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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Spanish Rice With Beef
Categories: Hamburger Main dish Meats Vegetables
Servings: 6
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 c Rice; Regular, Uncooked 2/3 c Green Bell Pepper; Chopped
16 oz Stewed Tomatoes; 1 Cn 5 ea Bacon Slices; Crisp,Crumbled
2 c Water 1 t Chili Powder
1/2 t Oregano Leaves 1 1/4 t Salt
1/8 t Pepper
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the remaining ingredients.
TO COOK IN A SKILLET:
Heat the mixture to boiling then reduce the heat and simmer, covered,
stirring occasionally, until the rice is tender, about 30 minutes. (A
small amount of water can be added if necessary.)
TO COOK IN THE OVEN:
Pour the mixture into an ungreased 2-quart casserole. Cover and bake at
375 degrees F, stirring occasionally, until the rice is tender, about 45
minutes. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: South Seas Combo
Categories: Fruits Hamburger Main dish Meats Vegetable
Servings: 8
2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 c Celery; Sliced 2 1/2 c Apple;Pared,Coarsely Chopped
1 x Curry Powder; To Taste,2-3ts 2 t Beef Bouillon; Instant
1 c Water 4 oz Mushroom Stems & Pieces; *
2 ea Bananas; Peeled And Sliced 4 c Rice; Hot, Cooked
2 tb Unbleached Flour 2 tb Sherry; Optional
* Use 1 4-oz can of mushroom stems and pieces that has been drained.
~-------------------------------------------------------------------------
Cook and stir the meat and onion in a large skillet until the onion is
tender and the meat is browned. Drain off the excess fat. Stir in the
celery, apple, and curry powder and cook, uncovered, for about 5 minutes,
stirring occasionally. Stir in the remaining ingredients except the
bananas and rice and heat to boiling. Reduce the heat and simmer,
uncovered about 30 minutes, stirring occasionally. Stir in the bananas
then recover and cook over low heat for 5 minutes. Serve over the rice.
If you wish you can garnish the dish with crisply fried bacon or chopped
peanuts when you serve it.
NOTE:
You can substitute 1 13 1/2 oz can of pineapple chunks, that has been
drained, for the sliced bananas.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Curry Delight
Categories: Fruits Hamburger Main dish Meats Vegetable
Servings: 7
2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
16 oz Tomatoes; 1 Cn 1 1/4 c Apple; Cored, Chopped
1 x Curry Powder; 1 to 1 1/2 Tb 2 t Beef Bouillon; Instant
1 1/2 t Salt 1 c Rice; Regular, Uncooked
2 1/2 c Water
----------------------------------GARNISH----------------------------------
1 x Peanuts; Chopped 2 tb Coconut; Optional
2 tb Raisins 1 tb Chutney; Chopped
Cook and stir the meat and onion in a Dutch oven until the meat is brown.
Drain off the excess fat. Stir in the UNDRAINED tomatoes and the
remaining ingredients except the peanuts, breaking up the tomatoes when
you add them.
TO COOK THE DUTCH OVEN:
Heat the mixture to boiling then reduce the heat and simmer, covered,
stirring occasionally, until the rice is tender, about 30 to 45 minutes.
(A small amount of water can be added if necessary.) Garnish with the
chopped peanuts just before serving.
TO COOK IN THE OVEN:
Turn the mixture into an ungreased 3-quart casserole. Cover and bake at
350 degrees F., stirring occasionally, until the rice is tender, about 45
to 55 minutes. Garnish with the chopped peanuts just before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Apple Filled Squash Halves
Categories: Fruits Hamburger Meats Side dish Vegetable
Servings: 4
2 ea Acorn Squash; Md 1 lb Lean Ground Beef
1 1/2 t Salt 1/2 t Cinnamon
2 c Apples; Pared & Chopped,2 Lg 1/4 c Raisins
1 x Salt 4 tb Brown Sugar; Packed
2 tb Margarine Or Butter; Melted
Heat the oven to 400 degrees F. Cut each of the squash in half and remove
the seeds and fibers. Place the squash, cut sides down, in an ungreased
baking pan. Then add water to the depth of 1/4-inch and bake, uncovered,
until the squash is tender, about 30 to 40 minutes. While the squash is
baking, cook and stir the meat in a large skillet until it is brown.
Drain off the excess fat. Remove the skillet from the heat and stir in
the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart
apples and the raisins. When the squash is cooked, turn them so that the
cut side is up and remove them to a platter. Drain off any remaining
liquid in the pan and dry. Scoop out the pulp from the acorn squash,
making a shell that is 1/4-inch thick all the way around. Season the
shells with salt to taste. Mash the pulp and mix in the meat mixture.
Return to the shells, piling them full and sprinkle with 1 tb of brown
sugar on each. Drizzle with the melted butter. Bake uncovered until the
apple is tender, about 20 to 30 minutes. Serve hot.
NOTE:
You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of
bulk pork sausage for the 1 lb of lean ground beef.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Spiced Bean Bake
Categories: Fruits Hamburger Meats Side dish
Servings: 5
1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm
1 ea Apple; Cored & Chopped 1 t Curry Powder Or To Taste
1/2 t Mustard; Dry 28 oz Baked Beans; 1 cn, *
1 ea Apple Cored And Sliced
* Use the baked beans with a molasses sauce and pork.
~-------------------------------------------------------------------------
Heat the oven to 350 degrees F. Cook and stir the meat and onion in a
large skillet until the meat is brown. Drain off the excess fat. Stir in
the chopped apple, the curry powder, mustard and the baked beans. Turn
into an ungreased 1 1/2-quart casserole. Arrange the apple slices on the
top of the bean mixture and cover. Bake until hot, about 25 to 30
minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Souper Baked Sandwich
Categories: Breads Cheese Hamburger Main dish Meat
Servings: 6
1 1/2 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm
1/2 t Salt 1/2 c Celery; Chopped
4 c Herb Stuffing Cubes; Not Mix 1 1/2 c Milk
2 ea Eggs; Lg 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 t Mustard; Dry 1 c Cheddar Cheese; Shredded,4oz
Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery
in a large skillet until the meat is brown. Drain off the excess fat.
Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X
9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture.
Beat the milk, eggs, soup, and mustard together and pour over the meat.
Then sprinkle with the cheese and bake uncovered until a knife inserted in
the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes
and then cut into squares and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mexicali Spoon Bread Casserole
Categories: Breads Cheese Hamburger Main dish Vegetable
Servings: 8
--------------------------------MEAT MIXTURE--------------------------------
1 1/2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
1/4 c Green Bell Pepper; Chopped 1 ea Clove Garlic; Minced
15 oz Tomato Sauce; 1 Cn 12 oz Whole Kernel Corn; 1 Cn
1 1/2 t Salt 1 x Chili Powder; To Taste
1/8 t Pepper 1/2 c Ripe Olives; Sliced
------------------------------CORNMEAL TOPPING------------------------------
1 1/2 c Milk 1/2 c Yellow Cornmeal
1/2 t Salt 3/4 c Cheddar Cheese; Shredded
2 ea Eggs; Lg, Beaten
Heat the oven to 375 degrees F. Cook and stir the meat, onion, green
pepper and garlic in a large skillet until the onion is tender and the
meat is browned. Drain off the excess fat. Stir in the tomato sauce,
UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat
to boiling then reduce the heat and simmer, uncovered, while preparing the
cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan.
Cook and stir over medium heat just until the mixture boils. Remove from
the heat and stir in the cheese and eggs. Turn the hot meat mixture into
an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping
onto the meat mixture. Bake, uncovered, until a knife inserted in the
topping comes out clean, about 40 minutes. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Saucy Bean 'N Beef Pie
Categories: Hamburger Main dish Meats Pies Vegetable
Servings: 4
1 lb Lean Ground Beef 3 1/2 oz French Fried Onions; 1 Cn
1/4 c Bread Crumbs; Dry 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 ea Egg; Lg 1/4 t Thyme Leaves
1/4 t Salt 16 oz French Cut Green Beans; 1 Cn
1 ds Pepper
Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread
crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper.
Press the mixture evenly against the bottom and sides of an ungreased 9-inc
pie pan. Turn the drained green beans into the meat line pan then spread
the remaining soup over the beans. Bake, uncovered, for 35 minutes.
Arrange the remaining onions on the top of the mixture and bake another 10
minutes. Cool for about 5 minutes, then cut into wedges and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cheeseburger Pie
Categories: Cheese Hamburger Main dish Meats Vegetable
Servings: 6
-----------------------------------CRUST-----------------------------------
1 c Bisquick Baking Mix 1/4 c Milk Or Light Cream
--------------------------------MEAT FILLING--------------------------------
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md
1/2 t Salt 1/4 t Pepper
----------------------------------TOPPING----------------------------------
2 ea Tomatoes; Sliced, Md 2 ea Eggs; Lg
1 c Cheddar Cheese; Shredded,4oz 2 tb Bisquick Baking Mix
1 tb Worcestershire Sauce
Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix
and the milk until a soft dough forms. Gently smooth the dough into a
ball on a floured cloth-covered surface after kneading the ball 5 times to
mix. Roll out the dough until it is 2 inches larger than an inverted
9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook
and stir the meat and onion in a large skillet until the meat is brown.
Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking
mix, and the worcestershire sauce. Turn the meat filling into the pastry
lined pie pan. Arrange the tomato slices on the meat mixture. Beat the
eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading
the mixture to cover the top completely. Bake for about 30 minutes. Cut
into wedges and serve with chili sauce, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Peppy Pizza Pie
Categories: Cheese Hamburger Main dish Meats Vegetable
Servings: 6
1 lb Lean Ground Beef 2 oz Pepperoni; Chopped,1/3 C Abt
1/3 c Bread Crumbs; Dry 1 ea Egg; Lg
1/2 t Oregano Leaves 1/4 t Salt
8 oz Tomato Sauce; 1 Cn 8 oz Mushroom Stems & Pieces; *
1/4 c Ripe Olives; Pitted, Sliced 1 c Mozzarella Cheese; Shredded
* Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.
~-------------------------------------------------------------------------
Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano
leaves, salt and half of the tomato sauce. Press the mixture evenly
against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle
the mushrooms and olives in the meat line pan then pour the remaining
tomato sauce over the vegetables. Bake uncovered for 25 minutes. The
pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie
with the shredded cheese and bake an additional 5 minutes. Cool for 5
minutes then cut into 6 wedges.
NOTE:
If a 10-inch pie pan is not available, use a 9-inch one but put a pan
under it to catch the run off of juices. Also you can use an 8 oz can of
cut green beans or whole kernel corn in place of the mushrooms if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Potluck Surprise
Categories: Cheese Hamburger Main dish Meats Vegetable
Servings: 6
1 1/2 c Elbow Macaroni; Uncooked 1 1/2 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Md 1 1/2 t Salt
1 t Italian Seasoning 1/4 t Pepper
1 ea Eggplant; Sm, * 1 c Dairy Sour Cream
1/4 c Pimento; Chopped, ** 2 c Cheddar Cheese; Shredded,8oz
* Peel and cut the eggplant into 1/2-inch cubes. There should be about
** You can use 1/2 cup of sliced pimento stuffed olives in place of the
~-------------------------------------------------------------------------
Heat the oven to 350 degrees F. Cook the macaroni as directed on the
package and drain. While the macaroni is cooking, cook and stir the meat
and onion in a Dutch oven until the meat is brown. Drain off the excess
fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant,
sour cream, pimento and 1 cup of the cheese. Turn into an ungreased
3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered
until the eggplant is tender, about 45 to 50 minutes. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Hungry Boy's Casserole
Categories: Hamburger Main dish Meats Vegetables
Servings: 6
1 lb Lean Ground Beef 1 c Celery; Chopped, 2 Stalks
1/2 c Onion; Chopped, 1 Md 1 ea Clove Garlic; Minced
16 oz Garbanzo Or Lima Beans, 1 Cn 16 oz Pork And Beans; 1 Cn
1/2 c Green Bell Pepper; Chopped 1 t Salt
6 oz Tomato Paste; 1 Cn
Cook and stir the meat, celery, onion, and garlic in a large skillet until
the meat is brown. Drain off the the excess fat. Stir in the undrained
garbanzo beans and remaining ingredients.
