The Pier Shareware 6

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---------- Recipe via Meal-Master (tm) v8.01 Title: Chili #1 Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 1/2 c Chopped onion 1 lb Can drained kidney beans 1/4 c Chopped green pepper 1 1/2 ts Salt 1 lb Lean ground beef 2 1/2 ts Chili powder 1 lb Can tomato sauce 1/4 ts Ground black pepper 1 lb Can stewed tomatoes 1/2 ts Dry mustard Place plastic colander in a 2-quart microwave-safe casserole. Combine onion, green pepper, and crumbled ground beef in colander. Microwave (high or 100% power) for 6 minutes, stirring once halfway through cooking. Remove colander and pour off drippings. Turn meat mixture into casserole. Add tomato sauce, tomatoes, beans, salt, chili powder, black pepper, and mustard. Cover. Microwave (high or 100% power) for 10-12 minutes, stirring halfway through cooking. Rest, covered, for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili #2 Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 1 1/2 lb Ground beef, chicken, or -pinto beans -turkey 1 Chopped onion 2 c Water 1 Bunch sliced green onions 1 tb Chili powder 1 1/2 c Grated natural sharp 1 tb Curry powder -cheese, or mild cheddar 3 Diced tomatoes -cheese 4 c Cooked kidney beans or In a frying pan, saute meat until lightly browned. POur off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir inonions. Ladle into serving bowls and sprinkle on cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili #3 Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 1 tb Vegetable oil 1 ts Oregano 1 1/2 c Chopped onion Bay leaf 1 c Chopped green pepper 1/2 ts Black pepper 1 1/4 lb Ground veal, beef, pork 4 c Canned tomatoes 1 1/2 tb Minced garlic 1 tb Red wine vinegar 3 tb Chili powder 1/4 ts Red hot pepper flake 1 ts Ground cumin Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. STir to blend. Add the bay leaf, pepper, tomatoes, vinegar and crushed hot pepper. Bring to a boil and cook for 1 hour, stirring occasionally. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili #4 Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 1 lb Ground round 1/4 c Catsup 3/4 c Water 1/2 ts Chili powder 1 sm Chopped onion Salt and pepper to taste Mix all ingredients well. Place in a crockpot or slow cooker. Cook for 4 hours, stirring often until done. A condiment for hot dogs or hamburgers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili #5 Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 1 1/2 c Bacon/small ham chunks 2 c Potato puree -fried crisp 2 c Michigan dry wine 2 qt Tomato sauce 2 tb Dried parsley 1 sm Chopped onion 1 tb Thyme 5 md Chopped shallots 1 tb Oregano 1 c Fresh diced artichokes 3 tb Chili powder 1 cn (15-oz) kidney beans opt 4 tb Maple syrup Combine bacon, tomato sauce, onion, shallots, artichokes, beans, potato puree, wine, parsley, thyme, oregano, chili and maple syrup in a pot. Heat to boiling, then simmer for 45 minutes to 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Strata Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 1 Egg slightly beaten 3/4 c Chopped green pepper 3/4 c Water 1/2 c Chopped onion 1 12-oz pkg corn chips 2 c (8-oz) shredded cheddar 2 15 1/2-oz cans Armor Stat -cheese -Chili with beans 4 c Chopped lettuce 1 20-oz can enchilada sauce 2 c Chopped tomatoes Heat oven to 350 degrees. Mix egg and water. Crush 4 c corn chip to make 2 c crushed chips. Add egg mixture to crushed chips, spread in lightly greased 13 x 9-inch baking dish. Combine chili, 1 c enchilada sauce, green pepper and onion; spread over corn chips in casserole. Bake at 350 degrees, 35 minutes. Top with cheese and remaining whole corn chips; bake 5 minutes. Top with lettuce and tomatoes. Serve with sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Verde Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 4 ea Pork steaks 1/2 ts Red pepper 1 Chopped onion 1/2 ts Oregano 5 tb Flour 2/3 ts Ground cumin 4 c Water 2 7-oz cans whole green 1/4 ts Garlic -chilies Cut fat off steaks. Cut steaks into bite size pieces. Fry until well done. Remov meat and cook onion until tender. Remove onion. Make gravy with drippings and flour and water. Chop green chilies. Return meat and onion to gravy with all other ingredients, simmer. Add 2-3 hot fresno chilies if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilled Berry Soup Categories: Microwave, Soups/stews Yield: 6 servings 1 pt Fresh/thawed frozen 1/2 c + 1 tb dairy -blueberries picked over -sour cream divided -rinsed and drained 2 tb Sugar 1 c Orange juice 1/4 ts Ground nutmeg In blender container, puree blueberries, orange juice, 1/2 c sour cream, sugar and nutmeg, until smooth. If desired, strain through fine mesh sieve. To serve, pour into bowls. Place remaining 1 tablespooon sour cream in small plastic storage bag; with scissor, snip tiny hole in one corner. Squeeze sour cream in circular pattern over soup; outline stem and petals. Pull wooden pick through sour cream to make petal design. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilled Cantaloupe Soup Categories: Microwave, Soups/stews Yield: 6 servings 1 Cubed ripe cantaloupe -lemon juice Orange juice to cover Ground cinnamon or curry Squeeze out two of -powder to taste Simmer the cantaloupe and ornage juice ina non-reactive pan until the cantaloupe is tender. Ouree until smooth in a food processor or blender. Flavor with lemon juice and cinnamon or curry powder to taste. CHill and serve as a first course, garnished with a dollop of yogurt, chopped melon, a mint leaf or a cinnamon stick. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilled Strawberry Soup Categories: Microwave, Soups/stews Yield: 6 servings 2 pt Fresh strawberries 1/2 c Sugar 1/2 ts Instant tapioca 1 ts Grated lemon rind 1 c Orange juice 1 c Buttermilk 1 tb Lemon juice 1 Thin sliced lime Dash of cinnamon Additional sliced Dash of allspice -strawberries Process strawberries in blender or food processor until strawberries are pureed. In medium saucepan, combine pureed strawberries, tapioca, orange juice, lemon juice, cinnamon and allspice. Bring to a boil, stirring constantly with a wire whisk. Reduce heat and simmer uncovered over moderate heat until mixture is thickened. The time varies, it may take 1 hour. Stir frequently. Remove from heat. Add sugar and stir until sugar dissolves. Refrigerate mixture until well chilled. Add lemon rind and buttermilk. Mix well with wire whisk. Serve soup garnished with lime slices ans sliced strawberries. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Oyster Stew Categories: Fish/sea, Oriental, Microwave, Soups/stews Yield: 4 servings 1 cn (10-3/4 ounces) condensed 2 c Chopped chinese cabbage -Chicken broth 8 Ounces sliced mushrooms 1 Soup can water -(about 2-1/2 cups) 2 tb Soy sauce 1/2 c Bean sprouts 1/4 ts Grated gingerroot 4 Green onions (with tops), cu 1 pn Shucked large oysters, -Into 1-inch pieces -Undrained Heat broth, water, soy sauce and gingerroot to boiling in 3-quart saucepan. Add oysters, cabbage, mushrooms and bean sprouts. Heat to boiling reduce heat. Cover and simmer about 2 minutes or until cabbage is c Ladle stew into bowls and garnish with green onions. 4 SERVINGS; 135 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chive Vichyssoise Categories: Soups/stews, Vegetables, Microwave Yield: 6 servings 1 tb Unsalted margarine 1 3/4 c Low salt chicken broth 1 md Yellow chopped onion 1 c Buttermilk 1 md Chopped leek 1 tb Minced fresh/freeze 1 md Chopped stalk celery -dried chives 2 md All purpose potatoes 2 ts Lemon juice -(about 1/2 lb) peeled and 1/4 ts Hot red pepper sauce -diced In a large heavy saucepan melt the margarine over moderate heat. Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6-8 minutes> Do not brown. Add the potatoes, stir in the chicken broth and bring to a boil. Reduce to simmer and cook until the potatoes are tender, about 20 minutes. In blender or food processor, puree the soup in 2 or 3 batches, whirling each batch about 30 seconds. Stir in the buttermilk, chives, lemon juice and red pepper sauce. Cover the soup and refrigerate at least 2 hours before serving. Thin with additional cold buttermilk if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunky Avocado Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1 ea Pared small cucumber 1/8 ts Ground cumin -seeded and chopped 2 tb Lemon juice 1 cn (7-oz) corn kernels drained 2 ea Avocados (1-lb) pared halved 1 ea Chopped tomato -and pitted 1 ea Seeded and minced jalapeno 1 1/2 c Milk -pepper 1 c Chicken broth 2 tb Chopped cilantro In 6 cup serving bowl place first 7 ingredients. In food processor, rpocess avocados, milk and broth until smooth. Pour into bowl. Press plastic wrap against top of soup; chill at least 2 hours. Soup will discolor upon exposure to air. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cincinnati Chili Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 1 qt Beef broth 1/4 ts Ground cloves 2 lb Ground beef 1/4 ts Ground allspice 4 tb Chili powder Dash of cayenne pepper 1 Clove minced garlic 1 Bay leaf 1/4 c Onion flakes 2 tb Vinegar 1 ts Ground cinnamon 1/2 oz (1/2 square) unsweetened 1 ts Groun cumin -chocolate 1/2 ts Salt In large saucepan bring beef broth to boil. Gradually add ground beef to broth, separating meat into small pieces. Cover, simmer, for 30 minutes. Then mix in chili powder, garlic, onion flakes, spices, and tomato sauce, vinegar, and chocolate and bring to boil. Simmer,covered, 1 hour, stirring occasionally. Refrigerate overnight and skim off fat. Reheat and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cincinnati 5-Way Chili Categories: Soups/stews, Chili Yield: 10 servings 2 tb Butter 1 1/2 ts Salt 2 lb Ground beef 2 ts Pure ground red chile 6 Bay leaves 1 ts Ground cumin 1 lg Onion; finely chopped 1/2 ts Dried oregano 6 md Garlic cloves -(preferably Mexican) - finely chopped 6 oz Tomato paste 1 ts Cinnamon 6 c Water 2 ts Allspice 16 oz Kidney beans; drained 4 ts Vinegar 1/2 lb Vermicelli; cooked 1 ts Dried whole red pepper 1/2 c Cheddar cheese, grated -(crushed) 1 sm Onion; finely chopped HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in all the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Chowder #1 Categories: Soups/stews, Fish/sea, Microwave Yield: 6 servings 1 c Chopped onion 3/4 c Butter/margarine 1 c Chopped celery 3/4 c Flour 2 c Chopped potatoes 1 qt Half and half 2 cn Minced clams Salt and pepper 1 tb Applecider vinegar Pour clam juice and vinegar over vegetables, add water just to cover. Simmer 30 minutes. Melt butter, blend in flour, cook 1 minute, then add half and half. Cook until smooth and thick. Add 1/2 ts salt and pepper to taste/ Last add vegetables and clams, cook in crock pot at least 1 hour until flavor is through. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Classic Onion Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 2 ea Large thinly sliced sweet 1/2 ts Salt -onion 1/2 ts Paprika 4 tb Butter 1/2 ts Ground black pepper 4 cn (14 1/2-oz ea) beef broth Toasted french bread 1 c Water 1/2 c Grated parmesan cheese 1/4 c Dry red wine 3 ea Sprig parsley & 1 bay leaf 1 ts Worcestershire sauce In a large pan or in the bottom of a stock pot, saute onions in butter until soft and golden, about 15 minutes. Add beef broth, water, wine, worcestershire sauce, salt, paprika, pepper, bay leaf and parsley. Bring to a boil, then simmer about 1 hour. Remove bay leaf and parsley. Pour into ovenproof bowls. Top with slices of toasted bread which have been sprinkled with cheese. Set in 450 degreeoven for 10 minutes, or until cheese is bubbly and melted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cock-A-Leekie Soup Categories: Soups/stews Yield: 8 servings 4 ea Parsley sprigs 7 ea Leeks 1 ea Thyme sprigs 2 ea Celery stalks 1 ea Bay leaves 1 ts Salt 1 ea Peppercorns 1 tb Parsley, chopped 4 lb Chicken, raw 1/2 c Pearl barley 10 c Water Pearl barley refers to whole kernel barley, not a quick cooking variety. Pearl barley is available in most grocery stores. Tie parsley, thyme, bay leaf, and peppercorns in a piece of cheesecloth. Thoroughly wash leeks, then cut white and 2" of green stems into 1/2" slices. Chop celery stalks. Cover chicken with water in large pan. Bring to boil over high heat. Skim off any scum that rises to the surface. Add leeks, celery, barley, bouquet garni, and salt, and reduce heat to low. Partly cover pan and simmer 1-1/2 to 2 hours until meat falls off bone. Remove pan from heat and transfer chicken to a cutting board or platter. Cool slightly. Skim fat off cooking liquid. Remove and discard bouquet garni. Carefully detatch chicken meat; discard skin and bones. Shred meat and return to soup. Simmer over medium heat for 5 minutes to reheat thoroughly. Sprinkle parsley over soup and serve at once. Per serving: 278 cal, 8 gm fat, 94 mg cholesterol, 402 mg sodium Submitted By SYLVIA STEIGER On THU, 10-07-93 (17:51) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Corn and Tomato Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 3 c Chicken stock/broth 1 ea Bay leaf 1 1/2 c Peeled, seeded, chopped Salt to taste -tomatoes Pepper to taste 1 md Chopped onion 1 pn Sugar Combine all ingredients in a saucapan and bring to a boil, lower heat and simmer, partially covered for 20 minutes. Cool slightly, then puree in a blender. You may have to do it in two batches. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Salad Categories: Soups/stews, Vegetables, Microwave Yield: 6 servings 2 c Frozen whole kernel corn 1 ts Sugar -thawed and drained 1/4 ts Dried oregano 2 tb Chopped onion Salt and pepper to taste 1 tb Cider vinegar 1/4 c Shredded carrot in 2-quart saucepan, over low heat, combine all ingredients except carrot. Cook about 5 minutes until sugar is dissolved. Add carrot; cool, then chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Broccoli Soup #2 Categories: Vegetarian, Soups/stews Yield: 12 servings 1 Bunch broccoli 16 oz Sour cream 1 Vegetable bouillon cube 1 lb Cheddar cheese, grated 1/2 c Butter 6 c Water 1/8 c Soy sauce 1 c Cashews, ground 3/4 lb Swiss cheese, grated Saute broccoli in butter for 10 minutes. Using blender combine all of the ingredients together. As blender fills, transfer liquid to soup pot and simmer for 20 to 30 minutes. Good with muffins or corn bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Brie and Leek Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1/2 c (1 stick) unsalted butter 4 c Half-and-half 8 lg Leeks (white parts only) 1 1/2 lb Brie well chilled cut in 4 c Or more unsalted chicken -small cubes without rinds -stock 2 tb Snipped fresh chives 1/2 c All purpose flour Salt and fresh ground pepper Melt 1/4 c butter (1/2 stick) in large skillet over medium heat. Add leeks and cook until translucent, stirring frequently, about 5 minutes. Add stock and bring to boil. Reduce heat and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter (1/4 c ) in large saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half, 1 c at a time; whisk until smooth. Add 1/4 c cheese and blend until smooth/ Add remaining cheeese, 1/4 c at a time; blend until smooth and melted. Mix in leek puree. Thin with more stock if desired. Ladle into bowls and garnish with freshly ground pepper and chives. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Broccoli Soup #1 Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1 ea Bunch broccoli 1 ea Vegetable bouillon cube 1/2 c Butter 1/8 c Soy sauce 3/4 lb Grated swiss cheese 16 oz Sour cream 1 lb Grated cheddar cheese 6 c Water 1 c Ground cashews Saute broccoli in butter for 10 minutes. Using blender combine all of the ingredients together. As blender fills, transfer liquid to soup pot and simmer for 20-30 minutes. Good with muffins or corn bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Broccoli Soup #3 Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 2 tb Butter/margarine 2 c Beef bouillon 1/4 c Chopped fresh onion 3/4 c Light cream 1 ea Chopped rib celery 2 tb Chopped scallions 1 1/2 lb Broccoli Melt butter in saucepan; add onion and celery and cook until tender. Wash and trim broccoli; cut into small pieces. In a large saucepan, add broccoli and bouillon. Bring to a boil; cover and cook over medium heat for 20 minutes. Stir in onion and celery. Puree 2-3 batches in blender or food processor. Return to saucepan, add cream and cook 2 minutes until thickened. Garnish with chopped scallions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Mushroom Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1 lb Fresh mushrooms -instant bouillon or 6 cubes 1/4 c Margarine/butter 3 c Water 1/2 c Chopped onion 1/4 c Flour 1/8 ts Pepper 2 c Light cream/milk 2 tb Chicken flavor 1/4 ts Ground nutmeg In large pan combine mushrooms, onion, water, nutmeg and bouillon. Bring to boil; reduce heat and simmer 15 minutes or until mushrooms are tender. Stir to break un mushrooms. In blender, blend 1/3 mixture at a time, blend until smooth. Return to saucepan. Set aside. In medium pan melt butter; stir in flour and pepper until smooth. Stir in cream - cook and stir until thickened. Add to broccoli mixture. Heat thoroughly. Do not boil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Ruben Soup Categories: Soups/stews Yield: 1 servings 1/2 c Beef stock -Corned beef 1/2 c Chicken stock 1 c Chopped Swiss cheese 1/4 c Chopped coarse celery 3/4 c Sauerkraut drained and 1/4 c Coarse chopped onion -Rinsed 1/4 c Chopped green pepper 1/4 c (1/2 stick) butter 1 tb Cornstarch dissolved 2 c Half and half -In 2 Tb water Chopped fresh chives for 1 c (1/4 lb) coarse chopped -Garnish Combine beef and chicken stock, celery, onion and green pepper in large saucepan and bring to boil over high heat. Reduce heat and simmer until vegetables are crispy tender, about 5 minutes. Add dissolved cornstarch and continue cooking until soup thickens. Remove from heat and stir in corned beef, Swiss cheese and sauerkraut, blending well. Melt butter in large double boiler over medium heat. Stir in half and half. Add soup and blend until smooth. Heat through, but do not boil. Garnish with chives. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Zucchini Soup Categories: Soups/stews Yield: 6 servings 1 lg Onion, chopped 1/4 ts Thyme leaves 1/4 c Butter Salt 3 c Chicken broth Pepper 6 md Zucchini, diced 1 1/2 c Half-and-half 1 tb Parsley, chopped 1 c Dry white wine Saute onion in butter until soft. Add broth, zucchini, parsley, thyme, salt and pepper. Simmer 10 minutes, or until zucchini is softened. Puree in blender. Return to pan, add half-and-half and wine and heat through. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Potato Soup Categories: Soups/stews Yield: 4 servings 4 tb Unsalted butter 1 sm Bay leaf 2 Onions, chopped 5 Sprigs parsley tied 1 Leek, white part only, -Together with -Thinly sliced -Kitchen string 3 Ribs celery, diced 1 ts Worchestershire sauce 4 Waxy boiling potatoes, 3/4 c Heavy cream -Peeled and diced Salt 1 ts Sweet paprika Freshly ground black pepper 6 c Chicken broth 1 tb Minced fresh parsley leaves 1/2 ts Dried thyme -(optional) Place the butter and onion in a large soup kettle, set over low heat and cook until onions have softened, about 5 t 8 minutes. Increase the heat to medium, add the leek and stir-cook 1 minute. Add the potatoes and paprika; stir-cook 30 seconds. Stir in the broth, thyme, herb bundle, and Worchestershire sauce. Bring the soup base to a boil, then cover and simmer 50 minutes, or until the potatoes are tender. Scoop out about 1 cup of the vegetables and mash them; then return them to the pot. Discard the herb bundle. (The soup may be prepared in advance up to this point.) Stir in the heavy cream, season with salt and pepper to taste, and let the soup cook without simmering until hot throughout. Sprinkle with fresh parsley and serve immediately. SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by: Fred Peters Originally from: Washington Post, January 11, 1989 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Tomato Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 2 tb Reduced calorie 1 sm Boiling potato peeled and -margarine -thin sliced 1 lg Thin sliced peeled onion 2 tb Chopped fresh basil 1 ea Chopped carrot -leaves or 2 ts dried 2 ea Clove garlic peeled coarsely -basil -chopped 1/4 ts Nutmeg 1 cn (28-oz) peeled italian plum Salt to taste -tomatoes 1 c Milk 3 c Defatted chicken broth Melt margarine in a soup pot over low heat. Add onion,c arot and garlic. Cook, covered, for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warn through over very low heat. Do not boil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creasm of Ruben Soup Categories: Meats, Microwave, Soups/stews Yield: 6 servings 1/2 c Beef stock -corned beef 1/2 c Chicken stock 1 c Chopped swiss cheese 1/4 c Chopped coarse celery 3/4 c Sauerkraut drained and 1/4 c Coarse chopped onion -rinsed 1/4 c Chopped green pepper 1/4 c (1/2 stick) butter 1 tb Cornstarch dissolved 2 c Half and half -in 2 tb water Chopped fresh chives for 1 c (1/4 lb) coarse chopped -garnish Combine beef and chicken stock, celery, onion and green pepper in large saucepan and bring to boil over high heat. Reduce heat and simmer until vegetables are crispy tender, about 5 minutes. Add dissolved cornstarch and continue cooking until soup thickens. Remove from heat and stir in corned beef, swiss cheese and sauerkraut, blending well. Melt butter in large double boiler over medium heat. STir in half and half. Add soup and blend until smooth. Heat through, but do not boil. Garnish with chives. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creole Bouillabaisse Categories: Soups/stews, Fish/sea Yield: 8 servings 1 lb Fresh fish fillets * 1 cn (1lb 12oz) tomatoes # 1/2 pt Fresh oysters 1/2 c Dry white wine 1/2 lb Fresh rock shrimp ** 2 tb Chopped parsley 1/2 c Margarine *** 1 tb Lemon juice 1/4 c Flour 1 Bay leaf 1 c Chopped onion 1/2 ts Salt 1/2 c Chopped celery 1/4 ts Cayenne pepper 1 Clove garlic 1/4 ts Saffron (optional) 2 cn (13oz ea) chicken broth * cut in 1 1/2 inch chunks ** or other shrimp, peeled and deveined *** or butter or cooking oil # undrained, cut up ========================================================================== In a large boiler pot over medium heat, melt margarine. To prepare roux, slowly blend in flour and stir constantly until mixture is light brown. Add onion, celery and garlic and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add shrimp and cook for 5 minutes more or until all seafood is done. Marine Advisory Service - Texas A&M University Note: This soup is very good made with fish fillets only. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Hungarian Goulash Categories: Soups/stews, Beef Yield: 6 servings 2 lb Round steaks, cut in 1/2" 1/2 ts Pepper -cubes 1 1/2 ts Paprika 1 c Chopped onion 1/4 ts Dried thyme, crushed 1 Clove garlic, minced 1 (14 1/2 oz) can tomatoes 2 tb Flour 1 c Sour cream 1 ts Salt Noodles SOURCE: National Cooking Echo 05/22/90 Contributed to the echo by: Ellen Cleary Originally from: Tiffany Hall Hungarian Goulash -- Crockpot (Tiffany Hall) Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on Low 8-10 hours. Add sour cream 30 minutes before serving, and stir in thoroughly. (High: 4-5 hours, stirring ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Hodge Podge Soup Categories: Meats, Microwave, Soups/stews Yield: 6 servings 1 lb Hamburger 1 cn (16-oz) mixed vegetables 1 Chopped onion 1 cn (16-oz) kidney beans Salt and pepper 1 Box (14.75-oz) spaghetti 1 cn (10.75-oz) tomato soup Brown hamburger and onions. Drain excess grease. Add tomato soup and half a can of water. Stir in vegetables. Run knife through spaghetti to cut strands. Add to soup mixture. Bring to boil, simmer 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fast and Creamy Vegetable Soup Categories: Vegetables, Soups/stews Yield: 4 servings 10 oz Frozen mixed vegetables 2 ts Chicken bouillon granules - (1 package) 2 ts Salt 3 c Milk 1/4 c Celery, finely diced 2 c Water 1 1/3 c Instant mashed potatoes 2 tb Instant minced onion Cook vegetables according to package directions; drain and reserve. Heat to boiling in large saucepan milk, water, minced onion, bouillon granules, salt and celery. Remove from heat. Stir in instant mashed potatoes. Heat to boiling, stirring constantly. Donna Lou Morgan (c) Salt Lake Tribune, March 10, 1993. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Favorite Chili Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 2 lb Ground beef 1 12-oz can beer 1 c Chopped onion 1 c Shredded sharp cheesar 1 Chopped green pepper -cheese 1 Minced clove garlic 1 pk Carrol shelby texas brand 1 15-oz can tomato sauce -chili mix Brown meat; drain. Add onions, pepper and garlic; cook until vegetables are tender. Add tomato sauce and 1 c beer. Add large spice packet, salt and cayenne pepper to taste; mix well. Bring to a boil; reduce heat. Simmer 15 minutes. Gradually add remaining beer to masa flour packet, stirring until well blended. Add to meat mixture, simmer 5 minutes. Serve with cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fihserman's Chowder Categories: Soups/stews, Fish/sea, Microwave Yield: 6 servings 1/4 lb Bacon cut in small pieces 1 ts Salt 1 ts Paprika 1/2 ts Pepper 1/2 c Chopped onion 1 Bay leaf 1 c Diced raw potato 1/2 ts Thyme 1 cn (6.5-oz) chopped clams 2 1/2 c Skim milk -with liquid 1/3 c Instant mashed 1/4 c White wine -potatoes to thicken 1 c Crab legs/imitation crab Any other shellfish you 1 c Shrimp -like 1 c Scallops halved/quartered In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fire Stew Categories: Spices/etc., Soups/stews Yield: 12 servings 2 1/2 lb Sugar-cured ham 1 lb Kidney Beans 6 oz Dr. Schnitzel's hot sauce 4 oz Tabasco Sauce 4 oz Scotch Bonnet pepper sauce Water 1 lb Lentils Put the ham, lentils and beans in enough water to cover. Cook until beans are done. Put in all hot sauces. Cook several more hours, until the flavor is all through the ham, which is thoroughly broken apart. Serve with something cold to drink. It's great for your sinuses. I just threw this together because I was feeling reckless, but the taste was wonderful, and the stuff freezes well, too. Both Dr. Schnitzel's and the Scotch Bonnet pepper sauce are habañero sauces, which I think accounts for the wonderful flavor (as well as the heat.) Tabasco alone would work, if you used a *lot*, but the flavor wouldn't be as good, I think. Happy sweating! Recipe by Brian H. Groover. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frankfuter Bohnensuppe (Bean Soup with Frankfurters) Categories: German, Soups/stews Yield: 4 servings 1 lb Navy Beans; Dried 2 Onions; Small, Chopped 8 c Water 1 ts Salt 3 c Beef Broth 1/4 ts Pepper; White 1 Carrot; Chopped 6 Frankfurters, Sliced * 1 Celery Stalk; Chopped 2 tb Parsley; Chopped 4 Bacon; Strips, Cubed * Note: Use the real Frankfurters in this recipe and not the hot dogs! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Minestrone Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 3/4 c Microwave spirals 1 c Hot water -uncooked 1/4 ts Dried marjoram 1 2/3 c (14-oz) ready to serve -leaves -beef broth 1/4 ts Dried thyme 2 c Finely chopped vegetables Grated romano cheese -broccoli, cauliflower, -optional -tomato etc In 2 quart microwave safe casserole, combine all ingredients except cheese. Cover; microwave at high 11-13 minutes, stirring once, or until pasta is tender. Serve in bowls sprinkled with cheese, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gai Tom Kha - Chicken and Galanga Soup. Categories: Poultry, Soups/stews, Spices/etc., Thai Yield: 1 servings 1 md Chicken. 3 tb Lime Juice. 8 c Coconut Milk. * 1 tb Sugar. 1 c Galanga, Sliced Thin. Cilantro, Chopped. 1/4 c Fish Sauce. Thai Hot Chilli Peppers. * Either use canned coconut milk or use 2-1/4 pounds of grated coconut (fresh) with 7 cups of hot water to make the required amount of coconut milk. Debone the chicken, and cut up the meat into bite size pieces. Cut up the bones into chunks. Simmer the chicken bone in coconut milk over low to medium heat for approximately 1/2 hour. Remove the bones and add the cut up chicken meat and sliced galanga. Place the lid back on the pot and continue to simmer over low heat for another 20 minutes. Remove from heat and season to tastes with fish sauce, lime juice, and sugar. Serve with chopped cilantro and crushed hot peppers sprinkled on top. Translated by Padej Gajajiva from "Ratanakosin Dishes - 1982", Momluang Terb Xoomsai. Submitted By PAD GAJAJIVA On MON, 11-08-93 (03:32) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garbanzo Soup Categories: Vegetables, Soups/stews Yield: 4 servings 3 tb Butter 1/4 ts Garlic salt 1/4 c Minced onion 1/4 ts Dried mint leaves 3 c Water 1/8 ts Black pepper 1 cn (15 oz) garbanzo or 1/4 c Macaroni, uncooked -chickpeas, drained Grated parmesan cheese 2 Beef bouillon cubes Minced parsley for garnish 1/4 ts Salt In a 2-quart saucepan, melt butter over medium heat. Saute onion until golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and garnished with minced parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gazpacho De Los Angeles Categories: Soups/stews Yield: 6 servings 46 oz Canned tomato juice 1/2 ts Minced garlic 1 Green bell pepper; minced 1 tb Olive oil 1 sm Onion; minced 1 tb Chopped chives 1 Cucumber; peeled & minced 2 dr Hot pepper sauce 2 Canned green chiles; minced MSG (optional) 1 tb Worcestershire sauce Salt, white pepper 1 ts Seasoning blend Lemon wedges Combine tomato juice, green pepper, onion, cucumber, chiles, Worcestershire, seasoning blend, garlic, olive oil, chives and hot pepper sauce. Season to taste with MSG, salt and white pepper. Chill thoroughly. Serve with lemon wedges. Note: For smooth gazpacho served with vegetable garnishes, blend tomato mixture in blender container until smooth. Serve with additional diced cucumber, green pepper and croutons on side. Makes 6 to 8 servings Created by: Velvet Turtle, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Cream Potato Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1 1/2 c Boiling water 1/2 lb Chopped velveeta cheese 3 c Diced potatoes 1/2 ts Salt 1/2 c Chopped celery 1 ts Parsley flakes 1/4 c Chopped onion 1 ea Cube chicken bouillon 2 tb Flour Dash pepper 2 c Milk Add water to potatoes, celery, onions, parsley, seasonings, and bouillon cube. Cover and cook till tender. Blend flour and a small amount of milk and then stir into the vegetable mixture. Add remaining milk and cook until thickened. Add velveeta cheese and stir till melted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Graesht Mehl Grumbara Supp Categories: Soups/stews Yield: 4 servings 6 md Potatoes 3 c Milk 3 tb Flour Salt 3 c Water Pepper 3 tb Butter Parsley Contributed to the echo by: George Hogg Originally from: "Food that Really Schmecks" GRAESHT MEHL GRUMBARA SUPP (Brown Flour Potato Soup) -- a real Old Mennonite Soup. Pell and cut the potatoes in slices. Boil them in salted water until tender. Add the milk and let simmer. Meanwhile brown the flour in the melted butter, stirring all the time at low heat; add it to the soup, keep stirring till the mixture thickens. Sprinkle with parsley and pepper and serve with buttered crumbs, or squares of fried bread, or pretzels on top. You might boil some sliced onion with the potatoes, if you like. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grunkohlsuppe (Kale and Potato Soup) Categories: German, Soups/stews Yield: 6 servings 4 Potatoes; Medium 1/2 ts Pepper 2 tb Vegetable Oil 2 lb Kale; fresh 8 c Water 1/2 lb Garlic Sausage; * 1 ts Salt * Garlic Sausage should be the smoked kind, cooked and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham & Potato Cheddar Chowder Categories: Soups/stews, Vegetables, Microwave, Pork/ham Yield: 6 servings 1 ea Chopped large onion 1 c Milk 1/2 c Chopped red/green pepper 1 ea Container (10.5-oz) cheese 1/2 lb Ham diced -snack cold pack product 2 tb Margarine 1/2 ts Ground white pepper 4 md Potatoes peeled diced Parsley 1 cn (13.75-oz) chicken broth Saute first 3 ingredients in margarine in saucepan. Add potatoes and broth. Bring to a boil; reduce heat. COver; simmer 15 minutes or until potatoes are tender. Stir in milk, cheese snack, and pepper/ Cook over low heat until cheese snack is melted and chowder is hot, stirring occasionally. Sprinkle with parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Harvest Bowl Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1 tb Olive oil -salt added V8 vegetable 2 c Chopped onion -juice 1 1/2 c Thinly sliced carrots 1/4 lb Green beans cut into 1 c Thinly sliced celery -pieces 4 md Cloves garlic; minced 1 ea Bay leaf 2 ts Dried italian crushed 1/8 ts Pepper -seasoning 2 cn (16-oz each) red/white 3 cn (14.5-oz) swanson natural -kidney beans rinsed and -goodness 1/3 less salt -drained -chicken broth 2 c Coarsely chopped yellow 3 c V8 vegetable juice or no -squash In 6 quart dutch oven over medium heat, in hot oil, cook onions, carrots and celery with garlic and italian seasoning until vegetables are tender. STir in remaining ingredients except kidney beans and squash. Heat to boiling. Reduce heat to very low; simmer 30 minutes. Add kidney beans and squash, cook 5 minutes more or until squash is tender. Remove bay leaf. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Potato Soup Categories: Soups/stews Yield: 8 servings 6 md Potatoes, peeled and sliced 6 tb Butter or margarine 2 Carrots, diced 6 tb All-purpose flour 6 Celery stalks, diced 1 ts Salt 2 qt Water 1/2 ts Pepper 1 Onion, chopped 1 1/2 c Milk In a large kettle, cook potatoes, carrots, and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Source: Taste of Home magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Vegetable Barley Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1/2 lb Lean ground beef 1/2 c Sliced celery 1/2 c Chopped onion 1/2 c Sliced carrots 1 ea Clove garlic; minced 2 ea Beef bouillon cubes 7 c Water 1/2 ts Crushed basil 1 cn (14.5-oz) unsalted whole 1 ea Bay leaf -tomatoes undrained cut 1 pk (9-oz) frozen mixed -into pieces -vegetables 1/2 c Md barley In 4 quart saucepan or dutch oven, brown meat. Add onion and garlic; cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herb and Egg Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 3 pt Chicken stock 2 tb Chopped italian 1 tb Butter -parsley 2 tb Fresh chopped mint 2 ea Eggs 3 tb Fresh chopped basil Salt and pepper to taste 1 tb Chopped coriander Parmesan cheese Boil the stock. Add the butter, mint, basil, coriander and parsley and cook 5 minutes. Beat the eggs with the salt and pepper. POur mixture slowly into the boiling broth, mixing with a wire whip so that the egg does not coagulate into one lump. The soup will be thick and very flavorful. When serving, add parmesan cheese to taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Pumpkin Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 4 c Broth 2 tb Molasses 1 ea Cube bouillon 1 tb Butter 4 lb Fresh pumpkin, peeled, 1/8 ts Ground ginger -seeded, cooked 1/4 ts Nutmeg 2 c Water 1/2 c Fresh parsley, chopped 2 c Half & half Chopped mint for garnish Make broth with bouillon. Cut pumpkin into 1" cubes and place in broth. Simmer for 5 minutes, then puree in blender. Return puree to heat; add half & half and molasses. Add butter, ginger and nutmeg; simmer 10 minutes. Add parsley; simmer 10 minutes more. Serve with fresh chopped mint on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hungarian Goulash Soup with Spaetzle Categories: Soups/stews Yield: 6 servings 1 1/2 lb Beef For Stew, Cut Into 1 tb Paprika (Less If Using -1/2-inch Cubes. -Hungarian Paprika) 1 tb Shortening Or Vegetable Oil 1 tb Tomato Sauce Or Ketchup 1 lg Onion, Chopped 1 ts Salt 1 qt Water 1/2 ts Caraway Seed (Optional) 3/4 c Grated Potato (About 1 1/4 ts Crushed Thyme -Large) Pinch Of Red Pepper ----------------------------------SPAETZLE---------------------------------- 2 c Unbleached All Purpose 1 lg Egg -Flour 1/2 c Water 1 ts Salt Brown the meat in the shortening in a large saucepan. Add the onion and cook until the onion is tender. Add the water, grated potato and seasonings. Bring to a boil and simmer, covered, until the meat is tender. Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir in the egg. Gradually add the water until the dough is stiff but smooth. Place on a wet cutting board; flatten. With a wet knife, scrape small pieces of dough off and drop into boiling salted water. Cook one layer of spaetzle at a time; boiling gently 5 to 8 minutes or until done. Remove with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or Tomato soups. It may also be served as a side dish, either tossed with hot melted butter or sauteed in butter. For variety sprinkle with toasted bread crumbs or grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The Culinary Arts Institute ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ichiban Dashi ( Basic Soup Stock) Categories: Oriental, Soups/stews Yield: 1 servings 4 pt Cold Water 3 Inch Square Kombu 1/2 oz Katsuobushi Pour 4 pints of cold water into lg saucepan and bring it to boil. Drop in Kombu, and bring just to boil again, then remove the Kombu and set aside. Stir in the Katsuobushi and turn off heat. Let rest for 2 minutes, then skim off scum. Strain out Katsuobushi. Set both aside. The Stock may be used immediately or can be used up to 8 hours later. Can be kept in fridge for up to 2 days. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Lentil Minestrone Soup Categories: Vegetables, Microwave, Soups/stews, Italian Yield: 6 servings 2 c Dried lentils -ts dried oregano and 1/2 12 c Divided cold water -ts basil 6 oz Can tomato paste 1 ts Garlic salt 3 ea Minced celery ribs Pepper to taste 1 c Coarsely chopped cabbage Pinch of hot pepper flakes 1 c Sliced mushrooms 6 tb Grated parmesan 1 ea Chopped onion -cheese 1 ts Italian herbs OR 1/2 Soak lentils overnight in 6 c water; drain, discard water. Combine lentils with remaining 6 c water. Heat to boiling. Stir in remaining ingredients, except cheese. Cover and simmer for 45 minutes. Serve sprinkled with parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kang Cheud Tang-Ran Sodsai - Stuffed Zucchini Soup. Categories: Pork/ham, Poultry, Thai, Soups/stews Yield: 6 servings 3 Zucchini, Medium Size. Ground White Peppers. 1 1/2 c Lean Ground Pork or Chicken. 2 tb Cilantro, chopped. 2 Eggs, lightly beaten. 6 c Chicken or Pork Stock. 2 tb Fish Sauce. Peel zucchini and cut into approximately 1-1/2" lengths. Make the lengths of zucchini into cups by scooping out the seeds in the center, but leaving small amount to form the bottom of the cup. You may need more or less zucchini than the amount given, depending on the size. In a bowl, mix the ground pork or chicken with fish sauce, eggs, ground white peppers, and cilantro. Fill the zucchini cups with the mixture, and overfill slightly to make a small mound. Cook the filled zucchini cups by steaming for about 1/2 hour. Bring the chicken or pork stock to a boil, and season to taste. Place the precooked zucchini cups into a serving tureen, pour the boiling stock over them, and serve. Translated by Padej Gajajiva from "Rattanakosin Dishes, 1982", Momluang Terb Xoomsai. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ken's Hot-And-Sour Soup Categories: Oriental, Soups/stews Yield: 4 servings 3 oz Lean boneless pork -=OR=- Cider Vinegar 1 oz Dried Chinese mushrooms 1/2 ts White pepper 1 oz Bean thread noodles 2 tb Dark soy sauce 10 oz Fresh bean curd 1 tb Cornstarch; blended with 2 sm Eggs 1 tb Water 1 ts Sesame oil 2 tb Finely chopped scallions 1 qt Chicken stock 2 tb Finely chopped cilantro 2 ts Sugar 1 ts Sesame oil 3 tb Chinese red vinegar 1 ts Chili oil (optional) CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps. Soak the noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the eggs and sesame oil together in a small bowl. Bring the chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Pour the soup into a large tureen or individual bowls and serve at once. Makes 4 to 6 servings KEN HOM - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kentucky Burgoo Categories: Soups/stews, Beef Yield: 20 servings 3 lb Ready to Cook BroilerChicken 2 lb Beef Shank Cross-cuts 12 c Water 1 tb Salt 1/4 ts Pepper 6 ea Slices Bacon 56 oz (2 cns) Tomatoes 1 c Cubed Peeled Potatoes 2 c Coarsely Chopped Carrots 1 c Chopped Onion 1 c Chopped Celery 1 c Chopped Green Pepper 2 tb Packed Dark Brown Sugar 1/4 ts Crushed Dried Red Pepper 4 ea Whole Cloves 1 ea Clove Garlic, Minced 1 ea Bay Leaf 4 ea Ears Of Fresh Corn 32 oz (2 cns) Butter Beans 10 oz Frozen Cut Okra 2/3 c Unbleached All-purpose Flour In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Crumble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kvas <mint-Flavored Bread Beer Soup> Categories: Russian, Soups/stews, Ethnic, Beverages Yield: 6 servings 1 lb Stale black bread 2 tb Mint leaves, fresh - or - - or - 1 lb Pumpernickel bread, stale 1 tb Dried mint leaves 1 c Sugar 2 tb Active dry yeast 2 tb Raisins 1/4 c Luke warm water **NOTE** Water must be NOT hot as it will kill the yeast. Oven must be preheated to 200 degrees F. Cube bread then spread on a cookie sheet and place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the bread.. Remove from heat, cover with a towel, & allow to sit at room temperature for 8 hours. Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over the cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm place covered by a towel for approx. 10-12 minutes or until. mixture doubles in volume. Add the mint leaves, and remaining sugar, stir well then re-cover with the towel and set aside for 8-12 hours more at room temperature. Again strain the mixture through a fine seive. Pour into a 1 gal. container, add the raisins, cover the top with plastic wrap, secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or until the raisins are floating and the sediment has sunk to the bottom. Pour off the clear amber liquid and rebottle in a clean jug or bottles. refrigerate until ready to use. In Russia this is a beverage as well as cold soup stock. ORIGIN: Dr. Sergei Betschonov, Uralsk, Kazakhstan Submitted By DONALD HOUSTON On THU, 12-16-93 (19:47) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Ragout Categories: Meats, Soups/stews, Vegetables Yield: 6 servings 4 Medium carrots, cut into 1 Garlic clove, crushed -crosswise slices 1/2 ts Salt 3 Medium turnip bottoms, peel 1/8 ts Pepper -and cut into eights 1 ts Marjoram 1 1/2 lb Boneless lamb stew meat, 1 c Beef broth -cubed into 1" pieces 1/2 c Dry white wine 8 Small cubed red potatos 2 tb Cornstarch 1 tb Fresh parsley 3 tb Cold water Place carrots and turnips on bottom of a slow cooker. Top with lamb and potatos. In a small bowl, combine parsley, garlic, salt, pepper, marjoram, broth and wine. Pour over ingredients in pot. Cover and cook on low for 8-9 hours. Then turn crock-pot to high and remove meat and vegetables with a slotted spoon; keep warm. Dissolve cornstarch in water in a small bowl, then stir mixture into crock-pot. Cover and cook on high for 15-20 minutes, stir occassionally. Return meat and vegetables to pot, heat and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Last Minute Chili Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 1 pk Chili mix 1 8 oz can tomato sauce Chopped green and red pepper Sour cream 2 lb Ground beef Shredded mild cheddar cheese 2 1/3 c Cold water Prepare chili as directed on package using ground beef, water and tomato sauce. To serve, spoon into individual serving bowls and top with sour cream, cheese and peppers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lebanese Mjderah Categories: Soups/stews, Vegetables, Microwave Yield: 6 servings 8 c Water Green onions to garnish 1 c Rinsed lentils 1/2 c Plain yogurt per person 1 c Uncooked rice not instant Cucumbers peeled seeded 1 md Onion cut into julienne -and diced Minced garlic -strips -and dried mint 1/4 c Olive oil Pita bread Salt and pepper to taste Add the water to the lentils and boil for 10 minutes. Add the rice and boil 15 minutes more, stirring continuously until rice starts to bubble at the top, then stir occasionally. Saute strips of onion in olive oil and add to rice and lentils. Salt and pepper to taste and simmer an additional 5 minutes. Garnish with green onions and serve with cucumbers mixed in yogurt and seasoned to taste, with garlic and mint. Accompany with pita bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leek Soup #1 Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 3 tb Margarine/butter 1 c Milk 1 c Chopped leeks white part 1/4 c Cream 1 ts Chicken stock Chopped chives for 2/3 c Water -garnishing 1 md Potato Melt butter/margarine in skillet over medium heat. Cook leeks about 5 minutes. Add chicken stock and 2/3 c water; bring to a boil and reduce heat. Cover and simmer for 10 minutes. Stir in milk, cream and boiled potato. Add potato after mashing, or put in blender at low speed and add chives as garnish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leek Soup #2 Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1/2 c (1/2 stick) unsalted 2 ea Clove garlic finely chopped -butter 3 tb All purpose flour 2 tb Vegetable oil 2 qt Chicken stock preferably 2 lb Leeks/green onions trimmed -homemade heated -well rinsed and thinly Ground white pepper to taste -sliced Salt to taste Heat the butter and oil together in a large casserole or dutch oven. Add the leeks and stir to coat. Cover. Cook over low heat for 15 minutes; the leeks should be very soft. Add the garlic and cook over medium heat, uncovered, stirring frequently until the leeks are lightly browned, about 15-20 minutes. Sprinkle the flour over the leeks; then stir to combine. Cook, stirring, for about 2-3 minutes. Slowly stir in hot chicken stock. Simmer, partially covered, for about 30 minutes until the flavor develops. Season with the white pepper and salt, to taste. Serve in mugs with your favorite crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Chicken Soup Categories: Soups/stews Yield: 4 servings 3 cn Chicken broth 4 c FRESH lemon juice 1/4 c Rice Contributed to the echo by: Marge Clark Cook rice in broth for approx. 40 mins. Add the warm broth slowly to the beaten egg yolks, beating constantly. That's all there is to it... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil Pheasant Soup Categories: Soups/stews Yield: 1 servings 2 tb Olive oil -Plum tomatos 2 tb Unsalted butter 1 c Dried lentils rinsed well 3 Carrots cut into 1/2-in 2 lb Pheasant/chicken/guinea hen -Dice -Quartered with backbone 3 Celery stalks cup into 6 tb Italian parsley -1/2-in dice 1 tb Chopped fresh rosemary OR 1 md Parsnip, peeled cut into 1 ts Dried rosemary -1/4-in dice 1/4 ts Ground allspice 3 cl Garlic, minced and peeled Fresh ground black pepper 4 c Defatted canned or fresh Salt to taste optional -Made chicken broth 3/4 c Dry sherry 3 c Drained crushed canned Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer, partially covered, for 15 minutes. Add pheasant breasts and simmer another 15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered, another 20 minutes. While soup simmers, remove skin from pheasant and shred meat. Remove cover from soup, add shredded pheasant, shhery and remaining parsley. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil Vegetable Soup Categories: Soups/stews Yield: 8 servings 3 tb Olive oil 1 ea Onion; chopped 1 ea Green bell pepper; chopped 3 ea Cl Garlic; minced 8 c Water 3 cn Tomato sauce; (8 oz. cans) 1 1/2 c Lentils 1 c Brown rice 1 c Dry white wine 3 ea Carrots; sliced 3 ea Celery; sliced 2 ea Potatoes; red, diced 2 ea Zucchini; sliced 1 ts Thyme;dried, crumbled 1 ts Basil; dried, crumbled Heat oil in heavy large saucepan over medium-high heat. Add onions, green bepper and garlic and saute until tender, about 5 minutes. Add remaining ingredients. Cover and simmer until ltentils and rice are tender and soup is thick, about 1 hour, 15 minutes. Season with salt and pepper. Recipe from "Too Busy To Cook", Bon Appetit, January, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linda Williams' Many Bean Soup Categories: Soups/stews, Beans Yield: 1 servings Formatted by: Gaye Levy 1 Lg can chopped tomatoes; -DTXT63A on Prodigy -undrained 2 c Mixed beans 1 ts Chili powder 2 tb Salt; optional 1/4 ts Garlic powder 1 Hambone or hamhock 1 c Diced carrots 1 Large onion, chopped 1 Juice of 1 lemon Wash the beans and pick them over. Cover with water and let soak overnight. Drain the soaked beans. Put the beans in a large pot. Add 2 qts. of water and bring to a boil. Turn the heat down and simmer 2 1/2 to 3 hours. Add all the other ingredients and simmer another 45 mins. If you want, you can also add 1 C of diced potatoes. This is a wonderful soup! Gayes notes: I used 1/4 lb smoked turkey instead of the hamhock. Also, I used 1 9 oz can of chopped tomatoes. Submitted By GAYE LEVY On TUE, 11-23-93 (11:34) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meatball Minestrone Categories: Soups/stews, Meats, Microwave Yield: 6 servings ---------------------------------MEATBALLS--------------------------------- 1 lb Hamburger -spinach thawed & well 1/2 lb Sweet Italian sausage -drained (squeeze out 1/2 c Bread crumbs -the excess moisture) 1/2 ts Salt Oil for browning 1/2 ts Black pepper 1 Egg 1 Box (10 1/2-oz) frozen ------------------------------------SOUP------------------------------------ 7 c Water 2 c Mostaccioli uncooked pasta 1 cn (15 oz) kidney bean w/juice Freshly grated parmesan 1 lg Can (4 c ) tomatoes -cheese 1/2 ts Oregano 7 c Beef buillon (or 7 cups 1/2 ts Basil -well-seasoned beef stock 2 Stalks celery -for water and buillon 2 lg Carrots, peeled and slice -cubes) To make the meatballs, combine the hamburger and sausage. Add the bread crumbs, salt and pepper, the spinach and egg. Mix thoroughly and form into large meatballs. Saute in a little oil until browned on all sides. Set aside. For soup, bring the water, bouillon cubes, kidney beans, tomatoes, oregano and basil to a slow boil, mashing the tomatoes with the back of a wooden spoon. Simmer 10 minutes and add the celery and carrots. Bring back to a boil and simmer 10 more minutes. The add the mostaccioli and meatballs and boil another 10 minutes. Let cool 15 minutes (pasta will absorb a lot of the liquid). Serve with freshly-grated Parmesan cheese, a salad and hearty bread, such as the cabbage patch bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mellow Cheese Soup Categories: Cheese/eggs, Microwave, Soups/stews Yield: 6 servings 3 md Leeks 2 Egg yolks 1/4 c Butter/margarine 1 c Shredded jarlsberg cheese 5 c Chicken broth -divided 1 md All purpose potato pared Salt and white pepper to -and sliced thin -taste Rinse leeks under running cold water to remove sand. Cut leeks 1 inch above white base. Reserve 1 green leaf for garnish; discard remaining leek greens. Coarsely chop white part of leeks into pieces. In medium saucepan, over medium heat, saute leeks in butter until soft, about 3 minutes. Add broth and potato; cover and cook until potato is fork tender, about 20 minutes. In blender container or food processor, in batches, process soup until pureed. Return soup to saucepan. In small dish, beat egg yolks. Stir 1/4 c soup into yolks. Slowly stir yolks back into soup. Reserve 2 tb cheese for garnish. Gradually stir remaining cheese into soup until melted. Season with salt and pepper. Pour into serving dishes. GArnish each with thin strips of leek green and reserved cheese. Other ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minestra Di Riso Per Pesach Categories: Soups/stews, Jewish, Italian Yield: 8 servings 2 Chicken breast halves 1/2 ts -salt -boneless 1 ds Cinnamon or nutmeg 1 Egg; slightly beaten 2 1/2 qt Chicken broth 1/4 c Matza meal* 1/2 c Rice;uncooked 2 ts Broth or;water 8 Eggs, small;hard boiled Passover Chicken Soup with Rice *matza meal is available at some supermarkets and Jewish grocery stores "I did not learn of the traditional matza ball soup served during the first two nights of Passover until I came to this country. Our classic soup was a chicken soup with rice to which were added balls of chicken breast and whole immature eggs (which are still at the stage where the outer shell and white have not yet formed; they are perfectly round and vary from less than 1" to less than 1 mm in diameter.) It was a beautiful soup to look at, with the white rice, the golden meat balls, the orange eggs (from chickens raised on private farms ...)...Here in America I could never find immature eggs, so I replace them with hard boiled egg yolks. Grind or finely chop the chicken broth. In a bowl, combine the beaten egg with matza meal and 2 Tbsp of water or broth. Mix well; add ground chicken, salt, spices and mix well again. Set aside to rest in the refrigerator for at least 15 minutes. Shape the mixture into tiny balls, no larger than the egg yolks. Bring the broth to a boil; add rice, chicken balls and cook, covered for 15-20 minutes. Peel eggs, discard whites and place one hard boiled egg yolk in each of the eight bowls. Pour the soup over the egg yolks and serve immediately. Source:_Classic Cuisine of the Italian Jews_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minnestrone Soup Categories: Italian, Beef, Soups/stews Yield: 4 servings 1 lb Hamburger Basil, sage, rosemary, 1 c Chopped onion And thyme. 1 ts Minced garlic 16 oz Can whole tomatos --broken 1/4 ts Pepper Into byte sized pieces 1 Can beef broth 8 oz Can kidney beans/undrained 2 Cans water 1 1/2 c Sliced carrots 3 ts Beef soup base (heaping) 1 c Frozen green beans 1 1/2 ts Italian seasoning OR 1 c Frozen lima beans 1/2 ts EACH fresh oregano, 1 c Small seashell macaroni Brown hamburger, onion, garlic and pepper. Add rest of ingredients except macaroni. cook for at least 20 min add macaroni and cook until macaroni is done. If you can find the fresh herbs use them, I think it makes a big difference in the soup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Misoshiru (Clear Soup with Soybean Paste) Categories: Oriental, Soups/stews Yield: 2 servings ----------------------------------AKA MISO---------------------------------- 2 1/2 pt Ichiban Dashi 4 oz Aka Miso Paste ---------------------------------SHIRO MISO--------------------------------- 2 1/2 pt Ichiban Dashi 1/2 lb Shiro Miso Paste ---------------------------------AWASE MISO--------------------------------- 2 1/2 pt Ichiban Dashi 4 oz Shiro Miso Paste 4 oz Aka Miso Paste Place 2 1/2 pt Dashi in a medium sized saucepan and set a sieve over the pan. Rub in the Miso. Bring the soup to simmering point over a moderate heat, remove from heat and add a pinch of MSG. Add a garnish (Misoshiro No-mi) and serve at once. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Bisque Categories: Soups/stews Yield: 8 servings 2 tb Butter 1 pn Nutmeg, freshly grated 1 lb Mushrooms 3 tb Cornstarch; dissolved in: -- very finely chopped 3 tb -Water 3 tb Onions, very finely chopped 1 c Heavy cream; warmed 2 tb Flour Salt; to taste 4 c Chicken stock White pepper; to taste 3/4 c White wine 1 tb Fresh parsley, chopped 1 Bay leaf In a medium large saucepan place the butter and heat in on medium until it has melted. Add the mushrooms and onionsm and saute them for 3 to 5 minutes, or until they are tender. Sprinkle in the flour and stir it for 2 to 3 minutes, making certain that no lumps are formed. Add the chicken stock, white wine, bay leaf, and nutmeg. Bring the mixture to a boil and then simmer it for 15 minutes. Remove the bay leaf. Add the cornstarch-water mixture and stir it in well. Simmer the soup for another 10 minutes. Add the warmed heavy cream and stir it in. Season the soup with the salt and white pepper. Garnish the soup with the chopped parsley. * Source: Southern California Beach Recipe - by Joan & Carl Stromquist * Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On TUE, 11-30-93 (11:21) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Navy Bean Borsch Categories: Soups/stews Yield: 1 servings 1 c Dry navy beans 8 Beets for soup 2 1/2 lb Lean beef 2 sm Beets 1/2 lb Slab bacon 2 c Shredded green cabbage 10 c Cold water 2 lg Sliced leeks 1 Bay leaf 3 md Potatoes, cut into 1/8's 1/2 c Sour cream 1 cn (1 lb 13 oz) tomatos 8 Whole peppercorns 1 tb Tomato paste 2 cl Garlic 3 tb Red wine vinegar 2 tb Dried parsley 4 tb Sugar 1 Carrot 1 lb Kielbasa (optional) 1 Celery stalk 2 tb Flour 1 lg Red onion 1 tb Melted butter 1 ts Salt (optional) Cover beans with water and allow to soak overnight: cook until tender; drain; set aside. Place beef, bacon & water in large soup pot;bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion & salt. Cover & simmer over low heat for about 1 1/2 hours. Scrub beets for soup & cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eights. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into anothe pot and add cooked beats, cabbage, leeks, potatoes, tomatos, tomnato paste, vinegar, sugar, beef & bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Niban Dashi (Vegetable Stock) Categories: Oriental, Soups/stews Yield: 1 servings 3 x Inch Sq Cooked Kombu 3/8 pt Katsuobushi (Cooked) 2 pt Cold Water 3 tb Pre-Flaked Katsuobushi The Kombu and the Katsuobushi may be taken from the Ichiban Dashi recipie. Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium sized saucepan and bring to boil. Add all Katsuobushi, reduce heat and simmer for 5 minutes. Strain out Kombu and Katsuobushi, discard Kombu and Katsuobushi. Can be kept at room temp for 8 hrs or refrigerated for 2 days. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodles for Soup Categories: Penndutch, Pasta, Soups/stews Yield: 1 servings 2 ea Egg 1/2 ts Salt 1 x Flour Beat the eggs, add the salt and as much flour as can be worked into the eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out thin and spread on cloth to dry slightly. Cut in narrow strips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Okra Seafood Gumbo Categories: Soups/stews, Fish/sea, Cajun Yield: 6 servings 6 Hard Shell Crabs 2 lb Shrimp(heads/peel) 2 lb Sliced Okra 8 c Water 2 tb Flour 1 c Diced Ham 5 tb Oil 1 cn Tomatoes 1 tb Butter 2 ts Salt 1/2 c Chopped Green Onions 1/4 ts Black Pepper 1 c Finely chopped Onions 5 Dashes of Tabasco 3 Cloves finely chopped garlic 3 Bay Leaves 1 Chopped Green Pepper 1/2 ts Powdered Thyme 1/2 c Chopped Celery 1/2 ts Basil Boil crabs for 20 mins. in lightly salted water. Remove crabs and reserve water. Put 2 Tbsp. of oil and 1 of butter in a skillet (don't use cast iron) and fry Okra until all traces of sliminess disappear. In a deep pot, put remaining oil, stir in flour, make dark brown roux. Add onions, garlic, green peppers and celery to roux, stir for 5 min. Add diced ham and cook for 10 min. on low heat. Stir in tomatoes, shrimp and simmer. In 8 cups of crab water, boil shrimp heads and peelings for 15 mins. Add the Okra to the large pot, stir for a few minutes then strain the shrimp water to the mixture. Add the remainig seasonings and simmer slowly for 2 hours. Remove the back shell, belly flap, legs and claws from the crabs. Clean out all unwanted material from the crabs, break the crabs in half and lightly crack the claws. Add crab halves & claws to the pot. Cook another 15 mins. adding the green onions during the last 5. Serve over rice. If File' is desired, sprinkle over rice prior to ladling in the gumbo. From: "La Bouche Creole" by: Leon E. Soniat, Jr. Pelican Publishing Co. Gretna, La. c-1981 ***Compliments of Glenn F. Gros -- South Paradis, La.*** ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old-Fashioned Potato Soup Categories: Penndutch, Soups/stews Yield: 1 servings 8 ea Potato, cubed 1 qt Milk 1 tb Butter 1 x Salt & pepper 1 ea Egg, well beaten 1/2 c Flour 1/4 c Milk Boil the potatoes until soft. Drain off all the water. Add the milk and heat thoroughly; season to taste. Work the butter into the flour and then add the egg and 1/4 cup milk, using only enough milk to make mixture thin enough to drop into the hot milk. Add to hot milk mixture. Cover the saucepan and cook about 10 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oyster St. Laurent Categories: Soups/stews, Fish/sea Yield: 4 servings 18 Oysters, fresh;-OR- -5 cups 1 pt -Frozen oysters 3 tb Butter 1 qt Warm milk;1 Imperial qt = -Salt & pepper A favorite recipe of former Canadian Prime Minister Louis St. Laurent. With fresh oysters, cover with water, boil and save the juices. (With frozen or canned oysters, save the liquor). Mix milk, butter, salt and pepper in a saucepan. Bring to a boil. Add oysters, and simmer for 20 minutes. Taste frequently. Add juice or liquor at the last minute; bring to a boil and serve. Will serve 4 SOURCE: _The Prime Minister's Cook book_ by Susan Cartwright and Alan Edmonds posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Philadelphia Pepper Pot Categories: Penndutch, Soups/stews Yield: 1 servings 2 lb Honeycomb tripe 2 lb Tripe, plain 1 ea Veal knuckle 1 ea Pot herbs 4 ea Med Potato 1 ea Onion 1 ea Bay leaf 1 x Salt 1 x Cayenne 1 c Beef suet 2 c Flour 1 x Water 1 x Salt 1 x Parsley, chopped Cook the tripe the day before using. Wash thoroughly, place in kettle and cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into pieces about 1/2 inch square. The next day wash the veal knuckle, cover with 3 quarts of cold water and simmer about 3 hours, removing scum as it rises. Remove meat from bones and cut into small pieces. Strain the broth and return to kettle. Add the bay leaf and onion and simmer about 1 hour. Then add the potatoes, which have been cut in squares, and the pot herbs. Add the meat and tripe and season with salt and cayenne pepper (if desired). Make dumplings by combining the finely chopped suet, flour, salt and enough water to permit rolling the dough into dumplings, about the size of marbles. Flour well to prevent sticking and drop into the hot soup. Cook 10 minutes, add some chopped parsley and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plomeek Soup (Vulcan Orange Vegetable Soup) Categories: Vegetables, Soups/stews Yield: 1 servings 2 tb Butter; or margarine 2 1/2 ts -salt 2 md Onions; up to 3 3/4 ts Basil, dried -peeled and sliced 1/4 ts Nutmeg 1 lb Carrots; peeled and sliced 1 c -Water;to rinse pan &blender 1/2 lb Turnips; peeled and sliced -to be added to soup 10 oz Potatoes; peeled & sliced Sour cream; for garnish 5 tb Tomato paste Parsley;finely chopped 3 c -Water -for garnish 2 ea Garlic cloves; sliced "Plommek soup is tradtionally served with a spoonful of sour cream on top; this is carefully swirled out with a spoon to amke a spiral shape, representative of the galaxy. The outline of the galaxy is then emphasized with very finely chopped parsley. for less festive occaisions, it may be served with a small spoonful of butter (or maragarine) in the centre. In the pot, melt the butter and when it is foamy, add the onion and fry until golden. Add everything else to the pot except the last cup of water and the sour cream and parsley garnishes. simmer, covered, for about 15 to 20 minutes, or until the potatoes and carrots are tender. Run it all through the blender, about 1 to 1 1/2 cups at a time. When it is all pureed, rinse the cooking pot with the cup of water and add that to the 'empty' blender. Run the blender for a few seconds and then slosh the water about to get as much of the vegetable puree as possible off the sides of the blender. Add this liquid to the soup. Pour the soup back into the cleaned out pot and reheat it before serving (use very gentle heat). Ladle into bowls. Garnish with sour cream and parsley as described above. MAKES: 6-7 cups of soup SOURCE: _Official Star Trek Cooking Manual_ by Mary Ann Piccard (!