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---------- Recipe via Meal-Master (tm) v7.04
Title: MUSHROOM SOUFFLE
Categories: Eggs
Servings: 8
1 lb Mushrooms,sliced 4 Eggs, well beaten
1/2 c Butter,melted 1 1/2 c Milk
10 Slices white bread 3/4 ts Salt
1/2 c Onion,finely chopped 1/4 ts Pepper
1/2 c Celery,finely chopped 1 cn Cream of mushroom soup
1/2 c Green pepper,finely chopped 1 c Grated Cheddar cheese
1/2 c Mayonnaise
Saute mushrooms in butter.Reserve.Butter bread and cut into 1" cubes.Put
half of the bread in a shallow 2 qt. baking dish. Crumble mushrooms and
remaining ingredients,except soup and cheese.Spoon over bread,top with 1/2
of remaining bread.Refrigerate overnight.Before baking,spread soup over
all.Top with remaining bread.Bake @ 300 degrees for 40 minutes.Sprinkle
with cheese and bake 20 minutes more.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CREOLE OMELET
Categories: Cajun, Eggs
Servings: 6
3 tb Vegetable oil 8 lg Eggs
12 oz Potatoes, peeled and thinly 1/2 ts Salt
Sliced, about 2 cups 1/2 ts Ground red cayenne pepper
1 md Red bell pepper, cored, 1 pk (10 oz) frozen whole okra,
Seeded and cut into thin Thawed
Strips, about 1 cup 4 oz Cooked ham, diced, about
1 md Onion,diced, about 3/4 cup 1 cup
1 md Rib celery, cut into thin Fresh parsley sprigs,
2" strips, about 1/2 cup Optional
In a 12" skillet with heat proof handle over medium-high heat, heat oil.Add
potatoes,red bell pepper,onion and celery.Cook about 12 minutes,stirring
frequently until vegetables are tender.Meanwhile, in medium-size bowl,beat
eggs,1/3 cup water,salt and ground red pepper until well blended.Pour egg
mixture into skillet;scatter okra and diced ham over top.Reduce heat to
medium.Cook 10 minutes until sides and bottom of omelet are
set.Meanwhile,heat broiler.Place skillet under broiler,6" from heat
source;broil 3 to 5 minutes until top of omelet is puffy and just
set.Garnish with parsley,if desired. Makes 6 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: BUTTERMILK WAFFLES WITH RASPBERRY SAUCE
Categories: Breakfast
Servings: 4
2 c Flour 1 tb Sugar
1 tb Baking powder 1 1/4 c Buttermilk
1/2 ts Baking soda 3 Eggs
1/2 ts Salt 6 tb Butter, melted
------------------------------RASPBERRY SAUCE------------------------------
2 pk (10 oz) frozen raspberries Grated rind of 1 orange
1/2 c SUPERFINE sugar
Stir dry ingredients into a large bowl.Beat buttermilk and eggs at low
speed using whisk attachment of Handy Mixer cordless beater in a medium
bowl.Slowly add melted butter.Make a well in center of flour mixture.Add
buttermilk mixture to well using a beater attachment,slowly blending at low
speed until all liquid ingredients are incorporated. Then beat at high
speed until smooth,reserve liquid.Puree raspberries in food processor or
blender until smooth.Blend in sugar and orange rind and enough of reserved
liquid until sauce is desired thickness. Pour 1 cup of waffle batter into a
preheated,well greased waffle iron and cook until golden.Serve with
Raspberry Sauce.Garnish with walnuts and fresh raspberries,if
desired.Serves 4.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CAFE BEAUJOLAIS SOUR CREAM WAFFLES
Categories: Breakfast
Servings: 8
-------------------------------SAUTEED APPLES-------------------------------
2 tb Butter 1/8 ts Cinnamon
1 md Apple, peeled, cored and 1 1/2 ts Brown sugar
Sliced
----------------------------------WAFFLES----------------------------------
2 c Flour 1 c Sour cream
2 1/2 ts Baking powder 1 1/2 c Milk
3/4 ts Baking soda 3/4 c Plus 2 tbsp. melted butter
1/2 ts Salt Or corn oil
1 1/2 tb Sugar 1/2 c Chopped toasted pecans
4 Eggs, separated
Sauteed Apples: Melt butter in a 8" skillet over moderate heat. Add apples
and cook,stirring frequently,2 to 3 minutes.Stir in cinnamon and
sugar;reduce heat to low and cook,covered,2 to 3 minutes,until tender and
golden brown.Cool slightly.
Waffles: Sift together dry ingredients.Beat egg yolks with sour cream,milk
and melted butter in separate bowl until blended.Stir into dry ingredients
until blended well.Stir in apples and pecans. Beat egg whites until
stiff,moist peaks form.Stir about 3 tbsp. of the beaten whites into the
batter,then gently fold in remaining egg whites until just combined. Pour
or ladle batter over center 2/3 of hot waffle iron.Close lid cook about 4
minutes,until steam no longer emerges from the crack. Remove waffle.Keep
warm in a warm oven while you cook the rest. Makes 8 waffles.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: SCOTCH OATMEAL WAFFLES
Categories: Breakfast
Servings: 2
1 1/2 c Elam's Scotch-style oatmeal 1 c Milk
1/4 c Brown sugar 2 Eggs
2 1/2 ts Baking powder 1/3 c Cooking oil
3/4 ts Salt
Combine first 4 ingredients in bowl;mix.Combine and mix milk, eggs and
oil.Add liquids to dry ingredients;mix.For each waffle, pour 1/2 of batter
(1 1/3 cups) into preheated 9" square waffle iron.Spread over grid at
once.Close iron;bake until done and nicely browned.Serve hot with butter
and maple syrup,honey, applesauce or preserves.Yield: 2 - 9" waffles or 8 -
4" waffles.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: TOSTADA WAFFLES
Categories: Breakfast
Servings: 4
--------------------------BLENDER CORNMEAL WAFFLES--------------------------
1 Egg 2 tb Cornmeal
3/4 c Milk 2 ts Baking powder
1/4 c Vegetable oil 2 ts Sugar
1 c All-purpose flour 1/4 ts Salt
------------------------------TACO MEAT SAUCE------------------------------
1 lb Ground lean beef 1 pk Dry Taco Seasoning mix
----------------------------------TOPPING----------------------------------
1 c Shredded Cheddar cheese 1/2 c Sour cream
2 c Shredded lettuce Sliced ripe olives
1 md (about 1 c) chopped tomato
Waffles: Preheat waffle maker.Place all ingredients into Osterizer- blender
container.Cover;process at a medium speed until dry ingredients are
moistened.Do not over blend.Pour 1/2 cup batter over center of grids.Close
waffle maker.Bake until golden,about 2 minutes.Yield:4 waffles.
Meat Sauce: Prepare mix according to package directions.Place 1/4 cup sauce
on each waffle.Add toppings.
Toppings: On each waffle,top meat sauce with 2 tbsp. cheese,1/4 cup lettuce
and 2 tbsp. tomato.Garnish with 1 tbsp. sour cream and olives. Serve
immediately.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: JAMES RIVER WAFFLES
Categories: Breakfast
Servings: 4
3 Eggs,separated 2 ts Baking powder
2 c Buttermilk 1 ts Baking soda
2 c Flour 6 tb Melted butter
1/2 ts Salt
Beat egg yolks until light.Stir in 1 cup buttermilk.Sift together dry
ingredients and beat into yolk mixture.Stir in remaining buttermilk and
butter.Beat egg whites until stiff and fold in.Bake in hot waffle iron.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CREAM-FILLED WAFFLES
Categories: Breakfast
Servings: 4
----------------------------------WAFFLES----------------------------------
1/4 c Sugar 1/2 c Plus 1 tbsp. butter
2 c Plus 2 TB warm milk (110°) 4 Eggs
2 pk Active dry yeast Grated peel of 1/2 lemon
3 1/2 c All-purpose flour Oil
Pinch salt
----------------------------------FILLING----------------------------------
1 1/4 c Whipping cream Add. powdered sugar, sifted
1/4 c Powdered sugar,sifted
Waffles: Stir pinch of salt into warm milk;sprinkle with yeast.Let stand 5
minutes or until surface is frothy.Stir gently to moisten any dry particles
remaining on top.Sift flour,remaining sugar and salt into large bowl.Melt
butter;cool slightly.Lightly beat butter,eggs and lemon peel into yeast
mixture.Pour into flour mixture.Beat well until batter begins to
bubble.Cover and let rise in warm place 25 minutes. Heat waffle
iron,brushing inside well with oil.Put a little of the batter in waffle
iron for each waffle.Cook until golden brown,5 to 7 minutes,depending on
temperature of iron.Break up waffles into sections.Cool on rack. Filling:
Beat cream and powdered sugar until stiff.Put into pastry bag fitted with
fluted nozzle.Fill pairs of cooled waffles with piped whipped cream
mixture.Sprinkle with additional powdered sugar.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: BASIC EGG-PASTA RECIPE
Categories: Mixes
Servings: 1
3/4 c Unbleached all-purpose 1 Egg
Flour
Combine the flour and egg in the mixing bowl of a food processor fitted
with a steel blade.Process for a few minutes.The dough will look very
granular,like yellow-colored,uncooked cream of wheat.Pinch the dough.It
should stock together.If it does not stick,mix in a bit of oil or water.
Form a ball with the dough and knead for a few minutes on a lightly floured
board.It will become smooth and hard(much harder than bread dough).In a few
minutes,the dough should look satiny and smooth.Wrap it in plastic and let
rest for about 30 minutes. Then roll out the dough through a pasta roller
or by hand.Sprinkle additional flour on the dough as needed to prevent
sticking.The dough is quite forgiving and can be handled easily. When the
rolled-out pasta sheet feels dry,not sticky,cut into noodles by hand or
with the machine. If you have a pasta drying rack,hang the cut pasta on the
rack.If not,wrap the noodles around your hand to form a nest and set it on
a lightly floured board.Toss with flour on occasion to allow the pasta to
dry evenly. Fresh pasta cooks quickly.Add it to boiling water and test a
strand every 15 seconds until done. Sometimes,I vary this recipe by adding
1 1/2 tsp. of olive oil and up to 1 tbsp. of a flavoring ingredient,such as
minced fresh herbs or garlic,tomato paste or pureed beets. Keeping the same
proportions of 1 egg to 3/4 cup flour,the recipe can be multiplied as many
times as needed.A 1 egg recipe will feed 1 or 2 people for a main course;a
2 egg recipe feeds 2 to 3.An average size food processor will handle a 3
egg recipe easily.If you need to make more,it is a good idea to make
several batches.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: EXTRA CHEESE LASAGNE
Categories: Italian, Vegetarian
Servings: 6
2 Egg pasta recipe(above) 4 c Seasoned Italian tomato
1 lb Ricotta cheese Sauce
2 cl Garlic, minced 2 c Grated provolone cheese
10 oz Frozen chopped spinach, 2 c Grated mozzarella
Thawed and drained 1 c Freshly grated Parmesan
1 Egg Cheese
1 ts Salt
Prepare the pasta dough according to recipe directions.Cut into strips
about 13" long and 3" wide.You will need to gather all the trimmed scraps
and reroll the dough to make enough noodles.This recipe should work out
exactly if you roll your dough thin. Combine the ricotta,garlic,spinach,egg
and salt.Mix well by hand or in food processor. To assemble the
lasagne,pour a little bit of sauce in the bottom of a 9 x 13" baking
dish.Cover with a layer of noodles,then layer of sauce.Sprinkle a layer of
provolone,a layer of mozzarella,then a layer of Parmesan.Cover with a layer
of noodles,then sauce,then the ricotta cheese mixture.Top with a layer of
noodles,sauce and the grated cheeses. Finish with a layer of noodles,sauce
and grated cheese. Cover the lasagne lightly(if you are using aluminum
foil,make a tent with the foil so it doesn't touch the top of the lasagne).
Bake for 1 hour @ 350 degrees.Remove the cover and bake for an additional
30 minutes.Allow the lasagne to set 10 minutes before serving.This lasagne
will be quite firm and can be served in tidy- looking squares.Serves 6
generously.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CHICKEN-BROCCOLI PIE
Categories: Chicken, Pies
Servings: 8
3 c Shredded Cheddar cheese Drained
(12 oz.) 1 1/3 c Milk
1 1/2 c Cut-up cooked chicken 3 Eggs
2/3 c Finely chopped onion 3/4 c Bisquick baking mix
1 pk (10 oz) frozen chopped 1/4 ts Pepper
Broccoli, thawed and 1/8 ts Dried thyme leaves
Heat oven to 400 degrees.Mix 2 cups of the cheese,chicken,onion and
broccoli in greased pie plate,10 x 1 1/2". Beat remaining ingredients
except cheese with wire whisk or hand beater until almost smooth,about 1
minute.Pour into plate. Bake until knife inserted in center comes out
clean,25 to 30 minutes Top with remaining cheese.Bake just until melted,1
or 2 minutes.Cool 5 minutes.Serves 6 to 8.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CALIFORNIA CHEESEBURGER PIE
Categories: Hamburger, Pies
Servings: 8
1 lb Ground beef 3/4 c Bisquick baking mix
2 Tomatoes, sliced 1 1/2 c Shredded lettuce
1 1/2 c Chopped onion 1 1/2 c Milk
1 c Shredded Cheddar cheese 16 Slices dill pickle
1/2 ts Salt 3 Eggs
1/4 ts Pepper
Heat oven to 400 degrees.Grease pie plate,10 x 1 1/2".Cook and stir beef
and onion in 10" skillet until beef is brown;drain.Stir in salt and
pepper;spread in plate.Beat baking mix,milk and eggs with wire whisk or
hand beater until almost smooth,about 1 minute. Pour into plate. Bake 25
minutes.Top with tomatoes and cheese.Bake until knife inserted in center
comes our clean,5 to 8 minutes.Cool 5 minutes. Top with lettuce and
pickles.Makes 6 to 8 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: TUNA MELT PIE
Categories: Fish, Pies
Servings: 8
2 md Onions, chopped 2 cn (6 1/2 oz) tuna, drained
1 c Bisquick baking mix 3 Eggs
1 1/4 c Milk 2 Tomatoes, thinly sliced
1/4 c Butter 2 c Shredded Cheddar cheese
1/8 ts Pepper
Heat oven to 400 degrees.Grease square baking dish,8 x 8 x 2". Cook onions
and margarine in 10" skillet over low heat,stirring occasionally,until
onions are light brown.Sprinkle tuna,1 cup of the cheese and the onions in
dish. Beat baking mix,milk,pepper and eggs with wire whisk or hand beater
until almost smooth,about 1 minute.Pour into dish. Bake until knife
inserted in center comes out clean,25 to 30 minutes.Top with tomato slices
and remaining cheese.Bake until cheese is melted,3 to 5 minutes.Cool 5
minutes.Serves 6 to 8.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: RIGODON
Categories: Italian
Servings: 4
1 1/2 c Cream 4 Eggs
3/4 c Milk 1 1/2 c Cubed meat
1 Slice bacon, optional, 1 tb Chopped fresh parsley
Depending on meat chosen 1/4 ts Salt
1 tb Butter 1/2 ts Freshly ground black pepper
3/4 c Cubed brioche 1/2 c Cubed mozzarella cheese
1 Green onion,sliced 1 tb Freshly grated Parmesan
1 1/2 tb Flour Cheese
In a small saucepan,bring milk and cream to a boil.Set aside.Saute bacon
until crisp;drain and crumble.Set aside.Place butter in saucepan over
medium heat and toss brioche cubes to brown.Halfway through, place chopped
green onion in pan and saute with brioche until wilted. Set aside. In a
large bowl,whisk together flour and eggs until smooth.Add meat,
parsley,salt,pepper and mix again.Pour into greased 8 x 8" baking dish.
