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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Hot Chocolate Mix
Categories: Beverages
Servings: 10
2 lb Nestles quick 16 oz Coffeemate
14 qt Milk, (1 box) powdered 2 lb Powdered sugar
Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup
of boiling water.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Hot Dog Relish
Categories: Relishes Pickles Vegetables
Servings: 8
3 lb Sweet red peppers 3 lb Sweet green peppers *
3 lb Onions, peeled 4 c Cider vinegar
1/2 c Sugar 1 t Mustard seeds
1 t Dry mustard 1 t Celery seeds
2 T Salt
* Peppers should be seeded.
~---------------------------------------------------------------------
~--- Put the vegetables through the medium blade of a food chopper.
Cover the vegetables with boiling water, let stand for 15 minutes, and
drain well. Add the remaining ingredients, bring to a boil and cook
for 10 minutes, stirring occasionally. Turn into hot jars and seal.
Makes 8 Pints.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Hot Tomato Sauce
Categories: Sauces
Servings: 12
2 T Oil, olive 2 t Garlic minced
1 t Ginger, minced 1 c Onion, chopped
1 c Tomatoes (28oz) whole+puree 1 t Sambal oelek
1 t Soy sauce
Heat the olive oil in a large saucepan. Add the garlic and gingerroot
and cook briefly then add the onion and cook until soft. Add the
tomatoes and puree breaking up the tomatoes with a wooden spoon.
Reduce heat and simmer for 15 minutes then add the sambal and soy
sauce and simmer for 15 more minutes. Run the sauce through the coarse
blade of a food mill and save until needed. To serve, reheat and
correct seasonings to taste. Makes 2 3/4 cups. For a milder sauce,
reduce the sambal. May be stored for brief periods if refrigerated.
Serve with Cabbage Rolls, Spaghetti, Steamed Fish.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Hotter Than Heck Horseradish Dip
Categories: Appetizers Dips Vegetables
Servings: 6
4 t Horseradish; prepared 1 t Garlic powder
2 c Sour cream 1 t White pepper
Mix the horseradish and garlic powder blending well. Add the sour
cream and the white pepper, again blending well. Cover and chill.
Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Rolls Of Sliced
Roast Beef, Steamed Cauliflower, Bell Peppers, Potato Chips, Snow Peas
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: HUCKLEBERRY PIE
Categories: Pies Desserts
Servings: 6
3 c Fresh or frozen huckleberrie 1 c Grated apple
1 c Sugar, (scant) 2 T Flour
1/2 t Almond extract 1 x Dash of salt
1 ea Pastry for double crust pie
* This does not alter the flavor, but stretches the berries Measure
ingredients into a two quart mixing bowl and mix well.Pour into
unbaked pie shell.Cover with top crust and bake @ 375 degrees for
about one hour or until nicely browned.Makes one 9" pie.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Ice-Water Pickles
Categories: Pickles Cucumbers Vegetables
Servings: 5
3 lb 4-inch cucumbers 5 ea Med. onions
1 T Mustard seed 1 qt Cider vinegar
1 c Sugar 2 t Pickling salt
Wash the cucumbers, quarter them lengthwise, and soak them in
ice-water for 2 hours. Peel and slice the onions and pack them in the
bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars.
Combine the mustard seed, vinegar, sugar and salt, bring to a boil and
boil for 1 minute. Fill the jars to overflowing with the boiling-hot
syrup and seal. Makes 5 pints.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: ILLINOIS APPLE PIE
Categories: Pies Desserts
Servings: 6
1 x -------------c-------------- 2 c Level cups all-purpose flour
1/4 t Salt 1 c Evel cup crisco shortening
1/2 c Ice water 1/4 c Milk
1/4 c Sugar, white 1 x ----------apple f-----------
6 c Tart apples,peeled & sliced 1/2 c Sugar
1/2 c Brown sugar 1 t Cinnamon
2 T Lemon juice 1/4 t Salt
1/4 t Nutmeg 1 T Butter
Preheat oven to 450 degrees.For crust,combine flour and salt in mixing
bowl.Cut in shortening with pastry blender or 2 knifes until mixture
is uniform.Add water;toss lightly with a fork until dough forms a
ball.Divide dough into 2 parts. On lightly floured surface,roll bottom
crust into circle 1/8" thick and about 1 1/2" larger than inverted 9"
pie plate.Gently, ease dough into pie plate,being careful not to
stretch dough.Trim edge even with pie plate. For apple filling:Combine
all ingredients in mixing bowl.Stir until mixed well.Spoon into
unbaked pie shell. Use remaining half of dough to roll top crust,as
instructed for bottom crust.Lift onto filled pie.Trim 1/2" beyond edge
of pie plate.Fold top edge under bottom crust;flute as desired.Cut
slits or design in top crust to allow steam to escape.Brush top crust
with milk;sprinkle with white sugar.Bake @ 450 degrees for 20
minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes
or until crust in golden brown.Cool and serve .
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: India Relish
Categories: Relishes Cucumbers Tomatoes
Servings: 8
12 ea Med. cucumbers 6 ea Green tomatoes
2 ea Ripe tomatoes 2 ea Sweet green peppers
2 ea Sweet red peppers 2 ea Onions
1/4 c Pickling salt 4 c Vinegar
1 c Water 4 T Sugar
1 t Ground cinnamon 1 t Tumeric
1/4 t Ground cloves 1/2 t Ground allspice
2 T White mustard seeds
Slice the cucumbers and green tomatoes; peel and slice the ripe
tomatoes. Seed and chop the peppers, peel and finely chop the onions.
Mix the vegetables with the salt and let stand overnight. Drain the
vegetables, add 2 cups of the vinegar and the water, and bring slowly
to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and
allspice to a smooth paste with a little of the vinegar. Bring the
remaining vinegar to a boil, stir in the paste, and add the white
mustard seeds and the vegetables. Bring to a boil and cook for 20
minutes, stirring constantly. Turn into hot jars and seal. Makes 8
Pints.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Irish Loin of Pork with Lemon and Herbs
Categories: Pork Main dish Marinade
Servings: 8
6 lb Boneless pork loin 1/2 c Chopped parsley
1/4 c Minced onion 1/4 c Finely grated lemon peel
1 T Basil 3 ea Garlic cloves crushed
3/4 c Olive oil 3/4 c Dry sherry
Pat pork dry. Score well with sharp knife. Combine parsley,
onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil.
Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand
at room temperature 1 hour before roasting. Preheat oven to 350
degrees F. Brush pork with remaining olive oil. Set on rack in
shallow pan. Roast until meat thermometer inserted in thickest part
of meat registers 170 degrees F, about 2 1/2 hours. Set meat
aside. Degrease pan juices. Blend Sherry into pan juices. Cover and
cook over low heat 2 minutes. Pour into sauceboat. Transfer pork
to platter. Garnish with fresh parsley and lemon slices. Serve sauce
separately.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: ISLAMORADA KEY LIME PIE
Categories: Pies Desserts
Servings: 6
1 c Condensed milk 6 ea Eggs,separated
1/2 c Key lime juice 1 T Cream of tartar
1 c Sugar 1 ea 10" or 2 8" pie crusts
Whip together condensed milk and separated egg yolks until light and
creamy at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let
rotate at low speed for about 1 second.Fold a few times with a rubber
spatula.Pour into baked pie shell.Let stand. Beat separated egg whites
with cream of tartar for a full five minutes.Add sugar.Beat another
full five minutes.Spread on top of pie.Brown in oven at 350 degrees.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Italian Meatballs In A Basket
Categories: Hamburger Beef Meats
Servings: 8
2 lb Ground beef chuck 2 T Margarine
1 ea Med. green pepper, chopped 1 ea Med. onion, chopped
16 oz Tomatoes, stewed, 1 cn 1/2 t Basil
1/4 t Thyme 2 T Unbleached flour
1 x Ital. bread basket 1 x ---------garnishes----------
1 x Green pepper, rings 1 x Cherry tomatoes
Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls
in margarine in large frying-pan, about 5 minutes. Add the green
pepper and onion to meatballs; cook 5 minutes, stirring occasionally.
Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato
liquid, basil and thyme to meat balls. Cover tightly and cook slowly
5 minutes. Combine reserved tomato liquid with flour, stirring until
smooth. Stir into meatballs, cover tightly and cook 5 minutes or
until slightly thick. Meanwhile prepare Italian Bread Basket and
place on platter. Spoon meatball mixture into and around bread.
Garnish with green pepper rings and cherry tomatoes, if desired.
Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4
Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4
slice from top of bread. With fork, scoop out inside of bread to form
basket, leaving 1-inch bread on all sides and bottom of loaf. Place
loaf on foil in shallow baking pan. Brush top, sides and inside of
bread with melted margarine. Sprinkle loaf with Parmesan cheese,
coating sides evenly. Bake in hot oven (400 Degrees F.) for 10
minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Jalepeno-Cheese Dip - Texas Style
Categories: Sauces
Servings: 10
1 pt Mayonnaise 1 lb Processed cheese (velveeta)
1 ea Med or large onion 5 ea Green pickled jalapeno peppe
1 x Chips or dippers
For variety, pickled carrots can be substituted for Jalapenos. For
different effects, aditional carrots and/or jalapenos can be finely
diced and added to the dip. Dip increases in jalapeno strength with
age.
~---------------------------------------------------------------------
~---- Use blender to liquify jalapenos, then onion and cheese, cut in
1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip
will stay for 2 weeks in refrigerator.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: JAPANESE FRUIT PIE
Categories: Pies Desserts
Servings: 6
1 ea Cube margarine,melted,cooled 1 c Sugar
2 ea Eggs,beaten 1/2 t Vinegar
1 t Vanilla extract 1/2 c Chopped dates
1/2 c Coconut 1/2 c Chopped nuts
1 ea Unbaked pie shell
Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well.
Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree
oven for 45 to 50 minutes or until brown.Makes 6 to 8 servings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Japanese Skewered Lamb (low cal)
Categories: Low-cal Main dish Meats
Servings: 8
2 lb Lean boneless lamb 1/4 c Soy sauce
1 T Honey 2 T Vinegar
2 T Sherry 2 ea Garlic cloves
1/4 t Ground ginger 1 1/2 c Bouillon
Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2
inch wide and 3 inches long across the grain. Combine the remaining
ingredients (crushing the garlic with a garlic press), and pour the
mixture over the meat. Turn the meat to coat it well and let it stand
uncovered for 1 hour at room temperature - or covered overnight in the
refrigerator. Turn the meat occasionally so it gets seasoned evenly.
