic, peeled 8 ea Sprigs fresh dill * Green Beans should be the "stringless" type. ** Onions should be peeled and thinly sliced. ~--------------------------------------------------------------------- ~--- Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water. Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately. Makes 8 8-ounce jars. NOTE: ----- Thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Dirty Rice Categories: Cajun Rice Servings: 1 1 x - seasoning mix;----------- 2 t Cayenne, ground 1 t Mustard, dry 1 1/2 t Salt 1 t Cumin ground 1 1/2 t Black pepper 1/2 t Thyme leaves, dried 1 1/4 t Paprika 1/2 t Oregano leaves, dried 1 x ---- the rice;------------- 2 T Chicken fat or vegetable oil 1/2 c Green pepper finely chopped 1/2 lb Chicken gizzards, ground 2 t Garlic, minced 1/4 lb Pork, ground 2 T Butter unsalted 2 ea Bay leaves 2 c Chicken stock 1/2 c Onion, finely chopped 1/3 lb Chicken livers, ground 1/2 c Celery, finely chopped 3/4 c Rice uncooked (converted) Since you like cajun food, here is a recipe that is basic with a cajun meal. It's from Paul Prudhomme's Louisiana Kitchen Combine the seasoning mix ingredients in a small bowl and set aside Place the Chicken fat, gizzards, Pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the seasoning mix, then add the Onions, Celery, bell Peppers and Garlic; stir thoroughly, scraping pan bottom well. Add the Butter and stir until melted. Reduce ht to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the Chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook five minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Divine Triple Chocolate Pie Categories: Chocolate Pies Desserts Servings: 6 1 x ----chocolate pie shell----- 1 c Unbleached flour; sifted 1/4 t Salt 1/3 c Vegetable shortening 1/2 oz Semi-sweet chocolate; grated 2 t Cold water 1 x ------------pie------------- 1/4 c Sugar 1 x Unflavored gelatin; 1 env. 1/4 t Salt 1 c Milk 3 ea Eggs; lg, separated 3 oz Baking chocolate; cut up 1/2 t Vanilla 1/4 t Cream of tartar 1/4 c Sugar 1 c Heavy cream; whipped 1 x ----------garnish----------- 1 x Sweetened whipped cream 1/2 oz Semi-sweet chocolate CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form. Add the chocolate and water, tossing with a fork, until the dough forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle. Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick the entire surface of the pie shell with a fork. Bake at 400 degrees F for 12 minutes or until a golden brown. Cool on a rack. CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves. Remove from the heat and stir in the vanilla. Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites. Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted. When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed. Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream. Chill in the refrigerator until the mixture mounds well when spooned. Turn into the chocolate pie shell. Chill in the refrigerator for 2 hours or until set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Double Chocolate Mint Chip Cookies Categories: Mint Chocolate Cookies Servings: 6 1 1/2 c Mint-chocolate chips; * 1 1/4 c Flour; unbleached 3/4 t Baking soda 1/2 t Salt 1/2 c Butter, softened 1/2 c Brown sugar; firmly packed 1/4 c Sugar; granulated 1/2 t Vanilla extract 1 ea Egg; large 1/2 c Nuts; chopped * Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove from heat; cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chips and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Drunken Tuna Dip Categories: Appetizers Cheese Dips Servings: 6 1 1/2 t Brandy 1 c Cream cheese, softened 1/4 c Sour cream 1/4 c Mayonnaise 3/4 c Fresh tuna; flaked, or 6 1/2 oz Tuna, drained & flaked 2 t Green onion; minced 1 t Lemon juice 1/8 t Hot sauce 1/8 t Salt Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna and green onion, blending well. Add the remaining ingredients and blend until almost smooth. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: DUTCH APPLE PIE Categories: Pies Desserts Servings: 8 1 ea Graham cracker pie crust 1 ea Large egg yolk,slightly beat 1/4 t Salt 1/2 t Ground cinnamon 1/4 t Ground nutmeg 3/4 c All-purpose flour 5 1/2 c Peeled,sliced cooking apples 1 T Lemon juice 1/2 c Sugar 1/4 c Light brown sugar,packed 1/4 c Sugar 1/4 c Light brown sugar,packed 1/3 c Butter, room temperature 3 T All-purpose flour Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly with egg yolk;bake on baking 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 tablespoons flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork until crumbly.Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.Cool thoroughly on wire rack,at least 4 hours.Serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Dutch Oven Pot Roast Categories: Pot roast Meats Beef Servings: 6 5 lb Round boan pot roast 2 t Salt 2 T Shortening 1/2 c Barbecue sauce (your choice) 1/2 c Apple cider 8 ea Carrots; pared * 6 ea Large potatoes ** 2 ea Onions, sliced 8 oz Fresh okra *** * Carrots should be peeled and cut into 2-inch chunks. ** Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted. ~--------------------------------------------------------------------- ~--- Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Dutch Spiced Beef Categories: Steak Beef Meats Servings: 4 2 lb Beef round steak * 1/2 t Salt 1/8 t Pepper 6 T Butter 1 ea Large spanish onion ** 1 T Water 1 1/2 T Vinegar 1 t Prepared mustard 1 ea Bay leaf 2 ea Whole cloves 4 ea Canned spiced onions 12 ea Strips pimiento * Steak should be 3/4 inch thick. ** Onion should be thickly sliced. ~--------------------------------------------------------------------- ~--- Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: DYNAMITE CHILI WITH BEANS Categories: Chili Spicy Servings: 4 2 c Water 16 oz Tomatoes, whole drained 1/2 c Pinto beans, soaked 2 T Chili powder 1 T Oil or bacon drippings 1 x Green chile, jalapeno or 1 x Onion, sliced 1/2 x Green pepper,seeded chopped 1 t Oregano, dried, crumbled 1 x Garlic clove, minced 2 t Cumin 2/3 lb Boneless pork, 1/2" cubes 2 T Tortilla flour 1/3 lb Beef stew meat, 1/2" cubes 1/3 c Dry red wine * Mixed with Water to form a paste (optional) Combine Water and Beans in medium saucepan and bring to bOil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat Oil in large skillet over med-high heat. Add Onion, Green Pepper, and Garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add Pork and Beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add Beans and their liquid along with Tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add Wine and cook, uncovered, 30 minutes. Season with Salt and Pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Fred Drexel, 1981 World Champion Chili ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Easy Beef Roll-Ups Categories: Steak Beef Meats Servings: 4 2 lb Beef round steak * 1 1/2 lb Lean beef bacon 2 t Cooking oil 1 ea Env. onion soup mix 1 1/4 oz 2 c Water 2 t Cornstarch 1/2 c Water 1 x Parlsey 3 ea Cherry tomatoes * Round Steak should be cut 1/2-inch thick. ~--------------------------------------------------------------------- ~--- Trim separable fat from steak nd remove bone. Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to pressure pan. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth. Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Easy Dill Pickles Categories: Pickles Cucumbers Vegetables Servings: 12 4 ea Dzn. pickling cucumbers * 1 ea Bunch dill 1 qt Cider vinegar 8 c Water 1 c Pickling salt 1 x Cloves gralic, peeled * Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long. ~--------------------------------------------------------------------- ~--- Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: EASY KARO PECAN PIE Categories: Pies Desserts Servings: 8 3 ea Eggs,slightly beaten 1 c Karo corn syrup 1 c Sugar 2 T Margarine, melted 1 t Vanilla 1 1/2 c Pecan halves 1 ea 9" unbaked pie shell In a large bowl,stir first 5 ingredients until well blended. Stir in pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.Cool. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: EASY MILKY WAY PIE Categories: Pies Desserts Servings: 6 1 c 21 oz. cherry pie filling 4 t Lemon juice 4 ea 1 1/2 oz. milky way bars 1/3 c Chopped nuts 1 ea 9" pie crust,chilled Add the lemon juice to pie filling.Place in pie shell.Thinly slice candy bars over top.Sprinkle with nuts.Bake in a preheated 450 degree oven for 10 minutes.Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes more.Cool and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Easy Shrimp Etouffee Categories: Shrimp Main dish Servings: 4 1 1/2 x Sticks margarine 3 ea Medium onions, chopped 1 ea Bell pepper, chopped 4 ea Ribs celery, chopped 1 c Ro-tel tomatoes 1 x Juice of 1/2 lemon 1 t Worcestershire sauce 1/4 c Parsley, chopped 2 x Garlic cloves, minced 2 lb Shrimp, peeled 1 c Cream of mushroom soup 1/4 c Green onion tops, chopped aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two hours. Add remaining ingredients and cook 30 more minutes. erve over hot rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Egg Fu Yung Categories: Oriental Servings: 6 1 c Barbecued meat your choice * 1 c Fresh bean sprouts 1/2 c Celery, thinly sliced 1/4 c Onions, thinly sliced 1/4 c Green onions chopped fine 1/4 c Mushrooms sliced into strips 6 ea Eggs 1 ea Salt & pepper to taste 1 x ---------------------------- 2 c Chicken or beef soup stock 1 g Msg accent (optional) 1 1/2 t Corn starch 1 ea Salt to taste Combine all ingredients except eggs and mix thouroughly. Add eggs to mixture and blend together. Heat enough oil to cover bottom of large skillet. Form patties using approximately 1/3 cup of mixture. Fry until brown on both sides turning only once. Heat liquid for gravy in small saucepan. Add remaining sauce ingredients and cook until thick and bubbly, stirring constantly. Pour over patties and serve hot. * Use leftover barbecued pork, chicken, beef or ham. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Egg Rolls Categories: Oriental Appetizers Servings: 4 1 lb Package egg roll skins 1 x Egg beaten 1 x Enough oil to deepfry 1 c Diced roast pork 1/2 c Cooked and diced shrimp 1/4 c Water chestnuts 1/4 c Shreded bamboo shoots canned 2 c Chopped bean sprouts fresh 2 ea Green onion; finely chopped 4 ea Fresh mushroom chopped 1/2 t Sugar 2 T Soy sauce 1 T Seseme oil 1 x Salt and pepper to taste Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Elegant Southern Seafood Cake Categories: Shrimp Fish Servings: 8 1 pk Cornbread mix, prepared 1 ea Red onion, small 1 ea Red bell pepper, small 1 ea Green bell pepper, small 2 ea Garlic cloves 2 T Olive oil 1 lb Lump crabmeat 1/2 lb Shrimp 1/2 lb Flounder fillets 1/4 lb Scallops 1/2 c Mayonnaise 2 T Lime juice 1/8 t Cayenne 1 x Salt to taste 1 x White pepper to taste 6 T Clarified butter ell in advance, prepare cornbread according to package directions. ool and process in food processor or blender to make fine crumbs. et aside. Finely chop Onion. Remove seeds and veins from Peppers and hop into approximately 1/2 inch pieces. Peel, chop, and finely crush arlic. aute Onion in 10 inch frying pan in hot olive Oil until soft, about 4 inutes. Add Peppers and Garlic and continue cooking until Peppers re almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, callops and flounder. Remove Onion/Pepper mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to prevent breaking p crab. Season to taste with Salt, Pepper and cayenne. Shape into atties and coat both sides with cornbread crumbs. (May now be placed n a plate and refrigerated for up to an hour) When ready to serve, eat 2 tablespoons of the clarified Butter in the frying pan over a oderately high flame. Saute 3 cakes at a time until golden on both ides, about 2 minutes. Add more Butter as necessary. May be served ith Creamy Corn Sauce. Spoon warm corn Sauce on plate and place eafood cake on top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Empanadas De Fruta Categories: Mexican Cookies Servings: 8 1 x -----------dough------------ 6 c Flour 1 t Salt 1 T Sugar 3/4 c Shortening 1 1/2 c Water 1 x -------fruit filling-------- 20 oz Mixed dried fruit 1/2 lb Raisins 3/4 c Sugar 1/2 t Cloves 1 t Cinnamon 1/2 t Nutmeg 1 c Pinon nuts(other nuts okay) Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to water and then to dry mixture. Dough should be soft but not sticky. Make small balls of dough. Roll out to 5 inches diameter and 1/8" thick. Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together. Pinch edges between thumb and fore finger giving the dough a half-turn. Fry in deep fat until golden brown. Drain. To make fruit filling, add enough water to cover the dried fruit and raisins. Cook over low heat until tender. Add sugar, spices, and nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be substituted for the fruit filling.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Enchiladas (Red Chili) Categories: Mexican Main dish Servings: 6 18 ea Corn tortillas 1 qt Red chili sauce 1 lb Grated cheddar 1 ea Large onion chopped 6 x Fried eggs (optional) Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Enchiladas Verdes (Green Enchiladas) Categories: Mexican Main dish Servings: 4 12 ea Corn tortillas 4 T Oil or lard 1 ea Clove garlic 1 T Flour 4 c Green chili sauce 1 ea Salt to taste 2 c Grated cheddar or jack chees 1/4 c Minced onion Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: English Sweet And Sour Ribs Categories: Ribs Beef Meats Servings: 5 3 lb Chuck short ribs * 3/4 c Unbleached all-purpose flour 2 t Seasoned salt 1 t Pepper 1/2 c Cooking oil 2 c Sliced onion 1 1/2 c Hot water 8 ea Heaping t dark brown sugar 1/3 c Catsup 1/4 c Red wine vinegar 2 ea Cloves garlic, minced 2 ea Large bay leaves * Short ribs should be meaty and cut in the English cut. ~--------------------------------------------------------------------- ~--- Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Far East Peanut Dipping Sauce Categories: Appetizers Dips Vegetables Servings: 2 1 t Soy sauce 4 t Water 2 t Rice wine vinegar 1 c Peanut butter; chunky 1 t Sesame