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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: New England Baked Beans (the real thing)
Categories: Main dish
Servings: 8
3 t Vinegar 3 t Molasses
1 1/4 t Ginger 2 t Dry Mustard
1 c Sugar 1/3 lb Salt Pork or 8 slices bacon
1 T Catsup 6 ea Small Onions quartered
1/4 t Salt
Soak dry beens overnite in water (2 cups of dry beans covered completly
with water) Rinse beans next morning, add water to cover, put ingredients
into pan and par boil them,together for 45 to 60 minutes. (beans are ready
for baking when you can remove one with a spoon, blow on it and the skin
shrinks back.
Bake in a bean pot for 3hrs. at 225F, then 3hrs at 300F. Also you have
to add water to them, just enough to keep them covered. Stir every now
and then.
Note: Old Timers would only use Salt Pork not bacon, my
mother said so!
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Clam Casserole
Categories: Main dish Fish
Servings: 4
32 ea RITZ crackers 2 1/2 c Minced clams w/juice
2 ea Eggs (beaten) 1/2 c Milk
10 oz Can of cream Mushroom soup
Mix all together and pour into greased 2 qt. casserole. Crumble additional
crackers on top. Bake at 300F for 1 hour.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Zucchini Bread
Categories: Breads Desserts Vegetables
Servings: 10
3 ea Eggs 2 c Sugar
3 t Vanilla 1 c Oil
3 c Flour 1 t Salt
1 t Baking soda 1/4 t Baking Powder
3 t Cinnamon 2 c Shredded Zucchini
1 c Chopped nuts (optional)
Beat together:eggs,sugar,vanilla, and oil. Add flour,salt,baking
soda,baking powder,and cinnamon. Stir in shredded zucchini and nuts.
Bake in greased Bundt pan or 2 loaf pans. 1 Hour at 350F
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Parker House Rolls
Categories: Breads
Servings: 6
1 pt Milk 4 T Shortening
2 T Sugar 2 1/2 pt Flour
1 t Salt 1 x Yeast cake
Scald milk, cool. Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2
pts. flour, and shortening. Rise in warm place untill light. Add salt
and rest of flour. Knead well. Place in greased bowl, rise untill double
in bulk. Roll 1/2 inch thick. Brush with melted butter, fold over. Let
rise untill double in bulk. Bake at 400F for 20 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: New Hampshire Maple Syrup Pie
Categories: Pies Desserts
Servings: 8
1 c Maple Syrup ( N.H. prefered) 1 c Hot water
1 t Butter 3 T Cornstarch
2 ea Egg whites 2 ea Egg yolks
1 x Pinch salt 1 T Maple syrup
1 x Chopped Nuts
Combine syrup, hot water and butter and bring to a boil. Mix cornstarch,
salt and enough cold water to make a thin paste, add egg yolks and beat
well. Add hot syrup mixture gradually, return to heat and cook untill
thickened, stirring constantly. Cool slightly. Pour into cooked pie
shell. Beat egg whites stiff, adding slowly the tablespoon of syrup.
Pile on pie and brown in hot oven. Add chopped nut meats if desired to
top.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Old Fashioned Hermits
Categories: Cookies Desserts
Servings: 10
1/2 c Sugar 1/4 c Butter
1 x Egg 3 c Flour
1 1/2 t Baking Soda 1/2 t Salt
1 t Cloves 1 t Cinnamon
1 t Ginger 1/4 c Molasses
1/4 c Water 1 c Raisins
1 c Chopped Nuts
cream the butter and sugar, add the egg and beat well. Sift together the
flour, baking soda, salt, cloves, cinnamon, and ginger. Mix together the
molasses and water. Add alternately to creamed mixture, fold in raisins
and chopped nuts. Batter will be quite thick. Spread out on floured
surface and cut into shape. Bake on cookie sheet 20 minutes at 375F.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Grape Catsup (good with baked beans or hash)
Categories: Relishes Sauces
Servings: 12
1 qt Grapes 1 t Ground cloves
1 c Vinegar 2 c Sugar
1 t Cinnamon
Pick grapes from stem and measure and stew with vinegar. Strain through
sieve, add spices and boil till slightly thickened. Bottle.
"Just great with New England Baked Beans"
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Halfway House Pot Roast
Categories: Main dish Meats
Servings: 6
3 lb Lean beef 1 x Clove garlic
1/4 lb Butter 5 x Pepper corns
1 t Salt 1 t Sugar
1/2 c Good rum 1 T Grated Horseradish
1 x Bay leaf 6 x Carrots
6 x Onions 6 x Potatoes
Saute a minced clove of garlic in a little butter untill butter is well
flavored. Remove the garlic, and place the meat in the butter, brown it
well on all sides. Add the rum and then place the meat and liquids in a
kettle, adding enough water to cover. Add horseradish, bay leaf,
peppercorns, salt and sugar. Boil hard untill water is reduced one-half
and meat is nearly done. Now add whole onions, carrots, and potatoes, and
cook in the liquid. Test untill all are done. Then remove from the
liquid, which is now made into gravy by thickening with a little flour and
water smoothly mixed.