TO COOK IN A SKILLET:
Heat the mixture to boiling then reduce the heat and simmer, covered, for
10 minutes, stirring occasionally. Serve hot.
TO COOK IN THE OVEN:
Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a
375 degree F. oven until hot and bubbly, about 45 minutes. Serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Hamburger Pizza
Categories: Cheese Hamburger Main dish Meats Vegetable
Servings: 8
-----------------------------------CRUST-----------------------------------
2 1/2 c Bisquick Baking Mix 1 ea Active Dry Yeast; Package
2/3 c Water; Hot
--------------------------------MEAT MIXTURE--------------------------------
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
15 oz Tomato Sauce; 1 Cn 2 t Oregano Leaves
1/4 t Pepper
----------------------------------TOPPING----------------------------------
1/2 c Green Pepper; Chopped, Opt. 2 c Mozzarella Cheese; Shredded
1 c Parmesan Cheese; Grated
Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in
the hot water. Turn the dough onto a well-floured surface and knead until
smooth, about 20 times. Let the dough rest a few minutes. While the
dough is resting, cook and stir the meat and onion in a large skillet
until the onion is tender and the meat is brown. Drain off the excess
fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside.
Divide the dough in half. Roll each half on an ungreased baking sheet
into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter.
Pinch the edges to make a slight rim. Spread the meat mixture almost to
the edges. Top with the green pepper and cheeses. Bake until the crust
is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into
squares or wedges and serve.
NOTE:
If desired, you can use shredded Cheddar Cheese for the Mozzarella in the
above recipe.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Baked Pizza Sandwich
Categories: Cheese Hamburger Main dish Meats Vegetable
Servings: 6
1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn, OR
15 oz Pizza Sauce; 1 Cn 1 t Oregano Leaves
2 c Biscuit Baking Mix 1 ea Egg; Lg
2/3 c Milk 8 oz Cheese; *
2 oz Mushrooms;Sliced,Drained,1Cn 1/4 c Parmesan Cheese; Grated
* Use 1 8-oz package of sliced process American Or mozzarella cheese.
~-------------------------------------------------------------------------
Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet
until brown. Drain off the excess fat. Stir in half of the tomato sauce
and the oregano leaves into the meat mixture. Heat to boiling then reduce
the heat and simmer, uncovered, for 10 minutes. While the meat mixture is
simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of
the batter and set aside. Spread the remaining batter in a greased baking
pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the
batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture,
the mushrooms and the remaining cheese on top of the batter and tomato
sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the
batter top with the grated Parmesan cheese and bake, uncovered, until it
is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into
squares and serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Minnesota Minestrone
Categories: Cheese Hamburger Main dish Soups Vegetable
Servings: 10
2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
1 ea Clove Garlic, Minced 28 oz Tomatoes; 1 Cn
15 oz Kidney Beans; 1 Cn 12 oz Whole Kernel Corn; 1 Cn
1 c Celery; Sliced, 2 Stalks 2 c Cabbage; Shredded,Abt 1/2 Hd
2 c Zucchini; Sliced, 2 Sm 1 c Elbow Macaroni; Uncooked, OR
1 c Spaghetti; Broken, Uncooked 2 c Water
1/2 c Red Wine Or Water 2 t Beef Bouillon; Instant
1 1/2 t Salt 1 1/2 t Italian Seasoning
----------------------------------GARNISH----------------------------------
1 x Parmesan Cheese; Grated
Cook and stir the meat onion, and garlic in a Dutch oven until the meat is
brown. Drain off the excess fat. Stir in the undrained tomatoes,
undrained kidney beans, the undrained corn, and remaining ingredients
except the cheese, breaking up the tomatoes as you do. Heat to boiling
then reduce the heat and simmer, covered, until the macaroni and
vegetables are tender, about 30 minutes, stirring occasionally. Serve hot
with the Parmesan cheese.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Beef And Lentil Stew
Categories: Hamburger Main dish Meats Soups Vegetable
Servings: 6
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 ea Clove Garlic; Minced 4 oz Mushroom Stems & Pieces;1 Cn
16 oz Stewed Tomatoes; 1 Cn 1 ea Celery Stalk; Sliced
1 ea Carrot; Lg, Sliced 1 c Lentils; Uncooked
3 c Water 1/4 c Red Wine; Optional
1 ea Bay Leaf 1 t Salt
1 t Beef Bouillon; Instant 1/4 t Pepper
2 tb Parsley; Snipped
Cook and stir the meat, onion and the garlic in a Dutch oven until the
meat is brown. Drain off the excess fat. Stir in the undrained
mushrooms, and the remaining ingredients. Heat to boiling then reduce the
heat, cover, and simmer, stirring occasionally, until the lentils are
tender, about 40 minutes. Remove the bay leaf and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Basic Meat Loaf
Categories: Hamburger Main dish Meat loaf Meats
Servings: 6
1 1/2 lb Lean Ground Beef 3 ea Bread Slices; *
1 ea Egg; Lg 1 c Milk
1/4 c Onion; Chopped, 1 Sm 1 t Salt
1/2 t Mustard, Dry 1/4 t Pepper
1/4 t Sage 1/8 t Garlic Powder
1/2 c Sauce ** 1 tb Worcestershire Sauce
* You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat
** You can use catsup, chili sauce or barbecue sauce as a topping in
~-------------------------------------------------------------------------
Heat the oven to 350 degrees F. Mix all the ingredients except the catsup
together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X
3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup
onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
Drain off the excess fat and serve sliced on a heated platter.
NOTE:
For leftover meat loaf, try the following:
BARBECUED MEAT LOAF:
For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2
tb of water in a skillet. Place the slices of meatloaf in the skillet,
turning to coat all sides with the barbecue sauce. Cover and cook over
low heat, brushing the sauce on the slices occasionally, until the meat is
hot, about 10 to 15 minutes.
POTATO-TOPPED MEAT LOAF:
For four 1/2-inch slices of meat loaf, prepare some instant mashed
potatoes, enough for 4 servings, as directed on the package and set aside.
Set the oven control at broil/or 550 degrees F. Broil the slices with
the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes
on the slices and sprinkle with shredded Cheddar cheese. Broil until the
cheese is melted, about 2 minutes and serve hot.
SOUPED-UP MEAT LOAF:
For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite
condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4
to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently.
Reduce the heat and place the slices in the skilled, turning to coat all
sides with the sauce. Cover and simmer until the meat is hot, 10 to 15
minutes and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cheese-Potato Meat Loaf
Categories: Cheese Hamburger Main dish Meat loaf Meat
Servings: 6
1 x Basic Meat Loaf; Recipe # 8 1/4 c Blue Cheese; Crumbled
1 x Potatoes; Instant Mashed 1 x Bacon; Crisp & Crumbled
* Use the measurements for 4 servings and prepare as the recipe
~-------------------------------------------------------------------------
Prepare the basic meat loaf recipe except -- mix in half of the cheese and
shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches.
Omit the catsup and bake as directed. Drain off the excess fat. Prepare
the potatoes as directed on the package except -- stir in the remaining
cheese. Spread the potatoes on the sides and top of the meat loaf.
Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or
until the potatoes are lightly browned. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Meat And Potato Squares
Categories: Cheese Hamburger Main dish Meat loaf Meat
Servings: 6
1 x Basic Meat Loaf; Recipe # 8 1 x Mashed Potatoes; Instant, *
1/2 c Cheddar Cheese; Shredded
* Prepare enough instant mashed potatoes to serve 4 as per package
~-------------------------------------------------------------------------
Prepare the basic Meat Loaf -- except spread the mixture into an ungreased
baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease
the baking time to 40 to 50 minutes. Drain off the excess fat. Spread
the hot potatoes evenly over the meat in the pan and sprinkle with the
shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes.
Serve hot on a slightly heated platter.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Roast Meat Loaf
Categories: Hamburger Main dish Meat loaf Meats
Servings: 8
2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 ea Egg; Lg 1/2 c Oats; Quick-Cooking
1/2 c Milk 1 1/2 t Salt
1/2 t Savory Or Thyme 1/4 t Pepper
1/2 c Catsup Or Chili Sauce 1 tb Parsley; Snipped
2 tb Brown Sugar; Packed
Heat the oven to 350 degrees F. Mix all the ingredients except the catsup
and brown sugar together. Press the mixture firmly in an ungreased loaf
pan 8 1/2 X 4 1/2 X 2 1/2-inches. Loosen the edge with a spatula and
unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the
catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to
1 1/4 hours. Remove the meat loaf to a plate and let stand for 10
minutes. Then slice and serve on a heated platter.
NOTE:
If you don't have a pan this size, just form the mixture into a loaf in
the large baking pan.
VARIATION:
Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5
to 6 cup ring mold. Unmold in the baking pan by rapping mold against the
bottom of the larger pan. Brush with the catsup mixture. Bake for about
50 minutes. If you desire, the hole in the ring can be filled with hot
potato salad or creamed peas.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Onion Meat Loaf
Categories: Hamburger Main dish Meat loaf Meats
Servings: 8
2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk
2/3 c Milk 1 ea Egg; Lg
3 tb Brown Sugar 3 tb Catsup
1 tb Mustard; Prepared
Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg
together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X
2-inch baking pan. Mix the remaining ingredients together and spoon onto
the loaf. Bake, uncovered, for about an hour. When done, remove the loaf
to a plate and let stand for 10 minutes before slicing. Serve on a heated
platter.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Savory Stuffed Meat Loaf
Categories: Hamburger Main dish Meat loaf Meats Vegetable
Servings: 6
1 1/2 lb Lean Ground Beef 2 ea Slices Bacon; Cut Up
1/2 c Milk 1 ea Egg; Lg
1/4 c Bread Crumbs; Dry 1 t Salt
1/2 t Mustard; Dry 1/4 t Pepper
1/8 t Garlic Powder
-----------------------------MEAT LOAF STUFFING-----------------------------
1/2 c Butter Or Margarine 1/4 c Onion; Chopped, 1 Sm
1/2 c Celery/Leaves; Chopped 2 c Bread Crumbs; Fresh
1/4 t Salt 1/4 t Sage
1/8 t Thyme 2 tb Parsley; Snipped
1 tb Worcestershire Sauce 1 ds Pepper
Heat the oven to 350 degrees F. Mix all of the ingredients except the
stuffing together. Spread 2/3rds of the mixture into an ungreased loaf
pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to
within 3/4 inch of the top. Spoon the stuffing onto the mixture in the
pan and then top with the remaining meat mixture covering the stuffing
completely. Bake in the oven for 1 hour and 10 minutes. Drain off the
excess fat and let stand for 5 to 10 minutes before slicing into thick
slices. Serve on a heated platter.
MEAT LOAF STUFFING:
Melt the butter in a large skillet. Add the onion and the celery and cook
an stir until the onion is tender. Remove from the heat and stir in the
remaining ingredients.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Zucchini-Layered Meat Loaf
Categories: Cheese Hamburger Main dish Meat loaf Vegetable
Servings: 6
1 x Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded
1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped
* See Recipe # 8, this file, for the recipe.
