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----- Recipe in Meal-Master v6.2 Importable Format
Title: Alfie and Archie's Dog Biscuits
Categories: Cookies Desserts
Servings: 10
2 1/2 c Whole wheat flour
1/2 c Powdered dry milk
1/2 ts Salt
1/2 ts Garlic powder
1 ts Brown sugar
6 T Meat drippings
1 ea Beaten egg
1/2 c Ice water
1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour,
dry milk, salt, garlic powder and sugar. Cut in meat drippings until
mixture resembles corn meal. Mix in egg. Add enough water so that
mixture forms a ball. Using your fingers, pat out dough onto cookie
sheet to half inch thick. Cut with cookie cutter or knife and remove
scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes.
Remove from tray and cool on rack. from: _Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: All Purpose Marinade
Categories: Cajun Sauces
Servings: 6
3 c Dry white wine
1/2 ts Cayenne pepper
1 ts Onion powder
1/2 c Soy sauce
1/2 ts Garlic powder
Mix all ingredients together. Marinate the meat (beef, pork, chicken,
or game) for 3 to 6 hours, then use the marinade as a basting sauce as
the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking
With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: All-Bran Seed Loaf
Categories: Breads
Servings: 10
3/4 c Whole wheat flour
3/4 c Flour, all-purpose
1 T Baking powder
1/2 ts Salt
1/3 c Sesame seeds
2 ts Poppy seeds
3/4 c Orange juice
1/4 c Honey
2 ea Eggs
1/4 c Vegatable oil
1/2 c Bran cereal
Stir together flour, baking powder, salt and seeds. In large bowl,
beat together orange juice, honey, eggs and cereal. Let stand 2 min.
Add flour mixture, stirring only until well combined. Spread evenly
in greased 8.5 x 4.5 x 2" loaf pan. Bake at 350f about 40 min. Let
cool 10 min and remove from pan. Cool completely before slicing.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: All-In-One Tuna Casserole
Categories: Main dish Fish
Servings: 4
1 ea Env. golden onion soup mix
1 1/2 c Milk
10 oz Frozen peas & carrots *
8 oz Medium egg noodles **
6 1/2 oz Tuna, drained & flaked
2 oz Shredded chedar cheese ***
* Frozen Peas & Carrots should be thawed. ** Egg Noodles should
be cooked and drained. *** Cheese should equal 1/2 C
~---------------------------------------------------------------------
----- Preheat oven to 350 degrees F. In large bowl, blend golden onion
recipe soup mix with milk; stir in peas & carrots, cooked noodles and
tuna. Turn into greased 2-quart oblong baking dish, then top with
cheese. Bake 20 minutes or until bubbling.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Almond Crecents
Categories: German Cookies Desserts
Servings: 8
1 c Butter or margarine
3/4 c Sugar
1 ts Vanilla extract
1 1/2 ts Almond extract
2 1/2 c Flour; unbleached
1 c Almonds; ground
1 x Confectioners' sugar
Beat together butter and sugar until very light and fluffy. Blend in
extracts. Mix in flour and almonds. Using about 1 T of dough for
each, shape into logs and bend into crecents. Place on greased cookie
sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While
warm, roll crecents in confectioners' sugar. Cool on racks and store
in a tightly sealed container. Makes 3 dozen cookies.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Almond Mushroom Pate
Categories: Appetizers Vegetables
Servings: 6
2 T Margarine
1 x Sm onion, chopped (1/4 c)
1 x Clove garlic, minced
1 1/2 c Sliced mushrooms (4 oz)
1/2 ts Tarragon
1 c Blanched whole almonds(6 oz)
1 T Lemon juice
2 ts Soy sauce
1 ds White pepper
2 T Cream cheese, opt. *
* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely
chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red
pepper strips, optional
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
In a large skillet, melt margarine. Add onion, garlic, and mushrooms.
Saute until tender but not browned. Add tarragon, stir until it is
softened. Pour mixture into a bowl of food processor. Add remaining
ingredients. Process until mixture is smooth. Add cheese if you prefer
a more spreadable consistency. Spoon into a serving bowl. Top with
garnish of your choice. Makes 1 1/2 cups. People who do not like
ordinary pate seem to love this one. Vary the herbs and substitute the
vegetables as you wish. Serve with water crackers, thick slices of
crusty French bread, thin slices of whole wheat bread, or unsalted
whole wheat crackers. May be frozen. VARIATIONS: - Substitute other
vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t
fennel for the tarragon and 1 c whole pecans for the almonds -
vary the flavor by using other seasonings such as basil, oregano,
dillweed, curry powder, or nutmeg.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Aloha Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Vanilla wafer crumbs
1/4 c Margarine, melted
16 oz Cream cheese, softened
1/3 c Sugar
2 T Milk
2 ea Large eggs
1/2 c Macadamia nuts, toasted
8 1/2 oz Crushed pineapple, drained
1 ea Med kiwi peeled, sliced
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar
and milk, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well well after each addition. Stir
in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen
caek from rim of pan; cool before removing rim of pan. Chill. Before
serving, top with fruit.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Amaretto Coffee
Categories: Beverages
Servings: 2
1 1/2 c Warm water
1 T Instant coffee crystals
1/3 c Amaretto
1 x Dessert topping *
* Dessert topping should be in a pressurized can.
~---------------------------------------------------------------------
---- In a 2-cup measure stir together water and instant coffee
crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or
just till steaming hot. Stir in Amaretto. Serve in mugs. Top each
mug of coffee mixture with some dessert topping.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Amaretto Peach Cheesecake
Categories: Cakes Desserts
Servings: 10
3 T Margarine
1/3 c Sugar
1 ea Large egg
3/4 c Unbleached all-purpose flour
24 oz Cream cheese, softened
3/4 c Sugar
3 T Unbleached all-purpose flour
3 ea Large eggs
16 oz Canned peach halves *
1/4 c Almond flavored liqueur
* Peach halves should be drained, and then pureed.
~---------------------------------------------------------------------
----- Combine margarine and sugar until light and fluffy. Blend in
egg. Add flour; mix well. Spread dough onto bottom of 9-inch
springform pan. Bake at 450 degrees F., 10 minutes. Combine cream
cheese, sugar and flour; mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Add peaches and liqueur; mix well. Pour over crust. Bake
at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees
F.; continue baking 65 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Garnish with additional peach
slices and sliced almonds, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Andouille A La Jeannine
Categories: Cajun Appetizers
Servings: 6
1 c Dry white wine
2 lb Andouille or smoked sausage
2 T Honey
1 T Creole mustard
Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and
pour over andouille in a covered skillet. Cook over low heat untill
andouille is tender. Andouille is gumbo sausage for all you peoples
who live away from the center of the universe. You can use other
sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand
Cookbook"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Andouille in Comforting Barbecue Sauce
Categories: Cajun Appetizers
Servings: 25
4 c Onions, finely chopped
1 c Celery, finely chopped
1 c Bell pepper, finely chopped
1 c Parsley, finely chopped
1 c Peanut oil
1 T Garlic, finely chopped
3 c Steak sauce
1/2 c Louisiana hot sauce or
3 c Ketchup
2 T Cayenne pepper
3 ts Salt, to taste
1 c Southern comfort liquor
1 lb Andouille sausage
Saute onions, celery, bell pepper, and parsley in peanut oil until the
onions are clear or tender. Add garlic and cook a little longer. Add
steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern
Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours.
Makes about 3/4 gallon. This will keep in the refrigerator for weeks.
Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine
with 1 cup sauce. Heat well on stove or in a chafing dish. Serve
with small pieces of French bread or use teethpicks to spear
andouille. You will need plenty of napkins, also, too. "Other smoked
sausages may be used, but we like andouille." From Justin Wilsons
"Outdoor Cooking With Inside Help ."
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Angel Hair Pasta with Shrimp
Categories: Pasta Main dish Fish
Servings: 4
1 1/2 T Butter
1 1/2 T Flour
1 1/2 c Milk
1/2 c 35 per cent cream
1 1/2 T Pesto sauce
1 1/2 T Chopped parsley
1 T Minced garlic
2 T Grated paresan cheese
1/2 ts Salt
1/2 ts White pepper
1 x Worcestershire and tabasco
2/3 lb Capellini
1/2 ea Red pepper, cut in strips
1/4 lb Snow peas, trimmed
1 lb Jumbo shrimp
In a saucepan over medium heat, melt butter, stir in flour and cook
for a few minutes until golden. Add milk and cream, bring to a gentle
simmer and continue to stir until thickened. Add pesto, parsley,
garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir
until blended. Reduce heat and keep warm, stirring occasionally. Cook
pasta quickly in a large pot of boiling water (3 to 4 minutes, or
until al dente). At the same time, poach the pepper, snowpeas and
shrimp in another pot of boiling water ( 2 or 3 minutes, or until just
heated through). Drain the pasta, mix it with the sauce and portion it
into heated individual serving bowls. Garnish each portion with
shrimp and vegetables, and serve immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Aniseed Charabeli
Categories: Cookies Desserts
Servings: 300
1 1/4 c Sugar
2 ea Eggs
1 2/3 c Flour, all-purpose; sifted
2 ts Aniseed, grated
1 x Grated peel of 1/2 lemon
Sprinkle baking sheets with flour. In a large bowl, beat sugar and
eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape
dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each
piece into a half-moon shape. Slash outer edge of half-moon in 3
places with a sharp knife. Place on prepared baking sheets. Cover
and let stand overnight at room temperature. Preheat over to 375
deg. Bake cookies 12 to 15 minutes or until golden. Remove from
baking sheets immediately; cool on rack. This cookie is very hard
and crisp. It makes an excellent "dunking" cookie!
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Aniseed Cookies
Categories: Cookies Desserts
Servings: 40
4 ea Eggs; separated
1 3/4 c Powered sugar; sifted
1 x Pinch salt
2 c Flour, all purpose
1/4 ts Baking powder
2 ts Aniseed; ground
Grease and flour baking sheets. Beat egg yolks, powdered sugar and
salt in a large bowl until pale and creamy. Beat egg whites until very
stiff; fold into egg yolk mixture. Siftflour, baking powder and
aniseed onto egg mixture; fold in quickly but thoroughly. Fill a
pastry bag fitted with a plain nozzle with cookie mixture. Pipe in
small rounds onto prepared baking sheets. Let stand overnight to dry
out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: ANOTHER BEAN SALAD
Categories: Salads Vegetables
Servings: 10
1 c Sugar
1/2 ts Salt
1 c Vinegar
16 oz Green beans, can, drained
16 oz Yellow beans, can, drained
16 oz Lima beans, can, drained
16 oz Garbanzo beans, can, drained
16 oz Red kidney beans, drained
1 ea Green pepper, slivered
4 ea Celery, sliced
3 ea Onions, medium, sliced thin
Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over
them. Marinate for 24 hrs in refrigerator, stirring occasionally.
Cal: 313.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Antipasto
Categories: Appetizers Dips
Servings: 10
2 ea Green peppers
1 ea Medium onion
2 ea Stalks of celery
3 ea Carrots
1 ea Garlic clove
1/2 lb Sliced mushrooms
1 ea Flowerets of med cauliflower
2 T Oil
1 c Tuna fish drained
1 ea Juice of one lemon
1 ts Granulated sugar
13 oz Bottle of ketchup
Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes.
Pour into sterilzed jars, cool and refrigerate. When serving, place
antipasto in a pretty dish, surround with crackers.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple And Cream Kuchen
Categories: German Cakes Desserts
Servings: 4
1 x ------------cake------------
1 pk Yeast; dry, active
1/2 ts Salt
4 T Sugar
2 c Flour; unbleached, unsifted
1/4 c Butter or margarine
1/2 c Milk
1 ea Egg; large
1 x ----------filling-----------
3 c Apples; tart, sliced
1 T Lemon juice
1 ts Cinnamon
3/4 c Sugar
2 T Flour; unbleached
8 oz Cream cheese; softened
1 ea Egg; large
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to
milk. Heat until very warm (120-130 degrees F.). Gradually add milk
to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour.
Beat with an electric mixer on high speed for 2 minutes. Mix in
enough flour to form a soft dough. Knead for 5 to 10 minutes, until
dough is shiny and elastic. Place in greased bowl and let rise for 1
hour or until doubled in bulk. Pat dough into well-greased 10-inch
springform pan pressing the dough 1 1/2 inches up the sides of the
pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar,
and 2 T of flour. Arrange in rows on top of the dough. Beat together
cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise
in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best
when served warm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple And Rum Custard Cake
Categories: German Cakes Desserts
Servings: 8
1 x -----------crust------------
1 1/2 c Flour; unbleached, unsifted
5 T Sugar
1 T Lemon rind; grated
2/3 c Butter or margarine
1 ea Egg yolk; large
1 T Milk
1 x ----------filling-----------
1/2 c Soft bread crumbs
2 T Butter or margarine; melted
4 c Apples; tart, sliced
1 T Lemon juice
1/4 c Sugar
1/4 c Raisins; *
1/4 c Rum
3 ea Eggs; large, beaten
1/3 c Sugar
1 3/4 c Milk
* Soak raisins in 1/4 cup rum for 1/2 hour before using.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in
butter or margarine until mixture resembles coarse crumbs. Add egg
yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of
a 10-inch Springform pan that has sides only greased. Press dough up
sides of pan for 1 inch. FILLING: Toss together bread crumbs and
melted butter. Spread evenly over pastry crust. Toss apple slices,
lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain
raisins, reserving rum, and sprinkle raisins over apples. Bake in a
preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar
until thick and lemon-colored. Stir in milk and reserved rum. Pour
custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT remove
springform pan until cool.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: APPLE BRANDY BUTTER
Categories: Fruits
Servings: 1
6 c Fresh unsweetened applesauce
1/2 c Calvados
1 c Sugar
1/2 c Orange blossom honey
1 T Ground cinnamon
1/4 ts Ground cloves
Place all ingredients in heavy saucepan. Bring to a boil over medium
heat, stirring frequently. Cook for about 15 minutes, or until mixture
begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch
headspace. Vacuum seal. Makes 6 1/2 pint jars. From Gourmet
Preserves, Judith Choate.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Cake
Categories: German Fruits Cakes
Servings: 6
6 ea Apples; medium, tart
2 ea Lemons; medium, juiced
3 T Sugar
3 T Butter
3/4 c Sugar
2 ea Egg yolks; large, divided *
1/2 ea Lemon;juiced and peel grated
1 ts Baking powder
1 1/2 c Flour; unbleached
3/4 c Milk
1 T Rum
2 ea Egg whites; large
1 T Butter; to grease cake pan
1 ts Vegetable oil
3 T Confectioners' sugar
* Do not put the egg yolks together as they will be used
individually.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Peel apples, cut in half and core. Cut decorative lengthwise
slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and
sugar. Set aside. Cream butter and sugar together. One at a time,
beat in egg yolks. Gradually beat in lemon juice and grated peel.
Sift baking powder and flour together. Gradually add to batter. Blend
in milk and rum. In a small bowl, beat egg whites until stiff. Fold
into batter. Generously grease a springform pan. Pour in batter and
top with apple halves. Brush apples with oil. Bake in a preheated
350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle
with confectioners' sugar.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: APPLE CAKE
Categories: Cakes Desserts
Servings: 8
1/3 c Margarine
2/3 c Sugar
1 c White flour
1 c Whole-wheat flour
1/2 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
1/2 ts Salt
1 ts Baking soda, in 2/3 c water
1 c Finely chopped apple
1/3 c Raisins
1/3 c Chopped walnuts
2 ea Egg whites, whipped
Cream the margarine and sugar. Add dry ingredients and water
alternately, then apple. Dust the raisins and nuts with a small
amount of flour and add them to the batter. Fold in the egg whites.
Bake in a 8 in. square nonstick pan at 350F for 30 to 40 min. or until
firm. Cal: 295; Fat 2 1/5g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Cake With Icing
Categories: Cakes
Servings: 6
3 ea Large eggs
1 1/2 c Oil
2 c Sugar
3 c Flour
1 ts Soda
1 ts Salt
2 ts Vanilla
1 c Pecans
3 c Cored, peeled, diced apples
4 oz (1 cube) margarine
1 c Packed brown sugar
1/4 c Milk
Mix all cake ingredients together and pour into 9 x 13-inch oblong
pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes
out clean when inserted in center of cake. Cook icing ingredients in
small saucepan 2 1/2 minutes and pour over warm cake.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Cheddar Cookies
Categories: Cheese Cookies Fruits
Servings: 6
1/2 c Butter
1/2 c Sugar
1 ea Egg; lg
1 ts Vanilla
1 1/2 c Unbleached flour
1/2 ts Baking soda
1/2 ts Cinnamon; ground
1/2 ts Salt
6 oz Cheddar; sharp, shredded
1 1/2 c Apples; cored,peeled,chopped
1/4 c Nuts; chopped
Cream the butter and sugar until light and fluffy, then stir in the
egg and vanilla. Add the combined dry ingredients, blending well.
Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the
dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15
minutes. Remove from the cookie sheet and cool on a wire rack or
plate.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Cheddar Shortcake
Categories: Cakes Cheese Desserts
Servings: 6
1 x ---------shortcake----------
2 1/2 c Biscuit mix; bisquick
4 oz Cheddar; sharp, shredded
2/3 c Milk
1/3 c Butter; melted
1 x -------apple topping--------
3/4 c Brown sugar; packed
3 ts Cornstarch
1/2 ts Cinnamon; ground
1/4 ts Salt
1 c Water
4 c Apples; peeled,cored, sliced
1 x ----------topping-----------
1 x Heavy cream; whipped
Heat the oven to 425 degrees F. Combine the biscuit mix and the
cheddar cheese then stir in the milk and butter. Spread the dough
into two greased 8-inch layer pans and bake in the preheated oven for
20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in
a large saucepan. Stir in the water and cook until clear and
thickened. Att the apples, cover and simmer until the apples are
tender. Spoon half of the apple mixture over one layer. Top with the
second layer and remaining apples. Serve warm with whipped cream for
a topping.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Cheddar Wontons
Categories: Cheese Desserts Fruits
Servings: 6
1 x Peanut oil
1 pk Wonton skins
2 ea Apples; md, *
10 oz Cheddar; sharp, cubed
1 x ---------garnishes----------
1/2 c Brown sugar
2 ts Cinnamon; ground
* Core the apples and cut into small pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Mix the brown sugar and cinnamon together and set aside. Preheat
the peanut or vegetable oil in a deep fryer or other pan used for deep
frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton
skin and seal according to the directions on the package. Deep fry
until golden brown. Coat with the brown sugar - cinnamon mixture and
serve. This is good served hot or cold.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Crunch Muffins
Categories: Muffins
Servings: 4
1 1/2 c Unbleached flour, sifted
1/2 c Sugar
2 ts Baking powder
1/2 ts Salt
1 1/2 ts Ground cinnamon
1/4 c Vegetable shortening
1 ea Large egg, slightly beaten
1/2 c Milk
1 c Tart apples *
1 x Nut crunch topping
* Apples are to be washed and cored. Shred the unpeeled apples for
recipe.
----------------------------------------------------------------------
---- Sift together flour, sugar, baking powder, salt and cinnamon into
mixing bowl. Cut in shortening with pastry blender until fine crumbs
form. Combine egg and milk. Add to dry ingredinets all at once,
stirring just enough to moisten. Stir in apples. Spoon batter into
paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle
with nut crunch topping. Bake in 375 degree oven 25 minutes or until
golden brown. Serve hot with butter and homemade jelly or jam. NUT
CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped
pecans and 1/2 t ground cinnamon in small bowl.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Juice Roast
Categories: Beef
Servings: 6
4 lb Boneless beef chuck roast
2 ea Med. onions, sliced
2 T Butter or shortening
1 c Apple juice
1 T Catsup
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme leaves
1/4 ts Prepared mustard
1/8 ts Basil leaves
3 ea Large sweet potatoes
1 x Lemon juice
1 x Chopped parsley or
1 x Apple rings and parsley
1 x Gravy
----------------------------------------------------------------------
---- Cook onions in 1 T butter or shortening in Dutch oven until
tender-crisp; set aside. Brown roast in remaining butter or
shortening in Dutch oven over medium heat 15 to 20 minutes or until
browned on both sides. Pierce entire surface of meat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard and basil;
add to meat. Top meat with reserved cooked onions; cover and cook
slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with
lemon juice for bright color; add to meat. Continue cooking, covered,
30 to 40 minutes or until meat and potatoes are tender. Place meat
and potatoes on warm platter. Sprinkle potatoes with chopped parsley
or garinish with apple rings and parsley, if desired. Serve gravy over
sliced meat. NOTE: After apple juice mixture is added to browned meat,
it may be marinated in the refrigerator until 3 to 4 hours before
serving time; turn meat several times. If Dutch oven is cast iron,
transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid;
add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T
Unbleached Flour; stir gradually into cooking liquid. Heat to
boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper,
if desired. Gravy may be served in Large Apple that has been scooped
out, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Pancakes
Categories: German Fruits Desserts
Servings: 4
2/3 c Flour; unbleached, unsifted
2 ts Sugar
1/4 ts Salt
4 ea Eggs; large, beaten
1/2 c Milk
2 c Apple; slices
3/4 c Butter or margarine
2 T Sugar
1/4 ts Cinnamon
Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk
together. Gradually add flour mixture; beat until smooth. Saute
apples in 1/4 c of butter until tender. Mixt 2 T sugar and the
cinnamon together; toss with apples. Melt 2 T butter in a 6-inch
diameter, deep frypan. Pour in the batter to a depth of about
1/4-inch. When set, place 1/4 of the apples on top; cover with more
batter. Fry pancake until lightly browned on both sides. Keep warm.
Repeat the procedure 3 times, until all batter and apples are used.
Serve immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Pie In Cheddar Crust
Categories: Cheese Desserts Fruits
Servings: 6
1 x -------cheddar crust--------
2 c Unbleached flour; sifted
1 1/4 c Cheddar; md, shredded
1/2 ts Salt
2/3 c Vegetable shortening
1 x Water; iced
1 x ----------filling-----------
7 c Apples; *
1/2 c Sugar
2 ts Unbleached flour
1/2 ts Cinnamon; ground
2 ts Butter or regular margarine
1 ea Egg yolk; lg, beaten
1 ts Water
* Use tart cooking apples such as Macs or Granny Smith's. Core,
pare
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl.
Using a pastry blender or two knives, cut in the shortening until
coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be
needed) and using a fork, toss the crumbs until a dough is formed.
Press the dough firmly into a ball. FILLING: Divide the pastry almost
in half and roll out the larger half, on a lightly floured surface, to
a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming
the edges to 1/2-inch beyond the rim of the pie plate. (Note: When
lining the pie plate, be careful not to stretch the pastry when
spreading it out. This will cause holes or the pastry will shrink and
the filling will run over in the oven as it is baked. Place in the
pie plate and gently, working from the center, spread the pastry out
until it covers the bottom of the pie plate and then lay the rest of
the pastry over the rim and trim.) Combine the apples, sugar, flour,
and cinnamon in a bowl, mixing well. Arrange the apple mixture in the
pastry lined pie plate. Roll out the remaining pastry to an 11-inch
circle. Gently fold into quarters and cut steam slits in the folds.
Unfold the crust and place on top of the filling, trimming the crust
to 1-inch beyond the rim of the pie plate. Fold the top crust under
the lower one and flute to form a ridge around the edge of the pie
plate. Combine the egg yolk and water, then brush the mixture over
the top crust and rim. Bake in a 400 degree F. oven for 45 to 50
minutes or until apples are tender and the crust is a golden brown.
Cool on a wire rack until slightly warm and serve with Vanilla Ice
Cream, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Raspberry Pie
Categories: Desserts Pies
Servings: 8
1 x Crust
2 c All purpose flour
7 oz Lard
1 T Pple cider vinegar
1/2 ts Salt
6 T Cold water
1/2 c + 1 tablespoon sugar
2 T Flour
1 ts Cinnamon
** FILLING 1 pt raspberries 8 LG
Granny Smith apples 1 1/2 T Lemon Juice pt NUTMEG
pt CLOVES Freeze the flour in a medium bowl
for one (1) hour. Refrigerate the lard f one (1) hour then cut into
cubes. In small cup combine vinegar, salt and water. Measure 1 cup
flour on to table, place lard cubes on top then cover with the
remaining flour. Roll rolling pin over the mixture until all of t
pieces have been flattened and slightly incorporated. Scrap into a
bowl an mix with liquid. Turn dough out onto a lightly floured
surface. With a lightly floured rolling pin, roll out a rectangle
about 8 X 12 inches. Fol to the center and roll out slightly to form
an 8 inch square. Roll and fol once more. Wrap in parchment or waxed
paper and refrigerate until needed. Peel and cut and core apples into
eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with
lemon juice. Blend together 1/2 cup sugar with f and spices. Add
apples and toss until evenly coated. Add raspberries last toss
lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round
5 inches larg than dish. Place and fit into dish and trim overhang to
one (1) inch. Spo in apples and dome evenly. Roll out remaining
shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in
center of dough. Bake 425 degr for 10 minutes, lower temperature to
400 degrees for 40 minutes, turning to brown evenly, Let cool.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Strudel
Categories: German Fruits Desserts
Servings: 6
6 c Apples; tart, sliced
3/4 c Raisins
1 T Lemon rind; grated
3/4 c Sugar
2 ts Cinnamon
3/4 c Almonds; ground
8 oz Fillo leaves; 1/2 box,thawed
1 3/4 c Butter;(no margarine),melted
1 c Bread crumbs; finely crushed
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set
aside. Place 1 fillo leaf on a kitchen towel and brush witl melted
butter. Place a second leaf on top and brush with butter again.
Repeat until 5 leaves have been used, using about 1/2 c of butter.
Cook and stir bread crumbs with 1/4 c of butter until lightly browned.
Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of
the filling in a 3-inch strip along the narrow end of the fillo,
leaving a 2-inch border. Lift towel, using it to roll leaves over
apples, jelly roll fashion. Brush top of the strudel with butter and
sprinkle with 2 T crumbs. Repeat the entire procedure for the second
strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes,
until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen
fillo leaves for strudel can be found at most supermarkets in the
frozen foods sections.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Strudel
Categories: Desserts
Servings: 8
3 ea Apples slice thin or grate
1 c Sugar
1/2 c Raisins
1/2 c Chopped nuts
1 x Cinnamon
1 x Grated rind of lemon
6 ts Butter
1 c Bread crumbs
Prepare and measure all ingredients. Mix everything together. Melt
the butter or shortening. Open package and unfold leaves carefully.
Place one leaf on damp cloth. Paint leaf lightly with melted butter.
Use pastry brush. Sprinkle with dry bread crumbs or crushed corn
flakes. Place second leaf directly onver first leaf. Paint second
leaf with butter and sprinkle with bread crumbs or crushed corn
flakes. Mix sliced apples, buts, raisins, cinnamon and sugar. Place
mixture on edge of dough nearest you in one strip. Roll like jelly
with aid of napkin. Place strudel on buttered tin and paint top
lightly with melted butter. Mark individual portions with a sharp
knife. Bake in hot oven, 350 to 400 degrees F. for about 35 minutes
until golden brown. Cut in portions while still warm. CHERRY STRUDEL:
2 Heaping cups pitted cherries, fresh or canned 1 Cup sugar 1 Cup dry
bread crumbs 6 Tablespoons melted butter Follow recipe for Apple
Strudel, substituting cherries for apples, raisins, and cinnamon.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Swirl Cake
Categories: Desserts Cakes
Servings: 12
2 c Apples
3 T Sugar
1 ts Cinnamon
2 c Sugar
1 c Cooking oil
4 ea Eggs
1/4 c Orange juice
2 ts Vanilla
3 c Sifted flour
1 T Baking powder
1/2 ts Salt
Peel, core, and chop apples into small pieces. Mix together with 3
tablespoons sugar and cinnamon. Set aside. In large bowl, combine
sugar and cooking oil; beat. Add eggs, orange juice, and vanilla.
Sift together flour, baking powder, and salt; add to creamed mixture.
Beat until smooth. Pour one third batter into greased and floured 12
cup bundt pan alternating with one half apple mixture. Repeat. End
with layer of batter on top. Bake at 325 degrees F for 60 minutes or
until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire
rack or serving plate to complete cooling. Sprinkle with
confectioners sugar.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple Turnovers
Categories: Cheese Fruits Pies
Servings: 6
2 1/4 c Unbleached flour
1/4 ts Salt
2/3 c Vegetable shortening
6 oz Cheddar; sharp, shredded
1 x Water
3/4 c Brown sugar; firmly packed
1 ts Cinnamon; ground
6 ea Apples; pared and cored
1/4 c Butter
Heat the oven to 425 degrees F. Combine the flour and salt, mixing
well, then cut in the shortening until the mixture resembles coarse
crumbs. Sir in the cheese and sprinkle with water while mixing
lightly with a fork, (From 6 to 8 Tbls of water maybe required),
continue mixing until dough makes a ball. Divide the dough into three
equal portions and roll each portion, on a lightly flour surface, into
a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares.
Combine the brown sugar and cinnamon, then fill the centers of the
apples topping each apple with butter. Sprinkle the remaining brown
sugar mixture over the pastry. Place an apple in each square and fold
the corners to the center, pinching the dough at the top of the apple
to seal. Bake in the preheated oven for 30 to 35 minutes. Top with
whipped cream.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apple-Cheddar Muffins
Categories: Breads Cheese Fruits
Servings: 4
1/2 c Shortening
1/2 c Sugar; granulated
2 ea Eggs; lg
1 1/2 c Unbleached flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
3/4 c Oats; quick cooking
1 c Apples; finely chopped
2/3 c Cheddar; sharp coarse grate
1/2 c Pecans; chopped
3/4 c Milk
1 x Apple slices; *
1 x Butter; melted
1 x Cinnamon-sugar mixture
* You should have 12 to 15 thin slices of unpeeled red apple for
this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Preheat the oven to 400 degrees F. Cream the shortening and
sugar together and add the eggs, one at a time, beating well after
each addition. Combine the flour, baking powder, baking soda, and
salt in a mixing bowl, mix lightly. Gradually stir the flour mixture
into the shortening mixture. In this order, add the oats cheddar and
pecans, mixing well after each addition. Gradually add the milk,
stirring until all the ingredients are just moistened. Grease the
muffin pans and fill each cup 2/3rds full of batter. Dip the apple
slices in the melted butter and then into the cinnamon-sugar. Press 1
apple slice into the top of each muffin. Sprinkle lightly with
cinnamon-sugar and bake for 25 minutes in the preheated oven, or until
golden brown.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: APPLESAUCE TEA BREAD
Categories: Breads
Servings: 20
2 1/2 c White flour
2 ts Baking powder
1/2 ts Salt
1/2 c Sugar
1 T Cinnamon
8 oz Applesauce
1 ea Egg
1 c Skim milk
Mix the dry ingredients together and add the applesauce, then the egg
and milk. Pour into nonstick loaf pan and bake at 350F for 50 min.
Remove and cool. Cal: 77 (slice); Fat: 1/10g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Apricot Chicken Thighs
Categories: Low-cal Chicken
Servings: 6
1/2 c Apricot nectar
1/4 c Dry sherry
2 T Soy sauce
1 T Lemon juice
1 T Prepared mustard
1/2 ts Ground ginger
6 x Chicken thighs(2 lb),skinned
12 x Dried apricot halves
Combine all but chicken and dried apricots. Mix well, set aside. Trim
excess fat from chicken. Rinse chicken with cold water, pat dry. Place
chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture
over chicken. Cover and bake at 350 deg F for 45 minutes. Uncover, and
place aproicot halves in apricot nectar mixture. Continue baking,
uncovered, 15 minutes or until chicken is tender. Remove chicken to a
warmed serving platter, discarding apricot nectar mixture. Garnish
each thigh with 2 apricot halves. Serve immediately. PER SERVING: 192
calories, 18 g protein, 7.7 g fat, 8.5 g carbohydrates, 65 g
cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Artichoke Dip
Categories: Dips Appetizers
Servings: 4
1 c Parmesan cheese
1 c Mayonnaise
1 1/2 c Artichoke hearts
1 x Garlic powder
Combine equal amounts Parmesan cheese and mayonnaise. Add garlic
powder. Add artichoke hearts and combine with cheese mixture. May be
served cold or heated 10 to 20 minutes in 350F oven or until cheese is
melted (do not heat in microwave). Serve with chips or as a spread on
french bread.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Artichoke Salad
Categories: Cajun Salads
Servings: 10
4 ea Fresh artichoke hearts
1 T Wine vinegar
2 c Artichoke hearts, quartered
1 ts Louisiana hot sauce
1 ea Small garlic clove
2 ts Salt
1 ts Lea & perrins
3 T Olive oil
1 T Lemon juice
In a wooden salad bowl, mash garlic and salt with a strong fork. Add
fresh artichoke hearts, and mash with the garlic and salt. Add olive
oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add
hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put
canned artichoke hearts in dressing and let marinate for 1 hour, then
eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor
Cooking With Inside Help."
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Artichoke Soup
Categories: Soups
Servings: 4
19 oz Artichoke hearts drained
1 1/2 c Chicken broth
1 T Lemon juice
1/2 ts Salt
1 ea Dash of white pepper
1 c 18% table cream
1 ea Thin slices of lemon
Puree artichokes and chicken broth. Place in saucepan with lemon
juice, salt and pepper. Heat just to boiling. Remove from heat and
stir in cream. Chill Soup. If hot is required, reheat, but to not
boil. Garnish with lemon slices. Yield 4-6 servings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Artichoke Spinach Dip
Categories: Dips
Servings: 1
1 1/2 oz 340ml jr artichokes drained
10 oz Bag spinach
3/4 c Mayonnaise
3 T Lemon juice
1/2 ts Grated lemon rind
1 ea Tabasco to taste
1 ea Salt and pepperr
Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze
dry and chop in food processor. Add chopped artichoke hearts and
remaining ingredients and process just until blended. Prepare a day
in advance. Serve with vegetable sticks. Yield 2 1/2 cups.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Artichoke Squares
Categories: Appetizers
Servings: 24
2 ea 6-oz jars marinated artichok
1 ea Small onion, mincec
4 ea Large eggs
1 ea 8-oz. package mozzarella che
1/4 c Dried bread crumbs
2 T Chopped parsley
1/4 ts Salt
1/4 ts Pepper
1 x Non-toxic flowers for garnis
Calories per serving: 60
Fat grams per serving: 5 Approx. Cook Time:
Cholesterol per serving: 43
Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain
liquid from second jar of artichokes and discard. Finely chop all
artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid
in saucepan, over medium heat, cook minced onion until tender. In
medium bowl, with fork, beat eggs until blended. Stir in cooked onion
and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt
and pepper. Spread mixture evenly in baking dish. If not baking right
away, cover and refrigerate.
ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake
artichoke mixture 30 to 35 minutes until set and lightly browned. Cool
15 minutes in dish on wire rack. With knife, cut lengthwise into 4
strips then cut each strip crosswise into 6 pieces. Arrange appetizer
on platter; garnish and serve. MAKES 24 HORS D'OEUVRES.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Artichoke Tart In Walnut Pastry
Categories: Tarts Vegetables
Servings: 8
8 ea Chopped scallions,
6 oz Jar marinated artichoke hear
1 c Light cream
3 ea Eggs
1/2 pt Salt
1 c All purpose flour
1/2 pt Salt
8 T Cold unsalted butter, cut up
1 ea Egg
1 CL garlic, finely minced 4 T butter ea
Ground pepper, to taste 8 oz Gruyere cheese, grated
WALNUT PASTRY 1/2 c walnuts, toasted, cooled
Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and
garlic in butter until softened. Cut artichoke 2. Combine cream,
eggs, salt and pepper in medium bowl. 3. Sprinkle grated cheese over
the bottom of the partially baked crust. 4. Bake 35 minutes until
golden and slightly puffy. Let rest 10 WALNUT PASTRY 1. Process
walnuts until coarsely ground. Add flour and salt to work 2. Place
pieces of butter atop dry ingredients and pulse until mixture 3. Add
egg and process just until mixture begins to hold together. Do 4.
Remove dough from processor and shape into a flattened disc. Cover
5. Roll dough large enough to fit into 10 inch quiche or tart pan.
6. Line chilled pastry with large sheet of aluminum foil and fill
with
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Asparagus with Mushrooms and Fresh Coriander
Categories: Vegetables
Servings: 6
1 lb Fresh asparagus
2 T Butter
1/2 lb Mushrooms, sliced (2 cups)
2 T Chopped shallots
1/2 ts Salt
1 ea Freshly ground black pepper
4 T Chopped, fresh coriander
Trim off tough part of asparagus stalk, about 2 to 3 inches from
bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from
top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a
non stick frying pan. Add mushrooms and cook over high heat, tossing
and shaking, until mushrooms are lightly browned. Add asparagus.
Cook, stirring and tossing for about 1 minute. Add shallots, salt and
pepper. Sprinkle with coriander. Cook for 30 seconds.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Assam Spicy Shrimp
Categories: Fish Main dish
Servings: 6
1 x ---------marinating---------
1 1/2 c Water
2 lb Headless shrimp
1 T Oyster sauce
1/2 ts Hot chili sauce
6 oz Tamarind
1 x ----------cooking-----------
3 oz Young ginger root
4 ea Large garlic cloves
1 ts Blachan
2 ea Small red onions
3 T Oyster sauce
1 T Dark soya sauce
1 T Hot chili sauce
3 T Oil
1/4 c Packed brown sugar
MARINATING: Break tamarind apart, place in a small saucepan with
water. Simmer, covered, for about 10 minutes or until pasty coating
separates from seeds. Press through a sieve or food mill to extract
all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly,
pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind
liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut
young ginger into toothpick-sized slivers. If using mature ginger,
peel and sliver. Peel and sliver garlic. Place blachan in a
non-stick pan and heat gently fro 3 to 4 minutes to develop the
flavors. Pell and cut red onions into wedges. Combine oyster, soy
and chili sauces with blachan; stir into remaining tamarind liquid.
Heat a large wok over high heat. When a drop of water sizzles
immediately into steam pour in 2 tablespoons of the oil. Swirl up
sides of wok, and when just at smoking point, dump in ginger and
garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil
as needed, stir frey shrimp in batches until orange red, about 3
minutes. Pour sauces over all the shrimp in the wok and cook at a
brisk bubble over high heat until shrimps are aromatic and sauces have
reduced and thickened to enrobe the shells, about 8 minutes. Mix in
sugar and onion wedges, taste to adjust seasoning, sweetening and
spiciness. Makes plenty for 6 as a principal dish with rice, enough
for 8 with other dishes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: AUDREY'S ORIENTAL CHICKEN
Categories: Poultry Main dish
Servings: 4
1/4 c Firmly packed brown sugar
2 T Cornstarch
1/4 c Vinegar
1 T Soy sauce
1 ea 15 oz. can pineapple chunks
1 c Strips, green pepper
1 c Thin onion rings
1 T Oil
2 ea Boneless chicken breasts*
*Cut into thin strips. In a medium bowl, combine sugar and cornstarch.
Gradually stir in vinegar and soy sauce. Stir in pineapple, green
pepper and onion, set aside. Heat oil in wok. Add chicken and stir
fry, just until tender, and chicken has turned white. Add pineapple
and vegetable mixture; stir until well mixed. Cover and simmer over
low heat 15 minutes. Cal: 314; Fat 7g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Autumn Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs
3 T Sugar
1/2 ts Cinnamon
1/4 c Margarine, melted
16 oz Cream cheese, softened
1/2 c Sugar
2 ea Large eggs
1/2 ts Vanilla
4 c Thinly slied peeled apples
1/3 c Sugar
1/2 ts Cinnamon
1/4 c Chopped pecans
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of
9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine
cream cheese and sugar, mixing at medium speed on electric mixer,
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in vanilla, pour over crust. Toss apples with
combined sugar and cinnamon. Spoon apple mixture over cream cheese
layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10
minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs
for crust. Continue as directed.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: AVGOLEMONO SOUP (LEMON)
Categories: Soups
Servings: 10
2 c Milk
2 T Cornstarch
6 ea Egg yolks, beaten
2 qt Basic chicken stock
1/2 c Long grain rice
1/2 ea Stick butter 1/8 lb
1 ea Chopped parsley to taste
1 c Fresh lemon juice
1 ea Grated lemon peel (optional)
1 ea Salt and pepper
Stir the milk and cornstarch together and beat in the egg yolks. Set
aside. Bring the stock to boil in a 4 qt. soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min.
Remove the soup form heat, add milk and egg mixture, stirring
carefully. Continue to cook for a moment until all thickens. Remove
from the heat again and add the butter, chopped parsley, and lemon
juice. You may wish to add some grated lemon peel as well.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Avocado And Raisin Dip
Categories: Vegetables Dips Fruits
Servings: 4
2 ea Avocados; peeled & chopped
1/2 c Raisins
1/2 c Vegetable oil
1/4 c Lime juice
1 ts Sugar
1 ts Salt
1/4 ts Freshly ground pepper
Place all ingredients in blender container. Cover and blend on high
speed until smooth, about 45 seconds. Serve with raw vegetables,
assorted crackers or fried tortillas. Makes 1 2/3 cups of dip.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Baba Ghannouj
Categories: Appetizers Vegetables
Servings: 6
1 x Med eggplant, peeled *
1/4 c Tahini
1 T Lemon juice
1 x Clove garlic
1/4 ts Black pepper
1 ds Ground cumin
2 T Sesame seeds
2 T Finely chopped fresh parsley
* and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender,
about 8 minutes. Place cooked eggplant in food processor. Add tahini
(sesame paste),lemon juice, and garlic. Puree. Stir in remaining
ingredients; spoon into serving bowl. Garnish with parsley sprig.
Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have
thinner peels and a sweeter flavor. Select
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bacon And Onion Muffins
Categories: Muffins Dinner Brunch
Servings: 6
1/2 lb Bacon, diced
1/4 c Chopped onion
2 1/4 c Unbleached flour, sifted
3 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 ea Large eggs, slightly beaten
1/3 c Milk
1 c Dairy sour cream
1 x Sesame seeds
Fry bacon until crisp in skillet. Remove with slotted spoon and drain
on paper towels. Saute onion in 1 T bacon drippings until tender (do
not brown). Set aside to cool. Sift together flour, baking powder,
baking soda and salt in large mixing bowl. Combine eggs, milk and sour
cream in small bowl; blend well. Add all at once to dry ingredients,
stirring just enough to moisten. Stir in bacon and sauteed onion.
Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds
full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20
minutes or until golden brown. Serve hot with homemade jelly or jam.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bacon Horseradish dip
Categories: Dips
Servings: 2
1 c Mayonnaise
1 c Sour cream
1/4 c Bacon bits
1/4 c Horseradish
Stir all ingredients until well mixed. Cover; chill. Makes 2 cups.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bacon, Cheese, And Tomato Sandwiches
Categories: Vegetables Breads
Servings: 3
3 ea Slices bacon
3 ea Slices rye bread, toasted
2 T Mayo. or salad dressing
1/2 ts Dried dill weed
1 ea Large tomato, sliced
3 ea Slices swiss cheese
Place bacon on microwave rack in glass dish. Cover loosely and
microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with
mayonnaise; sprinkle with dill. Place toast slices on serving plate;
top with tomato and cheese slices. Crumble bacon and sprinkle over
top. Microwave uncovered on high (100%) until cheese begins to melt, 1
to 1 1/2 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bagel Thins, Lo Cal, Lo Salt
Categories: Appetizers Breads Low-cal
Servings: 20
1 ea Bagel
2 ts Soft margarine, melted
1 ts Oregano, dried
Using a very sharp serrated knife, slice bagel into very thin rounds.
Arrange in single layer on baking sheet; brush with margarine.
Sprinkle with oregano. Bake in 350F oven for 12 minutes. Let cool
and store in airtight container for up to 1 week. Per 1 piece serving:
14 cal; .5g fat, 0 cholesterol, 15 mg salt.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: BAILEY'S BOUILLABAISSE (FISH STEW)
Categories: Fish Main dish
Servings: 9
1 ea Onion, large diced
2 c Celery, diced
3 ea Potatoes, small diced
3 c Boiling water
2 c Skimmed milk
1 1/2 lb Cod or flounder
2 c Broccoli, diced
2 c Cauliflower, diced
1 1/2 ts Salt
1/2 ts Pepper
1/2 ts Marjoram
1/2 ts Basil
Cook the onion, celery, and potatoes in the water for 10 minutes. Mix
a little milk with the flour to form a soupy paste and set aside. Add
the remaining ingredients and bring to a boil. Add the flour mixture,
stirring constantly. Simmer for 15 to 20 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Baked Beans
Categories: Bar-b-q Vegetables
Servings: 4
2 c Pork & beans (16 oz cans)
1/3 c Bottled bar-b-que sauce
1/4 c Brown sugar
1/4 c Golden rasins
1/3 c Tart (granny smith) apples
1/2 c Chopped onion
8 ea Bacon strips
Drain pork and beans and place into oven-proof bowl. Chop onion and
apples and add to beans. Also add Bar-B-Que sauce, brown sugar and
rasins. Mix together and lay bacon strips on top. Place in covered
grill and bake at 350 degrees for 1 to 1 1/2 hours.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Baked catfish fillets with horseradish sauce
Categories: Seafood Main dish
Servings: 4
1 1/2 lb Catfish fillets
1 T Lemon juice
2 x Egg whites
2 T Sour cream
1 T Grated onion
1 x Clove garlic
1/4 ts Dry mustard
1/4 ts White pepper
2 T Butter or margarine
2 T Flour
1 c Milk
4 ts Prepared horseradish
Arrange fish on baking pan sprayed with nonstick cooking spray.
Sprinkle with lemon juice. In small bowl beat egg whites until soft
peaks form. Fold in sour cream, onion, garlic, mustard and 1/8
teaspoon white pepper. Spoon some of mixture on top of each fillet.
Bake at 375F for 20 minutes or until fish is opaque or skewer glides
easily through flesh. Meanwhile in small saucepan melt butter. Blend
in flour until smooth. Stir in milk, hourseradish and remaining 1/8
teaspoon white pepper. Cook and stir over medium heat until mixture
is bubbly and slightly thickened. Serve over fish.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Baked Cheddar Toast
Categories: Cheese Eggs Main dish
Servings: 6
1 c Heavy or whipping cream
1 c Cheddar cheese; md, shredded
1/2 ts Nutmeg
1/4 ts White pepper
4 ea Eggs; lg, well beaten
12 ea Bread slices; white
In the top of a double boiler, combine the cream, cheddar, white
pepper, and nutmeg. Stir over hot water until the cheese melts and
the mixture is well blended. Remove from the heat and cool to
lukewarm. Generously butter a large baking sheet and set aside. Cut
the bread slices diagonally and dip each triangle into the cheddar
mixture. Place 1/2-inch apart on the baking sheet and bake until
browned and bubbly, about 15 minutes. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Baked Pork Chops
Categories: German Pork Main dish
Servings: 6
6 ea Pork chops
1 ea Garlic clove; minced
1 ts Caraway seeds; crushed
2 ts Hungarian paprika; mild *
1/2 ts Salt
1 x Pepper; as desired
1 c White wine; dry
1 c Sour cream (optional)
* Use only Hungarian mild Paprika. It is available at most larger
stores and at specialty shops.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Place the pork chops in an ovenproof casserole. Mix the remaining
ingredients, except sour cream, and pour over the chops. Marinate the
chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in
the marinade in a preheated 325 degree F. oven for 1 hour or until
tender. Add more wine if necessary. Stir sour cream into pan juices
and heat through but DO NOT boil. Serve chops with sour-cream gravy
and buttered noodles or dumplings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Baked Spinach With Cheese
Categories: Cheese Main dish
Servings: 4
1 lb Spinach; fresh *
1/4 lb Butter
1 ea Onion; large, diced
2 ea Garlic; cloves, minced
1/2 ts Salt
1/2 lb Emmenthaler cheese; grated
1 ts Paprika
1/8 ts Nutmeg
1/4 ts Pepper
* Wash and clean spinach of sand. Dry.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Cut spinach into strips. In a large Dutch oven, heat butter
until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add
spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove
from heat. Grease an ovenproof casserole. Sprinkle half the cheese
over the bottom of the casserole. Add the spinach. Sprinkle with
paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360
degrees F about 20 minutes or until cheese bubbles.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Baked Steak And Lima Beans
Categories: Beef
Servings: 8
1 lb Dry lima beans
6 c Water
4 ea Slices bacon
2 lb Round steak (cutin 1"stri
18 oz (1 cn) tomato juice
1 T Packed brown sugar
1/2 ts Salt, or to taste
1 ts Dry mustard
1/2 ts Black pepper
Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes.
Remove from heat; let stand, covered, 1 hour. Do not drain. After 1
hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp.
Drain, reserve drippings. Crumble bacon; set aside. Coat beef with
flour. Brown beef in hot drippings, pour off excess fat. Stir in
beans and onion. Combine toamto juice, brown sugar, salt, peper and
mustard. Pour over beans and beef mizture. Bake covered in 325
degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped
with crunbled bacon and grated cheese to taste.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: BAKED TOMATOES
Categories: Vegetables
Servings: 2
2 ea Good sized plum tomatoes
1 ea Fine bread crumbs
1 ea Grated parmesan cheese
1 ea Dried thyme
Cut each tomato in half and arrange cut side up on a baking dish.
Sprinkle each half lightly with bread crumbs, parmesan cheese and
thyme. Bake for 15 to 20 min.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Baked Vanilla Cheesecake
Categories: Cakes Desserts
Servings: 8
1 x -----------pastry-----------
1 2/3 c All-purpose flour
1 ea Pinch of salt
1/2 c Butter, cut in small pieces
1 T Butter; (add to above)
2 T Sugar
1 ea Egg
4 T Ice water
1 x ----------filling-----------
1 1/2 lb Cream cheese
1/4 c Oil
1 1/4 c Sugar
3 ea Eggs; separated
1/4 c Cornstarch
5 ea Drops vanilla extract
1/2 c Milk
Sift flour and salt into a large bowl. Using a pastry blender or 2
knives,cut in butter until evenly distributed and mixture resembles
breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice
water to make a dough. Press into a ball and wrap in foil or plastic
wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured
surface, roll out dough to fit a 10-in flan tin with a removable
bottom. Place dough in tin without stretching. ** FILLING ** Beat
cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in
alarge bowl until smooth. Beat egg whites until stiff; fold into cream
cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until
a wooden pick inserted in center comes out clean. Turn off oven. Let
cheesecake cool in oven with door open slightly. Remove cooled
cheesecake from tin and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Banana Coconut Bread
Categories: Desserts Breads
Servings: 8
1 c Currants
1/2 c Dark rum
3 c Flour
1 ts Salt
1 ts Baking soda
1 ts Baking powder
2 ts Cinnamon
1/2 ts Grated nutmeg
2/3 c Sweetened coconut
1/2 c Vegetable shortening
1 c Packed brown sugar
2 ea Eggs beaten lightly
1/3 c Buttermilk
1 c Mashed ripe banana
Heat rum and place in bowl with currants 1 hour. In separate bowl,
sift together flour, sal, baking soda, baking powder, cinnamon,
nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable
shortening and brown sugar till combined. Add eggs and beat well.
Stir in buttermilk, banana and currant mixture. Combine well. Add
flour mixture and stir till just combined. Spoon batter into greased
loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in
preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1
loaf.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Banana Nut Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Chocolate wafer crumbs
1/4 c Margarine, melted
16 oz Cream cheese softened
1/2 c Sugar
1/2 c Mashed ripe bananas
2 ea Large eggs
1/4 c Chopped walnuts
1/3 c Milk chocolate chips
1 T Margarine
2 T Water
Combine crumbs and margarine; press onto the bottom of a 9-inch
springform pan. Bake at 350 degrees F., 10 minutes. Combine cream
cheese, sugar and banana, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Stir in walnuts, pour over crust. Bake at 350 degrees F.,
40 minutes. Loosen cake from rim;cool before removing rim pf pan.
Melt chocolate pieces and margarine with water over low heat, stirring
until smooth. Drizzle over cheesecake. Chill.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Banana Split Sundaes
Categories: Desserts
Servings: 2
2 oz Semi-sweet chocolate
1/4 c Light corn syrup
1/4 c Sweetened condensed milk
1/4 ts Vanilla extract
1 x Ice cream
2 T Unsalted, roasted peanuts
2 ea Small bananas, quartered
Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100%
power for 2 to 3 minutes or till melted, stirring once. Stir in corn
syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100%
power for 45 seconds to 1 minute or till heated through. Stir in
vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged
quartered bananas around ice cream.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Banana-Brownies, Lo Cal
Categories: Cakes Desserts Cookies
Servings: 16
1 c Flour, all purpose
1/3 c Coca, unsweetened
1/4 c Nonfat dry milk powder
1/4 ts Baking soda
1/4 ts Salt
1 ea Large very ripe banana
1 c Sugar
2 ea Large egg whites
1/4 c Buttermilk
1 ts Vanilla
Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking
spray. Combine flour, cocoa, milk powder, baking soda and salt in
bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food
processor until smooth. Add dry ingredients and pulse just until
blended. Pour into prepared pan. Bake 25 minutes or until toothpick
comes out clean. Cut into 2 in. squares.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Banana-Nut Muffins
Categories: Dinner Breakfast Brunch
Servings: 6
2 c Unbleached flour, sifted
3 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1 c Sugar
2 ea Large eggs
1 1/3 c Mashed ripe bananas (3 med.)
1 c Chopped walnuts
Sift together flour, baking powder and salt; set aside. Cream together
shrtening and sugar in bowl until light and fluffy, using electric
mixer at medium speed. Beat in eggs, one at a time, blending well
after each addition. Stir in mashed bananas. Add dry ingredients all
at once, stirring just enough to moisten. Gently mix in chopped nuts.
Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds
full. Bake in 350 degree F. oven 20 minutes or until golden brown.
Serve hot with homemade jam or jelly.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barbecue Sauce 1
Categories: Cajun Sauces
Servings: 1
3 c Onions, chopped
1/4 c Honey
1 T Garlic, chopped
2 T Lemon juice
1 c Sweet pepper, chopped
1 T Salt
1/2 c Parsley, dried
3 T Lea & perrins
1 c Dry white wine
1/2 ts Mint, dried
3 T Vinegar
1 T Liquid smoke
2 c Ketchup
1/2 T Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them. Bring
to a boil. Cook, covered, on low heat for several hours. From Justin
Wilson's "Outside Cooking with Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barbecue Sauce 2
Categories: Cajun Sauces
Servings: 5
1 x -------seasoning mix--------
1 1/2 ts Black pepper
1 ts Salt
1 ts Onion powder
1 ts Garlic powder
1/2 ts White pepper
1/2 ts Ground cayenne pepper
1 x ------main ingredients------
1/2 lb Bacon, minced
1 1/2 c Chopped onions
2 c Pork, beef or chicken stock
1 1/2 c Bottled chili sauce
1 c Honey
3/4 c Dry roasted pecans, chopped
5 T Orange juice (1/2 orange)
1 x Rind & pulp from 1/2 orange
2 T Lemon juice (1/4 lemon)
1 x Rind & pulp from 1/4 lemon
2 T Minced garlic
1 ts Tabasco sauce
4 T Unsalted butter
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
in the onions, cover pan, and continue cooking until onions are dark
brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock,
chili sauce, honey, pecans, orange juice, lemon juice, orange and
lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce
heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about
15 minutes more to let the flavors marry. Add the butter and stir
until melted. Remove from heat. Let cool about 30 minutes, then pour
into a food processor or blender and process until pecans and bacon
are finely chopped, about 10 to 15 seconds. This sauce may be used
to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul
Prudhomme's "Louisiana Kitchen"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barbecue Sauce au Justin
Categories: Cajun Sauces
Servings: 1
2 c Onion, chopped
1/2 c Wine vinegar
1/2 c Bell pepper, chopped
4 ts Salt
1/2 c Olive oil
1/4 c Louisiana hot sauce
2 T Garlic, chopped
1 1/2 c Dry red wine
2 c Ketchup
1/2 ts Celery seed
2 T Parsley, dried
1 c Steak sauce
2 T Lemon juice
Saute onions and bell pepper in olive oil. Add garlic, wine and the
rest of the ingredients. Bring to a boil. Cover, then cook over a
low fire for at least 2 hours. Use on finished barbecue, NOT AS A
BASTING SAUCE. This is garontee to warm the belly. From Justin
Wilson's "Outdoor Cooking With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barbecued Beef In Crusty Rolls
Categories: Beef
Servings: 4
1/3 c Catsup
2 T Vinegar
2 T Finely chopped onion
1 ea Finely chopped garlic clo
1 1/2 ts Worcestershire sauce
1 ts Packed brown sugar
1/8 ts Dry mustard
1 ea Dash pepper
2 c Cut-up cooked beef
4 ea French rolls, split
4 ea Slices american cheese
Mix all ingredients except beef, rolls and cheese in 1-Qt casserole.
Cover and microwave on high (100%) util hot and bubbly, 2 to 3
minutes; stir. Mix beef into sauce. Cover and microwave until beef is
hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and
serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barbecued Beef On Buns
Categories: Beef
Servings: 4
1 c Catsup
2 T Brown sugar
1 T Lemon juice
1 T Worcestershire sauce
1 ts Prepared mustard
1/2 ts Onion salt
1/8 ts Pepper
8 oz Cooked roast beef *
4 ea Hamburger buns, split
* Roast Beef should be thinly sliced and there should be 8 to 10
slices.
----------------------------------------------------------------------
----- Mix catsup, brown sugar, lemon juice, worcestershire sauce,
mustard, onion salt, and pepper in 2-cup glass measure. Microwave
uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1
to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt
casserole; repeat. Cover and microwave on high (100%) until hot and
bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving
plate. Top with beef and reamining bun halves. Microwave uncovered
on high (100%) until buns are hot, 30 seconds to 1 minute.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barbecued Beef Roll
Categories: Beef
Servings: 6
2 lb Full cut round steak *
3/4 c Catsup
1/3 c Chili sauce
1/4 c Brown sugar
1/4 c Wine vinegar
2 T Steak sauce
1/2 ts Cumin
1/2 ts Chili powder
1 ts Meat tenderizer
1/2 ts Salt
1/2 ts Pepper
3/4 c Shredded cheddar cheese
1/4 c Whole kernal corn
1/4 c Chopped green pepper
1/4 c Chopped pitted ripe olives
1/2 c Unbleached all-purpose fl
3 T Cooking oil
1/4 c Water
1/4 c Shredded cheddar cheese
2 T Sliced pitted ripe olives
3 ea Tomato roses
1 x Green pepper slices
* Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately
2 to 2 1/2 lbs.
----------------------------------------------------------------------
---- Combine catsup, chili sauce, brown sugar, wine vinegar, steak
sauce, cumin and chil powder in small saucepan; cook slowly 20
minutes. Meanwhile, remove bone from round steak; sprinkle with
tenderizer, salt and pepper and pound with mallet. Brush top of steak
with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar
cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning
with long side, roll steak tightly and tie with string. Dredge steak
roll in flour, brown lightly in cooking oil in electric frying pan.
Pour remaining barbecue sauce and water over steak. Cover tightly and
cook slowly for 1 1/2 hours or until meat is tender. During last 5
minutes of cooking time, remove strings and sprinkle top of meat with
1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place
steak roll on warm serving platter. Granish with tomato roses. Place
green pepper slices around roses for leaf effect. Serve remaining
barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3
tomatoes, pare each with a very sharp knife, starting at the rounded
top and conginuing in a circular manner around the tomato to obtain a
strip of peel approximately 10 inches long and 1 inch wide. (Pare off
only the skin.) Wrap one end of one strip around tip of index finger.
Continue wrapping, forming the petals of a rose. Gently lift tomato
rose from finger tip to serving paltter. Repeat for other roses.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barbecued Chicken
Categories: Chicken
Servings: 8
2 1/2 lb Cut up chicken fryer
1 c Catsup
1/4 c Worcestershire sauce
1/4 c Vinegar
1/4 c Packed brown sugar
1 ea Med. onion, chopped
2 T Cornstarch
1 T Lemon juice
1 ts Salt
1 ts Celery seed
1/4 ts Liquid smoke
2 ea Dashes red pepper sauce
Cut chicken into pieces; cut each breast half into halves. Arrange
chicken skin sides up and thickest parts to outside in oblong baking
dish, 12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass
measure. Microwave uncovered on high (100%) 3 minutes; stir. Microwave
until mix- ture boils and thickens, 2 to 3 minutes. Pour sauce over
chicken. Cover loosely and microwave on high (100%) 10 minutes.
Rearrange chicken and baste with sauce. Cover loosely and microwave
until chicken is done, 10 to 15 minutes, basting with sauce every 5
minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barbecued Garlic
Categories: Garlic Appetizers
Servings: 8
8 ea Heads garlic
4 T Butter
1 x Springs of fresh rosemary *
* Fresh Oregano also may be used.
----------------------------------------------------------------------
---- Place whole heads of garlic, prepared as for Roasted Garlic, on a
sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few
sprigs of fresh rosemary or oregano. If fresh herbs are unavailable,
substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the
foil over the garlic and seal the package well. Cook over hot coals
for about 45 minutes, turning the package occasionally with tongs.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barbecued Pork Chops
Categories: Cajun Main dish Pork
Servings: 8
1/2 c Water
1/4 c Vinegar
2 T Dry mustard
3 T Brown sugar
4 T Chili sauce
8 ea Pork chops
Combine ingredients and mix well. Pour over seasoned chops in glass
baking dish, cover and bake at 400 F degrees for 1-1/2 hours,
uncovering last 30 minutes. Water may be added to make gravy.
Delicious with ribs also. From "Talk About Good" contributed by Susan
Chandler Castille
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barbecued Ribs
Categories: Cajun Main dish Pork
Servings: 4
4 lb Pork ribs, cut in pieces
1 ea Lemon
1 ea Large onion
1 c Catsup
1/3 c Worcestershire sauce
1 ts Chili powder
1 ts Salt
2 x Dashes tabasco sauce
2 c Water
Place ribs in shallow roasting pan, meaty side up. On each piece,
place a slice of unpeeled lemon, a thin slice of onion. Roast in very
hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients;
bring to a boil and pour over ribs. Continue baking in a moderate
oven, 350 F degrees, about 2 hours, basting ribs with the sauce every
15 minutes. From "Talk About Good" Contributed by Mrs. K Richard
Escudier, Jr.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barbecued Ribs
Categories: Cajun Main dish Meats
Servings: 4
4 lb Pork ribs, cut in pieces
1 ea Lemon
1 ea Large onion
1 c Catsup
1/3 c Worcestershire sauce
1 ts Chili powder
1 ts Salt
2 x Dashes tabasco sauce
2 c Water
Place ribs in shallow roasting pan, meaty side up. On each piece,
place a slice of unpeeled lemon, a thin slice of onion. Roast in very
hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients;
bring to a boil and pour over ribs. Continue baking in a moderate
oven, 350 F degrees, about 2 hours, basting ribs with the sauce every
15 minutes. From "Talk About Good" Contributed by Mrs. K Richard
Escudier, Jr.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barvarian Potato Salad
Categories: German Salads Vegetables
Servings: 4
4 c Potatoes; *
2 c Chicken broth; **
1/2 ts Salt
1/4 c Vegetable oil
1/3 c Onion; chopped
1/2 ts Sugar
2 T Lemon juice
1 x Pepper; as desired
* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken
broth may be either home made or commercial.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over
potatoes. Marinate salad 1 to 2 hours before serving. Serve at room
temperature.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barvarian Sausage Salad
Categories: German Salads Vegetables
Servings: 4
1/2 lb Knockwurst; cooked / cooled
2 ea Pickles; small
1 ea Onion; medium
3 T Vinegar
1 T Mustard; prepared *
2 T Vegetable oil
1/2 ts Salt
1/4 ts Pepper
1/4 ts Paprika
1/4 ts Sugar
1 T Capers
1 T Parsley; chopped
* Mustard must be the strong Djon or Gulden Type.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Cut the knockwurst into small cubes. Mince the pickles and
onion. Mix together the vinegar, mustard and oil. Add salt, pepper,
paprika and sugar. Adjust seasonings if desired. Add the capers; mix
well. Stir in the chopped knockwurst, pickles, and onions. Just
before serving, garnish with chopped parsley.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barvarian Veal
Categories: German Meats Main dish
Servings: 4
1 lb Veal; cut in 4 thin slices
1/2 ts Salt
1/8 ts Sugar
1/2 ts Pepper; white
1 T Mustard; dijon style
4 ea Bacon; slices
4 ea Eggs; large, hard cooked
2 T Vegetable oil
1 ea Onion; medium, diced
3/4 c Beef bouillon; heated
1 T Tomato paste
2 T Unbleached flour
1/4 c Red wine
Dry veal on paper towels. Roll in a mixture of salt, sugar, white
pepper, and mustard. Place a bacon slice on top of each piece of
veal. Place an unsliced egg on top of the bacon. Rollup each slice
of veal (jelly-roll fashion) and tie together with string. Heat oil
in frypan and brown veal rolls well on all sides. Add onion; saute
for 3 minutes. Add the hot bouillon; cover and simmer gently 25
minutes. Remove the veal from the pan. Remove the strings from the
veal and keep veal warm on a serving platter. Add tomato paste to the
pan drippings; stir. Thoroughly mix flour and red wine to remove all
lumps. Add to sauce and cook until mixture thickens. Add warm veal
rolls and heat through. Before serving, place veal rolls on a
platter, pour sauce over the rolls and serve with pureed potatoes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Barvarian Veal With Asparagus
Categories: German Meats Main dish
Servings: 6
2 lb Veal; cubed
2 T Vegetable oil
1 ea Onion; large, chopped
1 c Carrots; chopped
1 T Parsley; chopped
1/4 c Lemon juice; fresh
2 c Beef broth
3 T Unbleached flour
1/2 ts Salt
1 x Pepper;fresh ground,to taste
20 oz Frozen asparagus; * or
2 lb Asparagus; fresh **
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ In a Dutch oven brown the veal in hot oil. Add onion and
carrots. Cook until onion is transparent. Stir in parsley. Mix
lemon juice, broth, flour and seasonings until well-blended. Pour
over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours
or until meat is tender. Add more broth if needed. Cook asparagus
until tender-crisp. Stir into veal and serve immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Batter Dipped Tofu
Categories:
Servings: 5
1/2 lb Firm tofu
1/2 c Unbleached flour
2 T Toasted wheat germ
1/2 ts Thyme
1/4 ts Dill weed
1/4 ts Garlic powder
1/4 ts Paprika
1/4 ts Black pepper
1 x Egg
1 T Milk
3 dr Hot pepper sauce
2 T Safflower oil
1 x --------ginger sauce--------
6 T Rice vinegar
6 T Sugar
3/4 c Plus 1 t water
2 T Soy sauce
1 ts Cornstarch
1 T Finely minced gingerroot
GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water,
and soy sauce. Bring to a boil, reduce heat, and simmer, stirring
occasionally, for 5 minutes. Meanwhile, in a small bowl, combine
cornstarch and 1 T water; stir into sauce. Cook mixture, stirring
until clear and thickened. Remove pan from heat; stir in ginger.
Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU:
While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4"
thick. Set aside. In a med bowl, combine flour, wheat germ, and
seasonings. In a separate bowl, lightly beat egg. Add milk and hot
pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu
in flour, then in egg mixture, and again in flour. Saute until lightly
browned, about 3 minutes on each side. Serve warm, arranged on a
platter with cocktail forks and a bowl of Ginger Sauce. Surround
platter with curly lettuce leaves or large sprigs of parsley. Makes
4-6 servings. VARIATIONS: - use egg white only
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Batter Rolls
Categories: Breads
Servings: 18
1 ts Granulated sugar
1/2 c Warm water
1 pk Dry yeast
1 1/2 c Milk
1/4 c Granulated sugar
1/4 c Shortening
2 ts Salt
2 ea Egg
3 3/4 c Flour
Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast.
let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar,
shortening and salt in saucepan. Heat until lukewarm and shortening
is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour
and beat vigorously with wooden spoon or electric mixer until smooth.
Gradually stir in remaining 1 c flour. Batter will be soft. Cover
with tea towel. Let rise in warm place until doubled about 1 hour.
Stir down dough and let stand 10 minutes. Fill greased muffin cups
1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for
20-25 minutes or until golden. Turn out of pans immediately. Serve
warm and cool. Makes about 18 rolls.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bavarian Vanilla Cream
Categories: German Desserts
Servings: 6
2 pk Gelatin; unflavored
1/2 c ;water, cold
9 T Sugar
1 T Cornstarch
2 ea Eggs; large, beaten
1 1/2 c Milk; scalded
1 c Ice cream; vanilla
1 ts Vanilla
1 c Cream; heavy, whipped
Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin
completely. Mix together sugar and cornstarch. Add eggs; beat for 2
minutes. Slowly add warm milk, beating constantly. Pour into a
1-quart saucepan. Cook over medium heat until custard coats a spoon.
Add gelatin and ice cream while custard is hot. Cool until slightly
thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart
mold. Chill until set. Unmold carefully and serve with a garnish of
fresh fruits.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: BBQ Crab Sandwich
Categories: Cheese Main dish Sandwiches
Servings: 4
1 c Crab
1/2 c Tomato sauce
1/4 c Green stuffed olives; sliced
8 oz Cheddar; md, in small cubes
8 ea English muffins
Mix all the ingredients except the muffins together. Refrigerate for
at least 1 hour to blend the flavors. Spread on English Muffin halves
and broil until hot and cheese is melted. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bean and Garlic Dip
Categories: Dips Appetizers Mexican
Servings: 4
2 c Pinto beans; *
1/4 c Mayonnaise or salad dressing
1 ea Clove garlic; finely chopped
1 1/2 ts Red chiles; ground
1/4 ts Salt
1 x Pepper; dash of
* Pinto beans can be home cooked or canned.
----------------------------------------------------------------------
---- Mix all ingredients. Cover and refrigerate 1 hour. Serve with
tortilla chips. Makes 2 cups of dip.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bean Soup With Frankfurters
Categories: German Soups
Servings: 4
1 lb Navy beans; dried
8 c Water
3 c Beef broth
1 ea Carrot; chopped
1 ea Celery stalk; chopped
4 ea Bacon; strips, cubed
2 ea Onions; small, chopped
1 ts Salt
1/4 ts 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 in Meal-Master v6.2 Importable Format
Title: Beef Baked In A Barrel
Categories: Beef
Servings: 6
2 lb Ground beef chuck
2 ea Large pineapples
2 ea Med onions, chopped
3 ea Cloves garlic, minced
2 T Cooking fat or oil
1 ts Salt
1 ts Ground ginger
1/2 ts Seasoned salt
1/4 ts Freshly ground pepper
1/2 c Coffee brandy
1 c Diced fresh pineapple
1 c Canned mandarine orange s
1/4 c Madarine liqueur
18 ea Fresh mushrooms
3 T Butter
18 ea Strips of pimiento
3 c Cooked rice
Cut tops from pineapples. With a sharp knife, hollow out fruit,
leaving about 3/4 inch pineapple on sides and bottom. (Be careful not
to cut through outside shells.) Dice 1 cup pineapple. (Use remainder
for salad or dessert) Cook onions and garlic in cooking fat in large
frying-pan 5 minutes, stirring occasionally. Add ground beef, salt,
ginger, seasoned salt and pepper. Cook over medium heat, stirring
occasionally, until ground beef begins to brown. Warm brandy in small
pan over low heat, ignite and pour over beef mixture, lifting pan from
heat and shaking until flame dies. Continue cooking for 8 to 10
minutes. Remove from heat; add 1 cup diced pineapple, orange segments
and mandarine liquer, stirring carefully to mix. Fill pineapple
shells (barrels) with beef and fruit mixture. Place filled fruit
upright in foil lined pan. Bake in a moderate oven (350 degrees F.)
for 35 minutes. Meanwhile remove stemms from mushrooms, slightly
hollowing out caps. Cook caps in butter in small frying-pan about 3
minutes. Curl up each pimiento strip and place in mushroom cap. To
serve, set both "Barrels" on warm plater, spoon beef mixture over rice
on individual dinner plates and garnish each serving with 3 stuffed
mushroom caps.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beef Burgundy Stew
Categories: Beef
Servings: 2
2 ea Slices bacon
4 ts Unbleached flour
1/2 ts Instant beef bouillon
1/4 ts Dried basil, crushed
1/2 lb Stew meat, 1/2-inch cubes
7 1/2 oz Canned tomatoes, cut up
1/4 c Dry red wine
1/2 c Frozen pearl onions
8 ea Small whole fresh mushrooms
In a 1-quart casserole micro-cook bacon, loosely covered, on 100%
power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving
drippings in casserole. Crumble bacon and set aside. Stir flour,
bouillon granules, and basil into drippings. Add beef, UNDRAINED
tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for
2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring
twice. Stir in onions and mushrooms. Micro-cook, covered, on 50%
power for 12 to 18 minutes or til meat and vegetables are tender,
stirring twice. Sprinkle crumbled bacon atop and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beef Burgundy Stew
Categories: Stew Meats Main dish
Servings: 2
2 ea Slices bacon
4 ts Unbleached flour
1/2 ts Instant beef bouillon
1/4 ts Dried basil, crushed
1/2 lb Stew meat, 1/2-inch cubes
7 1/2 oz Canned tomatoes, cut up
1/4 c Dry red wine
1/2 c Frozen pearl onions
8 ea Small whole fresh mushrooms
In a 1-quart casserole micro-cook bacon, loosely covered, on 100%
power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving
drippings in casserole. Crumble bacon and set aside. Stir flour,
bouillon granules, and basil into drippings. Add beef, UNDRAINED
tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for
2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring
twice. Stir in onions and mushrooms. Micro-cook, covered, on 50%
power for 12 to 18 minutes or til meat and vegetables are tender,
stirring twice. Sprinkle crumbled bacon atop and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beef Jerkey #1
Categories: Beef Appetizers Snacks
Servings: 30
1 1/2 lb Flank steak
Select a 1/2 inch think flank or top round steak. trim away all fat
then partially freeze until firm. Slice across the grain in a 1/4 to
1/2 inch wide strips. Place meat strips in a shallow dish or heavy
plastic bag. Add soy or terriyaki sauce to cover meat. If desired
onion or garlic powder or Worcestershire sauce may be added. Toss to
coat each piece. Cover and refrigerate several hours or over night.
Lift meat from marinade, drain will then air dry for a couple of
hours. Arrange meat strips in single layer on fine wire screen or cake
cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly
smoke-cook in smoker until meat is completely dried. Store in
air-tight container. Serve as a snack or appetizer.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beef Pita, Greek Style
Categories: Beef
Servings: 12
2 lb Ground beef
1 ea Med. onion, chopped
4 ea Small cloves garlic, minced
1/2 lb Fresh mushrooms, sliced
1 ea Bay leaf
1 1/4 ts Salt
1/2 ts Chili powder
1/2 ts Cumin powder
1/4 ts Cinnamon, ground
8 oz (1 cn) tomato sauce
1/3 c Burgundy or rose wine
1 ea Large egg
8 oz (1 pk) cream cheese,softened
1 c Creamed cottage cheese
1/2 c Crumbled feta cheese
1/2 c Unsalted butter
8 oz (1/2 pk) phyllo leaves **
1/4 c Dry bread crumbs
1 x Parlsey sprigs
12 ea Cherry tomatoes
1 x Fresh fruit kabobs (opt.)
* Unsalted margarine, melted, can also be used. ** Phyllo
Leaves are greek pastry and they should be defrosted.
----------------------------------------------------------------------
---- Combine ground beef, onion and garlic in a large frying-pan;
cook, stirring frequently until beef loses pink color. Pour off
drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder,
and cinnamon; cook, stirring frequently, until mushrooms are tender
about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10
minutes, stirring occasionally. Remove bay leaf. Cool while preparing
cheese filling. Combine egg and cream cheese in medium bowl, beat
with electric mixer until smooth. Stir in cottage and feta cheeses
and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan
with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry
will come up over edges of pan.) Brush pastry with butter. Layer
with 3 more pastry sheets, brushing each with butter. Sprinkle bread
crumbs evenly over top. Spoon 1/5 of meat filling in layer over
crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet
over cheese filling, crinkling to fit inside dimensions of pan; brush
with butter and layer with 1/5 of the meat and 1/5 to the cheese
fillings. Repeat with 3 more pastry sheets, crinkling each, brushing
with butter and topping with fillings. Turn bottom pastry ends up
over filling. Place remaining 8 pastry sheets smoothly over top,
brushing each with butter. Using spatula, tuck top pastry sheets
around inside edges of pan. With sharp knife, score top lightly in
half lengthwise and sixths crosswise. (Do not cut through) Bake in
moderate oven (350 degrees F.) 1 hour or until top is golden brown.
Cool at least 10 minutes before cutting along scored lines. Place a
cherry tomato on each of 12 small wooden picks and insert pick in
center of each serving. Garnish with parsley. Garnish individual
servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To
make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe,
whole strwberries or other fruits in season on small wooden skewers.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beef Roast With Mushroom Stuffing
Categories: Beef Main dish
Servings: 6
1 x -----------roast------------
1/2 ts Salt
1/4 ts White pepper
2 lb Flank steak
1 ts Mustard; dijon style
1 x -----mushroom stuffing------
2 T Vegetable oil
1 ea Onion; small, chopped
4 oz Mushroom pieces; *
1/2 c Parsley; chopped
2 T Chives; chopped
1 T Tomato paste
1/2 c Bread crumbs; dried
1/4 ts Salt
1/4 ts Pepper
1 ts Paprika
1 x -----------gravy------------
3 ea Bacon; strips, cubed
2 ea Onions; small, fine chopped
1 c Beef broth; hot
1 ts Mustard; dijon style
2 T Tomato catsup
* Mushrooms should be 1 4 oz can of mushroom pieces drained and
chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Lightly salt and pepper flank steak. Spread one side with
mustard. To prepare stuffing, heat vegetable oil in a frypan, add
onion and cook for 3 minutes, until lightly browned. Add mushroom
pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste,
and bread crumbs. Season with salt and pepper and paprika. Spread
stuffing on mustard side of the flank steak, roll up jelly-roll
fashion and tie with thread or string. To prepare gravy, cook bacon in
a Dutch oven until partially done. Add the meat roll and brown on all
sides, approximately 10 minutes. Ad onions and saute for 5 minutes.
Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
Remove meat to a preheated platter. Season pan juiceswith mustard.
Salt and pepper to taste; stir in catsup. Serve the gravy separately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beef Shreds with Green Pepper
Categories: Hot & spicy Main dish Beef
Servings: 4
1 lb Flank steak
2 ea Medium bell peppers
1 ea Clove garlic
4 T Peanut oil
1/4 ts Salt
1 x -----------sauce------------
1/4 c Stock
1 ts Thin soy sauce
1 ts Chili paste with soybean
1 ts Sherry wine
1 1/2 ts Thin cornstarch paste; *
* Approx.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ Remove membrane from flank steak. If it is a thick slab of
meat, slice with grain into thin sheet about 1/4" thick. Slice across
grain into matchsticks about 2 1/2" long. Halve and core bell pepper;
scald pepper halves until color turns bright green; plunge in cold
water to stop cooking process. Slice pepper thinly to match cooked
meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce
ingredients. Stir-frying: Heat wok as hot as possible. Add garlic
and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil;
stir. Add half of flank steak; toss and stir briskly to coat with oil
and prevent scorching of meat. When meat begins to shrivel, remove
to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining
meat. Add peppers, sauce, other beef; toss briskly for about 1 minute
until sauce evaporates. Serve. Garnishing note: Time and inclination
permitting, deep-fry about 12 shrimp chips. Arrange on serving
platter around beef and peppers.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beef Strips And Carrots
Categories: German Beef Vegetables
Servings: 4
1 lb Carrots
2/3 c Carbonated soda water
1 c White wine
1 ts Salt
1/4 ts Sugar
1 lb Sirloin steak
2 T Vegetable oil
2 ea Onions; small, diced
1/4 ts White pepper
1/2 c Heavy cream
1 T Parsley; chopped
Peel carrots and cut into thin slices (crosswise at a slant). Place
in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover
and simmer for 25 minutes or until tender. Meanwhile cut the meat
into very thin slices. Heat the vegetable oil and saute the onions
about 5 minutes. Add the beef slices; cook for 5 minutes, stirring
often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and
onions to the carrots. Mix carefully. Stir in the cream. Heat
through but DO NOT boil. Correct seasonings if necessary. Sprinkle
with chopped parsley and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beef Stroganoff
Categories: Beef
Servings: 4
1 T Vegetable oil
1 lb Sirloin steak *
8 oz Fresh mushrooms, sliced
1/4 c Water
2 T Unbleached flour
1 ts Dry mustard
1 ts Salt
1/4 ts Pepper
1 c Dairy sour cream
2 c Hot cooked rice or noodle
1 ea Medium onion, sliced
* Sirloin Steak is to be boneless and sliced into thin strips.
----------------------------------------------------------------------
----- Stir oil and meat in 2-Qt casserole until beef is coated. Cover
and micro- wave on high (100%)) until meat is no longer pink, 4 1/2 to
5 Minutes. Remove meat from casserole; reserve meat and juices. Add
mushrooms and onion to meat juices. Cover and microwave until
mushrooms are tender, 5 to 6 minutes. Shake water and flour in tightly
covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and
pepper. Microwave uncovered to boiling, 30 seconds. Boil until
thickened, 1 minute. Stir in reserved meat, then sour cream. Microwave
uncovered until hot, about 1 minute. Serve over hot cooked rice or
hot cooked noodles.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beef With Caper Sauce
Categories: Beef
Servings: 12
4 lb Beef eye of round roast
1/2 c Cooking oil
1/2 c Tomato paste
1/4 c Imported soy sauce
1/4 c Red wine vinegar
2 T Crushed rosemary
2 ts Salt
1 x Pepper to taste
1 x Caper sauce
1 x Paprika
1 x Tomato roses
1 x Green onions
1 x Parsley
1 x Rye bread
Place roast in utility dish. Combine oil, tomato paste, soy sauce,
vinegar, rosemary, salt and pepper; pour over roast, cover and
marinate in the refrigerator for 2 hours or overnight. Remove roast
from marinade; wipe with absorbent paper. Place roast, fat side up,
on rack in open roasting pan. Roast in moderate oven (350 degrees F.)
18 to 20 minutes per pound or to an internal temperature of 150
degrees F. for medium-rare. Chill roast and slice. Arrange slices of
cold roast beef in an overlapping pattern on a serving platter; spoon
caper sauce down center. Sprinkle with paprika and garnish with tomato
roses, green onions and parsley. Serve with rye bread. NOTE: To serve
as appetizer, cut cooked roast beef into cubes and serve on small
wooden picks inserted in cabbage head or fruit. Dip beef cubes in
Caper Sauce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beef With Hot Sauce
Categories: Beef Sauces
Servings: 8
3 lb Beef chuck roast
1/2 c Chopped onion
1/2 c Chopped celery
1/2 c Chopped green pepper
1 x Water
1 1/2 c Catsup
3 T Hot taco sauce
2 T Brown sugar
2 T Vinegar
2 ea Cloves garlic, minced
1 ea Bay leaf
1 ts Salt
1 ts Dry mustard
1 ts Chili powder
8 ea Hamburger buns
Place meat, onion, celery and green pepper in Dutch oven; cover with
water. Cover tightly and cook slowly 2 1/2 to 3 hours or until
tender. Remove meat; cool, shred and return to cooking liquid. Add
catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt,
mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve
on buns.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beer Batter Fried Veggies 'N' Things
Categories: Appetizers
Servings: 4
1 x Oil
1 ea Env. golden onion soup mix
1 c Unbleached all-purpose flour
1 ts Baking powder
2 ea Large eggs
1/2 c Beer, any regular beer
1 T Prepared mustard
1 x Vegies 'n' things *
* Sugguested Veggies 'n' Things:
~---------------------------------------------------------------------
----- In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in
large bowl, beat golden onion recipe soup mix, flour, baking powder,
eggs, mustard and beer until smooth and well belnded. Let batter
stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then
carefully drop into hot oil. Fry, turning once, until golden brown;
drain on paper towels. Serve warm. Makes about 4 cups vegies 'n'
things.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beer Bread
Categories: Breads
Servings: 8
3 c Flour, unsifted
3 3/4 ts Baking powder
2 1/4 ts Salt
1 T Honey
12 oz Beer
Grease 9x5x3" loaf pan. Combine flour, beer, and honey in large bowl,
stir together until well mixed. Spread batter in prepared pan. Bake
at 350f for 45 min or until browned and a wooden pick comes out clean.
Turn out on rack. Cool before slicing.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Beer Marinade for Beef
Categories: Cajun Sauces
Servings: 8
2 c Beer (12 oz or 10 oz cans)
2 ts Salt
1/2 c Olive oil
1 ts Ground cayenne pepper
1 T Wine vinegar
1 T Prepared horseradish
1 ts Onion powder
2 T Lemon juice
1 ts Garlic powder
Mix all ingredients together and use as a marinade. Then use as a
basting sauce for the meat while it cooks.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bell Pepper Rajas
Categories: Appetizers Mexican Cheese
Servings: 6
1/2 ea Green bell pepper; *
1/2 ea Red bell pepper; *
1/2 ea Yellow bell pepper; *
3/4 c Montery jack cheese;shredded
2 T Chopped ripe olives
1/4 ts Red pepper; crushed
* Peppers should be seeded and cut into 6 strips each.
----------------------------------------------------------------------
---- Cut bell pepper strips crosswise into halves. Arrange in
ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X
2-inches. Sprinkle with cheese, olives and red pepper. Set oven
control to broil. Broil peppers with tops 3 to 4 inches from heat
until cheese is melted, about 3 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Berghoff Ragout (Ragout a la Berghof)
Categories: Beef German Main dish
Servings: 8
3/4 c Butter
3 1/2 lb Round steak; bonless *
1 c Onion; chopped
1 1/2 c Green bell pepper; chopped
1 lb Mushrooms; sliced
1/2 c Unbleached flour
2 c Beef broth; canned/homemade
1 c White wine; dry
1 ts Salt
1 ts Worcestershire sauce
1 x Tabasco sauce; to taste
* Round steak should be cut into thin strips.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Melt 1/2 cup butter in a large frypan. Brown meat over
medium-high heat. Remove browned meat. In remaining butter, saute
onion for 2 minutes. Add green bell pepper and mushrooms. Cook an
additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add
beef broth; cook until thickened. Stir in wine and seasonings. Add
meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour,
until meat is tender. Serve with buttered noodles or dumplings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bernaise Sauce
Categories: Sauces
Servings: 6
2 T White wine vinegar
1/4 c Dry white whine or vermouth
2 T Tarragon leaves chopped
2 ea Shallots, minced
3 ea Egg yolks
1/3 c Butter
1 x Salt and pepper to taste
Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
Microwave, uncovered, at high for 1 to 2 minutes or until boiling.
Set aside to cool to lukewarm. Strain mixture into small bowl; whisk
in egg yolks. In 2-cup glass measure or similar microwaveable bowl,
melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk
mixture into butter. Microwave, uncovered, at medium 30 to 90
seconds. Whisk every 15 seconds. Cook only until mixture starts to
thicken. Season to taste with salt and pepper.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Best Banana Bread
Categories: Desserts
Servings: 1
1/2 c Butter
1 c Sugar
2 ea Eggs, beaten
4 ea Bananas, finely crushed
1 1/2 c Flour
1 ts Soda
1/2 ts Salt
1/2 ts Vanilla
Cream together butter and sugar. Add eggs and crushed bananas.
Combine well. Sift together flour, soda and salt. Add to creamed
mixture. Add vanilla. Pour into greased and floured loaf pan. Bake
at 350 degrees for 60 minutes. Keeps well, refridgerated. Yield 1
Loaf.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: BEST OATMEAL COOKIES
Categories: Cookies
Servings: 55
3/4 c Low ft margarine, room temp
1 c White sugar
1/2 c Packed brown sugar
2 ea Egg whites, slightly beaten
1 1/2 c All purpose flour
1 ts Baking soda
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1 1/2 c Oats, uncooked
1 c Raisins
1 ts Vanilla
In a large mixing bowl, beat margarine and sugars until light and
fluffy. Add egg whites. In a medium size bowl, combine flour, baking
soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins
and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough
into a ball and place on an ungreased cookie sheet. Grease the bottom
of a glass with margarine, dip glass in sugar and use to flatten ball
of dough. continue, leaving adequate space between cookies. Bake 10
min. Cool on racks. Cal: 61, fat: 1 g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Black Bean Soup with Sour Cream and Mango Salsa
Categories: Soups Appetizers
Servings: 4
2 c Black turtle beans
1 c Diced onion
1 ea Diced carrot
2 ea Diced celery stalks
3 ea Strips of bacon
2 c Chicken stock
1 ea Salt and pepper
4 ea Bay leaves
1 T Honey
Combine all the ingredients and add enough water to cover the beans.
Bring to a boil, then reduce to a simmer and cook until beans are
thoroughly cooked. Add more water as required. Remove bay leaves and
puree the soup in a blender. Then pass the soup through a fine sieve
to remove the skins of the beans.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Black Forest Cheesecake Delight
Categories: Cakes Desserts
Servings: 10
1 c Chocolate wafer crumbs
3 T Margarine, melted
16 oz Cream cheese softened
2/3 c Sugar
2 ea Large eggs
6 oz Semi-sweet chocolate chips *
1/4 ts Almond extract
21 oz Cherry pie filling (1 cn)
1 x Frozen whipped toppingthawed
* Chocolate Chips should be melted.
----------------------------------------------------------------------
----- Combine crumbs and margarine, press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 10 minutes. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and extract; pour over crust. Bake at 350 degrees
F., 45 minutes. Loosen cake from rim of pan; cool before removing rim
of pan. Chill. Top cheesecake with pie filling and whipped topping
just before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Black Forest Cherry Cake
Categories: German Cakes Fruits
Servings: 8
1 x ------------cake------------
6 ea Eggs; large
1 c Sugar
1 ts Vanilla extract
4 oz Unsweetened bakingchocolate*
1 c Flour; sifted
1 x -----------syrup------------
1/4 c Sugar
1/3 c ;water
2 T Kirsch
1 x ----------filling-----------
1 1/2 c Confectioners' sugar
1/3 c Butter; unsalted
1 ea Egg yolk; large
2 T Kirsch liquer
1 x ----------topping-----------
2 c Sour cherries; canned, drain
2 T Confectioners' sugar
1 c Cream; heavy, whipped
8 oz Semisweet chocolate bar (1)
* There should be 4 squares of chocolate and it should be melted.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ CAKE: Beat eggs, sugar, and vanilla together until thick and
fluffy, about 10 minutes. Alternately fold chocolate and flour into
the egg mixture, ending with flour. Pour the batter into 3 8-inch
cake pans that have been well greased and floured. Bake in a
preheated 350 degree F. oven for 10 to 15 minutes or until a cake
tester inserted in the center comes out clean. Cool cakes in pans for
5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by
mixing together sugar and water and boiling for 5 minutes. When syrup
has cooled, stir in kirsch. Prick the cake layers and pour syrup over
all 3 layers. FILLING: To make the butter-cream filling, beat together
sugar and butter until well blended. Add egg yolk; beat until light
and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To
assemble cake, place 1 layer on a cake plate. Spread with butter
cream filling. Using 3/4 cup of the cherries, which have been patted
dry, drop cherries evenly over cream. Place second layer on cake.
Repeat. Place third layer on top. Fold 2 T confectioners' sugar into
the whipped cream. Cover the sides and top of the cake with whipped
cream. Decorate top of cake with remaining 1/2 cup cherries. To make
chocolate curls from chocolate bar, shave (at room temperature) with a
vegetable peeler. Refrigerate curls until ready to use. Press
chocolate curls on sides of cake and sprinkle a few on the top. Chill
until serving time.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Black Magic Cake
Categories: Chocolate Cakes Desserts
Servings: 16
1 3/4 c Flour; unbleached, sifted
2 c Sugar
3/4 c Cocoa; baking
2 ts Baking soda
1 ts Baking powder
1 ts Salt
2 ea Eggs; large
1/2 c Vegetable oil
1 c Coffee; black, strong
1 c Buttermilk
1 ts Vanilla extract
1 x --hundred dollar frosting---
1/4 c Butter or regular margarine
3 oz Semisweet chocolate;3 blocks
1 ea Egg; large
2 c Confectioners' sugar
1 T Vanilla
1 T Lemon juice
1 c Walnuts; chopped
Sift together flour, sugar, cocoa, baking soda, baking powder, and
salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla.
Beat with an electric mixer set at medium speed for 3 minutes. Pour
batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350
degree oven for 40 minutes or until the cake tests done. Cool in pan
on rack. Frost with Hundred Dollar Frosting. Cut into squares.
HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a
double boiler top. Place over hot water, stirring until melted.
Remove and cool well. Add egg and stir vigorously. Stir in
confectioners' sugar, vanilla and lemon juice. Beat until smooth.
Stir in walnuts and frost cake with icing.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Black Russian
Categories: Beverages
Servings: 1
1 1/2 oz Vodka
3/4 oz Coffee flavored brandy
Pour over ice cubes in old-fashioned cocktail glass.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Blackberry Jam Cake
Categories: Cakes
Servings: 6
1/2 c Sugar
1/4 c Butter or margarine
2 ea Large eggs
1 c Unbleached all-purpose fl
1 ts Ground cinnamon
1/2 ts Baking soda
1/4 ts Ground cloves
1/4 ts Ground nutmeg
1/3 c Butter/sour milk
1/2 c Seedless blackberry jam
1/4 c Chopped walnuts
2 T Butter or margarine
1/2 c Packed brown sugar
3 T Milk
1 3/4 c Sifted powdered sugar
Cream together sugar and butter or margarine. Beat in eggs. Stir
together flour, and spices; add to creamed mixture alternately with
butter/sour milk, beating til well blended after each addition. Fold
in blackberry jam or preserves and nuts leaving swirls of jam. (DO
NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch
baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool
completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan,
melt butter or margarine; stir in brown sugar. Cook stirring
constantly, til mixture bubbles; remove from heat. Cool 5 minutes.
Stir in milk and blend in powdered sugar; beat til spreading
consistancy is reached.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Blackened (Cajun) Arctic Char
Categories: Cajun Main dish Fish
Servings: 4
1 ea Arctic char; 1 kg(4.5 lbs)
6 T Butter
2 ea Lemons, cut into wedges
1 T Cajun spice (recipe follows)
Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be
afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood
or fish for the char. Melt butter in a cast-iron or heavy-bottomed
frying pan over medium high heat. Add Cajun spice and heat
thoroughly. Place fillets in pan. Squeeze juice of one lemon into
pan. Cook fish for about 5 minutes on each side. Serve with
remaining lemon wedges and pan drippings. From the Calgary Herald
(89.05.03) by Terry Bullick Terry worked as an assistant cook at the
Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km
south of the Arctic circle.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Blackened Redfish
Categories: Cajun Main dish Fish
Servings: 6
6 ea 8-10oz redfish fillets
3/4 lb Unsalted butter, melted
1 x -------seasoning mix--------
1 T Sweet paprika
2 1/2 ts Salt
1 ts Onion powder
1 ts Garlic powder
1 ts Ground cayenne pepper
3/4 ts Ground white pepper
3/4 ts Ground black pepper
1/2 ts Dried thyme leaves
1/2 ts Dried oregano leaves
NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about
1/2 inch thick. Redfish and pompano are ideal for this method of
cooking. If tilefish is used, you may have to split the fillets in
half horizontally to have proper thickness. If you can't get any of
these fish, salmon steaks or red snapper fillets can be substituted.
In any case, the fillets or steaks must not be more than 3/4 inch
thick. Heat a large cast-iron skillet over very high heat until it is
beyond the smoking stage and you see white ash in the skillet bottom
(the skillet cannot be too hot for this dish), at least 10 minutes.
(FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour
2 Tablespoons melted butter in each of 6 small ramekins; set aside and
keep warm. Reserve the remaining butter in its skillet. Heat the
serving plates in a 250F oven. Thoroughly combine the seasoning mix
ingredients in a small bowl. Dip each fillet in the reserved melted
butter so that both sides are well coated; then sprinkle seasoning mix
generously and evenly on both sides of the fillets, patting by hand.
