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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Pit Barbeque Sauce
Categories: Barbecue Sauces Texas
Servings: 2
1/2 lb Butter 1 pt Catsup
1 pt Vinegar 1 ea Small bottle
Worcestershire
1 T Brown Sugar 1 T Tabasco Sauce
1 T Onion juice 1 1/2 ea Cloves garlic, fine
chopped
1 x Dash of red pepper 1 x Dash of black pepper
1 x 1-3 Tbsp Salt
Bring all ingredients to a boil. Add more salt if desired.
Refrigeration is not necessary. Makes almost 2 quarts.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Galliano Barbeque Sauce - Mary Hudgins - Hollywood Park
Categories: Barbecue Sauces Texas
Servings: 1
2 c Catsup 1 c Chili Sauce
1/2 c Liquore Galliano 2 T Worcestershire Sauce
1/2 c Dark Brown Sugar 1/2 c Lemon Juice
Heat all ingredients together in saucepan. Keep hot as needed. Makes
about 4 cups.
Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish
sticks and chicken.
From the collection of Clarence Fontish
I haven't tried this, but if nothing else, it looks like it is
supposed to be pretty versatile. *GRIN*
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Barbecue Sauce - Norine Juenger - Lenzburg
Categories: Barbecue Sauces Pork
Servings: 3
16 oz Tomato Sauce 2 T Brown Sugar
1/4 c Vinegar 2 T Worcestershire Sauce
1 t Salt 1 T Paprika
1 t Dry mustard 1 t Chili Powder
2 T Chopped Green Onion Tops 1/8 t Cayenne Pepper
Combine tomato sauce, brown sugar, vinegar, Worcestershire sauce,
salt, paprika, mustard, chilipowder and cayenne pepper. Simmer 15
minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups.
*****
While there was no indication, I would expect that this is best with Pork,
since the idea of 'BBQ' in that area was nearly always pork.
From the collection of Clarence Fontish
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Spareribs with Mustard Sauce
Categories: Barbecue Cajun Main dish Meats Sauces
Servings: 8
10 lb Spareribs 1 c Salt
1 c Cummin 1 c Black Pepper
1/3 c Cayenne Pepper 1/3 c Minced Garlic
1 c Brown Sugar 1/3 c Ground Horseradish
1/3 c Yellow Mustard 1/4 c White Wine
1 c Honey
Dry Rub Seasonings:
Combine salt, cummin, black pepper and cayenne pepper and mix well. Rub
over entire surface of the spareribs.
Creole Mustard:
Combine horseradish, yellow mustard and white wine. This will keep refrig-
erated for several months.
Mustard Sauce:
Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix
well.
Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn
several times to avoid buring, adding sauce to the upper side.
Glaze ribs with the honey near the end of the cooking time (approx 15 min)
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Cajun Pork Roast
Categories: Barbecue Cajun Main dish Meats Pork
Servings: 12
10 lb Boneless Boston Pork Roast 1 c Chopped Onion
3/4 c Choppped Garlic 1/2 c Tiger Sauce
1 t Chopped Parsley 1/2 c Worcestershire Sauce
2 T Steak Sauce (Lea & Perrins) 2 1/2 T Dry Mustard
1 x Seasoned Salt (Dry Rub) 6 oz Tomato Paste
3 T Brown Sugar
MARINADE:
Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce
Worchestershire sauce, steak sauce and dry mustard. Mix well.
Make slits into roast and rub sauce well into and over the roast (a baste-
ing syringe works well to place suace into slits).
Allow to sit in the refrigerator for 6 hours (or overnight).
TOMATO SAUCE:
Mix tomato paste and the brown sugar very well and set aside.
Cook roast in a covered grill until the internal temperature of the roast
is 170 degress.
Brush with Tomato Sauce when done and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Bar-B-Barn Ribs
Categories: Meats
Servings: 4
2 lb Ribs, Parboiled
1 c Apple Sauce
2 c Brown Sugar
1/2 c Lemon Juice
1/2 t Salt
1/2 t Pepper
1/2 t Paprika
1/2 t Garlic Powder
1/2 t Cinnamon
In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt,
pepper, paprika, garlic powder and cinnamon.
Over medium-high heat, bring the sauce to the boiling point and continue
boiling for one to two minutes.
Place parboiled ribs in an ovenproof dish and brush liberally with the
sauce. Bake for 45 minutes at 350 degrees.
Turn ribs and bush underside with remaining sauce. Continue baking for 45
minutes.
Serves four.
From The Gazette, 90/12/19. Bar-B-Barn ribs are a Montreal favourite.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Dirty Rice
Categories: Cajun Rice
Servings: 2
2 T Chicken fat 1/2 lb Chicken gizzards
1/4 lb Ground pork 1 ea Bay leaves
1 ea Yellow onions 1 1/2 ea Celery stalks
1/2 ea Bell peppers, green 1 ea Garlic cloves
1 t Tabasco sauce 1 t Salt
1 t Black pepper 2 t Paprika
1 t Dry mustard 1 t Cumin
1/2 t Thyme 1/2 t Oregano
2 T Butter 2 c Pork stock
1/2 lb Chicken livers 1 c Rice
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over
high heat; cook until meat is thoroughly browned, about 6 minutes,
stirring occasionally. Stir in the onion, celery, bell pepper,
garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and
oregano; stir thoroughly, scraping pan bottom well. Add the butter and
stir until melted. Reduce heat to medium and cook about 8 minutes,
stirring constantly and scraping pan botton well. Add the stock or water
and stir until any mixture sticking to the pan bottom comes loose; cook
about 8 minutes over high heat, stirring once. Then stir in the
chicken livers and cook about 2 minutes. Add the rice and stir
thoroughly; cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice is tender,
about 10 minutes. Remove bay leaves and serve immediately.
