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---------- Recipe via Meal-Master (tm) v7.04
Title: Old Fashioned Rice Pudding
Categories: Desserts
Servings: 4
1/3 c Rice, raw 1 1/3 c Milk
1/3 c Sugar 1 tb Butter
1 ts Cornstarch 1/2 ts Vanilla
1/4 ts Salt 2 Eggs
sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to
boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in
butter and vanilla. Separate eggs (whites will not be used) and beat
yolks. Slowly stir about 1 cup of the hot rice mixture into the beaten
egg yolks in a bowl. Blend with the remaining mixture in saucepan. Cook
over medium heat, stirring frequently, just until mixture starts to
bubble. Serve warm or cold, plain or with favorite topping.
Optional:
One or more of the following ingredients can be added after the egg yolks
and before final cooking.
1/2 c Raisins
1/2 c Chopped Nuts
1/2 c Chopped Apples
1 t Cinnamon
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pineapple Butterscotch Cake
Categories: Desserts, Cakes
Servings: 16
1 cn Crushed Pineapple (20 oz) 1 pk Pound Cake Mix (16 oz)
1 c Butterscotch Chips 1 pk Instant Butterscotch Pudding
Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with
butterscotch chips. Combine pound cake and pudding mix. Mix pound cake
as package directs, using reserved syrup for all or part of the liquid.
Stir in remaining pineapple. Pour into greased and floured 13x9 inch pan.
Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65
minutes.
Preheat oven to 325 degrees
Grease and flour 13x9 inch pan
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Microwaved Norwegian Baked Apples
Categories: Fruits, Desserts, Appetizers
Servings: 4
2 Large Red Baking Apples 2 tb Brown Sugar
4 oz Gjetost Cheese, 1 c shredded 1/2 ts Cinnamon
1/3 c Chopped Pecans 1/8 ts Nutmeg
1/4 c Raisins
in 8 inch microwave safe dish. Combine remaining ingredients; spoon equal
portions into and over each apple half. Microwave on high 5 to 6 minutes,
rotating dish after 3 minutes (or use turntable). Cover with plastic wrap
and let stand 3 minutes.
Note: Time based on 650 watt oven, adjust time for different wattage
oven.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Authentic Pennsylvania Dutch Shoo Fly Pie
Categories: Pies, Desserts
Servings: 8
1/2 c Baking Molasses 1/8 ts Nutmeg
1 Egg Yolk 1/8 ts Ground Ginger
1/2 ts Baking Soda 1/8 ts Ground Cloves
3/4 c Boiling Water 1/2 ts Cinnamon
3/4 c Flour 1/4 ts Salt
1/2 c Brown Sugar 1 Pastry for 9 inch pie
2 tb Butter
Dissolve soda in boiling water and add to egg and molasses. Set aside.
Stir dry ingredients together, mixing well. Cut in shortening until
mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle
crumbs evenly over top. Do not stir. Bake at 450 degrees for 15 minutes
then reduce heat to 350 degrees and bake 20 minutes longer. Cool and
serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocoholics Cookies
Categories: Cookies, Desserts
Servings: 50
4 oz Unsweetened Chocolate 3 c Flour
12 oz Semi-Sweet Chocolate 1/2 ts Baking Powder
3 oz Unsalted Butter 1/4 ts Salt
3 oz Margarine 6 oz Semi-Sweet Chocolate
1 1/2 tb Instant Espresso 8 oz Pecan Halves
4 Eggs 8 oz Walnut Halves
1 1/2 c Sugar 6 oz Semi-Sweet Chocolate, melted
4 tb Vanilla
in oven until toasted, 10 to 12 minutes or until they develop a toasty
aroma. Remove from oven and set aside to cool. Increase oven temperature
to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate,
butter, margarine and espresso in top of double boiler and place over
simmering (not boiling) water until chocolate is about 3/4 melted.
Meanwhile, beat the eggs with a wire whisk in a large mixing bowl.
Gradually add sugar, whisking until mixture becomes thick and light in
color. When chocolate is almost melted, remove from heat and stir until
completely melted and satiny in appearance. Gradually whisk chocolate
into egg mixture. Stir with a wooden spoon to incorporate. Sift flour,
baking powder and salt directly into chocolate mixture. Gently stir until
the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet
chocolate into 1/2 inch chunks and stir into dough along with the toasted
nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or
cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave
room for cookies to spread. Bake only one sheet at a time in center of
oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose
their shine. Cookies will still be very soft. Allow to cool for 2
minutes before removing from pans. Using a pin-sized tip on an icing bag,
pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
Allow to cool at least 1 hour before storing in tins.
Makes 50 one-ounce cookies
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Bogus Cookies
Categories: Cookies, Desserts
Servings: 112
2 c Butter 1 ts Salt
2 c Sugar 2 ts Baking Powder
2 c Brown Sugar 2 ts Baking Soda
4 Eggs 24 oz Chocolate Chips
2 ts Vanilla 8 oz Hershey Bar, grated
4 c Flour 3 c Chopped Nuts (any kind)
5 c Ground Oatmeal
until all is powder.
oatmeal, salt, baking powder and baking soda then add to butter/sugar
mixture. Mix well and add chocolate and nuts. Make golf ball sized
cookies and place 2 inches apart on ungreased cookie sheet. Bake at 375
degrees for 16 minutes.
Preheat oven to 375 degrees
Makes 112 cookies
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Streusel Cream Peach Pie
Categories: Pies, Desserts, Fruits
Servings: 8
Pastry for 9 inch Pie 2 tb Cream
10 Fresh Peaches 1/4 c Brown Sugar
1/2 c Sugar 1/4 c Softened Butter
1/2 ts Nutmeg 1/2 c Flour
1 Egg
plate. Sprinkle with 1/2 cup sugar and nutmeg. Beat together egg and
cream and pour over peaches. Mix together until crumbly: brown sugar,
butter and flour. Sprinkle crumb mixture over peaches. Bake at 425
degrees for 35 to 45 minutes. Serve slightly warm, alone or with ice
cream, whipped topping or sour cream.
Preheat oven to 425 degrees
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Butternut Cake
Categories: Cakes, Desserts
Servings: 12
2 x Sticks Butter 1/4 ts Salt
3 c Sifted Flour 8 oz Cream Cheese
1 ts Baking Soda Stick Butter
3 Eggs Box Powdered Sugar
2 c Sugar 2 ts Butternut Flavoring
1 c Buttermilk 1 c Chopped Nuts
3 ts Butternut Flavoring
Preheat oven to 350 degrees
Grease and flour three 9-inch cake pans
of butter. Add eggs one at a time, beating well after each addition. Mix
soda and salt into buttermilk until foamy. Add alternately with flour.
Add 3 teaspoons flavoring. Pour into prepared pans and bake until done,
20 to 25 minutes.
teaspoons flavoring. Add nuts. Spread on cooled cake.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Fresh Pear And Apple Pie
Categories: Pies, Desserts, Fruits
Servings: 6
4 Apples (4 cups sliced) 1/2 ts Cinnamon
4 Firm Pears (4 cups sliced) 1/4 ts Nutmeg
2 tb Lime Juice 2 tb Butter
2/3 c Brown Sugar, firmly packed Pastry for a 9 inch pie
1/4 c Cornstarch
Preheat oven to 350 degrees
apples and pears. Place in large bowl and toss with lime juice. Combine
brown sugar, cornstarch, cinnamon and nutmeg in small bowl. Toss with
apple and pear slices until coated. Turn into a 9x1-1/2 inch deep dish
pie plate. Dot with butter. Roll out pastry for top crust. Cut slits to
vent steam during baking and place over filling. Seal and flute edges.
Bake at 350 degrees for 45 to 50 minutes or until crust is lightly
browned.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Overnight Coffee Cake
Categories: Breads, Desserts
Servings: 8
1 pk Frozen Dough Pieces 1 pk Carmel/Butterscotch Pudding*
1 1/2 c Brown Sugar Stick Margarine
1 1/2 ts Cinnamon
* Small package of pudding mix, NOT instant
Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all
cut the margarine into slices and cover the top. Let sit overnight and
the next morning place in a 350 degree preheated oven for 30 minutes.
After 15 minutes cover the top with foil. Turn out upside down on a
plate. Each piece of dough will pull out separately.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Crumb-nut Cheesecake Crust
Categories: Cakes, Desserts
Servings: 1
5 oz Pecans (approx.) 1/4 c Confectioners Sugar
3/4 c Vanilla Wafer Crumbs 1/4 c Melted Butter
Chop nuts very finely in food grinder or food processor (a salad shooter
works great, put through twice.) Should have 1 cup of ground nuts.
Cookies should also be chopped very finely. Combine crumbs, chopped nuts
and sugar, and mix thoroughly; drizzle with melted butter and mix lightly.
Press onto bottom and 1 1/2 inches up side of springform pan.
Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs.
Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pastry Cheesecake Crust
Categories: Cakes, Desserts
Servings: 1
1/3 c Softened Butter 1 Egg
1/3 c Sugar 1 1/4 c Unsifted Flour
mix well. Spread dough on bottom and 1 1/2 inches up side of 9-inch
springform pan. Bake at 450 degrees for 5 minutes. Cool and fill.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Graham Cracker Cheesecake Crust
Categories: Cakes, Desserts
Servings: 1
1 1/2 c Graham Cracker Crumbs 1/3 c Melted Butter
1/3 c Sugar
inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and
fill.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Marble Cheesecake
Categories: Cakes, Desserts
Servings: 12
Crumb-nut Cheesecake Crust 3 ts Flour
3 pk Softened Cream Cheese* 1/4 c Hershey's Cocoa
3/4 c Sugar 1/4 c Sugar
1/2 c Sour Cream 1 tb Vegetable Oil
2 ts Vanilla 1/2 ts Vanilla
3 Eggs
* 8 oz packages, or 24 oz total
Preheat oven to 450 degrees
sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium
speed until smooth. Add flour, 1 tablespoon at a time, blending well.
Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar.
Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture;
mix until well blended. Aternately spoon plain and chocolate mixtures
into prepared crust, ending with dollops of the chocolate on top; gently
swirl with knife or spatula for a marbled effect. Bake at 450 degrees for
10 minutes; without opening oven door, lower temperature to 250 degrees
and continue cooking for 30 minutes more. Without opening oven door, turn
off heat and let cheesecake sit in oven for 30 minutes. Remove from oven
and loosen sides with knife. Let cool and chill.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Cold Clam Dip
Categories: Appetizers
Servings: 4
10 oz Clams 1/8 ts Pepper
6 oz Philadelphia Cream Cheese 1 ts Worcestershire sauce
1 ts Lemon Juice 1 Garlic clove (pressed)
1/2 ts Salt Tabassco sauce
Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Debbie's Chalupa Dip
Categories: Appetizers
Servings: 4
3 Avocados 1/2 c Mayonnaise
2 ts Lemon juice 1 pk Taco seasoning mix
1/2 ts Salt 1/2 c Green onion (chopped)
1/4 ts Pepper 3 Tomatoes (chopped/drained)
8 oz Sour cream 8 oz Cheddar cheese (grated)
Mash avocados with lemon juice, salt and pepper until smooth. In
separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In
loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and
cheese.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Salsa Dip
Categories: Appetizers
Servings: 4
4 Tomatoes (chopped/drained) 1 tb Olive oil
2 pk Green onions (chopped) 1 tb Vinegar
1 cn Black olives (chopped) 1 tb Garlic salt
1 cn Green chilies (chopped)
Mix; refrigerate at least 1 hour (better overnight). Serve with
tortilla chips.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Madras Dip
Categories: Appetizers
Servings: 4
2 Hard-boiled eggs 2 tb Green pepper (grated)
2 c Sour cream 2 tb Celery (grated)
2 c Curry powder Seasonings
1 ts Onion (grated)
Add diced eggs to all other ingredients which have been smoothly
blended in blender. Consistency is thin. Chill; sprinkle with paprika
and serve with corn chips.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Curry Dip
Categories: Appetizers
Servings: 4
1 qt Mayonnaise (no dressing) Black pepper
1 Worcestershire sauce (dash) 1 tb Curry powder
3 Green onions (chopped) Seasonings
Crazy salt
Mix all ingredients together and serve with fresh vegetables. Let
stand in refrigerator for 1 hour before serving; tastes better chilled.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Artichoke Dip
Categories: Appetizers
Servings: 4
1 c Parmesan cheese 1 1/2 cn Artichoke hearts
1 c Mayonnaise Garlic powder
Combine equal amounts Parmesan cheese and mayonnaise. Add garlic
powder. Add artichoke hearts and combine with cheese mixture. May be
served cold or heated 10 to 20 minutes in 350F oven or until cheese is
melted (do not heat in microwave). Serve with chips or as a spread on
french bread.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Deluxe Salmon Spread
Categories: Appetizers
Servings: 4
1 lb Cooked canned salmon 2 ts Lemon juice
1 c Mayonnaise 1 ts Tarragon vinegar
2 tb Green pepper (diced) 1 ts Horseradish
2 tb Pimento diced 1 ts Chopped dried dill
Put mayonnaise, pepper and pimento into blender on low until smooth.
Turn into bowl with rest of ingredients. Mix well. Chill. Serve with
brown bread.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pimiento Cheese
Categories: Appetizers
Servings: 4
1 Egg beaten 1 tb Water
1/3 c Sugar 2 c Cheddar cheese (grated)
1/4 c Vinegar 1/4 c Pimientos (chopped)
In small saucepan, beat egg and sugar until well blended. Stir in
vinegar and water. Cook over low heat until thick. Set aside until cool.
In medium bowl, mix together cheese, pimientos and sauce. Chill unitl
ready to use.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Kitchenaid Pie Pastry
Categories: Pies
Servings: 2
2 1/4 c Flour, all-purpose 2 tb Butter or margarine, chilled
3/4 c Shortening, well chilled 5 tb Or 6 water, well chilled
Sift flour and salt into bowl. Cut shortening and butter into 4 to 5
pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir
Speed and cut shortening into flour until particles are size of small
peas, about 30 seconds.
Add water, a tablespoon at a time, until all particles are moistened. Use
only enough water to make pastry form a ball. Watch dough closely as
over mixing will result in a tough crust.
Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between
pieces of waxed paper. Fold pastry into quarters; ease into pie plate and
unfold, pressing firmly against bottom and side. Trim and crimp edges.
Fill and bake as desired.
Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust.
For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F
for 8 to 10 minutes until light brown. Cool completely before filling.
HINT: I also chill the wax paper and rolling pin.
KITCHENAID COOK BOOK - jean hores
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Lois's Magic Lemon Pie
Categories: Pies
Servings: 8
-------------------------------LEMON FILLING-------------------------------
15 oz Sweetened condensed milk 1 ts Lemon zest
1/2 c Lemon juice 2 Egg yolks
----------------------------------MERINGUE----------------------------------
2 Egg whites 4 tb Sugar
1/4 ts Cream of tartar
----------------------------GRAHAM CRACKER CRUST----------------------------
18 Graham cracker squares 1/3 c Sugar
1/4 lb Butter or margarine, 1/8 ts Cinnamon
Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake
at 375 degrees for 10 minutes and put aside to cool. Reduce oven
temperature to 325 degrees. In a mixing bowl, combine condensed milk,
lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour
into cooled crust. Add cream of tartar to the egg whites and beat until
almost stiff. Add sugar gradually, beating until stiff and glossy but not
dry. Pile lightly on pie filling. Bake at 325 until lightly browned,
about 15 minutes. Cool thoroughly. Enjoy! Hint: try to get the crust
thickness very even and not too thick.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Bishop Pie
Categories: Pies
Servings: 15
1 c Butter 1 c Confectioners sugar
2 c Flour 3 c Whipped topping
1 1/2 c Chopped pecans 3 pk Instant chocolate pudding
8 oz Cream cheese 3 c Milk
Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a
thick paste is formed, with no flour lumps. Press into bottom of a 13x10
baking pan and bake 15 min at 375F. Cool.
Prepare first layer of filling by combining cream cheese, sugar, and 1 c
whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon
into cooled crust, then smooth with spatula.
Combine pudding and milk in the mixing bowl used for the first filling.
Beat well, then pour over the cream cheese layer. As soon as the chocolate
layer firms up a bit, spoon on more whipped topping, smoothing and adding
until there is an additional 1/2" layer above the chocolate. Sprinkle with
remaining pecans and chill for at least 3 hours.
From the Pipe Dream Restaurant, Willington, CT
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Classic Mud Pie
Categories: Pies
Servings: 8
-----------------------------------CRUST-----------------------------------
6 oz Semi Sweet Chocolate Chips 1 1/4 c Chocolate Wafer Crumbs
3 tb Butter
--------------------------------FUDGE SAUCE--------------------------------
6 oz Semi Sweet Chocolate Chips 3 tb Butter
1/2 c Heavy Cream (whipping cream) 1 tb Coffee Flavored Liqueur
----------------------------------FILLING----------------------------------
1 qt Coffee Ice Cream, softened 2 tb Coffee Flavored Liqueur
CRUST:
Combine over hot (not boiling) water, 1/2 C chocolate chips and
butter, stir until chips are melted and mixture is smooth. Add
chocolate wafer crumbs, stir until well blended. Press into 9-inch
pie pan. Chill until firm.
FUDGE SAUCE:
Combine over hot (not boiling) water remaining 1 1/2 C chocolate
chips, heavy cream, and butter. Stir until chips are melted and
mixture is smooth. Remover from heat, stir in coffee flavored
liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of
chocolate cookie crust. Chill 15 minutes.
FILLING:
In large bowl, combine ice cream and coffee flavored liqueur. Pour
over Fudge Sauce layer in pie pan. Freeze several hours or until
firm. Serve with remaining warm Fudge Sauce and Whipped Cream if
used. Makes 1 9-inch pie
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Americana Key Lime Pie
Categories: Desserts, Pies
Servings: 6
1 tb Unflavored gelatin (1 env.) 4 Egg whites
1/2 c Sugar 1/2 c Sugar
1/4 ts Salt 1 c Heavy cream, whipped
4 Egg yolks 1 9-in baked pastry shell
1/2 c Lime juice Pistachio nuts, chopped
1/4 c Water Lime slices for garnish
1 ts Grated lime peel Heavy cream, whipped, to top
Few drops green food color
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together
egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir
over medium heat just till mixture comes to boiling. Remove from heat;
stir in grated peel. Add food coloring sparingly to tint pale green.
Chill, stirring occasionally, until the mixture mounds slightly when
dropped from a spoon. Beat egg whites till soft peaks form; gradually add
1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites.
Fold in whipped cream. Pile into cooled baked pastry shell. Chill till
firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle
chopped pistachio nuts in center. Garnish with thinly sliced lime placed
in whipped cream mounds around edge of pie.
Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the
famous Miami hotel!"
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Citrus Chiffon Pie
Categories: Desserts, Pies
Servings: 6
1 Envelope unflavored gelatin 1/4 c Water
1/2 c Sugar 1/2 ts Lemon peel, grated
Dash salt 1/2 ts Orange peel, grated
4 Egg yolks 4 Egg whites
1/2 c Lemon juice 1/3 c Sugar
1/2 c Orange juice 1 9-in baked pastry shell
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, fruit juices, and water; stir into gelatin mixture.
Cook and stir over medium heat just till mixture comes to boiling. Remove
from heat; stir in peels. Chill, stirring occasionally, till mixture
mounds slightly when dropped from a spoon. Beat egg whites till soft
peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in
gelatin mixture. Pile into cooled baked pastry shell. Chill till firm.
Trim with whipped cream and thin orange slices cut in fourths.
Source: Better Homes & Gardens Dessert Cookbook.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Strawberry Cream Pie
Categories: Desserts, Pies
Servings: 6
1 9-inch baked pie crust 1/2 c Water
1/2 c Slivered, blanched almonds 1/4 c Sugar
1 Recipe Cream Filling 2 ts Cornstarch
2 1/2 c Fresh strawberries Few drops red food coloring
-------------------------------CREAM FILLING-------------------------------
1/2 c Sugar 2 c Milk
3 tb Cornstarch 1 Egg, slightly beaten
3 tb Enriched flour 1/2 c Heavy cream, whipped
1/2 ts Salt 1 ts Vanilla
Directions for Cream Filling:
Mix first 4 ingredients. Gradually stir in milk. Stirring constantly,
bring to a boil; reduce heat and cook and stir till thick. Stir a little
of hot mixture into egg; return to remaining hot mixture. Bring just to
boiling, stirring constantly. Cool, then chill. Beat well; fold in
whipped cream and vanilla.
Directions for pie:
Toast almonds until lightly browned, then sprinkle over the bottom of the
cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of
the strawberries. Pile atop filling.
Glaze:
Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix
sugar and cornstarch; gradually stir in berry juice. Cook, and stir till
thick and clear. Tint to desired color with food coloring. Cool
slightly; pour over halved strawberries. Keep refrigerated till serving
time. Pass whipped cream, if desired.
Source: Better Homes & Gardens Dessert Cookbook.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Strawberry-rhubarb Pie
Categories: Desserts, Pies
Servings: 6
3 Eggs, beaten 2 1/2 c Rhubarb, red, 1 inch slices
1 1/4 c Sugar 1 1/2 c Strawberries, fresh, sliced
1/4 c Enriched flour 1 Pastry for 9" lattice crust
1/4 ts Salt 1 tb Butter or margarine
1/2 ts Nutmeg
Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb
and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour
egg mixture over. Dot with butter. Top with lattice crust, crimping edge
high. Bake at 400 degrees about 40 minutes. Fill openings in lattice
crust with whole strawberries. Serve warm- plain, or topped with vanilla
ice cream.
Source: Better Homes & Gardens Dessert Cookbook.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Rhubarb Cream Pie
Categories: Desserts, Pies
Servings: 6
1 1/2 c Sugar 4 c Rhubarb in 1" slices (1 lb)
1/4 c Enriched flour 1 Pastry for 9" lattice crust
3/4 ts Nutmeg 2 tb Butter or margarine
3 Eggs, slightly beaten
Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie
plate with pastry; fill; dot with butter. Top with lattice crust. Bake
at 400 degrees 50 to 60 minutes. Cool.
Source: Better Homes & Gardens Dessert Cookbook.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Rhubarb Pie
Categories: Desserts, Pies
Servings: 6
3 c Rhubarb, 1" slices 3 tb Flour
1 c Sugar Dash salt
1/2 ts Grated orange peel 2 tb Butter or margarine
Combine all ingredients except butter or margarine. Line a 9" pie plate
with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or
margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes.
Serve warm with vanilla ice cream.
** Substitute orange juice for the water in your favorite pastry recipe.
Source: Better Homes & Gardens Dessert Cookbook.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Glazed Fresh Strawberry Pie
Categories: Desserts, Fruits, Pies
Servings: 6
3 pt Strawberries; Fresh, Hulled Red Food Coloring; A Few Dr
1 c Sugar 1 Baked 9" Pie Shell
3 1/2 tb Cornstarch Sweetened Whipped Cream
1/2 c Water
Mash 1 pt of the strawberries, using a fork, and set aside. Combine the
sugar and cornstarch in a 3 quart sauce pan. Stir in the water and mashed
berries. Cook over medium heat, stirring constantly, until the mixture
comes to a boil, then cook 2 minutes longer. Remove from the heat and
stir in the food coloring. Cool to room temperature. Fold in the
remaining 2 pts of strawberries and turn into the baked pie shell. Chill
in the refrigerator at least 2 hours. To serve, top with puffs of
sweetened whipped cream
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Caribbean Fudge Pie
Categories: Desserts, Pies
Servings: 6
1/4 c Butter Or Regular Margarine 1 ts Rum Flavoring
3/4 c Brown Sugar; Firmly Packed 1/4 c Unbleached Flour
3 Eggs; Lg 1 c Walnuts; Coarsely Chopped
12 oz Chocolate Chips; Melt & Cool 1 Unbaked 9" Pie Shell
2 ts Instant Coffee Powder Walnut Halves
Cream the butter and brown sugar together in a bowl until light and
fluffy, using an electric mixer at medium speed. Add the eggs, one at a
time, beating well after each addition. Add the cooled chocolate, coffee
powder, and rum flavoring, blending well. Stir in the flour and the
chopped walnuts and turn into the unbaked pie shell. Arrange the walnut
halves in a circle around the edge of the pie. Bake in a preheated 375
degree F. oven for 25 minutes or until set around the edge. Cool on a
wire rack.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Divine Triple Chocolate Pie
Categories: Pies, Desserts
Servings: 6
----------------------------CHOCOLATE PIE SHELL----------------------------
1 c Unbleached Flour; Sifted 1/2 oz Semi-Sweet Chocolate; Grated
1/4 ts Salt 2 tb Cold Water
1/3 c Vegetable Shortening
------------------------------------PIE------------------------------------
1/4 c Sugar 3 oz Baking Chocolate; Cut Up
Unflavored Gelatin; 1 Env. 1/2 ts Vanilla
1/4 ts Salt 1/4 ts Cream Of Tartar
1 c Milk 1/4 c Sugar
3 Eggs; Lg, Separated 1 c Heavy Cream; Whipped
----------------------------------GARNISH----------------------------------
Sweetened Whipped Cream 1/2 oz Semi-Sweet Chocolate
CHOCOLATE PIE CRUST:
Sift the salt and flour into a bowl and cut in the shortening, using a
pastry blender, until coarse crumbs form. Add the chocolate and water,
tossing with a fork, until the dough forms. Press the dough firmly into a
ball and then roll out on a lightly floured surface into a 13-inch circle.
Loosely fit the dough into a 9-inch pie plate and trim the edge so that
there it reaches 1 inch beyond the rim of the pie plate. Fold the extra
under the edge of the crust to from a ridge. Flute the edge and prick the
entire surface of the pie shell with a fork. Bake at 400 degrees F for 12
minutes or until a golden brown. Cool on a rack.
CHOCOLATE PIE:
Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart
saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz)
squares of unsweetened chocolate and cook over low heat, stirring
constantly, until the chocolate melts and the gelatin dissolves. Remove
from the heat and stir in the vanilla. Chill in the refrigerator,
stirring occasionally, until the mixture is the consistency of unbeaten
egg whites. Remove the chocolate mixture from the refrigerator and set
aside Immediately beat the egg whites and cream of tartar, in another
bowl, until foamy, using an electric mixer set on high speed. Gradually
add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each
addition. Continue beating until stiff, glossy peaks form when the beaters
are slowly lifted. When the chocolate mixture mounds slightly when dropped
from a spoon, beat until smooth, using an electric mixer at medium speed.
Fold the egg white mixture into the chocolate mixture; then fold in the
whipped cream. Chill in the refrigerator until the mixture mounds well
when spooned. Turn into the chocolate pie shell. Chill in the
refrigerator for 2 hours or until set. To serve, decorate the pie with
puffs of sweetened whipped cream. Grate and sprinkle the chocolate over
the whipped cream.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pumpkin Meringue Pie
Categories: Desserts, Pies, Vegetables
Servings: 6
1 1/2 c Pumpkin; Canned, Mashed 3 Eggs; Lg, Separated
1/2 c Sugar 1 c Evaporated Milk
1 ts Cinnamon; Ground 1 Unbaked 9-inch Pie Shell
1/4 ts Nutmeg; Ground 1/8 ts Salt
1/4 ts Cloves; Ground 6 tb Sugar
1/2 ts Salt
Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a
bowl and mix well. Add the egg yolks, stirring until well blended, then,
gradually, blend in the evaporated milk. Pour into the unbaked pie shell.
Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife
inserted halfway between the center and edge comes out clean. Remove the
pie from the oven and increase the oven temperature to 425 degrees F. To
make the meringue, beat the egg whites and the 1/8ts of salt in a bowl,
using an electric mixer set on high, until foamy. Gradually add the 6
tbls of sugar, 1 tbls at a time, beating well after each addition.
Continue beating until stiff, glossy peaks from when the beaters are
slowly lifted. Spoon some of the meringue around the edge of the warm
pie. Spread the meringue so that it touches the inner edge of the crust
all the way around the pie, using the back of a spoon to do this. Heap
the remaining meringue in the center and, again using the back of the
spoon, push it out to meet with the meringue border. Using a flatware
knife, form light small peaks in the meringue and then bake in the
preheated oven for 5 minutes or until the meringue is lightly browned.
Cool on a wire rack.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pumpkin-apple Pie
Categories: Desserts, Fruits, Pies, Vegetables
Servings: 6
1/3 c Brown Sugar; Firmly Packed 1/3 c Sugar; Granulated
1 tb Cornstarch 3/4 c Pumpkin; Mashed, Canned
1/2 ts Cinnamon; Ground 1/2 ts Cinnamon; Ground
1/4 ts Salt 1/4 ts Ginger; Ground
1/3 c Water 1/8 ts Clove; Ground
2 tb Butter Or Regular Margarine 1/4 ts Salt
3 c Apple; Pared, Thinly Sliced 3/4 c Evaporated Milk
1 Egg; Lg 1 Unbaked 9-inch Pie Shell
Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of
salt in a 2-quart saucepan. Stir in the water and butter. Cook, over
medium heat, stirring constantly, until the mixture comes to a boil.
Carefully add the apple slices and cook for another 4 minutes. Remove
from the heat and set aside. Combine the egg, sugar, pumpkin, 1/4 ts of
salt, spices, and evaporated milk in a bowl. Beat until well blended
using a rotary or electric mixer set on low speed. Pour the apple mixture
into the unbaked pie shell and then spoon an even layer of the pumpkin
mixture over the apple mixture. Bake in a preheated 425 degree F oven for
10 minutes then reduce the oven temperature to 375 degrees F and bake
another 40 minutes or until the filling is set around the edge. Cool on a
wire rack.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mincemeat-pumpkin Pie
Categories: Desserts, Pies, Vegetables
Servings: 6
1 c Pumpkin; Mashed, Canned 3 Eggs; Lg
1/2 c Brown Sugar; Firmly Packed 1/2 c Heavy Cream
3/4 ts Cinnamon; Ground 1 c Mincemeat; Prepared
3/4 ts Nutmeg; Ground 1 Unbaked 9-inch Pie Shell
1/2 ts Salt
Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl,
mixing well. Add the eggs and heavy cream. Beat until smooth using a
rotary or electric mixer. Stir in the mincemeat and pour into the unbaked
pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until
the filling is set. Cool slightly on a wire rack and serve warm.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pumpkin-pecan Pie
Categories: Desserts, Pies, Vegetables
Servings: 6
2 c Pumpkin; Mashed, Canned 1/2 ts Salt
3/4 c Sugar 2 Eggs; Lg
1 ts Cinnamon; Ground 13 oz Evaporated Milk; 1 Cn
1/2 ts Ginger; Ground 1 Unbaked 9-inch Pie Shell
1/4 ts Cloves; Ground
---------------------------CRUNCHY PECAN TOPPING---------------------------
3 tb Butter Or Regular Margarine 2/3 c Pecans; Coarsely Chopped
2/3 c Brown Sugar; Firmly Packed
Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add
the eggs and evaporated milk. Beat until smooth, using a rotary beater or
an electric mixer. Pour into the unbaked pie shell. Bake in a preheated
425 Degrees F oven for 15 minutes and then reduce the temperature to 350
degree F. and bake for an additional 45 minutes or until a knife inserted
halfway between the center and edge comes out clean. Cool on a wire rack.
Prepare the crunch Pecan topping and sprinkle over the cooled pie then
place the pie under the broiler flame (5-inches from the heat source)
until the mixture begins to bubble, about 1 minute. Cool to room
temperature on a wire rack.
CRUNCHY PECAN TOPPING:
Place the softened butter, brown sugar, and pecans in a bowl and mix until
crumbly with a fork.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Festive Pumpkin Pie
Categories: Cheese/eggs, Desserts, Pies, Vegetables
Servings: 6
8 oz Cream Cheese; Softened, 1 Pk 1 c Pumpkin; Mashed, Canned
3/4 c Brown Sugar; Firmly Packed 1 c Milk
1 ts Cinnamon; Ground 1 ts Vanilla
1/2 ts Ginger; Ground 1 Unbaked 9-inch Pie Shell
1/2 ts Salt 1 c Dairy Sour Cream
1/4 ts Cloves; Ground 2 tb Sugar
3 Eggs; Lg
Cream the cream cheese, brown sugar, spices and salt together, in a bowl,
until they are light and fluffy, using an electric mixer set on medium
speed. Add the eggs, one at a time, beating well after each addition.
Blend in the pumpkin, milk, and vanilla. Pour the mixture into the
unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50
minutes or until a knife inserted halfway between the edge and center
comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour
cream and sugar together and spread over the top of the warm pie. Return
the pie to the oven and bake an additional 3 to 5 minutes or just until
the topping is set. Cool on a wire rack. Cover and chill in the
refrigerator before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: French Pear Pie
Categories: Desserts, Fruits, Pies
Servings: 6
6 c Bartlett Pears; * 1/2 ts Lemon Rind
3 tb Orange Juice; Frozen, Conc. 1 Unbaked 9-inch Pie Shell
----------------------------SPICY CRUMB TOPPING----------------------------
3/4 c Unbleached Flour 1/2 ts Ginger; Ground
1/2 c Sugar 1/8 ts Salt
1 ts Cinnamon; Ground 1/4 c Butter Or Regular Margarine
* The Bartlett Pears should be pared and thinly sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine the pears, orange juice concentrate and lemon rind in a bowl and
toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare
the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a
preheated 400 degree F. oven for 40 minutes or until the pears are tender.
Cover loosely with aluminum foil after 30 minutes if the top becomes too
brown. Cool on a wire rack before serving.
SPICY CRUMB TOPPING:
Combine the flour, sugar, spices and salt in a bowl. Cut in the
margarine, using a pastry blender, until the mixture is crumbly.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Almond-topped Pear Pie
Categories: Desserts, Fruits, Pies
Servings: 6
3 tb Cornstarch 1 ts Lemon Juice
1/4 ts Ginger; Ground 1/2 ts Lemon Rind; Grated
1/8 ts Salt 1 Unbaked 9-inch Pie Shell
1/2 c Dark Corn Syrup; Karo 4 Pears; Medium, *
2 tb Butter Or Regular Margarine
-------------------------------ALMOND TOPPING-------------------------------
1 c Unbleached Flour 1/2 c Butter Or Regular Margarine
1/2 c Brown Sugar; Firmly Packed 1/2 c Almonds; Coarsely Chopped
1/4 ts Ginger; Ground
* The pears should be pared and thinly sliced. There should be about 4
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine the cornstarch, ginger and salt in a large bowl. Add the corn
syrup, melted butter, lemon juice and lemon rind, stirring until smooth.
Add the pears and toss until well coated with the corn syrup mixture.
Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping
and sprinkle over the pears. Bake in a preheated 400 degree F. oven for
15 minutes, then reduce the heat to 350 degrees F. and bake an additional
30 minutes or until the topping and crust are golden brown. Cool on a
wire rack.
ALMOND TOPPING:
Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter,
using a pastry blender, until crumbly. Stir in the almonds.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Old Fashioned Raisin Pie
Categories: Desserts, Fruits, Pies
Servings: 6
Recipe For 9" 2 Crust Pie 1 1/4 c Water
15 oz Raisins; 1 Pk, 3 C 2 tb Lemon Juice
3/4 c Brown Sugar; Firmly Packed 1 c Walnuts; Coarsely Chopped
2 tb Cornstarch 2 tb Butter Or Regular Margarine
2 tb Instant Tang Orange Drink; *
* Any type of Instant Orange Breakfast Drink will do.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Divide the pastry almost in half and roll out the larger half, on a
lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate
with the pastry and trim the pastry 1/2 inch beyond the rim of the pie
plate. Combine the raisins, brown sugar, corn starch and drink mix in a
3-quart saucepan. Stir in the water and lemon juice. Cook over medium
heat, stirring constantly, until the mixture boils and thickens. Remove
from the heat and stir in the walnuts. Turn the mixture into the
pastry-lined pie plate and dot with the butter. Roll out the remaining
pastry to an 11-inch circle. Place the top crust over filling and trim the
edge to 1-inch beyond the rim. Fold the top crust under the bottom crust
and form a ridge. Flute the edge and cut steam vents in the top crust.
Bake in a preheated 400 degree F. oven for 30 minutes or until the crust
is a golden brown and the filling is bubbly. Cool on a wire rack.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Mint Pinwheels
Categories: Candies, Cookies, Desserts
Servings: 10
1 1/2 c Chocolate Mint Chips; * 1 Egg; Large
3/4 c Butter; Softened 1 ts Vanilla Extract
1/3 c Sugar 1/2 ts Salt
* One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir
until smooth. Cool to room temperature, set aside. In a large bowl,
combine butter and sugar; beat until creamy. Add egg and vanilla
extract, blend well. Gradually beat in flour and salt. Place 1 cup of
dough in a small bowl. Add melted chips; blend thoroughly. Shape into a
ball, flatten, (mixture will appear curdled). Cover with plastic wrap.
Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill
until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between
sheets of waxed paper, roll each ball of dough into a 13 x 9-inch
rectangle. Remove top layers of waxed paper and invert the chocolate
dough onto the plain dough. Peel off waxed paper. Starting from the long
side, roll up jelly roll stype. Cut into 1/4-inch slices; place on
ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool
completely on wire racks. Melt over hot, (not boiling), water remaining 1
cup of chips; stir until smooth. Spread flat side of cookie with 1/2
slightly rounded teaspoonful melted chocolate. Chill until set.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Minty Fudge Brownies
Categories: Candies, Cookies, Desserts
Servings: 12
1 1/4 c Flour; Unbleached 1 1/2 c Mint-Chocolate Chips; *
1/2 ts Baking Soda 1 1/2 ts Vanilla Extract
1/2 ts Salt 3 Eggs; Large
1 c Sugar 1 c Nuts; Chopped
1/2 c Butter Walnut Halves; Optional
3 tb ;Water
* Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat oven to 325 degrees F. In a small bowl, combine flour, baking
soda, and salt; set aside. In medium saucepan, combine sugar, butter and
water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips
and vanilla extract; stir until chips are melted and mixture is smooth.
Transfer to a large bowl. Add eggs, 1 at a time, beating well after each
addition. Gradually blend in flour mixture. Stir in nuts. Spread into a
greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35
minutes. Cool completely on wire rack, cut into 1 1/2-inch squares.
Garnish with walnut halves, if desired.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Mint Cookies
Categories: Cookies, Candies, Desserts
Servings: 12
1 1/2 c Mint Chocolate Chips; * 1/4 c Butter; Softened
1 c Flour; Unbleached 6 tb Sugar
3/4 ts Baking Powder 1/2 ts Vanilla Extract
1/4 ts Baking Soda 1 Egg; Large
1/4 ts Salt
-----------------------------------GLAZE-----------------------------------
1 c Mint Chocolate Chips; * 3 tb Corn Syrup
1/4 c Vegetable Shortening 2 1/4 ts ;Water
* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips;
divided into 1 cup and 1/2 cup.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
COOKIES:
Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir
until smooth. Set aside. In a small bowl, combine the flour, baking
powder, baking soda, and salt; set aside. In a large bowl, combine
butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend
in melted chips. Gradually beat in the flour mixture. Shape dough into a
ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350
degrees F. On a lightly floured board, roll dough to 1/16-inch thickness.
Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out
cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F.
for 8 to 10 minutes. Cool completely on wire racks.
GLAZE:
Combine over hot (not boiling)water the remaining mint chocolate chips,
vegetable shortening, corn syrup, and water; stir until morsels are melted
and mixture is smooth. Remove from heat but keep mixture over hot water.
Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place
cookies on waxed paper line cookie sheets. Chill until glaze sets (about
10 minutes). Keep refrigerated until ready to use.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Mint Meltaways
Categories: Cookies, Candies, Desserts
Servings: 12
1 1/2 c Mint-Chocolate Chips; * 1 Egg Yolk; Large
3/4 c Butter; Softened 1 1/4 c Flour; Unbleached
1/2 c Confectioners' Sugar; Sifted
-----------------------------------GLAZE-----------------------------------
1/2 c Mint Chocolate Chips; * 2 tb Almonds; Toasted, Chopped
1 1/2 tb Vegetable Shortening
* Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup
and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
COOKIES:
Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup
of mint chocolate chips; stir until smooth. Set aside. In a large bowl,
combine butter, confectioners' sugar, and egg yolk. Beat until creamy.
Add melted chips and flour; beat until well blended. Drop by heaping
teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8
to 10 minutes. Allow to stand for 3 minutes before removing from cookie
sheets. Cool completely on wire racks.
GLAZE:
Combine over hot (not boiling) water the remaining 1/2 cup of
mint-chocolate chips and vegetable shortening. Stir until chips are
melted and mixture is smooth. Drizzle each cookie with 1/2 t of the
glaze; sprinkle with almonds. Chill until set. Stor in airtight
container in the refrigerator.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Mint Sugar Cookie Drops
Categories: Candies, Cookies, Desserts
Servings: 12
2 1/2 c Flour; Unbleached 3/4 c Vegetable Oil
1 1/2 ts Baking Powder 2 Eggs; Large
3/4 ts Salt 1 ts Vanilla Extract
1 1/4 c Sugar; Divided 1 1/2 c Mint-Chocolate Chips; *
* Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In medium bowl, combine flour, baking powder and salt; set aside. In a
large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs
and vanilla extract. Gradually beat in the flour mixture. Stir in
Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of
dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie
sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on
wire racks.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Double Chocolate Mint Chip Cookies
Categories: Candies, Cookies, Desserts
Servings: 6
1 1/2 c Mint-Chocolate Chips; * 1/2 c Brown Sugar; Firmly Packed
1 1/4 c Flour; Unbleached 1/4 c Sugar; Granulated
3/4 ts Baking Soda 1/2 ts Vanilla Extract
1/2 ts Salt 1 Egg; Large
1/2 c Butter; Softened 1/2 c Nuts; Chopped
* Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in
half for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup
of the mint-chocolate chips; stir until smooth. Remove from heat; cool to
room temperature. In a small bowl, combine flour, baking soda and salt;
set aside. In a large bowl, combine butter, brown sugar, sugar, and
vanilla extract; beat until creamy. Add melted chips and egg; beat well.
Gradually blend in the flour mixture. Stir in remaining 3/4 cup of
mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto
ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes.
Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely
on wire racks.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Minty Mousse Pie Au Chocolat
Categories: Candies, Pies, Desserts
Servings: 6
6 tb Sugar; Divided 1 1/2 c Milk
2 tb Cornstarch; AND 1 c Cream; Heavy
2 ts Cornstarch 1 Graham Cracker Crust; 9" **
1 c Mint-Chocolate Chips; *
* Use Nestles mint-chocolate chips in this recipe. 2/3 rds of a 10 oz
** Use a prepared 9-inch graham cracker crust in this recipe, or if
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and
mint-chocolate chips. Gradually stir in milk. Cook, stirring constantly,
over medium heat until mixute BOILS. BOIL 1 MINUTE; remove from heat.
Transfer to a large bowl; cover surface of chocolate mixture with plastic
wrap. Cool to room temperature (20 to 30 minutes). In a medium bowl,
combine heavy cream with remaining 2 T sugar; beat until stiff. Remove
plastic wrap from chocolate; beat well. Fold in whipped cream. Spoon
into crust. Chill until firm (about 2 to 3 hours).
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Mint Layer Cake
Categories: Candies, Cakes, Desserts
Servings: 8
1 c Mint-Chocolate Chips;Nestles 1/2 ts Baking Powder
1 1/4 c ;water, divided 1 1/2 c Brown Sugar; Firmly Packed
2 1/4 c Flour; Unbleached 1/2 c Butter, Softened
1 ts Salt 3 Eggs; Large
1 ts Baking Soda
--------------------------CHOCOLATE MINT FROSTING--------------------------
1/2 c Mint-Chocolate Chips;Nestles 1/4 ts Salt
1/4 c Butter 3 c Confectioners' Sugar
1 ts Vanilla Extract 6 tb Milk
---------------------------------GARNISHES---------------------------------
Chocolate Leaves Chocolate Gratings
Chocolate Curls
CAKE:
Preheat oven to 375 degrees F. In a small saucepan, combine
mint-chocolate chips and 1/4 cup of water. Cook over medium heat,
stirring constantly, until chips are melted and mixture is smooth. Cool
10 minutes. In medium bowl, combine flour, salt, baking soda, and baking
powder; set aside. In a large bowl, combine brown sugar and butter; beat
until creamy. Add eggs, 1 at a time, beating well after each addition.
Blend in chocolate mixture. Gradually beat in flour mixture alterantely
with remaining 1 cup of water. Pour into 2 greased and floured 9-inch
round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until
cakes test done. Coll completely on wire racks. Fill nd frost with
Chocolate Mint Frosting. Garnish as desired.
CHOCOLATE-MINT FROSTING:
Combine over hot (not boiling) water, the mint-chocolate chips and butter.
Stir until chips are melted and mixture is smooth. Stir in vanilla
extract and salt. Transfer to a large bowl. Gradually beat in the
confectioners' sugar alternately with milk; beat until smooth. (if
necessary add more milk until desired consistency is reached.)
GARNISHES:
Use chocolate curls and grated chocolate on top of the cake. Form a ring
of grated chocolate pieces around the outside edge and use the curls in
the center. To make chocolate leaves, select several small leaves, wash
and dry them and paint one side of them with melted chocolate. Chill
until firm and peel the leaf off the chilled chocolate. Use as garnish.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Nutty Chocolate Mint Fudge
Categories: Candies
Servings: 12
7 oz Marshmallow Cream; (1 jar) 1/4 ts Salt
1 1/2 c Sugar 1 1/2 c Mint-Chocolate Chips;Nestles
2/3 c Evaporated Milk 1/2 c Chopped Nuts
1/4 c Butter 1 ts Vanilla Extract
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated
milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat,
stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir
until chips are melted and mixture is smooth. Add nuts and vanilla
extract. Pour into foil-lined 8-inch square pan. Chill until firm, about
2 hours. Cut into 1-inch squares.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Minty Mallows
Categories: Candies
Servings: 12
14 oz Sweetened Condensed Milk 2 c Marshmallows; Miniature
1 1/2 c Mint-Chocolate Chips;Nestles 1 c Nuts; Coarsley Chopped
Combine over hot (not boiling) water; sweetened condensed milk and mint
chocolate chips. Stir until chips are melted and mixture is smooth. In a
large bowl, combine marshmallows and nuts. Add chocolate mixture; mix
well. Spread into a foil-lined 9-inch square pan. Chill until firm,
about 20 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Creme De Mints
Categories: Candies
Servings: 12
2 c Milk Chocolate Chips;Nestles 2 1/2 tb Mint Flavored Liqueur
1/4 c Sour Cream
Melt over hot (not boiling) water, milk chocolate chips; stir until
smooth. Remove from heat. Blend in sour cream. Stir in mint flavored
liqueur. Transfer to a small bowl. Chill until thickened, about 30
minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies
onto foil-lined cookie sheets. Chill until ready to serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Mint Baked Custard
Categories: Candies, Desserts
Servings: 8
1 1/2 c Milk; Divided 1 c Sweetened Condensed Milk
1 c Mint-Chocolate Chips;Nestles 2 Eggs; Large
Preheat oven to 350 degrees F. In a small saucepan, combine 1/2 c milk
and the mint-chocolate chips. Cook over low heat, stirring constantly,
until chips are melted and mixture is smooth. Set aside. In a large
bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until
well blended. Add chocolate mixture; beat well. Pour into a 1-quart
casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place
casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes.
Serve warm or cool completely.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Mint Baked Alaska
Categories: Candies, Desserts
Servings: 12
-----------------------------------CRUST-----------------------------------
1 1/2 c Mint-Chocolate Chips;Nestles 1 1/2 c Chocolate Wafer Crumbs
3 ts Butter
----------------------------------FILLING----------------------------------
1 c Mint-Chocolate Chips;Nestles 2 tb Heavy Cream
2 tb Corn Syrup 3 pt Vanilla Ice Cream; Softened
----------------------------------MERINGUE----------------------------------
4 Egg Whites; Large 3/4 c Sugar
1/2 ts Cream Of Tartar
CRUST:
Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and
butter. Stir until chips are melted and mixture is smooth. Add chocolate
wafer crumbs; stir until well blended. Press into bottom of 9-inch
springform pan; freeze until firm.
FILLING:
Combine over hot (not boiling) water, remaining 1 cup of chips, corn
syrup, and heavy cream. Stir until chips are melted and mixture is
smooth. Cool to room temperature. In a large bowl, whip the ice cream
until smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high in
center and leaving 3/4-inch edge. Using spatula, smooth to form dome.
Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F.
MERINGUE:
In a large bowl, combine egg whites and cream of tartar; beat until soft
peaks form. Gradually add sugar, beat until stiff peaks form. Spread
meringue over ice cream and crust to cover completely; swirl to decorate.
Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve
IMMEDIATELY !
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Mint Ice Cream
Categories: Candies, Desserts
Servings: 4
1 1/2 c Heavy Cream 1 1/2 c Mint-Chocolate Chips;Nestles
1 c Milk 2 Egg Yolks; Large
1/3 c Sugar 1/8 ts Salt
In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1
cup of mint chocolate chips. Cook over low heat, stirring with wire
whisk, until chips are melted and mixture is smooth. Remove from heat.
In a medium bowl, beat egg yolks and salt until thick. Gradually add
chocolate mixture, beat until well blended. Chill 30 minutes. In a small
heavy guage saucepan, combine remaining 1/2 cup of chips and 1/4 cup of
heavy cream. Cook over low heat, stirring constantly, until chips are
melted and mixture is smooth. Remove from heat and set aside. Pour
chilled chocolate/egg mixture into an electric iceream freezer; churn
until thick, about 25 minutes. Pour in reserved chocolate mixture; churn
10 seconds more. Remove dahser; cover and store in freeze until ready to
serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Thai Shrimp-chicken Soup
Categories: Ethnic, Soups
Servings: 6
2 x Whole Chicken Breasts,halved 2 ts Ground Coriander
6 c Water 1 1/2 ts Chili Powder
Small Onion, peeled &chopped 1 tb Soy Sauce
Small Bay Leaf 1/2 lb Raw small,shelled shrimp *
2 x Sprigs Parsley 2 c Sliced Mushrooms
1/2 ts Thyme 6 x Scallions, with tops,sliced
1 ts Salt 3 c Hot Cooked Rice
1/8 ts Pepper 1/3 c Chopped fresh coriander **
Garlic clove, crushed
* Deveined
** or use Parsley
=================================================
Remove skin from chicken breasts. Carefully cut meat from bones and pull
out the pieces of cartilage. Cut meat into strips and set aside. Put bones
in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and
pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour.
Strain broth into a saucepan. Combine garlic, coriander, chili powder,
and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and
mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns
pink, and the chicken is tender. Stir in scallions and fresh coriander or
parsley. Remove and discard bay leaf.
Serve in bowls over or with rice. Serves 6.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: West African Lemony Chicken-okra Soup
Categories: Soups
Servings: 5
2 x Juice of 2 Lemons 2 c Sliced Okra (or 1 can 15 oz)
Broiler chicken, (2 1/2 lbs) 1/3 c Uncooked long grain Rice
6 c Chicken broth or Water 2 ts Salt
Lge Onion, peeled & chopped 1/4 ts Pepper
3 x Tomatoes, peeled & choppped 1/2 ts Ground Red Pepper
1 cn Tomato Paste (6 oz.) 1 ts Ground Tumeric
Cut up broiler-fryer chicken. If using can of Okra, drain it well.
Rub lemon juice over chicken pieces. Put in a large kettle with chicken
broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12
minutes. Add remaining ingredients and continue to cook slowly about 30
minutes, until chicken and rice are tender. Remove chicken pieces and
debone. Cut meat into small pieces and return to kettle.
Serves 4 to 6.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Brittany Mixed Fish Soup
Categories: Fish/sea, Soups
Servings: 6
3 lb Mixed fish, cleaned * 2 x Med. Bay Leaves
2 x Lge Onions, peeled ** 1 ts Dried Thyme
Lge clove Garlic, crushed 1/2 ts Dried Marjorin
3 tb Butter or margarine 4 x Sprigs Parsley
6 x Med potatoes, peeled,in 1/4s 2 ts Salt
10 c Water 1/2 ts Pepper
Slices of crusty French bread
* Flounder, mackerel, cod, or haddock
** Sliced thin
'''''''''''''''''''''''''''''''''''''''''''''''''
Cut fish into chunks of equal size. Saute onions and garlic in heated
butter or margarine in a large kettle until tender. Add potatoes, water,
bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add
prepared fish and lower heat to moderate. Cook, covered, about 25 minutes,
until fish and potatoes are tender. Remove and discard bay leaves. Put
slices of bread in wide soup plates. Ladle broth over bread. Serve fish
and potatoes separately on a platter.
Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hungarian Goulash Soup
Categories: Soups
Servings: 10
4 x Med Onions, peeled & chopped 1 1/2 ts Dried Marjoram
2 x Lg cloves Garlic, crushed 1 ts Minced Lemon peel
1/2 c Shortening or salad oil 8 c Water
3 1/2 tb Paprika (Hungarian) 2 ts Salt
3 lb Lean Beef Chuck (1" cubes) 1/2 ts Pepper
2 x Lg Tomatoes, peeled & choppe 4 x Med Potatoes, peeled & cubed
2 ts Caraway seeds
Cut chuck into 1" cubes.
Saute onions and garlic in heated shortening or oil in a large kettle
until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds,
marjoram, lemon peel, water, salt, and pepper.
Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add
potatoes and continue to cook about 20 minutes longer, until potatoes are
tender.
Serves 10.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Southwestern Meatball Soup
Categories: Meats, Soups
Servings: 6
3/4 lb Ground Beef Med Onion, peeled & minced
3/4 lb Ground Pork Clove garlic, crushed
1/3 c Uncooked long grain Rice 2 tb Salad Oil
Egg, slightly beaten 1/2 c Tomato paste
1 ts Dried Oregano 10 c Beef Bouillon
1 ds Salt & Pepper, to taste 1/2 c Chopped fresh coriander
Can substitute parsley for coriander, if neccessary.
Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon
pepper (or to taste) in a large bowl. Shape into small balls, about the
size of golf balls. Saute onion and garlic in heated oil in a large kettle
until tender. Mix in tomato paste. Add bouillon; season with salt and
pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly,
covered, about 30 minutes, until meatballs are cooked. Stir in coriander
or parsley.
Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v7.04
Title: German Lentil Soup With Frankfurters
Categories: Soups, German
Servings: 8
2 x Med Onions, peeled & chopped 2 c Lentils, washed & drained
Clove Garlic, crushed Bay Leaf
2 x Med Carrots,(scraped,chopped 1 1/2 ts Salt
2 x Stalks Celery,(cleaned,chopp 1/4 ts Pepper
2 tb Salad Oil 1 lb Frankfurters, sliced thickly
8 c Water 2 tb Cider Vinegar
Saute onions, garlic, carrots, and celery in heated oil in a large kettle
for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a
boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils
are just tender. Add frankfurters and cook another 10 minutes. Remove from
heat and stir in vinegar. Remove and discard bay leaf.
Serves 8.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Maine Fish Chowder
Categories: Soups, Fish/sea, Main dish
Servings: 6
1/4 lb Salt Pork, diced 3 lb White fleshed Fish *
4 c Diced raw Potatoes 2 c Scalded Milk
3 x Med Onions, peeled & sliced 1 ts Butter or margarine
2 ts Salt 1/4 ts Pepper, or to taste
* Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
with bones in it.
Fry salt pork to render all fat in a heavy kettle and then remove. Add
potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook
over medium heat, covered, 15 minutes, until potatoes are just tender. Do
not overcook.
Meanwhile, cut fish into large chunks and put into another saucepan. Add
boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered,
until fish is fork tender, about 15 minutes. Remove from heat.
Strain and reserve liquid. Remove any bones from fish. Add fish and
strained liquid to potato-onion mixture. Pour in milk and leave on stove
long enough to heat through, about 5 minutes. Mix in butter and pepper.
Serve at once. Serves 4 to 6.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Danish Pea Soup With Pork
Categories: Soups, Meats
Servings: 6
1 lb Yellow Split Peas, washed * 2 x Med Onions, peeled & halved
2 lb Lean Bacon or smoked pork ** 1/2 ts Dried Thyme
3 x Med Carrots, scraped 1 1/2 ts Salt
Celery root, peeled & 1/4-ed 1/4 ts Pepper
4 x Med Leeks, white parts *** 1 lb Pork Sausage links ****
* and drained
** in one piece
*** use white parts of leeks only, cleaned and washed
**** cook and drain sausage links
large kettle with 6 cups water. Cook slowly, covered, 1 1/2 hours, until
tender. Put bacon, carrots, celery root, leeks, onions, thyme, salt, and
pepper in another kettle. Cover with water. Cook slowly, covered, 40
minutes until vegetables and bacon are tender. Take out bacon; slice and
keep warm. Remove vegetables and add to cooked split peas with as much as
the broth in which the vegetables were cooked as desired to thin the soup.
Reheat, if necessary. Ladle soup, including vegetables, into wide soup
plates and serve sliced bacon and the cooked sausage links separately on a
platter.
Serve with dark bread, mustard, and beer.
Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v7.04
Title: West Indies Pepper Pot Soup
Categories: Soups, Meats
Servings: 8
1/4 lb Salt Pork 2 x Scallions, with some tops *
1 1/2 lb Short Rib of Beef, 3" pieces 2 tb Salad oil
1 1/2 lb Stew Beef, cut into 2" cubes Lg Green Pepper, cleaned **
12 c Water 10 oz Fresh Spinach, washed, trimm
1/2 ts Dried Thyme 10 oz Fresh Kale, washed & trimmed
1 1/2 ts Salt 1 cn Okra , drained (15 1/2 oz.)
1/4 ts Pepper 4 x Med Sweet Potatoes, ***
Lg Onion, peeled & diced Lg Tomato, peeled & cubed
2 x Cloves Garlic, crushed
* cleaned and sliced
** and chopped
*** peeled and cubed
Put salt pork and short rib pieces in a large kettle; brown ribs on all
sides. Add stew beef and brown on all sides.
Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and
pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any
scum that rises to the top.
While meat is simmering, saute onion, garlic, and scallions in heated oil
in a skillet until tender. Add green pepper and saute 1 minute. Remove
from heat and set aside.
After meat has cooked 1 hour, add sauteed vegetables and other
ingredients to the kettle. Continue to cook slowly, covered, about 30
minutes, until vegetables and meat are cooked. Remove from heat and cool
slightly. Take out short ribs and cut off and discard any fat. Cube meat
and return to kettle. Reheat, if necessary.
Serves 8.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Vegetarian Barley-vegetable Soup
Categories: Soups, Vegetables
Servings: 10
2 x Med Onions, peeled & diced 1/2 ts Dried Thyme
2 x Lg Carrots, scraped & diced 2 ts Salt
2 x Stalks Celery, chopped 1/4 ts Pepper
3 tb Butter or margarine 1 c Pearl Barley
1 cn Tomatoes, chopped-1 lb 12 oz 2 c Frozen green beans or peas *
8 c Water 1 tb Chopped fresh Dill
1 ts Dried Basil
* (cut up up the frozen green beans or green peas to make 2 cups)
Saute onions, carrots, and celery in heated butter or margarine in a
large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and
pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly,
covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during
last 10 minutes of cooking. Remove from heat and stir in dill.
Serves 10-12. Good for informal lunch or supper.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Viennese Beef Soup
Categories: Soups, Meats
Servings: 8
2 1/2 lb Beef bones, cracked 2 x Med Carrots, scraped, sliced
3 lb Beef Chuck Celery root, pared & cubed
3 qt Water 3 x Sm Turnips, pared & cubed
2 1/2 ts Salt 2 c Cauliflower, cut up
3/4 ts Pepper 2 x Bay Leaves
Lg Onion- peeled,sliced thin 4 x Sprigs Parsley
2 x Med Leeks, white parts only 1/2 ts Dried Thyme
Taking the white parts of the leek only, clean and thinly slice them.
Scald bones and rinse in cold water. Put beef and water in a large
kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a
full simmer; remove any scum from the top. Cook over low heat, partially
covered, 1 1/2 hours. Again remove any scum from the top. Add remaining
ingredients and continue to cook about 40 minutes, until meat and
vegetables are tender. Remove and discard parsley, bay leaves, and bones.
Take out the meat and cut into bite sized pieces, discarding any gristle.
Return meat to soup. Serves 8 to 10.
You may also add noodles, rice or dumplings to the finished soup.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Barbecue Sauce Prudhomme
Categories: Cajun, Sauces
Servings: 5
-------------------------------SEASONING MIX-------------------------------
1 1/2 ts Black pepper 1 ts Salt
1 ts Onion powder 1 ts Garlic powder
1/2 ts White pepper 1/2 ts Ground cayenne pepper
------------------------------MAIN INGREDIENTS------------------------------
1/2 lb Bacon, minced 1 1/2 c Chopped onions
2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce
1 c Honey 3/4 c Dry roasted pecans, chopped
5 tb Orange juice (1/2 orange) Rind & pulp from 1/2 orange
2 tb Lemon juice (1/4 lemon) Rind & pulp from 1/4 lemon
2 tb Minced garlic 1 ts Tabasco sauce
4 tb Unsalted butter
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
in the onions, cover pan, and continue cooking until onions are dark
brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock, chili
sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds
and pulp, garlic, and Tobasco, stirring well. Reduce heat to low;
continue cooking about 10 minutes, stirring frequently. Remove orange
and lemon rinds. Continue cooking and stirring about 15 minutes more
to let the flavors marry. Add the butter and stir until melted.
Remove from heat. Let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely
chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs. Makes about 5
Cups. From Paul Prudhomme's "Louisiana Kitchen"
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---------- Recipe via Meal-Master (tm) v7.04
Title: Almond Crecents
Categories: German, Cookies, Desserts
Servings: 8
1 c Butter or margarine 3/4 c Sugar
1 ts Vanilla extract 1 1/2 ts Almond extract
2 1/2 c Flour; unbleached 1 c Almonds; ground
Confectioners' sugar
Beat together butter and sugar until very light and fluffy. Blend in
extracts. Mix in flour and almonds. Using about 1 T of dough for each,
shape into logs and bend into crecents. Place on greased cookie sheet.
Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll
crecents in confectioners' sugar. Cool on racks and store in a tightly
sealed container. Makes 3 dozen cookies.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Angel Hair Pasta With Shrimp
Categories: Pasta, Main dish, Fish/sea
Servings: 4
1 1/2 tb Butter 1 1/2 tb Flour
1 1/2 c Milk 1/2 c 35 per cent cream
1 1/2 tb Pesto sauce 1 1/2 tb Chopped parsley
1 tb Minced garlic 2 tb Grated paresan cheese
1/2 ts Salt 1/2 ts White pepper
Worcestershire and tabasco 2/3 lb Capellini
1/2 Red pepper, cut in strips 1/4 lb Snow peas, trimmed
1 lb Jumbo shrimp
In a saucepan over medium heat, melt butter, stir in flour and cook for a
few minutes until golden. Add milk and cream, bring to a gentle simmer and
continue to stir until thickened. Add pesto, parsley, garlic, parmesan,
salt, pepper, worcestershire and tabasco, and stir until blended. Reduce
heat and keep warm, stirring occasionally. Cook pasta quickly in a large
pot of boiling water (3 to 4 minutes, or until al dente). At the same time,
poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2
or 3 minutes, or until just heated through). Drain the pasta, mix it with
the sauce and portion it into heated individual serving bowls. Garnish each
portion with shrimp and vegetables, and serve immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Another Bean Salad
Categories: Salads, Vegetables
Servings: 10
1 c Sugar 1/2 ts Salt
1 c Vinegar 16 oz Green beans, can, drained
16 oz Yellow beans, can, drained 16 oz Lima beans, can, drained
16 oz Garbanzo beans, can, drained 16 oz Red kidney beans, drained
1 Green pepper, slivered 4 Celery, sliced
3 Onions, medium, sliced thin
Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all
other ingredients together and pour the vinegar mixture over them. Marinate
for 24 hrs in refrigerator, stirring occasionally. Cal: 313.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Antipasto
Categories: Appetizers, Dips
Servings: 10
2 Green peppers 1 Medium onion
2 Stalks of celery 3 Carrots
1 Garlic clove 1/2 lb Sliced mushrooms
1 Flowerets of med cauliflower 2 tb Oil
1 c Tuna fish drained 1 Juice of one lemon
1 ts Granulated sugar 13 oz Bottle of ketchup
Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour
into sterilzed jars, cool and refrigerate. When serving, place antipasto
in a pretty dish, surround with crackers.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple And Cream Kuchen
Categories: German, Cakes, Desserts
Servings: 4
------------cake------------ 1 pk Yeast; dry, active
1/2 ts Salt 4 tb Sugar
2 c Flour; unbleached, unsifted 1/4 c Butter or margarine
1/2 c Milk 1 Egg; large
----------filling----------- 3 c Apples; tart, sliced
1 tb Lemon juice 1 ts Cinnamon
3/4 c Sugar 2 tb Flour; unbleached
8 oz Cream cheese; softened 1 Egg; large
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk.
Heat until very warm (120-130 degrees F.). Gradually add milk to flour
mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an
electric mixer on high speed for 2 minutes. Mix in enough flour to form a
soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic.
Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat
dough into well-greased 10-inch springform pan pressing the dough 1 1/2
inches up the sides of the pan. FILLING: Toss apples with lemon juice,
cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the
dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over
apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30
minutes. Best when served warm.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple And Rum Custard Cake
Categories: German, Cakes, Desserts
Servings: 8
-----------crust------------ 1 1/2 c Flour; unbleached, unsifted
5 tb Sugar 1 tb Lemon rind; grated
2/3 c Butter or margarine 1 Egg yolk; large
1 tb Milk ----------filling-----------
1/2 c Soft bread crumbs 2 tb Butter or margarine; melted
4 c Apples; tart, sliced 1 tb Lemon juice
1/4 c Sugar 1/4 c Raisins; *
1/4 c Rum 3 Eggs; large, beaten
1/3 c Sugar 1 3/4 c Milk
* Soak raisins in 1/4 cup rum for 1/2 hour before using.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of
milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform
pan that has sides only greased. Press dough up sides of pan for 1 inch.
FILLING: Toss together bread crumbs and melted butter. Spread evenly over
pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread
apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins
over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat
eggs and sugar until thick and lemon-colored. Stir in milk and reserved
rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees
F. until custard is set. Cool completely before serving. Do NOT remove
springform pan until cool.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Brandy Butter
Categories: Fruits
Servings: 1
6 c Fresh unsweetened applesauce 1/2 c Calvados
1 c Sugar 1/2 c Orange blossom honey
1 tb Ground cinnamon 1/4 ts Ground cloves
Place all ingredients in heavy saucepan. Bring to a boil over medium heat,
stirring frequently. Cook for about 15 minutes, or until mixture begins to
thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum
seal. Makes 6 1/2 pint jars. From Gourmet Preserves, Judith Choate.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Cake
Categories: German, Fruits, Cakes
Servings: 6
6 Apples; medium, tart 2 Lemons; medium, juiced
3 tb Sugar 3 tb Butter
3/4 c Sugar 2 Egg yolks; large, divided *
1/2 Lemon;juiced and peel grated 1 ts Baking powder
1 1/2 c Flour; unbleached 3/4 c Milk
1 tb Rum 2 Egg whites; large
1 tb Butter; to grease cake pan 1 ts Vegetable oil
3 tb Confectioners' sugar
* Do not put the egg yolks together as they will be used individually.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Peel apples, cut in half and core. Cut decorative lengthwise slits in
apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set
aside. Cream butter and sugar together. One at a time, beat in egg yolks.
Gradually beat in lemon juice and grated peel. Sift baking powder and flour
together. Gradually add to batter. Blend in milk and rum. In a small bowl,
beat egg whites until stiff. Fold into batter. Generously grease a
springform pan. Pour in batter and top with apple halves. Brush apples
with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes.
Remove from pan and sprinkle with confectioners' sugar.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Raspberry Pie
Categories: Desserts, Pies
Servings: 8
Crust 2 c All purpose flour
7 oz Lard 1 tb Pple cider vinegar
1/2 ts Salt 6 tb Cold water
1/2 c + 1 tablespoon sugar 2 tb Flour
1 ts Cinnamon
** FILLING 1 pt raspberries 8 LG
Granny Smith apples 1 1/2 T Lemon Juice pt NUTMEG
pt CLOVES Freeze the flour in a medium bowl for
one (1) hour. Refrigerate the lard f one (1) hour then cut into cubes. In
small cup combine vinegar, salt and water. Measure 1 cup flour on to
table, place lard cubes on top then cover with the remaining flour. Roll
rolling pin over the mixture until all of t pieces have been flattened and
slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough
out onto a lightly floured surface. With a lightly floured rolling pin,
roll out a rectangle about 8 X 12 inches. Fol to the center and roll out
slightly to form an 8 inch square. Roll and fol once more. Wrap in
parchment or waxed paper and refrigerate until needed. Peel and cut and
core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss
apples with lemon juice. Blend together 1/2 cup sugar with f and spices.
Add apples and toss until evenly coated. Add raspberries last toss lightly.
Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larg
than dish. Place and fit into dish and trim overhang to one (1) inch. Spo
in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle
remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degr
for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to
brown evenly, Let cool.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Strudel
Categories: German, Fruits, Desserts
Servings: 6
6 c Apples; tart, sliced 3/4 c Raisins
1 tb Lemon rind; grated 3/4 c Sugar
2 ts Cinnamon 3/4 c Almonds; ground
8 oz Fillo leaves; 1/2 box,thawed 1 3/4 c Butter;(no margarine),melted
1 c Bread crumbs; finely crushed
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set
aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter.
Place a second leaf on top and brush with butter again. Repeat until 5
leaves have been used, using about 1/2 c of butter. Cook and stir bread
crumbs with 1/4 c of butter until lightly browned.
Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the
filling in a 3-inch strip along the narrow end of the fillo, leaving a
2-inch border. Lift towel, using it to roll leaves over apples, jelly roll
fashion. Brush top of the strudel with butter and sprinkle with 2 T
crumbs. Repeat the entire procedure for the second strudle. Bake the
strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2
strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can
be found at most supermarkets in the frozen foods sections.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Swirl Cake
Categories: Desserts, Cakes
Servings: 12
2 c Apples 3 tb Sugar
1 ts Cinnamon 2 c Sugar
1 c Cooking oil 4 Eggs
1/4 c Orange juice 2 ts Vanilla
3 c Sifted flour 1 tb Baking powder
1/2 ts Salt
Peel, core, and chop apples into small pieces. Mix together with 3
tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar
and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together
flour, baking powder, and salt; add to creamed mixture. Beat until smooth.
Pour one third batter into greased and floured 12 cup bundt pan alternating
with one half apple mixture. Repeat. End with layer of batter on top.
Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan
10 to 15 minutes; turn out on wire rack or serving plate to complete
cooling. Sprinkle with confectioners sugar.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Applesauce Tea Bread
Categories: Breads
Servings: 20
2 1/2 c White flour 2 ts Baking powder
1/2 ts Salt 1/2 c Sugar
1 tb Cinnamon 8 oz Applesauce
1 Egg 1 c Skim milk
Mix the dry ingredients together and add the applesauce, then the egg and
milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and
cool. Cal: 77 (slice); Fat: 1/10g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apricot Chicken Thighs
Categories: Low-cal, Poultry
Servings: 6
1/2 c Apricot nectar 1/4 c Dry sherry
2 tb Soy sauce 1 tb Lemon juice
1 tb Prepared mustard 1/2 ts Ground ginger
6 x Chicken thighs(2 lb),skinned 12 x Dried apricot halves
Combine all but chicken and dried apricots. Mix well, set aside. Trim
excess fat from chicken. Rinse chicken with cold water, pat dry. Place
chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture over
chicken. Cover and bake at 350 deg F for 45 minutes. Uncover, and place
aproicot halves in apricot nectar mixture. Continue baking, uncovered, 15
minutes or until chicken is tender. Remove chicken to a warmed serving
platter, discarding apricot nectar mixture. Garnish each thigh with 2
apricot halves. Serve immediately. PER SERVING: 192 calories, 18 g protein,
7.7 g fat, 8.5 g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg
sodium, 16 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Artichoke Soup
Categories: Soups
Servings: 4
19 oz Artichoke hearts drained 1 1/2 c Chicken broth
1 tb Lemon juice 1/2 ts Salt
1 Dash of white pepper 1 c 18% table cream
1 Thin slices of lemon
Puree artichokes and chicken broth. Place in saucepan with lemon juice,
salt and pepper. Heat just to boiling. Remove from heat and stir in
cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish
with lemon slices. Yield 4-6 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Artichoke Spinach Dip
Categories: Dips
Servings: 1
1 1/2 oz 340ml jr artichokes drained 10 oz Bag spinach
3/4 c Mayonnaise 3 tb Lemon juice
1/2 ts Grated lemon rind 1 Tabasco to taste
1 Salt and pepperr
Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and
chop in food processor. Add chopped artichoke hearts and remaining
ingredients and process just until blended. Prepare a day in advance.
Serve with vegetable sticks. Yield 2 1/2 cups.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Artichoke Squares
Categories: Appetizers
Servings: 24
2 6-oz jars marinated artichok 1 Small onion, mincec
4 Large eggs 1 8-oz. package mozzarella che
1/4 c Dried bread crumbs 2 tb Chopped parsley
1/4 ts Salt 1/4 ts Pepper
Non-toxic flowers for garnis
Calories per serving: 60 Fat grams per serving: 5 Approx. Cook Time:
Cholesterol per serving: 43 Drain liquid from 1 jar of artichokes into
1-puart saucepan. Drain liquid from second jar of artichokes and discard.
Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking
dish. In liquid in saucepan, over medium heat, cook minced onion until
tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked
onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley,
salt and pepper. Spread mixture evenly in baking dish. If not baking right
away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to
325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly
browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise
into 4 strips then cut each strip crosswise into 6 pieces. Arrange
appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Artichoke Tart In Walnut Pastry
Categories: Vegetables
Servings: 8
8 Chopped scallions, 3 Eggs
1 c Light cream 1 c All purpose flour
1/2 pt Salt 8 tb Cold unsalted butter, cut up
1/2 pt Salt 1 cl Garlic, finely minced
1 Egg 4 tb Butter ea
6 oz Jar marinated artichoke hear
Ground pepper, to taste 8 oz Gruyere cheese, grated
WALNUT PASTRY 1/2 c walnuts, toasted, cooled Preheat
oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic in
butter until softened. Cut artichoke 2. Combine cream, eggs, salt and
pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the
partially baked crust. 4. Bake 35 minutes until golden and slightly
puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until coarsely
ground. Add flour and salt to work 2. Place pieces of butter atop dry
ingredients and pulse until mixture 3. Add egg and process just until
mixture begins to hold together. Do 4. Remove dough from processor and
shape into a flattened disc. Cover 5. Roll dough large enough to fit into
10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of
aluminum foil and fill with
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---------- Recipe via Meal-Master (tm) v7.04
Title: Asparagus With Mushrooms And Fresh Coriander
Categories: Vegetables
Servings: 6
1 lb Fresh asparagus 2 tb Butter
1/2 lb Mushrooms, sliced (2 cups) 2 tb Chopped shallots
1/2 ts Salt 1 Freshly ground black pepper
4 tb Chopped, fresh coriander
Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut
asparagus on diagonal into 1 inch pieces. Melt butter in a non stick
frying pan. Add mushrooms and cook over high heat, tossing and shaking,
until mushrooms are lightly browned. Add asparagus. Cook, stirring and
tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with
coriander. Cook for 30 seconds.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Assam Spicy Shrimp
Categories: Fish/sea, Main dish
Servings: 6
---------marinating--------- 1 1/2 c Water
2 lb Headless shrimp 1 tb Oyster sauce
1/2 ts Hot chili sauce 6 oz Tamarind
----------cooking----------- 3 oz Young ginger root
4 Large garlic cloves 1 ts Blachan
2 Small red onions 3 tb Oyster sauce
1 tb Dark soya sauce 1 tb Hot chili sauce
3 tb Oil 1/4 c Packed brown sugar
MARINATING: Break tamarind apart, place in a small saucepan with water.
Simmer, covered, for about 10 minutes or until pasty coating separates from
seeds. Press through a sieve or food mill to extract all pulp and soupy
liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro
1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot
chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized
slivers. If using mature ginger, peel and sliver. Peel and sliver garlic.
Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to
develop the flavors. Pell and cut red onions into wedges. Combine oyster,
soy and chili sauces with blachan; stir into remaining tamarind liquid.
Heat a large wok over high heat. When a drop of water sizzles immediately
into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and
when just at smoking point, dump in ginger and garlic. Stir fry until
golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp
in batches until orange red, about 3 minutes. Pour sauces over all the
shrimp in the wok and cook at a brisk bubble over high heat until shrimps
are aromatic and sauces have reduced and thickened to enrobe the shells,
about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning,
sweetening and spiciness. Makes plenty for 6 as a principal dish with rice,
enough for 8 with other dishes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Audrey's Oriental Chicken
Categories: Poultry, Main dish
Servings: 4
1/4 c Firmly packed brown sugar 2 tb Cornstarch
1/4 c Vinegar 1 tb Soy sauce
1 15 oz. can pineapple chunks 1 c Strips, green pepper
1 c Thin onion rings 1 tb Oil
2 Boneless chicken breasts*
*Cut into thin strips. In a medium bowl, combine sugar and cornstarch.
Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper
and onion, set aside. Heat oil in wok. Add chicken and stir fry, just
until tender, and chicken has turned white. Add pineapple and vegetable
mixture; stir until well mixed. Cover and simmer over low heat 15 minutes.
Cal: 314; Fat 7g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Avgolemono Soup (lemon)
Categories: Soups
Servings: 10
2 c Milk 2 tb Cornstarch
6 Egg yolks, beaten 2 qt Basic chicken stock
1/2 c Long grain rice 1/2 Stick butter 1/8 lb
1 Chopped parsley to taste 1 c Fresh lemon juice
1 Grated lemon peel (optional) 1 Salt and pepper
Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook,
covered, until the rice is puffy and tender, about 25 min. Remove the soup
form heat, add milk and egg mixture, stirring carefully. Continue to cook
for a moment until all thickens. Remove from the heat again and add the
butter, chopped parsley, and lemon juice. You may wish to add some grated
lemon peel as well.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Avocado And Raisin Dip
Categories: Vegetables, Dips, Fruits
Servings: 4
2 Avocados; peeled & chopped 1/2 c Raisins
1/2 c Vegetable oil 1/4 c Lime juice
1 ts Sugar 1 ts Salt
1/4 ts Freshly ground pepper
Place all ingredients in blender container. Cover and blend on high speed
until smooth, about 45 seconds. Serve with raw vegetables, assorted
crackers or fried tortillas. Makes 1 2/3 cups of dip.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bacon Horseradish Dip
Categories: Dips
Servings: 2
1 c Mayonnaise 1 c Sour cream
1/4 c Bacon bits 1/4 c Horseradish
Stir all ingredients until well mixed. Cover; chill. Makes 2 cups.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bacon, Cheese, And Tomato Sandwiches
Categories: Vegetables, Breads
Servings: 3
3 Slices bacon 3 Slices rye bread, toasted
2 tb Mayo. or salad dressing 1/2 ts Dried dill weed
1 Large tomato, sliced 3 Slices swiss cheese
Place bacon on microwave rack in glass dish. Cover loosely and microwave
until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle
with dill. Place toast slices on serving plate; top with tomato and cheese
slices. Crumble bacon and sprinkle over top. Microwave uncovered on high
(100%) until cheese begins to melt, 1 to 1 1/2 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bagel Thins, Lo Cal, Lo Salt
Categories: Appetizers, Breads, Low-cal
Servings: 20
1 Bagel 2 ts Soft margarine, melted
1 ts Oregano, dried
Using a very sharp serrated knife, slice bagel into very thin rounds.
Arrange in single layer on baking sheet; brush with margarine. Sprinkle
with oregano. Bake in 350F oven for 12 minutes. Let cool and store in
airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat,
0 cholesterol, 15 mg salt.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bailey's Bouillabaisse (fish Stew)
Categories: Fish/sea, Main dish
Servings: 9
1 Onion, large diced 2 c Celery, diced
3 Potatoes, small diced 3 c Boiling water
2 c Skimmed milk 1 1/2 lb Cod or flounder
2 c Broccoli, diced 2 c Cauliflower, diced
1 1/2 ts Salt 1/2 ts Pepper
1/2 ts Marjoram 1/2 ts Basil
Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a
little milk with the flour to form a soupy paste and set aside. Add the
remaining ingredients and bring to a boil. Add the flour mixture, stirring
constantly. Simmer for 15 to 20 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Baked Beans
Categories: Vegetables
Servings: 4
2 c Pork & beans (16 oz cans) 1/3 c Bottled bar-b-que sauce
1/4 c Brown sugar 1/4 c Golden rasins
1/3 c Tart (granny smith) apples 1/2 c Chopped onion
8 Bacon strips
Drain pork and beans and place into oven-proof bowl. Chop onion and apples
and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix
together and lay bacon strips on top. Place in covered grill and bake at
350 degrees for 1 to 1 1/2 hours.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Baked Catfish Fillets With Horseradish Sauce
Categories: Fish/sea, Main dish
Servings: 4
1 1/2 lb Catfish fillets 1 tb Lemon juice
2 x Egg whites 2 tb Sour cream
1 tb Grated onion Clove garlic
1/4 ts Dry mustard 1/4 ts White pepper
2 tb Butter or margarine 2 tb Flour
1 c Milk 4 ts Prepared horseradish
Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle
with lemon juice. In small bowl beat egg whites until soft peaks form.
Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper.
Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or
until fish is opaque or skewer glides easily through flesh. Meanwhile in
small saucepan melt butter. Blend in flour until smooth. Stir in milk,
hourseradish and remaining 1/8 teaspoon white pepper. Cook and stir over
medium heat until mixture is bubbly and slightly thickened. Serve over
fish.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Baked Pork Chops
Categories: German, Meats, Main dish
Servings: 6
6 Pork chops 1 Garlic clove; minced
1 ts Caraway seeds; crushed 2 ts Hungarian paprika; mild *
1/2 ts Salt Pepper; as desired
1 c White wine; dry 1 c Sour cream (optional)
* Use only Hungarian mild Paprika. It is available at most larger stores
and at specialty shops.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++
Place the pork chops in an ovenproof casserole. Mix the remaining
ingredients, except sour cream, and pour over the chops. Marinate the
chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the
marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add
more wine if necessary. Stir sour cream into pan juices and heat through
but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or
dumplings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Baked Spinach With Cheese
Categories: Cheese/eggs, Main dish
Servings: 4
1 lb Spinach; fresh * 1/4 lb Butter
1 Onion; large, diced 2 Garlic; cloves, minced
1/2 ts Salt 1/2 lb Emmenthaler cheese; grated
1 ts Paprika 1/8 ts Nutmeg
1/4 ts Pepper
* Wash and clean spinach of sand. Dry.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Cut spinach into strips. In a large Dutch oven, heat butter until bubbly.
Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with
salt. Cover and steam for 5 minutes. Remove from heat. Grease an
ovenproof casserole. Sprinkle half the cheese over the bottom of the
casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper.
Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until
cheese bubbles.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Baked Tomatoes
Categories: Vegetables
Servings: 2
2 Good sized plum tomatoes 1 Fine bread crumbs
1 Grated parmesan cheese 1 Dried thyme
Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle
each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15
to 20 min.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Banana Coconut Bread
Categories: Desserts, Breads
Servings: 8
1 c Currants 1/2 c Dark rum
3 c Flour 1 ts Salt
1 ts Baking soda 1 ts Baking powder
2 ts Cinnamon 1/2 ts Grated nutmeg
2/3 c Sweetened coconut 1/2 c Vegetable shortening
1 c Packed brown sugar 2 Eggs beaten lightly
1/3 c Buttermilk 1 c Mashed ripe banana
Heat rum and place in bowl with currants 1 hour. In separate bowl, sift
together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2
cup of the coconut. In a large bowl, cream vegetable shortening and brown
sugar till combined. Add eggs and beat well. Stir in buttermilk, banana
and currant mixture. Combine well. Add flour mixture and stir till just
combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with
remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes
or till don . Makes 1 loaf.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Banana-brownies, Lo Cal
Categories: Cakes, Desserts, Cookies
Servings: 16
1 c Flour, all purpose 1/3 c Coca, unsweetened
1/4 c Nonfat dry milk powder 1/4 ts Baking soda
1/4 ts Salt 1 Large very ripe banana
1 c Sugar 2 Large egg whites
1/4 c Buttermilk 1 ts Vanilla
Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking
spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl.
Puree banana, sugar, egg whites, buttermilk and vanilla in food processor
until smooth. Add dry ingredients and pulse just until blended. Pour into
prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into
2 in. squares.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Barbecue Sauce 1
Categories: Cajun, Sauces
Servings: 1
3 c Onions, chopped 1/4 c Honey
1 tb Garlic, chopped 2 tb Lemon juice
1 c Sweet pepper, chopped 1 tb Salt
1/2 c Parsley, dried 3 tb Lea & perrins
1 c Dry white wine 1/2 ts Mint, dried
3 tb Vinegar 1 tb Liquid smoke
2 c Ketchup 1/2 tb Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them. Bring to a
boil. Cook, covered, on low heat for several hours. From Justin Wilson's
"Outside Cooking with Inside Help"
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---------- Recipe via Meal-Master (tm) v7.04
Title: Barbecue Sauce 2
Categories: Cajun, Sauces
Servings: 5
-------seasoning mix-------- 1 1/2 ts Black pepper
1 ts Salt 1 ts Onion powder
1 ts Garlic powder 1/2 ts White pepper
1/2 ts Ground cayenne pepper ------main ingredients------
1/2 lb Bacon, minced 1 1/2 c Chopped onions
2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce
1 c Honey 3/4 c Dry roasted pecans, chopped
5 tb Orange juice (1/2 orange) Rind & pulp from 1/2 orange
2 tb Lemon juice (1/4 lemon) Rind & pulp from 1/4 lemon
2 tb Minced garlic 1 ts Tabasco sauce
4 tb Unsalted butter
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in
the onions, cover pan, and continue cooking until onions are dark brown,
but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the
seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey,
pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic,
and Tobasco, stirring well. Reduce heat to low; continue cooking about 10
minutes, stirring frequently. Remove orange and lemon rinds. Continue
cooking and stirring about 15 minutes more to let the flavors marry. Add
the butter and stir until melted. Remove from heat. Let cool about 30
minutes, then pour into a food processor or blender and process until
pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may
be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul
Prudhomme's "Louisiana Kitchen"
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---------- Recipe via Meal-Master (tm) v7.04
Title: Barbecued Beef In Crusty Rolls
Categories: Meats
Servings: 4
1/3 c Catsup 2 tb Vinegar
2 tb Finely chopped onion 1 Finely chopped garlic clo
1 1/2 ts Worcestershire sauce 1 ts Packed brown sugar
1/8 ts Dry mustard 1 Dash pepper
2 c Cut-up cooked beef 4 French rolls, split
4 Slices american cheese
Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover
and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix
beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes
Fill rolls with beef mixture and cheese slices and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Barbecued Beef On Buns
Categories: Meats
Servings: 4
1 c Catsup 2 tb Brown sugar
1 tb Lemon juice 1 tb Worcestershire sauce
1 ts Prepared mustard 1/2 ts Onion salt
1/8 ts Pepper 8 oz Cooked roast beef *
4 Hamburger buns, split
* Roast Beef should be thinly sliced and there should be 8 to 10 slices.
~---------------------------------------------------------------------
~---- Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard,
onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high
(100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer
half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover
and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes.
Place bottom halves of buns on serving plate. Top with beef and reamining
bun halves. Microwave uncovered on high (100%) until buns are hot, 30
seconds to 1 minute.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Barbecued Chicken
Categories: Poultry
Servings: 8
2 1/2 lb Cut up chicken fryer 1 c Catsup
1/4 c Worcestershire sauce 1/4 c Vinegar
1/4 c Packed brown sugar 1 Med. onion, chopped
2 tb Cornstarch 1 tb Lemon juice
1 ts Salt 1 ts Celery seed
1/4 ts Liquid smoke 2 Dashes red pepper sauce
Cut chicken into pieces; cut each breast half into halves. Arrange chicken
skin sides up and thickest parts to outside in oblong baking dish, 12 x 7
1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure.
Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mix-
ture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover
loosely and microwave on high (100%) 10 minutes. Rearrange chicken and
baste with sauce. Cover loosely and microwave until chicken is done, 10 to
15 minutes, basting with sauce every 5 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Barvarian Potato Salad
Categories: German, Salads, Vegetables
Servings: 4
4 c Potatoes; * 2 c Chicken broth; **
1/2 ts Salt 1/4 c Vegetable oil
1/3 c Onion; chopped 1/2 ts Sugar
2 tb Lemon juice Pepper; as desired
* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken
broth may be either home made or commercial.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
Drain. Toss warm potatoes with vegetable oil and onions. Dissolve
remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes.
Marinate salad 1 to 2 hours before serving. Serve at room temperature.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Barvarian Sausage Salad
Categories: German, Salads, Vegetables
Servings: 4
1/2 lb Knockwurst; cooked / cooled 2 Pickles; small
1 Onion; medium 3 tb Vinegar
1 tb Mustard; prepared * 2 tb Vegetable oil
1/2 ts Salt 1/4 ts Pepper
1/4 ts Paprika 1/4 ts Sugar
1 tb Capers 1 tb Parsley; chopped
* Mustard must be the strong Djon or Gulden Type.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Cut the knockwurst into small cubes. Mince the pickles and onion. Mix
together the vinegar, mustard and oil. Add salt, pepper, paprika and
sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in
the chopped knockwurst, pickles, and onions. Just before serving, garnish
with chopped parsley.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Barvarian Veal
Categories: German, Meats, Main dish
Servings: 4
1 lb Veal; cut in 4 thin slices 1/2 ts Salt
1/8 ts Sugar 1/2 ts Pepper; white
1 tb Mustard; dijon style 4 Bacon; slices
4 Eggs; large, hard cooked 2 tb Vegetable oil
1 Onion; medium, diced 3/4 c Beef bouillon; heated
1 tb Tomato paste 2 tb Unbleached flour
1/4 c Red wine
Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper,
and mustard. Place a bacon slice on top of each piece of veal. Place an
unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll
fashion) and tie together with string. Heat oil in frypan and brown veal
rolls well on all sides. Add onion; saute for 3 minutes. Add the hot
bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan.
Remove the strings from the veal and keep veal warm on a serving platter.
Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red
wine to remove all lumps. Add to sauce and cook until mixture thickens. Add
warm veal rolls and heat through. Before serving, place veal rolls on a
platter, pour sauce over the rolls and serve with pureed potatoes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Barvarian Veal With Asparagus
Categories: German, Meats, Main dish
Servings: 6
2 lb Veal; cubed 2 tb Vegetable oil
1 Onion; large, chopped 1 c Carrots; chopped
1 tb Parsley; chopped 1/4 c Lemon juice; fresh
2 c Beef broth 3 tb Unbleached flour
1/2 ts Salt Pepper;fresh ground,to taste
20 oz Frozen asparagus; * or 2 lb Asparagus; fresh **
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) **
Fresh Asparagus should be cleaned and cut into 1-inch pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook
until onion is transparent. Stir in parsley. Mix lemon juice, broth,
flour and seasonings until well-blended. Pour over meat. Cover and bake in
preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more
broth if needed. Cook asparagus until tender-crisp. Stir into veal and
serve immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Batter Rolls
Categories: Breads
Servings: 18
1 ts Granulated sugar 1/2 c Warm water
1 pk Dry yeast 1 1/2 c Milk
1/4 c Granulated sugar 1/4 c Shortening
2 ts Salt 2 Egg
3 3/4 c Flour
Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let
stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening
and salt in saucepan. Heat until lukewarm and shortening is melted. Stir
well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with
wooden spoon or electric mixer until smooth. Gradually stir in remaining 1
c flour. Batter will be soft. Cover with tea towel. Let rise in warm
place until doubled about 1 hour. Stir down dough and let stand 10 minutes.
Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake
at 375 degrees for 20-25 minutes or until golden. Turn out of pans
immediately. Serve warm and cool. Makes about 18 rolls.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bavarian Vanilla Cream
Categories: German, Desserts
Servings: 6
2 pk Gelatin; unflavored 1/2 c ;water, cold
9 tb Sugar 1 tb Cornstarch
2 Eggs; large, beaten 1 1/2 c Milk; scalded
1 c Ice cream; vanilla 1 ts Vanilla
1 c Cream; heavy, whipped
Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin
completely. Mix together sugar and cornstarch. Add eggs; beat for 2
minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart
saucepan. Cook over medium heat until custard coats a spoon. Add gelatin
and ice cream while custard is hot. Cool until slightly thickened. Add
vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until
set. Unmold carefully and serve with a garnish of fresh fruits.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Bean And Garlic Dip
Categories: Dips, Appetizers, Mexican
Servings: 4
2 c Pinto beans; * 1/4 c Mayonnaise or salad dressing
1 Clove garlic; finely chopped 1 1/2 ts Red chiles; ground
1/4 ts Salt Pepper; dash of
* Pinto beans can be home cooked or canned.
~--------------------------------------------------------------------- ~---
Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla
chips. Makes 2 cups of dip.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bean Soup With Frankfurters
Categories: German, Soups
Servings: 4
1 lb Navy beans; dried 8 c Water
3 c Beef broth 1 Carrot; chopped
1 Celery stalk; chopped 4 Bacon; strips, cubed
2 Onions; small, chopped 1 ts Salt
1/4 ts Pepper; white 6 Frankfurters, sliced *
2 tb Parsley; chopped
* Note: Use the real Frankfurters in this recipe and not the hot dogs!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Soak beans overnight. In a 3-quart saucepan bring beans, water and beef
froth to a boil. Cook for about 1 hour. Add carrot and celery and
continue cooking for 30 minutes. In a separate frypan cook the bacon until
transparent. Add the onions; cook until golden. Set aside. Mash soup
through a sieve or food mill. Return to pan and add the bacon onion
mixture, salt and pepper. Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beef Jerkey #1
Categories: Meats, Appetizers
Servings: 30
1 1/2 lb Flank steak
Select a 1/2 inch think flank or top round steak. trim away all fat then
partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch
wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add
soy or terriyaki sauce to cover meat. If desired onion or garlic powder or
Worcestershire sauce may be added. Toss to coat each piece. Cover and
refrigerate several hours or over night. Lift meat from marinade, drain
will then air dry for a couple of hours. Arrange meat strips in single
layer on fine wire screen or cake cooling rack. Place in low temp. oven
(175 to 200 degrees) or slowly smoke-cook in smoker until meat is
completely dried. Store in air-tight container. Serve as a snack or
appetizer.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beef Roast With Mushroom Stuffing
Categories: Meats, Main dish
Servings: 6
-----------roast------------ 1/2 ts Salt
1/4 ts White pepper 2 lb Flank steak
1 ts Mustard; dijon style -----mushroom stuffing------
2 tb Vegetable oil 1 Onion; small, chopped
4 oz Mushroom pieces; * 1/2 c Parsley; chopped
2 tb Chives; chopped 1 tb Tomato paste
1/2 c Bread crumbs; dried 1/4 ts Salt
1/4 ts Pepper 1 ts Paprika
-----------gravy------------ 3 Bacon; strips, cubed
2 Onions; small, fine chopped 1 c Beef broth; hot
1 ts Mustard; dijon style 2 tb Tomato catsup
* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Lightly salt and pepper flank steak. Spread one side with mustard. To
prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3
minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes.
Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt
and pepper and paprika. Spread stuffing on mustard side of the flank
steak, roll up jelly-roll fashion and tie with thread or string. To prepare
gravy, cook bacon in a Dutch oven until partially done. Add the meat roll
and brown on all sides, approximately 10 minutes. Ad onions and saute for 5
minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
Remove meat to a preheated platter. Season pan juiceswith mustard. Salt
and pepper to taste; stir in catsup. Serve the gravy separately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beef Strips And Carrots
Categories: German, Meats, Vegetables
Servings: 4
1 lb Carrots 2/3 c Carbonated soda water
1 c White wine 1 ts Salt
1/4 ts Sugar 1 lb Sirloin steak
2 tb Vegetable oil 2 Onions; small, diced
1/4 ts White pepper 1/2 c Heavy cream
1 tb Parsley; chopped
Peel carrots and cut into thin slices (crosswise at a slant). Place in a
saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer
for 25 minutes or until tender. Meanwhile cut the meat into very thin
slices. Heat the vegetable oil and saute the onions about 5 minutes. Add
the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt
and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully.
Stir in the cream. Heat through but DO NOT boil. Correct seasonings if
necessary. Sprinkle with chopped parsley and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Bell Pepper Rajas
Categories: Appetizers, Mexican, Cheese/eggs
Servings: 6
1/2 Green bell pepper; * 1/2 Red bell pepper; *
1/2 Yellow bell pepper; * 3/4 c Montery jack cheese;shredded
2 tb Chopped ripe olives 1/4 ts Red pepper; crushed
* Peppers should be seeded and cut into 6 strips each.
~--------------------------------------------------------------------- ~---
Cut bell pepper strips crosswise into halves. Arrange in ungreased
broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle
with cheese, olives and red pepper. Set oven control to broil. Broil
peppers with tops 3 to 4 inches from heat until cheese is melted, about 3
minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bernaise Sauce
Categories: Sauces
Servings: 6
2 tb White wine vinegar 1/4 c Dry white whine or vermouth
2 tb Tarragon leaves chopped 2 Shallots, minced
3 Egg yolks 1/3 c Butter
Salt and pepper to taste
Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set
aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg
yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter
at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into
butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15
seconds. Cook only until mixture starts to thicken. Season to taste with
salt and pepper.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Best Banana Bread
Categories: Desserts
Servings: 1
1/2 c Butter 1 c Sugar
2 Eggs, beaten 4 Bananas, finely crushed
1 1/2 c Flour 1 ts Soda
1/2 ts Salt 1/2 ts Vanilla
Cream together butter and sugar. Add eggs and crushed bananas. Combine
well. Sift together flour, soda and salt. Add to creamed mixture. Add
vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for
60 minutes. Keeps well, refridgerated. Yield 1 Loaf.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Best Oatmeal Cookies
Categories: Cookies
Servings: 55
3/4 c Low ft margarine, room temp 1 c White sugar
1/2 c Packed brown sugar 2 Egg whites, slightly beaten
1 1/2 c All purpose flour 1 ts Baking soda
1 ts Ground cinnamon 1/4 ts Ground nutmeg
1 1/2 c Oats, uncooked 1 c Raisins
1 ts Vanilla
In a large mixing bowl, beat margarine and sugars until light and fluffy.
Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon
and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill
1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place
on an ungreased cookie sheet. Grease the bottom of a glass with margarine,
dip glass in sugar and use to flatten ball of dough. continue, leaving
adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1
g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Black Bean Soup With Sour Cream And Mango Salsa
Categories: Soups, Appetizers
Servings: 4
2 c Black turtle beans 1 c Diced onion
1 Diced carrot 2 Diced celery stalks
3 Strips of bacon 2 c Chicken stock
1 Salt and pepper 4 Bay leaves
1 tb Honey
Combine all the ingredients and add enough water to cover the beans. Bring
to a boil, then reduce to a simmer and cook until beans are thoroughly
cooked. Add more water as required. Remove bay leaves and puree the soup
in a blender. Then pass the soup through a fine sieve to remove the skins
of the beans.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Black Forest Cherry Cake
Categories: German, Cakes, Fruits
Servings: 8
------------cake------------ 6 Eggs; large
1 c Sugar 1 ts Vanilla extract
4 oz Unsweetened bakingchocolate* 1 c Flour; sifted
-----------syrup------------ 1/4 c Sugar
1/3 c ;water 2 tb Kirsch
----------filling----------- 1 1/2 c Confectioners' sugar
1/3 c Butter; unsalted 1 Egg yolk; large
2 tb Kirsch liquer ----------topping-----------
2 c Sour cherries; canned, drain 2 tb Confectioners' sugar
1 c Cream; heavy, whipped 8 oz Semisweet chocolate bar (1)
* There should be 4 squares of chocolate and it should be melted.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about
10 minutes. Alternately fold chocolate and flour into the egg mixture,
ending with flour. Pour the batter into 3 8-inch cake pans that have been
well greased and floured. Bake in a preheated 350 degree F. oven for 10 to
15 minutes or until a cake tester inserted in the center comes out clean.
Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
SYRUP: Make syrup by mixing together sugar and water and boiling for 5
minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and
pour syrup over all 3 layers. FILLING: To make the butter-cream filling,
beat together sugar and butter until well blended. Add egg yolk; beat until
light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To
assemble cake, place 1 layer on a cake plate. Spread with butter cream
filling. Using 3/4 cup of the cherries, which have been patted dry, drop
cherries evenly over cream. Place second layer on cake. Repeat. Place
third layer on top. Fold 2 T confectioners' sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream. Decorate top of
cake with remaining 1/2 cup cherries. To make chocolate curls from
chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on sides of
cake and sprinkle a few on the top. Chill until serving time.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Black Magic Cake
Categories: Cakes, Desserts
Servings: 16
1 3/4 c Flour; unbleached, sifted 2 c Sugar
3/4 c Cocoa; baking 2 ts Baking soda
1 ts Baking powder 1 ts Salt
2 Eggs; large 1/2 c Vegetable oil
1 c Coffee; black, strong 1 c Buttermilk
1 ts Vanilla extract --hundred dollar frosting---
1/4 c Butter or regular margarine 3 oz Semisweet chocolate;3 blocks
1 Egg; large 2 c Confectioners' sugar
1 tb Vanilla 1 tb Lemon juice
1 c Walnuts; chopped
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in
a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla.
Beat with an electric mixer set at medium speed for 3 minutes. Pour
batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350
degree oven for 40 minutes or until the cake tests done. Cool in pan on
rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR
FROSTING: Combine butter and semisweet choclolate in a double boiler top.
Place over hot water, stirring until melted. Remove and cool well. Add egg
and stir vigorously. Stir in confectioners' sugar, vanilla and lemon
juice. Beat until smooth. Stir in walnuts and frost cake with icing.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Bloody Mary #1
Categories: Beverages
Servings: 1
1 1/2 oz Vodka 3 oz Tomato juice
1 Lemon; juiced 1/2 ts Worcestershire sauce
3 Drops tabasco sauce Pepper; to taste
Salt; to taste
A wedge of lime may be added.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Blue Cheese Salad
Categories: Salads
Servings: 6
1 c Sour cream 1 c Mayonnaise
1 tb Dry mustard 1 tb Oregano
1 tb Fresh ground black pepper 4 oz Blue cheese
1/2 tb Garlic oil 1 tb Lemon juice
1 Package fresh spinach
Blend the sour cream and mayonnaise together in a bowl. Stir in the
mustard, oregano and black pepper. Crumble the blue cheese and stir into
the dressing. Add the garlic oil and lemon juice and whisk into the
dressing. Pour some of the dressing over the spinach and serve. When we are
off our collective diet, we can add other garnishes such as cheese,
sprouts, croutons, bacon ....the list of fattening goodies will be endless.
Yield 6-8 portions
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bramberger Meat & Cabbage
Categories: German, Meats, Main dish, Hamburger
Servings: 4
1 lb Cabbage; head, small 1 tb Vegetable oil
2 Onions; medium, chopped 1/2 lb Pork; lean, cubed
1 lb Ground beef; lean 1 ts Caraway seeds
1/2 ts Salt 1/2 ts Pepper
1/2 c White wine; dry 1 ts Vegetable oil
3 Bacon; strips, thick sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot
of boiling water and simmer gently for 10 minutes. Remove and drain.
gently pull off 12 leaves and set aside. Finely chop the rest of the
cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook
until lightly browned. Drain off excess fat. Add the chopped cabbage,
caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer
the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1
t of vegetable oil; line the dish with half the cabbage leaves. Spoon in
the meat mixture, cover with the rest of the cabbage leaves. Cut bacon
strips in half and arrange on top. Place in preheated 350 degree F. oven;
bake for approximately 45 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Bran Muffins
Categories: Breads, Muffins
Servings: 12
1 c White flour 2 c Bran
1/4 c Cornmeal 1 ts Salt
1 1/4 c Skim milk 1/2 c Molasses
1 ts Baking soda, dissolved in wa 1 c Raisins (optional)
Mix all ingredients together and pour into a muffin tin, using either
nonstick pan or paper liners. Bake 325F for 25 min.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Brandied Beef Roast
Categories: Main dish, Meats
Servings: 10
3 lb Whole trimmed tenderloin 3/4 c Brandy
Salt and pepper
Place roast in shallow roasting pan. Pour approximatedly one third of the
brandy on the roast. Roast at 325 degrees F. without lid for approximately
15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast
throughout cooking time. Baste frequently. If the surface of the roast
appears to be drying out during cooking, cover with suet or bacon strips.
When roated to desired doneness, remove from oven and allow meat to stand
for ten minutes before carving. Season with salt and pepper.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Bread And Butter Pudding
Categories: Desserts
Servings: 4
6 Slices of brea 3 Eggs
2 c Warm milk 1/2 c Sugar
1 ts Vanilla 1/2 c Raisins
1 Maple syrup on the side
Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or 9
inch square cake pan. Generously butter one side of bread, but in half to
make two triangles. Arrange triangles, buttered side up, in prepared dish.
In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together.
Stir in raisins. Slowly pour over bread making sure all bread is well
soaked. Bake 45 minutes or until custard has set. Serve with warm maple
syrup.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bread Pudding With Bourbon Sauce
Categories: Desserts
Servings: 6
3 Eggs 1 1/4 c Sugar
1 1/2 ts Nutmeg 1 1/2 ts Vanilla extract
1 1/2 ts Ground cinnamon 1/4 c Unsalted butter
2 1/4 c Milk 1/2 c Raisins
1/2 c Chopped pecans 5 c Stale french bread cubed
1 Chopped apple 2 Eggs
2 c Icing sugar 1/2 lb Unsalted butter
1/4 c Bourbon whisky
With an electric mixer, beat eggs until frothy (about 3 minutes). Add
sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a
sauce, heat the butter and milk until the butter melts (but do not allow it
to boil). In a large bowl, mix together raisins, pecans and bread cubes.
Combine the milk and egg mixtures, pour this over the bread and allow it to
soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease
individual ramekins or a large loaf pan. Add the apple to the bread
pudding, and spoon mixture into the baking container. Place in oven
immediately reduce heat 300 degrees F and bake for 40 minutes. Increase
heat to 425 degrees F and bake for another 15 minutes until nicely browned.
To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a
double broiler, whisk in egg mixture and cook, stirring constantly, until
sugar has melted and sauce has thickened slightly. Allow to cool, and add
bourbon. Serve over bread pudding.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Breakfast Casserole (pennsylvania Dutch)
Categories: Meats
Servings: 6
6 Large eggs 2 c Milk
1 ts Salt 1 ts Dry mustard
2 Slices white bread, cubed 1 lb Sausage browned
1 c Sharp/mild cheddar shreds *
* Use either sharp or mild Shredded Chedder Cheese.
~--------------------------------------------------------------------- ~---
Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x
13 baking dish. Place in layer of bread cubes, the sausage, then cheese.
Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees
F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8
people use 3 slices of bread and 8 eggs.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Broccoli & Blue Cheese In Prepared Puff
Categories: Vegetables
Servings: 8
Prepared puff pastry, defros 4 Eggs
1 lb Ricotta cheese 1/2 lb Crumbled bleu cheese
4 c Cooked chopped broccoli flow
Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until light.
Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Set
aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish
quiche 4. Pour filling into crust. Bake 30 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Broccoli And Mushroom Dip
Categories: Relishes, Appetizers, Low-cal, Dips
Servings: 1
2 c Broccoli, chopped 1 tb Vegetable oil
1 Garlic clove 1/2 Onion, chopped
1/4 lb Mushrooms, chopped 3/4 c Cottage cheese, low fat
1/4 c Yogurt, low fat plain 1 pn Salt, pepper
Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
cold water. In nonstick skillet, heat oil over medium heat; add garlic,
onion and mushrooms and cook, until onion is tender. Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper
to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2
cups. Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Broccoli And Mushrooms In Oyster Sauce
Categories: Vegetables
Servings: 4
1 Bunch broccoli in pieces 1/2 lb Mushrooms, sliced
1 tb Garlic, minced 1 Water or chicken stock
2 tb Vegetable oil 2 tb Oyster sauce
Clean broccoli. Trim off flowers into bite-size pieces, lightly peel
broccoli stalks and sliced into diagonal medallions. Heat wok on high add
oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add
broccoli, stir-fry rapidly until the broccoli is covered in oil. When the
wok is no longer oily, add a splash of water or chicken stock and continue
to fry, stirring constantly for 3 minutes, replenishing water/chicken stock
whenever wok becomes dry. Toss in mushrooms, stir, add oyster sauce, stir,
cover and simmer at medium heat two minutes. Serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Broiled Chicken Oregano
Categories: Poultry
Servings: 4
4 Chicken breast 1 Garlic clove; quartered
----marinade---- 1/3 c Lemon juice
1/3 c Olive oil Salt & pepper to taste
3 tb Oregano; fresh or 1 tbsp dr ----basting ingredients----
5 tb Butter; melted 1/3 c Lemon juice
3 tb Oregano; fresh or 1 tbsp dr
Several hours before serving-or the day before, if time allows, rub the
chicken pieces pieces with the garlic and place them in a deep china or
earthenware bowl. Combine marinade ingredients and the garlic clove and
pour over chicken. Cover the bowl and refrigerate the chicken. Turn
chicken pieces occasionally. When ready to cook, preheat the broiler to its
highest setting. Arrange the chicken pieces on the broiler rack and baste
with a little of the melted butter mixture. (Reserve part of the basting
mixture to serve over the chicken when served.) Broil the chicken 3-4
inches from the heat for 5-8 minutes per side, basting often. Chicken is
done when juices run clear when pierced with a sharp knife. Remove to
serving platter, pour reserved basting mixture over the chicken breasts and
serve immediately. This is also good done on a BBQ.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Broiled Deviled Tomatoes
Categories: Appetizers
Servings: 4
4 Garlic cloves mashed 1 tb Dijon mustard
1/2 ts Dry mustard 1 Salt and pepper to taste
2 tb Virgin olive oil 4 Small tomatoes, halved
In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil,
drop by drop, whisking till smooth. Place tomatoes in buttered baking dish
and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1
minute or till tops are bubbly and golden.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Broiled Spicy Shark
Categories: Fish/sea, Main dish
Servings: 4
1 lb Shark fillets (3/4" thick) 1/3 c Lemon juice
1/4 c Chopped parsley 1 tb Chopped fresh basil, or
1 ts Dried basil Clove garlic, minced
2 tb Seafood sauce or chili sauce 1 tb Light soy sauce
Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic,
chili sauce and soy sauce. Close top of bag and refrigerate for at least
one hour, but not longer than 8 hours. Remove fish from bag and save
marinade. Place fish onrack of pre-heated broiler about 3 inches from heat
and broil for 3-5 minutes. Turn fillets over, brush top with marinade and
broil an additional 5-8 minutes until fish flakes or is done to taste. Boil
rest of marinade until it's reduced by half and pour over fillets when
serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Brown Seed Bread
Categories: Breads
Servings: 1
2 c Flour, all purpose 1 c Whole wheat flour
1 c Natural bran 1 c Quick cooking rolled oats
2 tb Sesame seeds 2 tb Poppy seeds
1 tb Baking powder 1 1/2 ts Baking soda
1 ts Salt 1/4 c Liquid honey
2 c Plain yogurt
In large bowl, combine all-purpose and whole wheat flours, natural bran,
rolled oats, sesame and poppy seeds, baking powder, baking soda and salt;
stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly
in bowl until dough is well blended. Fit dough into one greased 9x5 in.
(2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out
clean.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Brownie Cookies
Categories: Desserts, Cookies
Servings: 48
4 oz Semisweet chocolate 1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour 1 1/2 ts Baking soda
1/2 ts Baking powder 1/4 lb Unsalted butter
1 c Granulated sugar 1 tb Vanilla extract
2 Egg 1 tb Milk
3/4 c Finely chopped walnuts
1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and
baking powder together. Set aside. 3. In the bowl of a mixer, cream the
butter. Add the sugar slowly and continue to beat. Add the vanilla, then
the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the
dry ingredients and the milk by hand. When just blended, mix in the
walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5.
Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the
cookies, scoop out a portion of dough and roll out on a well-floured
surface. When dough is 1/4 inch thick, cut it into rounds or other desired
shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room
for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the
oven and don't let these cookies overbrown. VARIATION: For the Brownie
Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
Lightly grease the back side of a large baking sheet. Roll the dough out
onto the baking sheet as thinly as possible so that the baked product will
crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust
harden, then slide the cookie from the sheet and cool completely. Roll over
the cookie with a rolling pin until it is crushed to a fine crumb. (There
should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of
unsalted butter. Mix it into the crumbs and pack the mixture over the
bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes
before filling in order to set the crust. Note: When I made this, I made
individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by
using a large muffin pan. Line each cup with waxed paper for easy removal.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Brussel Sprouts With Balsamic Vinegar
Categories: Vegetables
Servings: 8
1 1/2 lb Fresh brussel sprouts 2 tb Olive oil
2 Cloves garlic, peeled and sl 1 Medium yellow onion, peeled
1/4 c Balsamic vinegar 2 tb Butter
Salt and freshly ground blac
Trim off the stems and remove any limp leaves from the Brussel Sprouts.
Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse
under cold water to stop the cooking. Heat a large frying pan and add the
olive oil, garlic and onion. Saute a few minutes until the onion just
becomes tender. Add the blanched drained Brussel Sprouts. Saute a few
minutes until the Brussel Sprouts are cooked to your liking. Add the
vinegar and toss so that all the sprouts are coated with the vinegar. Add
the butter and salt and pepper to taste and toss together again.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Brussels Sprouts In Beer
Categories: German, Vegetables
Servings: 4
1 lb Brussels sprouts; fresh Beer; any brand, to cover
1/2 ts Salt 2 tb Butter
Trim and wash sprouts. Place in a medium-size saucepan and pour enough
beer over them to cover. Bring to a boil, reduce heat and simmer for 20
minutes or until tender. Add more beer if needed, as liquid evaporates.
Drain; add salt and butter. Serve hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Butter Ginger Sauce For Pasta
Categories: Sauces
Servings: 4
1/2 c Butter 3 tb Grated fresh giner
4 Garlic cloves finely chopped 1/2 ts Hot red pepper flakes
1 ts Dried basil 4 Whole gr onions finely chop
1 Fresh black pepper 1/4 c Fresh grated parmaesam
Melt butter in a medium skillet. Add everything except cheese and cook
until garlic is tender, about 4 minutes. Combine hot pasta, toss with
cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb Capellini,
spaghettini or linguine.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Buttermilk Chocolate-hazelnut Cake
Categories: Cakes, Desserts
Servings: 1
1 c Buttermilk 1/3 c Safflower oil
2 Egg whites 1 ts Vanilla extract
1 c Light brown sugar 1 c Whole wheat pastry flour
1/2 c Cocoa powder 1 ts Baking soda
1 ts Baking powder 1/4 ts Salt
1/2 c Finely chopped hazelnuts
Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat
together with electric mixer. Combine remaining ingredients except the
hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time
and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake
pan. Sprinkle the bottom with flour. Pour in half of the batter, then
sprinkle it evenly with half of the hazelnuts. Pour in the remaining
batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or
until tests clean. Cook, and cut into wedges.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cabbage Fruit Salad With Sour-cream
Categories: German, Salads, Vegetables
Servings: 4
2 c Cabbage; raw, shredded 1 Apple; med., diced, unpeeled
1 tb Lemon juice 1/2 c Raisins
1/4 c Pineapple juice 1 1/2 ts Lemon juice
1/4 ts Salt 1 tb Sugar
1/2 c Sour cream
Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Caesar Salad Dressing, Low Cal
Categories: Salads, Appetizers, Low-cal
Servings: 8
1/3 c Tofu 2 tb Lemon juice
1 1/2 ts Dijon mustard 1 Garlic clove, minced
1 ts Anchovy paste, or anchovy 1/4 ts Salt
2 tb Parmesan cheese, grated 1 tb Olive oil
1 pn Sugar, pinch 1 pn Pepper
In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop
coarsely and let cool. In blender, blend lemon juice, mustard, garlic,
anchovy, salt, sugar and pepper. With blender running, gradually add tofu,
cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2
days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g
carbohydrate.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cafe Mexicano
Categories: Beverages
Servings: 8
8 c Water; cold 1/3 c Dark brown sugar; packed
1/2 oz Baking chocolate; fine chop 2 Cloves; whole
1 Cinnamon stick;broken in 1/2 1 c Coffee; regular grind, dry
1 ts Vanilla 1/4 c Brandy
8 tb Coffee liqueur
Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in
coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla.
Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe
Mexicano Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat
brandy just until warm in small, long-handled saucepan. Remove from heat;
ignite. Pour flaming brandy over coffee.
Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each
with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if
desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cajun Coleslaw
Categories: Cajun, Salads
Servings: 10
5 tb Mayonnaise, (heaping) 1 ts Louisiana hot sauce
2 tb Yellow mustard (heaping) 2 tb Ketchup
2 tb Olive oil 1 tb Wine vinegar
1 ts Garlic salt 1 tb Lea & perrins
1 Juice of mediums size lemon 3 ts Salt (to taste)
4 Bell peppers, sliced 2 Onions, medium, shredded
1 Large cabbage, shredded
Put mayonnaise and mustard in a bowl large enough to hold complete mixture,
but shaped so that the mixture can be beaten with a fork. Beat mayonnaise
and mustard until combined. Add olive oil slowly, beating all the time.
Beat until mixture has returned to the thickness of original mayonnaise.
Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all the time. Add wine vinegar (this will
thin the sauce down). Beat this thoroughly, adding the lemon juice as you
do so. Taste for salt and pepper. Place shredded cabbage, peppers, and
onions in a large salad bowl. pour sauce over and toss well. This should be
done about an hour before serving. Tastes even better the next day. From
Justin Wilson's "Outdoor Cooking With Inside Help"
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---------- Recipe via Meal-Master (tm) v7.04
Title: Caramelized Onion Dip
Categories: Appetizers, Dips
Servings: 6
1 tb Unsalted butter 1 tb Peanut oil
Large red onion, sliced 1/2 c Sour cream
1/2 c Mayonnaise 1/4 ts Salt
1/4 ts Cayenne pepper 1 ts Red pepper flakes
1/8 ts Tabasco sauce -----crackers or chips------
Saute onion in butter and oil until caramelized (golden brown), about 20
minutes. Cool and combine the remaining ingredients. Mix well and chill for
at least 1 hour. Serve with crackers or chips.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Caramelized Onions In Flaky Pastry
Categories: Vegetables
Servings: 8
1 c Coarse breadcrumbs 4 tb Butter
1/4 c Chopped parsley leaves 2 lb Small white onion
6 tb Butter 2 tb Sugar
1/4 c Marsala wine 1/4 c Beef broth
1 1/4 c All purpose flour 1/2 pt Salt
6 tb Cold unsalted butter, cut up 2 tb Vegetable shortening
3 tb Cold water
ea Ground pepper, to taste ** FLAKY CRUST 1. Cook
breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions
until crisp/tender in a steamer over simmering water. 3. Saute onions in 6
TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef
broth. Add fresh ground pepper. Continue 5. Place onion mixture in
partially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10
minutes before serving. 1. Process flour, salt, butter and shortening
until consistency of 2. Add 2 TBS. water and process until incorporated.
If dough is too 3. Remove dough from processor and shape into a flattened
disc. Cover 4. Roll dough large enough to fit into 10 inch quiche or
tart pan. 5. Line chilled pastry with large sheet of aluminum foil and
fill with
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---------- Recipe via Meal-Master (tm) v7.04
Title: Caribbean Ginger Turkey
Categories: Poultry, Main dish
Servings: 4
2 lb Turkey breast, skinned 1/2 c Water
1/4 c Soy sauce 1/4 c Brown sugar
1/4 c Dry sherry 2 tb Vegetable oil
2 tb Apricot jam 2 ts Lemon juice
1/2 ts Ginger 1 Clove garlic, chopped
Carefully bone turkey breast. Remove fillet from underside of breast by
detaching the feather-shaped piece of boneless meat beside the breast bone.
Cut remaining breast meat into 3 equal portions. In a plastic bag, combine
water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and
garlic; mix well to dissolve sugar. Prop bag in a bowll; add turkey,
submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from
marinade, reserving marinade. Broil or barbeque turkey 12 to 15 minutes,
turning and brushing meat with marinade. Serve with rice and garnish with
sliced fruit.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Carla's Turkey Loaf
Categories: Main dish, Poultry
Servings: 8
2 lb Ground turkey 1 tb Worcestershire sauce
2 tb Hot ketchup 1 Medium onion, chopped
1 ts Salt 1/2 ts Pepper
1 Celery, finely chopped 1 ts Rosemary
1 ts Thyme 1 ts Basil
1 tb Chopped parsley 1/2 c Oatmeal
Mix all the ingredients together and form into a loaf. Place in a nonstick
loaf pan, bake 350F for 2 hrs. Cal: 184; Fat: 1 3/5g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Carmelized Carnitas
Categories: Appetizers, Meats, Mexican
Servings: 10
1 1/2 lb Pork shoulder; bonless, * 2 tb Brown sugar; packed
1 tb Tequila 1 tb Molasses
1/2 ts Salt 1/4 ts Pepper
2 Clove garlic; finely chopped 1/3 c Water
1 Green onion w/top; sliced
* Pork should be cut up into 1-inch cubes.
~--------------------------------------------------------------------- ~---
Place pork cubes in single layer in 10-inch skillet. Top with remaining
ingredients except green onion. Heat to boiling; reduce heat. Simmer
uncovered, stirring occasionally unti the water has evaproated and the pork
is slighly carmelized, about 35 minutes. Sprinkle with green onion and
serve with wooden picks.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Carrot Cake (low Fat)
Categories: Cakes, Desserts
Servings: 16
2 c Flour, all purpose 2 ts Cinnamon
1 ts Baking powder 1 ts Baking soda
3/4 ts Salt 1/4 ts Nutmeg
1 Crushed pineapple (8 oz can) 3 tb Vegetable oil
1 ts Vanilla 3 c Carrots, shredded
3 Large egg whites 1 pn Cloves
1 1/2 c Sugar
Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with
vegetable cooking spray. Combine first seven ingredients in bowl. Beat
sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry
ingredients until just combined. Stir in carrots. Beat egg whites in small
mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with
rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick
comes out clean. Cool in pan on wire rack. Invert cake onto wax paper;
remove pan and foil. Cut into 16 pieces.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Carrot Or Zucchini Muffins
Categories: Breads, Muffins
Servings: 24
1 1/2 c Whole-wheat flour 1 ts Salt
1 1/2 ts Baking soda 1 ts Cinnamon
1/2 ts Nutmeg 1 1/2 c Natural bran
3 Carrots, 1c grated 2 Eggs
1/4 c Vegetable oil 1 1/2 c Skim milk or orange juice
2 tb Vinegar 1/2 c Honey
1/4 c Molasses 1/2 c Raisins
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food
processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots
until pureed and add to dry ingredients. Process the eggs and oil for 2 -
3 seconds and add to bowl along with the milk, vinegar, honey, molasses,
and raisins. Stir with a wooden spoon until just blended; do not overmix.
Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25
min.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Carrot-oatmeal Cookies
Categories: Cookies
Servings: 48
1/2 c All purpose flour 1/2 c Whole wheat flour
1/4 c Nonfat dry milk powder 1 ts Baking powder
1/4 ts Baking soda 1/2 ts Salt
1/4 ts Ground nutmeg 1/4 ts Ground cinnamon
1/4 c Solid shortening 1/3 c Brown sugar
1/2 c Molasses 1 Egg
1 c Shredded carrots 1 ts Vanilla
1 3/4 c Quick cook rolled oats
Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg,
and cinnamon. Cream together the shortening, sugar, and molasses; add the
egg, then the dry ingredients. Stir until well blended. Add the carrots,
vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased
cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until
lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Carrots Glacees
Categories: Vegetables
Servings: 4
1 lb Large carrots 3 tb Butter
1/3 c Water 1/4 c Light brown sugar
2 tb French dijon mustard 2 tb Minced parsley
3 Green onions, chopped fine
Peel the carrots and cut into thin sliced. Place the butter in a 4 cup
microwave safe dish. Melt 1 minute at high. Add the carrots and the
water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the
remaining ingredients. Stir until well mixed. Microwave, uncovered, 5 to 7
minutes at medium, stirring 2 or 3 times during the cooking period.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Carrots In Beer
Categories: German, Vegetables
Servings: 4
4 Carrots; large 1 tb Butter
1 c Dark beer; any brand 1/4 ts Salt
1 ts Sugar
Peel and slice carrots into long, thin slices. Melt butter in medium-size
frypan; add beer and carrots. Cook slowly until tender, stirring
frequently. Stir in salt and sugar. Cook for another 2 minutes and serve
hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cathy's Baked Chicken
Categories: Poultry, Main dish, Low-cal
Servings: 4
2 Chicken breasts, halved 1 c Fresh bread crumbs
1/2 ts Onion powder 1/2 ts Garlic powder
1/4 ts Cayenne pepper 1/8 ts Ground ginger
1/3 c Plain low-fat yogurt
Preheat oven to 400F. Lightly spray a medium size shallow baking dish with
vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine
bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip
chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake
uncovered, 45 to 50 min, or until tender. Cal: 254, Fat: 5 g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Ceasar For Two
Categories: Salads, Appetizers, Main dish
Servings: 2
1 Clove garlic, minced 1 Head romaine lettuce
1 Tin anchovies (millionares) Croutons
4 Bacon chopped 2 tb Olive oil
2 tb White vinegar 2 tb Worcestershire
Dash tobasco 1/2 x Lemon
2 Egg yolks Cappers
3 tb Parmasean cheese
Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop
mince with oil. Separate egg yolks in small bowl and add to mixing bowl
Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well.
Let stand for 5 minutes. Toss salad and add croutons and cheese.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Ceasar Salad
Categories: Salads
Servings: 2
20 Large romaine leaves 1 Head lettuce
1 c French bread cut 1/2 in cube 1 Large garlic clove
1 Egg 1/4 ts Salt
1/2 Juice of one lemon 1/4 c Olive oil
1/2 ts Worcestershire sauce 1/4 c Grated romano cheese
1 Fresh ground pepper to taste
Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic into
side of large salad bowl. Ease egg into boiling water and boil exactly 1
minute, then crack into bowl, breaking it up with fork. Add salt. Add
lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup
dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and
pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons
Makes 2.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Champagne Chicken
Categories: Poultry, Main dish
Servings: 6
3 Chicken breast/boned/skinned 2 tb Olive oil
2 tb Butter 1/4 c Champagne; dry
1/2 c Heavy cream 3 tb Tarragon; fresh (1 t dry)
Salt & freshly ground pepper ----optional ingredients----
6 Prosciutto slices/paper thin 3 Shallots; finely chopped
1 tb Butter or margarine
*** See instructions at end if using the optional ingredients. Cut chicken
into 1/4" wide slices. Melt the butter and olive oil in a large heavy
skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep
warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the
tarragon and reduce the sauce for two minutes. Put the chicken back into
the pan and bring just to a simmer. Remove to serving platter. Serve hot
with fresh vegetables or over rice or pasta. (I serve this over fettucini,
or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half
only. Place each half between sheets of waxed paper and pound with a meat
tenderizer until about 1/8" thick. Saute shallots in butter until tender.
Divide shallots equally between the breast halves, spreading evenly over
each. Place one slice of prosciutto on each breast half, fold in half, and
secure with toothpicks. Saute about 4 to 5 minutes on each side in the
butter and olive oil listed in the original ingredients. Chicken is done
when it springs back when lightly pressed with finger. Follow the balance
of the instructions listed above for the sauce. Source: The original recipe
came from "The Martha Culbertson Cook Booklet" published by Culbertson
Winery. The "additional ingredients" modification is my own.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chartreuse Cocktail
Categories: Beverages
Servings: 1
1 1/2 oz Tequila; 3 t 1 oz Green charteuse liqueur; 2 t
1 oz Lime juice; 1 t 1/4 c Crushed ice
Pour all ingredients over ice in tightly covered container. Shake until
very cold. Pour into serving glass; garnish with lime slice, if desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chedder Cheese Casserole Bread
Categories: Breads
Servings: 2
1 ts Sugar 1 c Warm water
1 pk Dry yeast 1 c Warm milk
2 tb Butter 1 Egg beaten
4 c Flour 2 c Shredded sharp chedder
1 tb Salt
Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let
stand 10 minutes, then stir well. Stir in warm milk, butter and beaten
egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour
cheese mixture and beat with electric mixer on medium speed for 5 minutes.
Add remaining flour, beating well with wooden spoon. Cover and let rise in
warm place until doubled (about 45 minutes). Stir down and turn into two
well greased 1 quart casseroles. Let rise until doubled (about 30 minutes).
Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately
and cool on wire racks. Makes 2 round loaves.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cheese Chiles
Categories: Appetizers, Cheese/eggs
Servings: 12
1 c Cheddar cheese; shredded 1 c Colby cheese; shredded
1 ts Red chiles; ground 1 Cilantro stems; bunch, *
Paprika
* Cut the cilantro stems into 1/2-inch pieces.
~--------------------------------------------------------------------- ~---
Place all ingredients except cilantro and paprika in food processor work
bowl fitted with steel blade; cover and process until smooth, about 1
minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro
pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and
refrigerate until serving time.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cheese Stuffed Rolls
Categories: Cheese/eggs
Servings: 6
16 oz Cheddar; sharp, shredded 8 oz Green olives; stuffed, *
2 Green bell peppers; md 12 French rolls; large
6 oz Tomato sauce; * 1 Onion; md.
* These are approximate sizes. Recipe called for 1 small jar of
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Cut the tops off of the rolls and hollow them out leaving a thin shell.
Grind all of the ingredients and bread in a meat grinder or food processor
and stuff back into the rolls. Place the tops back on the rolls and secure
with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for
about 45 minutes. Serve Hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cheesy Broiled Flounder
Categories: Fish/sea, Main dish, Cheese/eggs
Servings: 4
2 lb Flounder or white fish 2 tb Lemon juice
1/2 c Parmesian cheese 1/4 c Butter, softened
3 tb Mayonnaise 3 Green onions, chopped
1/4 ts Salt 1 Dash of hot sauce
Place fillets in a single layer on a greased, shallow oven-to-table type
broiler pan; brush with lemon juice. Combine next 6 ingredients in a
small bowl and set aside. Broil fillets 4 to 6 minutes or until fish
flakes easily when tested with a fork. Remove from oven; spread with
cheese mixture. Broil an additional 30 seconds or until cheese is lightly
browned and bubbly. Garnish with lemon twists and parsley if desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken And Fresh Vegetable Provencale
Categories: Main dish, Poultry
Servings: 4
1 Small cauliflower 2 Ripe tomatoes, sliced
2 Med. carrots, sliced thin 1 Large onion, sliced thin
2 tb Chopped fresh parsley, divid 1 tb Diced leaf basil, divided
1/4 ts Pepper 1 Chicken cube bouillon
1/2 c Boiling water 2 tb Lemon juice
2 Chicken breasts, skinned,spt
Break the cauliflower into small pieces. Combine vegetables in 3 qt.
baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine
the bouillon cube and water and pour over vegetables. Make paste of 1T
parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken
over the vegetables. Spread the paste on the chicken. Cover and bake at
350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting
occasionally. Cal: 220; Fat 3/5g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken And Sweet Potatoes
Categories: Poultry, Main dish, Low-cal
Servings: 6
2 c Mashed, cooked sweet potatoe 2 tb Brown sugar
1/2 ts Ground cinnamon 1/8 ts Ground nutmeg
1/3 c Skimmed evaporated milk 1/4 c Chicken broth
1/4 c Minced onion 1 8 oz. can water chestnuts*
1 10 oz. cream of chicken soup 1 Or white sauce chicken flav
3 c Cubed chicken 3 tb Water
*Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine
sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the
inside edge of a round 10 in. casserole, forming a ring. In a medium size
non stick skillet, heat broth over low heat. Add onion and water
chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons
water; cook over medium heat until hot, stirring occasionally. Spoon
chicken mixture into center of sweet potato ring in casserole. Bake
uncovered, 30 min or until bubbling. Cal: 308; Fat: 6g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken And Vegetable Casserole
Categories: Poultry, Main dish, Low-cal
Servings: 4
2 Chicken breasts, halved 4 Carrots, quartered
1 c Pearl onions 2 Celery stalks, large pieces
2 Potatoes, peeled, quartered 1/4 c Chicken broth
1 10oz can cream of mushroom s 1/2 c Skim milk
1/4 ts Dried leaf thyme 1/8 ts Ground sage
1 Bay leaf
Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non
stick skillet over low heat; spray lightly with vegetable spray. Add
chicken and cook quickly until browned on both sides. Remove chicken to a
medium size shallow casserole. Add vegetables to casserole. In a small
bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken
and vegetables. Bake, covered 1 hour or until vegetables and chicken are
tender. Cal: 343; Fat: 9.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Breasts With Rice
Categories: Poultry
Servings: 4
2 1/2 oz 1 jar (2 1/2 oz) dried beef 2 tb Chopped parsley
2 c Cooked rice 1 1/2 lb (2 med.) chicken breasts
1 oz Jar (1 oz) pine nuts (opt.) Paprika
1/2 ts Seasoned salt 1 sm Small Onion, chopped
2 Med. stalks celery, chopp 1 tb Butter or Margarine
* Have the butcher bone and cut each breast in to halves.
~---------------------------------------------------------------------
~---- Snip beef into small pieces. Cover and microwave beef, celery, onion
and margarine in 2-Qt casserole on high (100%) until onion is crisp tender,
3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken
breasts skin sides up and thickest parts ot outside on rice mixture.
Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes;
turn casserole one half turn. Microwave until chicken is done, 8 to 11
minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Breasts With Spicy Rub
Categories: Poultry, Main dish
Servings: 4
4 Chicken breasts 2 ts Vegetable oil
------------rub------------- 2 tb Ground cumin
2 tb Paprika 2 tb Brown sugar
1 tb Black pepper 1 ts Curry powder
1 ts Cayenne 1 ts Salt
1/2 ts Five spice powderr 1 tb Dijon mustard
1 tb Red wine vinegar 1 tb Vegetable
2 Cloves garlic, minced
Pat chicken pieces dry. Combine ingredients for rub. Smear rub over
bother sides of chicken; the more you use, the spicer it will be. Heat
barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill,
skin side down. Cook over medium heat, about 10 to 12 minutes per side,
until chicken is justed cooked through. (If heat is too high, coating will
burn; if too low, cooking time will be a little longer).
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Cordon Bleu
Categories: Poultry
Servings: 6
6 Chicken breasts 6 Swiss cheese slices
6 Ham slices 3 tb Flour
1 ts Paprika 6 tb Butter
1/2 c Dry white wine 1 ts Chicken bouillon
1 tb Corn starch 1 c Whipping cream
Pound chicken breasts if they're too thick. Place a cheese and ham slice
on each breast within 1/2 in. of edge. Fold edges of chicken over filling
and secure with tooth picks. Mix flour and paprika and coat chicken. Heat
butter in skillet and cook chicken until browned on all sides. Add wine and
bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth
picks and transfer breasts to warm platter. Blend cornstarch with cream and
whisk slowly into skillet. Cook, stirring until thickened and pour over
chicken.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Etouffee
Categories: Low-cal, Poultry
Servings: 8
Lg onion, chopped Sm green pepper, chopped
1/2 x Sm sweet red pepper, chopped 2 x Stalks celery, chopped
Clove garlic, minced 2 tb Margarine
2 tb Flour 3 c Chopped,cookd chicken breast
3/4 c Water 3/4 ts Dry chicken bouillon powder
1/2 ts Dried whole thyme 1/4 ts Salt
1/4 ts Red pepper 1 ds Hot sauce
2 c Hot cooked parboiled rice 1 tb Chopped fresh parsley
Coat a large skillet with Pam; place over med heat until hot. Add onion
and other vegetables, saute until tender. Remove from skillet, set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes,
stirring constantly, until mixture is color of a copper penny. Return
vegetables to skillet. Add chicken and other ingredients except rice and
parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked
rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g
fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32
mg calcium.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Fajitas
Categories: Poultry, Main dish
Servings: 8
1/4 c Lime juice 2 ts Dijon mustard
1 Jalapeno pepper, minced 4 Garlic cloves, minced
1 1/4 lb Chicken breasts 1/4 c Olive oil
16 Flour tortillas 16 Pieces romaine lettuce
-------pico de gallo-------- 4 Jalapenos, minced
2 Garlic cloves, minced 1 Onion, coarsely chopped
1/2 ts Salt 1/4 c Chopped fresh cilantro
In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in
olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2
hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt
and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8
minutes, turning once. Keep warm. Wrap torillas in foil; place in 400
degree F oven for 5 minutes until warmed through. Slice chicken lengthwise
into 1/4 inch thick slices; place on warmed tortillas, top with pica de
gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom
edge; fold in sides.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken In Black Bean Sauce
Categories: Main dish, Poultry, Ethnic
Servings: 4
1 lb Boneless chicken breasts 2 tb Dry sherry
1 tb Soy sauce 2 ts Sesame oil
-----------sauce------------ 1/2 c Chicken stock
2 ts Cornstarch 1/2 ts Sugar
1 ts Soy sauce 1 ts Hot chili paste
1 tb Vegetable oil 2 Cloves garlic
2 ts Minced fresh ginger 2 tb Fermented black beans
Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a
4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate
while preparing other ingredients. In a small boil combine stock,
cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic,
ginger and black beans; set aside. Microwave chicken and marinade, covered
at high for 4 to 6 minutes or until chicken is opaque and tender. Stir
twice during cooking. Stand, covered, while making sauce. In a 2 cup glass
measure, microwave vegetable oil at high for 1 minute or until hot. Stir in
garlic, ginger and black beans and microwave, uncovered high for 1 minute
or until fragrant. Stir in stock mixture until smooth and microwave at high
for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir
once. Drain liquid off chicken, pour black bean sauce over, stir and serve
immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken In Lemon Grass And Chili (ga Xao Xa Ot)
Categories: Ethnic, Main dish, Poultry
Servings: 4
3 lb Chicken 4 Cloves garlic
1 Large onion 3 tb Vegetable oil
1 Salt 2 tb Minched lemon grass
1 ts Ground chilies 4 tb Fish sauce(nuoc mam)
1 tb Granulated sugar 1 tb Caramel sauce
1 c Water
Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2
inch strips. Heat oil in large frying pan over medium heat. Add a pinch of
salt, garlic and onion. Fry over medium heat until onion becomes
translucent. Add lemon grass and chili. Fry 1 to 2 minutes until
fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar
and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until
chicen is tender. Stir occasionally and add more water if necessary. Makes
4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in
heavy saucepan. Bring to a boil over medium heat and let boil until mixture
changes colour. Turn heat down to low and heat until brown. Add 1/2 cup
water to mixture. Stir until sugar is dissolved. Remove from heat and
store in a jar in the refrigerator.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Indienne
Categories: Poultry, Main dish
Servings: 4
2 lb Chicken pieces 3 tb Fresh lemon juice
3 tb All purpose flour 1 ts Salt
1/8 ts Freshly ground pepper 3 tb Oil
1 tb Butter 1 Large onion, chopped
3 tb Curry powder 1/2 c Water
1/2 c Heavy cream 1 ts Chicken stock base
2 tb Candied ginger 1 Lime wedges (optional)
Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry.
Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a
heavy skillet with a tight lid, heat oil and butter. Cook chicken,
sprinkling with any leftover flour mixture, until browned on both sides.
Remove from skillet and set aside. Add onion and cook until golden. Add
onion and cook until golden. Add curry powder and cook for 2 minutes.
Gradually beat in water and cream, cook until thickened. Add chicken stock
base and ginger, stir, and return chicken to skillet. Cover and simmer,
turning chicken once, for 40 minutes or until chicken in tender. Transfer
to heated platter and surround with lime wedges. Serve with rice.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Marinade
Categories: Sauces
Servings: 5
1 ts Fine sliced fresh ginger 2 Cloves garlic
1/4 c Lemon juice 2 tb Brown sugar
1/4 c Olive oil 1/4 c Soy sauce
1 Green onion, chopped
Combine marinade ingredients. Place in glass bowl or dish that will hold
chicken in single layer. Add chicken; let marinate a minimum of 4 hours,
turning occasionally. May be left in fridge, covered overnight. Remove
chicken from marinade. Grill chicken on barbecue, basting with marinade at
intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked
through.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Milanese
Categories: Poultry
Servings: 4
4 Chicken breast halves; skin 3/4 c Parmesan; freshly grated
2 tb Parmesan; freshly grated 3/4 c Breadcrumbs; fresh white
1 tb Parsley; minced fresh 1/8 ts Salt
1/8 ts Pepper; freshly ground 1 Egg
1/2 c Milk 2 c Olive oil
2 tb Butter; unsalted 2 tb Lemon juice; fresh
1 Lemon; quartered Parsley springs; fresh
Flatten chicken breasts between sheets of waxed paper to thickness of 3/8
inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced
parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl
to blend. Dip chicken into egg, then into breadcrumb mixture, coating
completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil
in heavy large deep skillet to 375 degrees. Add chicken and cook until
golden brown and cooked through, about 4 minutes per side. Using tongs,
transfer to paper towels and drain. Transfer chicken to platter. Melt
butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish
with lemon wedges and parsley sprigs. *** My notes: I found that 3/4 cup
each parmesan and breadcrumbs makes too much coating for 4 chicken breasts,
so I reduced the amounts to 1/2 cup each- which is still about enough for 6
breasts. I use Bertolli Extra Light olive oil for frying, and just enough
to cover the bottom of the skillet.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Napoli
Categories: Main dish, Meats, Poultry
Servings: 6
1 Chicken, fryer, skinned, cut 1/2 Cauliflower, florets
2 Potatoes, sliced 2 Carrots, sliced
1/2 Eggplant, cubed 2 Onions, sliced
1 Red or green pepper, sliced 2 Celery, sliced
1/2 ts Pepper 16 oz Tomatoes, can
1/2 ts Garlic powder 2 ts Chicken boullion powder
1 1/2 c Water 1 tb Dill weed
Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add
tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill.
Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr. The flavour
continues to develop as the casserole stands. Cal: 240, Fat 4/5g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Pate
Categories: Low-cal, Poultry, Appetizers
Servings: 6
1 1/2 c Chicken breast,cooked,minced 8 oz Neufchatel cheese, softened
3 tb Chopped onion 2 tb Dry sherry
2 tb Mayonnaise (diet) 2 ts Lemon juice
1/4 ts Hot sauce 1/8 ts Ground nutmeg
1 ds Paprika
Combine chicken (which has been finely chopped), Neufchatel, onion,
sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of
electric blender; process until smooth. Transfer mixture to a 2 cup mold
coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a
serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if
desired. Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4
cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g
fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg
potassium.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Risotto
Categories: Main dish, Poultry
Servings: 8
2 Zucchini, thinly sliced 2 Green onions, sliced
2 c Skinned diced chicken,cooked 1/2 ts Salt
1/2 ts Thyme 2 tb Chopped pimento
3 c Cooked rice 1/4 c Grated cheese
Cook the zucchini and onions in small amount of water until tender, about 5
to 10 min. Add other ingredients, except for cheese. Cook and stir until
heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat:
1g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Salad
Categories: Salads, Poultry
Servings: 1
1 Small sweet pickle 1 1-inch piece onion
1 Cooked chicken breast, cubed 1/3 c Mayonnaise
1/2 ts Sugar 1 ds Salt
1 ds Pepper
Place pickle and onion in blender or food processor. Process until finely
chopped. Add chicken and process 3 fast pulses. Add remaining ingredients
and process 2 fast pulses. Yield: 1 Cup
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Scalopine
Categories: Poultry, Main dish
Servings: 6
4 tb Butter, divided 4 c Sliced fresh mushrooms
6 Boned chicken breasts flat 1/3 c Thin sliced green onions
1/3 c Water 1/4 c White wine
1/2 ts Chicken bouillon mix 1/3 c Whipping cream
1 Salt & pepper to taste
Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms
until tender and any liquid has evaporated; remove from pan; set aside.
Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts
on both sides until golden brown and cooked through; remove from pan; set
aside. Add onions to pan; saute until tender. Add water, wine and
boulillon mix to pan. Bring to boil. Cook and stir until mixture is
reduced by half. Add cream to pan. Cook and stir until slightly
thickened. Add salt and pepper to taste. Return mushrooms and chicken to
sauce in pan. Reheat to serving temperature.
Makes 4 to 6 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Stock
Categories: Soups, Poultry
Servings: 6
4 lb Fowl 1 Neck and giblets chopped
1 Onion stuck with 2 cloves 2 Leeks, halved lengthwise
2 Carrots 1 Stalk of celery, halved
2 ts Salt 6 Parsley sprigs
1 Unpeeled garlic clove 1 Bay leaf
In a kettle combine the fowl, the neck and the giblets, and 12 cups cold
water, bring the water to a boil, and skim the froth. Add 1/2 cup cold
water, bring the stock to s simmer, and skim any froth. Add the onion, the
leeks, the carrots, the celer, the salt, and the parsley, thyme, garlic
clove, and bay leaf and simmer the stock, skimming the froth for 2 hours.
Remove the fowl from the kettle, remove the meat and skin from the carcass,
and reserve the meat for another use. Chop the carcass, return it and the
skin to the kettle, and simmer stock, adding boiling water if necessary to
keep ingredients barely covered, for 2 more hours. Strain the stock through
a fine sieve into a bowl, pressing hard on the solids, and let it cool.
Chill the stock and remove the fat. The stock may be frozen.
Make 6 cups.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Thighs Marengo
Categories: Low-cal, Poultry
Servings: 6
6 x Chicken thighs(2 lb),skinned 1/2 ts Salt
1/4 ts Pepper 2 ts Olive oil
1 c Sliced fresh mushrooms 4 x Green onions, sliced
Clove garlic, minced 1/2 c Dry white wine (or chablis)
1/4 ts Dried whole thyme 2 x Med tomatoes, cut in wedges
1 tb Minced fresh parsley
Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
Place in a shallow container. Sprinkle with salt and pepper. Coat a large
skillet with cooking spray; add olive oil. Place over med-hi heat until
hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly
browned. Remove chicken from skillet, and drain on paper towels. Wipe
skillet dry with a paper towel. Recoat skillet with cooking spray; place
over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring
frequently. Remove mushrooms from skillet, and set aside. Recoat skillet
with Pam. Place over med-hi heat until hot. Add green onions and garlic;
saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture
to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved
mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated.
Sprinkle with parsley, and serve immediately. PER SERVING: 175 calories,
18.6 g protein, 9.2 g fat, 3.9 g carbohydrates 65 g cholesterol, 1.4 mg
iron, 262 mg sodium, 20 mg calcium.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken With Mustard And Wine Sauce
Categories: Poultry, Main dish
Servings: 3
1 Frying chicken 2 tb Oil, preferably peanut
2 Large garlic cloves sliced 2 tb Chopped shallots
1/2 c Dry white wine 1 c Leeks, sliced into 2" pieces
Salt and pepper to taste 3 tb Dijon mustard
1/4 c Whipping cream
Cut chicken into serving size pieces. Saute in hot oil until browned.
Remove from pan, drain all but a little oil from pan. Add garlic and
shallots; cook 1 minute. Add wine and return chicken to pan. Cover and
simmer until tender, about 15 minutes. Add more wine if needed. Increase
heat, add leeks, toss and cook briefly. Season with salt and pepper. Cover
and cook over medium heat for 3 minutes. Stir in mustard and cream. If
sauce is too thick, thin it with a little wine.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken With Peppercorn Sauce
Categories: Poultry
Servings: 4
1 Salt 1 Black pepper
1 Paprika 1 Garlic
1 Basil 4 Chicken breasts
4 tb Cooking oil 1 ts Cooking onion, chopped
1 tb White wine 1 ts Green peppercorns
1/2 c Chicken stock 1/2 c 35% cream
Grind the salt, pepper, paprika, garlic and basil until it is a powder and
then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in
a frying pan and saute the chicken until it is cooked but not overcooked
and dry. Meanwhile, brush another frying pan with remaining cooking oil and
saute the onions until they are transparent.
Add the white wine and reduce until it is a syrup. Add 1/2 of the
peppercorns and crush with a fork in the pan. Add the chicken stock and
reduce by 1/2. Now, tranfser the liquid from the pan into blender and
blend until smooth. Place the mixture back in the frying pan, add the rest
of the peppercorns (do not crush this time) and the 35% cream. Cook this
slowly until the mixture thickens. Pour over the cooked chicken breasts and
enjoy.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken With Sauce Supreme
Categories: Poultry
Servings: 8
2 1/2 lb Broiler-fryer chicken 1 tb Salt
1/8 ts Pepper 1 c Chicken soup *
2 ts Dried parsley flakes 1 c Onions **
3 c Hot cooked rice
* Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10
** Onions to be whole onions, drained, (16 ozs)
~---------------------------------------------------------------------
~---- Cut chicken into pieces; cut each breast half into halves. Arrange
chicken sides up and thickest parts to outside in oblong baking dish, 12 x
7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and
microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove
chicken from dish; reserve juices. Stir soup and parsley flakes into
chicken juices. Arrange chicken in dish, coating with soup mixture. Add
onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve with
rice.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken-vegetable Pot Pies
Categories: Low-cal, Poultry, Main dish
Servings: 6
12 oz Chicken breast halves 2 1/2 c Water
2 x Med baking potatoes * 1/2 c Chopped celery
1 ts Dry chicken bouillon powder 10 oz Pkg frzn mixed vegetables
2 tb Unsalted margarine 2 tb Flour
1 c Skim milk 1 ts Poultry seasoning
4 oz Can drained sliced mushrooms -----------crust------------
1 c Flour 1 ts Baking powder
1/4 ts Salt 1 tb Plus 1 1/2 t margarine
1/2 c Nonfat buttermilk
* peeled and cut into 1/2" cubes Combine chicken and water in a large
saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or
until chicken is tender. Remove chicken, reserving broth. Bone chicken, and
cut meat into bite-size pieces; set aside. Add potatoes, celery, and
bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer
15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set
aside. Melt 2 T margarine in a heavy saucepan over low heat; add 2 T
flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually
add skim milk; cook over med heat, stirring constantly, until mixture is
thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine
reserved chicken, vegetable mixture, white sauce, and mushrooms in a large
bowl. Spoon into individual baking dishes that have been coated with Pam.
CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1
T plus 1 1/2 t margarine with a pastry blender until mixture resembles
coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over
chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden.
PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates,
27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chile Con Queso
Categories: Appetizers, Dips, Mexican
Servings: 2
1 c Cheese; shredded * 4 oz Green chiles; **
1/4 c Half & half 2 tb Onion; finely chopped
2 ts Cumin; ground 1/2 ts Salt
* Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can
of chopped green chiles, drained.
~--------------------------------------------------------------------- ~---
Heat all ingredients over low heat, stirring constantly, until the cheese
is melted. Serve warm with tortilla chips. Makes 1 1/4 cups dip.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chili Dogs
Categories: Meats
Servings: 1
2 Frankfurters 2 Frankfurter buns, split
1/3 c Chili with beans 1 Fresh onion, chopped opt.
Microwave frankfurters uncovered on high (100%) until warm, 30 to 45
seconds. Place 1 frankfurter in each bun on serving plate; spoon chili
onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2
minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to
45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped
onion on the top of the heated chili and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chilled Chicken With Dill Sauce
Categories: Low-cal, Poultry
Servings: 8
8 x Boneless chicken breast * 1/2 c Italian salad dressing (diet
2 tb Water 1 tb Lime juice
1 tb White wine vinegar Clove garlic, crushed
8 x Lime wedges ---------dill sauce---------
1/2 c Plain low-fat yogurt 1/4 c Low-fat cottage cheese
1 1/2 ts Lime juice 1 1/2 ts Chopped green onion
1/2 ts Dried whole dillweed 1/8 ts White pepper
* 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from
chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4"
thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2"
baking dish. Combine next 5 ingredients in a small bowl; pour over chicken.
Cover and refrigerate 2 hours. Remove chicken from marinade, discarding
marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals
8 minutes, turning once. Arrange chicken on a serving platter; garnish with
lime wedges. Serve either warm or chilled with 1 1/2 T Dill Sauce per
serving. (8 servings, 160 calories each.) DILL SAUCE: Combine all
ingredients in blender; process till smooth. Cover and chill thoroughly.
Yield: 1 cup. PER SERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates,
72 g cholesterol, 236 mg sodium, 264 mg potassium.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chinese Barbeque Sauce
Categories: Ethnic, Sauces
Servings: 1
3/4 c Catsup 1/2 c Brown sugar
3 tb Soy sauce 1 tb Ground ginger
1 tb Liquid smoke 2 x Cloves garlic, minced
Combine all ingredients and heat until sugar is dissolved and bubbly.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chinese Chicken-stuffed Peppers
Categories: Low-cal, Poultry
Servings: 4
4 x Lg sweet red pepper 1 tb Sesame oil
Clove garlic, minced 1 ts Minced fresh gingerroot
1/2 c Finely chopped carrots 1/4 c Thinly sliced green onions
1 c Finely chopped chicken * 1 c Cooked regular rice
1/2 c Frzn english peas, thawed Egg, beaten
1 tb Plus 1 1/2 t soy sauce 1/8 ts Salt
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut
a 1/2" thick slice from the side of each pepper, reserving slices; remove
seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside.
Coat a large skillet or wok with Pam; add sesame oil, and place over med
heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots
and green onions; stir fry 2 minutes more. Remove from heat. Add chicken
and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each
reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side
up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or
until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g
fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg
calcium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chinese Dry Marinade
Categories: Ethnic, Meats
Servings: 1
3 tb Brown sugar 1 1/2 ts Paprika
1 ts Salt 3/4 ts Monosodium glutamate
3/4 ts Ground tumeric 1/4 ts Celery seed
1/4 ts Dry mustard
Combine ingredients and use for marinade for spare ribs and pork.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chinese Pasta Salad
Categories: Salads, Pasta
Servings: 6
1 1/2 c Snow peas 250 g Rice vermicelli
Red pepper sliced thin 1/2 English cucumber sliced thin
6 oz Cooked shrimp 130 g Crabmeat
1 tb Fine chopped fresh ginger 1 Chopped garlic clove
2 tb Sesame oil 1/2 ts Black pepper
1 1/2 ts Salt 2 tb Lemon juice
3 ts Vegetable oil 1 ts Red wine vinegar
Wash and trim snwo peas. Place them in a bowl and pour in enough boiling
water to cover them. Let stand 10 minutes; drain and set aside. Cook the
noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander,
rinse with cold water and set aside. In large bowl, combine noodles, snow
peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine
ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and
vinegar. Pour this dressing over the other ingredients and mix thoroughly.
Chill before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chinese Pasta Salad With Creamy Ginger Dressing
Categories: Pasta, Salads
Servings: 4
1 lb Precooked shanghai noodles 1 Dash sesame oil for noodles
1/2 lb Snow peas 1/2 lb Shrimp, shelled deveined
2 tb Coriander, chopped 2 tb Scallions, minced
1 tb Oil ------shrimp marinade-------
1 ts Salt 1/4 ts White pepper
1/2 ts Chinese cooking wine ----------dressing----------
3 tb Fresh ginger, grated 1 Small garlic clove, crushed
1 Egg yolk 1 ts Egg white
2 ts Lemon juice 2/3 c Vegetable oil (not olive)
1 1/2 ts Soy sauce 2 1/2 tb Sesame oil
1 tb Cream
Mix the marinade ingredients in a small bowl and add shrimp. Blanch the
noodles, rinse under cool water and sprinkle with sesame seed oil, toss,
and set aside. (You may want to trim noodles with scissors to about 4
inches in length, to make serving easier.) Blanch whole snow peas and set
aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and
stir-fry until pink. Set aside. DRESSING: In a blender or food processor,
mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil.
Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix
in dressing to tastee. Garnish with scallions and coriander. Serve at room
temperature.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chinese Smokey Ribs
Categories: Ethnic, Meats
Servings: 6
6 lb Pork spareribs Chinese dry marinade
Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room
temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or
place bones upright in rib rack. Smoke-cook until done. Brush ribs with
Chinese Barbecue sauce during the last few minutes of cooking, then serve
with remaining sauce.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Brownies, Low Cal
Categories: Desserts, Low-cal
Servings: 16
6 oz Chocolate, semisweet 1/2 c Hot water
4 Egg whites 1 ts Vanilla
2/3 c Sugar 2/3 c Flour, all-purpose
1 ts Baking powder 1 pn Salt
1 Icing sugar
In large heatproof bowl set over hot water, melt chocolate with water,
stirring until smooth. Remove from heat; let cool slightly. Whisk in egg
whites and vanilla. Stir together sugar, flour, baking powder and salt;
stir into chocolate batter just until combined. Pour into lightly greased 8
in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges
pull away from pan. Let cool on rack; dust with icing sugar.
Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Hazelnut Tart
Categories: Desserts
Servings: 8
3 tb Cocoa powder 1/4 c Sugar
4 tb Butter 1 Lg Egg
4 oz Bittersweet or semisweet cho 4 tb Butter
1 c Dark corn syrup 1/2 c Sugar
3 Eggs 2 tb Dark rum (optional)
1 x Chocolate Dough 1 c Unbleached all-purpose fl
ea Pinch salt 1/4 t baking soda **
Chocolate-Hazelnut Filling 2 c whole Hazelnuts The already
buttery flavor of the hazelnuts pairs them naturally with the chocolate
filling. Walnuts or pecans make good variations. Mixing the Dough. Sift
the dry ingredients together three times. Rub in the butter and moisten
with the egg as for Sweet Pastry Dough. Shape into a disk, wrap, and
refrigerate. Cooking the Chocolate-Hazelnut Filling.
Place the hazelnuts on a baking pan and toast at 350 degree F until the
skins are loose and come off easily, about 10 minutes. Rub the hazelnuts
in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or
with a food processor. Combine the chocolate with the butter in a small
bowl. Bring a small pan of water to a simmer and turn off the heat. Place
the bowl of chocolate and butter over the hot water and stir to melt.
Combine the corn syrup and sugar in a small saucepan. Bring to a full
rolling boil over medium heat. Remove from heat and stir in the chocolate
mixture. Beat the eggs and salt with the optional rum. Beat in the
chocolate mixture, taking care not to overbeat. Assembling. Lightly flour
the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8
inch thick. Line a 10-inch tart pan with the dough, trimming away the
excess. Stir the chipped hazelnuts into the filling and pour the filling
into the pan. Baking. Bake at 350 degree F until the filling is set and the
crust is baked through, about 40 minutes. Holding. Store the tart at room
temperature up to 2 days.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Leaf Pie
Categories: Desserts, Pies
Servings: 8
3/4 ts Salt 3/4 c Cold vegetable shortening
6 tb Ice water 4 oz Chocolate
3/4 c Heavy cream 1/4 Vanilla bean
1 tb Sugar
1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour FLAKY
PASTRY PIE DOUGH In large bowl combine the flour and salt, cut in
shortening until the mixture resembles coarse meal with some pieces of
shortening the size of corn kernels still visible. Sprinkle 5 tablespoons
of the ice water over the mixture, tossing to moisten evenly. Gather the
dough into a ball adding up to 1 tablespoon more ice water if the dough is
to dry. Divide the dough in half and pat each piece into a 6 inch disk.
Wrap separately in plastic warp and refrigerate for at least 30 minutes.
When dough is cold, roll out one piece on floured surface and fit into pie
plate. With other piece of dough roll out and cut leaf patterns making
light vein like designs. Fit onto pie plate and freeze. Pre bake at 350
degrees until golden. CHOCOLATE FILLING Simmer heavy cream with scraped
vanilla bean, add melted chocolate and
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Pretzels
Categories: German
Servings: 8
1/2 c Butter or margarine 1/4 c Sugar
1 Egg; large, beaten 1 ts Vanilla extract
1/4 c Milk 1/4 c Cocoa
2 c Flour; unbleached, unsifted -------cocoa frosting-------
2 tb Cocoa 1 1/4 c Confectioners' sugar
2 tb Butter or margarine; melted 1/2 ts Vanilla extract
Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the
egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture
until thoroughly blended. Chill dough until firm enough to handle (about
30 minutes). Using 2 T dough, roll a rope about 12 inches long between
your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches
in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down
over the crossed ends. Press firmly into place. Place pretzels on greased
baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in
a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter
and vanilla. If frosting is too thick, thin with milk. When pretzels are
cool, spread with Cocoa Frosting. Make 2 dozen.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Sauerkraut Cake
Categories: Vegetables, Cakes
Servings: 16
2 1/4 c Flour; unbleached, sifted 1/2 c Cocoa; baking
1 ts Baking powder 1 ts Baking soda
1/4 ts Salt 2/3 c Butter or regular margarine
1 1/2 c Sugar 3 Eggs; large
1 ts Vanilla 1 c ; water
2/3 c Sauerkaraut; * -creamy chocolate frosting--
1 ----------------------- 1 oz Semisweet chocolate
3 oz Cream cheese; softened 1 tb Milk
1 c Confectioners' sugar 1/8 ts Salt
1/2 ts Vanilla extract
* Sauerkraut should be rinsed and drained thoroughly and then chopped
coarsely.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Sift together the flour, cocoa, baking powder, baking soda and salt; set
aside. Cream together the butter and sugar in a bowl until light and
fluffy, using an electric mixer set at medium speed. Add eggs, one at a
time, beating well after each addition. Beat in vanilla. Add dry
ingredients alternately with water to creamed mixture, beating well after
each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x
2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes
or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate
Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a
custard cup in hot water. Cool slightly. Combine chocolate, cream cheese,
milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an
electric mixer at high speed until smooth and creamy. NOTE: This is one of
those dishes that sound absolutely horrible, but tastes great. It is also
one of those recipes that is a classic but you can never find in most
cookbooks. I have fooled my kids with this as well as seen it done on TV.
Everyone thinks that the sauerkraut is coconut. So be sure to rinse and
drain the sauerkraut several times when you make this recipe.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Vinegar Cake
Categories: Cakes, Desserts
Servings: 9
1 1/2 c Flour; unbleached, sifted 1 c Sugar
3 tb Cocoa; baking 1 ts Baking soda
1/2 ts Salt 1 ts Vanilla extract
1 tb Vinegar 5 tb Butter or regular margarine
1 c ;water --mocha chocolate frosting--
1 ------------------------ 1 3/4 c Confectioners' sugar
3 tb Cocoa; baking 3 tb Butter or regular margarine
3 tb Coffee; brewed, hot 1/2 ts Vanilla extract
Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing
bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well;
vinegar into 1 well and melted butter into the third. Pour water over all.
Beat with a wooden spoon until well blended. Pour batter into a greased
9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25
minutes or until cake tests done. Cool in pan on rack. Frost with Mocha
Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine
confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a
mixing bowl. Beat, with an electric mixer set at medium speed, until
smooth. NOTE; This recipe came from a very old church cookbook that the
woman found and is typical of many of the recipes of the 1800's. The
vinegar was used to keep the cake from spoiling. Try this and I think that
you will like it.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cock-a-leekie (chicken And Leek Soup)
Categories: Appetizers, Soups
Servings: 7
2 1/2 lb Frying chicken cut up 4 c Water
1 Medium carrot, sliced 1 Medium stalk celery, sliced
1/2 c Barley 2 ts Chicken bouillon
2 ts Salt 1/4 ts Pepper
1 Bay leaf 1 1/2 c Sliced leeks, with topps
Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat.
Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done, about 15
minutes. Remove chicken from broth and cool slightly. Remove chicken from
bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove
bay leaf. Add chicken to broth. Heat until hot, about 5 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Coffee, Expresso Or Cappuccino
Categories: Beverages
Servings: 6
1 Coffee 1 Water
Fill machine with cold water up to water level for desired number of cups.
Do not cover safety valve hole with water. Fill brew basket to rim with
coffee. For 9 cups, remove the reducer from the brew basket and fill entire
basket. For 3 or 6 cups, use the reducer as follows: long stem facing down
for 3 cups; short stem facing down for 6 cups. Clean off excess grounds
from brew basket rim and o-ring. Close and tighten down knob as far as
possible. Close steam valve. Place machine on high heat and put a carafe
under valve to catch coffee. Coffee will begin to drip out slowly after
3-10 minutes, and appear very dark. As brewing process continues, stream
will become strong and steady, and coffee will lighten. When coffee stops
and becomes noisy, close coffee valve and remove carafe.
If you are making cappuccino, close valve and let steam build up. Put cream
or milk in cup and open steam valve to froth.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cold Fruited Chicken
Categories: Low-cal, Poultry
Servings: 4
1/4 c Dried apricot halves, 1/4ed 1/4 c Chopped red onion
2 tb Dry white wine 2 tb Unsweetened orange juice
1 1/2 ts Red wine vinegar 2 c Chicken breast (chop, cooked
1/2 c Orange segments(coarse chopp 1/2 c Seedless red or green grapes
1/4 c Sliced almonds, toasted 1/4 c Chopped fresh parsley
1/4 ts Pepper 1/8 ts Salt
1 ds Red pepper 4 x Leaves red leaf lettuce
Combine quartered apricot halves, chopped onion, white wine, orange juice,
and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool.
Combine apricot mixture with chicken, orange, grapes, almonds, parsley,
pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2
hours. Spoon chicken mixture onto a lettuce lined platter to serve. PER
SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g fiber, 59
g cholesterol, 132 mg sodium, 616 mg potassium.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cold Potato Salad
Categories: German, Salads, Vegetables
Servings: 6
6 Potatoes; large * ;boiling water
1/2 ts Salt 1 Onion; medium, minced
3 tb Vinegar 1/2 ts Mustard; prepared
1 ts Sugar 2 ts Dillseed
* Potatoes should be peeled and quartered.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
In medium saucepan cook potatoes in boiling salted water until tender.
Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and
minced onion; toss gently. In small saucepan bring the 3/4 cup potato
water to a boil; pour over potatoes and onion. Keep at room temperature
for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato
salad will be creamy. Serve at room temperature.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Coq Au Vin
Categories: Poultry, Main dish, Low-cal
Servings: 4
2 Boneless chicken breast, hav 4 ts Low fat margarine
1/8 ts Garlic powder 1/8 ts Dried leaf thyme
1/8 ts Lemon pepper 1/2 ts Minced chives
1 tb Chopped fresh parsley 1 tb All purpose flour
4 oz Mushrooms, sliced 4 oz Pearl onions
1/4 c White wine
Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a
large non-stick skillet over medium heat. Add garlic powder and herbs;
stir together 30 seconds. Dredge chicken in flour. Add to skillet and
cook until brown on both sides. Remove to a small casserole; set aside.
Add remaining 2t margarine to skillet. Add mushrooms and onions; saute
until golden. Add to casserole. Pour wine into skillet and scrape up
browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until
tender. Cal: 193, Fat: 5g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Corn And Walnut Dip
Categories: Appetizers, Dips, Vegetables
Servings: 8
16 oz Cream cheese; softened, 2 pk 1/4 c Vegetable oil
1/4 c Lime juice 1 tb Red chiles; ground
1 tb Cumin; ground 1/2 ts Salt
Pepper; dash of 8 3/4 oz Corn; whole kernel, drained
1 c Walnuts; chopped 1/4 c Onion; chopped, 1 small
Beat all ingredients except corn, walnuts and onion in a large bowl, with
an electric mixer on medium speed, until smooth. Stir in corn, walnuts,
and onion. Serve with tortilla chips. Makes 4 cups of dip.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Corn Dog
Categories: Meats
Servings: 6
1/2 c Yellow corn meal 6 Frankfurters
1/2 c Flour 1 tb Sugar
1 ts Dry mustard 1 ts Baking powder
1/2 ts Salt 1/2 c Milk
1 Egg, lightly beaten 1 tb Melted shortening
6 Skewers or sticks
Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing
well. Add the milk, egg and shortening, mixing until very smooth. Pour the
mixture into a tall glass. Put the frankfurters on sticks. Dip them into
the cornmeal batter to coat them evenly. Deep fry in oil heated to 375
degrees until golden brown, about two minutes. Drain on paper towels.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Corn Relish
Categories: Relishes
Servings: 2
1 1/2 c Corn, frozen 1/4 c Minced red onion
1 Small red bell pepper, mince 3 tb Honey
3 tb Cider vinegar 1/2 ts Dry mustard
1/4 ts Dill seed (optional) 1 Salt and pepper
Combine all the ingredients in a mixing bowl and stir until thoroughly
mixed. Pack into one or two glass jars with lids. Make up to two days
ahead of time, or at least two hours before serving. Makes two cups.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Corn Roasted With Herb Butter
Categories: Vegetables
Servings: 6
3/4 c Butter softened 1 1/2 tb Minced parsley
1 1/2 tb Lemon juice 2 1/2 tb Minced green onion
1/4 ts Freshly grated nutmeg 1/2 ts Salt and pepper
Dash of tabasco Dash of worcestershire sauce
Cover and refrigerate at least 1 hour. Spread each ear of corn with 1
tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque
or broil 4 inches from heat 30 min or till kernels are tender. Unwrap,
detach husks and spread with remaining butter.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Country Beef Loaf
Categories: Hamburger
Servings: 8
2 tb Butter or margarine 1/2 lb Mushrooms, trimmed & sliced
Onion, diced (1 cup) 1 c Thinly sliced celery
1 c Shredded pared carrots 2 tb Water
2 lb Ground beef 1/2 c Sifted all-purpose flour
2 ts Salt 1 ts Seasoned salt
1 ts Fines herbes 2 tb Soy sauce
Combine butter or margarine, mushrooms, onion, celery, carrots, and water
in a medium-size frying pan. Heat to boiling, cover and cook 10 minutes or
until vegetables are crispy tender. Combine ground beef, flour, salt,
seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a
large bowl. Mix lightly, until well-blended. Shape into a rectangular loaf,
8 X 6, in a greased jelly-roll pan. Bake in moderate over (350 degrees) for
1 hour, or until crusty-brown. Sprinkle with chopped parsley before
serving, if you wish.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Country Captain Chicken
Categories: Poultry, Main dish
Servings: 6
4 tb Butter 1 Small onion, finely chopped
1/2 Sweet pepper, finely chopped 2 Garlic cloves finely chopped
2 tb Vegetable oil 1/2 c All purpose flour
1 1/2 ts Salt 1 ts Pepper
3 lb Chicken serving size pieces 1 c Plum tomatoes
2 c Chicken stock 2 tb Curry powder
1/4 c Dried shredded coconut 1/4 c Sultana raisins
Salt and pepper to taste 1 Slived almonds to garnish
1 Chopped parsley to garnish
Melt butter in skillet large enough to hold chicken in one layer. Add
onion, carrot green pepper, garlic and cook until tender, about 5 minutes.
Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper
in bowl. Roll chicken in flour mixture, cook in hot oil until nicely
browned. Drain off any excess oil. Add tomatoes, their liquid, stock and
curry powder to sauce with cooked vegetables. Bring to boil over medium
heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and
raisins; simmer for 5 minutes longer. Test chicken for doneness, check
seasoning. Arrange chicken in serving bowl. Garnish with almonds and
parsley. Serve with boiled rice.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Country Cork Irish Stew
Categories: Main dish, Soups
Servings: 4
8 Samll lamb chops, thawed 1 Salt and pepper
1 tb Vegetable oil Parsley, bay leaves
Peppercorns, thyme, rosemary 1 lb Potatoes, 3 to 4 medium
2 c Finely shredded cabbage 1 Medium onion, chopped
1 Large leek white thin sliced 12 Small white onions
1 1/2 c Celery stalks, diced 1 1/2 c Peas
Chopped fresh parsley
Season chops with salt and pepper. heat oil in saucepan wide enough to
hold all chops in a single layer. Brown on both sides. Spoon off any
melted fat and add enough water to cover chops. Bring to a boil and add
parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized
rounds. Chop trimmings from potatoes into small pieces. Add potatoes,
trimmings, cabbage, onion, well-rinsed leek, white onions and celery to
chops and liquid. Simmer 20 minutes then add peas. Add a little more water
if needed during cooking. Simmer 10 minutes more or until potatoes are
tender. Correct seasoning. Garnish with parsley and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cowboy Caviar
Categories: Appetizers, Dips, Vegetables
Servings: 12
15 oz Black beans; rinse & drain * 4 oz Ripe olives;chop & drained *
1/4 c Onion; finely chopped, 1 sm. 1 Clove garlic; finely chopped
2 tb Vegetable oil 2 tb Lime juice
1/4 ts Salt 1/4 ts Red pepper; crushed
1/4 ts Cumin; ground 1/8 ts Pepper
8 oz Cream cheese; softened, 1 pk 2 Eggs; large hard cooked, **
1 Green onion w/top; sliced
* 1 can of each black beans and ripe olives. Drain and rinse the beans,
Drain the chopped ripe olives. ** Eggs should be peeled and chopped.
~--------------------------------------------------------------------- ~---
Mix all ingredients except cream cheese, eggs, and green onion. Cover and
refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon
bean mixture evenly over cream cheese. Arrange eggs on bean mixture in
ring around the edge of the plate; sprinkle with green onion.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Crab And Avocado Cocktail
Categories: Fish/sea, Appetizers, Mexican
Servings: 6
1 c Crab meat; cooked 2 Avocados; peeled & chopped
2 Jalapeno chiles; * 1/4 c Tomato; chopped, 1 small
1/4 c Lime juice 2 tb Olive or vegetable oil
2 tb Onion; chopped 2 tb Cilantro; fresh, snipped
1 Clove garlic; finely chopped 3/4 ts Salt
Pepper; dash of 1 1/2 c Lettuce; finely chopped
Lemon or lime wedges
* Jalapeno Chiles should be seeded and finely chopped.
~--------------------------------------------------------------------- ~---
Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of
lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the
dishes. Garnish with lime wedges.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Crab-melt Canapes
Categories: Appetizers
Servings: 1
1/2 12-oz package salad-style im (about 1 cup)
1/4 lb Jarlsberg or swiss cheese (s 1/4 c Mayonnaise or whipped salad
1/4 ts Dry mustard 30 Melba toast rounds
1/2 c Sliced pitted ripe olives Rosemary or wattercress spri
Calories per serving: 50 Fat grams per serving: 3 Approx. Cook Time:
Cholesterol per serving: 6 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN
DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese,
mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread
1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on
cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If
not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE
SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3
minutes or until cheese melts. Top each canape with a slice of ripe olive.
Arrange canapes and garnish on platter; serve immediately Makes 2 1/2 dozen
canapes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Crawfish Pie
Categories: Main dish
Servings: 6
1 Onion; diced 1 lb Crawfish tails; coarsely ch
1/4 c Green onion; minced 1/4 c Parsley; minced
2 Garlic; cloves 1 tb Salt
1/2 Bell pepper; diced 1/2 c Bread crumbs; seasoned
2 Celery stalks; diced 1/2 ts Red pepper
1/2 c Butter 1 Egg
1/2 ts Pepper 1/4 c Tomato sauce
1 c Milk 1 10" pie plate (double crust)
Calories per serving: 290 Fat grams per serving: 35 Approx. Cook Time:
1:00 Cholesterol per serving: 18 Saute onions, garlic, bell pepper and
celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook
slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg
and milk then mix well.
Bake 35 to 40 minutes in 350 degree oven. If you don't care for the
delicious mud bugs you may substitute shrimp.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cream Cheese Chocolate Cake
Categories: Cheese/eggs, Cakes
Servings: 12
2 c Cake flour; sifted 1 1/2 ts Baking soda
1 ts Salt 6 oz Cream cheese
1/2 c Vegetable shortening 2 ts Vanilla extract
6 c Confectioners' sugar; sifted 1/4 c ;hot water
4 oz Baking chocolate 1/4 c Vegetable shortening
3 Eggs; large 3/4 c Milk
1 tb Milk
Sift the cake flour, baking soda, and salt together and set aside. Combine
cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat,
with an electric mixer set on high, until light and fluffy. Add
confectioners' sugar alternately with hot water and chocolate (melted and
cooled to room temperature) to cream cheese mixture, beating well after
each addition. Blend until smooth. Remove 2 cups of the chocolate mixture
and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening
into remaining chocolate mixture. Add eggs, one at a time, beating well
after each addition. Add dry ingredients alternately with 1/4 cup of milk,
beating well after each addition. Spread batter in 2 greased and waxed
paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven
for 35 minutes or until cakes test done. Cool in pans on racks for 10
minutes. Remove from pans; cool completely on racks. Blend 1 T milk into
the reserved chocolate mixture for frosting. Place one layer on serving
plate and spread with frosting. Top with second layer and frost sides and
top with remaining frosting.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Creamy Chicken Casserole Lo Cal, Lo Fat
Categories: Poultry, Main dish
Servings: 6
2 tb All purpose flour 1 tb Non-fat powdered milk
1 1/4 c Skim milk 1/4 ts Salt
1 Pepper to taste 1/2 ts Dried leaf marjoram
1/2 ts Dried leaf thyme 1/2 c Celery, thinly sliced
1/2 c Sliced mushrooms 1 c Chicken broth
1 tb Chicken broth 3 c Cooked rice
2 1/2 c Cubed cooked chicken 1 tb Chopped fresh parsley
1/4 c Slivered almonds (optional)
Preheat oven to 350F. In a medium saucepan, combine flour and powdered
milk. Slowly add skim milk, stirring to blend. Cook over medium heat until
sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme,
set aside. In a large non-stick skillet over low heat, cook celery and
mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth,
chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley
(and almonds). Bake, covered 35 minutes; remove lid and bake about 10
minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Creamy Chicken Popovers
Categories: Low-cal, Poultry
Servings: 6
2 c Water 18 oz Skinned chicken breast halve
Lge carrot, scraped, sliced Sm onion, sliced
Sm onion, chopped 1 1/4 c Flour, divided
1/4 ts Dried tarragon 1 3/4 c Skim milk, divided
1/2 c Plain low-fat yogurt 1/4 c Dry white wine (or chablis)
1/2 c Frzn english peas, thawed 2 tb Chopped pimento
1/4 ts Salt 2 x Eggs
Combine water, chicken, carrot, and sliced onion in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken
from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside.
Strain broth, saving 3/4 cup. Coat a large nonstick skillet with cooking
spray; place over med-hi heat until hot. Add chopped onion, and saute until
tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually
stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 c chicken broth.
Cook, stirring constantly, until mixture is thickened and bubbly. Stir in
peas, pimento, and reserved chicken. Set aside, and keep warm. Combine
remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup
skim milk; beat with a wire whisk until well blended. Spoon mixture evenly
into six 6-oz custard cups that have been coated with Pam. Place 4" apart
on a baking sheet. Bake at 400 deg F for 45-50 minutes or till golden
brown. Break open each popover. Spoon 1/2 cup chicken mixture over each
popover. Serve immediately. PER SERVING: 276 calories, 25.4 g protein, 3.9
g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium,
162 mg calcium.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Crispy Baked Fish & Herbs
Categories: Fish/sea, Main dish, Low-cal
Servings: 4
4 Fillets white fish, 1 lb 1 Egg white
1 tb Water 1/2 c Cornflake crumbs
1/8 ts Lemon pepper 2 ts Chopped fresh parsley
1 ts Low fat margarine, melted
Preheat oven 400F. Lightly spray a medium size shallow baking pan with
vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with
a little water. Dip fish in egg white, then roll in crumbs. Arrange fish
in baking pan. Sprinkle with lemon pepper and parsley, then drizzle
margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal:
135; Fat: 2 g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Crispy Chicken Drumsticks
Categories: Low-cal, Poultry
Servings: 4
8 x Chicken drumsticks,skinned * 1 1/2 c Dry whole wheat breadcrumbs
1/4 c Grated parmesan cheese 2 tb Minced fresh parsley
1/4 ts Garlic powder 1/8 ts Pepper
1/3 c Skim milk
* about 2 1/2 pounds Rinse chicken with cold water, and pat dry. Combine
bread crumbs and other ingredients (except milk), stirring well. Dip
drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place
drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350 deg F for
1 hour or till tender. PER SERVING: 286 calories, 37.3 g protein, 8.7 g
fat, 13.4 g carbohydrate 110 g cholesterol, 2.1 mg iron, 343 mg sodium, 135
mg calcium.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Crispy Mustard Chicken
Categories: Low-cal, Poultry
Servings: 4
2 tb Mayonnaise (diet) 2 tb Prepared mustard
1/4 c Wheat germ 1/3 c Fine, dry bread crumbs
1/2 ts Ground thyme 1/4 ts Salt
4 x Chicken breast halves *
* 4 oz each, skinned and boned Combine mayonnaise and mustard in a small
bowl; stir well. Combine wheat germ and other ingredients except chicken in
in a shallow bowl. Brush each chicken breast with mustard mixture, then
dredge in breadcrumb mixture. Place chicken in a 10x6x2" baking dish that
has been coated with Pam. Cover and bake at 350 deg F for 40 minutes.
Uncover and bake an additional 20 minutes or until chicken is tender. PER
SERVING: 206 calories, 29.9 g protein, 5.2 g fat, 10 g carbohydrates 69 g
cholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cucumber And Potato Soup
Categories: German, Soups
Servings: 4
1 Cucumber; medium 4 Potatoes;med, peel and dice
1 ts Salt 2 c Water; cold
1/4 ts Pepper; white 1 c Cream; heavy
1/2 c Milk 1 Green onion; grated
1 ts Dillweed; dried or 1 tb Fresh dill; chopped
Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn
and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes
in salted water until the potatoes are very soft. Pour potatoes and
cooking liquid into a sieve or food mill set over a large bowl. Force
potatoes through. Return to the saucepan. Stir in pepper, cream, milk,
grated onion and the cucumber. Simmer gently about 5 minutes or until the
cucumber is tender. Add dill and season to taste. Serve hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cucumber In Sour Cream Salad
Categories: Salads
Servings: 1
1 Med cucumber thin sl 3 cups 1 ts Salt
1/2 c Sour cream 1 tb White vinegar
2 Drops of tabasco 2 tb Chopped chives
1 ts Dill seed or fresh chop dill 1 Dash of pepper
Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly.
Dry on peper towel. Combine sour cream, vinegar, tabasco, chives, dill
seed and pepper. Pour over cucumber. Chill well before using. Garnish
with fresh dill.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cucumber Relish Salad
Categories: German, Salads, Vegetables
Servings: 4
2 Cucumbers; medium 1 1/2 tb Sugar
1 1/2 tb Cider vinegar 1/2 ts Salt
1/8 ts Pepper 1/2 c Sour cream
1 tb Parsley; fresh, minced
Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and
pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with
sour cream. Top with minced parsley.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cumcumber Dill Dip
Categories: Dips
Servings: 2
8 oz Cream cheese, softened 1 c Mayonnaise
2 Cucumbers, seeded, chopped 2 tb Sliced green onion
1 tb Lemon juice 2 ts Snipped fresh dill
1/2 ts Hot pepper sauce
Beat cream cheese until smooth. Stir in remaining ingredients until well
mixed. Cover; chill. Makes 2 1/2 cups.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Curried Chicken
Categories: Poultry, Main dish, Low-cal
Servings: 6
3 Chicken breasts, halved 3 tb All purpose flour
1 1/2 c Sliced onion 1 tb Water
1 Apple, peeled, chopped 1/4 ts Curry powder
1/8 ts Ground ginger 1/8 ts Ground tumeric
1/2 ts Salt 1/8 ts Pepper
1 c Chicken broth 1/3 c Raisins
Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a
large non stick skillet with vegetable spray; heat over medium high.
Add chicken and cook just until brown; turn and brown other side. Put
chicken in a medium size shallow casserole. In skillet over low heat, cook
onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken;
sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until
tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Curried Chicken And Bow Tie Pasta Salad
Categories: Salads
Servings: 4
3 lb Chicken ----poaching ingredients----
6 *peppercorns 1 *bay leaf
1 *parsley stalk 1 *sprig of fresh thyme
1 *onion 1 *carrot
1 *celery stalk 1/2 x Green pepper, finely shred
1/2 x Red pepper, finely shred 1/2 x Yellow pepper, finely shred
8 oz Bow tie pasta, cooked 1 Salt
1 Pepper ------curry flavouring------
1/2 x *small onion finely diced 2 ts *vegetable oil
1 tb *curry powder 1/2 c *white wine
2 tb *water ------curry mayonnaise------
1 1/2 c Mayonnaise 2 tb Warm water
3 tb Curry flavoring (above) 1 Pepper
1 Salt
Poach chicken by placing in a large pot with enough cold water to barely
cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion,
carrot and celery cut into quarters. Bring to a bare boil with lid on;
reduce heat to low and simmer for 50 minutes. Cool in poaching liquid,
then drain, skin and shred. To make curry flavouring, soften diced onion in
hot oil, then add curry powder and cook over medium-high heat for a further
3 minutes. Add wine and water. Boil rapidly until reduced to about 3
tablespoons. Strain and let cool. Prepare curry mayonnaise by combining
all ingredients until smooth. Place peppers in a large bowl (reserving a
little for garnish), with chicken, pasta, salt, pepper and curry
mayonnaise. Mix gently until well- coated. If mayonnaise mixture is too
thick, add warm water gradually until a smooth consistency is attained.
Place a portion of salad on bed of spinach and sprinkle reserved peppers on
top. Assemble just before serving, as the mayonnaise quickly loses its
fresh look.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Curried Chicken Dinner
Categories: Low-cal, Poultry
Servings: 6
2 1/2 c Water 1 c Brown rice, uncooked
1 1/2 ts Chicken bouillon powder 6 x Chicken breast halves *
2 1/2 c Water 1/2 ts Curry powder
1/4 ts Salt 2 c Unsweetened orange juice
2 tb Cornstarch 2 tb Dry sherry
1 ts Groung ginger 1 ts Grated orange rind
2 c Diagonally sliced celery Lg sweet red pepper **
Lg green pepper **
* 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups
water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover,
reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine
chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven;
bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken
is tender; drain. Bone chicken, and cut into bite-size pieces; set meat
aside. Combine orange juice, cornstarch, sherry, and ginger in a small
bowl, stirring until cornstarch is dissolved; set aside. Coat a large
nonstick skillet with Pam; place over med-hi heat until hot. Add celery and
peppers, and saute until crisp-tender. Stir in reserved chicken and orange
juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until
thickened. To serve, spoon chicken mixture over hot, cooked rice. PER
SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78
g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Daiquiri Souffle
Categories: Desserts
Servings: 4
1/2 c Cold water 1 tb Unflavoured gelatin
4 Large eggs, separated 3/4 c Sugar
1 Rind of lemon and lime 2 tb Lime juice
2 tb Lemon juice 4 tb Light rum
1 c Whipped cream
Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes.
Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon
rind; mix to blend. Cook gelatin mixture over low heat until dissolved.
Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes.
Don't let mixture boil or it may curdle. Remove from heat; stir in rum,
lemon and lime juices. Cool until just beginning to gel. This can be
hastened by setting bowl on bed of ice.
Stir occasionally to prevent jelly forming. Whisk cream in bowl until
soft peaks form. Fold whipped cream and beaten egg whites into gelatin
mixture. Pour into prepared dish. Chill. Decorate with whipped cream,
violets, and lime slices.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Danablu Soup
Categories: Soups
Servings: 4
1 1/2 tb Butter 2 1/2 tb Flour
4 c Boiling water 4 Chicken bouillon cubes
1 1/2 c Danish blue cheese, crumbled 2 c Half and half
1/2 c Whipping cream, whipped 1 tb Parsley, finely chopped
In a large 3-quart saucepan, melt butter and blend in flour. Remove from
heat and stir in boiling water, a little at a time. Bring to a rolling
boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue
Cheese, stirring as cheese is added to dissolve. Return to boiling and
boil 10 minutes. (This is necessary to develop flavour). Reduce heat and
add the half and half, stirring constantly. Heat just to boiling and serve
hot, adding a spoonful of the topping to each serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Deviled Eggs
Categories: Main dish
Servings: 4
3 Large hard cooked eggs 2 tb Mayo or salad dressing
1/2 ts Prepared mustard 1 Dash of pepper
Cut eggs lengthwise into halves. Slip out yolks and mash with a fork.
Mix in remaining ingredients. Filltes with yolk mixture, heaping it up
lightly.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Deviled Eggs And Noodles
Categories: Main dish
Servings: 4
1 Recipe #19 (deviled eggs) 2 tb Chopped onion
1 tb Margarine or butter 2 1/2 c Noodles, cooked
1 c ( 8 ozs) dairy sour cream 1/3 c Grated parmesan cheese
1/3 c Milk 1/3 c Sliced ripe olives
2 ts Poppy seeds 1/2 ts Salt
Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and
margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2
to 2 minutes. Stir in remaining ingredients. Cover and microwave until
hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until
eggs are hot, 1 to 2 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Dill Cream Dressing
Categories: Sauces
Servings: 1
1 c Basic mayonnaise recipe 1/2 c Sour cream or plain yogurt
2 ts Dijon mustard 1 tb Dill; finely chopped, fresh
Salt & pepper to taste
I concocted this recipe while trying to duplicate a potato salad served at
a local restaurant. (See recipe for New Potato Salad). Beat together all
ingredients and season well with salt and pepper. More mustard and some
lemon juice can be added to suit individual taste. Milk or cream can be
added for a thinner dressing. Chill an hour or more before serving. YIELD:
About 1 1/2 cups Source: Sallie Austin
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---------- Recipe via Meal-Master (tm) v7.04
Title: Double Chocolate Brownies
Categories: Desserts
Servings: 24
5 oz Semi sweet chocolate, melted 1/2 c Butter, melted
2 Eggs 1 c Sugar
1 ts Pure vanilla extract 1/2 c All purpose flour
1/2 ts Baking powder Salt
2 oz White cho. cut 1/2 in pieces 1/2 c Chopped pecans
----------toppings---------- 1 oz White chocolate, melted
1 oz Semi sweet chocolate melted
Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan.
Line pan with with parchment paper or waxed paper. Combine melted chocolate
with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat
in chocolate mixture. Stir flour with baking powder and salt. Stir flour
mixture into chocolate mixture. Stir in white chocolate and pecans. Pour
batter into prepared pan and bake 30 minutes. (Brownies may appear to be
underbaked but will set when chilled). Cool. Do not worry if sides are
slightly higher than middle. Just press sides down as brownies cool.
Drizzle melted white and dark chocolate in a zigzag pattern on top uncut
brownies. Allow to rest at room temperature 1/2 hour. Cut into squares.
Chill.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Dried Beef And Noodle Casserole
Categories: Main dish
Servings: 5
4 oz Dried beef, snipped 1 c Water
1 Small onion, chopped 2 c Uncooked noodles
1 c Cream of mushroom soup * 1/2 c Milk
1 c Water 1 ts Dried parsley flakes
4 oz (1 c) shredded cheddarcheese
* Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream
of mushroom soup.
~---------------------------------------------------------------------
~---- Cover and microwave dried beef and 1 cup water in 2-qt casserole on
high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles,
soup, milk, water and parsley flakes. Cover and microwave 10 minutes;
stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir
in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5
minutes before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Duck With Black Bean Sauce And Tamarind Jus
Categories: Main dish, Meats
Servings: 4
----stuffing ingredients---- 2 Duck
1 c Chopped celery 2/3 c Chopped cooking onion
1 c Chopped carrots 1 c Peeled and diced orange
1 Salt and pepper to taste Black bean sauce ingredients
1 ------------------------ 2 c Black beans
1/2 Apple, skinned 2 Shallots, diced
1 tb Port 1 ts Cumin
1 ts Crushed chilies 1/2 ts Fresh lemon juice
1 tb Fresh chopped coriander 1 ts Worcestershire sauce
1 ts Fresh chopped tarragon 2 c Duck stock
1 ts Butter --tamarind jus ingredients--
1 ------------------------ 1/2 lb Tamarind
1 c Duck stock 1 ts Butter
Mix the stuffing ingredients in the cavity of the two ducks. Trim the
excess fat and bind the legs at the tail end. Season with salt and pepper
and roast in 325 degree F oven for 2 hours Pour off any grease. When ducks
are golden brown, remove from the oven and cool to room temperature. Halve
the ducks along the backbone and debone. Discard the stuffing and put the
bones in 4 cups of water with an onion, some carrot and salt and pepper.
Simmer for about 2 hours. Reserve duck stock. Black bean sauce: Blanch the
beans in water until soft, then coursely chop. Skin and puree the apple.
Sweat the shallots in the port until they are translucent. Combine the rest
of the ingredients with the beans and pureed apple and simmer for about 15
minutes until the flavours blend. Swirl in the butter. Set aside and keep
warm. Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out,
then strain and puree pulp. Combine puree and duck stock and heat through.
Swirl in the butter. Place the ducks skin side down in roasting pan in a
500 degree F oven for about 10 minutes (until skin is crispy) Pour some of
the black bean sauce on four plates and top with the ducks skin side up.
Drizzle some of the tamarind jus over the ducks and serve with oriental
vegetables.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Dutch Apple Cake
Categories: Cakes, Desserts, Low-cal
Servings: 6
1 c All purpose flour 5 tb Sugar
1 ts Baking powder 2 tb Low fat margarine
2 Egg whites, slightly beaten 1/4 c Skim milk
1/2 ts Vanilla extract 4 c Sliced peeled apples
1 ts Ground cinnamon
Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing
bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or
2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat
until smooth. Batter will be stiff. Spoon into prepared pan and spread
batter to fit pan. Arrange apple slices, overlapping, in 2 concentric
circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon;
sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10
min before serving. Cal: 183; Fat: 2 g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: East Indian Chicken
Categories: Main dish, Poultry
Servings: 4
1/2 c Chopped onion 1/2 c Chopped green pepper
1/4 ts Garlic powder 1 ts Vegetable oil
2 c Skin, cooked diced chicken 1/2 ts Salt
1/2 ts Pepper 1 1/2 ts Curry powder
28 oz Whole tomatoes, can 1 tb Worcestershire sauce
2 tb Chopped parsley 1/4 c Raisins
2 c Cooked rice
Cook onion, pepper, garlic powder in oil until onion tender, about 3 min.
Add remaining ingredients, except rice, cook over low heat for 30 min.
Serve over rice. Cal: 340 Fat: 1 2/5g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Easy Shortbread
Categories: Cookies
Servings: 48
1 c Sugar 1 lb Butter
3 1/2 c Flour, all purpose 1 c Rice flour
2 tb Sugar
Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec.
(or use fruit sugar). Add to softened butter and cream mixture until very
fluffy. Combine flour and rice flour. Beat into batter in small portions.
Turn batter out onto a lightly floured surface. Knead until smooth, adding
up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly
roll pan. Score into bars with a sharp knife. Prick surface with fork.
Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F
and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool
and store in air tight container. (Good recipe from Toronto Star, very
fast.)
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---------- Recipe via Meal-Master (tm) v7.04
Title: Eggplant Mozzarella
Categories: Vegetables, Main dish, Low-cal
Servings: 9
1/2 c Chopped green onion 1/2 c Sliced mushrooms
1/4 c Water 2 c Spaghetti sauce
1/2 ts Salt 1 Small eggplant. peeled, slic
1 Egg white, slightly beaten 1 tb Water
1/2 c All purpose flour 1 ts Olive oil
1 c Low fat cottage cheese 1 c Shredded mozzarella cheese*
*Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat,
cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti
sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt
over sliced eggplant; set aside to drain about 10 min. In a shallow bowl,
beat egg white and water together. Dip eggplant in egg mixture, then into
flour. In a large non stick skillet, heat a few drops of oil over medium
heat. Add eggplant slices and cook until browned, turning once; drain on
paper towel. Continue until all slices are cooked. In a 13" x 9" casserole,
spread about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage
cheese and more sauce. Repeat until all ingredients are used, ending with
sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5
min. Cal: 152, Fat: 6g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Eggs In Green Sauce
Categories: German, Cheese/eggs, Sauces
Servings: 4
2 tb Mayonnaise 1 c Sour cream; *
1 Lemon; med, juiced 9 Eggs; large, hard cooked
1/2 ts Salt 1/4 ts Pepper
1/2 ts Sugar 1 1/2 c Fresh herbs; chopped **
* You can use part yogurt if so desired. ** Any kind of fresh herbs
such as dill, chives, parsley, tarragon, or
~--------------------------------------------------------------------- ~---
Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked
egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar.
Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice
rest of the hard-cooked eggs in half and arrange in the sauce and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Egyptian Chocolate Cake
Categories: Cakes, Desserts
Servings: 12
1 3/4 c Flour; unbleached, sifted 2 ts Baking powder
1 ts Cinnamon; ground 1/8 ts Cloves; ground
4 oz Semisweet chocolate 1/2 c ; brewed strong coffee
1/2 c Butter or regular margarine 1 c Sugar
2 Eggs; large 1 ts Vanilla extract
1/2 c Milk ---cinnamon whipped cream---
2 c Heavy whipping cream 1/4 c Sugar
2 ts Vanilla extract 1/2 ts Cinnamon; ground
Sift the flour, baking powder, cinnamon and cloves together; set aside.
Combine chocolate and coffee in small saucepan. Cook over low heat until
the chocolate is melted, stirring constantly. Remove from heat and cool to
room temperature. Cream the butter and sugar together in a mixing bowl,
until they are light and fluffy. Use an electric mixer set on medium
speed. Add eggs, one at a time, beating well after each addition. Beat in
vanilla and chocolate mixture. Add dry ingredients alternately with milk
to the creamed mixture, beating well after each addition. Pour batter into
2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350
degree F. oven for 30 minutes or until cake tests done. Cool in pans on
racks for 10 minutes. Remove from pans; cool completely on racks. To
assemble the cake, place one cake layer on serving plate. Spread with
Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top
with remaining Cinnamon Whipped Cream. Refrigerate until serving time.
CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine
cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at
high speed until soft peaks form and mixture is thick enough to spread. DO
NOT overbeat or you will have butter instead of whipped cream. NOTE: The
original recipe came from a GI who found it in Egypt when he was stationed
there. Hence the name. The whipped cream frosting was added later but
really adds to the recipe.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Empanaditas
Categories: Appetizers, Meats, Mexican
Servings: 12
1/2 lb Ground beef 1/4 c Onion; finely chopped, 1 md
2 tb Raisins; finely chopped 2 tb Chopped green olives
1/4 ts Salt 1/8 ts Pepper
1/4 c Cottage cheese;sm curd,cream 1 Egg;large hard cooked, *
1 Egg; large, separated 1 ts Water
10-inch pastryrecipe,2 crust 2 ts Milk
* Hard boiled egg should be peeled and chopped.
~--------------------------------------------------------------------- ~---
Cook and stir ground beef in 10-inch skillet, breaking up into small
pieces, until brown; drain reserving 1 T of fat and the beef in the
skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook
over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg.
Heat oven to 400 degrees F. Mix egg white and water until slightly foamy;
reserve. Prepare pastry dough; gather into a ball. Divide into halves.
Shape into 2 flattened rounds on lightly floured cloth covered surface.
Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11
or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture
at the center of each circle; brush edge of pastry with egg white mixture.
Fold pastry circle up over filling; press edge with fork to seal. place
empanaditas on ungreased cookie sheet. Repeat with remaining pastry
circles. Gather any remianing pastry; shape into another round. Repeat
rolling cutting and filling. Beat egg yolk and milk until well blended;
brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes.
Serve warm.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Endive With Tomato Rosettes
Categories: Appetizers
Servings: 1
6 Medium-sized heads belgiam e 1 8-oz. package cream cheese (
3 tb Milk 2 oz Dried tomatoes, in oil (chop
Basil leaves or watercress s Flower for garnish
Calories per serving: 30 Fat grams per serving: 3 Approx. Cook Time:
Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN
DAY: Separate leaves from heads of Belgiam endive (you should be able to
get 6 pretty leaves from each endive). Reserve small leaves and centers for
salad another day. Rinse leaves under running cold water; pat dry with
paper towels. In small bowl, with mixer at medium speed, beat cream cheese
until smooth. Gradually beat in milk until blended. With spoon, stir in
chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with
large rosette tube. Place a basil leaf or small watercress sprig on each
endive leaf. Pipe some filling onto basil on wide end of each endive leaf.
Arrange endive leaves on platter; garnish platter with flower. Cover and
refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES
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---------- Recipe via Meal-Master (tm) v7.04
Title: False Hare (german Meatloaf)
Categories: German, Meats, Main dish
Servings: 4
1/2 lb Ground beef; lean 1/2 lb Ground pork; lean
1 Onion; medium, chopped 3 tb Bread crumbs
3 tb Water; cold 2 Eggs; large
1/2 ts Salt 1 ts Paprika
1 ts Mustard; prepared 2 tb Parsley; chopped
3 Hard cooked eggs; peeled 4 Bacon; strips
4 tb Vegetable oil 1 c Beef broth
-----------sauce------------ 1/4 c Water; hot
1 ts Cornstarch 1/4 c Water
1/2 c Sour cream
Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs.
Flavor with salt, praprika, mustard, and parsley. Blend ingredients
thoroughly. Flatten out meat mixture in the shape of a square, (8 X
8-inches). Arrange whole hard-boiled eggs in a row along the middle of the
meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a
loaf resembling a flat bread loaf. Occasionally rinse hands in cold water
to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2
minutes. Carefully add the vegetable oil; heat. Place meatloaf in the
Dutch oven and cook until browned on all sides. Cut remaining bacon strips
in half and arrange over the top of the meatloaf. Place uncovered Dutch
oven in a preheated oven for about 45 minutes. While meat is baking,
gradually pour hot beef broth over the top of the meatloaf; brush
occasionally with pan drippings. When done remove meat to a preheated
platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all
particles from the bottom. Bring to a gentle boil and add cornstarch that
has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove
from heat and stir in sour cream. Reheat to warm. Season with salt and
pepper if desired. Serve the sauce separately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Farmers Breakfast
Categories: German, Main dish
Servings: 4
4 Potatoes; medium 4 Bacon; strips, cubed
3 Eggs; large 3 tb Milk
1/2 ts Salt 1 c Ham; cooked, small cubes
2 Tomatoes; medium, peeled 1 tb Chives; chopped
Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set
aside to cool. Slice potatoes. In a large frypan cook bacon until
transperent. Add the potato slices; cook until lightly borwned. Meanwhile
blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes
into thin wedges; add to the egg mixture. Pour the egg mixture over the
potatoes in the frypan. Cook until the eggs are set.
Sprinkle with chopped chives and serve at once.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Faye's Zucchini Relish
Categories: Relishes
Servings: 1
6 c Grated zucchini 3 c Grated yellow onions
1 Sweet red pepper, grate,seed 3 tb Coarse salt
1 1/4 c White vinegar 3 c Sugar
1/2 ts Dry mustard 1/2 ts Ground mustard
1/2 ts Ground tumeric 1 ts Celery seed
1/2 ts Fresh ground pepper
Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well,
cover and let stand for 12 hours. Rinse well by running cold water over
vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and
spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and
cook for about 15 minutes, or until mixture begins to thicken. Immediately
add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into
hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fennel And Watercress Soup
Categories: Soups, Appetizers
Servings: 4
1 tb Butter 1/2 x Large fennel bulb chopped
1 Small onion, thinly sliced 1 lb Pototaes, peeled, sliced(4)
4 c Strong chicken stock Parsley, bay leaves
Peppercorn, thyme Salt and pepper
1/2 c Whipping cream 1 ts Chopped parsley
Large bunch watercress
Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat
until soft but not brown, about 5 minutes. Add potatoes, stock and
parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth
pouch. Simmer 30 minutes then remove. Pass soup through food mill or
puree until smooth in a food processor or blender. Pour puree into a clean
saucepan, bring back to boil and correct seasoning.
Add cream to taste and chopped parsley. Place bunch of watercress in
boiling water for 3 to 5 seconds then plunge in cold water. Drain cut
leaves from stalks. Place soup in a heated tureen and serve. Makes four 1
1/2 cup servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fettuccine With Cream, Basil And Romano
Categories: Pasta, Ethnic
Servings: 4
4 Bacon slices; chopped thick 4 Green onions; chopped
1/2 c Whipping cream 1/2 c Parmesan; freshly grated
Or: 1/2 c Romano; freshly grated
1/3 c Basil; chopped fresh 1/2 lb Fettuccine
Salt and freshly ground pepp Parmesan; freshly grated
Romano; freshly grated
Cook bacon in heavy medium skillet over medium heat until beginning to
brown. Add green onions and stir until softened, about 1 minute. Add cream
and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup
Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large
pot of boiling salted water until just tender but still firm to bite,
stirring occasionally. Drain well. Return to hot pot. Add sauce and stir
to coat. Season with salt and pepper. Serve immediately, passing additional
cheese separately. *** My notes: When I made this, I used 1 cup whipping
cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and
substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly
in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner
pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo-
Cooking echo
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fiesta Hot Chocolate
Categories: Beverages
Servings: 4
1/2 c Cocoa 1 tb Flour; unbleached
1/4 c Dark brown sugar; packed 4 c Milk
3 Cloves; whole 1 Cinnamon stick;broken in 1/2
2 tb Powdered sugar 1 1/2 ts Vanilla
Whipped cream 4 Cinnamon sticks
Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT
boil). Remove from heat; remove cloves and cinnamon. Stir in powdered
sugar and vanilla. Beat with molinillo, wire whisk or hand beater until
foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon
sticks.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fillet Of Fish A L'orange
Categories: Fish/sea, Main dish
Servings: 2
6 Small chopped green onions 1/2 lb Fresh mushrooms, sliced
1 lb Flounder 1/4 ts Salt & pepper
1/2 ts Dried whole italian season 2 tb Olive oil
1/4 ts Soy sauce 1/2 c White wine
1/4 c Orange juice 3 tb Curacau liqueur
1 Paprika 2 tb Minced parsley
Layer half of each of green onions and mushrooms in a greased 9-inch baking
dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add
remaining onions and mushrooms. Combine olive oil and next 4 ingredients,
pour over vegetables and fish. Cover and bake at 350 for 40 minutes or
until fish is opaque. Sprinkle with paprika and parsley.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fish And Potato Platter
Categories: Fish/sea, Main dish
Servings: 4
8 oz Plain non-fat yogurt 1/4 c Chopped fresh dill
2 tb Rice vinegar 2 tb Chopped chives
1/2 ts Salt 1/2 ts Pepper
3/4 lb Small red potatoes, sliced 1 lb Salmon filets, cut in pieces
1 c Broccoli florets 2 tb Lemon juice
Combine first 6 ingredients in a small bowl; cover and chill.
overlap potato slices around edge of a round 12 inch platter. Cover and
microwave at high for 3 minutes. Uncover and place fish in a ring inside
potatoes with pieces end to end. Mound broccoli in center of platter.
Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8
minutes or until fish is cooked through and potatoes are tender, giving
dish a half-turn at 4 minute intervals. Serve with a dill sauce.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fish En Escabeche
Categories: Fish/sea, Appetizers, Vegetables
Servings: 12
1 lb Firm white fish fillets; * 1/3 c Lemon juice
1/3 c Lime juice 1/4 c Olive or vegetable oil
1 tb Cilantro; fresh, snipped, ** 1 ts Oregano; fresh, snipped, ***
3/4 ts Salt 1/4 ts Pepper
12 Stuffed green olives; **** 2 Jalapenos chiles; *****
1/4 c Onion; finely chopped, 1 sm 1 Clove garlic; finely chopped
1 c Tomato; seeded & chopped 1 Avocado, peeled & chopped
* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2"
** If fresh Cilantro is not available, use 1 t dried cilantro leaves.
*** If fresh oregano is not availabel, use 1/4 t dried oregano leaves.
**** Olives should have pimiento stuffing. ***** Jalapeno Chiles should
be seeded and chopped.
~--------------------------------------------------------------------- ~---
Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish
in water. Heat to boiling; reduce heat. Simmer, uncovered, just until
fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart);
drain carefully. Mix remaining ingredients except tomato and avocado in a
glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day,
carefully stirring occasionally. Just before serving, gently stir in tomato
and avocado; drain. Serve fish mixture on saltine crackers or tortilla
chips, if desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fish Fillets
Categories: Fish/sea, Main dish
Servings: 1
1/2 lb Fish fillets (any kind) 1/4 x Stick of butter
2 tb Lemon juice Curry
Cayanne pepper Minced garlic
Mrs. dash 1/2 ts Chicken bullion
2 tb Water
Put fillets in microwave safe baking dish. Sprinkle with lemon juice,
assorted spices, and bullion. Place butter on top of fillets, so it will
melt over them. Add a little water, cover with plastic wrap and punch with
holes. Microwave on high for 3-5 minutes or until fish will flake witha
fork.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Florida Red Snapper
Categories: Fish/sea, Main dish
Servings: 6
2 lb Red snapper fillets 1/4 c Grated onion
2 tb Orange juice 2 tb Lemon juice
2 ts Grated orange rind 1/2 ts Salt
1/8 ts Nutmeg
Thaw fillets if frozen. Cut fish into 6 portions. Place in a single
layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
Combine onion, orange and lemon juice, ornage rind, and salt. Pour over
fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish
with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30
minutes or until fish flakes easily when tested with fork.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Foil Envelope Fish
Categories: Fish/sea, Main dish
Servings: 1
1/2 x Green pepper, sliced 1/2 x Tomato, sliced
Green onion, sliced 1/2 tb Basil
1 Salt 1 White pepper
Filet firm white fish 3 x Slices lemon
Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and
green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil,
salt and pepper. Place fish on vegetables. Sprinkle with remaining basil,
salt and pepper. Top with lemon slices. Fold upper half of foil over fish
and vegetables. Double fold edges of foil to make a tight 1/2 inch seal.
Place foil envelope on baking sheet and bake at 450F for 15 minutes or
until envelope puffs. To serve, Cut an "X" in top of envelope and fold
foil back.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Fourth Street Rose Rhubarb Pie
Categories: Pies, Desserts
Servings: 8
2 Eggs 1/2 c Sugar
1/4 c Flour 2 c Frozen strawberries
1 Pie shell 2 c Frozen rhubarb
-----stuuessel topping------ 1/2 c Sugar
1/4 c Shortening 1/4 c Butter
1 Pinch of salt 3 tb Liquid honey
3/4 c Flour
Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar, flour
until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie
shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply
topping and bake for 40 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Frankfurt Crown Cake
Categories: German, Cakes
Servings: 10
------------cake------------ 1 c Butter; no margarine
1 1/2 c Sugar 6 Eggs; large *
1 1/2 ts Grated lemon rind 8 tb Rum
4 ts Baking powder 3 1/2 c Flour; unbleached, sifted
----butter-cream filling---- 1 c Sugar
3/4 c ;water 6 Egg yolks; large
1 tb Rum 1 c Butter;no margarine,unsalted
------praline topping------- 2 tb Butter
1 c Sugar 1/2 c ;water
1 c Almonds; blanched, sliced -------apricot glaze--------
1/2 c Apricot jam
* Egg yolks must be beaten into the cake one at a time so keep the yolks
seperated from each other.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
CAKE: To prepare cake, cream butter and sugar until very light and fluffy,
about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and
2 T rum. Sift baking powder and flour together. Gently mix into the butter
mixture. Beat egg whites until stiff but not dry. Gently fold the egg
whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in
a preheated 325 degree F. oven for about 60 minutes or until the cake tests
done. Cool cake in pan for 10 minutes adn then turn out on wire rack to
cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum
over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar
and water to 238 degrees F. (soft ball stage). Beat egg yolks until very
light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add
the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and
doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl
until soft and light. Beat butter into the egg mixture a little at a time.
Continue beating until thick. Chill until mixture can be spread. If
mixture is too soft, beat in additional butter. PRALINE TOPPING: While
butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking
pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to
238 degrees F. (soft ball stage). Stir in almonds; cook until mixture
reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared
baking pan. When cool, break up praline and grind it in a blender for a
few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer
or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place
bottom layer of cake on cake plate and spread with half of the butter
cream. Repeat with second layer. Place third layer on top. Spread top and
sides of cake with apricot glaze. Press praline powder onto glaze. Any
remianing butter cream can be used to decorate the top of the cake.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: French Onion Dip
Categories: Dips, Appetizers
Servings: 4
1/2 c Mayonnaise 2 c Sour cream
1 pk Knorr french onion soup mix
Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2
cups
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: French Onion Soup
Categories: Soups
Servings: 6
1/4 c Butter 6 x Medium cooking onion sliced
1 ts Sugar 1 tb All purpose flour
1 c Dry white wine 4 c Beef broth
1/4 ts Pepper 6 x 1/2 in day old french bread
2 c Grated swiss cheese 1/2 c Grated parasean cheese
Paprika
In large Dutch oven over medium heat, melt butter. Add onions and sugar.
Cover and cook, stirring occaisionally, 30 minutes or until onions are
tender but not colored. Uncover pan, increase heat slightly and continue
to cook, stirring regularly until onions are rich caramel colour (10 to 15
minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended.
Gradually add wine; cook, stirring constantly, until mixture boils and
thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to
low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof
bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean
cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese
melts and bubbles.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Fresh Fruit Frappe
Categories: Beverages
Servings: 6
1 c Watermelon; cut up 1 c Cantaloupe or honeydew; *
1 c Pineapple; cut up 1 c Mango; cut up
1 c Strawberries; halved 1/4 c Sugar
1 c Orange juice Crushed ice
* Melon should be cut up.
~--------------------------------------------------------------------- ~---
Mix all ingredients except ice. Fill blender container 1/2 full of
mixture. Add crushed ice to fill to the top. Cover and blend on high
speed until of a uniform consistency. Repeat with remaining mixture. Serve
immediately; garnish with fruit, if desired.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Fresh Tomato Sauce
Categories: Sauces
Servings: 1
10 c Tomatoes 1 tb Sugar
1 ts White pepper 1 ts Salt
2 c Fresh basil
Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all
ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat
and cook for 20 minutes. Pour into sterilized containers and freeze.
Makes: 6 pint jars.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Fresh Tomato Soup
Categories: German, Soups
Servings: 4
6 Tomatoes; medium size or 2 lb Italian plum tomatoes
1 Onion; chopped 1 Celery; stalk, chopped
2 c Chicken broth 1 tb Tomato paste
1/2 ts Basil; dried 1/4 ts Pepper; freshly ground
1/2 ts Salt 1/2 c Yogurt
Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove
tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of
yogurt.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Fried Beef With Watercress Salad(bo Luc Lac)
Categories: Ethnic, Meats, Main dish
Servings: 4
1 lb Beef fillet(500g) 5 Cloves garlic crushed
1/2 ts Black pepper 1 1/2 ts Granulated sugar
3 tb Oil 1 Large onion
2 tb Vinegar 2 tb Salad oil
1 Watercress (as required)
Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp
sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut onion
lengthwise into very thin strips. Marinate onion in vinegar, 1/4 tsp salt,
1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse watercress, drain well
and arrange on a platter. Heat 2 tbsp oil over high heat. Add a pinch of
sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry
for 2 minutes, until just cooked. Top watercress with meat, then onion
mixture.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Fried Spinach (rau Muong Xao)
Categories: Ethnic
Servings: 4
6 oz Rump steak 1 Medium onion
1 ts Black pepper 1 1/2 tb Fish sauce (nuoc mam)
1 tb Cornstarch 1 Fresh spinach
1 Large tomato 1 Clove of garlic
3 tb Oil
Trim any fat from steak. Sliced thinly. Chop onion finely and combine
with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch.
Rinse spinach and cut each leaf into 3 pieces. Slice tomato into thin
wedges and crush garlic. Heat 1 1/2 tablespoons of oil in a frying pan. Add
remaining garlic and stir fry until fragrant. Add spinach and stir fry for
3 minutes. Add remaining fish sauce and tomato. Stir fry 2 minutes, then
remove to a heated serving platter. Heat remaining oil in frying pan. Add
meat and stir fry for 5 minutes. Add 2 tablespoons waterif meat sticks to
pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper
and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Fruit Salad With Nuts
Categories: German, Salads, Vegetables
Servings: 4
1 Honeydew melon; small 2 Oranges
1 c Blue grapes Lettuce leaves
12 Walnut halves ----------dressing----------
8 oz Yogurt; (1 container) 1 tb Lemon juice
1 tb Orange juice 1 tb Tomato catsup
2 tb Evaporated milk Salt; dash
White pepper; dash
Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a
glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes,
and walnuts in layers on top of lettuce. Mix and blend well all
ingredients for the dressing. Adjust seasonings. Pour dressing over fruit.
Let salad ingredients marinate for 30 minutes. Toss salad just before
serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Garden Pasta
Categories: Main dish, Low-cal
Servings: 6
5 Tomatoes, chopped 2 Celery, chopped
2 Carrots, chopped 1 Onion, medium, chopped
8 Green onion, chopped 1 pk Equal
1 ts Basil 1/4 ts Garlic powder
1/2 ts Salt 1/2 ts Pepper
1/2 ts Oregano 1 tb Vegetable or salad oil
1 lb Spaghetti
Put the vegetables in a pot and cover tightly. Cook over medium heat,
stirring occasionally, for 10 min. Add seasonings. Cover pot, cook
medium-low heat for 5 minutes. Add oil and simmer for 30 min. or until
carrots are tender. Cook spaghetti, drain. Toss with the sauce. Cal: 150;
Fat: 1/2g.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Garlic Sauce
Categories: Sauces, Appetizers
Servings: 1
1 Large head of garlic 10 Slices white bread
1 c Olive oil 1/2 c White vinegar
1 tb Lemon juice 3 tb Water
Peel and crush the garlic, the entire head. Remove the crusts from the
white bread, and place the crustless bread in a mixing bowl. Add the
garlic along with the olive oil and vinegar. Let this soften for 1 hour.
Beat with an electric mixer until all is smooth. Don't do this with a food
processor as it will be too smooth. Add lemon juice, slowly add water
while the mixer is running so you will have a thick and fluffy sauce.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: German Beefsteaks
Categories: Meats, German, Main dish
Servings: 4
1 Hard roll; large, dry 1/2 c Water
4 tb Vegetable oil 1 Onion; medium, chopped
1 lb Ground beef; lean 1/2 ts Salt
1/4 ts Pepper 4 Onion; medium, sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan;
cook chopped onion until lightly browned. Transfer onion to a bowl.
Squeeze roll as dry as possible and mix roll with onion. Add ground beef;
blend well. Season with salt and pepper. Shape meat inot 4 patties; cook
about 5 minutes on each side or to desired doneness. Remove and keep warm.
Add sliced onions to pan drippings; cook until lightly browned. Arrange
beefsteaks on a platter and top with onion rings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Gilled Salmon
Categories: Fish/sea, Main dish
Servings: 6
6 x Medium salmon steaks 1/3 c Olive oil
4 x Cloves garlic, crushed 1/2 c Chopped parsley
1/4 ts Dried dill weed 1 ts Salt
1 c Fine dry bread crumbs 1/4 c Butter or marg., softened
Place salmon on well-greased broiler pan. Combine and blend oil, garlic,
parsley, dill weed and salt in blender. Stir in bread crumbs and set
aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes
or until fish flakes easily when tested with fork. Spread about 2
tablespoons garlic mixture on each salmon steak. Return to broiler and
broil 1 or 2 minutes or until lightly browned.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Ginger Lime Dip
Categories: Dips, Sauces
Servings: 1
1/2 c Mayonnaise 1/2 c Sour cream
2 ts Grated lime peel 1 tb Lime juice
1 tb Honey 1/2 ts Ground ginger
Stir all ingredients until well mixed. Cover; chill. Serve with fruit.
Makes 1 cup.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Gingered Carrots
Categories: Vegetables
Servings: 6
6 Medium carrots, 1" pieces 1 tb Sugar
1 ts Cornstarch 1/8 ts Ground nutmeg
1/4 ts Ground ginger 1/4 c Orange juice
1 ts Low fat margarine
Steam carrots just until tender; drain. While carrots are cooking, combine
sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice.
Cook over medium heat, stirring constantly, until sauce thickens. Cook 1
min, then remove from heat and stir in margarine. Place carrots in a
serving dish, pour sauce over them, tossing to coat evenly. Cover and let
stand 4 to 5 min before serving. Cal: 52 Fat 1g.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Glazed Pork Loin Roast
Categories: Meats, Main dish
Servings: 8
1 Fresh pork loin roast * 1 Clove garlic, cut into 1/4's
1 ts Salt 1 tb Orange marmalade
1 ts Prepared mustard 1/2 ts Dried thyme leaves
* Pork roast should be 2 to 2 1/2 lbs boneless roast.
~---------------------------------------------------------------------
~---- Make 4 slits in fat on pork roast with tip of sharp knife, insert a
piece garlic in each slit. Sprinkle roast with salt. Mix marmalade,
mustard and thyme, spread on roast. Place roast in 16 x 10-inch cooking
bag. Close bag loosely with string (leave hole the size of finger in
closure). Place roast on microwve roast- ing rack in oblong baking dish 12
x 7 12 x 2-inches. Microwave on medium-low (30%) 30 minutes; turn roast
over and turn dish one-half turn. Microwave until roast is done (170
degrees F on meat thermometer inserted in several different places in
roast), 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve
with Meat Juices.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Gloria Moss Old Fashioned Pumpkin Pie
Categories: Desserts, Pies
Servings: 6
Pastry for 9 in pie crust Beaten egg
1 c Dark brown sugar Pinch of salt
1 tb All purpose flour 2 ts Cinnamon
1 ts Ground ginger 1/2 ts Ground cloves
1/2 ts Ground allspice 1/2 ts Grated nutmeg
3 Eggs, beaten 1 c 14 oz mashed cooked pumpkin
1 1/2 c Milk 3 ts Brandy or rum
Whipped cream, garnish
Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of
pastry with beaten egg. Refridgerate. To prepare filling, combine sugar,
salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten
eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill
well. Add brandy or rum to filling; pour into pie shell. Bake at 450
degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for
1/2 hour
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Grand Marnier Marmalade
Categories: Fruits
Servings: 1
2 c Thinly sliced kumquats 2 c Navel oranges, seed, chop
7 c Water 1 ts Grated fresh lemon rind
3/4 c Grand marnier 1 Sugar equal to cooked fruit
Place kumquats, oranges, and water in glass bowl. Cover and let stand in a
cool place for 12 hours. Pour into medium saucepan and bring to a full,
rolling boil over high heat. Cook for about 15 minutes, stirring
frequently. Remove from heat and stir in lemon and Grand Marnier. Measure
this mixture and add equal amount of sugar. Again bring to a boil and cook,
stirring frequently, for about 30 minutes. When mixture begins to gel,
remove from heat and immediately pour into hot sterilized jars. Vacuum
seal. Makes 6 1/2 pint jars. From: Gourmet Preserves, Judith Choate
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Green Beans And Bamboo Shoots
Categories: Vegetables
Servings: 4
10 oz (1 pk) frozen green beans * 1 c Bamboo shoots **
1 tb Margarine or butter 1/4 ts Salt
1/4 ts Sugar 1/4 ts Ground ginger
* Green beans should be french cut. ** Bamboo shoots shoud be cut
into 1/2-inch pieces.
~---------------------------------------------------------------------
~---- Cover and microwave frozen green beans in 1-qt casserole on high
(100%) until tender, 6 to 7 minutes, drain. Stir in remaining ingredients.
Microwave uncovered until hot, about 1 minute.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Green Beans With Dill
Categories: German, Vegetables
Servings: 4
9 oz Cut green beans; frozen(1pk) 1/3 c ;water, boiling
1 Beef bouillon cube 1 ts Dillweed or dillseed
2 tb Butter
Place frozen green beans in saucepan with boiling water, bouillon cube, and
dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and
simmer for 10 minutes or until tender. Drain. Stir in butter and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Green Onion Dip
Categories: Dips
Servings: 1
1 c Mayonnaise 1 c Sour cream
1/2 c Sliced green onion 1/2 c Parsley sprigs
1 ts Dijon mustard 1 Clove, crushed
In blender or food processor blend all ingredients until almost smooth.
Cover; chill. Makes 2 cups.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Green-bean Salad
Categories: German, Salads, Vegetables
Servings: 4
1 lb Green beans; fresh * ;boiling salted water
1/4 c Stock; ** 3 tb Vinegar
3 tb Vegetable oil 2 Onions; med., thinly sliced
1/2 ts Dried dillseed 1 ts Sugar
* Green beans should be sliced lengthwise (French Cut). ** Stock is
the water that the green beans were cooked in. (Not regular
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Cook beans in boiling salted water until just tender. Reserve 1/4 cup of
the cooking liquid and drain off the rest. Prepare sauce by combining
vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until
blended. Pour mixture over beans; marinate several hours before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Grilled Bratwurst
Categories: German, Main dish
Servings: 6
6 Bratwursts 12 oz (1 can) beer
1 Onion; med., chopped 6 Peppercorns
4 Cloves 6 Hard rolls
Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches
from charcoal about 10 minutes, until browned. Sprinkle with water to form
a crisp skin. Serve in hard rolls with Dusseldorf-style mustard.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Grilled Lamb Chops
Categories: Main dish, Meats
Servings: 4
1 c Red current jelly 1 c Poupon mustard
1 Rack of lamb 1 c White wine
1/2 c Butter 1/2 c Shallots (minced)
2 tb Rosemary (crushed)
Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to
melt jelly. Remove lamb chops from rach and French cut, being careful not
to remove the fat from the eye (the fat will protect the meat from burning
on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce
and allow to marinade overnight (place in refrigerator). Grill over Hickory
coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it
cooks. Turn once half-way through cooking time. Prepare garnish sauce by
browning shallots in butter and stirring in the white wine and rosemary.
Serve lamb with garnish sauce and grilled potatoes and vegtables. NOTE: The
marinade sauce also goes well with other foods including mushrooms.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Grilled Lime Chicken
Categories: Low-cal, Poultry
Servings: 6
1/4 c Chopped fresh parsley 1/2 ts Freshly ground pepper
1/2 ts Grated lime rind 2 tb Lime juice
1 c Dry white wine (or chablis) 6 x Chicken breast halves *
* 6 (4 oz each) skinned, boned chicken breast halves Combine all
ingredients except chicken in a shallow baking dish. Add chicken, turning
to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from
marinade, reserving marinade. Coat grill rack with Pam, place rack on grill
over med-hot coals. Place chicken on rack, and cook 5 minutes on each side
or until done, basting with reserved marinade. PER SERVING: 146 calories,
25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg
iron, 64 mg sodium, 21 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Grilled Seafood Kabobs
Categories: Appetizers, Fish/sea
Servings: 4
1 lb Large shrimp (deveined) 1 lb Freah sea scallops
1 lb Large mushrooms 17 oz Bottled bar-b-q sauce
1/4 c Honey 4 tb Stone ground dijion mustard
8 Wooden skewers 2 lb Fresh fruit (as garnish)
Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place
alternating groups of shrinp, sea scallops and mushrooms on the skewers.