Place in the hot skillet and pour 1 teaspoon melted butter on top of
each fillet (be careful, as the butter may flame up). Cook,
uncovered, over the same high heat until the underside looks charred,
about 2 minutes (the time will vary according to the fillet's
thickness and the heat of the skillet). Turn the fish over and again
pour 1 teaspoon butter on top; cook until fish is done, about 2
minutes more. Repeat with remaining fillets. Serve each fillet while
piping hot. To serve, place one fillet and a ramekin of butter on
each heated serving plate. I had this in K Pauls Restaurant in New
Orleans. It is a taste experience you will never forgive yourself for
missing should you ever be lucky enough to find yourself in N'awlins
and you don't go to K Paul's and order this. Even people who don't
like fish love this dish. From Chef Paul Prudhomme's Louisiana
Kitchen, published by William Morrow and Company, Inc. ISBN
0-688-02847-0
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bloody Mary
Categories: Beverages
Servings: 1
1 1/2 oz Vodka
3 oz Tomato juice
1 ea Lemon; juiced
1/2 ts Worcestershire sauce
3 ea Drops tabasco sauce
1 x Pepper; to taste
1 x Salt; to taste
Shake with ice and strain into old-fashioned glass over ice cubes. A
wedge of lime may be added.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bloody Mary #1
Categories: Beverages
Servings: 1
1 1/2 oz Vodka
3 oz Tomato juice
1 ea Lemon; juiced
1/2 ts Worcestershire sauce
3 ea Drops tabasco sauce
1 x Pepper; to taste
1 x Salt; to taste
A wedge of lime may be added.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Blue Cheese Salad
Categories: Salads
Servings: 6
1 c Sour cream
1 c Mayonnaise
1 T Dry mustard
1 T Oregano
1 T Fresh ground black pepper
4 oz Blue cheese
1/2 T Garlic oil
1 T Lemon juice
1 ea Package fresh spinach
Blend the sour cream and mayonnaise together in a bowl. Stir in the
mustard, oregano and black pepper. Crumble the blue cheese and stir
into the dressing. Add the garlic oil and lemon juice and whisk into
the dressing. Pour some of the dressing over the spinach and serve.
When we are off our collective diet, we can add other garnishes such
as cheese, sprouts, croutons, bacon ....the list of fattening goodies
will be endless. Yield 6-8 portions
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bogracs Gulyas (kettle goulash)
Categories: Main dish Soups
Servings: 6
4 T Bacon fat
5 ea Lg onions; coarsly chopped
2 ea Lg green peppers; chopped
3 ea Garlic clove; minced
1 1/2 T Hungarian paprika
3 lb Stewing beef; in 1" cubes
1 x Pepper; to taste
1 x Salt; to taste
6 oz Tomato paste
1 x Sour cream; at room temp.
Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions,
peppers, and garlic until the onions are limp and transparent. Add
paprika has lost its raw taste. Add beef and remaining ingredients
except sour cream. Stir well to combine. Simmer in preheated oven
for 1 1/2 to 2 hours or until the meat is tender. Adjust oven
temperature during cooking time so contents of pot remain at a simmer.
Serve in shallow soup bowls with a tablespoon of sour cream atop each
serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Boiled Crabs
Categories: Cajun Main dish Fish
Servings: 4
2 ea Lemons, quartered
8 ea New red potatoes
4 ea Small ears fresh corn
4 ea Small yellow onions
1 c Salt
1/2 c Ground red pepper
1/2 c Ground white pepper
1/2 c Ground black pepper
12 ea Live blue crabs
Fill a large (10-quart) stockpot one-third full with water. Add the
lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to
a boil over high heat. Let boil for 10 minutes. Add the crabs, (if
blue crabs are not available, substitute other small to medium crabs),
cover, and return to boil. Once steam starts to escape from under the
cover, let cook for 15 minutes. Turn off the heat and let sit,
covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking"
Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere."
He writes, "We like to lay out the crabs and vegetables on a large
table covered with lots of paper and have a feast."
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Boiled Crawfish -- Justin Wilson
Categories: Cajun Main dish Fish
Servings: 10
4 ea Boxes salt (no size mentione
6 ea Pouches crab boil
9 ea Lemons
8 oz Cayenne pepper
5 lb Small white onions
1 x Garlic
24 ea Small potatoes
1 x Smoked sausage
1 x Corn
50 lb Live crawfish
Bring seasonings to boil for 10 minutes. Add potatoes, corn, and
smoked sausage. Boil for another 10 minutes. Add crawfish. Bring
back to boil. Cut fire off immediately. Let soak for 20 to 30
minutes. Drain. Peel and eat. While water is coming to a boil,
cull and clean crawfish. Rinse well with garden hose and remove any
dead ones. Always wear gloves when you fool with crawfish, but
remember, they can still pinch you through gloves. Justin Wilson
writes, "Not everybody likes the fat, but I do, and I love to dig my
finger into the head and scoop it out. During crawfish season, my
finger stays yellow from one end to the other." From Justin Wilson's
"Outdoor Cooking With Inside Help."
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bramberger Meat & Cabbage
Categories: German Beef Main dish
Servings: 4
1 lb Cabbage; head, small
1 T Vegetable oil
2 ea Onions; medium, chopped
1/2 lb Pork; lean, cubed
1 lb Ground beef; lean
1 ts Caraway seeds
1/2 ts Salt
1/2 ts Pepper
1/2 c White wine; dry
1 ts Vegetable oil
3 ea Bacon; strips, thick sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: BRAN MUFFINS
Categories: Breads
Servings: 12
1 c White flour
2 c Bran
1/4 c Cornmeal
1 ts Salt
1 1/4 c Skim milk
1/2 c Molasses
1 ts Baking soda, dissolved in wa
1 c Raisins (optional)
Mix all ingredients together and pour into a muffin tin, using either
nonstick pan or paper liners. Bake 325F for 25 min.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bran Muffins-in-waiting
Categories: Muffins Breads Breakfast
Servings: 6
1 c Warm water
3 1/2 c Wheat/oat bran cereal
2 1/2 c Unbleached all-purpose flour
2 1/2 ts Baking soda
1/2 c Butter/margarine, room temp.
1 1/2 c Granulated sugar
2 ea Large eggs
2 c Butter/sour milk.
Mix water with 1 cup cereal. Sift flour with baking soda. In a large
bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating
after each addition. Blend in eggs, one at a time, beating well after
each addition. Scrape sides of bowl often. Stir in flour mixture 1/2
cup at a time, alternating with butter/sour milk, added 1/2 cup at a
time also. Stir in soaked bran and the remaining bran cereal. Cover
and store in refrigerator at least 6 hours before baking. To bake
muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups.
Stir batter gently. Fill each muffin cup with about 1/4 c batter.
Bake about 20 minutes, or until nicely browned. Remove from pan and
serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch
muffins.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Brandied Beef Roast
Categories: Main dish Meats
Servings: 10
3 lb Whole trimmed tenderloin
3/4 c Brandy
1 x Salt and pepper
Place roast in shallow roasting pan. Pour approximatedly one third of
the brandy on the roast. Roast at 325 degrees F. without lid for
approximately 15 to 20 minutes per pound for rare. Gradually pour
remaining brandy roast throughout cooking time. Baste frequently. If
the surface of the roast appears to be drying out during cooking,
cover with suet or bacon strips. When roated to desired doneness,
remove from oven and allow meat to stand for ten minutes before
carving. Season with salt and pepper.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Braune Zucker Platzchen (Brown Sugar Cookies)
Categories: German Cookies Desserts
Servings: 6
1 1/2 c Brown sugar; frimly packed
2/3 c Shortening
2 ea Eggs; large
2 T Milk
1 T Orange rind; grated
2 ts Baking powder
1 ts Cinnamon
1/2 ts Cloves
1/4 ts Salt
2 c Unbleached flour
1 c Raisins
1/2 c Nuts; chopped, if desired
Cream sugar and shortening until light and fluffy. Beat in eggs, milk
and orange rind. Stir togethr baking powder, spices, salt and flour.
Mix into sugar mixture. Stir in raisins and nuts, if used. Drop
dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees
F. about 10 to 12 minutes, or until done. Remove from baking sheets
and cool cookies on rack. Store in airtight tins. Makes about 4 to 5
dozen cookies.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bread and Butter Pudding
Categories: Desserts
Servings: 4
6 ea Slices of brea
3 ea Eggs
2 c Warm milk
1/2 c Sugar
1 ts Vanilla
1/2 c Raisins
1 ea Maple syrup on the side
Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or
9 inch square cake pan. Generously butter one side of bread, but in
half to make two triangles. Arrange triangles, buttered side up, in
prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and
vanilla; beat together. Stir in raisins. Slowly pour over bread
making sure all bread is well soaked. Bake 45 minutes or until
custard has set. Serve with warm maple syrup.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bread Pudding with Bourbon Sauce
Categories: Desserts
Servings: 6
3 ea Eggs
1 1/4 c Sugar
1 1/2 ts Nutmeg
1 1/2 ts Vanilla extract
1 1/2 ts Ground cinnamon
1/4 c Unsalted butter
2 1/4 c Milk
1/2 c Raisins
1/2 c Chopped pecans
5 c Stale french bread cubed
1 ea Chopped apple
2 ea Eggs
2 c Icing sugar
1/2 lb Unsalted butter
1/4 c Bourbon whisky
With an electric mixer, beat eggs until frothy (about 3 minutes). Add
sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In
a sauce, heat the butter and milk until the butter melts (but do not
allow it to boil). In a large bowl, mix together raisins, pecans and
bread cubes. Combine the milk and egg mixtures, pour this over the
bread and allow it to soak for 45 minutes. Preheat oven to 350
degrees F. Lightly grease individual ramekins or a large loaf pan.
Add the apple to the bread pudding, and spoon mixture into the baking
container. Place in oven immediately reduce heat 300 degrees F and
bake for 40 minutes. Increase heat to 425 degrees F and bake for
another 15 minutes until nicely browned. To make bourbon sauce,
combine 2 eggs and icing sugar. Melt butter in a double broiler,
whisk in egg mixture and cook, stirring constantly, until sugar has
melted and sauce has thickened slightly. Allow to cool, and add
bourbon. Serve over bread pudding.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Bread Pudding With Whiskey Sauce
Categories: Cajun Desserts
Servings: 8
4 T Sugar
3 1/2 c Milk
4 ea Eggs, separatged
1 T Vanilla
1 x Salt, pinch
1/2 ea Block butter
1 x Raisins (optional)
1/2 c Sugar
1/4 c Water
1/4 ea Block butter
1 x Whiskey, to taste
1 x BREAD PUDDING 4 ea Slices stale bread
BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least).
Soften bread with small amount of milk. Beat sugar and egg yolks.
Add milk, stir well. Add vanilla and salt. Pour milk mixture over
bread. Fold in raisins if used. Cut butter into chunks and fold in.
Place dish in pan of water and bake at 300 degrees for 40-50 minutes,
or until a silver knife inserted comes out clean. Make meringue
adding 2 level tablespoons sugar to each egg white. Spread, and return
to 350 degree oven until brown (browning in a slow oven prevents
falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove
from heat, add whiskey to individual taste. From "Talk About Good"
Submitted by Mrs. Henry Gauthier, Sr. I haven't tried this one, but it
sure looks good. It is quite different, what with the meringue, than
that served up at Prejeans.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Breakfast Casserole (Pennsylvania Dutch)
Categories: Beef
Servings: 6
6 ea Large eggs
2 c Milk
1 ts Salt
1 ts Dry mustard
2 ea Slices white bread, cubed
1 lb Sausage browned
1 c Sharp/mild cheddar shreds *
* Use either sharp or mild Shredded Chedder Cheese.
----------------------------------------------------------------------
---- Beat eggs, add milk, salt and mustard, mixing well. Grease
bottom of 9 x 13 baking dish. Place in layer of bread cubes, the
sausage, then cheese. Pour egg mixture over the top. Refrigerate
overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5
minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8
eggs.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Broccoli & Blue Cheese In Prepared Puff
Categories: Tarts Vegetables
Servings: 8
1 x Prepared puff pastry, defros
4 ea Eggs
1 lb Ricotta cheese
1/2 lb Crumbled bleu cheese
4 c Cooked chopped broccoli flow
Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until
light. Mix in both cheeses, pepper and nutmeg until 2. Stir in
broccoli. Set aside. 3. Roll out pastry large enough to fit into a
9 inch deep dish quiche 4. Pour filling into crust. Bake 30
minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Broccoli and Mushroom Dip
Categories: Relishes Appetizers Low-cal
Servings: 1
2 c Broccoli, chopped
1 T Vegetable oil
1 ea Garlic clove
1/2 ea Onion, chopped
1/4 lb Mushrooms, chopped
3/4 c Cottage cheese, low fat
1/4 c Yogurt, low fat plain
1 pn Salt, pepper
Cook broccoli just until tender-crisp, (3 minutes). Drain and put
under cold water. In nonstick skillet, heat oil over medium heat; add
garlic, onion and mushrooms and cook, until onion is tender. Set
aside. In blender, combine cottage cheese and yogurt; season with
salt and pepper to taste. Process just until mixed. Cover and
refrigerate. Makes 2 1/2 cups. Per T: 12 cal; .5 g fat; 0
cholesterol; 22 mg salt.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Broccoli and Mushrooms in Oyster Sauce
Categories: Vegetables
Servings: 4
1 ea Bunch broccoli in pieces
1/2 lb Mushrooms, sliced
1 T Garlic, minced
1 ea Water or chicken stock
2 T Vegetable oil
2 T Oyster sauce
Clean broccoli. Trim off flowers into bite-size pieces, lightly peel
broccoli stalks and sliced into diagonal medallions. Heat wok on high
add oil and when the oil is hot, add garlic and stir-fry 10 seconds.
Add broccoli, stir-fry rapidly until the broccoli is covered in oil.
When the wok is no longer oily, add a splash of water or chicken stock
and continue to fry, stirring constantly for 3 minutes, replenishing
water/chicken stock whenever wok becomes dry. Toss in mushrooms,
stir, add oyster sauce, stir, cover and simmer at medium heat two
minutes. Serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Broiled Cheddar And Egg Salad Buns
Categories: Cheese Eggs Main dish
Servings: 8
8 ea Eggs; lg,hardcooked, chopped
2 c Cheddar; sharp, shredded
1 c Green bell pepper; chopped
3 ts Onion; grated
2/3 c Milk; evaporated
3 ts Mustard; prepared
1 1/2 ts Salt
1/4 ts Pepper
3 ea Sandwich buns or rolls; *
* The buns or rolls should be split, toasted and buttered.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk,
mustard, salt and pepper. Spread each bun with about 1/4 cup of the
egg mixture. Broil about 5 inches from the heat source until hot and
cheese is melted, about 5 minutes. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Broiled Cheddar-Olive
Categories: Cheese Main dish Sandwiches
Servings: 8
2 ea Eggs; lg
8 oz Cheddar; sharp, grated
1 1/4 c Olives; ripe,chopped, pitted
1/2 c Green bell pepper; chopped
1/4 c Onion; chopped
1/3 c Catsup
2 ts Mayonnaise
2 ts Mustard; prepared
1/4 ts Marjoram
1/8 ts Oregano
1/8 ts Salt
1 pn Pepper; to taste
4 ea Sandwich buns
1 x Butter
Hard cook the eggs and slice them into a medium-sized bowl. Grate the
cheddar and put into the bowl. Prepare and add the olives, green
pepper and onion. Blend together the catsup, mayonnaise and prepared
mustard and the spices (blend them together in a small cup or bowl).
Add the mixture to the cheese mixture and set aside. Set the oven to
broil and split the buns (if not already split) with a sharp knife.
Set the buns on the broiler rack, cut sides up, and broil with the
buns 2 inches from the heat source until golden brown. Remove the
buns from the oven and spread with butter. Spread about 1/8 of the
cheddar mixture on a buttered side of each bun and return to the
broiler with the tops of the sandwiches 3-inches from the heat source.
Broil until the cheddar is bubbly and serve right from the oven.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Broiled Chicken Oregano
Categories: Chicken
Servings: 4
4 ea Chicken breast
1 ea Garlic clove; quartered
1 x ----marinade----
1/3 c Lemon juice
1/3 c Olive oil
1 x Salt & pepper to taste
3 T Oregano; fresh or 1 tbsp dr
1 x ----basting ingredients----
5 T Butter; melted
1/3 c Lemon juice
3 T Oregano; fresh or 1 tbsp dr
Several hours before serving-or the day before, if time allows, rub
the chicken pieces pieces with the garlic and place them in a deep
china or earthenware bowl. Combine marinade ingredients and the
garlic clove and pour over chicken. Cover the bowl and refrigerate
the chicken. Turn chicken pieces occasionally. When ready to cook,
preheat the broiler to its highest setting. Arrange the chicken pieces
on the broiler rack and baste with a little of the melted butter
mixture. (Reserve part of the basting mixture to serve over the
chicken when served.) Broil the chicken 3-4 inches from the heat for
5-8 minutes per side, basting often. Chicken is done when juices run
clear when pierced with a sharp knife. Remove to serving platter,
pour reserved basting mixture over the chicken breasts and serve
immediately. This is also good done on a BBQ.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Broiled Deviled Tomatoes
Categories: Appetizers
Servings: 4
4 ea Garlic cloves mashed
1 T Dijon mustard
1/2 ts Dry mustard
1 ea Salt and pepper to taste
2 T Virgin olive oil
4 ea Small tomatoes, halved
In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add
oil, drop by drop, whisking till smooth. Place tomatoes in buttered
baking dish and spread with mustard mixture. Broil tomatoes 3 inches
from heat for 1 minute or till tops are bubbly and golden.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Broiled spicy shark
Categories: Seafood Main dish
Servings: 4
1 lb Shark fillets (3/4" thick)
1/3 c Lemon juice
1/4 c Chopped parsley
1 T Chopped fresh basil, or
1 ts Dried basil
1 x Clove garlic, minced
2 T Seafood sauce or chili sauce
1 T Light soy sauce
Place fish fillets in plastic bag. Add lemon juice, parsley, basil,
garlic, chili sauce and soy sauce. Close top of bag and refrigerate
for at least one hour, but not longer than 8 hours. Remove fish from
bag and save marinade. Place fish onrack of pre-heated broiler about 3
inches from heat and broil for 3-5 minutes. Turn fillets over, brush
top with marinade and broil an additional 5-8 minutes until fish
flakes or is done to taste. Boil rest of marinade until it's reduced
by half and pour over fillets when serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Brown Seed Bread
Categories: Breads
Servings: 1
2 c Flour, all purpose
1 c Whole wheat flour
1 c Natural bran
1 c Quick cooking rolled oats
2 T Sesame seeds
2 T Poppy seeds
1 T Baking powder
1 1/2 ts Baking soda
1 ts Salt
1/4 c Liquid honey
2 c Plain yogurt
In large bowl, combine all-purpose and whole wheat flours, natural
bran, rolled oats, sesame and poppy seeds, baking powder, baking soda
and salt; stir in honey. Add enough of the yogurt to make sticky
dough. Knead lightly in bowl until dough is well blended. Fit dough
into one greased 9x5 in. (2L) loaf pan. Bake in 375F oven for 40
min., or until tester comes out clean.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Brownie Cookies
Categories: Desserts Cookies Chocolate
Servings: 48
4 oz Semisweet chocolate
1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour
1 1/2 ts Baking soda
1/2 ts Baking powder
1/4 lb Unsalted butter
1 c Granulated sugar
1 T Vanilla extract
2 ea Egg
1 T Milk
3/4 c Finely chopped walnuts
1. Melt the chocolate over hot water. 2. Sift the flour, baking
soda, and baking powder together. Set aside. 3. In the bowl of a
mixer, cream the butter. Add the sugar slowly and continue to beat.
Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir
to blend. 4. Stir in the dry ingredients and the milk by hand. When
just blended, mix in the walnuts. Cover and refrigerate dough for 30
minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease
a cookie sheet. 6. To form the cookies, scoop out a portion of dough
and roll out on a well-floured surface. When dough is 1/4 inch thick,
cut it into rounds or other desired shapes. Re-roll scraps and cut
again. 7. Place on cookie sheet (leave room for expansion) and bake
for 6 to 8 minutes. Watch for any hot spots in the oven and don't let
these cookies overbrown. VARIATION: For the Brownie Cookie Crust,
make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly
grease the back side of a large baking sheet. Roll the dough out onto
the baking sheet as thinly as possible so that the baked product will
crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let
crust harden, then slide the cookie from the sheet and cool
completely. Roll over the cookie with a rolling pin until it is
crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.)
Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the
crumbs and pack the mixture over the bottom and up the sides of a
10-inch springform pan. Freeze for 30 minutes before filling in order
to set the crust. Note: When I made this, I made individual cookie
crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large
muffin pan. Line each cup with waxed paper for easy removal.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Brownie Swirl Cheesecake
Categories: Cakes Desserts
Servings: 10
8 oz (1 pk) brownie mix
16 oz Cream cheese, softened
1/2 c Sugar
1 ts Vanilla
2 ea Large eggs
1 c Milk chocolate chips, melted
Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as
directed on package; pour batter evenly into springform pan. Bake at
350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla,
mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Pour over
brownie layer. Spoon chocolate over cream cheese mixture, cut through
cheese and chocolate mixture several time to acheive a marble effect.
Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Garnish with whipped cream, if
desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Brussel Sprouts With Balsamic Vinegar
Categories: Vegetables
Servings: 8
1 1/2 lb Fresh brussel sprouts
2 T Olive oil
2 ea Cloves garlic, peeled and sl
1 ea Medium yellow onion, peeled
1/4 c Balsamic vinegar
2 T Butter
1 x Salt and freshly ground blac
Trim off the stems and remove any limp leaves from the Brussel
Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes.
Drain and rinse under cold water to stop the cooking. Heat a large
frying pan and add the olive oil, garlic and onion. Saute a few
minutes until the onion just becomes tender. Add the blanched drained
Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are
cooked to your liking. Add the vinegar and toss so that all the
sprouts are coated with the vinegar. Add the butter and salt and
pepper to taste and toss together again.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Brussels Sprouts In Beer
Categories: German Vegetables
Servings: 4
1 lb Brussels sprouts; fresh
1 x Beer; any brand, to cover
1/2 ts Salt
2 T Butter
Trim and wash sprouts. Place in a medium-size saucepan and pour
enough beer over them to cover. Bring to a boil, reduce heat and
simmer for 20 minutes or until tender. Add more beer if needed, as
liquid evaporates. Drain; add salt and butter. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Burgoo
Categories: Beef
Servings: 20
3 lb Ready to cook broilerchicken
2 lb Beef shank cross-cuts
12 c Water
1 T Salt
1/4 ts Pepper
6 ea Slices bacon
56 oz (2 cns) tomatoes
1 c Cubed peeled potatoes
2 c Coarsely chopped carrots
1 c Chopped onion
1 c Chopped celery
1 c Chopped green pepper
2 T Packed dark brown sugar
1/4 ts Crushed dried red pepper
4 ea Whole cloves
1 ea Clove garlic, minced
1 ea Bay leaf
4 ea Ears of fresh corn
32 oz Butter beans
10 oz Frozen cut okra
2/3 c Unbleached all-purpose flour
In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken
and beef from bones; discard skin and bones. Cube beef and chicken.
Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble
bacon, set aside. To reserved broth in Dutch oven, add cubed beef,
undrained tomatoes, potatoes, carrots, onion, celery, green pepper,
sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour,
stirring often. Remove cloves and bay leaf. With knife, make cuts
down center of each row of corn kernels and scrape off of cobs. Add
corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer
20 minutes. Blend flour and reserved bacon drippings; stir into stew.
Cook until stew thickens. Salt to taste. Garnish with parsley and
serve hot with baking powder biscuits for a great meal.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Butter ginger sauce for pasta
Categories: Sauces
Servings: 4
1/2 c Butter
3 T Grated fresh giner
4 ea Garlic cloves finely chopped
1/2 ts Hot red pepper flakes
1 ts Dried basil
4 ea Whole gr onions finely chop
1 ea Fresh black pepper
1/4 c Fresh grated parmaesam
Melt butter in a medium skillet. Add everything except cheese and
cook until garlic is tender, about 4 minutes. Combine hot pasta, toss
with cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb
Capellini, spaghettini or linguine.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: BUTTERMILK CHOCOLATE-HAZELNUT CAKE
Categories: Cakes Desserts
Servings: 1
1 c Buttermilk
1/3 c Safflower oil
2 ea Egg whites
1 ts Vanilla extract
1 c Light brown sugar
1 c Whole wheat pastry flour
1/2 c Cocoa powder
1 ts Baking soda
1 ts Baking powder
1/4 ts Salt
1/2 c Finely chopped hazelnuts
Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and
beat together with electric mixer. Combine remaining ingredients
except the hazelnuts in another bowl. Sprinkle into the wet mixture a
bit at a time and beat in with the mixer until velvety smooth.Lightly
oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of
the batter, then sprinkle it evenly with half of the hazelnuts. Pour
in the remaining batter and top with the remaining hazelnuts. Bake
for 25 to 30 min., or until tests clean. Cook, and cut into wedges.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cabbage Fruit Salad With Sour-cream
Categories: German Salads Vegetables
Servings: 4
2 c Cabbage; raw, shredded
1 ea Apple; med., diced, unpeeled
1 T Lemon juice
1/2 c Raisins
1/4 c Pineapple juice
1 1/2 ts Lemon juice
1/4 ts Salt
1 T Sugar
1/2 c Sour cream
Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit
juices, salt, and sugar. Add sour cream, stir until smooth; add to
salad and chill.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Caesar Salad Dressing, Low cal
Categories: Salads Appetizers Low-cal
Servings: 8
1/3 c Tofu
2 T Lemon juice
1 1/2 ts Dijon mustard
1 ea Garlic clove, minced
1 ts Anchovy paste, or anchovy
1/4 ts Salt
2 T Parmesan cheese, grated
1 T Olive oil
1 pn Sugar, pinch
1 pn Pepper
In small saucepan of simmering water, poach tofu for 2 minutes; drain,
chop coarsely and let cool. In blender, blend lemon juice, mustard,
garlic, anchovy, salt, sugar and pepper. With blender running,
gradually add tofu, cheese and oil. Transfer to small jar and
refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about
30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cafe Mexicano
Categories: Beverages
Servings: 8
8 c Water; cold
1/3 c Dark brown sugar; packed
1/2 oz Baking chocolate; fine chop
2 ea Cloves; whole
1 ea Cinnamon stick;broken in 1/2
1 c Coffee; regular grind, dry
1 ts Vanilla
1/4 c Brandy
8 T Coffee liqueur
Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes.
Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir
in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE
DIABLO: Cafe Mexicano Prepare Cafe Mexicano; keep hot in saucepan
after straining. Heat brandy just until warm in small, long-handled
saucepan. Remove from heat; ignite. Pour flaming brandy over coffee.
Allow flame to burn out; stir. Pour coffee into cups or mugs. Top
each with whipped cream and 1 T liqueur. Garnish with cinnamon stick,
if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cajun Coleslaw
Categories: Cajun Salads
Servings: 10
5 T Mayonnaise, (heaping)
1 ts Louisiana hot sauce
2 T Yellow mustard (heaping)
2 T Ketchup
2 T Olive oil
1 T Wine vinegar
1 ts Garlic salt
1 T Lea & perrins
1 ea Juice of mediums size lemon
3 ts Salt (to taste)
4 ea Bell peppers, sliced
2 ea Onions, medium, shredded
1 ea Large cabbage, shredded
Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly,
beating all the time. Beat until mixture has returned to the
thickness of original mayonnaise. Add Louisiana hot sauce, continuing
to beat. Add ketchup and keep beating. Add salt and garlic salt,
beating all the time. Add wine vinegar (this will thin the sauce
down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions
in a large salad bowl. pour sauce over and toss well. This should be
done about an hour before serving. Tastes even better the next day.
From Justin Wilson's "Outdoor Cooking With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cajun Meat Loaf
Categories: Cajun Main dish Pork
Servings: 6
1 x -------seasoning mix--------
2 ea Whole bay leaves
1 ts Salt
1 ts Ground cayenne pepper
1 ts Black pepper
1/2 ts White pepper
1/2 ts Ground cumin
1/2 ts Ground nutmeg
1 x ------main ingredients------
4 T Unsalted butter
3/4 c Finely chopped onions
1/2 c Green bell peppers, chopped
1/4 c Green onions, finely chopped
2 ts Minced garlic
1 T Tabasco sauce
1 T Worcestershire sauce
1/2 c Evaporated milk
1/2 c Catsup
1 1/2 lb Ground beef
1/2 lb Ground pork
2 ea Eggs, lightly beaten
1 c Very fine bread crumbs
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the
onions, celery, bell peppers, green onions, garlic, tabasco,
Worcestershire and seasoning mix. Saute until mixture starts sticking
excessively, about 6 minutes, stirring occasionally and scraping the
pan bottom well. Stir in the milk and catsup. Continue cooking for
about 2 minutes, stirring occasionally. Remove from heat and allow
mixture to cool to room temperature. Place the ground beef and pork
in an ungreased 13x9-inch baking pan. Add the eggs, the cooked
vegetable mixture and the bread crumbs, remove the bay leaves. Mix by
hand until thoroughly combined. In the center of the pan, shape the
mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and
12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat
to 400F and continue cooking until done, about 35 minutes longer.
Serve immediately as is or with Very Hot Cajun Sauce for Beef. This
is best using both ground pork and ground beef, as the pork gives more
flavor diversity. However, you can make it with ground beef only. From
Paul Prudhomme's "Louisiana Kitchen"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cajun Pork Roast
Categories: Bar-b-q Creole/caju Main dish
Servings: 12
10 lb Boneless boston pork roast
1 c Chopped onion
3/4 c Choppped garlic
1/2 c Tiger sauce
1 ts Chopped parsley
1/2 c Worcestershire sauce
2 T Steak sauce (lea & perrins)
2 1/2 T Dry mustard
1 x Seasoned salt (dry rub)
6 oz Tomato paste
3 T Brown sugar
MARINADE: Combine chopped onion, chopped garlic, chopped parsley with
the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard.
Mix well. Make slits into roast and rub sauce well into and over the
roast (a baste- ing syringe works well to place suace into slits).
Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO
SAUCE: Mix tomato paste and the brown sugar very well and set aside.
Cook roast in a covered grill until the internal temperature of the
roast is 170 degress. Brush with Tomato Sauce when done and serve.
NOTE: Tiger Sauce is a brand name of sweetened hot sauce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cajun Prime Rib
Categories: Cajun Main dish Beef
Servings: 6
4 lb Prime rib roast (10-1/2 lbs)
1/4 c Black pepper
1/4 c Garlic powder
1/4 c Salt
2 ea Onions, thinly sliced
1 x --seasoning mix (optional---
1 T Plus 1 tsp, salt
1 T Plus 2 tsp, white pepper
1 T Plus 2 tsp, fennel seeds
1 T Plus 3/4 tsp, black pepper
2 1/2 ts Dry mustard
2 1/2 ts Ground cayenne pepper
Remove fat cap off top of meat (butcher can do this for you) and save.
Place the roast, standing on the rib bones, in a very large roasting
pan. Then with a knife make several dozen punctures through the
silver skin so seasoning can permeate meat. Pour a very generous,
even layer of black pepper over the top of the meat (the pepper should
completely cover it); repeat with the garlic powder, then the salt,
totally covering the preceding layer. Carefully arrange the onions in
an even layer on top so as not to knock off the seasoning. Place the
fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven
until the fat is dark brown and crispy on top, about 35 minutes.
Remove from oven and cool slightly. Refrigerate until well chilled,
about 3 hours. (this is done so the juices will solidify and the
steaks can be cooked rare.) Remove fat cap and disgard. With the
blade of a large knife, scrape off the onions and as much of the
seasonings as possible and discard. Then with a long knife, slice
between ribs into 6 steaks (4 will have bones); trim the cooked
surface of meat from the 2 pieces that were on the outside of the
roast. Season and cook in your favorite way for steaks. TO BLACKEN
THE STEAKS: Combine the ingredients of the seasoning mix thoroughly
in a small bowl; you will have about 8 tablespoons. Sprinkle the
steaks generously and evenly on both sides with the mix. using about 4
teaspoons on each steak and pressing it in with your hands. Heat a
cast iron skillet over very high heat until it is beyond the smoking
stage and you see white ash on the skillet bottom--at least 10
minutes. (The skillet cannot be too hot for this method.) Place one
steak in the hot skillet (cook only one side at a time) and cook over
a very high heat until the underside starts to develop a heavy, black
crust, about 2 to 3 minutes. Turn the steak over and cook until the
underside is crusted like the first, about 2 to 3 minutes more. Repeat
with the remaining steaks. Serve each steak while piping hot.
(*NOTE*: If you don't have a commercial hood vent over your stove,
this dish may smoke you out of the kitchen. It's worth it! But you
can also cook it outdoors on a gas grill; a charcoal fire doesn't get
hot enough to "blacken" the steak properly. If you have a smoke
detector in your house, you will be able to determine if it is working
correctly. This is NOT a dish to prepare in an apartment building
with a central fire alarm system wired into your smoke detector. It
causes great excitement! Also, you can be guaranteed you will meet
your landlord.) From Paul Prudhomme's Louisiana Kitchen
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cajun-Style Chicken Nuggets
Categories: Appetizers
Servings: 12
1 ea Env. onion soup mix *
1/2 c Plain dry bread crumbs
1 1/2 ts Chili powder
1 ts Ground cumin
1 ts Thyme leaves
1/4 ts Red pepper
2 lb Boneless chicken breasts **
1 x Oil
* You can use onion or onion-mushroom recipe soup mix in this
recipe. ** Chicken breasts should be cut into 1-inch pieces.
~---------------------------------------------------------------------
----- In large bowl, combine onion recipe soup mix, bread crumbs,
chili powder, cumin, thyme and pepper. Dip chicken in bread crumb
mixture, coating well. In large skillet, heat 1/2-inch oil and cook
chicken over medium heat, turning once, until done; drain on paper
towels. Serve warm and if desired with assorted mustards.
~---------------------------------------------------------------------
----- MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch
baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat
uncovered at High (Full Power) 6 minutes or until chicken is done,
rearranging chicken once; drain on paper towels. Serve as above Makes
about 5 dozen nuggets.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cajunized Oriental Pork Chops
Categories: Cajun Main dish Pork
Servings: 6
6 ea Thick pork chops
1 x Salt & red cayenne pepper
1 1/2 c Dry white wine
1 c Bell pepper, chopped
1 c Onions, chopped
1 ea Clove garlic, chopped
3 T Soy sauce
1 c Pinapple chunks (15 oz.)
Salt and red pepper the chops. Brown them slowly in a skillet. Add
wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30
minutes. Remove pork chops, being sure to keep them warm. Add the soy
sauce and syrup from the pineapple. Stir and simmer until more or
less thick. Add the pineapple chunks and bring to a boil. Serve over
pork chops and hot cooked rice. From Justin Wilson's "Gourmet and
Gourmand Cookbook"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cake Brownies
Categories: Cakes
Servings: 24
1/2 c Butter
1/2 c Oil
1 c Water
4 T Unsweetened cocoa
2 c Flour
2 c Sugar
2 ea Eggs
1 ts Baking soda
1/2 c Buttermilk
1 ts Vanilla
1/2 c Butter
3 T Unsweetened cocoa
1/3 c Buttermilk
1 pk Confectioners sugar
1 c Chopped walnuts
1 ts Vanilla
1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix
butter, oil, water and cocoa together in small sauce pan. Bring to
boil. Add this mixture to flour and sugar and beat until smooth. 2.
Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into
prepared baking pan. Bake 20 minutes. 3. Prepare frosting while
brownies are baking. Put all frosting ingredients in medium saucepan
and heat. Do not boil. 4. Frost immediately after removing from
oven. Cut into squares when cool. from: _Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: California Rarebit
Categories: Cheese Vegetables Main dish
Servings: 4
3 ts Butter
1/2 c White wine; dry
2 1/2 c Monterey jack cheese; cubed
1 ea Egg; lg, lightly beaten
1 ts Worcestershire sauce
1/2 ts Basil; crushed
2 c Mushrooms; fresh, sliced
1/2 ts Garlic powder
Melt 1 tbl of butter in the top of a double boiler. Add the wine and
heat, then stir in 2 cups of the cheese. Heat until melted. Add a
little of the cheese mixture to the beaten egg and then add the egg
mixture back into the cheese. Cook and stir about 1 minute. Add the
Worcestershire sauce and basil, set aside keeping the sauce warm.
Saute the mushrooms in the remaining butter until just tender then
sprinkle with the garlic powder and remove from the heat. Arrange
toast points or triangles on individual heatproof plates. Spoon the
sauce over the toast then top with the sauteed mushrooms. Sprinkle
with the remaining cheese and broil until bubbly.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cappuccino Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/2 c Finely chopped nuts
2 T Sugar
3 T Margarine, melted
32 oz Cream cheese, softened
1 c Sugar
3 T Unbleached all-purpose flour
4 ea Large eggs
1 c Sour cream
1 T Instant coffee granules
1/4 ts Cinnamon
1/4 c Boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch
spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine
cream cheese, sugar, and flour, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after
each addition. Blend in sour cream. Dissolve coffee granules and
cinnamon in water. Cool; gradually add to cream cheese mixture,
mixing until well blended. Pour over crust. Bake at 450 degrees F.,
10 minutes. Reduce oven temperature to 250 degrees F.; continue
baking 1 hour. Loosen cake from rim of pan; cool before removing rim
of pan. Chill. Garnish with whipped cream and whole coffee beans if
desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Caramel Brownies
Categories: Cakes
Servings: 25
14 oz Caramels
1/3 c Evaporated milk
8 oz German sweet chocolate
6 T Butter
4 ea Eggs
1 c Sugar
1 c Flour (sifted)
1 ts Baking powder
1/2 ts Salt
2 ts Vanilla
6 oz Chocolate chips
1 c Walnuts, chopped
1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan.
Combine caramels and evaporated milk in top of double boiler over low
heat. Cover and simmer until caramels are melted, stirring
occasionally. Set aside, keeping warm. 2. Combine German sweet
chocolate and butter in 2 quart saucepan. Place over low heat
stirring occasionally until melted. Remove from heat. Cool to room
temperature. 3. Beat eggs until foamy using electric mixer at high
speed. Gradually add sugar, beating until mixture is thick and lemon
colored. 4. Sift together flour, baking powder and salt. Add to egg
mixture mixing well. Blend in cooled chocolate mixture and vanilla.
5. Spread half of mixture into prepared baking pan. Bake for 6
minutes. Remove from oven and spread caramel mixture carefully over
baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of
walnuts into remaining chocolate batter. Spread batter by spoonfuls
over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20
minutes. Cool in pan on rack. Refridgerate before cutting into bars
or squares. These brownies are very difficult to cut if not chilled
first. from: _Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Caramelized Onion Dip
Categories: Appetizers Dips
Servings: 6
1 T Unsalted butter
1 T Peanut oil
1 x Large red onion, sliced
1/2 c Sour cream
1/2 c Mayonnaise
1/4 ts Salt
1/4 ts Cayenne pepper
1 ts Red pepper flakes
1/8 ts Tabasco sauce
1 x -----crackers or chips------
Saute onion in butter and oil until caramelized (golden brown), about
20 minutes. Cool and combine the remaining ingredients. Mix well and
chill for at least 1 hour. Serve with crackers or chips.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Caramelized Onions In Flaky Pastry
Categories: Tarts Vegetables
Servings: 8
1 c Coarse breadcrumbs
4 T Butter
1/4 c Chopped parsley leaves
2 lb Small white onion
6 T Butter
2 T Sugar
1/4 c Marsala wine
1/4 c Beef broth
1 1/4 c All purpose flour
1/2 pt Salt
6 T Cold unsalted butter, cut up
2 T Vegetable shortening
3 T Cold water
ea Ground pepper, to taste ** FLAKY CRUST 1. Cook
breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook
onions until crisp/tender in a steamer over simmering water. 3. Saute
onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in
wine and beef broth. Add fresh ground pepper. Continue 5. Place
onion mixture in partially baked crust. Sprinkle with 6. Bake 20
minutes. Let rest 10 minutes before serving. 1. Process flour,
salt, butter and shortening until consistency of 2. Add 2 TBS. water
and process until incorporated. If dough is too 3. Remove dough
from processor and shape into a flattened disc. Cover 4. Roll
dough large enough to fit into 10 inch quiche or tart pan. 5. Line
chilled pastry with large sheet of aluminum foil and fill with
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Caribbean Ginger Turkey
Categories: Poultry Main dish
Servings: 4
2 lb Turkey breast, skinned
1/2 c Water
1/4 c Soy sauce
1/4 c Brown sugar
1/4 c Dry sherry
2 T Vegetable oil
2 T Apricot jam
2 ts Lemon juice
1/2 ts Ginger
1 ea Clove garlic, chopped
Carefully bone turkey breast. Remove fillet from underside of breast
by detaching the feather-shaped piece of boneless meat beside the
breast bone. Cut remaining breast meat into 3 equal portions. In a
plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot
jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop
bag in a bowll; add turkey, submerge in marinade. Marinade 4 to 6
hours or overnight. Remove meat from marinade, reserving marinade.
Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat
with marinade. Serve with rice and garnish with sliced fruit.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CARLA'S TURKEY LOAF
Categories: Main dish Poultry
Servings: 8
2 lb Ground turkey
1 T Worcestershire sauce
2 T Hot ketchup
1 ea Medium onion, chopped
1 ts Salt
1/2 ts Pepper
1 ea Celery, finely chopped
1 ts Rosemary
1 ts Thyme
1 ts Basil
1 T Chopped parsley
1/2 c Oatmeal
Mix all the ingredients together and form into a loaf. Place in a
nonstick loaf pan, bake 350F for 2 hrs. Cal: 184; Fat: 1 3/5g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Carmelized Carnitas
Categories: Appetizers Pork Mexican
Servings: 10
1 1/2 lb Pork shoulder; bonless, *
2 T Brown sugar; packed
1 T Tequila
1 T Molasses
1/2 ts Salt
1/4 ts Pepper
2 ea Clove garlic; finely chopped
1/3 c Water
1 ea Green onion w/top; sliced
* Pork should be cut up into 1-inch cubes.
----------------------------------------------------------------------
---- Place pork cubes in single layer in 10-inch skillet. Top with
remaining ingredients except green onion. Heat to boiling; reduce
heat. Simmer uncovered, stirring occasionally unti the water has
evaproated and the pork is slighly carmelized, about 35 minutes.
Sprinkle with green onion and serve with wooden picks.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Carrot 'N' Raisin Cheescake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs
3 T Granulated sugar
3 T Margarine, melted
24 oz Cream cheese, softened
1/2 c Granulated sugar
1/2 c Unbleached all-purpose flour
4 ea Large eggs
1/4 c Unsweetened orange juice
1 c Finely shredded carrot
1/4 c Raisins
1/2 ts Ground nutmeg
1/4 ts Ground ginger
1 T Unsweetened orane juice
1 c Sifted powdered sugar
Combine crumbs, granulated sugar, cinnamon and margarine, press onto
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing
at medium speed on electric mixer until well blended. Blend in
eggsand juice. Add combined remainig flour, carrots, raisins, and
spices; mix well. Pour over crust. Bake at 450 degrees F., 10
minutes. Reduce oven temperature to 250 degrees F., continue baking
for 55 minutes more. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Combine remaining cream cheese and juice,
mixing until well blended. Gradually add powdered sugar, mixing until
well blended. Spread over top of cheesecake. Garnish with additional
raisins and finely shredded carrots, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Carrot Cake
Categories: Cakes
Servings: 12
1 c Oil
1 c Sugar
1 c Brown sugar
1 ts Vanilla
4 x Eggs
2 c Flour, whole wheat
1/3 c Dry milk
1 ts Baking soda
1 ts Salt
1 ts Baking powder
2 ts Cinnamon
3 c Carrots; shredded
1 c Walnuts; chopped
In large bowl, blend oil and sugars on low until well mixed. Add
vanilla. Beat in eggs, one at a time, blending well after each
addition. Stir together dry ingredients and add to egg mixture until
well blended. Stir in walnuts and carrots by hand. Pour batter into
well greased and floured 10" tube pan or fluted pan. Bake at 350f for
50-60 minutes. Cool in pan, then top with powdered sugar or frosting
of your choice.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Carrot Cake (Low fat)
Categories: Cakes Desserts
Servings: 16
2 c Flour, all purpose
2 ts Cinnamon
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 ts Nutmeg
1 ea Crushed pineapple (8 oz can)
3 T Vegetable oil
1 ts Vanilla
3 c Carrots, shredded
3 ea Large egg whites
1 pn Cloves
1 1/2 c Sugar
Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat
with vegetable cooking spray. Combine first seven ingredients in
bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until
smooth. Beat in dry ingredients until just combined. Stir in
carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold
into carrot mixture in 2 batches with rubber spatula. Pour batter
into pan. Bake 40 min. or until toothpick comes out clean. Cool in
pan on wire rack. Invert cake onto wax paper; remove pan and foil.
Cut into 16 pieces.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CARROT OR ZUCCHINI MUFFINS
Categories: Breads
Servings: 24
1 1/2 c Whole-wheat flour
1 ts Salt
1 1/2 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1 1/2 c Natural bran
3 ea Carrots, 1c grated
2 ea Eggs
1/4 c Vegetable oil
1 1/2 c Skim milk or orange juice
2 T Vinegar
1/2 c Honey
1/4 c Molasses
1/2 c Raisins
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in
food processor, 4 to 5 seconds. Pour into large mixing bowl. Process
carrots until pureed and add to dry ingredients. Process the eggs and
oil for 2 - 3 seconds and add to bowl along with the milk, vinegar,
honey, molasses, and raisins. Stir with a wooden spoon until just
blended; do not overmix. Spoon the batter into paper-lined muffin
tins and bake at 375F for 20 to 25 min.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CARROT-OATMEAL COOKIES
Categories: Cookies
Servings: 48
1/2 c All purpose flour
1/2 c Whole wheat flour
1/4 c Nonfat dry milk powder
1 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
1/4 c Solid shortening
1/3 c Brown sugar
1/2 c Molasses
1 ea Egg
1 c Shredded carrots
1 ts Vanilla
1 3/4 c Quick cook rolled oats
Combine the flours, milk powder, baking powder, baking soda, salt,
nutmeg, and cinnamon. Cream together the shortening, sugar, and
molasses; add the egg, then the dry ingredients. Stir until well
blended. Add the carrots, vanilla, and oats, and mix well. Drop by
teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375F
oven for 10-12 min. or until lightly browned. Cool on wire rack. Cal:
46, Fat: 1/5.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Carrots Glacees
Categories: Vegetables
Servings: 4
1 lb Large carrots
3 T Butter
1/3 c Water
1/4 c Light brown sugar
2 T French dijon mustard
2 T Minced parsley
3 ea Green onions, chopped fine
Peel the carrots and cut into thin sliced. Place the butter in a 4
cup microwave safe dish. Melt 1 minute at high. Add the carrots and
the water. Stir well, cover. Microwave 7 minutes at high. Stir,
then add the remaining ingredients. Stir until well mixed.
Microwave, uncovered, 5 to 7 minutes at medium, stirring 2 or 3 times
during the cooking period.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Carrots In Beer
Categories: German Vegetables
Servings: 4
4 ea Carrots; large
1 T Butter
1 c Dark beer; any brand
1/4 ts Salt
1 ts Sugar
Peel and slice carrots into long, thin slices. Melt butter in
medium-size frypan; add beer and carrots. Cook slowly until tender,
stirring frequently. Stir in salt and sugar. Cook for another 2
minutes and serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Carrots in Orange-Basil Butter
Categories: Herbs Vegetables
Servings: 2
2 ea Med. carrots *
1 T Water
1 T Butter or margarine
1/8 ts Finely shredded orange peel
1 x Pinch dried basil, crushed
1 x Snipped parsley (opt.)
* Carrots should be cut into julienne strips.
~---------------------------------------------------------------------
---- Place carrot strips in a 1-quart casserole. Sprinkle with water.
Micro-cook, covered, on 100% power for 2 to 3 minutes or just till
carrot strips are crisp-tender. Let stand, covered, while preparing
butter mixture. For butter mixture, in a custard cup combine butter
or margarine, orange peel, and basil. Micro-cook, uncovered, on 100%
power about 30 seconds or till butter or margarine is melted. Drain
Carrots. Drizzle butter mixture over carrot strips. Garnish with
snipped parsley, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Catfish and Crawfish Mold
Categories: Cajun Salads
Servings: 8
1 c Chopped parsley
1 c Cream cheese
1/2 c Dry white wine
1 x Salt, to taste
1 T Lemon juice
1 lb Catfish meat, cooked
1 ts Louisiana hot sauce
1 lb Crawfish meat, cooked
1 T Lea & perrins
Chop catfish and crawfish in food processor. Add wine, parsley, lemon
juice, and salt. Mix real well. Add hot sauce and Lea & Perrins
Worcestershire sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of
lettuce. You can use shrimp of crawfish aren't available. From Justin
Wilson's "Outdoor Cooking With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CATHY'S BAKED CHICKEN
Categories: Poultry Main dish Low-cal
Servings: 4
2 ea Chicken breasts, halved
1 c Fresh bread crumbs
1/2 ts Onion powder
1/2 ts Garlic powder
1/4 ts Cayenne pepper
1/8 ts Ground ginger
1/3 c Plain low-fat yogurt
Preheat oven to 400F. Lightly spray a medium size shallow baking dish
with vegetable spray. Rinse chicken and pat dry. In a shallow pan,
combine bread crumbs, onion powder, garlic powder, cayenne pepper and
ginger. Dip chicken in yogurt, then into crumb mixture. Place in
prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal:
254, Fat: 5 g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cauliflower with beef "Sichuan Style"
Categories: Hot & spicy Beef
Servings: 4
1/2 lb Round steak; *
5 ea Nami black mushrooms
2 ea Carrots; medium
2 c Cauliflower
3 ea Green onions, minced
1/2 ts Ginger; fresh, minced
2 ea Cloves garlic, minced
1/2 ts Szechuan peppercorns, crushe
3 T Peanut oil
1 x ----------marinade----------
1/4 c Soy sauce; thin
1/4 c Dry sherry
1 x -----------sauce------------
1 c Chicken stock
1 ts Lan chi black bean paste wit
2 x Dashes of chinkiang black vi
3 x Drops sesame oil
1 ea Cornstarch paste; **
1 x -------------s--------------
1/2 c Carrot stock; reserved
1/4 c Marinade
1/4 c Mushroom soaking liquid
* cut in 1/2 inch cubes. ** make into a thin paste.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ Combine soy and sherry for marinade. Marinate steak pieces for
1 hour. Massage meat in marinade to aid tenderizing; drain, reserving
marinade. Wash and soak mushrooms for 1 hour; drain, reserving
soaking liquid, thinly slice. Wash, peel and roll-cut carrots.
(Roll-cut means slicing on a slight bias in 1" lengths but turning the
carrot a quarter tur (90 degrees) between slices. Wash cauliflower,
trim off thick part of stems, and either break or cut florets into
pieces about the size of the carrot pieces. Parboil carrots in boiling
stock for about 3 minutes or until just beginnin to soften. Reserve
carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil
just begins to smoke, add drained steak cubes; stir-fry briskly for 1
minute until meat begins to lose pinkness. Don't overcook meat or it
will be tough. Remove to holding plate. Swirl remaining oil into wok.
Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add
cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts
of liquids generated during preparation: reserved carrot stock,
marinade, and mushroom soaking liquid; bring to boil. Cover wok;
reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to
high. When sauce boils again, add carrots and beef. Mix together.
Splash vinegar down sides of wok. Push ingredients out of sauce,
thicken with thin cornstarch paste. Sauce should be a light gravy.
Add seasame oil. Toss in green onion. Serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Ceasar for Two
Categories: Salads Appetizers Main dish
Servings: 2
1 ea Clove garlic, minced
1 ea Head romaine lettuce
1 ea Tin anchovies (millionares)
1 x Croutons
4 ea Bacon chopped
2 T Olive oil
2 T White vinegar
2 T Worcestershire
1 x Dash tobasco
1/2 x Lemon
2 ea Egg yolks
1 x Cappers
3 T Parmasean cheese
Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers &
chop mince with oil. Separate egg yolks in small bowl and add to
mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and
bacon bits mix well. Let stand for 5 minutes. Toss salad and add
croutons and cheese.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Ceasar Salad
Categories: Salads
Servings: 2
20 ea Large romaine leaves
1 ea Head lettuce
1 c French bread cut 1/2 in cube
1 ea Large garlic clove
1 ea Egg
1/4 ts Salt
1/2 ea Juice of one lemon
1/4 c Olive oil
1/2 ts Worcestershire sauce
1/4 c Grated romano cheese
1 ea Fresh ground pepper to taste
Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic
into side of large salad bowl. Ease egg into boiling water and boil
exactly 1 minute, then crack into bowl, breaking it up with fork. Add
salt. Add lemon juice, olive oil and worcestershire. Mix well.
(Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat
thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner
plates. Garnish with croutons Makes 2.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Champagne Chicken
Categories: Poultry Main dish
Servings: 6
3 ea Chicken breast/boned/skinned
2 T Olive oil
2 T Butter
1/4 c Champagne; dry
1/2 c Heavy cream
3 T Tarragon; fresh (1 t dry)
1 x Salt & freshly ground pepper
1 x ----optional ingredients----
6 ea Prosciutto slices/paper thin
3 ea Shallots; finely chopped
1 T Butter or margarine
*** See instructions at end if using the optional ingredients. Cut
chicken into 1/4" wide slices. Melt the butter and olive oil in a
large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the
chicken and keep warm. Deglaze the pan with the champagne. Add the
cream to the pan. Add the tarragon and reduce the sauce for two
minutes. Put the chicken back into the pan and bring just to a simmer.
Remove to serving platter. Serve hot with fresh vegetables or over
rice or pasta. (I serve this over fettucini, or with a side dish of
Fettucini Alfredo). *** Cut chicken breasts in half only. Place each
half between sheets of waxed paper and pound with a meat tenderizer
until about 1/8" thick. Saute shallots in butter until tender. Divide
shallots equally between the breast halves, spreading evenly over
each. Place one slice of prosciutto on each breast half, fold in half,
and secure with toothpicks. Saute about 4 to 5 minutes on each side in
the butter and olive oil listed in the original ingredients. Chicken
is done when it springs back when lightly pressed with finger. Follow
the balance of the instructions listed above for the sauce. Source:
The original recipe came from "The Martha Culbertson Cook Booklet"
published by Culbertson Winery. The "additional ingredients"
modification is my own.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Champagne Punch
Categories:
Servings: 22
2 c Granulated sugar
2 c Fresh lemon juice
1 ea 750ml bottle dry white wine
1 ea 750ml bottle champagne
2 ea Large bottles of soda water
1/4 c Orange liqueur
1 ea Pineapple quartered, grated
In a large punch bowl, combine sugar, lemon juice, white wine,
champagne, soda water liqueur and grated pineapple. Mix together
well. Put in a large block on ice and garnish with additional
pineapple and other fresh fruits such as strawberries. let mixture
chill and serve in small glasses.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chartreuse Cocktail
Categories: Beverages
Servings: 1
1 1/2 oz Tequila; 3 t
1 oz Green charteuse liqueur; 2 t
1 oz Lime juice; 1 t
1/4 c Crushed ice
Pour all ingredients over ice in tightly covered container. Shake
until very cold. Pour into serving glass; garnish with lime slice, if
desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Apple Cobbler
Categories: Cheese Desserts Fruits
Servings: 6
1 c Sugar
1/4 c Unbleached flour
1/4 ts Cinnamon; ground
6 c Apple slices; *
1 x ----------topping-----------
1 c Unbleached flour
1/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Salt
6 oz Cheddar;md, shredded,1 1/2 c
1/3 c Butter; melted
1/4 c Milk
* Use cooking apples such as Granny Smith's that have been cored,
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Combine the sugar, flour, and cinnamon, then toss the mixture
with the apple slices. Pour into a 9-inch square baking pan. Combine
the dry ingredients, of the topping, with the cheddar cheese, mixing
well. Add the butter and milk, mixing until well blended with the
flour mixture. Spoon the dough over the fruit mixture and bake at 400
degrees F. for 30 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Apple Dandy
Categories: Cheese Desserts Fruits
Servings: 6
6 c Apples; *
1/4 c Sugar
2 ts Unbleached flour
1 1/2 c Cheddar; sharp, shredded
3/4 c Unbleached flour
1/4 c Sugar
1/2 ts Cinnamon; ground
1/4 ts Salt
1/2 c Butter
* Use tart cooking apples such as Macs or Granny Smith;s. Core,
pare,
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Heat the oven to 375 degrees F. Combine the apples, sugar, flour
and 1 cup of cheese. Place in a greased 8-inch square baking pan.
Combine the flour, sugar, cinnamon, and salt. Cut in the butter until
the mixture resembles coarse crumbs then sprinkle over the apple
mixture. Bake in the preheated oven for 30 to 35 minutes. Remove
from the oven and top with the remaining cheese. Return to the oven
until the cheese melts. Serve warm with hard sauce or ice cream.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Bacon Treat
Categories: Cheese Main dish Meats
Servings: 2
4 oz Cheddar; sharp, shredded, 1c
1/2 ts Lemon juice; fresh
1/2 ts Worcestershire sauce
1/8 ts Paprika
1/8 ts Garlic powder
1 ds Pepper
2 ts Dairy sour cream
3 ea Bacon; slices, *
4 ea Bread; slices, buttered
1 x Lettuce
1 x Tomato slices
* Bacon slices should be cooked until crisp and then crumbled.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika,
garlic powder, and pepper until fluffy. Blend in the sour cream. Add
the crumbled bacon. Spread 2 Tbls of the mixture on each slice of
bread. Arrange lettuce and tomato on two slices and top with remaining
bread slices. Serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Biscuits
Categories: Breads Cheese Quickbreads
Servings: 8
2 c Unbleached flour; sifted
4 ts Baking powder
1/2 ts Salt
1 c Cheddar; sharp, grated
1/4 c Butter
2/3 c Milk
Sift the flour, baking powder, and salt together and mix with the
grated cheddar cheese. Cut the butter into the dry ingredients, add
the milk and mix quickly but thoroughly. The dough should be soft.
Turn onto a floured board and knead lightly for a few seconds. Pat to
a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven
(450 degrees F.) about 30 minutes or until lightly browned. Serve
hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Braids
Categories: Breads
Servings: 8
1 c Water; warm, 110-115 deg. f.
1 pk Active dry yeast; or
1 ts Active dry yeast; bulk
3 1/2 c Unbleached flour; *
1 ts Sugar
1 1/2 ts Salt
3/4 c Butter; room temperature
4 ea Eggs; lg, room temperature
6 oz Cheddar; extra sharp, diced
1 ea Egg; lg
1 ts Milk
2 ts Celery seeds
* You can use up to 4 1/2 cups of flour in this recipe depending on
the
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Pour the warm water into a warm bowl and add the yeast. Stir to
dissolve then let stand until light and puffed, about 5 minutes. Add
1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer
on the lowest speed for 1 minute. Beat on medium speed for 2 minutes
longer. Add the butter to the yeast mixture and beat for another 1
minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup
of flour until well blended, repeating until the 4 eggs are used up
and enough flour has been added to make a soft sticky dough. Continue
to beat with the mixer or by hand, until the dough is glossy and
elastic and pulls away from the side of the bowl. Stir in the cheddar
cheese by hand. Cover and let rise in a warm place free from drafts
until doubled in bulk, about 2 1/2 to 3 hours. When the dough has
doubled in bulk, punch down and place in the refrigerator for at least
5 hours or better, overnight. Remove the dough from the refrigerator.
Divide in half and cover and refrigerate the second ball of dough.
Knead the remaining ball of dough on a lightly floured surface until
soft and pliable. Divide the dough into 3 equal parts and roll each
piece into a rope 12 to 16-inches long. Braid the ropes, starting in
the middle and working toward each end. Pinch the ends together so
seal them. Grease a large baking sheet and place the finished braid
on one side of the sheet. Repeat with the refrigerated dough. In a
small bowl beat the egg and milk together. Brush the braids with the
egg mixture and let the braids rise in a warm place, free from drafts,
until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway
through the rising time, brush with the egg mixture again. Preheat
the oven to 400 degrees F. When fully risen, brush with the egg
mixture for a final time and sprinkle evenly with the celery seeds.
Bake for 40 minutes in the preheated oven until a wooden skewer or
pick inserted in the braid comes out dry. Remove from the oven and
from the baking sheet. Cool to room temperature, on wire racks,
before slicing.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Bread Ring
Categories: Breads
Servings: 4
2 3/4 c Bread flour
2 ts Sugar; granulated
1 pk Active dry yeast; or
1 ts Active dry yeast; bulk
3/4 ts Salt
1 c Milk
2 ts Butter
1 1/2 c Cheddar; sharp, shredded
1 x Butter
NOTE: You can use Unbleached All-Purpose flour in this recipe and up
to
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and
salt thoroughly in a large bowl. Heat the milk and butter together
until very warm (115-125 degrees F.). Gradually add to the dry
ingredients and beat at medium speed on an electric mixer for 2
minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and
the cheese. Beat fir 2 minutes on high speed on the mixer, scraping
the bowl occasionally. Stir in enough additional flour to make a
stiff but light dough. Turn the dough out onto a lightly floured
surface and knead until smooth and elastic, 5 to 8 minutes. Place in
a greased bowl, turning once to grease the top. Cover with a
dishtowel that has been soaked in hot water and then wrung out until
almost dry. Let rise in a warm place until doubled in bulk, about 1
hour. Punch the dough down and turn out on a lightly floured surface
and shape into a 20-inch rope. Place seam side down in a buttered 6
1/2 cup ring mold, pinching the ends together. Cover and let rise in
warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake
in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from
the ring mold. NOTE: For a softer crust, brush with melted butter
while still hot. Crust will become crisp when cool if you do not.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Crackers
Categories: Snacks
Servings: 6
1/2 c Butter or margarine
1 1/2 c Unbleached flour; sifted
1/2 ts Salt
1 ts Baking powder
1 ds Cayenne pepper
2 c Cheddar; extra sharp, *
* The Extra Sharp Cheddar Cheese should be finely grated.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Stir the dry ingredients into a bowl and then cut in the butter
to resemble cornmeal. Blend in the cheddar cheese with a fork until
well blended. Mix in the remaining ingredients and shape into 1 1/2
to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and
then slice each roll into slices about 1/4-inch thick. Bake on an
ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove
from cookie sheet and let cool. Store the cooled crackers in airtight
containers in a cool place. They will keep for several weeks this way
and if you freeze them, they will last indefinitely.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Crumble Apple Pie
Categories: Desserts Fruits Pies
Servings: 8
1 ea 9" unbaked pie shell
1 x ----------topping-----------
1/2 c Unbleached flour
1/3 c Sugar
1/3 c Brown sugar; firmly packed
1/2 ts Cinnamon; ground
5 ts Butter
1 x ----------filling-----------
1 1/2 lb Cooking apples; *
1 ts Lemon juice; fresh
6 oz Cheddar;md, shredded,1 1/2 c
4 ts Unbleached flour
1/4 ts Nutmeg; ground
* Use a cooking apple such as Granny Smith's. Core, peel and
thinly
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Make a high rim around the pie crust. Combine all the dry
ingredients in the topping and cut in the butter until crumbly. Set
aside. Toss the apples and lemon juice together and add the cheese,
flour, and nutmeg, tossing and mixing well. Arrange the apples in the
crust and sprinkle on the topping. Bake in a preheated 375 degree F.
oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if
desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Date Nut Loaf
Categories: Breads Cheese Fruits
Servings: 4
8 oz Dates; finely chopped
2 ts Butter
3/4 c Water; boiling
1 3/4 c Unbleached flour; sifted
1/4 ts Salt
1 ts Baking soda
1/2 c Sugar; granulated
1 ea Egg; lg, well beaten
4 oz Cheddar md, shredded
1 c Walnuts; chopped
Preheat the oven to 325 degrees F. Place the dates and butter in a
small bowl and pour the boiling water over them. Let stand for 5
minutes. Stir the dry ingredients together in a large bowl. Add the
date mixture, egg, cheddar and nuts. Mix until just blended and spoon
the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20
minutes. Bake for 50 to 60 minutes in the preheated oven or until a
wooden pick inserted in the center of the loaf comes out clean. Turn
out onto a rack and cool before slicing. NOTE: The flavor improves is
the bread stands overnight before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Dumplings
Categories: Breads Cheese Main dish
Servings: 4
16 oz Cheddar; md, shredded
2 ea Eggs; lg
1 c Unbleached flour
1 ts Salt
3 qt Boiling water
1/2 c Butter
1/2 pt Sour cream
1 x ---------garnishes----------
1 x Paprika
1 x Parsley
Mash the cheddar cheese and add the eggs mixing well. Stir in the
flour and salt. Drop by TBLS into the rapidly boiling water then
cover and boil for 15 minutes. Drain and serve with melted butter and
sour cream. Sprinkle with chopped parsley or paprika, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Fans
Categories: Breads Cheese
Servings: 4
5 oz Cheddar; sharp, grated
2 c Unbleached flour; sifted
1 ts Baking powder
1 ts Salt
1/2 c Butter or shortening
1/2 c Milk
1 x Butter; softened
1 x Butter; melted
Grease the bottoms of 12 muffin pan cups. Grate the cheese into a
bowl, if not already grated and set aside. Sift the flour, baking
powder and salt into a bowl. Cut in the shortening with a pastry
blender or two knives, until the mixture resembles coarse corn meal.
Make a well in the center of the mixture and add the milk all at once.
Stir with a fork until the dough forms a ball. Gently form the dough
into a ball and put on a lightly floured surface. Knead it lightly
with the fingertips 10 or 15 times. Roll the dough into a 12 X
10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread
with the softened butter. Sprinkle four strips with the grated
cheddar cheese and stack the four on top of one another and top with
the fifth strip. Cut into 12 equal pieces and place on end in the
muffin cups. Brush the tops of the rolls with the melted butter. Bake
at 450 degrees F. for 10 to 15 minutes or until the biscuits are
golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Fruit Drops
Categories: Cheese Cookies Desserts
Servings: 10
1/2 c Butter
1/4 c Sugar; granulated
1/4 c Brown sugar; firmly packed
1 ea Egg; lg
1 ts Vanilla
1 1/2 c Unbleached flour
1/2 ts Baking soda
1/2 ts Salt
1 1/2 c Cheddar; sharp, shredded
8 1/4 oz Pineapple, crushed, drained
1/4 c Maraschino cherries; chopped
Cream the butter and sugars together until light and fluffy then stir
in the egg and vanilla. Add the combined dry ingredients and blend
well. Stir in the cheese, pineapple, and cherries. Drop the dough by
rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375
degrees F. for 15 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Mushroom Open-Face Sandwich
Categories: Cheese Eggs Sandwiches
Servings: 6
1 1/2 c Mushrooms; fresh, chopped
2 ts Butter; melted
1 ea Egg; lg, beaten
1 ts Oregano
1 c Cheddar; md sharp, shredded
6 ea Dk. rye bread slices;toasted
12 ea Tomato; slices, thin
1 x Celery salt
1 x Parsley
Saute the mushrooms in the butter until tender. Remove from the heat
and stir in the egg and oregano. Stir in the cheddar cheese. Spread
about 3 Tbls of the mixture on each slice of toast. Top each slice
with 2 slices of tomato and sprinkle with celery salt to taste. Broil
for 5 minutes, or until the cheese melts and the sandwich is
thoroughly heated. Garnish with the parsley and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Pancakes
Categories: Cheese Quickbreads
Servings: 6
8 oz Cheddar; md, grated
3/4 c Dairy sour cream
3 ea Egg yolks, lg, beaten
2 ts Unbleached flour; plus
1 ts Unbleached flour
3/4 ts Salt
1 1/2 ts Thyme
1/2 ts Mustard; dry
2 ts Butter
Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and
add the sour cream and egg yolks, mixing well after each addition. Add
the flour salt thyme and dry mustard, which have been mixed well in a
separate bowl or cup. Melt the butter in the skillet over low heat
and drop the batter by tsp into the skillet. Cook over medium heat
until lightly browned on the bottom. Loosen the edges with a spatula,
turn and lightly brown the other side. Serve at once with bacon or
pork sausage. Makes about 2 dozen 3-inch cakes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Pear Cobbler
Categories: Cheese Desserts Fruits
Servings: 8
2 lb Pear halves; 2 cns
1 ts Sugar
2 ts Cornstarch
1 ts Lemon juice
1/4 ts Cinnamon; ground
1 x ----------topping-----------
1 c Unbleached flour
1/3 c Sugar
1 1/2 ts Baking powder
1/2 ts Salt
6 oz Cheddar; sharp shredded
1/3 c Butter; melted
1/4 c Milk
Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup.
Combine the sugar, cornstarch and cinnamon in a saucepan and add the
syrup and lemon juice. Heat until the syrup thickens then boil for 1
minute. Remove the pan from the heat and add the pears. Spoon the
pears and the syrup into a 9-inch square baking pan. Combine the
flour, sugar, baking powder, salt and cheddar, mixing well. Add the
butter and milk, mixing until well blended. Spoon the dough over the
pears, then bake for 25 to 30 minutes in the preheated oven. Serve
hot with Vanilla Ice Cream or Whipped Cream.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Pinwheels
Categories: Breads Cheese Quickbreads
Servings: 6
2 c Unbleached flour; sifted
1/2 ts Salt
1 ts Baking powder
1/4 c Butter
2/3 c Milk
1 c Cheddar; extra sharp, grated
Sift the flour, salt, and baking powder together in a mixing bowl and
then cut into the butter. Add the milk and stir together quickly but
thoroughly. Turn out on a floured board and knead for 30 seconds then
roll out to a 1/8-inch thickness. Spread with the grated cheese and
roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and
transfer to baking sheets and bake in a moderate oven (375 degrees F.)
for 20 minutes or until delicately browned.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Spread
Categories: Cheese Appetizers Sandwiches
Servings: 4
1 lb Butter
8 oz Cheddar; sharp, grated
4 oz Romano cheese; grated
1 ts Worcestershire sauce
1/4 ts Garlic powder
1/2 ts Paprika; sweet or hot
All the ingredients should be at room temperature before starting this
recipe. Whip slowly, in a medium mixing bowl, with the mixer until
the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or
regular French Bread are great.) Toast under the broiler until hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Squares
Categories: Breads Cheese Quickbreads
Servings: 6
2 c Unbleached flour
1 ts Baking powder
1 ts Salt
1/3 c Butter
1 c Cheddar; sharp, shredded
1/2 c Onion; chopped
2 ts Pimento; chopped
2/3 c Milk
Combine the dry ingredients, then cut the butter into the dry mixture
until it resembles coarse crumbs. Add the cheddar, onion, and
pimento, mixing well. Add the milk, mixing until just moistened.
Spread the dough in a 9-inch square baking pan and bake at 450 degrees
F. for 25 to 30 minutes or until a wooden pick inserted in the center
comes out clean. Cool slightly and cut into squares. Serve warm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar Stuffed Franks In Buns
Categories: Cheese Main dish Meats
Servings: 6
12 ea Frankfurters; deli style
1/2 c Sweet pickle relish
1 ts Mustard; prepared
3/4 lb Cheddar; medium sharp
12 ea Bacon; slices
12 ea Buns; buttered & toasted
Slit the frankfurters almost through lengthwise. Mix the pickle
relish and prepared mustard together. Cut the cheddar cheese into 12
4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2
tsps of the relish mixture into each frankfurter and set aside.
Panbroil the bacon until partially cooked and still limp and drain.
Starting at one end, securing the bacon with a wooden pick, wrap each
frankfurter and secure the other end with a wooden pick also. Set the
oven temperature to broil and arrange the bacon wrapped frankfurters
on the broiler rack with the tops 3-inches below the heat source and
broil until the bacon in cooked, turning once. Serve hot in the buns.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheddar-Olive Bread
Categories: Sandwiches Cheese
Servings: 6
3 c Cheddar; sharp, grated
3 oz Pimento-stuffedolives;sliced
1 c Mayonnaise
1 ea French bread; loaf, unsliced
Mix the cheese, olives, and mayonnaise together. Spread on the cut
surface of the French Bread, which has been sliced horizontally. Bake
at 350 degrees F for 20 to 30 minutes, then slice into thick slices
and serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chedder Cheese Casserole Bread
Categories: Breads
Servings: 2
1 ts Sugar
1 c Warm water
1 pk Dry yeast
1 c Warm milk
2 T Butter
1 ea Egg beaten
4 c Flour
2 c Shredded sharp chedder
1 T Salt
Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast.
Let stand 10 minutes, then stir well. Stir in warm milk, butter and
beaten egg. Combine 2 cups flour, cheese and salt. Stir well to
blend. Add flour cheese mixture and beat with electric mixer on
medium speed for 5 minutes. Add remaining flour, beating well with
wooden spoon. Cover and let rise in warm place until doubled (about
45 minutes). Stir down and turn into two well greased 1 quart
casseroles. Let rise until doubled (about 30 minutes). Bake at 375
degrees for 30-40 minutes. Remove from casseroles immediately and
cool on wire racks. Makes 2 round loaves.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheese Chiles
Categories: Appetizers Tex-mex Cheese
Servings: 12
1 c Cheddar cheese; shredded
1 c Colby cheese; shredded
1 ts Red chiles; ground
1 ea Cilantro stems; bunch, *
1 x Paprika
* Cut the cilantro stems into 1/2-inch pieces.
----------------------------------------------------------------------
---- Place all ingredients except cilantro and paprika in food
processor work bowl fitted with steel blade; cover and process until
smooth, about 1 minute. Roll mixture by teaspoonfuls into chile
shapes. Insert cilantro pieces in wide ends of shape fro stems.
Sprinkle with paprika. Cover and refrigerate until serving time.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheese Stuffed Rolls
Categories: Cheese Sandwiches
Servings: 6
16 oz Cheddar; sharp, shredded
8 oz Green olives; stuffed, *
2 ea Green bell peppers; md
12 ea French rolls; large
6 oz Tomato sauce; *
1 ea Onion; md.
* These are approximate sizes. Recipe called for 1 small jar of
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Cut the tops off of the rolls and hollow them out leaving a thin
shell. Grind all of the ingredients and bread in a meat grinder or
food processor and stuff back into the rolls. Place the tops back on
the rolls and secure with tooth picks. Bake on an ungreased cookie
sheet at 350 degrees F. for about 45 minutes. Serve Hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheesy broiled flounder
Categories: Seafood Main dish Cheese
Servings: 4
2 lb Flounder or white fish
2 T Lemon juice
1/2 c Parmesian cheese
1/4 c Butter, softened
3 T Mayonnaise
3 ea Green onions, chopped
1/4 ts Salt
1 ea Dash of hot sauce
Place fillets in a single layer on a greased, shallow oven-to-table
type broiler pan; brush with lemon juice. Combine next 6 ingredients
in a small bowl and set aside. Broil fillets 4 to 6 minutes or until
fish flakes easily when tested with a fork. Remove from oven; spread
with cheese mixture. Broil an additional 30 seconds or until cheese
is lightly browned and bubbly. Garnish with lemon twists and parsley
if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheesy Corn Bread
Categories: Breads Cheese Quickbreads
Servings: 6
1 c Unbleached flour
1 c Corn meal; white or yellow
2 ts Sugar
1 ts Baking powder
1 ts Salt
1/4 ts Mustard; dry
2 c Cheddar; sharp, shredded
1 ea Egg; lg, slightly beaten
1 c Milk
1/4 c Vegetable oil
Combine the dry ingredients, then stir in the cheddar cheese. Combine
the egg with the milk and oil. Stir into the cheddar mixture, mixing
until just moistened. Pour the mixture into a greased 9-inch square
baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and
cut into squares, then serve warm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheesy Muffin Melt
Categories: Cheese Main dish Sandwiches
Servings: 4
1 1/2 c Cottage cheese; creamed
1/2 c Wheat germ; regular
2 ts Green chiles; chopped
1/4 ts Oregano leaves; crushed
1/4 ts Basil leaves; crushed
1/4 ts Salt
3 ea Wholewheat english muffins;*
6 ea Tomato; slices
1 x Cheddar; sharp, slices
* The whole wheat muffins should be halved and toasted.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Combine the cottage cheese, wheat germ, chiles, and seasonings,
blending well. Mound onto toasted muffins. Top with tomato slices
and criss-cross with cheddar strips. Broil 3 to 4 inches from the
heat until the cheddar melts, about 5 minutes. Makes 6 open faced
sandwiches.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cheesy Vegetable Spread
Categories: Appetizers Cheese Spreads
Servings: 6
1 c Shredded farmer cheese(4 oz)
3 T Plain yogurt
1 ts Lemon juice
1 ts Soy sauce
1/4 c Chopped apple
1/4 c Chopped carrot
2 T Finely chopped celery
2 T Chopped pecans
2 T Currants
1 T Toasted wheat germ
1/2 ts Curry powder
In food processor, process cheese, yogurt, lemon juice, and soy sauce
until smooth. Stir in remaining ingredients. Use as a spread on
crackers, whole wheat bread, or pita crisps, or stuffed into pita
pockets. Makes 1 1/2 cups Variations: - substitute shredded
Cheddar for the farmer cheese Spread may be made in advance, and
refrigerated 3-4 days.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cherry Cheese Pie
Categories: Cheese Desserts Fruits
Servings: 6
1 x --brown sugar graham crust--
1 T ------------------------
1 1/2 c Graham cracker crumbs; *
1/4 c Brown sugar; firmly packed
1/3 c Butter or margarine; melted
1 x ----------filling-----------
8 oz Cream cheese; softened, plus
3 oz Cream cheese; softened
1/2 c Sugar
1/2 ts Vanilla
2 ea Egg whites; stiffly beaten
16 oz Cherries; pie, in water
1 x Red food coloring
1/4 c Sugar
1 ts Cornstarch
* 20 Graham crackers, crushed, should give you this amount of
crumbs.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ CRUST: Combine the cracker crumbs, the brown sugar and butter in
a small bowl, blending well. Press into the bottom and up the sides
of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese
in a bowl using an electric mixer set on medium speed, until smooth.
Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently
fold the stiffly beaten egg whites into the cream cheese mixture. Pour
into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes
or until the filling is set. Cool on a wire rack. Drain the
cherries, reserving 1/2 cup of the juice. Combine the reserved juice
with a few drops of red food coloring, 1/4 cup of sugar, and the
cornstarch in a 2 quart saucepan. Cook over medium heat, stirring
constantly, until the mixture boils and thickens. Remove from the
heat and cool slightly. Arrange the cherries over the cheese filling,
then spoon the glaze over the cherries. Cover and chill for at least
1 hour in the refrigerator or until the glaze is set. Serve cold.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cherry Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs
3 T Sugar
3 T Margarine, melted
24 oz Cream cheese, softened
3/4 c Sugar
3 ea Large eggs
1 ts Vanilla
21 oz Cherry pie filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time mixing well after each addition. Blend in
vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce
oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or
until set. Loosen cake from rim of pan; cool before removing rim of
pan. Chill. Top with pie filling just before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken 'N' Vegetable Stir Fry
Categories: Chicken
Servings: 4
3 T Oil
1 lb Bonless chicken breasts *
1/2 c Broccoli forets
2 oz Snow peas (about 1/2 c)
1 ea Med carrot thinly sliced
1/2 ea Med red or green pepper *
1 ea Env golden onion soup mix
1 ts Cornstarch
1/2 ts Ground ginger
1 1/2 c Water
2 ts Imported soy sauce
1 ts White or rice vinegar
1 x Hot cooked rice
* Chicken breasts should be cut into thin strips. ** Sweet
pepper should be cut into thin strips.
----------------------------------------------------------------------
----- In large skillet, heat oil and cook chicken with vegetables over
medium- high heat, stirring constantly. 10 minutes or until chicken is
golden and vegetables are crisp-tender. Thoroughly blend golden onion
recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar;
stir into chicken mixture. Bring to a boil, then simmer uncovered t
minutes or until sauce is thickened. Serve over hot rice and garnish,
if desired, with sliced green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In
2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4
minutes or until almost done; remove chicken and drain. Add
vegetables to casserole and heat uncovered 5 minutes at HIGH (Full
Power). Thoroughly blend golden onion soup mix, cornstarch, ginger,
water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5
minutes on HIGH (Full Power) or until sauce is thickened, stirring
once. Return chicken to casserole and heat 1 minute or until heated
through. Let stand covered 5 minutes. Serve and garnish as above.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CHICKEN AND FRESH VEGETABLE PROVENCALE
Categories: Main dish Poultry
Servings: 4
1 ea Small cauliflower
2 ea Ripe tomatoes, sliced
2 ea Med. carrots, sliced thin
1 ea Large onion, sliced thin
2 T Chopped fresh parsley, divid
1 T Diced leaf basil, divided
1/4 ts Pepper
1 ea Chicken cube bouillon
1/2 c Boiling water
2 T Lemon juice
2 ea Chicken breasts, skinned,spt
Break the cauliflower into small pieces. Combine vegetables in 3 qt.
baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper.
Combine the bouillon cube and water and pour over vegetables. Make
paste of 1T parsley, 1t basil, the garlic powder, and lemon juice.
Place the chicken over the vegetables. Spread the paste on the
chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken
and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken And Sausage In Tomato Sauce
Categories: Garlic Sauces Poultry
Servings: 8
1/4 c Olive oil
4 ea Lg cloves garlic,coarse chop
2 1/2 lb Sweet ital. sausage links
1 1/2 lb Hot ital. sausage links
4 ea Chicken legs
4 ea Chicken thighs
56 oz (2 cns) tomatoes
6 oz (1 can) tomato paste
1 x Salt and pepper to taste
1/2 T Dried basil
1/2 c Dry red wine
1 x Chopped fresh parsley
Heat Oil in a large heavy skillet. Add the garlic and saute until
light golden. Remove the garlic and reserve. Prick the sausages in
several places and then sear them in the hot oil. Remove and set
aside, covered. Brown chicken well on all sides in the same skillet.
Remove and set aside, covered. Pour 1 T of the drippings into a large
Dutch oven or casserole. Discard remaining drippings or save them for
another use. (Do not wash skillet; you will nedd it later.) Crush
the tomatoes with your hands and add them, with their juice, to the
drippings. Add the tomato paste, salt, freshly ground pepper, basil
and reserved garlic. Simmer, uncovered, for 15 minutes. Add the
sausage and simmer, covered, for 20 minutes. Add the chicken, cover,
and simmer for 20 minutes more. Meanwhile, deglaze the skillet with
the wine. Stir wine into the sauce and simmer for a final 10 minutes.
Sprinkle with parsley. Serve with pasta and freshly grated Parmesan
Cheese.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CHICKEN AND SWEET POTATOES
Categories: Poultry Main dish Low-cal
Servings: 6
2 c Mashed, cooked sweet potatoe
2 T Brown sugar
1/2 ts Ground cinnamon
1/8 ts Ground nutmeg
1/3 c Skimmed evaporated milk
1/4 c Chicken broth
1/4 c Minced onion
1 ea 8 oz. can water chestnuts*
1 ea 10 oz. cream of chicken soup
1 ea Or white sauce chicken flav
3 c Cubed chicken
3 T Water
*Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine
sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around
the inside edge of a round 10 in. casserole, forming a ring. In a
medium size non stick skillet, heat broth over low heat. Add onion
and water chestnuts; cook until tender. Add soup or sauce, chicken
and 3 tablespoons water; cook over medium heat until hot, stirring
occasionally. Spoon chicken mixture into center of sweet potato ring
in casserole. Bake uncovered, 30 min or until bubbling. Cal: 308;
Fat: 6g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CHICKEN AND VEGETABLE CASSEROLE
Categories: Poultry Main dish Low-cal
Servings: 4
2 ea Chicken breasts, halved
4 ea Carrots, quartered
1 c Pearl onions
2 ea Celery stalks, large pieces
2 ea Potatoes, peeled, quartered
1/4 c Chicken broth
1 ea 10oz can cream of mushroom s
1/2 c Skim milk
1/4 ts Dried leaf thyme
1/8 ts Ground sage
1 ea Bay leaf
Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size
non stick skillet over low heat; spray lightly with vegetable spray.
Add chicken and cook quickly until browned on both sides. Remove
chicken to a medium size shallow casserole. Add vegetables to
casserole. In a small bowl combine broth, soup milk, thyme, sage and
bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or
until vegetables and chicken are tender. Cal: 343; Fat: 9.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Big Mamou on Pasta
Categories: Cajun Main dish
Servings: 6
1 x -----------pasta------------
6 qt Hot water
1/4 c Vegetable oil
3 T Salt
1 1/2 lb Fresh spaghetti (1 lb dry)
1 x -------seasoning mix--------
2 ts Dried thyme leaves
1 1/4 ts Ground cayenne pepper
1 ts White pepper
3/4 ts Black pepper
1/2 ts Dried sweet basil leaves
1 x -----------sauce------------
1 lb Unsalted butter plus
4 T Unsalted butter
1 c Onions, chopped very fine
4 ea Med. garlic cloves, peeled
2 ts Minced garlic
3 1/4 c Rich chicken stock (see note
2 T Worcestershire sauce
1 T Tabasco sauce + 1 teaspoon
2 c Tomato sauce (16 oz)
2 T Sugar
2 c Green onions,chopped vy fine
1 x ---chicken seasoning mix----
1 1/2 T Salt
1 1/2 ts White pepper
1 1/2 ts Garlic powder
1 1/4 ts Ground cayenne pepper
1 ts Black pepper
1 ts Cumin (optional)
1/2 ts Dried sweet basil leaves
2 lb Boneless chicken (see notes)
NOTE: To make a Rich Chicken Stock strain the basic stock, then
continue simmering it until evaporation reduces the liquid by half.
For example, if the recipe calls for 1 cup Rich Stock, start it with
at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch
cubes. Directions: Place in the hot water, oil and salt in a large pot
over high heat; and cover and bring to a boil. When water reaches a
rolling boil, add small amounts of spaghetti at a time to the pot,
breaking up oil patches as you drop the spaghetti in. Return to
boiling and cook to al dente stage, do not over cook.(To test doneness
of spaghetti, cut a strand in half near the end of cooking time. When
done, there should be only a speck of white in the center, less than
one-fourth the diameter of the strand.) Do not overcook. During this
cooking time, use a wooden or spaghetti spoon to lift spaghetti out of
the water by spoonfuls and shake strands back into the boiling water.
(It may be an old wives' tale, but this procedure seems to enhance the
spaghetti's texture.) Then immediately drain spaghetti into a
collander; stop cooking process by running cold water over strands.
(If you used dry spaghetti, first rinse with hot water to wash off
starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes,
pour a liberal amount of vegetable oil in your hands and toss
spaghetti. Set aside still in the colander. Meanwhile, thoroughly
combine the seasoning mix ingredients in a small bowl and set aside.
In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions
and garlic cloves; saute over medium heat 5 minutes, stirring
occasionally. Add the minced garlic and seasoning mix; continue
cooking over medium heat until onions are dark brown, but not burned,
about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock,
the Worcestershire and Tabasco; bring to a fast simmer and cook about
8 minutes, stirring often. Stir in the tomato sauce and bring mixture
to a boil. Then stir in the sugar and 1 cup of the green onions;
gently simmer uncovered about 40 nminutes, stirring occasionally. Heat
the serving plates in a 250F oven. Combine the ingredients of the
chicken seasoning mix in a small bowl; mix well. Sprinkle over the
chicken, rubbing it in with your hands. In a large skillet melt 1-1/2
sticks of the butter over medium heat. Add the remaining 1 cup green
onions and saute over high heat about 3 minutes. Add the chicken and
continue cooking 10 minutes, stirring frequently. When the tomato
sauce has simmered about 40 minutes, stir in the chicken mixture and
heat through. To finish the dish, for each serving melt 2
tablespoons butter in a large skillet over medium heat. Add one-sixth
of the cooked spaghetti (a bit less than a 2 cup measure); heat
spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and
sauce and 2 tablespoons of remaining stock; heat throughly, stirring
frequently. Remove from heat. Roll spaghetti on a large fork and lift
onto a heated serving plate. Repeat process for remaining servings.
From Paul Prudhomme's Louisiana Kitchen
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Braised With 40 Cloves Of Garlic
Categories: Garlic Poultry Main dish
Servings: 6
40 ea Cloves garlic *
6 ea Chicken legs/thighs **
2 ea Med onions, coarsely chopped
2 T Olive oil
1 c Fresh parsley, chopped
1 ts Dried tarragon, crumbled
1/2 ts Allspice
1/4 ts Cinnamon
1 x Salt & pepper to taste
1/4 c Cognac
1/3 c Dry white vermouth
* Garlic Should be parboiled and peeled. ** Chicken may be
skinned if desired
----------------------------------------------------------------------
---- Preheat oven to 375 degrees F. Place all the ingredients in a
deep, heavy pot that can be covered. Combine everything very well
with your hands. Seal the pot very tightly with foil. Place a cover
over the foil. Pot must be very well sealed so that no juices or
steam can escape. Bake for 1 1/2 hours. Do not open the pot during
this time. Serve piping hot, with good crusty bread for mopping up
the juices and garlic. Open the pot at the table, so that the diners
may get the full benefit of the marvelous fragrance that explodes out
of the vessel.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Breasts Florentine
Categories: Chicken
Servings: 6
2 lb Boneless chicken breasts
1/2 c All purpose flour
1/4 c Oil
1 ea Med. clove garlic fine ch
1/2 c Dry white wine
1 ea Env. golden onion soup mi
1 1/2 c Water
2 T Finely chopped parsley
1/8 ts Pepper
1 x Side dishes *
2 LG Eggs 2/3 c Bread Crumbs * Side
dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf
or White Rice and/or Hot Cooked Spinach.
----------------------------------------------------------------------
----- Dip chicken in flour, then eggs, then bread crumbs. In large
skillet, heat oil and cook chicken over medium heat until almost done.
Remove chicken. Reserve 1 T drippings. Add garlic and wine to
reserved drippings, and cook over medium heat 5 minutes. Stir in
golden onion recipe soup mix thoroughly blended with water, bring to a
boil. Return chicken to skillet and simmer covered 10 minutes or until
chicken is done and sauce is slightly thickened. Stir in parsley and
pepper. To serve, arrange chicken over hot rice and spinach; garnish
as desired. MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4 C.
Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart
casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes,
rearranging chicken once. Stir in garlic, then golden onion recipe
soup mix, thoroughly blended with water and wine. Heat uncovered on
HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease
heat to MEDIUM (50% of Full Power) and heat uncovered, stirring
occasionally, 7 minutes or until chicken is done and sauce is slightly
thickened. Stir in parsley and pepper. Let stand covered 5 minutes.
Serve as above.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Breasts With Rice
Categories: Chicken
Servings: 4
2 1/2 oz 1 jar (2 1/2 oz) dried beef
2 ea Med. stalks celery, chopp
2 c Cooked rice
2 T Chopped parsley
1 oz Jar (1 oz) pine nuts (opt.)
1 1/2 lb (2 med.) chicken breasts
1/2 ts Seasoned salt
1 x Paprika
1 SM Small Onion, chopped 1 T Butter or Margarine
* Have the butcher bone and cut each breast in to halves.
----------------------------------------------------------------------
----- Snip beef into small pieces. Cover and microwave beef, celery,
onion and margarine in 2-Qt casserole on high (100%) until onion is
crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts.
Arrange chicken breasts skin sides up and thickest parts ot outside on
rice mixture. Sprinkle with seasoned salt and paprika. Cover and
microwave 5 minutes; turn casserole one half turn. Microwave until
chicken is done, 8 to 11 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Breasts with Spicy Rub
Categories: Poultry Main dish
Servings: 4
4 ea Chicken breasts
2 ts Vegetable oil
1 x ------------rub-------------
2 T Ground cumin
2 T Paprika
2 T Brown sugar
1 T Black pepper
1 ts Curry powder
1 ts Cayenne
1 ts Salt
1/2 ts Five spice powderr
1 T Dijon mustard
1 T Red wine vinegar
1 T Vegetable
2 ea Cloves garlic, minced
Pat chicken pieces dry. Combine ingredients for rub. Smear rub over
bother sides of chicken; the more you use, the spicer it will be.
Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on
grill, skin side down. Cook over medium heat, about 10 to 12 minutes
per side, until chicken is justed cooked through. (If heat is too
high, coating will burn; if too low, cooking time will be a little
longer).
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Chunks with Peanuts in Spicy Sauce
Categories: Hot & spicy Main dish Poultry
Servings: 4
1/2 c Peanuts; raw
3 c Peanut oil
2 ea Whole chicken breasts at roo
1 ea Large egg white
1 1/2 T Water chestnut flour
1 x -----------sauce------------
4 ea Green onions
2 ea Large cloves garlic
1 T Minced ginger root
1/2 c Chicken stock
1/2 T Sesame oil
1/2 T Chinese red vingear
1/2 T Dark soy sauce
1 1/2 ts Chili paste with garlic
1 T Dry sherry
1 ea Pinch sugar
1 ea Cornstarch paste
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ Preparation: Trim ends off green onions and cut light green and
white part into 1" sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken
meat from bones. Slice meat into 1" strips, then crosswise to make 1"
chunks. In bowl large enough to hold chicken, add egg white to water
chestnut flour. Beat mixture with a single chopstick (not an egg
beater or whisk). Stir chicken pieces into egg mixture to coat
thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a
lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you'll need more oil for deep-fryer). Fry peanuts until they are a
light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel or
paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk
first: chicken should raise to surface immediately & brown in about 2
minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry
no more than 8 chunks at a time. Use long chopsticks or spatula to
keep pieces separate while they are frying. Remove with long
chopsticks or slotted spoon. Reserve. Sauce: While deep-frying
chicken, heat sauce to simmer. Add green onions & peanuts about a
minute before serving. At the last minute, add chicken pieces to
sauce, mix quickly & serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Cordon Bleu
Categories: Poultry
Servings: 6
6 ea Chicken breasts
6 ea Swiss cheese slices
6 ea Ham slices
3 T Flour
1 ts Paprika
6 T Butter
1/2 c Dry white wine
1 ts Chicken bouillon
1 T Corn starch
1 c Whipping cream
Pound chicken breasts if they're too thick. Place a cheese and ham
slice on each breast within 1/2 in. of edge. Fold edges of chicken
over filling and secure with tooth picks. Mix flour and paprika and
coat chicken. Heat butter in skillet and cook chicken until browned on
all sides. Add wine and bouillon. Reduce heat to low, cover and
simmer 30 minutes. Remove tooth picks and transfer breasts to warm
platter. Blend cornstarch with cream and whisk slowly into skillet.
Cook, stirring until thickened and pour over chicken.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Curry
Categories: Chicken
Servings: 4
2 T Butter or margarine
1 lb Bonless chicken breasts *
1 ea Lge tomato coarsely chopped
1 ea Env. onion soup mix
2 ts Curry powder
1 c Water
1/2 c Plain yougurt
2 c Hot cooked rice
2 c Hot cooke peas
* Chicken breasts should be cut into thin strips.
----------------------------------------------------------------------
----- In large skillet, melt butter and brown chicken over medium
heat. Stir in tomatoe, then onion recipe soup mix and curry blended
with water. Simmer covered 15 minutes or until chicken is done. Stir
in yougurt; het through but do not boil. To serve, arrange chicken
and sauce over hot rice and peas. Serve, if desired, with flaked
coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS: In
2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add
chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in
tomato, then onion recipe soup mix and curry blended with water. Stir
in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5
minutes. Serve as above.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Etouffee
Categories: Low-cal Chicken
Servings: 8
1 x Lg onion, chopped
1 x Sm green pepper, chopped
1/2 x Sm sweet red pepper, chopped
2 x Stalks celery, chopped
1 x Clove garlic, minced
2 T Margarine
2 T Flour
3 c Chopped,cookd chicken breast
3/4 c Water
3/4 ts Dry chicken bouillon powder
1/2 ts Dried whole thyme
1/4 ts Salt
1/4 ts Red pepper
1 ds Hot sauce
2 c Hot cooked parboiled rice
1 T Chopped fresh parsley
Coat a large skillet with Pam; place over med heat until hot. Add
onion and other vegetables, saute until tender. Remove from skillet,
set aside. Place margarine and flour in skillet; cook over low heat 5
minutes, stirring constantly, until mixture is color of a copper
penny. Return vegetables to skillet. Add chicken and other ingredients
except rice and parsley. Simmer 2 minutes or till thoroughly heated.