Source: Chef Paul Prudhomme, Louisiana Kitchen.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Picnic Potatoe Salad
Categories: Cajun Salads
Servings: 24
10 lb Potatoes 1 c Celery, finely chopped
8 ea Eggs, hard-boiled 1 c Fresh parsley,finely chopped
2 c Dill relish 1 1/2 pt Mayonnaise
1 c Sweet relish 1/2 c Yellow mustard
2 c Salad olives, chopped 1 x Salt, to taste
2 c Onions, finely chopped 1 x Louisiana hot sauce
Boil potatoes in their jackets. Let cool, then peel and chop
into large chunks. Mix mayonnaise, yellow mustard, Louisiana
hot sauce, and salt together. Add potatoes, along with the
rest of the ingredients, and mix well. You can make this the
day before and refrigerate it overnight. You may need to put
a little more dressing on it if it is a little dry.
"Serves 8 Cajuns or 24 other peoples for a good picnic."
From Justin Wilson's "Outdoor Cooking With Inside Help"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Cajun Catfish
Categories: Fish Cajun
Servings: 4
4 ea catfish fillets (4 oz. each 1 oz wheat flakes cereal
1 T paprika 1/4 t salt
1/4 t onion powder 1/4 t garlic powder
1/2 t cayenne pepper 1/2 t black pepper
1/2 t white pepper 1/2 t thyme
1 T oil
1. Wash the fish fillets and pat dry.
2. In a bowl mix the ground wheat flakes and all the seasonings. Pour
the dry mixture onto a piece of foil or wax paper, and dip the fillets
into the seasoning, coating both sides.
3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2
minutes on each side. Lay the fillets on a plate lined with a paper
towel, cover with another paper towel, and pat to remove excess oil.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Dirty Rice
Categories: Cajun Rice
Servings: 2
2 T Chicken fat 1/2 lb Chicken gizzards
1/4 lb Ground pork 1 ea Bay leaves
1 ea Yellow onions 1 1/2 ea Celery stalks
1/2 ea Bell peppers, green 1 ea Garlic cloves
1 t Tabasco sauce 1 t Salt
1 t Black pepper 2 t Paprika
1 t Dry mustard 1 t Cumin
1/2 t Thyme 1/2 t Oregano
2 T Butter 2 c Pork stock
1/2 lb Chicken livers 1 c Rice
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over
high heat; cook until meat is thoroughly browned, about 6 minutes,
stirring occasionally. Stir in the onion, celery, bell pepper,
garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and
oregano; stir thoroughly, scraping pan bottom well. Add the butter and
stir until melted. Reduce heat to medium and cook about 8 minutes,
stirring constantly and scraping pan botton well. Add the stock or water
and stir until any mixture sticking to the pan bottom comes loose; cook
about 8 minutes over high heat, stirring once. Then stir in the
chicken livers and cook about 2 minutes. Add the rice and stir
thoroughly; cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice is tender,
about 10 minutes. Remove bay leaves and serve immediately.
Source: Chef Paul Prudhomme, Louisiana Kitchen.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Andouille A LA Jeannine
Categories: Cajun Appetizers
Servings: 6
1 c Dry white wine 2 lb Andouille or smoked sausage
2 T Honey 1 T Creole mustard
Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and
pour over andouille in a covered skillet. Cook over low heat until
andouille is tender.
Andouille is gumbo sausage for all you peoples who live away from the
center of the universe. You can use other sausage and it would taste
okay.
Justin Wilson "Gourmet and Gourmand Cookbook"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Crab Meat Alma
Categories: Cajun Appetizers
Servings: 8
1 ea Stick butter or margarine 1 ea Sm bunch chopped green onion
1/2 c Parsley, finely chopped 1/2 c Celery, finely chopped
1 cn (small) mushrooms, drained 3 T Flour
2 c Light cream 2 c Swiss cheese, grated
1/2 c Sherry or vermouth, dry 1 x Cayenne pepper
1 x Salt, to taste 1 lb White crab meat (or shrimp)
Melt butter in heavy saucepot. Saute vegetables until soft. Blend in
flour and add cream. Heat until thickened. Add cheese and heat until it
has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or
shrimp.
Heat gently for 8 to 10 minutes. Serve with french bread or in patty
shells.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Justin Wilson's Hush Puppies
Categories: Cajun Breads
Servings: 48
2 c Cornmeal 1 x Ground cayenne pepper
1 c Plain flour 2 ea Eggs, beaten
1 t Baking powder 1 c Buttermilk
1 t Salt 1 c Green onion, finely chopped
1/2 t Soda 2 T Bacon drippings, hot
1/2 c Parsley, finely chopped 1/2 t Garlic powder (to taste)
1 x Deep fat for frying
Combine all dry ingredients. Add eggs, buttermilk, onions,
and oil or bacon drippings. Mix well. Drop in deep hot fat
by spoonfuls and brown on all sides.
Now, I said above that this makes 48, I've never counted, so I
don't know for sure. But it sure does make a bunch. The main
reason why I said 48 is because the program, MenuMaster, won't
let you past that field unless you tell it something.