Sprinkle mozzarella cheese cubes evenly over top,followed by toasted
brioche-onion mixture.Sprinkle with Parmesan cheese and crumbled bacon.
Bake until set and lightly browned,about 30 minutes.Let cool at least an
hour before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: SOUTH OF THE BORDER CREPE STACK
Categories: Mexican, Hamburger
Servings: 6
4 Crepes 1 8 oz. jar taco sauce
1 lb Ground beef, browned and 3/4 c Shredded Cheddar cheese
Drained 1 md Tomato, cut into thin
1/2 c Chopped green pepper Wedges
1 cn (16 oz) refried beans
Prepare crepes.Heat ground beef,green pepper,beans and taco sauce in 10"
skillet,stirring constantly until hot.Place 1 crepe in ungreased pie
plate,9 x 1 1/4" or 10 x 1 1/2";spread with 1/3 of the beef
mixture.Sprinkle with 1/4 cup of the cheese;place 1 crepe on top. Repeat
with remaining beef mixture,cheese and crepes.Cover pie plate with aluminum
foil.Bake 10 minutes.Remove foil;arrange tomato wedges on crepe in circle
about 1" from edge.Garnish with sour cream or guacamole,if desired.Cut into
wedges.6 Servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CHINESE STYLE BEEF AND VEGETABLE WRAP-UPS
Categories: Chinese, Hamburger
Servings: 4
4 Crepes Drained
1/4 c Chopped onion 2 c Chopped cabbage
1/4 c Hot water 1 oz Pkg. fried rice seasoning
2 tb Vegetable oil Mix
1 lb Ground beef, browned and
Prepare crepes.Pour oil into rectangular baking dish,13 x 9 x 2". Mix
remaining ingredients in 10" skillet.Heat over medium heat until hot.Spoon
down center of crepes.Fold ends of crepes over brown mixture. Place folded
sides down in dish.bake until crepes are crisp,10 to 15 minutes;drain.Serve
with sweet and sour sauce,if desired.6 Servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CHEESY GARDEN TUNA-FILLED CREPES (Microwave Recipe)
Categories: Fish, Microwave
Servings: 4
4 Crepes 1 cn (7 3/4 oz) tuna, drained
1/2 c Chopped celery 2 c Frozen broccoli,cut up
1/4 c Chopped onion 2 c Shredded Cheddar cheese
Prepare crepes.Place broccoli in 1 1/2 qt. microwave safe casserole. Cover
and microwave as directed on pkg.;drain.Stir in 1 1/2 cups cheese and the
remaining ingredients.Microwave covered on high 1 minute. Spoon onto
crepes;roll up.Arrange in square microwave dish,8 x 8 x 2"; sprinkle with
remaining cheese.Cover loosely with plastic wrap and microwave on high
until cheese is melted,2 to 3 minutes.4 Servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: EGG BASKETS
Categories: Eggs
Servings: 3
1 pk Pepperidge farm French Rolls 3 tb Milk
2 tb Butter or margarine 1/2 ts Seasoned salt
1/3 c Chopped scallions 1/4 ts Salt
6 Eggs 1/4 ts Pepper
Preheat oven to 425 degrees.With sharp knife,remove the top and center of
each roll,leaving a shell about 1/2" thick.Place shells in oven to
brown,about 15 minutes.Melt butter and saute scallions.Beat eggs and milk
together with seasonings.Pour into pan with scallions and scramble.Spoon
into baked shells and serve.Garnish with parsley or paprika,if
desired.Makes 3 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: BREAKFAST MUFFINS
Categories: Breads
Servings: 12
1 Egg 1/2 ts Baking soda
2 tb Sugar 1/2 ts Salt
1 c Sour cream 1 pk (2 1/2 oz) Carl Buddig Ham,
1 tb Shortening,melted Finely chopped
1 ts Prepared mustard 1/2 c Shredded Wisconsin Swiss
1 1/3 c Sifted flour Cheese
1 ts Baking powder
Beat egg until light.Add sugar,sour cream,shortening and mustard; stir
well.Add dry ingredients;stir just until moistened;do not overbeat.
Gently,stir in ham and cheese.Fill greased muffin tins 3/4 full.Bake @ 400
degrees 20 to 25 minutes.Yield: 12 muffins or 32 mini-muffins.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: BRUNCH EGGS
Categories: Eggs
Servings: 8
8 Slices bread,cubed 2 c Milk
1/2 lb Cheddar cheese,cubed 1/2 ts Salt
1 lb Bacon,crisp fried, 1/2 ts Dried mustard
Crumbled Dash pepper
1 cn (4 oz) mushrooms, optional Dash paprika
3 Eggs, beaten with:
In casserole dish,layer bread,cheese and bacon.Beat others and pour over
top.If using mushrooms,drain and pour over top.Bake @ 350 degrees for 50
minutes.
* Best if left in refrigerator overnight and baked in the morning.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: SAUSAGE BISCUITS
Categories: Pork, Breads
Servings: 12
-----------------------------------SOLIDS-----------------------------------
1/2 lb Sausage,cooked and drained 4 oz Grated Cheddar cheese
1 1/2 c Bisquick (about 1 cup)
----------------------------------LIQUIDS----------------------------------
1 lg Egg 1/4 ts Salt
2 tb Milk
Mix together Bisquick and cheese,then add sausage.
Mix liquids, then add to solid mixture. Shape into small balls, flatten
slightly. Bake @ 350 degrees 20 minutes on ungreased cookie sheet.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: MACKINAC ISLAND OMELET
Categories: Eggs
Servings: 4
4 Eggs, separated 2 tb Butter
6 oz Process cheese spread 1/2 c Strawberry Preserves
2 tb Milk 2 tb Sliced almonds,toasted
Dash of salt
Beat egg whites until stiff but not dry.Beat combined yolks,milk and salt
until thick and lemon colored.Fold into egg whites.Melt butter in 10"
ovenproof skillet over medium-high heat.Add egg mixture cook 3 minutes or
until underside is golden brown.Bake @ 325 degrees 10 to 12 minutes or
until knife inserted near center comes out clean. Remove from oven.Make a
deep crease across center of top.Place cheese spread on half of
omelet;continue baking until process cheese spread begins to melt.Slip
spatula underneath,tip skillet to loosen and gently fold in half.Combine
preserves and almonds;heat thorough- ly, stirring occasionally.Serve over
omelet.Makes 4 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: WAIST-WATCHING WESTERN OMELETS
Categories: Eggs
Servings: 4
1 ts Vegetable oil Julienne strips, about 1
1 md Red bell pepper, cored, Cup
Seeded and cut into thin Salt and black pepper, to
Strips Taste
1 md Green bell pepper, cored, 4 lg Eggs
Seeded and cut into thin 4 lg Egg whites
Strips Fresh parsley sprigs, opt.
4 oz Turkey ham, cut into
In 10" nonstick skillet over medium-high heat,heat oil;add red and green
peppers and turkey ham;cook 2 to 3 minutes,stirring frequently until
peppers are crisp-tender.Season lightly with salt and pepper; remove from
heat;keep warm.In small bowl using wire whisk or fork, beat 1 egg and 1 egg
white until blended and frothy.Spray 6" nonstick skillet or omelet pan with
nonstick vegetable spray;set over medium heat.Pour egg mixture into
skillet;using flat side of fork,stir briskly in circular motion while
shaking pan back and forth over heat.When liquid has just begun to set,stop
stirring;let omelet cook 30 to 40 seconds longer until edges and bottom are
set but center is still soft. Loosen omelet around edges with spatula until
it moves freely;remove from heat.Arrange 1/4 reserved pepper mixture on
side of omelet farthest away from skillet handle.Tilt handle of skillet
up;using spatula,lift edge of omelet nearest handle up and over
peppers.Slide omelet onto plate;garnish with parsley sprig,if desired.Serve
immediately;repeat to make three more omelets.Makes 4 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: IN THE SPIRIT SEAFOOD STRATA
Categories: Seafood
Servings: 8
3 c Oyster crackers 1/2 ts Lemon pepper seasoning
2 Envelopes lobster bisque 1 c Frozen peas
Dry soup mix 8 oz Frozen crabmeat, thawed
3/4 c Chopped green onions with Cherry tomatoes, optional
Tops Green onion tops, optional
3 tb Lemon juice 8 Eggs
1 c Sliced, drained water 2 c Milk
Chestnuts
Sprinkle 2 1/2 cups of the oyster crackers over the bottom of greased 13 x
9 x 2" baking dish.Layer onions,water chestnuts,peas and crabmeat
crackers.Top with remaining crackers.Blend together remaining ingredients
and pour over layers.Cover and refrigerate several hours or overnight. Bake
in preheated 350 degree oven until golden brown,30 to 35 minutes. Cut into
squares to serve.Garnish with tomatoes and green onions,if desired.Makes 8
servings.
* Please Note: To keep down cost,use 1/2" slices of new imitation crabmeat
sticks,termed "Surimi" in place of crabmeat.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: ORANGE - EGGNOG SOUFFLE
Categories: Eggs
Servings: 6
2 Envelopes unflavored 1 c Water
Gelatin 1/4 c Frozen orange juice
3/4 c Sugar, divided Concentrate
8 oz Semisweet chocolate, 1 ts Grated orange peel
Coarsely chopped 2 c Eggnog
2 ts Vanilla custard sauce 1 tb Rum extract
Whipped cream 1/4 ts Cream of tartar
Toasted almonds 2 c Whipping cream,divided
1/4 ts Salt Orange slice
5 Eggs, separated
Mix gelatin with 1/4 cup of the sugar and salt.Beat egg yolks with water
and orange juice concentrate.Add to gelatin mixture.Stir over low heat
until gelatin is completely dissolved,5 to 8 minutes.Remove from heat. Add
orange peel,eggnog and rum extract.Chill,stirring occasionally, until
mixture mounds slightly when dropped from a spoon.Beat egg whites with
cream of tartar until frothy;gradually add remaining sugar and beat until
soft peaks form.Fold in gelatin mixture. Whip 1 1/2 cups of the cream until
soft peaks form;fold into gelatin mixture.Pour into 1 qt. souffle dish with
collar.To make collar,tear off 4" piece of foil 4" longer than the
circumference of the dish.Fold it in thirds lengthwise.Place around top of
dish and tape it together so that it fits snugly. Chill until set,at least
6 hours.Remove collar.Whip remaining 1/2 cup cream until stiff;garnish with
whipped cream and orange slice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: OLD FASHION STYLE GERMAN PANCAKES
Categories: German, Breakfast
Servings: 6
1/4 c Goat cheese, softened 1 tb Sugar
1/4 c Milk 1/4 ts Kosher salt
1/2 c All-purpose flour 3 tb Butter,unsalted
3 lg Eggs
Preheat the oven to 400 degrees.Blend the cheese,milk,flour,eggs, sugar and
salt in a blender until smooth and set aside.Melt the butter in a 10"
skillet.Pour in the batter and place in the oven to bake for 25 minutes or
until the sides are puffy and the top is brown.Either bring the pancake to
the table in its pan or slide it onto a serving plate.Top with fruit,such
as sauteed apple slices.Makes 6 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: MEXICALLI OMELET
Categories: Mexican, Eggs
Servings: 3
1/3 c Heinz 'n Onions 2 tb Water
2 tb Drained chopped green 1/4 ts Salt
Chilies Dash pepper
6 Eggs 2 tb Butter or margarine
Combine ketchup and chilies;set aside in small bowl.Beat eggs,water salt
and pepper with a fork to blend well.Heat butter in a 10" skillet until
sizzling and lightly browned.Pour egg mixture all at once and cook
slowly.Run spatula around edges,lifting to allow uncooked portion to flow
underneath.When mixture is set,fold in half.Cut into pie-shaped wedges.Top
each serving with 2 tbsp. ketchup mixture.Makes 3 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: GREENS AND YELLOW SQUASH WITH EGGS
Categories: Vegetables
Servings: 6
2 c Finely chopped fresh young 4 Eggs
Spinach or Swiss chard 1 c Shredded jack cheese
2 c Thinly sliced yellow squash 2/3 c Crumbled feta or blue
2 tb Olive oil Cheese
2 cl Garlic, pressed 3 tb Chopped ripe olives
1 ts Dried oregano leaf 2 tb Minced fresh parsley
Red pepper flakes 2 tb Lemon juice
Toss together greens and squash.Saute lightly in oil with garlic, oregano
and a few red pepper flakes;do not overcook.Transfer vegetables to a
lightly buttered 9" pie dish. Beat eggs in a bowl;stir in
cheeses,olives,parsley and lemon juice. Spread over vegetables,stirring
gently to combine well. Bake in a preheated 350 degree oven for about 20
minutes or until dish is well set.Serves 4 to 6.