Place completed kabobs in a baking pan. Spoon the marinade over the kabobs
and allow to set for 12 hours (or over- night) in the refrigerator. Grill
over direct heat for 7 to 8 minutes or until the shrimp have turned pink,
turing frequently to prevent buring. Baste with marinade and use a covered
grill to insure snokey flavor. Garnish with fresh fruit.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Grilled Shark To Die For
Categories: Fish/sea, Main dish
Servings: 6
1/2 c Soy sauce 1/2 c Orange juice
1/4 c Catsup 1/4 c Chopped fresh parsley
2 tb Lemon juice 1/3 tb Ground pepper
2 x Cloves garlic, minced 6 x Shark steaks, or
6 x Swordfish or salmon steaks
Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice,
pepper, and minced garlic. Add fish; cover and marinate in refrigerator
for 2 hours. Remove fish from marinade, reserving marinade. Grill fish
over hot coals 6 minutes on each side or until fish flakes easily when
tested with a fork, basting frequently with marinade.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Grilled Swordfish With Barbecue Sauce
Categories: Fish/sea, Main dish
Servings: 6
2 lb Swordfish fillets 1 c Catsup
1/3 c Lemon juice 1/4 c Oil
2 ts Worcestershire sauce Clove garlic, minced
1/2 c Chopped onion 1/4 c Water
1 ts Sugar 1/4 ts Hot pepper sauce
Small bay leaf
Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup,
lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover
and refrigerate about 1 hour, turning fish once. Remove fish, reserving
sauce. Use half of reserved sauce for brushing fish while grilling.
Combine remaining half of sauce with remaining catsup, onion, water, sugar,
hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors
and thicken. Meanwhile, place fish on well-greased, hinged wire grills.
(If barbecuing fish on standard grill, brush fish with oil before cooking.)
Cook about 5 inches from moderately hot coals 8 minutes. Baste with
reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes
easily when tested with fork. Brush fish with more sauce as needed during
cooking. To serve, spoon hot barbecue sauce over fish.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Grouper & Horseradish Sauce
Categories: Fish/sea, Main dish
Servings: 4
1 Small green pepper, sliced 1 lb Grouper
1/4 ts Pepper 4 Onion slices, thin
1/3 c Catalina dressing 2 tb Prepared horseradish
1/4 ts Hot sauce 1 tb Lemon juice
Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent,
microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter
fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and
onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily.
Drain & cover. Combine salad dressing and next three ingredients in 1-cup
glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish
and garnish with lemon wedges.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Guacamole
Categories: Dips
Servings: 5
1 Yellow onion quartered 1 Juice of 1/2 a lemon
1/3 c Mayonnaise 1/2 ts Crushed chili peppers
1/2 ts Salt 2 Ripe avocados, halved pitted
Put the metal blade chopping in your food procesor, then place the onion,
lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the
processor nonstop for 10 seconds. The onion should be minced, and the
other ingredients blended together. Use a tablespoon to scoop out large
chunks of avocado into the work bowl. Clean out each avocado shell as
thoroughly as possible. Distribute the chunks of avocado around the
chopping blade of the food processor. Pulse process two or three times,
until the mixture is churned, but lumpy (like cottage cheese).
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Half-time Beef Sandwiches
Categories:
Servings: 6
2 ts Lemon juice Small apple,finely chopped
3-oz pkg. cream cheese 1 tb Milk
1 tb Prepared horseradish 1/4 c Walnut pieces
6 Kaiser rolls, split 6 Lettuce leaves
1 lb Thinly sliced roast beef 2 tb Sliced green onions
Sprinkle lemon juice over apple. Combine cream cheese, milk and
horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls
with equal amounts of the cream cheese mixture. Place equal amounts of
lettuce, beef and grean onion on each bottom roll half. Cover with tops.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Halibut Orange
Categories: Fish/sea, Main dish
Servings: 2
2 lb Halibut, fresh or frozen 4 tb Butter
1 Rind of orange 1 Juice of orange
1 ts Lemon juice 1 Salt and pepper to taste
1/8 ts Nutmeg 1/4 c Minced parsley
If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel
for a few minutes to remove excess moisture. Place fish in a single layer
in large, thickly buttered, microwave safe baking dish. Combine the
remaining ingredients, except the parsley, and pour over the fish. Bake at
high for 10 to 12 minutes, or until fish flakes easily. Let stand 5
minutes, then remove to a hot serving dish. Pour any sauce remaining in
the dish over the fish. Sprinkle with minced parsley and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hamburg-style Fish Salad
Categories: German, Salads, Fish/sea
Servings: 4
1 tb Butter 1 lb White fish fillets; *
1/2 c ;hot water 4 Eggs; large, hard cooked
2 Pickles; dill 1 tb Capers
-----------sauce------------ 2 tb Mayonnaise
2 tb Sour cream 2 ts Lemon juice
1 ts Mustard; dijon-style 1/2 ts Salt
1/4 ts Pepper; white ----------garnish-----------
1 Egg; large, hard cooked 4 Beets; canned, slices
* Fillets may be fresh or frozen. They can include cod, turbot, or
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Melt butter in a frypan. Place fish in frypan and pour hot water over
fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes.
Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool
and cut into cubes. Prepare salad sauce by blending mayonnaise, sour
cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently
mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in
individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To
garnish, cut remaining egg into eight pieces and chop beet slices. Arrange
garnish on each serving. Serve immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Harvest Cornish Hens
Categories: Main dish, Poultry
Servings: 8
4 1 3/4 lb. fresh or frozen ro Salt
Pepper 2 tb Olive or salad oil
1 ts Dried parsley flakes 1/4 ts Dried thyme leaves
1 tb Butter or margarine 1 10-oz bag carrots, sliced 1/
1 10-oz container brussel spro 1 12-oz. package mushrooms, sl
Milk 1 tb All-purpose flour
1 ts Chicken-flavor instant bouil Parsley sprigs for garnish
Calories per serving: 435 Fat grams per serving: 23 Approx. Cook Time:
Cholesterol per serving: 105 Remove giblets and necks from Rock Cornish
Hens; refrigerate to use in soup another day. Rinse hens with running cold
water; pat dry with paper towels. Sprinkle inside body cavity with salt and
pepper. Fold neck skin to back; lift wings toward neck, then fold them
under back of hen so they stay in place. With string, tie legs and tail of
each hen together. Place hens, breast-side up, on rack in roasting pan. In
a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves,
1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture. Roast hens
in 350 degree oven about 1 1/4 hours, brushing hens occasionally with
drippings in pan. Hens are done when legs can be moved up and down easily
or when fork is inserted between leg and body cavity and juices that escape
are not pink. Toward the end of roasting hens, in 12-inch skillet over
medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2
tsp. salt until golden. Add 1/2 cup water; over high heat, heat to boiling.
Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables
are tender-crisp, stirring occasionally; keep warm. When hens are done,
discard strings. Place hens on warm large platter; keep warm. For gravy,
remove rack from roasting pan; pour pan drippings into 1-cup measure; let
drippings stand a few seconds until fat deparates from meat juice. Skim 2
Tbsp. fat from drippings into 3-quart saucepan; skim and discard any
remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until
tender and golden, stirring occasionally. Stir enough milk into meat juice
to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp
salt until blended. Add 1/2 cup water to roasting pan; stir to loosen brown
bits from bottom of pan. Pour water and brown bits into mushrooms in
saucepan. Add meat-juice mixture; cook over high heat, stirring constantly
until mixture boils and thickens slightly; boil 1 minute. To serve, arrange
vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve
with mushroom gravy.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hearty Vegetable Soup
Categories: Soups, Vegetables
Servings: 10
15 oz Can red kidney beans 32 oz Canned tomatoes, cut up
15 oz Canned great northern beans 15 oz Garbanzo beans
1/2 c Water 3 Onions, medium, chopped
2 Green peppers, med. chopped 2 Celery stalks, sliced
1 Zucchini, halved length,slic 2 Cloves garlic, minced
2 ts Dried basil, crushed 1/4 ts Pepper
1 Bay leaf
Combine the undrained tomatoes, undrained beans, water, and remaining
vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce
the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal:
180 per serving; 1/4g fat.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Herb And Oil Marinade
Categories: Sauces
Servings: 1
Juice and rind of 1 orange 1/4 c Lemon juice
1/4 c Vegetable oil 1/2 ts Ginger
1/2 ts Sage Clove of garlic, minced
Freshly ground pepper
Combine ingredients. Allow meat to marinate in shallow glass dish for 4
hours in refrigerator. Baste with marinade during broiling or barbequing.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Herring Salad With Sour Cream Sauce
Categories: German, Salads, Fruits
Servings: 4
------sour-cream sauce------ 1 c Sour cream
1/2 c Yogurt 1/2 x Lemon; juice only
1/4 ts Sugar -----------salad------------
2 Onions; small 2 Apples; medium, tart
8 Herring fillets; marinated 2 ts Dill; fresh or
1/2 ts Dillweed; dried
Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad:
Peel onions and cut into thin slices. Peel and quarter apples, remove
cores and but into thin wedges. Blend onions and apples with sauce. In a
dish arrange herring and apple-onion mixture in layers. Cover tightly and
marinate in refrigerator for 5 hours. Sprinkle with dill before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hershey's Light Chocolate Cake
Categories: Cakes, Desserts
Servings: 12
1 1/4 c Flour 1/3 c Hershey's cocoa
1 ts Baking soda 6 tb Extra light corn oil spread
1 c Sugar 1 c Skim milk
1 tb White vinegar 1/2 ts Vanilla extract
Calories per serving: 160 Fat grams per serving: 4 Approx. Cook Time:
Cholesterol per serving: 0 Heat oven to 350 degrees. Spray two 8 inch
round pans with cooking spray. In bowl, stir flour, cocoa and baking soda.
In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add
milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry
ingredients, wisk until well blended. Pour evenly into pans. Bake 20
minutes or until wooden pick inserted comes out clean. Cool. Fill and frost
top. Refrigerate. ==============Light CoCoa Frosting============= In small
mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold
skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on
high speed of mixer about 4 minutes or until soft peaks form.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hobo Buns
Categories: Main dish, Vegetables
Servings: 3
2 tb Mayo or salad dressing 1/2 ts Prepared mustard
3 Kaiser or french rolls,split 3 Slices bologna
1 Large tomato, sliced 3 Green pepper rings
3 Slices cheese
Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom
halves of rolls on serving plate. Top with bologna, tomato, green pepper,
cheese, and top halves of rolls. Microwave uncovered on high (100%) until
cheese begins to melt, 1 to 1 1/2 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Homemade Chips, Lo Cal, Lo Fat.
Categories: Appetizers
Servings: 4
1 Unpeeled baking potatoe 2 tb Fat free italian dressing
Preheat oven to 500F. Lightly spray cookie sheet with vegetable cooking
spray. Slice unpeeled baking potato into very thin slices. In bowl, toss
potatoe slices with dressing until evenly coated. Arrange potatoes in
single layer on cookie sheet. Bake about 20 min. or until lightly browned
on both sides, turning once after 10 min.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Homemade Croutons
Categories: Salads
Servings: 2
1 tb Butter 5 tb Light oil
2 Garlic cloves minced 1 ts Oregano
1 ts Thyme 5 Day old bread
Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5
slices of day old bread and remove crusts. Cut into 1/2" cubes.
Fry slowly until lightly brown.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Honey And Garlic Dressing 2
Categories: Salads
Servings: 6
1 1/2 c Mayonnaise 1/4 c Red wine vinegar
3 tb Liquid honey 2 Garlic cloves, crushed
1 tb Dijon mustard 1 tb Worcestershire sauce
1 ts Tabasco 1 Salt and pepper to taste
Mix all the ingredients together with a wire whisk (remember this month is
dedicated to exercise and diet) and allow to sit in the fridge overnight.
Pour the dressing over a salad composed of iceberg lettuce, red and green
pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8
portions
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Honey Basted Turkey
Categories: Main dish, Poultry
Servings: 10
6 lb Turkey 1/2 c Oil
1/2 c Soya sauce 2 tb Honey
1 1/2 ts Ground ginger 1 1/2 ts Dry mustard
2 Cloves garlic, minced
Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4
breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger,
mustard and garlic. Marinate turkey in soya mixture 2 hours in
refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks,
thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30
minutes, turning accasionally. Add wings and bakc pieces. Grill another 30
minutes, turning occaisionally. Baste with marinade and grill until turkey
is tender about 20 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Honey Curried Chicken
Categories: Poultry
Servings: 2
4 Chicken breasts; skin on 1/4 c Butter melted
1/4 c Honey 2 tb Dijon mustard
3 ts Curry powder or garam masala 2 x Hot pepper sauce
1 Clove garlic small crushed 2 tb Soya sauce
2 tb Lemon juice 1 ts Ginger grated or finely chop
1 Salt and pepper to taste
In an oiled Baking Dish, arrange chicken skin side down. Combine all other
ingredients and stir until smooth. Pour over chicken and refridgerate 1
hour. (or more if you wish). Drain into cup excess sauce and bake chicken,
uncovered in 375 degree oven for 20 minutes. Turn chicken over and baste
with remaining sauce, bake chicken another 20-30 minutes or until its
tender and no pink remains, basting periodically. Serve with anything -
rice, noodles, or baked potatoe
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Honey Garlic Dressing
Categories: Salads
Servings: 5
3 Egg yolks 4 c Olive oil
1 tb Paprika 1 tb Crushed black pepper
1 1/2 tb Salt 1 tb Fresh purred garlic
1/2 c Honey 3/4 c Tarragon
3/4 c Red wine vinegar
In a large bowl, beat the egg yolks. Slowly add the oil while whisking to
make a basic mayonnaise. It will work only if you add the oil very, very
slowly at first. You can also use a food processor to make this dressing,
but again, you must add the oil ever so slowly to get the desired
consistency. Once the mayonnaise is made, add all the ingredients except
the vinegars. Make sure the the dressing is well mixed and ingredients are
evenly distributed throughout. Slowly stir in the tarragon vinegar and then
the red wine vinegar, making sure that they are evenly blended. This
dressing must be stored in the fridge or it will spoil. Yield 5 cups
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Honey-baked Chicken
Categories: Low-cal, Poultry
Servings: 6
3 lb Broiler/fryer chicken,skined 3/4 c Shredded yellow squash
3/4 c Shredded zucchini 1/2 c Finely chopped onion
1/2 c Finely chopped celery 1 1/4 c Toasted,wholewheat breadcrum
Clove garlic, crushed Egg, beaten
1/4 c Chopped pecans 1/4 ts Salt
1/4 ts Pepper 3 tb Unsweetened apple juice
2 tb Honey
Discard giblets and neck of chicken (or save for stock.) Rinse chicken
under cold, running water, and pat dry. Set aside. Coat a large nonstick
skillet with Pam; place over med-hi heat until hot. Add yellow squash,
zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain.
Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a
med bowl; stir well. Place chicken, breast side up, on a rack in a roasting
pan that has been coated with Pam. Stuff lightly with dressing mixture.
Truss chicken (or put ball of foil in opening.) Combine apple juice and
honey, stirring well. Brush chicken with half of apple juice-honey mixture.
Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move
and juices run clear, basting occasionally with remaining apple-honey
muixture. PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g
carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Horseradish Bbq Sauce
Categories: Sauces
Servings: 1
6 lb Chicken pieces 1 c Butter
1/2 c Fresh lemon juice 1/2 c Cider vinegar
1/2 c Ketchup 2 ts Worcestershire sauce
4 Drops of hot pepper sauce 1/3 c Prepared horseradish
1 Salt and pepper
Combine all ingredients in a non aluminum sauce pan and bring just to a
boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2
cups. Lightly brush on barbecue sauce. Do no let chicken burn.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hot Chedder Bean Dip
Categories: Dips
Servings: 2
1/2 c Mayonnaise 16 oz Pinto beans drained, mashed
1 c Shredded chedder cheese 4 oz Chopped green chilies
1/4 ts Hot pepper sauce
Stir all ingredients until well mixed. Spoon into small overproof dish.
Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hot Potato And Broccoli Salad
Categories: Salads
Servings: 6
4 Potatoes, medium, peeled 1 Bunch broccoli, broken flore
1/4 c Vegetable or salad oil 1/4 c Lemon juice
1/4 ts Garlic powder 3/4 ts Salt
1 ts Basil 1/4 ts Liquid hot pepper sauce
2 Green onions, sliced
Cook potatoes until tender, then dice; cook broccoli until tender. Keep
both hot. Combine remaining ingredients. Bring to boil, stirring. Pour
over the vegetables and toss gently. (May be served hot or cold.) Cal: 160,
Fat: 2g.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Howtowdie (scottish Roast Chicken)
Categories: Main dish, Poultry, Ethnic
Servings: 6
3 lb Broiler, frying chicken 6 Medium onions
1/4 c Margarine or butter, melted --------oat stuffing--------
1 Large onion finely chopped 1/4 c Margarine
1 c Regular rolled oat 1 ts Salt
1/2 ts Ground coriander 1/2 ts Pepper
1/8 ts Grated nutmeg
Fill wishbone area of chicken with stuffing. Fasten neck skin to back
with skewer. Fold wings across back with tips touching. Fill body cavity
lightly. (Do not overstuff) The stuffing will expand while cooking. Place
chicken, breast side up, in shallow roasting pan. Cut onions in half and
arrange around the chicken. Brush chicken and onions with margarine. Roast
uncovered in 375 F oven, brushing chicken and onions several times with
remaining margarine until chicken and onions are done, about 1 1/2 hours.
OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over
medium heat unitl light brown. Stir in remaining ingredients. Cook and stir
until oats are golden brown and crip, about 3 to 4 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hunters Stew
Categories: Soups, Appetizers
Servings: 5
4 Dried mushroom 1/4 c Water
2 lb Sauerkraut 1 Apple, peel, core, sliced
1 c 20 oz tomatoes 5 Peppercorns
1 Bay leaf 2 c Diced polish sausage
1 c Coarsely chopped bacon 1 Steamed potatoes
Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer
for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms
and the liquid in which they were cooked. Add the apples, the tomatoes,
peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add
the meat and the bacon, simmer 1 hour longer. It is best reheated. Served
with steamed potatoes or rye bread.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Irish Lamb Stew
Categories: Main dish, Soups
Servings: 6
1 Boneless leg of lamb 3 tb Oil
2 Medium onions, chopped 1 Clove of garlic, minced
2 tb Flour 2 c Beef stock
1 ts Salt Black peper to taste
1/4 ts Rosemary 1 Bay leaf
1 lb Potatoes, cut into pieces 6 Carrots sliced
2 Small rutabagas, cubed 1 lb Frozen peas
1 Jar of boiled onions
Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until
lightly browned, remove from pan. Add onion and garlic and cook for a few
minutes. Add flour andd stir, heat until mixture browns. Gradually add
stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary
and bay leaf. Cover and simmer for 1 hour or until meat is almost tender.
Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and
onions and continue cooking until peas are tender, about 10-15 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Italian Meat Sauce
Categories: Sauces
Servings: 5
1/4 c Butter 1/2 c Olive oil
1 1/2 c Onion; finely chopped 1 c Carrots; grated
1/2 c Celery; finely chopped 2 1/2 c Mushrooms; finely chopped
2 ts Parsley; finely chopped 2 lb Lean ground beef/hamburger
2 tb Flour 2 tb Tomato puree
1 c Red wine 3 1/2 c Beef broth
Salt; to taste Pepper; to taste
Oregano; to taste Garlic; to taste
Combine butter and oil in large frypan and heat. Add onions and saute' for
one minute. Add carrots, celery, mushrooms and parsley; cook, stirring
frequently for 5 min. Crumble in ground beef and cook, stirring frequently
until lightly browned. Sprinkle flour over the ground beef and stir until
well blended. Stir in puree. Add wine gradually, stirring constantly. Add
the broth and season with spices as desired. Simmer, stirring occasionally,
for about 1 hour or until thickened. Serve with pasta. Each serving is
about 1 cup of sauce.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Italian Meatballs In Tomato Sauce
Categories: Main dish
Servings: 5
-----------sauce------------ 3/4 c Chopped onion
2 x Cloves garlic, minced 2 tb Olive oil
1/3 c Minced parsley 1 ts Dried basil, crumbled
28 oz Crushed tomatoes 6 oz Tomatoe paste
1/2 c Chicken stock 1/4 c Dry red wine
2 tb Sugar 2 tb Freshly grated romano
1/2 ts Salt 1/2 ts Oregano, crumbled
---------meatballs---------- 2 Slices bread, soaked
1 lb Ground chuck 2 Large eggs, beaten lightly
1/2 c Freshly grated romano 1 Clove garlic, minced
3 tb Minced parsley 1 ts Dried oregano
1/2 ts Salt Ground black pepper
1/4 c Olive oil
SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over
low heat, stirring, for 2 minutes, add the parsley, the basil, the
tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the
salt and the oregano, and simmer the sauce, stirring occasionally, for 30
minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck,
the eggs, the romano, the parsley, the garlic, the oregano, the salt, and
the pepper and form the mixture into 10 meatballs. In a large skillet brown
the meatballs in the oil over high heat, turning them often. Transfer the
meatballs to the sauce with a slotted spoon and simmer the mixture,
stirring occasionally, for 30 minutes. The dish improves in flavour if it
is cooled and chilled, covered, overnight or up to 2 days.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Jambalaya
Categories: Main dish
Servings: 6
1/4 c Butter 1 c Chopped onion
2 Cloves garlic, crushed 28 oz Can tomatoes
1 1/2 c Long grain rice 1 ts Basil
1 ts Salt 1/2 ts Pepper
1/4 ts Cayenne 1 tb Soup mix
1/2 c Chopped green pepper 1/2 c Sliced celery
1/4 c Parsley, dried 1 lb Shrimp uncooked
3 Chicken breasts cook cube 6 Sliced mushrooms
Heat butter in tight, fully covered saucepan. Add onion and garlic, cook
over low heat for 5 minutes. Add tomatoes and juice and bring to a boil.
Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix.
Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If
necessary, add a little water or tomatoe juice and cook for another 5
minutes. Transfer to a casserole dish and add shrimp, chicken and juices,
sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes
350 degrees F till shrimp are cooked, but not overdone.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Jerk Chicken
Categories: Poultry, Main dish
Servings: 4
1 tb Ground allspice 1 tb Dried thyme
1 1/2 ts Cayenne pepper 1 1/2 ts Black pepper
1 1/2 ts Ground sage 3/4 ts Grated nutmeg
3/4 ts Cinnamon 2 tb Salt
2 tb Garlic powder 1 tb Sugar
1/4 c Soya sauce 3/4 c Vinegar
1/2 c Orange juice 1/4 c Olive oil
1 c Minced onion 3 Green onions
4 Chicken breasts, halves
In large glass or ceramic bowl combine allspice, thyme, cayenne pepper,
black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly
whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive
oil. Add onion and green onion. Combine well. Add chicken and allow to
marinate 1 hour at room temperature or over night, covered in refrigerator.
If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6
min. each side. Chicken may also be broiled indoors 5-6 min. each side.
Either way, brush well with marinate while cooking. For hotter flavour,
double amounts of first 7 ingredients.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Kale And Potato Soup
Categories: German, Soups
Servings: 6
4 Potatoes; medium 2 tb Vegetable oil
8 c Water 1 ts Salt
1/2 ts Pepper 2 lb Kale; fresh
1/2 lb Garlic sausage; *
* Garlic Sausage should be the smoked kind, cooked and sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20
to 30 minutes or until potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to potato liquid. Add
salt and pepper and simmer for 20 minutes. Wash kale discarding all tough
leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add
sausage. Simmer gently for 5 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Kit's Chocolate Mousse
Categories: Desserts
Servings: 12
18 oz Semisweet chocolate 2 c Heavy cream; well chilled
6 Egg 2 tb Confectioner's sugar
2 tb Creme de cacao 1 tb Vanilla extract
1. Melt the chocolate over hot water. Let it cool until only warm. 2.
While the chocolate cools, whip the cream until it forms medium-stiff
peaks. Do not overbeat or the mousse will lose some of its smooth, light
texture. 3. Separate 4 of the eggs and set the whites aside. Combine yolks
with the 2 remaining whole eggs in the bowl of an electric mixer. Beat
until eggs are thick and lemon colored, around 5 minutes. While the yolks
are beating, place the 4 egg whites in a clean copper or stainless steel
bowl and whisk, preferably by hand, until the whites start to stiffen.
Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4.
Working quickly, add the cooled melted chocolate and a scoop of the whipped
cream to the egg yolks. Stir until smooth, then add the remaining cream.
When it is fully incorporated, add the liqueur and vanilla, then fold in
the whites until just blended. 5. This mousse can be poured into small
individual serving dishes or into 1 larger dessert dish. Chill at least 4
hours before serving. (Chilling it overnight intensifies the flavor.) The
mousse may be frozen for up to 2 weeks. Remove from the freezer and let it
sit in the refrigerator overnight before serving. VARIATION: Make a Brownie
Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse.
Chill for 4 hours, then pipe whipped cream on top.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Konigsberg Meatballs
Categories: German, Meats
Servings: 4
---------meatballs---------- 1 Hard roll
3/4 c Water 1 lb Ground beef; lean
1 Bacon; strip, diced 4 Anchovy fillets; diced
1 Onion; small, chopped 1 Egg; large
1/2 ts Salt 1/4 ts Pepper; white
-----------broth------------ 6 c Water
1/2 ts Salt 1 Bay leaf
1 Onion; small, peeled, halved 6 Peppercorns
-----------gravy------------ 1 1/2 tb Butter or margarine
1 1/2 tb Unbleached flour 1 tb Capers
1 Lemon juice; of 1/2med.lemon 1/2 ts Mustard; prepared
1 Egg yolk; large 1/4 ts Salt
1/4 ts Pepper; white
Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it
dry; place in mixing bowl with the ground beef. Add the bacon, anchovy
fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by
boiling the water, seasoned with salt, bay leaf, onion, and peppercorns.
Shape the meat mixture into balls about 2 inches in diameter. Add to the
boiling broth and simmer over low heat for 20 minutes. Remove meatballs
with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy,
heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring
constantly. Slowly blend in 2 cups of reserved broth. Add the drained
capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small
amount of the sauce to blend with the egg yolk. Stir egg yolk back into the
sauce. Season with salt and pepper. To Serve: Place reserved meatballs
into the gravy and reheat if necessary. Serve on a preheated platter.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Koorma Vegetable Curry
Categories: Vegetables
Servings: 6
2 tb Margarine 1 Hopped onion
4 Garlic cloves 14 oz Can plum tom w liquid, chop
4 oz Can mild chiles drained chop 1 ts Grated ginger, salt, cumin
1 ts Coriander, dry mustard 1/2 ts Turmeric, nutmeg, cinnamon
2 Potatoes, peeled and diced 3 c Bite sized cauliflower
2 Large carrots 3 tb Chopped fresh cilantro
2 c String beans, 1 in. pieces 1 c Plain low fat yogurt
Heat margarine in wok. Add onion saute until translucent. Add garlic
continue until onion golden. Add tomatoes, chiles, ginger, salt and
spices. Bring to a simmer, then stir in potatoes, cauliflower, and
carrots. Cover and simmer over medium-low heat for 10 min., stirring
occasionally, then stir in the cilantro. Simmer for another 20 min over
low heat, until vegetables and tender but firm. While cooking, there
should be enough liquid to form a sauce; if needed add additional water,
but not so much that becomes soupy.Steam string beans separately until
bright green and crisp tender. Stir into vegetable mixture. Remove from
heat and stir in yogurt. Serve at once.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Leek And Potato Gratin
Categories: Main dish, Vegetables
Servings: 8
2 tb Margarine 2 Lg leeks, white part chopped
1 Red bell pepper, diced 3 Matzos, broken
1 c Hot water 4 Potatoes, baked, peel, slice
6 oz Evaporated skim milk 1 Salt and pepper
1 c Grated mozzarella 1 Minced chives for top
Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover
until wilted. Add red pepper saute 5 min.Combine matzos with water in
bowl, soak 3-5 min. until soft. Drain, squeeze out excess water.Combine
leek mixture and matzos with remaining ingredients, except cheese and
chives. Stir until fully mixed. Pour into an oiled shallow 2 qt.
casserole. Sprinkle cheese over top followed by chives.
Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Lemon Coleslaw
Categories: Salads
Servings: 6
1/2 c Mayonnaise 1/2 c Sour cream
1/4 c Fresh lemon juice 2 tb Dijon mustard
2 tb Olive oil 2 tb Sugar
1 tb White wine vinegar 1 tb Prepared horseradish
1 ts Salt 1/2 ts Celery seeds
1/2 ts Pepper 8 c Shredded cabbage (about 1 1/
1/2 Red bell pepper (cut into ma 1/2 Green bell pepper (cut into
1/4 Red onion (cut into matchsti 1 Carrot, shredded
2 tb Chopped fresh parsley 2 ts Grated lemon peel
Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing
until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers,
onion, carrot, parsley and lemon peel in large bowl. Toss with enough
dressing to season to taste and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lentil Soup With Franankfurters
Categories: German, Soups
Servings: 4
1 c Lentils; dried quick-cooking 6 c Water
2 Bacon; slices, diced 1 Leek or green onion; *
1 Carrot;large, finely chopped 1 Celery;stalk, finely chopped
1 Onion; finely chopped 1 tb Vegetable oil
2 tb Unbleached flour 1 tb Vinegar
4 Frankfurters; thickly sliced 1 tb Catsup; tomato
1 ts Salt 1/4 ts Black pepper
* Leek or Green Onion should be finely chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of
water to a boil. Add the lentils, bacon, leek or green onion, carrot and
celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a
frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour
over onion, and stir. Lower heat, stir constantly, and cook until the
flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot
lentil soup into the browned flour; beat with a wire whisk until
well-blended. Beat in vinegar. Add contents of frypan to lentil pan and
stir together. Cover and simmer for 30 minutes or until lentils are soft.
Add the frankfurters and catsup. Cook to heat frankfurters through. Season
with salt and pepper and serve hot.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Liver And Onions
Categories: Meats, Main dish
Servings: 3
1/2 lb Calf or beef liver * 2 Med. onions, sliced
2 tb Vegetable oil 1/4 ts Pepper
1/4 ts Ground sage 2 ts Soy sauce (importedif avail)
1 tb Lemon juice Chopped parsley
* Liver should be sliced from 1/4 to 1/2-inch thick.
~---------------------------------------------------------------------
~---- Cut liver into serving pieces. Mix onions, oil, pepper and sage in
1-qt casserole. Cover and microwave on high (100 until onions are crisp
tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest
pieces to outsied in 9- inch pie plate. Spoon onions evenly over liver.
Cover tightly and microwave on high (100%) 3 minutes; turn pie plate
one-half turn. Micro- wave until liver is no longer pink, 1 to 3 minutes
(do not overcook). Let stand 3 minutes. (Liver will continue to cook while
standing.) Sprinkle with lemon juice and parsley just before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Macaroni Bake, Low Cal
Categories: Main dish, Low-cal
Servings: 5
2 c Macaroni, cooked 1 Onion, chopped
2 tb Margarine 1/4 c Flour
2 c Skimmed milk 2 ts Dill weed
2 ts Parsley 1/8 ts Garlic powder
1/2 ts Pepper 2 c Low fat cottage cheese
1/3 c Bread crumbs 1 pn Paprika
Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk,
little at a time until thick. Add spices. Add cheese. Add macaroni. Pour
into shallow pan. Top with crumbs and paprika. Bake 45 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mandarin Hot And Sour Soup
Categories: Soups
Servings: 4
8 c Soup stock, 6-8 cups 1/4 lb Pork, lean
1/2 Square bean curd (optional) 1/4 c Shredded bamboo shoot
3 Dried black mushrooms 2-3* 2 tb Sliced can button mushrooms
4 Dried wood ears (optional)* 2 Stalks green onion, chopped
1 Slice cooked ham, shredded** 4 tb Vinegar
1 ts Chili oil (optional) 1/4 Hite pepper
3/4 ts Salt 1/2 ts Sesame oil
1/2 ts Sugar 1 tb Soy sauce
2 Eggs lightly beaten 3 tb Cornstarch in 3 t water
* Soaked and shredded. ** Optional Bring soup stock to a boil, add
shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add
remainder of ingredients and seasonings (except cornstarch, eggs, and green
onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and
turn off heat. Slowly pour in beaten eggs in a thin stream while stirring.
Serve immediately. Garnish with green onion.
If soup is to be prepared ahead of time, do not add cornstarch and eggs
until serving time. Otherwise the egg will be overcooked and spoil the
appearance. Soup should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with different amounts of
vinegar.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mango Salsa
Categories: Sauces
Servings: 4
1 Mango 1 Jalapeno peppr
2 tb Fresh corriander 1 Juice of 1 lemon
1 ts Olive oil
Dice Mango, jalapeno pepper and fresh coriander very finely. Combine. Add
lime juice and olive oil. Serve the soup with a generous dollop of sour
cream and another generous dollop of Mango Salsa on top of the sour cream.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Manitoba Wild Rice
Categories: Pasta
Servings: 4
1 c Wild rice 4 c Water
1 ts Salt 6 Slices bacon
2 Onions, chopped 1 Sweet green pepper chopped
3 Stalks celery, chopped 1 1/2 c Sliced mushrooms
2 tb Butter 1/4 c Beef stock or water
Salt and pepper to taste
Rinse rice in colander with cold running water. In large saucepan, bring
water and salt to boil; add rice; reduce heat to medium low and simmer,
covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat,
fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel;
pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet;
add onions and cook, stirring 3 to 5 minutes or until tender. Add green
pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable
mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake
covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season
to taste with salt and pepper..
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Maple Glazed Carrots
Categories: Vegetables
Servings: 4
8 Medium sized carrots 1/2 c Fresh orange juice
1 Rind, of orange grated 3 tb Maple syrup
1 Pinch of mace or nutmeg 3 tb Butter
Peel carrots; but into sticks. Pour the orange juice into a 4 cup
microwave safe dish. Heat 1 minute at high . Add the carrots and the
orange rind. Stir to coat the carrots with the orange juice. Cover and
microwave 8 to 9 minutes at high. Stir again, then add the remianing
ingredients. Microwave, uncovered 2 minutes at high. Stir then check for
doneness. If necessary, cook another 1 minute at High.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Marbled Chocolate Cheesecake (lo Cal)
Categories: Cakes, Low-cal
Servings: 10
2/3 c Skim milk 1/4 c Skim milk
1 Envelope unflavoured gelatin 6 tb Sugar
2 Eggs, separated, room temp. 2 ts Vanilla extract
12 oz Low fat cottage cheese 3 tb Unsweetened cocoa
---chocolate crumb crust---- 1/2 c Vanilla wafer crumbs
1 tb Unsweetened cocoa 1 1/2 tb Butter or marg. melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set
aside. In container of blender, sprinkle gelatin over remaining 1/4 cup
cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and
blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at
medium speed until well mixed. Add cottage cheese; blend at high speed
until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture
begins to thicken. Combine 1 T sugar and cocoa; add to blender container
and blend until mixed. Pour chocolate mixture into large bowl. Chill,
stirring occasionally, until mixture mounds when dropped from spoon.
In small bowl with electric mixer at high speed, beat egg whites until
foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold
beaten whites into chocolate mixture; pour chocolate mixture into prepared
crust. Spoon large dollops of vanilla mixture over chocolate; with knife or
spatula, gently swirl to create marbled effect. Cover; refrigerate until
firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine
crumbs and cocoa; add butter and stir until evenly blended. Press mixture
evenly on bottom of 9 in. springform pan.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Margarita Sunrise
Categories: Beverages
Servings: 6
1 Lime; cut into halves Granulated sugar
3 c Cracked ice 1/4 c Powdered sugar
1 c Tequila 6 oz Frozen orange juice; *
* Use 1 6-ounce can of thawed frozen concentrate.
~--------------------------------------------------------------------- ~---
Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in
granulated sugar. Squeeze juice from both lime halves into blender
container. Add remaining ingredients. Cover and blend on high speed until
foamy.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Marinade For Steak
Categories: Sauces
Servings: 4
1 c Olive oil 1/2 c Sherry vinegar
Or: 1/2 c Wine; red or white
Or: 1/4 c Lemon juice
2 tb Soy sauce 2 Garlic cloves; sliced
Coarsely ground pepper 2 tb Freshly chopped herbs
1 ts Italian seasoning Red peppercorns; if desired
1 tb Worcestershire sauce 1 ts Sugar
"... Ingredients in a marinade can be varied, but it is important to use
wine, vinegar, lemon juice, or some acidic liquid to break down the
connective tissues. This process will make the steak more tender.
Remaining marinade ingredients add flavor." Use a good-quality olive oil or
walnut oil; add good-quality wine or vinegar and a combination of fresh and
dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade.
1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange
meat in shallow glass dish; pierce with a fork. Pour marinade over meat;
turn to coat. Cover and refrigerate several hours or overnight, turning
meat occasionally. 2. Remove meat from marinade; pat dry. Remove any
pieces of spices or herbs that may stick to meat. This recipe is a steak
marinade, but the ingredients can be adapted for other meats using the same
techniques.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Marinated Mushrooms
Categories: Vegetables
Servings: 8
1 c White wine 1/2 c White wine vinegar
2 tb Brown sugar 2 Cloves garlic, minced
1/4 c Sliced green onion 1/4 c Diced red pepper
1 ts Hot red pepper flakes 1 lb Small fresh mushrooms, trim
1/2 ts Salt 1/4 ts Ground black pepper
1/2 ts Oregano leaves
Combine wine, viinegar, sugar, garlic, green onion, red pepper and red
pepper flakes in 8 cup microwaveable casserole. Cover; microwave at high 3
to 5 minutes or until mixture is simmering. Add mushrooms. Cover;
microwave at high 6 to 8 minutes or until mushrooms are tender but not
mushy. Stir partway through cooking. Stir in salt, oregano and pepper.
Let stand, covered, for 30 minutes. Transferr to covered jar or container.
Regrigerate up to 1 week.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Marinated Tomatoes
Categories: German, Vegetables
Servings: 4
4 Tomatoes; large * 1 c Vegetable oil
1/4 c Wine vinegar 1/4 ts Mustard; dry
1 ts Salt 1/4 ts Black pepper
1 Garlic; clove, large, minced 1 tb Basil; fresh, chopped
2 Thyme; sprigs, fresh,chopped 1 Marjoram; fresh, sprig, chop
1 tb Scallion; minced
* Tomatoes should be peeled and sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Place tomato slices in serving bowl. Combine remaining ingredients and
pour over tomatoes. Toss lightly. Chill for 1 hour or longer before
serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Marions Best Ever Apple Pie
Categories: Pies, Desserts
Servings: 8
-----------pastry----------- 2 c All purpose flour
3 oz Ea cold butter and cold lard 5 tb Ice cold water
----------filling----------- 5 Large tart apples (spy)
1 ts Ground cinnimon 1/2 c Brown sugar
2 tb Lemon juice 1 ts Heaping of bread crumbs
----------egg wash---------- 1 Egg yolk
2 tb Milk
To make pastry, cut butter and lard into flour with pastry blender until
mixture resembles coarse crumbs. Scatter water on mixture, mixing with
fork until dough forms a ball. Wrap in plastic wrap and chill about 30
minutes. Divide into 2 balls. Roll out one portion to fit a 9 inch pie
pan, leaving 1 inch of pastry at edge. Preheat oven to 425 degrees F.
Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon
juice in a bowl. Sprinkle heaping teaspoon flour or bread crumbs evenly
over pie shell. Arrange apples slices on top, leaving as little space
between slices as possible. Pile slices high but do not mound in centre.
Roll out other half of dough to fit top of pie. Brush edge of bottom crust
with egg wash made by blending beaten egg yolk with milk. Place top layer
of dough on pie. Tuck top layer under bottom layer of dough around edge of
pie. Crimp edges with fingers to form fluting. Prick pie with fork in at
least a dozen places to let steam escape. Brush with eggwash. Bake 15
minutes. Reduce oven temperature to 400 degrees F and bake 15 minutes, then
reduce to 325 degrees F and bake 20 minutes more, or until crust is golden
brown.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mark's Famous Po-boy
Categories: Main dish
Servings: 4
1 1/2 lb Beef; roast 1/2 Onion; diced
1/2 Bell pepper; diced 5 oz Hickory smoked worcestershir
2 tb Peanut oil 1 ts Seasoning salt
3 tb Mayonnaise 8 Swiss cheese; sliced
2 Soft french bread
Calories per serving: 350 Fat grams per serving: 25 Approx. Cook Time:
:30 Cholesterol per serving: 20 The roast should be slightly frozen for
best results in cutting, as this allows you to slice the roast very thin.
Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes.
While meat is marinating Saute onions, bell peppers and 1/2 tsp of
seasoning salt in peanut oil. Remove vegetables from skillet and cook meat
in skillet until just browned adding remaining seasoning salt. Add the the
onions and bell peppers to meat and allow to cook for another 10 minutes.
Place french bread open face under heat under broiler until crisp. Place
meat mixture on top of the bread, cover with swiss cheese, and broil until
cheese has melted. Add mayonaise and serve with leftover juices.
Mum-Mum-Mummmm.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Martini Steak
Categories: Main dish, Meats
Servings: 4
3 tb Gin 2 tb Vegetable oil
1 tb Dry vermouth 2 Garlic cloves crushed
1/2 ts Dried basil 1/2 ts Dried marjoram
1/4 ts Salt 2 5 oz rib eye/sirloin steaks
6 Pimento stuffed olives Dash of angostura bitters
In a shallow dish, combine all ingredients except meat and olives. Score
steaks with shallow crisscross cuts on one side; add to marinade. Marinate
at room temperature for two hours; turn several times. Remove steaks, save
marinade. Broil or place on hot grill about three inches from heat. Cook
four minutes per side for rare; six minutes for medium; baste meat several
times with marinade. Garnish with olives on a toothpick.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mashed Potatoes With Horseradish
Categories: German, Vegetables
Servings: 4
5 Potatoes; medium ;boiling water
1/2 ts Salt 2 tb Butter
Pepper; freshly ground 1/2 c Sour cream
1 tb Horseradish 2 ts Parsley; minced
Peel and quarter potatoes. Cook in boiling salted water in medium-size
saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add
sour cream, horseradish, and minced parsley. Whip as for mashed potatoes.
Place in serving bowl; top with 1 T melted butter and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mayonnaise Chocolate Cake
Categories: Cakes, Desserts
Servings: 16
3 c Flour; unbleached, sifted 1/3 c Cocoa; baking
3 ts Baking soda 1/2 ts Salt
1 1/2 c Mayonnaise or salad dressing 1 1/2 c Sugar
1 1/2 c ;cold water 1 1/2 ts Vanilla extract
-fluffy chocolate frosting-- 1 -----------------------
1 c Brown sugar; packed 3 tb Half and half or light cream
3 tb Butter or regular margarine 1/3 c Chocolate chips; semisweet
1/2 ts Vanilla extract
Sift together flour, cocoa, baking soda and salt; set aside. Combine
mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium
speed until blended. Gradually beat in cold water and vanilla.
Add dry ingredients to mayonnaise mixutre, beating until well blended,
about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake
in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool
in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares.
FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in
a saucepan. Cook over medium heat, stirring constantly, until mixture
comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips
and vanilla. Beat with electric mixer at high speed until of a spreading
consistency. NOTE: This recipe is included in this file as it is a classic
Chocolate Cake and I have looked for the recipe for years before finding
it.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Meat Patties
Categories: Main dish, Pasta
Servings: 6
----------stuffing---------- 2 tb Fat
1 lb Veal or pork, diced 3 tb Water
1 Onion, sliced 1/4 lb Mushrooms, sliced
Salt and pepper 1 tb Dill leaves
-----------dough------------ 2/3 c Butter
2 1/2 c Flour 2 ts Baking powder
2 Egg yolks 1 Egg
3 tb Sour cream 1 Egg white
Heat fat in the skillet and brown meat on both sides. Remove to a
saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2
hours. For the last 1/2 hour add mushrooms. Grind everything. Add
seasoning, and mix well. To make dough: Cut the butter into the flour
with a knife and rub in with fingertips. Add baking powder, egg yolks, egg
and sour cream. Knead dough for few minutes. Roll out 2 rectangles 18 x 6
inches. For a line of stuffing 1 inch off one long side of each rectangle.
Fold the dough over the stuffing, brush with egg white. Cut into 26
patties. Place on a buttered cookie sheet. Bake in a moderate 350 degrees
F. oven for 35 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Meatballs In Chile Sauce
Categories: Appetizers, Meats, Mexican
Servings: 8
3 Corn tortillas; * 1/2 c Milk
1/2 lb Ground beef 1/2 lb Ground pork
1/2 lb Ground ham; smoked, cooked 1/4 c Onion; chopped, 1 small
1 Clove garlic; finely chopped 1 ts Cumin; ground
1 ts Oregano leaves; dried 1/2 ts Salt
1/4 ts Pepper 1 c Basic red sauce; **
1 c Beef broth
* Corn Tortillas should be 6 inches in diameter and should be cut into
** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican
~--------------------------------------------------------------------- ~---
Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in
remaining ingredients except basic red sauce and broth. Shape into 1-inch
balls. Heat basic red sauce and broth to boiling in 10-inch skillet;
reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Meringue Tarts With Strawberries
Categories: Desserts
Servings: 8
1 c Sugar 1/2 ts Baking powder
1/8 ts Salt 3 Egg whites
1 ts Vanilla 1 ts Vinegar
1 ts Water 1 Fresh sliced strawberries
Sift the sugar with the baking powder and salt. Combine the liquids. Add
the sugar, 1/2 t at time, to the egg whites, alternating with a few drops
of the liquid, beating constantly. When all combined, continue to beat for
several minutes. Place large spoonfuls on baking sheet and shape into
shallow cups. Bake at 225F for 45 min. to 1 hr. Remove the meringues form
the sheet quickly and cool them on rack. Fill with strawberries. Cal: 122,
Fat: trace.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mexican Shrimp Cocktail
Categories: Fish/sea, Appetizers, Mexican
Servings: 6
1 c Water 1/3 c Lime juice
1 Clove garlic; finely chopped 2 ts Salt
Pepper; dash of 24 Shrimp; raw, *
1 Avocado; peeled and chopped 2 Jalapeno chiles; **
1/4 c Tomato; chopped 2 tb Onion; chopped
2 tb Carrot; finely chopped 2 tb Cilantro; fresh, snipped
2 tb Vegetable or olive oil 1 1/2 c Lettuce; finely shredded
Lemon or lime wedges
* Shrimp should be peeled and deveined. ** Jalapeno Chiles should be
seeded and finely chopped.
~--------------------------------------------------------------------- ~---
Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart
Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add
shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove
shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer
liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing
ingredients except shredded lettuce and lemon wedges in a glass or plastic
bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4
cup lettuce on each of 6 serving dishes. Divide shrimp mixture among
dishes. Garnish with lemon wedges.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mexican Tea Punch
Categories: Beverages
Servings: 8
2 c Tequila 2 c Tea; strong, cold
1 c Pinapple juice 1/4 c Honey
1/4 c Water 1/4 c Lime juice
1/4 c Lemon juice 1 1/2 ts Cinnamon; ground
1 1/2 ts Aromatic bitters
Mix all ingredients; refrigerate until chilled. Stir before serving. Serve
over ice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mile-high Chocolate Cake
Categories: Cakes, Desserts
Servings: 16
1/2 c Cocoa; baking 1/2 c ;hot water
2 ts Baking soda 1/2 c Vegetable shortening
2 c Sugar 2 Eggs; large
2 ts Vanilla extract 2 1/2 c Flour; unbleached, sifted
1 c Buttermilk -------cocoa frosting-------
1/2 c Butter or regular margarine 1 oz Baking chocolate
1 lb Confectioners' sugar; sifted 1 Egg white; large
1 ts Vanilla extract 1 ts Lemon juice
3 tb Milk
Combine cocoa, hot water and baking soda in a small bowl. Let stand while
mixing other ingredients. Cream the shoretening and sugar together in a
mixing bowl, using an electric mixer set on medium speed, until light and
fluffy. Add eggs, one at a time, beating well after each addition. Beat in
vanilla and cocoa mixture. Add flour alternately with the buttermilk to
creamed mixture beating well after each addition. Pour batter into 3
greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350
degree F. oven for 25 minutes or until cakes test done. Cool in pans on
racks for 10 minutes. Remove from pans; cool completely on racks. To
assemble cake, place one cake layer on serving plate. Spread with Cocoa
Icing.
Top with second cake layer and spread a layer of frosting. Top with third
cake layer and frost sides and top with remaining frosting. COCOA ICING:
Combine butter, and chocolate in the top of a double boiler. Place over hot
water; stir until melted. Remove from heat; cool to room temperature. Sift
confectioners' sugar into a large mixing bowl. Make a well in the center
and add egg white, vanila, and lemon juice. Pour in the chocolate mixture.
Blend until smooth, using an electric mixer set at medium speed. Add milk
to make frosting of a spreading consistency.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Miniature Cheesecakes
Categories: Desserts, Cakes
Servings: 8
10 Wafers 8 oz Cream cheese
1/3 c Granulated sugar 1 Egg
2 ts Fresh lemon juice 1 ts Grated lemon rind
1/2 ts Vanilla
Preheat oven to 35 degrees F. Line muffin tins with papper baking cups.
Place vanilla wafter in each cup. Beat remaining ingredients together until
light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20
minutes. Garnish with sour or whipped cream, nuts, fruit or shaved
chocolate.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Molasses Brown Bread
Categories: Breads
Servings: 4
2 1/2 c Whole-wheat flour 1 1/2 c Wheat germ
1/3 c Brown sugar 1/2 ts Salt
1 c Raisins; mixed dark & light 2 ts Baking soda
1 7/8 c Buttermilk 1/3 c Molasses
Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine
flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
well. In a second mixing bowl, mix baking soda, buttermilk and molasses,
using a wooden spoon. This misture will start to bubble. Immediately mix
it into the dry ingredients. Spoon the batter into the greased pan. Bake
at once. The bread is done when a toothpick comes out clean, about 1 hour.
Turn out of the pan and cool on a wire rack. Makes 1 loaf.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mushroom Cups
Categories: Appetizers
Servings: 32
1 c Chopped onions 2 c Chopped mushrooms
3 tb Margarine 1/2 c Chopped parsley
2 Egg yolks 3/4 c Grated mozzarella cheese
1/2 c Grated parmasean cheese 1 ts Salt
8 Sliced white bread 1/2 c Melted butter
Saute onions and mushrooms in margarine. Remove from heat. Add parsley,
eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut
into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in
melted butter and arrange in miniture muffin tins. Fill each with
mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mushroom Soup
Categories: Appetizers, Soups
Servings: 8
2 Carrot 1 Parsley root
2 Celery stalks 2 Onions, sliced
4 c Salted water 1 lb Mushrooms, sliced
1 c Water 1 Salt and pepper
2 tb Instant flour 1/4 c Cold water
1/2 c Sour cream 1 tb Dill leaves
1 lb Rhubarb finely chopped 1 Noodles, fine macaroni
Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20
minutes. Strain. Cook the mushrooms and second onion in 1 cup water for
10 minutes. Add salt and pepper. Combine with vegetable broth, add the
flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour
cream, dill and parsley. Add noodles, fine macaroni.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mushroom Strudel
Categories: Appetizers
Servings: 16
3 tb Butter 1 Large onion, chopped
1/3 c Diced sweet red pepper 2 Cloves garlic minced
7 c Sliced mushrooms 1/2 ts Salt
1/2 ts Pepper 1/2 ts Thyme
2 ts Lemon juice 1/2 c Diced black forest ham
1/2 c Shredded mossarella cheese 1/4 c Minced fresh parsley
2 tb Fine bread crumbs 8 Sheets phyllo pastry
1/3 c Melted clarified butter 2 ts Dijon mustard
1/4 c Grated parmesan cheese
In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often, until
mushrooms are tender and all moisture has evaporated. Season with salt,
pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella
cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool.
Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry
lightly with melted butter; stack neatly one on top of the other. About 1
inch from one long edge of phyllo pastry, spread half of mustard in a 2
inch wide strip, leaving a 1 inch border on both sides. Over mustard,
spread half of the mushroom filling. Dust filling and phyllo pastry with
half the parmesan cheese. Turn up bottom edge of pastry over mushroom
filling; turn both side edges in the brush this exposed phyllo pastry on
bottom and edges with butter. Roll up, jelly roll fashion, loosely but
compactly. Place, seam down, on baking sheet. Repeat with remaining
phyllo pastry, butter, filling and parmesan cheese. Brush top with butter;
with sharp knife cut 8 slits on diagonal, on top of each roll, through top
2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes
or until pastry is golden and crisp. Let cool for about 5 minutes before
slicing.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Mushrooms In Cream Sauce
Categories: German, Vegetables
Servings: 4
2 lb Mushrooms; fresh 1/4 lb Bacon; diced
1/4 c Butter or margarine 2 Onions; large, diced
1 c White wine 1/2 ts Salt
1/4 ts Pepper 1/4 ts Paprika
Nutmeg; pinch of Mace; pinch of
1 c Cream; heavy Lemon juice; 1/2 med lemon
2 Parsley; sprigs
Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large
pan until lightly browned. Remove from pan and reserve. Add the butter to
the pan drippings. Add onions; saute until lightly browned. Add mushrooms;
cook until tender, stirring often. Stir in wine, salt, pepper, paprika,
nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the
heat, add the cooked bacon, cream and lemon juice. Reheat until just warm.
Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles
or dumplings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Nachos
Categories: Appetizers, Mexican
Servings: 4
6 oz Cheddar cheese; shredded, * 6 Jalepeno chilies; **
Tortilla chips;
* There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and
each cut into 6 slices.
~--------------------------------------------------------------------- ~---
Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and
1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla
chips with the tops only 3 to 4 inches from the heat until the cheese is
melted and serve hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: New Potato Salad
Categories: Salads
Servings: 8
2 lb Potatoes; new (approximatel 1 Dill cream dressing recipe
5 Green onions; finely choppe Salt & pepper to taste
A local restaurant serves a simple, but elegant, potato salad as part of
their Sunday Brunch menu. This is my own attempt at duplicating it. Stir
the chopped green onions into the Dill Cream Dressing. Add salt and pepper
to taste. You may also want to add more lemon juice or Dijon mustard at
this point, as this produces a fairly bland dressing. Slice potatoes (leave
skins on) about 1/4 inch thick. Place in a large bowl and fold in the
dressing. Serve chilled. Best made the day before so the flavors have a
chance to mingle. Source: Sallie Austin
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---------- Recipe via Meal-Master (tm) v7.04
Title: New Year's Pretzels
Categories: German, Desserts
Servings: 2
2 c Milk 1/2 c Butter or margarine
2 pk Yeast; active, dry 2 ts Salt
1/2 c Sugar 7 c Flour; unbleached
2 Eggs; large 1 c Confectioners' sugar
;water 1 ts Vanilla extract
1/4 c Almonds; chopped
Heat milk and butter until very warm (120-130 degrees F.). Mix yeast,
salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2
minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes.
Add enough flour to form a soft dough. Knead until smooth and elastic,
about 5 minutes. Place dough in a greased bowl. Let rise in a warm place
until doubled in bulk, about 1 hour. Punch dough down and let rise again
until doubled. (1 hour more). Divide dough in half. Shape pretzel as
follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in
diameter. Cross the ends leaving a large loop in the center. Flip loop
back onto crossed ends to form a pretzel. Repeat with remaining dough.
Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at
375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire
racks. Mix confectioners' sugar, water and vanilla to form a thin icing.
Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large
pretzels.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Noodles In Sesame Sauce
Categories: Salads, Appetizers
Servings: 2
10 oz Fresh chinese noodles Oil
-----spicy sesame sauce----- 1 1/2 tb Vegetable oil
3 Green onions white minced 3 Cloves of garlic, minced
1/2 x Piece of giner, minced 2 Small asian chilli peppers
3 1/2 ts Rice vinegar 2 tb Soya sauce
2 tb Sugar 1 1/2 tb Chinese sesame paste
1/2 c Chicken stock or broth 1 ts Sesame oil
----------garnish----------- 1 tb Roasted sesame seeds
Fresh coriander leaves chop 1/2 c Julienned carrots/cucumbers
Cook noodles, fresh or fried, until al dente. Drain and rinse in cool,
then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame
oil. (Cold, oiled cooked noodles can be stored in the fridge for several
days). SAUCE: In a small skillet, heat vegetable oil and saute onions,
garlic, ginger and chili peppers until garlic is soft but not brown. Turn
off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock.
Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to
room temperature. Pour sauce over chilled noodles and mix well. Heap
noodles on s platter and garnish with sesame seeds, coriander and julienned
vegetables.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Old Fashioned Coconut Oatmeal Cookies
Categories: Cookies, Desserts
Servings: 36
1 c Butter 1 c Granulated sugar
1/2 c Brown sugar 1 Egg
1 c Flour 1 c Old mill oates
1/4 c Wheat germ 3/4 c Coconut
1 ts Baking powder 1 ts Baking soda
1 1/2 c Chocolate chips or raisins
Cream butter, sugars and egg together thoroughly. Add flour, oats, wheat
germ, coconut, baking powder and baking soda. Mix well. Stir in raisins.
Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly
with floured fork. Bake at 350 degrees for 12-15 minutes or until golden.
Makes about 3 dozen.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Old German Muffins
Categories: German, Breads, Desserts, Muffins
Servings: 4
3/4 c Butter or margarine 1/2 c Sugar
2 Eggs; large 1 tb Rum
1 ts Vanilla extract 3 tb Milk
1/2 ts Cinnamon 2 ts Baking powder
2 1/4 c Flour; unbleached 1/4 c Almonds; ground
1 tb Orange rind; grated 1/4 c Raisins; if desired
Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix
cinnamon, baking powder, and flour. Add flour mixture to butter mixture.
Gently mix in almonds, orange rind, and raisins. Pour batter into greased
muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30
minutes, or until browned. Makes 18 muffins.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Old World Chocolate Cake
Categories: Cakes, Desserts
Servings: 12
1 1/2 c Cake flour; sifted 1 1/4 c Sugar
1/3 c Cocoa; baking 1 tb Instant coffee
1 1/3 ts Baking soda 3/4 ts Salt
2/3 c Vegetable shortening 1 c Buttermilk
1 ts Vanilla extract 2 Eggs; large
--sweetened whipped cream--- 1 c Heavy whipping cream
2 tb Sugar 1 ts Vanilla extract
Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt
together in a large mixing bowl. Add the shortening, 2/3 c of the
buttermilk and vanilla. Beat with an electric mixer, set on medium speed,
for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium
speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake
pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes
test done. Cool in pans on racks for 10 minutes. Remove from pans; and
completely cool. Place one cake layer on serving palte. Spread with
Sweetened Whipped Cream. Top with second cake layer. Frost cake with
remaining Sweetened Whipped Cream.
Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl
and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with
electric mixer, at high speed, until soft peaks form and mixture is of a
spreading consistency. DO NOT overbeat. (If you do, you will have butter.)
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---------- Recipe via Meal-Master (tm) v7.04
Title: Old-fashioned Sage Loaf
Categories: Hamburger
Servings: 8
2 lb Ground beef 2 x Eggs
1 c Quick-cooking rolled oats Medium onion, grated
1 c Canned applesauce 2 ts Salt
1/4 ts Pepper 1/2 ts Leaf sage, crumbled
1 tb Bottled steak sauce
Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt,
pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3;
unmold into a shallow baking pan. Score top in criss-cross pattern and
brush with steak sauce. Bake in moderate oven (350 degrees) for 1 hour and
15 minutes, or until brown.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Onion Chutney
Categories: Relishes
Servings: 1
6 c Chopped sweet onions 1/2 c Fresh lemon juice
2 ts Whole cumin seed 1 ts Whole mustard seed
1/2 ts Tabasco sauce 1/4 ts Red pepper flakes
2 ts Ground chili pepper 1/4 c Light brown sugar
1 Salt to taste
Combine all ingredients in heavy saucepan over medium heat. Bring to boil,
stirring frequently. When mixture comes to a boil, immediately remove from
heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2 pint
jars.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Onion Dip, Lo Cal
Categories: Relishes, Sauces
Servings: 1
1 c Cottage cheese, lo fat 1 tb Lemon juice
1/2 c Plain yogurt, low fat 1/4 c Green onion, chopped
1 ts Salt 1 pn Pepper
Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp,
crab, or curry as desired.In blender, process cottage cheese with lemon
juice until blended. Add other ingredients. Process just until mixed.
Refrigerate four hours, or overnight.Serving 1T: 10 cal; 0 fat; 1 mg
cholesterol; 96 mg sodium.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Onion Rings
Categories: Appetizers, Vegetables
Servings: 8
8 Large onions 1 1/2 c All purpose flour
4 tb Corn meal 4 tb Onion powder
2 ts Salt 1 1/2 c Milk
1 Large egg 1/2 c Water
1 tb Orange food color
Combine flour, corn meal, onion powder, salt, milk, egg and water in a
large mixing bowl and stir well and there are no lumps. Add food color if
you prefer a nicer color to the finished batter. Slice the onions thick
(about 1/2"). Use only the outer rings for best appearance and dip into
batter. Drop coated rings into deep fryer and cook until golden brown.
Drain on paper towels and serve. Great with Bar-B-Que!
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---------- Recipe via Meal-Master (tm) v7.04
Title: Orange And Onion Salad
Categories: Salads
Servings: 4
1 Head romaine lettuce 7 oz Mandarin oranges,drained
1 Toasted sliced almonds ----------dressing----------
2 tb Sugar 1/2 tb Salt
1 ts Tarragon 1/4 ts Pepper
2 Dashes tabasco sauce 1/3 c Vinegar
1 Egg yolk 3/4 c Vegetable oil
1/2 ts Dijon mustard
Place sugar, salt, tarragon, pepper, tabasco, mustard in blender. Slowly
add vinegar and blend well. Add egg yolk, and with blender running, slowly
add oil. Blend until desired consistency. Let dressing sit in a jar for 1
hour before using, to blend flavours. Shake well before using.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Orange Baked Chicken
Categories: Main dish, Poultry
Servings: 6
3 Chicken breasts, skin, split 1/4 c Minced onion
1/2 ts Paprika 1/2 ts Salt
1/4 ts Rosemary 1/4 ts Pepper
2 tb Flour 2 c Orange juice
Arrange chicken in shallow baking pan, breast side up, not overlapping.
Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice,
stir in the remaining juice and pour over the chicken.
Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender.
Serve the chicken over noodles or rice on a warm platter. Stir the pan
juices to blend and pour over the chicken.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Orange Poppyseed Dressing
Categories: Salads
Servings: 8
2/3 c Safflower or corn oil 1/4 c Lime juice
2 tb Orange juice 2 tb Orange rind; grated
2 tb Honey 2 tb Onion; minced
1 tb Poppy seeds Salt & pepper to taste
** I used peanut oil and minced green onions when I made this. I served it
on a salad of Boston lettuce with melon and chopped prosciutto. Slightly
toast the poppy seeds (method below). Place all ingredients in a screw-top
jar. Shake vigorously. Chill until serving. This dressing complements any
green salad, but the addition of some small chunks of cantelope, honeydew,
or star fruit to your greens will enhance the orange-honey flavor of the
dressing. Or try it over slices of cold roast pork with nectarine wedges
on watercress. Poppy Seeds: Did you know that it takes almost a million
seeds to make a pound? These tiny bluish-black gems come from the opium
poppy plant. But even if you eat a million, you won't experience any
narcotic effect. Connoisseurs say those imported from Holland taste best.
For even better flavor, seeds should be slightly toasted in a 350 degree
oven for about 5 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Oriental Bar-b-q Pork Tenderloin
Categories: Main dish, Meats
Servings: 8
8 lb Pork tenderloin (boneless) 1 1/3 c Soy sauce
2/3 c Oriental toasted sesame oil 4 Minced garlic cloves (large)
1 tb Ground ginger (fresh) 1 tb Msg (if desired)
19 oz Bottled bar-b-q sauce
Trim pork tenderloin of all fat (the sesame oil will prevent burning on the
grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves,
ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger
is not not clumping. Place pork into marinade and place in refrigerator for
6 to 8 hours (over- night if you prefer). Remove pork from marinade and
place on covered grill. Add wet wood to grill firepan to insure adequate
supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil,
1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve
over sliced pork tenderloins.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Oriental Beef And Pea Pods
Categories: Main dish, Meats
Servings: 5
1 Small head cauliflower 1 Med. green pepper *
1 lb Steak ** 1 Clove garlic, minced
1 Med onion, chopped 3 tb Soy sauce(imported if avail)
6 oz (1pkg) frozen pea pods 2 c Water
1/4 c Cornstarch 4 ts Instant beef bouilion
1/2 ts Sugar 3 c Hot cooked rice
* Green Pepper is to be seeded and cut up into small strips. ** Steak
is to be Tenderloin Tip or Round steak cut into paper-thin
~---------------------------------------------------------------------
~---- Break cauliflower into flowerets; cut each into 1/4-inch slices.
Combine cauliflower, green pepper, beef, and onion in 2-qt casserole.
Drizzle with soy sauce; stir lightly to coat evenly. Cover and microwave
on high (100%) 6 minutes; stir. Cover and microwave until meat is no
longer pink, 3 to 5 minutes. Add Frozen pea pods. Cover and microwave
until pea pods are thawed, 2 to 3 minutes. Mix water, cornstarch, bouilion
and sugar in 4-cup glass measure. Stir in juices from meat. Microwave
uncovered on high (100%) 2 1/2 minutes; stir. Microwave to boiling, 2 to 3
minutes. Stir into meat mixture. Serve over hot rice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Oriental Flavored Cucumber Salad
Categories: Salads, Ethnic
Servings: 4
1 English cucumber 1 tb Rice vinegar
1 tb Soy sauce 1 tb Vegetaqble oil
1/2 ts Oriental sesame oil 1/2 ts Salt
1/2 ts Sugar 1/4 ts Hot chinese chili paste
1 Small clove garlic, minced
Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar
with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste
and garlic. Mix dressing with cucumbers and serve at room temperature.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Oriental Pork
Categories: Meats, Main dish
Servings: 4
1 lb Bonless fresh pork shoulder* 1/2 c Water
1/2 c Orange juice 1/4 ts Salt
1/8 ts Pepper 3 tb Imported soy sauce
8 oz (1cn) water chestnuts, drain 16 oz (1cn) bean sprouts, drained
2 c Chinese cabbage, sliced thin 1 tb Cornstarch
1 tb Cold water 2 tb Chopped green onions
3 c Hot cooked rice
* Pork Shoulder should be cut into 1/4-inch strips.
~---------------------------------------------------------------------
~---- Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in
2-qt casserole. Cover and microwave on medium (50%) until pork is tender,
16 to 20 minutes, stirring every 3 minutes. Stir in drained water
chestnuts, bean sprouts and cabbage. Cover and microwave on high (100%)
until cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T
cold water in 4 c glass measure. Drain juices from meat mixture into
cornstarch mixture; stir well. Microwave on high (100%) until mixture boils
and thickens, 3 to 4 minutes, stirring every minute or so. Pour over meat
and vegtables. Sprinkle with onions and serve over the hot rice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Oriental Rhubarb Jam
Categories: Fruits, Sauces
Servings: 4
1 lb Rhubarb finely chopped 3 c Granulated sugar
1/2 ts Five spice powder 1/4 c Chopped candied ginger
Dash hot pepper sauce 3 tb Lemon juice
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
pepper sauce and lemon juice; blend well. Place over low heat, stirring
constantly until sugar dissolves. Bring to boil, skim off foam and cook
over medium heat, stirring frequenly, until mixture becomes transparent and
thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal.
Makes about four 6 ounce jars.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Our Marmalade
Categories: Fruits
Servings: 1
3 Whole oranges, seeded, chopp 3 Whole lemons, seeded, choppe
1 Water equal to whole fruit 1 Sugar equal cooked fruit
Measure chopped fruit and place in heavy saucepan. Measure equal amounts
of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5
minutes. Remove from heat, cover, and let stand in a cool place for 24
hours. Again bring to a boil and cook over high heat for 10 minutes.
Remove from heat, cover, and let stand in a cool place for another 24
hours. Measure out fruit mixture. Add equal amount of sugar. Again bring
to a boil over medium heat. Cook, stirring constantly, for another 15
minutes, or until mixture begins to gel. Remove from heat and immediately
pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Oven French Fries
Categories: Vegetables
Servings: 4
6 Medium potatoes 2 tb Oil
1 1 oz. good seasons italian * 1 tb Chopped fresh parsley
*Dressing, not mixed. Preheat oven to 350F. Peel potatoes and slice for
French fries. Lay out on paper towel, pat dry. Potatoes should be as dry
as possible. Put potatoes in a large bowl and drizzle with oil, tossing to
coat evenly. Lay in a single layer on a large baking sheet; sprinkle dry
dressing mix and parsley over all. Bake 25 min, then flip over only once.
Return to oven and increase temperature to 450F. Cook 3 to 5 min longer
until potatoes are tender and start to brown. Cal: 239, Fat: 7 g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Overnight Layered Salad
Categories: Salads
Servings: 6
3 c Shredded lettuce 2 c Shredded spinach
1/2 c Sliced radishes 2 c Cooked cubed chicken
1/2 c Celery cut diagonally 1 c Shredded chedder cheese
2/3 c Mayonnaise 1/2 ts Worcestershore sauce
1/4 ts Dry mustard 2 tb Sliced green onions
In salad bowl, layer ingredients in following order; half lettuce, half
spinach, radishes, chicken, celery, remaining lettuce remaining spinach and
cheese. Combine mayonnaise, worcestershire sauce and dry mustard. Spread
evenly over top of salad. Cover and chill several hours or overnight.
Garnish with sliced green onions. Toss just before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Ox Tail Soup
Categories: German, Soups
Servings: 6
2 lb Ox tails; disjointed or 2 Veal tails
1 Onion; medium, sliced 2 tb Vegetable oil
8 c Water 1 ts Salt
4 Peppercorns 1/4 c Parsley; chopped
1/2 c Carrots; diced 1 c Celery; diced
1 Bay leaf 1/2 c Tomatoes; drained
1 ts Thyme; dried, crushed 1 tb Unbleached flour
1 tb Butter or margarine 1/4 c Madeira
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering
for 30 minutes longer or until the vegetables are tender. Strain stock and
refrigerate for an hour or more. In a blender puree the edible meat and
vegetables and reserve. Remove fat from top of stock and reheat. In a
large, dry frypan brown flour over high heat. Cool slightly. Add the butter
or margarine, blend. A little at a time, add the stock and vegetables.
Correct seasoning and add madeira just before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pancakes With Mushrooms
Categories: Appetizers, Main dish
Servings: 7
-----------batter----------- 1 c Milk
2 Eggs 1 c Flour
1/2 c Water 1/2 ts Salt
3 tb Salad oil ----------stuffing----------
2 tb Butter 1 Onion, sliced
10 oz Mushrooms, sliced 2 tb Water
2 Slices white bread Salt and pepper
3 tb Bread crumbs 2 tb Butter
Heat the butter in a skillet, add onions, and fry until golden. Add
mushrooms and 2 tablespoons water, cover and cook on low heat for 5
minutes. Soak the bread in water, squeeze. Put everything through a
grinder, season with salt and pepper. Mix until creamy. Spoon a little of
the stuffing into the center of each pancake and fold the pancakes envelope
fashion to encase the suffing completely. Roll each stuffed pancake in
leftover batter and in bread crumbs. Fry in hot butter until golden on
both sides. Yields 15 pancakes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pasta Primavera
Categories: Main dish
Servings: 4
1/2 c Salted butter 3 c 35% cream
2 ts Fresh black pepper 1/2 c Tomato sauce
2/3 c (tl)carrots, zucchini, broc. 1 Enough fettuccine for 4
2 Egg yolks 2 tb Cream
Melt the butter in a large sauce pan. Add the cream and the pepper. Bring
to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the
cooked pasta. Remember to cook it al dente still slightly firm to the
bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the
mixture into the cream sauce and pasta. This will serve as a thickner.
Make sure the pasta is completely coated with the sauce and serve with some
parmesan cheese.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pasta Salad
Categories: Salads, Appetizers
Servings: 2
2/3 c Rotini noodles 1/2 c Frozen mixed vegetables
1/4 c Grated mozzarella cheese 2 tb Mayonnaise
1 tb Chopped basil or parsley 1/2 ts Dried oregano
Cook pasta in a pot of boiling salted water until tender. Drain and rinse
with cold water. Drain well. Add vegetables and cheese. Stir in
mayonnaise, basil or parsley and oregano.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pasta Salad With Chicken And Artichokes
Categories: Salads
Servings: 6
1 lb Pasta shells 2 tb Oil
1 1/2 c Mayonnaise 3 tb Lemon juice
3 tb Chopped parsley 1 ts Dried parsley
3 c Diced cooked chicken 6 oz Jar artichokes chopped and
1 Dash of tabasco 1 Toasted almonds
Cook pasta in large pot of boiling, salted water until tender, but firm, 8
to 12 minutes, stirring often. Drain well and rinse with cold water. Shake
out excess water and toss pasta with oil. Combine mayonnaise, lemon juice,
parsley and basil. Place pasta in large bowl. Add mayonnaise mixture,
chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a
decorative presentation, serve in avacado halves, in tomato cups or on
lettuce leaves. Yields 6-8 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pasta With Garlic And Eggs
Categories: Main dish, Cheese/eggs
Servings: 4
1/2 lb Dry pasta 2 Eggs, beaten
1/2 c Olive oil 4 Cloves of garlic
2 tb Parmesan cheese 1 Salt and pepper, taste
Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a
moment. Drain pasta, toss all ingredients together. Salt and pepper to
taste.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Peach Salad
Categories: Salads
Servings: 8
6 Peaches sliced 1/3 segments 5 Kiwi fruit peeled sliced
3 Juice of 3 oranges 1 Juice of 1 lemon
1 1/2 tb Sugar 4 Fresh mint leaves
Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar
to taste. Stir very gently to blend. Place mint leaves on top of fruit
and chill several hours.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Peanut Butter Rocky Road
Categories: Desserts
Servings: 8
6 oz (1 pk) semisweet choc. chips 6 oz (1 pk) butterscotch chips
1/2 c Peanut butter 3 c Miniature marshmallows
1/2 c Salted peanuts
Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl.
Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir
until melted and smooth. Mix in marshmallows and peanuts until evenly
coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate
until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pecan Pie 1
Categories: Desserts
Servings: 8
1/2 Butter; stick 3 Egg
1 c Sugar 1 c Karo; white
3 tb Corn meal 1 ts Vanilla
1 Salt; pinch 1 c Pecans; chopped
1 Pie shell
Calories per serving: 250 Fat grams per serving: 30 Approx. Cook Time:
1:30 Cholesterol per serving: 20 Add all ingredients together in bowl, and
mix well. Pour into pie shell, and bake 1 hour at 300 degrees. Allow to
cool and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pecan Pie 2
Categories: Desserts, Pies
Servings: 1
2 tb Butter or margarine 2 Large beaten eggs
1/2 c Dark corn syrup 1/3 c Sugar
2 ts Unbleached flour 1/4 ts Vanilla
Pecan pie pastry shell 1/2 c Pecan halves
In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100%
power for 30 seconds to 1 minute or till melted. Stir in beaten eggs, corn
syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5
minutes or till slightly thickened, stirring every minute. Stir in vanilla.
Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook,
uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the
dish a quarter-turn every 2 minutes. Cool before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pennsylvania Sweet Potatoes In Tangy Sauce
Categories: Vegetables
Servings: 10
6 Large sweet potatoes 1 c Sugar
1/2 c Lightly packed brown sugar 1/4 ts Ground ginger
2 tb Cornstarch 1 c Unsweetened pineapple juice
1 ts Lemon juice 1 tb Low fat margarine
Place sweet potatoes in a large kettle and add water to cover. Cook over
medium heat until barely tender; drain. Peel and cut potatoes into fourths.
Arrange in a medium size casserole. Preheat oven to 350F. While potatoes
are cooking, combine sugars, ginger and cornstarch in a small saucepan. Add
pineapple juice and lemon juice. Stir over medium heat until sugars are
dissolved and mixture starts to bubble; stir in margarine. Pour sauce over
potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. Cal:
149, Fat: trace.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pepper Steak Strips
Categories: Main dish, Meats
Servings: 5
1 Env. meat marinade * 1 lb Round steak **
1 Med. onion, chopped 2 tb Butter or margarine
1 ts Bottled brown boquet sauce 8 oz (1 can) stewed tomatoes
1/2 ts Dried thyme leaves 2 tb Unbleached flour
1/4 c Red wine or water 1 Med green pepper ***
8 oz (1 can) mushrooms **** 3 c Hot cooked rice
* Envelope of Meat Marinade From Store should weigh about .8 ozs. **
Steak should be cut into strips, about 1/8-inch thick and about *** Green
Pepper should be seeded and cut into strips. ****
Mushrooms should be stems and pieces, and should be drained.
~---------------------------------------------------------------------
~---- Prepare marinade as diredcted on envelope. Marinate beef as directed
on envelope; drain well. Cover and microwave onion and margarine in 2-qt
casserole on high (100%) 1 minute. Stir in bouquet sauce, tomatoes, and
thyme. Mix in beef. Cover and microwave 8 minutes; stir. Microwave on
medium (50%) 10 minutes. Shake flour and wine in tightly covered container.
Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce.
Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot
Rice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Perfect Apple Butter
Categories: Fruits
Servings: 1
6 c Sweet apples, peel and slice 1 c Apple cider
1 tb Ground cinnamon (optional)
Place apples and cider in heavy saucepan over medium heat. Cook, stirring
frequently, until mixture comes to a boil. Lower heat and simmer, stirring
frequently, for about 1 hour, or until apple slices have disintegrated and
butter is thick. Remove from heat. Stir in cinnamon. Vacuum seal. Makes 4
1/2 pint jars. From: Gourmet Preserves, Judith Choate.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Phipps Famous Shortbread
Categories: Cookies
Servings: 48
2 1/2 c Flour, all purpose 1 lb Butter, soft
1 c Fruit sugar 1 c Sifted rice flour
1/2 lb Belgian chocolate
Spread the all-purpose flour on a cookie sheet and place under a pre-heated
broiler about 4-5 inches from the element. Roast the flour, watching it
all the time until it is medium brown. Turn the flour with a spatula to
brown the other side. The entire procedure takes about three minutes and
gives the flour a rich nutty flavour. Let the flour cool.
Mix the soft butter with the fruit sugar and add the sifted rice flour.
Fold in the roasted flour and blend well. Chop the chocolate into chunks
just a little smaller than a sugar cube. Mix them into the dough, taking
care you don't soften the chocolate too much. Shape as desired. Bake at
300F for 1 hour. Cool, then store in an airtight container. Yield depends
upon size and shape.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pickled Mushrooms
Categories: Appetizers
Servings: 4
4 lb Small mushrooms 4 c Boiling water
1 1/2 tb Salt ----------marinade----------
1 3/4 c Water 15 Peppercorns
2 Bay leaves 2 1/2 tb Salt
3/4 c Sugar 3/4 c Vinegar
Cut the mushroom stems off at the cap level. Place the heads in boiling
salted water. Simmer till they sink to the bottom. Strain. Boil marinade
water with peppercorns and bay leaves for 30 minutes. Add salt and sugar.
Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms
in small jars. Cover with hot marinade. Close the jars. Keep refrigerated.
Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pierogi With Meat
Categories: Pasta
Servings: 9
----------stuffing---------- 2 c Leftover meat pieces
2 Slices wet bread squeezed 1 Onion, chopped
1 tb Bacon drippings Salt and pepper
3 Slices bacon, diced -----------dough------------
1 Egg 3 1/4 c Flour
Salt 1/2 c Water
1 1/2 tb Butter, melted 1 1/2 tb Bread crumbs
Grind the meat with bread. Add the onions which have been sauteed in the
drippings. Season with salt and pepper. To prepare dough, mix the egg
with the flour, add a dash of salt and as much water as needed to knead a
smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3
inch squares. Put a little of the stuffing on each square. Fold to form a
triangle, pinch the edges together. Cook in a large kettle with boiling
salted water on high heat for 5 minutes. Remove with a colander spoon to a
warmed serving platter. Add the bread crumbs to the butter and fry for a
few minutes on low heat. Pour over the pierogi.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pina Colada
Categories: Beverages
Servings: 1
1/4 c Crushed ice 1 oz Light rum; 2 t
1 oz Pineapple juice; 2 t 1/2 oz Cream of coconut; 1 t
Place all ingredients in blender container and blend on high speed until
foamy, about 30 seconds. Garnish with fruit, if desired.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pina Colada Sorbet
Categories: Desserts
Servings: 9
2 c 14. oz crush pineapple 1/2 c Cream of coconut
1/3 c Granulated sugar 1/3 c Water
1/4 c Dark rum
Place undrained pineapple and cream of coconut in largecontainer. Combine
sugar and water. Bring to boil over medium heat and boil 1 minute. Cool.
Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4
to 6 hours. Process in blender or food processor until smooth but not
completely thawed. Freeze until firm. Soften lightly before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pina Colada Wedges
Categories: Desserts, Cakes
Servings: 6
8 oz Package cream cheese softe 1/3 c Sugar
2 tb Rum 3 1/2 c Thawed cool whip
8 1/4 oz Pineapple syrup crushed 2 2/3 c 7 oz angel flake coconut
Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the
whipped topping, pineapple with syrup and 2 cups of the coconut, spread in
8 inch layer pan lined with plastic wrap. Invert pan onto serving plate,
remove pan and plastic wrap. Spread with remaining whipped topping and
sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into
wedges Garnish with pineapples and cherries if desired.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pinapple Limeade
Categories: Beverages
Servings: 8
1/2 c Sugar 3 c Pineapple juice
1/2 c Lime juice 1 qt Sparkling water; chilled
Mix all ingredients except sparling water; refrigerate until chilled. Just
before serving, stir in sparkling water. Serve over ice. Garnish with lime
slices, if desired.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pineapple, Raisin, And Rum Bread Pudding
Categories: Desserts
Servings: 6
20 oz Can crushed pineapple w liq. 1/2 c Low fat milk
5 c Packed ital. fr bread 1 in. 2/3 c Raisins
1/2 c Brown sugar 2 tb Margarine, melted
1 tb Rum 1 ts Vanilla extract
1/2 ts Cinnamon 1 ts Margarine
1 tb Rum 1 tb Light brown sugar
2 tb Sliced almonds
Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl.
Stir together and let stand 10 min. Stir in the remaining ingredients.
Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients
are for glaze. Melt margarine . Add rum and brown sugar and stir just
until sugar is dissolved. Spoon in thin layer over top of pudding. Bake
for 25 min, top with almonds. Bake for another 15 to 20 min, or until top
is golden brown and turning crusty. Serve warm.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pineapple-bran Whole-wheat Muffins
Categories: Breads, Muffins
Servings: 12
1 c Whole wheat flour 1 tb Baking powder
1/4 ts Salt 1 1/2 tb Brown sugar
1 Egg 1 c 100% all-bran cereal
1/3 c Skim milk 1/4 c Vegetable oil
8 oz Can crushed pineapple w juic
Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add
cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min.
or until the cereal has softened. Stir the pineapple, including the juice,
into the mixture. Add flour mixture, stirring only until combined. Spoon
the batter evenly into a paper-lined muffin tin and bake at 400F for about
25 min. Serve warm. Cal: 100, Fat: 1g.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pisang Goreng
Categories: Appetizers
Servings: 4
1 c All purpose flour 1 c Water
1 ts Baking powder 1 Egg beaten
1 Pinch of salt 4 Ripe bananas peeled halved
1/2 c 10% cream 1 c Brown sugar
1 tb Butter 2 tb Dark rum
Mix the flour, water, baking powder, egg and salt and let sit for about 20
minutes. This is your batter. Dip the banana halves in the batter and deep
fry in vegetable oil at 325 degrees F for about 5 minutes or until the
batter is golden brown. Remove the bananas from the oil and allow to
drain. Meanwhile mix the cream, brown sugar and butter together in a sauce
pan and cook over medium heat until the sugar has dissoved. Add the rum and
be sure the sauce doesn't boil. Place some vanilla ice cream on a plate.
Place a banana over the ice cream and pour a generous amount of rum sauce
over the dessert. Serve while the banana is still hot.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Poached Halibut Rolls
Categories: Fish/sea, Main dish
Servings: 2
1 1/2 lb Halibut fillets 3 tb Butter
1/2 c Chicken broth or white wine 1 Clove garlic, minced
1/2 ts Tarragon or basil 1/2 ts Dijon mustard
1 c Fresh tomatoes, minced 1/2 ts Sugar
1/2 ts Paprika 1/2 c Heavy cream
Wipe each fillet with paper towel, then cut in half lengthwise and roll up
each piece. Place the butter in a 9 inch microwave safe pie plate and melt
at high for 1 minute. Add the chicken broth or white wine, garlic,
tarragon or basil, dijon mustard, tomatoes and sugar. Cover and cook 5
minutes at high. Stir well. Place the fish rolls side by side in the dish
and baste with the sauce. Cook 8 minutes at medium high basting with juice
halfway throug the cooking. Remove the fish with a perforated spoon and
place it in a warm dish. To the sauce remaining in the cooking dish, add
the cream and paprika; stir. Cook 4 minutes at high, stirring once. Pour
over the fish and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pon Pon Chicken
Categories: Main dish, Meats, Poultry
Servings: 1
1 Boneless chicken breast 10 Bean thread sheets;optional
2 Cucumbers, sliced 1/2 tb Salt
------dressing mixture------ 1 tb Sesame seed paste (or oil)
2 1/2 tb Soy sauce 1 1/2 ts Sugar
1 tb Vinegar 1 1/2 ts Worchesershire sauce
1/4 ts Garlic juice 1/4 ts Ginger juice
1/2 ts Hot chili sauce (optional) 1 Dash black pepper
1/2 ts Cornstarch
Poach or steam chicken over medium heat for approximately 10-12 minutes
until done. Remove and let cool. Then shred or cut into match size strips.
Set aside. Peel and cut cucumbers lengthwise into half, then slice into
thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a
minute. Drain well and place evenly on a platter.
In a saucepan, add dressing mix and bring to a slow boil while stirring.
Add stock or water if needed. Finally, slightly thicken. Transfer dressing
to a container and store until needed. To serve, place chicken strips on
top of pickled cucumber and pour dressing over top.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Poppy Seed Oatmeal Bread
Categories: Breads
Servings: 16
1 c Flour, all purpose 1 c Flour, whole wheat
1 1/4 c Oatmeal, quick-cooking 1 tb Baking powder
1/4 ts Salt 2 ts Poppy seeds
1 1/2 c Buttermilk 1/4 c Honey, liquid
1 Egg 1 ts Butter, melted
In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking
powder, salt and poppy seeds. In separate bowl, whisk together buttermilk,
honey and egg. Add all at once to dry ingredients; mix quickly, just until
combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top
with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until
cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes
in pan. Turn out onto wire rack.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pork Chops In Onion Sauce
Categories: German, Meats, Main dish
Servings: 4
4 Pork chops 1/2 ts Salt
1/4 ts Pepper 1 1/2 tb Unbleached flour
1 1/2 tb Vegetable oil 4 Onions; small (2 med) *
1/2 c Beer 1/2 c Beef broth; hot
1 ts Cornstarch
* Onions are to be thinly sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Season pork chops with salt and pepper; coat with flour. Heat oil in a
heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions;
cook for another 5 minutes, turning chops once. Pour in beer and beef
broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated
platter. Season sauce to taste. Blend cornstarch with a small amount of
cold water. Stir into sauce and cook until thick and bubbly. Pour over
pork chops. Blend cornstarch with a small amount of cold water. Stir into
sauce and cook until thick and bubbly. Pour over pork chops. Serve with
brussel sprouts and boiled potatoes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pork Tenderloin With Hawiian Sauce
Categories: Main dish, Meats
Servings: 8
6 lb Pork tenderloin 2 qt Reduced pork broth
1 c Brown mustard 1 c Yellow mustard
1/3 c Horseradish 1/3 c Ketchup
1/3 c Brown sugar 4 Cloves minced garlic (large)
1/3 c Salt 1/3 c Cummin
1/3 c Black pepper 16 Small red potatoes
4 Carrots (stripped) 1 c Pineapple rings
In saucepan, place pork broth, brown and yellow mustards, honey, horse-
radish, kechup, brown sugar and garlic. Cook until simmers and then keep
warm, reducing the stock. Grill pork tenderloin, turing to prevent buring
while brushing sauce over the meat. Remove from grill when done (170 deg)
[about 1 hour on low heat] Grill vegtables and pineapple during last half
of the cooking time and serve with the meat.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pork With Vegetables And Cashews
Categories: Main dish, Meats
Servings: 4
1 lb Boneless fresh pork * 1 Medium onion **
2 tb Soy sauce (import. if avail) 1/2 ts Salt
1/4 ts Pepper 1 pk (10 oz) frozen peas
8 oz Fresh mushrooms, sliced 1 tb Cornstarch
2 tb Cold water 1 Jar (2 ozs) pimiento ***
1 c Salted cashews or peanuts
* Pork should be fresh shoulder meat cut into 3/4-inch cubes. **
Onion should be sliced and separated into rings. *** Jar of pimientos,
should be 2 ozs and they should be sliced.
~---------------------------------------------------------------------
~---- Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave
on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every
3 minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on
medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water;
stir into meat mixture. Stir in pimiento. Cover and microwave on medium
(50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir
in cashews. Cover and let stand 5 minutes. Serve with rice if desired.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Potato Cakes
Categories: Vegetables, Appetizers
Servings: 6
2 c Mashed potatoes 1 Egg white, slightly beaten
2 tb Chopped onion 2 tb All purpose flour
1/8 ts Salt 1 Pepper to taste
1 ts Oil
In a medium size bowl, combine potatoes, egg white, onion, flour, salt and
pepper. Meanwhile, heat oil in a large skillet over medium high heat. When
hot, put about 2 tablespoons potato mixture for each cake into skillet.
Cook until well browned, then turn with a spatula and cook other side until
brown. Continue making takes, keeping first ones warm. Cal: 74, Fat: 1 g.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Potato Farls (irish)
Categories: Breads, Appetizers
Servings: 8
1 1/4 lb Potatoes (3 or 4) 2 tb Butter, melted
1 c Flour, all purpose 1/2 ts Salt
4 ts Vegetable oil
Peel and halve potatoes; put in large saucepan with enough water to cover.
Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain
well; return to saucepan over low heat. Add butter; mash potatoes well.
Stir in flour and salt. Gather mixture into a ball; turn onto lightly
floured surface. Knead lightly until smooth. Divide dough in half. Roll
out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into
quarters; set aside. Repeat with remaining dough. In large nonstick
skillet, heat half the oil over medium-high heat. Cook dough quarters in
batches, 2 minutes on each side or until golden brown, adding more oil as
necessary. Serve warm.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Potato Pancakes German Style
Categories: German, Vegetables
Servings: 4
2 1/2 c Potatoes; (2 large) * 3 c ;water
1 ts Lemon juice 1 Potato; boiled, mashed
1 Egg; large, beaten 2 tb Milk
1/2 ts Salt Vegetable oil; as needed
* Potatoes are grated on medium grater. 2 1/2 Cups Approx.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Grate raw potatoes into water to which lemon juice has been added. Place
potatoes in a strainer or cheese cloth and drain off liquid. Drain well.
Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in
hot oil in a large frypan. When firm on the bottom side, loosen edges and
turn. Brown on other side. Remove, drain on paper towel, and keep warm.
Continue until all batter is used. Serve immediately. NOTE: If potato cakes
are served with meat, sprinkle with salt. Sprinkle with sugar if served
with applesauce.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Potato Salad With Beer Dressing
Categories: German, Salads, Vegetables
Servings: 4
6 Potatoes; medium 4 Bacon; slices
1 tb Onion; chopped 1 Celery; stalk, chopped
1 ts Salt 2 tb Butter
2 tb Unbleached flour 1/2 ts Mustard; dry
1 tb Sugar 1 c Beer; any brand
1/2 ts Tobasco sauce 2 tb Parsley; chopped fresh
Boil potatoes in medium-size saucepan until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery
and salt; set aside. Stir melted butter and flour in a small saucepan
until blended. Add mustard and sugar. Slowly stir in beer and Tabasco
sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle
with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss
gently and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Potatoes, Garlic
Categories: Vegetables, Main dish
Servings: 4
4 Potatoes 10 Garlic cloves, unpeeled
1/4 tb Oil
Boil whole or quartered potatoes for 5 minutes. Roast potatoes, smeared
with oil, in pan with whole garlic cloves at 400F for 45 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Processor Hollandaise Sauce
Categories: Sauces
Servings: 4
1/2 Juice from 1/2 lemon Pinch salt
Pinch of white pepper 1/2 c Melted butter
1/2 c Corn oil or peanut oil
Place lemon juice, egg, salt and pepper in bowl of food processor. Blend
for 1 to 3 seconds. Add butter while still running, then add corn or peanut
oil. Blend in processor for 20 seconds until smooth and uniform Variations:
Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy
cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2
tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per
Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per
Hollandaise and stir in 1/2 tsp finely grated orange rind. All very good
sauces for seafood or vegetables
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Quick Barshch
Categories: Appetizers, Soups
Servings: 6
2 10 oz cans beef broth 2 1 lb cans red beets
1 c Water 1 tb Lemon juice
1 ts Sugar 1/8 ts Pepper
Dash of garlic powder Salt to taste
1/2 c Red table wine
Patties Dilute the broth using the juice from the red beets instead of
water. Put aside the beets for other uses. Add 1 cup water. Cook the
barshch for 5 minutes. Season. Add wine. Serve in cups with Patties.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Quick Beef Stew
Categories: Meats, Main dish
Servings: 5
1 lb Cooked beef * 4 Med carrots **
3 Med potatoes *** 1 c Sliced celery
1 Envelope onion soup mix 3 tb Unbleached flour
2 1/4 c Water
* 2 to 2 1/2 Cups cut-up Cooked Beef ** Carrots to be cut into 2
1/2-inch Strips *** Potatoes to be pared and cut into 1 1/2-inch pieces
~---------------------------------------------------------------------
~---- Mix all ingredients in 2 1/2 Qt casserole. Cover and microwave on
high (100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5
minutes and microwave until vegtables are tender,10 to 12 minutes more,
stirring every 5 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Quick Tomato Sauce
Categories: Sauces
Servings: 1
1/2 c Chopped onion 1/2 c Chicken bouillon
3 c Chopped tomatoes 1 ts Apple juice concentrate
1/2 ts Oregano 1/2 ts Thyme
1/2 ts Basil 1 ts Garlic powder
1 pn Pepper
Cook onions in bouillon until soft. Add remaining ingredients. Bring to
boil, cover, simmer 30 to 45 min. Makes 3 1/2 cups. Cal: 10 per 1/2 c.
Fat: trace.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Ranch Stew
Categories: Main dish, Meats
Servings: 4
1 lb Lean beef, trimed, bite size 3 c Water
2 Carrots, large, sliced 2 Potatoes, med. diced
12 Pearl onion, canned 1 c Frozen peas
2 tb Whole wheat flour (optional) 1 tb Worchestershire sauce
1/2 ts Salt 1/4 ts Pepper
Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min,
stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr or
until meat is tender. Meanwhile, cook carrots in remaining 2 cups water.
When partially cooked, add potatoes and cook until all tender. Add onions
and peas. Put vegetables into beef dish. Thicken liquid from vegs. with
flour if desired. Add worcestershire sauce, salt, and pepper to liquid.
Pour over meat and vegs. Cover and return to oven for 20 min. Cal: 371, Fat
1 1/2g.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Ranch Style Brunch Eggs
Categories: Cheese/eggs
Servings: 4
8 Slices side bacon chopped 2 c Frozen hash brown potatoes
1 1/2 c Shredded old chedder, colby 6 Eggs, beaten
1 c Milk 1/2 c Thinly sliced green onions
Cook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of
drippings. Saute potatoes in drippings until browned, about 10 minutes.
Drivide potatoes among 4 individual greased 1 cup shallow baking dishes.
Sprinkle with cheese, then bacon. Beat toghether eggs, milk and onions;
pour into dishes. Bake at 350 degrees F oven 20 to 25 minutes for until
set. Garnish.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Real Sauce A La King
Categories: Sauces, Poultry
Servings: 1
4 tb Butter 1/4 c Flour
1/2 ts Salt 1/4 ts Pepper
1 1/2 c Milk 3/4 c Light cream
1/4 c Finely chopped green pepper 2 Pimientos, chopped
1/2 c Sliced fresh mushrooms 2 Egg yolks
2 tb Dry sherry
In a double boiler, melt the butter. Stir in the flour and the seasonings.
Gradually stir in the milk and light cream. Add the green pepper, pimientos
and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or
until it has thickened. Without stirring, cook gently for 10 minutes
longer. Beat the egg yolks and sherry together. Add this mixture gradually
to the sauce.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Red Beet Chocolate Cake
Categories: Vegetables, Cakes
Servings: 16
1 3/4 c Flour; unbleached, sifted 1 1/2 ts Baking soda
1/2 ts Salt 1 1/2 c Sugar
3 Eggs; large 1 c Vegetable oil
1 1/2 c Beets; pureed 2 oz Unsweetened chocolate; *
1 ts Vanilla extract Confectioners' sugar; sifted
* Melt and cool the 2 1-oz squares of baking chocolate.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Sift together the flour, baking soda and salt; set aside. Combine sugar,
eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium
speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla.
Gradually add dry ingredients, beating well after each addition. Pour into
greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven
for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let
stand overnight to improve flavor. Sprinkle with confectioners' sugar.
NOTE: This is similar to a recipe that I had from one of the local cooking
shows that was sent out to the listeners when the Red food coloring was
banned. While I have not tried this recipe, I did make the other one and it
was good. But the other recipe is long gone.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Red Cabbage Ii
Categories: Vegetables
Servings: 6
1 ts Oil 1/2 c Finely chopped onion
4 c Coarse shredded red cabbage 1 c Chopped peeled apple
2 Whole cloves 1/2 Bay leaf
1 tb Sugar 1 1/2 tb White vinegar
In a heavy skillet, heat oil over medium high heat. Add onion and saute
until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer
about 20 min or until cabbage is tender. If cabbage gets dry, add a small
amount of water. Add sugar and vinegar to cabbage mixture; toss gently.
Cover and cook about 5 min longer. Cal 45; Fat 1g.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Red Cabbage Salad
Categories: German, Salads, Vegetables
Servings: 4
5 Bacon; slices 1 ts Sugar
2 tb Vinegar 1/4 c Wine; red or white
1/2 Red cabbage; head, shredded 2 tb Vegetable oil
1/2 ts Salt 1/4 ts Pepper
1 tb Caraway seeds
Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
dissolved. Pour this hot mixture over the cabbage. Toss with vegetable
oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over
mixture. Serve at room temperature.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Red Wine Marinade For Beef
Categories: Sauces
Servings: 6
1/2 c Vegetable oil 1/3 c Red wine
2 tb Fresh lemon juice 1/4 ts Dried thyme
1/4 ts Black pepper 2 Large garlic cloves minced
In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and
garlic. Place beef in plastic bag or shallow glass dish. Pour marinade
over top; seal bag refrigerate for 2 to 6 hours.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Red-beet Salad
Categories: German, Salads, Vegetables
Servings: 6
2 Red beets; bunches ----------marinade----------
2 tb ;water 1/4 c Vinegar
2 tb Caraway seeds 1 ts Sugar
2 tb Onion; minced 1 ts Horseradish
1/4 ts Cloves; ground 1/2 ts Salt
1/4 ts Pepper 5 tb Vegetable oil
Wash beets, trim off greens, place in medium saucepan, and cook, without
peeling, in salted water to cover, until beets are tender. Peel and slice.
Prepare marinade dressing by combining remaining ingredients. Pour over
beets and let stand for several hours before serving. Stir beets
occasionally.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Rhubarb And Nut Streusel Cake
Categories: Desserts
Servings: 4
1 1/2 c Sugar/divided 3 tb Corn starch
3 c Diced fresh rhubarb 3/4 c Milk
1 tb Vinegar 2 1/4 c All-purpose flour
3/4 c Butter 1/2 ts Baking powder
1/2 ts Baking soda 1/2 c Finely chopped nuts
1 Egg(beaten)
Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb.
Cook and stir over medium heat until mixture comes to a boil and thickens.
Cool and set aside. Stir together milk and vinegar and set aside. Combine
flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly
and set 1/2 cup of mixture aside. To remainder add baking powder, baking
soda and nuts. Combine egg and milk mixture and add to dry ingredients,
stir until just moistened. Spread 2/3 of the batter over the bottom and
sides of a buttered 9" spring form pan. Spoon rhubarb filling over batter.
Drop remaining batter over rhubarb by spoonful, sprinkle with reserved
streussel mixture. Bake in preheated 350 F oven 50 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Rhubarb-pecan Muffins
Categories: Breads, Muffins
Servings: 12
2 c Flour 3/4 c Sugar
1 1/2 ts Baking powder 1/2 ts Baking soda
1 ts Salt 3/4 c Chopped pecans
1 Egg, large 1/4 c Vegetable oil
2 ts Grated orange peel 3/4 c Orange juice
1 1/4 c Rhubarb, fresh fine chopped
Combine all dry ingredients. Beat egg and oil; add orange juice. Add to
flour mix. Add rhubarb. Bake 350F 25-30 min.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Rhubarb-strawberry Cobbler
Categories: Desserts
Servings: 8
----------filling----------- 1 1/4 c Sugar
3 tb Flour, all purpose 1 1/2 ts Cinnamon
1 1/2 ts Orange rind 6 c Rhubarb, coarsely chopped
3 c Strawberries, sliced ----------topping-----------
1 1/2 c Flour, all purpose 3 tb Sugar
1 1/2 ts Baking powder 1/2 ts Baking soda
1/4 ts Salt 3 tb Margarine, chilled
1 c Buttermilk
FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5
L) baking dish. Bake in 400F(200C) oven 10 minutes.
TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda
and salt. Using fingers or two knives, cut in margarine until mixture
resembles small peas. With fork, stir in buttermilk just until soft dough
forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has
risen.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Roasted Potatoes With Tomatoes And Rosemary
Categories: Vegetables
Servings: 6
6 Potatoes, pref. long narrow 6 Ripe plum tomatoes, sliced
1 Olive oil 1 tb Minced fresh rosemary (t dry
1 Minced chives 1 Salt and pepper
Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and
slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate
potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle
with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until
potatoes begin to turn golden crisp around edge.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Roasted Red Pepper And Chive Dressing
Categories: Salads
Servings: 8
1 Sweet red pepper; medium-si 1/2 c Prepared roasted red peppers
1/3 c Red wine vinegar 1 Garlic clove; medium minced
1 c Olive oil 1/3 c Finely chopped fresh chives
Salt White pepper; freshly groun
Hold red pepper over a flame, turning it until evenly charred. Or cut it
in half, rub with oil, and place under the broiler until blackened.
Wrap in a plastic bag and set aside to cool. Scrape off the burned skin
and remove seeds and stem. In bowl of blender or food processor fitted
with a steel blade, place red pepper, vinegar, and garlic. Process until
pepper is pureed. With machine running, slowly drizzle in olive oil until
fully combined. Stir in chives and season with salt and pepper to taste.
This recipe, featured at Neiman-Marcus, is from caterer George Dolese.
George serves this dressing over a salad of fusili pasta, chunks of fresh
mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and
blanched asparagus.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Rolled-oat Macaroons
Categories: Cookies, Desserts
Servings: 36
2 1/2 tb Melted butter 1 c Brown sugar, packed
2 Eggs, separated 2 1/2 c Rolled oats
2 ts Baking powder 1 ts Vanilla
1/8 ts Salt
Combine the butter, sugar, egg yolks, rolled oats, baking powder, and
vanilla and beat well. Whip the egg whites until they are stiff and fold
them and the salt into the other ingredients. Drop by teaspoonfuls, 3
inches apart, onto a nonstick cookie sheet. Bake 375F for 10 min. Cal: 53,
Fat: 1/5g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Rumaki Hors D'oeuvres Restaurant
Categories: Main dish
Servings: 24
8 Sliced side bacon 8 Water chestnuts
8 Chunks of pineapple 8 Bay scallops
24 Toothpicks 2 tb Vegetable oil
4 tb Bottled teriyaki sauce 2 tb Liquid honey
Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk
and scallop with a piece of bacon and secure with a toothpick. In a frying
pan, heat vegetable oil and saute bacon wrapped morsels over medium heat
until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey,
mix well and continue cooking over medium high heat until sauce thickens
slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes
24 hors d'oeuvres.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Salmon Rollups
Categories: Appetizers, Fish/sea
Servings: 5
7 3/4 oz Salmon (drained, flaked) 1 Egg (beaten)
1 ts Parsley (dried) 1 ts Instant minced onions
1/2 ts Dill weed 1 c Cresent rolls
Cayenne pepper
Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll
up from wide end after spreading. Bake on cookie sheet at 350F for 12 to
15 minutes. Serve with a cheese sauce topping.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Salmon Steaks With Cucumber Dill Sauce
Categories: Fish/sea, Main dish
Servings: 2
2 Salmon steaks 1/4 c Dry white wine
1 Bay leaf 2 tb Fresh dill
1 Stalk celery, cut up ----cucumber dill sauce-----
1/4 c Plain lo-fat yogurt 1/4 c Lite mayonaise
1 Small seeded grated cucumber 1 Small onion, peeled & grated
1/8 ts Dry mustard 1/4 c Freshly chopped dill
1 Salt & pepper
Place steaks in microwave safe dish w/ thick end to outside. Add remaining
ingredients on top of steaks. Cover and nuke on high for 4-6 minutes.
Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all
ingredients in a food processor. Process until blended. Pour into serving
bowl; refridgerate 1-2 hours before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Salsa, Low Cal.
Categories: Relishes
Servings: 1
3 tb Instant minced onion 3 tb Water
1 Tomatoes, 16 oz. can, crush 1/4 c Chopped green pepper
1 tb Chili powder 1/4 Arlic powder
1 ds Red pepper, ground
In medium sized bowl, combine all ingredients; mix well. Place in covered
container; chill until ready to serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sambal Goreng Telor (eggs In Red Pepper Sauce
Categories: Ethnic, Appetizers, Cheese/eggs
Servings: 44
1 tb Chopped onion 1 Clove of garlic
Butter for frying 1 c Coconut milk
1 c Stock 1 Salt to taste
1 ts Crushed red pepper 1/2 ts Paprika
1/2 ts Laos powder if available 4 Hard boiled eggs
Saute the chopped onion and garlic in the butter. Add the other
ingredients (except the eggs) and bring to the boil, stirring occasionally.
Add the eggs and continue cooking and stirring for 3 minutes. Remove from
the heat and halve the eggs, then serve hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sambuca Romana Jam
Categories: Fruits
Servings: 1
5 c Crushed, fresh blueberries 1 ts Grated lemon rind
1/2 c Water 1/2 c Sambuca romana
2 1/2 c Sugar 1 Box light fruit pectin
10 Coffee beans per jar
Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind,
water, and Sambuca in a heavy saucepan. Cook over high heat, stirring
constantly, until mixture comes to a hard boil. Stir in remaining sugar.
Bring to a rolling boil, still stirring constantly. Boil for 1 minute.
Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in
each jar. Immediately pour jam into hot sterilized jars and vacuum seal.
Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sangria
Categories: Beverages
Servings: 12
25 oz Red wine; dry, 1 bottle 1/3 c Frozen lemonade; *
1/2 c Brandy 1/2 c Orange-flavored liqueur
1/3 c Orange juice 1/4 c Lemon juice
2 c Ginger ale; chilled
* Use 1/2 of a 6-oz can of concentrate.
~--------------------------------------------------------------------- ~---
Mix all ingredients except ginger ale; refrigerate until chilled.
Just before serving, stir in ginger ale. Garnish with fruit, if desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sangria Blanco
Categories: Beverages
Servings: 8
1/4 c Sugar 1/2 c Water
2 Stick cinnamon;broken in 1/2 1 c Sparkling water
1 c Apple juice 1/2 c Orange juice
25 oz White wine; dry, 1 bottle, * 1 Orange; med, unpared, **
1 Apple; unpared, ** 1 Banana; medium
Ice cubes
* Wine should be chilled. Use Chardonnay or any other dry white wine.
** Orange should be cut into halves and thinly sliced. *** Apple should
be eating apple cut into thin wedges.
~--------------------------------------------------------------------- ~---
Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat.
Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours
but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix
sugar mixture, sparkling water, apple juice, orange juice and wine in large
pitcher. Gently stir in fruit and ice.
Serve with several pieces of fruit in each glass.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Satay
Categories: Main dish, Ethnic
Servings: 12
40 Wooden screwers 1 1/2 lb Boneless chicken breasts
6 Shallots 6 Cloves garlic, peeled
1/4 c Coconut milk 2 tb Lemon juice
1 tb Brown sugar 1 ts Coriander leaves
1/2 ts Salt 1/4 ts Whole cumin seeds
1/4 ts Turmeric
Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into
3/4 inch pieces. Place in a medium sized bowl. Iff using variety of meat,
place each in a separate bowl. In a food processor or blender whirl
together shallots, garlic, coconut milk, lemon juice, sugar, coriander,
salt, cumim and turmeric to form a smooth paste. Combine with meat and
marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers
without crowding, about 4 pieces per skewer. Grill or broil until crisp and
browned, but still juicy, about 3 to 6 minutes, turning to cook evenly.
Serve with satay kuah sauce.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Satay Kuah Sauce (spicy Peanut Sauce)
Categories: Sauces
Servings: 10
1 1/2 Stalks lemon gress 6 Shallots, peeled
5 Garlic cloves, peeled 3 tb Fresh coriander leaves
1 tb Hot chilli sauce 2 ts Cumin seeds
1/4 ts Turmeric 1 tb Water
1/3 c Oil 1 ts Dried shrimp paste
2 c Coconut milk 1 tb Brown sugar
1/4 ts Salt 3/4 c Gr rst unsalted sk peanuts
Peel course outer layer from lemon grass, and remove tough tops. (Save
these for a soup stock if desired). Chop tender stalks into 1 inch
lengths. Place in workbowl of food processor with shallots, garlic,
coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine
paste, adding water if needed. In a large frying pan over medium setting ,
heat oil, add lemon grass paste and dried shrimp paste, stirring and frying
for about 4 minutes or until mixture emits a wonderously aromatic perfume.
Stir in about half the coconut milk and continue cooking, stirring almost
constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with
sugar and season with salt. Blend in peanuts. Taste at this point to adjust
sweetening, salt, and hotness. Thin with more coconut milk or water if
desire.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sauerbraten Meatballs
Categories: German, Main dish, Meats
Servings: 4
1 lb Ground beef; lean 1/4 c Milk
1/4 c Bread crumbs; dry 1/8 ts Cloves; ground
1/8 ts Allspice; ground 1/2 ts Salt
Pepper; to taste 2 tb Vegetable oil
1/2 c Vinegar 3/4 ts Ginger; ground
1 Bay leaf 4 tb Sugar; brown
2 tb Unbleached flour
Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into
meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water,
vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour.
Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T
water. Slowly stir into the pan juices to make gravy. Pour gravy over
meatballs. Serve with buttered noodles.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sauerkraut Salad With Yogurt Dressing
Categories: German, Salads, Vegetables
Servings: 4
1 lb Sauerkraut; (1 lb can) 1/2 lb Blue grapes
6 oz Ham; cooked ----------dressing----------
1/2 c Yogurt 1/4 ts Salt
1/4 ts Pepper; white 1 ts Honey
Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half;
remove seeds if desired. Cut ham in julienne strips. Gently mix these 3
ingredients. Blend dressing ingredients and stir into sauerkraut mixture.
Marinate for 10 minutes; adjust seasoning before serving, if necessary.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Saurebraten & Ginger
Categories: German, Meats, Main dish
Servings: 10
4 lb Rump roast; beef, boneless 2 Onions; thinly sliced
8 Peppercorns 4 Cloves; whole
1 Bay leaf 1 c White vinegar; mild
1 c Water 1/2 c Cider vinegar
1/4 c Vegetable oil 1/2 ts Salt
2 c Water; boiling 10 Gingersnaps
1/2 c Sour cream 1 tb Unbleached flour
Place the beef roast in a deep ceramic or glass bowl. Add onions,
peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar
over the meat; chill, covered, for 4 days. Turn meat twice each day.
