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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: QUICK TURKEY DINNER
Categories: Poultry
Servings: 8
1 lb Ground raw turkey 1/2 c Egg Beaters (= 2 eggs)
1 cn Whole berry cranberry sauce 2 ts Instant chicken bouillon
1 c Cracker meal 2 tb Margarine
1/2 c Water
Contributed to the echo by: Janice Norman Quick turkey dinner made with
ground raw turkey. QUICK TURKEY DINNER Parsley for garnish
Combine turkey, cracker meal and Egg Beaters in small bowl until well
blended. Shape into 8 oval patties.
Melt margarine in large skillet over med-high heat. Brown patties on both
sides. Blend cranberry sauce, water and bouillon; pour over patties. Bring
to boil. Reduce heat, cover and simmer until done, about 20 minutes.
Arrange patties on serving plate, spoon sauce over them and garnish with
parsley.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: TURKEY BURGERS
Categories: Poultry
Servings: 4
1 lb Ground turkey 1 Egg (or low cholesterol
1/2 c Minced onion Equivalent)
1/2 c Minced green pepper 1 c Plain bread crumbs
2 tb White wine (preferably) 3 tb Olive oil
1/2 ts Thyme Worcestershire sauce
1/2 ts Basil Your favorite burger buns
1/2 ts Ground pepper Sliced tomatos, relish,
1 ts Salt Catsup, etc.
Contributed to the echo by: Janice Norman A quick burger recipe using
ground turkey that makes a good ground beef substitute and is flavorful. A
Turkey Burger Recipe
Heat oil in skillet. Combine all other ingredients in a bowl and mix until
well blended. Form into patties (6 to 8). Saute patties on each side until
brown (2-4 minutes per side, depending on thickness). Drain, serve in buns
as you would hamburgers, with appropriate accompaniments.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: RED WINE SUBSTITUTES
Categories: Sauces
Servings: 1
3/4 c Water Looks wrong)
1 ts Instant beef bouillon (I 1 tb Vinegar
Looked it up and it still
Contributed to the echo by: Cheryl Johns Substitutes for 3/4 cup Red Wine.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: ITALIAN SAUSAGE
Categories: Italian, Pork
Servings: 6
1 1/2 lb Italian sausage, cut into 1 lg Bay leaf
Links Plenty oregano, basil,
1 Oil Marjoram
1 sm Onion, diced Pinch each thyme, rosemary
1 lg Green pepper, diced Dashes ground fennel, red
3 lg Cloves garlic, sliced Pepper flakes (optional)
16 cn Tomato sauce or whole Lots Parmesan cheese
Tomatos, smooshed 6 oz Fresh mushrooms, 1/2'd or
6 cn Tomato paste 1/4'd
1 ts Sugar (to cut acidity of 1 2 slices American cheese (I
Tomatos) Know, heretical but good)
8 oz Red wine
Contributed to the echo by: Debra Heng SPAGHETTI SAUCE WITH ITALIAN SAUSAGE
In a dutch oven, brown the sausages well (still in their casings) in a
little olive oil. Use tongs to remove sausage to top of pot lid. Drain off
fat if necessary, leaving about 1 T in pot. Toss in onion, green pepper and
garlic and stir to coat, scraping up the brown bits from bottom of pot. Let
cook for about 2 minutes, just 'til the onion and pepper begin to soften
(do not brown). Return sausage to pot and stir in tomatos or sauce, paste,
sugar, wine, seasonings and Parmesan. Simmer for 45-60 minutes.
Meanwhile, saute mushrooms in a dab of butter, dash of olive oil, sprinkle
of marjoram or basil and paprika. Add the mushrooms and any juice in the
pan to the saucepan during last 15 minutes of cooking. Add optional
American cheese a few minutes before serving, let melt & stir in. This
really mellows out the sauce.
Tips: You can brown pork shoulder blades or spareribs along with the
sausage. Gives a great flavor and provides a 2nd meat course if you're
having company. Use more or less wine, depending on whether you're using
whole tomatos or sauce. Just aim for a nice thick sauce. Leftovers make
great sausage sandwiches. I freeze mine a lot for quick meals later.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: YANKEE MAPLE CORN MUFFINS
Categories: Breads
Servings: 12
2 c Flour 1/4 c Light brown sugar
1 c Yellow cornmeal 1 c Milk
1 tb Baking powder 1/3 c Maple syrup
3/4 ts Salt 3/4 Stick butter, melted
2 Eggs
Contributed to the echo by: Debra Heng YANKEE MAPLE CORN MUFFINS Mix flour,
cornmeal, baking powder and salt in a large bowl. Whisk eggs and sugar in
another bowl until smooth. Add milk and syrup and whisk. Pour over dry
ingredients and add 4 T of the melted butter. Fold until moistened. Fill
muffin cups and bake 25-30 mins. at 350. Brush tops with remaining 2 T of
butter.
Makes one dozen.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: BLUEBERRY CLAFOUTTI
Categories: Breads
Servings: 12
4 c Blueberries 2 ts Vanilla
1 c Milk 1 1/4 c Flour
1/3 c Sugar Dash salt
2 Eggs
Contributed to the echo by: Debra Heng Originally from: "Victory Garden"
BLUEBERRY CLAFOUTTI Grease & flour a suitable baking dish. Add berries.
Combine milk, sugar, eggs, salt & vanilla. Add flour and beat with electric
mixer until smooth. Pour over berries. Bake at 375 for 45 minutes or until
golden & puffy.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: GARLIC CROUTONS WITH THYME
Categories: Breads
Servings: 1
2 cl Garlic, halved 2 c Bread, white, 1/2-inch
2 tb Butter, unsalted Cubes
1/2 ts Thyme, dried, crumbled
Contributed to the echo by: Sallie Austin Originally from: Gourmet magazine
Garlic Croutons with Thyme
Rub a small heavy skillet with the cut side of the garlic and in it cook
the garlic in the butter over moderately low heat, stirring, for 5 minutes,
or until it is golden. Discard the garlic, add the bread cubes and the
thyme, and cook the croutons, tossing them, until they are toasted lightly.
Sprinkle the croutons with salt to taste and transfer them to paper towels
to drain.
Makes about a cup.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: LARGE GARLIC CROUTONS
Categories: Breads
Servings: 1
1 cl Garlic, large 12 French bread, slices
1/3 c Olive oil Salt, pinch
Contributed to the echo by: Sallie Austin Originally from: The Ultimate
Salad Dressing Book by Claire Stancer Large Garlic Croutons Crush the
garlic with a pinch of salt. Whisk in olive oil. Brush on 12 1/4 ea 4-inch
thick slices stale French bread. Bake in a preheated 325 degree oven until
golden, about 15 minutes. Tear into smaller pieces, if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: PARSLEY CROUTONS
Categories: Breads
Servings: 1
3 tb Butter, unsalted 2 tb Parsley, fresh, minced
3 Bread, white, slices Salt
Contributed to the echo by: Sallie Austin Originally from: Bon Appetit
magazine Parsley Croutons Cut bread slices into 1/2-in cubes. Melt butter
in a heavy large skillet over medium heat. Add bread cubes. Season with
salt. Cook until light brown, stirring frequently, about 5 minutes. Stir in
parsley. Drain on paper towels. (Can be prepared 6 hours ahead. Cool
completely. Cover tightly.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: UNO'S DEEP PAN PIZZA
Categories: Italian
Servings: 4
MMMMM------------------------------CRUST-----------------------------------
1 c Warm tap water (110-115°) 1/2 c Coarse ground cornmeal
1 ts Active dry yeast 1 ts Salt
3 1/2 c Flour 1/4 c Vegetable oil
MMMMM-----------------------------FILLING----------------------------------
1 lb Mozzarella, sliced 3 ts Dried oregano,OR
1 lb Sausage, removed from the 5 Fresh basil leaves,
Casing and crumbled Shredded
1 cn Whole tomatos, drained and 4 tb Freshly grated Parmesan
Coarsely crushed Cheese
2 c Cloves, peeled and minced
Pour the warm water into a large mixing bowl and dissolve the yeast with a
fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable
oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2
cup at a time, until the dough comes away from the sides of the bowl. Flour
your hands and the work surface and kneed the ball of dough until it is no
longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60
minutes in a warm place, until it is doubled in bulk. Punch it down and
kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until
it comes 2 inches up the sides and is even on the bottom of the pan. Let
the dough rise 15-20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook the crumbled sausage
until it is no longer pink, drain it of it's excess fat. Drain and chop the
tomatos.
When the dough has finished its second rising, lay the cheese over the
dough shell. Then distribute the sausage and garlic over the cheese. Top
with the tomatos. Sprinkle on the seasonings and Parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of the
crust from time to time with a spatula to check on its color. The crust
will be golden brown when done. Serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: BAY SCALLOP STEW
Categories: Stews, Shellfish
Servings: 4
2 tb Chopped shallot 3 tb Snipped chives
2 tb Butter 1 lb Scallops OR
1 c Dry white wine 1/2 lb Scallops AND **
1 c Heavy cream 1/2 lb Lobster meat **
2 c Milk (not skim or 2%) 1 ts White pepper (or to taste)
Contributed to the echo by: Janice Norman Originally from: the Sea view
restaurant - Bar Harbor, Me. Bay Scallop Stew In heavy sauce pan saute
shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add
scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not
boil. salt and white pepper. Serve. prep time 30 - 45 min.
**Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate
slightly.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: CELEBRATION SHRIMP
Categories: Prawns/mush
Servings: 4
8 lg Prawns, shelled and Juice of 1 lemon, per four
Deveined, per person People
1/2 c Sweet butter Fettucine noodles, cooked
2 cl Garlic, minced And drained
4 White mushrooms, cleaned, Grated Romano Cheese, to
Per person Taste
Contributed to the echo by: Janice Norman CELEBRATION SHRIMP In a frying
pan, combine the garlic and butter over medium heat until the butter is
melted. Place the shrimp and mushrooms in the pan and saute until shrimp is
done, turning the shrimp and mushrooms occasionally.
Put the hot fettucine noodles on each plate. Top with a serving of shrimp
and mushrooms, leaving the butter/garlic mixture in the pan. Pour the lemon
juice over the butter/garlic mixture and heat, stirring for 1-2 minutes.
Pour the butter/garlic mixture over the fettucine.
Shake the grated cheese over each serving (we let everyone do his/her own)
and serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: CHICKEN YA-HAH!
Categories: Chicken
Servings: 4
2 Chicken breasts, split, (prepared if you must)
Skinned and boned 1/2 ts Cumin
1 c Celery, coarsely chopped 1 tb Oregano, fresh (3/4 t if
1 c Onion, coarsely chopped Dried)
3 Jalapeno(s), fresh minced 1/4 c Red wine, (dry-ish)
1 tb Sesame oil, dark 4 Cloves garlic, crushed
1/2 ts Celery seed, whole 3 cn Tomato sauce
8 ts Water chestnuts, sliced 1/2 ts Curry powder
(canned as a last resort) 1 tb Szechwan chili sauce
2 tb Chili powder, home made Oil for saute
Contributed to the echo by: Janice Norman Chicken "Ya-hah!" Saute the
celery, onions and garlic in the oils while you cut the chicken into
bite-sized pieces. When the onion is translucent add the chicken, celery
seed, jalapenos and water chestnuts. Saute until chicken is barely done...
add the remaining ingredients, cover and simmer for an hour. Serve over
either cornbread, rice or pasta... they're all good. Enjoy!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: GOURMET CHILI POT PIE TOPPING
Categories: Pies
Servings: 6
1 c All purpose flour 3/4 c Milk
1 c Yellow corn meal 1 Egg, lightly beaten
3 tb Sugar 1/2 c Grated cheddar cheese
2 ts Baking powder 2 ts Chopped chilies, or to
3 tb Butter, melted and cooled Taste
Contributed to the echo by: Janice Norman Originally from: Joan Gruzen
GOURMET CHILI POT PIE TOPPING (from Joan Gruzen) Into a bowl sift together
the flour, cornmeal, sugar, baking powder. Add the butter, milk and the
egg, and stir the batter until it is just combined. Stir in the cheddar and
the chilies and cover the top of the casserole in which you have the chili.
Bake the potpie in the middle of a preheated 400 oven for 10 minutes.
Reduce the heat to 350 and bake the potpie for 30 minutes more.
Servings: 6
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: HAM AND REDEYE GRAVY
Categories: Sauces
Servings: 1
4 tb Drippings from 4 half-inch Sugar
Baked ham steaks 1/2 c *strong* fresh-brewed black
1/4 c Firmly packed *light* brown Coffee
Contributed to the echo by: Janice Norman HAM & REDEYE GRAVY Remove the ham
steaks from their fry-drippings and measure out 4 tbsp. of the fat. Dispose
of the rest. Stir the sugar into the pan at LOW heat, stirring constantly,
until the sugar dissolves. Add the coffee, and simmer until the gravy turns
a rich brown (maybe 5 minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour
the gravy over the ham and serve.
(NOTE): If you're using uncooked slices of a salty, dry-cured ham, add a
cup of water to the skillet along with the ham. The ham will absorb all the
water by the time it's cooked through. Add more water if the original
amount is absorbed too quickly.