Weave the meat onto skewers. Broil them about 4 inches from the heat
source for about 2 minutes on each side. Makes 8 servings. Calories
per serving: 248
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Jay Pennington's Just Plain Good Chili
Categories: Chili
Servings: 16
1 x Oil 3 x Garlic cloves, fine chopped
3 x Onions, med, finely chopped 2 ea Jars Chili powder, (3oz)
2 x Green peppers, fine chopped 1 x Jalapeno chili,
3 x Celery, stalks fine chopped 8 lb Beef, coarsely ground
2 T Salt 1 c Tomato paste, (6oz)
1 x Oregano 2 c Tomatoes, (1lb-13oz) stewed
1 x Garlic salt 2 c Tomato sauce, (1lb)
4 x Coarsely ground pepper 1 c Chile salsa, (7oz)
Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green
Peppers and Celery 10 min.. Add meat and cook 10 min or until brown.
Stir in tomatopaste, stewed Tomatoes and Tomato Sauce.
Add chopped Garlic, Chili powder, Salt, dash Oregano, Chile salsa and
jalapeno. Cook 30 min, season to taste with Garlic Salt and Pepper,
then simmer2 1/2 hours. Stir every 10-15 min.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: JIFFY BUTTER PIE CRUST
Categories: Pies Desserts
Servings: 6
2 c All-purpose flour 3/4 t Salt
2/3 c Butter, chilled,into 8 piece 1 ea Yolk of large egg
This rich,all-butter recipe makes two single piecrusts or one double
crust pie;margarine may be substituted for butter,if desired. In a
large bowl,combine flour and salt.With pastry blender or two
knives,cut in butter until mixture resembles coarse crumbs.In small
bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1
tablespoon at a time,over flour mixture;toss with fork to blend
lightly but evenly.Add up to 1 tablespoon water,if necessary,until
dough begins to form a ball.Knead dough gently 2 or 3 times;flatten
into disk shape. TO MAKE SINGLE CRUST:On lightly floured surface,roll
out half dough to 11 to 12" circle(see note);fit into 9" pie
plate;trim, leaving 1" overhang.Dampen underside of hangover with
water; turn under;flute edges or make decorative edging as described
below.Place in freezer 10 minutes.Note:Depending on depth of edge or
type of edging used for crust,you may need up to full recipe dough.Any
unused dough can be frozen,tightly wrapped, for up to 2 months. TO
MAKE DOUBLE CRUST:Roll out dough as for single crust pie; fit into pie
plate;trim.Roll out remaining dough to 11 to 12" circle;fit over top
of pie;trim,leaving 1"overhang.Dampen edges of pastry with water;press
together or turn under; flute edge .Cut vents for steam in center of
top crust. PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above,
or one 10 or 11 ounce package piecrust mix according to package
directions.Roll out half dough;fit into 9" pie plate; prepare single
crust as directed.After fluting,place in freezer 10 minutes.Heat oven
to 425 degrees.Line crust with foil;fill foil with dried beans or
rice.Bake 6 minutes.Remove foil and beans;bake 8 to 10 minutes longer
until pie shell is lightly browned.Cool completely on wire rack before
filling.Makes one 9"pie shell. ROPE EDGE Fit and shape pastry crust as
in Jiffy Butter Crust recipe; trim to leave 1 1/2" overhang.Dampen
overhang with water; roll under to make high standing edge.Press right
thumb into pastry edge at an angle;press and squeeze pastry between
thumb and knuckle of forefinger.Repeat,keeping same angle to make
ropelike edging. LEAF EDGE Fit and shape pastry crust as in Jiffy
Butter Crust recipe, turning edge under.Press flat to rim of pie
plate.With sharp paring knife,cut out 1" oval-shaped leaves from
leftover pastry scraps.Lightly mark veins on leaves.Dampen rim of
pastry crust with water;place leaves in slightly overlapping pattern
around edge;press gently but firmly to adhere. SCALLOPED EDGE Fit and
shape crust as in Jiffy Butter Crust recipe,turning edge under.Place
forefinger of left hand inside crust edge. Using thumb and forefinger
of right hand,pinch around left forefinger to make wide
scallops.Repeat around border,making sure scallops are same size.
BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust
recipe, turning edge under.Press edge flat to rim of pie plate.Roll
leftover pastry into long thin rectangle;cut into long
strips,1/4"wide.Weave strips into one long continuous braid to fit
around rim of piecrust.Brush rim with water;set braid in place;press
gently to adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy
Butter Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at
1/4" intervals, making each cut 3/4" long.Dampen cut edge with
water;fold over each pastry section into triangle,pressing to seal.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Kashmiri Rogan Josh
Categories: Indian Ethnic Easy
Servings: 6
1 T Whole fennel seeds 3 1/4 c Plain yoghurt
6 T Vegetable oil 1 ea 3/4" stick of cinnamon
1/2 t Whole cloves 2 1/2 t Salt
1 pn Asafetida 3 lb Cubed lamb
4 t Paprika 1/2 t Cayenne pepper
1 1/2 t Dried ginger 3 2/3 c Water or beef broth
1/4 t Garam masala
Grind the fennel seeds until find. Put the yoghurt in a bowl and
beat it with a fork until smooth and creamy. Heat the oil in a large
pot over a high flame. When hot, put in the cinnamon and cloves.
A second later, put in the ground asafetida. A second after that,
put in all the meat and the salt. Stir the meat an cook, still on a
high flame for about 5 minutes. Now put in the paprika and cayenne
and give the meat a good stir. Slowly add the yoghurt, a small
amount at a time, stirring the meat vigorously as you do so. Add all
the yoghurt this way. Keep cooking on high heat until all liquid
has boiled away and the meat pieces have browned slightly. Add
the fennel and ginger. Give the meat some more good stirs. Now put
in the water or broth, cover so as to leave the lid very slightly
ajar, and cook on medium heat for 30 minutes. Cover completely and
cook on low heat for another 45 minutes or until meat is tinder.
Stir a few times as the meat cooks, making sure that there is
always some liquid in the pot. Remove the lid and add the garam
masala. You should have a thick, reddish brown sauce. If it is
too thin, boil away some of the liquid.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: KATHY HIRDLER'S FIRE CAMP CHILI
Categories: Chili
Servings: 120
100 lb Pinto beans 48 x Onions, large, chopped
4 c Jalapeno chiles with juice 40 lb Meat (ham, sausage, pork,
1 x Bacon, ground beef, etc) 4 c Chili powder
1 x Salt to taste
Soak Beans overnight, then raise to a bOil on high heat.
Add all ingredients and simmer until tender (about 6 hours).
Add Water as necessary. Stir occasionally. Makes 60 gallons.
Winner, 1987 World Championship
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: KENTUCKY APPLE FESTIVAL APPLE PIE
Categories: Pies Desserts
Servings: 6
1/3 c Shortening 1/3 c Butter
2 c Flour 1/3 c Boiling water
1/2 t Salt 1/2 t Baking powder
1 x -------------f-------------- 7 ea Granny smith apples
1 t Cinnamon 1 1/2 T Butter
3/4 to 1 c sugar Crust: Mix shortening,1/2 cup butter and flour.Add
boiling water,salt and baking powder.Mix well.Separate into 2 balls;
place between 2 pieces of wax paper;roll. Filling: Peel,core and slice
apples.Lightly mix cinnamon and sugar with the apples.Heap into pastry
lined pie pan and dot with 1 1/2 tbsp. butter.Cover with topping
crust;slit to allow steam to escape.Bake 60 to 75 minutes @ 425
degrees.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: KENTUCKY REBEL PIE
Categories: Pies Desserts
Servings: 6
1 ea Stick melted butter 1 c Sugar
1 c White corn syrup 4 ea Eggs
2 T Bourbon 1 ea Unbaked pie shell
1/2 c Chocolate chips 1 c Pecans or walnuts
Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate
chips on top;pat down with spatula.Top with pecans or walnuts.Bake 45
minutes @ 350 degrees.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Ketchup
Categories: Tomatoes Peppers Vegetables
Servings: 6
4 ea Gallons ripe tomatoes 2 ea Onions
5 ea Stalks celery 2 ea Green peppers
3 c Granulated sugar 2 c Apple cider vinegar
1/4 t Ground cloves 1/2 t Allspice
1/2 t Cinnamon 3 T Salt
Cut top stem ends off of the tomatoes and peppers. Rinse all the
vegetables. Cook tomatoes, onions, celery and peppers together until
soft and mushy. Force through a food press or very fine strainer.
Place the strained mixture in a soup kettle and add the remaining
ingredients. Boil 10 minutes. Pour into hot, sterilized jars and
seal. Makes about 6 Pints.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Kiffles
Categories: Cookies Desserts
Servings: 5
2 c Flour, (heaping) 3 T Sugar
1 T Sour cream, heaping 1 c Butter
3 ea Egg yolks 1 c Prune butter
Cream butter, sour cream, and sugar. Add egg yolks, then flour.
Knead with hands until well blended, adding a little more flour if
needed. Divide dough into 6-8 sections, pat each into a flat piece,
then chill. Roll out, between waxed paper, each section like a pie
crust. Cut with a sharp knife - 4 cross cuts to make 8 triangles. Drop
1/2 teaspoon of prune butter onto each triangle, roll up starting at
wide end. Put on greased cookie sheet. Bake 375 degrees or till light
brown. If desired, sprinkle with powdered sugar. Even though these
have very little sugar, they are fabulous. They even give Kolaches
some stiff competition.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Killer Salza (HOT,HOT,HOT)
Categories: Sauces
Servings: 4
2 pk Dried chile pequins * 1 t Cumin (crushed)
1/2 t Salt (optional) 2 ea Cloves garlic (3 if wanted)
1 t Oregano 1 c Tomato juice(can use upto 2)
* Or other hot peppers. NOTE: Add juice of one lemon if you are
canning.
~---------------------------------------------------------------------
~---- Soak The chile pequins 3 to 4 hours in vinegar to cover; drain.