Remove the meat from the marinade, dry it well with paper towels, and
strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a
Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat
with salt. Pour boiling water around the meat. sprinkle in crushed
gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of
reserved marinade and cook meat 2 hours or more, until tender. Remove the
meat and keep it warm. Strain the cooking juices into a large saucepan. In
a small bowl mix sour cream with flour. Stir it into the cooking juices and
cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch
slices; add to hot gravy. Arrange meat on a heated plater and pour extra
sauce over it.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sauteed Shrimp With Curried Banana Sauce
Categories: Main dish
Servings: 6
2 oz Cooking oil 1 Med onion, diced
1 Stalk of celery, diced 1 Clove garlic, crushed
1 tb Curry powder 1/2 ts Fresh giner, grated
1/2 ts Cardamom 1/8 ts Cinnamon
1 Pinch of ground nutmeg 1/2 ts Salt
1/2 ts White pepper 1/2 ts Red apple, diced
4 Banana, cut in 1 in cubes 2 c Chicken stock
36 Jumbo shrimp, peeled 1 Salt and pepper
1 oz Butter 1 oz Cooking oil
In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low
heat. Add the onion, celery and garlic and saute without coloring for
about three minutes. Add all the spiced and saute white stirring for
another minute. Add the fruit and chicken stock and simmer over medium heat
for 20 minutes. Puree the sauce in a blender until it is liquid and then
strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper
over the shrimp. In a large skillet, melt the butter and oil over medium
high heat. Add the shrimp and saute, shaking the pan back and forth until
the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp
over each serving of rice or noodles. Spoon some sauce over each dish.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Savory Chicken With Pine Nuts
Categories: Poultry, Main dish, Ethnic
Servings: 2
1 c Chicken breast diced 1/2 c Pine nuts
1/2 c Bamboo shoots, diced 2 tb Garlic, minced
2 tb Green onions, finely chopped 4 tb Vegetable oil
------chicken marinade------ 1 tb Corn starch
2 tb Water 1 tb Chinese wine
2 ts Soy sauce -----------sauce------------
1 tb Soy sauce 1 tb Water
2 ts Hoisin sauce 1 ts Oyster sauce
1 ts Chili bean sauce 1 ts Sugar
1 ts Sesame oil
Dice chicken, place in a bowl and mix with marinade ingredients. Before
dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove
tinny, canned flavour). Mix all the sauce ingredients in a small bowl.
Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden
brown. Set aside on paper towel. Using the same wok, heat again and add
2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10
seconds, then add chicken with marinade and stir-fry until white, but not
completely cooked through. Add sauce and bamboo shoots and cook for 2
minutes. Add pine nuts and green onions, mix well and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Scalloped Potatoes
Categories: Vegetables
Servings: 6
2 lb Potatoes, peeled, sliced 1/3 c Chopped onion
3 tb All purpose flour 1/2 ts Salt
1/4 ts Pepper 1 tb Low fat margarine
3 c Skimmed milk, heated
Preheat oven 400F. Lightly spray a 2 quart casserole with vegetable spray.
Arrange a layer of potatoes in casserole, then sprinkle with some of onion,
flour, salt and pepper. Continue to layer until all potatoes, onion, flour,
salt and pepper are used. Dot top with margarine, then pour milk over all.
Bake 20 min, then reduce heat to 350F and bake 50 to 60 min longer or until
tender. Cal: 166, Fat: 1 g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Scampi-style Chicken Thighs
Categories: Low-cal, Poultry
Servings: 4
4 x Skinned chicken thighs * 1/3 c Fresh squeezed lemon juice
2 tb Minced fresh parsley 2 tb Dry white wine (or chablis)
1 tb Margarine, melted 1 tb Olive oil
Clove garlic, minced 1/8 ts Onion powder
1/8 ts Paprika
* 6 oz each Trim excess fat from chicken. Rinse chicken with cold water,
pat dry. Place chicken in a shallow container. Pour lemon juice over
chicken, and let stand 20 minutes. Combine parsley and rest of ingredients
in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove
chicken from lemon juice, discarding lemon juiice. Arrange chicken on rack,
and brush with parsley mixture. Broil 6" from heating element, 4 minutes on
each side or till tender.Transfer chicken to a serving platter. Garnish
with lemon wedges and parsley, if desired. PER SERVING: 218 calories, 19.4
g protein, 14.3 g fat, 2 g carbohydrates, 70 g cholesterol, 1.1 mg iron,
100 mg sodium, 16 mg calcium.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Scotch Apple Pudding
Categories: Desserts
Servings: 6
4 Large apples 1/3 c Sugar
1/8 ts Cinnamon 1/8 ts Salt
1 ts Butter 1/2 c Rolled oats
1 1/2 c Skim milk
Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the
apples in a nonstick baking dish and sprinkle with half the sugar mixture.
Dot with half the butter. Sprinkle half the oats over all. Arrange another
series of layers. Then add milk. Cover and bake 350F for 45 min. Remove
the cover and bake 15 min. more. Serve hot or cold. Cal: 155, Fat: 2/5g.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Scrambled Eggs Benedict
Categories: Main dish
Servings: 4
1 pk Hollandaise sauce mix * 8 Thin slices canadian bacon
4 Large eggs 1/4 c Milk
2 tb Chopped green peppers (opt.) 1/8 ts Salt
1 Dash pepper 2 English muffins, split
* Sauce packet should weigh 1 1/4 ounces.
~---------------------------------------------------------------------
~---- Mix sauce as directed on package in 2-cup glass measure. Microwave
uncovered on high (100%), 1 minute; stir. Microwave until mixture boils
and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and
microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2
minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and
pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and
microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place
muffins, cut sides up on serving plate. Top each with bacon slices and
large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high
(100%) until hot, 1 to 1 1/2 minutes. NOTE:
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---------- Recipe via Meal-Master (tm) v7.04
Title: Shortbread
Categories: Cookies
Servings: 40
2 1/2 c Flour, all purpose 1/2 c Fruit sugar
1/2 lb Butter
Mix flour and sugar. Rub in butter, soft but not oily. Gather into a
ball, roll out 1/4 - 1/2 in. 300F oven, 25-35 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Shrimp Louis Dip
Categories: Dips
Servings: 3
1 c Mayonnaise 1 c Sour cream
1/3 c Fine chopped green pepper 1/4 c Chili sauce
1 tb Horseradish 1/4 ts Salt
1/8 ts Pepper 2 c Fine chopped cooked shrimp
Stir all ingredients until well mixed. Cover; chill. Makes 3 cups
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---------- Recipe via Meal-Master (tm) v7.04
Title: Skillet Cabbage
Categories: German, Vegetables
Servings: 4
2 tb Vegetable oil 3 c Cabbage; finely shredded
1 c Celery; chopped 1 Green pepper; small, chopped
1 Onion; small, chopped 1/2 ts Salt
1/4 ts Pepper
Heat the oil in a large frypan about 20 minutes before serving time. Add
ingredients and cook over medium to low heat about 15 minutes. Stir often.
Cover pan during the last 5 minutes of cooking time. Stir once or twice.
Serve immediately. (Vegetables will be crisp.)
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Skillet Potato Pie
Categories: Vegetables
Servings: 4
1 1/2 lb Red-skinned potatoes 1/2 c Buttermilk
2 Scallions, minced 1 Salt and pepper
1 Oil for frying
Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into
several pieces. Stir in buttermilk and scallions and season with salt and
pepper.Heat just enough oil to coat bottom of non stick skillet. When hot
enough, pour in potato mixture and pat in evenly. Turn the heat to moderate
and cook until the bottom of the pie is crisp and browned. Slide out onto a
plate and cut into wedges.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sliced Kiwi And Banana With Strawberry Puree
Categories: Desserts, Fruits
Servings: 6
1 pt Strawberries, hulled 1 Juice of 1/2 lemon
Water 1/2 c Granulated sugar
1 tb Cornstarch 6 Kiwis
3 Bananas
Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed
unsweeted strawberries could be substituted). Blend until smooth. Press
through fine strainer into medium-sized saucepan. (Sauce foams as it cooks,
so you will need the extra space). Add sugar to mixture; bring to a boil.
Lower heat; simmer 5 minutes. Mix cornstarch with 1 tablespoon water; stir
into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and
chill. Just before serving, peel kiwis and bananas. Place several
tablespoons for strawberry mixture in corner of each dessert plate. Slice 1
kiwi and half a banana into overlapping semicircles around each pool of
sauce. (If you have any strawberry mixture left over, it's delicious on ice
cream).
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---------- Recipe via Meal-Master (tm) v7.04
Title: Smokey Brie Spread
Categories: Appetizers
Servings: 1
4 x Slices bacon, fried crisp 8 oz Cream cheese, softened
4 1/2 oz Brie cheese, room temp. 2 tb Milk
1 tb Lemon juice
Place bacon in food processor or blender and process until finely chopped.
Add remaining ingredients and process until smooth. Refrigerate until ready
to serve. Yield: Approx. 1 1/2 cups
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---------- Recipe via Meal-Master (tm) v7.04
Title: So Easy Fish
Categories: Fish/sea, Main dish, Low-cal
Servings: 2
2 Fillets white fish, 8 oz 1/2 ts Oil
1/4 c Fresh bread crumbs 1 ts Grated parmesan cheese
1/8 ts Garlic powder 1/8 ts Lemon pepper
Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small
shallow baking pan with some of oil. Rub remaining oil over top of fish.
In a small bowl, combine remaining ingredients and sprinkle over fish.
Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3
g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Soda Bread (irish Whisky Soda)
Categories: Breads
Servings: 8
-----------bread------------ 4 c Flour, all purpose
1 ts Salt 1 ts Baking soda
1/4 c Butter, chilled 1 c Raisins or currants (option)
1/2 c Honey, liquid 1/4 c Irish whisky or buttermilk
-----------glaze------------ 2 ts Irish whisky
2 Ilk
BREAD: In large bowl, combine flour, salt and baking soda. With pastry
blender or two knives, cut in butter until mixture resembles coarse crumbs.
Stir in raisins or currants (if using). In separate bowl, combine
buttermilk, honey and whisky. Add all at once to dry ingredients; stir
just until no dry spots remain. Turn dough out onto lightly floured
surface. Knead lightly 1 minute (too much handling will toughen loaves,
while too little will inhibit rising.) Divide dough in half and shape each
half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round
cake pans. With floured knife, cut a cross 1/2 in deep in each loaf.
GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze.
Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when
tapped on bottoms. Remove from pans; let cool on wire racks. Cut into
wedges.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sole Romesco
Categories: Fish/sea
Servings: 4
4 Fillet of sole 1/2 c Flour
1 Salt and pepper to tast 1/2 c Oil
-----------sauce------------ 2 Tomatos, peeled, chopped
4 Chili peppers, chopped 10 Toasted hazelnuts
3 Garlic, chopped 2 tb Chopped fresh mint
1/2 ts Salt 1/4 c Olive oil
1/4 c Dry sherry 2 tb Vinegar
1 Vinegar
To make sauce, in a blender or food processor, blend tomatoes, chilies,
hazelnuts, garlic, mint and salt. Add half the oil, drop by drop, until
mixture is thick. With motor running, add rest of oil in a steady steam.
Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry
sole. Combine flour and salt, pepper. Dust fillets with seasoned flour and
dip in oil or butter. Place fillets on hot barbecue grill. After 2 to 3
minutes, turn carefully with a metal spatula. After another 2 to 3 minutes
turn fillets again. While fish is cooking, pour sauce in a bowl and
sprinkle with parsley. Serve spooned over piping hot fillets. Makes 4
servings
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sour Cream Chocolate Layer Cake
Categories: Cakes, Desserts
Servings: 12
2 c Flour; unbleached, sifted 2 c Sugar
1 1/4 ts Baking soda 1/2 ts Baking powder
1 ts Salt 1/4 c Vegetable shorteneing
3/4 c Sour cream 1 ts Vanilla extract
2 Eggs; large 1 c ;water
4 oz Baking chocolate ----------frosting----------
1/3 c Butter or regular margarine 3 c Confectioners' sugar
1/2 c Sour cream 3 oz Baking chocolate
Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a
large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and
chocolate (melted then cooled). Beat with an electric mixer at low speed,
scraping bowl constantly, for 1/2 minute. Increase speed to high and beat
an additional 3 minutes, scraping bowl occasionally. Pour batter into 2
greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated
350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on
racks for 10 minutes. Remove from pans and cool completely on the racks.
Place one cake layer on serving plate. Spread with Sour Cream / Chocolate
Frosting. Top with second cake layer. Frost sides and top of the cake
with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE
FROSTING: Combine the softened butter or margarine, confectioners' sugar,
and sour cream in a mixing bowl; blend well. Add chocolate which has been
melted and cooled and vanilla. Beat until smooth. NOTE: I have seen
reference to people having trouble with their layer cakes and how they
rise. Try this little trick when making this cake. Take the layer that has
the least amount of rise on the top and trim it to be flat with a sharp
knife. Place the trimmed side down (layer should be upside down). Then
frost between layers and place the other layer on right side up and
finished frosting. It will give the illusion of having a cake with only
one domed layer and will sit better on your cake plate. Also the trimmings
are great eating just plain for the cook or for the kids.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Southwest Guacamole
Categories: Dips, Appetizers
Servings: 6
5 Avocados; ripe, peel & pit 4 Cloves garlic;finely chopped
1 c Tomato; chopped, 1 medium 1/4 c Lime juice
1/2 ts Salt
Mash avocados in a medium bowl until slightly lumpy. Stir in remaining
ingredients. Cover and refrigerate 1 hour. Makes 3 cups of dip.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Southwest Ham And Cheese
Categories: Appetizers
Servings: 4
6 Cooked smoked ham slices 6 Flour tortillas; 7" dia.
3 Cheddar cheese; mild 6 tb Vegetable oil
Place 1 slice ham on each of 3 tortillas. Top each with cheese, another
slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over
medium heat until hot. Cook 1 sandwich in oil, turning once, until golden
brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat
with remaining oil and sandwiches.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Southwest Riblets
Categories: Appetizers, Meats, Mexican
Servings: 6
1/2 c Onion; chopped, 1 medium 2 tb Vegetable oil
1 tb Red chiles; ground 6 Juniper berries; dried,crush
3 Cloves garlic;finely chopped 1/2 ts Salt
1/2 oz Baking chocolate; grated 1 c Water
2 tb Cider vinegar 6 oz Tomato paste; 1 cn.
2 tb Sugar 3 lb Pork back ribs; fresh, *
* Rack Of ribs should be cut lengthwise across the bones. Have the
butcher do this with his meat saw.
~--------------------------------------------------------------------- ~---
Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground
red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes,
stirring occasionally. Stir in chocolate until melted. Pour water, vinegar
and tomato paste into food processor workbowl fitted with steel blade or
into a blender container. Add onion mixture and sugar; cover and process
until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs
to separate. Place in a single layer in roasting pan, pour sauce evenly
over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30
minutes longer.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Southwest Smoothie
Categories: Beverages
Servings: 3
1/2 c Banana; sliced 1/2 c Mango, papaya, or guava; *
2 c Milk 1 tb Honey
* Fruit should be of one kind listed and be chopped.
~--------------------------------------------------------------------- ~---
Place all ingredients in food processor workbowl fitted with steel blade or
in blender container; cover and process on high speed until smooth. Strain
if using mango.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spaetzle Cheese Noodles
Categories: German, Breads, Cheese/eggs
Servings: 4
3 tb Butter or margarine 3 Onions;sliced in small rings
3 oz Emmenthaler cheese; grated 1 ts Dry mustard
2 c Spaetzle noodles 2 tb Chives; chopped
Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry
mustard. Add cooked noodles to cooked onions and cheese; mix well. Place
mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30
minutes or until hot and bubbly. Sprinkle top with chopped chives before
serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spagetti Primavera
Categories: Main dish
Servings: 4
1/2 c Butter 1 c Sliced fresh mushrooms
1/2 c Slivered green pepper 1/4 c Chopped onion
1 Clove garlic crushed 1 c Cooked cut up broccoli
1 c Diced seeded tomato 2 tb Chopped parsley
3/4 ts Oregano crushed 6 oz Spagetti or spagettini
Salt and pepper to taste Grated parmesan cheese
Melt butter in medium frypan. Saute mushrooms, green pepper, onion and
garlic until tender. Add broccoli, tomato, parsley and oregano to pan;
heat through, stirring occaisionally. Spoon vegetable mixture over
spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each
serving with Parmesan cheese.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spanish Saffron Chicken
Categories: Low-cal, Poultry
Servings: 6
6 x Chicken breast halves * 1/4 ts Ground pepper
Med onion, sliced Clove garlic, minced
1/2 lb Fresh mushrooms, sliced 1 c Water
2 ts Paprika 1 ts Dry chicken bouillon powder
1/2 ts Saffron threads (or tumeric) 1 c Frzn english peas
2 tb Sliced ripe olives (pitted) 1/4 c Skim milk
1 tb Cornstarch 2 tb Water
3 c Hot cooked long-grain rice
* 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken
with pepper. Place in large Dutch oven that has been coated with cooking
spray. Cook over med heat until browned. Wipe pan drippings from Dutch
oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi
heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add
chicken, 1 c water, and paprika, bouillon powder, and saffron threads.
Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is
tender. Remove chicken and set aside. Add peas, olives, and skim milk to
Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water;
add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring
constantly, until thickened and bubbly. Remove from heat. To serve, place
rice on a serving platter. Arrange chicken over rice; top with vegetable
mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7 mg
carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium, 56 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spareribs And Sauerkraut
Categories: German, Meats, Main dish
Servings: 4
32 oz Sauerkraut; canned (2 cans) 3 lb Spareribs; country style
2 ts Paprika 6 Beef bouillon cubes
1/2 ts Caraway seeds 1/2 ts Pepper
10 Bacon; slices,rolled inflour
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart
casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika,
bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3
to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove
bones from the sauce before serving. Serve with dark bread and steins of
beer.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spiced Chocolate Applesauce Cake
Categories: Fruits, Cakes
Servings: 16
2 1/2 c Flour; unbleached, sifted 1/2 c Cocoa; baking
2 ts Baking soda 1 ts Cinnamon; ground
1 ts Salt 3/4 c Vegetable shortening
2 c Sugar 2 Eggs; large
1 ts Vanilla 1 c Applesauce
1 c Buttermilk 1/3 c ;boiling water
--chocolate fluff frosting-- 1 ------------------------
2 oz Unsweetened chocolate 1/2 c Confectioners' sugar; sifted
1/4 c Butter or margarine;softened 1 ts Vanilla
2 Egg whites; large 1 c Confectioners' sugar; sifted
Sift together flour, baking soda, cinnamon and salt; set aside. Cream
together the shortening and sugar in a mixing bowl until light and fluffy,
using an electric mixer at medium speed. Add eggs, one at a time, beating
well after each addition. Blend in vanilla and applesauce. Add dry
ingredients alternately with buttermilk to creamed mixture, beating well
after each addition. Beat in boiling water. (Batter should be thick.) Pour
batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake
in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool
10 minutes in pan on rack. Remove from pan; cool on rack. When cake is
cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE
FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature.
Blend together confectioners' sugar, butter, melted chocolate and vanilla
in a bowl and beat until smooth. In another bowl, beat egg whites until
soft peaks form, using an electric mixer at high speed. Gradually beat in 1
c sifted confectioners' sugar, 2 T at a time, until egg white mixture is
glossy and stiff. Fold in chocolate mixture into the beaten egg whites.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spicy Szechwan Sauteed Chicken
Categories: Main dish, Meats, Ethnic
Servings: 4
3/4 lb Chicken, boneless, bite size 2 c Broccoli flowerets, cooked
2 Stalks green onion, chopped 4 Slices, ginger root,slivered
1 Garlic clove, chopped 1 tb Wine
1 tb Soy sauce 3/4 ts Sugar
3/4 ts Sesame oil 1 tb Hot bean paste or chili sauc
1/3 ts Szechwan pepper (optional) 2 tb Chicken stock 2-4t
1/2 ts Cornstarch (for thickening) 2 tb Oil
Heat wok with oil, garlic, ginger over high heat and stir in chicken
pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except
blanched broccoli flowerets and cornstarch, and stir for a further 1-2
minutes. Mix well. Thicken and place chicken in center of a dish with
broccoli on each side.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spicy Thai Noodles
Categories: Ethnic, Main dish
Servings: 4
8 oz Dried rice noodles 1/4 c Vegetalbe oil
3 Cloves garlic, minced 1/2 lb Chicken breast diced
1/2 lb Shrimp deveined, diced 2 Eggs, beaten
2 c Bean sprouts 1/3 c Unsalted peanuts, ground
-----------sauce------------ 1/3 c Ketchup
3 tb Chinese fish sauce 2 tb Lemon or lime juice
2 ts Soy sauce 1 ts Chilli sauce or chilli paste
1 ts Granulated sugar ----------garnish-----------
3 Green onions, thinly sliced
Place noodles in large bowl; cover with hot water. Let stand 20 minutes or
until softened. Drain well. Heat oil in large skillet or wok over medium
high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes
until nearly cooked through. Add egg; let set slightly then stir to
scramble. Add noodles, beansprouts and peanuts; stir fry until heated
through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy
sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until
well coated. Garnish with onions.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spinach-cheese Puffs
Categories: Appetizers
Servings: 1
1 10-oz package frozen chopped 1 c Milk
1/2 c Margarine or butter (1 stick 1 ts Salt
1 c All-purpose flour 4 Large eggs
1/4 lb Gruyere or swiss cheese (shr 1/2 c Grated parmesan cheese
Parsley, beet or salad green
Calories per serving: 50 Fat grams per serving: 4 Approx. Cook Time:
Cholesterol per serving: 22 Drain spinach; squeeze dry with paper towels.
In 3-quart saucepan over medium heat, heat milk, margarine or butter, and
salt until margarine melts and mizture boils. Remove saucepan from heat.
With wodden spoon, vigorously stir in flour all at once until mixture forms
a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time,
beating well after each addition, until mixture is smooth and satiny. Stir
in Gruyere and parmesan cheeses and spinach. If not baking right away,
cover surface of mixture with plastic wrap and refrigerate. Preheat oven to
375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level
tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20
minutes until cheese puffs are golden brown. Arrange appetizer and garnish
on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spit Roasted Chili Barbequed Ribs
Categories: Meats, Main dish
Servings: 4
4 tb Butter 1 Onion finely chopped
2 Cloves garlic, fine chopped 4 c Canned plum tomatoes
2 ts Chili powder 1 c Dry red wine
1/2 c Soya sauce 2 tb Cornstarch
1 tb Granulated sugar 1 Salt
1/2 c Chicken stock 5 lb Trimmed spareribs
Melt butter in saucepan or skillet over medium high heat and cook onion
until soft. Add garlic and cook a minute longer. Put tomatoes through a
food mill or puree in a blender or food processor. Add to onion mixture
along with all other ingredients except meat. Bring to a boil and simmer
for several minutes. Remove from heat and set aside. Thread ribs on to
spit and secure with prongs. Close cover two thirds of way. Spit roast for
30 minutes, then baste every ten or so for another 40 minutes or until
juices run clear. Place several tablespoons of sauce on each plate and
serve with ribs. Makes about 4 servings
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spring Salad
Categories: Salads
Servings: 4
1/2 lb Snow peas 1/2 lb Mixed green and yellow beans
6 New red skinned potatoes 1/2 lb Carrots
1 c Frozen sweet corn 1 c Fresh or frozen peas
2 Tomatoes 4 Hard cooked eggs
----------dressing---------- 3 Large egg yolks
1 ts Dijon mustard 1 Salt
1 Pepper 1 1/2 c Saflower oil
1 tb Lemon juice 1 Shallots, finely chopped
1 ts Honey 1 tb Finely chopped fresh mint
1 tb Finely chopped fresh parsley
Top and tail beans. Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp. Drain and refresh under cold running water.
Add potatoes to boiling salted water, Cook gently for 15 minutes or until
tender. Drain. Place peeled corrots in a saucepan with enough cold water
to cover. Salt lightly, bring to a boil, then reduce heat and simmer until
tender. Drain. Add corn and peas to small amounts of lightly salted boiling
water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea
towel to drain while preparing dressing. Peel and seed tomatoes and cut
into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt
and freshly ground pepper. When mixture begins to thicken, add 2
tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon
lemon juice.
Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin
by adding up to 2 tablespoons of lemon juice. Stop adding oil when
mayonnaise is desired thickness) Stir in shallots, honey, mint add
parsley. Adjust seasoning. Arrange vegetables on one large plater or
individual plates, and garnish with egg wedges. Thin mayonnaise with
boiling water and lightly coat salad. (Any leftover mayonnaise can be
refridgerated for up to 1 week).
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spring Vegetable Pie
Categories: Vegetables, Cheese/eggs
Servings: 6
1 1/2 tb Olive oil 1 Medium carrot, cut length
1 c Chopped cauliflower 3 Scallions, minced
1/2 c Thawed frozen peas 2 tb Minced fresh parsley
4 Eggs beaten 2 tb Low fat milk
4 oz Crumbled feta cheese 1/4 ts Dried thyme
1 Pepper, to taste 1/2 c Fresh bread crumbs
Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the
carrots and cauliflower and saute, covered, over moderate heat. Lift the
lid and stir occasionally until crisp tender. Stir in the scallions and
saute for another minute, just until slightly limp. Stir in peas and
parsley and remove from heat.In mixing bowl, combine beaten eggs with the
milk, feta and thyme. Stir in the skillet mixture and add a little
pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and
pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20
to 25 minutes, or until set and top is golden. Let stand for 10 min before
cutting.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Steak Marinade
Categories: Sauces
Servings: 1
2 tb Lemon juice 3 ts Worcestershire sauce
1/4 c Oil 2 Garlic, minced
1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal
dish just large enough to hold it or in a sealable plastic bag.
Refrigerate for 12 to 24 hours.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Steak Tartare
Categories: Appetizers, Meats
Servings: 1
1/4 lb Fresh, raw sirloin or 1/4 lb Tenderloin beef, cubed
1/2 ts Capers 1/4 ts Worcestershire sauce
1/4 ts Dijon mustard 1-inch piece onion
Place the meat in a blender or food processor and process until meat is
finely chopped. Add remaining ingrediants and repeat processing. Form into
ball. Keep refrigerated until ready to serve. Serve with cocktail rye
bread. Yield: 1 Cup
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Steamed Fish With Ginger And Onions
Categories: Main dish, Fish/sea
Servings: 4
1 1/2 lb Whole red snapper, cleaned 2 tb Slivered fresh ginger
6 Green onions, sliced 1/4 c Sherry, mirin or water
-----------sauce------------ 2 tb Soy sauce
1 ts Sesame oil 1 tb Vegetable oil
Rinse fish and pierce in several placed with a skewer or sharp knife. Place
in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch
apart with thicker sides towards outer edges of dish). Put half the ginger
and green onions inside fish. Pour sherry over and cover with vented
plastic wrap. Combine sauce ingredients in small microwaveable dish or
measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or
until fish flakes easily with a fork and is tender. Rotate dish if
necessary during cooking.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Steamed Ginger Rice With Snow Peas
Categories: Pasta, Ethnic
Servings: 6
2 c Long grain rice 3 c Cold water
1 ts Finely grated ginger 1/4 lb Snow peas, chopped
Wash rice in several of changes of water until the water runs clear. Place
rice in a 3 quart saucepan that has a tight fitting lid. Add water and
grated ginger. Bring to a boil, uncovered. Reduce heat slightly but
continue to cook uncovered until surface water disappears and holes appear
in the surface of the rice. Cover tightly, turn heat very low and cook 20
minutes. Add snow peas and cover. Cook 2 minutes longer then remove from
heat and let stand 3 to 5 minutes before serving. Stir gently to combine
rice with snow peas.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Steamed Rice
Categories: Pasta
Servings: 4
1 c Long grain rice 1 3/4 c Water
Salt (optional)
Rinse rice well. Combine with water and salt, if using, in a 8 cup
microwaveable casserole. Cover and microwave at high for 5 minutes, then
at medium for 8 to 12 minutes or until most of water is absorbed.
Let stand covered, 5 to 10 minutes to absorb remaining liquid.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Stir Fried Beef And Broccoli In Oyster Sauce
Categories: Main dish, Meats, Ethnic
Servings: 4
3/4 lb Flank steak 1 tb Soy sauce
1 tb Rice wine 2 tb Water
1 tb Cornstarch 1/8 c Vegetable oil
3 Cloves garlic, minced 1 ts Chopped fresh ginger root
6 Green onions, chopped 1/3 c Water
1 lb Broccoli cut into florets -----------sauce------------
2 tb Oyster sauce 1 tb Soy sauce
1 tb Rice wine 1 tb Cornstarch
Cut meat across the grain into very thin slices. Place in a bowl and
combine with soy sauce, rice wine, water and cornstarch. Allow to marinate
at least 10 minutes. Meanwhile prepare remaining ingredients and stir
together sauce mixture. Heat oil in a wok or large skillet. Add meat and
cook, stirring constantly, until meat is about 75 per cent cooked. Remove
and reserve. Scrape out pan if necessary and return to heat. Add another 2
tablespoons oil if needed and heat. Add garlic, ginger and green onions and
cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add
water. Cover and cook 3 minutes. Re-add beef to pan and combine well. Add
sauce to mixture and bring to boil. Cook until thickened and beef and
broccoli are cooked through. Serve with steamed rice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Stir-fried Liver
Categories: Meats, Ethnic
Servings: 4
1 lb Calves liver Small onion
4 x Mushrooms 4 x Scallions
Clove garlic 1 ts Corn starch
2 tb Peanut oil 1 ts Soy sauce
Slice liver thin and mix with corn starch and crushed garlic. Brown quickly
in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is
evenly browned, then add chopped scallions and soy sauce. Continue cooking
with constant stirring for 6 to 9 minutes. A tablespoon of brandy may be
added to the meat just before frying for that little touch of luxury the
Chinese lavish on honored guests.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Strawberry Barvarian
Categories: German, Desserts
Servings: 6
1 qt Strawberries; fresh 3/4 c Sugar
1 tb Gelatin; unflavored,(1 env.) 1/2 c ;water, cold
2 ts Lemon juice 1 c Cream; heavy, whipped
Slice strawberries and mix with the sugar. Let stand until sugar
dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then
heat gently until gelatin dissolves completely. Add gelatin and lemon
juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold
or serving dish. Chill until set. Carefully unmold and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Strawberry Mousse Cake
Categories: Desserts, Cakes
Servings: 10
--------sponge cake--------- 3 Eggs, separated
Pinch cream tartar 1/2 c Granulated sugar
1/4 ts Grated lemon rind 1 ts Vanilla
1/2 c All purpose flour Pinch salt
--strawberry yogurt mousse-- 1 ------------------------
1 1/2 Env unflavoured gelatin 1/4 c Cold water
2 c Whole strawberries 1/3 c Granulated sugar
2 tb Lemon juice 1/2 c Plain yogurt
1/2 c Whipping cream -----------syrup------------
3 tb Water 3 tb Granulated sugar
2 tb Strawberry or kirsch liqueur -cream frosting and garnish-
1 ------------------------ 2 c Stawberries
1 1/2 c Whipping cream 2 tb Granulated sugar
CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan;
set aside. In a large bowl beat whites and cream of tartar to soft peaks.
Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
In a separate bowl beat the yolks with remaining sugar until light yellow
and thickened. Scrape yolks over whites, add lemon rind and vanilla and
fold together. Sift flour and salt over batter, folding in gently but
thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25
minutes or until the top springs back when lightly touched. Let cool in pan
on wire rack. If making ahead, remove from pan and wrap well for storage
at cool room temperature for one to two days or in the freezer for up to 2
months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set
aside. Rinse, hull and puree berries. In a small saucepan combine puree,
sugar and lemon juice and heat gently just long enough to dissolve sugar.
Remove from heat. Warm softened gelatin over low heat until clear and
syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill
to consistency of raw egg white. Whisk in the yogurt. Whip cream until
form; fold into mousse and return to fridge. SYRUP: In a small saucepan
bring water and sugar to a boil. Remove from heat, cool and stir in
liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin
layers. Place top half, but side up, in the botton of a clean 9 inch spring
for pan. Drizzle half the syrup ivenly over the cut side of each of the 2
halves. Spoon strawberry mousse over cake in pan; don't worry if mousse
extends over the sides. Set remaining layer, cut side over mousse,
pressing gently. Cover and chill thoroughly, overnight if possible.
Release sides of pan, and using a wide lifter, transfer cake to service
plate, doily-lined if you've thought that for ahead. CREAM FROSING AND
GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff
and firm. Sweeten with sugar and spread ivenly over top and sides of cake.
Arrange berry slices in circle around the top and bottom edges of the cake.
Refrigerate until serving time, which should be within the following hour
or two.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Stuffed Mushrooms
Categories: Appetizers, Vegetables, Mexican
Servings: 12
24 Mushrooms; medium 2 tb Margarine or butter
1/4 c Onion; chopped, 1 medium 2 tb White wine; dry
1/4 c Bread crumbs; dry 1/4 c Cooked smoked ham; fine chop
2 tb Parsley; snipped 1 tb Lime juice
1 Clove garlic; finely chopped 1 ts Oregano leaves; dried
Dash of pepper 1/2 c Cheese; finely shredded, *
* Use Montery Jack Cheese in this recipe.
~--------------------------------------------------------------------- ~--
~---- Cut stems from mushrooms; finely chop enough stems to measure 1/4
cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom
caps, topsides down, in margarine. Cook uncovered until mushrooms are light
brown; remove mushrooms with slotted spoon. Cook and stir onion in same
skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in
chopped mushroom stems and remaining ingredients except cheese and mushroom
caps; cool slightly. Shape mixture into 24 small balls; place 1 in each
mushroom cap. Sprinkle with cheese. Set oven control to broil. Place
mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from
heat until cheese is melted, about 3 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Stuffed Veal Breast
Categories: German, Meats, Main dish
Servings: 4
1/2 lb Ground beef; lean 1/4 lb Ground pork
1 Egg; large 1 c Bread crumbs; soft
1 tb Lemon juice 1/8 ts Nutmeg
1/2 ts Salt Pepper; to taste
4 lb Breast of veal; with brisket 3 tb Shortening
2 ts Paprika 2 Bay leaves
6 Cloves; whole 1/2 ts Rosemary
1/2 ts Basil 2 c Water
Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper
for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks
or skewers. Brown roast in melted shortening in ovenproof casserole. To
the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups
water. Bake in a covered casserole at 325 degrees F for 2 hours or until
veal is tender. Slice veal and serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Swabian Pancakes
Categories: German, Desserts
Servings: 6
1 1/4 c Flour; unbleached 3 Eggs; large
1/2 ts Salt 2 c Milk
1 ts Vegetable oil 16 oz Applesauce; (1 can)
4 oz Raisins 1 ts Oil or butter;to grease dish
2 tb Sugar 3 tb Almonds; sliced and blanched
1 tb Butter
Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of
milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a
time). Heat the applesauce and stir in the raisins. Divide the sauce
between the pancakes and spread over each top. Roll up the pancakes like
jelly rolls and cut each in half with a sharp knife. Grease an ovenproof
dish with oil or butter; place pancakes in the dish, setting them up on the
cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced
almonds. Pour over the pancakes. Dot with butter. Place in a preheated
375 degree F oven and bake for 40 minutes. Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Sweet 'n' Sour Pork
Categories: Main dish, Meats
Servings: 6
1 1/2 lb Fresh pork shoulder * 1 Med. onion, sliced
8 oz (1 cn) pineapple chunks 1/4 c Packed brown sugar
3 tb Cornstarch 2 tb Lemon juice
1 tb Imported soy sauce 1 ts Salt
1/8 ts Pepper 1/8 ts Ground ginger
1 Small green pepper ** 6 oz (1 pk) frozen pea pods
* Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper
should be seeded and cut into 1-inche pieces.
~---------------------------------------------------------------------
~---- Mix pork, onion, pineapple (with juice), brown sugar, cornstarch,
lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover
and microwave on medium (50%) until pork is no longer pink, 24 to 28
minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover
and microwave on high (100%) green pepper and pea pods are tender, 3 to 4
minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Sweet And Sour Red Cabbage
Categories: Vegetables
Servings: 8
3 lb Red cabbage core and shred 4 Minced garlic cloves
1/4 c Vegetable oil 1/3 c Cider vinegar
1/3 c Tamari soy sauce 3 tb Honey
1 ts Ground ginger 1/2 ts Pepper
In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to
4 minutes, stirring to coat well with oil. Add remaining ingredients.
Combine well. Bake in preheated 350 degrees oven 40 to 60 minutes or until
tender.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Sweet-and-sour Potatos
Categories: German, Vegetables
Servings: 4
8 New potatoes; boiled in skin 1 Onion; medium, diced
1/4 ts Salt 1/4 ts Pepper
3/4 c Sugar 4 Bacon; slices, cut up
3/4 c Vinegar
Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve
in a covered bowl. In a small frypan, fry the bacon until crisp. Add the
vinegar to the hot bacon and bring to a boil. Pour immediately over potato
mixture, mix well. If too tart, add a little more sugar before serving.
Cut endive or leaf lettuce add to this is very good.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Szechwan Beef
Categories: Appetizers, Ethnic
Servings: 4
1/2 lb Boneless sirloin steak 1in 2 tb Clarified butter
2 Cloves garlic finely chopped 4 Shallots, finely chopped
1 ts Ginger 1/4 ts Chili pepper
1/2 ts Chili paste oriental 16 Snow peas julienned
1 Red sweet pepper julienned 4 Green onions, sliced
Saute steak cubes, garlic, shallots and ground ginger in clarified butter
for 2 minutes. Add chili pepper, chilipaste and very thin strips of snow
peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go
in cooking time. Makes 4 small servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tangy Short Ribs
Categories: Meats, Main dish
Servings: 5
4 lb Short ribs * 3/4 c Lemon juice
1 Large onion, sliced 1/2 c Steak sauce
1 Clove garlic, finely chopped 2 ts Salt
2 ts Chil powder 1 1/2 ts Ground cumin
1/2 ts Pepper
* Short Ribs should be cut into 2-inch pieces.
~---------------------------------------------------------------------
~---- Place beef ribs in 4-Qt casserole or bowl. Mix remaining
ingredients; pour over ribs. Frfrigerate about 1 hour, turning
occasionally. Cover tightly and microwave on medium (50%) until ribs are
tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Teatime Scones
Categories: Breads, Cakes
Servings: 10
2 c Flour, all purpose 1 tb Sugar
1/2 ts Baking powder 1/2 ts Baking soda
1/4 ts Salt 1/3 c Butter, chilled
1 Egg 1/2 c Buttermilk
1 ts Vanilla
In large bowl, combine flour, sugar, baking powder, baking soda and salt.
With a pastry blender or two knives cut in butter until mixture resembles
coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla.
Using fork, stir into dry ingredients to form a soft dough. Gather into
ball. Turn out onto lightly floured surface; knead lightly 10 times. With
lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in.
cookie cutter, cut dough into rounds, gathering scraps together until dough
is all used up. Place rounds on lightly greased baking sheet. Bake in 425F
(220C) oven 12 to 15 minutes or until golden brown and risen. Let cool on
wire racks. Serve warm.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Thai Spicy Noodles
Categories: Main dish, Appetizers
Servings: 4
8 oz Thai rice noodles (banh pho) 4 tb Fish sauce (or soya sauce)
4 tb Lime juice (lemon juice) 4 tb Tomoto puree
4 tb Sugar 1 tb Hot red pepper flakes
1/2 c Ground peanuts 1/2 c Vegetable oil
4 Cloves of garlic minced 1 lb Chicken cut in small pieces
1 Large tofu cut in chunks 8 Very large tiger shrimp
4 Eggs lightly beaten 4 c Bean srouts
4 Scallions, cut 1/2 in pieces
Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
coriander. Soak rice noodles in cold water for two to three hours and drain
just before use (or partially cook any other type of thin noodles and allow
to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red
pepper flakes; set aside. Grind peanuts in food processor (at least
half-cup, plus some extra for garnish). Prepare and assemble all other
ingredients. In large wok over high heat, brown the garlic in oil. Add
chicken, tofu and shrimp, and saute until lightly browned. Add eggs and
continue to stir fry. Add drained rice noodles and dish sauce mixture,
continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and
scallions, and continue to stir fry for another 2 minutes. Sprinkle with
more ground peanuts. Serve immediately with lemon wedges, cucumber slices
and corriander.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: The Ultimate Salad Dressing
Categories: Salads
Servings: 2
1 ts Dry mustard 1/2 ts Salt
1/4 ts Pepper 1/2 ts Sugar
1 ts Dried oregano 2 tb Parsley
2 tb Minced onions 1 tb Minced garlic cloves
1 tb Minced sweet red peppers 4 ts Lemon juice
4 ts White wine vinegar 1/2 c Light oil
In small bowl, whisk together all ingredients except oil. Whisk mixture
while slowly drizzling in oil. Let stand for 30 minutes to blend flavours.
Whisk again before using. Dressing can also be made in food processor.
(use pulse)
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Three Onion Pie With Feta Cheese
Categories: Vegetables
Servings: 1
2 tb Safflower oil 1 Large yellow onion, chopped
1 Large red onion, quartered 2 tb Dry white wine
2 Large leeks, white, 2 Eggs beaten
3 tb Chop fresh parsley, divided 1 tb Chop fresh dill, or 1t dry
1 ts Dried tarragon 4 oz Crumbled feta
1 Pepper 1 Plum tomato, thinly sliced
1 Dry bread crumbs
Heat oil in large skillet. Add the yellow and red onions and saute over
moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir
frequently, or until onions are golden and leeks are limp. Remove from
heat. Preheat oven 350F. In mixing bowl, combine beaten eggs with two
tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir
in the onion mixture. Oil a 10 in. tart pan and line bottom generously
with bread crumbs. Pour in onion mixture. Ring the outside edge with tomato
slice, then sprinkle the remaining parsley in the center. Sprinkle a light
layer of bread crumbs over the entire top. Bake for 40 to 45 min, or until
the mixture is set and top is golden. Let stand for 5 to 10 min, then cut
into wedges.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tomato Beef
Categories: Main dish, Meats
Servings: 4
1/2 lb Flank steak, thin slices 3 Tomatoes
2 Green onions 1 Garlic clove (chopped)
2 tb Oil -------beef marinade--------
1 ts Soy sauce, light 1 1/2 ts Wine
1 1/2 ts Water 1/2 ts Oil
1/2 ts Sesame oil 1/2 ts Cornstarch
-----------sauce------------ 3 tb Tomato ketchup
1 ts Sugar 1/2 ts Vinegar
1 pn Pepper and salt 1/2 ts Cornstarch in 1 t water
Marinate beef slices for 30 minutes. Heat wok with 2 T oil and garlic for
30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and drain oil.
Set aside. Heat wok, high, add tomato wedges and stir for 2 minutes, then
add sauce mixture. Thicken if too watery. Return beef and stir well and
serve hot. Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tomato Brushetta, Lo Cal
Categories: Appetizers, Breads, Low-cal
Servings: 4
8 Slices fr or italian bread 2 Garlic cloves, halved
1 ts Olive oil 2 tb Onion, minced
1 Tomato, diced 1 pn Oregano,dried
1 pn Ground pepper 2 ts Parmesan cheese, optional
Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil
in nonstick skillet over medium-high heat; add onion and cook, stirring
until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture
over garlic side of hot toast and serve immediately. Alternatively,
sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105
cal; 2 g fat; 1 mg cholesterol; 190 mg salt.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tomato Cheese Soup
Categories: Soups
Servings: 12
28 oz 2 undrained and chopped 2 tb Butter
2 Stalks of celery diced 2 Cloves of garlic, minced
1/2 Sweet red pepper diced 2 tb Butter
1/2 lb Mushrooms, chopped 1 Large cooking onion diced
2 tb Flour 1 ts White sugar
8 c Beef stock 1/2 ts Basil
1/2 ts Rosemary 1/2 ts Thyme
3 oz Cream cheese 1 Salt and pepper to taste
1 Parsley for garnish
Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add
the celery, garlic and red pepper and cover and bake in a 325 degree oven
for 25 minutes. Saute the mushrooms and onion in the second batch of butter
in a large stock pot for about 8 minutes. While stirring, slowly add the
flour and sugar, blending until mixture is very smooth. Add the stock,
basil, rosemary and thyme, stirring until soup comes to a boil. Add the
contents of the baked tomato pan from the oven and bring to a boil. Cover
and simmer the soup for about 30 minutes. Meanwhile, in a food processor,
blend the cream cheese, salt and pepper until smooth. Slowly stir the cream
cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty
portions.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tomato Juice Cocktail
Categories: Beverages
Servings: 10
46 oz Can tomato juice 6 Limes, juiced
2 ts Salt 8 ds Tabasco sauce
2 ts Ground cumin 1 Lime slices for garnish
Mix all ingredients except lime slices. Put mixture in a pitcher and float
the lime slices. Guests can serve this over ice or add vodka.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tomato Salsa
Categories: Relishes
Servings: 1
2 1/2 c Diced ripe tomatoes 2 Scallions, chopped
4 oz Can mild green chiles, drain 1 Or 2 jalapeno peppers, chop
1 tb Chopped cilantro or parsley 1/2 Juice of lemon
1 ts Ground cumin 1/2 ts Salt
Combine the ingredients in the container of a food processor. Pulse on and
off until the mixture is a coarse puree. Store in airtight container in
refrigerator.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Topping, Low Fat Whipped
Categories: Desserts, Low-cal
Servings: 1
1/3 c Evaporated skim milk 1/2 ts Unfavoured gelatin
1 tb Cold water 1 tb Sugar
1/2 ts Vanilla extract 1 ts Lemon juice
Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan,
then stir over low heat until dissolved. Add to milk and beat until stiff.
Add sugar, vanilla and lemon juice. Use immediately, or beat again before
serving. Makes 1/2 c. 1 serving = 2T, 29 cal.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tortellini With Peas And Prosciutto
Categories: Pasta, Ethnic
Servings: 4
15 oz Tortellini; cheese 1 1/2 c Whipping cream
Nutmeg; freshly grated pinc 6 tb Parmesan; freshly grated
3/4 c Peas; frozen tiny thawed dr 1 1/2 oz Prosciutto; fat trimmed cut
Salt and freshly ground pepp
Cook tortellini in large pot of boiling salted water until barely tender,
stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile,
bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and
simmer until slightly thickened, about 8 minutes. Return tortellini to pot.
Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until
tortellini are tender and sauce thickens, stirring occasionally, about 4
minutes. Season with salt and pepper. Divide among four warm bowls and
serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Traditional Chutney
Categories: Relishes
Servings: 1
4 c Ripe mango 1/2 c Lime, seeded and chopped
1 c Yellow onions 1/2 c Grated fresh ginger
3 Cloves garlic, minced 3/4 c White raisins
2 c Light brown sugar 1 c Apple cider vinegar
1/4 c Fresh orange juice 1/4 c Fresh lemon juice
1 tb Whole mustard seed 1 ts Dried red pepper flakes
1 ts Ground cinnamon 1/4 ts Ground cloves
Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in
heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for
about 20 minutes, stirring frequently. Remove from heat, cover, and let
stand for about 12 hours. Again bring to a boil, lower heat, and cook for
15 minutes, stirring frequently. Remove from heat and immediately pour into
hot sterilized jars. Vacuum seal. Makes: 4 1/2 pint jars.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tropical Chicken Kabobs
Categories: Low-cal, Poultry
Servings: 6
1/3 c Lime juice 1 tb Vegetable oil
1 tb Honey 6 x Chicken breast halves *
12 x Pearl onions, peeled Lg green pepper **
Papaya, peeled ** 1 1/2 c Fresh pineapple chunks
* 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut
into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow
dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours
or overnight, stirring occasionally. Remove chicken from marinade,
reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple
on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over
medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till
done, turning and basting frequently with reserved marinade. PER SERVING:
222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g
cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tuna Buns
Categories: Main dish, Fish/sea
Servings: 4
2 Hardcooked eggs, chopped 6 1/2 oz (1 cn) tuna, drained
4 oz Shredded cheddar cheese 1/4 c Chopped green pepper
2 tb Finely chopped onion 1/2 ts Prepared mustard
1/2 c Mayo or salad dressing 8 Hamburger buns, split
Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill
buns with tuna mixture. Place on serving plate. Microwave uncovered on
high (100%) until filling is warm, 1 1/2 to 2 mins.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tunnel Of Fudge
Categories: Desserts, Cakes
Servings: 12
1 1/2 c Butter 6 Eggs
1 1/2 c Sifted flour 12 1/2 oz Double dutch frosting mix
2 c Walnuts or pecans
In large bowl, cream butter. Add eggs, one at a time, beating well after
each addition. Gradually add sugar; beat at high speed until light and
fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well
blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for
60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary
doneness tests can not be used. Test after 60 minutes by observing a dry,
shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or
serving plate. Cake will have a moist center called the Tunnel of Fudge.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Turkey Soup
Categories: Soups, Poultry
Servings: 6
1 Onion, chopped 1 Carrot, chopped
1 Stalk celery, chopped 2 tb Unsalted butter
1 tb Vegetable oil 1/4 c All purpose flour
4 c Chicken stock 4 c Water
1 c Dry white wine 1 Turkey carcass
2 Sprigs of parsley 1/2 ts Thyme
1 Bay leaf 6 Peppercorns
Cook onion, carrot and celery in the butter and oil over moderately high
heat, stirring for 7 to 10 minutes or until vegetables are golden. Add
flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4
cups water and wine. Bring to a boil. Add turkey carcass broken in
pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially
covered, skimming any froth as ti rises to surface, for about 1 1/2 hours.
Strain soup into heated tureen, pressing hard on the solids. Serve or cool
and store.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Turkey Soup Continental
Categories: Soups
Servings: 8
1/4 c Butter or margarine 2 tb Finely chopped onions
1 c Cooked turkey 2 c Diced raw potatoes
1 c Diced celery 2 c Turkey broth
1 c Creamed style corn 2 c Half and half cream
1 ts Salt 1/4 ts Paprika
1/4 ts Ginger 1/8 ts Pepper
2 tb Chopped parsley
In a large soup pot, saute onions in melted butter. Add turkey, potatoes,
celery and broth. Simmer until vegetables are tender-crisp.
Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally.
Garnish with parsley and serve with crustly rolls.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Turkey Stew Island Style
Categories: Poultry, Main dish
Servings: 4
1 1/2 lb Turkey parts, skinned 1 ts Papkrika
1 Onion, coursely chopped 1 Green pepper, coarsely chop
2 Garlic, finely chopped 1 c Coarsely chopped celery
19 oz Tomatoes 1/2 c Sliced mushrooms
1 c Chicken stock 1 c Peeled chopped potatoes
1 c Frozen green peas 1 tb Dried parsley
1/4 ts Ground pepper 1/4 ts Dried oregano
1/4 ts Thyme
Cut turkey parts into bite sized pieces. In a large skillet or saucepan,
combine turkey paprika. cook over medium heat, stirring constantly, about
5 minutes and meat is browned. Remove turkey and set aside. Place onions,
green pepper, garlic, celery and mushrooms in skillet. Cook, stirring
constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken
stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add
reserved turkey, cooked covered over low heat about 40 minutes or until
meat is fork tender. Serve on hot rice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Turkey Tropicale
Categories: Poultry, Main dish
Servings: 4
1 Chicken coating mix 2 lb Turkey parts, cut in pieces
2 tb Butter 1/2 c Brown sugar
1/3 c Orange juice 1/4 c Golden rum
1 tb Cornstarch 4 Small bananas, cut in half
Coat rurkey pieces with coating mix according to package directions.
Arrange in a single layer in a 8 inch baking dish. Bake uncovered at 400 F
for 40 minutes. In a medium skillet, melt butter. Add sugar, stirring
constantly until melted. Stir orange juice and rum into cornstarch; whisk
together and gradually add to sugar mixture. Bring mixture to a boil,
reduce heat and simmer, stirring constantly, until sauce is thick and clear
(about 3 minutes). Add bananas and cook until heated through (about 1
minute). Place baked turkey on serving plate; pour banana sauce over
turkey and serve. Makes 4 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Two Bean Soup
Categories: German, Soups
Servings: 4
1 1/4 c White beans; dry 4 oz Ham; cubed
1 c Cut green beans; * 1/4 c Celery; diced
1 Green onion; diced 1 Onion; yellow, diced
1 Potato; peeled & diced 1 tb Butter
2 tb Unbleached flour 3/4 c Beef broth
1/2 ts Salt 1/4 ts Pepper
----------garnish----------- 1 Parsley; sprig
* Beans can be either fresh or frozen. Do not use canned.
~--------------------------------------------------------------------- ~--
~---- Cover white beans with cold water and soak overnight. Drain and
place beans in a 2-quart saucepan. Add ham and enough cold water to cover
beans by 1 inch. Bring water to a boil and simmer for about 1 hour or
until beans are tender. Add green beans, celery, onion and potato. Add
enough water to cover the vegetables; simmer for 20 minutes. In a frypan
melt butter and stir in flour. Cook, stirring until lightly browned.
Remove from heat and stir in heate beff broth.
Cook mixture until smooth. Stir mixture into the soup and simmer until
soup is thickened and vegetables are tender. Season woth salt and pepper.
Garnish with chopped parsley and serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Unusual Chinese Grilled Shortribs
Categories: Main dish, Meats
Servings: 4
4 Large, meaty shortribs 1/3 c Oriental toasted sesame oil
4 1/2 tb Peanut butter 4 tb Brown sugar
2 1/4 tb Curry powder 3/4 c Soy sauce
1/2 tb Black pepper (fresh cracked) 1/2 c Rice sherry wine
1/2 Fresh ginger root 2 Large garlic cloves (minced)
10 Green onions
Make shortribs into short, flat strips. Begin by placing rib fat-side-up
on cutting board and cut 1/4" high layer almost (but not through) the
bottom-most section of the rib. Turn meat over and continue to make 1/4"
layers until the rib is completely layered and is now one long strip. Using
the edge of a Chinese knife or otehr flat surface, pound meat until it is
off an even thickness. NOTE: Chill the meat well. This cutting method will
not work well on room temperature ribs. MARINADE: (Curry Based Blender
Sauce) Blend all liquid ingredients in a blender for about 15 seconds at
"Blend" speed. Grate the fresh ginger root and combine with the minced
garlic. Mince the white (only) portion of the green onions. Add all
ingredients to blender mixture and operate on "low" for about 45 seconds.
Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE:
This sauce is excellent for chicken, too. Place ribs on grill, basting
often with sauce until done, about 30 minutes depending on heat of grill.
Watch carefully to determine when done.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Veal Breast With Herb Stuffing
Categories: German, Meats
Servings: 6
-------herb stuffing-------- 3 Bacon; strips
1 Onion; medium 4 oz Mushroom pieces; (1 can)
1/4 c Fresh parsley; chopped 1 tb Dill; fresh, chopped
1 ts Tarragon leaves; dried 1 ts Basil leaves; dried
1/2 lb Ground beef; lean 1/2 c Bread crumbs; dry
3 Eggs; large 1/3 c Sour cream
1/2 ts Salt 1/4 ts Pepper
------------veal------------ 3 lb Boned veal breast; or
4 lb Boned leg of veal 1/2 ts Salt
1/4 ts Pepper 1 tb Vegetable oil
2 c Beef broth; hot 2 tb Cornstarch
1/2 c Sour cream
Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a
frypan until partially cooked; add onion and cook for 5 minutes. Drain and
chop mushrooms, add to frypan and cook for another 5 minutes. Remove
mixture from heat, let cool and transfer to a mixing bowl. Add herbs,
ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season
with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal
breast or leg. Fill with stuffing; close opening with toothpicks. (Tie
with string if necessary.) Rub outside with salt and pepper. Heat oil in a
Dutch oven. Place meat in the pan and bake in a preheated 350 degree F.
oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place
meat on a preheated platter. Pour rest of beef broth into the Dutch oven
and scrape brown particles from the bottom. Bring pan drippings to a
simmer. Thoroughly blend cornstarch with sour cream and add to pan
drippings while stirring cook and stir until thick and bubbly. Slice veal
breast and serve sauce separately.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Veal Cutlets With Capers
Categories: German, Meats
Servings: 4
24 oz Veal cutlets (4 @ 6oz each) 2 tb Lemon juice
1/2 ts Salt 1/8 ts Pepper
1/2 ts Paprika 1 tb Vegetable oil
2 oz Capers; drained(1/2 sm. jar) 1/4 c White wine; dry
1 Bay leaf 3 tb Evaporated milk
----------garnish----------- Pickled beets; sliced
4 Lettuce leaves
Sprinkle cutlets with lemon juice and season with salt, pepper and paprika.
Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn
cutlets over and add drained capers to pan. Fry again for 3 minutes;
remove cutlets and arrange on a preheated platter. Pour wine into pan,
scraping loose any brown particles from bottom of frypan. Add bay leaf,
simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and
adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on
lettuce leaves as a garnish.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Veal Cutlets With Cherry Sauce
Categories: German, Meats
Servings: 4
4 Veal cutlets; lean * 1 tb Vegetable oil
1/2 ts Salt 1/8 ts Pepper; white
1/4 c Red wine 2 tb Evaporated milk
16 oz Cherries;tart, canned, drain ----------garnish-----------
Parsley
* Veal cutlets should weigh about 6 oz each.
~--------------------------------------------------------------------- ~-
~----Pat cutlets dry with paper towels. Heat oil in frypan and brown
cutlets on each side approximately 3 minutes. Season with salt and pepper.
Remove cutlets from pan and keep them warm. Blend wine and evaporated milk
in a pan and simmer for 3 minutes. Add cherries; heat through and adjust
seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange
cutlets on preheated platter, pouring cherry sauce around them. Garnish
with parsley.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Veal Rounds With Vegatables
Categories: German, Meats
Servings: 4
1/2 ts Salt; or to taste 1/4 ts Pepper; or to taste
1/4 ts Paprika; or to taste 4 Veal fillets; cut 1/4" thick
4 tb Butter 4 Stewed tomatoes; whole
12 White asparagus spears; * 1/4 lb Mushrooms; fresh, sliced
* Asparagus Spears should be canned.
~--------------------------------------------------------------------- ~-
~---- Sprinkle salt, pepper, and paprika over the veal slices. Saute in
butter until browned. On each fillet place 1 stewed tomato, 3 spears
asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices
over the fillets while cooking. Cook uncovered until mushrooms are just
tender. Serve with pureed potatoes and a salad.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Veal Steaks
Categories: German, Meats
Servings: 4
1 lb Veal cutlets; sliced thin 1/2 ts Salt
1/4 ts Pepper 3/4 ts Curry powder
3 tb Vegetable oil 2 Onions; diced
2 tb Evaporated milk 2 tb Tomato paste
1 Lemon; juiced 10 Parsley sprigs; chopped
2 tb Cognac or brandy
Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal
slices on both sides. Remove meat and reserve. Add onions; saute until
softened. Add evaporated milk and tomato paste. Cook until bubbly. Add
lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal
slices to the sauce. Add the cognac or brandy; heat through. Serve on
preheated platter.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Veal Steaks With Yogurt
Categories: German, Meats
Servings: 4
1 lb Veal; sliced thin 1/2 ts Salt
1/4 ts Pepper 3 tb Vegetable oil
4 Apples; med. peel and slice 1/2 c Evaporated milk
8 oz Yogurt; small container
Rub veal steaks with salt and pepper. Heat oil and cook veal slices about
2 minutes on each side. Place veal in an ovenproof casserole. Add cored,
sliced apples. Blend evaporated milk and yogurt together. Spread over
apples. Place in a preheated 325 degree F. oven; cook just until bubbly,
about 20 to 30 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Vegetable Fish Filets
Categories: Fish/sea, Vegetables, Main dish
Servings: 2
1 lb Sole or cod filets 1 tb Oil
1 c Sliced onion 3 c Sliced zucchini
1 c Green pepper slices 3/4 c Chopped tomatoes
3 tb Dry sherry (optional) 1 tb Lemon juice
1/2 ts Salt 1/2 ts Basil
1/4 ts Pepper 2 x Drops hot pepper sauce
1/4 c Parmesian cheese
Place filets in a layer in oiled 9-inch square baking pan, saute onion,
zuchini and green pepper in oil until crisp-tender; spoon over filets. Top
with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper
sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove
fish and vegetables to heated platter; sprinkle with parmesian cheese. if
desired, serve pan juices over bulgar or rice.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Vegetable Frittata
Categories: Vegetables, Cheese/eggs
Servings: 8
1/3 c Chopped onion 2/3 c Chopped green pepper
1 tb Butter 4 tb Olive oil
1 1/2 c Scrubbed, chopped zucchini 2 Minced garlic cloves
1/2 ts Salt 1/4 c Peel, seed and chop tomatoe
6 Large eggs, beaten
In skillet, cook onions and green pepper in butter and 2 tablespoons olive
oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes.
Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl.
Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10"
ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is
set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and
golden. Cut into wedges.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Victory Chocolate Cake
Categories: Cakes, Desserts
Servings: 16
2 c Flour; unbleached, sifted 1/2 c Cocoa; baking
2 1/4 ts Baking soda 3/4 ts Salt
3/4 c Shortening; vegetable 1/3 c Sugar
1 1/2 c Corn syrup; dark 3 Eggs; large, separated
1 1/2 ts Vanilla extract 1 c Coffee; cooled
Sift together the flour, cocoa, baking soda and salt; set aside. Cream the
shortening and sugar in a mixing bowl until light and fluffy, using an
electric mixer at medium speed. Blend in the corn syrup and egg yolks.
Beat in vanilla. Add dry ingredients alternately with coffee to creamed
mixture, beating well after each addition. Beat egg whites in another bowl
until stiff peaks form. Fold egg whites into cake batter. Pour batter into
a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45
minutes or until cake tests done. Cool in pan on rack. NOTE: This cake
recipe dates from WW II and as you can see, sugar was very precious and in
short supply.
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---------- Recipe via Meal-Master (tm) v7.04
Title: West Haven Chocolate Cake
Categories: Cakes, Fruits
Servings: 16
8 oz Dates; pitted, chopped 1 ts Baking soda
1 c ;boiling water 1 3/4 c Flour; unbleached, sifted
2 tb Cocoa; baking 1/2 ts Salt
1 c Shortening; vegetable 1 c Sugar
2 Eggs; large 6 oz Semisweet chocolate chips
1/2 c Walnuts; chopped
Combine dates, baking soda, and boiling water in a small bowl. Cool to
room terperature. Sift together the flour, cocoa, and salt; set aside.
Cream the shortening and sugar together in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Add eggs, one at a time,
beating well after each addition. Blend in date mixture. Then stir in dry
ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in
preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool
in pan on rack. Cut into squares and serve with a scoop of vanilla ice
cream on top.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Westphalian Cabbage
Categories: German, Vegetables
Servings: 4
2 lb Cabbage; (1 head) approx wt. 3 tb Vegetable oil
1 ts Salt 1 ts Caraway seeds
1 c Beef broth 3 Apples; small, tart
1 tb Cornstarch 2 tb ;water, cold
3 tb Red wine vinegar 1/4 ts Sugar
Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute
for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth
and cover, simmer over low heat for about 15 minutes. Meanwhile peel,
quarter, core and cut apples into thin wedges. Add to cabbage and simmer
for another 30 minutes. Blend cornstarch with cold water, add to cabbage,
and stir until thickend and bubbly. Season with vinegar and sugar just
before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Wheaten Bread (maddybenny, Irish)
Categories: Breads
Servings: 1
3 c Flour, whole wheat 1 c Flour, all purpose
1 ts Baking soda 1/2 ts Salt
1/2 ts Nutmeg, grated 2 c Buttermilk
1 ts Orange rind, grated
In large bowl, stir together whole wheat and all-purpose flours, baking
soda, salt and nutmeg. Make a well in centre; add buttermilk and orange
rind. Mix just until dough is soft but not sticky. Turn dough out onto
lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in
(1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature
to 300F (150C); bake 25 to 30 minutes longer or until a cake tester
inserted in centre of loaf comes out clean. Turn out onto wire rack.
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---------- Recipe via Meal-Master (tm) v7.04
Title: White Asparagus In White Sauce
Categories: German, Vegetables
Servings: 4
29 oz White asparagus; (2 cans) 2 tb Margarine
2 tb Unbleached flour 1/2 c ;asparagus liquid
1/2 c Milk 4 oz Ham;cut into julienne strips
1/8 ts Nutmeg; freshly grated 1/4 ts Salt
Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in
a saucepan. Add flour; blend. Gradually pour in asparagus liquid and
milk. Stir constantly over low heat until sauce thickens and bubbles. Add
cooked ham and seasonings. Gently stir in asparagus spears; heat through
but do NOT boil. Serve in preheated serving dish.
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---------- Recipe via Meal-Master (tm) v7.04
Title: White Bean Soup
Categories: German, Soups
Servings: 8
1 lb Navy beans; dry 3 qt Water
1 Ham bone or hock; smoked 2 tb Parsley; chopped
1 c Onions; finely chopped 1 Garlic; clove, minced
2 c Celery &tops; finely chopped 1 1/2 ts Salt
1/2 ts Pepper
Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and
tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables
are tender. Remove ham bone, dice the meat, and add meat to soup. Serve
hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Whole Wheat Chocolate Cake
Categories: Cakes, Desserts
Servings: 16
1 1/2 c Sugar 1 c Flour; unbleached, sifted
3/4 c Whole wheat flour; stirred 2 ts Baking soda
1 ts Salt 1 c Butter or regular margarine
1 c ;water 1/4 c Cocoa; baking
2 Eggs; large, beaten 1/2 c Sour cream
-------cocoa frosting------- 1/2 c Butter or regular margarine
6 ts Milk 1/4 c Cocoa; baking
1 lb Confectioners sugar; (1 box) 1 ts Vanilla extract
Stir together sugar, flour, whole wheat flour, baking soda and salt in a
mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture
to a boil, stirring constantly. Remove from heat. Pour into flour
mixture. Mix well, using wooden spoon. Blend in eggs and sour cream,
mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in
preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in
pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork.
Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA
FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium
heat until butter is melted and mixture is smooth. Stir in confectioners'
sugar, that has been sifted. Continue cooking over low heat until
confectioners' sugar is completely dissolved. Remove from heat. Stir in
vanilla. Frost cake immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Yellow Split-pea Puree
Categories: German, Vegetables
Servings: 6
2 c Yellow split-peas; dry 6 c Stock, broth; or water
1 Onion; large, whole 1 Carrot; large
1 Turnip or parsnip; large 1/8 ts Marjoram; dried
1/8 ts Thyme; dried 1 ts Salt
1 Onion; small, minced 2 tb Butter; melted
2 tb Unbleached flour
Presoak peas, if necessary, according to package directions. Drain well,
if presoaked. In a large pot, add water or stock, whole onion, carrot,
turnip or parsnip, marjoram, thyme, and salt. Cook until peas and
vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and
vegetables in blender or press through a sieve. In a small frying pan,
saute the minced onion in butter until lightly browned; blend in flour and
cook about 2 minutes. Add to blended peas and vegetables. Beat until
fluffy and serve hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Zippy Cauliflower
Categories: Vegetables
Servings: 6
3 c Cauliflower 1/2 ts Low fat margarine
1 tb All purpose flour 1/8 ts Red (cayenne) pepper
1/4 ts Salt 1/8 ts Pepper
3/4 c Skim milk 1/2 c Shredded low fat cheddar ch
2 tb Chopped green chilies 1/4 c Fresh bread crumbs
Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt
margarine in a medium size saucepan over medium heat. In a jar with a lid
combine flour, red pepper, salt, pepper, and milk; shake until blended.
Slowly add to margarine in saucepan, stirring constantly until smooth. Add
cheese and continue stirring until smooth and slightly thickened. Stir in
chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over
cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until
bubbling. Cal: 73 Fat 2g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Zucchini & Tomato Casserole
Categories: Vegetables
Servings: 6
4 Zucchini, cubed 1 Pepper to taste
1 tb Snipped chives 1 ts Low fat margarine
2 Large tomatoes, sliced 1 ts Dried leaf basil
1/2 c Shredded low fat cheddar
Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted
spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and
chives into margarine and pour over zucchini. Cover with tomato slices;
sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Zucchini Chocolate Cake
Categories: Cakes, Desserts
Servings: 16
2 1/2 c Flour; unbleached, sifted 1/4 c Cocoa; baking
1 ts Baking soda 1 ts Salt
1/2 c Butter or regular margarine 1/2 c Vegetable oil
1 3/4 c Sugar 2 Eggs; large
1 ts Vanilla extract 1/2 c Buttermilk
2 c Zucchini; unpeeled, grated 6 oz Semisweet chocolate chips
3/4 c Walnuts; chopped
Sift together flour, cocoa, baking soda and salt; set aside. Cream
together the butter, oil, and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Beat in eggs, one at a
time, beating well after each addition. Blend in Vanilla Extract. Add dry
ingredients alternately with buttermilk to creamed mixture, beating well
after each addition. Stir in zucchini. Pour batter into a greased 13 x 9
x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a
preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool
in pan on rack. Cut into squares and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Zucchini Soup
Categories: Soups, Vegetables
Servings: 4
4 c Sliced zucchini (abt. 1lb) 1 Small onion, chopped
2 tb Butter or margarine 10 3/4 oz (1cn) cream of chick. soup
2 c Water 1 ts Salt
1/2 ts Dried basil leaves 1/8 ts Pepper
Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on
high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1
cup of the water and the zucchini mixture in blender container. Cover and
blend on medium-high speed until smooth, about 1 minute. Return mixture to
casserole. Stir in remaining 1 cup of water, the salt, basil and pepper.
Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes.
(Can be refrigerated and served cold.)
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pork Chops With Garlic And Onions (suon Uop Hanh Toi Nuong)
Categories: Ethnic, Main dish
Servings: 4
1 tb Granulated sugar 2 tb Fish Sauce(nuoc mam)
1 Onion 4 Cloves garlic
1 tb Vegetable oil 4 Boneless pork chops
Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour
over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat
occaisionally. Grill or bake in a 350 degree oven for 45 minutes to 60
minutes or until cooked. Slice into bite sizes pieces before serving.
Make 4 servings
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---------- Recipe via Meal-Master (tm) v7.04
Title: Ham And Cheese With Coleslaw
Categories: Main dish, Vegetables, Breads
Servings: 4
2 tb Margarine or Butter 1/2 ts Prepared Mustard
4 Slices Rye Bread, Toasted 4 Slices Cooked Ham
1 Large Tomato, Sliced 4 Slices Cheese
1 c Coleslaw
Microwave margarine uncovered in custard cup on high (100%0 until softened,
15 to 30 seconds. Blend in mustard. Spread margarine on one side of each
toast lsice. Place slices buttered sides up on serving plate; top with ham
tomato and cheese slices. Microwave uncovered until cheese begins to melt,
1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sloppy Franks
Categories: Main dish, Meats, Sauces
Servings: 6
1 Small Onion, Chopped 1/2 c Chopped Green Pepper
1 tb Butter Or Margarine 1/2 c Barbecue sauce
1/4 c Catsup 1 lb Franks,Cut In 1/4-in. Slices
12 Hamburger Buns, Split
Cover and microwave onion, green pepper,and margarine in 1-qt casserole on
high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue
sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2
minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes.
Spoon mixture onto buns on serving plate. Microwave uncovered on high,
(100%) until buns are hot, 1 to 2 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Grilled Chicken Breasts In Raspberry Vinegar Marinade
Categories: Poultry, Main dish
Servings: 6
4 Chicken breasts halves 1/2 c Raspberry or wine vinegar
1/4 c Chicken stock 2 tb Olive oil
1 tb Lemon juice 1 ts Grated lemon peel
1 Shallot, finely chopped 1/2 ts Dried tarragon leaves
Black pepper
Remove excess fat from chicken breasts; place them in sealable plastic bag
or non-aluminum bowl. Combine remaining ingredients; pour evenly over
chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours
or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in
one layer in large, shallow microwaveable dish, with thicker parts toward
outer edges. Pierce skin in several places with sharp knife. Cover with
waxed papper. Microwave at high 4 minutes per pound. Turn over and
rearrange part-way through cooking. Transfer immediately to preheated
grill, skin side up, over low heat. Turn often for even grilling. Cook
until tender and juices run clear when chicken is pierced with fork, 10 to
20 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Smoked Prime Rib (rich Davis, K.c. Masterpiece Resturant)
Categories: Main dish, Meats
Servings: 8
8 lb Prime Rib Roast Dry rub seasonings
Place dry rub seasonings over entire roast surface. Grill roast in smoker
(indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat
thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary
leaves 3/4 of the way thought the cooking time.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lower East Side Lox
Categories: Appetizers, Cheese/eggs, Dips, Fish/sea, Vegetables
Servings: 4
1 c Cream Cheese; Softened 1/2 c Sour Cream
1/2 c Lox Or Smoked Salmon; Cubed 1/4 c Fresh Chives; Chopped, OR
4 ts Dried Chives; Crushed 1/8 ts White Pepper
1 ts Whipping Cream 2 tb Onion; White, Chopped
Beat the cream cheese to a smooth consistency and blend in the sour cream.
Mix in the lox thoroughly. Stir in all of the other ingredients. Cover
and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips,
Tomatoes, Radishes, Cucumber, Scallions, and Figs.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Red Sockeye Salmon Special
Categories: Appetizers, Dips, Fish/sea
Servings: 4
3/4 c Fresh Salmon; Flaked, OR 8 oz Salmon; Canned, Well Drained
1/2 ts White Onion; Finely Diced 1 1/2 ts Fresh Dill; Chopped, OR
1/2 ts Dried Dill; Crushed 1/2 c Mayonnaise
1/4 c Whipping Cream 1 tb Lemon Juice
Remove any remaining skin and bones from the salmon (even the canned salmon
may have some). Mix the flaked salmon (canned or fresh) with the lemon
juice, onion, and dill. Blend in the mayonnaise and whipping cream.
Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS:
Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chili Con Carrot
Categories: Appetizers, Dips, Vegetables
Servings: 6
1/2 c Carrot; Diced 2 c Sour Cream
1/2 c Yellow Onion; Diced 1 ts Cumin; Ground
2 ts Dried Parsley; Crushed 1 tb Dijon Mustard
1 tb Chili Powder 2 tb Fresh Parsley; Chopped, OR
Combine all of the ingredients, blending thoroughly. Cover and chill.
Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami,
Cocktail Rye Bread
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---------- Recipe via Meal-Master (tm) v7.04
Title: Roasted Red And Green Pepper Dip
Categories: Appetizers, Dips, Vegetables
Servings: 6
1 Red Bell Pepper 1 Green Bell Pepper
1 1/2 c Mayonnaise 1/2 c Sour Cream
1 ts Dried Parsley; Crushed
---------------------------------GARNISHES---------------------------------
Fresh Parsley; Chopped, OR Dried Parsley; Crushed
Paprika 2 tb Lemon Juice
1 tb Fresh Parsley; Chopped, OR
Slice the peppers in half, vertically, and remove the seeds. Char under
the broiler on both sides (about 5 minutes per side). Remove and cool.
Peel and dice the peppers and set aside. Blend the mayonnaise and sour
cream until smooth. Mix in the lemon juice and parsley then blend in the
peppers. Cover and chill. Garnish with additional parsley and sprinkle
with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS:
Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread
Sticks
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---------- Recipe via Meal-Master (tm) v7.04
Title: Quick Bacon-spinach Dip
Categories: Appetizers, Dips, Meats, Vegetables
Servings: 6
10 oz Frozen Chopped Spinach; * 1/2 c Imitation Bacon Bits; OR
1/2 c Crisp Bacon; Crumbled, ** 1 c Mayonnaise
2 1/4 ts Fresh Dill; Chopped, OR 3/4 ts Dried Dill; Crushed
1/2 ts Garlic Powder 1/8 ts Cayenne Pepper
* Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7
slices of bacon cooked until very crisp should give you this
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Squeeze as much water as possible from the spinach. Mix the bacon and
spinach and add the other ingredients, blending well. Cover and chill.
Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini,
Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears
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---------- Recipe via Meal-Master (tm) v7.04
Title: Olive Tapenade
Categories: Appetizers, Dips, Fish/sea, Vegetables
Servings: 4
2 Anchovy Fillets 1 c Black Olives; Chopped
4 ts Worcestershire Sauce 1/2 c Mayonnaise
1/4 c Fresh Parsley; Chopped, OR 4 ts Dried Parsley; Crushed
1/2 ts Salt 1 tb Garlic; Minced
3 tb Fresh Basil; Chopped, OR 1 tb Dried Basil; Crushed
Chop and mash the anchovies on a cutting board. Put them into a bowl and
mix with the olives and worcestershire sauce. Blend in the mayonnaise and
add all the rest of the ingredients, blending well. Cover and chill. Makes
about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood
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---------- Recipe via Meal-Master (tm) v7.04
Title: Zippy Kidney Bean Dip
Categories: Appetizers, Cheese/eggs, Dips, Vegetables
Servings: 6
1 1/2 c Red Kidney Beans; Cooked 2 ts Jalapeno Pepper; Chopped
1/2 c Cheddar; Sharp, Chopped 1/4 ts Chili Powder
3/4 c Yogurt; Plain 1/2 ts Onion Powder
1/4 ts Garlic Powder 1/2 ts Hot Sauce
In a blender or food processor, puree the beans to a coarse paste, (Beans
may also be mashed by hand). Put into a bowl and add all of the other
ingredients, blending well. Serve at room temperature. Makes about 2 3/4
cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage,
Swiss Cheese
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---------- Recipe via Meal-Master (tm) v7.04
Title: Rich And Creamy Refried Bean Dip
Categories: Appetizers, Cheese/eggs, Desserts, Vegetables
Servings: 2
1 c Refried Beans 1/2 c Sour Cream
1/4 c Fresh Tomato; Chopped 1 ts Salsa Verde; Hot Green Salsa
1/8 ts Salt Black Pepper; To Taste
----------------------------------GARNISH----------------------------------
Cheddar; Sharp, Shredded 2 tb Black Olives; Chopped
Mix the beans and sour cream, blending thoroughly. Blend in all of the
other ingredients except the garnish, blending well. Cover and chill.
Garnish with the cheddar cheese just before serving. Makes about 1 3/4 cups
of dip. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli
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---------- Recipe via Meal-Master (tm) v7.04
Title: Longhorn Quick Chili Dip
Categories: Appetizers, Cheese/eggs, Dips, Vegetables
Servings: 4
1 c Cottage Cheese 15 oz Chili With Beans; 1 can
1 1/2 ts Cumin; Ground 3/4 c Cheddar; Sharp, Shredded
1 tb Hot Sauce 1 tb Lemon Juice
Cream the cottage cheese in a blender or food processor or with an electric
mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice
and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a
little for a garnish. Cover and chill. Makes about 3 3/4 cups of dip.
SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli
Meats, Pickled Baby Corn, Carrots
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chunky Kidney Bean Dip
Categories: Appetizers, Dips
Servings: 2
1 1/2 c Kidney Beans; Cooked 1/4 c Sour Cream
1 ts Lemon Juice 1 ts Hot Sauce
1 tb Cumin; Ground 1 tb Coriander; Ground
Mash the beans by hand, using a fork or the back of a wooden spoon. Blend
in the sour cream, mixing until smooth. Add all the other ingredients and
blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
DIPPERS: Polish Sausage, Celery, Corn Crackers
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---------- Recipe via Meal-Master (tm) v7.04
Title: Unstuffed Mushroom Dip
Categories: Appetizers, Cheese/eggs, Dips, Meats, Vegetables
Servings: 4
1 lb White Button Mushrooms; * 1 c Monterey Jack; Shredded
1/4 c Bacon; Finley Crumbled, OR 1/4 c Imitation Bacon Bits
1/2 c Sour Cream 1 ts Worcestershire Sauce
----------------------------------GARNISH----------------------------------
Seasoned Bread Crumbs 4 dr Hot Sauce
* The mushrooms should be Whole White Button Mushrooms that have been
diced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour
cream, blending well. Blend in the Worcestershire sauce and hot sauce.
Place the mixture in a 1-quart casserole and top with the bread crumbs.
Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place
in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED
DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks
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---------- Recipe via Meal-Master (tm) v7.04
Title: Zesty Italian Zucchini Dip
Categories: Appetizers, Cheese/eggs, Dips, Vegetables
Servings: 8
3 c Zucchini; Shredded 1 c Cream Cheese; Softened
2 Eggs; Large 1/4 c Romano Cheese; Grated
1/4 c Parmesan Cheese; Grated 1/2 c Yellow Onion
2 ts Dried Parsley; Crushed 1/2 ts Salt
1/2 ts Oregano; Dried 2 tb Milk
2 tb Fresh Parsley; Minced, OR
Place the shredded zucchini in a colander, squeeze out any excess water and
set aside. Beat the cream cheese to a smooth consistency and blend in the
milk and eggs, blending well. Mix in all the other ingredients, including
the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350
degrees F. for 20 minutes, or until heated through and bubbly. Pour into a
chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS:
Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage
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---------- Recipe via Meal-Master (tm) v7.04
Title: Caviar, Dill And Purple Onion Dip
Categories: Appetizers, Cheese/eggs, Dips, Vegetables
Servings: 4
1/2 c Cream Cheese; Softened 3/4 c Sour Cream
3 oz Red Or Black Caviar 1 ts Lemon Juice
1 ts Dried Dill; Crushed 2 ts Purple Onion; Diced
----------------------------------GARNISH----------------------------------
1 Egg; Lg, Hard Boiled 1 tb Fresh Dill; Chopped, OR
Beat the cream cheese to a smooth consistency. Blend in the sour cream and
add the remaining ingredients, blending well. Cover and chill. Just
before serving, garnish with the egg which has been finely chopped. Makes
about 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast
Triangles, Cucumber, Turnips, Red Bell Peppers Strips.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Creamed Herring
Categories: Appetizers, Dips, Fruits, Fish/sea, Vegetables
Servings: 4
4 oz Pickled HerringIn Sour Cream 1/2 c Apple; Tart, Finely Diced
1 c Sour Cream 1 tb White Onion; Finely Diced
Puree the herring (sauce and all) in a food processor or blender until
smooth. Add all the other ingredients and continue to process until
smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS:
Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini
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---------- Recipe via Meal-Master (tm) v7.04
Title: Contemplating Cape Cod Clam Dip
Categories: Appetizers, Cheese/eggs, Dips, Fish/sea
Servings: 4
1/2 c Clams; Minced, OR 6 1/2 oz Clams; Minced, Well Drained
1 c Cream Cheese; Softened 1/8 ts Hot Sauce
1 ts Lemon Juice 1/4 ts Worcestershire Sauce
2 tb Clam Juice 1 tb Chili Sauce
1 tb Onion Juice
Blend the clams, clam juice, and cream cheese to a smooth consistency. All
all of the other ingredients and blend well. Cover and chill. Makes about
1 3/4 cups of dip SUGGESTED DIPPERS: Carrots, Fennel, Zucchini, Wheat
Crackers
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---------- Recipe via Meal-Master (tm) v7.04
Title: Saucy Sardine
Categories: Appetizers, Dips, Fish/sea, Vegetables
Servings: 4
8 Sardine Fillets;Boned & Skin 1 c Sour Cream
1/4 ts Lemon Juice 2 tb Mayonnaise
1 tb Green Onion; Chopped, * 1 tb Fresh Parsley; Chopped
* Use both the green and white parts of the green onion when you chop it.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Mash the skinned sardine fillets with a fork and blend in the sour cream
and mayonnaise, blending well. Add the rest of the ingredients and blend
well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS:
Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye
Bread, Water Crackers
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cocktail Crab Dip
Categories: Appetizers, Cheese/eggs, Dips, Fish/sea, Vegetables
Servings: 4
3/4 c Catsup 1/8 ts Hot Sauce
1/2 c Crabmeat; Flaked, OR 6 oz Crabmeat; Flaked, Drain Well
1 c Cream Cheese; Softened 1/8 ts Salt
2 tb Prepared Horseradish 3 tb White Onion; Diced
Combine the catsup, horseradish and hot sauce. Remove any remaining
filament from the crabmeat. Add the crabmeat to the catsup mixture and
continue to blend. Add all other ingredients and blend till smooth. Serve
at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:
Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips
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---------- Recipe via Meal-Master (tm) v7.04
Title: Caesar Mayo Dip
Categories: Appetizers, Cheese/eggs, Dips, Fish/sea
Servings: 4
2 Anchovy Fillets 1 1/2 c Mayonnaise
1 ts Dijon Mustard 1 ts Worcestershire Sauce
1/4 ts Black Pepper 2 tb Parmesan Cheese
1 tb Lemon Juice
Chop and mash the anchovy fillets on a cutting board. Put in a bowl and
blend in the mayonnaise. Add the remaining ingredients and blend well.
Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood,
Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas
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---------- Recipe via Meal-Master (tm) v7.04
Title: Curried Garlic Dip
Categories: Appetizers, Dips
Servings: 4
1 c Plain Yogurt 1 c Sour Cream
1 ts Dry Mustard 2 ts Curry Powder
2 ts Garlic Powder
Add each ingredient in the order listed, blending constantly until all are
well blended and the mixture is smooth. Cover and chill. Makes about 2
cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli
Meats, Chicken Drumettes
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cayenne Mayonnaise Dip
Categories: Appetizers, Dips
Servings: 4
1 1/2 c Mayonnaise 1/2 c Sour Cream
Cayenne Pepper; To Taste
Blend all of the ingredients together until smooth. Cover and chill. Makes
about 2 cups of dip SUGGESTED DIPPERS: Seafood Chunks, Pineapple, Cherry
Tomatoes, Rye Or Cheese Crackers
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bye-bye Birdy Curry Dip
Categories: Appetizers, Cheese/eggs, Dips, Fruits, Vegetables
Servings: 4
2 c Water 1 1/2 ts Lemon Juice
1 Md Granny Smith Apple 1 c Mayonnaise
1 c Celery; Finely Diced 3/4 c Fresh Pineapple; Crushed, OR
8 1/4 oz Pineapple;Crushed,Drain Well 2 ts Curry Powder
1/2 ts Salt 1/4 ts Black Pepper
1/2 c Cashews; Chopped 1/4 c Blue Cheese; Crumbled, *
* Use Gorgonzola cheese if available otherwise any blue-veined cheese
will do.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Mix the water and lemon juice in a small bowl. Slice the Granny Smith
apple and put the slices into the lemon water to soak. Set aside. Put the
mayonnaise into a serving bowl and add the celery, pineapple, curry powder,
salt and pepper and blend well. Fold in the cashews. Remove the apple
slices from the lemon water and dice. Stir into the mixture and then stir
in the Gorgonzola cheese, blending well. Cover and chill. Makes about 2
cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes,
Scallions, Turnips, Bell Peppers
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---------- Recipe via Meal-Master (tm) v7.04
Title: Creamy Purple Onion And Basil Dip
Categories: Appetizers, Cheese/eggs, Dips, Vegetables
Servings: 6
1 c Cream Cheese; Softened 1/4 c Fresh Basil; Chopped, OR
4 ts Dried Basil; Crushed 1 c Sour Cream
1/4 c Carrot; Shredded 1/4 c Purple Onion; Chopped
1/4 ts Salt 1/4 ts Black Pepper
Beat the cream cheese to a smooth consistency, gradually adding the basil.
Blend in the sour cream and add the remaining ingredients, blending well.
Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted
Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels
Sprouts, Fennel, Smoked Deli Meats
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---------- Recipe via Meal-Master (tm) v7.04
Title: Splendiferous Guacamole Dip
Categories: Appetizers, Dips, Vegetables
Servings: 8
4 Ripe Avocados; Md.Lg. 1/4 c Lime Juice
2 c Tomatoes; Fresh, Ripe, Diced 1 c Yellow Onion; Diced
1/4 ts Hot Sauce 1/4 c Fresh Cilantro; Chopped, OR
4 ts Dried Cilantro; Crushed
---------------------------------GARNISHES---------------------------------
Cilantro Sour Cream
1 tb Jalapeno Pepper; Diced
Peel and pit the avocados, then coarsely mash them in a bowl with a fork.
Mix in the lime juice, blending well. Add the other ingredients one at a
time, blending well after each addition, in the order given. Garnish with
sour cream and sprinkle a little cilantro on top. May be served at room
temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS:
Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms
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---------- Recipe via Meal-Master (tm) v7.04
Title: Creamy Avocado With Bacon Dip
Categories: Appetizers, Dips, Fruits, Vegetables, Meats
Servings: 4
1 Ripe Avocado 1 ts Lemon Juice
1/2 c Sour Cream 1/4 ts Onion Powder
1/4 ts Hot Sauce 2 tb Bacon; Crumbled, 2 strips,OR
2 tb Imitation Bacon Bits 2 tb Cucumber; Finely Diced
Pit, peel, and mash the avocado with a fork. Blend in the lemon juice,
blending well and then add the sour cream, blending well. Mix in all the
rest of the ingredients, blending well. Cover and chill. Makes about 1 1/4
cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita
Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers
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---------- Recipe via Meal-Master (tm) v7.04
Title: Aztec Pyramid Avocado Dip
Categories: Appetizers, Dips, Fruits, Cheese/eggs, Vegetables
Servings: 8
3 Avocado; * 1 c Cream Cheese; Softened
2 c Sour Cream 1 1/3 oz Taco Seasoning Mix; 1 Pkg
2 c Cheddar; Sharp, Shredded 3 c Fresh Tomatoes; Fine Chopped
5 Green Onions; Sliced,Use All 1/2 c Black Olives; Sliced
2 tb Lemon Juice
* Use 3 California Avocados (dark skinned type) that have been peeled
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing
well, and spread evenly in a bowl or on a serving plate to the edges of the
dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the
sour cream, mixing well, and blend in the taco seasoning, blending well.
Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over
the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar
cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER
6: Top with the black olives. Serve at room temperature. Makes about 10
1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster,
Jicama
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---------- Recipe via Meal-Master (tm) v7.04
Title: Neighbor's Cucumber-dill Dip
Categories: Appetizers, Dips, Vegetables
Servings: 4
1 Cucumber; Md 1/4 ts White Pepper
2 ts Dried Dill; Crushed 1 1/2 c Mayonnaise
3/4 c Sour Cream 1/4 c Green Bell Pepper; Diced
2 tb Fresh Dill; Chopped, OR
Peel, seed and finely dice the cucumber. Using a colander, squeeze out any
excess water from the cucumber chunks. Place in a bowl and blend will with
the pepper and dill. Blend in the remaining ingredients and mix
thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS:
Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers
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---------- Recipe via Meal-Master (tm) v7.04
Title: Eggplant Caviar Dip
Categories: Appetizers, Dips, Vegetables
Servings: 6
1 Eggplant; Md, About 1 Lb. 2 Cloves Garlic
1/2 ts Soy Sauce 1 c Fresh Tomato; Chopped
1 ts Dried Basil; Crushed 2 tb Olive Oil
1 tb Lemon Juice 2 tb Green Onion; Diced, Use All
2 tb Fresh Parsley; Minced 1 tb Fresh Basil; Chopped, OR
Cut the eggplant in half lengthwise. Bake, cut side down, on a greased
cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools,
gently squeeze out the excess water. Use a spoon to scoop pulp from the
skin. Place the pulp in a bowl and mash with a fork. Using a garlic
press, crush the garlic into the eggplant. Add all of the other
ingredients and blend well. Cover and chill. Makes about 3 1/2 cups of
dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye
Bread, Scallions, Bell Peppers
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---------- Recipe via Meal-Master (tm) v7.04
Title: Not Miss Lily's Olives Dip
Categories: Appetizers, Cheese/eggs, Dips, Vegetables
Servings: 4
1 c Cream Cheese; Softened 1 c Sour Cream
1/4 c Black Olives; Chopped 1/2 ts Garlic Powder
1 ts Dried Parsley; Crushed 2 tb Worcestershire Sauce
1 tb Paprika 1 tb Fresh Parsley; Chopped, OR
Beat the cream cheese to a smooth consistency. Blend in the sour cream and
then the remaining ingredients. Blend well. Cover and chill. Makes about
2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery
Root, Potato Chips, Duck Sausage
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---------- Recipe via Meal-Master (tm) v7.04
Title: Randy Red Salsa Dip
Categories: Appetizers, Dips, Vegetables
Servings: 4
2 c Fresh Tomatoes; Diced 1/4 c Onion; Coarsely Chopped
1 1/2 ts Garlic; Minced 1/8 ts Salt
1/4 ts Oregano; Dried 3/4 ts Lime Juice
1 tb Jalapeno Pepper, Coarse Chop 1 tb Fresh Cilantro; Chopped
Mix the tomatoes and onion, blending well. Add all the other ingredients,
blending well. Let stand for 1 hour before serving for the flavors to
meld. May be served at room temperature or chilled. Makes about 2 1/4
cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges,
Oysters, Mushroom Caps
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---------- Recipe via Meal-Master (tm) v7.04
Title: Green Chili Salsa Dip (beware Very Hot)
Categories: Appetizers, Dips, Vegetables
Servings: 6
12 Tomatillos; * 1/2 c Yellow Onion; Chopped
5 Jalapeno Peppers; ** 1 1/2 ts Garlic; Minced
1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Dried Tarragon; Crushed
1/2 ts Sugar 1/2 ts Salt
1/8 ts Black Pepper 3 tb Fresh Cilantro; Chopped
2 tb Lime Juice 2 tb Olive Oil
* Tomatillos are Mexican green tomatoes in husks. Remove the stems and
** Carefully split each pepper and remove the seeds. Remember to wear
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Coarsely chop the tomatillos and place in a bowl. Add all the other
ingredients and mix well. May be served at room temperature, or chilled.
AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of
dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama,
Monterey Jack Cheese, Cheddar Cheese
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sherried Cheddar Cheese Dip
Categories: Appetizers, Cheese/eggs, Dips, Vegetables
Servings: 4
1 1/2 c Cheddar; Sharp, Shredded 1/2 c Sour Cream
1/2 ts Hot Sauce 1/4 ts Garlic Powder
1 tb Sherry 1 tb Jalapeno Pepper; Chopped
Blend the cheddar cheese and the sherry well. Blend in the sour cream and
then add all the rest of the ingredients. Serve at room temperature. Makes
about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes,
Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hungarian Spiced Cheese Dip
Categories: Appetizers, Cheese/eggs, Dips, Vegetables
Servings: 2
1 c Cottage Cheese 2 ts Hungarian Paprika
1 ts Caraway Seeds 1 ts Capers; Mashed
1/2 ts Mustard; Dry 1/2 c Sour Cream
2 tb Green Onion; Chopped,Use All
Strain the cottage cheese in a colander to remove the excess water then
cream in a blender or food processor or with an electric mixer. Put into a
bowl and add the paprika, caraway seeds, capers, mustard and green onion.
Blend all of the ingredients together until almost smooth. Blend in the
sour cream. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
DIPPERS: Chicken, String Beans, Cherry Tomatoes, Chili Peppers
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---------- Recipe via Meal-Master (tm) v7.04
Title: Tangy Blue Cheese Dip
Categories: Appetizers, Cheese/eggs, Dips, Vegetables
Servings: 4
1/2 c Blue Cheese; Crumbled 1 1/2 c Sour Cream
1 ts Garlic; Minced 2 ts Dried Chives; Crumbled, *
1/8 ts Hot Sauce 2 tb Fresh Chives; Finely Chopped
* Use the dried chives if the fresh is not available, otherwise omit.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Blend the blue cheese and sour cream thoroughly. Add all the other
ingredients, blending well. Cover and chill. Makes about 2 cups of dip.
SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple,
Cocktail Black Bread, Italian Or French Bread Chunks
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---------- Recipe via Meal-Master (tm) v7.04
Title: Garlic, Cheese, And Nut Dip
Categories: Appetizers, Cheese/eggs, Dips, Vegetables
Servings: 4
2 Garlic Cloves 1/2 c Cream Cheese; Softened
1/2 c Sour Cream 1/4 c White Onion; Diced
1 1/2 ts Paprika 1 1/2 ts Curry Powder
1 1/2 ts Chili Powder 1 ts Dried Dill; Crushed
1 c Cheddar; Sharp, Shredded 1/3 c Walnuts; Chopped
1 tb Fresh Dill; Chopped, OR
Crush the garlic with a garlic press and beat into the cream cheese until
the mixture is smooth. Blend in the sour cream. Mix in the onion, spices,
and dill, blending well. Fold in the cheddar cheese and nuts. May be
served at room temperature or chilled. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans
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---------- Recipe via Meal-Master (tm) v7.04
Title: Brandied Gorgonzola Dip
Categories: Appetizers, Cheese/eggs, Dips
Servings: 2
1/2 c Gorgonzola Cheese 3/4 c Sour Cream
1/4 ts White Pepper 3/4 ts Brandy
Blend the gorgonzola cheese and sour cream until smooth. Add the remaining
ingredients and blend well. Cover and chill. Makes about 1 1/4 cups of
dip. SUGGESTED DIPPERS: Cherry Tomatoes, Green Zucchini, Jicama, Pearapple,
Anjou Pear, Nectarine
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hickory-smoked Cheese Dip
Categories: Appetizers, Cheese/eggs, Dips, Vegetables
Servings: 2
1 c Cottage Cheese 1/2 c Sour Cream
1/4 ts Garlic; Minced 1/2 ts Salt; Hickory-Smoked
1 tb Green Onion; Minced, Use All
Blend the cottage cheese and sour cream until smooth. Add the remaining
ingredients blending well. Cover and chill. Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cottage Cheese Dip
Categories: Appetizers, Cheese/eggs, Dips, Vegetables
Servings: 4
1/4 c Cucumber; Diced 1/4 c Green Onion; Diced, Use All
1/4 c Radish; Diced 1/2 c Cottage Cheese
1/2 c Sour Cream 1/2 ts Celery Salt
1/4 ts Black Pepper
Mix the cucumber, green onion, and radishes together then blend in the
cottage cheese and sour cream. Add the celery salt and pepper blending all
of the ingredients well. Cover and chill. Makes about 1 3/4 cups of dip
SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips,
Bok Choy
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---------- Recipe via Meal-Master (tm) v7.04
Title: Smooth And Spicy Boursin Cheese Dip
Categories: Cheese/eggs, Dips, Vegetables
Servings: 4
1/2 c Butter; Softened 1 c Cream Cheese; Softened
1 Garlic Clove;CrushedIn Press 2 ts White Onion; Finely Minced
1 ts Italian Seasoning 2 tb Milk
2 tb Walnuts; Minced
Cream the butter and cream cheese together by hand and then blend in the
garlic. Blend until almost smooth. Add the onion and Italian seasoning
mixing well. Blend in the milk and then blend in the walnuts. Blend until
thoroughly mixed. Serve at room temperature. Makes about 1 3/4 cups of
dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli,
Cocktail Rye Bread, Dried Fruit
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---------- Recipe via Meal-Master (tm) v7.04
Title: Black Bean Dip
Categories: Appetizers, Dips
Servings: 4
1 1/2 c Black Beans; Cooked 1/3 c Carrot; Minced
1/3 c Celery; Minced 1 ts Oregano; Dried
1/2 ts Coriander; Ground 1 ts Cumin; Ground
1/4 ts Salt 1/2 c Sour Cream
1 ts Dried Cilantro; Crushed, *
----------------------------------GARNISH----------------------------------
Fresh Cilantro; OR Parsley; Chopped
1 tb Garlic; Minced 1 tb Fresh Cilantro; Chopped, OR
* Use either the fresh leaves or the dried leaves for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Coarsely mash half the beans by hand. Add the remaining whole beans and
all of the other ingredients, blending well. Cover and chill. Garnish
with cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS:
Bok Choy, Tortilla Chips, Corn Bread Croutons
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---------- Recipe via Meal-Master (tm) v7.04
Title: Garlicky Garbanzo Bean Dip
Categories: Appetizers, Dips, Vegetables
Servings: 6
3 c Garbanzo Beans; Cooked 1/4 c Water
1/2 c Tahini; Sesame Paste 1/3 c Lemon Juice
1 ts Cumin; Ground
---------------------------------GARNISHES---------------------------------
Lemon Slices Parsley; Chopped
Paprika 1 1/2 tb Garlic; Chopped
1 tb Salt 2 tb Olive Oil
Puree the beans with the water in a food processor or blender to the
consistency of a smooth, mashed-potatolike paste. (The beans can also be
mashed with the water by hand) Add the tahini, lemon juice, garlic, salt
and cumin. Continue mixing until light and fluffy. Put into a serving
bowl and swirl in the olive oil. Sprinkle on paprika and garnish with
lemon slices and chopped parsley. Serve at room temperature. Makes about 4
1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots,
Fennel, Cheddar Cheese
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---------- Recipe via Meal-Master (tm) v7.04
Title: Domesticated Chick-pea Dip
Categories: Appetizers, Dips, Vegetables
Servings: 6
6 Garlic Cloves 1/4 ts Black Pepper
1 c Olive Oil 1/2 c Lemon Juice
3 c Chick-Peas; Cooked
----------------------------------GARNISH----------------------------------
Parsley; Chopped 1 tb Salt
Place the garlic, pepper, olive oil, lemon juice, and salt in a food
processor or blender and puree until the garlic is finely chopped (if
preparing by hand, finely dice and mash the garlic, then mix with the other
ingredients). Add the chick-peas and continue mixing to a smooth paste.
Garnish with the chopped parsley. Maybe served at room temperature or
chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or
Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage
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---------- Recipe via Meal-Master (tm) v7.04
Title: Siam Chili Dipping Sauce
Categories: Appetizers, Dips
Servings: 2
1/3 c Water 1/3 c White Vinegar
1/3 c Granulated Sugar 1/2 ts Chili Paste With Garlic
1/4 ts Salt 1/2 ts Garlic; Minced
In a heavy sauce (preferably enamel), bring the water to a boil. Add the
remaining ingredients and return to a boil. Cook for 2 to 3 minutes or
until the sugar is dissolved. Serve hot. Makes about 1 cup of dipping
sauce. SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood
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---------- Recipe via Meal-Master (tm) v7.04
Title: Down And Dirty Apple Chutney Dip
Categories: Appetizers, Dips, Fruits
Servings: 2
1 c Chunky Applesauce; Unsweeten 1/4 c Honey
1/4 c Raisins 4 ts Lemon Juice
1 1/4 ts Curry Powder 1 ts Celery Salt
1 tb Tarragon Vinegar 2 tb Dark Brown Sugar
Mix the applesauce and hone, blending well, and add the rains. Blend in
the lemon juice and vinegar, mixing well. Add all of the other
ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip
SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon,
Italian Bread Chunks, Croutons
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---------- Recipe via Meal-Master (tm) v7.04
Title: Spicy Peanut Yogurt Dip
Categories: Appetizers, Dips, Vegetables
Servings: 2
1/4 c Peanut Butter 1 c Plain Yogurt
1 ts Coriander; Ground 1 1/4 ts Cayenne Pepper
1/8 ts Pepper
Blend the peanut butter and yogurt together, mixing until smooth. Add all
of the other ingredients, blending well. Cover and chill. Makes about 1
1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Kiwi, Plums, Saltines
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---------- Recipe via Meal-Master (tm) v7.04
Title: Silky Apricot Cheese Dip
Categories: Appetizers, Cheese/eggs, Dips, Fruits
Servings: 6
3/4 c Apricot Preserves 1 c Cream Cheese; Softened
1 c Sour Cream 1 ts Almond Extract
1/4 c Almonds; Blanched, Slivered 2 tb Brandy
In a small bowl, mix the apricot preserves and brandy together, then set
aside. Beat the cream cheese to a creamy consistency and blend in the sour
cream and almond extract, blending until very smooth. Add the
apricot-brandy mixture and blend well. Fold in the almonds. Cover and
chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound
Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate
Chunks.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Golden Citrus-raisin Dip
Categories: Appetizers, Dips, Fruits
Servings: 6
1 Orange; Md, * 1 c Pecans; Chopped
2 c Golden Raisins 1/2 c Mayonnaise
1/2 c Plain Yogurt
* Seed and quarter the orange but DO NOT peel.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine all of the ingredients in a food processor or blender and process
to a chunky consistency. Cover and chill. Makes about 4 1/2 cups of dip.
SUGGESTED DIPPERS: Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken
Drumettes, Celery
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---------- Recipe via Meal-Master (tm) v7.04
Title: Easy Chocolate Dipping Sauce
Categories: Dips, Sauces, Desserts
Servings: 4
8 oz Milk Chocolate 1/2 c Whipping Cream
Hazelnut-Flavored Liqueur; *
* Add the liqueur to taste.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Melt the chocolate in a double boiler and allow to cool until tepid. Blend
in the whipping cream and liqueur, mixing well and serve immediately. Makes
about 1 1/2 cups of dipping sauce. SUGGESTED DIPPERS: Fresh Or Dried Fruit,
Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels
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---------- Recipe via Meal-Master (tm) v7.04
Title: Mango Cream Dip
Categories: Cheese/eggs, Desserts, Dips, Fruits
Servings: 4
1 c Cream Cheese; Softened 1/2 c Mango Chutney
Beat the cream cheese to a smooth and creamy consistency and blend in the
mango chutney, mixing well. Cover and chill. Makes about 1 1/2 cups of
dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken,
Ham
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pineapple-walnut Dip
Categories: Cheese/eggs, Dips, Fruits, Desserts
Servings: 6
1 c Cottage Cheese 1/2 c Sour Cream
1 c Pineapple, Crushed 1 c Walnuts; Chopped
1/2 ts Lemon Juice 1/4 ts Lemon Zest
Cream the cottage cheese in a blender or food processor or with an electric
mixer. Blend in the sour cream. Add all the other ingredients and mix
well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS:
Vanilla Wafers, Chicken, Pears, Strawberries
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---------- Recipe via Meal-Master (tm) v7.04
Title: Banana Bread Dip
Categories: Desserts, Dips, Fruits, Vegetables
Servings: 6
1 c Ripe Bananas; Mashed 1 ts Lemon Juice
1 ts Vanilla Extract 1/4 ts Salt
1/2 c Sugar 1 1/2 ts Cinnamon; Ground
1/4 ts Nutmeg; Ground 1/2 c Quick Oatmeal; Uncooked, *
* Do NOT use the instant packets for the oatmeal. Use the Quick Oats.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Mix the bananas and lemon juice, blending well. Add all of the other
ingredients, blending well. Serve immediately. Makes about 2 cups of dip.
SUGGESTED DIPPERS: Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake
Cubes, Vanilla Wafers
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---------- Recipe via Meal-Master (tm) v7.04
Title: Strawberry Grand Marnier Cheesecake Dip
Categories: Cheese/eggs, Desserts, Dips, Fruits
Servings: 6
1/2 c Strawberries; Crushed 1/4 c Walnuts; Finely Chopped
1/4 c Dark Brown Sugar 1/3 c Grand Marnier Liqueur
1 c Cream Cheese; Softened 1 c Sour Cream
Reserve 1 tablespoon each of the strawberries and walnuts for the garnish.
In a small bowl, mix the strawberries, brown sugar and liqueur. Set
aside. Blend the cream cheese and sour cream until smooth. Add the
strawberry mixture, blending well. Fold in the walnuts. Mound the
reserved strawberries in the center and ring with the reserved walnuts.
Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS:
Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks,
Ladyfingers, Bananas
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---------- Recipe via Meal-Master (tm) v7.04
Title: Basic Hamburgers
Categories: Meats, Main dish, Hamburger
Servings: 3
1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm.
1/4 c Water Or Evaporated Milk 1 ts Salt
1 ts Worcestershire Sauce 1/4 ts Pepper
---------------------------------VARIATIONS---------------------------------
1 tb Horseradish 1 tb Mustard; Prepared
1 tb Chives; Snipped 2 tb Blue Cheese; Crumbled, *
2 tb Sesame Seed 1/4 c Ripe Olives; Chopped
1/4 c Dill Pickle; Chopped, OR 1/4 c Pickle Relish
1/4 c Nuts; Chopped
* You should use only enough Blue Cheese to suit your own taste.
~-------------------------------------------------------------------------
Mix all ingredients (including those in the variations that you choose)
together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil
or grill patties 4-inches from the heat, turning once, to desired doneness,
10 to 15 minutes. Nice served on toasted buns with favorite toppings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Broiled Onion Topping
Categories: Vegetables
Servings: 6
1 tb Butter Or Margarine 1 c Onion; Chopped, 2 Medium
1/8 ts Nutmeg 2 tb Dairy Sour Cream
Melt the butter or margarine in a small skillet. Add onions, cook and stir
until tender. Stir in remaining ingredients; spread on cooked patties.
Broil 2 inches from the heat until hot, about 1 minute.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mushroom-onion Topper
Categories: Relishes, Vegetables, Sauces
Servings: 6
1 tb Margarine Or Butter 1 Onion; Thinly Sliced
4 oz Mushrooms; 1 can, * 1/2 ts Worcestershire Sauce
1/8 ts Pepper
* Use 1 4-oz can of mushroom stems and pieces.
~-------------------------------------------------------------------------
Melt margarine in a small skillet. Add onion slices and cook and stir
until tender. Stir in remaining ingredients and heat through. Serve, hot,
over patties.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mustard Butter
Categories: Sauces, Vegetables
Servings: 6
1/4 c Margarine Or Butter;Softened 1 tb Parsley; Snipped
2 tb Mustard; Prepared 1/4 ts Onion Salt
Mix all ingredients together. Spoon onto hot patties.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Sesame Butter
Categories: Cheese/eggs
Servings: 4
1/4 c Margarine Or Butter;Softened 1 ts Worcestershire Sauce
1/2 ts Garlic Salt 1 tb Toasted Sesame Seed; *
* To toast sesame seeds, spread out in a small pie tin and bake at 350
~-------------------------------------------------------------------------
Mix all ingredients together. Spoon over hot patties.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Zippy Tomato Sauce
Categories: Sauces, Vegetables
Servings: 8
2 tb Margarine Or Butter 1/2 c Green Bell Pepper; Chopped,*
1 Onion; Small, Thinly Sliced 8 oz Tomato Sauce; 1 can
1 c Chili Sauce 1 ts Worcestershire Sauce
1/4 ts Chili Powder
* You can use canned chopped Green Chiles or Jalapenos for a hotter
~-------------------------------------------------------------------------
Melt margarine in a small saucepan. Add green peppers and onion. Cook and
stir until the onion is tender. (Note: If using the canned peppers, just
cook the onion alone.) Stir in all the remaining ingredients and heat to
boiling, stirring occasionally. Serve hot over patties.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Filled Hamburgers
Categories: Hamburger, Main dish, Meats
Servings: 3
1 1/2 lb Ground Beef 1/4 c Bread Crumbs; Dry
1/4 c Onion; Chopped, 1 small 1 Egg; Large
1 ts Salt 1 ts Worcestershire Sauce
1/4 ts Pepper
----------------------------------FILLINGS----------------------------------
Dill Pickle Or Pickle Relish Prepared Mustard
Catsup Horseradish
Onion Slices OR Finely Chopped Onion
Tomato Slices Process American Cheese OR
Cheddar Cheese Slices
----------------------------PEPPY CHEESE FILLING----------------------------
1/4 c Cheese; ** 2 tb Mayonnaise Or Salad Dressing
1 lb Worcestershire Sauce 1/2 ts Salt
1/2 ts Mustard; Prepared 1/4 ts Pepper
----------------------------------OPTIONAL----------------------------------
Green Chiles,Canned,To Taste Jalapenos; Canned, To Taste
* Use one or more of these fillings in your hamburgers. Your choice. **
Use Process American or Cheddar Cheese.
~-------------------------------------------------------------------------
Mix all ingredients except the fillings. Shape mixture into 12 thin
patties, each about 3 1/2-inches in diameter. Top each of 6 patties with a
filling, spreading to within 1/2-inch of the edge. Cover with a remaining
patty, sealing the edges firmly. Broil or grill patties 4-inches from the
heat, turning once, to the desired doneness, about 10 minutes. PEPPY CHEESE
FILLING: Mix all ingredients.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Nifty Hamburgers On A Bun
Categories: Breads, Hamburger, Meats, Main dish
Servings: 4
8 Hamburger Buns; * Prepared Mustard Or Catsup
1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 small
1 ts Salt 1/4 ts Pepper
* Hamburger buns should be the small ones or use 6 slices of bread.
~-------------------------------------------------------------------------
Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one
side of each bread slice with mustard. Mix meat, onion, salt and pepper.
Spread mixture over the mustard, being careful to bring it to the edges of
the buns. Place meat sides up on an ungreased baking sheet. Bake until
desired doneness is reached, about 5 minutes. NOTE: If you like, you can
have these burgers ready and waiting in the freezer for last-minute
cooking. After spreading the meat mixture over the buns, wrap each
securely in heavy-duty or double thickness of regular aluminum foil and
label; freeze no longer than 2 months. To serve, unwrap desired number of
hamburgers and bake about 10 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Family Favorite Burgers
Categories: Hamburger, Main dish
Servings: 6
1 1/2 lb Ground Beef 2 Bread; Fresh Bread Crumbs
1/3 c Milk 1/4 c Catsup
1/4 c Onion;Finely Chopped,1 small 1 ts Salt
2 ts Horseradish 2 ts Worcestershire Sauce
1 tb Mustard; Prepared
Mix all ingredients together. Shape mixture into 6 patties, each about
3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning
once, until the desired doneness is reached, about 10 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Zesty Burgers
Categories: Hamburger, Main dish, Meats
Servings: 2
1 lb Ground Beef 1/3 c Bread Crumbs; Dry
1/2 c Water 1 ts Instant Beef Bouillon
1 ts Lemon Peel; Grated 1 ts Lemon Juice
1/2 ts Salt 1/2 ts Sage
1/2 ts Ginger; Ground 1/4 ts Pepper
2 dr Hot Pepper Sauce; Optional
Mix all ingredients together. Shape mixture into 4 patties, each about
3/4-inch thick. Broil or grill patties 4-inches from the heat, turning
once, to the desired doneness, about 10 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Burgundy Burgers
Categories: Hamburger, Main dish, Meats
Servings: 6
1 1/2 lb Ground Beef 1/4 c Burgundy Or Other Red Wine
1/4 c Onion; Finely Chopped, 1 sm. 1 tb Worcestershire Sauce
1 ts Seasoned Salt 1/4 ts Pepper
1/8 ts Garlic Salt
Mix all the ingredients together. Shape mixture into 6 patties, each about
3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning
once, to the desired doneness, about 10 to 15 minutes. Nice served on
toasted buns with a favorite topping. See toppings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Supreme Burgers
Categories: Hamburger, Main dish, Meats
Servings: 8
2 lb Ground Beef 1 1/2 oz Onion Soup Mix; 1 Envelope
1/2 c Bread Crumbs; Dry 1 c Dairy Sour Cream
1/8 ts Pepper
Mix all the ingredients together. Shape mixture into 8 patties, each about
3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning
once, to the desired doneness, about 10 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Blue Ribbon Burgers
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Vegetables
Servings: 6
2 lb Ground Beef 2 ts Worcestershire Sauce
1/2 ts Salt 1/4 ts Garlic Salt
1/4 ts Pepper 3 oz Cream Cheese; Softened, 1 pk
2 tb Blue Cheese; Crumbled 4 oz Mushrooms; 1 can, *
* Use 1 4-oz can of mushroom stems and pieces.