If you're using salt pork, or pork belly fat (like bacon, but unsmoked), be
sure to blanch it before using. To blanch, cover with cold water, bring to
a boil, simmer 3 minutes, then drain. Fry a little chunk, and if it's still
too salty, blanch it again.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: MEDALLIONS OF PORK W/RED WINE SAUCE
Categories: Pork
Servings: 8
8 Slices boneless loin of 2 tb Finely chopped shallots
Pork, 3 oz each, trimmed of 2 tb Butter
Fat 1 tb Freshly grated ginger
1 Whole clove 1/2 ts Dried thyme OR
1/2 c Red wine 2 Springs of fresh
1 ts Balsamic vinegar 1 Bay leaf
2 ts Honey Salt and pepper to taste
1 tb Olive oil
Contributed to the echo by: Janice Norman Originally from: 60 minute
Gourmet -- NY Times. Medallions of Pork with Red-Wine Sauce
Place pork slices on a flat surface. Pound lightly with a mallet. Sprinkle
with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove,
wine, and honey in a bowl and blend well. Place sliced pork in a dish and
pour mixture over it. Marinate for 10 minutes. Drain the pork medallions
and pat dry. Reserve marinate. Place meat in a single layer in skillet in
the hot oil. Cook for 5 minutes, turn and cook for 5 minutes more over
medium high heat. Reduce heat and cook meat for 2 minutes more. Transfer
meat to a dish and keep warm. In skillet add the shallots and cook stirring
until wilted. Add the reserved marinate and cook, stirring and scraping the
bottom. Cook until marinate is reduced to 3/4 its original amount. Swirl in
the butter and pour the sauce over the medallions. Remove bay leaf and
sprigs of thyme before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: PORK CHOPS W/APPLES & SWEET & SOUR
Categories: Pork
Servings: 8
8 1/2 in thick boneless pork 2 tb Red wine vinegar
Chops 3/4 c Chicken broth
2 Cooking apples (granny 1 tb Honey
Smiths), about 1 lb. 1 ts Tomato paste (just to give
1/4 c Flour Red color, sometimes I
2 tb Oil Substitute
2 tb Finely chopped shallots (or 1 tb Catsup)
Onions) Salt and pepper to taste
Contributed to the echo by: Janice Norman Originally from: the N.Y. Times
Pork Chops with Apples and Sweet and Sour Sauce
Sprinkle chops with salt and pepper to taste and set aside. Cut the Apples
into quarters. Peel the quarters and discard the core. Dredge the chops in
flour. Heat the oil in a large heavy skillet, and add the chops. Cook until
well browned on one side, about 5 minutes. Turn the chops and continue
cooking about 5 minutes. Remove the chops, and add the quartered apples.
Cook about 2 minutes turning the apples often. Remove the apples and pour
off the fat from the skillet. Add the shallots and vinegar and cook
briefly, stirring with a wooden spoon. Add the broth and honey. Cook 1
minute and stir in the tomato paste. Return the chops and apples to the
skillet. Spoon sauce over them, and cover closely. Cook ten minutes, and
serve chops covered with sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: ROCK SHRIMP CHOWDER
Categories: Stews, Shellfish
Servings: 8
2 lb Rock shrimp 1/2 ts Thyme
1 c Celery, diced 1 ts Chopped garlic
1 c Chopped onion 1/2 c Flour
1 c Chopped carrots 1 Tomato, diced medium
1/4 lb Butter or margarine 1 Green pepper, diced medium
1/4 ts Black pepper (optional) 2 Tomatos, diced medium
1 ts Curry powder Chopped parsley for garnish
1 1/2 ts Chili powder
Contributed to the echo by: Janice Norman Originally from: Chef Tom Hietpas
Rock shrimp chowder from the Black Tulip Restaurant in Cocoa, Florida. Rock
Shrimp Chowder
Peel the shrimp and boil the shells in 1 gallon water with the scraps from
chopping the onion and celery and 2 teaspoons salt. Reduce the liquid to
1/4 or about 1 quart of stock and strain. Blanch the shrimp in the stock.
Do not overcook. Strain and reserve shrimp and stock for soup. Saute the
celery, carrots and onion. Add black pepper, curry powder, chili powder,
thyme and chopped garlic. Add flour and mix well. Gradually add 1 quart of
hot shrimp and stock and simmer for about 15 minutes on low heat. Add diced
tomato, green pepper and potatoes to stock mixture and continue to simmer
until potatoes are tender. Add salt to taste and rock shrimp just before
serving. Serve topped with oyster crackers and fresh chopped parsley.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: WHOLE WHEAT PIZZA CRUST
Categories: Breads
Servings: 1
1 1/2 c Warm water 1 c White all-purpose flour
2 tb Veg. oil (enough to make a satiny
3 tb Honey Dough)
1 tb Salt 1 ts Yeast
2 1/2 c Whole wheat flour Cornmeal for shaping surface
2 tb Gluten flour (opt.)
Contributed to the echo by: Janice Norman Whole wheat pizza WHOLE WHEAT
PIZZA CRUST
Dissolve yeast in water. Add oil, honey, salt, and 1 cup whole wheat flour,
and mix well. Cover and set in warm place until light and bubbly. Add
remaining wheat flour and as much white flour as the dough wants. Knead for
10 minutes or more. Grease top of dough, put in oiled bowl, cover, let rise
35-45 minutes. After 1st rise, punch down, knead briefly, allow it to rest
about 10 minutes -- pat it down occasionally.
Heat pizza stone in 400F oven. On a cornmeal-covered board (lots of
cornmeal), roll, pound, and push dough into a circle. Take out stone, slide
dough onto it, top with sauce and pizza ingredients. Cook pizza 10 to 15
mins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: SHRIMP AND FETA ALLA GRECQUE
Categories: Greek, Shellfish
Servings: 6
1 lb Shrimp, medium, cleaned, 1 tb Parsley, chopped
Cooked 1 tb Basil, fresh, chopped
1 lb Feta cheese, * 1 tb Dill, fresh, chopped
1 c Scallions, sliced 1/2 ts Salt
1 tb Tomato sauce 1/4 ts Pepper
1/2 c Olive oil 1 1/2 lb Fettuccine, or flat
1/4 c Lemon juice, fresh Noodle **
Contributed to the echo by: Jean Hores Originally from: Kitchen Aid Cook
Book Shrimp and Feta Alla Grecque * feta cheese, drained and coarsely
crumbled ** noodles, cooked and drained
Combine shrimp, feta cheese, scallions in a large bowl. Add tomato sauce,
olive oil, lemon juice, parsley, basil, dill, salt, and pepper; mix well.
Cover and refrigerate 1 hour.
Toss shrimp mixture with hot noodles and serve immediately or refrigerate 1
hour and serve cold.
Servings: 6
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: HOT APPLE MUFFIN
Categories: Breads
Servings: 24
MMMMM-----------------------------TOPPING----------------------------------
4 Apples, red, medium, 3 tb Sugar
Dessert 2 ts Cinnamon, ground
MMMMM--------------------------MUFFIN BATTER-------------------------------
2 c Flour, all-purpose 2 Eggs
1 ts Salt 2/3 c Milk
1 tb Baking powder 1/4 c Butter, melted
1/4 c Sugar 1 c Apples, peeled, chopped,
Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot
Apple Muffins TOPPING: To prepare the topping, core and peel the apples,
keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and
cinnamon together and coat the apple rings. Reserve.
MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl
beat the eggs, add the milk and melted butter. Stir the liquid very quickly
into the flour mixture - do not beat and do not worry about lumps. Speed is
essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins
or paper cases, filled to one-third, and put one cinnamon apple ring on
each muffin.
Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked.
Remove from tins and serve hot.
Servings: 24
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: SPINACH & FETA CHEESE QUICHE
Categories: Greeks, Cheese, Eggs
Servings: 6
10 oz Spinach, frozen, chopped, * 2 tb Parsley, chopped
4 Eggs, beaten 1/4 lb Feta cheese, crumbled
3/4 c Cream 3 tb Parmesan or Romano
1 1/4 c Milk Cheese **
2 tb Lemon juice
Contributed to the echo by: Jean Hores Originally from: THE FRUGAL GOURMET
~ JEFF SMITH Spinach and Feta Cheese Quiche (Jeff Smith) Salt and pepper to
taste Quiche Crust, baked, cooled
* defrost spinach and squeeze out as much moisture as possible; it should
be fairly dry. ** cheese is better if fresh-grated.
Mix the eggs, cream, and milk. Add the salt and pepper, lemon juice, and
parsley. Stir in the spinach and feta cheese. Fill the quiche crust, and
place the Parmesan on top.
Bake at 375 F. for 30 to 40 minutes, or until a knife inserted in the
center comes out dry. Cool for 10 minutes before serving.
Can also be served at room temperature.
Servings: 6
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: FETA & RICOTTA CHEESE FONDUE
Categories: Greek
Servings: 4
3 tb Butter or margarine 1 Lemon, juice of
4 oz Feta cheese 1/2" cubes 1 tb Parsley, minced (optional)
1/8 ts Pepper, black 1 c Ricotta cheese
This will taste very Greek to you. Be sure to drain the spinach well.
Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY
COOKING Feta and Ricotta Cheese Fondue
Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over
low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring
constantly, and mashing the cheeses slightly, until they soften and begin
to bubble - about 5 minutes.
Stir in lemon juice, and garnish with the parsley if desired. Serve at
once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina
cheese for the Feta Cheese or you can substitute cottage cheese for the
ricotta. You can make both of these substitutions.
Servings: 4
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: CHOCOLATE CANDY SQUARES
Categories: Candies, Chocolate
Servings: 24
1/2 c Margarine (melted) 1 1/2 c Flaked coconut
2 c Vanilla wafer crumbs 2/3 c Evaporated milk
1 c Chopped walnuts 1 c Brown sugar (firmly packed)
6 oz Pkg. chocolate chips
Contributed to the echo by: Laurie Gill Pour melted butter in bottom of
13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter.
Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over
chocolate. Combine evaporated milk with brown sugar. Stir until smooth.
Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1
hour. Cut into 1-1/2 ea squares.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: CRUNCHY PEA SALAD
Categories: Salads
Servings: 4
10 oz Fresh or frozen peas 1/4 c Diced green onion
1/4 c Crisp bacon (crumbled) 1 c Cashews
1 c Diced celery 1/2 ts Dijon mustard
1/2 c Sour cream 1 cl Garlic (minced)
1 c Chopped celery 1 c Prepared Hidden Valley Ranch
Contributed to the echo by: Laurie Gill ORIGINAL RANCH salad dressing
Rinse peas in hot water (or steam if fresh); drain. Combine vegetables,
nuts, and bacon with sour cream. Mix dressing, mustard and garlic together;
pour over salad mixture. Toss gently. Chill.
SERVES 4
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: PICKLED PEACHES
Categories: Pickles
Servings: 3
7 lb Peaches, small 1/2 c Water
3 lb Sugar 1 ts Cinnamon, ground
1 1/2 c Vinegar, cider Cloves, whole
Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E.
Jefferson, Caroline Co., MD, per the Hammond-Harwood House Cookbook PICKLED
PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and
water and bring to a boil. Add enough peaches to be covered by syrup. Cook
until a straw pushes easily through to the pit. Pack into hot sterilized
jars, fill with hot syrup and seal the jars. Process 25 minutes in a
boiling water bath.
Makes about 3 quarts.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: CRAB MUFFINS
Categories: Shellfish, Appetizers
Servings: 24
1/2 lb Crabmeat (7 oz. can) 2 tb Mayonnaise
1 Stick margarine 1/2 ts Season salt
1 Jar Old English Cheese 6 English Muffins
1/2 ts Garlic salt
Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix together all
except muffins. Spread on muffins. Cut muffins into quarters. Freeze on
cookie sheet. Put in bag and store in freezer until needed. Broil and
serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: MEXICAN CORNBREAD #2
Categories: Breads
Servings: 8
1 1/2 c Plain cornmeal 1 ts Butttermilk
1 ts Salt 2 Jalopeno peppers (chop fine)
3 ts Baking powder 2 c Sharp cheese - grated
1 c Cream style corn 1/2 c Chopped onion
2 Eggs or egg sub. 2/3 c Cooking oil
1 lg Bell pepper (chop fine) Few shakes garlic powder
Contributed to the echo by: Karen Lamm Originally from: Mom Mexican
Cornbread
Mix all ingredients except cheese. Heat greased iron skillet and pour 1/2
the mixture into the pan. Put 1/2 of the grated cheese on top, then pour
remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes
at 350F. Cool for at least 30 minutes before cutting.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: SPAGHETTI ALL'AGLIO E PEPERONCINO PICCAN
Categories: Italian, Pasta
Servings: 4
2 tb Olive oil 1 tb Chopped parsley
4 Ripe tomatos, peeled and 1 lb Spaghetti
Chopped 1/2 c Freshly grated Parmesan
3 cl Garlic, finely chopped Cheese
1 ts Crushed red pepper Salt to taste
Originally from: COSTA Cruise Lines via Tom Dickman SPAGHETTI ALL'AGLIO E
PEPERONCINO PICCANTE (Spaghetti W/Garlic And Red Pepper) Heat olive oil in
a large skillet and add tomatos, garlic and crushed pepper and simmer 2
minutes longer.
Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and
the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is
"al dente." Do not over cook. Drain and add to the skillet. Heat through
and serve sprinkled generously with Parmesan cheese.
Serves 4
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: FIDO'S FAVORITE TREATS
Categories: Dog biscuit
Servings: 10
1 c Uncooked Oatmeal 1/3 c Margerine
1 ts Bouillon Granules 1 1/2 c Hot Water
3/4 c Powdered milk 3/4 c Cornmeal
1 Egg, Beaten 3 c Whole Wheat Flour
In a large bowl pour hot water over oatmeal, margerine, and bouillon
granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add
flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4
minutes, adding more flour if necessary to make a very stiff dough. Pat or
roll dough to 1/2 inch thikness. Cut into bone shapes and place on a
greased baking sheet. Bake in a 325 degree oven for 50 minutes. Allow to
cool and dry out until hard. Makes approximately 1 3/4 pounds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: FIDO'S CHEESE NUGGETS
Categories: Dog biscuit
Servings: 10
1 c Uncooked Oatmeal 1/4 c Margerine
1 1/2 c Hot Water or Meat Juices 1/2 c Powdered Milk
4 oz (1 cup) Grated Cheese 1/4 ts Salt
1 Egg, Beaten 1 c Cornmeal
1 c Wheat Germ 3 c Whole Wheat Flour
In large bowl pour hot water over oatmeal and margerine: let stand for 5
minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal
and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after
each addition. Knead 3 or 4 minutes, adding more flour if necessary to make
a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone
shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300
degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes
approximately 2 1/4 pounds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: FIDO'S RANCH BISCUITS
Categories: Dog biscuit
Servings: 10
1 pk Dry Yeast 1/2 c Warm Water
2 c Warm Chicken or Beef Broth 1/2 c Powdered Milk
1/4 c Margerine or Hamb. Grease 1/4 c Honey
1 Egg, Beaten 1/4 ts Salt
2 c All Purpose Flour 1 c Cornmeal
1 c Wheat Germ 2 c Cracked Wheat
4 c Whole Wheat Flour
In small bowl, dissolve yeast in warm water. In large bowl combine broth,
powdered milk, margerine, honey, egg and salt. Add yeast/water and mix
well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add
whole wheat flour, 1/2 cup at a time, mixing well after each addition.