(Old recipe from the "Halfway House" Madrid, Maine)
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Kennebunk Relish (surely from Georges family)
Categories: Relishes
Servings: 10
2 lb Green Tomatoes 2 lb Red Tomatoes
1 ea Head Cabbage 2 ea Green hot peppers
2 ea Sweet red peppers 1 qt Onions
1 ea Bunch Celery 6 T Salt
1 qt Vinegar 3 c Dark brown sugar
1 ea Stick cinnamon 1 t Cloves
1 t Dry Mustard
Remove seeds from peppers. Chop finely the peppers, tomatoes, cabbage,
onions, and celery. Add salt and let stand over night. In the morning
drain off the juice and add vinegar and sugar. Tie cinnamon, cloves, and
mustard in piece of cheese cloth, add to other ingredients and simmer for
a good half hour and seal in jars.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Bread & Butter Pickles (Mother Stickney's Very Best)
Categories: Relishes
Servings: 10
4 qt Sliced cucumbers 6 ea Medium onions
2 ea Green peppers (chopped) 3 ea Cloves of garlic (whole)
1/3 c Salt 5 c Sugar
1 1/2 t Tumeric 1 1/2 t Celery seed
2 T Mustard seed 3 c Vinegar
Do not pare cucumbers; Slice thin. Add onions, peppers, and whole garlic
cloves. Add salt. Cover with cracked ice. Let stand in refrigerator 3
hours, then drain. Pour remaining ingredients over cucumber mixture. Heat
JUST TO BOILING. Seal in jars. Makes about 9 pints.
NOTE: Cucumbers covered with the cracked ice may be keep in refriferator
overnite, then drained and processed the next day.
**OUTSTANDING**
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Boston Brown Bread (A must with Baked Beans)
Categories: Breads
Servings: 10
1/2 c Flour 3/4 c Sugar
1 1/2 t Salt 1 1/2 t Baking soda
1/2 c Corn Meal 3 c Whole wheat flour
3/4 c Dark molasses 1 ea Egg
2 c Milk 1/2 c Melted shortening
Sift flour, baking soda, sugar, and salt together. Mix in corn meal and
whole wheat flour. Add remaining ingredients, mixing only untill all
flour is moistened. Pour into 2 greased 9x5x3 inch loaf pans. Bake at
300F for 1 hour and 15 minutes. Remove from pans and cool.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Old Fashion Corned Beef & Cabbage
Categories: Main dish Meats Vegetables
Servings: 8
5 lb Corned-Beef brisket 1 ea Clove Garlic
2 ea Whole cloves 10 ea Whole black Peppers
2 ea Bay Leaves 8 ea Medium Carrots, Pared
8 ea Medium Potatoes, pared 8 ea Medium yellow onions, peeled
1 ea Medium cabbage,cut in wedges 2 T Butter
1 x Chopped parsley
Wipe corned beef with damp paper towels. Place in large kettle, cover
with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring
to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle;
simmer 3 to 4 hours, or untill corned beef is fork-tender. Add carrots,
potatoes, and onions during last 25 minutes. Add cabbage wedges during
last 15 minutes. Cook vegetables just till tender. Slice across the
grain. Arrange slices on platter with cabbage. Brush potatoes with
butter, sprinkle with chopped parsley. Serve along with rest of vegetables
and "Mustard Sauce".
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mustard Sauce (Excellent with Corned-beef)
Categories: Sauces
Servings: 8
1 1/2 T Butter 1 ea Egg
1/2 c Brown sugar firmly packed 1/4 c Granulated Sugar
1/4 c Prepared mustard 1/4 t Salt
1/8 t Pepper 3/4 c Cider vinegar
Melt butter in small saucepan. Remove from heat, set aside to cool. In
small bowl, with rotary beater, beat egg, sugars, mustard, salt, and
pepper untill well combined. Beat in vinegar, stir mixture into cooled
butter, mix well. Over medium heat, bring to boiling, stirring. Reduce
heat; simmer 3 minutes. Serve hot, along with "old Fashion Corned-Beef
and Cabbage".
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Baked Indian Pudding
Categories: Desserts
Servings: 8
1/2 c Yellow cornmeal 4 c Hot milk
1/2 c Maple or maple flavor syrup 1/4 c Light Molasses
2 ea Eggs, Slightly beaten 2 T Butter or Margarine, melted
1/3 c Brown sugar, packed 1 t Salt
1/4 t Cinnamon 3/4 t Ginger
1/2 c Cold milk
In top of double boiler, slowly stir cornmeal into hot milk. Cook over
boiling water, stirring occasionally, 20 minutes. Preheat oven to 300F.