~-------------------------------------------------------------------------
Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in
an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese,
zucchini and pimento in layers, spreading the layers to within 1/2 inch
of all sides of the pan. Repeat the layers ending up with a layer of the
meat mixture on the top. Be sure to cover the layers completely by
spreading the mixture to the sides of the pan. Omit the catsup and bake,
uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5
to 10 minutes before slicing into thick slices. Serve on a heated
platter.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Spooned-Up Meat Loaf
Categories: Cheese Hamburger Main dish Meat loaf Meat
Servings: 6
2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk
1/2 c Oats; Quick Cooking 1/2 c Water
1/2 c Dairy Sour Cream 2 ea Eggs; Lg, Beaten
1/4 c Parmesan Cheese; Grated
Cook and stir the meat in a large skillet until the meat is brown. Drain
off the excess fat. Stir in the soup mix, oats and water. Cover and
simmer for about 5 minutes, stirring occasionally. Stir in the sour cream
and eggs. Spread the mixture evenly in the skillet then sprinkle the
cheese over the top. Cover and simmer until set, about 5 minutes. Serve
with catsup, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Saucy Mini-Loaves
Categories: Hamburger Main dish Meat loaf Meats Vegetable
Servings: 4
1 lb Lean Ground Beef 1/2 c Cracker Crumbs
10 3/4 oz Cream Of Mushroom Soup; 1 cn 1/4 c Milk
1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm
3/4 t Salt 1/8 t Nutmeg
1/8 t Pepper 1/2 c Cucumber; Chopped, Unpared
1/3 c Tomato; Chopped 1/2 c Dairy Sour Cream
3 tb Milk
Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1.2 cup of
the soup 1/4 cup of the milk, the egg, onion, and seasonings together.
Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35
minutes. In the meantime, in a small saucepan, heat the remaining soup
the cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the
heat and stir in the tomato and sour cream. Heat just to boiling,
stirring constantly then remove from the heat and spoon over the unmolded
mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a
cookie/jelly-roll pan to catch any of the juices that run over.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Meat Loaf Tropicale
Categories: Fruits Hamburger Main dish Meat loaf Vegetable
Servings: 6
1 1/2 lb Lean Ground Beef 1 ea Egg; Lg
1 c Bananas; Ripe, Mashed, 2 Lg 1/2 c Oats; Quick Cooking
1/2 c Green Bell Pepper; Chopped 1 t Salt
1 t Mustard; Prepared 1/4 t Nutmeg
1/8 t Allspice 2 ea Slices Bacon
2 tb Onion; Chopped 3 tb Orange Marmalade
Heat the oven to 350 degrees F. Mix all of the ingredients, except the
bacon and marmalade, together. Spread the mixture in an ungreased loaf
pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the
meat mixture and spread the marmalade over the whole thing. Bake,
uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand
for 5 to 10 minutes before slicing. NOTE: The bananas add a unique,
almost mysterious flavor and a special moistness to this elegant meat
loaf.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Heidelberg Meat Loaf
Categories: Hamburger Main dish Meat loaf Meats
Servings: 6
1 1/2 lb Lean Ground Beef 3 ea Slices Rye Bread; Torn Up
1 c Beer Or Bouillon; Any Brand 1 ea Egg; Lg
1/4 c Onion; Chopped, 1 Sm 1 t Salt
1 t Caraway Seed; Optional 1/2 t Celery Seed
1/4 t Pepper
Heat the oven to 350 degrees F. Mix all of the ingredients together.
Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake
uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand
for 5 to 10 minutes before slicing. Serve on a heated platter.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Bacon-Wrapped Little Loaves
Categories: Cheese Hamburger Main dish Meat loaf Meat
Servings: 6
1 1/2 lb Lean Ground Beef 1 c Cheddar Cheese;Shredded,4 Oz
1 ea Egg; Lg 1/4 c Bread Crumbs; Dry
1/4 c Onion; Chopped, 1 Sm 1/4 c Lemon Juice
1/4 c Green Bell Pepper; Chopped 1/2 c Water
1/2 t Beef Bouillon; Instant 1 t Salt
6 ea ThinSlicesofBacon,Cut In 1/2
Heat the oven to 350 degrees F. Mix all of the ingredients, except the
bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of
the half slices of bacon across each loaf, tucking the ends under each
loaf. Place the loaves on a rack in a shallow baking pan and bake
uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Surprise Meat Loaf Squares
Categories: Hamburger Main dish Meat loaf Meats Vegetable
Servings: 6
1 1/2 lb Lean Ground Beef 2 c Eggplant;Pared,FinelyChopped
1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg
1/2 c Milk 1/4 c Oats; Quick Cooking
1 1/2 t Salt 1/2 t Basil Leaves
16 oz Tomatoes; Stewed, 1 Cn 1 ea Clove Garlic; Minced
3/4 t Salt 1 tb Cornstarch
Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk,
oats,1 1/2 ts salt and the basil together. Spread the mixture into an
ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45
to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic,
cornstarch and 3/4 ts salt in a small saucepan. Cook, stirring
constantly, until the mixture thickens and boils. Boil and stir for 1
minute. Cut the meat loaf into squares and top with the tomato sauce when
you serve it.
NOTE:
Any type of summer squash can be substituted for the eggplant in this
recipe.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Australian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts Fruit
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs 6 T Butter; Melted, *
1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese 1/2 c Sugar; Granulated
3 ea Eggs; Large, Separated 1/4 c Unbleached Flour
1 t Lemon Rind, Grated 2 t Lemon Juice
1 t Vanilla Extract 1/2 c Heavy Cream
2 T Passion Fruit; **
* Use sweet cream butter and DO NOT substitute margarine.
** Make the passion fruit pulp from fresh passion fruits or substitute
~-------------------------------------------------------------------------
NOTE: Prebaked crusts are much crisper than the chilled ones and this can
be important if you want a crisp crust.
CRUST:
If you are prebaking the shell, preheat the oven to 350 degrees F. Place
the crumbs in a mixing bowl and add the butter and sugar blending well.
Press the crumb mixture into the bottom and up the sides of an 8-inch
springform pan. Smooth the mixture to form an even layer on the bottom
and sides. Bake the crust in the oven for 10 minutes and let cool to room
temperature before filling.
NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until
it is set but is not recommended in this recipe.
CHEESECAKE:
Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream
cheese and sugar until light and fluffy. Add the egg yolks, one at a
time, beating well after each. Beat in the flour, lemon rind, lemon
juice, and vanilla until just mixed. Whip the cream until stiff in a
medium mixing bowl. Set aside. In another mixing bowl, beat the egg
whites until they form stiff peaks, then fold them into the cheese
mixture. Fold in the reserved whipped cream. Stir in the passion fruit
pulp then pour the mixture into the prepared crust and bake fro 45 minutes
to 1 hour. Cool, in the oven, to room temperature, then chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Czechoslovakian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Sweet Yeast; See Recipe # 23
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese 1/4 c Butter; No Margarine
1 c Sugar; Granulated 2 ea Eggs; Large, Separated
1 T Cornstarch 3 T Milk OR Heavy Cream
1 T Rum; Dark 1/2 t Lemon Rind; Grated
1/3 c Raisins
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, combine the butter, sugar, and
the egg yolks. Beat until foamy, then add the cornstarch, milk, rum,
cheese, lemon rind and raisins blending well. Beat the egg whites until
they from soft peaks, then gently fold them into the cheese mixture. Pour
the mixture into the prepared crust and bake for 50 minutes, or until the
edges are golden brown. Cool and serve at room temperature.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Dutch Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 ea Eggs; Large, Separated 1/4 c Confectioners' Sugar; PLUS
2 t Confectioners' Sugar 1 1/2 c Gouda Cheese; Grated
1/3 c Light Cream Or Half & Half 1/4 c Unbleached Flour
1 t Lemon Juice 1 t Lemon Rind; Grated
1/3 c Raisins; Golden
NOTE:
Use an 8-inch tart pan in this recipe.
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the egg yolks and 1/4 cup of the confectioners' sugar until well blended
~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon
rind and raisins. Beat the egg whites until frothy, then gradually add
the remaining confectioners' sugar and continue to beat until the whites
form stiff peaks. Fold the egg whites into the cheese mixture. Pour the
cheese mixture into the prepared crust and bake for 45 minutes. Cool to
room temperature, then chill before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: English Cheese Pie
Categories: Cheese Cheesecakes Desserts Pies
Servings: 8
-----------------------------------CRUST-----------------------------------
2 c Unbleached Flour 1/2 t Salt
2 t Sugar; Granulated 4 T Butter; Chilled, *
3 T Shortening; Chilled 5 T Water; Cold
----------------------------------FILLING----------------------------------
1/2 c Cottage Cheese 1 c Heavy Cream
1/4 c Cream Sherry 3 ea Eggs; Large
2 ea Egg Yolks, Large 1/3 c Sugar; Granulated
2 T Rosewater 1/2 t Nutmeg; Grated
1/4 t Cinnamon; Ground 1/4 c Currants; Dried
* DO NOT use margarine in this recipe.
~-------------------------------------------------------------------------
CRUST:
Sift together the flour, salt and sugar into a medium-sized mixing bowl.
Add the butter to the flour all at once. Mix together until well blended.
Then add the shortening and continue to blend by cutting it into the flour
mixture. The mixture will begin to look like crumbs or small pebbles.
It will have the texture of oatmeal. Sprinkle the water over the dough,
distributing it evenly throughout. The dough will be come sticky and
cling together. Gather it into a ball and wrap it in plastic wrap. Chill
for at least 30 minutes. Preheat the oven to 450 degrees F. When the
pastry has chilled, roll it out on a pastry board to a thickness of
1/8-inch. The easiest way is to roll the dough between 2 sheets of waxed
paper. Roll the dough up onto the rolling pin and transfer it to a 9-inch
pie tin. Gently press it into the tin without stretching it. Use the
excess pastry to make flutes or cut away the excess with a sharp knife or
scissors. Prick the bottom of the pastry shell thoroughly to prevent
trapped air from bubbling the dough. Butter a sheet of aluminum foil and
place the foil down into the shell. Weight it down with weights or beans
to keep the crust from lifting up. Bake the crust for 7 to 10 minutes
then remove the weight and the foil. Return the crust to the oven and
continue baking for another 8 to 10 minutes or until the crust is lightly
browned. If you have difficulty rolling out the dough, do not reroll it;
just patch the tears or holes. Rerolling will make the pastry tough.
FILLING:
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a small saucepan, gently heat the cream and the sherry until
steamy, do not allow it to scorch. In a mixing bowl, beat together the
eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5
minutes. In a large mixing bowl, beat the cottage cheese until it is
smooth then add the egg mixture and blend well. Add the hot cream and
sherry slowly to the cheese mixture and beat until well blended. Stir in
the currants and pour the mixture into the prepared crust. Bake for about
30 minutes, then allow to cool. Chill and sprinkle with cinnamon.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Finnish Curd Cake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 8
-----------------------------------CRUST-----------------------------------
2 T Butter; * 2/3 c Bread Crumbs; Dry **
------------------------------------CAKE------------------------------------
1 1/2 t Baking Powder 1 c Unbleached Flour; Sifted
1 c Cottage Cheese 2 ea Eggs; Large
1/2 c Brown Sugar 1 t Cinnamon; Ground
1 t Cardamom; Ground 1/2 t Ginger; Ground
1 t Orange Rind; Grated 1 t Lemon Rind; Grated
1/2 c Butter, Melted, *
* Use Sweet Cream Butter In this recipe.
** Note: This recipe can vary depending on the type of pan you use.
~-------------------------------------------------------------------------
Butter the baking dish, pie pan, or springform pan until generously
coated. Sprinkle the crumbs as needed into the pan, then turn the pan
around and shake gently, distributing the crumbs along the sides as well.
The crumbs should completely coat the inside of the pan. Chill briefly to
set the crumbs and then fill with the desired filling.
CAKE:
Preheat the oven to 325 degrees F. Sift together the flour and baking
powder and set aside. Press the cottage cheese through a sieve. In a
large mixing bowl, beat the eggs and the sugar until they are frothy. Add
the spices and fruit rinds. Add the cottage cheese and blend all the
ingredients well. Stir in the butter, then add the dry mixture, mixing
well. Pour the mixture into the prepared crust and bake for 1 hour.