Knead in the final amounts of flour by hand and continue kneading for 4 or
5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch
thickness and cut into bone shapes. Place on a greased cookie sheet, cover
lightly and let set for 20 minutes. Bake in a 350 degree oven for 45
minutes. Turn off heat and leave in oven several hours or over night. Makes
approximately 3 1/2 pounds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: FIDO'S REWARDS
Categories: Dog biscuit
Servings: 10
3/4 c Hot Water or Meat Juices 1/3 c Margerine
1/2 c Powdered Milk 1/2 ts Salt (optional)
1 Egg, Beaten 3 c Whole Wheat Flour
In a large bowl pour hot water over margerine. Stir in powdered milk, salt
and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead
3 to 4 minutes, adding more flour if necessary to make a very stiff dough.
Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a
greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool
and dry out until hard. Makes approximately 1 1/4 pounds. Costs
approximately $.25 per pound.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Cape Cod Cranberry Bread Bake
Categories: Breads
Servings: 8
1 Orange;large, seedless 1/2 c Heavy cream
2 c Cranberries;picked over 3 tb Grand Marnier liqueur
2 1/4 c Sugar 1 ts Vanilla
1/3 c -Water 8 oz French bread loaf;or Italian
2 Eggs, large -trimmed of crusts, cut in
1 pn Cinnamon;ground -thin slices
1 1/2 c Milk Heavy or whipping cream
From Massachusettes' Cape. Delightfully different for Thanksgiving,
Finely grate the peel from the orange. Remove the skin and membranes for
the orange. Section the orange and cut each section across into thin
slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups
sugar and the water in a medium saucepan. Heat to boiling; reduce the heat.
Simmer covered 10 minutes. Remove cover and continue to cook until slightly
thickened, about 5 minutes. Remove from heat.
Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl
until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup
cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the
bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg
mixture to cover the bread. Spoon one third of all the cranberry mixture
over the top. Repeat the layers two more times, adding all the egg mixture
to the dish before spooning on the last third of the cranberries. Bake
until firm, about 1 hour. Serve slightly warm or at room temperature with
heavy cream. SERVES:8
SOURCE:_As American As Apple Pie_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: POULET CHASSEUR
Categories: Poultry, Main dish
Servings: 6
2 Chickens (3-1/2 to 4 lbs ea) 2 c Low-sodium chicken broth
- cut up 2 tb Tomato paste
Salt and pepper; as desired 2 Bay leaves
1/3 c Cooking oil 1/2 lb Bacon; cut into 1/2-in cubes
2 md Onions 1/2 lb Mushrooms, sliced
- peeled and roughly diced 1/4 c Brandy
2 md Carrots; roughly diced 1/4 c Milk
1 Celery stalk; roughly sliced 1/4 c Cream
1 tb Minced garlic 1 tb Chopped fresh tarragon
4 tb All-purpose flour
PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with salt and
pepper. Heat the oil in a large covered oven-proof casserole or Dutch oven
over medium-high heat on top of the stove. Add the chicken pieces and brown
well on all sides, about 7 minutes. The chicken should not crowd the pan so
you may have to perform this operation in batches. Remove pieces to a plate
as they are done. Discard all but 2 tablespoons oil, reduce heat to medium
and replace skillet on the stove top. Add onion, carrot, celery and garlic
and cook about 3 minutes. Sprinkle with flour and cook, stirring, another
minute. Add the stock, tomato paste and bay leaves. Replace the chicken
thighs and drumsticks in the casserole with any accumulated juices from the
chicken. Cover and bring to a boil. Place the casserole in the oven. After
15 minutes, add the reserved breasts and cook 20 minutes longer. Remove
from the oven, remove the chicken from the casserole and set aside. Strain
the sauce through a fine sieve and discard vegetables. Place bacon in
another medium oven-proof pot on the stove over medium heat and cook,
stirring occasionally, for 5 minutes. Pour off excess fat and add the
mushrooms, brandy, milk, cream and braising sauce. Mix well. Arrange
chicken pieces on the bacon-mushroom mixture, cover and place in the oven
for 15 minutes or until bubbling hot. To serve, arrange the chicken pieces
on a platter and spoon the bacon, mushrooms and sauce over the top and
garnish with tarragon.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: PRESSED SANDWICH
Categories: Sandwiches
Servings: 4
8 oz Cooked meat or poultry 1/4 c Olive oil
- diced or sliced 1 md Onion
2 Long loaves French bread - peeled & thinly sliced
-=OR=- Italian bread 4 sl Brie cheese, 2 oz each
8 Bacon rashers
DEFROST COOKED MEAT, if necessary. Cut the ends off the bread and cut each
loaf in half the short way. Remove the center of the bread. (Save the white
centers for breadcrumbs.) Set the hollow loaves aside. Arrange the bacon in
a large skillet or fry pan and place over medium heat. Cook, turning once,
until crisp. Remove the bacon, drain on paper towels and discard the fat in
the pan. Replace the pan on the stove, add 2 tablespoons oil and the
onions. Cover and cook until soft, about 7 minutes. Uncover, increase heat
to high and cook, stirring often until onions begin to dry out and turn a
light golden color, another 10 minutes or so. Remove from the heat, scrape
the onions into a bowl and set aside. Stuff a cheese slice and a bacon
rasher in each loaf of bread. Using the handle of a large wooden spoon,
stuff in the meat and onions. Choose a skillet or roasting pan large enough
to hold 4 sandwiches and choose a flat cover that is smaller than the pan.
Heat half the remaining oil over low heat, place the sandwiches in the
skillet with the cover on top of the sandwiches. Place a 2-pound weight on
the cover and cook for about 5 minutes. Remove the cover, turn the
sandwiches and add the remaining oil. Replace the cover and press down with
the weights. Cook another 5 minutes. Remove the sandwiches from the heat
and keep warm in a 250F oven while you cook the remaining 2 sandwiches. To
serve, cut each sandwich in half, then diagonally cut each half into
triangular pieces.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: PUMPKIN CASSEROLE
Categories: Side dish, Vegetable, Casseroles
Servings: 6
1 1/2 lb Fresh pumpkin meat 2 Eggs
1 lg Onion; finely chopped 3/4 c Milk
1/2 ts Salt; or as desired 3/4 c Farmers cheese
1/4 ts Ground white pepper -OR- hoop or ricotta cheese
2 tb Unsalted butter; melted
Pumpkin dishes don't have to be sweet. This one is perfect with roast pork.
Hollow out a small pumpkin to serve this in for a special presentation.
PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and
discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices
and place in a mixing bowl. Add the onion, salt, pepper and butter and toss
well. Pour contents of the bowl into a 9-inch round or square greased
baking dish, cover with foil and place in the oven. Bake for 30 minutes.
Meanwhile, beat eggs, milk and cheese together until smooth. Remove the
baking dish from the oven, remove the cover and pour the cheese mixture
over the top. Replace in oven, uncovered, another 20 minutes. The gratin is
done when it turns golden brown.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: PUREE OF SWEET POTATO SOUP
Categories: Soups, Vegetables
Servings: 6
1 tb Flavorless cooking oil 1/2 ts Nutmeg
1 md Onion; chopped 1 ts Salt; or to taste
6 c Low-sodium chicken broth 1/4 ts White pepper
-OR water, or a mixture 1/2 c Chunky cranberry sauce
1 1/4 lb Sweet potatoes Sour cream
- peeled and roughly diced
HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5
minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high,
cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30
minutes. Remove from heat and puree the soup in batches. Replace pureed
soup in a pot and reheat, covered, over low heat. To serve, place a dollop
of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer
piping hot soup to a tureen or pitcher and ladle into bowls at the table.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: PUREE OF TOMATO SOUP
Categories: Soups
Servings: 6
1/4 c Virgin olive oil 3 tb Chopped fresh herbs
1 md Onion - any combination of Basil,
- peeled and roughly diced - Oregano, Thyme & Marjoram
1/2 tb Minced garlic Salt; to taste
2 lb Plum tomatoes,pref. overripe Freshly ground pepper
1 c Dry white wine - to taste
HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the
onions and cook slowly, without coloring, for about 7 minutes. Add the
garlic, tomatoes, white wine and herbs. Cover and cook over low heat about
30 minutes, breaking up the tomatoes with a wooden spoon as they soften.
Strain and reserve the liquid. Place the tomatoes in a blender or processor
and puree until very smooth. Add the reserved liquid to the tomato puree
and pass the soup through a strainer to remove the tomato skins and seeds.
Taste for salt and pepper.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: RACK OF LAMB WITH BACON VINAIGRETTE
Categories: Meats
Servings: 6
2 Trimmed lamb racks 1 ts Kosher salt
- 8 ribs each 1 ts Ground black pepper
1/4 c Olive oil 1/2 lb Bacon; cut in 3/4-in pieces
2/3 c Red wine vinegar 1/2 c Low-sodium chicken broth
1 ts Minced garlic 1 tb Dijon mustard
1 ts Ground coriander
HAVE YOUR BUTCHER TRIM the racks, exposing the bone. Remove the outer layer
of fat and discard. Lay the racks in a glass dish and sprinkle with 1
tablespoon oil, 1/4 cup vinegar, garlic, coriander, salt and pepper. Cover
and let stand at room temperature for 1 hour. Preheat oven to 450F. Pat
racks dry and place fat side up in a roasting pan. Place in oven for 10
minutes, reduce heat to 350F and continue to roast another 15 minutes for
medium rare, 18 to 20 minutes for medium. Meanwhile, place the bacon in a
10-inch skillet over medium heat and cook 3 to 4 minutes. Set the skillet
aside. Remove the lamb from the oven and pour out the fat. Add chicken
broth and stir to dissolve and scrape up any brown bits that have stuck to
the bottom of the pan. Pour liquid into the skillet with the bacon. When
it's time to put dinner on the table, cut the racks into chops and arrange
them on a platter. Pour any juices from the lamb into the saucepan. Place
the skillet over high heat, bring to a boil and add the mustard. Remove
from the heat, beat in the rest of the oil and pour the sauce over the
lamb.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: RED BEANS, PASTA, SAUSAGE & TOMATOES
Categories: Main dish, Casseroles
Servings: 4
3/4 c Dry red beans 6 Italian-style sausages
12 Ripe plum tomatoes; -=OR=- - each cut in 2-or-3 pieces
28 oz -Can whole peeled tomatoes 1 tb Minced garlic
1/2 lb Rigatoni 1/2 c White wine
-=OR=- other tubular pasta 1 tb Fresh oregano leaves; -=OR=-
2 lg Swiss Chard leaves 1 ts -Dried oregano leaves
- (red or green) 1/2 ts Salt; or as desired
1 tb Olive oil 1/2 ts Ground black pepper
PLACE BEANS IN A POT with enough water to barely cover, cover the pot and
cook over low heat until beans are barely soft, about 2 hours. Add water to
keep the beans just covered as necessary. When beans are done, remove from
heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes
and plunge them into boiling water for barely 1 minute, or until skins
crack. Remove from water, peel the tomatoes, cut them in half crosswise and
squeeze out the seeds. If using canned whole tomatoes, cut them in half and
squeeze out seeds. Cut each tomato half in quarters and set aside. Cook
pasta until barely soft according to the manufacturer's directions. Drain
and mix with the beans. Lay the chard leaves on a work surface and cut out
the center stem. Roughly chop the leaves and thinly slice the stems. Set
aside.
PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over
medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook,
stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano,
chard stems, salt and pepper. Cover and place in the oven for 20 minutes.
When it's time to get dinner on the table, add chopped chard to the
casserole. If the casserole appears dry, add up to 1 cup water. Replace in
the oven for 5 minutes. Serve piping hot from the oven and offer grated
cheese.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: RED WINE-AND-GARLIC POT ROAST
Categories: Meats
Servings: 4
2 tb Cooking oil 1 ts Whole black peppercorns
1 Beef round or rump roast 2 Bay leaves
-(about 4 lb) 1 1/2 ts Chopped fresh thyme leaves
2 md Carrots; roughly diced -=OR=-
1 Celery stalk; roughly sliced 1/2 ts -Dried thyme leaves
24 Garlic cloves; peeled 1 c Low-sodium chicken broth
2 c Dry red wine 2 tb Butter
Salt; to taste
HEAT THE OIL over medium heat on the stove top in a heavy pot with a lid or
a Dutch oven. Add the roast and surround it with carrots, celery and
garlic. If cooking the roast on the stove top, cover the pot tightly and
reduce heat to low. Use a burner heat diffuser if you have one. If using
the oven method, cover tightly and place on the middle rack of the oven.
Cook for 30 minutes. Remove cover, add the red wine, salt, pepper, bay
leaves and thyme. Replace cover and continue to cook for 2 1/2-to-3 hours.
Transfer the roast from the pot to a baking dish, cover and keep warm in
the turned-off or slow oven for up to 15 minutes. Place the pot on top of
the stove over medium heat and add the broth and butter. Cook, stirring
vigorously until the butter is incorporated. Remove the roast from the
oven, slice into serving pieces and arrange on a serving platter. Strain
the pan juices over the roast, pressing the vegetables against the sieve or
strainer to extract all their juices. Serve immediately and pass any extra
sauce in a sauce boat.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: ROAST PORK LOIN
Categories: Meats
Servings: 8
1 tb Salt -(about 6-to-7 lbs and
Freshly ground pepper - containing 11-or-12 chops)
- to taste 1 md Onion
1 tb Fresh thyme leaves; -=OR=- - peeled and roughly chopped
1 ts -Dried thyme 2 Celery stalks
1 tb Finely minced garlic - roughly sliced
3 tb Olive oil 2 tb Flour
1 ts Ground coriander 2 c All-purpose broth
1 Pork loin, with rib bones -OR low-sodium chicken broth
- chine bone removed, 1 c Southern Comfort
COMBINE SALT, PEPPER, THYME, garlic and oil in a blender or small food
processor and blend to a paste-like consistency. Scrape into a small bowl.