Serve over hot,cooked rice. Sprinkle with parsley. PER SERVING: 182
calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol,
1.5 mg iron, 352 mg sodium, 32 mg calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Fajitas
Categories: Poultry Main dish
Servings: 8
1/4 c Lime juice
2 ts Dijon mustard
1 ea Jalapeno pepper, minced
4 ea Garlic cloves, minced
1 1/4 lb Chicken breasts
1/4 c Olive oil
16 ea Flour tortillas
16 ea Pieces romaine lettuce
1 x -------pico de gallo--------
4 ea Jalapenos, minced
2 ea Garlic cloves, minced
1 ea Onion, coarsely chopped
1/2 ts Salt
1/4 c Chopped fresh cilantro
In a medium bowl combine lime juice, mustard, jalapeno and garlic;
whisk in olive oil. Add chicken; cover and marinate in fridge 30
minutes to 2 hours. In a medium bowl, combine jalapenos, garlic,
onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6
inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap
torillas in foil; place in 400 degree F oven for 5 minutes until
warmed through. Slice chicken lengthwise into 1/4 inch thick slices;
place on warmed tortillas, top with pica de gallo, shredded iceberg
lettuce and guacamole, if desired. Fold up bottom edge; fold in
sides.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken in Black Bean Sauce
Categories: Main dish Poultry Foreign
Servings: 4
1 lb Boneless chicken breasts
2 T Dry sherry
1 T Soy sauce
2 ts Sesame oil
1 x -----------sauce------------
1/2 c Chicken stock
2 ts Cornstarch
1/2 ts Sugar
1 ts Soy sauce
1 ts Hot chili paste
1 T Vegetable oil
2 ea Cloves garlic
2 ts Minced fresh ginger
2 T Fermented black beans
Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil
in a 4-cup microwaveable casserole. Toss chicken in mixture, cover
and marinate while preparing other ingredients. In a small boil
combine stock, cornstarch, soy sauce, sugar, chili paste; set aside.
Prepare garlic, ginger and black beans; set aside. Microwave chicken
and marinade, covered at high for 4 to 6 minutes or until chicken is
opaque and tender. Stir twice during cooking. Stand, covered, while
making sauce. In a 2 cup glass measure, microwave vegetable oil at
high for 1 minute or until hot. Stir in garlic, ginger and black
beans and microwave, uncovered high for 1 minute or until fragrant.
Stir in stock mixture until smooth and microwave at high for 1 1/2 to
3 minutes or until sauce comes to a boil and thickens. Stir once.
Drain liquid off chicken, pour black bean sauce over, stir and serve
immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot)
Categories: Foreign Main dish Poultry
Servings: 4
3 lb Chicken
4 ea Cloves garlic
1 ea Large onion
3 T Vegetable oil
1 ea Salt
2 T Minched lemon grass
1 ts Ground chilies
4 T Fish sauce(nuoc mam)
1 T Granulated sugar
1 T Caramel sauce
1 c Water
Rinse chicken and dry well. Cut into small pieces. Peel garlic and
slice finely. Cut onion into halves lengthwise and then cut
lengthwise into 1/2 inch strips. Heat oil in large frying pan over
medium heat. Add a pinch of salt, garlic and onion. Fry over medium
heat until onion becomes translucent. Add lemon grass and chili. Fry
1 to 2 minutes until fragrant. Add chicken and cook until lightly
browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1
cup water and cook 45 minutes or until chicen is tender. Stir
occasionally and add more water if necessary. Makes 4 servings.
CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy
saucepan. Bring to a boil over medium heat and let boil until mixture
changes colour. Turn heat down to low and heat until brown. Add 1/2
cup water to mixture. Stir until sugar is dissolved. Remove from
heat and store in a jar in the refrigerator.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Indienne
Categories: Poultry Main dish
Servings: 4
2 lb Chicken pieces
3 T Fresh lemon juice
3 T All purpose flour
1 ts Salt
1/8 ts Freshly ground pepper
3 T Oil
1 T Butter
1 ea Large onion, chopped
3 T Curry powder
1/2 c Water
1/2 c Heavy cream
1 ts Chicken stock base
2 T Candied ginger
1 ea Lime wedges (optional)
Sprinkle chicken pieces with lemon juice and let stand 30 minutes.
Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat
evenly. In a heavy skillet with a tight lid, heat oil and butter.
Cook chicken, sprinkling with any leftover flour mixture, until
browned on both sides. Remove from skillet and set aside. Add onion
and cook until golden. Add onion and cook until golden. Add curry
powder and cook for 2 minutes. Gradually beat in water and cream, cook
until thickened. Add chicken stock base and ginger, stir, and return
chicken to skillet. Cover and simmer, turning chicken once, for 40
minutes or until chicken in tender. Transfer to heated platter and
surround with lime wedges. Serve with rice.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Maque Choux
Categories: Cajun Main dish Poultry
Servings: 4
18 ea Young tender corn
1 ea Large spring chicken
1 ea Large onion, finely chopped
1/2 ea Bell pepper, chopped
1 ea Large tomato, small pieces
1 ts Salt
1 ts Sugar
1 x Black pepper
2 T Cooking oil
1 x Milk, if needed
Cut corn off cob, and then scrape ears with back of knife to obtain
milky pulp in a heavy iron pot, brown the chicken in oil a few pieces
at a time, until all sides are done. Add corn, onions and the rest of
the ingredients to the pot. Stir mixture frequently while cooking over
low flame for 30 minutes. If mixture is too dry, add a small amount
of milk. Will serve four. From "Talk About Good" submitted by Mrs.
Warren Butcher
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Marinade
Categories: Sauces
Servings: 5
1 ts Fine sliced fresh ginger
2 ea Cloves garlic
1/4 c Lemon juice
2 T Brown sugar
1/4 c Olive oil
1/4 c Soy sauce
1 ea Green onion, chopped
Combine marinade ingredients. Place in glass bowl or dish that will
hold chicken in single layer. Add chicken; let marinate a minimum of
4 hours, turning occasionally. May be left in fridge, covered
overnight. Remove chicken from marinade. Grill chicken on barbecue,
basting with marinade at intervals, or bake 30 to 45 minutes in 350 F
degree oven or until cooked through.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Milanese
Categories: Chicken
Servings: 4
4 ea Chicken breast halves; skin
3/4 c Parmesan; freshly grated
2 T Parmesan; freshly grated
3/4 c Breadcrumbs; fresh white
1 T Parsley; minced fresh
1/8 ts Salt
1/8 ts Pepper; freshly ground
1 ea Egg
1/2 c Milk
2 c Olive oil
2 T Butter; unsalted
2 T Lemon juice; fresh
1 ea Lemon; quartered
1 x Parsley springs; fresh
Flatten chicken breasts between sheets of waxed paper to thickness of
3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs,
minced parsley, salt and pepper in large bowl. Whisk egg with milk in
medium bowl to blend. Dip chicken into egg, then into breadcrumb
mixture, coating completely and pressing to adhere. Shake off excess
breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add
chicken and cook until golden brown and cooked through, about 4
minutes per side. Using tongs, transfer to paper towels and drain.
Transfer chicken to platter. Melt butter in small saucepan. Mix in
lemon juice and pour over chicken. Garnish with lemon wedges and
parsley sprigs. *** My notes: I found that 3/4 cup each parmesan and
breadcrumbs makes too much coating for 4 chicken breasts, so I reduced
the amounts to 1/2 cup each- which is still about enough for 6
breasts. I use Bertolli Extra Light olive oil for frying, and just
enough to cover the bottom of the skillet.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CHICKEN NAPOLI
Categories: Main dish Meats Poultry
Servings: 6
1 ea Chicken, fryer, skinned, cut
1/2 ea Cauliflower, florets
2 ea Potatoes, sliced
2 ea Carrots, sliced
1/2 ea Eggplant, cubed
2 ea Onions, sliced
1 ea Red or green pepper, sliced
2 ea Celery, sliced
1/2 ts Pepper
16 oz Tomatoes, can
1/2 ts Garlic powder
2 ts Chicken boullion powder
1 1/2 c Water
1 T Dill weed
Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper.
Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle
with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1
hr. The flavour continues to develop as the casserole stands. Cal:
240, Fat 4/5g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Pate
Categories: Low-cal Chicken Appetizers
Servings: 6
1 1/2 c Chicken breast,cooked,minced
8 oz Neufchatel cheese, softened
3 T Chopped onion
2 T Dry sherry
2 T Mayonnaise (diet)
2 ts Lemon juice
1/4 ts Hot sauce
1/8 ts Ground nutmeg
1 ds Paprika
Combine chicken (which has been finely chopped), Neufchatel, onion,
sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of
electric blender; process until smooth. Transfer mixture to a 2 cup
mold coated with cooking spray (Pam). Cover, and chill overnight.
Unmold onto a serving plate. Sprinkle with paprika. Garnish with
parsley sprigs, if desired. Serve with Melba toast rounds or unsalted
crackers. Yield: 1 3/4 cups (28 calories per Tablespoon.) PER SERVING
(1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g
cholesterol, 30 mg sodium, 27 mg potassium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CHICKEN RISOTTO
Categories: Main dish Poultry
Servings: 8
2 ea Zucchini, thinly sliced
2 ea Green onions, sliced
2 c Skinned diced chicken,cooked
1/2 ts Salt
1/2 ts Thyme
2 T Chopped pimento
3 c Cooked rice
1/4 c Grated cheese
Cook the zucchini and onions in small amount of water until tender,
about 5 to 10 min. Add other ingredients, except for cheese. Cook
and stir until heated through. Remove from heat, stir in cheese,
serve. Cal: 187, Fat: 1g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Salad
Categories: Salads Spreads Chicken
Servings: 1
1 ea Small sweet pickle
1 ea 1-inch piece onion
1 ea Cooked chicken breast, cubed
1/3 c Mayonnaise
1/2 ts Sugar
1 ds Salt
1 ds Pepper
Place pickle and onion in blender or food processor. Process until
finely chopped. Add chicken and process 3 fast pulses. Add remaining
ingredients and process 2 fast pulses. Yield: 1 Cup
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Sauce Piquant
Categories: Cajun Main dish Poultry
Servings: 30
2 c Bacon drippings (for roux)
6 c Plain flour
7 c Onion, chopped
1 c Bell pepper, chopped
3 c Green onions, chopped
1 c Celery, chopped
3 c Parsley, chopped
1/4 c Garlic, chopped
1 x Bacon drippins/brown chicken
20 lb Baking hens, (see directions
1 x Water
1 lb Mushrooms, sliced
16 c Tomato sauce
8 c Chablis wine
1 1/2 pt Stuffed olives
6 T Lea & perrins
8 T Louisiana hot sauce
1 ts Dried mint, crushed
6 T Salt
The bacon drippings are for browning the chicken. The 20 lbs of
chicken should be cut up in 2-inch-long pieces. Justin likes more wine
in this sauce than some peoples. If you don't wish to use all 8 Cups
of Chablis in the sauce, feel free to drink what the sauce don't take.
Make sure you taste your sauce as you add the wine. Me, I likes
it. My wife, she don't. Make a roux. (see the recipe for Justin
Wilson's roux, also posted here). Add onions, bell pepper, green
onions, and celery and saute until onions are tender and clear. Add
parsley and garlic and saute. Brown off chicken while roux is being
made. After onions, etc. are tender, add water to bring roux to a
smooth paste. Add all other ingredients and enough water to cover
well. Bring to a boil, and then cut heat. Cook for about 4 to 6
hours. Serve over spaghetti. This is for a party and will serve 20 to
40 people. You can freeze what you don't eat. From Justin Wilson's
"Outdoor Cooking With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Scalopine
Categories: Poultry Main dish
Servings: 6
4 T Butter, divided
4 c Sliced fresh mushrooms
6 ea Boned chicken breasts flat
1/3 c Thin sliced green onions
1/3 c Water
1/4 c White wine
1/2 ts Chicken bouillon mix
1/3 c Whipping cream
1 ea Salt & pepper to taste
Melt 2 tablespoons of butter in large non stick frypan. Saute
mushrooms until tender and any liquid has evaporated; remove from pan;
set aside. Melt remaining 2 tablespoons butter in same frypan. Saute
chicken breasts on both sides until golden brown and cooked through;
remove from pan; set aside. Add onions to pan; saute until tender.
Add water, wine and boulillon mix to pan. Bring to boil. Cook and
stir until mixture is reduced by half. Add cream to pan. Cook and
stir until slightly thickened. Add salt and pepper to taste. Return
mushrooms and chicken to sauce in pan. Reheat to serving temperature.
Makes 4 to 6 servings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Stock
Categories: Soups Poultry
Servings: 6
4 lb Fowl
1 ea Neck and giblets chopped
1 ea Onion stuck with 2 cloves
2 ea Leeks, halved lengthwise
2 ea Carrots
1 ea Stalk of celery, halved
2 ts Salt
6 ea Parsley sprigs
1 ea Unpeeled garlic clove
1 ea Bay leaf
In a kettle combine the fowl, the neck and the giblets, and 12 cups
cold water, bring the water to a boil, and skim the froth. Add 1/2
cup cold water, bring the stock to s simmer, and skim any froth. Add
the onion, the leeks, the carrots, the celer, the salt, and the
parsley, thyme, garlic clove, and bay leaf and simmer the stock,
skimming the froth for 2 hours. Remove the fowl from the kettle,
remove the meat and skin from the carcass, and reserve the meat for
another use. Chop the carcass, return it and the skin to the kettle,
and simmer stock, adding boiling water if necessary to keep
ingredients barely covered, for 2 more hours. Strain the stock
through a fine sieve into a bowl, pressing hard on the solids, and let
it cool. Chill the stock and remove the fat. The stock may be frozen.
Make 6 cups.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken Thighs Marengo
Categories: Low-cal Chicken
Servings: 6
6 x Chicken thighs(2 lb),skinned
1/2 ts Salt
1/4 ts Pepper
2 ts Olive oil
1 c Sliced fresh mushrooms
4 x Green onions, sliced
1 x Clove garlic, minced
1/2 c Dry white wine (or chablis)
1/4 ts Dried whole thyme
2 x Med tomatoes, cut in wedges
1 T Minced fresh parsley
Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
Place in a shallow container. Sprinkle with salt and pepper. Coat a
large skillet with cooking spray; add olive oil. Place over med-hi
heat until hot. Add chicken to skillet; cook 2-3 minutes on each side
until lightly browned. Remove chicken from skillet, and drain on paper
towels. Wipe skillet dry with a paper towel. Recoat skillet with
cooking spray; place over med-hi heat until hot. Add mushrooms and
cook 2 minutes, stirring frequently. Remove mushrooms from skillet,
and set aside. Recoat skillet with Pam. Place over med-hi heat until
hot. Add green onions and garlic; saute 1 minute. Stir in wine and
thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce
heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges;
simmer 2 minutes or until thoroughly heated. Sprinkle with parsley,
and serve immediately. PER SERVING: 175 calories, 18.6 g protein, 9.2
g fat, 3.9 g carbohydrates 65 g cholesterol, 1.4 mg iron, 262 mg
sodium, 20 mg calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken with Mustard and Wine Sauce
Categories: Poultry Main dish
Servings: 3
1 ea Frying chicken
2 T Oil, preferably peanut
2 ea Large garlic cloves sliced
2 T Chopped shallots
1/2 c Dry white wine
1 c Leeks, sliced into 2" pieces
1 x Salt and pepper to taste
3 T Dijon mustard
1/4 c Whipping cream
Cut chicken into serving size pieces. Saute in hot oil until browned.
Remove from pan, drain all but a little oil from pan. Add garlic and
shallots; cook 1 minute. Add wine and return chicken to pan. Cover
and simmer until tender, about 15 minutes. Add more wine if needed.
Increase heat, add leeks, toss and cook briefly. Season with salt and
pepper. Cover and cook over medium heat for 3 minutes. Stir in
mustard and cream. If sauce is too thick, thin it with a little wine.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken with peppercorn sauce
Categories: Poultry
Servings: 4
1 ea Salt
1 ea Black pepper
1 ea Paprika
1 ea Garlic
1 ea Basil
4 ea Chicken breasts
4 T Cooking oil
1 ts Cooking onion, chopped
1 T White wine
1 ts Green peppercorns
1/2 c Chicken stock
1/2 c 35% cream
Grind the salt, pepper, paprika, garlic and basil until it is a powder
and then sprinkle this mixture over the chicken breasts. Heat the 4
tbsp oil in a frying pan and saute the chicken until it is cooked but
not overcooked and dry. Meanwhile, brush another frying pan with
remaining cooking oil and saute the onions until they are transparent.
Add the white wine and reduce until it is a syrup. Add 1/2 of the
peppercorns and crush with a fork in the pan. Add the chicken stock
and reduce by 1/2. Now, tranfser the liquid from the pan into blender
and blend until smooth. Place the mixture back in the frying pan, add
the rest of the peppercorns (do not crush this time) and the 35%
cream. Cook this slowly until the mixture thickens. Pour over the
cooked chicken breasts and enjoy.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken With Sauce Supreme
Categories: Chicken
Servings: 8
2 1/2 lb Broiler-fryer chicken
1 T Salt
1/8 ts Pepper
1 c Chicken soup *
2 ts Dried parsley flakes
1 c Onions **
3 c Hot cooked rice
* Chicken Soup should be a can of Condensed Cream Of Chicken Soup
(10 ** Onions to be whole onions, drained, (16 ozs)
----------------------------------------------------------------------
----- Cut chicken into pieces; cut each breast half into halves.
Arrange chicken sides up and thickest parts to outside in oblong
baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper.
Cover loosely and microwave on high (100%) until chicken is done, 20
to 25 minutes. Remove chicken from dish; reserve juices. Stir soup
and parsley flakes into chicken juices. Arrange chicken in dish,
coating with soup mixture. Add onions. Cover loosely and microwave
unti hot, 7 to 9 minutes. Serve with rice.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chicken-Vegetable Pot Pies
Categories: Low-cal Poultry Main dish
Servings: 6
12 oz Chicken breast halves
2 1/2 c Water
2 x Med baking potatoes *
1/2 c Chopped celery
1 ts Dry chicken bouillon powder
10 oz Pkg frzn mixed vegetables
2 T Unsalted margarine
2 T Flour
1 c Skim milk
1 ts Poultry seasoning
4 oz Can drained sliced mushrooms
1 x -----------crust------------
1 c Flour
1 ts Baking powder
1/4 ts Salt
1 T Plus 1 1/2 t margarine
1/2 c Nonfat buttermilk
* peeled and cut into 1/2" cubes Combine chicken and water in a large
saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes
or until chicken is tender. Remove chicken, reserving broth. Bone
chicken, and cut meat into bite-size pieces; set aside. Add potatoes,
celery, and bouillon pwder to broth; bring to a boil. Cover, reduce
heat, and simmer 15-20 minutes or until potatoes are tender. Stir in
mixed vegetables; set aside. Melt 2 T margarine in a heavy saucepan
over low heat; add 2 T flour, stirring until smooth. Cook 1 minute,
stirring constantly. Gradually add skim milk; cook over med heat,
stirring constantly, until mixture is thickened and bubbly. Remove
from heat; stir in poultry seasoning. Combine reserved chicken,
vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon
into individual baking dishes that have been coated with Pam. CRUST:
Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T
plus 1 1/2 t margarine with a pastry blender until mixture resembles
coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions
over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits
are golden. PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g
carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg
calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chile con Queso
Categories: Appetizers Dips Mexican
Servings: 2
1 c Cheese; shredded *
4 oz Green chiles; **
1/4 c Half & half
2 T Onion; finely chopped
2 ts Cumin; ground
1/2 ts Salt
* Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz
can of chopped green chiles, drained.
----------------------------------------------------------------------
---- Heat all ingredients over low heat, stirring constantly, until
the cheese is melted. Serve warm with tortilla chips. Makes 1 1/4
cups dip.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chili Dogs
Categories: Beef
Servings: 1
2 ea Frankfurters
2 ea Frankfurter buns, split
1/3 c Chili with beans
1 ea Fresh onion, chopped opt.
Microwave frankfurters uncovered on high (100%) until warm, 30 to 45
seconds. Place 1 frankfurter in each bun on serving plate; spoon
chili onto frankfurters. Microwave uncovered until chili is hot, 1 to
1 1/2 minutes. NOTE: If preparing just one chili dog, microwave
uncovered 30 to 45 seconds. To Make Coney Dogs, Just before serving
sprinkle fresh chopped onion on the top of the heated chili and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chili-Cheese Bread
Categories: Sandwiches
Servings: 6
3 c Monterey jack cheese; grated
4 oz Chiles; chopped, *
1 c Mayonnaise
1 ea French bread; loaf, unsliced
* You can use one can of sweet green chiles or jalapenos that have
been chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Mix the cheese, peppers, and mayonnaise, blending well. Spread
on the cut surface of the French bread, which has been sliced in half
horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into
thick slices and serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chilled Chicken with Dill Sauce
Categories: Low-cal Barbecue Poultry
Servings: 8
8 x Boneless chicken breast *
1/2 c Italian salad dressing (diet
2 T Water
1 T Lime juice
1 T White wine vinegar
1 x Clove garlic, crushed
8 x Lime wedges
1 x ---------dill sauce---------
1/2 c Plain low-fat yogurt
1/4 c Low-fat cottage cheese
1 1/2 ts Lime juice
1 1/2 ts Chopped green onion
1/2 ts Dried whole dillweed
1/8 ts White pepper
* 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat
from chicken. Place each piece between 2 sheets of waxed paper;
flatten to 1/4" thickness, using a meat mallet or rolling pin. Place
chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small
bowl; pour over chicken. Cover and refrigerate 2 hours. Remove
chicken from marinade, discarding marinade. Coat a grill with cooking
spray. Grill chicken 6" over med coals 8 minutes, turning once.
Arrange chicken on a serving platter; garnish with lime wedges. Serve
either warm or chilled with 1 1/2 T Dill Sauce per serving. (8
servings, 160 calories each.) DILL SAUCE: Combine all ingredients in
blender; process till smooth. Cover and chill thoroughly. Yield: 1
cup. PER SERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates, 72 g
cholesterol, 236 mg sodium, 264 mg potassium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chinese Barbeque Sauce
Categories: Chinese Sauces Barbecue
Servings: 1
3/4 c Catsup
1/2 c Brown sugar
3 T Soy sauce
1 T Ground ginger
1 T Liquid smoke
2 x Cloves garlic, minced
Combine all ingredients and heat until sugar is dissolved and bubbly.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chinese Chicken-Stuffed Peppers
Categories: Low-cal Chicken
Servings: 4
4 x Lg sweet red pepper
1 T Sesame oil
1 x Clove garlic, minced
1 ts Minced fresh gingerroot
1/2 c Finely chopped carrots
1/4 c Thinly sliced green onions
1 c Finely chopped chicken *
1 c Cooked regular rice
1/2 c Frzn english peas, thawed
1 x Egg, beaten
1 T Plus 1 1/2 t soy sauce
1/8 ts Salt
* 1 cup finely chopped, cooked Chicken Breast (skinned before
cooking) Cut a 1/2" thick slice from the side of each pepper,
reserving slices; remove seeds. Place peppers in boiling water, boil 5
minutes. Drain, set aside. Coat a large skillet or wok with Pam; add
sesame oil, and place over med heat until hot. Add garlic and
gingerroot; stir fry 30 seconds. Add carrots and green onions; stir
fry 2 minutes more. Remove from heat. Add chicken and remaining
ingredients, stirring well. Spoon 3/4 cup mixture into each reserved
pepper. Top with reserved pepper slices. Arrange peppers, cut side up,
in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or
until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein,
6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg
sodium, 37 mg calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chinese Dry Marinade
Categories: Chinese Marinades Pork
Servings: 1
3 T Brown sugar
1 1/2 ts Paprika
1 ts Salt
3/4 ts Monosodium glutamate
3/4 ts Ground tumeric
1/4 ts Celery seed
1/4 ts Dry mustard
Combine ingredients and use for marinade for spare ribs and pork.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chinese pasta salad
Categories: Salads Pasta
Servings: 6
1 1/2 c Snow peas
250 g Rice vermicelli
1 x Red pepper sliced thin
1/2 ea English cucumber sliced thin
6 oz Cooked shrimp
130 g Crabmeat
1 T Fine chopped fresh ginger
1 ea Chopped garlic clove
2 T Sesame oil
1/2 ts Black pepper
1 1/2 ts Salt
2 T Lemon juice
3 ts Vegetable oil
1 ts Red wine vinegar
Wash and trim snwo peas. Place them in a bowl and pour in enough
boiling water to cover them. Let stand 10 minutes; drain and set
aside. Cook the noodles in plenty of boiling water for 3 to 4
minutes. Drain in colander, rinse with cold water and set aside. In
large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp
and crabmeat. In a small bowl, combine ginger, garlic, sesame oil,
pepper, salt, vegetable oil, lemon juice and vinegar. Pour this
dressing over the other ingredients and mix thoroughly. Chill before
serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chinese Pasta Salad with Creamy Ginger Dressing
Categories: Pasta Salads
Servings: 4
1 lb Precooked shanghai noodles
1 ea Dash sesame oil for noodles
1/2 lb Snow peas
1/2 lb Shrimp, shelled deveined
2 T Coriander, chopped
2 T Scallions, minced
1 T Oil
1 x ------shrimp marinade-------
1 ts Salt
1/4 ts White pepper
1/2 ts Chinese cooking wine
1 x ----------dressing----------
3 T Fresh ginger, grated
1 ea Small garlic clove, crushed
1 ea Egg yolk
1 ts Egg white
2 ts Lemon juice
2/3 c Vegetable oil (not olive)
1 1/2 ts Soy sauce
2 1/2 T Sesame oil
1 T Cream
Mix the marinade ingredients in a small bowl and add shrimp. Blanch
the noodles, rinse under cool water and sprinkle with sesame seed oil,
toss, and set aside. (You may want to trim noodles with scissors to
about 4 inches in length, to make serving easier.) Blanch whole snow
peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot,
add shrimp and stir-fry until pink. Set aside. DRESSING: In a
blender or food processor, mix ginger, garlic, egg yolk, egg white,
and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room temperature.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chinese Smokey Ribs
Categories: Barbecue Chinese Pork
Servings: 6
6 lb Pork spareribs
1 x Chinese dry marinade
Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room
temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill
or place bones upright in rib rack. Smoke-cook until done. Brush ribs
with Chinese Barbecue sauce during the last few minutes of cooking,
then serve with remaining sauce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chinese-Style Spareribs
Categories: Appetizers Main dish
Servings: 12
1/2 c Butter or margarine
1 ea Med. clove garlic *
1 ea Env. soup mix **
16 oz (1 can) tomato puree
1/2 c Brown sugar
1/4 c Imported soy sauce ***
1/4 c White vinegar
1/4 c Chili sauce
5 lb Spareribs ****
* Garlic Clove should be finely chopped. ** You can use the
following soup mixes in this recipe: Onion, Onion- *** For best
Taste use the Imported Soy sauce. Domestic can be used but ****
Country style spareribs can be used, but baby back ribs are the best.
~---------------------------------------------------------------------
----- Preheat oven to 375 degrees F. In large saucepan, melt butter
and cook garlic with onion recipe soup mix over medium heat until
garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and
chil sauce. Bring to a boil, then simmer, stirring occasionally, 15
minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler
rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush
spareribs generously with sauce, then continue baking, meaty side up,
brushing occasionally with remaining sauce, 50 minutes, or untl
spareribs are done. Makes about 12 Appetizer or 7 main dish servings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Brownies, Low cal
Categories: Desserts Low-cal
Servings: 16
6 oz Chocolate, semisweet
1/2 c Hot water
4 ea Egg whites
1 ts Vanilla
2/3 c Sugar
2/3 c Flour, all-purpose
1 ts Baking powder
1 pn Salt
1 ea Icing sugar
In large heatproof bowl set over hot water, melt chocolate with water,
stirring until smooth. Remove from heat; let cool slightly. Whisk in
egg whites and vanilla. Stir together sugar, flour, baking powder and
salt; stir into chocolate batter just until combined. Pour into
lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25
minutes or until edges pull away from pan. Let cool on rack; dust with
icing sugar. Per serving: about 110 calories, 2 g protein, 4 g fat,
19 g carbohydrate.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Cherry Cheesecake
Categories: Cakes Desserts
Servings: 16
8 1/2 oz Chocolate wafers, fine crush
1/2 c Butter, melted
12 oz Semi-sweet chocolate chips
1 1/2 c Heavy cream
16 oz Cream cheese, softened
1/4 c Sugar
4 ea Large eggs
3/4 c Cherry flavored liqueur
1 ts Vanilla extract
1 lb Cherry pie filling
1/2 c Heavy cream whipped (opt.)
In large bowl, combine chocolate wafer crumbs and butter. Pat fimly
into 9-inch springform pan, covering bottom and 2 1/2 inches up sides.
Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling)
water, chocolate chips and heavy cream. Stir until morsels are melted
and mixture is smooth. Set aside. In large bowl, combine cream
cheese and sugar, beating untl creamy. Add eggs, one at a time,
beating well after each addition. Add chocolate mixture, cherry
liqueur, and vanilla, mix until blended. Pour into prepared crust.
Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in
oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1-inch from
the edge. Decorate edge with whipped cream, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Cherry Cheesecake
Categories: Cakes Desserts
Servings: 16
8 1/2 oz Chocolate wafers, fine crush
1/2 c Butter, melted
12 oz Semi-sweet chocolate chips
1 1/2 c Heavy cream
16 oz Cream cheese, softened
1/4 c Sugar
4 ea Large eggs
3/4 c Cherry flavored liqueur
1 ts Vanilla extract
1 lb Cherry pie filling
1/2 c Heavy cream whipped (opt.)
In large bowl, combine chocolate wafer crumbs and butter. Pat fimly
into 9-inch springform pan, covering bottom and 2 1/2 inches up sides.
Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling)
water, chocolate chips and heavy cream. Stir until morsels are melted
and mixture is smooth. Set aside. In large bowl, combine cream
cheese and sugar, beating untl creamy. Add eggs, one at a time,
beating well after each addition. Add chocolate mixture, cherry
liqueur, and vanilla, mix until blended. Pour into prepared crust.
Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in
oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1-inch from
the edge. Decorate edge with whipped cream, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Chip Cheesecake Supreme
Categories: Cakes Desserts
Servings: 10
1 c Chocolate wafer crumbs
3 T Margarine, melted
24 oz Cream cheese, softened
3/4 c Sugar
1/4 c Unbleached all-purpose flour
3 ea Large eggs
1/2 c Sour cream
1 ts Vanilla
1 c Mini semi-sweet chips
Combine crumbs and magarine; press onto bottom of 9-inch springform
pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar
and flour, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla. Stir in chocolate chips and pour
into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim
of pan; cool before removing rim of pan. Chill. Garnish with whipped
cream and fresh mint leaves, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Chip Cheesecake Supreme
Categories: Cakes Desserts
Servings: 10
1 c Chocolate wafer crumbs
3 T Margarine, melted
24 oz Cream cheese, softened
3/4 c Sugar
1/4 c Unbleached all-purpose flour
3 ea Large eggs
1/2 c Sour cream
1 ts Vanilla
1 c Mini semi-sweet chips
Combine crumbs and magarine; press onto bottom of 9-inch springform
pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar
and flour, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla. Stir in chocolate chips and pour
into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim
of pan; cool before removing rim of pan. Chill. Garnish with whipped
cream and fresh mint leaves, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Chip Cookies
Categories: Cookies Desserts
Servings: 72
3/4 c Marg; softened
3/4 c Shortening
1 1/2 c Brown sugar, lt; packed
3/4 c Sugar
3 ea Eggs
3 T Corn syrup, lt
3 T Water
3 ts Vanilla
3 3/4 c Flour; unsifted
1 1/2 ts Baking soda
3/4 ts Salt
3 c Chocolate chips; semi-sweet
Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla;
beat well. Combine flour, baking soda, salt; add to creamed mixture.
Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at
350 deg. for 15 min. Allow to cool on cookie sheet for 1 min. then
remove to cooling racks until completely cooled.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Hazelnut Tart
Categories: Tarts Desserts
Servings: 8
3 T Cocoa powder
1/4 c Sugar
4 T Butter
1 ea Lg Egg
4 oz Bittersweet or semisweet cho
4 T Butter
1 c Dark corn syrup
1/2 c Sugar
3 ea Eggs
2 T Dark rum (optional)
1 x Chocolate Dough 1 c Unbleached
all-purpose fl ea Pinch salt 1/4 t baking
soda ** Chocolate-Hazelnut Filling 2 c whole Hazelnuts
The already buttery flavor of the hazelnuts pairs them naturally with
the chocolate filling. Walnuts or pecans make good variations. Mixing
the Dough. Sift the dry ingredients together three times. Rub in the
butter and moisten with the egg as for Sweet Pastry Dough. Shape into
a disk, wrap, and refrigerate. Cooking the Chocolate-Hazelnut Filling.
Place the hazelnuts on a baking pan and toast at 350 degree F until
the skins are loose and come off easily, about 10 minutes. Rub the
hazelnuts in a towel to remove the skins. Chop the hazelnuts coarsely,
by hand or with a food processor. Combine the chocolate with the
butter in a small bowl. Bring a small pan of water to a simmer and
turn off the heat. Place the bowl of chocolate and butter over the hot
water and stir to melt. Combine the corn syrup and sugar in a small
saucepan. Bring to a full rolling boil over medium heat. Remove from
heat and stir in the chocolate mixture. Beat the eggs and salt with
the optional rum. Beat in the chocolate mixture, taking care not to
overbeat. Assembling. Lightly flour the work surface and dough. Roll
the dough to a 14-inch diameter disk, 1/8 inch thick. Line a 10-inch
tart pan with the dough, trimming away the excess. Stir the chipped
hazelnuts into the filling and pour the filling into the pan. Baking.
Bake at 350 degree F until the filling is set and the crust is baked
through, about 40 minutes. Holding. Store the tart at room temperature
up to 2 days.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Leaf Pie
Categories: Desserts Pies
Servings: 8
3/4 ts Salt
3/4 c Cold vegetable shortening
6 T Ice water
4 oz Chocolate
3/4 c Heavy cream
1/4 ea Vanilla bean
1 T Sugar
1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour
FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut
in shortening until the mixture resembles coarse meal with some pieces
of shortening the size of corn kernels still visible. Sprinkle 5
tablespoons of the ice water over the mixture, tossing to moisten
evenly. Gather the dough into a ball adding up to 1 tablespoon more
ice water if the dough is to dry. Divide the dough in half and pat
each piece into a 6 inch disk. Wrap separately in plastic warp and
refrigerate for at least 30 minutes. When dough is cold, roll out one
piece on floured surface and fit into pie plate. With other piece of
dough roll out and cut leaf patterns making light vein like designs.
Fit onto pie plate and freeze. Pre bake at 350 degrees until golden.
CHOCOLATE FILLING Simmer heavy cream with scraped vanilla bean, add
melted chocolate and
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate marshmallow bars
Categories: Desserts
Servings: 16
2 oz Unsweetened chocolate
1/2 c Butter
1 c Sugar
2 ea Eggs
1/2 c Flour
1 ts Vanilla
1 c Chopped pecans
16 ea Large marshmallows
1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt
chocolate and butter in top of double boiler over hot water. Set
aside. 2. Cream sugar and eggs until light and fluffy. Add flour.
Beat. Add melted chocolate and butter. Beat well. Mix in vanilla
and pecans. 3. Pour into prepared pan. Bake 18 minutes. Remove from
oven and cover with marshmallows. Return to oven and bake until
marshmallows are lightly browned. 4. Cool slightly and cut into bars.
from: _Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Mint Meringue Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Chocolate wafer crumbs
3 T Margarine, melted
2 T Sugar
24 oz Cream cheese, softened
2/3 c Sugar
3 ea Large eggs
1 c Mint chocolate chips, melted
1 ts Vanilla
3 ea Large egg whites
7 oz Marshmallow creme (1 jr)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch
spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition.
Blend in mint chocolate and vanilla; pour over crust. Bake at 350
degrees F., 50 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Beat egg whites until soft peakes form.
Gradually add marshmallow creme, beating until stiff peakes form.
Carefully spread over top of cheesecake to seal. Bake at 450 degrees
F.; 3 to 4 minutes or until lightly browned.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Mint Sticks
Categories: Desserts Cookies
Servings: 40
1 x -----------cookie-----------
2 ea Eggs
1/2 c Melted butter
1 c Sugar
2 oz Unsweetened chocolate melted
1/2 ts Peppermint extract
1/2 c Flour
1/2 c Ground almonds
1 x -----peppermint filling-----
2 T Butter
1 T Heavy cream
1 c Confectioners sugar (sifted)
1 ts Peppermint extract
1 x ----------frosting----------
1 oz Semi-sweet chocolate
1 T Butter
1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs.
Add melted butter and sugar. Beat well. Add melted chocolate and
peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into
prepared pan and bake 25-30 minutes until toothpick inserted in center
comes out clean. Remove from oven and set on trivet or rack to cool.
2. Prepare filling. In small bowl, thoroughly blend butter and cream.
Add sugar and peppermint. Mix well. Spread evenly over cooled baked
layer. 3. Prepare frosting. Melt chocolate and butter together in
small pan over low heat. 4. When filling is completely firm, spread
frosting mixture on top. 5 . Refrigerate until chocolate is firm. Cut
into 3/4 by 2 1/4 inch strips. from: _Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Munchies
Categories: Desserts Cookies
Servings: 48
1 c Semi-sweet chocolate chips
8 ea Marshmallows
1 T Water
3/4 c Sifted flour
1/2 c Sugar
3/4 ts Salt
1/2 ts Baking sodaa
1/2 c Softened butter
1/3 c Packed brown sugar
1 ea Egg
2 ts Almond extract
1/2 ts Vanilla
1 1/4 c Quick cooking oats
1 c Chopped pecans
1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips
in top of double boiler over hot water. Add marshmallows and water.
Stir until melted. Remove from heat and set aside. 2. Sift together
already sifted flour, sugar, salt and baking soda. Slowly blend
butter, brown sugar, egg, almond extract and vanilla into sifted
ingredients. Mix well. Stir oats, pecans and melted chocolate into
batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches
apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from
cookie sheet immediately and cool an rack. shake off excess Bits 'o
Brickle.from: _Cookiemania_ from: _Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Orange Supreme Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Chocolate wafer crumbs
1/4 ts Cinnamon
3 T Margarine, melted
32 oz Cream cheese, softened
3/4 c Sugar
4 ea Large eggs
1/2 c Sour cream
1 ts Vanilla
1/2 c Semi-sweet choc. chipsmelted
2 T Orange flavord liqueur
1/2 ts Grated orange peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla. Blend chocolate into 3 cups batter;
blend liqueur and pell into remaining batter. Pour chocolate batter
over crust. Bate at 350 degrees F., 30 minutes. Reduce oven
temperature to 325 degrees F. Spoon remianing batter over chocolate
batter continue baking 30 minutes more. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Pots De Creme
Categories: Chocolate Desserts
Servings: 2
1/2 c Light cream
2 oz German cooking chocolate *
1 1/2 ts Sugar
1 x Dash salt
2 ea Large beaten egg yolks
1/4 ts Vanilla
1 x Whipped cream (opt.)
* German cooking chocolate should be coarsely chopped.
~---------------------------------------------------------------------
---- In a small nonmetal bowl stir together light cream, chopped
chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about
1 1/2 minutes or till chocolate is melted, stirring every 30 seconds.
Stir about HALF of the hot mixture into the beaten egg yolks. Return
all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for
2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in
vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups.
Cover and chill for several hours or till firm. Garnish with whipped
cream, if desired. NOTE: ~---- SELECTING THE RIGHT CHOCOLATE: You'll
find three basic types of chocolate in the baking supplies department
of most supermarkets--semisweet chocolate, unsweetened chocolate, and
sweet chocolate. The semisweet chocolate is made from chocolate that
is just slightly sweetened with sugar. Unsweetened chocolate is the
original baking or cooking chocolate and has no added flavorings or
sugar. And sweet chocolate, such as the German cooking chocolate used
in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar
and sometimes additional cocoa butter or flavorings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Pretzels
Categories: German Snacks
Servings: 8
1/2 c Butter or margarine
1/4 c Sugar
1 ea Egg; large, beaten
1 ts Vanilla extract
1/4 c Milk
1/4 c Cocoa
2 c Flour; unbleached, unsifted
1 x -------cocoa frosting-------
2 T Cocoa
1 1/4 c Confectioners' sugar
2 T Butter or margarine; melted
1/2 ts Vanilla extract
Cream 1/2 cup butter and the sugar until light and fluffy. Beat in
the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter
mixture until thoroughly blended. Chill dough until firm enough to
handle (about 30 minutes). Using 2 T dough, roll a rope about 12
inches long between your hands. Shape into a pretzel as follows: Make
a loop bout 1 1/2 inches in diameter by crossing the ends, leaving
1-inch tails. Flip the loop down over the crossed ends. Press firmly
into place. Place pretzels on greased baking sheets. Bake at 350
degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix
cocoa and confectioners' sugar. Gradually stir in butter and vanilla.
If frosting is too thick, thin with milk. When pretzels are cool,
spread with Cocoa Frosting. Make 2 dozen.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Raspberry Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/2 c Creme-filled cookie crumbs *
2 T Margarine, melted
32 oz Cream cheese, softened
1 1/4 c Sugar
3 ea Large eggs
1 c Sour cream
1 ts Vanilla
6 oz Semi-sweet chocolate chips**
1/3 c Strained raspberry preserves
6 oz Semi-sweet chocolate chips
1/4 c Whipping cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have
been finely crushed. ** This 6 ozs of Chocolate chips should be
melted and cooled slightly .
----------------------------------------------------------------------
----- Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Combine 24 ozs of cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a
time, beating well after each addition. Blend in sour cream and
vanilla; pour over crust. Combine remaining 8 ozs cream cheese and
melted chocolate, mixing at medium speed on eletric mixer until well
blended. Add Red Raspberry preserves; mix well. Drop rounded
measuring tablespoonsfuls of chocolate cream cheese batter over plain
cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and
25 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Melt chocolate pieces and whipping cream over low heat stirring
until smooth. Spread over cheescake. Chill. Garnish with additonal
whipping cream, whipped, raspberries and fresh mint leaves, if
desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Sauerkraut Cake
Categories: Chocolate Vegetables Cakes
Servings: 16
2 1/4 c Flour; unbleached, sifted
1/2 c Cocoa; baking
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
2/3 c Butter or regular margarine
1 1/2 c Sugar
3 ea Eggs; large
1 ts Vanilla
1 c ; water
2/3 c Sauerkaraut; *
1 x -creamy chocolate frosting--
1 ea -----------------------
1 oz Semisweet chocolate
3 oz Cream cheese; softened
1 T Milk
1 c Confectioners' sugar
1/8 ts Salt
1/2 ts Vanilla extract
* Sauerkraut should be rinsed and drained thoroughly and then chopped
coarsely.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Sift together the flour, cocoa, baking powder, baking soda and
salt; set aside. Cream together the butter and sugar in a bowl until
light and fluffy, using an electric mixer set at medium speed. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Add dry ingredients alternately with water to creamed
mixture, beating well after each addition. Stir in sauerkraut.
Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a
preheated 350 degree F. oven for 35 minutes or until cake tests done.
Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into
squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in
hot water. Cool slightly. Combine chocolate, cream cheese, milk,
confectioners' sugar, salt, and vanilla in a bowl. Beat with an
electric mixer at high speed until smooth and creamy. NOTE: This is
one of those dishes that sound absolutely horrible, but tastes great.
It is also one of those recipes that is a classic but you can never
find in most cookbooks. I have fooled my kids with this as well as
seen it done on TV. Everyone thinks that the sauerkraut is coconut.
So be sure to rinse and drain the sauerkraut several times when you
make this recipe.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Turtle Cheesecake
Categories: Cakes Desserts
Servings: 10
2 c Vanilla wafer crumbs
6 T Margarine, melted
14 oz Carmels ( 1 bag)
5 oz (1 cn) evaporated milk
1 c Chopped pecans, toasted
16 oz Cream cheese, softened
1/2 c Sugar
1 ts Vanilla
2 ea Large eggs
1/2 c Semi-sweet chocolate chips *
* Chocolate chips should be melted.
~---------------------------------------------------------------------
----- Combine crumbs and margarine, press onto bottom and sides of
9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1
1/2-quart heavy saucepan, melt carmels with milk over low heat,
stirring frequently, until smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanila, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in chocolate, pour over pecans. Bake
at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Garnish with whipped cream,
additional chopped nuts and maraschino cherries, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Velvet Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Vanilla wafer crumbs
1/2 c Chopped pecans
3 T Granulated sugar
1/4 c Margarine, melted
16 oz Cream cheese, softened
1/2 c Brown sugar, packed
2 ea Large eggs
6 oz Semi-sweet chips, melted
3 T Almond flavored liqueur
2 c Sour cream
2 T Granulated sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream sheese and brown sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in chocolate and liqueur; pour over
crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature
to 425 degrees F. Combine sour cream and granulated sugar; carefully
spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill.
VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond
extract for almond flavored liqueur.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chocolate Vinegar Cake
Categories: Chocolate Cakes Desserts
Servings: 9
1 1/2 c Flour; unbleached, sifted
1 c Sugar
3 T Cocoa; baking
1 ts Baking soda
1/2 ts Salt
1 ts Vanilla extract
1 T Vinegar
5 T Butter or regular margarine
1 c ;water
1 x --mocha chocolate frosting--
1 ea ------------------------
1 3/4 c Confectioners' sugar
3 T Cocoa; baking
3 T Butter or regular margarine
3 T Coffee; brewed, hot
1/2 ts Vanilla extract
Sift the flour, sugar, cocoa, baking soda, and salt together into a
mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into
1 well; vinegar into 1 well and melted butter into the third. Pour
water over all. Beat with a wooden spoon until well blended. Pour
batter into a greased 9-inch square baking pan. Bake in a preheated
350 degree F. oven for 25 minutes or until cake tests done. Cool in
pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares.
MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa,
softened butter, coffee, and vanilla in a mixing bowl. Beat, with an
electric mixer set at medium speed, until smooth. NOTE; This recipe
came from a very old church cookbook that the woman found and is
typical of many of the recipes of the 1800's. The vinegar was used to
keep the cake from spoiling. Try this and I think that you will like
it.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chow Mein Casserole
Categories: Main dish
Servings: 4
1 lb Hamburger
3/4 c Celery; chopped
3/4 c Onion; chopped
1 1/4 c Boiling water
1/2 c Uncooked rice
1/2 ts Salt
1 ea Can chicken and rice soup
4 oz Mushrooms
1 T Brown sugar
2 ts Soy sauce
1 ts Butter or margarine
1 1/2 c Chow mein noodles
Cook and stir hamburger, celery and onion until hamburger is light
brown, then drain. Pour water on rice and add salt in greased 2qt
casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and
margarine. Cover and cook in 350f oven for 30 min; stir. Cook
uncovered for 30 min longer. Stir in noodles, serve immediately.
Note: Water chestnuts or bamboo shoots may be added if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chunky Garden Gazpacho
Categories: Soups Vegetables
Servings: 5
15 oz Can tomato sauce (1 1/2 cup)
2 T Olive oil
2 T Red wine vinegar
1 T Honey
1 x Med tomato,cut in 1/2" cubes
1 x Med green pepper, chopped
1 x Sm sweet red pepper, chopped
1 x Stalk celery, chopped
1 x Clove garlic, finely minced
1/2 x Cucumber, seeded & chopped
1 x Scallion, chopped
1/2 ts Hot pepper sauce
1/2 ts Black pepper
GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with
finely minced fresh chives, finely shredded lettuce, or minced
parsley,(optional) In a med size mixing bowl, combine tomato sauce,
olive oil, vinegar and honey. Stir in remaining ingredients. Top each
serving with one of the above listed garnishes. Serve chilled. Makes
4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit
hot pepper sauce Serve with a substantial salad, and/or a cheese
platter.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Chutney Chicken
Categories: Chicken Poultry Main dish
Servings: 2
1/2 c Water
1/4 c Dried apple
14 oz (4) chicken drumsticks
1/4 c Water
8 oz Tomato sauce/chopped onions
1/4 c Raisins
1/2 ts Cornstarch
1/2 ts Finely shreeded orange peel
1 x Dash ground cloves
1 x Dash bottled hotpepper sauce
1 x Hot cooked rice (opt.)
In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100%
power for 1 to 2 minutes or till boiling. Stir in dried apple. Let
stand for 5 minutes. Drain off excess water. Meanwhile, place
chicken drumsticks in a shallow baking dish. Pour the 1/4 cup water
over the drumsticks. Cover with vented clear plastic wrap.
Micro-cook, covered, on 100% power for 5 to 6 minutes or till the
chicken is tender, rotationg the dish a quarter-turn every minute.
Drain off liquid. Transfer chicken drumsticks to a serving platter.
Cover and keep warm while preparing tomato sauce. For tomato sauce, in
a 4-cup measure combine tomato sauce with chopped onions, raisins,
cornstarch, shredded orange peel, ground cloves, bottled hot pepper
sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2
1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every
minute. Spoon over chicken drumsticks. Serve with hot rice, if
desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cider Snap
Categories: Beverages Fruits
Servings: 2
2 c Apple cider or juice
4 ts Red cinnamon candies
4 ea Thin apple slices (opt.)
In a 4-cup measure combine apple cider and dnnamon candies.
Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till
candies dissolve and the cider is steaming hot, stirring once. Serve
in mugs. Garnish with apple slices, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Citrus Chiffon Pie
Categories: Desserts Pies
Servings: 6
1 ea Envelope unflavored gelatin
1/2 c Sugar
1 x Dash salt
4 ea Egg yolks
1/2 c Lemon juice
1/2 c Orange juice
1/4 c Water
1/2 ts Lemon peel; grated
1/2 ts Orange peel; grated
4 ea Egg whites
1/3 c Sugar
1 ea 9-in baked pastry shell
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, fruit juices, and water; stir into gelatin
mixture. Cook and stir over medium heat just till mixture comes to
boiling. Remove from heat; stir in peels. Chill, stirring
occasionally, till mixture mounds slightly when dropped from a spoon.
Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar,
beating to stiff peaks; fold in gelatin mixture. Pile into cooled
baked pastry shell. Chill till firm. Trim with whipped cream and thin
orange slices cut in fourths.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Citrus Dumplings
Categories: Citrus Breads
Servings: 2
1/2 ts Finely shredded orange peel
1/2 c Orange juice
2 ts Cornstarch
1/4 ts Ground cinnamon
11 oz Mandarin orange sect., drain
1/2 c Bisquick
2 T Sugar
2 T Milk
1 ts Sugar
1 x Dash ground cinnamon
In a 1-quart casserole stir together orange juice, cornstarch and 1/4
t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to
2 minutes or till thickened and bubbly, stirring every 30 seconds.
Stir in drained mandarin orange sections and finely shredded orange
peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or
till mixture is heated through. Meanwhile for dumplings, stir
together Bisquick and 2 T sugar. Add milk, stirring just till
moistened. Drop mixture into four mound atop the hot orange mixture.
Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till
dumplings are just set. Stir together the 1 t sugar and dash of ground
cinnamon. Sprinkle sugar mixture atop dumplings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Citrus-Buttered Lobster Tails
Categories: Seafood Lobster Citrus
Servings: 2
16 oz (2) frozen lobster tails
1/2 c Water
1/4 c Butter or margaine
1 T Lemon juice
1/2 ts Finely shredded orange peel
1/8 ts Salt
1 x Dash ground ginger
1 x Dash paprika
Place frozen lobster tails in a shallow baking dish. Micro-cook,
covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish
a quarter-turn once. The tails are thawed when the shells are
flexible enough to bend. Using a heavy knife, cut through the center
of the top shells. Continue cutting through meat but not through
undersehells. Spread the tails open, butterfly style, so meat is on
top. Return to shallow baking dish. Pour water atop. Micro-cook,
covered, on 50% power for 6 to 8 minutes or just till meat is opaque,
rotating dish a quarter-turn every minute. (Shield cooked meat with
small pieces of foil, if necessary, to prevent overcooking.) Let
stand, covered, for 5 minutes. Meanwhile, combine butter or margarine,
lemon juice, orange peel, salt, ginger and paprika. Micro-cook,
uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is
melted. Mix well. Drizzle lobster tails with butter mixture.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cock-A-Leekie (Chicken and Leek Soup)
Categories: Appetizers Soups
Servings: 7
2 1/2 lb Frying chicken cut up
4 c Water
1 ea Medium carrot, sliced
1 ea Medium stalk celery, sliced
1/2 c Barley
2 ts Chicken bouillon
2 ts Salt
1/4 ts Pepper
1 ea Bay leaf
1 1/2 c Sliced leeks, with topps
Heat all ingredients except leeks to boiling in Dutch oven. Reduce
heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling;
reduce heat. Cover and simmer until thickest pieces of chicken are
done, about 15 minutes. Remove chicken from broth and cool slightly.
Remove chicken from bones and skin; cut chicken into 1 inch pieces.
Skim fat from both. Remove bay leaf. Add chicken to broth. Heat
until hot, about 5 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cocoa-Nut Meringue Cheesecake
Categories: Cakes Desserts
Servings: 10
7 oz (1 pk) flaked coconut *
1/4 c Chopped pecans
3 T Margarine, melted
16 oz Cream cheese, softened
1/3 c Sugar
3 T Cocoa
2 T Water
1 ts Vanilla
3 ea Large eggs, separated
1 x Dash salt
7 oz (1 jr) marshmallow creme
1/2 c Chopped pecans
* Coconut should be flaked and toasted.
----------------------------------------------------------------------
----- Combine coconut, pecans, and margarine, press onto bottom of
9-inch springform pan. Combine cream cheese, sugar, cocoa, water and
vanilla, mixing at medium speed on electric mixer until well blended.
Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30
minutes. Loosen cake from rim of pan, cool before removing rim of
pan. Beat egg whites and salt until foamy, gradually add marshmallow
creme, beating until stiff peaks form. Sprinkle pecans over
cheesecake to within 1/2-inch of outer edge. Carefully spread
marshmallow creme mixture over top of cheescake to seal. Bake at 350
degrees F., 15 minutes. Cool.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Coconut Choco Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Grham cracker crumbs
3 T Sugar
3 T Margarine, melted
2 oz Unsweetened baking chocolate
2 T Margarine
16 oz Cream cheese, softened
1 1/4 c Sugar
1/4 ts Salt
5 ea Large eggs
1 1/3 c Flaked coconut (3.5 oz can)
1 c Sour cream
2 T Sugar
2 T Brandy
Combine crumbs, sugar and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate
and margarine over low heat; stirring until smooth. Combine cream
cheese, sugar and salt; mixing at medium speed on electric mixer until
well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate mixture and coconut; pour over crust.
Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour
cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees
F., 5 minutes. Loosen cake from rim of pan; cool before removing rim
of pan. Chill.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Coconut Choco Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Grham cracker crumbs
3 T Sugar
3 T Margarine, melted
2 oz Unsweetened baking chocolate
2 T Margarine
16 oz Cream cheese, softened
1 1/4 c Sugar
1/4 ts Salt
5 ea Large eggs
1 1/3 c Flaked coconut (3.5 oz can)
1 c Sour cream
2 T Sugar
2 T Brandy
Combine crumbs, sugar and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate
and margarine over low heat; stirring until smooth. Combine cream
cheese, sugar and salt; mixing at medium speed on electric mixer until
well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate mixture and coconut; pour over crust.
Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour
cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees
F., 5 minutes. Loosen cake from rim of pan; cool before removing rim
of pan. Chill.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Coffee, Expresso or Cappuccino
Categories: Beverages
Servings: 6
1 ea Coffee
1 ea Water
Fill machine with cold water up to water level for desired number of
cups. Do not cover safety valve hole with water. Fill brew basket to
rim with coffee. For 9 cups, remove the reducer from the brew basket
and fill entire basket. For 3 or 6 cups, use the reducer as follows:
long stem facing down for 3 cups; short stem facing down for 6 cups.
Clean off excess grounds from brew basket rim and o-ring. Close and
tighten down knob as far as possible. Close steam valve. Place machine
on high heat and put a carafe under valve to catch coffee. Coffee
will begin to drip out slowly after 3-10 minutes, and appear very
dark. As brewing process continues, stream will become strong and
steady, and coffee will lighten. When coffee stops and becomes noisy,
close coffee valve and remove carafe. If you are making cappuccino,
close valve and let steam build up. Put cream or milk in cup and open
steam valve to froth.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cold Clam Dip
Categories: Dips Appetizers
Servings: 4
10 oz Clams
6 oz Philadelphia cream cheese
1 ts Lemon juice
1/2 ts Salt
1/8 ts Pepper
1 ts Worcestershire sauce
1 ea Garlic clove (pressed)
1 x Tabassco sauce
Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cold Fruited Chicken
Categories: Low-cal Chicken
Servings: 4
1/4 c Dried apricot halves, 1/4ed
1/4 c Chopped red onion
2 T Dry white wine
2 T Unsweetened orange juice
1 1/2 ts Red wine vinegar
2 c Chicken breast (chop, cooked
1/2 c Orange segments(coarse chopp
1/2 c Seedless red or green grapes
1/4 c Sliced almonds, toasted
1/4 c Chopped fresh parsley
1/4 ts Pepper
1/8 ts Salt
1 ds Red pepper
4 x Leaves red leaf lettuce
Combine quartered apricot halves, chopped onion, white wine, orange
juice, and red wine vinegar in a saucepan, and bring to a boil. Set
aside to cool. Combine apricot mixture with chicken, orange, grapes,
almonds, parsley, pepper, salt, and crushed red pepper in a large
bowl; cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce
lined platter to serve. PER SERVING: 229 calories, 24.5 g protein,
19.7 g carbohydrate, 1.7 g fiber, 59 g cholesterol, 132 mg sodium, 616
mg potassium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cold Potato Salad
Categories: German Salads Vegetables
Servings: 6
6 ea Potatoes; large *
1 x ;boiling water
1/2 ts Salt
1 ea Onion; medium, minced
3 T Vinegar
1/2 ts Mustard; prepared
1 ts Sugar
2 ts Dillseed
* Potatoes should be peeled and quartered.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ In medium saucepan cook potatoes in boiling salted water until
tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add
oil and minced onion; toss gently. In small saucepan bring the 3/4
cup potato water to a boil; pour over potatoes and onion. Keep at
room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar,
and dillseed. Potato salad will be creamy. Serve at room
temperature.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Comforting Barbecue Sauce
Categories: Cajun Sauces
Servings: 25
4 c Onions, chopped
1 c Celery, chopped
1 c Bell pepper, chopped
1 c Fresh parsley, chopped
1 c Peanut cooking oil
2 T Garlic, chopped
3 c Steak sauce
1/2 c Louisiana hot sauce
3 c Ketchup
3 ts Salt
1 c Southern comfort liquor
In a large skillet, saute onions, celery, bell pepper and parsley in
peanut oil until onions are clear or tender. Add garlic and cook a
little longer. Add steak sauce, hot sauce, and ketchup. Salt to
taste. Add Southern Comfort. Bring to a boil. Lower heat and cover.
Cook for 2 to 3 hours. This sauce can be stored in the refrigerator
for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is
not to drink, no. It's to use as a bubba-que sauce, but it also, too,
is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With
Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cookies And Cream Cheesecake
Categories: Cakes Desserts
Servings: 8
2 c Cream-filled cookies *
6 T Margarine, softened
1 ea Env. unflavored gelatin
1/4 c Cold water
8 oz Cream cheese softened
1/2 c Sugar
3/4 c Milk
1 c Whipping cream, whipped
1 1/4 c Creme-filled cookies **
* The cookies (24) should be chocolate cream filled cookies and be
to as fine as can be done. ** These cookies should be chocolate cream
filled cookies and should be coarsely chopped.
----------------------------------------------------------------------
----- Combine cookie crumbs and margarine; press onto bottom of 9-inch
springform pan. Soften gelatin in water; stir over low heat until
dissolved. Combine cream cheese and sugar, mixing at medium speed on
an electric mixer until well blended Gradually add gelatin mixture
and milk, mixing until well blended. Chill until mixture is thickened
but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese
mixture; pour remaning cream cheese mixture over crust. Top with
cookies and reserved cream cheese mixture. Chill until firm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: COQ AU VIN
Categories: Poultry Main dish Low-cal
Servings: 4
2 ea Boneless chicken breast, hav
4 ts Low fat margarine
1/8 ts Garlic powder
1/8 ts Dried leaf thyme
1/8 ts Lemon pepper
1/2 ts Minced chives
1 T Chopped fresh parsley
1 T All purpose flour
4 oz Mushrooms, sliced
4 oz Pearl onions
1/4 c White wine
Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine
in a large non-stick skillet over medium heat. Add garlic powder and
herbs; stir together 30 seconds. Dredge chicken in flour. Add to
skillet and cook until brown on both sides. Remove to a small
casserole; set aside. Add remaining 2t margarine to skillet. Add
mushrooms and onions; saute until golden. Add to casserole. Pour wine
into skillet and scrape up browned pieces. Pour over chicken. Bake,
covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Corn And Walnut Dip
Categories: Appetizers Dips Vegetables
Servings: 8
16 oz Cream cheese; softened, 2 pk
1/4 c Vegetable oil
1/4 c Lime juice
1 T Red chiles; ground
1 T Cumin; ground
1/2 ts Salt
1 x Pepper; dash of
8 3/4 oz Corn; whole kernel, drained
1 c Walnuts; chopped
1/4 c Onion; chopped, 1 small
Beat all ingredients except corn, walnuts and onion in a large bowl,
with an electric mixer on medium speed, until smooth. Stir in corn,
walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Corn Dog
Categories: Meats Sandwiches
Servings: 6
1/2 c Yellow corn meal
6 ea Frankfurters
1/2 c Flour
1 T Sugar
1 ts Dry mustard
1 ts Baking powder
1/2 ts Salt
1/2 c Milk
1 ea Egg, lightly beaten
1 T Melted shortening
6 ea Skewers or sticks
Combine the cornmeal, flour, sugar, mustard, baking powder and salt,
mixing well. Add the milk, egg and shortening, mixing until very
smooth. Pour the mixture into a tall glass. Put the frankfurters on
sticks. Dip them into the cornmeal batter to coat them evenly. Deep
fry in oil heated to 375 degrees until golden brown, about two
minutes. Drain on paper towels.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Corn Meal Muffins
Categories: Muffins Breads Breakfast
Servings: 4
1 c Unbleached all-purpose flour
4 ts Baking powder
2 T Granuleated sugar
1 ts Salt
1 c Yellow cornmeal
2 ea Large eggs
1/4 c Vegetable oil
Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift
flour, baking powder, sugar and salt into medium-sized bowl. Add
cornmeal and stir to mix well. In small bowl, beat eggs with fork.
Add milk and oil. Add all at once to dry ingredients. Stir mixture
only until dry ingredients are mositened. Batter will be lumpy. Drop
batter from a tablespoon into the prepared muffin cups, filling each
cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown.
Remove and serve hot with butter, bacon and eggs.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Corn Muffins
Categories: Muffins Breads
Servings: 2
1/3 c Unbleached flour
1/3 c Yellow cornmeal
2 T Sugar
1 1/2 ts Baking powder
1/4 ts Salt
1 ea Large beaten egg
1/4 c Milk
4 ts Cooking oil
1 x Yellow corn meal
In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,
baking powder, and salt. Make a well in the center of the dry
ingredients. Stir together beaten egg, milk and cooking oil. Add all
at once to the dry ingredients, stirring just till moistened. Line
four 6-oz custard cups with paper baking cups. Fill 2/3rds full.
Sprinkle a little additional cornmeal atop muffins. Micro-cook,
uncovered, on 100% power about 1 1/2 minutes or till done, rearranging
twice. (When done, the surface may appear moist but a wooden pick
inserted near the center should come out clean.)
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CORN RELISH
Categories: Relishes
Servings: 2
1 1/2 c Corn, frozen
1/4 c Minced red onion
1 ea Small red bell pepper, mince
3 T Honey
3 T Cider vinegar
1/2 ts Dry mustard
1/4 ts Dill seed (optional)
1 ea Salt and pepper
Combine all the ingredients in a mixing bowl and stir until thoroughly
mixed. Pack into one or two glass jars with lids. Make up to two
days ahead of time, or at least two hours before serving. Makes two
cups.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Corn Roasted with Herb Butter
Categories: Vegetables
Servings: 6
3/4 c Butter softened
1 1/2 T Minced parsley
1 1/2 T Lemon juice
2 1/2 T Minced green onion
1/4 ts Freshly grated nutmeg
1/2 ts Salt and pepper
1 x Dash of tabasco
1 x Dash of worcestershire sauce
Cover and refrigerate at least 1 hour. Spread each ear of corn with 1
tablespoon of herb butter. Wrap each ear in foil. Roast corn on
barbeque or broil 4 inches from heat 30 min or till kernels are
tender. Unwrap, detach husks and spread with remaining butter.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Country Beef Loaf
Categories: Ground beef
Servings: 8
2 T Butter or margarine
1/2 lb Mushrooms, trimmed & sliced
1 x Onion, diced (1 cup)
1 c Thinly sliced celery
1 c Shredded pared carrots
2 T Water
2 lb Ground beef
1/2 c Sifted all-purpose flour
2 ts Salt
1 ts Seasoned salt
1 ts Fines herbes
2 T Soy sauce
Combine butter or margarine, mushrooms, onion, celery, carrots, and
water in a medium-size frying pan. Heat to boiling, cover and cook 10
minutes or until vegetables are crispy tender. Combine ground beef,
flour, salt, seasoned salt, fines herbes, soy sauce, and cooked
vegetable mixture in a large bowl. Mix lightly, until well-blended.
Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan.
Bake in moderate over (350 degrees) for 1 hour, or until crusty-brown.
Sprinkle with chopped parsley before serving, if you wish.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Country Bran Muffins
Categories: Muffins Breakfast Brunch
Servings: 8
1 c 40% bran flakes cereal
1 c Boiling water
2 1/2 c Unbleached flour, sifted
2 1/2 ts Baking soda
1/2 ts Salt
1/2 c Shortening
1 1/2 c Sugar
2 ea Large eggs
2 c All-bran cereal
2 c Butter/sour milk
Combine 40% Bran Flakes and boiling water in bowl. Let stand 10
minutes. Sift together flour, baking soda and salt; set aside. Cream
together shortening and sugar in large mixing bowl until light and
fluffy, using electric mixer at medium speed. Add eggs, one at a
time, beating well after each addition. Stir in Bran Flakes mixture
and all-bran into creamed mixture. Add dry ingredients alternately
with butter/sour milk to creamed mixture, mixing just enough to
moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups,
filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until
golden brown. Serve hot with butter and jam. NOTE: Batter can be
stored for a few days in the refrigerator. Bake as directed.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Country Captain Chicken
Categories: Poultry Main dish
Servings: 6
4 T Butter
1 ea Small onion, finely chopped
1/2 ea Sweet pepper, finely chopped
2 ea Garlic cloves finely chopped
2 T Vegetable oil
1/2 c All purpose flour
1 1/2 ts Salt
1 ts Pepper
3 lb Chicken serving size pieces
1 c Plum tomatoes
2 c Chicken stock
2 T Curry powder
1/4 c Dried shredded coconut
1/4 c Sultana raisins
1 x Salt and pepper to taste
1 ea Slived almonds to garnish
1 ea Chopped parsley to garnish
Melt butter in skillet large enough to hold chicken in one layer. Add
onion, carrot green pepper, garlic and cook until tender, about 5
minutes. Transfer to saucepan. Add oil to skillet. Combine flour,
salt and pepper in bowl. Roll chicken in flour mixture, cook in hot
oil until nicely browned. Drain off any excess oil. Add tomatoes,
their liquid, stock and curry powder to sauce with cooked vegetables.
Bring to boil over medium heat. Pour over chicken and simmer for 15
minutes. Stir in coconut and raisins; simmer for 5 minutes longer.
Test chicken for doneness, check seasoning. Arrange chicken in
serving bowl. Garnish with almonds and parsley. Serve with boiled
rice.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Country Cork Irish Stew
Categories: Main dish Soups
Servings: 4
8 ea Samll lamb chops, thawed
1 ea Salt and pepper
1 T Vegetable oil
1 x Parsley, bay leaves
1 x Peppercorns, thyme, rosemary
1 lb Potatoes, 3 to 4 medium
2 c Finely shredded cabbage
1 ea Medium onion, chopped
1 ea Large leek white thin sliced
12 ea Small white onions
1 1/2 c Celery stalks, diced
1 1/2 c Peas
1 x Chopped fresh parsley
Season chops with salt and pepper. heat oil in saucepan wide enough
to hold all chops in a single layer. Brown on both sides. Spoon off
any melted fat and add enough water to cover chops. Bring to a boil
and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in
cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and
shape into bite sized rounds. Chop trimmings from potatoes into
small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed
leek, white onions and celery to chops and liquid. Simmer 20 minutes
then add peas. Add a little more water if needed during cooking.
Simmer 10 minutes more or until potatoes are tender. Correct
seasoning. Garnish with parsley and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cowboy Caviar
Categories: Appetizers Dips Vegetables
Servings: 12
15 oz Black beans; rinse & drain *
4 oz Ripe olives;chop & drained *
1/4 c Onion; finely chopped, 1 sm.
1 ea Clove garlic; finely chopped
2 T Vegetable oil
2 T Lime juice
1/4 ts Salt
1/4 ts Red pepper; crushed
1/4 ts Cumin; ground
1/8 ts Pepper
8 oz Cream cheese; softened, 1 pk
2 ea Eggs; large hard cooked, **
1 ea Green onion w/top; sliced
* 1 can of each black beans and ripe olives. Drain and rinse the
beans, Drain the chopped ripe olives. ** Eggs should be peeled
and chopped.
----------------------------------------------------------------------
---- Mix all ingredients except cream cheese, eggs, and green onion.
Cover and refrigerate at least 2 hours. Spread cream cheese on
serving plate. Spoon bean mixture evenly over cream cheese. Arrange
eggs on bean mixture in ring around the edge of the plate; sprinkle
with green onion.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cowboy's Brisket
Categories: Garlic Main dish Beef
Servings: 4
4 lb First cut brisket of beef
3 ea Cloves garlic, slivered
3 ea Cloves gralic, crushed
4 ea Large onions, thinly sliced
1 c Apple cider vinegar
1 1/2 T Bacon fat
1 c Strong black coffee
1 x Salt & pepper, to taste
1/2 c Water
With a long thin, sharp knife, make slits in the meat and insert the
slivers of garlic. Place the meat in a bowl, spread 1 sliced onion
and the crushed garlic over the meat, and pour in the vinegar.
Marinate for 6 hours at room temperature or overnight in the
refrigerator, turning several times. When ready to cook, prehaeat the
oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet
large enough to hold the brisket. Remove the brisket from the
marinade and discard the onion nd vinegar. Dry with paper towels.
Brown the meat well on all sides. Remove brisket to a platter. In the
fat remaining in the skillet, saute the remaining sliced onions until
deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring
and scraping the bottom of the skillet to loosen the browned bits.
Spread the onions and liquid from the skillet in a shallow baking
dish. Place the brisket on the onions. Season with salt and freshly
ground pepper to taste. Pour in the remaining coffee and water. Cover
tightly with foil and place in oven for 1/2 hour. Turn the oven down
to 250 degrees F. and bake for an additional 2 hours or until meat is
very tender. Slice the brisket thinly against the grain. Skim the fat
from the pan liquid. Return the meat slices to the pan. Serve at once
or refrigerate for later use.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crab And Avocado Cocktail
Categories: Seafood Appetizers Mexican
Servings: 6
1 c Crab meat; cooked
2 ea Avocados; peeled & chopped
2 ea Jalapeno chiles; *
1/4 c Tomato; chopped, 1 small
1/4 c Lime juice
2 T Olive or vegetable oil
2 T Onion; chopped
2 T Cilantro; fresh, snipped
1 ea Clove garlic; finely chopped
3/4 ts Salt
1 x Pepper; dash of
1 1/2 c Lettuce; finely chopped
1 x Lemon or lime wedges
* Jalapeno Chiles should be seeded and finely chopped.
----------------------------------------------------------------------
---- Mix all ingredients except lettuce and lime wedges. Place 1/4
cup of lettuce on ead of 6 serving dishes. Divide the crabmeat
mixture among the dishes. Garnish with lime wedges.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crab Burgers
Categories: Cheese Eggs Main dish
Servings: 4
2 ea Eggs; lg, hard cooked
1 c Crab meat
1 c Cheddar; md, grated
1 ea Green onion; md, diced
1/2 c Mayonnaise
1 x Catsup or bbq sauce;to taste
1 ds Celery salt
1 ds Onion salt
1 ds Garlic powder
2 ts Sweet pickle juice
Mix the first 4 ingredients together. In a small bowl, combine the
rest of the ingredients and then add them to the crab mixture. Spread
on hamburger bun halves and broil until bubbly or slightly brown.
Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crab Meat Alma
Categories: Cajun Appetizers
Servings: 8
1 ea Stick butter or margarine
1 ea Sm bunch chopped green onion
1/2 c Parsley, finely chopped
1/2 c Celery, finely chopped
1 c (small) mushrooms, drained
3 T Flour
2 c Light cream
2 c Swiss cheese, grated
1/2 c Sherry or vermouth, dry
1 x Cayenne pepper
1 x Salt, to taste
1 lb White crab meat (or shrimp)
Melt butter in heavy saucepot. Saute vegetables until soft. Blend in
flour and add cream. Heat until thickened. Add cheese and heat until
it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat
or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or
in patty shells "Alma is a good cook and also a fine, good friend, who
has a terrific sense of humor, I garontee!" From Justin Wilsons
Outdoor Cooking With Inside Help
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crab-Melt Canapes
Categories: Appetizers
Servings: 1
1/2 ea 12-oz package salad-style im
1 x (about 1 cup)
1/4 lb Jarlsberg or swiss cheese (s
1/4 c Mayonnaise or whipped salad
1/4 ts Dry mustard
30 ea Melba toast rounds
1/2 c Sliced pitted ripe olives
1 x Rosemary or wattercress spri
Calories per serving: 50
Fat grams per serving: 3 Approx. Cook Time:
Cholesterol per serving: 6
ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In
small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard,
and 1/4 tsp. coarsely ground black pepper. Spread 1 heaping teaspoon
crabmeat mixture on each Melba toast round. Place on cookie sheets;
sprinkle with 1/2 teaspoon coarsely ground black pepper. If not
serving right away, cover and refrigerate.
ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer
directs. Broil canapes about 3 minutes or until cheese melts. Top each
canape with a slice of ripe olive. Arrange canapes and garnish on
platter; serve immediately Makes 2 1/2 dozen canapes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crab-Topped Shrimp
Categories: Crab Shrimp Main dish
Servings: 2
12 ea Large shrimp *
2 T Sliced green onion
1 T Butter or margarine
1 ts Lemon juice
1 x Dash bottled hotpepper sauce
5 1/2 oz Canned crab meat **
2 T Fine dry bread crumbs
1 x Lemon wedges
* Shrimp may either be fresh or frozen. ** Crab meat should be
drained, flaked, and cartilage removed.
~---------------------------------------------------------------------
---- Thaw large shrimp, if fozen. To shell fresh or thawed shrimp,
open each shell lengthwise down the body. Hold the shrimp in one hand
and carefully peel back the shell starting with the head end. Gently
pull on the tail portion of the shell to remove the entire shell.
Butterfly shrimp by cutting down the back almost but not all the way
through; remove vein. Repeat with remaining shrimp. Set aside. In a
small nonmetal bowl, micro-cook sliced green onion and the butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the
green onion is tender. Stir in lemon juice and bottled hot pepper
sauce. Toss with the flaked crab meat and fine dry bread crumbs.
Spread shrimp open. Place, cut side up, in two 10-ounce oval
casseroles. Cover with vented clear plastic wrap. Micro-cook,
covered, on 100% power for 1 1/2 minutes, rotating the casseroles a
half-turn once. Drain off liquid and rearrange shrimp, placing the
least-cooked portions to the outside of the casseroles. Spoon crab
mixture over shrimp. Micro-cook, covered, on 100% power about 2 1/2
minutes or till shrimp are done and crab mixture is heated through,
rotating the casseroles a half-turn once. Serve with lemon wedges.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crabby Mushrooms
Categories: Cajun Appetizers
Servings: 8
1 c Crab meat
1 T Bread crumbs
1 T Onions, minced
1 T Parmesan cheese, grated
1 ts Salt
2 T Parsley, minced
12 ea Mushroom stems, chopped fine
12 ea Mushroom caps
1 ea Egg, beaten
1 x Louisiana hot sauce, to tast
In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt,
parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to
taste. Stuff mixture into mushroom caps. Bake at 300 degrees until
tender, 15 to 30 minutes. Serve it hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cranberry Muffins
Categories: Muffins Breads Breakfast
Servings: 4
2 1/4 c Unbleached flour, sifted
1/4 c Sugar
3/4 ts Baking soda
1/4 ts Salt
1 ea Large egg, slightly beaten
3/4 c Butter/sour milk
1/4 c Vegetable oil
1 c Chopped raw cranberries
1/2 c Sugar
Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
Combine egg, butter/sour milk and oil in small bowl; blend well. Add
all at once to dry ingredients, stirring just enough to moisten.
Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter
into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in
400 degrees F. oven 20 minutes or until golden brow. Serve hot with
butter and homemade jelly or jam.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crawfish and Egg Salad
Categories: Cajun Salads
Servings: 8
3 ea Eggs, hard boiled
1 T Durkee's famous sauce
1 lb Chopped crawfish or shrimp
2 T Mayonnaise
1 x Salt, if needed
2 T Dill pickles, finely chopped
1 ts Red cayenne pepper
1 ts Poupon mustard
To cook crawfish: In a saucepan bring 2 quarts water to boil with 2
tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to
water. Bring to boil and remove from heat immediately. Drain and
cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add
pickles. Mix mustard, Durkee's, and mayonnaise and add to egg
mixture. If needed, add more pepper and salt. From Justin Wilson's
"Outdoor Cooking With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crawfish Chili
Categories: Cajun Main dish Beef
Servings: 16
2 lb Lean ground beef
2 lb Crawfish tails
1 ts Garlic, chopped fine
2 ts Salt
1 T Soy sauce
1 ts Cayenne pepper
1 ts Dried mint
1 T Dried parsley
3 T Chili powder
1 c (8 oz) tomato sauce
1 c Dry white wine
1 x Water
1 ts Lemon or lime juice
1 c Chopped onions
1 x Bacon drippings
Brown meat in bacon drippings. Combine all other ingredients with
meat and bring to a boil. Simmer for a few hours. From Justin
Wilson's "Gourmet and Gourmand Cookbook"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crawfish Or Shrimp Cocktail
Categories: Cajun Appetizers
Servings: 6
1/2 c Heinz chili sauce
1/2 c Catsup
1/2 c Horseradish
1 T Lea & perrins worcestershire
1/2 ts Salt
1 T Lemon or lime juice
1/2 c Parsley, chopped fine
1 x Louisiana hot sauce
1 x Boiled crawfish or shrimp
Combine all ingredients to make sauce. Pour over crawfish or shrimp,
or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet
and Gourmand Cookbook"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crawfish Pie
Categories: Main dish
Servings: 6
1 ea Onion; diced
1 lb Crawfish tails; coarsely ch
1/4 c Green onion; minced
1/4 c Parsley; minced
2 ea Garlic; cloves
1 T Salt
1/2 ea Bell pepper; diced
1/2 c Bread crumbs; seasoned
2 ea Celery stalks; diced
1/2 ts Red pepper
1/2 c Butter
1 ea Egg
1/2 ts Pepper
1/4 c Tomato sauce
1 c Milk
1 ea 10" pie plate (double crust)
Calories per serving: 290
Fat grams per serving: 35 Approx. Cook Time: 1:00
Cholesterol per serving: 18
Saute onions, garlic, bell pepper and celery in butter until limp. Add
tomato sauce, crawfish and parsley. Cook slowly for 10 minutes. Turn
off heat. Add bread crumbs, salt, pepper, egg and milk then mix well.
Bake 35 to 40 minutes in 350 degree oven. If you don't care for the
delicious mud bugs you may substitute shrimp.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cream Cheese Chocolate Cake
Categories: Chocolate Cheese/eggs Cakes
Servings: 12
2 c Cake flour; sifted
1 1/2 ts Baking soda
1 ts Salt
6 oz Cream cheese
1/2 c Vegetable shortening
2 ts Vanilla extract
6 c Confectioners' sugar; sifted
1/4 c ;hot water
4 oz Baking chocolate
1/4 c Vegetable shortening
3 ea Eggs; large
3/4 c Milk
1 T Milk
Sift the cake flour, baking soda, and salt together and set aside.
Combine cream cheese, 1/2 c shortening and vanilla in a large mixing
bowl. Beat, with an electric mixer set on high, until light and
fluffy. Add confectioners' sugar alternately with hot water and
chocolate (melted and cooled to room temperature) to cream cheese
mixture, beating well after each addition. Blend until smooth.
Remove 2 cups of the chocolate mixture and cover with plastic wrap.
Reserve for frosting. Blend 1/4 cup shortening into remaining
chocolate mixture. Add eggs, one at a time, beating well after each
addition. Add dry ingredients alternately with 1/4 cup of milk,
beating well after each addition. Spread batter in 2 greased and
waxed paper lined 9-inch round cake pans. Bake in preheated 350
degree F. oven for 35 minutes or until cakes test done. Cool in pans
on racks for 10 minutes. Remove from pans; cool completely on racks.
Blend 1 T milk into the reserved chocolate mixture for frosting.
Place one layer on serving plate and spread with frosting. Top with
second layer and frost sides and top with remaining frosting.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cream Cheese Frosting
Categories: Desserts
Servings: 1
1/4 lb Margarine or butter
8 oz Cream cheese
1 lb Powdered sugar
Blend softened cheese and margarine in mixer. Blend and whip in the
sugar. Ready to spread!
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CREAMY CHICKEN CASSEROLE lo cal, lo fat
Categories: Poultry Main dish
Servings: 6
2 T All purpose flour
1 T Non-fat powdered milk
1 1/4 c Skim milk
1/4 ts Salt
1 ea Pepper to taste
1/2 ts Dried leaf marjoram
1/2 ts Dried leaf thyme
1/2 c Celery, thinly sliced
1/2 c Sliced mushrooms
1 c Chicken broth
1 T Chicken broth
3 c Cooked rice
2 1/2 c Cubed cooked chicken
1 T Chopped fresh parsley
1/4 c Slivered almonds (optional)
Preheat oven to 350F. In a medium saucepan, combine flour and powdered
milk. Slowly add skim milk, stirring to blend. Cook over medium heat
until sauce thickens, stirring constantly. Add salt, pepper, marjoram
and thyme, set aside. In a large non-stick skillet over low heat, cook
celery and mushrooms in 1 tablespoon broth until tender. Stir in rice,
1 cup broth, chicken and sauce. Pour into a shallow casserole.
Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove
lid and bake about 10 minutes longer or until bubbling. Serve
immediately. Cal: 224, Fat: 2 g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Creamy Chicken Popovers
Categories: Low-cal Chicken
Servings: 6
2 c Water
18 oz Skinned chicken breast halve
1 x Lge carrot, scraped, sliced
1 x Sm onion, sliced
1 x Sm onion, chopped
1 1/4 c Flour, divided
1/4 ts Dried tarragon
1 3/4 c Skim milk, divided
1/2 c Plain low-fat yogurt
1/4 c Dry white wine (or chablis)
1/2 c Frzn english peas, thawed
2 T Chopped pimento
1/4 ts Salt
2 x Eggs
Combine water, chicken, carrot, and sliced onion in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove
chicken from broth; cool. Bone chicken, and cut meat into 1" pieces.
Set aside. Strain broth, saving 3/4 cup. Coat a large nonstick
skillet with cooking spray; place over med-hi heat until hot. Add
chopped onion, and saute until tender. Gradually add 1/4 cup flour and
tarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt,
wine, and reserved 3/4 c chicken broth. Cook, stirring constantly,
until mixture is thickened and bubbly. Stir in peas, pimento, and
reserved chicken. Set aside, and keep warm. Combine remaining 1 cup
flour and salt, stirring well. Add eggs and remaining 1 cup skim milk;
beat with a wire whisk until well blended. Spoon mixture evenly into
six 6-oz custard cups that have been coated with Pam. Place 4" apart
on a baking sheet. Bake at 400 deg F for 45-50 minutes or till golden
brown. Break open each popover. Spoon 1/2 cup chicken mixture over
each popover. Serve immediately. PER SERVING: 276 calories, 25.4 g
protein, 3.9 g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg
iron, 236 mg sodium, 162 mg calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Creamy Chilled Cheesecake
Categories: Cakes Desserts
Servings: 8
1 c Graham cracker crumbs
1/4 c Sugar
1/4 c Margarine, melted
1 ea Env. unflavored gelatin
1/4 c Cold water
8 oz Cream cheese, softened
1/2 c Sugar
3/4 c Milk
1/4 c Lemon juice
1 c Shipping cream, whipped
1 x Strawberry halves
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch
spring- form pan. Soften gelatin in water; stir over low heat untl
dissolved. Combine cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Chill until slightly thickened;
fold in whipped cream. Pour over crust; chill until firm. Top with
strawberries before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Creamy Mushroom Soup
Categories: Mushrooms Soups
Servings: 2
1/4 c Chopped onion
2 T Snipped parsley
1 T Butter or margarine
1 1/2 c Fresh sliced mushrooms
1 1/2 ts Cornstarch
1 ts Instant beef bouillon
1/2 ts Worcestershire sauce
1/8 ts Dry mustard
1 x Dash freshly ground pepper
2/3 c Water
1/2 c Dairy sour cream
1 x Snipped parsley (opt.)
In a 4-cup measure micro-cook the chopped onion, the 2 T snipped
parsley, and butter or margarine, uncovered, on 100% power for 1 to 1
1/2 minutes or till the onion is tender but not brown. Stir in the
sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3
minutes or till the mushrooms are tender, stirring once. Stir in
cornstarch, beef bouillon granules, worcestershire sauce, dry mustard,
and freshly ground pepper. Add water; mix well. Micro-cook,
uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly,
stirring twice. Combine hot mushroom mixture and dairy sour cream in
a blender container. Cover and blend till mixture is nearly smooth.
Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power
about 1 minute or till the mushroom mixture is heated through. DO NOT
BOIL! Garnish with additional snipped parsley, if desired. NOTE:
~---- After making Creamy Mushroom Soup, use this quick clean-up
method to wash your blender. Simply fill the blender container about
1/3rd full with lukewarm water and add a small amount of detergent.
Replace the lid and run the moter a few seconds or till the blender
container is clean. Rinse, dry, and return the blender container to
it's base.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CRISPY BAKED FISH & HERBS
Categories: Seafood Main dish Low-cal
Servings: 4
4 ea Fillets white fish, 1 lb
1 ea Egg white
1 T Water
1/2 c Cornflake crumbs
1/8 ts Lemon pepper
2 ts Chopped fresh parsley
1 ts Low fat margarine, melted
Preheat oven 400F. Lightly spray a medium size shallow baking pan
with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg
white with a little water. Dip fish in egg white, then roll in
crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and
parsley, then drizzle margarine over all. Bake uncovered 20 min or
until fish flakes easily. Cal: 135; Fat: 2 g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crispy Chicken Drumsticks
Categories: Low-cal Chicken
Servings: 4
8 x Chicken drumsticks,skinned *
1 1/2 c Dry whole wheat breadcrumbs
1/4 c Grated parmesan cheese
2 T Minced fresh parsley
1/4 ts Garlic powder
1/8 ts Pepper
1/3 c Skim milk
* about 2 1/2 pounds Rinse chicken with cold water, and pat dry.
Combine bread crumbs and other ingredients (except milk), stirring
well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture,
coating well. Place drumsticks in a 10x6x2" baking dish sprayed with
Pam. Bake at 350 deg F for 1 hour or till tender. PER SERVING: 286
calories, 37.3 g protein, 8.7 g fat, 13.4 g carbohydrate 110 g
cholesterol, 2.1 mg iron, 343 mg sodium, 135 mg calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crispy Mustard Chicken
Categories: Low-cal Chicken
Servings: 4
2 T Mayonnaise (diet)
2 T Prepared mustard
1/4 c Wheat germ
1/3 c Fine, dry bread crumbs
1/2 ts Ground thyme
1/4 ts Salt
4 x Chicken breast halves *
* 4 oz each, skinned and boned Combine mayonnaise and mustard in a
small bowl; stir well. Combine wheat germ and other ingredients except
chicken in in a shallow bowl. Brush each chicken breast with mustard
mixture, then dredge in breadcrumb mixture. Place chicken in a
10x6x2" baking dish that has been coated with Pam. Cover and bake at
350 deg F for 40 minutes. Uncover and bake an additional 20 minutes or
until chicken is tender. PER SERVING: 206 calories, 29.9 g protein,
5.2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg
sodium, 38 mg calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Crusty Cheddar Bread
Categories: Breads
Servings: 4
1 pk Active dry yeast; or
1 ts Active dry yeast; bulk
1/4 c Water; warm, 110-115 deg. f.
1 c Cottage cheese; *
1 ts Sugar
1 1/4 ts Salt
1 ea Egg; lg.
2 1/4 c Unbleached flour; unsifted,*
1 ts Butter; room temperature
1 c Cheddar; sharp, grated
* The cottage cheese should be the small curd kind at room
temperature. ** You can use up to an extra 1/4 cup of flour in this
recipe depending on the weather.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Sprinkle the yeast over the warm water and let stand 5 minutes.
Gently stir to completely dissolve. With an electric mixer, blend the
softened yeast into the cottage cheese, sugar, salt and egg. Add the
flour in 1/2 cup portions to form a stiff but light dough and let rise
in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole
dish and stir the dough down, then add 1 cup of the grated cheddar
cheese. Turn into the buttered dish. Let rise 30 to 40 minutes
longer or until almost doubled in size. Preheat the oven to 350
degrees F. and bake for 40 to 50 minutes or until golden brown. Brush
the top with butter.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cucumber and Potato Soup
Categories: German Soups
Servings: 4
1 ea Cucumber; medium
4 ea Potatoes;med, peel and dice
1 ts Salt
2 c Water; cold
1/4 ts Pepper; white
1 c Cream; heavy
1/2 c Milk
1 ea Green onion; grated
1 ts Dillweed; dried or
1 T Fresh dill; chopped
Peel the cucumber and slice it lengthwise. Scoop out seeds with a
sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan
boil potatoes in salted water until the potatoes are very soft. Pour
potatoes and cooking liquid into a sieve or food mill set over a large
bowl. Force potatoes through. Return to the saucepan. Stir in
pepper, cream, milk, grated onion and the cucumber. Simmer gently
about 5 minutes or until the cucumber is tender. Add dill and season
to taste. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cucumber In Sour Cream Salad
Categories: Salads
Servings: 1
1 ea Med cucumber thin sl 3 cups
1 ts Salt
1/2 c Sour cream
1 T White vinegar
2 ea Drops of tabasco
2 T Chopped chives
1 ts Dill seed or fresh chop dill
1 ea Dash of pepper
Sprinkle the cucumber with salt. Let stand 30 minutes. Drain
thoroughly. Dry on peper towel. Combine sour cream, vinegar,
tabasco, chives, dill seed and pepper. Pour over cucumber. Chill
well before using. Garnish with fresh dill.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cucumber Relish Salad
Categories: German Salads Vegetables
Servings: 4
2 ea Cucumbers; medium
1 1/2 T Sugar
1 1/2 T Cider vinegar
1/2 ts Salt
1/8 ts Pepper
1/2 c Sour cream
1 T Parsley; fresh, minced
Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt
and pepper. Marinate for 20 minutes, drain off liquid, and toss
lightly with sour cream. Top with minced parsley.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Cumcumber Dill Dip
Categories: Dips
Servings: 2
8 oz Cream cheese, softened
1 c Mayonnaise
2 ea Cucumbers, seeded, chopped
2 T Sliced green onion
1 T Lemon juice
2 ts Snipped fresh dill
1/2 ts Hot pepper sauce
Beat cream cheese until smooth. Stir in remaining ingredients until
well mixed. Cover; chill. Makes 2 1/2 cups.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: CURRIED CHICKEN
Categories: Poultry Main dish Low-cal
Servings: 6
3 ea Chicken breasts, halved
3 T All purpose flour
1 1/2 c Sliced onion
1 T Water
1 ea Apple, peeled, chopped
1/4 ts Curry powder
1/8 ts Ground ginger
1/8 ts Ground tumeric
1/2 ts Salt
1/8 ts Pepper
1 c Chicken broth
1/3 c Raisins
Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray
a large non stick skillet with vegetable spray; heat over medium high.
Add chicken and cook just until brown; turn and brown other side.
Put chicken in a medium size shallow casserole. In skillet over low
heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min.
Spoon over chicken; sprinkle with spices. Pour broth over all. Bake,
covered, 55 min or until tender. Add raisins and cook 5 minutes
longer. Cal: 214; Fat 4 g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Curried Chicken and Bow Tie Pasta Salad
Categories: Salads
Servings: 4
3 lb Chicken
1 x ----poaching ingredients----
6 ea *peppercorns
1 ea *bay leaf
1 ea *parsley stalk
1 ea *sprig of fresh thyme
1 ea *onion
1 ea *carrot
1 ea *celery stalk
1/2 x Green pepper, finely shred
1/2 x Red pepper, finely shred
1/2 x Yellow pepper, finely shred
8 oz Bow tie pasta, cooked
1 ea Salt
1 ea Pepper
1 x ------curry flavouring------
1/2 x *small onion finely diced
2 ts *vegetable oil
1 T *curry powder
1/2 c *white wine
2 T *water
1 x ------curry mayonnaise------
1 1/2 c Mayonnaise
2 T Warm water
3 T Curry flavoring (above)
1 ea Pepper
1 ea Salt
Poach chicken by placing in a large pot with enough cold water to
barely cover. Add peppercorns, bay leaf, parsley, thyme and one each:
onion, carrot and celery cut into quarters. Bring to a bare boil with
lid on; reduce heat to low and simmer for 50 minutes. Cool in
poaching liquid, then drain, skin and shred. To make curry flavouring,
soften diced onion in hot oil, then add curry powder and cook over
medium-high heat for a further 3 minutes. Add wine and water. Boil
rapidly until reduced to about 3 tablespoons. Strain and let cool.
Prepare curry mayonnaise by combining all ingredients until smooth.
Place peppers in a large bowl (reserving a little for garnish), with
chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until
well- coated. If mayonnaise mixture is too thick, add warm water
gradually until a smooth consistency is attained. Place a portion of
salad on bed of spinach and sprinkle reserved peppers on top.
Assemble just before serving, as the mayonnaise quickly loses its
fresh look.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Curried Chicken Dinner
Categories: Low-cal Poultry
Servings: 6
2 1/2 c Water
1 c Brown rice, uncooked
1 1/2 ts Chicken bouillon powder
6 x Chicken breast halves *
2 1/2 c Water
1/2 ts Curry powder
1/4 ts Salt
2 c Unsweetened orange juice
2 T Cornstarch
2 T Dry sherry
1 ts Groung ginger
1 ts Grated orange rind
2 c Diagonally sliced celery
1 x Lg sweet red pepper **
1 x Lg green pepper **
* 6 oz each ** seeded and cut into julienne strips Combine 2 1/2
cups water, rice, and bouillon powder in a med saucepan; bring to a
boil. Cover, reduce heat, and simmer 50 minutes or until liquid is
absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt
in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer
30 minutes or until chicken is tender; drain. Bone chicken, and cut
into bite-size pieces; set meat aside. Combine orange juice,
cornstarch, sherry, and ginger in a small bowl, stirring until
cornstarch is dissolved; set aside. Coat a large nonstick skillet
with Pam; place over med-hi heat until hot. Add celery and peppers,
and saute until crisp-tender. Stir in reserved chicken and orange
juice mixture; bring to a boil. Cook 1 minute, stirring constantly,
until thickened. To serve, spoon chicken mixture over hot, cooked
rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g
carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg
calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Curried Yogurt Dip
Categories: Appetizers Dips
Servings: 4
3/4 c Plain yogurt
2 ts Curry powder
1 ts Lemon juice
1/2 ts Honey
1/4 ts Black pepper
1/8 ts Hot pepper sauce
GARNISH: finely chopped almonds or walnuts, optional. In a bowl,
combine ingredients, stirring well. Spoon into serving bowl. If
possible allow to set for 30 minutes at room temperature before
serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita
crisps.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Curry Dip
Categories: Dips Appetizers
Servings: 4
1 qt Mayonnaise (no dressing)
1 ea Worcestershire sauce (dash)
3 ea Green onions (chopped)
1 x Crazy salt
1 x Black pepper
1 T Curry powder
1 x Seasonings
Mix all ingredients together and serve with fresh vegetables. Let
stand in refrigerator for 1 hour before serving; tastes better
chilled.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Daiquiri Souffle
Categories: Desserts
Servings: 4
1/2 c Cold water
1 T Unflavoured gelatin
4 ea Large eggs, separated
3/4 c Sugar
1 ea Rind of lemon and lime
2 T Lime juice
2 T Lemon juice
4 T Light rum
1 c Whipped cream
Put water in a pan. Sprinkle gelatin on top; let stand at least 5
minutes. Beat egg yolks and sugar together until pale and fluffy.