NOTE: Again this is more like a quick bread, and you can increase the
sugar if you like as this is not particularly sweet.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: French Cheesecake
Categories: Cakes Cheesecakes Cheese Desserts
Servings: 16
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese 1/2 lb French Cheese; *
1/3 c Sugar; Granulated 1 T Unbleached Flour
4 ea Eggs; Large, Separated 1/4 c Sour Cream
1/4 c Heavy Cream 1 t Real Vanilla Extract
1 T Confectioners' Sugar
NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS
* Use the Soft Double Creme French Cheese in this recipe.
~-------------------------------------------------------------------------
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the cream cheese and the double creme, then add the sugar and flour and
beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy
cream and vanilla. Beat the egg whites until they are frothy, then
gradually add the confectioners' sugar and beat until the whites form
stiff peaks. Fold the whites into the cheese mixture. Pour the mixture
into the prepared crust and bake for 45 minutes, or until the center is
firm. Cool to room temperature, then chill before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: German Kasekuchen
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
2 c Unbleached Flour; Sifted 4 T Butter; No Margarine
1/2 c Sugar; Granulated 1 ea Egg; Large
1 t Baking Powder
---------------------------------CHEESECAKE---------------------------------
3 c Cottage Cheese; 1 1/2 lbs 1/2 c Cornstarch
1 t Baking soda 1 c Sugar; Granulated
4 ea Eggs; Large 1/2 t Lemon Rind; Grated
1/2 t Vanilla Extract; Real only 1 c Sour Cream
1 c Raisins
CRUST:
In a large mixing bowl, blend all the ingredients, cutting in the butter
and working the mixture with your hands until it is well mixed and
workable. Divide the dough into 2 equal portions. Use one half to line
the bottom of a greased 9-inch springform pan, the other half to line the
sides of the pan. Either roll out the dough or press it in with your
fingers. Chill before filling.
CHEESECAKE:
Preheat the oven to 375 degrees F. Press the cottage cheese through a
sieve. Combine the cornstarch and the baking powder and set aside. In a
large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon
rind and vanilla. Beat until very smooth. Add the dry mixture to the
cheese and blend well. Stir in the sour cream and raisins. Pour the
cheese mixture into the prepared crust and bake for one hour, or until
done. The center will remain soft. Turn off the oven and prop the door
open. Allow the cake to cool to room temperature. Serve at room
temperature as well.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Hungarian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Unbleached Flour; Sifted 1 t Baking Powder
4 T Sweet Butter; No Margarine 2 ea Egg Yolks; Large, *
1/8 t Salt 1 T Lemon Juice
1 x Cold Water; **
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese 4 ea Eggs; Large
1/4 c Sugar; Granulated 1 t Lemon Rind; Grated
1 c Sour Cream 1 c Crushed Pineapple; Drained
1/2 c Raisins
* Lightly beat the egg yolks.
** Use only as much cold water as needed. (3 to 4 TBLS)
~-------------------------------------------------------------------------
Sift together the flour and baking powder, set aside. Cream the butter in
a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing
well. Add the dry mixture, then using your fingers, work the dough into a
smooth consistency. Add the cold water as necessary to work the dough.
Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the
dough to fit the greased bottom of a 9-inch springform pan and place the
dough in the bottom. Use the excess to line the sides of the pan. Chill.
CHEESECAKE:
Preheat the oven to 450 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat 3 eggs and the sugar until well
blended. Add the cottage cheese and beat, then stir in the lemon rind and
the sour cream. Separate the remaining egg, saving the yolk for another
recipe, and brush the crust with the white. Combine the pineapple and
raisins in a bowl, then spread the mixture evenly on the prepared crust.
Pour the cheese mixture on the top of the fruit mixture. Bake for 10
minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake
for about another 35 minutes. Cool to room temperature, then chill.
Serve chilled.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: New Zealand Kiwi Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts Fruit
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 1/2 lb Cream Cheese 1/4 t Salt
1 t Vanilla Extract 4 ea Eggs; Large, Slightly Beaten
1 c Sugar; Granulated
----------------------------------TOPPING----------------------------------
1 c Sour Cream 1/2 t Vanilla Extract
2 ea Kiwi Fruits; Peeled & Sliced 6 tb Butter; Melted
2 tb Milk 3 tb Confectioners' Sugar
Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and
add the butter (NO Margarine) and sugar. Blend well. Press the mixture
onto the bottom and partly up the sides of a greased 9-inch springform
pan. Smooth the crumb mixture along the bottom to an even thickness.
Bake for 10 minutes in the preheated oven. Cool before filling.
CHEESECAKE:
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the cream cheese, milk, salt, and vanilla until well blended. Add the
eggs and sugar and continue to beat until light and creamy. Pour the
mixture into the prepared crust and bake for 35 minutes, or until lightly
browned; the cake should be set in the middle. Remove the cake from the
oven and cool for 10 minutes. Prepare the topping by mixing together, the
sour cream, sugar, and vanilla. Spread the topping over the top of the
cake. Return the cake to the oven and bake for 15 minutes more. Cool to
room temperature; then refrigerate until chilled. Just before serving,
garnish the top of the cake with slices of Kiwi fruit.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Paskha (Russian Cheesecake)
Categories: Cakes Cheese Cheesecakes Desserts Sauce
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x NONE
---------------------------------CHEESECAKE---------------------------------
6 c Farmers Cheese; 3 Lbs, * 6 ea Egg Yolks; Large
1 1/2 c Confectioners' Sugar 1 1/2 c Heavy Cream
1/2 c Candied Fruits 1/2 c Raisins; Seedless
1/2 c Almonds; Toasted, Slivered 1/2 t Lemon Rind; Grated
1/2 lb Butter; NO Margarine 3 t Vanilla Extract
-------------------------------SABAYON SAUCE-------------------------------
2 ea Egg Yolks; Large 1/4 c Madeira
1/2 t Lemon Rind; Grated 3 tb Confectioners' Sugar
1 tb Lemon Juice 1 tb Rum; Light
* You can also use Large-Curd Cottage Cheese if the Farmers Cheese is
~-------------------------------------------------------------------------
NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X
7-INCHES AT A MINIMUM.
Press the cheese through a sieve. Combine the cheese with the egg yolks,
beating in 1 yolk at a time. Add the sugar and blend well. Heat the
cream in a large saucepan until it almost boils, then add the cheese
mixture and cook over low heat, stirring constantly, until the mixture
thickens. Remove from the heat before it begins to boil. Stir in the
fruits, almonds, and lemon rind. Cool. Cream together the butter and the
vanilla, then stir into the cooled cheese mixture. Line the flower pot
with several layers of moistened cheesecloth, leaving enough cloth at the
top to form a flap that will cover the pot. Fill the pot with the cheese
mixture and cover with the flap. Put a weight on the top and place in the
refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom
of the pot, so be sure to place a pan under it. When drained, carefully
unmold the cake with a knife. Remove the cheesecloth and smooth the sides
with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar,
Madeira, and lemon rind in the top of a double boiler. Cook and continue
beating until the mixture thickens. Stir in the lemon juice and the rum,
then chill briefly. Pour the sauce over the cheesecake and serve.
NOTE:
This very unusual cheesecake is a traditional Russian Easter dish. In the
old days, the custom was to decorate it with paper flowers or religious
emblems and have the priest come by and bless it. Back then, it was made
in a special pyramid-shaped form, but you can make it in an ordinary red
clay flower pot. Visually, the effect is quite striking, and the drainage
hole allows the excess whey to escape. To make paskha, you will need a
large flower pot and some cheesecloth. The paskha will keep in the
refrigerator for several weeks, but be sure to make it at least three days
in advance.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Polish Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 23
---------------------------------CHEESECAKE---------------------------------
4 c Dry Curd Cheese; 2 lbs, * 1/2 t Salt
1 1/2 c Sugar; Granulated 4 ea Eggs; Large, Lightly Beaten
1/2 c Butter; Melted 1 t Vanilla Extract
-------------------------------CRUMB TOPPING-------------------------------
1 c Unbleached Flour 1/2 c Confectioners' Sugar
1/2 t Cinnamon; Ground 1/4 c Brown Sugar; Packed
1/4 c Butter; Melted 1 tb Unbleached Flour
* Use either Dry Curd Cottage or Farmer cheese in this recipe.
~-------------------------------------------------------------------------
Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve
and drain. In a small bowl, mix the flour, salt, and sugar. Set aside.
In a large bowl, combine the cottage cheese with the eggs, butter, and
vanilla. Mix until well blended and smooth. Add the dry mixture and
blend well. Pour the mixture into the prepared crust and set the cake
aside. Prepare the topping by sifting the flour, sugar, and cinnamon
together. Add the brown sugar and blend well. Pour the melted butter
over the topping mix and immediately stir with a fork to form small
crumbs. Sprinkle the topping mix over the surface of the cake and bake
the cake for 50 minutes, or until done. Cool to room temperature and then
chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Spanish Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x None
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese 1 1/2 c Sugar; Granulated
2 ea Eggs; Large 1/2 t Cinnamon; Ground
1 t Lemon Rind; Grated 1/4 c Unbleached Flour
1/2 t Salt 1 x Confectioners' Sugar
3 tb Butter
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the
cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs,
one at a time, beating well after each addition. Add the cinnamon, lemon
rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb
of butter, using your fingers to spread the butter completely. Pour the
mixture into the prepared pan and bake for 12 minutes at 400 degrees, then
reduce the temperature to 350 degrees and bake for another 25 to 30
minutes. The knife should come out clean. Cool the cake to room
temperature, then sprinkle with confectioners' sugar.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Swedish Cheese Pie
Categories: Cheese Cheesecakes Desserts Pies
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Basic Pastry Pie Crust; 9"
---------------------------------CHEESE PIE---------------------------------
2 c Cottage Cheese 3 ea Eggs; Large
1/4 c Unbleached Flour; Sifted 1/4 c Sugar; Granulated
1 c Light Cream 1/2 c Almonds; Toasted, Fine Chop
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. Place in a large mixing bowl and beat until smooth. Add the eggs,
flour, sugar, cream, and finely chopped almond and blend well. Pour the
mixture into the prepared crust and bake for about 45 minutes or until a
knife comes out clean. Remove the pie from the oven and chill before
serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Swiss Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese 1 c Swiss Cheese; Grated
1/2 c Sugar; Granulated 6 ea Egg Yolks; Large
9 ea Egg Whites; Large 6 tb Butter; Softened
3 tb Unbleached Flour 3 tb Cornstarch
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat together the cottage cheese, Swiss
cheese, butter, flour, cornstarch and sugar blending well. Add the egg
yolks, one at a time, at low speed mixing well after each addition. In
another large mixing bowl, beat the egg whites until they form stiff peaks
and fold them gently into the cheese mixture. Pour the mixture into the
prepared crust and bake for 45 minutes. The cake will rise above the top
of the pan, then settle down again. Cool in the oven with the door
propped open, then chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Ukrainian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese 3 ea Eggs; Large, Separated
1/2 c Sugar; Granulated 1/2 c Sour Cream
2 t Cornstarch 1 t Lemon Peel; Grated
1/2 c Walnuts; Chopped, (Optional)
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, beat the egg yolks until light an
foamy, then add the sugar slowly, continuing to beat until very light and
smooth. Add the cottage cheese to the egg mixture, blending well, then
add the sour cream, cornstarch, lemon rind, and walnuts (if desired).
Stir until all ingredients are well blended and the mixture is smooth.
In another large mixing bowl, beat the egg whites until they form soft
peaks, then gently fold them into the batter. Pour the mixture into the
prepared crust and bake for about 1 hour. Cool to room temperature before
serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Shortbread Crust
Categories: Cheesecakes
Servings: 1
1 1/2 c Unbleached Flour; Sifted 1 x Sugar; Granulated, *
1 ea Egg; Large, Separated, ** 1/2 c Butter; Softened, ***
* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.)