Place pork on a work surface, rub the surface with all the herb paste and
place the loin in the refrigerator for 2 hours or up to 8 hours. Preheat
oven to 400F. Place the pork in the oven on a rack in a roasting pan and
immediately reduce heat to 350F. Roast for 2 hours. After 1 hour add the
onions and celery. As the roast cooks, remove any excess fat with a basting
bulb. The pork juices should run barely pink and the roast will continue to
cook while it "rests." A meat thermometer should read 165F-to-170F in the
thickest part of the roast. Remove the roasting pan from the oven and
increase the heat to 425F. Remove the roast to a plate to rest for 30
minutes before carving. Add the flour to the vegetables in the roasting
pan, mix and replace in the oven for 15 minutes. Transfer the roasting pan
to the stovetop, place over medium heat and add the broth, Southern Comfort
and any juices that have escaped from the pork. Cook, stirring, until the
gravy thickens. To serve, cut the loin into individual chops and arrange on
a serving platter. Strain the gravy through a sieve or strainer into a
sauceboat and serve on the side.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: ROSTI POTATOES
Categories: Side dish, Vegetables
Servings: 2
1 lg Potato 2 tb Butter
Salt and pepper; to taste
PEEL THE POTATOES and shred them by hand. Add the salt and pepper and mix.
Melt the butter in a 6-inch or 8-inch teflon frying pan over medium heat
and add the potatoes. Cook without stirring for about 10 minutes. Gently
press down on the potatoes to compact them. Flip the pancake and cook until
golden on the second side, another 5 to 7 minutes. Add more butter to the
pan if necessary.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: RUSSIAN PICKLED WHITEFISH
Categories: Fish, Seafood, Russian
Servings: 4
4 Pieces of whitefish fillet 1 c White wine
- (about 6 oz each) 1/4 c Vinegar
1 Onion; thinly sliced 1/4 c :water
1 tb Mustard 2 tb Chopped fresh dill
1 ts Whole coriander seed Salt and pepper; to taste
1 ts Minced garlic
PREHEAT OVEN TO 375F. Place the whitefish in a baking dish just large
enough to hold the fillets comfortably, spread the onions over the top and
set aside. Combine mustard, coriander, garlic, wine, vinegar, water, dill,
salt and pepper in a small pot. Place over high heat, quickly bring to a
boil and pour over the whitefish fillets. Cover the baking dish and place
in the oven for 5 minutes. Remove from the oven, let cool to room
temperature and place in the refrigerator. Serve chilled.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: SAGE DRESSING
Categories: Side dish, Poultry
Servings: 1
1 c Butter; melted 1 c Minced fresh parsley
3 c Chopped onions 2 ts Salt; or to taste
3 c Minced celery 1 ts Freshly ground black pepper
16 sl White bread, dried - or to taste
- broken into small pieces 2 c Broth; or less
6 tb Minced fresh sage; -=OR=- -(turkey, giblet or chicken)
3 tb -Dried sage leaves
PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add onions and celery and
cook, stirring often, over moderate heat until vegetables are soft but not
browned. In large bowl, combine dried bread, sage, parsley and salt and
pepper. Add onion and celery mixture and remaining melted butter. Toss
until well mixed (using your hands works best for mixing). Add broth
slowly, a little at a time, while tossing mixture to moisten thoroughly.
Take care to add only enough liquid to moisten or stuffing will become
sodden. To test stuffing in order to see if seasonings are correct, melt a
little butter in small skillet. Add rounded tablespoon of stuffing to
skillet and stir until lightly golden. If it needs a more lively flavor,
add more sage, onions or celery.
Makes Enough for 16-Pound Turkey
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: SALMON BURIED IN POTATOES
Categories: Fish, Main dish
Servings: 4
4 7-oz skinless salmon fillets White pepper
2 lb Russet potatoes 12 tb Butter
1 tb Lemon juice 1/2 c Shallots
6 lg Scallions 1/2 c Dry white wine
- thinly sliced into rounds 1/2 c White wine vinegar
Kosher salt
PREHEAT OVEN TO 450F. Heavily butter 4 pieces of 9-by-12-inch aluminum
foil, then sprinkle with salt and white pepper. Shred the potatoes and mix
with lemon juice and scallions. Make a bed using half the potatoes on each
piece of aluminum foil. Place a salmon fillet on the potato bed, sprinkle
with salt and pepper and cover with remaining potatoes. Press down on the
potatoes, then enclose tightly in foil. Place in oven for 15 minutes.
Meanwhile, combine shallots, wine and vinegar in a saucepan. Place over
medium heat and cook until most of the liquid is evaporated. Remove from
the heat and beat in remaining butter. Add salt and white pepper to taste
and set briefly aside in a warm place. When it's time to put dinner on the
table, heat the broiler. Unwrap the salmon, and place it close to the heat.
Brown well, about 2 minutes per side. Arrange the salmon on a platter and
serve the sauce separately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: SALMON IN RED WINE WITH APRICOTS
Categories: Fish, Main dish
Servings: 4
2 tb Vegetable oil Salt; to taste
1/4 c All-purpose flour Freshly ground pepper
1 1/4 lb Salmon fillets -to taste
1 c Dry red wine 1 c Dried apricots
1/2 c Fish stock 2 tb Unsalted butter
PREHEAT OVEN TO 375F. Pat the salmon dry on towels. Dust in flour, shaking
off the excess. Heat the oil in a 12-inch oven-proof skillet or roasting
pan over medium heat on the stove. Add the salmon and brown on all sides.
Remove to a plate and discard oil. Add the wine and stock to the skillet
and bring to a boil. Replace salmon in the skillet, add the apricots and
sprinkle with salt and pepper. Place, uncovered, in the oven. Cook 7
minutes. When done, transfer skillet to the stove top and remove the fish
to a carving board. Cook the liquid in the roasting pan over high heat,
stirring, until it thickens slightly. Remove from heat and whisk in the
butter. Cut the salmon into 1/2-inch slices, arrange on a serving platter
and spoon over the sauce.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: SALMON PATE
Categories: Appetizers, Fish
Servings: 16
1 sl White bread 2 1/4 lb Salmon
1 tb Unsalted butter 1 ts Salt
1/2 c Diced onion 1 ts Ground white pepper
1/2 c Dry white wine 1 ts Ground coriander
4 Eggs 1/4 ts Ground nutmeg
3 Egg whites 1/2 c Whipping cream
1/2 lb Whitefish
PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the
bread into pieces and set aside. Melt the butter in a skillet over medium
heat on the stove, add the onions and cook, stirring for 5 minutes or until
softened. Add the wine, bring to a boil and cook 1 minute. Add the bread
and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl.
Roughly cut the whitefish and salmon into 1-inch pieces and add to the
bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and
mix. Place the mixture in a food processor and process until smooth. Or,
fit a meat grinder with a medium die and grind the fish mixture twice.
Transfer mixture to a mixing bowl and place bowl over a pan of ice water.
Add the eggs and the whites and mix well. Slowly add the cream. Pack the
mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the
pan on a counter to firmly pack. Cover tightly with a double layer of
aluminum foil. Place loaf pan in a larger pan and fill with boiling water
until it rises halfway to the top of the loaf pan. Place in the oven for 1
hour. Remove pate from oven and its water bath. Place loaf pan on a baking
sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a
knife around edges of the pate. Dip loaf pan in hot water for a minute.
Turn out onto a plate. Serve with toast or crackers.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: SALMON W/ CABBAGE, CHESTNUTS & BACON
Categories: Fish, Main dish
Servings: 6
32 Chestnuts 2 c Dry white wine
1/2 lb Slab bacon 1/2 c Unsalted butter
- cut into 1/2-in cubes 2 tb Unsalted butter
2 sm Red cabbages 4 tb Finely minced shallots
- finely shredded 1 c White vinegar
1/2 ts Freshly ground pepper 1/4 ts Salt
5 lb Whole salmon
PREHEAT OVEN TO 350F. Using a small knife, make a slit in each chestnut and
spread them on a cookie pan in the oven for 30-to-35 minutes. Remove from
oven and when they are cool enough to handle, peel them. Place the bacon in
a large skillet over medium heat and cook, stirring, about 5 minutes. Add
the cabbage, cover and cook another 6-to-7 minutes or until well wilted.
Remove from heat, add the chestnuts and transfer to a bowl. Sprinkle the
cavity of the salmon with pepper and stuff with the cabbage mixture. Place
the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter.
Place in oven, uncovered, for 20 minutes. Turn on its other side and cook
another 15-to-20 minutes, or until just barely cooked at the bone. While
the salmon is baking, prepare the sauce. In a small saucepan over medium
heat, combine shallots, remaining wine, vinegar and salt. Cook until the
mixture is almost dry. Remove from heat and whisk in remaining butter.
Arrange the salmon on a large serving platter and offer the sauce on the
side.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Title: SALMON WITH 2 PUREES
Categories: Fish, Main dish
Servings: 4
1 lb Celery root 2 c Fish stock
1 lb Onions 1 c Whipping cream
1 1/2 lb Mushrooms 3 tb Chopped parsley
2 tb Minced shallots 4 7 oz salmon steaks
3/4 ts Salt -=OR=- Salmon fillets
1 c Dry white wine 1 tb Melted butter
1/2 tb Finely minced garlic 2 tb Unsalted butter
PEEL THE ONIONS, roughly dice them and set aside. Remove and discard celery
root tops. Using a paring knife, peel and discard the thick black outer
layer. Cut the celery root into pieces large enough to fit in the hopper of
a food processor. Fit with a shredding blade and shred the celery root.
Combine onion and celery root in a heavy pot. Cover onion and celery root
and place over low heat. Cook for 20 minutes, stirring frequently. Remove
cover and cook, stirring, another 10 minutes or so or until the mixture is
dry. Keep warm while preparing the rest of the recipe. Place mushrooms,
shallots and 1/4 teaspoon salt in a food processor and puree until smooth.
Scrape this mixture into a medium saucepan over medium heat and cook,
uncovered, stirring, until the moisture has evaporated and the mixture is
dry. Remove from the heat and hold in a hot oven until salmon is done.
Preheat the broiler. Butter a 9-inch baking dish. While mushroom mixture is
cooking, combine the wine, garlic and 1/4 teaspoon salt in another medium
saucepan over medium heat. Cook, uncovered, until reduced by half. Add the
fish stock and reduce again until the mixture starts to thicken. Add cream
and reduce until sauce will coat the back of a spoon. Scrape into a
blender, add the parsley and blend until smooth. Replace in saucepan. Place
the salmon in the baking dish and coat the surface with melted butter.
Sprinkle with 1/4 teaspoon of salt, and place under broiler for 5 minutes.
Replace parsley cream over medium heat on top of the stove and whisk in the
unsalted butter. To serve, place dollops of celery root and mushroom puree
on a warm plate. Lay a piece of salmon on top between the 2 and spoon some
sauce over the top.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Title: SALMON WITH FINES HERBES STUFFING
Categories: Fish, Seafood, Main dish
Servings: 6
1 Whole side of salmon (2 lb) 5 tb Butter
- skin and bones removed 2 c Fresh bread crumbs
1 tb Oil 1 c Chopped parsley
1 c Minced onion 3 tb Chopped fresh tarragon
1/2 c White wine 2 ts Chopped fresh thyme
2 ts Salt 1/2 c Sherry
1 ts White pepper
COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot,
place over medium heat and cook for 5 minutes. Add bread crumbs. Cook,
stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add
parsley, tarragon and thyme. Lay fillet on work surface and carefully
butterfly it by cutting in half to give you 2 thin fillets. Lay down a
piece of parchment paper larger than the 2 fillets side by side. Brush it
with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming
a large rectangular fillet of salmon. Spread cool stuffing evenly over the
salmon and roll up the salmon cigarette style. Use the paper underneath to
assist rolling tightly into a cylinder. Preheat oven to 350F. Place salmon
roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a
saucepan; cook, reducing by half. Remove from heat and whisk in the
remaining butter. Unwrap the salmon from the paper and place on a platter.
Pour the sauce over and serve immediately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Title: Broccoli Apple Soup
Categories: Soups
Servings: 4
1 tb Olive Oil 1 c Red Cooking Apple
2 c Fresh Broccoli Stalks - peeled and diced
- (peeled and diced) 1/2 c Celery, diced
2 tb Fresh Thyme, finely chopped 4 c Lo-Salt, Lo-Fat Chick. stock
-OR- 1/4 ts Ground white pepper
3/4 ts -Dried Thyme, crushed 1/4 c NonFat Yogurt
1 c Onion; thinly sliced 2 tb Minced Parsley
Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and
celery. Cover and cook over low heat 10 minutes. Add chicken stock and
pepper. Cook 30 minutes more. Remove from heat and cool slightly. Puree 1
cup at a time in blender or food processor. Serve hot or chilled, garnished
with a dollop of yogurt and sprinkling of minced parsley.
Makes 5 1/2 cups.
From: Edward Pallan
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Title: Fillet of Beef with Cilantro Lime Sauce
Categories: Beef, Main dish
Servings: 6
1/2 Fillet of beef, trimmed 2 tb Olive oil
- (about 2-1/2 to 3 lbs.) 1 tb Cracked black pepper
MMMMM--------------------------CILANTRO SAUCE-------------------------------
1 c Cilantro leaves 1 tb Dijon mustard
1/2 c Parsley leaves 1 1/4 c Cornichons
2 Limes; juice & zest only 1 ts Ground coriander
1 Garlic clove; crushed
Preheat oven to 450 F. Rub fillet with olive oil and pepper. Roast 20 to
25 minutes for rare. Cool; refrigerate. Serve cold with cilantro sauce.