Add lime and lemon rind; mix to blend. Cook gelatin mixture over low
heat until dissolved. Add egg yolk mixture; cook gently, stirring
constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle.
Remove from heat; stir in rum, lemon and lime juices. Cool until just
beginning to gel. This can be hastened by setting bowl on bed of ice.
Stir occasionally to prevent jelly forming. Whisk cream in bowl
until soft peaks form. Fold whipped cream and beaten egg whites into
gelatin mixture. Pour into prepared dish. Chill. Decorate with
whipped cream, violets, and lime slices.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Danablu Soup
Categories: Soups
Servings: 4
1 1/2 T Butter
2 1/2 T Flour
4 c Boiling water
4 ea Chicken bouillon cubes
1 1/2 c Danish blue cheese, crumbled
2 c Half and half
1/2 c Whipping cream, whipped
1 T Parsley, finely chopped
In a large 3-quart saucepan, melt butter and blend in flour. Remove
from heat and stir in boiling water, a little at a time. Bring to a
rolling boil. Add bouillon cubes and stir to dissove. Add crumbled
Danish Blue Cheese, stirring as cheese is added to dissolve. Return
to boiling and boil 10 minutes. (This is necessary to develop
flavour). Reduce heat and add the half and half, stirring constantly.
Heat just to boiling and serve hot, adding a spoonful of the topping
to each serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Date Or Raisin Bran Muffins
Categories: Muffins Breads Breakfast
Servings: 4
1 c Wheat/oat bran cereal
3/4 c Milk
1 c Unbleached all-purpose flour
2 1/2 ts Baking powder
1/2 ts Salt
1/4 c Granulated sugar
1/2 c Seedless raisins *
1/2 c Chopped walnuts
1 ea Large egg
1/4 c Vegetable oil
* Finely chopped pitted dates may be substituted to get Date Muffins.
~---------------------------------------------------------------------
---- Mix cereal and milk. Let stand a few minutes until most of the
milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400
degrees F. Sift flour, baking powder, salt and sugar into a
medium-sized bowl. Stir to mix well. Add dates/raisins and nuts;
toss to mix. Add egg and oil to soaked cereal and beat well with a
fork. Pour into flour mixture and stir only until dry ingredients are
moistened. Batter will be lumpy. Drop batter into prepared pans,
filling each cup half to two-thirds full. Bake about 30 minutes, or
until browned. Remove from pan and serve hot with butter and jelly or
preserves.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Debbie's Chalupa Dip
Categories: Dips Appetizers
Servings: 4
3 ea Avocados
2 ts Lemon juice
1/2 ts Salt
1/4 ts Pepper
8 oz Sour cream
1/2 c Mayonnaise
1 pk Taco seasoning mix
1/2 c Green onion (chopped)
3 ea Tomatoes (chopped/drained)
8 oz Cheddar cheese (grated)
Mash avocados with lemon juice, salt and pepper until smooth. In
separate bowl, mix sour cream with mayonnaise and taco seasoning mix.
In loaf pan, layer beans, avocado mix, sour cream mix, onions,
tomatoes and cheese.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Dehydrator Barbecue Sauce
Categories: Cajun Sauces
Servings: 8
1 c Onions, dehydrated
1 c Ketchup
1/4 c Sweet peppers, dehydrated
2 T Louisiana hot sauce
1/4 c Parsley, dried
1 T Salt
1/2 c Honey
1/2 ts Mint, dried
1 T Lemon juice
1 c Dry white wine
3 T Lea & perrins
3 T Vinegar
1 T Liquid smoke
1 c Water
Put all the dried ingredients in a pot and add water. Let it set a
little while. Add the wine and the rest of the ingredients. Cover
and cook for several hours. "I use a food dehydrator to preserve
vegetables when they are in season, then I store them and use them
when I need them." From Justin Wilson's "Outdoor Cooking With Inside
Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Deluxe Salmon Spread
Categories: Dips Appetizers
Servings: 4
1 lb Cooked canned salmon
1 c Mayonnaise
2 T Green pepper (diced)
2 T Pimento diced
2 ts Lemon juice
1 ts Tarragon vinegar
1 ts Horseradish
1 ts Chopped dried dill
Put mayonnaise, pepper and pimento into blender on low until
smooth. Turn into bowl with rest of ingredients. Mix well. Chill.
Serve with brown bread.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Deviled Eggs
Categories: Main dish
Servings: 4
3 ea Large hard cooked eggs
2 T Mayo or salad dressing
1/2 ts Prepared mustard
1 ea Dash of pepper
Cut eggs lengthwise into halves. Slip out yolks and mash with a fork.
Mix in remaining ingredients. Filltes with yolk mixture, heaping it
up lightly.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Deviled Eggs And Noodles
Categories: Main dish
Servings: 4
1 ea Recipe #19 (deviled eggs)
2 T Chopped onion
1 T Margarine or butter
2 1/2 c Noodles, cooked
1 c ( 8 ozs) dairy sour cream
1/3 c Grated parmesan cheese
1/3 c Milk
1/3 c Sliced ripe olives
2 ts Poppy seeds
1/2 ts Salt
Prepare Deviled Eggs according to Recipe 19. Cover and microwave
onion and margarine in 1 1/2-Qt casserole on high (100%) until onion
is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover
and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles.
Cover and microwave until eggs are hot, 1 to 2 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Deviled Ham Muffins
Categories: Cheese Fruits Main dish
Servings: 12
6 ea English muffins; *
9 oz Deviled ham; 2 cns
1/4 ts Oregano
12 ea Apple rings; **
24 oz Cheddar; md, ***
* Muffins should be split, toasted and buttered. ** Apple Rings
should be cored but unpeeled. *** Slice the cheese into 12 2-oz
slices and then slice them diagonally.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Combine the deviled ham and oregano and spread on the cut sides
of the muffins. Top with an apple ring. Place 2 cheddar triangles on
each muffin and broil until the cheese melts. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Deviled Ham Muffins
Categories: Cheese Fruits Main dish
Servings: 12
6 ea English muffins; *
9 oz Deviled ham; 2 cns
1/4 ts Oregano
12 ea Apple rings; **
24 oz Cheddar; md, ***
* Muffins should be split, toasted and buttered. ** Apple Rings
should be cored but unpeeled. *** Slice the cheese into 12 2-oz
slices and then slice them diagonally.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Combine the deviled ham and oregano and spread on the cut sides
of the muffins. Top with an apple ring. Place 2 cheddar triangles on
each muffin and broil until the cheese melts. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Devilish Eggs
Categories: Cajun Appetizers
Servings: 8
6 ea Hard boiled eggs
2 T Mayonnaise
2 T Poupon mustard
1 T Louisiana hot sauce
1 T Pimentos, mashed
3 T Dill relish
1 x Salt, to taste
Cut the eggs in half. Remove yolk from white and set white aside.
Mash yolks with a fork and add the mayonnaise and the rest of the
ingredients. Spoon mixture back into egg whites and serve on a bed of
lettuce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Dill Cream Dressing
Categories: Sauces Dressings
Servings: 1
1 c Basic mayonnaise recipe
1/2 c Sour cream or plain yogurt
2 ts Dijon mustard
1 T Dill; finely chopped, fresh
1 x Salt & pepper to taste
I concocted this recipe while trying to duplicate a potato salad
served at a local restaurant. (See recipe for New Potato Salad). Beat
together all ingredients and season well with salt and pepper. More
mustard and some lemon juice can be added to suit individual taste.
Milk or cream can be added for a thinner dressing. Chill an hour or
more before serving. YIELD: About 1 1/2 cups Source: Sallie Austin
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Dillbrot (Dill Bread)
Categories: Breads Cheese Vegetables
Servings: 4
1 pk Yeast; active dry
1/4 c ;warm water(110-120 degrees)
1 c Cottage cheese; creamed *
2 T Sugar
1 T Onion; minced
1 T Butter; melted
1 ea Egg; large
1 ts Salt
2 ts Dillseed
2 1/4 c Flour; unbleached or bread
* Creamed Cottage Cheese should be heated to lukewarm.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Dissolve yeast in warm water. Combine all ingredients in a
mixing bowl, except add the flour a little at a time (it may take up
to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff
but not heavy. (Standard bread dough feeling). Cover and let rise in
a warm place until doubled. Punch down and put dough in a bread pan,
or arrange in a round shape on a greased cookie sheet. Let rise
again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh
loaf with soft butter, sprinkle well with salt. Makes 1 loaf.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Dilly Zucchini Ricotta Muffins
Categories: Muffins Breads Dinner
Servings: 4
1 1/2 c Unbleached flour
2 T Sugar
3 ts Baking powder
1/2 ts Salt
3/4 ts Dill weed
1/4 c Milk
1/2 c Margarine/butter, melted
2 ea Large eggs
2/3 c Ricotta cheese
1/2 c Shredded zucchini
Heat oven to 400 degrees F. Line with paper baking cups or grease, 12
muffin-pan cups. Lightly spoon flour into measuring cup, level off.
In large bowl, combine flour, sugar, baking powder, salt and dill
weed, mix well. In medium bowl combine milk, margarine and eggs.
Stir in ricotta cheese and zucchini, beat well. Add to dry
ingredients, stirring just until moistened (Batter will be stiff).
Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20
to 25 minutes or until golden brown. Immediately remove from pan and
serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Dip and sprinkle
Categories: Desserts Cookies
Servings: 60
1 x -----------cookie-----------
2 1/3 c Sifted flour
1/4 ts Salt
1 c Butter softened
2/3 c Sugar
1 ea Egg yolk
1 ts Vanilla
1 c Finely ground almonds
1 x -chocolate dipping mixture--
1 ea -----------------------
6 oz Semi-sweet chocolate chips
3 T Butter
1 T Hot water
1 x Choc. or candy sprinkles
1. Sift already sifted flour with salt and set aside. In large bowl,
cream butter with electric mixer at medium speed. Add sugar, egg
yolk, and vanilla. Beat until light and fluffy. Gradually add flour
and salt mixture and almonds, mixing until well blended. 2. Shape
dough into two logs, each 1 1/2 inches in diameter, and wrap in wax
paper. Refrigerate until firm, at least two hours. 3. Preheat oven
to 350. Lightly grease a cookie sheet. Using a ruler, mark each log
at 1/4 inch intervals. With a sharp thin knife, cut into slices and
put onto prepared cookie sheet, one inch apart. 4. Bake 8-10 minutes
or until lightly browned. Remove from cookie sheet and cool on rack.
5. Prepare chocolate mixture. In top of double boiler, over hot
water, melt chocolate chips and butter. Stir in hot water. 6. Lay
sheet of wax paper on table. Dip half of each cookie into hot
chocolate mixture and put on wax paper. 7. If using sprinkles, dip a
few cookies and then sprinkle while chocolate is still wet. Let dry
at least one hour. from: _Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Doris's Pralines
Categories: Cajun Candies
Servings: 12
4 c Sugar
5 c Pecans
4 T Karo syrup
1 T Butter
1 c Condensed milk
1 ts Vanilla
1 c Water
Mix all ingredients except butter, vanilla, and pecans. Cook on low
fire until the mixture forms a soft ball in cold water. Remove from
fire. Add butter, vanilla, and pecans, and beat until the mixture
holds its shape. Spoon onto buttered wax paper (Add old newspaper
under your wax paper.) If candy gets hard before all is spooned out,
add a little water, and heat over. Or you can let it stand on low
heat while spooning out. If you have never tasted freshly made
pralines, made from fresh Louisiana pecans, you have just never really
lived. Justin Wilson says, "Doris is the much better half (wife) of my
good friend Gordon Martin, the sheriff of St. James Parish. Every
Christmas Eve we go by to see them after watching the bonfires that
are burned on the levees along the Mississippi River to light the way
for Papa Noel (Santa Claus).
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Double Chocolate Brownies
Categories: Desserts
Servings: 24
5 oz Semi sweet chocolate, melted
1/2 c Butter, melted
2 ea Eggs
1 c Sugar
1 ts Pure vanilla extract
1/2 c All purpose flour
1/2 ts Baking powder
1 x Salt
2 oz White cho. cut 1/2 in pieces
1/2 c Chopped pecans
1 x ----------toppings----------
1 oz White chocolate, melted
1 oz Semi sweet chocolate melted
Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking
pan. Line pan with with parchment paper or waxed paper. Combine melted
chocolate with melted butter. With a whisk, beat eggs with sugar and
vanilla. Beat in chocolate mixture. Stir flour with baking powder and
salt. Stir flour mixture into chocolate mixture. Stir in white
chocolate and pecans. Pour batter into prepared pan and bake 30
minutes. (Brownies may appear to be underbaked but will set when
chilled). Cool. Do not worry if sides are slightly higher than
middle. Just press sides down as brownies cool. Drizzle melted white
and dark chocolate in a zigzag pattern on top uncut brownies. Allow
to rest at room temperature 1/2 hour. Cut into squares. Chill.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Dried Beef And Noodle Casserole
Categories: Main dish
Servings: 5
4 oz Dried beef, snipped
1 c Water
1 ea Small onion, chopped
2 c Uncooked noodles
1 c Cream of mushroom soup *
1/2 c Milk
1 c Water
1 ts Dried parsley flakes
4 oz (1 c) shredded cheddarcheese
* Cream Of Mushroom soup should be the 10 3/4 oz can of condensed
cream of mushroom soup.
~---------------------------------------------------------------------
----- Cover and microwave dried beef and 1 cup water in 2-qt casserole
on high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion,
noodles, soup, milk, water and parsley flakes. Cover and microwave 10
minutes; stir. Cover and microwave until noodles are tender, 5 to 6
minutes. Stir in cheese. Cover and microwave until melted, 2 to 3
minutes. Let stand 5 minutes before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Duck with Black Bean Sauce and Tamarind Jus
Categories: Main dish Meats
Servings: 4
1 x ----stuffing ingredients----
2 ea Duck
1 c Chopped celery
2/3 c Chopped cooking onion
1 c Chopped carrots
1 c Peeled and diced orange
1 ea Salt and pepper to taste
1 x Black bean sauce ingredients
1 ea ------------------------
2 c Black beans
1/2 ea Apple, skinned
2 ea Shallots, diced
1 T Port
1 ts Cumin
1 ts Crushed chilies
1/2 ts Fresh lemon juice
1 T Fresh chopped coriander
1 ts Worcestershire sauce
1 ts Fresh chopped tarragon
2 c Duck stock
1 ts Butter
1 x --tamarind jus ingredients--
1 ea ------------------------
1/2 lb Tamarind
1 c Duck stock
1 ts Butter
Mix the stuffing ingredients in the cavity of the two ducks. Trim the
excess fat and bind the legs at the tail end. Season with salt and
pepper and roast in 325 degree F oven for 2 hours Pour off any grease.
When ducks are golden brown, remove from the oven and cool to room
temperature. Halve the ducks along the backbone and debone. Discard
the stuffing and put the bones in 4 cups of water with an onion, some
carrot and salt and pepper. Simmer for about 2 hours. Reserve duck
stock. Black bean sauce: Blanch the beans in water until soft, then
coursely chop. Skin and puree the apple. Sweat the shallots in the
port until they are translucent. Combine the rest of the ingredients
with the beans and pureed apple and simmer for about 15 minutes until
the flavours blend. Swirl in the butter. Set aside and keep warm.
Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out,
then strain and puree pulp. Combine puree and duck stock and heat
through. Swirl in the butter. Place the ducks skin side down in
roasting pan in a 500 degree F oven for about 10 minutes (until skin
is crispy) Pour some of the black bean sauce on four plates and top
with the ducks skin side up. Drizzle some of the tamarind jus over the
ducks and serve with oriental vegetables.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: DUTCH APPLE CAKE
Categories: Cakes Desserts Low-cal
Servings: 6
1 c All purpose flour
5 T Sugar
1 ts Baking powder
2 T Low fat margarine
2 ea Egg whites, slightly beaten
1/4 c Skim milk
1/2 ts Vanilla extract
4 c Sliced peeled apples
1 ts Ground cinnamon
Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a
mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry
blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk
and vanilla; beat until smooth. Batter will be stiff. Spoon into
prepared pan and spread batter to fit pan. Arrange apple slices,
overlapping, in 2 concentric circles to cover batter. In a small bowl,
combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with
1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183;
Fat: 2 g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: EAST INDIAN CHICKEN
Categories: Main dish Poultry
Servings: 4
1/2 c Chopped onion
1/2 c Chopped green pepper
1/4 ts Garlic powder
1 ts Vegetable oil
2 c Skin, cooked diced chicken
1/2 ts Salt
1/2 ts Pepper
1 1/2 ts Curry powder
28 oz Whole tomatoes, can
1 T Worcestershire sauce
2 T Chopped parsley
1/4 c Raisins
2 c Cooked rice
Cook onion, pepper, garlic powder in oil until onion tender, about 3
min. Add remaining ingredients, except rice, cook over low heat for 30
min. Serve over rice. Cal: 340 Fat: 1 2/5g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Easy Shortbread
Categories: Cookies
Servings: 48
1 c Sugar
1 lb Butter
3 1/2 c Flour, all purpose
1 c Rice flour
2 T Sugar
Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30
sec. (or use fruit sugar). Add to softened butter and cream mixture
until very fluffy. Combine flour and rice flour. Beat into batter in
small portions. Turn batter out onto a lightly floured surface.
Knead until smooth, adding up to 1/2 c more all-purpose flour, if
needed. Press into a 15 x 9 jelly roll pan. Score into bars with a
sharp knife. Prick surface with fork. Sprinkle with remaining 2 T
sugar. Bake 10 minutes then lower heat to 300F and bake until golden,
about 30 to 40 minutes. Cut along scored lines, cool and store in air
tight container. (Good recipe from Toronto Star, very fast.)
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: EGGPLANT MOZZARELLA
Categories: Vegetables Main dish Low-cal
Servings: 9
1/2 c Chopped green onion
1/2 c Sliced mushrooms
1/4 c Water
2 c Spaghetti sauce
1/2 ts Salt
1 ea Small eggplant. peeled, slic
1 ea Egg white, slightly beaten
1 T Water
1/2 c All purpose flour
1 ts Olive oil
1 c Low fat cottage cheese
1 c Shredded mozzarella cheese*
*Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low
heat, cook green onion and mushrooms in 1/4 c water, until tender.
Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25
min. Sprinkle salt over sliced eggplant; set aside to drain about 10
min. In a shallow bowl, beat egg white and water together. Dip
eggplant in egg mixture, then into flour. In a large non stick
skillet, heat a few drops of oil over medium heat. Add eggplant
slices and cook until browned, turning once; drain on paper towel.
Continue until all slices are cooked. In a 13" x 9" casserole, spread
about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage
cheese and more sauce. Repeat until all ingredients are used, ending
with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min.
Let stand 5 min. Cal: 152, Fat: 6g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Eggs In Green Sauce
Categories: German Cheese Sauces
Servings: 4
2 T Mayonnaise
1 c Sour cream; *
1 ea Lemon; med, juiced
9 ea Eggs; large, hard cooked
1/2 ts Salt
1/4 ts Pepper
1/2 ts Sugar
1 1/2 c Fresh herbs; chopped **
* You can use part yogurt if so desired. ** Any kind of fresh
herbs such as dill, chives, parsley, tarragon, or
----------------------------------------------------------------------
---- Blend mayonnaise, sour cream and lemon juice. Finely chop 1
hard-cooked egg and stir into mayonnaise mixture. Season with salt,
pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend
with the sauce. Slice rest of the hard-cooked eggs in half and
arrange in the sauce and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Egyptian Chocolate Cake
Categories: Chocolate Cakes Desserts
Servings: 12
1 3/4 c Flour; unbleached, sifted
2 ts Baking powder
1 ts Cinnamon; ground
1/8 ts Cloves; ground
4 oz Semisweet chocolate
1/2 c ; brewed strong coffee
1/2 c Butter or regular margarine
1 c Sugar
2 ea Eggs; large
1 ts Vanilla extract
1/2 c Milk
1 x ---cinnamon whipped cream---
2 c Heavy whipping cream
1/4 c Sugar
2 ts Vanilla extract
1/2 ts Cinnamon; ground
Sift the flour, baking powder, cinnamon and cloves together; set
aside. Combine chocolate and coffee in small saucepan. Cook over low
heat until the chocolate is melted, stirring constantly. Remove from
heat and cool to room temperature. Cream the butter and sugar
together in a mixing bowl, until they are light and fluffy. Use an
electric mixer set on medium speed. Add eggs, one at a time, beating
well after each addition. Beat in vanilla and chocolate mixture. Add
dry ingredients alternately with milk to the creamed mixture, beating
well after each addition. Pour batter into 2 greased and waxed
paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven
for 30 minutes or until cake tests done. Cool in pans on racks for 10
minutes. Remove from pans; cool completely on racks. To assemble the
cake, place one cake layer on serving plate. Spread with Cinnamon
Whipped Cream. Top with second cake layer. Frost sides and top with
remaining Cinnamon Whipped Cream. Refrigerate until serving time.
CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine
cream, sugar, vanilla, and cinnamon and beat with an electric mixer
set at high speed until soft peaks form and mixture is thick enough to
spread. DO NOT overbeat or you will have butter instead of whipped
cream. NOTE: The original recipe came from a GI who found it in Egypt
when he was stationed there. Hence the name. The whipped cream
frosting was added later but really adds to the recipe.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Empanaditas
Categories: Appetizers Beef Mexican
Servings: 12
1/2 lb Ground beef
1/4 c Onion; finely chopped, 1 md
2 T Raisins; finely chopped
2 T Chopped green olives
1/4 ts Salt
1/8 ts Pepper
1/4 c Cottage cheese;sm curd,cream
1 ea Egg;large hard cooked, *
1 ea Egg; large, separated
1 ts Water
1 x 10-inch pastryrecipe,2 crust
2 ts Milk
* Hard boiled egg should be peeled and chopped.
----------------------------------------------------------------------
---- Cook and stir ground beef in 10-inch skillet, breaking up into
small pieces, until brown; drain reserving 1 T of fat and the beef in
the skillet. Stir in onion, raisins, olives,salt and pepper. Cover
and cook over low heat for 5 minutes. Stir in cottage cheese and hard
cooked egg. Heat oven to 400 degrees F. Mix egg white and water until
slightly foamy; reserve. Prepare pastry dough; gather into a ball.
Divide into halves. Shape into 2 flattened rounds on lightly floured
cloth covered surface. Roll 1 round of pasty into circle, about 14
inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in
diameter. Spoon on 2 t of the beef mixture at the center of each
circle; brush edge of pastry with egg white mixture. Fold pastry
circle up over filling; press edge with fork to seal. place
empanaditas on ungreased cookie sheet. Repeat with remaining pastry
circles. Gather any remianing pastry; shape into another round.
Repeat rolling cutting and filling. Beat egg yolk and milk until well
blended; brush over tops of empanaditas. Bake until golden brown, 15
to 20 minutes. Serve warm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Endive With Tomato Rosettes
Categories: Appetizers
Servings: 1
6 ea Medium-sized heads belgiam e
1 ea 8-oz. package cream cheese (
3 T Milk
2 oz Dried tomatoes, in oil (chop
1 x Basil leaves or watercress s
1 x Flower for garnish
Calories per serving: 30
Fat grams per serving: 3 Approx. Cook Time:
Cholesterol per serving: 7
ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from
heads of Belgiam endive (you should be able to get 6 pretty leaves
from each endive). Reserve small leaves and centers for salad another
day. Rinse leaves under running cold water; pat dry with paper towels.
In small bowl, with mixer at medium speed, beat cream cheese until
smooth. Gradually beat in milk until blended. With spoon, stir in
chopped dried tomatoes. Spoon cream-cheese filling into decorating bag
with large rosette tube. Place a basil leaf or small watercress sprig
on each endive leaf. Pipe some filling onto basil on wide end of each
endive leaf. Arrange endive leaves on platter; garnish platter with
flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS
D'OEUVRES
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: False Hare (German Meatloaf)
Categories: German Beef Main dish
Servings: 4
1/2 lb Ground beef; lean
1/2 lb Ground pork; lean
1 ea Onion; medium, chopped
3 T Bread crumbs
3 T Water; cold
2 ea Eggs; large
1/2 ts Salt
1 ts Paprika
1 ts Mustard; prepared
2 T Parsley; chopped
3 ea Hard cooked eggs; peeled
4 ea Bacon; strips
4 T Vegetable oil
1 c Beef broth
1 x -----------sauce------------
1/4 c Water; hot
1 ts Cornstarch
1/4 c Water
1/2 c Sour cream
Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and
eggs. Flavor with salt, praprika, mustard, and parsley. Blend
ingredients thoroughly. Flatten out meat mixture in the shape of a
square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along
the middle of the meat. Fold sides of meat pattie over the eggs.
Shape meat carefully into a loaf resembling a flat bread loaf.
Occasionally rinse hands in cold water to prevent sticking. Cube 2
strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the
vegetable oil; heat. Place meatloaf in the Dutch oven and cook until
browned on all sides. Cut remaining bacon strips in half and arrange
over the top of the meatloaf. Place uncovered Dutch oven in a
preheated oven for about 45 minutes. While meat is baking, gradually
pour hot beef broth over the top of the meatloaf; brush occasionally
with pan drippings. When done remove meat to a preheated platter and
keep it warm. Add 1/4 cup of hot water to pan and scrape all
particles from the bottom. Bring to a gentle boil and add cornstarch
that has been mixed with 1/4 cup water. Cook until bubbly and thick.
Remove from heat and stir in sour cream. Reheat to warm. Season with
salt and pepper if desired. Serve the sauce separately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Farmers Breakfast
Categories: German Main dish
Servings: 4
4 ea Potatoes; medium
4 ea Bacon; strips, cubed
3 ea Eggs; large
3 T Milk
1/2 ts Salt
1 c Ham; cooked, small cubes
2 ea Tomatoes; medium, peeled
1 T Chives; chopped
Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and
set aside to cool. Slice potatoes. In a large frypan cook bacon
until transperent. Add the potato slices; cook until lightly borwned.
Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut
the tomatoes into thin wedges; add to the egg mixture. Pour the egg
mixture over the potatoes in the frypan. Cook until the eggs are set.
Sprinkle with chopped chives and serve at once.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Favorite Cheesecake Squares
Categories: Cakes Desserts
Servings: 16
1/4 c Margarine
1/3 c Packed brown sugar
1 c Unbleached all-purpose flour
1/2 c Chopped walnuts
8 oz Cream cheese, softened
1/4 c Granulated sugar
1 ts Vanilla
1 ea Large egg
3/4 c M&m candies
NOTE: You can use any type of milk chocolate candies in place of the
M&Ms.
----------------------------------------------------------------------
----- Beat margarine and brown sugar until light and fluffy. Add
flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press
remaining crumb mixture into bottom of 8-inch square pan. Bake at 350
degrees F. 10 mins. Combine cream cheese, granulated sugar and
vanilla, mixing at medium speed on electric mixer until well blended.
Add egg, mix well. Layer 1/2 cup candy over crust; top with cream
cheese mixture. Combine remaining candy, chopped, and reserved crumb
mixture; mix well. Sprinkle crumb mixture over cream cheese mixture.
Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal
squares.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Favorite Cheesecake Squares
Categories: Cakes Desserts
Servings: 16
1/4 c Margarine
1/3 c Packed brown sugar
1 c Unbleached all-purpose flour
1/2 c Chopped walnuts
8 oz Cream cheese, softened
1/4 c Granulated sugar
1 ts Vanilla
1 ea Large egg
3/4 c M&m candies
NOTE: You can use any type of milk chocolate candies in place of the
M&Ms.
~---------------------------------------------------------------------
----- Beat margarine and brown sugar until light and fluffy. Add
flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press
remaining crumb mixture into bottom of 8-inch square pan. Bake at 350
degrees F. 10 mins. Combine cream cheese, granulated sugar and
vanilla, mixing at medium speed on electric mixer until well blended.
Add egg, mix well. Layer 1/2 cup candy over crust; top with cream
cheese mixture. Combine remaining candy, chopped, and reserved crumb
mixture; mix well. Sprinkle crumb mixture over cream cheese mixture.
Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal
squares.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: FAYE'S ZUCCHINI RELISH
Categories: Relishes
Servings: 1
6 c Grated zucchini
3 c Grated yellow onions
1 ea Sweet red pepper, grate,seed
3 T Coarse salt
1 1/4 c White vinegar
3 c Sugar
1/2 ts Dry mustard
1/2 ts Ground mustard
1/2 ts Ground tumeric
1 ts Celery seed
1/2 ts Fresh ground pepper
Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix
well, cover and let stand for 12 hours. Rinse well by running cold
water over vegetable mixture in colander. Drain thoroughly. Place
vinegar, sugar, and spices in heavy saucepan over medium heat. Bring
to a boil. Lower heat and cook for about 15 minutes, or until mixture
begins to thicken. Immediately add vegetable mixture and cook for 30
minutes. Remove from heat. Pour into hot sterilized jars. Vacuum
seal. Makes: 8 1/2 pint jars.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fennel and Watercress Soup
Categories: Soups Appetizers
Servings: 4
1 T Butter
1/2 x Large fennel bulb chopped
1 ea Small onion, thinly sliced
1 lb Pototaes, peeled, sliced(4)
4 c Strong chicken stock
1 x Parsley, bay leaves
1 x Peppercorn, thyme
1 x Salt and pepper
1/2 c Whipping cream
1 ts Chopped parsley
1 x Large bunch watercress
Melt butter in heavy saucepan. Add fennel and onion, cook over medium
heat until soft but not brown, about 5 minutes. Add potatoes, stock
and parsley, bay leaf, peppercorns and thyme enclosed in a small
cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through
food mill or puree until smooth in a food processor or blender. Pour
puree into a clean saucepan, bring back to boil and correct seasoning.
Add cream to taste and chopped parsley. Place bunch of watercress in
boiling water for 3 to 5 seconds then plunge in cold water. Drain cut
leaves from stalks. Place soup in a heated tureen and serve. Makes
four 1 1/2 cup servings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Festove Irish Cream Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs
1/4 c Sugar
1/4 c Margarine, melted
1 ea Env. unflavored gelatin
1/2 c Cold water
1 c Sugar
3 ea Large eggs, separated
16 oz Cream cheese, softened
2 T Cocoa
2 T Bourbon
1 c Whipping cream, whipped
Combine graham cracker crumbs, sugar, and margarine; press onto bottom
of 9-inch springform pan. Soften gelatin in water, stir over low heat
until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook
stirring constantly, over low heat, 3 minutes. Combine cream cheese
and cocoa, mixing at medium speed on electric mixer until well
blended. Gradually add gelatin mixture and bourbon, mixing until well
blended. Chill until thickened, but not set. Beat egg whites until
foamy; gradually adding the remaining sugar, beating until stiff peaks
form. Fold egg whites and whipped cream into cheese mixture and pour
over crust. Chill until firm. Garnish with chocolate curls and small
silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee
for bourbon.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fettuccine with Cream, Basil and Romano
Categories: Pasta Italian
Servings: 4
4 ea Bacon slices; chopped thick
4 ea Green onions; chopped
1/2 c Whipping cream
1/2 c Parmesan; freshly grated
1 x Or:
1/2 c Romano; freshly grated
1/3 c Basil; chopped fresh
1/2 lb Fettuccine
1 x Salt and freshly ground pepp
1 x Parmesan; freshly grated
1 x Romano; freshly grated
Cook bacon in heavy medium skillet over medium heat until beginning to
brown. Add green onions and stir until softened, about 1 minute. Add
cream and simmer until beginning to thicken, about 1 minute. Mix in
1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook
fettuccine in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain well. Return to hot
pot. Add sauce and stir to coat. Season with salt and pepper. Serve
immediately, passing additional cheese separately. *** My notes: When
I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and
Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of
Prosciutto for the bacon- frying slightly in butter. I used about 6
ounces of "Pesto Linguini", which is a thinner pasta containing basil.
We like LOTS of sauce! Source: Stephanie Dicamillo- Cooking echo
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fiesta Hot Chocolate
Categories: Beverages
Servings: 4
1/2 c Cocoa
1 T Flour; unbleached
1/4 c Dark brown sugar; packed
4 c Milk
3 ea Cloves; whole
1 ea Cinnamon stick;broken in 1/2
2 T Powdered sugar
1 1/2 ts Vanilla
1 x Whipped cream
4 ea Cinnamon sticks
Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO
NOT boil). Remove from heat; remove cloves and cinnamon. Stir in
powdered sugar and vanilla. Beat with molinillo, wire whisk or hand
beater until foamy. Pour into 4 cups or mugs. Serve with whipped
cream and cinnamon sticks.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Filled Frankfurters
Categories: Cheese Main dish Meats
Servings: 6
1 1/2 c Macaroni; broken
3/4 c Milk; evaporated
1 1/4 ts Mustard; dry
1 1/4 ts Salt
1/8 ts Pepper
2 1/2 c Cheddar; md, grated
1 1/2 lb Frankfurters; deli-style
Cook the macaroni in boiling salted water until tender. Drain and
rinse in hot water. Combine the milk, mustard, salt, pepper and 2
cups of the cheddar cheese in the top of a double boiler and cook
until the cheddar is melted and sauce is smooth, stirring frequently.
Add the macaroni and blend well. Split the frankfurters lengthwise,
without separating them, and fill with the macaroni mixture. Sprinkle
with the remaining cheddar and bake in a hot oven (400 degrees F.) for
15 minutes. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fillet of fish a l'orange
Categories: Seafood Main dish
Servings: 2
6 ea Small chopped green onions
1/2 lb Fresh mushrooms, sliced
1 lb Flounder
1/4 ts Salt & pepper
1/2 ts Dried whole italian season
2 T Olive oil
1/4 ts Soy sauce
1/2 c White wine
1/4 c Orange juice
3 T Curacau liqueur
1 ea Paprika
2 T Minced parsley
Layer half of each of green onions and mushrooms in a greased 9-inch
baking dish. Add fish, and sprinkle with salt, pepper and Italiian
seasoning. add remaining onions and mushrooms. Combine olive oil and
next 4 ingredients, pour over vegetables and fish. Cover and bake at
350 for 40 minutes or until fish is opaque. Sprinkle with paprika and
parsley.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fish and potato platter
Categories: Seafood Main dish Microwave
Servings: 4
8 oz Plain non-fat yogurt
1/4 c Chopped fresh dill
2 T Rice vinegar
2 T Chopped chives
1/2 ts Salt
1/2 ts Pepper
3/4 lb Small red potatoes, sliced
1 lb Salmon filets, cut in pieces
1 c Broccoli florets
2 T Lemon juice
Combine first 6 ingredients in a small bowl; cover and chill.
overlap potato slices around edge of a round 12 inch platter. Cover
and microwave at high for 3 minutes. Uncover and place fish in a ring
inside potatoes with pieces end to end. Mound broccoli in center of
platter. Sprinkle fish and potatoes with lemon juice; cover.
Microwave at high 8 minutes or until fish is cooked through and
potatoes are tender, giving dish a half-turn at 4 minute intervals.
Serve with a dill sauce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fish en Escabeche
Categories: Fish Appetizers Vegetables
Servings: 12
1 lb Firm white fish fillets; *
1/3 c Lemon juice
1/3 c Lime juice
1/4 c Olive or vegetable oil
1 T Cilantro; fresh, snipped, **
1 ts Oregano; fresh, snipped, ***
3/4 ts Salt
1/4 ts Pepper
12 ea Stuffed green olives; ****
2 ea Jalapenos chiles; *****
1/4 c Onion; finely chopped, 1 sm
1 ea Clove garlic; finely chopped
1 c Tomato; seeded & chopped
1 ea Avocado, peeled & chopped
* Fish should be Orange Roughy, Haddock, or Mackerel, cut into
1/2" ** If fresh Cilantro is not available, use 1 t dried
cilantro leaves. *** If fresh oregano is not availabel, use 1/4 t
dried oregano leaves. **** Olives should have pimiento stuffing.
***** Jalapeno Chiles should be seeded and chopped.
----------------------------------------------------------------------
---- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully
place fish in water. Heat to boiling; reduce heat. Simmer,
uncovered, just until fish is opaque, about 30 seconds (DO NOT
overcook or fish will fall apart); drain carefully. Mix remaining
ingredients except tomato and avocado in a glass or plastic dish. Stir
in fish carefully. Cover and refrigerate 2 day, carefully stirring
occasionally. Just before serving, gently stir in tomato and avocado;
drain. Serve fish mixture on saltine crackers or tortilla chips, if
desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fish fillets
Categories: Fish Main dish
Servings: 1
1/2 lb Fish fillets (any kind)
1/4 x Stick of butter
2 T Lemon juice
1 x Curry
1 x Cayanne pepper
1 x Minced garlic
1 x Mrs. dash
1/2 ts Chicken bullion
2 T Water
Put fillets in microwave safe baking dish. Sprinkle with lemon juice,
assorted spices, and bullion. Place butter on top of fillets, so it
will melt over them. Add a little water, cover with plastic wrap and
punch with holes. Microwave on high for 3-5 minutes or until fish will
flake witha fork.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fish Marinade
Categories: Cajun Sauces
Servings: 6
2 c Chablis wine
2 T Lemon juice
2 ts Salt
2 T Creole mustard
1/2 ts Ground cayenne pepper
Mix all ingredients together and stir well. Use as a marinade, Then
as a basting sauce when you cook fish. From Justin Wilson's "Outdoor
Cooking With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fisherman's Bouillabaisse
Categories: Soups Main dish
Servings: 4
1/4 c Olive oil
2 ea Med. cloves garlic fine chop
1 c Water
1/2 c Dry white wine
1 ea Env. soup mix *
1 T Finely chopped parsley
1 ts Thyme leaves
14 1/2 oz (1 can) tomatoes **
1 1/2 lb Lobster tails ***
1 lb Fish ****
6 ea Clams, well scrubbed
6 ea Mussels, well scrubbed
* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained and
*** There should be about 3 lobster tails that are cut into 3-inch
**** Fish that can be used. Choose one. Red Snapper, cod,
hallibut, or
----------------------------------------------------------------------
---- In large saucepan or stockpot, heat oil and cook garlic over
medium heat until golden. Add water, wine, onion recipe soup mix,
parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a
boil, then simmer covered 15 minutes. Add lobster and fish and simmer
10 minutes. Add clams and mussels and simmer an additional 5 minutes
or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if
desired, with bread or rolls. Makes about 4 (2 cup) servings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Flank Steak With Garlic Wine Sauce
Categories: Garlic Beef Main dish
Servings: 4
1 1/2 lb Flank steak (1 piece)
1 x Salt & pepper, to taste
2 T Unsalted butter
2 T Unsalted butter, softened
2 T Thinly slice scallions
1 c Dry red wine
1 x Garlic puree(1 head roasted)
Sprinkle flank steak with salt and a generous amount of freshly ground
black pepper. Heat a wide heavy skillet. Do not add fat. When hot,
cook seasoned steak until seared and well browned on each side (about
1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5
minutes on each side. For best results, the meat should be quite
rare. Remove the meat from the pan and keep warm. Pour off the fat
in the skillet and add the scallions and red wine. Bring to a boil
and whisk in the garlic puree. Boil until the wine is reduced by half,
thickened, and syrupy. As it boils, scrape up the browned bits in the
skillet with a wooden spoon. Stir in the meat juices that have
accumulated unter the flank steak. Boil for 1 or 2 seconds more.
Remove from the heat. Gently swirl in the 2 T soften butter so that
it incorporates into the wine. Quickly slice the meat, against the
grain, into thin strips. Arrange the slices on a hot platter, pour
sauce down the center of them and serve at once.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Florida red snapper
Categories: Seafood Main dish
Servings: 6
2 lb Red snapper fillets
1/4 c Grated onion
2 T Orange juice
2 T Lemon juice
2 ts Grated orange rind
1/2 ts Salt
1/8 ts Nutmeg
Thaw fillets if frozen. Cut fish into 6 portions. Place in a single
layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
Combine onion, orange and lemon juice, ornage rind, and salt. Pour
over fish; cover and place in refrigerator to marinate 30 minutes.
Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F,
for 25 to 30 minutes or until fish flakes easily when tested with
fork.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Foil Envelope Fish
Categories: Seafood Main dish
Servings: 1
1/2 x Green pepper, sliced
1/2 x Tomato, sliced
1 x Green onion, sliced
1/2 T Basil
1 ea Salt
1 ea White pepper
1 x Filet firm white fish
3 x Slices lemon
Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato
and green onion on lower half of foil sheet. Sprinkle with 1/4
teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle
with remaining basil, salt and pepper. Top with lemon slices. Fold
upper half of foil over fish and vegetables. Double fold edges of
foil to make a tight 1/2 inch seal. Place foil envelope on baking
sheet and bake at 450F for 15 minutes or until envelope puffs. To
serve, Cut an "X" in top of envelope and fold foil back.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fourth Street Rose Rhubarb pie
Categories: Pies Desserts
Servings: 8
2 ea Eggs
1/2 c Sugar
1/4 c Flour
2 c Frozen strawberries
1 ea Pie shell
2 c Frozen rhubarb
1 x -----stuuessel topping------
1/2 c Sugar
1/4 c Shortening
1/4 c Butter
1 ea Pinch of salt
3 T Liquid honey
3/4 c Flour
Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar,
flour until smooth. Set aside. Cut rhubarb, fold into egg mixture.
Put in pie shell. Bake 15 minutes, remove and reduce heat to 350
degrees. Apply topping and bake for 40 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Frankfurt Crown Cake
Categories: German Cakes
Servings: 10
1 x ------------cake------------
1 c Butter; no margarine
1 1/2 c Sugar
6 ea Eggs; large *
1 1/2 ts Grated lemon rind
8 T Rum
4 ts Baking powder
3 1/2 c Flour; unbleached, sifted
1 x ----butter-cream filling----
1 c Sugar
3/4 c ;water
6 ea Egg yolks; large
1 T Rum
1 c Butter;no margarine,unsalted
1 x ------praline topping-------
2 T Butter
1 c Sugar
1/2 c ;water
1 c Almonds; blanched, sliced
1 x -------apricot glaze--------
1/2 c Apricot jam
* Egg yolks must be beaten into the cake one at a time so keep the
yolks seperated from each other.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ CAKE: To prepare cake, cream butter and sugar until very light
and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix
in lemon rind and 2 T rum. Sift baking powder and flour together.
Gently mix into the butter mixture. Beat egg whites until stiff but
not dry. Gently fold the egg whites into the batter. Pour into a
well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven
for about 60 minutes or until the cake tests done. Cool cake in pan
for 10 minutes adn then turn out on wire rack to cool completely.
Slice cake crosswise into 3 layers. Pour about 2 T of rum over each
layer. Butter-Cream Filling: For butter-cream filling, boil sugar and
water to 238 degrees F. (soft ball stage). Beat egg yolks until very
light and fluffy, 5 to 10 minutes. While still beating the egg yolks,
add the sugar syrup in a thin stream. Beat 5 minutes more, until very
thick and doupled in bulk. Slowly beat in the rum. Beat the butter
in a small bowl until soft and light. Beat butter into the egg
mixture a little at a time. Continue beating until thick. Chill
until mixture can be spread. If mixture is too soft, beat in
additional butter. PRALINE TOPPING: While butter-cream is cooking,
spread 2 T butter thickly in a 9 X 13-inch baking pan for praline
topping. Then in a 1-quart saucepan, boil sugar an water to 238
degrees F. (soft ball stage). Stir in almonds; cook until mixture
reaches 310 degrees F. or until syrup carmelizes. Pour syrup into
prepared baking pan. When cool, break up praline and grind it in a
blender for a few seconds. APRICOT GLAZE: Finally heat jam and press
through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To
assemble cake, place bottom layer of cake on cake plate and spread
with half of the butter cream. Repeat with second layer. Place third
layer on top. Spread top and sides of cake with apricot glaze. Press
praline powder onto glaze. Any remianing butter cream can be used to
decorate the top of the cake.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: French Onion Dip
Categories: Dips Appetizers
Servings: 4
1/2 c Mayonnaise
2 c Sour cream
1 pk Knorr french onion soup mix
Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2
1/2 cups
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: French Onion Soup
Categories: Soups
Servings: 6
1/4 c Butter
6 x Medium cooking onion sliced
1 ts Sugar
1 T All purpose flour
1 c Dry white wine
4 c Beef broth
1/4 ts Pepper
6 x 1/2 in day old french bread
2 c Grated swiss cheese
1/2 c Grated parasean cheese
1 x Paprika
In large Dutch oven over medium heat, melt butter. Add onions and
sugar. Cover and cook, stirring occaisionally, 30 minutes or until
onions are tender but not colored. Uncover pan, increase heat
slightly and continue to cook, stirring regularly until onions are
rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in
flour until well blended. Gradually add wine; cook, stirring
constantly, until mixture boils and thickens. Stir in beef broth and
pepper; bring to boil. Reduce heat to low. Cover and simmer 15
minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with
bread slice; sprinkle with swiss cheese and parmaean cheeses and
paprika. Place bowls on jelly roll pan. Broil until cheese melts and
bubbles.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: French Toast Cheddar Sandwiches
Categories: Cheese Eggs Main dish
Servings: 4
2 ea Eggs; lg
1/3 c Milk or light cream
1/2 ts Salt
8 ea White bread; slices
1 x Mustard; prepared
4 ea Cheddar cheese; thick,slices
3 ts Butter
Set out a heavy skillet or cast iron griddle. Beat the eggs slightly
in a pie tin or shallow bowl and add the milk or cream and salt, set
aside. Spread the bread slices out on a flat working surface. Spread
one side of four slices of bread lightly with the prepared mustard.
Top each with a slice of cheddar cheese. Butter the remaining four
slices of bread and top each cheese slice with bread, butter side
down. Heat the butter in the skillet or on the griddle. Carefully
dip each sandwich into the egg mixture, coating both sides. Allow the
excess egg mixture to drain back into the bowl. Dip only as many
sandwiches as will lie flat in the skillet or griddle. Cook over low
heat until browned. Turn and brown the other sides. Repeat for the
remaining sandwiches and if necessary, add more butter to the skillet
or griddle to prevent sticking. Or you can place the sandwiches,
after dipping, on a well greased baking sheet and brown in the oven at
450 degrees F. for 8 to 10 minutes. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fresh Fruit Frappe
Categories: Beverages
Servings: 6
1 c Watermelon; cut up
1 c Cantaloupe or honeydew; *
1 c Pineapple; cut up
1 c Mango; cut up
1 c Strawberries; halved
1/4 c Sugar
1 c Orange juice
1 x Crushed ice
* Melon should be cut up.
----------------------------------------------------------------------
---- Mix all ingredients except ice. Fill blender container 1/2 full
of mixture. Add crushed ice to fill to the top. Cover and blend on
high speed until of a uniform consistency. Repeat with remaining
mixture. Serve immediately; garnish with fruit, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: FRESH TOMATO SAUCE
Categories: Sauces
Servings: 1
10 c Tomatoes
1 T Sugar
1 ts White pepper
1 ts Salt
2 c Fresh basil
Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all
ingredients in heavy saucepan over medium heat. Bring to boil. Lower
heat and cook for 20 minutes. Pour into sterilized containers and
freeze. Makes: 6 pint jars.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fresh Tomato Soup
Categories: German Soups
Servings: 4
6 ea Tomatoes; medium size or
2 lb Italian plum tomatoes
1 ea Onion; chopped
1 ea Celery; stalk, chopped
2 c Chicken broth
1 T Tomato paste
1/2 ts Basil; dried
1/4 ts Pepper; freshly ground
1/2 ts Salt
1/2 c Yogurt
Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
ingredients except yogurt. Simmer uncovered 30 minutes. Strain to
remove tomato skins and seeds. Adjust seasonings. Garnish with
spoonfuls of yogurt.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fried Beef with Watercress Salad(Bo Luc Lac)
Categories: Foreign Meats Main dish
Servings: 4
1 lb Beef fillet(500g)
5 ea Cloves garlic crushed
1/2 ts Black pepper
1 1/2 ts Granulated sugar
3 T Oil
1 ea Large onion
2 T Vinegar
2 T Salad oil
1 ea Watercress (as required)
Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2
tsp sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut
onion lengthwise into very thin strips. Marinate onion in vinegar, 1/4
tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse
watercress, drain well and arrange on a platter. Heat 2 tbsp oil over
high heat. Add a pinch of sugar and the remaining garlic. Fry until
fragrant. Add meat and stir fry for 2 minutes, until just cooked. Top
watercress with meat, then onion mixture.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fried Spinach (Rau Muong Xao)
Categories: Foreign
Servings: 4
6 oz Rump steak
1 ea Medium onion
1 ts Black pepper
1 1/2 T Fish sauce (nuoc mam)
1 T Cornstarch
1 ea Fresh spinach
1 ea Large tomato
1 ea Clove of garlic
3 T Oil
Trim any fat from steak. Sliced thinly. Chop onion finely and
combine with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and
cornstarch. Rinse spinach and cut each leaf into 3 pieces. Slice
tomato into thin wedges and crush garlic. Heat 1 1/2 tablespoons of
oil in a frying pan. Add remaining garlic and stir fry until
fragrant. Add spinach and stir fry for 3 minutes. Add remaining fish
sauce and tomato. Stir fry 2 minutes, then remove to a heated serving
platter. Heat remaining oil in frying pan. Add meat and stir fry for
5 minutes. Add 2 tablespoons waterif meat sticks to pan. Remove meat
from pan and sprinkle over spinach. Sprinkle with pepper and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fruit Cheddar Bars
Categories: Cheese Desserts Fruits
Servings: 12
2 3/4 c Unbleached flour
1 ts Baking powder
1/2 ts Salt
3/4 c Butter
2 1/2 c Cheddar; sharp, shredded
2 ea Eggs; lg, beaten
1/2 c Peach preserves
1/2 c Strawberry preserves
Heat the oven to 375 degrees F. Sift the dry ingredients together and
cut in the butter until the pieces are the size of peas. Add the
cheese and toss lightly. Add the eggs and blend well. Chill one
quarter of the dough. Press the remaining dough into the bottom and
sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan.
Spread half the dough with the peach preserves and the other half with
the strawberry preserves. Roll the chilled dough, on a lightly
floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch
strips and place the strips diagonally across the top of the preserves
making a lattice of the strips. Press the ends of the dough against
the side dough to seal. Bake in the preheated oven for 35 minutes or
until lightly browned. Cool before cutting into 2 X 3-inch bars.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fruit Salad With Nuts
Categories: German Salads Vegetables
Servings: 4
1 ea Honeydew melon; small
2 ea Oranges
1 c Blue grapes
1 x Lettuce leaves
12 ea Walnut halves
1 x ----------dressing----------
8 oz Yogurt; (1 container)
1 T Lemon juice
1 T Orange juice
1 T Tomato catsup
2 T Evaporated milk
1 x Salt; dash
1 x White pepper; dash
Scoop out melon with melon baller. Cut peel from oranges, remove
white membrane, and slice crosswise. Cut grapes in half and remove
seeds. Line a glass bowl with lettuce leaves; arrange melon balls,
orange slices, grapes, and walnuts in layers on top of lettuce. Mix
and blend well all ingredients for the dressing. Adjust seasonings.
Pour dressing over fruit. Let salad ingredients marinate for 30
minutes. Toss salad just before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fruit Soup
Categories: Fruits Soups
Servings: 2
2/3 c Apricot nectar
1 ts Cornstarch
1 T Brandy
1 T Honey
1/8 ts Ground allspice
1 c Peeled & sliced fruits *
* Peeled and sliced fruits can be papayas, peaches or pineapples; cut
up apricots, nectarines, or plums; or halved and pitted dark sweet
cherries.
~---------------------------------------------------------------------
--- In a nonmetal bowl stir together apricot nectar and cornstarch.
Stir in brandy, honey, and allspice. Micro-cook, uncovered, on 100%
power for 2 to 3 minutes or till the mixture is thickened and bubbly,
stiring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on
100% power for 45 seconds to 1 minute or till heated through. Chill
thoroughly, if desired. Serve hot or cold.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fruit Tarts
Categories: Cheese Fruits Pies
Servings: 4
1 x -----cheese tart shells-----
1/2 c Vegetable shortening
5 oz American cheese spread;1 jar
1 1/2 c Unbleached flour
1 x ----------filling-----------
2 ea Navel oranges;peel & section
8 1/4 oz Pineapple; crushed, 1 cn
1/4 c Sugar
5 ts Cornstarch
1/8 ts Salt
1/2 c Orange juice
1 ts Lemon juice
3/4 c Cheddar; sharp, shredded
CHEESE TART SHELLS: Combine the shortening and cheese spread in a
medium bowl. Cut flour into the cheese mixture with two knives until
well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches
long. Wrap completely in waxed paper or plastic wrap. Refrigerate
for 1 hour or longer. Preheat oven to 375 degrees F. Remove the
dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using
12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of
dough in the bottom of each. Overlap 5 slices around the outside of
each. Gently press together. Pierce the bottoms and sides with a
fork. Bake 18 to 20 minutes in the preheated oven until lightly
browned. Cool in the pans on a rack and gently remove the shells when
cold to the touch. FILLING: Cut each orange section into 3 pieces and
set aside. Drain the pineapple, reserving the syrup. Combine the
pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in
the rest of the ingredients except the cheddar cheese, and cook,
stirring gently, over medium heat until the mixture thickens and
bubbles. Stir in the orange pieces and pineapple. Refrigerate for at
least 1 hour. Spoon the chilled filling into the baked tart shells
and sprinkle each tart with about 1 Tbls of the cheddar cheese.
Refrigerate until serving time.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fudge
Categories: Candies Desserts
Servings: 20
3 c Sugar
3/4 c Margarine
2/3 c Evaporated milk
12 oz Semi-sweet chocolate chips
7 oz Marshmallow creme
1 c Nuts
1 ts Vanilla
Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to
full rolling bowl, stirring constantly. Continue boiling 5 min over
medium heat or until candy thermometer reaches 234f stirring
constantly to prevent scorching. Remove from heat; stir in chips
until melted. Add marshmallow creme, nuts and vanilla; beat until
well blended. Pour into greased 9x13" pan. Cool at room temperature,
cut into squares. Makes approx 3lb.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Fudge brownies
Categories: Desserts
Servings: 36
1 c Butter
4 oz Unsweetened chocolate
4 ea Eggs
1 x Pinch salt
2 c Sugar
1 c Sifted flour
1 ts Baking powder
1 ts Vanilla
1 c Chopped pecans
1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and
chocolate in small saucepan over low heat. Stir to blen and set aside
to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and
paking powder. Beat well. Blend in cooled chocolate, vanilla and
pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45
minutes or until knife inserted in center comes out clean. Cool before
cutting. from: _Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Gala Apricot Cheesecake
Categories: Cakes Desserts
Servings: 10
2 1/4 c Quick oats, uncooked
1/3 c Brown sugar, packed
3 T Unbleached all-purpose flour
1/3 c Margarine, melted
1 ea Env. unflavored gelatin
1/3 c Cold water
16 oz Cream cheese, softened
1/2 c Granulated sugar
2 T Brandy
1/2 c Dried apricots, fine chop
1 c Whipping cream, whipped
10 oz (1 jr) apricot preserves
1 T Brandy
Combine oats, brown sugar, flour and margarine, press onto bottom of
9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool
Soften gelatin in water; stir over low heat until dissolved. Combine
Cream Cheese and granulated sugar, mixing at medium speed on electric
mixer until well blended. Gradually add gelatin and brandy to cream
cheese mixture mixing until well blended. Chill until slightly
thickened; fold in apricots and whipped cream. Pour into crust; chill
until firm. Heat combined preserves and brandy over low heat; cool.
Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for
Cream Cheese
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: GARDEN PASTA
Categories: Main dish Low-cal
Servings: 6
5 ea Tomatoes, chopped
2 ea Celery, chopped
2 ea Carrots, chopped
1 ea Onion, medium, chopped
8 ea Green onion, chopped
1 pk Equal
1 ts Basil
1/4 ts Garlic powder
1/2 ts Salt
1/2 ts Pepper
1/2 ts Oregano
1 T Vegetable or salad oil
1 lb Spaghetti
Put the vegetables in a pot and cover tightly. Cook over medium heat,
stirring occasionally, for 10 min. Add seasonings. Cover pot, cook
medium-low heat for 5 minutes. Add oil and simmer for 30 min. or
until carrots are tender. Cook spaghetti, drain. Toss with the
sauce. Cal: 150; Fat: 1/2g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Garlic Coeurs a la Creme
Categories: Garlic Appetizers
Servings: 8
1 lb Low-fat cottage cheese
1 lb Cheese *
1 ea Purree **
2 c Plain yogurt
* Use either fresh, white goat cheese (Motrachet or Boucheron
(scrape off coating of wood ash or buy without.) preferably), or use
Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic.
----------------------------------------------------------------------
---- Rub the cottage cheese through a sieve into a mixing bowl. With a
wooden spoon, or electric mixer, beat the goat cheese and the garlic
puree into the cottage cheese. Beat in the yogurt. Line 8 coure a la
creme molds with damp cheesecloth, allowing an overhang. Spoon mixture
into molds, wrap an place on rack over a deep plate. Refrigerate
overnight to drain. Unwrap and unmold onto 8 small plates. Discard
Cheesecloth. Serve with thin brown bread, toast, or bagels and slices
of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme
molds, spoon mixture into a cheesecloth lined colander and refrigerate
overnight to drain. Unmold onto a serving platter and allow each
diner to scoop off a portion.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: GARLIC SAUCE
Categories: Sauces Appetizers
Servings: 1
1 ea Large head of garlic
10 ea Slices white bread
1 c Olive oil
1/2 c White vinegar
1 T Lemon juice
3 T Water
Peel and crush the garlic, the entire head. Remove the crusts from
the white bread, and place the crustless bread in a mixing bowl. Add
the garlic along with the olive oil and vinegar. Let this soften for 1
hour. Beat with an electric mixer until all is smooth. Don't do this
with a food processor as it will be too smooth. Add lemon juice,
slowly add water while the mixer is running so you will have a thick
and fluffy sauce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Garlic-Stuffed Mushrooms
Categories: Garlic Appetizers
Servings: 4
12 ea Medium mushrooms
3 T Unsalted butter
2 ea Scallions, sliced
1 1/2 T Coarsely ground pecans
1 1/2 T Fresh parmesan cheese *
1 1/2 T Bread crumbs
1/4 c Garlic bechemel
1 x Salt (to taste)
1 x Freshly ground white pepper
1 x Cayenne pepper
4 T Unsalted butter
4 T Unbleached all-purpose fl
* Grate the Fresh Parmesan Cheese for this recipe.
----------------------------------------------------------------------
---- Preheat oven to 450 degrees F. Clean the mushrooms. Remove the
stems and reserve. Parboil the mushrooms in just enough water to
cover, for 3 minutes, until barely cooked. Drain well, blot with
paper towels, and set aside until needed. If the tip of the stems seem
woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in
a skillet. Toss the chopped mushrooms stems and scallions. Saute
until tender and most of the mushroom juices have evaporated. Toss in
the pecans, pecans, bred crumbs, parmesan cheese, and remaining
tablespoon of butter. Stir until the butter is melted and absorbed.
Stir in the garlic bechamel. Add salt and freshly ground pepper to
taste. Stuff each mushroom cap with the mixture, mounding it neatly
over the top. Sprinkle each with some cayenne pepper. Put stuffed
mushrooms in a lightly oiled, shallow baking dish. Bake for 10
minutes or until heated through. Serve at once. GARLIC BECHAMEL: 2
1/2 C Scalded Milk (More or less, depending on the thickness of 1
X Salt and Freshly Ground White Pepper To Taste 1 Ea Large
Egg At Room Temperature. 1 X Garlic Puree From 3 Large Heads
Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the
flour. Let this roux cook over low heat, stirring constantly for 3 to
4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the
heat and cook gently, stirring frequently, for 10 to 15 minutes. Add
salt and pepper and whisk in the garlic puree. Remove from the heat.
Beat the egg in a bowl. Beat some of the sauce into the egg. Next
beat the egg mixture back into the garlic sauce. Taste and correct
seasonings. Store in the refrigerator, with plastic wrap placed
directly on the surface of the sauce, until needed. Thin with milk
before using if necessary.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Garlic-Wine Rice Pilaf
Categories: Garlic Vegetables
Servings: 4
1 x Rind of 1 lemon
8 ea Cloves garlic, peeled
1/2 c Parsley
6 T Unsalted butter
1 c Regular rice (not instant)
1 1/4 c Chicken stock
3/4 c Dry vermouth
1 x Salt & pepper to taste
Chop together the lemon rind, garlic and parsley. Heat the butter in
heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes.
Stir in the rice. Stir over medium heat for 2 minutes. Combine the
stock and wine in a saucepan. Heat until ti begins to bubble at teh
sides. Stir into rice; add salt and freshly ground pepper. Cover
tightly and simmer over very low heat for 20 minutes or until liquid
is absorbed and rice it tender. Fluff with a fork. Drape a towel
over the pot and cover the towel until it is time to erve. Serve hot
or at room temeperature.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Garlicky Clam Dip
Categories: Appetizers
Servings: 8
8 oz Cream cheese
1/2 ts Salt
1/2 T Garlic
1 x Fresh ground pepper (dash)
7 oz Clams; drained and minced
1/4 c Clam broth
1 1/2 ts Worcestershire
2 ts Lemon juice
Using garlic press, squeeze pulp and juice into softened cheese. Cream
with a spoon until smooth. Gradually add the remaining ingredients,
blending until smooth. For thinner dip, add more clam broth. Serve
with crackers, chips or veggies.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Garlicky Clam Dip
Categories: Appetizers
Servings: 8
8 oz Cream cheese
1/2 ts Salt
1/2 T Garlic
1 x Fresh ground pepper; dash
7 oz Clams; drained and minced
1/4 c Clam broth
1 1/2 ts Worcestershire
2 ts Leomon juice
Using garlic press, squeeze pulp and juice into softened cheese.
Cream with a spoon until smooth. Gradually add the remaining
ingredients, blending until smooth. For thinner dip, add more clam
broth. Serve with crackers, chips or veggies.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: German Beefsteaks
Categories: Beef German Main dish
Servings: 4
1 ea Hard roll; large, dry
1/2 c Water
4 T Vegetable oil
1 ea Onion; medium, chopped
1 lb Ground beef; lean
1/2 ts Salt
1/4 ts Pepper
4 ea Onion; medium, sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a
frypan; cook chopped onion until lightly browned. Transfer onion to a
bowl. Squeeze roll as dry as possible and mix roll with onion. Add
ground beef; blend well. Season with salt and pepper. Shape meat
inot 4 patties; cook about 5 minutes on each side or to desired
doneness. Remove and keep warm. Add sliced onions to pan drippings;
cook until lightly browned. Arrange beefsteaks on a platter and top
with onion rings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Gewurzplatzchen (Spice Cookies)
Categories: German Cookies Desserts
Servings: 6
1/2 c Butter or margarine
1/4 c Shortening
1 c Brown sugar; firmly packed
1 ea Egg; large
1/4 c Molasses
2 1/2 c Flour; unbleached, unsifted
1/4 ts Salt
2 ts Baking soda
1 ts Cinnamon
1/2 ts Ginger
1/2 ts Cloves; ground
1/2 ts Allspice; ground
Cream butter, shortening, and brown sugar thoroughly. Blend in egg
and molasses. Sift together the remaining ingredients. Stir into
sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart
on greased baking sheets. Flatten each ball with the bottom of a
glass that has been greased and dipped into sugar. Bake in preheated
350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and
store in airtight tins. Makes 4 dozen cookies.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Gilled salmon
Categories: Seafood Main dish
Servings: 6
6 x Medium salmon steaks
1/3 c Olive oil
4 x Cloves garlic, crushed
1/2 c Chopped parsley
1/4 ts Dried dill weed
1 ts Salt
1 c Fine dry bread crumbs
1/4 c Butter or marg., softened
Place salmon on well-greased broiler pan. Combine and blend oil,
garlic, parsley, dill weed and salt in blender. Stir in bread crumbs
and set aside. Brush steaks with butter. Broil about 4 inches from
heat 8 minutes or until fish flakes easily when tested with fork.
Spread about 2 tablespoons garlic mixture on each salmon steak. Return
to broiler and broil 1 or 2 minutes or until lightly browned.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Ginger Lime Dip
Categories: Dips Sauces
Servings: 1
1/2 c Mayonnaise
1/2 c Sour cream
2 ts Grated lime peel
1 T Lime juice
1 T Honey
1/2 ts Ground ginger
Stir all ingredients until well mixed. Cover; chill. Serve with
fruit. Makes 1 cup.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Ginger-Garlic Shrimp, China Royal
Categories: Garlic Fish Main dish
Servings: 4
16 ea Jumbo shrimp, with shell
1/4 c Vegetable oil
1 ea Piece ginger *
3 ea Cloves garlic peeled/crushed
2 ea Green onions/scallions **
1 x Salt & pepper to taste
* Ginger should be 1 inch long, peeled and minced. ** Green
Onions/Scallions should be trimmed and thinly sliced (Green
----------------------------------------------------------------------
---- Slit the shrimp up the back with a sharp knife and remove the
vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy
skillet. When the oil is rippling, throw in the shrimp and stir-fry
over high heat for 2 minutes. Drain very well. Return 1/2 T oil to
the wok. Heat. Throw in the shrimp along with the ginger, garlic,
and onions. Stir-fry for 20 seconds. Season with salt and freshly
ground pepper. Stir-fry for an additional 20 seconds. Serve at once.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: GINGERED CARROTS
Categories: Vegetables
Servings: 6
6 ea Medium carrots, 1" pieces
1 T Sugar
1 ts Cornstarch
1/8 ts Ground nutmeg
1/4 ts Ground ginger
1/4 c Orange juice
1 ts Low fat margarine
Steam carrots just until tender; drain. While carrots are cooking,
combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add
ornage juice. Cook over medium heat, stirring constantly, until sauce
thickens. Cook 1 min, then remove from heat and stir in margarine.
Place carrots in a serving dish, pour sauce over them, tossing to coat
evenly. Cover and let stand 4 to 5 min before serving. Cal: 52 Fat 1g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Gingersnap gravy
Categories: Cajun Sauces
Servings: 6
1 x -------seasoning mix--------
1 ts Black pepper
1/2 ts Salt
1/2 ts White pepper
1/2 ts Ground ginger
1/2 ts Dried thyme leaves
1/4 ts Rubbed sage
1/4 ts Ground cayenne pepper
1/8 ts Ground cumin
1 x ------main ingredients------
2 T Chicken, pork, or beef fat
2 T Unsalted butter
3/4 c Finely chopped onions
1/2 c Finely chopped celery
1/2 ts Minced garlic
6 c Basic chicken stock
1 c Pan drippings from chicken
8 ea Gingersnap cookies
1 ts Light brown sugar, to taste
1 ts Ground ginger, to taste
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat. When
almost melted, add the onions, celery, and garlic; saute 5 minutes,
stirring occasionally. Stir in the seasoning mix and cook 5 minutes
more, stirring occasionally. Add the stock and pan drippings; bring to
a boil over high heat and boil rapidly until liquid reduces to about 1
quart, about 25 minutes. Then crumble the gingersnaps into the stock
mixture and whisk with a metal whisk until they are dissolved.
Continue cooking 10 minutes, whisking frequently and making sure the
gingersnaps are thoroughly dissolved. During this time, taste the
gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon
brown sugar and the 1 teaspoon ginger or add both to taste. Strain the
gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana
Kitchen"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Glazed Pork Loin Roast
Categories: Meats Main dish
Servings: 8
1 ea Fresh pork loin roast *
1 ea Clove garlic, cut into 1/4's
1 ts Salt
1 T Orange marmalade
1 ts Prepared mustard
1/2 ts Dried thyme leaves
* Pork roast should be 2 to 2 1/2 lbs boneless roast.
~---------------------------------------------------------------------
----- Make 4 slits in fat on pork roast with tip of sharp knife,
insert a piece garlic in each slit. Sprinkle roast with salt. Mix
marmalade, mustard and thyme, spread on roast. Place roast in 16 x
10-inch cooking bag. Close bag loosely with string (leave hole the
size of finger in closure). Place roast on microwve roast- ing rack
in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low
(30%) 30 minutes; turn roast over and turn dish one-half turn.
Microwave until roast is done (170 degrees F on meat thermometer
inserted in several different places in roast), 20 to 25 minutes. Let
stand 10 minutes in bag in microwave. Serve with Meat Juices.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Glogg
Categories: Beverages
Servings: 2
1 ts Finely shredded orange peel
1 ea Inch stick cinnamon, broken
1 ea Whole clove
1 ea Cardamom pod, opened
1 3/4 c Sweet red wine
1/4 c Whiskey
2 ts Raisins
1 ts Honey
4 ea Whole, blanched almonds
For spice bag, tie orange peel, stick cinnamon, whole clove and opened
cardamom pod in cheesecloth. In a 4-cup measure combine wine,
whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50%
power about 6 minutes or till heated through, but not boiling. If
desired, cover and let stand at room temperature for 2 to 3 hours to
develop more flavor. If wine wine mixture is allowed to stand,
micro-cook, uncovered on 50% power about 6 minutes more or till heated
through, but not boiling. Remove spice bag. Serve in mugs. Add some
almonds to each mug.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Gloria Moss Old Fashioned Pumpkin Pie
Categories: Desserts Pies
Servings: 6
1 x Pastry for 9 in pie crust
1 x Beaten egg
1 c Dark brown sugar
1 x Pinch of salt
1 T All purpose flour
2 ts Cinnamon
1 ts Ground ginger
1/2 ts Ground cloves
1/2 ts Ground allspice
1/2 ts Grated nutmeg
3 ea Eggs, beaten
1 c 14 oz mashed cooked pumpkin
1 1/2 c Milk
3 ts Brandy or rum
1 x Whipped cream, garnish
Line a deep 9 inch pie plate with pastry. Flute edges and brush
bottom of pastry with beaten egg. Refridgerate. To prepare filling,
combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and
nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add
to filling mixture. Chill well. Add brandy or rum to filling; pour
into pie shell. Bake at 450 degrees F for 10 minutes, lower heat
setting to 400 degrees F and bake for 1/2 hour
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Golden Cheddar Corn Bread
Categories: Breads
Servings: 6
1 c Corn meal; white if poss.
1 c Unbleached flour
1 ts Baking powder
1 1/2 ts Salt
10 oz Cheddar; sharp, shredded
1 c Milk
1/4 c Butter, melted
1 ea Egg; lg, beaten
Combine the dry ingredients and then stir in the cheddar cheese.
Combine the milk, butter and egg then add them to the dry ingredients,
mixing until just moistened. Pour into a greased 8-inch square baking
pan and bake at 425 degrees F for 35 minutes. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Golden Spoon Bread
Categories: Breads Cheese Quickbreads
Servings: 6
10 oz Cheddar; sharp, grated
2 c Milk
4 ea Egg yolks; lg
1 c Corn meal; yellow
1/4 c Butter
1 ts Sugar
1/2 ts Salt
4 ea Egg whites; lg
Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in
a small bowl and set aside. Scald the milk in the top of a double
boiler. Meanwhile beat the egg yolks until thick and lemon-colored
then set them aside. When the milk is scalded, add the corn meal very
gradually, stirring constantly. Stir until the mixture thickens and
becomes smooth. Remove the top of the double boiler from the simmering
water and gradually add the beaten egg yolks, stirring constantly. Mix
in the grated cheese, butter, sugar and salt. Beat the egg whites, in
a small bowl, until round peaks are formed. Gently spread the beaten
egg whites over the corn meal mixture then carefully fold together
until just blended. Turn the mixture into the greased casserole dish.
Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or
cake tester comes out clean when inserted in the center of the dish.
Serve piping hot with butter and maple syrup or honey.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Golden Treasure Pie
Categories: Cheese Desserts Fruits
Servings: 8
17 oz Pineapple; crushed, 2 cn
1/2 c Sugar
2 ts Cornstarch
2 ts Water
2/3 c Sugar
1 ts Butter or margarine
1/4 c Unbleached flour
1 c Cottage cheese; creamed, *
1 ts Vanilla
1/2 ts Salt
2 ea Eggs; lg, slightly beaten
1 1/4 c Milk
1 ea Unbaked 10-inch pie shell
* Use the small curd type of creamed cottage cheese for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and
water in a small saucepan. Cook over medium heat, stirring
constantly, until the mixture comes to a boil. Cook for 1 minute
more. Remove from the heat and cool to room temperature. Combine the
2/3 cup of sugar and butter in a bowl, beating, using an electric
mixer set on medium speed, until well blended. Add the flour, cottage
cheese, vanilla, and salt, beating until smooth. Add the eggs, one at
a time, beating well after each addition. Blend in the milk. Pour the
pineapple mixture into the unbaked pie shell and then gradually pour
the cottage cheese mixture over the pineapple layer, being careful not
to disturb the first layer. Bake at 450 degrees F. for 15 minutes,
then reduce the temperature to 325 Degrees F. and bake for 45 minutes
more, or until a knife inserted halfway between the center and edge
comes out clean. Cool on a wire rack and serve at room temperature.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: GRAND MARNIER MARMALADE
Categories: Fruits
Servings: 1
2 c Thinly sliced kumquats
2 c Navel oranges, seed, chop
7 c Water
1 ts Grated fresh lemon rind
3/4 c Grand marnier
1 ea Sugar equal to cooked fruit
Place kumquats, oranges, and water in glass bowl. Cover and let stand
in a cool place for 12 hours. Pour into medium saucepan and bring to a
full, rolling boil over high heat. Cook for about 15 minutes, stirring
frequently. Remove from heat and stir in lemon and Grand Marnier.
Measure this mixture and add equal amount of sugar. Again bring to a
boil and cook, stirring frequently, for about 30 minutes. When mixture
begins to gel, remove from heat and immediately pour into hot
sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. From: Gourmet
Preserves, Judith Choate
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Gratin Of Potatoes And Cheese
Categories: Garlic Vegetables
Servings: 8
2 ea Lg. cloves garlic *
4 ea Lg. idaho potatoes **
1 x Salt & pepper to taste
2 c Grated gruyere cheese
2 pt Whipping cream
* Garlic cloves should be peeled and split. ** Potatoes should be
peeled and sliced paper-thin. (Slice at the last minute so that they
do not darken; do not soak in cold water).
----------------------------------------------------------------------
---- Preheat the oven to 325 degrees F. Rub the bottom and sides of a
gratin dish with the cut sides of the garlic. Leave the garlic in the
dish. Cover with a layer of potatoes. Sprinkle with some salt and
freshly ground pepper and cheese. Pour some cream over the whole
thing. Repeat until all the potatoes, cream, and cheese are used.
Place the pan, uncovered in the oven. (Put a baking sheet underneath
to catch spills.) Bake for 1 hour or more, until the top is browned
and the cream has cooked down to a thick sauce. During the first 1/2
hour of cooking, use a broad spatula to push the top layers of
potatoes into the cream every once in a while. Serve hot, at room
temerature or cold.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Green Beans Amadine
Categories: Nuts Vegetables
Servings: 2
1 c Frozen cut green beans
2 ts Water
2 ts Butter or margarine
2 T Slivered almonds, toasted
1/2 ts Lemon juice
Place green beans in a small nonmetal bowl. Sprinkle with water.
Micro-cook, covered, on 100% power for 5 to 6 minutes or just till
tender. Let stand, covered, while preparing butter mixture. For
butter mixture, in a custard cup micro-cook butter or margarine,
uncovered, on 100% power for 30 to 45 seconds, or till melted. Stir
in toasted almonds and lemon juice. Drain green beans; spoon butter
mixture over green beans.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Green Beans And Bamboo Shoots
Categories: Vegetables
Servings: 4
10 oz (1 pk) frozen green beans *
1 c Bamboo shoots **
1 T Margarine or butter
1/4 ts Salt
1/4 ts Sugar
1/4 ts Ground ginger
* Green beans should be french cut. ** Bamboo shoots shoud be
cut into 1/2-inch pieces.
~---------------------------------------------------------------------
----- Cover and microwave frozen green beans in 1-qt casserole on high
(100%) until tender, 6 to 7 minutes, drain. Stir in remaining
ingredients. Microwave uncovered until hot, about 1 minute.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Green Beans With Dill
Categories: German Vegetables
Servings: 4
9 oz Cut green beans; frozen(1pk)
1/3 c ;water, boiling
1 ea Beef bouillon cube
1 ts Dillweed or dillseed
2 T Butter
Place frozen green beans in saucepan with boiling water, bouillon
cube, and dill. Cover; bring to a boil. Separate beans with a fork,
reduce heat and simmer for 10 minutes or until tender. Drain. Stir
in butter and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Green Onion Dip
Categories: Dips
Servings: 1
1 c Mayonnaise
1 c Sour cream
1/2 c Sliced green onion
1/2 c Parsley sprigs
1 ts Dijon mustard
1 ea Clove, crushed
In blender or food processor blend all ingredients until almost
smooth. Cover; chill. Makes 2 cups.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Green-Bean Salad
Categories: German Salads Vegetables
Servings: 4
1 lb Green beans; fresh *
1 x ;boiling salted water
1/4 c Stock; **
3 T Vinegar
3 T Vegetable oil
2 ea Onions; med., thinly sliced
1/2 ts Dried dillseed
1 ts Sugar
* Green beans should be sliced lengthwise (French Cut). ** Stock
is the water that the green beans were cooked in. (Not regular
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Cook beans in boiling salted water until just tender. Reserve
1/4 cup of the cooking liquid and drain off the rest. Prepare sauce
by combining vinegar, oil, reserved vegetable stock, onions, dill, and
sugar; stir until blended. Pour mixture over beans; marinate several
hours before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Grilled Bratwurst
Categories: German Main dish
Servings: 6
6 ea Bratwursts
12 oz (1 can) beer
1 ea Onion; med., chopped
6 ea Peppercorns
4 ea Cloves
6 ea Hard rolls
Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5
inches from charcoal about 10 minutes, until browned. Sprinkle with
water to form a crisp skin. Serve in hard rolls with Dusseldorf-style
mustard.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Grilled Chicken Breasts in Raspberry Vinegar Marin
Categories: Poultry Main dish
Servings: 6
4 ea Chicken breasts halves
1/2 c Raspberry or wine vinegar
1/4 c Chicken stock
2 T Olive oil
1 T Lemon juice
1 ts Grated lemon peel
1 ea Shallot, finely chopped
1/2 ts Dried tarragon leaves
1 x Black pepper
Remove excess fat from chicken breasts; place them in sealable plastic
bag or non-aluminum bowl. Combine remaining ingredients; pour evenly
over chicken breasts. Seal bag or cover bowl; marinate in
refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken
from marinade. Arrange in one layer in large, shallow microwaveable
dish, with thicker parts toward outer edges. Pierce skin in several
places with sharp knife. Cover with waxed papper. Microwave at high 4
minutes per pound. Turn over and rearrange part-way through cooking.
Transfer immediately to preheated grill, skin side up, over low heat.
Turn often for even grilling. Cook until tender and juices run clear
when chicken is pierced with fork, 10 to 20 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Grilled Lamb Chops
Categories: Main dish Meats Bar-b-q
Servings: 4
1 c Red current jelly
1 c Poupon mustard
1 ea Rack of lamb
1 c White wine
1/2 c Butter
1/2 c Shallots (minced)
2 T Rosemary (crushed)
Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes
to melt jelly. Remove lamb chops from rach and French cut, being
careful not to remove the fat from the eye (the fat will protect the
meat from burning on the grill). Allow sauce to cool completely.
Submerge lamb chops in sauce and allow to marinade overnight (place in
refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to
medium-rare), basting with sauce as it cooks. Turn once half-way
through cooking time. Prepare garnish sauce by browning shallots in
butter and stirring in the white wine and rosemary. Serve lamb with
garnish sauce and grilled potatoes and vegtables. NOTE: The marinade
sauce also goes well with other foods including mushrooms.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Grilled Lime Chicken
Categories: Low-cal Barbecue Poultry
Servings: 6
1/4 c Chopped fresh parsley
1/2 ts Freshly ground pepper
1/2 ts Grated lime rind
2 T Lime juice
1 c Dry white wine (or chablis)
6 x Chicken breast halves *
* 6 (4 oz each) skinned, boned chicken breast halves Combine all
ingredients except chicken in a shallow baking dish. Add chicken,
turning to coat. Cover and marinate in refrigerator for 1 day. Remove
chicken from marinade, reserving marinade. Coat grill rack with Pam,
place rack on grill over med-hot coals. Place chicken on rack, and
cook 5 minutes on each side or until done, basting with reserved
marinade. PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g
carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg
calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Grilled Salmon & Cheddar Sandwiches
Categories: Cheese Fish Main dish
Servings: 4
1 lb Salmon; 1 cn
1 ts Onion; grated
10 oz Cheddar; md, *
1 ts Lemon juice
1/4 c Mayonnaise
* Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Mix the salmon with the onion, lemon juice, and mayonnaise.
Spread the mixture on thick slices of French bread and top with a
slice of cheddar cheese. Add a top slice of bread and butter both
sides of the sandwich generously. Grill until brown, then turn and
brown the other side, and the cheese is melted. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Grilled Salmon & Cheddar Sandwiches
Categories: Cheese Fish Main dish
Servings: 4
1 lb Salmon; 1 cn
10 oz Cheddar; md, *
1/4 c Mayonnaise
1 ts Onion; grated
1 ts Lemon juice
* Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Mix the salmon with the onion, lemon juice, and mayonnaise.
Spread the mixture on thick slices of French bread and top with a
slice of cheddar cheese. Add a top slice of bread and butter both
sides of the sandwich generously. Grill until brown, then turn and
brown the other side, and the cheese is melted. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Grilled Seafood Kabobs
Categories: Appetizers Bar-b-q Seafood
Servings: 4
1 lb Large shrimp (deveined)
1 lb Freah sea scallops
1 lb Large mushrooms
17 oz Bottled bar-b-q sauce
1/4 c Honey
4 T Stone ground dijion mustard
8 ea Wooden skewers
2 lb Fresh fruit (as garnish)
Combine the bar-b-q sauce, honey and mustard in a bowl and mix well.
Place alternating groups of shrinp, sea scallops and mushrooms on the
skewers. Place completed kabobs in a baking pan. Spoon the marinade
over the kabobs and allow to set for 12 hours (or over- night) in the
refrigerator. Grill over direct heat for 7 to 8 minutes or until the
shrimp have turned pink, turing frequently to prevent buring. Baste
with marinade and use a covered grill to insure snokey flavor. Garnish
with fresh fruit.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Grilled Shark To Die For
Categories: Seafood Main dish
Servings: 6
1/2 c Soy sauce
1/2 c Orange juice
1/4 c Catsup
1/4 c Chopped fresh parsley
2 T Lemon juice
1/3 T Ground pepper
2 x Cloves garlic, minced
6 x Shark steaks, or
6 x Swordfish or salmon steaks
Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice,
pepper, and minced garlic. Add fish; cover and marinate in
refrigerator for 2 hours. Remove fish from marinade, reserving
marinade. Grill fish over hot coals 6 minutes on each side or until
fish flakes easily when tested with a fork, basting frequently with
marinade.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Grilled swordfish with barbecue sauce
Categories: Seafood Main dish
Servings: 6
2 lb Swordfish fillets
1 c Catsup
1/3 c Lemon juice
1/4 c Oil
2 ts Worcestershire sauce
1 x Clove garlic, minced
1/2 c Chopped onion
1/4 c Water
1 ts Sugar
1/4 ts Hot pepper sauce
1 x Small bay leaf
Place fish in single layer in shallow baking dish. Combine 1/2 cup
catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over
fish. Cover and refrigerate about 1 hour, turning fish once. Remove
fish, reserving sauce. Use half of reserved sauce for brushing fish
while grilling. Combine remaining half of sauce with remaining
catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer
about 20 minutes to blend flavors and thicken. Meanwhile, place fish
on well-greased, hinged wire grills. (If barbecuing fish on standard
grill, brush fish with oil before cooking.) Cook about 5 inches from
moderately hot coals 8 minutes. Baste with reserved sauce. Turn and
cook 7 to 8 minutes longer, or until fish flakes easily when tested
with fork. Brush fish with more sauce as needed during cooking. To
serve, spoon hot barbecue sauce over fish.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Grouper & horseradish sauce
Categories: Seafood Main dish Microwave
Servings: 4
1 ea Small green pepper, sliced
1 lb Grouper
1/4 ts Pepper
4 ea Onion slices, thin
1/3 c Catalina dressing
2 T Prepared horseradish
1/4 ts Hot sauce
1 T Lemon juice
Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap &
vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate.
Quarter fish, arrange in pie plate, sprinkle with pepper; top with
bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until
fish flakes easily. Drain & cover. Combine salad dressing and next
three ingredients in 1-cup glass measure; stir. Microwave @ high for
1 minute. Serve sauce with fish and garnish with lemon wedges.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Guacamole
Categories: Dips
Servings: 5
1 ea Yellow onion quartered
1 ea Juice of 1/2 a lemon
1/3 c Mayonnaise
1/2 ts Crushed chili peppers
1/2 ts Salt
2 ea Ripe avocados, halved pitted
Put the metal blade chopping in your food procesor, then place the
onion, lemon juice, mayonnaise, chili peppers and salt in the work
bowl. Run the processor nonstop for 10 seconds. The onion should be
minced, and the other ingredients blended together. Use a tablespoon
to scoop out large chunks of avocado into the work bowl. Clean out
each avocado shell as thoroughly as possible. Distribute the chunks
of avocado around the chopping blade of the food processor. Pulse
process two or three times, until the mixture is churned, but lumpy
(like cottage cheese).
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Gugelhupf
Categories: German Cakes Desserts
Servings: 8
1 pk Yeast; dry active
1 c Milk; scalded then cooled
1 c Sugar
1 c Butter or margarine
5 ea Eggs; large
1 ts Vanilla extract
1 x Lemon; rind of, grated
3/4 c Raisins
1/3 c Almonds; ground (2 oz pk)
1/2 ts Salt
4 c Flour; unbleached, unsifted
Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and
butter until light and fluffy. Beat in eggs, one at a time. Stir in
vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add
milk and flour mixtures, alternately, ending with the flour mixture.
Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into
pan. Cover and let rise until doubled in bulk, about 2 hours. Bake
in preheated 375 degree F. Oven for 40 minutes or until browned and
done. Serve warm with butter. * The gugelhopf mold is know also as a
turban-head pan. If this is not availiable, you can use the others
with the same results.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Gulaschsuppe (Goulash Soup)
Categories: German Soups
Servings: 6
2 c Onion; chopped
1/4 c Shortening
3 ea Green bell peppers; chopped
3 T Tomato paste
1 lb Beef cubes; 1-inch cubes
1 x Red pepper; dash
1 ts Paprika
2 ea Garlic cloves; minced
6 c Beef broth; *
1 T Lemon juice
1/4 ts Caraway seeds
* Beef Broth can be either canned or home made (home made is
preferred.)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Fry onions in hot fat until transparent. Add green peppers and
tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and
remaining ingredients. Simmer about 1 1/2 hours, until meat is
tender. (Add cubed potatoes if you like and simmer until potatoes are
done.) Best when reheated and served the second day.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Half-Time Beef Sandwiches
Categories: Sandwiches
Servings: 6
2 ts Lemon juice
1 x Small apple,finely chopped
1 x 3-oz pkg. cream cheese
1 T Milk
1 T Prepared horseradish
1/4 c Walnut pieces
6 ea Kaiser rolls, split
6 ea Lettuce leaves
1 lb Thinly sliced roast beef
2 T Sliced green onions
Sprinkle lemon juice over apple. Combine cream cheese, milk and
horseradish. Stir in apple and walnut pieces. Spread cut sides of
rolls with equal amounts of the cream cheese mixture. Place equal
amounts of lettuce, beef and grean onion on each bottom roll half.
Cover with tops.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Halibut Orange
Categories: Fish Main dish
Servings: 2
2 lb Halibut, fresh or frozen
4 T Butter
1 ea Rind of orange
1 ea Juice of orange
1 ts Lemon juice
1 ea Salt and pepper to taste
1/8 ts Nutmeg
1/4 c Minced parsley
If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper
towel for a few minutes to remove excess moisture. Place fish in a
single layer in large, thickly buttered, microwave safe baking dish.
Combine the remaining ingredients, except the parsley, and pour over
the fish. Bake at high for 10 to 12 minutes, or until fish flakes
easily. Let stand 5 minutes, then remove to a hot serving dish. Pour
any sauce remaining in the dish over the fish. Sprinkle with minced
parsley and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hamburg-Style Fish Salad
Categories: German Salads Fish
Servings: 4
1 T Butter
1 lb White fish fillets; *
1/2 c ;hot water
4 ea Eggs; large, hard cooked
2 ea Pickles; dill
1 T Capers
1 x -----------sauce------------
2 T Mayonnaise
2 T Sour cream
2 ts Lemon juice
1 ts Mustard; dijon-style
1/2 ts Salt
1/4 ts Pepper; white
1 x ----------garnish-----------
1 ea Egg; large, hard cooked
4 ea Beets; canned, slices
* Fillets may be fresh or frozen. They can include cod, turbot, or
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Melt butter in a frypan. Place fish in frypan and pour hot water
over fish. Bring to a boil, cover, lower heat and simmer gently for
10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles.
Drain fish, cool and cut into cubes. Prepare salad sauce by blending
mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a
separate bowl gently mix fish cubes, egg and pickle slices and capers.
Arrange fish mixture in individual dishes and spoon salad sauce over
tops. Chill for 30 minutes. To garnish, cut remaining egg into eight
pieces and chop beet slices. Arrange garnish on each serving. Serve
immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Harvest Cornish Hens
Categories: Main dish Poultry
Servings: 8
4 ea 1 3/4 lb. fresh or frozen ro
1 x Salt
1 x Pepper
2 T Olive or salad oil
1 ts Dried parsley flakes
1/4 ts Dried thyme leaves
1 T Butter or margarine
1 ea 10-oz bag carrots, sliced 1/
1 ea 10-oz container brussel spro
1 ea 12-oz. package mushrooms, sl
1 x Milk
1 T All-purpose flour
1 ts Chicken-flavor instant bouil
1 x Parsley sprigs for garnish
Calories per serving: 435
Fat grams per serving: 23 Approx. Cook Time:
Cholesterol per serving: 105
Remove giblets and necks from Rock Cornish Hens; refrigerate to use in
soup another day. Rinse hens with running cold water; pat dry with
paper towels. Sprinkle inside body cavity with salt and pepper. Fold
neck skin to back; lift wings toward neck, then fold them under back
of hen so they stay in place. With string, tie legs and tail of each
hen together. Place hens, breast-side up, on rack in roasting pan. In
a cup, mix olive or salad oil, dried parsley flakes, dried thyme
leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil
mixture. Roast hens in 350 degree oven about 1 1/4 hours, brushing
hens occasionally with drippings in pan. Hens are done when legs can
be moved up and down easily or when fork is inserted between leg and
body cavity and juices that escape are not pink. Toward the end of
roasting hens, in 12-inch skillet over medium-high heat, in hot
margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until
golden. Add 1/2 cup water; over high heat, heat to boiling. Reduce
heat to medium-low; cover and cook 5 to 10 minutes until vegetables
are tender-crisp, stirring occasionally; keep warm. When hens are
done, discard strings. Place hens on warm large platter; keep warm.
For gravy, remove rack from roasting pan; pour pan drippings into
1-cup measure; let drippings stand a few seconds until fat deparates
from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart
saucepan; skim and discard any remeining fat. In saucepan over high
heat, in hot fat, cook mushrooms until tender and golden, stirring
occasionally. Stir enough milk into meat juice to measuring to equal 1
cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended.
Add 1/2 cup water to roasting pan; stir to loosen brown bits from
bottom of pan. Pour water and brown bits into mushrooms in saucepan.
Add meat-juice mixture; cook over high heat, stirring constantly until
mixture boils and thickens slightly; boil 1 minute. To serve, arrange
vegetables on platter with Cornish hens. Garnish with parsley sprigs.
Serve with mushroom gravy.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Haselnusstorte (Hazelnut Torte)
Categories: German Cakes Desserts
Servings: 8
5 ea Eggs; large, separated
3/4 c Sugar
6 T ;water
1 3/4 c Cake flour; sifted
1 ts Baking powder
1 1/2 c Hazelnuts (filberts);ground*
1 ts Vanilla extract
2 T Confectioners' sugar
1 c Cream; heavy, whipped
1 x Fresh strawberries,if desire
Beat the egg yolks and sugar until very light, about 5 minutes. Slowly
add the water. Sift the flour and baking powder together. Mix with 1
cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg
whites until soft peaks form. Gently fold the beaten whites into the
batter. Pour into a greased and floured 10-inch springform pan. Bake
at 375 degrees F for 30 minutes or until cake is done. Cool cake on a
wire rack. When completely cooled, split the cake into 2 layers.
Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts
into the whipped cream. Spread whipped cream between the 2 cake
layers and on top of the cake. Chill until serving time. Garnish with
fresh strawberries, if desired. * Hazelnuts are available at most
stores under the name of Filberts. They should be blanched. To
blanch, boil the nuts for 5 minutes and when they are cool enough to
handle, remove the skins. To grind, place about 1/4 cup at a time in
a blender, or chop as finely as you can with a sharp knife.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hearthside Cheddar Bread
Categories: Breads Cheese Fruits
Servings: 4
2 1/2 c Unbleached flour
1/2 c Sugar
2 ts Baking powder
1 ts Salt
1/2 ts Cinnamon; ground
3/4 c Milk
1/4 c Vegetable oil
2 ea Eggs; lg
1 1/2 c Apples; cooking, *
2 c Cheddar; sharp, shredded
3/4 c Walnuts or pecans; chopped
* Apples should be the cooking type (sour not sweet eating apples).
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X
5-inch loaf pan. In a large bowl, combine the flour, sugar, baking
powder, salt and cinnamon. Make a well in the center of the dry
ingredients and add the milk, oil, and eggs. Stir until thoroughly
combined. Gently stir in the chopped apples, cheddar cheese, and
nuts. Bake for 1 hour and 15 minutes in the preheated oven until
loaf is browned and sounds hollow when tapped on the bottom. Cool in
the pan on a rack for 5 minutes. Remove from the pan and cool to room
temperature, on a wire rack, before slicing.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hearty Meatless Chili
Categories: Soups Main dish
Servings: 4
1 ea Env. soup mix *
4 c Water
16 oz (1 can) chick peas **
16 oz (1 can) red kidney beans ***
14 1/2 oz (1 can) tomatoes ****
1 c Lentils, rinsed & drained
1 ea Large stalk celery *****
1 T Chili powder
2 ts Ground cumin
1 ea Med. clove garlic fine chop
1/4 ts Crushed red pepper
* One of the following soup mixes can be used. Onion,
Onion-Mushroom, ** Use either chick peas or garbanzos, rinsed and
drained. *** Rinse and drain the Kidney beans. **** Tomatoes
should be whole peeled tomatoes UNdrained and chopped. ***** Celery
stalk should be coarsely chopped.
~---------------------------------------------------------------------
----- In large saucepan or stockpot, combine all ingredients. Bring
to a boil, then simmer, covered, stirring occasionally, 20 minutes or
until lentils are almost tender. Remove cover and simmer, stirring
occasionally, an additional 30 minutes or until liquid is almost
absorded and lentils are tender. Serve, if desired, over hot cooked
brown or white rice and top with shredded cheddar cheese. Makes about
4 (2 cup) servings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: HEARTY VEGETABLE SOUP
Categories: Soups Vegetables
Servings: 10
15 oz Can red kidney beans
32 oz Canned tomatoes, cut up
15 oz Canned great northern beans
15 oz Garbanzo beans
1/2 c Water
3 ea Onions, medium, chopped
2 ea Green peppers, med. chopped
2 ea Celery stalks, sliced
1 ea Zucchini, halved length,slic
2 ea Cloves garlic, minced
2 ts Dried basil, crushed
1/4 ts Pepper
1 ea Bay leaf
Combine the undrained tomatoes, undrained beans, water, and remaining
vegetables and seasonings in a 4-quart Dutch oven. Bring to boil.
Reduce the heat; cover and simmer for about 1 hour or until vegs. are
tender. Cal: 180 per serving; 1/4g fat.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Heavenly Chocolate Cheesecake
Categories: Cakes Desserts
Servings: 10
2 c Vanilla wafers, fine crush
1 c Ground toasted almonds
1/2 c Butter, melted
1/2 c Sugar
12 oz Milk chocolate chips
1/2 c Milk
1 ea Env. unflavored gelatin
16 oz Cream cheese, softened
1/2 c Sour cream
1/2 ts Almond extract
1/2 c Heavy cream, whipped
1 x Garnishes *
* Garnishes to include whipped cream and chocolate shavings
(optional).