** Separate the large egg and lightly beat the yolk.
*** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE.
~-------------------------------------------------------------------------
Preheat the oven to 400 degrees F. Working on a large flat surface, such
as a pastry board, place the flour and the sugar in the center of the
surface and mix together. Form a small depression or well in the center
of the mound. Add the beaten egg yolk and the softened butter to the
well, ten blend these with the dry mixture. Mix the ingredients
thoroughly using your hands -- there's no substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap. Chill for at least
10 minutes. Roll out the dough to a thickness of about 1/4-inch. You
should have a circle of about 11 inches in diameter. For best results,
roll out your dough between 2 sheets of waxed paper, then peel away the
paper and cut the crust in a 9-inch circle. Place the circle inside a
9-inch springform pan. Prick the crust several times with a fork to keep
the crust from puffing up during the baking. Place the springform pan in
the oven and bake for 15 to 20 minutes, or until light brown. Allow to
cool. Using the leftover dough, line the sides of the springform pan.
Press the dough against the sides of the pan, smoothing it so as to have a
continuous layer of crust all the way around the sides of the pan. Make
sure that the side crust meets the bottom crust all the way around. Brush
the reserved egg white onto the shell, covering the bottom and sides.
This will seal the dough and keep it from becoming soggy. Set aside
until ready to use.
NOTE:
For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of
Amaretto Liqueur when adding the egg yolk and butter.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Westphalian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
1 1/2 c Cottage Cheese; Small Curd 1/4 c Sugar; Granulated
4 ea Eggs; Large, Separated 1/2 t Vanilla Extract
8 oz Cream Cheese; 1 Pk. 1 t Cornstarch
6 tb Butter
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, cream the butter with the sugar, do not
beat, then add the egg yolks and vanilla. Blend until the mixture is
light and fluffy. Add the cream cheese, cottage cheese and cornstarch and
blend well. In another mixing bowl, beat the egg whites until they form
stiff peaks; then fold them into the cheese batter. Pour the mixture
into the prepared crust and bake for about 1 hour or until the top is a
golden brown. Leave the cake in the oven to cool for 2 hours then chill.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chimpanzee Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts Fruit
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese 1/4 c Sugar; Granulated
2 t Lemon Juice 4 ea Eggs; Large
1 c Sour Cream 1 c Bananas; Mashed, *
6 tb Butter; Melted
* Approximately 3 medium bananas should yield the 1 cup of mashed
~------------------------------------------------------------------------
CRUST:
Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and
add the butter and sugar. Blend well. Press the crumb mixture onto the
bottom and partly up the sides of a greased 9-inch springform pan. Smooth
the crumb mixture along the bottom to an even thickness. Bake for about
10 minutes in the oven at 350 degrees F. Cool before filling.
CHEESECAKE:
Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream
cheese, sugar and lemon juice together. Add the eggs, one at a time,
beating well after each addition. Stir in the sour cream and the mashed
bananas and blend well until very smooth. Pour the mixture into the
prepared crust and bake for 1 hour. Cool in the oven, with the door
propped open, until the cake is at room temperature. Chill until serving
time.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Flesh of the Pig ala Bob Greenberg (and secret sauce)
Categories: Meats Pork Barbecued Sauces
Servings: 4
---------------------------------BASIC RIBS---------------------------------
3 lb Country Ribs or other 1 c Cider Vinegar
2 T Black Pepper fine ground 2 T Garlic Salt
----------------------------SAUCE FOR RE-HEATING----------------------------
1 ea Open Pit small bottle 1 ea Small Bottle A-1 Sauce
1/4 c Molasses 1 ea Supply of Hickory Chips
Regular old supermarket pork. Spare ribs, country ribs, or any other pork
Not too much fat. Cut off any gross excess, and cut them to EVEN
thickness. You'll ruin everything if you cook the meat unevenly. You may
compensate by scoring the meat.
In a large baking pan, soak the ribs with cider vinegar, after which
sprinkle them with garlic salt and finely ground black pepper. (Don't use
pepper mills, or other peppers.) It doesn't seem to matter how long the
ribs soak, or how much vinegar is on them. Just make sure it hits all
sides, you don't have to puncture them. This sweetens the meat.
The key to the fire is the hickory chips. Keep feeding these amazing
little fellows to the charcoal. The flavor comes out of these chips and
you cannot do without them. Make sure the fat and chips don't light up
your whole dinner and ruin it.
Cooking: A moderate hot fire a couple of inches or more from the meat, and
a grill of reasonable cleanness. As the meat cooks turn it often, do not
let it burn, do not baste it with anything. Don't cover the grill and
don't stray too far -- fire is always hiding in the wings.
Here is the catch -- the trick -- the hard part, is the timing. You may
ruin some meals before you hit it, but the time to take them off the grill
is one minute after trichina danger is past. As soon as the meat turns
brown it's time to eat. You can use the small strips you cut off to judge
just when things are perfect.
Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit,
One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the sauce until
slow boil, dump in the cold pork from the fridge. alt. without sauce wrap
the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be
stored and re-used, but remember it will have pork fat in it now.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: 100% Whole Wheat Bread
Categories: Breads
Servings: 6
2/3 c Water 3 pk Yeast
1 T Sugar 8 c Scalded milk
2/3 c Shortening 1 c Sugar
1/2 c Molasses 2 T Salt
12 c Whole wheat flour
Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1
cup sugar in the hot milk. Stir all ingredients in large bowl, turn
out and knead about 5 minutes, adding flour if needed. Knead about 5
minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours.
Knead down and shape into 6 loaves, let rise until doubled in pans.
Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let
cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts
can be added for a change. Also this bread freezes well.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Acadian Peppered Shrimp
Categories: Cajun Main dish Fish
Servings: 4
1 lb Butter 1/2 c Lemon juice
2 t Fresh basil, chopped 2 t Cayenne pepper
2 t Fresh oregano, chopped 5 ea Garlic cloves, minced
1 ea Bay leaf, crumbled 1/2 c Black pepper, finely ground
1 x Salt 4 lb Large raw shrimp in shells
The shrimp should be of a size to number 30-35 per pound. Melt the
Butter in a large deep-sided frying pan or iron skillet over low heat.
When melted, raise the heat, and add the remaining ingredients except
the shrimp. Cook, stirring often, until browned to a rich mahogany
color, about 10 minutes. Add the shrimp, stir- ring and turning to
coat well with the seasoned Butter. Cook until the shrimp have turned
a rich deep pink, about 10 minutes.Serve the shrimp in their shells,
peeling them at the table. From Nathalie Dupree's "New Southern
Cooking"
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: All Purpose Barbecue Sauce
Categories: Sauces
Servings: 4
1/4 c Salad oil 2 T Soy sauce
1/4 c Bourbon, sherry, or wine 1 t Garlic powder
1 x Pepper, freshly ground
Combine all ingredients and pour over meat. Marinate in refrigerator.
Also use to baste meat as you cook it. Good on red meat, fish or
chicken.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Almond-topped Pear Pie
Categories: Desserts Fruits Pies
Servings: 6
3 t Cornstarch 1/4 t Ginger, ground
1/8 t Salt 1/2 c Corn syrup; dark karo
2 t Butter or margarine 1 t Lemon juice
1/2 t Lemon rind; grated 1 ea Pie shell, unbaked 9-inch
4 ea Pears; medium, * 1 x -------almond topping-------
1 c Flour, unbleached 1/2 c Brown sugar; firmly packed
1/4 t Ginger, ground 1/2 c Butter or margarine
1/2 c Almonds; coarsely chopped
* The pears should be pared and thinly sliced. There should be
about 4
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Combine the cornstarch, ginger and salt in a large bowl. Add the
corn syrup, melted butter, lemon juice and lemon rind, stirring until
smooth. Add the pears and toss until well coated with the corn syrup
mixture. Arrange the mixture into the unbaked pie shell. Prepare the
Almond Topping and sprinkle over the pears. Bake in a preheated 400
degree F. oven for 15 minutes, then reduce the heat to 350 degrees F.
and bake an additional 30 minutes or until the topping and crust are
golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the flour,
brown sugar, and ginger in a bowl. Cut in the butter, using a pastry
blender, until crumbly. Stir in the almonds.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Americana Key Lime Pie
Categories: Desserts Pies
Servings: 6
1 T Gelatin, unflavored (1 env.) 1/2 c Sugar
1/4 t Salt 4 ea Egg yolks
1/2 c Lime juice 1/4 c Water
1 t Lime peel, grated 1 x Few drops green food color
4 ea Egg whites 1/2 c Sugar
1 c Cream, heavy, whipped 1 ea Pie shell, 9-in baked
1 x Pistachio nuts; chopped 1 x Lime slices for garnish
1 x Cream, heavy, whipped, to to
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, lime juice, and water; stir into gelatin mixture.
Cook and stir over medium heat just till mixture comes to boiling.
Remove from heat; stir in grated peel. Add food coloring sparingly to
tint pale green. Chill, stirring occasionally, until the mixture
mounds slightly when dropped from a spoon. Beat egg whites till soft
peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold
gelatin mixture into egg whites. Fold in whipped cream. Pile into
cooled baked pastry shell. Chill till firm. Spread with more whipped
cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in
center. Garnish with thinly sliced lime placed in whipped cream mounds
around edge of pie. Source: Better Homes & Gardens Dessert Cookbook.
"A spectacular from the famous Miami hotel!"
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Apple Blueberry Pie
Categories: Pies Desserts
Servings: 6
3/4 c Sugar 3 T Cornstarch
1/2 t Salt 5 c Apples, peeled and sliced
1 c Blueberries,fresh if possibl 1 T Lemon juice
1 ea Pie shell, unbaked double 2 T Margarine
In a large bowl,stir together sugar,cornstarch and salt.Add
apples,blueberries and lemon juice;toss to coat the fruit.Turn into
pastry lined 9" pie plate.Dot with margarine.Add top crust; seal and
flute edge.Bake in a 425 degree oven until crust is browned and
filling is bubbly.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Apple Chutney
Categories: Chutney Fruits Pickles
Servings: 10
1 qt Cider vinegar 3 c Sugar
1/2 lb Raisins, seedless 6 lb Apples, very tart *
1/4 lb Garlic peeled and chopped 1/2 lb Ginger, chopped
6 ea Red or green chili peppers** 2 T Pickling salt
1 x Sugar to taste 1 x Cayenne pepper; to taste
6 lb Pears, hard green ***
* Apples are to be peeled, quartered and cored. ** Chili
peppers are to be seeded and chopped. *** Pears should be peeled,
cored and cut into strips.