Justin Wilson says, "Hush puppy is an old Southern term that
originated after the Civil War. People didn't have enough for
themselves to eat let alone feed their dogs, so when the old
hounds started barking from hunger, they would throw pieces of
fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Dirty Rice
Categories: Cajun Rice
Servings: 2
2 T Chicken fat 1/2 lb Chicken gizzards
1/4 lb Ground pork 1 ea Bay leaves
1 ea Yellow onions 1 1/2 ea Celery stalks
1/2 ea Bell peppers, green 1 ea Garlic cloves
1 t Tabasco sauce 1 t Salt
1 t Black pepper 2 t Paprika
1 t Dry mustard 1 t Cumin
1/2 t Thyme 1/2 t Oregano
2 T Butter 2 c Pork stock
1/2 lb Chicken livers 1 c Rice
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over
high heat; cook until meat is thoroughly browned, about 6 minutes,
stirring occasionally. Stir in the onion, celery, bell pepper,
garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and
oregano; stir thoroughly, scraping pan bottom well. Add the butter and
stir until melted. Reduce heat to medium and cook about 8 minutes,
stirring constantly and scraping pan botton well. Add the stock or water
and stir until any mixture sticking to the pan bottom comes loose; cook
about 8 minutes over high heat, stirring once. Then stir in the
chicken livers and cook about 2 minutes. Add the rice and stir
thoroughly; cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice is tender,
about 10 minutes. Remove bay leaves and serve immediately.
Source: Chef Paul Prudhomme, Louisiana Kitchen.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Andouille A LA Jeannine
Categories: Cajun Appetizers
Servings: 6
1 c Dry white wine 2 lb Andouille or smoked sausage
2 T Honey 1 T Creole mustard
Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and
pour over andouille in a covered skillet. Cook over low heat until
andouille is tender.
Andouille is gumbo sausage for all you peoples who live away from the
center of the universe. You can use other sausage and it would taste
okay.
Justin Wilson "Gourmet and Gourmand Cookbook"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Peach Crisp
Categories: Desserts Pies
Servings: 6
6 c Peeled, sliced fresh peaches
1 c Sifted all-purpose flour
1 c Sugar
1/2 ts Ground cinnamon
1/4 ts Salt
1/2 c Butter, softened
Place peaches in a lightly-greased 8-inch sqare baking dish; set aside.
Combine flour, sugar, cinnamon, and salt in a medium mixing bowl; cut in
butter with a pastry blender until mixture resembles coarse meal. Sprinkle
mixture evenly over peaches in prepared dish. Bake at 375 deg F for 45
minutes or until golden brown. Spoon into individual serving bowls; serve
warm with whipped cream.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Banana Custard Pudding
Categories: Desserts Pies
Servings: 20
2 1/2 c Sugar
1/2 c All-purpose flour
1/4 c Cornstarch
7 c Milk
4 ea Egg yolks, beaten
1/4 c Butter, softened
1 ts Vanilla extract
1 pk (12-oz) vanilla wafers
9 ea Med bananas, peeled & sliced
Combine sugar, flour, and cornstarch in a medium mixing bowl. Mix well,
and set aside.
Pour milk into a large saucepan; cook over medium heat until candy
thermometer registers 160 deg F. Gradually stir one-fourth of hot milk
into yolks; stire into reserved dry ingredients, and add to remaining hot
milk. Cook, stirring constantly, until mixture thickens and coats the
spoon. Remove from heat, and stir in butter and vanilla. Let cool to room
temperature.
Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla
wafers. Arrange half of banana slices over wafers; top with half of cooled
custard. Repeat layers, reserving one-third of wafers to crumble and
sprinkle over custard. Chill thoroughly. Yield: 20 to 25 servings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Cherry nut bars
Categories: Cookies
Servings: 48
2 c Flour
2 c Quick oats
1 1/2 c Sugar
1/2 c Chopped pecans
1 t Baking soda
1 1/4 c Butter, melted
21 oz Cherry pie filling
1 c Mini marshmallows
In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and
butter. Mix at low speed until crumbly. Reserve 1 1/2 cups of mixture
for topping; press remainder into bottom of 9 X 13 X 2 inch baking pan.
Bake at 350 F 12-15 minutes. Spoon pie filling evenly over crust.
Sprinkle marshmallows and remaining crumbs over top. Return to oven 25 to
35 minutes more, or until topping is golden. Cut into bars when cool.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Chocolate cherry cake
Categories: Cakes Desserts
Servings: 8
18 oz Devil's food cake mix
21 oz Cherry pie filling
1 t Almond extract
2 ea Eggs, beaten
1 c Sugar
5 T Butter
1/3 c Milk
6 oz Semisweet chocolate chips
Mix first 4 ingredients by hand with spatula until well-blended. Turn
into greased, floured 9 X 13 inch baking pan. Bake at 350 F 25-30
minutes, or until cake tests done. Let cool and cut into squares before
adding icing.
To make icing, combine sugar, butter and milk in saucepan. Bring to a
boil, stirring constantly, and boil 1 minute. Remove from heat and add
chocolate chips. Stir until melted. Pour over cake and spread.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Ham with spiced cherry sauce
Categories: Main dish Meats
Servings: 6
2 lb Cooked ham, thinly sliced
16 oz Cherries, dark sweet (can)
5 t Cornstarch
1/2 c Sugar
2 T White vinegar
2 T Water
1/8 t Cinnamon
1/8 t Nutmeg
1/8 t Allspice
1/2 c Rose wine (optional)
Place ham slices in baking dish. Drian cherries and reserve syrup.
Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water
and spices. Cook over medium heat, sturring constantly, until thick and
clear. Add wine and cherries. Pour over ham slices and bake at 350F 45
minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Cherry cheddar bread
Categories: Breads
Servings: 1
2 1/2 c Flour
1/2 c Sugar
1/2 c Brown sugar, packed
3 t Baking powder
1 t Salt
1 1/4 c Milk
1 ea Egg, beaten
3 T Oil
1 1/4 c Sweet cherries, frozen
1 1/4 c Cheddar cheese, shredded
Combine flour, sugar, brown sugar, baking powder and salt. Combine milk,
egg and oil; pour over dry ingredients and stir just enough to dampen.
Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2
3/4 inch loaf pan. Bake at 350F 55-65 minutes or until wooden pick
inserted near center comes out clean. Cool on rack 10 minutes; remove
from pan. Cool completely before serving. Serve at room temperature, or
toasted.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Almond macaroom cherry pie
Categories: Pies
Servings: 6
--------------------------------FOR THE PIE--------------------------------
1 ea Pie shell, 9 inch, unbaked
21 oz Cherry pie filling
1/2 t Cinnamon
1/8 t Salt (optional)
1 t Lemon juice
------------------------------FOR THE TOPPING------------------------------
1 c Coconut
1/2 c Almonds, sliced
1/4 c Sugar
1/8 t Salt (optional)
1/4 c Milk
1 T Butter, melted
1/4 t Almond extract
1 ea Egg, beaten
Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan.
In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix
lightly. Spoon into crust-lined pie pan. Bake 20 minutes.
Meanwhile, combine all topping ingredients in medium bowl and mix until
blended. Remove pie from oven after 20 minutes, spread topping evenly over
surface, and return pie to oven. Bake an additional 15 to 30 minutes, or
until crust and topping are golden brown.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Hot cherry fruit compote
Categories: Fruits Side dish Desserts
Servings: 8
16 oz Bing cherries, well drained
16 oz Royal Ann cherries, drained
16 oz Peach slices, well drained
20 oz Pineapple chunks, drained
11 oz Mandarin orange sections
1/3 c Light raisins
1/4 c Crystallized ginger, minced
1 ea Grated lemon rind
1/4 c Butter, melted
1/2 c Brown sugar
1 t Curry powder (optional)
21 oz Cherry pie filling
1/4 c Rum (brandy, sherry, GM)
In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing
cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange
sections, raisins and ginger. Sprinkle grated lemnon rind over all. Make
a paste of the melted butter, brown sugar and curry powder and distribute
over the fruit. Cover with pie filling and pour rum over all. Bake in
350F oven 45 minutes, or until hot and bubbly. Serve hot as an
accompaniment to meat or poultry, or chilled as a dessert.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Apple and Pork Curry
Categories: Meats
Servings: 4
2 tb Olive Oil
4 ea Boneless Pork Chops, trimmed
1 ea Small onion, sliced thin
1 ea Clove of Garlic, minced
1 ea Tart Cooking Apple
1 ea Small Sweet Red Pepper
1/2 c Chicken Stock
1 ts Cornstarch
1 ts Curry Powder
1/2 ts Ground Cumin
1/2 ts Cinnamon
1 x Salt
1 x Freshly Ground Black Pepper
1 x Chopped Parsley or Coriander
* The cooking apple should be peeled and sliced, the pepper should be
seeded and cut into thin strips.
In a heavy frypan, heat oil over medium-high heat. Cook pork chops until
browned on both sides and almost cooked through; remove from pan and set
aside.
Over medium heat, cook the onion, garlic, apple and red pepper strips for
2 minutes or until softened.
Blend chicken stock with cornstarch; add to pan along with curry powder,
cumin and cinnamon; cook for 1 or 2 minutes until slightly reduced and
thickened.
Return pork chops to frypan; adjust seasoning with salt and pepper. Cook
for 1 or 2 minutes or until heated through. Serve pork chops with sauce
and sprinkle with fresh chopped parsley or coriander.
Serve with quick-cooking couscous flavoured with chopped green onions and
raisins. Serves 4.
From The Gazette, 91/02/20.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Pork Scallops with Lemon and Herbs
Categories: Meats
Servings: 4
1 lb Thin Pork Scallops
1/4 c All-purpose flour
1 x Salt
1 x Freshly Ground Black Pepper
2 tb Olive Oil
1/2 c White Wine
2 tb Fresh Lemon Juice
1 ts Grated Lemon Rind
2 tb Fresh Chopped Parsley
1/2 ts Dried Basil
1/4 ts Dried Thyme
1/4 ts Dried Oregano
* Instead of using white wine, you can use vermouth or chicken stock.
Dredge the pork scallops in flour seasoned with salt and pepper. Shake off
excess. In a large heavy frypan, heat oil over medium-high heat and cook
the pork scallops in batches until browned on both sides. Remove to a
plate and keep warm.
Add wine, vermouth or chicken stock to frypan and cook over high heat,
scraping up the brown bits from bottom, until reduced by about half. Add
lemon juice, rind, parsley, basil, thyme and oregano.
Return pork scallops to frypan, turning occasionally, until well coated in
the sauce and heated through. Serve with noodles and a green steamed
vegetable. Serves 4.
From The Gazette, 91/02/20.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Pork Chops with Crust of Onions
Categories: Meats
Servings: 4
4 ea Large center-cut Pork Chops
1 x Salt
1 x Freshly Ground White Pepper
5 1/2 tb Butter
2 ts Chopped Fresh Tarragon
4 c Chopped Onions
1 x Thyme (fresh or dried)
2/3 c Dry White Wine
2/3 c Chicken Stock
2/3 c Fresh homemade Bread Crumbs
2/3 c Freshly Grated Parmesan
* You can use 1 teaspoon of dried tarragon instead of 2 teaspoons of fresh
tarragon. The pork chops should have the bone in and weigh about 10 oz
each.