Lightly grease 2-quart baking dish. (8 1/2" round) In small bowl, combine
rest of ingredients, except cold milk; stir into cornmeal mixture; mix
well. Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or just untill set but quivery on top. Do not
overbake. Let stand 30 minutes before serving. Serve warm, with vanilla
ice cream or light cream.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Baked Lobster
Categories: Main dish Fish
Servings: 2
2 x Fresh Boiled lobsters*** 1 c Finely Crushed Ritz Crackers
1/3 c Melted Butter or Margarine 1 1/2 T Worcestershire sauce
1 T Dry white wine 1/2 t Paprika
1 x Chopped parsley
*** 1 1/4 to 1 1/2 lb. Lobsters (split and claws cracked)
Heat oven to 375F. Remove any tomalley (green liver) from lobsters; mash
it and reserve. Place lobsters, split side up, in large, flat baking pan.
In bowl, combine crumbs, 1/4 cup of the melted butter, Worcestershire,
and wine. Add tomalley. Lightly spoon mixture into lobster cavities.
Sprinkle exposed meat of lobster with melted butter. Bake uncovered, 35
to 40 minutes. Sprinkle with paprika and parsley. Serve with additional
melted butter.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Arcadian Shepherd's Pie
Categories: Main dish
Servings: 6
1 1/2 lb Ground Beef 2 ea Onions, Minced
3 T Butter 1 T Tomato catsup
1 t Worcestershire sauce 1 x Beef stock
2 ea Eggs, Separated 1/2 c Cream
1/2 c Butter 1/8 t Garlic powder
8 ea Potatoes peeled, boiled mash 1 x Parmesan Cheese
Brown beef and saute onions in butter untill golden. Mix meat with
onions, catsup, Worcestershire, salt & pepper. Add a litter meat stock and
cook, covered, over low heat for 15 to 20 minutes. Beat egg yolks untill
light, whites untill stiff. Beat yolks, cream, butter, and garlic powder
into mashed potatoes. Gently fold in beaten egg whites. Put meat mixture
into casserole and top with potatoes. Sprinkle with Parmesan cheese and
bake at 350F. untill puffed and browned.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Apple Crisp
Categories: Desserts Fruits
Servings: 4
6 ea Sliced Apples 1 c Sugar
1 c Flour 1 t Baking powder
1/4 t Salt 1 ea Egg, beaten
3 t Sugar 1 t Cinnamon
1/4 c Water
Slice apples into greased baking dish. To make topping: Combine
ingredients, add to well beaten egg and mix untill crumbly. Spread over
apples. Sprinkle with cinnamon and sugar mixture. Dot with butter and
pour 1/4 cup water over top. Bake at 350F. for about 50 minutes or untill
top is browned and apples are done. Serve with cream, or vanilla ice
cream.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cheshire Cat
Categories: Main dish Cheese/eggs
Servings: 4
1/8 lb Margarine (1) 1 T Flour (2)
1 c Milk (3) 1 ea Egg, Slightly beaten (4)
1 ea Can tomato soup (5) 2 c Cheese (sharp Cheddar)(6)
1 ea Egg, Slightly beaten (7)
*GRATE CHEDDAR CHEESE
Mix in numerical order given (1-7). After each ingredient wait a few
minutes before adding another. Stir often!! Serve over saltines and add
paprika sprinkled on top.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Stuffed Mushrooms
Categories: Appetizers
Servings: 6
12 oz Large mushrooms 1/4 lb Butter
1 x Dash of oil 1 x Pinch of garlic powder
1 x Splash of white wine 1 x Pinch if basil,& oregano
1 c Or so Bread crumbs 1/2 c Grated cheddar or Swiss
Mix all ingredience together. Wash mushrooms, cut stems; put caps on
baking sheet. Brown stems in butter; add to mixture. Stuff the caps.
Bake for 15 to 20 minutes untill brown. ** Shrimp added to this is good.**
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mulled Cider
Categories: Beverages
Servings: 8
2 qt Apple cider 3/4 c Lemon juice
1 c Light brown sugar, packed 8 x Cloves
8 x Cinnamon sticks
In a large saucepan combine all ingredients. Bring to a boil; reduce
heat, simmer incovered 10 minutes. Remove spices. Serve hot or cold.
Makes two quarts. Note: New Englanders have been known to add Rum on cold
winter days.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Molasses Popcorn Balls
Categories: Candies
Servings: 10
4 qt Popped corn 2 c Molasses
1 c Sugar 1/2 t Salt
2 T Butter 1 t Soda
Boil Molasses, sugar, butter, and salt, stirring occasionally untill
mixture forms hard ball in cold water. Remove from fire, add soda and mix
well. Pour over popped corn, stirring so that each kernel may be coated.
Form into a ball with well buttered hands QUICKLY!
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