~---------------------------------------------------------------------
~--- In large preserving kettle mix the vinegar, sugar, raisins,
apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil
and simmer until the apples are mushy and transparent. If neccessary,
add a little more vinegar. Taste and add sugar and cayenne as
desired. Then add the pears and simmer until the pears are tranparent
but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Apple Meringue Pie
Categories: Pies Desserts
Servings: 6
1 ea Pie shell, 9" unbaked 2 c Apple, grated
1/2 c Sugar 3 T Butter
1 T Lemon juice 3 ea Eggs, separated
1/2 t Cinnamon 1/2 t Nutmeg
1/4 c Sugar, confectioners 1 t Vanilla
Spread apples evenly in bottom of pie shell.In separate bowl, cream
sugar and butter.Blend in lemon juice and 3 beaten egg yolks.Pour over
apple.Sprinkle with cinnamon and nutmeg.Bake in 350 degree oven for 40
to 45 minutes. Beat egg whites until peaks are formed.Gradually,add
powdered sugar and vanilla,beating until meringue is stiff.Spread over
top of pie.Return to oven.Reduce heat to 325 degrees.Bake 5 to 10
minutes longer,until meringue is lightly browned.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Apple Pie #1
Categories: Pies Desserts
Servings: 6
2 ea Unbaked pie crusts 4 c Water
1 1/2 c Sugar 4 t Cream of tartar
40 ea Ritz crackers 2 T Butter
1 t Cinnamon 1/4 t Nutmeg
1 ea Juice & grated rind of lemon
Make your favorite pie crust (top and bottom).Boil water,sugar and
cream of tartar.Add whole crackers,1 at a time.Boil 2 minutes.Add
remaining ingredients.Cool.Pour into prepared pie shell.Cover with top
crust.Slit top for steam vents.Bake @ 425 degrees for 10
minutes.Reduce heat to 350 degrees.Continue to bake 20 to 25 minutes
or until golden brown.Remove from oven. Cool.Makes 1 pie.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Apple Pie #2
Categories: Pies Desserts
Servings: 8
1 ea Large egg yolk,slightly beat 1/4 t Salt
1/2 t Ground cinnamon 1/4 t Ground nutmeg
1 ea Graham cracker pie crust 5 1/2 c Sliced,peeled cooking apples
3/4 c All-purpose flour 1/4 c Sugar
1 T Lemon juice 1/4 c Packed light brown sugar
1/2 c Sugar 1/3 c Butter, room temperature
1/4 c Packed light brown sugar 3 T All-purpose flour
Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly,
with egg yolk;bake on baking sheet until light brown,about 5 minutes.
Remove crust from oven.Combine sliced apples,lemon juice,1/2 cup
sugar, 1/4 cup brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix
well and spoon into crust.Mix remaining flour,sugar,brown sugar and
butter with fork or pastry blender until crumbly.Sprinkle topping
mixture,evenly, over apples.Bake on baking sheet,about 50 minutes.Cool
on wire rack. Serve at room temperature.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Apple Pie #3
Categories: Pies Desserts
Servings: 6
1 1/2 c Water 1 1/2 c Sugar
16 ea Soda crackers 1/2 ea Stick margarine
1 1/2 t Cream tarter 1/2 t Cinnamon
1/2 t Nutmeg
Bake @ 350 degrees in unbaked crust.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Apricot Cheese Pie
Categories: Pies Desserts
Servings: 8
1 1/4 c Quick oats 1/4 c Melted butter or margarine
1/4 t Cinnamon 1/8 t Ground nutmeg
1 c Cottage cheese 1 pk Reduced calorie cream cheese
3 ea Eggs 1/2 c Sliced dates
1/2 c Pineapple juice 1 t Vanilla extract
1 t Grated orange rind 3/4 t Cornstarch
1 c 16 oz apricot halves,drained
Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press
mixture onto bottom and up sides of a 9" pie plate. Bake @ 425 degrees
for 7 to 10 minutes,until lightly browned. Meanwhile,combine cottage
cheese and cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla
extract,orange zest and remaining nutmeg in a food processor or
blender.Blend until well mixed. Pour into cooled crust and bake @ 350
degrees for 30 to 35 minutes until filling is set.Chill at least one
hour. Combine remaining pineapple juice and cornstarch in a small
saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until
thickened and clear.Arrange drained apricot halves on top of cheese
filling and spoon pineapple glaze,evenly,over apricots. Refrigerate
until glaze is set.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: ARCADIAN EIGHT BEAN CHILI
Categories: Chili Spicy
Servings: 25
1/4 lb Each, beans: kidney, white, 1 x Red, pinto, navy, cranberry
1/4 c Paprika 1/4 c Pepper, cayenne,or to taste
1 lb Bacon 1/2 c Peppers, grnd dried poblano
5 ea Onions, lg, peeled chopped 108 oz Tomatoes, italian plum, with
2/3 c Garlic, minced 12 oz Beer
1/4 c Coriander seed,toasted grnd 5 lb Beef, lean ground
1/4 c Cinnamon, ground
In a large pot, soak the beans together overnight in water to cover.
Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours
or until beans are just tender.
While the beans are simmering, heat a large skillet. Mince the bacon
and cook it until it begins to crisp. Add the onions and garlic and
cook over medium heat for 5 minutes. Add all the spices and the
ground Poblanos and cook another 5 minutes. Add the Tomatoes with
their juice and the Beer. Simmer for half an hour.
In another pan, cook the beef until the pink color disappears. Drain
and add it to tomatoe mixture.
When the beans are fully cooked, drain them, reserving the liquid, and
add the beans to the meat/tomato mixture. Salt to taste and let the
mixture simmer for about 1 hour. If it is too dry, add some of the
bean liquid.
Bill Pfeiffer, 1982 World Champion Chili
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Arroz con Pollo
Categories: Mexican Ethnic Easy
Servings: 6
1/2 c Olive oil 1/4 c Tomato sauce
1 ea Frying chicken cut up 1/8 t Saffron (powdered)
1 ea Small onion chopped 2 1/2 c Chicken broth
1 ea Clove garlic, minced 1 c Uncooked rice
1 x Salt and pepper to taste
Heat oil, brown chicken on both sides. Add onion and garlic, fry a
few minutes, then add tomato sauce, saffron dissolved in chicken
broth, salt and pepper. Cover and cook for 20 minutes. Add rice,
stir well, cover again and simmer for 30 minutes longer, or until
all liquid has been absorbed and chicken is tender.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Aunt Cora's Biscuits
Categories: Breads
Servings: 4
1 1/2 c Sifted unbleached flour 3 t Baking powder
1 t Salt 1 1/2 t Baking soda *
2 T Sugar 1/4 c Shortening, melted
1 1/2 c Sourdough starter
* More Baking Soda may be added if the starter if very sour. Place
flour in bowl, add starter in a well, then add melted shortening and
dry ingredients. Mix lightly and turn out onto a lightly floured board
and knead until the consistency of bread dough, or of a satiny finish.
Pat or roll out dough to 1/2 inch thickness, cut and put on a greased
pan. Coat all sides of biscuits with melted butter. Let rise over
boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20
minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Aunt May's Pickled Green Tomatoes
Categories: Tomatoes Pickles Vegetables
Servings: 8
15 lb Tomatoes, 2 gal. green 1 c Pickling salt
1/2 T Powdered alum 2 qt Boiling water
2 c Cider vinegar 5 c Sugar
2 ea Stick cinnamon 1 x Handful cloves
* Green tomatoes should be fresh picked and sliced.
~---------------------------------------------------------------------
~--- Arrange the tomatoes in layers in a large bowl or pickle crock,
sprinkling the salt between the layers. Let stand overnight. The
next day, drain, sprinkle with the alum, and pour the boiling water
over them. Let stand for 20 minutes. Drain, rinse, and drain again.
In an enamel or stainless stell preserving kettle combine cider
vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice
bag should be kept in the syrup right up to the very end.) Bring to a
boil, stirring until sugar is dissolved and boil rapidly for 3
minutes. Pour the syrup over the tomatoes and let stand overnight.
Next day, drain off syrup and bring to a boil. Pour over tomatoes and
let stand again overnight. On the fourth day, put syrup and tomatoes
into the kettle, bring to a boil and simmer until the tomatoes are
transparent. Pack the tomatoes into hot jars. Boil the syrup until it
becomes quite thick or spins a long thread. Remove the spice bag and
pour the syrup over the fruit, filling the jars and seal. Makes 8
Quarts.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Baby Shrimp And Tarragon Mustard
Categories: Appetizers Dips Seafood
Servings: 4
2 t Dijon mustard 1 t Lemon juice
1 1/2 t White wine vinegar 2 t Fresh tarragon; chopped, or
2 t Dried tarragon; crushed 1 c Mayonnaise
3/4 c Baby shrimp 1/2 c Sour cream
Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the
mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover
and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:
Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans,
Artichoke Leaves.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Bake Cherry Chesse Pie
Categories: Pies Desserts
Servings: 6
1 ea 9" graham cracker crust 1/3 c Concentrated lemon juice
1 pk 8 oz softened cream cheese 1 t Vanilla extract
1 c 14 oz. sweetened condensed; 1 c Cherry pie filling
1 x Milk ( not evaporated)
large mixer bowl,beat cheese until fluffy.Beat in Condensed lk until
smooth.Stir in lemon juice and vanilla.Pour into ust.Chill 3 hours or
until set.Top with desired amount of e filling before
serving.Refrigerate leftovers.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: BAKED CATFISH a'la MEUNI`ERE
Categories: Creol Fish
Servings: 6
4 ea Catfish fillets (5 oz ea) 1/2 c Cracker meal
1/4 c Parmesan cheese 1 T Lemon and herb seasoning
1 ea Egg 1 x Meuni`ere suace
1 T Water
1. Thaw frozen fish accoding to package directions. 2. Beat Egg and
Water. 3. Combine cracker meal,Cheese and seasoning; dip fish fillet
in beaten Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce
in shallow bakin dish; place fillets in dish, turning once or twice
to coat both sides well. 5. Bake i preheated 350 F. degree oven 40
minutes. or until fish flakes ea sily.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Baked Stuffed Peppers
Categories: Vegetarian Main dish
Servings: 4
1/2 c Long-grain brown rice 1 x Salt
4 x Large sweet peppers, * 3 T Butter or margarine
1 x Medium onion, chopped 1/2 c Finely diced celery
1/2 c Sunflower seeds 1/4 c Minced parsley
2 ea Eggs, slightly beaten 1/4 t Dried oregano leaves,crumble
1/4 c 4 oz. chopped green chiles 1 x Black pepper
1/2 c Shred. sharp cheddar cheese
* Red or green peppers. Cook rice in 1-1/2 cups boiling salted
water for 35 minutes or until tender. Drain if necessary. Set aside.
Cut peppers in half. Remove seeds and white membrane. Parboil
peppers in boiling salted water for 5 minutes. Arrange in slightly
oiled, shallow 1-1/2 quart baking dish. Melt butter in small
skillet. Add onion, celery, and sunflower seeds. Saute until onion is
tender. Remove from heat. Stir into rice. Add parsley,
eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers
with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in
bottom of dish. Bake at 400 degrees for about 20 minutes. Good
served with: Stewed tomatoes and corn bread (bake corn bread along
with peppers). From: My Great Recipes
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Baked Zucchine Boats
Categories: Vegetables Main dish
Servings: 8
4 x Zucchini, medium 1 c Rice,long grain cooked
1 x Onion, yellow, chopped 1 x Garlic clove, chopped
1 ea Egg, beaten 2 T Olive oil
1/2 lb Ground beef, lean 1/2 c Bread crumbs
2 c Spaghetti sauce,canned * 3 T Dill, fresh, chopped
2 T Parsley, fresh, chopped 2 T Parmesan cheese, grated
* store bought if preferred. Preparation: 30 minutes Cooking: 45
minutes 350F Split zucchini lengthwise, scoop out seeds.
Saute ground beef, onion, garlic, dill, and parsley in olive oil.
Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and
mix well. Fill zucchini with mixture and place in a baking dish.
Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs
on top. Cover and bake at 350 for approximately 45 minutes, until
zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Baked Zucchini with Tomatoes
Categories: Vegetables Low-cal
Servings: 4
3 ea Zucchini, medium sized 2 ea Tomatoes; medium sized
1 x Green pepper, med 1 x Yellow onion, medium sized
1/2 t Salt 1/8 t Pepper, black
1/4 c Olive oil
THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH
SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
Preparation:10 min Cooking: 25 min Calories per serving:
170 1. Preheat oven to 400F. Core, seed and chop pepper. Peel and
finely chop onion. Trim ends off the zucchini and remove the stem end
from the tomatoes. Cut both vegetables into 1/2-inch slices and
arrange them in a buttered 1-or 1 1/2-quart baking dish with their
edges overlapping slightly, alternating the tomato with zucchini. 2.
Scatter the green pepper, onion, salt, and pepper over the slices.
