Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pumpkin Muffins Categories: Dinner Breakfast Breads Servings: 4 1 c Unbleached flour, sifted 2 t Baking powder 1/4 t Salt 1/4 t Ground cinnamon 1/4 c Vegetable shortening 2/3 c Sugar 1 ea Large egg 1/2 c Canned, mashed pumpkin 2 T Milk Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pumpkin Oat Muffins Categories: Breakfast Breads Muffins Servings: 12 1 c Unbleached flour, sifted 2 t Baking powder 1 t Pumpkin pie spice 1/4 t Baking soda 1/2 t Salt 3/4 c Canned, mashed, pumpkin 1/2 c Brown sugar, packed 1 ea Large egg, slightly beaten 1/4 c Milk 1/4 c Vegetable oil 1 c Quick-cooking oats 1/2 c Raisins 1 x Crumb topping Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Quick Barshch Categories: Appetizers Soups Servings: 6 2 ea 10 oz cans beef broth 2 ea 1 lb cans red beets 1 c Water 1 T Lemon juice 1 t Sugar 1/8 t Pepper 1 x Dash of garlic powder 1 x Salt to taste 1/2 c Red table wine Patties Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Quick Beef Stew Categories: Meats Main dish Servings: 5 1 lb Cooked beef * 4 ea Med carrots ** 3 ea Med potatoes *** 1 c Sliced celery 1 ea Envelope onion soup mix 3 T Unbleached flour 2 1/4 c Water * 2 to 2 1/2 Cups cut-up Cooked Beef ** Carrots to be cut into 2 1/2-inch Strips *** Potatoes to be pared and cut into 1 1/2-inch pieces ~--------------------------------------------------------------------- ~---- Mix all ingredients in 2 1/2 Qt casserole. Cover and microwave on high (100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes and microwave until vegtables are tender,10 to 12 minutes more, stirring every 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Quick Cheddar Bread Categories: Breads Cheese Quickbreads Servings: 4 3 3/4 c Unbleached flour 5 t Baking powder 1/2 t Salt 1/3 c Butter 2 1/2 c Cheddar; sharp 1 1/2 c Milk 2 ea Eggs; lg, slightly beaten Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: QUICK TOMATO SAUCE Categories: Sauces Servings: 1 1/2 c Chopped onion 1/2 c Chicken bouillon 3 c Chopped tomatoes 1 t Apple juice concentrate 1/2 t Oregano 1/2 t Thyme 1/2 t Basil 1 t Garlic powder 1 pn Pepper Cook onions in bouillon until soft. Add remaining ingredients. Bring to boil, cover, simmer 30 to 45 min. Makes 3 1/2 cups. Cal: 10 per 1/2 c. Fat: trace. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: RANCH STEW Categories: Main dish Meats Servings: 4 1 lb Lean beef, trimed, bite size 3 c Water 2 ea Carrots, large, sliced 2 ea Potatoes, med. diced 12 ea Pearl onion, canned 1 c Frozen peas 2 T Whole wheat flour (optional) 1 T Worchestershire sauce 1/2 t Salt 1/4 t Pepper Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min, stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr or until meat is tender. Meanwhile, cook carrots in remaining 2 cups water. When partially cooked, add potatoes and cook until all tender. Add onions and peas. Put vegetables into beef dish. Thicken liquid from vegs. with flour if desired. Add worcestershire sauce, salt, and pepper to liquid. Pour over meat and vegs. Cover and return to oven for 20 min. Cal: 371, Fat 1 1/2g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Ranch Style Brunch Eggs Categories: Cheese/eggs Servings: 4 8 ea Slices side bacon chopped 2 c Frozen hash brown potatoes 1 1/2 c Shredded old chedder, colby 6 ea Eggs, beaten 1 c Milk 1/2 c Thinly sliced green onions Cook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of drippings. Saute potatoes in drippings until browned, about 10 minutes. Drivide potatoes among 4 individual greased 1 cup shallow baking dishes. Sprinkle with cheese, then bacon. Beat toghether eggs, milk and onions; pour into dishes. Bake at 350 degrees F oven 20 to 25 minutes for until set. Garnish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Raspberry Cheese Pie Categories: Cheese Fruits Pies Servings: 6 8 oz Cream cheese; softened, 1 pk 1/2 c Dairy sour cream 1/3 c Sugar 2 ea Eggs; lg 1 ea Unbaked 9-inch pie shell 20 oz Frozen raspberries; thawed 1 x Water 3 t Cornstarch 1/2 c Whipping cream; whipped Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Raspberry Meringues Categories: Desserts Candies Servings: 36 3 ea Eggs (room temp) 1/4 t Cream of tartar 1 x Dash salt 3/4 c Sugar 1/4 c Raspberry preserves, seedles 6 x Drops red food coloring 1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes. Add preserves and food coloring and beat one minute at highest speed of mixer. 2. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet. Bake for two hours. Cool completely. Peel off foil. from: _Cookiemania_ ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Real Sauce A La King Categories: Sauces Chicken Poultry Servings: 1 4 T Butter 1/4 c Flour 1/2 t Salt 1/4 t Pepper 1 1/2 c Milk 3/4 c Light cream 1/4 c Finely chopped green pepper 2 ea Pimientos, chopped 1/2 c Sliced fresh mushrooms 2 ea Egg yolks 2 T Dry sherry In a double boiler, melt the butter. Stir in the flour and the seasonings. Gradually stir in the milk and light cream. Add the green pepper, pimientos and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened. Without stirring, cook gently for 10 minutes longer. Beat the egg yolks and sherry together. Add this mixture gradually to the sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Red Beet Chocolate Cake Categories: Chocolate Vegetables Cakes Servings: 16 1 3/4 c Flour; unbleached, sifted 1 1/2 t Baking soda 1/2 t Salt 1 1/2 c Sugar 3 ea Eggs; large 1 c Vegetable oil 1 1/2 c Beets; pureed 2 oz Unsweetened chocolate; * 1 t Vanilla extract 1 x Confectioners' sugar; sifted * Melt and cool the 2 1-oz squares of baking chocolate. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sift together the flour, baking soda and salt; set aside. Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar. NOTE: This is similar to a recipe that I had from one of the local cooking shows that was sent out to the listeners when the Red food coloring was banned. While I have not tried this recipe, I did make the other one and it was good. But the other recipe is long gone. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: RED CABBAGE II Categories: Vegetables Servings: 6 1 t Oil 1/2 c Finely chopped onion 4 c Coarse shredded red cabbage 1 c Chopped peeled apple 2 ea Whole cloves 1/2 ea Bay leaf 1 T Sugar 1 1/2 T White vinegar In a heavy skillet, heat oil over medium high heat. Add onion and saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar and vinegar to cabbage mixture; toss gently. Cover and cook about 5 min longer. Cal 45; Fat 1g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Red Cabbage Salad Categories: German Salads Vegetables Servings: 4 5 ea Bacon; slices 1 t Sugar 2 T Vinegar 1/4 c Wine; red or white 1/2 ea Red cabbage; head, shredded 2 T Vegetable oil 1/2 t Salt 1/4 t Pepper 1 T Caraway seeds Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Red Wine Marinade for Beef Categories: Sauces Servings: 6 1/2 c Vegetable oil 1/3 c Red wine 2 T Fresh lemon juice 1/4 t Dried thyme 1/4 t Black pepper 2 ea Large garlic cloves minced In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic. Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Red-beet Salad Categories: German Salads Vegetables Servings: 6 2 ea Red beets; bunches 1 x ----------marinade---------- 2 T ;water 1/4 c Vinegar 2 T Caraway seeds 1 t Sugar 2 T Onion; minced 1 t Horseradish 1/4 t Cloves; ground 1/2 t Salt 1/4 t Pepper 5 T Vegetable oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rhubarb and Nut Streusel Cake Categories: Desserts Servings: 4 1 1/2 c Sugar/divided 3 T Corn starch 3 c Diced fresh rhubarb 3/4 c Milk 1 T Vinegar 2 1/4 c All-purpose flour 3/4 c Butter 1/2 t Baking powder 1/2 t Baking soda 1/2 c Finely chopped nuts 1 ea Egg(beaten) Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool and set aside. Stir together milk and vinegar and set aside. Combine flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside. To remainder add baking powder, baking soda and nuts. Combine egg and milk mixture and add to dry ingredients, stir until just moistened. Spread 2/3 of the batter over the bottom and sides of a buttered 9" spring form pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streussel mixture. Bake in preheated 350 F oven 50 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rhubarb Cream Pie Categories: Desserts Pies Servings: 6 1 1/2 c Sugar 1/4 c Enriched flour 3/4 t Nutmeg 3 ea Egg; slightly beaten 4 c Rhubarb in 1" slices (1 lb) 1 ea Pastry for 9" lattice crust 2 T Butter or margarine Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rhubarb-Pecan Muffins Categories: Breads Servings: 12 2 c Flour 3/4 c Sugar 1 1/2 t Baking powder 1/2 t Baking soda 1 t Salt 3/4 c Chopped pecans 1 ea Egg, large 1/4 c Vegetable oil 2 t Grated orange peel 3/4 c Orange juice 1 1/4 c Rhubarb, fresh fine chopped Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rhubarb-Strawberry Cobbler Categories: Desserts Servings: 8 1 x ----------filling----------- 1 1/4 c Sugar 3 T Flour, all purpose 1 1/2 t Cinnamon 1 1/2 t Orange rind 6 c Rhubarb, coarsely chopped 3 c Strawberries, sliced 1 x ----------topping----------- 1 1/2 c Flour, all purpose 3 T Sugar 1 1/2 t Baking powder 1/2 t Baking soda 1/4 t Salt 3 T Margarine, chilled 1 c Buttermilk FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5 L) baking dish. Bake in 400F(200C) oven 10 minutes. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rice Pilaf Categories: Rice Main dish Vegetables Servings: 2 1/2 c Sliced fresh mushrooms 2 ea Green onions, sliced 1 T Butter or margarine 2/3 c Water 1/3 c Regular long grain rice 1/4 ea Med. bell pepper * 1/4 t Salt 1/4 t Dried sage, crushed 2 t Snipped parsley * Bell peppers can be any color, but should be cut into 1-inch julienne strips. ~--------------------------------------------------------------------- ~--- In a 1-quart casserole micro-cook mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rice With Garlic And Pine Nuts Categories: Garlic Vegetables Servings: 6 4 T Unsalted butter 1 x Garlic puree(1 roasted head) 4 c Cooked regular rice 3/4 c Pine nuts 1 x Salt & pepper to taste Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rice-Stuffed Artichokes Categories: Artichokes Rice Vegetables Servings: 2 2 ea Med. artichokes 2 t Lemon juice 1/4 c Water 1/2 c Shredded carrot 1/4 c Sliced green onion 2 T Butter or margarine 1/4 t Dried sage, crushed 1 c Cooked rice 1/2 c Chicken broth 1 t Lemon juice 3/4 t Cornstarch 1 x Dash white pepper 1 ea Large beaten egg yolk Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing. For stuffing, in a small nonmetal bowl stir together carrot, onion, butter or margarine, and sage. Micro-cook, covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender, stirring once. Stir together vegetable mixture and rice. Drain artichokes. Remove the center leaves and chokes from artichokes. Spread artichoke leaves slightly. Spoon rice stuffing into the center of each artichoke and behind each large leaf. Return artichokes to casserole. Cover with vented clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender, rotating the casserole a half-turn every minute. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together chicken broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds. Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rich Cheddar Sauce For Apple Pie Categories: Cheese Pies Sauces Servings: 8 6 oz Cheddar; sharp, cubed 1/2 c Milk Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rindergulasch (Beef Goulash) Categories: German Beef Main dish Servings: 4 3 T Vegetable oil 1 lb Round steak; cubed 3 ea Onions; medium, chopped 1/2 t Salt 1/4 t Pepper 1/2 t Garlic salt 1 t Paprika 1/4 t Sugar 2 c Water; hot 1 T Unbleached flour 1/4 c Water; cold 1/2 c Cream; heavy Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rinderrouladen (Beef Rolls) Categories: German Beef Main dish Servings: 4 4 ea Sandwich or roll steaks; * 2 t Mustard; dijon-style 1/2 t Salt 1/4 t Pepper 2 ea Pickles; ** 2 oz Salt pork; ** or 2 ea Bacon; strips ** 1 ea Onion; large, chopped 1/4 c Vegetable oil 1 1/2 c Beef broth; hot 4 ea Peppercorns 1/2 ea Bay leaf 1 T Cornstarch * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rindfleisch-eintopf (Beef Stew) Categories: German Beef Main dish Servings: 6 1/4 c Shortening 3 lb Rump roast; boneless 2 c Onions; sliced 1/4 c Unbleached flour 2 T Salt 2 T Sugar 1 x Pepper; to taste 2 t Mustard; dry 1/2 t Celery seed 1/4 c Water 1 lb Tomatoes; (1 can) Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ 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 seperate 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, unwarapped 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) v6.30 ------------------ Title: ROASTED POTATOES WITH TOMATOES AND ROSEMARY Categories: Vegetables Servings: 6 6 ea Potatoes, pref. long narrow 6 ea Ripe plum tomatoes, sliced 1 ea Olive oil 1 T Minced fresh rosemary (t dry 1 ea Minced chives 1 ea Salt and pepper Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until potatoes begin to turn golden crisp around edge. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Roasted Red Pepper and Chive Dressing Categories: Salads Dressings Servings: 8 1 ea Sweet red pepper; medium-si 1/2 c Prepared roasted red peppers 1/3 c Red wine vinegar 1 ea Garlic clove; medium minced 1 c Olive oil 1/3 c Finely chopped fresh chives 1 x Salt 1 x White pepper; freshly groun Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste. This recipe, featured at Neiman-Marcus, is from caterer George Dolese. George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rocky Road Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate wafer crumbs 3 T Margarine, melted 1 ea Env. unflavored gelatin 1/4 c Cold water 16 oz Soft cream cheese 3/4 c Sugar 1/3 c Cocoa 1/2 t Vanilla 2 c Mini marshmallows 1 c Whipping cream, whipped 1/2 c Chopped nuts Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Roggenbrot (Rye Bread) Categories: German Breads Servings: 12 2 pk Yeast; active dry 1/2 c ;warm water(110-120 degrees) 1 1/2 c Milk; lukewarm 2 T Sugar 1 t Salt 1/2 c Molasses 2 T Butter 3 1/4 c Rye flour; unsifted 2 1/2 c Bread flour; unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: ROLLED-OAT MACAROONS Categories: Cookies Desserts Servings: 36 2 1/2 T Melted butter 1 c Brown sugar, packed 2 ea Eggs, separated 2 1/2 c Rolled oats 2 t Baking powder 1 t Vanilla 1/8 t Salt Combine the butter, sugar, egg yolks, rolled oats, baking powder, and vanilla and beat well. Whip the egg whites until they are stiff and fold them and the salt into the other ingredients. Drop by teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet. Bake 375F for 10 min. Cal: 53, Fat: 1/5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rotkohl (Red Cabbage) Categories: German Vegetables Servings: 4 2 T Vegetable oil 2 ea Onions; small, sliced 2 lb Red cabbage; shredded 2 T Vinegar 1 x Salt; to taste 1 t Sugar 1 ea Apple; large, tart, *, or 1/2 c Applesauce 1/2 c Red wine 1/2 c Beef broth; hot * Core and peel apple, then fine chop it. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rum Raisin Cheesecake Categories: Cakes Desserts Servings: 10 1 c Old fashioned oats, uncooked 1/4 c Chopped nuts 3 T Brown sugar, packed 3 T Margarine, melted 16 oz Cream cheese, softened 1/3 c Granulated sugar 1/4 c Unbleached all-purpose flour 2 ea Large eggs 1/2 c Sour cream 3 T Rum 2 T Margarine 1/3 c Brown sugar, packed 1/3 c Raisins 1/4 c Chopped nuts 2 T Old fashioned oats, uncooked Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rumaki Hors D'oeuvres Restaurant Categories: Main dish Servings: 24 8 ea Sliced side bacon 8 ea Water chestnuts 8 ea Chunks of pineapple 8 ea Bay scallops 24 ea Toothpicks 2 T Vegetable oil 4 T Bottled teriyaki sauce 2 T Liquid honey Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Salmon Rollups Categories: Appetizers Seafood Servings: 5 7 3/4 oz Salmon (drained, flaked) 1 ea Egg (beaten) 1 t Parsley (dried) 1 t Instant minced onions 1/2 t Dill weed 1 c Cresent rolls 1 x Cayenne pepper Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll up from wide end after spreading. Bake on cookie sheet at 350F for 12 to 15 minutes. Serve with a cheese sauce topping. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Salmon steaks with cucumber dill sauce Categories: Seafood Main dish Microwave Servings: 2 2 ea Salmon steaks 1/4 c Dry white wine 1 ea Bay leaf 2 T Fresh dill 1 ea Stalk celery, cut up 1 x ----cucumber dill sauce----- 1/4 c Plain lo-fat yogurt 1/4 c Lite mayonaise 1 ea Small seeded grated cucumber 1 ea Small onion, peeled & grated 1/8 t Dry mustard 1/4 c Freshly chopped dill 1 ea Salt & pepper Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refridgerate 1-2 hours before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Salmon Steaks With Wine Sauce Categories: Salmon Wine Main dish Servings: 2 8 oz (2) salmon steaks * 2 t Cooking oil 1 T Butter or margarine 1 t Cornstarch 1 x Dash white pepper 1/2 c Half & half light cream 1 ea Lge. beaten egg yolk 2 T Dry white wine 1 x Seedless green grapes (opt.) * Salmon steaks may be either fresh or frozen. ~--------------------------------------------------------------------- ~--- Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir HALF the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Salsa Dip Categories: Dips Appetizers Servings: 4 4 ea Tomatoes (chopped/drained) 2 pk Green onions (chopped) 1 c Black olives (chopped) 1 c Green chilies (chopped) 1 T Olive oil 1 T Vinegar 1 T Garlic salt Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Salsa, Low Cal. Categories: Relishes Servings: 1 3 T Instant minced onion 3 T Water 1 ea Tomatoes, 16 oz. can, crush 1/4 c Chopped green pepper 1 T Chili powder 1/4 ea Arlic powder 1 ds Red pepper, ground In medium sized bowl, combine all ingredients; mix well. Place in covered container; chill until ready to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce Categories: Foreign Appetizers Cheese/eggs Servings: 44 1 T Chopped onion 1 ea Clove of garlic 1 x Butter for frying 1 c Coconut milk 1 c Stock 1 ea Salt to taste 1 t Crushed red pepper 1/2 t Paprika 1/2 t Laos powder if available 4 ea Hard boiled eggs Saute the chopped onion and garlic in the butter. Add the other ingredients (except the eggs) and bring to the boil, stirring occasionally. Add the eggs and continue cooking and stirring for 3 minutes. Remove from the heat and halve the eggs, then serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: SAMBUCA ROMANA JAM Categories: Fruits Servings: 1 5 c Crushed, fresh blueberries 1 t Grated lemon rind 1/2 c Water 1/2 c Sambuca romana 2 1/2 c Sugar 1 ea Box light fruit pectin 10 ea Coffee beans per jar Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind, water, and Sambuca in a heavy saucepan. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, still stirring constantly. Boil for 1 minute. Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in each jar. Immediately pour jam into hot sterilized jars and vacuum seal. Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sandtortchen (Sand Tarts) Categories: German Cookies Desserts Servings: 24 2 1/2 c Sugar 2 c Butter or margarine 2 ea Eggs; large 4 c Flour; unbleached, unsifted 1 ea Egg white; large, beaten 1 x Sugar 1 x Cinnamon 1 x Pecan; halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sangria Categories: Beverages Servings: 12 25 oz Red wine; dry, 1 bottle 1/3 c Frozen lemonade; * 1/2 c Brandy 1/2 c Orange-flavored liqueur 1/3 c Orange juice 1/4 c Lemon juice 2 c Ginger ale; chilled * Use 1/2 of a 6-oz can of concentrate. ~--------------------------------------------------------------------- ~--- Mix all ingredients except ginger ale; refrigerate until chilled. Just before serving, stir in ginger ale. Garnish with fruit, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sangria Blanco Categories: Beverages Servings: 8 1/4 c Sugar 1/2 c Water 2 ea Stick cinnamon;broken in 1/2 1 c Sparkling water 1 c Apple juice 1/2 c Orange juice 25 oz White wine; dry, 1 bottle, * 1 ea Orange; med, unpared, ** 1 ea Apple; unpared, ** 1 ea Banana; medium 1 x Ice cubes * Wine should be chilled. Use Chardonnay or any other dry white wine. ** Orange should be cut into halves and thinly sliced. *** Apple should be eating apple cut into thin wedges. ~--------------------------------------------------------------------- ~--- Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Satay Categories: Main dish Foreign Servings: 12 40 ea Wooden screwers 1 1/2 lb Boneless chicken breasts 6 ea Shallots 6 ea Cloves garlic, peeled 1/4 c Coconut milk 2 T Lemon juice 1 T Brown sugar 1 t Coriander leaves 1/2 t Salt 1/4 t Whole cumin seeds 1/4 t Turmeric Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into 3/4 inch pieces. Place in a medium sized bowl. Iff using variety of meat, place each in a separate bowl. In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumim and turmeric to form a smooth paste. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Satay Kuah Sauce (Spicy Peanut Sauce) Categories: Sauces Servings: 10 1 1/2 ea Stalks lemon gress 6 ea Shallots, peeled 5 ea Garlic cloves, peeled 3 T Fresh coriander leaves 1 T Hot chilli sauce 2 t Cumin seeds 1/4 t Turmeric 1 T Water 1/3 c Oil 1 t Dried shrimp paste 2 c Coconut milk 1 T Brown sugar 1/4 t Salt 3/4 c Gr rst unsalted sk peanuts Peel course outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired). Chop tender stalks into 1 inch lengths. Place in workbowl of food processor with shallots, garlic, coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water if needed. In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume. Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with sugar and season with salt. Blend in peanuts. Taste at this point to adjust sweetening, salt, and hotness. Thin with more coconut milk or water if desire. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sauerbraten Categories: German Beef Main dish Servings: 6 4 lb Beef roast; boneless 1 c Water 1 c Wine vinegar 2 ea Onions; medium, sliced 1 t Salt 6 ea Peppercorns 2 ea Bay leaves 2 ea Cloves 2 T Vegetable oil 1 ea Tomato; medium * 2 T Unbleached flour 2 t Sugar 1/4 c Water * Tomato should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sauerbraten Meatballs Categories: German Main dish Beef Servings: 4 1 lb Ground beef; lean 1/4 c Milk 1/4 c Bread crumbs; dry 1/8 t Cloves; ground 1/8 t Allspice; ground 1/2 t Salt 1 x Pepper; to taste 2 T Vegetable oil 1/2 c Vinegar 3/4 t Ginger; ground 1 ea Bay leaf 4 T Sugar; brown 2 T Unbleached flour Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sauerkraut Salad With Yogurt Dressing Categories: German Salads Vegetables Servings: 4 1 lb Sauerkraut; (1 lb can) 1/2 lb Blue grapes 6 oz Ham; cooked 1 x ----------dressing---------- 1/2 c Yogurt 1/4 t Salt 1/4 t Pepper; white 1 t Honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Saurebraten & Ginger Categories: German Meats Main dish Servings: 10 4 lb Rump roast; beef, boneless 2 ea Onions; thinly sliced 8 ea Peppercorns 4 ea Cloves; whole 1 ea Bay leaf 1 c White vinegar; mild 1 c Water 1/2 c Cider vinegar 1/4 c Vegetable oil 1/2 t Salt 2 c Water; boiling 10 ea Gingersnaps 1/2 c Sour cream 1 T Unbleached flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sausage And Cornbread Cabbage Rolls Categories: Sausage Main dish Vegetables Servings: 2 4 ea Large cabbage leaves 1 ea Large beaten egg 1 c Apple chopped (1 med) 1/3 c Cornbread stuffing mix 2 T Apple juice or cider 1/2 lb Bulk pork sausage 1/4 c Water 1/3 c Apple juice or cider 1 t Cornstarch 1/2 t Instant beef bouillon Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter. Cover and keep warm. For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sausage Sandwiches Categories: Sausage Meats Main dish Servings: 2 1/2 lb Bulk italian sausage 2 T Chopped onion 1/4 c Catsup 1/4 t Dried oregano, crushed 2 ea Single french rolls, split 2 ea Slices mozzarella cheese Crumble the Italian sausage into a 1-quart casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or till sausage is done, stirring once. Pour off fat. Stir in catsup and oregano. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till sausage mixture is heated through. Place roll bottoms on a paper towel-lined plate. Spoon some sausage mixture atop each roll bottom. Top each with a slice of cheese and the top of the roll. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute more, or until cheese is just melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sauteed Shrimp with Curried Banana Sauce Categories: Main dish Servings: 6 2 oz Cooking oil 1 ea Med onion, diced 1 ea Stalk of celery, diced 1 ea Clove garlic, crushed 1 T Curry powder 1/2 t Fresh giner, grated 1/2 t Cardamom 1/8 t Cinnamon 1 ea Pinch of ground nutmeg 1/2 t Salt 1/2 t White pepper 1/2 t Red apple, diced 4 ea Banana, cut in 1 in cubes 2 c Chicken stock 36 ea Jumbo shrimp, peeled 1 ea Salt and pepper 1 oz Butter 1 oz Cooking oil In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat. Add the onion, celery and garlic and saute without coloring for about three minutes. Add all the spiced and saute white stirring for another minute. Add the fruit and chicken stock and simmer over medium heat for 20 minutes. Puree the sauce in a blender until it is liquid and then strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper over the shrimp. In a large skillet, melt the butter and oil over medium high heat. Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp over each serving of rice or noodles. Spoon some sauce over each dish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Savory Cheddar Sandwiches Categories: Cheese Main dish Meats Servings: 6 10 oz Cheddar; sharp, grated 1 ea Egg; lg 2 t Butter 1 t Onion; chopped 1 t Flour; unbleached 1/2 c Cream; regular 1/4 t Salt 2 dr Tobasco sauce 2 t Lemon juice 1 t Pimento; chopped 1 t Stuffed olives; chopped 12 ea Bacon; slices 6 ea Bread; slices 1 x Butter; softened Put the shredded cheese in a bowl and set aside. Hard cook and chop the egg, then set aside. Melt the butter in a skillet over low heat. Add and cook the onion until transparent then add the flour and stir until well blended. Heat until bubbly and then add the cream, salt and tobasco sauce gradually while stirring constantly. Cook until the mixture boils. Cook 1 to 2 minutes longer and remove from the heat. Blend in the lemon juice. Add the creamed mixture to the cheese and add the egg, pimento and stuffed olive slices to the mixture. Mix until well blended and set aside. Pan broil the bacon slices until they are partially cooked and still limp. Spread the bread with the softened butter and then spread the cheddar mixture on the bread, allowing 1/4 cup for each slice. Top each slice with 2 of the bacon slices crossed diagonally. Set the oven temperature to broil (500 or higher degrees F.) Arrange the sandwiches on the broiler rack and place in broiler with the tops of the sandwiches 3-inches below the heat source. Broil until cheddar mixture is bubbly and slightly browned and bacon slices are crisp. Serve hot. Makes 6 open faced sandwiches ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Savory Chicken with Pine Nuts Categories: Poultry Main dish Foreign Servings: 2 1 c Chicken breast diced 1/2 c Pine nuts 1/2 c Bamboo shoots, diced 2 T Garlic, minced 2 T Green onions, finely chopped 4 T Vegetable oil 1 x ------chicken marinade------ 1 T Corn starch 2 T Water 1 T Chinese wine 2 t Soy sauce 1 x -----------sauce------------ 1 T Soy sauce 1 T Water 2 t Hoisin sauce 1 t Oyster sauce 1 t Chili bean sauce 1 t Sugar 1 t Sesame oil Dice chicken, place in a bowl and mix with marinade ingredients. Before dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove tinny, canned flavour). Mix all the sauce ingredients in a small bowl. Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden brown. Set aside on paper towel. Using the same wok, heat again and add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10 seconds, then add chicken with marinade and stir-fry until white, but not completely cooked through. Add sauce and bamboo shoots and cook for 2 minutes. Add pine nuts and green onions, mix well and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Savory Hamburger Soup Categories: Hamburger Meats Soups Servings: 2 1 ea Lge. carrot, thinly sliced 2 T Chopped onion 1 T Water 1/2 lb Lean ground beef 1 c Tomato sauce 1/2 c Water 2 T Dry red wine 1/2 t Sugar 1/4 t Salt 1 x Dash garlic powder 1 x Dash pepper 2 T Shredded cheddar cheese In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: SCALLOPED POTATOES Categories: Vegetables Servings: 6 2 lb Potatoes, peeled, sliced 1/3 c Chopped onion 3 T All purpose flour 1/2 t Salt 1/4 t Pepper 1 T Low fat margarine 3 c Skimmed milk, heated Preheat oven 400F. Lightly spray a 2 quart casserole with vegetable spray. Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. Continue to layer until all potatoes, onion, flour, salt and pepper are used. Dot top with margarine, then pour milk over all. Bake 20 min, then reduce heat to 350F and bake 50 to 60 min longer or until tender. Cal: 166, Fat: 1 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Scampi-Style Chicken Thighs Categories: Low-cal Chicken Servings: 4 4 x Skinned chicken thighs * 1/3 c Fresh squeezed lemon juice 2 T Minced fresh parsley 2 T Dry white wine (or chablis) 1 T Margarine, melted 1 T Olive oil 1 x Clove garlic, minced 1/8 t Onion powder 1/8 t Paprika * 6 oz each Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a shallow container. Pour lemon juice over chicken, and let stand 20 minutes. Combine parsley and rest of ingredients in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove chicken from lemon juice, discarding lemon juiice. Arrange chicken on rack, and brush with parsley mixture. Broil 6" from heating element, 4 minutes on each side or till tender.Transfer chicken to a serving platter. Garnish with lemon wedges and parsley, if desired. PER SERVING: 218 calories, 19.4 g protein, 14.3 g fat, 2 g carbohydrates, 70 g cholesterol, 1.1 mg iron, 100 mg sodium, 16 mg calcium. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: SCOTCH APPLE PUDDING Categories: Desserts Servings: 6 4 ea Large apples 1/3 c Sugar 1/8 t Cinnamon 1/8 t Salt 1 t Butter 1/2 c Rolled oats 1 1/2 c Skim milk Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the apples in a nonstick baking dish and sprinkle with half the sugar mixture. Dot with half the butter. Sprinkle half the oats over all. Arrange another series of layers. Then add milk. Cover and bake 350F for 45 min. Remove the cover and bake 15 min. more. Serve hot or cold. Cal: 155, Fat: 2/5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Scrambled Eggs And Ham Categories: Ham Eggs Meats Servings: 2 2 oz Boiled ham cut into strips 2 T Sliced green onion 1 T Butter or margarine 1/4 t Dried basil, crushed 4 ea Large beaten eggs 1/4 c Whole milk 1/4 c Shredded cheddar cheese In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Scrambled Eggs Benedict Categories: Main dish Servings: 4 1 pk Hollandaise sauce mix * 8 ea Thin slices canadian bacon 4 ea Large eggs 1/4 c Milk 2 T Chopped green peppers (opt.) 1/8 t Salt 1 ea Dash pepper 2 ea English muffins, split * Sauce packet should weigh 1 1/4 ounces. ~--------------------------------------------------------------------- ~---- Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes. NOTE: ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Shortbread Categories: Cookies Servings: 40 2 1/2 c Flour, all purpose 1/2 c Fruit sugar 1/2 lb Butter Mix flour and sugar. Rub in butter, soft but not oily. Gather into a ball, roll out 1/4 - 1/2 in. 300F oven, 25-35 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Shrimp Dip Categories: Dips Appetizers Servings: 4 1/4 c Milk 1 c Mayonnaise 3 ea Tabasco sauce (drops) 1 T Worcestershire sauce 1/4 t Garlic salt 1 ea Onion (chopped) 8 oz Cheddar cheese (cubed) 5 oz Shrimp (drained) Place all ingredients in blender and blend until smooth. Served chilled. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Shrimp Louis Dip Categories: Dips Servings: 3 1 c Mayonnaise 1 c Sour cream 1/3 c Fine chopped green pepper 1/4 c Chili sauce 1 T Horseradish 1/4 t Salt 1/8 t Pepper 2 c Fine chopped cooked shrimp Stir all ingredients until well mixed. Cover; chill. Makes 3 cups ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Shrimp Spread Categories: Appetizers Spreads Servings: 1 3 oz Cream cheese, softened 2 t Mayonnaise 4 1/4 oz Can shrimp pieces, drained 2 T Mayonnaise 1 T Lemon juice 1/4 t Dill weed 1 x Sprig parsley, stem removed Place all ingredients in food processor or blender. Process until mixture is smooth. Refrigerate. Serve on crackers or snack rye bread. Yield: 3/4 Cup ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Skillet Cabbage Categories: German Vegetables Servings: 4 2 T Vegetable oil 3 c Cabbage; finely shredded 1 c Celery; chopped 1 ea Green pepper; small, chopped 1 ea Onion; small, chopped 1/2 t Salt 1/4 t Pepper Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: SKILLET POTATO PIE Categories: Vegetables Servings: 4 1 1/2 lb Red-skinned potatoes 1/2 c Buttermilk 2 ea Scallions, minced 1 ea Salt and pepper 1 ea Oil for frying Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into several pieces. Stir in buttermilk and scallions and season with salt and pepper.Heat just enough oil to coat bottom of non stick skillet. When hot enough, pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sliced Kiwi and Banana with Strawberry Puree Categories: Desserts Fruits Servings: 6 1 pt Strawberries, hulled 1 ea Juice of 1/2 lemon 1 x Water 1/2 c Granulated sugar 1 T Cornstarch 6 ea Kiwis 3 ea Bananas Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed unsweeted strawberries could be substituted). Blend until smooth. Press through fine strainer into medium-sized saucepan. (Sauce foams as it cooks, so you will need the extra space). Add sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes. Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and chill. Just before serving, peel kiwis and bananas. Place several tablespoons for strawberry mixture in corner of each dessert plate. Slice 1 kiwi and half a banana into overlapping semicircles around each pool of sauce. (If you have any strawberry mixture left over, it's delicious on ice cream). ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Smokey Brie Spread Categories: Appetizers Spreads Servings: 1 4 x Slices bacon, fried crisp 8 oz Cream cheese, softened 4 1/2 oz Brie cheese, room temp. 2 T Milk 1 T Lemon juice Place bacon in food processor or blender and process until finely chopped. Add remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: Approx. 1 1/2 cups ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: SO EASY FISH Categories: Seafood Main dish Low-cal Servings: 2 2 ea Fillets white fish, 8 oz 1/2 t Oil 1/4 c Fresh bread crumbs 1 t Grated parmesan cheese 1/8 t Garlic powder 1/8 t Lemon pepper Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small shallow baking pan with some of oil. Rub remaining oil over top of fish. In a small bowl, combine remaining ingredients and sprinkle over fish. Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Soda Bread (Irish whisky soda) Categories: Breads Servings: 8 1 x -----------bread------------ 4 c Flour, all purpose 1 t Salt 1 t Baking soda 1/4 c Butter, chilled 1 c Raisins or currants (option) 1/2 c Honey, liquid 1/4 c Irish whisky or buttermilk 1 x -----------glaze------------ 2 t Irish whisky 2 ea Ilk BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sole Romesco Categories: Fish Servings: 4 4 ea Fillet of sole 1/2 c Flour 1 ea Salt and pepper to tast 1/2 c Oil 1 x -----------sauce------------ 2 ea Tomatos, peeled, chopped 4 ea Chili peppers, chopped 10 ea Toasted hazelnuts 3 ea Garlic, chopped 2 T Chopped fresh mint 1/2 t Salt 1/4 c Olive oil 1/4 c Dry sherry 2 T Vinegar 1 ea Vinegar To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt. Add half the oil, drop by drop, until mixture is thick. With motor running, add rest of oil in a steady steam. Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry sole. Combine flour and salt, pepper. Dust fillets with seasoned flour and dip in oil or butter. Place fillets on hot barbecue grill. After 2 to 3 minutes, turn carefully with a metal spatula. After another 2 to 3 minutes turn fillets again. While fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve spooned over piping hot fillets. Makes 4 servings ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sour Cream Burgers Categories: Hamburger Main dish Meats Servings: 2 1/4 c Dairy sour cream 2 T Sliced green onion 4 t Fine dry bread crumbs 1/4 t Salt 1 x Dash pepper 1/2 lb Lean ground beef 2 ea Hamburger buns * 1 x Lettuce leaves 2 ea Thin slices tomato 1 x Dairy sour cream (opt.) * Hamburger buns should be split, toasted and buttered. ~--------------------------------------------------------------------- ~--- Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt and freshly ground pepper. Add the ground beef, mix well. Shape into two 3/4-inch thick patties. Place patties in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook on 100% power for 3 minutes. Turn patties over, rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for 2 to 3 minutes more or until meat is done. Drain off fat. Serve the patties on toasted buns with lettuce and tomato. Dollop with additional sour cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sour Cream Chocolate Layer Cake Categories: Chocolate Cakes Desserts Servings: 12 2 c Flour; unbleached, sifted 2 c Sugar 1 1/4 t Baking soda 1/2 t Baking powder 1 t Salt 1/4 c Vegetable shorteneing 3/4 c Sour cream 1 t Vanilla extract 2 ea Eggs; large 1 c ;water 4 oz Baking chocolate 1 x ----------frosting---------- 1/3 c Butter or regular margarine 3 c Confectioners' sugar 1/2 c Sour cream 3 oz Baking chocolate Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with Sour Cream / Chocolate Frosting. Top with second cake layer. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well. Add chocolate which has been melted and cooled and vanilla. Beat until smooth. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Southwest Guacamole Categories: Dips Appetizers Servings: 6 5 ea Avocados; ripe, peel & pit 4 ea Cloves garlic;finely chopped 1 c Tomato; chopped, 1 medium 1/4 c Lime juice 1/2 t Salt Mash avocados in a medium bowl until slightly lumpy. Stir in remaining ingredients. Cover and refrigerate 1 hour. Makes 3 cups of dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Southwest Ham And Cheese Categories: Appetizers Ham Tex-mex Servings: 4 6 ea Cooked smoked ham slices 6 ea Flour tortillas; 7" dia. 3 ea Cheddar cheese; mild 6 T Vegetable oil Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Southwest Riblets Categories: Appetizers Pork Mexican Servings: 6 1/2 c Onion; chopped, 1 medium 2 T Vegetable oil 1 T Red chiles; ground 6 ea Juniper berries; dried,crush 3 ea Cloves garlic;finely chopped 1/2 t Salt 1/2 oz Baking chocolate; grated 1 c Water 2 T Cider vinegar 6 oz Tomato paste; 1 cn. 2 T Sugar 3 lb Pork back ribs; fresh, * * Rack Of ribs should be cut lengthwise across the bones. Have the butcher do this with his meat saw. ~--------------------------------------------------------------------- ~--- Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor workbowl fitted with steel blade or into a blender container. Add onion mixture and sugar; cover and process until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs to separate. Place in a single layer in roasting pan, pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Southwest Smoothie Categories: Beverages Servings: 3 1/2 c Banana; sliced 1/2 c Mango, papaya, or guava; * 2 c Milk 1 T Honey * Fruit should be of one kind listed and be chopped. ~--------------------------------------------------------------------- ~--- Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spaetzle Cheese Noodles Categories: German Breads Cheese Servings: 4 3 T Butter or margarine 3 ea Onions;sliced in small rings 3 oz Emmenthaler cheese; grated 1 t Dry mustard 2 c Spaetzle noodles 2 T Chives; chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spagetti Primavera Categories: Main dish Servings: 4 1/2 c Butter 1 c Sliced fresh mushrooms 1/2 c Slivered green pepper 1/4 c Chopped onion 1 ea Clove garlic crushed 1 c Cooked cut up broccoli 1 c Diced seeded tomato 2 T Chopped parsley 3/4 t Oregano crushed 6 oz Spagetti or spagettini 1 x Salt and pepper to taste 1 x Grated parmesan cheese Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spanish Saffron Chicken Categories: Low-cal Chicken Servings: 6 6 x Chicken breast halves * 1/4 t Ground pepper 1 x Med onion, sliced 1 x Clove garlic, minced 1/2 lb Fresh mushrooms, sliced 1 c Water 2 t Paprika 1 t Dry chicken bouillon powder 1/2 t Saffron threads (or tumeric) 1 c Frzn english peas 2 T Sliced ripe olives (pitted) 1/4 c Skim milk 1 T Cornstarch 2 T Water 3 c Hot cooked long-grain rice * 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7 mg carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium, 56 mg calcium. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spareribs And Sauerkraut Categories: German Pork Main dish Servings: 4 32 oz Sauerkraut; canned (2 cans) 3 lb Spareribs; country style 2 t Paprika 6 ea Beef bouillon cubes 1/2 t Caraway seeds 1/2 t Pepper 10 ea Bacon; slices,rolled inflour Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spareribs with Mustard Sauce Categories: Bar-b-q Creole/caju Main dish Servings: 8 10 lb Spareribs 1 c Salt 1 c Cummin 1 c Black pepper 1/3 c Cayenne pepper 1/3 c Minced garlic 1 c Brown sugar 1/3 c Ground horseradish 1/3 c Yellow mustard 1/4 c White wine 1 c Honey Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrig- erated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid buring, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spargelgemuse (Fresh Asparagus) Categories: German Vegetables Servings: 6 2 lb Asparagus; fresh, any color 1 x ;water, boiling salted 1/4 c Butter 3 T Parmesan cheese; grated 1 ea Egg; large, hard-cooked Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spiced Chocolate Applesauce Cake Categories: Chocolate Fruits Cakes Servings: 16 2 1/2 c Flour; unbleached, sifted 1/2 c Cocoa; baking 2 t Baking soda 1 t Cinnamon; ground 1 t Salt 3/4 c Vegetable shortening 2 c Sugar 2 ea Eggs; large 1 t Vanilla 1 c Applesauce 1 c Buttermilk 1/3 c ;boiling water 1 x --chocolate fluff frosting-- 1 ea ------------------------ 2 oz Unsweetened chocolate 1/2 c Confectioners' sugar; sifted 1/4 c Butter or margarine;softened 1 t Vanilla 2 ea Egg whites; large 1 c Confectioners' sugar; sifted Sift together flour, baking soda, cinnamon and salt; set aside. Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and applesauce. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat in boiling water. (Batter should be thick.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan on rack. Remove from pan; cool on rack. When cake is cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature. Blend together confectioners' sugar, butter, melted chocolate and vanilla in a bowl and beat until smooth. In another bowl, beat egg whites until soft peaks form, using an electric mixer at high speed. Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time, until egg white mixture is glossy and stiff. Fold in chocolate mixture into the beaten egg whites. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spicy Apricot Oat Muffins Categories: Muffins Breads Breakfast Servings: 6 2 c Unbleached flour, sifted 1/2 c Sugar 3 t Baking powder 1 t Salt 2 t Pumpkin pie spice 1/2 c Quick-cooking oats 1 c Chopped dried apricots 1/2 c Chopped walnuts 2 ea Large eggs, slightly beaten 1 1/3 c Milk 1/4 c Vegetable oil Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spicy Marinated Shrimp and Garlic Categories: Garlic Main dish Servings: 2 1/3 c Olive oil 1/3 x Juice of 1 lemon 1/8 t Paprika 1/3 ea Bay leaf 1/3 t Crushed rosemary leaves 1/8 t Cayenne pepper 1/3 x Dashes tabasco sauce 1/3 x Salt (to taste) 1/3 x Fresh ground pepper(2 taste) 1/3 x Dashes worcestershire sauce 10 ea Cloves garlic * 1/2 lb Shrimp (about 20 /lb) 1/3 x Fresh parsley, chopped * Cloves of garlic should be parboiled and peeled. ~--------------------------------------------------------------------- ~--- Gently heat the olive oil in a wide, heavy sillet. Add all the remaining ingredients except the shrim