CILANTRO SAUCE: Combine all ingredients in a blender and process until
leaves are roughly chopped and ingredients are blended. Refrigerate until
ready to serve.
Source: Metropolitan Home - May 1986
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Title: PEANUT BUTTER SOUP
Categories: Soups
Servings: 6
2 tb Minced onion 4 c Chicken broth
3 tb Butter Salt, pepper
1 tb Flour 1 c Whipping cream
1 c Peanut butter 1 tb Madeira
Cook onion in butter until soft in 2-quart saucepan. Add flour and cook,
stirring, until smooth. Stir in peanut butter, add chicken broth. Season to
taste with salt and pepper. Cook, stirring, over low heat until thickened
and smooth. Add cream. Just before serving, add Madeira.
Created by: Velvet Turtle, Los Angeles
(C) 1992 The Los Angeles Times
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Title: LAVASH (ARMENIAN CRACKER BREAD)
Categories: Breads
Servings: 8
1 pk Dry yeast 2 c All-purpose flour
1 1/2 c Warm water 2 c Whole wheat flour
1 ts Salt Toasted sesame seeds
Sprinkle yeast into warm water in large bowl and stir until dissolved. Add
salt. Combine all-purpose and whole wheat flours and add enough to yeast
mixture to make stiff dough. Turn out on floured surface and knead until
smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl
and turn to grease top. Cover and let rise until doubled in bulk, about 1
1/2 hours. Punch down and let rise again until doubled, about 30 minutes.
Divide dough into 8 pieces and roll each out on lightly floured surface to
very thin circle about 9 inches in diameter. Place, one at a time, on
baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes,
or until bread appears dry, lightly browned and blistered. Run palest side
under hot broiler until lightly browned. Cool and store in dry place.
(C) 1992 The Los Angeles Times
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Title: CHILLED CREAM OF VEGETABLE SOUP
Categories: Soups, Vegetables
Servings: 6
1 c Chopped celery leaves 2 Whole cloves
1 md Carrot; diced 1 Garlic clove
1 sm Green bell pepper; diced 1/4 c Rice
1 c Chopped spinach leaves Salt, pepper
1/2 c Chopped parsley 2 Egg yolks
1 lg Onion; chopped 2 c Half and half
4 c Chicken broth Sour cream
3 Parsley sprigs Parsley; minced
1 Bay leaf Chives; minced
1/2 ts Dried thyme 2 md Tomatoes; peeled & chopped
Combine celery leaves, carrot, green pepper, spinach, chopped parsley,
onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme,
cloves and garlic in small square of cheesecloth. Add to broth mixture
along with rice. Season to taste with salt and pepper. Bring to boil, cover
and simmer 40 minutes. Discard seasonings in cheesecloth bag. Press soup
through fine sieve or puree in blender. Return soup to kettle and bring to
boil. Beat egg yolks and stir a few tablespoons of soup into yolks. Stir
yolk mixture into hot soup and cook, stirring, until smooth. Do not boil.
Stir in half and half and simmer 2 or 3 minutes, stirring constantly.
Remove from heat and chill thoroughly. If soup separates, stir before
serving. Spoon into chilled soup bowls. Top each serving with dollop of
sour cream and sprinkle with parsley, chives and chopped tomato.
(C) 1992 The Los Angeles Times
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Title: Biscotti Di Greve ( Orange Almond Biscotti)
Categories: Italian, Cookies
Servings: 48
2 c Flour; unbleached, all purp 1 Egg yolk, large
1 c Sugar 1 ts Vanilla
1 ts Baking soda 1 tb Orange zest; freshly grated
1/4 ts -Salt 1 1/2 c Almonds, whole; toasted
2 Eggs, large -lightly & chopped coarse
MMMMM-----------------------------EGG WASH----------------------------------
1 Egg, large; beaten with 1 ts -Water
From the bakery in Greve, in Chianti, Italy.
In the bowl of an electric mixer, fitted with a paddle attachment, blend
the flour, the sugar, the baking soda and the salt until the mixture is
combined well. In a small bowl whisk together the whole eggs, the yolk, the
vanilla and the zest, add the mixture to the flour mixture, beating until a
dough is formed and stir in the almonds.
Turn the dough out onto a lightly floured surface, knead it several times
and halve it. Working on a large buttered and floured baking sheet, with
floured hands form each piece of dough into a flattish log 12 inches long
and 2 inches wide, arrange the logs at least 3 inches apart on the sheet,
and brush them with the egg wash. Bake the logs in the middle of a
preheated 300F for 50 minutes and them cool on the baking rack for 10
minutes.
On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch
thick slices, arrange the biscotti, cut sides down, on the baking sheet and
bake them, in the 300F oven for 15 minutes on each side. Transfer the
biscotti to racks to cool and store them in airtight containers. MAKES:
about 48 BISCOTTI
SOURCE: Gourmet, December 1992
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Title: Ginger Chocolate Biscotti
Categories: Italian, Cookies
Servings: 36
2 1/2 c Flour; unbleached, all purp -Dutch process
1 c Sugar 2 tb Ginger, fresh;peeled, grated
1 ts Baking soda 1/2 ts Almond extract
1/2 ts -Salt 3 Eggs, large
1/4 ts Cinnamon 1 1/4 c Almonds, whole;blanched
1/4 ts Cloves, ground -toasted lightly &
2 tb Cocoa; unsweetened, pref. -chopped coarse
Loosely inspired by the fresh ginger ice cream and chocolate sauce served
by Barbara Tropp at her restaurant China Moon.
In the bowl of an electric mixer, fitted with a paddle attachment, blend
the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves
and the cocoa powder until the mixture is combined well. In a small bowl,
whisk together the gingerroot, the almond extract and the eggs, add the
mixture to the flour mixture, beating until a dough is formed, and stir in
the almonds. Turn the dough onto a lightly floured surface, knead it
several times and divide it into thirds. Working on a large buttered and
floured baking sheet, with floured hands, form each piece of dough into a
flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at
least 3 inches apart on the sheet. Bake the logs in the middle of a
preheated 350F oven for 25 minutes and let them cool on the baking sheet on
the rack for 10 minutes. On a cutting board cut the logs crosswise on the
diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the
baking sheet, and bake them in the 350F oven for 5 minutes on each side.
Transfer the biscotti to racks to cool and store them in airtight
containers. MAKES: 36 BISCOTTI
SOURCE: Gourmet December 1992
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Title: Cappuccino Biscotti
Categories: Italian, Cookies
Servings: 36
2 c Flour; unbleached, all purp 1 tb Espresso;strong brewed, cold
1 c Sugar 1 tb Milk; &
1/2 ts Baking soda 1 ts Milk
1/2 ts Baking powder 1 Egg yolk, large
1/2 ts -Salt 1 ts Vanilla
1/2 ts Cinnamon 3/4 c Hazelnuts; toasted, skinned*
1/2 ts Cloves, ground -chopped coarse
1/4 c Espresso;strong brewed,cold& 1/2 c Chocolate chips, semisweet
*To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10
to 15 minutes or until they are colored lightly and skins blistered. Wrap
the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts
in the towel to remove as much skin as possible and let them cool.
In the bowl of an electric mixer fitted with the paddle attachment, blend
the flour, the sugar, the baking soda, the baking powder, the salt, the
cinnamon and the cloves until the mixture is combined well. In a small bowl
whisk together the espresso, the milk, the yolk and the vanilla, adding the
mixture to the flour mixture , beating until a dough is formed, and stir in
the hazelnuts and chocolate chips.
Turn out the dough onto a floured surface, knead it several times and
halve it. Working on a large buttered and floured baking sheet, with
floured hands, form each piece of dough into a flattish log 12 inches long
by 2 inches wide and arrange the logs at least 3 inches apart on the sheet.
Bake the logs in the middle of a preheated 350F oven for 35 minutes and
let them cool on the baking sheet on a rack for about 10 minutes. Reduce
the oven temperature to 300F. On a cutting board, cut the logs crosswise on
the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down,
on the baking sheet, and bake them for 5 to 6 minutes on each side, or
until they are pale golden. Transfer the biscotti to racks to cool and
store them in airtight containers. MAKES: about 32 BISCOTTI
SOURCE: Gourmet magazine, December 1992
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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: TENDER COOKER CHUCK ROAST
Categories: Beef
Servings: 8
1 tb Oil 1/4 ts Pepper
3 lb Chuck roast 1 Onion, cut up
1/2 c Water 3 Potatoes, cut up
1 Garlic clove, chopped 1 tb Flour
1/2 ts Salt
Heat oil in medium sized skillet, sear meat on all sides; place meat in
Tender Cooker. Add water, garlic, salt and pepper to skillet. Heat and
scrape off any browned meat; pour mixture over meat. Arrange onion and
potato on top of meat. Place a single 7" circle of foil on top of food.
Cover and add regulator guage, microwave on high 30 minutes. Let pressure
indicator drop, remove cover. Remove meat and vegies, add flour mixed with
a little water, stir, microwave, uncovered, stir once, to thicken juices.
(a 400-500 w oven needs an increase of time of 6 min.)
That is their recipe - I don't do any of the above. My roast is usually
one with a lot less fat in in (as little as I can manage when I cut a big
piece of meat into roast, steak and stew meat) and is almost always still
frozen and so I don't brown it first. I put the meat and water in the
cooker, cover and cook on high 20 minutes. When the indicator drops, I add
potatoes, onion, carrots, and such seasoning as I want at the time, rinse
the rubber ring, replace ring, recover (with pressure cap) and micro on
high for 10 minutes. Let pressure drop, thicken juices and enjoy!
From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993
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Title: SPICED PORK ROAST
Categories: Pork
Servings: 8
3 lb Pork roast 1/2 ts Dried sage
1/2 c Apple cider 1/4 ts Pepper
Place pork roast in Tender Cooker, add cider, sprinkle with sage and
pepper. Cover, add indicator, and cook on high for 30 minutes.
From Tender Cooker recipe booklet Posted by Sheila Exner - Feb. 1993
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Title: CHICKEN 'N STUFFING
Categories: Chicken
Servings: 12
8 oz Pkg. stuffing mix 1/2 ts Chicken bouillon granules
2 1/2 lb Whole chicken Paprika
1/2 ts Browning sauce 2 tb Flour
1/2 c Water
Clean chicken. Prepare stuffing mix following package directions. Stuff
chicken, secure wings and legs to chicken body with string. Combine
browning sauce, water and bouillon. Place chicken in Tender Cooker, pour
water mixture over chicken, sprinkle with paprika. If breast bone is near
the top of the cooker, cover with a narrow piece of foil. Cover pot, add
regulator and microwave on high for 25 minutes. Let pressure drop, remove
chicken and thicken gravy by mixing flour with a little water and
microwaving on high for 3 to 4 minutes, stirring at least once.
From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993
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Title: Rose Wine (Rosatum)
Categories: Beverages
Servings: 6
2 Bottles red wine 2 Fresh roses (old-fashioned
1/4 c Honey Pink), washed
1/8 ts Rose water
1) Pour the wine into a punch bowl. Add the honey and rose water and
stir gently. 2) Scatter the petals from the two fresh roses over the
surface of the
wine. 3) Serve into individual glasses, cups, or goblets.
NOTE: Rose water should be available at any Greek grocery. Be sure that
the fresh rose petals are washed of harmful insecticides.
MMMMM
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Title: Wine of Spice and Surprise (Conditum Paradoxum)
Categories: Beverages
Servings: 6
2 Bottles red wine 1/2 ts Pounded mastic (optional)
3/4 c Honey 2 Bay leaves
1 ts Ground pepper 4 Pitted dates
1/4 ts Saffron
1) Pour the wine, honey, pepper, saffron, mastic (optional), and bay
leaves into a large jar which has a tight fitting lid. Stir well. 2) Mash
the dates with your fingers, and add to the wine mixture. Seal
and refrigerate for 1 day. 3) Pour the punch into a punch bowl, and serve
in individual glasses,
cups, or goblets.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Alexandrian Cumin Bread
Categories: Breads
Servings: 1
3 c Unbleached, all-purpose 1 1/2 ts Salt
Flour 1 ts Cumin seed, ground
1 pk Dried yeast 1 c Plus 3 oz. lukewarm water
1) Place the flour, yeast, salt, and ground cumin in a large mixing
bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until
all the water is absorbed and evenly distributed. The dough will be damp
and very sticky, but no internal dry areas should appear by the end of the
mixing. If they do, mix a few minutes more, or add a little more water and
mix again.
2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over
the dough and knead, either in the bowl or on a lightly floured surface for
5-10 minutes, until the dough is smooth and elastic and only slightly
sticky. Add more flour if needed (e.g. in humid weather). Let the dough
rest for 2 minutes more.
3) The dough should now be very smooth and easy to handle. Knead 30
seconds more, return the dough to the bowl, cover the bowl with a dish
towel or large plate, and let rise at room temperature for at least 3
hours; the dough should almost triple in size.
4) Flour the top of the dough lightly, punch it down, and remove the
dough from the mixing bowl. Form the dough into a rectangular loaf and
place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover
with a towel and let rise 1 hr., until nicely risen.
5) Bake in a preheated 400 degree oven for 35 minutes, until browned on
top; the bottom of the bread should sound hollow when tapped with the
finger. Let the bread cool, then serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Cato's Cheese Bread (Libum)
Categories: Breads
Servings: 2
1 c Feta cheese, drained, Flour
Crumbled, and packed into 1 Egg, beaten
The measuring cup 6 Bay leaves
1/2 c Unbleached, all-purpose 2 tb Honey
1) Put the cheese into a medium sized mixing bowl. Mash well with the
fingers until it becomes a smooth, lumpless paste. Add the flour and mix
well with the fingers. Add the beaten egg and mix well. The dough will be
rather sticky.