Drizzle the oil evenly over the vegetables. 3. Place the dish in the
oven and bake, uncovered, about 25 minutes, or until the squash is
crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE
PREPARED AHEAD AND BAKED JUST BEFORE SERVING. QUICK, THRIFTY COOKING,
READER'S DIGEST
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Baltimore Peach Cake
Categories: Cakes Desserts Fruits
Servings: 6
1 T Butter, softened 1 c Sugar
2 1/2 c Flour 3 t Baking powder
1 1/2 c Milk 3/4 c Sugar, mixed with...
2 t Cinnamon 5 ea Large peaches, peeled/sliced
2 T Butter, melted
Preheat oven to 350. With electric mixer, blend first five
ingredients. Spread in greased and floured 15x10" jelly roll pan, or
13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture
lightly over dough base. Arrange peach slices by rows on top of base.
Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter
butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8"
cake pan -- use 13x9" pan only.)
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Bamberger Krautbraten (Bramberger Meat & Cabbage C
Categories: German Meats Main dish
Servings: 4
1 lb Cabbage; head, small 1 T Vegetable oil
2 ea Onions; medium, chopped 1/2 lb Pork; lean, cubed
1 lb Ground beef; lean 1 t Caraway seed
1/2 t Salt 1/2 t Pepper
1/2 c White wine; dry 1 t Vegetable oil
3 ea Bacon; strips, thick sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Banana Cream Pie
Categories: Pies Desserts
Servings: 6
1 ea Banana 1 ea Baked 9" pie shell,cooked
2 pk (4 serv)banana or vanilla; 2 1/2 c Cold milk
1 x Instant pudding 2 c Thawed kool whip topping
Slice banana into pie shell.Prepare pie filling as directed on package
for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping
and pour over banana in shell.Chill at least 3 hours.Top with
remaining whipped topping;garnish with banana slices and mint,if
desired
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Barbecue Ribs
Categories: Meats Sauces
Servings: 4
4 lb Spareribs cut to serve 1 c Brown sugar, firmly packed
1/4 c Catsup 1/4 c Soy sauce
1 t Dry mustard 1/2 c Chili sauce
1/4 c Dark rum 1/4 c Worcestershire sauce
2 ea Cloves garlic, crushed 1 x Dash pepper
Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350
degrees F. Unwrap and drain drippings. Combine all ingredients and
pour over ribs. Marinate at room temperature for 1 hour. Bake at 350
degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches
above coals turning and basting.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Barbeque Sauce 2
Categories: Cajun Sauces
Servings: 5
1 x -------seasoning mix-------- 1 1/2 t Black pepper
1 t Salt 1 t Onion powder
1 t Garlic powder 1/2 t White pepper
1/2 t Ground cayenne pepper 1 x ------main ingredients------
1/2 lb Bacon, minced 1 1/2 c Chopped onions
2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce
1 c Honey 3/4 c Dry roasted pecans, chopped
5 T Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange
2 T Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon
2 T Minced garlic 1 t Tabasco
4 T Unsalted butter
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
in the onions, cover pan, and continue cooking until onions are dark
brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock,
chili sauce, honey, pecans, orange juice, lemon juice, orange and
lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce
heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about
15 minutes more to let the flavors marry. Add the butter and stir
until melted. Remove from heat. Let cool about 30 minutes, then pour
into a food processor or blender and process until pecans and bacon
are finely chopped, about 10 to 15 seconds. This sauce may be used
to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul
Prudhomme's "Louisiana Kitchen"
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Barbequed Shrimp and Chicken
Categories: Poultry Main dish Barbeque
Servings: 2
1 t Minced garlic 1/2 t Onion powder
1/2 t Ground cumin 1/4 c Melted butter
1/2 lb Medium shrimp 1 lb Boneless chicken breast
eel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion
owder, Cumin and melted Butter. Marinate shrimp and chicken while
reparing grill. String shrimp and chicken onto separate skewers. ook
about 5 inches above hot coals, allowing 5 minutes for shrimp and 0
minutes for chicken. Turn once or twice while cooking and baste ften
with remaining marinade.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Basmati Chaaval
Categories: Indian Ethnic Easy
Servings: 6
2 c Basmati rice 3/4 t Salt
1 T Unsalted butter 2 2/3 c Water
Pick the rice over and put in a bowl. Wash in several changes of
water. Drain. Pour 3 times the water you have rice over the rice and
let soak for 30 minutes hour. Drain thoroughly. Combine the rice,
salt, butter and the water in a pot. Bring to a boil. Cover with a
tight fitting lid, turn heat to very low and cook for 20 minutes.
Lift the lid, mix gently but quickly with a fork and cover again.
Cook for 5-10 minutes until tender.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Basque Shepherd's Pie
Categories: Eggs Breakfast Vegetables
Servings: 4
4 ea Slices bacon 3 ea Med. potatoes
2 t Sliced green onions/tops 1 T Snipped parsley
3/4 t Salt 1/8 t Dried thyme, crushed
1 x Dash pepper 4 ea Large eggs
In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine
reserved drippings, peeled, thinly sliced potatoes, onion, parsley,
salt, thyme and pepper. Cover tightly; cook over low heat til
potatoes are barely tender, 20 to 25 minutes, stirring carefully once
or twice. In small bowl beat together eggs and milk; pour over potato
mixture. Cover and continue cooking over very low heat til egg is set
in center, 8 to 10 minutes. With a wide spatula, loosen sides and
bottom and slide potatoes out onto serving plate, or serve from
skillet. Sprinkle crumbled bacon atop. Serve hot.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Basting Sauce For Roast (For Company)
Categories: Sauces Meats
Servings: 12
12 lb Chuck or arm roast 2 t Dry mustard
1/2 t Garlic salt 2 t Onion salt
2 t Celery salt 2 t Salt
1 t Pepper 2 T Mayonnaise
2 T Vinegar 2 T Kitchen bouquet
Place unseasoned Roast in Roaster with 1 inch water. Cover and cook
3-4 hours depending on sixe of roast. Add sauce and baste. Continue
to cook covered til tender. Thicken liquid with flour.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Bavarian Liverwurst Dip
Categories: Appetizers Dips Meats
Servings: 2
1 c Liverwurst 1/2 c Sour cream
1/4 c White onion; minced 1 t Dill pickle relish
1 t Dijon mustard 1/2 t White pepper
Blend the liverwurst and sour cream until smooth and creamy. Add all
the other ingredients, blending well. May be served at room
temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED
DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail
Rye Bread, Lavasch Crackers
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Bean Vegetable Medley
Categories: Vegetarian Main dish Vegetables
Servings: 4
3 T Vegetable oil 1 x Large onion, diced
2 x Stalks celery, sliced 1 x Med. green pepper, *
2 x Med. tomatoes, diced 2 c Red kidney beans, drained **
1 pk Frozen baby lima beans,10 oz 1 c Quick cooking barley
2/3 c Chopped parsley 1 1/2 t Salt
1 t Dried basil leaves 1/4 t Ground black pepper
3 c Boiling water 2 T Grated cheddar cheese
Tips: This dish can be assembled and baked later. Add the boiling
water just before baking. Baking time should be increased by 15
minutes when starting refrigerated temperature. * Green pepper cut
into strips. ** 15-1/2 oz. cans each. Heat oil in a large skillet.
Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do
not brown. Stir in tomatoes, kidney beans, barley, parsley, salt,
basil, and black pepper. Transfer mixture to a buttered 2-to 3
quart casserole with lid. Add boiling water. Cover. Bake at 350
degrees F for 1-1/2 hours or until barley is tender and liquid is
absorbed. Sprinkle with grated cheese before serving. Good served
with: Marinated, slightlt blanched mixed vegetables, hot French bread
and butter. From: My Great Recipes
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Beef and Cheese Pie
Categories: Pies Main dish
Servings: 6
1 1/4 lb Ground beef 1/3 T Cinnamon
1/4 ea Chopped green bell pepper 1 c 8oz tomato sauce & mushrooms
1 c 8 oz. cut green beans 1/4 t Garlic salt
1 c 8 oz. can crescent rolls 1 ea Egg,slightly beaten
2 c Shredded cheddar cheese
Preheat oven to 375 degrees.Fry ground beef,onion and green bell
pepper in a large frying pan.Drain fat.Stir in tomato sauce, beans,and
seasoning.Simmer while preparing crust.Separate crescent rolls into 8
triangles.Place in an ungreased 9" pie pan.Press bottom and sides to
form a crust.Combine egg and 1 cup cheese. Spread over
crust,evenly.Spoon hot meat mixture into crust. Sprinkle with
remaining cheese.Bake for 20 to 25 minutes.Serves 6.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Beef and Scallop Saute
Categories: Beef Fish Easy
Servings: 4
2 T Peanut oil 1 1/4 c Sliced green onion
1 t Minced garlic 1 T Water
1 lb Beef cut for stirfry 1 pn Fresh ginger
1 pn Red pepper flakes 1 pn White pepper
3/4 lb Sea scallops 1 t Salt
1 pn Red pepper flakes
Heat oil in wok or large skillet until almost smoking. Add garlic
and beef, then scallops, and stir-fry about 30 seconds. Add
remaining ingredients and stir-fry beef and scallops another 20 to 30
seconds.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Beef Bourguignonne II
Categories: Beef Main dish Easy
Servings: 4
5 ea Medium onions sliced 1/2 lb Fresh mushrooms
2 t Shortening 2 lb Stew meat
1 t Salt 1/2 t Crushed marjoram
1/2 t Crushed thyme 1/8 t Pepper
1 1/2 T Flour 3/4 c Beef stock
1 1/2 c Red burgundy
Cook and stir onions and mushrooms in hot shortening until onions
are tender; drain on paper towels. Brown meat in same skillet;
add more shortening as necessary. remove from heat. Sprinkle
seasonings over meat. Mix flour and beef stock; pour into
skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir
in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr.
The liquid should always just cover the meat. (If necessary, add
a little more bouillon and Burgundy - 1 part bouillon to 2 parts
Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15
min., or until heated through.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Beef Chow Mein
Categories: Oriental Main dish
Servings: 4
3/4 lb Round/rump steak 1 T Soy sauce
1 t Salt 1 T Sugar
8 ea Fresh mushrooms 1/2 lb Bean sprouts
6 oz Bamboo shoots (can) 3 ea Green onions (scallions)
1 ea Egg 2 c Beef stock
2 T Cornstarch 1 t Seseme oil
2 c Dried egg noodles 1 x Deep frying oil
Slice beef about 1 inch long 1/2 inch wide and as thin as possible.