** Your doctor will have a sh*t-fit if he/she knows about the butter.
Sprinkle chops with salt and pepper.
Melt 2 1/2 tablespoons of butter in a large heavy frying pan over
medium-high heat and brown chops on both sides, turning frequently so they
do not stick.
Remove from pan, sprinkle with tarragon, cover and keep warm.
Add another tablespoon of butter to the pan drippings and saute onions for
3 minutes or until soft and golden.
Spread 2/3 of the onions in the bottom of a shallow casserole, arrange
chops, tarragon-side down on top. Sprinkle lightly with thyme and cover
with onions.
Pour wine into pan, bring to a boil, add chicken stock, return to the boil
and cook until liquid is reduced to about 2/3 of a cup. Pour mixture over
chops.
Combine bread crumbs and cheese, spread over onions and chops. Melt
remaining 2 tablespoons butter and drizzle it over the crumbs. Bake at 400
degrees for 30 minutes. Serves 4.
From The Gazette, 91/02/20.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Budwix Cream
Categories:
Servings: 1
4 ts Budwix
2 ts Cold-pressed Oil
2 tb Cottage Cheese
1 ea Juice of 1 Lemon
2 ts Honey
1 ea Banana
*Budwix is a mixture of millet, almonds and flax seed. You can use plain
yogurt or Quark cheese instead of cottage cheese. Other seasonal fruits
can be used instead of a banana.
In a blender, grind the grain-and-nut mixture until homogeneous but
gritty.
Add oil, cottage cheese, lemon juice, honey and fruit to the mixture in
the blender. Blend until smooth and serve immediately.
From The Gazette, 91/02/20.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Pappacito's Mango Chicken
Categories: Poultry
Servings: 2
1 ea 14 oz can, Mangoes
1/2 c Orange Juice
4 ea Cloves of Garlic
1/4 ts Salt
2 tb Salad Oil
4 ea Chicken Breasts
1/2 c Seasoned flour
2 ts Butter
2 tb Orange Liqueur
1 x Toasted Almonds
Pound the chicken breasts to 1/4 inch thickness.
Reserve 8 perfect mango slices for garnish.
In a blender or food processor, whirl mangoes (including syrup) with
orange juice, garlic and salt. Set aside.
Heat oil in saute pan. When hot, dip chicken breasts in seasoned flour --
be careful to shake off excess flour -- and place them in the hot pan.
Saute chicken, for approximately 2 minutes per side.
Add butter and mango puree to the pan. Cook until the sauce is reduced and
fairly thick -- about 2 minutes.
With a spatula, remove the mango-covered chicken breasts from the pan and
place them on a hot platter. Spoon remaining mango puree over the chicken.
Sprinkle with toasted almonds. Garnish each breast with 2 mango slices.
For a more pronounced mango flavour, use fresh mangoes. Use 2 fresh
mangoes and 1/2 cup of orange juice. Boil for 1 minute.
From owner-chef Barry Pall of Pappacito's, a fast-food restaurant in the
Bell Canada Tower ind downtown Montreal. He refused to identify the spices
in the seasoned flour but will admit that there are 2 teaspoons of
powdered chicken soup per cup of flour.
From The Gazette, 91/02/20.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 -----------------
Title: Zuchini Bread
Categories: Breads Vegetables
Servings: 4
6.00 ea Eggs 2.00 c Oil
4.00 c Grated squash 2.00 c Sugar
6.00 c Flour 4.00 t Cinnamon
0.50 t Baking powder 2.00 t Baking soda
2.00 t Salt 2.00 t Vanilla
Combine ingredients in Large bowl, mix well. Pour into greased and
floured loaf pans. Bake at 350 for 1 hour. Serve hot or cold with
butter, cream cheese, or just plain. Mmmmm.
Variations: Applesauce or pumpkin bread - use same as zuchini, but add 3
cups water and 4 tsp ginger.
Another thing I did often, was bake the batter in cupcake/muffin tins.
Then when the kids wanted a snack, they could just take "one" without
the worry or mess of slicing from the loaf.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Lasagna
Categories: Main dish Meats
Servings: 8
2.00 T Oil 2.00 ea Slices chopped bacon
2.00 ea Cloves crushed garlic 1.00 ea Chopped onion
1.50 lb Lean ground beef 0.50 lb Chopped salami
0.50 t Sweet basil 1.00 T Chopped parsely
2.00 ea 5 1/2 oz cn tomato paste 2.00 c Canned tomatoes
0.50 lb Mushrooms 0.50 c Water
2.00 t Salt 0.25 t Pepper
0.50 lb Mozzarella cheese 2.00 ea Beaten eggs
0.50 c Grated Parmesan cheese 0.50 lb Cooked lasagna noodles
8.00 oz Cottage cheese
Saute bacon, crushed garlic, and onion in hot oil for 5 min. Remove the
garlic. Add ground beef, salami, basil, and parsley. Brown well. Add
tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour
or until very thick. Season to taste with salt and pepper. Preheat oven
to 375F.
Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella.
Combine cottage cheese, egg and Parmesan cheese. Pour a layer of tomato
sauce in the bottom of dish. Cover with a layer of noodles and a layer of
the cheese /egg mixture, sprinkle with mozzarella. Repeat, ending with
sauce and a layer of mozzarella. Bake for 30 min.