Throw into the blender with all other ingredients and blend well. Let
set in the refrigerator to cool off. NOTE: Peppers, so watch out.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: KitchenAid Pie Pastry
Categories: Pies
Servings: 2
2 1/4 c Flour, all-purpose 3/4 c Shortening, well chilled
2 T Butter or margarine, chilled 5 T Or 6 water, well chilled
Sift flour and salt into bowl. Cut shortening and butter into 4 to 5
pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir
Speed and cut shortening into flour until particles are size of small
peas, about 30 seconds. Add water, a tablespoon at a time, until all
particles are moistened. Use only enough water to make pastry form a
ball. Watch dough closely as over mixing will result in a tough
crust. Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness
between pieces of waxed paper. Fold pastry into quarters; ease into
pie plate and unfold, pressing firmly against bottom and side. Trim
and crimp edges. Fill and bake as desired. Yield: Two 8 or 9-inch
single crust or one 8 or 9-inch double crust. For Baked Pastry Shell:
Prick sides and bottom with fork. Bake at 450F for 8 to 10 minutes
until light brown. Cool completely before filling. HINT: I also chill
the wax paper and rolling pin. KITCHENAID COOK BOOK - jean hores
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Kolaches (or Kolacky)
Categories: Cookies Desserts
Servings: 5
1 c Butter 1 c Creamed cottage cheese
2 c Flour 1/4 t Salt
1 c Fruit filling (see below) 1 x -----pineapple filling------
1 c (9 oz can) crushed pineapple 1/3 c Sugar
1 T Cornstarch 1 x ------apricot filling-------
1 c Chopped dried apricots 1/4 c Sugar
2 T Butter 1/8 t Cinnamon
These are very simple, but you will find NO better cookie anywhere!
On the down side, they do require advanced preparation (overnight is
best). Included are a couple of filling recipes, but a can of
pre-made will work too. (Apricot is best) When rolling out dough,
try to keep it as chilled as possible. To cream the cottage cheese, it
helps if you have a food processor or blender, but a fork and a strong
arm will do in a pinch. Mix ingredients and chill at least 6 hours.
Roll to 1/4" thickness. Cut into 2 or 3 inch squares, and place
filling or preserves in center of square. Bring corners over filling
and seal together. Bake at 350 - 25 to 30 minutes. Remove and dust
with powdered sugar. Pineapple Filling: Combine ingredients in sauce
pan, cook stirring constantly until thickened. Cool. Apricot
Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes
more. Remove from heat and add butter and cinnamon. Cool.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Kraut Burgers (Bierochen)
Categories: Hamburger Beef Vegetables
Servings: 4
1 lb Lean ground beef 1 ea Large onion, finely chopped
3 T Shortening 2 ea Loaves frozen bread dough*
1 ea Sm. head of cabbage shredded 1 x Salt & pepper to taste
* Or substitute your favorite 2 loaf bread dough recipe.
~---------------------------------------------------------------------
~--- Melt Shortening in skillet. Add beef, cabbage and onion. Cook
until cabbage is nearly done. Do not brown. Drain, salt and pepper
to taste. Roll bread dough, which has risen once to 1/4-inch thick.
Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each
square; bring corners together and pinch sides shut. Let rise 2o
minutes. Bake at 375 Degrees F. for about 20 minutes or until brown.
Brush tops with melted butter as the dough cools.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lamb Chops Korabiak
Categories: Lamb Main dish Easy
Servings: 4
1/4 c Butter 1 x Garlic powder
10 ea Mushrooms sliced 1 x Salt and pepper
3 ea Green onions sliced 1 c Dry red wine
4 ea Lamb chops 1/2 t Rosemary
Melt half of butter in large skillet over medium high heat.
Add mushrooms and onions and saute until tender, about 5 to 10
minutes. remove and keep warm. Melt remaining butter in same skilled
over medium high heat. Sprinkle chops with rosemary, garlic powder
and salt and pepper. Add to skillet and saute until browned on
both sides about 5 minutes. Reduce heat to medium and continue
cooking until tender. Transfer lamb chops to heated platter. Pour
wine into skilled and cook over medium high heat, scraping up any
browned its clinging to bottom of pan, until liquid is reduced by
about 1/3. Spoon vegetables over chops and top with sauce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Bad
Categories: Indian Spicy Entertain
Servings: 6
1 t Saffron threads 2 c Unflavored yoghurt
2 t Caraway seeds 2 t Salt
1/4 c Ghee (or melted butter) 4 ea 1 in stick of cinnamon
1/2 t Cardamom seeds 6 ea Whole cloves
2 c Chopped onions 3 ea Cloves garlic, chopped
2 t Chopped fresh ginger 1/2 t Ground red chili pepper
2 c Coconut milk 3/4 c Boiling water
1/2 c Cold water
2 lb cubed lamb 1/2 c unsalted almonds
Drop the saffron threads into a small bowl or cup, add 1/3 of
the boiling water and soak for at least 10 minutes. Pour the
saffron and its soaking liquid into a deep bowl and stir in the
yoghurt, caraway seeds and salt. Add the lamb and turn it about
with a spoon until all the pieces are evenly coated. Marinate the
lamb at room temperature for about 30 minutes. Meanwhile, combine
the almonds and the rest of the boiling water in a bowl, and soak for
10 minutes. Pour the almonds and their soaking water into a blender
and blend until you have a smooth paste. Set aside. In a heavy
casserole, heat the ghee over moderate heat until fairly hot. Add
the cinnamon, cardamom, and cloves, stir for a minute or so, then
add the onions, garlic and ginger. Lifting and turning them
constantly, fry for 7 to 8 minutes until the onions are soft and
golden brown. With a slotted spoon, remove the lamb from the marinade,
add the meat to the casserole, and stir over moderate heat until it
browns evenly. Stir in the marinade and the cold water, then add
the almond puree and red pepper and cook for 10 minutes stirring
occasionally. Pour in the coconut mild, bring to a boil, and
simmer partially covered for 20 minutes, or until the lamb is
tender. To serve, discard the cinnamon and cloves, mound the lamb
attractively on a deep heated platter, and pour the sauce over it.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lamb with Cashew-Nut Curry (Korma)
Categories: Indian Main dish Spicy
Servings: 4
1/4 c Unsalted cashews 3 ea Dried hot red chilies
2 ea In piece of stick cinnamon 1 ea Ginger, 1" cube of fresh
1/4 t Cardamom seeds 3 ea Whole cloves
2 ea Large garlic cloves peeled 2 T Poppy seed (white)
1 T Coriander seeds 1 t Cumin seeds
1/2 t Saffron threads 6 T Ghee (or melted butter)
1 c Chopped onion 2 t Salt
1/2 c Unflavored yoghurt 1 1/2 lb Lamb cut into 2" cubes
2 T Finely chopped coriander 1 T Lemon juice
1/4 c Boiling water 1 c Cold water
To make the masala, combine the cashews, chilies, ginger and the
cold water and blend at high speed for 1 minutes. Add the
cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and
cumin. Blend again until the mixture is completely pulverized. Set
the masala aside. Place the saffron in a small bowl, pour in boiling
water and let soak for at least 10 minutes. In a heavy skillet heat
the ghee over moderate heat until a drop of water flicked into it
sputters instantly. Add the onions and, stirring constantly, fry
for 7 or 8 minutes, until soft and golden brown. Stir in the salt
and the masala, then add the yoghurt. Stirring
occasionally, cook over moderate heat until the ghee lightly films
the surface. Add the lamb, turning it about with a spoon to coat the
pieces evenly. Squeeze the saffron between your fingers, thin stir it
and its soaking liquid into the skillet. Reduce the heat to low,
cover tightly, and cook for 20 minutes, turning the lamb cubes
over from time to time. Scatter 1/2 of the fresh coriander over the
lamb and continue cooking, tightly covered for 10 minutes more, or
until the lamb is tender. To serve, transfer the entire contents
of the skillet to a heated platter, and sprinkle the top with
lemon juice and the remaining fresh coriander.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lamb with Spinach (Dilli Ka Saag Gosht)
Categories: Indian Main dish Spicy
Servings: 6
8 T Vegetable oil 1/4 t Black peppercorns
6 ea Whole cloves 2 ea Bay leaves
6 ea Cardamom pods 2 ea Medium onions finely chopped
6 ea Garlic cloves chopped 1 ea Inch cube of ginger chopped
2 lb Cubed lamb 2 t Ground cumin
1 t Coriander seeds 1/4 t Cayenne pepper
2 t Salt 5 T Plain yogurt well beaten
2 lb Fresh spinach chopped 1/4 t Garam masala
Heat the oil in a large pot over a medium-high flame. When hot, put
in the peppercorns, cloves, bay leaves, and cardamom pods. Stir
for a second. Now put in the onions, garlic and ginger. Stir and
fry until the onions develop brown specks. Now add the meat, ground
cumin, ground coriander, cayenne pepper, and 1q/2 of the salt.
Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir
and fry for a minute. Keep doing this until all yogurt has been
incorporated. The meat should also have a slightly browned look.
Add the spinach and the remaining salt. Stir to mix. Keep
stirring and cooking until the spinach wilts completely. Cover
tightly and simmer on low heat for about 1 hour or until meat is
tender. Remove the lid and add the garam masala. Turn the heat to
medium. Stir and cook another 5 minutes until most of the water
in the spinach disappears and you have a thick, green sauce.
Remove the whole spices and serve.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Layered Mexican Dip
Categories: Sauces Appetizers
Servings: 10
16 oz Refried beans, 1 cn 1 c Yogurt
1/2 pk Taco seasoning 3 ea Avacodos (can use 4) *
1 c Sour cream 1 x Grated cheddar cheese
1 x Finely chopped tomatoes
* Mash avocados with lemon juice to prevent darkening.