----------------------------------------------------------------------
----- In large bowl, combine vanilla waver crumbs, almonds, butter and
sugar; mix well. Pat firmly into 9-inch springform pan, covering
bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not
boiling) water milk chocolate chips; stir until smooth. Set aside.
Pour milk into small saucepan; sprinkle gelatin on top. Set aside for
1 minute. Cook over low heat, stirring constantly until gelatin
dissolves. Set aside. In large bowl, combine cream cheese, sour
cream, and melted chocolate chips; beat until fluffy. Beat in gelatin
mixture and almond extract. Fold in whipped cream. Pour into
prepared pan. Chill until firm (about 3 hours). Run knife around
edge of cake to separate from pan; remove rim. Garnish with whipped
cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Heavenly Dessert Cheesecake
Categories: Desserts Cakes Low-cal
Servings: 10
1 T Graham cracker crumbs
1 c Low fat cottage cheese
16 oz Nufchatel cheese*
2/3 c Sugar
2 T Unbleached all-purpose flour
2 T Skim milk
1/4 c Almond extract
* Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese
and it should be softened.
~---------------------------------------------------------------------
----- Lightly grease bottom of 9-inch springform pan. Sprinkle with
crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in
blender container Cover; process on high speed until smooth. In large
mixing bowl of electric mixer, combine cottage cheese, neufchatel
cheese, sugar and flour. Mix at medium speed until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in milk
and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes
or until center is almost set. (Center of cheesecake appears to be
soft, but firms upon cooling.) Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Top with fresh slices of
strawberries or blueberries, if desired. VARIATION: Prepare pan as
directed; omit blender method. Place cottage cheese in large bowl of
electric mixer; beat cottage cheese at high speed until smooth. Add
neufchatel cheese, sugar, and flour, mixing at medium speed until well
blended. Continue as directed.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Heirloom Raisin Muffins
Categories: Muffins Breakfast Brunch
Servings: 4
1 c Raisins
1 c Water
1/2 c Butter/regular margarine
1/4 c Sugar
2 ea Large eggs
1 1/2 c Unbleached flour, sifted
1 ts Baking powder
Combine raisins and water in saucepan. Bring to a boil, reduce heat
and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add
enough water to reserved liquid to make 1/2 cup. Cool well. Cream
together butter and sugar in bowl until light and fluffy, using
electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift
together flour and baking powder. Add flour mixture alternately with
1/2 cup of reserved raisin liquid into creamed mixture, mixing well
after each addition. Stir in raisins. Spoon batter into greased
3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F.
oven 18 minutes or until golden brown. Serve hot with homemade jam or
jelly.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Herb and oil Marinade
Categories: Sauces
Servings: 1
1 x Juice and rind of 1 orange
1/4 c Lemon juice
1/4 c Vegetable oil
1/2 ts Ginger
1/2 ts Sage
1 x Clove of garlic, minced
1 x Freshly ground pepper
Combine ingredients. Allow meat to marinate in shallow glass dish for
4 hours in refrigerator. Baste with marinade during broiling or
barbequing.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Herbed Garlic Croutons
Categories: Appetizers Croutons
Servings: 4
4 T Margarine (unsalted)
2 x Cloves garlic, minced
1/2 ts Basil
1/2 ts Oregano
2 c Whole wheat bread cubes,1/2"
In a large skillet, heat margarine. Add seasonings. Cook for about 1
minute to soften. Stir in bread cubes and saute until browned and
crisp. Scatter on tops of soups or salads just before serving. Makes
2 cups. VARIATIONS: - try other seasonings of your choice such as
curry powder, cut into cubes. Spread on ungreased baking sheet. Toast
in 400 deg F oven for about 10 minutes, turning occasionally, until
golden brown and crisp. Store in tin at room temperature for 1-2
days; some of their crispness will be lost if stored in plastic
container. They may be reheated and crisped in 350 deg F oven for 5
minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Herbed Tomato Soup
Categories: Herbs Soups
Servings: 2
2 T Chopped onion
1 T Butter or margarine
8 oz (1 can) tomato sauce
1/4 ts Dried basil, crushed
1/8 ts Dried thyme, crushed
1 x Dash freshly ground pepper
1 c Water
1 ts Instant chicken bouillon
1 x Parmesan croutons
In a 4-cup measure micro-cook onion and butter or margarine,
uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender
but not brown. Stir in tomato sauce, dried basil, dried thyme, and
freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to
6 minutes or just till boiling. Stir in the water and instant chicken
bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3
minutes or till the mixture is heated through. Serve with the
Parmesan Croutons.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Heringsalat (Herring Salad)
Categories: German Salads Vegetables
Servings: 4
8 oz Pickled herring; drained
1/2 ea Green pepper; seed and dice
1 ea Apple; tart, core and dice
1 ea Orange; sectioned and diced
2 ts Onion; grated
2 T Vegetable oil
1 T Vinegar
4 ea Lettuce leaves; cupped
Combine ingredients and marinate in refrigerator for at least 1 hour.
Serve on inner tightly cupped lettuce leaves.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Herring Salad With Sour Cream Sauce
Categories: German Salads Fruits
Servings: 4
1 x ------sour-cream sauce------
1 c Sour cream
1/2 c Yogurt
1/2 x Lemon; juice only
1/4 ts Sugar
1 x -----------salad------------
2 ea Onions; small
2 ea Apples; medium, tart
8 ea Herring fillets; marinated
2 ts Dill; fresh or
1/2 ts Dillweed; dried
Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar.
Salad: Peel onions and cut into thin slices. Peel and quarter apples,
remove cores and but into thin wedges. Blend onions and apples with
sauce. In a dish arrange herring and apple-onion mixture in layers.
Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with
dill before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hershey's Light Chocolate Cake
Categories: Cakes Desserts Chocolate
Servings: 12
1 1/4 c Flour
1/3 c Hershey's cocoa
1 ts Baking soda
6 T Extra light corn oil spread
1 c Sugar
1 c Skim milk
1 T White vinegar
1/2 ts Vanilla extract
Calories per serving: 160
Fat grams per serving: 4 Approx. Cook Time:
Cholesterol per serving: 0
Heat oven to 350 degrees. Spray two 8 inch round pans with cooking
spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt
corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar
and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk
until well blended. Pour evenly into pans. Bake 20 minutes or until
wooden pick inserted comes out clean. Cool. Fill and frost top.
Refrigerate. ==============Light CoCoa Frosting============= In small
mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup
cold skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract.
Beat on high speed of mixer about 4 minutes or until soft peaks form.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: High-Protein Muffins
Categories: Muffins Breads Breakfast
Servings: 10
2 1/2 c 40% bran flakes cereal
1 1/2 c Raisins
1 3/4 c Milk
1 c Stirred whole wheat flour
1 c Soy flour
1 c Toasted wheat germ
4 ts Baking powder
1 1/2 ts Ground nutmeg
3/4 ts Salt
4 ea Large eggs, slightly beaten
2/3 c Honey
2/3 c Vegetable oil
1/4 c Dark molasses
Combine Bran Flakes, raisins and milk in large mixing bowl. Stir
together whole wheat flour, soy flour, wheat germ, baking powder,
nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in
small bowl; blend well. Add egg mixture to soaked bran flakes; mix
well. Add dry ingredients all at once to bran mixture, stirring just
enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan
cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or
until golden brown. Serve hot with butter and homemade jelly or jam.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hobo Buns
Categories: Main dish Vegetables
Servings: 3
2 T Mayo or salad dressing
1/2 ts Prepared mustard
3 ea Kaiser or french rolls,split
3 ea Slices bologna
1 ea Large tomato, sliced
3 ea Green pepper rings
3 ea Slices cheese
Mix mayonnaise and mustard; spread over cut sides of rolls. Place
bottom halves of rolls on serving plate. Top with bologna, tomato,
green pepper, cheese, and top halves of rolls. Microwave uncovered on
high (100%) until cheese begins to melt, 1 to 1 1/2 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Holiday Cheddar Date Cake
Categories: Cakes Cheese Desserts
Servings: 20
3/4 c Butter; room temperature
1 1/2 c Light brown sugar; packed
4 ea Eggs; lg
1 c Cheddar; sharp, shredded
3 1/2 c Unbleached flour
1/2 ts Baking soda
1 ts Salt
1 ts Cinnamon; ground
1/4 ts Cloves; ground
16 oz Dates; pitted,finely chopped
2 c Pecans; chopped
4 oz Candied cherries;halved,1jar
2 c Raisins; golden
1 c Milk
1 x --------decorations---------
4 ea Candied pineapple slices
12 ea Almonds; whole blanched
* You can make a decorative design on the top of the cake by
quartering the candied Pineapple Slices and using the whole
almonds, if desired.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch
tube pan; set aside. In a large bowl, beat the butter and brown sugar
with an electric mixer on medium, until well blended. Add the eggs,
one at a time, beating well after each addition. Beat in the cheddar
cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a
medium bowl. In another medium bowl, combine the dates, pecans,
cherries and raisins. Add 2 Tbls of the flour mixture, tossing
lightly to coat the fruit and nuts. Alternately beat the remaining
flour mixture and milk into the butter mixture until well blended.
Stir in the floured fruit mixture by hand until distributed throughout
the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in
the preheated oven until the cakes shrinks from the side of the pan
and the top springs back when lightly pressed. Cool for 15 minutes in
the pan on a wire rack then remove from the pan. Cool completely on
the wire rack. When cool, store in a container with a tight lid for
up to 6 weeks. To serve, cut into thin slices.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Holiday Eggnog Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs
1/4 c Sugar
1/4 ts Ground nutmeg
1/4 c Margarine, melted
1 ea Env. unflavored gelatin
1/4 c Cold water
8 oz Cream cheese, softened
1/4 c Sugar
1 c Eggnog
1 c Whipping cream, whipped
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of
9-inch springform pan. Soften gelatin in water; stir over low heat
until dissolved. Combine cream cheese and sugar, at medium speed on
electric mixer until well blended. Gradually add gelatin and eggnog,
mixing until blended. Chill until slightly thickened; fold in whipped
cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar
to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum
extract. Continue as directed.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Homemade Chips, Lo cal, lo fat.
Categories: Appetizers
Servings: 4
1 ea Unpeeled baking potatoe
2 T Fat free italian dressing
Preheat oven to 500F. Lightly spray cookie sheet with vegetable
cooking spray. Slice unpeeled baking potato into very thin slices.
In bowl, toss potatoe slices with dressing until evenly coated.
Arrange potatoes in single layer on cookie sheet. Bake about 20 min.
or until lightly browned on both sides, turning once after 10 min.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Homemade Croutons
Categories: Salads
Servings: 2
1 T Butter
5 T Light oil
2 ea Garlic cloves minced
1 ts Oregano
1 ts Thyme
5 ea Day old bread
Melt butter in skillet then add oil. Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes.
Fry slowly until lightly brown.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Homestyle Zucchini & Tomatoes
Categories: Vegetables
Servings: 4
2 T Oil
1 ea Med clove garlic fine chop
4 1/2 c Thinly sliced zucchini
14 1/2 oz (1 can) tomatoes *
1 ea Env. soup mix **
1 1/4 ts Basil leaves
* Tomatoes should be whole peeled tomatoes, drained and chopped.
** Choose one of the Following Soup mixes to be used: Golden Onion
or
~---------------------------------------------------------------------
----- In large skillet, heat oil and cook garlic with zucchini over
medium-high heat 3 minutes. Stir in tomatoes, then golden onion
recipe soup mix, thoroughly blended with reserved liquid and basil.
Bring to a boil, then simmer, stirring occasionally, 10 minutes or
until zucchini is tender and sauce is slightly thickened. NOTE: You
can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS:
In 2-quart casserole, combine zucchini with tomatoes. Stir in golden
onion recipe soup mix thoroughly blended with reserved liquid, garlic
and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once.
Remove cover and heat 4 minutes on HIGH (Full Power) or until
zucchini is tender, stirring once. Let stand covered 2 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Honey and Garlic Dressing 2
Categories: Salads
Servings: 6
1 1/2 c Mayonnaise
1/4 c Red wine vinegar
3 T Liquid honey
2 ea Garlic cloves, crushed
1 T Dijon mustard
1 T Worcestershire sauce
1 ts Tabasco
1 ea Salt and pepper to taste
Mix all the ingredients together with a wire whisk (remember this
month is dedicated to exercise and diet) and allow to sit in the
fridge overnight. Pour the dressing over a salad composed of iceberg
lettuce, red and green pepper strips, sliced radishes, cucumber and
chopped parsley. Yield 6-8 portions
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Honey Basted Turkey
Categories: Main dish Poultry
Servings: 10
6 lb Turkey
1/2 c Oil
1/2 c Soya sauce
2 T Honey
1 1/2 ts Ground ginger
1 1/2 ts Dry mustard
2 ea Cloves garlic, minced
Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4
breast pieces and 4 back pieces. Combine oil, soya sauce, honey,
ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours
in refrigerator. Drain turkey pieces, reserving marinade. Place
drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals.
Grill for 30 minutes, turning accasionally. Add wings and bakc
pieces. Grill another 30 minutes, turning occaisionally. Baste with
marinade and grill until turkey is tender about 20 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Honey Curried Chicken
Categories: Poultry
Servings: 2
4 ea Chicken breasts; skin on
1/4 c Butter melted
1/4 c Honey
2 T Dijon mustard
3 ts Curry powder or garam masala
2 x Hot pepper sauce
1 ea Clove garlic small crushed
2 T Soya sauce
2 T Lemon juice
1 ts Ginger grated or finely chop
1 ea Salt and pepper to taste
In an oiled Baking Dish, arrange chicken skin side down. Combine all
other ingredients and stir until smooth. Pour over chicken and
refridgerate 1 hour. (or more if you wish). Drain into cup excess
sauce and bake chicken, uncovered in 375 degree oven for 20 minutes.
Turn chicken over and baste with remaining sauce, bake chicken another
20-30 minutes or until its tender and no pink remains, basting
periodically. Serve with anything - rice, noodles, or baked potatoe
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Honey garlic dressing
Categories: Salads
Servings: 5
3 ea Egg yolks
4 c Olive oil
1 T Paprika
1 T Crushed black pepper
1 1/2 T Salt
1 T Fresh purred garlic
1/2 c Honey
3/4 c Tarragon
3/4 c Red wine vinegar
In a large bowl, beat the egg yolks. Slowly add the oil while
whisking to make a basic mayonnaise. It will work only if you add the
oil very, very slowly at first. You can also use a food processor to
make this dressing, but again, you must add the oil ever so slowly to
get the desired consistency. Once the mayonnaise is made, add all the
ingredients except the vinegars. Make sure the the dressing is well
mixed and ingredients are evenly distributed throughout. Slowly stir
in the tarragon vinegar and then the red wine vinegar, making sure
that they are evenly blended. This dressing must be stored in the
fridge or it will spoil. Yield 5 cups
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Honey-Baked Chicken
Categories: Low-cal Chicken
Servings: 6
3 lb Broiler/fryer chicken,skined
3/4 c Shredded yellow squash
3/4 c Shredded zucchini
1/2 c Finely chopped onion
1/2 c Finely chopped celery
1 1/4 c Toasted,wholewheat breadcrum
1 x Clove garlic, crushed
1 x Egg, beaten
1/4 c Chopped pecans
1/4 ts Salt
1/4 ts Pepper
3 T Unsweetened apple juice
2 T Honey
Discard giblets and neck of chicken (or save for stock.) Rinse
chicken under cold, running water, and pat dry. Set aside. Coat a
large nonstick skillet with Pam; place over med-hi heat until hot. Add
yellow squash, zucchini, onion, celery, and garlic, and saute until
tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg,
pecans, salt, and pepper in a med bowl; stir well. Place chicken,
breast side up, on a rack in a roasting pan that has been coated with
Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball
of foil in opening.) Combine apple juice and honey, stirring well.
Brush chicken with half of apple juice-honey mixture. Bake at 350 deg
F for 1 1/2- 2 hours or until drumsticks are easy to move and juices
run clear, basting occasionally with remaining apple-honey muixture.
PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g
carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg
calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Horseradish BBQ Sauce
Categories: Sauces
Servings: 1
6 lb Chicken pieces
1 c Butter
1/2 c Fresh lemon juice
1/2 c Cider vinegar
1/2 c Ketchup
2 ts Worcestershire sauce
4 ea Drops of hot pepper sauce
1/3 c Prepared horseradish
1 ea Salt and pepper
Combine all ingredients in a non aluminum sauce pan and bring just to
a boil. Lower heat immediately and simmer 15 minutes. Makes about 1
1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hot and Sour Cabbage
Categories: Main dish Hot & spicy Vegetables
Servings: 4
5 ea Napa cabbage leaves
3 T Peanut oil
4 ea Large dried chili peppers
1/2 T Szechuan peppercorns
1/2 ts Salt
1 T Thin soy sauce
1/2 T Rock sugar
1/2 T Chinkiang vinegar
1 ts Sesame oil
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Preparation: Separate, wash & dry cabbage leaves. Stack them up
and cut them crosswise into 1" wide pieces. Finely mince or grind
Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with
soy sauce; reserve. Stir-frying: Heat wok to moderate; add oil. Wait
30 seconds. Stir-fry whole chilis until they just blacken; quickly
add peppercorns. When they exude pungent odor, push up side of wok
and raise heat to high. Add salt & cabbage all at once. Keep tossing
cabbage until it is wilted & soft. This takes several minutes. There
should be about 2 T of water in wok when cabbage is wilted. Add sugar
& soy mixture. When sugar has melted, toss with cabbage, then
sprinkle vinegar over all. Keep tossing on high heat for another 20
seconds. Add sesame oil; toss briefly; remove to serving dish. If
serving this dish cold, wait until it has cooled, then cover &
refrigerate.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: HOT AND SOUR SOUP
Categories: Soups
Servings: 8
4 ea Chicken breasts, skind,boned
4 T Soy sauce
1 T Salad oil
6 c Water
3/4 ts Ground white pepper
3 T White wine vinegar
1/4 lb Snow peas
1 ea Red pepper, thin strips
8 oz Can bamboo shoots, drained
2 ea Chicken bouillon cubes
1 lb Firm tofu, cut bite size
1/3 c Cornstarch
2 ea Eggs
1 ea Green onion, thinly sliced
Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1
tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch
oven until tender - about 3 min. Remove the chicken, add the
remaining soy sauce to pan with next seven ingredients, and heat to
boiling, stirring frequently. Reduce heat to low and simmer for 10
min. or until veg. are tender. Add chicken and tofu, bring to boil
over medium heat. Stir cornstarch and 1/3 c. water in small bowl
until smooth. Gradually add the mixture to the simmering soup until
slightly thickened and smooth. Beat the eggs in a small bowl and
slowly pour into soup, stirring gently until set. Sprinkle green
onion over the soup. Cal. 230 serving, 1g fat.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hot Buttered Rum
Categories: Beverages
Servings: 2
2 T Brown sugar
4 ts Butter or margarine,softened
1 x Dash ground cinnamon
1 x Dash ground nutmeg
1 1/2 c Warm water
1/2 c Rum
1 x Lemon slices (opt.)
In a 2-cup measure stir together the brown sugar, butter or margarine,
cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered.
on 100% power for 3 to 4 minutes or till steaming hot. Stir in the
rum. Serve in mugs. Garnish with lemon slices, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hot Chedder Bean Dip
Categories: Dips
Servings: 2
1/2 c Mayonnaise
16 oz Pinto beans drained, mashed
1 c Shredded chedder cheese
4 oz Chopped green chilies
1/4 ts Hot pepper sauce
Stir all ingredients until well mixed. Spoon into small overproof
dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2
cups.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hot Chicken Wings
Categories: Cajun Appetizers Poultry
Servings: 6
2 1/2 lb Chicken wings
1 x Oil for frying (optional)
6 oz Hot sauce or tabasco
1/2 c Melted butter
Cut the chicken wings in two at the joints. In a large frying pan or
skillet; heat to 360F enough oil (or shortening) to cover the chicken
wings. Add the wings and fry until crisp, about 12-15 minutes. To
bake, preheat the oven to 450F. Spread the chicken wings out on a
baking sheet in one layer and bake 45 minutes. To make the sauce,
combine the Hot Sauce or Tabasco and melted butter and blend
thoroughly. As soon as the chicken wings are cooked, douse with the
sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New
Southern Cooking" Nathalie says, "These little wings make a good meal
for two or are a great appetizer. Up North, they are called Buffalo
wings and are served with celery and blue-cheese dressing. The little
wing tips should be trimmed off to make neater pieces. But I cook
them along with the wings and save them for myself. I call them the
"cook's treat." You may fry or bake the wings, depending on dietary
considerations.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hot Chocolate Float
Categories: Chocolate Ice cream Beverages
Servings: 2
2 c Warm water
2 ea Env. instant cocoa mix
1 x Ice cream *
* Ice cream should be one of the following: Chocolate-chip Mint or
~---------------------------------------------------------------------
---- In a 4-cup measure micro-cook water, uncovered, on 100% power for
4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour
into two mugs. Top the hot chocolate mixture in each mug with a small
scoop of ice cream. Serve immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hot Crab Dip
Categories: Dips
Servings: 1
3 oz Cream cheese
1/2 c Mayonnaise
6 oz Crabmeat, drained
1/4 c Minced onion
1 T Lemon juice
1/8 ts Hot pepper sauce
Beat cream cheese until smooth. Stir in remaining ingredients. Spoon
into small ovenproof dish. Bake at 350 degrees F 30 minutes or until
bubbly. Makes 1 cup.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: HOT POTATO AND BROCCOLI SALAD
Categories: Salads
Servings: 6
4 ea Potatoes, medium, peeled
1 ea Bunch broccoli, broken flore
1/4 c Vegetable or salad oil
1/4 c Lemon juice
1/4 ts Garlic powder
3/4 ts Salt
1 ts Basil
1/4 ts Liquid hot pepper sauce
2 ea Green onions, sliced
Cook potatoes until tender, then dice; cook broccoli until tender.
Keep both hot. Combine remaining ingredients. Bring to boil,
stirring. Pour over the vegetables and toss gently. (May be served hot
or cold.) Cal: 160, Fat: 2g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hot Potato Salad
Categories: German Salads Vegetables
Servings: 4
3 ea Potatoes;med,boiled in skins
3 ea Bacon; slices
1/4 c Onion; chopped
1 T Unbleached flour
2 ts Sugar
3/4 ts Salt
1/4 ts Celery seeds
1/4 ts Pepper
3/8 c ;water
2 1/2 T Vinegar
Peel potatoes and slice paper thin. Saute bacon slowly in a frypan,
then drain on paper towels. Saute onion in bacon fat until golden
brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook
over low heat, stirring until smooth and bubbly. Remove from heat.
Stir in water and vinegar. Heat to boiling, stirring constantly. Boil
for 1 minute. Carefully stir in the potatoes and crumbled bacon bits.
Remove from heat, cover and let stand until ready to serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Howtowdie (Scottish Roast Chicken)
Categories: Main dish Poultry Foreign
Servings: 6
3 lb Broiler, frying chicken
6 ea Medium onions
1/4 c Margarine or butter, melted
1 x --------oat stuffing--------
1 ea Large onion finely chopped
1/4 c Margarine
1 c Regular rolled oat
1 ts Salt
1/2 ts Ground coriander
1/2 ts Pepper
1/8 ts Grated nutmeg
Fill wishbone area of chicken with stuffing. Fasten neck skin to
back with skewer. Fold wings across back with tips touching. Fill
body cavity lightly. (Do not overstuff) The stuffing will expand
while cooking. Place chicken, breast side up, in shallow roasting
pan. Cut onions in half and arrange around the chicken. Brush
chicken and onions with margarine. Roast uncovered in 375 F oven,
brushing chicken and onions several times with remaining margarine
until chicken and onions are done, about 1 1/2 hours. OAT STUFFING
Cook and stir onion in margarine in 10 inch skillet over medium heat
unitl light brown. Stir in remaining ingredients. Cook and stir
until oats are golden brown and crip, about 3 to 4 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hummus
Categories: Garlic Appetizers
Servings: 4
31 oz (2 cns) chick peas
1 x Liquid *
6 T Tahini **
1/3 c Lemon juice or to taste
3 ea Large cloves garlic(or more)
1 x Salt & fresh ground pepper
1 x ---------garinishes---------
1 x Olive oil
1 x Paprika
1 x Fresh chopped parsley
* Liquid shoud be 1/4 of the liquid from 1 can of chick peas. **
Tahini is (seame seed paste) is available in Milddle Eastern Food
Shops and many of the larger supermarkets featuring Ethnic Foods.
----------------------------------------------------------------------
---- Combine all ingredients, except garinshes, in blender or food
processor container. Blend to a smooth, creamy paste. Taste and add
mor lemon juice or salt to suit your taste. It should be the creamy
consistency of mashed potatoes. Thin with chick pea liquid or water
if necessary. Scrape into an attractive bowl, Color olive oil with a
bit of paprika. Drizzle oil over the surface in a decorative pattern
and sprinkle with parsley. Serve with wedges of pita bread and raw
vegetables.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Hunters Stew
Categories: Soups Appetizers
Servings: 5
4 ea Dried mushroom
1/4 c Water
2 lb Sauerkraut
1 ea Apple, peel, core, sliced
1 c 20 oz tomatoes
5 ea Peppercorns
1 ea Bay leaf
2 c Diced polish sausage
1 c Coarsely chopped bacon
1 ea Steamed potatoes
Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and
simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add
mushrooms and the liquid in which they were cooked. Add the apples,
the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour
and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It
is best reheated. Served with steamed potatoes or rye bread.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Individual Carrot-Pork Loaves
Categories: Pork Meats Main dish
Servings: 2
1/4 c Shredded carrot
2 T Chopped onion
1 ea Large beaten egg
1/4 c Fine dry bread crumbs
1/4 ts Dried oregano, crushed
1/2 lb Ground pork
1/4 c Shredded cheddar cheese
Micro-cook carrot, onion, and 2 T water, covered, on 100% power about
1 1/2 minutes or till tender; drain. Stir in egg, bread crumbs,
oregano, 1/4 t salt and a dash of freshly ground pepper. Add pork;
mix well. Shape into two individual loaves. Place in a shallow baking
dish. Micro-cook, loosely covered, on 100% power for 4 to 5 minutes or
till no longer pink, giving the dis a quarter turn and draining off
fat every 2 minutes. Sprinkle with cheese. Micro-cook, uncovered, on
100% power for 45 seconds to 1 1/2 minutes, or till cheese is melted.
Server hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Irish Coffee
Categories: Beverages
Servings: 2
1 1/2 c Warm water
1 T Instant coffee crystals
1/4 c Irish whiskey
1 x Brown sugar to taste
1 x Dessert topping *
* Dessert topping should be in a pressurized can.
~---------------------------------------------------------------------
---- In a 2-cup measure combine water and instant coffee crystals.
Micro-cook, uncovered, on 100% power about 4 minutes or just till
steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs.
Top each mug of coffee mixture with some pressurized dessert topping.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Irish Lamb Stew
Categories: Main dish Soups
Servings: 6
1 ea Boneless leg of lamb
3 T Oil
2 ea Medium onions, chopped
1 ea Clove of garlic, minced
2 T Flour
2 c Beef stock
1 ts Salt
1 x Black peper to taste
1/4 ts Rosemary
1 ea Bay leaf
1 lb Potatoes, cut into pieces
6 ea Carrots sliced
2 ea Small rutabagas, cubed
1 lb Frozen peas
1 ea Jar of boiled onions
Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook
until lightly browned, remove from pan. Add onion and garlic and cook
for a few minutes. Add flour andd stir, heat until mixture browns.
Gradually add stock while stirring. Return meat to saucepan. Add
salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or
until meat is almost tender. Add potatoes, carrots and turnips. Cook
30 minutes longer. Add peas and onions and continue cooking until
peas are tender, about 10-15 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Italian Meat Sauce
Categories: Sauces
Servings: 5
1/4 c Butter
1/2 c Olive oil
1 1/2 c Onion; finely chopped
1 c Carrots; grated
1/2 c Celery; finely chopped
2 1/2 c Mushrooms; finely chopped
2 ts Parsley; finely chopped
2 lb Lean ground beef/hamburger
2 T Flour
2 T Tomato puree
1 c Red wine
3 1/2 c Beef broth
1 x Salt; to taste
1 x Pepper; to taste
1 x Oregano; to taste
1 x Garlic; to taste
Combine butter and oil in large frypan and heat. Add onions and
saute' for one minute. Add carrots, celery, mushrooms and parsley;
cook, stirring frequently for 5 min. Crumble in ground beef and cook,
stirring frequently until lightly browned. Sprinkle flour over the
ground beef and stir until well blended. Stir in puree. Add wine
gradually, stirring constantly. Add the broth and season with spices
as desired. Simmer, stirring occasionally, for about 1 hour or until
thickened. Serve with pasta. Each serving is about 1 cup of sauce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Italian Meatballs in Tomato Sauce
Categories: Main dish
Servings: 5
1 x -----------sauce------------
3/4 c Chopped onion
2 x Cloves garlic, minced
2 T Olive oil
1/3 c Minced parsley
1 ts Dried basil, crumbled
28 oz Crushed tomatoes
6 oz Tomatoe paste
1/2 c Chicken stock
1/4 c Dry red wine
2 T Sugar
2 T Freshly grated romano
1/2 ts Salt
1/2 ts Oregano, crumbled
1 x ---------meatballs----------
2 ea Slices bread, soaked
1 lb Ground chuck
2 ea Large eggs, beaten lightly
1/2 c Freshly grated romano
1 ea Clove garlic, minced
3 T Minced parsley
1 ts Dried oregano
1/2 ts Salt
1 x Ground black pepper
1/4 c Olive oil
SAUCE: In a heavy saucepan cook the onion and the garlic in the oil
over low heat, stirring, for 2 minutes, add the parsley, the basil,
the tomatoes, the tomato paste, the stock, the wine, the sugar, the
romano, the salt and the oregano, and simmer the sauce, stirring
occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the
bread, squeezed, the chuck, the eggs, the romano, the parsley, the
garlic, the oregano, the salt, and the pepper and form the mixture
into 10 meatballs. In a large skillet brown the meatballs in the oil
over high heat, turning them often. Transfer the meatballs to the
sauce with a slotted spoon and simmer the mixture, stirring
occasionally, for 30 minutes. The dish improves in flavour if it is
cooled and chilled, covered, overnight or up to 2 days.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Italian Sausage in Tomato Sauce
Categories: Cajun Appetizers
Servings: 10
2 lb Italian sausage
2 T Olive oil
2 c Tomato sauce
1 ts Oregano
1 c Chablis wine
1 lb Mushrooms, fresh and sliced
Saute Italian sausage for a few minutes in olive oil - just long
enough to seal it or firm it up. Remove sausage and let cool. Cut
into bite-size pieces. Mix the rest of the ingredients in the
skillet. Bring to a boil. Add sausage and cook for 1 hour on low
heat. Serve as a hot appetizer. You may wish to be cautious with the
wine at first. Some may find 1 cup too much. From Justin Wilson's
Outdoor Cooking With Inside Help.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Italian Sausage Spaghetti Sauce
Categories: Cajun Italian Main dish
Servings: 8
2 lb Italian sausage
1 c Dried parsley
1 T Garlic, finely chopped
1/2 c Olive oil
1 ts Red cayenne pepper
1 c Plain flour
3 T Lea & perrins
2 c Onions, finely chopped
1 c Celery, finely chopped
1/4 ts Dried mint
1/2 c Bell pepper, finely chopped
3 c Tomato sauce
2 c Water
1 x Salt, to taste
2 c Dry white wine
Cut Italian sausage into 2-inch lengths. Brown sausage off in olive
oil (about half cook it), remove from pan and put aside, Add flour to
oil that was used and make roux. Add onions, celery, and bell pepper.
Stir and cook until tender or clear. Add water and stir until
smooth. Add wine (you may wish to experiment with the amount of wine
used, 2 cups is too much for some tastes), parsley, and garlic. Pour
in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and
tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to
taste. Add sausage. Bring back to a boil. Turn heat down to simmer.
Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese.
From Justin Wilson's "Outdoor Cooking With Indoor Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Jager-eintopf (Hunter's Stew)
Categories: German Main dish
Servings: 4
1 1/2 c Onions; minced
1/4 lb Mushrooms; sliced
2 T Vegetable oil
1 lb Ground beef; coarse grind *
1 c Beef broth
5/8 ts Nutmeg
1/2 ts Worcestershire sauce
1 ts Salt
1/2 ts Pepper
3 ea Potatoes; medium
3 T Butter
2 ea Eggs; large
4 ea Apples; tart
1/2 c Bread crumbs; fine, dry
* Ground beef should only be ground once and be the leanest you can
get.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ In a frypan saute onions and mushrooms in vegetable oil until
soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth;
bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t
salt, and 1/4 t pepper. Peel the potatoes and boil them in salted
water until tender, about 30 minutes. Drain and put through a food
mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust
seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core,
and slice apples. Layer mixtures in a 1 1/2-quart buttered baking
dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the
meat mixture and 1/2 of the apples. Continue with layers, ending with
a layer of potatoes. Sprinkle the top with bread crumbs, and dot with
remaining butter. Bake at 375 degrees F. for 45 minutes and then at
400 degrees F. for 10 minutes more.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Jambalaya
Categories: Main dish
Servings: 6
1/4 c Butter
1 c Chopped onion
2 ea Cloves garlic, crushed
28 oz Can tomatoes
1 1/2 c Long grain rice
1 ts Basil
1 ts Salt
1/2 ts Pepper
1/4 ts Cayenne
1 T Soup mix
1/2 c Chopped green pepper
1/2 c Sliced celery
1/4 c Parsley, dried
1 lb Shrimp uncooked
3 ea Chicken breasts cook cube
6 ea Sliced mushrooms
Heat butter in tight, fully covered saucepan. Add onion and garlic,
cook over low heat for 5 minutes. Add tomatoes and juice and bring to
a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne
and soup mix. Cook for 15 minutes. Then add green pepper, celery,
parsley and basil. If necessary, add a little water or tomatoe juice
and cook for another 5 minutes. Transfer to a casserole dish and add
shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in
preheated oven for 15 minutes 350 degrees F till shrimp are cooked,
but not overdone.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Jerk Chicken
Categories: Poultry Main dish
Servings: 4
1 T Ground allspice
1 T Dried thyme
1 1/2 ts Cayenne pepper
1 1/2 ts Black pepper
1 1/2 ts Ground sage
3/4 ts Grated nutmeg
3/4 ts Cinnamon
2 T Salt
2 T Garlic powder
1 T Sugar
1/4 c Soya sauce
3/4 c Vinegar
1/2 c Orange juice
1/4 c Olive oil
1 c Minced onion
3 ea Green onions
4 ea Chicken breasts, halves
In large glass or ceramic bowl combine allspice, thyme, cayenne
pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and
sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow
stream whisk in olive oil. Add onion and green onion. Combine well.
Add chicken and allow to marinate 1 hour at room temperature or over
night, covered in refrigerator. If using outdoor grill toss 1 or 2
bay leaves on coals. Grill chicken 6 min. each side. Chicken may also
be broiled indoors 5-6 min. each side. Either way, brush well with
marinate while cooking. For hotter flavour, double amounts of first 7
ingredients.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Jim Echols' Cajun Spice
Categories: Cajun Sauces
Servings: 6
1 T Paprika
1 ts Salt
1 ts Onion powder
1 ts Cayenne powder
1 ts Garlic powder
1 ts Crushed chilies
1 ts Ginger powder
3/4 ts White pepper
3/4 ts Black pepper
1/2 ts Thyme
1/2 ts Oregano
Mix all ingredients together in a small bowl. Store in an airtight
container. Terry says, "One of the guides, Jim Echols, gave me this
recipe. I would prepare monster-sized batches of it for him and the
other guides to use in preparing blackened (cajun) trout. -- A special
surprise for guests at shore lunches. Also try it in hamburgers, on
sauteed chicken or turkey, and on popcorn. From Calgary Herald, by
Terry Bullick (89.05.03)
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Justin Wilson's Hush Puppies
Categories: Cajun
Servings: 48
2 c Cornmeal
1 x Ground cayenne pepper
1 c Plain flour
2 ea Eggs, beaten
1 ts Baking powder
1 c Buttermilk
1 ts Salt
1 c Green onion, finely chopped
1/2 ts Soda
2 T Bacon drippings, hot
1/2 c Parsley, finely chopped
1/2 ts Garlic powder (to taste)
1 x Deep fat for frying
Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or
bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and
brown on all sides. Now, I said above that this makes 48, I've never
counted, so I don't know for sure. But it sure does make a bunch. The
main reason why I said 48 is because the program, MenuMaster, won't
let you past that field unless you tell it something. Justin Wilson
says, "Hush puppy is an old Southern term that originated after the
Civil War. People didn't have enough for themselves to eat let alone
feed their dogs, so when the old hounds started barking from hunger,
they would throw pieces of fried corn bread to them, yelling, 'Shut
up, dog! Hush puppy!"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Justin's Tuna Salad
Categories: Cajun Salads
Servings: 8
3 ea Eggs, hard-boiled, chopped
2 T Mayonnaise
2 T Dill relish (heaping)
1 ts Louisiana hot sauce
2 ts Poupon mustard
1 ea 6 1/2 oz can tuna, drained
Combine eggs and dill relish. Add the rest of the ingredients, except
tuna, and mix really well. Then add tuna. If the mixture is dry, add
some more mayonnaise. This is fine for a sandwich. "Sneak a little on
crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking
With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Kale And Potato Soup
Categories: German Soups
Servings: 6
4 ea Potatoes; medium
2 T Vegetable oil
8 c Water
1 ts Salt
1/2 ts Pepper
2 lb Kale; fresh
1/2 lb Garlic sausage; *
* Garlic Sausage should be the smoked kind, cooked and sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Peel and chop potatoes. Combine with vegetable oil and water.
Cook for 20 to 30 minutes or until potatoes are tender. Remove
potatoes and reserve liquid. Mash potatoes through a sieve and return
to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash
kale discarding all tough leaves and cut into shreds. Add to potatoes
and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Kartoffelsuppe (Potato Soup)
Categories: German Soups
Servings: 4
2 ea Potatoes; medium
1 ea Onion; medium size
4 ea Celery & leaves; stalks
2 T Vegetable oil
1 x Boiling water
1 ea Bay leaf; small
1/2 ts Salt
2 T Butter
2 c Milk;up to 3 cups maybe used
1 x ----------garnish-----------
1 x Parsley; chopped
Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5
minutes in hot vegetable oil. In a large pot, add all of the
vegetables and cover with with just enough boiling water to cover.
Place bay leaf and salt in pot and boil vegetables until tender. Drain
vegetables and reserve liquid. Mash vegetables into vegetable stock;
add butter. Thin soup with milk as desired; heat until warm. (DO NOT
boil). Ladle into soup bowls and sprinkle with chopped parsley.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Kisses
Categories: Desserts Candies
Servings: 60
1 c Butter
1/2 c Sugar
1 ts Vanilla
2 c Flour
14 oz Hershey's kisses
1 x Confectioner's sugar
1. Cream butter and sugar, beating well. Add vanilla and flour, and
mix well. Chill dough for one hour. 2. Preheat oven to 375. Pinch
off a piece of dough. Roll into ball with palms of hands and then
flatten. Dough should not be thick. Put kiss in center. Bring dough
up, shaping around kiss to cover completely. 3. Place onto ungreased
cookie sheet one inch apart and bake for 12-15 minutes, until just
starting to brown. 4. Roll in confectioner's sugar when cool. from:
_Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Kit's Chocolate Mousse
Categories: Desserts Chocolate
Servings: 12
18 oz Semisweet chocolate
2 c Heavy cream; well chilled
6 ea Egg
2 T Confectioner's sugar
2 T Creme de cacao
1 T Vanilla extract
1. Melt the chocolate over hot water. Let it cool until only warm. 2.
While the chocolate cools, whip the cream until it forms medium-stiff
peaks. Do not overbeat or the mousse will lose some of its smooth,
light texture. 3. Separate 4 of the eggs and set the whites aside.
Combine yolks with the 2 remaining whole eggs in the bowl of an
electric mixer. Beat until eggs are thick and lemon colored, around 5
minutes. While the yolks are beating, place the 4 egg whites in a
clean copper or stainless steel bowl and whisk, preferably by hand,
until the whites start to stiffen. Sprinkle on the confectioners'
sugar and beat until you have firm peaks. 4. Working quickly, add the
cooled melted chocolate and a scoop of the whipped cream to the egg
yolks. Stir until smooth, then add the remaining cream. When it is
fully incorporated, add the liqueur and vanilla, then fold in the
whites until just blended. 5. This mousse can be poured into small
individual serving dishes or into 1 larger dessert dish. Chill at
least 4 hours before serving. (Chilling it overnight intensifies the
flavor.) The mousse may be frozen for up to 2 weeks. Remove from the
freezer and let it sit in the refrigerator overnight before serving.
VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies
recipe, then fill it with the mousse. Chill for 4 hours, then pipe
whipped cream on top.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Kiwi Fruit Gelato
Categories: Desserts Fruits
Servings: 4
1 c Water
1/2 c Sugar
1/2 c Light corn syrup
4 ea Kiwifruit; pared
5 T Lemon juice
1/4 ts Lemon peel; grated
Combine water, sugar and corn syrup in saucepan. Cook and stir 2
minutes or until sugar is dissolved. Puree kiwi in food processor or
blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix.
Pour into shallow metal pan and freeze for approximately 1 hour or
until the mixture is firm, but not solid. When chilled, spoon into a
chilled bowl and beat with an electric mixer until the mix is light
and fluffy. Return it to the freezer for approximately 2 hours or
until firm enough to scoop.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Konigsberg Meatballs
Categories: German Beef Meats
Servings: 4
1 x ---------meatballs----------
1 ea Hard roll
3/4 c Water
1 lb Ground beef; lean
1 ea Bacon; strip, diced
4 ea Anchovy fillets; diced
1 ea Onion; small, chopped
1 ea Egg; large
1/2 ts Salt
1/4 ts Pepper; white
1 x -----------broth------------
6 c Water
1/2 ts Salt
1 ea Bay leaf
1 ea Onion; small, peeled, halved
6 ea Peppercorns
1 x -----------gravy------------
1 1/2 T Butter or margarine
1 1/2 T Unbleached flour
1 T Capers
1 ea Lemon juice; of 1/2med.lemon
1/2 ts Mustard; prepared
1 ea Egg yolk; large
1/4 ts Salt
1/4 ts Pepper; white
Meatballs: Soak the roll in the water for about 10 minutes. Squeeze
it dry; place in mixing bowl with the ground beef. Add the bacon,
anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare
broth by boiling the water, seasoned with salt, bay leaf, onion, and
peppercorns. Shape the meat mixture into balls about 2 inches in
diameter. Add to the boiling broth and simmer over low heat for 20
minutes. Remove meatballs with a slotted spoon, set aside, and keep
warm. Gravy: To prepare gravy, heat butter in a frypan and stir in
flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2
cups of reserved broth. Add the drained capers, lemon juice, and
mustard. Simmer for 5 minutes. Remove a small amount of the sauce to
blend with the egg yolk. Stir egg yolk back into the sauce. Season
with salt and pepper. To Serve: Place reserved meatballs into the
gravy and reheat if necessary. Serve on a preheated platter.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: KOORMA VEGETABLE CURRY
Categories: Vegetables
Servings: 6
2 T Margarine
1 ea Hopped onion
4 ea Garlic cloves
14 oz Can plum tom w liquid, chop
4 oz Can mild chiles drained chop
1 ts Grated ginger, salt, cumin
1 ts Coriander, dry mustard
1/2 ts Turmeric, nutmeg, cinnamon
2 ea Potatoes, peeled and diced
3 c Bite sized cauliflower
2 ea Large carrots
3 T Chopped fresh cilantro
2 c String beans, 1 in. pieces
1 c Plain low fat yogurt
Heat margarine in wok. Add onion saute until translucent. Add garlic
continue until onion golden. Add tomatoes, chiles, ginger, salt and
spices. Bring to a simmer, then stir in potatoes, cauliflower, and
carrots. Cover and simmer over medium-low heat for 10 min., stirring
occasionally, then stir in the cilantro. Simmer for another 20 min
over low heat, until vegetables and tender but firm. While cooking,
there should be enough liquid to form a sauce; if needed add
additional water, but not so much that becomes soupy.Steam string
beans separately until bright green and crisp tender. Stir into
vegetable mixture. Remove from heat and stir in yogurt. Serve at
once.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Krautsuppe (Cabbage Soup)
Categories: German Soups
Servings: 6
4 ea Slices bacon; thick, diced
2 ea Onions; sliced
1 ea Turnip; sliced
2 ea Carrots; diced
2 ea Potatoes; cubed
1 ea Head green cabbage; shredded
4 c Chicken stock or bouillon
2 c Water
6 ea Sprigs parsley *
1 ea Bay leaf *
1 x ----------garnish-----------
1/4 c Parmesan cheese; grated
* The 6 sprigs of parsley and 1 bay leaf should be tied together with
a thread.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ In a 6-quart saucepan or pot, combine all ingredients except
salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2
hours. Discard the parsley bundle; season to taste. Pour into hot
soup plates and garnish with cheese.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Lamb And Pine Nut Stir-Fry
Categories: Lamb Main dish
Servings: 2
4 oz Boneless lamb
1/3 c Water
1 T Oyster sauce *
1 1/2 ts Cornstarch
1 ts Grated gingerroot
1/2 ts Instant chicken bouillon
1 1/2 c Bok choy, cut in 1" pieces
1/2 c Sliced fresh mushrooms
2 T Water
1 T Cooking oil
1/4 c Pine nuts, toasted
1 x Hot cooked rice (opt.)
* Oyster sauce is an ingredient used frequently in Oriental
Cooking.
~---------------------------------------------------------------------
---- Partially freeze lamb. Thinly slice into bite-size strips. In a
2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch,
grated gingerroot, and chicken bouillon granules. Micro-cook,
uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened
and bubbly, stirring every 30 seconds. Set aside. I a small nonmetal
bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with
vented clear plastic wrap. Micro-cook, covered, on 100% power 3 to 4
minutes or till bok choy is just crisp-tender. Drain. Cover and set
aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for
3 minutes. Add cooking oil to browning dish. Swirl to coat dish.
Add lamb strips. Micro-cook, covered, on 100% power for 1 1/2 to 2
1/2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce
mixture with toasted pine nuts and bok choy mixture. Serve over hot
cooked rice if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Lasagna Rolls
Categories: Pasta Main dish Meats
Servings: 2
1/2 lb Bulk italian sausage
1/4 c Chopped onion
1 ea Large beaten egg
1/2 c Cream-style cottage cheese
2 T Grated parmesan cheese
4 ea Lasagna noodles, cooked
8 oz (1 can) pizza sauce
1 T Water or dry red wine
1/4 c Shredded mozzarella cheese
Crumble the Italian Sausage into a 1-quart casserole. Stir in the
onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till
sausage is done and onion is tender. Drain off fat. Stir in beaten
egg, cream-style cottage cheese, and grated Parmesan cheese. Spread
each lasagna noodle with some of the meat-cheese mixture. Roll up
each noodle jelly-roll style, starting with the short edge. Place
seam side down in a small greased baking dish. Stir together the
pizza sauce and water or dry red wine. Pour atop lasagna rolls in the
baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or
till the lasagna rolls are heated through. Sprinkle shredded
mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on
100% power for 30 seconds to 1 minute more or till cheese is just
melted.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Lattice Cherry Cheesecake
Categories: Cakes Desserts
Servings: 10
1 pk (20 oz) cookie mix *
16 oz Cream cheese, softened
1 c Sour cream
3/4 c Sugar
1/4 ts Almond extract
3 ea Large eggs
21 oz (1 cn) cherry pie filling
* Cookie mix should be refrigerated Sugar Cookie dough from the
dairy
----------------------------------------------------------------------
----- Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange
slices, slightly overlapping, on bottom and sides of greased 9-inch
springform pan. With floured fingers, seal edges to form crust.
Combine cream cheese, sour cream, sugar and extract, mixing at medium
speed on electric mixer, until well blended. Add eggs, one at a time,
mixing well after each addition. Reserve 1/4 cup batter and chill.
Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and
10 minutes Increase oven temperature to 450 degrees F. Spoon pie
filling over cheese- cake. Spoon reserved batter over pie filling
forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. VARIATION:
Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare
as directed except for baking. Bake at 350 degrees F., 40 minutes.
Increase oven temperature to 450 degrees F. Continue as directed.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Lebkuchen (Spice Bars)
Categories: German Cookies Desserts
Servings: 12
1 ts Cinnamon
1 ts Allspice; ground
1/4 ts Cloves; ground
1/2 ts Salt
2 1/4 c Flour; unbleached, unsifted
1/2 ts Baking powder
1/2 c Almonds, ground
1 ts Lemon rind; grated
2 ea Eggs; large
3/4 c Sugar
3/4 c Honey
1/2 c Milk
1 x --------almond glaze--------
1 c Confectioners' sugar
1/2 ts Almond extract
1 ts Rum
1 T ;water
Stir together the spices, salt flour, and baking powder. Stir in the
almonds and lemon rind. In a separate bowl beat the eggs and sugar
until a ribbon is formed when the beater is removed. Stir in the
honey and milk. Gradually stir in the flour mixture; beat until
smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is
well greased and floured. Bake at 400 degrees F for 12 to 15 minutes,
until the cake is done. While the cake is still warm, turn it out onto
a wire rack. To make the almond glaze, mix the confectioners' sugar,
almond extract, rum, and 1 to 2 T of water. Beat until glaze is
smooth and of the right consistency. Add more water to thin if
neccessary. Spread the warm cake with the almond glaze. Cut cake
into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8
weeks in a sealed container if not glazed. Makes 4 dozen bars.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: LEEK AND POTATO GRATIN
Categories: Main dish Vegetables
Servings: 8
2 T Margarine
2 ea Lg leeks, white part chopped
1 ea Red bell pepper, diced
3 ea Matzos, broken
1 c Hot water
4 ea Potatoes, baked, peel, slice
6 oz Evaporated skim milk
1 ea Salt and pepper
1 c Grated mozzarella
1 ea Minced chives for top
Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute,
cover until wilted. Add red pepper saute 5 min.Combine matzos with
water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess
water.Combine leek mixture and matzos with remaining ingredients,
except cheese and chives. Stir until fully mixed. Pour into an oiled
shallow 2 qt. casserole. Sprinkle cheese over top followed by chives.
Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and
cut.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Lemon Coleslaw
Categories: Coleslaw Salads
Servings: 6
1/2 c Mayonnaise
1/2 c Sour cream
1/4 c Fresh lemon juice
2 T Dijon mustard
2 T Olive oil
2 T Sugar
1 T White wine vinegar
1 T Prepared horseradish
1 ts Salt
1/2 ts Celery seeds
1/2 ts Pepper
8 c Shredded cabbage (about 1 1/
1/2 ea Red bell pepper (cut into ma
1/2 ea Green bell pepper (cut into
1/4 ea Red onion (cut into matchsti
1 ea Carrot, shredded
2 T Chopped fresh parsley
2 ts Grated lemon peel
Combine first 11 ingredients in bowl; wisk to blend. Refrigerate
dressing until cold. (Can be prepared 1 day ahead). Combine cabbage,
bell peppers, onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Lemon Delight Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/2 c Margarine, melted
1 ea Env. unflovored gelatin
1/3 c Cold water
1/3 c Lemon juice
3 ea Large eggs, separated
1/2 c Sugar
1 ts Grated lemon peel
16 oz Cream cheese, softened*
* Or use 2 8-oz containers of Philly soft cream cheese.
----------------------------------------------------------------------
----- Combine crumbs, sugar and margarine; reserve 1/2 cup. Press
remaining onto bottom of 9-inch springform pan. Soften gelatine in
water, stir over low heat until dissolved. Add juice, egg yolks, 1/4
cup sugar, and peel; cook, stirring constantly, over medium heat, 5
minutes. Gradually add to cream cheese, mixing at medium speed on
electric mixer unitl well blended. Beat egg whites, until foamy;
gradually add remaining sugar beating until stiff peaks form. Fold
into cream cheese mixture; pour over crust. Top with reserved crumbs;
chill until firm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Lemon Raspberry Muffins
Categories: Muffins Breads Desserts
Servings: 4
2 c Unbleached flour
1 c Sugar
3 ts Baking powder
1/2 ts Salt
1 c Half-and-half
1/2 c Vegetable oil.
1 ts Lemon extract
2 ea Large eggs
1 c Fresh/frozen raspberries *
* Frozen raspberries should be without syrup and should not be
thawed.
~---------------------------------------------------------------------
---- Heat oven to 425 degrees F. Line 12 muffin cups with paper
baking cups. Lightly spoon flour into measuring cup; level off. In
large bowl, combine flour, sugar, baking powder and salt; mix well. In
small bowl, combine half-and-half, oil, Lemon estract and eggs; blend
well. Add to dry ingredients, stir until ingredients are just
moistened. Carefully fold in raspberries. Fill prepared muffin cups
3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden
brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500
feet, decrease baking powder to 2 teaspoonsful.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Lemon Spice Tea
Categories: Beverages
Servings: 2
2 c Warm water
1 T Honey
2 ea Slices lemon
2 ea Inches stick cinnamon *
2 ea Tea bags
1 x Lemon slices (opt.)
* Stick cinnamon sould be broken up into small pieces.
~---------------------------------------------------------------------
---- In a 2-cup measure combine water, honey, lemon slices and
cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or
just till steaming hot. Add the teabags. Cover and steep for 4
minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2
mugs. Garnish with additional lemon slices, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Lentil Soup With Franankfurters
Categories: German Soups
Servings: 4
1 c Lentils; dried quick-cooking
6 c Water
2 ea Bacon; slices, diced
1 ea Leek or green onion; *
1 ea Carrot;large, finely chopped
1 ea Celery;stalk, finely chopped
1 ea Onion; finely chopped
1 T Vegetable oil
2 T Unbleached flour
1 T Vinegar
4 ea Frankfurters; thickly sliced
1 T Catsup; tomato
1 ts Salt
1/4 ts Black pepper
* Leek or Green Onion should be finely chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6
cups of water to a boil. Add the lentils, bacon, leek or green onion,
carrot and celery. Simmer, partially covered, for 30 to 40 minutes.
Meanwhile in a frypan, saute chopped onion in vegetable oil until
soft. Sprinkle flour over onion, and stir. Lower heat, stir
constantly, and cook until the flour turns a light brown. DO NOT burn
flour. Stir in 1/2 cup of hot lentil soup into the browned flour;
beat with a wire whisk until well-blended. Beat in vinegar. Add
contents of frypan to lentil pan and stir together. Cover and simmer
for 30 minutes or until lentils are soft. Add the frankfurters and
catsup. Cook to heat frankfurters through. Season with salt and
pepper and serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Lime Delicious Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/4 c Zwieback toast crumbs
2 T Sugar
1/3 c Margarine, melted
1 ea Env. unflavored gelatin
1/4 c Cold water
1/4 c Lime juice
3 ea Large eggs, separated
1/2 c Sugar
1 1/2 ts Grated lime peel
16 oz Light neufchatel cheese,soft
2 c Thawed whipped topping
Combine crumbs, sugar and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften
gelatin in water, stir over low heat until dissolved. Add juice, egg
yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium
heat 5 minutes. Cool. Gradually add gelatin mixture to the softened
Light Neufchatel cheese, mixing at medium speed on electric mixer,
until well blended. Stir in a few drops of green food coloring, if
desired. Beat egg whites until foamy; gradually add remaining sugar,
beating until stiff peaks form Fold egg whites and whipped topping
into neufchatel cheese mixture, pour over crust. Chill until firm.
Garnish with additional lime peel, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Lisa's Tartar Sauce.
Categories: Cajun Sauces
Servings: 10
4 c Mayonnaise
1 c Parsley, chopped fine
1 c Sweet relish,chopped&drained
1 x Dash, lea & perrins
1 c Chow chow (sour)drained
1 x Bunch green onions, chopped
1 x Louisiana hot sauce (dash)
1 ea Medium onion, chopped fine
Mix all ingredients well and refrigerate ovedrnight for best flavour.
This can be used on all seafood. Tastes good also, to. Sauce can be
stored in the refrigerator for some time. Justin Wilsons "Outdoor
cooking With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Little Cheddar Biscuits
Categories: Breads Cheese Quickbreads
Servings: 8
2 c Unbleached flour
1 ts Mustard; dry
1 ts Paprika
1/4 ts Baking powder
1 c Butter; room temperature
10 oz Cheddar; sharp, grated
1 ts Worcestershire sauce
Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at
medium speed, until light and fluffy. Slowly beat in the cheddar
cheese and Worcestershire sauce. Gradually add the flour mixture,
stirring with a rk, until well blended. On a lightly floured surface,
shape the dough into a long roll about 1 3/4-inches in diameter. Wrap
in plastic wrap or foil. Place on a platter and refrigerate for at
least 2 hours, better overnight. Preheat the oven to 325 degrees F.
Slice the dough about 1/3 inch thick. With your hands, roll each slice
into a ball. Flatten slightly and place on an ungreased baking sheet
about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits
will only brown slightly on the bottom.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Liver And Onions
Categories: Meats Main dish
Servings: 3
1/2 lb Calf or beef liver *
2 ea Med. onions, sliced
2 T Vegetable oil
1/4 ts Pepper
1/4 ts Ground sage
2 ts Soy sauce (importedif avail)
1 T Lemon juice
1 x Chopped parsley
* Liver should be sliced from 1/4 to 1/2-inch thick.
~---------------------------------------------------------------------
----- Cut liver into serving pieces. Mix onions, oil, pepper and sage
in 1-qt casserole. Cover and microwave on high (100 until onions are
crisp tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange
with thickest pieces to outsied in 9- inch pie plate. Spoon onions
evenly over liver. Cover tightly and microwave on high (100%) 3
minutes; turn pie plate one-half turn. Micro- wave until liver is no
longer pink, 1 to 3 minutes (do not overcook). Let stand 3 minutes.
(Liver will continue to cook while standing.) Sprinkle with lemon
juice and parsley just before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Liver in Mustard Sauce
Categories: Cajun Main dish Meats
Servings: 4
1 x Salt
1 x Ground red cayenne pepper
4 ea Slices liver 1/2; 3/4"thick
1 x Oleo (margarine)
1 c Shallots, chopped
1 c Dry white wine
1 T Creole or poupon mustard
Salt and pepper liver. Saute over medium to high heat in the
margarine (oleo). Remove liver and keep warm. Pour off some of
melted oleo. In what is left, saute shallots until clear or tender.
Add white wine. Bring to boil. Add mustard and blend into mixture.
Stir and simmer for a few minutes. Put liver on platter and pour sauce
over it. From Justin Wilson's "Outdoor Cooking with Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Louisiana Roast Beef
Categories: Cajun Main dish Beef
Servings: 6
1/4 c Onions, chopped very fine
1/4 c Celery, chopped very fine
1/4 c Bell peppers, chopped fine
2 T Unsalted butter
1 ts Salt
1 ts White pepper
3/4 ts Black pepper
3/4 ts Minced garlic
1/2 ts Dry mustard
1/2 ts Ground cayenne
4 lb Boneless sirloin roast
In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mix well. Place roast in a large roasing pan, fat side up.
With a large knife make 6 to 12 deep slits in the meat (to form
pockets) down to a depth of about 1/2 inch from the bottom; do not cut
all the way through. Fill the pockets to their depths with the
vegetable mixture, reserving about 1 tablespoon of the vegetables to
rub over the top of the roast. Bake uncovered at 300F until a meat
thermometer reads about 160F for medium doneness, about 3 hours. For
rarer roast, cook until thermometer reads 140F. Serve immediately
topped with some of the pan drippings if you like. From Paul
Prudhomme's Louisiana Kitchen
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Macaroni Bake, Low cal
Categories: Main dish Low-cal
Servings: 5
2 c Macaroni, cooked
1 ea Onion, chopped
2 T Margarine
1/4 c Flour
2 c Skimmed milk
2 ts Dill weed
2 ts Parsley
1/8 ts Garlic powder
1/2 ts Pepper
2 c Low fat cottage cheese
1/3 c Bread crumbs
1 pn Paprika
Preheat oven 350F. Saute onions in margarine, add flour. Stir in
milk, little at a time until thick. Add spices. Add cheese. Add
macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake
45 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Madras Dip
Categories: Dips Appetizers
Servings: 4
2 ea Hard-boiled eggs
2 c Sour cream
2 c Curry powder
1 ts Onion (grated)
2 T Green pepper (grated)
2 T Celery (grated)
1 x Seasonings
Add diced eggs to all other ingredients which have been smoothly
blended in blender. Consistency is thin. Chill; sprinkle with
paprika and serve with corn chips.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mandarin Hot and Sour Soup
Categories: Soups
Servings: 4
8 c Soup stock, 6-8 cups
1/4 lb Pork, lean
1/2 ea Square bean curd (optional)
1/4 c Shredded bamboo shoot
3 ea Dried black mushrooms 2-3*
2 T Sliced can button mushrooms
4 ea Dried wood ears (optional)*
2 ea Stalks green onion, chopped
1 ea Slice cooked ham, shredded**
4 T Vinegar
1 ts Chili oil (optional)
1/4 ea Hite pepper
3/4 ts Salt
1/2 ts Sesame oil
1/2 ts Sugar
1 T Soy sauce
2 ea Eggs lightly beaten
3 T Cornstarch in 3 t water
* Soaked and shredded. ** Optional Bring soup stock to a boil, add
shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add
remainder of ingredients and seasonings (except cornstarch, eggs, and
green onion) reduce heat and simmer for 2 minutes. Thicken with
cornstarch and turn off heat. Slowly pour in beaten eggs in a thin
stream while stirring. Serve immediately. Garnish with green onion.
If soup is to be prepared ahead of time, do not add cornstarch and
eggs until serving time. Otherwise the egg will be overcooked and
spoil the appearance. Soup should be quite hot and sour. Adjust the
hotness with varying amount of white pepper and the sourness with
different amounts of vinegar.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mango Salsa
Categories: Sauces
Servings: 4
1 ea Mango
1 ea Jalapeno peppr
2 T Fresh corriander
1 ea Juice of 1 lemon
1 ts Olive oil
Dice Mango, jalapeno pepper and fresh coriander very finely. Combine.
Add lime juice and olive oil. Serve the soup with a generous dollop
of sour cream and another generous dollop of Mango Salsa on top of the
sour cream.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Manitoba Wild Rice
Categories: Pasta
Servings: 4
1 c Wild rice
4 c Water
1 ts Salt
6 ea Slices bacon
2 ea Onions, chopped
1 ea Sweet green pepper chopped
3 ea Stalks celery, chopped
1 1/2 c Sliced mushrooms
2 T Butter
1/4 c Beef stock or water
1 x Salt and pepper to taste
Rinse rice in colander with cold running water. In large saucepan,
bring water and salt to boil; add rice; reduce heat to medium low and
simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over
medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer
bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon
bacon drippings from skillet; add onions and cook, stirring 3 to 5
minutes or until tender. Add green pepper, celery and mushrooms; cook,
stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole.
Stir in butter, beef stock and rice. Bake covered, 15 to 20 minutes
in 350 F degree oven until rice is tender. Season to taste with salt
and pepper..
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Maple Glazed Carrots
Categories: Vegetables
Servings: 4
8 ea Medium sized carrots
1/2 c Fresh orange juice
1 ea Rind, of orange grated
3 T Maple syrup
1 ea Pinch of mace or nutmeg
3 T Butter
Peel carrots; but into sticks. Pour the orange juice into a 4 cup
microwave safe dish. Heat 1 minute at high . Add the carrots and the
orange rind. Stir to coat the carrots with the orange juice. Cover
and microwave 8 to 9 minutes at high. Stir again, then add the
remianing ingredients. Microwave, uncovered 2 minutes at high. Stir
then check for doneness. If necessary, cook another 1 minute at High.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Marble Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs
3 T Sugar
3 T Margarine, melted
24 oz Cream cheese, softened
3/4 c Sugar
1 ts Vanilla
3 ea Large eggs
1 oz Square unsweeted chocolate *
* The 1 oz square of unsweetened Chocolate should be melted.
----------------------------------------------------------------------
----- Combine crumbs, sugar, and margarine; press onto bottom of
9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and vanilla, beating at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend chocolate into 1 cup batter. Spoon
plain and chocolate batters alternately over crust; cutting through
batters with knife several times for the marble effect. Bake at 450
degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.;
continue baking 30 additional minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Marble Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs
3 T Sugar
3 T Margarine, melted
24 oz Cream cheese, softened
3/4 c Sugar
1 ts Vanilla
3 ea Large eggs
1 oz Square unsweeted chocolate *
* The 1 oz square of unsweetened Chocolate should be melted.
~---------------------------------------------------------------------
----- Combine crumbs, sugar, and margarine; press onto bottom of
9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and vanilla, beating at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend chocolate into 1 cup batter. Spoon
plain and chocolate batters alternately over crust; cutting through
batters with knife several times for the marble effect. Bake at 450
degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.;
continue baking 30 additional minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Marbled Chocolate Cheesecake (Lo Cal)
Categories: Cakes Low-cal
Servings: 10
2/3 c Skim milk
1/4 c Skim milk
1 ea Envelope unflavoured gelatin
6 T Sugar
2 ea Eggs, separated, room temp.
2 ts Vanilla extract
12 oz Low fat cottage cheese
3 T Unsweetened cocoa
1 x ---chocolate crumb crust----
1/2 c Vanilla wafer crumbs
1 T Unsweetened cocoa
1 1/2 T Butter or marg. melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil;
set aside. In container of blender, sprinkle gelatin over remaining
1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim
milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and
vanilla; blend at medium speed until well mixed. Add cottage cheese;
blend at high speed until smooth. Remove 3/4 c mixture to use for
marbling; chill until mixture begins to thicken. Combine 1 T sugar and
cocoa; add to blender container and blend until mixed. Pour chocolate
mixture into large bowl. Chill, stirring occasionally, until mixture
mounds when dropped from spoon. In small bowl with electric mixer at
high speed, beat egg whites until foamy. Gradually add remaining 2 T
sugar; beat until stiff peaks form. Fold beaten whites into chocolate
mixture; pour chocolate mixture into prepared crust. Spoon large
dollops of vanilla mixture over chocolate; with knife or spatula,
gently swirl to create marbled effect. Cover; refrigerate until firm,
about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine
crumbs and cocoa; add butter and stir until evenly blended. Press
mixture evenly on bottom of 9 in. springform pan.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Margarita
Categories: Beverages
Servings: 1
1 1/2 oz Tequila
1/2 oz Triple sec
1 oz Lemon or lime juice
Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt.
Shake ingredients with ice and strain into the salt-rimmed glass.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Margarita Sunrise
Categories: Beverages
Servings: 6
1 ea Lime; cut into halves
1 x Granulated sugar
3 c Cracked ice
1/4 c Powdered sugar
1 c Tequila
6 oz Frozen orange juice; *
* Use 1 6-ounce can of thawed frozen concentrate.
----------------------------------------------------------------------
---- Rub rims of 4 stemmed glasses with 1 line half; dip rims of
glasses in granulated sugar. Squeeze juice from both lime halves into
blender container. Add remaining ingredients. Cover and blend on
high speed until foamy.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Marinade and Basting Sauce for Brisket of Beef
Categories: Cajun Sauces
Servings: 8
3 c Dry red wine
3 ts Salt
1 c Olive or peanut oil
3 T Poupon mustard
2 T Wine vinegar
2 T Prepared horseradish
2 ts Onion powder
3 T Lime juice
1 ts Garlic powder
2 ts Ground cayenne pepper
Mix all of the ingredients really well and then pour over whole beef
brisket. Let marinate for several hours, or overnight if possible.
Also, use this marinade as a basting sauce. Some people may find
Justin's 3 cups of dry red wine a little bit too much for their taste.
No problem, use as much as you like in the sauce, and drink the rest.
Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With
Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Marinade for Lamb or Goat
Categories: Cajun Sauces
Servings: 6
4 c Chablis wind
1 c Green creme de menthe
1 T Onion powder
1 ts Dried mint (crushed)
2 T Louisiana hot sauce
1 c Soy sauce
1 c Water
2 T Olive oil
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use
the marinade as a basting sauce as it cooks. From Justin Wilson's
"Outdoor Cooking With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Marinade for Steak
Categories: Sauces
Servings: 4
1 c Olive oil
1/2 c Sherry vinegar
1 x Or:
1/2 c Wine; red or white
1 x Or:
1/4 c Lemon juice
2 T Soy sauce
2 ea Garlic cloves; sliced
1 x Coarsely ground pepper
2 T Freshly chopped herbs
1 ts Italian seasoning
1 x Red peppercorns; if desired
1 T Worcestershire sauce
1 ts Sugar
"... Ingredients in a marinade can be varied, but it is important to
use wine, vinegar, lemon juice, or some acidic liquid to break down
the connective tissues. This process will make the steak more tender.
Remaining marinade ingredients add flavor." Use a good-quality olive
oil or walnut oil; add good-quality wine or vinegar and a combination
of fresh and dried herbs, seasonings, garlic and soy sauce to make a
flavorful marinade. 1. Place all ingredients in glass screw-top jar;
shake vigorously. Arrange meat in shallow glass dish; pierce with a
fork. Pour marinade over meat; turn to coat. Cover and refrigerate
several hours or overnight, turning meat occasionally. 2. Remove meat
from marinade; pat dry. Remove any pieces of spices or herbs that may
stick to meat. This recipe is a steak marinade, but the ingredients
can be adapted for other meats using the same techniques.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Marinated Mushrooms
Categories: Vegetables
Servings: 8
1 c White wine
1/2 c White wine vinegar
2 T Brown sugar
2 ea Cloves garlic, minced
1/4 c Sliced green onion
1/4 c Diced red pepper
1 ts Hot red pepper flakes
1 lb Small fresh mushrooms, trim
1/2 ts Salt
1/4 ts Ground black pepper
1/2 ts Oregano leaves
Combine wine, viinegar, sugar, garlic, green onion, red pepper and red
pepper flakes in 8 cup microwaveable casserole. Cover; microwave at
high 3 to 5 minutes or until mixture is simmering. Add mushrooms.
Cover; microwave at high 6 to 8 minutes or until mushrooms are tender
but not mushy. Stir partway through cooking. Stir in salt, oregano
and pepper. Let stand, covered, for 30 minutes. Transferr to covered
jar or container. Regrigerate up to 1 week.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Marinated Tomatoes
Categories: German Vegetables
Servings: 4
4 ea Tomatoes; large *
1 c Vegetable oil
1/4 c Wine vinegar
1/4 ts Mustard; dry
1 ts Salt
1/4 ts Black pepper
1 ea Garlic; clove, large, minced
1 T Basil; fresh, chopped
2 ea Thyme; sprigs, fresh,chopped
1 ea Marjoram; fresh, sprig, chop
1 T Scallion; minced
* Tomatoes should be peeled and sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Place tomato slices in serving bowl. Combine remaining
ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour
or longer before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Marions Best ever Apple Pie
Categories: Pies Desserts
Servings: 8
1 x -----------pastry-----------
2 c All purpose flour
3 oz Ea cold butter and cold lard
5 T Ice cold water
1 x ----------filling-----------
5 ea Large tart apples (spy)
1 ts Ground cinnimon
1/2 c Brown sugar
2 T Lemon juice
1 ts Heaping of bread crumbs
1 x ----------egg wash----------
1 ea Egg yolk
2 T Milk
To make pastry, cut butter and lard into flour with pastry blender
until mixture resembles coarse crumbs. Scatter water on mixture,
mixing with fork until dough forms a ball. Wrap in plastic wrap and
chill about 30 minutes. Divide into 2 balls. Roll out one portion to
fit a 9 inch pie pan, leaving 1 inch of pastry at edge. Preheat oven
to 425 degrees F. Core, peel and thinly slice apples. Toss with
cinnamon, sugar and lemon juice in a bowl. Sprinkle heaping teaspoon
flour or bread crumbs evenly over pie shell. Arrange apples slices on
top, leaving as little space between slices as possible. Pile slices
high but do not mound in centre. Roll out other half of dough to fit
top of pie. Brush edge of bottom crust with egg wash made by blending
beaten egg yolk with milk. Place top layer of dough on pie. Tuck top
layer under bottom layer of dough around edge of pie. Crimp edges
with fingers to form fluting. Prick pie with fork in at least a dozen
places to let steam escape. Brush with eggwash. Bake 15 minutes.
Reduce oven temperature to 400 degrees F and bake 15 minutes, then
reduce to 325 degrees F and bake 20 minutes more, or until crust is
golden brown.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mark's Famous Po-Boy
Categories: Sandwich Main dish
Servings: 4
1 1/2 lb Beef; roast
1/2 ea Onion; diced
1/2 ea Bell pepper; diced
5 oz Hickory smoked worcestershir
2 T Peanut oil
1 ts Seasoning salt
3 T Mayonnaise
8 ea Swiss cheese; sliced
2 ea Soft french bread
Calories per serving: 350
Fat grams per serving: 25 Approx. Cook Time: :30
Cholesterol per serving: 20
The roast should be slightly frozen for best results in cutting, as
this allows you to slice the roast very thin. Place sliced roast in
bowl with worcestershire sauce for 15 to 20 minutes. While meat is
marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in
peanut oil. Remove vegetables from skillet and cook meat in skillet
until just browned adding remaining seasoning salt. Add the the onions
and bell peppers to meat and allow to cook for another 10 minutes.
Place french bread open face under heat under broiler until crisp.
Place meat mixture on top of the bread, cover with swiss cheese, and
broil until cheese has melted. Add mayonaise and serve with leftover
juices. Mum-Mum-Mummmm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Martini Steak
Categories: Main dish Meats
Servings: 4
3 T Gin
2 T Vegetable oil
1 T Dry vermouth
2 ea Garlic cloves crushed
1/2 ts Dried basil
1/2 ts Dried marjoram
1/4 ts Salt
2 ea 5 oz rib eye/sirloin steaks
6 ea Pimento stuffed olives
1 x Dash of angostura bitters
In a shallow dish, combine all ingredients except meat and olives.
Score steaks with shallow crisscross cuts on one side; add to
marinade. Marinate at room temperature for two hours; turn several
times. Remove steaks, save marinade. Broil or place on hot grill
about three inches from heat. Cook four minutes per side for rare;
six minutes for medium; baste meat several times with marinade.
Garnish with olives on a toothpick.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mashed Potatoes With Horseradish
Categories: German Vegetables
Servings: 4
5 ea Potatoes; medium
1 x ;boiling water
1/2 ts Salt
2 T Butter
1 x Pepper; freshly ground
1/2 c Sour cream
1 T Horseradish
2 ts Parsley; minced
Peel and quarter potatoes. Cook in boiling salted water in
medium-size saucepan until tender, drain. Mash, adding 1 T butter and
the pepper. Add sour cream, horseradish, and minced parsley. Whip as
for mashed potatoes. Place in serving bowl; top with 1 T melted
butter and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mayonnaise
Categories: Cajun Sauces
Servings: 2
2 ea Egg yolks
1 ts Salt
1 ea Garlic clove, minced
1/2 c Green onions, chopped fine
4 ea Shots tabasco sauce
1 x Juice of 1/2 lemmon
2 c High-grade vegetable oil
Place all the ingredients except the oil in a blender (with the center
of the lid removed) or a food processor fitted with a plastic blade
and blend or process for 2 minutes. Pour the oil in a very thin
stream through the top or down the feed tube until it has all been
incorporated. Blend or process for 30 seconds more. Makes about 2-1/2
cups.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mayonnaise Chocolate Cake
Categories: Chocolate Cakes Desserts
Servings: 16
3 c Flour; unbleached, sifted
1/3 c Cocoa; baking
3 ts Baking soda
1/2 ts Salt
1 1/2 c Mayonnaise or salad dressing
1 1/2 c Sugar
1 1/2 c ;cold water
1 1/2 ts Vanilla extract
1 x -fluffy chocolate frosting--
1 ea -----------------------
1 c Brown sugar; packed
3 T Half and half or light cream
3 T Butter or regular margarine
1/3 c Chocolate chips; semisweet
1/2 ts Vanilla extract
Sift together flour, cocoa, baking soda and salt; set aside. Combine
mayonnaise and sugar in a mixing bowl. Beat with electric mixer at
medium speed until blended. Gradually beat in cold water and vanilla.
Add dry ingredients to mayonnaise mixutre, beating until well
blended, about 2 minutes. Pour batter into greased 13 x 9 x 2-inch
baking pan. Bake in preheated 350 degree F. oven 40 minutes or until
cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate
Frosting. Cut in squares. FLUFFY CHOCOLATE FROSTING: Combine brown
sugar, light cream, and butter in a saucepan. Cook over medium heat,
stirring constantly, until mixture comes to a boil. Boil 1 minute.
Remove from heat. Stir in chocolate chips and vanilla. Beat with
electric mixer at high speed until of a spreading consistency. NOTE:
This recipe is included in this file as it is a classic Chocolate Cake
and I have looked for the recipe for years before finding it.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Meat Patties
Categories: Main dish Pasta
Servings: 6
1 x ----------stuffing----------
2 T Fat
1 lb Veal or pork, diced
3 T Water
1 ea Onion, sliced
1/4 lb Mushrooms, sliced
1 x Salt and pepper
1 T Dill leaves
1 x -----------dough------------
2/3 c Butter
2 1/2 c Flour
2 ts Baking powder
2 ea Egg yolks
1 ea Egg
3 T Sour cream
1 ea Egg white
Heat fat in the skillet and brown meat on both sides. Remove to a
saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2
hours. For the last 1/2 hour add mushrooms. Grind everything. Add
seasoning, and mix well. To make dough: Cut the butter into the
flour with a knife and rub in with fingertips. Add baking powder, egg
yolks, egg and sour cream. Knead dough for few minutes. Roll out 2
rectangles 18 x 6 inches. For a line of stuffing 1 inch off one long
side of each rectangle. Fold the dough over the stuffing, brush with
egg white. Cut into 26 patties. Place on a buttered cookie sheet.
Bake in a moderate 350 degrees F. oven for 35 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Meatballs In Chile Sauce
Categories: Appetizers Beef Mexican
Servings: 8
3 ea Corn tortillas; *
1/2 c Milk
1/2 lb Ground beef
1/2 lb Ground pork
1/2 lb Ground ham; smoked, cooked
1/4 c Onion; chopped, 1 small
1 ea Clove garlic; finely chopped
1 ts Cumin; ground
1 ts Oregano leaves; dried
1/2 ts Salt
1/4 ts Pepper
1 c Basic red sauce; **
1 c Beef broth
* Corn Tortillas should be 6 inches in diameter and should be cut
into ** For Red Sauce Recipe see Sowest2.zip, or use your favorite
mexican
----------------------------------------------------------------------
---- Place tortilla pieces and milk in large bowl; let stand 15
minutes. Mix in remaining ingredients except basic red sauce and
broth. Shape into 1-inch balls. Heat basic red sauce and broth to
boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and
simmer until done, 15 to 20 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Meatless Mission Chili
Categories: Soups Vegetables
Servings: 4
2 T Safflower oil
1 x Clove garlic, minced
1 x Green bell pepper, chopped
1 x Stalk celery, chopped
1 x Sm onion, chopped (1/4 cup)
1 x Carrot, shredded
1 x Med zucchini, shredded
18 oz Can tomatoes with juice
15 oz Can kidney beans,drained
8 oz Can tomato sauce (1 cup)
1/4 c Water
1 1/2 ts Chili powder, or to taste
1/4 ts Hot pepper sauce, to taste
1 ts Basil
1 ts Oregano
1/2 ts Black pepper
GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack
cheese, or a combination, optional. In a Dutch oven or 4-5 qt
saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot,
and zucchini until crisp/tender, about 3 minutes. As mixture cooks,
stir in remaining ingredients. Bring to a boil over high heat, then
reduce heat to medium. Cover and cook until heated through, about 5
minutes. Top each serving with a garnish, if desired. If you wish,
set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw
cashews If reheating, add addt'l liquid, such as water, tomato juice,
or veg stock
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Meersburger Kirschen-dessert (Cherry Desert Meeres
Categories: German Fruits Desserts
Servings: 4
1 lb Cherries; tart, fresh
3 T Kirsch
6 T Sugar
2 T ;water
12 ea Ladyfingers
8 oz Cream cheese; *
1/2 ts Vaillla extract
2 oz Almonds; ground **
1 c Cream; heavy
1 x ----------garnish-----------
1 x Pistachio nuts; chopped
* Soften Cream Cheese to room temperature. ** Grind Almonds in
the blender, if ground almonds are not available.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Wash and drain cherries. Remove stones and reserve 8 whole
cherries for garnish. Place cherries in a bowl; add kirsch. In a
small pan boil 3 T sugar and the water for a minute to make a thin
sugar syrup. Add syrup to cherries; stir to blend. Cover and let
soak for 20 minutes. Cut the ladyfingers in half, divide into 4
portions, and place in individual glass dishes. Arrange cherries on
top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and
ground almonds. Whip the cream and carefully fold it into the
cream-cheese mixture. Spoon over the cherries. Garnish with the
chopped pistachio nuts and whole cherries.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: MERINGUE TARTS WITH STRAWBERRIES
Categories: Desserts
Servings: 8
1 c Sugar
1/2 ts Baking powder
1/8 ts Salt
3 ea Egg whites
1 ts Vanilla
1 ts Vinegar
1 ts Water
1 ea Fresh sliced strawberries
Sift the sugar with the baking powder and salt. Combine the liquids.
Add the sugar, 1/2 t at time, to the egg whites, alternating with a
few drops of the liquid, beating constantly. When all combined,
continue to beat for several minutes. Place large spoonfuls on baking
sheet and shape into shallow cups. Bake at 225F for 45 min. to 1 hr.
Remove the meringues form the sheet quickly and cool them on rack.
Fill with strawberries. Cal: 122, Fat: trace.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mexican Shrimp Cocktail
Categories: Seafood Appetizers Mexican
Servings: 6
1 c Water
1/3 c Lime juice
1 ea Clove garlic; finely chopped
2 ts Salt
1 x Pepper; dash of
24 ea Shrimp; raw, *
1 ea Avocado; peeled and chopped
2 ea Jalapeno chiles; **
1/4 c Tomato; chopped
2 T Onion; chopped
2 T Carrot; finely chopped
2 T Cilantro; fresh, snipped
2 T Vegetable or olive oil
1 1/2 c Lettuce; finely shredded
1 x Lemon or lime wedges
* Shrimp should be peeled and deveined. ** Jalapeno Chiles should
be seeded and finely chopped.
----------------------------------------------------------------------
---- Heat water, lime juice, garlic, salt and pepper to boiling in a
4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to
2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook.
Immediately remove shrimp from liquid with slotted spoon; place in
bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix
reduced liquid, shrimp and remaing ingredients except shredded lettuce
and lemon wedges in a glass or plastic bowl. Cover and refrigerate at
least 1 hour. Just before serving place 1/4 cup lettuce on each of 6
serving dishes. Divide shrimp mixture among dishes. Garnish with
lemon wedges.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mexican Tea Punch
Categories: Beverages
Servings: 8
2 c Tequila
2 c Tea; strong, cold
1 c Pinapple juice
1/4 c Honey
1/4 c Water
1/4 c Lime juice
1/4 c Lemon juice
1 1/2 ts Cinnamon; ground
1 1/2 ts Aromatic bitters
Mix all ingredients; refrigerate until chilled. Stir before serving.
Serve over ice.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mile-High Chocolate Cake
Categories: Chocolate Cakes Desserts
Servings: 16
1/2 c Cocoa; baking
1/2 c ;hot water
2 ts Baking soda
1/2 c Vegetable shortening
2 c Sugar
2 ea Eggs; large
2 ts Vanilla extract
2 1/2 c Flour; unbleached, sifted
1 c Buttermilk
1 x -------cocoa frosting-------
1/2 c Butter or regular margarine
1 oz Baking chocolate
1 lb Confectioners' sugar; sifted
1 ea Egg white; large
1 ts Vanilla extract
1 ts Lemon juice
3 T Milk
Combine cocoa, hot water and baking soda in a small bowl. Let stand
while mixing other ingredients. Cream the shoretening and sugar
together in a mixing bowl, using an electric mixer set on medium
speed, until light and fluffy. Add eggs, one at a time, beating well
after each addition. Beat in vanilla and cocoa mixture. Add flour
alternately with the buttermilk to creamed mixture beating well after
each addition. Pour batter into 3 greased and wax paper lined 8-inch
round cake pans. Bake in a preheated 350 degree F. oven for 25
minutes or until cakes test done. Cool in pans on racks for 10
minutes. Remove from pans; cool completely on racks. To assemble
cake, place one cake layer on serving plate. Spread with Cocoa Icing.
Top with second cake layer and spread a layer of frosting. Top with
third cake layer and frost sides and top with remaining frosting.
COCOA ICING: Combine butter, and chocolate in the top of a double
boiler. Place over hot water; stir until melted. Remove from heat;
cool to room temperature. Sift confectioners' sugar into a large
mixing bowl. Make a well in the center and add egg white, vanila, and
lemon juice. Pour in the chocolate mixture. Blend until smooth,
using an electric mixer set at medium speed. Add milk to make frosting
of a spreading consistency.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Minature Cheesecakes
Categories: Cakes Desserts
Servings: 6
1/3 c Graham cracker crumbs
1 T Sugar
1 T Margarine, melted
8 oz Cream cheese, softened
1/4 c Sugar
1 1/2 ts Lemon juice
1/2 ts Grated lemon peel
1/4 ts Vanilla
1 ea Large egg
1 x Garnishes *
* Garinishes can include fresh fruit, or strawberry or apricot
preserves.
----------------------------------------------------------------------
----- Combine crumbs, sugar and margarine. Press rounded meassuring
Tablespoons- ful of crumb mixture onto bottom of each of six
paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine
cream cheese, sugar, juice, peel and vanilla, mixing at medium speed
on electric mixer until well blended. Blend in egg; pour over crust,
filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool
before removing from pan. Chill. Top with garnishes just before
serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic
wrap; freeze. Let stand at room temperature 40 minutes before
garnishing and serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mini Monte Cristo Sandwiches
Categories: Appetizers
Servings: 4
2 T Butter or margarine,softened
2 T Prepared mustard
8 ea Slices white bread
4 oz (4 slices) swiss or fontina*
4 oz (4 slices) cooked ham
3 ea Large eggs
1/2 c Milk
1 ea Env. golden onion soup mix
1/4 c Butter or margarine
* Use either type of cheese, but not both.
~---------------------------------------------------------------------
----- Blend 2 T butter with mustard; even spread on each bread slice.
Equally top 4 bread slices with cheese and ham; top with remaining
bread, buttered side down. Cut each sandwich into 4 triangles. Beat
eggs, milk, and golden onion recipe soup mix until well blended. Dip
sandwiches in egg mixture, coating well. In large skillet, melt 1/4 C
butter and cook sandwiches over medium heat, turning once, until
golden. Makes about 16 mini sandwiches
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Miniature Cheesecakes
Categories: Desserts Cakes
Servings: 8
10 ea Wafers
8 oz Cream cheese
1/3 c Granulated sugar
1 ea Egg
2 ts Fresh lemon juice
1 ts Grated lemon rind
1/2 ts Vanilla
Preheat oven to 35 degrees F. Line muffin tins with papper baking
cups. Place vanilla wafter in each cup. Beat remaining ingredients
together until light and fluffy. Fill cups 2/3 full with cheese
mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream,
nuts, fruit or shaved chocolate.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mocha Chocolate Chip Cheesecake
Categories: Cakes Desserts
Servings: 10
2 1/4 c Graham cracker crumbs
12 oz Seimi sweet choc.chips *
2 1/3 c Butter, melted **
1/2 c Milk
4 ts Instant coffee
1 ea Env. unflavored gelatin
16 oz Cream cheese, softened
14 oz Sweetened condensed milk
2 c Heavy cream, whipped
1 c Chocolate chips *
* Cholcolate chips should be the Little Bits chocolate Chips and
they ** Butter is to be melted and then cooled to room temperature.
----------------------------------------------------------------------
----- In large bowl, combine grham cracker crumbs, 1 cup little bits
chocolate chips and butter, mix well. Pat firmly into 9-inch
springform pan, covering bottom and 2 1/2-inches up sides. Set aside.
In small saucepan, combine milk and instant coffee, sprinkle gelatin
on top. Set aside for 1 minute. Cook over low heat, stirring
constantly until gelatin and coffee dissolve. Set aside. In large
bowl, beat cream cheese until creamy. Beat in sweetened condensed
milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of
little bits chocolate chips. Pour into prepared pan. Chill until firm
(about 2 hours). Run knife around edge of cake to separate from pan,
remove rim. Makes 1 9-inch Cheesecake
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mocha Cookies
Categories: Desserts Cookies
Servings: 36
1/2 c Butter
3/4 c Sugar
1/4 c Packed brown sugar
1 ea Egg
1 1/2 c Flour
2 T In. coff. powder no crystals
1 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
2 ts Vanilla
1 c Finely chopped walnuts
12 oz Semi-sweet chocolate chips
1. Preheat oven to 350. Cream butter. Add both sugars and beat well.
Add egg and mix well. Add flour, coffee powder, baking powder, salt,
cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax
paper and chill thouroughly in refrigerator (at least two hours). 2.
Remove dough from refrigerator. Using rounded teaspoonfuls of dough,
shape into balls using palms of hands and place 2 inches apart on an
ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet
from oven and working quickly place 3-4 chocolate chips in the center
of each hot cookie. When chocolate has softened, spread over top and
sprinkle with balance of walnuts. Remove to wire rack and cool. from:
_Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Molasses Brown Bread
Categories: Breads
Servings: 4
2 1/2 c Whole-wheat flour
1 1/2 c Wheat germ
1/3 c Brown sugar
1/2 ts Salt
1 c Raisins; mixed dark & light
2 ts Baking soda
1 7/8 c Buttermilk
1/3 c Molasses
Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine
flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
well. In a second mixing bowl, mix baking soda, buttermilk and
molasses, using a wooden spoon. This misture will start to bubble.
Immediately mix it into the dry ingredients. Spoon the batter into
the greased pan. Bake at once. The bread is done when a toothpick
comes out clean, about 1 hour. Turn out of the pan and cool on a wire
rack. Makes 1 loaf.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Molasses Refrigerator Muffins
Categories: Muffins Breads Brunch
Servings: 12
4 c Unbleached flour, sifted
2 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
1 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Ground allspice
1/4 ts Ground nutmeg
1 1/3 c Vegetable shortening
1 c Sugar
4 ea Large eggs, slightly beaten
1 c Molasses
1 c Butter/sour milk
1 c Raisins
Sift together flour, baking soda, salt, cinnamon, ginger, cloves,
allspice and nutmeg; set aside. Cream together shortening and sugar in
mixing bowl until light anf fluffy, using electric mixer at medium
speed. Add eggs beat well. Blend in molasses and butter/sour milk.
Add dry ingredients all at once, stirring just enough to moisten.
Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling
1/2 full. Bake in 350 degree oven 20 minutes or until golden brown.
Serve hot with butter and jam. NOTE: Batter can be stored in
refrigerator in covered container for up to 3 weeks.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mongolian Beef
Categories: Hot & spicy Main dish Beef
Servings: 4
4 c Peanut oil
15 ea Green onion tops
1 T Minced ginger
1 lb Flank or sirloin steak
1 1/2 T Water chestnut flour
2 ea Egg whites
1 ea Pinch salt
1 ea Cornstarch paste
1 x -----------sauce------------
1 ts Chili paste with garlic
1/4 c Chicken stock
2 T Dark soy sauce
1 ea Pinch sugar
1 1/2 T Dry sherry
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ Preparation: Cut tops of green onions into 2" long pieces.
Combine sauce ingredients in small bowl & stir thoroughly. Cut steak
across the grain into thin slices, about 1/2" deep by 2" long. In
bowl big enough to hold meat, combine egg whites, salt & water
chestnut flour. Beat with chopstick until frothy. Add steak, & use
fingers to coat each slice. Deep-frying: In wok, heat oil to
moderately hot. When ready, piece of coated meat will rise to surface
immediately. Fry meat in small batches; drop in 1 slice at a time to
avoid sticking. Cook until lightly brown, about 1 minute. Drain on
Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil
from wok. With wok at medium heat, quickly stir-fry green onions &
ginger for about 20 seconds. Add sauce; bring to boil on high heat
while stirring. Add beef all at once, & toss with sauce until beef is
hot & coated. Push beef out of sauce, dribble in cornstarch paste to
lightly thicken. Recombine. Serve immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Moroccan Chick Pea Soup
Categories: Soups Vegetables
Servings: 4
2 T Safflower oil
2 x Carrots, grated
2 x Cloves garlic, minced
1 x Med onion, chop fine (1/2 c)
15 oz Can chick peas, rinse,draine
3 c Vegetable stock
1/3 c Tahini
2 T Lemon juice
1 T Chopped fresh parsley
3/4 ts Ground cumin
1/2 ts Black pepper
1/2 ts Thyme leaves
1/4 ts Powdered tumeric
1/8 ts Cayenne pepper
GARNISH: toasted sesame seeds, minced scallions, finely chopped
tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan,
heat oil. Add carrots, garlic, and onion; cook until tender. Set
aside. Menawhile, in food processor, puree chick peas, 1 cup of
vegetable stock, tahini, and lemon juice. Stir pureed mixture into
saucepan. Add remaining ingredients including vegetable stock. Cover
and cook for 5 minutes to heat through. Top with garnish if desired.
VARIATIONS: - substitute olive oil for safflower oil
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mos' Nilly Guacamole
Categories: Cajun Dressings Dips
Servings: 10
1 ea Large avocado
2 ts Lea & perrins
1 ea Clove garlic
1 T Salt
4 oz Feta cheese
2 T Olive oil
1 T Poupon or creole mustard
1 T Lemon juice
2 T Wine vinegar
3/4 c Chopped parsley or cilantro
2 ts Louisiana hot sauce
1 c Chopped tomatoes
1 x Lettuce, as bed for serving
Mash garlic with salt to make a gritty paste, Add avocado and mash
some more. Pour lemon juice over avocado so that it will keep its
color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add
Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir.
Add Mustard. Stir. Crumble a good quantity of feta cheese in the
dressing. Add chopped tomatoes and parsley. Stir well and serve over
lettuce. This is also good for dipping. Makes about 3 cups. From
Justin Wilson's "Outdoor Cooking With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mushroom Cups
Categories: Appetizers
Servings: 32
1 c Chopped onions
2 c Chopped mushrooms
3 T Margarine
1/2 c Chopped parsley
2 ea Egg yolks
3/4 c Grated mozzarella cheese
1/2 c Grated parmasean cheese
1 ts Salt
8 ea Sliced white bread
1/2 c Melted butter
Saute onions and mushrooms in margarine. Remove from heat. Add
parsley, eggs, cheeses and seasoning. Combine well. Trim crusts from
bread and cut into 4 equal squares. Roll pieces flat with a rolling
pin. Dip bread in melted butter and arrange in miniture muffin tins.
