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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Steaks Esterhazy
Categories: Beef German Main dish
Servings: 4
1/4 lb Mushrooms; diced 1 ea Carrot; small, diced
1 ea Shallot or green onion; * 2 T Butter
1 t Paprika 1/2 t Salt
1 c Sour cream 1 t Worcestershire sauce
4 ea Servings of steak; **
* Shallot or Green Onion should be minced ** Steaks should be one
of the following: Sirloin, T-bone, Or Fillet.
~---------------------------------------------------------------------
~-- -----Saute mushrooms, carrot, and shallot or green onion in
butter. Add paprika, salt, sour cream, and Worcestershire sauce.
Simmer for 2 minutes, but DO NOT boil. Broil steaks and top with
sauce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Steamed Fish with Ginger and Onions
Categories: Main dish Fish
Servings: 4
1 1/2 lb Whole red snapper, cleaned 2 T Slivered fresh ginger
6 ea Green onions, sliced 1/4 c Sherry, mirin or water
1 x -----------sauce------------ 2 T Soy sauce
1 t Sesame oil 1 T Vegetable oil
Rinse fish and pierce in several placed with a skewer or sharp knife.
Place in a shallow microwaveable dish (if using 2 fish, arrange about
1 inch apart with thicker sides towards outer edges of dish). Put
half the ginger and green onions inside fish. Pour sherry over and
cover with vented plastic wrap. Combine sauce ingredients in small
microwaveable dish or measure. Set aside. Microwave fish at high for
6 to 8 minutes per lb or until fish flakes easily with a fork and is
tender. Rotate dish if necessary during cooking.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Steamed Ginger Rice with Snow Peas
Categories: Pasta Foreign
Servings: 6
2 c Long grain rice 3 c Cold water
1 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Steamed Rice
Categories: Pasta
Servings: 4
1 c Long grain rice 1 3/4 c Water
1 x Salt (optional)
Rinse rice well. Combine with water and salt, if using, in a 8 cup
microwaveable casserole. Cover and microwave at high for 5 minutes,
then at medium for 8 to 12 minutes or until most of water is absorbed.
Let stand covered, 5 to 10 minutes to absorb remaining liquid.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Stefado of Beef And Garlic
Categories: Beef Main dish Garlic
Servings: 6
3 lb Stew meat trimmed 1" cubes 6 oz (1 cn) tomato paste
1/2 c Fresh parsley, chopped 1 x Salt & pepper to taste
1 ea Bay leaf 1 t Dried oregano, crumbled
1 t Cinnamon 1 t Ground cumin
1/2 t Sugar 1/2 c Dry white wine
1/4 c Dry red wine vinegar 1 lb Pearl onions *
30 ea Cloves garlic * 1/2 lb Feta cheese, crumbled
1 c Walnuts, coarsely chopped 1/2 c Fresh parsley, chopped.
* Pearl onions and garlic cloves should be parboiled and peeled.
~---------------------------------------------------------------------
~- ---- Preheat oven to 350 degrees F. In a heavy pot that can be
covered, combine all the ingredients except the feta, walnuts and 1/2
cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the
meat is very tender. Lower the oven temperature during this time, so
that the contents of the pot remain at a gentle simmer. Skim off the
fat. Do not boil the sacue down; it should remain rather thin. Ladle
the stew into a deep platter. Granish with feta, walnuts, and the
remaining parsley.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Stir Fried Beef and Broccoli In Oyster Sauce
Categories: Main dish Meats Foreign
Servings: 4
3/4 lb Flank steak 1 T Soy sauce
1 T Rice wine 2 T Water
1 T Cornstarch 1/8 c Vegetable oil
3 ea Cloves garlic, minced 1 t Chopped fresh ginger root
6 ea Green onions, chopped 1/3 c Water
1 lb Broccoli cut into florets 1 x -----------sauce------------
2 T Oyster sauce 1 T Soy sauce
1 T Rice wine 1 T Cornstarch
Cut meat across the grain into very thin slices. Place in a bowl and
combine with soy sauce, rice wine, water and cornstarch. Allow to
marinate at least 10 minutes. Meanwhile prepare remaining ingredients
and stir together sauce mixture. Heat oil in a wok or large skillet.
Add meat and cook, stirring constantly, until meat is about 75 per
cent cooked. Remove and reserve. Scrape out pan if necessary and
return to heat. Add another 2 tablespoons oil if needed and heat.
Add garlic, ginger and green onions and cook 30 to 60 seconds until
fragrant. Stir in cut-up broccoli and add water. Cover and cook 3
minutes. Re-add beef to pan and combine well. Add sauce to mixture
and bring to boil. Cook until thickened and beef and broccoli are
cooked through. Serve with steamed rice.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Stir-Fried Liver
Categories: Meats Chinese
Servings: 4
1 lb Calves liver 1 x Small onion
4 x Mushrooms 4 x Scallions
1 x Clove garlic 1 t Corn starch
2 T Peanut oil 1 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Stirred Custard Sauce
Categories: Sauces Fruits
Servings: 2
2 ea Large beaten egg yolks 2/3 c Half & half light cream
4 t Sugar 1 x Dash salt
1 T Galliano,brandy, or ameretto 1/2 t Vanilla
1 x --------fresh fruits-------- 1 x Orange slices
1 x Halved strawberries 1 x Sliced kiwi
1 x Sliced peaches 1 x Pineapple chunks
In a 2-cup measure stir together egg yolks, light cream, sugar, and
salt. Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till
mixture thickens slightly, stirring every minute. Place the 2-cup
measure in a bowl of ice water and stir egg yolk mixture for 2
minutes. Stir in Galliano, brandy, or Ameretto and vanilla. Cover
surface of mixture with clear plastic wrap and refrigerate till
serving time. To serve, spoon over one of the above fresh fruits, or
a mixture of the above fresh fruits. NOTE: ~---- Cool the custard
mixture for Stirred Custard Sauce by placing the glass measure inside
a larger bowl filled with ice water. After stirring the mixture, stir
in the Galliano, brandy or Amaretto and the vanilla. Adding these
ingredients at this stage speeds the cooling of the custard and helps
prevent curdling. Be sure to place clear plastic wrap directly on the
surface of the custard befroe it is refrigerated. Covering the
surface will prevent a "skin" from forming on the top of the custard
sauce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Strawberry Barvarian
Categories: German Desserts
Servings: 6
1 qt Strawberries; fresh 3/4 c Sugar
1 T Gelatin; unflavored,(1 env.) 1/2 c ;water, cold
2 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Strawberry Cream Pie
Categories: Desserts Pies
Servings: 6
1 ea 9-inch baked pie crust 1/2 c Slivered; blanched almonds
1 ea Recipe cream filling 2 1/2 c Fresh strawberries
1/2 c Water 1/4 c Sugar
2 t Cornstarch 1 x Few drops red food coloring
1 x -------cream filling-------- 1/2 c Sugar
3 T Cornstarch 3 T Enriched flour
1/2 t Salt 2 c Milk
1 ea Egg; slightly beaten 1/2 c Heavy cream; whipped
1 t Vanilla
Directions for Cream Filling: Mix first 4 ingredients. Gradually stir
in milk. Stirring constantly, bring to a boil; reduce heat and cook
and stir till thick. Stir a little of hot mixture into egg; return to
remaining hot mixture. Bring just to boiling, stirring constantly.
Cool, then chill. Beat well; fold in whipped cream and vanilla.
Directions for pie: Toast almonds until lightly browned, then sprinkle
over the bottom of the cooled pie crust. Fill crust with chilled
Cream Filling. Halve 2 cups of the strawberries. Pile atop filling.
Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes;
sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook,
and stir till thick and clear. Tint to desired color with food
coloring. Cool slightly; pour over halved strawberries. Keep
refrigerated till serving time. Pass whipped cream, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Strawberry Mousse Cake
Categories: Desserts Cakes
Servings: 10
1 x --------sponge cake--------- 3 ea Eggs, separated
1 x Pinch cream tartar 1/2 c Granulated sugar
1/4 t Grated lemon rind 1 t Vanilla
1/2 c All purpose flour 1 x Pinch salt
1 x --strawberry yogurt mousse-- 1 ea ------------------------
1 1/2 ea Env unflavoured gelatin 1/4 c Cold water
2 c Whole strawberries 1/3 c Granulated sugar
2 T Lemon juice 1/2 c Plain yogurt
1/2 c Whipping cream 1 x -----------syrup------------
3 T Water 3 T Granulated sugar
2 T Strawberry or kirsch liqueur 1 x -cream frosting and garnish-
1 ea ------------------------ 2 c Stawberries
1 1/2 c Whipping cream 2 T Granulated sugar
CAKE: Butter and flour the bottom and sides of a 9 inch spring form
pan; set aside. In a large bowl beat whites and cream of tartar to
soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat
to stiff peaks. In a separate bowl beat the yolks with remaining sugar
until light yellow and thickened. Scrape yolks over whites, add lemon
rind and vanilla and fold together. Sift flour and salt over batter,
folding in gently but thoroughly. Transfer to prepared pan. Bake at
350 degrees F for 25 minutes or until the top springs back when
lightly touched. Let cool in pan on wire rack. If making ahead,
remove from pan and wrap well for storage at cool room temperature for
one to two days or in the freezer for up to 2 months. MOUSSE: In a
very small saucepan sprinkle gelatin over water; set aside. Rinse,
hull and puree berries. In a small saucepan combine puree, sugar and
lemon juice and heat gently just long enough to dissolve sugar. Remove
from heat. Warm softened gelatin over low heat until clear and
syrupy. Stir into strawberry mixture. Transfer to a large bowl and
chill to consistency of raw egg white. Whisk in the yogurt. Whip
cream until form; fold into mousse and return to fridge. SYRUP: In a
small saucepan bring water and sugar to a boil. Remove from heat,
cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but
cake into 2 thin layers. Place top half, but side up, in the botton of
a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the
cut side of each of the 2 halves. Spoon strawberry mousse over cake
in pan; don't worry if mousse extends over the sides. Set remaining
layer, cut side over mousse, pressing gently. Cover and chill
thoroughly, overnight if possible. Release sides of pan, and using a
wide lifter, transfer cake to service plate, doily-lined if you've
thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull
berries. Slice thinly. Whip cream until it's stiff and firm.
Sweeten with sugar and spread ivenly over top and sides of cake.