and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refregerator for a day or so. Sprinkle with parsley before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spicy Szechwan Sauteed Chicken Categories: Main dish Meats Servings: 4 3/4 lb Chicken, boneless, bite size 2 c Broccoli flowerets, cooked 2 ea Stalks green onion, chopped 4 ea Slices, ginger root,slivered 1 ea Garlic clove, chopped 1 T Wine 1 T Soy sauce 3/4 t Sugar 3/4 t Sesame oil 1 T Hot bean paste or chili sauc 1/3 t Szechwan pepper (optional) 2 T Chicken stock 2-4t 1/2 t Cornstarch (for thickening) 2 T Oil Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spicy Thai Noodles Categories: Foreign Main dish Servings: 4 8 oz Dried rice noodles 1/4 c Vegetalbe oil 3 ea Cloves garlic, minced 1/2 lb Chicken breast diced 1/2 lb Shrimp deveined, diced 2 ea Eggs, beaten 2 c Bean sprouts 1/3 c Unsalted peanuts, ground 1 x -----------sauce------------ 1/3 c Ketchup 3 T Chinese fish sauce 2 T Lemon or lime juice 2 t Soy sauce 1 t Chilli sauce or chilli paste 1 t Granulated sugar 1 x ----------garnish----------- 3 ea Green onions, thinly sliced Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spinach-Cheese Puffs Categories: Appetizers Servings: 1 1 ea 10-oz package frozen chopped 1 c Milk 1/2 c Margarine or butter (1 stick 1 t Salt 1 c All-purpose flour 4 ea Large eggs 1/4 lb Gruyere or swiss cheese (shr 1/2 c Grated parmesan cheese 1 x Parsley, beet or salad green Calories per serving: 50 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 22 Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spit Roasted Chili Barbequed Ribs Categories: Meats Main dish Servings: 4 4 T Butter 1 ea Onion finely chopped 2 ea Cloves garlic, fine chopped 4 c Canned plum tomatoes 2 t Chili powder 1 c Dry red wine 1/2 c Soya sauce 2 T Cornstarch 1 T Granulated sugar 1 ea Salt 1/2 c Chicken stock 5 lb Trimmed spareribs Melt butter in saucepan or skillet over medium high heat and cook onion until soft. Add garlic and cook a minute longer. Put tomatoes through a food mill or puree in a blender or food processor. Add to onion mixture along with all other ingredients except meat. Bring to a boil and simmer for several minutes. Remove from heat and set aside. Thread ribs on to spit and secure with prongs. Close cover two thirds of way. Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear. Place several tablespoons of sauce on each plate and serve with ribs. Makes about 4 servings ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spring Salad Categories: Salads Servings: 4 1/2 lb Snow peas 1/2 lb Mixed green and yellow beans 6 ea New red skinned potatoes 1/2 lb Carrots 1 c Frozen sweet corn 1 c Fresh or frozen peas 2 ea Tomatoes 4 ea Hard cooked eggs 1 x ----------dressing---------- 3 ea Large egg yolks 1 t Dijon mustard 1 ea Salt 1 ea Pepper 1 1/2 c Saflower oil 1 T Lemon juice 1 ea Shallots, finely chopped 1 t Honey 1 T Finely chopped fresh mint 1 T Finely chopped fresh parsley Top and tail beans. Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp. Drain and refresh under cold running water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender. Drain. Place peeled corrots in a saucepan with enough cold water to cover. Salt lightly, bring to a boil, then reduce heat and simmer until tender. Drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed tomatoes and cut into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise is desired thickness) Stir in shallots, honey, mint add parsley. Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad. (Any leftover mayonnaise can be refridgerated for up to 1 week). ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: SPRING VEGETABLE PIE Categories: Vegetables Cheese/eggs Servings: 6 1 1/2 T Olive oil 1 ea Medium carrot, cut length 1 c Chopped cauliflower 3 ea Scallions, minced 1/2 c Thawed frozen peas 2 T Minced fresh parsley 4 ea Eggs beaten 2 T Low fat milk 4 oz Crumbled feta cheese 1/4 t Dried thyme 1 ea Pepper, to taste 1/2 c Fresh bread crumbs Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp. Stir in peas and parsley and remove from heat.In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Springerle (Molded Christmas Cookies) Categories: German Cookies Servings: 12 4 ea Eggs; large 2 c Sugar 1 t Anise extract 4 1/2 c Cake flour; sifted * NOTE: ~--------------------------------------------------------------------- ~--- ---- Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Spritzgeback (Spritz Cookies) Categories: German Cookies Desserts Servings: 10 1 c Butter; (no margarine) 2/3 c Confectioners' sugar 1 ea Egg; large 1 ea Egg yolk; large 1 t Almond or lemon extract 2 1/4 c Flour; unbleached, unsifted 1/4 t Salt 1/2 t Baking powder Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Steak Au Poivre Categories: Steak Meats Main dish Servings: 2 1 t Whole black peppercorns 2 ea Cubed beef steaks 2 T Cooking oil 2 T Brandy 1/4 t Instant beef bouillon Coarsely crack peppercorns. Sprinkle both side of the steaks with crushed peppercorns, pressing in firmly with fingers. Let steaks stand at room temperature for 30 minutes. Preheat a 10-inch Microwave browning dish on 100% of power for 3 minutes. Add cooking oil to browning dish. Swirl to coat the dish. Place the steaks in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steadks and micro-cook covered on 100% power for 30 seconds to 1 minute moe or til done. Remove steaks to a warm serving platter. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till boiling. Pour over steaks and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Steak Marinade Categories: Sauces Servings: 1 2 T Lemon juice 3 t Worcestershire sauce 1/4 c Oil 2 ea Garlic, minced 1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal dish just large enough to hold it or in a sealable plastic bag. Refrigerate for 12 to 24 hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Steak Tartare Categories: Appetizers Beef Spreads Servings: 1 1/4 lb Fresh, raw sirloin or 1/4 lb Tenderloin beef, cubed 1/2 t Capers 1/4 t Worcestershire sauce 1/4 t Dijon mustard 1 x 1-inch piece onion Place the meat in a blender or food processor and process until meat is finely chopped. Add remaining ingrediants and repeat processing. Form into ball. Keep refrigerated until ready to serve. Serve with cocktail rye bread. Yield: 1 Cup -----------------------------------------------------------------------------