Note: The flavor improves when lasagna is prepared a day in advance and
refrigerated until time for baking.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Chocolate-Cinnamon Cake Roll
Categories: Cakes Desserts
Servings: 10
3 ea Eggs; Lg
1 c Sugar
1/3 c Water
1 ts Coffee-Flavored Liqueur
3/4 c Unbleached Flour; OR
1 c Cake Flour
1/4 c Cocoa
1 ts Baking Powder
1/4 ts Salt
1 x Cocoa
2 tb Coffee-Flavored Liqueur
-------------------------CINNAMON WHIPPED CREAM---------------------------
1 c Whipping Cream; Chilled
3 tb Powdered Sugar
1 tb Coffee-Flavored Liqueur
1 ts Cinnamon Ground
Heat the oven to 375 degrees F. Line a jelly roll pan, 15 1/2 X 10 1/2 X
1 inch with aluminum foil or waxed papper, grease generously. Beat the
eggs in a small mixer bowl, on high speed, until thick and lemon colored,
about 5 minutes; pour into a larger mixer bowl. Gradually beat in the
sugar. Beat in the water and 1 tsp of liqueur on low speed. Gradually
add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just
until the batter is smooth. Pour into the jelly roll pan. Bake until a
wooden pick inserted in the center comes out clean, about 12 to 15
minutes. Immediately loosen cake from the edges of the pan; invert on a
towel sprinkled generously with cocoa. Carefull remove the foil. Trim
off the stiff edges of cake if necessary. While hot, carefully roll the
cake and towel up, together, from the narrow end. Cool on a wire rack at
least 30 minutes. Unroll the cake; remove the towel. Sprinkle 2 tb of
the liqueur over the cake spread with Cinnamon Whipped Cream; roll up.
Sprinkle with cocoa, if desired and refrigerate until serving time.
CINNAMON WHIPPED CREAM:
Beat all of the ingredients in a chilled bowl until stiff.
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------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
Title: Grandma's Apple CAke
Categories: Cakes Desserts Fruits
Servings: 10
3 c Flour, unbleached
2 c Sugar
1 t Soda
1 c Salad oil, (canola)
1 t Salt
1 t Cinnamon
3 ea Eggs, beaten
4 c Apples, chooped small
1 c Nuts, chopped (pecan, walnut
-----------------------------------ICING-----------------------------------
1/2 c Confectioners' sugar
Mix dry ingredients- then mix in eggs and oil. Don't beat - then add
apples and nuts. Bake in ungreased tube pan or sheet cake pan. Bake
350degrees for 1 - 1 1/4 hours. Cool then sprinkle with confectioners'
sugar. I use a lace doilly to lay on cake and then sprinkle the sugar
over and then take off the doilly. It makes it look quite special.
Jean Hores -
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------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
Title: Peanut Butter Cream Pie
Categories: Pies Desserts
Servings: 8
1 ea Pie crust, baked
----------------------------------FILLING----------------------------------
1/3 c Peanut butter
1/2 c Confectioners' sugar
1 pk Pudding, vanilla instant mix
1 pk Cool whip
Mix together peanut butter and powdered sugar until crumbly - reserve
enough for topping. Mix pudding according to directions on package. Put
crumbs in pie shell forming crust. Pour pudding into crust. Put cool
whip on top and top with reserved crumbs.
Jean Hores
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Chocolate Zucchini Nut Bread
Categories: Breads Desserts Cakes Fontish
Servings: 2
1 c Salad Oil 3 ea Eggs
1 t Salt 1/4 t Baking Powder
1 t Baking Soda 2 oz Baking Chocolate, Melted
2 c Grated, peeled Zucchini 1 c Chopped Nuts
2 c Sugar 3 c Flour
1 t Cinnamon 1 t Vanilla
1/2 c Choc Chips
Beat eggs until lemon colored. Beat in sugar and oil. Stir
chocolate into egg mixture along with zucchini and vanilla. Sift flour
with salt, cinnamon, baking powder and baking soda. With a large spoon,
stir into zucchini mixture, along with nuts and chips. Mix thoroughly.
Spoon into 2 well-greased 9" x 5" pans. Bake at 350F for 1 hr.
*
MY NOTE: Excellent Quickbread. Very Moist and sweet.
This recipe comes out of Country Cook'n, compiled by the St Rose Parishioners
of Fredonia, Wis and St Mary's Parishioners of Little Kohler, Wis. This one
is the recipe of Mary Niedermeyer.
*Collection of Clarence Fontish*
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------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
Title: Orange Roughy In Parchment
Categories: Fish Main dish
Servings: 2
1 ea Carrot; Julienned
6 ea Chinese Pea Pods; Whole
12 oz Orange Roughy Fillets; 2-6oz
1/4 c Lime Juice
1 x Paprika
3 tb Stuffed Olives; Sliced
2 tb Capers
2 tb Parsley; Chopped
Preheat the oven to 425 degrees F. (220 degrees C.). Cook the carrots in
1/2 cup of water for 5 minutes. Drain and set aside. Cut the parchment
or foil into 2 large pieces, big enough to wrap each fillet in. Place one
half of the carrots and peapods in the center of the foil. Place a fillet
on top of the vegetables. Pour one half of the lime juice over the fillet
and sprinkle with paprika. Scatter some of the sliced olives and capers
over the top of the fillet. Sprinkle some of the chopped parsley on top
of the capers. Fold the edges of the parchment or foil to completely
enclose the fillet and seal them. Place on a baking sheet and bake 8 to
10 minutes. To serve, place the packet on a serving dish, and cut a slash
in the top. Open slightly to let the steam escape and serve.
Each 1 package serving contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
--------------------------------------------------------------------------
257 26 G 9 G 2 G 13 G 0 34 Mg 293 Mg
From The Cookbook For The 90s By Helen V Fisher
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Figue Vert (Green Banana) Gratin
Categories:
Servings: 4
3 lb Green bananas
2 c Chicken Stock
2 tb Butter
1 ea Small Onion, chopped
1 c Light cream or milk
2 ea Eggs, beaten
1 x Salt
1 x Ground Nutmeg
1 pn Cinnamon
1 c Grated Cheddar Cheese
1/2 c Fresh Bread Crumbs
Grated Gruyere cheese can be used instead of cheddar cheese.