~---------------------------------------------------------------------
~---- Layer refried beans on bottom of a quich dish or other flat
sided dish. Then layer the avocados; mix yougurt and sour cream with
taco seasoning for next layer. Top with grated cheese. Last layer is
chopped tomatoes. Serve with dipping chips.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: LD's Homade Mayonnaise
Categories: Sauces
Servings: 4
2 ea Large eggs 1 t Dry mustard
4 T Apple cider vinegar 1 T Seasoning salt
1 1/2 c Vegetable oil
Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil
very slowly (steady flow) while blender continues to run. Might need
to stir toward end of adding oil. Makes 1 Pint
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lemon Asparagus and Carrots
Categories: Low-cal Vegetables
Servings: 6
1/2 lb Carrots; small 8 oz Asparagus spears, frozen
1 x Lemon pepper (dash) 1/8 c Lemon juice
PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg
Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer
basket above boiling water. Cover and steam about 15 minutes or till
crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook
frozen asparagus spears according to package. Rinse asparagus in cold
water; drain. Cover and chill drained carrots and asparagus. To
serve, arrange carrots and asparagus on a platter. Sprinkle with a
little lemon juice and lemon pepper. BETTER HOMES AND GARDENS
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lemon Chicken
Categories: Oriental Main dish Ethnic
Servings: 4
1 T Vegetable oil 1 t Cornstarch dissolved in
2 t Soy sauce 1/2 t Sherry
1 t Vegetable oil 4 ea Boned chicken breasts halves
1 x Flattened 1/2" thick 1 x Vegetable oil
2/3 c Bean sprouts 1 x Cornstarch
2/3 c Snow peas sliced thinly 3/4 c Water
1/2 c Water chestnuts sliced 3 T Sugar
1 x Tomato wedges, lemon 2 T Catsup
1 x Slices, green onion slices 1 ea Lemon juiced
1 x And crushed almonds 1 pn Salt
For marinade: Combine first 4 ingredients in small bowl. Rub
over chicken, allowing excess to drain off. Coat lightly with
cornstarch. Refrigerate at least 30 minutes. For lemon sauce:
Combine first 6 ingredients in a small sauce pan and bring to boil
over medium high heat, stirring occasionally. Add dissolved
cornstarch and stir until slightly thickened. Keep warm. Heat 1/2
in of vegetable oil in large skillet over medium high heat. Fry
chicken until golden brown on both sides. Drain, then cut into 3/4
inch wide strips. Set aside and keep warm. Wipe out skillet, add
small amount of vegetable oil and heat over medium high heat. Add
bean sprouts, snow peas, bamboo shoots and water chestnuts and
stir fry until crisp-tender. transfer to heated platter. Top with
chicken and spoon lemon sauce over. Garnish with tomato wedges,
lemon slices, green onions and almonds.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: LEMON CHIFFON PIE
Categories: Pies Desserts
Servings: 8
1 ea Deep dish pie shell,baked 1 t Unflavored gelatin
1/4 c Water 3 ea Large eggs,separated
1 c Sugar 1/2 c Lemon juice
2 t Grated lemon peel 3 ea Drops yellow food coloring
1 c Whipped topping,thawed 1 x Chocolate shavings,garnish
1 x Lemon slices,garnish
Soak gelatin in water.In double boiler over gently simmering water,
beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until
mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and
food coloring.Stir well.Cool in refrigerator about 1/2 hour until
slightly thickened.Beat egg whites with 1/2 cup sugar;fold into lemon
mixture.Fold in whipped topping.Spoon into baked pie crust.Refrigerate
2 to 3 hours before serving.garnish with chocolate shavings and lemon
slices.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lemon Ice Cream
Categories: Desserts
Servings: 12
3 ea Large egg yolks 14 oz Sweetend condensed milk
1/2 c Lemon juice 1 x Yellow food coloring (opt.)
2 c Whipping cream
Whip Whipping Cream and set aside. In large bowl, beat egg yolks, stir
in sweetened condensed milk (not evap- orated milk), lemon juice and
food coloring if desired. Fold in whipped cream. Por into 9 x 5-inch
loaf pan or other 2-qt containier. Cover, freeze 6 hours or until
firm. Serve with warm Blueberry 'N' Spice Sauce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: LEMON PIE
Categories: Pies Desserts
Servings: 6
1 1/2 c Sugar 4 T All-purpose flour
4 T Cornstarch 1/2 t Salt
2 c Boiling water 4 ea Egg yolks
1/3 c Lemon juice 1 x Grated rind of 2 lemons
1 ea 9" baked pie shell
Mix sugar,flour,cornstarch and salt together.Add the boiling
water,stirring constantly,using high heat until mixture begins to
thicken.Then cook on a low heat until thick.Add beaten egg yolks.Cook
2 minutes longer on low heat.Add the lemon juice and rind.Cool.Pour
into previously baked pie shell.Cover with meringue (recipe
above).Makes one 9" pie.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: LEMON PUDDING PIE
Categories: Pies Desserts
Servings: 6
1 c Granulated sugar 3 ea Large egg yolks at room temp
4 T Butter, softened 1/2 stk 1/3 c Squeezed lemonjuice,strained
2 t Finely grated lemon rind 3 T Plus 2 teaspoons flour
1 c Light cream-room temperature 2 ea Large egg whites at room tem
1 x Pinch cream of tartar 1 ea Fully baked 9" pie shell
Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2
additions,beating 1 minute after each portion added.Blend in the egg
yolks,1 at a time,beating well after each addition.Beat in the lemon
juice and rind;beat in flour and cream. Beat egg whites on moderately
high speed in small deep bowl until frothy.Add cream of
tartar;continue beating until soft peaks form.Add remaining 1/4 cup
sugar;beat until firm but moist peaks form.Stir in small spoonful of
the egg whites into lemon mixture; then fold in remaining egg whites.
Gently,pour filling into baked pie shell.Bake @ 400 degrees 10
minutes,reduce oven temperature to 350 degrees and continue baking
about 25 minutes or until top is well risen and firm to the touch.
Transfer to cooling rack.Cool completely;then refrigerate 6 hours
before serving.Makes one 9" pie.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lemon-Tarragon Dip
Categories: Appetizers Dips Vegetables
Servings: 4
4 t Fresh tarragon; chopped, or 4 t Dried tarragon; crushed
1 t Lemon juice 1 c Mayonnaise
2 t Capers
Mix all the ingredients, blending well. Cover and chill. Makes about
1 1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Turkey, French Bread,
Fennel, Yellow Zucchini, Carrots
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: LIBBY'S FAMOUS HOMEMADE PUMPKIN PIE
Categories: Pies Desserts
Servings: 6
2 ea Eggs,slightly beaten 1/4 t Ground cloves
1 3/4 c (16 oz) solid pack pumpkin 3/4 c Sugar
1/2 t Salt 1 t Ground cinnamon
1/2 t Ground ginger 1 1/2 c Milk, evaporated 12 oz
1 ea 9" unbaked pie crust 1 pk Ready-whip topping
Preheat oven to 425 degrees.Combine filling ingredients in order
given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350
degrees.Bake an additional 45 minutes or until knife inserted near
center comes out clean.Cool;garnish with ready-whip topping.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Linguine Tuna Salad
Categories: Salads Fish
Servings: 6
7 oz Linguine, broken in half 1/4 c Lemon juice
1/4 c Vegetable oil 1/4 c Chopped green onions
2 t Sugar 1 t Italian seasoning
1 t Seasoned salt 12 1/2 oz Tuna, drained
10 oz Green peas, frozen 2 ea Med. firm toamtoes, chopped
* Thaw peas before using in this salad.
~---------------------------------------------------------------------
~---- Cook Linguine according to package directions, drain.
Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar,
Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add
remaining ingredients; mix well. Cover; chill to blend flavors.
Serve on lettuce leaves and garnish as desired. Refrigerate
leftovers.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Linguine with White Clam Sauce
Categories: Pasta Main dish Easy
Servings: 4
2/3 c Margarine 1/4 t Basil
1/3 c Olive oil 1/4 t Oregano
3 ea Cloves garlic 1/4 t Salt
3 ea (8 oz) cans minced clams dra 1/3 c Finely chopped parsley
1 lb Linguine
Melt margarine in saucepot; add oil; heat. Saute garlic and clams
in hot oil mixture over medium heat for 2 to 3 minutes. Stir in
parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes.
Cook linguine according to package directions; drain well. Return to
pot; add sauce; toss lightly. Serve with grated Parmesan cheese.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lisa's Tartar Sauce
Categories: Cajun Sauces
Servings: 10
4 c Mayonnaise 1 c Parsley, chopped fine
1 c Sweet relish,chopped&drained 1 x Dash, lea & perrins
1 c Chow chow (sour)drained 1 x Bunch green onions, chopped
1 x Louisiana hot sauce (dash) 1 ea Medium onion, chopped fine
Mix all ingredients well and refrigerate ovedrnight for best flavour.
This can be used on all seafood. Tastes good also, to. Sauce can be
stored in the refrigerator for some time. Justin Wilsons "Outdoor
cooking With Inside Help"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lois's Magic Lemon Pie
Categories: Pies
Servings: 8
1 x -------lemon filling-------- 15 oz Sweetened condensed milk
1/2 c Lemon juice 1 t Lemon zest
2 ea Egg yolks 1 x ----------meringue----------
2 ea Egg whites 1/4 t Cream of tartar
4 T Sugar 1 x ----graham cracker crust----
18 ea Graham cracker squares 1/4 lb Butter or margarine
1/3 c Sugar 1/8 t Cinnamon
Thoroughly mix crust ingredients and pack into a nine inch pie pan.
Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven
temperature to 325 degrees. In a mixing bowl, combine condensed milk,
lemon juice, lemon zest and egg yolks. Stir until mixture thickens.
Pour into cooled crust. Add cream of tartar to the egg whites and
beat until almost stiff. Add sugar gradually, beating until stiff and
glossy but not dry. Pile lightly on pie filling. Bake at 325 until
lightly browned, about 15 minutes. Cool thoroughly. Enjoy! Hint:
try to get the crust thickness very even and not too thick.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lone Star Steak Sauce
Categories: Sauces
Servings: 4
1/2 c Butter 2 T Worcestershire sauce
3/4 t Black pepper 2 ea Drops tabasco
1/2 c Lemon juice 1 ea Sm. clove garlic, minced
1/2 t Dry mustard 1 x Salt to taste
Combine all ingredients, heat until butter melts. Broiler juices may
be added. Serve with Steak Salt.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Los Venganza Del Almo Chili
Categories:
Servings: 10
1 T Oregano 10 ea Garlic cloves, fine chopped
2 T Paprika 1/2 c Wesson oil or kidney suet
2 T Msg 1 t Mole (powdered) *
11 T Gebhardt's chili powder 1 T Sugar
4 T Cumin 2 t Coriander seed
4 T Beef bouillon, crushed 1 t Louisiana red hot sauce
36 oz Old milwaukee beer 8 oz Tomato sauce
2 lb Pork, cubed 1 T Masa harina flour
2 lb Beef, chuck, cubed 4 ea Onions, large, fine chopped
6 lb Beef, ground, rump
* also called mole poblano
In a large pot, add Paprika, Oregano, MSG, chili powder, Cumin, Beef
bouillon, Beer and 2 cups water. Let simmer.
In a separate skillet, brown meat in 1 lb . or 1 1/2 lb . batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.
Saute chopped onion and garlic in 1 T . oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
Sugar, Coriander seed, hot sauce and Tomato Sauce. Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.
Makes 1 pot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Low Calorie Lemonade
Categories: Beverages
Servings: 4
3 1/4 c Cold water 1/2 c Lemon juice
1 x Sugar substitute *
* Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to
taste.
~---------------------------------------------------------------------
~---- Combine ingredients; mix well. Serve over ice. Garnish as
desired.
~---------------------------------------------------------------------
~---- TO MAKE 1 SERVING: Combine 3/4 cup cold water, 2 tablespoons
lemon juice, and 1 to 2 envelopes or 1/2 teaspoon liquid sugar
substitute. Serve over ice and enjoy.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Luau Pork Teriyaki
Categories: Meats Barbeque
Servings: 4
1 1/2 lb Pork, lean boneless 1 c Pineapple, sliced in syrup
1/2 c Teriyaki sauce 1/4 ea Green onion, finely chopped
1/2 t Ground ginger 1/4 ea Garlic powder
1 c Rice, raw
Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserv-
ng all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and
arlic powder: pour over Pork and pineapple. Cover and refrigerate at
east 1 hour. Meanwhile, cook rice according to package directions nd
prepare grill. Remove Pork from marinade and grill about 5 inches rom
hot coals for about 5 minutes on ea ch side or until completely ooked.