Arrange berry slices in circle around the top and bottom edges of the
cake. Refrigerate until serving time, which should be within the
following hour or two.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Streuselkuchen (Crumb Cake)
Categories: German Cakes Desserts
Servings: 6
1 x ----------topping----------- 1/4 c Sugar
1/4 c Brown sugar 2 t Cinnamon
1 c Flour; unbleached, unsifted 1/2 c Butter or margarine
1 x ------------cake------------ 2 1/4 c Flour; unbleached, unsifted
1/4 c Sugar 1/4 t Salt
1 pk Yeast; dry 3/4 c Milk
1/2 c Butter or margarine 1 ea Egg; large
TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter
until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar,
salt and yeast in a large bowl. Place milk and butter in a sauce pan
and heat until very warm (120 to 130 degrees F). Gradually add to dry
ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on
high speed for 2 minutes. Stir in enough flour to make a soft but
stiff batter. Spread batter into a well-greased 9-inch square cake
pan. Sprinkle with topping. Let rise in a warm place until double in
bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or
until done. Makes 1 9-inch square cake.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Stroganoff Sandwich
Categories: Cheese Main dish Beef
Servings: 6
1 ea French bread; loaf, unsliced 1 1/2 lb Ground beef; lean
2 t Onion; grated 1 1/2 c Cheddar, md. sharp, grated
1 c Sour cream 1 t Worcestershire sauce
1 x Salt & pepper; to taste 2 ea Tomatoes; md. chopped
1 ea Green pepper; bell, *
* Seed and chop 1 medium Green Bell Pepper.
~---------------------------------------------------------------------
~-- -----Slice the bread lengthwise. Lightly butter the bread and
wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat
and drain the excess fat. Add the onion, and cook until the onion is
transparent. Remove from the heat and add the sour cream,
worcestershire sauce, salt and pepper. Remove the bread from the oven
and spread the meat mixture on each half. Arrange the chopped tomatoes
and chopped green pepper on top of the meat mixture and top with the
grated cheese. Place back in the oven and bake only until the cheese
is melted. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Stuffed Cabbage Rolls
Categories: German Vegetables Main dish
Servings: 6
1 1/2 c Brown rice 3 c Water
2 t Salt 1 t Dillseed
1/2 t Marjoram 3/4 t Pepper
2 1/2 c Onion; chopped 5 T Vegetable oil
1/2 t Paprika 2 ea Garlic; cloves, minced
2 ea Eggs; large, slightly beaten 1/4 c Bread crumbs
1/2 c Parsley; fresh, minced 2 1/2 lb Cabbage
1 x Cheesecloth; about 6 ft. 2 1/2 c Tomatoes; canned, chopped
1/2 c Vermouth; dry 1/2 c Beef broth
2 T Tomato paste 1/2 t Sugar
In a medium bowl cover brown rice with hot water and soak for 3 hours.
Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t
salt. Simmer covered for 40 minutes or until the liquid is absorbed.
Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet
saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft,
about 6 to 8 minutes. Add paprika and garlic, continue cooking and
stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs,
and parsley. Adjust seasonings to taste. Core cabbage and, in a large
pot, blanch the cabbage cored-side-down in boiling salted water for 5
minutes or until it is softened. Drain. Remove 12 leaves and cut off
one fourth of each leaf from the base. Arrange 1 leaf curved-side
down on a square of dampened cheesecloth and place 3 T of rice mixture
in the center. Wrap the leaf around the filling and twist the corners
of the cheesecloth to form the leaf into a roll. Continue making
rolls with remaining filling. Chop remaining cabbage to make 3 cups
and, in a large frypan, saute with 1 cup chopped onions and 2 T
vegetable oil until soft. Add tomatoes, vermouth, broth, tomato
paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5
minutes, stirring occasionally. Adjust seasonings. Transfer
cabbage-tomato sauce mixture to a large baking dish. Arrange the
cabbage rolls close together in one layer on the sauce. Spoon some of
the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours.
Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover
and refrigerate overnight. Remove cheesecloth. Heat in preheated 350
degree oven for 30 minutes before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Stuffed Mushrooms
Categories: Appetizers Vegetables Mexican
Servings: 12
24 ea Mushrooms; medium 2 T Margarine or butter
1/4 c Onion; chopped, 1 medium 2 T White wine; dry
1/4 c Bread crumbs; dry 1/4 c Cooked smoked ham; fine chop
2 T Parsley; snipped 1 T Lime juice
1 ea Clove garlic; finely chopped 1 t Oregano leaves; dried
1 x Dash of pepper 1/2 c Cheese; finely shredded, *
* Use Montery Jack Cheese in this recipe.
~---------------------------------------------------------------------
~-- ----- Cut stems from mushrooms; finely chop enough stems to
measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly.
Place mushroom caps, topsides down, in margarine. Cook uncovered until
mushrooms are light brown; remove mushrooms with slotted spoon. Cook
and stir onion in same skillet until tender; stir in wine. Simmer
uncovered 2 minutes. Mix in chopped mushroom stems and remaining
ingredients except cheese and mushroom caps; cool slightly. Shape
mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle
with cheese. Set oven control to broil. Place mushroom caps on rack
in broiler pan. Broil with tops 3 to 4 inches from heat until cheese
is melted, about 3 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Stuffed Mushrooms With Crabmeat
Categories: Appetizers
Servings: 4
12 ea Large mushrooms 1 ea Env. vegetable soup mix
6 oz Frozen crab meat * 1/2 c Sour cream or plain yogurt
3 T Plain dry bread crumbs 1 T Snipped fresh dill **
3 x Dashes hot pepper sauce 1/8 t Pepper
2 T Butter or margarine, melted
** Substitution: 1 t Dried Dill Weed.
~---------------------------------------------------------------------
~---- Preheat oven to 350 degrees F. Remove and finely chop mushroom
stems. In medium bowl, combine chopped mushroom stems, vegetable
recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs,
dill, hot pepper sauce, and pepper. Set aside. On lightly greased
baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then
brush with butter. Bake 15 minutes or until tender. Makes about 12
appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared
up to 1 day ahead. Simply prepare and stuff as above. Cover and
refrigerate. To serve, brush with butter then bake as above.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Stuffed Rolls
Categories: Breads Cheese Main dish
Servings: 6
16 oz Cheddar; sharp, shredded 8 oz Green olives; stuffed, *
2 ea Green bell peppers; md 12 ea French rolls; large
6 oz Tomato sauce; * 1 ea Onion; md.
* These are approximate sizes. Recipe called for 1 small jar of
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Cut the tops off of the rolls and hollow them out leaving a thin
shell. Grind all of the ingredients and bread in a meat grinder or
food processor and stuff back into the rolls. Place the tops back on
the rolls and secure with tooth picks. Bake on an ungreased cookie
sheet at 350 degrees F. for about 45 minutes. Serve Hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Stuffed Steak Roll
Categories: Steak Meats Main dish
Servings: 2
1/2 lb Boneless top round * 4 t Water
1 T Butter or margarine 1/2 c Cornbread stuffing mix
2 T Shredded carrot 2 ea Green onions, sliced
1 t Water 1 t Kitchen bouquet
2 t Butter or margarine 2 t Unbleached flour
1/2 c Water 2 t Dry sherry
1 t Kitchen bouquet 1/2 t Instant beef bouillon
* Meat should be 1/2-inch thick.
~---------------------------------------------------------------------
~--- Use meat mallet to pound the steak to 1/4-inch thickness. In a
2-cup measure micro-cook 4 t water and 1 T butter or margarine,
uncovered, on 100% power about 45 seconds or until butter is melted.
Stir in stuffing mix, carrot and green onion. Spread mixture to
within 1/2-inch of the edge of the meat. Roll up jelly-roll style
starting with the narrow end. Tie steak with string or use wooden
picks to secure. Place meat, seam side down, on a nonmetal rack in a
shallow baking dish. Micro-cook, uncovered, on 50% power for 4
minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet.
Brush over the meat roll. Turn meat roll over. Brush again with
kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to
7 minutes more or till meat is done, rotating dish every 2 minutes.
For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine,
uncovered, at 100% power for 30 to 45 seconds or until butter is
melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet,
and beef granules; mix well. Micro-cook, uncovered, on 100% power for
1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30
seconds. Slice meat roll into 1/2-inch thick slices. Remove string
or wooden picks. Serve sauce with meat.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Stuffed Veal Breast
Categories: German Meats Main dish
Servings: 4
1/2 lb Ground beef; lean 1/4 lb Ground pork
1 ea Egg; large 1 c Bread crumbs; soft
1 T Lemon juice 1/8 t Nutmeg
1/2 t Salt 1 x Pepper; to taste
4 lb Breast of veal; with brisket 3 T Shortening
2 t Paprika 2 ea Bay leaves
6 ea Cloves; whole 1/2 t Rosemary
1/2 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Stuffed Zucchini
Categories: Vegetables
Servings: 8
4 ea Med. zucchini 3 ea Green onions, sliced
2 T Butter or margarine 1 ea Slice bread, cubed
1/4 c Grated parmesian cheese 1 ea Med tomato, chopped
1/4 t Salt 1 x Dash pepper
Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch
wall; chop pulp and reserve. Place zucchini shells cut sides down in
dish. Cover loosely and microwave on high (100%) until crisp tender,
about 5 to 6 minutes. Cover and microwave reserved pulp, the onions
and margarine in a 1 1/2-qt casserole or bowl on high (100%) until
tender, 6 to 7 minutes. Stir in bread cubes, cheese, tomato, salt and
pepper. Turn zucchini shell cut sides up; spoon mixture into shells.
Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Summertime's Bounty Pie
Categories: Main dish
Servings: 6
1 ea Env. soup mix * 1 1/2 lb Lean ground beef
2 c Fresh bread crumbs 8 oz Sour cream or plain yogurt
1 ea Large egg 1/4 t Thyme or basil leaves
1 T Unbleached all-purpose flour 6 oz Shredded cheddar cheese
3 1/2 c Hot cooked assorted veggies
* Choose one of the following soup mixes to use in the recipe:
~---------------------------------------------------------------------
~---- Preheat oven to 350 degrees F. In large bowl, combine onion
recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg
and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground
beef mixture onto bottom and sides of prepared pan, shaping edges 3/4
inch above pan and forming a center "well". Bake 40 minutes, drain.
Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake
an additional 10 minutes or until cheese is melted. MICROWAVE
DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as
above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate
every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full
Power) 3 minutes or until cheese is melted. Let stand covered 5
minutes before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Sun-sational Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs 3 T Sugar
3 T Margarine, melted 24 oz Cream cheese,softened
1 c Sugar 3 T Unbleached all-purpose flour
2 T Lemon juice 1 T Grated lemon peel
1/2 t Vanilla 4 ea Large eggs (1 separated)
3/4 c Sugar 2 T Cornstarch
1/2 c Water 1/4 c Lemon juice
Combine crumbs, sugar and margarine, press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream
cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed
on electric mixer until well blended. Add three eggs, one at a time,
mixing well after each addition. Beat in remaining egg white, reserve
yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes.
Reduce oven temperature to 250 degrees F.; continue baking 30
minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Combine sugar and cornstarch in saucepan; stir in water and
juice. Cook, stirring constantly, until clear and thickened. Add
small amount of hot mixture to slightly beaten egg yolk. Return to
hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon
over cheesecake, chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Sunrise Popovers
Categories: Breads Cheese Quickbreads
Servings: 8
4 t Vegetable shortening 1 1/3 c Unbleached flour
1/2 t Salt 2/3 c Milk
2/3 c Water 4 ea Eggs; lg
1/2 c Cheddar; sharp, shredded
Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a
large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of
each custard cup and set aside. Combine the flour and salt in a large
bowl, then gradually stir in the milk and water until well blended.
Beat in the eggs, 1 at a time, beating until smooth after each
addition. Fold in the cheddar cheese. Place the baking sheet with
the custard cups in the preheated oven for 3 to 5 minutes until the
shortening melts and the custard cups are hot. Fill the custard cups
1/2 to 2/3rds full with the batter. Bake for 45 minutes in the
preheated oven, without opening the oven door until the popovers rise
and turn golden brown. If not golden brown after 45 minutes, bake for
an additional 5 minutes. Serve piping hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Swabian Pancakes
Categories: German Desserts
Servings: 6
1 1/4 c Flour; unbleached 3 ea Eggs; large
1/2 t Salt 2 c Milk
1 t Vegetable oil 16 oz Applesauce; (1 can)
4 oz Raisins 1 t Oil or butter;to grease dish
2 T Sugar 3 T Almonds; sliced and blanched
1 T Butter
Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup
of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3
at a time). Heat the applesauce and stir in the raisins. Divide the
sauce between the pancakes and spread over each top. Roll up the
pancakes like jelly rolls and cut each in half with a sharp knife.
Grease an ovenproof dish with oil or butter; place pancakes in the
dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t
salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot
with butter. Place in a preheated 375 degree F oven and bake for 40
minutes. Serve immediately.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Sweet 'N' Sour Pork
Categories: Main dish Meats Pork
Servings: 6
1 1/2 lb Fresh pork shoulder * 1 ea Med. onion, sliced
8 oz (1 cn) pineapple chunks 1/4 c Packed brown sugar
3 T Cornstarch 2 T Lemon juice
1 T Imported soy sauce 1 t Salt
1/8 t Pepper 1/8 t Ground ginger
1 ea Small green pepper ** 6 oz (1 pk) frozen pea pods
* Pork shoulder should be cut into 1/2-inch cubes. ** Green
pepper should be seeded and cut into 1-inche pieces.
~---------------------------------------------------------------------
~---- Mix pork, onion, pineapple (with juice), brown sugar,
cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt
casserole. Cover and microwave on medium (50%) until pork is no
longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green
pepper and pea pods. Cover and microwave on high (100%) green pepper
and pea pods are tender, 3 to 4 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Sweet 'N' Sour Sauced Pork
Categories: Pork Meats Main dish
Servings: 2
1/2 lb Lean boneless pork 4 t Cooking oil
2 t Sesame oil 1 ea Med. carrot *
1 ea Small green bell pepper ** 2 ea Green onions, sliced
1/4 c Packed brown sugar 2 t Cornstarch
2 T Water 2 T Red wine vinegar
1 t Soy sauce 1 x Dash of ground ginger
1 c Pineapple chunks, drained 1 x Hot cooked rice
* Carrot should be cut thinly with a slant cut. ** Green Bell
Pepper should be seeded and cut into strips.
~---------------------------------------------------------------------
~--- Partially freeze pork. Thinly slice into bite-size strips.
Preheat a 10-inch microwave browning dish on 100% of power for 5
minutes. Add cooking oil and sasame oil to dish. Swirl to coat dish.
Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes
or till pork is no longer pink, stirring every minute. Stir in
sliced carrot, green pepper strips, and sliced green onions.
Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the
vegetables are crisp-tender. Drain off liquid. In a 2-cup measure
stir togethere the brown sugar and cornstarch. Stir in water, red wine
vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100%
power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly,
stirring every 30 seconds. Stir in drained pineapple chunks.
Micro-cook, uncovered, on 100% power for about 45 seconds more or till
pineapple is heated through. Toss the pineapple mixture with the pork
mixture. Serve with cooked rice.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Sweet 'n' Spicy Onion Glaze
Categories: Sauces
Servings: 2
1 ea Env. onion soup mix 20 oz (1 jar) apricot preserves
8 oz (1 c) salad dressing *
* Choose one of the following Salad Dressings: Russian or Sweet
'n'
~---------------------------------------------------------------------
~---- In small bowl, blend all ingredients. Use as a glaze for
chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on
during the last half of cooking. Makes about 2 1/2 C glaze
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Sweet and Sour Red Cabbage
Categories: Vegetables
Servings: 8
3 lb Red cabbage core and shred 4 ea Minced garlic cloves
1/4 c Vegetable oil 1/3 c Cider vinegar
1/3 c Tamari soy sauce 3 T Honey
1 t Ground ginger 1/2 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Sweet-and-Sour Potatos
Categories: German Vegetables
Servings: 4
8 ea New potatoes; boiled in skin 1 ea Onion; medium, diced
1/4 t Salt 1/4 t Pepper
3/4 c Sugar 4 ea Bacon; slices, cut up
3/4 c Vinegar
Peel and cube potatoes. Add diced onion, salt, pepper, and sugar.
Reserve in a covered bowl. In a small frypan, fry the bacon until
crisp. Add the vinegar to the hot bacon and bring to a boil. Pour
immediately over potato mixture, mix well. If too tart, add a little
more sugar before serving. Cut endive or leaf lettuce add to this is
very good.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Sweet-and-Sour Red Cabbage
Categories: German Vegetables
Servings: 6
1/4 c Butter 4 ea Apples; med., peel, slice
1/2 ea Onion; red, chopped 1 ea Red cabbage; head,fine shred
1 c Red wine 4 ea Cloves; whole
1/3 c Brown sugar 2 ea Bay leaves
1/4 c Vinegar 1/4 c Butter
1 x Lemon juice;of 1/2 med.lemon
Melt butter in 4-quart Dutch oven. Add apples and onions, saute
slightly. Add finely shredded cabbage, red wine, cloves, sugar, and
bay leaves. Simmer, covered, for 1 hour, then add the remaining
ingredients. Heat to melt the butter and serve immediately.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Swiss-Sauced Broccoli
Categories: Cheese Vegetables Sauces
Servings: 2
6 oz Fresh broccoli 2 T Water
1/8 t Salt 2 t Butter or margarine
1 1/2 t Unbleached flour 1 x Dash salt
1 x Dash white pepper 1/3 c Milk
1/4 c Shredded swiss cheese
Wash broccoli; remove outer leaves and tough part of stalks. Cut
broccoli stalks lengthwise into uniform spears, following the
branching lines. In a 1-quart casserole combine broccoli, water and
1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or
just till tender. Let stand, covered, while preparing sauce. For
sauce, in a 1-cup measure micro-cook butter or margarine, uncovered,
on 100% power for 30 to 45 seconds or till melted. Stir in flour,
dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100%
power for 1 to 2 minutes or till thickened and bubbly, stirring every
30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli.
Serve sauce atop broccoli.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Szechwan Beef
Categories: Appetizers
Servings: 4
1/2 lb Boneless sirloin steak 1in 2 T Clarified butter
2 ea Cloves garlic finely chopped 4 ea Shallots, finely chopped
1 t Ginger 1/4 t Chili pepper
1/2 t Chili paste oriental 16 ea Snow peas julienned
1 ea Red sweet pepper julienned 4 ea Green onions, sliced
Saute steak cubes, garlic, shallots and ground ginger in clarified
butter for 2 minutes. Add chili pepper, chilipaste and very thin
strips of snow peas and pepper; stir fry 2 minutes. Add green onions
with 1 minute to go in cooking time. Makes 4 small servings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Taco Salad
Categories: Mexican Meats Main dish
Servings: 2
1/2 lb Bulk pork sausage 2 T Chopped onion
1/2 c Tomato sauce 2 T Canned chili peppers,chopped
1 1/2 t Unbleached flour 1 t Chili powder (or to taste)
1 x Dash of garlic powder 3 c Torn lettuce
1 ea Lge. carrot, shredded 1/2 c Cherry tomatoes, halved
1/4 c Monterey jack cheese shreds 1/4 c Coarsely crushed taco chips
Crumble pork sausage into a 1-quart casserole. Stir in onion.
Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no
longer pink, stirring once. Drain off fat. Stir in tomato sauce,
canned green chili peppers, flour, chili powder, and garlic powder.
Micro-cook, covered, on 100% of power for 2 to 3 minutes or until
slightly thickened and bubbly. Meanwhile, in a salad bowl toss
together lettuce, carrot and tomatoes. Top with sausage mixture,
shredded cheese and taco chips
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tangy Short Ribs
Categories: Meats Main dish
Servings: 5
4 lb Short ribs * 3/4 c Lemon juice
1 ea Large onion, sliced 1/2 c Steak sauce
1 ea Clove garlic, finely chopped 2 t Salt
2 t Chil powder 1 1/2 t Ground cumin
1/2 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Teatime Scones
Categories: Breads Cakes
Servings: 10
2 c Flour, all purpose 1 T Sugar
1/2 t Baking powder 1/2 t Baking soda
1/4 t Salt 1/3 c Butter, chilled
1 ea Egg 1/2 c Buttermilk
1 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tempting Trifle Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/2 c Soft coconut macaroons* 24 oz Cream cheese, softened
3/4 c Sugar 4 ea Large eggs
1/2 c Whipping cream 1/2 c Sour cream
2 T Sweet sherry 1 t Vanilla
10 oz Red raspberry preserves 1/2 c Whipping cream, whipped
1 x Toasted slivered almonds
* Soft coconut macroon cookies crumbs.