~------------------------------------------------------------------------
Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12
thin patties, each about 4-inches in diameter. Mix the cream cheese and
the blue cheese. Top each of 6 patties with the cheese mixture, spreading
to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover
each patty with one of the remaining patties, sealing the edges firmly.
Broil or grill the patties 4-inches from the heat, turning once, until the
desired doneness is reached and cheese is melted, about 10 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Braunburgers
Categories: Hamburger, Main dish, Meats
Servings: 5
1 lb Ground Beef 1/4 lb Braunschweiger Sausage; *
1/4 c Dairy Sour Cream 2 tb Onion; Finely Chopped
* Braunschweiger Sausage is also known as liver sausage. Because of
~-------------------------------------------------------------------------
Mix all the ingredients together. Shape mixture into 5 patties, each about
3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning
once, until the desired doneness is reached, about 10 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Beef Boulette Burgers
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 8
2 lb Ground Beef 1 c Dairy Sour Cream
1/2 c Bread Crumbs; Dry 4 oz Mushrooms; *
2 tb Onion; Finely Chopped 2 tb Parsley; Snipped
1 1/2 ts Salt 1/4 ts Pepper
* Use 1 4-oz can of mushroom stems and pieces, drained and chopped.
~-------------------------------------------------------------------------
Mix all the ingredients together. Shape the mixture into 8 patties, each
about 3/4-inch thick. Broil or grill the patties 4-inches from the heat,
turning once, until the desired doneness is reached, about 10 to 15
minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Crunchy Teriyaki Burgers
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 1/2 lb Ground Beef 1/2 c Water Chestnuts; *
1/4 c Soy Sauce 1/4 c Orange Juice; OR
1/4 c Sherry; Dry 1 Clove Garlic; Minced
1 ts Molasses Or Brown Sugar 1/8 ts Ginger; Ground
* Water chestnuts should be finely chopped.
~-------------------------------------------------------------------------
Mix the meat and water chestnuts together. Shape the mixture into 6
patties, each about 3/4-inch thick. Place the patties in an ungreased
baking dish 10 X 6 X 1 3/4-inches. Mix the remaining ingredients together
and pour over the patties. Cover and refrigerate for at least 3 hours,
turning the patties once. Remove the patties from the marinade. Broil or
grill the patties 4-inches from the heat, turning once, until the desired
doneness is reached, about 10 to 15 minutes. Brush frequently with the
leftover marinade.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chili Cheese Burgers
Categories: Cheese/eggs, Hamburger, Main dish, Meats
Servings: 6
1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm.
1 ts Chili Powder 1 ts Worcestershire Sauce
3/4 ts Salt 1/4 ts Garlic Salt
1/4 ts Pepper 1/4 ts Red Pepper Sauce
6 Cheddar Cheese Slices; * 2 tb Green Chiles; Canned,Chopped
1 ds Cayenne Red Pepper
* Each cheese slice should be 2 X 2-inches.
~-------------------------------------------------------------------------
Mix all the ingredients together except the cheese slices and chiles. Shape
the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with
the remaining 6 patties sealing the edges firmly. Broil or grill the
patties 4-inches from the heat, turning once, until the desired doneness is
reached, about 10 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Caraway Burgers
Categories: Hamburger, Main dish, Meats
Servings: 6
1 1/2 lb Ground Beef 1/2 c Onion; Finely Chopped, 1 Md.
1 ts Salt 1 ts Caraway Seed
1 ts Worcestershire Sauce 1/4 ts Pepper
1 c Beer; Any Brand
Mix all the ingredients together except the beer. Shape mixture into 6
patties, each about 1-inch thick. Place the patties in an ungreased baking
dish, 10 X 6 X 1 3/4-inches. Pour the beer over the patties, then cover
and refrigerate at least 3 hours. (Meat may turn gray, but is ok) Remove
patties from the marinade. Broil or grill the patties 4 inches from the
heat, turning once, to the desired doneness, about 15 to 20 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Ruben Burgers
Categories: Cheese/eggs, Hamburger, Main dish, Meats
Servings: 5
1 lb Ground Beef 4 1/2 oz Corned Beef Spread; 1 cn, OR
4 1/2 oz Deviled Ham; 1 cn 1/4 c Onion; Finely Chopped, 1 sm.
1/4 ts Salt 1/8 ts Garlic Salt
1/8 ts Pepper 8 oz Sauerkraut; Drained, 1 cn
5 Swiss Cheese Slices; *
* Each cheese slice should be 3 inches by 3 inches.
~-------------------------------------------------------------------------
Mix all the ingredients together except the sauerkraut and cheese. Shape
mixture into 5 patties, each about 3/4-inch thick. Set oven control to
broil or 550 degrees F. Broil the patties 4 inches from the heat, turning
once, to the desired doneness, about 10 to 15 minutes. Top each patty with
sauerkraut and a cheese slice. Broil until the cheese is melted and a
light brown in color. Nice served on toasted rye or pumpernickel buns or
bread.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Triple Cheese Burgers
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Sauces
Servings: 6
1 1/2 lb Ground Beef 1/4 c Bread Crumbs; Dry
1/4 c Onion; Finely Chopped, 1 sm. 1 Egg; Large
1 ts Salt 1 ts Worcestershire Sauce
1/2 ts Basil Leaves 1/4 ts Pepper
1/8 ts Garlic Salt 6 tb Creamed Cottage Cheese
1/4 c Parmesan Cheese; Grated 8 oz Tomato Sauce; 1 cn
6 Cheese Slices; *
* You can use either Mozzarella or Swiss cheese slices. Each slice
~-------------------------------------------------------------------------
Mix the meat, bread crumbs, onion, egg and seasonings together. Shape the
mixture into 12 thin patties, each about 4-inches in diameter. Top each of
6 patties with 1 Tbls of the cottage cheese, spreading to within 1/2-inch
of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top each patty
with one of the remaining patties sealing the edges firmly. Brown the
patties in a large skillet over medium-high heat, turning once. Drain off
the fat and pour the tomato sauce over the patties. Cover and simmer for
about 15 minutes. Place a cheese slice on each patty, cover, and heat
until the cheese is melted, about 2 minutes. Serve with the remaining
sauce in the skillet poured over them.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Taco Patties
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 1/2 lb Ground Beef 1/4 c Onion; Chopped
1 ts Salt 1 ts Worcestershire Sauce
1/4 ts Pepper 3/4 c Water
1 1/4 oz Taco Seasoning Mix; 1 Env. 1 Avocado; Ripe, Small
4 oz Cheddar Cheese; Shredded, 1C
Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into
6 patties, each about 3/4-inch thick. Brown patties in a large skillet
over medium-high heat, turning once. Remove patties and set aside. Pour
fat from the skillet. Mix water and seasoning mix in the same skillet and
heat to boiling. Reduce the heat and return the patties to the skillet.
Turn each one to coat with the sauce. Peel avocado and cut into 6 rings.
Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle
with the cheese; cover and heat until the cheese has melted, about 2
minutes. Serve sauce over the patties. NOTE: You can substitute 1 medium
tomato, sliced for the avocado rings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Devilish Potato Stacks
Categories: Hamburger, Main dish, Meats, Cheese/eggs
Servings: 4
1 lb Ground Beef 2 1/2 oz Deviled Ham; 1 can
1 ts Worcestershire Sauce Instant Mashed Potatoes; *
1/2 c Creamed Cottage Cheese 3 1/2 oz French Fried Onions; 1 can
* Use enough instant mashed potato flakes for 4 servings.
~-------------------------------------------------------------------------
Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire
sauce. Shape the mixture into 4 patties. Place the patties in an
ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as
directed on the package except -- decrease the water to 1 cup. Stir in the
cottage cheese and half the onions into the potatoes. Top each patty with
1/4 of the potato mixture. Sprinkle with the remaining onions. Bake
uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a
serving plate with a slotted spoon and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hamburgers Au Poivre
Categories: Hamburger, Main dish, Meats
Servings: 4
1 lb Ground Beef 1/2 ts Salt
1/2 tb Freshly CrackedBlackPepper;* 1 tb Brandy Or Cognac; Optional
3 tb Red Wine; Dry, Optional
* Or To Taste.
~-------------------------------------------------------------------------
Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch
thick. Press pepper into both sides of the patties. Cook the patties in a
large skillet over medium-high heat, turning once, until the desired
doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the
cognac over the patties, immediately ignite, if desired. Remove patties to
a warm platter. Stir the wine into the drippings in the skillet. Heat just
to boiling, stirring constantly. Serve sauce over the patties.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Patties Parmigiana
Categories: Hamburger, Main dish, Meats, Cheese/eggs
Servings: 6
1 1/2 lb Ground Beef; * 1/4 c Onion; Finely Chopped, 1 Sm.
1 ts Salt 1 ts Worcestershire Sauce
1/4 ts Pepper 1/2 c Parmesan Cheese; Grated
1/4 c Cornflake Crumbs 1 Egg; Large, Slightly Beaten
8 oz Tomato Sauce; 1 can 1 ts Italian Seasoning
6 Mozzarella Cheese; Slices,**
* If the ground beef is lean, it may be necessary to add a small amount
** Cheese slices should be 3 inches square.
~-------------------------------------------------------------------------
Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape
the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese
and cornflake crumbs. Dip the patties into the egg, then coat them with
the cornflake mixture. Brown the patties in a large skillet over medium
heat, turning once. Drain off the excess fat. Mix the tomato sauce and
Italian seasoning and pour over the patties in the skillet. Cover and
simmer for 15 minutes. Top each patty with a slice of cheese and cover.
Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce
over the patties.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hamburgers Diane
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 4
2 tb Margarine Or Butter 1 ts Worcestershire Sauce
1/4 ts Lemon Juice 1 Clove Garlic; Minced
1 Onion; Sliced, Small 1 c Fresh Mushrooms; *
1 lb Lean Ground Chuck 1/2 ts Salt
1/4 ts Pepper
* Mushrooms should be washed, trimmed and sliced.
~-------------------------------------------------------------------------
Melt the margarine in a large skillet. Add the Worcestershire sauce, lemon
juice, garlic, onion, and mushrooms. Cook and stir over medium heat for 2
minutes. Remove from the heat. Mix the meat, salt and pepper together.
Shape the mixture into 4 patties, each about 3/4-inch thick. Push
mushroom-onion mixture to the side of the skillet. Cook the patties in the
same skillet over medium-high heat, turning once, to the desired doneness,
about 10 minutes. Serve with the mushroom-onion mixture spooned over the
patties.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Barbecue Hamburger Patties
Categories: Hamburger, Main dish, Meats
Servings: 6
1 1/2 lb Ground Beef 1/2 c Onion; Chopped, 1 medium
1 ts Salt 1/3 c Catsup
1/2 c Chili Sauce 2 tb Brown Sugar
1 tb Lemon Juice
mix the meat, onion, and salt together. Shape the mixture into 6 patties,
each about 3/4-inch thick. Brown the patties in a large skillet over
medium-high heat, turning once. Cover and cook over low heat about 10
minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar,
and lemon juice. Pour sauce over the patties. Cover and simmer for 15
minutes, spooning the sauce onto the patties occasionally. Serve with the
sauce spooned over the patties.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Bavarian Patties With Sauerkraut
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 1/2 lb Ground Beef 1/2 c Applesauce
1/3 c Bread Crumbs; Dry 1/4 c Onion; Finely Chopped, 1 sm.
1 Egg; Large 1 ts Salt
1/2 ts Allspice 16 oz Sauerkraut; Drained, 1 can
Mix all the ingredients together except the sauerkraut. Shape the mixture
into 6 patties, each about 3/4-inch thick. Brown the patties in a large
skillet over medium heat, turning once. Drain off the excess fat. Spoon
the sauerkraut onto the patties. Cover and simmer for about 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Sausage-centered Hamburger Rolls
Categories: Hamburger, Main dish, Meats, Fruits
Servings: 6
1 1/2 lb Ground Beef 1 c Apple; Finely Chopped, *
1/3 c Green Onion/tops; Chopped 1 Egg; Large
1 ts Salt 1/4 ts Cinnamon
8 oz Brown And Serve Sausage; ** 2 tb Flour; Unbleached
1 ts Instant Beef Bouillon 1 c Water
1 ds Cloves; Ground
* Apple should be cored but not peeled. ** Use 1 8-oz package of brown
and serve sausage links.
~-------------------------------------------------------------------------
Mix the meat, apple, onion, egg and seasonings together. Divide the
mixture into 10 equal parts. Mold each part around a sausage link, sealing
the ends. Brown the meat rolls in a large skillet over medium heat. Remove
the meat rolls. Pour all but 2 Tbls of the fat from the skillet. Stir the
flour into the remaining fat. Cook over low heat, stirring constantly,
until the mixture is thick and bubbly. Stir in the bouillon and water.
Heat to boiling, stirring constantly and then reduce the heat. Return the
meat rolls to the skillet; cover and simmer for about 15 minutes. NOTE:
Buttered noodles are a good "go-with" for this zesty dish.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Beef And Cabbage Joes
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 8
1 lb Ground Beef 1/2 c Onion; Chopped, 1 Md.
1/2 c Celery; Thinly Sliced 2 c Cabbage; Shredded
1/3 c Green Pepper; Chopped 3/4 c Catsup
1/4 c Water 1/4 ts Salt
1 tb Mustard; Prepared 8 Hamburger Buns; *
* Hamburger buns should be split and toasted.
~-------------------------------------------------------------------------
Cook and stir the meat, onion and celery in a large skillet until the meat
is brown. Drain off the excess fat. Stir in the cabbage, green pepper,
catsup, water, salt, and mustard and heat to boiling, stirring
occasionally. Reduce the heat and cover. Simmer until the vegetables are
tender, about 25 minutes. Spoon the mixture onto the bottom halves of the
buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the
cabbage and salt.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chow Mien On A Bun
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 8
1 lb Ground Beef 1 Onion; Thinly Sliced, Medium
2/3 c Water 2 tb Cornstarch
3 tb Soy Sauce 1 tb Molasses
1/4 ts Ginger 16 oz Bean Sprouts; 1 cn, *
8 1/2 oz Water Chestnuts; 1 cn, ** 8 Hamburger Buns; ***
* Bean Sprouts should be rinsed and drained. ** Water Chestnuts should
be rinsed, drained and sliced. *** Hamburger buns should be split and
toasted.
~-------------------------------------------------------------------------
Cook and stir the meat and onion in a large skillet until the onion is
tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce,
molasses and ginger and stir into the meat mixture. Add the bean sprouts
and water chestnuts. Cook, stirring constantly, until the mixture thickens
and boils, about 5 minutes. Serve on the toasted buns and pass the soy
sauce. NOTE: For Chow Mien omit the buns. Serve the chow mien mixture over
hot cooked rice or chow mien noodles.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hamburger Pastry
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Vegetables
Servings: 8
1 lb Ground Beef 1/4 c Onion; Chopped, 1 sm.
8 oz Canned Vegetables; 1 cn, * 1 c Cheese; Shredded, (4 oz), **
1/4 c Catsup 1/2 ts Garlic Salt
1/4 ts Pepper 1 tb Mustard; Prepared
11 oz Pie Crust Mix Or Sticks; 1Pk
* Vegetables should be drained. You can use either peas or diced ** Use
either American or Cheddar cheese.
~-------------------------------------------------------------------------
Heat the oven to 375 degrees F. Cook and stir the meat and onion in a
large skillet until the meat is brown. Drain off the excess fat. Remove
from the heat and stir in the remaining ingredients except the pie crust
mix and set aside. Prepare the pastry as for a 2 crust pie as directed on
the package. Divide the pastry into 8 equal parts. Roll each part, on a
lightly floured surface, into a 7-inch circle. On half of the circle,
spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the
edge. Moisten the edge of the pastry with water and fold over the meat
mixture, sealing the edges with a fork. Place on an ungreased baking sheet
and prick the tops with the fork. Bake 30 to 35 minutes. You can serve
these as sandwiches or, if you prefer, place on a plate and top with gravy
or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable
for the peas or carrots in this recipe.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Basic Meatballs
Categories: Hamburger, Main dish, Meats
Servings: 6
1 lb Ground Beef 1 Egg; Large
1/4 c Onion; Chopped, 1 Sm. 1/3 c Bread Crumbs; Dry
1/4 c Milk 3/4 ts Salt
1/8 ts Pepper 1 ts Worcestershire Sauce
Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1
1/2-inch balls. (For ease in shaping the meatball, occasionally wet your
hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a
large skillet, cook the meatballs over medium heat until brown, about 20
minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in
a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake,
uncovered, in a 400 degree F. oven until light brown, about 20 minutes.
Drain off the excess fat.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Saucy Meatballs
Categories: Hamburger, Main dish, Meats
Servings: 4
Recipe Of Basic Meatballs 10 3/4 oz Cream Of Chicken Soup; 1cn,*
1/3 c Milk 1/8 ts Nutmeg
1/2 c Dairy Sour Cream
----------------------------------GARNISH----------------------------------
Parsley; Snipped
* Use the condensed soup without diluting it.
~-------------------------------------------------------------------------
Prepare the Basic Meatball recipe (See recipe 12). Combine the cooked
meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling,
stirring occasionally. Reduce the heat; cover and simmer for 15 minutes.
Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with
the parsley and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Sweet And Sour Meatballs
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 4
Recipe Basic Meatballs 1 tb Cornstarch
1/2 c Brown Sugar; Packed 13 1/2 oz Pineapple Tidbits; 1 Cn
1 tb Soy Sauce 1/3 c Vinegar
1/2 c Green Bell Pepper; *
* Coarsely chop the Green Bell Pepper after seeding it.
~-------------------------------------------------------------------------
Prepare the Basic Meatball recipe (Recipe 12) and set aside. Mix the
cornstarch and sugar in a large skillet. Stir in the pineapple (with the
syrup), soy sauce, and vinegar. Cook, stirring constantly, until the
mixture thickens and boils. Add the cooked meatballs; cover and simmer for
10 minutes, stirring occasionally. Stir in the green pepper; cover and
simmer until the pepper is crisp-tender, about 5 minutes. Serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pepper Beef Balls
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 4
Recipe Of Basic Meatballs; * 1 tb Margarine Or Butter
1 Onion; Sliced, Md 1 1/2 c Water
1 1/2 ts Instant Beef Bouillon 1/2 ts Garlic Salt
1/2 ts Ginger; Ground 3 tb Soy Sauce
2 Green Peppers; Md, ** 2 tb Cornstarch
2 tb Water 1 Tomato; Lg, ***
* See Recipe 12 ** Seed the Medium Green Peppers and cut into strips.
*** Cut the tomato into 8 wedges.
~-------------------------------------------------------------------------
Prepare the basic meatballs recipe and set aside. Melt the margarine in a
large skillet. Add the onion and cook and stir until tender. Add the
cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger
and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10
minutes, stirring occasionally. Add the green pepper. Mix the cornstarch
with the 2 Tbls of water and add to the sauce mixture. Cook, stirring
carefully, until mixture thickens and boils. Cover and simmer until the
pepper is crisp tender, about 3 minutes. Add the tomato, cover, and heat
for about 2 to 3 minutes longer. NOTE: Hot cooked rice makes an ideal
accompaniment for this zesty dish.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Harvest-time Meatballs
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 4
Recipe Basic Meatballs; * 2 tb Margarine Or Butter
1/8 ts Instant Minced Garlic; ** 1/2 ts Thyme Leaves
1/2 lb Fresh Mushrooms; *** 3 Zucchini; Md, ****
1/2 ts Salt 1/3 c Parmesan Cheese; Grated
2 Tomatoes; *****
* See Recipe 12. ** You can substitute 1 fresh clove of garlic,
minced, or 1/8 t of *** Wash and trim the mushrooms and then slice them.
**** Thinly slice the zucchini. There should be about 4 cups of the
***** Cut each tomato into 8 wedges.
~-------------------------------------------------------------------------
Prepare the basic meatballs and set aside. Melt the margarine in a large
skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over
medium-high heat for about 5 minutes, stirring occasionally. Add the
cooked meatballs; cover and simmer, stirring occasionally, until the
vegetables are tender, about 10 minutes. Sprinkle with the salt and
cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hungarian Meatballs
Categories: Hamburger, Main dish, Meats
Servings: 4
Recipe of Basic Meatballs; * 1 tb Vegetable Oil
2 Onions; Md., Thinly Sliced 3/4 c Water
3/4 c Red Wine; Dry, ** 1 ts Caraway Seed
2 ts Paprika 1/2 ts Marjoram Leaves
1/2 ts Salt 1/4 c Water
2 tb Flour; Unbleached
* See Recipe 12. ** You can substitute a mixture of 3/4 cup of water,
1 tsp of instant
~-------------------------------------------------------------------------
Prepare the basic meatballs and set aside. Heat the oil in a large
skillet. Add the onions and cook and stir until they are tender. Add the
cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika,
marjoram leaves and salt. Heat to boiling then reduce the heat and cover.
Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water
and the flour, stir into the sauce mixture. Heat to boiling, stirring
carefully. Boil and stir for 1 minute. NOTE: Serve with either boiled
potatoes or noodles for a great main dish.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Meatball Stew
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 4
1 Recipe Of Basic Meatballs; * 4 Carrots; Md, **
2 Celery Stalks; *** 3 Potatoes; Md, ****
16 oz Stewed Tomatoes; 1 Cn 1 ts Salt
1 ts Instant Beef Bouillon 1/8 ts Pepper
1 Bay Leaf 3/4 c Water
* See Recipe 12. ** Carrots should be scraped and cut into 1-inch
pieces. *** Celery should be cut into 1-inch pieces with strings removed.
**** Potatoes should be pared and cut into 1-inch dice.
~-------------------------------------------------------------------------
Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess
fat. Add the remaining ingredients and heat to boiling. Reduce the heat,
cover and simmer, stirring occasionally, until the vegetables are tender,
about 40 minutes. Remove the bay leaf and serve. NOTE: You can substitute
1 24-oz package of frozen stew vegetables for stew for the carrots, celery
and potatoes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Meatball Stew With Dumplings
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 4
Recipe Of Basic Meatballs; * 10 1/2 oz Cream of Celery Soup; **
1/4 c Dairy Sour Cream 16 oz Vegetables; ***
15 oz Potatoes;Drained&Sliced, 1Cn Egg Or Parsley Dumplings
-------------------------------EGG DUMPLINGS-------------------------------
2 c Biscuit Baking Mix; Bisquick 2 Eggs; Lg.
2 tb Milk
-----------------------------PARSLEY DUMPLINGS-----------------------------
2 c Biscuit Baking Mix; Bisquick 2 tb Parsley Flakes
2/3 c Milk
* See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of
peas, cut green beans, or sliced carrots.
~-------------------------------------------------------------------------
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and
potatoes, heat to boiling, stirring occasionally. Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about
10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG
DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough
forms.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Porcupines
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 4
1 lb Ground Beef 1/2 c Rice; Regular, Uncooked
1/2 c Water 1/4 c Onion; Chopped, 1 Sm.
1 ts Salt 1/2 ts Celery Salt
1/8 ts Garlic Powder 1/8 ts Pepper
15 oz Tomato Sauce; 1 Cn. 1 c Water
2 ts Worcestershire Sauce
Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings. Shape
the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A SKILLET: Heat 1
TBLS of salad oil in a large skillet and cook the meatballs over medium
heat until brown. Add remaining ingredients and heat to boiling. Reduce
the heat, cover and simmer for about 45 minutes. TO COOK IN THE OVEN: Place
the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the
remaining ingredients and pour over the meatballs. Cover and bake in a 350
degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Wine Marinated Kabobs
Categories: Hamburger, Main dish, Meats
Servings: 4
1 lb Ground Beef 1/2 lb Fresh Large Mushrooms; *
1/4 c Salad Oil 1/2 c Burgundy Or Other Red Wine
1 ts Marjoram Leaves 1/2 ts Salt
1/8 ts Instant Minced Garlic 1 ts Worstershire Sauce
2 tb Catsup
* Mushrooms should be washed and trimmed.
~-------------------------------------------------------------------------
Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic
bag. Add the mushrooms. Mix the remaining ingredients together and pour
over the meatballs and mushrooms. Cover and refrigerate for at least 8
hours, turning the meatballs and mushrooms occasionally. On each of 4
12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven
control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat
to the desired doneness, about 15 to 20 minutes. Brush occasionally with
the remaining marinade and gently push with a fork to turn.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Sweet-sour Kabobs
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 1/2 lb Ground Beef 1 tb Soy Sauce
14 1/2 oz Pineapple; Sliced, 1 Cn 2 tb Brown Sugar
2 tb Vinegar 2 tb Soy Sauce
2 tb Cornstarch 4 Green Onions; *
1 Green Pepper; Sm., ** 12 Cherry Tomatoes
* Cut the green onions into 2-inch pieces. ** Cut the green pepper into
1-inch pieces after seeding.
~-------------------------------------------------------------------------
Drain the pineapple slices and reserve the syrup for later use in the
recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into
36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the
reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce
until the sugar is dissolved. Pour over the meatballs and refrigerate for
at least 3 hours. Drain the marinade from the meatballs into a small
saucepan, stir in the cornstarch. Cook, stirring constantly, until the
mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce
from the heat and set aside. Cut the pineapple slices into quarters. On
each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and
vegetables. Brush the kabobs with part of the sauce. Set the oven control
at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the
desired doneness, about 15 to 20 minutes. Brush occasionally with the
sauce and gently push with a fork to turn.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Batter-dipped Fondue Meatballs
Categories: Appetizers, Hamburger, Meats
Servings: 12
1 1/2 lb Ground Chuck 1 Egg; Large
1/4 c Bread Crumbs; Dry 2 tb Beer Or Apple Juice
1 ts Garlic Salt 2 c Salad Oil
1/2 c Butter;Do NOT UseMargarine,*
-------------------------------FROTHY BATTER-------------------------------
1 c Biscuit Baking Mix; Bisquick 1/2 c Beer Or Apple Juice
1 Egg; Lg
-------------------------------MUSTARD SAUCE-------------------------------
1/2 c Mayonnaise Or Salad Dressing 2 tb Mustard; Prepared
1 tb Onion; Finely Chopped
-----------------------------HORSERADISH SAUCE-----------------------------
1/2 c Dairy Sour Cream 1 tb Horseradish
1/8 ts Worcestershire Sauce
* NOTE: You can omit the butter and increase the salad oil to 2 1/2
~-------------------------------------------------------------------------
Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture
into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter
in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue
fork, dip into the batter and cook in the hot oil to the desired doneness,
about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be
cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a
fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH
SAUCE: Mix all the ingredients together and refrigerate until serving time.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Party Pleaser Meatballs
Categories: Appetizers, Hamburger, Meats, Sauces
Servings: 12
1 Recipe Of Basic Meatballs; * 1/2 c Coconut; Flaked
1/4 c Currant Or Grape Jelly 1/4 c Chutney Or Chutney Sauce; **
1/4 c Dry Red Wine OR Orange Juice 2 ts Mustard; Dry
* See Recipe 12. ** Use a chopped chutney or chutney sauce.
~-------------------------------------------------------------------------
Prepare the basic meatballs except -- add coconut before mixing the
ingredients. Shape the mixture into 3/4-inch meatballs and bake at 400
degrees F. for about 15 minutes. Drain off the excess fat. In a large
skillet, heat the remaining ingredients to boiling. Add the meatballs,
cover and simmer, stirring occasionally, until the sauce thickens and
meatballs are glazed, about 20 minutes. Serve with wooden or plastic
picks.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hamburger Stroganoff
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 4
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md
1 Clove Garlic; Minced 1 ts Beef Bouillon; Instant
3/4 ts Salt 1/4 ts Pepper
4 oz Mushroom Stem/Pieces;Drained 1 c Water
1 c Dairy Sour Cream 2 c Noodles Or Rice; Cooked, Hot
3 tb Unbleached Flour
Cook and stir the meat, onion, and garlic in a large skillet until the meat
is brown. Drain off the excess fat. Mix in the flour, bouillon, salt,
pepper and the can of mushroom stems and pieces. Stir in the water and
heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir
in the sour cream and heat until just hot. Serve over the noodles or rice,
if desired, and garnish with chopped parsley, if you wish.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Skillet Goulash
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 4
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
16 oz Tomatoes; 1 Cn 1/2 c Celery; Chopped
1/2 c Water 1 1/2 ts Salt
1/4 ts Pepper 1/8 ts Basil Leaves
1/8 ts Marjoram Leaves 1 1/2 c Fine Noodles; Uncooked, 3 Oz
Cook and stir the meat and the onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the tomatoes (with the liquid)
and remaining ingredients, stirring to break up the tomatoes. Heat to
boiling, then reduce the heat and simmer, covered, stirring occasionally,
until the noodles are tender, about 20 minutes. A small amount of water
can be added if necessary. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: All-american Hot Dish
Categories: Hamburger, Main dish, Meats, Vegetables, Cheese/eggs
Servings: 6
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
8 oz Whole Kernel Corn, 1 Cn 8 oz Tomato Sauce; 1 Cn
1/4 c Ripe Olives; Pitted, Halved 4 oz Noodles; Uncooked, Abt 2 C
2 c Water 1 ts Oregano Leaves
1/2 ts Salt 1/4 ts Pepper
1 c Cheddar Cheese; Shredded
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest
of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then
reduce the heat and simmer, uncovered, stirring occasionally, until the
noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour
the mixture into an ungreased 2-quart casserole. Cover and bake in a 375
degree F. oven for 30 minutes, stirring occasionally. Uncover and bake
until the mixture thickens, about 15 minutes. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Creamy Beef-noodle Combo
Categories: Hamburger, Main dish, Meats, Soups, Vegetables
Servings: 5
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
4 oz Mushroom Stem/Pieces; 1 cn 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 c Celery; Sliced, 2 Stalks 1/2 c Green Bell Pepper; Chopped
1/4 c Pimento; Sliced 1 c Milk
1 ts Salt 4 oz Noodles; Uncooked, Abt 2 C
1 tb Worcestershire Sauce
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces
and the remaining ingredients. Heat to boiling then reduce the heat and
simmer, covered, stirring occasionally, until the noodles are tender, about
25 minutes. A small amount of water can be added if necessary. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Double Cheese Hamburger Casserole
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Vegetables
Servings: 5
4 oz Noodles; Uncooked, Abt 2 C 1 lb Lean Ground Beef
1/3 c Onion; Chopped 1/4 c Celery Chopped
8 oz Tomato Sauce; 1 Cn 1 ts Salt
3 oz Cream Cheese; Softened, 1 Pk 1/2 c Cottage Cheese; Creamed
1/4 c Dairy Sour Cream 1 Tomato; Md., Optional
Cook the noodles as directed on the package and then drain. While the
noodles are cooking, cook and stir the meat, the onion and the celery in a
large skillet until the meat is brown. Drain off the excess fat. Stir in
the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour
cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the
heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from
the heat. Cut the tomato into thin slices and arrange on the meat mixture.
Cover and let sit for about 5 minutes or until the tomato slices are
warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart
casserole. Cut the tomato into thin slices and arrange on the meat
mixture. Cover and bake in a 350 degree F. oven until hot, about 30
minutes. Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Manicotti
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Vegetables
Servings: 6
--------------------------------MEAT FILLING--------------------------------
1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm
3 Slices Bread; Torn Up Small 1 1/2 c Mozzarella Cheese; Shredded
1 Egg; Lg 1/2 c Milk
1 ts Salt 1/4 ts Pepper
-----------------------------------PASTA-----------------------------------
8 oz Manicotti Shells; 1 Pk
--------------------------------TOMATO SAUCE--------------------------------
4 oz Mushroom Stems & Pieces;1 Cn 15 oz Tomato Sauce; 1 Cn
12 oz Tomato Paste; 1 Cn 1/4 c Onion; Chopped, 1 Sm
1 Clove Garlic; Minced 4 c Water
1/2 ts Sugar 1/2 ts Salt
1/8 ts Pepper 1/3 c Parmesan Cheese; Grated
1 tb Parsley; Snipped 1 tb Italian Seasoning
Cook and stir the meat and the first 1/4 cup of onion in a large skillet
until the meat is brown. Drain off excess fat. Remove from the heat and
stir in the remaining ingredients for the Meat Filling. Fill the uncooked
manicotti shells, packing the filling into both ends. Place the shells in
an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees
F. Heat the undrained mushrooms and the remaining ingredients for the
Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the
sauce over the filled shells. Cover the pan with aluminum foil and bake
until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the
cheese and cool 5 to 10 minutes before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mexican Fiesta Casserole
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 lb Lean Ground Beef Salt & Pepper; To Taste
4 oz Cheddar Cheese; Shredded,1 C 1 c Dairy Sour Cream
2/3 c Mayonnaise Or Salad Dressing 2 c Bisquick Baking Mix
1/2 c Water Tomatoes; Thinly Sliced, *
3/4 c Green Bell Pepper; Chopped Paprika; Optional
2 tb Onion; Finely Chopped
* Use 2 or 3 ripe tomatoes or to taste.
~-------------------------------------------------------------------------
Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet
until brown. Drain off the excess fat. Season the meat with the salt and
pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion
and set this mixture aside. Stir the baking mix and water together until a
soft dough forms. With floured fingers, pat the dough in a greased baking
pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the
pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon
the sour cream mixture over the top and sprinkle with the paprika, if used.
Bake uncovered until the edges of the dough are light brown, 25 to 30
minutes. Cool 5 minutes and then cut into squares.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Company Beef Oriental
Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 1/2 lb Lean Ground Beef 1 Onion; Sliced, Md
1 Clove Garlic; Minced 1/4 c Soy Sauce
1 ts Beef Bouillon; Instant 3/4 c Water
6 oz Frozen Chinese Pea Pods, 1Pk 5 oz Water Chestnuts; *
5 oz Bamboo Shoots; Drained, 1 Cn 11 oz Mandarin Orange Segments; **
2 tb Cornstarch 1 tb Molasses
* Use 1 5-oz can of water chestnuts that have been drained and sliced.
** Drain the can of Orange Segments, but reserve the syrup for the
~-------------------------------------------------------------------------
Cook and stir the meat, onion and garlic in a large skillet until the meat
is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and
molasses and stir this mixture into the meat mixture. Stir in the
bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved
mandarin orange syrup and heat to boiling. Reduce the heat and simmer,
covered, for about 10 minutes, stirring occasionally. Stir in the orange
segments, recover and heat for about 2 minutes. Serve over cooked rice
with additional soy sauce.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Safari Supper
Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
Servings: 8
1 1/2 lb Lean Ground Beef 1 Onion; Sliced, Md
1 c Regular Rice; Uncooked 2 1/2 c Water
2 ts Chicken Bouillon; Instant 1 ts Curry Powder
1/2 ts Salt 1/4 ts Ginger
1/4 ts Cinnamon 1/2 c Raisins
3 tb Peanut Butter; Chunky 1 tb Honey
Cook and stir the meat and onion in a large skillet until the onion is
tender and the meat is brown. Drain off the excess fat. Stir in the
remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling,
then reduce the heat and simmer, covered, stirring occasionally, until the
rice is tender, about 35 minutes. (A small amount of water can be added if
necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart
casserole. Cover and bake at 350 degrees F., stirring occasionally, until
the rice is tender, about 50 to 60 minutes. (A small amount of water can be
added if necessary.)
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hearty Beef Supper
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Vegetables
Servings: 7
2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
1 c Cracked Wheat; Uncooked 2 c Tomato; Fresh, Chopped, 2 Md
2 c Water 2 ts Beef Bouillon; Instant
1 1/2 ts Salt 1/2 ts Oregano Leaves
1/4 ts Minced Garlic; Instant 1/4 ts Pepper
1/2 c Parmesan Cheese; Grated 3 tb Parsley; Snipped
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the remaining ingredients except
the grated Parmesan Cheese. Heat to boiling then reduce the heat and
simmer, covered, stirring occasionally, until the wheat is tender, about 30
minutes. (A small amount of water can be added if necessary.) Stir in the
cheese and garnish with additional snipped parsley and/or Parmesan Cheese.
NOTE: The nutlike texture of cracked wheat reminds one of brown rice, in
fact, it is cooked and used in the same way.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spanish Rice With Beef
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 c Rice; Regular, Uncooked 2/3 c Green Bell Pepper; Chopped
16 oz Stewed Tomatoes; 1 Cn 5 Bacon Slices; Crisp,Crumbled
2 c Water 1 ts Chili Powder
1/2 ts Oregano Leaves 1 1/4 ts Salt
1/8 ts Pepper
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the remaining ingredients. TO
COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and
simmer, covered, stirring occasionally, until the rice is tender, about 30
minutes. (A small amount of water can be added if necessary.) TO COOK IN
THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and
bake at 375 degrees F, stirring occasionally, until the rice is tender,
about 45 minutes. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: South Seas Combo
Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
Servings: 8
2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 c Celery; Sliced 2 1/2 c Apple;Pared,Coarsely Chopped
Curry Powder; To Taste,2-3ts 2 ts Beef Bouillon; Instant
1 c Water 4 oz Mushroom Stems & Pieces; *
2 Bananas; Peeled And Sliced 4 c Rice; Hot, Cooked
2 tb Unbleached Flour 2 tb Sherry; Optional
* Use 1 4-oz can of mushroom stems and pieces that has been drained.
~-------------------------------------------------------------------------
Cook and stir the meat and onion in a large skillet until the onion is
tender and the meat is browned. Drain off the excess fat. Stir in the
celery, apple, and curry powder and cook, uncovered, for about 5 minutes,
stirring occasionally. Stir in the remaining ingredients except the
bananas and rice and heat to boiling. Reduce the heat and simmer,
uncovered about 30 minutes, stirring occasionally. Stir in the bananas
then recover and cook over low heat for 5 minutes. Serve over the rice. If
you wish you can garnish the dish with crisply fried bacon or chopped
peanuts when you serve it. NOTE: You can substitute 1 13 1/2 oz can of
pineapple chunks, that has been drained, for the sliced bananas.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Curry Delight
Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
Servings: 7
2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
16 oz Tomatoes; 1 Cn 1 1/4 c Apple; Cored, Chopped
Curry Powder; 1 to 1 1/2 Tb 2 ts Beef Bouillon; Instant
1 1/2 ts Salt 1 c Rice; Regular, Uncooked
2 1/2 c Water
----------------------------------GARNISH----------------------------------
Peanuts; Chopped 2 tb Coconut; Optional
2 tb Raisins 1 tb Chutney; Chopped
Cook and stir the meat and onion in a Dutch oven until the meat is brown.
Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining
ingredients except the peanuts, breaking up the tomatoes when you add them.
TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat
and simmer, covered, stirring occasionally, until the rice is tender, about
30 to 45 minutes. (A small amount of water can be added if necessary.)
Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN:
Turn the mixture into an ungreased 3-quart casserole. Cover and bake at
350 degrees F., stirring occasionally, until the rice is tender, about 45
to 55 minutes. Garnish with the chopped peanuts just before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Filled Squash Halves
Categories: Fruits, Hamburger, Meats, Vegetables
Servings: 4
2 Acorn Squash; Md 1 lb Lean Ground Beef
1 1/2 ts Salt 1/2 ts Cinnamon
2 c Apples; Pared & Chopped,2 Lg 1/4 c Raisins
Salt 4 tb Brown Sugar; Packed
2 tb Margarine Or Butter; Melted
Heat the oven to 400 degrees F. Cut each of the squash in half and remove
the seeds and fibers. Place the squash, cut sides down, in an ungreased
baking pan. Then add water to the depth of 1/4-inch and bake, uncovered,
until the squash is tender, about 30 to 40 minutes. While the squash is
baking, cook and stir the meat in a large skillet until it is brown. Drain
off the excess fat. Remove the skillet from the heat and stir in the 1 1/2
ts of salt as well as the cinnamon, the coarsely chopped tart apples and
the raisins. When the squash is cooked, turn them so that the cut side is
up and remove them to a platter. Drain off any remaining liquid in the pan
and dry. Scoop out the pulp from the acorn squash, making a shell that is
1/4-inch thick all the way around. Season the shells with salt to taste.
Mash the pulp and mix in the meat mixture. Return to the shells, piling
them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the
melted butter. Bake uncovered until the apple is tender, about 20 to 30
minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean
ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground
beef.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spiced Bean Bake
Categories: Fruits, Hamburger, Meats
Servings: 5
1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm
1 Apple; Cored & Chopped 1 ts Curry Powder Or To Taste
1/2 ts Mustard; Dry 28 oz Baked Beans; 1 cn, *
1 Apple Cored And Sliced
* Use the baked beans with a molasses sauce and pork.
~-------------------------------------------------------------------------
Heat the oven to 350 degrees F. Cook and stir the meat and onion in a
large skillet until the meat is brown. Drain off the excess fat. Stir in
the chopped apple, the curry powder, mustard and the baked beans. Turn
into an ungreased 1 1/2-quart casserole. Arrange the apple slices on the
top of the bean mixture and cover. Bake until hot, about 25 to 30 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Souper Baked Sandwich
Categories: Breads, Cheese/eggs, Hamburger, Main dish, Meats
Servings: 6
1 1/2 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm
1/2 ts Salt 1/2 c Celery; Chopped
4 c Herb Stuffing Cubes; Not Mix 1 1/2 c Milk
2 Eggs; Lg 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 ts Mustard; Dry 1 c Cheddar Cheese; Shredded,4oz
Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery
in a large skillet until the meat is brown. Drain off the excess fat. Stir
in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2
or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the
milk, eggs, soup, and mustard together and pour over the meat. Then
sprinkle with the cheese and bake uncovered until a knife inserted in the
center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and
then cut into squares and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mexicali Spoon Bread Casserole
Categories: Breads, Cheese/eggs, Hamburger, Main dish, Vegetables
Servings: 8
--------------------------------MEAT MIXTURE--------------------------------
1 1/2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
1/4 c Green Bell Pepper; Chopped 1 Clove Garlic; Minced
15 oz Tomato Sauce; 1 Cn 12 oz Whole Kernel Corn; 1 Cn
1 1/2 ts Salt Chili Powder; To Taste
1/8 ts Pepper 1/2 c Ripe Olives; Sliced
------------------------------CORNMEAL TOPPING------------------------------
1 1/2 c Milk 1/2 c Yellow Cornmeal
1/2 ts Salt 3/4 c Cheddar Cheese; Shredded
2 Eggs; Lg, Beaten
Heat the oven to 375 degrees F. Cook and stir the meat, onion, green
pepper and garlic in a large skillet until the onion is tender and the meat
is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED
corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling
then reduce the heat and simmer, uncovered, while preparing the cornmeal
topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and
stir over medium heat just until the mixture boils. Remove from the heat
and stir in the cheese and eggs. Turn the hot meat mixture into an
ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto
the meat mixture. Bake, uncovered, until a knife inserted in the topping
comes out clean, about 40 minutes. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Saucy Bean 'n Beef Pie
Categories: Hamburger, Main dish, Meats, Pies, Vegetables
Servings: 4
1 lb Lean Ground Beef 3 1/2 oz French Fried Onions; 1 Cn
1/4 c Bread Crumbs; Dry 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 Egg; Lg 1/4 ts Thyme Leaves
1/4 ts Salt 16 oz French Cut Green Beans; 1 Cn
1 ds Pepper
Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread
crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press
the mixture evenly against the bottom and sides of an ungreased 9-inc pie
pan. Turn the drained green beans into the meat line pan then spread the
remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange
the remaining onions on the top of the mixture and bake another 10 minutes.
Cool for about 5 minutes, then cut into wedges and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Cheeseburger Pie
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Vegetables
Servings: 6
-----------------------------------CRUST-----------------------------------
1 c Bisquick Baking Mix 1/4 c Milk Or Light Cream
--------------------------------MEAT FILLING--------------------------------
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md
1/2 ts Salt 1/4 ts Pepper
----------------------------------TOPPING----------------------------------
2 Tomatoes; Sliced, Md 2 Eggs; Lg
1 c Cheddar Cheese; Shredded,4oz 2 tb Bisquick Baking Mix
1 tb Worcestershire Sauce
Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix
and the milk until a soft dough forms. Gently smooth the dough into a ball
on a floured cloth-covered surface after kneading the ball 5 times to mix.
Roll out the dough until it is 2 inches larger than an inverted 9-inch pie
pan. Ease into the pan and flute the edges. Set aside. Cook and stir the
meat and onion in a large skillet until the meat is brown. Drain off the
excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the
worcestershire sauce. Turn the meat filling into the pastry lined pie pan.
Arrange the tomato slices on the meat mixture. Beat the eggs slightly and
stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover
the top completely. Bake for about 30 minutes. Cut into wedges and serve
with chili sauce, if desired.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Peppy Pizza Pie
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 lb Lean Ground Beef 2 oz Pepperoni; Chopped,1/3 C Abt
1/3 c Bread Crumbs; Dry 1 Egg; Lg
1/2 ts Oregano Leaves 1/4 ts Salt
8 oz Tomato Sauce; 1 Cn 8 oz Mushroom Stems & Pieces; *
1/4 c Ripe Olives; Pitted, Sliced 1 c Mozzarella Cheese; Shredded
* Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.
~-------------------------------------------------------------------------
Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano
leaves, salt and half of the tomato sauce. Press the mixture evenly
against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the
mushrooms and olives in the meat line pan then pour the remaining tomato
sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni
gives a red-flecked appearance to the meat. Sprinkle the pie with the
shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then
cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a
9-inch one but put a pan under it to catch the run off of juices. Also you
can use an 8 oz can of cut green beans or whole kernel corn in place of the
mushrooms if desired.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Potluck Surprise
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 1/2 c Elbow Macaroni; Uncooked 1 1/2 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Md 1 1/2 ts Salt
1 ts Italian Seasoning 1/4 ts Pepper
1 Eggplant; Sm, * 1 c Dairy Sour Cream
1/4 c Pimento; Chopped, ** 2 c Cheddar Cheese; Shredded,8oz
* Peel and cut the eggplant into 1/2-inch cubes. There should be about
** You can use 1/2 cup of sliced pimento stuffed olives in place of the
~-------------------------------------------------------------------------
Heat the oven to 350 degrees F. Cook the macaroni as directed on the
package and drain. While the macaroni is cooking, cook and stir the meat
and onion in a Dutch oven until the meat is brown. Drain off the excess
fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour
cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart
casserole. Sprinkle with the remaining cheese. Bake uncovered until the
eggplant is tender, about 45 to 50 minutes. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hungry Boy's Casserole
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 lb Lean Ground Beef 1 c Celery; Chopped, 2 Stalks
1/2 c Onion; Chopped, 1 Md 1 Clove Garlic; Minced
16 oz Garbanzo Or Lima Beans, 1 Cn 16 oz Pork And Beans; 1 Cn
1/2 c Green Bell Pepper; Chopped 1 ts Salt
6 oz Tomato Paste; 1 Cn
Cook and stir the meat, celery, onion, and garlic in a large skillet until
the meat is brown. Drain off the the excess fat. Stir in the undrained
garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the
mixture to boiling then reduce the heat and simmer, covered, for 10
minutes, stirring occasionally. Serve hot. TO COOK IN THE OVEN: Pour the
mixture into an ungreased 2-quart casserole. Cover and bake in a 375
degree F. oven until hot and bubbly, about 45 minutes. Serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hamburger Pizza
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Vegetables
Servings: 8
-----------------------------------CRUST-----------------------------------
2 1/2 c Bisquick Baking Mix 1 Active Dry Yeast; Package
2/3 c Water; Hot
--------------------------------MEAT MIXTURE--------------------------------
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
15 oz Tomato Sauce; 1 Cn 2 ts Oregano Leaves
1/4 ts Pepper
----------------------------------TOPPING----------------------------------
1/2 c Green Pepper; Chopped, Opt. 2 c Mozzarella Cheese; Shredded
1 c Parmesan Cheese; Grated
Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in
the hot water. Turn the dough onto a well-floured surface and knead until
smooth, about 20 times. Let the dough rest a few minutes. While the dough
is resting, cook and stir the meat and onion in a large skillet until the
onion is tender and the meat is brown. Drain off the excess fat. Stir in
the tomato sauce, oregano leaves, and pepper and set aside. Divide the
dough in half. Roll each half on an ungreased baking sheet into a
rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch
the edges to make a slight rim. Spread the meat mixture almost to the
edges. Top with the green pepper and cheeses. Bake until the crust is
brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into
squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar
Cheese for the Mozzarella in the above recipe.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Baked Pizza Sandwich
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn, OR
15 oz Pizza Sauce; 1 Cn 1 ts Oregano Leaves
2 c Biscuit Baking Mix 1 Egg; Lg
2/3 c Milk 8 oz Cheese; *
2 oz Mushrooms;Sliced,Drained,1Cn 1/4 c Parmesan Cheese; Grated
* Use 1 8-oz package of sliced process American Or mozzarella cheese.
~-------------------------------------------------------------------------
Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet
until brown. Drain off the excess fat. Stir in half of the tomato sauce
and the oregano leaves into the meat mixture. Heat to boiling then reduce
the heat and simmer, uncovered, for 10 minutes. While the meat mixture is
simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of
the batter and set aside. Spread the remaining batter in a greased baking
pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the
batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture,
the mushrooms and the remaining cheese on top of the batter and tomato
sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the
batter top with the grated Parmesan cheese and bake, uncovered, until it is
golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into
squares and serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Minnesota Minestrone
Categories: Cheese/eggs, Hamburger, Main dish, Soups, Vegetables
Servings: 10
2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
1 Clove Garlic, Minced 28 oz Tomatoes; 1 Cn
15 oz Kidney Beans; 1 Cn 12 oz Whole Kernel Corn; 1 Cn
1 c Celery; Sliced, 2 Stalks 2 c Cabbage; Shredded,Abt 1/2 Hd
2 c Zucchini; Sliced, 2 Sm 1 c Elbow Macaroni; Uncooked, OR
1 c Spaghetti; Broken, Uncooked 2 c Water
1/2 c Red Wine Or Water 2 ts Beef Bouillon; Instant
1 1/2 ts Salt 1 1/2 ts Italian Seasoning
----------------------------------GARNISH----------------------------------
Parmesan Cheese; Grated
Cook and stir the meat onion, and garlic in a Dutch oven until the meat is
brown. Drain off the excess fat. Stir in the undrained tomatoes,
undrained kidney beans, the undrained corn, and remaining ingredients
except the cheese, breaking up the tomatoes as you do. Heat to boiling
then reduce the heat and simmer, covered, until the macaroni and vegetables
are tender, about 30 minutes, stirring occasionally. Serve hot with the
Parmesan cheese.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Beef And Lentil Stew
Categories: Hamburger, Main dish, Meats, Soups, Vegetables
Servings: 6
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 Clove Garlic; Minced 4 oz Mushroom Stems & Pieces;1 Cn
16 oz Stewed Tomatoes; 1 Cn 1 Celery Stalk; Sliced
1 Carrot; Lg, Sliced 1 c Lentils; Uncooked
3 c Water 1/4 c Red Wine; Optional
1 Bay Leaf 1 ts Salt
1 ts Beef Bouillon; Instant 1/4 ts Pepper
2 tb Parsley; Snipped
Cook and stir the meat, onion and the garlic in a Dutch oven until the meat
is brown. Drain off the excess fat. Stir in the undrained mushrooms, and
the remaining ingredients. Heat to boiling then reduce the heat, cover,
and simmer, stirring occasionally, until the lentils are tender, about 40
minutes. Remove the bay leaf and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Basic Meat Loaf
Categories: Hamburger, Main dish, Meats
Servings: 6
1 1/2 lb Lean Ground Beef 3 Bread Slices; *
1 Egg; Lg 1 c Milk
1/4 c Onion; Chopped, 1 Sm 1 ts Salt
1/2 ts Mustard, Dry 1/4 ts Pepper
1/4 ts Sage 1/8 ts Garlic Powder
1/2 c Sauce ** 1 tb Worcestershire Sauce
* You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat **
You can use catsup, chili sauce or barbecue sauce as a topping in
~-------------------------------------------------------------------------
Heat the oven to 350 degrees F. Mix all the ingredients except the catsup
together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X
3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup
onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
Drain off the excess fat and serve sliced on a heated platter. NOTE: For
leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four
1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of
water in a skillet. Place the slices of meatloaf in the skillet, turning
to coat all sides with the barbecue sauce. Cover and cook over low heat,
brushing the sauce on the slices occasionally, until the meat is hot, about
10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat
loaf, prepare some instant mashed potatoes, enough for 4 servings, as
directed on the package and set aside.
Set the oven control at broil/or 550 degrees F. Broil the slices with the
tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the
slices and sprinkle with shredded Cheddar cheese. Broil until the cheese
is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four
1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed
cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup
of milk in a skillet. Heat to boiling, stirring frequently. Reduce the
heat and place the slices in the skilled, turning to coat all sides with
the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and
serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Cheese-potato Meat Loaf
Categories: Cheese/eggs, Hamburger, Main dish, Meats
Servings: 6
Basic Meat Loaf; Recipe # 8 1/4 c Blue Cheese; Crumbled
Potatoes; Instant Mashed Bacon; Crisp & Crumbled
* Use the measurements for 4 servings and prepare as the recipe
~-------------------------------------------------------------------------
Prepare the basic meat loaf recipe except -- mix in half of the cheese and
shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches.
Omit the catsup and bake as directed. Drain off the excess fat. Prepare
the potatoes as directed on the package except -- stir in the remaining
cheese. Spread the potatoes on the sides and top of the meat loaf.
Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or
until the potatoes are lightly browned. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Meat And Potato Squares
Categories: Cheese/eggs, Hamburger, Main dish, Meats
Servings: 6
Basic Meat Loaf; Recipe # 8 Mashed Potatoes; Instant, *
1/2 c Cheddar Cheese; Shredded
* Prepare enough instant mashed potatoes to serve 4 as per package
~-------------------------------------------------------------------------
Prepare the basic Meat Loaf -- except spread the mixture into an ungreased
baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the
baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot
potatoes evenly over the meat in the pan and sprinkle with the shredded
cheese. Bake until the cheese is melted, about 2 to 4 minutes. Serve hot
on a slightly heated platter.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Roast Meat Loaf
Categories: Hamburger, Main dish, Meats
Servings: 8
2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 Egg; Lg 1/2 c Oats; Quick-Cooking
1/2 c Milk 1 1/2 ts Salt
1/2 ts Savory Or Thyme 1/4 ts Pepper
1/2 c Catsup Or Chili Sauce 1 tb Parsley; Snipped
2 tb Brown Sugar; Packed
Heat the oven to 350 degrees F. Mix all the ingredients except the catsup
and brown sugar together. Press the mixture firmly in an ungreased loaf
pan 8 1/2 X 4 1/2 X 2 1/2-inches. Loosen the edge with a spatula and
unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the
catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to 1
1/4 hours. Remove the meat loaf to a plate and let stand for 10 minutes.
Then slice and serve on a heated platter. NOTE: If you don't have a pan
this size, just form the mixture into a loaf in the large baking pan.
VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an
ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold
against the bottom of the larger pan. Brush with the catsup mixture. Bake
for about 50 minutes. If you desire, the hole in the ring can be filled
with hot potato salad or creamed peas.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Onion Meat Loaf
Categories: Hamburger, Main dish, Meats
Servings: 8
2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk
2/3 c Milk 1 Egg; Lg
3 tb Brown Sugar 3 tb Catsup
1 tb Mustard; Prepared
Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg
together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch
baking pan. Mix the remaining ingredients together and spoon onto the
loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a
plate and let stand for 10 minutes before slicing. Serve on a heated
platter.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Savory Stuffed Meat Loaf
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 1/2 lb Lean Ground Beef 2 Slices Bacon; Cut Up
1/2 c Milk 1 Egg; Lg
1/4 c Bread Crumbs; Dry 1 ts Salt
1/2 ts Mustard; Dry 1/4 ts Pepper
1/8 ts Garlic Powder
-----------------------------MEAT LOAF STUFFING-----------------------------
1/2 c Butter Or Margarine 1/4 c Onion; Chopped, 1 Sm
1/2 c Celery/Leaves; Chopped 2 c Bread Crumbs; Fresh
1/4 ts Salt 1/4 ts Sage
1/8 ts Thyme 2 tb Parsley; Snipped
1 tb Worcestershire Sauce 1 ds Pepper
Heat the oven to 350 degrees F. Mix all of the ingredients except the
stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan
9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within
3/4 inch of the top. Spoon the stuffing onto the mixture in the pan and
then top with the remaining meat mixture covering the stuffing completely.
Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and
let stand for 5 to 10 minutes before slicing into thick slices. Serve on a
heated platter. MEAT LOAF STUFFING: Melt the butter in a large skillet. Add
the onion and the celery and cook an stir until the onion is tender. Remove
from the heat and stir in the remaining ingredients.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Zucchini-layered Meat Loaf
Categories: Cheese/eggs, Hamburger, Main dish, Meats, Vegetables
Servings: 6
Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded
1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped
* See Recipe # 8, this file, for the recipe.
~-------------------------------------------------------------------------
Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in
an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese,
zucchini and pimento in layers, spreading the layers to within 1/2 inch of
all sides of the pan. Repeat the layers ending up with a layer of the meat
mixture on the top. Be sure to cover the layers completely by spreading
the mixture to the sides of the pan. Omit the catsup and bake, uncovered,
for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes
before slicing into thick slices. Serve on a heated platter.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spooned-up Meat Loaf
Categories: Cheese/eggs, Hamburger, Main dish, Meats
Servings: 6
2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk
1/2 c Oats; Quick Cooking 1/2 c Water
1/2 c Dairy Sour Cream 2 Eggs; Lg, Beaten
1/4 c Parmesan Cheese; Grated
Cook and stir the meat in a large skillet until the meat is brown. Drain
off the excess fat. Stir in the soup mix, oats and water. Cover and
simmer for about 5 minutes, stirring occasionally. Stir in the sour cream
and eggs. Spread the mixture evenly in the skillet then sprinkle the
cheese over the top. Cover and simmer until set, about 5 minutes. Serve
with catsup, if desired.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Saucy Mini-loaves
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 4
1 lb Lean Ground Beef 1/2 c Cracker Crumbs
10 3/4 oz Cream Of Mushroom Soup; 1 cn 1/4 c Milk
1 Egg; Lg 1/4 c Onion; Chopped, 1 Sm
3/4 ts Salt 1/8 ts Nutmeg
1/8 ts Pepper 1/2 c Cucumber; Chopped, Unpared
1/3 c Tomato; Chopped 1/2 c Dairy Sour Cream
3 tb Milk
Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1.2 cup of
the soup 1/4 cup of the milk, the egg, onion, and seasonings together.
Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35
minutes. In the meantime, in a small saucepan, heat the remaining soup the
cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the heat
and stir in the tomato and sour cream. Heat just to boiling, stirring
constantly then remove from the heat and spoon over the unmolded
mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a
cookie/jelly-roll pan to catch any of the juices that run over.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Meat Loaf Tropicale
Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 1/2 lb Lean Ground Beef 1 Egg; Lg
1 c Bananas; Ripe, Mashed, 2 Lg 1/2 c Oats; Quick Cooking
1/2 c Green Bell Pepper; Chopped 1 ts Salt
1 ts Mustard; Prepared 1/4 ts Nutmeg
1/8 ts Allspice 2 Slices Bacon
2 tb Onion; Chopped 3 tb Orange Marmalade
Heat the oven to 350 degrees F. Mix all of the ingredients, except the
bacon and marmalade, together. Spread the mixture in an ungreased loaf
pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat
mixture and spread the marmalade over the whole thing. Bake, uncovered for
1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10
minutes before slicing. NOTE: The bananas add a unique, almost mysterious
flavor and a special moistness to this elegant meat loaf.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Heidelberg Meat Loaf
Categories: Hamburger, Main dish, Meats
Servings: 6
1 1/2 lb Lean Ground Beef 3 Slices Rye Bread; Torn Up
1 c Beer Or Bouillon; Any Brand 1 Egg; Lg
1/4 c Onion; Chopped, 1 Sm 1 ts Salt
1 ts Caraway Seed; Optional 1/2 ts Celery Seed
1/4 ts Pepper
Heat the oven to 350 degrees F. Mix all of the ingredients together.
Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake
uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for
5 to 10 minutes before slicing. Serve on a heated platter.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Bacon-wrapped Little Loaves
Categories: Cheese/eggs, Hamburger, Main dish, Meats
Servings: 6
1 1/2 lb Lean Ground Beef 1 c Cheddar Cheese;Shredded,4 Oz
1 Egg; Lg 1/4 c Bread Crumbs; Dry
1/4 c Onion; Chopped, 1 Sm 1/4 c Lemon Juice
1/4 c Green Bell Pepper; Chopped 1/2 c Water
1/2 ts Beef Bouillon; Instant 1 ts Salt
6 ThinSlicesofBacon,Cut In 1/2
Heat the oven to 350 degrees F. Mix all of the ingredients, except the
bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of
the half slices of bacon across each loaf, tucking the ends under each
loaf. Place the loaves on a rack in a shallow baking pan and bake
uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Surprise Meat Loaf Squares
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 1/2 lb Lean Ground Beef 2 c Eggplant;Pared,FinelyChopped
1/2 c Onion; Chopped, 1 Md 1 Egg; Lg
1/2 c Milk 1/4 c Oats; Quick Cooking
1 1/2 ts Salt 1/2 ts Basil Leaves
16 oz Tomatoes; Stewed, 1 Cn 1 Clove Garlic; Minced
3/4 ts Salt 1 tb Cornstarch
Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk,
oats,1 1/2 ts salt and the basil together. Spread the mixture into an
ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45
to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic,
cornstarch and 3/4 ts salt in a small saucepan. Cook, stirring constantly,
until the mixture thickens and boils. Boil and stir for 1 minute. Cut the
meat loaf into squares and top with the tomato sauce when you serve it.
NOTE: Any type of summer squash can be substituted for the eggplant in this
recipe.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Australian Cheesecake
Categories: Cakes, Cheese/eggs, Desserts, Fruits
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs 6 tb Butter; Melted, *
1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese 1/2 c Sugar; Granulated
3 Eggs; Large, Separated 1/4 c Unbleached Flour
1 ts Lemon Rind, Grated 2 ts Lemon Juice
1 ts Vanilla Extract 1/2 c Heavy Cream
2 tb Passion Fruit; **
* Use sweet cream butter and DO NOT substitute margarine. ** Make the
passion fruit pulp from fresh passion fruits or substitute
~-------------------------------------------------------------------------
NOTE: Prebaked crusts are much crisper than the chilled ones and this can
be important if you want a crisp crust. CRUST: If you are prebaking the
shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing
bowl and add the butter and sugar blending well. Press the crumb mixture
into the bottom and up the sides of an 8-inch springform pan. Smooth the
mixture to form an even layer on the bottom and sides. Bake the crust in
the oven for 10 minutes and let cool to room temperature before filling.
NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until
it is set but is not recommended in this recipe. CHEESECAKE: Preheat the
oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and
sugar until light and fluffy. Add the egg yolks, one at a time, beating
well after each. Beat in the flour, lemon rind, lemon juice, and vanilla
until just mixed. Whip the cream until stiff in a medium mixing bowl. Set
aside. In another mixing bowl, beat the egg whites until they form stiff
peaks, then fold them into the cheese mixture. Fold in the reserved whipped
cream. Stir in the passion fruit pulp then pour the mixture into the
prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to
room temperature, then chill.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Czechoslovakian Cheesecake
Categories: Cakes, Cheese/eggs, Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
Sweet Yeast; See Recipe # 23
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese 1/4 c Butter; No Margarine
1 c Sugar; Granulated 2 Eggs; Large, Separated
1 tb Cornstarch 3 tb Milk OR Heavy Cream
1 tb Rum; Dark 1/2 ts Lemon Rind; Grated
1/3 c Raisins
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, combine the butter, sugar, and
the egg yolks. Beat until foamy, then add the cornstarch, milk, rum,
cheese, lemon rind and raisins blending well. Beat the egg whites until
they from soft peaks, then gently fold them into the cheese mixture. Pour
the mixture into the prepared crust and bake for 50 minutes, or until the
edges are golden brown. Cool and serve at room temperature.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Dutch Cheesecake
Categories: Cakes, Cheese/eggs, Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 Eggs; Large, Separated 1/4 c Confectioners' Sugar; PLUS
2 ts Confectioners' Sugar 1 1/2 c Gouda Cheese; Grated
1/3 c Light Cream Or Half & Half 1/4 c Unbleached Flour
1 ts Lemon Juice 1 ts Lemon Rind; Grated
1/3 c Raisins; Golden
NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350
degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 cup
of the confectioners' sugar until well blended ~- about 5 minutes. Beat in
the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg
whites until frothy, then gradually add the remaining confectioners' sugar
and continue to beat until the whites form stiff peaks. Fold the egg whites
into the cheese mixture. Pour the cheese mixture into the prepared crust
and bake for 45 minutes. Cool to room temperature, then chill before
serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: English Cheese Pie
Categories: Cheese/eggs, Cakes, Desserts, Pies
Servings: 8
-----------------------------------CRUST-----------------------------------
2 c Unbleached Flour 1/2 ts Salt
2 ts Sugar; Granulated 4 tb Butter; Chilled, *
3 tb Shortening; Chilled 5 tb Water; Cold
----------------------------------FILLING----------------------------------
1/2 c Cottage Cheese 1 c Heavy Cream
1/4 c Cream Sherry 3 Eggs; Large
2 Egg Yolks, Large 1/3 c Sugar; Granulated
2 tb Rosewater 1/2 ts Nutmeg; Grated
1/4 ts Cinnamon; Ground 1/4 c Currants; Dried
* DO NOT use margarine in this recipe.
~-------------------------------------------------------------------------
CRUST: Sift together the flour, salt and sugar into a medium-sized mixing
bowl. Add the butter to the flour all at once. Mix together until well
blended.
Then add the shortening and continue to blend by cutting it into the flour
mixture. The mixture will begin to look like crumbs or small pebbles. It
will have the texture of oatmeal. Sprinkle the water over the dough,
distributing it evenly throughout. The dough will be come sticky and cling
together. Gather it into a ball and wrap it in plastic wrap. Chill for at
least 30 minutes. Preheat the oven to 450 degrees F. When the pastry has
chilled, roll it out on a pastry board to a thickness of 1/8-inch. The
easiest way is to roll the dough between 2 sheets of waxed paper. Roll the
dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently
press it into the tin without stretching it. Use the excess pastry to make
flutes or cut away the excess with a sharp knife or scissors. Prick the
bottom of the pastry shell thoroughly to prevent trapped air from bubbling
the dough. Butter a sheet of aluminum foil and place the foil down into
the shell. Weight it down with weights or beans to keep the crust from
lifting up. Bake the crust for 7 to 10 minutes then remove the weight and
the foil. Return the crust to the oven and continue baking for another 8
to 10 minutes or until the crust is lightly browned. If you have difficulty
rolling out the dough, do not reroll it; just patch the tears or holes.
Rerolling will make the pastry tough. FILLING: Preheat the oven to 350
degrees F. Press the cottage cheese through a sieve. In a small saucepan,
gently heat the cream and the sherry until steamy, do not allow it to
scorch. In a mixing bowl, beat together the eggs, egg yolks, sugar,
rosewater, and the spices until frothy -- about 5 minutes. In a large
mixing bowl, beat the cottage cheese until it is smooth then add the egg
mixture and blend well. Add the hot cream and sherry slowly to the cheese
mixture and beat until well blended. Stir in the currants and pour the
mixture into the prepared crust. Bake for about 30 minutes, then allow to
cool. Chill and sprinkle with cinnamon.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Finnish Curd Cake
Categories: Cakes, Cheese/eggs, Desserts
Servings: 8
-----------------------------------CRUST-----------------------------------
2 tb Butter; * 2/3 c Bread Crumbs; Dry **
------------------------------------CAKE------------------------------------
1 1/2 ts Baking Powder 1 c Unbleached Flour; Sifted
1 c Cottage Cheese 2 Eggs; Large
1/2 c Brown Sugar 1 ts Cinnamon; Ground
1 ts Cardamom; Ground 1/2 ts Ginger; Ground
1 ts Orange Rind; Grated 1 ts Lemon Rind; Grated
1/2 c Butter, Melted, *
* Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary
depending on the type of pan you use.
~-------------------------------------------------------------------------
Butter the baking dish, pie pan, or springform pan until generously coated.
Sprinkle the crumbs as needed into the pan, then turn the pan around and
shake gently, distributing the crumbs along the sides as well. The crumbs
should completely coat the inside of the pan. Chill briefly to set the
crumbs and then fill with the desired filling. CAKE: Preheat the oven to
325 degrees F. Sift together the flour and baking powder and set aside.
Press the cottage cheese through a sieve. In a large mixing bowl, beat the
eggs and the sugar until they are frothy. Add the spices and fruit rinds.
Add the cottage cheese and blend all the ingredients well. Stir in the
butter, then add the dry mixture, mixing well. Pour the mixture into the
prepared crust and bake for 1 hour. NOTE: Again this is more like a quick
bread, and you can increase the sugar if you like as this is not
particularly sweet.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: French Cheesecake
Categories: Cakes, Cheese/eggs, Desserts
Servings: 16
-----------------------------------CRUST-----------------------------------
Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese 1/2 lb French Cheese; *
1/3 c Sugar; Granulated 1 tb Unbleached Flour
4 Eggs; Large, Separated 1/4 c Sour Cream
1/4 c Heavy Cream 1 ts Real Vanilla Extract
1 tb Confectioners' Sugar
NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS *
Use the Soft Double Creme French Cheese in this recipe.
~-------------------------------------------------------------------------
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the cream cheese and the double creme, then add the sugar and flour and
beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy
cream and vanilla. Beat the egg whites until they are frothy, then
gradually add the confectioners' sugar and beat until the whites form stiff
peaks. Fold the whites into the cheese mixture. Pour the mixture into the
prepared crust and bake for 45 minutes, or until the center is firm. Cool
to room temperature, then chill before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: German Kasekuchen
Categories: Cakes, Cheese/eggs, Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
2 c Unbleached Flour; Sifted 4 tb Butter; No Margarine
1/2 c Sugar; Granulated 1 Egg; Large
1 ts Baking Powder
---------------------------------CHEESECAKE---------------------------------
3 c Cottage Cheese; 1 1/2 lbs 1/2 c Cornstarch
1 ts Baking soda 1 c Sugar; Granulated
4 Eggs; Large 1/2 ts Lemon Rind; Grated
1/2 ts Vanilla Extract; Real only 1 c Sour Cream
1 c Raisins
CRUST: In a large mixing bowl, blend all the ingredients, cutting in the
butter and working the mixture with your hands until it is well mixed and
workable. Divide the dough into 2 equal portions. Use one half to line
the bottom of a greased 9-inch springform pan, the other half to line the
sides of the pan. Either roll out the dough or press it in with your
fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees
F. Press the cottage cheese through a sieve. Combine the cornstarch and
the baking powder and set aside. In a large mixing bowl, combine the
cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until
very smooth. Add the dry mixture to the cheese and blend well. Stir in the
sour cream and raisins. Pour the cheese mixture into the prepared crust
and bake for one hour, or until done. The center will remain soft. Turn off
the oven and prop the door open. Allow the cake to cool to room
temperature. Serve at room temperature as well.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hungarian Cheesecake
Categories: Cakes, Cheese/eggs, Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Unbleached Flour; Sifted 1 ts Baking Powder
4 tb Sweet Butter; No Margarine 2 Egg Yolks; Large, *
1/8 ts Salt 1 tb Lemon Juice
Cold Water; **
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese 4 Eggs; Large
1/4 c Sugar; Granulated 1 ts Lemon Rind; Grated
1 c Sour Cream 1 c Crushed Pineapple; Drained
1/2 c Raisins
* Lightly beat the egg yolks. ** Use only as much cold water as needed.
(3 to 4 TBLS)
~-------------------------------------------------------------------------
Sift together the flour and baking powder, set aside. Cream the butter in
a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing
well. Add the dry mixture, then using your fingers, work the dough into a
smooth consistency. Add the cold water as necessary to work the dough.
Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the
dough to fit the greased bottom of a 9-inch springform pan and place the
dough in the bottom. Use the excess to line the sides of the pan. Chill.
CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese
through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until
well blended. Add the cottage cheese and beat, then stir in the lemon rind
and the sour cream. Separate the remaining egg, saving the yolk for another
recipe, and brush the crust with the white. Combine the pineapple and
raisins in a bowl, then spread the mixture evenly on the prepared crust.
Pour the cheese mixture on the top of the fruit mixture. Bake for 10
minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake
for about another 35 minutes. Cool to room temperature, then chill. Serve
chilled.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: New Zealand Kiwi Cheesecake
Categories: Cakes, Cheese/eggs, Desserts, Fruits
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 1/2 lb Cream Cheese 1/4 ts Salt
1 ts Vanilla Extract 4 Eggs; Large, Slightly Beaten
1 c Sugar; Granulated
----------------------------------TOPPING----------------------------------
1 c Sour Cream 1/2 ts Vanilla Extract
2 Kiwi Fruits; Peeled & Sliced 6 tb Butter; Melted
2 tb Milk 3 tb Confectioners' Sugar
Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and
add the butter (NO Margarine) and sugar. Blend well. Press the mixture
onto the bottom and partly up the sides of a greased 9-inch springform pan.
Smooth the crumb mixture along the bottom to an even thickness. Bake for 10
minutes in the preheated oven. Cool before filling. CHEESECAKE: Preheat
the oven to 350 degrees F. In a large mixing bowl, beat together the cream
cheese, milk, salt, and vanilla until well blended. Add the eggs and sugar
and continue to beat until light and creamy. Pour the mixture into the
prepared crust and bake for 35 minutes, or until lightly browned; the cake
should be set in the middle. Remove the cake from the oven and cool for 10
minutes. Prepare the topping by mixing together, the sour cream, sugar,
and vanilla. Spread the topping over the top of the cake. Return the cake
to the oven and bake for 15 minutes more. Cool to room temperature; then
refrigerate until chilled. Just before serving, garnish the top of the
cake with slices of Kiwi fruit.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Paskha (russian Cheesecake)
Categories: Cakes, Cheese/eggs, Desserts, Sauces
Servings: 10
-----------------------------------CRUST-----------------------------------
NONE
---------------------------------CHEESECAKE---------------------------------
6 c Farmers Cheese; 3 Lbs, * 6 Egg Yolks; Large
1 1/2 c Confectioners' Sugar 1 1/2 c Heavy Cream
1/2 c Candied Fruits 1/2 c Raisins; Seedless
1/2 c Almonds; Toasted, Slivered 1/2 ts Lemon Rind; Grated
1/2 lb Butter; NO Margarine 3 ts Vanilla Extract
-------------------------------SABAYON SAUCE-------------------------------
2 Egg Yolks; Large 1/4 c Madeira
1/2 ts Lemon Rind; Grated 3 tb Confectioners' Sugar
1 tb Lemon Juice 1 tb Rum; Light
* You can also use Large-Curd Cottage Cheese if the Farmers Cheese is
~-------------------------------------------------------------------------
NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES
AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the
egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat
the cream in a large saucepan until it almost boils, then add the cheese
mixture and cook over low heat, stirring constantly, until the mixture
thickens. Remove from the heat before it begins to boil. Stir in the
fruits, almonds, and lemon rind. Cool. Cream together the butter and the
vanilla, then stir into the cooled cheese mixture. Line the flower pot
with several layers of moistened cheesecloth, leaving enough cloth at the
top to form a flap that will cover the pot. Fill the pot with the cheese
mixture and cover with the flap. Put a weight on the top and place in the
refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom
of the pot, so be sure to place a pan under it. When drained, carefully
unmold the cake with a knife. Remove the cheesecloth and smooth the sides
with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar,
Madeira, and lemon rind in the top of a double boiler. Cook and continue
beating until the mixture thickens. Stir in the lemon juice and the rum,
then chill briefly. Pour the sauce over the cheesecake and serve. NOTE:
This very unusual cheesecake is a traditional Russian Easter dish. In the
old days, the custom was to decorate it with paper flowers or religious
emblems and have the priest come by and bless it. Back then, it was made
in a special pyramid-shaped form, but you can make it in an ordinary red
clay flower pot. Visually, the effect is quite striking, and the drainage
hole allows the excess whey to escape. To make paskha, you will need a
large flower pot and some cheesecloth. The paskha will keep in the
refrigerator for several weeks, but be sure to make it at least three days
in advance.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Polish Cheesecake
Categories: Cakes, Cheese/eggs, Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
Shortbread; See Recipe # 23
---------------------------------CHEESECAKE---------------------------------
4 c Dry Curd Cheese; 2 lbs, * 1/2 ts Salt
1 1/2 c Sugar; Granulated 4 Eggs; Large, Lightly Beaten
1/2 c Butter; Melted 1 ts Vanilla Extract
-------------------------------CRUMB TOPPING-------------------------------
1 c Unbleached Flour 1/2 c Confectioners' Sugar
1/2 ts Cinnamon; Ground 1/4 c Brown Sugar; Packed
1/4 c Butter; Melted 1 tb Unbleached Flour
* Use either Dry Curd Cottage or Farmer cheese in this recipe.
~-------------------------------------------------------------------------
Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and
drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a
large bowl, combine the cottage cheese with the eggs, butter, and vanilla.
Mix until well blended and smooth. Add the dry mixture and blend well.
Pour the mixture into the prepared crust and set the cake aside. Prepare
the topping by sifting the flour, sugar, and cinnamon together. Add the
brown sugar and blend well. Pour the melted butter over the topping mix
and immediately stir with a fork to form small crumbs. Sprinkle the topping
mix over the surface of the cake and bake the cake for 50 minutes, or until
done. Cool to room temperature and then chill.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spanish Cheesecake
Categories: Cakes, Cheese/eggs, Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
None
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese 1 1/2 c Sugar; Granulated
2 Eggs; Large 1/2 ts Cinnamon; Ground
1 ts Lemon Rind; Grated 1/4 c Unbleached Flour
1/2 ts Salt Confectioners' Sugar
3 tb Butter
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the
cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs,
one at a time, beating well after each addition. Add the cinnamon, lemon
rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb
of butter, using your fingers to spread the butter completely. Pour the
mixture into the prepared pan and bake for 12 minutes at 400 degrees, then
reduce the temperature to 350 degrees and bake for another 25 to 30
minutes. The knife should come out clean. Cool the cake to room
temperature, then sprinkle with confectioners' sugar.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Swedish Cheese Pie
Categories: Cheese/eggs, Cakes, Desserts, Pies
Servings: 10
-----------------------------------CRUST-----------------------------------
Basic Pastry Pie Crust; 9"
---------------------------------CHEESE PIE---------------------------------
2 c Cottage Cheese 3 Eggs; Large
1/4 c Unbleached Flour; Sifted 1/4 c Sugar; Granulated
1 c Light Cream 1/2 c Almonds; Toasted, Fine Chop
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. Place in a large mixing bowl and beat until smooth. Add the eggs,
flour, sugar, cream, and finely chopped almond and blend well. Pour the
mixture into the prepared crust and bake for about 45 minutes or until a
knife comes out clean. Remove the pie from the oven and chill before
serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Swiss Cheesecake
Categories: Cakes, Cheese/eggs, Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese 1 c Swiss Cheese; Grated
1/2 c Sugar; Granulated 6 Egg Yolks; Large
9 Egg Whites; Large 6 tb Butter; Softened
3 tb Unbleached Flour 3 tb Cornstarch
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat together the cottage cheese, Swiss
cheese, butter, flour, cornstarch and sugar blending well. Add the egg
yolks, one at a time, at low speed mixing well after each addition. In
another large mixing bowl, beat the egg whites until they form stiff peaks
and fold them gently into the cheese mixture. Pour the mixture into the
prepared crust and bake for 45 minutes. The cake will rise above the top
of the pan, then settle down again. Cool in the oven with the door propped
open, then chill.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Ukrainian Cheesecake
Categories: Cakes, Cheese/eggs, Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese 3 Eggs; Large, Separated
1/2 c Sugar; Granulated 1/2 c Sour Cream
2 ts Cornstarch 1 ts Lemon Peel; Grated
1/2 c Walnuts; Chopped, (Optional)
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, beat the egg yolks until light an
foamy, then add the sugar slowly, continuing to beat until very light and
smooth. Add the cottage cheese to the egg mixture, blending well, then add
the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir
until all ingredients are well blended and the mixture is smooth. In
another large mixing bowl, beat the egg whites until they form soft peaks,
then gently fold them into the batter. Pour the mixture into the prepared
crust and bake for about 1 hour. Cool to room temperature before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Shortbread Crust
Categories: Cakes
Servings: 1
1 1/2 c Unbleached Flour; Sifted Sugar; Granulated, *
1 Egg; Large, Separated, ** 1/2 c Butter; Softened, ***
* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate
the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted
butter in this recipe. NO MARGARINE.
~-------------------------------------------------------------------------
Preheat the oven to 400 degrees F. Working on a large flat surface, such
as a pastry board, place the flour and the sugar in the center of the
surface and mix together. Form a small depression or well in the center of
the mound. Add the beaten egg yolk and the softened butter to the well,
ten blend these with the dry mixture. Mix the ingredients thoroughly using
your hands -- there's no substitute for warm hands. Shape the dough into a
ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the
dough to a thickness of about 1/4-inch. You should have a circle of about
11 inches in diameter. For best results, roll out your dough between 2
sheets of waxed paper, then peel away the paper and cut the crust in a
9-inch circle. Place the circle inside a 9-inch springform pan. Prick the
crust several times with a fork to keep the crust from puffing up during
the baking. Place the springform pan in the oven and bake for 15 to 20
minutes, or until light brown. Allow to cool. Using the leftover dough,
line the sides of the springform pan. Press the dough against the sides of
the pan, smoothing it so as to have a continuous layer of crust all the way
around the sides of the pan. Make sure that the side crust meets the
bottom crust all the way around. Brush the reserved egg white onto the
shell, covering the bottom and sides. This will seal the dough and keep it
from becoming soggy. Set aside until ready to use. NOTE: For the Italian
Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when
adding the egg yolk and butter.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Westphalian Cheesecake
Categories: Cakes, Cheese/eggs, Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
1 1/2 c Cottage Cheese; Small Curd 1/4 c Sugar; Granulated
4 Eggs; Large, Separated 1/2 ts Vanilla Extract
8 oz Cream Cheese; 1 Pk. 1 ts Cornstarch
6 tb Butter
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, cream the butter with the sugar, do not
beat, then add the egg yolks and vanilla. Blend until the mixture is light
and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend
well. In another mixing bowl, beat the egg whites until they form stiff
peaks; then fold them into the cheese batter. Pour the mixture into the
prepared crust and bake for about 1 hour or until the top is a golden
brown. Leave the cake in the oven to cool for 2 hours then chill.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chimpanzee Cheesecake
Categories: Cakes, Cheese/eggs, Desserts, Fruits
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese 1/4 c Sugar; Granulated
2 ts Lemon Juice 4 Eggs; Large
1 c Sour Cream 1 c Bananas; Mashed, *
6 tb Butter; Melted
* Approximately 3 medium bananas should yield the 1 cup of mashed
~------------------------------------------------------------------------
CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl
and add the butter and sugar. Blend well. Press the crumb mixture onto the
bottom and partly up the sides of a greased 9-inch springform pan. Smooth
the crumb mixture along the bottom to an even thickness. Bake for about 10
minutes in the oven at 350 degrees F. Cool before filling. CHEESECAKE:
Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream
cheese, sugar and lemon juice together. Add the eggs, one at a time,
beating well after each addition. Stir in the sour cream and the mashed
bananas and blend well until very smooth. Pour the mixture into the
prepared crust and bake for 1 hour. Cool in the oven, with the door
propped open, until the cake is at room temperature. Chill until serving
time.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Flesh Of The Pig Ala Bob Greenberg (and Secret Sauce)
Categories: Meats, Sauces
Servings: 4
---------------------------------BASIC RIBS---------------------------------
3 lb Country Ribs or other 1 c Cider Vinegar
2 tb Black Pepper fine ground 2 tb Garlic Salt
----------------------------SAUCE FOR RE-HEATING----------------------------
1 Open Pit small bottle 1 Small Bottle A-1 Sauce
1/4 c Molasses 1 Supply of Hickory Chips
Regular old supermarket pork. Spare ribs, country ribs, or any other pork
Not too much fat. Cut off any gross excess, and cut them to EVEN thickness.
You'll ruin everything if you cook the meat unevenly. You may compensate by
scoring the meat. In a large baking pan, soak the ribs with cider vinegar,
after which sprinkle them with garlic salt and finely ground black pepper.
(Don't use pepper mills, or other peppers.) It doesn't seem to matter how
long the ribs soak, or how much vinegar is on them. Just make sure it hits
all sides, you don't have to puncture them. This sweetens the meat. The key
to the fire is the hickory chips. Keep feeding these amazing little fellows
to the charcoal. The flavor comes out of these chips and you cannot do
without them. Make sure the fat and chips don't light up your whole dinner
and ruin it. Cooking: A moderate hot fire a couple of inches or more from
the meat, and a grill of reasonable cleanness. As the meat cooks turn it
often, do not let it burn, do not baste it with anything. Don't cover the
grill and don't stray too far -- fire is always hiding in the wings. Here
is the catch -- the trick -- the hard part, is the timing. You may ruin
some meals before you hit it, but the time to take them off the grill is
one minute after trichina danger is past. As soon as the meat turns brown
it's time to eat. You can use the small strips you cut off to judge just
when things are perfect. Special Purpose Sauce: (don't eat it cold, it's
awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
re-heating the sauce until slow boil, dump in the cold pork from the
fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for
15-20 minutes. Sauce can be stored and re-used, but remember it will have
pork fat in it now.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Acadian Peppered Shrimp
Categories: Cajun, Main dish, Fish/sea
Servings: 4
1 lb Butter 1/2 c Lemon juice
2 ts Fresh basil, chopped 2 ts Cayenne pepper
2 ts Fresh oregano, chopped 5 Garlic cloves, minced
1 Bay leaf, crumbled 1/2 c Black pepper, finely ground
Salt 4 lb Large raw shrimp in shells
The shrimp should be of a size to number 30-35 per pound. Melt the Butter
in a large deep-sided frying pan or iron skillet over low heat.
When melted, raise the heat, and add the remaining ingredients except the
shrimp. Cook, stirring often, until browned to a rich mahogany color,
about 10 minutes. Add the shrimp, stir- ring and turning to coat well with
the seasoned Butter. Cook until the shrimp have turned a rich deep pink,
about 10 minutes.Serve the shrimp in their shells, peeling them at the
table. From Nathalie Dupree's "New Southern Cooking"
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Blueberry Pie
Categories: Pies, Desserts
Servings: 6
3/4 c Sugar 3 tb Cornstarch
1/2 ts Salt 5 c Apples, peeled and sliced
1 c Blueberries,fresh if possibl 1 tb Lemon juice
1 Pie shell, unbaked double 2 tb Margarine
In a large bowl,stir together sugar,cornstarch and salt.Add
apples,blueberries and lemon juice;toss to coat the fruit.Turn into pastry
lined 9" pie plate.Dot with margarine.Add top crust; seal and flute
edge.Bake in a 425 degree oven until crust is browned and filling is
bubbly.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Meringue Pie
Categories: Pies, Desserts
Servings: 6
1 Pie shell, 9" unbaked 2 c Apple, grated
1/2 c Sugar 3 tb Butter
1 tb Lemon juice 3 Eggs, separated
1/2 ts Cinnamon 1/2 ts Nutmeg
1/4 c Sugar, confectioners 1 ts Vanilla
Spread apples evenly in bottom of pie shell.In separate bowl, cream sugar
and butter.Blend in lemon juice and 3 beaten egg yolks.Pour over
apple.Sprinkle with cinnamon and nutmeg.Bake in 350 degree oven for 40 to
45 minutes. Beat egg whites until peaks are formed.Gradually,add powdered
sugar and vanilla,beating until meringue is stiff.Spread over top of
pie.Return to oven.Reduce heat to 325 degrees.Bake 5 to 10 minutes
longer,until meringue is lightly browned.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Pie #1
Categories: Pies, Desserts
Servings: 6
2 Unbaked pie crusts 4 c Water
1 1/2 c Sugar 4 ts Cream of tartar
40 Ritz crackers 2 tb Butter
1 ts Cinnamon 1/4 ts Nutmeg
1 Juice & grated rind of lemon
Make your favorite pie crust (top and bottom).Boil water,sugar and cream of
tartar.Add whole crackers,1 at a time.Boil 2 minutes.Add remaining
ingredients.Cool.Pour into prepared pie shell.Cover with top crust.Slit top
for steam vents.Bake @ 425 degrees for 10 minutes.Reduce heat to 350
degrees.Continue to bake 20 to 25 minutes or until golden brown.Remove from
oven. Cool.Makes 1 pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Pie #2
Categories: Pies, Desserts
Servings: 8
1 Large egg yolk,slightly beat 1/4 ts Salt
1/2 ts Ground cinnamon 1/4 ts Ground nutmeg
1 Graham cracker pie crust 5 1/2 c Sliced,peeled cooking apples
3/4 c All-purpose flour 1/4 c Sugar
1 tb Lemon juice 1/4 c Packed light brown sugar
1/2 c Sugar 1/3 c Butter, room temperature
1/4 c Packed light brown sugar 3 tb All-purpose flour
Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly, with
egg yolk;bake on baking sheet until light brown,about 5 minutes. Remove
crust from oven.Combine sliced apples,lemon juice,1/2 cup sugar, 1/4 cup
brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix well and spoon into
crust.Mix remaining flour,sugar,brown sugar and butter with fork or pastry
blender until crumbly.Sprinkle topping mixture,evenly, over apples.Bake on
baking sheet,about 50 minutes.Cool on wire rack. Serve at room temperature.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Pie #3
Categories: Pies, Desserts
Servings: 6
1 1/2 c Water 1 1/2 c Sugar
16 Soda crackers 1/2 Stick margarine
1 1/2 ts Cream tarter 1/2 ts Cinnamon
1/2 ts Nutmeg
Bake @ 350 degrees in unbaked crust.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apricot Cheese Pie
Categories: Pies, Desserts
Servings: 8
1 1/4 c Quick oats 1/4 c Melted butter or margarine
1/4 ts Cinnamon 1/8 ts Ground nutmeg
1 c Cottage cheese 1 pk Reduced calorie cream cheese
3 Eggs 1/2 c Sliced dates
1/2 c Pineapple juice 1 ts Vanilla extract
1 ts Grated orange rind 3/4 ts Cornstarch
1 c 16 oz apricot halves,drained
Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press
mixture onto bottom and up sides of a 9" pie plate. Bake @ 425 degrees for
7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and
cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange
zest and remaining nutmeg in a food processor or blender.Blend until well
mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes
until filling is set.Chill at least one hour. Combine remaining pineapple
juice and cornstarch in a small saucepan.Heat to boiling.Boil 1
minute,stirring constantly,until thickened and clear.Arrange drained
apricot halves on top of cheese filling and spoon pineapple
glaze,evenly,over apricots. Refrigerate until glaze is set.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Arcadian Eight Bean Chili
Categories: Hamburger, Canadian
Servings: 25
1/4 lb Each, beans: kidney, white, Red, pinto, navy, cranberry
1/4 c Paprika 1/4 c Pepper, cayenne,or to taste
1 lb Bacon 1/2 c Peppers, grnd dried poblano
5 Onions, lg, peeled chopped 108 oz Tomatoes, italian plum, with
2/3 c Garlic, minced 12 oz Beer
1/4 c Coriander seed,toasted grnd 5 lb Beef, lean ground
1/4 c Cinnamon, ground
In a large pot, soak the beans together overnight in water to cover. Drain
and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until
beans are just tender. While the beans are simmering, heat a large skillet.
Mince the bacon and cook it until it begins to crisp. Add the onions and
garlic and cook over medium heat for 5 minutes. Add all the spices and the
ground Poblanos and cook another 5 minutes. Add the Tomatoes with their
juice and the Beer. Simmer for half an hour. In another pan, cook the beef
until the pink color disappears. Drain and add it to tomatoe mixture. When
the beans are fully cooked, drain them, reserving the liquid, and add the
beans to the meat/tomato mixture. Salt to taste and let the mixture simmer
for about 1 hour. If it is too dry, add some of the bean liquid. Bill
Pfeiffer, 1982 World Champion Chili
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---------- Recipe via Meal-Master (tm) v7.04
Title: Arroz Con Pollo
Categories: Mexican, Ethnic
Servings: 6
1/2 c Olive oil 1/4 c Tomato sauce
1 Frying chicken cut up 1/8 ts Saffron (powdered)
1 Small onion chopped 2 1/2 c Chicken broth
1 Clove garlic, minced 1 c Uncooked rice
Salt and pepper to taste
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few
minutes, then add tomato sauce, saffron dissolved in chicken broth, salt
and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover
again and simmer for 30 minutes longer, or until all liquid has been
absorbed and chicken is tender.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Baby Shrimp And Tarragon Mustard
Categories: Appetizers, Dips, Fish/sea
Servings: 4
2 ts Dijon mustard 1 ts Lemon juice
1 1/2 ts White wine vinegar 2 ts Fresh tarragon; chopped, or
2 ts Dried tarragon; crushed 1 c Mayonnaise
3/4 c Baby shrimp 1/2 c Sour cream
Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the
mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and
chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake
Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bake Cherry Chesse Pie
Categories: Pies, Desserts
Servings: 6
1 9" graham cracker crust 1/3 c Concentrated lemon juice
1 pk 8 oz softened cream cheese 1 ts Vanilla extract
1 c 14 oz. sweetened condensed; 1 c Cherry pie filling
Milk ( not evaporated)
large mixer bowl,beat cheese until fluffy.Beat in Condensed lk until
smooth.Stir in lemon juice and vanilla.Pour into ust.Chill 3 hours or until
set.Top with desired amount of e filling before serving.Refrigerate
leftovers.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Baked Catfish A'la Meuni`ere
Categories: Cajun, Fish/sea
Servings: 6
4 Catfish fillets (5 oz ea) 1/2 c Cracker meal
1/4 c Parmesan cheese 1 tb Lemon and herb seasoning
1 Egg Meuni`ere suace
1 tb Water
1. Thaw frozen fish accoding to package directions. 2. Beat Egg and Water.
3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten
Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in shallow bakin
dish; place fillets in dish, turning once or twice to coat both sides
well. 5. Bake i preheated 350 F. degree oven 40 minutes. or until fish
flakes ea sily.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Baked Zucchine Boats
Categories: Vegetables, Main dish
Servings: 8
4 x Zucchini, medium 1 c Rice,long grain cooked
Onion, yellow, chopped Garlic clove, chopped
1 Egg, beaten 2 tb Olive oil
1/2 lb Ground beef, lean 1/2 c Bread crumbs
2 c Spaghetti sauce,canned * 3 tb Dill, fresh, chopped
2 tb Parsley, fresh, chopped 2 tb Parmesan cheese, grated
* store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes
350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion,
garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice,
beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and
place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and
remaining bread crumbs on top. Cover and bake at 350 for approximately 45
minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN
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---------- Recipe via Meal-Master (tm) v7.04
Title: Banana Cream Pie
Categories: Pies, Desserts
Servings: 6
1 Banana 1 Baked 9" pie shell,cooked
2 pk (4 serv)banana or vanilla; 2 1/2 c Cold milk
Instant pudding 2 c Thawed kool whip topping
Slice banana into pie shell.Prepare pie filling as directed on package for
pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour
over banana in shell.Chill at least 3 hours.Top with remaining whipped
topping;garnish with banana slices and mint,if desired
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---------- Recipe via Meal-Master (tm) v7.04
Title: Barbequed Shrimp And Chicken
Categories: Poultry, Main dish
Servings: 2
1 ts Minced garlic 1/2 ts Onion powder
1/2 ts Ground cumin 1/4 c Melted butter
1/2 lb Medium shrimp 1 lb Boneless chicken breast
eel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion owder,
Cumin and melted Butter. Marinate shrimp and chicken while reparing grill.
String shrimp and chicken onto separate skewers. ook about 5 inches above
hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn
once or twice while cooking and baste ften with remaining marinade.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bavarian Liverwurst Dip
Categories: Appetizers, Dips, Meats
Servings: 2
1 c Liverwurst 1/2 c Sour cream
1/4 c White onion; minced 1 ts Dill pickle relish
1 ts Dijon mustard 1/2 ts White pepper
Blend the liverwurst and sour cream until smooth and creamy. Add all the
other ingredients, blending well. May be served at room temperature or
chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers,
Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beef And Cheese Pie
Categories: Pies, Main dish
Servings: 6
1 1/4 lb Ground beef 1/3 tb Cinnamon
1/4 Chopped green bell pepper 1 c 8oz tomato sauce & mushrooms
1 c 8 oz. cut green beans 1/4 ts Garlic salt
1 c 8 oz. can crescent rolls 1 Egg,slightly beaten
2 c Shredded cheddar cheese
Preheat oven to 375 degrees.Fry ground beef,onion and green bell pepper in
a large frying pan.Drain fat.Stir in tomato sauce, beans,and
seasoning.Simmer while preparing crust.Separate crescent rolls into 8
triangles.Place in an ungreased 9" pie pan.Press bottom and sides to form a
crust.Combine egg and 1 cup cheese. Spread over crust,evenly.Spoon hot meat
mixture into crust. Sprinkle with remaining cheese.Bake for 20 to 25
minutes.Serves 6.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beef And Scallop Saute
Categories: Meats, Fish/sea
Servings: 4
2 tb Peanut oil 1 1/4 c Sliced green onion
1 ts Minced garlic 1 tb Water
1 lb Beef cut for stirfry 1 pn Fresh ginger
1 pn Red pepper flakes 1 pn White pepper
3/4 lb Sea scallops 1 ts Salt
1 pn Red pepper flakes
Heat oil in wok or large skillet until almost smoking. Add garlic and
beef, then scallops, and stir-fry about 30 seconds. Add remaining
ingredients and stir-fry beef and scallops another 20 to 30 seconds.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beef Bourguignonne Ii
Categories: Meats, Main dish
Servings: 4
5 Medium onions sliced 1/2 lb Fresh mushrooms
2 ts Shortening 2 lb Stew meat
1 ts Salt 1/2 ts Crushed marjoram
1/2 ts Crushed thyme 1/8 ts Pepper
1 1/2 tb Flour 3/4 c Beef stock
1 1/2 c Red burgundy
Cook and stir onions and mushrooms in hot shortening until onions are
tender; drain on paper towels. Brown meat in same skillet; add more
shortening as necessary. remove from heat. Sprinkle seasonings over
meat. Mix flour and beef stock; pour into skillet. Heat to boiling,
stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until
meat is tender, 1 1/2 to 2 hr.
The liquid should always just cover the meat. (If necessary, add a
little more bouillon and Burgundy - 1 part bouillon to 2 parts
Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min.,
or until heated through.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beef Chow Mein
Categories: Ethnic, Main dish
Servings: 4
3/4 lb Round/rump steak 1 tb Soy sauce
1 ts Salt 1 tb Sugar
8 Fresh mushrooms 1/2 lb Bean sprouts
6 oz Bamboo shoots (can) 3 Green onions (scallions)
1 Egg 2 c Beef stock
2 tb Cornstarch 1 ts Seseme oil
2 c Dried egg noodles Deep frying oil
Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the
salt, sugar and soy sauce together and mix well, then ad the beef and
marinate for at least one hour, longer for more flavor. Wash and slice the
mushrooms, including stems. Slice the bamboo into thin strips; slice the
scallions into 1 inch pieces; soak, rinse and drain the bean sprouts. In a
seperate bowl, mix the cornstarch and beef stock together.
Drain the beef reserving the marinade. Heat the seseme oil and stir fry the
beef for 4 to 5 minutes. Ad the cornstarch mixture and remaining marinade,
bring to a boil stirring constantly; ad the vegetables and simmer for 5
minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain
thoroughly. Deep fry as needed draining on absorbent paper. Beat the egg
adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small
thin omelet and slice into thin strips. Place cooked noodles on hot dish,
top with beef mixture and garnish with the strips of omelet.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beef Tacos
Categories: Mexican, Main dish
Servings: 6
1 lb Ground beef 1 Chopped onion
Salt to taste 1 Clove garlic (optional)
1 pk Taco shells 1 c Green chili or taco sauce
Saute' the beef and onion until brown. Salt to taste. Add garlic if
desired. Place a heaping tablespoon of meat mixture in each shell and stuff
with lettuce, tomato and cheese. Serve with the chili or taco sauce and top
with sour cream or guacamole for an added treat.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beefy Spaghetti Soup
Categories: Soups
Servings: 4
1/2 lb Ground beef, crumbled 1 c Frozen cut green been
1 Medium onion 1 1/2 c Broken spaghetti (uncooked)
1 Clove garlic, minced 1 ts Parsley flakes
4 c Beef stock 3/4 ts Salt
1 ts Olive oil 1/8 ts Pepper
1 Mushrooms, sliced 1 Bay leaf
1 Can tomato sauce 1/2 ts Oregano
In large casserole combine ground beef, onion, garlic, and oil.
Microwave at high until meat is no longer pink, stirring once during
cooking. Drain. Add remaining ingredients. Cover. Microwave at high
till spaghetti is done (around 20 to 25 minutes). Stir occasionally.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bizcochitos
Categories: Mexican, Cookies
Servings: 48
1 c Lard or shortening 1/2 c Sugar
1 Egg 3 c Flour
1 1/2 ts Baking powder 1/2 ts Salt
1 ts Anise seed 3 tb Sweet wine
----------topping----------- 1/4 c Sugar
1 tb Cinnamon
Cream fat and sugar until quite creamy. Add egg and beat until very fluffy.
Sift together flour, baking powder and salt; add to creamed mixture. Stir
in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares
or fancy shapes. Combine topping ingredients and sprinkle on top of each
cookie. Bake in a preheated 350 oven for 15-20 minutes or until light
brown. Freezes well.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Black Bean Chili
Categories: Vegetarian
Servings: 6
4 c Dried black beans 2 tb Cumin seed
2 tb Oregano, dried 1/2 c Olive oil
2 Onions, large, chopped 4 1/2 ts Hungarian paprika
1 1/2 c Green peppers, finely diced 3 tb Garlic, minced
Warm flour tortillas
Place Beans in large pot and cover with cold water. Bring to a boil.
Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add
enough cold water to cover by two inches. Cover and bring to a boil. Reduce
heat and simmer until Beans are tender but not mushy, about 2 hours. Add
water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to
pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to
325 degrees. Place Cumin and Oregano in small baking pan. Roast until
fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy
skillet. Add onions, green pepper and garlic. Stir over medium high heat
for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt.
Cook until onions are soft, about 10 minutes. Mix in Tomatoes and
jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin
with reserved liquid. Char and peel the red bell pepper. Dice into 1/4
pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with
sour cream and diced red bell pepper. Pass warm tortillas separately. Bill
Pfeiffer's 1980 World Champ. Chili
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---------- Recipe via Meal-Master (tm) v7.04
Title: Blackberry Pie
Categories: Pies, Desserts
Servings: 6
1 3/4 c Unsifted all-purpose flour 1/2 ts Salt
2/3 c Vegetable shortening 1/3 c Cold water
1 c Sugar 1/4 c All-purpose flour
Dash salt 4 c Washed fresh blackberries
Sift together flour and salt in a mixing bowl.Cut in shortening with a
pastry blender until mixture resembles large coarse crumbs. Sprinkle water
over flour mixture,using a fork to stir it in gently to make it gather into
a ball (the less water the better - just enough to hold it together).Turn
out onto a lightly floured board and shape with your hands into two
balls,one slightly larger than the other.Chill dough for 1 hour,then roll
out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar and
all-purpose flour in a separate bowl,then add a dash of salt and stir in
berries.Pour mixture into the empty pie shell,then roll out remaining ball
of dough to make top crust.Crimp and trim edges,then slash the top crust in
several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or
until golden brown.Makes 1 - 10" pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Blueberry Cheese Pie
Categories: Pies, Desserts
Servings: 6
-----------pie s------------ 2 c Graham cracker crumbs
2 tb Sugar 1/4 lb Melted butter
-------------f-------------- 2 tb Sugar
1 lb Cream cheese (2; 8 oz. pac 1/4 pt Sour cream
1 c Blue berry pie filling
Preheat oven to 350 degrees.Mix ingredients well and line a 9" pie pan.Bake
for 6 minutes. Blend until smooth the cream cheese,sour cream and
sugar.Pour into pie shell.Top with blueberries.Sprinkle sugar on top and
bake @ 350 degrees for 5 minutes.Chill and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Boston Cream Pie
Categories: Pies, Desserts
Servings: 14
-----------cake l----------- 1/4 c Butter, softened
1 c Sugar 3 Large eggs
2/3 c Milk 1 ts Vanilla
1 3/4 c All-purpose flour 2 ts Baking powder
-------vanilla egg c-------- 2/3 c Sugar
1/3 c Cornstarch 1/4 ts Salt
2 1/2 c Milk 4 Large egg yolks,lightly beat
--------chocolate g--------- 3 1 oz. chocolate squares
1 tb Butter 1/3 c Confectioners' sugar
1/4 c Milk
Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9" round
cake pans.In large bowl with electric mixer at medium speed, beat 1/4 cup
butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about
4 minutes until thoroughly blended and smooth. Spoon batter into prepared
pans;bake 30 minutes until wooden pick inserted in center of each layer
comes out clean.Remove layers to wire racks to cool completely. Prepare egg
custard: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and salt until
thoroughly mixed;slowly stir in 2 1/2 cups milk until smooth.Bring to boil
over medium heat,stirring constantly;cook 1 minute until mixture boils
rapidly and thickens.Remove from heat; very slowly pour lightly beaten egg
yolks into hot mixture,stirring rapidly and constantly to blend and keep
smooth.Return mixture to low heat;cook 1 minute longer.Do not allow to
boil.Remove from heat;stir in 1 tbsp. vanilla.Cool completely,stirring
frequently. Prepare chocolate glaze: In small heavy saucepan over very low
heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended
and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk
until blended and smooth.Keep warm,covered. To assemble: Using sharp
serrated knife,carefully cut cooled layers in half horizontally.Place one
layer,cut side up,on serving platter; spread with 1/3 cooled custard.Repeat
with remaining cake layers and custard,ending with cake layer,cut side
down.Spoon warm glaze over top of cake,letting mixture drip down
sides.Makes 12 to 16 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bourbon Cream Sauce
Categories: Pies, Desserts
Servings: 6
3/4 c Half and half cream 1/2 c Milk
1 pk 4 oz instant vanilla pudding 2 tb Bourbon or rum
In a mixing bowl,whip together cream,milk,pudding mix and
bourbon.Refrigerate until slightly thickened.Serve on or beside slices of
pie.Makes 1 1/2 cups. Note: Combine remaining 1/2 pudding mix with 1 cup of
milk to
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---------- Recipe via Meal-Master (tm) v7.04
Title: Brisket With Prunes
Categories: Meats, Main dish
Servings: 4
2 Onions, diced 2 lb Beef brisket
12 oz Beer 1 c Dried pitted prunes
1 c Dried apricots 3 tb Brown sugar firmly packed
2 tb Orange marmalade 1 tb Brandy
1 tb Grated lemon peel 1/8 c Lemon juice
3/4 ts Ginger, ground 1/2 ts Cinnamon
1/2 ts Worchestershire sauce 1/2 ts Ground black pepper
Preheat oven to 350 degrees F. Cut piece of aluminum foil large enough to
wrap brisket. Sprinkle half of diced onions over foil in layer about same
size as brisket. Set brisket over onions. Sprinkle remaining onions over
top. Seal tightly. Set in large shallow pan. Roast 3 hours. Combine
beer with remaining ingredients in large saucepan and bring to boil over
medium-high heat. Remove from heat. Discard foil and spread fruit mixture
over brisket. Reduce oven to 300 degrees F. Cover pan and continue roasting
1 hour, adding more beer to pan if sauce appears too dry. Transfer
brisket to heated platter. Surround with fruit and sauce.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Brownie Bottom Bourbon Pie
Categories: Pies, Desserts
Servings: 6
Brownie mix 5 Egg yolks
3/4 c Sugar 1 pk Envelope unflavored gelatin
1/4 c Cold water 1/2 c Bourbon
3 c Heavy cream
Bake 1 brownie mix according to directions,but bake a few minutes less, in
the bottoms of 2 pie tins. Beat egg yokes until thick and lemon
colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of
the bourbon. Heat this mixture of bourbon over boiling water until gelatin
dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip
1-cup of cream and fold into mixture. Pour filling into brownie crust and
chill 4 hours. Top with remaining cream whipped with a pinch of salt &
sugar to taste.Sprinkle shaved chocolate on top.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bubbly Berry Lattice Pie
Categories: Pies, Desserts
Servings: 6
1 qt Fresh blueberries or 2 pk (9 oz.) unsweetened frozen
1/4 c Flour, 1 2 crust pie pastry, divided
1/2 c Sugar; divided 2 ts Lemon juice
2 ts Butter or margarine
Preheat oven to 375 degrees.Place large size (14 X 20") oven cooking bag on
large cookie sheet.In large bowl,coat blueberries with 3 tablespoons
flour.Roll out pastry for bottom crust,fit into pan;sprinkle with 1
tablespoon sugar and remaining flour. Pour in blueberries;sprinkle with
lemon juice and remaining sugar.Dot with butter.Add lattice top crust made
with remaining pastry;slide pie into bag.Close bag with nylon tie;make 6
half-inch slits in top.Bake 1 hour or until syrup boils and crust is brown.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Burgundy Style Beef
Categories: Meats, Main dish
Servings: 4
2 lb Round steak Salt and pepper to taste
3 Onions 2 Garlic cloves
1/8 ts Thyme 1 Bay leaf
1 ts Parsley 2 Strips lemon peel
1 1/4 c Burgundy 4 tb Oil
3 Slices bacon 2 tb Flour
2/3 c Beef stock 6 oz Mushrooms
Cut the meat into neat, fairly large cubes and put into a dish. Add salt
and pepper to taste. Peel and slice the onions and garlic
very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and
add the thyme, bay leaf, and parsley. Add the lemon peel and wine with
about 1/4 of the oil. Leave the meat to marinate for at least 2 hours,
turning occasionally. Cut any rind from the bacon and dice it. Heat the
remaining oil in a heavy pan and gently fry the rest of the onions and the
bacon until just golden. Lift the meat from the marinade with a perforated
spoon or strain the liquid from the meat, retaining the liquid. Toss the
meat in the flour then fry for several minutes with the bacon and onions.
Strain the wine marinade into the pan, stir well to blend, add the beef
stock with a little more salt and pepper, bring to a boil, lower the heat
and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the
meat is very tender, adding the mushrooms in the last 5-10 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Butterscotch Apple Crumb Pie
Categories: Pies, Desserts
Servings: 6
1 1/2 ts Lemon juice 4 c Pared,sliced tart apples
1/2 c Sugar 1/4 c All-purpose flour
1 ts Cinnamon 1/8 ts Salt
1 9" unbaked pie shell ----------topping-----------
1 pk 6 oz. butterscotch chips 1/4 c Butter
3/4 c All-purpose flour 1/8 ts Salt
Preheat oven to 375 degrees.In large bowl,combine lemon juice and
apples;toss until well coated.Stir in sugar,flour,cinnamon and salt;mix
well.Turn into 9" unbaked pie shell.Cover edges with aluminum foil.Bake @
375 degrees for 20 minutes. TOPPING: Melt over hot(not boiling water,Nestle
Butterscotch Flavored Morsels and butter;stir until smooth.Remove from
heat;stir in flour and salt.Blend until mixture forms large crumbs.Remove
foil from pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25
minutes longer.
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---------- Recipe via Meal-Master (tm) v7.04
Title: C.v. Woods World Championship Chili
Categories: Main dish
Servings: 12
3 lb Chicken 1 ts Oregano
1 1/2 qt Water 1 tb Cumin ground
1/2 lb Beef suet 1/2 ts Msg
1/4 c Celery, finely chopped 7 c Tomatoes, peeled, chopped
2 ts Sugar 5 lb Pork chops, ctr cut, thin
1 ts Cilantro 4 lb Flank steak
1 ts Thyme 3 Onions, medium, 1/2" pieces
1 c Beer 3 Green peppers, 3/8" pieces
2 Garlic cloves, chopped 1 lb Jack cheese, shredded
Juice of lime 6 Green chiles, long
Cut chicken into pieces and combine with Water in large saucepan. Simmer 2
hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes and
Sugar and simmer1 1/2 hours. BOil chiles 15 min until tender, remove seeds
and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili
powder, cilantro and thyme with Beer until all lumps are dissolved. Add
tomato mixture, chiles, Beer mixture and garlic to chicken broth. Melt suet
to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2
Pork chops and brown. Repeat for remaining Pork chops. Add Pork to broth
mixture and cook slowly 30 min. Trim all fat from flank steak and cut into
3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time.
Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add
Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden
spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat Chili
before serving. About 5 minutes before serving time, add cheese. Just
before serving, add lime juice and stir with wooden spoon. Food & Wine 2/82
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---------- Recipe via Meal-Master (tm) v7.04
Title: Calabacitas
Categories: Mexican, Vegetables
Servings: 6
4 Zucchini or yellow squash, 1 Sliced
1 Large onion, chopped 3 tb Oil
1/4 ts Garlic salt or 2 Cloves garlic minced
4 oz Can chopped green chili 16 oz Can whole kernel corn
1 c Grated cheddar
Saute' squash and onion in oil until barely tender. Add garlic salt (or
fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart
casserole and bake at 400 for 20 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Caldillo(new Mexican Green Chili Stew
Categories: Mexican, Main dish, Soups
Servings: 4
2 lb Lean beef round or pork 2 tb Oil
3 Medium potatoes, diced 1/2 c Onion, sliced
1 Large garlic clove, minced 2 ts Salt
6 Green chili peppers
Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to
browned meat together with onion, garlic, salt, chili and enough water to
cover. Continue to add water if necessary. It will have a soupy
consistency.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Capirotada (bread Pudding)
Categories: Mexican, Desserts
Servings: 6
8 Slices toasted bread 2 c Water
1 c Sugar 1 ts Cinnamon
1/2 ts Nutmeg 1/2 ts Cloves
1/4 ts Salt 1 1/2 c Grated cheddar
1 1/2 c Raisins 2 tb Butter
1 Whipped cream (optional)
Toast the sliced bread, break into 2" pieces. Make a syrup of water, sugar,
spices and salt. Bring to a boil and simmer for 10 minutes. BUtter an
oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over
bread mixture and bake at 350 for 20 minutes or until syrup is absorbed.
May be served warm or cold. If served warm, top with whipped cream.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Caramel Pecan Pie
Categories: Pies, Desserts
Servings: 6
36 Kraft caramels 1/2 ts Vanilla
1/4 c Water 3 Eggs,beaten
1/4 c Margarine 1 c Pecan halves
3/4 c Sugar 1 9 " unbaked pastry shell
1/4 ts Salt
Melt caramels with water & margarine in a saucepan over low heat. Stir
occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel
sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 350
degree for 40 minutes.Pie filling will appear soft,but becomes firm as it
cools.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Carne Adovada (marinated Pork)
Categories: Mexican, Main dish
Servings: 6
4 lb Pork(ribs, chops or other) 2 ts Salt
3 Garlic cloves, crushed 2 ts Whole leaf oregano
1 qt Blended red chili sauce
Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over
meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on
top of stove or in 350 oven until meat is done, about 1 hour. Thick slices
of potatoes may be marinated with the meat.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chasing Chili
Categories: Main dish
Servings: 10
1 lb Pork, ground lean 1/2 Arsley, chopped
2 1/2 lb Chuck, ground 1/2 Utter
1 1/2 lb Onions; chopped 1/3 Hili powder
1 lb Green peppers, chopped 2 Alt
5 c Tomatoes,chopped 1 1/2 Epper
1/2 lb Pinto beans 1 1/2 Umin seeds
1 1/2 tb Oil 1 1/2 Sg
2 Garlic cloves 1 Water
Soak Beans in Water to cover overnight. Drain, cover with cold Water and
simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min
longer. Saute Green Peppers in Oil until tender, add Onions and cook until
tender. Stir frequently. Add garlic and parsley. In another skillet, melt
Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion
mixture and stir in Chili powder. Cook 10 min and add mixture to Beans.
Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then
remove cover and simmer 30 minutes longer. Skim fat from top.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Cheese Pudding Pie
Categories: Pies, Desserts
Servings: 6
-------------c-------------- 1 c Flour
1/2 c Chopped nuts 1 Stick butter
-------------f-------------- 1 c Sugar
1 16 oz cool whip topping 8 oz Cream cheese
1 pk 6.75oz instant choc. pudding
Mix crust and press into the pie pan.Bake @ 350 degrees for 20 minutes.
Prepare chocolate pudding as directed on package.With a mixer, combine
sugar and cream cheese.Fold in 1/2 of Cool Whip.Pour mixture onto crust.Add
chocolate pudding.Top with remaining Cool Whip topping.Sprinkle with broken
pecans.Refrigerate before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cheesecake Cookies
Categories: Desserts, Cookies
Servings: 16
5 tb Butter, softened 1/3 c Brown sugar, packed
1 c Flour 1/2 c Sugar
1 pk 8 oz cream cheese, softened 1 Egg
2 tb Milk 1 tb Lemon juice
1/2 ts Vanilla
Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar
and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of
the mixture aside for topping. Press remaining mixture into an 8x8x2 inch
baking dish; bake for 15 minutes. In another bowl combine sugar and cream
cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and
vanilla. Spread over the baked crust and sprinkle with remaining brown
sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1
hour. Cut into 16 squares; serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Cherry Almond Pie
Categories: Pies, Desserts
Servings: 8
1/4 c Sugar 4 tb Cornstarch
6 c Cherries,pitted 3 tb Almond flavored liqueur
1 9" pie shell ----------crumb t-----------
1 c Flour 1/2 c Sugar
1/3 c Butter 1/2 c Flaked coconut
Combine sugar and cornstarch in saucepan.Add cherries and liqueur.Cook and
stir over low heat until mixture thickens.Spoon into baked pie shell.Make
topping:combine flour and sugar and cut in butter with pastry cutter,until
texture of coarse meal. Stir in coconut.Sprinkle top of pie to within 2" of
center.Bake @ 375 degrees for 10 to 12 minutes or until coconut is toasted.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Cherry Berry Pie
Categories: Pies, Desserts
Servings: 6
-------------c-------------- 2 c All-purpose flour
1 ts Salt 1/4 ts Baking powder
1/3 c Shortening 1/3 c Butter flavor shortening
6 tb Cold water 2 ts Vinegar
----------cherry l---------- 3 c Frozen pitted tart cherries
1/2 c Juice drained from cherries 1/3 c Plus 1 tbsp. sugar,divided
1 tb Plus 1 1/2 t. quick tapioca 1 tb Cornstarch,divided
1/2 ts Almond extract 1/2 ts Vanilla extract
1 pk 8 oz. cream cheese,softened 1/2 c Confectioners sugar
1/2 ts Almond extract 1/3 c Chopped almonds
1/2 ts Vanilla extract --------raspberry l---------
1 c Fresh raspberries,drained 2 tb Granulated sugar
1 tb Cornstarch -------------t--------------
1 Egg white,lightly beaten Granulated sugar
Almonds chopped,optional Flake coconut,optional
~------------------------Cream Cheese Layer-------------------------------
For Crust: Combine flour,salt and baking powder in a bowl.Cut in shortening
and butter flavor shortening with a pastry blender (or 2 knives) until the
flour is just blended in to form pea size chunks.Combine water and
vinegar.Sprinkle over flour mixture,1 tbsp. at a time.Toss lightly with a
fork until dough forms a ball.Divide dough in half.Press between hands to
form two 5 to 6" pancakes. Flour rolling surface and pin lightly.Roll dough
for bottom crust into a circle.Trim 1" larger than upside down 9" pie
plate.Loosen dough carefully.Fold in quarters.Unfold.Press into pie
plate.Trim edge even with pie plate. For Cherry Layer: Thaw and drain
enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice.Combine
cherries,1/3 cup granulated sugar,1 tbsp. tapioca,1 1/2 tsp.
cornstarch,almond extract and vanilla extract in a large bowl.Combine 1/2
cup cherry juice,1 tbsp. granulated sugar,1 1/2 tsp. tapioca and 1 1/2 tsp.
cornstarch in a small saucepan.Place on medium heat.Cook stirring
constantly,3 or 4 minutes.Cool slightly.Pour over cherries.Mix gently until
cherries are coated.Set aside. For Cream Cheese Layer: Combine cream
cheese,confectioners sugar, almonds,almond extract and vanilla extract in a
medium bowl.Beat at medium speed of electric mixer until well
blended.Spread on bottom of unbaked pie shell. For Raspberry Layer: Combine
raspberries,granulated sugar and cornstarch.Mix carefully.Spoon over cream
cheese layer.If desired place raspberry mixture in a
saucepan.Cook,briefly,until thickened.Cool until slightly warm before
spooning over cream cheese layer. Heat oven to 400 degrees.Spoon cherry
mixture over raspberries. Moisten pastry edge with water.Roll top crust
same as the bottom.Cut into 10 - 1/2" strips.Place 5 strips evenly across
filling.Fold every other strip back.Lay first strip across in opposite
direction.Continue in this pattern,folding back every other strip each time
you add cross strip.Trim ends of lattice strips even with crust.Press
together.Fold edge under.Flute. For Topping: Brush pastry with egg
white.Sprinkle lightly with granulated sugar.Bake @ 400 degrees for 15
minutes.Reduce temperature to 350 degrees.Bake 40 minutes.Sprinkle with
chopped almonds and flaked coconut 5 minutes before end of baking time, if
desired.Cool until barely warm or to room temperature before serving.Makes
one 9" pie. Note: If using fresh cherries,use 3 to 4 cups in pie.Mash and
press additional cherries through a sieve or colander to obtain 1/2 cup of
juice.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chess Pie
Categories: Pies, Desserts
Servings: 6
1 9" pie shell,unbaked 4 Eggs
1 c Sugar 1/4 c Butter, softened
1 tb Vinegar 1 tb Cornmeal
1 tb Flour 1 ts Vanilla
Combine filling ingredients in mixing bowl;beat on high speed 3 to 5
minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees
25 to 35 minutes or until golden brown and firm.Cool before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Enchilada Casserole
Categories: Main dish
Servings: 6
3 tb Butter or margarine, melted 1 c Chopped onion
1/2 c Chopped green bell pepper 1 Clove garlic, minced
1 1/2 c Cubed cooked chicken 2 c 15 oz ranch style beans
1 c 4 oz green chilies,chopped 2 ts Flour
1 1/2 c Chicken broth 1 c Shredded monterey jack
12 6 inch corn tortillas
Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion
mixture with chicken, beans, and chilies; set aside. Over low heat,
combine flour and remaining butter; stir in chicken broth and 1/2 cup
cheese. Stirring constantly, continue cooking until sauce begins to thicken
and boil. Remove from heat. Dip each tortilla into hot sauce to soften;
fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange
rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with
leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in
350-degree oven for 30 minutes or until heated through.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken In Silky Almond Sauce
Categories: Ethnic, Main dish, Poultry
Servings: 8
16 Pieces skinned chicken 2 tb Chopped fresh ginger
2 tb Vegetable oil 2 ts Ground cardamom
1/2 c Vegetable oil 2 ts Ground red pepper
5 Medium onions thin sliced 1 ts Ground cumin
6 tb Blanched slivered or 1/2 ts Ground fennel
Ground almonds 2 c Plain yogurt
3 tb Ground coriander 1 c Water
Course salt Fresh cilantro (garnish)
Pat chicken dry. Heat smaller amount of oil in heavy large skillet or
Dutch oven over medium high heat. Add chicken in batches and cook on all
sides just until no longer pink (do not brown). Remove using slotted
spoon and set aside. Heat remaining oil in skillet. Add sliced onion and
fry until wilted and pale brown, stirring constantly to color evenly,
about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red
pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from
heat. Transfer half of mixture to processor or blender. Puree with 1/2 of
the yogurt and 1/2 of the water. Repeat with the rest of the mixture,
yogurt and water. Pour sauce back into skillet. Add chicken to
skillet. Place over medium high head and bring to a boil.
Reduce heat, cover and simmer until chicken is tender and sauce is
thickened, about 45 minutes. Remove from head. Let stand at room
temperature for 30 minutes (dish is best refrigerated and reheated).
Rewarm over low heat. Transfer to serving dish, garnish and serve
immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Kabobs
Categories: Poultry
Servings: 6
6 Chicken breast halves 1 ts Paprika
1 c Dry white wine 2 tb Vegetable oil
1 ts Rosemary, crushed 2 Garlic cloves
2 1/2 c Chicken broth 1 c Rice, raw
2 Yellow squash, medium 1 Zucchini squash
2 tb Green onions, chopped
ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones nd
skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add
Paprika and stir to coat. Combine Wine, Oil, rosemary and arlic; pour over
chicken. Marinate at room temperature for 1 hour. bout 30 minutes before
serving, bring broth to a bOil in a medium aucepan. Stir in rice. Cover
tightly and simmer 20 minutes. Remove rom heat and let stand tightly
covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions.
Meanwhile, thread chicken and quashes onto skewers. Brush with marinade.
Cook 4 to 5 inches from eat, either under the brOiler or on a charcoal
grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and
baste with arinade during cooking. Arrange kabobs over rice to serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Kiev
Categories: Poultry, Main dish
Servings: 4
4 x Chicken breasts 2 x Eggs, beaten
2 tb Water 2 tb Parsley, snipped
1/2 c Flour 2 tb Chopped green onions
1/2 c Bread crumbs 1/4 lb Butter
emove bones and skin from chicken breasts and pound out to 1/8 inch hick.
Cut Butter into quarters and lay one in center of ea ch chicken iece.
Evenly divide Onions and Parsley between breasts. Roll ea ch p into a log
and secure with a toothpick. Mix Eggs and Water. Roll a ch log in flour,
then dip in Egg and cover with bread crumbs. Wrap n plastic wrap and
refrigerate for at least 1 hour or overnight. eep fry until brown, then
bake at 375 degrees for 5 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Saute With Oranges And Avocados
Categories: Main dish, Poultry
Servings: 6
6 Chicken breasts halves 2 tb Minced parsley
Boned and skinned 1 ts Finely grated orange peel
All purpose flour 1 pn Rosemary
3 tb Butter 3 tb Raspberry vinegar
2 tb Safflower oil 2 Oranges peeled
3/4 c Orange juice Sectioned & seeded
1/3 c Dry white wine 2 Avocados, peeled
1/3 c Sliced mushrooms Pitted & sliced
Pound chicken slightly to flatten into even thickness. Dredge lightly in
flour, shaking off excess. Heat butter with oil in heavy large skillet
over medium high heat. Add chicken (in batches if necessary) and saute on
both sides until well browned. Add orange juice, wine, mushrooms,
parsley, orange peel and rosemary and bring to simmer. Let simmer 5
minutes. Transfer chicken to heated serving platter using slotted spoon.
Add vinegar to skillet and continue simmering, scraping up any browned
bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with
orange sections and avocado slices. Serve immediately. Serve with a simple
spinach salad, desert, bread, and a dry Chenin Blanc.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Tacos
Categories: Mexican, Main dish, Poultry
Servings: 6
1/4 c Green onion; chopped 1 tb Shortening
2 c Cooked chicken, shredded 1 8 oz can taco sauce or
8 oz Green chili salsa 1 Salt to taste
1 pk Taco shells 1 c Grated cheddar
-----optional toppings------ 1 Chopped lettuce
1 Chopped tomato 1 Sour cream
1 Guacamole
Saute' the onion in the shortening until transparent. Add the chicken,
green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare
shells according to package directions. Put two tablespoons of the chicken
mixture and one tablespoon of grated cheese in each shell. Serve with
option of lettuce, tomato, sour cream or guacamole and extra chili sauce as
desired.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken With Wine And Herbs
Categories: Poultry, Main dish
Servings: 4
Frying chicken 1/2 ts Oregano
1/2 ts Basil 1 c Dry white wine
1/2 ts Garlic salt 1/2 ts Salt
1/4 ts Pepper
Wash chicken and cut up. In small amount of Oil, brown chicken pieces on
all sides. Pour off excess Oil. Add Wine and seasonings. over and simmer
for 30 to 40 minutes or until chicken is tender.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chili Bean Soup
Categories: Mexican, Main dish, Soups
Servings: 5
1 lb Pinto beans 8 c Boiling water
1 ts Garlic salt 1 ts Onion salt
1/4 ts Thyme 1/4 ts Marjoram
10 1/2 oz Can beef broth 16 oz Tomatoes, 1 cn
1 pk Chili seasoning mix 1 c Hot water
Rinse, sort and soak beans overnight. drain and empty them into a large
pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
and simmer until beans are tender, about 3 hours. (Don't let beans boil
dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use
another day in another way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend flavors.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chili Poblano Pie
Categories: Mexican, Main dish
Servings: 6
12 Poblano chilies, large fresh 1/2 lb Monterey jack or
Chihuahua cheese, cubed 1/4 x Onion, sm yel, coarse chop
1 Garlic clove,large, halved 6 Eggs
3/4 ts Salt Crema fresca:;-----------
1 1/2 c Whipping cream 3 tb Sour cream
Make the Crema Fresca ahead of time: mix Cream and Sour Cream together.
Cover and let stand at room temp. until thickened, 8 hours or overnight.
Chill until ready to use. Char the Chili Peppers over a gas flame until
blackened on all sides. Wrap them in a plastic bag and let stand for 10
minutes to steam. Peel and core the Chilies. Remove seeds, rinse and pat
dry. Preheat oven to 350 F. Generously Butter a 9" pie pan (preferably
porcelain or stoneware with 2" sides). Open up Chili Peppers and arrange
around sides of pan skin side down, point toward center of pan, extending
about 1/2" above rim. Cover bottom of pan with Chilies. Finely grate
cheese with Onion and garlic in a processor using on/off pulses, about 30
seconds. Add Eggs and Salt. Process until smooth, stopping to scrape down
the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican
equivalent of creme fraiche). Pour this filling over the Chilies. Curl the
edges of the Chilies over the filling. Bake until golden brown and a knife
inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges
with fOil to prevent burning, if necessary. Cool for 5 minutes before
cutting. Serve hot or at room temperature.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chili With Lamb And Black Beans
Categories: Main dish
Servings: 8
1 3/4 c Black beans, sorted rinsed 2 tb Ginger, fresh minced
2 qt Water, or more as needed 2 tb Thyme, fresh minced or
2 lb Lamb bones 2 ts Thyme, dried crumbled
4 Thyme sprigs 1 tb Jalapeno, seeded, deveined
4 Parsley sprigs 1 1/4 ts Marjoram, dried, crumbled
1 Bay leaf 3/4 ts White pepper, fresh ground
3 Garlic clove, crushed 3/4 ts Black pepper, fresh ground
6 tb Olive oil 3/4 ts Pepper, cayenne
2 Onions, lg yel, chopped 3/4 ts Allspice
1 1/2 lb Lamb shoulder, ground 2 lb Italian tomatoes, chopped
2 tb Chili powder 1 1/4 c Wine, light zinfandel
Salt as needed
FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan,
bring Beans to a bOil. Add lamb bones and bouquet garni and 1 crushed
garlic clove. Reduce heat and simmer till Beans are tender but not mushy.
Skim occasionally and add more Water if necessary to keep Beans submerged.
2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat.
Add Onions and cook until soft, about 10 minutes. Add 2 cloves garlic,
minced, and stir about 3 minutes. Transfer Onion and garlic mixture to a
plate, using a slotted spoon. Add remaining Oil to pan. Increase heat to
med. high. Add lamb and cook until no longer pink, breaking up with
spoon, about 6 min. Return Onion mixture to pan; add Chili powder, Ginger,
thyme, red Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add
Tomatoes ( and half of their liquid, if canned). Bring to a bOil then
reduce heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel.
Simmer, skimming occasionally, for 30 minutes. Drain Beans and reserve the
cooking liquid. Discard the bones and garni. Add Beans and remaining
Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30
minutes, adding bean cooking liquid as needed to keep Chili moist (or
soupy, as you like it). This Chili is best made ahead and allowed to
season in the refrigerator for 24 hours. Reheat before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chinese Barbaque Pork (char Siew)
Categories: Ethnic, Main dish
Servings: 4
-----------sauce------------ 1 tb Hoisin sauce
2 tb Soy sauce 1 ts Seseme oil
1 Fresh garlic finely chopped 4 tb Sugar
1/2 ts Salt & pepper ---lb pork roast boneless---
Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2
in. wide. Combine all the ingredients for the sauce and mix well. Marinate
pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375
deg for 25 minutes. Turn meat over and bake for an additional 25 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chinese Pot Roast
Categories: Meats, Ethnic
Servings: 6
3 lb Chuck roast, 1 1/2 in thick 1 tb Vegetable oil
1/2 c Bottled stir-fry sauce 1/2 c Burgundy wine
1/2 lb Fresh mushrooms, sliced 1 tb Cornstarch
eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry
Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1
hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or
until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to
platter and keep warm. Add cornstarch ixture to pan juices; cook and stir
until mixture bOils and thickens lightly. To serve, cut meat across grain
into thin slices and serve ith the mushroom gravy.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Cheese Pie
Categories: Pies, Desserts
Servings: 6
1 pk 8 oz. cream cheese,softened 1 pk 3 oz. cream cheese,softened
3/4 c Sugar 1/4 c Hershey's cocoa
2 Eggs 1 ts Vanilla extract
1/2 c Chilled whipping cream 1 8" packaged crumb crust
1 c Cherry pie filling
Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and
sugar;beat well.Blend in cocoa,scraping sides of bowl and beaters
frequently.Add eggs and vanilla;blend well.Blend in whipping cream. Pour
into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon
cooling.Cool to room temperature.Cover and chill several hours or
overnight.Garnish with cherry pie filling.Serve 6 to 8.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Crumb Pie Shell
Categories: Pies, Desserts
Servings: 6
1 1/2 c Chocolate cookie crumbs 1/4 c Butter, softened
1 tb Granulated sugar
Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375
degrees for 8 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Pie
Categories: Pies, Desserts
Servings: 12
2 tb Flour, (heaping) 1/4 c Cocoa
1 c Sugar 2 Egg yolks
1 c Large can evaporated milk 1 c Milk, 1 cup (mixed)
1/2 Stick margarine or butter 1 ts Vanilla
Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you
have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook
over medium heat until thick stirring constantly.Pour into baked pie shell.
Top with meringue and brown. Makes 2 - 8 inch pies from filling.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cilantro-miso Sauce
Categories: Sauces
Servings: 12
1/2 c Cilantro leaves Lime--juice of
3 tb Miso, light colored 1 tb Oil, olive
1/4 ts Pepper black 1 tb Mirin
Chop cilantro in a processor until well chopped. Add the lime juice, miso,
olive oil, pepper and mirin. Process until smooth. Scrape down the sides as
required. Makes about 1/2 cup. Will keep a short period if refrigerated.
Serve with grilled beef, pork or fish; also over hearty salads.
Substitute:Fresh coriander leaves for cilantro. Japanese soybean paste for
Miso. Sweet rice wine for Mirin.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Classic Mexican Flan
Categories: Mexican, Desserts
Servings: 8
1/2 c Sugar 14 oz Can sweetened condensed milk
1 c Milk 3 Large eggs plus
3 Yolks of large eggs 1/2 ts Almond extract
1 ts Vanilla extract
In a small saucepan melt sugar over moderate heat, stirring frequently,
until sugar is a dark, caramel-colored liquid. Remove from heay and pur
into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
coat bottom and sides with the caramel. Let cool so caramel hardens. Heat
oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings
into an electric blender. Cover and blend to mix well. Pour mixture into
mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake
for 1 hour. Remove from oven and remove mold from water. Cool and then
refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold
mold and platter together and turn them over. Lift off mold. Caramel will
fall as a liquid sauce over the custard.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Classic Sour Cream Raisin Pie
Categories: Pies, Desserts
Servings: 6
1 8" unbaked pie shell 2 Large eggs
1 c Dairy sour cream 3/4 c Sugar
1 ts Vanilla 1/4 ts Salt
1/4 ts Nutmeg 1 c Raisins
1/2 c Sour cream for topping (opt) -----------pie s------------
1 c All-purpose flour 1/2 ts Salt
1/3 c Shortening 3 tb Cold milk
Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until
well blended.Stir in raisins.Pour into pie shell. Bake,below oven center,in
moderate hot oven (375 degrees) for 40 minutes,just until set.Cool.If
desired,top servings with sour cream. Combine flour with salt.Cut in
shortening until particles are pea size.Sprinkle with milk to make a stiff
dough.Roll on lightly floured board or cloth to fit a 8" pie tin.Fold edge
under and flute rim.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Classy Mustard-garlic Mayonnaise Dip
Categories: Appetizers, Dips
Servings: 4
1 ts Dijon mustard 1/2 ts Garlic powder
1 c Mayonnaise 1 ts Capers
1 ts Fresh tarragon; chopped, or 1 ts Dried tarragon; crushed
1 ts Fresh parsley; chopped, or 1 ts Dried parsley; crushed
Blend all of the ingredients, together until smooth. Cover and chill.
Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck,
Brussels Sprouts, Jimcama, Radishes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Coconut Cream Pie
Categories: Pies, Desserts
Servings: 6
1/2 c Sugar 5 tb All-purpose flour
1/8 ts Salt 1/4 c Cold milk
1 1/2 c Scalded milk 3 Egg yolks
1 ts Vanilla extract 1 c Shredded coconut
1 9" baked pie shell
Blend sugar,flour and salt with the cold milk.Add scalded milk,
gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg
yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and
coconut.Cool then pour into previously baked pie shell.Cover with meringue
(recipe follows).Makes one 9" pie. Meringue: use 3 egg whites to cover a 9"
pie shell.Use 2 level tablespoons granulated sugar for each egg.Beat egg
whites until stiff.(They should be glossy on top and when you invert the
bowl, they should remain in place.)Fold in the sugar,gradually.Cover the
pie with meringue.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Corn Chowder
Categories: Soups, Main dish
Servings: 4
1 Medium potato diced 1 Onion, chopped
1 Chicken broth, 14 oz 1 Can (16 oz) cream-style corn
2 c Milk 2 tb Butter
1 Egg slightly beaten 1 Can (8 oz) corn
Saute onion in butter until golden brown. Add broth and potato and
simmer until potato is tender. Add corn and milk, blend well. Season
with salt and pepper. Bring to a boil. Remove from heat. Stir some of
chowder into egg. Add mixture to sauce pan and blend well. Simmer until
heated through. Serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Corn Flower Soup
Categories: Ethnic, Soups
Servings: 4
1 Pork chop, chopped fine 1 Small can white cream corn
1 c Water 1 Egg, beaten
1 g Salt and pepper to taste
Add a small amount of oil into saucepan and brown the chopped pork. Add the
water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10
minutes longer. Remove from heat and gently stir in the beaten egg. Serve
piping hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cottage Cheese Pie
Categories: Pies, Desserts
Servings: 6
1 1/2 c Creamed cottage cheese 4 tb Melted butter
1/2 c Sugar 1/4 ts Salt
1 tb Flour 1 Lemon rind (grated)
2 Eggs 1/2 c Raisins
1/2 c Chopped nuts 1/4 c Milk
Press the cheese through a sieve 2 times. Add the butter,
sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and
milk. Stir well.Beat the egg whites until stiff.Fold into cheese
mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until
browned and firm.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Country Club Sour Cream And Dill Dip
Categories: Appetizers, Dips, Vegetables
Servings: 6
3 ts Fresh dill; chopped, or 1 ts Dried dill; crushed
1 ts Lemon juice 1 c Sour cream
1 ts Salt 1/2 ts White pepper
2 ts White onion; grated 1 c Mayonnaise
Mix the dill and lemon juice together to soften the dill. Blend in all of
the other ingredients until almost smooth. Cover and chill. Makes about 2
1/4 cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini,
Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: County Fair Banana Cream Pie
Categories: Pies, Desserts
Servings: 12
-----------nut c------------ 2 c Pecans
1 c Butter, softened 3 c Flour
1 Egg,beaten 1/2 c Sugar
--------chocolate l--------- 1 c Chocolate chips
1 Stick unsalted butter 1 tb Light corn syrup
1 ts Vanilla ----------banana c----------
1 c Milk 4 Egg yolks
1 c Sugar 5 tb Flour
3 tb Unsalted butter 1 tb Rum or 1 tsp. vanilla
2 Bananas Juice of 1/2 lemon
2 c Heavy cream Chopped pecans,optional
For the crust: Chop pecans very fine,preferably in a food processor fitted
with a metal blade.Place in bowl with other crust ingredients and mix until
well blended.Divide in half and press into the bottom of 2 pie pans.Chill
30 minutes. Bake the pie crusts for 25 minutes @ 350 degrees.Cool
completely. For chocolate layer:Melt chocolate with butter and corn syrup
in the top of a double boiler set over hot,not boiling water.Stir
frequently. Remove from heat and cool,then stir in vanilla.Divide between
cooked pie crusts and spread evenly. For Filling:Heat milk in a medium size
saucepan over medium heat to scald.Beat the egg yolks and gradually add
sugar.Then beat in flour. Gradually stir in hot milk.Transfer to medium
saucepan and cook,stirring constantly over medium high heat(use a
whisk).The mixture will lump as it begins to thicken.Bring the mixture to a
boil and boil 1 minute,stirring constantly.Remove from the pan from heat
and continue to stir until the mixture is smooth.Then,beat in butter and
optional rum.Cool to room temperature. Peel the bananas,slice very thin and
toss with lemon juice.Whip 1 cup of the cream until it is firm but not
stiff.Mix about 1/4 of the cream into the cooled egg mixture to lighten
it,then fold the remaining cream and bananas into egg mixture.Fill the
pastry shells with banana cream and smooth to even.Beat remaining cream
until stiff. Spoon around edge of the pies and sprinkle with chopped
pecans,if desired.Makes 2 pies.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cranberry Mince Pie
Categories: Pies, Desserts
Servings: 6
2/3 c Sugar 2 tb Cornstarch
2/3 c Water 1 1/2 c Fresh cranberries,rinsed
Pastry for 2 crust pie 1 Jar ready for use mincemeat
1 Egg yolk mixed w/ 2 t. water
In saucepan,combine sugar and cornstarch;add water.Over high heat,cook
and stir until boiling.Add cranberries;return to a boil.Reduce heat;simmer
5 to 10 minutes,stirring occasionally. Turn mincemeat into pastry lined 9
or 10" pie plate.Top with cranberries.Cover with vented top crust;seal and
flute.Brush egg mixture over crust.Bake @ 425 degrees in lower half of oven
30 minutes or until golden brown.Cool.Decorate with Egg Nog cream (recipe
follows).Makes one 9 or 10" pie. Egg Nog Cream: In large bowl,combine 1
1/2 cups canned Borden Egg Nog,chilled and one 4 serving size package
instant vanilla flavor pudding mix;blend well.
Fold in 1/2 pint whipping cream,whipped.Chill. Use as topping for
pie,cake or fruit.Makes about 3 1/2 cups.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cranberry Pear Pie
Categories: Pies, Desserts
Servings: 8
-------------p-------------- 2 1/4 c All purpose flour
1 tb Sugar 1 ts Salt
10 tb Butter, cold 3 tb Shortening
7 tb Ice water -------------f--------------
2/3 c Sugar Water
3 lb Pears,diced 1 1/2 c Cranberries
1/2 ts Grated lemon peel 1/4 ts Salt
3 tb Cornstarch 1 tb Butter
1/2 ts Vanilla extract
Pastry: Filling:
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---------- Recipe via Meal-Master (tm) v7.04
Title: Crayfish Etouffee
Categories: Main dish, Fish/sea, Cajun
Servings: 12
3/4 lb Butter 6 c Chopped onion
2 c Chopped green pepper 5 Cloves of garlic
4 ts Salt 1 ts Black pepper
1 ts Cayenne pepper 1 ts Sugar
1/4 c Tomato paste 3 tb Cornstarch
1 1/2 c Water 1 1/2 c White wine
4 lb Crayfish tail meat 1 Scallion, chopped
1 ts Kitchen bouquet
In large heavy pot, melt butter and saute onions, celery, green pepper
and garlic until soft. Stir in salt, black and cayenne pepper, sugar and
tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve
cornstarch in water; add wine to mixture. Cook for 20 minutes or until
sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate
overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish:
Discard any dead crayfish in the sack. Wash crayfish in clean, cool water
just before cooking. They do not need to be purged with salt during
washing. Place the live crayfish in boiling water and boil for 10
minutes. (Season the water with one pound of salt per five gallons of
water. Add other seasoning to taste, including cayenne, garlic, onions,
lemons, lemon juice and crab boil.) Don't begin timing cooking until watter
returns to a buil after adding crayfish. It's usual to add potatoes and
corn on the cob to the boil. Crayfish are easiest to peel when still warm.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cream Raisin Pie
Categories: Pies, Desserts
Servings: 6
1 c Sour cream 1 c Sugar
1 c Raisins 1 Egg
1 8" unbaked pie shell
Mix first 4 ingredients thoroughly and pour into unbaked pie shell.Bake @
275 degrees 90 minutes,until filling is golden brown.Makes 1 - 8" pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Creamy Corn Sauce
Categories: Sauces
Servings: 8
2 Shallots, chopped 1 tb Clarified butter
1 c Whole kernel corn, drained 1/2 c Dry white wine
1/4 c Poblano chili, chopped fine 1 c Heavy cream
Salt to taste White pepper to taste
aute the shallots in a 10 inch frying pan in the clarified Butter. hen
tender, add corn and Chilies. Cook a minute or two then add the ine. BOil
to reduce by one-third. Stir in the Cream and bring to a Oil again. Season
to taste with Salt and Pepper. Puree 2/3 of the orn Sauce then stir back
into remainder. Serve warm with seafood akes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Creamy Miso Dressing
Categories: Sauces
Servings: 12
1/4 c Mayonnaise 2 tb Miso, light colored
1 tb Lemon juice 1 tb Onion minced
Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Serve
with chef or chunky chicken salads.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Creole Daube Glace'
Categories: Cajun, Meats, Main dish
Servings: 8
20 Small green stuffed olives 5 Green onions, minced
1/2 tb Tabasco 2 tb Minced parsley
1 c Finely shredded roast-beef 3 Cloves garlic, minced
2 c Beef broth (13 1/2 oz ) 1 tb Worchestershire sauce
2 pk Unflavored gelatin
1. Slice olives and arrange in bottom of a 6-cup mold. 2. Carefully
sprinkle Beef over olives. 3. In large bowl, mix gelatim adn 1/2 cup of the
Beef broth. 4. Heat remaining broth to bOiling; add to gelatin mixture andn
stir until gelatin is completely dissolved. 5. Add remaining
ingredients; mix well. 6. Chill just untill mixuture is conssitency of
unbeaten Egg whites, then pour over olives and meat in mold. 7. Chill
until firm; ummold to serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Creole Garlic Soup
Categories: Cajun, Soups
Servings: 4
4 Garlic cloves,lg, peeled 1/4 c Butter or margarine, soft
2 c Beef broth (10 1/2 oz) 2 tb Parmesan cheese, grated
2 c Water 1 c Dry sherry
4 French bread slices
1. Add Garlic Cloves to Beef broth in suacepan; cover and simmer 15
minutes, or untill Garlic is soft. 2. Remove Garlic and reserve; add Water
adn sherry to broth and heat to serving temperature. 3. Toast bread on
one side under btOiler; remove and spead untoasted side with Butter 4.
Mash reserved Garlic and spread over bread; sprinkle with Cheese. 5. BrOil
toast until brown and bubbly, about 30 seconds. 6. place a piece of toast
in ea ch of the four soup bowls; ladle hot
soup over and serve ***NOTE this soup shows the spanish influence on
Creole cooking.*****
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---------- Recipe via Meal-Master (tm) v7.04
Title: Crumb Crust
Categories: Pies, Desserts
Servings: 6
1 c Flour 6 ts Butter or margarine
Inch of salt 1 ts Cinnamon or nutmeg
Combine above ingredients in a small bowl.Mix thoroughly.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Crumb Pie Shell
Categories: Pies, Desserts
Servings: 6
1 1/2 c Chocolate cookie crumbs 1/4 c Butter, softened
1 tb Granulated sugar
Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375
degrees for 8 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Curried Mayonnaise
Categories: Sauces
Servings: 12
1 c Mayonnaise 1 tb Curry paste, red
2 ts Lime juice 1/4 ts Saffron threads
1/4 ts Water
Mix saffron threads and water into a paste. Combine all ingredients and
process until smooth. Makes about 1 cup. Will keep short periods if
refrigerated. Serve with ham sandwiches, tuna salad, cold turkey.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Curry-lime Dip
Categories: Appetizers, Dips
Servings: 4
4 ts Lime juice 2 ts Dijon mustard
1 ts Garlic; minced 1 c Mayonnaise
Cayenne pepper; to taste 1 ts Curry powder
Mix the lime juice and mustard, blending well. Add the garlic. Whisk in
the mayonnaise and then blend in the spices, blending until almost smooth.
Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken
Drumettes, Onion Crackers, Chicory, Cauliflower
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Custard Pie
Categories: Pies, Desserts
Servings: 6
2 Eggs,slightly beaten 2 tb Milk
2 c Sugar 1/2 c Flour
1 ts Vanilla 4 c Rhubarb
Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400
degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with
whipped cream.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Delicious Key Lime Pie
Categories: Pies, Desserts
Servings: 6
1 tb Plain gelatin 1 c Sugar
1/4 ts Salt 4 Eggs,separated
1/2 c Key lime,strained 1/4 c Water
1 ts Grated lime peel 1 c Heavy cream,whipped
1 Baked graham cracker crust
Mix the gelatin,half of the sugar and the salt in a saucepan.In another
pan,beat the egg yolks well.Add the lime juice and water to the egg yolk
mixture.Stir the egg yolk mixture into the gelatin mixture.Cook over low
heat,stirring constantly,just until the mixture comes to a boil.Remove from
heat;stir in grated peel.Chill,stirring occasionally,until the mixture
mounds slightly when dropped from a spoon. Beat the egg whites until soft
peaks form.Gradually,add the remaining sugar,beating until stiff.Fold into
the chilled gelatin mixture.Fold in whipped cream (reserve some for
topping,if desired).Pour into the baked crust.Chill until firm.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Drunken Tuna Dip
Categories: Appetizers, Cheese/eggs, Dips
Servings: 6
1 1/2 ts Brandy 1 c Cream cheese, softened
1/4 c Sour cream 1/4 c Mayonnaise
3/4 c Fresh tuna; flaked, or 6 1/2 oz Tuna, drained & flaked
2 ts Green onion; minced 1 ts Lemon juice
1/8 ts Hot sauce 1/8 ts Salt
Beat the brandy and cream cheese to a smooth and creamy consistency. Blend
in the sour cream and mayonnaise. Mix in the tuna and green onion,
blending well. Add the remaining ingredients and blend until almost
smooth. May be served at room temperature or chilled. Makes about 2 1/2
cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese
Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Dutch Apple Pie
Categories: Pies, Desserts
Servings: 8
1 Graham cracker pie crust 1 Large egg yolk,slightly beat
1/4 ts Salt 1/2 ts Ground cinnamon
1/4 ts Ground nutmeg 3/4 c All-purpose flour
5 1/2 c Peeled,sliced cooking apples 1 tb Lemon juice
1/2 c Sugar 1/4 c Light brown sugar,packed
1/4 c Sugar 1/4 c Light brown sugar,packed
1/3 c Butter, room temperature 3 tb All-purpose flour
Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly with egg
yolk;bake on baking on baking sheet until light brown,about 5
minutes.Remove crust from oven. Combine sliced apples,lemon juice,1/2 cup
sugar,1/4 cup brown sugar, 3 tablespoons flour,salt,cinnamon and nutmeg.Mix
well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter
with fork until crumbly.Sprinkle topping mixture evenly over apples. Bake
on baking sheet until topping is golden and filling is bubbling; about 50
minutes.Cool thoroughly on wire rack,at least 4 hours.Serve at room
temperature.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Dynamite Chili With Beans
Categories: Meats, Mexican
Servings: 4
2 c Water 16 oz Tomatoes, whole drained
1/2 c Pinto beans, soaked 2 tb Chili powder
1 tb Oil or bacon drippings Green chile, jalapeno or
Onion, sliced 1/2 x Green pepper,seeded chopped
1 ts Oregano, dried, crumbled Garlic clove, minced
2 ts Cumin 2/3 lb Boneless pork, 1/2" cubes
2 tb Tortilla flour 1/3 lb Beef stew meat, 1/2" cubes
1/3 c Dry red wine
* Mixed with Water to form a paste (optional) Combine Water and Beans in
medium saucepan and bring to bOil over medium high heat. Reduce heat and
simmer until tender, about 1 hour. Heat Oil in large skillet over med-high
heat. Add Onion, Green Pepper, and Garlic. Saute until tender. Transfer to
Dutch Oven and set aside. Add Pork and Beef to same skillet. Brown well.
Stir into vegetables in Dutch Oven. Add Beans and their liquid along with
Tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add Wine and
cook, uncovered, 30 minutes. Season with Salt and Pepper. If mixture is too
liquid, stir in some of the tortilla flour paste to thicken. Fred Drexel,
1981 World Champion Chili
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---------- Recipe via Meal-Master (tm) v7.04
Title: Easy Karo Pecan Pie
Categories: Pies, Desserts
Servings: 8
3 Eggs,slightly beaten 1 c Karo corn syrup
1 c Sugar 2 tb Margarine, melted
1 ts Vanilla 1 1/2 c Pecan halves
1 9" unbaked pie shell
In a large bowl,stir first 5 ingredients until well blended. Stir in
pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or
until knife inserted halfway between center and edge comes out clean.Cool.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Easy Milky Way Pie
Categories: Pies, Desserts
Servings: 6
1 c 21 oz. cherry pie filling 4 ts Lemon juice
4 1 1/2 oz. milky way bars 1/3 c Chopped nuts
1 9" pie crust,chilled
Add the lemon juice to pie filling.Place in pie shell.Thinly slice candy
bars over top.Sprinkle with nuts.Bake in a preheated 450 degree oven for 10
minutes.Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes
more.Cool and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Easy Shrimp Etouffee
Categories: Fish/sea, Main dish
Servings: 4
1 1/2 x Sticks margarine 3 Medium onions, chopped
1 Bell pepper, chopped 4 Ribs celery, chopped
1 c Ro-tel tomatoes Juice of 1/2 lemon
1 ts Worcestershire sauce 1/4 c Parsley, chopped
2 x Garlic cloves, minced 2 lb Shrimp, peeled
1 c Cream of mushroom soup 1/4 c Green onion tops, chopped
aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two
hours. Add remaining ingredients and cook 30 more minutes. erve over hot
rice.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Egg Fu Yung
Categories: Ethnic
Servings: 6
1 c Barbecued meat your choice * 1 c Fresh bean sprouts
1/2 c Celery, thinly sliced 1/4 c Onions, thinly sliced
1/4 c Green onions chopped fine 1/4 c Mushrooms sliced into strips
6 Eggs 1 Salt & pepper to taste
---------------------------- 2 c Chicken or beef soup stock
1 g Msg accent (optional) 1 1/2 ts Corn starch
1 Salt to taste
Combine all ingredients except eggs and mix thouroughly. Add eggs to
mixture and blend together. Heat enough oil to cover bottom of large
skillet. Form patties using approximately 1/3 cup of mixture. Fry until
brown on both sides turning only once. Heat liquid for gravy in small
saucepan. Add remaining sauce ingredients and cook until thick and bubbly,
stirring constantly. Pour over patties and serve hot. * Use leftover
barbecued pork, chicken, beef or ham.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Egg Rolls
Categories: Ethnic, Appetizers
Servings: 4
1 lb Package egg roll skins Egg beaten
Enough oil to deepfry 1 c Diced roast pork
1/2 c Cooked and diced shrimp 1/4 c Water chestnuts
1/4 c Shreded bamboo shoots canned 2 c Chopped bean sprouts fresh
2 Green onion; finely chopped 4 Fresh mushroom chopped
1/2 ts Sugar 2 tb Soy sauce
1 tb Seseme oil Salt and pepper to taste
Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over
high heat stirring constantly. Add mushrooms, water chestnuts, bamboo
shoots and cook approximately 2 minutes. Add meat, shrimp, green onion,
salt & pepper, soy sauce, sugar Remove from heat and set aside to cool.
Place 2 tablespoons of the mixture in center of egg roll skin. Take the two
opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into
a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry
the egg rolls until golden brown turning every so often to get an even
browning. Remove from oil and place on absorbent paper to drain and serve
very hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Elegant Southern Seafood Cake
Categories: Fish/sea
Servings: 8
1 pk Cornbread mix, prepared 1 Red onion, small
1 Red bell pepper, small 1 Green bell pepper, small
2 Garlic cloves 2 tb Olive oil
1 lb Lump crabmeat 1/2 lb Shrimp
1/2 lb Flounder fillets 1/4 lb Scallops
1/2 c Mayonnaise 2 tb Lime juice
1/8 ts Cayenne Salt to taste
White pepper to taste 6 tb Clarified butter
ell in advance, prepare cornbread according to package directions. ool and
process in food processor or blender to make fine crumbs. et aside. Finely
chop Onion. Remove seeds and veins from Peppers and hop into approximately
1/2 inch pieces. Peel, chop, and finely crush arlic. aute Onion in 10 inch
frying pan in hot olive Oil until soft, about 4 inutes. Add Peppers and
Garlic and continue cooking until Peppers re almost tender. Meanwhile, peel
shrimp. Coarsely chop shrimp, callops and flounder. Remove Onion/Pepper
mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to
prevent breaking p crab. Season to taste with Salt, Pepper and cayenne.
Shape into atties and coat both sides with cornbread crumbs. (May now be
placed n a plate and refrigerated for up to an hour) When ready to serve,
eat 2 tablespoons of the clarified Butter in the frying pan over a
oderately high flame. Saute 3 cakes at a time until golden on both ides,
about 2 minutes. Add more Butter as necessary. May be served ith Creamy
Corn Sauce. Spoon warm corn Sauce on plate and place eafood cake on top.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Empanadas De Fruta
Categories: Mexican, Cookies
Servings: 8
-----------dough------------ 6 c Flour
1 ts Salt 1 tb Sugar
3/4 c Shortening 1 1/2 c Water
-------fruit filling-------- 20 oz Mixed dried fruit
1/2 lb Raisins 3/4 c Sugar
1/2 ts Cloves 1 ts Cinnamon
1/2 ts Nutmeg 1 c Pinon nuts(other nuts okay)
Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to
water and then to dry mixture. Dough should be soft but not sticky. Make
small balls of dough. Roll out to 5 inches diameter and 1/8" thick. Place a
heaping teaspoon of filling on half of rolled out dough turning other half
of dough over and pressing edges together. Pinch edges between thumb and
fore finger giving the dough a half-turn. Fry in deep fat until golden
brown. Drain. To make fruit filling, add enough water to cover the dried
fruit and raisins. Cook over low heat until tender. Add sugar, spices, and
nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be
substituted for the fruit filling.)
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---------- Recipe via Meal-Master (tm) v7.04
Title: Enchiladas (red Chili)
Categories: Mexican, Main dish
Servings: 6
18 Corn tortillas 1 qt Red chili sauce
1 lb Grated cheddar 1 Large onion chopped
6 x Fried eggs (optional)
Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place
on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion.
Cover with red chili sauce and place another tortilla on top. Repeat the
process then pour enough chili sauce over them to cover tortillas. Three
tortillas make one serving. A fried egg is traditional on top of each
enchilada.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Enchiladas Verdes (green Enchiladas)
Categories: Mexican, Main dish
Servings: 4
12 Corn tortillas 4 tb Oil or lard
1 Clove garlic 1 tb Flour
4 c Green chili sauce 1 Salt to taste
2 c Grated cheddar or jack chees 1/4 c Minced onion
Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
Blend flour into oil. Stir in green chili sauce and heat thoroughly. If
mixture is too thick, add water. Add salt to taste. Layer tortillas with
sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on
top. Use 3 tortillas for each serving. Place in oven to allow cheese to
melt. NOTE: For a real New Mexican touch place a poached or fried egg on
top. The egg seems to help meld the flavors.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Far East Peanut Dipping Sauce
Categories: Appetizers, Dips, Vegetables
Servings: 2
1 ts Soy sauce 4 ts Water
2 ts Rice wine vinegar 1 c Peanut butter; chunky
1 ts Sesame oil 1 ts Chili paste with garlic
1/8 ts Cayenne pepper 1/4 c Mayonnaise
Mix the soy sauce and vinegar together and set aside. Put the peanut
butter in a bowl and mix in the sesame oil, blending thoroughly. Then mix
in the chili paste and cayenne pepper, blending well. Add the soy sauce
blending well. Blend in the mayonnaise and serve at room temperature.
Makes 1 1/4 cups of dipping sauce. SUGGESTED DIPPERS: Beef Satay, Shrimp,
Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fashioned Sweet Potato Pie
Categories: Pies, Desserts
Servings: 6
1/2 c Butter, softened 1/2 c Packed brown sugar
1 c Mashed,cooked sweet potatoes 3 Eggs,lightly beaten
1/3 c Corn syrup 1/3 c Milk
1/2 ts Salt 1 ts Vanilla extract
1 Unbaked pie shell
Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet
potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in
a 425 degree oven for 10 minutes.Reduce heat to 325 degrees and bake 35 to
45 minutes longer or until well set.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fennel Seed-onion Dip
Categories: Appetizers, Cheese/eggs, Dips
Servings: 4
1/2 ts Fennel seeds 1 c Cream cheese, softened
1 c Sour cream 1/4 c White onion; minced
1/2 ts Salt 1/4 ts Black pepper
1 ts Paprika
Beat the fennel seeds and cream cheese together until smooth. Whip in the
sour cream. Blend in all the other ingredients, mixing well. Cover and
chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini,
Turnips, Crab, Butterflake Biscuit Chips
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fettuccine Alfredo
Categories: Pasta, Ethnic
Servings: 2
4 tb Butter 1/2 c Heavy cream
6 tb Parmesan cheese Salt and pepper to taste
8 oz Fettuccine
Melt butter in a small saucepan over a low heat. Off the heat add the
cream and the grated parmesan. Put back on the fire to heat the sauce
through and melt the cheese. Do not boil. Stir in the salt and pepper.
Cook the fettuccine in plenty of boiling salted water. Drain well.
Combine the noodles and the sauce and leave to stand covered for two
minutes before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fettuccine With Peas And Ham
Categories: Pasta, Main dish
Servings: 4
5 tb Unsalted butter 1 c Parmesan cheese
6 Green onions 1 lb Fettuccine cooked
8 oz Mushrooms sliced Salt and pepper
1 1/4 c Whipping cream 1 10 oz pk frozen tiny peas
4 oz Boiled ham chopped
Melt butter in heavy large skillet over medium head. Add shallots and
saute until soft. Add mushrooms, increase heat to high and cook until
mushrooms are very lightly browned. Add cream and boil two minutes.
Stir in peas and cook about 30 seconds. Reduce heat to low; blend in ham
cheese and fettuccine and toss until heated, well combined and sauce clings
to pasta. Season to taste. Serve immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Flavored Salt
Categories: Meats
Servings: 10
5 lb Sea salt 2 ts Whole peppercorns
4 1/2 tb Brown sugar; firmly packed 1 1/2 ts Juniper berries; dried
1 Bay leaf; dried, crumbled 6 Thyme; sprigs of, leavesonly
8 Cloves; whole
NOTE: This is for 25 lb s of any kind of meat. Mix well then crush or
pound in a mortar and use as Salt in brines or for dry Salting.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Flemish Beef Stew
Categories: Meats, Main dish
Servings: 4
2 oz Chopped salt pork 1 Bay leaf
1 lb Beef chuck in chunks 1 ts Thyme
3 Onions thinly sliced into 3 tb Dijon mustard
1 ts Flour 1 French bread (stale)
1 1/2 tb Vinegar 2 c Stout or porter
1 Parsley spring 1 tb Packed brown sugar
Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat
dry. Transfer to heavy large skillet and cook over medium flame until
lightly browned. remove from skillet using slotted spoon and reserve for
use in salads or other dished. Increase heat to medium high. Add beef to
skillet in batches (do not crowd) and cook until well browned on all sides,
turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add
onions to skillet reduce heat slightly and cook until deep golden brown
about 10 minutes, stirring occasionally. Blend in flour and cook about 30
seconds, watching carefully so flour does not burn. Add stout and stir,
scraping up any browned bits. Bring mixture to boil. Pour over beef.
Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and
simmer mixture for 30 minutes. Spread mustard over bread.
Press bread into stew. Cover and cook until meat is tender, about 1
hour. remove bay leaf and discard. Serve immediately. Serve with
boiled potatoes, green salad and beer.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Florida Key Lime Pie
Categories: Pies, Desserts
Servings: 8
-------------c-------------- 1 1/4 c Graham cracker crumbs
2 tb Sugar 1/3 c Butter, melted
-------------f-------------- 5 Large egg yolks
1/2 c Freshly squeezed lime juice 1/3 c Sugar
1/8 ts Salt 2 tb Coarsely grated lime peel
2 1/2 c Heavy cream 1 Small lime,sliced,optional
Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham
cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press
mixture firmly and evenly over bottom and sides of pie plate; bake 10
minutes until browned.Cool completely on wire rack. Prepare filling: In top
of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar
and salt until well blended.Set over simmering water;cook about 5
minutes,stirring constantly until mixture is thick enough to coat back of
metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate
mixture about 45 minutes until cool.Meanwhile,in large bowl with electric
mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped
cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon
filling into prepared crust;refrigerate at least 2 hours until set. To
serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle
cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Flour Tortillas
Categories: Mexican, Breads
Servings: 12
4 c All purpose flour 1 1/2 ts Salt
1 1/2 ts Baking powder 4 tb Lard or shortening
1 1/2 c Warm water
Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in
the center and add water, a small amount at a time, to form a dough. Knead
dough in bowl until smooth and elastic. Cover and wet aside for ten
minutes. Form dough into egg-sized balls and flatter between palms. With
rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick.
Cook on preheated ungreased skillet over medium high heat, apprx. two min.
per side, until tortilla looks slightly speckled. Cover with a clean towel
to keep warm and soft until served. The tortillas may be cooled and stored
in plastic bags in the freezer for later use.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fluffy Strawberry Pie
Categories: Pies, Desserts
Servings: 6
1 pk 4 serving strawberry gelatin 3/4 c Cold milk
3/4 c Boiling water 3 1/2 c Cool whip whipped topping
1/2 c Ice cubes 1 pt Strawberries,hulled & sliced
1 pk Vanilla instant pudding 1 Baked 9" pie shell,cooled
Completely dissolve gelatin in boiling water.Add ice cubes and stir until
melted.Prepare pie filling mix with 3/4 cup milk as directed on package fad
about 2 minutes.Blend in gelatin.Chill,if necessary,until thickened.Fold in
2 cups of the whipped topping and strawberries.Pour into crust.Freeze 1
hour or chill in refrigerator 3 hours before serving.Garnish with remaining
whipped topping and additional strawberries,if desired.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Four-layer Lemon Pie
Categories: Pies, Desserts
Servings: 8
----------first l----------- 1 1/2 c Flour
1/2 c Vegetable oil 2 tb Sugar, (heaping)
5 tb Milk ----------second l----------
8 oz Cream cheese, softened 4 oz Whipped topping
1 c Powdered sugar ----------third l-----------
6 oz Instant lemon pudding mix 3 c Milk
----------fourth l---------- 4 oz Whipped topping
First Layer: Mix all ingredients together and pat into a pie pan. Bake in a
preheated 400 degree oven until browned,8 to 10 minutes. Second Layer: Beat
together and pour into pie shell.Chill. Third Layer: Mix until thickened
and pour on cream cheese layer.Chill. Fourth Layer: Cover pie with 4 oz.
whipped topping.Chill until serving time
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---------- Recipe via Meal-Master (tm) v7.04
Title: Frankfuter Bohnensuppe (bean Soup With Frankfurter
Categories: German, Soups
Servings: 4
1 lb Navy beans; dried 8 c Water
3 c Beef broth 1 Carrot; chopped
1 Celery, chopped 4 Bacon; strips, cubed
2 Onions; small, chopped 1 ts Salt
1/4 ts Pepper; white 6 Frankfurters, sliced *
2 tb Parsley; chopped
* Note: Use the real Frankfurters in this recipe and not the hot dogs!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Soak beans overnight. In a 3-quart saucepan bring beans, water and beef
froth to a boil. Cook for about 1 hour. Add carrot and celery and
continue cooking for 30 minutes. In a separate frypan cook the bacon until
transparent. Add the onions; cook until golden. Set aside. Mash soup
through a sieve or food mill. Return to pan and add the bacon onion
mixture, salt and pepper. Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Franks Place (crawfish 'etouff'ee)
Categories: Cajun
Servings: 4
1/4 c Butter or margarine 1 c Tomatoes, chopped
3 tb Flour, all-purpose 2 c Crayfish meat
1 1/2 c Onions, minced 1/4 c Parsley, chopped
1/2 c Green onion 1 ts Salt
1/2 c Celery, chopped 1/2 ts Black pepper
2 Garlic cloves, minced 1/2 ts Pepper, cayenne
1 ts Tomato paste 2 c Rice, hot cooked
2 c Fish stock (from heads and Tails of fish or crawfish)
1. Melt Butter in alrge saucepan over low heat; remove from heat and
stir in flur until smooth. 2. Return to heat and cook, stirring, for 10
minutes, until roux is dark brown. 3. Stir in chopped white and Green
Onions, Celery and Garlic; cook about 10 minutes. 4. Add Tomato paste to
fish stock; stir into Onion mixture. 5. Add Tomatoes, Crayfish, Parsley and
seasonings; cover and simmer 20 minutes. 6. Serve over hot rice.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fred Drexel's 1981 Winning Recipe Chili
Categories: Meats, Mexican
Servings: 4
2 1/2 lb Beef brisket, 1" cubes Beef bouillon cube
1 lb Lean pork, ground 12 oz Budweiser beer
Large onion, chopped fine 1 1/4 c Water
2 tb Wesson oil 6 tb Chili powder
3 x Garlic cloves, minced 2 1/2 tb Ground cumin
2 tb Diced green chilies 1/8 ts Dry mustard
8 oz Tomato sauce 1/8 ts Brown sugar
Salt and pepper to taste Oregano, pinch
In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot
Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir
well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is
thick and bubbly. Stir occasionally. Manhattan Chili Co., NYC
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Fried Rice (chow Fun)
Categories: Ethnic, Main dish
Servings: 4
3 c Cooked rice 3 Bacon strips
3 Slightly beaten eggs 1 1/4 c Meat, finely diced
2 Green onion; finely chopped 1/2 lb Fresh bean sprouts (optional
6 Mushrooms, sliced Salt to taste as needed
Dash black pepper 2 tb Soy sauce
Cook bacon til lightly browned but not crunchy and set aside. Add beaten
eggs to bacon drippings and scramble. Remove and chop very fine. Add
cooked rice and fry for approx. 5 minutes stirring constantly then add
remaining ingredients; mix well and continue cooking for 10 minutes longer.
Serve piping hot. NOTE: Use your favorite meats; pork, chicken, ham, beef,
or shrimp, or experiment with whatever tastes good to you.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fried Shrimp Balls
Categories: Ethnic, Appetizers, Fish/sea
Servings: 4
1 lb Fresh shrimp 4 Water chestnuts chopped fine
1/2 c Bamboo shoots chopped fine 1/4 ts Fresh chopped ginger
1 ts Salt 1 tb White wine
2 ts Corn starch 1 Egg white
Deep frying oil
Prepare shrimp by cleaning thoroughly and removing shell, legs and devein.
Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon
of the mixture and shape into balls. Heat oil in a deep pot or skillet and
deep fry shrimp balls until Golden Brown. Remove from oil and place onto
paper towells to drain excess oil. Serve Hot
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---------- Recipe via Meal-Master (tm) v7.04
Title: Frijoles Refritos (refried Beans)
Categories: Mexican, Main dish
Servings: 6
2 c Cooked beans 3 tb Lard or bacon drippings
1/2 c Grated longhorn cheese
Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and
simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this
along with green chili and/or salsa is a great burrito filling.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Frittata Ranchera
Categories: Main dish
Servings: 5
3 tb Butter or margarine, melted 1/2 c Chopped onion
1/2 c Chopped green bell pepper 3/4 c Cubed cooked ham
2 c 15 oz ranch style beans 8 Eggs
2 tb Water
Saute onion and green pepper in 1 tablespoon butter; stir in ham and
beans. Heat to warm; remove from sillet. Meanwhile, beat together eggs
and water. Heat remaining butter in skillet until just hot enough to
sizzle; add eggs. Cook over low heat until eggs are set. Pour heated bean
mixture evenly over eggs; cover tightly. Cook until eggs reach desired
doneness. Cut into wedges to serve. Serves 4-6
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---------- Recipe via Meal-Master (tm) v7.04
Title: Frosty Pumpkin Ice Cream Pie
Categories: Pies, Desserts
Servings: 10
1 qt Vanilla ice cream 1 c Canned pumpkin
1/4 c Granulated sugar 1 ts Pumpkin pie spice
1 9" baked graham crust 1 c Heavy cream,stiffly beaten
Walnut chocolate candies,opt
In large bowl,working quickly,combine ice cream,pumpkin,sugar and pumpkin
pie spice;stir gently but thoroughly to blend. Spread ice cream mixture
evenly in prepared crust;freeze until firm,at least 1 hour or overnight.To
serve:Swirl whipped cream decoratively around edge of pie;top with walnut
shaped chocolate candies,if desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Frosty Ricotta Cheese Pie
Categories: Pies, Desserts
Servings: 6
1 c 6oz orange juice concentrate 1 pt Vanilla ice cream,softened
1 c Ricotta cheese 2/3 c Raspberry jam
3 c Non dairy whipped topping 2 Graham cracker pie crust
1/8 ts Orange food coloring (opt.)
In a large mixing bowl,beat frozen orange juice concentrate for about 45
seconds.Spoon in softened ice cream and blend.Fold in whipped
topping,Ricotta cheese and food coloring,if desired. Blend until
smooth.Place bowl in the freezer for 15 to 20 minutes until mixture will
mound.Carefully,spread 1/3 cup raspberry jam over bottom of each pie
crust.Spoon Ricotta mixture into crusts; do not over
fill.Cover,loosely,with several layers of plastic wrap and freeze until
firm,at least 6 hours or overnight.Let stand for 20 to 30 minutes at room
temperature before serving.Garnish with peach slices,raspberries and mint
sprigs,if desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Frozen Citrus Pie
Categories: Pies, Desserts
Servings: 6
1 c 6 oz. lemonade concentrate 1 pt Vanilla ice cream,softened
3 1/2 c Thawed whipped topping 1 Ready graham cracker crust
Yellow food coloring,opt.
Place concentrate in large mixing bowl and beat about 30 seconds.
Gradually,spoon in ice cream and blend.Fold in whipped topping and add food
coloring,whipping until smooth.Freeze,if necessary,until mixture will
mound.Spoon in pie crust.Freeze until firm,at least 4 hours.Store any
leftover pie in freezer.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fruit Topped Cheese Pie
Categories: Pies, Desserts
Servings: 6
1 pk 8 oz. cream cheese,softened 1/3 c Sugar
1 3/4 c Cool whip whipped topping 1 Graham cracker crumb crust
1 c Canned cherry pie filling
Beat cheese and sugar until creamy.Mix in topping.Spoon into the crust;add
pie filling around the edge of the pie.Chill at least 3 hours.Garnish with
additional whipped topping,if desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fudge Pecan Pie
Categories: Pies, Desserts
Servings: 8
1 9" unbaked pie shell 1/3 c Butter or margarine
1/3 c Hershey's cocoa 2/3 c Sugar
1/4 ts Salt 3 Eggs,slightly beaten
3/4 c Light corn syrup 1 c Chopped pecans,optional
1 c Pecan halves
Heat oven to 375 degrees.Melt butter over low heat;add cocoa and stir until
smooth.Remove from heat;cool slightly.Stir in sugar,salt,eggs and corn
syrup.Blend thoroughly.Stir in chopped nuts,if desired.Pour into unbaked
pie shell.Place pecan halves over top.Bake for 40 minutes.Cool.Let stand 8
hours before serving.Garnish with sweetened whipped whipping cream or
whipped topping.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Garlic Mayonnaise Dip
Categories: Appetizers, Dips, Vegetables
Servings: 4
1 ts Garlic; minced 1/4 c Green onion; finely chopped
1/4 c Olive oil 2 c Mayonnaise
Mix the garlic, chopped green onion tops and bottoms, and the oil
thoroughly. Add the mayonnaise and blend the mixture well, until the oil
is absorbed into the mayonnaise. Cover and chill. Makes about 2 1/2 cups
of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato
Skins, Roast Beef, Turkey
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---------- Recipe via Meal-Master (tm) v7.04
Title: Georgia Peach Pie
Categories: Pies, Desserts
Servings: 10
-------------c-------------- 2 c All-purpose flour
1/4 ts Salt 3/4 c Butter
-------------f-------------- 8 Peaches,peeled,1" slices
1/2 c Sugar 1/4 c All-purpose flour
2 tb Freshly squeezed lemon juice 1 ts Grated lemon peel
2 tb Milk
Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry
blender or two knives,cut in butter until mixture resembles coarse
crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour
mixture;toss with fork to blend lightly but evenly.When mixture forms
ball,knead gently 2 or 3 times.Divide dough in half.On lightly floured
surface roll our half dough to 12" circle;fit into 9" pie
plate;trim,leaving 1" overhang.Roll out remaining half dough to 12"
circle;using sharp knife cut circle into ten strips,each about 1" wide;set
aside.Heat oven to 375 degrees. Prepare filling: In large bowl,combine
peaches,sugar,1/4 cup flour,lemon juice and grated peel;toss well.Pour
filling into prepared crust.Arrange reserved strips of dough in lattice
pattern over filling;trim strips to match lower of crust overhang.Dampen
overhang lightly with water;turn up over ends of strips and seal.Flute edge
decoratively.Brush lattice strips and edge of crust with milk;bake 50
minutes until bubbling and crust is golden brown.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Ginger Vinaigrette
Categories: Sauces
Servings: 12
1 tb Ginger, minced 2 tb Shallot minced
1 tb Vinegar rice wine 2 tb Lime juice
2 ts Soy sauce 1/4 c Oil, olive
1/2 ts Oil, sesame Pepper black to taste
Combine all ingredients and whisk to blend well. Makes about 1/2 cup. Store
in refrigerator for a short period. Serve with hearty salads, fish, beef,
or vegetable chunks.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Gingered Chinese Noodle Soup
Categories: Soups, Main dish, Ethnic
Servings: 3
3 oz Cellophane noodles 1 c Shredded watercress leaves
2 tb Vegetable oil 1/2 c Thinly sliced mushrooms
1 Medium onion, sliced 1 c Snow peas
2 Thin carrots sliced diagonal 1 ts Oriental sesame oil
1 ts Minced fresh ginger 1 ts Rice vinegar
3 c Chicken stock 2 Green onions thinly sliced
1 1/2 c Water 1 tb Soy sauce
1 c Ham cut into julienne
Put cellophane noodles in large bowl. Cover with boiling water. Let
stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet
over medium high heat. Add onion and carrots and stir fry 3 minutes. Add
garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce.
Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles.
Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow
peas, cover and let steep until vegetables are crisp tender about 3
minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust
seasoning. Serve in deep bowls, sprinkle with green onions.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Golden Apple Pie With Rum Sauce
Categories: Pies, Desserts
Servings: 6
7 Apples, golden delicious 1/4 c Brown sugar
2 tb Flour 1/2 ts Cinnamon
1/4 ts Salt 1/8 ts Nutmeg
Pastry for a 2 crust 9" pie 1/4 c Chopped nuts
2 tb Rum 2 tb Butter
Combine apples with brown sugar,flour,spices and salt.Place in a 9" pastry
lined pie plate.Flute edges of crust.Sprinkle apples with nuts and rum;dot
with butter.Roll out remaining pastry.Cut into 3/4" strips.Arrange strips
in a lattice pattern,atop of pie. Bake @ 425 degrees for 50 to 60 minutes
or until apples are tender.Cover top of pie with foil part way through
baking time to prevent over browning of crust.Serve with Rum Sauce. RUM
SAUCE: Combine 1 cup sugar,3/4 cup water and 1/2 tsp. of cinnamon in medium
size saucepan.Bring to a boil.Boil 5 minutes over medium high heat,stirring
constantly.Gradually,blend together 2 tbsp. cornstarch and a 1/4 cup of
cold water.Stir into hot sugar mixture.Cook and stir until thickened.Stir
in 1/2 cup rum;cool slightly.Serve warm with pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Grand Prize Winning Maple Walnut Mousse Pie
Categories: Pies, Desserts
Servings: 8
3 Eggs,separated 1/8 ts Salt
3/4 c Maple syrup 2 c Kool whip
1 c Walnut meats,chopped 2 tb Semi-sweet chocolate,shaved
1 Chocolate crumb pie shell
Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of
double boiler until yolk mixture thickens.Cool. Beat egg whites until
stiff.Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a
folding motion.Fold in 3/4 cup of the nut meats.Scrape into baked pie
shell.Cover with remaining whipped topping.Sprinkle with remaining nut
meats and chocolate shavings.Freeze for a minimum of four hours.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Greek Stew
Categories: Ethnic, Main dish
Servings: 6
3 lb Stew meat, chopped 1 Clove garlic, diced
5 tb Butter 1 1/2 c Water
Salt 1 Bay leaf
Pepper 2 lb White onions, sm
1 Onion, chopped 1/2 lb Mushrooms, sliced
1 6 oz can tomato paste 3/4 lb Jack cheese, grated
2 tb Red wine vinegar
In a heavy kettle, brown meat in butter. Season lightly with salt and
pepper. Add chopped onion and saute until clear. Mix in tomato paste,
vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1
hour, adding additional water as needed. Add white
onions and mushrooms. Cover and simmer 1 more hour or until meat and
onions are tender. Add cheese, cover and cook 5 minutes, or until cheese
melts.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Green Chile Sauce
Categories: Mexican, Sauces
Servings: 4
2 tb Oil or lard 1 Clove garlic (optional)
1/2 c Minced onion (optional) 1 tb Flour
1 c Water 1 c Diced green chili
1 Salt to taste
In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with
wooden spoon. Add water and green chili. Bring to a boil and simmer,
stirring frequently, for 5 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Green Chili With Pork
Categories: Meats, Mexican
Servings: 6
1/2 c Olive oil 5 c Chicken stock or canned brot
4 c Onions, chopped, yellow 28 oz Tomatoes, italian plum,
8 x Garlic cloves, chopped 8 x Jalapeno peppers,
Potato, peeled and grated Fresh stemmed and minced
12 x Poblano chilies (1 1/2 lb), 3 x Carrots, sliced crosswise,
1/2" pieces 28 oz Green chilies,
1 1/2 tb Oregano, dried 3 lb Pork,boneless shoulder,
1/2" cubes
In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the Oil
over medium heat. Add Onions, Garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes. Stir in Oregano and Pork
cubes and cook until Pork has lost its pink color, about 20 minutes. Stir
occasionally. Stir in the chicken stock, 1 tsp of Salt, crushed Tomatoes
and the grated potato. Bring to a bOil, then lower the heat and cook
partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano
into 1/2" strips. Add them to the Chili and cook , stirring often, for
another 30 to 45 minutes or until the Pork is tender and the Chili is
thickened to your liking. Taste for correct seasonings and let cook
another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a
serving fork and turn over a gas burner until thoroughly charred. Wrap
Chilies in a paper bag after you roast them. When cool, rinse under cold
running Water, rubbing off the burned skin. Pat dry and de-stem Chilies.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Green Chilies Rellenos (stuffed Green Chili)
Categories: Mexican, Main dish, Vegetables
Servings: 5
10 Green chili peppers 10 oz Longhorn or jack cheese
-----------batter----------- 1 c All-purpose flour
1 ts Baking powder 1/2 ts Salt
3/4 c Cornmeal 1 c Milk
2 Eggs, slightly beaten
Cut cheese into slices 1/2" thick and the length of the chili. Make a small
slit in chili just big enough to insert cheese(you can also poke in some
slivers of onion at this point). Dip in batter and fry in hot oil or lard
until golder brown. Drain and serve. May be garnished with green chili
sauce if desired. To make batter, combine flour, baking powder, salt and
cornmeal. Blen milk with egg;then combine milk and egg mixture with dry
ingredients. Add more milk if necessary for smooth batter. Using a spoon,
dip stuffed chilies in batter.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Green Tomato Minced Meat
Categories: Pies, Desserts
Servings: 6
1 lb Cubed stew beef 1/2 c Suet
20 Green tomatoes, cored 18 Tart apples,peeled
1 1/2 lb Raisins 3 tb Cinnamon
3/4 c Any sweet fruit juice 3/4 c Minced citron
6 tb Orange rind 3 ts Salt
1 tb Cloves 1 1/2 ts Allspice
1 ts Ginger 1 c Beef stock
Brandy,if desired
1/2 to 1 t nutmeg Cover meat with water and simmer until tender.Force
meat,suet, tomatoes and apples through coarse food chopper.Add remaining
ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3
hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if
desired.Seal.Store in cool place.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Grilled Chicken Dijonnais
Categories: Poultry, Main dish
Servings: 6
1/2 c Oil 1/4 c Fresh lemon juice
1/2 ts Ground pepper 6 Chicken breasts halves
3 tb Tarragon vinegar Skinned and boned
2 tb Dry white wine 1 ts Dried tarragon
1/2 ts White pepper 1 c Butter
2 tb Strong dijon mustard Lemon slices
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---------- Recipe via Meal-Master (tm) v7.04
Title: Grilled Garden Pizza
Categories: Main dish, Appetizers, Low-cal
Servings: 4
2/3 c Warm water 1 pk Active dry yeast
1 tb Olive oil 2 ts Sugar
1 1/3 c All-purpose flour 3/4 c Quick or old-fashioned oats
1/4 c Romano cheese 1/2 c Green pepper, sliced
1/2 c Red onion, thinly sliced 1/4 c Chopped fresh basil or
2 Cloves of garlic 4 ts Dried basil
2 c Plum tomatoes, thinly sliced 1 1/2 c Shredded part-skim mozarella
Combine first 4 ingredients; let stand 10 minutes or until foamy. In
mixer bowl, combine flour and uncooked oats. On low speed of electric
mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough
will be soft.) Knead on floured surface 5 times. Place in medium bowl
sprayed with no-stick cooking spray, turning once to coat. Cover; let rise
in warm place 30 minutes or until almost doubled. Punch dough down; divide
into 4 portions. On floured sureface pat each into 6 inch circle. Grill
over medium hot coals 2 to 4 monites or until bottom is golden brown.
Remove from grill. On rbowned side, layer remaining ingredients in order
listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is
golden brown and cheese begins to melt. To bake in oven: Heat overn to 425
degrees. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat
each portion or dough into 6-inch circle onto prepared sheet. Layer with
Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes.
Bake 25 minutes or until crust in golden brown. Sprinkle immediately with
remaining cheese.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Guacamole Salad
Categories: Mexican, Salads, Appetizers
Servings: 4
5 Large avocados 1 Medium garlic clove, minced
1 Medium tomato, chopped 4 oz Can chopped green chili
2 1/2 tb Lemon or lime juice 1 ts Salt
Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add
remaining ingredients, mixture will be chunky. To prepare individual
salads, spoon mixture on shredded or whole lettuce leaves. Top with diced
tomato for garnish and serve with tortilla chips. If made ahead of time,
save pit and put in dip until time to serve to prevent darkening. NOTE:
This is my own recipe and the chili can be adjusted to taste. Also, I
sometimes replace the tomato and green chili with salsa.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hamburger Patties
Categories: Main dish, Meats
Servings: 4
1 lb Lean hamburger 1 Small onion, chopped
1 Slice bread, cubed 2 tb Catsup
1/2 ts Salt 1 1/2 ts Prepared mustard
1 ts Worcestershire sauce 1 ts Prepared horseradish
Mix all ingredients. Shape into 4 patties, about 3 1/2 inches in diameter.
Place in square baking dish 8 x 8 x 2-inches. If desired, brush each patty
with additonal catsup. Cover loosely and microwave on high (100%) 5
minutes; turn dish one-quarter turn. Microwave until done, 2 to 3 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hearty Vegetable Beef Soup
Categories: Soups, Main dish, Meats
Servings: 8
2 lb Stew beef, cubed 1 1/2 c Corn
3 1/2 qt Water 2 Onions, sliced
1 Onion, chopped 1 Large potato, cubed
1 tb Salt 1 c Spinach, chopped
1/2 ts Thyme 1 c Green beans, chopped
1/2 c Split peas 1 c Green peas
6 Carrots; sliced 1 c Lima beans
3 c Celery, diced 1 c Ketchup
1 Green pepper, diced 2 tb Parsley, chopped
3 Medium tomatoes, cubed
In large kettle, cover beef with water and add chopped onion, salt,
thyme. Bring to boil. Skim fat from surface. Add split peas, cover
and simmer over low heat, 3-4 hours. Add all remaining
ingredients. Cover and simmer 30 minutes. Adjust seasoning.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hershey Bar Pie
Categories: Pies, Desserts
Servings: 6
1 Graham cracker pie crust 1/2 c Milk
6 1.35 oz. hershey bars w/nuts 21 Large marshmallows (18-24)
1/2 pk 9 oz. whipped topping
Place milk,candy bars and marshmallows in top pan of double boiler.Melt.(or
just use a large pan set in a pan of boiling or simmering water.Chocolate
will stick and burn if pan is next to the burner.) When melted,set out of
water to cool completely.Fold topping into chocolate.Pour into pie crust
and chill in refrigerator for at least 3 hours or until ready to serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Honey Crunch Pecan Pie
Categories: Pies, Desserts
Servings: 6
----------crisco c---------- 1 1/3 c All-purpose flour
1/2 ts Salt 1/2 c Butter flavor shortening
4 tb Cold water -------------p--------------
4 Eggs,slightly beaten 1/4 c Brown sugar,packed
1/4 c Granulated sugar 1 c White corn syrup
1/2 ts Salt 1 ts Vanilla extract
1 tb Bourbon 2 tb Butter, melted
1 c Chopped pecan nuts ----------crunch t----------
1/3 c Brown sugar,packed 3 tb Butter
3 tb Honey 1 1/2 c Pecan halves
Preheat oven to 350 degrees.For crust:Combine flour and salt in mixing
bowl.Cut in shortening with pastry blender or 2 knives until mixture is
uniform.Sprinkle in water,1 tbsp. at a time, until dough forms a ball. On
lightly floured surface,roll crust into circle 1/8" thick and about 1 1/2"
larger than inverted 9" pie plate.Gently,ease dough into pie plate,being
careful not to stretch the dough.Fold pastry edge under to make double
thickness around rim.Flute as desired. For Filling:Combine all ingredients
except pecans.Mix well.Fold in chopped pecans;spoon filling into unbaked
pastry shell.Bake @ 350 degrees 50 to 55 minutes.During last 30 minutes of
baking,cover edge of pastry shell with aluminum foil to prevent over
browning. For Topping:Combine sugar,butter and honey in medium saucepan.
Cook over medium heat until sugar dissolves,about 2 to 3 minutes. Stir
constantly.Add pecan halves.Stir until pecans are well coated. During last
10 minutes of baking,remove pie from oven;spread crunch topping evenly over
top.Return pie to oven;bake remaining 10 to 12 minutes or until topping is
bubbly and golden brown.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hoosier Harvest Apple Pie
Categories: Pies, Desserts
Servings: 6
-------------c-------------- 2 c All-purpose flour
2 ts Granulated sugar 1 ts Salt
3/4 c Butter flavor shortening 1/4 c Cold water
1 Small egg,lightly beaten 1 1/2 ts Apple cider vinegar
Sugar and cinnamon -------------f--------------
1/3 c Firmly packed brown sugar 1/3 c Granulated sugar
1/2 ts Cinnamon 1 tb Butter flavor shortening
6 c Peeled,sliced tart apples 3 tb Apple cider, fresh
-------------g-------------- Milk
Granulated sugar
Heat oven to 375 degrees.For crust: Combine flour,granulated sugar and salt
in a bowl.Cut in butter flavor shortening,using a pastry blender or 2
knives until all flour is blended in to form pea size chunks.Combine
water,egg and vinegar.Pour into flour mixture.Mix lightly with a fork until
dough form a ball.Divide dough in half.press between hands to form two 5 to
6" pancakes. Wrap in plastic or aluminum foil.Refrigerate. Flour rolling
surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1"
larger than upside down 9" pie plate. Loosen dough carefully.Fold into
quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For
Filling: Combine brown sugar,granulated sugar,flour and cinnamon.Cut in
butter flavor shortening with a fork until crumbs form.Toss apples with
crumb mixture.Pour into unbaked pie shell. Sprinkle cider over filling.
Roll top crust same as bottom.Use a cookie cutter to make a cut out in the
center.Remove cut out.Sprinkle lightly with sugar and cinnamon.Bake
separately.Place on top of pie halfway through the baking time.Moisten edge
of bottom crust.Lift top crust onto the filled pie.Press edges together.Cut
even with the edge of pie plate.Use tiny apple cutter to make vents in top
crust for escape of steam.Use cutter to make additional tiny apple cut outs
from extra pastry.Brush rim with water.Press apple cut outs gently in place
all around edges. For Glaze: Brush top with milk.Sprinkle with the
granulated sugar.Bake @ 375 degrees for 30 to 40 minutes.Cover edge of pie
with foil the last 10 minutes,if necessary to prevent over browning.Cool
until barely warm or to room temperature before serving.Makes one 9" pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hot And Spicy Shrimp
Categories: Cajun, Main dish, Fish/sea
Servings: 4
1 lb Butter 2 ts Fresh ground black pepper
1/4 c Peanut oil 2 Bay leaves, crumbled
3 Cloves garlic, chopped 1 tb Paprika
2 tb Rosemary 2 ts Lemon juice
1 ts Chopped basil 2 lb Raw shrimp in their shells
1 ts Chopped thyme Salt
1 ts Chopped oregano 1 Small hot pepper chopped or
2 tb Ground pepper, cayenne
Shrimp should be of a size to number 30-35 per pound. Melt the Butter and
Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay
leaves, Paprika, and Lemon juice, and bring to a bOil. Turn the heat down
and simmer 10 minutes, stirring frequently. Remove the dish from the heat
and let the flavors marry at least 30 minutes. This hot Butter Sauce can
be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat
the Sauce, add the shrimp, and cook over medium heat until the shrimp just
turn pink, then bake in the oven about 30 minutes more. Taste for
seasoning, adding Salt if necessary.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hot Cajun Mustard
Categories: Sauces, Cajun
Servings: 12
3 ts Dijon mustard 3 ts Flour plain white
3 ts Mustard powder 1 ts Horseradish grated
1/2 ts Pepper white 1 ts Sugar caster
1/4 ts Salt 5 oz Water; hot
Combine all ingredients EXCEPT water and mix well. Then add the water, mix
well and simmer for 2 minutes. Remove from heat and allow to cool to room
temperature. Transfer to an air-tight jar and store sealed, in the
refrigerator. Serve with Steak and hamburgers
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hot Tomato Sauce
Categories: Sauces
Servings: 12
2 tb Oil, olive 2 ts Garlic minced
1 ts Ginger, minced 1 c Onion, chopped
1 c Tomatoes (28oz) whole+puree 1 ts Sambal oelek
1 ts Soy sauce
Heat the olive oil in a large saucepan. Add the garlic and gingerroot and
cook briefly then add the onion and cook until soft. Add the tomatoes and
puree breaking up the tomatoes with a wooden spoon. Reduce heat and simmer
for 15 minutes then add the sambal and soy sauce and simmer for 15 more
minutes. Run the sauce through the coarse blade of a food mill and save
until needed. To serve, reheat and correct seasonings to taste. Makes 2 3/4
cups. For a milder sauce, reduce the sambal. May be stored for brief
periods if refrigerated. Serve with Cabbage Rolls, Spaghetti, Steamed Fish.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hotter Than Heck Horseradish Dip
Categories: Appetizers, Dips, Vegetables
Servings: 6
4 ts Horseradish; prepared 1 ts Garlic powder
2 c Sour cream 1 ts White pepper
Mix the horseradish and garlic powder blending well. Add the sour cream
and the white pepper, again blending well. Cover and chill. Makes about 2
1/4 cups of dip. SUGGESTED DIPPERS: Rolls Of Sliced Roast Beef, Steamed
Cauliflower, Bell Peppers, Potato Chips, Snow Peas
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---------- Recipe via Meal-Master (tm) v7.04
Title: Huckleberry Pie
Categories: Pies, Desserts
Servings: 6
3 c Fresh or frozen huckleberrie 1 c Grated apple
1 c Sugar, (scant) 2 tb Flour
1/2 ts Almond extract Dash of salt
1 Pastry for double crust pie
* This does not alter the flavor, but stretches the berries Measure
ingredients into a two quart mixing bowl and mix well.Pour into unbaked pie
shell.Cover with top crust and bake @ 375 degrees for about one hour or
until nicely browned.Makes one 9" pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Illinois Apple Pie
Categories: Pies, Desserts
Servings: 6
-------------c-------------- 2 c Level cups all-purpose flour
1/4 ts Salt 1 c Evel cup crisco shortening
1/2 c Ice water 1/4 c Milk
1/4 c Sugar, white ----------apple f-----------
6 c Tart apples,peeled & sliced 1/2 c Sugar
1/2 c Brown sugar 1 ts Cinnamon
2 tb Lemon juice 1/4 ts Salt
1/4 ts Nutmeg 1 tb Butter
Preheat oven to 450 degrees.For crust,combine flour and salt in mixing
bowl.Cut in shortening with pastry blender or 2 knifes until mixture is
uniform.Add water;toss lightly with a fork until dough forms a ball.Divide
dough into 2 parts. On lightly floured surface,roll bottom crust into
circle 1/8" thick and about 1 1/2" larger than inverted 9" pie
plate.Gently, ease dough into pie plate,being careful not to stretch
dough.Trim edge even with pie plate. For apple filling:Combine all
ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie
shell. Use remaining half of dough to roll top crust,as instructed for
bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold
top edge under bottom crust;flute as desired.Cut slits or design in top
crust to allow steam to escape.Brush top crust with milk;sprinkle with
white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350
degrees;bake an additional 25 to 30 minutes or until crust in golden
brown.Cool and serve .
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---------- Recipe via Meal-Master (tm) v7.04
Title: Irish Loin Of Pork With Lemon And Herbs
Categories: Meats, Main dish
Servings: 8
6 lb Boneless pork loin 1/2 c Chopped parsley
1/4 c Minced onion 1/4 c Finely grated lemon peel
1 tb Basil 3 Garlic cloves crushed
3/4 c Olive oil 3/4 c Dry sherry
Pat pork dry. Score well with sharp knife. Combine parsley, onion,
peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into
pork. Wrap in foil and refrigerate overnight. Let pork stand at room
temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush
pork with remaining olive oil. Set on rack in shallow pan. Roast until
meat thermometer inserted in thickest part of meat registers 170 degrees F,
about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry
into pan juices. Cover and cook over low heat 2 minutes. Pour into
sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon
slices. Serve sauce separately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Islamorada Key Lime Pie
Categories: Pies, Desserts
Servings: 6
1 c Condensed milk 6 Eggs,separated
1/2 c Key lime juice 1 tb Cream of tartar
1 c Sugar 1 10" or 2 8" pie crusts
Whip together condensed milk and separated egg yolks until light and creamy
at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let rotate at low
speed for about 1 second.Fold a few times with a rubber spatula.Pour into
baked pie shell.Let stand. Beat separated egg whites with cream of tartar
for a full five minutes.Add sugar.Beat another full five minutes.Spread on
top of pie.Brown in oven at 350 degrees.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Japanese Fruit Pie
Categories: Pies, Desserts
Servings: 6
1 Cube margarine,melted,cooled 1 c Sugar
2 Eggs,beaten 1/2 ts Vinegar
1 ts Vanilla extract 1/2 c Chopped dates
1/2 c Coconut 1/2 c Chopped nuts
1 Unbaked pie shell
Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in
dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45
to 50 minutes or until brown.Makes 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Jay Pennington's Just Plain Good Chili
Categories: Mexican, Hamburger
Servings: 16
Oil 3 x Garlic cloves, fine chopped
3 x Onions, med, finely chopped 2 Jars Chili powder, (3oz)
2 x Green peppers, fine chopped Jalapeno chili,
3 x Celery, stalks fine chopped 8 lb Beef, coarsely ground
2 tb Salt 1 c Tomato paste, (6oz)
Oregano 2 c Tomatoes, (1lb-13oz) stewed
Garlic salt 2 c Tomato sauce, (1lb)
4 x Coarsely ground pepper 1 c Chile salsa, (7oz)
Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green
Peppers and Celery 10 min.. Add meat and cook 10 min or until brown. Stir
in tomatopaste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic, Chili
powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min, season
to taste with Garlic Salt and Pepper, then simmer2 1/2 hours. Stir every
10-15 min.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Jiffy Butter Pie Crust
Categories: Pies, Desserts
Servings: 6
2 c All-purpose flour 3/4 ts Salt
2/3 c Butter, chilled,into 8 piece 1 Yolk of large egg
This rich,all-butter recipe makes two single piecrusts or one double crust
pie;margarine may be substituted for butter,if desired. In a large
bowl,combine flour and salt.With pastry blender or two knives,cut in butter
until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3
tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour
mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon
water,if necessary,until dough begins to form a ball.Knead dough gently 2
or 3 times;flatten into disk shape. TO MAKE SINGLE CRUST:On lightly floured
surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie
plate;trim, leaving 1" overhang.Dampen underside of hangover with water;
turn under;flute edges or make decorative edging as described below.Place
in freezer 10 minutes.Note:Depending on depth of edge or type of edging
used for crust,you may need up to full recipe dough.Any unused dough can be
frozen,tightly wrapped, for up to 2 months. TO MAKE DOUBLE CRUST:Roll out
dough as for single crust pie; fit into pie plate;trim.Roll out remaining
dough to 11 to 12" circle;fit over top of pie;trim,leaving
1"overhang.Dampen edges of pastry with water;press together or turn under;
flute edge .Cut vents for steam in center of top crust. PREBAKED PIE
SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce
package piecrust mix according to package directions.Roll out half
dough;fit into 9" pie plate; prepare single crust as directed.After
fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust
with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and
beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool
completely on wire rack before filling.Makes one 9"pie shell. ROPE EDGE Fit
and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1
1/2" overhang.Dampen overhang with water; roll under to make high standing
edge.Press right thumb into pastry edge at an angle;press and squeeze
pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to
make ropelike edging. LEAF EDGE Fit and shape pastry crust as in Jiffy
Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With
sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry
scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with
water;place leaves in slightly overlapping pattern around edge;press gently
but firmly to adhere. SCALLOPED EDGE Fit and shape crust as in Jiffy Butter
Crust recipe,turning edge under.Place forefinger of left hand inside crust
edge. Using thumb and forefinger of right hand,pinch around left forefinger
to make wide scallops.Repeat around border,making sure scallops are same
size. BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust
recipe, turning edge under.Press edge flat to rim of pie plate.Roll
leftover pastry into long thin rectangle;cut into long
strips,1/4"wide.Weave strips into one long continuous braid to fit around
rim of piecrust.Brush rim with water;set braid in place;press gently to
adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter
Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4"
intervals, making each cut 3/4" long.Dampen cut edge with water;fold over
each pastry section into triangle,pressing to seal.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Kathy Hirdler's Fire Camp Chili
Categories: Mexican, Meats, Hamburger
Servings: 120
100 lb Pinto beans 48 x Onions, large, chopped
4 c Jalapeno chiles with juice 40 lb Meat (ham, sausage, pork,
Bacon, ground beef, etc) 4 c Chili powder
Salt to taste
Soak Beans overnight, then raise to a bOil on high heat. Add all
ingredients and simmer until tender (about 6 hours). Add Water as
necessary. Stir occasionally. Makes 60 gallons. Winner, 1987 World
Championship
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---------- Recipe via Meal-Master (tm) v7.04
Title: Kentucky Apple Festival Apple Pie
Categories: Pies, Desserts
Servings: 6
1/3 c Shortening 1/3 c Butter
2 c Flour 1/3 c Boiling water
1/2 ts Salt 1/2 ts Baking powder
-------------f-------------- 7 Granny smith apples
1 ts Cinnamon 1 1/2 tb Butter
3/4 to 1 c sugar Crust: Mix shortening,1/2 cup butter and flour.Add
boiling water,salt and baking powder.Mix well.Separate into 2 balls; place
between 2 pieces of wax paper;roll. Filling: Peel,core and slice
apples.Lightly mix cinnamon and sugar with the apples.Heap into pastry
lined pie pan and dot with 1 1/2 tbsp. butter.Cover with topping crust;slit
to allow steam to escape.Bake 60 to 75 minutes @ 425 degrees.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Kentucky Rebel Pie
Categories: Pies, Desserts
Servings: 6
1 Stick melted butter 1 c Sugar
1 c White corn syrup 4 Eggs
2 tb Bourbon 1 Unbaked pie shell
1/2 c Chocolate chips 1 c Pecans or walnuts
Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate chips on
top;pat down with spatula.Top with pecans or walnuts.Bake 45 minutes @ 350
degrees.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Kiffles
Categories: Cookies, Desserts
Servings: 5
2 c Flour, (heaping) 3 tb Sugar
1 tb Sour cream, heaping 1 c Butter
3 Egg yolks 1 c Prune butter
Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead
with hands until well blended, adding a little more flour if needed. Divide
dough into 6-8 sections, pat each into a flat piece, then chill. Roll out,
between waxed paper, each section like a pie crust. Cut with a sharp knife
~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto
each triangle, roll up starting at wide end. Put on greased cookie sheet.
Bake 375 degrees or till light brown. If desired, sprinkle with powdered
sugar. Even though these have very little sugar, they are fabulous. They
even give Kolaches some stiff competition.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Kolaches (or Kolacky)
Categories: Cookies, Desserts
Servings: 5
1 c Butter 1 c Creamed cottage cheese
2 c Flour 1/4 ts Salt
1 c Fruit filling (see below) -----pineapple filling------
1 c (9 oz can) crushed pineapple 1/3 c Sugar
1 tb Cornstarch ------apricot filling-------
1 c Chopped dried apricots 1/4 c Sugar
2 tb Butter 1/8 ts Cinnamon
These are very simple, but you will find NO better cookie anywhere! On
the down side, they do require advanced preparation (overnight is best).
Included are a couple of filling recipes, but a can of pre-made will work
too. (Apricot is best) When rolling out dough, try to keep it as chilled
as possible. To cream the cottage cheese, it helps if you have a food
processor or blender, but a fork and a strong arm will do in a pinch. Mix
ingredients and chill at least 6 hours. Roll to 1/4" thickness. Cut into 2
or 3 inch squares, and place filling or preserves in center of square.
Bring corners over filling and seal together. Bake at 350 - 25 to 30
minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine
ingredients in sauce pan, cook stirring constantly until thickened. Cool.
Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes
more. Remove from heat and add butter and cinnamon. Cool.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lamb Chops Korabiak
Categories: Meats, Main dish
Servings: 4
1/4 c Butter Garlic powder
10 Mushrooms sliced Salt and pepper
3 Green onions sliced 1 c Dry red wine
4 Lamb chops 1/2 ts Rosemary
Melt half of butter in large skillet over medium high heat. Add
mushrooms and onions and saute until tender, about 5 to 10 minutes.
remove and keep warm. Melt remaining butter in same skilled over medium
high heat. Sprinkle chops with rosemary, garlic powder and salt and
pepper. Add to skillet and saute until browned on both sides about 5
minutes. Reduce heat to medium and continue cooking until tender.
Transfer lamb chops to heated platter. Pour wine into skilled and cook
over medium high heat, scraping up any browned its clinging to bottom of
pan, until liquid is reduced by about 1/3. Spoon vegetables over chops and
top with sauce.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lamb W/ Yoghurt, Coconut Milk & Almond Masala (bad
Categories: Ethnic
Servings: 6
1 ts Saffron threads 2 c Unflavored yoghurt
2 ts Caraway seeds 2 ts Salt
1/4 c Ghee (or melted butter) 4 1 in stick of cinnamon
1/2 ts Cardamom seeds 6 Whole cloves
2 c Chopped onions 3 Cloves garlic, chopped
2 ts Chopped fresh ginger 1/2 ts Ground red chili pepper
2 c Coconut milk 3/4 c Boiling water
1/2 c Cold water
2 lb cubed lamb 1/2 c unsalted almonds Drop the
saffron threads into a small bowl or cup, add 1/3 of the boiling water
and soak for at least 10 minutes. Pour the saffron and its soaking liquid
into a deep bowl and stir in the yoghurt, caraway seeds and salt. Add the
lamb and turn it about with a spoon until all the pieces are evenly coated.
Marinate the lamb at room temperature for about 30 minutes. Meanwhile,
combine the almonds and the rest of the boiling water in a bowl, and soak
for 10 minutes. Pour the almonds and their soaking water into a blender and
blend until you have a smooth paste. Set aside. In a heavy casserole,
heat the ghee over moderate heat until fairly hot. Add the cinnamon,
cardamom, and cloves, stir for a minute or so, then add the onions,
garlic and ginger. Lifting and turning them constantly, fry for 7 to 8
minutes until the onions are soft and golden brown. With a slotted spoon,
remove the lamb from the marinade, add the meat to the casserole, and stir
over moderate heat until it browns evenly. Stir in the marinade and the
cold water, then add the almond puree and red pepper and cook for 10
minutes stirring occasionally. Pour in the coconut mild, bring to a boil,
and simmer partially covered for 20 minutes, or until the lamb is tender.
To serve, discard the cinnamon and cloves, mound the lamb attractively on
a deep heated platter, and pour the sauce over it.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lemon Chicken
Categories: Ethnic, Main dish
Servings: 4
1 tb Vegetable oil 1 ts Cornstarch dissolved in
2 ts Soy sauce 1/2 ts Sherry
1 ts Vegetable oil 4 Boned chicken breasts halves
Flattened 1/2" thick Vegetable oil
2/3 c Bean sprouts Cornstarch
2/3 c Snow peas sliced thinly 3/4 c Water
1/2 c Water chestnuts sliced 3 tb Sugar
Tomato wedges, lemon 2 tb Catsup
Slices, green onion slices 1 Lemon juiced
And crushed almonds 1 pn Salt
For marinade: Combine first 4 ingredients in small bowl. Rub over
chicken, allowing excess to drain off. Coat lightly with cornstarch.
Refrigerate at least 30 minutes. For lemon sauce: Combine first 6
ingredients in a small sauce pan and bring to boil over medium high
heat, stirring occasionally. Add dissolved cornstarch and stir until
slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large
skillet over medium high heat. Fry chicken until golden brown on both
sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep
warm. Wipe out skillet, add small amount of vegetable oil and heat over
medium high heat. Add bean sprouts, snow peas, bamboo shoots and water
chestnuts and stir fry until crisp-tender. transfer to heated platter. Top
with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon
slices, green onions and almonds.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lemon Chiffon Pie
Categories: Pies, Desserts
Servings: 8
1 Deep dish pie shell,baked 1 ts Unflavored gelatin
1/4 c Water 3 Large eggs,separated
1 c Sugar 1/2 c Lemon juice
2 ts Grated lemon peel 3 Drops yellow food coloring
1 c Whipped topping,thawed Chocolate shavings,garnish
Lemon slices,garnish
Soak gelatin in water.In double boiler over gently simmering water, beat
yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats
the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir
well.Cool in refrigerator about 1/2 hour until slightly thickened.Beat egg
whites with 1/2 cup sugar;fold into lemon mixture.Fold in whipped
topping.Spoon into baked pie crust.Refrigerate 2 to 3 hours before
serving.garnish with chocolate shavings and lemon slices.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lemon Pie
Categories: Pies, Desserts
Servings: 6
1 1/2 c Sugar 4 tb All-purpose flour
4 tb Cornstarch 1/2 ts Salt
2 c Boiling water 4 Egg yolks
1/3 c Lemon juice Grated rind of 2 lemons
1 9" baked pie shell
Mix sugar,flour,cornstarch and salt together.Add the boiling water,stirring
constantly,using high heat until mixture begins to thicken.Then cook on a
low heat until thick.Add beaten egg yolks.Cook 2 minutes longer on low
heat.Add the lemon juice and rind.Cool.Pour into previously baked pie
shell.Cover with meringue (recipe above).Makes one 9" pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lemon Pudding Pie
Categories: Pies, Desserts
Servings: 6
1 c Granulated sugar 3 Large egg yolks at room temp
4 tb Butter, softened 1/2 stk 1/3 c Squeezed lemonjuice,strained
2 ts Finely grated lemon rind 3 tb Plus 2 teaspoons flour
1 c Light cream-room temperature 2 Large egg whites at room tem
Pinch cream of tartar 1 Fully baked 9" pie shell
Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2
additions,beating 1 minute after each portion added.Blend in the egg
yolks,1 at a time,beating well after each addition.Beat in the lemon juice
and rind;beat in flour and cream. Beat egg whites on moderately high speed
in small deep bowl until frothy.Add cream of tartar;continue beating until
soft peaks form.Add remaining 1/4 cup sugar;beat until firm but moist peaks
form.Stir in small spoonful of the egg whites into lemon mixture; then fold
in remaining egg whites. Gently,pour filling into baked pie shell.Bake @
400 degrees 10 minutes,reduce oven temperature to 350 degrees and continue
baking about 25 minutes or until top is well risen and firm to the touch.
Transfer to cooling rack.Cool completely;then refrigerate 6 hours before
serving.Makes one 9" pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lemon-tarragon Dip
Categories: Appetizers, Dips, Vegetables
Servings: 4
4 ts Fresh tarragon; chopped, or 4 ts Dried tarragon; crushed
1 ts Lemon juice 1 c Mayonnaise
2 ts Capers
Mix all the ingredients, blending well. Cover and chill. Makes about 1 1/4
cups of dip. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel,
Yellow Zucchini, Carrots
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---------- Recipe via Meal-Master (tm) v7.04
Title: Libby's Famous Homemade Pumpkin Pie
Categories: Pies, Desserts
Servings: 6
2 Eggs,slightly beaten 1/4 ts Ground cloves
1 3/4 c (16 oz) solid pack pumpkin 3/4 c Sugar
1/2 ts Salt 1 ts Ground cinnamon
1/2 ts Ground ginger 1 1/2 c Milk, evaporated 12 oz
1 9" unbaked pie crust 1 pk Ready-whip topping
Preheat oven to 425 degrees.Combine filling ingredients in order given;pour
into pie shell.Bake 15 minutes.Reduce temperature to 350 degrees.Bake an
additional 45 minutes or until knife inserted near center comes out
clean.Cool;garnish with ready-whip topping.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Linguine With White Clam Sauce
Categories: Pasta, Main dish
Servings: 4
2/3 c Margarine 1/4 ts Basil
1/3 c Olive oil 1/4 ts Oregano
3 Cloves garlic 1/4 ts Salt
3 (8 oz) cans minced clams dra 1/3 c Finely chopped parsley
1 lb Linguine
Melt margarine in saucepot; add oil; heat. Saute garlic and clams in
hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley,
basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine
according to package directions; drain well. Return to pot; add sauce;
toss lightly. Serve with grated Parmesan cheese.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Luau Pork Teriyaki
Categories: Meats
Servings: 4
1 1/2 lb Pork, lean boneless 1 c Pineapple, sliced in syrup
1/2 c Teriyaki sauce 1/4 Green onion, finely chopped
1/2 ts Ground ginger 1/4 Garlic powder
1 c Rice, raw
Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserv- ng all
syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and arlic powder:
pour over Pork and pineapple. Cover and refrigerate at east 1 hour.
Meanwhile, cook rice according to package directions nd prepare grill.
Remove Pork from marinade and grill about 5 inches rom hot coals for about
5 minutes on ea ch side or until completely ooked. Pour pineapple and
remaining marinade into large skillet. ring to a bOil. Remove from heat and
serve Pork with Sauce and ineapple over rice.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Malt Shop Pie
Categories: Pies, Desserts
Servings: 8
1 Ready crust graham cracker p 1 pt Vanilla ice cream,softened
1 pk 8 oz. container frozen whipp 8 oz Whoppers candy
Additional whipped topping f
Combine softened ice cream and whipped topping until well blended. Reserve
8 whole Whoppers for garnish,crush remaining Whoppers.Add 1 cup crushed
candy to the ice cream mixture;reserve remaining 1/2 cup of crushed
candy.Spoon ice cream mixture into pie crust.Top with reserved crushed
candy and freeze 4 hours.To serve,garnish with whipped topping and 8 whole
Whoppers.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Maple Apple Pie
Categories: Pies, Desserts
Servings: 6
-------------c-------------- 2 c Unbleached flour
1/2 ts Baking powder 1 ts Salt
2/3 c Crisco shortening 1 tb Maple syrup
----------apple f----------- 7 c Apples, peeled and sliced
3/4 c Maple syrup 2 tb Cornstarch
-----------nut m------------ 1/2 c Chopped pecans
2 tb Maple syrup 1 ts Butter
7 to 8 T cold water Preheat oven to 375 degrees.For crust,combine
flour,baking powder and salt in large mixing bowl.Cut in Crisco shortening
with pastry blender or 2 knives until mixture is uniform.Sprinkle water
in,1 tbsp. at a time,until dough forms a ball.Divide dough into 2 equal
parts. On lightly floured surface,roll bottom crust into circle 1/8" thick
and 1/2" larger than and inverted 9" pie plate.Gently,ease crust into
greased plate,being careful not to stretch dough.Trim edge even with plate.
For filling,microwave apple slices on high for 2 minutes.Stir; repeat
procedure twice or until apples begin to soften.Set aside. In separate
microwaving bowl,combine maple syrup and cornstarch. Microwave 2
minutes;stir.Repeat procedure until mixture starts to thicken.Add the
thickened mixture to apples.Toss lightly until apples are well coated;set
aside to cool.Spoon cooled Apple filling into unbaked pastry shell. For nut
filling,combine pecans,syrup and butter in microwaving bowl.Microwave on
high 1 minute,stir and continue to microwave an additional minute on medium
setting.Stir to break up mixture. Spread nut mixture on top of apple
filling. On lightly floured surface,roll out top crust the same as
bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of
pie plate.Fold top edge under crust.Crimp edges or flute as desired.Slit
top crust with knife to allow steam to escape.Bake @ 375 degrees for 60
minutes or until apples start to bubble.Brush top of pie with maple
syrup;continue to bake and additional 5 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Maple Pecan Pumpkin Pie
Categories: Pies, Desserts
Servings: 8
-----------shell------------ 1 15 oz. pkg. pie crust
1 ts Flour ----------filling-----------
1/2 c Sugar 1 ts Cinnamon
1/2 ts Salt 1/4 c Raisins
1/4 c Chopped pecans 2 c 16 oz. cans pumpkin filling
1 1/2 c Evaporated milk 1 ts Maple syrup
2 Eggs,slightly beaten ----------topping-----------
1 c Whipping cream 2 tb Powdered sugar
1/2 ts Maple syrup Ecan halves
Prepare pie crust,according to package directions,for one crust
pie.Refrigerate remaining pie crust for later use.Heat oven to 425
degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie
pan.Press in bottom and up sides of pan. Trim edges,if necessary. In a
large bowl,combine all filling ingredients;blend well. Carefully,pour into
pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted in
center comes out clean.Cool.In a small bowl,beat cream until soft peaks
form.Blend in powdered sugar and maple flavor;beat until stiff peaks
form.Spoon or pipe over filling.Garnish with pecan halves.Store in
refrigerator.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Margo Knudson's Chili
Categories: Mexican, Meats
Servings: 6
2 x Onions, med chopped 1/2 ts Chili powder,hot new mexico
6 x Garlic cloves, approx. 1/2 oz Cumin
2 tb Kidney suet or lard 1/2 ts Coriander (optional)
2 oz Gebhardt's chili powder 6 oz Tomato sauce
1/2 oz Regular dark chili powder 1/2 c Oregano tea *
3 lb Beef cubed or coarse ground 1/2 oz Salt
1 c Beef broth 1/4 ts Pepper, cayenne (if needed)
3 oz Pork sausage bulk Tabasco sauce, dash
Green chili, med, minced
* 1 T. Oregano steeped in hot Water 30 min.) Saute Onions and Garlic,
Minced in suet about 3 minutes. Add Gebhardt's and regular Chili powder.
Mix well. Brown Beef in another pan, a pound at a time, adding white Pepper
while browning. Add meat to Onions and spices, using a little broth to
keep from sticking. Saute sausage and Green Chili Pepper together 2
minutes. Add to the pot along with meat and Onions. Cook 15 minutes. Add
New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining
broth. Mix well and cook for 30 minutes. Add Oregano tea (strained). Cover
and cook over low heat about 2 hours or until meat is tender, stirring
occasionally. During the last 20 or 30 minutes add Salt, Pepper, Cayenne
and Tabasco, if needed. LaVerne Harris, aka Nevada Annie, Winner 1978
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---------- Recipe via Meal-Master (tm) v7.04
Title: Marinated Beef Province Style
Categories: Meats, Main dish
Servings: 6
1/4 lb Bacon 2 lb Round steak
2 Cloves garlic 2 tb Chopped parsley
1 pn Ground cloves 1 pn Allspice
3 tb Red wine vinegar 2 1/2 c Red wine
6 Medium onions 6 Medium carrots
Salt & pepper to taste 3 tb Oil
2 tb Brandy 1 pn Thyme
1 Sprigs parsley 1 pn Rosemary
1 Small orange
Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic,
using the tip of a firm knife, in a pinch of salt on the chopping board, or
use a garlic press; blend with the chopped parsley, cloves, and allspice.
Put the meat into a dish, and add the wine vinegar, wine, and garlic
spice mixture. Peel and thinly slice one third of the onions and
carrots, add to the marinade with a little salt and pepper. Leave for at
least 12 hours turning occasionally. Peel the remaining onions and carrots,
quarter the onions but leave the carrots whole. Heat the oil in a large
heavy skillet, fry the diced bacon and quartered onions until golden
brown, and spoon into a casserole. Remove the meat from the marinade,
drain well. Brown meat in the oil remaining in the pan and add to the
onions. Pour the marinade liquid and vegetables into the skillet and
stir well to absorb the last of the oil. Add the whole carrots, brandy,
and herbs. Cut the zest from the orange and squeeze a little orange juice
and add this and the zest to the sauce. Season the sauce with a little
salt and pepper. Pour over the meat and onions, cover the casserole. Cook
in the center of a slow (350 d F) for 2 1/4 hours. To serve, remove the
garni. This dish is particularly good when served with spaghetti,
macaroni, or noodles, topped with butter, grated cheese and a little
chopped parsley.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Marshmallow Meringue Pie
Categories: Pies, Desserts
Servings: 6
6 c Apples 1 tb Lemon juice
1/2 c Sugar 1/4 c Flour
1/2 tb Cinnamon 3 Egg whites
1 7 oz. jar marshmallow cream
On lightly floured surface,roll pastry to a 12" circle.Place in a 9" pie
plate,turn under edge;flute.Drizzle apples with lemon juice.Toss with
combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450 degrees for
35 minutes.Reduce oven temperature to 350 degrees.Beat egg whites until
soft peaks form.Gradually,add marshmallow cream,beating until stiff peaks
form.Spread over apples,sealing to edge.Bake 10 minutes or until meringue
is slightly browned.Cool and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Meuni`ere Suace
Categories: Cajun, Sauces
Servings: 1
3/4 c Butter or margarine 1 Arsley, minced
2 tb Green onions, chopped 1/4 Alt
3 tb Lemon juice 1/4 Hite pepper
1 Dash of hot pepper sauce 1 Ash worchestershire sauce
Combine all ingredients and simmer 5 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Mexican Chicken Bake
Categories: Poultry, Mexican
Servings: 6
1 pk Flour tortillas 1 c Ro-tel tomatoes and onions
Fryer chicken 1 c Cream of chicken soup
1 c Cream of mushroom soup Onion, chopped
1 ts Garlic salt 1 ts Chili powder
1/2 lb Cheddar cheese
Oil chicken until tender. Remove, reserving broth. Remove skin and ones
from chicken and cut into bite sized pieces. Grate Cheese and ash
Tomatoes. Combine chicken, Onions, Cheese, Garlic Salt, Chili owder and
Tomatoes. Drop tortillas into bOiling chicken broth until oftened. Line
large baking dish with softened tortillas. Add chick- n mixture. Pour the
2 cans of soup over the chicken. Bake at 350 egrees for 35 minutes or
until bubbly and hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Mexican Chocolate Sauce
Categories: Mexican, Desserts, Sauces
Servings: 10
4 oz Unsweetened chocolate 2 tb Butter or margarine
1/4 c Light corn syrup 1/4 c Sugar
1 Dash salt(optional) 1/4 c Kahlua
1/4 c Cream
In top of double boiler combine all ingredients and cook, stirring
constantly for 10 minutes. Serve over pound cake or ice cream. To store,
pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To
warm sauce, set jar in pan of hot water over low heat.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Mexican Salsa
Categories: Mexican, Sauces, Relishes
Servings: 8
1 8 oz. can tomato sauce 2 tb Crushed red chili
1/2 ts Cumin powder 1/2 ts Oregano
1 ts Salt 2 Garlic cloves, minced (or
1/4 ts Garlic powder) 2 ts Vinegar
1 Juice of half a lemon
Combine all ingredients and mix well. Let stand for 3 hours. Excellent with
tacos or as a dip for tortilla chips.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Mexican Wedding Cookies
Categories: Mexican, Cookies
Servings: 36
1 c Butter, softened 1 c Powdered sugar
2 c Sifted flour 1 c Ground nuts
1 ts Vanilla
Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet at
350 for about 10-15 minutes or until set. Roll in powdered sugar while
still warm.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Midnight Mint Pie
Categories: Pies, Desserts
Servings: 6
-------------c-------------- 1 1/4 c Crushed thin mint cookies
1/4 c Melted butter or margarine -------------f--------------
1 c Butter 2 c Sifted powdered sugar
4 oz Melted,unsweetened chocolate 4 Eggs
1 ts Peppermint extract
Preheat oven to 350 degrees.Blend cookie crumbs with butter and press into
bottom and sides of a 9" pie pan.Bake 5 to 7 minutes and cool thoroughly.