- AM) posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poo Man's Soup Categories: Meats, Microwave, Soups/stews Yield: 6 servings 1 Quartered whole chicken 3 Carrots cut on the diagonal Water 2 Diced potatoes 1 oz Piece pork tenderloin 1 tb Soy sauce 6 Stalks celery cut on the 2 Green onions finely chopped -diagonal 2 Eggs slightly beaten 1 Diced large onion Wonton wrappers 1/4 Head cabbage thinly sliced 1 Egg white slightly beaten Place chicken and pork in a pot. Cover with water, bring to a boil. Add celery, onion, cabbage, carrots, potatoes and soy sauce. SImmer about 2 hours. Remove pork, chop finely. Debone and skin chicken and chop finely. Combine pork and chicken with green onions and eggs. Mix thoroughly. Place 1 heaping ts of mixture in center of each wonton wrapper. Brush edges of wrapper with egg white. Fold in half to form a triangle, pressing edges together to seal tightly. Cover with damp cloth while filling remaining wontons. While soup is simmering, carefully drop in wontons. Bring back to boil, then simmer until wontons become transparent. Season to taste with soy sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pozole Categories: Soups/stews, Meats, Microwave Yield: 6 servings 4 lb Pork shoulder butt with 1 tb Chile rojo powder -bone Diced onions 2 Pork neck bones Trimmed radishes Salt and pepper to taste Shredded raw cabbage 1 md Onion Tabasco sauce or salsa to 4 cn (15-oz each) white -garnish -hominy Fill large soup pot or kettle (dutch oven) about half full with cold water. Cur pork into 1-2 inch chunks and place in pot along with neck bones, salt and pepper. Cut onion in half and add to pot. Bring to a boil and cook at medium-low heat until the meat falls off the bones (about 2 1/2 to 3 hours.) Remove bones. At this point, you may cool down the meat and stock, then refrigerate overnight to congeal fat. Trim away all possible fat and proceed. Add hominy and chile rojo and bring soup to a final boil, then simmer about 20 minutes, skimming off any foam. Serve in deep bowls, garnish, if desired, with onions, radishes and cabbage. Pass the tabasco or salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Beef Vegetable Soup Categories: Meats, Microwave, Soups/stews Yield: 6 servings 1 lb Ground beef 1 ts Marjoram leaves 1 (16-oz) package frozen 1 ts Salt -mixed soup vegetables 1/2 ts Onion salt 4 c Vegetable/cocktail/tomato 1/2 ts Pepper -juice 1/4 ts Garlic powder 4 c Water 1/2 lb Package spaghetti broken 2 tb Beef flavor instant -into thirds and uncooked -bouillon Grated parmesanc cheese 1 ts Basil leaves -optional In ducth oven, brown ground beef; drain. Stir in next ten ingredients. Bring to a boil. Reduce heat; simmer 30 minutes. Prepare spaghetti according to package directions; drain. Add to soup mixture; heat through. Serve with parmesan cheese. Refrigerate or freeze leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Cape Breton Chowder Categories: Fish/sea, Soups/stews Yield: 8 servings - Cal/Serving: 150 10 oz Cream of celery soup - Prep Time: 10 Min 14 oz Clam chowder - Cooking Time: 10 min 1 c Milk 1 lb Cod fillets; frozen * 1/2 c Water 1 tb Butter Parsley; chopped 1/2 c Onion; finely chopped Partially thaw fish. Cut in 1 inch (2 cm) pieces. Sauté onion in butter until translucent. Stir in soups, milk and water. Slowly bring to a boil. Add fish and simmer 5 to 8 minutes or until flesh is opaque and flakes easily. Sprinkle with parsley. * or Boston bluefish, haddock, turbot Typos by Vern - Know-wud-I-mean ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Vegetable Soup Categories: Soups/stews Yield: 1 servings 1 lb Ground beef 1 ts Marjoram leaves 1 pk (16-oz) frozen mixed soup 1 ts Salt -Vegetables 1/2 ts Onion salt 4 c V-8 cocktail juice 1/2 ts Pepper 4 c Water 1/4 ts Garlic powder 2 tb Beef flavor instant 1/2 lb Package spaghetti broken -Bouillon -Into thirds and uncooked 1 ts Basil leaves Grated Parmesan cheese opt In dutch oven, brown ground beef; drain. Stir in next ten ingredients. Bring to a boil. Reduce heat; simmer 30 minutes. Prepare spaghetti according to package directions; drain. Add to soup mixture; heat through. Serve with Parmesan cheese. Refrigerate or freeze leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Fuschsia Soup Categories: Microwave, Soups/stews Yield: 6 servings 3 c Fresh raspberries 2 tb Arrowroot 3/4 c Water 1/2 c Sour cream 2 tb Lemon juice 2 c Strawberry wine 2 tb Grated lemon rind 1/2 c Fresh raspberries for 1/2 c Maple syrup -garnish Puree raspberries for soup; strain through a sieve into bowl; set aside. Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer over low heat until thick. Refrigerate 2 hours. Serve in individual bowls with a dollop of cour cream and a spoonful of berries on top of each bowl. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ritzy Ragout (Microwave) Categories: Soups/stews, Microwave Yield: 8 servings 6 Slices bacon, cut crosswise 1 1/2 ts Seasoned salt -Into eighths 1/4 ts Dried basil,crushed 2 1/2 lb Boneless beef chuck roast, 1/8 ts Garlic powder -Cut into 3/4" cubes 1/2 c Dry red wine 1/3 c All-purpose flour 2 md Onions,cut in 8 wedges 1 tb Soy sauce 2 c Sliced fresh mushrooms In a 3 qt. microwave safe casserole, microwave bacon, covered, on 100 % power (HIGH) for 6 minutes. Drain off fat,reserving 2 tbsp. in casserole. Add beef cubes to casserole. Toss with flour, soy sauce, seasoned salt,basil and garlic powder.Stir in 1 1/2 cups HOT water, wine and onions.Cook,covered,5 minutes.Cook,uncovered,on 50% power (MEDIUM) for 30 minutes,stirring once.Add mushrooms.Cook,uncovered, 35 to 45 minutes or until beef is tender,stirring once.Cover and let stand 10 minutes.Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rivel Soup Categories: Penndutch, Soups/stews Yield: 1 servings 2 c Flour 1/2 ts Salt 1 Egg, well beaten Broth, chicken 1 c Corn, crushed Broth, beef Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly. Pour this mixture into the broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Root Vegetable Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 2 lg Leeks white part only 2 ea Hearts of bibb lettuce 4 tb Unsalted butter -leaves separated and 2 1/2 tb All purpose -rinsed -flour 2 c Fresh spinach 6 c Homemade chicken stock -leaves stemmed and rinsed 3 md Carrots peeled and cubed Salt and white pepper to 3 md Turnips peeled and cubed -taste 2 md Parsnips peeled and 1/2 c Heavy cream -cubed 2 tb Fine minced chives 2 md Red potatoes peeled and -and parsley for garnish -cubed Cut the leeks in half lengthwise and then crosswise into thin slices. Place in a colander and run under warm water to remove all traces of sand. Drain and set aside. In a large casserole, melt the butter over low heat. Add the flour and cook, stirring constantly for one minute without browning. Add the chicken stock and whisk until well blended. Add the reserved leeks, carrots, turnips, parsnips and potatoes. Bring to a boil, reduce heat and simmer until the vegetables are almost tender. Add the lettuce and spinach leaves to the soup, and season with salt and pepper. The lettuce should just wilt, but stillremain crisp. Do not overcook. Before serving, add the heavy cream and heat the soup through without letting it come to a boil. Transfer the soup to a large tureen, sprinkle with chives and parlsey and serve hot with thin slices of black bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sassy Spinach Soup Categories: Vegetables, Soups/stews Yield: 6 servings 1/2 c Onion, chopped 1/2 ts Salt 1 cl Garlic, pressed 1 pk (10 oz) frozen, chopped 2 tb Butter or margarine Spinach, thawed, drained 4 c Water 3 c Milk 5 Chicken bouillion cubes 1/2 c Chedder cheese, shredded 1/2 c Noodle flakes, uncooked -OR- 1/2 c Swiss cheese, shredded 1/2 c Broken thin noodles,uncooked Black pepper to taste In a 3-quart saucepan, saute onion and garlic in butter or margarine until onion is golden, about 5 minutes. Add water and bouillion cibes. Bring to a boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken thin noodles slowly being sure water continues to boil. Add salt. Cook uncovered until tender, about 10 minutes, stirring occasionally. Squeeze spinach to remove excess water. Stir spinach into the noodle mixture and cook 5 minutes longer. Stir in the milk, Cheddar cheese, Swiss cheese and pepper. Continue stirring over medium-high heat until cheeses are melted. Do not boil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Satsuma Jiru (Miso-Flavored Pork and Vegetable Stew) Categories: Oriental, Pork/ham, Soups/stews Yield: 6 servings 1/2 lb Boned Pork 1/4" Dice 1 lb Pork Neck Bones Section Canned Konnyaku 2 Shiitake 1 Gobo 1 Medium Carrot 1 1" Slice Daikon 4 oz Sweet Potato, Pld 1/4" Dice 4 oz Aka Miso 1 pn MSG 1 Green Onion Hichimi Togarishi Cut Konnyaku into strips 1/4" wide and 2" long. Peel Carrot and cut into strips 2" long and 1/4" wide. Cut Daikon into strips 1/4" wide and 1" long. PREPARE IN ADVANCE: 1.Bring 3/8pt of water to boil and drop in diced pork. Cook for 10 minutes 2. Cover pork bones with 2 1/2 pt cold water, bring to boil uncovered. Reduce heat and simmer for 30 minutes strain broth. Set aside pork and broth. 3. Bring 3/8 pt water to boil and drop in Konnyaku, return to boil, ans set aside. 4. Steam Shiitake for 4 minutes, discard stalks, slice caps into strips. 5. Peel gobo to make 3 T of peelings, discard root. TO COOK: Drop the Konnyaku into the pan of pork broth and bring to boil over low heat. Add carrot and Daikon strips and raise heat. Bring to full boil , add Sweet potato and mushroom strips. Skim off foam. Cook for 5 more minutes and, with the back of a spoon, rub in the miso in through a strainer. Stir in MSG. Stir in the Gobo (if used). TO SERVE: Transfer soup to a large serving bowl, sprinkle onions over the top, and add spice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage & Pork Jambalaya Categories: Cajun, Pork/ham, Soups/stews Yield: 4 servings 2 lb Pork Butt, cubed 1 Bunch Shallots diced 3 lb Sausage, sliced 5 c Rice 1 cn Franco-American Brown Gravy Water 2 Onions diced ---------------------------------SEASONINGS--------------------------------- Salt Hot sauce Cayenne pepper Tony's Chachere's Seasoning Tiger sauce Kitchen Bouquet Contributed to the echo by: Stephen Brown This recipe for Jambalaya comes from my father-in-law, who won the Oak Alley Jambalaya cooking contest with it twice. Even this transplanted Yankee has had good luck with it. Sausage & Pork Jambalaya Brown the pork in a large pot with a small amount of water on the bottom to prevent sticking. Cover, stir occasionally. Add Onions, and continue to saute. When onions are transparent, add sausage, and continue to saute. When the meats are cooked, add the brown gravy and cook a few more minutes. Add the water -- You need to add an *equal* amount of water as you are using rice. 5 Cups, in this case. (Usually the rice is measured by the pound, in which case you would pour into a bowl and add that amount of water). Allow the water to heat, then turn off the heat and cover. Allow the grease to rise to the top. Skim off the grease with a large spoon. Conserve the grease. After skimming the grease, add an amount of water equal to the amount of grease to replace the liquid lost. Bring to almost boiling, and add your seasonings. You can use whatever seasonings you want, but the key is that it should be saltier and hotter now than you want the finished product. Heat the spices a few minutes, and taste. Add more spices until you are happy with the outcome. At this point you can add the shallots. (We save the greens until now, since they float, and they would be in the way of tasting the spices). One optional step is to add a small amount of Kitchen Bouquet to give the Jambalaya a rich brown color. Bring to a rolling boil. Add the rice all at once and stir. Continue with high heat and stirring often until the mixture becomes milky with the rice. Reduce the heat slightly, and cover. Now you only want to open and stir the rice occasionally, as the rice is steaming. When removing the cover, do not allow the water to drip back into the pot. Wipe the lid before returning the lid to the pot. Stir quickly, but be sure to scrape the bottom to prevent sticking. This is really the tricky part... As the liquid drys up, you need to reduce the heat even further and allow the rice to finish steaming. Stir every few minutes, scraping bottom. The Jambalaya is finished when the rice is tender and "done." This recipe can be increased or reduced proportionally. The first time I made it I used 2 pounds of rice. The second time used 35 pounds! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skyline Chili Categories: Soups/stews, Chili Yield: 1 servings 2 lb Lean ground beef 1 tb Salt 1 qt Water 5 Medium Bay leaves 4 Small onions, chopped 1 ts Ground allspice 1 ts Garlic powder 1 1/2 tb Vinegar 4 ts Chili powder 2 tb Worstershire sauce 2 ts Crushed red pepper 6 oz Tomato paste 4 ts Cumin 1 Block unsweetened chocolate Add ground beef to water in a large pot and stir until beef separates to a fine texture. Add all other ingredients. Stir to blend. Whisper "I love the Reds" and "the Bengals really aren't that bad." Bring to a boil and reduce heat to simmer uncovered for about 3 hours. May cover for the last hour if desired consistency has been reached. -- --- * OLX 2.1 TD * Mistress: Something between a mister and a mattress. ■ U'NI-net | Dexter Connection, Dexter, MI (313) 426-0528 | * Dragnet BBS-Oceanside, CA. (619) 940-1985/1497 <ASP> * PostLink(tm) v1.11 DRAGNET (#5419) : RelayNet(tm) « » BBS: Channel One 617-354-7077 Date: Fri, 10-29-93 (12:30) Number: 69953 Refer: 0 To: ALL From: LINDA FIELDS Subj: From The Users At Cybere Conf: Cuisine (62) Read: No Status: Public Hi All! I thought I might share with you some of the recipes from the users of our BBS, Cyberealm... they are really good and perhaps you'd like them.. Linda ;+) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Slim and Savory Spinach Potato Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 4 c Chicken broth 3 c Cubed potatoes 3 md Leeks white part only 2 tb All natural sour -sliced or 3 medium onions -cream and butter flavor -chopped -sprinkle 6 oz Spinach trimmed and chopped Freshly ground black pepper Bring broth, leeks and spinach to a simmer. Cover and cook 5 minutes. Add potatoes and cook, covered, 20 minutes, or until potatoes are tender. Puree half the mixture; return to saucepan. Stir in butter sprinkles and pepper. Serve hot or cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snapper Soup Categories: Penndutch, Soups/stews Yield: 1 servings 3 1/2 lb Veal knuckle 1 c Chicken fat 3 qt Broth, beef 1 c Butter 4 qt Broth, beef 2 c Wine, dry sherry 1 c Flour 1 Turtle ** 2 Carrot, diced 3 Onion, finely chopped 2 Celery, chopped 1/4 ts Thyme 1/2 ts Marjoram 1 Bay leaf 3 Cloves 3 Sl Lemon 1 ds Tabasco Salt & pepper 1 Egg, hard boiled, chopped 2 c Tomato, strained ** Meat from one snapper turtle, cut in small pieces. Have knuckles broken into 2 inch pieces. Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until brown. Remove from oven and add flour, mixing well and cook 30 minutes longer. Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours. Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes. Strain the soup and combine the two mixtures. Add the chopped egg and the balance of the sherry and serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soup Satisfier Categories: Meats, Microwave, Soups/stews Yield: 6 servings 12 c Chicken broth 1 ts Dried parsley 2 c Cooked chicken meat cubed 1 sm Bay leaf 1/3 c Chopped onion 1/2 ts Salt 1 c Sliced carrot (2 medium) 1/4 ts Pepper 1 c Deiced celery ( 3 medium 16 oz Frozen egg noodles -stalks) Combine broth, chickenm vegetables and spices in large pot. Bring to a boil. Stir noodles into boiling broth. Simmer 30 minutes or until tender, stirring occasionally. Remove bay leaf. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Yogurt Soup Categories: Soups/stews Yield: 4 servings 1 md Onion, finely 1 1/2 (10 oz ea) frozen chopped -Chopped -Spinach, thawed but NOT 1 1/2 tb Butter -Drained 2 ts Flour 2 c Chicken broth 1/3 ts Salt 3/4 c Yogurt 1/4 ts Tarragon Half lemon slices for Dash nutmeg -Garnish Dash cayenne In 3 quart saucepan, saute onion in butter until soft but not brown. Mix in flour, salt, tarragon, nutmeg and cayenne. Cook until bubbly. Mix in spinach, then broth. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes. Place in blender, about 1/3 at a time (I used a hand blender right in the pot) and puree. Return to saucepan. Add yogurt, whisking until smooth and blended. Heat just until steaming. (Do not boil.) Add salt, if needed. Serve with a lemon slice on top of each serving. Contributed to the echo by: Ellen Cleary ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Split Pea Soup with Sausage Categories: Soups/stews Yield: 6 servings 2 c Split peas; rinsed 1/2 ts Ground cumin, or to taste 6 c Water 1 lb Pork sausage 1 ts Salt Soak split peas in water 2 hours. Place peas with soaking water, salt and cumin to taste in medium saucepan. Simmer, covered, about 1 1/2 hours or until smooth and soft, stirring occasionally. Add more water if needed for soupy consistency. Adjust seasonings to taste. Just before serving, pan-fry chopped sausage until done. Serve soup in individual bowls. Sprinkle cooked sausage over soup. Makes 6 servings. Each serving contains about: 515 calories; 918 mg sodium; 43 mg cholesterol; 24 grams fat; 51 grams carbohydrates; 26 grams protein; 2.47 grams fiber. Printed in the December 17, 1992, issue of the Los Angeles Times. Submitted By LARRY BIBICH On MON, 12-06-93 (20:24) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Squash Apple Walnut Bisque Categories: Soups/stews, Vegetables, Microwave Yield: 6 servings 1 ea Chopped large onion 1/2 ts Ground allspice 2 ea Minced garlic cloves 1/4 ts Ground cinnamon 2 tb Butter/margarine Pinch of ground cloves 1 1/2 lb Peeled butternut squash 4 c Chicken stock -or pumpkin cut in 2 inch 1/2 c Dark brown sugar -cubes or about 2 c cooked 1 c Grated cheddar cheese opt -canned or frozen squash Heavy cream to thin to 4 ea Peeled sliced apples -desired 1 c Chopped walnuts -consistency optional 2 c Apple cider Whipped cream for garnish 2 ts Salt or to taste -optional 1 ts White pepper to taste Allspice for garnish In a kettle, cook the onion and garlic in margarine until soft, stirring occasionally. Add the cubed squash, apples, walnuts, cider, salt, pepper, allspice, cinnamon, cloves and enough stock to cover. Bring the mixture to a boil and simmer, partially covered, 1 hour or until squash is tender. If using canned, frozen or already cooked and pureed squash, add to other ingredients, bring to a boil and simmer for 10 minutes - start with a small amount of stock and add more if needed. GArnish and serve. In batches, puree the bisque in a blender or food processor until very smooth. Return to a clean pot and add brown sugar and, if needed, more salt and pepper. If desired, add cheese and stir until smooth. To thin to desired consistency, where ripples disappear, add cream or more cider. To serve, reheat until piping hot, but do not boil. Serve garnished with dollops of whipped cream and/or a dash of allspice and more chopped walnuts. NOTE: To precook squash without peeling, cut in half, remove pulp and bake, cut side down, in a baking dish with enough water to cover the bottom until tender, about 45 minutes at 375 degrees. Check occasionally to see if more water is needed. Then scrap pulp off the skin. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tart Tomato and Red Onion Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 4 lg Very ripe quartered 2 ts Coarse grain mustard -tomatoes 2 tb Lemon juice 1 lg Red onion coarse chopped 2 tb Red wine vinegar 3 tb Chopped fresh basil 1/4 c Olive oil -leaves 2 c Good quality tomato juice 1/2 ea Minced garlic clove 1 c Ice water 1 ts Coarse salt to taste 1 c Sour cream mixed with 2 1 ts Sugar -ts dried dillweed garnish Add tomatoes, red onion, basil leaves, garlic, salt, sugar and mustard to processor or blender and coarsely chop and blend. Transfer to large bowl and whisk in lemon juice, vinegar, oil, tomato juice and water. Refrigerate several hours or several days. Taste for seasonings before serving. Spoon a dollop of sour cream in each bowl and pass the rest. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Egg Noodles and Pork Soup (Ba Mee Nam) Categories: Thai, Soups/stews, Pasta, Pork/ham Yield: 6 servings 1 c Bean sprouts 3 ea Lettuce leaves 8 oz Egg noodles, fresh (Ba Mee) 8 sl Pork, cooked, 1-1/2" X 3" 6 md Garlic cloves 2 ea Green onions, thinly sliced 6 c Chicken stock 1 tb Corriander leaves, chopped 4 tb Ground pork 1 ts Granulated sugar 2 tb Dried shrimp 2 tb Peanuts, roasted & crushed 2 tb Fish sauce (Nam Pla) 1 tb Dried red chile flakes Blanch the bean sprouts for a minute, then set them aside to drain. Boil the noodles in plenty of water for five minutes, then drain them. Next, cook the ground pork in a saucepan over medium heat until it begins to brown. Add chicken stock, dried shrimp and fish sauce, stir, and bring the mixture to boil. Meanwhile, chop the garlic and fry it in a tablespoon of vegetable oil until it is crisp. Place the blanched bean sprouts in the bottom of a large serving bowl. Top with the cooked noodles. Pour the fried garlic and its oil over top of the noodles. When the chicken stock mixture boils, tear the lettuce leaves into strips, add them to the stock, immediately remove the stock mixture from the stove, and pour it over the noodles and bean sprouts. Garnish with pork slices, green onions and corriander leaves. Sprinkle in the sugar, peanuts and chile flakes and serve immediately. This soup is a Thai adaptation of Chinese egg noodle soup. It is typically served as a one-dish lunch sold in soup kitchens. From: The Original Thai Cookbook, by Jennifer Brennan. Submitted By TODD OURSTON On FRI, 12-03-93 (19:40) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: To Make Beef Tea Categories: Penndutch, Soups/stews Yield: 1 servings 1 lb Beef ** 1 c Water 1 ts Salt ** prime lean beef Put beef through a food grinder using a coarse knife. Place in top of double boiler and add the water. Simmer over a very low flame about 3-1/2 hours. Add salt. Strain and keep liquid in a cool place. If too strong, it may be diluted with some boiling water to strength desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: To the Moon Chili Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 1 lb Ground beef 1 cn (16-oz) drained kidney bean 1 pk (1.75 oz) chili-o seasoning 1 tb Redhot cayenne -mix -pepper sauce 1/2 c Water Red pepper chopped 1 cn (14.5-oz) whole tomatoes Shredded cheddar cheese -cut up Green onion chopped In a dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatoes, beans and red hot sauce. Bring to a boil; reduce heat and simmer, covered 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Bologna Soup Categories: Meats, Microwave, Soups/stews Yield: 6 servings 1 c Microwave elbows uncooked Hot water 1 cn (10.5-oz) condensed tomato 3 Slices bologna cut up -soup In 2 quart microwave safe casserole, stir together pasta, soup, 1 1/2 soup cans hot water and bologna. Cover; microwave at high 13 minutes, or until pasta is tender. Stir. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Soup with Cream and Dill Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 2 lb Fresh ripe tomatoes 1 ts Dill weed 2 tb Butter/margarine 1/4 ts Ground black pepper 3/4 c Chopped onion 1 c Heavy cream 1 c Chicken broth Sour cream for garnish 2 ts Paprika -optional OR low fat 1 ts Salt -sour cream/yogurt Dice tomatoes, about 4 c , and set aside. In a medium saucepan, melt butter. Add onion; saute until transparent, about 5 minutes. Add chicken broth, paprika, salt, dill and black pepper. Bring to a boil; add tomatoes. Simmer, covered, until tomatoes are soft 8-10 minutes. Place half of tomato mixture in th container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Add cream. Heat until hot, do not boil, Serve hot or cold, garnished with a spoonful of sour cream if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trinity Square Cafe Moroccan Tomato Soup Categories: Soups/stews Yield: 6 servings 2 tb Olive oil 1 tb Chili powder 1 Onion, chopped 2 tb White vinegar 5 Cloves garlic, minced 1 ts Salt 1 cn Tomatoes (28 oz) 1 ts Pepper 1 c Peanut butter 1 tb Sugar 1 ts Cumin 1/4 c Tomato paste 1 tb Hot pepper sauce 2 c Water 2 tb Cayenne Print Source: Toronto Daily Star, Starweek, "Chef's Showcase" Recipe Source: Trinity Square Cafe, 10 Trinity Square, Toronto In a large sauce pan, heat oil and fry onion and garlic until golden brown. Place the tomatoes and their liquid in a bowl, and crush the tomatoes with a potato masher or a spoon, breaking them into small pieces. Add the tomatoes and their liquid to the onions, reduce heat to very low, add peanut butter, and stir until well combined. Add cumin, hot sauce, cayenne, chili, vinegar, salt, pepper, sugar, tomato paste and water, and stir until well combined. Cook over low heat at a bare simmering for 10 to 15 minutes, stirring frequently. (This soup burns very easily, so keep the heat low and don't allow it to come to a full boil.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Stew with Dumplings Categories: Poultry, Soups/stews Yield: 4 servings 1 1/4 lb Turkey breast tenderloins 2 c Water, divided 4 Slices diced bacon 1/4 ts Rosemary 4 Carrots cut in chunks 1 Bay leaf 2 Quartered onions (I use 3 tb Flour -Diced) 1 c Bisquick 2 Stalks celery, cut in 1/3 c Milk -Chunks 4 oz Can chicken broth Contributed to the echo by: BOYD NARON TURKEY STEW WITH DUMPLINGS Saute bacon in Dutch oven until partially crisp. Cut turkey into 1 inch chunks and add with onion. Saute until meat is no longer pink. Add carrots, celery, 1 and 3/4 cup water, broth, rosemary and bay leaf. Bring to boil, reduce heat, cover and simmer for 20 minutes. Mix flour with 1/4 c. water and stir into stew mixture. Bring to boil, stirring constantly. Remove bay leaf. Salt and pepper to taste. Mix Bisquick and milk and drop by rounded tablespoons onto stew. Cook uncovered for 10 minutes. Cover and cook 10 minutes longer. Makes 4 to 5 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Tortellini Soup Categories: Mexican, Italian, Soups/stews Yield: 4 servings 1 pk (7 ounces) dried 1 To 2 tb Finely chopped -Cheese-filled tortellini -Gingerroot or 1 To 2 ts 2 1/4 c Water -Ground ginger 2 tb Rice wine vinegar or 2 c Sliced bok choy -White wine vinegar 2 c Cut-up cooked turkey 2 tb Soy sauce -(about 10 ounces) 1 cn (10-3/4 ounces) condensed 2 Green onions (with tops), sl -Chicken broth 1 c Enoki mushrooms Cook tortellini as directed on package; drain. Heat water, vinegar, soy sauce, chicken broth and gingerroot to boiling in 3-quart saucepan; reduce heat. Stir in bok choy stems (reserve leaves), turkey and onions. Simmer 15 minutes. Stir in bok choy leaves and mushrooms. Simmer just until leaves are wilted. 4 SERVINGS (ABOUT 1-1/2 CUPS EACH); 350 CALORIES. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turtle Soup #1 Categories: Meats, Microwave, Soups/stews Yield: 6 servings 3 lb Turtle meat 1 Chopped fine rib of celery 6 Cloves 3 tb Butter 3 1/2 qt Water 1/2 Bay leaf 1 ts Sugar Salt & pepper to taste 2 Chopped fine md onions 2 Sprigs parsley 1 c Canned tomatoes Cut meat from bones, set aside, reserve bones and gristle. Add onions, celery, bay leaf, parsley, cloves, sugar, tomatoes, bones, gristle and salt and pepper to water; heat to boil. Simmer covered for 1 hour. Meanwhile, cut meat in 1/4-inch dice and brown in butter. Strain broth and discard bones and vegetables. Add browned meat and drippings. Simmer for 20-30 minutes until meat is done and broth is richly flavored. Do not overcook. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turtle Soup #2 Categories: Meats, Microwave, Soups/stews Yield: 6 servings 1 1/2 qt Strained chicken broth 1 tb Parsley 1 lb Turtle meat 6 Thin slices bacon 3 tb Chicken fat Salt & pepper to taste 1 md Chopped onion Prepare rich chicken broth with salt only. Strain. Cut turtle meat in small dice. Brown slowly in chicken fat. Add chopped onion; saute until onion is tender. Add meat, onion, seasonings and any fat to chicken broth. Bring to a boil and simmer for 10 minutes. Serve with parsley sprinkled on each bowful and a paper-thin slice of lemon floated on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Cheese Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 3 c Water 1/2 c Chopped celery 1 c Chopped broccoli 9 tb Cornstarch 3 ea Cube chicken bouillon 1/4 c Chopped onion 6 c Milk 1 lb Cubed velveeta cheese Dissolve bouillon cubes in water and bring to boil. Add celery, onions and broccoli, reduce heat and simmer until vegetables are tender, not mushy. Mix milk and cornstarch, a little at a time, and stir until all cornstarch is dissolved. Gradually add milk mixture to soup and stir constantly. Then add cheese cubes, stirring only until cheese is melted. Do not boil, as oup may curdle. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Soup with Tilsit Toast Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 4 ea Sliced diced cooked bacon 6 sl White/whole wheat bread 1 lb Fresh/frozen mixed chopped Shredded tilsit -vegetables Chopped fresh parsley for 5 c Beef broth -garnish Cook diced bacon in 3 quart saucepan 3-4 minutes or until crisp. Add vegetables such as carrots, cauliflower, broccoli and peas. Add beef broth. Cover and bring to a boil. Uncover and simmer 5-10 minutes or until vegetables are tender. Season to taste with salt and pepper and ladle into 6 heatproof bowls. Float 1 slice white or whole wheat toast in each and sprinkle each slice with shredded tilsit. Broil briefly until cheese is golden brown. Sprinkle with chopped fresh parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetarian Chili Texas Style Categories: Soups/stews, Vegetables, Microwave, Chili Yield: 6 servings 2 c Granule burger -beans 2 c Boiling water 3 ea 8-oz can tomato paste/sauce 1/4 c Salad oil 1 c Water 1 c Chopped onions 1 tb Chili powder 1 1/2 md Diced green pepper 1/2 ts Cumin powder 2 ea Crushed garlic cloves 4 tb Sugar 1 ea 28-oz can whole tomatoes 2 ts Salt 2 ea 15-oz can cooked kidney 1 ts Oregano leaves Good slow pot recipe. Longer cooking enhances the flavor. Soak granule burger in boiling water for 10 minutes or more. Place oil in heavy saucepan. Combine onions, green pepper, garlic and saute inoil. Add the granule burger to the sauteed vegetables, cook for 5 minutes. Add the rest of the ingredients. Simmer at least 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Savory Stew Categories: Meats, Soups/stews Yield: 8 servings 2 lb Venison Roast (Boneless) 6 Med bannana peppers, chopped 1/2 c White Wine 4 Small potatoes, quartered 1/8 c Worcestershire Sauce 1 Indiv box of Fiber One 1 c Lentils 1 pk Top Ramen Beef fl.noodles 1 Large cucumber, diced 4 Triscuit Snack Crackers 1 Jalepeno pepper, diced 1/4 pk Ranch Dip Mix(-sourcream) Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash them briskley and then cut them up. The good stuff is in the skin, always, as the skin is what was intended to serve, protect and defend the pulp and seeds. Fill large crock pot half full of clean cold water. Add ingredients. Let cook on low heat for 12-16 hours. Season as desired during last 1 hour of cooking, adding bay, etc., as suits your individual collection of buds. This recipe may be done with any game animal, except that squirrel tends to be far too stringy for my taste. If you like hearty and thick, this stew is for you. It would also go well with beef, obviously. I do recommend a bay leaf added to the top for the last hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Stew Categories: Soups/stews Yield: 12 servings 2 lb Venison; cubed 1 ts Seasoning salt 1 c Onion; diced 1 Garlic clove; minced 12 Potatoes; diced 1 ts Salt 6 Carrots; diced 1/2 ts Pepper 1 pk Mixed Veggies; frozen 2 tb Parsley, dry 1 c Celery; diced 1 tb Beef Soup Base 1/4 c Barley 1 pk Gravy Mix 8 c Water 1 Bay leaf Sear venison until brown on all sides. Add water. Add celery, carrots, potatoes, onions, and all other ingredients except frozen veggies. Cook on medium until vegetables are tender and meat is cooked through. Add frozen veggies and cook until hot. Remove bay leaf. Serve with hard rolls. May need to add additonal broth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Chili #1 Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings ------------------------------CHICKEN MIXTURE------------------------------ 2 tb Butter 1/2 ts Fresh grated ginger 1 Bunch chopped scallions 1/2 ts Salt 1 md Sweet yellow pepper 1/2 ts Sage -chopped 1/2 ts Cumin 1 Minced clove garlic 1 1/2 Chicken breasts skinned 3 Fresh jalapeno peppers -boned and cut into pieces -seeded and chopped -----------------------------------SAUCES----------------------------------- 3 tb Butter 1 cn (17-oz) corn 1/4 c Flour 1 Jar (3-lb) great northern 1/2 c Cream -beans 2 c Chicken broth -------------------------EXTRA SEASONINGS: OPTIONAL------------------------- Cayenne pepper -peppers White pepper Grated monterey jack cheese 1 Jar (11-oz) pickled jalapeno CHICKEN MIXTURE: Melt butter in a 5 quart pan. Saute scallions, yellow pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin. Add chicken and cook until just done. Do not overcook. Remove chicken from pan and set aside. SAUCE: Melt the 3 tb butter in the same pan. When bubbling, add flour, and whisk briskly while adding cream. When smooth and thick, add chicken broth. Stir until blended. Stir in corn, beans, and chicken mixture and simmer 30 minutes. If desired, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled jalapenos with a little juice. Serve chili hot, topped with grated cheese and accompanied by corn bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Chili #2 Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 1 md Onion chopped fine 2 cn Pinto beans one drained and 1/2 lg Green pepper chopped -rinsed one not drained and -fine -pureed in blender 1 lg Clove garlic minced 3/4 c Dry white vermouth 1 Shredded carrot 1 cn Chick peas optional 2 Stalks celery chopped fine 1 ts Ground cumin 1 tb Olive oil 1/2 ts Tabasco sauce 1 tb Butter 1 ts Chili powder 1 1/4 lb Cooked boneless chicken 1 tb Honey -chopped 2 ts Md hot sauce 1 cn (15-oz) low salt chicken Shredded mozzarella -broth or homemade -cheese opt. In a medium saucepan, saute in oil and butter over medium high temperature the onion, green pepper, garlic, carrot and celery 6-8 minutes. Gently add the cooked chicken, broth and beans. Add vermouth, chick peas, cumin, tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low for a half hour. For a nice touch and added flavor, melt shredded mozzarella cheese on top of each serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Chili #3 Categories: Soups/stews, Meats, Chili, Microwave Yield: 6 servings 2 lb Navy beans dry 2 c Diced celery 2 ts Garlic puree 2 1/2 tb Pepper 6 c Heavy cream 2 c Diced onion 3 tb Cumin 2 tb Diced chicken 6 c Chicken stock 2 c Diced bell pepper 3 tb Chili powder 4 tb Tabasco sauce 2 oz (1/4 c ) peanut oil 1 c Diced jalapeno pepper 2 1/2 tb Salt Cover beans with water and cook until soft. Drain well. In small stockpot, bring cream, chicken and navy beans to a simmer. In saute pan, heat peanut oil, then add celery, onion and peppers. Cook until onions are clear. Add garlic puree, cumin, chili powder, salt and pepper to vegetables, toss well, and add to stock pot. Add chicken and tabasco. Simmer until thick, about 30 minutes. Re-season to taste and cooking with cumin, salt and pepper. Pour into individual ovenproof serving bowls, top with mozzarella cheese, melt under broiler. Makes about 2 1/2 gallons but recipe can be cut. Cheese ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Winter Squash and Apple Soup Categories: Soups/stews, Vegetarian Yield: 6 servings 2 c Butternut squash -cooking apple -or buttercup squash 1 md Onion; chopped -peeled, seeded & chopped 2 c -Water or just enough to 2 c Sweet potato; peeled & -cover apples & veggies -chopped 1/2 ts Sea salt 3 md Apples; peeled, cored & 1/2 ts Chinese 5 spice;or pumpkin -chopped -pie spice* -Spartan,McIntosh or similar 1/4 ts Cayenne pepper Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. *Original recipe by David Tinker, Vancouver chef SERVES: 6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan Submitted By ANNE MACLELLAN On FRI, 11-26-93 (09:51) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Winter-Warmer Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1 lg Spanish onion 1 ts Dried mixed herbs Handful pearl barley/rice 1 lb Leeks 2 lg Carrots Salt and pepper to taste 1 ea Cube vegetable stock Potatoes 1 md Turnip/swede Tomato puree optional Fill a very large saucepan with lid, if possible 2/3 full with cold water and put it on to boil. This will take a long time, so peel and chop or slice the onion, carrots, turnip/ swede and potatoes. Trim the leeks, slice down one side, and rinse them thoroughly in cold running water. Chop them into 1/2 inch rings. Stir the stock cube into the boiling water. Add all the prepared vegetables, the mixed herbs, and the pearl barley or rice as you like. Turn down the heat and simmer gently, stirring occasionally, until the potato has cooked enough to thicken the soup and all the other vegetables are tender, but still recognizable. It needs about 40 minutes. Add more water if required, a little at a time. Adjust flavor with salt and pepper, and tomato puree if liked. Meat ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wisconsin Cheese Soup Categories: Soups/stews, Cheese/eggs Yield: 1 servings 5 tb Butter or margarine 2 tb Cornstarch 2 md Carrots, finely chopped 1 qt Chicken broth 2 Celery ribs, finely chopped 1 qt Milk 1 md Onion, finely chopped 1/2 ts Paprika 1/2 Green pepper, seeded and 1/4 ts Cayenne (up to 1/2 t.) - chopped 1/2 ts Dry mustard 5 Mushrooms, chopped 1 lb Sharp cheddar cheese, grate 1/2 c Cooked ham, finely chopped Salt - optional Freshly ground black pepper 1/2 c Flour In a large heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham (if desired). Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown. Add flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne and mustard. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot. Makes about 2 1/2 quarts soup. (c) Salt Lake Tribune, January 27, 1993. Submitted By LARRY BIBICH On MON, 12-06-93 (20:24) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zuni Green Chili Stew Categories: India, Soups/stews, Chili Yield: 8 servings 3 lb Boned lamb cut into 1 Medium dried hot red -1 1/2" cubes -chili pepper, crushed Flour for dusting 1 tb Salt 2 tb Cooking oil 2 Cloves garlic, peeled 1/4 ts Ground black pepper -and crushed 6 Dried juniper berries 2 ts Oregano -crushed 1/2 c Minced fresh parsley 2 Yellow onions, peeled 6 Green peppers, washed -and chopped -cored, quartered 5 1/2 c Hominy (include liquid) 1 qt Water Dust lamb cubes lightly with flour Brown lamb slowly on all sides in the cooking oil in a large heavy kettle. As the meat browns, add the black pepper and crushed juniper berries. Transfer meat to paper toweling to drain. In the same kettle, saute the onions slowly until golden. Return meat to kettle. Mix the remaining ingredients, cover and simmer for 1 1/2 hours, stirring occasionally. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crock-Pot Beef Vegetable Soup %%%% Drnd29a Categories: Soups/stews, Meats, Vegetables Yield: 4 servings 1 lb Stew beef; trim, bite size 1 Small onion; diced 1 cn Stewed tomatoes; sliced 4 c Water 3 Potatoes; peeled, diced Salt and pepper to taste 2 Carrots; peeled, pennied 1/2 ts Thyme 1 Garlic clove; crushed 1 ts Parsley; chopped 3 Peppercorns 2 Beef bouillon cubes 1 Bayleaf 1 tb Worcestershire sauce 1 Celery stalk; chopped 2 c Frozen mixed vegetables Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bayleaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor. Taken from the Martin County Guide. Marilee Schabo POSTED BY: ROSE CAPPOCIA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot French Onion Soup *** (Grdg72b) Categories: Soups/stews, French Yield: 6 servings 3 Lg Onion; thinly sliced 1 ts Worcestershire sauce 1/2 c Butter or margarine 1/2 ts Salt 2 tb Instant beef bouillon; or 6 4 Sl French bread; toasted 4 c Hot water 1/4 c Parmesan cheese; grated In skillet cook onions in butter, until lightly browned. In crockpot combine browned onions in butter with bouillon, water, Worcestershire sauce and salt. Cover and cook on low 4-6 hours. Top each bowl with Toasted French bread, sprinkled with cheese. Recipe may be doubled, kept hot and served from crockpot. FROM: JEAN ALLEN (GRDG72B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cuban Black Bean Soup with Marinated Rice (Light) Categories: Soups/stews, Low-cal Yield: 7 servings 1 lb Dried black beans 2 - 4 drops of hot sauce 9 c Water MARINATED RICE 2 Cloves garlic, crushed 2/3 c Cooked brown rice 3/4 ts Salt 1/2 c Finely chopped tomato 1 1/2 c Finely chopped green pepper 1/4 c Chopped green onion 2 tb Lemon juice 2 ts Lemon juice 1 1/2 ts Ground cumin 1 ts Olive oil 3 Cloves garlic, crushed Sort and wash beans; place in a large Dutch oven. Cover with water to a depth of 2 inches above beans; let soak 8 hours. Drain beans, and return to pan. Add 9 cups water, 2 cloves of garlic, and salt; bring to a boil. Cover partially; reduce heat, and simmer 2 hours or until beans are tender. Add chopped green pepper, onion, lemon juice, cumin, oregano, garlic, to beans; bring to a boil. Reduce heat, and simmer partially covered, 30 to 45 minutes or until vegetables are tender, stirring occasionally. Ladle soup into individual bowls. Top each serving with 2 tablespoons Marinated Rice. Yield: 2 1/2 quarts (190 cal and 7% fat per 1 cup serving). Marinated Rice: Combine all ingredients in a medium bowl, stirring well. Cover and chill at least 3 hours. Protein 10.8, Fat 1.4 (Saturated Fat 0.3), Carb 35.6, Fiber 7.2, Chol 0, Sodium 183 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aromatic Broth with Vegetable Slivers Categories: Thai, Soups/stews Yield: 4 servings 1 Stalk Lemon Grass 1 1/2 tb Salt 4 c Cubed Chicken Meat Pepper To Taste Chicken Or Fish Stock 3 oz Snow Peas 1/2 c Sliced Cilantro Leaves 1 md Carrot, Peeled 1 Serrano Or Jalapeno Chili 4 md Radishes 1/2 ts Grated Lime Zest Green Part of 1 Scallion Lime Juice To Taste 2 tb Whole Cilantro Leaves 1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock, cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15 minutes (halfway through, taste and remove hot pepper, if desired, or leave in longer for more heat). 2. Strain. (Solids can be re-used with more cilantro to flavor another batch of broth.) Add lime juice, salt and pepper. 3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2 inch ribbons of carrot. Thinly slice radishes and scallion. 4. Bring soup to a boil: stir in snow peas and carrots and boil until just tender --about 1 1/2 minutes. Stir in radishes, scallion, and cilantro; bring to a boil. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Crab Soup - Sup Mang Tay Cua Categories: Vietnamese, Soups/stews Yield: 6 servings 2 1/2 qt Water -canned 2 lb Pork bones 1/4 ts Freshly ground black pepper 2 ts Salt 2 ts Cornstarch dissolved in 2 1 tb Fish sauce (nuoc mam) -tablespoons water 1 ts Vegetable oil 1 Egg 1 Clove garlic, chopped 15 oz White asparagus, undrained 2 Shallots or white part of 2 1/4 c Chopped fresh coriander -scallions, chopped -(Chinese parsley) 1/2 lb Crab meat, fresh, frozen, or 1/4 c Chopped scallion greens Bring water to a boil and put the pork bones in. Remove the scum, then cover and continue to boil the bones for 1 hour. Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock. Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil. Add the corn- starch-and-water mixture and stir for a few minutes. Break the egg open and drop it into the actively boiling soup while stirring. Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper. Continue to cook until the asparagus is heated through. Sprinkle the coriander and scallion green over the soup before serving. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus and Crab Meat Soup - Mang Tay Nau Cua Categories: Vietnamese, Soups/stews, Fish/sea Yield: 6 servings 4 c Chicken broth Freshly ground black pepper 1 tb Plus 2 teaspoons nuoc mam 2 tb Cornstarch or arrowroot, -(Vietnamese fish sauce) -mixed with 2 tablespoons 1/2 ts Sugar -cold water 1/4 ts Salt 1 Egg, lightly beaten 1 tb Vegetable oil 15 oz White asparagus spears, cut 6 Shallots, chopped -into 1-inch sections with 2 Garlic cloves, chopped -canning liquid reserved 8 oz Fresh or canned lump crab 1 tb Shredded coriander -meat, picked over and 1 Scallion, thinly sliced -drained Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir-fry over high heat for 1 minute. Set aside. Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through. Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Soup (Nz) Categories: New zealand, Soups/stews Yield: 4 servings 1 lb Asparagus 2 tb Flour 4 c Milk 1/8 ts Pepper 2 tb Butter 1 ts Salt 1. Cut the tips off the asparagus 1 1/2 inches from the top and wash thoroughly. 2. Take the tips and cover in a pot with boiling water, cook until they are tender. Set the tips aside. 3. Use the same water and cook the rest of the asparagus the same way. When cooked the water can be poured out and the asparagus grated and added to the milk. 4. Melt the butter and mix with it the flour, salt and pepper. Then add the asparagus. Stir continually and bring to a boil. 5. Boil for 5 minutes. 6. Add the tips and serve. SOURCE: * Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 4/92 1/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Stock for Soups Categories: Chinese, Soups/stews, Poultry Yield: 7 servings 3 lb Stewing chicken 5 ea Gingerroot slices 11 c Water 3 ea Green onions It comes from Simple and Delicious Chinese Cooking Cookbook. Place all ingredients in a large saucepan. Bring to a boil skimming off any foam from top. Reduce heat. Cover. Simmer for 2 to 2 1/2 hours. Strain stock when slightly cooled; refrigerate. Discard chicken; no flavor remains in it. Discard gingerroot and onions. Lift fat from top of cold stock before using. Stock will keep in refrigerator for 3 or 4 days. Freeze if storing for a longer period. Makes 7 to 8 cups. Posted by Claire Carter. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken in Coconut Milk Soup - Gai Tom Kha Categories: Thai, Poultry, Soups/stews Yield: 6 servings 4 c Coconut milk - cut into 1/2-in pieces 1 1/2 c Chicken stock 4 tb Fish sauce, Nam Pla 3 Pieces dried galangal, or: 5 Kaffir Makrut lime leaves 6 Pieces fresh Galangal 4 Fresh Serrano chiles 4 Stalks fresh Lemon Grass - sliced into rounds - bruised, cut into 2-inch 2 Fresh limes, juiced - lengths 2 tb Fresh coriander leaves 1 lg Whole boned chicken breast - (chopped) IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and chiles. Stir in lime juice. Garnish with more chiles to taste and coriander leaves. Serve hot. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Hot and Sour Soup Categories: Chinese, Soups/stews Yield: 4 servings 3 Dried wood ears 2 tb Worcestershire sauce 20 Dried tiger lily buds 2 ts White vinegar and adjust 3 c Hot water 5 tb Cornstarch 1/4 lb Pork butt 5 tb Water MARINADE: 1 Egg, beaten 1/2 ts Rice wine or dry sherry 1/2 ts Black pepper 1/2 ts Cornstarch 1/2 ts White pepper 1 ts Sesame oil 1 tb Sesame oil 1 ts Salt 6 1/2 c Chicken broth or white 2 oz Fresh mushrooms, sliced -stock 1/4 c Shredded bamboo shoots 1/4 c Water chestnuts 1 3" square bean curd, sliced Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften. Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Mustard Pickle Soup - Gaeng Jued Pakkaad Dong * Categories: Thai, Pork/ham, Soups/stews Yield: 4 servings 1 tb Oil 1 lb Chinese Mustard Pickles Cut 4 Minced Cloves Garlic -In 2" Pieces 4 c Water 1/4 c Fish Sauce (Nam Pla) 1 lb Pork Ribs Cut In 2" Pieces 1/4 ts White Pepper Sips of soup between other dishes cleanse the palate for the interplay of flavors that is so much a part of a Thai meal. This one is a very refreshing soup. Chinese mustard pickles are available from Asian food stores. ~--------------------------------------------------------------------- ~-- Heat a small skillet and add the oil. Stir-fry the garlic until golden brown. Reserve the garlic. Heat the water to boiling and add the pork ribs. Cover and simmer for 15 minutes. Mix in the Chinese mustard pickle pieces, the fish sauce and the pepper, stirring until warmed through. Remove to a serving bowl and top with the fried garlic. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese-Ginger-Meatball and Watercress Soup Categories: Chinese, Soups/stews Yield: 6 servings 8 oz Water chestnuts -taste 1 lb Finely ground lean pork 1 1/2 ts Soy sauce 4 1/2 ts Peeled and minced fresh 2 1/8 ts Cornstarch -ginger Salt to taste Ground white pepper, to Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper. MEATBALLS: Finely chop 12 of the water chestnuts. Reserve the remaining ones for garnish. Combine the pork, ginger, chopped water chestnuts, soy sauce, cornstarch, salt and pepper. Mix well and form into balls 3/4 inch in diameter. These may be made in advance and frozen. Be sure to thaw completely in refrigerator before poaching. SOUP: 5 cups Vegetable Stock 5 cups Chicken stock Salt Freshly ground black pepper 2 bunches watercress, chopped 3 green onions, finely chopped Bring the vegetable stock and chicken stock to a simmer in a large pot. Put a fourth of the meatballs in the broth and poach until they rise to the top. Remove and keep warm. Repeat with the remaining meatballs. About 20 minutes prior to serving, return stock to a boil and add the meatballs. Cook for 10 to 15 minutes (Note: Meatballs will be slightly pink in the center even after the second cooking.) Season with salt and black pepper to taste. Turn heat to medium low. Add the watercress and green onions. Cook, uncovered, for a few minutes until watercress is slightly wilted and bright green in color. Add the remaining water chestnuts and cook for 1 minute so that they remain crisp. Serve immediately. From California Heritage. Posted by Sylvia Mease. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clear Japanese Soup Categories: Japanese, Soups/stews Yield: 6 servings 1 1/2 qt Chicken Broth 4 1/2 ts Soy Sauce 1/3 c Dry Sherry 1 Thinly Sliced Lemon ---------------------------------GARNISHES--------------------------------- 6 Sliced Fresh Mushrooms -Sliced Diagonally 2 Green Onions And Tops 1 Very Thinly Sliced Carrot Bring broth to simmer in large saucepan. Add sherry and soy sauce; simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon slice in each bowl. Arrange garnishes on tray and add to soup as desired. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clear Spinach Soup (Korean Malgun Sigumchi Kuk) Categories: Korean, Soups/stews Yield: 4 servings 1/2 lb Fresh spinach 1/2 lb Ground beef 1 Scallion 1 ts Soy sauce 1 Clove garlic 1 tb Salt 4 c Water Dash pepper 1. Wash the spinach thoroughly and trim off the thick stems. Chop the scallion. Mince the garlic. 2. Bring the water to a boil. Add the meat and bring to a second boil. Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame and simmer for 10 minutes. Serve immediately. From: The Korean Cookbook, By Judy Hyun. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Curry Soup Explosion Categories: Thai, Soups/stews Yield: 4 servings 1/4 lb Soba noodles -(or finely minced) -OR- dried thin spaghetti 2 tb Lime juice 2 ts Coconut milk 4 Hot red chilies 2 c Chicken broth - seeded and slivered; -OR- 1 Lemongrass stalk (no leaves) 2 ts -Chinese chili sauce - cut into 1-inch lengths 4 Chicken breast halves 4 sl Fresh galangal (thin slices) -(skinless and boneless) -OR ginger 1 tb Oriental sesame oil 3 tb Fish sauce 8 Button mushrooms 1 tb Curry powder (or more) Salt; to taste 2 ts Grated lime peel Cilantro sprigs, for garnish ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil. Add the noodles and cook until just tender in the center, about 5 minutes. Immediately drain, rinse with cold water, and drain again. Mix in the cooking oil and set aside. In a 3-quart saucepan, combine the coconut milk, broth, lemongrass, galangal or ginger, fish sauce, curry powder, lime peel and juice, and chilies or chili sauce. Set aside. Cut the chicken into very thin bite-size pieces, then mix with the sesame oil. Thinly slice the mushrooms and set aside. LAST-MINUTE COOKING: Bring the soup to a simmer and cook over low heat for 20 minutes. Add the chicken and stir gently with a spoon to separate the pieces. Then add the mushrooms, noodles and salt. Turn into a soup tureen or individual bowls and garnish with cilantro sprigs. Serve at once. Serves: 4 as an entree, or 6 to 8 as the soup course. Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Cucumber Soup - Naing Kuk * Categories: Korean, Soups/stews Yield: 4 servings 2 md Cucumbers 1/2 ts Chili Powder 2 tb Light Soy Sauce 1 1/2 ts Sesame Oil 1 1/2 tb White Vinegar 5 c Chicken Stock 1 tb Chopped Green Onions 2 ts White Sesame Seeds 1/2 ts Sugar Peel the cucumbers and slice very thinly. Place in a dish and add the soy sauce, vinegar, green onions, sugar, chili powder and sesame oil. Set aside for 1 hour, then add the chicken stock. Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop, then grind finely. Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve at room temperature or slightly chilled. From Asia The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Combination Soup Categories: Chinese, Fish/sea, Soups/stews Yield: 6 servings 1 oz Dried mushrooms 1 Egg, slightly beaten Boiling water 6 c Chicken broth 6 oz Fresh or thawed frozen 1/2 ts Grated pared fresh ginger Crabmeat Root 4 oz Frozen sea scallops 3 tb Cornstarch 1/2 c Drained whole or sliced 6 tb Water Bamboo shoots (1/2 of 8 oz 1 1/2 tb Rice wine (or dry sherry) Can) 4 ts Soy sauce 8 Green onions 2 Egg whites 1 ts Vegetable oil 1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices. 2. Flake crabmeat. Rinse scallops with water, drain and cut into thin slices. Cut bamboo shoots into thing strips. Chop green onions. 3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so egg completely covers bottom. Cook over medium-high heat until egg is set. Loosen edges and turn omelet over to cook other side. Remove from pan, roll up and cut into thing strips. 4. Pour broth into 3-quart saucepan. Cook over high heat until broth boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger and pepper. Return soup to boil. 5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce. Stir mixture into soup. Return soup to boil. 6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg whites slowly into soup while stirring soup vigorously. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crackling Rice Vegetable Soup Categories: Chinese, Rice/grains, Soups/stews, Vegetarian Yield: 8 servings 2 c Cooked rice 1 ts Sesame oil 1 c Deep-frying oil 1/4 ts Salt 1 c Dried soybeans 1 ts Sugar 8 Nami black mushrooms 1/4 ts MSG (opt) 1 md Onion, quartered 1 Clove garlic 10 c Cold water 10 Fresh snowpeas 2 ts Thin soy 1 lg Carrot 2 tb Sherry Rice Cakes: Work with cooked leftover rice that is slightly moist and sticky. If too dry, reheat with sprinkling of water until sticky. Spread rice in frying pan or pie tin, 1/2" thick. Pack rice into firm cake: this is important to make sure rice holds together. Place in oven on low heat, and dry to slightly brittle texture; break into pieces. Ten minutes before combining with soup, deep-fry rice pieces until lightly brown. Strain, place in soup tureen, and keep hot in oven. Avoid holding fried pieces more than 10 minutes, as they tend to acquire a rancid taste and become overly dry. Vegetarian Soup: Wash, then soak soybeans overnight in enough water to cover. Wash and soak Nami mushrooms in 1 cup warm water for 1 hour. When mushrooms are soft, separate caps from stems. In large soup pot, combine water, beans, mushrooms (and stems), onion and garlic. Bring to boil, lower heat, and simmer 2 hours. Strain and reserve stock until ready to finish. Save mushroom caps and 1/2 of beans for soup. To finish soup, thinly slice mushroom caps, combine with strained stock, cooked soybeans, soy sauce, sherry, sesame oil, salt and sugar. Peel carrot and make thin flower slices (or use flower cutter); add to soup. Bring soup to just under the boil. Add MSG and snowpeas. Cook for 2 minutes. To serve, seat your diners, place soup tureen of freshly fried, hot rice pieces on table and pour hot soup over them. If rice and soup are very hot, rice will sizzle and crackle to everyone's joy and amusement! Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curry Soup Noodles Categories: Thai, Soups/stews, Spices/etc. Yield: 4 servings 1 lb Thin fresh wheat noodles 2 1/2 c Chicken stock - (Chinese-style) 2 ts Indian curry powder - (preferably with egg) 1/4 ts Turmeric powder 2 tb Vegetable oil 3 tb Thai fish sauce (nam pla) 3 Garlic cloves, chopped 1 ts Sugar 1 tb Simple Red Curry Paste 1 c Shredded cabbage 1/2 c Thick coconut cream 1 1/2 ts Lemon juice 1/2 lb Chopped chicken meat 2 Green onions - preferably dark meat - coarsely chopped 1/2 c Coconut milk 2 Lemons, cut into wedges BRING 3 QUARTS of salted water to a boil. Add noodles; stir to separate strands. Bring water to a second boil and cook 30 seconds longer. Pour noodles into a colander. Rinse thoroughly with running cold water. Drain. Shake off excess water. Distribute among 4 small soup bowls. In a saucepan, heat the oil and add the garlic; gently saute until lightly brown. Add the Simple Red Curry Paste. Lightly saute for a minute. Increase to medium-high heat and add the thick coconut cream; stir continuously until the cream reduces and becomes oil. Add chicken; saute lightly and break up the lumps. Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce and sugar. Simmer for 5 minutes. Add the cabbage and cook 30 seconds longer. Just before serving add lemon juice. Pour the soup over the noodles. Top with green onions. Serve hot with a squeeze of lemon juice. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dashi (Basic Soup Stock) Categories: Japanese, Soups/stews Yield: 6 servings 1/2 c Katsubushi (shavings of 1/4 ts Gourmet Powder -dried bonito) 5 c Water 3 Square inches Konbu seaweed 1. Bring water to boil. Add konbu and shaved Katsubushi. 2. Turn off heat and let stand for 10 minutes. Strain. From: Sukiyaki, The Art of Japanese Cooking and Hospitality Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dom Yam Gung (Thai Shrimp Soup) Categories: Thai, Fish/sea, Soups/stews, Spices/etc. Yield: 4 servings 6 Peppercorns 8 Coriander roots 3 Lemon grass, stalks 4 c Fish stock 3 Ginger, siamese, slices 2 c Shrimp, uncooked 3 tb Lime juice 3 tb Fish sauce (nam pla) 2 Chilies, red, minced 2 tb Coriander, chopped The red chilies are also known as "prik khee nu". Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock and bring to boil. Season with lime juice, fish sauce and chilies. Sprinkle servings with chopped coriander. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dried Fish Belly Soup - Kapaw Pla * Categories: Thai, Poultry, Soups/stews Yield: 4 servings 4 c Water 1 tb Sweet Soy Sauce 1 Whole Chicken Breast 1/2 c Bamboo Shoot Strips 8 oz Dried Fish Belly/Fish Maw 1/4 ts White Pepper -Soaked In Hot Water Until 4 sm Hard-Cooked Eggs, Sliced -Soft 1/4 c Minced Cilantro/Coriander 1/3 c Light Soy Sauce Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors. ~--------------------------------------------------------------------- ~-- Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock. Place the cooked chicken breast in cold water to cool. Remove the neat from the bone and discard the skin. Shred the meat and set aside. Drain the dried fish belly, squeeze out any excess water and cut into 1 inch pieces. Heat the chicken stock to boiling, add the dried fish belly and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg slices and cilantro. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ducklings Swimming in a Pond Categories: Chinese, Fish/sea, Soups/stews Yield: 4 servings 6 c Rich chicken broth 4 Nami black mushrooms 1/2 c Shelled green peas (or 3 Egg whites -quartered snowpeas) Yellow food coloring 12 Shelled baby shrimp Even mature adults - gourmets no less - "oo" and "ah" when presented with this simple-to-prepare soup. Preparation: Wash & soak mushrooms in warm water for 1 hour; slice into thin strips; reserve. Blanch shrimp in salted boiling water (omit if shrimp are precooked). Make ducklings within hour or less of serving. Have steamer ready. Work with eggs & mixing bowl at room temperature. Separate whites & yolks; reserve yolks for another recipe. Beat egg whites, starting slowly, then progressively faster after eggs begin to foam, until eggs are stiff but not runny. If whites are too stiff, they tend to break apart in shaping process. Form 2 ducklings per serving. Use tablespoon to form body; flatten egg in spoon; turn over onto steaming plate. To body, add blob of egg for neck & head, another piece for tail. Use toothpick to carefully shape head & tail. Steam one as test. Steaming should take 30-60 seconds to set surface of egg. After steaming, swab beak & tail with yellow food coloring; put color on toothpick to mark eyes. Soup: 30 minutes or so before serving, heat broth to just under boil; add mushrooms & peas. 5 minutes before serving, add shrimp & desired seasonings. Pour soup into warm serving bowl. Float ducklings on soup. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Drop Soup #1 Categories: Chinese, Soups/stews Yield: 6 servings 3 c Chicken broth 1 md Green onion with top chopped 1 ts Salt 2 Egg slightly beaten 1 ds Of white pepper Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Drop Soup #3 Categories: Chinese, Soups/stews Yield: 12 servings 3 qt Water 6 Eggs, Well Beaten 9 Chicken Bouillon Cubes 1 1/2 c Finely Chopped Green Onions 1/3 c Soy Sauce -And Tops Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. Serve immediately. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Drop Soup #4 Categories: Chinese, Soups/stews Yield: 4 servings 2 Eggs 6 c Stock 2 ts Water 1/2 ts Sugar 2 Scallions 3/4 To 1 tsp salt 1 tb Cornstarch 1 ts Sherry 3 tb Water 1 tb Soy sauce Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook, stirring, until soup thickens & is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced scallions. Serves 4-5. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Drop Soup #5 Categories: Chinese, Soups/stews Yield: 5 servings 2 Dried black mushrooms 1/2 c Stock 1/4 lb Lean pork 2 ts Cornstarch 1 tb Cornstarch 6 c Stock 1 tb Sherry 1 tb Soy sauce 1 Egg white 3/4 To 1 tsp salt 6 Dr sesame oil 2 Eggs 1/4 c Bamboo shoots 1 ds Pepper 1 Scallion stalk Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white; add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots & soaked mushrooms. Mince scallion stalk. Blend cold stock & remaining cornstarch. Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce & salt. Bring to a boil. Reduce heat & simmer, covered, 2 to 3 minutes. Add cornstarch mixture & cook, stirring, until soup begins to thicken. Add pork & cook 1 minute more. Meanwhile beat eggs. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat. Sprinkle with minced scallions & pepper. VARIATION: For the pork, substitute chicken. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Drop Soup #6 Categories: Chinese, Soups/stews Yield: 4 servings 2 ea Eggs 2 c Basic Stock 1 ts Salt 2 ts Finely chopped green onions In a small bowl, beat eggs with a pinch of salt; set aside. In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute. Place remaining salt and onions in a serving bowl. Add soup; serve hot. Makes 4 servings. Posted by Claire Carter. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Drop Soup #7 Categories: Chinese, Soups/stews Yield: 4 servings 1 1/2 qt Chicken broth, or clear soup 2 Eggs, slightly beaten with a -stock -fork 2 tb Cornstarch, mixed in 1/4 cup 2 Scallions, chopped, -cold water -including green ends. Here's one from Jim Lee's Chinese Cook Book (My favorite). He says that the secret of good soup is good soup stock. To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with chopped scallions on top. SUBSTITUTIONS AND VARIATIONS: TOMATO EGG-DROP SOUP is just a variation of plain egg-drop soup. The added tartness of tomatoes gives this soup an extra "zing" and helps to pick up sagging appetites. The addition of 1 medium-size can of stewed tomatoes is all that is needed. Bring stock to a boil. Add the tomatoes. (Mash the tomatoes if the pieces are too large.) When soup boils again, add the cornstarch mixture as before. Add the eggs while stirring. Shut off heat at once and serve topped with the chopped scallions. Posted by Pat Stockett. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Four Delight Sizzling Rice Soup Categories: Chinese, Rice/grains, Soups/stews Yield: 4 servings 2 ts Soy sauce 4 c Chicken broth 2 ts Dry sherry 4 2" squares sizzling rice 2 ts Cornstarch -(see recipe) 2 Whole green onions, thinly 1 c Sliced fresh mushrooms -sliced 1/3 c Sliced water chestnuts 1/3 lb Boneless lean pork * 1/3 c Frozen green peas, thawed Salt Salad oil 1 ts Sesame oil * Pork should be cut in matchstick pieces This soup makes a showy presentation. At the table you slide fried rice cakes into the soup to create a crackling, sizzling sound. Actually, you can add the rice cakes to almost any soup and give the soup a sizzling name. The trick is to be sure that both rice cakes and soup are piping hot. In a bowl, blend soy, sherry and cornstarch. Add pork and mix until well coated. Let stand for ten minutes. In a 2-quart pan, heat chicken broth to boiling. Add pork, stir several times, then reduce heat and simmer for five minutes. Add mushrooms, water chestnuts, and peas. Simmer, uncovered, for 2 minutes. Add green onion, salt to taste and sesame oil. Keep soup hot while you fry sizzling rice cakes per recipe. Pour hot soup into a warm tureen and carry to the table. Bring hot fried rice cakes to the table in a bowl and immediately slide into the soup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Bat Soup Categories: Soups/stews Yield: 4 servings 3 Fruit bats, well washed but Water -neither skinned nor 1 tb Finely sliced fresh ginger, -eviscerated, 1 lg Onion, quartered, I knew if we were patient, this would become available. For all of you who have been waiting patiently to make your fruit bats into fruit bat soup, here's a recipe. The following is a genuine recipe from Micronesia. Fruit bats, or flying foxes, are furry, fruit and nectar eating bats about the size of small rabbits. The make very affectionate pets. Sea salt to taste, Chopped scallions, Soy sauce and/or coconut cream. 1. Place the bats in a large kettle and add water to cover, the ginger, onion, and salt. Bring to the boil and cook for 40 minutes. Strain broth into a second kettle. 2. Take the bats, skin them and discard the skin. Remove meat from the bones and return meat, and any of the viscera you fancy, to the broth. Heat. 3. Serve liberally sprinkled with scallions and further seasoned with soy sauce and/or coconut cream. Yield: 4 servings. (From "The New York Times Natural Foods Cookbook" by Jean Hewitt (c) 1971, Quadrangle Books, Inc. NY. NOTE: A final word about the Jean Hewitt cookbook. It is now out of print so I don't feel too bad about swiping a recipe from it. Despite the above it is an excellent cookbook made up from recipes sent in by readers to the New York Times, and tested by Ms Hewitt herself. It comes from the days when "Natural Foods" did not just mean salt free veggie fare, (although there are plenty of first rate, mostly simple vegetarian recipes included). If you can get hold of a copy from a public library, say, I recommend it. Bill Venables, Dept. of Statistics, Univ. of Adelaide, South Australia. Posted by Ted Taylor. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gai Tom Kha (Thai Chicken in Coconut Milk Soup) Categories: Thai, Poultry, Soups/stews Yield: 6 servings Stephen Ceideburg -quarter-sized 4 c Medium coconut milk Pieces fresh galangal 1 1/2 c Chicken stock 4 Stalks fresh lemon grass, 3 Quarter-sized pieces dried -bruised, cut into 2-inch -galangal (kha), or 6 -lengths 4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into 1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce (nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes, juice 2 tablespoons chopped coriander leaves Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in the lime juice. Garnish with coriander. NOTE: I like to use boned chicken breast if I'm cooking for guests. For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Tiger Dumpling Soup Categories: Chinese, Soups/stews Yield: 1 servings 4 c Soup stock (or chicken 2 Stalks green onions, sliced Broth) 2 tb Soy sauce 1 c Chinese greens (Bak Choy or 1 tb Sesame seed oil Other cabbage, sliced Salt and pepper to taste 1/2 c Sliced water chestnuts 12 Potstickers 1/2 c Sliced mushrooms Bring soup stock to a boil. Add all other ingredients except potstickers. Boil for 2 minutes. Add potstickers and boil another 2 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hanoi Beef and Rice-Noodle Soup (Pho Bac) Categories: Vietnamese, Beef, Soups/stews Yield: 4 servings Stephen Ceideburg 2 md Onions, sliced paper-thin 5 lb Beef bones with marrow 1/4 c Hot chili sauce (tuong ot or 5 lb Oxtails -sriracha sauce) 2 lb Short rib plate, or 1 lb 1 lb 1/4-inch-wide dried rice -flank steak -sticks (banh pho) 2 lg Onions, unpeeled, halved and 1/2 c Nuoc mam (Vietnamese fish -studded with 8 whole cloves -sauce) 3 Shallots, unpeeled Freshly ground black pepper 2 oz Fresh ginger root, unpeeled, ACCOMPANIMENTS: -in one piece 2 c Fresh bean sprouts 8 Star anise 2 Fresh red chile peppers, 1 Cinnamon stick -sliced 4 md Parsnips, cut into 2-inch 2 Limes, cut into wedges -chunks 1 bn Of fresh mint, separated 2 ts Salt -into leaves 1 lb Beef sirloin 1 bn Fresh Asian basil or regular 2 Scallions, thinly sliced -fresh basil, separated into 1 tb Shredded coriander -leaves This sublime recipe comes from my mother, a native of Hanoi. She always made the beef stock in large quantities--enough for at least 3 meals--and froze it in batches until needed. NOTE: In order to cut the beef into paper-thin slices, freeze the pieces of meat for 30 minutes before slicing. The night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature. (This will help loosen the impurities inside the bones. When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth.) Place the beef bones, oxtails and short rib plate in a large stockpot. Add water to cover and bring to a boil. Cook for 10 minutes. Drain. Rinse the pot and the bones. Return the bones to the pot and add 6 quarts of water. Bring to a boil. Skim the surface to remove the foam and fat. Stir the bones in the bottom of the pot from time to time to free the impurities. Continue skimming until the foam ceases to rise. Add 3 quarts more water and bring to a boil. Skim off all the residue that forms on the top. Turn the heat to low and simmer. Meanwhile, char the clove-studded onions, shallots and ginger directly over a gas burner or under the broiler until they release their fragrant odors. Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add the spice bag, parsnips and salt to the simmering broth. Simmer for 1 hour. Remove the short rib plates. Pull the meat away from the bones. Reserve the meat and return the bones to the pot. Simmer the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils away, add enough fresh water to cover the bones. Meanwhile, slice the beef sirloin against the grain into paper-thin slices, roughly 2 by 2 inches in size. Slice the reserved short rib meat paper-thin. Set aside. In a small bowl, combine the scallions, coriander and half of the slice onions. Place the remaining sliced onions in a small bowl and stir in the hot chili sauce. Blend well. Soak the rice sticks in warm water for 30 minutes. Drain and set aside. When the broth is ready, remove and discard all of the bones. Strain the broth through a strainer or colander lined with a double layer of dampened cheesecloth into a clean pot. Add the fish sauce and bring the broth to a boil. Reduce the heat and keep the broth at a bare simmer. In another pot, bring 4 quarts of water to a boil. Drain the noodles, then drop them in the boiling water. Drain immediately. Divide the noodles among 4 large soup bowls. Top the noodles with the sliced meats. Bring the broth to a rolling boil. Ladle the broth directly over the meat in each bowl (the boiling broth will cook the raw beef instantly). Garnish with the scallion mixture and freshly ground black pepper. Serve the onions in hot chili sauce and the accompaniments on the side. Each diner will add these ingredients as desired. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Chicken Soup Categories: India, Poultry, Soups/stews Yield: 6 servings 1 tb Canola oil 3 ts Ginger root, minced 1 c Onion, finely diced 1/4 ts Salt (optional) 1/2 c Celery, finely diced 1/4 ts Ground turmeric 1 Inch cinnamon sticks 2 c Tomatoes, fresh OR canned 12 Whole black peppercorns -without salt, blended 1 3/4 lb Chicken breasts (approx. 6 c Water 3-1/2 oz per serving) 1/2 lb Potatoes, peeled and cut Skinned, all visible fat -into 12 pieces -removed and cut 1/2 c Cilantro, chopped Into pieces 2 tb Lemon juice 3 ts Garlic, minced 1. In a saucepan, heat oil and saute onions, celery, cinnamon and peppercorns until onions and celery are soft. Do not let onions brown. 2. Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix well, cover and cook for 15 minutes. Stir occasionally. 3. Add 6 cups of water, potatoes and cilantro. Mix well, cover and cook for 15 minutes or until the potatoes are done. 4. Add lemon juice, mix and serve. Note: Please discard whole spices while eating. Nutrient Analysis (per serving): 167 calories 19.5 g protein 14.5 g carbohydrates 3.6 g total fat 0.5 g saturated fat 43.9 mg cholesterol 156.6 mg sodium with salt included is 66.3 mg sodium with salt omitted From: INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs. Lakhani. Fahil Publ. Company, Los Angeles. 1991. ISBN 0-9630235-0-0 Shared by: Karin Brewer, Cooking Echo, 9/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Chicken Soup Categories: Thai, Poultry, Soups/stews, Spices/etc. Yield: 8 servings 4 Chicken Breasts * 1 Red Pepper, Thin Strips 4 tb Soy Sauce 8 oz Bamboo Shoots, Drained 1 tb Salad Oil 2 Chicken Bouillon Cubes 6 c Water 1 lb Firm Tofu, Cut Bite Size 3/4 ts Ground White Pepper 1/3 c Cornstarch 3 tb White Wine Vinegar 2 Eggs 1/4 lb Snow Peas 1 Green Onion, Thinly Sliced * Chicken breasts should be skinned and boned. ~--------------------------------------------------------------------- ~-- Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Top with green onion. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Shrimp Soup - Tom Yam Goong * Categories: Thai, Fish/sea, Soups/stews, Spices/etc. Yield: 4 servings 8 oz Shrimp/Prawns, Shelled and -1/3 Portion Only, Cut Into -Deveined, With Shells -1" Lengths -Reserved 2 Sliced Shallots 3 c Water 1/2 c Sliced Straw Mushrooms 2 Cloves Garlic, Minced 5 Green Thai Chili Peppers 5 Kaffir Lime Leaves -(Prik Khee Noo) Optional 3 Thin Slices Fresh Or Dried 1/4 c Lime Juice -Galangal (Kha) * 1 tb Chopped Cilantro Leaves 1/4 c Fish Sauce (Nam Pla) 1 ts Black Chili Paste, 2 Stalks Lemon Grass, Lower -(Nam Prik Pow) ** * Galangal: A relative of the ginger root, galangal is pale yellow and has a delicate flavor. ** See recipe. ~--------------------------------------------------------------------- ~-- A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the most famous of all Thai Soups. Each region has its own particular variation of the recipe. This recipe is from Bangkok and the Central Plains ~--------------------------------------------------------------------- ~-- Rinse the shrimp shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves and serve. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Soup #1 Categories: Chinese, Soups/stews Yield: 4 servings 3 oz Lean boneless pork - Cider Vinegar 1 oz Dried Chinese mushrooms 1/2 ts White pepper 1 oz Bean thread noodles 2 tb Dark soy sauce 10 oz Fresh bean curd 1 tb Cornstarch, blended with 2 sm Eggs 1 tb Water 1 ts Sesame oil 2 tb Finely chopped scallions 1 qt Chicken stock 2 tb Finely chopped cilantro 2 ts Sugar 1 ts Sesame oil 3 tb Chinese red vinegar or: 1 ts Chili oil (optional) CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps. Soak the noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the eggs and sesame oil together in a small bowl. Bring the chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Pour the soup into a large tureen or individual bowls and serve at once. Makes 4 to 6 servings KEN HOM - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Soup #2 Categories: Chinese, Soups/stews Yield: 4 servings 3 c Chicken broth 1 ts Salt 1/3 lb Lean pork * 1/2 ts Pepper 4 Chinese mushrooms ** 2 tb White vinegar 2 oz Bean curd 1 tb Cornstarch, mixed with 2 tb Soy sauce 2 tb Water 2 tb Dry sherry * shredded in to match stick pieces **(soak 20-30 minutes in warm water and bring broth to a boil in a wok, add pork, mushrooms, and bean curd. Simmer for 8 minutes until pork is done. Add soy sauce, salt, sherry, pepper, and vinegar. Continue to heat until mixture thickens. Serve hot and enjoy. I add two more ingredients if you desire. I add two or three drops of chilli oil to add more zip and heat. I also like to garnish with chopped scallion greens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Soup #3 Categories: Chinese, Soups/stews Yield: 6 servings 1/4 c Shredded pork -minutes 6 c Canned chicken broth 4 tb Soy sauce Marinade: 1/2 ts Sugar 1 ts Dry sherry 1/2 ts Salt 1 ts Cornstarch 1/2 ts White pepper 2 tb Tree ears, soaked in warm 3 tb White rice vinegar -water 30 minutes 3 tb Cornstarch, dissolved in 4 Dried Chinese mushrooms, -3 tablespoons cold water -soaked in warm water 30 1 Egg, lightly beaten -minutes 1 tb Sesame oil (optional) 8 Dried tiger lily buds, 1 Whole scallion, thinly -soaked in warm water 30 -sliced Mix marinade until it is smooth, add pork, and marinate 30 minutes. Rinse soaked tree ears thoroughly to remove any sand, then shred. Rinse mushrooms, discard tough stems, and shred. Remove hard stem end of tiger lilies and pull each blossom apart into two or three shreds. Bring chicken broth to a boil in a saucepan. Add pork and vegetables and bring to a boil again. Cover and simmer 10 minutes Add seasonings and stir. Stir dissolved cornstarch, which will have settled, and add. Stir soup until thickened, about 1 minute. With a chopstick or wooden spoon gently stir the soup as you slowly pour in the egg. The egg will form delicate shreds in the soup. Remove from heat and stir in sesame oil, if desired. Garnish with scallion, and serve immediately in individual bowls From: The Chinese Menu Cookbook Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Mandarin Soup Categories: Chinese, Soups/stews Yield: 6 servings 8 c Soup stock -(opional) 1/4 lb Lean pork, shredded 1/2 c Vinegar 2 Dried black mushrooms, 1 ts White pepper -soaked and shredded 3/4 ts Salt 2 sl To 3 sl of ginger 1 ts Sesame oil 2 To 3 dried wood ears, soaked 3/4 ts Sugar -and shredded (opional) 1 tb Dark soy sauce 1/2 Square bean curd, cut into 1 ts Chili oil (opional) -1/4 x 2 in strips (opional) 2 Eggs, lighty beaten 1/4 c Shredded bamboo shoots 1 Stalk green onion, shredded 2 tb Mushrooms, sliced 4 tb Cornstarch in 3 tbs water 1 sl Cooked ham, shredded 1. Bring soup stock to a boil in a large pot and add shredded pork, black mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard ginger. 2. Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce heat and simmer 2 minutes. Add cornstarch solution and cook until thickened and clear. 3. Remove from heat and slowly stir in beaten eggs. Garnish with green onion. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Shrimp Soup Categories: Vietnamese, Fish/sea, Soups/stews Yield: 6 servings 1/2 lb Medium raw shrimp 2 1/2 tb Fresh lime juice 1 tb Vegatable oil 1 tb Fish sauce (Nuoc mom) 5 c Chicken broth Garnish: 2 Slalks lemongrass, cut into 2 Green onions(including -2 inch pieces and crushed -tops), thinly sliced Peel of 1/2 lime 2 tb Coarsely chopped cilantro 1 Serranor or jalepeno chile, 1 1/2 tb Coarsely chopped mint leaves -cut in half 1 Serrano or jelapeno chile, 1/2 c Canned straw mushrooms -seeded and slivered 1. Shell the shrimp, rinse the shells and pat them dray. Cut the shrimp in half horizontally and rinse out the sand veins. 2. Place a large pot over high heat until hot. Add the oil, swirling to coat the surface. Add the shrimp shells; cook until they turn pink, abt 30 seconds. Add the brooth, lemon grass, lime peel, and chile. Bring to aboil over high heat. Reduce the heat to medioum-low, cover, and simmer for 20 minutes. Strain the broth, discarding the seasonings. Return the broth to the pot and heat tto simmering. Add the shrimp and straw mushrooms and cook until the shrimp turn pink, about 2 minutes. Stir in the lime juice and fish sauce. To serve, lade into individual soup bowls. Garnish with green onio, cilantro, mint leaves and chile. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Soup #4 Categories: Chinese, Soups/stews Yield: 6 servings 1 c Bean curd, cubed 1 ts MSG (optional) 1/4 c Bamboo shoots, shredded 1 ts Sugar 1/4 c Golden needles (tiger lily MIXTURE C: -pods) 3 tb Cornstarch 2 tb Wood ear fungus, shredded 3 tb Water 1/4 c Black mushroom MIXTURE D: 1 Egg, well beaten 2 tb Light soy 4 oz Very lean pork, shredded 2 tb Vinegar MIXTURE A: 1 ts Sesame oil 1 ts Light soy 1 ts Chili oil 1 ts Cornstarch 1/2 ts Black pepper (fresh ground) MIXTURE B: 1/2 ts White pepper (fresh ground) 6 c Chicken stock 3 tb Scallions, chopped 1 1/2 ts Salt 1 tb Fresh ginger, chopped 1. Put the golden needles, wood ear and mushrooms to soak in separate bowls of water (30 to 60 minutes). 2. Prepare mixtures A, C and D in separate bowls, mix well. When mixing the cornstarch, add liquid slowly to avoid undissolved chunks. 3. Shred the pork. This means cutting into pieces 1/4 inch square by 1 to 2 inches long. 4. Marinate the pork in mixture A for 15 minutes, then use 2 T oil to stir-fry the meat until the color changes. Set the meat aside. 5. Shred and cube other ingredients. 6. Bring mixture B to boil and add the mushrooms, shoots, wood ear, bean curd and golden needles. Cook for 3 minutes. Add the meat, then add mixture C. Add the beaten egg while stirring to disperse the egg in filaments. Add mixture D and cook another minute. 7. Serve hot. Posted by Tom Napolitano. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Seafood Soup Categories: Thai, Soups/stews Yield: 6 servings Stephen Ceideburg -1-inch pieces 1/2 lb Small fresh shrimp shelled 1/2 lb Scallops -(shells reserved) and 2 tb Fish sauce -deveined Juice of 3 limes 2 qt Chicken stock 3 To 4 tablespoons fresh 2 Green Serrano chilies, -cilantro, chopped -seeded and chopped 1 Red Serrano chili, seeded 1 ts Salt -and slivered Grated zest of one lime 6 Shiitake mushrooms, sliced 4 Kaffir lime leaves 2 Green onions, sliced 3 Lemon grass stalks, cut into -julienne Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce heat, cover and simmer 20 to 20 minutes. Strain. Return liquid to pot and place over medium-high heat and bring to a boil. Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of limes. Add chopped cilantro, slivered red chili and shiitake slices, and green onions. Stir and pour into a tureen or ladle into individual bowls. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Chili Beef and Onion Soup - Yukkai Jang Kuk * Categories: Korean, Soups/stews, Spices/etc., Chili Yield: 6 servings 1 lb Braising Beef 1 tb White Sesame Seeds, Toasted 8 c Water - And Ground 1 1/2 tb Hot Chili Powder 1 ts Sugar 2 tb Sesame Oil 1/2 ts White Pepper 12 Green Onions 1 1/2 tb Dark Soy Sauce 2 ts Crushed Garlic This chili-red soup is exceptionally hot. It is said that the time to serve it is in the hottest months, when the perspiration it induces has a cooling effect on the diner. It is equally effective ammunition against winter cold. Cut the beef into cubes and place in a saucepan with the water. Bring to a boil, then reduce the heat and simmer gently for 1-1/2 to 2 hours until the meat is falling apart. Mix the chili powder with the sesame oil. Trim and shred the green onions. Heat the chili powder and sesame oil in a pan and fry the green onions with the garlic for 2 minutes. Add the sesame seeds, sugar, pepper and soy sauce and fry for 2 to 3 minutes over medium heat. Lift out the meat, drain well and toss in the pan for a few minutes. Return the contents of the pan to the stock and bring to a boil, simmering until the soup is well flavored. From Asia The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Red Snapper Soup (Korean Domi Chigae) Categories: Korean, Fish/sea, Soups/stews Yield: 4 servings 1/4 lb Lean beef (shoulder) 1/2 Cake bean curd 1 1/2 lb Red snapper 2 c Water 2 ea Scallions 2 tb Kochu Chang 2 Cloves garlic A chigae is usually a hot soup comprised of several ingredients. In this case, meat has been cooked with fish, the one to impart body, the other to add flavor. Kochu Chang is red bean paste, which may be purchased at many Oriental food stores. If it is not available, Japanese miso sauce may be substituted. 1. Shred the beef into 2-inch lengths. Cut the red snapper across the body into 1 1/2-inch widths, leaving the bones inside. Cut the scallions into 2-inch cubes. 2. Arrange the pieces of fish on the bottom of a pot. Add the scallions, then the beef. Now add the garlic. Mix the kochu chang with water and pour it over the other ingredients. Bring to a boil, then reduce the heat and simmer for 20 minutes. Just before serving add the bean curd and cook for 3 minutes. Variation: Instead of red snapper, use a 1 1/2 to 2-pound sea bass, or a 1-pound codfish, or 2 small lobsters. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot-&-Sour Mushroom Soup (Tom Yum Het) Categories: Thai, Soups/stews Yield: 4 servings Stephen Ceideburg -cut into thin strips 2 c Defatted reduced-sodium 1 One-inch piece fresh lemon -chicken stock -grass or: * 1/2 lb Oyster mushrooms, trimmed 2 Fresh kaffir lime leaves or: -and halved -** 1/4 lb Straw mushrooms, trimmed and 3 tb Fresh lime juice -halved 3 tb Fish sauce 2 Serrano chilies, with seeds, * 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4 dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp. grated lime zest This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table. In a medium-sized saucepan, bring stock to a boil and add mushrooms and chilies. Tie lemon grass and lime leaves or zest together in a cheesecloth bag and add to the stock mixture. Cook over medium heat for about 5 minutes, or until the mushrooms are tender. Reduce heat to low and add lime juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot, accompanied by steamed rice. 43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG SODIUM; I MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Japanese Onion Soup Categories: Japanese, Soups/stews Yield: 6 servings 1 Chicken bone 1/4 Stalk of celery 1 Onion, diced finely 1/4 Piece garlic, smashed 1/2 Carrot, sliced 2 qt Water 1 Beef bone Boil the above for 45 minutes. Strain through cheesecloth or a soft napkin and use only the broth. A beef soup base can be used for added flavor. Add salt to taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Stew (Nz) Categories: New zealand, Soups/stews Yield: 4 servings 1/2 lb Mushrooms 2 oz Flour 1 1/2 pt Milk 1/2 ts Grated lemon rind 2 oz Butter Cream 1. Cut the stems of the mushrooms and peel the heads. Clean thoroughly and slice. 2. Cook mushrooms gently in hot butter for 5 minutes. 3. Mix in the flour thoroughly then stir whilst adding milk. 4. Cook at low heat until the soup is smooth and thick. 5. Add salt and pepper to taste. Mix the grated lemon peel with a little whipped cream and place a blob on the soup after it has been poured into bowls. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 4/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nam Phrik Kaeng Som (Sour Soup Curry Paste) Categories: Thai, Soups/stews Yield: 1 servings 7 Dried chilies 2 tb Chopped krachai 3 tb Chopped shallots 1 tb Shrimp paste 1 tb Chopped garlic 1 ts Salt Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until mixed well. Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for 3-4 months. (Note: Krachai is related to ginger and galangal, and usually used in fish dishes.) Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Chrysanthemum Bowl Categories: Chinese, Soups/stews, Poultry, Pork/ham, Fish/sea Yield: 8 servings 2 qt Chicken broth 8 oz Chicken livers 3/4 tb Sesame oil 8 oz Pork tenderloin 2 ts Salt 8 oz Firm white fish 4 oz Bean threads 8 oz Shrimp - cellophane noodles 1 c Small oysters 1 Cabbage head, shredded 3 tb Soy sauce 1 lb Spinach, fresh 2 tb Sherry 2 Chicken boneless breasts 2 lg Chrysanthemums Slice all meats and vegetables in Chinese manner (thin strips). Bring chicken stock, oil and salt to boil in large serving pot. (A Mongolian Hot Pot is traditional) and keep bubbling over heat. Arrange noodles and all raw ingredients attractively on large platter. Add sherry and soy sauce to bubbling broth. Provide guests with chopsticks and serving bowls. invite guests to add the raw ingredients to the broth. Let cook just until fish and shrimp are opaque. Just before guests serve themselves from the pot, sprinkle leaves from the chrysanthemums on top of bubbling soup. Ladle some of the soup into each guests bowl. Source: Bon Appetit From the collection of: Joan Mershon ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peking Shrimp Ball Soup Categories: Chinese, Soups/stews, Fish/sea Yield: 4 servings 1 Egg 2 oz Bean threads 2 ts Dry sherry 4 c Chicken broth 2 ts Cornstarch 1 ts Dry sherry 1/2 ts Salt 1 ts Soy sauce 1/2 ts Fresh grated ginger 1/4 lb Mushrooms, sliced 1/4 c Finely chopped water 20 Snow peas * -chestnuts 3 Sprigs cilantro 1/2 lb Medium shrimp ** Shrimp Balls Soup Salt to taste *Ends and strings removed from snow peas ** Shrimp should be shelled, deveined and finely chopped Balls - In a bowl, beat egg white until foamy. Blend together sherry and cornstarch, then stir into egg white along with salt and ginger. Add water chestnuts and shrimp; mix well. With oil-coated hands, roll shrimp filling into walnut-size balls. Heat a pan of water to simmering. Drop in shrimp balls a few at a time and simmer gently until they float (about four to five minutes). Drain and discard liquid. If made ahead, cool, cover, and refrigerate up to two days. Soup - Cover bean threads with warm water and let stand for 30 minutes. Drain, then place on a cutting board and cut in 6" lengths. In a 2-quart pan heat chicken broth, sherry and soy just to boiling. Add bean threads and mushrooms and simmer, uncovered for 5 minutes. Add snow peas and cook for two minutes. Add shrimp balls and cook just until heated through. Garnish with cilantro and season to taste with salt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poor Man's Soup Categories: Chinese, Soups/stews Yield: 6 servings 1 Quartered whole chicken 3 Carrots cut on the diagonal Water 2 Diced potatoes 1 oz Piece pork tenderloin 1 tb Soy sauce 6 Stalks celery cut on the 2 Green onions finely chopped -diagonal 2 Eggs slightly beaten 1 Diced large onion Wonton wrappers 1/4 Head cabbage thinly sliced 1 Egg white slightly beaten Place chicken and pork in a pot. Cover with water, bring to a boil. Add celery, onion, cabbage, carrots, potatoes and soy sauce. SImmer about 2 hours. Remove pork, chop finely. Debone and skin chicken and chop finely. Combine pork and chicken with green onions and eggs. Mix thoroughly. Place 1 heaping teaspoon of mixture in center of each wonton wrapper. Brush edges of wrapper with egg white. Fold in half to form a triangle, pressing edges together to seal tightly. Cover with damp cloth while filling remaining wontons. While soup is simmering, carefully drop in wontons. Bring back to boil, then simmer until wontons become transparent. Season to taste with soy sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rich Spinach Soup (Korean Ginchang Sigumchi Kuk) Categories: Korean, Soups/stews Yield: 4 servings 1/2 lb Fresh spinach 1 ts Soy sauce 1 Scallion 1 tb Salt 1 Clove garlic Dash pepper 1 tb Sesame oil 4 c Water 1/2 lb Ground beef 1. Wash the spinach thoroughly, then trim off the thick stems. Chop the scallion and mince the garlic. 2. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef, separating the particles while stir-frying. Add the scallion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the spinach. Bring the soup to a boil, then lower the flame. Place a tight-fitting lid on the pot. Do not remove the cover until soup is ready to be served. Simmer for 10 minutes. From: The Korean Cookbook, By Judy Hyun. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scallop Corn Soup Categories: Chinese, Soups/stews Yield: 8 servings 4 c Fish stock 1 tb Sugar 1 lb Sea scallops Salt and pepper to taste 2 c Fresh corn cut from the cob 1/2 c Heavy cream 2 tb Rice wine 1 tb Butter 1 tb Finely chopped fresh ginger 3 ts Finely chopped fresh chives 3 tb Chopped scallions - for garnish IN A MEDIUM-SIZED POT, bring the fish stock to a simmer, then add the scallops and corn. Simmer for 2 or 3 minutes. Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more. Cool briefly, then puree the mixture in a blender. Return the soup to the pot and bring to a simmer. Adjust the seasoning and add the cream and butter, stirring to mix well. Ladle into individual soup bowls or into a tureen and garnish with the chives. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shanghai Fish Soup Categories: Chinese, Soups/stews, Fish/sea Yield: 4 servings 4 Dry Shiitake mushrooms -into 1/2 inch cubes 1/2 To 3/4 Lb. Catfish fillets 2 tb Soy sauce 1 tb Salad oil 1 tb Dry sherry 1 tb Julienned peeled fresh 1 ts Sugar -ginger 1 lg Green onion, cut diagonally 2 tb Red-in-snow (optional) -into 1 inch pieces 4 c Low-salt chicken broth 1/2 ts Sesame oil 8 oz Firm tofu, drained and cut Soak mushrooms in warm water until caps are tender, 15 to 30 minutes. Drain and squeeze gently to remove some of the water. Cut off and discard stems; thinly slice caps. Set aside. Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set aside. Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and swirl to coat cooking surface. Add ginger and stir until fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and sprinkle with green onions and sesame oil. Makes 4 to 6 servings. Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium. Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for catfish. SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Wonton Soup Categories: Chinese, Fish/sea, Soups/stews Yield: 4 servings ----------------------------------FILLING---------------------------------- 3/4 lb Raw Shrimp * 1/4 ts Freshly Ground Pepper 1/2 c Water Chestnuts ** 1 1/2 tb Minced Fresh Ginger 2 ts Soy Sauce 1 1/2 tb Minced Scallions 1 tb Rice Wine Or Sake 1 Egg White Lightly Beaten 1 1/2 ts Sesame Oil 1 1/2 tb Cornstarch 1/2 ts Salt --------------------------------TO ASSEMBLE-------------------------------- 48 Wonton Skins Cornstarch For Dusting ---------------------------------TO FINISH--------------------------------- 4 c Homemade Chicken Broth 1/2 ts Sesame Oil 1 ts Salt 10 oz Fresh Spinach *** * Shrimp should be shelled, deveined, rinsed and drained. ** Water Chestnuts should be plunged into boiling water and refreshed in cold water, drained and chopped. *** Fresh spinach should have stems removed, rinsed thoroughly and drained. ~--------------------------------------------------------------------- ~-- Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible. Chop the shrimp to a paste in a food processor fitted with a steel blade or by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible. Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl. Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend. The mixture should be stiff. Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a "waist" and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse. Place the finished dumplings on a tray that has been lightly dusted with cornstarch. Heat 3 quarts of water to boiling in a large pot. Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Heat the chicken stock, salt and sesame to boiling. Add the spinach and cooked wontons, portion into serving bowls. Serve immediately. From: Nina Simonds, The Washington Post; Jan. 29, 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Won Ton Categories: Chinese, Soups/stews Yield: 5 servings Stephen Ceideburg 1 tb Dry sherry or rice wine 3/4 lb Medium shrimp, shelled and 1 ts Asian sesame oil -deveined 2 ts Cornstarch 1 ts Salt 2 Green onions (white part 1/2 lb Pork butt, finely chopped -only), minced 1 ts Peeled, grated fresh ginger 4 Water chestnuts, peeled and 1 ts Sugar -finely chopped 1 pn White pepper 1 lb Package thin won ton skins 1 tb Light soy sauce Coarsely chop shrimp into small pea-sized morsels. Toss with 1/2 teaspoon salt; set aside for 10 minutes. Combine pork, ginger, sugar, pepper, soy sauce, sherry, sesame oil, cornstarch, green onions, water chestnuts and remaining salt. Add to shrimp; mix well. Work with 1 won ton at a time; keep the remaining skins covered with a damp towel. Place a wrapper flat in your palm with a corner pointing away from you and a corner pointing at you. Put about 1 heaping teaspoon filling in the top corner (a little way down from the point). Fold the point toward you over filling. Tucking in filling, roll corner over toward the center of the wrapper. The won ton should look like a triangle. Pinch around filling to contain it. Place won ton on a work surface, Using both hands, grasp the 2 opposite corners of the won ton and pull them up over filling, overlapping them a bit. Moisten overlapped edges with water; pinch to seal. Set on a baking sheet and cover with a cloth. Repeat with remaining ingredients. The dumplings are now ready for boiling. Or freeze them; they'll keep for several months. Makes about 5 dozen won tons. PER 6 WONTONS: 160 calories, 13 g protein, 14 g carbohy- drate, 5 g fat (2 g saturated), 80 mg cholesterol, 451 mg sodium, 0 g fiber. Joyce Jue writing in the San Francisco Chronicle, 3/17/93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Silver Noodle Soup Categories: Chinese, Soups/stews, Pork/ham Yield: 4 servings 3 tb Peanut oil -green 1/3 lb Pork butt or shoulder, 4 c Water -slivered 2 1/2 oz (approx) bean thread noodles 1 tb Slivered fresh ginger root 1 tb Minced fresh coriander 2 ts Thin soy sauce 4 Sprigs of coriander for 2 ts Dry sherry -garnish 1/4 c Slivered Szechuan mustard 2 ts Sesame oil Preparation: Marinate pork and ginger in thin soy and sherry for 30 minutes. Rinse chunk of Szechuan mustard green to remove all traces of chili coating; sliver like pork. The chili flavor will still be there, but in delicate balance with the mustard and pork. Soak noodles in warm water for 15 minutes, then rinse and drain. Stir-fry: Add oil to hot wok; when it just begins to smoke, add pork and ginger mixture. Stir-fry 30 seconds. Add Szechuan mustard green; stir- fry 2 minutes. Soup: In 2-quart saucepan, boil the water. Add hot pork stir-fry; simmer 3 minutes. Five minutes before serving, bring broth to boil, and add soaked noodles and minced coriander. Simmer 3 minutes or until noodles are soft, but not pasty. Pour into serving bowl, garnish with coriander sprigs and sesame oil, and serve. Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Fish Head Soup for One (Canh Chua Dau Ca) Categories: Vietnamese, Soups/stews, Fish/sea Yield: 4 servings Stephen Ceideburg -split down the center 2 Scallions, white part only, 1 qt Water -crushed with the side of a 1/2 c Canned sliced sour bamboo -knife 1/4 Fresh pineapple, cut in a Sprinkling of freshly ground -lengthwise section and -black pepper -sliced 2 ts Salt 1 ds MSG (optional) 2 tb Plus 4 teaspoons fish sauce 2 tb Mixed chopped fresh -(nuoc mam) -coriander (Chinese parsley) 1 lg Fish head or fish carcass, - and green scallions An excellent way to get twice the pleasure out of your fish purchase. You can use either the fish head or the fish carcass if you wish. To the people of South Viet Nam, this is as much their traditional dish as Southern Fried Chicken is to our southerners--and it will meet with instant praise. Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head. Allow to stand for 10 to 15 minutes. Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes. Drop fish head into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish head for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve. Note: If the fish head is dropped into water that is not boiling, it will fall apart. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. This is real good with chunks of catfish, shrimp, whatever... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour-Hot Soup (Suan la Tang) Categories: Chinese, Soups/stews, Pork/ham Yield: 6 servings 5 Dried black mushrooms 1/2 ts Sugar 15 Pieces cloud ear fungus Cornstarch to coat 30 Pieces dried lily flower 1/2 c Shredded bamboo 6 c Chicken stock 2 Cakes bean curd, shredded 1 c Mushroom liquid 2 tb Peanut oil 6 tb Clear rice vinegar 4 tb Cornstarch (mixed as paste 3 tb Thin soy -with 1 ts Freshly ground black pepper 5 tb Cold stock or water) 1/4 lb Lean pork 2 Eggs, beaten 1 ts Dry sherry or rice wine 4 Scallions, diced 1 ts Thin soy 1/4 c Sesame oil Preparation: Soak mushrooms, cloud ear, and lily flowers separately in hot water for 25 to 30 minutes or until soft. Reserve mushroom liquid in amount specified above. Next remove stems from mushrooms; discard. Pick off tough ends of cloud ear; discard ends; coarse chop cloud ear. Remove tough ends of lily flowers; cut flowers in half. Set aside until ready to begin cooking. Slice pork thin, then cut into fine shreds. Place in small bowl, to which also add wine, soy sauce and sugar; mix well with fingers. Add cornstarch and mix again to coat evenly. Slice bean curd in thirds, cut each slice in half, then cut each half into shreds. Mix up cornstarch paste with cornstarch and stock or water; set aside. Combine stock, mushroom liquid, vinegar, soy and black pepper. Bring to simmer; add shredded bean curd; mix with chopsticks to keep bean curd from sticking together. Simmer for 2 minutes. While stock is simmering, heat wok and add peanut oil. Heat oil for 10 seconds; then add shredded pork; stir vigorously with spatulas until pork loses its brown color and turns white. At this point, add mushrooms, cloud ear, lily flower and bamboo. Stir for 15 seconds over high heat; add to stock. Bring stock back to simmer and slowly thicken with cornstarch mixture, adding a little at a time until desired thickness is reached. Remove from heat and slowly add beaten egg, dripping and folding a little at a time. Top soup with diced scallions and sesame oil. Serve immediately. Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy and Sour Shrimp Soup Categories: Vietnamese, Soups/stews, Fish/sea Yield: 6 servings Stephen Ceideburg 1 lg Ripe tomato, cored, seeded 2 oz Lump tamarind, or 2 -and cut into wedges -tablespoons tamarind 2 tb Sugar -concentrate 1/4 Fresh ripe pineapple, cored, 1/2 c Boiling water -cut into 1/4-inch slices 8 oz Raw shrimp, shelled and -and then cut crosswise into -deveined -small chunks 2 Garlic cloves, chopped 1/2 c Fresh or canned bamboo 1/4 c Plus 1 ts nuoc mam -shoots, drained and thinly -(Vietnamese fish sauce) -sliced Freshly ground pepper 1 ts Salt 2 tb Vegetable oil 2 Fresh red chili peppers, 2 Shallots, thinly sliced -minced 3 Stalks fresh lemon grass, 1/2 c Fresh bean sprouts -white bulb crushed and cut 1 Scallion, thinly sliced -into 2-Inch sections 2 tb Shredded mint This soup has become a staple on my table. It's relatively quick to make and absolutely delicious. I've made it with chicken as well as shrimp and have some red snapper in the freezer to try out the next time. Squid's a natural for this dish. It's from Southern Vietnam. You can make it as sour or spicy as you want by juggling the amounts of the ingredients that give those qualities. It makes a complete meal as is and is excellent with salad rolls or cha gio (fried "spring" rolls). Soak the lump tamarind in the boiling water for 15 minutes, or until the tamarind is soft. Force the tamarind through a fine sieve into a small bowl. If tamarind concentrate is used, dilute it with only 1/4 cup of warm water. Cut each shrimp lengthwise in half. In a bowl, combine the shrimp, garlic, 1 teaspoon of the fish sauce and pepper to taste. Let stand for 30 minutes. Heat the oil in a 3-quart saucepan. Add the shallots and lemon grass and saute briefly, without browning. Add the tomato and sugar and cook over moderate heat until slightly soft. Add the pineapple and bamboo shoots and cook, stirring, for about 2 minutes. Add 5 cups of water and bring to a boil over high heat. Stir in the tamarind liquid, salt and the remaining 1/4 cup fish sauce. Reduce the heat to moderate and simmer the broth for 5 minutes. Stir in the shrimp, chiles and bean sprouts and cook for 30 seconds more. Add the scallion and mint. Remove from the heat. Remove and discard the lemon grass. Ladle the soup into a heated tureen and serve at once. Note: Do not overcook the shrimp or they will toughen. Catfish, red snapper or any other firm white-fleshed fish can replace the shrimp. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. NOTE: I've been pushing Vietnamese cuisine long enough here that the ingredients shouldn't be too unfamiliar to regulars. Some of this stuff will probably have to come from an Asian market, but you can make some substitutions. Tamarind is made from the interior pulp of a tree seed pod and is quite sour. It has a subtly sweet taste too. I've never done it, but I imagine that you could substitute lemon juice for the tamarind and still retain the essential character of the soup. Lemon grass can be replaced by grated lemon zest with a bit of juice--it's the lemon taste rather than the sourness that's wanted here. Dried lemon grass is available and is virtually as good as the fresh stuff. It's inexpensive and keeps well on the shelf. (I grow my own lemon grass--it's a really easy and pest free plant to grow. If you manage to find some fresh lemon grass, whack off the bottom couple of inches and stick it in a flower pot full of good potting soil. Don't water the cutting too heavily until it starts to grow. Chances are that it will take off and then you can transplant it into the ground--it likes rich, well drained soil and full sun.) There's NO substitute for fish sauce. The soup would probably be good without it, but it wouldn't be the same. Since there's not that much difference between canned and fresh pineapple (at least here on the mainland) I use canned stuff, drained and chopped. If you're ever in a market and see fresh Thai pineapple, grab some. The stuff I had in Thailand made our Hawaiian pineapples pale in comparison. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Chicken Coconut Soup Categories: Vietnamese, Soups/stews, Poultry Yield: 6 servings Stephen Ceideburg 1 1/2 ts Sugar 2 Chicken breast halves 4 c Unsweetened coconut milk 1/2 c Slivered fresh lemon, with 2 c Chicken stock -peel 3 ts Minced lemon grass or 1 3 tb Fish sauce -teaspoon grated lemon zest 1 1/2 ts Chopped hot chile pepper, or 1 c Whole straw mushrooms -to taste 1 tb Slivered galangal root or 2 Green onions, thinly sliced, -ginger root -including part of green top [I prefer galangal--even dried, to ginger, but ginger will do. S.C.] Place chicken breasts in pan with just enough cold water to cover. Bring to a boil over medium heat; immediately reduce heat so water barely ripples. Simmer uncovered, until done, about 12 minutes. Meat should be moist and opaque throughout; cook only to just beyond pink stage. Remove breasts and drain well. Cool to room temperature; remove and discard skin and bones. Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside. Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken and lemon mixture and heat through, about 3 minutes. Serves 6 to 8 as a first course or 4 as a main course. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Star Anise Beef Rice Noodle Soup Categories: Vietnamese, Soups/stews Yield: 8 servings 2 (1-in) chunks fresh ginger - soaked in water 20 minutes 3 Shallots, unpeeled 6 oz Sirloin steak 1 Onion, unpeeled - trimmed of fat & sliced 2 1/2 qt Water - into paper-thin slices 1 1/2 lb Oxtails, cut into sections 1 Onion, sliced thin 1 lb Beef shank 2 c Bean sprouts 2 Whole star anise 1/4 c Fresh coriander leaves 1 Cinnamon stick - (coarsely chopped) 3 Whole cloves 2 Green onions 1/4 c Vietnamese fish sauce - cut into 2-in-long -(nuoc mam) - thin julienne slices 1 ts Salt to taste 1 Lime, sliced into 8 wedges 1/2 lb Flat rice-stick noodles 2 Red chiles, thinly sliced PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot broiler until charred. In a stock pot, bring the water, oxtails and beef shank to a boil. Thoroughly skim and discard the scum from the surface of the stock. Drop the charred ingredients, star anise, cinnamon stick and cloves into pot, reduce to low heat; simmer for 2 hours. Remove the meat. Remove and shred the meat from the shank and reserve. Return the bone to the simmering stock. Simmer 1 hour longer. When soup is done, remove and discard bones. Strain and degrease stock; add fish sauce and salt. Keep warm. In a separate pot, bring 3 quarts water to a boil. Drain noodles and add to boiling water; cook for 1 minute. Drain in a colander. Divide noodles among 8 soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of noodles with shredded cooked beef, the raw sirloin steak slices, onion slices and bean sprouts. Ladle about 1 1/4 cups hot soup stock (this will cook the beef) to cover the noodles and beef, top with fresh coriander and green onions. Serve with squeeze of lime and chiles. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stewed Paua (Nz) Categories: New zealand, Soups/stews Yield: 4 servings 6 lg Paua 2 c Water 1 lg Onion 2 tb Butter 2 tb Flour 1/2 ts Salt 1. Remove the paua from it's shell with a sharp knife. Cut away the pewa or soft part of the paua (this may be used for soup). Press out the two teeth from the mouth. 2. Dice the paua and the onion. 3. Fry the onion in butter until it is cooked and then add the diced paua. 4. Cover with two cups boiling water and simmer gently until it is cooked. 5. Mix salt and flour with a little water to make a smooth paste and then thicken. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechwan Soup Categories: Chinese, Soups/stews, Pork/ham, Fish/sea Yield: 6 servings 1 oz Dried mushrooms 4 ts Soy sauce Boiling water 1/2 ts Chinese chili sauce 6 oz Uncooked boneless lean pork 2 1/2 tb Cornstarch 4 oz Cooked ham 5 tb Water 1 sm Red pepper 2 ts Vinegar 8 Green onions 2 ts Sesame oil 1/2 c Water chestnuts 1 Egg 8 oz Bean curd 8 oz Uncooked shrimp, shelled and 2 qt Chicken stock Deveined 1/2 c Rice wine 1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices. 2. Cut pork and ham into "match-stick" thin strips. Remove seeds from pepper and cut pepper into thin strips. Chop onions finely. Cut water chestnuts into slices. Cut bean curd into 1/2- cubes. 3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart pan. Cook over medium heat until soup boils. Reduce heat and simmer uncovered 5 minutes. 4. Blend cornstarch and 4 tablespoons of the water. Slowly stir mixture into soup. Cook and stir until soup boils. Add mushrooms, pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes. 5. Stir vinegar and oil into soup. Beat egg and remaining 1 tablespoon water together with for, Gradually drizzle egg into soup while stirring soup vigorously. Add onions, bean curd and shrimp. Cook until shrimp is done, 1 to 2 minutes. SOURCE: Chinese Cooking Class Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Carrot Soup Categories: Thai, Soups/stews Yield: 6 servings 1 tb Oil 4 c Chicken stock or broth *** 1 Spanish onion * 1/4 c Cilantro leaves, loose pack 2 Garlic cloves, large; minced Salt, to taste 1 Ginger root cube (1");mince Red pepper, crushed,to taste 1 3/4 lb Carrots ** * medium sized, thinly sliced ** trimmed, scrubbed, and thinly sliced *** skimmed of fat Heat oil in 3-quart saucepan over medium-high heat. Add onion, garlic, ginger, and carrots. Cook, stirring frequently, until hot and fragrant -- about 4 minutes. Add 3 cups stock. Simmer, covered, until carrots are tender -- about 25 minutes. Drain liquid from solids. Reserve liquid. Puree solids with cilantro in blender or processor until smooth. Add as much liquid as container can hold. Puree until even smoother. Transfer to 3-quart bowl. Add remaining liquid, if any, and remainin 1 cup of stock. Season to taste with salt and crushed red pepper. Serve chilled or hot. NOTE: can be made 2 days ahead and refrigerated, or frozen up to 3 months. Adjust seasonings to taste before serving. Each serving contains about: 115 calories, 614 mg sodium, 1 mg cholesterol, 4 g fat, 17 g carbohydrates, 5 g protein, 1.55 g fiber. From the LOS ANGELES TIMES. Posted by Hunter Elliot in Intelec Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Chicken and Noodle Soup Categories: Thai, Poultry, Soups/stews Yield: 6 servings 1 lb Chicken breast fillets 1/2 ts Shrimp paste 2 Cloves garlic, crushed 3 ts Sambal oelek 3 ts Ground cumin 1 Piece dried galangal 1/2 ts Tumeric 1 3/4 oz Rice vermicelli 6 c Water 1 c Bean sprouts 2 ts Chicken stock powder 3 Lettuce leaves, shredded 1 tb Sugar 2 tb Chopped fresh coriander * Soup can be prepared a day ahead. * Storage: Covered, in Fridge. * Not suitable for freezing. * Microwave: Suitable. Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 minute or until fragrant. Add chicken, water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean sprouts, lettuce and coriander. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Shrimp or Chicken Soup Categories: Thai, Soups/stews Yield: 6 servings 2 x Chicken Breasts, Halved 2 ts Ground Coriander 6 c Water 1 1/2 ts Chili Powder 1 sm Onion, Peeled & Chopped 1 tb Soy Sauce 1 sm Bay Leaf 1/2 lb Raw Small, Shelled Shrimp * 2 x Sprigs Parsley 2 c Sliced Mushrooms 1/2 ts Thyme 6 x Scallions, With Tops, Sliced 1 ts Salt 3 c Hot Cooked Rice 1/8 ts Pepper 1/3 c Chopped Fresh Coriander ** Garlic Clove, Crushed * Deveined ** Or use Parsley ~--------------------------------------------------------------------- ~- Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside. Put bones in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour. Strain broth into a saucepan. Combine garlic, coriander, chili powder, and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender. Stir in scallions and fresh coriander or parsley. Remove and discard bay leaf. Serve in bowls over or with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Style Soup Categories: Thai, Soups/stews, Microwave Yield: 6 servings 1 1/2 Litres water 2 Minute noodles 4 Chicken thigh fillets, 2 Spring onions, sliced -sliced 1 tb Fish sauce 1 ts Chicken stock powder 1 tb Chopped fresh coriander 60 g Button mushrooms, sliced Red chili, hot, sliced 85 g Pack of Chicken flavour -(garnish) Combine water, stock powder, flavour sachet from noodles and fish sauce in a micro-safe bowl. Cook uncovered on high for 12 minutes, stirring occasionally. Add chicken, cook on high for 5 minutes, stirring occasionally. Stir in mushrooms and noodles. Cook uncovered on high for 3 minutes, or until noodles are tender, stirring halfway through cooking time. Stir in sliced onions and coriander. Serve garnished with red chilli. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tinned Toheroa Soup (Nz) Categories: New zealand, Soups/stews Yield: 4 servings 1 Tin Toheroas 1 pt Cream 1 pt Milk Toheroas are considered New Zealand's greatest delicacy. Their flavor is quite unique. This shellfish is like a very large cockle. It burrows into the sand and is only to be found on certain beaches and the season in which it can be gathered is strictly limited as is the catch which can be taken on any one day. When the toheroa gathering season is on, New Zealanders in their thousands flock to these beaches to dig by hand or wooden implement (metal ones are not permitted) for these succulent molluscs. Since a visit to New Zealand is necessary adjunct to getting fresh toheroas here is a recipe which uses the tinned variety for those who cannot visit "the land of the long white cloud". Some fish heads 1. Boil the fish heads in water for 15-20 minutes with salt and pepper added to taste. 2. Strain and add minced toheroas from can to the stock and a little grated onion. 3. Simmer gently for 15 minutes and add milk. 4. Thicken with a little flour and water paste. 5. Whip the cream and add just before serving. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 4/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tom Yum Goong - Thai Shrimp Soup Categories: Thai, Fish/sea, Soups/stews Yield: 6 servings 16 lg Shrimp -ribs removed Shells from the shrimp, 2 Coriander roots -including heads, if Salt to taste -available 6 sm Fresh Kaffir Lime Leaves 5 c Water 4 tb Nam Pla (fish sauce) 2 Stems fresh Lemongrass 4 tb To 5 tb Lemon Juice -(bottom 1/3 of stalk) 1 tb Lime Juice 1/2 Inch piece Siamese Ginger 1 cn Straw Mushrooms, drained -(Galanga), sliced in 2 Stems fresh Coriander Leaves -slivers -for garnish 3 sm Hot red chilies, seeds and Shell and devein shrimp, reserving heads and shells. Place shells and heads in a large saucepan. Add water, lemongrass and Siamese ginger. Using a mortar and pestle, pound two of the chilies with the coriander roots and add to pan. Add the salt and five of the lime leaves, shredded into little pieces. Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain stock into a clean pan. Don't panic if it doesn't taste wonderful at this point because the seasoning adjustments will make a big difference. A few minutes before serving, bring the stock to a boil, add the shrimp and cook 2 to 3 minutes. Add the Nam Pla, lemon and lime juices and the straw mushrooms. Adjust seasoning. The flavor should be tangy. Serve in bowls garnished with strips of remaining chili, shredded lime leaf and coriander leaves. SOURCE: Flower and Garden Magazine Feb/Mar 92 SHARED BY: Jim Bodle 6/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tom Yum Goong - Hot and Sour Soup Categories: Thai, Soups/stews Yield: 6 servings Stephen Ceideburg 2 Coriander roots 16 lg Shrimp Salt to taste 5 c Water 6 sm Fresh kaffir lime leaves 2 Stems fresh lemongrass 4 tb Nam pla (fish sauce) -(bottom 1/3 of stalk) 5 tb Lemon juice 1 Half-inch piece Siamese 1 tb Lime juice -ginger (galanga), sliced 15 oz Straw mushrooms, drained -in slivers 2 Stems fresh coriander leaves 3 sm Hot red chilies, seeds and -for garnish -ribs removed Note: Save shells from the shrimp, including heads, if available. This is the quintessential Thai soup aromatic, flavorful, citrus-scented, delicious. If this doesn't hook you on Thai cooking and gardening, nothing will. Serves four. Adapted from Southeast Asian Cookery by Sallie Morris (Grafton Books). Shell and devein shrimp, reserving heads and shells. Place shells and heads in a large saucepan. Add water, lemongrass and Siamese ginger. Using a mortar and pestle, pound two of the chilies with the coriander roots and add to pan. Add the salt and five of the lime leaves, shredded into little pieces. Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain stock into a clean pan. Don't panic if it doesn't taste wonderful at this point because the seasoning adjustments will make a big difference. A few minutes before serving, bring the stock to a boil, add the shrimp and cook 2 to 3 minutes. Add the nam pla, lemon and lime juices and the straw mushrooms. Adjust seasoning. The flavor should be tangy. Serve in bowls garnished with strips of remaining chili, shredded lime leaf and coriander leaves. Judith M. Fertig in Flower and Garden, 2-3/93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Egg Drop Soup Categories: Chinese, Soups/stews Yield: 4 servings 1 qt Chicken stock 2 ts Light soy sauce 2 md Fresh tomatoes, or: drained 1 ts Salt 1 c -canned tomatoes 1 tb Finely chopped scallions 2 sm Eggs - white part only 1/2 ts Sesame oil - (reserve tops for garnish) Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were introduced less than 100 years ago, but nevertheless, they work wonderfully in this soup. PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh tomatoes, peel, seed and cut into 1-inch cubes. If using canned tomatoes, chop them into small chunks. Lightly beat the eggs, then combine them with sesame oil in a small bowl. Add the light soy sauce and salt to the simmering stock, and stir to mix them in well. Add the tomatoes and simmer for 5 minutes. Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8" works well.) Garnish with the finely chopped scallion tops. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: U Ponnya's Nwa Mee Hinga (Oxtail and Watercress Soup) Categories: Soups/stews Yield: 4 servings 1 lb Oxtail, divided into 4 c Water -sections 1/8 ts Pepper 2 Cloves garlic, chopped fine 1/2 bn Watercress, divided into 1 tb Fish sauce (nam pya ye) -stems 1/2 ts Salt The combination of oxtail and watercress gives the soup a rather unconventional flavor and makes it a fine luncheon dish. It is reputed to be nourishing for nursing mothers. Watercress is specified, as substitute for the traditional green known as 'chaste leaf' or 'Indian wild pepper' (Vitex trifolia), kyaung- ban in Burmese. 1. Broil the oxtail in a gas or electric broiler until well roasted and slightly charred, about 15 minutes. Better still, barbecue over charcoal to impart a slightly smoked flavor. 2. Put everything except the watercress into a pan, and bring to a boil. Cover the pan and cook over moderately low heat for 1 hour or more to tenderize the meat until it comes away from the bone. 3. Add the watercress, cover the pan, and cook for 3 minutes more. Serve hot. From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and Company, Inc., New York. 1987. ISBN 0-87131-524-6 Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Soup (Su Tsai Tang) Categories: Chinese, Soups/stews Yield: 1 servings 1 Tomato (about 8-oz.) 3 tb Oil 6 c Chicken stock 1 tb Salt 3 c Shredded cabbage 1/4 ts White pepper 1/2 c Julienne carrot 1/4 ts MSG (optional) 1 c Thinly slice onion 1 ts Sesame oil 1 c Julienne celery 1/2 ts Tabasco (optional) Blanch tomato for half a minute and slip off skin. Remove seeds and cut into small pieces. In boiling chicken stock add cabbage, carrot, onion and celery and bring to boil again. Reduce heat and cook until tender. Saute' tomato in 3 tablespoons oil. Add to soup with salt, pepper and MSG (if used). Cook for another 3 to 4 minutes and add sesame oil and Tabasco (if used). Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Velvet Chicken & Sweet Corn Soup Categories: Chinese, Soups/stews, Poultry Yield: 4 servings 1/2 lb Boneless chicken breasts cut 3 c Peanut oil -into 1/4" strips Assembly Marinade: 17 oz Can creamed corn 2 Egg whites, beaten 3 c Chicken stock 2 tb Cornstarch 1 tb Light soy sauce 1/8 ts Salt Salt & pepper to taste Deep fry Sesame oil Cut the chicken and pat dry on paper towels. Mix with the egg-white marinade and refrigerate for 30 minutes. Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter. Deep-fry the chicken strips in the oil just until they are barely tender. They will not brown. Heat the creamed corn along with the soup stock and light soy. When hot add the chicken and season to taste with the salt and pepper. Add the sesame oil drops to garnish and serve. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Fish Pieces in Soup Categories: Chinese, Soups/stews, Fish/sea Yield: 4 servings 1/2 lb Fish fillet (e.g. sole, 1 md Cucumber -snapper, butterfish) 1 sl Ginger root 4 c Chicken stock 1 pn Sugar 1 c Bean thread noodles (or 2 ts Cornstarch paste -vermicelli), soaked Chinese parsley leaves Refreshing to the palate, very tasty and filling. Preparation: Peel cucumber; slice in half lengthwise; slice thinly cross-wise. Or, use fancy vegetable cutter to make animal figures. Cut fish into dollar-size pieces; blanch in boiling vinegar water for 15 seconds, drain. Wash Chinese parsley; remove stems. Cook Soup: Combine stock & ginger root in sauce pan; bring to just under boil. Remove ginger slice. Add noodles, sugar & cornstarch paste; stir. Add fish & cucumber. Cook at high simmer until fish is done: 3-5 minutes. Don't allow broth to boil; you want it to remain clear. Remove to covered serving bowl; garnish with parsley leaves; serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Winter Melon Soup, Simplified (Doong Gwah Tong) Categories: Chinese, Soups/stews Yield: 5 servings 10 oz Chicken thighs And slice 1/2 lb Winter melon or watermelon 1/2 c Sliced mushrooms, canned 7 c Water 1/2 ts Chicken base (or 1/2 chicken 6 Fresh water chestnuts, peel Bouillon cube) ----------------------------------MARINADE---------------------------------- 1 ts Salt 1/2 ts Thin soy sauce 1/2 ts Sugar 1 ts Cornstarch 1. Remove the meat from the chicken thighs; save the bones for soup. Dice the chicken into small cubes (approximately 1/2"). 2. Sprinkle chicken with each of the ingredients listen under "marinade," mix well and marinate for 1/2 hour. 3. Remove skin and dice melon (1/2" cubes). 4. Measure the water into a large pot, add the chicken bones and boil for 25 minutes. 5. Remove bones from pot, add the chicken and the diced winter melon, cover and cook over medium heat for 10 minutes. 6. Now, add diced water chestnuts, sliced mushrooms and the chicken base or bouillon cube. 7. Bring to a boil, and serve. SOURCE: Chopsticks, Clever and Wok. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wonton Soup #1 Categories: Chinese, Soups/stews Yield: 4 servings 2 oz Cooked ground pork -squares) 1/4 c Chopped scallions (green SOUP: -onions) 2 3/4 qt Water, divided 2 ts Teriyaki sauce 3 Pkt instant chicken broth 1/2 ts Cornstarch -and seasoning mix 1/4 ts Ground ginger 1 c Shredded spinach 20 Wonton wrappers (3 x 3-inch 1/4 c Thinly sliced mushrooms WONTONS: In small bowl combine pork, scallions, teriyaki sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork mixture (about 1/2 teaspoon) onto center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, triangle-fashion, enclosing filling and forming 20 wontons. Press edges together to seal; bring base corners of each triangle together, overlapping corners, and press to seal. Cover and refrigerate until ready to use. SOUP: In 3-quart saucepan bring 2 quarts water to a boil. Add wontons and, when wontons rise to surface, cook for 1 minute longer. Using slotted spoon, remove wontons to plate and set aside. Discard cooking liquid. In 1-quart saucepan bring remaining 3 cups water to a boil; add broth mix and stir to dissolve. Add spinach and mushrooms and cook for 1 minute; add wontons and cook until heated through. Makes 4 servings; about 3/4 cup soup and 5 wontons each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wonton Soup #2 Categories: Chinese, Soups/stews Yield: 6 servings 1 1/2 c Bok choy 25 Wontons 1 tb Peanut oil 3 Scallions, thinly sliced 6 c Vegetable stock -- on the diagonal Salt & pepper In a soup pot, saute the bok choy in the oil for 1 minute. Add the stock & bring to a boil. Lower the heat & simmer till the bok choy is just tender, about 5 minutes. Season. In a separate pot, bring about 2 quarts of water to a boil. Drop the wontons into the boiling water & cook until tender. Drain & add to the soup. Serve garnished with scallions. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wonton Soup or Fried Wonton Categories: Chinese, Soups/stews Yield: 50 servings WONTONS: 1 ts Sesame oil 1 lb Ground pork 1 pk Wonton wrappers 1 pk Frozen chopped spinach, Cold water for sealing -thawed and squeezed dry SOUP: 1 Clove garlic, finely chopped 6 c Chicken stock, fresh or 1 Scallion, thinly sliced -canned (2 to 3 cans 1 To 2 tsp salt With water added) 1 ts Sherry (or any wine) FILLING: Mix the pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl. WONTONS: Place 1 teaspoon of the filling in the center of each wonton wrapper. With a finger dipped in water, moisten 2 adjacent sides and fold over to make a triangle. With both hands hold the triangle by the 2 widest corners and push down so thaat the filled center folds up. Moisten one end and pinch the tqo ends firmly together. This makes about 50 wontons. Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks. TO COOK: Bring 2 quarts of water to a boil and drop in the wontons. Return to a boil, reduce the heat and cook, uncovered, for 5 minutes. Drain the wontons. Bring the stock to a boil in a pot, add the wontons and return again to a boil. Serve at once. FRIED WONTON: Wontons can also be deep fried in vegetable oil and eaten as an hors d'oeuvre. Ann Hseuh Chen [Double - ly Delicious; Columbia Mothers of Twins Club] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yunnan Steamed Pot Chicken #1 Categories: Chinese, Soups/stews Yield: 4 servings 4 lb Chicken, cut into pieces - pieces 1 ts Salt 3 c Chicken stock 6 sl Fresh ginger 2 tb Rice wine or dry sherry 2 Scallions, cut into 2-inch -------------------------------DIPPING SAUCES------------------------------- Light soy sauce Chopped scallions Chili bean sauce To make this soup, you can use a Yunnan ceramic steam pot, a squat, rounded lidded vessel with an internal spout that allows steam to circulate but not escape. A heat-proof casserole works almost as well. BLANCH THE CHICKEN for 3 minutes in a large pot of boiling water. Remove the chicken and rinse thoroughly in cold running water. Place the chicken pieces around the Yunnan pot or on a rack set into a heat-proof casserole. Sprinkle the chicken with the salt, and scatter the ginger pieces and scallions over the top. Pour in the chicken stock and rice wine or sherry. Cover and gently steam on stove for 2 hours, replenishing the hot water from time to time if needed. Remove the ginger and scallion pieces. With a spoon, skim off all the surface fat. Ladle the soup into a tureen, and pass the chicken on a platter with dipping sauces. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Soup Categories: Soups/stews Yield: 4 servings 48 Clams 1 qt Fish stock 3/4 Bottle white wine (1 liter) Peeled, chopped tomato Leek Small bunch marjoram Small onion Leaf of celery Clove garlic 4 x Crusts of bread (croutons) From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's ITALIAN FOOD. "Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well). Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery. Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Serve separately small croutons of bread fried in oil." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Granny's Broth Categories: Soups/stews Yield: 4 servings 2 lb Best end of neck Welsh lamb 2 Large leeks 1 Small swede (Turnip) 1 oz Parsley 1/2 lb Carrots 1/2 oz Flour 1 lb Potatoes Salt and pepper Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off.) Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 - 2 1/2 hours. Add the potatoes (cut in four) and continue to simmer for another 30 minutes. When the potatoes are almost cooked, thicken with flour and a little water. Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot. Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Croeso Cymreig ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamed Leek Soup Categories: Soups/stews Yield: 8 servings 1 1/4 lb Leeks 5 pt Mutton stock 2 oz Butter 1 oz Roughly chopped parsley 1/4 lb Roughly chopped onion Salt and Pepper 1 Roughly choped head Celery 5 oz Double cream Garnish: diced meat (optional) Accompaniments: sippets Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish. Melt the butter and cook the vegatibles under cover without browning them. Add the stock, bring to the boil, and simmer for 1 hour, skimming if necessary. Rub the soup through a sieve or blend in a liquidiser. Reheat the soup, stir in the parsley, green of leeks, and diced meat (if used). Season with salt and pepper. Stir in the cream, correct seasoning, and serve with sippets. British Cookery (BTA, BFPC) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avgolemono Soup Categories: Soups/stews Yield: 10 servings 2 c Milk 2 tb Cornstarch 6 Egg yolks, beaten 2 qt Basic chicken stock 1/2 c Long grain rice 1/2 Stick butter 1/8 lb 1 Chopped parsley to taste 1 c Fresh lemon juice 1 Grated lemon peel (optional) 1 Salt and pepper Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New Mexican Green Chili Stew Categories: Soups/stews, Chili Yield: 4 servings 2 lb Lean beef round or pork 2 tb Oil 3 Medium potatoes, diced 1/2 c Onion, sliced 1 Large garlic clove, minced 2 ts Salt 6 Green chili peppers Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Peanut Soup Categories: Soups/stews Yield: 1 servings 1 md Onion, chopped 2 qt Chicken broth 2 Ribs celery, chopped 2 c Smooth peanut butter 1/4 c Butter or margarine 1 c Half and Half, heated 3 tb Flour Saute onion and celery in butter until tender but not brown. Stir in flour and blend well. Add chicken broth, stirring constantly. Bring to a boil; then simmer 3-5 minutes. Remove from heat and rub through a sieve. Discard vegetables. Add last 2 ingredients, stirring to blend thoroughly. Heat through but do not boil. Garnish with chopped peanuts. Serves 8-10 Traditional House Recipe of James Tavern - Columbus, OH Source: A Taste of Columbus II - Beth Chilcoat & David Chilcoat - 1982 Corban Productions - ISBN: 0-9608710-1-2 Converted by MMCONV vers. 1.50 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linsensuppe Mit Frankfurter (Lentil Soup with Frankfurter Categories: German, Soups/stews, Desserts Yield: 4 servings 1 c Lentils; Dried Quick-Cooking 1 tb Vegetable Oil 6 c Water 2 tb Unbleached Flour 2 ea Bacon; Slices, Diced 1 tb Vinegar 1 ea Leek or Green Onion; * 4 ea Frankfurters; Thickly Sliced 1 ea Carrot;Large, Finely Chopped 1 tb Catsup; Tomato 1 ea Celery;Stalk, Finely Chopped 1 ts Salt 1 ea Onion; Finely Chopped 1/4 ts Black Pepper * Leek or Green Onion should be finely chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Brunswick Stew-Pjxg05a 1i27 Categories: Poultry, Soups/stews, Vegetables Yield: 6 servings 1 c Tomatoes; cut up (16 oz.) 1 Bay leaf 1 c Tomato paste; (6 oz.) 1 ts Salt 3 c Chicken; cubbed, cooked 1/2 ts Rosemary;dried, crushed 1 pk Frozen succotash 1/2 ts Pepper Or 1 pkg. frozen okra;slice 1 ds Ground cloves 1 c Onions; chopped 2 1/2 c Chicken broth In Crockpot, stir together UNDRAINED tomatoes and tomato paste. Add chicken, FROZEN succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well. Makes 6 servings. JUDY GARNETT/NC PJXG05A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rinderrouladen (Beef Rools) Categories: German, Meats Yield: 4 servings 4 ea Sandwich Or Roll Steaks; * 1 ea Onion; Large, Chopped 2 ts Mustard; Dijon-style 1/4 c Vegetable Oil 1/2 ts Salt 1 1/2 c Beef Broth; Hot 1/4 ts Pepper 4 ea Peppercorns 2 ea Pickles; ** 1/2 ea Bay Leaf 2 oz Salt Pork; ** OR 1 tb Cornstarch 2 ea Bacon; Strips ** * 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 via Meal-Master (tm) v8.01 Title: Dutch Meat Loaf From Hunt's Tomato Sauce Can Categories: Meats Yield: 6 servings 1 1/2 lb Lean ground beef 1/4 ts Pepper 1 c Fresh bread crumbs 3/4 c Water 1 md Onion, chopped 2 tb Brown sugar, packed 1 cn 8 oz Hunts Tomato Sauce 2 tb Prepared mustard 1 Egg 1 tb Vinegar 1 1/2 ts Salt In a medium bowl, lightly mix the beef, bread crumbs, onion, 1/2 of the can of Hunt's Tomato Sauce, egg, salt and pepper. Shape into a loaf in a shallow baking dish. Combine remaining ingredients and pour over the loaf. Bake at 350F for 1 1/4 hours. Baste loaf several times. Source:" Best Recipes from the Backs of Boxes, Bottles, Cans and Jars" by Ceil Dyer. Typed in MM format for you by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aloha Cheesecake From Fred Goslin Categories: Desserts, Cheesecakes Yield: 10 servings 1 c Vanilla Wafer Crumbs 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 2 tb Milk 2 ea Large Eggs 1/2 c Macadamia Nuts, Toasted 8 1/2 oz Crushed Pineapple, Drained 1 ea Med Kiwi Peeled, Sliced Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Salad Supreme From Fred Goslin Categories: Salads, Poultry Yield: 4 servings 1 c Mayo Or Salad Dressing 1/4 c Lime Juice 1 ts Salt 1/4 ts Ground Nutmeg 4 c Cubed Chicken Or Turkey 11 oz (1 cn) Mandarin Oranges * 1 c Seedless Green Grape Halves 3/4 c Chopped Celery 1/2 c Slivered Almonds, Toasted Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Lemonade From Fred Goslin Categories: Beverages Yield: 4 servings 1 qt Fresh Strawberries, Hulled 3 c Cold Water 3/4 c Lemon Juice 3/4 c Sugar * 2 c Club Soda, Chilled 1 x Ice 1 x Garnishes ** * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. From Fred Goslin, Cyberealm BBS Watertown, NY 1-315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Fish in Foil From Fred Goslin Categories: Fish/sea Yield: 4 servings 1 lb Fish Fillets,Fresh or Frozen 2 tb Margarine Or Butter 1/4 c Lemon Juice 1 tb Chopped Parsley 1 ts Dill Weed 1 ts Salt 1/4 ts Pepper 1 x Paprika 1 ea Med. Onion, Thinly Sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp & Scallop Kabobs From Fred Goslin Categories: Fish/sea Yield: 6 servings 1 lb Large Raw Shrimp 1 lb Sea Scallops, Cut In Half 1/2 c Vegetable Oil 1/4 c Lemon Juice 1/4 c Imported Soy Sauce If Avail. 2 ea Cloves Garlic Finely Chopped 2 tb Chopped Crystalized GingerOR 1 1/2 ts Ground Ginger 1 ts Onion Powder 16 oz (1 cn) Pinapple Chunks 2 ea Small Zucchini, Sliced Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Ginger Chicken From Fred Goslin Categories: Poultry Yield: 4 servings 1 ea 2 1/2-3 lb Frying Chicken 1/2 c Lemon juice 1/2 c Vegtable oil 1/4 c Imported Soy Sauce 1 ts Grated Ginger Root OR 1 tb Ground ginger 1 ts Onion Salt 1/4 ts Garlic Powder NOTE: When making this recipe, it tastes much better if you find sources for the exact ingredients such as the ginger root and Imported soy Sauce. They usually can be found in the local asian markets. Use domestic soy sauce and ground ginger as last option. Cut chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whiskey Sour Sirloin From Fred Goslin Categories: Meats Yield: 6 servings 3 lb (1pc) Round Bone Sirloin 1/3 c Lemon Juice 1/3 c Orange Juice 1/4 c Vegetable Oil 1/4 c Whiskey 1 ea Small Onion, Thinly Sliced 12 ea Peppercorns 1 ts Salt 1 ea Med Orange, Thinly Sliced When getting the steak look for a good piece that is about 2-inches thick. Place steak in shallow baking dish. In small saucepan combine remaining ingredients except orange. Over low heat, simmer 5 minutes; pour over meat. Top with orange slices; cover. Refrigerate 4 to 6 hours, turning occasionally. Remove meat from marinade; grill or broil as desired. Heat remaining marinade and serve with steak. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Lemon Cream Pie From Fred Goslin Categories: Desserts, Pies Yield: 6 servings 1 ea 9-inch Graham Cracker Crust 3 ea Large Uncracked Eggs. 1/2 c Plus 2 T Sugar 1/4 c Lemon Juice 1/2 pt (1 C) Whipping Cream,Whipped Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New England Baked Beans (The Real Thing) Categories: Beans Yield: 8 servings 3 ts Vinegar 3 ts Molasses 1 1/4 ts Ginger 2 ts Dry Mustard 1 c Sugar 1/3 lb Salt Pork or 8 slices bacon 1 tb Catsup 6 ea Small Onions quartered 1/4 ts Salt Soak dry beens overnite in water (2 cups of dry beans covered completly with water) Rinse beans next morning, add water to cover, put ingredients into pan and par boil them,together for 45 to 60 minutes. (beans are ready for baking when you can remove one with a spoon, blow on it and the skin shrinks back. Bake in a bean pot for 3hrs. at 225F, then 3hrs at 300F. Also you have to add water to them, just enough to keep them covered. Stir every now and then. Note: Old Timers would only use Salt Pork not bacon, my mother said so! From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Casserole Categories: Fish/sea Yield: 4 servings 32 ea RITZ crackers 2 1/2 c Minced clams w/juice 2 ea Eggs (beaten) 1/2 c Milk 10 oz Can of cream Mushroom soup Mix all together and pour into greased 2 qt. casserole. Crumble additional crackers on top. Bake at 300F for 1 hour. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New Hampshire Maple Syrup Pie Categories: Desserts, Pies Yield: 8 servings 1 c Maple Syrup ( N.H. prefered) 1 c Hot water 1 ts Butter 3 tb Cornstarch 2 ea Egg whites 2 ea Egg yolks 1 x Pinch salt 1 tb Maple syrup 1 x Chopped Nuts Combine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add hot syrup mixture gradually, return to heat and cook untill thickened, stirring constantly. Cool slightly. Pour into cooked pie shell. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in hot oven. Add chopped nut meats if desired to top. From Fred Goslin Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Hermits Categories: Desserts, Cookies Yield: 10 servings 1/2 c Sugar 1/4 c Butter 1 x Egg 3 c Flour 1 1/2 ts Baking Soda 1/2 ts Salt 1 ts Cloves 1 ts Cinnamon 1 ts Ginger 1/4 c Molasses 1/4 c Water 1 c Raisins 1 c Chopped Nuts cream the butter and sugar, add the egg and beat well. Sift together the flour, baking soda, salt, cloves, cinnamon, and ginger. Mix together the molasses and water. Add alternately to creamed mixture, fold in raisins and chopped nuts. Batter will be quite thick. Spread out on floured surface and cut into shape. Bake on cookie sheet 20 minutes at 375F. From Fred Goslin Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jalapeno, Cheese, Sour Cream Bread Abm Categories: Breads Yield: 1 servings 1 c Milk 1 tb Dried chives 1/2 c Sour cream 1 tb Ground cumin 3 1/4 c Bread flour When beeper sounds, add: 1 ts Beau Monde (or salt) 1/2 c Shredded Monterey jack 2 tb Sugar 1/2 c Shredded Mozzarella cheese 2 tb Butter or margarine 1/2 c Chopped red bell pepper 2 ts Active dry yeast 1/4 c Chopped jalapeno pepper Place all of first-part ingredients in breadmaker, set for regular (or white) bread, and start machine. When beeper sounds, add second set of ingredients. With the cheese and sour cream, this makes a nice brown loaf of tasty bread. Enjoy! (Modified from King Arthur Flour Baker's Catalogue, Spring/Summer, 1994, Norwich, Vermont) Brought to you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brandied Fruit Melange Categories: Fruits, Desserts Yield: 8 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ 1/2 c Brandy, or 1/2 c apple juice - cored and sliced and cut - plus 1 tsp. brandy extract - in half 1/4 c Firmly packed brown sugar 2 md Seedless oranges, peeled, 1 3 to 4-inch cinnamon stick - and sectioned 2 c Fresh frozen peach slices 1 c Halved strawberries 2 md Unpeeled Granny Smith apples 1 md Kiwi fruit, peeled 7 sliced In a small saucepan, combine brandy, brown sugar and cinnamon stick; mix well. Bring to a boil over medium-high heat, stirring constantly. In large bowl, combine peaches, apples and oranges; mix well. Pour hot brandy mixture over fruit; mix gently. Cover; store in refrigerator 8 to 10 hours or overnight, stirring occasionally. Just before serving, remove cinnamon stick. Add strawberries and kiwi fruit; toss lightly. Spoon into clear glass serving bowls to show off the bright colors. Makes 8 1-cup servings. Calories......120 Fat.......0g Protein....2g Carbohydrates....24g Source: Classic Pillsbury Cookbooks Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pina Colada Flip (Non-Alcoholic) Categories: Beverages Yield: 4 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)785-1120------------------------ * * * * * * * 2 c Club soda 2 c Unsweetened pineapple juice 1 pt Vanilla ice cream 1/2 c Cream of coconut In a pitcher mix pineapple juice and cream of coconut. Stir in club soda. Serve in glasses, topped with ice cream. Makes four 10-ounce servings. Calories..262 Protein..4 g Fat..13 g Sodium..74 mg Cholesterol..30mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Bake Fruit Pie Categories: Desserts, Pies Yield: 6 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)785-1120------------------------ * * * * * * -cracker-crumb pie shell 1 pk 8-oz Cream cheese, softened 4 c Sliced fresh peaches 1/4 c Sugar 1 tb Lemon juice 2 ts Shredded orange peel 1 c Fresh blueberries 2 tb Orange juice or - Sifted powdered sugar - - Orange liqueur - (optional) 1 Butter-flavored or graham- In mixing bowl combine cream cheese, sugar, orange peel, and orange juice or orange liqueur till smooth. Carefully spread cream cheese mixture into pie shell. Toss peaches with lemon juice to prevent browning. Arrange the peaches and blueberries over the cream cheese mixture. Chill for 1 to 24 hours. If desired sprinkle with powdered sugar. Makes 6 to 8 servings. Calories...336 Protein...4g Fat...19g Sodium...282mg Cholesterol...31mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Char-Broiled Turkey Categories: Poultry Yield: 10 servings 1 15-20 pound turkey 1 Orange & apple quartered Salt and pepper 1 Quart water Vegetable oil 1 1/2 Sticks butter Onions cut into cubes 1 Lemon thinly sliced 2 Stalks celery cut into 2 Mesquite or hickory chips Inch cubes 1 Aluminum foil disposable pan 2 Limes quartered And roll of aluminum foil 1 Lemon quartered Preheat charcoal grill to medium heat with most of coals on end opposite where turkey will be sitting directly over. Wash and rinse turkey, removing giblets. Dry with absorbant towels, and season inside of turkey with salt and pepper. Rub outside of bird with oil. Stuff with onions, celery, orange, apple, 2 limes and the 1 lemon quartered. Completely fill cavities to keep turkey moist. Melt butter in roasting pan, add water and sliced lemon (add more lemon juice if desired). Cover turkey tightly (crimp edges) with aluminum foil, and cook over grill for 4 to 6 hours, removing foil and adding smoker chips for last hour or so. Alternatively, stuff the bird and then cover with aluminum foil and bake in 350 degree oven for 6-7 hours. From Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three-Pepper Baked Chicken Categories: Poultry, Mexican Yield: 6 servings 6 ea Boneless, skinless chicken 1 c Pace picante sauce Breast halves 1 ts Chili powder or cumin 3/4 c EACH, red, green and yellow 1 c Shredded cheddar or montery Bell peppers in strips Jack cheese 3/4 c Slivered red onion Chopped cilantro (optional) 1 tb Vegetable oil Place chicken in single layer in lightly greased 13 x 9-inch baking dish. Sprinkle with salt. In 10-inch skillet, cook and stir bell peppers and onion in oil until tender. Stir in Pace Picante Sauce and chili powder. Spoon mixture over chicken; cover dish tightly with foil. Bake at 350F 30 minutes. Remove foil; sprinkle chicken with cheese. Bake uncovered just until cheese is melted. Sprinkle with cilantro, if desired, and serve with additional Pace Picante Sauce. Author recommends serving with brown rice. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Recipe Author: Victoria L. Harris from Dixon, California Typed by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuscan Tuna Salad Categories: Fish/sea, Salads, Mexican Yield: 4 servings 1 Can (13 oz) white tuna 1/2 c Sliced green onions & tops Packed in water, drained 1/2 c Pace Picante Sauce 1 Can (8 oz) dark red kidney 1/3 c Bottled Italian dressing Beans, rinsed and drained 1/2 ts Dried basil, crushed 1 lg Tomato, seeded and diced 3 c Shredded spinach leaves 1/2 c Ripe olives, sliced Combine tuna, beans, tomato, olives and onions in large bowl. Combine Pace Picante Sauce, dressing and basil in small bowl, mixing well; add to tuna mixture. Toss lightly. Chill. Arrange spinach on serving plate; top with tuna mixture. Serve with additional Pace Picante Sauce. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Cashew Chicken Salad Categories: Poultry, Salads, Mexican Yield: 4 servings 1 lg Navel orange 1/3 c Pace Picante Sauce 2 c Diced cooked chicken or 1/4 c Orange marmalade Turkey 1 tb Soy sauce 1 6-oz pkg frozen pea pods, 2 ts Finely shredded fresh ginge Thawed, halved if desired Lettuce leaves 1 Small red bell pepper strips 1/3 c Cashew halves or coarsely 1/3 c Thin sliced red onion(rings) Chopped cashews Peel and separate orange into sections; cut each section in half. In large bowl, combine orange, chicken, pea pods, red pepper and onion rings. In small bowl combine Pace Picante Sauce, marmalade, soy sauce and ginger; mix well. Toss with chicken mixture. Chill. Line serving plate with lettuce; top with chicken mixture. Sprinkle with cashews and serve with additional Pace Picante Sauce. Note: Two cups fresh pea pods, blanched, may be substituted for frozen pea pods. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: San Antonio Spinach Salad Categories: Salads, Mexican Yield: 4 servings 4 c Packed torn spinach leaves 1/4 c Canadian bacon, strips 1 Can (15 oz) black beans, 1/2 c Pace Picante Sauce Rinsed and drained 1/4 c Bottled Italian dressing 1 Red bell pepper into stirps 1/4 ts Ground cumin 1/2 c Thin sliced red onion, rings Hard-cooked eggs, cut into 1 c Sliced mushrooms Wedges or sliced (optional) Combine vegetables, beans and bacon in large bowl. Combine Pace Picante Sauce, dressing and cumin in small bowl; mix well. Pour Pace Picante Sauce mixture over vegetables; toss lightly to coat with dressing. Chill. Toss again and garnish with eggs, if desired. Serve with additional Pace Picante Sauce. Makes about 7 1/2 cups of salad. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Picante Super Skillet Nachos Categories: Meats, Mexican Yield: 6 servings 1 lb Ground beef 1 lg Avocado, seeded and diced 1 Medium onion, chopped 1/2 c Sliced ripe olives 2 c Pace Picante Sauce 1 c Shredded cheddar cheese 1 cn (15 oz) pinto or black beans 1 c Sour cream, as desired Rinsed and drained Tortilla chips and/or 1 ts Chili powder Warmed flour tortillas 1 lg Tomato, chopped In 12-inch skillet, brown meat with onion; drain. Add Pace Picante Sauce, beans and chili powder; bring to a boil. Reduce heat and simmer uncovered 5 minutes. Stir in tomato, avocado and olives; remove from heat. Sprinkle with cheese; spoon sour cream onto center of meat mixture. Place a row of tortilla chips around edge of skillet; serve immediately with additional tortilla chips, flour tortillas and additional Pace Picante Sauce. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Recipe Author: Michael Koelsch, Idaho Falls, Idaho (Grand prize, Young Cooks Recipe Contest) Typed for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple-Chicken Salad-(Marinaded) Categories: Salads Yield: 4 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ ----------------------------------MARINADE---------------------------------- 1/4 c Frozen apple juice- 2 tb Soy sauce -concentrate, thawed 1 tb White wine vinegar 2 tb Salad oil 1 ts Dried savory, crushed ----------------------------------CHICKEN---------------------------------- 4 md Skinless, boneless chicken -breast halves (12 ounces) ----------------------------------DRESSING---------------------------------- 3/4 c Mayonnaise or salad dressing 1/4 ts Salt 1/4 c Apple juice concentrate 1/4 ts Pepper -----------------------------------SALAD----------------------------------- 3 c Torn romaine lettuce 1/3 c Red onion rings 2 c Torn red leaf lettuce 2 md Apples, cored & sliced 1/2 c Broken pecans or walnuts * NOTE: This recipe needs to be prepared ahead of time! * For marinade: In a small bowl combine apple juice concentrate, salad oil, soy sauce, vinegar, and savory. For chicken: Place chicken breasts in a plastic bag in a shallow dish. Pour marinade over chicken. Close bag. Refrigerate about 4 hours, turning once. Remove meat, reserving marinade. Pat chicken dry with paper towels. Place chicken on a rack of an unheated broiler pan. Broil about 4 to 6 inches from heat for 8 to 10 minutes or till tender, brushing occasionally with reserved marinade. (Or grill chicken on an uncovered grill directly over medium-hot coals for 20 to 25 minutes or till tender, turning once.) Remove from heat. Cut chicken into strips. Cover and chill 2 to 24 hours. For dressing: In a small bowl combine mayonnaise or salad dressing, apple juice concentrate, salt and pepper. In a large bowl combine the romaine, red leaf lettuce, pecans or walnuts, and onion. Divide salad greens among 4 dinner plates. Arrange chicken and apples over greens. Drizzle salad dressing over salads. Makes 4 main-dish salads. Calories......705 Protein...31 g Carbohydrates..32.g Fat...52 g Cholesterol....98.mg Sodium...959 mg Potassium.....782.mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pierogi with Caramelized Onions & Red Peppers Categories: Vegetables Yield: 3 servings 1 16 ounce package frozen 2 tb Salad oil Low-fat potato and cheddar 2 ts Sugar Pierogi 2 ts Red wine vinegar Salt 1/4 ts Coarsely ground black pepper 2 md Red peppers 1 ts All-purpose flour 1 lg Onion (1 lb) Parsley springs for garnish About 30 minutes before serving: In saucepot, prepare pierogi as directed for boiling, using 1 tablespoon salt in water; drain. Meanwhile, thinly slice red peppers and onion. In nonstick 12-inch skillet over medium high heat, in hot salad oil, cook onion 5 minutes. Add red peppers, sugar, vinegar, black pepper and 1/2 teaspoon salt; cook about 10 minutes longer, stirring occasionally, until vegetables are browned and tender. In 1-cup measuring cup, stir flour with 3/4 cup of water until blended; stir into vegetables in skillet; cook 1 minute. Divide pierogi among 3 dinner plates. Spoon pepper mixture over pierogi. Garnish with parsley if you like. Each serving: About 405 calories, 12 g fat, 8 mg cholesterol, 1215 mg sodium. From: Good Housekeeping, April, 1994. Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Chicken with Bacon Categories: Poultry Yield: 8 servings 8 Unskinned chicken breasts 3 Cl Fresh garlic, pressed 1 Finely chopped onion 3 tb Soy sauce 1/4 c Fresh orange juice 3 tb White vinegar 1/3 c Calvert's cedar street Grated rind of 1 orange Mustard 16 sl Of bacon Marinate chicken in all ingredients except for the bacon overnight. Before cooking wrap two slices of bacon around each breast and secure with a toothpick. Grill over medium hot coals for approximately 35 minutes or until moist but firm. Chicken can also be baked in the oven at 375 degrees for 40 minutes. From Loren Martin, Big Cabin, OK and Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Dream Categories: Desserts Yield: 4 servings 3 1/2 oz Sugar 2 Eggyolks 4 tb Milk 15 oz Whipping Cream 9 oz Apricots 4 Teabags 1 Egg 8 tb Apricot Brandy 1. Let the sugar caramelisize in a pot, take of the heat and stir in the milk. 2. Put pot back on heat and cook untill the caramelsugar is completly dissolved. Let cool a little. 3. Wash and half the apricots and remove the pits. 4. Puree with a handmixer. 5. Beat egg and eggyolks untill foamy, add the caramel mass slowly and then beat it in a hot water bath until it is creamy. 6. Put into a bowl with icewater and fold in the apricot puree and let it cool while stirring. 7. Beat the whip cream until stiff and fold into the puree. 8. Freeze at least 6 hours. 9. Pour 1/2 Liter boiling water over teabags and let it steep for 10 minutes. Let it cool. 10.In wide glasses put 2 tablespoons of Apricot brandy, tea and each 1 scoop of apricot ice.Serve cold. From "Freizeit Revue" Translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cassibowle Categories: Beverages, Ethnic Yield: 10 servings 9 oz Red Raspberries 2 Bottles White Wine 9 oz Black Raspberries 2 Limes, sliced 1/2 c Cassis 2 Bottles Champagne 1. Wash berries and strip from stem, put into a punchbowl and pour the Cassis and 1/2 a bottle of the wine over all. 2. Let stand, covered, for 1 hour. 3. Shortly before serving add the lime slices and the cooled wine and the champagne. Stir and serve cold. Out of "Freizeit Revue" Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamed Noodles with Flowers Categories: Ethnic Yield: 4 servings 9 oz Eggnoodles 1 c White Wine Water, salt 7/8 c Vegetablejuice 3 oz Lettuce 7/16 c Whip Cream 1 bn Parsley 3 oz Butter, icecold 1 Onion 2 tb Parmesan cheese, grated 1 Clove Garlic 1 oz Pumpkinseeds, chopped 1 oz Butter Fresh flowers as liked Pepper 4-5 stems 1. Cook noodles as directed,not to soft. 2. Clean lettuce,take off hard stems and rip into bite sized pieces. Clean and chop parsley. 3. Clean, peel and chop onion and garlic and saute in the first butter until glassy. Add lettuce and stir once,salt and pepper it and then take it out of pan. 4. Pour the wine and the cream into the pot and stir all good. 5. Add the ice cold butter in little flocks and stir good and let cook a little while, until it is a little reduced. 6. Mix the noodles with the parsley and the lettuce carefully. Put into serving dish and pour the sauce over all. 7. Sprinkle with parmesan and the pumpkinseeds.Garnish with flowerheads. From Die Aktuelle magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beachside Bbq Categories: Poultry, Vegetables Yield: 4 servings 1 c WishBone Italian dressing 4 ea Ears fresh corn (or frozen Or Robusto Italian or Lite Ears of corn, thawed) Italian (divided) 2 ea Large ripe tomatoes, halved 4 ea Chicken breast halves (2 lb) Crosswise In shallow dish, pour 1/2 cup dressing over chicken. In another dish, pour remaining dressing over corn and tomatoes. Marinate both, covered, in refrigerator at least 3 hours or overnight, turning occasionally. Remove chicken and vegetables, reserving marinades. Grill or broil chicken and corn 20 minutes or until chicken is done, turning and basting with marinades. Arrange tomatoes, cut-side up, on grill or broiler pan. Grill 10 minutes, frequently basting. From: Wish-Bone advertisement, July 1994, Reader's Digest Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: T's Banana Cream Pie Categories: Pies, Desserts, Fruits Yield: 1 pie --------------------------------PASTRY CREAM-------------------------------- 2 Tea Bags 1 Egg 1 3/4 c Milk 4 Egg Yolks 1/3 c Sugar 4 tb Unsalted Butter, cut up 1/4 c Milk 1/2 ts Vanilla 1/4 c Cornstarch --------------------------------PATE BRISEE-------------------------------- 1 1/4 c Unbleached Flour 1/4 ts Baking Powder 1/3 c Cake Flour 1/2 c Unsalted Butter, cut up 1/2 ts Salt 3 tb To 5 Ice Water -------------------------------CREAM TOPPING------------------------------- 1 1/4 c Heavy Cream 1/2 tb Fruit-Flavored Tea, cold 1 tb Sugar ----------------------------BANANA CREAM FILLING---------------------------- 5 oz Banana, pureed 15 oz Bananas, sliced Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat, cover and set aside. In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to form a smooth paste. Add egg. Beat at medium speed until b lended. Add egg yolks, one at a time, beating well after each addition. Remove tea bags from milk mixture, squeezing out as much milk as possible. Gradually beat hot milk mixture into egg mixture at low speed. Pour into a clean saucepan. Cook, whisking constantly, over medium-low heat until mixture becomes extrememly thick and boils. Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium speed until smooth. Pless plastic wrap directly on surface of pastry cream. Cool to room temperature, about 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Pate Brisee: While pastry cream is cooling, in a food provcessor combine flours, salt, baking powder, and 1/2 c butter. Pulse with quick on/off pulses until mixture resembles peas. With processor running, gradually add ice water until dough cleans sides of bowl and forms a ball. Shape dough into a disc shape. Wrap and refrigerate at least 30 minutes. On a lightly floured surface, roll pastry into a 12" circle. Fit into a 9: pie plate. Roll edge under and flute. Prick dough all over with tines of fork. Cover and refrigerate for 30 minutes. Preheat oven to 425°F. Line pastry with double thickness of foil. Fill with dried beans. Bake at 425°F for 15 minutes. Remove foil and beans. Continue baking pastry shell 5-10 minutes until lightly browned. Cool on rack. Cream Topping: Beat cream until it just begins to hold its shapeGradually add 1 tb sugar and 1/2 tb tea., beating to stiff peaks. Cover and refrigerate. Filling: Stir pureed banana into chilled pastry cream until blended. Fold in 1/2 c cream topping, then sliced bananas. To Assemble: Mound banana cream filling into cooled pie shell. Spread with remaining cream topping. Cover and refrigerate at least 2 hours. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Spice Tea Bread Categories: Breads, Vegetables Yield: 1 loaf 2 c Unbleached All-Purpose Flour 1/3 c Vegetable Oil 1 tb Baking Powder 1/2 c Sugar 1 ts Ground Cinnamon 1/2 c Packed Brown Sugar 1/2 ts Salt 2 Eggs 16 oz Ripe Tomatoes, cored peeled 1/4 c Almonds, sliced And seeded Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. In a medium bowl, combine flour, baking powder, cinnamon. and salt. Mix well and set aside. In a food processor or blender, cosrsley puree tomatoes. Measure 1 c puree. Set aside. In a small mixing bowl combine oil, sugars, and eggs. Beat at high speed 3 minutes until fluffy. Add tomato puree and beat well. Gradually add flour mixture, beating until blended. Pour batter into pan. Sprinkle top with almonds. Bake at 350°F for 50-55 minutes until skewer inserted in middle comes out clean. Cool in pan set on rack 5 minutes. Remove from pan, cool on rack. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Pancakes with Golden Tomato Concasse Categories: Vegetables Yield: 10 pancakes ---------------------------GOLDEN TOMATO CONCASSE--------------------------- 1 lb Golden Tomatoes, cored, Salt and Pepper Peeled, seeded and chopped -----------------------------ZUCCHINI PANCAKES----------------------------- 1 1/2 lb Zucchini or other Squash 2 tb Fresh Mint or Basil, or 7 oz Red Onion 1 1/2 ts Dried Herbs 1 1/2 ts Salt 1/8 ts Ground Nutmeg 2 Cloves Garlic, crushed 1 pn Freshly Ground Pepper 3 tb Unbleached All-Purpose Flour 2 Eggs, beaten 2 tb Parmesean Cheese, grated Olive or Canola oil Tomato Concasse: Drain chopped tomatoes in a colander, stirring occasionally, for 30 minutes. Season with salt and pepper. Zucchini Pancakes: While tomatoes are draining, grate zucchini and onion into a large bowl. Sprinkle with salt. Toss to mix well. Let stand 10 minutes. Squeeze excess water from grated vegetables. In same bowl combine zucchini, onion, and garlic. In small bowl combine flour, Parmesean cheese, mint, nutmeg, and pepper. Mix well. Toss with zucchini. Add eggs and mix well. In a heavy large skillet, heat 1/4" oil over medium-high heat until very hot. Form pancakes by pouring 1/4 cup of batter into skillet for each pancake, spreading with back of spoon to make 3: circles. Cook until brown on both sides, turning once. Drain on paper towels. Repeat with remaining batter. Spoon tomato concasse over pancakes. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Tomato Ketchup Categories: Sauces Yield: 2 1/2 pints 1/4 c Canola Oil 1 ts Mustard Seed 6 lb Ripe Tomatoes, cored and 1 Cinnamon Stick Cut in large wedges 1 ts Whole Allspice 12 oz Red Onion, cut in wedges 1 Whole Nutmeg 1/2 c Parsley Leaves, loosely 1 1/2 c Malt Vinegar Packed 3/4 c Packed Brown Sugar 3/4 c Celery, chopped 1 tb Molasses 1/4 c Carrot, chopped 1 ts Salt In a large heavy nonreactive pot, heat oil. Add tomatoes, onions, parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer slowly, uncovered, for 45 minutes, stirring occasionally. Cool. Press through a food mill or fine sieve, seperating as much thick puree as possible. Discard solids and return puree to a clean pot. Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag. Crush spices with a meat mallet. Add to puree along with vinegar, brown sugar, molasses, and salt. Mix well. Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking tine will depend on juiciness of tomatoes/ Gradually reduce heat and stir more frequently as mixture becomes thicker to prevent sticking and excessive splattering.) Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning jars. Seal. Cool on rack to room temperature. Store in refrigerator up to 2 months. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Lavender Jam Categories: Preserve Yield: 3 pints 3 lb Ripe Tomatoes, cored, 1/2 c Fresh Lemon Juice Peeled, seeded, and chopped 6 Sprigs Fresh Lavender, with 3 lb Sugar Blossoms In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice and lavender. Mix well. Bring to a boil, stirring to dissolve sugar. Reduce heat. Boil gently, uncovered, until tomatoes break down and the mixture becomes jelly-like, about 1 to 1 1/4 hours, stirring occasionally. Remove from heat. Stir and skim off foam, discarding lavender. Ladle tomato mixture into 5 or 6 sterilized half-pint canning jars with a sprig of lavender in each. Seal. Cool to room temperature on rack. Store in the refrigerator up to 3 weeks. Serve with cream cheese and crackers or toasted English Muffins. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Mushrooms Categories: Italian Yield: 2 servings 1 lg Shallot, minced 1/2 ts Dried Sage 1 tb Unsalted Butter 1 tb Unsalted Butter 1 1/2 c Crimini Mushrooms, sliced 4 oz Penne Pasta, cooked and 2 tb Cognac or Brandy, warmed Drained 1/2 c Beef Stock Salt and Pepper In a medium skillet, saute shallot in 1 tb butter over medium heat for 1 minute. Add mushrooms and cook 1 minute. Pour warmed cognac into large ladle with long handle. With ladle resting in skillet, carefully ignite cognac with long match. Pour cognac into skillet. When flame subsides, add beef stock and sage. Bring to a boil. Boil gently until reduced by half. Whish in remaining 1 tb butter. Toss pasta with sauce in skillet. Heat through. Season to taste with salt and pepper. Source: Victoria Magazine, August 1994 Typed by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mixed Greens with Orange-Cumin Dressing Categories: Salads, Fruits Yield: 4 servings ---------------------------ORANGE-CUMIN DRESSING--------------------------- 3 tb Fresh Orange Juice 1/4 ts Superfine Sugar 1/2 tb Fresh Lemon Juice 1 pn Salt 1/4 ts Ground Cumin 1/3 c Olive Oil -----------------------------------SALAD----------------------------------- 4 c Mixed Greens 16 Slices 9 oz Oranges, peeled and cut into 1 sm Red Onion, thinly sliced and 6 sl Each Seperated into rings 6 oz Avocado, peeled and cut into In a small bowl, combine orange juice, lemon juice, cumin, sugar and salt. Gradually whisk in olive oil until blended. Set aside. Line 4 salad plates with greens. Fan 3 orange lsices and 4 avocado slices on each plate of greens. Garnish with onion rings. Whisk dressing and drizzle over salads. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrott Quiche Categories: Vegetables, Ethnic Yield: 8 servings For the dough: 1/2 c Meatbroth, instant 9 oz Flour 1/2 bn Parsley,chopped 1 Egg 9 oz Whip cream 5 oz Butter 8 oz Grated Cheese(Edamer) 1 pn Salt Salt, pepper 18 oz Dry beans for baking only 1 ts Coriander, ground For The Filling: 4 Thin slices Canadian Bacon 22 oz Carotts,young, fresh 1 .Take the flour, egg, butter, salt and 1-2 tablespoons water and knead a dough out of it. Let cool in the fridge for 60 minutes. 2.Peel, wash and cut 6 of them lenghtwise in half, the rest cut into thin slices. Cook in the broth for 6-8 minutes, drain in a colander and let cool. 3. Roll out the dough, round to fit the quiche pan.Press the rim down good. Prick the bottome with a fork many times, cover with a piece of waxpaper and fill in the beans. Bake in preheated oven at 220 deg. for 10 minutes, take the beans and waxpaper out and put the carrot slices in the bottom of pan. Put the halved carrotts on top like a star. 4. Sprinkle 1 tablespoon parsley all over. 5. Mix eggs, pepper, salt, coriander, cheese and cream together and add. 6. Cut the bacon and form into rolls, put between carrot star. 7. Bake in preheated oven at 200 degrees C 20 - 25 minutes. 8. Sprinkle the leftover parsley all over and serve warm. Out of Freizeit Revue magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodles with Limabeans Categories: Ethnic Yield: 4 servings 9 oz Eggnoodles,small kind 2 oz Butter Water, salt 1 1/2 oz Oliveoil 1/3 oz Mushrooms, dried 6 oz Vegetablebroth 5 lb Limabeans, fresh or 1 bn Savory, fresh 11 oz Frozen Limabeans 3 1/2 oz Heavy Cream 3 1/2 oz Celeryroots 2 Eggyolks 3 Medium Carotts Salt,pepper to taste 6 oz Canadian Bacon 1/2 ts Nutmeg, grated 1. Soak the mushrooms in 50 ml cold water 2. Clean the beans, carotts and celeryroot.Cut the carotts in slices and the celeryroot into thin strips.Cut the bacon into thin strips too. 3. Heat butter and oliveoil in pot and add the celery, tomatoes andd bacon. 4. Add the drained mushrooms and the vegetablebroth, cover and simmer for 7 minutes. 5. Add the beans and the savory and simmer another 3 minutes. 6. Take the vegetables and bacon out and keep warm. 7. Mix the cream into fond and let simmer 10 minutes uncovered. 8. Fold in the eggyolks and season to taste. 9. Mix the cooked, drained noodles and the vegeatbles all together, discard the savory. From Aktuelle magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodle-Nut Salad Categories: Salads, Ethnic Yield: 6 servings 9 oz Noodles,geen or tricolour 3 1/2 oz Coctail Tomatoes 1/2 tb Butter Sauce: 11 oz Zuccini 3 1/2 oz Yogurth 1 oz Butter 2 tb Lemonjuice 3 1/2 oz Peanuts,unsalted Salt,pepper,sugar to taste 9 oz Tofu 1 tb Herbs, chopped 1 oz Butter 1. Boil the noodles with the first butter in salted water till done,drain. 2. Cut zuccini into thin slices and fry in the melted second butter until it is light yellow. Mix with the noodles. 3. Roast the peanuts in the rest of the fat and mix with noodles. 4. Put tofu into cold water, let stand 5 minutes, than cut into small cubes, melt butter and fry the tofu in it. Mix with the noodles. 5. Wash tomatoes and cut in half, add to noodles, mix carefully. 6. Mix the sauce ingridients together and pour over noodlemix. 7. Serve lukewarm or cooled. 8. You can substitute the tofu with 200 g Coctail Wieners. From Actuelle magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Coleslaw Categories: Salads Yield: 10 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ 1 sm Head of cabbage, shredded or 1/8 ts Cinnamon Thinly sliced 1/8 ts Cloves (if desired) 1 lg Apple cubed 1/2 ts Salt 2 tb Sugar 1/2 c Mayonnaise or Sour Cream 1 ts Grated orange peel 1 ts Lemon juice In a large bowl, combine all ingredients; toss lightly. Source: The Pillsbury Cookbook Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg and Watercress Finger Sandwiches Categories: Breads Yield: 24 sandwiches 6 Eggs, hard-boiled & chopped 6 tb Unsalted Butter, softened 1/4 c Mayonnaise 16 oz Loaf Whole Wheat Bread, 1 tb Honey Dijon Mustard Sliced lengthwise with 1/4 ts Celery Seed Crusts removed (6 slices) Salt and Pepper Fresh Watercress Sprigs In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside. Lightly butter bread. Spread half the bread slices with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down. Press gently to seal. Wrap and refrigerate at least 1 hour. Cut sandwiches crosswise into 1" fingers. Source: Victoria Magazine, June 1994 Typed by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nanny's Honey Tea Sandwiches Categories: Breads Yield: 6 sandwiches --------------------------------HONEY BREAD-------------------------------- 3/4 c Strong Tea, hot 2 c Unbleached All-Purpose Flour 3/4 c Packed Brown Sugar 1 1/2 ts Baking Soda 1/3 c Honey -------------------------------BANANA FILLING------------------------------- 6 oz Banana, ripe Chocolate Sprinkles 1 ts Lemon Juice Honey Bread: Butter and flour a 8 1/2x4 1/2x2 1/2" loaf pan. Preheat oven to 350°F. Divide tea between 2 small bowls. Stir brown sugar into one until dissolved. Stir honey into the other until blended. Set both aside. In a medium bowl, combine flour and baking soda. Mix well. Stir in sugar mixture until blended. Quickly stir in honey mixture. Pour into pan. Bake at 350°F for 40-45 minutes until skewer inserted in center comes out clean. Cool in pan set on rack 10 minutes. Remove from pan. Cool on rack. Filling: In a medium bowl, mash banana with lemon juice. To Assemble: Trim off ends of bread. Cut remaining loaf into slices 1/2" thick. Cut each slice into a floral shap with a 1 3/4" to 2" cookie cutter. With a sharp paring knife or very small round cookie cutter, cut a 1/2" round hole in the center of half the flowers, forming "doughnut" shapes. Spread solid bread flowers with filling. Top with "doughnut" slices. Fill hole with chocolate sprinkles. Serve at once. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Miniature Swiss Jelly Rolls Categories: Cakes Yield: 16 slices 1 c Unbleached All-Purpose Flour Confectioners' Sugar 1/2 ts Baking Powder 2/3 c Blackberry Jam 4 Eggs Fresh Blackberries 1/2 c Superfine Sugar Pesticide-Free Rose Petals 1 tb Water Preheat oven to 425°F. Line bottom of a 15x10x1" jelly-roll pan with parchment paper. Butter parchment. Sift flour and baking powder into a small bowl. Set aside. In a large mixing bowl, beat eggs and sugar at high speed until thick and creamy, about 5 minutes. Gradually sprinkle flour mixture over egg mixture, then fold in gently. Be sure there are no dry pockets of flour. Fold in water. Pour batter into pan. Spread evenly, smoothing top. Bake at 425°F for 10 minutes until center springs back when lightly touched. While cake is baking, sprinkle a 20" long sheet of parchment paper with sifted confectioners' sugar. Remove cake from oven and immediately run knife around edge of cake to loosen, then invert hot cake on sugared paper. Peel off baking parchment from bottom of cake. Trim off crusty edges with a sharp knife. Cut both cake and parchment in half crosswise. Gently roll up each hot cake in parchment starting from narrow end. Wrap in clean, warm, damp cloth. Cool on rack. Before serving, gently unroll cakes. Spread each cake with half the jam, leaving a 1" border on all sides. Roll up starting at narrow end. Cover and refrigerate at least 1 hour. Cut each cake in 8-10 slices. Garnish with berries and rose petals. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melting Moments Categories: Cookies Yield: 32 cookies ----------------------------------COOKIES---------------------------------- 1 c Unsalted Butter, softened 1 1/2 c Unbleached All-Purpose Flour 1/2 c Confectioners' Sugar 1/2 c Cornstarch -----------------------------------ICING----------------------------------- 1/2 c Unsalted Butter, softened 1/4 ts Raspberry Puree 1 c Confectioners' Sugar, sifted Crystallized Violets, Roses, 1 ts Lemon Juice Or Pansies 2 Fresh Raspberries, or Cookies: In a large mixing bowl, cream 1 cup butter at medium speed. Gradually add 1/2 cup confectioner's sugar, beating until light and fluffy. Fold in flour and cornstarch. Form dough into 8x4" rectangular shape on plastic wrap. Cover and refrigerate 30 minutes. Preheat oven to 350°F. Cut dough in 32 1" squares. Roll each piece of dough into a ball. Arrange 2" apart on ungreased baking sheets. Flatten cookies slightly with bottom of a sugared glass. Bake at 350°F for 13-15 minutes until puffed and slightly browned around the edges. Remove from pans. Cool on racks. Icing: In a small bowl, cream 1/2 cup butter at medium speed. Gradually add 1 cup confectioners' sugar, beating until fluffy. Beat in lemon juice and raspberries. Spread icing on cooled cookies. Top with crystallized flowers. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterfly Fairy Cakes Categories: Cakes Yield: 32 cakes -----------------------------------CAKES----------------------------------- 1 1/2 c Unbleached All-Purpose Flour 1/2 c Unsalted Butter, softened 2 ts Baking Powder 3/4 c Superfine Sugar 2 Eggs 2 tb Milk ----------------------------------FILLING---------------------------------- 1/2 c Unsalted Butter 1 ts Vanilla Extract 1 1/2 c Confectioners' Sugar Colored Sugar Crystals Cakes: Butter 32 mini muffin cups (1 3/4" in diameter) or line with tiny paper bake cups. Preheat oven to 375°F. Sift together flour and baking powder. Set aside. In a small bowl, whisk eggs well. Set aside. In a small mixing bowl, cream 1/2 cup butter at medium speed. Gradually add sugar, beating until light and fluffy. Add beaten eggs, a little at a time, beatiing well after each addition. Fold in flour mixture. Stir in milk until stiff dropping consistency. Spoon into muffin cups, filling 3/4 full. Bake in upper third of oven at 375°F for 15 minutes until pick inserted in center comes out clean. Cool in pan set on rack. Remove from pan. Filling: In a food processor, process 1/2 cup butter until creamy. With processor running, gradually add confectioners' sugar and vanilla, processing until blended. Assembly: Cut a 1/4" thick slice from the top of each cupcake. Spoon a dollop of filling on bottom of each cake. Cut each cake-top slice in half. Dip cut sides of cake tops in colored sugar crystals. Replace top cake pieces sugared side up at an angle in cream filling, forming the butterfly's wings. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: All-Purpose Salad Dressing Categories: Dressings, Salads Yield: 3 /4 cup 2 tb Wine 1/4 ts Dried Oregano 2 tb Vinegar 1/4 ts Dried Parsley 1 tb Dijon Mustard 1 Clove Garlic, minced 1/2 c Olive Oil In a small bowl whisk together wine, vinegar, and mustard until blended. Slowly pour in olive oil, whisking constantly. Whisk in oregano, parsley, and garlic. Use for a dressing on mixed greens. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Italian Sausage Categories: Italian Yield: 4 servings 1 lb Italian Sausage, casings 1 tb Olive Oil Removed 1 c Tomato-Based Pasta Sauce 1 c Onion, chopped 1/2 c Red Zinfandel 1 c Green Pepper, chopped 12 oz Pasta (your favourite) 2 Cloves Garlic, minced 1/4 c Italian Parsley, chopped 1/4 c Fresh Basil, chopped, or 1 tb Olive Oil 1 tb Dried Basil 1/2 c Parmesean Cheese, grated 1/4 ts Fennel Seed, crushed Crumble sausage into a large skillet. Cook over medium heat, stirring often, until meat is well browned. Drain and set aside. In same skillet, cook onion, pepper, garlic, basil and fennel in 1 tb olive oil over medium heat, stirring often to scrape up browned bits from the bottom of pan. Cook until onion is translucent, about 5 minutes. Add sausage, pasta sauce, and wine. Bring to a boil. Reduce heat and simmer 5 minutes. While sauce is cooking, in a large pot of boiling water cook pasta until al dente. Drain well. On a large warm serving platter, combine parsley and 1 tb olive oil. Add pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesean cheese. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Marinade #2 Categories: Sauces, Poultry Yield: 4 servings 1 1/2 c Dry Red Wine (Zinfandel) 1 tb Dijon Mustard 3/4 c Olive Oil Pepper 3 tb Soy or Tamari Sauce 3 lb Frying Chicken, cut up 1 tb Worcestershire Sauce In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire sauce, mustard and pepper to taste. Cover and shake until blended. Arrange chicken in a large plastic bag set in a shallow pan. Pour marinade over chicken, forcing as much marinade up and around chicken as possible. Tie bag tightly closed. Refrigerate chicken 4 to 6 hours, turning bag over once. Grill or broil chicken, turning often, until juices run clear. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baby Leeks with Tomato Confit Categories: Vegetables, Fish/sea Yield: 4 servings ---------------------------------LEEK MOLDS--------------------------------- 72 Baby Leeks -------------------------------TOMATO GELATIN------------------------------- 1 pk Unflavoured Gelatin 16 Cherry Tomatoes, halved 3/4 c Cold Water -------------------------------TOMATO CONFIT------------------------------- 1 c Chopped Onion 2 tb Fresh Thyme, chopped or 2 tb Olive Oil 1 ts Dried Thyme 32 Cherry Tomatoes, quartered 1 ts White Wine Vinegar 2 tb Fresh Basil, chopped or Salt and Pepper 1 ts Dried Basil ----------------------------HERBED CREAM FILLING---------------------------- 1/4 c Sour Cream Deveined 1 tb Fresh Chives, chopped Deep-Fried thin strips of Salt and Pepper Carrot, Zucchini, leek, 20 Prawns, cooked, shelled and & Eggplant for garnish Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in diameter and 2" deep. Linewith clear plastic wrap, smoothing out wrinkles as much as possible and leaving ends extended over tops of dishes. Trim off leek tops so leeks are about 5" long. Blanch leeks in large pot of boiling water 2 to 3 minutes until leeks are tender but still retain their shape. Plunge into ice water. Cut bottom portions of leeks in lengths the same height as the souffle dishes, about 2". Stand leek pieces on end around inside edge of each souffle forming a leek "shell," with white portions of leeks toward bottom of dish. Set aside. Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to soften. Puree 16 cherry tomatoes in food processor. Sieve to remove seeds and skins. Add tomato puree to gelatin mixture. Stir over medium heat until gelatin dissolves and mixture almost boils. Reserve half the gelatin mixture at room temperature. Divide remaining gelatin mixture among the 4 souffle dishes. Cover and refrigerate until set, about 1 hour. Tomato Confit: While molds are setting, in large skillet, saute chopped onion in hot olive oil over medium high heat until soft. Add quartered cherry tomatoes. Cook, stirring constantly, until tomatoes are very soft and form a saucelike consistency. Remove from heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste. Pour into bowl, and refrigerate to cool. Herbed Cream Filling: In small bowl, combine sour cream, chives, salt and pepper to taste. Assembly: Reserve half the tomato confit. Spoon remaining confit over set gelatin in souffle dishes. Top with a spoonful of cream filling in center, then cover with remaining tomato confit. Carefully spoon a layer of the remaining gelatin mixture atop each souffle. Cover and refrigerate 2 to 3 hours until set. To Serve: Gently loosen plastic wrap from sides of souffle with a knife. Lift gelatin molds out of souffles using extended ends of plastic wrap as "handles." Peel plastic wrap from sides. Lift molds off plastic wrap with a spatula and center each mold on a serving plate. Garnish each with 5 prawns and deep-fried vegetables, if desired. Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Loin in Puff Pastry Categories: Meats Yield: 4 servings -------------------------------RED WINE SAUCE------------------------------- 6 Shallots, chopped 3 Juniper Berries 6 Fresh Mushrooms, chopped 1 Bay Leaf 2 oz Ground Lamb 3 Thyme Sprigs 2 tb Unsalted Butter 2 Cloves Garlic 1 1/2 c Dry Red Wine 1 tb White Wine Vinegar 1 c Chicken Stock 1 ts Lemon Juice 1 c Veal Stock or Chicken Broth Salt and Pepper --------------------------------NUT STUFFING-------------------------------- 24 Pistachio Nuts 8 oz Ground Lamb 1/2 c Canned Chestnut Puree 1/3 c Brandy --------------------------LAMB LOIN IN PUFF PASTRY-------------------------- 17 1/4 oz Package Puff Pastry Sheets Hot Cooked Vegetables 24 oz Boneless Lamb Loin Chops Red Wine Sauce: In large saucepan, brown shallots, mushrooms, and ground lamb in butter. Stir in red wine, chicken stock, and veal stock. Boil until reduced by half. Add juniper berries, bay leaf, thyme, garlic, and vinegar. Boil 10 minutes. Strain sauce, discarding solids. Return sauce to saucepan. Stir in lemon juice and salt and pepper to taste. Cover, keep warm. Nut Stuffing: While sauce is reducing, in food processor, pulse pistachio nuts with on/off turns until chopped. Add chestnut puree, ground lamb, and brandy. Process briefly until blended. Lamb Loin in Puff Pastry: Let puff pastry stand at room temperature according to package directions. Mound 1/4 of stuffing on each lamb loin. Using hands, mold stuffing around lamb until loin is completely enclosed with stuffing mixture. Preheat oven to 400°. Gently unfold 1 sheet of pastry on lightly floured surface. Press pastry together at the two fold seams to seal. Cut pastry in half. Repeat with remaining sheet of pastry. Roll each pastry to 10x8" rectangle. Arrange a wrapped lamb loin crosswise in center of each sheet of pastry. Overlap long sides of pastry over meat and fold over together to seal. Typed for you by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1129 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Rib Chops Wih Quince Jelly Glaze Categories: Meats Yield: 4 servings -----------------------------QUINCE JELLY GLAZE----------------------------- 1 ts Minced Garlic 1 ts Dried Rosemary 1 tb Unsalted Butter 1/4 ts Freshly Cracked Black Pepper 1/2 c Quince Jelly Salt to Taste 1 tb Freshly Chopped Rosemary, or -----------------------------BROILED LAMB CHOPS----------------------------- 8 Lamb Rib Chops, 1" thick Quince Jelly Glaze: In small saucepan, saute garlic in butter over medium heat. Add jelly, rosemary, pepper and aslt. Mix well. Cook, stirring constantly, until jelly has just melted. Remove from heat and set aside. Broiled Lamb Chops: Preheat electric broiler. It is not necessary to preheat a gas broiler. Arrang chops on rack in broiler pan. Generously brush top side of each chop wtih half the glaze. Broil chops 3-4" from the heat for 6 minutes until browned. Turn chops over. Brush with remaining glaze. Broil for 4-5 minutes until done to your liking. Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon-Swirl Raisin Bread Categories: Breads Yield: 2 loaves -----------------------------------DOUGH----------------------------------- 1/4 c Warm Water (110°F) 2 c Warm Milk (110°F) 1 pn Sugar 3 c Unbleached All-Purpose Flour 1 pk Active Dry Yeast 1/2 c Dark Raisins 3 tb Sugar 1/2 c Golden Raisins 3 tb Unsalted Butter, cut up 4 c Unbleached All-Purpose Flour 1 1/2 ts Salt ----------------------------------FILLING---------------------------------- 1/2 c Sugar 1 tb Ground Cinnamon Dough: Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small bowl, combine warm water and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles. While yeast is dissolving, in a large miging bowl combine 3 tb sugar, butter and salt. Pour in warm milk. Stir until butter almost melts. Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Stir raisins into batter. Stir in ehough of remaining flour with a wooden spoon until dough forms a ball. Turn dough out onto a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of remaining flour to keep dough from sticking. Place dough in buttered bowl, turning once to butter surface. Cover and let rise in a warm place until double, about 1 1/4 to 1 1/2 hours. Punch dough down. Turn out on a floured board. Divide dough in half. Cover and let rest 10 minutes. Filling: While dough rests, in a small bowl combine 1/2 cup sugar and cinnamon. Mix well and set aside. Assembly: Roll half dough to a 12x8" rectangle. Sprinkle with hlaf of cinnamon filling. Press filling into dough as much as possible. Roll up tightly, jelly-roll fashion, starting at the short side. Pinch dough together at seam. Pinch ends to seal and fold under loaf. Arrange seam-side down in loaf pan. Repeat with remaining dough. Cover and let rise in a warm place until double, about 45 minutes to an hour. Preheat oven to 375°F. Bake at 375°F for 40-45 minutes, tenting loosely with foil during the last 15 minutes of baking time, if necessary to prevent overbrowning. Remove loaves from oven. Remove from pans. Coll loaves on racks. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zraziki Po Krakowsku -- Polish Beef Roll-Ups Categories: Meats, Ethnic Yield: 6 servings 2 lb Round steak 8 tb Butter, melted 1 c Bread crumbs 1 tb Chopped parsley 1 Onion, grated 2 c Water 1 Egg, beaten Salt and pepper Cut steak into thin pieces, about 4 1/2 by 2 inches. Score, sprinkle with salt and pepper. Combine bread crumbs, egg, onion and 4 T of the melted butter, salt and pepper. Spread the dressing on each piece of meat, roll up and fasten with a skewer or a toothpick. Roll in flour and brown in remaining butter. Add 2 cups of water (meat stock if you have it) and simmer 1 1/2 hours. Remove toothpicks. Pour gravy over meat. Garnish with chopped parsley and serve with mashed potatoes. Source: Favorite Polish Recipes for Americans Typed for you in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pieczen Siekana - Klops -- Polish Meat Loaf Categories: Meats, Ethnic Yield: 8 servings 3 lb Ground beef 1/4 lb Salt pork, chopped 1 lb Ground pork 3 tb Butter 1/4 lb Kidney fat, chopped fine 1 tb Flour 1 c Bread crumbs, day old 1/2 ts Savory 1 Onion, chopped fine 1/2 c Cream 2 Egg yolks Salt and pepper Fry onion in butter until transparent, not yellow. Combine the meat, kidney fat, salt pork, bread crumbs, onion, egg yolks, and seasonings and mix very thoroughly with your hand. Shape into a loaf, rub with butter and bake at 350F for one hour. Baste often. In the last 15 minutes, sprinkle flour on meat and add cream. Source: Favorite Polish Recipes for Americans Typed for you in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Morels with Calvados Categories: Appetizers Yield: 4 servings 1 tb Unsalted Butter 1/4 c Calvados 1 lb Morel Mushrooms, sliced 1/2 c Heavy Cream Lengthwise 1 ts Fresh Tarragon, chopped or Lemon Juice 1/2 ts Dried Tarragon Salt and Pepper Hot Cooked Pasta Melt butter in a medium skillet over medium heat. Saute morels in butter, sprinkling with lemon juice, salt and pepper to taste. Cook, stirring often, until morels give up all their liquid, about 6 minutes. Stir in Clavados, then cream. Boil gently to reduce sauce and thicken slightly. Stir in tarragon. Serve as an appetizer over hot cooked pasta. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Belgian Endive Salad Categories: Salads Yield: 4 servings ----------------------------------MARINADE---------------------------------- 1/3 c White Wine Vinegar 1/2 ts Salt 2/3 c Olive Oil 1/2 ts Sugar ----------------------------BELGIAN ENDIVE SALAD---------------------------- 4 3 ounce Belgian Endives Pesticide-free edible Assorted Wild or Pickled Flowers Mushrooms Pickled Ginger, sliced Assorted fresh herbs and 1 Plum Tomato Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and sugar. Cover and shake well. Set aside. Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a large knife, cut each endive lengthwise from endive tips to base, cutting to but not through the base. Turn endive a quarter turn and cut lengthwise again. This now forms 4 large "petals." Cut each quarter lengthwise again to form 8 "petals" that are still held intact by the base. Run cold water into center of each endive. Drain. Arrange in a shallow dish. Shake marinade and pour over endive. Marinate 10 minutes, spooning marinade over endive twice. Remove endive from marinade with a slotted spoon. Drain on paper towels, patting gently to remove excess marinade. On each of 4 serving plates, spread out an endive "fan." Scatter mushrooms over endive. Decorate endive "petals" with fresh herbs and flowers to resemble a flower arrangement. Arrange ginger on each endive near base. Halve tomato crosswise, using a zigzag cut. Remove pulp and seeds. Cut each tomato half in half again, lenghtwise. Fit a tomato quarter over base of each endive to form a "vase." Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and Home of Kook-Net 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pennsylvania Pasta with Fresh Mushrooms Categories: Ethnic Yield: 4 servings 1/2 c Onion, chopped 1/2 ts Chili Powder 3 tb Unsalted Butter 1/4 ts Pepper 1/2 c Water 1 lb Fresh Wild Mushrooms 1/4 c Dry Red Wine 1/3 c Cold Water 1 tb Soy Sauce 1 1/2 tb Cornstarch 1 ts Salt Hot Cooked Wide Egg Noodles 1 ts Sugar Fresh Herb Sprigs and 1 ts Garlic, minced Pesticide-Free Edible 1 ts Lemon Juice Flowers 1/2 ts Ground Coriander In a large skillet, saute onion over medium heat until onion is transparent. Stir in 1/2 cup water, red wine, soy sauce, salt, sugar, garlic, lemon juice, coriander, chili powder and pepper. Cook and stir 1 minute. Stir in mushrooms. Bring to a simmer. Reduce heat. Cover, simmer 30 minutes. In a small bowl gradually stir 1/3 cup water into cornstarch until smooth. Stir into hot mushroom mixture. Cook, stirring constantly, over medium heat until mixture thickens and boils. Serve sauce over noodles. Garnish with herb sprigs and flowers. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon with Chantrelles Categories: Fish/sea Yield: 4 servings ------------------------------COOKED MUSHROOMS------------------------------ 1 tb Unsalted Butter Lengthwise 12 oz Chantrelle Mushrooms, sliced -------------------------------POACHED SALMON------------------------------- 24 oz Salmon Fillets or Steaks, 1/4 c White Wine Cut 3/4" to 1" thick 1 tb Shallots, chopped 3/4 c Fish Stock ------------------------------CHANTRELLE SAUCE------------------------------ 2 tb Lemon Juice Salt and Pepper 1/2 ts Dijon Mustard Chopped fresh chervil, 1/4 c Heavy Cream Chives and Parsley Cooked Mushrooms: In a large skillet, melt butter over medium heat. Add chantrelles. Cover with a buttered round of waxed paper and lid. Cook 5 minutes until tender. Remove chantrelles with a slotted spoon, reserving pan juices. Set chantrelles aside. Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skiller. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10-12 minutes until fish flakes in center of thickest part when tested with a fork. Using 2 spatulas, carefully turn fish over halfway through cooking time. Remove salmon with a slotted spatula, reserving pan juices. Cover salmon and keep warm. Chantrelle Sauce: Boil pan juices gently until reduced by half. Strain pan juices and return to skillet. Stir in lemon juice, mustard and cream. Add chantrelles. Boil gently until thickened slightly. Season with salt and pepper. Ladle sauce over salmon on serving plates. Sprinkle with herbs to garnish. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fusilli with Assorted Wild Mushrooms Categories: Ethnic, Vegetables Yield: 4 servings 8 oz Fusilli Pasta Chopped 2 Shallots, chopped 2 Plum Tomaotes, peeled 2 Cloves Garlic, sliced Seeded and chopped 6 tb Olive Oil 1/3 c Italian Parsley, chopped 4 oz Morel Mushrooms, halved 1 tb Fresh Rosemary, chopped, or Lengthwise 1 ts Dried Rosemary 4 oz Chantrelle Mushrooms, halved Salt and Pepper Lengthwise Parmesean Cheese, grated 4 oz Cepe or Porcini Mushrooms, Cook pasta according to package directions. Drain and keep warm. While pasta is cooking, in a very large skillet saute shallots and garlic in olive oil over medium heat until soft. Add mushrooms and saute until tender. Stir in tomatoes, parsley, rosemary and salt and pepper to taste. Add pasta and toss to coat. Heat through, stirring occasionally. Spoon pasta onto 4 serving plates. Sprinkle with Parmesean cheese. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Warm Salad with Chantrelles and Tarragon Categories: Salads Yield: 4 servings 12 oz Mesclun Lettuce, torn into 1/3 c Extra-Virgin Olive Oil Bite-sized pieces 1/4 c Tarragon Vinegar 2 Shallots, finely chopped 1 tb Fresh Tarragon, chopped, or 2 tb Canola Oil 1/4 ts Dried Tarragon 4 oz Chantrelle Mushrooms, sliced Salt and Pepper Lengthwise Arrange greens on 4 serving plates. Set aside. In a medium skillet saute shallots in canola oil over medium-high heat 1-2 minutes until lightly browned. Add chantrelles and toss 30-60 seconds. Remove from heat. Stir in olive oil, vinegar, tarragon and salt and pepper to taste. Heat through over medium heat, whisking gently, until dressing is blended and just begins to simmer. Spoon hot mushroom dressing over greens. Serve at once. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crispy Porkroast with Basilsauce Categories: Meats, Ethnic Yield: 4 servings 3 lb Porkroast, boneless 1 ts Lemonpeel Salt, Pepper 3 tb Oil 3 Onions 1/2 c Vegetablebroth 3 Cloves Garlic 6 tb Wine Vinegar 1 bn Soupgreens 1 ts Cornstarch 13 oz Peas Sweet Paprika 1 bn Parsley 1 tb Soysauce 1 bn Basil 1. Season the meat, rub in good. 2. Clean onions and chop finely. Clean soupgreens and cut into small cubes. 3. Clean garlic and chop finely. Put the meat in a dish and add the onions, soupgreen and garlic and bake all in a 200C oven for 30 min. Add the vegetablebroth and cook 30 more minutes. 4. Strip basil from stems, leave a little for garnish and chop the rest finely. 5. Mix lemonpeel, herbs with 1 tablespoon oil together. 6. Saute the peas for 5 minutes. 7. Heat the leftover oil in a skillet and saute the tomatoes, cut into slices, in it for a couple minutes. drain the peas and add to it. 8.Take the meat out and keep warm. Put the balsam, herb mix in the leftover meatjuices and let come to a boil once. Put all through a sieve and thicken with cornstarch. 9.Slice meat, arrange on platter and pour the vegetables all around it. Garnish with Basil and serve with the sauce and rice and wine. Out of "TV Hoeren and Sehen"magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Terrine Categories: Casseroles, Vegetables Yield: 8 servings ------------------------------VEGETABLE LAYERS------------------------------ 1 3/4 oz Dried Shiitake Mushrooms 16 oz Red Bell Pepper, in strips 7 lg Savoy Cabbage Leaves 12 oz Carrots, julienned 12 oz Bunch Spinach, stemmed 14 1/2 oz Can Artichoke Hearts, 12 oz Asparagus, trimmed & peeled Drained and quartered -----------------------------------BATTER----------------------------------- 4 Eggs 1 ts Dried Tarragon 1/2 c Buttermilk 2 Shallots, chopped 1 tb Fresh Parsley, chopped Salt and Pepper 1 ts Dried Thyme --------------------------------TOMATO SAUCE-------------------------------- 1 lg Tomato, peeled, seeded and 1 pn Cayenne Pepper Chopped 1 Clove Garlic, chopped 1/4 c Buttermilk Salt and Pepper 1 tb Tomato Paste Vegetable Layers: In a small bowl, combine dry mushrooms and hot water to cover. Let stand 30 minutes. Drain. While mushrooms are rehydrating, bring a large pot of water to boil. Blanch vegetables in seperate batches in boiling water. Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red pepper strips 3 minutes, and carrots 4 minutes. Plunge vegetables into ice water after blanching. Drain. Pat all blanched vegetables, mushrooms, and artichokes dry between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out as much liquid as possible. (Spinach leaves should be opened out flat to assume the original shape.) Batter: In a medium bowl, combine eggs, 1/2 cup buttermilk, parsley, thyme, tarragon, shallots, and salt and pepper to taste. Whisk until blended. This batter is overseasoned because it will season all the vegetables in the terrine.) Assembly of Terrine: Generously butter a 9x5x3" loaf pan. Using a triangular-shaped cut, remove 1-2" of hard white stem from each cabbage leaf to make leaves more flexible. Line sides, then bottom of pan with cabbage leaves, overlapping the leaves generously to form a leakproof "shell" and allowing leaves to extend well over the rim of pan. (The tops of the cabbage leaves will be folded over the top of the finished terrine.) Pour 1/2 cup batter over cabbage in bottom of pan. Arrange asparagus spears lengthwise in pan, packing spears tightly together. Add 2 layers of red pepper strips places crosswise in pan. Pour in a little more batter, pressing peppers down gently. Layer mushrooms over peppers. Layer carrots lengthwise in pan. Pour in a little more batter, pressing carrots down gently. (Pressing down each layer will raise the level of the batter.) Larer half the spinach leaves over carrots. Add a layer of artichoke hearts over spinach, then a little more batter. Gently press down artichoke hearts. Top with a layer of remaining batter and pressing down each layer. Fold ends of cabbage leaves over top of terrine. Preheat oven to 350°F. Cover loaf pan with buttered parchment paper cut to fit inside edge of pan. Place loaf pan in a 13x9x2" baking pan. Pour hot water around loaf pan to depth of 1". Bake at 350°F for 2 hours until firm. Remove from water bath. Cook on rack (still covered with parchment paper) 2 hours. Refrigerate, still covered, overnight. Tomato Sauce: In blender, combine chopped tomato, 1/4 cup buttermilk, tomato paste, cayenne pepper, garlic, and salt and pepper to taste. Blend until smooth. To Serve: Loosen edges of terrine with knife. Invert on a serving platter. Cut cold terrine in crosswise slices with a serrated knife. Spread a thin layer of tomato sauce on each serving plate. Arrange slices of terrine over sauce. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Delice Categories: Desserts Yield: 10 servings ----------------------------------GENOISE---------------------------------- 6 Eggs, at room temperature 1/2 ts Vanilla 1 c Sugar, plus 1 1/4 c All-Purpose Flour, sifted 2 tb Sugar 1 tb Vegetable Oil ------------------------------RASPBERRY PUREE------------------------------ 9 c Fresh Raspberries, or 36 oz Frozen Raspberries, thawed --------------------------RASPBERRY BAVARIAN CREAM-------------------------- 1/2 c Sugar 1/2 c Cold Water 2 pk Unflavoured Gelatin 2 c Heavy Cream ------------------------------RASPBERRY GLAZE------------------------------ 3/4 c Seedless Raspberry Jam 2 tb Raspberry Liqueur Genoise: Preheat oven to 350°F. Generously butter and flour 2 15x10x1" jelly-roll pans. In a large mixing bowl beat eggs, 1 cup = 2 tb sugar and vanilla on high until mixture triples in volume and runs off beaters in thick ribbons, about 7 to 8 minutes. Add 1/4 of the flour at a time, sifting it evenly over the egg mixture and then folding it in with a large rubber spatula. Drizzle oil over top of egg mixture and fold in. Gently spread batter evenly in pans. Bake at 350°F for 20-25 minutes until cake is golden brown and springs back when gently touched in center. Cool in pans set on racks. Raspberry Puree: In a food processor, blend berries in several batches, pulsing on/off several times until berries are liquefied. Do not overprocess or seeds will be ground up and impossible to remove. Press puree through a fine sieve a little at a time, until all juice is extracted. Discard seeds. Measure 2 cups plus another seperate 3 tb puree. Cover and refrigerate and ramining puree to use another time. Raspberry Bavarian Creme: In a large bowl combine 2 cups raspberry puree and 1/2 cup sugar. Mix well to dissolve sugar. Set aside. In a small saucepan, sprinkle gelatin over cold water. Let soften 10 minutes. Add 3 tb rasberry puree. Stir over medium-low heat until gelatin dissolves. Stir into raspberry sugar mixture. In a chilled large mixing bowl beat cream to soft peaks. Fold into raspberry mixture. Assembly: Butter and sugar 10 6 ounce ramekins or molds that measure about 3" in diameter and 1 1/2" deep. Using a cookie cutter, cut cake into 20 rounds the same diameter as inside the rim of the rmaekins, about 2 3/4". Remove cake rounds from pan with a small spatula. Place 1 cake round in each ramekin. Reserve remaining cake rounds. Spoon Bavarian cream into ramekins, filling almost to top. Arrange remaining cake rounds atop Bavarian cram layer. Cover, and refrigerate overnight. Raspberry Glaze: In a small saucpan, combine raspberry jam and liqueur. Stir over medium heat until melted and smooth. Cool 5-10 minutes. To Serve: Dip molds briefly in hot water. Run knife around edge of molds to loosen. Unmold and arrange top side up on serving plates. Spoon warm raspberry glaze over top cake rounds. Refrigerate 15 minutes to set. If Desired serve with a custard sauce. Note: Pound cake cut in rounds 3/8" thick may be substituted for the geniose. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Tart Categories: Desserts, Fruits Yield: 8 servings -----------------------------------PASTRY----------------------------------- 2 c All-Purpose Flour 2/3 c Unsalted Butter, cut up 2 ts Sugar 1/4 c Milk 1/2 ts Salt 1 Egg Yolk --------------------------------APPLE FILING-------------------------------- 28 oz Golden Delicous Apples, 1 tb Lemon Juice Peeled, cored, and sliced 2 tb Sugar 1/4" thick (6 cups) 1 tb Sugar -------------------------------APRICOT GLAZE------------------------------- 1/3 c Apricot Jam 1 tb Apricot Brandy Pastry: In a food processor combine flour, 2 ts sugar and salt. Add butter and pulse with on/off turns until mixture resembles fine cornmeal. Ib a 1 cup measure, whisk milk and egg yolk until blended. With processor running, pour in egg mixture, processing until dough pulls away from sides of bowl and forms a ball. Form dough into a flat rectangular shape. Wrap in plastic wrap. Refrigerate for 20 minutes. Apple Filling: In a large bowl, toss sliced apples with lemon juice. Set aside. Assembly: Preheat oven to 425°F. On a heavily floured surface, roll out pastry to 16x12" rectangle. Arrange pastry flat on a large baking sheet. Overlap apple slices in 3 lengthwise rows atop pastry, leaving a 1" border of pastry on all sides. Fold edge of pastry up to, and slightly overlapping apples. Press together seams of pastry at corners to seal. Pinch together and cracks in pastry along edges to hold in juices. Sprinkle apples with 2 tb sugar. Bake at 425°F for 25-30 minutes until apples are tender and crust is browned. Remove from oven and dust with 1 tb sugar, then brush with warm glaze. Cool tart on baking sheet set on rack. Apricot Glaze: While tart is baking, in a small saucepan stir apricot jam and apricot brandy over medium heat until melted. Press through a sieve. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Karen's Chicken Pot Pie Categories: Poultry Yield: 6 servings -------------------------------PARSLEY PASTRY------------------------------- 2 c All-Purpose Flour 1/2 ts Salt 2 tb Fresh Parsley, finely 2/3 c Shortening Chopped 7 tb Ice Water -------------------------------STEWED CHICKEN------------------------------- 3 lb Frying Chicken, cut up 1 Bay Leaf 1/4 c Celery Leaves, chopped 1 ts Salt 3 tb Fresh Tarragon, chopped or 1/4 ts Pepper, freshly ground 1 tb Dried Tarragon --------------------------------CREAM SAUCE-------------------------------- 4 tb Unsalted Butter, or 1/3 c All-Purpose Flour Chicken Fat skimmed from 1/2 ts Salt Broth 1/4 ts Pepper 1 md Onion, chopped (1 cup) 1 c Heavy Cream or Milk -----------------------------VEGETABLE FILLING----------------------------- 1 c Cooked Carrots, diced 1 Egg Yolk, beaten with 1 c Cooked Peas 1 tb Water 1 c Cooked Potatoes, diced Parsley Pastry: In a large bowl combine 2 cups flour, parsley and 1/2 ts salt. With pastry blender or 2 knives, cut in shortening until mixture resembles peas. Add ice water, a tablespoon at a time, tossing with a fork until all is moistened. Gather dough into a ball. Form dough into a disc shape. Wrap in waxed paper and refrigerate at least 30 minutes. Stewed Chicken: In a 4 quart saucepan combine chicken, celery leaves, tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add cold water to cover. Bring to a boil over high heat. Reduce heat. Cover and simmer for 45 minutes to one hour until chicken is very tender. Remove chicken with tongs and cool. Strain broth and refrigerate. When chicken is cool enough to handle, discard skin and remove meat from bones. Cut meat in pieces. Wrap and refrigerate. Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into medium saucepan, or melt butter. Add onion and saute until transparent, 3-5 minutes. Stir in 1/3 cup flour, 1/2 ts salt and 1/4 ts pepper. Mix well. Typed for you by Katherine Smith, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 Source: Victoria Magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duckling with Star Fruit Sauce Categories: Poultry Yield: 4 servings -------------------------------ROAST DUCKLING------------------------------- 2 4 lb Domestic Ducklings, 1 sm Onion, chopped Thawed if frozen 1 Carrot, thinly sliced 1 ts Dried Thyme Leaves 1 sm Stalk Celery, chopped 1 ts Fresh Parsley, chopped Salt and Pepper 2 Bay Leaves ------------------------------STAR FRUIT SAUCE------------------------------ 1 c Dry White Wine 7 oz Star Fruit, pared, pureed, 1 c Medium Dry Sherry or Port And sieved (1/3 cup) 1/4 c Rice Vinegar Star Fruit for garnish 1 ts Tomato Paste Roast Duckling: Preheat oven to 375°F. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip od small knife. Arrrange ducklings on rack in large shallow roasting pan. Roast at 375°F for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180°F. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings warm. Source; Victoria Magazine, Jan. 1994 Typed for you by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Pecan Chicken Categories: Poultry Yield: 4 servings -------------------------------CHEESE SPREAD------------------------------- 3/4 c Pecans, chopped 2 tb Olive Oil 2 oz Creamy Goat Cheese 1 1/2 ts Lemon Juice 1 sm Clove Garlic, chopped Pepper -------------------------------ROAST CHICKEN------------------------------- 3 1/2 lb Whole Broiler/Fryer Chicken 2/3 c Dry White Wine 1 md Onion, sliced 2/3 c Chicken Broth 1 Lemon, sliced -----------------------------------GRAVY----------------------------------- 2/3 c Chicken Broth 1 tb Cold Water 1 tb Cornstarch Cheese Spread: In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process utnil mixture forms a paste. Roast Chicken: Preheat oven to 400°F. Carefully loosen skin on chicen breast by gently working fingers under the skin starting from both the neck and body cavity ends. Be careful not to pierce or tear the skin. Spread cheese mixture in an even layer in chicken breast underneath the skin. Pull skin back ove cheese layer and secure with wooden picks. Tie chicken legs together. Arrange chicken in a 13x9x2" baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400°F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180°F. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent overbrowning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices. Source: Victoria Magazine Jan. 1994 Typed for you by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Chicken with Prunes Categories: Poultry Yield: 4 servings -----------------------------MARINATED CHICKEN----------------------------- 3 1/2 lb Broiling Chicken, quartered 1/2 c Vegetable Oil 1 1/3 c Pitter Dried Prunes 2 tb Capers, drained 4 Cloves Garlic, sliced 2 ts Dried Mixed Herbs 2 tb Bred Wine Vinegar Salt and Pepper ----------------------------OVEN-BRAISED CHICKEN---------------------------- 1 1/4 c Dry White Wine 1 tb Turbinado Sugar ---------------------------------HERB SAUCE--------------------------------- 2/3 c Chicken broth 1 ts Lemon Juice 1 tb Cornstarch Italian Parsley 1 tb Cold Water Marinated Chicken: Arrange chicken, prunes, and sliced garlic in a large plastic bag set in a deep bowl. Set aside. In a medium bowl, whisk together wine vinegar, oil, cpaers, mixed herbs, and salt and pepper to taste. Pour over chicken. Seal bag, forcing as much marinade up around chicken as possible. Refrigerate overnight, turning bag occasionally. Oven Braised Chicken: Preheat oven to 350°F. Remove chicken from marinade, reserving marinade mixture. Par chicken dry with paper towels. Skim a little oil from marinade. Heat oil over medium heat in an ovenproof pot large enough to hold chicken in a single layer. Brown chicken starting skin side down in hot oil for 20 minutes, turning once. Pour reserved marinade with prunes and wine over chicken. Sprinkle with sugar. Bring to a boil. Cover and bake at 350°F for 45 minutes. Baste with pan juices. Bake, uncoveredm for 20 minutes until juices run clear when chicken is pierced with a fork. Remove chicken and prunes with slotted spoons, reserving pan juices. Keep chicken and prunes warm. Herb Sauce: Skim fat from pan juices. Measure 1 cup pan juices. Return to pot. Add broth. In a small bowl, mix cornstarch and cold water to a smooth paste. Stir into pot. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes. Stir in lemon juice and slt and pepper to taste. Spoon sauce over chicken. Garnish with parsley. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon-Ginger Cornish Hens Categories: Poultry Yield: 3 servings ---------------------------MARINATED CORNISH HENS--------------------------- 6 Lemons 1 Stalk Lemongrass, split 2 Inches Fresh Gingerroot, Lengthwise Chopped Salt and Pepper 1/2 c Honey 3 24 oz Cornish Hens, thawed 1/3 c Cooking Oil -------------------------------GLAZED ONIONS------------------------------- 1/3 c Packed Brown Sugar Lemon Slices 2 lb Onions, sliced Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6 lemons. In a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey and oil. Add lemongrass. Season to taste with salt and pepper. Split Cornish Hens in half lengthwise. Arrange in a single layer in a large plastic bag set in a shallow roasting pan. Pour marinade over hens. Tie bag tightly closed, pressing as much marinade as possible up around hens. Refrigerate 12 hours or overnight, turning bag once. Roasted Cornish Hens: Preheat oven to 375°F. Drain hens, reserving marinade. Discard lemongrass from marinade. Arrange hens skin side up in same baking pan. Pour half the marinade over hens. Bake at 375°F for 35 minutes. Baste hens with pan juices. Continue baking 25 minutes until juices run clear when thighs are pierced with a fork. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Apple Casserole Categories: Poultry, Casseroles Yield: 4 servings 2 tb Olive Oil 2 sm Cooking Apples, peeeled, 3 1/2 lb Broiling Chicken, quartered Cored, and thickly sliced 3 lb Mixed Root Vegetables, 2/3 c Dried Green Lentils Peeled and cut up 1 c Apple Juice 2 md Onions, peeled and cut in 1 1/4 c Chicken Broth Wedges Preheat oven to 375°F. Select at least a 6 quart ovenproof pot large enough in diameter to hold chicken in a single layer. Heat oil in pot over medium heat. Brown chicken in hot oil for 20 minutes, turning to brown both sides. Drain on paper towels. Add root vegetables and onion to hot oil in same pot. Saute for 4-5 minutes until vegetables begin to brown. Add apples, lentils, apple juice, and chicken broth. Mix well to cover lentils with liquid. Bring to a boil. Season to taste with salt and pepper. Add chicken, skin side up. Cover and bake at 375°F for 1 hour until juices run clear when chicken is pierces with a fork and lentils are tender. Note: To thicken pan juices, puree a few of the cooked vegetables with some of the pan juices in a blender. Stir back into remaining pan juices. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Pot Roast Categories: Meats Yield: 6 servings 1/2 ts Crushed red pepper 1 1/2 tbs sugar 4 Cl Garlic, crushed 1 ts Salt 1/2 ts Cumin 3 tb Poppy seeds 4 ts French mustard 1/2 c Vinegar 3/4 ts Tumeric 1/3 c Tomato puree 1 1/4 tsp ginger 3 Bay leaves 1 ts Rosemary 2 Cloves 1 ts Lemon pulp 2 Onions, chopped This is the ROAST WITH SOUL!!!! Place the crushed red pepper, garlic, cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2 pound beef roast in large bowl and pour blended herbs and spices over meat; let marinate for 6 hours. Heat oil in skillet; add cloves and bay leaves and fry themn for 4 minutes; add onions and fry until they are soft. Turn off heat and let oil become lukewarm. Add meat and simmer for about an hour. Then, pour on tomato puree and increase heat; cook until meat is tender. This is a great recipe to mix together and pour over a roast in a crock pot; let cook for about 8 hours on LOW. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deli Mustard Categories: Dressings Yield: 8 servings 5 tb Dry mustard 2 tb Dark brown sugar 1/4 c Mustard seeds 1 ts Salt 1/2 c Water 1/4 ts Each: ground ginger, 1 c Cider vinegar Allspice and cinnamon 1 lg Clove garlic, crushed 2 ts Honey (optional) In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard seeds and water; set aside. In second similar saucepan, combine vinegar, garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil, reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard mixture to simmer, and simmer, very gently, for 10 minutes. With rubber spatula, scrape into bowl and let stand for 2 hours. Scrape mustard into food processor; process to grainy puree. Add honey to taste and blend in processor. Scrape mustard into sterile jar; cover and allow to mellow overnight at room temperature. Store in refrigerator. Makes 1 cup. From Loren Martin, Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fennel Au Gratin with Citrus Crust Categories: Vegetables, Ethnic Yield: 4 servings 2 1/2 lb Tomatoes,ripe 2 1/16 lb Fennel (ca.4 ) 2 Cloves Garlic 2 oz Bread Crumbs 1 Branch Thyme 2 tb Parmesan cheese,grated 1 Branch Rosemary 1/2 Peel of Orange 1 Bayleaf 1/2 Peel of Lemon 1/2 c Vegetable broth 5 Leaves Lemonmelisse Salt, Pepper 5 tb Oliveoil 1. Dip the tomatoes shortly in boiling water and than peel and cut into quarters. 2. Peel garlic and cut into cubes and saute in 4 tablespoons oil; add tomatoes and the herbs; fill up with the broth and season with salt and pepper.Cover and simmer 15 minutes. 3. In the meantime bring a lot of saltwater to a boil, clean the fennels take off the green part and chop it finely. Cut the fennels lenghtwise in 1 cm thick slices and cook in the saltwater 5 minutes; remove with spoon and put into the tomato mix and cook all 15-20 minutes more. 4. Heat oven to 220 degrees Celsius. 5. Arrange the fennel slices in a gratin form, fish scale-like and pour over the tomatoesauce. 6. Mix the breadcrumbs with cheese, orange and lemon peel. 7. Mix fennel green with the lemon melisse and sprinkle that and the crumbs evenly over the vegetables. 8. Pour reminding oil overall and bake 10 -15 minutes until golden brown. Out of Die Actuelle magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Colourful Salad Plate Categories: Salads, Ethnic Yield: 4 servings 1 sm Iceberg Lettuce 3 1/2 oz Walnutmeat 8 oz Coctail Tomatoes 8 oz Edam Cheese,cut in sticks 1 bn Green Onions Dressing: 8 oz Green peas with pods 1 c Sour Cream 2 Peppers, yellow 1 tb Tomato Paste 1 cn Artichoke Hearts 1 tb Sherry 9 oz Apricots, canned Salt, pepper 1. Wash the lettuce, cut into quarters and then into strips. 2. Clean green onions under cold water and cut into rings. 3. Clean the pods and blanch them, shortly, in boiling water. 4. Clean peppers and cut into strips. 5. Drain the artichokes and apricots. 6. Put the lettuce, walnuts, artichokes, apricots, onions and the pods in a bowl and arrange the cheese sticks on top. 7. For the dressing mix sour cream, paste and sherry good, season with salt and pepper and pour over salad. Out of Feizeit Revue magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Dip #1 Categories: Appetizers, Dips Yield: 2 cups 1 c Cooked Black Beans 1/2 ts Coriander 1/4 c Minced Carrot 1/4 ts Salt 1/4 c Minced Celery 1/4 c Sour Cream 1 ts Garlic Salt 1 tb Chopped Fresh Cilantro 1 ts Oregano Cilantro for Garnish 1 ts Cumin In a large bowl, coarsley mash half the beans with a fork. Add remaining whole beans and all the other ingredients, mixing well. Cover,and chill 20 minutes. Garnish with fresh cilantro. Source: Seventeen Magazine, March 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot-Carrot Muffins Categories: Muffins, Fruits Yield: 12 muffins 1 c All-Purpose Flour 3/4 c Milk 1/2 c Whole Wheat Flour 3 tb Avocado Oil 1 tb Baking Powder 1 c Carrots, coarsley grated 1/4 ts Salt 3/4 c Dried Apricots, chopped or 1/2 c Sugar 3/4 c Whole Raisins 2 Eggs 1/2 c Walnuts, coarsley chopped In a large bowl mix flour, baking powder and salt. In another bowl whisk sugar and eggs. Whisk in milk and oil. Mix in carrots, apricots, and nuts. Add to flour mixture. Mix until just blended. Spoon into 12 2 3/4" muffin tin cups greased with additional avocado oil. Bake in a 375o oven for about 20 minutes, until just springy to the touch. Serve warm. Source: Calavo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese-Style Broiled Chicken Breasts Categories: Poultry, Ethnic Yield: 4 servings 2 lb Chicken Breasts, boned with 1 tb Sesame or Olive Oil Wings attached 1 ts Red Wine Vinegar Salt and pepper 1 ts Garlic, finely minced 2 tb Soy Sauce 1/4 ts Red Pepper Flakes 2 tb Maple Syrup Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple syrup, oil, vinegar, garlic and pepper flakes in a dish large enough to hold the breasts in 1 layer. Blend well. Add the chicken breast halves and coat them with the marinade. Arrange them skin side up in the dish and cover them with plastic wrap. Let stand 15 minutes, or until ready to cook. Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts skin side down in 1 layer in a baking dish. Place the chicken under the broiler about 6: from the heat. Leave the door partly open. Cook about 5 minutes and turn the pieces. Cook skin side up for about 2 minutes. Shift the pan to the lower rack so that the pieces are about 12" from the heat. Continue broiling skin side up with the broiler door partly open about 5 minutes longer. Turn the pieces skin side down and broil 5 minutes longer on the bottom rack. Turn the pieces skin side up and pour the remaining marinade over all. Place the chicken about 6" from the heat and broil about 2 minutes. (If you barbecue, cook the chicken on the hot grill, covered. The cooking time is the same.) Source: Cuisine Rapide, by Pierre Franey and Bryan Miller. Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Pink Lemonade Sundae Pie Categories: Desserts, Pies Yield: 1 pie ------------------------------FROM LOIS FLACK------------------------------ -------------------------CYBEREALM BBS(315)786-1120------------------------- 1 9-inch pie shell or graham 1/2 c Bottled lemon juice -cracker crust 6 To 8 drops red food coloring 1 pk 3-oz cream cheese, softened 2 c 1 pint Whipping cream, 1 cn Sweetened condensed milk- -whipped -(NOT evaporate milk) In a large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in bottled lemon juice and food coloring. Fold in whipped cream. Pour into prepared pie shell. Freeze or chill 6 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. - Freeze leftovers. - Makes one 9-inch pie. Source: "Family" magazine. Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zupa Kartoflana - Polish Potato Soup Categories: Ethnic, Soups/stews Yield: 1 pot 3 md Potatoes, sliced 2 qt Water 2 Stalks celery 3 tb Butter 1 lg Onion, sliced thin 1 tb Flour 2 Carrots 1 c Top milk 1 Sprig parsley Salt to taste Cover vegetables with water, add seasoning and cook until well done. Force through sieve. Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended. Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick. Add to strained vegetables and let simmer until smooth and thickened. Sprinkle with chopped parsley and serve with egg barley. Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kiszka - Polish Kiska Categories: Ethnic Yield: 4 lbs kiska 3 lb Pork steak 1/2 ts Rubbed marjoram 2 lb Coarse buckwheat grits Salt and pepper Chop meat into coarse bits. Cover with water and boil until tender. Add salt, pepper and marjoram. Wash the buckwheat grits, cover with the liquid from the cooked meat, and steam in a double boiler for 1/2 hour. Combine the two mixtures. If you have sausage casings, stuff the mixture into the casings. It will keep very well in a mold in the refrigerator. Heat before serving. Source: Treasured Polish recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kielbasa- Polish Sausage Categories: Ethnic, Meats Yield: 2 pounds 1 1/2 lb Pork loin or butt 1 Bud of garlic 1/2 lb Veal 1 ts Whole mustard seed Salt and pepper 3 tb Water Remove meat from bones, cut into small pieces and run through a coarse knife of a food grinder. Add 3 tablespoons of water, pound the garlic, and add the seasoning. Mix very thoroughly and stuff the casings. The sausage is then ready for smoking. If you don't have those facilities, you can boil it for 30 minutes in rapidly boiling water, or you can place the sausage in a baking dish, cover with cold water, and bake in a 350F oven until the water is absorbed. Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kapusta Z Wieprzowina - Polish Sauerkraut with Pork Categories: Ethnic, Meats Yield: 6 servings 4 Pigs feet 4 Whole peppers 3 lb Neck bones or ... 1/2 ts Celery seed ..3 lbs spare ribs 1 qt Sauerkraut 1 lg Onion 1/2 ts Caraway seed 1 Bud garlic 1/2 Minced apple 4 Whole allspice 3 tb Barley 1 Bay leaf Salt and pepper Split and chop the meat. Brown in lard and add the onion quarters, garlic, allspice, bay leaf, whole peppers, and celery seed. Season to taste. Cover meat with boiling water and cook until meat is half done. Remove a cup of the liquid for gravy. Add sauerkraut, caraway seeds, apple and barley and cook until meat is tender. Serve raw potato dumplings and gravy. Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bigos Categories: Ethnic Yield: 8 servings 1/2 lb Each of pork, veal, lamb & 1/2 lb Polish sausage cut in small .beef .pieces 1/2 lb Venison (optional) 1 qt Sauerkraut 1 lg Onion, chopped Water or vegetable stock 1/2 lb Mushrooms, cooked Salt and pepper to taste 1/4 lb Bacon Wash sauerkraut and cook until tender. Cut bacon and fry. Add onion and meat and fry until meat is slightly brown. Add water or vegetable stock and cook until meat is tender. Add Polish sausage and sauerkraut and boil until the flavors blend. Season to taste. ====================================================================== = "A little history: Every ancient Polish manor has its own cookery book, the growth of centuries, carefully bound, exquisitely-penned recipes, yellow with age. Amoung those recipes we should not fail to find one for Bigos, a most delectable dish served at every hunting party. In Pan Tadeusz, Mickiewicz said, "There has been a bearhunt. The bear is killed, a great fire is made and while the Bigos is warming in a mighty pot, the hungry hunters drink crystal clear, goldenflecked wodka from Gdansk." Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kapusta Z Jablkamy -- Polish Cabbages with Apples Categories: Vegetables, Ethnic Yield: 6 servings 1 md Head of cabbage 1 ts Sugar 1 tb Salt 1 tb Butter or.. 3 Or 4 green apples 3 sl Crisp bacon 2 Tomatoes (optional) 2 Sliced onions Shred cabbage. Cover cabbage and onion with boiling water. Let stand 10 minutes. Place butter or broken bacon slices in the bottom of a kettle. Add drained cabbage with onion, apples and tomatoes. Remove seeds from tomatoes first. Seed will give a bitter taste to the cabbage. Add sugar and simmer until tender, about 20 minutes. Salt while cooking. Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salata Laktuka - Polish Wilted Leaf Lettuce Salad Categories: Ethnic, Salads, Vegetables Yield: 4 servings Leaf lettuce 1/4 c Vinegar 4 sl Bacon, diced 1 ts Shallots or onions, chopped 1/4 c Water 3 tb Sugar Salt and pepper Wash lettuce thoroughly, dry and cut coarsely. Add shallots or onions, sugar, salt and pepper. Fry bacon until golden brown. Dice it and add to the lettuce. Into 2 Tb hot bacon fat, add the vinegar and water and bring to a boil. Pour over lettuce, mix and serve. Source; Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chickenlegs with Mango Chutney & Carott-Rice Categories: Ethnic Yield: 2 servings 18 oz Chickenlegs,allready cooked 1 tb Catsup Chutney: Pepper 1 Mango, fresh or 1/2 ts Coriander 1/3 oz Mango ,canned 1/2 ts Kurcuma 1 Onion Rice: 1 Piece of fresh Ingwer 5 oz Rice 1 tb Oil 3 tb Coconut, shredded 2 oz Raisins 3 1/2 oz Carotts 1 tb Sugar 1/3 oz Butter 3 tb Vinegar 2 tb Sugar 1. Bake the precooked chickenlegs in 200 C oven untill they are brown. 2. Peel the mango, remove stone and cut into small cubes. 3. Peel and chop onion finely. 4. Peel and chop ingwer finely. 5. Heat the oil and saute the onion; add the mango and ingwer.Saute a minute more.Add the rest and let it simmer 30 minutes. Let it cool and season as hot as you like. 6. Simmer the rice in saltwater until done; keep warm 7. Put the coconut into a dry skillet and brown it. 8. Peel the carotts and cut into fine strips or grate them. 9. Heat the butter in skilett and fry the carotts shortly; add sugar and heat until sugar has become caramel. Stir all the time. 10.Add carotts and the coconut to the rice, mix and serve with the cold chicken and the cold mango. Good for hot summerdays. Out of "Freizeit revue" magazine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot & Spicy Chicken Nuggets Categories: Misc., Poultry Yield: 3 dozen 8 oz PHILADELPHIA Brand soft 1/2 ts Onion powder Cream Cheese 1/2 ts Garlic powder 1/2 c Salsa 3/8 ts Cayenne pepper 2 tb Milk 2 pk [10.5 oz] frozen chicken 1/2 ts Cumin [ground] Nuggets 1) Stir together all of the ingredients except the chicken nuggets in a small bowl, until well blended... then chill... 2) Prepare the chicken nuggets according to the package directions... 3) Serve with the dip... This creamy salsa dip is a natural accompaniment for popular chicken nuggets... From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred Goslin on Cyberealm Bbs... Home of KookNet at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizza Rolls Categories: Misc. Yield: 12 servings 1 lb Frozen italian bread dough .part-skimmed Mozzarella [thawed] Cheese 8 oz PHILADELPHIA Brand soft 3/4 c Pepperoni [chopped] Cream Cheese with herb 1/3 c Green pepper [finley chopped & garlic 1 tb Olive oil 1 1/2 c KRAFT shredded low moisture 1/2 ts Italian seasoning 1) Roll the dough to 15"x20" rectangleon a floured surface... Spread the cream cheese over the dough to within 1" of the edges... 2) Sprinkle the mozzarella cheese, pepperoni, and the peppers over the cream cheese and roll the dough from the LONG sides, pressing the edges together to seal... Brush the top and sides with the olive oil and sprinkle with the italian seasoning... 3) Cover and let rise in a warm place for 1 hour... and preheat your oven to 350°... 4) Bake 30 to 35 min or until golden brown... Slice and serve... From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred Goslin on Cyberealm Bbs, home of KookNet at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carmel Pecan Sticky Buns Categories: Breads Yield: 2 dozen 8 oz PHILADELPHIA Brand Cream 1 ts Cinnamon [ground] Cheese [cubed] 1 c Pecan halves [may be coarsly 3/4 c Cold water Chopped if desired] 1 pk [16 oz] hot roll mix 3/4 c Brown sugar 1 Egg 1/2 c Light corn syrup 1/3 c Granulated sugar 1/4 c Butter [melted] ----------------------------PREHEAT OVEN TO 350---------------------------- 1) Stirr together 6 oz of cream cheese and the cold water in a small sauce pan cooking over low heat until the mixture is at 115° to 120°, stirring occasionally... 2) Stir together the roll mix and yeast packet in a large bowl, then add the cream cheese mixture and the egg mixing until the dough pulls away from the sides of the bowl... 3) Knead the dough on a slightly floured surface for 5 min... or until smooth and elastic... Cover and let rise in a warm place for 20 min... 4) While the dough is rising, beat the remaining cream cheese, sugar, & cinnamon in a small bowl with an elec. mixer until well blended... 5) Roll out the dough to 18"x12" rectangle and spread the cream cheese mixture over the dough to within 1" from the edges... Roll up from the long side, sealing the edges and cut into 24 3/4" slices 6) Stir together the remaining ingredients in a small bowl and spoon 2 teaspoons full into bottoms of greased cups of muffin pan... 7) Place dough, cut side up, in cups cover and let rise in warm place for 30 min... 8) Bake 20 to 25 min or until golden brown... Invert onto serving platter immediately... From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Herb Schnitzel Categories: Meats, Ethnic, Low-cal Yield: 4 servings 1 bn Herbs, mixed 2 tb Wine Vinegar 1 sm Read Onion 4 tb Oliveoil 2 sl White Bread 17 2/3 oz Chickenbreast Filets 2 tb Lemonjuice Salt, Pepper 1. Wash the herbs and chop the leaves finely.(parsley,basil,mint,for example ) 2. Chop the onion finely and mix with herbs, lemonjuice, vinegar and oil together. 3. Slice the filets into thin slices and ,between two sheets of waxpaper, pound flat lightly. 4. Salt and pepper to taste. 5. On a preheated grill, grill each side for 1 1/2 minutes. 6. Arrange on plate and pour the herbmix over all. 7. Serve with a good red wine. Out of "Die Actuelle"magazine Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filled Mini Cucumbers Categories: Vegetables, Ethnic Yield: 4 servings 3 1/2 oz Corn,Fresh 6 oz Edamer Cheese 1 ts Instant Broth 1 tb Parsley, chopped finely 5 oz Bacon 1 Egg 2 Onions Salt, Pepper 8 Mini Cucumbers 2 tb Sweet Cream 1. Cook the fresh corn in the broth untill done,take of the cobs. 2. Cube the bacon and with the onion saute untill glassy, cool. 3. Wash mini cucumbers and cut off the ends, cut off a small lid and with a teaspoon scoop out the insides. Cube the lid and the insides small. 4. Drain the corn, save the broth, and mix together with the cheese, herbs,egg and seasons. 5. Fill the cucumbers and put into a ovenproof form;arrange what does not fit into cucumbers between them in the form. 6. Mix the broth with the cream and pour over cucumbers. 7. Cover and bake in 200C for 30 minutes. 8. Serve with parsley potatoes. Out of "Die Actuelle" mgazine Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Spiced Iced Tea Categories: Beverages Yield: 2 quarts -------------------------COOLERS FROM CHEF FREDDY'S------------------------- 2 md Sweettart apples 6 Teabags of orange peako tea 3/4 tb Cinnamon Water 1 1/2 tb Sugar Ice This recipe is written for the "Mr. Coffee" "Ice Tea Pot" and it works well. For those of you that don't have one, you may have to adapt this recipe for use with other machines... or your own proceedures for making iced tea... CF 1) Slice the apples into thin slices and remove the cores and seeds... place ½ of the slices in the steeping pot... 2) Mix the cinnamon and the sugar until it is uniform in color... then sprinkle it over the apple slices in the steeping pot... 3) Follow the directions to make Iced tea that came with the machine... add the teabags to the steeping pot on top of the apples... Add the remaining apple slices to the pitcher on top of the ice... assemble the machine and the pitcher and turn it on... 4) add the apple slices from the steeping pot to the pitcher when the tea is done along with more ice to fill the pitcher... stir vigorously and serve... From Fred Goslin on Cyberealm Bbs and KookNet in Watertown NY Phn. (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Eggplant Dip Categories: Dips, Appetizers, Vegetables, Vegetarian Yield: 8 servings 1 1/2 lb Eggplant, halved lengthwise 1 pn Dried Thyme Leaves, crumbled 2 Plum Tomatoes, halved 2 tb Olive Oil 1 sm Onion, quartered Fresh Parsley, minced 4 lg Cloves Garlic, unpeeled Toasted Pita Bread Triangles 1 Sprig Fresh Thyme, or Preheat oven to 400°F. Place eggplant, skin side up, in a large roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil evenly over wegetables. Bake until eggplant is very tender when pierced with a knife, about 50 minutes. Cool vegetables slightly. Peel eggplant and garlic. Transfer eggplant pulp, garlic, tomatoes, onion and any liquid in bottom of pan to the work bowl of a food processor. Add thyme leaves, discarding stem. Puree until smooth. Transfer to a bowl and season with salt and pepper. (Can be prepared 1 day ahead; refrigerate.) Garnish with parsley and serve dip at room temperature with pita bread triangles. Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Fondue From Katherine Smith Categories: Appetizers, Dips Yield: 4 servings 1 Clove Garlic, halved 2 ts Cornstarch 1 c Chicken Broth 1 ds White Pepper 1 ts Lemon Juice 1 pn Nutmeg, grated 2 c Gruyere Cheese, grated 1/2 Loaf of Favorite Bread 2 c Cheddar Cheese, grated 2 Apples, sliced Rub inside of fondue pot with cut garlic clove. Place pot on stove, pour in chicken broth and lemon juice, and cook iver medium heat unol bubbly. Turn heat to low, and gradually stir in cheeses with a wooden spoon. Blend in cornstarch, and continue to cook, stirring constantly. In about 2-3 minutes, mixture ahould be thick and smooth (do not allow fondue to boil.) Season with salt and pepper and nutmeg. Place fondue pot on it's stand at the table, without the burner. Serve with bread cubes and apple slices. Source: Seventeen Magazine, February 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Bean Dip Categories: Dips, Appetizers Yield: 2 cups 1 lg Clove Garlic, peeled and 4 ts Lime Juice Chopped 1/4 ts Ground Cumin 1 md Jalapeno Pepper, seeded and 1/4 ts Salt Coarsley chopped 1/8 ts Cayenne Pepper 30 oz Can White Kidney Beans, 1 md Tomato, seeded and finely Drained, rinsed and drained Chopped 3/4 c Plain Low-Fat Yogurt 2 ts Parsley, finely chopped Put the garlic and jalapeno in a food processor and chop very finely. Add the beans and process to a paste; scrape down the sides of the processor bowl. Add the yogurt, lime juice, cumin, salt and cayenne pepper. Process until smooth. Transfer to a bowl and stir in most of the tomato and parsley, saving a little to garnish the top. The dip can be covered and refrigerated at this point. Heat in a double boiler or in a water bath on top of the stove. Serve dip warm, garnished with a little tomato and parsley. Serve with vegetables or tortilla chips. Source: San Francisco Examiner Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Kebabs with Yogurt Dip Categories: Appetizers, Dips, Fruits Yield: 4 servings 3/4 c Plain Yogurt 1 c Pineapple Cubes 2 tb Confectioner's Sugar 3/4 c Strawberries 1 tb Lemon Juice 1 Orange, peeled and sectioned 1 tb Seedless Grapes 1/2 c Fresh Blueberries To prepeare fruit dip, put yogurt, confectioner's sugar and lemon juice in a small mixing bowl. Blend ingredients with a mixing spoon until mixture is smooth. Chill until serving time. Pierce fruit onto wooden skewers, alternating types of fruit for a colourful mix. Spoon dip into a serving platter bowl and place at center of serving platter, then arrange skewers around bowl. Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Emerald Dip and Shamrock Shrimp Categories: Appetizers, Dips, Fish/sea Yield: 8 servings ------------------------------------DIP------------------------------------ 1 lb Spinach, stems removed, or 1/2 c Nonfat Sour Cream 10 oz Package Spinach 1/4 c Nonfat Mayonnaise Dressing 2 Green Onions and Tops, 1 ts Anchovy Paste Sliced 1/8 ts Ground Nutmeg 1/2 c Packed Parsley Sprigs 1/8 ts Salt 1/2 ts Dried Dill Weel 1 pn Ground White Pepper 1/2 c Plain Nonfat Yogurt 3 tb Fresh Lemon Juice -----------------------------------SHRIMP----------------------------------- 1 c Parsley Sprigs 1/8 ts Cinnamon 1 c Water 1/8 ts Salt 2 tb Fresh Lemon Juice 1 lb Large Shrimp, in shells 1 Clove Garlic, halved Vegetable Cooking Spray 1 ts Dried Tarragon Leaves ----------------------------------CRUDITES---------------------------------- 2 c Broccoli Florets Rings or strips 4 oz Snow Peas 1 md Zucchini, cut into spears or 2 Green Peppers, cut into Sliced Dip: In a large pot, place spinach with water that clings from washing. Cook covered over mdium heat until completely wilted, about 5-7 minutes. Drain and rinse immediately under cold water. Place spinach in strainer and press to extract as much liquid as possible. In a food processor, place spinach with green onions, parsley and dill weed; process to puree. Add remaining dip ingredients except lemon juice; process until smooth. Stir in lemon juice to taste. Refrigerate until ready to serve. Shrimp: In a blender, process all ingredients except shrimp and cooking spray until smooth. Let mixture stand in blender contantainer 5 minutes, or until green part rises to top, leaving water below.Shell shrimp, leaving tails intact if desired. In a baking dish, arrange shrimp in a single layer; spray ightly with cooking spray, tossing to coat. Spoon parsley mixture evenly over shrimp, discarding water at bottom of container. Turn shrimp to coat with parsley mixture. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add 1/4 of the shrimp and saute, turning over once, just until opaque in center, 1-2 minutes. (Be careful not to overcook.) Remove shrimp to plate. Wipe out skillet and repeat with remaining shrimp in three batches. Serve shrimp warm, room temperature or cold; refrigerate if not serving within one hour. Serve shrimp and dip with crudites arranged on a platter. Per Serving: Shrimp: Calories: 85, Protein: 13g, Fat: 1g, Cholesterol: 90mg, Fiber: 2g, Sodium: 133mg. Dip: Calories: 45, Protein: 3g, Carbohydrate: 8g, Fat: .5g, Cholesterol: 5mg, Fiber: 1g, Sodium: 207mg. Source: Medford Mail Tribune, March 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fishrolls with Peppers Categories: Fish/sea, Ethnic Yield: 4 servings 10 Pearlonions 8 Fishfilets 6 oz Butter 4 sm Peppers, green, red,yellow 5 tb Sherry 2 sl White Bread 1 bn Parsley 1 Clove Garlic 2 tb Mustard, spicy 1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the sherry and season with salt and pepper to taste, and let it simmer for another 5 minutes. 2. Knead the rest of the butter with the finely chopped parsley and the mustard together. 3. Half the fishfilets lenghtwise and spread the mustard-butter-herb mix over them. Roll them up in little rolls. 4. Wash the peppers and cut in halfs and clean out the insides. 5. Put the onioncubes evenly in each pepperhalf and carefully set two fishrolls in each pepper. 6. Cut aluminum foil into sqares, big enough for the pepperhalfs, put a pepper on each and fold over and twist to close tightly. 7. Put on a hot grill for 20 minutes. 8. Toast the bread golden brown and rub it with the peeled garlic. Cut bread into little squares and put over the ready grilled peppers and serve. Out of "Die Actuelle" magazine Translated by Brigitte Sealing. Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Turkeyspears with 3 Sauces Categories: Low-cal, Meats Yield: 4 servings 18 oz Turkeybreast Filets Sauce 2: 3 Limes --------- 3 1/2 oz Mild Pepperoni,sliced 3 1/2 oz Blue Cheese, crumbled 2 Corn Cobs 3 1/2 oz Yogurt 2 tb Oil Pepper 1/2 tb Chilipowder Sauce 3: Sauce 1: --------- ---------- 3 1/2 oz Sweet Cream 1 3/4 oz Sweet Cream, 1 3/4 oz Cranberries, jellied,mashed 1 Banana, soft, mashed Horseradish to taste Curry, salt, pepper Mix the juice from one lime with the oil and the chilipowder together. Cut the turkeyfilets into cubes. Slice the limes into thin slices. Cut each corncob in half. Take all and put on long scewers and spread with the oilmix and grill for about 10-15 minutes. For the sauces mix all the ingridients together and put in bowls and serve with turkey. Out of "die Actuelle" magazine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Turkeylegs Categories: Ethnic, Meats Yield: 6 servings 4 Turkeylegs 1 Clove Garlic 18 oz Peaches 1 tb Honey 4 tb Peanutbutter,soft 1 Ingwer, walnut size 2 tb Coconut, grated Chilipowder Puree the peaches in blender. Smash the garlic; add to it. Chop the ingwer very fine; add to it and the honey and coconut. Mix all together and marinade the turkey legs in it, let stand in the fridge for, at least, 5 hours. Grill for 60 minutes and spread with the marinade often and turn often. Out of "Die Actuelle" magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New Mexico Green Sauce Categories: Sauces, Vegetables Yield: 4 servings 1 ea Onion; Large, Finely Chopped 2 tb Vegetable Oil 4 ea Poblano Chiles; * 1/2 c Whipping Cream 1 ea Jalapeno Chile; ** 1/4 ts Salt 1 ea Clove Garlic; Finely Chopped * Poblano chiles should be roasted, peeled, seeded, and finely chopped. There should be about 1/2 cup. ** Jalepeno Chile should be seeded and finely chopped. Cook onion, chilies, and garlic in oil over medium heat, stirring occasionally, until onion is tender, about 8 minutes. Stir in whipping cream and salt. Makes about 1 1/3 cups sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Citrus Barbecue Sauce Categories: Sauces, Vegetables, Fruits, Mexican Yield: 5 servings 1 ea Onion; Large, Finely Chopped 1/2 c Lime Juice 1 tb Ground Red Chiles 2 tb Sugar 1/4 ts Ground Red Pepper 2 tb Lemon Juice 1 ea Ancho Chile; * 1 tb Fresh Cilantro; Snipped 1 tb Vegetable Oil 1 ts Salt 1 c Orange Juice * Ancho chile should be seeded and finely chopped. Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plum Barbecue Sauce Categories: Fruits, Sauces, Mexican Yield: 4 servings 1/4 c Onion; Chopped, 1 small 2 ts Mustard; Dijon-style 1/4 c Butter Or Margarine 16 1/2 oz Purple Plums; 1 cn, * 1/4 c Chile Sauce 6 oz Frozen Lemonade; Thawed,1 cn * Plums should be drained, pitted and finely chopped. Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Texas Barbecue Sauce Categories: Sauces, Fruits, Vegetables, Mexican Yield: 10 servings 1 c Catsup 1 1/2 c Onion; Chopped, 3 Medium 1/2 c Brown Sugar; Firmly Packed 2 ea Jalapeno Chiles; * 1/4 c Lime Juice 2 ea Cloves Garlic;Finely Chopped 2 tb Ground Red Chiles; To Taste 12 oz Tomato Paste; 1 cn 1 tb Vegetable Oil 12 oz Beer; Any Brand 1 tb Worcestershire Sauce * Jalapeno chiles should be seeded and finely chopped. Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. Makes about 5 cups of sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baja Seafood Stew Categories: Soups/stews, Fish/sea, Vegetables Yield: 6 servings 1/2 c Onion; Chopped, 1 Medium 1 ts Basil Leaves; Dried 1/2 c Green Chiles; Chopped 1 ts Salt 2 ea Cloves Garlic;Finely Chopped 1/2 ts Pepper 1/4 c Olive Oil 1/2 ts Oregano Leaves; Dried 2 c White Wine; Dry 28 oz Italian Plum Tomatoes; * 1 tb Orange Peel; Grated 24 ea Soft-shell Clams; Scrubbed 1 1/2 c Orange Juice 1 1/2 lb Shrimp; Raw, Shelled, Med. 1 tb Sugar 1 lb Fish; ** 1 tb Cilantro; Fresh, Snipped 6 oz Crabmeat; Frozen, *** * Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half. ** The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that are cut into 1-inch pieces. *** Crabmeat should be thawed, drained and cartilage removed. Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Vegetable Kabobs Categories: Vegetables Yield: 4 servings 1/2 c Low Cal. Italian Salad 1 1/2 in. Pieces Dressing 8 sm Boiling Onions 1 ts Dried Basil 8 Cherry Tomatoes 1 tb Minced Fresh Parsley 8 md Size Mushrooms 1 md Size Yellow Squash 2 c Hot Cooked Brown Rice (About 1 Lb.) Cut Into Combine Salad Dressing, Basil & Parsley; Cover & Chill. Alternate Squash, Onions, Tomatoes & Mushrooms On 8 Skewers. Grill Kabobs Over Medium Coals 15 Min. OR Until Vegetable Are Tender, Turning & Basting With Dressing Mixture Frequently. 163 Cal. Per 2 Kabobs & 1/2 C. Rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bananas Flambe #2 Categories: Desserts Yield: 4 servings 8 Medium sized Ripe Bananas 1/3 c Orange Juice 1/4 c Butter 4 tb White Rum or Heated Brandy 1/3 c Apricot Jam In a large frypan, melt butter over medium heat. Add bananas and cook for 3 ~ 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more until just tender. Transfer bananas to a dish. Add apricot jam and orange juice to frypan; bring to boil and cook about 2 minutes until sauce thickens; return bananas to dish. Add rum or brandy; light with a match and flame. Serve immediately, accompanied with ice cream or a dollop of whipped cream. Serves 4. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Broccoli and Tomato Salad Categories: Salads, Vegetables Yield: 4 servings 1 lb Broccoli 3/4 c Black olives, pitted, drain 1/4 lb Mushrooms, fresh 1 c Tomatoes, cherry ----------------------------------DRESSING---------------------------------- 1/3 c Olive oil 1 Onion, green, minced 1 tb Vinegar, white wine 1 Garlic, clove, minced 1 tb Lemon juice 1/2 ts Salt 2 tb Parsley, fresh chopped 1/4 ts Pepper, freshly ground PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. 2. Drop broccoli flowerets into boiling salt water for 1 min. or just until they turn bright green; drain. 3. Trim mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl. Whisk until blended. 6. Pour dressing over vegetable mixture. 7. Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Verdura Mista (Mixed Vegetablse) Categories: Italian, Vegetables Yield: 8 servings 1 bn Broccoli 2 c Chopped tomatoes, fresh 1 Head cauliflower, If possible (drain canned) Cut into flowerets 22 Black olives (about) 3 Potatoes, peeled and Hot pepper flakes to Sliced 1/4 inch thick Taste (Optional) 3 tb Olive oil 1 tb Dried oregano 1 tb Safflower oil Salt and freshly ground 3 Cloves garlic, finely Black pepper to taste Chopped 1 tb Olive oil Skin broccoli stems and quarter them lengthwise. Cut flowerets into large pieces. Blanch broccoli, cauliflower, and potatoes in boiling water then drain. Heat the oils in a medium skillet and add one third the chopped garlic. When garlic begins to color, add tomatoes and simmer, covered, for 5 minutes. Place the blanched vegetables in a large, shallow baking dish, add the rest of the ingredients, including the remaining chopped garlic. Toss lightly, then spread the tomatoes on the surface. Cover and bake in a preheated 500 F oven until vegetables are cooked, about 20 minutes. Do not overcook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Vegetables Categories: Italian, Rice/grains, Salads Yield: 2 servings 3/4 c Rice 1/4 ts Pepper 1/4 ts Salt 1/4 ts Turmeric 2 c Water 1/4 lb Spinach 6 tb Oil 1/2 c Sliced green onion 2 tb White wine vinegar 4 Crumbled slices crisp 2 tb Soy sauce Bacon Simmer rice, covered, in salted water until rice is done. Drain. Combine oil, vinegar, soy, pepper, turmeric. Stir into the still warm rice. TEAR the spinach into small pieces. Toss spinach, onion and bacon into the rice. Eat it as a cold salad, or warm as a side dish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coquilles Saint-Jacques Sautees a la Provencale Categories: Italian, Fish/sea Yield: 4 servings 1 lb Or about 2 c. scallops (preferably a no-stick Cut into 1/2 inch pieces Pan) Lemon juice, salt, and 2 tb Minced shallots or Pepper Scallions 1/2 c Flour 1 Clove garlic, mashed Olive oil or cooking oil 2 tb Butter A 10 inch frying pan 2 tb Minced fresh parsley Dry the scallops in paper towels, then place on a large sheet of waxed paper. Sprinkle with drops of lemon juice, then with salt and pepper. The moment before sauteing, dredge with flour and shake in a sieve to dislodge excess flour. Film the frying pan with a 1/16-inch layer of oil. When almost smoking, add the scallops. Toss for 4 to 5 minutes until scallops are lightly browned. Then toss for a moment with the shallots or scallions, and garlic; finally toss with the butter and parsley and serve. Suggested accompaniments: If the scallops are a first course, accompany with French bread. For a main course, accompany with broiled tomatoes and green beans. Notes: Sauteed scallops should be crisp light brown outside and moistly tender inside. Keys to success are: have your sauteing oil very hot before the scallops go in, and have no more than one layer of scallops in the pan. Otherwise the scallops will steam, exude moisture, and will not brown. You may find, in using frozen scallops, that they will start out nicely, then suddenly release juices in the pan; to avoid this, blanch them before cooking by dropping them in a large pan of rapidly boiling water and bringing them quickly back to the boil, then drain immediately, dry them, and proceed with the recipe. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Stuffed Shells Categories: Italian, Vegetarian Yield: 8 servings 2 tb Vegetable oil Salt and pepper to taste 1 sm Onion, diced 12 oz Pkg. jumbo macaroni shells 28 oz Can tomatoes 20 oz Frozen creamed spinach in 6 oz Can tomato paste Boiling bags 2 ts Brown sugar 15 oz Container ricotta cheese 1 1/2 ts Oregano leaves 8 oz Shredded mozzarella cheese In a large saucepan over medium heat, heat oil and cook onion until tender, stirring often. Add tomatoes(chopped or squished with your hands) with their liquid, tomato paste, brown sugar, oregano (oops I just realised I forgot-1 clove garlic, minced), garlic, 1 1/2 t. salt and 1/4 t. pepper (or to taste). Heat to boiling; then reduce heat to low, cover and simmer for 20 minutes. Meanwhile, prepare macaroni shells as label directs; pour into collander and cool slightly. Prepare spinach as label directs, pour into bowl and cool (again) slightly. Stir in ricotta and mozzarella (I also add 1/4 c. parmagian), 1 t. salt and 1/4 t. pepper. Fill each cooked shell with about 1 T. cheese mixture. Preheat oven to 350. Spoon sauce evenly into 14"X10" (or 13"X9") roasting pan, arrange filled shells in sauce. Cover roasting pan with foil and bake 30 minutes or until hot and bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yellow and Red Bell Peppers Filled with Tuna And Capers Categories: Italian, Fish/sea, Appetizers Yield: 16 servings 10 Yellow bell peppers, cut Ground pepper Lengthwise into thirds 3 cn Albacore tuna packed in 10 Red bell peppers, cut Water, drained Lengthwise into thirds 1/2 c Chopped fresh parsley 1 c Plus 5 tb Drained capers 2 tb Olive oil Fresh parsley sprigs 5 tb Fresh lemon juice Imported black olives 5 Garlic cloves, pressed (such as Kalamata or Salt and freshly Nicoise) Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork. Mix in enough reserved marinade to season to taste. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up. Arrange seam side down on serving platter. Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and olives before serving. 16 appetizer servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant in a Carriage (Melanzane In Carrozza) Categories: Italian, Vegetarian Yield: 20 servings 2 Long, narrow eggplants 1 cn (2 oz.) anchovy fillets (about 1 lb. each), sliced 1/4 c Fresh basil leaves plus Crosswise 1/4-inch thick Several sprigs for garnish 1 1/2 ts Salt 3 Eggs 2 1/4 c Extra-virgin olive oil 1/2 c All-purpose flour 1/4 ts Freshly ground pepper 3 c Fresh Italian bread crumbs 6 oz Fresh mozzarella cheese, Marinara Sauce as Sliced 1/8-inch thick Accompaniment (optional) 1. Layer the eggplant slices in a colander, sprinkling each layer with the salt. Set aside to drain for at least 1 hour. Pat the eggplant dry with paper towels. 2. Preheat the oven to 375F. Using 1/4 c. of the olive oil, brush both sides of each eggplant slice. Arrange the slices in a single layer on 2 large baking sheets. Bake for 15 to 20 minutes, turning once, until the eggplant is tender when pierced with a fork but still holds its shape. 3. Remove from the oven; season with eggplant with the pepper. Cover half the eggplant with mozzarella. Finely chop the anchovies and basil together; sprinkle over the cheese. Cover with the remaining eggplant slices to form sandwiches. 4. In a medium bowl, beat the eggs with 2 teaspoons of water and 2 teaspoons of the olive oil. Coat the eggplant sandwiches with the flour, dusting off any excess. Dip into the beaten egg, then coat the sandwiches thoroughly with the bread crumbs, pressing gently to adhere. 5. In a large heavy skillet, heat the remaining oil over moderately high heat to 375F or until a small bread cube browns in about 1 minute. Fry the eggplant sandwiches in small batches until golden, 1 to 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Arrange the sandwiches on a platter or plates and serve on their own or with Marinara Sauce, garnished with sprigs of fresh basil. (The eggplant sanndwiches can be assembled and fried early in the day. Set aside on a cookie sheet at room temperature and reheat in a 400F oven for about 5 minutes just before serving.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melanzane Sott'olio D'oliva (Marinated Eggplant in Olive Oil Categories: Italian, Vegetables Yield: 6 servings 4 md Eggplants (about 3 1/2 lbs) 1/4 c Chopped garlic 1/2 c Salt 1 ts Crushed red pepper 1 qt White vinegar 1 tb Dried oregano OR 1 c Extra virgin olive oil 2 1/2 Fresh oregano 3 c Olive oil 1/2 ts Salt 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. 2. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. 5. Pour the contents into a canning jar. Make SURE therre is enough olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; the ideal time is actually three months, and the eggplant will keep getting better even after that. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Bean and Red Onion Salad Categories: Italian, Salads Yield: 4 servings 1 lb Green beans 3 tb Olive oil 1 sm Red onion, very 1/4 ts Salt Thinly sliced 1/4 ts Freshly ground black 1/3 c Finely minced parsley Pepper 2 tb Minced fresh mint 1 ts White wine vinegar. 1/3 c Coarsely shredded Parmesan 1. Bring a large pan of water to the boil. Trim the green beans, cut in halves or thirds if long. Put the beans into the boiling water and time about five minutes, or until tender. Drain and rinse with cold water until completely chilled. Pat dry with paper towels. 2. Soak the red onion in cold water 5 minutes to reduce the acidity. Drain and pat dry. Combine with the green beans, the parsley, mint, Parmesan, olive oil, salt and pepper. Mix well. The salad can be refrigerated at this point. 3. Serve the salad at room temperature. Just before serving, stir in the vinegar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Pasta Salad Categories: Pasta, Salads, Vegetables, Italian Yield: 6 servings 1/2 lb Spinach spaghetti 2 Med-size zucchini 1/2 c Mayonnaise 1/4 lb Snow peas 1 Clove garlic, minced 1/4 lb Mushrooms, sliced 1/4" thick 2 tb Rice wine vinegar 1 pt Cherry tomatoes, halved 1 ts Curry powder 1/4 c Minced parsley 5 Asparagus spears 1/4 c Minced basil 1. Break the spaghetti strands into thirds. Cook the spaghetti in a large quantity of boiling water until tender (about 8 min). Drain and set aside. 2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. Add this to the cooked spaghetti and gently mix. 3. Scrape the asparagur and cut each spear on the diagonal into 1" pieces. Steam these pieces into a small amount of boiling water 5 min. Drain and stir into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow peas on the diagonal into 3/4" slices. Stir these into the spaghetti. 6. Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil. Shower the salad with the combined herbs but do not toss. 8. Salad can be served now or covered and refrigerated. If chilled, let it return nearly to room temperature for best flavor. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Squash Categories: Italian, Vegetables Yield: 4 servings 1 Spaghetti squash, 1 1/2 2 c Tomato sauce To 2 lbs. 1/2 ts Oregano 1 c Grated Cheddar cheese 1/2 ts Garlic powder 1 c Grated Mozzarella cheese 1/2 ts Salt (or less) 1 1/2 c Grated zucchini or diced Dash of pepper Green pepper 1/2 c Grated Parmesan cheese Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids to watch!) Holding the hot squash in a potholder, run the tines of a fork across its pulp-and like magic, there is your spagetti! Mix the strands with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and pepper in a large bowl. Scoop back into squash shells, top with Parmesan, and bake at 350 for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: (Crostini Napoletani) Neapolitan-Style Crostini Categories: Italian, Appetizers Yield: 16 servings 16 Slices of Italian bread, Cut in 14 1/4-inch slices Cut 1/2-inch thick 1/2 lb Plum tomatoes, cut 1/4 c Extra-virgin olive oil Lengthwise into 16 1/4-inch 1/3 c Black or green olivada* OR Slices 1/3 c (4 oz.) Calamata olives, 1/8 ts Salt Pitted or finely chopped 1/8 ts Freshly ground black pepper 1/2 lb Fresh mozzarella cheese, 1. Preheat the oven to 400F. Brush one side of the bread slices with some of the olive oil and arrange on a baking sheet oiled side up. Bake until lightly browned and crusty, about 4 minutes. 