Fill each with mushroom-cheese mixture. Bake 350 degrees for 20-25
minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mushroom Soup
Categories: Appetizers Soups
Servings: 8
2 ea Carrot
1 ea Parsley root
2 ea Celery stalks
2 ea Onions, sliced
4 c Salted water
1 lb Mushrooms, sliced
1 c Water
1 ea Salt and pepper
2 T Instant flour
1/4 c Cold water
1/2 c Sour cream
1 T Dill leaves
1 lb Rhubarb finely chopped
1 ea Noodles, fine macaroni
Cook the carrots, parsley, celery and 1 onion in 4 cups salted water
for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup
water for 10 minutes. Add salt and pepper. Combine with vegetable
broth, add the flour mixed with 1/4 cup cold water. Boil. Remove
from heat. Add sour cream, dill and parsley. Add noodles, fine
macaroni.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mushroom Strudel
Categories: Appetizers
Servings: 16
3 T Butter
1 ea Large onion, chopped
1/3 c Diced sweet red pepper
2 ea Cloves garlic minced
7 c Sliced mushrooms
1/2 ts Salt
1/2 ts Pepper
1/2 ts Thyme
2 ts Lemon juice
1/2 c Diced black forest ham
1/2 c Shredded mossarella cheese
1/4 c Minced fresh parsley
2 T Fine bread crumbs
8 ea Sheets phyllo pastry
1/3 c Melted clarified butter
2 ts Dijon mustard
1/4 c Grated parmesan cheese
In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often,
until mushrooms are tender and all moisture has evaporated. Season
with salt, pepper, thyme and lemon juice. Remove from heat; stir in
ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust
seasoning. Let cool. Divide mushroom filling in two portions. Brush
4 sheets of phyllo pastry lightly with melted butter; stack neatly one
on top of the other. About 1 inch from one long edge of phyllo
pastry, spread half of mustard in a 2 inch wide strip, leaving a 1
inch border on both sides. Over mustard, spread half of the mushroom
filling. Dust filling and phyllo pastry with half the parmesan
cheese. Turn up bottom edge of pastry over mushroom filling; turn
both side edges in the brush this exposed phyllo pastry on bottom and
edges with butter. Roll up, jelly roll fashion, loosely but
compactly. Place, seam down, on baking sheet. Repeat with remaining
phyllo pastry, butter, filling and parmesan cheese. Brush top with
butter; with sharp knife cut 8 slits on diagonal, on top of each roll,
through top 2 layers of phyllo pastry. Bake at 375 degrees F over for
about 25 minutes or until pastry is golden and crisp. Let cool for
about 5 minutes before slicing.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Mushrooms in Cream Sauce
Categories: German Vegetables
Servings: 4
2 lb Mushrooms; fresh
1/4 lb Bacon; diced
1/4 c Butter or margarine
2 ea Onions; large, diced
1 c White wine
1/2 ts Salt
1/4 ts Pepper
1/4 ts Paprika
1 x Nutmeg; pinch of
1 x Mace; pinch of
1 c Cream; heavy
1 x Lemon juice; 1/2 med lemon
2 ea Parsley; sprigs
Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a
large pan until lightly browned. Remove from pan and reserve. Add
the butter to the pan drippings. Add onions; saute until lightly
browned. Add mushrooms; cook until tender, stirring often. Stir in
wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook
over low heat 15 minutes. Off the heat, add the cooked bacon, cream
and lemon juice. Reheat until just warm. Do NOT let the mixture
boil!!! Garnish with parsley and serve with noodles or dumplings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Nachos
Categories: Appetizers Mexican Snacks
Servings: 4
6 oz Cheddar cheese; shredded, *
6 ea Jalepeno chilies; **
1 x Tortilla chips;
* There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded
and each cut into 6 slices.
----------------------------------------------------------------------
---- Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the
cheese and 1/4 of the Jalapeno slices. Set oven control to broil.
Broil tortilla chips with the tops only 3 to 4 inches from the heat
until the cheese is melted and serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: New Potato Salad
Categories: Salads
Servings: 8
2 lb Potatoes; new (approximatel
1 ea Dill cream dressing recipe
5 ea Green onions; finely choppe
1 x Salt & pepper to taste
A local restaurant serves a simple, but elegant, potato salad as part
of their Sunday Brunch menu. This is my own attempt at duplicating
it. Stir the chopped green onions into the Dill Cream Dressing. Add
salt and pepper to taste. You may also want to add more lemon juice
or Dijon mustard at this point, as this produces a fairly bland
dressing. Slice potatoes (leave skins on) about 1/4 inch thick. Place
in a large bowl and fold in the dressing. Serve chilled. Best made
the day before so the flavors have a chance to mingle. Source: Sallie
Austin
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: New Year's Pretzels
Categories: German Desserts
Servings: 2
2 c Milk
1/2 c Butter or margarine
2 pk Yeast; active, dry
2 ts Salt
1/2 c Sugar
7 c Flour; unbleached
2 ea Eggs; large
1 c Confectioners' sugar
1 x ;water
1 ts Vanilla extract
1/4 c Almonds; chopped
Heat milk and butter until very warm (120-130 degrees F.). Mix yeast,
salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2
minutes. Add eggs and 1 cup of flour. Beat for an additional 2
minutes. Add enough flour to form a soft dough. Knead until smooth
and elastic, about 5 minutes. Place dough in a greased bowl. Let
rise in a warm place until doubled in bulk, about 1 hour. Punch dough
down and let rise again until doubled. (1 hour more). Divide dough in
half. Shape pretzel as follows: Roll dough into a rope about 30
inches long and 1 1/2 inches in diameter. Cross the ends leaving a
large loop in the center. Flip loop back onto crossed ends to form a
pretzel. Repeat with remaining dough. Place pretzels on greased
baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for
25 to 30 minutes or until golden brown. Cool on wire racks. Mix
confectioners' sugar, water and vanilla to form a thin icing. Spread
icing on pretzels and sprinkle with chopped almonds. Makes 2 large
pretzels.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: No-Bread Sandwiches
Categories: Cheese Eggs Main dish
Servings: 4
1 x -----egg salad filling------
3 ea Eggs; lg, hard cooked, *
1/3 c Celery, minced
1 x Hot pepper sauce, to taste
1 x Mayonnaise, to moisten
1 x ----------sandwich----------
8 ea Monterey jack cheese, slices
4 ea Tomato; slices, thin
4 ea Lettuce leaves
1 x Salt & pepper; to taste
1 x Dill pickle wedge
1 x Stuffed olives
* Eggs should be peeled and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Prepare the egg salad filling. Refrigerate for at least 1 hour
to blend the flavors. Spread 4 of the cheese slices with the filling.
Place tomato slices on top of the filling. Top with the lettuce
leaves and salt and pepper to taste. Cover with the remaining cheese
slices. Serve on individual plates with the pickles and olives.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: No-Knead Cheddar Rolls
Categories: Breads
Servings: 8
1 1/2 c Unbleached flour; unsifted
1 pk Active dry yeast; or
1 ts Active dry yeast; bulk
3 ts Sugar
1 ts Salt
3/4 c Milk
1/2 c Water
3 ts Butter
1 c Unbleached flour; unsifted
1 c Cheddar; sharp, grated
1/4 c Butter
1 ea Egg yolk; lg
1 ts Milk
Place the grated cheese in a small bowl and cover to prevent drying
then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and
salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of
milk, water, and butter into a saucepan and heat until the liquids are
warm, 115 to 120 degrees F.. Gradually add the liquids to the dry
ingredients in the mixer bowl, beating for 2 minutes at medium speed
of the electric mixer, scraping the bowl occasionally. Add and beat
in 1 cup of unsifted flour at high speed. Beat for 2 minutes,
scraping the bowl occasionally. Mix in enough additional flour (1/2
to 1 cup unsifted) to make a soft dough. (Dough will be slightly
sticky.) Put the dough into a greased deep bowl. Cover with waxed
paper and a clean towel and let stand in a warm place until the dough
has doubled, 45 to 60 minutes. Generously grease several baking
sheets. Melt the butter and set aside. Punch the dough down wit a
fist and turn the dough out onto a lightly floured surface. Divide
the dough into two equal portions. Set one portion aside. Roll the
dough into a rectangle 16 X 8-inches. Brush with about one-half of
the melted butter. Sprinkle with about one half of the grated cheddar
cheese. Cut crosswise into 8 equal portions. Cut into halves
lengthwise. Fold each strip into thirds, lapping each side portion
over the center third. Place the rolls on a baking sheet. Repeat for
the other half of the dough. Beat the egg yolk with the tbls of milk,
slightly. Brush the tops of the rolls with the egg yolk mixture. Let
rise until doubled, about 30 minutes. Bake at 425 degrees F. for
about 8 minutes or until rolls are golden brown. Serve rolls hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: No-Name-Yet Salad
Categories: Cajun Salads
Servings: 10
1 ea 16 oz can peeled tomatoes
1/2 c Chopped onion
1/2 ts Celery seed
4 ea Eggs, hard boiled
2 T Juice from peeled tomatoes
1 ea 6 1/2 oz can tuna, mashed
2 T Dill relish
2 T Mayonnaise (heaping)
1 T Lea & perrins
2 ts Poupon or creole mustard
1/4 ts Garlic powder
1 T Olive oil
1 x Salt, to taste
2 ts Louisiana hot sauce
2 ts Wine vinegar
Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped
hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill
relish. Add sauce (directions follow). If it is too soupy, add some
crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really
well, adding olive oil. Every time you add something, beat. Add all
ingredients, beat the hell out of them. Add to salad. From Justin
Wilson's "Outdoor Cooking With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Noodles in Sesame Sauce
Categories: Salads Appetizers
Servings: 2
10 oz Fresh chinese noodles
1 x Oil
1 x -----spicy sesame sauce-----
1 1/2 T Vegetable oil
3 ea Green onions white minced
3 ea Cloves of garlic, minced
1/2 x Piece of giner, minced
2 ea Small asian chilli peppers
3 1/2 ts Rice vinegar
2 T Soya sauce
2 T Sugar
1 1/2 T Chinese sesame paste
1/2 c Chicken stock or broth
1 ts Sesame oil
1 x ----------garnish-----------
1 T Roasted sesame seeds
1 x Fresh coriander leaves chop
1/2 c Julienned carrots/cucumbers
Cook noodles, fresh or fried, until al dente. Drain and rinse in
cool, then cold, water. Drain well. Sprinkle with vegetable, peanut
or sesame oil. (Cold, oiled cooked noodles can be stored in the
fridge for several days). SAUCE: In a small skillet, heat vegetable
oil and saute onions, garlic, ginger and chili peppers until garlic is
soft but not brown. Turn off heat and add vinegar, soy sauce, sugar,
sesame paste and chicken stock. Heat and simmer sauce, stirring for 2
minutes. Stir in sesame oil. Cool to room temperature. Pour sauce
over chilled noodles and mix well. Heap noodles on s platter and
garnish with sesame seeds, coriander and julienned vegetables.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Northwest Cheesecake Supreme
Categories: Desserts Cakes
Servings: 10
1 c Graham cracker crumbs
3 T Sugar
3 T Margarine, melted
32 oz Cream cheese, softened
1 c Sugar
3 T Unbleached all-purpose flour
4 ea Large eggs
1 c Sour cream
1 T Vanilla
21 oz (1 can) cherry pie filling
Combine crumbs, sugar and margarine, press onto bottom of 9-inch
spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream
cheese, sugar and flour, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream and vanilla; pour over crust. Bake at
450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.;
continue baking for 1 hour. Loosen cake from rim of pan; cool before
remobing rim of pan. Chill. Top with pie filling just before
serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T
sugar for graham cracker crumbs and sugar.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Nusskipferl (Nut Crecents)
Categories: German Cookies Desserts
Servings: 10
1 pk Yeast; active dry
4 c Flour; unbleached, unsifted
1 c Butter or margarine;softened
1 c Sour cream
3 ea Egg yolks; large
1 x ----------filling-----------
3 ea Egg whites; large
1 c Nuts; ground
1 c Sugar; or to taste
1 ts Vanilla
Mix yeast, flour, butter, sour cream and egg yolks thoroughly until
dough is formed. Cover and let dough rest 1 hour. For filling beat
egg whites until soft peaks form. Fold in nuts, sugar, and vanilla.
Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches.
Spread with 1 t of filling. Roll up jelly roll fashion. Place on
greased baking sheets and curve to form crecents. Bake at 350 degrees
F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks
and store in airtight tins. Makes 4 to 5 dozen crecents.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Nutty Cheese Brulee
Categories: Cheese Nuts Appetizers
Servings: 2
4 oz Brie cheese, rind removed or
5 1/2 oz Camembert cheeserind removed
1 T Ice cream topping *
2 T Broken pecans or walnuts
1 x ----------dippers-----------
1 x Flat bread
1 x Unsalted crackers
1 x Apple or pear slices
* Ice cream toppings can be one of the following: Strawberry,
~---------------------------------------------------------------------
---- Place the Brie or Camembert cheese in the center of a nonmetal
plate or small shallow baking dish. Spoon the ice cream topping over
the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered,
on 100% power about 30 seconds or till the cheese begins to melt and
lose its shape. Serve immediately with flat pread or unsalted crackers
and apple or pear slices.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oatmeal Muffins
Categories: Breakfast Breads Muffins
Servings: 5
1 c Quick-cooking oats
1 c Butter/sour milk
1 c Unbleached flour, sifted
1 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1/3 c Butter or regular margarine
1/2 c Brown sugar, packed
1 ea Large egg
Combine oats and butter/sour milk in small bowl. Mix well and let
stand 1 hour. Sift together flour, baking powder, baking soda and
salt; set aside. Cream together butter and brown sugar in mixing bowl,
using electric mixer at medium speed. Add egg; beat until light and
fluffy. Add dry ingredients alterantely with oat mixture to creamed
mixture, blending well after each addition. Spoon batter into greased
2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F.
oven 20 minutes or until golden brown. Serve hot with homemade jam or
preserves.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oatmeal Raisin Cookies
Categories: Cookies Desserts
Servings: 48
1/2 c Margarine; softened
1/2 c Shortening
1 c Brown sugar, lt; packed
1/2 c Sugar
2 ea Eggs
2 T Water
2 T Corn syrup, lt
2 ts Vanilla
2 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Ginger
1 1/2 c Flour; unsifted
1 ts Baking soda
1 ts Salt
3 c Oats, old fashioned
1 c Raisins
Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla;
beat well. Combine flour baking soda and salt; add to creamed
mixture. Beat well; stir in oats and raisins. Drop by rounded
teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min.
Cool slightly on sheet before removing to cooling racks.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Obsttorte (Fruit Torte)
Categories: German Cakes Desserts
Servings: 8
1 x -----------pastry-----------
2 c Flour; unbleached
1/4 c Sugar
1 c Butter; no margarine, unsalt
2 ea Egg yolks
1 x ----------filling-----------
4 c Fruit; fresh, canned, frozen
1/2 c Sugar;if fresh fruit is used
1/4 c ;water, if needed
2 T Cornstarch
1 x -------almond coating-------
1 ea Egg white
1 T Sugar
1/2 c Almonds; toasted, sliced
1 x ----------topping-----------
2 T Sugar
1 ts Vanilla extract
1 c Cream; heavy, whipped
CAKE: Mix flour and sugar. Cut in butter until mixture resembles
coarse crumbs. Add egg yolks; mix to form dough. Press dough into
bottom and sides of a 10-inch springform pan. Dough should come 1 1/2
inches up the sides. Bake in a preheated 375 degree F. oven for 20 to
25 minutes, until pastry is firm and light brown. FILLING: Drain
canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit
to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain
juice and add water to make 1 cup. Mix cornstarch and fruit juice.
Cook over medium heat until thickened. Place whole fruit in baked
pastry shell. Pour thickened fruit juice over top. Chill thoroughly.
Carefully remove torte from springform pan. ALMOND COATING: Beat egg
white until foamy. Gradually beat in the sugar. beat until stiff
peakes are formed. Spread the meringue around the outside of the
pastry shell. Press in the almonds so that they completly cover the
sides. TOPPING: Gently fold sugar and vanilla into whipped cream.
Spread over the fruit. Garnish with sliced toasted almonds, if
desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Old Fashioned Apple Cider Pie
Categories: Desserts Fruits Pies
Servings: 6
1 x Pastry for 9" pie; 2 crust
6 c Apples; *
1 c Apple cider or juice
2/3 c Sugar
1 x Apple cider or juice
2 ts Cornstarch
2 ts Water
1/2 ts Cinnamon; ground
1 ts Butter or regular margarine
* Use cooking apples like Macs or Granny Smith's. Core and peel
then
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Divide the pastry almost in half and roll out the larger half on
a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin
with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie
tin. Combine the apples, 1 cup of apple cider and the sugar in a
3-quart saucepan and cook, over high heat, until the mixture comes to
a boil. Reduce the heat to low and simmer for 8 minutes or until the
apples are tender. Drain the apples, reserving the syrup. Add enough
additional apple cider to the syrup to make 1 1/3 cups. Return the
syrup and apples to the saucepan. Combine the cornstarch and water in
a small bowl and stir until well blended. Stir the cornstarch mixture
and the cinnamon into the apple mixture. Cook over medium heat,
stirring constantly, until the mixture comes to a boil. Remove from
the heat and stir in the butter, then pour the mixture into the pastry
lined pie tin. Roll out the remaining pastry to an 11-inch circle.
Fold the pastry gently, so as not to tear it, into quarters and cut
slits in the folds. Gently unfold the pastry on to the top of the
filling and trim the edge to 1-inch beyond the rim of the pie tin.
Fold the top crust under the lower crust and form a ridge by fluting
the edge of the pie. Bake in a 400 degree F. oven for 40 to 45
minutes or until golden brown. Cool on a wire rack until slightly
warm before cutting and serving. NOTE: This is the perfect pie to
serve with the rich cheddar sauce in this file.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Old Fashioned Coconut Oatmeal Cookies
Categories: Cookies Desserts
Servings: 36
1 c Butter
1 c Granulated sugar
1/2 c Brown sugar
1 ea Egg
1 c Flour
1 c Old mill oates
1/4 c Wheat germ
3/4 c Coconut
1 ts Baking powder
1 ts Baking soda
1 1/2 c Chocolate chips or raisins
Cream butter, sugars and egg together thoroughly. Add flour, oats,
wheat germ, coconut, baking powder and baking soda. Mix well. Stir
in raisins. Drop by teaspoonfuls onto lightly greased baking sheets.
Flatten slightly with floured fork. Bake at 350 degrees for 12-15
minutes or until golden. Makes about 3 dozen.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Old German Muffins
Categories: German Breads Desserts
Servings: 4
3/4 c Butter or margarine
1/2 c Sugar
2 ea Eggs; large
1 T Rum
1 ts Vanilla extract
3 T Milk
1/2 ts Cinnamon
2 ts Baking powder
2 1/4 c Flour; unbleached
1/4 c Almonds; ground
1 T Orange rind; grated
1/4 c Raisins; if desired
Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix
cinnamon, baking powder, and flour. Add flour mixture to butter
mixture. Gently mix in almonds, orange rind, and raisins. Pour batter
into greased muffin tins, filling half full. Bake at 375 degrees F.
for 25 to 30 minutes, or until browned. Makes 18 muffins.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Old World Chocolate Cake
Categories: Chocolate Cakes Desserts
Servings: 12
1 1/2 c Cake flour; sifted
1 1/4 c Sugar
1/3 c Cocoa; baking
1 T Instant coffee
1 1/3 ts Baking soda
3/4 ts Salt
2/3 c Vegetable shortening
1 c Buttermilk
1 ts Vanilla extract
2 ea Eggs; large
1 x --sweetened whipped cream---
1 c Heavy whipping cream
2 T Sugar
1 ts Vanilla extract
Sift the cake flour, sugar, cocoa, instant coffee, baking soda and
salt together in a large mixing bowl. Add the shortening, 2/3 c of
the buttermilk and vanilla. Beat with an electric mixer, set on
medium speed, for 2 minutes. Add remaining 1/3 c of buttermilk and
eggs. Beat, at medium speed, for 2 more minutes. Pour batter into 2
greased 8-inch round cake pans. Bake in a 350 degree F preheated oven
for 30 minutes or until cakes test done. Cool in pans on racks for 10
minutes. Remove from pans; and completely cool. Place one cake layer
on serving palte. Spread with Sweetened Whipped Cream. Top with
second cake layer. Frost cake with remaining Sweetened Whipped Cream.
Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing
bowl and beaters. Place cream, sugar, and vanilla in chilled bowl.
Beat with electric mixer, at high speed, until soft peaks form and
mixture is of a spreading consistency. DO NOT overbeat. (If you do,
you will have butter.)
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Old-Fashioned Sage Loaf
Categories: Ground beef
Servings: 8
2 lb Ground beef
2 x Eggs
1 c Quick-cooking rolled oats
1 x Medium onion, grated
1 c Canned applesauce
2 ts Salt
1/4 ts Pepper
1/2 ts Leaf sage, crumbled
1 T Bottled steak sauce
Mix ground beef lightly with eggs, rolled oats, onion, applesauce,
salt, pepper, and sage until well-blended. Pack firmly into a loaf pan
9x5x3; unmold into a shallow baking pan. Score top in criss-cross
pattern and brush with steak sauce. Bake in moderate oven (350
degrees) for 1 hour and 15 minutes, or until brown.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: ONION CHUTNEY
Categories: Relishes
Servings: 1
6 c Chopped sweet onions
1/2 c Fresh lemon juice
2 ts Whole cumin seed
1 ts Whole mustard seed
1/2 ts Tabasco sauce
1/4 ts Red pepper flakes
2 ts Ground chili pepper
1/4 c Light brown sugar
1 ea Salt to taste
Combine all ingredients in heavy saucepan over medium heat. Bring to
boil, stirring frequently. When mixture comes to a boil, immediately
remove from heat and pack into hot sterilized jars. Vacuum seal.
Makes 4 1/2 pint jars.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Onion Dip, Lo Cal
Categories: Relishes Sauces
Servings: 1
1 c Cottage cheese, lo fat
1 T Lemon juice
1/2 c Plain yogurt, low fat
1/4 c Green onion, chopped
1 ts Salt
1 pn Pepper
Base dip. Add onion soup mix, parsley, basil, artichoke, dill,
shrimp, crab, or curry as desired.In blender, process cottage cheese
with lemon juice until blended. Add other ingredients. Process just
until mixed. Refrigerate four hours, or overnight.Serving 1T: 10 cal;
0 fat; 1 mg cholesterol; 96 mg sodium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Onion Rings
Categories: Appetizers Bar-b-q Vegetables
Servings: 8
8 ea Large onions
1 1/2 c All purpose flour
4 T Corn meal
4 T Onion powder
2 ts Salt
1 1/2 c Milk
1 ea Large egg
1/2 c Water
1 T Orange food color
Combine flour, corn meal, onion powder, salt, milk, egg and water in a
large mixing bowl and stir well and there are no lumps. Add food
color if you prefer a nicer color to the finished batter. Slice the
onions thick (about 1/2"). Use only the outer rings for best
appearance and dip into batter. Drop coated rings into deep fryer and
cook until golden brown. Drain on paper towels and serve. Great with
Bar-B-Que!
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Onion-Cheddar Bread
Categories: Breads
Servings: 4
2 1/2 c Unbleached all-purpose flour
1 c Whole wheat flour
1 pk Active dry yeast
1/3 c Warm water (110-115 degrees)
1/2 c Orange juice
1/2 c Water
2 T Butter or margarine *
1 ea Env. onion soup mix
1 T Sugar
1 ts Salt
5 oz Shredded cheddar cheese
1 x Melted butter or margarine
* Butter or margarine should be cut into small pieces.
~---------------------------------------------------------------------
----- In medium bowl, combine flours and set aside. In large bowl,
dissolve yeast in warm water. Add orange juice, water, butter, onion
recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until
smooth. Stir in enough of the remaining flour mixture until soft
dough is formed and it pulls away from the sides of the bowl. Turn
dough onto lightly floured board, then knead until smooth and elastic,
about 10 minutes. Cover and let rise in warm place until doubled,
about 1 hour. (Dough is ready if indentation remains when touched)
Preheat oven to 375 degrees F. Punch down dough, then turn onto
lightly
floured board. Press into 10 x 8-inch rectangle; top with 1 cup
cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to
seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with
melted butter, then top with remaining cheese. Bake 45 minutes or
until bread sound hollow when tapped. Remove to wire rack and cool
completely before slicing. Makes 1 loaf.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Open-Faced Crab Sandwich
Categories: Cheese Main dish Sandwiches
Servings: 6
16 oz Cream cheese; 2 pks
1/2 c Ginger ale
2 ts Onion; grated
2 ts Worcestershire sauce
13 oz Crab; 2 cns
6 ea English muffins
24 oz Cheddar; md. sliced, *
12 ea Tomato slices
* Slice the cheese into 12 2-oz slices.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Soften the cream cheese with the ginger ale. Mix in the onion,
Worcestershire sauce and crab. Split the muffins in half and place 2
heaping Tbls of the crab mixture on each half. Top with a slice of
tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or
until heated through and cheddar is melted. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Orange and Onion Salad
Categories: Salads
Servings: 4
1 ea Head romaine lettuce
7 oz Mandarin oranges,drained
1 ea Toasted sliced almonds
1 x ----------dressing----------
2 T Sugar
1/2 T Salt
1 ts Tarragon
1/4 ts Pepper
2 ea Dashes tabasco sauce
1/3 c Vinegar
1 ea Egg yolk
3/4 c Vegetable oil
1/2 ts Dijon mustard
Place sugar, salt, tarragon, pepper, tabasco, mustard in blender.
Slowly add vinegar and blend well. Add egg yolk, and with blender
running, slowly add oil. Blend until desired consistency. Let
dressing sit in a jar for 1 hour before using, to blend flavours.
Shake well before using.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Orange And Peanut Sweet Potatoes
Categories: Nuts Fruits Vegetables
Servings: 2
2 ea Med. sweet potatoes
1/4 ts Finely shredded orange peel
2 T Orange juice
1/2 c Orange juice
2 ts Cornstarch
4 T Honey or maple (flvrd) syrup
2 T Peanuts
Peel and slice sweet potatoes crosswise into 1/2-inch thick slices.
Place in a 1-quart casserole. Sprinkle lightly with salt. Sprinkle
with 2 T orange juice. Micro-cook, covered, on 100% power for 6 to 8
minutes or till potatoes are tender. Let stand, covered, while
preparing sauce. For sauce, in a 2-cup measure stir together 1/2 c
orange juice, cornstarch, and finely shredded orange peel. Stir in
honey or maple (maple-flavored) syrup. Micro-cook, uncovered, on 100%
power for 1 to 2 minutes or till thickened and bubbly, stirring every
30 seconds. Stir together sauce and potato slices. Sprinkle with
roasted but unsalted peanuts. NOTE: ~---- True maple syrup is the best
if you have it.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: ORANGE BAKED CHICKEN
Categories: Main dish Poultry
Servings: 6
3 ea Chicken breasts, skin, split
1/4 c Minced onion
1/2 ts Paprika
1/2 ts Salt
1/4 ts Rosemary
1/4 ts Pepper
2 T Flour
2 c Orange juice
Arrange chicken in shallow baking pan, breast side up, not
overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2
c orange juice, stir in the remaining juice and pour over the chicken.
Bake, uncovered, basting occasionally at 350F for 1 hr. or until
tender. Serve the chicken over noodles or rice on a warm platter.
Stir the pan juices to blend and pour over the chicken.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Orange Chicken
Categories: Chicken Citrus Main dish
Servings: 2
1 ea Whole large chicken breast *
1/2 c Cooked rice
1/4 ts Finely shredded orange peel
1 x Dash ground cinnamon
1/2 c Orange juice
1 1/2 ts Cornstarch
2 T Broken walnut meats
2 x Cucumber roses (opt.)
* Chicken Breast should be skinned and boned.
~---------------------------------------------------------------------
---- Halve chicken breast lengthwise. Place one portion, boned side
up, between two pieces of clear plastic wrap. Working from the center
to the edges, pound lightly with a meat mallet, forming a rectangle
about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with
salt to taste. Repeat with the remaining portion of chicken. In a
small bowl stir together cooked rice, shredded orang peel, and ground
cinnamon. Spoon half of the rice orange peel mixture atop one chicken
breast portion, spreading it to within 1/4-inch of the edges. Fold in
sides, roll up jelly-roll style, starting with one end. Repeat with
the remaining rice-orange peel mixture and chicken portion. Place
chicken rolls, seam side down, in a shallow baking dish. Cover with
vented clear plastic wrap. Micro-cook the chicken rolls, covered, on
50% power for 7 to 8 minutes or till chicken is tender, rotating dish
a half-turn after 4 minutes. Transfer chicken rolls to a serving
platter. For orange sauce, in a 1-cup measure stir together orange
juice and cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2
to 2 minutes or till mixture is thickened and bubbly, stirring every
20 seconds. Stir in broken walnut meats. Spoon the orange sauce atop
the chicken rolls on the serving platter. Garnish with cucumber
roses, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Orange Poppyseed Dressing
Categories: Salads Dressings
Servings: 8
2/3 c Safflower or corn oil
1/4 c Lime juice
2 T Orange juice
2 T Orange rind; grated
2 T Honey
2 T Onion; minced
1 T Poppy seeds
1 x Salt & pepper to taste
** I used peanut oil and minced green onions when I made this. I
served it on a salad of Boston lettuce with melon and chopped
prosciutto. Slightly toast the poppy seeds (method below). Place all
ingredients in a screw-top jar. Shake vigorously. Chill until
serving. This dressing complements any green salad, but the addition
of some small chunks of cantelope, honeydew, or star fruit to your
greens will enhance the orange-honey flavor of the dressing. Or try
it over slices of cold roast pork with nectarine wedges on watercress.
Poppy Seeds: Did you know that it takes almost a million seeds to
make a pound? These tiny bluish-black gems come from the opium poppy
plant. But even if you eat a million, you won't experience any
narcotic effect. Connoisseurs say those imported from Holland taste
best. For even better flavor, seeds should be slightly toasted in a
350 degree oven for about 5 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Orange Upside-down Cheesecake
Categories: Cakes Desserts
Servings: 10
1 ea Env. unflavored gelatin
1 1/2 c Unsweetened orange juice
1/4 c Sugar
2 c Orange section
1 ea Env. unflavored gelatin
1/2 c Unsweetened orange juice
24 oz Cream cheese, softened
1 c Sugar
2 ts Grated orange peel
1 c Whipping cream, whipped
1 c Vanilla wafer crumbs
1/2 ts Cinnamon
3 T Margarine, melted
Soften Gelatin in juice. Add sugar; stir over low heat until
dissolved. Chill until slightly thickened, but not set. Arrange
orange sections on bottom of 9-inch springform pan. Pour gelatin
mixture over oranges; chill until thickened again but not set. Soften
gelatin in juice; stirr over low heat until dissolved. Combine cream
cheese, sugar and peel, mixing at medium speed on electric mixer until
well blended. Gradually add gelatin mixture, mixing until well
blended. Chill until slightly thickened; fold in whipped cream. Pour
over oranges, chill. Combine crumbs, cinnamon and margarine; gently
press onto top of cake. Chill. Loosen from rim of pan; invert onto
serving plate. Remove rim of pan. VARIATION: Omit cinnamon.
Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla
wafer crumbs.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Orange-Butterscotch Cheesecake
Categories: Desserts Cakes
Servings: 10
1 1/4 c Old fashioned oats uncooked
1/4 c Margarine, melted
1/4 c Packed brown sugar
2 T Unbleached all-purpose flour
24 oz Cream cheese, softened
3/4 c Granulated sugar
2 ts Grated orange peel
1 ts Vanilla
4 ea Large eggs
1/2 c Packed brown sugar
1/3 c Light corn syrup
1/4 c Margarine melted
1 ts Vanilla
Combine oats, margarine, brown sugar and flour; press into bottom of
9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine
cream cheese, granulated sugar, peel and vanilla, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition; pour over crust. Bake at 325
degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill.
Combine brown sugar, corn syrup and margarine in saucepan; bring to
boil, stirring constantly. Remove from heat; stir in vanilla. Chill
until slightly thickend. Spoon over cheesecake. Garnish with orange
slice and fresh mint, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Orange-Glazed Ham
Categories: Ham Meats Main dish
Servings: 2
6 oz Slice fully cooked ham *
2 ea Stalks celery **
11 oz Mandarin orange sections ***
1 ts Cornstarch
1/8 ts Ground ginger
* Slice of Ham should be cut into 3/4-inch chunks. ** Celery
should be cut into 1/2-inch chunks on a slant cut (bias) ***
Mandarin Oranges should contain pineapple also. If they do not,
~---------------------------------------------------------------------
---- In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water,
covered, on 100% power for 3 to 4 minutes or till heated through.
Drain orange sections with pineapple, reserving 1/3 cup liquid. In a
1-cup measure stir together cornstarch and cinnamon. Stir into
reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2
minutes or till thickened and bubbly, stirring every 30 seconds.
Drain liquid off ham and celery mixture. Stir in thickened mixture.
Stir in orange sections with pineapple. Micro-cook, uncovered, on
100% power about 1 1/2 minutes or till heated through. Serve with hot
cooked rice, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oriental Bar-B-Q Pork Tenderloin
Categories: Bar-b-q Main dish Meats
Servings: 8
8 lb Pork tenderloin (boneless)
1 1/3 c Soy sauce
2/3 c Oriental toasted sesame oil
4 ea Minced garlic cloves (large)
1 T Ground ginger (fresh)
1 T Msg (if desired)
19 oz Bottled bar-b-q sauce
Trim pork tenderloin of all fat (the sesame oil will prevent burning
on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced
garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well
(make sure the ginger is not not clumping. Place pork into marinade
and place in refrigerator for 6 to 8 hours (over- night if you
prefer). Remove pork from marinade and place on covered grill. Add wet
wood to grill firepan to insure adequate supply of smoke. Prepare
sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1
minced garlic clove in a bowl and mix well. Serve over sliced pork
tenderloins.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oriental Beef And Pea Pods
Categories: Main dish Meats
Servings: 5
1 ea Small head cauliflower
1 ea Med. green pepper *
1 lb Steak **
1 ea Clove garlic, minced
1 ea Med onion, chopped
3 T Soy sauce(imported if avail)
6 oz (1pkg) frozen pea pods
2 c Water
1/4 c Cornstarch
4 ts Instant beef bouilion
1/2 ts Sugar
3 c Hot cooked rice
* Green Pepper is to be seeded and cut up into small strips. **
Steak is to be Tenderloin Tip or Round steak cut into paper-thin
~---------------------------------------------------------------------
----- Break cauliflower into flowerets; cut each into 1/4-inch slices.
Combine cauliflower, green pepper, beef, and onion in 2-qt casserole.
Drizzle with soy sauce; stir lightly to coat evenly. Cover and
microwave on high (100%) 6 minutes; stir. Cover and microwave until
meat is no longer pink, 3 to 5 minutes. Add Frozen pea pods. Cover
and microwave until pea pods are thawed, 2 to 3 minutes. Mix water,
cornstarch, bouilion and sugar in 4-cup glass measure. Stir in juices
from meat. Microwave uncovered on high (100%) 2 1/2 minutes; stir.
Microwave to boiling, 2 to 3 minutes. Stir into meat mixture. Serve
over hot rice.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oriental Flavored Cucumber Salad
Categories: Salads Foreign
Servings: 4
1 ea English cucumber
1 T Rice vinegar
1 T Soy sauce
1 T Vegetaqble oil
1/2 ts Oriental sesame oil
1/2 ts Salt
1/2 ts Sugar
1/4 ts Hot chinese chili paste
1 ea Small clove garlic, minced
Trim ends off cucumber and cut into 1 inch chunks. Combine rice
vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar, hot
chili paste and garlic. Mix dressing with cucumbers and serve at room
temperature.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oriental Pea Pods And Carrots
Categories: Oriental Vegetables
Servings: 2
1/4 c Water
1 T Soy sauce
1 ts Cornstarch
1 x Dash crushed red pepper
1 ea Med. carrot *
2 ts Water
3 oz Frozen pea pods
2 T Broken walnuts
1 ts Butter or margarine
* Medium Carrot should be thinly sliced on a diagonal cut (bias).
~---------------------------------------------------------------------
---- In a custard cup stir together 1/4 c water, soy sauce,
cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100%
power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring
every 30 seconds. Place the carrot in a 20-ounce casserole. Sprinkle
with 2 t water. Micro-cook, covered, on 100% power for 2 1/2 minutes.
Drain. Toss together carrot, pea pods, and walnuts; add butter or
margarine. Micro-cook, covered, on 100% power about 1 1/2 minutes or
till the vegetables are crisp-tender. Toss with the soy sauce mixture.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oriental Pork
Categories: Meats Main dish
Servings: 4
1 lb Bonless fresh pork shoulder*
1/2 c Water
1/2 c Orange juice
1/4 ts Salt
1/8 ts Pepper
3 T Imported soy sauce
8 oz (1cn) water chestnuts, drain
16 oz (1cn) bean sprouts, drained
2 c Chinese cabbage, sliced thin
1 T Cornstarch
1 T Cold water
2 T Chopped green onions
3 c Hot cooked rice
* Pork Shoulder should be cut into 1/4-inch strips.
~---------------------------------------------------------------------
----- Mix pork, 1/2 c water, the orange juice, salt, peper and soy
sauce in 2-qt casserole. Cover and microwave on medium (50%) until
pork is tender, 16 to 20 minutes, stirring every 3 minutes. Stir in
drained water chestnuts, bean sprouts and cabbage. Cover and
microwave on high (100%) until cabbage is crisp tender, 3 to 4
minutes. Blend cornstarch and 1 T cold water in 4 c glass measure.
Drain juices from meat mixture into cornstarch mixture; stir well.
Microwave on high (100%) until mixture boils and thickens, 3 to 4
minutes, stirring every minute or so. Pour over meat and vegtables.
Sprinkle with onions and serve over the hot rice.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oriental Rhubarb Jam
Categories: Jams
Servings: 4
1 lb Rhubarb finely chopped
3 c Granulated sugar
1/2 ts Five spice powder
1/4 c Chopped candied ginger
1 x Dash hot pepper sauce
3 T Lemon juice
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
pepper sauce and lemon juice; blend well. Place over low heat,
stirring constantly until sugar dissolves. Bring to boil, skim off
foam and cook over medium heat, stirring frequenly, until mixture
becomes transparent and thickens, about 15 to 20 minutes. Ladle into
hot, sterilized jars; seal. Makes about four 6 ounce jars.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oriental Stew
Categories: Soups Vegetables
Servings: 6
5 c Vegetable stock
1 x Sm onion, thinly sliced *
2 x Cloves garlic, minced
1 T Minced gingeroot
1 1/2 T Soy sauce
3 x Stalks bok choy **
1 x Sweet red pepper, julienned
1 c Broccoli florets
1 x Carrot, shredded
1 c Sliced mushrooms (3 oz)
1/2 c Peas
2 oz Buckwheat noodles (1/2 cup)
1/2 lb Firm tofu, cut in 1/2" cubes
1/4 c Watercress leaves
* or 2 scallions, chopped ** diagonally sliced, also shred leaves
GARNISH: blanched peapods, thin scallion slices, celery leaves,
toasted sesame seeds, finely shredded lettuce or watercress leaves,
Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3
1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and
gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce.
Cover pot and bring to a gentle boil. Add remaining ingredients. Test
for doneness: noodles should be softened; vegetables should remain
crisp/tender. Timing - about 8 minutes. Top each serving with one of
the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the
buckwheat noodles peppers, chopped water chestnut, chopped jicama
root, shredded spinach, chopped celery, or bamboo shoots. EGG THREADS:
In a small skillet, heat a little margarine. When it begins to
bubble, add 1 egg beaten with a little cold water. Tilt the pan so the
yolk mixture coats it in a thin layer, the thinner the better. When
the egg is lightly cooked, turn it out onto a cutting board. Slice it
into very thin strips with a sharp knife. (makes about 1/3 cup)
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oringinal "Philly" Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs
3 T Margarine, melted
24 oz Cream cheese, softened
3/4 c Sugar
5 T Lemon juice
1 1/2 ts Grated lemnon peel
1 ts Vanilla
3 ea Large eggs, separated
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar,
juice, peel and vanilla, mixing at medium speed on electric mixer
until well blended. Add egg yolks, one at a time, mixing well after
each addition. Beat egg whites until stiff peaks form; fold into cream
cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes.
Loosen ckae from rim of pan; cool before removing rim of pan. Chill.
Top with cherry pie filling or fresh fruit, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: OUR MARMALADE
Categories: Fruits
Servings: 1
3 ea Whole oranges, seeded, chopp
3 ea Whole lemons, seeded, choppe
1 ea Water equal to whole fruit
1 ea Sugar equal cooked fruit
Measure chopped fruit and place in heavy saucepan. Measure equal
amounts of water and pour into saucepan. Bring to boil. Lower heat and
simmer for 5 minutes. Remove from heat, cover, and let stand in a cool
place for 24 hours. Again bring to a boil and cook over high heat for
10 minutes. Remove from heat, cover, and let stand in a cool place for
another 24 hours. Measure out fruit mixture. Add equal amount of
sugar. Again bring to a boil over medium heat. Cook, stirring
constantly, for another 15 minutes, or until mixture begins to gel.
Remove from heat and immediately pour into hot sterilized jars.
Vacuum seal. Makes 6 1/2 pint jars.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: OVEN FRENCH FRIES
Categories: Vegetables
Servings: 4
6 ea Medium potatoes
2 T Oil
1 ea 1 oz. good seasons italian *
1 T Chopped fresh parsley
*Dressing, not mixed. Preheat oven to 350F. Peel potatoes and slice
for French fries. Lay out on paper towel, pat dry. Potatoes should be
as dry as possible. Put potatoes in a large bowl and drizzle with oil,
tossing to coat evenly. Lay in a single layer on a large baking sheet;
sprinkle dry dressing mix and parsley over all. Bake 25 min, then flip
over only once. Return to oven and increase temperature to 450F. Cook
3 to 5 min longer until potatoes are tender and start to brown. Cal:
239, Fat: 7 g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oven-Baked Bourguignonne
Categories: Main dish Meats
Servings: 8
2 lb Bonless beef chuck *
1/4 c Unbleached all-purpose flour
1 1/3 c Sliced carrots
14 1/2 oz (1 cn) tomatoes **
1 ea Med. bay leaf
1 ea Env. soup mix ***
1/2 c Red wine
8 oz Mushrooms ****
8 oz Medium or broad egg noodles
* Bonless chuck should be cut into 1-inch cubes as with stew meat.
** Tomatoes should be whole peeled tomatoes, undrained and chopped.
*** Coose either Onion or Beefy Onion soup mix. **** Use 1 cn of
sliced mushrooms or slice up 8 ozs of fresh mushrooms.
~---------------------------------------------------------------------
----- Preheat Oven to 400 degrees F. In 2-quart casserole, toss beef
with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, and
bay leaf, then add beefy onion recipe soup mix blended with wine.
Bake, covered, 1 1/2 hours or until beef is tender. Add mushrooms and
bake covered an additional 10 minutes. Remove bay leaf. Meanwhile,
cook noodles according to package directions. To serve, arrange
bourguignonne over noodles. MICROWAVE DIRECTIONS: Toss beef with
flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf,
and beefy onion recipe soup mix blended with wine. Heat, covered, at
HIGH (Full Power) 7 minutes, stirring once. Add beef and carrots.
Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4
hours. Add mushrooms and heat covered at DEFROST (30% FULL POWER), 30
minutes or until beef is tender. Remove bay leaf. Let stand covered
5 minutes. Cook Noodles and serve as above. FREEZING/REHEATING
DIRECTIONS: Bourguignonne can be baked, then frozen. Simply wrap
covered casserole in heavy-duty Aluminum Foil; freeze. To reheat,
unwrap and bake covered at 400 degrees F. stirring occasionally to
separate beef and vegetables, 1 hour. OR, Microwave at HIGH (Full
Power) stirring occasionally, 20 minutes or until heated through. Let
stand covered 5 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oven-Baked Buttermilk Chicken
Categories: Poultry Main dish
Servings: 4
1 ea Env. golden onion soup mix
1 c Unbleached all-purpose flour
2 ea Large eggs
1/2 c Buttermilk *
3 lb Chicken cut into serving pcs
1/4 c Margarine or butter, melted
* Substitution: Blend 1 1/2 t lemon juice with enough milk to equal
1/2 cup; let stand 5 minutes.
~---------------------------------------------------------------------
----- Preheat oven to 425 degrees F. Combine golden onion recipe soup
mix with flour; set aside. Beat eggs with buttermilk. Dip chicken
pieces in buttermilk mixture, then flour mixture, coating well. Place
in large shallow baking pan, on rack, and chill 30 minutes. Drizzle
with butter, then bake 45 minutes or until well done. NOTE: This is a
great recipe for picnics or just eating on the patio.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Overnight Layered Salad
Categories: Salads
Servings: 6
3 c Shredded lettuce
2 c Shredded spinach
1/2 c Sliced radishes
2 c Cooked cubed chicken
1/2 c Celery cut diagonally
1 c Shredded chedder cheese
2/3 c Mayonnaise
1/2 ts Worcestershore sauce
1/4 ts Dry mustard
2 T Sliced green onions
In salad bowl, layer ingredients in following order; half lettuce,
half spinach, radishes, chicken, celery, remaining lettuce remaining
spinach and cheese. Combine mayonnaise, worcestershire sauce and dry
mustard. Spread evenly over top of salad. Cover and chill several
hours or overnight. Garnish with sliced green onions. Toss just
before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Ox Tail Soup
Categories: German Soups
Servings: 6
2 lb Ox tails; disjointed or
2 ea Veal tails
1 ea Onion; medium, sliced
2 T Vegetable oil
8 c Water
1 ts Salt
4 ea Peppercorns
1/4 c Parsley; chopped
1/2 c Carrots; diced
1 c Celery; diced
1 ea Bay leaf
1/2 c Tomatoes; drained
1 ts Thyme; dried, crushed
1 T Unbleached flour
1 T Butter or margarine
1/4 c Madeira
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about
2 hours. Cover and continue to simmer for 3 additional hours. Add
the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue
simmering for 30 minutes longer or until the vegetables are tender.
Strain stock and refrigerate for an hour or more. In a blender puree
the edible meat and vegetables and reserve. Remove fat from top of
stock and reheat. In a large, dry frypan brown flour over high heat.
Cool slightly. Add the butter or margarine, blend. A little at a
time, add the stock and vegetables. Correct seasoning and add madeira
just before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Oyster Pate
Categories: Cajun Appetizers
Servings: 6
1 qt Oysters (retain liquid)
1/4 ts Garlic powder
1 ts Louisiana hot sauce
1/2 ts Onion powder
1 T Lea & perrins worcestershire
1 x Water (enough to cover oyste
1 x Salt, to taste
Cook oysters in their own juice with all above ingredients. In food
processor, put olives (stuffed with pimentos), oysters (drained),
bacon (and a little bacon drippings), shake of garlic and onion
powders, shake of chili powder, and sweet relish. Pulverize well in
food processor. Chill and serve on crackers. Justin Wilson's "Gourmet
and Gourmand Cookbook"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pancakes with Mushrooms
Categories: Appetizers Main dish
Servings: 7
1 x -----------batter-----------
1 c Milk
2 ea Eggs
1 c Flour
1/2 c Water
1/2 ts Salt
3 T Salad oil
1 x ----------stuffing----------
2 T Butter
1 ea Onion, sliced
10 oz Mushrooms, sliced
2 T Water
2 ea Slices white bread
1 x Salt and pepper
3 T Bread crumbs
2 T Butter
Heat the butter in a skillet, add onions, and fry until golden. Add
mushrooms and 2 tablespoons water, cover and cook on low heat for 5
minutes. Soak the bread in water, squeeze. Put everything through a
grinder, season with salt and pepper. Mix until creamy. Spoon a
little of the stuffing into the center of each pancake and fold the
pancakes envelope fashion to encase the suffing completely. Roll each
stuffed pancake in leftover batter and in bread crumbs. Fry in hot
butter until golden on both sides. Yields 15 pancakes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Panhandle Cornbread
Categories: Breads Cheese Quickbreads
Servings: 4
1 c Corn meal; yellow
1 ts Baking powder
1 c Cheddar; sharp, shredded
2 ea Eggs; lg, beaten
1/2 c Vegetable oil
1 c Dairy sour cream
8 oz Corn; cream style, 1 cn
4 oz Green chile peppers; chopped
Preheat the oven to 400 degrees F. and generously grease a 12 cup
bundt or 9-inch tube pan; set aside. In a large bowl, combine the
cornmeal and baking powder. Stir in the cheddar. In a medium bowl,
beat the eggs, oil, sour cream, corn and chiles together. Add to the
cornmeal mixture. Stir until just moistened and then spoon the batter
into the prepared pan. Bake for 40 to 50 minutes in the preheated oven
until a wooden pick inserted in the center comes out clean. Cool on a
rack for 10 minutes then invert over a serving plate.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Parmesan Croutons
Categories: Croutons Cheese Breads
Servings: 2
1 ea Slice whole wheat bread
1 T Butter or margarine
1 T Grated parmesan cheese
Trim crust from bread. Cut bread slice into quarters, making squares.
Diagonally cut each square in to halves, making triangles. Arrange
bread triangles in a shallow baking dish or pie plate. Micro-cook,
uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is
dry. Remove the bread from the microwave oven. In a custard cup
micro-cook butter or margarine, uncovered, on 100% power for 40 to 50
seconds or till melted. Drizzle over bread triangles. Sprinkle with
grated parmesan cheese.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Parmesan Herb Muffins
Categories: Muffins Breads Dinner
Servings: 4
2 c Unbleached flour
1 T Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Sage leaves, crumbled
1/2 c Chopped fresh parsley
1/4 c Grated parmesan cheese
1 1/4 c Butter/sour milk
1/4 c Butter/margarine, melted
1 ea Large egg
Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or
line with paper baking cups. Lightly spoon flour into measuring cup;
level off. In large bowl, combine flour sugar, baking powder, baking
soda, sage, parsley and cheese, blend well. Add butter/sour milk,
margarine and egg; stir just until dry ingredients are moistened.
Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15
to 20 minutes or until toothpick inserted in center coumes out clean.
Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed
above. Using 6 cup microwave-safe muffin pan, line each with 2 paper
baking cups to absorb moisture during baking. Fill cups 1/2 full.
Sprinkle top of each muffin with cornflake crumbs. Microwave 6
muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in
center comes out clean, rotating pan 1/2 turn halfway through baking.
Remove muffins from pan and immediatedly discard outer baking cups.
Cool 1 minute on wire rack before serving. Repeat with remaining
batter.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pasta and Bean Soup
Categories: Soups Vegetables
Servings: 5
1/2 c Elbow macaroni,shells, etc
2 T Safflower oil
1 x Med onion, chopped
1 x Clove garlic, minced
1/2 x Green bell pepper, chopped
3 c Vegetable stock or water
6 oz Can tomato paste (2/3 cup)
15 oz Can chick peas, drained *
16 oz Can kidney beans, drained *
3/4 ts Black pepper
1/2 ts Summer savory
1/2 ts Thyme leaves
1 ds Cayenne pepper
* rinsed well, then drained GARNISH: grated Parmesan cheese, optional
Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
Stir in onion, garlic, and green pepper. Saute till tender. Stir in
remaining ingredients except macaroni. Cover and cook for 10 minutes.
When pasta is done, drain well. Stir into other ingredients. Heat.
Garnish if desired. Variations: - substitute or add other vegetables
such as chopped sweet red shredded carrot to sauteed veggies;
substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne
pepper.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pasta Di Pina
Categories: Appetizers Main dish
Servings: 4
3 T Olive oil
4 ea Med. cloves garlic *
2 T Fresh bread crumbs
1/8 ts Pepper
1 ea Env. golden onion soup mix
3 1/2 c Water
6 oz Uncooked fine egg noodles
2 T Finely chopped parsley
1 x Grated parmesan cheese
* Garlic cloves should be finely chopped.
~---------------------------------------------------------------------
----- In medium skillet, heat oil and cook garlic with bread crumbs
over medium heat, stirring constantly, until garlic and bread crumbs
are golden. Stir in pepper; set aside. In large saucepan, thoroughly
blend golden onion recipe soup mix with water. Bring to a boil, then
stir in uncooked noodles. Simmer uncovered stirring frequently, 7
minutes or until noodles are tender. (DO NOT DRAIN!) remove from heat,
then toss with bread crumb mixture and parsley. Sprinkle with cheese
and serve. Makes about 4 appetizer or 2 main-dish servings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pasta Primavera
Categories: Main dish
Servings: 4
1/2 c Salted butter
3 c 35% cream
2 ts Fresh black pepper
1/2 c Tomato sauce
2/3 c (tl)carrots, zucchini, broc.
1 ea Enough fettuccine for 4
2 ea Egg yolks
2 T Cream
Melt the butter in a large sauce pan. Add the cream and the pepper.
Bring to a simmer. Add the tomato sauce and the precooked vegetables.
Stir in the cooked pasta. Remember to cook it al dente still slightly
firm to the bite. Whip the egg yolks with a fork and mix them into the
cream. Whisk the mixture into the cream sauce and pasta. This will
serve as a thickner. Make sure the pasta is completely coated with
the sauce and serve with some parmesan cheese.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pasta Salad
Categories: Salads Appetizers
Servings: 2
2/3 c Rotini noodles
1/2 c Frozen mixed vegetables
1/4 c Grated mozzarella cheese
2 T Mayonnaise
1 T Chopped basil or parsley
1/2 ts Dried oregano
Cook pasta in a pot of boiling salted water until tender. Drain and
rinse with cold water. Drain well. Add vegetables and cheese. Stir
in mayonnaise, basil or parsley and oregano.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pasta Salad with Chicken and Artichokes
Categories: Salads
Servings: 6
1 lb Pasta shells
2 T Oil
1 1/2 c Mayonnaise
3 T Lemon juice
3 T Chopped parsley
1 ts Dried parsley
3 c Diced cooked chicken
6 oz Jar artichokes chopped and
1 ea Dash of tabasco
1 ea Toasted almonds
Cook pasta in large pot of boiling, salted water until tender, but
firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold
water. Shake out excess water and toss pasta with oil. Combine
mayonnaise, lemon juice, parsley and basil. Place pasta in large
bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss
well. Garnish with almonds. For a decorative presentation, serve in
avacado halves, in tomato cups or on lettuce leaves. Yields 6-8
servings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: PASTA WITH GARLIC AND EGGS
Categories: Main dish Cheese/eggs
Servings: 4
1/2 lb Dry pasta
2 ea Eggs, beaten
1/2 c Olive oil
4 ea Cloves of garlic
2 T Parmesan cheese
1 ea Salt and pepper, taste
Cook pasta. Heat the oil in small frying pan, add garlic. Saute for
just a moment. Drain pasta, toss all ingredients together. Salt and
pepper to taste.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Patout's Boiled Crawfish
Categories: Cajun Main dish Fish
Servings: 8
1 x --------for the boil--------
40 lb Live crawfish
1 c Salt
1/2 c Ground white pepper
1/2 c Ground red pepper
1/2 c Ground black pepper
5 lb Small white onions
12 ea Ears of corn, shucked
5 lb Small new potatoes
1 x ----------sprinkle----------
1/2 c Ground white pepper
1/2 c Ground red pepper
1/2 c Ground black pepper
2 c Salt
Alex Patout describes Crawfish as "a delicacy made for sharing-- in
fact, in Cajun country, boiling crawfish for only two people counts as
a venial sin." Wash the crawfish well and pick out any fish bones or
other debris. Fill a great big (40-quart) Stockpot a quarter full of
water. Add the salt and peppers and bring to boil. Add the whole
onions, the corn, and the new potatoes (it will be easy to remove them
later if you put them in a cloth sack). Return to boil, cover, lower
heat to medium, and let cook for 8 minutes. Add crawfish, cover again
and raise heat to high. After steam begins to escape from under the
lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes.
Do *NOT* remove the lid until this point! Remove the onions,
corn, and potatoes to a bowl and drain the crawfish. Place the
crawfish in a large insulated container (an ce chest works well, as do
the thick waterproof boxes chickens are shipped in, which your butcher
may give you for free). Have your *SPRINKLE* ready and sprinkle over
the crawfish and mix them well to coat. Cover and let sit for 7
minutes. Serve immediately with the onions, corn, new potatoes,
and lots of French bread on a large table covered with plenty of
paper. When everyone has eaten his fill, everyone "peels for the
house." The peeled tails can then be used in cold crawfish cocktail
or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most
of the salt is not added until after the cooking process because too
much salt added during cooking makes the flesh of the crawfish adhere
to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Patout's Hot Crab Dip
Categories: Cajun Appetizers
Servings: 1
1/2 c Butter (1/4 lb)
2 ea Medium yellow onions, choppe
1 ea Small bell pepper, chopped
2 ea Garlic cloves, minced
1 pt Heavy cream,
1 c Green onions, chopped
1/2 c Parsley, chopped
1 ts Dried basil
1 ts Dried thyme
2 ts Salt
2 ts Ground black pepper
1 ts Ground white pepper
1 x 5-6 shots tabasco sauce
1 lb Fresh white crab meat
Melt the butter in a medium saucepan over medium heat. Add the
onions, bell pepper, and garlic and saute for 10-15 minutes, until
wilted. Stir in the cream and bring to a simmer. Stir in the cream
and bring to a simmer. Stir in the green onions, parsley, herbs, and
seasonings and continue to simmer until the cream has reduced by about
a quarter and the sauce is thick. Stir in the crab meat, return to a
simmer, and let cook 2-3 minutes more. Pour into a chafing dish and
serve as an hors d'oeuvre or as part of a buffet with crackers or
Melba toast. Alex Patout writes, "I especially like it with garlic
Melba toast." Makes about 1 quart.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Peach Cheese Pie
Categories: Cheese Desserts Fruits
Servings: 6
8 oz Cream cheese; softened, 1 pk
2 ea Eggs; lg
1/2 c Sugar
2 ts Milk
1 ts Vanilla
1 ea Unbaked 9-inch pie shell
29 oz Peaches; sliced, 1 cn
1 ts Cornstarch
1/4 c Sugar
1 ts Lemon juice
1/4 ts Almond extract
1 x ----------garnish-----------
1 x Maraschino cherries
Beat the cream cheese in a bowl, using an electric mixer set on medium
speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk
and vanilla, beating well after each addition. Pour into the unbaked
pie shell. Bake in 375 degree F. oven for 30 minutes or until set.
Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice.
Combine the cornstarch and 1/4 cup sugar in a small saucepan.
Gradually stir in the reserved peach juice, lemon juice and almond
extract. Cook over medium heat, stirring constantly, until the
mixture boils and thickens. Remove from the heat. Arrange the peaches
in a circle, petal fashion, on top of the filling. Garnish with
maraschino cherries. Spoon the glaze over the fruit. Cover and chill
in the refrigerator for at least one hour or until set.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Peach Cobbler With Cheddar Biscuits
Categories: Cheese Fruits Desserts
Servings: 6
1 qt Peaches; sliced
3/4 c Sugar
1 ts Cornstarch
1/4 ts Salt
1 ts Lemon juice
1 ts Almond extract
1 1/2 ts Butter
1 x ------cheddar biscuits------
1 c Biscuit mix; bisquick
1/2 c Cheddar; md, grated
1/2 ts Butter; melted
1/3 c Milk
Preheat the oven to 400 degree F. Place the peaches in a greased
baking pan. Mix the sugar, cornstarch and salt, then sprinkle over
the peaches. Sprinkle the lemon juice, almond extract over the peach
mixture. Place the baking pan in the preheated oven and bake for 15
minutes. Meanwhile, make the biscuits by combining all of the
ingredients, stirring well. Remove the baking pan and drop the dough
onto the hot peach mixture and bake for an additional 20 minutes or
until the biscuits are done. Serve warm with whipped topping or ice
cream.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Peach Salad
Categories: Salads
Servings: 8
6 ea Peaches sliced 1/3 segments
5 ea Kiwi fruit peeled sliced
3 ea Juice of 3 oranges
1 ea Juice of 1 lemon
1 1/2 T Sugar
4 ea Fresh mint leaves
Place peach and kiwi slices in a medium bowl. Add citrus juices and
sugar to taste. Stir very gently to blend. Place mint leaves on top
of fruit and chill several hours.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Peanut butter chip cookies
Categories: Desserts Cookies
Servings: 48
1/2 c Butter softened
3/4 c Packed brown sugar
1/2 c Chunky peanut butter
2 ea Eggs
1 1/2 c Flour
1 ts Baking soda
1 c Salted peanuts
6 oz Semi-sweet chocolate chips
6 oz (or) butterscotch chips
1. Preheat oven to 350. Cream butter and brown sugar until light and
fluffy. Add peanut butter and eggs. Mix well. Stir in flour and
baking soda and blend well. Add peanuts and chips. Mix just until
blended. 2. Drop by rounded teaspoonfuls two inches apart onto
ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown.
Remove right away from cookie sheet and cool on wire rack. from:
_Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Peanut butter Rocky Road
Categories: Desserts
Servings: 8
6 oz (1 pk) semisweet choc. chips
6 oz (1 pk) butterscotch chips
1/2 c Peanut butter
3 c Miniature marshmallows
1/2 c Salted peanuts
Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt
bowl. Microwave uncovered on high (100%) until softened, 2 to 2 1/2
minutes. Stir until melted and smooth. Mix in marshmallows and peanuts
until evenly coated. Spread in buttered square baking pan 8 x 8 x
2-inches. Refrigerate until firm, at least 1 hour. Cut into bars, 2
x 1-inch. Makes 32 bars.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Peanut Chili Dip
Categories: Appetizers
Servings: 4
1/3 c Peanut butter (any variety)
3 T Water
2 T Soy sauce
2 T Lemon juice
2 ts Honey
2 x Cloves garlic, finely minced
1 T Chili powder
1 ds Crushed dried red pepper
GARNISH: finely chopped peanuts and dash of paprika, optional. Stir
peanut butter and water into a paste and add other ingredients, mixing
well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is
perfect with bland crackers, or with a variety of fresh vegetables,
such as carrots, broccoli, green or red pepper, or cauliflower. NOTE:
Add more water if your peanut butter is too firm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pecan Cinnamon Muffins
Categories: Muffins Breads Breakfast
Servings: 4
1 1/2 c Unbleached flour, sifted
1/4 c Sugar
1/4 c Brown sugar, packed
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1 ea Large egg, slightly beaten
1/2 c Vegetable oil
1/2 c Milk
1/2 c Chopped pecans
Sift together flour, sugar, brown sugar, baking powder, salt and
cinnamon into mixing bowl. Combine egg, oil and mil in small bowl;
blend well. Add all at once to dry ingredients, stirring just enough
to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch
muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven
20 minutes or until golden brown. Serve hot with butter and homemade
jelly or jam. Serving Hint: Match the mood of your mealtime by using a
variety of pretty napkins to line a muffin basket. For a picnic,
choose a red and white checked napkin; for special dinners, use your
finest linen napkins; and for Christmas, of course, a bright red
napkin.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pecan Pie 1
Categories: Dessert
Servings: 8
1/2 ea Butter; stick
3 ea Egg
1 c Sugar
1 c Karo; white
3 T Corn meal
1 ts Vanilla
1 ea Salt; pinch
1 c Pecans; chopped
1 ea Pie shell
Calories per serving: 250
Fat grams per serving: 30 Approx. Cook Time: 1:30
Cholesterol per serving: 20
Add all ingredients together in bowl, and mix well. Pour into pie
shell, and bake 1 hour at 300 degrees. Allow to cool and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pecan Pie 2
Categories: Nuts Pies
Servings: 1
2 T Butter or margarine
2 ea Large beaten eggs
1/2 c Dark corn syrup
1/3 c Sugar
2 ts Unbleached flour
1/4 ts Vanilla
1 x Pecan pie pastry shell
1/2 c Pecan halves
In a small nonmetal bowl micro-cook butter or margarine, uncovered, on
100% power for 30 seconds to 1 minute or till melted. Stir in beaten
eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of
power about 5 minutes or till slightly thickened, stirring every
minute. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan
halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7
minutes or just till set, rotating the dish a quarter-turn every 2
minutes. Cool before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pecan Pie Pastry
Categories: Nuts Pies
Servings: 2
1/2 c Unbleached flour
2 T Finely chopped pecans
1/4 ts Salt
3 T Shortening or lard
1 x Cold water
1 x Dried beans
In a small mixing bowl stir together flour, chopped pecans and salt.
Cut in shortening or lard till the pieces are the size of small peas.
Sprinkle cold water over part of the mixture; gently toss with a fork.
Push to side of bowl. Repeat till all is moistened. Form dough into
a ball. On a lightly floured surface roll the ball into a 10-inch
circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute
edge. Cover surface of pastry with clear plastic wrap. Spread dried
beans atop the plastic wrap to a depth of 1 inch. Micro-cook,
uncovered, on 70% power for 6 minutes, rotating the dish a half-turn
every 2 minutes. Carefully lift plastic wrap and beans from pastry.
Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is
dry.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pecan Pudding
Categories: Nuts Desserts
Servings: 2
1 T Butter or margarine
1 ea Large beaten egg
1/3 c Dark corn syrup
1/4 ts Vanilla
2 T Unbleached flour
1/8 ts Baking powder
1/4 c Chopped pecans
1 x Powdered sugar
In a 15-ounce custard cup micro-cook the butter or margarine,
uncovered, on 100% power for 30 to 40 seconds or just till melted.
Swirl the butter in the custard cup, coating sides and bottom. Pour
the excess butter from the custard cup into the beaten egg. Stir in
the dark corn syrup and vanilla. Stir together flour and baking
powder. Stir flour mixture into egg mixture. Gently fold in chopped
pecans. Pour the pecan mixture into the buttered 15-ounce custard
cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till
the pecan mixture is just set, rotating the custard cup a half-turn
every minute. Sift a little powdered sugar atop. Serve warm with
light cream, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE
Categories: Vegetables
Servings: 10
6 ea Large sweet potatoes
1 c Sugar
1/2 c Lightly packed brown sugar
1/4 ts Ground ginger
2 T Cornstarch
1 c Unsweetened pineapple juice
1 ts Lemon juice
1 T Low fat margarine
Place sweet potatoes in a large kettle and add water to cover. Cook
over medium heat until barely tender; drain. Peel and cut potatoes
into fourths. Arrange in a medium size casserole. Preheat oven to
350F. While potatoes are cooking, combine sugars, ginger and
cornstarch in a small saucepan. Add pineapple juice and lemon juice.
Stir over medium heat until sugars are dissolved and mixture starts to
bubble; stir in margarine. Pour sauce over potatoes. Bake uncovered 50
to 60 min or until sauce is thickened. Cal: 149, Fat: trace.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pepper Steak Strips
Categories: Main dish Meats
Servings: 5
1 ea Env. meat marinade *
1 lb Round steak **
1 ea Med. onion, chopped
2 T Butter or margarine
1 ts Bottled brown boquet sauce
8 oz (1 can) stewed tomatoes
1/2 ts Dried thyme leaves
2 T Unbleached flour
1/4 c Red wine or water
1 ea Med green pepper ***
8 oz (1 can) mushrooms ****
3 c Hot cooked rice
* Envelope of Meat Marinade From Store should weigh about .8 ozs.
** Steak should be cut into strips, about 1/8-inch thick and
about *** Green Pepper should be seeded and cut into strips. ****
Mushrooms should be stems and pieces, and should be drained.
~---------------------------------------------------------------------
----- Prepare marinade as diredcted on envelope. Marinate beef as
directed on envelope; drain well. Cover and microwave onion and
margarine in 2-qt casserole on high (100%) 1 minute. Stir in bouquet
sauce, tomatoes, and thyme. Mix in beef. Cover and microwave 8
minutes; stir. Microwave on medium (50%) 10 minutes. Shake flour and
wine in tightly covered container. Stir into meat Mixture. Add pepper
strips and mushrooms; mix into sauce. Cover and microwave until meat
is tender, 6 to 8 minutes. Serve over hot Rice.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Peppermint Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Chocolate wafer crumbs
3 T Margarine, melted
1 ea Env. unflavored gelatin
1/4 c Cold water
16 oz Soft philly cream cheese
1/2 c Sugar
1/2 c Milk
1/4 c Crushed peppermint candy
1 c Whipping cream, whipped
3 oz Milk chocolate candy *
* Milk chocolate should be milk chocolate candy bars and they shoud
be finely chopped.
----------------------------------------------------------------------
----- Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften
gelatin in water; stir over low heat until dissolved. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
blended. Gradually add gelatin, milk and peppermint candy, mixing
until blended, chill until slightly thickened but not set. Fold in
whipped cream and chocolate. Pour over crust. Chill until firm.
Garnish with additional whipped cream combined with crushed peppermint
candies, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: PERFECT APPLE BUTTER
Categories: Fruits
Servings: 1
6 c Sweet apples, peel and slice
1 c Apple cider
1 T Ground cinnamon (optional)
Place apples and cider in heavy saucepan over medium heat. Cook,
stirring frequently, until mixture comes to a boil. Lower heat and
simmer, stirring frequently, for about 1 hour, or until apple slices
have disintegrated and butter is thick. Remove from heat. Stir in
cinnamon. Vacuum seal. Makes 4 1/2 pint jars. From: Gourmet
Preserves, Judith Choate.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pfeffernusse (Pepper Balls)
Categories: German Cookies
Servings: 12
4 c Flour; unbleached, unsifted
1 ts Baking powder
1 ts Cinnamon
1 ts Cloves; ground
1/2 ts Mace
1 ts Allspice; ground
1 x Black pepper; as desired
1 1/4 c Honey
2 T Butter; (no margarine)
2 ea Eggs; large
1 c Confectioners' sugar
1 ts Vanilla
1 x ; water
Sift flour, baking powder and spices together. Heat honey and butter
until butter melts. Cool to lukewarm and beat in eggs. Add flour
mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place
on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool
Cookies on wire racks. Mix confectioners sugar, vanilla, and water to
form a thin glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins. Makes 4 dozen cookies.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Phipps Famous Shortbread
Categories: Cookies
Servings: 48
2 1/2 c Flour, all purpose
1 lb Butter, soft
1 c Fruit sugar
1 c Sifted rice flour
1/2 lb Belgian chocolate
Spread the all-purpose flour on a cookie sheet and place under a
pre-heated broiler about 4-5 inches from the element. Roast the
flour, watching it all the time until it is medium brown. Turn the
flour with a spatula to brown the other side. The entire procedure
takes about three minutes and gives the flour a rich nutty flavour.
Let the flour cool. Mix the soft butter with the fruit sugar and add
the sifted rice flour. Fold in the roasted flour and blend well. Chop
the chocolate into chunks just a little smaller than a sugar cube.
Mix them into the dough, taking care you don't soften the chocolate
too much. Shape as desired. Bake at 300F for 1 hour. Cool, then
store in an airtight container. Yield depends upon size and shape.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pickled Mushrooms
Categories: Appetizers
Servings: 4
4 lb Small mushrooms
4 c Boiling water
1 1/2 T Salt
1 x ----------marinade----------
1 3/4 c Water
15 ea Peppercorns
2 ea Bay leaves
2 1/2 T Salt
3/4 c Sugar
3/4 c Vinegar
Cut the mushroom stems off at the cap level. Place the heads in
boiling salted water. Simmer till they sink to the bottom. Strain.
Boil marinade water with peppercorns and bay leaves for 30 minutes.
Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a
boil. Place the mushrooms in small jars. Cover with hot marinade.
Close the jars. Keep refrigerated. Use for canapes and salads, or as
appetizers. Yields 4 1 fluid pint jars.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Picnic Potatoe Salad
Categories: Cajun Salads
Servings: 24
10 lb Potatoes
1 c Celery, finely chopped
8 ea Eggs, hard-boiled
1 c Fresh parsley,finely chopped
2 c Dill relish
1 1/2 pt Mayonnaise
1 c Sweet relish
1/2 c Yellow mustard
2 c Salad olives, chopped
1 x Salt, to taste
2 c Onions, finely chopped
1 x Louisiana hot sauce
Boil potatoes in their jackets. Let cool, then peel and chop into
large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce,
and salt together. Add potatoes, along with the rest of the
ingredients, and mix well. You can make this the day before and
refrigerate it overnight. You may need to put a little more dressing
on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for
a good picnic." From Justin Wilson's "Outdoor Cooking With Inside
Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pierogi with Meat
Categories: Pasta
Servings: 9
1 x ----------stuffing----------
2 c Leftover meat pieces
2 ea Slices wet bread squeezed
1 ea Onion, chopped
1 T Bacon drippings
1 x Salt and pepper
3 ea Slices bacon, diced
1 x -----------dough------------
1 ea Egg
3 1/4 c Flour
1 x Salt
1/2 c Water
1 1/2 T Butter, melted
1 1/2 T Bread crumbs
Grind the meat with bread. Add the onions which have been sauteed in
the drippings. Season with salt and pepper. To prepare dough, mix
the egg with the flour, add a dash of salt and as much water as needed
to knead a smooth loose dough. Roll out as thinly as you can. Cut
out 2 1/2 to 3 inch squares. Put a little of the stuffing on each
square. Fold to form a triangle, pinch the edges together. Cook in a
large kettle with boiling salted water on high heat for 5 minutes.
Remove with a colander spoon to a warmed serving platter. Add the
bread crumbs to the butter and fry for a few minutes on low heat.
Pour over the pierogi.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pimiento cheese
Categories: Dips Appetizers
Servings: 4
1 ea Egg beaten
1/3 c Sugar
1/4 c Vinegar
1 T Water
2 c Cheddar cheese (grated)
1/4 c Pimientos (chopped)
In small saucepan, beat egg and sugar until well blended. Stir in
vinegar and water. Cook over low heat until thick. Set aside until
cool. In medium bowl, mix together cheese, pimientos and sauce. Chill
unitl ready to use.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pina Colada
Categories: Beverages
Servings: 1
1/4 c Crushed ice
1 oz Light rum; 2 t
1 oz Pineapple juice; 2 t
1/2 oz Cream of coconut; 1 t
Place all ingredients in blender container and blend on high speed
until foamy, about 30 seconds. Garnish with fruit, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pina Colada Sorbet
Categories: Desserts
Servings: 9
2 c 14. oz crush pineapple
1/2 c Cream of coconut
1/3 c Granulated sugar
1/3 c Water
1/4 c Dark rum
Place undrained pineapple and cream of coconut in largecontainer.
Combine sugar and water. Bring to boil over medium heat and boil 1
minute. Cool. Add sugar syrup and rum to pineapple mixture. Freeze
until firm, about 4 to 6 hours. Process in blender or food processor
until smooth but not completely thawed. Freeze until firm. Soften
lightly before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pina Colada Wedges
Categories: Desserts Cakes
Servings: 6
8 oz Package cream cheese softe
1/3 c Sugar
2 T Rum
3 1/2 c Thawed cool whip
8 1/4 oz Pineapple syrup crushed
2 2/3 c 7 oz angel flake coconut
Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of
the whipped topping, pineapple with syrup and 2 cups of the coconut,
spread in 8 inch layer pan lined with plastic wrap. Invert pan onto
serving plate, remove pan and plastic wrap. Spread with remaining
whipped topping and sprinkle with remaining coconut. Freeze until
firm, about 2 hours. Cut into wedges Garnish with pineapples and
cherries if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pinapple Limeade
Categories: Beverages
Servings: 8
1/2 c Sugar
3 c Pineapple juice
1/2 c Lime juice
1 qt Sparkling water; chilled
Mix all ingredients except sparling water; refrigerate until chilled.
Just before serving, stir in sparkling water. Serve over ice. Garnish
with lime slices, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING
Categories: Desserts
Servings: 6
20 oz Can crushed pineapple w liq.
1/2 c Low fat milk
5 c Packed ital. fr bread 1 in.
2/3 c Raisins
1/2 c Brown sugar
2 T Margarine, melted
1 T Rum
1 ts Vanilla extract
1/2 ts Cinnamon
1 ts Margarine
1 T Rum
1 T Light brown sugar
2 T Sliced almonds
Preheat oven to 350F. Combine pineapple, milk and bread in mixing
bowl. Stir together and let stand 10 min. Stir in the remaining
ingredients. Pour mixture into lightly oiled 9 x 9 in. baking
pan.Last 3 ingredients are for glaze. Melt margarine . Add rum and
brown sugar and stir just until sugar is dissolved. Spoon in thin
layer over top of pudding. Bake for 25 min, top with almonds. Bake
for another 15 to 20 min, or until top is golden brown and turning
crusty. Serve warm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS
Categories: Breads
Servings: 12
1 c Whole wheat flour
1 T Baking powder
1/4 ts Salt
1 1/2 T Brown sugar
1 ea Egg
1 c 100% all-bran cereal
1/3 c Skim milk
1/4 c Vegetable oil
8 oz Can crushed pineapple w juic
Mix the flour, baking powder, salt, and sugar. Beat the egg slightly.
Add cereal, milk, and oil to the egg. Stir to combine. Let stand for
2 min. or until the cereal has softened. Stir the pineapple, including
the juice, into the mixture. Add flour mixture, stirring only until
combined. Spoon the batter evenly into a paper-lined muffin tin and
bake at 400F for about 25 min. Serve warm. Cal: 100, Fat: 1g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pisang Goreng
Categories: Appetizers
Servings: 4
1 c All purpose flour
1 c Water
1 ts Baking powder
1 ea Egg beaten
1 ea Pinch of salt
4 ea Ripe bananas peeled halved
1/2 c 10% cream
1 c Brown sugar
1 T Butter
2 T Dark rum
Mix the flour, water, baking powder, egg and salt and let sit for
about 20 minutes. This is your batter. Dip the banana halves in the
batter and deep fry in vegetable oil at 325 degrees F for about 5
minutes or until the batter is golden brown. Remove the bananas from
the oil and allow to drain. Meanwhile mix the cream, brown sugar and
butter together in a sauce pan and cook over medium heat until the
sugar has dissoved. Add the rum and be sure the sauce doesn't boil.
Place some vanilla ice cream on a plate. Place a banana over the ice
cream and pour a generous amount of rum sauce over the dessert. Serve
while the banana is still hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pita Crisps
Categories: Appetizers Croutons
Servings: 4
2 x Pita breads (6" diameter)
2 ts Margarine
2 ts Oregano
4 T Grated parmesan cheese
Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough
edges with margarine. Place on cookie sheet. In a small bowl, toss
together oregano and Parmesan cheese. Sprinkle over margarine. Cut
each bread into wedges. Broil about 5" from heating element until
crisp, about 2 minutes. Watch carefully! VARIATIONS: experiment with
other herbs of your choice such as chives and parsley; or, omit
oregano and sprinkle with sesame seeds. Serve alone or with dips or
pates.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Poached Halibut Rolls
Categories: Fish Main dish
Servings: 2
1 1/2 lb Halibut fillets
3 T Butter
1/2 c Chicken broth or white wine
1 ea Clove garlic, minced
1/2 ts Tarragon or basil
1/2 ts Dijon mustard
1 c Fresh tomatoes, minced
1/2 ts Sugar
1/2 ts Paprika
1/2 c Heavy cream
Wipe each fillet with paper towel, then cut in half lengthwise and
roll up each piece. Place the butter in a 9 inch microwave safe pie
plate and melt at high for 1 minute. Add the chicken broth or white
wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar.
Cover and cook 5 minutes at high. Stir well. Place the fish rolls
side by side in the dish and baste with the sauce. Cook 8 minutes at
medium high basting with juice halfway throug the cooking. Remove the
fish with a perforated spoon and place it in a warm dish. To the
sauce remaining in the cooking dish, add the cream and paprika; stir.
Cook 4 minutes at high, stirring once. Pour over the fish and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Polka Dot Quick Bread
Categories: Breads Cheese Quickbreads
Servings: 4
2 c Cranberries; fresh or frozen
1 c Milk
1 ea Egg; lg, slightly beaten
1/4 c Butter; melted
1 ts Orange peel; grated
2 c Unbleached flour
1 c Sugar
1 ts Baking powder
1/2 ts Salt
1 1/2 c Cheddar; md, shredded
1/2 c Walnuts; coarsely chopped
Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan;
set aside. Cut the cranberries in half and set aside in a small bowl.
In a medium bowl, combine the milk, egg, butter, and orange peel and
set aside. Sift the flour, sugar, baking powder, and salt into a large
bowl. Add the halved cranberries, cheese and nuts. Toss with a fork
to distribute. Add the milk mixture all at once and stir the flour
mixture until just moistened. Turn into the prepared loaf pan and
bake for 1 hour and 15 minutes in the preheated oven or until a wooden
pick inserted in the center comes out clean. Cool in the pan on a
rack for 10 minutes, then remove from the pan. Cool to room
temperature on the wire rack before slicing.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pon Pon Chicken
Categories: Main dish Meats Poultry
Servings: 1
1 ea Boneless chicken breast
10 ea Bean thread sheets;optional
2 ea Cucumbers, sliced
1/2 T Salt
1 x ------dressing mixture------
1 T Sesame seed paste (or oil)
2 1/2 T Soy sauce
1 1/2 ts Sugar
1 T Vinegar
1 1/2 ts Worchesershire sauce
1/4 ts Garlic juice
1/4 ts Ginger juice
1/2 ts Hot chili sauce (optional)
1 ea Dash black pepper
1/2 ts Cornstarch
Poach or steam chicken over medium heat for approximately 10-12
minutes until done. Remove and let cool. Then shred or cut into match
size strips. Set aside. Peel and cut cucumbers lengthwise into half,
then slice into thin strips. Mix with 1/2 T salt in a large bowl and
slightly squeeze for a minute. Drain well and place evenly on a
platter. In a saucepan, add dressing mix and bring to a slow boil
while stirring. Add stock or water if needed. Finally, slightly
thicken. Transfer dressing to a container and store until needed. To
serve, place chicken strips on top of pickled cucumber and pour
dressing over top.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pop-up Pizza
Categories: Main dish Beef Snacks
Servings: 8
1 x ----------filling-----------
1 1/2 lb Hamburger
1 c Onion; chopped
1 c Green pepper; chopped
1 ea Garlic clove
1/2 ts Oregano
1 ds Salt
1/2 c Water
1/8 ts Hot pepper sauce
1 pk Spaghetti sauce mix (1.5oz)
1 x -----------batter-----------
1 c Milk
1 c Flour
1 T Oil
2 ea Eggs
1/2 ts Salt
1 x ------------misc------------
7 oz Jack/mozz. cheese slices
1/2 c Parmesan cheese; grated
Pre-heat oven to 400f. *** FILLING *** In large skillet, brown
hamburger and drain. Stir in onion, green pepper, garlic, oregano,
salt, water, hot pepper sauce, tomato sauce and sauce mix;simmer about
10 min stirring occassionally. *** BATTER *** In a bowl, combine
milk, oil and eggs; beat 1 min on medium speed. Add flour and salt;
beat 2 min or until smooth. *** ASSEMBLY *** Pour hot meat mixture
into 13x9 pan; top with cheese slices. Pour batter over cheese,
covering filling completely; sprinkle with parmesan cheese. Bake at
400f for 25-30 min or until puffed and brown.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Poppin' Fresh Barbe Cups
Categories: Cheese Main dish Beef
Servings: 6
3/4 lb Ground beef; lean
1 ts Onion; minced
2 ts Brown sugar
12 ea Biscuits; *
1/2 c Barbecue sauce; **
3/4 c Cheddar; sharp, shredded
* Use 1 8-oz tube of store bought biscuits, or your favorite 12
biscuit ** Use store bought sauce or your favorite recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ In a skillet brown the ground beef and then drain off the excess
fat. Add the bbq sauce, onion and brown sugar and set aside. Separate
the biscuit dough into 12 pieces and place one in each of 12 ungreased
muffin cups, pressing the dough up the sides to the edge of the cup.
Spoon the mixture into the cups and sprinkle with the shredded Cheddar
Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes.
Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the
meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot
dogs that have been cut into pieces) in place of the meat mixture.
You can also add green bell pepper or a hot pepper to the above recipe
with good results.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Poppy Seed Oatmeal Bread
Categories: Breads
Servings: 16
1 c Flour, all purpose
1 c Flour, whole wheat
1 1/4 c Oatmeal, quick-cooking
1 T Baking powder
1/4 ts Salt
2 ts Poppy seeds
1 1/2 c Buttermilk
1/4 c Honey, liquid
1 ea Egg
1 ts Butter, melted
In large bowl, combine all-purpose and whole wheat flours, oatmeal,
baking powder, salt and poppy seeds. In separate bowl, whisk together
buttermilk, honey and egg. Add all at once to dry ingredients; mix
quickly, just until combined. Spoon batter into greased 8 x 4 in
(1.5L) loaf pan. Brush top with melted butter. Bake in 350F (180C)
oven 45 to 50 minutes or until cake tester inserted in centre of loaf
comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pork Chops in Onion Sauce
Categories: German Pork Main dish
Servings: 4
4 ea Pork chops
1/2 ts Salt
1/4 ts Pepper
1 1/2 T Unbleached flour
1 1/2 T Vegetable oil
4 ea Onions; small (2 med) *
1/2 c Beer
1/2 c Beef broth; hot
1 ts Cornstarch
* Onions are to be thinly sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Season pork chops with salt and pepper; coat with flour. Heat
oil in a heavy frypan. Add pork chops; fry for 3 minutes on each
side. Add onions; cook for another 5 minutes, turning chops once.
Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork
shops to a prehaeated platter. Season sauce to taste. Blend
cornstarch with a small amount of cold water. Stir into sauce and
cook until thick and bubbly. Pour over pork chops. Blend cornstarch
with a small amount of cold water. Stir into sauce and cook until
thick and bubbly. Pour over pork chops. Serve with brussel sprouts
and boiled potatoes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pork Chops with Garlic and Onions (Suon Uop Hanh T
Categories: Foreign Main dish
Servings: 4
1 T Granulated sugar
2 T Fish sauce(nuoc mam)
1 ea Onion
4 ea Cloves garlic
1 T Vegetable oil
4 ea Boneless pork chops
Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil.
Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning
meat occaisionally. Grill or bake in a 350 degree oven for 45 minutes
to 60 minutes or until cooked. Slice into bite sizes pieces before
serving. Make 4 servings
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pork in Hot Peanut Sauce
Categories: Hot & spicy Main dish Pork
Servings: 4
3 T Peanut oil
1/2 lb Pork butt
2 ea Cloves garlic; minced
1 T Minced fresh ginger root
1/2 c Preserved radish
4 ea Sq. canned firm bean curd
2 ea Green onions
1 x -----------sauce------------
2 T Crunchy peanut butter
1 T Dark soy sauce
1 T Cider vinegar
2 T Sesame oil
2 ea Dried hot red chili peppers;
2 ts Sugar
1/3 c Stock
1/2 ts Msg (optional)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ Soak radish in warm water for 45 minutes. Cut pork into 1/2"
cubes. Drain & rinse canned bean curd; cut into 1/2" cubes. (If
using fresh bean curd, wrap it in clean dish towel and press it for 1
hour to make it more firm. Wrap it tightly & use about a 5-pound
weight.) Drain radish & cut into 1/2" cubes. Cut green onions,
including tops, into 2" lengths. Sauce: In a cup, cream together
peanut butter and soy sauce. Slowly mix in remaining sauce
ingredients. Set aside. Stir-frying: Add oil to hot wok. When oil
starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic &
ginger; stir-fry for another 30 seconds. Transfer pork to saucepan;
add peanut sauce; heat & simmer for 15 minutes, adding onions about
mid-way. Skim off excess oil. Add more stock if sauce thickens.
Steaming: In Chinese steamer, steam radish & bean curd on its serving
plate for 15 minutes, just prior to serving. When ready to serve,
drain water off plate, and top vegetables with pork & peanut sauce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pork Steaks With Peppers
Categories: Meats Main dish
Servings: 4
2 T Olive or vegetable oil
1 1/2 lb Pork blade steaks *
1 ea (3 total) peppers **
1 ea Clove garlic finely chopped
1 ea Med tomato coarsely chopped
1 ea Env. soup mix ***
1 c Water
1/2 ts Thyme leaves
1/8 ts Pepper
* Pork Steaks should be cut 1/2 inch thick. There should be 4 to
5 of ** There should be 1 Med Pepper of Red, Green and Yellow Sweet
Peppers, *** Choose one of the following soup mixes to use in the
recipe:
~---------------------------------------------------------------------
----- In large skillet, heat oil and brown steaks over medium-high
heat. Remove steaks. Reduce heat to medium, into skillet, add
peppers and garlic and cook 5 minutes or until peppers are crisp
tender. Stir in tomato, then onion soup mix blended with water, thyme
and pepper. Bring to a boil. Return steaks to skillet and simmer,
uncovered, stirring sauce occasionally 25 minutes or until steaks and
vegetables are tender.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pork Tenderloin with Hawiian Sauce
Categories: Bar-b-q Main dish Meats
Servings: 8
6 lb Pork tenderloin
2 qt Reduced pork broth
1 c Brown mustard
1 c Yellow mustard
1/3 c Horseradish
1/3 c Ketchup
1/3 c Brown sugar
4 ea Cloves minced garlic (large)
1/3 c Salt
1/3 c Cummin
1/3 c Black pepper
16 ea Small red potatoes
4 ea Carrots (stripped)
1 c Pineapple rings
In saucepan, place pork broth, brown and yellow mustards, honey,
horse- radish, kechup, brown sugar and garlic. Cook until simmers and
then keep warm, reducing the stock. Grill pork tenderloin, turing to
prevent buring while brushing sauce over the meat. Remove from grill
when done (170 deg) [about 1 hour on low heat] Grill vegtables and
pineapple during last half of the cooking time and serve with the
meat.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pork With Vegetables And Cashews
Categories: Main dish Meats
Servings: 4
1 lb Boneless fresh pork *
1 ea Medium onion **
2 T Soy sauce (import. if avail)
1/2 ts Salt
1/4 ts Pepper
1 pk (10 oz) frozen peas
8 oz Fresh mushrooms, sliced
1 T Cornstarch
2 T Cold water
1 ea Jar (2 ozs) pimiento ***
1 c Salted cashews or peanuts
* Pork should be fresh shoulder meat cut into 3/4-inch cubes. **
Onion should be sliced and separated into rings. *** Jar of
pimientos, should be 2 ozs and they should be sliced.
~---------------------------------------------------------------------
----- Mix pork, onion and soy sauce in 3-qt casserole. Cover and
microwave on medium (50%) until meat is no longer pink, 12 to 15
minutes. Stir every 3 minutes. Stir in salt, pepper, peas and
mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every
3 minutes. Blend cornstarch and water; stir into meat mixture. Stir
in pimiento. Cover and microwave on medium (50%) until meat is tender,
9 to 12 minutes, stirring every 3 minutes. Stir in cashews. Cover
and let stand 5 minutes. Serve with rice if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: POTATO CAKES
Categories: Vegetables Appetizers
Servings: 6
2 c Mashed potatoes
1 ea Egg white, slightly beaten
2 T Chopped onion
2 T All purpose flour
1/8 ts Salt
1 ea Pepper to taste
1 ts Oil
In a medium size bowl, combine potatoes, egg white, onion, flour, salt
and pepper. Meanwhile, heat oil in a large skillet over medium high
heat. When hot, put about 2 tablespoons potato mixture for each cake
into skillet. Cook until well browned, then turn with a spatula and
cook other side until brown. Continue making takes, keeping first
ones warm. Cal: 74, Fat: 1 g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Potato Farls (Irish)
Categories: Breads Appetizers
Servings: 8
1 1/4 lb Potatoes (3 or 4)
2 T Butter, melted
1 c Flour, all purpose
1/2 ts Salt
4 ts Vegetable oil
Peel and halve potatoes; put in large saucepan with enough water to
cover. Bring to boil; simmer, covered, 20 to 30 minutes, until
fork-tender. Drain well; return to saucepan over low heat. Add
butter; mash potatoes well. Stir in flour and salt. Gather mixture
into a ball; turn onto lightly floured surface. Knead lightly until
smooth. Divide dough in half. Roll out one half into an 8 in. (20
cm) circle, about 1/4 in. thick. Cut into quarters; set aside.
Repeat with remaining dough. In large nonstick skillet, heat half the
oil over medium-high heat. Cook dough quarters in batches, 2 minutes
on each side or until golden brown, adding more oil as necessary.
Serve warm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Potato Pancakes German Style
Categories: German Vegetables
Servings: 4
2 1/2 c Potatoes; (2 large) *
3 c ;water
1 ts Lemon juice
1 ea Potato; boiled, mashed
1 ea Egg; large, beaten
2 T Milk
1/2 ts Salt
1 x Vegetable oil; as needed
* Potatoes are grated on medium grater. 2 1/2 Cups Approx.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Grate raw potatoes into water to which lemon juice has been
added. Place potatoes in a strainer or cheese cloth and drain off
liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and
salt to form a batter. Using 3 T oil for each batch, drop batter for 3
or 4 pancakes at a time in hot oil in a large frypan. When firm on
the bottom side, loosen edges and turn. Brown on other side. Remove,
drain on paper towel, and keep warm. Continue until all batter is
used. Serve immediately. NOTE: If potato cakes are served with meat,
sprinkle with salt. Sprinkle with sugar if served with applesauce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Potato Salad With Beer Dressing
Categories: German Salads Vegetables
Servings: 4
6 ea Potatoes; medium
4 ea Bacon; slices
1 T Onion; chopped
1 ea Celery; stalk, chopped
1 ts Salt
2 T Butter
2 T Unbleached flour
1/2 ts Mustard; dry
1 T Sugar
1 c Beer; any brand
1/2 ts Tobasco sauce
2 T Parsley; chopped fresh
Boil potatoes in medium-size saucepan until just tender. Peel and
slice. Fry bacon until crisp. Break into small pieces and mix with
onion, celery and salt; set aside. Stir melted butter and flour in a
small saucepan until blended. Add mustard and sugar. Slowly stir in
beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over
potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour.
Add bacon mixture; toss gently and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Potatoes, Garlic
Categories: Vegetables Main dish
Servings: 4
4 ea Potatoes
10 ea Garlic cloves, unpeeled
1/4 T Oil
Boil whole or quartered potatoes for 5 minutes. Roast potatoes,
smeared with oil, in pan with whole garlic cloves at 400F for 45
minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Praline Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs
3 T Sugar
3 T Margarine, melted
24 oz Cream cheese, softened
3/4 c Dark brown sugar, packed
2 T Unbleached all-purpose flour
3 ea Large eggs
2 ts Vanilla
1/2 c Pecans, finely chopped
1 x Granishes *
* Garnish include Maple Syrup and Pecan halves.
----------------------------------------------------------------------
----- Combine crumbs, granulated sugar and margarine; press onto
bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, brown sugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in vanilla; stir in chopped pecans.
Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven
temperature to 250 degrees F., and continute baking an additional 30
minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill. Brush with maple syrup; top with pecan halves.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pretzels
Categories: German Snacks
Servings: 6
1 pk Yeast; active, dry
1 1/2 c ;water, warm,110-120 degrees
1 ts Salt
1 T Sugar
4 c Flour; unbleached
1 ea Egg; large, beaten
1 x Salt; coarse
Dissolve yeast in warm water. Add salt and sugar to yeast mixture.
Blend in flour and knead dough until smooth, about 7 to 8 minutes.
Cover and let dough rise until double in bulk. Punch down. Cut dough
into small pieces and roll into ropes. Twist ropes into pretzel
shapes and place on greased cookie sheet. Using a pastry brush, bursh
pretzels with egg and sprinkle with coarse salt. Allow pretzels to
rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15
minutes or until browned. Best if eaten immediately. If not, store
in airtight container. Makes 12 6-inch pretzels.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Processor Hollandaise Sauce
Categories: Sauces
Servings: 4
1/2 ea Juice from 1/2 lemon
1 x Pinch salt
1 x Pinch of white pepper
1/2 c Melted butter
1/2 c Corn oil or peanut oil
Place lemon juice, egg, salt and pepper in bowl of food processor.
Blend for 1 to 3 seconds. Add butter while still running, then add
corn or peanut oil. Blend in processor for 20 seconds until smooth and
uniform Variations: Mouseline sauce: As per Hollandaise and fold in
1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per
Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced
parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp
dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp
finely grated orange rind. All very good sauces for seafood or
vegetables
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pumpkin Marble Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/2 c Gingersnap crumbs
1/2 c Finely chopped pecans
1/3 c Margarine, melted
16 oz Cream cheese, softened
3/4 c Sugar
1 ts Vanilla
3 ea Eggs
1 c Canned pumpkin
3/4 ts Cinnamon
1/4 ts Ground nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1
1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F.,
10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Reserve 1 c batter, chill. Add
remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over crust. Cut
through batters with knife several times for marble effect. Bake at
350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pumpkin Muffins
Categories: Dinner Breakfast Breads
Servings: 4
1 c Unbleached flour, sifted
2 ts Baking powder
1/4 ts Salt
1/4 ts Ground cinnamon
1/4 c Vegetable shortening
2/3 c Sugar
1 ea Large egg
1/2 c Canned, mashed pumpkin
2 T Milk
Sift together flour, baking powder, salt and cinnamon; set aside.
Cream together shortening and sugar in mixing bowl until ight and
fluffy, using electric mixer at medium speed. Beat in egg. Combine
pumpkin and milk in small bowl. Add dry ingredients alternately with
pumpkin mixture to creamed mixture, stirring well after each addition.
Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling
2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden
brown. Serve hot with butter and homemade jam.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pumpkin Oat Muffins
Categories: Breakfast Breads Muffins
Servings: 12
1 c Unbleached flour, sifted
2 ts Baking powder
1 ts Pumpkin pie spice
1/4 ts Baking soda
1/2 ts Salt
3/4 c Canned, mashed, pumpkin
1/2 c Brown sugar, packed
1 ea Large egg, slightly beaten
1/4 c Milk
1/4 c Vegetable oil
1 c Quick-cooking oats
1/2 c Raisins
1 x Crumb topping
Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats
and raisins in bowl; blend well. Add dry ingredients all at once,
stirring just enough to moisten. Spoon batter into grease 3-inch
muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping.
Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c
brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice
and 2 T butter or regular margarine in bowl. Mix until crumbly.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Pureed Vegetable Soup with Broccoli Florets
Categories: Soups Vegetables
Servings: 4
2 x Potatoes, peeled & diced
2 x Med stalks celery, chopped
2 x Med carrots, chopped
1 x Sm onion, chopped (1/4 cup)
1 x Clove garlic, minced
2 c Vegetable stock
1/4 ts Black pepper
1/2 ts Thyme
1 ds Nutmeg
3 c Broccoli florets
1 c Milk
1 x Egg yolk, lightly beaten
1 T Soy sauce
GARNISH: minced fresh parsley, dash of paprika, minced fresh chives,
grated cheese, sliced almonds, or finely diced sweet red peppers, opt.