2) Divide the dough into two equal parts, then form two round, flat, 1/2
inch thick loaves. Lay each on three bay leaves set on a greased baking
sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or
until cooked through.
3) Remove the loaves from the oven, spread the tops with the honey, and
let cool. Remove the bay leaves before serving.
NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4
cup extra flour (but the taste is inferior).
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Cato's Grape Bread (Mustaceus)
Categories: Breads
Servings: 4
4 c Unbleached, all-purpose 1 ts Cumin seed, ground
Flour 1 ts Anise, ground
1/2 c Lard, shortening, or butter 1 1/2 c Grape juice, purple or white
Melted and cooled 1 pk Dry yeast
1/4 c Feta cheese, crumbled and 8 Bay leaves
Mashed into a paste
1) Place the flour, lard, mashed cheese, ground cumin and anise, and
yeast in a large mixing bowl. Blend well. Add the grape juice and mix the
dough well for 2-3 minutes until all the grape juice is absorbed and evenly
distributed. The dough will be damp and sticky, but no internal dry areas
should appear by the end of the mixing. If they do, mix a few minutes more
or add a little more grape juice and mix again.
2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsp. flour over
the dough and knead, either in the bowl or on a lightly floured surface for
5-10 minutes, until the dough is smooth and elastic and only slightly
sticky. Add more flour if needed. Let the dough rest 2 minutes.
3) The dough should now be very smooth and easy to handle. Knead 30
seconds more, return the dough to the bowl, cover the bowl with a dish
towel or large plate, and let rise at room temperature for at least 3
hours.
4) Sprinkle top with flour, punch down, and form the dough into 4
rectangular loaves (4 in. by 2 in. by 2-1/2 in.). Place two bay leaves on
the bottom of each loaf, and lay them, leaf side down, on a greased cookie
sheet. Cover with a towel and let rise for 1 hour, until well risen.
5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves
are brown on top and make a hollow sound when tapped on the bottom. Serve
when cool.
NOTE: To make these breads without leavening, omit the yeast, knead the
dough thoroughly, then bake at 350 degrees for about 2 hours. They will be
chewy and moist, and very foreign to our taste. The Romans thought
unleaven bread was manlier and much better for the digestion.
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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Columella Salad (Moretum)
Categories: Salads
Servings: 6
1 Head iceberg or romaine 4 Green onions, trimmed and
Lettuce Chopped
1/2 ts Savory 1/2 ts Thyme
2 ts Mint 3/4 c Feta cheese, crumbled
2 ts Fresh rue, chopped (opt.) 1/4 ts Ground pepper
2 ts Fresh coriander, chopped 1/4 c Vinegar
(opt.) 1/4 c Olive oil
2 tb Parsley, chopped 3/4 c Walnuts, chopped
1) Wash and dry the lettuce leaves; cut or tear into bite-size pieces
and place into a salad bowl. Add the remaining ingredients and toss
lightly.
NOTE: Lightly toasted sesame seeds may be substituted for the walnuts. To
make moretum more authentically, use only two lettuce leaves; place them
and the remaining green ingredients into a blender and blend well. Transfer
to a mixing bowl, and add the cheese and ground pepper. Form into a ball.
Add the vinegar and oil in sparing amounts.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Lettuce with Sweet Oxyporum Dressing
Categories: Salads
Servings: 6
1 Head iceberg lettuce 1/3 c Honey
1 ts Cumin seed, ground 3 tb White vinegar
1/2 ts Ground ginger 1 tb Liquamen (sep. recipe)
1/2 ts Fresh rue, chopped (opt.) 2 Pitted dates
1/4 ts Ground pepper
1) Wash and dry the lettuce; cut or tear into bite-size pieces and place
into a salad bowl.
2) Combine the ground cumin, ginger, rue (optional), pepper, honey,
vinegar, and liquamen. Squash the dates with your fingers and add them to
the spices. Mix well so that the dates break into small fibers.
3) Pour over the lettuce and serve.
NOTE: Try adding 1/3 tsp. baking soda.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Sweet and Sour Cucumber Salad
Categories: Salads
Servings: 4
2 Cucumbers, peeled 1 Pinch of pennyroyal
1 oz Sweet wine OR (or mint)
1 tb Honey 1 Pinch of asafetida (opt.)
2 ts Wine vinegar Black pepper and salt to
2 ts Liquamen (sep. recipe) Taste
1) Slice the cucumbers into thin, 1/8 inch slices and arrange them
neatly around a serving plate.
2) Mix the sweet wine or honey, the vinegar, liquamen, pennyroyal (or
mint), and asafetida (optional) and pour over the cucumber slices.
3) Season with salt and pepper to taste (as the Romans would have done
at the table), and serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Roman Coleslaw
Categories: Salads
Servings: 8
1 md Cabbage 1 ts Caraway seed
3 oz Olive oil 1 Leek, trimmed, chopped fine
1 tb Liquamen (sep. recipe) 1 Coriander leaf, chopped
1 tb White wine (optional)
1/2 ts Cumin seed, ground Pepper and salt to taste
1) Peel off the tough outer layers of the cabbage and core the
remainder. Boil the cored cabbage in enough water to cover for 15-20
minutes, until tender. Drain, then rinse the cabbage in cold water until
cool. Drain again, then chop well.
2) Mix together the remaining ingredients and pour over the chopped
cabbage. Mix well and serve.
NOTE: This recipe may be prepared without chopping the cabbage leaves;
also, with the cabbage still warm; and lastly, with 2 boiled and sliced
leeks added to it.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Nicomedes' Anchovy
Categories: Pickles
Servings: 8
1 md Turnip Poppy seed
Salt 1 tb Olive oil
1) Trim and peel the turnip, then slice it into thin pieces which are
shaped like anchovy filets. Drop the pieces into rapidly boiling water and
boil for 3-5 minutes, until they are tender but not too soft. Drain.
2) Arrange the turnip pieces neatly on a plate. Pour the oil over them,
making sure all the surfaces of the turnips are covered.
3) Salt the turnips liberally, then sprinkle on the poppy seeds
carefully, covering all the exposed surfaces, but keeping the poppy seeds
on the "anchovies" only.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Pliny's Pear Butter
Categories: Pickles
Servings: 2
12 Pears, peeled, cored, and 2 c Water
Minced 3 oz Honey
2 c Sweet wine
1) Combine all ingredients in a saucepan, bring to a boil, and simmer
for 30 minutes to 1 hour, until all the liquid has disappeared.
2) Let cool, and transfer into a jar. Add a little more honey if you
desire a sweeter taste.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Roman Pickles
Categories: Pickles
Servings: 4
1 Head of lettuce 2 ts Dill weed or dill seed
2 c Vinegar 2 ts Fennel, fresh or seed
1 c Water 1 ts Rue (optional)
3 ts Salt
1) Combine the water and salt in a 1-quart jar which has a tight fitting
lid. Add the vinegar, dill, fennel, and rue.
2) Separate the lettuce leaves and add them to the liquid. Seal the jar
and let sit until ready (about 48 hours)
NOTE: The original recipe from Columella calls for salting the lettuce
first, letting it "sweat" for 24 hours, and then pickling.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Walnut Spread
Categories: Pickles
Servings: 8
15 Walnuts, shelled (about 1 2 ts Olive oil
Cup) 1/2 ts Ground cumin
1/4 ts Ground pepper Garnish of parsley or water
2 ts Liquamen (sep. recipe) Cress and walnut halves
2 ts Grape juice or sweet wine
1) Grind the walnuts in a blender, or pound them in a mortar until
pulverized. Transfer to a mixing bowl.
2) Add the remaining ingredients and blend well. Place the spread on a
flat serving dish and form into the shape of a fish. Decorate by
surrounding with parsley (or cress) and unbroken walnut halves.
3) Serve with bread, rolls, crackers, or by itself.
NOTE: The Romans preferred the taste of walnuts with their thin inner
skins removed. To do this, drop the walnut meats into boiling water for 30
seconds. Drain immediately, rinse under cold water, and then peel off the
thin inner skins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Chopped Liver (Sulsum sine Sulso)
Categories: Chicken
Servings: 6
1/2 lb Chicken livers Salt and pepper
3/4 c Olive oil
1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the
chicken livers for 10 minutes, turning occasionally, until cooked through.
2) Remove the cooked livers, place in a mixing bowl, and mash well with
a fork (or use a blender). Add another 1/4 cup of the oil, salt and pepper
to taste, and mix well with the liver.
3) Place the chopped liver in a serving dish and shape it into the
likeness of a fish. Pour the remaining 1/4 cup oil on top of the fish.
Serve.
NOTE: Liquamen (recipe posted earlier) may be used in addition to or in
place of the salt. Apicius' recipe calls for a fish mold; if you have a
fish-shaped gelatin mold, you could not be more authentic. If it is a
large one, however, you may have to double the recipe.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Avocado Soup with Radishes & Cilantro Cream
Categories: Soups
Servings: 1
2 tb Avocado oil 3 Ripe Avocados, preferably
1 tb Walnut Oil or 3 T. Fruity The Haas variety
Olive Oil 2 Limes
1 md Yellow Onion, chopped 1/2 c Sour cream
4 Cloves Garlic, peeled and 2 tb Half-and-half
Minced 1/4 c Cilantro leaves, very finely
1 Piece of Ginger,1 1/2 inches Minced
Long, peeled and minced 1 ts Ground Coriander
3 Serrano or jalapeno chili Salt
Peppers, stemmed, seeded and 1 bn Radishes, 10-12
Minced Black pepper
4 c Chicken stock
Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and
add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the
peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes
and remove from heat.
While the stock and vegetables are simmering, cut the Avocados in half and
seed and peel them. Chop the Avocados, toss them with the juice of 1 lime
and place about half the Avocado in a blender container. Add hot stock and
vegetables until container is about 3/4 full and process until the mixture
is smooth and liquid. Chill the soup thoroughly, preferably for several
hours.
To make the cilantro cream, stir the sour cream and half-and-half
together, add the chopped cilantro, the remaining chili pepper, the ground
coriander and salt to taste. Chill until you are ready to use it.
Cut the radishes in small julienne and toss with the walnut oil or the
remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until
you are ready to use them.
Taste the chilled soup and add salt and more lime juice to taste. Ladle it
into chilled soup bowls. Top each serving with a tablespoon of cilantro
cream and a tablespoon of julienned radishes.
Variation
This soup is also delicious when served hot and is an ideal opening to a
hearty Mexican meal.
From: The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan
Posted By: Charles Walstrom 2/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Beef Jerky a la Willie
Categories: Beef, Snacks
Servings: 1
1/2 c Lo salt soy sauce 2 1/3 ts Pepper
1 1/4 ts Onion powder 2 tb Brown sugar
1/3 c Worcestershire Sauce 1 lb Lean beef
1 1/4 ts Garlic powder Liquid mesquite smoke *
* use in place of smoker.
Mix all ingredients except beef to make marinade. Cut thinly sliced beef
into 1/2 inch strips and marinate for 8 to 12 hours. Smoke using mesquite
chips for about three hours and then finish drying in oven. If doing whole
operation in oven use liquid smoke and hang strips of beef on highest rack
and put shallow pan underneath to catch drippings. Turn oven on and set to
lowest possible setting and leave for 6 to 8 hours until thoroughly dried.
A couple of hints that I picked up from one of the cooking echos. Use
toothpicks or wooden skewers to hang meat by, and put a couple of layers of
paper towels in the pan to collect the drippings and save cleaning problems
later on.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Catfish Baked with Cheese
Categories: Fish, Main dish
Servings: 6
6 Catfish Fillets (about 2 lb) 1/2 c Fresh grated Parmesan
1/4 c Flour Cheese
Black pepper to taste Salt to taste
1 Egg, lightly beaten 1 ts Paprika
8 tb Butter, melted 1 tb Milk
1/4 c Sliced almonds
1. Preheat oven to 350 deg. 2. Wipe the catfish dry 3. Blend together the
cheese, flour, salt, pepper, and paprika 4. Combine the egg and milk in a
flat dish 5. Dip the fillets in the egg mixture, and then coat with the
cheese mixture. Arrange the fillets in one layer in a baking dish, and pour
the butter over all. Sprinkle with the almonds. 6. Place in oven and bake
for 20 minutes
From Craig Claiborne's "Southern Cooking"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: SEE'S FUDGE CANDY (The "original" recipe!)
Categories: Candies, Desserts
Servings: 25
4 1/2 c Sugar 1 cn Evaporated milk
3 pk Chocolate chips (12 oz ea) 7 oz Marshmallow cream
1/2 lb Margarine 2 c Nuts
1 ts Vanilla
Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8
minutes, stirring often. (rolling boil)
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar
marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.
Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend
well, pour into buttered pans and chill in refrigerator. Cut into squares
before firm.
This recipe makes about 5 lbs of fudge. No one has attempted a calorie
count, but it's estimated that each piece contains about 47 gazillion
calories. Dieters, beware!
HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is
"supposedly" the original recipe for See's Fudge, produced by the See's
Candy Company, Los Angeles. Emma allegedly worked for See's and later
owned her own candy store.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Eggplant Au Gratin
Categories: Vegetables
Servings: 6
1 Eggplant (about 1 lb.) Salt to taste
1/2 lb Fresh Mushrooms 3 1/2 tb Butter
Juice of 1/2 lemon 1 1/2 tb Flour
1/2 c Milk 1/4 c Heavy cream
Pepper, to taste 1/4 ts Nutmeg
Tabasco, to taste 1 Egg, lightly beaten
2 tb Bread crumbs 2 tb Parmesan cheese
1. Preheat oven to 425 deg. 2. Peel the eggplant and cut the flesh into 1"
cubes, more or less. Drop the cubes into boiling salted water, cook about
5 minutes, just until cooked. Drain well. 3. Meanwhile, slice the
mushrooms. There should be about 2 cups. Heat 1 tablespoon butter in a
skillet and add the mushroom slices. Sprinkle with salt and about 1
teaspoon lemon juice. Cook, stirring and tossing, until the mushrooms give
up their juice. Continue cooking until the liquid evaporates. Set aside.