~---------------------------------------------------------------------
~-- -----Press crumbs onto bottom of greased 9-inch springform pan.
Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar,
mixing at medium speed on electric mixture until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour
cream, whipping cream, sherry and vanilla; pour over crust. Bake at
325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan;
cool befroe removing rim of pan. Chill. Heat preserves in saucepan
over low heat until melted. Strain to remove seeds. Spoon over
cheesecake, spreading to edges. Dollop with whipped cream; top with
almonds.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tex-Mex Bake
Categories: Main dish Meats
Servings: 6
2 c Crushed corn chips 1 ea Large egg beaten
2 T Water 1 ea Env. onion soup mix
1 lb Lean ground beef 4 oz (1 cn) chopped green chilis*
3 oz (1 c) monterey jack cheese** 8 oz (1 cn) tomato sauce
1 ea Med. green pepper, chopped
* Green chilies should be drained. ** Cheese should be any mild
cheese and should be shredded. Should = 1 C.
~---------------------------------------------------------------------
~---- Preheat the oven to 350 degrees F. Combine corn chips, egg, and
water; press into 9-inch pie plate or casserole. Bake 10 minutes.
Meanwhile, in large bowl, combine onion recipe soup mix, ground beef,
chilies, and 1/2 C cheese; evenly press into prepared crust. Top with
tomato sauce, then green pepper and bake 30 minutes. Top with
remaining cheese, then bake an additional 5 minutes or until cheese is
melted and beef is done.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Thai Spicy Noodles
Categories: Main dish Appetizers
Servings: 4
8 oz Thai rice noodles (banh pho) 4 T Fish sauce (or soya sauce)
4 T Lime juice (lemon juice) 4 T Tomoto puree
4 T Sugar 1 T Hot red pepper flakes
1/2 c Ground peanuts 1/2 c Vegetable oil
4 ea Cloves of garlic minced 1 lb Chicken cut in small pieces
1 ea Large tofu cut in chunks 8 ea Very large tiger shrimp
4 ea Eggs lightly beaten 4 c Bean srouts
4 ea Scallions, cut 1/2 in pieces
Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
coriander. Soak rice noodles in cold water for two to three hours and
drain just before use (or partially cook any other type of thin
noodles and allow to cool. Mix together fish sauce, lime juice, tomato
puree, sugar and red pepper flakes; set aside. Grind peanuts in food
processor (at least half-cup, plus some extra for garnish). Prepare
and assemble all other ingredients. In large wok over high heat, brown
the garlic in oil. Add chicken, tofu and shrimp, and saute until
lightly browned. Add eggs and continue to stir fry. Add drained rice
noodles and dish sauce mixture, continue to stir fry for about 3
minutes. Add peanuts, bean sprouts and scallions, and continue to stir
fry for another 2 minutes. Sprinkle with more ground peanuts. Serve
immediately with lemon wedges, cucumber slices and corriander.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: The Ultimate Salad Dressing
Categories: Salads
Servings: 2
1 t Dry mustard 1/2 t Salt
1/4 t Pepper 1/2 t Sugar
1 t Dried oregano 2 T Parsley
2 T Minced onions 1 T Minced garlic cloves
1 T Minced sweet red peppers 4 t Lemon juice
4 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: THREE ONION PIE WITH FETA CHEESE
Categories: Vegetables
Servings: 1
2 T Safflower oil 1 ea Large yellow onion, chopped
1 ea Large red onion, quartered 2 T Dry white wine
2 ea Large leeks, white, 2 ea Eggs beaten
3 T Chop fresh parsley, divided 1 T Chop fresh dill, or 1t dry
1 t Dried tarragon 4 oz Crumbled feta
1 ea Pepper 1 ea Plum tomato, thinly sliced
1 ea Dry bread crumbs
Heat oil in large skillet. Add the yellow and red onions and saute
over moderate heat 5 min. Stir in wine, add leeks. Saute another 15
min, stir frequently, or until onions are golden and leeks are limp.
Remove from heat. Preheat oven 350F. In mixing bowl, combine beaten
eggs with two tablespoons of the parsley, dill, tarragon, feta cheese,
and pepper. Stir in the onion mixture. Oil a 10 in. tart pan and line
bottom generously with bread crumbs. Pour in onion mixture. Ring the
outside edge with tomato slice, then sprinkle the remaining parsley in
the center. Sprinkle a light layer of bread crumbs over the entire
top. Bake for 40 to 45 min, or until the mixture is set and top is
golden. Let stand for 5 to 10 min, then cut into wedges.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Toasty Walnut Muffins
Categories: Muffins Breads
Servings: 2
1/4 c Quick-cooking rolled oats 1/2 c Unbleached flour
2 T Sugar 1/2 t Baking powder
1 x Dash ground cinnamon 1 ea Large beaten egg yolk
2 T Cooking oil 2 T Milk
1/4 c Broken walnuts, toasted 2 T Raisins
2 t Unbleached flour 1 t Brown sugar
1 t Butter or margarine
Stir together oats and 2 T warm water, let stand for 5 minutes.
Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon
and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add
to dry ingredients, stirring just till moistened. Fold in 3 T of the
walnuts and the raisins. Line four 6-ounce custard cups with paper
baking cups. Fill 2/3rds full. Combine 2 t flour , brown sugar,
butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook,
uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till done,
rearranging twice. (When done, surface may still appear moist but a
wooden pick inserted near the center should come out clean.) Remove
from custard cups. Let stand on a wire rack for 5 minutes. Serve
warm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Toffee chip squares
Categories: Desserts Cookies
Servings: 96
1 x -----------cookie----------- 1 c Butter
3 c Brown sugar 1 t Vanilla
2 3/4 c Flour 1/2 t Baking powder
1 x ----------topping----------- 6 oz Semi-sweet chocolate chips
3 T Butter 1 T Water
1 x Bits 'o brickle baking chips
1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
well. Add flour an baking powder and mix until well blended. 2. Pat
evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15
minutes until golden. Remove from oven and cut while warm into
triangles, cut from 2 inch squares. 3. Prepare topping. Melt
chocolate chips, butter and water in top of double boiler over hot
water. Stir until smooth. Remove top of double boiler from hot water.
Let chocolate thicken a little and then drop a large dollop in the
center of each square or triangle. 4. Sprinkle Bits 'o Brickle chips
on top of wet chocolate, heavily. Refrigerate to set. Remove squares
with spatula and shake off excess Bits 'o Brickle. from:
_Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tomatensalat (Tomato Salad)
Categories: German Vegetables Salads
Servings: 4
5 ea Tomatoes; med., chopped 1 T Sugar
1 t Salt 1 t Basil; dried
1/4 t Thyme; dried 1/4 t Pepper; freshly ground
1/2 c Vegetable oil 6 T Vinegar
1 T Worcestershire sauce 1 ea Onion; large, diced
Blend all ingredients together and chill for 1 hour before serving.
Serve on lettuce leaves.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tomato Beef
Categories: Main dish Meats
Servings: 4
1/2 lb Flank steak, thin slices 3 ea Tomatoes
2 ea Green onions 1 ea Garlic clove (chopped)
2 T Oil 1 x -------beef marinade--------
1 t Soy sauce, light 1 1/2 t Wine
1 1/2 t Water 1/2 t Oil
1/2 t Sesame oil 1/2 t Cornstarch
1 x -----------sauce------------ 3 T Tomato ketchup
1 t Sugar 1/2 t Vinegar
1 pn Pepper and salt 1/2 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tomato Brushetta, Lo Cal
Categories: Appetizers Breads Low-cal
Servings: 4
8 ea Slices fr or italian bread 2 ea Garlic cloves, halved
1 t Olive oil 2 T Onion, minced
1 ea Tomato, diced 1 pn Oregano,dried
1 pn Ground pepper 2 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tomato Cheese Soup
Categories: Soups
Servings: 12
28 oz 2 undrained and chopped 2 T Butter
2 ea Stalks of celery diced 2 ea Cloves of garlic, minced
1/2 ea Sweet red pepper diced 2 T Butter
1/2 lb Mushrooms, chopped 1 ea Large cooking onion diced
2 T Flour 1 t White sugar
8 c Beef stock 1/2 t Basil
1/2 t Rosemary 1/2 t Thyme
3 oz Cream cheese 1 ea Salt and pepper to taste
1 ea Parsley for garnish
Place the tomatoes, with juice, in a buttered oven-proof baking dish.
Add the celery, garlic and red pepper and cover and bake in a 325
degree oven for 25 minutes. Saute the mushrooms and onion in the
second batch of butter in a large stock pot for about 8 minutes. While
stirring, slowly add the flour and sugar, blending until mixture is
very smooth. Add the stock, basil, rosemary and thyme, stirring until
soup comes to a boil. Add the contents of the baked tomato pan from
the oven and bring to a boil. Cover and simmer the soup for about 30
minutes. Meanwhile, in a food processor, blend the cream cheese, salt
and pepper until smooth. Slowly stir the cream cheese into the soup.
Garnish with chopped parsley. Yield: 12 hearty portions.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tomato Juice Cocktail
Categories: Beverages
Servings: 10
46 oz Can tomato juice 6 ea Limes, juiced
2 t Salt 8 ds Tabasco sauce
2 t Ground cumin 1 ea Lime slices for garnish
Mix all ingredients except lime slices. Put mixture in a pitcher and
float the lime slices. Guests can serve this over ice or add vodka.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: TOMATO SALSA
Categories: Relishes
Servings: 1
2 1/2 c Diced ripe tomatoes 2 ea Scallions, chopped
4 oz Can mild green chiles, drain 1 ea Or 2 jalapeno peppers, chop
1 T Chopped cilantro or parsley 1/2 ea Juice of lemon
1 t Ground cumin 1/2 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Topping, Low Fat Whipped
Categories: Desserts Low-cal
Servings: 1
1/3 c Evaporated skim milk 1/2 t Unfavoured gelatin
1 T Cold water 1 T Sugar
1/2 t Vanilla extract 1 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tortellini with Peas and Prosciutto
Categories: Pasta Italian
Servings: 4
15 oz Tortellini; cheese 1 1/2 c Whipping cream
1 x Nutmeg; freshly grated pinc 6 T Parmesan; freshly grated
3/4 c Peas; frozen tiny thawed dr 1 1/2 oz Prosciutto; fat trimmed cut
1 x Salt and freshly ground pepp
Cook tortellini in large pot of boiling salted water until barely
tender, stirring occasionally to prevent sticking. Drain thoroughly.
Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat.
Add nutmeg and simmer until slightly thickened, about 8 minutes.
Return tortellini to pot. Add warm cream, Parmesan, peas and
prosciutto. Simmer over low heat until tortellini are tender and
sauce thickens, stirring occasionally, about 4 minutes. Season with
salt and pepper. Divide among four warm bowls and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: TRADITIONAL CHUTNEY
Categories: Relishes
Servings: 1
4 c Ripe mango 1/2 c Lime, seeded and chopped
1 c Yellow onions 1/2 c Grated fresh ginger
3 ea Cloves garlic, minced 3/4 c White raisins
2 c Light brown sugar 1 c Apple cider vinegar
1/4 c Fresh orange juice 1/4 c Fresh lemon juice
1 T Whole mustard seed 1 t Dried red pepper flakes
1 t Ground cinnamon 1/4 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tropfkrapfen (Drop Donuts)
Categories: German Cakes Desserts
Servings: 10
1/4 c Butter; softened 1 c Sugar
2 ea Egg yolks; large, beaten 1 ea Egg; large, whole, beaten
4 c Flour; unbleached 2 t Baking powder
1/4 t Nutmeg 1/2 t Baking soda
3/4 c Butter or sour milk 1 x Confectioners' sugar
Cream the butter and sugar. Stir in egg yolks and whole egg; blend.
In a separate bowl, sift all dry ingredients except the confectioners'
sugar; add to creamed mixture, alternating with buttermilk. Stir to
mix all ingredients. Cook by dropping spoonsfuls of dough into 375
degree F deep fat. Fry a few at a time, to keep fat temperature
constant. Turn to brown on all sides. Drain on paper towels;
sprinkle with confectioners' sugar.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tropical Chicken Kabobs
Categories: Low-cal Barbecue Poultry
Servings: 6
1/3 c Lime juice 1 T Vegetable oil
1 T Honey 6 x Chicken breast halves *
12 x Pearl onions, peeled 1 x Lg green pepper **
1 x Papaya, peeled ** 1 1/2 c Fresh pineapple chunks
* 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and
cut into 2" pieces Combine lime juice, vegetable oil, and honey in a
shallow dish. Add chicken; toss gently. Cover and marinate in
rfrigerator 8 hours or overnight, stirring occasionally. Remove
chicken from marinade, reserving marinade. Alternate chicken, onion,
pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with
Pam; place rack on grill over medium-hot coals. Place kabobs on rack,
and cook 15-20 minutes or till done, turning and basting frequently
with reserved marinade. PER SERVING: 222 calories, 26.6 g protein, 5.7
g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg
sodium, 36 mg calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: True Garlic Bread
Categories: Breads Garlic
Servings: 6
1 x Garlic puree(2 roasted head) 1/4 lb Unsalted butter, softened
2 T (2 pk) dry yeast 1/2 c Warm water (115-120 degrees)
2 1/2 c Warm water 2 T Kosher salt
3 1/4 c Whole wheat flour 3 1/4 c Unbleached all purpose flour
1 x Cornmeal
Cream together the garlic puree and butter. (This may be done days in
advance and refrigerated. Bring to room temperature before using).
Combine the yeast with 1/2 cup warm water in large bowl. Stir with a
fork or small whisk. Add an additional 2 1/2 cups water. Add salt.
Stir in the flour, 1 c at a time, beginning with the whole wheat. Use
a whisk until the dough becomes stiff, then switch to a wooden spoon.
Turn the dough onto a well floured work surface. Knead rhythmically
for 10 to 15 minutes, until the dough is smooth, springy, nonsticky,
and elastic. Add more flour as you knead if necessary. The dough is
ready if you can poke to fingers into it and the resulting
indentations spring back. Cover the dough with a cloth and let rest
while you wash, dry and generously butter the bowl. Knead the dough a
few more turns, then form it into a ball and place it in the bowl.
Turn it to coat with butter. Cover the bowl and put it in a warm,
draft-free place until the dough has doubled in bulk, about 1 1/2
hours. It has risen sufficiently when you can gently poke a finger
into the dough and the hole reamins. (Don't poke too enthusiastically
or the dough will collapse.) When doubled, flour your fist and punch
the dough down. Knead it a few times and then let it rest. Sprinkle 1
large or 2 small baking sheets with a liberal amount of cornmeal.
Divide the dough into 3 equal parts. While you work with 1 piece,
keep the other 2 covered. Flour your work surface. With a rolling
pin, roll each piece of dough into a rectangle approximately 14-inches
long X 7-inches wide. Spread it with softened garlic butter. Roll
the long edge toward the opposite long edge, as if you were rolling up
a rug. Pinch ends closed. Place loves on the baking sheets. With a
sharp knife or razor blade, slash the loves lightly at 2-inch
intervals. Cover with a cloth and place in a warm draft-free place to
rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400
degrees F. Bake for 35 to 40 minutes with a pan of boiling water on
the oven floor. Spray loaves with water several times during the
baking process. (This helps the bread form a thick crusty shell.) To
test for doneness, rap the loaf with your knuckles. The loaf should
sound hollow. Cool on wire racks, but the loaves are delicious eaten
warm right out of the oven.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tuna Buns
Categories: Main dish Fish
Servings: 4
2 ea Hardcooked eggs, chopped 6 1/2 oz (1 cn) tuna, drained
4 oz Shredded cheddar cheese 1/4 c Chopped green pepper
2 T Finely chopped onion 1/2 t Prepared mustard
1/2 c Mayo or salad dressing 8 ea Hamburger buns, split
Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise.
Fill buns with tuna mixture. Place on serving plate. Microwave
uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tunnel of Fudge
Categories: Desserts Cakes
Servings: 12
1 1/2 c Butter 6 ea Eggs
1 1/2 c Sifted flour 12 1/2 oz Double dutch frosting mix
2 c Walnuts or pecans
In large bowl, cream butter. Add eggs, one at a time, beating well
after each addition. Gradually add sugar; beat at high speed until
light and fluffy. By nad, stir in flour, dry frosting mix, and
wlanuts until well blended. Bake in greased and floured 12 cup bundt
pan at 350 degrees F for 60 to 65 minutes. Since the cake has the
soft tunnel of fudge, ordinary doneness tests can not be used. Test
after 60 minutes by observing a dry, shiny brownie-type crust. Cool
30 minutes; remove from pan to wire rack or serving plate. Cake will
have a moist center called the Tunnel of Fudge.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Turkey Soup
Categories: Soups Poultry
Servings: 6
1 ea Onion, chopped 1 ea Carrot, chopped
1 ea Stalk celery, chopped 2 T Unsalted butter
1 T Vegetable oil 1/4 c All purpose flour
4 c Chicken stock 4 c Water
1 c Dry white wine 1 ea Turkey carcass
2 ea Sprigs of parsley 1/2 t Thyme
1 ea Bay leaf 6 ea Peppercorns
Cook onion, carrot and celery in the butter and oil over moderately
high heat, stirring for 7 to 10 minutes or until vegetables are
golden. Add flour and cook over moderate heat, stirring for 2
minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add
turkey carcass broken in pieces, parsley, thyme, bay leaf and
peppercorns. Simmer soup, partially covered, skimming any froth as ti
rises to surface, for about 1 1/2 hours. Strain soup into heated
tureen, pressing hard on the solids. Serve or cool and store.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Turkey Soup Continental
Categories: Soups
Servings: 8
1/4 c Butter or margarine 2 T Finely chopped onions
1 c Cooked turkey 2 c Diced raw potatoes
1 c Diced celery 2 c Turkey broth
1 c Creamed style corn 2 c Half and half cream
1 t Salt 1/4 t Paprika
1/4 t Ginger 1/8 t Pepper
2 T Chopped parsley
In a large soup pot, saute onions in melted butter. Add turkey,
potatoes, celery and broth. Simmer until vegetables are tender-crisp.
Add corn, cream and seasonsings. Heat thoroughly, stirring
occasionally. Garnish with parsley and serve with crustly rolls.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Turkey Stew Island Style
Categories: Poultry Main dish
Servings: 4
1 1/2 lb Turkey parts, skinned 1 t Papkrika
1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop
2 ea Garlic, finely chopped 1 c Coarsely chopped celery
19 oz Tomatoes 1/2 c Sliced mushrooms
1 c Chicken stock 1 c Peeled chopped potatoes
1 c Frozen green peas 1 T Dried parsley
1/4 t Ground pepper 1/4 t Dried oregano
1/4 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Turkey Tropicale
Categories: Poultry Main dish
Servings: 4
1 ea Chicken coating mix 2 lb Turkey parts, cut in pieces
2 T Butter 1/2 c Brown sugar
1/3 c Orange juice 1/4 c Golden rum
1 T Cornstarch 4 ea Small bananas, cut in half
Coat rurkey pieces with coating mix according to package directions.
Arrange in a single layer in a 8 inch baking dish. Bake uncovered at
400 F for 40 minutes. In a medium skillet, melt butter. Add sugar,
stirring constantly until melted. Stir orange juice and rum into
cornstarch; whisk together and gradually add to sugar mixture. Bring
mixture to a boil, reduce heat and simmer, stirring constantly, until
sauce is thick and clear (about 3 minutes). Add bananas and cook
until heated through (about 1 minute). Place baked turkey on serving
plate; pour banana sauce over turkey and serve. Makes 4 servings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Twice Cooked Pork and Spicy Vegetables
Categories: Hot & spicy Main dish Beef
Servings: 4
1/2 lb Pork butt; in one piece 5 ea Mushrooms; large jyo black
2 ea Small dried red chili pepper 2 ea Large cloves garlic, minced
2 t Ginger root, minced 1 ea Small bell pepper
1/4 c Bamboo shoots 1 ea Large carrot
1 ea Cube bean curd 1/3 c Mushroom liquid
1 T Thin soy sauce 1 pn Sugar
1 t Salt 2 T Peanut oil
1 ea Cornstarch paste; as require
~---------------------------------------------------------------------
~- -----In saucepan, cover pork butt with water, bring to a boil &
simmer for 30 minutes. Add more hot water if level goes below pork.