Place bananas in saucepan and add just enough chicken stock to cover.
Bring to a boil, reduce heat and simmer until bananas are tender, about 20
to 25 minutes. Using a potato masher, mash until smooth (chicken stock
will be absorbed). Let cool slightly.
Meanwhile, heat butter in a small frypan and saute onions until tender.
Add the onions, cream, beaten eggs to cooked bananas until combined;
season with salt, nutmeg and cinnamon to taste. Mixture will be quite
moist.
Place banana mixture in a buttered shallow baking dish. Combine cheese
with bread crumbs; sprinkle over top.
Bake at 350 for 35 - 40 minutes or until top is golden.
Serves 4 - 6.
From The Gazette, 91/02/13.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Banana Flambie
Categories:
Servings: 4
8 ea Medium sized Ripe Bananas
1/4 c Butter
1/3 c Apricot Jam
1/3 c Orange Juice
4 tb White Rum or Heated Brandy
In a large frypan, melt butter over medium heat. Add bananas and cook for
3 - 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes
more until just tender.
Transfer bananas to a dish. Add apricot jam and orange juice to frypan;
bring to boil and cook about 2 minutes until sauce thickens; return
bananas to dish.
Add rum or brandy; light with a match and flame. Serve immediately,
accompanied with ice cream or a dollop of whipped cream.
Serves 4.
From The Gazette, 91/02/13.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Banana And Mango Bread
Categories: Breads
Servings: 2
1 c Butter
1 1/4 c Packed Brown Sugar
3 ea Eggs
3 c Self-raising flour
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Grated Fresh Nutmeg
1 1/2 c Mashed Ripe Bananas
1 ea Small Ripe Mango
1 c Golden Raisins
1/2 c Chopped Walnuts
* The recipe says to use self-raising cake/pastry flour and the small ripe
mango should be peeled and pureed.
In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a
time, until incorporated.
In another bowl, combine self-raising flour with salt, cinnamon and
nutmeg.
Combine mashed bananas with mango puree.
Mix the dry ingredients and banana mixture, alternately, into the creamed
mixture until batter is just combined; fold in raisins and nuts.
Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350
degrees for 50 - 60 minutes or until cake tester inserted in the centre
tests done. Leave in pan for 10 minutes; remove form loaf pans and let
cool on racks.
Makes 2 loaves.
From The Gazette, 91/02/13.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Banana Meringue Pie
Categories: Pies
Servings: 6
1 1/4 c All-Purpose Flour
2 tb Granulated Sugar
6 tb Cold Unsalted Butter, diced
--------------------------------- FILLING ---------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Get Together Rice
Categories: Main dish
Servings: 2
1/2 c Uncooked Rice
2 ts Corn Oil
1/4 c Diced Onion
2 ea Scallions, sliced
1/2 c Snow Peas
1/2 c Fresh Bean Sprouts
1/3 lb Honey Roast Ham
2 ts Soy Sauce
1 ts Sugar
1 tb Peanut Oil
1 ea Egg
1 x Salt
Fill a saucepan with water and add the rice. Bring the water to a boil and
let the rice boil freely for 9 minutes or until it is cooked through.
Drain and stir in the 2 tablespoons of corn oil.
While rice is cooking, wash and cut all of the vegetables and ham into
very small diced pieces. Mix the soy sauce and sugar together.
Heat a wok or frying pan and add the peanut oil. When it is smoking, add
the onions and stir fry for 1 minute. Add the scallions and continue to
fry for another 30 seconds. Add the ham, snow peas, sprouts and rice and
stir fry for 3 minutes. Push the ingredients aside, making a hole in the
centre.
Crack the egg and drop it into the hole, beating to mix the yellow and
white. Mix into the other ingredients.
Again, make a hole and add the soy sauce. Toss all of the ingredients
together and continue to fry another 3 - 4 minutes.
Taste for seasoning. Add salt if necessary.
Serves 2.
From The Gazette, 91/02/13.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Chicken And Mushroom Soup
Categories: Soups
Servings: 2
1/2 lb Boneless Chicken Breast
2 c Chicken Stock
1 c Fresh Mushrooms, quartered
4 tb Sesame Oil
2 tb Sherry
2 tb Fresh Parsley, chopped
Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the chicken and
mushrooms.
When the soup starts to boil again and all of the ingredients float to the
top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning. Add salt and pepper
if necessary.
Serve in individual soup bowls and sprinkle the parsley on top.
Serves 2.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Chicken And Mushroom Soup
Categories: Soups
Servings: 2
1/2 lb Boneless Chicken Breast
2 c Chicken Stock
1 c Fresh Mushrooms, quartered
4 tb Sesame Oil
2 tb Sherry
2 tb Fresh Parsley, chopped
Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the chicken and
mushrooms.
When the soup starts to boil again and all of the ingredients float to the
top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning. Add salt and pepper
if necessary.
Serve in individual soup bowls and sprinkle the parsley on top.
Serves 2.
From The Gazette, 91/02/13.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sesame Cookies
Categories: Cookies
Servings: 50
3/4 c Toasted sesame seeds
2 1/4 c All-purpose flour, sifted
1 ts Baking powder
1/2 ts Baking soda
1 1/2 c Vegetable Shortening
1 c Sugar
2 ea Eggs
1 ts Vanilla extract
1 ea Egg yolk
Mix the egg yolk with 1 teaspoon of water.