Pour pineapple and remaining marinade into large skillet. ring to a
bOil. Remove from heat and serve Pork with Sauce and ineapple over
rice.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Make-ahead Gazpacho
Categories: Vegetarian Soups
Servings: 6
2 c Vegetable stock 2 c Tomato juice
2 T Lemon juice 2 T Green taco sauce
1 t Sugar 1/2 t Garlic salt
1/8 t Pepper 1 x Cucumber *
1 x Green pepper 4 x Large tomatoes ***
3 x Green onions ****
* Cucumber, peeled, seeded, and coarsley chopped ** Green
pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped
**** Green onions (including tops) thinly sliced In a 3-quart pan
over medium heat, combine stock, tomato juice, lemon juice, taco
sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a
boil. Stir in cucumber, green pepper, tomatoes, and onion; bring
mixture, uncovered to a boil again. Remove from heat and cool. Cover
and refrigerate until well chilled. Serving size: 1 cup Per serving:
3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories.
An easy make-ahead soup to begin a meal with.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: MALT SHOP PIE
Categories: Pies Desserts
Servings: 8
1 ea Ready crust graham cracker p 1 pt Vanilla ice cream,softened
1 pk 8 oz. container frozen whipp 8 oz Whoppers candy
1 x Additional whipped topping f
Combine softened ice cream and whipped topping until well blended.
Reserve 8 whole Whoppers for garnish,crush remaining Whoppers.Add 1
cup crushed candy to the ice cream mixture;reserve remaining 1/2 cup
of crushed candy.Spoon ice cream mixture into pie crust.Top with
reserved crushed candy and freeze 4 hours.To serve,garnish with
whipped topping and 8 whole Whoppers.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: MAPLE APPLE PIE
Categories: Pies Desserts
Servings: 6
1 x -------------c-------------- 2 c Unbleached flour
1/2 t Baking powder 1 t Salt
2/3 c Crisco shortening 1 T Maple syrup
1 x ----------apple f----------- 7 c Apples, peeled and sliced
3/4 c Maple syrup 2 T Cornstarch
1 x -----------nut m------------ 1/2 c Chopped pecans
2 T Maple syrup 1 t Butter
7 to 8 T cold water Preheat oven to 375 degrees.For crust,combine
flour,baking powder and salt in large mixing bowl.Cut in Crisco
shortening with pastry blender or 2 knives until mixture is
uniform.Sprinkle water in,1 tbsp. at a time,until dough forms a
ball.Divide dough into 2 equal parts. On lightly floured surface,roll
bottom crust into circle 1/8" thick and 1/2" larger than and inverted
9" pie plate.Gently,ease crust into greased plate,being careful not to
stretch dough.Trim edge even with plate. For filling,microwave apple
slices on high for 2 minutes.Stir; repeat procedure twice or until
apples begin to soften.Set aside. In separate microwaving bowl,combine
maple syrup and cornstarch. Microwave 2 minutes;stir.Repeat procedure
until mixture starts to thicken.Add the thickened mixture to
apples.Toss lightly until apples are well coated;set aside to
cool.Spoon cooled Apple filling into unbaked pastry shell. For nut
filling,combine pecans,syrup and butter in microwaving bowl.Microwave
on high 1 minute,stir and continue to microwave an additional minute
on medium setting.Stir to break up mixture. Spread nut mixture on top
of apple filling. On lightly floured surface,roll out top crust the
same as bottom.Carefully,lift top crust onto filled pie;trim 1/2"
beyond edge of pie plate.Fold top edge under crust.Crimp edges or
flute as desired.Slit top crust with knife to allow steam to
escape.Bake @ 375 degrees for 60 minutes or until apples start to
bubble.Brush top of pie with maple syrup;continue to bake and
additional 5 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: MAPLE PECAN PUMPKIN PIE
Categories: Pies Desserts
Servings: 8
1 x -----------shell------------ 1 ea 15 oz. pkg. pie crust
1 t Flour 1 x ----------filling-----------
1/2 c Sugar 1 t Cinnamon
1/2 t Salt 1/4 c Raisins
1/4 c Chopped pecans 2 c 16 oz. cans pumpkin filling
1 1/2 c Evaporated milk 1 t Maple syrup
2 ea Eggs,slightly beaten 1 x ----------topping-----------
1 c Whipping cream 2 T Powdered sugar
1/2 t Maple syrup 1 x Ecan halves
Prepare pie crust,according to package directions,for one crust
pie.Refrigerate remaining pie crust for later use.Heat oven to 425
degrees.Place prepared crust into a 10" tart pan with removable or a
9" pie pan.Press in bottom and up sides of pan. Trim edges,if
necessary. In a large bowl,combine all filling ingredients;blend well.
Carefully,pour into pie crust lined pan.Bake for 40 to 50 minutes or
until knife inserted in center comes out clean.Cool.In a small
bowl,beat cream until soft peaks form.Blend in powdered sugar and
maple flavor;beat until stiff peaks form.Spoon or pipe over
filling.Garnish with pecan halves.Store in refrigerator.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: MARGO KNUDSON'S CHILI
Categories: Chili Spicy
Servings: 6
2 x Onions, med chopped 1/2 t Chili powder,hot new mexico
6 x Garlic cloves, approx. 1/2 oz Cumin
2 T Kidney suet or lard 1/2 t Coriander (optional)
2 oz Gebhardt's chili powder 6 oz Tomato sauce
1/2 oz Regular dark chili powder 1/2 c Oregano tea *
3 lb Beef cubed or coarse ground 1/2 oz Salt
1 c Beef broth 1/4 t Pepper, cayenne (if needed)
3 oz Pork sausage bulk 1 x Tabasco sauce, dash
1 x Green chili, med, minced
* 1 T. Oregano steeped in hot Water 30 min.)
Saute Onions and Garlic, Minced in suet about 3 minutes. Add
Gebhardt's and regular Chili powder. Mix well.
Brown Beef in another pan, a pound at a time, adding white Pepper
while browning. Add meat to Onions and spices, using a little broth
to keep from sticking.
Saute sausage and Green Chili Pepper together 2 minutes. Add to the
pot along with meat and Onions. Cook 15 minutes.
Add New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and
remaining broth. Mix well and cook for 30 minutes.
Add Oregano tea (strained). Cover and cook over low heat about 2
hours or until meat is tender, stirring occasionally.
During the last 20 or 30 minutes add Salt, Pepper, Cayenne and
Tabasco, if needed.
LaVerne Harris, aka Nevada Annie, Winner 1978
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mariachi Beefballs And Rice
Categories: Beef Meats
Servings: 6
2 lb Ground beef 1 c Crushed corn chips
1/2 c Milk 1 ea Large egg, slightly beaten
2 t Salt 2 1/2 T Unbleached flour
2 T Butter or margarine 2 c Sliced onion
1 ea Clove garlic, crushed 1 t Chili powder
1/4 t Powdered cumin 19 oz Tomatoes, undrained
4 oz Green chilies, drained, 1 cn 1/2 c Sliced ripe olives
1 x Mexican rice
In large bowl, lightly combine ground beef with corn chips, milk, egg
and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs,
using 2 Rounded Tablespoons meat mixture for each. Lightly roll
meatballs in 2 T Flour, coating completely. In large frying-pan, cook
meatballs in hot butter, half at a time, stirring until evenly
browned. Remove meatballs from frying-pan as they are browned. In
same frying-pan, cook onion and garlic about 5 minutes, stirring
occasionally. In small bowl, combine remaining 1/2 T flour and 1 t
salt, chili powder and cumin. Stir into onions. Add tomatoes, green
chilies and olives. Bring to a boil, stirring constantly; reduce
heat, cover tightly and cook slowly for 30 minutes. Add meatballs to
tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover
and continue cooking slowly 10 minutes. Serve meatballs and sauce
over hot Mexican Rice. Mexican Rice: 1 Pint Dairy Sour Cream
1/2 lb Monterey Jack Cheese, 4 Oz (1 cn) Chopped
Green cut into stripes 3 Cups Cooked Seasoned
Rice Cheese Combine sour cream, chilies and salt.
in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour
cream-chili mixture and 1/2 cheese strips. Repeat layers and top with
remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25
minutes. Sprinkle with Parmesan cheese and top with meatballs and
sauce. Continue baking for 5 minutes or until cheese melts.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Marinated Beef Province Style
Categories: Beef Marinade Main dish
Servings: 6
1/4 lb Bacon 2 lb Round steak
2 ea Cloves garlic 2 T Chopped parsley
1 pn Ground cloves 1 pn Allspice
3 T Red wine vinegar 2 1/2 c Red wine
6 ea Medium onions 6 ea Medium carrots
1 x Salt & pepper to taste 3 T Oil
2 T Brandy 1 pn Thyme
1 ea Sprigs parsley 1 pn Rosemary
1 ea Small orange
Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the
garlic, using the tip of a firm knife, in a pinch of salt on the
chopping board, or use a garlic press; blend with the chopped
parsley, cloves, and allspice. Put the meat into a dish, and add
the wine vinegar, wine, and garlic spice mixture. Peel and
thinly slice one third of the onions and carrots, add to the
marinade with a little salt and pepper. Leave for at least 12 hours
turning occasionally. Peel the remaining onions and carrots, quarter
the onions but leave the carrots whole. Heat the oil in a large
heavy skillet, fry the diced bacon and quartered onions until
golden brown, and spoon into a casserole. Remove the meat from
the marinade, drain well. Brown meat in the oil remaining in the
pan and add to the onions. Pour the marinade liquid and vegetables
into the skillet and stir well to absorb the last of the oil. Add
the whole carrots, brandy, and herbs. Cut the zest from the orange
and squeeze a little orange juice and add this and the zest to the
sauce. Season the sauce with a little salt and pepper. Pour over the
meat and onions, cover the casserole. Cook in the center of a slow
(350 d F) for 2 1/4 hours. To serve, remove the garni. This
dish is particularly good when served with spaghetti, macaroni, or
noodles, topped with butter, grated cheese and a little chopped
parsley.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Marinated Ginger Chicken
Categories: Main dish Poultry
Servings: 4
1 ea 2 1/2-3 lb frying chicken 1/2 c Lemon juice
1/2 c Vegtable oil 1/4 c Imported soy sauce
1 t Grated ginger root or 1 T Ground ginger
1 t Onion salt 1/4 t Garlic powder
NOTE: When making this recipe, it tastes much better if you find
sources
~---------------------------------------------------------------------
~---- Cut chicken in to serving parts if not already in that form.