oil 1 t Chili paste with garlic 1/8 t Cayenne pepper 1/4 c Mayonnaise Mix the soy sauce and vinegar together and set aside. Put the peanut butter in a bowl and mix in the sesame oil, blending thoroughly. Then mix in the chili paste and cayenne pepper, blending well. Add the soy sauce blending well. Blend in the mayonnaise and serve at room temperature. Makes 1 1/4 cups of dipping sauce. SUGGESTED DIPPERS: Beef Satay, Shrimp, Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: FASHIONED SWEET POTATO PIE Categories: Pies Desserts Servings: 6 1/2 c Butter, softened 1/2 c Packed brown sugar 1 c Mashed,cooked sweet potatoes 3 ea Eggs,lightly beaten 1/3 c Corn syrup 1/3 c Milk 1/2 t Salt 1 t Vanilla extract 1 ea Unbaked pie shell Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Favorite Chili Sauce Categories: Tomatoes Peppers Pickles Servings: 6 25 ea Large ripe tomatoes 3 ea Sweet red peppers 1 ea Small bunch celery chopped 6 ea Large onions, chopped 3 ea Cloves garlic, minced 2 T Whole allspice, tied in bag 2 c Cider vinegar 1 1/2 c Light brown sugar 2 T Pickling salt 1 t Pepper 1 t Dry mustard * Peppers should be seeded and chopped. ~--------------------------------------------------------------------- ~--- Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4 - 6 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Favorite Mustard Pickles Categories: Pickles Cucumbers Vegetables Servings: 6 12 ea Med. sized cucumbers 6 ea Med. sized onions 6 ea Red peppers, seeded 2 qt Gherkins (small cucumbers) 2 qt Pearl onions, peeled * 2 ea Large heads cauliflower ** 1 1/2 c Pickling salt 8 c Sugar 8 c Cider vinegar 1 1/2 c Unbleached flour 1/2 c Dry mustard 3 T Tumeric 2 T Celery salt * Pearl onions are the small white or silver skinned onions used in ** Break cauliflowers into bite-sized flowerets. ~--------------------------------------------------------------------- ~--- Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once. Makes 6 quarts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fennel Seed-Onion Dip Categories: Appetizers Cheese Dips Servings: 4 1/2 t Fennel seeds 1 c Cream cheese, softened 1 c Sour cream 1/4 c White onion; minced 1/2 t Salt 1/4 t Black pepper 1 t Paprika Beat the fennel seeds and cream cheese together until smooth. Whip in the sour cream. Blend in all the other ingredients, mixing well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Festive Pumpkin Pie Categories: Cheese Desserts Pies Servings: 6 8 oz Cream cheese; softened, 1 pk 3/4 c Brown sugar; firmly packed 1 t Cinnamon; ground 1/2 t Ginger, ground 1/2 t Salt 1/4 t Cloves; ground 3 ea Eggs; lg 1 c Pumpkin; mashed, canned 1 c Milk 1 t Vanilla 1 ea Unbaked 9-inch pie shell 1 c Dairy sour cream 2 t Sugar Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla. Pour the mixture into the unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour cream and sugar together and spread over the top of the warm pie. Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set. Cool on a wire rack. Cover and chill in the refrigerator before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fettuccine Alfredo Categories: Pasta Ethnic Italian Servings: 2 4 T Butter 1/2 c Heavy cream 6 T Parmesan cheese 1 x Salt and pepper to taste 8 oz Fettuccine Melt butter in a small saucepan over a low heat. Off the heat add the cream and the grated parmesan. Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper. Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fettuccine with Peas and Ham Categories: Pasta Main dish Ham Servings: 4 5 T Unsalted butter 1 c Parmesan cheese 6 ea Green onions 1 lb Fettuccine cooked 8 oz Mushrooms sliced 1 x Salt and pepper 1 1/4 c Whipping cream 1 ea 10 oz pk frozen tiny peas 4 oz Boiled ham chopped Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Add cream and boil two minutes. Stir in peas and cook about 30 seconds. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Finnish Summer Soup Categories: Vegetarian Soups Vegetables Servings: 5 2 c Water 6 x Small thin skinned potatoes* 1 t Salt 1/8 t White pepper 2 T Butter or margarine 6 x Small boiling onions ** 12 x Young fresh baby carrots *** 1/2 lb Young fresh green beens **** 2 c Fresh sshelled tiny peas 2 c Half and half (light cream) 3 T All purpose flour * Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams cholesterol, 292 calories May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Flavored Salt Categories: Preserving Spices Meats Servings: 10 5 lb Sea salt 2 t Whole peppercorns 4 1/2 T Brown sugar; firmly packed 1 1/2 t Juniper berries; dried 1 ea Bay leaf; dried, crumbled 6 ea Thyme; sprigs of, leavesonly 8 ea Cloves; whole NOTE: This is for 25 lb s of any kind of meat. Mix well then crush or pound in a mortar and use as Salt in brines or for dry Salting. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Flemish Beef Stew Categories: Beef Main dish Entertain Servings: 4 2 oz Chopped salt pork 1 ea Bay leaf 1 lb Beef chuck in chunks 1 t Thyme 3 ea Onions thinly sliced into 3 T Dijon mustard 1 t Flour 1 ea French bread (stale) 1 1/2 T Vinegar 2 c Stout or porter 1 ea Parsley spring 1 T Packed brown sugar Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. remove bay leaf and discard. Serve immediately. Serve with boiled potatoes, green salad and beer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: FLORIDA KEY LIME PIE Categories: Pies Desserts Servings: 8 1 x -------------c-------------- 1 1/4 c Graham cracker crumbs 2 T Sugar 1/3 c Butter, melted 1 x -------------f-------------- 5 ea Large egg yolks 1/2 c Freshly squeezed lime juice 1/3 c Sugar 1/8 t Salt 2 T Coarsely grated lime peel 2 1/2 c Heavy cream 1 ea Small lime,sliced,optional Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.Cool completely on wire rack. Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended.Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate mixture about 45 minutes until cool.Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon filling into prepared crust;refrigerate at least 2 hours until set. To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Flour Tortillas Categories: Mexican Breads Servings: 12 4 c All purpose flour 1 1/2 t Salt 1 1/2 t Baking powder 4 T Lard or shortening 1 1/2 c Warm water Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: FLUFFY STRAWBERRY PIE Categories: Pies Desserts Servings: 6 1 pk 4 serving strawberry gelatin 3/4 c Cold milk 3/4 c Boiling water 3 1/2 c Cool whip whipped topping 1/2 c Ice cubes 1 pt Strawberries,hulled & sliced 1 pk Vanilla instant pudding 1 ea Baked 9" pie shell,cooled Completely dissolve gelatin in boiling water.Add ice cubes and stir until melted.Prepare pie filling mix with 3/4 cup milk as directed on package fad about 2 minutes.Blend in gelatin.Chill,if necessary,until thickened.Fold in 2 cups of the whipped topping and strawberries.Pour into crust.Freeze 1 hour or chill in refrigerator 3 hours before serving.Garnish with remaining whipped topping and additional strawberries,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: FOUR-LAYER