OS/2 Shareware BBS: 8 Other

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

/ OS/2 Shareware BBS: 8 Other / 08-Other.zip / ka2_12.zip / sample.txt < prev next >

Wrap

Text File | 1994-09-20 | 44KB | 1,328 lines

____________________________________________________Kitchen Assistant/2 1.1 Title: A Apple Cake Group(s): Desserts, Cakes Makes: 8 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 1/3 cup Margarine 1 cup White flour 1/2 tsp Cinnamon 1/2 tsp Nutmeg 1 tsp Baking soda, in 2/3 c water 1/3 cup Raisins 2 ea Egg whites, whipped 2/3 cup Sugar 1 cup Whole-wheat flour 1/2 tsp Ground cloves 1/2 tsp Salt 1 cup Finely chopped apple 1/3 cup Chopped Walnuts Instructions: Cream the margarine and sugar. Add dry ingredients and water alternately, then the apples. Dust the raisins and nuts with a small amount of flour and add them to the batter. Fold in the whipped egg whites. Bake in a 8 in. square nonstick pan at 350F for 30 to 40 min. or until firm. Nutrition: per: Cup(s) Calories: 295 Total Fat (g): 2 1/5 Protein (g): Saturated Fat (g): Sodium (g): Cholesterol (mg): Carbohyrates (g): ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Apple Pancakes Group(s): Fruits, Desserts, Cakes Makes: 4 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 2/3 cup Flour; Unbleached, Unsifted 1/4 tsp Salt 1/2 cup Milk 3/4 cup Butter or margarine 1/4 tsp Cinnamon 2 tsp Sugar 4 ea Eggs; Large, Beaten 2 cup Apple; Slices 2 tbs Sugar Instructions: Sift together the flour, 2 ts 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 tb sugar and the cinnamon together; toss with apples. Melt 2 ts 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 the pancake until lightly browned on both sides. Keep warm. Repeat the procedure, until all the batter and apples are used. Serve immediately. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Apple Turnovers Group(s): Fruits, Pies, Dessert Makes: 6 servings Preparation Time: Cooking Time: 30 - 35 min Ingredients: 2 1/4 cup Unbleached Flour 2/3 cup Vegetable shortening 1 Water 1 tsp Cinnamon; Ground 1/4 cup Butter 1/4 tsp Salt 6 oz Cheddar; Sharp, Shredded 3/4 cup Brown Sugar; Firmly Packed 6 ea Apples; Pared And Cored Instructions: 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. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Barbecued Pork Chops Group(s): Main Dish, Meat Makes: 8 servings Preparation Time: Cooking Time: 1 1/2 Hours Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 1/2 cup Water 2 tbs Dry mustard 4 tbs Chili sauce 1/4 cup Vinegar 3 tbs Brown sugar 8 ea Pork chops Instructions: 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. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Basic Meat Loaf Group(s): Main Dish, Meat Makes: 6 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 1 1/2 lb Lean Ground Beef 1 ea Egg; Lg 1/4 cup Onion; Chopped, 1 Sm 1/2 tsp Mustard, Dry 1/4 tsp Sage 1/2 cup Tomato Sauce 3 ea Bread Slices 1 cup Milk 1 tsp Salt 1/4 tsp Pepper 1/8 tsp Garlic Powder 1 tbs Worcestershire Sauce Instructions: You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat for the bread slices. You can use catsup, chili sauce or barbecue sauce as a topping in place of the tomato sauce. Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter. BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Beef Stroganoff Group(s): Meats, Main Dish, Microwave Makes: 4 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 1 tbs Vegetable oil 8 oz Fresh Mushrooms, Sliced 2 tbs Unbleached Flour 1 tsp Salt 1 cup Dairy Sour Cream 1 ea Medium Onino, Sliced 1 lb Sirloin Steak 1/4 cup Water 1 tsp Dry mustard 1/4 tsp Pepper 2 cup Hot Cooked Rice Or Noodles Instructions: The 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 the sour cream. Microwave uncovered until hot, about 1 minute. Serve over hot cooked rice or hot cooked noodles. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Blueberry Buttermilk Muffins Group(s): Cakes, Desserts Makes: 24 servings Ingredients: 2 1/2 cup Flour 1 1/2 tsp baking powder 1/2 tsp Soda 3/4 cup Sugar 1/4 tsp Salt 2 Eggs, beaten 1 cup Buttermilk 4 oz Butter 1 1/2 cup Blueberries Instructions: Sift the dry ingredients together in a large bowl. In another bgowl, whisk the eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in the blueberries. Spoon batter into greased muffin cups and bake til golden brown. Bake at 400 F for 20 -30 minutes. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Blueberry Parfaits Group(s): Desserts, Microwave, Fruits Makes: 4 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 1 cup Blueberries 1 pt Yogurt, frozen, vanilla 1/4 cup Apricot preserves ------------ Optional ------------ 4 tbs Almonds, slivered Instructions: In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds, if you wish. Nutrition: per: Serving Calories: 187 Total Fat (g): 1 Protein (g): 3 Saturated Fat (g): Sodium (g): 5 Cholesterol (mg): Carbohyrates (g): 42 ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Cake Brownies Group(s): Desserts, Cakes Makes: 24 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: ------------ BROWNIE ------------ 1/2 cup Butter 1/2 cup Oil 1 cup Water 4 tbs Unsweetened cocoa 2 cup Flour 2 cup Sugar 2 ea eggs 1 tsp Baking soda 1/2 cup Buttermilk 1 tsp Vanilla ------------ FROSTING ------------ 1/2 cup Butter 3 tbs Unsweetened cocoa 1/3 cup Buttermilk 1 pkg Confectioners sugar 1 cup Chopped Walnuts 1 tsp Vanilla Instructions: 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. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. Frost brownies immediately after removing from oven. Cut into squares when they cool. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Cherry Cheese Pie Group(s): Desserts, Fruits, Pies Makes: 6 servings Ingredients: ------------ PIE CRUST ------------ 1 1/2 cup Graham Cracker Crumbs 1/3 cup Butter or Margarine, Melted 1/4 cup Brown Sugar, Firmly Packed ------------ FILLING ------------ 8 oz Cream Cheese, Softened 1/2 cup Sugar 2 ea Egg Whites; Stiffly Beaten 1 Red Food Coloring 3 oz Cream Cheese, Softened 1/2 tsp Vanilla 16 oz Cherries; Pie, In Water 1/4 cup Sugar 1 tbs Cornstarch Instructions: 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. 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. Notes: 20 Graham crackers, crushed, should give you this amount of crumbs Needed. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Chicken and Rice Group(s): Maindish, Poultry, Chicken Makes: 6 servings Source/Author: Ingredients: 1 Chicken (2 to 3 pounds) Cut into serving pieces 1/4 cup Fat 1/2 cup Chopped Onion 1 Clove garlic, minced 1 lge Tomato, chopped 3 cup Hot water 1 cup Uncooked rice 1 tbs Minced parsley 2 tsp Salt 1/2 tsp paprika 1/4 tsp Pepper 1/4 tsp Saffron 1 Bay Leaf Instructions: Rinse chicken and pat dry with absorbent paper. Heat fat in a skillet over medium heat. Add onion and garlic, cook until onion is tender. Remove with a slotted spoon. set aside. Put chicken pieces, skin side down, in skillet. Turn to brown pieces on all sides. When chicken is browned, add tomato, onion, water, rice, parsley, and the dry seasonings. Cover and cook over low heat about 45 minutes, or until thickest pieces of chicken are tender when pierced with a fork. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Chicken Breasts With Rice Group(s): Main Dish, Poultry, Microwave Makes: 4 servings Ingredients: 1 ea Jar (2 1/2 oz) Dried Beef 1 ea Small Onion, chopped 2 cup Cooked Rice 1/2 tsp Seasoned Salt 2 ea Med. Stalks Celery, Chopped 1 tbs Butter or margarine 2 tbs Chopped parsley 1 1/2 lb (2 Med.) Chicken Breasts 1 paprika ------------ Optional ------------ 1 ea Jar (1 oz) Pine Nuts Instructions: 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. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Chocolate Rum Ice Cream Group(s): Microwave, Desserts Makes: 8 servings Source/Author: Ingredients: 1 cup Sugar 2 tbs all-purpose flour 2 cup Light cream; chilled 1 Egg; slightly beaten 2 oz Unsweeten baking chocolate; (2 sq.) broken in pieces 1/2 tsp Rum Extract Instructions: In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Chocolate Velvet Cheesecake Group(s): Cakes, Desserts Makes: 10 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 1 cup Vanilla Wafer Crumbs 3 tbs granulated sugar 16 oz Cream Cheese, Softened 2 ea Large Eggs 3 tbs Almond Flavored Liqueur 2 tbs granulated sugar 1/2 cup Chopped pecans 1/4 cup Margarine, Melted 1/2 cup Brown Sugar, Packed 6 oz Semi-sweet Chips, Melted 2 cup Sour Cream Instructions: Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese 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. Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Cottage Meat Loaf Group(s): Meat, Main Dish Description: A moist texture with a satisfying rich flavor, this homey loaf has a appealing topping of ketchup, mustard and brown sugar Makes: 6 Serving Preparation Time: 15 min Cooking Time: 35-45 min Oven Temp: 450°F Source/Author: Great Amercian Recipes Ingredients: 1 1/2 lb ground beef, lean 1/2 cup tomato ketchup 1/3 cup tomato juice 1/2 tsp Salt 1/2 tsp black pepper 1/8 tsp Red pepper 2 eggs, beaten 3/4 cup bread crumbs, freash 1/4 cup onions, chopped finely 2 tsp prepared mustard ------------ Topping ------------ 1/4 cup tomato ketchup 1/2 tsp prepared mustard 2 tsp brown sugar ------------ Optional ------------ - Herbs, for garnish Instructions: In an large bowl, combine ketchup, tomato juice, salt, black and red peppers, eggs, bread crumbs, onions and mustard. Mix until thoroughly blended. Add ground beef. Mix gently but thoroughly. Line 9-by-5 inch loaf pan with foil. Press in the beef mixture. In a seperate bowl, combine the topping ingredients, mixing well. Spread topping over the meat loaf. Bake at 400 degrees F for 35 - 45 minutes or until done. Drain off fat. Rest the meat loaf 5 minutes before serving. Garnish with fresh herbs, if desired. Nutrition: per: Serving Calories: 314 Total Fat (g): 17.7 Protein (g): 24 Saturated Fat (g): Sodium (g): 725 Cholesterol (mg): Carbohyrates (g): 14 Notes: Good served with spinch salad, mashed potatoes and buttered broccoli. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Crumb Coffee Cake Group(s): Cakes, Desserts Makes: 1 servings Ingredients: 2 cup all-purpose flour 1 Egg, beaten 2 cup Brown sugar 1 tsp Soda 1/2 cup Shortening Baking powder, pinch 1 cup Sour milk Instructions: Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for topping. To the remaining dry ingredients add shortening, milk and egg. Mix well and place in deep, 8" square baking dish.Cover with the 3/4 c reserved crumbs. Bake at 350 degrees for 40 minutes or until done. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Fresh Strawberry Pie Group(s): Desserts, Pies Makes: 6 servings Ingredients: 1 Baked 9-inch Pie Shell 1 1/4 cup Sugar 1 tbs Cornstarch 3 tbs Lemon Juice 3 oz (1 Pk) Strawberry Gelatin 1 qt Fresh strawberries 1 1/2 cup Water Instructions: Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Fruit Cocktail Cake Group(s): Cakes, Desserts Makes: 8 servings Ingredients: 2 cup Unbleached Flour 1 1/2 cup Sugar 2 cup Fruit Cocktail 2 tsp Baking soda 2 Large Eggs Pinch salt Instructions: Mix all ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Grilled Fish In Foil Group(s): Fish/sea Makes: 4 servings Ingredients: 1 lb Fish Fillets,Fresh or Frozen 2 tbs Margarine or Butter 1/4 cup Lemon Juice 1 tbs Chopped parsley 1 tsp Dill weed 1 tsp Salt 1/4 tsp Pepper Paprika 1 med Onion, Thinly Sliced Instructions: On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Hamburger Patties Group(s): Main Dish, Meat, Microwave Makes: 4 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 1 lb Lean Hamburger 1 ea Slice Bread, Cubed 1/2 tsp Salt 1 tsp Worcestershire Sauce 1 ea Small Onion, chopped 2 tbs Catsup 1 1/2 tsp prepared mustard 1 tsp Prepared horseradish Instructions: Mix all ingredients. Shape into 4 patties, about 3 1/2 inches in diameter. Place in square baking dish 8 x 8 x 2-inches. If desired, brush each patty with additonal catsup. Cover loosely and microwave on high (100%) 5 minutes; turn dish one-quarter turn. Microwave until done, 2 to 3 minutes. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Honey Basted Turkey Group(s): Main Dish, Poultry Makes: 10 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 6 lb Turkey 1/2 cup Soya Sauce 1 1/2 tsp Ground Ginger 2 ea Cloves garlic, minced 1/2 cup Oil 2 tbs Honey 1 1/2 tsp Dry mustard Instructions: 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. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Irish Lamb Stew Group(s): Main Dish, Meat Makes: 6 servings Source/Author: Ingredients: 1 ea Boneless leg of lamb 2 ea Medium onions, chopped 2 tbs Flour 1 tsp Salt 1/4 tsp rosemary 1 lb Potatoes, cut into pieces 2 ea Small rutabagas, cubed 1 ea Jar of boiled onions 3 tbs Oil 1 ea Clove of garlic, minced 2 cup Beef stock 1 Black peper to taste 1 ea Bay Leaf 6 ea Carrots sliced 1 lb Frozen peas Instructions: Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove lamb 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. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Lean Pork Breakfast Patties Group(s): Pork, Breakfast, Microwave Makes: 6 servings Source/Author: Ingredients: 3/4 cup Shreds of whole bran cereal 1/3 cup Apple Juice 1/2 lb Center cut pork loin, Ground 1/4 tsp Fennel seed 1/4 tsp Dried rosemary leaves, Crushed 1/8 tsp Salt 1/8 tsp Hot Pepper Flakes Instructions: In medium bowl, combine cereal and apple juice. Let stand 5 minutes. Add remaining ingredients; mix well. Shape into six patties. Heat broiler. Place patties on oiled broiler pan. Broil 4-5 inches from heat for 4-5 minutes on each side, or until no longer pink. Makes 6 patties. Microwave directions: Prepare patties as directed above. Place on microwave-safe roasting rack; cover with waxed paper. Microwave on high for 5-6 minutes or until no longer pink, turning patties and rearranging once halfway through cooking. Nutrition: per: Slices Calories: 80 Total Fat (g): 3 Protein (g): 10 Saturated Fat (g): 1 Sodium (g): 140 Cholesterol (mg): 24 Carbohyrates (g): 7 ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Pinapple Limeade Group(s): Beverages Makes: 8 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 1/2 cup Sugar 3 cup Pineapple Juice 1/2 cup Lime Juice 1 qt Sparkling Water; Chilled Instructions: Mix all ingredients except the sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Pork Chops and Rice Group(s): Main Dish, Meat Makes: 4 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 4 ea Pork chops, lean 1 tsp Salt 1 cup Rice 1 Flour 2 cup Water 2 tbs Oil 1 can Cream of mushroom soup 1/4 cup Water Instructions: Bring 2c salted water to boil. Add uncooked rice; cook until tender. Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c water. Cover and cook 15 minutes. Line casserole with rice, cover with chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Quick Beef Stew Group(s): Main Dish, Meat Makes: 5 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 1 lb Cooked Beef 3 ea Med Potatoes 1 ea Envelope Onion Soup Mix 2 1/4 cup Water 4 ea Med Carrots 1 cup Sliced Celery 3 tbs Unbleached Flour Instructions: Cut-up the Cooked Beef, this should make about 2 - 2 1/2 cups. Cut the Carrots into 2 1/2-inch Strips. pare the potatoes 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. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Quick Cherry Dessert Group(s): Desserts Description: This is quick to prepare and bake. It taste homemade, through it's as easy to make as a cake mix. Makes: 16 Serving Preparation Time: 10 Min Cooking Time: 45-50 min Oven Temp: 350°F Ingredients: 1 cup butter (2 Sticks) 1 1/2 cup granulated sugar 4 eggs 1 tsp Almond extract 2 cup all-purpose flour 2 tsp baking powder 1 can cherry pie filling ------------ Optional ------------ - powdered sugar to dust, over top Instructions: In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. add the almond extract. Stir in the flour and baking powder. Mix until smoooth. Butter a 13-by-9 inch cake pan. Turn the mixture into the pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350°F for 45-50 minutes or until golden and cake test done. Filling will sink into the cake while baking. To serve cut into 16 pieces. Place bottom side on seving plate. Dust with powder sugar, if desired. Nutrition: per: Serving Calories: 298 Total Fat (g): 13.1 Protein (g): Saturated Fat (g): Sodium (g): 172 Cholesterol (mg): Carbohyrates (g): 42.9 Notes: For blueberry dessert, substitute blueberry pie filling for the cherry filling. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Salmon Steaks With Wine Sauce Group(s): Main Dish, Fish/Seafood Makes: 2 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 8 oz (2) Salmon Steaks 2 tsp Cooking oil 1 tbs Butter or margarine 1 tsp Cornstarch Dash White Pepper 1/2 cup Half & Half Light Cream 1 lge Beaten Egg Yolk ------------ optional ------------ 2 tbs Dry White Wine Seedless Green Grapes Instructions: 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. Notes: The salmon steaks may be either fresh or frozen. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Sangria Group(s): Beverages Makes: 12 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 25 oz Red Wine; Dry, 1 bottle 1/3 cup Frozen Lemonade 1/2 cup Brandy 1/2 cup Orange-Flavored Liqueur 1/3 cup Orange juice 1/4 cup Lemon Juice 2 cup Ginger Ale; Chilled Instructions: Mix all ingredients except ginger ale; refrigerate until chilled. Just before serving, stir in ginger ale. Garnish with fruit, if desired. Notes: Use 1/2 of a 6-oz can of concentrate for the Frozen Lemonade. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Shrimp Creole Group(s): Main Dish, Fish/Seafood Makes: 6 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 2 lb Fresh shrimp, heads off 1 qt Water 1/2 cup Vegetable oil 3 med Yellow onions, chopped 2 lge Bell peppers, chopped 5 Celery ribs, chopped fine 10 lge tomatoes, peeled&seeded 2 tsp Salt 1 tsp Ground red pepper 1/2 tsp Ground black pepper 1/2 tsp Ground white pepper 1 tbs Fresh thyme or 2 t dried 1 tbs Fresh basil or 2 t dried 1 1/2 tsp Sugar 5 Bay leaves 1 cup Green onions, chopped 1 cup Parsley, chopped Instructions: 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. 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. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Sliced Baked Potatoes Group(s): Vegetables Description: This gives the bland potato a lot of new falvor. Makes: 4 Serving Preparation Time: 15 mins. Cooking Time: 1 hour Oven Temp: 425°F Ingredients: 4 med potatoes 1 tsp Salt 2-3 tbs Butter, melted 2-3 tbs Fresh herbs, chopped such as parsley, chives, thyme, or sage or 2-3 tsp of dried herbs. 4 tbs cheddar chesse, grated 1 1/2 tbs Parmesan chesse Instructions: Peel potatoes if skin is tough, otherwise just scrub and rinse them. Cut potatoes in thin slices but not all the way through. Use a handle of a spoon to prevent the knife from cutting all the way. Put patotoes in a baking dish. Fam them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake patotoes at 425 degrees F for 50 minutes. Remove from oven. Sprinkle with chesses. Bake potatoes for another 10 to 15 minutes until lightly browned, chesses are melted and patotoes are soft inside. Check with a fork. Nutrition: per: Serving Calories: 235 Total Fat (g): 8.8 Protein (g): 5.6 Saturated Fat (g): Sodium (g): 732 Cholesterol (mg): Carbohyrates (g): 33.2 Notes: You can use caraway seeds or cunin in place of herbs. Use about 1 1/2 tsp. for 4 large potatoes. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Stuffed Bell Peppers Group(s): Beef, Main Dish Makes: 4 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 4 med Green Bell peppers 1/4 cup Vegetable oil 1 med Onion, finely chopped 2 Cloves, minced garlic 1/2 lb ground beef 1/2 tsp Salt 1/2 tsp Pepper 1/2 tsp Thyme 1/2 cup Drained stewed tomatoes 1 cup Cooked Rice 1 tbs Parsley Instructions: Cut top off each pepper and remove seeds and veins. Blanch in boiling water for 3 to 4 minutes. Remove and let cool. In a skillet, heat oil, add onion and garlic and saute for 4 to 5 minutes. Add meat, salt, pepper and thyme and cook until meat is browned. In a large mixing bowl, combine the meat, tomatoes, rice and parsley. Stuff each pepper with the meat