Beat butter and sugar until light and fluffy.Add chocolate,eggs and
peppermint extract,beating until well combined.Mound filling into the baked
pie shell.Freeze until firm.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Million Dollar Pie
Categories: Pies, Desserts
Servings: 6
1 c Eagle brand milk 1 c 9oz crushed pineappl,drained
1/2 c Chopped pecans 3 tb Lemon juice
1 pk Large carton kool whip
Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve
chilled.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Mississippi Mud Pie
Categories: Pies, Desserts
Servings: 6
2 Sticks butter or margarine 2 c Sugar
4 Eggs 1/2 c Cocoa
1 ts Vanilla extract 1 1/2 c Flour
1 c Chopped pecans,optional Jar marshmallow creme
Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla extract,2
eggs,flour and pecans,if desired.Put into a greased 11 x 14" pan.Bake @ 350
degrees for 30 minutes. Remove from oven.While cake is hot,spread 3/4 jar
of marshmallow creme in top. Mix together 1 stick butter,6 tbsp. milk,1/2
cup cocoa,1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium
chopped pecans.Spread over marshmallow topping.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Momma's Beef Stew
Categories: Meats, Mexican
Servings: 6
4 tb Oil 3 tb Wine vinegar
1 1/2 lb Beef stew meat 1 c Red wine
1 Medium onion minced 1 Bay leaf
1 Clove garlic, minced 1/2 ts Oregano
1/2 c Tomato sauce 4 Medium potatoes cubed
2 Carrots; sliced Salt and pepper to taste
Saute onion and garlic in oil. Add every thing except potatoes and
carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is
thoroughly tender. Half an hour before meat is ready add carrots and
potatoes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Mustard Dipping Sauce
Categories: Sauces
Servings: 12
2 tb Soy sauce 2 tb Sake
1 tb Mustard dijon 1/4 ts Sauce hot-pepper
Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will
keep short periods if refrigerated. Serve: as a dip for meat balls or egg
rolls.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Mustard/wine Marinated Lamb Chops
Categories: Meats, Main dish
Servings: 4
4 Sirloin lamb chops 1" thick 1 ts Salt
3 tb Stone ground mustard 1/4 ts Pepper
1 c Red wine
Rub both sides of chops with mustard. Sprinkle with salt and pepper.
Cover with wine and marinate overnight in refrigerator. Rub again with
mustard just before broiling or pan-frying to desired doneness.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Natillas
Categories: Mexican, Desserts
Servings: 6
4 Eggs, seperated 1/4 c Flour
1 qt Milk 3/4 c Sugar
1/8 ts Salt 1 Nutmeg
Make a paste of egg yolks, flour and 1 cup of the milk. In a medium
saucepan, add the sugar and salt to the remaining milk and scald at medium
temperature. Add the egg yolk mixture to the scalded milk and continue to
cook at medium temperature until it reaches the consistency of soft
custard. Remove from heat and cool to room temperature. Beat egg whites
until stiff but not dry and fold into the custard. Chill before serving.
Spoon custard into individual serving dishes. Sprinkle each with nutmeg
before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Neiman Marcus $250 Cookie
Categories: Cookies, Desserts
Servings: 30
2 c Butter or margarine 2 c Granulated sugar
2 c Brown sugar 4 Eggs
2 ts Vanilla 4 c Flour
3 c Ground oatmeal (fine powder) 1 ts Salt
2 ts Baking powder 2 ts Baking soda
24 oz Chocolate chips 1 8 oz hershey bar, grated
3 c Chopped nuts
Cream butter with white and brown sugar. Add eggs and vanilla. Blend
together with flour, oatmeal, salt, baking powder and baking soda. Add
chocolate chips, candy and nuts. Roll into balls and place 2 inches apart
on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be
halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges
$250 for this recipe. However,
let it be known that's not the case.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Never Fail Meringue
Categories: Pies, Desserts
Servings: 6
1 tb Cornstarch 2 tb Cold water
1/2 c Boiling water 3 Egg whites
6 tb Sugar Pinch baking soda
1 ts Vanilla
Blend cornstarch and cold water in saucepan.Add boiling water.
Cook,stirring until clear and thickened.Let stand until cold.With electric
beater on high speed,beat egg whites until foamy. Gradually,add sugar;beat
until stiff but not dry.Turn mixer to low speed;add soda and vanilla.
Gradually,beat in cold cornstarch mixture.Raise mixer again to high
speed;beat well.Spread meringue over cooled pie filling.Bake @ 350 degrees
for at least 10 minutes
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---------- Recipe via Meal-Master (tm) v7.04
Title: New Mexico Pinto Beans
Categories: Mexican, Main dish
Servings: 8
3 c Dry pinto beans (1-1/2 lb) 2 1/2 qt Water
1 Meaty hambone or 1/4 lb Salt pork or cubed bacon
1 ts Salt, or more to taste
Wash and pick over the beans, removing loose skins or shriveled beans. Put
in a large covered pot and cover with hot water. Soak over night if you
want to cut down on cooking time. When beans start to simmer add ham bone,
salt pork or bacon. Add more water as needed but only hot or boiling
wnater. Never add cold water the beans will turn dark. If you cook without
a lid the beans will also turn a dark color. When the skins are almost as
tender as the inside of the beans, they are done. They should not be
broken. Add salt and allow to stand before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: No Sugar Apple Pie
Categories: Pies, Desserts, Low-cal
Servings: 6
1 c 6 oz apple juice concentrate 2 tb Cornstarch
1/2 c Water 1/2 ts Apple pie spice
4 Apples 1 Uncooked double pie crust
Sweet and low, if desired
Mix first 4 ingredients.Cook until thick.Slice apples into uncooked pie
crust.Pour mixture over apples.Cover with top pie crust.Bake @ 350 degrees
for 45 minutes.Apples can be sprinkled with one package of Sweet and Low,if
desired. Note: This pie can be made without crust to save calories.Pour
mixture over apples in pie pan.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: North Pole Cherry Pie
Categories: Pies, Desserts
Servings: 6
1 qt Vanilla ice cream 1 Baked 9" pie shell or crumb
1 c 1 lb. 6 oz. cherry pie filli
Spread slightly softened ice cream in pie shell and freeze.An hour before
serving,spread filling over top.Return to freezer.Serve quickly.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Nuoc Cham
Categories: Sauces
Servings: 1
2 Garlic cloves, minced 1/4 c Fresh lime juice
1 Small shallot, minced 3 tb Vinegar
1 Chili, fresh seeded minced 3 tb Water
2 tb Sugar 1 Carrot, finely shredded
1/4 c Fish sauce
This was developed for people who did not like the taste of fish Sauce.
Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to
a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is
completely dissolved, stir in carrot. Or you can combine all ingredients
in jar with tight-fitting lid and shake until blended.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Nuoc Cham (vietnamese Hot Sauce)
Categories: Sauces
Servings: 12
1 Garlic clove minced 1 ts Lime peel minced
1/4 ts Pepper flakes red, crushed 2 ts Lime juice
2 tb Fish sauce 3 tb Water
2 ts Sugar
Increase the amount of red pepper flakes to suit taste. Combine garlic,
lime peel, and red pepper flakes then add lime juice, fish sauce, water,
and sugar. Whisk until all ingredients are blended and sugar is dissolved.
Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: Used
on vegetables, meats and fish by the Vietnamese.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Oh So Good Pie
Categories: Pies, Desserts
Servings: 6
1/2 11 oz. pkg. pie crust mix 1 c Golden raisins
1 c Chopped pecans 3 tb Flour
3/4 Stick butter 3/4 c Packed light brown sugar
2 Eggs,separated 2 tb Whiskey
1 ts Distilled white vinegar 1 ts Cinnamon
1 ts Nutmeg 1/2 ts Allspice
1/8 ts Salt Spiked whipped cream (below)
Preheat oven to moderate (350 degrees).Prepare pie crust mix following
package directions for a 9" pastry shell with fluted edge. Toss together
raisins,pecans and flour in a medium size bowl until raisins and pecans are
well coated with flour. Beat together butter and brown sugar in a large
bowl until well blended.Add egg yolks,one at a time,beating well after each
addition.Add whiskey,vinegar,cinnamon,nutmeg and allspice; blend well.Stir
in raisin nut mixture.Set aside. Beat egg whites and salt in a medium size
bowl with an electric mixer at high speed until soft peaks form.Fold whites
into raisin nut mixture.Pour into pastry shell. Bake in oven for 35 minutes
or until slightly puffed and set. Serve warm or at room temperature with
Spiked Whipped Cream. Spiked Whipped Cream: Beat together one cup heavy
cream,2 tbsp. sugar and 2 tsp. whiskey in a medium size bowl until soft
peaks form.NOTE: The whiskey does not cook out of the Spiked Whipped
Cream,so do not offend with this recipe.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Ohio Sour Cherry Pie
Categories: Pies, Desserts
Servings: 6
-----------crust------------ 2 1/4 c All-purpose flour
1/2 ts Salt 5 oz Frozen crisco
1/3 c Ice water -------cherry filling-------
1/3 c Brown sugar 1/3 c White sugar
1/2 ts Cinnamon 4 tb Cornstarch
1 1/2 c Cherry juice 3 lb Frozen cherries (with sugar)
1 1/2 tb Crisco 1 ts Almond extract
1 tb Vanilla extract 1/2 tb Milk
2 ts Sugar
For Crisco crust,combine flour and salt in food processor.Cut frozen Crisco
shortening into chunks with knife and add to food processor.Process (pulse)
until mixture forms fine crumbs.Add ice water while the machine is running
and continue to run processor until dough forms on the blades.Remove and
form dough into two balls.Cover and refrigerate for 30 minutes. Preheat
oven to 425 degrees.For Sour Cherry Filling,combine brown and white
sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook until
mixture is thick and bubbly.Stir and boil the mixture for one minute.Add
cherries and cook for one minute or until it starts to boil again.Remove
from heat and add Crisco shortening and almond and vanilla extracts. Remove
refrigerated dough.On lightly floured surface,roll bottom crust into circle
1/8" thick and about 1 1/2" larger than inverted pie plate.Gently,ease
dough into the pie plate, being careful not to stretch the dough.Trim edge
even with pie plate. Spoon cherry filling into prepared pastry.Roll top
crust the same way as the bottom.Brush top crust with milk and sprinkle
lightly with sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to
350 degrees and continue baking for 25 minutes or until crust is golden
brown.Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v7.04
Title: One-bowl Brownies
Categories: Desserts, Cakes
Servings: 10
4 Squares unsweented chocolate 3/4 c Butter or margarine
2 c Sugar 3 Eggs
1 ts Vanilla 1 c Flour
1 c Coarsely chopped nuts (opt.)
Microwave chocolate and margarine in large microwaveable bowl at HIGH 2
minutes or until margarine is melted. Stir until chocolate is completely
melted. Stir sugar into melted chocolated until well belended. Stir in
eggs and vanilla until completely mixed. Mix in flour until well blended.
Stir in nuts. Spread in greased 13x9 inch pan. Bake at 350 for 35 to 40
minutes or until wooden pick inserted in center comes out almost clean (*Do
not overbake*). Cool in pan; cut into squares. Makes 24 brownies.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Open Sesame-ginger Dip
Categories: Appetizers, Dips, Vegetables
Servings: 4
3 ts Dijon mustard 1/2 ts Ginger, ground
2 ts Soy sauce 1 ts Sesame oil
1/2 ts Sesame seeds 1/4 ts Black pepper
3 ts Green onion; chopped 1 c Sour cream
Mix the mustard, ginger and soy sauce, blending well. Blend in the sesame
oil, sesame seeds, pepper and green onion, blending thoroughly.
Blend in the sour cream. Cover and chill. Makes about 1 1/4 cups of dip.
SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle Chips,
Bok Choy
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---------- Recipe via Meal-Master (tm) v7.04
Title: Orange Barbeque Sauce
Categories: Sauces
Servings: 12
6 oz Chili sauce 1/4 c Orange juice
1/4 c Soy sauce 1/4 c Molasses
2 tb Vinegar, chinese black 2 tb Onion, grated
1/2 ts Ginger, grated 2 ts Sauce, hot pepper
Combine all ingredients in a large saucepan. Stir to blend then bring to a
boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period
if refrigerated. Serve with Barbequed Ribs, roast chicken or beef.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Orange Freeze Pie
Categories: Pies, Desserts
Servings: 8
1 Deep dish pie shell,baked 1 pk 3 oz. orange flavor gelatin
2/3 c Boiling orange juice 1 c Vanilla ice cream,softened
1 c 11 oz mandarin orang,drained 1 c Whipped topping,thawed
Dissolve gelatin in boiling orange juice.Add ice cream by spoonfuls,
blending until dissolved.Chill until slightly thickened.Stir in mandarin
oranges.Fold in whipped topping.Pour into pie shell.Freeze until firm,
about 2 hours.Remove from freezer 15 minutes before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Orange-ginger Dip
Categories: Appetizers, Cheese/eggs, Dips
Servings: 4
1 1/2 ts Ginger, dried 1/2 c Cream cheese, softened
1/2 c Sour cream 1/4 c Orange juice
1/2 ts Orange zest
Beat the ginger and cream cheese to a smooth consistency, then add the sour
cream, blending well. Add the orange juice and orange zest, blending well.
Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS:
Apricots, Chicken, Pound Cake Cubes
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---------- Recipe via Meal-Master (tm) v7.04
Title: Orange-jicama Salad
Categories: Mexican, Salads
Servings: 2
Butter lettuce leaves 1 tb Fresh orange juice
1 Large orange, peeled/sliced 1 ts White wine vinegar
1 c Julienne of peeled jicama Salt & freshly ground pepper
1/2 c Chopped red onion 1 tb Minced fresh cilantro
3 tb Olive oil
Line plates with lettuce. Tob with orange slices. Mound with jicama.
Sprinkle with chopped red onion. Blend juice, vinegar, salt & pepper in
small bowl. Whisk in oil in thin stream. Spoon over salads. garnish with
minced cilantro.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Oyster Sauce Chicken (ho Yow Gei)
Categories: Ethnic, Poultry, Main dish
Servings: 4
2 lb Fryer cut in pieces 3/4 c Oyster flavored sauce
4 tb Soy sauce 2 Cloves garlic sliced
1 Small fresh ginger chopped 1 c Chicken stock
Combine all ingredients and mix thouroughly. Add chicken to sauce and
marinade for 3 hours or more. Remove chicken pieces and place under broiler
for 25 minutes each side, brushing chicken with sauce to keep moist. Serve
with rice.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Party Meringue Pie
Categories: Pies, Desserts
Servings: 6
1 pk Lemon pudding 2/3 c Sugar
2 1/4 c Water 3 Egg yolks
2 tb Lemon juice 2 tb Butter or margarine
1 Baked 9" pie shell,cooled 3 Egg whites
6 tb Sugar
Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
saucepan.Blend in egg yolks and remaining water.Cook and stir over medium
heat,until mixture comes to a full bubbling boil. Remove from heat.Blend in
lemon juice and butter.Cool 5 minutes, stirring twice.Pour into pie shell.
Beat egg whites until foamy throughout.Gradually beat in 6 tablespoons
sugar and continue beating until mixture will form shiny peaks.Spread over
pie filling.Bake @ 425 degrees for 5 to 10 minutes or until meringue is
delicately brown.Cool at least 4 hour before cutting.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pasta With Shrimp And Vegetables
Categories: Pasta, Ethnic
Servings: 4
3/4 c Butter 2 Cloves garlic minced
20 Frozen large shrimp 1 Bunch broccoli flourettes
4 Large mushrooms, sliced 1/2 ts Dried thyme
1/2 ts Dried oregano 1 Zucchini, thinly sliced
1/2 ts Dried basil Parmesan cheese
1 lb Cooked drained spaghetti
Melt 1/3 of the butter in a large skillet over medium-high heat. Add
garlic and saute 1 minute. Add shrimp and cook until pink, about 2
minutes on each side. Remove shrimp from skillet using slotted spoon and
set aside. Add remaining butter to skillet and melt. Add broccoli,
mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and
continue cooking until vegetables are tender, about 2 minutes. Reduce
heat to low. Return shrimp to skillet and heat through. Arrange vegetables
and shrimp over spaghetti. Top with remaining garlic butter from skillet.
Sprinkle with Parmesian and serve immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pastramized Beef
Categories: Meats
Servings: 4
6 lb Beef brisket 1/2 c Salt
1 ts Saltpeter 4 tb Black pepper; freshly ground
2 tb Brown sugar; firmly packed 3 tb Mixed whole pickling spice
3 ts Ginger; ground
Mix the Salt, Saltpeter, spices and Sugar together and then rub into the
Beef forcing it into the meat. Set into a pan, cover closely, and put into
the refrigerator or a very cool place. Turn every few days for 3 weeks,
then smoke over a barbecue pit or in a smokehouse -- over very low heat for
4 hours. It will keep well for some time in a cool place. To prepare,
cover with cold Water and cook until tender. The length of cooking time
depends on how long it was smoked. A large goose may be also treated this
way to make a delicious treat.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pastry For 9" One Crust Pie:
Categories: Pies, Desserts
Servings: 6
1/3 c Shortening or 1/3 cup lard 1/2 ts Salt
3 tb Cold water 1 c All-purpose flour
Cut shortening into flour and salt until particles are size of small
peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all flour
is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can
be added if necessary.) Gather pastry into ball;shape into flattened round
on lightly floured cloth covered board.Roll pastry 2" larger than inverted
pie plate,9" x 1 1/4"Fold pastry into quarters;place in plate.Unfold and
ease into plate,pressing firmly against bottom and side.Trim edge of pastry
1" from rim of plate.Fold and roll pastry under, even with plate;flute.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Peach Pie
Categories: Pies, Desserts
Servings: 6
3/4 c Whole wheat pastry flour 1/4 c Soy flour
1/4 c Sesame seed 1/2 ts Each;salt,baking powder
1/3 c Cold margarine 1/4 c Cold water
-------------f-------------- 6 oz Peach nectar
1 pk 1 scant t unflavored gelatin 1/3 c Orange juice concentrate
1/4 ts Vanilla Dash almond extract
1 c Plain low fat yogurt 1 lb Peaches,peeled and sliced *
* Save a few pieces for garnish Mix together flours,seeds,salt and baking
powder.Cut in margarine with a pastry blender until mixture resembles large
coarse crumbs. Sprinkle in water and stir with fork to make a ball.Turn out
onto a floured board and shape into a ball,the flatten slightly.Wrap in
plastic and chill for 1 hour.Roll out chilled crust to fit one 9" pie
plate.Crimp edges and prick bottom and edges of pie crust with a fork.Bake
in a preheated 450 degree oven for about 10 minutes or until golden
brown.Cool thoroughly,then chill for 1/2 hour. Place the nectar in a small
saucepan,and sprinkle in the gelatin. Let the gelatin soften for a few
minutes,then heat the mixture,stirring it,until the gelatin is
dissolved.Stir in the orange juice concentrate vanilla and almond
extract.Chill the mixture until it is the consistency of raw egg
whites,then whip the mixture with an egg beater or electric mixer until it
is fluffy.Fold in yogurt and whip the mixture again.Arrange half the peach
slices on the bottom of the chilled crust.Pour in two thirds of the yogurt
mixture.Arrange another layer of peaches on top of this and pour in the
rest of the yogurt mixture.Chill pie until it has set.If desired,garnish
with reserved peach slices when it has nearly set.Makes a 9" pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Peach Skillet Pie
Categories: Pies, Desserts
Servings: 6
1 Stick pastry mix 6 Fresh peaches
1/2 c Sugar 1/2 ts Salt
1/4 ts Cinnamon 1 1/2 tb Butter
Mix pastry,according to directions on package.Roll out on lightly floured
cloth covered board with flour covered rolling pin,large enough to line a
8" skillet or frying pan,allowing dough to hang over edge.Slice skinned
peaches into pastry lined pan.Sprinkle with sugar,salt and cinnamon.Dot
with butter.Fold the dough ever edge toward center,leaving a small space
uncovered.Bake in 425 degree oven until fruit is bubbly and crust is
browned,about 25 to 30 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Peanut Butter Chiffon Pie
Categories: Pies, Desserts
Servings: 6
1/2 c Sugar 2 ts Unflavored gelatin
1/2 ts Nutmeg 1/4 ts Salt
1 c Water 1/2 c Peanut butter
2 Egg yolks,slightly beaten 1 ts Vanilla
2 Egg whites 2 tb Sugar
1/2 c Whipping cream 1 Fully ripened banana (opt.)
1 9" baked pastry shell,cooled
Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend
until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir
until mixture thickens slightly.Add vanilla and chill until partially
set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff
peaks;fold into first mixture.Whip cream until stiff and fold into pie
mixture.Slice banana,if desired,into pastry shell and top with the
filling.Garnish with globs of whipping cream with a slice of banana in each
glob.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pear Pie
Categories: Pies, Desserts
Servings: 6
2 1/2 tb Flour 3/4 ts Apple pie spice
1/8 ts Ground cinnamon 1/8 ts Salt
4 c Pears,peeled and sliced 2 Unbaked pie crusts
6 tb Brown sugar 1 1/2 ts Vanilla extract
1 tb Margarine 1 tb Milk
Brown sugar
0 x (prepared like apples) Mix first 4 dry ingredients.Toss with
pears.Place in prepared unbaked pie crust.Top with 6 tablespoons brown
sugar,the vanilla extract and the margarine.Cover with second unbaked
crust.Brush milk and a little brown sugar on top of crust.Bake 15 minutes
in preheated 425 degree oven.Reduce heat to 350 to 375 degrees for
approximately 25 to 30 minutes or until crust is browned.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Perfect Beans
Categories: Main dish
Servings: 8
1 lb Dried beans 1 Sugar
1 tb Salt 3 Arlic cloves
2 lb Sausage links 2 Nions
3 Jalapeno peppers 3 Hili powder
eans may be Pinto, navy, great northern White, etc. Pick over Beans o
remove rocks and bad Beans. Wash and place in large pot with Sugar nd
enough cold Water to cover*. Bring to a bOil, cover and simmer or 3 hours
or until tender. Add additional Water during cooking as ecessary*. Slice
sausage and Onion, dice Garlic and Peppers (adjust umber of Peppers to suit
preference). Add all remaining ingredients nd cook Beans for at least 1
more hour, stirring occasionally and dding Water as needed*. Add Salt if
required.
To begin, Water should be at least twice as deep as Beans. After eans
have swollen, always keep just covered with liquid to prevent urning. If
Beans should accidently burn, DO NOT STIR. Pour off into nother pot, being
careful not to get burned particles and continue ooking.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Perfection Pecan Pie
Categories: Pies, Desserts
Servings: 6
-------------c-------------- 1 c All-purpose flour
1/8 ts Salt 1/2 c Crisco shortening
3 tb Water -------------f--------------
1/4 c Butter or margarine, softene 1 c Sugar
4 Eggs 3/4 c Light corn syrup
2 ts Vanilla 1 1/4 c Pecan halves
Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco
with pastry blender (or two knives) until flour is just blended into form
of pea-size chunks.Add all of water.Toss lightly with fork until dough will
form a ball.Press between hands to form 5 to 6" pancake. Flour rolling
surface and pin lightly.Roll dough into circle and trim 1" larger than
upside-down 9" pie plate.Loosen dough, carefully.Fold into quarters.Unfold
and press into pie plate. Fold edge under.Flute as desired. For
filling,cream butter and sugar in mixing bowl.Beat in eggs, syrup and
vanilla.Stir in pecans.Pour filling into unbaked pie shell.Bake @ 375
degrees for 5 minutes.Reduce heat to 325 degrees. Bake for 45 minutes or
until knife inserted in center comes out clean.Cool to room temperature
before cutting.Makes one 9" pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Philadelphia Apple Pie
Categories: Pies, Desserts
Servings: 6
-------------p-------------- 1 1/2 c Flour
1 Stick butter,cut in pieces 4 tb Ice water
1/4 ts Salt Cinnamon
-------------f-------------- 7 Apples, sliced
1 Egg 1 c Sugar
1 1/2 c Sour cream 2 ts Vanilla
1/3 c Flour 1/8 ts Salt
-------------t-------------- 1/3 c Brown sugar
1/4 lb Melted butter 1/3 c Granulated sugar
Pinch salt 1/3 c Flour
1 ts Cinnamon 1 c Chopped walnuts
Crust: Combine flour,salt and butter in bowl.Cut butter into flour.Add ice
water;toss to form ball.Roll out to fit 12" pie pan.Sprinkle with
cinnamon.Bake @ 400 degrees for 20 minutes. Filling: Mix filling
ingredients together.Fill shell.Bake @ 450 degrees for 10 minutes.Then @
350 degrees for 40 minutes. Topping: Sprinkle over pie.Bake 15 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pickled Meats
Categories: Meats
Servings: 4
4 lb Beef tongue or pork 2 tb Salt
3 ts Mixed whole pickling spices 1 tb Brown sugar; firmly packed
3 Cloves garlic;finely minced 1 ts Saltpeter
Mix the Salt, spices, Sugar and Garlic together. Rub into the meat
thoroughly. Set into a pan, cover well and put into the refrigerator
turning once a week or more. To cook, put into cold Water and bring to a
bOil. Discard the first Water and cover the meat again with more cold
Water, bring to a bOil and reduce the heat simmering gently until tender.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pickled Or Corned Beef Or Venison
Categories: Meats
Servings: 10
3 lb Salt 1/2 ts Saltpeter
1/2 c Molasses or brown sugar 1/2 ts Baking soda
2 ga Water
It is best to cut the meat into 4-6 lb pieces. Have a barrel ready and
spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a
mixture of Salt and Pepper and pack down in layers, covering ea ch with a
layer of Salt. The top layer should be of Salt. Let stand overnight. In
the morning pour on the brine made by mixing all of the ingredi- ents
together, using 1 recipe for ea ch 25 lb s of meat. (Dissolve the
ingredients in the 2 gallons of Water stirring until the Salt is dissolved.
Test with an Egg; if it floats, fine, if not, add more Salt.) Pour over the
packed Salted meat and if necessary pour on more Water to cover the meat.
Invert a dish over it and put a heavy weight on it, to be sure that the
meat will not float. It may be used in 2-3 weeks. For 100 lb s of meat
double all of the ingredients.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pie Crust
Categories: Pies, Desserts
Servings: 20
5 lb Flour 1 c Crisco butter shortening
3 c Water 1/4 c Flour
Add water.Blend with a pastry blender.Should hold its shape when
squeezed.Roll into 20 balls and wrap in wax or plastic paper.Drop in a
sealable plastic bag for freezer.Makes 20 pie crusts. To Thaw: Put into a
microwave on high for 20 to 30 seconds, turning over once during thawing
process.Easy to roll out.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pier House Key Lime Pie
Categories: Pies, Desserts
Servings: 8
4 Eggs,separated 1 c 14 oz. sweet condensed milk
1/2 c Key or persian lime juice 1/2 ts Cream of tartar
1 9" graham cracker crust -------------m--------------
4 Egg whites 4 tb Sugar
Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on
high speed until thick and light in color.Turn off mixer and add the
condensed milk,Mix on low speed.Still on low speed,add half the lime
juice,cream of tartar and then the remaining lime juice.Mix until blended.
Pour into prepared crust and bake for 10 to 15 minutes or until the center
is firm and dry to the touch.Freeze for at least 3 hours before topping
with meringue. To make meringue,heat the egg whites and sugar in the top of
a double boiler,stirring frequently,to 110 degrees.Beat on high speed until
stiff peaks are formed.Top the frozen pie and return it to the freezer
until ready to serve.It keeps for several days.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pineapple Cream Pie
Categories: Pies, Desserts
Servings: 8
1 10" baked pie shell 1 c Sugar
1/2 c Pineapple juice 4 Large eggs,separated
1 c Pineapple, #2 cn crushed & d 1 c Whipping cream
2 ts Unflavored gelatin mixed w/ 3 tb Cold water (let thicken)
Combine 1/2 cup sugar with pineapple juice and slightly beaten egg
yolks.Cook over very low heat until sugar is completely dissolved and
custard coats spoon.Do not allow to boil;just
simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot
custard and keep over low heat,stirring constantly,until completely
melted.Remove from heat and pour into a large bowl. Add strained crushed
pineapple to hot custard and blend well. Beat egg whites until they just
cling to bowl,add other 1/2 cup sugar;beat only until blended.Pour egg
whites,all at once, into hot custard and fold until well blended. Pour into
cold baked pie shell.Let stand until cool,then put in refrigerator for
several hours until cold.beat 1 cup whipping cream and put on pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pollo Con Queso En Tortilla
Categories: Mexican, Poultry
Servings: 8
1/2 c Shortening 2 c Flour
1 ts Salt 3/4 ts Baking powder
3/4 c Water (approximate) 4 c Chicken, cooked, cut up
1 c Cream of chicken soup 1 c Dairy sour cream
4 oz Green chilies,can, chopped 1/2 c Onion, finely chopped
2 c Monterrey jack cheese grated 1/4 c Sliced green onions w/ tops
y browned. Add mushrooms; cook until tender, stirring often. Stir in until
tender, stirring often. Stir in wine, salt, pepper, paprika, Stir in wine,
salt, pepper, paprika, nutmeg, and mace. Cover frypan pepper, paprika,
nutmeg, and mace. Cover frypan and cook over low frypan and cook over low
heat 15 minutes. Off the heat, add the
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pork Chops In Wine Sauce
Categories: Meats, Main dish
Servings: 4
1 ts Sage 4 1" thick pork chops
1 ts Rosemary 2 tb Butter
1 ts Salt 1 tb Olive oil
2 Garlic cloves chopped 3/4 c Dry white wine
Freshly ground pepper
Combine Sage, rosemary, garlic, salt and pepper. Press a little of this
mixture firmly into both sides of each of the pork chops. Melt butter and
oil in heavy 10 to 12 in skillet. Brown chops on both sides, turning
carefully with tongs. Remove and pour off all but a small amount of fat
from pan. Add 2/3 of the wine and bring to boil. Return chops to pan.
Cover, reduce heat and simmer until chops are tender when pressed with tip
of knife, about 25 to 30 minutes. When ready to serve, remove chops to
heated plate. Add remaining wine to skillet and boil down to a syrupy
glaze. Pour over chops.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pork With Chestnuts
Categories: Ethnic, Main dish
Servings: 6
1 lb Very lean pork 3/4 lb Skinned chestnuts
1 ts Seseme oil 5 tb Soy sauce
1 ts Dark brown sugar 1 lb Fresh leaf spinach
2 tb Dry sherry (optional)
Cut the pork into small bite size cubes and place in frying pan with 2 cups
of water and bring to a boil. Remove residue and cover tightly and simmer
for an hour. Place the chestnuts into a large pan with enough water to
cover, and bring to a boil, reduce heat, cover and simmer for an hour.
Drain the chestnuts and add to pork meat with the soy sauce, sherry and
dark brown sugar. Cook slowly for an additional 25 minutes. Wash the
spinach very thouroughly and drain. Place into frying pan or wok along
with 1 Tablespoon of the liquid from the pork and 1 teaspoon seseme oil.
Set heat to high and cook for approx. 5 minutes stirring constantly. Place
the spinach into a deep dish; place pork on top of spinach and pour the
juices over top. Serve very hot....
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---------- Recipe via Meal-Master (tm) v7.04
Title: Posole
Categories: Mexican, Soups, Main dish
Servings: 12
2 lb Pork roast,cut in chunks 1/2 lb Pork rinds (skins)
2 Pork shanks or pigs feet 1 tb Salt
2 c Posole 1 ts Oregano
2 Cloves garlic, mashed 2 tb Chopped onion
4 Red chili pods,remove seeds
Place meat and pork rinds and pork shanks in a large kettle and add about 5
quarts of water or enough to cover meat. Add approximately 1 tablespoon
salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
Remove excess grease and set aside. Reserve liquid. Wash the posole very
carefully until the water is clear so as to remove lime from kernels. Put
in large kettle and cover with water. Boil until posole has popped. Mix
meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and
chili pods. Let simmer for about 1/2 hour. Posole may be served as a main
dish with hard rolls, tortillas or crackers. Additional red chili sauce may
be added at serving time for more spice. NOTE:Posole can be found in the
meat section if it is available in your area, if not available, hominy can
be substituted in the same quantities but no rinsing or pre-cooking is
needed. The posole will lose its authenticity but none of its tastiness if
pork rinds, pork shanks or pigs feet are omitted. You can also add one can
of tomatoes to enhance the flavor.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pot Roast With Mustard Sauce
Categories: Meats, Main dish
Servings: 8
2 1/4 lb Boneless beef chuck shoulder 2 tb Olive oil
4 c Water 1 c Condensed beef broth
1 c Dry white wine 2 x Garlic cloves
1 1/2 ts Thyme 1/2 ts Black pepper
2 ts Cornstarch 2 1/2 ts Dijon mustard
2 ts Chopped parsley
ie roast at 2 inch intervals with heavy string. In dutch oven, rown all
sides of roast in Oil over medium-high heat. Pour off rippings. Add Water,
Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat,
cover and simmer 18 to 22 minutes per ound. Meat thermometer will register
140 degrees when done. Remove oast to serving platter, reserving liquid.
Cover roast tightly with Oil and allow to stand for 10 minutes before
carving. (During stand- ng, internal temperature will rise to 150 degrees
for medium-rare.) easure 1 cup of the poaching liquid from the roast pan.
Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add
emainder of cup, along with mustard and Parsley. Cook and stir over edium
heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove
string from roast and carve into thin slices. Serve ith mustard Sauce.
Note: Remainder of poaching liquid from meat can be used to make rench
Onion Soup.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Potato And Bacon Pie
Categories: Pies, Main dish
Servings: 6
1 lb Bacon,chopped 1 Onion; chopped
8 Large eggs,beaten 1 lb Potatoes,peeled and grated
2 3/4 c Grated sharp cheddar 1/2 ts Black pepper
Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish. Cook bacon
and onion until bacon is crisp.Drain well.Combine eggs with potatoes and
cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or
until center is set.Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Potted Tongue
Categories: Meats
Servings: 8
1 lb Smoked tongue; cooked 3/4 c Butter; melted
1/2 ts Nutmeg; grated 1/4 ts Cloves; ground
1/8 ts Sage; dried 1/4 ts Parsley; minced
Salt & pepper; to taste Clarified butter or lard
Dice the tongue and put it through the grinder twice. Combine the Butter
with the spices and herbs and blend into the meat, blending very well. Pack
tightly into small crocks or jars and seal ea ch one with a thin layer of
clarified Butter or melted lard.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pumpkin And Praline Pie
Categories: Pies, Desserts
Servings: 6
--------hot water d--------- 2/3 c Lard or shortening,softened
1/2 ts Salt 1/3 c Boiling water
2 1/4 c Flour, divided ---------pumpkin f----------
1/2 c Sugar 1/2 c Light brown sugar
1 tb Flour 1 tb Bitters,optional
1 ts Ground cinnamon 1/2 ts Ground ginger
1/2 ts Salt 1/4 ts Ground nutmeg
1/4 ts Ground cloves 1 Egg,slightly beaten
2 tb Butter 1 c 29 oz. can pumpkin puree
1 c 12 oz. can evaporated milk 1/4 c Sweet milk
1 c Water -------------p--------------
4 tb Butter, softened 2/3 c Light brown sugar
2/3 c Pecans,coarsely chopped Whipped topping,optional
To make hot water dough: Beat lard or shortening and salt in a large
bowl;gradually, beat in boiling water.Cool to room temperature,stirring,
occasionally to prevent water and lard from separating.Beat in 2 cups
flour,then form dough into 2 balls.Flatten each portion into a 6" disk.Wrap
in plastic wrap and chill.(If desired refrigerate overnight or freeze up to
1 month.) To make pumpkin filling: Mix sugar,light brown sugar,flour,
bitters,if desired,cinnamon,ginger,salt,nutmeg and cloves in a large
bowl.Stir in egg;set aside.Melt butter in a large skillet over low heat.Add
pumpkin puree;simmer,stirring occasionally, until puree thickens
slightly,about 10 minutes.Gradually,stir hot pumpkin puree into the sugar
mixture.Stir in evaporated milk,sweet milk and 1 cup water.(If
desired,cover and refrigerate overnight.) To make praline: Beat butter and
brown sugar in a medium bowl. Stir in pecans and set aside.(If
desired,cover and refrigerate overnight.) Assemble and bake: Bring chilled
dough to room temperature. Working with one disk at a time,place on a
floured surface. Using half of the remaining 1/4 cup flour,roll into a 13"
circle,1/8" thick.Transfer and fit dough into a 9" deep dish pie pan;trim
away excess dough and flute the edges with a fork. Repeat with remaining
disk of dough to make a second pie shell. Prick each pie shell all over its
surface with a fork.Preheat oven to 450 degrees.Freeze pie shells for 10
minutes.Spread half of the praline mixture over the bottom of each pie
shell. Bake until praline is golden brown and bubbly,about 10 minutes; cool
slightly.Reduce oven temperature to 400 degrees.Pour half the pumpkin
filling into each crust;smooth the top of each with a spatula.Bake until
pumpkin filling in each pie pan is firm and crusts are golden brown,about 1
hour.Cool completely and serve.Makes 2 ea 9" pies.Top with whipping cream
or whipped topping,if desired.Garnish with whole pecans.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pumpkin Cheesecake Pie
Categories: Pies, Desserts
Servings: 8
-------------c-------------- 1 c Graham cracker crumbs
1/2 c Ground pecans 2 tb Sugar
1/8 ts Ginger 1/4 c Butter or margarine, melted
-------------f-------------- 3/4 c Brown sugar,firmly packed
1 pk 8 oz. pkg. cream cheese 1 c 16 oz. can pumpkin pie filli
1/2 c Heavy cream 1 ts Cinnamon
1/2 ts Ginger 1/2 ts Salt
1/4 ts Nutmeg 1/4 ts Clove
Dash black pepper 3 Eggs
-------------g-------------- Pecan halves
Sweetened whipped cream
Crust: Filling:
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pumpkin Cream Pie
Categories: Pies, Desserts
Servings: 6
2 c Milk 2 pk Vanilla inst pudding
1 c Canned pumpkin 1 ts Pumpkin pie spice
1 c Cool whip whipped topping 1 Baked 9" pie shell,cooled
Combine milk,pie filling mix,pumpkin,spice and topping in a deep narrow
bottom bowl.Beat at lowest speed of electric mixer for 1 minute.Pour into
pie shell.Chill until set,at least 3 hours. Garnish with additional whipped
topping and pecans,if desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pumpkin Gingersnap Pie
Categories: Pies, Desserts
Servings: 6
1 1/2 c Half and half cream or milk 1 pk Vanilla instant pudding
3 1/2 oz Cool whip whipped topping 1 c Each: pecans and gingersnaps
1/2 c Canned pumpkin 1 1/2 tb Pumpkin pie spice
1 Graham cracker crumb crust
Beat half and half cream and pie filling in a large mixing bowl with a wire
whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining
ingredients;spoon into crust.Freeze until firm.Let stand at room
temperature for 10 minutes before serving to soften.Store leftovers in
freezer.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pumpkin Praline Pie
Categories: Pies, Desserts
Servings: 6
1 9" unbaked pastry pie shell 1 c 16 oz. can pumpkin
1 c 14 oz. can condensed milk 2 Eggs
1 ts Ground cinnamon 1/2 ts Ground nutmeg
1/2 ts Ground ginger 1/2 ts Salt
Pecan halves 3 tb Dark brown sugar
3 tb Whipping cream
Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed
milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55 minutes or
until knife inserted near center comes out clean.Arrange pecans in circle
on pie.In small saucepan,combine remaining ingredients;cook and stir until
sugar dissolves.Simmer 5 minutes; remove from heat.Cool,5 minutes;spoon
over pecans.Refrigerate leftover pie.Makes one 9" pie.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Purple Plum Chiffon Pie
Categories: Pies, Desserts
Servings: 6
1 1/4 lb Fresh purple prune plums 1/4 c Water
1 c Sugar 1 tb Lemon juice
1 1/2 pk Envelopes unflavored gelatin 1/4 c Water
2 Egg whites Dash salt
1/2 c Heavy cream,whipped 1 Baked pastry shell (9")
Whipped cream for garnish
Wash;halve and pit plums.Place in large saucepan with 1/4 cup water. Cover
and simmer over low heat until tender,about 10 minutes.Puree plum pulp and
liquid in blender.Measure 2 cups puree,adding water if necessary.Add sugar
and lemon juice.Stir until sugar is dissolved. Soften gelatin in 1/4 cup
cold water.Dissolve over hot water.Chill until slightly thickened.Beat egg
whites with salt until stiff,but not dry.Fold egg whites and whipped cream
into plum mixture.Pile into pastry shell.Chill until firm.Garnish with
whipped cream,if desired. Makes 1 ea 9" pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Quelites (spinach With Beans)
Categories: Mexican, Vegetables
Servings: 6
3 tb Onion, chopped 1 tb Bacon drippings
1 1/2 c Prepared pinto beans 1 tb Chili seeds
1/4 ts Salt 1 1/2 lb Cooked fresh spinach
1 Boiled egg, sliced
Saute' onion in fat and add beans, chili, salt and spinach. Simmer for 10
minutes. Add egg slices as garnish and serve. NOTE: Frozen or canned
spinach may be substituted for the fresh. Quelites is the name for wild
spinach but since this difficult to find, fresh spinach has been
substituted.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Quick French Onion Soup
Categories: Soups
Servings: 4
1 lb Yellow onions 1 ts Sugar
2 tb Olive oil 5 c Beef broth, strained
1/4 ts Black pepper 4 x French bread slices
6 oz Jarlsberg cheese
hinly slice Onions and Cheese. Cut bread into 1 inch slices and oast.
In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to
20 minutes or until deep golden brown, stirring fre- uently to prevent
burning. Slowly add broth and Pepper; bring to a Oil. Reduce heat, cover,
and cook slowly for 20 minutes. Ladle into venproof container or
individual ovenproof bowls. Place bread slices n top and add Cheese. Place
under brOiler 3 to 4 inches from heat nd cook 3 to 5 minutes until Cheese
is hot and bubbly.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Quick, Southern Style Red Beans And Rice
Categories: Vegetables, Main dish
Servings: 6
6 Slices bacon 2 Onions
1 Garlic clove 1 c Beef broth
1 c Rice, raw 1 ts Thyme
1 ts Salt 1 Bell pepper
2 c Kidney beans
ut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic
Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over
medium heat until browned but not risp, about 5 minutes. Remove bacon from
skillet; drain off all but tablespoons drippings. Add Onion and Garlic to
skillet; cook until nion is tender but not brown, about 5 minutes. Add
enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a
bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15
inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from
heat. Stir in Beans.
Let stand covered until all liquid s absorbed, about 5 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Raspberry Yogurt Pie
Categories: Pies, Desserts
Servings: 6
2 (8 oz) raspberry yogurt 1/2 c Crushed raspberries (opt.)
1 Cool whip 1 Graham cracker pie crust
-------------v-------------- Other fruits with matching y
Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold in the
COOL WHIP,blending well.Spoon into crust and freeze about 4 hours.Remove
from freezer and place in refrigerator 30 minutes(longer for softer
texture)before serving.Store leftover pie in freezer.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Red Beans And Rice With Smoked Sausage
Categories: Meats, Main dish
Servings: 4
1 lb Dried red beans 1 Garlic clove chopped
1 1/2 lb Smoked sausage cut 1 ts Dried thyme
Into chunks 1 ts Ground pepper
8 oz Smoked ham shanks 1/2 ts Sage
1 Large onion chopped 1 pn Cayenne pepper
Salt Freshly cooked rice
Place beans in Dutch oven and cover generously with water. Let soak 30
minutes. Add remaining ingredients to beans except salt and rice. Bring to
boil over medium high heat. Reduce heat to medium low, cover and simmer
until beans are tender, adding more water if necessary (about 2 1/2
hours). Add salt to taste. Discard ham
bones. Remove about 3 tablespoons of beans from mixture and mash to
paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over
hot rice.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Red Chili Sauce
Categories: Mexican, Sauces
Servings: 12
16 Dried red chili pods 1 Hot water
2 Cloves garlic 1 Salt to taste
Open each dried red chili pod. Wash well inside and out and remove
blemishes. Remove stems, seeds and veins from the pods. For hotter chili
leave some veins. Rinse with cold water and soak in hot water for one hour
or until soft. Place the pods in an electric blender (or food processor)
and add enough water to almost cover them, leaving about two inches
headspace. Blend until smooth and skins disappear, about 2-3 minutes. If
sauce seems to be too thick, add more water and blend for another 1 minute
or until skins disappear. Add 2 cloves garlic and process until well
blended. Salt to taste.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Red Pepper Puree
Categories: Sauces
Servings: 12
2 tb Oil, olive 2 c Onion, chopped
2 Garlic cloves, minced 1 lb Peppers, red bell
2 c Chicken stock 1 ts Szechuan chili sauce
Heat the olive oil in a large saucepan over high heat. Add the onions,
garlic, and bell peppers then saute for 10 minutes. Add the chicken stock
and chili sauce. Bring to a boil before reducing heat to simmer, covered,
until vegetables are very soft. Let cool then puree in a processor or
blender. Makes about 3 1/2 cups. May be stored for brief periods if
refrigerated. Substitute reduced amount of hot pepper sauce for Szechuan
chili sauce. Serve with stir-fried or steamed chicken, fish.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Red Pepper Salsa
Categories: Sauces
Servings: 12
3/4 c Pepper red bell chopped fine 1 1/2 c Tomatoes seeded, chopped
2 tb Onion minced 2 tb Oil, olive
1/2 ts Sambal oelek,or to taste
Combine all ingredients and mix well. Makes about 2 cups Store for short
periods in the refrigerator. Serve with chicken, beef, or blue corn
tortilla chips.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Red,white & Blue American Pie
Categories: Pies, Desserts
Servings: 6
1 10" pastry or graham cracker 1 c 21 oz. blueberry pie filling
1 pk 8 oz. pkg. cream cheese 1 c Powdered sugar,sifted
1 pk 12 oz. whipped topping 1 c 21 oz. tart cherry filling
Bake 10" pie pastry;let cool to room temperature.Pour blueberry pie filling
into shell;refrigerate for 30 minutes.Beat cream cheese and powdered
sugar;beat until smooth.Fold in whipped topping.Spread cheese mixture over
blueberry pie filling;refrigerate for 30 minutes.Spread cherry pie filling
over cheese mixture.Refrigerate for at least 4 hours before serving.Yields
one 10" pie.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Refried Beans
Categories: Mexican
Servings: 8
1 lb Dried pinto beans 1 tb Sugar
1 tb Salt 1/2 c Bacon drippings
3 Garlic cloves 1/4 c Bacon drippings
ick over Beans to remove rocks and bad Beans. Wash and put in large ot
with Sugar. Add enough cold Water to cover* and heat to bOiling. over and
simmer for 3 hours or until Beans are soft, adding addition- l Water when
necessary* during cooking. Add 1/2 cup bacon drippings, alt and Garlic.
Cook at least 1 hour more, stirring occasionally. n be cooked for more than
4 hours or overnight if there is enough ater. Heat 1/4 cup bacon drippings
or lard in a large skillet and add eans. Stir frequently, until Beans are
reheated. Mash with a fork r potato masher. Brown Beans until dry and a
little crusty, stirring requently. Add Salt, if needed, to taste. ote 1:
*Begin with Water at least twice as deep as Beans. When eans have finished
swelling, add liquid as needed to keep level a ittle above the top of the
Beans. ote 2: Bacon drippings or lard give the best flavor, but for those
oncerned with cholesterol levels, vegetable Oil may be substituted. ote 3:
If desired, one or more of the following may be added to eans during
frying. Grated Cheese to taste Chopped Chilis Diced Onion
Crisp, crumbled bacon Note 4: If Beans become to thick, thin with a
little milk.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Rhubarb Custard Pie With Crumb Topping
Categories: Pies, Desserts
Servings: 6
1 9" pie shell,unbaked 4 1/2 c Rhubarb, 1/2" pieces
1 1/2 c Sugar 1/4 c Flour
Dash of salt 2 Eggs
1/2 ts Vanilla -------------t--------------
1/2 c Flour 1/2 c Sugar
1/4 c Butter or margarine
Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine
rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs
slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry
shell.For Topping;stir together flour and sugar.Cut in butter until it
resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15
minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool
completely before serving. Store pie in refrigerator.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Ribbon Strawberry Pie
Categories: Pies, Desserts
Servings: 6
1 Deep dish pie crust shell 1 qt Fresh strawberries,hulled
1 c Sugar 1/4 c Cornstarch
1 c Water Few drops red food coloring
1 pk Whipped topping,any size
Preheat oven to 400 degrees.Bake pie shell according to directions for
empty baked crust.Cool.Chop one cup of strawberries.Combine sugar and
cornstarch in a 2 qt. saucepan.Stir in water gradually until smooth.add
chopped strawberries.Cook,stirring constantly,until mixture thickens and
boils.Remove from heat.Stir in food coloring.Cool in refrigerator 1/2
hour.Pour 3/4 of the syrup into prepared pie crust. Stand up remaining
strawberries in pie crust,reserving 1/4 cup (about 3 large strawberries)
for garnish.Pour remaining syrup over strawberries Chill until firm,about 3
hours.To serve,top each slice with Whipped Topping and a slice of reserved
strawberry.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Rigatoni Alla Fontina
Categories: Pasta, Ethnic
Servings: 4
1 lb Rigatoni 3 tb Salt
6 tb Butter, sweet 1/2 lb Sliced fontina cheese
2 pn Nutmeg 1 c Parmigiano cheese
2 pn Black pepper
eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted
boiling water until extra al dante (they will finish cooking in the oven).
Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the
parmigiano, and nutmeg and mix well until all the pasta is coated. In a
buttered baking dish, make a layer of the pasta, a layer of the fontina
cheese, sprinkle with the parmigiano, and repeat the process until the
pasta is used up, ending with a layer of the fontina on top. Sprinkle
with parmigiano and black pepper and dot with the remaining butter. Bake
for 15 minutes, or until the cheese is melted. May be served on flat
plates.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Rigatoni W Three Cheeses
Categories: Pasta, Ethnic
Servings: 4
3 tb Salt 1 lb Rigatoni
3 1/2 tb Melted sweet butter 1/2 c Shredded swiss cheese
1/2 c Shredded fontina 1/2 c Shredded mozzarella
1 c Heavy cream 1/2 c Grated parmesan
1/2 ts Nutmeg
Preheat oven to 375 degrees. In lots of boiling water, add the salt and
rigatoni. Cook until super al dante as they are going into the oven.
Drain and rinse in cold water. In a large bowl, mix the butter into the
pasta until it is well coated. Add the three cheeses and the cream. Toss
well and add 1/2 the parmigiano while tossing. Place in a buttered
casserole and sprinkle the remaining parmigiano on top. Sprinkle the
nutmeg over everything and bake for 15 to 20 minutes. When the top of the
pasta has turned golden brown, it is done.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Rocky Road Pie
Categories: Pies, Desserts
Servings: 6
1/3 c Semi-sweet chocolate chips 1 pk 4 serving chocolate pudding
1 1/2 c Half and half or light cream 1/3 c Miniature marshmallows
1/3 c Chopped nuts 3 1/2 c (8 oz.) whipped topping
1 Graham cracker pie crust
Pour half and half into large bowl.Add pie filling mix.Beat with wire whisk
until well blended,about 1 minute.Let stand 5 minutes. Fold in whipped
topping,chocolate chips,marshmallows and nuts.Spoon into pie crust.Freeze
until firm,about 6 hours or overnight. Remove from freezer and let stand 10
minutes to soften before serving. Store leftover pie in freezer.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Salsa Suprema
Categories: Mexican, Sauces, Relishes
Servings: 16
1 Large tomato, chopped 1 Medium onion, chopped
2 Fresh green chilies, chopped 1 Or 4 oz can green chili
1/2 ts Garlic salt 1/2 ts Monosodium glutamate(option)
Salt to taste
Combine all ingredients and chill, covered, in refrigerator at least one
hour.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Scallop Saute
Categories: Fish/sea, Main dish
Servings: 8
2 lb Bay or sea scallops Oil
3/4 c Butter 2 Bunches green onions chopped
1 White onion; chopped 2 lb Mushrooms, slice
2 tb Minced shallot 2 tb Minced garlic
1 tb Salt 2 ts Freshly ground white pepper
Pepper 1 Juice from lemon
2 c Dry white wine
ust scallops with flour. Heat oil in large skillet over medium-high eat.
Add scallops in batches and cook until lightly browned, wiping an clean
after cooking each batch. elt butter in large saute pan, add onions and
cook until soft. Stir in ushrooms, shallot, garlic, salt and pepper until
mushrooms are tender. dd scallops, lemon juice and wine. Simmer 4 minutes,
shaking pan ccasionally. Do not boil. Serve Hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Scallops Florentine
Categories: Fish/sea, Main dish
Servings: 6
3 oz Parmesan cheese 1 ts Nutmeg
3 Cloves garlic 1/2 ts White pepper
1 1/4 lb Fresh spinach, stems 1 1/4 lb Bay scallops
Cut off and reserved Rinsed and drained
1/2 c Unsalted butter 8 Shell or small pasta
1 ts Salt 1 Al dente and drained
1 c Whipping cream
Position rack in center of oven and preheat to 425. Mince spinach stems and
garlic in food processor. Melt butter in heavy skillet over medium low
heat. Stir in garlic mixture and saute until spinach stems are very
soft (about 8 minutes). Add whipping cream and simmer until reduced by
half (about 5 minutes). Coarsely chop spinach leaves in processor in
batches using off on turns. Add to cream mixture with nutmeg and pepper.
Increase heat to high and cook until spinach is heated through about 3
minutes. remove from heat. Stir in scallops and pasta. transfer to shallow
4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake
until scallops are just opaque, about 10 to 12 minutes. Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Scotch Apple Pie
Categories: Pies, Desserts
Servings: 6
1 c Sugar 1 1/2 c Water
1 ts Cream of tartar 1/8 ts Nutmeg
1 ts Allspice 1/2 ts Cinnamon
1 ts Butter 1 tb Lemon juice
18 Soda crackers -------------t--------------
1/2 c Sugar 1/2 ts Cinnamon
1/4 ts Allspice 1/8 ts Nutmeg
1/2 c Flour
Boil everything together but the soda crackers for one minute.Add crackers
and boil again for one minute.Pour into regular pie crust. Add topping
before baking. Topping: Mix together and add 1/4 cup melted butter.Blend
with fork until crumb consistency.Sprinkle over filling.Bake @ 425 degrees
for 10 minutes,reducing temperature to 325 degrees and bake 15 minutes
longer.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Second Harvest Thanksgiving Pumpkin Pie
Categories: Pies, Desserts
Servings: 8
1 1/2 c Cold half and half or milk 1 pk 4 oz vanilla instant pudding
3 1/2 c (8 oz.) whipped topping 1 c Chopped nuts
1 c Gingersnap cookies 1/2 c Canned pumpkin
1 1/2 tb Pumpkin spice pie spice 1 Graham cracker pie crust
Pour half and half or milk into large bowl.Add pie filling mix. Beat with
wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping
and remaining ingredients.Spoon into crust. Freeze until firm,about 6
hours.Remove from freezer.Let stand about 10 minutes to soften before
serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sesame Steak Sauce
Categories: Sauces
Servings: 12
1 tb Sesame seeds 3 tb Soy sauce
1 tb Oil, sesame 2 tb Onion green chopped
1/4 ts Chili powder 2 ts Vinegar rice wine
1/2 ts Sugar
Toast sesame seeds on a dry skillet Crush or grind the sesame seeds until
most are powdery. Combine all ingredients and blend well. Makes about 1/3
cup. Will keep for short periods if refrigerated. Serve: On slices of
grilled flank steak or London broil.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Shoo Fly Pie
Categories: Pies, Desserts
Servings: 6
Pastry for 9" crust pie 1/2 ts Baking soda
1/4 c Hot water 1/2 c Molasses
1 Egg yolk,well beaten 3/4 c Flour
1/2 ts Cinnamon 1/8 ts Each: mace,ginger,cloves
1/2 c Brown sugar 2 tb Shortening,melted
1/2 ts Salt
Line 9" pie plate with pastry;chill.Dissolve soda and water; beat into
molasses.Blend in egg yolk;pour into pie crust.Combine remaining
ingredients to make crumbs.Sprinkle over pie.Bake in preheated 400 degree
oven for about 10 minutes or until crust begins to brown.Reduce temperature
to 325 degrees;bake until top is firm.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Shrimp Sauce Piquant
Categories: Cajun, Sauces, Fish/sea
Servings: 8
2 tb Unsalted butter 1 1/2 ts White pepper
2 1/4 c Chopped onions 1 ts Ground black pepper
1 1/2 c Chopped green bell peppers 1 1/2 ts Minced garlic
3/4 c Chopped celery 2 1/4 c Basic seafood stock
3 c Peeled & tomatoes, chopped 1 1/2 ts Dark brown sugar
1 c Tomato sauce canned 3/4 ts Salt
3 tb Minced jalapeno (see note) 2 lb Peeled large shrimp
2 Bay leaves 4 c Hot basic cooked rice
5 1/2 ts Ground pepper, cayenne
NOTE: Fresh Jalapenos are preferred; if you have to use pickled ones,
rinse as much vinegar from them as possible. Melt the Butter in a 4-quart
Saucepan over high heat. Add the Onions,
bell Peppers and Celery; saute about 2 minutes, stirring occasionally. Add
the Tomatoes, Tomato Sauce, Jalapenos, bay leaves, ground Peppers and
Garlic; stir well. Continue cooking about 3 minutes, stirring often and
scraping the pan bottom well. Stir in the stock, Sugar and Salt and bring
to a bOil. Reduce heat and simmer until flavors are married, about 20
minutes, stirring often and scrap- ing pan bottom as needed. (If mixture
scorches, quit stirring and pour mixture into a clean pot, leaving the
scorched ingredients in the first pan.) Add the shrimp to the hot (or
reheated) Sauce and stir. Turn heat up to high, cover pan, and bring
mixture to a bOil. Remove from heat. Let sit covered for 10 minutes.
(Meanwhile, heat the serving plates in a 250F oven.) Stir, remove bay
leaves, and serve immediately. To serve, mound 1/2 cup rice in the center
of ea ch heated serving plate; then pour about 1/2 cup Sauce around the
rice and arrange about 8 shrimp on top of the Sauce. LAGNIAPPE: "Piquant"
to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If
you want less "piquant," reduce the Jalapeno Peppers by half. Sauce Piquant
is enjoyed with such gusto in Louisiana that the town of Raceland has a
Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl
and seafood made with variations of this Sauce. From Paul Prudhomme's
Louisiana Kitchen
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Sopaipillas
Categories: Mexican, Breads
Servings: 12
4 c Flour 1 tb Baking powder
2 ts Sugar 1 1/2 ts Salt
1/4 c Shortening or lard 1 1/4 c Water or more if needed
Sift dry ingredients together. Cut in shortening until crumbly. Add water
and mix until holds together. Knead 10-15 times until dough forms a smooth
ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll
dough to 1/8" thickness on lightly floured board. Cut into 3" squares or
triangles. Do not allow to dry; cover those waiting to fried. When ready to
fry, turn upside down so that surface on bottom while resting is on top
when frying. Fry in 3" hot oil until golden brown, turning once. Add only a
few at a time to maintain proper temperature. Drain on paper towels.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Sopaipillas 2
Categories: Mexican, Breads
Servings: 12
1 pk Active dry yeast 1/4 c Warm water
1 1/2 c Milk 3 tb Lard or shortening
1 1/2 ts Salt 2 tb Sugar
4 c All purpose flour 1 c Whole wheat flour
1 Oil
In a large mixing bowl, dissolve yeast in warm water. In another bowl
combine milk, lard, salt and sugar. Heat to 110 degrees and add to
dissolved yeast. Beat in 3 cups of the all purpose flour and all of the
whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff
sticky dough forms. Place dough on a floured board and knead, adding more
flour as needed, until dough is smooth and nonsticky. Place doug in a
greased bowl turning over to grease top. Cover and let stand at room temp.
1 hour. Punch dough down. The dough may be coverec and chilled as long as
overnight. Knead dough on alightly floured board to expel air. Roll dough
out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5"
rectangles or 3" squares for appetizers. Place on lightly floured pans and
lightly cover. If you work quickly you can let cut sopaipillas stay at room
temp up to 5 min; otherwise, refrigerate them until all are ready to fry.
In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a
deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to
puff, gently push the bread into the hot oil several times to help it puff
more evenly. Turn several times and cook just until pale gold on both
sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place
in a warm oven until all are fried. Or if made ahead, cool, cover and chill
or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until
warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large
sopaipillas or about 4 dozen small ones.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sour Cream Pie
Categories: Pies, Desserts
Servings: 6
2 Eggs 1 c Sugar
1 c Thick sour cream 1 c Chopped raisins
1/4 ts Nutmeg 1/8 ts Salt
1 tb Lemon juice 1 Unbaked pie shell
Beat eggs.Add sugar,beating until light.Whip sour cream and fold into egg
mixture.Add raisins,nutmeg,salt and lemon juice. Mix thoroughly.Pour
mixture into pie shell.Bake @ 450 degrees for 10 minutes.Reduce heat to 350
degrees and continue baking for 20 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sour Cream Raisin Pie
Categories: Pies, Desserts
Servings: 6
1 c Raisins 1 c Sour cream
1/4 c Raisin juice 1/2 c Sugar
Dash salt 2 tb Cornstarch
2 Egg yolks,beaten 1 Baked pie crust
-------------m-------------- 2 Egg whites
1/4 ts Cream of tarter 4 tb Sugar
1/2 ts Vanilla
Cook raisins in a bit of water.Reserve 1/4 cup juice.Mix remaining
ingredients,except crust.Cook until thick.(It scorches easily;watch
carefully and stir constantly.)When mixture is thick,remove from heat and
add cooked raisins.Pour into baked pie crust.Make meringue topping.Spread
over pie and put in oven just long enough to slightly brown meringue.
Meringue: Beat first three ingredients until stiff peaks form. Add vanilla.
Spread on top raisin filling and brown slightly in oven.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hummus
Categories: Garlic, Appetizers
Servings: 4
31 oz (2 cns) Chick Peas Liquid *
6 tb Tahini ** 1/3 c Lemon Juice or To Taste
3 Large Cloves Garlic(or More) Salt & Fresh Ground Pepper
---------------------------------GARINISHES---------------------------------
Olive Oil Paprika
Fresh Chopped Parsley
* Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini
is (seame seed paste) is available in Milddle Eastern Food Shops and many
of the larger supermarkets featuring Ethnic Foods.
Combine all ingredients, except garinshes, in blender or food processor
container. Blend to a smooth, creamy paste. Taste and add mor lemon juice
or salt to suit your taste. It should be the creamy consistency of mashed
potatoes. Thin with chick pea liquid or water if necessary. Scrape into an
attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over
the surface in a decorative pattern and sprinkle with parsley. Serve with
wedges of pita bread and raw vegetables.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Naan
Categories: Breads, Ethnic
Servings: 10
2 c all purpose flour 1 1/2 t dry yeast
1/4 t salt
1/2 c water
Combine ingredients to form a dough. Let rise until doubled, for about 1
hour.
Punch dough down and divide it into 10 parts. Roll each into a thin
circle. Brush one side with water.
Spray griddle with noncaloric spray. Put circles on hot griddle, watered
side up. Bake until half done--lightly browned, about three minutes.
Transfer to cookie sheet.
Bake in 400 degree oven until done (about 5 to 10 minutes) or use broiler
for about 1 minute to finish cooking.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chapatis (roti)
Categories: Breads, Ethnic
Servings: 10
1/2 c Whole wheat flour 1/2 c Water approximately
2/3 c Unbleached all purpose flour 1/4 ts Salt (optional)
Make up the dough approximately 1/2-hour before you need it. Allow the
dough to rest about 10 minutes. Pinch off portion of dough to form a ball
about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface.
Pat back and forth between hands until thin. (Patting makes the chapati
puff when baked.)
Cook on top of the stove on ungreased griddle until browned and puffed. Use
medium heat so the griddle does not get too hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Samosas
Categories: Appetizers, Ethnic
Servings: 16
1/2 lb Very lean ground beef 1 Cardamom seed (optional)
1/2 Medium onion, chopped 1 c Water
1/2 1 in fresh ginger root 1/3 c Ciliantro leaves, chopped
6 Cloves garlic 2 c All-purpose flour
1/2 ts Cumin seed 2 tb Vegetable shortening
1/2 ts Salt (optional) 10 tb Water approximately
1 ts Chili powder 2 ts Liquid egg substitute
1/2 1 in cinnamon stick
For filling: In blender or food processor, grind onion, ginger root,
garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into
pieces before adding to blender.
Spray a medium skillet with non stick spray. Add ground beef and blend the
spice mixture. Cook until beef is browned. Add 1 cup water and cook until
water evaporates. Add coriander leaves and stir to mix.
For pastry: Cut shortening into flour until it resembles coarse meal.
Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you
can form it into a stiff dough.
Shape dough into ball and cut into 8 equal pieces. Shape each piece into a
ball and roll on lightly floured board into a 6-inch flat circle.
Cut circle in half. Place a scant 1 tablespoon of filling on each half.
Moisten edges of pastry with water. Fold and pinch edges together. Brush
lightly with egg substitute for golden brown pastry. Bake at 425 degree
for 20 to 25 minutes or until golden brown.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Aniseed Charabeli
Categories: Cookies, Desserts
Servings: 300
1 1/4 c Sugar 2 ts Aniseed, grated
2 Eggs Grated peel of 1/2 lemon
1 2/3 c Flour, all-purpose; sifted
Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs
until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough
into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into
a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp
knife. Place on prepared baking sheets. Cover and let stand overnight at
room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes
or until golden. Remove from baking sheets immediately; cool on rack. This
cookie is very hard and crisp. It makes an excellent "dunking" cookie!
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cinnamon French Toast *****
Categories: Breads, Cheese/eggs
Servings: 3
1 X Lge Egg, beaten 1/4 4 tsp Ground Cinnamon
1/4 4 cup Milk 3 X Slices Bread
1 Tsp Vanilla extract
This is an excellent source of protein, carbohydrates, and (cooked in
butter or oil), fat.
Beat the egg, milk,vanilla, and cinnamon together in a flat dish such
as a soup plate or pie pan, that will accomodate the bread and make it
easy to remove the bread once it's wet. Add 1 slice of bread at a
time, turning so that both sides are coated and absorb some of the
liquid. Remove the bread, slice by slice, to a plate. Heat butter or
oil on a large griddle or skillet, reduce the heat, and brown the
bread briefly on each side. Serve with syrup, honey, cooked or raw
fruit, or plain.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Clown Faces *****
Categories: Cheese/eggs
Servings: 1
1 X Lge Pancake 3 X Orange Slices
2 X Poached or fried Eggs 1/2 2 x Cherry Tomato
Make the pancakes in advance and set them in oven to keep them warm.
Poach or fry the eggs. To assemble the faces, place the pancakes on a
plate, with eggs for eyes, orange slices for ears and mouth, and a
tomato half for the nose.
NOTE: For a lighter meal, omit the eggs and use apricot or peach
halves for eyes and half a fresh cherry for a nose. Or, omit pancakes,
assemble eggs directly on plate, and add a smile made from chopped,
sauted potatoes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Dallas Cowboy Tacos *****
Categories: Appetizers
Servings: 3
1 Ea Sausage (medium roll) 1/2 2 cup Onion (chopped)
1 Cup Velveeta cheese 2 Cup Crescent rolls
Cook sausage over medium heat until well browned; drain. Stir in
the onions and also brown. When completed, open can of rolls and
stretch the dough until thin without splitting or tearing. In the
wide part of the dough, add the sausage and onion mixture, put cheese
on top of that. Then roll the dough as you would a regular cresent
roll. Make sure you pinch all the open areas closed. Bake in
preheated oven at 375F for 10 to 12 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lipton Onion Burgers *****
Categories: Hamburger, Meats, Main dish
Servings: 8
1 Ea Env. Soup Mix; * 2 Lb Beef; Ground
* Use one of the following Recipe Soup mixes in this recipe: Onion.
Onion-Mushroom,Or Beefy Mushroom Mix.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++
In a large bowl, combine all ingredients; shape into 8 patties. Grill
or broil until done. Serve if desired, on Hamburger buns.
MICROWAVE:
Prepare patties as above. In an oblong baking dish, arrange 4 patties
and heat uncovered on high (Full Power) 6 minutes, turing patties
once. Repeat with remaining patties. Let stand, covered, at least 5
minutes. Serve as above.
NOTE:
You can cover the dish with paper towels to prevent splattering on the
inside of the oven, but do not cover with any type of lid. Also drain
the grease from the pan when putting in the second batch of burgers or
if using regular ground beef, when you turn them the first time.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Make-their-own-pizza *****
Categories: Breads
Servings: 8
- Refrigerator biscuit or roll dough (allow 2 rolls per child) - 16
oz jar good quality Spaghetti Sauce - freshly grated Mozzarella and
Parmesan cheese, mixed - other toppings, such as green peppers, grated
carrot, etc
''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' In
advance of the party, roll out the biscuits or rolls very flat between
sheets of waxed paper and store on a cookie sheet in refrigerator.
When it's time to bake, set the oven at the temp on dough pkg (usually
350-425 deg F) and pour the sauce into a bowl that can be reached by
all. Set out the cheese and other toppings (anything you think the
kids will like, or nothing if you think plain cheese is enough), give
each child 2 pizzas on a paper plate, arm them with spoons, and let
them make their own. You collect the pies, put them on baking sheets,
and try to remember whose is whose.
Note: You can use English muffins instead of dough. Allow 1 muffin per
child as the base for the pizza.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Oatmeal Cookies *****
Categories: Low-cal, Cookies
Servings: 6
3 Cup Rolled Oats 2 Tbsp Light Sesame Oil
1 Cup Flour (unbleached) 1 1/2 Cup Apple Juice
1/4 4 tsp Salt 1 Tbsp Honey (opt)
Raisins and/or nuts (optional)
Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in
a bowl. Add the oil and mix. Add the juice (plus remaining
ingredients, if desired.) If the dough seems too dry, add more juice.
Drop by the teaspoonful onto a greased cookie sheet and flatten
slightly to ensure a crisper cookie. Bake until golden brown, about
15-20 minutes.
VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use
oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice
instead of apple for sweeter cookies. * To use leftover oatmeal, use 1
cup juice and 2 T honey or other sweetener.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Walnut Butter Bread
Categories: Breads
Servings: 4
1/2 c Warm water 4 Eggs, room temp.
1 Pk Yeast 12 tb Bs Butter, softened
3 1/2 Cup Flour 1 c Walnuts, chopped(lg. pieces)
1 tb Bs Sugar 6 oz Chocolate, semisweet *
1 1/4 Tsp Salt
Orig- Servings: 32
* Use 6-one ounce squares, broken or chopped in large pieces.
Put the water in a large mixing bowl and sprinkle in the yeast. Stir
and allow to stand for 5 minutes to dissolve.
Add the flour, sugar, salt, and eggs to the yeast mixture and beat
vigorously until well blended. Beat in the butter in Tablespoon sized
pieces until it is all incorporated and the batter is smooth. Cover
the bowl with plastic wrap and let the batter rise to double its bulk.
Stir the batter down and add the walnuts and chocolate pieces. Spoon
the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans
should be half full so the loaves will have nicely rounded tops when
they finish baking) Bake in a preheated 350 oven for about 45 minutes.
Remove from the oven and allow to rest for 5 minutes, then turn loaves
out onto racks. Makes 2 loaves; about 16 slices each.
Source: The Breakfast Book, Marion Cunningham
Posted by: Pat Finch, August 1991
According to the author this bread "also makes extraordinary french
toast-just be sure to dip the sliced bread into the egg only briefly so the
slices don't get soaked through."
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---------- Recipe via Meal-Master (tm) v7.04
Title: 90 Minute Dinner Rolls
Categories: Breads
Servings: 4
2 tb B sugar 1/2 c Milk
1/2 ts Salt 1/4 c Water
1 Active dry yeast 2 tb B margarine
ts o 2 1/2 cups unsifted flour
1. Mix 3/4 cup of the flour, sugar, salt, and undissolved yeast.
2. Heat milk, water and margarine to 120-130 F. (I use my temp. probe of my
microwave for this. It works great!)
3. Gradually add milk mixture to dry mixture and beat 2 min. at medium
speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in
enough additional flour to make soft dough.
4. On floured board knead 2 to 3 minutes. (I use dough hook on mixer. Works
very well)
5. Divide dough into 8-12 equal pieces. Shape into balls. Place in an
8-inch round pan.
6. Pour a 1-inch depth of boiling water into large pan on bottom rack of
cold oven. Set rolls on rack above water. Cover. Close oven door; let rise
30 minutes .
7. Remove the cover! Remove pan of water!
8. Turn oven on to 375 F. Bake 20-25 minutes or til rolls are light golden
in color. Remove from pan to cool. Serve Warm.
Recipe in Fleischmann's advertisement in about 1982-1983.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Bagels
Categories: Breads
Servings: 4
4 1/2 To 5 cups all-purpose flour 2 tb Bs margarine
3 tb Bs sugar 1 tb Bs sugar
1 tb Bs salt 1 Egg white
2 Active yeast Water
Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast.
Heat 1 1/2 cups water and margarine to 120-130 degrees. Add to dry
ingredients; beat 2 minutes at medium speed. Add 1/2 cup flour; beat at
high speed 2 minutes. Stir in more flour to make a stiff dough. On floured
board, knead 8-10 minutes. Set in greased bowl; turn to grease top. Cover;
let rise in warm, draft-free place 1 hour.
Punch dough down. Cover; let rest 15 minutes. In a large skillet heat
1-inch water over medium low heat to a simmer; add remaining sugar and
salt.
Divide dough into 12 pieces; shape 3 pieces into smooth balls. With floured
finger, poke a 1-inch hole in each. Drop bagels into simmering water. Cook
3 minutes. Turn and cook 2 minutes. Turn again; cook 1 minute more. Drain
on towels. Repeat shaping and cooking rest of dough.
Place on greased baking sheet. Mix egg white and 1 Tbs water; brush on
bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if
desired. Bake at 375 degrees for 20-25 minutes. Remove from sheets. Cool.
Fleischmann's
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---------- Recipe via Meal-Master (tm) v7.04
Title: Rye Bread
Categories: German, Breads
Servings: 4
2 Yeast; Active Dry 1/2 c Molasses
1/2 c Warm Water(110-120 degrees) 2 tb B Butter
1 1/2 Cup Milk; Lukewarm 3 1/4 Cup Rye Flour; Unsifted
2 tb B Sugar 2 1/2 Cup Bread Flour; Unsifted
1 ts Salt
Orig- Servings: 12
Dissolve yeast in warm water. In a large bowl combine milk, sugar, and
salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup
of
rye flour. Use a wooden spoon to mix in the remaining rye flour. Add
white flour by stirring until the dough is stiff enough to knead. Knead
5
to 10 minutes, adding flour as needed. If the dough sticks to your hands
or the board add more flour. Cover dough and let rise 1 1 1/2 hours or
until double. Punch down dough and divide to form 2 round loaves. Let
loaves rise on a greased baking sheet until double, about 1 1/2 hours.
Preheat oven to 375 degrees F. Bake for 30 to 35 minutes.
Makes 2 round loaves.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Spaetzle Noodles
Categories: German, Breads
Servings: 4
3 c Flour; Unbleached 4 Eggs; Large, Beaten
1 ts Salt 1/2 c Water, Or More
1/4 ts Nutmeg 1/4 c Butter
Orig- Servings: 4
Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup
water into middle of flour mixture, beat with a wooden spoon. Add enough
water to make the dough slightly sticky, yet keeping it elastic and
stiff.
Using a spaetzle machine or a colander with medium holes, press the
noodles into a large pot full of boiling salted water. Cook noodles in
the water about 5 minutes or until they rise to the surface. Lift
noodles
out and drain on paper towels. Brown noodles in melted butter over low
heat.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Drop Donuts
Categories: German, Cakes, Breads
Servings: 4
1/4 c Butter; Softened 2 ts Baking Powder
1 c Sugar 1/4 ts Nutmeg
2 Egg Yolks; Large, Beaten 1/2 ts Baking Soda
1 Egg; Large, Whole, Beaten 3/4 c Butter OR Sour Milk
4 c Flour; Unbleached Confectioners' Sugar
Orig- Servings: 10
Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In
a
separate bowl, sift all dry ingredients except the confectioners' sugar;
add to creamed mixture, alternating with buttermilk. Stir to mix all
ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep
fat. Fry a few at a time, to keep fat temperature constant. Turn to
brown on all sides. Drain on paper towels; sprinkle with confectioners'
sugar.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Massachusetts Corn Bread
Categories: Breads
Servings: 4
1 c Yellow cornmeal 4 ts Baking powder
1 c Flour 1 Egg
1 ts Sugar 1 c Milk
1/2 ts Salt 1/2 c Melted shortening
Preheat oven to 425 F. Sift dry ingredients in mixing bowl. Add egg,
milk, and shortening. Stir until blended, do not overbeat. Grease 8-inch
square pan or iron skillet. Heat on top of stove and pour in batter. Bake
in the oven 20 to 25 minutes.
Serves 8 to 10.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cauliflower With Beef "szechwan Style"
Categories: Ethnic, Meats
Servings: 4
1/2 lb Round steak; * 1/4 c Dry sherry
5 Nami black mushrooms -----------sauce------------
2 Carrots; medium 1 c Chicken stock
2 c Cauliflower 1 ts Lan chi black bean paste wit
3 Green onions, minced 2 x Dashes of chinkiang black vi
1/2 ts Ginger; fresh, minced 3 x Drops sesame oil
2 Cloves garlic, minced 1 Cornstarch paste; **
1/2 ts Szechuan peppercorns, crushe -------------s--------------
3 tb Peanut oil 1/2 c Carrot stock; reserved
----------marinade---------- 1/4 c Marinade
1/4 c Soy sauce; thin 1/4 c Mushroom soaking liquid
* cut in 1/2 inch cubes. ** make into a thin paste.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ Combine soy and sherry for marinade. Marinate steak pieces for 1
hour. Massage meat in marinade to aid tenderizing; drain, reserving
marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking
liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means
slicing on a slight bias in 1" lengths but turning the carrot a quarter tur
(90 degrees) between slices. Wash cauliflower, trim off thick part of
stems, and either break or cut florets into pieces about the size of the
carrot pieces. Parboil carrots in boiling stock for about 3 minutes or
until just beginnin to soften. Reserve carrots and stock. Stir-frying:
Heat peanut oil in hot wok. When oil just begins to smoke, add drained
steak cubes; stir-fry briskly for 1 minute until meat begins to lose
pinkness. Don't overcook meat or it will be tough. Remove to holding
plate. Swirl remaining oil into wok.
Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower
and mushrooms; stir-fry 1 minute. Add specified amounts of liquids
generated during preparation: reserved carrot stock, marinade, and
mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium,
and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils
again, add carrots and beef. Mix together. Splash vinegar down sides of
wok. Push ingredients out of sauce, thicken with thin cornstarch paste.
Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Original Chex Party Mix
Categories: Appetizers
Servings: 6
1/4 c Butter or margarine 8 c Chex cereals (mixed)
1 1/4 ts Seasoned salt 1 c Mixed nuts
4 1/2 ts Worcestershire sauce 1 c Pretzels
1>. In a small microwave-safe bowl butter on HIGH. Add seasoned salt and
Worcestershire sauce; mix well. 2>. Pour cereals, nuts and pretzels into 2
gal. resealable plastic bag. Pour butter mixture over cereal mixture. Seal
top of bag and shake until pieces are evenly coated. 3>. Pour contents of
bag into large microwave-safe bowl. Microwave on HIGH 5 to 6 minutes,
stirring every 2 minutes. Spread on absorbent paper to cool. Store in
airtight container.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Mexican Rice:
Categories: Main dish
Servings: 6
1 pt Dairy Sour Cream Into strips (1 cn.)
1/2 lb Monterey Jack Cheese 3 c Cooked seasoned rice
4 oz Chopped green peppers, cut 1/2 c Parmesan cheese
1>. Combine sour cream, chilies and salt. 2>.In 13 x 9-inch baking pan,
layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese
strips. Repeat layers and top with remaining cup of rice. Bake in moderate
oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top
with Mariachl meatballs and sauce. Continue baking for 5 minutes or until
cheese melts.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Black Forest Pie
Categories: Pies
Servings: 6
1 Baked pastry shell 1 1/2 c Whipping cream, whipped
4 oz Unsweetened baking chocolate 21 oz Can cherry pie filling
14 oz Sweetened CONDENSED milk Toasted almonds (optional)
1 ts Almond extract
1>. In a heavy saucepan, over medium-low heat, melt chocolate with
sweetened condensed milk. Remove from heat; stir in extract. Pour into
large bowl; cool or chill thouroghly. Beat until smooth. Fold in whipped
cream. Pour into prepared pastry shell. Chill 4 hours or until set. Serve
with pie filling. Garnish with almonds if desired. Refrigerate leftovers.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Creamy Chicken Broccoli Noodles
Categories: Poultry, Pasta, Main dish
Servings: 4
2 pk Ramen noodles (chicken) 1 1/2 c Cooked broccoli flowerets
1 cn Cream of Mushroom Soup 1/2 c Quartered cherry tomatoes
1/2 Soup can milk (optional)
1 1/2 c Cubed cooked chicken
1>. In saucepan, cook noodles according to package directions. Add
seasoning packets; drain off most of liquid. 2>. Stir in Cream of Mushroom
Soup and milk. Heat through, stirring often. 3>. Stir in tomatoes
(optional).
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---------- Recipe via Meal-Master (tm) v7.04
Title: Campbell's Paprika Chicken
Categories: Poultry, Main dish
Servings: 4
1 tb Butter 2 tb Paprika
4 Skinless, boneless chicken 1/8 ts Ground red pepper
Breast halves 1/3 c Sour cream
1 c Cream of mushroom soup Hot cooked noodles & parsley
1>. In skillet, melt butter and brown chicken 10 minutes or until browned.
Remove; set aside. Spoon off fat. 2>. In skillet, combine soup, paprika and
pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low
heat 5 minutes or until chicken is no longer pink, stirring often. 3>. Stir
in sour cream. Heat through. Serve over noodles.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Classic Green Bean Bake
Categories: Vegetables
Servings: 6
1 c Cream of Mushroom Soup Dash pepper
1/2 c Milk 4 c Cooked green beans
1 ts Soy sauce 1 cn French-fried onions
1>. In 1 1/2 quart casserole, combine soup, milk, soy sauce and pepper.
Stir in beans and 1/2 can onions. 2>. Bake at 350 deg.F 25 minutes or until
hot; stir. Top with remaining onions.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chunky Chicken Rice Soup
Categories: Soups, Poultry
Servings: 7
1 c Cooked cubed chicken 1/2 ts Poultry seasoning
1 ts Oil for frying 1/4 ts Pepper
2 c Chicken broth 1 c Minute Rice
1 c Water 1 tb Dried parsley
10 oz Frozen mixed vegetables
1>. In a skillet, fry chicken in hot oil until browned. Add broth, water,
vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to
low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover,
remove from heat. Let stand 5 minutes before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Dudley Eppel's Hot Cider-cranberry Punch
Categories: Beverages
Servings: 12
8 c Apple cider 4 Cloves, whole
4 c Cranberry juice cocktail 3 Strips orange peel
3 Cinnamon sticks 1 c Dark rum
1>. Put cider,cranberry juice, cinnamon, cloves and orange peel into a
large pot. Bring to a boil over medium-high heat. Reduce heat and simmer,
uncovered 25 to 35 minutes. 2> Line a strainer with cheesecloth and strian
punch. Put 1 to 2 tablespoons of rum into each mug, then fill to the rim
with hot punch.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fresh Vegetable Pizza
Categories: Appetizers, Vegetables
Servings: 60
2 c Pillsbury Crescent Rolls 2 c Fresh mushrooms, chopped
8 oz Sour cream 1 c Chopped, seeded tomatoes
1 1/2 tb Prepared horseradish 1 c Small broccoli florets
1/4 ts Salt 1/2 c Chopped green peppers
1/8 ts Pepper 1/2 c Chopped green onions
1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place
rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss
over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19
minutes or until golden brown. Cool completely. 2>. Blend sour cream,
horseradish, salt and pepper until smooth. Spread evenly over crust. Top
with remaining ingredients. Cut into appetizer-size pieces. Refrigerate.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Vegetable Latkes
Categories: Appetizers
Servings: 36
2 lg Idaho potatoes 2 Egg whites
2 md Carrots 1/4 ts Pepper
2 md Zucchini 1 1/2 ts Salt
1 lg Yellow onion, finely chopped 1/4 c Flour
2 Eggs Oil for frying
1>. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in
a bowl with onion. 2>. Combine eggs, egg whites, salt and pepper; stir into
vegetable mixture. Sprinkle flour over top; stir to mix. 3>. Heat non-stick
griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by
heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned.
Turn, brown other side, adding a little oil as necessary. 4>. Drain on
paper towels and keep warm until ready to serve. Serve with applesauce or
cranberry sauce or combination for dipping.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hidden Valley Ranch (r) Oyster Crackers
Categories: Appetizers
Servings: 20
1 pk Hidden Valley Ranch (R) 3/4 c Salad oil
Salad dressing mix 5 c Plain oyster crackers
1/2 ts Dill
1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and
oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes.
Stir gently halfway through baking.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pork Chop And Corn Stuffing Bake
Categories: Meats, Main dish
Servings: 4
1 cn Campbell's Golden Corn Soup 4 Pork chops, boneless 3/4"
1/4 c Celery, finely chopped Thick
1/4 c Onion, finely chopped 1 tb Packed brown sugar
1/2 ts Paprika 1 ts Spicy brown mustard
1 1/2 c Corn bread stuffing
1>. Combine soup, celery, onion, paprika and stuffing. In 9" greased pie
plate, spoon stuffing mixture. Arrange chops over stuffing mixture; press
lightly into stuffing. 2>. Combine sugar and mustard; spread evenly over
chops. 3>. Bake at 400 deg.F. 30 minutes or until chops are fork tender.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cauliflower Gratin
Categories: Vegetables
Servings: 12
10 c Water 1 tb Lemon juice
1 c Milk 1 1/2 ts Drained capers
2 ts Salt 1 ts Anchovy paste
2 Cauliflower heads, cut into 1/2 ts Dijon mustard
Flowerets 1/4 c Fresh bread crumbs
3 tb Olive oil 1/4 c Parmesan cheese, grated
1>. Bring water, milk and salt to boiling in large saucepan. Add
cauliflower, simmer 4 minutes or until crisp-tender. Drain; rinse the
cauliflower under cold running water to stop cooking. 2>. Coat jelly-roll
pan with non-stick cooking spray. Arrange cauliflower in single layer on
pan. Combine oil, lemon juice, capers anchovy paste and mustard in blender.
Whirl until smooth. Drizzle evenly over cauliflower. Sprinkle on bread
crumbs and Parmesan cheese. 3>. Bake on upper shelf of preheated 350 deg.F
oven for 45 minutes or until crisped and heated through. Serve hot or warm.
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---------- Recipe via Meal-Master (tm) v7.04
Title: String Bean Provencal
Categories: Vegetables
Servings: 12
1 tb Olive oil 2 ts Sugar
4 md Onions, chopped 1/4 ts Salt
4 Garlic cloves, chopped 1/4 ts Ground black pepper
28 oz Plum tomatoes in thick puree 2 lb String beans, trimmed and
2 ts Leaf thyme, crumbled Halved
1>. Heat oil in Dutch oven over medium heat. Add onion and garlic; cook,
covered, stirring occasionally, 8 minutes or until softened. Add tomatoes,
thyme, sugar, salt and pepper, breaking tomatoes with back of spoon. Stir
in the string beans. Simmer, covered, stirring occasionally, 25 to 35
minutes or until beans are tender.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Glorified Pork Chops
Categories: Meats
Servings: 6
1 tb Olive oil Soup
6 Pork chops 1/2" thick 1/4 c Water
1 cn Campbell's Cream of Celery
1>. In skillet, in hot oil, brown half the chops 10 minutes, or until
browned. Repeat with remaing chops. Spoon off fat. 2>. In skillet, combine
soup and water. Heat to boiling. Return chops to skillet. Cover; cook over
low heat 10 minutes or until chops are no longer pink, stirring often.
Serve over rice.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Rice Almondine
Categories: Vegetables
Servings: 6
1 md Onion, chopped 1 1/2 c MINUTE (R) Instant Brown
2 ts Butter Rice
1 1/4 c Chicken broth 1 c Frozen green beans, thawed
1 tb Lemon juice 2 tb Toasted sliced almonds
1/2 ts Garlic powder 1/2 ts Dill
1>. Cook and stir onion in butter until tender. Add broth, lemon juice and
garlic powder. Bring to boil. 2>. Stir in rice. Return to boil. Reduce heat
to low; cover and simmer 5 minutes. Remove from heat. 3>. Stir in green
beans, almonds and dill; cover. Let stand 5 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Curry Powder
Categories: Ethnic
Servings: 5
3/4 c Coriander seeds 1 1/2 ts Ground cloves
3/4 c Mustard seeds 1 tb Crushed red pepper flakes
1/4 c Fennel seeds 1 1/2 ts Fresh ground black pepper
2 tb Celery seeds 15 Coins dried ginger
2 tb Ground mace 3 Cloves dried garlic
2 tb Ground turmeric
1>. Position rack in lower third of the oven. Preheat to 300 deg.F 2>.
Combine coriander, mustard, cumin, fennel, celery, mace, turmeric annd
cloves in 11 x 8 x 2 glass baking dish. Stir thouroughly 3>. Bake in
preheated oven for 30 minutes, stirring occasionally. Cool completely. 4>.
Stir in the red peeper flakes, dried ginger and dried garlic. 5>. Working
in small batches, gring mixture finely in a spice mill, coffee grinder,
mini food processor, or blender (mixture ground in a blender will not have
as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for
up to 6 months. Makes 5 4-ounce jars.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Old-fashioned Peach Cobbler
Categories: Desserts
Servings: 8
1/2 c Light-brown sugar (packed) 1/2 c Whole-wheat flour
1/2 ts Cinnamon, ground 1 tb Baking powder
1 ts Grated lemon rind 1/4 c Butter (1/2 stick)
1 tb Lemon juice 2 Egg whites, beaten
4 c Sliced peeled peaches 1/2 c Milk
3/4 c All-purpose flour 1/2 ts Vanilla
1>. Preheat oven to 375 deg.F. Lightly grease 8 x 8x 2-inch baking dish.
Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add
peaches; toss to mix. Transfer to prepared baking dish. 2>. Combine flours
and baking powder on a piece of waxed paper. Beat together butter and sugar
in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry
ingredients alternately with milk and vanilla, stirring just to combine.
Drop batter by spoonfuls over peach mixture; Spread gently. 3>. Bake in
preheated 375 degF. oven for 25 to 30 minutes or until peaches are tender
and crust is golden brown. Serve warm.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Dijon
Categories: Poultry, Main dish
Servings: 12
6 Whole chicken breasts, 1/2 c Fine bread crumbs
Skinned, boned & halved 1 ts Dried thyme, crumbled
Salt & pepper to taste 1/2 ts Salt
1/3 c Yogurt 1/4 ts Pepper
1/4 c Dijon mustard
1>. Preheat oven to 350 deg.F. Lightly grease 1 or 2 large baking sheets.
2>. Sprinkle chicken lightly with salt and pepper. Stir together yogurt and
mustard in a small bowl. Spread mixture on bottom sides of chicken. Place
on baking sheets, coated side down, leaving space between pieces. Spread
mixture over top. Combine bread crumbs, thyme, 1/2 teaspoon salt and 1/4
teaspoon pepper. Sprinkle over chicken. 3>. Bake for 30 to 35 minutes until
golden-brown and no longer pink in the center.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Blender Breakfast
Categories: Beverages, Fruits
Servings: 1
1 Ripe banana, peach, or 1/2 c Low-fat yogurt
Nectarine, peeled, cut up. 1 ts Honey, sugar or maple syrup
1/2 c Milk OR 1 tb Natural bran
1>. Combine banana, milk, honey and bran in blender or food processor.
Whirl until smooth. Pour into tall glass.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Blue Cheese Dressing
Categories: Salads
Servings: 12
1/2 c Blue cheese, crumbled Pinch dry mustard
1 c Plain yogurt Freshly ground pepper,
1 Clove garlic, finely chopped To taste
1>. Beat half the cheese with a fork in a small bowl until creamy. Stir in
the yogurt, garlic, mustard and pepper. Sir in remaining cheese. Store,
covered, in refrigerator.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Spinach Dip #2
Categories: Dips
Servings: 12
1 lb Fresh spinach 1/4 c Chopped green onions
1 c Dairy sour cream 1 ts Salt
1/2 c Plain yogurt Fresh ground pepper to taste
1/2 c Finely chopped fresh parsley
1>. Remove stems and tough bits from spinach. Boil or steam until wilted.
Drain thouroghly and chop. 2>. Combine spinach, sour cream, yogurt,
parsley, green onion, salt and pepper in a small bowl. Cover and
refrigerate for at least 4 hours or overnight to blend flavors.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Herbed Oil And Vinegar Dressing
Categories: Salads
Servings: 2
1/4 c Cider vinegar 2 ts Dried leaf basil, crumbled
1/4 c Olive oil 1/4 ts Dry mustard
1/4 c Apple juice 3/4 ts Salt
1 ts Honey 1/8 ts Ground black pepper
1/2 c Parsley leaves
1>. Combine all ingredients in a blender or food processor. Whirl until
smooth. 2>. Place in jar with tight-fitting lid. Refrigerate for up to two
weeks. Shake well before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Turkey Salad Stuffed Eggs
Categories: Appetizers, Cheese/eggs
Servings: 4
8 Eggs 3 tb Mayonnaise
2 Celery stalks 2 tb Dijon mustard
2 Green onions 1 tb Cider vinegar
1/2 Sweet red pepper 1 ts Sugar
3/4 lb Leftover cooked turkey 1/4 ts Salt
1>. Place eggs with enough water to cover in medium-sized saucepan. Bring
to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold
running water to cool. Peel; halve crosswise. Remove yolks and reserve for
another use. 2>. Cut celery, green onions, red pepper and turkey into
1-inch cubes. Place in food processor. Whirl with on-off pulses until
finely chopped; do not overprocess. Scrape into medium-size bowl. Sit in
mayonnaise, mustard, vinegar, sugar and salt. 3>. Spoon 1 rounded
tablespoon into hollow of each egg half. Serve, or refrigerate up to 12
hours.
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---------- Recipe via Meal-Master (tm) v7.04
Title: French's Simply Venison
Categories: Meats, Main dish
Servings: 4
Deer ham parts Coarsley grnd black pepper
Adolph's Meat Tenderizer Squeezable soft margarine
The secret to good venison is always to muscle the meat. Muscling means to
remove each muscle individually. Once finished, the cook will have several
cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish,
sprinkle each side with meat tenderizer and coarsley ground black pepper.
Puncture each side liberally with a sharp fork. Squeeze margarine on one
side. Turn meat over and repeat process on other side. Broil on high heat
for about 4 minutes. Turn meat over and broil until brown. Remember venison
is not as good when it is overcooked.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Clive Younghusband's Venison Stew
Categories: Meats, Main dish, Soups
Servings: 12
4 lb Venison (haunch, ham) Salt
3 c Cheap red wine 8 oz Jar of beef gravy
1 1/2 c Red or white wine vinegar 3/4 c Pearl onions, trimmed
pn Ground allspice 3/4 c Fresh mushrooms
2 Whole bay leaves 2 Cloves, garlic, crushed
4 c Celery, carrots, leeks, 2 pn Ground oregano
Roughly chopped 1 lb Salt pork, diced
Sugar
1>. Pour half bottle of red wine and half the wine vinegar into a
non-aluminum pan. Add bay leaves, allspice and vegetables. Do not season.
Bring to a boil for 30 minutes. Cool to room temperature. This can be done
overnight in the refrigerator but allow to return to room temperature
before adding meat. Strain mixture through cheescloth. Discard the
vegetables and spices in the cheesecloth. 2>. Add 2 tablespoons sugar and 2
tablespoons salt to the liquid. Cut venison into 2" cubes. Add to the
strained mixture. Let mixture stand in the refrigerator for 24 hours. 3>.
Saute mushrooms and onions until limp. Add gravy, garlic, oregano and the
remaining red wine. 4>. Fry salt pork until crisp. Drain. Add salt pork to
Mushroom/gravy mixture. 5>. Remove venison from marinade. Throw away
marinade. 6>. Saute venison until brown. Add to mushroom/gravy mixture.
Place mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2
hours or until venison checks done. 7>. Serve stew over wild rice with
cranberry sauce on the side.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lemon-herb Lamb Roast
Categories: Meats, Main dish
Servings: 6
3 lb Boneless center-cut leg of 1/4 ts Dried crushed thyme
Lamb 1/4 ts Pepper
1/2 ts Finely shredded lemon peel 3 c Plain yogurt
1 tb Lemon juice 1 tb Cornstarch
1/2 ts Dried rosemary 3/4 ts Beef boullion granules
1>. Trim fat from lamb; cut four evenly spaced 1" deep slits in the
surface. Combine lemon peel, juice, rosemary, thyme and pepper; rub onto
meat and into slits. Place meat on the rack of a roasting pan. Insert a
meat thermometer into the thickest portion. Roast in 325 deg.F oven for 1
1/2 to 1 3/4 hours or until the thermometer registers 150 degrees 150
degrees F (medium). 2>. For sauce, reserve pan juices; skim fat. Add water,
if neccesary, to measure 2/3rds cup liquid total. In a medium saucepan stir
together yogurt, cornstarch and bouillion granules. Stir in juice mixture.
Cook and stir until thickened and bubbly. Cook and serve with sliced meat.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beef Jerky
Categories: Meats
Servings: 1
1 Flank steak 4 tb Lemon juice
1 Clove garlic, minced 1/2 c Soy sauce
1/2 c Honey 1 Pinch salt
1 Pinch pepper
Put steak in freezer for about half an hour, just until firm. Slice steak
across grain, about 1/4-inch thick. Combine remaining ingredients and
marinate steak strips in this for at least 2 hours. Place slices on rack in
pan and dry in oven at 150 degrees, 12 hours.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Soup
Categories: Soups
Servings: 4
1 Chicken and giblets, cut up 1 Onion, med., chopped
1 tb Salt 1 Garlic clove, minced
4 Carrots, chopped 1 c Rice or noodles
6 Celery stalks w/leaves, chop
Put chicken pieces in large pot with water to cover. Add salt and bring to
a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic,
cover and cook until tender. Remove chicken and either serve separately or
dice and return to soup. Season to taste. Add rice or noodles and cook
until tender.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fish Kabobs
Categories: Fish/sea
Servings: 6
-----------------------------------KABOB-----------------------------------
1 1/2 lb Bass / lean fish, cubed 16 Chunks pineapple
16 Mushroom caps 3 Onions, cut in chunks
2 Green peppers, cut in chunks 3 Firm tomatoes, cut in wedges
----------------------------------MARINADE----------------------------------
1/4 c Vinegar 1/2 c Oil
1 ts Salt 1 Pinch Cayenne
1/4 ts Pepper 1/4 ts Powdered mustard
Combine ingredients to make marinade and shake well. Marinate fish for at
least 1 hour. Thread onto skewers alternating fish with fruit and
vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4
inches above coals. Cook only until edges of fish begin to curl.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fudge # 2
Categories: Desserts, Cakes
Servings: 4
2 c Sugar 2 tb Butter
1/2 ts Salt 1 ts Vanilla
1 c Milk 1/2 c Chopped walnuts (Opt.)
2 Squares unsweetened choc. 1/8 c Chopped candied cherries
Butter a shallow dish and set aside. Combine sugar, salt and milk in a
large saucepan. Add chocolate and cook over low heat until chocolate is
melted. Stirring occasionally, increase heat and bring to full rolling
boil. Continue cooking until it reaches soft ball, 234 degrees F on your
candy thermometer. Remove from heat and add butter. Let cool to about 130
degrees. Add vanilla and beat until fudge begins to thicken. RAPIDLY fold
in walnuts and cherries (if desired), and INSTANTLY turn the mixture into
buttered dish. It's ready to eat almost immediately. Cut into squares and
serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Banana Blueberry Bread
Categories: Breads
Servings: 1
1 3/4 c Sifted flour 2/3 c Sugar
2 ts Baking powder 2 Eggs
1/4 ts Baking soda 1 c Bananas, mashed
1/2 ts Salt 1 c Blueberries
1/3 c Butter
Sift together flour, baking powder, soda, and salt. Set aside. Cream
butter and gradually beat in sugar until light and fluffy.
Beat in eggs one at a time. Add flour mixture and banana alternately in
three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf
pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Michele's Triple C Cookies
Categories: Cookies
Servings: 48
1 c Butter, softened 2 tb Unbleached flour
1 c Sugar 3/4 ts Baking soda
1 c Dark brown sugar 1 ts Salt
2 Eggs 2 c Chocolate chips
1 1/2 ts Vanilla 1/2 c Pecans, chopped
2 c Unbleached flour
Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a
time, blending well. Mix in vanilla.
Sift together flour, soda and salt. Add to butter mixture. Stir until
mixed. Add chocolate chips and pecans.
Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees
for 12 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Swingers
Categories: Meats
Servings: 6
2 lb Ground round 1 ts Salt
1 1/2 c Onion, coarsely chopped 2 tb Wheat germ
1 1/2 c Green pepper, coars chopped 1 Garlic clove, minced
1 1/2 c Tomatoes, coarsely chopped 1/2 c Mushrooms, sliced
2 c Cheddar cheese, cubed 1 c Sliced green onions
Mix all ingredients. Shape into patties. Refrigerate 2 to 3 hours. Press
patties together to prevent crumbling. Cook 10 minutes on each side.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sweet And Sour Meatloaf
Categories: Meats
Servings: 6
8 oz Tomato sauce (1 can) 1 Egg, slightly beaten
1/4 c Brown sugar 1/4 c Onion, minced
1/4 c Vinegar 1/4 c Crushed crackers
1 ts Mustard 1 ts Salt
2 lb Ground beef 1/4 ts Pepper
1 c Sliced mushrooms
Combine first 4 ingredients to make sauce. Combine remaining ingredients,
kneading together with hands. Add 1/2 tomato sauce mixture. Put in loaf
pan. Pour remaining sauce over loaf. Bake at 400 degrees for 45 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Potato Kugel
Categories:
Servings: 6
9 Potatoes, grated 1 Egg, beaten
4 Slices bacon 2 tb Sour cream (heaping)
1/2 Onion, chopped 1 Dash Salt
1 c Milk, boiled 1 Dash pepper
Put potatoes into colander and press out juices. Cook bacon and keep the
fat. (Vegetarians omit meat.) Combine potatoes, bacon, onion and hot bacon
fat, and pour into a 9 x 13-inch baking dish. Pour milk over top. Pour on
egg and sour cream. Salt and pepper to taste. Bake at 350 degrees for 1
hour or until light brown on top. Serve immediately or let flavors blend
overnight.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Secret Kiss Cookies
Categories: Cookies
Servings: 36
1 c Butter 1 c Walnuts, chopped fine
2/3 c Sugar 1 Pkg chocolate kisses
1 ts Vanilla 1 c Powdered sugar
2 c Flour
Beat butter, sugar and vanilla at medium speed until light and fluffy. Add
flour and nuts on low speed until well-blended. Chill dough 2 hours. For
each cookie, use about 1 T of dough to encase one candy piece completely.
Place on ungreased cookie sheet. Bake at 350 degrees until set but not
brown, about 8- 10 minutes. Remove and roll in powdered sugar.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Chip Cake
Categories: Cakes
Servings: 12
2 tb Cinnamon 2 c Brown sugar
1 c Walnuts, chopped 1 1/2 c Salad oil
3/4 c Chocolate chips 1 ts Vanilla
1/2 c Sugar 3 c Graham crackers, crushed
4 Eggs 1 1/2 ts Baking powder
1 pt Sour cream 1/2 ts Baking soda
Combine cinnamon, walnuts, chips and white sugar; set aside. Blend eggs,
sour cream, brown sugar and salad oil until creamy; add vanilla. Combine
cracker crumbs, baking powder and soda; stir into batter. Pour half the
batter into an oiled 13 x 9-inch baking pan. Sprinkle batter with half the
cinnamon/sugar mix. Pour rest of batter in pan. Sprinkle top with remaining
cinnamon/sugar mix. Bake at 350 degrees for 45 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Turkey Strips With Artichokes
Categories: Poultry, Main dish
Servings: 4
2 tb Flour 1 Onion, sliced
1/4 ts Salt 1/4 c Butter
1/8 ts Pepper 1/4 c Chiken broth
1/8 ts Paprika 1 tb Lemon juice
3/4 lb Turkey breast, sliced 2 tb Grated Parmesan cheese
And pounded 1/2 c Sour cream
6 oz Marinated artichoke hearts 8 oz Noodles, cooked
Combine flour, salt, pepper and paprika. Coat meat slices with it. Pour
artichoke liquid into a frying pan and cook on medium heat until bubbly.
Add meat slices and brown 3-5 minutes; remove from pan. Add onion and
butter to pan. Saute 5 minutes. Add broth and stir in lemon juice, cheese,
and sour cream. Add turkey and heat through. Serve over noodles. Garnish
with artichoke hearts.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Honey Lemonade
Categories: Beverages
Servings: 8
1 c Honey 3/4 c Lemon juice
1 c Hot water 8 c Cold water
Stir honey and hot water over low heat until blended. Let cool and add
lemon juice and cold water. Pour into iced glasses.
The honey/water syrup may be refrigerated and used to make lemonade a glass
at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per
person. Pour into iced glasses.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Banana Sour Cream Waffles
Categories: Cheese/eggs, Cakes
Servings: 4
1 c Flour 1 Egg, separated
1/2 tb Sugar 1 c Sour cream
1 ts Baking powder 1/4 c Milk
1/4 ts Soda 1/4 c Butter, melted
1/4 ts Salt 1 Banana, mashed
Sift together dry ingredients. Set aside. Mix together beaten egg yolk,
sour cream, milk, butter and banana. Add to flour mixture, mixing well.
Fold in whipped egg white, and pour into oiled waffle iron or oiled pan.
Cook each side until brown.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Creamed Carrot Soup
Categories: Soups
Servings: 8
5 tb Butter 3 1/2 c Milk
4 Onions, chopped 1 Pinch salt
4 c Carrots, sliced 1 Pinch pepper
4 tb Flour 1/4 ts Nutmeg
5 c Beef broth
Melt butter in kettle. Saute vegetables until onions are clear. Blend in
flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put
soup through blender to puree. Stir in milk. Adjust the seasonings. Stir
until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pumpkin Bread Or Muffins
Categories: Breads
Servings: 3
3 1/2 c Pumpkin, pureed 1 ts Cloves
1 c Butter 2 ts Nutmeg
2 Eggs 2 c Walnuts, broken
2 1/2 c Flour 2 c Honey
2 1/2 c Pastry flour 1 c Cream
6 ts Baking powder 4 tb Vanilla
1/4 c Molasses
Combine pumpkin, butter, and eggs. Add remaining ingredients and stir.
Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30
minutes or until tops brown. To give as gifts, bake in oiled empty coffee
or tea tins.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Canadian Flapjacks
Categories: Cakes, Cheese/eggs
Servings: 4
2 c Flour 2 Eggs
1 Pinch sea salt 1/2 c Honey
1 1/2 c Apple juice or milk 2 ts Baking powder
2 tb Oil 1 Pippin apple, grated
Combine all ingredients except apple with mixer. Add apple and mix by
hand. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear
and harden. Brown other side. Serve immediately with your choice of
topping. We like honey and maple syrup best.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Tuna Apple Salad
Categories: Salads
Servings: 3
1 Can (6.5 oz) tuna 4 1/4 oz Chopped olives (opt.)
3 c Torn lettuce 1/4 c Cheese, grated (opt.)
1 Apple 1 Boiled egg, chopped
1 Stalk celery, chopped 3 tb Thousand Island dressing
Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into
eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple
piece will still have peel on one edge. Red apples look especially nice.
Combine tuna, lettuce, apple and chopped celery. Add optional ingredients
as desired. Add Thousand Island dressing and toss until well blended. Serve
with crackers or specialty bread.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Persian Kebabs
Categories: Meats
Servings: 6
2 lb Lamb, cut in 1-inch cubes 1/2 ts Pepper, fresh
1/2 c Salad oil 6 Bay leaves
1/4 c Lemon juice 4 Small tomatoes, halved
2 Cloves garlic, crushed 2 Green Pepper, cubed
1 ts Salt 2 Small egplants, cubed
Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay
leaves. Marinate meat cubes for 4 to 5 hours in refrigerator.
Thread meat, vegetables, and bay leaves on skewers. Brush with marinade.
Broil 3 minutes on each side, or barbecue 5 minutes on each side. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Ratatouille
Categories: Main dish, Ethnic
Servings: 6
4 tb Olive oil 1 tb Garlic, chopped
1 Eggplant, cut in 1" cubes 2 Sprigs fresh thyme (OR
2 Zucchini cut in 1" cubes 1/2 ts Dried thyme)
1 tb Olive oil 1 Bay leaf
2 Onions, coarsely chopped 3 Tomatoes, cut in 1" cubes
2 Green peppers, 1" cubes 1 Pkg Gruyere cheese (opt)
Heat first amount of oil in large heavy skillet. When quite hot, add
eggplant; cook, stirring constantly, for about 3 minutes. With a wooden
spoon, remove eggplant to colander. Next cook zucchini in skillet,
stirring constantly, about 3 minutes. Remove to colander also. Add
remaining oil to skillet; saute onion until clear. Add green pepper to
skillet, and cook while stirring, for about 3 minutes. Stir in garlic,
thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring,
for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes.
Uncover and cook for about 10 minutes to reduce liquid that will have
accumulated. Serve hot or cold.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Ham Apple Pie
Categories: Main dish
Servings: 6
4 lb Ham, cooked, chopped fine 1 Cube bouillon (dissolved in
5 Green apples, chopped 1 c water)
2 Onions, chopped fine 4 Potatoes, cooked and mashed
1 ts Sage 3 tb Melted butter
1 tb Mixed vegetable seasoning
In deep baking dish, arrange alternate layers of ham and apples. Sprinkle
each layer with onion and seasonings. Moisten each layer with bouillon.
Over top, cover with layer of thick mashed potatoes. Brush potato peaks
with melted butter. Bake at 325 degrees for 1 1/2 to 2 hours until ham is
thoroughly heated and potato peaks are browned.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Paella
Categories: Mexican, Main dish, Fish/sea
Servings: 6
1 Chicken broiler, cut up 6 Strands saffron
2 Cloves garlic 1 c Onion, diced
1/4 c Oil 1 Green bell pepper, diced
1 lb Raw shrimp 1 Red bell pepper, diced
4 Sliced tomatoes 1 ts Paprika
1 lb Peas 1 c White wine
12 Artichoke hearts 2 c Water
1 1/2 c Brown rice
Brown chicken and garlic in oil; remove chicken to large casserole dish.
Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to
brown chicken, saute rice, saffron, onion, green and red bell peppers for 7
minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and
water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Herb Butter For Seafood Or Artichokes
Categories: Sauces
Servings: 1
1/2 c Butter 1/4 ts Basil
1 ts Paprika 1 Clove garlic, crushed
1 tb Green scallions 3 tb Fresh parsley, chopped
1/4 ts Oregano 1/2 ts Soy sauce
1/4 ts Marjoram
Melt butter over medium heat and stir in remaining ingredients. Simmer 5
minutes. Serve warm. May be refrigerated and reheated when needed.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Kiev #2
Categories: Poultry, Main dish
Servings: 2
1/2 c Butter 2 Eggs
3 Cloves garlic, diced 1/2 c Scallions, diced fine
1/4 c Lemon juice 3 c Cracker crumbs
1/2 ts Mixed vegetable seasoning 1/2 c Grated Parmesan cheese
2 Chicken breasts
In a fry pan, melt butter and saute garlic with lemon juice and seasoning.
Using flavorizer, inject breasts with butter mix. (The flavorizer can be
purchased at any kitchen supply store. It looks much like the needle a
doctor uses for injections, and it's use is also similar.)
Add remaining liquid to eggs and beat. In a separate bowl, combine
scallions, cracker crumbs, and Parmesan cheese. Dip breasts in egg
mixture, then into cracker mixture. Bake at 350 degrees for 30 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Potato Time
Categories:
Servings: 4
6 Potatoes, in 1/2" slices 1/2 ts Garlic powder
1 1/2 c Mayonnaise 3 tb Parsley
1 Onion, minced 1 1/2 c Cracker crumbs
1 tb Soy sauce 1 c Grated Parmesan cheese
1 tb Oregano leaves
Place potato slices in covered vegetable steamer; steam 12 minutes; drain
and cool. Mix together mayonnaise, onion, soy sauce, oregano, garlic and
parsley. Frost each potato slice with this mixture, and then dip it into
cracker crumbs. Bake on cookie sheets at 350 degrees for 10 minutes.