LEMON PIE Categories: Pies Desserts Servings: 8 1 x ----------first l----------- 1 1/2 c Flour 1/2 c Vegetable oil 2 T Sugar, (heaping) 5 T Milk 1 x ----------second l---------- 8 oz Cream cheese, softened 4 oz Whipped topping 1 c Powdered sugar 1 x ----------third l----------- 6 oz Instant lemon pudding mix 3 c Milk 1 x ----------fourth l---------- 4 oz Whipped topping First Layer: Mix all ingredients together and pat into a pie pan. Bake in a preheated 400 degree oven until browned,8 to 10 minutes. Second Layer: Beat together and pour into pie shell.Chill. Third Layer: Mix until thickened and pour on cream cheese layer.Chill. Fourth Layer: Cover pie with 4 oz. whipped topping.Chill until serving time ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Frankfuter Bohnensuppe (Bean Soup With Frankfurter Categories: German Soups Servings: 4 1 lb Navy beans; dried 8 c Water 3 c Beef broth 1 ea Carrot; chopped 1 ea Celery, chopped 4 ea Bacon; strips, cubed 2 ea Onions; small, chopped 1 t Salt 1/4 t Pepper; white 6 ea Frankfurters, sliced * 2 T Parsley; chopped * Note: Use the real Frankfurters in this recipe and not the hot dogs! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Franks Place (crawfish 'Etouff'ee) Categories: Creol Crawfish Servings: 4 1/4 c Butter or margarine 1 c Tomatoes, chopped 3 T Flour, all-purpose 2 c Crayfish meat 1 1/2 c Onions, minced 1/4 c Parsley, chopped 1/2 c Green onion 1 t Salt 1/2 c Celery, chopped 1/2 t Black pepper 2 ea Garlic cloves, minced 1/2 t Pepper, cayenne 1 t Tomato paste 2 c Rice, hot cooked 2 c Fish stock (from heads and 1 x Tails of fish or crawfish) 1. Melt Butter in alrge saucepan over low heat; remove from heat and stir in flur until smooth. 2. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. 3. Stir in chopped white and Green Onions, Celery and Garlic; cook about 10 minutes. 4. Add Tomato paste to fish stock; stir into Onion mixture. 5. Add Tomatoes, Crayfish, Parsley and seasonings; cover and simmer 20 minutes. 6. Serve over hot rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: FRED DREXEL'S 1981 WINNING RECIPE CHILI Categories: Chili Spicy Servings: 4 2 1/2 lb Beef brisket, 1" cubes 1 x Beef bouillon cube 1 lb Lean pork, ground 12 oz Budweiser beer 1 x Large onion, chopped fine 1 1/4 c Water 2 T Wesson oil 6 T Chili powder 3 x Garlic cloves, minced 2 1/2 T Ground cumin 2 T Diced green chilies 1/8 t Dry mustard 8 oz Tomato sauce 1/8 t Brown sugar 1 x Salt and pepper to taste 1 x Oregano, pinch In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally. Manhattan Chili Co., NYC ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: French Pear Pie Categories: Desserts Fruits Pies Servings: 6 6 c Bartlett pears; * 3 t Orange juice; frozen, conc. 1/2 t Lemon rind 1 ea Unbaked 9-inch pie shell 1 x ----spicy crumb topping----- 3/4 c Unbleached flour 1/2 c Sugar 1 t Cinnamon; ground 1/2 t Ginger, ground 1/8 t Salt 1/4 c Butter or margarine * The Bartlett Pears should be pared and thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fresh Strawberry Pie Categories: Desserts Pies Servings: 6 1 ea Baked 9-inch pie shell 1 1/4 c Sugar 1 T Cornstarch 3 T Lemon juice 3 oz Strawberry gelatin 1 qt Fresh strawberries 1 1/2 c Water Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fried Apples Categories: Fruits Main dish Servings: 6 6 ea Lg unpared, cored, red apple 3 T Butter 1/2 c Cooking wine 1/2 c Water 1 c Sugar 1 T Lemon juice 1 ea 6" cinnamon stick Saute apples in butter for 6-8 minutes in non-stick skillet. Boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. Pour over apples. Cook, uncovered, until apples are tender. Pour into serving dish. Serve warm or cold. NOTE: For a simple supper serve with browned sausage patties or links. For an elegant touch serve with a Pork Roast. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fried Rice (Chow Fun) Categories: Oriental Main dish Servings: 4 3 c Cooked rice 3 ea Bacon strips 3 ea Slightly beaten eggs 1 1/4 c Meat, finely diced 2 ea Green onion; finely chopped 1/2 lb Fresh bean sprouts (optional 6 ea Mushrooms, sliced 1 x Salt to taste as needed 1 x Dash black pepper 2 T Soy sauce Cook bacon til lightly browned but not crunchy and set aside. Add beaten eggs to bacon drippings and scramble. Remove and chop very fine. Add cooked rice and fry for approx. 5 minutes stirring constantly then add remaining ingredients; mix well and continue cooking for 10 minutes longer. Serve piping hot. NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fried Shrimp Balls Categories: Oriental Appetizers Fish Servings: 4 1 lb Fresh shrimp 4 ea Water chestnuts chopped fine 1/2 c Bamboo shoots chopped fine 1/4 t Fresh chopped ginger 1 t Salt 1 T White wine 2 t Corn starch 1 ea Egg white 1 x Deep frying oil Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown. Remove from oil and place onto paper towells to drain excess oil. Serve Hot ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fried Tortilla Chips Categories: Appetizers Mexican Vegetarian Servings: 4 8 ea Corn tortillas 1 x Salad oil Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Frijoles Refritos (Refried Beans) Categories: Mexican Main dish Servings: 6 2 c Cooked beans 3 T Lard or bacon drippings 1/2 c Grated longhorn cheese Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this along with green chili and/or salsa is a great burrito filling. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Frittata Ranchera Categories: Main dish Servings: 5 3 T Butter or margarine, melted 1/2 c Chopped onion 1/2 c Chopped green bell pepper 3/4 c Cubed cooked ham 2 c 15 oz ranch style beans 8 ea Eggs 2 T Water Saute onion and green pepper in 1 tablespoon butter; stir in ham and beans. Heat to warm; remove from sillet. Meanwhile, beat together eggs and water. Heat remaining butter in skillet until just hot enough to sizzle; add eggs. Cook over low heat until eggs are set. Pour heated bean mixture evenly over eggs; cover tightly. Cook until eggs reach desired doneness. Cut into wedges to serve. Serves 4-6 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: FROSTY PUMPKIN ICE CREAM PIE Categories: Pies Desserts Servings: 10 1 qt Vanilla ice cream 1 c Canned pumpkin 1/4 c Granulated sugar 1 t Pumpkin pie spice 1 ea 9" baked graham crust 1 c Heavy cream,stiffly beaten 1 x Walnut chocolate candies,opt In large bowl,working quickly,combine ice cream,pumpkin,sugar and pumpkin pie spice;stir gently but thoroughly to blend. Spread ice cream mixture evenly in prepared crust;freeze until firm,at least 1 hour or overnight.To serve:Swirl whipped cream decoratively around edge of pie;top with walnut shaped chocolate candies,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: FROSTY RICOTTA CHEESE PIE Categories: Pies Desserts Servings: 6 1 c 6oz orange juice concentrate 1 pt Vanilla ice cream,softened 1 c Ricotta cheese 2/3 c Raspberry jam 3 c Non dairy whipped topping 2 ea Graham cracker pie crust 1/8 t Orange food coloring (opt.) In a large mixing bowl,beat frozen orange juice concentrate for about 45 seconds.Spoon in softened ice