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---------- Recipe via Meal-Master (tm) v7.04
Title: CREAMY ONION AND CHILIES LORRAINE
Categories: Pies
Servings: 6
1 9" unbaked deep-dish pie 1/4 c Half and half
Crust 3 Eggs, slightly beaten
2 cn (4 oz) whole green chilies 1 1/2 c Shredded Swiss cheese
3 oz Monterey Jack cheese, cut 1 ts Dry mustard
Into 1/2 x 1/4" strips Dash white pepper
1 cn (10 3/4 oz) condensed 1/8 ts Hot pepper sauce
Creamy onion soup 1/3 c Pitted ripe olives
3/4 c Milk
Bake pie crust @ 450 degrees for 7 minutes.Reduce temperature to 375
degrees. Rinse chilies and pat dry with paper towels.Make a lengthwise slit
in a chili,place a strip on Monterey Jack cheese inside.Repeat with
remaining chilies.Place chilies in pie crust spoke-fashion. In medium
bowl,stir soup.Gradually,add milk and half and half. Add remaining
ingredients except olives,mix well.Pour mixture over chilies. Bake on
cookie sheet for 1 hour or until knife inserted in center comes out
clean.Let stand 10 minutes before serving.Garnish with olives.Makes 6
servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: MUSHROOM CRUST QUICHE
Categories: Eggs
Servings: 1
1/2 lb Fresh mushrooms, 1/4 ts Cayenne pepper
Coarsely chopped 1/2 c Fine dry bread crumbs
2 tb Butter 1 c Cottage cheese
1/2 c Chopped green onions 1 c Shredded Monterey Jack
3 Eggs, slightly beaten Cheese
1/4 ts Salt
Melt butter in skillet,add mushrooms and saute until golden,about 10
minutes.Stir in bread crumbs,then pat into a 9" pie pan or divide among
eight 4" tart pans. Combine cheeses and remaining ingredients;spoon into
prepared crust.Bake @ 350 degrees 35 to 45 minutes,until puffy and golden.
Cool about 10 minutes before serving.Makes one 9" pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: MUSHROOM OMELET
Categories: Eggs
Servings: 2
1/4 lb Mushrooms, cleaned and 4 Eggs
Sliced 4 Egg whites
1/2 Green or red pepper, 1/4 c Milk or water
Chopped Salt and pepper
2 tb Olive or vegetable oil
Heat olive oil in a large skillet.Add mushrooms and green peppers. Cook 5
minutes or so,stirring occasionally,until green pepper is
softened.Meanwhile,beat eggs,egg whites,milk,salt and pepper in a medium
bowl.When vegetables are soft,transfer them to a plate. Pour the gee
mixture into the skillet and cook over medium flame. Lift edges of the
skillet to allow raw egg mixture to flow underneath and cook.When the egg
is about half set,sprinkle with mushrooms and green pepper.Fold the egg
over to enclose the filling and cook to desired doneness. Slide onto a
serving platter,then divide into portions and serve. Serves 2 to
4,depending on appetites.
Note: Don't be shy about substituting ingredients in the omelet.Season with
a little Parmesan cheese or cooked sausage,if desired or change the
vegetable combinations.
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---------- Recipe via Meal-Master (tm) v7.04
Title: EGGS ELEGANT WITH MUSHROOM SAUCE
Categories: Eggs
Servings: 4
2 oz Fresh mushrooms,chopped 1/4 ts Worcestershire sauce
2 tb Butter 1/8 ts Hot pepper sauce
2 tb Flour 4 English muffins, split and
3/4 c Chicken broth Toasted
1/2 c Sour cream 8 Poached eggs
1/2 ts Pepper Watercress sprigs
To make sauce,saute mushrooms in melted butter for 3 minutes or until
tender.Stir in flour,broth and cook until mixture thickens. Stir in sour
cream,pepper and Worcestershire and pepper sauces. Cook and stir 2 minutes
more. To serve,place two English muffin halves on a plate.Place a poached
egg on each muffin half.Spoon sauce on garnish with watercress. Serve
immediately.Serves 3 to 4.
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---------- Recipe via Meal-Master (tm) v7.04
Title: ZUCCHINI HAM CHEDDAR CHEESE TORTE
Categories: Ham
Servings: 8
4 oz Cheddar cheese, cut in 1" 1/2 Recipe Concassee
Pieces Salt and pepper
1 md Onion,quartered 6 Eggs
1 lb Zucchini 1 c Plain yogurt
1 c Cooked ham,diced 1 Cheddar Cheese Pastry
2 tb Butter
---------------------------------CONCASSEE---------------------------------
1 sm Celery stalk,cut in 1" 1 tb Tomato paste
Pieces 1 ts Salt
2 cl Garlic 2 tb Chopped fresh basil or
3 lg Shallots Tarragon
2 tb Butter Freshly ground pepper to
16 oz Peeled tomatoes,drained Taste
---------------------------CHEDDAR CHEESE PASTRY---------------------------
1 1/2 c Flour 4 oz Cheddar cheese, chilled,
1 ts Salt Cut in 6 pieces
1/4 lb Butter, chilled, cut in 6 2 1/2 tb Ice water
Pieces
Concassee: Mince celery,garlic and shallots.Heat butter in medium skillet
and saute vegetables 2 to 3 minutes,stirring occasionally.Chop tomatoes and
add to skillet and bring to boil.Lower flame and simmer mixture until
liquid has evaporated,about 20 to 25 minutes.Add remaining ingredients,stir
through and cool.Refrigerate.
Cheddar Cheese Pastry Butter 8" springform pan.Measure flour and salt in
bowl.Cut in butter and cheese until coarse meal.Gradually,add ice water and
process until pastry begins to form a ball.Turn out dough on lightly
floured board and roll out into a circle to fit pan.Press pastry so it is
slightly higher than pan.Refrigerate until ready to use.
Tart: Process cheese,grating coarsely.Reserve.Chop onion fine.Melt butter
in large skillet and over moderate flame,saute onion until browned. Slice
zucchini.Add to onion and cook about 5 minutes,stirring frequently.Add
Concassee and salt and pepper to taste and cook 1 to 2 minutes
longer.Correct seasoning to taste.Cool slightly.Clean work bowl.Beat
together eggs and yogurt.Remove to large mixing bowl and add cheese and
zucchini mixture,blending with spatula.Add diced ham. Remove pastry from
refrigerator and fill with egg,distributing the
zucchini,decoratively,throughout and on top of the torte.Bake 10
minutes,lower oven temperature from 400 degrees to 350 degrees and bake 40
minutes longer until golden brown.
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---------- Recipe via Meal-Master (tm) v7.04
Title: HAM PIRAKKA
Categories: Greek, Ham
Servings: 8
------------------------------FLAKY EGG PASTRY------------------------------
1 2/3 c All-purpose flour 1/2 c Sour cream
1/4 ts Salt 1 Egg
1/2 c Chilled butter, cut into 1 tb Fresh lemon juice
Small pieces
-------------------------------MUSHROOM PATE-------------------------------
1/4 c Butter Temperature
3/4 lb Mushrooms, chopped Salt and pepper
1/2 c Minced onion 1 c Finely chopped walnuts
8 oz Cream cheese, at room 2 tb Brandy,optional
--------------------------------HAM FILLING--------------------------------
3 c Ground ham,about 1 1/2 lbs. 2 Eggs, beaten to blend
1/2 c Coarse breadcrumbs 1 Egg, beaten with:
1/2 c Chopped fresh chives OR 2 tb Milk (glaze)
1/2 c Sliced green onion tops Sour cream, optional
1/4 c Minced fresh parsley
Combine flour and salt in large bowl.Cut in butter until mixture resembles
coarse meal.Beat sour cream,egg and lemon juice to blend. Stir into flour
with fork until stiff dough forms.Gather into ball. Wrap in plastic and
refrigerate 30 minutes. Melt butter in heavy large skillet over medium
heat.Add mushrooms and onion and cook until all liquid evaporates,stirring
occasionally about 15 minutes;cool.Blend in cream cheese.Add salt and
pepper.Stir in walnuts and brandy,optional. For ham filling,combine all
ingredients in medium bowl.Preheat oven to 400 degrees.Line baking sheet
with parchment paper.Divide dough in half.Wrap one portion in plastic and
refrigerate to keep from drying. Roll remaining portion out on lightly
floured surface into a 6 x 12" rectangle.Set on prepared sheet.Layer with
half of mushroom pate and half of ham filling,remaining pate and remaining
ham,leaving a 1" border on all sides. Press filling into rounded log
shape.Bring dough edges up sides of filling to make a small edge.Roll
remaining dough out into a rectangle slightly larger than the first.Make
several 1/2 x 4" crosswise slashes in dough.Brush with egg glaze and crimp
to seal.Bake until golden, about 30 minutes.Serve hot,warm or chilled.Pass
sour cream,separately, if desired.Makes 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: JIMMY DEAN EASTER CASSEROLE
Categories: Pork
Servings: 6
1 lb Jimmy Dean Sausage 4 tb Chopped onions
6 Eggs 4 tb Chopped bell pepper
1/2 c Sour cream
Brown sausage,onions and bell peppers in heavy skillet.Drain.Line baking
dish with 3/4 of the sausage mixture.Combine eggs and sour cream.Season to
taste.Pour over sausage mixture.Bake @ 350 degrees until eggs are
semi-set.Stir egg mixture and top with remaining sausage.Bake until eggs
are firm.Serves 4 to 6.
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---------- Recipe via Meal-Master (tm) v7.04
Title: CHEESE AND SAUSAGE BISCUITS
Categories: Pork, Breads, Microwave
Servings: 10
1 cn (12 oz) Big Country American Cheese,
Biscuits Quartered *
1 pk (12 oz) bulk pork sausage Plastic Wrap and freezer
10 Slices Kraft Deluxe Bags
Pasteurized Process
Bake biscuits as directed on can.Slice sausage into 10 pieces;fry and
drain.Slice biscuits in half;place sausage patty inside.Wrap each in
plastic wrap and place in freezer bag;freeze. To Heat: Remove plastic
wrap;place 1 sandwich on paper towel or napkin in microwave.Microwave on
defrost 1 minute.Place 2 cheese quarters,slightly overlapping,on top of
sausage.Microwave on defrost for 1 to 1 1/4 minutes or until thoroughly
heated.Makes 10 sand- wiches.
* For more cheese in sandwich,place 2 additional cheese quarters under
sausage.
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---------- Recipe via Meal-Master (tm) v7.04
Title: COUNTRY FRESH BAKED EGGS
Categories: Eggs
Servings: 4
8 Eggs 1/2 ts Dried parsley
1/4 c Heavy cream Pepper to taste
3 tb Grated Parmesan cheese Paprika
1 sm Onion, finely chopped
Put cream in large shallow baking dish.Break eggs into cream,taking care
not to break yolks.Sprinkle with cheese,parsley,pepper,onion and
paprika.Bake 10 minutes @ 350 degrees or until whites are cooked.
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---------- Recipe via Meal-Master (tm) v7.04
Title: DOWN HOME HASH AND EGGS
Categories: Meats, Eggs
Servings: 4
2 tb Butter 4 c Diced cooked, peeled
1 tb Dijon mustard Potatoes
1/4 ts Hot pepper sauce 1 cn Cream of Celery soup
1 1/2 c Chopped cooked corned beef 1/4 c Milk
4 Eggs
In 10" skillet over medium heat,in hot butter,cook potatoes 2 minutes;stir
often.Stir in next 4 ingredients;heat through.Stir in corned beef.Reduce
heat to low.Make 4 indentations in potato mixture.Break an egg into
each.Cover;cook 10 minutes or until eggs are set.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: WILLARD SCOTT SCOTCH EGGS
Categories: Pork, Eggs
Servings: 12
1 1/2 lb Bulk pork sausage 1 Egg, beaten
12 Eggs, hard-cooked, peeled 1/2 c Dry bread crumbs
Heat oven to 450 degrees.Divide sausage into 12 equal portions. Shape into
patties.Wrap each patty completely around 1 hard- cooked egg.Press edges
to seal.Dip sausage wrapped eggs in beaten egg;roll in bread crumbs until
coated.Place in ungreased 15 x 10" jelly roll pan.Bake @ 450 degrees 30
minutes,until meat is browned and cooked.
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---------- Recipe via Meal-Master (tm) v7.04
Title: SCOTCH EGGS CHINESE STYLE
Categories: Chinese, Pork, Eggs
Servings: 8
8 Hard-cooked eggs, unpeeled, 2 c Fresh bread crumbs
But shells cracked all over 2 tb Sesame seeds
3 tb Soy sauce 1 lb Bulk country style sausage
2 Whole star anise 2 ts Chopped fresh ginger root
2 Bags Chinese black tea 2 ts Chopped garlic
2 Raw eggs Vegetable oil for frying
1 tb Sesame mustard
One day before serving,place first 4 ingredients and water to cover in
medium size saucepan.Simmer,uncovered,25 minutes;let stand overnight. Beat
raw eggs and mustard together in shallow bowl.Combine bread crumbs and
sesame seeds in another shallow bowl.Mix sausage, ginger and garlic.Peel
hard-cooked eggs.Encase each egg completely in thin layer sausage,using
both hands to mold sausage around egg. Dip one sausage encased egg,first in
egg mixture.Coat with bread crumbs.Set aside on plate.Repeat with remaining
eggs.Refrigerate covered at least 3 hours or overnight. Heat 3" oil in deep
fat fryer to 375 degrees.Fry 2 or 3 eggs at a time,turning
occasionally,until quite well browned,10 to 15 minutes You want to make
sure the sausage meat is thoroughly cooked.Remove them from oil with
slotted spoon.Drain on paper towel.Serve eggs, cut in 1/4,at room
temperature.Pass additional mustard,if desired. Makes 8 portions.