mixture, place top back on each and bake in a preheated 325 degree F. oven for 20 to 25 minutes. You may use yellow or red peppers as a substitute for eye appeal. One of my favorite serving tricks to use green, red, yellow peppers in this preparation. Then, use a large, well garnished platter for the cooked peppers. If you use a creole type suace, the affect is truely spectacular. You can cut the peppers in half lenghtwise in order to add plate coverage. This is especially important if the peppers are small. It gives the appearence of quantity with out the bulk. When I do this I increase the cooked rice to 1 1/2 cups. Your mileage may vary! ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Sweet 'N' Sour Pork Group(s): Main Dish, Meats, Microwave Makes: 6 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 1 1/2 lb Fresh Pork Shoulder 8 oz (1 cn) Pineapple Chunks 3 tbs Cornstarch 1 tbs Imported Soy Sauce 1/8 tsp Pepper 1 ea Small Green Pepper 1 ea Med. Onion, Sliced 1/4 cup Packed Brown Sugar 2 tbs Lemon Juice 1 tsp Salt 1/8 tsp Ground Ginger 6 oz (1 Pk) Frozen Pea Pods Instructions: 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. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Tangy Short Ribs Group(s): Main Dish, Meat, Microwave Makes: 5 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: 4 lb Short Ribs 1 ea Large Onion, Sliced 1 ea Clove Garlic, Finely Chopped 2 tsp Chil Powder 1/2 tsp Pepper 3/4 cup Lemon Juice 1/2 cup Steak Sauce 2 tsp Salt 1 1/2 tsp Ground Cumin Instructions: 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. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Texas Brownies Group(s): Cookies, Desserts Description: This recipe makes a large pan of tender brownies that are quick to prepare, using ingredients that are handy in the kitchen. Makes: 48 Serving Preparation Time: 15 minutes Cooking Time: 20 minutes Oven Temp: 400°F Ingredients: 2 cup Flour, all-purpose 2 cup Sugar, granulated 1/2 cup Butter or margarine, (1 stick) 1/2 cup shortening 1 cup coffee, brewed strong or water 1/4 cup unsweeten cocoa, dark 1/2 cup Buttermilk 2 eggs 1 tsp Baking soda 1 tsp Vanilla ------------ Frosting ------------ 1/2 cup Butter or margarine, (1 stick) 2 tbs cocoa, dark 1/4 cup Milk 3 1/2 cup powdered sugar, unsifted 1 tsp Vanilla Instructions: In a large mixing bowl, combine the flour and the sugar. In a heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well using a wooden spoon or at high speed on an electric mixer. Pour into a well buttered 17 1/2-by-11 inch jelly roll pan. Bake at 400 degrees F for 20 minutes or until brownies test done at the center. While brownies are baking, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat until boiling, stirring. Mix in the powdered sugar and vanilla until smooth. Pour the warm frosting over the brownies as soon as you take them out of the oven. Cool. Cut into 48 bars. Nutrition: per: Serving Calories: 145 Total Fat (g): 6.6 Protein (g): 1.1 Saturated Fat (g): Sodium (g): 63 Cholesterol (mg): Carbohyrates (g): 21.3 Notes: If you don't have buttermilk handy, subsitute 2 tsp. vinegar or lemon juice. Mix into 1/2 milk. ____________ ____________________________________________________Kitchen Assistant/2 1.1 Title: Vanilla Cheesecake Group(s): Cakes, Desserts Makes: 8 servings Source/Author: ~~ Kitchen Assistant/2 Samples Ingredients: ------------ PASTRY ------------ 1 2/3 cup all-purpose flour 1 Pinch of Salt 1/2 cup Butter, cut in small pieces 1 tbs Butter; (add to above) 2 tbs Sugar 1 Egg 4 tbs Ice water ------------ FILLING ------------ 1 1/2 lb Cream cheese 1/4 cup Oil 1 1/4 cup Sugar 3 Eggs; separated 1/4 cup Cornstarch 5 Drops vanilla extract 1/2 cup Milk Instructions: Sift flour and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles bread crumbs. 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 a pie plate without stretching. Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large 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 toothpick 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. ____________