4. Melt 1 1/2 tablespoons butter in a saucepan and add the flour, stirring
with a wire whisk. Add the milk and cream, stirring rapidly with the
whisk. When blended and smooth, add salt and pepper to taste, the
remaining lemon juice, nutmeg, and Tabasco to taste. Stir in the mushrooms
and eggplant. Stir in the egg. Spoon the mixture into a baking dish (an
8" pie plate works well). Sprinkle with a mixture of crumbs and cheese and
dot the remaining 1 tablespoon butter. Bake 30 to 40 minutes, and then
brown under the broiler.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: MRS. FIELDS Apricot Nectar Cookies
Categories: Cookies, Desserts, Fruit
Servings: 42
2 3/4 c All-purpose flour 1 lg Egg
1 ts Baking Soda 1/4 c Apricot Nectar
3/4 c White sugar 1/2 c Apricot preserves
1/4 c Dark brown sugar, packed 3/4 c Dried apricots, chopped
1 c Salted butter, softened
1. Preheat oven to 300 degrees F.
2. In a medium bowl, combine flour and baking soda. Mix well with a wire
wisk and set aside.
3. In a large bowl, blend sugars with an electric mixer at medium speed.
Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then
add egg, apricot nectar and apricot preserves; beat at medium speed until
smooth.
4. Add the flour mixture and apricots, and blend on low just until
combined. Do not overmix.
5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2
inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to
brown at bottom edges.
6.Remove from oven and let cookies cool on baking sheets for five minutes
before transferring to a clool, flat surface with a spatula.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Chili-Beef-Potato Soup
Categories: Beef, Chili, Soups
Servings: 6
1/2 lb Ground beef 1 cn Water (1 1/3 cups)
1/2 c Chopped onion 1 ts Chili powder
1/2 c Chopped celery 1/2 ts Salt
1 cn Tomatoes (16 oz), cut up 1/2 ts Worchestershire sauce
2 c Potatoes, peeled & diced 1 c Cooked or leftover peas
1 cn Condensed beef broth -green beans
- (10 1/2 oz)
Brown meat in saucepan. Drain off fat. Add onion and celery and cook until
vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water,
chili powder, salt, and Worchester sauce. Cover and cook until potatoes are
tender (about 15 min.) Stir in peas or beans; heat through.
From "Better Homes and Gardens: Good Food on a Budget" c.1971.
I personally, would use more chili powder and Worchestershire.
Posted by Bud Cloyd
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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Cheescake Pancakes with Berry-Lemon Syrup
Categories: Breakfasts
Servings: 4
MMMMM------------------------CHEESCAKE PANCAKES-----------------------------
2 c Complete Buttermilk pancake 1 c Small curd cottage chees
-and waffle mix 1 tb Sugar
1 1/4 c Water 1 ts Vanilla extract
MMMMM------------------------BERRY-LEMON SYRUP-----------------------------
1 c Syrup -combination
1 c Rasberries, blueberries, 1/2 ts Shredded lemon peel (opt
-slice strawberries or
PANCAKES:
Preheat griddle.
Combine ingredienst in a medium bowl; stir well until blended.
Pour batter by 1/4 cupfuls ont hot, well-greased griddle. Turn
pancakes when tops are covered with bubbles and edges look dry.
Turn only once. BERRY-LEMON SYRUP:
Combine syrup ingredients in small suacepan; heat through,
stirring occasionaly.
Per serving (using fresh rasberries): 214 calories, 0.3 g. protein, 0.2 g.
carbohydrate, 2.3 g. fiber, 8 mg. sodium. No cholosetorol.
(From 1/27/93 Peoria Journal Star) posted by Bud Cloyd
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: RICH DELICIOUS ORANGE TEA MUFFINS
Categories: Breads
Servings: 4
1/2 c Sugar, 1/2 c Fresh orange juice
2 ts Baking powder, 2 Eggs,
1/2 ts Salt 1 1/2 c Flour,
1/2 c Butter or margarine melted, Grated rind of 1 orange
MMMMM-----------------------------TOPPING----------------------------------
Sugar cubes Orange juice
Preheat oven to 375°F, prepare pans. Combine first 4 ingredients & blend
well. Melt butter, take off heat & stir in orange juice, rind & eggs. Beat.
Stir dry mix into wet mix and blend until just moistened. Spoon into pans,
soak 1 sugar cube in orange juice for each muffin and place on top of
batter. Bake for 15-20 mins or until done. Makes 8-9 large muffins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Ham with Potatoes and Green Beans
Categories: Meats
Servings: 4
1 HAM (w/ bone) 3-5 lbs. Cut green beans (canned is
A buncha potatoes OK in a pinch)
A couple a handfuls of
Get a big pot o' water (enough to sink the ham), slow boil the ham 'til it
starts falling off the bone, quarter the spuds, and when they're about
done, drop in the beans. Season to taste. That's the extent of my cooking
prowess, try it, it's cheap, and it's easy, and it tastes pretty good (to
my palate, anyway).
Source: Chip North
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Tentsuyu Sauce
Categories: Japanese, Sauces
Servings: 4
1 c Light broth 1 ts MSG; (optional)
1/3 c Mirin OR Daikon radish; 1" piece
1/3 c Sweet sherry OR Horseradish
1/3 c Honey Ginger; grated, to taste
1/3 c Soy sauce Lemon juice; optional
Mix all ingredients except the horseradish, ginger and lemon juice. Bring
to a boil, and remove from heat. Grate the radish. Hydrate the
horseradish if you are using the dried product.
For serving, put warm sauce into individual bowls. Place a heap of the
radish topped with horseradish on each plate of fried food. Each person
should mix as much of this with his sauce as suits his taste. Add the
lemon juice if desired. This sauce used mainly with Tempura.
Source: Practical Japanese Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Seven Flavor Chicken
Categories: Chinese, Chicken
Servings: 4
4 tb Soy sauce, divided 2 tb Vegetable oil, divided
2 tb Sesame oil, divided 1 md Carrot, julienned
1 tb Cornstarch 1/4 lb Fresh snow peas, trimmed
2 Boneless, skinless chicken And julienned
Breast halves, cut into 1/2 c Chopped green onions and
Thin strips. Tops
8 oz Uncooked vermicelli 1 tb Minced fresh ginger root
1 tb Sugar 3/4 ts Crushed red pepper
2 tb Distilled white vinegar
Blend 1 tbsp each soy sauce and sesame oil with cornstarch; stir in
chicken. Let stand 10 minutes. Break vermicelli in half and cook
according to package directions, omitting salt; drain and keep warm in
large mixing bowl. Dissolve sugar in remaining soy sauce, sesame oil and
vinegar; set aside. Heat 1 tbsp vegetable oil in hot wok or large skillet
over high heat. Add chicken and stir fry 3 minutes, remove. Heat remaining
vegetable oil in same pan. Add carrot and snow peas;stir fry 1 minutes.
Add remaining 3 ingredients and stir fry 1 minutes longer. Remove from
heat; stir in chicken and venegar mixture. Pour over vermicelli and toss
together to combine. Serve immediately.
Origin: Journal American, January 13 1993 Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Artichoke Baskets with Caper Dip
Categories: Vegetables
Servings: 4
2 Artichokes (about 12oz each) 1 tb Small capers, OR
1/2 c Fat free mayonnaise 1 sm Pickle, chopped
1 cl Garlic, minced 1 tb Caper or pickle brine
Impress your favorite valentine with these lovely artichoke baskets filled
with a creamy fat free dip. FOR ARTICHOKES: With sharp knife, cut off
stems. With scissors, snip off prickly tips. Rinse and shake ff water. Wrap
artichokes in plastic wrap and place on microwave safe plate or place in a
microwave safe casserole. Add 1/4 cup water and cover. Place in microwave
and cook on high 5-1/2 to 8-1/2 minutes until lower leaves can be pulled
off and base pierces easily with fork
rotate and rearrange halfway through cooking. Let stand 3-5 minutes.
TO PREPARE DIP: In small bowl combine mayonnaise, garlic, capers and caper
brine.
TO PREPARE BASKET: Remove 1/4 of one side of artichoke leaves; reserve
leaves
Carefully remove and discard the choke. Place on small plate. Fill inside
of basket with caper kip and allow some to spill out onto the plate. Chill
until ready to serve. If desired serve with reserved artichoke leaves.
NOTE* If desired, artichokes can be cooked on stove top. Place trimmed
artichokes stem side down in small saucepot just big enough to hold them
snugly. Pour boiling water to a depth of 1 inch,cover and steam 45 minutes
over medium heat until done as above. With tongs, remove from pot; drain.
Makes 2 servings, 129 calories each.
Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens
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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Beets in Onion Vinaigrette
Categories: Vegetables
Servings: 4
MMMMM--------------------FOR THE ONION VINAIGRETTE-------------------------
2 md Onions 2 tb Olive oil
1/2 ts Kosher salt 1/2 tb Champagne or sherry vinegar
1/8 ts Cracked black pepper
MMMMM-----------------------FOR THE GLAZED BEETS----------------------------
1 Onion Black pepper, to taste
1 tb Butter 2 1/2 tb Sugar
3 md Beets Chopped chives or parsley
1/4 ts Kosher salt
VINAIGRETTE Peel onions, trim root and top ends. Halve onions from top to
bottom,then slice lengthwise into thin julienne strips, about 2 inch long,
1/8" by 1/8" thick. Place onions in a glass bowl or other microwave safe
container; season with salt and pepper. Add olive oil and vinegar. Marinate
20 minutes.
BEETS Peel, trim and cut onion as for vinaigrette. combine onion and butter
in a 1 quart glass baking dish. cover with plastic wrap and pierce twice
to allow steam to escape. Cook on 100 percent power for 1 minutes in a
microwave oven. Reserve. Wash and peel beets; trim root and stem ends.
Slice 1/8th inch thick; cut slices into 1/8 inch strips. Julienne strips
should be the same size. Salt and pepper, toss gently. cover with vented
plastic and cook on high, stirring occassionally, 7-8 minutes or until
almost tender. Sprinkle with sugar,toss gently, and cook on high for 7-8
more minutes or until the liquid has a syrupy consistency. Remove dish
from oven and let stand, covered,2-3 minutes. Adjust seasoning if
necessary. Cover bowl containing onion vinaigrette with plastic wrap. Cook
on high foor 5 minutes or until onions soften slightly. Spoon hot
vinaigrette onto four to six plates, arranging onion in a ring. Divide the
beet mixture among the plates, mounding it in the center of each ring of
onions. Sprinkle with chives or parsley. Makes 4-6 servings.
Origin: Journal American, January 13, 1993. Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Bourbon Balls
Categories: Candies
Servings: 18
1 1/2 c Confectioner's sugar, 1 tb Unsweetened cocoa powder
Divided 3 tb Bourbon
1 c Graham cracker crumbs 2 tb Light corn syrup
1/2 c Pecans
In bowl of food processor, combine 1 cup confectoner's sugar, graham
cracker crumbs, pecans and cocoa. Process with quick on/off pulses. Add
bourbon and corn syrup. Process, using quick on/off pulses, until mixture
begins to hold together. Press and roll mixtue into 1 inch balls. Toss each
ball in remaining 1/2 cup confectioners sugar to coat. Store in tightly
covered container at room temperature. NOTE: If desired, pecans can be
finely chopped and ingredients mixed together by hand. Makes about 18
balls.
Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Fruity Buckwheat Muffins
Categories: Breads
Servings: 12
1 c Flour 1 1/2 ts Baking powder
1 c Peeled, cored, finely 1/4 ts Baking soda
Choppped Granny Smith 1/8 ts Salt
Apples 3/4 c Non fat buttermilk
3/4 c Buckwheat flour 2 tb Oil
1/3 c Sugar 1 Egg, lightly beaten
1/4 c Chopped, pitted dates
combine flour, apples, buckwheat flour, sugar, dates, baking powder,baking
soda and salt in large bowl. Make well in centre of mixture. combine
buttermilk, oil and egg in another bowl and add to dry ingredients,
stirring just until moistened. divide batter evenly among muffin cups
coated with cooking spray. Bake at 375F for 20 minutes. Remove from pan
immediately. Let cool on wire racks. Makes 12 muffins
Origin: Journal American, January 13 1993 Shared by: Sharon Stevens
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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Decadent Chocolate Hearts
Categories: Chocolate, Cakes
Servings: 2
4 Slices (1/2 oz each) fat 2 Drops red food coloring
Free marble poundcake. 1/2 c Reduced calorie nondairy
3 Strawberries, divided Whipped topping
Just cut heart shapes from slices of fat free marble poundcake and fill
with a cloudlike strawberry filling With a 3 inch heart shaped cookie
cutter, or sharp knife, cut each poundcake slice into a heart. Place 1
strawberry in small bowl. With fork, mash well. Fold strawberry mash and
red food coloring into whipped topping. Place a poundcake heart on 2
dessert plates. (if you like, place strawberry topping mixture into piping
bag fitted with decorative tip.) Chill 5 minutes. Pipe o
spoon strawberry topping mixture onto each heart. Top with remaining
hearts. Garnish with remaining strawberries. Makes 2 servings, 110 calories
each.
Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: GREEN CORN TAMALES
Categories: Mexican
Servings: 24
12 Ears of fresh white or 1/2 c (scant) sugar
Yellow corn 1/4 c Light cream, or more
1 lb Monterrey Jack cheese, 2 Green chiles, parched and
Grated Peeled
1 lb Pure lard 1 lb Cheddar or Longhorn cheese
1/2 lb Butter Salt
1. Chop stalk end of each ear of corn flush with the base of the ear.
Shuck, being careful to keep corn husks intact for later use. Wash husks,
and drain.
2. Cut corn off cobs. Grind corn with the Jack cheese in a meat
grinder, blender or food processor.
3. Cream lard and butter to a smooth and fluffy consistency with an
electric mixer at medium speed. Add the ground corn and cheese mixture,
sugar, cream and salt to taste. Continue to mix with the electric mixer
until mixture looks like whipped cream. Add more cream if mixture is dry.