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---------- Recipe via Meal-Master (tm) v7.04
Title: CALIFORNIA GREEN ONION RAREBIT
Categories: Cheese
Servings: 4
3 tb Butter Nutmeg
4 Thick slices of sourdough 8 md Green onions with tops,
OR pumpernickel bread, Minced
Toasted 1 c Monterey Jack cheese
3 tb Flour 4 Green onions with tops,
1 1/3 c Dry white wine Trimmed (opt. garnish)
1/2 ts Crushed tarragon
Melt butter in medium saucepan over low heat.Stir in flour and cook for 2
minutes.Gradually,pour in the wine,whisking constantly. Cook over medium
heat until thickened,about 5 minutes. Stir in tarragon,8 chopped green
onions and the cheese.Cook over low heat,stirring constantly until cheese
is melted. To serve,arrange toast on plates,spoon sauce over toast.Sprinkle
with nutmeg and garnish with additional green onions,if desired. Makes 4
servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: TOMATO CHEDDAR RAREBIT
Categories: Cheese
Servings: 6
1 tb Butter 1/2 ts Worcestershire sauce
1/3 c Finely chopped onion Several drops hot red
1 c Drained, canned plum Pepper sauce
Tomatoes Freshly ground black
1 12 oz. bottle beer Pepper,to taste
1 lb Sharp Cheddar cheese, 2 tb Cornstarch
Shredded 2 tb Cold water
2 tb Mild grainy mustard
Melt butter in large heavy casserole or Dutch oven over medium heat. Add
onion;cook 3 minutes.Stir in tomatoes;cook gently,breaking up
tomatoes,about 5 minutes.Let stand until about 15 minutes before serving.
Add beer to tomato mixture;heat to simmering.Reduce heat to maintain slow
simmer,then stir in cheese,1 handful at a time,adding next handful when
first is almost completely melted.Do not allow to boil. Stir in
mustard,Worcestershire sauce,pepper sauce and ground pepper. Mix cornstarch
and the cold water until completely smooth;add to rarebit and cook,stirring
constantly,until slightly thickened,about 2 minutes. Spoon over whole wheat
biscuit triangles.Serves 6.
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---------- Recipe via Meal-Master (tm) v7.04
Title: MICROWAVE WAFFLES DIVAN
Categories: Breads, Microwave
Servings: 4
1 pk (3 oz) cream cheese 1 1/2 c Cooked broccoli flowerets
1 cn Cream of Chicken soup 1/2 c Cubed cooked chicken
Dash pepper 1/2 ts Dried dill
In 1 qt. casserole,microwave cream cheese on HIGH 30 seconds or until
softened.Stir in soup until smooth.Add remaining ingredients. Microwave on
HIGH 4 minutes;stir once during heating.Serve over waffles.Garnish with
chopped tomatoes.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: CREAMED EGGS WITH SCALLIONS
Categories: Chinese, Eggs
Servings: 6
12 Eggs 1 Bunch scallions, chopped
1/2 c Sour cream Peanut oil
1 tb Fresh dill
Heat enough peanut oil in a clean,well- seasoned wok to coat the sides of
the pan.Meanwhile,mix eggs,sour cream and dill.When oil is hot,toss in half
the scallions and cook until tender.Pour egg mixture and with a gentle
scooping motion lift eggs from the middle until they are completely
cooked.Garnish with the remaining scallions.
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---------- Recipe via Meal-Master (tm) v7.04
Title: CHICKEN AND SPINACH QUICHE
Categories: Eggs
Servings: 8
1 Unbaked 9" pastry shell 1/4 c Finely chopped onion
1 c Chopped cooked chicken 2 Eggs, lightly beaten
1 c Shredded Swiss cheese 3/4 c Real mayonnaise
1 pk (10 oz) frozen chopped 3/4 c Milk
Spinach, cooked, well 1/2 ts Dried basil leaves
Drained ( 1/2 cup) 1/8 ts Pepper
Pierce pastry shell thoroughly with fork.bake in 375 degree oven 10
minutes;remove.In large bowl,toss together chicken,cheese,spinach and
onion;spoon into pastry shell.In small bowl,stir together eggs,real
mayonnaise,milk,basil and pepper until smooth.Pour over chicken
mixture.Bake in 350 degree oven 40 minutes or until golden and knife
inserted in center comes out clean.Makes 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: ZUCCHINI CHEDDAR QUICHE
Categories: Eggs
Servings: 6
1 9" deep dish pie shell 3 Eggs
1 md Onion,chopped ( 1/2 cup) 2 tb Grated Parmesan cheese
1 tb Butter or margarine 1 1/2 c Half and half
1 1/2 c Packed coarsely shredded 1/2 c Coarsely shredded sharp
Zucchini (8 oz.) Cheddar cheese (2 oz.)
1/2 ts Leaf oregano, crumbled 2 Rectangular slices Cheddar
1/4 ts Leaf thyme, crumbled Cheese, each cut in half
3/4 ts Salt Into 2 triangles
1/4 ts Pepper
Preheat oven to hot (425 degrees).Recrimp pie shell in its aluminum
pan,making high fluted edge.Or,transfer pastry to 4 cup square baking
pan;crimp edges. Saute onion in butter in medium size skillet over medium
heat for 3 minutes or until tender.Stir in zucchini,oregano,thyme,1/4 tsp.
salt and 1/8 tsp. pepper.Cook,stirring constantly,for 5 minutes or until
zucchini is tender and most of liquid has evaporated.Reserve off heat. Beat
eggs with remaining salt and pepper in bowl.Add Parmesan cheese and half
and half.Spoon reserved zucchini mixture evenly into pie shell.Sprinkle
with Cheddar cheese.Pour egg mixture over zucchini. Bake in preheated oven
for 20 minutes;cover crust with aluminum foil,if browning too fast.Lower
oven temperature to slow (325 degrees).Bake 30 to 35 minutes or until
center of filling is just set. Overlap Cheddar triangles over top of quiche
during last 2 minutes of baking.Let quiche stand 20 minutes.Makes 6
servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: BREAKFAST DUTCH
Categories: Breads
Servings: 6
3 - cups flour 1 - tsp. salt 2 - eggs Milk Oil for cooking
Combine first 3 ingredients.Add enough milk to make soupy consistency like
eaten eggs.Put enough cooking oil in cast iron skillet so batter will not
stick.(Be generous.Batter will stick while baking.)Pour batter into
skillet.Bake on top of stove,stirring and chopping as for scrambled
eggs,until it looks like scrambled eggs and is baked through.Serve
immediately with butter and syrup.
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---------- Recipe via Meal-Master (tm) v7.04
Title: SPINACH YOGURT SOUP
Categories: Soups
Servings: 4
1 md Onion, finely 1 1/2 (10 oz ea) frozen chopped
Chopped Spinach, thawed but NOT
1 1/2 tb Butter Drained
2 ts Flour 2 c Chicken broth
1/3 ts Salt 3/4 c Yogurt
1/4 ts Tarragon Half lemon slices for
Dash nutmeg Garnish
Dash cayenne
In 3 quart saucepan, saute onion in butter until soft but not brown. Mix in
flour, salt, tarragon, nutmeg and cayenne. Cook until bubbly. Mix in
spinach, then broth. Bring to a boil. Reduce heat and simmer, uncovered, 15
minutes.
Place in blender, about 1/3 at a time (I used a hand blender right in the
pot) and puree. Return to saucepan. Add yogurt, whisking until smooth and
blended. Heat just until steaming. (Do not boil.) Add salt, if needed.
Serve with a lemon slice on top of each serving. Contributed to the echo
by: Ellen Cleary
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---------- Recipe via Meal-Master (tm) v7.04
Title: CHEESY SPINACH BAKE
Categories: Italian, Cheese, Microwave
Servings: 4
15 oz Ricotta cheese 1/2 c Wheat germ
10 oz Pkg frozen chopped spinach, 2 Eggs, beaten
Thawed and well drained 1/4 c Chopped onion
1 c (4 oz) shredded Mozzarella 1/4 c Grated Parmesan cheese
Cheese 1/8 ts Nutmeg
Contributed to the echo by: Ellen Cleary Cheesy Spinach Bake Preheat oven t
350 degrees. Grease an 8 inch square pan. Combine ricotta, spinach,
Mozzarella, wheat germ, eggs, onion, Parmesan and nutmeg. Spread into pan.
Bake 25-30 minutes, until heated through. Let stand 5 minutes before
serving. Cut into 2 1/2 inch squares. If desired, sprinkle with additional
wheat germ.
Microwave directions:
Place mixture in a microwavable 8 inch square pan. Cover with plastic wrap;
vent. Microcook on HIGH 8-9 minutes, until heated through, rotating dish a
half turn after 4 minutes. Let stand 5 minutes before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: CHICKEN BREASTS W/ZUCCHINI IN ROMAINE
Categories: Chicken, Microwave
Servings: 4
4 Chicken breast halves, Cut into 3" x 1/4" strips
(about 1 lb), boned and 1 cl Garlic, minced
Skinned 2 tb Unsalted butter or margarine
4 Romaine lettuce leaves 1/4 c Dry white wine
1 1/3 ts Salt 3/4 c Light cream
1 1/3 ts Ground nutmeg 2 tb Tomato paste
2 Zucchini (about 1/2 lb),
Contributed to the echo by: Sandy Colby Originally from: The Daily Tribune,
"Micro Magic" column, written by Norma Schomwetter This was in Today's
local paper, "The Daily Tribune", in a weekly column called _Micro Magic_,
written by Norma Schomwetter. The recipe was taken from a book titled
_Microwave Entertaining_ by Marcia Cone and Thelma Snyder. It sounded so
good, I thought I'd pass it along. Chicken breasts, Zucchini in Romaine
Leaves dash cayenne pepper
Place chicken between 2 sheets of plastic wrap; flatten to about 1/4"; set
aside. Place romaine leaves on a 10" round micro proof platter. Cover
tightly with vented plastic wrap. Microwave on HIGH 35-50 seconds or until
pliable. Place a chicken breast half on each leaf, sprinkle with salt,
pepper and nutmeg. Divide zucchini strips into 4 bunches and place at the
top of each chicken breast. Starting at the end with the zucchini, roll the
lettuce and chicken toward the stem of the lettuce. Place rolls seam side
down in a circle on the 10" platter. Cover tightly again, and microwave on
HIGH 8-10 minutes, or until chicken is cooked through. Drain juices. Save
in a 2 C measure. Let chicken stand, covered. To the 2 C measure, add the
remaining ingredients and microwave on HIGH 3-5 minutes. To serve, spoon 2
Tbsp of sauce onto each plate.
(sjc: the ingredients don't call for any pepper except that of the cayenne
at the end of the ingredients list. I assume the cayenne goes into the
sauce, and the pepper called for earlier would be black pepper, even though
it's not mentioned. Any comments?)
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---------- Recipe via Meal-Master (tm) v7.04
Title: MINCED BARBEQUE
Categories: Barbeque, Pork
Servings: 4
1 Fresh pork, shoulder or 1 ts Black pepper
Ham (4 to 6 lbs) 1 ts Red pepper (crushed or
1/4 ts 1/2 tsp. garlic Cayenne)
1 Onion (sliced) 1 tb Hot sauce
1/2 ts White vinegar 1/2 ts Salt
1/4 c Salt (or less) 1 ts Sugar
Contributed to the echo by: Melvin Hatcher Re: Minced Barbeque A few days
ago someone requested for me to repost this minced barbeque recipe. MINCED
BARBEQUE Add enough water to cover meat. Soak for 8 to 10 hrs
1. Wash meat rinse, and soak. 2. After soaking, boil meat in the mixture
until done. Make sure fat
side is facing up. 3. As meat boil taste mixture for vinegar flavor, add
vinegar to taste. 4. Do not cook meat until mushy, must be able to chop or
cube meat easily. 5. Let meat cool in mixture, remove chop and/or cube. 6.
Place chopped meat in large pan or skillet. 7. Taste meat to see if extra
seasoning are required. 8. Add about 1 tablespoon of
ketchup,vinegar,sugar,pepper,and salt to
taste.
P.S. If you use the whole bottle of vinegar, it's ok.
Serve with cole slaw, or baked beans.
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---------- Recipe via Meal-Master (tm) v7.04
Title: BUFFALO-STYLE CHICKEN WINGS
Categories: Chicken
Servings: 4
12 Chicken wings (about 2 lbs) 1 c (8 ounces) WISHBONE Sweet
1/2 c All purpose flour N' Spicy French Dressing
2 tb Butter or margarine 1 ts Thyme leaves
1/4 c Sliced green onions 1 ts Oregano
1 md Clove garlic, finely 1 ts Ground cumin
Chopped 1/2 ts Hot pepper sauce **
Contributed to the echo by: Marleen Madar Here is a version I have here....
Buffalo-Style Chicken Wings Oil WISHBONE Chunky Blue Cheese Dressing Celery
Sticks
** What you can do to make it spicier
First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. Second Alarm
Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce. Third Alarm Chicken
Wings: Add 2 teaspoons of Hot pepper sauce.
In deep-fat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips
off chicken wings (save tips for soup.) Halve chicken wings at joint.
Lightly coat chicken with flour, then carefully drop chicken, a few at a
time into hot oil. Fry, turning occasionally, 15 minutes or until golden
brown. Drain on paper towels.
Meanwhile, in large skillet, melt butter and cook green onions with garlic
over medium heat, stirring occasionally, 3 minutes or until onions are
tender. Remove from heat and stir in sweet n' spicy French dressing, thyme,
oregano, cumin, and hot pepper sauce. Add chicken and toss to coat.
Serve with chunky blue cheese dressing and celery sticks.
Makes 24
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---------- Recipe via Meal-Master (tm) v7.04
Title: GRAESHT MEHL GRUMBARA SUPP
Categories: Soups
Servings: 4
6 md Potatoes 3 c Milk
3 tb Flour Salt
3 c Water Pepper
3 tb Butter Parsley
Contributed to the echo by: George Hogg Originally from: "Food that Really
Schmecks" GRAESHT MEHL GRUMBARA SUPP (Brown Flour Potato Soup) -- a real
Old Mennonite Soup.
Pell and cut the potatoes in slices. Boil them in salted water until
tender. Add the milk and let simmer. Meanwhile brown the flour in the
melted butter, stirring all the time at low heat; add it to the soup, keep
stirring till the mixture thickens. Sprinkle with parsley and pepper and
serve with buttered crumbs, or squares of fried bread, or pretzels on top.
You might boil some sliced onion with the potatoes, if you like.
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---------- Recipe via Meal-Master (tm) v7.04
Title: MANICOTTI FILLING
Categories: Italian, Cheese
Servings: 4
1 lb Container whole or skim 1/2 c Fresh grated Parmesan cheese
Milk ricotta cheese 4 lg Eggs, slightly beaten
1 oz Chunk whole-milk mozzarella 1/2 c Fresh snipped parsley
Cheese, shredded 1/2 c Scallions sliced thin
1 oz Pkg. frozen chopped spinach 1 ts Salt
Thawed and squeezed as dry Freshly ground pepper to
As possible Taste
Contributed to the echo by: Stephanie DiCamillo MANICOTTI FILLING
Saute scallions in 2 tablespoons olive oil in a small frying pan for about
5 minutes (if desired, you can use them uncooked as well). Meanwhile, in a
large bowl whisk eggs slightly. Add remaining ingredients to bowl,
including scallions, stirring to mix with a large heavy spoon. NOTE: When
adding spinach, try to break it up as you add it, mixing will be much
easier.