Mix the salt, sugar and soy sauce together and mix well, then ad the
beef and marinate for at least one hour, longer for more flavor. Wash
and slice the mushrooms, including stems. Slice the bamboo into thin
strips; slice the scallions into 1 inch pieces; soak, rinse and drain
the bean sprouts. In a seperate bowl, mix the cornstarch and beef
stock together. Drain the beef reserving the marinade. Heat the
seseme oil and stir fry the beef for 4 to 5 minutes. Ad the cornstarch
mixture and remaining marinade, bring to a boil stirring constantly;
ad the vegetables and simmer for 5 minutes longer. Cook noodles in
boiling water for 4 to 5 minutes; drain thoroughly. Deep fry as needed
draining on absorbent paper. Beat the egg adding 1 tablespoon water
and pour onto lightly oiled skillet. Make a small thin omelet and
slice into thin strips. Place cooked noodles on hot dish, top with
beef mixture and garnish with the strips of omelet.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Beef Tacos
Categories: Mexican Main dish
Servings: 6
1 lb Ground beef 1 ea Chopped onion
1 x Salt to taste 1 ea Clove garlic (optional)
1 pk Taco shells 1 c Green chili or taco sauce
Saute' the beef and onion until brown. Salt to taste. Add garlic if
desired. Place a heaping tablespoon of meat mixture in each shell and
stuff with lettuce, tomato and cheese. Serve with the chili or taco
sauce and top with sour cream or guacamole for an added treat.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Beefy Spaghetti Soup
Categories: Soups Microwave Easy
Servings: 4
1/2 lb Ground beef, crumbled 1 c Frozen cut green been
1 ea Medium onion 1 1/2 c Broken spaghetti (uncooked)
1 ea Clove garlic, minced 1 t Parsley flakes
4 c Beef stock 3/4 t Salt
1 t Olive oil 1/8 t Pepper
1 ea Mushrooms, sliced 1 ea Bay leaf
1 ea Can tomato sauce 1/2 t Oregano
In large casserole combine ground beef, onion, garlic, and
oil. Microwave at high until meat is no longer pink, stirring once
during cooking. Drain. Add remaining ingredients. Cover. Microwave
at high till spaghetti is done (around 20 to 25 minutes). Stir
occasionally.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Beer Biscuits
Categories: Breads
Servings: 4
2 c Unbleached flour 3 t Baking powder
1 t Salt 1/4 c Shortening
3/4 c Beer
Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistanch. Stir in beer, knead
lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or
until golden brown. Makes 12 to 15 biscuits.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Bishop Pie
Categories: Pies
Servings: 15
1 c Butter 2 c Flour
1 1/2 c Chopped pecans 8 oz Cream cheese
1 c Confectioners sugar 3 c Whipped topping
3 pk Instant chocolate pudding 3 c Milk
Melt butter; stir in flour and 1 c of the nuts. Continue stirring
until a thick paste is formed, with no flour lumps. Press into bottom
of a 13x10 baking pan and bake 15 min at 375F. Cool. Prepare first
layer of filling by combining cream cheese, sugar, and 1 c whipped
topping. Beat with electric mixer at med speed for 2-3 min. Spoon
into cooled crust, then smooth with spatula. Combine pudding and milk
in the mixing bowl used for the first filling. Beat well, then pour
over the cream cheese layer. As soon as the chocolate layer firms up
a bit, spoon on more whipped topping, smoothing and adding until there
is an additional 1/2" layer above the chocolate. Sprinkle with
remaining pecans and chill for at least 3 hours. From the Pipe Dream
Restaurant, Willington, CT
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Bizcochitos
Categories: Mexican Cookies
Servings: 48
1 c Lard or shortening 1/2 c Sugar
1 ea Egg 3 c Flour
1 1/2 t Baking powder 1/2 t Salt
1 t Anise seed 3 T Sweet wine
1 x ----------topping----------- 1/4 c Sugar
1 T Cinnamon
Cream fat and sugar until quite creamy. Add egg and beat until very
fluffy. Sift together flour, baking powder and salt; add to creamed
mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and cut
in plain squares or fancy shapes. Combine topping ingredients and
sprinkle on top of each cookie. Bake in a preheated 350 oven for 15-20
minutes or until light brown. Freezes well.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: BLACK BEAN CHILI
Categories: Vegetarian Spicy
Servings: 6
4 c Dried black beans 2 T Cumin seed
2 T Oregano, dried 1/2 c Olive oil
2 ea Onions, large, chopped 4 1/2 t Hungarian paprika
1 1/2 c Green peppers, finely diced 3 T Garlic, minced
1 x Warm flour tortillas
Place Beans in large pot and cover with cold water. Bring to a boil.
Remove from heat and let stand 2 hours.
Drain Beans and return to pot. Add enough cold water to cover by two
inches. Cover and bring to a boil. Reduce heat and simmer until
Beans are tender but not mushy, about 2 hours. Add water as
necessary.
Drain Beans, reserving 3 cups liquid. Return Beans to pot along with
1 cup of the cooking liquid.
Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano
in small baking pan. Roast until fragrant, shaking occasionally,
about 10 minutes.
Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir
over medium high heat for 3 minutes. Add Cumin and Oregano mixture,
Paprika, cayenne, and Salt. Cook until onions are soft, about 10
minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir
into the Beans. If necessary, thin with reserved liquid.
Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz
goat cheese in ea ch bowl. Top with chili. Garnish with sour cream
and diced red bell pepper. Pass warm tortillas separately.
Bill Pfeiffer's 1980 World Champ. Chili
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Blackberry Pie
Categories: Pies Desserts
Servings: 6
1 3/4 c Unsifted all-purpose flour 1/2 t Salt
2/3 c Vegetable shortening 1/3 c Cold water
1 c Sugar 1/4 c All-purpose flour
1 x Dash salt 4 c Washed fresh blackberries
Sift together flour and salt in a mixing bowl.Cut in shortening with a
pastry blender until mixture resembles large coarse crumbs. Sprinkle
water over flour mixture,using a fork to stir it in gently to make it
gather into a ball (the less water the better - just enough to hold it
together).Turn out onto a lightly floured board and shape with your
hands into two balls,one slightly larger than the other.Chill dough
for 1 hour,then roll out large ball to fit the bottom of a 9 or 10"
pie dish.Now,mix sugar and all-purpose flour in a separate bowl,then
add a dash of salt and stir in berries.Pour mixture into the empty pie
shell,then roll out remaining ball of dough to make top crust.Crimp
and trim edges,then slash the top crust in several places.Bake in a
preheated 375 degree oven for 25 to 30 minutes or until golden
brown.Makes 1 - 10" pie.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Blueberry 'N' Spice Sauce
Categories: Sauces
Servings: 6
1/2 c Sugar 1 T Cornstarch
1/2 t Ground cinnamon 1/4 t Ground nutmeg
1/4 c Hot water 2 T Lemon juice
2 c Blueberries
Rinse and clean blueberries. If using frozen dry pack Blueberries,
thaw them first. In small saucepan, combine sugar, cornstarch,
cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over
medium heat, cook, stirring constantly, until mixture thickens and
comes to a boil. Add blueberries; cook and stir until mixture comes
to a boil. Serve warm over ice cream or cake or frozen pies.
MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon
and nutmeg. Gradually add water and lemon juice. Microwave on full
power (high) 2 to 3 minutes or until mixture boils. Stir in
blueberries, microwave on high (full power) 2 minutes or until mixture
boils. Proceed as above.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Blueberry Cheese Pie
Categories: Pies Desserts
Servings: 6
1 x -----------pie s------------ 2 c Graham cracker crumbs
2 T Sugar 1/4 lb Melted butter
1 x -------------f-------------- 2 T Sugar
1 lb Cream cheese (2; 8 oz. pac 1/4 pt Sour cream
1 c Blue berry pie filling
Preheat oven to 350 degrees.Mix ingredients well and line a 9" pie
pan.Bake for 6 minutes. Blend until smooth the cream cheese,sour cream
and sugar.Pour into pie shell.Top with blueberries.Sprinkle sugar on
top and bake @ 350 degrees for 5 minutes.Chill and serve.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Blueberry Parfaits
Categories: Low-cal Desserts Microwave
Servings: 4
1 c Blueberries 1/4 c Apricot preserves
1 pt Yogurt, frozen, vanilla 4 T Almonds; slivered (optional)
PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a
small bowl, combine blueberries and preserves. In microwave, cook on
high 3-3 1/2 minutes, stirring twice, until blueberries are softened.
Cover and chill until ready to assemble. To serve, in each of 4
dessert or parfait glasses layer frozen yogurt and blueberry sauce.
Garnish with almonds.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: BOSTON CREAM PIE
Categories: Pies Desserts
Servings: 14
1 x -----------cake l----------- 1/4 c Butter, softened
1 c Sugar 3 ea Large eggs
2/3 c Milk 1 t Vanilla
1 3/4 c All-purpose flour 2 t Baking powder
1 x -------vanilla egg c-------- 2/3 c Sugar
1/3 c Cornstarch 1/4 t Salt
2 1/2 c Milk 4 ea Large egg yolks,lightly beat
1 x --------chocolate g--------- 3 ea 1 oz. chocolate squares
1 T Butter 1/3 c Confectioners' sugar
1/4 c Milk
Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9"
round cake pans.In large bowl with electric mixer at medium speed,
beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and
baking powder about 4 minutes until thoroughly blended and smooth.
Spoon batter into prepared pans;bake 30 minutes until wooden pick
inserted in center of each layer comes out clean.Remove layers to wire
racks to cool completely. Prepare egg custard: In 2 qt. saucepan,stir
2/3 cup sugar,cornstarch and salt until thoroughly mixed;slowly stir
in 2 1/2 cups milk until smooth.Bring to boil over medium
heat,stirring constantly;cook 1 minute until mixture boils rapidly and
thickens.Remove from heat; very slowly pour lightly beaten egg yolks
into hot mixture,stirring rapidly and constantly to blend and keep
smooth.Return mixture to low heat;cook 1 minute longer.Do not allow to
boil.Remove from heat;stir in 1 tbsp. vanilla.Cool completely,stirring
frequently. Prepare chocolate glaze: In small heavy saucepan over very
low heat, melt chocolate and 1 tbsp. butter,stirring frequently until
blended and smooth.Remove from heat;stir in confectioners sugar and
1/4 cup milk until blended and smooth.Keep warm,covered. To assemble:
Using sharp serrated knife,carefully cut cooled layers in half
horizontally.Place one layer,cut side up,on serving platter; spread
with 1/3 cooled custard.Repeat with remaining cake layers and
custard,ending with cake layer,cut side down.Spoon warm glaze over top
of cake,letting mixture drip down sides.Makes 12 to 16 servings.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: BOURBON CREAM SAUCE
Categories: Pies Desserts
Servings: 6
3/4 c Half and half cream 1/2 c Milk
1 pk 4 oz instant vanilla pudding 2 T Bourbon or rum
In a mixing bowl,whip together cream,milk,pudding mix and
bourbon.Refrigerate until slightly thickened.Serve on or beside slices
of pie.Makes 1 1/2 cups. Note: Combine remaining 1/2 pudding mix with
1 cup of milk to
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Bran Date Bread
Categories: Breads
Servings: 12
1 1/4 c Unbleached flour, sifted 1 1/2 t Baking powder
1 t Salt 1/2 c Active sourdough starter
3/4 c Buttermilk or sour milk 1 c Finely chopped pitted dates
1 c All bran 1 t Grated lemon peel (zestonly)
2 ea Large eggs, beaten 1/4 c Vegetable oil
3/4 c Firmly packed. brown sugar
Sift dry ingredients together. Dust dates with 1 T flour mixture, then
add to the bowl. Then add the brown sugar, all bran, and grated lemon
peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil.
Add all once to flour mixture with the sourdough starter, stirring
until well moistened. Pour into greased or waxpaper lined loaf pan
about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10
minutes in pan and then remove from pan and cool until cold. Wrap in
plastic wrap or foil and place in Refrigerator. Use cream cheese or
home made butter on this bread for an out of this world taste.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Brandy Sauce
Categories: Sauces
Servings: 4
1 c Water 2 T Corn starch
2 T Butter 1/2 c Sugar
1 t Nutmeg 1/4 c Brandy
1 t Real vanilla
Mix dry ingredients and then stir them into a cup of boiling water.
Boil for 5 minutes and then add butter, brandy, and vanilla. Serve
hot over mince pie or gingerbread.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Breakfast Casserole (Pensylvannia Dutch "Cowboy")
Categories: Breakfast Casserole Beef
Servings: 6
6 ea Large eggs 2 c Milk
1 t Salt 1 t Dry mustard
2 ea Slices white bread, cubed 1 lb Sausage browned
1 c Sharp/mild cheddar shreds *
* Use either sharp or mild Shredded Chedder Cheese.
~---------------------------------------------------------------------
~--- Beat eggs, add milk, salt and mustard, mixing well. Grease
bottom of 9 x 13 baking dish. Place in layer of bread cubes, the
sausage, then cheese. Pour egg mixture over the top. Refrigerate
overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5
minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8
eggs.
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