Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Apple Cranberry Pie Categories: Pies Desserts Servings: 8 1 x Double Crust Pie Crust 3/4 c Sugar 1/4 c Corn starch 1 t Cinnamon 5 c Peeled apple slices 2 c Cranberries, fresh or frozen 1/3 c Corn syrup, light or dark 1 T Butter or margarine 1 x Milk 1 x Sugar Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute. Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pumpkin Swirl Pie Categories: Pies Desserts Servings: 8 1 x Pie crust, single crust 8 oz Cream cheese, softened 1/2 c Corn syrup, light 1 t Vanilla 1 c Pumpkin 2 ea Eggs 1/2 c Evaporated milk 1/4 c Sugar 1 1/2 t Pumpkin pie spice 1/4 t Salt Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute edge. Heat oven to 325F. In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in half the corn syrup and vanilla until smooth. Spread evenly over bottom of pie crust-lined pan. In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth. Carefully pour over cream cheese mixture in pie shell. With knife or small spatula, swirl mixture to give marbled effect. Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack. Store in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Apple Almond Pie Categories: Pies Desserts Servings: 8 1 ea Pie crust, single crust 3/4 c Sugar 1/4 c Corn starch 3 ea Eggs 1/2 c Butter or margarine, melted 1/2 c Corn syrup, light or dark 1/4 t Almond extract 2 c Apples, peeled and chopped 1 c Almonds, toasted and sliced -=------------------------------- GARNISH --------------------------------- 1 ea Apple, peeled & sliced thin 2 T Almonds, toasted and sliced Prepare pie crust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine remaining sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: DIRTY RICE Categories: Grains Cajun 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 bottom 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: Chocolate Chip Cheesecake Dip Categories: Cheese Desserts Dips Fruits Servings: 6 1/2 c Raisins 1 tb Brandy 2 c Cream Cheese; Softened 1/2 c Whipping Cream 1/2 t Vanilla Extract 1/4 c Dark Brown Sugar 1 t Cinnamon; Ground 1/2 c Mini Chocolate Chips ++------------------------------GARNISH---------------------------------- 1 x Cinnamon; Ground Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mexican Pinto Bean Dip Categories: Appetizers Beans Dips Vegetables Servings: 4 3 c Pinto Beans; Cooked 1/4 c Water 1/2 c Monterey Jack; Shredded 1/2 c Chili Powder 1 1/2 t Salsa Verde; Hot Green Salsa Puree the beans to a coarse paste in a blender or food processor or mash by hand. Place the bean paste in a sauce pan with the water and heat. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes. Put in chafing dish and serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Apricot Almond Buns Categories: Breads Fruits Servings: 14 4 3/4 c Flour - all purpose 1 c Brown sugar -firm packed 1/2 t Salt 2 pk Yeast 1/2 c Milk 1/2 c Water 3 T Margarine 2 ea Eggs 1/4 c Margarine - melted 1 c Apricots, chopped dried 1/2 c Almonds, slivered In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the way through. Fan sections; set on greased baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20 minutes. Cool. Glaze if desired. From Fleishmanns's Yeast package 11/90 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Banana Nut Bread Categories: Breads Fruits Servings: 2 4 3/4 c Flour - all purpose 3/4 c Sugar 1 t Salt 2 pk Yeast- active dry 1/3 c Evaporated milk - undiluted 1/3 c Water 1/3 c Margarine 2 ea Eggs - at room temperature 1 c Banana - mashed 1/2 c Pecans, chopped 2 t Cinnamon, ground 2 T Margarine, melted In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool. From Fleischmann's Yeast package 11/90 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Oatmeal Bread Categories: Breads Servings: 4 3 1/2 c Water 1/2 c Margarine 1/2 c Honey 5 1/2 c White flour 4 c Rolled oats 4 pk Yeast 2 tb Salt 4 ea Eggs 1/2 c Wheat germ 1/2 c Cornmeal 4 1/2 c Wheat flour Heat water, margarine, and honey to 120f (48c). Add white flour, oats, yeast, salt, and eggs. Beat in mixer for 3 minutes. Add remaining ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead on floured board til smooth & not sticky. Place in greased bowl, turn over, cover, and let rise 45 minutes til doubled. Punch down, cut into even portions, roll out evenly to 3/8" thickness. Roll like a jelly roll, pinch down ends, fold ends under, & place in greased pans. Cover and let rise 1 hour til doubled. Bake at 375f for 40 minutes, cool on wire racks, serve. Makes 4 large loaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Italian Sausage Sweet Categories: Italian Sausage Pork Servings: 1 5 lb Coarse Ground Pork Butt 3 t Fennel seed 2 t White Pepper 1 1/2 t Sage Leaves 5 ea Cloves pressed garlic 3 t Salt 1 c White wine Combine all ingredients, mix well and stuff into hog casing or make patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Italian Sausage Sweet #2 Categories: Italian Sausage Pork Servings: 1 5 lb Coarse ground Pork butt 2 T Salt 1 1/2 t Fennel Seed 1 t Black Pepper 2 t Sugar 1 c Water Combine all ingredients, mix well and stuff into hog casing. To cook, fry or bake. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Italian Sausage (Sweet or Hot) Categories: Italian Sausage Pork Servings: 1 5 lb Coarse Ground Pork Butt 1 1/3 T Salt 1 1/3 T Ground Coriander 3/16 T Coarse Ground Black Pepper 5 ea Cloves pressed garlic 2 T Paprika 1 c Cold water Add 2 tsp crushed red peppers for HOT sausage. Combine all ingredients, mix well and stuff into hog casing or make patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: ROCKY ROAD FUDGE BARS Categories: Desserts Cookies Servings: 36 1/2 c Butter 1 oz Unsweetened chocolate 1 c Sugar 1 c Flour 1/2 c Walnuts, chopped 1 t Baking powder 1 t Vanilla 2 ea Eggs 6 oz Cream cheese 1/2 c Sugar 2 T Flour 1/4 c Butter 1 ea Eggs 1/2 t Vanilla 1/4 c Walnuts, chopped 6 oz Semi-sweet chocolate bits 2 c Marshmallow miniatures 1/4 c Butter 1 oz Unsweetened chocolate 2 oz Cream cheese 1/4 c Milk 3 c Powdered sugar 1 t Vanilla BROWNIES: Grease and flour a 13x9 in. pan. Melt 1/2 c. butter and one square chocolate. Add 1 c. sugar, 1 c. flour, 1/2 c. nuts, 1 t. baking powder, 1 t. vanilla and 2 eggs. Mix well and spread in pan. FILLING: Combine 6 oz. cream cheese, 1/2 c. sugar, 2 T. flour, 1/4 c. softened butter, 1 egg and 1/2 t. vanilla. Beat one minute on medium until smooth and fluffy. Stir in 1/4c. nuts. Spread over chocolate mixture. Sprinkle with chocolate bits. Bake in preheated 350 degree oven 25 to 35 min. (use toothpick test). Remove from oven, sprinkle with marshmallows, and bake 2 more minutes. TOPPING: Melt 1/4 c. butter, 1 square chocolate, 2 oz. cream cheese and milk. Stir in powdered sugar and 1 t. vanilla until smooth. Pour over bars and swirl with a spoon. Cool and cut into bars. Store in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Nutty Apricot Bars Categories: Desserts Fruits Servings: 48 12 oz Apricots - dried 3/4 c Sugar 3/4 c Butter / margarine -softened 1 c Sugar 2 c Flour- all purpose 1/2 t Baking soda 1/4 t Salt 3 oz Coconut - flaked 1/2 c Pecans or walnuts - chopped Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Fruitcake Cookies Categories: Cookies Desserts Fruits Desserts Servings: 120 16 oz Pineapple-ylw candy'd,chop'd 8 oz Cherries, red candy'd,chop'd 8 oz Cherries,grn candy'd,chop'd 2 c Raisins, golden 4 c Pecans or walnuts, chopped 3 1/2 c Flour, all purpose 1/2 c Butter/margarine, softened 1 c Brown sugar, firmly packed 4 ea Eggs, separated 1 T Baking soda 3 T Milk 1/4 c Brandy 1 t Cinnamon, ground 1 t Nutmeg, ground Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Frosted Pumpkin-Walnut Cookies Categories: Cookies Desserts Servings: 90 1/2 c Butter/margarine, softened 1 1/2 c Brown sugar, firmly packed 2 ea Eggs 1 c Pumpkin -cooked, mashed 1/2 t Lemon extract 1/2 t Vanilla extract 2 1/2 c Flour - all purpose 1 T Baking powder 1/2 t Salt 2 t Pumpkin pie spice 1 c Walnuts, chopped 1 ea Maple frosting recipe 1/4 c Butter/margarine, softened 2 1/4 c Powdered sugar, sifted 2 T Milk 3/4 t Maple extract Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen. (Maple Frosting) Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup. From Southern Living Cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Creme de Menthe Brownies Categories: Desserts Chocolate Servings: 48 4 ea Chocolate -1 oz squares 1 c Butter or margarine 4 ea Eggs 2 c Sugar 1 c Flour 1/2 t Salt 1 t Vanilla extract 1/2 c Chocolate morsels, melted 4 c Powdered sugar - sifted 1/2 c Butter or margarine- melted 1/4 c Half and half 1/4 c Creme de Menthe - green 1 c Walnuts - finely chopped Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add flour, salt, vanilla, and chocolate mixture; beat at low speed 1 minute. Spoon mixture into a lightly greased and floured 13x9x2 inch pan. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; spread Creme de Menthe Frosting (see below) over top. Chill at least 4 hours. Drizzle melted chocolate over frosting or pipe in desired design using metal tip No.3 or 4. Cut into bars immediately. Remove from pan, and chill at least 1 hour. Store in an airtight container in refrigerator. Yield 4 dozen. ----- Creme de Menthe Frosting ----- Combine all ingredients except walnuts in a mixing bowl; beat at high speed of an electric mixer until smooth. Stir in walnuts. Yield: enough for 4 dozen bars. From the Southern Living Cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cream Cheese Swirl Brownies Categories: Chocolate Desserts Servings: 16 4 oz Chocolate -sweet baking 3 T Butter or margarine 2 T Butter /margarine - softened 3 oz Cream cheese - softened 1/4 c Sugar 1 ea Egg 1 T Flour - all purpose 1/2 t Vanilla extract 2 ea Eggs 3/4 c Sugar 1/2 c Flour - all purpose 1/2 t Baking powder 1/4 t Salt 1 t Vanilla extract 1/4 t Almond extract 1/2 c Pecans or walnuts-chopped Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored. Gradually add 3/4 cup sugar, beating well. Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well. Stir in cooled chocolate, flavorings, and pecans. Pour half of chocolate batter into a greased 8 inch square pan. Spread with cheese mixture; top with remaining chocolate batter. Cut through mixture in pan with a knife to create a marbled effect. Bake at 350F for 35 to 40 minutes. Cool on wire rack; cut into squares. Yield: 16 brownies. From the Southern Living Cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Rosy Berry Soup Categories: Fruits Soups Servings: 5 20 oz Raspberries-frozen, thawed 2 c Burgundy 2 1/2 c Water 1 ea Cinnamon-3 inch stick 1/4 T Cornstarch 1 x Whipping cream Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). Bring mixture to a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid; stir well. Bring remaining liquid to a boil. Reduce heat to low, and stir in cornstarch mixture. Cook, stirring constantly, until slightly thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl in with a knife. Yield: 5 cups. Strawberries my be substituted for raspberries. From Southern Living Cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pork St. Tammany Categories: Meats Main dish Servings: 12 6 oz Rice-long grain & wild mix 1/2 c Water, boiling 1/2 c Apricots-chopped, dried 2 ea Onions-green, finely chopped 1/2 c Mushrooms-chopped fresh 1/4 c Green pepper-chopped 2 T Butter/margarine, melted 3 T Pecans-chopped 1 T Parsley, chopped fresh 1/8 t Garlic salt 1/8 t Pepper 1 ds Red pepper 5 lb Pork loin roast-rol'd boneless 4 ea Bacon slices 1 cn Apricot halves (optional) 1 x Parsley sprigs (optional) Cook rice according to package directions. Set aside. Pour boiling water over apricots; let stand 20 minutes to soften. Drain. Saute green onions, mushrooms, and green pepper in butter until tender. Stir in rice, apricots, pecans, parsley, and seasonings. Remove strings and slice roast in half lengthwise, if not purchased sliced. Slice pork pieces lengthwise in half again, slicing to but not through one side. Lay pieces side by side, and spoon stuffing mixture evenly over pork. Beginning with 1 long side, roll pork jellyroll fashion, and tie securely with heavy string at 2 inch intervals. Place roast on a lightly greased rack in a shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing. Place an aluminum foil tent over roast. Bake at 325F for 3 hours or until meat thermometer registers 160F (30-35 minutes per pound). Remove foil for the last 30-40 minutes of baking. Remove roast from oven; let stand 5 minutes. Remove string; slice and garnish with apricot halves and parsley, if desired. Yield: 12 to 15 servings. From Southern Living Cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Steak and Cheese Categories: Beef Cheese Servings: 6 2 lb Top Round Steak 1/4 c Flour 1/2 ts Salt 1/4 ts Pepper 1/4 ts Garlic or Celery Salt 6 T Butter 1 ea Lg Onion, finely chopped 1 c Beef Bullion 1 c Sharp Cheddar Cheese, grated 2 T Parsley, finely chopped Steak should be cut in thin slices. Pound steak out until it is about 1/4-inch thick. Combine flour, salt, pepper and garlic salt and rub into steak on both sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat. Sprinkle with chopped onion and add bullion. Bring to a boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle cheese and parsley over top, cover again, and cook another minute or so to melt cheese. Good served with hot fluffy rice. Source: TEXAS THE BEAUTIFUL COOKBOOK ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Coke Cake Categories: Cakes Desserts Servings: 8 2 c Flour 2 c Sugar 1 1/2 c Marshmallows 1/2 c Shortening 1/2 c Margarine 3 T Cocoa 1 c Coca-Cola 1/2 c Buttermilk 1 ts Baking Soda 2 ea Eggs, beaten 1/2 c Margarine 3 T Cocoa 6 T Coca-Cola 1 lb Powdered Sugar 1 c Pecans, chopped Marshmallows may be chopped or miniature. Sift together flour and sugar, stir in marshmallows and set aside. Bring to a boil, shortening, margarine, cocoa and Coke. Remove from heat and pour over dry ingredients. Stir in buttermilk, baking soda and eggs. Do not beat this cake mixture. Pour into a greased 13x9x2-inch pan and bake in a preheated 350 deg. oven for 45 minutes or until done. Cool 30 minutes before frosting cake. Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil. Boil a minute, remove from heat and gradually add sugar. Stir in pecans. Source: TEXAS THE BEAUTIFUL COOKBOOK ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: CREAMED ONIONS Categories: Vegetables Servings: 4 8 ea White onions 1/2 pt Whipping cream 4 T Flour 1/4 t Cayenne pepper 4 T Butter 1/2 t Salt Peel the onions. Parboil in about 3/4 cup water. (I do this part in a covered casserole in the microwave). Make white sauce with rest of ingredients. If you like a stronger onion flavor, thin the white sauce with part or all of the onion water. Otherwise, thin it with your choice of cream, milk, water, chicken broth or whatever flavor you like. Add onions and bake at 325 to 350 until bubbly. If you're a real creamed onion pig like we are, this will not serve four. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Lemon Butter Categories: Sauces Servings: 1 1/4 c Butter or Margarine 1 T Lemon Juice 1 T Parsley, chopped 1/2 ts Salt 1/8 ts Cayenne A dash of hot pepper sauce may be used instead of the cayenne. In 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. (Or, in small bowl with spoon, stir butter or margarine until creamy. Slowly stir in remaining ingredients.) Serve Lemon Butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish. Source: The Good Housekeeping Illustrated Cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mississippi Mud Cake Categories: Cakes Desserts Servings: 8 1/2 c Butter, softened 1 c Sugar 3 x Eggs 3/4 c All Purpose Flour 1/2 ts Baking Powder 1 ea Dash Salt 1/4 c +1 /12 T Cocoa 1 ts Vanilla Extract 1 c Pecans, chopped 10 oz Marshmallows 1 ea Chocolate Frosting 1/4 c Butter 1/4 c +2 T Cocoa 1/4 c +3 T Warm Milk 1 ts Vanilla Extract 16 oz Powdered Sugar, sifted Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yield: one 13x9 inch cake. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yield: enough for one 13x9 inch cake. Source: Southern Heritage CAKES Cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cola Roast Categories: Beef Servings: 8 1 ts Salt 1/2 ts Pepper 1/2 ts Garlic Powder 4 lb Bottom Round Roast 3 T Vegetable Oil 12 oz Cola Flavored Carbonated Bev 12 oz Chili Sauce 2 T Worcestershire Sauce 2 T Hot Pepper Sauce Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2 to 3 hours until tender. Source: The Mr. Food Cookbook OOH it's so GOOD!! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hawaiian sweet-and-sour meatballs Categories: Main dish Servings: 4 1 1/2 lb Ground beef 1/4 t Nutmeg 1 t Salt 2 T Salad oil 1/2 c Brown sugar 2 c Fresh pineapple chunks 2 ea Eggs 1 ea Onion, minced 1/4 t Pepper 2 ea Green peppers,bite size 1/4 t Garlic powder or minced garlic 4 T Cornstarch 1 1/4 c Pineapple juice 1 T Soy sauce 1/3 c Water 3 T Vinegar Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated. Yield 4 to 6 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chocolate Chip Squares Categories: Desserts Microwa Servings: 4 1/2 c Firmly Packed Brown Sugar 1 ea Large Egg 1/2 c Unbleached Flour 1 t Baking Powder 1/3 c Semisweet Chocolate Chips 1/2 c Margarine Softened 1 t Vanilla 1/2 c Rolled Oats 1/4 t Salt 1/4 c Chopped Nuts Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16 Cookies ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Wonderful Layered Peach Dessert Categories: Desserts Servings: 4 1 1/2 c Plain flour 1/2 c Chopped pecans 1/4 c Packed brown sugar 1/2 c Melted butter 8 oz Cream cheese, softened 8 oz Whipped topping 2 c (3c) Peaches & sugar 1 3/4 c Powdered sugar 1/2 t Almond flavoring FOR CRUST: Combine flour, sugar and pecans. Add the butter. Mix well and press mixture in bottom of 13 x 9 baking dish. Bake at 350F for 18-20 minutes. Cool. FOR FILLING: Beat cream cheese and powdered sugar at medium speed until light and fluffy. Fold in whipped topping and almond flavoring. Drain peaches and add to whipped topping mixture. Spoon over cooled crust and chill for several hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cheese Balls Categories: Appetizers Servings: 20 1 ea Stick butter, melted 1 c Plain flour 1/8 t Cayenne pepper 1 c Grated sharp cheddar cheese 1 c Rice Krispies 1 ea Dash hot sauce Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Junction City Raspberry Pie Categories: Pies Desserts Servings: 6 20 oz Frozen Raspberries, thawed 2 c Vanilla Wafer Crumbs 1/2 c Sugar 1 ts Cinnamon 5 T Butter, melted 1 pk Unflavored Gelatin 1/4 c Water, cold 1/2 ts Lemon Peel 1/2 pt Heavy Cream 1 ts Vanilla Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired. Source: Missouri Cookin' ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Ozark Mountains Stew Categories: Soups Servings: 8 5 c Beef Cubes 2 T Flour 1 T Paprika 1 ts Chili Powder 2 ts Salt 3 T Lard 2 ea Onions, sliced 1 ea Clove Garlic, minced 28 oz Can Tomatoes 3 T Chili Powder 1 T Cinnamon 1 ts Ground Cloves 1 ts Dry Crushed Red Peppers 2 c Potatoes, chopped 2 c Carrots, chopped Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes). Source: Missouri Cookin' ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Orange Potato Bread Categories: Breads Desserts Servings: 1 2 3/4 c All Purpose Flour, sifted 2 1/2 ts Baking Powder 3/4 ts Salt 1 T Salad Oil 1 1/4 c Fresh Orange Juice 1 c Sugar 1 ts Soda 1 ea Egg 1/2 ts Vanilla 1 T Grated Orange Rind 1/2 c Nuts, chopped 2/3 c Riced Cooked Potatoes In large bowl sift together flour, sugar, baking powder, baking soda and salt. In small bowl, beat together egg, oil, orange juice, orange rind and vanilla. Stir in prepared potatoes. Add orange mixture all at once to dry ingredients and stir to mix well; sift in nuts. Turn into greased 9x5x3 loaf pan. Bake in 325 oven 60 min. until cake tester inserted comes out clean. Cool 10 min. Remove from pan and cool completely. Source: Indian Cookin ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Petto di Pollo al Limone e Zen Zaro Categories: Poultry Meats Main dish Servings: 4 4 ea Boneless Chicken Breasts 2 T Unsalted Butter 1 c Dry White Wine 1/2 c Sliced Marinated Ginger 3 ea Juice of Medium Lemons 1/4 c Parsley, finely chopped 1. Remove skin and fat from chicken breasts. With a wooden mallet, flatten (and tenderize) chicken breasts. 2. With a sharp knife, slit the breasts through the centre, leaving a small hinge for the two halves. 3. In a heavy skillet, melt butter. Add wine and heat together until bubbly. Add prepared chicken breasts and cook on medium-high heat for about two minutes or until the chicken appears half cooked. 4. Add lemon juice and ginger to the chicken. 5. Reduce heat to medium-low and complete cooking, about six minutes 6. Remove breasts with a slotted spoon and serve immediately on a warmed platter. Garnish with lemon wedges and chopped parsley. From The Gazette, 90/12/05. Recipe from La Transition's John Gilsenan. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Spaghetti Chitarra Parmigiana Categories: Main dish Servings: 4 1/4 c Olive Oil 2 1/2 T Butter 8 ea Medium Mushrooms, sliced 4 ea Cloves of garlic, minced 1 ds Crushed Chili Peppers 2 t Powdered Oregano 1 1/2 lb Fresh Chitarra Pasta On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside. In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and toss all together until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese. From The Gazette, 90/12/05 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chocolate Tortoni Categories: Servings: 4 2 ea Sq Unsweetened Chocolate 6 oz Semi Sweet Chocolate 1/2 c Chopped almonds 4 ea Egg Whites 1/8 t Cream of Tartar 1/8 t Salt 1/4 c Sugar 2 1/2 c Whipping Cream 2 t Sugar 1 T Vanilla 6 oz Chopped Candied Red Cherries In a microwave oven or over boiling water, melt both kinds of chocolate. Set aside to cool. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes. Beat egg whites with cream of tartar and salt until foamy white. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form. Beat two cups of cream in a bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well. Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture. Small chunks of chocolate may remain. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter). Freeze until firm. four hours or overnight. Beat remaining 1/2 cup of cream in a small bowl until stiff. Garnish each tortoni with a rosette of cream and a candied cherry. From The Gazette, 90/12/05 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Fajitas Categories: Mexican Main dish Poultry Servings: 8 1 1/2 lb Boneless chicken breast 2 x Garlic cloves 2 x Jalapeno peppers 1/2 c Olive Oil 1/3 c Dry Sherry 1 T Chili Powder 2 t Ground cumin Slice the chicken breast into long 1/2 inch wide strips. To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely (10 seconds or so). Add the remaining ingredients and process until smooth (about another 10 seconds.) Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Preheat the oven broiler. Drain the chicken, reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes; turn, baste with marinade, and broil for another five minutes. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde. Source: Pleasures of Cooking magazine, Jan/Feb 1987, p. 11. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Salsa Verde Categories: Mexican Sauces Servings: 20 2 x Garlic cloves 3 x Scallions 1/2 c Parsley leaves 1/4 c Cilantro 1 x Pickled jalapeno pepper 13 oz Tomatillos (fresh or canned) 4 oz Mild green peppers (chopped) 1/4 t Hot pepper sauce 1 t Salt (or to taste) Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987, p.10-11. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Kentucky Kernels - S.A. Express News - Karen Haram Categories: Cookies Holiday Servings: 10 4 T Butter (1/2 Stick) 1 ea Box of Powdered Sugar 1/3 c Bourbon 1 c Pecans, chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Zinfandeli's Tortilla Soup - S.A. Express - Arlene Lightsey Categories: Soups Mexican Texas Servings: 8 1 T Vegetable Oil (or two) 1 1/2 t Garlic, fresh, chopped 8 ea Corn Tortillas, chop coarse 2 c Onion puree 1 t Cayenne pepper 2 T Cumin powder 3 ea Bay Leaves 3/4 c Tomato Paste 1 1/2 T Chicken Base (See note) 1/2 c Water 1/4 c Cilantro, fresh, chopped 2 T Epazote, chopped 1 ea Salt to taste 1 ea White pepper to taste 2 ea Chicken breasts, cook & dice 1 ea Chopped Avocado 1 ea Corn Tortilla strips, fried 1 ea Shredded Monterey Jack Garnish Notes: Chicken breasts should be cooked and diced. Corn Tortilla strips should be deep fried. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio..... Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Boudin Blanc I - (Sausage-Making Cookbook) FRENCH Categories: Sausage Servings: 5 2 1/2 lb Pork butt, fine ground 2 1/2 lb Chicken breast, fine ground 2 T Salt 3 t White Pepper 3 t Quatre-epices 20 ea Eggs 6 T Rice flour 6 c Milk Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pour la France's Fudge Caramel Cake - Express News Categories: Cakes Texas Desserts Sauces Servings: 10 2 ea 9-inch layers of choc. Cake 1 ea Fudge Icing (Recipe) 1 ea Caramel Sauce (Recipe) 1 1/2 c Cashews, roasted, unsalted 2 c Heavy Cream 2 1/2 lb Semisweet Chocolate 1/3 c Light Corn Syrup 1 c Brown Sugar, firmly packed 2 t Butter 1/8 t Salt 1/3 c Heavy Cream FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas...... ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pour la France Chocolate Decadence Categories: Cakes Desserts Texas Servings: 6 1 c Butter or margarine 1 1/3 lb Dark semi-sweet chocolate 1 T Granulated sugar 1 T Unsifted all-purpose flour 1 x Whipped Cream 1 x Raspberry Sauce Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San Antonio. Tx Melt butter and chocolate together over very low heat, stirring constantly. Set aside to cool. Whip eggs with electric mixer until they reach full volume, approximately 7 minutes. Carefully fold in chocolate mixture, sugar and flour. Pour batter in 10 inch cake pan that has been greased and lined with wax paper or parchment paper. Bake in preheated 325 degree oven 30 minutes. Be careful not to overbake. Cool completely to room temperature before removing from pan. To serve, spoon whipped cream on top of sliced Chocolate Decadence. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala. Put all ingredients in small saucepan. Bring to boil. Refrigerate until serving time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Shrimp Dip Categories: Dips Seafood Servings: 1 10 oz Canned Shrimp, drained 1/4 c Dr. Pepper 2 ts Lemon Juice, fresh 1/8 ts Onion Salt 1 x Dash Garlic Powder 3 ea Drops of Tabasco Sauce (or4) 8 oz Cream Cheese, softened 3 T Mayonnaise 1 ts Worcestershire Sauce Combine 1/2 the shrimp and the remaining ingredients in blender or electric mixer; blend until fluffy and smooth. Coarsely chop remaining shrimp; fold into mixture. Refrigerate. Source: Cookin' with Dr. Pepper ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cajun Catfish with Spicy Strawberry Sauce Categories: Fish Cajun Servings: 4 2 lb Catfish Fillets 1 x Salt 1 x Black Pepper 2 oz Hot Pepper Sauce 1 1/2 c Strawberry Preserves 1/2 c Red Wine Vinegar 1 T Soy Sauce 1/4 c Seafood Cocktail Sauce 1 ea Clove Garlic, minced 2 ts Horseradish 3/4 c Cornmeal 3/4 c Flour 1/2 c Safflour Oil 1 x Fresh Strawberries, 1 x Parsley Sprigs, optional * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Bean Dip A La Dr. Pepper Categories: Dips Servings: 2 1 ea Can Red Kidney Beans, drain 3 T Tomato Paste 2 T Oil 1 ts Salt 1/4 ts Black Pepper 1 ea Clove Garlic, minced 1/2 c Dr. Pepper 4 oz Can Green Chilies, drained 1 ts Worcestershire Sauce 1 c Sharp Cheddar, shredded 1 x Crisp Chopped Bacon Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips, crackers. Source: Cookin' with Dr. Pepper ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cranberry Fruit Nut Bread Categories: Breads Desserts Servings: 1 1 c Ocean Spray Cranberries 1/2 c Nuts, chopped 1 T Orange Peel, grated 2 c All Purpose Flour 1 c Sugar 1 1/2 ts Baking Powder 1 ts Salt 1/2 ts Baking Soda 2 T Shortening 1/4 c Orange Juice 1 ea Egg, well beaten * Cranberries can be either fresh or frozen and should be coarsely chopped. Preheat oven to 350"F. Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking soda, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into the prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight. Source: Skaggs ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Marshmallow Fudge Categories: Candies Servings: 1 1 c Milk 2 1/2 c Sugar 2 T Light Corn Syrup 1 ts Vanilla 2 ea Square Unsweetened Chocolate 1/4 ts Salt 2 T Oleo 12 ea Marshmallows * 6 T of Cocoa may be substituted for the Unsweetened CHocolate Squares Heat milk & chocolate together in heavy saucepan over low heat until chocolate is melted. Add sugar, salt and corn syrup. Cook, stirring until boiling starts. Cover and boil 3 minutes to wash down sugar crystals from pan sides. Uncover. Cook without stirring until thermometer reaches 232 degrees. Remove from heat and cool without stirring to lukewarm. Add vanilla and beat until fudge thickens and looses it's gloss. Cut each marshmallow into 8 pieces and stir into fudge. Turn into greased pan. Cut into squares when firm. Source: Grandmothers Cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Endive, Beet and Red-Onion Salad Categories: Salads Servings: 4 1/2 lb Raw Beets, trimmed 3 ea Heads of Belgian Endives, md 1 ea Red onion 1 T Dijon Mustard 1 T Red Wine Vinegar 3 T Vegetable oil 4 T Finely Chopped Parsley Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve. Serves 4. From The Gazette 90/12/12. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Spaghetti with Shrimp and Eggplant Categories: Main dish Servings: 4 1 1/2 lb Medium sized shrimps 1 ea Eggplant (1 pound) 4 T Olive oil 1 T Finely chopped garlic 4 cn Imported crushed tomatoes 1 t Honey 1/4 t Hot red pepper flakes 1/4 c Coarsely chopped fresh basil 4 qt Water 3/4 lb Spaghetti 3/4 c Grated parmesan cheese Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basic (flat Italian parsley can be substituted), salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing it, until it's nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese. Serves 4. From The Gazette 90/12/12. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Truffier au Chocolat a la Cafe de Paris Categories: Desserts Servings: 16 1 ea 9 inch chocolate layer cake 2 lb Semi-sweet chocolate 8 oz White fondant 2 c Whipping cream With a serrated knife or thread, cut cake into two layers and place one layer in a 9 inch springform pan. In a double boiler, over hot water, melt chocolate and fondant. Or, use a microwave oven to melt the ingredients, allowing 12 minutes for chocolate, 20 seconds for fondant - medium power. Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds. Beat the remaining chilled cream until it forms soft peaks; set aside. In a large bowl, combine warm cram with fondant and melted chocolate. Stir until ingredients are evenly blended and the temperature is reduced to lukewarm. Beat the soft chocolate mixture and gradually incorporate the whipped cream. Spoon one-half of the creamy chocolate mixture over cake. Top with second layer of cake. Complete by spreading the second half of the chocolate mixture over top. Refrigerate the cake for 8 to 12 hours. Serve chilled with whipped cream and chocolate curls. Serves 16. From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the Cafe de Paris, 66 St. Louis in Quebec City. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Walnut Shortbread Categories: Cookies Servings: 12 1 c Softened butter 3/4 c Icing sugar 1 t Vanilla 1 1/2 c Chopped walnuts 12 ea Large walnut pieces Cream butter, icing sugar and vanilla until light. Stir in flour and chopped walnuts. Pat dough into 9-inch pan with removable bottom. Score with fork into 12 pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie sheet. Bake in oven heated to 325 degrees for 40 minutes or until lightly brown. Cool. Cut into wedges. Makes 12 servings. Store in tightly covered tin container. From The Gazette 90/12/12. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Kay's Shortbread Categories: Cookies Servings: 6 1 c Butter 3/4 c Icing sugar 2 c All-purpose flour 1 t Cornstarch 1 pn Baking powder 1 pn Salt In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool. Makes five to six dozen. From The Gazette, 90/12/12 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Kentucky Pecan Cake Categories: Cakes Desserts Servings: 1 2 1/2 c Self Rising Flour 2 c Sugar 1 1/2 c Vegetable Oil 1 c Applesauce 2 1/2 T Ground Cinnamon 2 T Hot Water 4 ea Egg Yolks 1 c Chopped Pecans 4 ea Egg Whites 1 x Powdered Sugar Combine first 7 ingredients in order listed; beat at medium speed of mixer until smooth. Stir in chopped pecans. Beat egg whites (at room temperature) until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350" for 1 hour and 30 minutes. Invert pan, and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Peanut Butter Pie Categories: Pies Desserts Servings: 1 8 oz Cream Cheese 1 c Crunchy Peanut Butter 16 oz Whipped Topping 1 1/2 c Sifted Powdered Sugar 2 ea 9-in Graham Cracker Crusts 1 x Garnish: chocolate shavings Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar, and continue beating until smooth. Spoon filling into prepared crusts. Cover and freeze at least 8 hours. Garnish, if desired. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Piney Woods Hush Puppies Categories: Breads Texas Servings: 48 2 1/2 c Yellow Corn Meal 1 ts Soda 1 ts Salt 2 T Granulated Sugar 2 T All-Purpose Flour 1 T Baking Powder 1 ea Egg, beaten 2 c Buttermilk 1 1/2 c Cooking Oil (about) Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon. If it is too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil to heat a few seconds after removing a batch. Delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen hush puppies, place on oven rack in preheated 250"F until very hot and crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in about 2 1/2 minutes. When batter consistency is correct and oil is at 350"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil. If they are cooked in oil that is too hot, they will not cook in the center. Serving suggestions: Especially good served with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source: Texas Recipes from Texas Places v1 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Brandied Cheddar Spread Categories: Appetizers Servings: 5 1 lb sharp cheddar cheese 1/3 c brandy 3 T butter (room temp) 2 T heavy cream 1 ea dash nutmeg 1 ea dash cayenne pepper Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serving so the cheese may be spread easily. A good bourbon may be substituted for brandy with excellent results. Makes about two cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Skewered Mozzarella With Canadian Bacon Categories: Appetizers Servings: 4 28 ea sliced Canadian bacon 12 oz mozzarella cheese 12 ea slices french bread 12 ea slices raw tomato 1/3 c salad oil 2 ea cans tomato sauce 1 1/2 c grated parmesan cheese 1 ea paprika 1 ea salad oil again Note: You'll need four skewers approximately 10-12 in. long. Also the french bread should be the long and narrow kind cut into 1/2 inch slices. The raw tomato is also cut into 1/2 inch slices. The cans of tomato sauce are 8 oz. You'll need 28 pieces of cheese to equal the number of slices of bacon. Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of Canadian bacon around each piece of cheese. Press the bacon firmly to hold the cheese in place. Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be merely light brown. On each skewer thread alternate pieces of bacon wrapped around the mozzarella, bread and tomato. Begin and end with the bacon. Place each skewer in a shallow baking pan or shallow earthenware casserole. Be sure the folded top of each piece of bacon is up. Pour tomato sauce over each skewer. Sprinkle generously with parmesan cheese. Sprinkle lightly with paprika and additional salad oil. Preheat the oven to 400 degrees. Bake the skewers until brown on top. Serve immediately while very hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Baked Chicken Salad (Oster Kitchen Center Cookbook) Categories: Cheese/eggs Casseroles Main dish Poultry Servings: 4 2 c Chicken -cooked, diced 1/2 c Mayonnaise 1 1/2 c Celery - diced 1 ea Lemon slice - peeled 1/2 c Almonds - blanched 1/2 ea Onion - small 4 c Potato chips - whole 1 c Cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sam Arnold's Boneless Rump Roast Categories: Main dish Meats Servings: 10 1 x Boneless Rump Roast 1 x Salt 1 x Fresh Rosemary Needles 1 x Garlic Salt 1 x Freshly Ground Black Pepper 1 x Beer; OR 1 x Wine; OR 1 x Vinegar; OR 1 x Lemon Juice 1 x Beef Stock; OR 1 x Red Wine 1 x Minced Shallots NOTE: This recipe is adjustable to all sizes of roasts. This is the reason there are no amounts for the ingredients. Marinate the meat for a couple of hours in a liquid that is slightly acidic--a liquid such as wine, beer, vinegar, or lemon juice. Roast for 15 minutes per pound at 325 degrees F. For the last 15 minutes, cook at 500 degrees F. For example, for a 4 pound roast, total cooking time is 1 hour but it will be 45 minutes at 325 degrees F. and 15 minutes at 500 degrees F. This will crust the outside of the roast and the inside will be medium, barely pink. This is based on room temperature meat. If the meat is quite cold, extend the baking time. After 3/4 of the cooking time, sprinkle with salt and some fresh or dry rosemary needles. Turn the roast with WOODEN SPOONS (Very important that you do not pierce the meat) and season it all over. Rosemary, seasoned salt or garlic salt are nice, and some freshly ground black pepper adds to the flavor also. Swab the roast with some fresh lemon juice--this will also add to the zing of the meat. When cooked, snip off the cords and slice to serve. From the roasting pan, spoon off the fat from the accumulated juice. Add some beef stock or red wine to the juices, a few minced shallots or green onion shreds and cook down at high heat to a reduction or concentrated sauce. Adjust the seasonings, salt, pepper, and herbs of your choice, and serve with the roast. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Rumaki Categories: Appetizers Poultry Meats Servings: 12 1 lb Chicken Livers 8 oz Water Chestnuts; Drained 12 ea Bacon Strips 1/4 c Soy Sauce 1/2 ts Ginger; Powdered 1/2 ts Chinese 5-Spice Powder; OR 1/2 ts Curry Powder Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Brie En Croate Categories: Appetizers Cheese/eggs Servings: 5 1 ea Brie round 1 ea Pastry dough 1 ea Egg 2 T Milk Completely enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Beef Yakitori Categories: Appetizers Servings: 4 1/2 c Soy sauce 2 T Lemon juice 2 T Sugar 1 ea Garlic clove (crushed) 1/2 t Ginger (ground) 2 T Vegetable oil 1 t Sesame seeds 1 lb Beef sirloin(finely chopped) 2 ea Green onions(finely chopped) in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refrigerate 4 hours; drain. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pork Satay Categories: Appetizers Meats Fruits Servings: 6 1/2 lb Boneless Pork; Lean 2 T Soy Sauce 2 T Steak Sauce; Thick 10 ea Apricots; Dried 1/4 c Peanut Butter; Chunky/Smooth 1/2 t Salt 5 ea Hot Pepper Sauce; drops Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak sauce. Cover and refrigerate for several hour, stirring occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5 minutes. Place the apricots and their cooking liquid in a blender container or food processor. Add peanut butter, salt, and hot pepper sauce. Cover and process until smooth. Reheat when ready to serve. Thread the marinated pork cubes on skewers. (If you use wooden skewers, soak them in water 2 hours before using.) Brush with remaining soy sauce mixture. Cook over hot coals or under broiler for 6 to 8 minutes, turning often. Serve with the warm apricot-peanut butter sauce for dipping. NOTE: Satay serves 2 when served as a main course. Double the meat portion of the recipe for 4 people. If you like, serve kabobs of mushrooms along with the pork. Thread small fresh mushrooms on separate skewers, brush with melted butter and grill or broil along with the pork. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venezuelan Peppers With Shrimp Categories: Fish Garlic Main dish Servings: 10 3 lb Shrimp (16-20/lb) 3 c Spanish Olive Oil 4 ea Large Red Bell Peppers * 8 ea Cloves Garlic ** 1 ea Chili Pepper Seeded/Minced 1 ea Loaf French Bread 1" Slices 1 x Feta Cheese (optional) * Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Ginger-Garlic Shrimp, China Royal Categories: Garlic Fish Main dish Servings: 4 16 ea Jumbo Shrimp, With Shell 1/4 c Vegetable Oil 1 ea Piece Ginger * 3 ea Cloves Garlic Peeled/Crushed 2 ea Green Onions/Scallions ** 1 x Salt & Pepper To Taste * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Spicy Marinated Shrimp and Garlic Categories: Garlic Main dish Servings: 6 1 c Olive Oil 1 x Juice Of 1 Lemon 1/2 t Paprika 1 ea Bay Leaf 1 t Crushed Rosemary Leaves 1/4 t Cayenne Pepper 1 x Dashes Tabasco Sauce 1 x Salt (To Taste) 1 x Fresh Ground Pepper(2 Taste) 1 x Dashes Worcestershire Sauce 30 ea Cloves Garlic * 1 1/2 lb Shrimp (About 20 /lb) 1 x Fresh parsley, Chopped * Cloves of garlic should be parboiled and peeled. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Roasted Garlic Categories: Garlic Appetizers Servings: 1 1 x Whole Heads Of Garlic 1 x Toasted Rounds French Bread 1 x Softened Sweet Butter Preheat oven to 375 degrees F. Remove the papery outer covering of whole garlic head, but do not separate the cloves or peel them. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out, like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwrapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve. With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months. To keep indefinitely, cover with a film of olive oil. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Potato Dumplings Categories: German Potatoes Servings: 4 8 ea Med. Potatoes 3 ea Egg Yolks, Beaten 3 T Corn Starch 1 c Bread Crumbs 1/2 ts Pepper 1 1/2 ts Salt 1 x Flour Peel potatoes and boil in salted water until soft. Drain and mash smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and pepper. Mix thoroughly and shape into dumplings. You may need to add flour to make dumplings hold together. Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 or 20 minutes. Source: Cooking German Style ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chocolate Peanut Butter Pie Categories: Desserts Pies Servings: 6 1/3 c Semi-sweet Chocolate Chips 1 tb Light Corn Syrup 1 tb Water 1/3 c Creamy Peanut Butter 1/3 c Sugar 3 tb Light Corn Syrup 3 tb Water 1/4 c Peanuts; Chopped 2 ea Egg Whites; Lg 2 tb Sugar 1 ts Vanilla 1 c Heavy Cream; Whipped ++-----------------------PEANUT BUTTER COOKIE CRUST------------------------- 14 ea PeanutButterSandwichCookies 3 tb Butter Or Regular Margarine Prepare the Peanut Butter Cookie Crust and set aside. Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the peanut butter cookie crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hours or overnight. Remove from the freezer 10 minutes before serving. PEANUT BUTTER COOKIE CRUST: Crush the cookies and melt the butter or margarine. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Tabbouli Salad Categories: Salads Vegetables Servings: 6 1 c Bulgur wheat, uncooked 2 c Boiling water 1/3 c Vegetable oil 1/3 c Lemon juice 2 t Salt 1 t Pepper 1/2 c Parsley, chopped 3 T Mint, fresh chopped or, 2 t Mint, dry crumbled 6 ea Green onions & tops, minced 2 ea Tomatoes, chopped Pour boiling water over wheat in a bowl. Let stand one hour. Drain well and return to bowl. Add remaining ingredients and blend well. Chill at least two hours. Serve on a bed of lettuce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: German Chocolate Pie Categories: Desserts Pies Chocolate Servings: 12 3 c Sugar 7 tb Baking Cocoa 13 oz Evaporated Milk 4 ea Eggs: Lg, Beaten 1/2 c Butter Or Regular Margarine 1 ts Vanilla 2 c Coconut; Flaked 1 c Pecans; Chopped 2 ea Unbaked 9-inch Pie Shells Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chocolate Chip-Pecan Pie Categories: Chocolate Desserts Pies Servings: 6 1/2 c Semi-Sweet Chocolate Chips 1 ea Unbaked 8-inch Pie Shell 2 ea Eggs; Lg 3/4 c Dark Corn Syrup 1/2 c Sugar 1/4 c Butter Or Regular Margarine 1/4 ts Salt 3/4 c Pecan Halves Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell. Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chocolate Pecan Pie Categories: Chocolate Desserts Pies Servings: 8 3/4 c Sugar 1/2 ts Salt 1 c Light Corn Syrup 3 oz Baking Chocolate,Melt & Cool 3 tb Butter or Regular Margarine 3 ea Eggs; Lg 1 ts Vanilla 1 c Pecans; Chopped 1 ea Unbaked 9-inch Pie Shell Combine the sugar, slat, corn syrup, cooled chocolate, melted butter, eggs and vanilla in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and turn into the unbaked pie shell. Bake in a 375 degree F. oven for 35 minutes or until set. (Pie will be puffy when it comes out of the oven and will sink while cooling.) Cool on a wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Extra-Rich Chocolate Pecan Pie Categories: Chocolate Desserts Pies Servings: 6 6 oz Semi-Sweet Chocolate Chips 2/3 c Evaporated Milk 2 tb Butter Or Regular Margarine 2 ea Eggs; Lg, Slightly Beaten 1 c Sugar 2 tb Unbleached Flour 1/4 ts Salt 1 ts Vanilla 1 c Pecans; Chopped 1 ea Unbaked 9-inch Pie Shell Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Filled Berlin Doughnuts (Bismarks) Categories: Breads Desserts Servings: 12 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 1/4 c Warm Water; (110-115 Deg F) 1/2 c Sugar 1 ts Salt 1/3 c Butter Or Regular Margarine 1 tb Orange Juice 2 ts Rum Extract 1 c Milk; Scalded 1 x Unbleached Flour; * 2 ea Eggs; Lg, Well Beaten 1 x Fat For Deep Frying; ** 1 x Jam Or Jelly * Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs. Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm. When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes. Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes). About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool. Cut a slit through the center in the side of each doughnut. Force about 1/2 ts of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Micro-Wave Peanut Brittle Categories: Candies Servings: 12 1 c Raw peanuts 1 c Sugar 1/2 c White corn syrup 1/8 t Salt 1 t Butter 1 t Vanilla 1 t Baking soda Stir together peanuts, sugar, syrup, salt. Cook 4 minutes on high. Stirring well, cook another 4 minutes. Add butter and vanilla to peanut mixture stirring to blend. Return and cook 2 minutes. (Peanuts will be slightly browned and syrup hot). Add baking soda and gently stir till foamy. Pour onto aluminum foil. Let cool, break into pieces and store air tight container. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Quebec-Style Roast Goose Categories: Main dish Meats Servings: 6 10 ea Slices, White Bread 1 c Dried Currants 4 ea Apples, Peeled, Sliced 1 T Dried Thyme 4 T Melted Butter 1 T Vegetable Oil 1 ea Goose (8 - 10 lbs) 1 ea Chopped Onion 1 ea Chopped Carrot 1 ea Chopped Stalk of Celery 1 ea Clove, Garlic, minced 1 ea Bay Leaf 3 ea Whole Cloves 1 ea Sprig, Fresh Thyme 1 ea Sprig, Fresh Marjoram 1/4 c White Wine 1 t Tomato Paste 1 cn 10 oz Chicken Bouillon Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings. From The Gazette 90/12/19. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Buche de Noel Categories: Cakes Servings: 4 6 ea Eggs 1 c Granulated Sugar 1 c Cake and pastry flour 1 t Baking powder 1 pn Salt 1 ds Vanilla Extract 1 ea Fruit Jelly or Jam Beat eggs until foamy, then beat in sugar. Sift flour, baking powder and salt together and beat into egg mixture. Blend in vanilla. Grease a jelly roll pan, 17 by 11 inches. Spread with wax paper, grease paper, then sprinkle with flour. Pour batter into prepared pan and bake in oven preheated to 400 degrees until cake springs back when pressed with finger, 10 - 20 minutes. Turn cake out onto tea towel sprinkled with icing sugar. Roll up the shorter side, using towel to push cake into place, then unroll, trim off crisp edges, spread with jelly or jam, and roll up. Let cool on rack. Ice with a chocolate butter icing. Ends of "log" may be iced with a mocha icing and the log sprinkled as desired with icing sugar. From The Gazette 90/12/19. ----------------------------------------------------------------------------- ------------- 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: Hot and Spicy Almonds Categories: Desserts Servings: 4 1/4 c Unsalted Butter 2 T Worcestershire sauce 1 t Ground Cumin 1/2 t Sugar 1 t Garlic Powder 1/2 t Cayenne Powder 3 c Whole Natural Almonds 1/2 c Coarse Salt Preheat oven to 350 degrees Melt the butter in a medium-size saucepan. Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook over low heat for 2 - 3 minutes. Add the nuts and stir to coat evenly with seasonings. Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally. Remove from the oven and toss with coarse salt. Cool. From The Gazette 90/12/19. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Forgotten Cookies Categories: Cookies Servings: 36 2 ea Egg Whites 1 pn Salt 1/4 c White Sugar 1 t Vanilla 1 c Chocolate Chips Preheat oven to 325 degrees. Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel. Makes 3 dozen. From The Gazette 90/12/19. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Beacon Hill Cookies Categories: Cookies Servings: 36 2 ea Egg whites 1/2 c Sugar 1/2 t Vinegar 1/2 t Vanilla 1 c Chocolate chips 3/4 c Chopped walnuts or pecans Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mincemeat Plum Pudding Categories: Cakes Servings: 8 1 1/2 c Bottled mincemeat 1/2 c Packed brown sugar 1/3 c Butter 1/2 c Orange juice 1 t Finely grated orange rind 2 T Dark rum or brandy 1 1/2 c All-purpose flour 1 1/2 t Baking powder 1/2 t Baking soda 1/2 t Cinnamon 2 ea Eggs, lightly beaten 3/4 c Chopped walnuts or almonds In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum. Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once. In another bowl, sift together the flour, baking powder, soda and cinnamon. Pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined. Lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper. If using souffle dish, invert a greased glass in the centre of dish. Spoon batter evenly into prepared dish. Place an inverted dinner plate in the bottom of microwave and set the dish on the plate. Microwave at medium for 10 minutes. Rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist. Let stand on counter top for 15 minutes. Run a knife around the outside of dish. Invert on to a serving plate and let cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm. Accompany with Rum Eggnog Sauce. Serves 8. From The Gazette 90/12/19. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Rum Eggnog Sauce Categories: Sauces Servings: 8 1 1/2 c Store-bought Eggnog 1 T Cornstarch 1/2 c Whipping cream 2 T Rum or brandy In a 4 cup glass measure, blend the eggnog and cornstarch until smooth. Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice. Cover and let cool slightly; refrigerate until cold. In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy. Fold into eggnog mixture until smooth. Refrigerate sauce until ready to serve. Makes about 2 cups. From The Gazette 90/12/19. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cheesy Chilanda Casserole Categories: Mexican Cheese Servings: 4 1 lb Ground Beef 1 ea Med. Bell Pepper, chopped 1 ea Clove Garlic, minced 16 oz Pinto Beans, drained 15 oz Tomato Sauce 1 c Picante Sauce, med. hot 1 ts Ground Cumin 1/2 ts Salt 12 ea Corn Tortillas 2 c Shredded Cheese 1 x Lettuce, shredded 1 x Sour Cream 1 x Fresh Tomato, chopped * Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce. Source: 01!02!91 Tyler Morning Telegraph (Bennie Cox) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Smackin Cracklin Cornbread Categories: Breads Servings: 8 2 c Self-rising corn meal 1 t Sugar 1/4 t Salt 1 1/2 c Crackers 1 1/2 c Buttermilk 1 T Flour 2 t Melted butter 1 1/2 c Cracklins Mix all ingredients well. Form into two pones. Put additional shortening or drippings on top. Bake at 450 degrees for 20 minutes. You may use a divided iron skillet or cornstick pan. Actually, you can use a regular iron skillet if that's all you have. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Seasoned Turkey Patties Categories: Poultry Microwave Turkey Servings: 4 1 pk Fresh Ground Turkey 1/2 c Chopped onion 1/3 c Fine dry bread crumbs 1 x Egg 1 1/4 t Worcestershire sauce 1/2 t Poultry seasoning 1/2 t Garlic salt 1/2 t Seasoned salt Mix all ingredients. Shape into four or five 1/2 inch thick patties. Prepare your grill, stove, oven or microwave. Cook 4 minutes each side. For microwave cook 2 minutes each side. Occasionally brush with broth, butter or barbecue sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Bacon-Wrapped Turkey Burgers Categories: Turkey Main dish Servings: 6 12 ea Bacon slices 1 pk Fresh ground turkey 1/2 c Fine dry bread crumbs 1 t Worcestershire Sauce 1/2 t Garlic salt Set oven control to broil and/or 550 degrees. Cook back until limp; cool. Mix turkey, bread crumbs, worcestershire sauce and garlic salt. Salt and pepper to taste. Shape into 6 1/2" inch thick patties. Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks. Broil with tops about 4" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Savory Turkey Loaf Categories: Turkey Servings: 8 1 pk Fresh Ground Turkey 3/4 c Fine dry bread crumbs 3/4 c Milk 1/2 c Onion, finely chopped 1/2 c Green pepper finely chopped 2 x Eggs, beaten 1 T Worcestershire sauce 1 T Prepared horseradish 1 t Poultry seasoning 1 t Dry mustard 1/4 t Garlic powder Heat oven to 350 degrees. Grease loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches. Mix all ingredients in bowl thoroughly. Salt and pepper to taste. Press firmly in loaf pan. Bake until turkey is no longer pink and mixture is firm, about 1 1/4 hours. Let stand 10 minutes. Top each serving with catsup if desired. Note: Recipe can be doubled. Bake in waxed paper-lined 6 cup ring mold about 1 1/4 hours. From: The turkey store cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Turkey-Macaroni Chili Categories: Turkey Pasta Main dish Servings: 8 2 T Cooking oil 1 pk Fresh ground turkey 1 x Onion, medium, chopped 1 x Green pepper, chopped 2 1/2 c Chicken broth 1 pk Elbow macaroni-7 oz uncooked 1 cn Tomato sauce 15 oz. 1 T Vinegar 1 1/2 t Sugar 1 t Chili powder 1 t Garlic salt 1/4 c Grated parmesan cheese 2 T Grated parmesan cheese 1 T Parsley Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins. Salt and pepper to taste. Sprinkle rest of cheese on and serve. From: The turkey store cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chocolate Rice Ruination Categories: Desserts Servings: 8 1 cn Condensed milk (14 oz.) 2 oz Chopped semi-sweet chocolate 4 T (1/2 stick) unsalted butter 1/2 c Milk 2 ea Egg yolks 3 t Vanilla extract 2 c Steamed boiled long-grained 1 t Confectioners' sugar white rice 1 c Heavy or whipping cream 1 ea Piece of semi-sweet chocolate 1. Preheat the oven to 325 F. Butter a shallow souffle dish. 2. Combine the condensed milk with the chocolate in a medium-sized saucepan over low heat. Cook, stirring constantly, until the chocolate has melted, 5 minutes. Gradually add the butter, and stir until melted. Remove the pan from the heat. 3. Whisk the milk into the chocolate mixture. Beat in the egg yolks and 2 teaspoons of the vanilla. Then stir in the rice. Pour the mixture into the prepared souffle dish, and bake 30 minutes. The middle will be slightly loose. Cool on a wire rack. Refrigerate, covered, until well chilled. 4. Before serving, beat the cream in a large bowl until slightly thickened. Add the remaining 1 teaspoon vanilla and the confectioners' sugar, and beat until stiff. Pile the whipped cream on top of the pudding. Using a vegetable peeler, scrape the piece of semi-sweet chocolate over the top to make chocolate curls. Refrigerate until ready to serve. Another Bert Greene recipe ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cooked Wild Rice Categories: Vegetables Servings: 2 1/3 c Wild Rice 1 c Water 1 ea Bacon Strip; Thick, Lean 1 ts Butter; Unsalted 1 x Salt 1 x White Pepper; Freshly Ground Put the wild rice and water in a small sauce pan. Bring the water to a boil, then reduce the heat to a bare simmer, cover and cook until the rice is tender, 1 to 1 1/4 hours. While the rice is cooking, saute the bacon until golden brown and crisp, then drain on a paper towel. Cut the bacon crosswise into thin julienne strips and set aside. When the rice is done, gently stir in the butter with a fork until melted; season to taste with salt and pepper. Just before serving, toss the rice with the bacon strips. Makes 1 cup ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Peanut Soup Categories: Soups Servings: 4 3 T Butter 1 ea Onion, chopped 2 ea Stalks Celery, chopped 1 T Flour 6 c Chicken Stock 3/4 c Peanut Butter 1 x Salt to taste 1 x Squeeze of Lemon Juice 1/2 c Heavy Cream 1/2 c Chopped Peanuts Saute onions and celery in butter until soft. Sprinkle flour over vegetables and cook 1 minute, stirring to coat. Add stock and peanut butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then puree in batches in blender. (The soup may be made ahead to this point and refrigerated.) To serve, reheat in saucepan over medium heat. Correct seasoning with salt and lemon juice. Serve with a dash of cream and a sprinkling of peanuts. SOURCE: Dallas Morning News, 11/18/90 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pizzalinni Greek Salad Dressing Categories: Salads Servings: 4 1/2 t Dry Mustard 1/2 t Salt 1 ea Large Egg 1 1/4 c Salad Oil 1 T White Vinegar 2 T Lemon Juice 6 ea Cloves Garlic, finely minced 1 t Dried Oregano 1/2 t Worcestershire sauce 1 ds Pepper (to taste) In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil and lemon juice. Stir in minced garlic, oregano, worcestershire sauce. Add pepper. Refrigerate mixture. Makes about 1 1/4 cups. From The Gazette, 91/01/09. The Pizzalini restaurant is owned by Spiro Maltezos. With his Hobart mixer running very slowly, Maltezos allows one hour to make the dressing. "A tiny hole punched in a can lets the vegetable oil drip into the eggs at a suitable rate," he said. The restaurant is located at 4805 Sources in Pierrefond (Montreal). ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hearty Minestrone Categories: Soups Servings: 6 1 lb Hot or Mild Italian Sausage 2 tb Olive oil 1 ea Large onion, chopped 3 ea Large cloves garlic, chopped 5 c Chicken stock 1 cn 28 oz tomatoes, chopped 1 pk 10 oz frozen spinach, chop 1 1/2 c Sliced carrots 1 1/2 c Frozen cut beans 1 1/2 ts Dried basil 1/2 ts Dried Marjoram 1 pn Hot Pepper Flakes 1 cn 19 oz Romano beans 3/4 c Small shell pasta Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender. Add the romano beans including liquid, and the pasta and peas. Let simmer 5 - 7 minutes more or until pasta is al dente - tender but firm. Adjust seasoning with salt and pepper to taste. Thin soup with additional chicken stock (if you wish). Ladle soup into heated bowls and sprinkle with grated Parmesan cheese. Serves 6 - 8. From The Gazette, 91/01/09. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Brussels Sprouts In Mustard Sauce Categories: Vegetables Servings: 4 10 oz Brussels Sprouts; Frozen, OR 3/4 lb Brussels Sprouts; Fresh 1/2 c Chicken Broth 1 ts Canola Oil; Puritan 2 tb Green Onion; Chopped 1 c Chicken Broth 1 ts Mustard; Dijon-style 1/2 ts Pepper 1 tb Cornstarch 1/2 c Skimmed Evaporated Milk Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once. EACH SERVING CONTAINS: TOT SAT CAL PROT CARB FIB FAT FAT CHOL SODIUM ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Basic Divinity Categories: Candies Servings: 6 2 c White Sugar; Granulated 1/2 c Light Corn Syrup 1/2 c Water 1 pn Salt (1/8 tsp) 2 ea Egg Whites; Lg 1 ts Vanilla Extract ++-------------------------------OPTIONALS --------------------------------- 1 c Nuts; Chopped, OR 1 c Cherries; Chopped, OR 1 c Orange Peels; Chopped, Etc. NOTE: TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND BRING IT TO A BOIL. LET IT SIMMER UNTIL YOU NEED THE THERMOMETER. STEP 1: Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double-check, remove lid, leaving the wax paper in place.) STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5 C.). STEP 6: Test the syrup when the thermometer registers 246 degrees F. (119 C.). Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.). Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand. STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Apricot Sauce Categories: Desserts Fruits Sauces Servings: 4 4 oz Apricots; Dried 3/4 c Apple Juice 1/2 c Orange Juice 1/4 c Honey 2 tb Water 2 ts Cornstarch 1 x Ginger; Ground, To Taste 1 x Cinnamon; Ground, To Taste 1 tb Sweet Vermouth Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set aside. In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly. Remove the pan from the heat and add the apricots, their cooking liquid and vermouth. Serve hot or well chilled. Each Tablespoon contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Country Fried Chicken Steak With Cream Gravy Categories: Main dish Meats Servings: 8 3 lb Sirloin Tip Roast; * 1 ts Salt; To Taste 1 tb White Vinegar; Distilled 3 c Unbleached Flour 2 tb Pepper; Freshly Ground 1 x Vegetable Oil; For Deep Fry ++------------------------------CREAM GRAVY-------------------------------- 2 tb Unbleached Flour 1 c Milk 1/4 ts Salt ++--------------------------------GARNISH---------------------------------- 1 x Parsley Sprigs * Cut the meat into 1/2-inch thick slices. Pound the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil. For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cactus Chicken Fried Steak Categories: Main dish Meats Servings: 6 6 ea 6-oz Cubed Steaks 3 ea Eggs; Lg 1/2 c Water 2 c Unbleached Flour 1 qt Vegetable Oil; For Frying 2 1/2 c Milk 1 tb Instant Chicken Bouillon; OR 1 tb Chicken Base 3 tb Jalapeno Seasoning Salt ++------------------------JALAPENO SEASONING SALT-------------------------- 1 c Garlic Salt 3/4 c Celery Salt 1/4 c Salt 2 c Jalapeno Powder; * 1/2 c New Mexico Chile Powder; * * Both of these items should be available at grocery and specialty stores that handle Mexican foods. Add the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Dirt Cake Categories: Cakes Desserts Servings: 10 1 ea Flower pot 1 ea Garden trowel 3 ea Gummy worms (or plastic) 1 ea Plastic flowers, bunch 16 oz Oreo cookies 1/2 c Butter, softened 8 oz Cream cheese, softened 1 c Confectioner's sugar 1 t Vanilla 2 pk Inst choc-fudge pudding(4oz) 3 c Milk 12 oz Whipped topping,1 tub thawed This is a joke, a bit of whimsy to lighten up your next party. The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff. The trick is to capture everyone's attention with an announcement of some sort, and as you are speaking, trowel out some of the dirt from the flower pot around the flowers and eat it. May be followed by a worm dug out of the "dirt". You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert. Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the "cake" together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. Refrigerate 10-12 hours before serving. Remove from refrigerator, decorate with flowers. Serve by digging out portions with the trowel. Serves 10 to 12. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sam Arnold's Cowboy Pot Roast Categories: Main dish Meats Servings: 4 3 lb Pot Roast 2 tb Margarine; OR 2 tb Canola Oil; Puritan 1/2 ea White Onion; Md, Chopped 1 1/4 c Beef Stock 1 ts Sugar 6 oz Apricots; Dried, 1 Pkg 1 ts Lemon Peel; Grated 1 x Salt & Pepper; To Taste 1 x Leeks; White Only, * * Blanch the leeks with boiling water and then slice them. Cut the pot roast into small cubes (about 1-inch in size). Put a casserole over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize. When the onions are transparent and browned, add the meat to quickly brown. Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes. Heat the oven to 350 degrees F. and add the drained blanched leeks to the pot and adjust the salt and pepper to taste. Bake in the oven for 2 hours or until beef is tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sam Arnold's Cross Rib Roast Categories: Main dish Meats Servings: 6 3 lb Cross-Rib Roast 1/2 c Carrots; Coarsely Chopped 1/2 c Celery; Coarsely Chopped 1/2 c Onions; Coarsely Chopped 1/2 c Mushrooms; Coarsely Chopped 2 tb Butter; OR 2 tb Canola Oil; Puritan 1/2 c Black Olives; Pitted 2 ea Tomatoes; Md, * 2 ts Spice Mixture; ** 1 ea Bouquet Garni; *** 1 x Beef Stock Or Red Wine * Tomatoes should be peeled, seeded and coarsely chopped. ** Spice mixture should be made up of thyme, oregano, and savory to your taste. *** Bouquet Garni should be made up of parsley, bay leaf, and a strip of dried orange peel. Brown the vegetables in the oil or melted butter. Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a casserole or stock pot. Place the beef on top. Pour stock and/or red wine to cover. Add bouquet garni. Cover and place in moderate oven for about 2 hours or until the meat is tender. Check during the last hour and add liquid if needed. Remove the meat and vegetables to a warm platter. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible. This gravy should not need any additional thickening. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pan Fried Trout Categories: Fish Main dish Servings: 4 2 lb Trout; Whole Or Fillets 1/2 c Cornmeal 3 tb Butter 1 x Salt & Pepper; To Taste Rinse the trout under cold running water. Pat dry. Sprinkle with salt and pepper. Melt the butter in a large heavy skillet on medium-high heat. Coat the trout in corn meal and shake off the excess. When the butter is melted, place the coated trout, flesh side down, in the skillet. Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying, if desired.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Honey Crunch Baked Apples Categories: Desserts Fruits Servings: 6 6 ea Apples; Lg, * 1/3 c Granola Type Cereal 1/3 c Dates; Pitted 1/4 c Almonds Or Walnuts; Chopped 1/2 ts Cinnamon; Ground 1/4 ts Nutmeg; Ground 2 ts Lemon Juice 6 tb Honey 3 tb Melted Butter Or Margarine 3/4 c Apple Juice Or Water * Apples should be peeled if desired, but in all cases, cored. Place the apples in a 9-inch square baking pan. In a bowl combine the cereal, dates, almonds, cinnamon, nutmeg, lemon juice and 3 tb of honey. Spoon equal amounts of the filling into each apple packing it lightly. Stir together the melted butter, the remaining 3 tb of honey, and apple juice. Pour over the apples. Cover and bake in a 350 degree oven for 30 minutes. Uncover and continue to bake, basting often with the pan juices until tender when pierced, about 35 more minutes. Serve warm or cooled. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Flowerpots (Baked Alaska) Helen Corbitt - Texas Highways Mag Categories: Desserts Texas Servings: 8 1 ea Small Yellow Cake layer 1 pt Ice Cream or Sherbet 8 ea Clay Flower Pots 8 ea Large Soda Straws 1 ea Meringue +++-------------------------------MERINGUE------------------------------ 3 ea Egg Whites 6 T Sugar 1/2 t Vanilla NOTE: Flower pots should be 2 1/2 in. high by 3 in. Diameter. Sterilize flower pots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. Add ice cream or sherbet to pots until three-quarters full. In the middle of each pot, force a large ice cream soda straw and cut off even with top of the pot. Pile meringue around the inside of the pot, leaving s over the soda straw open. Bake at 400 degrees until the meringue turn brown, (about 5 minutes). Insert fresh flowers in the soda straw. For a holiday look, use holly and red roses or carnations. For the Meringue: Beat the egg whites until foamy before slowly adding the sugar, beat well after each addition. Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot requires about a third of a cup of meringue Each serving, (vanilla ice cream was used for analysis) contains 262 calories, 5 grams protein, 9 grams fat, 42 grams carbohydrate, 158 mg sodium and 38 mg cholesterol. This recipe used to be prepared at the Hotel Driskill in Austin, Tx, b Ms. Corbitt. According to Texas Highways Magazine, Dec 90, it is now served by the hotel only at Banquets. Ms. Corbitt passed away in 1978 but her cookbook, Helen Corbitt's Cookbook is still enjoyed. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Gala Apricot Cheesecake Categories: Cakes Desserts Servings: 10 2 1/4 c Quick Oats, Uncooked 1/3 c Brown Sugar, Packed 3 T Unbleached All-purpose Flour 1/3 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/3 c Cold Water 16 oz Cream Cheese, Softened 1/2 c Granulated Sugar 2 T Brandy 1/2 c Dried Apricots, Fine Chop 1 c Whipping Cream, Whipped 10 oz (1 Jr) Apricot Preserves 1 T Brandy Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pumpkin Swirl Cheesecake Categories: Desserts Cakes Servings: 12 2 c Vanilla wafer crumbs 1 t Vanilla 1/4 c Margarine, melted 3 ea Eggs 16 oz Neufchatel Cheese, softened 1 c Canned pumpkin 3/4 t Cinnamon 1/4 t Ground nutmeg 3/4 c Sugar Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chocolate Amaretto Cheesecake Categories: Cakes Desserts Chocolate Servings: 12 1 1/2 c chocolate wafer crumbs 1/3 c heavy cream 1 c blanched almonds, lightly 1/2 c Amaretto 1 x toasted and chopped 2 t vanilla 1/3 c sugar 4 ea eggs 6 T butter, softened 2 c sour cream 24 oz cream cheese, softened 1 T sugar 1 c sugar -+--------------------------------GARNISH-+-------------------------------- 1 c blanched almonds, lightly 1 x toasted and chopped Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixture on bottom and sides of a 10 inch springform pan. cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a t beating well after each addition. Beat mixture until light. Pour into cru lined pan. Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly ove cake. Bake for 5 more minutes. Place on rack and let cool completely. cove lightly with wax paper and let chill overnight. When ready to serve, remove sides from pan and garnish with toasted almonds around outer edge and on to of cake. Hope this fills the bill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chocolate Amaretto Brownies Categories: Desserts Chocolate Servings: 12 1 c shortening 4 oz sq unsweetened chocolate 2 c sugar 4 ea eggs, beaten 2 T Amaretto/almond-flavor 1 1/2 c flour 1/2 t salt 1 ea recipe Amaretto Frosting 1 x handful sliced almonds -+---------------------------AMARETTO FROSTING-+--------------------------- 1/4 c butter or margarine 2 T half-and-half 1 oz sq unsweetened chocolate 1 ds salt 2 1/2 c powdered sugar, sifted 2 T amaretto -+---------------------------AMARETTO FROSTING-+--------------------------- Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate squares. Combine shortening (Crisco butter-flavored is good, or I've used margarine be cholesterol-conscious) and chocolate in heavy saucepan; place over low heat, stirring constantly, until combined. Remove from heat and cool. Stir in eggs and amaretto. Combine flour and salt; add to creamed mixture, stirring well. Pour batter into a lightly greased 13 x 9 x 2" baking pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto frosting, sprinkle with sliced almonds (or arrange in flowery patterns, to be fancy). Cut into squares. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate squares. Combine butter & chocolate in a heavy saucepan; place over low heat and stir constantly until melted. Stir in half and half. Add powdered sugar, salt Amaretto, stirring until smooth. Yield: Enough frosting for 2 dozen brownies. (Original recipe from Gayle Scott, Chesapeake, VA) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Norene's Chicken Soup Categories: Soups Servings: 4 1 ea Hen, Capon or Broiler 1 tb Salt 8 c Cold Water 5 ea Large Carrots 3 ea Stalks of Celery 1 ea Large Onion, sliced 4 ea Sprigs of Dill 1/4 ts Pepper Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave. In a soup kettle, combine chicken and salted water. Bring to a boil. Skim surface. Add carrots, celery, onion, dill and pepper to the hot broth. Cover and simmer until meat is tender and vegetables are cooked -- about two hours. Strain and refrigerate. Remove the fat that congeals on top and discard. Serve soup with noodles or rice, cooked separately or in the strained broth. Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth. In a bowl, pour boiling water over chicken. Trim off excess fat. Place chicken in a five-quart microwave-safe casserole. Cut carrots and celery into chunks. Add to chicken along with onion, dill and seasonings. cover with water. To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole. Cover casserole and microwave at high (100 %) power for 30 - 35 minutes or until soup is boiling. Stir. Simmer at medium power for 25 - 30 minutes. Let stand covered for 15 - 20 minutes. Strain soup. Serve as above. From The Gazette, 91/01/16. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Salsa Categories: Sauces Servings: 4 1 ea Onion, finely chopped 1 ea Large garlic clove 1 ea Green or Red Pepper 2 ea Jalapenos cored, minced 1 cn 28 oz, Tomatoes, chopped 1 1/2 tb Balsamic vinegar 1/4 c Chopped fresh coriander In a one-quart casserole, combine onion, garlic, peppers and olive oil. Microwave covered at High (100%) for 3 minutes or until vegetables are softened. Stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. Refrigerate until ready to use. Makes 2 cups of sauce. From The Gazette 91/01/16. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Kasha-Patate Sucree Categories: Vegetables Servings: 6 1 1/3 c Buckwheat groats 2 c Water 2 lb Sweet potatoes 1 tb Butter (optional) 2 ea Medium Onions, thin sliced 1/4 c Milk 1/2 c Tamari 1/4 c Vegetable oil 2 ea Garlic cloves, minced This dish has three parts: kasha pilaf, sweet-potato puree and garlic sauce. Le Commensal has remained popular with Montrealers since opening at 2115 St. Denis in 1977. Kasha Thoroughly rinse the groats and discard water. In a medium saucepan, bring required water to a boil. Add rinsed groats. Cover. Reduce heat to low and cook groats for 10 minutes or until the water is absorbed and the groats are fluffy. Sweet-Potato Puree Cut sweet potatoes in halves and bake at 400 degrees for 50 minutes, or cut in chunks and boil for 30 - 40 minutes, or microwave chunks for about 7 minutes. Remove skins and discard. If using the onions, melt the butter in a medium skillet, and add onions. Cook over medium-high heat until the onions are translucent -- about 4 minutes. Set aside. In a large mixing bowl, mash sweet potatoes. Add sauteed onions, milk, salt and pepper. Garlic Sauce In a small bowl, blend tamari with vegetable oil and garlic. Combine the three parts of the recipe: spoon kasha into a serving dish; drizzle with garlic sauce. Top with sweet potato mixture. Serve hot. Serves 6. From The Gazette, 91/01/16. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Tofu au Gingembre Categories: Vegetables Servings: 4 1 lb Firm Tofu 1/3 c Ginger root, grated 2/3 c Sunflower oil 2/3 c Tamari Cut the tofu in slices and place them side by side in a shallow oven-proof dish. In a small bowl combine ginger, oil and tamari. Pour over the tofu. Let marinate for 1 - 3 hours. Preheat oven to 350 degrees. Bake for 25 - 30 minutes. Serves 4. From The Gazette, 91/01/16 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Shake It and Bake It Coating Categories: Poultry Servings: 4 1 c All-purpose flour 2 ts Salt 1 ts Pepper 1/2 c Cracker crumbs 1 ts Paprika 1/2 ts Basil or Oregano, crushed 1/2 ts Powdered Thyme 1/2 ts Garlic powder This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly mixed. Place mixture in a plastic bag. If using only 3 pounds of chicken, place half of the mixture in a tightly sealed jar and reserved for later use. Moisten the chicken pieces with milk or water. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees F for 45 - 60 minutes. From The Gazette, 91/01/16 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sausage, Cheese, and Egg Casserole Categories: Breakfast Eggs Casseroles Servings: 6 12 c Herb seasoned croutons 2 c Grated sharp cheddar cheese 1 1/2 lb Mild bulk sausage 4 ea Eggs 2 1/2 c Milk 3/4 t Dry mustard 1/2 t Salt 1 ea Dash of pepper 1 cn Cream of mushroom soup 1/2 c Milk Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Amaretto Chicken Categories: Poultry Main dish Servings: 8 5 ea Boned Chicken Breasts 3 tb Flour 1 1/2 ts Salt 1 1/2 ts Ground Pepper 2 ts Paprika 1 tb Vegetable Oil 3 tb Butter 1 1/2 tb Dijon Mustard 1 cn 6 1/4 oz Frozen Orange Juice 1 c Amaretto Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later. Serves 8 - 10. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Escargot a la Bourguignonne Categories: Appetizers Servings: 8 1 c Soft butter 1/4 c Finely chopped parsley 2 ea Shallots, finely chopped 1 ea Clove garlic, finely chopped 2 tb Brandy 32 ea Canned French snails 32 ea Snail shells 1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. [From "The New York Times International Cookbook."] ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Snails, Sicilian Style Categories: Appetizers Servings: 6 2 lb Land snails 1 x Water 1 x Salt 2 ea Cloves garlic finely chopped 1/4 c Olive oil 1 x Freshly ground black pepper (to taste) 1/2 c Lemon juice Serves 6 to 8. 1. There is a small membrane, known as an operculum, at the opening of each snail. Use a toothpick to remove this membrane and it will come off easily. 2. Place the snails in a basin and rinse thoroughly with cold water. Drain and rinse once more in cold water that contains a generous amount of salt. Rinse once more in cold water before cooking. 3. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt. Bring slowly to a boil and simmer six minutes, stirring occasionally. 4. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to make a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water. Stir with a whisk to blend. 5. Drain the snails and serve hot with the sauce cold. Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract. [From "The New York Times International Cookbook."] ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Snails Bourguignonne / Escargots a la bourguignonne Categories: Appetizers Servings: 6 24 ea Large Paris mushrooms 1 x Salt and pepper 1/2 c Oil 100 ea Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Snail butter / beurre d'escargots Categories: Sauces Butter Servings: 100 4 oz Softened butter 1/2 c Finely chopped shallot 2 ea Cloves of garlic 2 tb Chopped fresh parsley 1 1/2 tb Salt 1 t Pepper For snails a la Bourguignonne. Preparation time 15 minutes. For 100 fair-sized snails. Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley. Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper. [From "Larousse Traditional French Cooking."] ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chicken in a Pot Categories: Soups Poultry Servings: 4 3 lb Chicken - Cut into 8 pieces 8 c Chicken Broth - low Sodium 1 ea Large Onion Finely Chopped 4 c Carrots cut into 2" lengths 3 c Celery Cut into 1" lengths 2 ea Garlic Cloves - Fine Chopped 1 ea Bay Leaf 1 t Ground Black Pepper - Course 8 oz Broad Egg Noodles Chicken in a Pot - Deli Style is a deluxe version of classic Jewish-mother chicken soup. The recipe was inspired by the delectable rendition that has been served at Shapiro's delicatessen in Indianapolis for three generations. *** Let's COOK *** Cover chicken parts with broth in 5-quart saucepot. Add all remaining ingredients except noodles. Bring to a boil over high heat. Partially cover, reduce heat to low and simmer about 1-hour, until chicken is very tender but not yet falling off the bones. As chicken cooks, skim fat off surface every 20 minutes. Remove from heat. Using slotted spoon, remove chicken to plate. When cool enough to handle, remove skin from meat, then take all meat off bones, leaving it in large shreds. Discard skin and bones. Ten minutes before serving, return pot to stove and bring to boil over medium heat. Stir in noodles and cook covered until almost tender, uncovering to stir occasionally. Add chicken meat and cook a few minutes longer until chicken is heated through and noodles are tender. Remove bay leaf, then ladle soup directly from pot into wide soup bowls to serve. Per Serving: 637 Calories. 51 gr Protein, 20 gr Fat, 60 gr Carbohydrate, 306 mg Sodium, 153 mg Cholesterol ** NOTE ** You may use 4 lb Chicken and add up to 10 cups of chicken broth. I use can broth (Swanson brand) with most excellent results. Redbook 4/89 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hearty Beef Vegetable Soup with Noodles Categories: Soups Vegetables Servings: 6 1 lb Medium Ground Beef 1 cn 14 oz, Italian Tomato Sauce 8 c Water 2 ea Onions, chopped 1 lb Frozen Corn, Peas, Carrots 6 oz Egg Noodles 1 1/2 tb Extra Virgin Olive Oil 1 tb Oregano 1 tb Mexican Chili Powder 1 tb Freshly Ground Pepper 2 ts Red Cayenne Pepper 2 ts Salt Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes. Add the egg noodles, turn the heat to low and heat another 20 minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Muffins Basic And Variations Categories: Muffins Breads Breakfast Servings: 12 2 c Unbleached All-purpose Flour 1 T Baking Powder 2 T Granulated Sugar 1 t Salt 1 ea Large Egg 1 c Milk 1/2 c Vegetable Oil Replace the flour with the same amount of any whole grain flour. It will make the muffins heavier. Depending on taste Add 2 to 3 Tablespoon of wheat germ. I have converted to using = amounts of margarine or peanut or canola oil in place of shortening or vegetable oil. Also you can get by with only 1/2 teaspoon salt. Jean ------------- these are the results of my experimenting. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Bran Muffins-in-waiting Categories: Muffins Breads Breakfast Servings: 24 1 c Warm Water 3 1/2 c Wheat/Oat Bran Cereal 2 1/2 c Unbleached All-purpose Flour 2 1/2 t Baking Soda 1/2 c Butter/Margarine, Room Temp. 1 1/2 c Granulated Sugar 2 ea Large Eggs 2 c Butter/Sour milk. I use Whole wheat pastry flour for the unbleached flour and I also add 3 Tablespoons of Wheat germ. *sour milk is 1 cup milk 1 Tablespoon vinegar as a general rule 2 cups butter/sour milk = 1 3/4 c milk + 2 Tablespoon vinegar + 1 stick butter melted (has worked well for me). ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: High-Protein Muffins Categories: Muffins Breads Breakfast Servings: 10 2 1/2 c 40% Bran Flakes Cereal 1 1/2 c Raisins 1 3/4 c Milk 1 c Stirred Whole Wheat Flour 1 c Soy Flour 1 c Toasted Wheat Germ 4 t Baking Powder 1 1/2 t Ground Nutmeg 3/4 t Salt 4 ea Large Eggs, Slightly Beaten 2/3 c Honey 2/3 c Vegetable Oil 1/4 c Dark Molasses Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Curried Oysters With Banana Salsa Categories: Fish Main dish Seafood Sauces Servings: 4 4 tb Curry Powder; Best Quality,* 4 tb Butter Or Margarine; Melted 2 tb Shallots; Minced 2 ea Cloves Garlic; Blanch&Pureed 2 c Fish Fumet 2 c Heavy Cream 1 x Juice Of 1 Lime 1 x Salt To Taste 20 ea Lg Wellfleet Oysters ++-------------------------------FISH FUMET--------------------------------- 2 lb Whitefish Trimmings 1 c Sliced Mushrooms 1 ea Carrot; Sm, Chopped 1 ea White Onion; Md, Sliced Thin 1 c Oyster Liquor 1 c White Wine 4 c Water 1 ea Bay Leaf 1 ts Peppercorns 1/2 ts Fennel Seed 2 ea Sprigs Parsley 1 ts Fresh Thyme; Minced ++------------------------------BANANA SALSA-------------------------------- 4 ea Red Bananas; Ripe, ** 2 ts Serrano Chiles; Minced 2 tb Corn Oil 2 tb Line Juice 2 tb Cilantro; Minced 2 ts Mint; Minced 2 tb Tamarind Paste 1/2 c Red Bell Pepper; *** * Use the best curry powder that you can find. Also the freshest. ** Cut the red bananas into 1/4-inch dice. *** Cut the red pepper into 1/4-inch dice. In a very heavy skillet, saute the curry powder in the butter until fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt. Broil or grill the oysters over pecan or mesquite until they open. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes. Strain and reserve the liquid. BANANA SALSA: Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Snail fritters / beignets d'escargots Categories: Appetizers Servings: 8 1 x Canned or cooked snails 1 x Oil for frying 1 x Parsley sprigs to garnish 2 ea Eggs, separated 1 1/2 c Flour 2 tb Olive oil 1 x Salt and pepper 1 tb Olive oil 1 x Herbs Preparation time 1 hour 35 minutes including marinating. Cooking time 8 minutes. Ingredients: 60 Burgundy snails -or- 100 petits-gris snails (canned or freshly cooked) oil for frying parsley sprigs for garnish BATTER 2 eggs, separated 1 1/2 cups flour 2 Tbsp olive oil salt and pepper MARINADE 1 Tbsp olive oil herbs First make the batter. Mix the egg yolks with the flour and olive oil. Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil). Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels. Serve garnished with fried parsley. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larousse Traditional French Cooking."] Note: I can't figure out how you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Snail omelette / cagouilles en omelette Categories: Cheese/eggs Servings: 4 50 ea Petits-gris snails 1 x Salt and pepper 1 x Fennel 1 ea Dried fig leaf 6 ea Eggs, separated Preparation time 15 minutes. Cooking time 1 hour. Starve the snails and clean them well. Cook them for 1 hour in boiling water with added salt, fennel and a fig leaf; drain and remove them from their shells. Prepare an omelette mixture. Beat the egg yolks and fold in the stiffly beaten whites. Make an omelette in the usual way and fill with the snails. Wine: red or white Haut-Poitou, Anjou or Touraine. [From "Larousse Traditional French Cooking."] ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Snails cauderan / escargots a la cauderan Categories: Appetizers Servings: 8 6 tb Lard 3 oz Raw country ham 10 ea Shallots 1 x Fresh white breadcrumbs 1/4 c Dry white bordeaux 1 x Chicken stock 1 x Salt and pepper 1 x Bouquet garni 100 ea Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine. Moisten with stock and season with salt and pepper. Add the bouquet garni and cook for 20 minutes. Add the starved and well-washed snails. Cook over a low heat for 40 minutes, turning often. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye. [From "Larousse Traditional French Cooking."] ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chipotle Mussels With Orange Mayonnaise Categories: Fish Main dish Seafood Servings: 4 4 lb Fresh Mussels; Washed,Abt 50 3 tb Garlic; Thinly Sliced 1 x Zest Of 2 Oranges; * 4 tb Chipotle Chiles; Canned, ** 4 c Water; *** 3 tb Olive Oil 4 tb Fresh Orange Juice 12 ea Sprigs Of Cilantro ++---------------------------ORANGE MAYONNAISE----------------------------- 1 ea Egg Yolk; Extra Large, **** 1 c Virgin Olive Oil 1 tb Orange Zest; Very Fine Chop 4 tb Fresh Orange Juice 1 tb Fresh Lime Juice 2 tb Cilantro; Finely Chopped * Cut the zest from the oranges in very long strips. ** Puree the canned chiles. *** You can also use light fish broth in place of the water. **** The egg yolk should be at room temperature. To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water. Cover, bring to a boil and steam for 4 minutes. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place. Reduce the liquid by half and add the oil and orange juice. Divide the mussels on the half-shell evenly between soup plates and add the broth. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro. ORANGE MAYONNAISE: Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop for the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop. From The Coyote Cafe Cookbook by Mark Miller ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Vegetable Stock Categories: Main dish Soups Vegetables Servings: 12 4 tb Regular Margarine 1 1/2 lb Potatoes, Quartered, Abt 5Md 1 ea Yellow Onion; Quartered, Md 5 ea Carrots; Cut In 2" Pieces 6 ea Parsnips; Cut in 2' Pieces 1 c Fresh Parsley; Chopped 4 qt Water 8 ea Peppercorns 2 ea Bay Leaves 1 ts Dill Seed 1 x Salt; To Taste Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots, parsnips and parsley; brown well, stirring frequently. Add the water, peppercorns, bay leaves, and dill seed. Bring to a full boil, reduce the heat and simmer, covered, 1 1/2 hours. Remove and discard the bay leaves. Cool completely and strain. Salt to taste. Discard the vegetables. Refrigerate the stock for several hours, then remove the congealed fat from the surface. Makes 3 1/2 Quarts Of Stock NOTE: This is a rich brown stock that can be used in place of beef stock in some recipes. Each 1 cup serving contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sopa Leao Velloso Categories: Soups Servings: 8 1 ea Grouper (4 lb) 1 lb Shrimps in shell 1 ds Salt 1 ea Bouquet Garni 24 ea Mussels or clams in shell 1/4 c Olive oil 3/4 c Green onions, chopped 3 ea Garlic cloves, crushed 4 ea Tomatoes, peeled, chopped 1 tb Fresh chopped coriander 1 c Fresh chopped parsley 1 ds Cayenne Pepper 1 lb Crab meat 1 lb Lobster meat 1 ds Ground Pepper The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks and set aside. Place fish head in a large pot of cold water. Add salt and bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2 hours. Discard fish head and bouquet garni, reserving edible parts of fish head. Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink. Remove, discard shells and black veins, and reserve. Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open. Remove from stock, remove seafood from shells, and reserve seafood. Strain stock to remove any sand or shell particles. Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables soften, then add mixture to fish stock. Heat remaining oil and gently fry grouper steaks. remove skin and bones, break grouper into pieces and add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo. From The Gazette, 91/01/30. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Borscht Categories: Soups Servings: 6 1/2 c White Beans 2 lb Lean Pork Spareribs 4 ea Medium Beets, peeled, grated 1 ea Large Onion, diced 1 1/2 ts Salt 1/4 ea Medium Cabbage, shredded 1/4 c Cream or Milk 1 tb All purpose flour 1 ds Ground Pepper 1 ea Juice of 1/2 lemon 1 ea Sour Cream 1 ea Chopped Fresh Dill Mary Pshyk's Ukrainian beet soup is served with chopped fresh dill sprinkled on each bowlful and rye or black bread. Soak beans in cold water for two hours, drain, add more cold water to cover and simmer until tender, about two hours. Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum, and simmer for about 20 minutes. Remove meat with slotted spoon, skim fat from stock and return meat to pot. Add beets, onion and salt and simmer until meat is cooked, about 45 minutes more. Add cooked beans and cabbage and cook until cabbage is tender, about 10 minutes. Blend cream and four and stir into soup. Continue cooking, stirring, until soup thickens slightly. Season to taste with salt, pepper and lemon juice. Serve hot with sour cream and dill. Six to eight servings. From The Gazette 91/01/30. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Ossobucco Categories: Meats Servings: 6 6 ea Veal Shanks 1/2 c All purpose flour 4 tb Butter 1/4 c Olive oil 1 ds Salt 1 ds Ground Pepper 1 ea Large Onion, chopped 2 ea Carrots, chopped 1 ea Stalk celery, chopped 1 ea Clove of Garlic, chopped 1 c White wine 1 c Chicken and beef stock 2 ea Bay leaves Dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan. Season with salt and pepper and transfer to three-quart casserole. Use pan drippings and frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned. Add wine and boil until it almost evaporates. Add stock and simmer for five minutes. Season with salt and pepper and pour mixture evenly over meat in casserole. Add bay leaves, one at each side of the casserole. Cover and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 hours. Five minutes before end of baking time, add Gremolata topping. Gremolata Topping Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic. Wanda Calcagni says the tradition in her region of Emilia Romagna in north-east Italy is to accompany this veal dish with short-grain rice that's fried in butter and olive oil and simmered in meat stock. Sometimes she serves it with fettucine with butter and Parmesan cheese. From The Gazette, 91/01/30. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hernekeitto Categories: Soups Servings: 6 1/2 lb Dried whole green peas 2 qt Cold Water 1 lb Pork leg 1 ts Dried marjoram 1 pn Dry mustard 1 ds Salt 1 ds Ground Pepper This Finnish pea soup can be made well in advance. You can double or triple the recipe and freeze it in useful quantities. Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it. Rinse peas and soak in cold water in large port for 8 hours or overnight. Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften. Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked. When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup. You may need to add more water to pot for desired consistency. Season with marjoram, mustard, salt and pepper. Heat to blend flavors and serve hot. Serves 6. From The Gazette, 91/01/30. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chicken Biryani Categories: Poultry Servings: 6 1/2 c Vegetable oil 3 ea Medium onions, chopped fine 2 ea Cloves of Garlic, chopped 1 oz Fresh ginger, chopped 3/4 lb Boneless chicken 2 ea Brown Cardamon pods 4 ea Whole Cloves 14 ea Whole Black Peppercorns 2 ts Dried Coriander 1 ts Cumin seeds 2 ts White poppy seeds 2 ts Fresh lemon juice 1/2 ts Garam Marsala 1/4 ts Cayenne Pepper 1/2 ts Salt 2 ts Tomato Paste 2 ea Bay Leaves 3/4 c Plain yogurt 1 ea Saffron rice recipe 1 ea Biryani recipe 1 ea Tomato slices 1 ea Green pepper rings 1 ea Fresh coriander Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often. From The Gazette 91/01/30. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Saffron Rice Categories: Servings: 6 2 tb Butter 1 ts Cumin seeds 1 ea 1 inch Cinnamon stick 3 ea Brown cardamon pods, crushed 4 ea Whole Cloves 1/2 ts Black Peppercorns 2 ea Bay Leaves 1/2 c Uncooked rice 1 ts Salt 1 1/2 c Chicken stock 1/4 ts Saffron Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Biryani Categories: Servings: 6 6 tb Butter 1/2 c Almonds 1/2 c Cashews 1/2 c Raisins 3/4 c Chicken stock Heat 4 tablespoons of butter in a heavy frying pan and saute almonds, cashews and raisins for about 2 minutes. Stir nut mixture into Saffron Rice. To Serve: Spread 1/3 of saffron rice mixture evenly in ovenproof dish. Spread 1/2 meat mixture over rice. Repeat once again and finish with final 1/3 of rice. Half an hour before serving, heat chicken stock, add remaining butter to stock and pour over rice and meat dish. cover and bake in oven preheated to 350 degrees for 20 - 25 minutes or until all liquid is absorbed. Serve trimmed with tomato slices, green pepper rings and fresh coriander. From The Gazette, 91/01/30. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Lime Cheesecake Categories: Cheesecakes Desserts Cakes Servings: 10 1 1/4 c Graham Cracker Crumbs 2 T Sugar 1/4 c Butter or margarine, melted 1 t Grated Lime Rind 3 pk Softened Cream Cheese (8 oz) 3/4 c Sugar 3 ea Eggs 1 T Grated lime rind 1/4 c Key Lime Juice 1 t Vanilla Extract 2 c Sour Cream 3 T Sugar 1 ea Fresh Strawberries (Optional 1 ea Lime slices (Optional) Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool. . Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set. . Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake. Recipe from Southern Living advertisement. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Buttermilk Pecan Pralines (Cook 'Em Horns) Categories: Candies Holiday Texas Servings: 40 3 c Sugar 1 t Baking Soda 1 ea Pinch of Salt 1 c Buttermilk 3/4 c White Corn Syrup 2 T Butter 2 c Pecan Halves In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Snails with frogs' legs / escargots aux grenouilles Categories: Main dish Servings: 4 48 ea Burgundy snails 1 x Court bouillon 4 ea Shallots 1 x Chives 3/4 c White Macon wine 24 ea Frogs' legs 1/2 c Milk 1 x Flour 4 tb Butter 1 x Salt and pepper 1 x Chopped parsley, to garnish [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking."] ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Snails Menetrel / escargots a la Menetrel Categories: Appetizers Servings: 8 1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 ea Canned anchovy fillets 1 tb Salt 1 ts Pepper 1 tb Quatre-epices 100 ea Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets. Season with the salt, pepper and spice, then work through a fine sieve. [Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove. --mkm] Place a piece of butter the size of a bean inside each snail shell. Add the snail, then close up the shell with some more butter, pressing it down firmly. Arrange the snails on a dish and moisten with the wine if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse. [From "Larousse Traditional French Cooking."] ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Snails sommeroise / escargots a la sommeroise Categories: Appetizers Servings: 8 100 ea Snails 1 x Vinegar 2 ea Thyme sprigs 1/2 ea Bay leaf 1 ea Basil sprig 1 ea Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 ea Shelled walnuts, ground 4 ea Canned anchovy fillets 3 ea Garlic cloves 1 x Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for at least 8 days, then wash them in several changes of water until clean. Rinse with vinegar, then drain. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind. When the snails are almost cooked, drain them and remove them from their shells. [I guess boiling them makes it easier to remove them from their shells. --mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means chop the bacon first. --mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper. Thicken the mixture with the flour, then serve on a bed of spinach. [Make sure you wash all the grit off the spinach first. --mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux d'Aix-en-Provence. [From "Larousse Traditional French Cooking."] ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chocolate Mousse Categories: Desserts Servings: 4 1 c Half and half,scalded 1 c Chocolate chips 1 ea Egg 1 ea Pinch of salt 1 tb Creme de menthe 2 c Whipped cream Combine first 5 ingredients in blender container. Process on high for 1 minute. Pour into serving dishes. Chill until set. Top with whipped cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Banana Bread Categories: Breads Cakes Servings: 10 2 c Flour 1 c Sugar 1/3 c Oil 2 ea Eggs 1 ts Baking soda 1 ts Vanilla 1/2 ts Salt 4 ea Bananas mash bananas and mix with other ingredients. Bake at 350 for 50 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chicken Enchiladas Categories: Main dish Poultry Servings: 4 3 ea Chicken breast halves 16 oz Can tomatoes,chopped 10 oz Can cream of chicken soup 4 oz Can chopped green chilies 1 c Chopped onion or onion salt 2 c Shredded cheddar cheese 1 ts Ground cumin 1/2 ts Garlic powder 12 ea Corn tortillas Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes). ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Peanut Butter Kisses Categories: Cookies Desserts Servings: 30 1 3/4 c Flour 1/2 c Sugar 1/2 c Brown sugar 1/2 c Butter 1/2 c Peanut butter 1 ts Baking soda 1 ts Vanilla 1/2 ts Salt 1 ea Egg 2 tb Milk 1 pk Hersheys chocolate kisses (have kisses unwrapped before removing cookies from oven) Cream sugar, butter, egg and vanilla. Add peanut butter and milk, mix well. Add in dry ingredients. Spoon out by spoonfuls onto ungreased cookie sheet. Bake at 375 for 10-12 minutes. Remove from oven and top each cookie with a kiss while still hot. = Tip = if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pecan Penuche Categories: Candies Servings: 10 2 c Dark Brown Sugar; Firm Pack 3/4 c Milk 1/8 ts Salt 2 1/2 tb Butter; In Small Pieces 1 ts Vanilla 3/4 c Pecans; Chopped Oil a jelly-roll pan or an 8 X 8-inch pan. Combine the sugar, milk and salt in a heavy 3-quart pot, stirring to mix well. Place over medium heat and bring to a boil, stirring constantly, until the sugar dissolves. Cove and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil, over medium heat, to the firm ball stage (240-250 degrees F.), stirring only if it starts to burn. Remove from the heat and immediately place the pot in a larger pot filled with cold water; this will stop the cooking process and bring the temperature down. Drop in the butter and let cool slightly, without stirring. beat until it starts to thicken, add the vanilla and the pecans and continue to beat until the candy loses some of its gloss. Spread evenly in the pan and mark into squares. When firm, cut into pieces and store in an airtight container. From Fannie Farmer's New Cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Brown Sugar Fudge (Penuche) Categories: Candies Servings: 6 1 c White Sugar; Granulated 1 c Light Brown Sugar; Firm Pack 1/2 c Heavy (Whipping) Cream 3 tb Molasses; * 2 oz Unsweetened Chocolate; 2 Sqs 4 tb Butter; 1/2 stick 1 1/2 ts Vanilla 1/2 c Chopped Nuts; Optional * This is to taste. The original recipe called for 4 Tbls of Molasses, but she did not like it that strong, but this is necessary to make sure that the fudge will "candy". STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente -- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.). Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110 degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pork Tenderloin With Mustard Sauce Categories: Main dish Meats Sauces Servings: 2 8 oz Pork Tenderloin; 2 pieces 1/4 ts Salt 1/4 c Onion; Chopped 1/4 c Green Pepper; Chopped 1/4 c Water 1 tb Dijon Style Mustard; PLUS 1 ts Dijon Style Mustard 1 ts Unbleached Flour Place the pork tenderloin in a 24-oz shallow casserole. Sprinkle with salt and onion. Cover with vented plastic wrap and microwave, on medium (50%) power for 4 minutes; rotate the casserole 1/4 turn. Microwave 4 minutes longer. Mix the remaining ingredients; spoon over the pork. Cover with vented plastic wrap and microwave, turning the casserole 1/4 turn every 3 minutes, until pork is done, 4 to 6 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Honey-Spice Apple Categories: Fruits Desserts Servings: 2 2 ea Cooking Apples; Med. 2 tb Raisins 2 tb Honey 1/4 ts Cinnamon; Ground 2 ts Regular Margarine Or Butter Core the apples and pare a 1-inch strip of skin from around the middle of each to prevent splitting. Place the apples in two 10-oz custard cups. Pack the raisins into the apples. Mix the honey and cinnamon, pour over the raisins and into the apples. Top with margarine. Cover tightly and microwave on high (100%) until tender when pierced with a fork, 3 to 4 minutes. Serve warm with cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mock hollandaise sauce(low cholesterol) Categories: Sauces Fish Servings: 1 1 c Hellmanns real mayonnaise 2 ea Egg whites 2 tb Lemon juice 1/2 ts Dry mustard 1/4 ts Salt(optional) In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium-low heat until thick (do not boil). Serve over vegetables or fish. Makes 1 1/2 cups 5 mg cholesterol per Tb.spoon. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cambell's mock hollandaise Categories: Sauces Fish Servings: 1 1 cn Cream of celery soup 1/2 c Milk 2 tb Butter or margarine 2 tb Lemon juice 2 ea Egg yolks, slightly beaten In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish. Makes about 1 1/2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Blender hollandaise sauterne Categories: Sauces Vegetables Servings: 1 3 ea Eggs, separated 1/4 c Christian brothers sauterne 1/4 ts Salt 1 pn Cayenne 3/4 c Butter Place egg yolks, wine and seasonings in blender. Heat butter to foaming hot. Blend egg yolk mixture at high speed for 2 seconds; uncover and pour butter into mixture while still blending at high speed. Fold in stiffly beaten egg whites and serve immediately or keep warm by placing container in warm water. Serve over cooked asparagus, broccoli or with eggs benedict. Approximately 1 1/2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Quickie hollandaise sauce Categories: Sauces Servings: 1 1/2 c Butter or margarine 1/8 ts Salt 2 tb Lemon juice 3 ea Egg yolks In small saucepan, heat butter with lemon juice and salt until bubbly. Add slowly to egg yolks, beating constantly. Makes 3/4 cup. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chicken and Mushroom Casserole Categories: Poultry Main dish Casserole Servings: 6 4 lb Chicken 16 oz Bottle Italian Dress 6 c White Wine 1 lb Fresh Mushrooms 2 x Garlic Cloves 4 cn Chicken Gravy (10 1/ Remove skin and bones from chicken and cut into bite sized pieces Wash and trim mushrooms and cut in half. In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another container. Return chicken and mushrooms to casserole. Mix 2 cups marinade with cans of gravy and pour over chicken. Bake at 325 degree for 1 1/2 hours. Serve hot over rice, potatoes or biscuits. Note 1: Remaining marinade can be frozen for later use as marinade fo barbeque. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Filet de Vivaneau Sauce d'Algues Categories: Fish Servings: 4 1 tb Olive Oil 2 ea Medium Carrots, chopped 1 ea Small Onion, chopped 1/2 c Minced Fresh Mushrooms 2 lb Fish scraps 1 ea Lobster head 1 ea Bouquet Garni 2/3 lb Fresh Seaweed 1 1/2 qt Water 1 x Salt 1 x Ground White Pepper 2 tb Cornstarch (optional) 1/4 c Skim Milk (optional) 4 ea 3/4 in. Red Snapper fillets * Fish scraps: Heads and bones of red snapper, turbot, sole or halibut. ** Bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay leaf and whole peppercorns. Heat oil in heavy pot, add carrots, onions and mushrooms and cook over medium heat for 2 minutes. Add fish scraps, lobster head, bouquet garni, seaweed and water and simmer very slowly for 2 hours skimming off any scum that forms on the surface. Strain fish stock through a fine sieve or a strainer lined with a tea towel. Season to taste with salt and pepper. If desired, blend cornstarch and milk together and stir into stock. Cook gently until the sauce is thickened. Blend smooth in blender or food processor. When ready to cook fish, preheat broiler to hot and have rack 4 inched from heat. Oil grill and broil fish for about 4 minutes, then turn and continue broiling for 8 - 10 minutes or until fish flakes with a fork. Season with salt and pepper, serve with hot sauce. You may bake fillets in a heavy pan instead. Spread with some seaweed, arrange fish on top, pour 1 cup of sauce over seaweed, cover and bake at 450 degrees for 8 - 10 minutes. Or, you can steam the fish. Arrange as in baking, steam for about 8 minutes. Christian Leveque, chef-proprietor of Restaurant Champs Elysees made this low-fat sauce for grilled red snapper with a fish stock he seasoned with seaweed. From The Gazette, 91/02/06. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Spaghetti Alla Puttanesca Categories: Main dish Servings: 4 1 lb Spaghetti 3 tb Extra Virgin Olive Oil 1/4 c Chopped Onions 1 ea Whole Clove of Garlic 2 ea Anchovy Fillets 1 ea Fresh Chili Pepper 4 ea Ripe Plum Tomatoes 2 ea Fresh Basil Leaves 1 tb Fresh Italian Parsley 1 tb Capers 12 ea Pitted Black Olives 1 x Reggiano Parmigiano cheese If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves 4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette, 91/02/06. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Grape-Nut Pudding Categories: Desserts Servings: 3 1 1/2 tb Quick Cooking Tapioca 1 c Boiling Water 1/4 c Brown Sugar 3/4 c Raisins 1/4 c Grape-Nuts 1/2 ts Vanilla Extract In a heavy saucepan, stir together tapioca, boiling water, brown sugar, raisins and Grape-Nuts. Let stand for 5 minutes. Over high heat, bring the tapioca mixture to the boil Stir well to prevent sticking. Boil for 1 minute. Remove the saucepan from the heat and stir in vanilla. Serve hot with cream. Serves 3. From The Gazette, 91/02/06. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sur Le Gril Chopped Liver Categories: Meats Servings: 4 1 lb Fresh Calves' Liver 2 tb Salad Oil 3 tb Butter 1 ea Large Spanish Onion, chopped 1 ea Egg, hard-cooked, mashed 1 x Salt 1 x Freshly Ground Pepper With a sharp knife, remove the tough outer membranes from liver. In a heavy skillet, heat oil and add chopped onions. Cook over medium high heat until translucent and golden brown. Remove with a slotted spoon and set aside. Add butter to skillet. Heat until melted. Add liver pieces. Over medium heat, fry liver until just done - 3 minutes on each side. Alternatively, liver can be brushed with butter and broiled. To test for doneness, cut a piece from liver slice. If still pink, continue cooking for 30 - 60 seconds. Overcooking causes the liver to be dry and tough. For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer. For best results, separate the hard cooked whites from yolks and sieve them separately. Set aside. Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder. Grind, then regrind the ground mixture. In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs. Add salt and pepper. Taste and adjust seasoning. If desired, add a few drops of commercial gravy browning liquid to heighten color. Refrigerate for 24 hours before serving. Serve with slices of tomato, cucumber and dark rye bread. Serves 4. By Sur Le Gril's chef Claude Dubourg. From The Gazette, 91/02/06. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Yogurt Heart with Strawberry Coulis Categories: Desserts Servings: 6 1 ea Envelope of Gelatin 1/4 c Cold Water 1 1/2 c Skim Milk 1/3 c Granulated Sugar 2 1/4 c Plain Yogurt 1 ts Vanilla Extract 1 ea Strawberry Coulis recipe 1 x Fresh Strawberries Rinse a 1 quart heart shaped mold under cold water, do not dry. Soak the unflavoured gelatin in 1/4 cup cold water. Mix milk and sugar together in a saucepan and heat until sugar dissolves. Remove from heat, add gelatin mixture and stir until gelatin dissolves. Empty gelatin mixture into a large bowl and let cool for 5 minutes. Stir in yogurt and vanilla. Pour into rinsed mold and refrigerate for at least 2 hours or until set. Unmold by placing bottom of mold in warm water for a few seconds, then turning out onto serving plate. Pour strawberry coulis around mold. Decorate with fresh strawberries. Serves 6. From The Gazette, 91/02/06. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Coulis Categories: Desserts Servings: 6 1 pt Fresh Ripe Strawberries 2 ts Fruit Sugar 1 ts Fresh Lemon Juice 1 x Raspberry Liquor Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon over mold. Serves 6. From The Gazette, 91/02/06. ----------------------------------------------------------------------------- ------------- 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 paper, 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. Carefully 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chocolate Marzipan Slices (Mandulas Szalami) Categories: Candies Servings: 12 7 oz Almond Paste; 2 tubes 2 oz Semi-Sweet Chocolate; * 1/4 c Almonds; Chopped 1 x Powdered Sugar * Use 2 squares that have been melted and cooled. Mix the almond paste, chocolate and almonds thoroughly. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency. Shape into a roll, about 6 inches long; roll in powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and then cut the roll into 1/4-inch slices. Makes about 24 candies ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mexicali Casserole Categories: Mexican Casseroles Servings: 6 2 cn 14.5 oz. Old El Paso Tamales 1 ea 20 oz. drained yellow hominy 1 cn Vienna Sausages cut in 1/3ds 1/4 c Shredded sharp ched. cheese 1 cn 10.5 oz cond.Cr.of Chic.Soup Remove wrappers from the first can of tamales. Cut tamales into thirds. Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup. Turn into a 1.5 quart casserole. Bake, uncovered, in 350 F. oven for 35 to 40 minutes. Remove wrappers from second can of tamales. Cut tamales diagonally in half. Garnish top of casserole with cut tamales. Sprinkle cheese on top. Return to oven to melt cheese and heat top tamales. Serves 6. From label on can of Old El Paso Refried Beans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mrs. Fields Cookies Categories: Cookies Servings: 112 2 c Butter 2 c Sugar 2 c Brown sugar 4 ea Eggs 2 t Vanilla 4 c Flour 5 c Oatmeal * 1 t Salt 2 t Baking powder 2 t Baking soda 1 ea Chocolate chips (24-oz bag) 1 x Chopped nuts. Optional * (put small amount into a blender and blend until it turns into a powder. Measure first, then blend.) Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: $250.00 Cookies (Neiman Marcus) Categories: Desserts Cookies Chocolate Servings: 112 2.00 c Butter 1.00 t Salt 2.00 c Sugar 2.00 t Baking Powder 2.00 c Brown sugar 2.00 t Baking Soda 4.00 ea Eggs 4.00 oz Chocolate Chips 2.00 t Vanilla 1.00 ea 8-Oz Hershey Bar, grated 4.00 c Flour 3.00 c Chopped nuts 5.00 c Blended Oatmeal * *Blended Oatmeal: Measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chips, candy and nuts. Roll into balls and place two (2) inches apart on a cookie sheet. bake for six (6) minutes at 375 degrees. Makes 112 cookies, but recipe can halved. From: Stephen Wilbur #4910 "Cooking Echo" To: All Authored at 09:27 on 02-03-90 Subject: $250.00 COOKIE RECIPE ENJOY.... ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Surprise Rice Categories: Casseroles Main dish Servings: 8 3.00 c Rice - boiled 1.00 lb Sausages - tiny 1.00 ea Pepper - sweet 1.00 c Milk 1.00 ea Onion - small 1.00 x Butter / margarine Remove the seeds from the pepper, chop and parboil. Add pepper and onion, chopped fine, to the rice. Mix thoroughly and put a layer in a buttered baking dish. Add a layer of the sausages which have been partially cooked, and cover with rice. Pour milk over it all and dot with butter. Cover and bake for one-half hour. Remove the cover and bake for another half hour. Yield: 8 1-cup servings Temperature: 350F Time: 1 hour from Rice, 200 Delightful Ways to Serve It copyright 1934 by Southern Rice Industry, New Orleans, La. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Rice Uruguayan Categories: Casseroles Main dish Servings: 6 1.00 c Rice 1.00 lb Beef, ground 2.00 ea Carrots (2-3 re size) 2.00 ea Potatoes, med 2.00 ea Onions 0.50 t Parsley, chopped 1.00 ea Garlic, small clove 1.50 c Water 1.00 x Salt 1.00 x Pepper The vegetables must all be chopped up finely. Wash the rice thoroughly. Combine all ingredients, except the potatoes. Cook slowly for twenty minutes, then add the potatoes and let everything continue to cook slowly about an hour. Yield: 6 servings From: Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern Rice Industry, New Orleans, La. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: The Peace Maker Categories: Main dish Seafood Breads Servings: 6 1.00 c Rice 36.00 ea Oysters 1.00 ea French bread loaf 1.00 ea Butter, seasoning Boil the rice and keep hot and dry. Cut off the top crust of the bread. Hollow out the inside. Fry the oysters. Butter the inside of the loaf well and place in the oven to brown. Fill with the hot fried oysters. The top of the loaf of bread may be buttered, toasted and placed on the oysters to retain the heat, although the oysters stay more crispy if served uncovered. Serve on a platter with hot boiled rice which is seasoned, dotted with butter, and garnished with minced parsley and paprika. Yield: 6 servings. Note: A finely minced clove of garlic may be used to flavor the butter. From Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern Rice Industry, New Orleans, La. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Vermont Corn Chowder Categories: Main dish Meats Soups Vegetables Servings: 4 1/2 c Salt Pork; Diced 1 ea Onion; Lg, Diced 3 c Corn Kernels; * 5 ea Potatoes; Md, Pare & Cube 1 1/2 ts Salt 1 qt Milk 1 x Black Pepper; To taste 1 x Saltines Or Soda Crackers * Use cooked fresh kernels or canned or cooked frozen. Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry. Remove them from the pan with a slotted spoon. Saute the onion in the pork fat just until tender, but not brown. Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft. Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste for seasoning, adding a good bit of freshly ground pepper. Sprinkle the surface with the salt pork and serve with a large supply of soda crackers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: LIMA BEANS SMITANE Categories: Vegetables Servings: 4 10 oz Lima beans, frozen 1 ea Pimento 1/2 c Sour cream 3 T Chives 1/4 t Garlic powder 1/4 t Salt 1/4 t Pepper Cook limas as package directs. Dice pimento and chop chives. Drain limas. Lightly toss all ingredients together. Source: Good Housekeeping Illustrated ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chow-Down Chowder Categories: Low-cal Soups Vegetables Servings: 6 14 1/2 oz Chicken broth, can 1 c Broccoli, frozen, cu 1 c Mushrooms, fresh, sliced 1/2 c Onion, chopped 1 T Margarine 2 T Flour, all-purpose 13 1/2 oz Evaporated skim milk, can 8 oz Corn, whole kernel, 1 T Pimento, chopped 1/4 t Salt 1/8 t Pepper PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 So In a small saucepan bring broth and broccoli to boil. Reduce heat; co and simmer for 5 minutes. Do not drain. Set aside. In a large sauce cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, co and pimento; heat through. From : January 1991 issue of BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Fettuccine With Tuna Sauce Categories: Fish Main dish Sauces Servings: 4 1 ea Red Onion; Md, Sliced 1 ea Garlic Clove; Minced 1/2 c Regular Margarine 6 1/2 oz Tuna In Water; Drain, Flake 1/4 ts Black Pepper 8 oz Fettuccine; Cooked, Drained 3 c Red Leaf Lettuce; Torn In a medium skillet, over medium heat, cook the onion and garlic in the margarine for 2 minutes. Add the tuna and pepper; cook and stir for an additional 2 minutes more. In a large bowl, toss the hot fettuccine with the tuna sauce and lettuce until well mixed. FROM THE BACK OF A BLUE BONNET BOX. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Buttered Fried Parsnips Categories: Vegetables Servings: 4 2 lb Parsnips 4 tb Butter 1/8 ts Nutmeg 1 x Salt & Pepper; To Taste 1 tb Parsley; Chopped Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry. Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ 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 ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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 1 ea Egg, beaten +++------------------------------ FILLING --------------------------------- 6 ea Ripe Bananas 1/2 c Warm Light Cream 1/2 c Granulated Sugar 1 tb Cornstarch 1 ts Vanilla +++------------------------------ MERINGUE --------------------------------- 4 ea Egg Whites, room temperature 1 pn Salt 1/3 c Granulated Sugar To make pastry, combine flour, sugar and butter in a food processor. Process until the consistency of fine meal. Add beaten egg; continue to process just until dough starts to come together. Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill. Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used.) Chill for 30 minutes. Bake pastry at 375 degrees for 12 minutes until light golden in color. Thinly slice five of the bananas and arrange on bottom of pastry shell. Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla. Pour over banana layer. Bake at 350 degrees for 35 - 40 minutes or until filling is set. Let pie cool slightly. To make meringue, beat egg whites with a pinch of salt until soft peaks form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy. Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned. Let cool; refrigerate until serving time. Serves 6. From The Gazette, 91/02/13. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. From The Gazette, 91/02/13. ----------------------------------------------------------------------------- ------------- 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 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Peanut Butter Pie II 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 Whip. Spoon into baked shell and refrigerate. To serve, top with balance of Cool Whip. Garnish with chopped peanuts if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ 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, chopped 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 doily to lay on cake and then sprinkle the sugar over and then take off the doily. It makes it look quite special. Jean Hores - ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ 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 ----------------------------------------------------------------------------- ------------- 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* ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Zucchini 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 zucchini, 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. ----------------------------------------------------------------------------- ------------- 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 parsley 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Oreo Cookies Categories: Desserts Snacks Servings: 48 18 oz PKG Devil's Food Cake Mix 2 ea Eggs 2 T Water 2 T Cooking Oil 1/2 c Bitter Cocoa Powder 1 ea Envelope Unflavored Gelatin 1/4 c Cold Water 1 c Crisco 1 t Vanilla 1 lb Plus 1 Cup Powdered Sugar Blend all COOKIE DOUGH ingredients together until you can shape the dough into a smooth ball. Let it stand 20 minutes, loosely covered. Form dough into marble-sized balls. Place 2 inches apart on greased cookie sheet. Flatten each with smooth bottom of a drinking glass greased once and dipped into Nestles' Quick Powder. (Or use sweetened chocolate drink powder). Bake at 400 degrees for 8 minutes. Remove cookies at once from baking sheet, to paper toweling and at once, flatten each cookie with back of pancake turner. Let cool 20 minutes. Fill with COOKIE FILLING mixture. (Cookie Filling) Soften gelatin in cold water. Place in heatproof cup in pan of hot water till gelatin is transparent. Meanwhile beat Crisco till fluffy, adding vanilla and sugar a little at a time. Beat in Gelatin mixture when it is completely cooled, but not yet "set" or firm. This is used to give the filling stability - as well as protein! When cooled, shape filling into 1 inch balls. Place between the two bottom sides of the cooled cookies, pressing gently till filling has spread to edge of cookies and rounded-out like the originals. This is suppose to be a great imitation version of the original Nabisco Oreos. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Broken Shrimp Jambalaya Categories: Southern Cajun Main dish Seafood Servings: 6 1 1/2 lb Broken shrimp (cooked) 1 c Peanut oil 4 ea Onions, chopped 5 ea Cloves garlic 2 ea Bunches shallots 1 ea Bell pepper, chopped 2 t Paprika 1 x Red, black, white pepper 1 x Salt 1/4 lb Smoked sausage 3 c Rice 5 c Water Heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. Add shrimp pieces, rice and water. Bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover. Serves 6 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Zuppa di Vongole (Clam Soup) Categories: Fish Soups Servings: 4 48 ea Clams 3/4 ea Bottle white wine (1 liter) 1 x Leek 1 x Small onion 1 x Clove garlic 1 qt Fish stock 1 x Peeled, chopped tomato 1 x Small bunch marjoram 1 x Leaf of celery 4 x Crusts of bread (croutons) From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's ITALIAN FOOD. "Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well). Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery. Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Serve separately small croutons of bread fried in oil." ----------------------------------------------------------------------------- ------------- 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. Drain cherries and reserve syrup. Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices. Cook over medium heat, stirring 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 macaroon 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 lemon 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: 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 bottom 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 bottom 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 Potato 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: 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 square 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; stir 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: 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, chili powder 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 Cumin 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, cumin, 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 burning, 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 Chopped 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 Worcestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a bast ing syringe works well to place sauce 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 degrees. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce. ----------------------------------------------------------------------------- ------------- 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 bottom 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: Lasagna Categories: Main dish Meats Servings: 8 2 T Oil 2 ea Slices chopped bacon 2 ea Cloves crushed garlic 1 ea Chopped onion 1 1/2 lb Lean ground beef 1/2 lb Chopped salami 1/2 t Sweet basil 1 T Chopped parsley 2 ea 5 1/2 oz cn tomato paste 2 c Canned tomatoes 1/2 lb Mushrooms 1/2 c Water 2 t Salt 1/4 t Pepper 1/2 lb Mozzarella cheese 2 ea Beaten eggs 1/2 c Grated Parmesan cheese 1/2 lb Cooked lasagna noodles 8 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Broccoli Garden Soup Categories: Soups Vegetables Servings: 11 3 c Broccoli, chopped 6 c Yams, peeled and chopped 6 c Defatted Chicken Broth,divid 2 ea Medium Onions, chopped 4 ea Cloves Garlic, minced 1 T Olive Oil 1 c Celery Tops, chopped 1/4 ts Ground Allspice (opt) 2 c Watercress, chopped 1 x Ground Pepper to taste Simmer the yams, covered, in two cups chicken broth 10 minutes or until soft; puree in food mill or processor. Set aside. In large pot with cover, saute the onions and garlic in oil until the onions are translucent and starting to brown. Add celery. Saute a few minutes, Add broccoli and remaining chicken broth. Simmer, covered, eight minutes or until tender-crisp. Stir in puree; add seasonings. Serve immediately or serve chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup servings. Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Broccoli Cheese Pie Categories: Pies Vegetables Cheese Servings: 6 10 oz Broccoli * 1 c Evaporated Skim Milk 1 ea Egg 3 1/2 oz Feta 1 ts Dried Oregano 1 ea Carrot, sliced thin,blanched 1 ea Small Red Pepper ** 1 ea Pie Shell (8-inch) * Broccoli should be cut into long-stemmed florets, blanched, drained ** Red Pepper should be cut in julienne strips Preheat oven to 325". Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking. Nutrient content per serving: 196 calories, 11 grams fat, 8 grams protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams sodium, 2.6 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Creole Shrimp Stew Categories: Servings: 4 1/3 c Chopped Bacon 1/3 c All-Purpose Flour 4 ea Stalks Celery, chopped 1 ea Large Onion, chopped 1 ea Large Green Pepper, chopped 6 ea Green Onions, chopped 1 c Tomato Paste 3 c Seafood Stock 2 c Water 2 tb Lemon Juice 1 tb Granulated Sugar 1 x Creole Spices 2 lb Uncooked, shelled Shrimp 1/4 c Minced Fresh Parsley * Instead of using bacon fat to blend with the flour, it can be drained off and you can use oil. cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes. Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir to blend mixture into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice. 4 servings. By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: General Tao's Chicken (Le Piment Rouge) Categories: Poultry Servings: 4 10 oz Chicken Legs, deboned 2 c Soya Oil 1 tb Ginger Root, minced 2 ea Scallions, chopped 1 tb Garlic, minced 2 tb Dry Chili Pepper 2 tb Sugar 2 tb Soy Sauce 1 1/2 ts Vinegar 2 tb Cornstarch 1/4 c Chicken Stock 1 ts Sesame Oil ----------------------------***** MARINADE *****---------------------------- 1 ea Egg White 1 tb Cornstarch 1 tb Soy Sauce For the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favourite. Le Piment Rouge Windsor, 1170 Peel in Montreal. From The Gazette, 91/02/27. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Peanut Butter Pinwheels Categories: Candies Servings: 48 1/2 c Cold Mashed Potatoes 1/8 ts Salt 1/2 ts Vanilla 4 c Icing Sugar 1 c Peanut Butter In a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar, one cup at a time, beating after each addition. At first the mixture will be stiff and hard to handle but with beating it will become very runny. With the addition of the fourth cup, the mixture will firm up again. Turn half of the mixture on to a board that's been lightly dusted with icing; roll into a rectangle two inches thick. Spread with half of the peanut butter. Roll up from the short side, jelly-roll fashion. Repeat with rest of fondant. Refrigerate until firm; slice 1/4 inch thick. Makes 4 dozen candies. From The Gazette, 91/02/27. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hot Cross Buns Categories: Breads Servings: 24 4 1/2 c All-Purpose Flour 1/3 c Granulated Sugar 2 tb Quick Rise Instant Yeast 1 ts Salt 2 ts Cinnamon 1/2 ts Grated Nutmeg 2 c Warm Water 1/4 c Melted Butter 2 ea Eggs, beaten 1 c Raisins or part currants 1/2 c Mixed Candied Peel 1 1/2 c Icing Sugar 2 tb Milk In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins and candied peel. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full. Brush tops with melted butter. Cover and let rise in a warm place until almost double, about 20 - 30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes. Combine icing sugar with milk until smooth; place in a piping bag or spoon on top of buns to make crosses. Makes 24 buns. From The Gazette, 91/02/27. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cream Cheese Crosses Categories: Servings: 18 3 oz Cream Cheese, softened 1 tb Butter, softened 2 tb Honey 1/4 ts Grated Lemon Rind In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind. Refrigerate until ready to use. On warm buns, pipe mixture to make crosses on buns. Do not reheat once crosses are in place. Makes enough for 1 1/2 dozen buns. From The Gazette, 91/02/27. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Vegetable Chili Categories: Vegetables Servings: 4 1 ts Olive Oil 1 ea Large Onion, chopped 2 ea Cloves of Garlic, chopped 2 ea Medium Carrots, sliced 1 c Celery, sliced diagonally 1 ea Medium Zucchini, quartered 1 ea Red or Green Pepper 2 ea Jalapeno Peppers 1 cn 28 oz, Tomatoes, chopped 1 cn 19 oz, Kidney Beans 1 tb Chili Powder 1 ts Ground Cumin 1 ts Dried Oregano 1 x Salt 1 x Freshly Ground Black Pepper 1 pn Granulated Sugar 1 x Shredded Mozzarella In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano. Microwave covered at High for 16 to 18 minutes or until zucchini is tender. Let stand, covered for 5 minutes. Season to taste with salt, pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve. Serves 4. From The Gazette, 91/02/27. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Maple Oatmeal Bread Categories: Breads Servings: 2 1 c Regular Rolled Oats 3 tb Butter, cut into bits 1 c Boiling Water 1 c Scalded Milk 1/3 c Maple Syrup 2 ts Salt 2 c Whole Wheat Flour 1 tb Quick Rise Instant Yeast 1 ea Egg, beaten 2 c All-Purpose Flour in a large mixing bowl, combine the rolled oats and butter. Pour boiling water over and stir until butter melts. Add scalded milk, maple syrup and salt. Let mixture cool slightly until warm to the touch (if using a thermometer, temperature should read 125 - 130 degrees). Stir in whole-wheat flour, yeast and egg; beat vigorously with a wooden spoon until smooth. Stir in enough all-purpose flour to make a stiff dough. Turn out on floured board and knead, sprinkling surface with additional flour to prevent dough from sticking, until smooth and elastic, about 8 - 10 minutes. Shape into a ball and place a lightly buttered bowl; turn to coat dough on all sides with butter. Cover with a clean dry towel and let rise for 30 minutes. Punch down dough and divide in half. Shape into loaves and place in 2 greased 8 1/2 by 4 1/2 inch loaf pans. Brush tops of loaves with melted butter. Cover and let rise in a warm place until double in bulk -- about 35 - 45 minutes. Bake in an oven preheated to 375 degrees for 35 - 40 minutes or until done. Turn loaves out of pans and let cool on racks. Makes 2 loaves. From The Gazette, 91/02/27. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pumpkin Soup Categories: Soups Servings: 6 1/4 lb Split Peas 4 c Chicken Stock or Water 1 lb Fresh chopped Pumpkin 1 ea Onion, chopped 1 x Strip of Beef or Bacon 1 x Salt 1 x Freshly Ground Black Pepper 1 x Mixed Fresh or Dried Herbs 1 x Fresh Thyme 1 x Fresh Parsley, chopped Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer gently, partly covered, until peas and pumpkin are tender. Season to taste with salt and pepper and serve hot, trimmed with parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cucumber and Avocado Salad Categories: Salads Servings: 6 1 ea English Seedless Cucumber 1 x Salt 1 x Chili Pepper 1 tb Fresh Lime Juice 1 ts Minced Onion 1 x Slices, Sweet Red Pepper 1 x Lettuce 1 ea Ripe Avocado, sliced 1 x Fresh Parsley Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices. arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Apple and Fennel Salad Categories: Salads Servings: 6 5 oz Fresh Spinach 1 ea Small Fennel Head, sliced 2 ea Medium Granny Smith Apples 1 ea Small Red Onion, sliced * The Granny Smith apples should be peeled and cubed. Kuwait has been liberated. Thoroughly wash spinach, removing fibrous stems. Dry and place in salad bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops. 6 servings. By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Celery Seed Dressing Categories: Salads Servings: 6 1/4 c Granulated Sugar 1/2 ts Dry Mustard 1/4 ts Salt 1/4 c Raspberry Flavoured Vinegar 1 ts Onion Puree 1/4 c Vegetable Oil 1 t Celery Seed Using a food processor and the steel blade, combine sugar, mustard, salt, vinegar, and onion puree and process until smooth. With food processor running, add oil and celery seed and process until blended. To store, pour dressing into jar with tight-fitting lid and refrigerate until ready to use. Make 3/4 cups. By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Elanor's Sweet Potato Pie Categories: Pies Desserts Texas Servings: 8 3 1/2 c Sweet potatoes, cook/mash 1/2 c Butter, softened 2 c Sugar 4 ea Eggs 1/2 t Salt 1/2 t Nutmeg 13 oz Evaporated Milk 2 t Lemon extract 2 ea Deep dish unbaked pie shells Combine sweet potatoes, butter and sugar. Add eggs, one at a time, beating well. After each one, stir in salt, nutmeg, milk and extract. Pour into 2 deep dish unbaked, pie shells. Bake at 425 for 20 minutes. Then lower oven to 325 and bake for 30-40 minutes longer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: PORK CHOPS AND SWEET POTATOES Categories: Entrees Pork Servings: 2 3 ea Sweet potatoes 4 ea Pork chops 1/2 t Salt 1 t Pepper 1/4 c Flour 2 T Shortening 2 T Butter 1/2 c Currant jelly 1/2 c Orange juice 1 T Lemon juice 1 ea Lemon rind 1 t Dry mustard 1 t Paprika 1/2 t Ginger, ground Preheat oven to 350. Boil and slice potatoes. Salt and pepper the chops and dredge in flour. Brown in shortening. Melt butter. Stir in jelly, juices, and lemon rind. Add remaining ingredients, stirring to blend. Arrange potatoes and chops in casserole and cover with 6 tablespoons sauce.Bake 30 to 40 minutes, basting occasionally. Source: Williamsburg Cookbook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Warm Bean and Tomato Salad with Basil Categories: Salads Servings: 2 1/2 lb Green Beans, ends removed 3 tb Olive Oil 2 ea Large Dry Shallots, chopped 1 tb Balsamic or Red Wine Vinegar 1 c Chickpeas, drained 19oz 2 ea Tomatoes, seeded, chopped 2 tb Fresh Basil, chopped 1 tb Lemon Juice, fresh 1 x Salt 1 x Freshly Ground Black Pepper * You can use 1 teaspoon of dried basil instead of the fresh stuff. Remove the ends from the beans and cut into 1 12 inch lengths. Cook in boiling water until just tender, about 5 - 7 minutes. Drain well. Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes. Add balsamic vinegar and cook until liquid is reduced. Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes. In a serving bowl, combine the bean mixture with tomatoes, olives and basil. Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste. Serve warm or at room temperature. Serves 2 as main course, 4 as side dish. From The Gazette, 91/03/06. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Baked Apple with Maple Yogurt Sauce Categories: Fruits Servings: 4 4 ea Apples 1/3 c Brown Sugar, packed 1/4 c Raisins 2 ts Cinnamon 1/2 ts Nutmeg +++----------------------*** MAPLE YOGURT SAUCE ***------------------------- 1/3 c Yogurt, low-fat 1/4 c Maple Syrup * A large, firm, tart apple is best. Use Ida Red or Northern Spy. A Cortland can be used. However, if you use a McIntosh, you must shorten the cooking time. Core apples and remove top inch of peel. Make a shallow out through skin around centre of each apple to prevent skin from bursting. Place apples upright in baking dish or pie plate. In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg. Spoon into centres of each apple. Add water to cover bottom of dish. Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick. Combine the yogurt and maple syrup to make the sauce. Pour over the baked apples. From The Gazette, 91/03/06. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Penne with Tomato, Black Olive and Feta Categories: Main dish Servings: 4 1 lb Penne or Fusilli 1 tb Olive Oil 1 ts Garlic, minced 4 ea Tomatoes, large, wedges 1/3 c Black Olives, halved 1/2 c Feta Cheese, crumbled 1/2 c Parsley, fresh, chopped 2 tb Basil, fresh, chopped 1/4 c Parmesan cheese, grated * 2 teaspoons of dried basil can be used instead of the fresh stuff. In a large pot of boiling water, cook pasta until al dente (tender but firm). Drain and return to pot to keep warm. Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through. Transfer to pot with drained pasta, add olives, feta cheese, parsley and basil. Toss gently to mix. Sprinkle each serving with freshly grated Parmesan cheese. Serves 4. From The Gazette, 91/03/06. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Quick Spinach Salad With Sprouts Categories: Salads Servings: 6 1 lb Spinach 1/2 c Alfalfa Sprouts 1/4 c Feta Cheese, crumbled 2 tb Sunflower Seeds +++---------------------*** EVERYDAY VINAIGRETTE ***------------------------ 2 tb Olive Oil 2 tb Lemon Juice 2 tb Water 1 ea Garlic Clove, small, minced 1 ts Dijon Mustard 1 x Salt 1 x Freshly Ground Black Pepper * Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice. Trim, wash and dry spinach. Tear into bite-sized pieces to make about 10 cups, lightly packed. Place in salad bowl. Add alfalfa sprouts, cheese and sunflower seeds. In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper. MIx well. From The Gazette, 91/03/06. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Harvest Vegetable Curry Categories: Vegetables Servings: 6 2 ea Carrots, sliced 2 c Squash, cubed, peeled 2 c Broccoli Florets 1 ea Sweet Red Pepper 1 ea Yellow Zucchini, wedged 1 ea Red Onion, wedged 1 c Cooked Chickpeas 1 tb Olive Oil 1 tb Curry Powder 2 tb Gingerroot, minced 1 ts Cumin 3 ea Garlic Cloves, minced 1/4 ts Hot Pepper Flakes 1/4 c Chicken Stock 2 tb Lemon Juice 3 c Brown Rice, cooked 2 tb Coriander, fresh, chopped * Parsley can be used instead of coriander, couscous or bulgur can be used instead of brown rice, vegetable stock or water can be used instead of chicken stock. The hot pepper flakes are optional. Steam carrots and squash for 5 minutes. Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes. Add chickpeas, steam for 3 - 5 minutes or until all vegetables are tender-crisp. Meanwhile in a small saucepan, heat oil over medium heat and cook curry powder, gingerroot, cumin, garlic and hot pepper flakes (if you're using them), stirring often, for 2 minutes. Add stock and lemon juice and simmer, uncovered for 2 minutes. Toss vegetables with sauce. Serve over hot rice or couscous. Sprinkle with coriander or parsley. Serves 6. From The Gazette, 91/03/06. -----------------------------------------------------------------------------