Cook pre-packaged Manicotti shells following package directions, only
UNDERcook them by about 2 minutes. (Undercooking will make them less likely
to break, and they will absorb any excess moisture released by the cheeses
during baking.)
Stuff manicotti carefully with filling. Place a little bit of sauce in
bottom of baking dish, and place manicotti side by side in one layer in
baking dish. Spoon sauce over, sprinkle with a little additional Parmesan
cheese. Cover and bake at 325 degrees for 30 minutes, uncover and bake 10
minutes more until bubbly.
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---------- Recipe via Meal-Master (tm) v7.04
Title: PRALINES
Categories: Desserts
Servings: 4
1 1/2 c Sugar 1 1/2 c Pecans, roasted
3/4 Stick Butter (6 T.) 1/2 c Milk
3/4 c Light Brown Sugar, packed 1 ts Vanilla
Contributed to the echo by: Michelle Bass Chef Joe Cahn of The New Orleans
School of Cooking and Louisiana General Store heard about this echo and
gave my sister some recipes for me to post. I thought y'all might like this
praline recipe, as I haven't seen one on here. PRALINES 1. Combine all
ingredients except vanilla and bring to a boil. (Note: To roast pecans,
bake them on a sheet pan at 350 degrees for 20-25 minutes, until slightly
browned and smell permeates.)
2. Cook to soft ball stage (238-240 degrees), stirring constantly.
3. Remove from heat, and add vanilla. Stir to cool until mixture thickens,
becomes creamy and cloudy, and pecans stay suspended in mixture.
4. Spoon out on buttered wax paper, aluminum foil or parchment paper.
Makes 1-50 (!!) pralines, depending on size. When using wax paper, be sure
to buffer with newspaper, as hot wax will transfer onto whatever is beneath
it.
He also gave me a history of Pralines if anyone is interested.
P.S. The New Orleans School of Cooking is a great place for visitors to go.
Joe Cahn conducts a great cooking class (classics like bread pudding,
gumbo, jambalaya, etc) which includes a lot of his humor. You then get to
eat what he cooked. It's reasonably priced and I've never heard from a
disappointed "attendee".
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---------- Recipe via Meal-Master (tm) v7.04
Title: STUFFED PEPPERS
Categories: Beef
Servings: 4
1 c Rice 1 Onion, chopped
3 lg Green bell peppers 8 oz Tomato sauce or spaghetti
1 lb Ground meat Sauce
Contributed to the echo by: Ellen Cleary Cook rice. Remove top and insides
from peppers and parboil 5 minutes. Brown ground meat and onions. Combine
rice, meat, onions, and tomato sauce. Stuff into peppers.
These freeze really well.
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---------- Recipe via Meal-Master (tm) v7.04
Title: APPLE-ONION PIE
Categories: Pies
Servings: 4
3 Sweet delicious apples, 1 c Water
Peeled, cored and sliced 1 Chicken bouillon cube
2 Vidalia onions, peeled and 1 c Graham cracker crumbs
Thinly sliced Salt (to taste if apples
3 tb Butter Are tart)
Contributed to the echo by: Cheryl Johns Originally from "Sweet Vidalia
Onions - Blue Ribbon Recipes" Okay, folks, our favorite time of year has
come. The Vidalia onions have reached Virgina. I just bought a 10 pound bag
and a cookbook called Sweet Vidalia Onions - Blue Ribbon Recipes. I'll post
a few recipes tonight that I think look interesting. Remember I just got
the book tonight so I haven't tried any of them. Peel, core and slice
apples into 1/4 inch slices. Peel and thinly slice onions. Layer the onion
slices in a buttered 9 1/2 inch pyrex pie plate. Put a layer of apples on
onion slices, another layer of onions, ending with apples. Pour one cup of
bouillon over the layers, then sprinkle cracker crumbs on top. Drizzle
melted butter over the crumbs. Bake in oven at 350 degrees for 30 minutes
or until top has browned.
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---------- Recipe via Meal-Master (tm) v7.04
Title: SWEET ONION BUTTERED HOT ROLLS
Categories: Breads
Servings: 4
1 Loaf frozen "Bake at Home" 1 Butter mixture
Bread dough
-----------------------------SWEET ONION BUTTER-----------------------------
1/2 c butter, melted
1/4 c finely grated Vidalia onion
1/2 ts garlic powder
2 ea sprigs parsley, minced
(optional)
Contributed to the echo by: Cheryl Johns Originally from: "Sweet Vidalia
Onions - Blue Ribbon Recipes"
Place frozen loaf on greased baking pan to thaw and rise at room
temperature. Cover with wax paper. Let dough rise to half of the volume,
about 2-1/2 hours.
Cut dough with sharp knife in pieces of 1-1/2 inch diameter. Roll pieces of
dough in balls.
Place on baking sheet about 2 inches apart. Cover with wax paper. Let rolls
rise until double in size, about 2 hours.
Bake in preheated oven at 375 degrees for 25 minutes or until golden brown.
Sweet Onion Butter:
Mix ingredients, stir well. Mixture will keep for days in refrigerator.
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---------- Recipe via Meal-Master (tm) v7.04
Title: HERBED SPINACH BAKE
Categories: Cheese, Rice
Servings: 4
2 Frozen chopped spinach, 2/3 c Milk
(10 oz) cooked and drained 1/2 c Chopped onion
2 c Cooked rice 1 ts Worcester sauce
2 c Shredded American Cheese 1 ts Salt
4 Eggs, beaten 1/2 ts Rosemary leaves
1/4 c Melted butter
Contributed to the echo by: Cheryl Johns Herbed Spinach Bake Combine
ingredients: mix well. Use margarine to grease baking dish. Pour mixture in
dish. Bake at 350 degrees for 40-45 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: SAUSAGE & PORK JAMBALAYA
Categories: Cajun, Pork, Stews
Servings: 4
2 lb Pork Butt, cubed 1 Bunch Shallots diced
3 lb Sausage, sliced 5 c Rice
1 cn Franco-American Brown Gravy Water
2 Onions diced
---------------------------------SEASONINGS---------------------------------
Salt Hot sauce
Cayenne pepper Tony's Chachere's Seasoning
Tiger sauce Kitchen Bouquet
Contributed to the echo by: Stephen Brown This recipe for Jambalaya comes
from my father-in-law, who won the Oak Alley Jambalaya cooking contest with
it twice. Even this transplanted Yankee has had good luck with it. Sausage
& Pork Jambalaya
Brown the pork in a large pot with a small amount of water on the bottom to
prevent sticking. Cover, stir occasionally. Add Onions, and continue to
saute. When onions are transparent, add sausage, and continue to saute.
When the meats are cooked, add the brown gravy and cook a few more minutes.
Add the water -- You need to add an *equal* amount of water as you are
using rice. 5 Cups, in this case. (Usually the rice is measured by the
pound, in which case you would pour into a bowl and add that amount of
water). Allow the water to heat, then turn off the heat and cover. Allow
the grease to rise to the top. Skim off the grease with a large spoon.
Conserve the grease. After skimming the grease, add an amount of water
equal to the amount of grease to replace the liquid lost. Bring to almost
boiling, and add your seasonings. You can use whatever seasonings you want,
but the key is that it should be saltier and hotter now than you want the
finished product. Heat the spices a few minutes, and taste. Add more spices
until you are happy with the outcome. At this point you can add the
shallots. (We save the greens until now, since they float, and they would
be in the way of tasting the spices). One optional step is to add a small
amount of Kitchen Bouquet to give the Jambalaya a rich brown color. Bring
to a rolling boil. Add the rice all at once and stir. Continue with high
heat and stirring often until the mixture becomes milky with the rice.
Reduce the heat slightly, and cover. Now you only want to open and stir the
rice occasionally, as the rice is steaming. When removing the cover, do not
allow the water to drip back into the pot. Wipe the lid before returning
the lid to the pot. Stir quickly, but be sure to scrape the bottom to
prevent sticking. This is really the tricky part... As the liquid drys up,
you need to reduce the heat even further and allow the rice to finish
steaming. Stir every few minutes, scraping bottom. The Jambalaya is
finished when the rice is tender and "done."
This recipe can be increased or reduced proportionally. The first time I
made it I used 2 pounds of rice. The second time used 35 pounds!
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---------- Recipe via Meal-Master (tm) v7.04
Title: BREAD PUDDING & WHISKEY SAUCE
Categories: Breads, Sauces
Servings: 16
1 10-oz. loaf stale French 2 tb Vanilla
Bread, crumbled (or 6-8 1 c Raisins
Cups any type bread) 1 c Coconut
4 c Milk 1 c Chopped Pecans
2 c Sugar 1 ts Cinnamon
8 tb Butter, melted 1 ts Nutmeg
3 Eggs
-------------------------------WHISKEY SAUCE-------------------------------
1/2 c Butter (1 stick) 1/2 c Bourbon (to taste)
1 1/2 c Powdered Sugar (or Rum!!)
2 Egg Yolks
Contributed to the echo by: Michelle Bass BREAD PUDDING Combine all
ingredients; mixture should be very moist but not soupy. Pour into buttered
9x12' or larger baking dish. Place into non-preheated oven. Bake at 350
degrees for approximately 1 hour and until top is golden brown. Serve warm
with Whiskey Sauce (below).
WHISKEY SAUCE
Cream butter and sugar over medium heat until all butter is absorbed.
Remove from heat and blend in egg yolk. Pour in bourbon gradually to your
own taste, stirring constantly. Sauce will thicken as it cools. Serve warm
over warm bread pudding.
NOTE: For a variety of sauces, just substitute your favorite fruit juice or
liqueur to complement your bread pudding.
On a personal note, a lemon sauce or a hard sauce is great with Bread
Pudding too.
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---------- Recipe via Meal-Master (tm) v7.04
Title: SPAGHETTI AND CRABMEAT #9
Categories: Shellfish, Pasta
Servings: 4
1/4 c Olive oil (Extra Virgin) 1 ts Black pepper
2 cl Garlic 2 ts Salt
1/4 c Chopped celery 1/2 ts Paprika
1 1/2 c Chopped onions 1 1/2 c Water (possibly)
1/4 c Chopped parsley 1 lb Fresh crabmeat
1 ts Tomato sauce 1/4 c Spanish sherry
1 cn Solid pack tomatos
Contributed to the echo by: Marc Lepine Originally from: Fisherman's Wharf
in San Francisco Spaghetti and Crabmeat #9 (From Fisherman's Wharf in San
Francisco) Parmesan Cheese
Saute onion, celery, garlic, and parsley in oil until golden brown. Add
tomatos, tomato sauce, water (if too thick), and seasonings. Simmer over
low heat for at least 1 hour. If longer simmering time (2-3 hours) is
desired, add water to maintain desired consistency. Add crabmeat and wine
and simmer for 10 min. Cook and drain angel hair pasta and add to sauce.
Place on serving platter and top with a lot of Parmesan cheese.
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---------- Recipe via Meal-Master (tm) v7.04
Title: RICOTTA TORTE
Categories: Italian
Servings: 4
4 Eggs 1/2 lb Cream cheese
1/2 ts Salt 1/2 c Half & Half
1 c Powdered sugar 1 tb Rum or brandy
3 tb Cornstarch 1/2 tb Vanilla
1 1/2 lb Ricotta cheese 1/2 c Assorted candied fruits
Contributed to the echo by: Sue Sanna Here's the Ricotta Torta Recipe:
recipe for 2 crust pie Beat eggs until light and add 1/2 t. salt and 1 c.
Powdered sugar, adding one tablespoon at a time and continuing to beat
uniterruptedly. This is best done in an electric blender. Add 3 T.
cornstarch, beating until the mixture is smooth and thick.
Force the ricotta cheese through a fine sieve. Combine with softened cream
cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg
mixture while beating continuously. The success of this torta lies in the
thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold
in 1/2 c. chopped assorted candied fruit. Pour into pie shell.
Cover with second pie pastry and flute. Bake in preheated oven for 1 hour.
Turn off the heat and allow the cake to remain in the oven with the door
closed for 3/4 of an hour. Let cool, but DO NOT REFRIGERATE before serving.
Decorate the top with candied fruit, and powdered sugar.
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---------- Recipe via Meal-Master (tm) v7.04
Title: FROZEN PASSION
Categories: Desserts
Servings: 4
2 cn (14 oz) Sweetened 5 (12 oz) cans carbonated
Condensed Milk Beverage, any flavor
1 2-litre bottle OR
Contributed to the echo by: Tiffany Hall-Graham ICE CREAM FREEZER METHOD:
In ice cream freezer container, combine ingredients; mix well. Freeze
according to manufacturer's instructions. Store leftovers in freezer.
REFRIGERATOR-FREEZER METHOD: In large bowl, combine ingredients. Turn into
13 x 9 inch baking pan; freeze to a firm mush, about 1 hour. Break into
pieces and turn into large mixer bowl. Beat until smooth. Return to pan;
cover. Freeze well.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Herb Seasoning
Categories: Spices
Servings: 1
1/2 ts Cayenne 1 ts Savory
1 tb Garlic powder 1 ts Mace
1 ts Basil 1 ts Onion powder
1 ts Marjoram 1 ts Black pepper
1 ts Thyme 1 ts Sage
1 ts Dried parsley
Contributed to the echo by: Gigi Mcgrath Try these; they're a lot cheaper
than the mixes you buy. Leave out any spices you don't like, and double
those you do. Herb Seasoning Use in casseroles, stews, or fresh vegetable
dishes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lemon Herb Seasoning
Categories: Spices
Servings: 1
4 1/2 tb Basil 1 1/2 tb Celery seed
3 3/4 tb Oregano 1 1/2 tb Basil
1 1/2 tb Powdered black pepper 1/2 ts Granulated garlic
1 1/2 tb Granulated onion 1/2 ts Lemon rind, grated
Use to season fish, chicken, turkey.