Sprinkle with Parmesan and serve hot.
To make as a casserole, cover bottom of casserole with potato slices,
spread on mayonnaise mixture, then sprinkle on crumbs. Continue in layers
until all ingredients are used. Bake at 350 degrees for 1 hour. Top with
Parmesan and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mendocino Sole
Categories: Fish/sea, Main dish
Servings: 4
8 Fillets of sole 1/4 c Cognac
1 ts Minced onion 2 tb Butter
1 ts Lemon juice 2 tb Flour
1/2 c Dry white wine 1 c Cream
1 c Seedless grapes 1/2 ts Mixed vegetable seasoning
Wash and dry sole. Set fillets in baking dish, side by side. Sprinkle on
minced onion, lemon juice, and wine. Cover and bake 15 minutes at 350
degrees. Meanwhile, slightly bruise grapes and marinate in cognac. Make
a sauce of butter, flour and cream; add mixed vegetable seasoning. Combine
sauce with grapes and cognac. Pour over sole fillets and return to oven
for 5 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Regency Salad
Categories: Poultry, Salads
Servings: 2
9 oz Frozen artichoke hearts 1 tb Soy sauce
2 c Italian salad dressing 2 tb Butter
3 c Cooked, cubed chicken 1/2 c Pecan halves
1/3 c Sliced water chestnuts 1 pn Mixed vegetable seasoning
1/4 c Slivered green olives 3/4 c Diced celery
Cook artichoke according to package directions; drain. Combine with salad
dressing, chicken, water chestnuts, olives, and soy sauce. Cover and
refrigerate at least 3 hours.
Melt butter; add pecans and cook over low heat, stirring constantly until
nuts begin to brown. Drain nuts and sprinkle with vegetable seasoning;
cool.
Drain any liquid from chicken mixture. Add celery just before serving.
Serve on lettuce leaves and garnish with pecans.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Noodles And Apples
Categories:
Servings: 4
3 c Cooked noodles 3/4 c Raisins
3 tb Butter 1/2 ts Nutmeg
3 tb Grated Swiss cheese 1/4 ts Cloves
3 c Sliced green apples 3 tb Molasses
Combine all ingredients and pour into well-oiled medium casserole. Cover
and bake at 350 degrees for 30 minutes. Bake uncovered for 15 minutes
longer or until slightly browned.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Banana Fish
Categories: Fish/sea, Main dish
Servings: 4
1/4 c Flour 1 lb Fish fillets
2 ts Curry powder 1 tb Oil
1/4 ts Soy sauce 3 Stalks celery, sliced
4 Bananas, peeled & halved 4 tb Butter
Lengthwise 2 tb Lemon juice
Mix together flour, curry powder, and soy sauce; coat bananas and fish with
this; set aside. Heat oil in skillet. Stir-fry celery until crisp; set
aside. Add butter to oil; saute bananas until golden, about 1 minute on
each side. Sprinkle bananas with half of lemon juice; remove to serving
dish. Saute fish in oil/butter mix until fish comes easily away on a fork,
about 3 minutes on each side. Sprinkle with remaining lemon juice. Place
on serving dish with bananas. Spoon celery over fish.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Turkey Pot Pie
Categories: Poultry, Main dish
Servings: 6
5 Potatoes, mashed 3 c Diced turkey
1 Egg, slightly beaten 2 c Chopped celery
1/2 c Mayonnaise 1 c Cooked peas, drained
1 tb Lemon juice 1 c Cheddar cheese, grated
Cook & mash potatoes, or used leftovers. Stir in egg. Spread in well
oiled 9-inch pie pan. Bake at 375 degrees for 10 minutes. Combine
mayonnaise and lemon juice; stir in turkey, celery, and peas. Spoon into
potato crust. Top with cheese. Continue baking 15-20 minutes or until hot
through.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Roast Beef A La Stroganoff
Categories: Main dish, Meats
Servings: 4
1/2 c Chopped celery 1 ts Soy sauce
1 Onion, chopped fine 1 1/2 c Beef bouillon
1/4 lb Mushrooms, sliced 1 c Sour cream
1/4 c Butter 2 c Thinly sliced roast beef,
1/2 c Flour Cooked
Cook celery, onion and mushrooms in butter until tender. Stir in flour and
soy sauce. Add bouillon; cook, stirring until thickened. Stir in sour
cream. Add beef and heat through. Serve with hot cooked rice or noodles.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Turkey And Pecan Casserole
Categories: Poultry, Main dish
Servings: 6
Turkey and Pecan Casserole
8 c turkey, cooked & cubed 1/2 tsp mixed vegetable seasoning 8 T butter 4
cloves garlic, minced 2 T scallions, chopped 6 T brandy 1 c white wine 2 T
tomato paste 6 T whole wheat flour 1 c mushrooms, chopped 2 c broth 1 lb
pecans 1 1/2 c sour cream 1/2 c fresh parsley, chopped
Season turkey with mixed vegetable seasoning. In skillet, melt 1/2 of
butter and brown turkey; place turkey in ovenproof casserole with lid. In
same skillet, saute garlic and scallions. Add brandy and wine; increase
heat and boil about 1 minute. Reduce heat to low and whisk in tomato
paste, and flour. Cook, stirring until smooth. Add mushrooms and broth.
Pour sauce over turkey in casserole. Add pecans. Bake covered 35 to 40
minutes or until turkey is tender. Remove from oven. Spoon about 2 cups of
turkey sauce into bowl; stir in sour cream; return to casserole, stirring
until thoroughly combined. Return to oven and bake covered about 10
minutes. Sprinkle with parsley and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Out-of-the-ordinary Chili
Categories: Meats, Poultry, Main dish
Servings: 6
1 1/2 lb Beef, chicken, or turkey 4 c Cooked kidney beans
2 c Water 1 Onion, chopped
1 tb Chili powder 1 Bunch green onions, sliced
1 tb Curry powder 1 1/2 c Grated natural sharp cheese
3 Tomatoes, diced
In a frying pan, saute meat until lightly browned. Pour off drippings. Add
water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans;
heat through. Stir in onions. Ladle into serving bowls and sprinkle on
cheese.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Polish Stew
Categories: Soups
Servings: 8
1 lb Polish sausage, 1/2" pieces 1 c White wine
3 tb Oil 8 oz Tomato sauce
1 1/2 lb Beef, cubed 2 ts Soy sauce
2 Onions, sliced 1 ts Caraway seeds
2 c Mushrooms, sliced 1/4 ts Vegetable seasoning
1 lb Sauerkraut, canned
Saute sausage 15 minutes; remove to casserole. Add oil to sausage
drippings; brown beef in oil, 15 minutes; remove to casserole. Saute
onion; add to casserole. Saute mushrooms with sauerkraut and wine. Add
tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to
casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 1/2
hours. Stir casserole every 30 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: X's Spinach Salad
Categories: Salads
Servings: 4
-----------------------------------SALAD-----------------------------------
2 Bunches spinach, washed, 2 Tomatoes, cut into wedges
Drained, stems removed 4 Strips bacon, crumbled
1 Onion, thinly sliced 1 cn Asparagus spears
2 Eggs, hard cooked, chopped
----------------------------------DRESSING----------------------------------
1/2 c Sugar 1/2 c Vinegar
1 c Safflower oil 1 ts Whole celery seeds
1 ts Mustard 1 tb Grated onion
1 ts Salt
Prepare dressing first: blend together sugar, oil, mustard and salt. Add
vinegar, celery seeds and grated onion; shake or beat well. Chill.
Mix together all salad ingredients, except asparagus spears. Pour chilled
dressing over all and toss until well coated. Arrange asparagus spears on
top. Chill well before serving. It is best the next day.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Lemon Bread With Lemon Ice
Categories: Desserts
Servings: 1
-----------------------------------BREAD-----------------------------------
1 c Sugar 1 1/2 c Flour
1/2 c Milk 1 ts Baking powder
6 tb Unsalted butter 1/8 ts Salt
2 Eggs 1 Lemon rind, grated
-----------------------------------GLAZE-----------------------------------
1/2 c Sugar 1/4 c Fresh lemon juice
---------------------------------LEMON ICE---------------------------------
2 c Water 1 c Fresh lemon juice
1 c Sugar 2 Egg whites (opt)
2 tb Grated lemon rind
Grease and flour a 9x5 loaf pan for each loaf of bread you are making.
Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking
powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour
in preheated 350-degree oven. Cool slightly, remove from pan, and set on
foil.
Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir
over low heat until sugar dissolves and glaze is hot.
Pour hot glaze slowly over surface of bread. Let bread cool completely
before slicing.
To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and
bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir.
Pour liquid into freezer trays (two for each loaf of bread) and freeze
until set, but not hard. Place in food processor or blender. If desired,
add egg whites (they will make the ice smooth and white), and beat until
smooth. Refreeze for about 3 hours or until firm. When ready to serve, let
stand for a few minutes before scooping out.
Serve bread slices with a scoop of lemon ice on the side.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tostadas De Pollo Y Frijoles
Categories: Mexican, Poultry, Main dish
Servings: 2
2 Tortillas 1 Head lettuce, shredded
2 c Cooked, mashed black beans 1 Green bell pepper, sliced
(or refried beans) 2 Green onions, diced
2 c Chicken, shredded 1 cn Plain green olives, chopped
1 Tomato, wedged 1 c Cheddar cheese, grated
1 c String beans, cook & cool 2 tb Hot sauce
Lay a tortilla on each plate; spread with a layer of beans. Lay chicken on
beans. Toss together vegetables and cheese; and mound on top of chicken.
Sprinkle hot sauce on top.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Salmon For Supper
Categories: Fish/sea, Main dish
Servings: 6
6 Salmon steaks, 8-10 oz. each 1 Large russet potato,
1/2 c Butter Sliced paper thin
1/4 c Vermouth 2 Cloves garlic, diced
2 tb Orange peel 1/2 c Green onion, sliced
1 tb Lemon juice 1/4 c Parsley, diced
1 ts Mixed vegetable seasoning
Wash salmon and pat dry. In a sauce pan, melt butter in vermouth; stir in
orange peel, lemon juice, and vegetable seasoning. Place salmon in baking
dish. Brush each side of fish with butter mixture. Lay potato slices on
top of fish. Sprinkle on garlic, onion and parsley. Wrap baking dish in
foil, sealing tightly. Place sealed dish over barbecue coals, and grill
10- 15 minutes or until fish flakes easily. Or, in the oven, bake covered
at 325 degrees until fish flakes easily.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Chop Suey
Categories: Ethnic, Main dish, Poultry
Servings: 4
1 lb Uncooked chicken breast, 1/2 c Sliced celery
Cut in 1" cubes 1 Green pepper, sliced
1 tb Oil 1/2 c Sliced mushrooms
3 Cubes vegetable bouillon 1 Tomato, diced
1/2 c Unsweetened pineapple juice 1/4 c Sliced green onions
2 tb Soy sauce 1 1/2 c Fresh Chinese pea pods
1/2 ts Ginger 4 oz Water chestnuts (1 can)
1/2 ts Horseradish 3 c Fresh bean sprouts
Pan fry chicken in oil. Remove from heat and set aside. In another pan,
crush bouillon cubes and dissolve in pineapple juice. Add soy sauce,
ginger, horseradish, celery and green pepper; heat through. Combine
chicken with tomato, green onions, pea pods and water chestnuts; stir-fry
about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce;
serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Escargots On Mushroom Caps
Categories: Appetizers, Ethnic
Servings: 6
18 Snails 1/4 ts Vegetable seasoning
1 Bay leaf 1/2 c Butter
1 c White wine 3 tb Finely chopped parsley
2 tb Chopped onion 2 tb Minced green onions
4 Cloves garlic, crushed 1/4 ts Nutmeg
1 Dash allspice 18 Mushroom caps
1 ts Soy sauce
Capture 18 snails. Place them in a ventilated box with corn meal. With a
sprayer bottle, spray the corn meal. Keep them in this environment at
least 72 hours. Remove the snails and wash them in cold water. Drop them
into boiling water with bay leaf and let simmer 15 minutes. Drain in
colander and pick meat out of shell. Remove the fall or the tail end where
the snail is attached to the shell. Wash snails in cold running water. Set
aside. If you prefer, use canned snails, and rinse in cold water.
In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and
vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove
and drain snails, reserving liquid. To this liquid add butter, parsley and
green onions. Heat through; add nutmeg. Place mushroom caps in baking
dish, top each with a snail, and pour liquid over all; bake at 450 degrees
for 7 minutes. Serve immediately with sliced french bread.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: South Of The Border Stew
Categories: Mexican, Meats, Soups
Servings: 6
1/4 c Butter 1 ts Salt
2 lb Boneless round steak, cubed 1/4 ts Oregano
5 Zucchini, sliced thin 1/4 ts Cumin
3 c Corn 1 c Cheddar cheese, shredded
1 cn (4 oz) grn chilies, chopped 1/4 c Chopped cilantro
2 Cloves garlic, minced
In a large skillet, melt butter. Brown meat, a few pieces at a time.
Remove from skillet as they brown. Saute zucchini in skillet 7-10 minutes.
Return meat and add corn, chilies, garlic, salt, oregano and cumin. Simmer,
stirring occassionally, about 12-15 minutes or until meat is tender. Stir
in cheese until melted. Garnish with chopped cilantro and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Indonesian Brisket Of Beef
Categories: Ethnic, Meats, Main dish
Servings: 6
3 lb Beef brisket 3 Carrots, sliced
3 Cloves of garlic, diced 2 Hot peppers, diced
1/2 lb Bacon 3 Tomatoes, cubed
3 Onions, sliced 2 c Celery, sliced
4 c Cooked pinto beans 2 c Corn
1 c Ketchup 1 ts Vegetable seasoning
Boil brisket for 3 hours. After 2 1/2 hours, combine garlic, bacon,
onions, and beans; bake at 350 degrees for 1/2 hour. Add boiled brisket to
baking ingredients; also add rest of ingredients; continue baking at 350
degrees for another 1/2 hour. Remove from oven; allow to cool; refrigerate.
Serve the next day with rice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Simply Sumptuous Shrimp
Categories: Fish/sea, Main dish
Servings: 4
1/4 c Butter 1/2 c Water
1 Large green pepper, seeded 1 c Brown rice
& chopped 1 lb Cooked medium shrimp
1 Onion, chopped 1 cn (6 1/2 oz) minced clams,
1 Clove garlic, minced Drained
1 cn (28 oz) stewed tomatoes 1 c Feta (or mozzarella)
1 pt Clam juice Cheese, crumbled
1 c Dry white wine
In large skillet, melt butter. Add green pepper, onion and garlic; saute
about 5 minutes. Add tomatoes, clam juice, wine, water and rice. Boil at
medium heat 25-30 minutes until rice is cooked. Add shrimp and clams.
Reduce heat to simmer for 3 minutes. Sprinkle cheese on top and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Salmon Steaks
Categories: Fish/sea
Servings: 4
4 Salmon steaks 2 tb Soy sauce
1/4 c Oil 1/2 tb Ginger
2 tb Lemon juice
Combine all ingredients and pour over steaks. Marinate 30 minutes; turn
steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and
brush with marinade; cook another 10 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Peachy Chicken
Categories: Poultry, Main dish
Servings: 6
3 lb Chicken, cut up 1/2 c Water
1 c Whole wheat flour 8 c Sliced peaches
1 c White wine 1 c Chopped walnuts
1/2 c Butter
Roll chicken in flour; place in baking dish. Melt together wine, butter,
and water; pour over chicken. Bake at 350 degrees for 30 minutes. Add
peaches and walnuts. Bake another 1/2 hour to finish.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spicy Rice And Vegetables
Categories: Vegetarian, Main dish
Servings: 4
1 c Green chilies, diced 1 tb Honey
1 c Green bell pepper, diced 1 1/2 c Brown rice
1 c Celery, diced 3 c Water
1 c Onion, diced 1 Apple, chopped
4 tb Butter 1/2 c Almonds, chopped
Saute vegetables in butter and honey. Add rice and continue to saute until
onions are clear. Add water, and boil 5 minutes. Turn heat to low; let
rice absorb water, about 35 minutes. In last 5 minutes of cooking, add
apple and almonds.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Suffed Potatoes
Categories: Vegetarian
Servings: 4
4 Baked potatoes 2 Tomatoes, diced
3 tb Butter 1 Green bell pepper, diced
1/2 Bunch scallions, diced 2 Garlic cloves, diced
2 c Cashews 2 c Cheddar cheese, diced
Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with
fork. Cut each lengthwise; scoop out centers. Place potato centers in fry
pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Saute
10 minutes. Restuff potato skins with saute mixture. Sprinkle on cheese,
serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mideastern Chicken
Categories: Poultry, Main dish
Servings: 4
1/2 c Oil 1/4 ts Nutmeg
2 Lemons, juiced 1 cn (7 oz) green olives
2 tb Garlic powder 4 c White wine
1/4 ts Saffron 1 Onion, diced
2 1/2 lb Chicken, cut-up
Use blender to combine oil, lemon juice, garlic and saffron. Rub this
mixture on chicken pieces. Place remaining ingredients in pan with
chicken. Simmer covered 20-30 minutes. Serve with LEMON RICE.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Crab With Snow Peas
Categories: Fish/sea
Servings: 4
2 tb Vegetable oil 1/4 c White wine
1 lb Fresh crab meat, diced 1 tb Soy sauce
2 Cloves garlic, crushed 1 tb Arrowroot
1/2 lb Fresh snow peas 1/4 c Water
1 cn (8 oz) water chestnuts (OR 4 c Rice, freshly cooked
1 c Jicama, cut in 1/2" cubes)
Heat oil. Add crab and simmer, stirring, 2 minutes. Add garlic, snow peas
and water chestnuts; simmer 5 minutes. Stir together wine, soy sauce,
arrowroot and water until arrowroot is dissolved. Pour into cooking crab
mixture and simmer another 2 minutes. Serve immediately over hot rice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Sausage Skillet
Categories: Meats, Main dish
Servings: 4
4 Red potatoes, cut in 1/2" 1 Onion, diced
Cubes 1 Bell pepper, into strips
4 Italian-style sausages, cut 1 Red pepper, into lengths
Into 1/4" cubes
In sauce pan, cover potatoes and sausage with water; simmer, covered, until
sausage is fully cooked, about 20 minutes. Drain off water; add vegetables
to potatoes and sausage in fry pan. Simmer 10 minutes, stirring
occasionally. Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Baked Cornish Hens
Categories: Poultry, Main dish
Servings: 4
4 Cornish game hens 1 ts Rosemary
1/2 c Butter 2 Cloves garlic, pressed
2 tb Lemon juice
Rub hens with butter. Combine other ingredients and use to baste hens.
Bake at 350 degrees for 1 hour, basting with lemon mixture every 10
minutes. If serving with rice, spoon remaining lemon mixture over rice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Turkey Divan
Categories: Poultry, Main dish
Servings: 2
4 tb Butter 4 Spears broccoli, sliced
2 tb Flour Lengthwise
1 c Cream 1/2 ts Mixed vegetable seasoning
2 c Diced turkey 1/2 c Parmesan cheese, grated
In a sauce pan, melt butter and gradually stir in flour to make a smooth
paste. Slowly add cream and whisk until smooth. Place turkey in baking
dish, alternating with layers of broccoli spears. Pour sauce over all and
sprinkle on vegetable seasoning. Top with Parmesan cheese. Bake at 350
degrees for 20-30 minutes; cheese will be bubbling and slightly browned.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Huevos Mexicanos
Categories: Cheese/eggs, Mexican
Servings: 2
2 Onions, chopped 2 1/2 ts Chili
2 Cloves garlic, diced 6 Eggs
1/3 c Olive oil 1/2 c Cheddar cheese, grated
2 Tomatoes, chopped 2 Tortillas
In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add
tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat
tortillas by steaming them. Place tortillas on individual plates and top
with poached eggs. Pour sauce over the top and sprinkle with cheddar
cheese.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tamale Casserole
Categories: Meats
Servings: 4
3/4 c Yellow cornmeal 1 Onion
1 1/2 c Milk or water 3 Tomatoes, diced
1 Egg 1/2 ts Oregano
1 lb Meat (chopped ham, chicken, 1 cn (7 1/2 oz) green olives,
Ground beef) Sliced
2 tb Oil 1 c Cottage cheese (opt)
Mix cornmeal, milk and egg in large bowl; set aside. In skillet, brown
meat in oil with onion, tomato and oregano. Pour off fat and add olives and
cottage cheese; simmer 5 minutes. Stir into cornmeal mix; turn into
casserole dish; bake at 350 degrees, 1 hour.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Wild Rice
Categories: Vegetarian
Servings: 2
1/2 c Celery 2 c Water
1/2 c Onion 1/2 c Wild rice
1/2 c Parsley, grated 1/2 c Short grain brown rice
1/2 c Butter 3 tb Lemon juice
1 Box (10 oz) tofu 1/2 ts Rosemary
In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes.
Blend tofu and water together; add to skillet; also add wild rice, brown
rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and
let rice absorb moisture, about 30-40 minutes. Serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pork Chops Vermont
Categories: Meats, Main dish
Servings: 4
1 c Catsup 1/4 ts Ground ginger
1 c Maple syrup 3/4 ts Thyme
2/3 c White wine 1 1/2 ts Basil
1/4 c Water 1/2 ts Dry mustard
1 Bouillon cube 1/2 ts Salt
1 Bay leaf 1/4 ts Pepper
2 Cloves garlic, minced 4 Pork chops, 1 1/2" thick
In sauce pan, combine all ingredients except pork chops. Bring to a boil,
then reduce heat and simmer uncovered for 30 minutes; stir occasionally.
Meanwhile, bake chops 30 minutes at 375 degrees; pour sauce over chops.
Bake 15-20 minutes more, spooning sauce over chops every 5 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Canadian Souffles
Categories: Cheese/eggs
Servings: 6
1 tb Butter 1/2 c Sour cream
3 tb Parmesan cheese, grated 3 tb Chopped pimento
6 Eggs, separated 1 tb Chopped chives
8 oz Cream cheese (soft) 3/4 ts Dry mustard
1 c Grated cheddar cheese 3/4 lb Canadian bacon, diced
Butter bottom and sides of individual souffle dishes and sprinkle with
Parmesan cheese. Beat egg yolks until thick and lemon colored, about 5
minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives
and mustard. Using clean, dry beaters, beat egg whites until stiff.
Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into
souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a
knife inserted in center comes out clean.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Turkey Empenadas
Categories: Poultry
Servings: 4
1 c Cooked turkey, cubed 1/2 ts Salt
1 1/3 c Cheddar cheese, grated 1/3 c Butter
1 cn (4 oz) grn chilies, drained 1/4 c Water, cold
1 c Flour whole wheat 1 tb Milk
1/4 c Corn meal 4 ts Corn meal for topping
Mix together turkey, cheese and chilies; set aside. In a different bowl,
mix together flour, cornmeal and salt. Cut in butter until particles are
the size of small peas (a pastry blender makes this an easy job). Sprinkle
with water and mix with pastry blender or fork until pastry can be formed
into a ball. Add a little more water if necessary.
Divide dough into balls, one ball for each two servings; divide turkey
mixture into same number as dough.
Turn one dough ball onto floured board and roll into an 11" square. Place
on oiled cookie sheet. Spoon one part of turkey mixture over 1/2 of
pastry, coming to 1 1/2" of the edge. Fold other half of pastry over it,
and crimp edges to seal them. Repeat this procedure with each ball of
dough.
Brush turnovers with milk. Sprinkle remaining corn meal on top. Bake at
400 degrees for 25 minutes or until golden brown. Allow to cool slightly;
slice into wedges to serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Arroz Con Pollo #2
Categories: Poultry, Main dish, Mexican
Servings: 4
2 tb Oil 1 Bay leaf
2 lb Chicken thighs & legs 1/2 ts Oregano
1/2 ts Paprika 1 ts Mixed vegetable seasoning
1 tb Cilantro, chopped 1/2 ts Basil
1/2 c Onion, diced 1 c Celery
1 Clove garlic, crushed 1/2 c Almonds
1 1/2 c Water 3/4 c Short grain brown rice
1/2 c White wine 3/4 c Wild rice
3 Tomatoes, diced 2 c Peas
1 Bouillon cube
Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro,
onion and garlic. Saute until onion is clear. Stir in water, wine,
tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in
celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer
another 10-20 minutes or until rice is ready.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Stuffed Zucchini #2
Categories: Main dish
Servings: 6
6 Zucchini 3 c White wine
4 Tomatoes, diced 1 Cube vegetable bouillon
1 c Bacon, crumbled 1/4 ts Mint leaves, chopped
3 Cloves garlic, diced 1/2 c Butter
2 Onions, diced 1/4 c Lemon juice
1 1/2 c Brown rice 3 Eggs
2 Bell peppers, diced 2 tb Parsley, chopped
Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving
1/4" around skins. Combine zucchini centers in fry pan with all other
ingredients except eggs and parsley. Saute 30 minutes. Place zucchini in
baking dish; stuff with rice-vegetable mix; spoon any extra around
zucchini; cover with foil. Bake for 20 minutes at 350 degrees. Prick holes
in foil for steam to escape. Beat together eggs and parsley; pour over
stuffed zucchini; recover and continue cooking 10 more minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Aniseed Chrabeli
Categories: Cookies, Desserts
Servings: 40
1 1/4 c Sugar 2 ts Aniseed; ground
2 Eggs 1/2 Lemon; use grated peel only
1 2/3 c Flour, all purpose; sifted
Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs
until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into
1/2 inch diameter ropes. Cut ropes into 3 inch lengths; curve each piece
into a half-moon shape. Slash outer edge of half-moon in 3 places with a
sharp knife. Place on prepared baking sheets. Cover and let stand overnight
at room temperature. Preheat over to 375° F. Bake cookies 12 to 15 minutes
or until golden. Remove from baking sheets immediately; cool on rack. This
cookie is very hard and crisp. It makes an excellent "dunking" cookie!
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Cuban Black Bean Soup
Categories: Soups, Main dish, Low-cal
Servings: 4
1 lb Beans, dried black 1/2 ts Thyme, dried leaf
1 c Onion; chopped 1/2 ts Oregano, dried leaf
1 tb Margarine or butter 1/2 ts Salt
4 c Water 1 Pepper, dried whole red
1 Bouillon cube, beef 1 c Pepper, green bell; chopped
12 oz Ham, cooked lean 1/3 c Dark rum (optional)
2 Bay leaves 1 c Sour cream (optional)
Sort and soak beans overnight; drain and discard soak water. In a 4-quart
pot, saute onion in butter or marg until tender but not browned. Add soaked
beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves,
thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and
simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from
stew, mash in a bowl with potato masher or fork. Add mashed beans to stew;
stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if
used and discard. Add diced meat, green pepper and rum (if desired) to
beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour
cream if desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Kahlua Brownies
Categories: Cookies, Desserts
Servings: 24
----------------------------------BROWNIE----------------------------------
2 oz Chocolate, unsweetened 1 ts Vanilla
1/4 c Butter 1 tb Coffee, instant crystals
1 c Flour, all purpose 2 tb Kahlua
1 c Sugar 1/2 ts Salt
2 Eggs; well beaten 1/2 ts Baking powder
-----------------------------------ICING-----------------------------------
2 oz Chocolate, unsweetened; chpd 1 tb Corn syrup, light
1 1/2 c Sugar 1/4 ts Salt
7 tb Milk 1 ts Vanilla
1/4 c Butter
----------------------------------TOPPING----------------------------------
6 oz Chocolate chips, semi-sweet
BROWNIES: Melt chocolate and butter in top of double boiler. Remove from
heat and mix thoroughly with all other ingredients. Pour into a buttered 8"
square pan. Bake in a preheated 350° F oven for 30 minutes. Cool in pan.
ICING: Mix all ingredients in sauce pan and bring to a boil, stirring
constantly. Boil 1 minute and remove from heat. When cool, add vanilla.
Sprinkle icing over cooled brownie base and sprinkle with chocolate chips.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Avocado Melt
Categories: Poultry, Main dish
Servings: 2
2 Chicken breast halves 1/2 Avocado; peeled, sliced
1 tb Cornstarch 3/4 c Cheese, monterey jack;
1/2 ts Cumin, ground -shredded
1/2 ts Garlic salt 1/4 c Sour cream; divided
1/2 Egg; lightly beaten 1/8 c Onion, green, tops only
1/2 tb Water 1/8 Pepper, red bell; chopped
3 tb Cornmeal Tomatoes, cherry
1 1/2 tb Oil Parsley sprigs
Skin and bone chicken breasts. On hard surface, with meat mallet or similar
flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix
together cornstarch, cumin and garlic salt. Add chicken on piece at a time,
dredging to coat. In a small bowl, mix egg and water. Place cornmeal in
another bowl. Dip chicken, first in egg and then in cornmeal turning to
coat. In large frying pan, place oil and heat to medium temp.; add chicken
and cook 2 minutes on each side. Remove chicken to shallow baking pan;
place avocado slices over chicken and sprinkle with cheese. Bake in 350°F
oven about 15 minutes or until fork can be inserted in chicken with ease
and cheese melts. Top chicken with sour cream, dividing equally; sprinkle
with chopped green onion and red pepper.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Waldorf Red Velvet Cake And Frosting
Categories: Cakes, Desserts
Servings: 12
------------------------------------CAKE------------------------------------
1/2 c Shortening 1 ts Baking soda
2 Eggs 1 1/2 c Sugar
1 ts Vanilla 1/4 c Food coloring, red
1 ts Salt 2 tb Cocoa
2 1/2 c Flour, all purpose; sifted 1 c Buttermilk
-2 to 3 times 1 tb Vinegar
----------------------------------FROSTING----------------------------------
1 c Milk 1 c Sugar, powdered; sifted
5 ts Flour, all purpose 1 ts Vanilla
1 c Butter
CAKE: Cream shortening and sugar till fluffy. Add eggs and beat 1 minute.
Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding
flour and milk mixtures to batter. Combine soda and vinegar in cup and add
to cake batter. Bake in (2) 9" cake pans at 350°F for 25 to 30 minutes.
Cool on cake racks.
FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter,
sugar and vanilla with mixer. Add flour and milk mixture a little at a time
(make ahead of cake so that it has plenty of time to cool). Beat well.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Grandma's Current Pound Cake
Categories: Breads, Cakes, Desserts
Servings: 12
1 1/2 c Currants 9 Eggs; separated
1 lb Margarine or butter 4 1/4 c Flour, all purpose; sifted
2 c Sugar 1 ts Lemon extract
1 ts Mace 1 ts Vanilla
Rinse Currents in hot water, drain and dry on a towel.
Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat
egg yolks until thick and creamy; add to butter mixture and blend well. Add
one half of the flour and mix until smooth; add remainder of flour and mix
until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper
lined loaf pans (9"x4"x2.5") and bake at 350°F for 1 hour and 25 minutes.
Test for doneness by inserting a toothpick in center.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chiles Rellenos De Queso
Categories: Appetizers, Main dish, Cheese/eggs, Mexican
Servings: 2
2 Chiles, calif.; roast & peel 1 Eggs; separated
1 1/3 oz Cheese, monterey jack 3/16 c Flour, all purpose
Oil; for frying
--------------------------------TOMATO SAUCE--------------------------------
1 1/3 sm Tomatoes; peeled 3/16 ts Salt
1/3 sm Onion 2/3 sm Chiles, calif.
1/3 Garlic clove pn Cinnamon, ground
1/3 tb Oil, vegetable pn Cloves, ground
3/16 c Chicken broth
Prepare tomato sauce; keep warm.
Cut as small a slit as possible in one side of each chile to remove seeds.
Leave stems on. Pat chiles dry with paper towels.
Cut cheese into long thin sticks, one for each chile. Place one stick in
each chile, using more if chiles are large. If chiles are loose and open,
wrap around cheese and fasten with wooden picks.
Pour oil 1/4" deep into large skillet. Heat oil to 365° F. Beat egg whites
in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and
add all at once to beaten egg whites. Fold lightly but thoroughly. Roll
chiles in flour, then dip in egg mixture to coat. Fry in hot oil until
golden brown, turning with a spatula. Drain on paper towels. Serve
immediately topped with tomato sauce.
Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro-
cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10
minutes, stirring occasionally. Add broth, salt, chiles, cloves and
cinnamon. Simmer gently 15 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Whole Wheat Bread (machine)
Categories: Breads
Servings: 1
2 1/2 ts Yeast, dry 1 1/2 tb Sugar
2 1/4 c Flour, bread 1 1/2 tb Milk, dry skim
3/4 c Flour, whole wheat 4 1/2 ts Shortening or sweet butter
1 1/2 ts Salt 1 1/4 c Plus 1 T lukewarm water
Put dry yeast in inner pot. Add all remaining ingredients except water.
Carefully pour in lukewarm water. Press the Select button for white bread.
Press the Start button. (When using the preset timer, refer to the
instruction manual.) After taking out the baked bread from the auto bakery,
slice it as desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Vegetable Tamale Pie
Categories: Main dish, Low-cal, Vegetables
Servings: 4
-----------------------------VEGETABLE FILLING-----------------------------
14 oz Beans, cooked pinto; drained 1/2 c Pepper, red bell; cubed
1 c Onion, white; chopped 6 oz Cheese, sharp cheddar;
1/2 c Pepper, green bell; cubed -grated
2 Pepper, jalapeno; seeded and 8 Olives, ripe; sliced
-chopped 3/4 ts Garlic
2 c Tomatoes, chopped canned; 3/4 ts Cumin, ground
-drained 3/4 ts Chile powder
-------------------------------TAMALE TOPPING-------------------------------
1/2 c Flour, all purpose 1/8 ts Salt
1 tb Flour, all purpose; (add to 1 lg Egg; @ room temp
-above) 1/2 c Yogurt, plain
1 1/2 ts Baking powder 2 ts Margarine; melted & cooled
3 3/4 oz Cornmeal, yellow 1 tb Chives; cut to garnish, opt.
1/2 ts Baking soda
Preheat oven to 375°F.
Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan,
place all filling ingredients. Toss until well mixed; set aside. To prepare
tamale topping, in medium bowl, place flour, cornmeal, baking powder,
baking soda, and salt; stir until evenly mixed. In a small bowl, beat
yogurt, egg and margarine. Add to dry ingredients and stir just until dry
ingredients are moistened. Spoon mixture evenly on top of vegatable
filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until
filling is hot and bubbly, topping is lightly browned and a toothpick
inserted in center of topping comes clean.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Quebec Tourtiere
Categories: Canadian, Meats
Servings: 4
Pastry for 9"pie (lard is tr 1/2 ts Savory
1 lb Pork; lean ground Cloves; ground
1 Onion; medium, chopped 1/4 c -Water; boiling
-Salt & pepper
Mix meat, onion, spices in a saucepan. Add boiling water. Simmer,
uncovered for 20 minutes, stirring occasionally. Skim off any fat.
Preheat oven to 375F. Roll out half of the pastry and line 9" pie plate.
Place filling in pie plate and cover with the remaining pastry. Prick with
a fork. Bake at 375F for 30 minutes or till golden. Serve piping hot topped
with homemade ketchup or chili sauce. SERVES 4-6
traditionally this is eaten hot after midnight mass on Christmas Eve.
Source: _Harrowsmith Cookbook 1_
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---------- Recipe via Meal-Master (tm) v7.04
Title: Tourtiere #2
Categories: Meats, Canadian
Servings: 6
2 lb Pork; ground 1 Potato; small
1 Onion; large 1/4 c Raisins
1 Garlic clove -Pepper to taste
1/8 ts Mace; ground -Water; boiling
1/8 ts Sage; ground Pastry for double crust pie
Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion,
garlic, mace, sage, grated potato and raisins in large heavy pot. Cover
with boiling water, about 2 cups/ Cook, uncovered over medium hear or till
meat is no longer pink and water is abosorbed, 30 to 45 minutes. Stir
frequently, reducing water if necessary to avoid boiling. Remove from heat
and set aside to cool. Skim off excess fat. Preheat oven to 400F. Meanwhile
prepare pastry. Line a pie plate with half of the pastry. Prick with fork
and bake 10 minutes. Cool to room temperature. Pour coled meat mixture into
pie shell. cover with top crust. Crimp and seal edges and cut vents to
allow steam to escape. Bake 10 minutes. Reduce heat to 350F and bake 30
more minutes or till crust is light brown and filling is bublly. Serve hot.
Source: Judith Comfort's Christmas CB
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---------- Recipe via Meal-Master (tm) v7.04
Title: Tourtiere #3
Categories: Meats, Canadian
Servings: 8
-----------------------------------CRUST-----------------------------------
2 1/2 c Flour 1/2 c -Hot water
2 ts Baking powder 2 ts Lemon juice
1 ts -Salt 1 Egg; well beaten
1/2 lb Shortening
----------------------------------FILLING----------------------------------
1 lb Pork; lean ground 1/2 ts Sage
1 Onion; finely chopped 1/2 ts Dry mustard
1/2 ts -Salt 1/2 ts Cloves
1/4 ts -Pepper 1 Potato; boiled & mashed
1/2 ts Thyme
---------------------------------HERB SAUCE---------------------------------
1 Celery stalk; minced 1/4 c Butter
2 1/2 c Consomme 1/2 c Flour
1/2 ts Sage 1 tb Parsley
1/2 ts Thyme 1 c Mushrooms; chopped
For Crust: Combine flour, baking powder and salt in large mixing bowl.
Measure in 2/3 cup cold shortening and cut into flour till mealy.
Completely dissolve remaining 1/2 cup shortening in hot watrer (heat as
necessary to dissolve). Cool. Add lemon juice and egg to water-shortening
mixture. Mix liquid into flour mixture till dough leaves the sides of the
bowl. Turn out onto lightly floured board and knead for about 1 minutes or
till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12
hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for
top crust.
For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and
seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool.
Place in bottom crust, top with remaining dough and slit crust. Bake at
400F for 30 minutes.
For sauce: Simmer all ingredients except for flour, parsley and mushrooms
for 1 hour. Add to sauce and stir till thickened, then add parsley and
mushrooms Simmer for 10 minutes. Serve with tortiere.
Source: Harrowsmith Cookbook vol.3
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---------- Recipe via Meal-Master (tm) v7.04
Title: Wild Rice With Mushrooms
Categories: Canadian
Servings: 4
1/2 c Wild rice 1/2 c Mushrooms; sliced
1 1/3 c -Water; cold 2 tb Green onion
1 ts Chicken bouillon Thyme; dried
2 Bacon slice Parsley; snipped
Pour cold rice over rice in strainer and lift rice with fingers (to remove
any impurities). Combine rice and 1 1/3 cups water and bouillon. Bring to a
boil, reduce heat. Cover and simmer 60 minutes.* Meanwhile cook bacon
partially and add mushrooms, green onion and thyme. Cook till bacon is
crisp and mushrooms soft. Drain off fat. Add to cooked rice. Season with
pepper. Sprinkle with chopped parsley. Time consuming and expensive. Be
prepared to give wild rice as much cooking time as possible, occasionally
it will require a bit more time as it absorbs water more slowly than
regular rice. Source: Canadian govt publication
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---------- Recipe via Meal-Master (tm) v7.04
Title: Green Tomato Soup
Categories: Soups, Canadian, Vegetables
Servings: 1
3 c Tomatoes; green 1/4 ts -Pepper
-peeled & chopped fine 2 c -Water
1 Onion; chopped 1/4 ts Baking soda
1/4 ts Cinnamon 3 tb Butter
1/8 ts Cloves; ground 3 tb Flour; all purpose
1 ts Sugar 4 c Milk
Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar,
pepper and water. Bring to a boil and boil for 30 minutes. Add the soda.
Melt the butter, add the flour. Mix and add the milk. Cook till creamy,
stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt
to taste and serve.
from the Quebec section of the _The Canadiana Cookbook_ by Mme. Jehane
Benoit
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---------- Recipe via Meal-Master (tm) v7.04
Title: Veau Dans Le Chaudron ( Veal Pot Roast)
Categories: Meats, Canadian
Servings: 1
3 tb Bacon fat or salad oil 1/4 ts Pepper
2 Garlic cloves, cut in half 1/4 ts Thyme OR:
1 Veal - 1/2 leg or: 1/2 ts Savory
-3 or 4 lb rolled shoulder 1 Bay leaf
-of veal 6 Potatoes - medium (6-8)
1 ts Salt 6 Onions - medium (6-8)
Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2 cloves of
garlic, cut in two, into incisions made in the veal. Place the meat in the
hot fat and brown well on all sides. Don't rush this as the colour and
flavour of the finished gravy will depend on how well the meat has been
browned. Add the thyme or savory and the bay leaf. Place the potatoes and
onions, whole around the meat. Don't add any liquid. Cover tightly and cook
over medium heat till meat is tender, about 2 hours. The potatoes and
oniions will not break as there is no liquid added. The veal will make its
own gravy. When cooked, remove the meat from the pan to a heated platter.
Place the pan over high heat and stir gently, so as not to break up the
vegetables. When they are well coated with gravy, boil another minutes or
so till the gravy has a nice consistency. This is a complete meal.
from the Quebec section of _The Canadiana Cookbook_ by Mme. Jehane Benoit
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---------- Recipe via Meal-Master (tm) v7.04
Title: Jambon De Le Cabane A Sucre ( Sugar House Ham)
Categories: Meats, Canadian
Servings: 1
1 Ham; 8 to 10 lbs 2 ts Cloves; ground
3 qt Apple juice or Maple sap 1/4 c -Water
2 c Maple sugar 2 c Raisins
1 ts Mustars; hot dry
Bring the apple juice or maple sap to a boil and place ham into it. Cover
and simmer over low heat for 3 hours, or till the ham is tender. Remove
meat from liquid and trim off rind only. Place the sugar, mustard, cloves
and water in saucepan, and add one cup of the cooking juice and 2 cups of
the raisins. Simmer 5 minutes, and plavce ham in dripping pan and pour
sauce over it. Bake at 300F for 30 minutes.
Thicken the juice to taste with browned flour, blended with cold water.
Serve the delicious sauce with the warm ham (which is equally good cold).
from the Quebec section of _The Canadiana Cookbook_ by Mme Jehane Benoit
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---------- Recipe via Meal-Master (tm) v7.04
Title: Quebec Poached Salmon
Categories: Fish/sea, Canadian
Servings: 1
4 Salmon steaks 4-6 1 Onion; small-quartered
1 tb Oil; salad 4 Parsley sprigs
1 Lemon juice; from 1 lemon 6 Peppercorns-crushed with
Lemon peel; from 1/2 lemon -back of spoon
1 tb Salt
--------------------------SAUCE VERTE (GREEN SAUCE--------------------------
1/2 c Green onion tops or: Chives 1/2 c Spinach- uncooked
1/2 c Green pepper 2 tb Lemon juice
1/4 c Parsley 1 c Mayonnaise
Spread the oil in a frypan or baking dish. Place the salmon steaks next to
one another, but not overlapping. Add the lemon juice and peel,
peppercorns, salt, onion and just enough hot water to cover the fish. Cover
and poach on top of the stove (if using frypan) over low heat, for 10-12
minutes or in 325F oven (in baking dish) for the same length of time or
until the salmon flakes. Allow the fish to cool in the liquid. Drain well
and remove the skin. Arrange on platter, then cover completely with the
following sauce. Serve with a cucumber salad.
Sauce Verte: Chop the vegetables coarsely and put in blender with lemon
juice. Cover and blend until it turns iinto a sort of mush with small bits
of this and that in it. Add the mayonnaise and blend. If you don't have a
blender, chop the ingredients very finely and blend them into the
mayonnaise with the lemon juice, crushing them as much as possible to give
color to the sauce.
From the author, "Use salmon steaks for this colourful and tasty dish. It
is then easy to make it for 2 or 10."
Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Pork Chops
Categories: Meats, Canadian
Servings: 1
6 Pork chops 3 Apples-unpeeled with cores
Pork chop fat or oil 1 ts Sugar
2 ts Butter Cinnamon
-salt and pepper to taste
Cook the chops using melted fat trimmed from the meat and 1 tsp butter.
(Note from Anne MacLellan; those concerned about their fat intake may chose
to use corn oil or some other vegetable oil rather than the pork fat).
Season to taste and set on hotplatter. Keep warm.
Slice the apples 1/2" thick and add to the pan with 1 tsp butter, the
sugar and a few pinches of cinnamon or cloves. Cook over medium heat for
about 10 minutes, turning once or twice until some of apples are browned.
Arrange them around the chops and serve. Serves: 4-6
To quote Mme. Benoit, "The apples keep the chops moist and tender. I
sometimes use 6 to 7 apples, then I use 1 Tablespoon sugar. Serve very
hot." Source" _The Canadiana Cookbook_ by Mme. Jehane Benoit
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---------- Recipe via Meal-Master (tm) v7.04
Title: Apple Pancakes From The Townships
Categories: Canadian, Cakes
Servings: 4
2 c Flour; all purpose 2 1/4 c Soue milk; buttermilk
1 tb Baking powder 2 Eggs
1 ts Baking soda 1 c Apples;unpeeled,
2 ts -Salt -cut in pieces
3 tb Sugar 6 tb Butter; melted
1 ts Cinnamon
Crepes aux pommes des Cantons
Sift together flour, baking powder (1 Tbsp amount is correct), baking soda,
salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add
apples, unpeeled and cut into small pieces and melted butter. Add the sour
milk mixture to the dry ingredients. Stir well. Cook as you would ordinary
pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or
with butter and maple syrup.
to quote Mme Benoit, " Each year at the end of September, the whole family
would go to the Eastern Townships Apple Festival. And there, instead of
eggsin syrup as was the custom at sugaring parties, apples pancakes were
served with lots of butter and delicious Townships maple syrup."
Source: Mme. Jehane Benoit's _My Grandmother's Kitchen_ a collection of
recipes from her grandmother's recipe book with modern measures and
instructions added.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Christmas Oyster Soup (soupe Aux Huitres De Noel)
Categories: Soups, Canadian
Servings: 4
2 Carrots; mediun 1/4 c Butter; melted
-peeled & grated in long, 4 c Milk; or 1/2 milk, 1/2 cream
-thin shreds 4 c Oysters
1/2 c Celery; finely diced -salt and pepper to taste
Peel and grate in long thin shreads, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover and
simmer over very low heat for 20 minutes, without browning the vegetables.
Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in
enamelled cast iron pan over medium heat; do not boil. Pour into milk and
serve. Uase salt and pepper to taste.
The soup should be served as soon as ready, otherwise it tend to curdle.
The milk and vegetables can be be prepared ahead of time and the oysters
heated and served at the last minute.
To quote Mme. Benoit,"This traditional Quebec dish is still very much
alive. My grandmother's recipe is, as far as I am concerned, the best
there is." Note: from Anne - it seems as oysters were used at Christmas. My
maternal grandmother from the American midwest had a similar Christmas
oyster dish although hers included corn.
Source: _My Grandmother's Kitchen" by Mme. Benoit
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pumpkin Potatoes
Categories: Vegetables, Canadian
Servings: 1
Pumpkin ;(equal parts of) Butter
- peeled Bacon
Potatoes; peeled -salt & pepper to taste
1 Onion; finely chopped
Pommes de terre a la citronuille
The directions for this recipe are very loose; Boil together equal parts of
peeled potatoes and pumpkin. When cooked, drain them, add 1 good sized
onion, finely chopped and a piece of butter. Mash all till creamy, season
to taste and serve with golden sliced of fried salt pork or bacon. To quote
Mme. Benoit, "Grand-mere was a wizard with pumpkin. Her mashed potatoes
pumpkin french fried chips were super. It's amazing how most of what we
enjoyed in our youth remains a pleasure as we grow older. In the autumn of
1959 I made these on my television show. The amount of mail requesting the
recipe was unbelievable!"
Source: _My Grandmother's Kitchen_ by Madame Jehane Benoit
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---------- Recipe via Meal-Master (tm) v7.04
Title: Oatcakes (not Sweet)
Categories: Breads
Servings: 1
3 1/2 c Oats; quick 1/2 c Shortening
1 ts -salt 1/2 c -water ,approx.
2 tb Flour
Combine the oats, salt and flour. Cut in the shortening and add enough
water to dampen and form a ball. (A food processor does the work in a
jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh
part to 1/8" thickness; slide onto ungreased cookie sheet, indent in
squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but
watch that they don't turn brown.
Sweet Oatcake: Add 1 cup sugar to recipe.
Anne's note: That recipe is labelled "Bannock" in the title in cookbook but
it far more a nonsweet oatcake in the tradition of Walker's oatcakes (it
appears as "oatcakes" in the book's index.
Source: _More Baking with Schmecks Appeal_)
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---------- Recipe via Meal-Master (tm) v7.04
Title: Singing Hinnies
Categories: Breads
Servings: 1
4 c Flour 1/4 c Margarine
2 ts Sugar 1 1/4 c Currants or currants and
1 ts Baking soda -sultanas mixed
2 ts Cream of tartar 2 tb Milk;or enough to make
1 pn -salt -stiff dough
1/4 c Lard
These are hotcakes from the isle of Cape Breton in Nova Scotia.
Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard (I
would use shortening) and margarine. Add currants and milk to make dough
stiff enough to roll 3/4" thick. Cut into thick rounds and bake on greased
griddle or lightly greased electric pan saet on low, until brown. Turn and
cook on the other side. Split and spread with butter and jam.
Source: _More Baking with Schmecks Appeal_
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Title: Cape Breton Scones
Categories: Breads
Servings: 1
2 c Flour 1 c Raisins or currants
2 tb Sugar 1/2 c Sour cream
1 tb Baking powder 1/4 c Oil
1 ts -salt 1 Egg;slightly beaten
1/4 ts Basking soda 3 tb Milk
Sift together dry ingredients and stir in the raisins. Blend the remaining
ingredeints and stir in the flour mixture until the dough is all together.
Toss on a lightly floured surface until no longer sticky. Knead a few
times. Divide the dough in half then pat each ball of dough into a 6 "
circle with the top slightly rounded. Brush the tops with milk and sprinkle
with sugar. Cut each circle into 6 wedges. Place 2 inches appart on a
cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot
with butter and jam or flavoured butter or honey.
Source: _More Baking with Schmecks Appeal_
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pictou County Oatcakes
Categories: Breads
Servings: 1
2 c Oatmeal 3/4 c Shortening
1 c Flour 1/4 ts Baking soda
1 c Brown sugar 1/4 c -boiling water
1 ts -Salt
Combine dry ingredients and cut in shortening. Disolve baking soda in the
boiling water and add, continuing to mix with a knife. Mold with the hands
and shape into a long wedge. Slice off and bake in a 400F oven for 10
minutes. This recipe comes from the county where the Scots first landed in
Canada (and where my dad was born.) To quote the author, "Our Scottish
ancestors used "real" oatmeal when they made their favorite oatcakes.
However sugar did creep in, as indicated bt this 75 year old recipe. (The
book was published in 1971 so the recipe would be form the year 1894.)
Source: _Out of Old Nova Scotia Kitchens_
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---------- Recipe via Meal-Master (tm) v7.04
Title: The Mother Superior's Cabbage Salad
Categories: Canadian, Vegetables
Servings: 1
3 c Cabbage; finely grated 2 tb Vinegar
1 Onion; small,minced 1/4 ts -salt
1/2 ts -salt 1/4 ts -pepper
2 Apples; red, unpeeled,grated 1/2 c Sour cream;thick
1 tb Sugar
La salade de choux de la Mere Superieure
From Mme Benoit, "The Mother Superior at the village covent would prepare
this recipe from special guests. Many people still make this cabbage salad
with sour cream."
Mix together in a large bowl, grated cabbage, minced onion, salt and grated
apples. Mix togehter sugar, vinegar, salt, pepper and thick sour cream.
Refrigerate the salad and dressing for 20 minutes before serving. Then pour
the dressing over the cabbage, mix well, and salt for salt and vinegar.
Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit
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---------- Recipe via Meal-Master (tm) v7.04
Title: Girdle Scones
Categories: Breads, Canadian
Servings: 1
3 1/2 c Flour;all purpose* 1/4 c Shortening or lard
6 tb Baking powder 1 Egg
1 ts -salt 1 1/2 c Milk
1 tb Sugar;granulated
*Canadian all purpose flour is very hard; the American equilvant is bread
flour This recipes comes from the town of Fergus, Ontario, founded by two
Scots in the 1880s. A girdle is a large cast iron pan.
Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To
test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the
pan is hot enough.) Meanwhile in a large mixing bowl, stir flour, baking
powder, salt and sugar; with fingertips, rub in shortening or lard till
crumbly. Whisk egg with 1 cup of the milk. Make a well in the centre of the
dry ingredients; pour in the liquid. With wooden spoon, stir to make soft,
but not sticky dough, adding more milk as needed. Turn out onto floured
board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch. With
sharp knife, cut into small triangles. Place a few at a time on pan; cook,
rotating scones occasionally for 5 to 6 minutes or until bottoms are
browned. Serve hot. MAKES: approx 2 DOZEN
SOURCE: _From Our Mother's Kitchens_
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pate A La Rapure (grated Pie)
Categories: Poultry, Vegetables, Canadian
Servings: 1
1 Chicken 5-6 lb boiling 1 Carrot; grated
5 lb Potatoes 1/4 ts Thyme or
2 Onions; medium- chopped -1 bay leaf
1 Celery stalk-diced Salt & pepper
Cut chicken into individual pieces. Place in suacepan. Cover with cold
water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt
and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is
tender. Peel and grate potatoes over a bowl of cold water. When chicken is
cooked squeeze 1 or 2 cups potatowa at a time in a piece of cotton till
quite dry. Place in a saucepan. When potatoes are all squeezed dry add as
much boiling broth from the chicken as needed to almost cover ptoatoes.
Stir till thoroughly mixed. Salt lightly. Simmer over low heat asbout 10
minutes. Grease generously a 8" square baking dish. Spread half potatoes in
the bottom of the pan. Bone the hot chicken and spread over the potatoes,
cover with the half of the potatoes. Mince one small onion very finely, add
1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2
hour in 350F oven or till top is golden brown and crisp. Serve hot.
from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane Benoit.
To quote the author, "R^ape in French means grated, so in either case,
r^apure or rappie" indicated that fact. A great deal of French and English
is mixed together in the Acadian language") (I had to leave out the French
accents.)
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---------- Recipe via Meal-Master (tm) v7.04
Title: Leftover Turkey Or Chicken Hash
Categories: Poultry, Canadian
Servings: 4
2 tb Butter; melted or chicken 1/2 c Celery; diced
-fat (up to 3T) 2 c Turkey; cooked,diced
1 Onion; thinly sliced -(up to 3 cups)
-----------------------------------SAUCE-----------------------------------
2 tb Turkey or chicken fat 1/2 ts Savory
-(I would use butter) 1/2 ts Salt
3 tb Flour 1/2 ts Pepper
2 1/2 c -Water 1/4 c Cream
--------------------------------HOT BISCUITS--------------------------------
2 c Flour; all purpose 3/4 c Cream
1 tb Baking powder 2 Eggs; beaten
1 ts Salt
La fricasee fatuguee
Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add
thinly sliced onion and diced celery. Heat 5-8 minutes over low heat,
stirriing often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat.
Sauce: Brown the chicken fat (I would use butter) and flour well before
adding water. Add savory, salt and pepper to taste. When sauce is smooth
and creamy, add 1/4 cup cream and any remaining turkey or chicken gravy.
Pour over turkey. Simmer 15 minutes, then serve with hot biscuits and
pickled beets.
Hot Biscuits: Sift together in bowl, flour, baking powder (no error in
amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and
mix just enough to moisten; the dough is rather soft and should remain
lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie
sheet. Cook 16 minutes at 400F.
from Mme. Benoit, "In days that followed Christmas, every bit of the turkey
was used - the bones for soup, the skin, diced and crisped in the oven til
browned, then served, instead of butter, on toasted homemade bread. So,
when it came time to make hash from all the little bits and pieces, the
children felt that the poor turkey must be tired (fatiguee), hence the
name.
Source: _My Grandmother's Kitchen_ by Mme. Benoit
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---------- Recipe via Meal-Master (tm) v7.04
Title: Maple Syrup Broilers
Categories: Canadian, Poultry
Servings: 1
2 Chicken, broilers:young, 1 pn Aniseed
-tender 1 pn Savory
Flour 8 tb Maple syrup; 1 Tbsp per
-Salt & pepper -piece of chicken
4 tb Butter 1/2 c Cider or water
2 Onions, large;thinly sliced
Poussins au sirop d'erable (pour la visite)
From Mme Benoit, "This was a dish for company and always a source of
discussion between my grandparents as they had to decide which of the
chickens were the most tender. I still have the earthenware dish and I
often (not just for company) make this delicious casserole.
Quarter 2 very tender young broiler. Roll each piece in flour seasoned with
salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces,as they
are browned in an attractive ovenproof earthenware casserole. Add 2 large
thinly sliced onions to the fat in the fry pan, brown, and pour on top of
the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory
and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying
pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes,
uncovered, in a 350F oven.
Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit
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---------- Recipe via Meal-Master (tm) v7.04
Title: All Canadian Coffee
Categories: Beverages, Canadian
Servings: 4
1/4 c Maple syrup; pure 3 c Coffee; hot, black,
1/2 c Rye whiskey -double strength
----------------------------------TOPPING----------------------------------
3/4 c Whipping cream 4 ts Maple syrup; pure
Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or
goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.
Deocrate with tiny Canadian flags if desired. MAKES: 4 Servings SOURCE: The
Merry Christmas Cookbook from Canadian Living magazine
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---------- Recipe via Meal-Master (tm) v7.04
Title: French Canadian Pea Soup
Categories: Canadian, Soups, Vegetables
Servings: 1
1 lb Dried peas 1/4 c Carrots;grated
8 c -Water 1/4 c Parsley; fresh,chopped
1/2 lb Salt pork-all in one piece 1 Bay leaf;small
1 Onion, large;chopped 1 ts Savory, dried
1/2 c Celery;chopped -Salt and Pepper
"Newfoundland Pea Soup is very similar, but usually includes more
vegetables such as diced turnips and carrots, and is often topped with
small dumplings. This soup is very good reheated.. The most authentic
version of Quebec's soupe aux pois use whole yellow peas, with salt pork
and herbs for flavour. After cooking, the pork is usually chopped and
returned to the soup, or sometimes removed to slice thinly and served
sepaprately. Instead of fresh or dried herbs, herbes salees (herbs
preserved with salt) are often used; they are available commercially or
made at home.
Pea soup remains a popular dish in resturants where tourists enjoy a true
taste of old Quebec. In some variations, a little garlic, leeks, other
vegetables or a ham bone are added for flavour. For a thicker consaistency
(though this is not traditional) a cup or two of cooked peas can be pureed
then returned to the soup."
Wash and sort peas; soak in cold water ovvernight. Drain and place in a
large pot; add water, parsley, salt pork, onion, celery, carrots, parsley,
bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer
until peas are very tender, about 2 hours, adding more water if needed.
Remove salt pork; chop and return to soup. Discard bay leaf. Season to
taste with salt and pepper. MAKES 8 SERVING: SOURCE: "The First Decade"
chapter in _A Century of Canadian Home Cooking_
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Title: Bannock
Categories: Canadian, Breads
Servings: 6
1 c Whole wheat flour 1/2 ts -Salt
1/2 c All purpose flour 2 tb Butter, melted
1/2 c Rolled oats 1/3 c Raisins; optional
2 tb Sugar, granulated 3/4 c -Water; approx,
2 ts Baking powder
"Bannock, a simple type of scone was cooked in poineer days over open
fires. Variations in flours and the addtional of dried or fresh fruit make
this bread the simple choice of Canadian campers even today. Oven baking
has become an acceptable alternative to the cast iron frypan. McKelvie's
resturant in Halifax serves an oatmeal version similatr to this one. For
plain bannock, omit rolled oats and increase the all purose floue to 1
cup.... One of the earliest quick breads, bannock was as simple as flour,
salt, a bit of fat (often bacon grease) and water. In gold rush days, dough
was mixed right in the prospector's flour bag and cooked in a frypan over
an open fire.
Indians wrapped a similar dough around sticks driven into the ground
beside their camp fire, baking it along with freshly caught fish. Today's
native _Fried Bread_ is like bannock and cooked in a skillet.
Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the
stove's dampers while _Toutons_ are similar bits of dough deep fried. At a
promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo
Doughnuts, deep fried rings of bannock dough, were served. It is said that
Inuit children prefer these "doughnuts" to sweet cookies.
Red River settlers from Scotland made a frugal bannock with lots of
flour, little sugar and drippings or lard. Now this same bread plays a
prominent part in Winnipeg's own Folklorama Festival.
At Expo '86 in Vanocuver, buffalo on bannock buns was a popular item at
the North West Territories ' restaurant. In many regions of Canada, whole
wheat flour or wheat germ replaces part of the flour and cranberries or
blueberries are sometimes added. A Saskatchewan firm markets a bannock mix,
and recipe books from coast to coast upgrade bannock with butter, oatmeal,
raisins, cornmeal and dried fruit."
Stir together flours, oats, sugar, baking powder and salt. Add melted
butter, raisins (if using) and water, adding more water if needed to make
sticky dough. With floured hands, pat into greased pie plate. Bake in 400F
oven for 20 to 25 minutes or until browned and tester comes out clean. Cut
into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried
apricots or fresh berries.(Blueberries are terrific if one is camping in
northern Ontario in August.)
SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_
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Title: Cape Breton Oatcakes
Categories: Canadian, Breads
Servings: 1
2 c Flour;all purpose 1/2 ts -Salt
2 c Rolled oats 1 c Shortening
1 c Brown sugar;packed 1/2 c -Cold water
2 ts Baking powder
------------------------------SAVORY VARIATION------------------------------
2 c Oatmeal; scotch type* 1/4 ts -Salt
1 c Flour;all purpose 1/3 c Shortening; or lard or
2 ts Sugar, granulated -bacon fat
2 ts Baking powder 1/4 c -Cold water
Anne's note: I prefer the savory version as it is closer to the original
Scottish version ; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a
fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most
popular brand there. Processing the oats in a food procesor for a few
seconds should help.
"If desired process the oats in a food processor for 10 seconds to get a
finer texture...The original recipe for oatcakes likely arrived with
Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's
gristmills, a little fat worked with fingertips, and perhaps a touch of
sugar, made a crispy baked "cake" to eat with cheese or jam. Over the
years, Cape Bretoners (and eventually all cooks across Canada) used rolled
oats and more sugar to make a coolie-like oatcake. The Glenghorm Resort in
Ingonish, Nova Scotia, prints a recipe for these regional favorites on its
postcards. Trilibys, a British version, richer and filled with a coked date
mixture, lead to the Date Sandwich Cookies so popular in Canada over the
years."
Sweet version: Stir together flour, oats, sugar, baking powder and salt;
rub in shoetening with fingertips. Mix in water with fork, until ball
forms; divide in half.
On a floured surface, roll out each half to 1/4 inch (5 mm) thickness.
Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly
greased baking sheets in 350F oven for 15 minutes or till lightly browned.
Transfer to racks to cool. MAKES: 60
Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1
cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and
1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup
cold water. Proceed as above.
SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_
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Title: Mock Duck
Categories: Canadian, Meats
Servings: 4
1 Onion;chopped 1/4 ts Thyme,dried
1/2 c Celery;chopped -salt & pepper
1/2 c Mushroom;chopped 1 lb Round steak
1 tb Butter 1 tb Vegetable oil
3/4 c Dry bread crumbs 3/4 c Beef stock
1/2 ts Savory,dried
"Today a nonstick frypan works well, but just as in the 30s, a black cast
oiron one is great, too. Thicken the gravy with flour if desired. ... With
the prairie sloughs dried up and little snow in the winter, there were very
few wild birbs in the worst years of the 30s. Stuffly, thinly pounded
less-tender cuts of beef made an adequate substitute. Some books called for
flank steak, other for round steak. Veal birds are similar, Rouladen, a
German dish, is made with meat spread with mustard and wrapped around dill
pickle spears. And in many regions of Canada, venison, moose and caribou
were used in place of beef. In Newfoundland, savory seasons the stuffing
and salt pork tops the meat rolls.
In a skillet, cook onion, celery and mushrooms in butter until softened.
Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to
taste and just enough water or stock to mositen.
Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces;
spread with stuffing almost to edges. Roll up each from widest sides;
secure with string. In skillet, brown rolls in oil. Add stock; cover and
simmer for 1 hour, turning and bastingf occasionally, or bake in 325F oven
for 1 hour. MAKES: 4 or 5 servings
SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_
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Title: Fish And Brewis
Categories: Canadian, Fish/sea
Servings: 4
1 lb Salt cod 1 c Salt prok; diced
2 Hardbread or hardtack cakes
"Fish and brewis (pronounced "brews") is one of the oldest traditional
dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod and the
brewis is made from hardtack or hardbread, which is avilable everywhere in
Newfoundland and in specialized grocery stores across Canada. The dish is
always sprinkled with scrunchions, crisp fried bits of salt pork.
Fisherman's Brewis is sometimes the same as Fish and Brewis, but often the
fish and bread are chopped while hot and mixed together, or fresh cod is
used instead of salt cod."
Cut cod into serving-size pieces. Soak cod and hardbread separately in cold
water for 8 hours or overnight. Drain fish. In saucepan, cover fish with
cold water. Heat to boiling and boil gently for 15 to 20 minutes or until
tender; drain.
Meanwhile, in skillet, fry salt pork until golden. Brain breadand place
in saucepan, cover with salted water and bring to a full boil. Drain
immediately and serve with fish on warm plates. Sprinkle with scrunchions.
SERVES:4
SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_
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Title: Aunt Velma's Shortbread
Categories: Cookies
Servings: 1
1 c Butter 2 1/2 c Flour, all purpose - sifted
1/2 c Sugar,icing
Preheat oven to 350F°. Place butter in bowl, should be at room temperature.
Add icing sugar. work together with hands. Add flour. Keep working with
hands till well mixed. Put the dough on a board and pat to 1/2" thickness.
Cut in rectangles or fancy designs. Bake 20 - 25 minutes at 350F° till
light brown on edges. Anne's note, it is easier to make this recipe in the
food processor.
Source: my Aunt Velma via my grandmother in Nova Scotia's recipe box
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---------- Recipe via Meal-Master (tm) v7.04
Title: Maple Tourlouche ( Upside Down Cake)
Categories: Cakes, Canadian
Servings: 1
1 c Maple 2 ts Baking powder
1 tb Butter; softened 1/8 ts Salt
3 tb Sugar 1/4 ts Nutmeg or cinnamon
1 Egg 1/2 c Milk
1 c Flour, all purpose 1/4 c Nutmeats, finely chopped (op
Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking
dish. Let stand in a warm place, With a large spoon beat butter, sugar and
egg together until creamy. Mix remaining dry ingredietns and add with the
milk to the creamed mixture, stirring until well blended. Place as four
large balls into hot syrup, then stretch dough with two forks until all are
joined together. This is easy because the dough gets soft when it comes in
contact with the hot syrup. If using nut meats, add them to the hot syrup.
Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping
cream, served warm. From a recipe by Mme. Jehane Benoit. in _The Canadiana
Cookbook_
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Title: Nainamo Bars - Revisionist
Categories: Candies, Canadian
Servings: 1
3/4 c Butter & 1 tbsp 2 c Graham cracker crumbs
5 tb Sugar 1/2 c Vanilla pudding
5 tb Cocoa 2 c Sugar; icing
1 ts Peppermint extract 2 oz Chocolate; unsweetened
1 Egg
Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg
and stir till consistency of custard. Remove from heat and stir in crushed
graham crackers. Press mixture into greased 8" sqaure pan. Cream together
1/4 cup of remaining butter, the pudding and icing sugar. Spread over
graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then
pour over second layer. Let sit for a few minutes, then refrigerate for 1
hour before cutting. Makes: 3 dozen squares Source: Harrowsmith Cookbook
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---------- Recipe via Meal-Master (tm) v7.04
Title: Nanaimo Bars
Categories: Candies, Canadian
Servings: 1
First layer: Second layer:
1/2 c Butter; unsalted 1/2 c Butter; unsalt, room temp
1/4 c Sugar 3 tb Cream
5 tb Cocoa powder; unsweetened 2 tb Vanilla custard powder (eg.
1 Egg; beaten 2 c Icing sugar
1 3/4 c Graham wafer crumbs Icing:
1 c Coconut; sweetened 4 oz Chocolate; semisweet (4 sq)
1/2 c Almonds; finely chopped 2 tb Butter; unsalted
For 1st Layer: Place butter, sugar and cocoa powder in double boiler over
barely simmering water. Stir occiasionally till melted. Agg egg and stir to
cook and thicken. Remove from heat and stir in graham wafer crumbs, coconut
and almonds. Press firmly in ungreased 8" square pan. Chill.
For 2nd layer: Cream together butter, cream and custard powder together in
bowl. Gradually beat in icing sugar till light and fluffy. Spread over
first layer. Chill. For Icing: melt chocolate and butter in top of double
boiler over barely simmering water (or in microwave). Stir to combine. Cool
to room temp. Spread evenly over 2nd layer with spatula. Chill. Cut into
bars. MAKES: 16-24
a contest winner for best Nanaimo bar in Nanaimo, British Columbia. very
sweet! Source: Toronto Sun-contest winner
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Title: Runny Butter Tarts
Categories: Desserts, Canadian
Servings: 1
1/4 c Raisins 1 Egg
16 Tart shells; baked 1 ts Vinegar
1/4 c Butter;soft 1 ts Vanilla
1/2 c Sugar; brown, lightly packe Salt
1/2 c Corn syrup
Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl,
cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla
and salt. Pour into pastry shells, filling each 3/4s full.
Bake in 400F oven for about 10 minutes or just till runny in centre. Let
cool in pan for 1 minute, remove to rack and let cool completely.
Makes 16 tarts. Source: FOOD magazine (now defunct)
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---------- Recipe via Meal-Master (tm) v7.04
Title: Skidaddle Cookies
Categories: Cookies, Canadian
Servings: 1
3 c Flour 1 ts Vanilla
1 ts Baking soda 1 Egg
1/2 ts Salt 1 c Fruit cocktail, well drained
3/4 c Butter 1/2 c Walnuts
1 1/2 c Sugar, brown lightly packed
"Skidaddle Ridge, New Brunswick, cam by itd name because it was a hideout
for draft dodgers. The "Skidaddlers were Democrats who, not in sympathy
with the Republican Party during the Civil War; "skidaddled" out of the
country. Most of them returned home after the war, but many stayed to
settle in New Brunswick and Southern Ontario.
These cookies are frequently packed in the lunch boxes carried by hunters
in this region."
Sift together the flour, baking soda and salt. Cream together the butter,
brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the
dry ingredients and add the walnuts. Drop batter from a teaspoon about 2
inches about on a greased baking sheet. Bake in 350 oven for 10 to 12
minutes, or until golden brown. MAKES: about 6 dozen Source:_The Laura
Secord Canadian Cookbook_
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Title: Sugar Pie - Hotel Paulin
Categories: Pies, Canadian
Servings: 1
Pastry for 9" pie 2 Eggs
2 c Brown sugar; packed 1 Egg yolk
2 tb Flour; all purpose 1 c Milk
Salt; pinch 1 ts Vanilla
Roll out pastry and fit into 9" pie plate, trim and flute edges. In bowl,
blend sugar, flour and salt. In separate bowl using electric mixer, beat
eggs and yolk till frothy; beat in milk and vanilla. Stir egg mixture into
sugar mixture till smooth. Bake in 400F oven for 10 minutes; reduce to 350F
and bake for about 35 minutes or till crust is golden brown and filling is
set. Let cool on rack.
a French Canadian speciality Source: Canadian Living magazine, the same
recipe is called "Acadian Sugar Pie" in _Canadian Living's Country Cooking_
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pommes Caramel (caramel Apples)
Categories: Desserts, Canadian
Servings: 1
1/3 c Butter 1 ts Vanilla
1 c Sugar; Brown pref. 6 Apples
Melt butter in frypan and add sugar. Stir till sugar is dissolved or
softened and everything is well blended, then add vanilla. Core unpeeled
apples, cut them into quarters and add to hot sugar. Simmer uncovered over
medium heat, basting often with the syrup for 15-20 minutes.
To quote the author, "Make these with the first fresh apples. In Quebec we
use the first ripe Melbas. Served hot or cold, they are superb on ice
cream." Source: _Canadiana Cookbook_ by Mme. Jehane Benoit
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Title: Quebec Apple Dumplings
Categories: Desserts, Canadian
Servings: 1
1 Pie dough (double batch) Butter
1/4 c Cheddar cheese-grated 3/4 c Sugar
12 Apples; medium- peeled & 1/4 c Sugar; Brown
-cored 1/4 c Cream
1/2 c Mincement Lemon rind; 1/2 lemon
1/4 c Rum
Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares
(about a double batch.) Sprinkle each square with 1 tsp grated cheddar.
Peel and core apples and place one on each square. Fill the centre of each
apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of
butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough
over the apple to form ears at the top. Cover the 'ears' with aluminium
foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings
with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush
ears with cream mixture and return to oven till 'ears' are brown. Serve
warm to plain cream or sweetened cream, flavoured with rum.
Note from Anne MacLellan: Mme Benoit does not give total amounts for
cheese, sugar, mincement and rum. I used Meal Master's conversion to
decimal and back to calculate the total amounts.
To quote Mme. Benoit,"In Quebec these were baked in deep brown earthenware
pudding dishes and served on a hot wooden board or tray surrounded by
autumn leaves or boughs cut from the Christmas tree. It was a traditional
in our family to serve these dumplings after we had finished decorating the
Christmas tree."
Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit
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Title: Soft Molasses Cookies
Categories: Cookies
Servings: 1
1 c Sugar 4 1/2 c Flour
1 c Shortening 3 tb Flour
1 Egg 4 ts Baking soda
1 c Molasses 2 1/2 ts Ginger
1 c Sour milk or buttermilk
Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda, salt
and ginger together. Add milk & flour one after another; blend together.
Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes in 350F.
This recipe is from my grandmother in Nova Scotia's recipe box.
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Title: Cape Breton 'pork Pies'
Categories: Pies
Servings: 1
--------------------------------TART SHELLS--------------------------------
1 c Butter 2 c Flour
4 ts Icing sugar; confectioner's
----------------------------------FILLING----------------------------------
2 c Dates; chopped 1 c -Water
1 1/2 c Brown sugar Lemon juice
"How these little tarts got their name remains a mystery to us. It could be
that pork fat was once used as the shortening or it just moght be a
reflection of the wonderful Cape Breton sense of humor."
Tart Shells: Cut the butter into the flour; add the suga rand knead until
well blended. Press small amounts of dough into small muffin tins. Press
small amounts of dough into small muffin tins. Bake in a 425F oven for 10
minutes. When cool fill with the following:
Filling: Simmer the above ingredients until the dates are of soft
consistency. Cool; then fill the tart shells. Ice with butter icing.
Source: _Out of Old Nova Scotia Kitchens_
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Title: Butter Tart Pie
Categories: Pies, Canadian
Servings: 1
3 Eggs 1 1/2 ts Vanilla
3/4 c Brown sugar; packed 1/4 ts -salt
3/4 c Corn syrup 2 1/4 c Currants or raisins
3 tb Butter; melted 1 Pie shell, 9", unbaked
4 ts Flour; all purpose
In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour,
vanilla and salt until blended. Stir in currants or rasisns. Pour in pie
shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30
minutes longer or till centre is just firm to the touch, covering eadges of
pastry with foil if browning too much. Let cool completely before cutting.
MAKES:10 Serving
This version of butter tarts (a Canadian speciality) is easier to prepare
than the traditional individual tarts. It is very rich and best served in
small pieces.
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Title: Squamish Bars
Categories: Candies, Canadian
Servings: 1
1 c Peanut butter 1 c Crisp rice cereal
1/2 c Broewn sugar;packed 1 c Cornflakes
1/2 c Corn syrup
----------------------------------FILLING----------------------------------
2 c Icing sugar 2 tb Light cream
1/4 c Butter;softened 1 1/2 ts Vanilla
----------------------------------TOPPING----------------------------------
3 oz Chocolate; bittersweet or 1 tb Butter
-semisweet
"British Columbia has more than one no-bake square named after one of its
towns. The Squamish bar, peanutty and crisp with cereal, may be pretend to
be a cookie, but, just like its cousin, the Nanaimo bar, it's really candy
and should therefore be cut into very small squares and served as special
treats." Anne's note:I do not know whether there really is a "Squamish bar"
or if Canadian Living made this up.
In large saucepan over low heat, beat peanut butter, sugar and corn syrup
until blended and sugar has dissolved. Remove from heat, stir in rice
cereal and cornflakes. Press into lightly greased (" square cake pan; let
cool. Filling: In bowl, beat icing sugar and butter; beat in cream and
vanilla. Spread over cereal base, chill for 30 minutes. Topping: In double
boiler, over hot water, melt choclate and butter, let cool. spread evenly
over filling, chill for 20 minutes. Cut into squares. (Can be refrigerated
for up to 1 week or frozen up to 1 month. Let soften slightly before
serving.) MAKES: 36 SQUARES
Source: Canadian Living magazine
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Title: Butter Tarts
Categories: Canadian, Pies
Servings: 1
1/4 c Butter 1/2 c Corn syrup
1/2 c Brown sugar; packed 1/2 c Raisins; or currants
1/2 ts Vanilla 12 Tart shells;lined with
1 Egg -pastry shells
"These tarts were the basis for Butter Tart Pie and Butter Tart Squares
which appeared in later decades. Another variation uses maple syrup instead
of corn syrup. ...Butter Tarts are uniquely Canadian. There are theories
whether they were adpated from southern pecan pie, old-fashioned sugar
pies, or maple syrup, bakcwoods or vinegar pies. Squabbles arise whether or
not the tarts should be runny or not, and just how runny. Opnions differ
about the use of syrup or sugar only, eggs beaten or not, currants or
raisins, and how the tart pans should be filled."
In bowl, cream together butter, sugar and vanilla. Beat in egg and corn
syrup. Spoon raisins into tart shells; pour in the filling, two-thirds
full. Bake in 375F oven for 15 to 18 minutes or until lightly browned.
MAKES: 12 TARTS
SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_
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Title: Maple Syrup Pie
Categories: Canadian, Pies
Servings: 1
1/2 c -Cold water 1 Egg;lightly beaten
1/4 c Flour;all purpose 2 tb Butter
1 c Maple syrup;pure 1 Pie shell;8 " baked
Tarte au sirop d'erable "This classic sweet of old Quebec has a smooth,
rich filling, typically shallow and very sweet. Variations of the
tradtional recipes are still popular in Quebec. ... Syrup, sugar or
molasses pies of all kinds were popular in every region in poineer days. In
Quebec Maple Syrup Pie (Tarte au sirop d'erable) and Sugar Pie (tarte au
sucre) made use of local maple syrup and maple sugar when available, or
borwn sugar for economy.
Backwoods Pie , using brown sugar plus maple or corn syrup, appears in
early Nova Scotia cookbooks as well as national books such as the Five
Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or tarte a la
melasses in Quebec) and Lassy Tart (in Newfoundland) was usually lightly
spiced and thickened with bread crumbs. Shoofly Pie, most common in
Mennonite areas, had molasses and brown sugar filling with crumbs on top.
In the early years, when ingredients were scare, molasses was a standby
everywhere.)
Whisk water with flour until smooth; stir into syrup in small heavy
saucepan. Stir in egg; cook over medium -low heat, stirring, until thick,
about 7 minutes. Stir in butter until melted. Pour into pie shell. Let
cool.
SOURCE: The 2nd decade chapter, _A Century of Canadian Home Cooking_
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Title: Flapper Pie
Categories: Canadian, Pies
Servings: 1
1 1/4 c Graham wafer crumbs 1/2 ts Cinnamon
1/4 c Sugar, granulated 1/4 c Butter;melted
----------------------------------FILLING----------------------------------
1/4 c Sugar, granulated 2 Egg yolks;lightly beaten
3 tb Cornstarch 1 ts Vanilla
2 c Milk
----------------------------------MERINGUE----------------------------------
2 Egg whites 2 tb Sugar, granulated
1/4 ts Cream of tartar
"In eastern Canada, this recipe was called Graham Wafer Cream Pie, but
westerners knew it as Flapper Pie. ... Cream pies like butterscotch,
banana, cream and coconut cream were favorites of this decade and
restaurants (called cafes in the West and usually run by Chinese
cook/owners) always had cream pies on their menus.
Combine crumbs, sugar and cinnaomn; blend in butter. Set 1/4 c aside. Press
remainder onto bottom and sides of 9 inch pie plate. Bake in 375F oven for
8 minutes; cool.
Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook over
medium heat, stirring, until boiling; stir a little into yolks, then retUrn
to the saucepan. Cook over low heat, stirring, for 2 minutes or until
thickened. Remove from heat; add vanilla and cool slightly. Pour into pie
crust.
Meringue: Beat egg whites with cream of tartar till soft peaks form;
gradually beat in sugar until stiff peaks form. Spread over filling,
sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5 minutes
or till lightly browned. Cool to room temperature, about 4 hours.
SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking_
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Title: Queen Elizabeth Cake 2
Categories: Canadian, Cakes
Servings: 1
1 c -Boiling water 1 Egg
1 c Dates;chopped 1 ts Vanilla
1 ts Baking soda 1 1/2 c Flour,all purpose
1/2 c Butter 1 ts Baking powder
1 c Sugar,granulated 1/2 ts -Salt
------------------------------BROILED TOPPING------------------------------
1/4 c Butter 3/4 c Coconut;shredded;half nuts
1/2 c Brown sugar;packed -if desired
1/4 c Light cream
"This date and nut cake always included a broiled topping. Lazy Daisy was a
plain cake with the same topping. ... Queen Elizabeth cakes have appeared
in cook books coast to coast for many years. Some claim that the recipe was
a favorite of the Queen Mother and given to worthy groups as a fund raiser
during World War II. One from Quebec's Eastern Townships includes the
footnote that says that, "This is not to be passed on but must be sold for
charitable purposes for 15 cents.
In a reply to our query about the name of this recipe, the Queen Mother's
Lady-in-Waiting writes; "I fear I have to tell you that, although we have
known about this recipe for many years, it did not originate from either
Buckingham Palace or Clarence House...However as Her Majesty always made it
a rule, due to the number of requests receieved, never to give "favorite
recipes", I fear that I have to tell you that you that should you wish to
include this recipe in any cookbook, it should only be called a 'date and
walnut cake' with no reference to the Queen Mother."
Pour water over dates and soda; let stand until lukewarm. In bowl, cream
butter with sugar; beat in egg and vanilla. Mix together flour, baking
powder and salt; add to creamed mixture alternately with date mixture.
Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven
for 40 minutes or until tester comes out clean.
Broiled Topping: In a small heavy saucepan, combine butter, packed brown
sugar, light cream and coconut (half nuts if desired). Bring to a boil,
stirring; boil gently for 1 minute. Spread over warm baked cake; broil
until bubbly and lightly browned, watching carefully.
SOURCE: The Forties chapter, _A Century of Canadian Home Cooking_
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Title: Nanaimo Bars -2
Categories: Canadian, Candies
Servings: 1
--------------------------------BOTTOM LAYER--------------------------------
1/2 c Butter 1 3/4 c Graham wafer cracker crumbs
1/4 c Sugar, granulated 1/2 c Nuts;finely chopped
1/3 c Cocoa powder;unsweetened 1 c Coconut;shredded
1 Egg;beaten
--------------------------------MIDDLE LAYER--------------------------------
1/2 c Butter 2 tb Custard powder;*
3 tb Light cream 2 c Icing Sugar
---------------------------------TOP LAYER---------------------------------
4 oz Semisweet chocolate 2 tb Butter
* Anne's note: Custard powder can be found in the bakinfg section of
Canadian supermarkets. I have seen the substitution of instant vanilla
pudding or instant vanilla pudding powder in American cookbooks.
"Recipes for this no-bake treasure appear in countless cookbook as
Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squres and many
other names. But the origin of Nanaimo Bars is still a hot topic of debate.
The Woman's Auxiliary to the Nanaimo Hospital Cook Book (1952) included
three similar recipes (two called Chocolate Squares and one Chocolate
Slice). These recipes appeared under the name Nanaimo Bars in the Vancouver
Sun in the early 50's and in the B.C. Women's Institute Centennial of B.C.
Cookbook in 1958. The test kitchens of food companies developed various
versions with their own products. Since the 50s, endless variations include
Minted, Grand Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter
Nanaimo Bars...During the 50s, a Dairy Food Service Bureau recipe called
Dominoes suggested piping a little bit of the middle layer into dots on top
to give a domino pattern when cut."
Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and
cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9
inch square pan.
Middle Layer: Beat together butter, cream, custard powder and sugar;
spread over base. Chill.
Top Layer: Melt chocolate with butter; cool slightly. Pour over second
layer; chill. Cut into bars.
SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_
"During the 50s
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---------- Recipe via Meal-Master (tm) v7.04
Title: TWO BRINES FOR SMOKING FISH
Categories: Fish/sea
Servings: 1
----------------------------------BRINE #1----------------------------------
4 c Water Plus your choice of
1/2 c Salt Flavorings
1/2 c Sugar
----------------------------------BRINE #2----------------------------------
4 c Water 1 c Salt, regular or curing
1 c Rock salt Plus your choice of
2 c Brown sugar Flavorings
It is recommended that you rub in flavorings just before putting the fish
into the smoker, although you can also put flavorings into either of the
above brines; in other words you can prepare a brine marinade flavored with
garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After
brining in the flavored brine, fish should washed off and dried before
smoking.
Smoked fish will keep for a solid year, at least if they are frozen in
airtight plastic bags from which the air has been exhaled.
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---------- Recipe via Meal-Master (tm) v7.04
Title: TROUT SAUTEED IN BUTTER
Categories: Fish/sea
Servings: 4
Salt and pepper 6 tb Unsalted butter
4 Fresh trout, dressed Parsley sprigs
A few Tbsp. flour Lemon wedges
As every angler knows, skillet-size brook, brown, and rainbow trout are
never more tasty than when prepared this way. Can there be any tastier
dish than the one that comes from this happy marriage of fresh trout and
butter? But for best results, a few words of warning: a basic rule of fish
cookery is that fish, unless deep fried, should be cooked slowly. Yet, at
the same time, one wants the flesh moist but with the outside golden brown.
Furthermore one wants to be able to serve trout whole, not in broken
chunks, the result of sticking. One other word: since trout are delicately
flavored, I do not "flour" trout with cornmeal but with flour. However,
either way, the trout will be delicious. Salt, pepper and coat the trout by
rolling them in the flour.
Melt the butter in a big iron skillet.
When the butter is hot (over medium heat) but has not yet shown color,
lay in the trout and turn the fire low. A steady, low heat will do two
things: cook the trout slowly and at the same time brown the trout.
You must police the process continuously, and it will take 15-20
minutes, depending on the size of the trout.
Just as soon as the flour coating has set on the down side, loosen each
trout from the skillet, shaking the skillet gently to keep the slow
browning trout free.
After 10 minutes of slow browning, turn each trout carefully and repeat
the above process.
When you serve the trout, pour a bit of the butter over each and garnish
with a sprig of parsley and a wedge of lemon. SAUTEED QUICK MEUNIERE
────────────────────────────────────────
If you wish, add a couple of pats of butter to the skillet after the
trout has been served, melt them, squeeze in a tablespoon of lemon juice,
turn up the heat, and stir. Then pour this lemon-butter sauce over each
trout.
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---------- Recipe via Meal-Master (tm) v7.04
Title: TRUITE AU BLEU (BLUE TROUT)
Categories: Fish/sea
Servings: 4
2 tb Butter 1/2 ts Thyme
1 Shallot of scallion, minced 2 tb Minced fresh parsley
1 Rib celery w/leaves/chopped 1 Bay leaf
1 Carrot, thinly sliced 3 c Water
1 Dressed trout, head and all 1 c White wine or dry vermouth
But cut into chunks 3 tb Tarragon vinegar
1 tb Salt 5 Whole 10" trout
6 Peppercorns
This dish is basically trout poached in a vegetable court bouillon flavored
with a cut-up trout. It is a lovely way to offer the delicacy of trout,
and can be either a fish course, if the trout are 6-8 inchers, or a main
course if the trout are 10-11 inchers. As a fish course for a game dinner
serve the trout cold ( in an aspic if you wish-see below).
In a big saucepan or deep skillet with lid melt the butter and saute' the
vegetables until the shallot is just soft.
Add the single cut-up trout and the remaining ingredients (except whole
trout), bring to a bubble, and simmer for ten minutes or so.
Add the dressed whole trout, cover, and simmer slowly for about
20-minutes.
If the dish is a main course, remove the fish, drain, and serve
immediately with melted butter and lemon juice or herb butter.
If the dish is just a fish course, allow the fish to cool in the liquor
and serve the drained trout with a slice of lemon.
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---------- Recipe via Meal-Master (tm) v7.04
Title: TROUT SERVED COLD IN ASPIC
Categories: Fish/sea
Servings: 4
1 Poached trout Parsley
1 c Tomato sauce Lemon slices
4 ts Gelatin
If you'd like to serve the trout as a fish course in aspic, let the trout
cool in the liquor, then remove and drain the trout.
Strain the liquor the trout were simmered in, add to it the tomato
sauce, and over fire stir in the gelatin. Stir over low heat just until
the gelatin melts. Set gelatin liquid in refrigerator until it cools but
is not as yet "set."
Arrange trout in a flat dish, pour over them the aspic, and allow to
set.
Arrange parsley and then lemon slices around the trout and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: TROUT AND VEGETABLES IN FOIL
Categories: Fish/sea
Servings: 4
4 10" trout Salt and pepper
2 Carrots 3 Ribs celery
Juice of 1/2 lemon 1/2 ts Thyme
2 sm Onions 4 ts Butter
This delicious dish can be prepared for a noon campfire if the camp itself
has a blender or food processor in its kitchen or prepare before the trip
at home. If the fish is to be a sizable one, be sure to take enough foil
in one piece; if the servings are to be individual for each guest, then cut
the foil accordingly.
Clean the trout and sprinkle inside and out with lemon juice, salt, pepper
and herbs.
Put vegetables through the food processor, mix well and strain.
Saute vegetables in butter until they are soft, and stuff each fish
before wrapping loosely in foil.
Place in ashes or on cookie sheet in 450 degree oven for 15-20 minutes.
Serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: FILLETED TROUT WITH MACADAMIA NUTS AND FRIED CAPERS
Categories: Fish/sea
Servings: 2
4 tb Butter 1/4 c Macadamia nuts, sliced
Splash of dry white wine 3 tb Heavy cream
2 Trout filleted Oil for deep frying
1/4 c Fish stock, OR half clam 1/8 ts Tomato sauce
Juice, half water 2 tb Capers
Salt and fresh pepper
A very special way a doing trout fillets, inspired by a dish created by
chef Seppi Renngli at the Four Seasons. In a skillet large enough to hold
the fillets melt about 3 tablespoons butter and, when almost sizzling, add
trout. Saute on one side for about 3-minutes, turn, cover for a minute,
and then saute the other side. A total of 6-7 minutes should do it.
Salt and pepper the fish and remove to a warm place, add nuts for a
moment to the pan to toast, then toss over the trout fillets.
Meanwhile, in a separate small, sturdy pan, heat enough oil so that a
small strainer can be lowered into it.
Let capers drain in the strainer.
Returning to the trout pan, splash in tablespoon or two of wine, then add
stock and cream and boil down rapidly, stirring in just a taste of the
tomato paste and a little more butter. When reduced and slightly thickened,
spoon this little bit of pan sauce over the fillets.
Now quickly lower the capers into the almost smoking oil. Let them
sputter and sizzle a few seconds, then remove the strainer and shake free
of oil. Distribute fried capers in neat piles at either end of the fillets
and serve immediately.
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---------- Recipe via Meal-Master (tm) v7.04
Title: SPRING TROUT AND FIDDLEHEAD
Categories: Fish/sea
Servings: 4
4 10" freshly caught trout 4 qt Boiling water
1/4 c Salad oil Salt and pepper
1/4 c White flour Butter
Fiddlehead ferns Dash of garlic powder
1/4 c Cornmeal
Clean the fish well in cold water. Dredge in both flours to which salt,
pepper and garlic powder has been added. Fry in hot oil, turning once when
skin is crisp.
Cook the fiddleheads in boiling water. Boil for 3 minutes only.
Fiddleheads will be cooked, yet very crisp. Remove from water and drain.
Dot with pats of butter.
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---------- Recipe via Meal-Master (tm) v7.04
Title: TROUT CREPES
Categories: Fish/sea
Servings: 20
-----------------------------------CREPES-----------------------------------
4 Eggs 1 c Flour
1 c Water
----------------------------------FILLING----------------------------------
1/3 Minced onion 2/3 c Sauterne
1/4 ts Pepper 1/4 c Flour
1 Clove garlic, minced 4 c Cooked, skinned, deboned
1 1/3 c Milk Trout
1/3 c Butter 1/2 ts Salt
In cooking the crepes, before filling and rolling up with the trout
mixture, a 6-inch skillet is handy. Makes 20 crepes. NOTE: To make crepes,
mix the ingredients for the batter together thoroughly and let rest for at
least 1 hour. Brush skillet with a little butter, heat until almost
smoking, and pour enough batter to thinly cover bottom of pan after it is
tipped to spread evenly to edges. Cook over medium heat, turning when
bubbles appear on surface; cook other side until lightly browned. Repeat,
making 20 crepes in all, set aside.
Cook and stir onion and garlic in butter until onion is tender. Remove from
heat. Blend in flour, salt, and pepper. Cook over low heat, stirring,
until mixture is bubbly. Remove from heat. Stir in milk and wine. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Stir in trout pieces.
Fill each crepe with 2 tablespoons filling. Heat crepes at 350 degree oven
for 10 minutes. Serve crepes topped with remaining filling.
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---------- Recipe via Meal-Master (tm) v7.04
Title: FILLET OF STEELHEAD BONNE FEMME
Categories: Fish/sea
Servings: 4
Head, tail, backbone of fish 1/3 c White wine
4 tb Butter Salt and pepper
6 Peppercorns 2 lb Fillets of steelhead
1 c Hollandaise sauce ** Cucumber and lemon slices
2 Shallots, sliced 1 Bouquet garni
1 1/2 tb Flour 1/4 ts Thyme,
1 c Water 1/2 ts Tarragon
4 tb Milk 1/2 lb Mushrooms
-----------------------------HOLLANDAISE SAUCE-----------------------------
2 Egg yokes 1 pn Cayenne
Salt 1/4 lb Cold butter, 8 pieces
Fresh lemon juice
This lordly French dish is prepared in a variety of ways, but basically it
is fish fillets served with two sauces and mushrooms in between. The
fillets from small salmon, walleye, lake trout, and channel cat are all
superb prepared in this fashion.
If the two sauces seem too time-consuming just note that this dish is
excellent if only the wine sauce is used.
Put the fish head, etc., peppercorns, and shallots into the water and wine,
bring to a boil, then simmer gently for 30 minutes. Strain and set aside.
Arrange the fillets in a shallow glass or earthenware fireproof dish that
has been liberally buttered. Add the bouquet garni.
Pour in the reserved fish stock and poach in a 325 degree oven for 20
minutes.
Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes,
coating and stirring a couple of times. Reserve.
Prepare the hollandaise and hold it by covering with a lid.
Make the wine sauce by melting 2 tablespoons of butter in pan, then stir
in the flour and cook a few minutes. Turn off heat, pour in the liquor
from the poached fillets, then stir and thicken over the fire. Add the
milk, then stir until it bubbles. Season to taste.
To assemble: lay the fillets on a fireproof dish and cover with the wine
sauce. Now dot the top with mushrooms. Ladle the hollandaise sauce over
all and glaze under the broiler.
Garnish with cucumber and lemon slices or with watercress.
HOLLANDAISE SAUCE
In a very heavy pot set over a flame tamer, whisk the eggs until they are
well blended, turn lemon-colored, and start to thicken. Be sure heat is
low. Add 1 tablespoon of lemon juice when thickening starts.
Start adding butter one piece at a time, whisking each piece until is
absorbed with the eggs. Continue until all the butter is used up. It
should take about 2 minutes, at which point the sauce will be thick. If at
any point you sense that the is about to separate, quickly add a teaspoon
of cold milk or cream.
Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and
optional cayenne. Taste to see that the sauce is lemony enough for your
taste.
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---------- Recipe via Meal-Master (tm) v7.04
Title: TROUT STUFFED JAPANESE STYLE
Categories: Fish/sea
Servings: 4
1/4 lb Mushrooms, sliced Skin, head and tail
2 tb Vegetable oil 3 Scallions, cut in 1/2"
1 c Seeded, sliced in 1/4" Including greens
4 Eggs, lightly beaten 8 Strips of bacon
Strips, red or green pepper 1 c Bean sprouts
2 ts Soy sauce 2 Ribs celery, sliced
4 Trout, 8-10 oz. boned with
Mix the vegetables together. In a large skillet or wok heat oil, then toss
in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce
and continue to toss and cook for another minute until eggs begin to
coagulate.
Stuff each of the 4 trout with one-fourth of the vegetable mixture--the
filling will expand the opening by about an inch. Wrap 2 slices of bacon
around each trout, tucking the ends under the trout.
Bake in a large baking dish so trout are not touching in preheated 500
degree oven about 15 minutes, until skin is crisp and the fish is opaque to
the bone. Test after 12 minutes. Vegetables will remain crisp.
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---------- Recipe via Meal-Master (tm) v7.04
Title: BAKED STUFFED LAKE TROUT, SALMON, OR WALLEYED PIKE
Categories: Fish/sea
Servings: 6
1 ts Salt 1 Stuffing recipe
1 Carrot, thinly sliced 1 Bay leaf
White pepper 1 1/2 c White wine
1 Rib celery, thinly sliced 1 Lemon, sliced very thin
6 lb Fish, dressed 4 tb Butter, melted
3/4 ts Dried marjoram 2 Shallots, thinly sliced
------------------------------CELERY STUFFING------------------------------
3/4 c (4 ribs) 1/2 Chopped onions
1/2 c Bread crumbs 1/4 ts Savory
Chopped celery 4 tb Butter
Salt and fresh black pepper 1/4 c Chopped celery tops
-------------------------FENNEL / TARRAGON STUFFING-------------------------
2 tb Chopped parsley 6 tb Butter, melted
1/2 ts Fennel seed 1 1/2 c Roughly torn fresh
2 tb Chopped fresh tarragon Bread crumbs
Salt and fresh pepper
Marjoram goes well with fish, and here's a recipe that uses it both in and
on the fish. Neither lake trout nor salmon need be scaled, but do scale
the pike. A whole baked fish on a garnished platter always looks good to
guests. Salt and pepper the fish inside and out, then stuff it and sew up
or skewer the opening.
Place in a buttered pan and lay lemon slices along its length. Stick a
toothpick in each slice.
Add the vegetables, marjoram, bay leaf, and white wine and bake,
uncovered, for about 35 minutes in a 400 degree oven, basting first with
the melted butter and then with the liquid in the pan. CELERY STUFFING
Saute the chopped celery and onions in butter in a small skillet for 15
minutes, until tender but still with a little bite.
Add the chopped celery tops and the bread crumbs. Season to taste with
salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING
Mix all ingredients together and stuff fish.
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---------- Recipe via Meal-Master (tm) v7.04
Title: FRIED LAKE TROUT
Categories: Fish/sea
Servings: 1
1 Lake trout 1 c Sour cream
1/2 ts Salt 1/2 ts Lemon juice
2 tb Butter Cornmeal for dredging
1/4 ts Lemon pepper Shotening for frying
Clean and wash the fish and cut into serving pieces, leaving the skin on.
Salt and pepper and coat throughout with cornmeal.
In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and
fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should
be nicely browned. Put fish on hot serving platter.
Pour off the fat from the pan and replace with butter, add the sour
cream, and stir with a spoon to loosen any greables. Cook several minutes,
but do not boil.
Remove from heat, add lemon juice, stir, and pour over trout.
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---------- Recipe via Meal-Master (tm) v7.04
Title: PAN FRIED BLACK BASS WITH MAITRE D'HOTEL SAUCE
Categories: Fish/sea
Servings: 4
----------------------------MAITRE D"HOTEL SAUCE----------------------------
1/2 Clove garlic, smashed 1 tb Lemon juice
1/4 c Butter 1/8 ts Pepper
1/2 ts Salt 1 tb Finely minced parsley
----------------------------------THE FISH----------------------------------
1/4 c Yellow cornmeal 1/4 c Flour
4 1-lb. bass, dressed and 4 tb Butter
And skinned Salt and fresh pepper
This recipe includes a very simple sauce that enhances sauteed, broiled or
baked fish. It can be made in camp if you brought parsley and usually
impresses any old "fried fish angler."
Make the sauce first.
In a bowl set the butter out to soften. Then cream it with a fork and
then a spoon until it is light and fluffy. Work in the salt and pepper.
Mix the smashed garlic and the lemon juice, then work this liquid into
the butter. Take a bit of time to do this.
Mix in the parsley and serve in a gravy boat with a spoon.
Pan fry the bass remembering to brown the fish on both sides but not to
over cook.
Serve hot on hot plates and pass the sauce.
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---------- Recipe via Meal-Master (tm) v7.04
Title: SMALLMOUTH A LA SPEDNIK SAUTEED BASS MEUNIER
Categories: Fish/sea
Servings: 2
2 1 1/2-lb. bass, dressed, 1/3 c Yellow cornmeal
Heads and tail removed, 1/3 c Flour
Skinned 1 tb Vinegar
5 tb Butter Parsley for garnish
Salt and pepper
Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and
pepper, and saute slowly in the melted butter over medium heat until well
browned.
Turn carefully with a spatula and brown the other side. When the fish has
turned opaque, remove to a warm platter and garnish with parsley.
Stir vinegar into the fat and "greables." Heat and pour over fish.
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---------- Recipe via Meal-Master (tm) v7.04
Title: BAKED WALLEYE IN SOUR CREAM
Categories: Fish/sea
Servings: 5
Salt and pepper 2 tb Finely minced onion
1 c Sour cream 1/2 c Bread crumbs
1 3-lb. walleye, scaled and 2 tb Soft butter
Dressed 2 tb Lemon juice
1/4 ts Thyme 5 Strips bacon
1/2 c Grated Parmesan cheese
Scale but don't skin the walleye and pick a 3-3 1/2-pounder.
Salt and pepper the fish. Mix the minced onions with soft butter and
spread inside and outside the fish.
Lay the bacon strips on the bottom of a shallow baking dish and lay in
the fish.
In a bowl mix the sour cream, thyme, grated cheese, bread crumbs, and
lemon juice and spread the mixture over the fish. Bake at 325 degrees for
about 30 minutes. Serve with tossed salad and baked potato.
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---------- Recipe via Meal-Master (tm) v7.04
Title: FILLETS (OR STEAKS) OF WALLEYE MORNAY
Categories: Fish/sea
Servings: 5
2 1/2 lb Fillets or steaks Of hot sauce
4 tb Butter Marjoram
Salt 2 Egg yolks, beaten
1 Onion, minced 1 c Cream
Juice from 1/2 lemon 1 c Fish broth
1/2 ts Tarragon OR 6 tb Grated cheese
Pinch of cayenne OR dash
Place fillets or steaks in a saucepan, just cover with cold water, add
salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and
simmer for 10-12 minutes. Remove fish, but retain the fish broth. Place
fish in buttered baking dish.
Stir together 1 cup fish broth and the cream.
Melt 3 tablespoons of the butter and add minced onion, tarragon or
marjoram. Cook just until onions are soft. Stir in flour and cook a
minute or two. Then off hat, stir in 2 cups of the fish broth until
smooth. Return to low heat, stirring until sauce begins to thicken.
Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the
beaten eggs slowly into sauce. Add the cheese, stirring all the while and
cook until uniform.
Pour the sauce over the fish, dot with remaining butter, and bake in
preheated oven at 375 degrees for about 10-minutes to brown the sauce.
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---------- Recipe via Meal-Master (tm) v7.04
Title: WALLEYES IN RED WINE SAUCE
Categories: Fish/sea
Servings: 4
Salt and fresh pepper 1 tb Tomate pureee
1 c Boiling water 6 tb Olive oil
4 Walleyes, cleaned 2 tb Capers
2 Bay leaves 2 Cloves garlic, minced
2 tb Flour for dredging 3 tb Chopped parsley
1/2 ts Thyme 1 c Red wine
1 Onion, minced
Salt and pepper the fish and dredge in flour. Shake off excess.
In a heavy saucepan saute the onion in 2 Tbs. olive oil. When
translucent, add the garlic and slowly saute another minute. Stir in 2
tablespoons flour, blend well, and cook, stirring for a minute or two. Off
heat pour in the wine and boiling water; whisk thoroughly. Return to heat,
whisking as the sauce thickens. Add bay leaves, thyme, and tomato puree.
Let simmer while you sear the fish.
In a pan large enough to hold the 4 walleyes in one layer, heat the
remaining oil and when hot, but nor smoking, sear the fish quickly on each
side.
Now, pour the red wine sauce over the fish. Bring to a boil, then
quickly lower the heat. Cover and let simmer for about 15 minutes.
Just before serving remove the bay leaves, adjust the seasoning (the
sauce will probably need salt and pepper), toss the capers in, and sprinkle
with chopped parsley on top.
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---------- Recipe via Meal-Master (tm) v7.04
Title: DEVILED WALLEYE FILLETS
Categories: Fish/sea
Servings: 6
1 sm Onion, very finely diced 1 1/2 tb Dijon mustard
3 tb Lemon juice 1 ts Soy sauce
1/2 sm Green pepper, chopped Salt and pepper
1/2 c Bread crumbs 1 pn Cayenne or dash of
1/4 lb Butter (1 stick) Tabasco
1/2 c Grated provolone 2 lb Walleye fillets
OR Parmesan
Saute the onion and green pepper in the butter until soft, then add
mustard, soy sauce, cayenne, and lemon juice. Stir in crumbs and cheese.
Salt and pepper the fillets, lay them on foil broiler liner, and broil
for 5 minutes about 4 inches from the flame.
Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and
broil another 6-8 minutes. Serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: GRATIN OF WALLEYE
Categories: Fish/sea
Servings: 4
2 lb Walleye fillets 5 tb Cooking oil
2 tb Parsley, minced 1/2 c Bread crumbs
Salt and pepper 2 Cloves garlic, chopped fine
2 tb Capers (W/juice) 1/2 ts Powdered thyme
2 Green peppers
Roasted peppers lend a wonderful flavor to fish dishes. Prepare this dish
in a shallow baking dish or baked in individual gratin dishes if available.
Wash and pat the fillets dry, then dice into 1-inch squares. Season with
salt and pepper.
Wash, then dry the green peppers and roast them under the broiler,
turning them as the skin blackens. Place the peppers in a paper bag, seal
by twisting the top, and set aside for 5 minutes or so. Then remove and,
with finger, push and pinch off most of the blackened skin. Cut in half,
remove the seeds and stems and slice into thin strips.
Put the oil in a big skillet and saute the garlic until it is
translucent. Then scrape in the fillet squares from your cutting board,
turn up the heat, and cook, stirring constantly for about 5 minutes.
Off heat, add and mix thoroughly the peppers, parsley, capers, and half
the bread crumbs into which you have mixed the thyme. Spoon into baking
dish and sprinkle the rest of the crumb-thyme mixture over all, and place
under the broiler for a minute or two to brown. Serve with tossed salad and
baked potatoes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: WHITE PERCH IN BEER BATTER
Categories: Fish/sea
Servings: 4
6 tb Flour With lemon juice
1/4 Can (3 oz.) beer 1/2 ts Dill weed or tarragon
2 tb Yellow cornmeal 1 ts Salt
4 White perch scaled and 1 tb Paprika
Sprinkled inside and out 4 tb Lard or cooking oil
The original "best of Denver" Candlelight recipe.
Mix the flour, cornmeal, dill or tarragon, salt, and paprika in a bowl,
then add the beer and beat until smooth.
Dip the fish in the beer batter one at a time.
Heat the lard in an iron skillet and saute the fish 8-9 minutes to the
side.
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---------- Recipe via Meal-Master (tm) v7.04
Title: PAN FRIED OR SAUTEED YELLOW PERCH
Categories: Fish/sea
Servings: 4
6 sm Yellow perch 4 tb Butter
7-9 " long Cornmeal
4 tb Bacon fat or lard 1 Lemon (opt.)
Salt and pepper
Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them
in the meal or meal-flour combination.
Heat the fat until it is hot enough to cook at once, but not burning,
sputtering hot. Lay in the fish, turn heat down to barely a medium flame,
and begin to brown the fish. Keep the fish loose from the pan bottom with a
thin metal spatula.
Taking 8-10 minutes to a side (turn heat low if it seems to fry too
fast), brown the fish slowly until crisp. Do not overcook. When the flesh
is opaque the fish is done; one hopes it's all browned by then.
Add 4 Tbs. butter to the skillet after removing the fish and squeeze in
the juice of a lemon, stir the fat and juices to loosen the dredgings, and
pour over the browned fish.
VARIATION: After removing the fish from the skillet, toss about 1/3 cup of
chopped black walnuts. Brown lightly with the remaining butter and
sprinkle over the fish before serving.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Broccoli & Blue Cheese Puff Pastry
Categories: Pies, Vegetables
Servings: 8
Prepared puff pastry, defros 1/2 lb Crumbled bleu cheese
4 Eggs 1 Eggs until light. mix in b
1 lb Riccotta cheese
g white pepper and nutmeg 4 c cooked chopped broccoli f
Preheat oven to 400 degrees for 10 minutes. 2. Stir in broccoli. Set
aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish
quiche 4. Pour filling into crust. Bake 30 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cauliflower with beef "Sichuan Style"
Categories: Meats
Servings: 4
1/2 lb Round steak; * 1/4 c Dry sherry
5 Nami black mushrooms -----------sauce------------
2 Carrots; medium 1 c Chicken stock
2 c Cauliflower 1 ts Lan chi black bean paste wit
3 Green onions, minced 2 x Dashes of chinkiang black vi
1/2 ts Ginger; fresh, minced 3 x Drops sesame oil
2 Cloves garlic, minced 1 Cornstarch paste; **
1/2 ts Szechuan peppercorns, crushe -------------s--------------
3 tb Peanut oil 1/2 c Carrot stock; reserved
----------marinade---------- 1/4 c Marinade
1/4 c Soy sauce; thin 1/4 c Mushroom soaking liquid
* cut in 1/2 inch cubes. ** make into a thin paste.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ Combine soy and sherry for marinade. Marinate steak pieces for 1
hour. Massage meat in marinade to aid tenderizing; drain, reserving
marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking
liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means
slicing on a slight bias in 1" lengths but turning the carrot a quarter tur
(90 degrees) between slices. Wash cauliflower, trim off thick part of
stems, and either break or cut florets into pieces about the size of the
carrot pieces. Parboil carrots in boiling stock for about 3 minutes or
until just beginnin to soften. Reserve carrots and stock. Stir-frying:
Heat peanut oil in hot wok. When oil just begins to smoke, add drained
steak cubes; stir-fry briskly for 1 minute until meat begins to lose
pinkness. Don't overcook meat or it will be tough. Remove to holding
plate. Swirl remaining oil into wok.
Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower
and mushrooms; stir-fry 1 minute. Add specified amounts of liquids
generated during preparation: reserved carrot stock, marinade, and
mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium,
and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils
again, add carrots and beef. Mix together. Splash vinegar down sides of
wok. Push ingredients out of sauce, thicken with thin cornstarch paste.
Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Double Cheese Wheel
Categories: Cheese/eggs, Appetizers
Servings: 24
1 lb Cheese; * 1/4 c Pine nuts; toasted, 1 oz
3 oz Cream cheese; softened, 1 pk 1 1/2 ts Fresh basil leaves; or ***
1/4 c Marinated artichoke hearts** 1/2 ts Basil leaves; dried.***
* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese **
Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves
should be snipped OR Dried Basil Leaves should be
~--- Remove any wax coating or rind from Chihuahua cheese. Hollow out
cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and
bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese
to measure 1 cup (reserve any extra for another use). Place 1 cup chopped
cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the
basil in the workbowl of food processor fitted with the steel blade, cover
and process until well mixed. Pack mixture into cheese shell. Sprinkle
with remaining 1 T pine nuts; press lightly. Cover and refrigerate until
filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted
crackers if desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Meersburger Kirschen-dessert (Cherry Desert Meeres
Categories: German, Fruits, Desserts
Servings: 4
1 lb Cherries; tart, fresh 1/2 ts Vaillla extract
3 tb Kirsch 2 oz Almonds; ground **
6 tb Sugar 1 c Cream; heavy
2 tb ;water ----------garnish-----------
12 Ladyfingers Pistachio nuts; chopped
8 oz Cream cheese; *
* Soften Cream Cheese to room temperature. ** Grind Almonds in the
blender, if ground almonds are not available.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Wash and drain cherries. Remove stones and reserve 8 whole cherries for
garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T
sugar and the water for a minute to make a thin sugar syrup. Add syrup to
cherries; stir to blend. Cover and let soak for 20 minutes. Cut the
ladyfingers in half, divide into 4 portions, and place in individual glass
dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar,
vanilla extract, and ground almonds. Whip the cream and carefully fold it
into the cream-cheese mixture. Spoon over the cherries. Garnish with the
chopped pistachio nuts and whole cherries.
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