cream and blend.Fold in whipped topping,Ricotta cheese and food coloring,if desired. Blend until smooth.Place bowl in the freezer for 15 to 20 minutes until mixture will mound.Carefully,spread 1/3 cup raspberry jam over bottom of each pie crust.Spoon Ricotta mixture into crusts; do not over fill.Cover,loosely,with several layers of plastic wrap and freeze until firm,at least 6 hours or overnight.Let stand for 20 to 30 minutes at room temperature before serving.Garnish with peach slices,raspberries and mint sprigs,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: FROZEN CITRUS PIE Categories: Pies Desserts Servings: 6 1 c 6 oz. lemonade concentrate 1 pt Vanilla ice cream,softened 3 1/2 c Thawed whipped topping 1 ea Ready graham cracker crust 1 x Yellow food coloring,opt. Place concentrate in large mixing bowl and beat about 30 seconds. Gradually,spoon in ice cream and blend.Fold in whipped topping and add food coloring,whipping until smooth.Freeze,if necessary,until mixture will mound.Spoon in pie crust.Freeze until firm,at least 4 hours.Store any leftover pie in freezer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Frozen Lemon Cream Pie Categories: Pies Servings: 6 1 ea 9-inch graham cracker crust 3 ea Large uncracked eggs. 1/2 c Plus 2 t sugar 1/4 c Lemon juice 1/2 pt Whipping cream, whipped 1 cu Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Frozen Lemon Souffle Categories: Desserts Servings: 6 1 1/2 c Sugar 3 T Cornstarch 1 ea Env. unflavored gelatin 1 c Water 2/3 c Lemon juice or lime juice 3 ea Large egg whites 1/2 pt Whipping cream, 1 cup In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool. Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour mixture into dish. Freeze 6 hours or overnight. Remove "collar". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fruit Cocktail Cake Categories: Cakes Desserts Servings: 8 2 c Unbleached flour 1 1/2 c Sugar 2 c Fruit cocktail 2 t Baking soda 2 ea Large eggs 1 x Pinch salt Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fruit Coctail Cake Icing Categories: Desserts Cakes Servings: 8 1 1/2 c Sugar 6 oz Margraine, 1 1/2 stick 1/2 c Pecans 1/2 c Coconut 1 c Undiluted evaporated milk Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fruit Medley Punch Categories: Beverages Servings: 12 1 x Della robbia ice ring * 20 oz Strawberries, frozen 2 pks 3 c Apricot nectar, chilled 3 c Cold water 1 c Lemon juice 6 oz Frozen orange juicethawed*** 1 c Sugar 32 oz Bottle ginger ale, chilled * Ice Ring is optional ** Strawberries are to be the ones frozen in syrup and they should be *** Frozen Orange Juice should be thawed and no water added. Should be ~--------------------------------------------------------------------- ~---- Prepare Ice Ring, if used in advance. In a blender container, puree straw- berries. In punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice concentrate, and sugar; stir until sugar dis- solves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fruit Smoothie Categories: Low-cal Beverages Fruits Servings: 4 8 oz Fruit cocktail, can, chilled 1 c Milk 1/4 c Nonfat dry milk powder 1/2 t Vanilla 1/2 c Ice cubes 2 x Cinnamon, ground (dashes) PER SERVING: 87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium In a blender container combine undrained fruit cocktail and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon (for garnish), if desired. Serve immediately. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: FRUIT TOPPED CHEESE PIE Categories: Pies Desserts Servings: 6 1 pk 8 oz. cream cheese,softened 1/3 c Sugar 1 3/4 c Cool whip whipped topping 1 ea Graham cracker crumb crust 1 c Canned cherry pie filling Beat cheese and sugar until creamy.Mix in topping.Spoon into the crust;add pie filling around the edge of the pie.Chill at least 3 hours.Garnish with additional whipped topping,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fruited Beef Curry Casserole Categories: Beef Meats Fruits Servings: 8 2 lb Lean ground beef 1 ea Lg. onion, chopped 1 ea Med. green pepper, chopped 2 T Cooking oil 1 ea Slice whole wheat bread 1 c Milk 2 ea Large eggs 1 ea Lg. apple, chopped 1 c Chopped dried apricots 2 T Curry powder 1 t Salt 1/2 t Pepper 1 x Curry condiments Cook onion and green pepper in oil in large frying-pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes. Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fruited Spinach Salad Categories: Low-cal Salads Fruits Servings: 10 1/4 c Vinegar, white wine 2 T Honey 3 T Oil, salad 1 t Poppy seed 1/2 t Mustard, dry 8 c Spinach, fresh, torn 1 x Papaya, medium * 1 1/2 c Grapes, seedless, halved * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed ~--------------------------------------------------------------------- ~---- PER SERVING: 85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol., 33mg sodium In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: FUDGE PECAN PIE Categories: Pies Desserts Servings: 8 1 ea 9" unbaked pie shell 1/3 c Butter or margarine 1/3 c Hershey's cocoa 2/3 c Sugar 1/4 t Salt 3 ea Eggs,slightly beaten 3/4 c Light corn syrup 1 c Chopped pecans,optional 1 c Pecan halves Heat oven to 375 degrees.Melt butter over low heat;add cocoa and stir until smooth.Remove from heat;cool slightly.Stir in sugar,salt,eggs and corn syrup.Blend thoroughly.Stir in chopped nuts,if desired.Pour into unbaked pie shell.Place pecan halves over top.Bake for 40 minutes.Cool.Let stand 8 hours before serving.Garnish with sweetened whipped whipping cream or whipped topping. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Garam Masala Categories: Indian Spicy Easy Servings: 6 1 t Black cumin 1 t Whole cloves 1 t Black peppercorns 1/4 ea Nutmeg Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight-fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Garlic Mayonnaise Dip Categories: Appetizers Dips Vegetables Servings: 4 1 t Garlic; minced 1/4 c Green onion; finely chopped 1/4 c Olive oil 2 c Mayonnaise Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: GEORGIA PEACH PIE Categories: Pies Desserts Servings: 10 1 x -------------c-------------- 2 c All-purpose flour 1/4 t Salt 3/4 c Butter 1 x -------------f-------------- 8 ea Peaches,peeled,1" slices 1/2 c Sugar 1/4 c All-purpose flour 2 T Freshly squeezed lemon juice 1 t Grated lemon peel 2 T Milk Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour mixture;toss with fork to blend lightly but evenly.When mixture forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly floured surface roll our half dough to 12" circle;fit into 9" pie plate;trim,leaving 1" overhang.Roll out remaining half dough to 12" circle;using sharp knife cut circle into ten strips,each about 1" wide;set aside.Heat oven to 375 degrees. Prepare filling: In large bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated peel;toss well.Pour filling into prepared crust.Arrange reserved strips of dough in lattice pattern over filling;trim strips to match lower of crust overhang.Dampen overhang lightly with water;turn up over ends of strips and seal.Flute edge decoratively.Brush lattice strips and edge of crust with milk;bake 50 minutes until bubbling and crust is golden brown. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Ginger Vinaigrette Categories: Sauces Spreads Servings: 12 1 T Ginger, minced 2 T Shallot minced 1 T Vinegar rice wine 2 T Lime juice 2 t Soy sauce 1/4 c Oil, olive 1/2 t Oil, sesame 1 x Pepper black to taste Combine all ingredients and whisk to blend well. Makes about 1/2 cup. Store in refrigerator for a short period. Serve with hearty salads, fish, beef, or vegetable chunks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Gingered Chinese Noodle Soup Categories: Soups Main dish Oriental Servings: 3 3 oz Cellophane noodles 1 c Shredded watercress leaves 2 T Vegetable oil 1/2 c Thinly sliced mushrooms 1 ea Medium onion, sliced 1 c Snow peas 2 ea Thin carrots sliced diagonal 1 t Oriental sesame oil 1 t Minced fresh ginger 1 t Rice vinegar 3 c Chicken stock 2 ea Green onions thinly sliced 1 1/2 c Water 1 T Soy sauce 1 c Ham cut into julienne Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Glazed Fresh Strawberry Pie Categories: Desserts Fruits Pies Servings: 6 3 pt Strawberries; fresh, hulled 1 c Sugar 3 1/2 t Cornstarch 1/2 c Water 1 x Red food coloring; a few dr 1 ea Baked 9" pie shell 1 x Sweetened whipped cream Mash 1 pt of the strawberries, using a fork, and set aside. Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and mashed berries. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and stir in the food coloring. Cool to room temperature. Fold in the remaining 2 pts of strawberries and turn into the baked pie shell. Chill in the refrigerator at least 2 hours. To serve, top with puffs of sweetened whipped cream ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Goan-style Chicken with Roasted Coconut (Shakoothi Categories: Indian Main dish Ethnic Servings: 6 2 1/4 T Coriander seeds 2 1/4 t Whole cumin 1 1/2 t Whole black mustard seeds 1 1/2 ea One inch stick cinnamon 6 ea Hole cloves 3/8 t Whole black peppercorns 3/8 t Ground nutmeg 1 1/2 ea Whole dried hot red chili 3 c Grated fresh coconut 1 1/2 ea One in cube ginger chopped 9 ea Cloves garlic 3/4 ea Fresh hot green chili 2 1/4 c Water 6 T Vegetable oil 3 ea Medium onions, minced 3 1/3 lb Chicken parts, skinned 2 1/4 t Salt Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: GOLDEN APPLE PIE WITH RUM SAUCE Categories: Pies Desserts Servings: 6 7 ea Apples, golden delicious 1/4 c Brown sugar 2 T Flour 1/2 t Cinnamon 1/4 t Salt 1/8 t Nutmeg 1 x Pastry for a 2 crust 9" pie 1/4 c Chopped nuts 2 T Rum 2 T Butter Combine apples with brown sugar,flour,spices and salt.Place in a 9" pastry lined pie plate.Flute edges of crust.Sprinkle apples with nuts and rum;dot with butter.Roll out remaining pastry.Cut into 3/4" strips.Arrange strips in a lattice pattern,atop of pie. Bake @ 425 degrees for 50 to 60 minutes or until apples are tender.Cover top of pie with foil part way through baking time to prevent over browning of crust.Serve with Rum Sauce. RUM SAUCE: Combine 1 cup sugar,3/4 cup water and 1/2 tsp. of cinnamon in medium size saucepan.Bring to a boil.Boil 5 minutes over medium high heat,stirring constantly.Gradually,blend together 2 tbsp. cornstarch and a 1/4 cup of cold water.Stir into hot sugar mixture.Cook and stir until thickened.Stir in 1/2 cup rum;cool slightly.Serve warm with pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Golden Harvest Beef Categories: Brisket Beef Meats Servings: 6 2 1/2 lb Beef brisket 2 T Cooking fat 2 ea Small onions * 1 c Brown sugar, packed 1/4 t Salt 1/4 t Pepper 1 qt Boiling water 29 oz Yams, drained 6 ea Carrots; pared and slivered 2 ea Med. tart apples, sliced 3 ea Lg. white potatoes ** 1/2 c Sugar 1/4 c Catsup 1 T Cornstarch 1/2 T Dry mustard 11 oz Mandarin orange segs, 1 cn * Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes. ~--------------------------------------------------------------------- ~--- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan. Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: GRAND PRIZE WINNING MAPLE WALNUT MOUSSE PIE Categories: Pies Desserts Servings: 8 3 ea Eggs,separated 1/8 t Salt 3/4 c Maple syrup 2 c Kool whip 1 c Walnut meats,chopped 2 T Semi-sweet chocolate,shaved 1 ea Chocolate crumb pie shell Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens.Cool. Beat egg whites until stiff.Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a folding motion.Fold in 3/4 cup of the nut meats.Scrape into baked pie shell.Cover with remaining whipped topping.Sprinkle with remaining nut meats and chocolate shavings.Freeze for a minimum of four hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grandmother Merrill's Chili Sauce Categories: Sauces Servings: 4 1 ea Large onion 1/2 c Sugar 1/2 t Salt 1 t Cinnamon 15 oz Tomatoes 1/2 c Vinegar 1 t Allspice 2 ea Pickled peppers(hot or mild) Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of sauce. Good on dried peas or beans, boiled cabbage, etc. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Greek Stew Categories: Greek Main dish Ethnic Servings: 6 3 lb Stew meat, chopped 1 ea Clove garlic, diced 5 T Butter 1 1/2 c Water 1 x Salt 1 ea Bay leaf 1 x Pepper 2 lb White onions, sm 1 ea Onion, chopped 1/2 lb Mushrooms, sliced 1 ea 6 oz can tomato paste 3/4 lb Jack cheese, grated 2 T Red wine vinegar In a heavy kettle, brown meat in butter. Season lightly with salt and pepper. Add chopped onion and saute until clear. Mix in tomato paste, vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1 hour, adding additional water as needed. Add white onions and mushrooms. Cover and simmer 1 more hour or until meat and onions are tender. Add cheese, cover and cook 5 minutes, or until cheese melts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Green Chile Sauce Categories: Mexican Sauces Servings: 4 2 T Oil or lard 1 ea Clove garlic (optional) 1/2 c Minced onion (optional) 1 T Flour 1 c Water 1 c Diced green chili 1 ea Salt to taste In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: GREEN CHILI WITH PORK Categories: Chili Spicy Servings: 6 1/2 c Olive oil 5 c Chicken stock or canned brot 4 c Onions, chopped, yellow 28 oz Tomatoes, italian plum, 8 x Garlic cloves, chopped 8 x Jalapeno peppers, 1 x Potato, peeled and grated 1 x Fresh stemmed and minced 12 x Poblano chilies (1 1/2 lb), 3 x Carrots, sliced crosswise, 1 x 1/2" pieces 28 oz Green chilies, 1 1/2 T Oregano, dried 3 lb Pork,boneless shoulder, 1 x 1/2" cubes In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the Oil over medium heat. Add Onions, Garlic, Jalapenos, and carrots. Cook,stirring once or twice, for 10 minutes. Stir in Oregano and Pork cubes and cook until Pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 tsp of Salt, crushed Tomatoes and the grated potato. Bring to a bOil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano into 1/2" strips. Add them to the Chili and cook , stirring often, for another 30 to 45 minutes or until the Pork is tender and the Chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap Chilies in a paper bag after you