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---------- Recipe via Meal-Master (tm) v7.04
Title: TOMATO-CUCUMBER SALAD
Categories: Salads
Servings: 4
1 Tomato, cut into about 18 1/3 lg Onion, thinly sliced
Pieces (cut in half, then 3 tb Vinegar
Each half in thirds 3 tb Sugar
Sideways and lengthwise) 3 tb Water
1 Cucumber, peeled and thinly Salt and pepper
Sliced
Contributed to the echo by: Ellen Cleary The weather here is feeling like
spring and inspired me to make this salad. I know it's simple, but I LOVE
simple food and there seem to be lots of beginning cooks on the echo now.
TOMATO-CUCUMBER SALAD
Combine ingredients and marinate at least 1 hour.
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---------- Recipe via Meal-Master (tm) v7.04
Title: CROSS CREEK KEY LIME PIE
Categories: Pies
Servings: 6
1 cn Eagle Brand sweetened 1/2 ts Cream whipped with 2
Condensed milk Tablespoons confectioner's
1/3 c Key Lime juice (you can Sugar and 1
Buy it in a bottle) Zest of 6 Key Limes (grated
3 Egg yolks, beaten Peel)
1 1/2 ts 151 proof rum Dash of orange bitters
1 9-inch graham cracker 1 tb Rum
Crust
Title: Contributed to the echo by: Bill Mathews Originally from: Yearling
Restaurant, Cross Creek FL There are two types of limes grown in Florida,
the seedless Tahiti and the seedy Key, or Mexican Lime. The Key Lime
(Citrus Aurantifolia) has a flavor of its own...... CROSS CREEK KEY LIME
PIE (stolen from the Yearling Restaurant, Cross Creek, FL)
Add zest and juice to milk. Beat in egg yolks. Add rum, bitters and 4 ea -6
drops of green food coloring, if desired. Pour into pieshell and top with
whipped cream. Chill until set, about 4 hours.
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---------- Recipe via Meal-Master (tm) v7.04
Title: SONORAN RICE
Categories: Rice
Servings: 4
28 cn Whole peeled tomatos 2 ts Chopped fresh basil
2 tb Tomato juice 2 ts Garlic powder
1 1/2 c Finely chopped onions 1 1/2 ts Ground cumin
1 ts Diced green chilies 1 ts White pepper
2 tb Safflower oil 3/4 ts Ground coriander
1 Jalapeno chili 1 1/2 c Uncooked rice
Contributed to the echo by: Keith Ker Preheat oven to 375 degrees. Drain
and chop the whole, peeled tomatos. Remove the seeds from the jalapeno
chili and chop fine. Cover the bottom of casserole with oil. Combine all
ingredients but rice in casserole. Stir over high heat 1 minute, reduce
heat to medium. Add rice, cover, and transfer to oven. Bake until liquid is
absorbed, about 35 minutes.
Servings: 4
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---------- Recipe via Meal-Master (tm) v7.04
Title: CREAMY POTATO SOUP
Categories: Soups
Servings: 4
4 tb Unsalted butter 1 sm Bay leaf
2 Onions, chopped 5 Sprigs parsley tied
1 Leek, white part only, Together with
Thinly sliced Kitchen string
3 Ribs celery, diced 1 ts Worchestershire sauce
4 Waxy boiling potatoes, 3/4 c Heavy cream
Peeled and diced Salt
1 ts Sweet paprika Freshly ground black pepper
6 c Chicken broth 1 tb Minced fresh parsley leaves
1/2 ts Dried thyme (optional)
Place the butter and onion in a large soup kettle, set over low heat and
cook until onions have softened, about 5 t 8 minutes. Increase the heat to
medium, add the leek and stir-cook 1 minute. Add the potatoes and paprika;
stir-cook 30 seconds. Stir in the broth, thyme, herb bundle, and
Worchestershire sauce. Bring the soup base to a boil, then cover and simmer
50 minutes, or until the potatoes are tender. Scoop out about 1 cup of the
vegetables and mash them; then return them to the pot. Discard the herb
bundle. (The soup may be prepared in advance up to this point.) Stir in the
heavy cream, season with salt and pepper to taste, and let the soup cook
without simmering until hot throughout. Sprinkle with fresh parsley and
serve immediately.
SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by: Fred
Peters Originally from: Washington Post, January 11, 1989
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---------- Recipe via Meal-Master (tm) v7.04
Title: BROILED BEEF LIVER
Categories: Meats
Servings: 80
1 lb Sliced beef liver French dressing
I love liver. One of my favorite ways to prepare it is broiling. I place
the liver on the broiler pan, cover it with bottled french dressing and
broil about three minutes. Turn it over, cover with more dressing, and
broil another three minutes.
SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by:
Joe Chamberlain
I found the most common problem with cooking liver is over cooking it, why
in the world does it have to be cooked like shoe leather?
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---------- Recipe via Meal-Master (tm) v7.04
Title: SKILLET SALAD
Categories: Salads
Servings: 4
4 Slices Bacon 1/2 ts Salt
1/4 c Vinegar Dash pepper
2 tb Water 1/2 qt Torn lettuce
2 tb Sugar
Fry bacon until crisp, remove from skillet and drain on paper towels.
Combine vinegar, water, sugar, and salt to fat in skillet and heat to
boiling. Cool slightly and pour over lettuce. Crumble bacon on top and toss
with lettuce. Serve at once. A chopped hard cooked egg or 1/4 C. finely
sliced green onion may be used as garnish if desired.
Variation contributed by: Joe Chamberlain
A great variation on this in the spring is to replace the lettuce with
fresh endive. My daddy used to have me pick it out of the yard 2-3 times
each spring when I was a kid.
SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by:
Joan Pierce
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---------- Recipe via Meal-Master (tm) v7.04
Title: ARTICHOKE SAUCES #1
Categories: Sauces
Servings: 1
Mayonnaise Heinz chili sauce
Mix mayonnaise and Heinz chili sauce until a pretty pink color (sorry, I
don't know quantities.) Use sauce to dip the meaty ends of the leaves in.
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---------- Recipe via Meal-Master (tm) v7.04
Title: ARTICHOKE SAUCES #2
Categories: Sauces
Servings: 1
1/2 c Non-fat yogurt 1 pn Powdered mustard
1 tb Prepared horseradish
Mix yogurt with horseradish and mustard. Use other seasoning to taste. Mix
well, refrigerate while artichoke is steaming.
SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by:
Blanche Nonken & Ellen Cleary
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---------- Recipe via Meal-Master (tm) v7.04
Title: Finnish Logs
Categories: Cookies
Servings: 6
3/4 c Butter or margarine 1 ts Almond extract
1/4 ts Salt 1/4 c Almonds, finely chopped
1/3 c Sugar 2 c Flour
1 Egg slightly beaten 1/3 c Sugar + 1/4 t
Beat butter with the 1/3 cup sugar and almond extract until light and
fluffy. Add flour and salt and mix well with hands. On a lightly floured
surface, shape the dough into a roll 6 inches long. Cut the roll lengthwise
into 6 equal parts. Shape each of the 6 parts into a role 12 inches long
and 3/4 inch in diameter. Cut each of these rolls into 6 (2 inch long)
pieces. Place them on a greased cookie sheet, 1 inch apart. Mix the 1/4 t
of sugar with the chopped almonds. Brush logs lightly with the egg and
sprinkle with mixture of almonds and sugar. Bake 15 to 20 minutes or until
lightly brown. Cool.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Ark Soup
Categories: Soups
Servings: 6
2 tb Butter 2 Carrots (sliced)
2 Onions (peeled and chopped) 2 cl Garlic (halved)
2 Leeks (sliced) 2 Sprigs parsley
2 Md turnips (cubed) 2 cn Chicken broth
2 Peeled potatoes (cubed) 2 c Half-and-half
2 Shallots (chopped) Salt and pepper to taste
2 Stalks celery (sliced) Dill weed to taste (opt.)
Saute all the vegetables in a large soup pot with the 2 tablespoons butter
until vegetables are limp. Add chicken broth and simmer until turnips are
tender. Cool slightly, then process a little at a time through a blender.
Return soup to the pot and add the half-and-half. Re-heat gently and serve
hot, garnished with a sprig of fresh dill. Submitted by: Mayor Kerry Groom
Kirschner of Sarasota, Florida
SOURCE: National Cooking Echo 04/18/90
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---------- Recipe via Meal-Master (tm) v7.04
Title: Dishwasher Shrimp
Categories: Shellfish
Servings: 5
20 Jumbo shrimp 1 tb Freshly ground pepper
1 Onion (sliced) 1 tb Paprika
2 Lemons (sliced) 2 cl Garlic (chopped)
1 tb Salt
Make sure your dishwasher is clean. Prepare 4 double layers of heavy duty
aluminum large enough to wrap shrimp and spices airtight. Arrange 2 slices
of onion on each foil, then 5 shrimp. Distribute salt, pepper, paprika, and
chopped garlic evenly among the 4 shrimp servings. Place 2 lemon slices on
each serving and distribute juice of second lemon evenly among the four
servings. Wrap servings tightly, folding edges as you would a package. Load
packages on top shelf of dishwasher. Run through rinse cycle. When cycle is
finished, you will have steamed shrimp and amazed guests.
This recipe is more than delicious. It is fun and it will amaze your
guests. You can adapt the recipe, using white fish filets and various
vegetables such as tomatos and zucchini. Caution: Make certain foil
packages are wrapped tightly and that your dishwasher is cleaned of soap
residue. (This paragraph is also from the cookbook).
SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by:
Janice Norman Submitted by Mayro Luther Jones, Corpus Christi, Texas
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---------- Recipe via Meal-Master (tm) v7.04
Title: ORANGE JUDAS (JULIUS) #1
Categories: Beverages
Servings: 1
1 c Fresh orange juice Few drops vanilla
1/2 c Nonfat dry milk powder 1/2 c Crushed or shaved ice
2 tb Sugar (or to taste) 1 Raw egg (optional)
Put all ingredients in blender and blend a few minutes until frothy.
Makes 12 ounces.
SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by:
Stephen Ceideburg
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---------- Recipe via Meal-Master (tm) v7.04
Title: ORANGE JUDAS (JULIUS) #2
Categories: Beverages
Servings: 1
1/2 pk (3 3/4 oz) instant vanilla 1 Egg white
Pudding or pudding-pie 1 tb Lemon juice
Filling powder 3 c Fresh orange juice
Add all to blender and whirl one minute. A 2 oz package of vanilla instant
breakfast drink powder may be substituted for the pudding stuff.
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---------- Recipe via Meal-Master (tm) v7.04
Title: ORANGE JUDAS (JULIUS) #3
Categories: Beverages
Servings: 1
4 c Orange juice 1 ts Lemon juice
1 Envelope of Dream Whip 1 Egg OR omit egg and add
Powder 1/4 c Orange sherbet
Whirl in blender 1 minute and serve over ice.
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---------- Recipe via Meal-Master (tm) v7.04
Title: GREEN CURRY PASTE/NAM PRIK KAENG KHIEW
Categories: Spices
Servings: 1
1 ts Cumin seeds 1 tb Chopped shallots
1 ts Coriander seeds 1 tb Chopped garlic
6 Fresh green chilies, 1 ts Chopped galangal
Chopped 7 Peppercorns
1 tb Chopped lemon grass 1 ts Salt
1 ts Chopped coriander root 1 ts Shrimp paste
Place the cumin and coriander seeds in a pan, without adding any oil.
Dry-fry them, stirring, for 1-2 minutes until they are aromatic and
slightly browned. Pound them with the remaining ingredients to produce a
fine paste.
SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen
Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai
and Tettoni; Times Edition, Singapore, 1987
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---------- Recipe via Meal-Master (tm) v7.04
Title: PHANANG CURRY PASTE/NAM PRIK KAENG PHANA
Categories: Spices
Servings: 1
9 lg Dried red chilies 2 Stalks lemon grass, chopped
7 Shallots, chopped 1 tb Coriander seeds
6 cl Garlic 1 tb Cumin seeds
2 ts Coriander roots 1 ts Shrimp paste
15 Pepper corns 1 ts Salt
3 Slivers galangal
Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound
together all the ingredients to produce a fine paste.
SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen
Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai
and Tettoni; Times Edition, Singapore, 1987
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---------- Recipe via Meal-Master (tm) v7.04
Title: SOUR CURRY PASTE/NAM PRIK KAENG SOM
Categories: Spices
Servings: 1
10 Dried chilies 1 tb Shrimp paste
5 Shallots, chopped 1 tb Salt
Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound
all the ingredients together to produce a fine paste which goes well with
fish and vegetables.
SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen
Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai
and Tettoni; Times Edition, Singapore, 1987
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---------- Recipe via Meal-Master (tm) v7.04
Title: RED DEVILS FOOD CAKE
Categories: Cakes
Servings: 1
1 1/2 c Sifted cake flour 2 Eggs, well beaten
1 1/2 ts Baking powder 1/2 c Boiling water
1/2 ts Salt 2 oz Bitter chocolate
4 tb Butter 1 ts Soda
1 c Sugar 1 ts Vanilla
1/2 c Buttermilk
Sift flour, baking powder and salt 3 times. Cream butter and sugar. Add
well-beaten eggs to creamed mixture. Then add the flour and milk
alternately to the butter-sugar-egg mixture. Melt chocolate with boiling
water over low heat; add soda and stir well. Cool chocolate before adding
it to the batter. Then stir in vanilla. Grease cake pans and line them with
waxed paper (two 9 inch pans). Bake at 350 degrees for 25 minutes. (Batter
will be thin.) Frost with vanilla icing.
SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen
Cleary Originally from: "The Charlotte Cookbook", by Jr. League of
Charlotte, N. C.
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---------- Recipe via Meal-Master (tm) v7.04
Title: BARLEY CASSEROLE #1
Categories: Casseroles
Servings: 8
4 tb Butter 3 c Chicken or beef broth
2 md Onions, chopped 1/4 ts Salt
1/2 lb Mushrooms, sliced 1/4 ts Pepper
1 1/2 c Pearl barley Garnish: chopped parsley
Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions
2 minutes over medium heat. Add mushrooms and saute 5-7 minutes more. Add
barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper.
Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1
cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped
parsley.
SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen
Cleary
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---------- Recipe via Meal-Master (tm) v7.04
Title: BARLEY CASSEROLE #2
Categories: Casseroles
Servings: 6
1/2 lb Fresh mushrooms Salt and pepper
1 lg Onion, finely chopped 3 c Beef broth
4 tb Butter Slivered almonds, toasted
1 c Barley
Saute mushrooms and onions in butter. Don't let onions brown. Mix in
barley, salt and pepper. Pour into buttered 1 1/2 qt casserole. Cover with
broth to 1/2 inch above barley. Cover and bake at 350 degrees for 45
minutes, until liquid is absorbed and barley is tender. Garnish with
almonds.
SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen
Cleary
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---------- Recipe via Meal-Master (tm) v7.04
Title: SPINACH SALAD (MARGE)
Categories: Salads, Dressings
Servings: 12
1 lb Spinach, cleaned, patted 6 Hardboiled eggs, chilled
Dry, torn into pieces And sliced
Sliced raw mushrooms, (as Radishes, one bag, sliced,
Much as you can afford!) (again, as many as you have)
6 Slices bacon, fried, 1 Sliced red onion, optional
Drained, and crumbled
----------------------------------DRESSING----------------------------------
1/2 pt Sour cream CHEESE dressing mix (no
3 tb Lemon juice Substitution on this one)
1 Envelope Good Seasons GARLIC
Mix the dressing ingredients, let stand while you prepare the other
ingredients. Toss and serve.
This recipe is one of the most requested I have.
SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen
Cleary
I used to make this when I had to serve a BIG crowd, or take something to a
potluck. Warning, the dressing, all by itself, tastes FAR too garlicky.
Somehow it works when all mixed, tho. And the salad keeps very well, a good
make-ahead...up to 12 hours ahead or so:
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---------- Recipe via Meal-Master (tm) v7.04
Title: SPINACH CHEESE PIE
Categories: Cheese, Pies
Servings: 1
1 9 inch pie shell 1/2 c Heavy cream
1 pk (10 oz) frozen spinach 1 c Grated Monterey Jack OR
3 tb Butter Mozzarella cheese
1 tb Flour Salt and pepper
Bake the pie shell. Cook the spinach and drain it. Preheat oven to 350
degrees.
In a medium saucepan, melt the butter over medium heat. Gradually stir in
flour. When it thickens, stir in cream. Add 1/2 cup of cheese and stir
until it is melted. Fold in spinach, salt and pepper. Pour into pie shell.
Sprinkle the top with the remaining cheese.
Bake for 10-15 minutes. SOURCE: National Cooking Echo 04/19/90 Contributed
to the echo by: Ellen Cleary
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---------- Recipe via Meal-Master (tm) v7.04
Title: Eggplant Dip
Categories: Appetizers, Dips
Servings: 8
2 Eggplants, Total Weight Black Pepper
About 1 Lb., Washed Serve With Melba Toast or
1/4 c Lemon Juice Crudites.
1/4 c Or Less Olive Oil (May add 1 T. Tahini Before
1/4 c Chopped Parsley Pureeing.)
2 cl Garlic Crushed
1. Preheat the oven To 400. Put the eggplants On a Baking Sheet and bake
for About 40 Minutes, until Soft. Remove from the oven and Leave until
Completely Cold. 2. Remove the Stalks from the eggplants. 3. Puree the
eggplants in a Processor With the Lemon Juice, Oil and Parsley and Garlic
(or Chop the eggplants Very Finely By Hand and Mash and Mix With the Other
Ingredients.) Season To Taste. 4. Serve the Dip on Individual Plates,
Garnished With Parsley, Lemon Wedges and Extra Oil(Not Necessary). or Spoon
It Into a Small Bowl and Garnish Before Serving With Melba Toast.
(Eggplant Is Good Grilled until Charred All Over- 20 To 30 Min. Scrape
Off the Skin. Rinse and Then Follow the Recipe Above.)
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hummus (again)
Categories: Vegetables
Servings: 4
1 1/3 c Dried Chick Peas Cooked or 2 tb Lemon Juice
One 15-Ounce Can Black Pepper
1/2 cl Garlic Crushed Garnish: Olive Oil,
1 tb Tahini Paprika, Black Olives,
3 tb Olive Oil Lemon Wedge.
1. Drain the Chick Peas, Reserving the Liquid. Place Chick Peas in a
Processor With All the Other Ingredients and Blend until the Mixture Is
Smooth.
2. Alternatively, Mash the Chick Peas AS Smoothly AS Possible and Then
Beat in the Other Ingredients To Make a Smoothish Mixture.
3. add Enough Of the Reserved Liquid To Give a Light, Softconsistency
Like Softly Whipped Cream. 4. Spoon Hummus Onto a Plate and Level It With a
Knife So That It Is About 1/2 Inch Deep. Pour a Little Olive Oil Over the
Top, Then Sprinkle With Paprika and Garnish With Olives and Lemon Wedges.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Spinach & Fennel Pastries
Categories: Appetizers
Servings: 20
8 Sheets Phyllo Pastry 6 tb Melted Oleo
----------------------------------FILLING----------------------------------
1 Onion Chopped Cooked
1 tb Olive Oil 2 tb Chopped Parsley
1 c Frozen Spinach, Thawed and 1 ts Fennel Seed
Squeezed Dry AS Possible, Black Pepper
1. Saute the Onion in Olive Oil until Soft But Not Browned. Remove from
the Heat; add the Cooked Spinach, Chopped Parsley and Fennel Seed. Mix
Well, Then Season To Taste.
2. Preheat oven To 375.
3. Unroll Phyllo and Spread Them Out Flat in a Pile With a Damp Cloth Over
Them.
4. Take 1 Phyllo Sheat, Spread It Out on a Board and Brush the Top
Surface All Over With .Eted Ole. Lay Another Phyllo Pastry Sheet on Top
Andd Brush With More Ole. Then Make 4 Equally Spaced Cuts from One Short
End To the Other So You End Up With 5 Long Strips.
5. Place a Teasponn Of Filling About 1 Inch from the Top Of One Of the
Strips and Fold One Of the Top Corners Over It Making a Triangular Shape.
Then Fold the Triangle Down from the Base and Then At An Angle Again and
Continue until You End Up With a Neat Layered Triangle. Place on a Baking
Sheet.
6. Continue With the Rest Of the Phyllo and Filling in this Way until They
Are All Used Up. Then Brush the Triangles With Oleo.bake for About 15
Min., until the Pastry Is Golden-Brown and Crisp and Filling Piping Hot.
Serve Immediately With Parsley Sprigs.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Stuffed Grape Leaves (Vegetarian)
Categories: Vegetables
Servings: 36
36 Grape Leaves 1/2 ts Cinnamon or Allspice
1 1/4 c Long-Grain Brown Rice 2 Crushed Garlic Cloves
1 lg Onion Chopped Black Pepper
2 tb Chopped Parsley 6 tb Olive Oiil
2 Tomatoes Peeled & Chopped 1/2 c (Generous) Water
1/2 c Pine Nuts Juice Of 1-2 Lemons.
1/2 c Raisins
1. Drain Leaves and Rinse Under Cold Water & Drain Again.
2. Half Fill a Large Saucepan With Water, add the Rice and Boil for 10
Min., Then Drain and Mix With the Onion, Parsley, Tomatoes, Pine Nuts,
Raisins, Cinnamon or Allspice, Garlic & Pepper To Taste.
3. Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the Edges
Over and the the Little Bundles Side By Side in a Frying Pan With a Lid.
4. Mix Together the Oil and Water and Pour Over the Grape
Leaves.Sprinkle a Little Lemon Juice on Top.
5. Cook Covered Over a Very Gentle Heat for 2-2 1/2 Hours until the Rice
and Leaves Are Tender. add More Water If Necessary. Cool, Then Chill.
7. Arrange the Stuffed Leaves on a Large Plate or in a Shallow Basket With
a Bowl Of Yogurt & Mint Dressing in the Middle To Dip the Leaves Into.
Garnish With Lemon Slices.
Yogurt & Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint
Mixed Together.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Carrot and Ginger Soup
Categories: Soups
Servings: 4
1 Onion Chopped 4 1/2 c Light Vegetable Stock or
1 tb Jargarine Water
1 1/2 lb Carrots Sliced 1 lb Peeled & Chopped Apples,
1 ts Fresh Grated Ginger 3 tb Sherry
Black Pepper
1. Saute the Onion in Margarine Covered for 5 Min, Without Browning. Then
add the Carrots & Ginger. Cover and Cook for a Further 10 Min. Stir from
Time To Time.
2. add the Stock or Water and Bring To a Boil, Then Simmer Gently for 15
Min, until the Carrots Are Tender. Puree the Soup in a Foodprocesor, Then
Sieve (Not Really Necessary).
3. Return the Soup To the Finsed Out Pan, Reheat Gently and Season To
Taste With Pepper.
(yOu May Use Parsnips Instead Of Carrots and add 1 T. Curry Powder To
the Onions When You Saute Them. a Swirl Of Yogurt on Top Is Good and add
Some Crisp Croutons.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Light Vegetable Stock
Categories: Soups
Servings: 1
1 Onion 1 Carrot
2 cl Garlic 1 Bouquet Garni.
1 Celery Stick
Put Into a Saucepan. Cover Generously With Water and Bring To a Boil.
Simmer Half Covered for About An Hour. Then Strain.
Other Vegetables and Flavorings Such as Leeks, Thinly Pared Lemon Rind, &
Allspice Berries Can Be Added. Peelings from Well-Scrubbed Potatoes Also
Give Good Flavor.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Golden Spiced Cauliflower
Categories: Vegetables
Servings: 4
1 Onion Chopped 2 Cardamon Pods
2 tb Oil 1 sm Cauliflower Divided
1 Garlic Clove Crushed Into Florets
1/2 ts Turmeric 1/2 c (Generous) Water
1 ts Ground Coriander Black Pepper.
1. Saute Onions in Oil in a Medium Saucepan for 8 Min. Then add the
Garlic, Turmeric, Corianderr and Cardamom. Stir Over Heat for a Further
2-3 Min.
2. add the Cauliflower, Turning It Gently With a Spoon To Coat With the
Onion and Spice Mixture. Then add the Water and Pepper. Bring the Mixture
To a Boil.
3. Cover and Cook Gently for About 15 Min. until the Cauliflower Is Just
Tender. Shake the Pan from Time To Time To Prevent Sticking and Ensure
Even Cooking.
4. Check the Seasoning. Then Garnish With a Sprig Of Mint and Serve the
Cauliflower Immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Enchilada bake
Categories: Mexican, Cheese
Servings: 4
1 ts Corn Oil Drained
1/2 lg Onion, Chopped 1 ts Cumin
2 cl Garlic, Minced or 1 c Prepared Salsa Divided
Pressed 4 Corn Tortillas
1 c Black Beans, Cooked & 1/4 c Shredded Monterey Jack
Drained & Rinsed Cheese
1/2 c Kernel Corn Cooked &
1. in a Large Skilet Heat Oil Over Medium-High Heat. Saute Onion and
Garlic 2-3 Minutes. add Beans, Corn, Cumin & 1/2 C. Salsa. Cook 3 To 4
Minutes, Coarsely Mashing Beans With the Back Of a Spoon.
2. Tortillas Roll Better If Heated. Moisten Lightly & Stack Between
Pieces Of White Paper Toweling. Wrap With Foil & Heat in 350 Degree oven
10 Minutes or Place Opened Package Of Tortillas in Micro-Wave and Microwave
on High About 1 Minute.
3. Spoon 1/3 C. Of the Filling Onto Each Tortilla. Roll Up. Spoon 1/4 C.
Of Salsa Into a Small Baking Dish. Arrange Tortillas, Seam Side Down. Top
With the Remaining Salsa, Adding More If Necessary To Top All the
Enchiladas. Cover. bake in a 350 Degree oven 15 To 20 Min. Uncover; Top
With Cheese. bake 2 Minutes or Longer or until Cheese Is Melted.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Vegetable Stir-Fry
Categories: Vegetables
Servings: 4
1 lg Red Pepper 1 Bunch Scallions
1 lg Green Pepper 1/2 lb Button Mushrooms
1 md Zucchini 1/2 c Olive Oil
4 Celery Stalks 1 c Blanched Almonds
---------------------------SWEET & SOUR DRESSING---------------------------
2 Garlic Cloves Crushed 1/4 c Lemon Juice
1/4 c Grated Fresh Ginger 1 tb Wine Vinegar
1/4 c Soy Sauce
2 T Clear Honey
1. Cut the Peppers, Zucchini & Celery Into 2-Inch Matchsticks. Trim the
Scallions So That Is About 1 Inch Of the Green Part Left. Slice the Button
Mushrooms.
2. Next Make the Sweet & Sour Dressing; Blend All the Ingredients in a
Blender or Food Processor, or Mix Them in a Bowl.
3. Make the Stir-Fry Just Before You Want To Eat. Heat the Oil in a Wok,
Then Put in the Vegetables and Stir-Fry Over High Heat for 2 Minutes, until
They Are Beginning To Soften.
4. add the Almonds and the Sweet & Sour Mixture and Stir-Fry for a
Further 1-2 Minutes To Heat Through.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lynn's Vegetable Pasta
Categories: Pasta, Rice
Servings: 4
1 c Ricotta Cheese (May Omit) 6 Garlic Cloves Minced
1/2 c Grated Romano Cheese 1 lb Mushrooms Sliced Thickly
1 ts Salt 2 ts Salt (If Desired)
1 md Head Cauliflower Florets 1/2 ts Or Less Crushed Dried
1 Bunch Fresh Broccoli Red Pepper
Florets 1 lb Linguine
1 c Olive Oil Grated Romano
1. Combine Ricotta Cheese and Romano Cheese. Set Aside. 2. Bring a Large
Stockpot Of Water To a Rolling Boil. add 1 t. Salt, Cauliflower &
Broccoli. Cover & Return To a Boil. Uncover & Cook on Medium-High until
Crisp-Tender, About 7 Minutes. Remove Vegetables With a Slotted Spoon and
Reserve Liquid for Cooking Linguine. 3. Heat Olive Oil & Garlic in a
Skillet. When Garlic Is Lightly Browned, Stir in Mushrooms, Salt & Dried
Red Pepper. Saute About 6- 8 Minutes. Stir in Broccoli & Cauliflower &
Continue Cooking 10 Minutes. If It Becomes Too Dry, add Some Of the
Reserved Liquid. 4. Bring Remaining Reserved Liquid To a Rapid Boil, Adding
Water If Needed, and add Linguine, Stirring With a Fork To Prevent
Sticking. Cook About 10-12 Minutes. Drain.