Cool pork in its cooking water. Wash, then soak mushrooms in warm
water for 1 hour. Squeeze liquid from mushrooms, reserving liquid.
Discard mushroom stems, and halve mushrooms. Halve, seed & core bell
pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match
bell pepper. Peel carrot; slice on bias into ovals. Remove pork from
cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of
pork butt into rectangles same size as bell pepper. Save remaining
1/3 for another dish. Strain mushroom liquid; combine specified amount
with soy sauce, sugar & salt. Drain bean curd, rinse in cold water,
and slice same size as bell pepper. Stir-fry: Add oil to very hot
wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger
for 1 minute. Add bell pepper, bamboo shoots, carrots & pork;
stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to
boil. On medium heat, cover wok & cook for 1-2 minutes, until bell
pepper is bright green & crisp. Push ingredients up side of wok.
Restir thick cornstarch paste, then dribble into liquid until it
thickens; cook briefly while stirring. Recombine with ingredients.
Serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Twice-Baked Potatoes
Categories: Vegetables
Servings: 2
2 ea Med. baking potatoes 1/4 c Shredded cheddar cheese
1 T Butter or margarine 2 t Sliced green onions
1 x Milk 1 x Paprika (optional)
Scrub baking potatoes with a brush. Prick with a fork in several
places. Place potatoes in a shallow baking dish. Micro-cook,
uncovered, on 100% power for 6 to 8 minutes or till potatoes are
tender. Cut a lengthwise slice from the top of each potato. Discard
the skin from the lengthwise slices, place the potato portions from
the lengthwise slices in a mixing bowl. Scoop out the insides of the
potatoes leaving two 1/4-inch thick shells; reserve the shells. Add
the insides of the potatoes to the mixing bowl containing the potato
portions from the top slices; mash. Stir in shredded cheddar cheese,
butter or margarine and sliced green onion. Beat in enough milk to
give the mixture a stiff consistency. Season to taste with salt and
freshly ground pepper. Pile the mashed potato mixture into the
reserved potato shells. Return to the shallow baking dish.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato
mixture is heated through. Sprinkle with paprika, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Two Bean Soup
Categories: German Soups
Servings: 4
1 1/4 c White beans; dry 4 oz Ham; cubed
1 c Cut green beans; * 1/4 c Celery; diced
1 ea Green onion; diced 1 ea Onion; yellow, diced
1 ea Potato; peeled & diced 1 T Butter
2 T Unbleached flour 3/4 c Beef broth
1/2 t Salt 1/4 t Pepper
1 x ----------garnish----------- 1 ea Parsley; sprig
* Beans can be either fresh or frozen. Do not use canned.
~---------------------------------------------------------------------
~-- ----- Cover white beans with cold water and soak overnight. Drain
and place beans in a 2-quart saucepan. Add ham and enough cold water
to cover beans by 1 inch. Bring water to a boil and simmer for about
1 hour or until beans are tender. Add green beans, celery, onion and
potato. Add enough water to cover the vegetables; simmer for 20
minutes. In a frypan melt butter and stir in flour. Cook, stirring
until lightly browned. Remove from heat and stir in heate beff broth.
Cook mixture until smooth. Stir mixture into the soup and simmer
until soup is thickened and vegetables are tender. Season woth salt
and pepper. Garnish with chopped parsley and serve immediately.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tzatziki
Categories: Garlic Vegetables Appetizers
Servings: 2
2 c Plain yogurt 2 ea Large cucumbers
1 x Salt to taste 2 ea Large cloves garlic, minced
1 1/2 T White wine vinegar 1 T Olive oil
1 x Fresh ground pepper(2 taste)
Line a sieve with a damp cheesecloth and place over a large bowl. Dump
the yogurt into the sieve, cover with plastic wrap, and allow to drain
in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf
lengthwise. Using a teaspoon, scrape out and discard the seeds.
Grate the cucumbers into a colander, using the large holes on a
four-sided grater. Salt the cumcumbers and allow them to drain for
1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and
marinate while the cucumbers are draining. Squeeze the drained
cucumbers as dry as possible and blot on paper towels. Place in the
bowl with the marinated garlic. Add the drained yougurt and stir. Add
a few grindings of fresh pepper and salt if necessary. Serve with
toasted pita bread triangles.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tzatziki Sauce
Categories: Garlic Appetizers
Servings: 2
1 x Same as in 6
Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7
hours. The mixture can be used in several ways. It is zesty on
hamburger sandwiches. Top each burger with a slice of ripe tomato, a
small heap of grated cabbage, and a dollop of Tzatziki sauce. It can
also be served with grilled meats. The meat juices mingling with the
tzatziki are utterly delicious. As a sauce for tomatoes, it is
something special. Cut several ripe tomatoes into sections, cutting
from stem to stern, but do not cut all the way through. Open the
tomato like a flower. Salt lightly and invert on paper towles to
drain for a few minutes. Fill each tomato with some tzatziki and
garnish with fresh mint.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Unusual Chinese Grilled Shortribs
Categories: Bar-b-q Main dish Meats
Servings: 4
4 ea Large, meaty shortribs 1/3 c Oriental toasted sesame oil
4 1/2 T Peanut butter 4 T Brown sugar
2 1/4 T Curry powder 3/4 c Soy sauce
1/2 T Black pepper (fresh cracked) 1/2 c Rice sherry wine
1/2 ea Fresh ginger root 2 ea Large garlic cloves (minced)
10 ea Green onions
Make shortribs into short, flat strips. Begin by placing rib
fat-side-up on cutting board and cut 1/4" high layer almost (but not
through) the bottom-most section of the rib. Turn meat over and
continue to make 1/4" layers until the rib is completely layered and
is now one long strip. Using the edge of a Chinese knife or otehr flat
surface, pound meat until it is off an even thickness. NOTE: Chill
the meat well. This cutting method will not work well on room
temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all
liquid ingredients in a blender for about 15 seconds at "Blend" speed.
Grate the fresh ginger root and combine with the minced garlic. Mince
the white (only) portion of the green onions. Add all ingredients to
blender mixture and operate on "low" for about 45 seconds. Rub suace
onto butterflied ribs and refridgerate for 2 or more hours. NOTE:
This sauce is excellent for chicken, too. Place ribs on grill, basting
often with sauce until done, about 30 minutes depending on heat of
grill. Watch carefully to determine when done.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Veal Breast With Herb Stuffing
Categories: German Meats Veal
Servings: 6
1 x -------herb stuffing-------- 3 ea Bacon; strips
1 ea Onion; medium 4 oz Mushroom pieces; (1 can)
1/4 c Fresh parsley; chopped 1 T Dill; fresh, chopped
1 t Tarragon leaves; dried 1 t Basil leaves; dried
1/2 lb Ground beef; lean 1/2 c Bread crumbs; dry
3 ea Eggs; large 1/3 c Sour cream
1/2 t Salt 1/4 t Pepper
1 x ------------veal------------ 3 lb Boned veal breast; or
4 lb Boned leg of veal 1/2 t Salt
1/4 t Pepper 1 T Vegetable oil
2 c Beef broth; hot 2 T Cornstarch
1/2 c Sour cream
Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a
frypan until partially cooked; add onion and cook for 5 minutes. Drain
and chop mushrooms, add to frypan and cook for another 5 minutes.
Remove mixture from heat, let cool and transfer to a mixing bowl. Add
herbs, ground beef, bread crumbs, eggs, and sour cream. Mix
thoroughly. Season with salt and pepper. Veal: With a sharp knife,
cut a pocket in the veal breast or leg. Fill with stuffing; close
opening with toothpicks. (Tie with string if necessary.) Rub outside
with salt and pepper. Heat oil in a Dutch oven. Place meat in the
pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast
occasionally with beef broth. When done, place meat on a preheated
platter. Pour rest of beef broth into the Dutch oven and scrape brown
particles from the bottom. Bring pan drippings to a simmer.
Thoroughly blend cornstarch with sour cream and add to pan drippings
while stirring cook and stir until thick and bubbly. Slice veal
breast and serve sauce separately.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Veal Cutlets With Capers
Categories: German Veal Meats
Servings: 4
24 oz Veal cutlets (4 @ 6oz each) 2 T Lemon juice
1/2 t Salt 1/8 t Pepper
1/2 t Paprika 1 T Vegetable oil
2 oz Capers; drained(1/2 sm. jar) 1/4 c White wine; dry
1 ea Bay leaf 3 T Evaporated milk
1 x ----------garnish----------- 1 x Pickled beets; sliced
4 ea Lettuce leaves
Sprinkle cutlets with lemon juice and season with salt, pepper and
paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the
first side. Turn cutlets over and add drained capers to pan. Fry
again for 3 minutes; remove cutlets and arrange on a preheated
platter. Pour wine into pan, scraping loose any brown particles from
bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay
leaf. Blend in evaporated milk and adjust seasonings. Pour over
cutlets. Cut beets into strips and arrange on lettuce leaves as a
garnish.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Veal Cutlets With Cherry Sauce
Categories: German Meats Veal
Servings: 4
4 ea Veal cutlets; lean * 1 T Vegetable oil
1/2 t Salt 1/8 t Pepper; white
1/4 c Red wine 2 T Evaporated milk
16 oz Cherries;tart, canned, drain 1 x ----------garnish-----------
1 x Parsley
* Veal cutlets should weigh about 6 oz each.
~---------------------------------------------------------------------
~- -----Pat cutlets dry with paper towels. Heat oil in frypan and
brown cutlets on each side approximately 3 minutes. Season with salt
and pepper. Remove cutlets from pan and keep them warm. Blend wine
and evaporated milk in a pan and simmer for 3 minutes. Add cherries;
heat through and adjust seasonings. Return cutlets to sauce and
reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring
cherry sauce around them. Garnish with parsley.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Veal Rounds With Vegatables
Categories: German Veal Meats
Servings: 4
1/2 t Salt; or to taste 1/4 t Pepper; or to taste
1/4 t Paprika; or to taste 4 ea Veal fillets; cut 1/4" thick
4 T Butter 4 ea Stewed tomatoes; whole
12 ea White asparagus spears; * 1/4 lb Mushrooms; fresh, sliced
* Asparagus Spears should be canned.
~---------------------------------------------------------------------
~- ----- Sprinkle salt, pepper, and paprika over the veal slices.