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Prepare sesame seeds. Reserve 1/4 cup to garnish cookies, coarsely grind
remaining seeds.
Combine ground sesame seeds, sifted flour, baking powder and baking soda
in a bowl.
In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at
a time and beat until smooth after each addition. Add vanilla and stir to
combine.
Add dry ingredients to creamed mixture a little at a time and mix until
well combined. Dough will be moist and pull away from sides of the bowl.
Dust a work surface with about 1/4 cup flour. Knead the dough to form a
smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball.
Press lightly with palm of your hand on cookie sheet.
Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes.
Brush cookies with egg wash. Press reserved sesame seeds into dough.
Bake for 15 - 20 minutes or until lightly browned. Remove and allow to
cool. Store in airtight cookie tin for up to 2 weeks.
Makes 50 cookies.
From The Gazette, 91/02/13.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Lung Fung Shrimps
Categories: Appetizers
Servings: 2
12 ea Jumbo Shrimps (an oxymoron)
4 ea Dried Chinese Mushrooms
6 ea Straw Mushrooms
4 ea Large White Mushrooms
1 ea Green Onion
2 ea Ginger Root Slices
4 c Vegetable Oil
1 c Chicken Stock
1 ts Chinese Cooking Wine
1/4 ts Salt
1/2 ts Sugar
1 ts Soya Sauce
2 tb Oyster Sauce
1 tb Corn Starch
2 tb Water
3 dr Sesame Oil
1 x White Pepper
Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat
dry.
Soak the dried Chinese black mushrooms in hot water for 20 minutes. Drain
and pat dry. Remove and discard stems. Cut caps into triangular pieces.
Set aside.
Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside.
Cut green onion in 2, separating the white bulb from the green stems. Cut
green stems into 1 inch pieces and set aside for garnish.
Cut two 1/8 inch slices of ginger root and set aside with white bulb of
green onion.
In a deep saucepan, heat the oil until it browns a cube of bread in 1
minute. Do not let it smoke. Add shrimps and fry them until pink and
curled. Drain and set aside.
Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds
each. Drain and set aside with shrimps.
In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil.
Add slices of ginger root and white bulb of green onion. Discard any
ginger root or onion that turns brown.
Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce.
Mix thoroughly and bring sauce to a boil.
Add shrimps and the 3 kinds of mushrooms and stir until shrimps and
mushrooms are well-coated with the sauce.
Mix corn starch with water. Add to the shrimp mixture and cook for 1
minute.
Add sesame oil and white pepper to taste. Spoon onto warm serving platter
and sprinkle with green onions.
Lung Fung is a restaurant in Montreal's Chinatown owned by Walter Yuen.
The recipe was developed by Susan Yuen, the kitchen director.
From The Gazette, 91/02/13.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Piri Piri Sauce
Categories: Sauces
Servings: 8
6 ea Chili Peppers
1 ts Coarse salt
1 c Olive oil
1/3 c Cider Vinegar
The recipe calls for 2 - 6 chili peppers depending on the heat of the
pepper and your taste.
Stem the peppers and coarsely chop (include the seeds). Place peppers,
salt, olive oil and vinegar in a 1 pint jar with tight fitting lid. Cover,
shake well and refrigerate.
From The Gazette, 91/02/13.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Chopped Bean Liver
Categories: Vegetables
Servings: 4
1 c Cooked white or soy beans
2 ea Medium Onions, chopped
1 tb Salad Oil
1 ts Brewer's Yeast
1 ea Hard cooked egg, sieved
1 x Salt
1 x Pepper
1 x Soya Sauce (optional)
In a food processor or food mill, grind or mince beans until fine. Saute
onion in oil until well browned. Mix beans, onion, yeast and egg. Season
to taste. Added soy sauce will darken the mixture to give it a liver-like
color. Serve on bread or crackers.
Makes 1 1/2 cups.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: CLARENCE'S KRABDIP
Categories: Appetizers Seafood Dips Sauces
Servings: 1
16 oz Sour Cream 16 oz Philadelphia Cream Cheese
2 ea Onions, small, chop fine 3 t Garlic (Polaner/Fiesta)
2 t White Pepper 1 t Red Pepper
2 t Horseradish (or 2" piece" 1 ea Half bottle chives
8 oz Louis Rich Krab (or more) 2 t Lemon & Herb Seasoning
1/2 cn Mushrooms
Chop onions in blender or processor. Be careful of adding liquid to the
dip and making it runny. Chop Krab into small (but identifiable) pieces.
Combine the cream cheese and sour cream in Blender/Processor.
Add the spices and blend them in
Add onions and Krab and mix well. (Mix by hand to avoid chopping the
Krab into smaller pieces)
Store in refrigerator for several hours. If Dip is too runny, add some
dehydrated onions to absorb the excess liquid. Serve on crackers, chips
or vegetables.
Original Recipe by Clarence Fontish
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Peanut Butter Pie
Categories: Desserts Pies Texas
Servings: 1
8 oz Jar - Chunky Peanut Butter 1 c Powdered Sugar
20 oz Cool Whip 3 oz Cream Cheese ?(Misprint??)
1 ea 9" baked pie shell 1 x Chopped Peanuts (optional)
Have cream cheese soft. (Recipe called for 3 oz. Pkg - I have never
seen a 3 oz pkg so thought it might be 8 ??)
add peanut butter and fold in 1/2 to 3/4 Cool Whiop. Spoon into baked
shell and refrigerate. To serve, top with balance of Cool Whip. Garnish
with chopped peanuts if desired.
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