roast them. When cool, rinse under cold running Water, rubbing off the burned skin. Pat dry and de-stem Chilies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Green Chilies Rellenos (Stuffed Green Chili) Categories: Mexican Main dish Vegetables Servings: 5 10 ea Green chili peppers 10 oz Longhorn or jack cheese 1 x -----------batter----------- 1 c All-purpose flour 1 t Baking powder 1/2 t Salt 3/4 c Cornmeal 1 c Milk 2 ea Eggs, slightly beaten Cut cheese into slices 1/2" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter, combine flour, baking powder, salt and cornmeal. Blen milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: GREEN TOMATO MINCED MEAT Categories: Pies Desserts Servings: 6 1 lb Cubed stew beef 1/2 c Suet 20 ea Green tomatoes, cored 18 ea Tart apples,peeled 1 1/2 lb Raisins 3 T Cinnamon 3/4 c Any sweet fruit juice 3/4 c Minced citron 6 T Orange rind 3 t Salt 1 T Cloves 1 1/2 t Allspice 1 t Ginger 1 c Beef stock 1 x Brandy,if desired 1/2 to 1 t nutmeg Cover meat with water and simmer until tender.Force meat,suet, tomatoes and apples through coarse food chopper.Add remaining ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3 hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if desired.Seal.Store in cool place. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Green Tomato Relish Categories: Relishes Pickles Tomatoes Servings: 6 6 ea Red sweet peppers * 2 lb Green tomatoes 2 lb Onions 1 ea Small head cabbage * 3 ea Sweet green peppers * 1/4 c Pickling salt 3 1/2 c Sugar 2 c Cider vinegar 1 c Water 1 T Mustard seed 1 T Ground turmeric 2 t Celery seed * All vegetables are to be coarsely ground. ~--------------------------------------------------------------------- ~--- Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering mixture in hot jars, leaving 1/8" headspace; seal. Process 10 minutes in a boiling water bath. Makes 5 - 6 pints. NOTE: ----- Vegetables can be chopped if you prefer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Green Tomato Relish II Categories: Relishes Pickles Tomatoes Servings: 4 6 lb Green tomatoes 3 ea Med. onions 4 T Pickling salt 5 ea Thin slices lemon 3/4 c Sweet red pepper * 1 1/2 c Brown sugar 1 1/2 c Vinegar 2 t White peppercorns 2 t Whole allspice 2 t Whole cloves 2 t Celery seeds 2 t Mustard seeds 2 t Dry mustard * Fresh red sweet pepper should be finely chopped. ~--------------------------------------------------------------------- ~--- Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 Quarts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grilled Chicken Dijonnais Categories: Poultry Easy Main dish Servings: 6 1/2 c Oil 1/4 c Fresh lemon juice 1/2 t Ground pepper 6 ea Chicken breasts halves 3 T Tarragon vinegar 1 x Skinned and boned 2 T Dry white wine 1 t Dried tarragon 1/2 t White pepper 1 c Butter 2 T Strong dijon mustard 1 x Lemon slices ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grilled Fish In Foil Categories: Fish Servings: 4 1 lb Fish fillets,fresh or frozen 2 T Margarine or butter 1/4 c Lemon juice 1 T Chopped parsley 1 t Dill weed 1 t Salt 1/4 t Pepper 1 x Paprika 1 ea Med. onion, thinly sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grilled Garden Pizza Categories: Main dish Appetizers Low-cal Servings: 4 2/3 c Warm water 1 pk Active dry yeast 1 T Olive oil 2 t Sugar 1 1/3 c All-purpose flour 3/4 c Quick or old-fashioned oats 1/4 c Romano cheese 1/2 c Green pepper, sliced 1/2 c Red onion, thinly sliced 1/4 c Chopped fresh basil or 2 ea Cloves of garlic 4 t Dried basil 2 c Plum tomatoes, thinly sliced 1 1/2 c Shredded part-skim mozarella Combine first 4 ingredients; let stand 10 minutes or until foamy. In mixer bowl, combine flour and uncooked oats. On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft.) Knead on floured surface 5 times. Place in medium bowl sprayed with no-stick cooking spray, turning once to coat. Cover; let rise in warm place 30 minutes or until almost doubled. Punch dough down; divide into 4 portions. On floured sureface pat each into 6 inch circle. Grill over medium hot coals 2 to 4 monites or until bottom is golden brown. Remove from grill. On rbowned side, layer remaining ingredients in order listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt. To bake in oven: Heat overn to 425 degrees. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat each portion or dough into 6-inch circle onto prepared sheet. Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25 minutes or until crust in golden brown. Sprinkle immediately with remaining cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: GRILLED TURKEY SHISH KABOB Categories: Poultry Low-cal Grill Servings: 4 1 1/4 lb Turkey breast tenderloins 1/3 c Chili sauce 2 T Lemon juice 1 T Sugar 2 ea Bay leaves 8 ea Mushrooms 8 ea Cherry tomatoes 1 x Zucchini medium (1/2" slices 1/2 x Green pepper (2" squares) 2 ea Onions (cut into 1/4's) 2 T Cooking oil Cut turkey tenderlions into 1 1/2-inch cubes. Mix next 4 ingredients; pour over turkey cubes. Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6" from heat or coals for 10 minutes. Turn and brush occasionally with marinade. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Guacamole Salad Categories: Mexican Salads Appetizers Servings: 4 5 ea Large avocados 1 ea Medium garlic clove, minced 1 ea Medium tomato, chopped 4 oz Can chopped green chili 2 1/2 T Lemon or lime juice 1 t Salt Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves. Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening. NOTE: This is my own recipe and the chili can be adjusted to taste. Also, I sometimes replace the tomato and green chili with salsa. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Gujerati-style cabbage with carrots (Sambhara) Categories: Indian Ethnic Side dishes Servings: 4 1/2 lb Cabbage 1/2 lb Carrots 1/2 ea Fresh hot green chili 2 2/3 T Vegetable oil 1 pn Asafetida 2/3 T Whole black mustard seed 1 ea Hot dried red chili 3/4 t Salt 1/3 t Sugar 2 2/3 T Chopped fresh coriander 2/3 t Lemon juice Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hacienda Hamburger Categories: Beef Meats Servings: 6 2 lb Ground beef 2 T Cooking oil 1 1/2 c Celery, chopped 1/2 c Chopped onion 6 oz Tomato paste 2 1/4 c Water, 3 cns 2 c Uncooked noodles 1 c Diced american cheese 1 c Sliced ripe olives 2 t Salt 1/2 t Pepper Brown meat in oil in electric skillet or large frying-pan. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, abotu 30 minutes. NOTE: This is just as good on the second day. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hamburger Patties Categories: Main dish Meats Servings: 4 1 lb Lean hamburger 1 ea Small onion, chopped 1 ea Slice bread, cubed 2 T Catsup 1/2 t Salt 1 1/2 t Prepared mustard 1 t Worcestershire sauce 1 t Prepared horseradish Mix all ingredients. Shape into 4 patties, about 3 1/2 inches in diameter. Place in square baking dish 8 x 8 x 2-inches. If desired, brush each patty with additonal catsup. Cover loosely and microwave on high (100%) 5 minutes; turn dish one-quarter turn. Microwave until done, 2 to 3 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hamburger Soup Categories: Hamburger Soups Beef Servings: 8 1 1/2 lb Lean ground beef 1 ea Med. onion, chopped 1 c Carrots; sliced 1 c Celery, sliced 1 c Cabbage; sliced 6 oz Tomato paste 2 t Worcestershire sauce 3 c Beef bouillon, or stock In skillet, brown hamburger adn drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. NOTE: This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hearty Vegetable Beef Soup Categories: Soups Main dish Beef Servings: 8 2 lb Stew beef, cubed 1 1/2 c Corn 3 1/2 qt Water 2 ea Onions, sliced 1 ea Onion, chopped 1 ea Large potato, cubed 1 T Salt 1 c Spinach, chopped 1/2 t Thyme 1 c Green beans, chopped 1/2 c Split peas 1 c Green peas 6 ea Carrots; sliced 1 c Lima beans 3 c Celery, diced 1 c Ketchup 1 ea Green pepper, diced 2 T Parsley, chopped 3 ea Medium tomatoes, cubed In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Herbed Corn on the Cob Categories: Vegetables Low-cal Servings: 4 4 x Corn, ears, medium 2 T Margarine 1/8 t Basil, dried 1/8 t Chervil, dried 1/8 t Thyme, dried PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium Into large pot of boiling water, cook corn 5 minutes until tender. In a small bowl, combine remaining ingredients. In microwave, cook on high until butter is melted (1 - 1 1/2 minutes). Serve corn brushed with herb butter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: HERSHEY BAR PIE Categories: Pies Desserts Servings: 6 1 ea Graham cracker pie crust 1/2 c Milk 6 ea 1.35 oz. hershey bars w/nuts 21 ea Large marshmallows (18-24) 1/2 pk 9 oz. whipped topping Place milk,candy bars and marshmallows in top pan of double boiler.Melt.(or just use a large pan set in a pan of boiling or simmering water.Chocolate will stick and burn if pan is next to the burner.) When melted,set out of water to cool completely.Fold topping into chocolate.Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: HONEY CRUNCH PECAN PIE Categories: Pies Desserts Servings: 6 1 x ----------crisco c---------- 1 1/3 c All-purpose flour 1/2 t Salt 1/2 c Butter flavor shortening 4 T Cold water 1 x -------------p-------------- 4 ea Eggs,slightly beaten 1/4 c Brown sugar,packed 1/4 c Granulated sugar 1 c White corn syrup 1/2 t Salt 1 t Vanilla extract 1 T Bourbon 2 T Butter, melted 1 c Chopped pecan nuts 1 x ----------crunch t---------- 1/3 c Brown sugar,packed 3 T Butter 3 T Honey 1 1/2 c Pecan halves Preheat oven to 350 degrees.For crust:Combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle in water,1 tbsp. at a time, until dough forms a ball. On lightly floured surface,roll crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate.Gently,ease dough into pie plate,being careful not to stretch the dough.Fold pastry edge under to make double thickness around rim.Flute as desired. For Filling:Combine all ingredients except pecans.Mix well.Fold in chopped pecans;spoon filling into unbaked pastry shell.Bake @ 350 degrees 50 to 55 minutes.During last 30 minutes of baking,cover edge of pastry shell with aluminum foil to prevent over browning. For Topping:Combine sugar,butter and honey in medium saucepan. Cook over medium heat until sugar dissolves,about 2 to 3 minutes. Stir constantly.Add pecan halves.Stir until pecans are well coated. During last 10 minutes of baking,remove pie from oven;spread crunch topping evenly over top.Return pie to oven;bake remaining 10 to 12 minutes or until topping is bubbly and golden brown. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Honeymoon Sourdoughs Categories: Breads Servings: 4 1 c Active starter 1 1/4 c Prepared biscuit mix 1/2 t Baking powder 1 T Cooking oil Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: HOOSIER HARVEST APPLE PIE Categories: Pies Desserts Servings: 6 1 x -------------c-------------- 2 c All-purpose flour 2 t Granulated sugar 1 t Salt 3/4 c Butter flavor shortening 1/4 c Cold water 1 ea Small egg,lightly beaten 1 1/2 t Apple cider vinegar 1 x Sugar and cinnamon 1 x -------------f-------------- 1/3 c Firmly packed brown sugar 1/3 c Granulated sugar 1/2 t Cinnamon 1 T Butter flavor shortening 6 c Peeled,sliced tart apples 3 T Apple cider, fresh 1 x -------------g-------------- 1 x Milk 1 x Granulated sugar Heat oven to 375 degrees.For crust: Combine flour,granulated sugar and salt in a bowl.Cut in butter flavor shortening,using a pastry blender or 2 knives until all flour is blended in to form pea size chunks.Combine water,egg and vinegar.Pour into flour mixture.Mix lightly with a fork until dough form a ball.Divide dough in half.press between hands to form two 5 to 6" pancakes. Wrap in plastic or aluminum foil.Refrigerate. Flour rolling surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1" larger than upside down 9" pie plate. Loosen dough carefully.Fold into quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For Filling: Combine brown sugar,granulated sugar,flour and cinnamon.Cut in butter flavor shortening with a fork until crumbs form.Toss apples with crumb mixture.Pour into unbaked pie shell. Sprinkle cider over filling. Roll top crust same as bottom.Use a cookie cutter to make a cut out in the center.Remove cut out.Sprinkle lightly with sugar and cinnamon.Bake separately.Place on top of pie halfway through the baking time.Moisten edge of bottom crust.Lift top crust onto the filled pie.Press edges together.Cut even with the edge of pie plate.Use tiny apple cutter to make vents in top crust for escape of steam.Use cutter to make additional tiny apple cut outs from extra pastry.Brush rim with water.Press apple cut outs gently in place all around edges. For Glaze: Brush top with milk.Sprinkle with the granulated sugar.Bake @ 375 degrees for 30 to 40 minutes.Cover edge of pie with foil the last 10 minutes,if necessary to prevent over browning.Cool until barely warm or to room temperature before serving.Makes one 9" pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hot and Spicy Shrimp Categories: Cajun Main dish Fish Servings: 4 1 lb Butter 2 t Fresh ground black pepper 1/4 c Peanut oil 2 ea Bay leaves, crumbled 3 ea Cloves garlic, chopped 1 T Paprika 2 T Rosemary 2 t Lemon juice 1 t Chopped basil 2 lb Raw shrimp in their shells 1 t Chopped thyme 1 x Salt 1 t Chopped oregano 1 ea Small hot pepper chopped or 2 T Ground pepper, cayenne Shrimp should be of a size to number 30-35 per pound. Melt the Butter and Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a bOil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot Butter Sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding Salt if necessary. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hot Cajun Mustard Categories: Sauces Cajun Spreads Servings: 12 3 t Dijon mustard 3 t Flour plain white 3 t Mustard powder 1 t Horseradish grated 1/2 t Pepper white 1 t Sugar caster 1/4 t Salt 5 oz Water; hot Combine all ingredients EXCEPT water and mix well. Then add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed, in the refrigerator. Serve with Steak and hamburgers -----------------------------------------------------------------------------