Place chicken in shallow baking dish. In small bowl, combine
remaining ingredients; pour over chicken. Cover, refrigerate 4 hours
or overnight, turning occasionally. Grill or broil as desired,
basting frequently with marinade. Refrigerate leftovers
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: MARSHMALLOW MERINGUE PIE
Categories: Pies Desserts
Servings: 6
6 c Apples 1 T Lemon juice
1/2 c Sugar 1/4 c Flour
1/2 T Cinnamon 3 ea Egg whites
1 ea 7 oz. jar marshmallow cream
On lightly floured surface,roll pastry to a 12" circle.Place in a 9"
pie plate,turn under edge;flute.Drizzle apples with lemon juice.Toss
with combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450
degrees for 35 minutes.Reduce oven temperature to 350 degrees.Beat egg
whites until soft peaks form.Gradually,add marshmallow cream,beating
until stiff peaks form.Spread over apples,sealing to edge.Bake 10
minutes or until meringue is slightly browned.Cool and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mary Rogers's Sourdough Biscuits
Categories: Breads
Servings: 4
1/2 c Active starter 1 c Milk
2 1/2 c Flour 1/3 c Lard or shortening
1 T Sugar 3/4 t Salt
2 t Baking powder 1/2 t Baking soda
1/4 t Cream of tartar
At bedtime make a batter of the half cup of starter, cup of milk, and
1 cup of the flour. Let set overnight if the biscuits are wanted for
breakfast. If wanted for noon, the batter maybe mixed in the morning
and set in a warm place to rise. However, unless the weather is real
warm, it is always all right to let it ferment overnight. It will get
very light and bubbly. When ready to mix the biscuits, sift together
the remaining cup and a half of flour and all other dry ingredients
except the baking soda. Work in the lard or shortening with your
fingers or a fork. Add baking soda dissolved in a little warm water
to the sponge and then add the flour mixture. Mix into a soft dough.
Knead lightly a few times to get in shape. Roll out to about 1/2 inch
thickness or a little thicker,and cut with a biscuit cutter. Place
close together in a 9 x 13-inch pan, turning to grease tops. Cover and
set in a warm place to rise for about 45 minutes. Bake in a 375
degree oven for about 30 to 35 minutes. Leftovers are good split and
toasted in a sandwich toaster.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Meatless Loaf
Categories: Main dish
Servings: 6
1 c Cooked brown rice 1 ea Egg
2 T Chopped onions 1 t Salt
2 c Crushed peanuts 2 c Cottage cheese
2 T Olive oil 1/2 t Pepper
Combine ingredients and bake in loaf @ 350 degrees for about 30
minutes. From: Theresa Bryant
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mendenhall Sourdough Gingerbread
Categories: Desserts
Servings: 4
1 c Active sourdough starter 1/2 c Hot water
1/2 c Molasses 1/2 t Salt
1 t Baking soda 1/2 c Firmly packed brown sugar
1 ea Large egg 1 1/2 c Unbleached flour
1 t Ginger 1 t Cinnamon
1/2 c Shortening
Cream brown sugar and shortening and beat. Then add molasses and egg,
beating continuously. Sift dry ingredients together and blend into
hot water. Then beat this mixture into creamed mixture. As the last
step, add the sourdough starter slowly, mixing carefully to maintain a
bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or
until done. Serve with ice cream or whipped cream while still hot if
possible.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Meuni`ere Suace
Categories: Creol Sauce
Servings: 1
3/4 c Butter or margarine 1 ea Arsley, minced
2 T Green onions, chopped 1/4 ea Alt
3 T Lemon juice 1/4 ea Hite pepper
1 ea Dash of hot pepper sauce 1 ea Ash worchestershire sauce
Combine all ingredients and simmer 5 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mexican Chicken Bake
Categories: Poultry Mexican Casserole
Servings: 6
1 pk Flour tortillas 1 c Ro-tel tomatoes and onions
1 x Fryer chicken 1 c Cream of chicken soup
1 c Cream of mushroom soup 1 x Onion, chopped
1 t Garlic salt 1 t Chili powder
1/2 lb Cheddar cheese
Oil chicken until tender. Remove, reserving broth. Remove skin and
ones from chicken and cut into bite sized pieces. Grate Cheese and
ash Tomatoes. Combine chicken, Onions, Cheese, Garlic Salt, Chili
owder and Tomatoes. Drop tortillas into bOiling chicken broth until
oftened. Line large baking dish with softened tortillas. Add chick-
n mixture. Pour the 2 cans of soup over the chicken. Bake at 350
egrees for 35 minutes or until bubbly and hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mexican Chocolate Sauce
Categories: Mexican Desserts Sauces
Servings: 10
4 oz Unsweetened chocolate 2 T Butter or margarine
1/4 c Light corn syrup 1/4 c Sugar
1 ea Dash salt(optional) 1/4 c Kahlua
1/4 c Cream
In top of double boiler combine all ingredients and cook, stirring
constantly for 10 minutes. Serve over pound cake or ice cream. To
store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3
months. To warm sauce, set jar in pan of hot water over low heat.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mexican Cornbread
Categories: Meats Breads
Servings: 4
1 lb Ground meat 1 x Salt & pepper to taste
1 c Chopped onion 1/2 lb Grated american cheese
3 ea Jalapeno peppers finely chop 1 c Cornmeal
3 ea Large eggs 1/2 t Soda
3 T Bacon drippings 1 c Sweet milk
1 t Salt
Make batter by mixing together the cornmeal, eggs, soda, drippings,
milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9
x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat,
onions, peppers, and last add cheese. Cover with remaining batter.
Cook at 350 degrees F. for about 45 minutes. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mexican Pinto Bean Dip
Categories: Appetizers Beans Dips
Servings: 4
3 c Pinto beans; cooked 1/4 c Water
1/2 c Monterey jack; shredded 1/2 c Chili powder
1 1/2 t Salsa verde; hot green salsa
Puree the beans to a coarse paste in a blender or food processor or
mash by hand. Place the bean paste in a sauce pan with the water and
heat. Mix in all the other ingredients, blending well, and simmer
until the cheese is melted, about 5 minutes. Put in chafing dish and
serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla
Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack
Cheese Cubes or Sticks
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mexican Salsa
Categories: Mexican Sauces Relishes
Servings: 8
1 ea 8 oz. can tomato sauce 2 T Crushed red chili
1/2 t Cumin powder 1/2 t Oregano
1 t Salt 2 ea Garlic cloves, minced (or
1/4 t Garlic powder) 2 t Vinegar
1 ea Juice of half a lemon
Combine all ingredients and mix well. Let stand for 3 hours. Excellent
with tacos or as a dip for tortilla chips.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mexican Wedding Cookies
Categories: Mexican Cookies
Servings: 36
1 c Butter, softened 1 c Powdered sugar
2 c Sifted flour 1 c Ground nuts
1 t Vanilla
Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet
at 350 for about 10-15 minutes or until set. Roll in powdered sugar
while still warm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: MIDNIGHT MINT PIE
Categories: Pies Desserts
Servings: 6
1 x -------------c-------------- 1 1/4 c Crushed thin mint cookies
1/4 c Melted butter or margarine 1 x -------------f--------------
1 c Butter 2 c Sifted powdered sugar
4 oz Melted,unsweetened chocolate 4 ea Eggs
1 t Peppermint extract
Preheat oven to 350 degrees.Blend cookie crumbs with butter and press
into bottom and sides of a 9" pie pan.Bake 5 to 7 minutes and cool
thoroughly. Beat butter and sugar until light and fluffy.Add
chocolate,eggs and peppermint extract,beating until well
combined.Mound filling into the baked pie shell.Freeze until firm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: MILLION DOLLAR PIE
Categories: Pies Desserts
Servings: 6
1 c Eagle brand milk 1 c 9oz crushed pineappl,drained
1/2 c Chopped pecans 3 T Lemon juice
1 pk Large carton kool whip
Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve
chilled.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mincemeat-Pumpkin Pie
Categories: Desserts Pies Vegetables
Servings: 6
1 c Pumpkin; mashed, canned 1/2 c Brown sugar; firmly packed
3/4 t Cinnamon; ground 3/4 t Nutmeg; ground
1/2 t Salt 3 ea Eggs; lg
1/2 c Heavy cream 1 c Mincemeat; prepared
1 ea Unbaked 9-inch pie shell
Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl,
mixing well. Add the eggs and heavy cream. Beat until smooth using a
rotary or electric mixer. Stir in the mincemeat and pour into the
unbaked pie shell. Bake in a preheated 425 degree F. oven for 35
minutes or until the filling is set. Cool slightly on a wire rack and
serve warm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Minted Melon Mold
Categories: Salads Fruits
Servings: 8
1 1/2 c Boiling water 3 oz Lemon flavor gelatin
3 oz Lime flavor gelatin 3/4 c Lime juice
1/2 c Cold water 1/8 t Peppermint extract
2 c Melon balls * 1 x Lettuce leaves
1 x Coconut cream dressing 1 x Garnishes **
* Melon balls can include things like Cantaloupe, or Honeydews,
etc. ** Garnishes can be mint leaves and more melon balls.