Saute in butter until browned. On each fillet place 1 stewed tomato,
3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour
cooking juices over the fillets while cooking. Cook uncovered until
mushrooms are just tender. Serve with pureed potatoes and a salad.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Veal Steaks
Categories: German Veal Meats
Servings: 4
1 lb Veal cutlets; sliced thin 1/2 t Salt
1/4 t Pepper 3/4 t Curry powder
3 T Vegetable oil 2 ea Onions; diced
2 T Evaporated milk 2 T Tomato paste
1 ea Lemon; juiced 10 ea Parsley sprigs; chopped
2 T Cognac or brandy
Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown
veal slices on both sides. Remove meat and reserve. Add onions;
saute until softened. Add evaporated milk and tomato paste. Cook
until bubbly. Add lemon juice, rest of curry powder, and chopped
parsley sprigs. Return veal slices to the sauce. Add the cognac or
brandy; heat through. Serve on preheated platter.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Veal Steaks With Yogurt
Categories: German Veal Meats
Servings: 4
1 lb Veal; sliced thin 1/2 t Salt
1/4 t Pepper 3 T Vegetable oil
4 ea Apples; med. peel and slice 1/2 c Evaporated milk
8 oz Yogurt; small container
Rub veal steaks with salt and pepper. Heat oil and cook veal slices
about 2 minutes on each side. Place veal in an ovenproof casserole.
Add cored, sliced apples. Blend evaporated milk and yogurt together.
Spread over apples. Place in a preheated 325 degree F. oven; cook
just until bubbly, about 20 to 30 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Vegetable fish filets
Categories: Seafood Vegetables Main dish
Servings: 2
1 lb Sole or cod filets 1 T Oil
1 c Sliced onion 3 c Sliced zucchini
1 c Green pepper slices 3/4 c Chopped tomatoes
3 T Dry sherry (optional) 1 T Lemon juice
1/2 t Salt 1/2 t Basil
1/4 t Pepper 2 x Drops hot pepper sauce
1/4 c Parmesian cheese
Place filets in a layer in oiled 9-inch square baking pan, saute
onion, zuchini and green pepper in oil until crisp-tender; spoon over
filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil,
pepper and pepper sauce; pour over filets. Bake uncovered at 350F for
25-30 minutes. Remove fish and vegetables to heated platter; sprinkle
with parmesian cheese. if desired, serve pan juices over bulgar or
rice.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Vegetable Frittata
Categories: Vegetables Cheese/eggs
Servings: 8
1/3 c Chopped onion 2/3 c Chopped green pepper
1 T Butter 4 T Olive oil
1 1/2 c Scrubbed, chopped zucchini 2 ea Minced garlic cloves
1/2 t Salt 1/4 c Peel, seed and chop tomatoe
6 ea Large eggs, beaten
In skillet, cook onions and green pepper in butter and 2 tablespoons
olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes.
Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to
bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil
in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till
underside is set. Bake preheated 400 F dregrees oven for 1 to 2
minutes till puffed and golden. Cut into wedges.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Venezuelan Peppers With Shrimp
Categories: Fish Garlic Main dish
Servings: 2
5/8 lb Shrimp (16-20/lb) 5/8 c Spanish olive oil
3/4 ea Large red bell peppers * 1 2/3 ea Cloves garlic **
1/4 ea Chili pepper seeded/minced 1/4 ea Loaf french bread 1" slices
1/4 x Feta cheese (optional)
* Bell peppers should be seeded and cut into thin julienne strips.
** Garlic cloves should be peeled and cut into 1/4-inch chunks.
~---------------------------------------------------------------------
~--- Slit the shrimp up the back with a sharp knife. Remove the vein,
but do not peel shrimp. Set them aside. Combine 2 cups of olive oil
and the red pepper strips in a deep heavy skillet or saute pan. Heat
slowly. Cook very gently until the peppers are extremely tender but
not at all browned. (The oil will turn a lovely rose color.) Set
peppers aside. Pour the remaining oil into another skillet with the
garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until
tender and golden. Scoop out the garlic with a strainer or slotted
spoon and add it to the peppers. Heat the garlic oil until it ripples.
Throw in the minced chili pepper and the shrimp. Saute, tossing the
shrimp in the oil, until they turn pink and are just done. To serve,
spoon the peppers and their oil into a serving dish. Surround with
the shrimp. Serve with bread. Each diner soaks slices of bread in
the oil and piles the bread with peppers and garlic. Feta cheese may
be eaten with it and the shrimp goes on top.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Very Blueberry Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/2 c Vanilla wafer crumbs 1/4 c Margarine, melted
1 ea Env. unflavored gelatin 1/4 c Cold water
16 oz Cream cheese, softened 1 T Lemon juice
1 t Grated lemon peel 7 oz (1 jr) marshmallow creme
3 c Frozen whipped topping(thaw) 2 c Blueberries frozen or fresh
Combine crumbs and margarine, press onto bottom of 9-inch springform
pan. Chill. Soften gelatin in water, stir over low heat until
dissolved. Gradually add gelatin to cream cheese, mixing at medium
speed on electric mixer until well blended. Blend in juice and peel.
Beat in marshmallow creme; fold in whipped topping. Puree
blueberries; fold into cream cheese mixture. Chill until firm.
Garnish with additional frozen whipped topping, thawed, and lemon
peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese.
Substitute strawberry slices for blueberries Substitute raspberries
for blueberries
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Very Smooth Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs 3 T Sugar
3 T Margarine, melted 1 ea Env unflavored gelatin
1/4 c Cold water 8 oz Cream cheese, softened
1/2 c Sugar 10 oz Frozen strawberries, thawed
1 x Milk 1 c Whipping cream, whipped
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in
water; stir over low heat until dissolved. Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well blended.
Drain strawberries, reserving liquid. Add enough milk to liquid ot
measure 1 cup. Gradually add combined milk mixture and gelatin to
cream cheese, mixing until well blended. Chill until slightly
thickened. Fold in whipped cream and strawberries; pour over crust.
Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs,
1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of
margarine for graham cracker crumbs, sugar and margarine.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Victory Chocolate Cake
Categories: Chocolate Cakes Desserts
Servings: 16
2 c Flour; unbleached, sifted 1/2 c Cocoa; baking
2 1/4 t Baking soda 3/4 t Salt
3/4 c Shortening; vegetable 1/3 c Sugar
1 1/2 c Corn syrup; dark 3 ea Eggs; large, separated
1 1/2 t Vanilla extract 1 c Coffee; cooled
Sift together the flour, cocoa, baking soda and salt; set aside.
Cream the shortening and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Blend in the corn
syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately
with coffee to creamed mixture, beating well after each addition.
Beat egg whites in another bowl until stiff peaks form. Fold egg
whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch
baking pan. Bake in preheated 350 degree oven 45 minutes or until
cake tests done. Cool in pan on rack. NOTE: This cake recipe dates
from WW II and as you can see, sugar was very precious and in short
supply.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Weintraubentorte (Grape Torte)
Categories: German Tortes Desserts
Servings: 8
1 x -----------dough------------ 2 c Flour; unbleached, unsifted
2/3 c Sugar 1/4 c Butter or margarine
1 ea Egg; large 1 ea Egg yolk; large
1 ea Lemon; grated rind of 1/8 t Salt
1 x ----------topping----------- 1 lb Grapes
3 ea Egg whites; large 6 T Sugar
1/2 ea Lemon; juice of 4 oz Almonds; ground
DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg, egg yolk,
lemon rind, and salt; mix with a fork to form dough. Cover dough and
let rest in refrigerator 20 minutes. Roll out dough into a circle;
place in an ungreased springform pan. Form a 1-inch high rim. Bake
in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile,
clean and halve grapes, and remove seeds if necessary. Beat egg
whites until stiff; blend in sugar, lemon juice, and ground almonds.
Carefully fold in the grapes. Remove cake from the oven. Fill baked
cake shell with grape mixture, return to the oven, and bake for
another 30 minutes at 350 degrees F. Remove cake from pan and cool on
wire rack.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: West Haven Chocolate Cake
Categories: Chocolate Cakes Fruits
Servings: 16
8 oz Dates; pitted, chopped 1 t Baking soda
1 c ;boiling water 1 3/4 c Flour; unbleached, sifted
2 T Cocoa; baking 1/2 t Salt
1 c Shortening; vegetable 1 c Sugar
2 ea Eggs; large 6 oz Semisweet chocolate chips
1/2 c Walnuts; chopped
Combine dates, baking soda, and boiling water in a small bowl. Cool
to room terperature. Sift together the flour, cocoa, and salt; set
aside. Cream the shortening and sugar together in a mixing bowl until
light and fluffy, using an electric mixer at medium speed. Add eggs,
one at a time, beating well after each addition. Blend in date
mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x
2-inch baking pan. Bake in preheated 350 degree F. oven for 35
minutes or until cake tests done. Cool in pan on rack. Cut into
squares and serve with a scoop of vanilla ice cream on top.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Westphalian Cabbage
Categories: German Vegetables
Servings: 4
2 lb Cabbage; (1 head) approx wt. 3 T Vegetable oil
1 t Salt 1 t Caraway seeds
1 c Beef broth 3 ea Apples; small, tart
1 T Cornstarch 2 T ;water, cold
3 T Red wine vinegar 1/4 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Wheaten Bread (Maddybenny, Irish)
Categories: Breads
Servings: 1
3 c Flour, whole wheat 1 c Flour, all purpose
1 t Baking soda 1/2 t Salt
1/2 t Nutmeg, grated 2 c Buttermilk
1 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: White Asparagus In White Sauce
Categories: German Vegetables
Servings: 4
29 oz White asparagus; (2 cans) 2 T Margarine
2 T Unbleached flour 1/2 c ;asparagus liquid
1/2 c Milk 4 oz Ham;cut into julienne strips
1/8 t Nutmeg; freshly grated 1/4 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: White Bean Soup
Categories: German Soups
Servings: 8
1 lb Navy beans; dry 3 qt Water
1 ea Ham bone or hock; smoked 2 T Parsley; chopped
1 c Onions; finely chopped 1 ea Garlic; clove, minced
2 c Celery &tops; finely chopped 1 1/2 t Salt
1/2 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: White chocolate brownies
Categories: Desserts
Servings: 24
6 T Unsalted butter 8 oz Grated white chocolate
2 ea Eggs 1/2 c Sugar
1 T Vanilla 1 c Flour
1 c Heaped semi-sweet choc chunk
1. Preheat oven to 350. Grease and flour an 8 inch square baking
pan. Melt butter and 4 oz of white chocolate together in top of double
boiler over hot water. When melted remove from heat and add balance
of white chocolate. Stir to blend well. Set aside. 2. Beat eggs.
Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture,
vanilla and flour. Beat just until smooth. Add chocolate chunks and
mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35
minutes or until toothpick inserted in center comes out clean. Cool
on wire rack. Cut into squares or bars. from: _Cookiemania_
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Whole Wheat Chocolate Cake
Categories: Chocolate Cakes Desserts
Servings: 16
1 1/2 c Sugar 1 c Flour; unbleached, sifted
3/4 c Whole wheat flour; stirred 2 t Baking soda
1 t Salt 1 c Butter or regular margarine
1 c ;water 1/4 c Cocoa; baking
2 ea Eggs; large, beaten 1/2 c Sour cream
1 x -------cocoa frosting------- 1/2 c Butter or regular margarine
6 t Milk 1/4 c Cocoa; baking
1 lb Confectioners sugar; (1 box) 1 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Yellow Split-Pea Puree
Categories: German Vegetables
Servings: 6
2 c Yellow split-peas; dry 6 c Stock, broth; or water
1 ea Onion; large, whole 1 ea Carrot; large
1 ea Turnip or parsnip; large 1/8 t Marjoram; dried
1/8 t Thyme; dried 1 t Salt
1 ea Onion; small, minced 2 T Butter; melted
2 T Unbleached flour
Presoak peas, if necessary, according to package directions. Drain
well, if presoaked. In a large pot, add water or stock, whole onion,
carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas
and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash
peas and vegetables in blender or press through a sieve. In a small
frying pan, saute the minced onion in butter until lightly browned;
blend in flour and cook about 2 minutes. Add to blended peas and
vegetables. Beat until fluffy and serve hot.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Yogurt Chicken With Garlic-Mint Dipping Sauce
Categories: Garlic Poultry Main dish
Servings: 4
1 1/2 c Plain yogurt 1 c Bread crumbs
1 x Salt & pepper to taste 4 ea Chicken thighs, skinned
4 ea Chicken legs, skinned 1 x Dipping sauce
1 x Garlic puree from 1 head 1/2 ea Small onion, coarsely cho
1 ea Thin slice ginger root, p 2 T Chopped green chilies, (c
1 t Sugar 1 x Salt to taste
3/4 c Fresh mint leaves 1/4 c Fresh coriander (chinese
1/4 c Fresh parsley leaves
Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and
set it on your work surface. Season the bread crumbs with salt and
freshly ground pepper. Spread crumbs out on a platter and place next
to the yogurt. Place a wire rack over a baking sheet and set it
aside. Dry chicken pieces. Dip each piece into the yougurt untl
throughtly coated on both sides. Then roll each piece in the crumbs,
pressing the piece in so that the crumbs adhere. Each piece should be
evenly coated. Place chicken on the wire rack. Bake for 40 to 45
minutes. To serve, place a piece of chicken on each of 4 small plates.
Pour some sauce in a crecent on the bottom edge of each plate around
the chicken but not on it. Place the remaining chicken on a platter
and pass the remaining souce in a clear pitcher. Serve hot or at room
temperature. DIPPING SAUCE: 1 C Plain Yogurt
~---------------------------------------------------------------------
~--- Place all the ingredients in a blender or food processor. Flick
the motor on and off unti a thin flecked green sauce is achieved.
Serve at once.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: ZIPPY CAULIFLOWER
Categories: Vegetables
Servings: 6
3 c Cauliflower 1/2 t Low fat margarine
1 T All purpose flour 1/8 t Red (cayenne) pepper
1/4 t Salt 1/8 t Pepper
3/4 c Skim milk 1/2 c Shredded low fat cheddar ch
2 T Chopped green chilies 1/4 c Fresh bread crumbs
Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt
margarine in a medium size saucepan over medium heat. In a jar with a
lid combine flour, red pepper, salt, pepper, and milk; shake until
blended. Slowly add to margarine in saucepan, stirring constantly
until smooth. Add cheese and continue stirring until smooth and
slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart
baking dish; pour sauce over cauliflower, then sprinkle with bread
crumbs. Bake 10 to 15 min or until bubbling. Cal: 73 Fat 2g.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: ZUCCHINI & TOMATO CASSEROLE
Categories: Vegetables
Servings: 6
4 ea Zucchini, cubed 1 ea Pepper to taste
1 T Snipped chives 1 t Low fat margarine
2 ea Large tomatoes, sliced 1 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Zucchini Chocolate Cake
Categories: Chocolate Cakes Desserts
Servings: 16
2 1/2 c Flour; unbleached, sifted 1/4 c Cocoa; baking
1 t Baking soda 1 t Salt
1/2 c Butter or regular margarine 1/2 c Vegetable oil
1 3/4 c Sugar 2 ea Eggs; large
1 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Zucchini Soup
Categories: Soups Vegetables
Servings: 4
4 c Sliced zucchini (abt. 1lb) 1 ea Small onion, chopped
2 T Butter or margarine 10 3/4 oz (1cn) cream of chick. soup
2 c Water 1 t Salt
1/2 t Dried basil leaves 1/8 t 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Zwiebelkuchen (Onion Pie)
Categories: Vegetables German
Servings: 8
1 pk Yeast; active dry 1 t Sugar
1 1/2 t Salt 3 c Unbleached flour
1 T Shortening 1 c Water; 120 to 130 degrees f.
6 ea Bacon; slices, cut up 2 ea Onions; medium, sliced
1/4 t Cumin 1/2 t Salt
1 x Pepper; as desired 1 ea Egg yolk
1 c Sour cream
Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening
and warm water. Beat for 2 minutes. Add enough flour to make a soft
dough. Knead dough until smooth and elastic, about 5 minutes. Place
dough in a lightly greased bowl. Cover and let dough rise in a warm
place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or
onto a lightly greased baking sheet. Press up edges to make a slight
rim. Fry bacon until crisp. Remove from grease and drain on
absorbent paper. Add onions to bacon grease; cook slowly until tender
but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper
over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk
and sour cream. Pour over onions. Bake for 10 to 15 minutes longer
or until golden brown and sour cream is set. Serve warm or at room
temperature.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuong)
Categories: Foreign Main dish
Servings: 4
1 T Granulated sugar 2 T Fish Sauce(nuoc mam)
1 ea Onion 4 ea Cloves garlic
1 T Vegetable oil 4 ea Boneless pork chops
Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil.
Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning
meat occaisionally. Grill or bake in a 350 degree oven for 45 minutes to
60 minutes or until cooked. Slice into bite sizes pieces before serving.
Make 4 servings
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Chip Squares
Categories: Desserts
Servings: 4
1/2 c Firmly Packed Brown Sugar 1/2 c Margarine Softened
1 ea Large Egg 1 t Vanilla
1/2 c Unbleached Flour 1/2 c Rolled Oats
1 t Baking Powder 1/4 t Salt
1/3 c Semisweet Chocolate Chips 1/4 c Chopped Nuts
Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown
sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder,
and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and
nuts.
Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn.
Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2
inch squares.
Makes 16 Cookies
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Ham And Cheese With Coleslaw
Categories: Main dish Vegetables Breads
Servings: 4
2 T Margarine or Butter 1/2 t Prepared Mustard
4 ea Slices Rye Bread, Toasted 4 ea Slices Cooked Ham
1 ea Large Tomato, Sliced 4 ea 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Sloppy Franks
Categories: Main dish Meats Sauces
Servings: 6
1 ea Small Onion, Chopped 1/2 c Chopped Green Pepper
1 T Butter Or Margarine 1/2 c Barbecue sauce
1/4 c Catsup 1 lb Franks,Cut In 1/4-in. Slices
12 ea 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 Extracted from Meal-Master (tm) v6.30 ------------------
Title: Pecan Pie
Categories: Nuts Pies
Servings: 1
2 T Butter Or Margarine 2 ea Large Beaten Eggs
1/2 c Dark Corn Syrup 1/3 c Sugar
2 t Unbleached Flour 1/4 t Vanilla
1 x Pecan Pie Pastry Shell 1/2 c Pecan Halves
In a small nonmetal bowl micro-cook butter or margarine, uncovered, on
100% power for 30 seconds to 1 minute or till melted. Stir in beaten
eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power
about 5 minutes or till slightly thickened, stirring every minute. Stir
in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie.
Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set,
rotating the dish a quarter-turn every 2 minutes. Cool before serving.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chili Con Queso
Categories: Chili Appetizers
Servings: 2
1/4 c Chopped Onion 1 t Butter Or Margarine
1/2 c American Cheese Spread 1 ea Med. Tomato *
2 T Chili Peppers ** 1 x Dash Hot Pepper Sauce (Opt.)
1 x Tortilla Or Corn Chips
* Tomato should be peeled, ceeded, and chopped.
** Chili Peppers should be canned, chopped, green chili peppers.
~-------------------------------------------------------------------------
In a small nonmetal bowl micro-cook the chopped onion and butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the
onion is tender but not brown. Stir in the American cheese spread.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese
spread is melted, stirring occasionally. Stir in chopped tomato, green
chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the
cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more
or till the cheese mixture is heated through. Serve immediately with
tortilla or corn chips. Makes about 1 cup of dip.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Grilled Chicken Breasts in Raspberry Vinegar Marinade
Categories: Poultry Main dish
Servings: 6
4 ea Chicken breasts halves 1/2 c Raspberry or wine vinegar
1/4 c Chicken stock 2 T Olive oil
1 T Lemon juice 1 t Grated lemon peel
1 ea Shallot, finely chopped 1/2 t Dried tarragon leaves
1 x Black pepper
Remove excess fat from chicken breasts; place them in sealable plastic bag
or non-aluminum bowl. Combine remaining ingredients; pour evenly over
chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours
or overnight. Turn occaisionally.
Remove chicken from marinade. Arrange in one layer in large, shallow
microwaveable dish, with thicker parts toward outer edges. Pierce skin in
several places with sharp knife.
Cover with waxed papper. Microwave at high 4 minutes per pound. Turn
over and rearrange part-way through cooking.
Transfer immediately to preheated grill, skin side up, over low heat.
Turn often for even grilling. Cook until tender and juices run clear when
chicken is pierced with fork, 10 to 20 minutes.
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