In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots,
onion, garlic, stock, and seasonings. Bring to a boil, cover, lower
heat, and simmer until vegetables are very tender, about 10 minutes.
(The potatoes must be fully cooked to thicken the soup properly.)
While the soup is simmering, steam the broccoli florets. When the
simmered vegetables are tender, transfer it and broth to food
processor, and process till smooth. Return pureed soup mixture to
pan. Stir in broccoli florets. In a measuring cup, combine remaining
ingredients. Add to soup and heat; do not allow mixture to boil. Top
each serving with garnish if desired. Variations: - substitute 2 cups
steamed chopped carrots, or 2 cups steamed
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Quick Barshch
Categories: Appetizers Soups
Servings: 6
2 ea 10 oz cans beef broth
2 ea 1 lb cans red beets
1 c Water
1 T Lemon juice
1 ts Sugar
1/8 ts Pepper
1 x Dash of garlic powder
1 x Salt to taste
1/2 c Red table wine
Patties Dilute the broth using the juice from the red beets instead of
water. Put aside the beets for other uses. Add 1 cup water. Cook
the barshch for 5 minutes. Season. Add wine. Serve in cups with
Patties.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Quick Beef Stew
Categories: Meats Main dish
Servings: 5
1 lb Cooked beef *
4 ea Med carrots **
3 ea Med potatoes ***
1 c Sliced celery
1 ea Envelope onion soup mix
3 T Unbleached flour
2 1/4 c Water
* 2 to 2 1/2 Cups cut-up Cooked Beef ** Carrots to be cut into
2 1/2-inch Strips *** Potatoes to be pared and cut into 1 1/2-inch
pieces
~---------------------------------------------------------------------
----- Mix all ingredients in 2 1/2 Qt casserole. Cover and microwave
on high (100%) to boiling, 10 to 12 minutes; stir. Cover and let
stand 5 minutes and microwave until vegtables are tender,10 to 12
minutes more, stirring every 5 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Quick Cheddar Bread
Categories: Breads Cheese Quickbreads
Servings: 4
3 3/4 c Unbleached flour
5 ts Baking powder
1/2 ts Salt
1/3 c Butter
2 1/2 c Cheddar; sharp
1 1/2 c Milk
2 ea Eggs; lg, slightly beaten
Combine the dry ingredients, then cut the butter into the flour until
the mixture resembles coarse crumbs, then add the cheddar cheese.
Combine the milk and eggs then add the mixture to the cheddar mixture.
Stir until just moistened, then spoon into a greased 9 X 5-inch loaf
pan. Bake at 375 degrees F. hour. Remove from the pan immediately
and let cool on a wire rack.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Quick Pea Soup
Categories: Soups Vegetables
Servings: 5
2 T Margarine
2 x Stalks celery,finely chopped
2 x Cloves garlic, minced
1 x Med onion, chopped (1/2 cup)
2 c Vegetable stock
16 oz Bag frzn peas,thawed (3 cups
1 ds White pepper
1/2 c Low-fat milk
1 ds Nutmeg
GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T
lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or
4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute
until softened, about 5 minutes. Add vegetable stock, peas, and white
pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture
to bowl of food processor. Cool slightly. Puree. Return mixture to
pan; add milk and nutmeg. Heat through, about 5 minutes, stirring
constantly. Top each serving with garnish if desired. VARIATION: stir
in 1 carrot, steamed and sliced, additional whole peas, or sauteeed
and sliced mushrooms.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: QUICK TOMATO SAUCE
Categories: Sauces
Servings: 1
1/2 c Chopped onion
1/2 c Chicken bouillon
3 c Chopped tomatoes
1 ts Apple juice concentrate
1/2 ts Oregano
1/2 ts Thyme
1/2 ts Basil
1 ts Garlic powder
1 pn Pepper
Cook onions in bouillon until soft. Add remaining ingredients. Bring
to boil, cover, simmer 30 to 45 min. Makes 3 1/2 cups. Cal: 10 per
1/2 c. Fat: trace.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: RANCH STEW
Categories: Main dish Meats
Servings: 4
1 lb Lean beef, trimed, bite size
3 c Water
2 ea Carrots, large, sliced
2 ea Potatoes, med. diced
12 ea Pearl onion, canned
1 c Frozen peas
2 T Whole wheat flour (optional)
1 T Worchestershire sauce
1/2 ts Salt
1/4 ts Pepper
Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45
min, stirring occasionally. Add 1 cup of water to dish. Cover, bake
for 1 hr or until meat is tender. Meanwhile, cook carrots in
remaining 2 cups water. When partially cooked, add potatoes and cook
until all tender. Add onions and peas. Put vegetables into beef
dish. Thicken liquid from vegs. with flour if desired. Add
worcestershire sauce, salt, and pepper to liquid. Pour over meat and
vegs. Cover and return to oven for 20 min. Cal: 371, Fat 1 1/2g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Ranch Style Brunch Eggs
Categories: Cheese/eggs
Servings: 4
8 ea Slices side bacon chopped
2 c Frozen hash brown potatoes
1 1/2 c Shredded old chedder, colby
6 ea Eggs, beaten
1 c Milk
1/2 c Thinly sliced green onions
Cook bacon in large frypan until crisp. Drain, reserving 3
tablespoons of drippings. Saute potatoes in drippings until browned,
about 10 minutes. Drivide potatoes among 4 individual greased 1 cup
shallow baking dishes. Sprinkle with cheese, then bacon. Beat
toghether eggs, milk and onions; pour into dishes. Bake at 350
degrees F oven 20 to 25 minutes for until set. Garnish.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Raspberry Cheese Pie
Categories: Cheese Fruits Pies
Servings: 6
8 oz Cream cheese; softened, 1 pk
1/2 c Dairy sour cream
1/3 c Sugar
2 ea Eggs; lg
1 ea Unbaked 9-inch pie shell
20 oz Frozen raspberries; thawed
1 x Water
3 ts Cornstarch
1/2 c Whipping cream; whipped
Combine the cream cheese and sour cream in a bowl, using an electric
mixer set at medium speed, until smooth and fluffy. Add the sugar and
eggs blending well. Pour into the unbaked pie shell. Bake at 375
degrees F. for 35 minutes or until a knife inserted in the center
comes out clean. Chill for at least 1 hour in the refrigerator.
Meanwhile, drain the raspberries, reserving the juice. Add enough
water to the juice to make 3/4 cup of juice. Blend the cornstarch and
juice together in a 2-quart saucepan. Cook, over medium heat,
stirring constantly, until the mixture comes to a boil. Cook for 1
minute more. (Mixture will be very thick.) Remove from the heat and
stir in the raspberries, then cool to room temperature. Fold the
whipped cream into the cooled raspberries and spread the mixture over
the chilled cream cheese layer. Chill for an additional 2 to 3 hours
before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Raspberry Meringues
Categories: Desserts Candies
Servings: 36
3 ea Eggs (room temp)
1/4 ts Cream of tartar
1 x Dash salt
3/4 c Sugar
1/4 c Raspberry preserves, seedles
6 x Drops red food coloring
1. Preheat oven 225. Cover cookie sheet with aluminum foil. In
small bowl, with electric hand mixer, beat egg whites, cream of
tartar, and salt until soft peaks form. Gradually add sugar, beating
until very stiff peaks form, about 10 minutes. Add preserves and food
coloring and beat one minute at highest speed of mixer. 2. Drop by
teaspoonfuls, two inches apart, onto foil lined cookie sheet. Bake for
two hours. Cool completely. Peel off foil. from: _Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Real Sauce A La King
Categories: Sauces Chicken Poultry
Servings: 1
4 T Butter
1/4 c Flour
1/2 ts Salt
1/4 ts Pepper
1 1/2 c Milk
3/4 c Light cream
1/4 c Finely chopped green pepper
2 ea Pimientos, chopped
1/2 c Sliced fresh mushrooms
2 ea Egg yolks
2 T Dry sherry
In a double boiler, melt the butter. Stir in the flour and the
seasonings. Gradually stir in the milk and light cream. Add the green
pepper, pimientos and mushrooms. Stirring occasionally, cook the
mixture for 10 minutes, or until it has thickened. Without stirring,
cook gently for 10 minutes longer. Beat the egg yolks and sherry
together. Add this mixture gradually to the sauce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Red Beans and Rice
Categories: Cajun Main dish
Servings: 6
1 lb Red kidney beans
1 lb Salt pork
2 ea Cloves garlic
1 ts Italian seasoning
1 ea Bell pepper
1 ea Chopped onion
1 ea Stalk celery
1 ea Whole hot pepper
Boil pork 5 minutes to get rid of salt. Put pork in second water
(hot) and add beans, water, should be one-half inch above beans. Add
immediately, one bell pepper, one chopped onion, celery, garlic,
Italian seasoning and whole hot pepper. Cook slowly two to three
hours, until gravy is thick and beans tender -- just before dishing
out add a pinch of italian seasoning again. Salt to taste and serve
with rice. From "Talk About Good" contributed by Mrs. Charles Barras,
Jr.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Red Beet Chocolate Cake
Categories: Chocolate Vegetables Cakes
Servings: 16
1 3/4 c Flour; unbleached, sifted
1 1/2 ts Baking soda
1/2 ts Salt
1 1/2 c Sugar
3 ea Eggs; large
1 c Vegetable oil
1 1/2 c Beets; pureed
2 oz Unsweetened chocolate; *
1 ts Vanilla extract
1 x Confectioners' sugar; sifted
* Melt and cool the 2 1-oz squares of baking chocolate.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Sift together the flour, baking soda and salt; set aside.
Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric
mixer set at medium speed for 2 minutes. Beat in the beets, cooled
chocolate, and vanilla. Gradually add dry ingredients, beating well
after each addition. Pour into greased 13 x 9 x 2-inch baking pan.
Bake in a preheated 350 degree F. oven for 25 minutes or until cake
tests done. Cool in pan on rack. Cover and let stand overnight to
improve flavor. Sprinkle with confectioners' sugar. NOTE: This is
similar to a recipe that I had from one of the local cooking shows
that was sent out to the listeners when the Red food coloring was
banned. While I have not tried this recipe, I did make the other one
and it was good. But the other recipe is long gone.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: RED CABBAGE II
Categories: Vegetables
Servings: 6
1 ts Oil
1/2 c Finely chopped onion
4 c Coarse shredded red cabbage
1 c Chopped peeled apple
2 ea Whole cloves
1/2 ea Bay leaf
1 T Sugar
1 1/2 T White vinegar
In a heavy skillet, heat oil over medium high heat. Add onion and
saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and
simmer about 20 min or until cabbage is tender. If cabbage gets dry,
add a small amount of water. Add sugar and vinegar to cabbage
mixture; toss gently. Cover and cook about 5 min longer. Cal 45; Fat
1g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Red Cabbage Salad
Categories: German Salads Vegetables
Servings: 4
5 ea Bacon; slices
1 ts Sugar
2 T Vinegar
1/4 c Wine; red or white
1/2 ea Red cabbage; head, shredded
2 T Vegetable oil
1/2 ts Salt
1/4 ts Pepper
1 T Caraway seeds
Fry bacon in medium-size fry pan until crisp. Remove and reserve
bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until
sugar is dissolved. Pour this hot mixture over the cabbage. Toss
with vegetable oil, salt, pepper, and caraway seeds. Sprinkle
crumbled bacon over mixture. Serve at room temperature.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Red Wine Marinade for Beef
Categories: Sauces
Servings: 6
1/2 c Vegetable oil
1/3 c Red wine
2 T Fresh lemon juice
1/4 ts Dried thyme
1/4 ts Black pepper
2 ea Large garlic cloves minced
In measuring cup, whisk together oil, wine lemon juice, thyme, pepper
and garlic. Place beef in plastic bag or shallow glass dish. Pour
marinade over top; seal bag refrigerate for 2 to 6 hours.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Red-beet Salad
Categories: German Salads Vegetables
Servings: 6
2 ea Red beets; bunches
1 x ----------marinade----------
2 T ;water
1/4 c Vinegar
2 T Caraway seeds
1 ts Sugar
2 T Onion; minced
1 ts Horseradish
1/4 ts Cloves; ground
1/2 ts Salt
1/4 ts Pepper
5 T Vegetable oil
Wash beets, trim off greens, place in medium saucepan, and cook,
without peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for several hours before
serving. Stir beets occasionally.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Remoulade sauce
Categories: Cajun Sauces
Servings: 10
1 pt Mayonnaise
1 c Ketchup
1 ea 10 oz bottle durkee's sauce
2 T Wine vinegar
2 T Lea & perrins
1/4 c Olive oil
1 c Creole or poupon mustard
2 ts Louisiana hot sauce
1/2 c Prepared horseradish
1 x Salt if needed
Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil
gradually. Beat as if you are making mayonnaise. Add creole or
poupon mustard, beat some more. Add horseradish, ketchup, wine
vinegar, Lea & Perrins, and louisiana hot sauce, beating after each
ingredient. Pour over shrimp on salad or use as a sandwich sauce.
"Some of my friends say they even like this over some desserts, but I
don't believe then, no." From Justin Wilson's "Outdoor cooking With
Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rhubarb and Nut Streusel Cake
Categories: Desserts
Servings: 4
1 1/2 c Sugar/divided
3 T Corn starch
3 c Diced fresh rhubarb
3/4 c Milk
1 T Vinegar
2 1/4 c All-purpose flour
3/4 c Butter
1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Finely chopped nuts
1 ea Egg(beaten)
Combine 3/4 cup sugar and corn starch in medium sauce. Stir in
rhubarb. Cook and stir over medium heat until mixture comes to a boil
and thickens. Cool and set aside. Stir together milk and vinegar and
set aside. Combine flour and remaining 3/4 cup sugar. Cut in butter
until mixture is crumbly and set 1/2 cup of mixture aside. To
remainder add baking powder, baking soda and nuts. Combine egg and
milk mixture and add to dry ingredients, stir until just moistened.
Spread 2/3 of the batter over the bottom and sides of a buttered 9"
spring form pan. Spoon rhubarb filling over batter. Drop remaining
batter over rhubarb by spoonful, sprinkle with reserved streussel
mixture. Bake in preheated 350 F oven 50 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rhubarb Cream Pie
Categories: Desserts Pies
Servings: 6
1 1/2 c Sugar
1/4 c Enriched flour
3/4 ts Nutmeg
3 ea Egg; slightly beaten
4 c Rhubarb in 1" slices (1 lb)
1 ea Pastry for 9" lattice crust
2 T Butter or margarine
Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9"
pie plate with pastry; fill; dot with butter. Top with lattice crust.
Bake at 400 degrees 50 to 60 minutes. Cool.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rhubarb-Pecan Muffins
Categories: Breads
Servings: 12
2 c Flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1 ts Salt
3/4 c Chopped pecans
1 ea Egg, large
1/4 c Vegetable oil
2 ts Grated orange peel
3/4 c Orange juice
1 1/4 c Rhubarb, fresh fine chopped
Combine all dry ingredients. Beat egg and oil; add orange juice. Add
to flour mix. Add rhubarb. Bake 350F 25-30 min.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rhubarb-Strawberry Cobbler
Categories: Desserts
Servings: 8
1 x ----------filling-----------
1 1/4 c Sugar
3 T Flour, all purpose
1 1/2 ts Cinnamon
1 1/2 ts Orange rind
6 c Rhubarb, coarsely chopped
3 c Strawberries, sliced
1 x ----------topping-----------
1 1/2 c Flour, all purpose
3 T Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
3 T Margarine, chilled
1 c Buttermilk
FILLING: In large bowl, combine sugar, flour, cinnamon and orange
rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x
9 in. (3.5 L) baking dish. Bake in 400F(200C) oven 10 minutes.
TOPPING: In large bowl, combine flour, sugar, baking powder, baking
soda and salt. Using fingers or two knives, cut in margarine until
mixture resembles small peas. With fork, stir in buttermilk just
until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of
hot fruit filling. Bake in 400F(200C) oven 25 minutes or until topping
is golden brown and has risen.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rice Pilaf
Categories: Rice Main dish Vegetables
Servings: 2
1/2 c Sliced fresh mushrooms
2 ea Green onions, sliced
1 T Butter or margarine
2/3 c Water
1/3 c Regular long grain rice
1/4 ea Med. bell pepper *
1/4 ts Salt
1/4 ts Dried sage, crushed
2 ts Snipped parsley
* Bell peppers can be any color, but should be cut into 1-inch
julienne strips.
~---------------------------------------------------------------------
---- In a 1-quart casserole micro-cook mushrooms, onion and butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till
vegetables are tender. Stir in water, rice, bell pepper strips, salt,
and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or
till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes
or till rice is tender and liquid is absorbed, stirring once. Stir in
parsley. Let stand, covered, for 5 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rice With Garlic And Pine Nuts
Categories: Garlic Vegetables
Servings: 6
4 T Unsalted butter
1 x Garlic puree(1 roasted head)
4 c Cooked regular rice
3/4 c Pine nuts
1 x Salt & pepper to taste
Heat the butter in a wide skillet. Swirl in the garlic puree. Add
the rice and pine nuts. Saute, stirring and tossing, until the rice
is heated through and has absorbed the butter. Season with salt and
freshly ground pepper. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rice, Apple and Raisin Dressing
Categories: Cajun Main dish
Servings: 8
1 x -------seasoning mix--------
2 ts Salt
1 1/2 ts White pepper
1 ts Garlic powder
1 ts Dry mustard
1 ts Ground cayenne pepper
1/2 ts Black pepper
1 x ------rice ingredients------
1/4 c Vegetable oil
1 c Chopped onions
1 c Chopped green bell peppers
1/2 c Pecan halves, dry roasted
1/2 c Raisins
4 T Unsalted butter
1 1/2 c Uncooked rice (converted)
3 c Pork, beef or chicken stock
2 c Chopped unpeeled apples
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan, heat the oil over high heat until very hot,
about 2 minutes. Add the onions and bell peppers; saute about 2
minutes, stirring occasionally. Add the pecans (we ran out of pecans,
so Lucy substituted hickory nuts - good!) and continue cooking for
about 3 minutes, stirring occasionally. Add the raisins and butter
(these are added together so the raisins will absorb as much butter as
possible). Stir until butter is melted, then cook until raisins are
plump, about 4 minutes, stirring occasionally. Add the rice and
seasoning mix and cook until rice starts looking frizzly (a bit like
ce Krispies) Chef Prudhomme recommended using converted rice. Lucy
used brown, long grain rice - super!. This will require about 2 to 3
minutes, stirring almost constantly before the rice looks "frizzly".
Stir in the stock, scraping pan bottom well, then stir in the apples.
Cover pan and bring to boil; lower heat and simmer covered for 5
minutes. Remove from heat and let sit, *COVERED*, until rice is
tender and stock is absorbed, about 30 minutes. (We cook the rice
this slow way to let the flavors build to their maximum.) Serve
immediately, allowing about 3/4 cup per person. From Paul Prudhomme's
"Louisiana Kitchen"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rice-Stuffed Artichokes
Categories: Artichokes Rice Vegetables
Servings: 2
2 ea Med. artichokes
2 ts Lemon juice
1/4 c Water
1/2 c Shredded carrot
1/4 c Sliced green onion
2 T Butter or margarine
1/4 ts Dried sage, crushed
1 c Cooked rice
1/2 c Chicken broth
1 ts Lemon juice
3/4 ts Cornstarch
1 x Dash white pepper
1 ea Large beaten egg yolk
Cut off stems and loose outer leaves from artichoke. Cut of 1-inch
from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon
juice. Place artichokes and water in a casserole. Cover with vented
clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9
minutes or just till tender, rotating casserole a half-turn after 4
minutes. Let stand, covered, while preparing stuffing. For stuffing,
in a small nonmetal bowl stir together carrot, onion, butter or
margarine, and sage. Micro-cook, covered, on 100% power for 2 1/2 to
3 1/2 minutes or till vegetables are tender, stirring once. Stir
together vegetable mixture and rice. Drain artichokes. Remove the
center leaves and chokes from artichokes. Spread artichoke leaves
slightly. Spoon rice stuffing into the center of each artichoke and
behind each large leaf. Return artichokes to casserole. Cover with
vented clear plastic warp. Micro-cook, covered, on 100% power for 2
to 3 minutes or till stuffing is hot and bases of artichokes are
fork-tender, rotating the casserole a half-turn every minute. Let
stand, covered, while preparing sauce. For sauce, in a 2-cup measure
stir together chicken broth, 1 t lemon juice, cornstarch, and pepper.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till
thickened and bubbly, stirring every 30 seconds. Stir HALF the hot
mixture into the egg yolk. Return all to the 2-cup measure.
Micro-cook, uncovered, on 100% power for 30 seconds. Transfer stuffed
artichokes to a warm serving platter. Pour sauce around the
artichokes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rich Cheddar Sauce For Apple Pie
Categories: Cheese Pies Sauces
Servings: 8
6 oz Cheddar; sharp, cubed
1/2 c Milk
Put the cheddar cheese in the top of a double boiler. Place over
simmering water and stir gently until the cheese begins to melt. Add
the milk gradually, while stirring constantly. Continue to stir
constantly until the cheese is melted and the mixture is smooth. Serve
piping hot over warm apple pie.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rindergulasch (Beef Goulash)
Categories: German Beef Main dish
Servings: 4
3 T Vegetable oil
1 lb Round steak; cubed
3 ea Onions; medium, chopped
1/2 ts Salt
1/4 ts Pepper
1/2 ts Garlic salt
1 ts Paprika
1/4 ts Sugar
2 c Water; hot
1 T Unbleached flour
1/4 c Water; cold
1/2 c Cream; heavy
Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes
and brown well, approximately 10 minutes. Stir in onions; cook until
soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
Blend thoroughly. Pour in hot water; cover and simmer gently about 1
1/2 hours. In a small jar or container, shake or blend flour with
cold water. Be sure to break up all lumps. Add to meat about 7
minutes before the end of the cooking time. Stir constantly until
sauce is thickened and bubbling. Remove from heat; stir in cream.
Serve with noodles, accompanied by a tomato salad if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rinderrouladen (Beef Rolls)
Categories: German Beef Main dish
Servings: 4
4 ea Sandwich or roll steaks; *
2 ts Mustard; dijon-style
1/2 ts Salt
1/4 ts Pepper
2 ea Pickles; **
2 oz Salt pork; ** or
2 ea Bacon; strips **
1 ea Onion; large, chopped
1/4 c Vegetable oil
1 1/2 c Beef broth; hot
4 ea Peppercorns
1/2 ea Bay leaf
1 T Cornstarch
* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles,
Salt Pork or Bacon should be cut into long thin strips.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle
with salt and pepper. Divide pickles, salt pork (or bacon), and onion
among the steaks equally. Roll up steaks jelly-roll fashion; secure
with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy
saucepan, add the steak roll, and brown well on all sides, about 15
minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover
and simmer for 1 hour and 20 minutes. Remove beef rolls, discard
clamps, and arrange on a preheated platter. Blend cornstarch with a
small amount of cold water, stir into gravy and bring to a boil. Boil
until gravy is thick and bubbly. Correct seasonings and serve
separately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rindfleisch-eintopf (Beef Stew)
Categories: German Beef Main dish
Servings: 6
1/4 c Shortening
3 lb Rump roast; boneless
2 c Onions; sliced
1/4 c Unbleached flour
2 T Salt
2 T Sugar
1 x Pepper; to taste
2 ts Mustard; dry
1/2 ts Celery seed
1/4 c Water
1 lb Tomatoes; (1 can)
Melt shortening in a Dutch oven. Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings
with 1/4 c water. Blend with the tomatoes and add the misture to the
dutch oven. Bake at 325 degrees F about 2 hours, until the meat is
fork-tender. Serve with oven-browned potatoes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Roasted Garlic
Categories: Garlic Appetizers
Servings: 1
1 x Whole heads of garlic
1 x Toasted rounds french bread
1 x Softened sweet butter
Preheat oven to 375 degrees F. Remove the papery outer covering of
whole garlic head, but do not seperate the cloves or peel them. Place
as many whole heads of garlic on a large square of heavy-duty aluminum
foil as there are people to be served. Fold up foil so that the
cloves are completely wrapped. Bake in the preheated oven for 1 hour
15 minutes. Serve each diner a head of garlic and some bread and
butter. Separate cloves. Hold a clove over a piece of buttered bread
and squeeze. The garlic puree will pop out, like toothpaste from a
tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree
for later use, let roasted heads of garlic cool, unwarapped for at
least 5 minutes. Gently separate the cloves and squeeze each one over
a fine meshed sieve, so that the softened garlic pops into the sieve.
With wooden spatula or wooden spoon, rub garlic through the sieve into
a small container or bowl. Cover tightly with plastic wrap and
refrigerate the puree if needed. QUICK PUREE: If you are in a hurry,
you may skip the refinement of the sieve. Simply squeeze the cloves,
one by one, over a bowl. When they have all been squeezed, use a
rubber spatula to push the puree into a neat mound cover tightly with
plastic wrap, and refrigerate until needed. It will keep for months.
To keep indefinitely, cover with a film of olive oil.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: ROASTED POTATOES WITH TOMATOES AND ROSEMARY
Categories: Vegetables
Servings: 6
6 ea Potatoes, pref. long narrow
6 ea Ripe plum tomatoes, sliced
1 ea Olive oil
1 T Minced fresh rosemary (t dry
1 ea Minced chives
1 ea Salt and pepper
Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and
slice crosswise 1/2 in. thick.Oil large shallow baking dish.
Alternate potatoes and tomatoes in rows. Drizzle lightly with olive
oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25
min, or until potatoes begin to turn golden crisp around edge.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Roasted Red Pepper and Chive Dressing
Categories: Salads Dressings
Servings: 8
1 ea Sweet red pepper; medium-si
1/2 c Prepared roasted red peppers
1/3 c Red wine vinegar
1 ea Garlic clove; medium minced
1 c Olive oil
1/3 c Finely chopped fresh chives
1 x Salt
1 x White pepper; freshly groun
Hold red pepper over a flame, turning it until evenly charred. Or cut
it in half, rub with oil, and place under the broiler until blackened.
Wrap in a plastic bag and set aside to cool. Scrape off the burned
skin and remove seeds and stem. In bowl of blender or food processor
fitted with a steel blade, place red pepper, vinegar, and garlic.
Process until pepper is pureed. With machine running, slowly drizzle
in olive oil until fully combined. Stir in chives and season with
salt and pepper to taste. This recipe, featured at Neiman-Marcus, is
from caterer George Dolese. George serves this dressing over a salad
of fusili pasta, chunks of fresh mozzarella, julienned zucchini and
prosciutto, sliced smoked chicken, and blanched asparagus.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rocky Road Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Chocolate wafer crumbs
3 T Margarine, melted
1 ea Env. unflavored gelatin
1/4 c Cold water
16 oz Soft cream cheese
3/4 c Sugar
1/3 c Cocoa
1/2 ts Vanilla
2 c Mini marshmallows
1 c Whipping cream, whipped
1/2 c Chopped nuts
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir
over low heat untl dissolved. Combine cream cheese, sugar, cocoa and
vinilla, mixing at medium speed on electric mixer until well blended.
Gradually add gelatin, mixing until blended. Fold in reamining
ingredients; pour over crust. Chill until firm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Roggenbrot (Rye Bread)
Categories: German Breads
Servings: 12
2 pk Yeast; active dry
1/2 c ;warm water(110-120 degrees)
1 1/2 c Milk; lukewarm
2 T Sugar
1 ts Salt
1/2 c Molasses
2 T Butter
3 1/4 c Rye flour; unsifted
2 1/2 c Bread flour; unsifted
Dissolve yeast in warm water. In a large bowl combine milk, sugar,
and salt. Use a mixer to beat in molasses, butter, yeast mixture and
1 cup of rye flour. Use a wooden spoon to mix in the remaining rye
flour. Add white flour by stirring until the dough is stiff enough to
knead. Knead 5 to 10 minutes, adding flour as needed. If the dough
sticks to your hands or the board add more flour. Cover dough and let
rise 1 1 1/2 hours or until double. Punch down dough and divide to
form 2 round loaves. Let loaves rise on a greased baking sheet until
double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30
to 35 minutes. Makes 2 round loaves.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: ROLLED-OAT MACAROONS
Categories: Cookies Desserts
Servings: 36
2 1/2 T Melted butter
1 c Brown sugar, packed
2 ea Eggs, separated
2 1/2 c Rolled oats
2 ts Baking powder
1 ts Vanilla
1/8 ts Salt
Combine the butter, sugar, egg yolks, rolled oats, baking powder, and
vanilla and beat well. Whip the egg whites until they are stiff and
fold them and the salt into the other ingredients. Drop by
teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet. Bake 375F
for 10 min. Cal: 53, Fat: 1/5g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rotkohl (Red Cabbage)
Categories: German Vegetables
Servings: 4
2 T Vegetable oil
2 ea Onions; small, sliced
2 lb Red cabbage; shredded
2 T Vinegar
1 x Salt; to taste
1 ts Sugar
1 ea Apple; large, tart, *, or
1/2 c Applesauce
1/2 c Red wine
1/2 c Beef broth; hot
* Core and peel apple, then fine chop it.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage
and immediately pour vinegar over cabbage to prevent it from losing
its red color. Sprinkle with salt and sugar. Add chopped apple or
applesauce and a piece of salt pork. Pour in red wine and hot beef
broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just
tender, not soft. Shortly before end of cooking time, remove salt
pork; cube and retrun it to the cabbage if desired. Correct
seasonings and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rum Raisin Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Old fashioned oats, uncooked
1/4 c Chopped nuts
3 T Brown sugar, packed
3 T Margarine, melted
16 oz Cream cheese, softened
1/3 c Granulated sugar
1/4 c Unbleached all-purpose flour
2 ea Large eggs
1/2 c Sour cream
3 T Rum
2 T Margarine
1/3 c Brown sugar, packed
1/3 c Raisins
1/4 c Chopped nuts
2 T Old fashioned oats, uncooked
Combine oats, nuts, brown sugar and margarine; press onto bottom of
9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine
cream cheese, granulated sugar and 2 T flour, mixing at medium speed
on electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in sour cream and rum; mix well. Pour
over crust. Cut margarine into combined remaining flour and brown
sugar until mixture resembles coarse crumbs. Stir in raisins, nuts
and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees
F., 50 minutes. Loosen cake from rim of pan; cool before removing rim
of pan.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Rumaki Hors D'oeuvres Restaurant
Categories: Main dish
Servings: 24
8 ea Sliced side bacon
8 ea Water chestnuts
8 ea Chunks of pineapple
8 ea Bay scallops
24 ea Toothpicks
2 T Vegetable oil
4 T Bottled teriyaki sauce
2 T Liquid honey
Cut bacon slices into thirds. Wrap each water chestnut, pineapple
chunk and scallop with a piece of bacon and secure with a toothpick.
In a frying pan, heat vegetable oil and saute bacon wrapped morsels
over medium heat until bacon is crisp. Drain fat from pan. Add
teriyaki sauce and honey, mix well and continue cooking over medium
high heat until sauce thickens slightly and bacon wrapped morsels are
glazed with the sweet sauce. Makes 24 hors d'oeuvres.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sadie's Shrimp Salad
Categories: Cajun Salads
Servings: 30
2 lb Macaroni, cooked
4 lb Shrimp, boiled and peeled
24 ea Eggs, hard boiled, chopped
2 c Onion, finely chopped
1 c Celery, finely chopped
2 c Black olives, finely chopped
2 c Dill pickles, chopped
See Sadie's Shrimp Salad Dressing for directions
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sadie's Shrimp Salad Dressing
Categories: Cajun Salads
Servings: 30
1 qt Mayonnaise
1/2 c Olive oil
2 T Louisiana hot sauce
2 T Lemon juice
1 T Lea & perrins worcestershire
1 T Mustard
2 T Ketchup
Cook macaroni, drain, and cool. In a large bowl, mix macaroni,
shrimp, eggs, onions, celery, olives, and pickles and toss well. Make
dressing out of mayonnaise, olive oil, hot sauce, lemon juice
Worcestershire sauce, and mustard, and ketchup. Pour over other
ingredients and mix well. Refrigerate 1 hour before serving. You may
have to make more dressing if the salad takes it up. Serves 30 people
for a real picnic or party. "it's good! I garontee! And Sadie is my
mother-in-law." From Justin Wilson's Outdoor Cooking With Inside Help
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Salmon Rollups
Categories: Appetizers Seafood
Servings: 5
7 3/4 oz Salmon (drained, flaked)
1 ea Egg (beaten)
1 ts Parsley (dried)
1 ts Instant minced onions
1/2 ts Dill weed
1 c Cresent rolls
1 x Cayenne pepper
Mix salmon, egg, parsely, onion and dill weed and spread on rolls.
Roll up from wide end after spreading. Bake on cookie sheet at 350F
for 12 to 15 minutes. Serve with a cheese sauce topping.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Salmon steaks with cucumber dill sauce
Categories: Seafood Main dish Microwave
Servings: 2
2 ea Salmon steaks
1/4 c Dry white wine
1 ea Bay leaf
2 T Fresh dill
1 ea Stalk celery, cut up
1 x ----cucumber dill sauce-----
1/4 c Plain lo-fat yogurt
1/4 c Lite mayonaise
1 ea Small seeded grated cucumber
1 ea Small onion, peeled & grated
1/8 ts Dry mustard
1/4 c Freshly chopped dill
1 ea Salt & pepper
Place steaks in microwave safe dish w/ thick end to outside. Add
remaining ingredients on top of steaks. Cover and nuke on high for
4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill
sauce: combine all ingredients in a food processor. Process until
blended. Pour into serving bowl; refridgerate 1-2 hours before
serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Salmon Steaks With Wine Sauce
Categories: Salmon Wine Main dish
Servings: 2
8 oz (2) salmon steaks *
2 ts Cooking oil
1 T Butter or margarine
1 ts Cornstarch
1 x Dash white pepper
1/2 c Half & half light cream
1 ea Lge. beaten egg yolk
2 T Dry white wine
1 x Seedless green grapes (opt.)
* Salmon steaks may be either fresh or frozen.
~---------------------------------------------------------------------
---- Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave
browning dish on 100% power for 3 minutes. Add cooking oil to the
browning dish; swirl to coat the dish. Place fresh or thawed salmon
steaks in the browning dish. Micro-cook, covered, on 100% power for
30 seconds. Turn the salmon steaks and micro-cook, covered, on 50%
power about 3 minutes or till the salmon flakes easily when tested
with a fork. Let the salmon steaks stand, covered, while preparing
the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the
butter or margarine, uncovered, on 100% of power for 45 seconds to 1
minute or till melted. Stir in the cornstarch and white pepper. Stir
in light cream. Micro-cook, uncovered, on 100% power for 2 to 3
minutes or till mixture is thickened and bubbly, stirring every
minute. Stir HALF the hot cream mixture into the beaten egg yolk.
Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of
power for 1 minute, stirring every 15 seconds. Stir till mixture is
smooth. Stir in dry white wine. Transfer the salmon steaks to a
serving platter. Spoon the wine sauce atop. Garnish with seedless
green grapes, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Salsa Dip
Categories: Dips Appetizers
Servings: 4
4 ea Tomatoes (chopped/drained)
2 pk Green onions (chopped)
1 c Black olives (chopped)
1 c Green chilies (chopped)
1 T Olive oil
1 T Vinegar
1 T Garlic salt
Mix; refrigerate at least 1 hour (better overnight). Serve with
tortilla chips.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Salsa, Low Cal.
Categories: Relishes
Servings: 1
3 T Instant minced onion
3 T Water
1 ea Tomatoes, 16 oz. can, crush
1/4 c Chopped green pepper
1 T Chili powder
1/4 ea Arlic powder
1 ds Red pepper, ground
In medium sized bowl, combine all ingredients; mix well. Place in
covered container; chill until ready to serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce
Categories: Foreign Appetizers Cheese/eggs
Servings: 44
1 T Chopped onion
1 ea Clove of garlic
1 x Butter for frying
1 c Coconut milk
1 c Stock
1 ea Salt to taste
1 ts Crushed red pepper
1/2 ts Paprika
1/2 ts Laos powder if available
4 ea Hard boiled eggs
Saute the chopped onion and garlic in the butter. Add the other
ingredients (except the eggs) and bring to the boil, stirring
occasionally. Add the eggs and continue cooking and stirring for 3
minutes. Remove from the heat and halve the eggs, then serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: SAMBUCA ROMANA JAM
Categories: Fruits
Servings: 1
5 c Crushed, fresh blueberries
1 ts Grated lemon rind
1/2 c Water
1/2 c Sambuca romana
2 1/2 c Sugar
1 ea Box light fruit pectin
10 ea Coffee beans per jar
Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon
rind, water, and Sambuca in a heavy saucepan. Cook over high heat,
stirring constantly, until mixture comes to a hard boil. Stir in
remaining sugar. Bring to a rolling boil, still stirring constantly.
Boil for 1 minute. Remove from heat. Skim off foam with metal spoon.
Place 10 coffee beans in each jar. Immediately pour jam into hot
sterilized jars and vacuum seal. Makes 5 1/2 pint jars. From: Gourmet
Preserves, Judith Choate
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sandtortchen (Sand Tarts)
Categories: German Cookies Desserts
Servings: 24
2 1/2 c Sugar
2 c Butter or margarine
2 ea Eggs; large
4 c Flour; unbleached, unsifted
1 ea Egg white; large, beaten
1 x Sugar
1 x Cinnamon
1 x Pecan; halves
Cream sugar and butter. Beat in 2 eggs. Gradually blend in the
flour. Chill dough overnight. Roll as thin as possible on well
floured board. Work with 1/4 of the dough at a time. Keep remaining
dough chilled. Cut into diamonds with a knife. Place on greased
cookie sheets. Brush each cookie with beaten egg white. Sprinkle
with sugar and a pinch of cinnamon. Placd a pecan half in center of
each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes
or until edges are light brown. Cool on cookie sheets 1 minute, then
remove to wire racks. Store in airtight tins.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sangria
Categories: Beverages
Servings: 12
25 oz Red wine; dry, 1 bottle
1/3 c Frozen lemonade; *
1/2 c Brandy
1/2 c Orange-flavored liqueur
1/3 c Orange juice
1/4 c Lemon juice
2 c Ginger ale; chilled
* Use 1/2 of a 6-oz can of concentrate.
----------------------------------------------------------------------
---- Mix all ingredients except ginger ale; refrigerate until chilled.
Just before serving, stir in ginger ale. Garnish with fruit, if
desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sangria Blanco
Categories: Beverages
Servings: 8
1/4 c Sugar
1/2 c Water
2 ea Stick cinnamon;broken in 1/2
1 c Sparkling water
1 c Apple juice
1/2 c Orange juice
25 oz White wine; dry, 1 bottle, *
1 ea Orange; med, unpared, **
1 ea Apple; unpared, **
1 ea Banana; medium
1 x Ice cubes
* Wine should be chilled. Use Chardonnay or any other dry white
wine. ** Orange should be cut into halves and thinly sliced. ***
Apple should be eating apple cut into thin wedges.
----------------------------------------------------------------------
---- Heat sugar, water and cinnamon to boiling in 1-quart saucepan;
reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate
at least 2 hours but no longer tha 1 week. Remove cinnamon sticks
from sugar mixture. Mix sugar mixture, sparkling water, apple juice,
orange juice and wine in large pitcher. Gently stir in fruit and ice.
Serve with several pieces of fruit in each glass.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Satay
Categories: Main dish Foreign
Servings: 12
40 ea Wooden screwers
1 1/2 lb Boneless chicken breasts
6 ea Shallots
6 ea Cloves garlic, peeled
1/4 c Coconut milk
2 T Lemon juice
1 T Brown sugar
1 ts Coriander leaves
1/2 ts Salt
1/4 ts Whole cumin seeds
1/4 ts Turmeric
Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat
into 3/4 inch pieces. Place in a medium sized bowl. Iff using
variety of meat, place each in a separate bowl. In a food processor
or blender whirl together shallots, garlic, coconut milk, lemon juice,
sugar, coriander, salt, cumim and turmeric to form a smooth paste.
Combine with meat and marinate, covered in the fridge for 1 to 2
hours. Thread onto skewers without crowding, about 4 pieces per
skewer. Grill or broil until crisp and browned, but still juicy,
about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah
sauce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Satay Kuah Sauce (Spicy Peanut Sauce)
Categories: Sauces
Servings: 10
1 1/2 ea Stalks lemon gress
6 ea Shallots, peeled
5 ea Garlic cloves, peeled
3 T Fresh coriander leaves
1 T Hot chilli sauce
2 ts Cumin seeds
1/4 ts Turmeric
1 T Water
1/3 c Oil
1 ts Dried shrimp paste
2 c Coconut milk
1 T Brown sugar
1/4 ts Salt
3/4 c Gr rst unsalted sk peanuts
Peel course outer layer from lemon grass, and remove tough tops.
(Save these for a soup stock if desired). Chop tender stalks into 1
inch lengths. Place in workbowl of food processor with shallots,
garlic, coriander, hot chili sauce, cumin seeds and turmeric. Whirl
to a fine paste, adding water if needed. In a large frying pan over
medium setting , heat oil, add lemon grass paste and dried shrimp
paste, stirring and frying for about 4 minutes or until mixture emits
a wonderously aromatic perfume. Stir in about half the coconut milk
and continue cooking, stirring almost constantly, for 8 minutes. Stir
in remianing coconut milk, sweeten with sugar and season with salt.
Blend in peanuts. Taste at this point to adjust sweetening, salt, and
hotness. Thin with more coconut milk or water if desire.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sauerbraten
Categories: German Beef Main dish
Servings: 6
4 lb Beef roast; boneless
1 c Water
1 c Wine vinegar
2 ea Onions; medium, sliced
1 ts Salt
6 ea Peppercorns
2 ea Bay leaves
2 ea Cloves
2 T Vegetable oil
1 ea Tomato; medium *
2 T Unbleached flour
2 ts Sugar
1/4 c Water
* Tomato should be peeled and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Place meat in a large container (NOT Metal). In a saucepan bring
water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a
boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour
marinade over meat. Refrigerate for 2 to 3 days, turning several
times each day. Remove meat from marinade, and dry. Brown meat in hot
vegetable oil in a Dutch oven. Add the tomato and marinade liquid.
Cover and simmer gently 1 to 2 hours, until meat is tender. Remove
meat from juices. Also remove peppercorns, cloves, and bay leaves.
Mix flour and sugar with water until lumps disappear. Add to pan
juices and cook until thickened. Serve with boiled potatoes and red
cabbage. Variations: Meat can also be placed in a 325 degree oven and
baked or it could be cooked on low in a slow cooker for 3 to 4 hours.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sauerbraten Meatballs
Categories: German Main dish Beef
Servings: 4
1 lb Ground beef; lean
1/4 c Milk
1/4 c Bread crumbs; dry
1/8 ts Cloves; ground
1/8 ts Allspice; ground
1/2 ts Salt
1 x Pepper; to taste
2 T Vegetable oil
1/2 c Vinegar
3/4 ts Ginger; ground
1 ea Bay leaf
4 T Sugar; brown
2 T Unbleached flour
Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into
meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup
water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer
1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix
flour and 2 T water. Slowly stir into the pan juices to make gravy.
Pour gravy over meatballs. Serve with buttered noodles.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sauerkraut Salad With Yogurt Dressing
Categories: German Salads Vegetables
Servings: 4
1 lb Sauerkraut; (1 lb can)
1/2 lb Blue grapes
6 oz Ham; cooked
1 x ----------dressing----------
1/2 c Yogurt
1/4 ts Salt
1/4 ts Pepper; white
1 ts Honey
Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in
half; remove seeds if desired. Cut ham in julienne strips. Gently
mix these 3 ingredients. Blend dressing ingredients and stir into
sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before
serving, if necessary.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Saurebraten & Ginger
Categories: German Meats Main dish
Servings: 10
4 lb Rump roast; beef, boneless
2 ea Onions; thinly sliced
8 ea Peppercorns
4 ea Cloves; whole
1 ea Bay leaf
1 c White vinegar; mild
1 c Water
1/2 c Cider vinegar
1/4 c Vegetable oil
1/2 ts Salt
2 c Water; boiling
10 ea Gingersnaps
1/2 c Sour cream
1 T Unbleached flour
Place the beef roast in a deep ceramic or glass bowl. Add onions,
peppercorns, cloves, and bay leaf. Pour white vinegar and cider
vinegar over the meat; chill, covered, for 4 days. Turn meat twice
each day. Remove the meat from the marinade, dry it well with paper
towels, and strain the marinade into a bowl. Reserve onions and 1 cup
marinade. In a Dutch oven brown the meat on all sides in hot
vegetable oil. Sprinkle meat with salt. Pour boiling water around
the meat. sprinkle in crushed gingersnaps, and simmer covered for 1
1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat
2 hours or more, until tender. Remove the meat and keep it warm.
Strain the cooking juices into a large saucepan. In a small bowl mix
sour cream with flour. Stir it into the cooking juices and cook,
stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch
slices; add to hot gravy. Arrange meat on a heated plater and pour
extra sauce over it.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sausage And Cornbread Cabbage Rolls
Categories: Sausage Main dish Vegetables
Servings: 2
4 ea Large cabbage leaves
1 ea Large beaten egg
1 c Apple chopped (1 med)
1/3 c Cornbread stuffing mix
2 T Apple juice or cider
1/2 lb Bulk pork sausage
1/4 c Water
1/3 c Apple juice or cider
1 ts Cornstarch
1/2 ts Instant beef bouillon
Remove center vein of cabbage leaves, keeping each leaf in one piece.
Place leaves in a shallow baking dish. Cover with vented clear
plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3
minutes or till leaves are limp. Stir together egg, 1/2 cup of the
chopped apple, stuffing mix, and 2 T apple juice or cider. Add
sausage; mix well. Divide meat mixture into four portions. Place one
portion of meat mixture on each cabbage leaf. Fold in sides; starting
at unfolded edge, roll up each leaf, making sure folded edges are
included in roll. Arrange rolls in a shallow baking dish. Pour water
over rolls. Cover with vented clear plastic wrap. Micro cook,
covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn
after 7 minutes. Transfer rolls to a serving platter. Cover and keep
warm. For sauce, in a 2-cup measure stir together 1/2 c Apple Juice
or cider, cornstarch and instant beef bouillon granules. Stir in the
remaining chopped apple. Micro-cook, uncovered, on 100% power for 2
to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every
30 seconds. Spoon sauce atop cabbage rolls.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sausage Sandwiches
Categories: Sausage Meats Main dish
Servings: 2
1/2 lb Bulk italian sausage
2 T Chopped onion
1/4 c Catsup
1/4 ts Dried oregano, crushed
2 ea Single french rolls, split
2 ea Slices mozzarella cheese
Crumble the Italian sausage into a 1-quart casserole. Stir in the
chopped onion. Micro-cook, uncovered, on 100% power for 3 1/2 to 4
1/2 minutes or till sausage is done, stirring once. Pour off fat.
Stir in catsup and oregano. Micro-cook, uncovered, on 100% power for
1 to 1 1/2 minutes or till sausage mixture is heated through. Place
roll bottoms on a paper towel-lined plate. Spoon some sausage mixture
atop each roll bottom. Top each with a slice of cheese and the top of
the roll. Micro-cook, uncovered, on 100% power for 45 seconds to 1
minute more, or until cheese is just melted.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sauteed Shrimp with Curried Banana Sauce
Categories: Main dish
Servings: 6
2 oz Cooking oil
1 ea Med onion, diced
1 ea Stalk of celery, diced
1 ea Clove garlic, crushed
1 T Curry powder
1/2 ts Fresh giner, grated
1/2 ts Cardamom
1/8 ts Cinnamon
1 ea Pinch of ground nutmeg
1/2 ts Salt
1/2 ts White pepper
1/2 ts Red apple, diced
4 ea Banana, cut in 1 in cubes
2 c Chicken stock
36 ea Jumbo shrimp, peeled
1 ea Salt and pepper
1 oz Butter
1 oz Cooking oil
In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium
low heat. Add the onion, celery and garlic and saute without coloring
for about three minutes. Add all the spiced and saute white stirring
for another minute. Add the fruit and chicken stock and simmer over
medium heat for 20 minutes. Puree the sauce in a blender until it is
liquid and then strain through a sieve. Keep warm over low heat.
Sprinkle salt and pepper over the shrimp. In a large skillet, melt
the butter and oil over medium high heat. Add the shrimp and saute,
shaking the pan back and forth until the shrimp turn pink and are
firm. Don't over cook them. Place 6 shrimp over each serving of rice
or noodles. Spoon some sauce over each dish.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Savory Cheddar Sandwiches
Categories: Cheese Main dish Meats
Servings: 6
10 oz Cheddar; sharp, grated
1 ea Egg; lg
2 ts Butter
1 ts Onion; chopped
1 ts Flour; unbleached
1/2 c Cream; regular
1/4 ts Salt
2 dr Tobasco sauce
2 ts Lemon juice
1 ts Pimento; chopped
1 ts Stuffed olives; chopped
12 ea Bacon; slices
6 ea Bread; slices
1 x Butter; softened
Put the shredded cheese in a bowl and set aside. Hard cook and chop
the egg, then set aside. Melt the butter in a skillet over low heat.
Add and cook the onion until transparent then add the flour and stir
until well blended. Heat until bubbly and then add the cream, salt
and tobasco sauce gradually while stirring constantly. Cook until the
mixture boils. Cook 1 to 2 minutes longer and remove from the heat.
Blend in the lemon juice. Add the creamed mixture to the cheese and
add the egg, pimento and stuffed olive slices to the mixture. Mix
until well blended and set aside. Pan broil the bacon slices until
they are partially cooked and still limp. Spread the bread with the
softened butter and then spread the cheddar mixture on the bread,
allowing 1/4 cup for each slice. Top each slice with 2 of the bacon
slices crossed diagonally. Set the oven temperature to broil (500 or
higher degrees F.) Arrange the sandwiches on the broiler rack and
place in broiler with the tops of the sandwiches 3-inches below the
heat source. Broil until cheddar mixture is bubbly and slightly
browned and bacon slices are crisp. Serve hot. Makes 6 open faced
sandwiches
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Savory Chicken with Pine Nuts
Categories: Poultry Main dish Foreign
Servings: 2
1 c Chicken breast diced
1/2 c Pine nuts
1/2 c Bamboo shoots, diced
2 T Garlic, minced
2 T Green onions, finely chopped
4 T Vegetable oil
1 x ------chicken marinade------
1 T Corn starch
2 T Water
1 T Chinese wine
2 ts Soy sauce
1 x -----------sauce------------
1 T Soy sauce
1 T Water
2 ts Hoisin sauce
1 ts Oyster sauce
1 ts Chili bean sauce
1 ts Sugar
1 ts Sesame oil
Dice chicken, place in a bowl and mix with marinade ingredients.
Before dicing bamboo shoots, blanch in boiling water for 30 seconds
(to remove tinny, canned flavour). Mix all the sauce ingredients in a
small bowl. Heat wok, add 2 tablespoons vegetable oil an stirfry pine
nuts until golden brown. Set aside on paper towel. Using the same
wok, heat again and add 2 tablespoons vegetable oil. On high heat,
add garlic and stir-fry 10 seconds, then add chicken with marinade and
stir-fry until white, but not completely cooked through. Add sauce
and bamboo shoots and cook for 2 minutes. Add pine nuts and green
onions, mix well and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Savory Hamburger Soup
Categories: Hamburger Meats Soups
Servings: 2
1 ea Lge. carrot, thinly sliced
2 T Chopped onion
1 T Water
1/2 lb Lean ground beef
1 c Tomato sauce
1/2 c Water
2 T Dry red wine
1/2 ts Sugar
1/4 ts Salt
1 x Dash garlic powder
1 x Dash pepper
2 T Shredded cheddar cheese
In a 1-quart casserole micro-cook sliced carrot and chopped onion,
ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground
beef into the partially cooked vegetables. Micro-cook, uncovered, on
100% power for 3 minutes, stirring once to break up the meat. Drain
off the fat. Stir in tomato sauce, 1/2 cup water, dry red wine,
sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100%
power for 4 to 5 minutes more or until mixture is heated through and
vegetables are tender. Sprinkle with shredded cheddar cheese and
serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: SCALLOPED POTATOES
Categories: Vegetables
Servings: 6
2 lb Potatoes, peeled, sliced
1/3 c Chopped onion
3 T All purpose flour
1/2 ts Salt
1/4 ts Pepper
1 T Low fat margarine
3 c Skimmed milk, heated
Preheat oven 400F. Lightly spray a 2 quart casserole with vegetable
spray. Arrange a layer of potatoes in casserole, then sprinkle with
some of onion, flour, salt and pepper. Continue to layer until all
potatoes, onion, flour, salt and pepper are used. Dot top with
margarine, then pour milk over all. Bake 20 min, then reduce heat to
350F and bake 50 to 60 min longer or until tender. Cal: 166, Fat: 1
g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Scampi-Style Chicken Thighs
Categories: Low-cal Chicken
Servings: 4
4 x Skinned chicken thighs *
1/3 c Fresh squeezed lemon juice
2 T Minced fresh parsley
2 T Dry white wine (or chablis)
1 T Margarine, melted
1 T Olive oil
1 x Clove garlic, minced
1/8 ts Onion powder
1/8 ts Paprika
* 6 oz each Trim excess fat from chicken. Rinse chicken with cold
water, pat dry. Place chicken in a shallow container. Pour lemon juice
over chicken, and let stand 20 minutes. Combine parsley and rest of
ingredients in a small bowl; stir well. Spray rack of a broiler pan
with Pam. Remove chicken from lemon juice, discarding lemon juiice.
Arrange chicken on rack, and brush with parsley mixture. Broil 6" from
heating element, 4 minutes on each side or till tender.Transfer
chicken to a serving platter. Garnish with lemon wedges and parsley,
if desired. PER SERVING: 218 calories, 19.4 g protein, 14.3 g fat, 2 g
carbohydrates, 70 g cholesterol, 1.1 mg iron, 100 mg sodium, 16 mg
calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: SCOTCH APPLE PUDDING
Categories: Desserts
Servings: 6
4 ea Large apples
1/3 c Sugar
1/8 ts Cinnamon
1/8 ts Salt
1 ts Butter
1/2 c Rolled oats
1 1/2 c Skim milk
Cut apples into slices. Combine sugar, cinnamon, and salt. Place half
the apples in a nonstick baking dish and sprinkle with half the sugar
mixture. Dot with half the butter. Sprinkle half the oats over all.
Arrange another series of layers. Then add milk. Cover and bake 350F
for 45 min. Remove the cover and bake 15 min. more. Serve hot or
cold. Cal: 155, Fat: 2/5g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Scrambled Eggs And Ham
Categories: Ham Eggs Meats
Servings: 2
2 oz Boiled ham cut into strips
2 T Sliced green onion
1 T Butter or margarine
1/4 ts Dried basil, crushed
4 ea Large beaten eggs
1/4 c Whole milk
1/4 c Shredded cheddar cheese
In a 7-inch pie plate combine ham, green onion, butter or margarine
and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2
minutes or till the mixture is heated through. Meanwhile, stir
together beaten eggs and milk. Pour over ham mixture in pie plate.
Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs
are nearly set, pushing cooked portions to center of dish several
times during cooking. Sprinkle with cheese. Micro-cook, uncovered,
on 100% power for 30 seconds to 1 minute more or till cheese is just
melted.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Scrambled Eggs Benedict
Categories: Main dish
Servings: 4
1 pk Hollandaise sauce mix *
8 ea Thin slices canadian bacon
4 ea Large eggs
1/4 c Milk
2 T Chopped green peppers (opt.)
1/8 ts Salt
1 ea Dash pepper
2 ea English muffins, split
* Sauce packet should weigh 1 1/4 ounces.
~---------------------------------------------------------------------
----- Mix sauce as directed on package in 2-cup glass measure.
Microwave uncovered on high (100%), 1 minute; stir. Microwave until
mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30
seconds. Cover and microwave bacon on high (100%) on high (100%) until
hot, 1 1/2 to 2 minutes. Beat eggs in 1-Qt casserole. Beat in milk,
green pepper, salt and pepper. Cover and microwave on high (100%) 2
minutes; stir. Cover and microwave until eggs are set but still
moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on serving
plate. Top each with bacon slices and large spoonfull of eggs; spoon
sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1
1/2 minutes. NOTE:
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Shortbread
Categories: Cookies
Servings: 40
2 1/2 c Flour, all purpose
1/2 c Fruit sugar
1/2 lb Butter
Mix flour and sugar. Rub in butter, soft but not oily. Gather into a
ball, roll out 1/4 - 1/2 in. 300F oven, 25-35 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Shrimp Creole
Categories: Cajun Main dish Fish
Servings: 6
2 lb Fresh shrimp, heads off
1 qt Water
1/2 c Vegetable oil
3 ea Med. yellow onions, chopped
2 ea Large bell peppers, chopped
5 ea Celery ribs, chopped fine
10 ea Lge. tomatoes, peeled&seeded
2 ts Salt
1 ts Ground red pepper
1/2 ts Ground black pepper
1/2 ts Ground white pepper
1 T Fresh thyme or 2 t dried
1 T Fresh basil or 2 t dried
1 1/2 ts Sugar
5 ea Bay leaves
1 c Green onions, chopped
1 c Parsley, chopped
Peel and devein the shrimp. Place heads (if you have them), and peels
in a small saucepan and add the water. Bring to a slow boil over
medium-high heat and let boil slowly for 15-20 minutes. Strain and
discard the heads and peels. Place the oil in a Dutch oven or other
large, heavy pot and place over medium-high heat. Add the onions,
peppers, and celery and saute stirring often, until the vegetables are
very soft, about 45 minutes. Stir in the tomatoes, salt, peppers,
herbs, sugar, and shrimp stock and return to simmer. Reduce heat to
medium and let simmer for 2 hours, stirring occasionally, This is
your creole sauce; it can be prepared 1 or 2 days in advance and
stored in the refrigerator (I find the sauce is even better after
sitting a couple of days in the refrigerator). When you are ready
to serve, return the sauce to a simmer and add the shrimp. Cook until
they turn pink, 5-7 minutes. Stir in the green onions and parsley and
let cook for 1 minute more. Serve on flat plates over beds of rice.
Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole
as above, but add about a pound of cubed ham and a 4-ounce can of
tomatoe sauce to the finished sauce and simmer 45 minutes more.
Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which
will be your jambalaya base) by adding the shrimp, green onions, and
parsley as above. (If you are using leftover Shrimp Creole, remove
the shrimp and reheat the sauce, add the ham and tomato sauce, and
proceed as above. Return the shrimp to the pan at the end of
cooking.) Place the hot, cooked rice in a large bowl, pour the
jambalaya base over, mix well, and serve. You can also prepare this
dish with sausage instead of ham. From Alex Patout's "Cajun Home
Cooking"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Shrimp Dip
Categories: Dips Appetizers
Servings: 4
1/4 c Milk
1 c Mayonnaise
3 ea Tabasco sauce (drops)
1 T Worcestershire sauce
1/4 ts Garlic salt
1 ea Onion (chopped)
8 oz Cheddar cheese (cubed)
5 oz Shrimp (drained)
Place all ingredients in blender and blend until smooth. Served
chilled.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Shrimp Louis Dip
Categories: Dips
Servings: 3
1 c Mayonnaise
1 c Sour cream
1/3 c Fine chopped green pepper
1/4 c Chili sauce
1 T Horseradish
1/4 ts Salt
1/8 ts Pepper
2 c Fine chopped cooked shrimp
Stir all ingredients until well mixed. Cover; chill. Makes 3 cups
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Shrimp Newburg
Categories: Cajun Main dish Fish
Servings: 8
2 T Butter
2 T Flour
1 c Milk
2 lb Raw shrimp
2 ea Pimentos and 1 can liquid
1 ea Egg
1/2 c Cream
1 ea Small onion
1/4 ts Salt
1/4 ts Pepper
2 T Lea & perrins sauce
2 ea Beef bouillon cubes
1/2 ts Dry mustard
1 x Onion tops
1 x Tabasco sauce
1/4 c Hot water
Make white sauce by melting butter, add flour and cook until it
bubbles, add onions, simmer a minute. Add hot milk and cook until
sauce thickens. Add peeled raw shrimp, pimentos and liquid from one
whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes
disolved in hot water, dry mustard, chopped onion tops, dash of
tabasco sauce. Before removing from fire, add beaten egg and cream.
Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis
G. Breaux, Baton Rouge.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Shrimp Soup
Categories: Cajun Soups
Servings: 10
8 c Chicken stock
2 ts Louisiana hot sauce
1 c Green onions, chopped
1/2 c Celery, chopped
1 x Salt, to taste
1 T Garlic, diced
1 T Lea & perrins
1 c Parsley, chopped
2 c White wine, dry
2 lb Shrimp, chopped
Put ingredients, except shrimp, in chicken stock. Bring to boil and
then lower heat. Cover, and cook for 45 minutes. Add shrimp and
simmer for 30 minutes more. You may wish to experiment with the amount
of wine you use. 2 cups in the pot may be a bit much for some taste.
If that is so, you may take the rest internally. From Justin Wilson's
"Outdoor Cooking With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Shrimp Spread
Categories: Appetizers Spreads
Servings: 1
3 oz Cream cheese, softened
2 ts Mayonnaise
4 1/4 oz Can shrimp pieces, drained
2 T Mayonnaise
1 T Lemon juice
1/4 ts Dill weed
1 x Sprig parsley, stem removed
Place all ingredients in food processor or blender. Process until
mixture is smooth. Refrigerate. Serve on crackers or snack rye bread.
Yield: 3/4 Cup
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Skillet Cabbage
Categories: German Vegetables
Servings: 4
2 T Vegetable oil
3 c Cabbage; finely shredded
1 c Celery; chopped
1 ea Green pepper; small, chopped
1 ea Onion; small, chopped
1/2 ts Salt
1/4 ts Pepper
Heat the oil in a large frypan about 20 minutes before serving time.
Add ingredients and cook over medium to low heat about 15 minutes.
Stir often. Cover pan during the last 5 minutes of cooking time. Stir
once or twice. Serve immediately. (Vegetables will be crisp.)
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: SKILLET POTATO PIE
Categories: Vegetables
Servings: 4
1 1/2 lb Red-skinned potatoes
1/2 c Buttermilk
2 ea Scallions, minced
1 ea Salt and pepper
1 ea Oil for frying
Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up
into several pieces. Stir in buttermilk and scallions and season with
salt and pepper.Heat just enough oil to coat bottom of non stick
skillet. When hot enough, pour in potato mixture and pat in evenly.
Turn the heat to moderate and cook until the bottom of the pie is
crisp and browned. Slide out onto a plate and cut into wedges.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sliced Kiwi and Banana with Strawberry Puree
Categories: Desserts Fruits
Servings: 6
1 pt Strawberries, hulled
1 ea Juice of 1/2 lemon
1 x Water
1/2 c Granulated sugar
1 T Cornstarch
6 ea Kiwis
3 ea Bananas
Place strawberries in blender with lemon juice and 1/4 cup water.
(Thawed unsweeted strawberries could be substituted). Blend until
smooth. Press through fine strainer into medium-sized saucepan.
(Sauce foams as it cooks, so you will need the extra space). Add
sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes. Mix
cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes
or until thickened. Remove from heat. Cool and chill. Just before
serving, peel kiwis and bananas. Place several tablespoons for
strawberry mixture in corner of each dessert plate. Slice 1 kiwi and
half a banana into overlapping semicircles around each pool of sauce.
(If you have any strawberry mixture left over, it's delicious on ice
cream).
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Smoked Prime Rib (Rich Davis, K.C. Masterpiece R
Categories: Bar-b-q Main dish Meats
Servings: 8
8 lb Prime rib roast
1 x Dry rub seasonings
Place dry rub seasonings over entire roast surface. Grill roast in
smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a
meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed
rosemary leaves 3/4 of the way thought the cooking time.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Smokey Brie Spread
Categories: Appetizers Spreads
Servings: 1
4 x Slices bacon, fried crisp
8 oz Cream cheese, softened
4 1/2 oz Brie cheese, room temp.
2 T Milk
1 T Lemon juice
Place bacon in food processor or blender and process until finely
chopped. Add remaining ingredients and process until smooth.
Refrigerate until ready to serve. Yield: Approx. 1 1/2 cups
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Smothered Round Steak
Categories: Cajun Main dish Beef
Servings: 4
2 lb Round steak
2 ts Salt
1/2 ts Ground black pepper
1 ts Ground red pepper
1 ts Ground white pepper
1 x All-purpose flour (dredging)
1/2 c Vegetable oil
3 ea Medium onions, chopped
2 ea Bell peppers, chopped
1 ea Celery rib, chopped
1 c Beef stock or water
Alex Patout says, "Smothering is a multipurpose Cajun technique that
works wonders with everything from game to snap beans. It's similar
to what the rest of the world knows as braising--the ingredients are
briefly browned or sauteed, then cooked with a little liquid over a
low heat for a long time." Season the roast with one half of the salt
and peppers. Dust with flour on all sides. Heat the oil in a Dutch
oven or other large heavy pot over medium-high heat, add the steak,
and brown well on all sides. Remove the meat and pour off all but 1
teaspoon of the oil. Add half the onions, bell peppers, celery, and
the other half of the seasonings, and the stock or water. Stir well
and reduce the heat to the lowest possible point. Return the roast to
the pot and cover with the remaining vegetables. Cover and let cook
until the meat is very tender, about 1 hour and 15 minutes. Serve the
meat in slices, with rice alongside and the gravy over all. When you
try this recipe with other kinds of meat, be sure to adjust the
cooking times accordingly--let tenderness be your guide. For extra
flavorful roasts, try larding with slivers of garlic before
smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random
House Inc. ISBN 0-394-54725-X
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Smothered Round Steak
Categories: Cajun Main dish Beef
Servings: 4
2 lb Round steak
2 ts Salt
1/2 ts Ground black pepper
1 ts Ground red pepper
1 ts Ground white pepper
1 x All-purpose flour (dredging)
1/2 c Vegetable oil
3 ea Medium onions, chopped
2 ea Bell peppers, chopped
1 ea Celery rib, chopped
1 c Beef stock or water
Alex Patout says, "Smothering is a multipurpose Cajun technique that
works wonders with everything from game to snap beans. It's similar
to what the rest of the world knows as braising--the ingredients are
briefly browned or sauteed, then cooked with a little liquid over a
low heat for a long time." Season the roast with one half of the salt
and peppers. Dust with flour on all sides. Heat the oil in a Dutch
oven or other large heavy pot over medium-high heat, add the steak,
and brown well on all sides. Remove the meat and pour off all but 1
teaspoon of the oil. Add half the onions, bell peppers, celery, and
the other half of the seasonings, and the stock or water. Stir well
and reduce the heat to the lowest possible point. Return the roast to
the pot and cover with the remaining vegetables. Cover and let cook
until the meat is very tender, about 1 hour and 15 minutes. Serve the
meat in slices, with rice alongside and the gravy over all. When you
try this recipe with other kinds of meat, be sure to adjust the
cooking times accordingly--let tenderness be your guide. For extra
flavorful roasts, try larding with slivers of garlic before
smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random
House Inc. ISBN 0-394-54725-X
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Snickerdoodles
Categories: Cookies Desserts
Servings: 54
1 c Butter or margarine
3/4 c Brown sugar; packed
3/4 c Sugar; +plus+
1 ts Sugar
2 ea Eggs
1 3/4 c Flour, all-purpose
2 c Uncooked oats
2 ts Cinnamon
1 ts Baking soda
1/2 ts Salt; (optional)
Heat oven to 375f. Grease cookie sheet. In large bowl, beat together
butter, brown sugar and 3/4 cup granulated sugar until light and
fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1t
cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by
rounded teaspoonfuls onto prepared cookie sheet. In small bowl,
combine remaining 1 T sugar and 1 t cinnamon; sprinkle lightly over
each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet;
remove to wire cooling rack.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: SO EASY FISH
Categories: Seafood Main dish Low-cal
Servings: 2
2 ea Fillets white fish, 8 oz
1/2 ts Oil
1/4 c Fresh bread crumbs
1 ts Grated parmesan cheese
1/8 ts Garlic powder
1/8 ts Lemon pepper
Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small
shallow baking pan with some of oil. Rub remaining oil over top of
fish. In a small bowl, combine remaining ingredients and sprinkle over
fish. Bake, uncovered, about 20 min. or until fish flakes easily. Cal:
169; Fat 3 g.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Soda Bread (Irish whisky soda)
Categories: Breads
Servings: 8
1 x -----------bread------------
4 c Flour, all purpose
1 ts Salt
1 ts Baking soda
1/4 c Butter, chilled
1 c Raisins or currants (option)
1/2 c Honey, liquid
1/4 c Irish whisky or buttermilk
1 x -----------glaze------------
2 ts Irish whisky
2 ea Ilk
BREAD: In large bowl, combine flour, salt and baking soda. With
pastry blender or two knives, cut in butter until mixture resembles
coarse crumbs. Stir in raisins or currants (if using). In separate
bowl, combine buttermilk, honey and whisky. Add all at once to dry
ingredients; stir just until no dry spots remain. Turn dough out onto
lightly floured surface. Knead lightly 1 minute (too much handling
will toughen loaves, while too little will inhibit rising.) Divide
dough in half and shape each half into an 8 in (20 cm) round. Place
in two greased 8 in (1.2 L) round cake pans. With floured knife, cut
a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine
whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven
35 to 40 minutes or until loaves sound hollow when tapped on bottoms.
Remove from pans; let cool on wire racks. Cut into wedges.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sole Romesco
Categories: Fish
Servings: 4
4 ea Fillet of sole
1/2 c Flour
1 ea Salt and pepper to tast
1/2 c Oil
1 x -----------sauce------------
2 ea Tomatos, peeled, chopped
4 ea Chili peppers, chopped
10 ea Toasted hazelnuts
3 ea Garlic, chopped
2 T Chopped fresh mint
1/2 ts Salt
1/4 c Olive oil
1/4 c Dry sherry
2 T Vinegar
1 ea Vinegar
To make sauce, in a blender or food processor, blend tomatoes,
chilies, hazelnuts, garlic, mint and salt. Add half the oil, drop by
drop, until mixture is thick. With motor running, add rest of oil in
a steady steam. Turn off motor. Stir in sherry and vinegar. Set
aside. Rince and dry sole. Combine flour and salt, pepper. Dust
fillets with seasoned flour and dip in oil or butter. Place fillets
on hot barbecue grill. After 2 to 3 minutes, turn carefully with a
metal spatula. After another 2 to 3 minutes turn fillets again. While
fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve
spooned over piping hot fillets. Makes 4 servings
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sour Cream Burgers
Categories: Hamburger Main dish Meats
Servings: 2
1/4 c Dairy sour cream
2 T Sliced green onion
4 ts Fine dry bread crumbs
1/4 ts Salt
1 x Dash pepper
1/2 lb Lean ground beef
2 ea Hamburger buns *
1 x Lettuce leaves
2 ea Thin slices tomato
1 x Dairy sour cream (opt.)
* Hamburger buns should be split, toasted and buttered.
~---------------------------------------------------------------------
---- Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt
and freshly ground pepper. Add the ground beef, mix well. Shape into
two 3/4-inch thick patties. Place patties in a small baking dish.
Loosely cover with clear plastic wrap or waxed paper. Micro-cook on
100% power for 3 minutes. Turn patties over, rotate the baking dish a
half turn. Micro-cook, loosely covered, on 100% power for 2 to 3
minutes more or until meat is done. Drain off fat. Serve the patties
on toasted buns with lettuce and tomato. Dollop with additional sour
cream, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sour Cream Chocolate Layer Cake
Categories: Chocolate Cakes Desserts
Servings: 12
2 c Flour; unbleached, sifted
2 c Sugar
1 1/4 ts Baking soda
1/2 ts Baking powder
1 ts Salt
1/4 c Vegetable shorteneing
3/4 c Sour cream
1 ts Vanilla extract
2 ea Eggs; large
1 c ;water
4 oz Baking chocolate
1 x ----------frosting----------
1/3 c Butter or regular margarine
3 c Confectioners' sugar
1/2 c Sour cream
3 oz Baking chocolate
Sift togetehr the flour, sugar, baking powder, baking soda, and salt
into a large mixing bowl. Add shortening, sour cream, vanilla, eggs,
water and chocolate (melted then cooled). Beat with an electric mixer
at low speed, scraping bowl constantly, for 1/2 minute. Increase
speed to high and beat an additional 3 minutes, scraping bowl
occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch
round cake pans. Bake in a preheated 350 degree F. Oven for 35
minutes or until cake tests done. Cool in pans on racks for 10
minutes. Remove from pans and cool completely on the racks. Place
one cake layer on serving plate. Spread with Sour Cream / Chocolate
Frosting. Top with second cake layer. Frost sides and top of the
cake with the remaining Sour Cream/Chocolate Frosting. SOUR
CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine,
confectioners' sugar, and sour cream in a mixing bowl; blend well.
Add chocolate which has been melted and cooled and vanilla. Beat
until smooth. NOTE: I have seen reference to people having trouble
with their layer cakes and how they rise. Try this little trick when
making this cake. Take the layer that has the least amount of rise on
the top and trim it to be flat with a sharp knife. Place the trimmed
side down (layer should be upside down). Then frost between layers
and place the other layer on right side up and finished frosting. It
will give the illusion of having a cake with only one domed layer and
will sit better on your cake plate. Also the trimmings are great
eating just plain for the cook or for the kids.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Southwest Guacamole
Categories: Dips Appetizers
Servings: 6
5 ea Avocados; ripe, peel & pit
4 ea Cloves garlic;finely chopped
1 c Tomato; chopped, 1 medium
1/4 c Lime juice
1/2 ts Salt
Mash avocados in a medium bowl until slightly lumpy. Stir in
remaining ingredients. Cover and refrigerate 1 hour. Makes 3 cups of
dip.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Southwest Ham And Cheese
Categories: Appetizers Ham Tex-mex
Servings: 4
6 ea Cooked smoked ham slices
6 ea Flour tortillas; 7" dia.
3 ea Cheddar cheese; mild
6 T Vegetable oil
Place 1 slice ham on each of 3 tortillas. Top each with cheese,
another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch
skillet over medium heat until hot. Cook 1 sandwich in oil, turning
once, until golden brown and cheese is melted, about 3 minutes. Cut
into 4 wedges. Repeat with remaining oil and sandwiches.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Southwest Riblets
Categories: Appetizers Pork Mexican
Servings: 6
1/2 c Onion; chopped, 1 medium
2 T Vegetable oil
1 T Red chiles; ground
6 ea Juniper berries; dried,crush
3 ea Cloves garlic;finely chopped
1/2 ts Salt
1/2 oz Baking chocolate; grated
1 c Water
2 T Cider vinegar
6 oz Tomato paste; 1 cn.
2 T Sugar
3 lb Pork back ribs; fresh, *
* Rack Of ribs should be cut lengthwise across the bones. Have the
butcher do this with his meat saw.
----------------------------------------------------------------------
---- Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir
in ground red chiles, juniper berries, garlic and salt. Cover and
cook 5 minutes, stirring occasionally. Stir in chocolate until
melted. Pour water, vinegar and tomato paste into food processor
workbowl fitted with steel blade or into a blender container. Add
onion mixture and sugar; cover and process until well blended. Heat
oven to 375 Degrees F. Cut between pork back ribs to separate. Place
in a single layer in roasting pan, pour sauce evenly over pork. Bake
uncovered 30 minutes; turn pork. Bake until done, about 30 minutes
longer.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Southwest Smoothie
Categories: Beverages
Servings: 3
1/2 c Banana; sliced
1/2 c Mango, papaya, or guava; *
2 c Milk
1 T Honey
* Fruit should be of one kind listed and be chopped.
----------------------------------------------------------------------
---- Place all ingredients in food processor workbowl fitted with
steel blade or in blender container; cover and process on high speed
until smooth. Strain if using mango.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spaetzle Cheese Noodles
Categories: German Breads Cheese
Servings: 4
3 T Butter or margarine
3 ea Onions;sliced in small rings
3 oz Emmenthaler cheese; grated
1 ts Dry mustard
2 c Spaetzle noodles
2 T Chives; chopped
Heat butter in frypan, add onions, and brown lightly. Toss cheese
with dry mustard. Add cooked noodles to cooked onions and cheese; mix
well. Place mixture in an ovenproof casserole. Bake at 300 degrees F.
for 20 to 30 minutes or until hot and bubbly. Sprinkle top with
chopped chives before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spagetti Primavera
Categories: Main dish
Servings: 4
1/2 c Butter
1 c Sliced fresh mushrooms
1/2 c Slivered green pepper
1/4 c Chopped onion
1 ea Clove garlic crushed
1 c Cooked cut up broccoli
1 c Diced seeded tomato
2 T Chopped parsley
3/4 ts Oregano crushed
6 oz Spagetti or spagettini
1 x Salt and pepper to taste
1 x Grated parmesan cheese
Melt butter in medium frypan. Saute mushrooms, green pepper, onion
and garlic until tender. Add broccoli, tomato, parsley and oregano to
pan; heat through, stirring occaisionally. Spoon vegetable mixture
over spagetti; toss well to coat. Add salt and pepper to taste.
Sprinkle each serving with Parmesan cheese.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spanish Saffron Chicken
Categories: Low-cal Chicken
Servings: 6
6 x Chicken breast halves *
1/4 ts Ground pepper
1 x Med onion, sliced
1 x Clove garlic, minced
1/2 lb Fresh mushrooms, sliced
1 c Water
2 ts Paprika
1 ts Dry chicken bouillon powder
1/2 ts Saffron threads (or tumeric)
1 c Frzn english peas
2 T Sliced ripe olives (pitted)
1/4 c Skim milk
1 T Cornstarch
2 T Water
3 c Hot cooked long-grain rice
* 6 (4 oz each) skinned, boned chicken breast halves Sprinkle
chicken with pepper. Place in large Dutch oven that has been coated
with cooking spray. Cook over med heat until browned. Wipe pan
drippings from Dutch oven with a paper towel. Coat Dutch oven again
with Pam; place over med-hi heat until hot. Add onion, garlic, and
mushrooms; saute until tender. Add chicken, 1 c water, and paprika,
bouillon powder, and saffron threads. Bring to a boil. Cover, reduce
heat, and simmer 25 minutes until chicken is tender. Remove chicken
and set aside. Add peas, olives, and skim milk to Dutch oven. Cover
and simmer 5 minutes. Combine cornstarch and 2 T water; add to
vegetable mixture. Bring to a boil. Reduce heat; cook, stirring
constantly, until thickened and bubbly. Remove from heat. To serve,
place rice on a serving platter. Arrange chicken over rice; top with
vegetable mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g
fat, 40.7 mg carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg
sodium, 56 mg calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spareribs And Sauerkraut
Categories: German Pork Main dish
Servings: 4
32 oz Sauerkraut; canned (2 cans)
3 lb Spareribs; country style
2 ts Paprika
6 ea Beef bouillon cubes
1/2 ts Caraway seeds
1/2 ts Pepper
10 ea Bacon; slices,rolled inflour
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart
casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika,
bouillon cubes, caraway seeds, and pepper. Cook covered, over low
heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into
saurkraut. Remove bones from the sauce before serving. Serve with
dark bread and steins of beer.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spareribs with Mustard Sauce
Categories: Bar-b-q Creole/caju Main dish
Servings: 8
10 lb Spareribs
1 c Salt
1 c Cummin
1 c Black pepper
1/3 c Cayenne pepper
1/3 c Minced garlic
1 c Brown sugar
1/3 c Ground horseradish
1/3 c Yellow mustard
1/4 c White wine
1 c Honey
Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne
pepper and mix well. Rub over entire surface of the spareribs. Creole
Mustard: Combine horseradish, yellow mustard and white wine. This
will keep refrig- erated for several months. Mustard Sauce: Combine
minced garlic, brown sugar, and Creole Mustard in a bowl and mix well.
Grill ribs bone side down, glazing with mustard sauce as it cooks.
Turn several times to avoid buring, adding sauce to the upper side.
Glaze ribs with the honey near the end of the cooking time (approx 15
min)
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spargelgemuse (Fresh Asparagus)
Categories: German Vegetables
Servings: 6
2 lb Asparagus; fresh, any color
1 x ;water, boiling salted
1/4 c Butter
3 T Parmesan cheese; grated
1 ea Egg; large, hard-cooked
Wash asparagus spears and trim off tough ends. Place asparagus in
boiling salted water and cook until tender, 7 to 10 minutes. Drain
off liquid. In a small saucepan, melt the butter, cook over low heat
until lightly browned. Sprinkle freshly grated cheese over butter and
mix. Spoon over asparagus. Garnish with sliced hard boiled egg.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spatzle (Spaetzle Noodles)
Categories: German Breads
Servings: 4
3 c Flour; unbleached
1 ts Salt
1/4 ts Nutmeg
4 ea Eggs; large, beaten
1/2 c ;water, or more
1/4 c Butter
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spiced Chocolate Applesauce Cake
Categories: Chocolate Fruits Cakes
Servings: 16
2 1/2 c Flour; unbleached, sifted
1/2 c Cocoa; baking
2 ts Baking soda
1 ts Cinnamon; ground
1 ts Salt
3/4 c Vegetable shortening
2 c Sugar
2 ea Eggs; large
1 ts Vanilla
1 c Applesauce
1 c Buttermilk
1/3 c ;boiling water
1 x --chocolate fluff frosting--
1 ea ------------------------
2 oz Unsweetened chocolate
1/2 c Confectioners' sugar; sifted
1/4 c Butter or margarine;softened
1 ts Vanilla
2 ea Egg whites; large
1 c Confectioners' sugar; sifted
Sift together flour, baking soda, cinnamon and salt; set aside. Cream
together the shortening and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Add eggs, one at a
time, beating well after each addition. Blend in vanilla and
applesauce. Add dry ingredients alternately with buttermilk to
creamed mixture, beating well after each addition. Beat in boiling
water. (Batter should be thick.) Pour batter into greased and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree
F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan on
rack. Remove from pan; cool on rack. When cake is cooled, spread
with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFF
FROSTING: Melt chocolate over hot water. Cool to room temperature.
Blend together confectioners' sugar, butter, melted chocolate and
vanilla in a bowl and beat until smooth. In another bowl, beat egg
whites until soft peaks form, using an electric mixer at high speed.
Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time,
until egg white mixture is glossy and stiff. Fold in chocolate
mixture into the beaten egg whites.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spicy Apricot Oat Muffins
Categories: Muffins Breads Breakfast
Servings: 6
2 c Unbleached flour, sifted
1/2 c Sugar
3 ts Baking powder
1 ts Salt
2 ts Pumpkin pie spice
1/2 c Quick-cooking oats
1 c Chopped dried apricots
1/2 c Chopped walnuts
2 ea Large eggs, slightly beaten
1 1/3 c Milk
1/4 c Vegetable oil
Sift together flour, sugar, baking powder, salt and pumpkin pie spice
into large mixing bowl. Stir in oats, apricots, and walnuts. Combine
eggs, milk and oil in small bowl; blend well. Add all at once to dry
ingredients, stirrin just enough to moisten. Spoon batter into
greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree
F. oven 30 minutes or until golden brown. Serve hot with butter and
homemade jam or jelly.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spicy Marinated Shrimp and Garlic
Categories: Garlic Main dish
Servings: 6
1 c Olive oil
1 x Juice of 1 lemon
1/2 ts Paprika
1 ea Bay leaf
1 ts Crushed rosemary leaves
1/4 ts Cayenne pepper
1 x Dashes tabasco sauce
1 x Salt (to taste)
1 x Fresh ground pepper(2 taste)
1 x Dashes worcestershire sauce
30 ea Cloves garlic *
1 1/2 lb Shrimp (about 20 /lb)
1 x Fresh parsley, chopped
* Cloves of garlic should be parboiled and peeled.
----------------------------------------------------------------------
---- Gently heat the olive oil in a wide, heavy sillet. Add all the
remaining ingredients except the shrim and parsley. Cook very gently,
stirring occasionally, for 15 minutes. Raise heat and stir in the
shrimp. Cook, tossing the shrimp constantly in the hot oil, until
they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the
shrimp mixture into a bowl. Cover and allow to marinate in the
refregerator for a day or so. Sprinkle with parsley before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spicy Szechwan Sauteed Chicken
Categories: Main dish Meats
Servings: 4
3/4 lb Chicken, boneless, bite size
2 c Broccoli flowerets, cooked
2 ea Stalks green onion, chopped
4 ea Slices, ginger root,slivered
1 ea Garlic clove, chopped
1 T Wine
1 T Soy sauce
3/4 ts Sugar
3/4 ts Sesame oil
1 T Hot bean paste or chili sauc
1/3 ts Szechwan pepper (optional)
2 T Chicken stock 2-4t
1/2 ts Cornstarch (for thickening)
2 T Oil
Heat wok with oil, garlic, ginger over high heat and stir in chicken
pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients
except blanched broccoli flowerets and cornstarch, and stir for a
further 1-2 minutes. Mix well. Thicken and place chicken in center
of a dish with broccoli on each side.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spicy Thai Noodles
Categories: Foreign Main dish
Servings: 4
8 oz Dried rice noodles
1/4 c Vegetalbe oil
3 ea Cloves garlic, minced
1/2 lb Chicken breast diced
1/2 lb Shrimp deveined, diced
2 ea Eggs, beaten
2 c Bean sprouts
1/3 c Unsalted peanuts, ground
1 x -----------sauce------------
1/3 c Ketchup
3 T Chinese fish sauce
2 T Lemon or lime juice
2 ts Soy sauce
1 ts Chilli sauce or chilli paste
1 ts Granulated sugar
1 x ----------garnish-----------
3 ea Green onions, thinly sliced
Place noodles in large bowl; cover with hot water. Let stand 20
minutes or until softened. Drain well. Heat oil in large skillet or
wok over medium high heat. Add garlic, chicken and shrimp; stir fry
about 1 1/2 minutes until nearly cooked through. Add egg; let set
slightly then stir to scramble. Add noodles, beansprouts and peanuts;
stir fry until heated through, about 4 minutes. Combine ketchup, fish
sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl.
Add to noodles; stir fry until well coated. Garnish with onions.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spinach-Cheese Puffs
Categories: Appetizers
Servings: 1
1 ea 10-oz package frozen chopped
1 c Milk
1/2 c Margarine or butter (1 stick
1 ts Salt
1 c All-purpose flour
4 ea Large eggs
1/4 lb Gruyere or swiss cheese (shr
1/2 c Grated parmesan cheese
1 x Parsley, beet or salad green
Calories per serving: 50
Fat grams per serving: 4 Approx. Cook Time:
Cholesterol per serving: 22
Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over
medium heat, heat milk, margarine or butter, and salt until margarine
melts and mizture boils. Remove saucepan from heat. With wodden spoon,
vigorously stir in flour all at once until mixture forms a ball and
leaves side of saucepan. Add eggs to flour mixture, 1 at a time,
beating well after each addition, until mixture is smooth and satiny.
Stir in Gruyere and parmesan cheeses and spinach. If not baking right
away, cover surface of mixture with plastic wrap and refrigerate.
Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets.
Drop batter by level tablespoons onto cookie sheets, about 1 1/2
inches apart. Bake 15 to 20 minutes until cheese puffs are golden
brown. Arrange appetizer and garnish on platter; serve immediately.
MAKES 4 DOZEN CHEESE PUFFS.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spit Roasted Chili Barbequed Ribs
Categories: Meats Main dish
Servings: 4
4 T Butter
1 ea Onion finely chopped
2 ea Cloves garlic, fine chopped
4 c Canned plum tomatoes
2 ts Chili powder
1 c Dry red wine
1/2 c Soya sauce
2 T Cornstarch
1 T Granulated sugar
1 ea Salt
1/2 c Chicken stock
5 lb Trimmed spareribs
Melt butter in saucepan or skillet over medium high heat and cook
onion until soft. Add garlic and cook a minute longer. Put tomatoes
through a food mill or puree in a blender or food processor. Add to
onion mixture along with all other ingredients except meat. Bring to
a boil and simmer for several minutes. Remove from heat and set
aside. Thread ribs on to spit and secure with prongs. Close cover
two thirds of way. Spit roast for 30 minutes, then baste every ten or
so for another 40 minutes or until juices run clear. Place several
tablespoons of sauce on each plate and serve with ribs. Makes about 4
servings
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spring Salad
Categories: Salads
Servings: 4
1/2 lb Snow peas
1/2 lb Mixed green and yellow beans
6 ea New red skinned potatoes
1/2 lb Carrots
1 c Frozen sweet corn
1 c Fresh or frozen peas
2 ea Tomatoes
4 ea Hard cooked eggs
1 x ----------dressing----------
3 ea Large egg yolks
1 ts Dijon mustard
1 ea Salt
1 ea Pepper
1 1/2 c Saflower oil
1 T Lemon juice
1 ea Shallots, finely chopped
1 ts Honey
1 T Finely chopped fresh mint
1 T Finely chopped fresh parsley
Top and tail beans. Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp. Drain and refresh under cold running
water. Add potatoes to boiling salted water, Cook gently for 15
minutes or until tender. Drain. Place peeled corrots in a saucepan
with enough cold water to cover. Salt lightly, bring to a boil, then
reduce heat and simmer until tender. Drain. Add corn and peas to small
amounts of lightly salted boiling water cook for 3 to 5 minutes.
Drain. Place beans, corn and peas on tea towel to drain while
preparing dressing. Peel and seed tomatoes and cut into small dice.
DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly
ground pepper. When mixture begins to thicken, add 2 tablespoons of
oil drop by drop, beating well. Thin with a 1/2 teaspoon lemon juice.
Add remaining oil in a slow, steady stream. As mayonnaise thickens,
thin by adding up to 2 tablespoons of lemon juice. Stop adding oil
when mayonnaise is desired thickness) Stir in shallots, honey, mint
add parsley. Adjust seasoning. Arrange vegetables on one large plater
or individual plates, and garnish with egg wedges. Thin mayonnaise
with boiling water and lightly coat salad. (Any leftover mayonnaise
can be refridgerated for up to 1 week).
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: SPRING VEGETABLE PIE
Categories: Vegetables Cheese/eggs
Servings: 6
1 1/2 T Olive oil
1 ea Medium carrot, cut length
1 c Chopped cauliflower
3 ea Scallions, minced
1/2 c Thawed frozen peas
2 T Minced fresh parsley
4 ea Eggs beaten
2 T Low fat milk
4 oz Crumbled feta cheese
1/4 ts Dried thyme
1 ea Pepper, to taste
1/2 c Fresh bread crumbs
Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the
carrots and cauliflower and saute, covered, over moderate heat. Lift
the lid and stir occasionally until crisp tender. Stir in the
scallions and saute for another minute, just until slightly limp.
Stir in peas and parsley and remove from heat.In mixing bowl, combine
beaten eggs with the milk, feta and thyme. Stir in the skillet
mixture and add a little pepper.Oil a 10 in. tart pan. Line the
bottom with half the crumbs and pour the vegetable mixture in. Top
with the remaining crumbs. Bake for 20 to 25 minutes, or until set
and top is golden. Let stand for 10 min before cutting.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Springerle (Molded Christmas Cookies)
Categories: German Cookies
Servings: 12
4 ea Eggs; large
2 c Sugar
1 ts Anise extract
4 1/2 c Cake flour; sifted
* NOTE:
----------------------------------------------------------------------
---- ---- Beat eggs until very light and fluffy. Gradually add sugar;
beat for 15 minutes. DO NOT underbeat. Fold in anise extract and
flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or
rolling pin. Press molds firmly to dough. Cut cookies apart and
place on greased and floured cookie sheet. Let dry overnight at room
temperture, covered with paper towels, or uncovered. Preheat oven to
375 degrees F. Place cookies in oven and immediately reduce
temperature to 300 degrees F. Bake for 15 minutes. Cookies should not
brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies
are very hard and may be used for dunking in coffee, tee or cocoa. For
Christmas, paint designs with egg yolk colored with food coloring.
Makes 6 dozen.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Spritzgeback (Spritz Cookies)
Categories: German Cookies Desserts
Servings: 10
1 c Butter; (no margarine)
2/3 c Confectioners' sugar
1 ea Egg; large
1 ea Egg yolk; large
1 ts Almond or lemon extract
2 1/4 c Flour; unbleached, unsifted
1/4 ts Salt
1/2 ts Baking powder
Beat butter and sugar until light. Beat in egg, egg yolk and extract.
Sift flour, salt, and baking powder; gradually add flour mixture to
eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie
press. Keep remaining dough chilled. Shape cookies onto a greased
baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or
until done. Cool on wire racks and store in airtight tins. Makes 4 to
6 dozen cookies.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Steak Au Poivre
Categories: Steak Meats Main dish
Servings: 2
1 ts Whole black peppercorns
2 ea Cubed beef steaks
2 T Cooking oil
2 T Brandy
1/4 ts Instant beef bouillon
Coarsely crack peppercorns. Sprinkle both side of the steaks with
crushed peppercorns, pressing in firmly with fingers. Let steaks
stand at room temperature for 30 minutes. Preheat a 10-inch Microwave
browning dish on 100% of power for 3 minutes. Add cooking oil to
browning dish. Swirl to coat the dish. Place the steaks in the
browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn
steadks and micro-cook covered on 100% power for 30 seconds to 1
minute moe or til done. Remove steaks to a warm serving platter.
Stir brandy and bouillon granules into liquid in browning dish.
Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or
till boiling. Pour over steaks and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Steak Marinade
Categories: Sauces
Servings: 1
2 T Lemon juice
3 ts Worcestershire sauce
1/4 c Oil
2 ea Garlic, minced
1. Pierce steak so marinade can penetrate. 2. Place steak in a non
metal dish just large enough to hold it or in a sealable plastic
bag. Refrigerate for 12 to 24 hours.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Steak Tartare
Categories: Appetizers Beef Spreads
Servings: 1
1/4 lb Fresh, raw sirloin or
1/4 lb Tenderloin beef, cubed
1/2 ts Capers
1/4 ts Worcestershire sauce
1/4 ts Dijon mustard
1 x 1-inch piece onion
Place the meat in a blender or food processor and process until meat
is finely chopped. Add remaining ingrediants and repeat processing.
Form into ball. Keep refrigerated until ready to serve. Serve with
cocktail rye bread. Yield: 1 Cup
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Steaks Esterhazy
Categories: Beef German Main dish
Servings: 4
1/4 lb Mushrooms; diced
1 ea Carrot; small, diced
1 ea Shallot or green onion; *
2 T Butter
1 ts Paprika
1/2 ts Salt
1 c Sour cream
1 ts Worcestershire sauce
4 ea Servings of steak; **
* Shallot or Green Onion should be minced ** Steaks should be one
of the following: Sirloin, T-bone, Or Fillet.
----------------------------------------------------------------------
--- -----Saute mushrooms, carrot, and shallot or green onion in
butter. Add paprika, salt, sour cream, and Worcestershire sauce.
Simmer for 2 minutes, but DO NOT boil. Broil steaks and top with
sauce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Steamed Fish with Ginger and Onions
Categories: Main dish Fish
Servings: 4
1 1/2 lb Whole red snapper, cleaned
2 T Slivered fresh ginger
6 ea Green onions, sliced
1/4 c Sherry, mirin or water
1 x -----------sauce------------
2 T Soy sauce
1 ts Sesame oil
1 T Vegetable oil
Rinse fish and pierce in several placed with a skewer or sharp knife.
Place in a shallow microwaveable dish (if using 2 fish, arrange about
1 inch apart with thicker sides towards outer edges of dish). Put
half the ginger and green onions inside fish. Pour sherry over and
cover with vented plastic wrap. Combine sauce ingredients in small
microwaveable dish or measure. Set aside. Microwave fish at high for
6 to 8 minutes per lb or until fish flakes easily with a fork and is
tender. Rotate dish if necessary during cooking.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Steamed Ginger Rice with Snow Peas
Categories: Pasta Foreign
Servings: 6
2 c Long grain rice
3 c Cold water
1 ts Finely grated ginger
1/4 lb Snow peas, chopped
Wash rice in several of changes of water until the water runs clear.
Place rice in a 3 quart saucepan that has a tight fitting lid. Add
water and grated ginger. Bring to a boil, uncovered. Reduce heat
slightly but continue to cook uncovered until surface water disappears
and holes appear in the surface of the rice. Cover tightly, turn heat
very low and cook 20 minutes. Add snow peas and cover. Cook 2
minutes longer then remove from heat and let stand 3 to 5 minutes
before serving. Stir gently to combine rice with snow peas.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Steamed Rice
Categories: Pasta
Servings: 4
1 c Long grain rice
1 3/4 c Water
1 x Salt (optional)
Rinse rice well. Combine with water and salt, if using, in a 8 cup
microwaveable casserole. Cover and microwave at high for 5 minutes,
then at medium for 8 to 12 minutes or until most of water is absorbed.