4. Cut the roasted green chiles into long strips. Spread about 2
tablespoons of the corn mixture on each corn husk. Spread mixture out into
a rectangle and allow at least 2 inches of husk to extend below the corn
mixture and a few inches of margin on both sides of the husk. Place about 2
strips of green chile down the center of the corn mixture, then sprinkle
with a few pinches of the grated Cheddar cheese.
5. Hold the two sides of the tamale together to make the corn mixture
fold up around the filling. Then tuck one edge of the husk over the top of
the tamale and roll, tying the ends with strips of corn husks. If
preferred, the bottom end of the husk can be folded up before rolling. If
you plan to freeze the tamales, freeze them at this point.
6. Place the tamales upright on a rack in a pressure cooker or large
steaming kettle. Before the rack is completely filled with tamales, pour 1
to 2 cups water into the bottom of the pan, about 1/2 inch deep.
7. Steam at 15 lbs pressure for 25 minutes, or in a conventional
steamer for 45 minutes. Serve warm with Green Chile Sauce, plain, or with
beef, pork or chicken added. These may be kept in the refrigerator for 3
to 4 days.
Makes 24 tamales.
Freezing Hint: Package tamales in plastic bags, 12 per package
or other suitable quantity. If packaging large
quantities, keep track of the contents on a
card. Maximum Recommended Freezer Storage: 1 year
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books,
New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking
Echo, 1/93
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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: MOYETTES (CINNAMON SUGAR CRUSTED SWEET BREAD)
Categories: Mexican
Servings: 8
5 c Sifted all purpose flour 1 c Warm water (105 - 115°F)
2 c Sugar 1 Egg, slightly beaten
Salt 1/2 c Melted butter
3 tb Butter OR oil 2 ts Ground cinnamon
1 Active dry yeast (use 2 1 ts Anise extract OR
Packages if time is short) 1/4 c Aniseeds
1. Sift flour, 1 cup sugar adn salt together. Cut in the butter until
the mixture resembles coarse meal. If using oil, stir oil into liquid
ingredients after adding the egg.
2. Dissolve yeast in warm water, stir vigorously, and allow to ferment
for 5 to 10 minutes. Then add the egg and anise extract or aniseeds.
3. Add a small quantity of the flour mixture to the yeast and beat
until thoroughly blended. Let stand for a few minutes, or until dough
becomes light and airy.
4. Add the rest of the flour mixture, adding more flour if necessary to
make a stiff dough. Knead on a lightly floured board until satiny.
5. Butter the top of the dough, cover with wax paper and let rise until
doubled.
6. When the bread has risen, punch it down, and let it rise until
doubled again.
7. Knead the dough slightly, then form into balls the size of an
orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick.
8. Prepare a topping by mixing together the melted butter, remaining 1
cup sugar and the cinnamon. Spread topping on all sides of the rolls.
9. Let rolls rise until light and about doubled in size. When nearly
doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to
25 minutes, or until golden. Slice thinly and butter generously with soft
butter. Arrange slices on a platter as desired. They will keep for 2 to 3
days at room temperature when well wrapped.
Maximum recommended freezer storage: 3 months
Makes 8 to 10 small loaves.
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony
Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer,
Cooking Echo, 2/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: PORK SALAD WITH MUSTARD-SOY SAUCE
Categories: Salad, Mustard, Soy, Leftovers
Servings: 4
MMMMM----------------------------THE SALAD---------------------------------
2 c (approx.) mixed greens 1 Red bell pepper, seeded and
8 Slices cooked loin of pork, Cut into thick slices
At room temperature
MMMMM-------------------------THE VINAIGRETTE------------------------------
2 tb Dijon mustard 1 tb Wine vinegar
1 1/2 ts Soy sauce 3 1/2 tb Olive oil
1 tb Fresh lemon juice 1 Pepper
You can add all sorts of food you might happen to find in the refrigerator
to fill this salad out - hard-boiled egg wedges, anchovy filets, black
olives, red grapes, celery sticks, or cooked vegetables. Serve with warm
toast triangles.
1. Assemble the salad: Arrange the greens in the center of the plate
and surround with the pork and pepper slices.
2. Prepare the vinaigrette: In a small bowl, mix the mustard with the
soy sauce, lemon juice, and vinegar. Whisk in the olive oil and season
with pepper. Drizzle over the pork and greens.
Serves 4.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
1991 Shared by: Karin Brewer, Cooking Echo, 2/93
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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Ajiaco
Categories: Cuban, Stews, Chicken
Servings: 4
2 tb Butter Pieces.
1 ts Cayenne pepper 2 ts Sweet paprika
1 c Unsalted chicken stock 1 c Onions finely diced
4 Ears yellow corn, shucked, 3 c Milk
Sliced into 1-inch thick 2 lg Yucca peeled and cut into
Wheels Inch thick dice.
3 lb Chicken, cut into bite size Juice of one lime.
This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto.
This version of Ajiaco was prepared by Senora Garcia in her little store
front restaurant on Collins Ave. in Miami Beach. Although this is not her
exact recipe, it's the closest I could get to it. Ajico del Restaurant
Garcia ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Melt the butter in a 6 qt. pot over
medium heat. Cook chicken pieces in the butter until no longer pink.
Remove chicken with slotted spoon and place in in a bowl. Put onion,
garlic, cayenne, and paprika in pot and cook while stirring, until onion is
translucent and colored with the paprika. Add stock, milk, yuca, corn, and
chicken to the pot. Bring almost to a boil then reduce heat, cover and
simmer, stirring every now and then, for about 1 hour, or until yucca is
tender. Remove from heat and stir in lime juice. Serve with Cuban or
French bread that has been sliced and broiled until golden.
As an alternative frozen corn on the cob will work, as well as fresh frozen
kernels. The fresh corn cob seems to impart a nice flavor to this dish.
If you're wondering what to do with the wheels of corn, just pick 'em up
with your fingers and nibble 'round the rims.
This dish recieved rave reviews at the 1991 Blind Pass Marina Xmas Party.
UL'd 12-16-91 by Bob Springer
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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: GINGER-BANANA CHUTNEY
Categories: Chutney
Servings: 4
1 lb Onions, chopped 1/2 lb Raisins, chopped
6 Ripe bananas, put through a 2 c Fresh or unsweetened canned
Food mill Pineapple juice
3/4 lb Pitted dates, chopped 1 ts Salt
1 1/2 c Cider vinegar 2 ts Curry powder
1/4 lb Crystallized ginger, minced
Most people think of Trinidad, Guyana, and Martinique when they think of
East Indian influences on Caribbean cooking. Jamaica, however, has had its
share of that influence as well, as proved by this chutney that is prepared
from bananas and ginger. Makes about 3 1/2 cups. Place the onions, bananas,
dates, and vinegar in a nonreactive saucepan. Stir them to mix well and
cook over low heat for 20 minutes. Add the remaining ingredients and stir
to make sure they are well combined. Continue to cook until the chutney has
a jamlike consistency. Remove from the heat and place in sterilized jars.
This chutney can accompany cold meats, grilled meats and, of course,
curries. It will keep for 3 weeks in the refrigerator.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Spicy Stew
Categories: Cajun, Stews, Beef
Servings: 4
3 tb Flour 1 md Onion, chopped in large
1 ts Black pepper Chunks
1/2 ts Cayenne pepper 1 ts Dried thyme leaves
1/2 ts Garlic powder 3 c Beef broth
1/2 ts Cumin 1 ts Hot sauce
1 lb Stew beef, cut into 1 inch 2 md Potatoes, cubed
Cubes 3 Stalks Celery, sliced
1 tb Vegetable oil 3 Carrots, sliced
Combine flour, black pepper, cayenne pepper, garlic powder, and cumin in a
plastic bag. Add meat cubes a few at a time, shaking to coat. Heat oil in a
large saucepan. Add meat and brown. Add onion and thyme. Cook until onion
is tender. Add beef broth and hot sauce and bring to a boil. Reduce heat
and add potatoes, celery, and carrots. Cover and simmer for 1 1/2 hours.
Serves 6.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
SHARED BY: Jim Bodle 2/93
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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Roasted Pork
Categories: Cajun, Pork
Servings: 4
2 Medium Onions, quartered 2 ts Black pepper
1 Medium Red pepper, sliced 1 ts Garlic powder
1 Medium Green pepper, sliced 1 ts Cayenne pepper
1 c Mushrooms 1/4 ts White pepper
2 Medium Potatoes, quartered 4 lb Boneless pork loin roast
1 ts Salt 1/2 c Water
Combine vegetables and seasoning except black pepper in a mixing bowl. Mix
well. Place roast in a large roasting pan, fat side up. Sprinkle with black
pepper. Pour water over roast and add vegetables. Cook uncovered at 375
degrees for 3 hours or until a meat thermometer 160 degrees. Increase heat
to 425 degrees, cook 15 minutes or until meat is no longer pink. Serves 6.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
SHARED BY: Jim Bodle 2/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Steak Cajun-Style
Categories: Cajun, Beef
Servings: 4
1/2 c Margarine, melted 1/2 ts Salt
1 ts Cayenne pepper 1/4 ts White pepper
1 ts Black pepper 4 Ribeye steaks
Heat a skillet to 350 degrees and pour melted margarine in. Combine
seasoning in a small bowl. Dip steaks in melted margarine and sprinkle with
season mixture. Place steaks in skillet and cook each side for about 3 1/2
minutes. Serves 4.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
SHARED BY: Jim Bodle 2/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Seafood Creole #2
Categories: Cajun, Seafood
Servings: 4
2 tb Margarine 1/4 ts White pepper
1/4 c Onion, chopped 3 ts Cornstarch
1/4 c Red pepper, chopped 2 tb Cold water
1 cl Garlic, minced 1/2 lb Fresh shrimp OR
1 cn Tomatoes (16 oz.) 1/2 lb Frozen shrimp, thawed
1 ts Basil 1/2 lb Fresh crab OR
1/2 ts Cayenne pepper 1/2 lb Frozen crab, thawed
1/2 ts Salt 2 c Peppery rice
Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook
Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine
cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir
until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and
simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top
of rice. Serves 4.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
SHARED BY: Jim Bodle 2/93
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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Peppery Rice
Categories: Rice
Servings: 6
2 c Brown rice 1/2 ts Salt
4 c Chicken broth 1/4 ts Garlic powder
1/4 c Green onion, chopped 1/4 ts Cayenne pepper
1/4 c Red peppers, chopped 1/4 ts White pepper
Place rice and chicken broth in a 3 quart saucepan. Bring to a boil. Reduce
heat, cover and simmer for 20 minutes. Add remaining ingredients and simmer
another 20 minutes. Serves 6.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
SHARED BY: Jim Bodle 2/93
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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Chinese Banquet
Categories: Chinese
Servings: 1
1 Dial 555-6780 Cookies
2 Give order 5 Give name and address
3 No MSG, please! 6 Get purse out
4 Ask for extra Fortune
Note: The noodle dishes are terrible; no deliveries after 10 p.m.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Cherry Bread
Categories: Breads
Servings: 4
1/2 c Butter 2 c Sifted flour
3/4 c Sugar 1 ts Butttermilk
2 Eggs 1 ts Vanilla
1 ts Cherry soda 10 oz Jar Maraschino cherries,
1/2 ts Salt Chopped and drained
Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch pan.
In a large bowl, combine butter, sugar and eggs; beat with mixer until
creamy. Add soda, salt, flour, and buttermilk. Mix on low until blended.
Fold in vanilla, cherries, and nuts. Bake 60 minutes.
From Ellen Cleary
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MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: CHERRY MUFFINS
Categories: Breads
Servings: 10
1/2 c Sugar, 2 Eggs,
2 ts Baking powder, 3 tb Melted butter
1/2 ts Salt 1 c Cherry juice & milk
1/2 Bottle maraschino cherries Combined
Cut up, 1 1/2 c Flour,
Prepare pans. Stir together dry ingredients & add the cherries. Mix eggs,
cherry liquid & melted butter. Add the dry mix to the wet mix until just
combined. Bake for 15-20 mins at 375oF. Makes 9-10 large muffins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: English Muffins
Categories: Breads
Servings: 4
1 ts Sugar 2 ts Salt
1/4 c Shortening 3 c Flour
Sprinkle yeast over water in a roomy bowl, and mix in remaining
ingredients. Flour may be white or up to 1 C. of whole wheat. On a floured
surface, roll out dough to about 1/3 inch thickness and cut into circles. I
use a wide mouth water glass to cut them out. Arrange on waxed paper which
has been sprinkled with corn meal, and allow to rise until doubled. Bake on
a preheated griddle over a medium flame until browned on both sides. Some
variations:
For sweeter muffins, add 2 Tbls. honey or brown sugar.
1/2 C. sauteed sliced onion.
Knead in 1 C. grated cheddar cheese.
1/2 rye flour and 1/2 white flour and add caraway seeds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Herb Butter
Categories: Sauces
Servings: 1
1 c Butter, softened 1 ts Basil
1 ts Oregano 1 ts Garlic powder
Combine in a medium bowl and beat with an electric mixer on high speed
until light and fluffy. Use on hot biscuits, vegetables, fish, poultry, and
steaks.
Source: Quick 'n Easy Country Cookin From: Jon Judd, Cooking Echo, 2/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: RED DEVIL PEPPER SAUCE
Categories: Sauces
Servings: 1
6 ts Bonnet-type chiles 1 ts Ketchup
3 md Onions, diced 1 ts Pickapeppa Sauce
2 Allspice berries, crushed 2 c Distilled vinegar
Makes 2 cups. Place the chiles, onions, and crushed allspice in the bowl of
a food processor and mince until fine. In a small nonreactive saucepan, add
the remaining ingredients to the chile mixture and bring to a boil,
stirring occasionally. Allow to cool and place the pepper sauce in a
bottle. It will keep for several months in the refrigerator. Use sparingly
to accompany stews, grilled meats, and whatever you feel could use a bit of
the devil.
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