~---------------------------------------------------------------------
~---- In medium bowl, pour boiling water over gelatins; stir until
dissolved. Add lime juice, cold water, and extract; chill until
partially set. Fold in mellon. Por into lightly oiled 5-cup ring
mold. Chill until set, about 3 hours or overnight. Unmold onto
lettuce. Serve with Coconut Cream Dressing; carinsh with mint leaves
and/or melon balls, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Minty Fudge Brownies
Categories: Chocolate Mint Cookies
Servings: 12
1 1/4 c Flour; unbleached 1/2 t Baking soda
1/2 t Salt 1 c Sugar
1/2 c Butter 3 T Water
1 1/2 c Mint-chocolate chips; * 1 1/2 t Vanilla extract
3 ea Eggs; large 1 c Nuts; chopped
1 x Walnut halves; optional
* Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Preheat oven to 325 degrees F. In a small bowl, combine flour,
baking soda, and salt; set aside. In medium saucepan, combine sugar,
butter and water; bring JUST TO A BOIL. Remove from heat. Add
mint-chocolate chips and vanilla extract; stir until chips are melted
and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a
time, beating well after each addition. Gradually blend in flour
mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking
pan. Bake at 324 degrees F for 30 to 35 minutes. Cool completely on
wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves, if
desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Minty Mallows
Categories: Candies Mint Chocolate
Servings: 12
14 oz Sweetened condensed milk 1 1/2 c Mint-chocolate chips;nestles
2 c Marshmallows; miniature 1 c Nuts; coarsley chopped
Combine over hot (not boiling) water; sweetened condensed milk and
mint chocolate chips. Stir until chips are melted and mixture is
smooth. In a large bowl, combine marshmallows and nuts. Add
chocolate mixture; mix well. Spread into a foil-lined 9-inch square
pan. Chill until firm, about 20 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Minty Mousse Pie Au Chocolat
Categories: Mint Chocolate Pies
Servings: 6
6 T Sugar; divided 2 T Cornstarch; and
2 t Cornstarch 1 c Mint-chocolate chips; *
1 1/2 c Milk 1 c Cream; heavy
1 ea Graham cracker crust; 9" **
* Use Nestles mint-chocolate chips in this recipe. 2/3 rds of a 10
oz ** Use a prepared 9-inch graham cracker crust in this recipe, or
if
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ In medium heavy guage saucepan, combine 4 T sugar, cornstarch,
and mint-chocolate chips. Gradually stir in milk. Cook, stirring
constantly, over medium heat until mixute BOILS. BOIL 1 MINUTE; remove
from heat. Transfer to a large bowl; cover surface of chocolate
mixture with plastic wrap. Cool to room temperature (20 to 30
minutes). In a medium bowl, combine heavy cream with remaining 2 T
sugar; beat until stiff. Remove plastic wrap from chocolate; beat
well. Fold in whipped cream. Spoon into crust. Chill until firm
(about 2 to 3 hours).
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: MISSISSIPPI MUD PIE
Categories: Pies Desserts
Servings: 6
2 ea Sticks butter or margarine 2 c Sugar
4 ea Eggs 1/2 c Cocoa
1 t Vanilla extract 1 1/2 c Flour
1 c Chopped pecans,optional 1 x Jar marshmallow creme
Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla
extract,2 eggs,flour and pecans,if desired.Put into a greased 11 x 14"
pan.Bake @ 350 degrees for 30 minutes. Remove from oven.While cake is
hot,spread 3/4 jar of marshmallow creme in top. Mix together 1 stick
butter,6 tbsp. milk,1/2 cup cocoa,1 box powdered sugar,1 tsp. vanilla
extract and 1 cup medium chopped pecans.Spread over marshmallow
topping.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Momma's Beef Stew
Categories: Beef Mexican Easy
Servings: 6
4 T Oil 3 T Wine vinegar
1 1/2 lb Beef stew meat 1 c Red wine
1 ea Medium onion minced 1 ea Bay leaf
1 ea Clove garlic, minced 1/2 t Oregano
1/2 c Tomato sauce 4 ea Medium potatoes cubed
2 ea Carrots; sliced 1 x Salt and pepper to taste
Saute onion and garlic in oil. Add every thing except potatoes
and carrots to large pot. Cover tightly and simmer 1 1/2 hours
until meat is thoroughly tender. Half an hour before meat is ready
add carrots and potatoes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Muffins Basic And Variations
Categories: Muffins Breads Breakfast
Servings: 4
2 c Unbleached all-purpose flour 1 T Baking powder
2 T Granulated sugar 1 t Salt
1 ea Large egg 1 c Milk
1/2 c Vegetable oil
Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift
Flour, baking powder, sugar and salt into a medium-sized bowl. Stir
to mix well. In a small bowl, beat egg with a fork. Add milk and oil.
Add all at once to dry ingredients. Stir mixture only until dry
ingredients are moistened. Batter will be lumpy. Drop batter from a
tablespoon into prepared muffins pans, filling each cup half to
two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove
from pan and serve hot with butter, jam or marmalade. VARIATIONS:
GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour
mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin
batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t
ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with
the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and
well-drained fresh or frozen blueberries with sifted flour mixture
before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into
sections. When batter is in the cups, place an orange section on top
of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS:
Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last
few strokes on batter. Serve hot with scrambled eggs and bacon for a
special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of
batter. Drop 1/2 t of your favorite jelly in center of batter. Add
batter to fill cup 2/3rds full. Kids just love these as you will.
COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes
of mixing. For a snack have coconut muffins, butter and milk. CHIVE
MUFFINS: Fold 1/4 cup chives into the batter during the last few
strokes and serve at dinner. Great with a steak and salad.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mustard Dipping Sauce
Categories: Sauces Spreads
Servings: 12
2 T Soy sauce 2 T Sake
1 T Mustard dijon 1/4 t Sauce hot-pepper
Combine all ingredients and whisk to blend well. Makes about 1/3 cup.
Will keep short periods if refrigerated. Serve: as a dip for meat
balls or egg rolls.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mustard/Wine Marinated Lamb Chops
Categories: Lamb Entertain Main dish
Servings: 4
4 ea Sirloin lamb chops 1" thick 1 t Salt
3 T Stone ground mustard 1/4 t Pepper
1 c Red wine
Rub both sides of chops with mustard. Sprinkle with salt and
pepper. Cover with wine and marinate overnight in refrigerator. Rub
again with mustard just before broiling or pan-frying to desired
doneness.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Natillas
Categories: Mexican Desserts
Servings: 6
4 ea Eggs, seperated 1/4 c Flour
1 qt Milk 3/4 c Sugar
1/8 t Salt 1 ea Nutmeg
Make a paste of egg yolks, flour and 1 cup of the milk. In a medium
saucepan, add the sugar and salt to the remaining milk and scald at
medium temperature. Add the egg yolk mixture to the scalded milk and
continue to cook at medium temperature until it reaches the
consistency of soft custard. Remove from heat and cool to room
temperature. Beat egg whites until stiff but not dry and fold into the
custard. Chill before serving. Spoon custard into individual serving
dishes. Sprinkle each with nutmeg before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Neiman Marcus $250 Cookie
Categories: Cookies Desserts
Servings: 30
2 c Butter or margarine 2 c Granulated sugar
2 c Brown sugar 4 ea Eggs
2 t Vanilla 4 c Flour
3 c Ground oatmeal (fine powder) 1 t Salt
2 t Baking powder 2 t Baking soda
24 oz Chocolate chips 1 ea 8 oz hershey bar, grated
3 c Chopped nuts
Cream butter with white and brown sugar. Add eggs and vanilla.
Blend together with flour, oatmeal, salt, baking powder and baking
soda. Add chocolate chips, candy and nuts. Roll into balls and place
2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven.
Recipe can be halved. Makes 100-150 cookies.
Note: Supposedly, Neiman Marcus charges $250 for this recipe. However,
let it be known that's not the case.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: NEVER FAIL MERINGUE
Categories: Pies Desserts
Servings: 6
1 T Cornstarch 2 T Cold water
1/2 c Boiling water 3 ea Egg whites
6 T Sugar 1 x Pinch baking soda
1 t Vanilla
Blend cornstarch and cold water in saucepan.Add boiling water.
Cook,stirring until clear and thickened.Let stand until cold.With
electric beater on high speed,beat egg whites until foamy.
Gradually,add sugar;beat until stiff but not dry.Turn mixer to low
speed;add soda and vanilla. Gradually,beat in cold cornstarch
mixture.Raise mixer again to high speed;beat well.Spread meringue over
cooled pie filling.Bake @ 350 degrees for at least 10 minutes
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: New Mexico Pinto Beans
Categories: Mexican Main dish
Servings: 8
3 c Dry pinto beans (1-1/2 lb) 2 1/2 qt Water
1 ea Meaty hambone or 1/4 lb Salt pork or cubed bacon
1 t Salt, or more to taste
Wash and pick over the beans, removing loose skins or shriveled beans.
Put in a large covered pot and cover with hot water. Soak over night
if you want to cut down on cooking time. When beans start to simmer
add ham bone, salt pork or bacon. Add more water as needed but only
hot or boiling wnater. Never add cold water the beans will turn dark.
If you cook without a lid the beans will also turn a dark color. When
the skins are almost as tender as the inside of the beans, they are
done. They should not be broken. Add salt and allow to stand before
serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: NO SUGAR APPLE PIE
Categories: Pies Desserts Low-cal
Servings: 6
1 c 6 oz apple juice concentrate 2 T Cornstarch
1/2 c Water 1/2 t Apple pie spice
4 ea Apples 1 ea Uncooked double pie crust
1 x Sweet and low, if desired
Mix first 4 ingredients.Cook until thick.Slice apples into uncooked
pie crust.Pour mixture over apples.Cover with top pie crust.Bake @ 350
degrees for 45 minutes.Apples can be sprinkled with one package of
Sweet and Low,if desired. Note: This pie can be made without crust to
save calories.Pour mixture over apples in pie pan.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: No Tenemos Rancho Applesauce Cake
Categories: Cakes Desserts
Servings: 6
2 c Unbleached flour 1 c Sugar
1 T Corn starch 1 T Cocoa
1/2 t Cinnamon 1/2 t Nutmeg
1/2 t Cloves 2 t Baking soda
1 t Baking powder 1/2 t Salt
1 c Nuts 1 c Raisins
1/2 c Oil 1 t Vanilla
3 c Hot applesauce
Sift together all the dry ingredients, add nuts and raisins. Stir in
the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan.
Bake at 350 degrees F. for 30 to 40 minutes or until done.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: NORTH POLE CHERRY PIE
Categories: Pies Desserts
Servings: 6
1 qt Vanilla ice cream 1 ea Baked 9" pie shell or crumb
1 c 1 lb. 6 oz. cherry pie filli
Spread slightly softened ice cream in pie shell and freeze.An hour
before serving,spread filling over top.Return to freezer.Serve
quickly.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Nuoc Cham
Categories: Asian Sauce Vietnamise
Servings: 1
2 ea Garlic cloves, minced 1/4 c Fresh lime juice
1 ea Small shallot, minced 3 T Vinegar
1 ea Chili, fresh seeded minced 3 T Water
2 T Sugar 1 ea Carrot, finely shredded
1/4 c Fish sauce
This was developed for people who did not like the taste of fish
Sauce.
Combine Garlic, shallot, Chile and Sugar in mortar and pestle and
pound to a paste. Stir in fish Sauce, lime juice, vinegar and Water.