Reheat Vegetable Mixture. Stir in Linguine. Top With Cheese Mixture.
Dust With More Grated Romano and Serve Immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pasta Primavera No. 2
Categories: Pasta, Vegetables
Servings: 4
1 tb Olive Oil 1/2 lb Peas or Snow Peas
1 Onion Finely Chopped 3/4 lb Vermicelli
1/2 lb Carrots Diced 2 tb Chopped Mint
1/2 lb Zucchini, Sliced Freshly Ground Black Pepper
1. Cover and Saute the Onion Without Browning for 5 Minutes.
2. add the Carrots and Cook for 10 Minutes. Then Put in the Zucchini
for Another 5 Minutes. add the Peas or Snow Peas and Cook for 2-3 Minutes.
3. Just Before the Vegetables Are Ready Cook the Vermicellis in a Large
Saucepan until AL Dente. Drain Immediately and Return To Pan.
4. add the Vegetables To the Vermicelli, Together With the Mint and
Pepper. Mix and Then Serve Garnished With Mint.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pasta With Fresh Vegetables
Categories: Pasta, Vegetables
Servings: 8
1 Bunch Fresh Broccoli, 2 lb Linguini
Broken Into Flowerets 2 cl Minced Garlic
4 Carrots Cut Into Small Pepper
Pieces Minced Parsly To Taste
1/4 c Olive Oil Olive Oil and Oleo for
2 md Onions Diced Tossing
1 pt Fresh Mushrooms, Sliced 1 lb Linguine
3 md Zucchini, Sliced
1. in a Large Pot, Bring Approximately 6 Cups Of Water To a Boil. Blanch
the Carrots and Broccoli for 2 To 3 Minutes. Drain and Save the Water.
2. Heat Oil in a Large Skillet and Quickly Saute the Onions, Mushrooms
and Zucchini.
3. in a Large Pot, With the Water from the Vegetables, Cook the Linguini
for About 7 To 8 Minutes until AL Dente (Firm).
4. Meanwhile, Coat a Large Skillet With Olive Oil and Heat. add minced
Garlic (Use More Oil If Needed). Combine All the Vegetables and Saute
until Very Hot.
5. Gently Mix the Vegetables and Season With Pepper and Minced Garlic.
6. Drain the Linguini and Toss in Olive Oil and Oleo.
7. Mix the Linguini With the Vegetables and Serve Immediately While Hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Spinach Gnocci
Categories: Italian, Pasta, Cheese
Servings: 4
1 1/2 lb Fresh Spinach Cooked 1 c Grated Parmesan Cheese
& Drained & Chopped OR 2 Eggs Beaten
1 lb Frozen Chopped Spinach Black Pepper
Thawed Freshly Grated Nutmeg
1/2 lb Mozzarella Grated Extra Flour for Coating
1 1/2 c Flour A Little Butter
1. Drain Spinach & Then Puree in a Processor. Put the Puree Into a
Saucepan & Dry It Over the Heat for a Minute. Remove from the Heat.
2. in a Bowl, Mix Together the Mozzarella, Flour, Parmesan, Eggs &
Spinach. Season With Pepper & Nutmeg. If the Mixture Is Very Soft, Put It
Into the Refrigerator To Firm Up for About 30 Min.
3. Roll Heaped Teaspoons Of the Mixture in a Little Flour. this Can Be
Done Ahead Of Time.
4. To Cook the Gnocchi, First Heat the oven To Low To Keep the Gnocchi
Warm AS They'Re Ready. Half-Fill a Large Saucepan With Lightly Salted
Water & Bring Just To a Boil.
5. Drop 6-8 Gnocchi Into the Water & Let Them Simmer Very Gently for
About 5-10 Min, until They Float To the Surface.
6. Make Sure the Water Does Not Get Beyond a Bare Simmer, & Remove the
Gnocchi as Soon as They Are Ready or They May Fall Apart.
7. Drain the Gnocchi Well, Then Put Them Into a Warmed Serving Dish, Dot
With a Little Butter & Keep Them Warm While You Cook Another Batch.
8. When All the Gnocchi Are Done, Sprinkle With Grated Parmesan Cheese
and Serve Immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Tofu & Rice With Vegetables
Categories: Rice
Servings: 6
1 Onion Sliced 1 Block Firm Tofu, Cut Into
1/2 Green Pepper Thinly Sliced Cubes
1/2 lb Mushrooms Sliced 1/4 c Sesame Seeds
1/2 lb Spinach Torn Into Bite- 2 tb Low Sodium Tamari
Sized Pieces 4 c Cooked Brown Rice
1 c Mung Bean Sprouts
1. Saute Onion and Green Pepper in 1/4 C. Water for 10 Min.
2. add Tofu and Mushrooms. Cook An Additional 10 Min.
3. add Spinach, Bean Sprouts, Sesame Seeds and Tamari. Cover and Steam 5
Min. To Wilt Spinach.
4. Mix in 4 C. Cooked Brown Rice. Heat Through and Serve Hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Red Kidney Bean Stew
Categories: Stews
Servings: 8
1 tb Olive Oil 4 Tomatoes Peeled &
1 lg Onion Sliced Quartered
1 lg Red Pepper Chopped 1/3 c Dried Beans or One
2 Carrots Diced 1 cn (15-Oz) Rinsed & Drained
2 md Zucchini Sliced 1/2 ts Paprika
2 Celery Stalks Sliced Black Pepper,
2 c Sliced Mushrooms Little Cumin
1. Heat the Oil in a Large Saucepan and add the Onion, Red Pepper,
Carrots, Zucchini and Celery. Cook Gently for 10 Min. Covered. add the
Mushrooms, Tomatoes, Kidney Beans, Paprika and Pepper To Taste.
2. Continue To Coook, Covered for a Further 10-15 Min. Check the
Seasoning and Serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Vegetarian Chili
Categories: Vegetarian, Chili
Servings: 4
1 tb Olive Oil 2 cn (15-Oz) Kidney Beans
1 Onion Chopped 1/2 c Dried Green Lentils, Cooked
1 Red Pepper Chopped 1 ts Mild Paprika
2 Garlic Cloves Crushed 2 tb Chili Powder
1 cn (14-Oz) Tomatoes Black Pepper
1 c Dried Kidney Beans Cooked A Little Sugar
OR
1. Heat the Oil in a Large Saucepan and Saute the Onion and Pepper for
10 Min. add the Garlic and Cook for Two Minutes. Then add the Tomatoes.
2. Drain the Beans and Lentils, Reserving the Liquid. add Both To the
Tomato Mixture, Along With the Paprika and Chili Powder.
3. Simmer for 15 Min, Adding the Bean Water as Needed Forconsistency.
Season, add Sugar and Serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chick Pea Stew
Categories: Stews, Vegetarian
Servings: 4
2 lb Eggplant 1/2 c Dried Chick Peas
2 lg Onions Chopped OR
1/4 c Olive Oil 1 cn (15 Oz) chick peas Drained
2 Garlic Cloves Crushed Black Pepper
1 cn (15 Oz) Tomatoes
1. Cut Eggplant Into 1/2 Inch Dice, Sprinkle With Salt, Place in a
Colander, Put a Weight on Top and Leave for 30 Minutes.
2. Rinse Eggplant and Gently Squeeze Out as Much Liquid as You Can.
3. Preheat the oven To 400 F.
4. Saute the Onion in Half the Oil in a Large Saucepan for 10 Minutes.
Remove With a Slotted Spoon and Saute the Eggplant Pieces in the Remaining
Oil until Crisp and Lightly Browned. Drain on Paper Towels.
5. Put the Eggplant and Onion Into An Ovenproof Dish, Then add the
Garlic, Tomatoes, Chick Peas and Pepper. Mix Well. Cover and bake for
40-60 Min. Garnish With Fresh Mint Leaves.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Couscous With Spicy Chick Pea Stew
Categories: Vegetarian
Servings: 5
3 c Couscous 1/2 lb Zucchini Diced
1/4 c Olive Oil 1 1/3 c Dried Chick Peas Cooked
2 Onions Chopped OR
3 md Carrots Sliced 2 cn (14-Oz) chick peas, drained
2 ts Each Ground Cinnamon, 1 qt Water
Ground Cumin, 1/4 c Tomato Paste
Ground Coriander 2 1/2 c Warm Water
1/2 c Corn Kernels Freshly Ground Black Pepper
1. Spread Couscous Out on a Large Deep Plate and Pour the Warm Water
Evenly Over It. Then Rub the Couscous Lightly With Your Fingers To
Separate the Grains. Set the Plate Aside. 2. Heat Half the Oil in a Large
Saucepan, add the Onion and Carrots and Saute Gently for 10 Minutes. Stir
in the Spices and Cook for a Further 2-3 Minutes, Stirring. 3. Stir in the
Corn, Zucchini and Chick Peas (May Use Fava Beansinstead). Then add the
Water and Tomato Paste. Bring To a Boiil, Then Turn the Heat Down So That
the Chick Pea Stew Simmers. 4. By Now, the Couscous Will Have Absorbed the
Water. Put It Into a Metal Sieve, Metal Colander or Steamer Saucepan,
Breaking It Up a Bit With Your Fingers Again as You Do So. If Your
Container Has Large Holes, You May Prefer To Line It With a Piece Of
Cheesecloth To Prevent the Grains from Falling Through, But I Never Found
this Necessary. 5. Put the Steamer, Colander or Sieve Over the Vegetable
Stew, Cover With a Lid or Plate and Cook Gently for 25-30 Minuites. 6.
Season To Taste With Pepper. Stir the Remaining Olive Oil Into the
Couscous, Then Put the Couscous on a Large, Warmed Serving Dish, Garnish
With the Coriander and Serve Immediately.Serve With a Green Salad.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Felafel in Pita Pockets
Categories: Vegetarian
Servings: 4
1 c Dried Chick Peas Cooked OR 1 ts Ground Cumin
2 cn (15-Oz) chick peas, drained A Pinch Of Chili Powder
1 Egg Beaten Black Pepper
1 lg Onion Finely Chopped Unbleached White Flour for
2 tb Chopped Parsley Coating
1 Garlic Clove, Crushed Oil for Shallow Frying
1 ts Ground Coriander
1. Mash the Chick Peas Thoroughly, Then add the Egg, Onion, Parsley,
Garlic & Spices. Mix Well, Season To Taste With Pepper.
2. Shape the Mmixture Into Balls About the Size Of Chestnuts, Then Coat
in Flour.
3. Put Pita Bread To Warm Under the Broiler or Moderate oven.
4. Pour Enough Oil in the Frying Pan To Cover the Base Thinly and When
It Is Hot, Saute the Felafel in Batches for 3 Min. on Each Side until
Golden Brown. Drain Well on Paper Towels.
5. Cut Each Pita Bread in Half Across the Center, Then Fill Each With
Felafel, Sliced Tomato and Cucumber and Garnish Wiith Lemon and Fennel.
(in Place Of Egg, May Use 2 T. Chick Pea Flour.)
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---------- Recipe via Meal-Master (tm) v7.04
Title: Brown Lentil bake With Pineapple
Categories: Vegetarian
Servings: 4
2 tb Olive Oil 2 tb Soy Sauce
2 lg Onions Finely Chopped Pepper
1 c Dried Lentils Cooked & 1/3 c Whole-Wheat Bread Crumbs
Drained 1 cn (8-Oz) Pineapple Chunks
2 tb Chopped Parsley Or Rings
1 ts Herbes DE Provence
1. Preheat the oven To 350 F.
2. Heat the Oil in a Large Sauce Pan and Saute the Onion for 10 Min.
until Soft and Lightly Browned, Stirring Occasionally.
3. add the Garlic, Lentils, Parsley, Mixed With Herbs and Soy Sauce. Mash
By Hand or Puree Roughly in a Processor until the Mixture Holds Together.
Season With Pepper.
4. Transfer To a Shallow Baking Dish. Sprinkle With the Crumbs.
5. bake for 20 Min. Then Remove from the oven. Carefully Place the
Pineapple, Either Rings or Chunks, on Top and bake for a Further 10-15
Min. until the Pineapple Is Hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Spicy Lentil Burgers
Categories: Vegetarian
Servings: 4
2 lg Onions Finely Chopped Drained
2 Carrots Finely Chopped 1/2 ts Ground Cumin
1 Celery Stalk Finely Chopped 1/2 ts Ground Coriander
2 tb Olive Oil 6 ts Chopped Parsley
1 lg Garlic Clove Crushed 1 tb Lemon Juice
1 c Dried Green or Brown Black Pepper,
Lentils Cooked & Well White Flour
1. Saute the Onion, Carrot and Celery in Oil in a Large Saucepan for 10
Min. until Soft and Lightly Browned, Stirring from Time To Time. 2. add the
Garlic, Lentils, Cumin, Coriander, Parsley and Lemon Juice. Mash By Hand or
Puree in a Processor until the Mixture Holds Together. Season With Pepper.
3. With Floured Hands, Shape the Mixture in 10-12 Flat Burgers, Using a
Palette Knife. Coat the Burgers With Flour. 4. Saute the Burgers in a
Little Oil until Crisp and Browned, Turning Them Over Carefully To Cook the
Second Side. 5. Drain on Paper Towels and Serve Garnished With Watercress
and Tomatoes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Crepes With Cottage Cheese
Categories: Vegetables
Servings: 5
1 lb Sliced Button Mushrooms Black Pepper
1 lb Cottage Cheese
-----------------------------------BATTER-----------------------------------
1 c White Flour 1 tb Olive Oil or Melted Oleo
2 Eggs 1/2 c (Generous) Milk
1/2 C (Generous) Water
1. Saute Mushrooms in 2 T. Oleo for 2-3 Min. Just until Tender. Mix With
the Cottage Cheese and Season To Taste.
2. Put All Batter Ingredients in a Food Processor and Whizz until
Smooth.
3. Preheat the oven To 350.
4. Use the Crepe Batter To Make About 12 Thin Crepes.
5. Put a Little Of the Mushrooms Mixture in the Middle Of Each Crepe,
Dividing It Evenly Among Them. Roll the Crepes Up and Place Them Side By
Side in a Shallow Casserole. Pour Some Yogurt That'Sbeen Whipped Over
Them. Cover Tightly With Foil and bake for 20-30 Min. until Heated
Through.
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