Let stand covered, 5 to 10 minutes to absorb remaining liquid.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stefado of Beef And Garlic
Categories: Beef Main dish Garlic
Servings: 6
3 lb Stew meat trimmed 1" cubes
6 oz (1 cn) tomato paste
1/2 c Fresh parsley, chopped
1 x Salt & pepper to taste
1 ea Bay leaf
1 ts Dried oregano, crumbled
1 ts Cinnamon
1 ts Ground cumin
1/2 ts Sugar
1/2 c Dry white wine
1/4 c Dry red wine vinegar
1 lb Pearl onions *
30 ea Cloves garlic *
1/2 lb Feta cheese, crumbled
1 c Walnuts, coarsely chopped
1/2 c Fresh parsley, chopped.
* Pearl onions and garlic cloves should be parboiled and peeled.
----------------------------------------------------------------------
-- ---- Preheat oven to 350 degrees F. In a heavy pot that can be
covered, combine all the ingredients except the feta, walnuts and 1/2
cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the
meat is very tender. Lower the oven temperature during this time, so
that the contents of the pot remain at a gentle simmer. Skim off the
fat. Do not boil the sacue down; it should remain rather thin. Ladle
the stew into a deep platter. Granish with feta, walnuts, and the
remaining parsley.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stir Fried Beef and Broccoli In Oyster Sauce
Categories: Main dish Meats Foreign
Servings: 4
3/4 lb Flank steak
1 T Soy sauce
1 T Rice wine
2 T Water
1 T Cornstarch
1/8 c Vegetable oil
3 ea Cloves garlic, minced
1 ts Chopped fresh ginger root
6 ea Green onions, chopped
1/3 c Water
1 lb Broccoli cut into florets
1 x -----------sauce------------
2 T Oyster sauce
1 T Soy sauce
1 T Rice wine
1 T Cornstarch
Cut meat across the grain into very thin slices. Place in a bowl and
combine with soy sauce, rice wine, water and cornstarch. Allow to
marinate at least 10 minutes. Meanwhile prepare remaining ingredients
and stir together sauce mixture. Heat oil in a wok or large skillet.
Add meat and cook, stirring constantly, until meat is about 75 per
cent cooked. Remove and reserve. Scrape out pan if necessary and
return to heat. Add another 2 tablespoons oil if needed and heat.
Add garlic, ginger and green onions and cook 30 to 60 seconds until
fragrant. Stir in cut-up broccoli and add water. Cover and cook 3
minutes. Re-add beef to pan and combine well. Add sauce to mixture
and bring to boil. Cook until thickened and beef and broccoli are
cooked through. Serve with steamed rice.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stir-Fried Liver
Categories: Meats Chinese
Servings: 4
1 lb Calves liver
1 x Small onion
4 x Mushrooms
4 x Scallions
1 x Clove garlic
1 ts Corn starch
2 T Peanut oil
1 ts Soy sauce
Slice liver thin and mix with corn starch and crushed garlic. Brown
quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry
until meat is evenly browned, then add chopped scallions and soy
sauce. Continue cooking with constant stirring for 6 to 9 minutes. A
tablespoon of brandy may be added to the meat just before frying for
that little touch of luxury the Chinese lavish on honored guests.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stirred Custard Sauce
Categories: Sauces Fruits
Servings: 2
2 ea Large beaten egg yolks
2/3 c Half & half light cream
4 ts Sugar
1 x Dash salt
1 T Galliano,brandy, or ameretto
1/2 ts Vanilla
1 x --------fresh fruits--------
1 x Orange slices
1 x Halved strawberries
1 x Sliced kiwi
1 x Sliced peaches
1 x Pineapple chunks
In a 2-cup measure stir together egg yolks, light cream, sugar, and
salt. Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till
mixture thickens slightly, stirring every minute. Place the 2-cup
measure in a bowl of ice water and stir egg yolk mixture for 2
minutes. Stir in Galliano, brandy, or Ameretto and vanilla. Cover
surface of mixture with clear plastic wrap and refrigerate till
serving time. To serve, spoon over one of the above fresh fruits, or
a mixture of the above fresh fruits. NOTE: ~---- Cool the custard
mixture for Stirred Custard Sauce by placing the glass measure inside
a larger bowl filled with ice water. After stirring the mixture, stir
in the Galliano, brandy or Amaretto and the vanilla. Adding these
ingredients at this stage speeds the cooling of the custard and helps
prevent curdling. Be sure to place clear plastic wrap directly on the
surface of the custard befroe it is refrigerated. Covering the
surface will prevent a "skin" from forming on the top of the custard
sauce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Strawberry Barvarian
Categories: German Desserts
Servings: 6
1 qt Strawberries; fresh
3/4 c Sugar
1 T Gelatin; unflavored,(1 env.)
1/2 c ;water, cold
2 ts Lemon juice
1 c Cream; heavy, whipped
Slice strawberries and mix with the sugar. Let stand until sugar
dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes,
then heat gently until gelatin dissolves completely. Add gelatin and
lemon juice to sliced berries. Fold in whipped cream. Pour into a
1-quart mold or serving dish. Chill until set. Carefully unmold and
serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Strawberry Cheesecake
Categories: Cakes Desserts
Servings: 12
1 x -----------crust------------
1 1/2 c Graham crakers
2 T Sugar
3 T Butter or margarine; melted
1 x ----------filling-----------
19 oz Cream cheese; softened
1 c Sugar
2 ts Lemon peel; grated
1/4 ts Vanilla
3 ea Eggs
1 x -----------glaze------------
1 c Mashed strawberries
1 c Sugar
3 T Cornstarch
1/3 c Water
Pre-heat oven to 350f. CRUST: Stir together graham cracker crumbs and
sugar. Mix in butter thoroughly and press into a 9" springform pan.
Bake 10 minutes. Cool. Reduce oven temperature to 300f. FILLING:
Beat cream cheese in a large mixing bowl. Gradually add sugar, beating
until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time.
Pour into shell. Bake 1 hour or until center is firm. Cool to room
temperature and then spread with the strawberry glaze. Chill 3 hours.
GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir
in water and strawberries. Cook, stirring constantly, until the
mixture thickens and boils. Boil and stir for 1 minute. Cool
thoroughly before spreading over cheesecake.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Strawberry Cream Pie
Categories: Desserts Pies
Servings: 6
1 ea 9-inch baked pie crust
1/2 c Slivered; blanched almonds
1 ea Recipe cream filling
2 1/2 c Fresh strawberries
1/2 c Water
1/4 c Sugar
2 ts Cornstarch
1 x Few drops red food coloring
1 x -------cream filling--------
1/2 c Sugar
3 T Cornstarch
3 T Enriched flour
1/2 ts Salt
2 c Milk
1 ea Egg; slightly beaten
1/2 c Heavy cream; whipped
1 ts Vanilla
Directions for Cream Filling: Mix first 4 ingredients. Gradually stir
in milk. Stirring constantly, bring to a boil; reduce heat and cook
and stir till thick. Stir a little of hot mixture into egg; return to
remaining hot mixture. Bring just to boiling, stirring constantly.
Cool, then chill. Beat well; fold in whipped cream and vanilla.
Directions for pie: Toast almonds until lightly browned, then sprinkle
over the bottom of the cooled pie crust. Fill crust with chilled
Cream Filling. Halve 2 cups of the strawberries. Pile atop filling.
Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes;
sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook,
and stir till thick and clear. Tint to desired color with food
coloring. Cool slightly; pour over halved strawberries. Keep
refrigerated till serving time. Pass whipped cream, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Strawberry Mousse Cake
Categories: Desserts Cakes
Servings: 10
1 x --------sponge cake---------
3 ea Eggs, separated
1 x Pinch cream tartar
1/2 c Granulated sugar
1/4 ts Grated lemon rind
1 ts Vanilla
1/2 c All purpose flour
1 x Pinch salt
1 x --strawberry yogurt mousse--
1 ea ------------------------
1 1/2 ea Env unflavoured gelatin
1/4 c Cold water
2 c Whole strawberries
1/3 c Granulated sugar
2 T Lemon juice
1/2 c Plain yogurt
1/2 c Whipping cream
1 x -----------syrup------------
3 T Water
3 T Granulated sugar
2 T Strawberry or kirsch liqueur
1 x -cream frosting and garnish-
1 ea ------------------------
2 c Stawberries
1 1/2 c Whipping cream
2 T Granulated sugar
CAKE: Butter and flour the bottom and sides of a 9 inch spring form
pan; set aside. In a large bowl beat whites and cream of tartar to
soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat
to stiff peaks. In a separate bowl beat the yolks with remaining sugar
until light yellow and thickened. Scrape yolks over whites, add lemon
rind and vanilla and fold together. Sift flour and salt over batter,
folding in gently but thoroughly. Transfer to prepared pan. Bake at
350 degrees F for 25 minutes or until the top springs back when
lightly touched. Let cool in pan on wire rack. If making ahead,
remove from pan and wrap well for storage at cool room temperature for
one to two days or in the freezer for up to 2 months. MOUSSE: In a
very small saucepan sprinkle gelatin over water; set aside. Rinse,
hull and puree berries. In a small saucepan combine puree, sugar and
lemon juice and heat gently just long enough to dissolve sugar. Remove
from heat. Warm softened gelatin over low heat until clear and
syrupy. Stir into strawberry mixture. Transfer to a large bowl and
chill to consistency of raw egg white. Whisk in the yogurt. Whip
cream until form; fold into mousse and return to fridge. SYRUP: In a
small saucepan bring water and sugar to a boil. Remove from heat,
cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but
cake into 2 thin layers. Place top half, but side up, in the botton of
a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the
cut side of each of the 2 halves. Spoon strawberry mousse over cake
in pan; don't worry if mousse extends over the sides. Set remaining
layer, cut side over mousse, pressing gently. Cover and chill
thoroughly, overnight if possible. Release sides of pan, and using a
wide lifter, transfer cake to service plate, doily-lined if you've
thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull
berries. Slice thinly. Whip cream until it's stiff and firm.
Sweeten with sugar and spread ivenly over top and sides of cake.
Arrange berry slices in circle around the top and bottom edges of the
cake. Refrigerate until serving time, which should be within the
following hour or two.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Strawberry Soup
Categories: Soups Desserts Fruits
Servings: 4
1 c Plain yogurt
1 c Sliced fresh strawberries
2 T Orange juice
1 T Honey
GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food
processor fitted with steel blade, blend ingredients. Serve chilled.
Add garnish to each serving. VARIATIONS: - substitute white or red
grape juice for orange juice
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Streuselkuchen (Crumb Cake)
Categories: German Cakes Desserts
Servings: 6
1 x ----------topping-----------
1/4 c Sugar
1/4 c Brown sugar
2 ts Cinnamon
1 c Flour; unbleached, unsifted
1/2 c Butter or margarine
1 x ------------cake------------
2 1/4 c Flour; unbleached, unsifted
1/4 c Sugar
1/4 ts Salt
1 pk Yeast; dry
3/4 c Milk
1/2 c Butter or margarine
1 ea Egg; large
TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter
until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar,
salt and yeast in a large bowl. Place milk and butter in a sauce pan
and heat until very warm (120 to 130 degrees F). Gradually add to dry
ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on
high speed for 2 minutes. Stir in enough flour to make a soft but
stiff batter. Spread batter into a well-greased 9-inch square cake
pan. Sprinkle with topping. Let rise in a warm place until double in
bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or
until done. Makes 1 9-inch square cake.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stroganoff Sandwich
Categories: Cheese Main dish Beef
Servings: 6
1 ea French bread; loaf, unsliced
1 1/2 lb Ground beef; lean
2 ts Onion; grated
1 1/2 c Cheddar, md. sharp, grated
1 c Sour cream
1 ts Worcestershire sauce
1 x Salt & pepper; to taste
2 ea Tomatoes; md. chopped
1 ea Green pepper; bell, *
* Seed and chop 1 medium Green Bell Pepper.
----------------------------------------------------------------------
--- -----Slice the bread lengthwise. Lightly butter the bread and
wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat
and drain the excess fat. Add the onion, and cook until the onion is
transparent. Remove from the heat and add the sour cream,
worcestershire sauce, salt and pepper. Remove the bread from the oven
and spread the meat mixture on each half. Arrange the chopped tomatoes
and chopped green pepper on top of the meat mixture and top with the
grated cheese. Place back in the oven and bake only until the cheese
is melted. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stuffed Cabbage Rolls
Categories: German Vegetables Main dish
Servings: 6
1 1/2 c Brown rice
3 c Water
2 ts Salt
1 ts Dillseed
1/2 ts Marjoram
3/4 ts Pepper
2 1/2 c Onion; chopped
5 T Vegetable oil
1/2 ts Paprika
2 ea Garlic; cloves, minced
2 ea Eggs; large, slightly beaten
1/4 c Bread crumbs
1/2 c Parsley; fresh, minced
2 1/2 lb Cabbage
1 x Cheesecloth; about 6 ft.
2 1/2 c Tomatoes; canned, chopped
1/2 c Vermouth; dry
1/2 c Beef broth
2 T Tomato paste
1/2 ts Sugar
In a medium bowl cover brown rice with hot water and soak for 3 hours.
Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t
salt. Simmer covered for 40 minutes or until the liquid is absorbed.
Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet
saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft,
about 6 to 8 minutes. Add paprika and garlic, continue cooking and
stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs,
and parsley. Adjust seasonings to taste. Core cabbage and, in a large
pot, blanch the cabbage cored-side-down in boiling salted water for 5
minutes or until it is softened. Drain. Remove 12 leaves and cut off
one fourth of each leaf from the base. Arrange 1 leaf curved-side
down on a square of dampened cheesecloth and place 3 T of rice mixture
in the center. Wrap the leaf around the filling and twist the corners
of the cheesecloth to form the leaf into a roll. Continue making
rolls with remaining filling. Chop remaining cabbage to make 3 cups
and, in a large frypan, saute with 1 cup chopped onions and 2 T
vegetable oil until soft. Add tomatoes, vermouth, broth, tomato
paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5
minutes, stirring occasionally. Adjust seasonings. Transfer
cabbage-tomato sauce mixture to a large baking dish. Arrange the
cabbage rolls close together in one layer on the sauce. Spoon some of
the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours.
Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover
and refrigerate overnight. Remove cheesecloth. Heat in preheated 350
degree oven for 30 minutes before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stuffed Mushrooms
Categories: Appetizers Vegetables Mexican
Servings: 12
24 ea Mushrooms; medium
2 T Margarine or butter
1/4 c Onion; chopped, 1 medium
2 T White wine; dry
1/4 c Bread crumbs; dry
1/4 c Cooked smoked ham; fine chop
2 T Parsley; snipped
1 T Lime juice
1 ea Clove garlic; finely chopped
1 ts Oregano leaves; dried
1 x Dash of pepper
1/2 c Cheese; finely shredded, *
* Use Montery Jack Cheese in this recipe.
----------------------------------------------------------------------
--- ----- Cut stems from mushrooms; finely chop enough stems to
measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly.
Place mushroom caps, topsides down, in margarine. Cook uncovered until
mushrooms are light brown; remove mushrooms with slotted spoon. Cook
and stir onion in same skillet until tender; stir in wine. Simmer
uncovered 2 minutes. Mix in chopped mushroom stems and remaining
ingredients except cheese and mushroom caps; cool slightly. Shape
mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle
with cheese. Set oven control to broil. Place mushroom caps on rack
in broiler pan. Broil with tops 3 to 4 inches from heat until cheese
is melted, about 3 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stuffed Mushrooms With Crabmeat
Categories: Appetizers
Servings: 4
12 ea Large mushrooms
1 ea Env. vegetable soup mix
6 oz Frozen crab meat *
1/2 c Sour cream or plain yogurt
3 T Plain dry bread crumbs
1 T Snipped fresh dill **
3 x Dashes hot pepper sauce
1/8 ts Pepper
2 T Butter or margarine, melted
** Substitution: 1 t Dried Dill Weed.
~---------------------------------------------------------------------
----- Preheat oven to 350 degrees F. Remove and finely chop mushroom
stems. In medium bowl, combine chopped mushroom stems, vegetable
recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs,
dill, hot pepper sauce, and pepper. Set aside. On lightly greased
baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then
brush with butter. Bake 15 minutes or until tender. Makes about 12
appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared
up to 1 day ahead. Simply prepare and stuff as above. Cover and
refrigerate. To serve, brush with butter then bake as above.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stuffed Pork Chops
Categories: Cajun Main dish Pork
Servings: 6
2 ea Med. apples coarsely chopped
7 T Unsalted butter
3 T Light brown sugar
1 ts Vanilla extract
1/2 ts Ground nutmeg
1 x -------seasoning mix--------
1 T Salt
1 ts Onion powder
1 ts Ground cayenne pepper
3/4 ts Garlic powder
1/2 ts White pepper
1/2 ts Dry mustard
1/2 ts Rubbed sage
1/2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Dried thyme leaves
1 x ---pork chop ingredients----
6 ea 1-3/4" thick pork chops
3/4 lb Ground pork
1 c Chopped onions
1 c Chopped green bell peppers
2 ts Minced garlic
1 c (4 oz) diced green chilies
1 c Pork or chicken stock
1/2 c Very fine bread crumbs
1/2 c Finely chopped green onions
In a food processor or blender, process the apples, 4 Tablespoons of
the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4
minutes. Set aside. In a small bowl thoroughly combine the
seasoning mix ingredients; set aside. Prepare the pork chops by
cutting a large pocket (to the bone) into the larger side of each chop
to hold the stuffing. In a large skillet, brown the ground pork in
the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the
onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix,
stirring well; cook about 5 minutes, stirring occasionally and
scraping pan bottom well. Stir in the green chilies and their juice
and continue cooking until mixture is well browned, about 6 to 8
minutes, stirring occasionally and scraping the pan bottom as needed.
Add the stock and cook 5 minutes, stirring frequently. Stir in the
bread crumbs and cook about 2 minutes more, stirring constantly and
scraping pan bottom as needed. Remove from heat. Sprinkle the
remaining seasoning mix evenly on both sides of the chops and inside
the pockets, pressing it in by hand. Prop chops with pocket side up
in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing
into each pocket; reserve the remaining stuffing. Bake chops with
pocket up at 400F until the meat is done, about 1 hour 10 minutes.
Place the remaining stuffing in a small pan in the oven for the last
20 minutes to reheat. Serve immediately with each chop arranged on
top of a portion of the remaining stuffing.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stuffed Pork Chops
Categories: Cajun Main dish Meats
Servings: 6
2 ea Med. apples coarsely chopped
7 T Unsalted butter
3 T Light brown sugar
1 ts Vanilla extract
1/2 ts Ground nutmeg
1 x -------seasoning mix--------
1 T Salt
1 ts Onion powder
1 ts Ground cayenne pepper
3/4 ts Garlic powder
1/2 ts White pepper
1/2 ts Dry mustard
1/2 ts Rubbed sage
1/2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Dried thyme leaves
1 x ---pork chop ingredients----
6 ea 1-3/4" thick pork chops
3/4 lb Ground pork
1 c Chopped onions
1 c Chopped green bell peppers
2 ts Minced garlic
1 c (4 oz) diced green chilies
1 c Pork or chicken stock
1/2 c Very fine bread crumbs
1/2 c Finely chopped green onions
In a food processor or blender, process the apples, 4 Tablespoons of
the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4
minutes. Set aside. In a small bowl thoroughly combine the
seasoning mix ingredients; set aside. Prepare the pork chops by
cutting a large pocket (to the bone) into the larger side of each chop
to hold the stuffing. In a large skillet, brown the ground pork in
the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the
onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix,
stirring well; cook about 5 minutes, stirring occasionally and
scraping pan bottom well. Stir in the green chilies and their juice
and continue cooking until mixture is well browned, about 6 to 8
minutes, stirring occasionally and scraping the pan bottom as needed.
Add the stock and cook 5 minutes, stirring frequently. Stir in the
bread crumbs and cook about 2 minutes more, stirring constantly and
scraping pan bottom as needed. Remove from heat. Sprinkle the
remaining seasoning mix evenly on both sides of the chops and inside
the pockets, pressing it in by hand. Prop chops with pocket side up
in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing
into each pocket; reserve the remaining stuffing. Bake chops with
pocket up at 400F until the meat is done, about 1 hour 10 minutes.
Place the remaining stuffing in a small pan in the oven for the last
20 minutes to reheat. Serve immediately with each chop arranged on
top of a portion of the remaining stuffing.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stuffed Rolls
Categories: Breads Cheese Main dish
Servings: 6
16 oz Cheddar; sharp, shredded
8 oz Green olives; stuffed, *
2 ea Green bell peppers; md
12 ea French rolls; large
6 oz Tomato sauce; *
1 ea Onion; md.
* These are approximate sizes. Recipe called for 1 small jar of
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Cut the tops off of the rolls and hollow them out leaving a thin
shell. Grind all of the ingredients and bread in a meat grinder or
food processor and stuff back into the rolls. Place the tops back on
the rolls and secure with tooth picks. Bake on an ungreased cookie
sheet at 350 degrees F. for about 45 minutes. Serve Hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stuffed Steak Roll
Categories: Steak Meats Main dish
Servings: 2
1/2 lb Boneless top round *
4 ts Water
1 T Butter or margarine
1/2 c Cornbread stuffing mix
2 T Shredded carrot
2 ea Green onions, sliced
1 ts Water
1 ts Kitchen bouquet
2 ts Butter or margarine
2 ts Unbleached flour
1/2 c Water
2 ts Dry sherry
1 ts Kitchen bouquet
1/2 ts Instant beef bouillon
* Meat should be 1/2-inch thick.
~---------------------------------------------------------------------
---- Use meat mallet to pound the steak to 1/4-inch thickness. In a
2-cup measure micro-cook 4 t water and 1 T butter or margarine,
uncovered, on 100% power about 45 seconds or until butter is melted.
Stir in stuffing mix, carrot and green onion. Spread mixture to
within 1/2-inch of the edge of the meat. Roll up jelly-roll style
starting with the narrow end. Tie steak with string or use wooden
picks to secure. Place meat, seam side down, on a nonmetal rack in a
shallow baking dish. Micro-cook, uncovered, on 50% power for 4
minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet.
Brush over the meat roll. Turn meat roll over. Brush again with
kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to
7 minutes more or till meat is done, rotating dish every 2 minutes.
For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine,
uncovered, at 100% power for 30 to 45 seconds or until butter is
melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet,
and beef granules; mix well. Micro-cook, uncovered, on 100% power for
1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30
seconds. Slice meat roll into 1/2-inch thick slices. Remove string
or wooden picks. Serve sauce with meat.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stuffed Veal Breast
Categories: German Meats Main dish
Servings: 4
1/2 lb Ground beef; lean
1/4 lb Ground pork
1 ea Egg; large
1 c Bread crumbs; soft
1 T Lemon juice
1/8 ts Nutmeg
1/2 ts Salt
1 x Pepper; to taste
4 lb Breast of veal; with brisket
3 T Shortening
2 ts Paprika
2 ea Bay leaves
6 ea Cloves; whole
1/2 ts Rosemary
1/2 ts Basil
2 c Water
Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and
pepper for stuffing. Stuff pocket of veal breast. Sew closed or use
toothpicks or skewers. Brown roast in melted shortening in ovenproof
casserole. To the drippings add paprika, bay leaves, cloves,
rosemary, basil, and 2 cups water. Bake in a covered casserole at 325
degrees F for 2 hours or until veal is tender. Slice veal and serve
immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Stuffed Zucchini
Categories: Vegetables
Servings: 8
4 ea Med. zucchini
3 ea Green onions, sliced
2 T Butter or margarine
1 ea Slice bread, cubed
1/4 c Grated parmesian cheese
1 ea Med tomato, chopped
1/4 ts Salt
1 x Dash pepper
Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch
wall; chop pulp and reserve. Place zucchini shells cut sides down in
dish. Cover loosely and microwave on high (100%) until crisp tender,
about 5 to 6 minutes. Cover and microwave reserved pulp, the onions
and margarine in a 1 1/2-qt casserole or bowl on high (100%) until
tender, 6 to 7 minutes. Stir in bread cubes, cheese, tomato, salt and
pepper. Turn zucchini shell cut sides up; spoon mixture into shells.
Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Summertime's Bounty Pie
Categories: Main dish
Servings: 6
1 ea Env. soup mix *
1 1/2 lb Lean ground beef
2 c Fresh bread crumbs
8 oz Sour cream or plain yogurt
1 ea Large egg
1/4 ts Thyme or basil leaves
1 T Unbleached all-purpose flour
6 oz Shredded cheddar cheese
3 1/2 c Hot cooked assorted veggies
* Choose one of the following soup mixes to use in the recipe:
~---------------------------------------------------------------------
----- Preheat oven to 350 degrees F. In large bowl, combine onion
recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg
and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground
beef mixture onto bottom and sides of prepared pan, shaping edges 3/4
inch above pan and forming a center "well". Bake 40 minutes, drain.
Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake
an additional 10 minutes or until cheese is melted. MICROWAVE
DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as
above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate
every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full
Power) 3 minutes or until cheese is melted. Let stand covered 5
minutes before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sun-sational Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs
3 T Sugar
3 T Margarine, melted
24 oz Cream cheese,softened
1 c Sugar
3 T Unbleached all-purpose flour
2 T Lemon juice
1 T Grated lemon peel
1/2 ts Vanilla
4 ea Large eggs (1 separated)
3/4 c Sugar
2 T Cornstarch
1/2 c Water
1/4 c Lemon juice
Combine crumbs, sugar and margarine, press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream
cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed
on electric mixer until well blended. Add three eggs, one at a time,
mixing well after each addition. Beat in remaining egg white, reserve
yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes.
Reduce oven temperature to 250 degrees F.; continue baking 30
minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Combine sugar and cornstarch in saucepan; stir in water and
juice. Cook, stirring constantly, until clear and thickened. Add
small amount of hot mixture to slightly beaten egg yolk. Return to
hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon
over cheesecake, chill.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sunrise Popovers
Categories: Breads Cheese Quickbreads
Servings: 8
4 ts Vegetable shortening
1 1/3 c Unbleached flour
1/2 ts Salt
2/3 c Milk
2/3 c Water
4 ea Eggs; lg
1/2 c Cheddar; sharp, shredded
Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a
large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of
each custard cup and set aside. Combine the flour and salt in a large
bowl, then gradually stir in the milk and water until well blended.
Beat in the eggs, 1 at a time, beating until smooth after each
addition. Fold in the cheddar cheese. Place the baking sheet with
the custard cups in the preheated oven for 3 to 5 minutes until the
shortening melts and the custard cups are hot. Fill the custard cups
1/2 to 2/3rds full with the batter. Bake for 45 minutes in the
preheated oven, without opening the oven door until the popovers rise
and turn golden brown. If not golden brown after 45 minutes, bake for
an additional 5 minutes. Serve piping hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Swabian Pancakes
Categories: German Desserts
Servings: 6
1 1/4 c Flour; unbleached
3 ea Eggs; large
1/2 ts Salt
2 c Milk
1 ts Vegetable oil
16 oz Applesauce; (1 can)
4 oz Raisins
1 ts Oil or butter;to grease dish
2 T Sugar
3 T Almonds; sliced and blanched
1 T Butter
Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup
of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3
at a time). Heat the applesauce and stir in the raisins. Divide the
sauce between the pancakes and spread over each top. Roll up the
pancakes like jelly rolls and cut each in half with a sharp knife.
Grease an ovenproof dish with oil or butter; place pancakes in the
dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t
salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot
with butter. Place in a preheated 375 degree F oven and bake for 40
minutes. Serve immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sweet 'N' Sour Pork
Categories: Main dish Meats Pork
Servings: 6
1 1/2 lb Fresh pork shoulder *
1 ea Med. onion, sliced
8 oz (1 cn) pineapple chunks
1/4 c Packed brown sugar
3 T Cornstarch
2 T Lemon juice
1 T Imported soy sauce
1 ts Salt
1/8 ts Pepper
1/8 ts Ground ginger
1 ea Small green pepper **
6 oz (1 pk) frozen pea pods
* Pork shoulder should be cut into 1/2-inch cubes. ** Green
pepper should be seeded and cut into 1-inche pieces.
~---------------------------------------------------------------------
----- Mix pork, onion, pineapple (with juice), brown sugar,
cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt
casserole. Cover and microwave on medium (50%) until pork is no
longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green
pepper and pea pods. Cover and microwave on high (100%) green pepper
and pea pods are tender, 3 to 4 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sweet 'N' Sour Sauced Pork
Categories: Pork Meats Main dish
Servings: 2
1/2 lb Lean boneless pork
4 ts Cooking oil
2 ts Sesame oil
1 ea Med. carrot *
1 ea Small green bell pepper **
2 ea Green onions, sliced
1/4 c Packed brown sugar
2 ts Cornstarch
2 T Water
2 T Red wine vinegar
1 ts Soy sauce
1 x Dash of ground ginger
1 c Pineapple chunks, drained
1 x Hot cooked rice
* Carrot should be cut thinly with a slant cut. ** Green Bell
Pepper should be seeded and cut into strips.
~---------------------------------------------------------------------
---- Partially freeze pork. Thinly slice into bite-size strips.
Preheat a 10-inch microwave browning dish on 100% of power for 5
minutes. Add cooking oil and sasame oil to dish. Swirl to coat dish.
Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes
or till pork is no longer pink, stirring every minute. Stir in
sliced carrot, green pepper strips, and sliced green onions.
Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the
vegetables are crisp-tender. Drain off liquid. In a 2-cup measure
stir togethere the brown sugar and cornstarch. Stir in water, red wine
vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100%
power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly,
stirring every 30 seconds. Stir in drained pineapple chunks.
Micro-cook, uncovered, on 100% power for about 45 seconds more or till
pineapple is heated through. Toss the pineapple mixture with the pork
mixture. Serve with cooked rice.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sweet 'n' Spicy Onion Glaze
Categories: Sauces
Servings: 2
1 ea Env. onion soup mix
20 oz (1 jar) apricot preserves
8 oz (1 c) salad dressing *
* Choose one of the following Salad Dressings: Russian or Sweet
'n'
~---------------------------------------------------------------------
----- In small bowl, blend all ingredients. Use as a glaze for
chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on
during the last half of cooking. Makes about 2 1/2 C glaze
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sweet and Sour Red Cabbage
Categories: Vegetables
Servings: 8
3 lb Red cabbage core and shred
4 ea Minced garlic cloves
1/4 c Vegetable oil
1/3 c Cider vinegar
1/3 c Tamari soy sauce
3 T Honey
1 ts Ground ginger
1/2 ts Pepper
In heavy stainless steel or enamelled skillet saute cabbage and garlic
3 to 4 minutes, stirring to coat well with oil. Add remaining
ingredients. Combine well. Bake in preheated 350 degrees oven 40 to
60 minutes or until tender.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sweet-and-Sour Potatos
Categories: German Vegetables
Servings: 4
8 ea New potatoes; boiled in skin
1 ea Onion; medium, diced
1/4 ts Salt
1/4 ts Pepper
3/4 c Sugar
4 ea Bacon; slices, cut up
3/4 c Vinegar
Peel and cube potatoes. Add diced onion, salt, pepper, and sugar.
Reserve in a covered bowl. In a small frypan, fry the bacon until
crisp. Add the vinegar to the hot bacon and bring to a boil. Pour
immediately over potato mixture, mix well. If too tart, add a little
more sugar before serving. Cut endive or leaf lettuce add to this is
very good.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Sweet-and-Sour Red Cabbage
Categories: German Vegetables
Servings: 6
1/4 c Butter
4 ea Apples; med., peel, slice
1/2 ea Onion; red, chopped
1 ea Red cabbage; head,fine shred
1 c Red wine
4 ea Cloves; whole
1/3 c Brown sugar
2 ea Bay leaves
1/4 c Vinegar
1/4 c Butter
1 x Lemon juice;of 1/2 med.lemon
Melt butter in 4-quart Dutch oven. Add apples and onions, saute
slightly. Add finely shredded cabbage, red wine, cloves, sugar, and
bay leaves. Simmer, covered, for 1 hour, then add the remaining
ingredients. Heat to melt the butter and serve immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Swiss-Sauced Broccoli
Categories: Cheese Vegetables Sauces
Servings: 2
6 oz Fresh broccoli
2 T Water
1/8 ts Salt
2 ts Butter or margarine
1 1/2 ts Unbleached flour
1 x Dash salt
1 x Dash white pepper
1/3 c Milk
1/4 c Shredded swiss cheese
Wash broccoli; remove outer leaves and tough part of stalks. Cut
broccoli stalks lengthwise into uniform spears, following the
branching lines. In a 1-quart casserole combine broccoli, water and
1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or
just till tender. Let stand, covered, while preparing sauce. For
sauce, in a 1-cup measure micro-cook butter or margarine, uncovered,
on 100% power for 30 to 45 seconds or till melted. Stir in flour,
dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100%
power for 1 to 2 minutes or till thickened and bubbly, stirring every
30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli.
Serve sauce atop broccoli.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Szechwan Beef
Categories: Appetizers
Servings: 4
1/2 lb Boneless sirloin steak 1in
2 T Clarified butter
2 ea Cloves garlic finely chopped
4 ea Shallots, finely chopped
1 ts Ginger
1/4 ts Chili pepper
1/2 ts Chili paste oriental
16 ea Snow peas julienned
1 ea Red sweet pepper julienned
4 ea Green onions, sliced
Saute steak cubes, garlic, shallots and ground ginger in clarified
butter for 2 minutes. Add chili pepper, chilipaste and very thin
strips of snow peas and pepper; stir fry 2 minutes. Add green onions
with 1 minute to go in cooking time. Makes 4 small servings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Taco Salad
Categories: Mexican Meats Main dish
Servings: 2
1/2 lb Bulk pork sausage
2 T Chopped onion
1/2 c Tomato sauce
2 T Canned chili peppers,chopped
1 1/2 ts Unbleached flour
1 ts Chili powder (or to taste)
1 x Dash of garlic powder
3 c Torn lettuce
1 ea Lge. carrot, shredded
1/2 c Cherry tomatoes, halved
1/4 c Monterey jack cheese shreds
1/4 c Coarsely crushed taco chips
Crumble pork sausage into a 1-quart casserole. Stir in onion.
Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no
longer pink, stirring once. Drain off fat. Stir in tomato sauce,
canned green chili peppers, flour, chili powder, and garlic powder.
Micro-cook, covered, on 100% of power for 2 to 3 minutes or until
slightly thickened and bubbly. Meanwhile, in a salad bowl toss
together lettuce, carrot and tomatoes. Top with sausage mixture,
shredded cheese and taco chips
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tangy Short Ribs
Categories: Meats Main dish
Servings: 5
4 lb Short ribs *
3/4 c Lemon juice
1 ea Large onion, sliced
1/2 c Steak sauce
1 ea Clove garlic, finely chopped
2 ts Salt
2 ts Chil powder
1 1/2 ts Ground cumin
1/2 ts Pepper
* Short Ribs should be cut into 2-inch pieces.
~---------------------------------------------------------------------
----- Place beef ribs in 4-Qt casserole or bowl. Mix remaining
ingredients; pour over ribs. Frfrigerate about 1 hour, turning
occasionally. Cover tightly and microwave on medium (50%) until ribs
are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Teatime Scones
Categories: Breads Cakes
Servings: 10
2 c Flour, all purpose
1 T Sugar
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/3 c Butter, chilled
1 ea Egg
1/2 c Buttermilk
1 ts Vanilla
In large bowl, combine flour, sugar, baking powder, baking soda and
salt. With a pastry blender or two knives cut in butter until mixture
resembles coarse crumbs. In separate bowl, combine egg, buttermilk
and vanilla. Using fork, stir into dry ingredients to form a soft
dough. Gather into ball. Turn out onto lightly floured surface;
knead lightly 10 times. With lightly floured hands, pat dough in 1/2
in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds,
gathering scraps together until dough is all used up. Place rounds on
lightly greased baking sheet. Bake in 425F (220C) oven 12 to 15
minutes or until golden brown and risen. Let cool on wire racks.
Serve warm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tempting Trifle Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/2 c Soft coconut macaroons*
24 oz Cream cheese, softened
3/4 c Sugar
4 ea Large eggs
1/2 c Whipping cream
1/2 c Sour cream
2 T Sweet sherry
1 ts Vanilla
10 oz Red raspberry preserves
1/2 c Whipping cream, whipped
1 x Toasted slivered almonds
* Soft coconut macroon cookies crumbs.
----------------------------------------------------------------------
--- -----Press crumbs onto bottom of greased 9-inch springform pan.
Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar,
mixing at medium speed on electric mixture until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour
cream, whipping cream, sherry and vanilla; pour over crust. Bake at
325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan;
cool befroe removing rim of pan. Chill. Heat preserves in saucepan
over low heat until melted. Strain to remove seeds. Spoon over
cheesecake, spreading to edges. Dollop with whipped cream; top with
almonds.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tex-Mex Bake
Categories: Main dish Meats
Servings: 6
2 c Crushed corn chips
1 ea Large egg beaten
2 T Water
1 ea Env. onion soup mix
1 lb Lean ground beef
4 oz (1 cn) chopped green chilis*
3 oz (1 c) monterey jack cheese**
8 oz (1 cn) tomato sauce
1 ea Med. green pepper, chopped
* Green chilies should be drained. ** Cheese should be any mild
cheese and should be shredded. Should = 1 C.
~---------------------------------------------------------------------
----- Preheat the oven to 350 degrees F. Combine corn chips, egg, and
water; press into 9-inch pie plate or casserole. Bake 10 minutes.
Meanwhile, in large bowl, combine onion recipe soup mix, ground beef,
chilies, and 1/2 C cheese; evenly press into prepared crust. Top with
tomato sauce, then green pepper and bake 30 minutes. Top with
remaining cheese, then bake an additional 5 minutes or until cheese is
melted and beef is done.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tex-Mex Dip
Categories: Appetizers
Servings: 12
2 T Lemon juice
1/2 ts Salt
3 ea Avocadoes, medium size
1/4 ts Pepper
1 c Sour cream
1/2 c Mayonnaise
1 ea Taco seasoning mix packet
21 oz Bean dip; plain or jalepeno
1 c Green onions; chopped
3 ea Tomatoes; seeded and chopped
7 oz Olives; chopped
8 oz Sharp cheddar cheese; grated
1 x Tortilla chips
Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt
and pepper. In separate bowl, combine sour cream, mayonnaise, and
taco seasoning. To assemble, spread been dip on a large, shallow
platter. Top with avocado mixture. Put on sour cream and taco
mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover
with shredded cheese.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Thai Spicy Noodles
Categories: Main dish Appetizers
Servings: 4
8 oz Thai rice noodles (banh pho)
4 T Fish sauce (or soya sauce)
4 T Lime juice (lemon juice)
4 T Tomoto puree
4 T Sugar
1 T Hot red pepper flakes
1/2 c Ground peanuts
1/2 c Vegetable oil
4 ea Cloves of garlic minced
1 lb Chicken cut in small pieces
1 ea Large tofu cut in chunks
8 ea Very large tiger shrimp
4 ea Eggs lightly beaten
4 c Bean srouts
4 ea Scallions, cut 1/2 in pieces
Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
coriander. Soak rice noodles in cold water for two to three hours and
drain just before use (or partially cook any other type of thin
noodles and allow to cool. Mix together fish sauce, lime juice, tomato
puree, sugar and red pepper flakes; set aside. Grind peanuts in food
processor (at least half-cup, plus some extra for garnish). Prepare
and assemble all other ingredients. In large wok over high heat, brown
the garlic in oil. Add chicken, tofu and shrimp, and saute until
lightly browned. Add eggs and continue to stir fry. Add drained rice
noodles and dish sauce mixture, continue to stir fry for about 3
minutes. Add peanuts, bean sprouts and scallions, and continue to stir
fry for another 2 minutes. Sprinkle with more ground peanuts. Serve
immediately with lemon wedges, cucumber slices and corriander.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: The Ultimate Salad Dressing
Categories: Salads
Servings: 2
1 ts Dry mustard
1/2 ts Salt
1/4 ts Pepper
1/2 ts Sugar
1 ts Dried oregano
2 T Parsley
2 T Minced onions
1 T Minced garlic cloves
1 T Minced sweet red peppers
4 ts Lemon juice
4 ts White wine vinegar
1/2 c Light oil
In small bowl, whisk together all ingredients except oil. Whisk
mixture while slowly drizzling in oil. Let stand for 30 minutes to
blend flavours. Whisk again before using. Dressing can also be made
in food processor. (use pulse)
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: THREE ONION PIE WITH FETA CHEESE
Categories: Vegetables
Servings: 1
2 T Safflower oil
1 ea Large yellow onion, chopped
1 ea Large red onion, quartered
2 T Dry white wine
2 ea Large leeks, white,
2 ea Eggs beaten
3 T Chop fresh parsley, divided
1 T Chop fresh dill, or 1t dry
1 ts Dried tarragon
4 oz Crumbled feta
1 ea Pepper
1 ea Plum tomato, thinly sliced
1 ea Dry bread crumbs
Heat oil in large skillet. Add the yellow and red onions and saute
over moderate heat 5 min. Stir in wine, add leeks. Saute another 15
min, stir frequently, or until onions are golden and leeks are limp.
Remove from heat. Preheat oven 350F. In mixing bowl, combine beaten
eggs with two tablespoons of the parsley, dill, tarragon, feta cheese,
and pepper. Stir in the onion mixture. Oil a 10 in. tart pan and line
bottom generously with bread crumbs. Pour in onion mixture. Ring the
outside edge with tomato slice, then sprinkle the remaining parsley in
the center. Sprinkle a light layer of bread crumbs over the entire
top. Bake for 40 to 45 min, or until the mixture is set and top is
golden. Let stand for 5 to 10 min, then cut into wedges.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Toasty Walnut Muffins
Categories: Muffins Breads
Servings: 2
1/4 c Quick-cooking rolled oats
1/2 c Unbleached flour
2 T Sugar
1/2 ts Baking powder
1 x Dash ground cinnamon
1 ea Large beaten egg yolk
2 T Cooking oil
2 T Milk
1/4 c Broken walnuts, toasted
2 T Raisins
2 ts Unbleached flour
1 ts Brown sugar
1 ts Butter or margarine
Stir together oats and 2 T warm water, let stand for 5 minutes.
Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon
and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add
to dry ingredients, stirring just till moistened. Fold in 3 T of the
walnuts and the raisins. Line four 6-ounce custard cups with paper
baking cups. Fill 2/3rds full. Combine 2 t flour , brown sugar,
butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook,
uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till done,
rearranging twice. (When done, surface may still appear moist but a
wooden pick inserted near the center should come out clean.) Remove
from custard cups. Let stand on a wire rack for 5 minutes. Serve
warm.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Toffee chip squares
Categories: Desserts Cookies
Servings: 96
1 x -----------cookie-----------
1 c Butter
3 c Brown sugar
1 ts Vanilla
2 3/4 c Flour
1/2 ts Baking powder
1 x ----------topping-----------
6 oz Semi-sweet chocolate chips
3 T Butter
1 T Water
1 x Bits 'o brickle baking chips
1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
well. Add flour an baking powder and mix until well blended. 2. Pat
evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15
minutes until golden. Remove from oven and cut while warm into
triangles, cut from 2 inch squares. 3. Prepare topping. Melt
chocolate chips, butter and water in top of double boiler over hot
water. Stir until smooth. Remove top of double boiler from hot water.
Let chocolate thicken a little and then drop a large dollop in the
center of each square or triangle. 4. Sprinkle Bits 'o Brickle chips
on top of wet chocolate, heavily. Refrigerate to set. Remove squares
with spatula and shake off excess Bits 'o Brickle. from:
_Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tomatensalat (Tomato Salad)
Categories: German Vegetables Salads
Servings: 4
5 ea Tomatoes; med., chopped
1 T Sugar
1 ts Salt
1 ts Basil; dried
1/4 ts Thyme; dried
1/4 ts Pepper; freshly ground
1/2 c Vegetable oil
6 T Vinegar
1 T Worcestershire sauce
1 ea Onion; large, diced
Blend all ingredients together and chill for 1 hour before serving.
Serve on lettuce leaves.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tomato Beef
Categories: Main dish Meats
Servings: 4
1/2 lb Flank steak, thin slices
3 ea Tomatoes
2 ea Green onions
1 ea Garlic clove (chopped)
2 T Oil
1 x -------beef marinade--------
1 ts Soy sauce, light
1 1/2 ts Wine
1 1/2 ts Water
1/2 ts Oil
1/2 ts Sesame oil
1/2 ts Cornstarch
1 x -----------sauce------------
3 T Tomato ketchup
1 ts Sugar
1/2 ts Vinegar
1 pn Pepper and salt
1/2 ts Cornstarch in 1 t water
Marinate beef slices for 30 minutes. Heat wok with 2 T oil and garlic
for 30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and
drain oil. Set aside. Heat wok, high, add tomato wedges and stir for
2 minutes, then add sauce mixture. Thicken if too watery. Return
beef and stir well and serve hot. Serve immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tomato Brushetta, Lo Cal
Categories: Appetizers Breads Low-cal
Servings: 4
8 ea Slices fr or italian bread
2 ea Garlic cloves, halved
1 ts Olive oil
2 T Onion, minced
1 ea Tomato, diced
1 pn Oregano,dried
1 pn Ground pepper
2 ts Parmesan cheese, optional
Toast bread. Rub one side of hot toast with cut side of garlic. Heat
oil in nonstick skillet over medium-high heat; add onion and cook,
stirring until tender. Add tomato, oregano and pepper, stir. Spoon
tomato mixture over garlic side of hot toast and serve immediately.
Alternatively, sprinkle with Parmesan and broil for 1 minute. Per
serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tomato Cheese Soup
Categories: Soups
Servings: 12
28 oz 2 undrained and chopped
2 T Butter
2 ea Stalks of celery diced
2 ea Cloves of garlic, minced
1/2 ea Sweet red pepper diced
2 T Butter
1/2 lb Mushrooms, chopped
1 ea Large cooking onion diced
2 T Flour
1 ts White sugar
8 c Beef stock
1/2 ts Basil
1/2 ts Rosemary
1/2 ts Thyme
3 oz Cream cheese
1 ea Salt and pepper to taste
1 ea Parsley for garnish
Place the tomatoes, with juice, in a buttered oven-proof baking dish.
Add the celery, garlic and red pepper and cover and bake in a 325
degree oven for 25 minutes. Saute the mushrooms and onion in the
second batch of butter in a large stock pot for about 8 minutes. While
stirring, slowly add the flour and sugar, blending until mixture is
very smooth. Add the stock, basil, rosemary and thyme, stirring until
soup comes to a boil. Add the contents of the baked tomato pan from
the oven and bring to a boil. Cover and simmer the soup for about 30
minutes. Meanwhile, in a food processor, blend the cream cheese, salt
and pepper until smooth. Slowly stir the cream cheese into the soup.
Garnish with chopped parsley. Yield: 12 hearty portions.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tomato Juice Cocktail
Categories: Beverages
Servings: 10
46 oz Can tomato juice
6 ea Limes, juiced
2 ts Salt
8 ds Tabasco sauce
2 ts Ground cumin
1 ea Lime slices for garnish
Mix all ingredients except lime slices. Put mixture in a pitcher and
float the lime slices. Guests can serve this over ice or add vodka.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: TOMATO SALSA
Categories: Relishes
Servings: 1
2 1/2 c Diced ripe tomatoes
2 ea Scallions, chopped
4 oz Can mild green chiles, drain
1 ea Or 2 jalapeno peppers, chop
1 T Chopped cilantro or parsley
1/2 ea Juice of lemon
1 ts Ground cumin
1/2 ts Salt
Combine the ingredients in the container of a food processor. Pulse on
and off until the mixture is a coarse puree. Store in airtight
container in refrigerator.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Topping, Low Fat Whipped
Categories: Desserts Low-cal
Servings: 1
1/3 c Evaporated skim milk
1/2 ts Unfavoured gelatin
1 T Cold water
1 T Sugar
1/2 ts Vanilla extract
1 ts Lemon juice
Chill evaporated milk. Sprinkle gelatin over cold water in small
saucepan, then stir over low heat until dissolved. Add to milk and
beat until stiff. Add sugar, vanilla and lemon juice. Use
immediately, or beat again before serving. Makes 1/2 c. 1 serving =
2T, 29 cal.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tortellini with Peas and Prosciutto
Categories: Pasta Italian
Servings: 4
15 oz Tortellini; cheese
1 1/2 c Whipping cream
1 x Nutmeg; freshly grated pinc
6 T Parmesan; freshly grated
3/4 c Peas; frozen tiny thawed dr
1 1/2 oz Prosciutto; fat trimmed cut
1 x Salt and freshly ground pepp
Cook tortellini in large pot of boiling salted water until barely
tender, stirring occasionally to prevent sticking. Drain thoroughly.
Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat.
Add nutmeg and simmer until slightly thickened, about 8 minutes.
Return tortellini to pot. Add warm cream, Parmesan, peas and
prosciutto. Simmer over low heat until tortellini are tender and
sauce thickens, stirring occasionally, about 4 minutes. Season with
salt and pepper. Divide among four warm bowls and serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: TRADITIONAL CHUTNEY
Categories: Relishes
Servings: 1
4 c Ripe mango
1/2 c Lime, seeded and chopped
1 c Yellow onions
1/2 c Grated fresh ginger
3 ea Cloves garlic, minced
3/4 c White raisins
2 c Light brown sugar
1 c Apple cider vinegar
1/4 c Fresh orange juice
1/4 c Fresh lemon juice
1 T Whole mustard seed
1 ts Dried red pepper flakes
1 ts Ground cinnamon
1/4 ts Ground cloves
Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in
heavy saucepan over medium heat. Bring to boil. Lower heat and simmer
for about 20 minutes, stirring frequently. Remove from heat, cover,
and let stand for about 12 hours. Again bring to a boil, lower heat,
and cook for 15 minutes, stirring frequently. Remove from heat and
immediately pour into hot sterilized jars. Vacuum seal. Makes: 4 1/2
pint jars.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Traditional Decorated Christmas Cookies
Categories: Cookies Desserts
Servings: 48
3/4 c Butter, unsalted; softened
1/2 c Sugar
1 ea Egg
1 T Lemon peel; finely grated
1 ts Vanilla
1/4 ts Salt
2 1/4 c Flour; unsifted
1 T Water; (use 2 if req'd)
1 x -----------icing------------
3 ea Egg whites
1 lb Powdered sugar
2 ts Water; (use 3 if req'd)
1 x Food colors, sprinkles, etc
Beat together butter and sugar in small bowl with electric mixer until
light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually
beat in flour until thouroughly incorporated. Add water, a few drops
at a time, only until dough starts to come away from side of bowl.
Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours.
Preheat oven to 350 deg. Lightly grease 4 cookie sheets. On lightly
floured surface, roll out dough to 1/8" thickness. Cut out var-ious
shapes using cookie cutters or homemade cardboard patterns, or free-
hand. Reroll scraps and cut out. Make small holes with wooden pick if
planning to hang cookies. Bake for 12 to 15 minutes or until
beginning to brown around edges. Removecookies to wire rack to cool
before decorating. Prepare icing: Beat egg whites in small bowl with
electric mixer until foamy. Slowly beat in the powdered sugar.
Continue to beat untion thick and creamy. Add just enough water to get
a good spreading consistency. Tint with food coloring, if you wish.
Spread evenly over cookies. Decorate with glitter, sprinkles, dragees
and cinnamon red hots, if
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tropfkrapfen (Drop Donuts)
Categories: German Cakes Desserts
Servings: 10
1/4 c Butter; softened
1 c Sugar
2 ea Egg yolks; large, beaten
1 ea Egg; large, whole, beaten
4 c Flour; unbleached
2 ts Baking powder
1/4 ts Nutmeg
1/2 ts Baking soda
3/4 c Butter or sour milk
1 x Confectioners' sugar
Cream the butter and sugar. Stir in egg yolks and whole egg; blend.
In a separate bowl, sift all dry ingredients except the confectioners'
sugar; add to creamed mixture, alternating with buttermilk. Stir to
mix all ingredients. Cook by dropping spoonsfuls of dough into 375
degree F deep fat. Fry a few at a time, to keep fat temperature
constant. Turn to brown on all sides. Drain on paper towels;
sprinkle with confectioners' sugar.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tropical Chicken Kabobs
Categories: Low-cal Barbecue Poultry
Servings: 6
1/3 c Lime juice
1 T Vegetable oil
1 T Honey
6 x Chicken breast halves *
12 x Pearl onions, peeled
1 x Lg green pepper **
1 x Papaya, peeled **
1 1/2 c Fresh pineapple chunks
* 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and
cut into 2" pieces Combine lime juice, vegetable oil, and honey in a
shallow dish. Add chicken; toss gently. Cover and marinate in
rfrigerator 8 hours or overnight, stirring occasionally. Remove
chicken from marinade, reserving marinade. Alternate chicken, onion,
pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with
Pam; place rack on grill over medium-hot coals. Place kabobs on rack,
and cook 15-20 minutes or till done, turning and basting frequently
with reserved marinade. PER SERVING: 222 calories, 26.6 g protein, 5.7
g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg
sodium, 36 mg calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: True Garlic Bread
Categories: Breads Garlic
Servings: 6
1 x Garlic puree(2 roasted head)
1/4 lb Unsalted butter, softened
2 T (2 pk) dry yeast
1/2 c Warm water (115-120 degrees)
2 1/2 c Warm water
2 T Kosher salt
3 1/4 c Whole wheat flour
3 1/4 c Unbleached all purpose flour
1 x Cornmeal
Cream together the garlic puree and butter. (This may be done days in
advance and refrigerated. Bring to room temperature before using).
Combine the yeast with 1/2 cup warm water in large bowl. Stir with a
fork or small whisk. Add an additional 2 1/2 cups water. Add salt.
Stir in the flour, 1 c at a time, beginning with the whole wheat. Use
a whisk until the dough becomes stiff, then switch to a wooden spoon.
Turn the dough onto a well floured work surface. Knead rhythmically
for 10 to 15 minutes, until the dough is smooth, springy, nonsticky,
and elastic. Add more flour as you knead if necessary. The dough is
ready if you can poke to fingers into it and the resulting
indentations spring back. Cover the dough with a cloth and let rest
while you wash, dry and generously butter the bowl. Knead the dough a
few more turns, then form it into a ball and place it in the bowl.
Turn it to coat with butter. Cover the bowl and put it in a warm,
draft-free place until the dough has doubled in bulk, about 1 1/2
hours. It has risen sufficiently when you can gently poke a finger
into the dough and the hole reamins. (Don't poke too enthusiastically
or the dough will collapse.) When doubled, flour your fist and punch
the dough down. Knead it a few times and then let it rest. Sprinkle 1
large or 2 small baking sheets with a liberal amount of cornmeal.
Divide the dough into 3 equal parts. While you work with 1 piece,
keep the other 2 covered. Flour your work surface. With a rolling
pin, roll each piece of dough into a rectangle approximately 14-inches
long X 7-inches wide. Spread it with softened garlic butter. Roll
the long edge toward the opposite long edge, as if you were rolling up
a rug. Pinch ends closed. Place loves on the baking sheets. With a
sharp knife or razor blade, slash the loves lightly at 2-inch
intervals. Cover with a cloth and place in a warm draft-free place to
rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400
degrees F. Bake for 35 to 40 minutes with a pan of boiling water on
the oven floor. Spray loaves with water several times during the
baking process. (This helps the bread form a thick crusty shell.) To
test for doneness, rap the loaf with your knuckles. The loaf should
sound hollow. Cool on wire racks, but the loaves are delicious eaten
warm right out of the oven.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tuna and Avocado Salad
Categories: Cajun Salads
Servings: 4
2 ea Large hard-boiled eggs
2 ts Louisiana hot sauce
1 c Avocado, mashed
1/2 c Onion, chopped
1 ea 6 1/2 oz can tuna (in water)
2 T Mayonnaise (maybe 3 tbs)
2 T Dill relish
1 x Fresh lemon juice
1 x Salt to taste
Peel eggs and mash real well with a regular dinner fork (more or less
mince them). Peel avocado and squeeze 1/2 lemon on it to keep from
discoloring. Then mash real well with fork. Mix these two ingredients
real well. Drain water from tuna and mix with onions, eggs, avocado,
dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise.
Serve over lettuce.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tuna Buns
Categories: Main dish Fish
Servings: 4
2 ea Hardcooked eggs, chopped
6 1/2 oz (1 cn) tuna, drained
4 oz Shredded cheddar cheese
1/4 c Chopped green pepper
2 T Finely chopped onion
1/2 ts Prepared mustard
1/2 c Mayo or salad dressing
8 ea Hamburger buns, split
Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise.
Fill buns with tuna mixture. Place on serving plate. Microwave
uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tunnel of Fudge
Categories: Desserts Cakes
Servings: 12
1 1/2 c Butter
6 ea Eggs
1 1/2 c Sifted flour
12 1/2 oz Double dutch frosting mix
2 c Walnuts or pecans
In large bowl, cream butter. Add eggs, one at a time, beating well
after each addition. Gradually add sugar; beat at high speed until
light and fluffy. By nad, stir in flour, dry frosting mix, and
wlanuts until well blended. Bake in greased and floured 12 cup bundt
pan at 350 degrees F for 60 to 65 minutes. Since the cake has the
soft tunnel of fudge, ordinary doneness tests can not be used. Test
after 60 minutes by observing a dry, shiny brownie-type crust. Cool
30 minutes; remove from pan to wire rack or serving plate. Cake will
have a moist center called the Tunnel of Fudge.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Turkey Soup
Categories: Soups Poultry
Servings: 6
1 ea Onion, chopped
1 ea Carrot, chopped
1 ea Stalk celery, chopped
2 T Unsalted butter
1 T Vegetable oil
1/4 c All purpose flour
4 c Chicken stock
4 c Water
1 c Dry white wine
1 ea Turkey carcass
2 ea Sprigs of parsley
1/2 ts Thyme
1 ea Bay leaf
6 ea Peppercorns
Cook onion, carrot and celery in the butter and oil over moderately
high heat, stirring for 7 to 10 minutes or until vegetables are
golden. Add flour and cook over moderate heat, stirring for 2
minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add
turkey carcass broken in pieces, parsley, thyme, bay leaf and
peppercorns. Simmer soup, partially covered, skimming any froth as ti
rises to surface, for about 1 1/2 hours. Strain soup into heated
tureen, pressing hard on the solids. Serve or cool and store.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Turkey Soup Continental
Categories: Soups
Servings: 8
1/4 c Butter or margarine
2 T Finely chopped onions
1 c Cooked turkey
2 c Diced raw potatoes
1 c Diced celery
2 c Turkey broth
1 c Creamed style corn
2 c Half and half cream
1 ts Salt
1/4 ts Paprika
1/4 ts Ginger
1/8 ts Pepper
2 T Chopped parsley
In a large soup pot, saute onions in melted butter. Add turkey,
potatoes, celery and broth. Simmer until vegetables are tender-crisp.
Add corn, cream and seasonsings. Heat thoroughly, stirring
occasionally. Garnish with parsley and serve with crustly rolls.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Turkey Stew Island Style
Categories: Poultry Main dish
Servings: 4
1 1/2 lb Turkey parts, skinned
1 ts Papkrika
1 ea Onion, coursely chopped
1 ea Green pepper, coarsely chop
2 ea Garlic, finely chopped
1 c Coarsely chopped celery
19 oz Tomatoes
1/2 c Sliced mushrooms
1 c Chicken stock
1 c Peeled chopped potatoes
1 c Frozen green peas
1 T Dried parsley
1/4 ts Ground pepper
1/4 ts Dried oregano
1/4 ts Thyme
Cut turkey parts into bite sized pieces. In a large skillet or
saucepan, combine turkey paprika. cook over medium heat, stirring
constantly, about 5 minutes and meat is browned. Remove turkey and
set aside. Place onions, green pepper, garlic, celery and mushrooms
in skillet. Cook, stirring constantly about 4 minutes and vegetables
are tender. Add tomatoes, chicken stock, potatoes, peas, parsley,
pepper, oregano and thyme; mix well. Add reserved turkey, cooked
covered over low heat about 40 minutes or until meat is fork tender.
Serve on hot rice.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Turkey Tropicale
Categories: Poultry Main dish
Servings: 4
1 ea Chicken coating mix
2 lb Turkey parts, cut in pieces
2 T Butter
1/2 c Brown sugar
1/3 c Orange juice
1/4 c Golden rum
1 T Cornstarch
4 ea Small bananas, cut in half
Coat rurkey pieces with coating mix according to package directions.
Arrange in a single layer in a 8 inch baking dish. Bake uncovered at
400 F for 40 minutes. In a medium skillet, melt butter. Add sugar,
stirring constantly until melted. Stir orange juice and rum into
cornstarch; whisk together and gradually add to sugar mixture. Bring
mixture to a boil, reduce heat and simmer, stirring constantly, until
sauce is thick and clear (about 3 minutes). Add bananas and cook
until heated through (about 1 minute). Place baked turkey on serving
plate; pour banana sauce over turkey and serve. Makes 4 servings.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Twice Cooked Pork and Spicy Vegetables
Categories: Hot & spicy Main dish Beef
Servings: 4
1/2 lb Pork butt; in one piece
5 ea Mushrooms; large jyo black
2 ea Small dried red chili pepper
2 ea Large cloves garlic, minced
2 ts Ginger root, minced
1 ea Small bell pepper
1/4 c Bamboo shoots
1 ea Large carrot
1 ea Cube bean curd
1/3 c Mushroom liquid
1 T Thin soy sauce
1 pn Sugar
1 ts Salt
2 T Peanut oil
1 ea Cornstarch paste; as require
----------------------------------------------------------------------
-- -----In saucepan, cover pork butt with water, bring to a boil &
simmer for 30 minutes. Add more hot water if level goes below pork.
Cool pork in its cooking water. Wash, then soak mushrooms in warm
water for 1 hour. Squeeze liquid from mushrooms, reserving liquid.
Discard mushroom stems, and halve mushrooms. Halve, seed & core bell
pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match
bell pepper. Peel carrot; slice on bias into ovals. Remove pork from
cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of
pork butt into rectangles same size as bell pepper. Save remaining
1/3 for another dish. Strain mushroom liquid; combine specified amount
with soy sauce, sugar & salt. Drain bean curd, rinse in cold water,
and slice same size as bell pepper. Stir-fry: Add oil to very hot
wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger
for 1 minute. Add bell pepper, bamboo shoots, carrots & pork;
stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to
boil. On medium heat, cover wok & cook for 1-2 minutes, until bell
pepper is bright green & crisp. Push ingredients up side of wok.
Restir thick cornstarch paste, then dribble into liquid until it
thickens; cook briefly while stirring. Recombine with ingredients.
Serve.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Twice-Baked Potatoes
Categories: Vegetables
Servings: 2
2 ea Med. baking potatoes
1/4 c Shredded cheddar cheese
1 T Butter or margarine
2 ts Sliced green onions
1 x Milk
1 x Paprika (optional)
Scrub baking potatoes with a brush. Prick with a fork in several
places. Place potatoes in a shallow baking dish. Micro-cook,
uncovered, on 100% power for 6 to 8 minutes or till potatoes are
tender. Cut a lengthwise slice from the top of each potato. Discard
the skin from the lengthwise slices, place the potato portions from
the lengthwise slices in a mixing bowl. Scoop out the insides of the
potatoes leaving two 1/4-inch thick shells; reserve the shells. Add
the insides of the potatoes to the mixing bowl containing the potato
portions from the top slices; mash. Stir in shredded cheddar cheese,
butter or margarine and sliced green onion. Beat in enough milk to
give the mixture a stiff consistency. Season to taste with salt and
freshly ground pepper. Pile the mashed potato mixture into the
reserved potato shells. Return to the shallow baking dish.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato
mixture is heated through. Sprinkle with paprika, if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Two Bean Soup
Categories: German Soups
Servings: 4
1 1/4 c White beans; dry
4 oz Ham; cubed
1 c Cut green beans; *
1/4 c Celery; diced
1 ea Green onion; diced
1 ea Onion; yellow, diced
1 ea Potato; peeled & diced
1 T Butter
2 T Unbleached flour
3/4 c Beef broth
1/2 ts Salt
1/4 ts Pepper
1 x ----------garnish-----------
1 ea Parsley; sprig
* Beans can be either fresh or frozen. Do not use canned.
----------------------------------------------------------------------
--- ----- Cover white beans with cold water and soak overnight. Drain
and place beans in a 2-quart saucepan. Add ham and enough cold water
to cover beans by 1 inch. Bring water to a boil and simmer for about
1 hour or until beans are tender. Add green beans, celery, onion and
potato. Add enough water to cover the vegetables; simmer for 20
minutes. In a frypan melt butter and stir in flour. Cook, stirring
until lightly browned. Remove from heat and stir in heate beff broth.
Cook mixture until smooth. Stir mixture into the soup and simmer
until soup is thickened and vegetables are tender. Season woth salt
and pepper. Garnish with chopped parsley and serve immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tzatziki
Categories: Garlic Vegetables Appetizers
Servings: 2
2 c Plain yogurt
2 ea Large cucumbers
1 x Salt to taste
2 ea Large cloves garlic, minced
1 1/2 T White wine vinegar
1 T Olive oil
1 x Fresh ground pepper(2 taste)
Line a sieve with a damp cheesecloth and place over a large bowl. Dump
the yogurt into the sieve, cover with plastic wrap, and allow to drain
in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf
lengthwise. Using a teaspoon, scrape out and discard the seeds.
Grate the cucumbers into a colander, using the large holes on a
four-sided grater. Salt the cumcumbers and allow them to drain for
1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and
marinate while the cucumbers are draining. Squeeze the drained
cucumbers as dry as possible and blot on paper towels. Place in the
bowl with the marinated garlic. Add the drained yougurt and stir. Add
a few grindings of fresh pepper and salt if necessary. Serve with
toasted pita bread triangles.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Tzatziki Sauce
Categories: Garlic Appetizers
Servings: 2
1 x Same as in 6
Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7
hours. The mixture can be used in several ways. It is zesty on
hamburger sandwiches. Top each burger with a slice of ripe tomato, a
small heap of grated cabbage, and a dollop of Tzatziki sauce. It can
also be served with grilled meats. The meat juices mingling with the
tzatziki are utterly delicious. As a sauce for tomatoes, it is
something special. Cut several ripe tomatoes into sections, cutting
from stem to stern, but do not cut all the way through. Open the
tomato like a flower. Salt lightly and invert on paper towles to
drain for a few minutes. Fill each tomato with some tzatziki and
garnish with fresh mint.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Unusual Chinese Grilled Shortribs
Categories: Bar-b-q Main dish Meats
Servings: 4
4 ea Large, meaty shortribs
1/3 c Oriental toasted sesame oil
4 1/2 T Peanut butter
4 T Brown sugar
2 1/4 T Curry powder
3/4 c Soy sauce
1/2 T Black pepper (fresh cracked)
1/2 c Rice sherry wine
1/2 ea Fresh ginger root
2 ea Large garlic cloves (minced)
10 ea Green onions
Make shortribs into short, flat strips. Begin by placing rib
fat-side-up on cutting board and cut 1/4" high layer almost (but not
through) the bottom-most section of the rib. Turn meat over and
continue to make 1/4" layers until the rib is completely layered and
is now one long strip. Using the edge of a Chinese knife or otehr flat
surface, pound meat until it is off an even thickness. NOTE: Chill
the meat well. This cutting method will not work well on room
temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all
liquid ingredients in a blender for about 15 seconds at "Blend" speed.
Grate the fresh ginger root and combine with the minced garlic. Mince
the white (only) portion of the green onions. Add all ingredients to
blender mixture and operate on "low" for about 45 seconds. Rub suace
onto butterflied ribs and refridgerate for 2 or more hours. NOTE:
This sauce is excellent for chicken, too. Place ribs on grill, basting
often with sauce until done, about 30 minutes depending on heat of
grill. Watch carefully to determine when done.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Veal Breast With Herb Stuffing
Categories: German Meats Veal
Servings: 6
1 x -------herb stuffing--------
3 ea Bacon; strips
1 ea Onion; medium
4 oz Mushroom pieces; (1 can)
1/4 c Fresh parsley; chopped
1 T Dill; fresh, chopped
1 ts Tarragon leaves; dried
1 ts Basil leaves; dried
1/2 lb Ground beef; lean
1/2 c Bread crumbs; dry
3 ea Eggs; large
1/3 c Sour cream
1/2 ts Salt
1/4 ts Pepper
1 x ------------veal------------
3 lb Boned veal breast; or
4 lb Boned leg of veal
1/2 ts Salt
1/4 ts Pepper
1 T Vegetable oil
2 c Beef broth; hot
2 T Cornstarch
1/2 c Sour cream
Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a
frypan until partially cooked; add onion and cook for 5 minutes. Drain
and chop mushrooms, add to frypan and cook for another 5 minutes.
Remove mixture from heat, let cool and transfer to a mixing bowl. Add
herbs, ground beef, bread crumbs, eggs, and sour cream. Mix
thoroughly. Season with salt and pepper. Veal: With a sharp knife,
cut a pocket in the veal breast or leg. Fill with stuffing; close
opening with toothpicks. (Tie with string if necessary.) Rub outside
with salt and pepper. Heat oil in a Dutch oven. Place meat in the
pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast
occasionally with beef broth. When done, place meat on a preheated
platter. Pour rest of beef broth into the Dutch oven and scrape brown
particles from the bottom. Bring pan drippings to a simmer.
Thoroughly blend cornstarch with sour cream and add to pan drippings
while stirring cook and stir until thick and bubbly. Slice veal
breast and serve sauce separately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Veal Cutlets With Capers
Categories: German Veal Meats
Servings: 4
24 oz Veal cutlets (4 @ 6oz each)
2 T Lemon juice
1/2 ts Salt
1/8 ts Pepper
1/2 ts Paprika
1 T Vegetable oil
2 oz Capers; drained(1/2 sm. jar)
1/4 c White wine; dry
1 ea Bay leaf
3 T Evaporated milk
1 x ----------garnish-----------
1 x Pickled beets; sliced
4 ea Lettuce leaves
Sprinkle cutlets with lemon juice and season with salt, pepper and
paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the
first side. Turn cutlets over and add drained capers to pan. Fry
again for 3 minutes; remove cutlets and arrange on a preheated
platter. Pour wine into pan, scraping loose any brown particles from
bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay
leaf. Blend in evaporated milk and adjust seasonings. Pour over
cutlets. Cut beets into strips and arrange on lettuce leaves as a
garnish.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Veal Cutlets With Cherry Sauce
Categories: German Meats Veal
Servings: 4
4 ea Veal cutlets; lean *
1 T Vegetable oil
1/2 ts Salt
1/8 ts Pepper; white
1/4 c Red wine
2 T Evaporated milk
16 oz Cherries;tart, canned, drain
1 x ----------garnish-----------
1 x Parsley
* Veal cutlets should weigh about 6 oz each.
----------------------------------------------------------------------
-- -----Pat cutlets dry with paper towels. Heat oil in frypan and
brown cutlets on each side approximately 3 minutes. Season with salt
and pepper. Remove cutlets from pan and keep them warm. Blend wine
and evaporated milk in a pan and simmer for 3 minutes. Add cherries;
heat through and adjust seasonings. Return cutlets to sauce and
reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring
cherry sauce around them. Garnish with parsley.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Veal Rounds With Vegatables
Categories: German Veal Meats
Servings: 4
1/2 ts Salt; or to taste
1/4 ts Pepper; or to taste
1/4 ts Paprika; or to taste
4 ea Veal fillets; cut 1/4" thick
4 T Butter
4 ea Stewed tomatoes; whole
12 ea White asparagus spears; *
1/4 lb Mushrooms; fresh, sliced
* Asparagus Spears should be canned.
----------------------------------------------------------------------
-- ----- Sprinkle salt, pepper, and paprika over the veal slices.
Saute in butter until browned. On each fillet place 1 stewed tomato,
3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour
cooking juices over the fillets while cooking. Cook uncovered until
mushrooms are just tender. Serve with pureed potatoes and a salad.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Veal Steaks
Categories: German Veal Meats
Servings: 4
1 lb Veal cutlets; sliced thin
1/2 ts Salt
1/4 ts Pepper
3/4 ts Curry powder
3 T Vegetable oil
2 ea Onions; diced
2 T Evaporated milk
2 T Tomato paste
1 ea Lemon; juiced
10 ea Parsley sprigs; chopped
2 T Cognac or brandy
Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown
veal slices on both sides. Remove meat and reserve. Add onions;
saute until softened. Add evaporated milk and tomato paste. Cook
until bubbly. Add lemon juice, rest of curry powder, and chopped
parsley sprigs. Return veal slices to the sauce. Add the cognac or
brandy; heat through. Serve on preheated platter.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Veal Steaks With Yogurt
Categories: German Veal Meats
Servings: 4
1 lb Veal; sliced thin
1/2 ts Salt
1/4 ts Pepper
3 T Vegetable oil
4 ea Apples; med. peel and slice
1/2 c Evaporated milk
8 oz Yogurt; small container
Rub veal steaks with salt and pepper. Heat oil and cook veal slices
about 2 minutes on each side. Place veal in an ovenproof casserole.
Add cored, sliced apples. Blend evaporated milk and yogurt together.
Spread over apples. Place in a preheated 325 degree F. oven; cook
just until bubbly, about 20 to 30 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Vegetable fish filets
Categories: Seafood Vegetables Main dish
Servings: 2
1 lb Sole or cod filets
1 T Oil
1 c Sliced onion
3 c Sliced zucchini
1 c Green pepper slices
3/4 c Chopped tomatoes
3 T Dry sherry (optional)
1 T Lemon juice
1/2 ts Salt
1/2 ts Basil
1/4 ts Pepper
2 x Drops hot pepper sauce
1/4 c Parmesian cheese
Place filets in a layer in oiled 9-inch square baking pan, saute
onion, zuchini and green pepper in oil until crisp-tender; spoon over
filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil,
pepper and pepper sauce; pour over filets. Bake uncovered at 350F for
25-30 minutes. Remove fish and vegetables to heated platter; sprinkle
with parmesian cheese. if desired, serve pan juices over bulgar or
rice.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Vegetable Frittata
Categories: Vegetables Cheese/eggs
Servings: 8
1/3 c Chopped onion
2/3 c Chopped green pepper
1 T Butter
4 T Olive oil
1 1/2 c Scrubbed, chopped zucchini
2 ea Minced garlic cloves
1/2 ts Salt
1/4 c Peel, seed and chop tomatoe
6 ea Large eggs, beaten
In skillet, cook onions and green pepper in butter and 2 tablespoons
olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes.
Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to
bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil
in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till
underside is set. Bake preheated 400 F dregrees oven for 1 to 2
minutes till puffed and golden. Cut into wedges.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Vegetable Stock
Categories: Soups Vegetables
Servings: 8
2 T Safflower oil
1 x Lg onion, sliced
1 x Carrot, sliced (with greens)
1 x Stalk celery,sliced (w/grns)
1 x Tomato, cubed
1 x Potato, cubed
1 x Turnip, sliced (peel if waxy
2 x Cloves garlic, halved
2 qt Plus 1 cup water
1 x Bay leaf
1 x Lg sprig parsley
1/2 ts Black pepper
In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip,
and garlic. Cook until vegetables are tender, about 10 minutes. Add
remaining ingredients. Cover, bring to a boil, reduce heat, and simmer
1 hour. Strain stock and discard the vegetables, bay leaf, and
parsley. Stock may be used immediately, refrigerated for 3-4 days, or
frozen for up to 1 month.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Venezuelan Peppers With Shrimp
Categories: Fish Garlic Main dish
Servings: 10
3 lb Shrimp (16-20/lb)
3 c Spanish olive oil
4 ea Large red bell peppers *
8 ea Cloves garlic **
1 ea Chili pepper seeded/minced
1 ea Loaf french bread 1" slices
1 x Feta cheese (optional)
* Bell peppers should be seeded and cut into thin julienne strips.
** Garlic cloves should be peeled and cut into 1/4-inch chunks.
----------------------------------------------------------------------
---- Slit the shrimp up the back with a sharp knife. Remove the vein,
but do not peel shrimp. Set them aside. Combine 2 cups of olive oil
and the red pepper strips in a deep heavy skillet or saute pan. Heat
slowly. Cook very gently until the peppers are extremely tender but
not at all browned. (The oil will turn a lovely rose color.) Set
peppers aside. Pour the remaining oil into another skillet with the
garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until
tender and golden. Scoop out the garlic with a strainer or slotted
spoon and add it to the peppers. Heat the garlic oil until it ripples.
Throw in the minced chili pepper and the shrimp. Saute, tossing the
shrimp in the oil, until they turn pink and are just done. To serve,
spoon the peppers and their oil into a serving dish. Surround with
the shrimp. Serve with bread. Each diner soaks slices of bread in
the oil and piles the bread with peppers and garlic. Feta cheese may
be eaten with it and the shrimp goes on top.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Very Blueberry Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/2 c Vanilla wafer crumbs
1/4 c Margarine, melted
1 ea Env. unflavored gelatin
1/4 c Cold water
16 oz Cream cheese, softened
1 T Lemon juice
1 ts Grated lemon peel
7 oz (1 jr) marshmallow creme
3 c Frozen whipped topping(thaw)
2 c Blueberries frozen or fresh
Combine crumbs and margarine, press onto bottom of 9-inch springform
pan. Chill. Soften gelatin in water, stir over low heat until
dissolved. Gradually add gelatin to cream cheese, mixing at medium
speed on electric mixer until well blended. Blend in juice and peel.
Beat in marshmallow creme; fold in whipped topping. Puree
blueberries; fold into cream cheese mixture. Chill until firm.
Garnish with additional frozen whipped topping, thawed, and lemon
peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese.
Substitute strawberry slices for blueberries Substitute raspberries
for blueberries
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Very Smooth Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs
3 T Sugar
3 T Margarine, melted
1 ea Env unflavored gelatin
1/4 c Cold water
8 oz Cream cheese, softened
1/2 c Sugar
10 oz Frozen strawberries, thawed
1 x Milk
1 c Whipping cream, whipped
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in
water; stir over low heat until dissolved. Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well blended.
Drain strawberries, reserving liquid. Add enough milk to liquid ot
measure 1 cup. Gradually add combined milk mixture and gelatin to
cream cheese, mixing until well blended. Chill until slightly
thickened. Fold in whipped cream and strawberries; pour over crust.
Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs,
1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of
margarine for graham cracker crumbs, sugar and margarine.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Very Smooth Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs
3 T Sugar
3 T Margarine, melted
1 ea Env unflavored gelatin
1/4 c Cold water
8 oz Cream cheese, softened
1/2 c Sugar
10 oz Frozen strawberries, thawed
1 x Milk
1 c Whipping cream, whipped
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in
water; stir over low heat until dissolved. Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well blended.
Drain strawberries, reserving liquid. Add enough milk to liquid ot
measure 1 cup. Gradually add combined milk mixture and gelatin to
cream cheese, mixing until well blended. Chill until slightly
thickened. Fold in whipped cream and strawberries; pour over crust.
Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs,
1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of
margarine for graham cracker crumbs, sugar and margarine.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Victory Chocolate Cake
Categories: Chocolate Cakes Desserts
Servings: 16
2 c Flour; unbleached, sifted
1/2 c Cocoa; baking
2 1/4 ts Baking soda
3/4 ts Salt
3/4 c Shortening; vegetable
1/3 c Sugar
1 1/2 c Corn syrup; dark
3 ea Eggs; large, separated
1 1/2 ts Vanilla extract
1 c Coffee; cooled
Sift together the flour, cocoa, baking soda and salt; set aside.
Cream the shortening and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Blend in the corn
syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately
with coffee to creamed mixture, beating well after each addition.
Beat egg whites in another bowl until stiff peaks form. Fold egg
whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch
baking pan. Bake in preheated 350 degree oven 45 minutes or until
cake tests done. Cool in pan on rack. NOTE: This cake recipe dates
from WW II and as you can see, sugar was very precious and in short
supply.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Weintraubentorte (Grape Torte)
Categories: German Tortes Desserts
Servings: 8
1 x -----------dough------------
2 c Flour; unbleached, unsifted
2/3 c Sugar
1/4 c Butter or margarine
1 ea Egg; large
1 ea Egg yolk; large
1 ea Lemon; grated rind of
1/8 ts Salt
1 x ----------topping-----------
1 lb Grapes
3 ea Egg whites; large
6 T Sugar
1/2 ea Lemon; juice of
4 oz Almonds; ground
DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg, egg yolk,
lemon rind, and salt; mix with a fork to form dough. Cover dough and
let rest in refrigerator 20 minutes. Roll out dough into a circle;
place in an ungreased springform pan. Form a 1-inch high rim. Bake
in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile,
clean and halve grapes, and remove seeds if necessary. Beat egg
whites until stiff; blend in sugar, lemon juice, and ground almonds.
Carefully fold in the grapes. Remove cake from the oven. Fill baked
cake shell with grape mixture, return to the oven, and bake for
another 30 minutes at 350 degrees F. Remove cake from pan and cool on
wire rack.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: West Haven Chocolate Cake
Categories: Chocolate Cakes Fruits
Servings: 16
8 oz Dates; pitted, chopped
1 ts Baking soda
1 c ;boiling water
1 3/4 c Flour; unbleached, sifted
2 T Cocoa; baking
1/2 ts Salt
1 c Shortening; vegetable
1 c Sugar
2 ea Eggs; large
6 oz Semisweet chocolate chips
1/2 c Walnuts; chopped
Combine dates, baking soda, and boiling water in a small bowl. Cool
to room terperature. Sift together the flour, cocoa, and salt; set
aside. Cream the shortening and sugar together in a mixing bowl until
light and fluffy, using an electric mixer at medium speed. Add eggs,
one at a time, beating well after each addition. Blend in date
mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x
2-inch baking pan. Bake in preheated 350 degree F. oven for 35
minutes or until cake tests done. Cool in pan on rack. Cut into
squares and serve with a scoop of vanilla ice cream on top.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Westphalian Cabbage
Categories: German Vegetables
Servings: 4
2 lb Cabbage; (1 head) approx wt.
3 T Vegetable oil
1 ts Salt
1 ts Caraway seeds
1 c Beef broth
3 ea Apples; small, tart
1 T Cornstarch
2 T ;water, cold
3 T Red wine vinegar
1/4 ts Sugar
Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and
saute for 5 minutes. Season with salt and caraway seeds. Pour in the
beef broth and cover, simmer over low heat for about 15 minutes.
Meanwhile peel, quarter, core and cut apples into thin wedges. Add to
cabbage and simmer for another 30 minutes. Blend cornstarch with cold
water, add to cabbage, and stir until thickend and bubbly. Season
with vinegar and sugar just before serving.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Wheaten Bread (Maddybenny, Irish)
Categories: Breads
Servings: 1
3 c Flour, whole wheat
1 c Flour, all purpose
1 ts Baking soda
1/2 ts Salt
1/2 ts Nutmeg, grated
2 c Buttermilk
1 ts Orange rind, grated
In large bowl, stir together whole wheat and all-purpose flours,
baking soda, salt and nutmeg. Make a well in centre; add buttermilk
and orange rind. Mix just until dough is soft but not sticky. Turn
dough out onto lightly floured surface. Knead 10 times. Put dough
into greased 8 x 4 in (1.5 L) loaf pan. Bake in 350F (180C) oven 20
minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes
longer or until a cake tester inserted in centre of loaf comes out
clean. Turn out onto wire rack.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Whiskey Sour
Categories: Beverages
Servings: 1
1 ea Lemon; juiced
1/2 ts Powdered sugar
2 oz Blended whiskey
Shake with ice and strain into sour glass. Decorate with a half-slice
of lemon and a cherry.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: White Asparagus In White Sauce
Categories: German Vegetables
Servings: 4
29 oz White asparagus; (2 cans)
2 T Margarine
2 T Unbleached flour
1/2 c ;asparagus liquid
1/2 c Milk
4 oz Ham;cut into julienne strips
1/8 ts Nutmeg; freshly grated
1/4 ts Salt
Drain asparagus spears, reserving 1/2 cup of the liquid. Heat
margarine in a saucepan. Add flour; blend. Gradually pour in
asparagus liquid and milk. Stir constantly over low heat until sauce
thickens and bubbles. Add cooked ham and seasonings. Gently stir in
asparagus spears; heat through but do NOT boil. Serve in preheated
serving dish.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: White Bean Soup
Categories: German Soups
Servings: 8
1 lb Navy beans; dry
3 qt Water
1 ea Ham bone or hock; smoked
2 T Parsley; chopped
1 c Onions; finely chopped
1 ea Garlic; clove, minced
2 c Celery &tops; finely chopped
1 1/2 ts Salt
1/2 ts Pepper
Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of
water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic,
celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or
until vegetables are tender. Remove ham bone, dice the meat, and add
meat to soup. Serve hot.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: White chocolate brownies
Categories: Desserts
Servings: 24
6 T Unsalted butter
8 oz Grated white chocolate
2 ea Eggs
1/2 c Sugar
1 T Vanilla
1 c Flour
1 c Heaped semi-sweet choc chunk
1. Preheat oven to 350. Grease and flour an 8 inch square baking
pan. Melt butter and 4 oz of white chocolate together in top of double
boiler over hot water. When melted remove from heat and add balance
of white chocolate. Stir to blend well. Set aside. 2. Beat eggs.
Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture,
vanilla and flour. Beat just until smooth. Add chocolate chunks and
mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35
minutes or until toothpick inserted in center comes out clean. Cool
on wire rack. Cut into squares or bars. from: _Cookiemania_
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Whole Wheat Chocolate Cake
Categories: Chocolate Cakes Desserts
Servings: 16
1 1/2 c Sugar
1 c Flour; unbleached, sifted
3/4 c Whole wheat flour; stirred
2 ts Baking soda
1 ts Salt
1 c Butter or regular margarine
1 c ;water
1/4 c Cocoa; baking
2 ea Eggs; large, beaten
1/2 c Sour cream
1 x -------cocoa frosting-------
1/2 c Butter or regular margarine
6 ts Milk
1/4 c Cocoa; baking
1 lb Confectioners sugar; (1 box)
1 ts Vanilla extract
Stir together sugar, flour, whole wheat flour, baking soda and salt in
a mixing bowl. Combine butter, water and cocoa in saucepan. Bring
mixture to a boil, stirring constantly. Remove from heat. Pour into
flour mixture. Mix well, using wooden spoon. Blend in eggs and sour
cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking
pan. Bake in preheated 375 degree F. oven 30 minutes or until cake
tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting.
Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool
completely. Cut into squares. COCOA FROSTING: Combine butter, milk,
and cocoa in saucepan. Cook over medium heat until butter is melted
and mixture is smooth. Stir in confectioners' sugar, that has been
sifted. Continue cooking over low heat until confectioners' sugar is
completely dissolved. Remove from heat. Stir in vanilla. Frost cake
immediately.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Wild Duck and Andouille Sauce Piquant
Categories: Cajun Main dish Poultry
Servings: 12
1 c Olive oil (for roux)
3 c Plain flour (for roux)
3 c Onions, chopped
1 c Bell pepper, chopped
3 c Geen onions, chopped
2 c Parsley, chopped
1 x Water
2 T Garlic, finely chopped
3 c Chablis wine
1/2 ts Dried mint, crushed
11 c Tomato sauce
3 T Lea & perrins
6 ts Louisiana hot sauce
5 ts Salt
1 lb Andouille, sliced 1/4" thick
2 1/2 lb Wild duck breasts
Brown off duck breasts in some olive oil. Make a roux with oil and
flour (see Justin's recipe posted earlier). Add onions, bell pepper,
green onions, and parsley to roux. Stir and cook. Add one cup water
and garlic. Cook. Add wine and some more water. Add other
seasonings and tomato sauce. Mix well. Add andouille (or smoked
sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours.
Stir occasionally. Add more salt and cayenne to your taste. Makes
about 3 gallons, so this is for alot of people. Serve over spaghetti
or rice. From Justin Wilson's "Outdoor Cooking With Inside Help"
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Winter Carrot Soup
Categories: Soups Vegetables
Servings: 5
1 T Safflower oil
4 x Carrots, grated
1 x Med onion, chopped (1/2 cup)
4 c Vegetable stock
6 oz Can tomato paste (2/3 cup)
1 T Soy sauce
1/2 ts Thyme
1/4 ts Ground cumin
1/4 ts Black pepper
GARNISH: scallion curls or Herbed Garlic Croutons (optional). In
Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion;
saute until tender, about 5 minutes. Add remaining ingredients,
increase heat, and cover. When mixture reaches a boil, reduce heat to
med and simmer for about 5 minutes. Top with garnish if desired.
VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump &
tender.
-----
----- Recipe in Meal-Master v6.2 Importable Format
Title: Yellow Split-Pea Puree
Categories: German Vegetables
Servings: 6
2 c Yellow split-peas; dry
6 c Stock, broth; or water
1 ea Onion; large, whole
1 ea Carrot; large
1 ea Turnip or parsnip; large
1/8 ts Marjoram; dried
1/8 ts Thyme; dried
1 ts Salt
1 ea Onion; small, minced
2 T Butter; melted
2 T Unbleached flour
Presoak peas, if necessary, according to package directions. Drain
well, if presoaked. In a large pot, add water or stock, whole onion,
carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas
and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash
peas and vegetables in blender or press through a sieve. In a small
frying pan, saute the minced onion in butter until lightly browned;
blend in flour and cook about 2 minutes. Add to blended peas and
vegetables. Beat until fluffy and serve hot.
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----- Recipe in Meal-Master v6.2 Importable Format
Title: Yeola's Bread Pudding
Categories: Cajun Desserts
Servings: 6
10 ea Slices stale bread
3 ea Eggs, beaten
2 c Sugar
1/2 c Oleo
1 c Raisins
1 c Pecan pieces
1 c (16 oz) fruit cocktail/juice
1 c Pet milk (12 oz)
1 c Water
2 T Vanilla butternut flavouring
Put everything in a large bowl and mix it up. Yeola says that she
uses her hands to make sure it's well blended. Then turn into a
greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and
20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help"
I've had this with a delicious Jack Daniels sauce. I've looked high
and low, but can't find the recipe. If you're ever in Lafayette
Louisiana go to Prejeans, one of the nicest Cajun restaurants around.
They serve a great bread pudding there, maybe you can talk them into
giving you their sauce recipe.
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----- Recipe in Meal-Master v6.2 Importable Format
Title: Yogurt Chicken With Garlic-Mint Dipping Sauce
Categories: Garlic Poultry Main dish
Servings: 4
1 1/2 c Plain yogurt
1 c Bread crumbs
1 x Salt & pepper to taste
4 ea Chicken thighs, skinned
4 ea Chicken legs, skinned
1 x Dipping sauce
1 x Garlic puree from 1 head
1/2 ea Small onion, coarsely cho
1 ea Thin slice ginger root, p
2 T Chopped green chilies, (c
1 ts Sugar
1 x Salt to taste
3/4 c Fresh mint leaves
1/4 c Fresh coriander (chinese
1/4 c Fresh parsley leaves
Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and
set it on your work surface. Season the bread crumbs with salt and
freshly ground pepper. Spread crumbs out on a platter and place next
to the yogurt. Place a wire rack over a baking sheet and set it
aside. Dry chicken pieces. Dip each piece into the yougurt untl
throughtly coated on both sides. Then roll each piece in the crumbs,
pressing the piece in so that the crumbs adhere. Each piece should be
evenly coated. Place chicken on the wire rack. Bake for 40 to 45
minutes. To serve, place a piece of chicken on each of 4 small plates.
Pour some sauce in a crecent on the bottom edge of each plate around
the chicken but not on it. Place the remaining chicken on a platter
and pass the remaining souce in a clear pitcher. Serve hot or at room
temperature. DIPPING SAUCE: 1 C Plain Yogurt
----------------------------------------------------------------------
---- Place all the ingredients in a blender or food processor. Flick
the motor on and off unti a thin flecked green sauce is achieved.
Serve at once.
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----- Recipe in Meal-Master v6.2 Importable Format
Title: ZIPPY CAULIFLOWER
Categories: Vegetables
Servings: 6
3 c Cauliflower
1/2 ts Low fat margarine
1 T All purpose flour
1/8 ts Red (cayenne) pepper
1/4 ts Salt
1/8 ts Pepper
3/4 c Skim milk
1/2 c Shredded low fat cheddar ch
2 T Chopped green chilies
1/4 c Fresh bread crumbs
Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt
margarine in a medium size saucepan over medium heat. In a jar with a
lid combine flour, red pepper, salt, pepper, and milk; shake until
blended. Slowly add to margarine in saucepan, stirring constantly
until smooth. Add cheese and continue stirring until smooth and
slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart
baking dish; pour sauce over cauliflower, then sprinkle with bread
crumbs. Bake 10 to 15 min or until bubbling. Cal: 73 Fat 2g.
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----- Recipe in Meal-Master v6.2 Importable Format
Title: ZUCCHINI & TOMATO CASSEROLE
Categories: Vegetables
Servings: 6
4 ea Zucchini, cubed
1 ea Pepper to taste
1 T Snipped chives
1 ts Low fat margarine
2 ea Large tomatoes, sliced
1 ts Dried leaf basil
1/2 c Shredded low fat cheddar
Preheat oven to 350F. Steam zucchini until crisp tender. Using a
slotted spoon, transfer zucchini to a shallow 2 quart casserole. Stir
pepper and chives into margarine and pour over zucchini. Cover with
tomato slices; sprinkle with basil and cheese. Bake, uncovered, 30
min. Cal 54; Fat: 2 g.
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----- Recipe in Meal-Master v6.2 Importable Format
Title: Zucchini Chocolate Cake
Categories: Chocolate Cakes Desserts
Servings: 16
2 1/2 c Flour; unbleached, sifted
1/4 c Cocoa; baking
1 ts Baking soda
1 ts Salt
1/2 c Butter or regular margarine
1/2 c Vegetable oil
1 3/4 c Sugar
2 ea Eggs; large
1 ts Vanilla extract
1/2 c Buttermilk
2 c Zucchini; unpeeled, grated
6 oz Semisweet chocolate chips
3/4 c Walnuts; chopped
Sift together flour, cocoa, baking soda and salt; set aside. Cream
together the butter, oil, and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Beat in eggs, one at
a time, beating well after each addition. Blend in Vanilla Extract.
Add dry ingredients alternately with buttermilk to creamed mixture,
beating well after each addition. Stir in zucchini. Pour batter into
a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips
and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or
until cake tests done. Cool in pan on rack. Cut into squares and
serve.
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----- Recipe in Meal-Master v6.2 Importable Format
Title: Zucchini Soup
Categories: Soups Vegetables
Servings: 4
4 c Sliced zucchini (abt. 1lb)
1 ea Small onion, chopped
2 T Butter or margarine
10 3/4 oz (1cn) cream of chick. soup
2 c Water
1 ts Salt
1/2 ts Dried basil leaves
1/8 ts Pepper
Cover and microwave zucchini, onion, and margarine in 2-Qt casserole
on high (100%), until vegetables are tender, 9 to 11 minutes. Place
soup, 1 cup of the water and the zucchini mixture in blender
container. Cover and blend on medium-high speed until smooth, about 1
minute. Return mixture to casserole. Stir in remaining 1 cup of
water, the salt, basil and pepper. Cover and microwave on high (100%)
until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and
served cold.)
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----- Recipe in Meal-Master v6.2 Importable Format
Title: Zwiebelkuchen (Onion Pie)
Categories: Vegetables German
Servings: 8
1 pk Yeast; active dry
1 ts Sugar
1 1/2 ts Salt
3 c Unbleached flour
1 T Shortening
1 c Water; 120 to 130 degrees f.
6 ea Bacon; slices, cut up
2 ea Onions; medium, sliced
1/4 ts Cumin
1/2 ts Salt
1 x Pepper; as desired
1 ea Egg yolk
1 c Sour cream
Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening
and warm water. Beat for 2 minutes. Add enough flour to make a soft
dough. Knead dough until smooth and elastic, about 5 minutes. Place
dough in a lightly greased bowl. Cover and let dough rise in a warm
place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or
onto a lightly greased baking sheet. Press up edges to make a slight
rim. Fry bacon until crisp. Remove from grease and drain on
absorbent paper. Add onions to bacon grease; cook slowly until tender
but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper
over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk
and sour cream. Pour over onions. Bake for 10 to 15 minutes longer
or until golden brown and sour cream is set. Serve warm or at room
temperature.
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