When Sugar is completely dissolved, stir in carrot. Or you can
combine all ingredients in jar with tight-fitting lid and shake until
blended.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Nuoc Cham (Vietnamese Hot Sauce)
Categories: Sauces Spreads
Servings: 12
1 ea Garlic clove minced 1 t Lime peel minced
1/4 t Pepper flakes red, crushed 2 t Lime juice
2 T Fish sauce 3 T Water
2 t Sugar
Increase the amount of red pepper flakes to suit taste. Combine
garlic, lime peel, and red pepper flakes then add lime juice, fish
sauce, water, and sugar. Whisk until all ingredients are blended and
sugar is dissolved. Makes about 1/3 cup. Will keep short periods if
refrigerated. Serve: Used on vegetables, meats and fish by the
Vietnamese.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Nutty Chocolate Mint Fudge
Categories: Candies Mint Chocolate
Servings: 12
7 oz Marshmallow cream; (1 jar) 1 1/2 c Sugar
2/3 c Evaporated milk 1/4 c Butter
1/4 t Salt 1 1/2 c Mint-chocolate chips;nestles
1/2 c Chopped nuts 1 t Vanilla extract
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated
milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat,
stirring constantly. Remove from heat. Add Mint-Chocolate chips;
stir until chips are melted and mixture is smooth. Add nuts and
vanilla extract. Pour into foil-lined 8-inch square pan. Chill until
firm, about 2 hours. Cut into 1-inch squares.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: OH SO GOOD PIE
Categories: Pies Desserts
Servings: 6
1/2 ea 11 oz. pkg. pie crust mix 1 c Golden raisins
1 c Chopped pecans 3 T Flour
3/4 ea Stick butter 3/4 c Packed light brown sugar
2 ea Eggs,separated 2 T Whiskey
1 t Distilled white vinegar 1 t Cinnamon
1 t Nutmeg 1/2 t Allspice
1/8 t Salt 1 x Spiked whipped cream (below)
Preheat oven to moderate (350 degrees).Prepare pie crust mix following
package directions for a 9" pastry shell with fluted edge. Toss
together raisins,pecans and flour in a medium size bowl until raisins
and pecans are well coated with flour. Beat together butter and brown
sugar in a large bowl until well blended.Add egg yolks,one at a
time,beating well after each addition.Add
whiskey,vinegar,cinnamon,nutmeg and allspice; blend well.Stir in
raisin nut mixture.Set aside. Beat egg whites and salt in a medium
size bowl with an electric mixer at high speed until soft peaks
form.Fold whites into raisin nut mixture.Pour into pastry shell. Bake
in oven for 35 minutes or until slightly puffed and set. Serve warm or
at room temperature with Spiked Whipped Cream. Spiked Whipped Cream:
Beat together one cup heavy cream,2 tbsp. sugar and 2 tsp. whiskey in
a medium size bowl until soft peaks form.NOTE: The whiskey does not
cook out of the Spiked Whipped Cream,so do not offend with this
recipe.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: OHIO SOUR CHERRY PIE
Categories: Pies Desserts
Servings: 6
1 x -----------crust------------ 2 1/4 c All-purpose flour
1/2 t Salt 5 oz Frozen crisco
1/3 c Ice water 1 x -------cherry filling-------
1/3 c Brown sugar 1/3 c White sugar
1/2 t Cinnamon 4 T Cornstarch
1 1/2 c Cherry juice 3 lb Frozen cherries (with sugar)
1 1/2 T Crisco 1 t Almond extract
1 T Vanilla extract 1/2 T Milk
2 t Sugar
For Crisco crust,combine flour and salt in food processor.Cut frozen
Crisco shortening into chunks with knife and add to food
processor.Process (pulse) until mixture forms fine crumbs.Add ice
water while the machine is running and continue to run processor until
dough forms on the blades.Remove and form dough into two balls.Cover
and refrigerate for 30 minutes. Preheat oven to 425 degrees.For Sour
Cherry Filling,combine brown and white sugars,cinnamon and cornstarch
in saucepan.Add cherry juice and cook until mixture is thick and
bubbly.Stir and boil the mixture for one minute.Add cherries and cook
for one minute or until it starts to boil again.Remove from heat and
add Crisco shortening and almond and vanilla extracts. Remove
refrigerated dough.On lightly floured surface,roll bottom crust into
circle 1/8" thick and about 1 1/2" larger than inverted pie
plate.Gently,ease dough into the pie plate, being careful not to
stretch the dough.Trim edge even with pie plate. Spoon cherry filling
into prepared pastry.Roll top crust the same way as the bottom.Brush
top crust with milk and sprinkle lightly with sugar.Bake @ 425 degrees
for 15 minutes.Reduce temperature to 350 degrees and continue baking
for 25 minutes or until crust is golden brown.Serves 6 to 8.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Old Fashioned Raisin Pie
Categories: Desserts Fruits Pies
Servings: 6
1 x Recipe for 9" 2 crust pie 15 oz Raisins; 1 pk, 3 c
3/4 c Brown sugar; firmly packed 2 t Cornstarch
2 t Instant tang orange drink; * 1 1/4 c Water
2 t Lemon juice 1 c Walnuts; coarsely chopped
2 t Butter or margarine
* Any type of Instant Orange Breakfast Drink will do.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Divide the pastry almost in half and roll out the larger half, on
a lightly floured surface, to a 13-inch circle. Line a 9-inch pie
plate with the pastry and trim the pastry 1/2 inch beyond the rim of
the pie plate. Combine the raisins, brown sugar, corn starch and
drink mix in a 3-quart saucepan. Stir in the water and lemon juice.
Cook over medium heat, stirring constantly, until the mixture boils
and thickens. Remove from the heat and stir in the walnuts. Turn the
mixture into the pastry-lined pie plate and dot with the butter. Roll
out the remaining pastry to an 11-inch circle. Place the top crust
over filling and trim the edge to 1-inch beyond the rim. Fold the top
crust under the bottom crust and form a ridge. Flute the edge and cut
steam vents in the top crust. Bake in a preheated 400 degree F. oven
for 30 minutes or until the crust is a golden brown and the filling is
bubbly. Cool on a wire rack.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: One-Bowl Brownies
Categories: Desserts Cakes
Servings: 10
4 ea Squares unsweented chocolate 3/4 c Butter or margarine
2 c Sugar 3 ea Eggs
1 t Vanilla 1 c Flour
1 c Coarsely chopped nuts (opt.)
Microwave chocolate and margarine in large microwaveable bowl at
HIGH 2 minutes or until margarine is melted. Stir until chocolate is
completely melted. Stir sugar into melted chocolated until well
belended. Stir in eggs and vanilla until completely mixed. Mix in
flour until well blended. Stir in nuts. Spread in greased 13x9 inch
pan. Bake at 350 for 35 to 40 minutes or until wooden pick inserted
in center comes out almost clean (*Do not overbake*). Cool in pan; cut
into squares. Makes 24 brownies.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Open Sesame-Ginger Dip
Categories: Appetizers Dips Vegetables
Servings: 4
3 t Dijon mustard 1/2 t Ginger, ground
2 t Soy sauce 1 t Sesame oil
1/2 t Sesame seeds 1/4 t Black pepper
3 t Green onion; chopped 1 c Sour cream
Mix the mustard, ginger and soy sauce, blending well. Blend in the
sesame oil, sesame seeds, pepper and green onion, blending thoroughly.
Blend in the sour cream. Cover and chill. Makes about 1 1/4 cups of
dip. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle
Chips, Bok Choy
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Orange Barbeque Sauce
Categories: Sauces Bar-bq
Servings: 12
6 oz Chili sauce 1/4 c Orange juice
1/4 c Soy sauce 1/4 c Molasses
2 T Vinegar, chinese black 2 T Onion, grated
1/2 t Ginger, grated 2 t Sauce, hot pepper
Combine all ingredients in a large saucepan. Stir to blend then bring
to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a
brief period if refrigerated. Serve with Barbequed Ribs, roast chicken
or beef.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: ORANGE FREEZE PIE
Categories: Pies Desserts
Servings: 8
1 ea Deep dish pie shell,baked 1 pk 3 oz. orange flavor gelatin
2/3 c Boiling orange juice 1 c Vanilla ice cream,softened
1 c 11 oz mandarin orang,drained 1 c Whipped topping,thawed
Dissolve gelatin in boiling orange juice.Add ice cream by spoonfuls,
blending until dissolved.Chill until slightly thickened.Stir in
mandarin oranges.Fold in whipped topping.Pour into pie shell.Freeze
until firm, about 2 hours.Remove from freezer 15 minutes before
serving.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Orange-Ginger Dip
Categories: Appetizers Cheese Dips
Servings: 4
1 1/2 t Ginger, dried 1/2 c Cream cheese, softened
1/2 c Sour cream 1/4 c Orange juice
1/2 t Orange zest
Beat the ginger and cream cheese to a smooth consistency, then add the
sour cream, blending well. Add the orange juice and orange zest,
blending well. Cover and chill. Makes about 1 1/4 cups of dip.
SUGGESTED DIPPERS: Apricots, Chicken, Pound Cake Cubes
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Orange-Jicama Salad
Categories: Mexican Salads Easy
Servings: 2
1 x Butter lettuce leaves 1 T Fresh orange juice
1 ea Large orange, peeled/sliced 1 t White wine vinegar
1 c Julienne of peeled jicama 1 x Salt & freshly ground pepper
1/2 c Chopped red onion 1 T Minced fresh cilantro
3 T Olive oil
Line plates with lettuce. Tob with orange slices. Mound with
jicama. Sprinkle with chopped red onion. Blend juice, vinegar, salt &
pepper in small bowl. Whisk in oil in thin stream. Spoon over
salads. garnish with minced cilantro.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Oyster Sauce Chicken (Ho Yow Gei)
Categories: Oriental Poultry Main dish
Servings: 4
2 lb Fryer cut in pieces 3/4 c Oyster flavored sauce
4 T Soy sauce 2 ea Cloves garlic sliced
1 ea Small fresh ginger chopped 1 c Chicken stock
Combine all ingredients and mix thouroughly. Add chicken to sauce and
marinade for 3 hours or more. Remove chicken pieces and place under
broiler for 25 minutes each side, brushing chicken with sauce to keep
moist. Serve with rice.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: PARTY MERINGUE PIE
Categories: Pies Desserts
Servings: 6
1 pk Lemon pudding 2/3 c Sugar
2 1/4 c Water 3 ea Egg yolks
2 T Lemon juice 2 T Butter or margarine
1 ea Baked 9" pie shell,cooled 3 ea Egg whites
6 T Sugar
Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
saucepan.Blend in egg yolks and remaining water.Cook and stir over
medium heat,until mixture comes to a full bubbling boil. Remove from
heat.Blend in lemon juice and butter.Cool 5 minutes, stirring
twice.Pour into pie shell. Beat egg whites until foamy
throughout.Gradually beat in 6 tablespoons sugar and continue beating
until mixture will form shiny peaks.Spread over pie filling.Bake @ 425
degrees for 5 to 10 minutes or until meringue is delicately brown.Cool
at least 4 hour before cutting.
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