2. Spread the olivada or chopped olives on each toast, cover each with a slice of mozzarella and top with a slice of tomato. Brush the tomatoes with the remaining oil and sprinkle with the salt and pepper. Bake until the cheese is melted, about 8 to 10 minutes. Serve at once. * Olivada is a puree of black or green olives packed in oil that is sold at specialty food stores. You can substitute tapenade or make your own. (Note from me: We have a batch of pesto in the refrigerator so I plan to use it instead of the olivada.) I also plan to use Creole or homegrown tomatoes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Insalata De Peperoni Arrostiti (Roasted Pepper Salad) Categories: Italian, Salads Yield: 8 servings 1 tb Mayonnaise 6 md Green bell peppers 1 ts Anchovy paste OR (about 2-1/2 lbs.) 1 Anchovy fillet--rinsed, 6 md Red bell peppers Dried & mashed (about 2-1/2 lbs.) 1 ts Red wine vinegar 1/2 c Fresh peas OR 1 c Extra-virgin olive oil 1/2 c Thawed frozen peas 1/2 md Red onion, minced 1 lb Fresh mozzarella cheese, 3 tb Chopped parsley Cut into 1/4-inch slices 3 tb Capers--rinsed, dried & 6 md Ripe tomatoes Finely chopped (about 3 lbs), peeled and 1/2 ts Salt Sliced 1/4-inch thick 1. In a medium bowl, combine the mayonnaise, anchovy paste and vinegar. Slowly pour in the olive oil in a steady stream, stirring constantly. Stir in the onion, parsley, capers and salt. (The sauce can be prepared up to 4 days ahead. Cover and refrigerate.) 2. Preheat the broiler. On a baking sheet, broil the peppers, 6 at a time, as close to the heat as possible, turning occasionally, until charred all over, about 25 minutes per batch. Immediately transfer the peppers to brown paper bags, seal and set aside to steam for about 20 minutes. Peel and core the peppers, then cut them in half and remove the seeds and ribs. Slice lengthwise into 1-1/2-inch strips. 3. If using fresh peas, blanch them in boiling salted water for 5 minutes. Drain, refresh under cold running water, drain again and set aside. Arrange alternating red and green pepper strips around the edge of a large serving platter. Layer alternate slices of cheese and tomato down the center and sprinkle the peas on top. Drizzle the dressing over the salad and serve. (The salad can be completely assembled 3 to 4 hours ahead before serving and kept covered at room temperature.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant in the Style of Modugno (Melanzane Alla Modugno) Categories: Italian, Vegetarian Yield: 8 servings 1 lg Eggplant (about 2 lbs), 1/2 c Chopped parsley Sliced lengthwise 1/4-inch 1 3/4 c Grated mozzarella cheese Thick (8 oz.) 1 tb Salt 1/2 c Freshly grated Parmesan 2 c Olive oil Cheese (2 oz.) 1/4 c Dry bread crumbs Freshly ground pepper 2 ts Minced garlic (3 medium 1 c Marinara Sauce Cloves) 1. Layer the eggplant slices in a colander, sprinkling each layer with the salt. Set aside to drain for at least 1-1/2 hours. Gently squeeze out the excess liquid. Pat dry with paper towels. 2. In a large skillet, heat the olive oil over moderately high heat to 375F or until a small bread cube browns in about 1 minute. Add the eggplant slices in small batches and fry, turning once, until golden and cooked through, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels. 3. Preheat the oven to 375F. In a medium bowl, combine the bread crumbs, garlic, parsley, mozzarella and all but 2 Tablespoons of the Parmesan. Stir in the egg and season with salt and pepper. 4. Spoon 3/4 c. of the Marinara Sauce into a nonreactive 8-by-12-inch baking pan. Spread about 1 Tablespoon of the mozzarella mixture on each slice of eggplant, roll up and place seam side down in the pan. Spoon the remaining 1/4 c. Marinara Sauce over the eggplant rolls and sprinkle the reserved 2 Tablespoons Parmesan on top. (This dish can be prepared to this point several hours ahead and kept covered at room temperature.) Bake until the mixture bubbles and the cheese is melted, about 20 minutes. Serve hot or at room temperature. These eggplant rolls are from Apulia, the region that forms the heel of the Italian boot. They make a wonderful antipasto or a delicious luncheon dish. Serve at room temperature to enjoy their fullest flavor. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Peppers with Almonds (Mandorlata Di Peperoni) Categories: Italian, Vegetables Yield: 8 servings 1/3 c Dark raisins (2 oz.) 3 tb Extra-virgin olive oil 3 md Red bell peppers 1/3 c Slivered almonds (about 1-1/4 lbs.), (1-1/2 oz.) Quartered and deribbed 2 tb Sugar 2 md Green bell peppers 3 tb Red wine vinegar (about 3/4 lb.), 1 1/2 ts Salt Quartered and deribbed 1. In a small bowl, soak the raisins in warm water for 20 minutes; drain and set aside. 2. If you want to peel the peppers, cut the quartered peppers in half lengthwise and flatten slightly. Peel the pieces with a swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch strips. Alternatively, slice unpeeled peppers into 1/4-inch strips. 3. In a large saucepan, heat the oil over moderate heat. Add the almonds and cook, stirring occasionally, for 2 minutes. Add the raisins and cook for 1 minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook for 20 minutes. Uncover and continue to cook until the peppers are very tender and slightly glazed, 10 to 15 minutes longer. If the peppers begin to stick to the pan, add 1 to 2 Tablespoons of warm water. Serve at room temperature. (This dish can also be made several hours ahead and reheated just before serving.) This delicious and unusual pepper dish is from Basilicata in the instep of the Italian boot. It is wonderful with grilled meat, especially Italian sausages. Peeling the peppers without roasting them first makes them particularly succulent, but peeling isn't mandatory. The dish is delicious either way. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Peppers with Mozzarella and Caramelized Garlic Categories: Italian, Vegetables Yield: 6 servings 4 md Yellow and red bell peppers 1/4 ts Dried 2 tb Extra-virgin olive oil 6 oz Fresh mozzarella cheese, 18 Garlic cloves, sliced Sliced as thin as possible 1/4 c Plus 1-1/2 teaspoons 1/4 c Coarsely chopped flat-leaf Balsamic vinegar Parsley or fresh basil 2 Sprigs of fresh thyme OR Freshly ground black pepper 1. Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible, turning, until charred all over, about 5 minutes. Enclose the peppers in a paper bag and set aside for 10 minutes to steam. With a small knife, scrape off the blackened skin; remove the cores, seeds and ribs. Rinse under running water. Slice the peppers lengthwise into 1-inch strips. (The recipe can be prepared to this point up to 3 days ahead; cover and refrigerate.) 2. In a small nonreactive skillet, combine the olive oil and garlic. Cover and cook over very low heat until the garlic is very tender, 7 to 10 minutes. Uncover the pan, increase the heat to moderate and cook until browned, about 2 minutes. Stir in the vinegar and thyme and cook for 1 minute. 3. To assemble, decoratively arrange the pepper strips and mozzarella slices on 6 small plates. Spoon the caramelized garlic dressing over the peppers and cheese and sprinkle the parsley and black pepper on top. Serve at room temperature. (The salad can be assembled up to 2 hours before serving.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Crabs Categories: Italian, Salads, Fish/sea Yield: 6 servings 1 1/2 Lemons 3 Stalks celery, chopped 1/2 c Olive oil Parsley, chopped 6 Cloves garlic, minced To cook crabs, place in boiling water with salt, crab boil and lemons for 20 minutes. Clean crabs, removing legs. (This means: take tops off of crabs and remove the dead man's fingers -- the spongy material on either tip). Break in half if small, quarters if large. Slice lemons and squeeze. Combine lemon juice, olive oil, garlic, celery, and parlsey and pour over crabs. Turn occasionally while marinating. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Pasta and Red Bean Salad Categories: Salads, Pasta, Italian Yield: 6 servings 2 c Raw, med-size shaped pasta 1/4 c Grated Parmesan cheese 2 c Cooked/canned red beans OR 1 c Plain yogurt 2 c Kidney beans 1/2 ts Chili powder r more to taste 1 c Diced zucchini (@ 1 med) 1/2 ts Ground coriander 1 Sm green pepper, fine chop 1/2 ts Paprika 1 Med ripe tomato, chopped 1/4 ts Dried sage 1/3 c Chopped green olives Cook the pasta al dente and rinse with cool water. Drain the pasta well and put it in a mixing bowl. Add the remaining ingredients and mix thoroughly. Serve at room temperature or chilled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Salad with Artichokes and Sprouts Categories: Salads, Vegetables, Pasta, Italian Yield: 6 servings 1 c Raw sm shaped pasta 1/2 c Sliced/chopped black olives 3/4 lb Marinated artichoke hearts 1/4 c Red wine vinegar, more/less 3/4 c Firmly packed alfalfa sprout 1/2 ts Dried basil 1 sm Green pepper finely chop 1/2 ts Dried summer savory 1 md Carrot, coarsely chopped Cook the pasta al dente, then rinse it with cool water. Drain the pasta well and put it in a mixing bowl. Chop the artichokes into bite-sized pieces and add them to the pasta. Add the alfalfa sprouts, separating the strands as much as possible with a fork, and the remaining ingredients. Mix well and allow to stand for 1 to 2 hours either at room temperature or refrigerated before serving. Variation: To serve as a main dish salad, garnish with hard-boiled eggs or add some diced mozzarella cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scallops and Pasta with Fresh Tomato Cream Sauce Categories: Italian, Fish/sea Yield: 4 servings 1 1/2 lb Bay scallops 2 tb Minced red bell pepper 1 tb Butter 1/4 c Shredded fresh basil 1/2 c Dry white wine 1 c Heavy cream 2 tb Minced shallots 1/2 c Chopped tomato * 1 tb Chives 2 c Cooked pasta shells 1 ts Minced garlic Salt & Pepper ------------------------BASIC PEELED, SEEDED AND CHO------------------------ 2 Ripe tomatos 1 Gallon boiling water Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper. Cover the pan and let simmer for five minutes or until the scallops are just done. Remove the scallops with a slotted spoon and reserve. Put the liquid into a glass dish. Add the basil to the liquid. Put the cream and tomato into the pan and reduce over high heat buy one-half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute. Serve with freshly grated parmesan cheese. Servings: 4 Plunge the tomatos into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the tomato to force out the seeds. Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta W/broccoli and Garlic Categories: Italian, Pasta, Vegetables Yield: 4 servings 1 lg Bunch broccoli, trimmed Paper thin And cut into flowerettes 2 ts Crushed red pepper flakes 1/2 c Extra virgin olive oil 1 lb Large shell macaroni, 1/2 c (1 stick) unsalted butter Cooked 6 lg Garlic cloves, sliced Cook broccoli to desired tenderness in lightly salted boiling water. RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water from broccoli and cut into bite-size chunks; set aside. In a medium size saucepan; heat olive oil over medium, add garlic slices and stir until lightly and evenly browned. (At this point, you can remove and dicard the garlic, but I always leave it in!) Add the butter, stirring until melted. Add red pepper flakes and simmer 3 minutes. Add the reserved broccoli water and simmer another minute. Turn off heat and stir in broccoli. Cover and set aside while cooking pasta. Place cooked pasta into large bowl. Pour broccoli sauce over pasta. Toss to coat and serve with freshly grated Parmesan cheese and black pepper. YUM. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Penne with Smothered Scallops, Tomato, Basil Categories: Pasta, Italian, Fish/sea Yield: 4 servings 8 Tomatoes - large, ripe OR 2 tb Italian parsley 2 cn Roma tomatoes 1/3 c Olive oil 1 lb Scallops 1/4 ts Crushed chilli pepper 1 tb Garlic - chopped fine 1 ts Lemon zest - grated 1 ts Salr 1/2 c Fresh basil leaves 1 lb Dried penne 4 tb Parmesan cheese - grated Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove most seeds and chop coarsely. Slice scallops into thin rounds about 1/4-inch thick and place in bowl with lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes. Boil a large pot of water, add salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce. Add basil, chopped parsley and scallops. Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettuccine with Shrimp Categories: Italian, Pasta, Fish/sea Yield: 4 servings 1/2 c Olive oil Sliced & pitted 1 lb Shrimp - medium, uncooked, 3 lg Garlic cloves - minced Peeled & deveined 2 tb Shallots - minced 4 lg Tomatoes - seeded and Salt & freshly ground Coarsely chopped Black pepper 1/2 c Fresh basil - chopped 1 lb Fettuccine, freshly cooked 1/3 c Black olives - Romano cheese - grated Heat oil in heavy large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, garlic and shallot. Season with salt and pepper. Cook until shrimp turn pink, stirring frequently, about 3 minutes. Place pasta in serving bowl. Pour sauce over and toss. Sprinkle with Romano. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Quick Bread - Plain Categories: Breads Yield: 8 servings 1 c Sugar 4 tb Vegetable oil 1 c Milk 1 ea Egg 1 ts Vanilla extract 2 c All-purpose flour 3 ts Baking Powder 1 ts Salt Preheat oven to 350 degrees. Mix together sugar, vegetable oil, milk, egg and vanilla extract in a large bowl; beat well. Add flour, baking powder and salt. Pour batter into a greased and floured 9" loaf pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Quick Bread - Cranberry Categories: Breads Yield: 8 servings Ingredients same as Holiday Quick Bread - Plain - with the following: Add 1 teaspoon orange extract, 1 teaspoon cinnamon and 1 1/2 cups chopped cranberries to Basic Batter (Holiday Quick Bread - Plain). Bake for 50 to 60 minutes or until wooden toothpick inserted in center comes out clean. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Quick Bread - Fresh Apple Bread Categories: Breads Yield: 8 servings Ingredients same as Holiday Quick Bread - Plain, with the following: Make Basic Batter (Holiday Quick Bread - Plain) except divide sugar and mix together 3/4 cup sugar (of the 1 cup total), veetable oil, milk, egg and vanilla extract in a large bowl; beat well. Add flour, baking powder and salt. Pour half the batter into a greased and floured 9" loaf pan. Toss 2 cups chopped apples with the remaining 1/4 cup sugar and place over batter. Pour remaining battter over apples. Bake for 50 to 60 minutes or until wooden toothpick in center comes out clean. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish Rice 2 Categories: Mexican, Vegetables Yield: 6 servings 1 c Uncooked long grain rice 4 tb Oil 2 tb Diced bell pepper 3 tb Diced onion 1 ts Dried parsley flakes 3 oz Tomato paste 2 ea Cloves garlic, minced 2 1/2 c Cold water 3/4 ts Salt Lightly brown rice in oil over medium heat, stirring constantly. Add bell pepper amd onion and saute' five minutes more, stirring often. Remove from heat; add parsley, tomato paste and garlic. Stir well and then add water and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed. Remove from heat and let steam 10 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Pizza Categories: Appetizers Yield: 4 servings 1 lg "BOBOLI" Shell 1 lg Tomato 15 oz Can of Black or Pinto Beans 2 c Monterey Jack cheese 2 c Ground Beaf Sour cream (cold topping) 1/2 md Green or yellow onion Salsa (cold topping) Brown ground beef (season with salt and pepper if you wish). Sautè onions and add browned ground beef and chopped tomato and set aside. In a sause pan bring beans to a boil and crush. Let stand until they become alittle thick. Layer on Boboli as follows: beans, ground beef and then shredded cheese. Bake on a rack or baking sheet at 450° for 8-10 minutes. Top with sour cream and salsa to taste. REMEMBER: You can cook the ground beef to taste by adding taco mix if you wish. Substitute monterey jack with cheddar cheese or make it fun and add other ingredients such as sliced jalapeños. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Strawberry Cupcakes Categories: Fruits, Cakes Yield: 24 servings 1 3/4 c All-purpose Flour 1 ts Baking Soda 1 c Sugar 1/2 c Chopped Walnuts 2 x Eggs 1/2 c Vegetable Oil 1/2 ts Almond or vanilla extract 10 oz Pkg frzn sweet Strawberries* * or 1 cup crushed fresh strawberries mixed with 3 T sugar Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 deg F for 30 minutes, or until they test done. Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simple Strawberry Cobbler Categories: Fruits, Cakes Yield: 6 servings 4 c Sliced fresh Strawberries 1 c All purpose Flour 1/2 ts Baking Powder 1 c Sugar 1 x Egg, beaten 1/4 c Butter or margarine Whipped topping, or vanilla ice cream """"""""""""""""""""""""""""""""""""""""""""""""" Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Crisp Categories: Fruits, Cakes Yield: 6 servings 1 c Uncooked Oatmeal 1 c All purpose Flour 1 c Brown Sugar 1/4 c Chopped Walnuts 1/2 c Butter or margarine 1/2 c Sugar 3 c Sliced fresh/frzn Strawberry Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Rice-Cream Categories: Fruits, Desserts Yield: 6 servings 1 c Uncooked Rice 3 c Milk 1/2 c Sugar 2 x Beaten Eggs 1 ts Vanilla 1/2 c Heavy cream, whipped * 1 1/2 c Sliced fresh/frzn Strawberry * whip heavy cream with additional 1/4 t vanilla Place rice and milk in top of double boiler or in pan over boiling water. Cook for 1 hour, or until tender, stirring occasionally. Stir in sugar. Add a little hot rice to beaten eggs, then add eggs to remaining rice mixture. Stir in vanilla. Mix well and continue cooking over hot water for 1 minute. Cool. Whip cream, fold in strawberries, then fold mixture into rice. Chill until serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Nut Drops Categories: Fruits, Desserts Yield: 40 servings 1 c Sugar 1/2 c Butter or margarine 1 ts Almond extract 1 x Egg 2 c All purpose Flour 1 ts Baking Powder 1/2 ts Baking Soda 1 c Sweet Strawberries, mashed * 1/2 c Chopped Walnuts 3/4 c Confectioner's Sugar * or 10 oz pkg sweetened strawberries, mashed Remove 2 T of the crushed strawberries with juice and set aside. Cream sugar, butter, and almond extract until creamy. Beat in egg. Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries. Stir in walnuts. Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets, 2" apart. Bake in 375 deg F oven for 12-14 minutes. Mix reserved berries with about 3/4 c confectioners sugar to make a thin glaze and spread over warm or cold cookies. Makes 40-45. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Patch Pie Categories: Fruits, Pies Yield: 8 servings ---------------------------MERINGUE CRACKER CRUST--------------------------- 3 x Egg Whites 1 c Sugar 1/8 ts Mace 1 ts Vanilla 12 x Soda crackers, crushed 1 ts Baking Powder 3/4 c Chopped Walnuts -----------------------------STRAWBERRY FILLING----------------------------- 1 1/2 c Fresh Strawberries, crushed 1/4 c Sugar 1 ts Lemon peel 1 x Envelope unflavored Gelatin 1/4 c Cold water 30 x Whole, fresh Strawberries MERINGUE CRACKER CRUST: Beat egg whites until stiff. Combine sugar and mace; add 1 T at a time to egg whites, beating well after each addition. Add vanilla. Combine crushed crackers, baking powder and nuts. Fold into egg white mixture. Spoon into buttered 10" pie plate, pushing mixture to conform to shape of pie plate.. Bake at 350 deg F for 30 minutes. Cool. (This crust is excellent for chiffon or ice cream pie.) STRAWBERRY FILLING: Combine crushed strawberries, sugar and lemon peel. Soften gelatin in cold water in pan. Heat gently to melt the gelatin. Add to crushed berry mixture. Chill until mixture begins to thicken. Spread half the mixture over the bottom of cooled crust. Add enough whole berries, stem end down and close together, to fill pie. Carefully spoon remaining crushed berry mixture around whole berries. Chill until firm. Serve with whipped cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Tea Snow with Strawberry Sauce Categories: Fruits, Desserts Yield: 8 servings ------------------------------------SNOW------------------------------------ 1 x Envelope Unflavored Gelatin 3/4 c Sugar 1/4 ts Salt 1 c Boiling water 3 tb Instant Tea, lemon flavored 1/3 c Lemon Juice 1 ts Grated Lemon rind 2 x Egg Whites ------------------------------STRAWBERRY SAUCE------------------------------ 1 1/2 c Halved Strawberries 1/3 c Sugar 1/2 c Currant Jelly(or lemon jelly 2 ts Cornstarch 1 tb Cold water SNOW: In a medium bowl, mix gelatin with sugar and salt. Add boiling water and stir until gelatin as completely dissolved. Mix in tea, lemon juice and rind. Chill, stir occasionally until thickened and mixture mounds when dropped from a spoon. Add egg whites to thickened gelatin. Beat at high speed until mixture begins to hold its shape, about 10 minutes. If kitchen is very warm, beat over ice water. Turn into a 6-cup crystal bowl. Chill until firm. STRAWBERRY SAUCE: In a saucepan, combine strawberries, sugar and jelly; bring to a boil. Mix cornstarch with cold water. Add to strawberries and cook, stirring constantly until clear. Chill, serve over snow. Pair this delectable dessert with a pitcher of iced tea, garnished with a lemon slice or sprig of hot tea. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ultimate Strawberry Cheesecake Categories: Fruits, Cheese/eggs, Cakes Yield: 12 servings 1 1/4 c Graham Cracker crumbs (fine) 1 lb Cottage Cheese, small curd 16 oz Softened Cream Cheese 1 1/2 c Sugar 4 x Eggs 1/2 c Cornstarch 2 tb Lemon juice 1/2 c Margarine or butter 1 pt Dairy Sour cream ------------------------------STRAWBERRY GLAZE------------------------------ 1 tb Cornstarch 1/4 c Water 1/3 c Light Corn Syrup 1/4 c Crushed Strawberries 1 ts Lemon juice 1 ds Red food coloring(if desired Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides. Into a large bowl, mash cottage cheese through sieve; add cream cheese. Beat on high setting with electric mixer until well blended. Beat in sugar, then 2 eggs. Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth. Pour into prepared pan. Bake in 325 deg F oven for 70 minutes or until firm around the edge. Turn oven off. Let cake stand in oven for 2 hours. Take out and chill. Remove side of pan. If desired, cover with Strawberry glaze. Freezes well. STRAWBERRY GLAZE Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool slightly, then cover top with glaze. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Shortcake Categories: Fruits, Cakes Yield: 6 servings 3/4 c Whole Wheat Flour 3/4 c Unbleached White Flour 1 1/2 ts Baking Powder 1/2 ts Salt 1/3 c Plus 3T Brown Sugar (packed) 2 tb Butter, melted 3/4 c Low-fat Milk 1 pt Strawberries * * Sweet, ripe strawberries, hulled and crushed Heavy Cream (optional) '''''''''''''''''''''''''''''''''''''''''''''''''''''''''' Preheat oven to 400 deg F. In a mixing bowl, sift together the flours, baking powder, and salt. In another bowl, combine 1/3 cup of the sugar with the melted butter until it dissolves. Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough. Turn the dough out onto a well-floured board and knead for a minute or so. Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for 12-15 minutes, or until dough is golden brown. In the meantime, combine the crushed strawberries with the remaining 3 T sugar in a small bowl. Cover until ready to use. Allow the baked dough to cool until it is just warm to the touch. Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough. Cut into wedges to serve; this is best served fresh and warm. Top each serving with a bit of cold, stiffly beaten heavy cream if you'd like. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry-Cream Crepes Categories: Fruits, Desserts Yield: 6 servings 4 c Sliced fresh Strawberries 2 tb Sugar 14 oz Can Sweetened Condensed Milk 1/4 c Lemon Juice 1/2 c Heavy cream, whipped 12 x Dessert Crepes 12 x Whole Strawberries to garnis Sprinkle sliced strawberries with sugar; set aside. Beat milk with lemon juice until thick. Fold in strawberries and whipped cream. Divide among crepes; fold. Garnish with additional whipped cream and a strawberry centered on the cream. Yields 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Frozen Yogurt Categories: Fruits, Desserts Yield: 4 servings 2 ts Gelatin 3 tb Milk 1 c Plain Yogurt 2 tb Sugar 1/8 ts Salt 1/8 c Sieved frozen Strawberries 1 1/2 tb Lemon Juice 1/2 c Whipping cream, whipped Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until gelatin is completely dissolved. Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries and lemon juice. Chill until slightly thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray. Cover with foil; freeze. NOTE: I have also made this with approx 1/2 of 1 pint of fresh strawberries, well crushed. I then froze it in a Donvier ice cream maker. Delicious! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberries Yogurt San Remo Categories: Fruits, Desserts Yield: 4 servings 1 pt Fresh Strawberries * 3 tb Sugar -------------------------------YOGURT TOPPING------------------------------- 3 x Egg yolks 1/3 c Sugar 1 ts Vanilla 1 ds Nutmeg 1 tb Brandy 2 c Plain Yogurt ----------------------------------GARNISH---------------------------------- 2 tb Sliced Almonds 1/4 c Chocolate shavings/sprinkles * hulled, cleaned, and halved Combine strawberries and sugar. Cover; let stand 15 minutes. Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and brandy until smooth. Fold in yopurt. Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish with almonds and chocolate. Yield 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Lime Pie Categories: Fruits, Pies Yield: 8 servings 1 x Baked 9" Pie Shell 2 x Envelopes unflavored Gelatin 6 oz Can frzn Limeade concentrate 1/3 c Sugar 1 ts Grated Lime rind 1 c Diced Strawberries 1 c Whipping cream, whipped 1 ds Green food coloring Bake pie shell. Soften gelatin in 1/2 cup cold water. Combine limeaid concentrate, sugar, and 3/4 cold water in small saucepan; cook over low heat, stirring constantly, until concentrates melts and sugar dissolves. Add gelatin; stir until dissolved. Chill until syrupy. Stir in lime rind and strawberries. Fold in whipped cream until blended; tint pale green with food coloring. Chill until mixture mounds when dropped from a spoon. place in pie shell; chill 2-3 hours until firm. Garnish with additional sliced strawberries. Yield about 6-8 servings. NOTE: I made this with a graham cracker crust, and it came out very tasty. However, it was a little on the sweet side. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Mousse Categories: Fruits, Desserts Yield: 8 servings 1 qt Strawberries, washed, hulled 3/4 c Suagr 1/2 c White Wine 1/2 c Cold water 1/2 c Boiling water 2 c Heavy cream, whipped 2 x Envelopes unflavored Gelatin Reserve several berries for garnish. Press remaining berries through a fine sieve [I used a blender]. Add sugar and wine; stir well; chill. Soften gelatin in cold water. Add boiling water; stir to dissolve; cool. Combine gelatin and strawberry mixture; beat until fluffy and slightly thickened. Fold in whipped cream. Pour into non-stick 2 qt mold (or very lightly oil one.) Chill at least 3 hours. Yield 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb-Strawberry Dessert Sauce Categories: Fruits, Sauces Yield: 8 servings 3 c 1" pieces fresh Rhubarb 1 c Sugar 1 c Halved fresh Strawberries 1 tb Cornstarch 2 tb Water Combine rhubarb, sugar, and 1/3 cup water in saucepan; bring to a boil. Reduce heat; cover. Simmer 5 minutes. Add strawberries; cook until strawberries are tender, 2-3 minutes. Blend together cornstarch and 2 T water; add to rhubarb mixture. Cook, stirring constantly, until mixture thickens and boils. Remove from heat. Chill in refrigerator until serving time. Yield 3 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Shake Categories: Fruits, Beverages Yield: 2 servings 1/2 c Strawberries (or more) 2 tb Honey 1 c Cold Milk 1 c Plain Yogurt 2 x Whole Strawberries Puree 1/2 cup strawberries and honey in blender or food processor. Add milk and yogurt; blend until smooth. Pour into glasses; garnish each with a whole strawberry. Yield about 2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Prosciutto Categories: Pasta Yield: 6 servings 4 tb Butter 1 c Diced Prosciutto 1 1/2 lb Dried Spinch Pasta 4 tb Chopped Parsley 1 ea Salt 1 ea Freshly ground black pepper 3/4 c Heavy Cream 4 ea Lightly beaten eggs 1/2 c Grated Parmesan Cheese Melt the butter in a large pan and add the prosciutto. Saute for 4-5 minutes, stirring occasionally. Remove from the heat and set aside. Cook the pasta in boiling salted water until it is "al dente". Drain and add to the sauteed prosciutto. Add the parsley, salt and pepper to taste, and the cream. Toss well and put over very low heat until it is very hot. Remove from heat and add the eggs, tossing to distribute them well. Serve immediately and pass the parmesan cheese separately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mishoshiru No-Mi (Miso Soup Garnishes) Categories: Spreads, Oriental Yield: 6 servings --------------------------WASAME AND SPRING ONIONS-------------------------- 1/2 oz Wakame 1 Spring Onion ---------------------------TOFU AND SPRING ONIONS--------------------------- 6 oz Tofu 1 Spring Onion --------------------------DAIKON AND SPRING ONIONS-------------------------- 1 Diakon, peeled 1 Spring Onion (all) -------------------------------FU AND MUSTARD------------------------------- 18 Kobana or Yachi-Fu 1 Powdered Mustard WAKAME AND SPRING ONIONS Soak the Wakame in a bowl of warm water for 15 minutes. When soft, strip the leaves fro the tough central vein. Discard the vein. Add sliced onions. TOFU AND SPRING ONIONS When soup simmers, drop in the tofu ans simmer for 1 minute. Pour into bowl, garnish with onions, and serve. DIAKON AND SPRING ONION Cut the 1 inch diakon into strips 1/8" wide and 2" long. COver the strips with cold water and bring to a boil. Reduce heat and simmer for 5 minutes until vegitable are tender but still firm. When the Miso soup begins to simmer, drain the Daikon and add it to the soup. Garnish with onions and serve. FU AND MUSTARD Soak the dried coutons in cold water for 10 minutes, until they are soft. Squeeze the gently to rid them of their moisture. Bring the Miso to a simmering point, drop the croutons and simmer for 1 minute. Pour the sou, add mustard, and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hamaguri Shigure-Ni (Sweet Cooked Clams) Categories: Appetizers, Oriental Yield: 24 servings 3 tb Sake 1 1/2 oz Sugar 24 Small Clams or Cockels 2 1/2 tb Soya Sauce TO COOK: Put the Sake, sugar, and clams into a large frying pan and stir together. Bring to boil over high heat and cook for 3 minutes, uncovered. Stir in the Soya sauce and cook briskly for another minute. Remove from heat and set aside. Boil the remaining liquid for 10 minutes until it becomes syrupy. Add clams and stir them gently in the sauce over hight heat for 1 minute. TO SERVE: Transfer to deep bowl, and cool to room temperature. Serve cool. *NOTE: Tiny Shrimp, mussels, or bits of fresh tunny fish may be sustituted for the clams and cockles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hamaguri Sakami (Sake Seasoned Clams) Categories: Appetizers, Oriental Yield: 12 servings 12 Littleneck Clams or Cockles 1 1/2 pt Boiling Water 3 tb Sake 1 pn MSG 6 Thin slices of lemon PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow halves, scrub the deep halves. Drop the shells into boiling water, boil for 2-3 minutes, then drain. Rinse and dry. TO COOK AND SERVE: Bring the Sake to boil over high heat. Sprinkle MSG, then drop in the clams, stir gently, and cover. Cook over moderately high heat for 3-4 minutes, then remove the clams and place in the shell. Garnish each clam with a slice of lemon. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Awabi Sakami (Sweet Cooked Abalone) Categories: Appetizers, Fish/sea, Oriental Yield: 6 servings 15 oz Abalone (canned) 1/4 pt Water 2 1/2 tb Sake 1 oz Sugar 2 1/2 ts Soya Sauce Empty the can of Abalone into a small saucepan and add water. Bring to boil, reduce heat and simmer uncovered for 10 minutes. Add Sake and Sugar and cook for another 5 minutes, stir in Soya sauce and continnue to cook for 2-3 more minutes. Cool to room temperature, cut the abalone into 1/2" thick slices and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shibu Kawa-Ni (Chestnuts Cooked in Green Tea) Categories: Appetizers, Oriental Yield: 6 servings 6 Peeled Chestnuts 2 1/2 ts Green Tea Leaves 4 ts Sugar 1 ts Soya Sauce Cover the chesnuts with cold water and the tea leaves and bring to boil in a small saucepan. Reduce the heat and simmer for 20 minutes until the chestnuts show no resistance when pierced. Drain and wash under cold running water. Leave the brown membrane intact. Put 3/8 pt of water, sugar and the chestnuts into a saucepan and bring to boil. Reduce heat and simmer 20 minutes, the stir in Soy Sauce. Simmer for 5 minutes, remove from heat, and cool to room temperature before draining and serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ebi Kimizushi (Prawn Sushi with Egg Yolk) Categories: Appetizers, Fish/sea, Oriental Yield: 6 servings -----------------------------------SUSHI----------------------------------- 6 Med., Raw, Unshelled, Shrimp ----------------------------------MARINADE---------------------------------- 3 tb Rice Vinegar 4 tb Water 1 ts Sugar 1/4 ts Salt 1 pn MSG ----------------------------------FILLING---------------------------------- 4 Egg Yolks 1 1/4 ts Sugar 1/4 ts Salt 2 1/2 ts Lemon Juice 1 pn MSG TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under cold running water. Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife. Lift out the vein. Butterfly the prawns by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver. MARINADE Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly. Add the prawns, marinade at room temperature for 1 hour. FILLING Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 t of the yolks and set aside. Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub the mixture through a fine sieve. TO ASSEMBLE AND SERVE Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn. Seal the edges by pressing them together. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nasu Karashi Sumiso-Ae (Eggplant W/ Mustard & Miso Dressing Categories: Vegetables, Salads, Oriental Yield: 6 servings 1 lb Eggplant 1 pn Salt 4 tb White Miso Dressing 2 1/2 ts Soy Sauce 2 1/2 ts Powdered mustard (Wasabi) IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4 pieces, then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan. Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool. Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso, Soy Sauce, and Wasabi into a mixing bowl and stir until well blended. Add the eggplant and toss until well coated. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shira-Ae (Tofu & Sesame-Seed Dressing W/ Vegetables) Categories: Vegetables, Salads, Oriental Yield: 6 servings 2 Pieces Canned Konnyaku 1 Loaf Tofu 1 Sm Carrot, Scraped & Shred 1 pn Salt 1 ts Vegetable Oil 6 tb Niban Dashi 3 ts Sugar 1 pn MSG 1/4 ts Soy Sauce 2 1/2 ts White Sesame-Seeds PREPARE IN ADVANCE: Bring 3/8 pt water to boil and drop in Konnyaku. Return to boil and drain immediately. Bring another 3/8 pt water to boil and drop in the loaf of Tofu. Reduce heat and simmer for 5 minutes, drain and cool to room temperature. Wrap Tofu in a towel and napkin and squeeze to remove moisture. Rub through a sieve over a bowl. Cook the Carrots for 30 minutes. Heat oil over high heat. Stir in the Dashi, 1/2 t sugar, salt, MSG, and 1/8 t Soy Sauce. Bring to boil. Continue to boil until liquid has reducet by half. Cool to room temp. Roast sesame seeds and grind into a paste and mix with Tofu. TO ASSEMBLE AND SERVE: Drain the Konnyaku and its sauce through a sieve set over a small bowl. Stir in 5 t of the sauce into the Sesame-seed/Tofu Paste. Stir in 2 1/2 t salt, MSG, the drained Konnyaku, and the grated Carrot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Goma Jayu-Ae (Soy & Sesame-Seed Dressing W/ French Beans) Categories: Salads, Vegetables, Oriental Yield: 6 servings 1 lb French beans 1 pn Salt 3/8 pt Niban Dashi 2 1/2 ts Sugar 1 pn MSG 1 1/2 ts Sake 1/4 ts Soy Sauce ----------------------------------DRESSING---------------------------------- 1 1/2 oz White Sesame Seed, Ground 2 1/2 tb Sake 1 1/2 ts Sugar 5 ts Soy Sauce PREPARE IN ADVANCE: Snip off ends of french beans and discard. Cut beans into 1/2" lengths. Drop them into 3/4 pt of lightly salted boiling water, reduce heat and cook briskly, about 8-10 minutes until beans are tender but still slightly resistant to bite. Drain and run under cold water. Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy Sauce into a pan. Bring to a boil. Add the beans, return to boil. Remove from heat and let cool to room temperature. DRESSING: Heat Sake to likewarm over a high heat. Ignite Sake and let burn until the flame dies out. Pour Sake into a small bowl and let cool to room temperature. Add all ingredients and mix thoroughly. TO SERVE: Toss together the french beans and dressing, serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kinome-Ae (Bamboo Shoots with Green Soy Dressing) Categories: Vegetables, Salads, Oriental Yield: 6 servings 10 oz Bamboo Shoots (Takenoko) 3/8 pt Niban Dashi 1 1/2 ts Sugar 2 ts Salt 1 pn MSG 5 ts Sake 2" Square Kombu 4 oz Fresh Spinach leaves 3 tb Neri Shiro Miso 1/4 ts Kona Sansho (Pepper) IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in half horizontally. Cut the top lengthways in quarters. Cut all pieces into 1/2" dice. Bring 3/8 pt water to boil, drop in shoots, and return to boil. Boil uncovered for 10 minutes until tender. Drain and set aside. Put Dashi, sugar, 1/4 t salt, msg and kombu into a medium saucepan and bring to a boil over high heat. Add the bamboo shoots. Boil until almost all of the liquid is gone. Remove from heat and set aside to cool. Wash the spinach leaves thoroughly and pat dry. Grind the leaves into a paste, adding the rest of the salt slowly. Add 3/8 pt of water to paste andtransfer to a small saucepan. Bring to boil. Pour misture through a fine sieve, discard the liquid. TO SERVE: Pour the miso dressing into a bowl and rub the spinach paste through a sieve into the dressing. The stir the mixture until it turns a soft, delicate green. Sprinkle with a 1/4 t of Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Horensho Hitashi (Spinach W/ Toasted Sesame Seeds) Categories: Salads, Oriental Yield: 6 servings 2 1/2 ts Salt 1 1/2 lb Fresh Spinach 2 1/2 ts Sesame Seeds 3 tb Niban Dashi 1/2 ts Sugar 1 ts Soy Sauce 1 pn MSG Bring 5/8 pt water to boil and add salt. Gather the spinach into a large bouquet, place it in the saucepan, and cover tightly. Cook for 5 minutes until the upper leaves begin to wilt. Immediately drain and plunge into cold water. Cut away the stalks and discard. Squeeze the leaves dry. Cut the leavesinto 1" pieces and squeeze them dry again. Set aside Heat a heavy fry pan until water skitters accross surface. Add seeds, and warm for 3-4 minutes, shaking constantly. Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir and bring to a boil over high heat. Remove from heat and serve. TO SERVE: Pour sauce over the spinach and toss together to coat leaves. Divide into 6 bowls and sprinkle with sesame seeds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Namasu (Daikon and Carrot in Vinegar Dressing) Categories: Salads, Vegetables, Oriental Yield: 6 servings 1/2 lb Daikon, peeled & Shredded 1 Small Carrot, shredded 2 1/2 ts Salt 1/4 oz Katsuobushi 2 1/2 ts Rice Vinegar 1 1/2 ts Sugar 1 pn MSG Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir thoroughly and set aside for 30 minutes. Put half of the Katsuobushi into a small pan, cook uncovered over low heat for 3-4 minutes, stirring constantly. Transfer the Katsuobushi to a mortar and grind into a fine powder. Shake the powder onto a piece of greaseproof paper through a sieve and set aside. Drain the daikon and carrot, squeeze them dry and place in a mixing bowl. Add vinegar, sugar, and MSG. Mix thoroughly and add katsuobushi. Serve at room temperature in small bowls ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sashimi (Sliced Raw Fish) Categories: Fish/sea, Oriental Yield: 5 servings ---------------------------CHOOSE ONE (ONE PIECE--------------------------- 1 lb Fresh Sea Bass Fillet 1 lb Halibut 1 lb Squid 1 lb Abalone 1 lb Turbot 1 lb Bream 1 lb Tunny Fish -------------------------------DIPPING SAUCE------------------------------- 4 tb Soy Sauce -OR- Chirizu -OR- Tosa Joyu ----------------------------------GARNISH---------------------------------- 2" Secion Diakon 1 Carrot 1 Celery CUTTING THE FISH: There are 4 basic cuts for Sashimi. A Very sharp, heavy knife is a must. 1. Hara Giri (Flat Cut) Most popular cut. Suitable for any filleted fish. Holding the fish firmly, cut straight down in slices about 1/4" to 1/2" thick and 1" wide, depending on the size of the fillet. 2. Kaku Giri (Cubic Cut) This style of cutting is more often used for tunny fish. Cut the fish as above, the cut the slices into 1/2" cubes. 3. Ito Zukuri (Thread Shape) Although this technique may be used with any small fish, it is especially suitable for squid. Cut the squid straight down into 1/4" slices, the cut lengthways into 1/4" wide strips. 4. Usu Zukuri (Paper Thin Slices) Place a fillet of bass or bream on a flat surface and, holding the fish firmly with one hand, slice it at an angle into almost transparent sheets. TO SERVE: Sashimi may be composed of one fish or a variety of fish. To serve as part of a meal, arrange the fish attractively on individual serving plates. Garnish each plate with obout 1/2 teaspoon of wasabi and decorate with strips of daikon, carrot and/or celery. Cover with a sheet of plastic and refrigerate for NO MORE THAN 1 HOUR before serving. Pour the dipping sauce of your choice into tiny dishes and accompany each serving of Sahshimi with it's own sauce. The wasabi may be mixed with soy sauce or tosa joyu to taste. To serve as an hors d' oerve, arrange two or more varieties or cuts of sashimi on a serving dish and accompany with dipping sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Isobe Zukuri (Sashimi Wrapped in Laver) Categories: Fish/sea, Oriental Yield: 6 servings 6 x Sheets Nori 1 lb Fresh fish fillet -------------------------------DIPPING SAUCE------------------------------- 6 tb Chirizu -OR- 6 tb Tosa Joyu IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a time, over a flame to intensify it's flavor and color. Lay the nori flat on a hard surface (the japanese use a bamboo mat to facilitate rolling) with the wide side of the mat facing towards you. Place a long slice of fish along the length of the nori and roll the nori into a long, thick, tight cylinder. Cut crosswise into 1 1/2" slices with a sharp knife. Roll and cut the remaining fish and nori in the same way. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tataki Categories: Appetizers, Meats, Oriental Yield: 6 servings 3 New York strip steaks 1/2 c Mirin 3/4 c Soy sauce 2 c Dashi 3/4 c Sake Mix together soy sauce, sake, mirin and dashi. (Sake and Mirin wines can be bought in most liquor stores. Dashi, a base for Japanese soup stock,is available in most Oriental stores.) Bring to boil.Add steak and return to boil.Cook 3 to 5 minutes.Be careful not to overcook the meat;it should be rare on the inside. Remove steak,wrap in foil and refrigerate overnight. Continue boiling,cooking until liquid has reduced to a thick sauce. You can tell when it is done,because the sauce makes large, slow bubbles when it is ready.Be careful; otherwise the sauce will burn. Refrigerate overnight. To serve: Cut all fat from steaks. Slice in very thin slices. Arrange on a plate. Just before serving; pour 1 tsp. of reduced cooking sauce over meat. You can also garnish with a little chopped green onion. For an appetizer serving, allow 5 to 7 slices per person. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nuta-Ae (Seafood and Spring Onions in Miso Dressing) Categories: Fish/sea, Oriental Yield: 6 servings 1 lb Cleaned fresh squid -------------------------------------OR------------------------------------- 18 ea Cockles or Clams ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hurry-Up Hollandaise Categories: Sauces Yield: 1 servings In bowl, blend 1 envelope instant cream of chicken flavor or cream of mushroom soup mix, 1/2c boiling water, and 1/2t lemon juice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Betty Ann's Asparagus Casserole Categories: Vegetables, Londontowne Yield: 4 servings Put a layer of saltines on bottom of greased casserole; then a layer of cooked asparagus, slices of cheddar cheese, and sprinkle with seasoning salt. Continue making layers until casserole is almost full. Beat 2 eggs and add approximately 1/2 c of water or asparagus liquid. Pour over top of casserole and bake at 350 degrees about 20 minutes or until set. Almost any vegetable - summer squash, broccoli, etc may be substituted for asparagus. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sate Prawns Categories: Fish/sea, Appetizers Yield: 4 servings 1 kg Green prawns or any other 3 ea Medium onions 3 ts Oil 1 ts Water 1/4 ts (for marinade) 5 spice powd. 1/4 ts ( " ) chilli powder 2 tb ( " ) sate sauce 1 ea Pinch of salt 1/2 ts ( " ) curry powder 1 ts Cornstarch 1/2 ts Sugar 1 ts Soy sauce 1 ts Dry sherry 1. shell prawns with sharp knife. Using sharp point of knife, cut each prawn down the back and remove black vein. With the knife, make a deep slit down the back of the prawn (not your finger), take care not to cut right through. Combine marinade ingredients in bowl (all with marinade sign plus the last 3 items in ingredients. Add prawns,mix well and let stand for 2 hours. 2. peel onions, cut in half, then cut each half in wedges. 3. Heat oil in large pan or wok, add onions, saute until transparent, approx 2 minutes. 4. Add prawns and marinade to wok and saute until prawns turn light pink or in other works,cooked. That should take 3 minutes or a bit longer. Add water and mix well. Arrange lettuce around the edge of the plate. Spoon prawns on the lettuce. To serve intraditional style, place a small metal bowl containing brandy. Light the Brandy and pick up a prawn with chopsticks or any other non flamable material and hold the prawn over the flame to heat and add flavor to the prawns (also to barbeque it in a sense). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soy Vinaigrette Categories: Sauces, Spreads Yield: 12 servings 1 tb Vinegar rice wine 2 ts Soy sauce 1 ts Mustard Dijon 2 tb Oil, olive 1 ts Oil, sesame In a small bowl, whisk together vinegar, soy sauce and mustard. Whisk in the olive, and sesame oils to blend well. Makes about 1/4 cup Serve on most salads, vegetable chunks, and heartier dishes with meats or cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Peanut Vinaigrette Categories: Sauces, Spreads Yield: 12 servings 3 tb Vinegar rice wine 2 ts Soy sauce 2 ts Oil, hot sesame (chili) 1/4 c Oil, peanut 1/4 ts Sauce hot pepper 1/4 c Peanuts roasted,unsalted Chop the peanuts. Combine vinegar and soy sauce. Whisk in the hot sesame oil, peanut oil, and hot pepper sauce then stir in the chopped peanuts. Makes about 1/2 cup. Serve over green salads, and grilled pork. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wasabi-Ginger Butter Categories: Sauces, Spreads Yield: 8 servings 1 tb Wasabi powder 1 1/2 ts Water 1 ea Gingerroot section, minced 1/4 c Butter unsalted, room temp. 1 tb Lemon juice 1 ts Salt Kosher Mix water and wasabi powder then let stand for 5 minutes. Chop the gingerroot then add the butter and process until creamy. Add the wasabi paste, lemon juice, and salt then process until smooth. Scrape all the mixture onto a sheet of waxed paper then shape into a small log about 2 inches long. Refrigerate until firm. To serve, cut into 1/4 inch sections and melt over hot fish or beef. Will keep several days if refrigerated. Makes about 1/4 cup.....enough for 8 servings. Serve over grilled fish or beef. Green color is particularly attractive on salmon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Mustard Sauce Categories: Sauces, Spreads Yield: 12 servings 1/4 c Mustard Dijon 2 tb Vinegar rice wine 2 tb Mirin 1/4 c Oil, vegetable Place mustard in a small bowl. Gradually whisk in the vinegar, then the mirin and finally the oil. Whisk until smooth. Makes about 2/3 cup. Will keep a short time if refrigerated. Serve with chicken, poached fish, grilled flank steak. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Banquet Categories: Oriental Yield: 1 servings 1 Dial 555-6780 Cookies 2 Give order 5 Give name and address 3 No MSG, please! 6 Get purse out 4 Ask for extra Fortune Note: The noodle dishes are terrible; no deliveries after 10 p.m. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potatoe Wedges Categories: Vegetables Yield: 4 servings 3 ea Medium baking potatoes 1/3 c Unsalted margarine/butter 2 1/2 ts Mrs. Dash Seasoning 1/2 c Shredded cheese 1 c Sour cream 1 tb Mrs. Dash Seasoning (dip) Sour Cream Dip: Combine sour cream and Mrs. Dash for dip, cover and chill. Potatoes: Preheat oven to 375 F. Scrub potatoes, pat dry and cut into 8 wedges. Melt butter in a pan, add remaining Mrs. Dash. Dip potatoe wedges into butter, coat all sides. Place in a single layer in a baking dish. Cut side down. Spoon remaining butter over potatoes. Bake 20-25 minutes or until brown. If desired, sprinkle shredded cheese over potatoes and bake anotheer 3-5 minutes until cheese is melted. Serve with sour cream dip or steak sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Knabrus Categories: Vegetables, Penndutch Yield: 1 servings 1 x Onion 1 x Cabbage, finely cut 1 x Salt & pepper 2 tb Butter Butter a large cooking kettle well and fill with alternate layers of cabbage and sliced onions. Cover kettle and place over low flame and steam until vegetables are tender. Season with salt and pepper and butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lancaster County Lima Beans Categories: Vegetables, Penndutch Yield: 1 servings 1 lb Lima beans 4 ea Potato, diced 2 c Milk 2 tb Butter 1 x Salt & pepper Boil the beans until nearly soft, then add the 4 (or 5) potatoes and continue cooking until both are soft. Drain off the water and add the milk and butter. Season to taste with salt and pepper and serve. This makes a very good dish and the cost is low. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lebanon County Peach Cake Categories: Cakes, Penndutch Yield: 1 servings 1/4 c Shortening 1 ea Egg 2 tb Sugar 2 c Flour 3 ts Baking powder 1/2 ts Salt 1 c Milk 1 x *topping: 1 x Sugar 1/4 ts Cinnamon 1 x Peaches, fresh Sift and mix together the dry ingredients (except the topping ingredients); cut in the shortening and add the egg and milk which have been mixed together. Mix thoroughly. Pour into a well-greased oblong pan and cover with peeled peach halves. Sprinkle with sugar and cinnamon and bake at 350-F about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lehigh County Oatmeal Cookies Categories: Cookies, Penndutch Yield: 1 servings 3 tb Butter, melted 1/2 c Sugar 1/4 ts Salt 1 1/2 c Quaker oats 1/2 ts Baking powder 1 ea Egg, well beaten 1/2 ts Almond extract Mix all the dry ingredients together; add the butter, extract and egg, and mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet and bake at 350-F about 5 minutes. Remove from pan while warm. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Sauce Categories: Desserts, Sauces, Penndutch Yield: 1 servings 3 tb Sugar 1 tb Cornstarch 1 tb Lemon juice 1/2 ea Lemon, grated rind of 1/4 ts Salt 1 ts Butter 1 c Water, boiling Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add the water and cook in a double boiler until mixture thickens. Add the butter and stir until melted. Stir in the grated lemon rind and juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Sponge Categories: Pies, Penndutch Yield: 1 servings 2 ea Egg, separated 1 c Sugar 1 c Milk 3 tb Flour 1 ea Lemon, juice of 1 ea Lemon, rind of 1 tb Butter, melted 1 pn Salt Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the whites until stiff and fold into the first mixture. Pour into custard cups. Set the cups in pan with hot water and bake at 350-F about 40 minutes. The sponge may also be baked in pie shell. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mayonnaise Dressing Categories: Dressings, Salads, Penndutch Yield: 1 servings 2 ea Egg yolk, hard boiled 1 ea Egg yolk 1/2 ts Mustard 1/2 ts Salt 2 ts Vinegar 1/2 ea Lemon, juice of 1/2 c Olive oil 1 x Paprika Mash and work smooth the hard cooked egg yolks; stir in with tablespoon the raw egg yolk and mustard; work smooth. Add the oil by the tablespoonful and when half of the oil has been used, add vinegar and lemon juice, working them in very slowly. Add salt and paprika and slowly work in the remaining oil. If a greater quantity of mayonnaise is desired, continue to add oil, lemon juice and vinegar until the original quantity is almost doubled. Use only a tablespoon in working this dressing. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Molasses Candy (Old-Fashioned Pull Taffy) Categories: Candies, Penndutch Yield: 1 servings 2 c Molasses 1 c Brown sugar 2 tb Butter 1/3 c Water 1 tb Vinegar 1 pn Baking soda Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Molasses or Honey Doughnuts (Fastnacht Kucka) Categories: Cakes, Penndutch Yield: 1 servings 6 tb Molasses 1 x *or: 6 tb Honey 1 1/2 qt Milk 4 qt Flour 2 c Yeast 1 x *dissolved in: 1/2 c Water, warm 1 c Butter 4 ea Egg, beaten Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour, making a smooth batter; add yeast & water mixture. Beat together well and allow to stand over night. Combine the butter and eggs, and cream well. Add the honey and a little of the flour. Beat well and add the remaining flour, leaving enough to dust bread board. Allow time for full rise and then roll and cut in form of doughnuts. Let rise again and fry in hot cooking oil or fat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Molasses Shoo-Fly Cake Categories: Cakes, Penndutch Yield: 1 servings 1 x *pastry 1 x *liquid: 1/2 c Molasses 1 ea Egg yolk, well beaten 1/2 tb Soda 1 x *dissolved in: 3/4 c Water, boiling 1 x *crumbs: 3/4 c Flour 1/2 c Brown sugar 2 tb Shortening 1/8 ts Nutmeg 1/8 ts Ginger 1/8 ts Cloves 1/2 ts Cinnamon 1/4 ts Salt Combine the ingredients for the liquid part mixing well. Combine the dry ingredients for the crumbs, working in the shortening. Line a pie pan with pastry. Make alternate layers of crumbs and liquid. Top with crumbs and bake at 450-F until crust edges start to brown. Reduce heat to 350-F and bake until firm (about 20 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moravian Christmas Cookies Categories: Cookies, Penndutch Yield: 1 servings 2 c Shortening 2 1/4 c Brown sugar 1 qt Molasses 8 c Flour 1 tb Cloves 1 tb Cinnamon 1 ts Ginger 1/2 ts Baking soda 1 x *dissolved in: 1 ts Vinegar Use a mixture of butter and lard for the shortening. Sift the flour and spices together. Add sugar and mix well. Work in the shortening with the finger tips or with a pastry blender. Add baking soda and molasses and mix thoroughly. Chill. Roll very thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moravian Christmas Loaf Categories: Breads, Penndutch Yield: 1 servings 3 c Milk 1 c Butter 1 c Sugar 1/2 c Yeast 1 x *dissolved in: 1/4 c Water, warm 6 c Flour 1 ts Salt 1/2 lb Raisins, chopped 1/2 lb Currants 1/4 lb Citron, chopped 1/2 c Almond, blanched, sliced Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups of flour and the salt. Mix well. Cover and set aside to rise in a warm place, over night. In the morning, scald the other cup of milk and add the butter and stir until melted. Combine with the yeast mixture and add the sugar and the balance of the flour, kneading the dough well, until it is no longer sticky. Use more flour if necessary. Combine the fruit and sprinkle with some flour and add to the dough, mixing well. Cover and let rise again until double in bulk. Shape in small loaves, place in small pans, and sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moravian Hickory Nut Cake Categories: Cakes, Penndutch Yield: 1 servings 8 ea Egg 1 lb Sugar 1 c Butter 2 c Flour 1 pt Hickory nut, finely chopped 1 x *mixed in: 2 tb Flour 1 ea Brandy Work together butter and sugar until very creamy. Then slowly work in one egg at a time, alternately with 1 Tbsp flour. Work at least 5 minutes to each egg. Continue alternating the flour and eggs until all the eggs have been worked in. Then add the remaining flour and nuts; lastly, add a claret glass of brandy. Bake at 350-F for 1-1/2 hours in a deep dish, well buttered, placing dish on a small stand at bottom of oven. Test before removing from oven by sticking with toothpick. If it comes out sticky, cake is not done; if dry and clean, cake is finished. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moravian Mints Categories: Candies, Penndutch Yield: 1 servings 3 c Powdered sugar 1 c Water, boiling 12 dr Peppermint oil 1 x *or: 12 dr Wintergreen oil Boil sugar and water until when dropped in cold water it forms a soft ball. Add the mint oil, remove from stove and beat until it thickens. Then drop from spoon in thin patties on buttered or oiled paper. If wintergreen is used, color with red or green junket or food coloring. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moravian Sand Tarts Categories: Cookies, Penndutch Yield: 1 servings 2 c Butter 2 1/2 c Powdered sugar 5 ea Egg 4 c Flour 1 ts Baking soda 1 x Pecans Cream the butter and sugar together and add one egg at a time, beating well after each addition. Sift the flour and soda together and mix with other ingredients. Chill in ice box over night. Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moravian Scotch Cakes Categories: Cookies, Penndutch Yield: 1 servings 1 1/2 c Butter 1/2 c Sugar 4 c Flour 2 ts Caraway seeds Mix the flour, caraway seeds and sugar together. Work in the butter with the finger tips until well blended. Roll out about 1/3 inch thick on floured board. Cut in small squares. Bake on a greased cookie sheet at 325-F about 15 minutes. When cold, cover with boiled icing and sprinkle with colored sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moravian White Christmas Cookies Categories: Cookies, Penndutch Yield: 1 servings 2 c Butter 3 c Sugar 5 ea Egg, well beaten 1 c Cream 1 ts Soda 1 x *dissolved in: 1/4 c Water, boiling 4 c Flour Cream butter and sugar together until well blended. Beat the eggs and add. Stir in the dissolved soda. Sift the flour and add alternately with the cream. Mix thoroughly. Dough must be stiff enough to roll- add more flour if needed. Chill for several hours. Roll out thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Neither Cake Nor Candy (Brownies) Categories: Cakes Yield: 1 servings 1 1/2 ea Chocolate, unsweetened, squa 2 tb Butter 1 c Sugar 2 ea Egg, well beaten 1/2 c Flour 1 ts Vanilla 1/2 c Raisins, chopped 1/2 c Nuts, chopped Melt chocolate and butter together over hot water. Add the sugar and vanilla; mix well. Then add the well beaten eggs. Sift the flour and stir in with the nuts and raisins. Bake in a well-greased shallow pan at 350-F for 20 minutes. When cool, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Caramels Categories: Candies, Penndutch Yield: 1 servings 2 1/2 tb Butter 2 c Brown sugar 2 tb Molasses 1/2 c Milk, condensed 4 ea Chocolate, unsweetened, squa 1 ts Vanilla 1 c Nuts, chopped Melt the butter, add the sugar, molasses and the milk and bring to a boil. Cut the chocolate in small pieces and add, stirring constantly until the chocolate is melted. Boil until the caramel forms a soft ball when dropped in cold water. Add the extract and the nuts and pour into a greased pan. Cool a little and when fairly firm, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old-Fashioned String Beans and Bacon Categories: Vegetables, Penndutch Yield: 1 servings 1 c String beans 1 x *plus: 1 x Liquid 2 ea Med Potato, diced 1/4 lb Bacon, diced 1/4 ts Salt 1 ea Sm Onion 1 c Water Can use fresh string beans, substituting equivalent amount for the canned. Cut potatoes into 1/2 inch dice. Brown the bacon and combine with the other ingredients and cook about 30 minutes until potatoes are soft. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oyster Corn Fritters (Welshkorn Eishtar-Puffers) Categories: Vegetables, Penndutch Yield: 1 servings 2 c Corn pulp 2 tb Flour 2 ea Egg, separated 1/2 ts Salt 1/4 ts Pepper Canned or fresh corn may be used. To the corn pulp add the beaten egg yolks, flour and seasoning. Add the stiffly beaten egg whites and blend. Drop by spoonfuls the size of an oyster on a hot buttered frying pan and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Mojhy Categories: Candies, Penndutch Yield: 1 servings 1 c Brown sugar 1 c Molasses 1 x *or: 1 c Syrup 1 c Water 2 oz Butter 3/4 lb Peanuts, shelled To the sugar, add the molasses and water. Boil until it hardens when dropped in cold water. Just before taking from the fire add the butter and the peanuts and mix well. Pour onto well-buttered tins. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pennsylvania Pepper Cabbage (Cole Slaw) Categories: Salads, Penndutch Yield: 1 servings 2 c Cabbage, shredded 1 ea Bell pepper, green, finely c 1 x *or: 1 ea Bell pepper, red, finely cho 1/2 c *hot salad dressing 1 ts Salt Mix the shredded cabbage, pepper and salt and let stand about 1 hour. Drain off all liquid. Pour the Hot Dressing over the cabbage and mix well. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Balls (Kartoffel Balle) Categories: Vegetables, Penndutch Yield: 1 servings 1 x Irish potatoes 1 x Water 1 x Butter 1 x Parsley, fresh, minced 1 x Salt Peel Irish potatoes and cut in small balls. Place in cold water for 15 minutes. Drain off the water and cover with fresh water and cook about 12 minutes until tender. Drain, add butter, minced parsley and salt to taste. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Croquettes (Kartoffel Kloesse) Categories: Vegetables, Penndutch Yield: 1 servings 9 ea Med Potato 3 ea Egg, well beaten 1 c Flour 2/3 c Bread crumbs 1/2 ts Nutmeg 1 ts Salt 1/2 lb Butter 1/2 c Bread crumbs 1 ts Onion, chopped Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and cook for several minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Sponge Bread Categories: Breads, Penndutch Yield: 1 servings 4 ea Med Potato 2 tb Sugar 1 tb Salt 1 c Yeast 1 x *dissolved in: 1/2 c Water, lukewarm 4 c Flour, bread Pare and boil the potatoes and while hot, mash finely and rub through a sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour into the mixture, beating well. Add more flour to form soft dough. Turn onto a floured board and knead. Return to bowl, cover and let rise over night. In the morning, form into loaves, let rise until light and bake at 350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pudding Sauce Categories: Desserts, Sauces, Penndutch Yield: 1 servings 1/2 c Sugar 1 tb Flour 2 tb Butter 2 c Water, boiling 1 ts Vanilla Combine the sugar and flour and mix well. Add the boiling water stirring constantly to prevent lumping. Cook in double boiler until the mixture thickens. Add butter and stir until melted. Flavor and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin Crumb Pie Categories: Pies, Penndutch Yield: 1 servings 1 lb Raisins 1 1/2 c Water, cold 3 c Sugar 2 c Flour 1/4 c Shortening 1 c Milk 2 ea Egg, well beaten 2 ts Baking powder 1 x *pastry This recipe makes enough filling for 2 pies. Wash and clean raisins and add the cold water and 1 1/2 cups of sugar. Cook until raisins are tender and plump. Set aside to cool. Mix the flour, 1 1/2 cups of sugar and the shortening, crumbling well with the finger tips. Take out one cup of these crumbs and set aside. To the remaining crumb mixture add the eggs and milk, and mix well. Stir in the baking powder. Line two large pie pans with pie pastry, and fill with cooked raisins, pour over this the batter and sprinkle the top with the cup of reserved crumbs. Bake at 440-F for 10 minutes; reduce heat to 350-F and finish baking about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin Pie (Rosina Pie, "Funeral Pie") Categories: Pies, Penndutch Yield: 1 servings 1 c Raisins 2 c Water 1 1/2 c Sugar 4 tb Flour 1 ea Egg, well beaten 1 ea Lemon, juice of 2 tb Lemon rind, grated 1/4 ts Salt 1 x *pastry Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups water, the raisins, sugar and flour which have been mixed together, salt, lemon juice and rind, and the egg. Mix thoroughly and cook over hot water for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan. Cover with narrow strips of dough, criss-crossed. Bake at 450-F for 10 minutes. Reduce heat to 350-F and bake 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Vinegar Categories: Salads, Dressings, Penndutch Yield: 1 servings 4 lb Raspberries 2 c Vinegar 1 x Sugar Mash the berries and add the vinegar and let stand for 4 days. To each cup of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes. Strain and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rinktum Ditty Categories: Cheese/eggs, Penndutch Yield: 1 servings 1 tb Butter 1 ea Sm Onion, minced 1 lb Cheese 1 c Milk 1 tb Flour 1 c Catsup 1 ts Mustard, dry 1 tb Worcestershire sauce 1/2 ts Salt 1/4 ts Paprika 1 ea Egg, well beaten Cut cheese in small pieces. Melt the butter in top of a double boiler, add the onion and cook until onion is soft. Stir in the flour and blend; then gradually add the milk and mix well. Add the cheese and cook until the cheese has melted. Mix together the catsup, mustard, Worcestershire sauce, salt and paprika; add to cheese sauce and cook for 5 minutes. Stir in the egg and cook one minute longer. Serve at once on toast or crackers. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sand Tarts (Real Old German Style) Categories: Cookies, Penndutch, German Yield: 1 servings 2 1/2 c Sugar 2 c Butter 2 ea Egg, well beaten 1 ea Egg white 4 c Flour 1 x Pecans 1 x Cinnamon Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scalloped Sweet Potatoes and Apples Categories: Vegetables, Penndutch Yield: 1 servings 6 ea Med Potato, sweet 1/2 c Brown sugar 1 1/2 c Apple, sliced 4 tb Butter 1/2 ts Salt 1 ts Mace Boil sweet potatoes until tender. Slice in 1/4 inch pieces. Butter a baking dish and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle with sugar, salt and mace, and dot with butter. Repeat until dish is filled, having the top layer of apples. Bake at 350-F about 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schnitz Pie Categories: Pies, Penndutch Yield: 1 servings 1 lb Sour schnitz, dried ** 1 ea Orange, rind & juice of 2 tb Cinnamon 2 c Sugar 1 qt Water, cold 1 x *pastry ** Schnitz is the Berks County Dutch name for one fourth of an apple. Put the schnitz and the water into a saucepan and cook to a soft pulp. Add cinnamon, sugar, orange juice and orange rind, and mix well together. Stand aside to cool. Line a pie pan with pastry, fill with the schnitz, and cover top with pastry. Bake at 450-F for 10 minutes. Reduce heat to 350-F and continue baking for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shartlesville Corn Pudding Categories: Vegetables, Penndutch Yield: 1 servings 6 ea Corn, grated 2 ea Egg, separated 4 tb Milk 1/4 ts Salt 1/8 ts Pepper Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the milk and seasonings. Add the stiffly beaten whites. Pour into a buttered baking dish, set dish in pan with hot water and bake at 350-F about 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shoo-Fly Cake (Old Lehigh County Recipe) Categories: Cakes, Penndutch Yield: 1 servings 1 1/2 c Flour 1 c Brown sugar 1/4 c Lard 1 x *or: 1/4 c Butter 1/2 c Molasses 1/2 c Water, hot 1/2 ts Soda 1 x *pastry Make crumbs by combining the flour, sugar and shortening. Line a pie pan with pastry. Dissolve the soda in the hot water and combine with the molasses. Pour into the pastry-lined pan, top with the crumbs and bake at 350-F until firm. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Small Coffee Cakes (Kleina Kaffee Kuchen) Categories: Breads, Penndutch Yield: 1 servings 1/2 c Butter and other shortening, 2 ea Egg 2 ea Egg yolk 3 tb Sugar 1/2 c Cream 2 c Flour, sifted 1 c Yeast 1 x *dissolved in: 1 c Milk, lukewarm 1/2 ts Salt Cream the butter, sugar and salt and add the eggs and egg yolks one at a time, beating well after each addition. To the dissolved yeast, add 3 Tbsp of the flour and mix well. Combine with the first mixture. Add the remaining flour and cream alternately. Grease and flour muffin tins and fill 2/3 full of the dough. Set pans in a warm place until dough has risen to the tops of the pans. Bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soft Ginger Bread Categories: Cakes, Penndutch Yield: 1 servings 1 c Sugar 1 c Molasses 1/2 c Butter or other shortening 3 c Flour 1 c Milk, sour 2 ts Ginger 2 ts Cinnamon 1 ts Cloves 1/4 ts Nutmeg 2 ea Egg, well beaten 1 ts Soda 1 x *dissolved in: 1/4 c Water, boiling Cream the shortening and sugar, aadd the eggs and molasses, and mix well. Sift the flour and spices, and add alternately with the milk to the first mixture. Stir in the dissolved soda. Pour into well-greased cake pan and bake at 350-F 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sponge Cake Categories: Cakes, Penndutch Yield: 1 servings 6 ea Egg, separated 1 c Sugar 1 c Flour 1/3 ts Cream of tartar 1 ts Vanilla 1 ea Lemon, grated rind of 1/4 ts Salt Sift the flour 4 times. Beat yolks of eggs until light and thick. Gradually add 1/2 of the sugar, the lemon rind and vanilla. Beat the whites until stiff and add the cream of tartar and the remaining sugar. Combine the egg mixtures. Add salt to flour and fold into the egg mixture lightly. Pour into an ungreased pan with center tube. Bake at 325-F for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Streusel Kuchen Categories: Breads, Penndutch Yield: 1 servings 1/2 c Potato, mashed 1/2 c Potato water 1/2 c Butter and other shortening, 1/2 c Sugar 3 1/2 c Flour 1 c Yeast 1 x *dissolved in: 1/2 c Water, lukewarm 2 ea Egg, well beaten 1/2 c Sugar 1 1/2 c Flour 1 x *topping: 1 c Flour 1/2 c Sugar 1 ea Egg yolk, well beaten Mix together the mashed potatoes, potato water, shortening and sugar. Add to this about 3 1/2 cups flour and the dissolved yeast. Set this dough aside to rise in a warm place over night. The following morning add the eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and place in greased oblong pans. When cakes are ready to be put into the oven, brush top of cake with melted butter. Strew over the tops of the cakes the topping mixture. This mixture should be rubbed through a coarse sieve. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Suet or Carrot Pudding Categories: Vegetables, Penndutch Yield: 1 servings 2 c Carrot, cooked, mashed 1 c Suet, chopped 1 c Molasses 1 ea Egg 1 ts Baking soda 1 x *dissolved in: 1/4 c Water, hot 2 tb Brown sugar 1/4 ts Salt 1/2 ea Lemon, grated rind of 1 ts Allspice 1 ts Cinnamon 1 ts Nutmeg 1 ts Cloves 1/2 c Raisins 1/2 c Currants 1/2 c Citron, chopped 1/2 c Flour Mix all the ingredients together, adding the dissolved baking soda last. Put into a buttered mold and steam for 3 hours. (May need to use extra flour to thicken the batter). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thanksgiving Butterscotch Pie Categories: Pies, Penndutch Yield: 1 servings 1 c Brown sugar 2 tb Butter 1 tb Flour 1 ea Egg, separated 1 c Milk 1 ts Vanilla 1/4 ts Salt 1 ts Sugar 1 x *pastry Boil the brown sugar and butter together until soft. Beat the egg yolk well and add it to the flour, then add the milk. Beat this until very smooth. Combine with the sugar mixture and cook until the mixture thickens. Remove from fire and add salt and flavoring. Pour into a pastry-lined pan. Bake at 450-F for 10 minutes; reduce the heat to 350-F and bake 30 minutes. Cover pie with a meringue made by beating the white of the egg stiff and adding 1 tsp sugar. Return pie to oven to brown meringue. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Salad Dressing Categories: Dressings, Salads, Penndutch Yield: 1 servings 3 ea Egg yolk, well beaten 1 c Cream 1 tb Flour 1/2 c Vinegar 1 tb Sugar 1 ts Mustard, dry 1 ts Salt 2 tb Olive oil Mix the dry ingredients together and slowly add the vinegar and oil. Stir in the cream and beaten egg yolks and cook in top of double boiler until thick. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Raisin Loaves Categories: Breads, Fruits Yield: 10 servings 2 c Whole wheat flour; stirred 1/4 c Sugar 2 pk Active dry yeast; or 2 ts Active dry yeast; bulk 1 ts Salt 2 ts Cinnamon; ground 3/4 c Water 1/3 c Butter or regular margarine 1/2 c Buttermilk 2 ea Eggs; lg 1 1/2 c Raisins; golden 2 1/2 c Unbleached flour; sifted 1 x Vegetable oil 1 x ------vanilla frosting------ 2 c Confectioners' sugar 1/4 ts Vanilla 2 1/2 ts Milk NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl. Heat the water and butter in a saucepan over low heat to very warm (120-130 degrees F.). Remove from the heat and stir in the buttermilk. Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Add the eggs and beat an additional 2 minutes, then stir in the raisins. Gradually add the remaining 1/4 cup of whole wheat flour and enough white flour to make a stiff but light dough. (Heaviness indicates too much flour and the bread will not rise correctly.) Let rest for 5 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch the dough down and divide in half. Let rest 10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges. Tuck the ends under to form rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a greased baking sheet. Brush with oil and repeat for the second batch of dough. Cover and let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 375 degree F. oven for 25 minutes or until the loaves sound hollow when tapped. Remove from the baking sheet and cool on wire racks for 20 minutes. Frost with the vanilla icing if desired. VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Beans and Rice, Family Recipe, New Orleans Categories: Vegetables Yield: 8 servings 1 lb Red kidney beans 1/2 lb Ham, cubed 2 lb Hot smoked sausage, chunks 10 c Water 2 ea Large onions, chopped 4 tb Cooking oil 1 x Garlic powder, to taste 1 ea Salt, to taste 1 ea Pepper, to taste Rinse and sort beans. Cover with water in large pot and cook over low fire, covered, for one hour. Brown onions, ham, and sausage in oil and add to beans. Continue cooking beans mixture for two hours on low to medium heat, partially covered, stirring often. Add garlic powder, salt, and pepper, cook for another hour, or until beans are tender. Add water as necessary. If a creamer sauce is desired, mash 1/2 cup of cooked beans through a strainer and stir into beams mixture. Tasso or andouille may be substituted for the ham. Serve over hot, fluffy, long-grained rice with warm french bread. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linguine with Crab and Wild Mushrooms Categories: Fish/sea, Pasta Yield: 2 servings 1/2 ts Saffron threads 3 tb Butter 8 oz Shiitake mushrooms; stemmed 1 ea Green onions; thinly sliced 1 tb Tomato paste 8 oz Crabmeat; cut into bite-siz 2 ts Tarragon; fresh, or 3/4 tea 8 oz Linguine; [or other pasta, Combine clam juice and saffron threads in small bowl. Melt butter in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add half of green onions and 1 tablespoon tomato paste and stir to blend. Add clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir until heated through. Season with salt and pepper. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to same pot. Add sauce and toss to coat. Divide pasta between 2 plates. Sprinkle with remaining green onions and serve. Serves 2, can be doubled or tripled Recipe from Bon Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Artichoke Heart and Radicchio Salad Categories: Salads Yield: 2 servings 1 pk Artichoke hearts; frozen, 9 1 x Marinated in a jar] 2 1/2 tb Olive oil; extra-virgin 2 ts Lemon juice; fresh 1 ea Raddicho; small, separated 1 x Leaves torn into halves) 14 ea Basil leaves; chopped 1 x Parmesan cheese Cook artichoke hearts according to package directions. Drain. Rinse with cold water and drain [or just drain canned or marinated hearts, reserving marinade]. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes. Add radicchio, basil and remaining 1-1/2 tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. [If you feel you need it for flavor, add reserved marinade a tablespoon at a time and then tasting to see if it needs more.] Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave Parmsesan atop salad. Serves 2, can be double or tripled. Recipe from Bon Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Berries Kir Royale Categories: Fruits, Desserts Yield: 2 servings 2 c Strawberries; halved 1 tb Sugar 1/2 c Champagne; chilled or spark 1 tb Creme de cassis 1 x Nutmeg hearts; see recipe Mix strawberries and sugar in medium bowl. Let stand 5 minutes, stirring occasionally. Divice between 2 large wine glasses. Pour 1/4 cup Champagne and 1/2 tablespoon cassis into each glass. Serve with Nutmeg Hearts. Serves 2, can be doubled or tripled. Recipe from Bon Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Puff Pastry Hearts Categories: Fruits, Desserts Yield: 16 servings 1 ea Puff pastry; thawed (half o 2 tb Sugar 1/2 ts Nutmeg; ground Preheat oven to 350F. Roll pastry out on lightly floured surface to 11x14-inch rectangle. Using 3- to 4-inch heart-shaped cookie cutter, cut out hearts. Transfer to cookie sheet. Combine sugar and nutmeg in bowl. Sprinkle over hearts. Bake until cookies are puffed and golden brown, about 15 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight.) Makes about 16 hearts. Note: These look very pretty when presented on a plate of sliced strawberries. Recipe from Bon Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Danish Categories: Cookies Yield: 1 servings 1 x -----crust----- 1 c Shortening 3 c Flour 1/2 ts Salt 1/2 c Milk 1 ea Egg yolk 1 x -----filling 6 c Apples, peeled and sliced 1 1/2 c Sugar 1/4 c Margarine 2 tb Flour 1 tb Cinnamon 1 x -----glaze----- 1/2 c Powdered sugar 2 ts Milk 1/4 ts Almond extract Mix flour and salt, cut in shortening, combine milk and egg yolk and add to flour. Roll out half the mixture on a floured surface to fit 11x16x1/2 inch jelly roll pan. Place in pan. Mix all filling ingredients together and spread over dough. Roll remaining pastry and place over filling. Brush pastry with 1 egg white, stiffly beaten. Bake at 375F 45 minutes. Mix together glaze, drizzle over cooled danish. Cut into bars. Source: My mother. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frango Mints Categories: Chocolate Yield: 1 servings 12 oz Chocolate 1 x Peppermint extract 1/2 c Margarine 1 1/2 c Powdered sugar 2 ea Eggs 2 ts Vanilla Melt and cool chocolate. Cream together margarine, sugar, eggs and vanilla. Add cooled chocolate and a few drops of mint to creamed mixture. Pack into 8 inch square pan. Cool and set and cut in squares. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glazed Triple Chocolate Bread Categories: Chocolate, Breads, Desserts Yield: 5 servings 1 x -----bread----- 2/3 c Firmly packed brown sugar 1/2 c Land o lakes butter, softene 1 c Semi-sweet miniature real ch 2 ea Eggs 2 1/2 c All-purpose flour 1 1/2 c Applesauce 1 ts Baking powder 1 ts Baking soda 2 ts Vanilla 1/2 c Semi-sweet miniature real ch 1 x -----glaze----- 1/2 c Semi-sweet miniature real ch 1 tb Land o lakes butter 5 ts Water 1/2 c Powdered sugar 1/4 ts Vanilla 1 x Dash salt Heat oven to 350 deg.F. For bread, in large mixer bowl combine brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy, 1 to 2 minutes. Add 1 cup melted chocolate chips and eggs; continue beating until well mixed, 1 to 2 minutes. Add flour, applesauce, baking powder, baking soda and 2 tsp vanilla. Reduce speed to low; continue beating, scraping bowl often, until creamy, 1 to 2 minutes. By hand, stir in 1/2 cup chocolate chips. Spoon batter into 5 greased 5 1/2 x 3-inch mini-loaf pans. Bake for 35 to 42 minutes or until center crack is dry when touched. Cool 10 minutes. Remove from pans. (Bread can be frozen unglazed. Remove from freezer; bring to room temperature before glazing.) For glaze, in 2-quart saucepan combine 1/2 cup chocolate chips, 1 Tbsp butter and water. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in powdered sugar, 1/4 tsp vanilla and salt until smooth and creamy. Drizzle _each_ warm loaf with glaze. Cool completely. Source: Kyosho Connick, FidoNet Cooking Echo Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peter Paul Mounds Cake Categories: Cakes, Chocolate Yield: 1 servings 1 ea Deep chocolate cake mix 1 c Milk 1 c Sugar 24 ea Large marshmallows 1 x -----icing----- 1 1/2 c Sugar 1/2 c Evaporated milk 1 ea Stick (1/2 cup) butter or ol Bake a deep chocolate cake mix in a large sheet cake pan. While cake is baking, mix together next three ingredients, milk, sugar and marshmallows. Heat until marshmallows are melted. Remove from heat and add 14 oz. coconut. Spread above mixture on slightly warm cake. FOR THE ICING: Cook until boiling. Take off heat and add 1 1/2 cup chocolate chips. Stir until chips are melted. Spread on cake. Source: Donna Ransdell, FidoNet Cooking Echo Practice Random Kindness and Senseless Acts of Beauty Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Triple Espresso Brownies Categories: Cookies Yield: 36 servings 1 x -----brownies----- 21 1/2 oz Brownie mix (1 pkg. pillsbur 1/2 c Water 1/4 c Oil 1 ea Egg 2 ts Expresso granules, instant 1 ts Vanilla 1 x -----filling----- 1/4 c Butter, softened 1/2 c Brown sugar, firmly packed 1 ea Egg 2 ts Espresso granules, instant 1 ts Vanilla 1 c Walnuts, coarsely chopped 3 ea Chocolate bars, sweet dark/b 1 x -----glaze----- 1/2 c Semi-sweet chocolate chips 1 tb Butter or margarine 1/8 ts Espresso granules, instant 1 ts Milk or whipping cream Calories per serving: 160 Fat grams per serving: 9 Approx. Cook Time: 50 Cholesterol per serving: 9 Heat oven to 350F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350F for 30 minutes. Remove from oven. Meanwhile, in small bowl combine 1/4 c. butter and brown sugar; beat until light and fluffy. Add 1 egg, 2 t. coffee granules and 1 t. vanilla; beat until well blended. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake an additional 17 to 20 minutes or until light brown. In small saucepan over low heat, melt chocolate chips and 1 T butter, stirring constantly until smooth. Remove from heat. With wire whist, stir in 1/8 t. coffee granules and enough milk for drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars. SOURCE: Pillsbury Bakeoff 34th Contest Cookbook System Error: (A)bort, (R)etry, (C)onsume Chocolate Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Eggplant with Two Cheeses Categories: Vegetables, Cheese/eggs Yield: 8 servings 1/2 ea Unsalted butter; (1/4 cup) 1/2 ea Yellow onion; diced 1/2 ea Green bell pepper; diced 1/2 ea Red bell pepper; diced 2 ea Eggplants; about 1 lb. each 1 ea Bay leaf 1/2 c Dry white wine 1/2 c Chicken stock; or canned br 2 c Whipping cream 1 c Parmesan; freshly grated (a 8 ea Sl Mozzarella; 1/4-inch thic Melt butter in heavy large Dutch oven over medium heat. Add onion and bell peppers and saute until tender, about 10 minutes. Add eggplants and bay leaf and saute until eggplant is almost tender, about 10 minutes. Add wine and chicken stock and cook until liquid evaporates, about 5 minutes. Add cream and cook until eggplant is tender and mixture is thick, stirring frequently, about 25 minutes. Mix in Parmesan. Season to taste with salt and pepper. Divide mixture among 8 large ramekins. Top each with slice of mozzarella cheese. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350F. Bake eggplant until heated through, about 15 minutes. Preheat broiler. Broil until cheese bubbles. Serve hot. Recipe from The Pomodoro Restaurant, Dallas, Texas. Recipe courtesy of Bon Appetit, JanuarJanuary 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Cabbage with Wine and Apples Categories: Vegetables Yield: 8 servings 2 ea Red cabbage; medium heads, 4 tb Unsalted butter 1 1/2 tb Brown sugar; dark 2 ea Med Onions; finely chopped 2 ea Sm Apples; granny smith, pee 1 x Chopped 1/4 c Red wine vinegar; plus 2 ta 1 ts Coarse salt; kosher type 1/4 c Dry red wine; plus 2 tables 1 1/3 c Meat stock; or canned beef 1 x (actually 1 to 1-1/3 cups) 3 tb Red currant jelly 1. Quarter and core the cabbages. Wash, drain and cut into 1/4-inch shreds. In a large, heavy nonreactive casserole, melt the butter over moderately low heat. Stir in the brown sugar and cook, stirring, until melted. Add the onions and apples. Cover tightly and cook over low heat for 5 minutes, stirring twice. 2. Add the shredded cabbage and toss to coat lightly. Pour the vinegar over the cabbage and stir to mix. Cover and cook for 10 minutes. 3. Sprinkle the salt over the cabbage and add the wine and 1 cup of the stock. Cover and simmer over moderately low heat until the cabbage is very tender, 1-1/2 to 2 hours, adding more stock as necessary to keep the cabbage fairly moist but never soupy. Add the currant jelly and stir until melted. Remove from the heat and serve hot. (The cabbage can be made up to 2 days ahead. Let cool completely, then cover and refrigerate. Let return to room temperature before reheating.) Serves 8. Recipe from Food & Wine, December, 1991. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesecake Ice Cream Categories: Desserts Yield: 1 servings 1 x Softened, but still cool 1/4 c Superfine sugar 1 c Sour cream; cold 1 c Whipping cream; cold 1 pn Coarse salt; kosher type 3 tb Lemon juice; fresh 1/4 ts Vanilla extract 1. Chill a medium mixing bowl and the beaters of an electric mixer. In the bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Beat in the sour cream and then the whipping cream. Add the salt, lemon juice and vanilla and beat the mixture just until thick and smooth. Cover and refrigerate overnight, or until very cold. Wash and dry the mixer beaters and chill again. 2. Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy, about 3 minutes. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately, or pack the ice cream into a covered container and freezer for up to 24 hours. (Note: If you do this, use a decorative mold!). Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving. Makes about 1 quart. Recipe from Food & Wine, December, 1991. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato, Porcini and Pancetta Sauce Categories: Italian, Sauces Yield: 1 servings 1 pk Porcini mushrooms*; dried, 1 c Hot water 1 tb Olive oil 2 oz Pancetta*; or bacon, choppe 1 ea Med Onion; chopped 2 ts Rosemary; fresh or 1 teaspo 1/8 ts Dried red pepper; crushed 1 cn Tomatos; crushed, with adde * Pancetta, which is Italian unsmoked bacon cured in salt, and porcini mushrooms are available at Italian markets and some specialty food stores. Rinse mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from water, reserve soaking water. Cut hard stems from mushrooms. Heat oil in heavy medium saucepan over medium heat. Add pancetta and saute 2 minutes. Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes. Add dried red pepper and saute 20 seconds. Add tomatoes and mushrooms. Carefully pour in reserved mushroom soaking liquid, leaving sediment in bowl. Simmer until sauce is thick, stirring occasionally, about 35 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Makes about 4 cups. Use with Fontina, Mushroom and Pancetta Lasagna. Cover recipe from Bon Appetit, January, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Decadence Categories: Chocolate, Desserts Yield: 10 servings 16 oz Semisweet or bittersweet cho 5 oz Sweet butter 5 ea Large eggs, separated 1 tb Flour 1/4 ts Cream of tartar 3 tb Sugar (to 4 tbsp) 4 c Heavy cream 1 x One or a pair of the followi 1 x Raspberry sauce 1 x Sauce bijou (cranberry/raspb 1 x Orange sauce DIRECTIONS: Preheat oven to 425-F. Line 8x2" round cake pan with parchment or waxed paper. Melt the chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until smooth. Or, microwave on medium (50%) for about 3 minutes and 30 seconds. Stir until completely melted and smooth. Whisk in egg yolks and flour. Set aside. Beat egg whites with cream of tartar in a clean, dry mixing bowl at medium speed until soft peaks form. Gradually sprinkle in 1 Tbsp sugar, beating at high speed, until stiff but not dry. Fold about 1/4 of egg whites into the chocolate mixture to lighten it. Quickly fold in remaining whites. Turn mixture into prepared pan. Bake for exactly 15 minutes. Remove from oven and cool in pan. Cake will rise somewhat, especially around edges, but will still seem undercooked. As it cools, it will sink in the center. This is correct! Let the dessert cool completely in the pan on a rack. Cover and chill for several hours in the refrigerator. Run a knife or small spatula around the edge to release it from pan. Warm the bottom of the pan on a stove burner on low heat for just a few seconds; invert it onto a plate to unmold. Peel the parchment liner from bottom and invert again onto serving plate or corrugated cake circle (if you plan to frost it with whipped cream). The cake circle will be 1/2" bigger than the dessert all around. The dessert will be right side up and higher around the edges than in the middle. It may be made to this point up to 4 days in advance. Wrap well and refrigerate until needed, or freeze for up to 3 months. To Serve Simply: Remove from refrigerator at least one hour in advance. Cut in wedges and pass lightly sweetened whipped cream and sauces separately. To Serve More Formally: Whip cream with remaining 3 Tbsp sugar and mask cake thickly with about 3/4 of it. (Instructions in back of book say to use a turntable. Cover cake with whipped cream, smooth top, then hold spatula at an angle to sides and rotate turntable to smooth.) Scrape the remaining whipped cream into pastry bag and pipe large rosettes or swirls around the top edge of the cake. Source: Cocolat, Extraordinary Chocolate Desserts, by Alice Medrich (owner of the Cocolat chocolate dessert store chain, California). ISBN # 0-446-51419-5 From: Sallie Krebs (nee Austin), FidoNet Cooking Echo Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggnog Rice Pudding Categories: Desserts Yield: 6 servings 2 tb Cornstarch 1 qt Eggnog 2 c Cooked Rice 1 ds Nutmeg In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, (about 10 minutes). Pour into serving dishes. Garnish with nutmeg. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Pork and Black Bean Chili Categories: Beans, Chili Yield: 8 servings 1 lb Black Beans 2 tb Olive Oil 1 1/2 lb Boneless lean pork, cubed 2 ea Onions, large, chopped 5 ea Garlic Cloves, minced 4 ts Chili Powder, (or more) 1 tb Paprika 2 ts Oregano, dried 2 ts Cumin, ground 1/2 ts Chili Pepper Flakes 1 cn Tomatoes, chopped 28 oz 2 c Chicken Stock 2 tb Red Wine Vinegar 3 ea Green Peppers, diced 1/3 c Parsley or Coriander, chop 1 x Salt 1 x Black Pepper, freshly ground In a large pot, cover beans with water and bring to boil; cook for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender. Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender. Add chopped parsley or chopped coriander. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Salad, Minestrone Soup, Ice Tea, Categories: Salads, Pasta, Beverages, Soups/stews Yield: 1 servings 1 c Cooked pasta 1 c Broccoli 1/4 c Carrots 1/4 c Celery 1/4 c Oil-free dressing 1 c Minestrone soup Cook broccoli, carrots and celery, mix with pasta and dressing. Serve with minestrone soup for lunch. From Cut Out Cholesterol Diet Posted by: Sheila Exner - January 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Yellowfin with Mango-Papaya Relish Categories: Fish/sea Yield: 4 servings 4 ea Yellowfin tuna steaks 1 tb Oil 1 ts Coriander, ground 1 x Salt 1 x Pepper, white -----------------------------------RELISH----------------------------------- 1 ea Mango, large 1 ea Papaya, large 2 tb Lemon juice 3 ts Cilantro, fresh; minced 1 x Salt 1 x Pepper, white Peel and pit mango and cut into a small dice. Peel and seed the papaya and cut into small dice. Relish: Puree half the mango and the papaya in a food processor. Transfer puree to a medium bowl. Add remaining mango and papaya, lemon juice, and cilantro; toss to combine. Season with salt and pepper; set aside. Heat the grill. Rub tuna steaks with oil, then sprinkle with coriander, salt, and pepper. Grill tuna steaks, turning once, until opaque throughout. Serve each steak with the relish on the side. --- COOK's magazine Courtesy of Shareware RECIPE CLIPPER 1.2 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheshire Cat Categories: Cheese/eggs Yield: 4 servings 1/8 lb Margarine (1) 1 tb Flour (2) 1 c Milk (3) 1 ea Egg, Slightly beaten (4) 1 ea Can tomato soup (5) 2 c Cheese (sharp Cheddar)(6) 1 ea Egg, Slightly beaten (7) *GRATE CHEDDAR CHEESE Mix in numerical order given (1-7). After each ingredient wait a few minutes before adding another. Stir often!! Serve over saltines and add paprika sprinkled on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wagon Wheel Sausage Pie Categories: Cheese/eggs Yield: 6 servings 12 oz Sausage, little sizzlers 3 c Hash browns, loose, frozen 1/2 c Green onions, chopped 2 tb Milk 1/2 ts Salt 1/4 ts Pepper 8 oz Cream cheese 3/4 c Bisquick 1/3 c Milk 2 ea Egg Cook sausages and drain. Grease 10 inch pie plate. Spread potatoes in pie plate. Mix together next 5 ingredients and spread over potatoes. Arrange sausages in spoke fashion on top. Mix together bisquick, milk and eggs and pour around sausages. Bake uncovered at 400 degrees for 25 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gibanica Categories: Cheese/eggs Yield: 8 servings 2 lb Cottage cheese, large curd 1 x Cheese 4 ea Egg, separated 10 tb Butter 1/2 ts Salt 1 lb Phyllo dough Mix cheese with egg yolks and one stick of melted butter. Add salt. Beat egg whites until foamy and add to cheese mixture. Grease 9 x 13 pan. Place 3 phyllo sheets on bottom and sprinkle lightly with filling. Alternate triple layers of dough with filling, ending with dough. Melt remaining butter and sprinkle over top. Bake at 350 degrees for 1 hour. Let cool slightly before cutting. Can be reheated uncovered. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lukschen Kugel (Mama Leah Cookbook) Categories: Cheese/eggs Yield: 8 servings 1 lb Medium egg noodles 6 ea Eggs 1 c Cottage cheese 1 c Sour cream 1/2 c Sugar 1 c Raisins (optional) 1/2 c Brown sugar 1/2 c Walnuts or pecans 1 tb Cinnamon Preheat oven to 350 F. Cook noodles until tender, drain. Beat eggs in large bowl. Add milk, cheese, sour cream, white sugar and raisins. Beat together and then add noodles. Mix well. Pour into 10 x 14 inch pan. Mix together brown sugar, nuts and cinnamon. Sprinkle evenly over noodles and bake for 1 hour or until center seems firm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggs Benedict Without Real Eggs Categories: Cheese/eggs Yield: 4 servings 1/4 c Cholesterol-free egg product 1 1/2 ts Lemon juice 3 tb Evaporated milk 1/2 c Butter 1 ds Cayenne pepper 4 ea Frozen waffles, toasted 4 ea Canadian bacon slices, warme 4 ea Egg, poached Approx. Cook Time: 15min For hollandaise sauce: In a heavy saucepan, combine egg product and lemon juice; stir over low heat (watching carefully so eggs don't cook) until thickened. Slowly stir in evaporated milk until heated. Remove from heat and stir in butter and cayenne pepper until smooth. Assemble each serving in the following order: waffle, Canadian bacon and poached egg. Top each with sauce and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Turtle Cheese Cake--Microwave Categories: Cakes Yield: 12 servings 4 tb Margarine 1 1/4 c Graham cracker crumbs 14 oz Caramel candies (36 Brachs) 1/2 c Evaporated milk 1 c Pecan pieces 16 oz Cream cheese 1 c Chocolate chips, divided 1/2 c Sugar 1 ts Vanilla 2 x Eggs 2 tb Milk 12 x Pecan halves Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan Put caramels in a 1 quart casserole with evaporated milk. Microwave on HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into it. Refrigerate. Put cream cheese in a large glass mixing bowl with 1/2 cup chocolate chips. Microwave on 50% (MDM) 3-3 1/2 minutes, until cheese is softened and chips are melted. Add sugar and vanilla; blend with an electric mixer. Add egg and blend. Pour on top of caramel layer in cake pan. Rotating twice during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center still juggles slightly. Cool and refrigerate. Combine remaining chips and 2 tablespoons milk in a 2 cup glass measure. Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth and spread on top of cheesecake. Top with pecan halves. NOTE: Assembled cheesecake can be baked in a 350 degree pre-heated conventional oven for 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pisang Goreng (Sauteed Bananas) Categories: Fruits, Oriental Yield: 4 servings 2 ea Banana 4 tb Butter Peel bananas and slice lengthwise and then in half crosswise. Heat butter in a skillet large enough to hold the bananas in a single layer. Place bananas in the skillet cut side down when the margarine is bubbling but not brown. Saute until golden, turning once; about two minutes per side. Drain on paper towels. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brandied Sweet Potatoes Categories: Vegetables Yield: 8 servings 4 Medium sweet potatoes 1/4 c Seedless raisins (optional) 2/3 c Brown sugar, firmly packed 1/4 c Cognac or other brandy 1/4 c Water 1/2 c Chopped apple (optional) 2 tb Butter 1. Wash potatoes; don't peel. Boil in water (enough to cover potatoes) until barely soft (15 min). Drain, cool, peel. Slice into a greased casserole. 2. Preheat oven to moderate (350 degrees F). 3. Bring to a boil brown sugar, water, butter, and raisins. Add cognac and pour mixture over potatoes. 4. Bake uncovered, 30 min, basting several times with syrup in casserole. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duck Liver Moose Categories: Appetizers Yield: 6 servings 1 lb Duck livers, cleaned 1 tb Fresh pepper 1 tb Kosher salt 1 oz Hazelnut liqueur 3 lg Shallots, chopped 1 tb Nutmeg 1 oz Brandy 3 c Heavy cream Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Pancakes (Cancer) Categories: Appetizers, Fish/sea, Pancakes Yield: 10 servings 1 c Flour 1/2 lb Shrimp, shelled 1 Pinch salt 2 tb Butter 1 Egg, lightly beaten 3 tb Flour 4 ts Oil 1/4 c Light cream 1 1/2 c Milk plus 1 Tbsp 1 c Gruyere Cheese 1/2 lb Monkfish 2 tb Parsley, fresh, chopped 6 Scallops 1 Salt and pepper 3/4 c Milk 1 1/2 tb Oil for frying 2 Garlic cloves, chopped Servings: 10 Make pancake batter by mixing flour and salt in mixing bowl. Make well in center and pour in the egg, 4 tsp oil and 1 cup milk. Whisk to smooth batter then add remaining milk. Remove any skin from monkfish, rinse and cut into bite-size pieces. Pat dry. Rinse and pat dry scallops, cut in half. Pour 3/4 cup milk into saucepan, add garlic and bring to simmer. Add all fish except shrimp. Simmer for 5-6 minutes then add shrimp. When shrimp turn pink remove all fish to a bowl and set aside. Strain fish milk and reserve for sauce. Place butter in saucepan and melt, add flour and stir for 2 minutes, then pour in reserved milk and the cream. Continue to stir and simmer for a few minutes until you have a smooth sauce. Turn heat to low, add cheese and parsley and season to taste with salt and pepper. Add fish, mix well. Preheat oven to 350 degrees F. Place small frying pan or omelet pan over high heat. Lightly grease it with a little oil. Beat pancake batter, then pour 3 Tbsp into pan. Turn pan so bottom is covered evenly with batter and cook for 40-60 seconds, turn and cook 30-40 seconds longer. Transfer to large plate. Continue with remaining batter. (There should be enough filling for 10 pancakes.) Place an equal amount of filling (about 3 Tbsp) in center of each pancake, fold the sides over filling and arrange in ovenproof dish just large enough to hold pancakes. Place in oven for 20 minutes, or until the pancakes are hot through. Serve immediately. These thin pancakes, which conceal a tasty mixture of fish, will appeal to the masked and mysterious side of the Cancerian, who when in need of refreshment and quiet will reture into his or her own protective shell. These can be served as a first course or as a luncheon dish for four, with a green salad and a very chilled white wine. From: "A Taste of Astrology" Posted by: Grandma Sheila (Exner) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: *Potato-Leek Soup Categories: Vegetarian, Soups/stews Yield: 4 servings 4 c Peeled & chunked potatoes 1/4 ts Garlic powder 4 c Water [or broth] 1/8 ts Freshly ground white pepper 2 x Leeks, white parts only, 1/4 ts Dried dill (optional) - washed well & sliced 1/2 c Chopped scallion (optional) 1/2 ts Onion powder Place the potatoes, water and leeks in a medium-sized soup pot. Bring to a boil, reduce the heat, cover and cook until the potatoes are tender, about 30 minutes. Transfer to a blender or food processor and process until smooth and creamy. Or transfer only half of the soup to a blender or processor and blend until smooth and creamy. Return to the pan and stir to mix. This will yield a creamy soup with chunks of vegetables. Add the remaining ingredients. Heat through. (If you are using the optional ingredients, cook over very low heat for 10 minutes.) Serve Inputted by Sue Smith. From _The New McDougall Cookbook_ (Dutton 1993) Comments: using a hand blender right in the soup pot worked fine. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Squash Soup Categories: Soups/stews, Vegetarian Yield: 8 servings 1 lg Butternut or buttercup 1 c Chopped carrot - squash 2 ts Minced fresh ginger 1 1/2 c Sliced onion 5 c Water 1 1/2 c Peeled & chopped apple Put the whole squash in a microwave oven and cook on high power for 8 minutes. Peel the squash and cut into cubes. (If you don't have a microwave oven, this step may be omitted. This brief cooking time simply makes the squash easier to peel and cut up.) Place all of the ingredients in a large soup pot and simmer over medium-low heat for 45 minutes. Place the soup in a blender or food processor, in batches, and blend until smooth and creamy. Inputted by Sue Smith. From _The New McDougall Cookbook_ (1993). From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Millet Stew Categories: Vegetarian, Soups/stews Yield: 6 servings 1 c Millet 1 c Celery, chunked 4 c Water 1/2 lb Mushrooms, chopped 2 Onions, wedged 2 Bay leaves 2 Potatoes, chunked 1/2 ts Basil 2 Carrots, chunked 1/2 ts Thyme Toast millet in a dry skillet for about 5 minutes. Stir constantly to avoid burning. Add all ingredients to a slow cooker and cook for 4 hours on high or 8 hours on low. From: Jagordon@agsm.Ucla.Edu From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Gravy Categories: Sauces Yield: 1 servings 2 c Warm water 3 cl Garlic pressed or 1 tb Raw cashew pieces, rinsed 1/2 ts Garlic powder 1 tb Onion powder 1/8 ts Fresh ground black pepper 2 tb Cornstarch or arrowroot 1 1/2 tb Parsley flakes (optional) 3 tb Soy sauce Place 1/2 cup warm water and all of the ingredients except the parsley in a blender or food processor and blend until smooth and creamy. When creamy, add 1-1/2 cups more warm water and blend. Pour into a saucepan and cook over medium heat, stirring constantly, until thick, about 5 minutes. Add the parsley flakes for color after cooking if desired. Makes 2 cups. From "The New Mcdougall Cookbook" by John and Mary McDougall Converted by MMCONV vers. 1.40 --- From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Layered Dinner Categories: Vegetables Yield: 8 servings 6 Potatoes; sliced 1/4 c Low sodium tamari 1 Onion; large, sliced 1 ts Ground thyme 2 Carrots; sliced 1 ts Dry mustard 1 Green pepper; sliced 1 ts Basil 1 Zucchini; sliced 2 ts Chili powder blend 1 c Corn; frozen or fresh 1/2 ts Cinnamon 1 c Green peas; frozen or fresh 1/8 ts Oregano Sauce: 1/8 ts Salt 3 c Tomato sauce 2 tb Parsley flakes Optional vegetables: mushrooms, broccoli, green beans, etc. Layer vegetables in large casserole in order given. Use optional vegetables as desired. Mix ingredients of sauce together. Pour over vegetables. Bake, covered in a 350 degree oven for about 1 1/2 hours. HELPFUL HINTS: Other vegetables may be used, according to your preference. This dish is easy to prepare ahead <RETURN>, <S>croll, <Q>uit ? and hold in oven for a company dinner. Serve with whole grains or bread and a green salad. The McDougall Plan, p. 309 Converted by MMCONV vers. 1.40 --- From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yam & Apple Casserole Categories: Casseroles, Vegetables, Fruits Yield: 4 servings 2 Sweet potatoes, medium 1/4 c Applesauce 1 Apple, baking, large 1/2 c Water Peel the sweet potatoes and slice thinly. Core the apple and cut into thin slices. (May peel, if desired). Layer the apples and sweetpotatoes into a square baking dish. Combine applesauce and water and pour over the layered ingredients. Sprinkle with cinnamon, if desired. Cover and bake at 400 degrees for 40 minutes. May be served hot or cold. From: The McDougall Health-Supporting Cookbook, Volume One, Mary McDougall MM 9/16/93 by Val Rowe (GEnie: V.Rowe1) Converted by MMCONV vers. 1.40 --- From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Potatoes and Apricots Categories: Vegetables, Fruits Yield: 12 servings 2 1/2 lb Sweet potatoes, cooked 1/2 c Water 1 c Apricots, dried, chopped 4 tb Honey 3/4 c Orange juice 1/2 c Walnut pieces (optional) Peel and cut cooked sweet potatoes into large pieces. Place apricots, orange juice, water and honey in a saucepan. Bring to a boil. Reduce heat, cover, and simmer until apricots are soft, about 25-30 minutes. Remove from heat. Arrange sweet potatoes in a baking dish. Sprinkle with walnuts, if desired. Pour apricot sauce over the top. Cover. Bake at 350 degrees until heated, about 15-20 minutes. From: The McDougall Health-Supporting Cookbook, Vol. I by Mary McDougall MM 9/16/93 by Val Rowe (GEnie: V.Rowe1) Converted by MMCONV vers. 1.40 --- From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Split Pea and Lentil Soup with Vegetables Categories: Soups/stews, Vegetarian, Vegetables Yield: 8 servings 1 1/2 c Chopped onion 1 tb Soy sauce 1 c Chopped celery 1/4 ts Fresh ground black pepper 2 cl Garlic, minced 1/4 ts Dried rosemary, crushed 8 c Water 1 1/8 c Green split peas 1 c Diced carrot 1 1/8 c Lentils 1 Bay leaf In a large saucepan, saute the onion, celery, and garlic in 1/2 cup of the water until the vegetables are tender, about 5 minutes. Add the carrot, remaining 7-1/2 cups water, bay leaf, soy sauce, pepper and rosemary. Heat to boiling. Stir in the peas and lentils. Simmer, covered, for 45 minutes, stirring occasionally. From "The New McDougall Cookbook" Converted by MMCONV vers. 1.40 --- From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mu Shui Tofu Categories: Vegetarian, Chinese Yield: 1 servings 1/2 ea Block of tofu, frozen, 1 c Bean sprouts - thawed & cut into thin 1 c Another vegetable, julienne - strips - sliced 1 pk Shitake mushrooms 1 ts Chinese Five Spice Powder 1 tb Grated fresh ginger 1/4 c Low sodium Tamari 1 ea Carrot, grated 1 tb Sherry (optional) 1 ea Green onion, sliced thin 2 tb Cornstartch 6 ea Leaves Chinese cabbage, Chinese Plum Sauce - sliced thin Whole wheat chapati Pour 2 cups boiling water over mushrooms and allow them to soak while slicing other vegetables. Then drain mushrooms, cut off hard stems and discard. Slice mushroom caps into thin strips. In 1/4 cup water, sauté ginger, carrot and any other long cooking optional vegetable for 5 min. Add onions, cabbage, bean sprouts, mushrooms and any optional fast cooking vegetable. Add the five spice, tamari, sherry and 1 T plum sauce. Cook and stir for 5 min. more. Add tofu strips. Add cornstarch dissolved in 1/3 cup cold water. Bring to a boil and stir until sauce thickens. To stir, spread about 1/2 tsp of Plum sace down the center of a warm chapati. Add some of the vegetable-tofu mixture and roll up the chapati. HELPFUL HINTS: This vegetable-tofu mixture could also be served voer rice or other whole grains. From _The McGougall Health-supporting Cookbook Vol. I_, Mary McDougall (contributed to book by Elaine French). Uploaded by Sue, S.Smith34. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Me'lange Categories: Vegetarian, Soups/stews Yield: 8 servings 1 md Red onion chopped 5 c Water 4 md Carrots sliced 3 ts Marjoram 1 Celery Stalk, sliced 1 c Peas 1/2 c Corn 1/2 c Tomato paste 1/4 c Barley 1 tb Soy sauce 5 cl Garlic, minced 1 c Spinach, Chopped/packed 2 tb Parsley, minced Place the onions, carrots celery, corn, barley, garlic, parsley and 3 cups of the water in a large sauce pan. Place the remaining 2 cups of water, the tomatoes and marjoram in a blender and process on low to medium speed until smooth. Add to the sauce pan. Bring to a boil, then turn down heat, cover and simmer for 1 1/4 hours. Add the peas, spinach, tomato paste and soy sauce, cover and simmer for 10 min. more. Note: If you are using very mature garden peas, add them 10-15 minutes sooner. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carob Chip Cookies Categories: Desserts, Low-fat, Vegetarian Yield: 48 servings 3 c Whole-wheat flour 2 ts Vanilla;1 ts if Watkins 1 ts Baking soda 3/4 c Unsweetened carob chips 3/4 c Unsweetened applesauce 1/2 c Chopped nuts;or sunflower 3/4 c Honey ;seeds (optional) In a large bowl, mix together flour and baking soda. In a separate bowl, compine applesauce, honey and vanilla. Add dry ingredients to liquid ingredients. Add carob chips and nuts (if desired) and mix well. Drop cookie dough by teaspoonfuls onto a non-stick or lightly oiled cookie sheet. Flatten dough with fork. Bake at 350 for 13 minutes. Makes 48 cookies. Per cookie: 55 Cal; 1g prot; 0.9g fat; 12g carb; 0 chol; 18mg sod. From May 1990 Vegetarian Times Magazine page 37 Article by Mary McDougall Formatted to MM by J.Duckett1 (Kat) From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carob Brownies Categories: Desserts, Low-fat, Vegetarian Yield: 16 servings 2 c Whole-wheat pastry flour 1/2 c Unsweetened applesauce 1/3 c Carob powder 1 c Water 2 ts Baking powder 1 ts Vanilla; 1/2 tsp if Watkins 1/3 c Honey 1/4 c Chopped nuts (optional) In a large mixing bowl, combine flour, carob powder and baking powder. In a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry ingredients to wet ingredients and mix well. Stir in nuts if desired. Pour batter into a nonstick or lightly oiled 8-inch square baking dish. Bake at 350 for 35 minutes. Makes 16 brownies. Per brownie: 84 cal; 2g prot; 0.3g fat; 21g carb; 0 chol; 41mg sod. From May 1990 Vegetarian Times magazine page 38 Article by Mary Mcdougall Formatted to MM by J.Duckett1 (Kat) From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Cook Tofu "Cheesecake" Categories: Vegetarian, Low-fat, Desserts Yield: 8 servings -----------------------------------CRUST----------------------------------- 2 c Wheat-nugget cereal* 1/3 c Apple juice conct.;thawed ----------------------------------FILLING---------------------------------- 2 lb Firm Tofu 1 ts Vanilla;1/2 if Watkins 3/4 c Honey 1/4 ts Cinnamon (optional) ----------------------------------TOPPING---------------------------------- 1 1/2 c Sliced fruit of you choice * Grape nuts cereal works well in the crust. Or use a granola-type cereal from a natural food store, but be sure to choose a variety that is low in fat. Crust: Place cereal or granola in a food processor with a metal blade. Process until coarsely ground. Place ground cereal in a bowl; add apple juice concentrate and mix well. Press into a 9-inch pie plate. Set aside Filling: In a large bowl, mash together tofu and honey. Add vanilla and cinnamon, if desired. With electric mixer, beat mixture until fluffy. Spoon into crust and smooth out the top. Cover loosely with plastic wrap and refrigerate until serving time. (The longer the cheesecake chills, the firmer it will be and the richer it will taste.) Topping: Just before serving, arrange fruit over the top of the cheesecake. (Pictured with rasberries arranged on top.) Serves 8 to 10 Per serving: 306 cal; 12g prot; 4g fat; 62g carb; 0 chol; 322mg sod. From May 1990 Vegetarian Times page 38 Article by Mary McDougall Formatted to MM by J.Duckett1 (Kat) From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu-Fruit Pudding Categories: Vegetarian, Low-fat, Desserts Yield: 4 servings 1/2 lb Firm tofu 1 c Frozen fruit;such as raspber 3 tb Honey ;strawberries or blueberries Combine all ingredients in a food processor with a metal blade. Process until smooth and creamy. Chill for at least an hour. Serves 4. Per serving: 149 cal; 4g prot; 2g fat; 30g carb; 0 chol; 5mg sod From May 1990 Vegetarian Times magazine page 38 Article by Mary McDougall Formatted to MM by J.Duckett1 (Kat) From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kale Sandwich Categories: Vegetarian Yield: 1 servings 3 lg Whole kale leaves, washed Dash garlic powder -and trimmed 2 tb Dijon or spicy brown mustard Dash lemon juice 1 Whole wheat pita bread Steam the kale for 2 minutes and drain off any liquid. Do not chop--keep the leaves in large pieces. Sprinkle with lemon juice and garlic powder and chill. When ready to serve, cut the pita bread in half, spread each pocket with mustard, and then stuff with the cold seasoned kale. From _The McDougall Program: 12 Days to Dynamic Health_ by John McDougall From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Peppers Categories: Vegetables Yield: 46 servings 4 Sm to med bell peppers 1/8 c Chopped parsley 1/3 c Diced red onions 1 ts Garlic powder 2 c No-fat refried beans 1/2 ts Chili powder 1 c Whole kernel corn 1/2 ts Ground cumin 3/4 c Cooked brn rice 3/4 c Chunky salsa Cut peppers in half from top to stem to bottom. Discard seeds and membranes. Blanch peppers in boiling water for 3 mins. Drain. Set aside. Mix rest of ingredients in sauce pan and simmer until hot and bubbly. Place peppers in 13 X 9 X 2 baking dish; stuff peppers with bean mixture. Bake covered at 350 for 35 to 40 mins. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Chili Beans Categories: Chili Yield: 4 servings 2 c Dry red kidney beans 1 c Low-sodium tomato sauce 5 c Water 1 cn Stewed tom. low sod. 15 oz. 2 Yellow onions, chopped 4 ts Chili powder 1 Green papper, chopped 2 ts Ground cumin 2 Stalks celery, chopped 1/4 ts Crushed red pepper 2 Cloves garlic, crushed 1/8 ts Cayenne Canned beans cannot be used in this recipes; the cooking liquid from the dry beans makes a rich, flavorful broth that forms the base for the chili. If you soak the beans overnight you can cut the cooking time in half. Freeze any leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per serving extra rice for tommorows breakfast). Place the beans and water in a large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. Add the remaining ingredients and cook an additional 2 hours. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Ratatouille Categories: Low-fat, Vegetarian Yield: 4 servings 2 lg Yellow onions, chopped 1 ts Fresh basil, chopped 2 cl Garlic, minced (or 1/2 ts. dried) 1 1/3 c Water 1 ts Fresh oregano, chopped 3 Green peppers, chopped (or 1.2 ts. dried) 4 Zucchini, sliced 2 tb Fresh parsley, chopped 2 lg Potatoes, peeled & chopped (or 1 tb. dried) 4 c Peeled and chopped tomatoes Fresh ground pepper to taste (or 1 32 oz. can) --------------------------------PER SERVING-------------------------------- 142 x *cals 30 x *gm carbo 4 x *gm protein 21 x *mg sodium 1/3 x *gm fat 6 x *gm fiber Place onions and garlic in a large pot with water. Cook and stir for about 3 minutes. Add remaining ingredients, except pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Season with pepper before serving. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Souper Salad (Lf) Categories: Low-fat, Salads, Vegetarian Yield: 8 servings 46 oz Tomato juice; canned Celery stalk; finely chopped 1 sm Red onion; finely chopped 4 x Scallions; finely chopped 1 cl Garlic; minced 4 oz Diced green chilies; canned 1/4 c ;water 1 c Jicama; finely chopped 1/2 c Corn kernels; fresh or frozn 1/4 c Fresh cilantro; or parsley 15 oz Black beans; rinsed & draind -chopped Cucumber; seeded and finely 2 tb Red wine vinegar; -chopped 2 tb Lime juice; Red bell pepper; seeded & x Hot pepper sauce; to taste -finely chopped 1 ts Prepared horseradish; Green bell pepper; seeded & x Pepper; black to taste -finely chopped 16 x Melba rounds; for garnish Zucchini; finely chopped --------------------------------PER SERVING-------------------------------- 143 x *cals 28 x *gm carbo 6 x *gm protein 774 x *mg sodium 1/3 x *gm fat 6 x *gm fiber Pour tomato juice into a large bowl. Set aside. Place onion, garlic and water in a small saucepan. Cook and stir for 1 to 2 minutes, until onion softens slightly. Add onion-garlic mixture and remaining ingredients except melba rounds to tomato juice. Stir well. Cover and refrigerate several hours to allow flavors to blend. Stir well and pour into soup bowls. Serve with melba rounds. Serves 8. Author's Note: This chilled soup is resplendent with crunchy vegetables. Don't let the long list of ingredients fool you: It's really a simple dish to prepare. It keeps for several days in the refrigerator. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Green Salad (Lf) Categories: Low-fat, Vegetarian, Salads Yield: 4 servings -----------------------------------SALAD----------------------------------- 1 c Leaf lettuce; torn 1/4 c Carrots; thinly sliced 1 c Chinese cabbage; torn 1/4 c Celery; thinly sliced 1 c Mung bean sprouts; 1/4 c Broccoli; chopped 1/2 c Bamboo shoots; sliced, cannd ----------------------------------DRESSING---------------------------------- 3 tb Low-sodium soy sauce; 1/4 ts Fresh garlic; minced 3 tb Rice vinegar; 1/4 ts Fresh ginger root; minced 2 tb ;water --------------------------------PER SERVING-------------------------------- 42 x *cals 7 x *gm carbo 3 x *gm protein 464 x *mg sodium 1/8 x *gm fat 3 x *gm fiber Salad: Combine all vegetables in a large bowl. Toss to mix. Set aside. Dressing: Combine all dressing ingredients in a blender or small jar. Process briefly or shake well to combine ingredients. Pour over salad and toss to coat. Serve at once. Serves 4. Author's Note: This salad is full of spice and crunch. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mixed Vegetable Salad (Lf) Categories: Low-fat, Salads, Vegetarian Yield: 6 servings 1 c Corn kernels; fresh or frozn 1 c Yellow squash; julienned 1 c Green beans; julienned 1/2 c Onions; mild, thinly sliced 1 c Carrots; julienned 1 c Oil-free salad dressing; 1 c Zucchini; julienned x Pepper; black to taste --------------------------------PER SERVING-------------------------------- 79 x *cals 14 x *gm carbo 2 x *gm protein 98 x *mg sodium 1/8 x *gm fat 4 x *gm fiber Bring a medium pot of water to a boil. Drop in corn, beans, and carrots; cook for 3 minutes. Drain vegetables and plunge into cold water. Drain again and place in a large bowl. Add remaining ingredietns and toss to mix well. Refrigerate for 1 hour to blend flavors. Serves 6. Author's Note: Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coleslaw (Lf) Categories: Low-fat, Vegetarian Yield: 8 servings ----------------------------------DRESSING---------------------------------- 2 tb Balsamic vinegar; 2 ts Honey; 6 tb Cider vinegar; 1/2 ts Celery seed; 2 tb Dijon mustard; 1/2 ts Caraway seed; 1 tb Low-sodium soy sauce; 1/4 ts Pepper; black -----------------------------------SALAD----------------------------------- 2 c Green cabbage; shredded Green pepper; julienned 2 c Red cabbage; shredded Yellow pepper; julieened Carrot; julienned 1/4 c Scallions; finely chopped Red pepper; julienned 1/4 c Fresh parsley; minced --------------------------------PER SERVING-------------------------------- 38 x *cals 6 x *gm carbo *gm protein 130 x *mg sodium 13/16 x *gm fat *gm fiber Dressing: Mix dressing ingredients together in a small jar. Set aside. Salad: Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat. Refrigerate at least 1 hour to blend flavors. Serves 8. Author's Note: Here's a tasty, mayonnaise-free version of a favorite American salad. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Elaine's Dolmas Categories: Vegetarian Yield: 48 servings 48 Grape leaves (about 1 jar) 2 ts Dill weed 1/2 c Long grain brown rice;cooked 1/4 c Pine nuts 2 c Onion; finely chopped 1/4 c Currants 2 tb Parsley; finely chopped 1/4 ts Black pepper 2 tb Mint leaves; finely chopped 1 c Tofu TVP (optional) Place grape leves briefly in a pan of warm water to separate them, then drain on paper towels. Combine all other ingredients. Place grape leaf vein side up, with the stem toward you. Put a mound of rice mixture in the middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the size of the leaf). Fold over sides and roll up leaf. Layer the rolled leaves in a large saucepan (3 quart) placing them side by side and close together. Press with a heavy heat proof plate that fits inside the pan. Add enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours. Hints: Dolmas may be served warm or chilled. If warm, try serving them with lemon sauce. If cold, serve them with garbanzo puree or eggplant. Tabouli is also a good dish to serve at the same meal. Dolmas are easy to take to a potluck dinner and they also make a very special "company meal." Recipe for making tofu TVP follows. The use of the tofu in this recipe is entirely optional; they are delicious both ways. Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingered Vegetable Soup Categories: Soups/stews Yield: 4 servings 1 Yellow onion, sliced 2 White potatoes, cubed 1 Stalk celery, sliced 1 ts Dried basil 1 Green pepper, sliced 1 ts Paprika 1/4 ts Crushed garlic 1/3 ts Ground black pepper 2 ts Grated fresh ginger root 1 Zucchini, cut in half 1/2 c Water Lengthwise, then sliced 4 c Addtional water 2 c Fresh or frozen corn kernels 1 cn Low-sod tomato sauce (8 oz) Preparation time: 15 minutes Cooking time: 50 minutes Saute the onion, celery, green pepper, garlic, and giner root in the 1/2 cup water for 5 minutes. Add the 4 cups water, tomato sauce, potatoes, and seasonings and cook over low heat for 30 minutes. Add the zucchini and corn and cook an additional 15 minutes, or until all vegetables are tender. Source: The McDougall Program: 12 Days to Dynamic Health/MM by DEEANNE From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Soup with Cilantro and Orange Categories: Soups/stews, Beans Yield: 66 servings 2 c Black beans 2 Carrots, scrubbed & chopped 8 c Water 1 Onion, chopped 2 tb Vegetable broth/seasoning Mx 1/4 c Chopped fresh cilantro Freshly grnd. pepper Grated zest of 1 orange 2 Leeks, washed and sliced 1. Soak Beans overnight in enough water to cover. 2. Drain. 3. Place Beans, 6 cups of water, broth mix, and pepper in large pot and cook over low heat until the beans are tender, about 2 to 3 hours. 4. Meanwhile, cook the leek, carrot, and onion in about 2 cups of water until tender, about 30 minutes. 5. When beans are done, remove 2 cups of beans in liquid and process in a blender or food processor until smooth. 6. Return to soup pot. 7. Place cooked veggies and water in the blender or processor and process until smooth. 8. Add to the beans and mix well. 9. Stir in the cilantro and orange zest just before serving. Variations: Cook 1 peeled and chopped potato with the beans and/or puree all of the bean mixture for a thicker soup. Recipe taken from THE NEW McDOUGALL COOKBOOK, by John A. McDougall, M.D. & Mary McDougall. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish-Rice Enchiladas Categories: Low-fat, Mexican Yield: 1012 servings 1/4 c Water 3 c Cooked brown rice 1 Onion, chopped 1 tb Soy sauce 2 c Fresh spinach, chopped 1 ts Ground cumin 5 or 6 c Enchilada sauce 10 or 12 Soft corn tortillas 1. Place water and onion in a medium saucepan. Saute until onion softens slightly. 2. Add the spinach. Cover and steam until just tender, 4 to 5 minutes. 3. Remove from heat. Add rice and seasonings. Mix and set aside. (I would probably use a little wine, Bragg's Amino, and/or some veggie broth instead of the water for sauteing.) 4. Preheat oven to 350 degrees. 5. Spread 1 cup of Enchilada sauce over the bottom of a casserole dish. 6. Spread a line of the spinach-rice mixtue down the center of a tortilla. 7. Roll up and place, seam-side down, in the casserole. 8. Repeat until all of the ingredients are used. 9. Pour the remaining sauce over the tortillas. 10. Cover and bake for 30 minutes. (Anyone NOT following the McDougall Plan, could top this off with some no-fat cheddar cheese and/or serve with a bit of no-fat sour cream. Taken from The New McDougall Cookbook, by Dr. John & Mary McDougall. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drunken Bean Soup Categories: Soups/stews, Low-fat Yield: 6 servings 2 15 oz. cans Pinto beans, 3 Cloves garlic, minced Drained and rinsed. 1/2 c Fresh Cilanto leaves 1/2 c Water or beer (I'd use beer) 1 Fresh jalapeno pepper, 1/2 Medium onion, sliced Thinly sliced Combine all ingredients in a saucepan. Simmer over low heat for 30 minutes. Taken from THE NEW McDOUGALL COOKBOOK, by Dr. John and Mary McDougall. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marilyn's Crispy Potatoes Categories: Low-fat, Vegetables Yield: 4 servings 2 lb Russet potatoes (cooked) Pepper to taste 1/2 c Vegetable stock 2 ts Italian seasoning 1 bn Scallions (chopped) Paprika Dice cooked potatoes. Place in 8 x 11 baking dish. Sprinkle with scallions, Italian seasoning and pepper. Mix gently with fork. Pour vegetable stock over potatoes. Sprinkle with paprika. Bake at 400 degrees on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes. Place under broiler to complete browning. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Sauce Categories: Cheese/eggs, Sauces Yield: 1 servings 1/4 c Potato; cooked, peeled 1/4 c Nutritional yeast 2 c Water 3 tb Cornstarch 4 oz Pimientos; jar 2 tb Lemon juice 1/2 ts Onion powder Salt; to taste, if desired Recipe by: The McDougall Program for Maximum Weight Loss Preparation Time: 0:10 Blend the potato with 1/2 to 1/3 cups of the water in a blender. Add the remaining ingredients and blend until smooth. Pour into a saucepan. Cook, stirring, until smooth and thick, 7 to 8 minutes. Serve at once. The sauce will set when cool and can be reheated. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Rice Pudding Categories: Desserts, Rice/grains Yield: 4 servings 2 c Brown rice; cooked 2 tb Honey 1 1/2 c Soy milk; "rice dream" 1 ts Vanilla 1 c Raisins; or currants Preparation Time: 0:55 Combine all ingredients. Pour into a casserole, cover and bake at 325 degrees for 45 minutes. May be served hot or cold. From the Mcdougall Health Supporting CookBook volume one. By Mary Mcdougall. ISBN 0-8329-0393-0 From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Milk Categories: Beverages, Fruits Yield: 1 servings 1 Banana; peeled and sliced 1/2 ts Vanilla extract; optional 1 c Water Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Place all of the ingredients in a blender and process until smooth. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Muffins 1 Categories: Breads, Low-fat, Muffins Yield: 4 servings 2 c Whole-wheat flour 2 c Water; or nut milk 2 ts Baking powder 2 tb Applesauce 1/4 c Honey 1/2 ts Vanilla Recipe by: McDougall Preparation Time: 0:45 Combine dry ingredients. Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Muffins 2 Categories: Breads, Low-fat, Muffins Yield: 4 servings 2 c Whole-wheat flour 2 tb Applesauce 2 ts Baking powder 1/2 ts Vanilla 1/4 c Honey 1/2 c Raisins 2 c Water; or nut milk Recipe by: McDougall Preparation Time: 0:45 Combine dry ingredients. Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Muffins 3 Categories: Breads, Low-fat, Muffins Yield: 4 servings 2 c Whole-wheat flour 1/2 ts Cinnamon 2 ts Baking powder 1/2 ts Mace 1/4 c Honey 1/4 ts Nutmeg 2 c Water; or nut milk 1/4 ts Allspice 2 tb Applesauce 1/4 ts Ginger 1/2 ts Vanilla Recipe by: McDougall Preparation Time: 0:45 Combine dry ingredients. Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Muffins 4 Categories: Breads, Low-fat, Muffins Yield: 4 servings 1 c Whole-wheat flour 2 tb Applesauce 2 ts Baking powder 1/2 ts Vanilla 1/4 c Honey 1 c Cornmeal 2 c Water; or nut milk Recipe by: McDougall Preparation Time: 0:45 Combine dry ingredients. Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bbq Beans Categories: Beans, Low-fat Yield: 6 servings 1 lg Onion; chopped 1/2 ts Turmeric; dried 1 lg Pepper; chopped 1 c Tomato sauce 1 Garlic clove; crushed 1 1/2 tb Molasses 1 1/2 ts Dry mustard 1/2 ts Apple cider vinegar 1 1/2 ts Chili powder 1 ds Tabasco sauce 1/2 ts Cumin 4 c Beans; cooked Recipe by: The McDougall Plan Preparation Time: 0:35 Saute onion, pepper and garlic in 1/4 c water for 5 minutes. Add mustard, chili, cumin, tumeric and stir well to mix. Add remaining ingredients and mix well. Cook over low heat until heated through, about 15 minutes. HELPFUL HINT: This is great on a bun like sloppy-joe mix, with ketchup and mustard. Good take-along for picnics. Use either hot or cold. Also good over whole grains or as a sandwich spread. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Better Than Firesign Potatoes Categories: Breakfast, Low-fat, Vegetables Yield: 2 servings 1 lb Red potatoes; skins on, 1 bn Scallions; finely chopped ; boiled until soft Freshly ground pepper 1 sm Sweet onion; chopped Recipe by: The New McDougall Cookbook Preparation Time: 0:10 Coarsely chop the cooked potatoes. Combine the potatoes, onion, and scallions. Place a small amount of water in a nonstick skillet. Add the vegetables; grind some fresh pepper over them. Cook, turning frequently with a spatula, until the potatoes brown slightly, about 15 minutes. 197, 0.3 grams fat per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Sauce Categories: Breakfast, Fruits, Low-fat, Sauces Yield: 4 servings 1 c Unsweetened pineapple juice 1 c Blueberries; thawed or fresh 4 ts Cornstarch Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Place the juice in a saucepan with the cornstarch. Cook, stirring until thickened. Add the blueberries. Heat through. Serve warm. 66 calories, 0.2 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Breakfast Rice Categories: Breakfast, Low-fat, Rice/grains Yield: 6 servings 1 c Long-grain brown rice 1/2 c Raisins 1 c Unsweetened apple juice 1/2 ts Ground cinnamon 1 c Water Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Combine all fo the ingredients in a sacuepan. Bring to a boil, cover, reduce the heat, and cook for 40 mintues. Let rest for 10 minutes before serving. This may also be made in a slow cooker overnight. Combine all of the ingredients and cook on low for 8 to 10 hours. 170 calories, 1.0 grams fat per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Breakfast Tortillas Categories: Breakfast, Low-fat, Mexican, Rice/grains Yield: 6 servings 2 c Spinach; firmly packed, 1 c Frozen corn kernels ; washed & chopped 1/2 c Salsa 2 c Cooked brown rice 6 Whole-wheat or corn tortilla Recipe by: The New McDougall Cookbook Preparation Time: 0:10 Place the spinach in a saucepan with only the water you washed it in still clinging to the leaves. (If you washed the spinach the night before, place the spinach in the sacuepan and sprinkle a little water over the leaves.) Cook, stirring, until just wilted, about 2 minutes. Remove from the saucepan and drain well. Place the brown rice, corn, and salsa in the saucepan. Cook, stirring, until heated through. Stir in the spinach. Spoon a line of the mixture down the center of each tortilla and roll. Can roll in 8 tortillas instead for 8 servings. 166 calories, 2.3 grams fat per serving (at 6 per recipe). From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Vegetable Soup Categories: Chinese, Soups/stews, Low-fat Yield: 4 servings 10 c Water 2 pk Shiitake mushrooms; dried 1 1/2 c Mushroom liquid 1 Onion; cut in wedges 1/4 c Tamari soy sauce, low sodium 1 bn Green onions; cut in 1" piec 1/4 c Sherry; optional 3 Celery; sliced 3 Garlic cloves; crushed 1/2 lb Chinese cabbage; sliced 1 tb Fresh ginger root; grated 1/2 lb Soba noodles; or buckwheat s Recipe by: McDougall Plan Preparation Time: 1:00 Pour 2 cups hot water over the mushrooms in a bowl; soak for 15 minutes. Meanwhile, put 10 cups water in a large soup pot. Add tamari, sherry, ginger, and garlic. Bring to a boil. Add onion wedges. Reduce heat. Squeeze excess water from the mushrooms, reserving the liquid. Add 1 1/2 cups of this liquid to the hot broth. Chop mushrooms discarding tough stems, and add to broth. Add remaining ingredients, except for the noodles. Simmer over low heat 15 minutes, add noodles, and cook an additional 10 minutes. Serve hot. HELPFUL HINTS: This will make a meal for four people, or a first course, with other Chinese food, for eight people. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunky Apple Syrup Categories: Breakfast, Low-fat, Sauces Yield: 4 servings 1 1/2 c Unsweetened apple juice 1/8 ts Ground coriander 2 1/2 ts Cornstarch 1 Tart apples; peeled and dice 1/2 ts Brown sugar Recipe by: The New McDougall Cookbook Preparation Time: 0:10 Combine the juice, cornstarch, sugar, and coriander in a saucepan. Cook, stirring, until the mixture thickens and turns clear. Remove from the heat. Steam the diced apple over a small amount of water until softened, about 5 minutes. Add to the syrup. Serve warm. 67 calories, 0.2 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunky Gazpacho Categories: Low-fat, Soups/stews Yield: 10 servings 4 c Tomato juice 1/4 c Zucchini; chopped 2 c Chopped tomatoes; peeled, se 1/4 c Mild green chiles; chopped 1 c Cucumber; chopped 1/4 c Fresh parsley; chopped 1/2 c Red onion; chopped 1/4 c Fresh cilantro; chopped, opt 1/2 c Celery; chopped 2 Cl Garlic; minced 1/2 c Thawed frozen or fresh corn 2 tb Red wine vinegar 1/2 c Green bell pepper; chopped 2 tb Fresh lime juice 1/4 c Scallion; chopped Recipe by: The New McDougall Cookbook Preparation Time: 0:30 Combine all of the ingredients in a large bowl. Cover and chill for 3 to 4 hours before serving. Variation: This may also be prepared by pureeing half of the ingredients in a food processor or blender and leaving the remaining ingredients finely chopped. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Paste Categories: Low-fat, Sauces Yield: 8 servings 6 tb Honey 3 tb Ground cinnamon Recipe by: The New McDougall Cookbook Blend the honey and cinnamon thoroughly. 55 calories, 0.1 grams fat per tablespoon. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Country Potato Patties Categories: Breakfast, Low-fat, Vegetables Yield: 4 servings 3 lg Potatoes; peeled or unpeeled 2 tb Green bell pepper; finely ch ; boiled til soft 2 tb Whole-wheat flour 2 tb Onion; finely chopped 1 tb Minced fresh parsley 2 tb Celery; finely chopped Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Shred the poatoes in a food processor or with a grater. Combine with the remaining ingredients and shape into four patties. Cook on a nonstick griddle until browned on both sides, about 10 minutes. 82 calories, 0.2 grams fat per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Bean Sandwich Spread Categories: Beans, Low-fat Yield: 8 servings 3/4 c Water 2 Cl Garlic; minced 1 Onion; finely chopped 2 1/2 ts Curry powder 1 c Diced celery 1/2 ts Ground cumin 1 Green bell pepper; diced 1 tb Soy sauce 1/2 c Diced carrot 3 c Cooked white beans Recipe by: The New McDougall Cookbook Preparation Time: 0:20 Place the water in a saucepan and add all of the vegetables and the garlic. Cook, stirring occasionally, for 15 minutes. Stir in the curry powder, cumin, and soy sauce, and mix well. Remove from the heat. Add the beans; mix well. Place the mixture in a food processor or blender and process briefly until chopped but not pureed. Chill. 112 calories, 0.5 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Vegetable Stew Categories: Soups/stews, Vegetables, Low-fat Yield: 8 servings 1 c Garbanzo beans; dried 1 c Tomato juice 4 c Water 2 ts Ginger; grated 2 c Onions; sliced 1 ts Coriander; dried 3 Cl Garlic cloves; crushed 1 ts Cumin; ground 2 Potatoes; chopped 1 ts Turmeric; dried 2 Carrots; sliced 1/2 ts Cinnamon 1 Cauliflower; chopped 1/8 ts Cayenne; optional 1 c Peas; frozen 2 tb Tamari soy sauce, low sodium Recipe by: McDougall Place beans and water in a large pot. Bring to a boil, remove from heat, cover and let rest 1 hour. Return to heat and simmer 1 1/2 hours. Then add onion, garlic, potato, carrots, tomato juice,and all the spices. Continue to cook over medium heat 30 min. Then add cauliflower, cook 20 min. and finally add the peas and cook for 10 minutes more. Serve over rice or another whole grain. From the Mcdougall Health Supporting CookBook Vol 1 From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: East-West Breakfast Categories: Breakfast, Vegetables, Rice/grains Yield: 4 servings 1 md Onion; chopped ; chopped 1 Celery; chopped 1 c Cooked brown rice 1/3 c Chopped green bell pepper 1 ts Ground cumin 1/2 c Water 1 tb Soy sauce 2 lg Boiled potatoes; peeled or Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Saute the onion, celery, and green pepper in 1/4 cup of the water in a large nonstick frying pan for 5 minutes. Add the poatoes and the remaining 1/4 cup water. Cook, stirring gently, until the vegetables are tender, about 5 minutes. Stir in the rice, cumin, and soy sauce. Cook, Stirring, until the bottom browns lightly, about 2 minutes. 103 calories, 0.6 grams fat per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Nonfat Garlic Bread Categories: Breads, Low-fat Yield: 12 servings 1 c Oil-free italian dressing 1 Whole-wheat french bread 1 ts Paprika Parsley flakes; optional 5 Cl Garlic; or more to taste Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Preheat the broiler. Place the dressing, paprika, and garlic in a blender and process until well blended. Brush this mixture on the bread and sprinkle with parsley, if desired. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Dip Categories: Dressings, Low-fat Yield: 4 servings 1 lg Eggplant 1/4 c Parsley 2 Garlic cloves 1 tb Lemon juice 1 Green onion; chopped 1/2 ts Dill weed Recipe by: McDougall Plan Cut the stem off the eggplant and prick it all over with a fork. Place directly on the oven rack in a 350 degree oven. Bake about 1 hour or until eggplant is soft and has wrinkled skin. Remove from oven and cool. When it is cool enough to handle, peel and chop. Place in blender with remaining ingredients and blend until smooth. Chill before serving. HELPFUL HINTS: Use as a dip for raw vegetables, such as broccoli, cauliflower, carrots, zucchini. Or use as a dip for whole wheat pita bread. If you add more water when blending, this makes an interesting salad dressing, Also good as a sandwich spread. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Spread Categories: Low-fat, Vegetables, Appetizers Yield: 2 servings 1 Eggplant; 1 to 1 1/2 pounds 1 ts Ground coriander 2 tb Fresh parsley; minced 1/2 ts Garlic powder 2 tb Fresh cilantro; minced 1/4 ts Salt; optional 1 ts Ground cumin ds Tabasco sauce Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat the oven to 350 degrees. Cut the stem off the eggplant and prick it all over with a fork. Place it directly on the oven rack and bake for about 1 hour, or until the eggplant is soft and the skin is wrinkled. Remove from the oven and allow to cool. When it is cool enough top handle, peel and chop. Place in a blender or food processor with the parsley and cilantro. Process until smooth. Place in a saucepan and add the remaining ingredients. Cook, stirring, until the mixture thickens slightly, about 10 minutes. 75 calories, 0.9 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fast Pizza Categories: Low-fat, Pizza Yield: 1 servings 1 pn Pita bread; cut in half 1/8 c Green bell peppers; chopped 1/4 c Tomato sauce; low sodium 4 Mushroom; sliced 1/8 c Yellow onions; chopped 1/8 c Alfalfa sprouts 1/8 c Scallions; chopped Recipe by: McDougall Program Preparation Time: 0:20 Cut the pita bread in half by separating it into two circles. Spread each half with tomato sauce. Sprinkle on the basil and oregano and add the toppings of your choice. Bake at 300 degrees for 10 minutes , or heat in toaster oven for 5 minutes at 250 degrees setting. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruity Carrot-Bran Muffins Categories: Breads, Low-fat Yield: 15 servings 2 1/2 c Whole-wheat flour 6 tb Water; * see note 1/2 c Wheat bran Mixed with 3 teasp. ener-g e 2 ts Baking powder 1/2 c Low-fat soy milk 1/2 ts Baking soda 1 c Grated carrot 1/2 c Chopped walnuts; optional 3/4 c Fresh-squeezed orange juice 1/2 c Chopped dried apricots 1/2 c Honey 1/4 c Raisins Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Preheat the oven to 350 degrees. In a large mixing bowl, combine the flour, bran, baking powder, and baking soda. Add the nuts, apricots, and raisins to the dry ingredients, mixing well to prevent large lumps. Pour the Egg Replacer mixture into a blender. Add the soy milk, carrot, and orange juice. Process briefly. Pour the wet ingredients into the dry ingredients; add the honey. Mix just until moistened. Spoon the batter into fifteen nonstick muffin cups. Bake for 30 to 35 minutes, or until lightly browned. 140 calories, 0.7 grams fat per muffin (without walnuts) From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruity Golden Waffles Categories: Breakfast, Low-fat Yield: 12 servings 4 c Rolled oats ; 2 t. honey 1/3 c Whole-wheat flour 1/2 ts Salt 1/4 c Chopped dates; or raisins, o 5 c Water Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Mix the oats, flour, dates, raisins or honey, and salt in a large bowl. Add the water to make a batter. Pour the batter into a blender in batches until the consistency is smooth. (Or process all at once in a food processor.) Cook for 8 to 10 minutes in a waffle iron set on high. 125 calories, 1.8 grams fat per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garbanzo Guacamole Categories: Appetizers, Low-fat Yield: 4 servings 1 cn Garbanzo beans; rinsed and d 1/2 sm Avocado*; peeled/chopped 1 tb Lemon juice; fresh 1 md Tomato; chopped 1 Cl Garlic; crushed 4 Scallions; thinly sliced 1 md Onion; chopped 1 tb Green chiles; canned, choppe Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the garbanzo beans in a food processor or blender. Add the lemon juice and garlic. Process briefly, until the garbanzos are slightly chopped. Add the onion and the avocado, if desired. Process again until the mixture is chunky. Place the mixture in a bowl and add the remaining ingredients. Mix well. Cover and chill before serving. 205 calories, 3.2 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garbanzo Puree Categories: Condiment, Dressings Yield: 4 servings 3 c Garbanzo beans, cooked 1 ts Onion powder 1 tb Lemon juice 1/2 ts Ground cumin 1/4 ts Basil 1 tb Parsley 1/4 ts Garlic powder Recipe by: McDougall Plan Puree the beans and mix all of the ingredients together. (This may be done in a blender.) Also, some water or bean-cooking liquid may be added to make a creamy consistency. HELPFUL HINTS: Let stand an hour at room temperature to blend flavors. Use as sandwich spread, to fill "pocket bread" (pita) or as a dip for crackers or pita. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Pita Wedges Categories: Appetizers, Low-fat Yield: 32 servings 1/2 c Oil-free italian dressing 4 Whole-wheat pita bread; spli 2 Cl Garlic; more to taste Finely chopped fresh parsley 1/4 ts Paprika Recipe by: The New McDougall Cookbook Preparation Time: 0:30 Preheat the oven to 350 degrees. Place the dressing, garlic, and paprika in a blender jar. Process until smooth. Transfer to a bowl. Cut each pita circle into four wedges. Generously brush some of the garlic mixture on the inside of each wedge. Place the wedges in a single layer on a dry baking sheet, brushed sides up. Sprinkle with chopped parsley, if desired. Bake for about 15 minutes, or until browned. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hash-Brown Medley Categories: Breakfast, Low-fat, Vegetables Yield: 4 servings 4 Potatoes; peeled or unpeeled 4 Cl Garlic; sliced 1 Green bell pepper; chopped i 1 c Water 1 Onion; cut into cubes 2 c Thawed frozen or fresh corn ; (separate the pcs.) 1 lg Tomato; diced Recipe by: The New McDougall Cookbook Preparation Time: 0:20 Place the potatoes, green pepper, onion, and garlic in a nonstick frying pan with 1/2 cup of the water. Cook, stirring, over medium heat for 5 minutes. Add the remaining 1/2 cup water. Cover and continue to cook for another 10 minutes, stirring occasionally. Add the corn and tomato. Cook, stirring, for an additional 5 minutes. 184 calories, 0.9 per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Vegetable Broth Categories: Low-fat, Soups/stews Yield: 1 servings 5 qt Water 2 Leeks, white parts only, was 2 lg Onions; peeled & quartered Several large sprigs fresh p 4 Cl Garlic; peeled 2 Bay leaves 4 Celery; thickly sliced 10 Whole peppercorns 4 lg Carrots, scrubbed; thickly s 4 tb Soy sauce 2 lg Potatoes, scrubbed; coarsely Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Mexican Salsa Categories: Dressings, Mexican Yield: 3 servings 15 oz Canned tomatoes; drained 1 Garlic clove 1/2 sm Onion 1/2 tb Vinegar 1/4 c Green chili peppers; canned 1/4 ts Tabasco sauce 4 tb Fresh coriander; chopped 1/8 ts Cayenne pepper; ground Recipe by: McDougall Plan Place all ingredients in blender jar. Process briefly until blended but not smooth. Cover and refrigerate. HELPFUL HINTS: If you prefer a chunker sauce, blend only half the onion, chilis, and coriander with the tomatoes. Finely chop the remaining onion, chilis, and coriander and add them to the blended sauce. Keeps well in refrigerator. This is a very hot salsa. Use less cayenne pepper, if desired. The amount of coriander may also be varied to suit your taste. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indian Lentil Sandwich Spread Categories: Low-fat, Beans Yield: 2 servings 1 c Cooked lentils 1/2 ts Ground turmeric 4 Cl Garlic; pressed 1/2 ts Chili powder 2 ts Ground coriander 1/2 ts Ground ginger 1 ts Ground cumin Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Combine all of the ingredients in a small sacuepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour. 133 calories, 0.8 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ketchup Sauce Categories: Condiment, Dressings Yield: 2 servings 1 c Tomato sauce 2 ts Tamari soy sauce; low-sodium 6 oz Tomato paste 1/4 ts Onion powder 1 1/2 tb Cider vinegar 1/8 ts Ground oregano Recipe by: McDougall Plan Preparation Time: 0:05 Mix all ingredients in a jar. Store covered in the refrigerator. Will keep for several weeks. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Latin Black Bean Soup Categories: Beans, Mexican, Soups/stews Yield: 6 servings 1 c Black beans; dried 6 oz Tomato paste; canned 8 c Water 3 tb Red wine vinegar 1 Onion; chopped 1 tb Tamari soy sauce, low sodium 1 Green bell pepper; chopped 2 c Brown rice; cooked 2 Cl Garlic; crushed 1/4 c Green chiles; chopped 1 ts Oregano 1/4 ts Tabasco sauce 1 ts Ground cumin 2 tb Fresh coriander; chopped fre Recipe by: McDougall Plan Place beans and water in a large soup pot. Bring to boil; cook for 2 minutes. Remove from heat, cover, and let rest for about 45 minutes. Return to heat. Add onion, garlic, green pepper, oregano, and cumin. Cover and let cook over low heat for 1 1/2 hours. Add tomato paste, vinegar, and tamari. Cook an additional 30 minutes. Add chilis, rice, Tabasco, and coriander. Cook 10 minutes. Serve hot. HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less coriander if you prefer your foods less spicy. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil-Rice Surprise Categories: Rice/grains Yield: 6 servings 1 c Lentils; dried 28 oz Tomato; canned 1/4 c Water 1 ts Dill weed 1 md Onion 3 c Rice; cooked Garlic clove; chopped 1 c Bread crumbs Celery stalks; chopped Recipe by: The McDougall Plan Cover lentils with water, bring to a boil, cover, simmer over low heat about 1-1 1/2 hours until tender. Drain liquid, reserving 1/2 cup. Heat 1/4 c water in large pot, add onion, garlic and celery. Cook over medium-low heat until tender, about 15 minutes. Add tomatoes, drained lentils, 1/2 c lentil water, cooked rice and dill weed. Mix well. Using a 3 quart casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice mixture into the casserole. Sprinkle the rest of the crumbs over the top. Bake at 350F for 45 minutes. HELPFUL HINT: This may be made ahead of time and cooked when cold. Add 15 minutes to oven cooking time. FROM The Mcdougall Plan From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Light Vegetable Broth Categories: Low-fat, Soups/stews Yield: 1 servings 6 1/2 qt Water 1 Leek, white part only; clean 2 c White wine or unsweetened ap ; thickly sliced 6 Celery; thickly sliced 5 To 6 cloves garlic; crushed 6 Carrots; scrubbed and 1/2 lb Mushrooms; cleaned & left wh ; coarsely chopped 10 Peppercorns 2 lg Potatoes; scrubbed and Large sprigs fresh parsley ; coarsely chopped Large sprigs fresh thyme 3 md Zucchini; thickly sliced 2 Bay leaves 2 lg Onions; chopped Recipe by: The New McDougall Cookbook Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Multigrain Hot Cereal Categories: Breakfast Yield: 2 servings 1/4 c Brown rice, long-grain 2 tb Wheat nuts; (wheat berries) 2 tb Barley 6 Dried apricot halves; choppe 2 tb Millet, cooked 2 c Water 2 tb Rye Recipe by: McDougall Rinse the grains and soak them in water to cover for 30 minutes. Drain. Place the soaked grains in a rice cooker or a saucepan along with the apricots and 2 cups of water. Cook over low heat until the water is absorbed, about 17 minutes in a saucepan; a rice cooker will shut off automatically. Let rest for 15 minutes before serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Knead Bread Categories: Breads, Low-fat Yield: 2 servings 7 1/2 c Whole-wheat flour 1 tb Molasses; unsulphered 2 tb Active dry yeast 4 c Water; warm Recipe by: McDougall Plan Put flour in a large bowl. Place in a warm oven for 30 minutes to warm flour and bowl to 110 degrees (1 1/2 minutes in microwave). Dissolve yeast in 1 cup warm water (110 degrees). Add molasses and mix well. Let rest about 3 minutes. Then, add the yeast mixture and the remaining water (3 cups, warm). Mix well by stirring or use one hand to mix in bowl. Do no Knead. Dough will be sticky. Use non-stick pans or lightly oil two large loaf pan (9"x5"x3"). Sprinkle with cornmeal. Spoon dough mixture into pans. Smooth top with hand dampened with water to prevent sticking. Cover with towel. Place in a warm spot. Let rise about 1 hour or until dough reaches top of pans. Preheat oven to 400 degrees. Bake for 20 minutes. Reduce heat to 350 degrees. Bake 30-40 minutes longer. Remove pans from oven, tip pans on sides, and let cool on racks for 15 minutes. Remove loaves from pans and continue to cool before storing. Bread is moist, so keep best in refrigerator. HELPFUL HINTS: Recipe may be doubled to make four loaves. Refrigerate or freeze extra loaves until ready to use. Other flours may be used in place of 1.5 cups whole wheat, such as brown rice flour, garbanzo flour, or barley flour. Use of nonstick pans is recommended. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Milk Categories: Beverages, Low-fat Yield: 6 servings 4 c Water 1 Banana 2 c Oatmeal; cooked 1 ts Vanilla Recipe by: McDougall Preparation Time: 0:05 Place all ingredients in blender and process until smooth. Refrigerate. Shake before using. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oil-Free Granola Categories: Breakfast, Low-fat Yield: 6 servings 3 c Oatmeal 1 c Dried apples; chopped 1 c Wheat flakes 1/2 c Cashews; chopped 1 c Rye flakes 1/2 c Sunflower seeds; raw 1 c Bran 1/2 c Honey; raw 1/2 c Raisins 1/2 c Water; hot 1/2 c Dried apricots; chopped 1 tb Vanilla 1/2 c Dates; chopped Recipe by: McDougall Combine all dry ingredients, fruits and nuts in a large bowl. In another bowl, mix the honey, hot water and vanilla. Add to dry ingredients and mix well. Spread a 1/2 inch layer on baking dished and bake in a 250 degree oven for one hour, stirring occasionally. Remove from oven, let cool. Store in covered containers. HELPFUL HINTS: Nuts may be omitted, use more wheat or rye flakes. Other dried fruits may be substituted for ones suggested. Be sure to stir every 20 minutes or so to keep the granola from sticking or burning. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Soup Provencale Categories: Low-fat, Soups/stews Yield: 8 servings 5 c Water 6 oz Tomato paste 4 lg Onions; sliced in rings 1/2 c Red wine; optional 2 sm Zucchini; sliced 1/4 c Fresh basil; chopped 1 md Eggplant; peel/chop 2 tb Soy sauce - or 2 small japanese eggpla Freshly ground pepper; to ta 2 Garlic cloves; crushed Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Combine all of the ingredients in a large soup pot. Bring to a boil, cover, reduce the heat, and simmer over medium-low heat for about 1 hour, or until the vegetables are tender. 65 calories, 0.4 grams fat per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Overnight Porridge Categories: Breakfast, Microwave, Low-fat Yield: 4 servings 1/2 c Bulgur 1/3 c Dried fruit 3 tb Oats, rolled (raw) 1 1/2 c Water 1 tb Molasses Recipe by: New McDougall Cookbook Preparation Time: 0:15 Place all of the ingredients in a medium-sized bowl. Stir well. Cover and refrigerate overnight. Transfer to a saucepan or microwaveable dish. Stove method: Cook over medium heat for 6 to 8 minutes, stirring frequently. Microwave method: Cover with clear plastic wrap, vented at one corner. Microwave at 100 percent power for 5 to 7 minutes, stirring twice while heating. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Sauce Categories: Breakfast, Fruits, Sauces Yield: 7 servings 3 Peaches; peeled, or 2 tb Cornstarch 3 cups frozen peach slices, 1/4 ts Ground nutmeg 1 c Fresh-squeezed orange juice Recipe by: The New McDougall Cookbook Preparation Time: 0:15 If using fresh peaches, slice two of them. Set aside. Coarsely chop the remaining peach. Fro frozen fruit, set aside 2 cups. Pour the orange juice into a blender. Add the chopped peach or 1 cup of the sliced frozen peaches. Blend until smooth. Pour into a saucepan; add the cornstarch and nutmeg. Cook, stirring constantly, until thickened. Add the remaining sliced peaches. Heat through. Serve warm. 41 calories, 0.1 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pocket Bread Categories: Breads, Low-fat Yield: 5 servings 6 c Whole-wheat flour 1 tb Active dry yeast 1 tb Honey 2 c Water; very warm (120) Recipe by: McDougall In a large bowl, mix 2 cups flour and yeast. Mix the honey in the warm water. Add the water to the flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. (Or beat 150 strokes by hand.) Stir in enough flour to make soft dough. Turn out onto a lightly floured board. Knead until smooth and elastic, about 8-10 minutes, adding more flour if it is too sticky. Place in bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down, turn onto lightly floured board. Cover, let rest 30 minutes. Divide dough into 10 equal pieces. Shape each into a ball. On a lightly floured board, roll each ball into a 6 inch circle. Place on a lightly floured baking sheet. Bake on bottom rack of preheated 450 degree oven. Bake about 5 minutes. Tops will not be brown. To brown tops, place under broiler 3 inches from heat, for 1 minute. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Porridge Categories: Breakfast, Low-fat Yield: 4 servings 4 1/2 c Water 1 ds Ground nutmeg 1 1/2 c Oatmeal; * see note 1 ds Ground mace 1/2 c Dried fruit 1 ds Ground cinnamon (raisins, apples, apricots, Recipe by: McDougall Bring water and fruit to a boil. Slowly add cereal to boiling water while stirring. Reduce heat to low, cook, stirring frequently, 15 to 30 minutes. The longer the ingredients cook, the softer they will be. The porridge should be like a thick soup. Do not add milk at the table. HELPFUL HINTS: Most health food stores sell many kinds of whole grain cereals. Follow directions on package, but increase the amount of water by 1/2 cup for every two servings. For added flavor, add a sprinkle of nutmeg, mace, cinnamon, or any combination of these. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato-Cauliflower Soup Categories: Low-fat, Poultry, Soups/stews Yield: 8 servings 2 lg Onions; chopped 2 Bay leaves 1 md Head of cauliflower; chopped 2 tb Soy sauce 5 c Potatoes; peel/chop Freshly ground pepper; to ta 8 c Water Chopped fresh parsley; for g 2 ts Dried dill weed Recipe by: The New McDougall Cookbook Preparation Time: 0:40 Place the onions, cauliflower, and potatoes in a large pot with the water. Bring to a boil. Reduce the heat, add the dill, cover, and cook over medium heat until the potato and cauliflower are tender, about 30 minutes. Remove from the heat and puree in batches in a blender or food processor. Return to the soup pot. Add the bay leaves, soy sauce, and pepper. Cook over low heat for 15 minutes to allow the flavors to blend. Remove the bay leaves and garnish with chopped fresh parsley before serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Corn Bread 1 Categories: Breads, Low-fat, Muffins Yield: 8 servings 1 c Cornmeal 1 1/2 c Water; warm 1 c Whole-wheat flour 1 ts Ground cinnamon 3 ts Baking powder 1/4 ts Ground nutmeg 1 tb Honey Recipe by: McDougall Preparation Time: 0:30 Mix dry ingredients together in a medium bowl. Add optional spices, if desired. Mix honey and warm water together, then add to dry ingredients, stirring just until mixed. Pour into lightly oiled or non-stick 8-inch square baking dish. Bake at 375 degrees for 20 minutes. HELPFUL HINTS: Various spices may be added for different flavors. Pieces of finely chopped or grated vegetables also may be added. Try finely chopped onion, finely chopped green pepper, chopped green chilis, chopped pimiento, grated carrots, grated zucchini. Used alone or in various combinations, they add special appeal to this simple, tasty corn bread. If you have a nonstick baking pan, it is not necessary to oil it first. This recipe also may be used for muffins. Increase baking powder to 4 teaspoons. Fill oiled or papered muffin tins two-thirds full. Bake at 375 degrees for 15 to 20 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Oatmeal Categories: Breakfast, Low-fat Yield: 1 servings 1/2 c Oatmeal; quick cooking 1 c Water Recipe by: McDougall Preparation Time: 0:06 Follow the directions below, not those on the package. Use no salt. You may want to add some dried fruit during the cooking. Place water in saucepan. Add quick oats, bring to a boil, and stir. Boil for one minute, stirring occasionally. Cover, remove from heat. Let rest a few minutes. Stir again and serve at once. Sprinkle on nutmeg, mace, or cinnamon, in any combination. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Summer Salad Categories: Salads, Low-fat Yield: 8 servings 4 c Brown rice, long-grain; cook 1 lg Green bell pepper; chopped 1/2 c Cider vinegar 1 lg Tomato -or wine vinegar 1 c Green peas, frozen; cooked 1/4 ts Dry mustard 5 tb Pimiento; diced 1 ts Tarragon 1/4 c Fresh parsley 6 Green onions; chopped fine 1 Cucumber; optional 2 Celery; chopped Recipe by: McDougall Plan Mix vinegar, mustard, and tarragon. Pour over the cooked rice. Mix well. If rice is warm, let cool to room temperature before adding remaining ingredients. When rice is cool, add remaining ingredients. Toss gently. Cover and refrigerate at least 2 hours before serving. HELPFUL HINTS: For a variation, substitute basil or dill weed for the tarragon. Short-grain brown rice also may be used. Serve as a cool main dish for a hot summer's evening, either plain or piled on lettuce leaves and garnished with tomatoes and watercress. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Cruda Categories: Condiment, Dressings Yield: 5 servings 3 Tomato; chopped fine 1/4 c Coriander; fresh 1 md Onion; chopped fine 1/4 c Green chili peppers; chopped 1/8 c Jalapeno pepper; chopped fin Recipe by: mCdOUGALL Preparation Time: 0:15 Combine all ingredients and mix well. Serve at room temperature. Serve on burritos or tostadas, with chips, or fresh vegetables. HELPFUL HINTS: May also be processed briefly in a blender. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Slow Porridge Categories: Breakfast, Soups/stews, Low-fat Yield: 4 servings 5 c Water 1 ds Ground nutmeg 1 c Oatmeal; * see note 1 ds Ground mace 1/2 c Dried fruit 1 ds Ground cinnamon Recipe by: McDougall Place water, cereal, and dried fruit in slow cooker. Stir. Cook on low for 8 - 10 hours. The mixture should be like a thick soup, so do not add milk at the table. HELPFUL HINTS: Each slow cooker is a little different from the others, so you may have to adjust the amount of water needed. For added flavor sprinkle a bit of nutmeg, mace or cinnamon, in any combination. Try brown rice, barley, rye berries, whole oats, or wheat berries. Cracked grains, such as oatmeal or cracked wheat, may get too mushy for some tastes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sopa Seca (Dry Soup) Categories: Low-fat, Soups/stews Yield: 4 servings 8 oz Vermicelli; coiled 2 1/2 c Vegetable broth 1/4 c Water 2 md Tomatoes; chopped 1 sm Onion; chopped Fresh ground black pepper; f 1 Garlic clove; crushed Chopped fresh cilantro; for 4 oz Green chiles; canned, diced Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the vermicelli in a plastic bag. Take a rolling pin and roll over the bag until the noodles are crumbled. Set aside. Place the water in a large skillet or wok. Add the onion, garlic, and chiles. Cook, stirring, until softened, about 2 minutes. Add the vermicelli and vegetable broth. Bring to a boil, reduce the heat, cover, and cook for 5 minutes. Add the tomato, stir, and continue to cook, uncovered, over low heat until all of the liquid is absorbed. Garnish with freshly ground black pepper and chopped cilantro. 251 calories, 0.8 grams fat per serving. Variation: Add 1/2 cup corn kernels and 1/2 cup thawed frozen or fresh green peas to the mixture along with thte noodles and broth. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach-Mushroom Soup Categories: Low-fat, Soups/stews Yield: 4 servings 1 lg Onion; thinly sliced 3 1/2 oz Enoki mushrooms; * 1 1/2 lb Mushrooms; thinly sliced 2 tb Soy sauce 1/4 c White wine 4 c Spinach leaves; washed, thin 1 qt Water; or vegetable broth Fresh ground pepper; to tast Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the onion and mushrooms in a large sacuepan with the wine. Cook slowly over low heat for about 10 minutes. Add the water or vegetables broth, the enoki mushrooms, and the soy sauce. Cook for an additional 10 minutes. Stir in the spinach and season with the pepper. Turn off the heat. Serve as soon as the spinach is wilted. 84 calories, 1.1 grams fat per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Frozen Fruit Dessert Categories: Desserts, Fruits, Low-fat Yield: 8 servings 1 1/2 c Crushed pineapple in juice 3 c Frozen strawberries 3 Banana; frozen Recipe by: McDougall Program Place the crushed pineapple and juice in the blender. Add the frozen fruit a little at a time, blending between each addition. Scoop 1/2 cup servings into dessert dishes and freeze for 15 to 30 minutes. (If frozen for longer period of time, remove from freezer a few minutes before serving to soften.) From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Sauce Categories: Breakfast, Fruits, Sauces Yield: 4 servings 1 c Unsweetened apple juice 1 tb Cornstarch 1 c Sliced strawberries; thawed Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Pour the juice into a blender and add 1/2 cup of the strawberries. Process until smooth. Pour into a saucepan. Add the cornstarch and stir until well mixed. Cook, stirring, until thickened. Add the remaining strawberries. Heat through and serve warm. 48 calories, 0.2 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunny Breakfast Couscous Cereal Categories: Breakfast, Rice/grains, Low-fat Yield: 4 servings 3/4 c Water 2 tb Finely chopped blanched almo 1/4 c Fresh-squeezed orange juice 1 tb Honey 1/2 c Couscous 1 tb Frozen apple juice concentra 1 ts Finely grated orange zest ds Ground cinnamon Recipe by: The New McDougall Cookbook Preparation Time: 0:10 Combine all of the ingredients in a 1-quart microwaveable casserole dish. Cover. Microwave on high until the liquid is absorbed and the couscous is tender, 5 to 6 minutes. Let stand, covered, for 1 minute more. 117 calories, 0.2 grams fat per serving (without almonds) From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tabouli Categories: Appetizers, Rice/grains Yield: 4 servings 1/2 c Bulgur; dry 1/8 ts Garlic powder 1 c Water; boiling 1/4 c Green onions; chopped 1 Tomato; chopped (about 3 green onions) 1/2 c Fresh parsley; chopped 1/4 c Fresh mint leaves 2 tb Lemon juice 1/2 c Garbanzo beans, cooked Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the boiling water over the bulgur. Mix. Cover with a towel and let stand for 1 hour. After 1 hour the excess water should be removed. The easiest way to do this is to pour the bulgur and water into a fine mesh strainer. Let the water drain off, pressing the bulgur with your hands to remove as much of the excess water as possible. Place the drained bulgur in a bowl. Add the remaining ingredients. Toss well to mix. Cover and refrigerate at least 2 hours to blend flavors. HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic. Try it stuffed in pita bread for a different sandwich idea. This recipe can be doubled or quadrupled easily for larger amounts. Keeps well in regrigerator. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thick French Tomato Dressing Categories: Dressings, Low-fat Yield: 5 servings 1 c Tomato juice 1/4 ts Thyme 1 c Tomato sauce 1/4 ts Savory 1/3 c Vinegar 1/4 ts Basil 3/4 ts Lemon juice 1/4 ts Rosemary 1/4 ts Oregano 1/4 ts Sage 1/4 ts Marjoram 1 ts Tamari soy sauce, low sodium Recipe by: McDougall Preparation Time: 0:05 Combine all ingredients in a quart jar. Cover. Shake well. Refrigerate before serving to blend flavors. HELPFUL HINTS: Italian herb seasoning is a mixture of oregano, marjoram, thyme, savory, basil, rosemary, and sage. Usually found made by Schilling or Spice Islands. Use dressing on tossed salads or vegetable salads. Keeps in refrigerator for several weeks. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato-Onion Soup with Rigatoni Categories: Low-fat, Soups/stews Yield: 4 servings 1 lg Onion; chopped 1 c Rigatoni 1/8 ts Garlic powder 1/2 ts Dried thyme 1 c Water 1 Bay leaf 28 oz Canned tomatoes; chopped, w/ 1/2 ts Dried basil 1 tb Dried parsley 1 tb Soy sauce Recipe by: The New McDougall Cookbook Preparation Time: 0:10 Saute the onion and garlic powder in the water for 15 minutes. Add the remaining ingredients, except the soy sauce. Simmer, covered, for 1 hour. Add the soy sauce and remove the bay leaf just before serving. 150 calories, 1.0 gram fat per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortilla Chips Categories: Breads Yield: 2 servings 12 Corn tortillas Purchased frozen in most foo --thawed in bag, these can b Recipe by: McDougall Preheat oven to 275 degrees. Cut tortillas into four quarters. Lay pieces on a dry baking sheet in a single layer. Bake at 275 degrees about 20 to 30 minutes, until crisp. May also be served soft. Let thaw in bag, remove from bag, wrap in foil or place in covered baking dish, and heat in a warm oven for a few minutes. Serve warm. HELPFUL HINTS: Before baking, sprinkle torillas with some onion powder, garlic powder, or chili powder. This may also be done with pita bread. Cut into triangles and separate one side from the other. Lay on a baking sheet and bake as above. Makes delicious whole wheat crackers for dipping. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Twin Sisters Vegetables Soup Categories: Low-fat, Soups/stews Yield: 8 servings 1 md Onion; chopped 1 lg Yellow squash 2 Garlic cloves; chopped fine 3 Celery 2 ts Dried oregano 2 Carrots; scrubbed, unpeeled 1/8 ts Fresh ground pepper 3 Tomatoes 2 Idaho potatoes; scrubbed, un 2 Bay leaves 1 Zucchini 1 c Cooked kidney beans; or pint Recipe by: The New McDougall Cookbook Preparation Time: 0:40 Saute the onion, garlic, oregano, and pepper in a small amount of water until the onion is translucent, about 5 minutes. Set aside. Dice the remaining vegetables, except the tomatoes, and place them in a large pot; add the sauteed onion mixture. Add water just to cover the vegetables. Add the bay leaves, bring to a boil, and reduce the heat. Simmer unti the vegetables are just tender, 10 to 15 minutes. Place the tomatoes in a blender or food processor and process until pureed. Pour into a saucepan and gently boil for 20 minutes to remove any acidic taste. Add the tomatoes to the soup, along with the cooked beans. Cook for 30 minutes over low heat. Refrigerate overnight to allow the flavors to "marry." Reheat and serve the next day. 83 calories, 0.5 grams fat per serving. Variation: One-half cup each of corn and green beans can also be added to the soup. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable-Bean Soup Categories: Beans, Soups/stews, Vegetables Yield: 8 servings 1 c Kidney beans; dried (savoy is best) 2 Garlic cloves; pressed 1/3 c Brown rice, long-grain; * se 1 Onion; chopped 3 Tomato; cut in wedges 2 Potato; cut in chunks 1/4 c Parsley sprigs; chopped 1 Carrot; sliced 1/2" thick 1/4 ts Celery seed 2 Zucchini; sliced 1" thick 1/4 ts Marjoram 1/4 lb Green beans 1 ts Basil 2 Leek 1 ts Oregano 1/4 lb Cabbage Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring to boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic, and simmer for 1 1/2 hours. Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans into 1 inch pieces. Add to soup pot along with seasonings. Simmer for 1 hour longer. Thinly slice cabbage and add to soup along with rice or spaghetti. Simmer another 20 minutes. Add more water if too thick. Add tomato wedges for the last 10 minutes, just before serving. HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean also may be used. Soup freezes well, so make a large batch when you have time and freeze half for use on a budy day. Try using some chopped spinach, instead of the cabbage. By changing the vegetables and beans used, the soup can be different each time you make it. It is a meal in itself. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vinaigrette Dressing Categories: Dressings, Low-fat Yield: 3 servings 1 c Grapefruit juice, unsweetene 1/2 ts Basil; dry 1/3 c Vinegar 1/4 ts Thyme 4 tb Water 1 ts Parsley sprigs; fresh 2 Garlic cloves; crushed 1/4 ts Ground pepper; fresh Recipe by: McDougall Preparation Time: 0:10 Place all ingredients in a jar with a tight fitting lid. Shake until well mixed. Keeps well in refrigerator. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Waffles Categories: Breakfast, Low-fat Yield: 7 servings 2 1/2 c Warm water 2 tb Molasses; or honey 2 c Whole-wheat pastry flour 1 tb Active dry yeast 2 tb Oat bran 1/2 ts Salt Recipe by: The New McDougall Cookbook Preparation Time: 0:10 Combine all of the ingredients in a large bowl. Stir with a spoon not more than fifty times, or until smooth. The batter will be thin, but will thicken as it stands. Cover the bowl with a towel and place it in a warm place for 30 to 45 minutes, or until the batter bubbly and thick. Bake in a nonstick waffle iron on low heat, 5 to 7 minutes. (The iron can be seasoned lightly with liquid lecithin or oil, if necessary.) 141 calories, 0.9 grams fat per waffle. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Waffles 1 Categories: Breakfast, Low-fat Yield: 2 servings 2 1/2 c Water; warm 2 tb Molasses 2 c Whole-grain wheat pastry flo 1 tb Active dry yeast 2 tb Oat bran 1/2 tb Salt Recipe by: McDougall Combine all of the ingredients in a large bowl. Stir with a spoon not more than fifty times, or until smooth. The batter will be thin but will thicken as it stands. Cover the bowl with a towel and place it in a warm place for 30 to 45 minutes, or until the batter is bubbly and thick. Bake in a nonstick waffle iron on low heat, 5 to 7 minutes. (The iron can be seasoned lightly with liquid lethicin or oil, if necessary.) VARIATION: Fold two peeled and grated apples or two mashed bananas into the batter after it has risen and just before the waffles are baked. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish White Bean Soup #2 Categories: Spanish, Soups/stews, Beans Yield: 1 servings 2 c White beans note) 8 oz Can water-packed artichokes 7 c Water -drained 1 Onion, chopped 4 oz Can sliced 6 To 7 cloves minced garlic -black olives, drained 2 Potatoes, peeled and 8 oz Can tomato sauce -chopped 1 ts Italian herb mix place the beans in a large pot with the water. cover and cook over medium heat for 1 hour. add the onion and garlic and continue to cook until the beans are tender, 1 to 1 1/2 hours. add the potatoes and cook another 20 min. add the remaining ingredients and cook for about 10 more min. note: if you soak the beans overnight, the total cooking time may be reduced by 30 min. _New McDougall Cookbook_ From: ESILVA@ada.npt.nuwc.navy.mil. Fatfree Digest [Volume 8 Issue 54] June 15, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curry Tomato Sauce Categories: Low-fat, Sauces, Vegetables Yield: 1 servings 1 bn Scallions, finely chopped -tomatoes 1 Clove garlic, crushed 1/4 ts Curry powder 1 tb Grated fresh ginger 1/2 ts Ground turmeric 1 28-ounce can crushed Place a small amount of water in a saucepan. Add the scallions, garlic & ginger. Cook & stir over medium heat for a few minutes. Add remaining ingredients. Mix well. Cook for another 6 to 7 minutes to blend flavors. Serve hot. The McDougall Program for Maximum Weight Loss From: <aroesteg%exec.exec.uucp%rural@ALBNYDH2.bitnet>. Fatfree Digest [Volume 8 Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tangy Garbanzo Dip Categories: Appetizers Yield: 1 servings 15 oz Can garbanzo 3 ts Grated fresh ginger -beans, drained & rinsed 1 ts Rice vinegar 2 Scallions, chopped 1/2 ts Honey 3 tb Water -Dash or two Tabasco 2 tb Soy sauce Combine all ingredients in food processor or blender and process until smooth and creamy. Review by kjb2@postoffice.mail.cornell.edu (Kathy Brese): "I made this one and IMHO it was pretty awful! I really didn't like the flavor of the ginger with the garbanzos. I think my tastebuds expected cumin, not ginger. I did let it sit a few days to see if it needed time to mellow, but it still tasted yucky to me." From: "Anne.Cox" <20676AC@msu.edu> "I agree! We didn't like the ginger-garbanzo combo at all, and it got worse and worse as it aged in the fridge...the raccoons climbed into the compost to eat it, though. I didn't like the mushroom dip/puree thing at all, either." The McDougall Program for Maximum Weight Loss From: <aroesteg%exec.exec.uucp%rural@ALBNYDH2.bitnet>. Fatfree Digest [Volume 8 Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Medley Categories: Low-fat, Vegetarian Yield: 4 servings 8 medium red potatoes, cooked 1 medium onion, coarsely chopped 1/2 pound mushrooms, sliced 10 stalks asparagus, cut into 1-inch pieces 1 cup tightly packed washed & dried fresh spinach Chop the potatoes into large chunks. Combine w/onion in a large nonstick fry pan. Cook over medium heat for 5 minutes, stirring frequently. Add mushrooms & asparagus. Cook, stirring frequently, for another 10 minutes. Add the spinach. Cook, stirring just until spinach wilts. Serve w/ a favorite sauce. The McDougall Program for Maximum Weight Loss From: <aroesteg%exec.exec.uucp%rural@ALBNYDH2.bitnet>. Fatfree Digest [Volume 8 Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Chicken Salad B1 Categories: Poultry, Chinese, Salads Yield: 4 servings 2 CHICKEN BREASTS OR -POWDERED -2 DRUMSTICK-THIGHS 1 ts SESAME OIL 2 qt VEGETABLE OIL 2 tb TOASTED ALMONDS, FINELY 8 SQUARES WANTON DOUGH, CUT IN -CHOPPED -1/8 INCH. STRIPS 1/2 c THINLY SLICED GREEN 1/3 pk RICE NOODLES -ONIONS (WHITE PART ONLY) 1 ts LIQUID MUSTARD 1/2 ts SALT 1 ts CHINESE FIVE-SPICE 1/2 HEAD LETTUCE, SHREDDED Place chicken in pot, cover w/ water. Bring to boil, simmer 20 min. Remove, drain on paper towels. Place vegetable oil in deep-fryer, heat to 350. Test for readiness by dropping a rice noodle into oil. If it sinks, oil isn't hot enough. When it pops up immediately, put in dough strips, fry to a light tan color. Remove and drain on paper towels. Divide noodles into 3 parts, deep-fry separately. Noodles should explode on contact w/ hot oil & should be removed instantly, before oil is absorbed. Drain on paper towels. Deep-fry chicken 5 min. Remove, drain on paper towels. Bone, cut into strips, including skin. Place chicken meat in large bowl. Add mustard, five-spice powder, sesame oil, soy sauce, almonds, green onions, & salt. Mix well. Add crisp-fried wonton strips & noodles; mix well. They'll break. Pile salad on bed of lettuce, don't toss. Temperature(s): COLD Effort: AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS ANGELES Comments: BEVERAGE: CHINESE TEA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Winter Melon Soup B1 Categories: Soups/stews, Chinese, Fruits Yield: 4 servings 1 (10-INCH LONG)WINTER MELON 1/4 c DICED VIRGINIA HAM 1 CAN CHICKEN BROTH 1/4 c CANNED BAMBOO SHOOTS, 1 c DICED RAW CHICKEN BREAST -DICED 1/4 c CANNED LOTUS SEEDS 1/4 c CANNED ABALONE, DICED Wash melon, slice off lid 3 in. from stem. Scoop out seeds & pulp in center, then make tiger-teeth notches 3/4-in. deep around rim of melon. Pare off outer skin from teeth, cut fleshy part in small pieces, use in soup. Place melon in ovenproof bowl,set aside. Place broth,2 cans water,chicken breast, lotus seeds, ham, & bamboo shoots into melon. Pour 3 inches boiling water into bottom of deep kettle large enough to hold the melon. Place a kitchen towel in bottom of kettle, place bowl on it, bring up the 4 corners over melon. When done, you just lift out bowl w/ melon by the corners of the towel Cover, steam melon over medium heat 2 hrs. After 1st hr., check water level. if not at 3 in. add boiling water. When melon is done, the white meat on its lining will be translucent. Just before serving, add abalone, steam 1 min. To serve soup, scoop flesh carefully from sides of melon and ladle w/ broth into soup bowls. Be careful when scooping flesh not to cut through the rind. Temperature(s): HOT Effort: AVERAGE Time: 02:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peking Duck B1 Categories: Poultry, Chinese Yield: 4 servings 1 4-1/2 TO 5 lb DUCK 3 tb HONEY 1 ts SALT 2 tb CORNSTARCH 8 GREEN ONIONS 1 cn OVEN-READY BISCUITS 2 (1/4 IN.) SLICED GINGEROOT 1 sm CAN PLUM SAUCE A day in advance, clean duck inside & out, dry thoroughly. Season inside w/ salt. Tie together stem ends of 2 green onions, place inside duck cavity w/ gingeroot. Bring edges of tail opening together, stitch w/ a length of fine wire. Attach another wire to neck as a handle. Mix 1 qt. water w/ honey in large wok or small turkey roasting pan,bring to boil. When boiling, stir in cornstarch dissolved in 1/4 cup cold water. Continue to stir to consistency of a thin stream. Lower heat. Holding duck by neck wire,dip into honey mixture 3-4 times to coat on all sides. Remove duck, suspend over container in cool place. Set an electric fan towards duck to help dry the skin. Let duck drip-dry overnight. Next day: preheat oven to 450. Place duck breast side up on flat rack in roasting pan. Roast 30 min. Reduce heat to 300, turn duck over. Roast 30 more min. Turn duck breast side up again, roast for final 30 min. Remove biscuits from can, divide each biscuit in 1/2. Bring 2 in. water to boil in bottom of steamer. Place biscuits in container above water,cover, & steam 5 min. Thinly slice stems of remaining 6 onions into 2-in. diagonal strips. Divide sliced onion between 4 butter plates, place 1 tsp. plum sauce on each plate. Prepare duck for serving by cutting off drumsticks & wings & placing on platter in position whole duck should be. Carefully slice off all skin pieces of about 1 and 2 inches, lay them aside. Slice same size pieces of meat from bone. Place all carved meat on platter, cover w/ skin pieces on outside to make presentation look like a whole duck. Eat by making sandwich of onion, plum sauce, duck, and skin. Temperature(s): HOT Effort: AVERAGE Time: 24:00 Source: MADAME WU'S GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wu's Beef B1 Categories: Beef, Chinese, Meats Yield: 4 servings 1 lb FILET MIGNON, GRISTLE 1/2 ts RED COOKING WINE -REMOVED 1/2 ts SUGAR 1 tb PLUS 1 pn SALT 1 ts CORNSTARCH 1 pn PEPPER 1 tb PLUS VEGETABLE OIL 1/3 pk CHINESE RICE NOODLES 1 ts DARK SOY SAUCE 1/2 c COARSELY CHOPPED ONIONS 2 ts LIGHT SOY SAUCE 1 ts OYSTER SAUCE 1 ts HOISIN SAUCE Thinly slice filet mignon across grain into strips 2x1/2x1/4 in. In mixing bowl, mix 1 tbs. oil, 1 tbs. cornstarch, 1 tbs. dark soy sauce, 2 tsp. light soy sauce, Hoisin sauce, cooking wine, 1/4 tsp. sugar, salt, pepper. Marinate sliced beef in this mixture 15 min. Pour 2 qt. oil in deep-fryer, heat to 400 on high heat. Test for readiness by dropping a rice noodle into oil. If it pops up, the oil is hot enough. Put in the skein of noodles. They should explode into a larger puff on contact w/ oil. Immediately drain on paper towels. Heat wok or skillet on high heat. Coat sides, bottom w/ 2 tbs. oil. Fry onions 1 min., then add beef; cook 2 more min. Stir very little. Combine 1 tsp. cornstarch 1/4 tsp. sugar, 1/2 tsp. light soy sauce, 1 tsp. dark soy sauce, oyster sauce, & 3 tbs. water; stir until smooth. Add to beef & onion mix, stir 1min. remove from heat. Spoon beef on noodles. Temperature(s): HOT Effort: AVERAGE Time: 00:40 Source: MADAME WU'S GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cashew Chicken B1 Categories: Poultry, Chinese Yield: 4 servings 2 tb VEGETABLE OIL 1 c CANNED CHICKEN BROTH 1/2 ts SALT 1/2 c COOKED CASHEW NUTS 1 c SLICED CHICKEN BREAST 1/2 ts MONOSODIUM GLUTAMATE 1/2 c PEA PODS -(OPTIONAL) 1/2 c WHOLE BUTTON MUSHROOMS 1/4 ts SUGAR 1/2 c BAMBOO SHOOTS 1/2 ts CORNSTARCH Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir-fry 2 min. over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken broth. Cover & cook 2-3 min. Gently stir in cashew nuts, monosodium glutamate, and sugar. Mix cornstarch w/ 1/2 tsp. water to form a paste and add to thicken the sauce. Serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS ANGELES ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Whole Fish B1 Categories: Fish/sea, Chinese Yield: 4 servings 1 (1-1/2 TO 2 LB) WHOLE SEA 1 tb OIL -BASS OR RED SNAPPER 2 tb WHITE VINEGAR SALT 3 tb SUGAR 1 EGG, BEATEN 3 dr RED FOOD COLORING 1 c FLOUR 1 c GREEN PEPPER, IN CHUNKS VEGETABLE OIL 1/2 c WHITE ONION, IN CHUNKS SWEET AND SOUR SAUCE: 1/2 c CANNED DICED PINEAPPLE 1/2 c KETCHUP 1 ts CORNSTARCH 1.Clean and scale the fish, leaving on the head and tail. Pat dry. Lightly season the inside and outside of fish with salt and make three slashes 1/4-inch deeo on each side for better cooking. 2. Brush the fish with the beaten egg then roll in the flour. Pour 3 inches of oil into a roasting pan and heat to 375F. Test the temperature by droppinbg in cube of bread. If it raises to the surface immediately and browns, the oil is ready. 3. Immerse the head in the oil very gently to avoid splattering; slide in the rest of the fish. Deep-fry 3 to 5 minutes on each side. Remove and drain on papper towels. Lay the fish on a serving platter and cover with the sweet and Sour Sauce. Serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD., LOS ANGELES Comments: WINE: DRY, WHITE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Mixed Vegetables B1 Categories: Vegetables, Chinese Yield: 4 servings 1 ts VEGETABLE OIL 1/4 ts MONOSODIUM GLUTAMATE 1 THIN SLICED GINGEROOT -(OPTIONAL) 1 CLOVE GARLIC, CRUSHED 1/4 c CANNED CHICKEN BROTH 2 c CHINESE CABBAGE 1/2 c PEA PODS -CHOPPED 1/2 c SLICED BAMBOO SHOOTS 1 ts SALT 1/2 c THINLY SLICED MUSHROOMS 1/2 ts SUGAR Preheat a wok and swirl the vegetable oil around inside. Rub bottom and sides with the gingeroot and garlic and discard. Place cabbage in wok and stir. Add salt, sugar, monosoium glutamate, and chicken broth. Stir and cover; cook for 3 munites. Add the peas pods, bamboo shoots and mushrooms. Stir about 30 second and serve. Temperature(s): HOT Effort: EASY Time: 00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD, LOS ANGELES Comments: WINE: DRY WHITE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yang Chow Fried Rice B1 Categories: Rice/grains, Chinese Yield: 4 servings 2 tb VEGETABLE OIL 3 c COLD COOKED RICE 1/4 c GREEN ONIONS, CHOPPED 1/4 c BARBECUED PORK OR HAM, 2 EGGS, SLIGHTLY BEATEN -DICED 1/4 c GREEN PEAS, UNCOOKED 1/2 ts LIGHT SOY SAUCE 1/4 c COOKED SHRIMP, DICED 1 tb DARK SOY SAUCE Swirl vegetabl oil around bottom and sides of a heated wok. Add onions & eggs, quick-fry, then add peas and shrimp and blend together.Immediately add rice & press gently to sides & bottom to separate kernels. Add pork or ham, salt, & soy sauces. Mix together quickly & serve. Temperature(s): HOT Effort: AVERAGE Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD, LOS ANGELES Comments: WINE: WHITE DRY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Exotic Chinese Fruit Bowl B1 Categories: Fruits, Chinese, Desserts Yield: 6 servings 4 KUMQUATS 4 PINEAPPLE CHUNKS 4 LICHEES 4 CANDIED CHERRIES 4 LOQUATS 2 qt FINELY CRUSHED ICE 4 MANDARINE ORANGE SLICES Prepare the fruit for eating by cutting into bite-size pieces. Place the crushed ice in a shallow fruit bowl, pack and invert onto a colorful platter or silver tray. Carefully make indentations in the ice with your finger, put a toothpick in each piece of fruit and set in the indentations. Serve at once. Temperature(s): COLD Effort: EASY Time: 00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: BEVERAGE: CHINESE TEA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cha Pao Tsu B1 Categories: Beef, Chinese, Meats, Appetizers Yield: 6 servings 1/2 c PLUM SAUCE (SEE RECIPE) 1 tb DRY SHERRY 2 lg DRIED CHINESE MUSHROOMS 1 ts SALT 1/2 lb GROUND CHUCK 1/2 ts SUGAR OIL FOR DEEP-FRYING 1 ts SESAME SEED OIL 1/4 lb UNCOOKED SHRIMP, MINCED 2 ts CORNSTARCH,DISSOLVED IN 1/4 c MINCED WATER CHESTNUTS 1/4 c COLD WATER 3 SCALLIONS, MINCED 30 WONTON WRAPPERS, 3'' BY 3'' 2 tb SOY SAUCE Prepare Plum Sauce. Soak mushrooms in hot water 20 minutes, then discard stems and mince caps. Combine mushrooms, beef, shrimp, water chestnuts, scallions, soy sauce, dry sherry salt, sugar, sesame seed oil and dissolved cornstarch in mixing bowl and mix well. Cover wonton wrappers with damp cloth to keep moist. place 1 tsp. filling in center of each wrapper. Fold edges together to form a pouch and seal by giving a slight pinch at top. Heat 4'' oil to 375F in wok or deep-fryer. Deep fry meat savories over high heat until golden brown. Drain. Serve with hot Plum Sauce. Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: ANNA KAO'S Comments: PITTSBURGH ASPINWALL ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yu Mi Gee Yung Tang B1 Categories: Poultry, Chinese, Soups/stews Yield: 6 servings 1 WHOLE UNCOOKED CHICKEN 1 11 oz CAN CREAM CORN -BREAST 1 1/2 ts SALT 2 EGG WHITES 1/2 ts SUGAR 3/4 ts SALT 1/4 c CORNSTARCH, DISSOLVED IN 1 ts SESAME SEED OIL 1/2 c COLD WATER 1 1/2 qt CHICKEN BROTH 1 SCALLION, FINELY CHOPPED Skin, bone and mince chicken breasts. Combine chicken, egg whites, salt and oil. Mix well and set aside. Bring chicken broth to boil in a saucepan. Add cream corn, salt and sugar; cook for one minute. Stir in dissolved cornstarch and cook, stirring constantly until sauce thickens. Mix chicken mixture into soup and bring to boil again. Remove from heat. Add chopped scallions and serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kuo Fan Gee Chiu B1 Categories: Poultry, Chinese Yield: 6 servings 2 WHOLE UNCOOKED CHICKEN -SOAKED IN WARM WATER FOR 10 -BREASTS -MINUTES MARINADE: SEE RECIPE- 3 CLOVES GARLIC, CHOPPED -Marinade and Seasoning 1 SCALLION, CUT IN 1'' PIECES -Sauce B1 2/3 c DICED BAMBOO SHOOTS 1 c PLUS 2 tb PEANUT OIL 1/2 c STRAW MUSHROOMS, DRAINED 2 DRY CHILIS, CUT IN HALF AND SEASONING SAUCE: SEE Above Skin and bone chicken breasts and cut into 1/2 inch cubes. Place chicken in Marinade and toss to coat. Marinate for 15 minutes in the refrigerator. Before stir-frying, add 1 tablespoon oil to chicken mixture and mix well. Heat 1 cup oil to 375 F in wok or skillet over high heat. Add chicken and stir-fry for 2 minutes. Remove and drain well. Heat 1 tablespoon oil in wok or skillet over high heat. Ad chilis; fry until golden brown. Add garlic, scallion, bamboo shoots and straw mushrooms. Stir-fry for 2 minutes. Add chicken and stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Serve hot. Temperature(s): HOT Effort: AVERAGE Time: 00:45 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fan Chieh Nius Ruh B1 Categories: Beef, Chinese, Meats Yield: 6 servings 1 lb SIRLOIN STEAK 4 tb PEANUT OIL MARINADE: SEE RECIPE- 2 tb SOY SAUCE -Marinade and Seasoning 1/2 tb DRY SHERRY -Sauce B1 1/2 ts SALT 1 GREEN PEPPER 1/3 c WATER OR CHICKEN BROTH 1 lg ONION 1 tb CORNSTARCH, DISSOLVED 1/2 lb TOMATOES, PEELED -IN 2 tb COLD WATER Slice meat against the grain 1/4'' thin, and cut into 1'' by 2'' strips. Add beef to Marinade and toss to coat. Cover and marinate for 1 hour in refrigerator. Cut green pepper and onion into 1'' chunks; cut tomatoes into wedges and remove seeds. Heat oil in wok or skillet over high heat until very hot. Add meat; stir-fry for 1 minute. Remove and set aside-don't over cook meat. Heat remaining oil in wok or skillet over high heat. Add green pepper and onion and stir-fry for 1 minute. Blend in soy sauce, sherry, salt, and broth or water; cook for 2 minutes. Add tomato wedges ,and meat and mix well. Stir in dissolved cornstarch; cook, stirring constantly until thickened. Serve at once. Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ch'ao Ming Hsia P'ien B1 Categories: Fish/sea, Chinese Yield: 6 servings 1 lb PRAWNS OR LARGE SHRIMP, 1 tb CORNSTARCH -UNCOOKED 1 ts SALT 6 DRIED CHINESE MUSHROOMS 1 tb DRY SHERRY 1 cn (15-oz) BABY SWEET CORN 1 ds WHITE PEPPER 1 c PLUS SEASONING SAUCE: 1 tb PEANUT OR OTHER SALAD 1/4 c CHICKEN BROTH -OIL 1/4 c MUSHROOM JUICE (FROM 1 SCALLION,CHOPPED -SOAKED MUSHROOMS) 1/2 c SLICED WATER CHESTNUTS 3/4 ts SALT 1/4 lb SNOW PEAS(CHINESE PEAS) 1 1/4 ts CORNSTARCH MARINADE: 1 tb DRY SHERRY Shell & de-vein prawns. Wash & dry w/ paper towels. Slice each prawn into halves lengthwise Add prawns to Marinade,tossing to coat. Cover, marinate at least 1/2 hr. in refrigerator. Soak mushrooms in hot water 20 min. Reserve juice for sauce,discard stems & cut caps in halves. Cut baby sweet corn in halves lengthwise. Set aside. Heat 1 cup oil in wok or skillet on high heat. Add prawns;stir-fry 15 sec. Remove, drain off oil.(Reserve oil for stir-frying other sea- foods). Heat 1 cup oil in wok or skillet on high heat. Add scallion, mushrooms,water chest- nuts,snow peas & baby sweet corn. Stir-fry 1 min. Stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Add prawns,mix well. Serve immediately. Marinade: Combine ingredients in mixing bowl & mix well. Seasoning Sauce: Combine ingredients in a small bowl. Temperature(s): HOT Effort: AVERAGE Time: 01:15 Source: ANNA KAO'S Comments: PITTSBURGH, ASP[NWALL ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hau Toei Chao Fan B1 Categories: Cheese/eggs, Chinese, Rice/grains Yield: 6 servings 1/4 c PEANUT OR OTHER SALAD 2 ts SALT -OIL 4 c COLD COOKED RICE 4 EGGS, WELL-BEATEN 3 tb SOY SAUCE 1 c CHOPPED ONION 1/2 c DICED COOKED HAM 1 (10-oz)BOX FROZEN PEAS & 2 SCALLIONS, FINELY CHOPPED -CARROTS, THAWED Heat 2 tbs. oil in wok or large skillet over high heat until very hot. Add eggs, stir-fry 1/2 munite until firm (same as scrambled eggs). Remove, cut into small pieces and set aside set aside. Heat remaining oil over high heat; lightly brown onion. Add peas and carrots and salt; stir-fry 1 minute. Add cold rice, stir constandly for 2 minutes. Add soy sauce, ham, scallions and egg; mix well and serve hot. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chen Tan Kao B1 Categories: Chinese, Rice/grains, Desserts Yield: 6 servings 1 c SIFTED ALL-PURPOSE FLOUR 1 c SUGAR 1/2 ts BAKING POWDER 1 ts LEMON, VANILLA OR ALMOND 1/4 ts SALT -EXTRACT 4 EGGS, SEPARATED Sift flour, baking powder & salt together. Beat egg whites until stiff. Gradually beat in sugar (1 tbs. at a time) and continue to beat until meringue is stiff. Beat in egg yolks one at a time, & add extract. Fold in dry ingredients. Pour into well-greased 10-in. cake pan or 8-in. square cake pan. Place 10-in. cake rack in wok & fill wok w/ 1 qt. water, or to 1-in. below rack, whichever is less. Cover & bring to boil. Place cake on rack. Cover & steam 20 min. or until toothpick inserted near center comes out clean. Do not lift lid or allow water to fall below boiling while steaming cake. Remove cake pan. Cool 15 min.; cut into 2-in. diagonal pieces. Serve hot or cold. Cake may be later re-steamed 5 min. to serve hot. Temperature(s): HOT, COLD Effort: AVERAGE Time: 01:00 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Diced Winter Melon Soup B1 Categories: Chinese, Fruits, Soups/stews Yield: 4 servings 5 c SOUP STOCK OR CHICKEN 4 WATER CHESTNUTS, DICED -BROTH SALT 1/2 lb WINTER MELON, DICED MSG 1/4 c CHICKEN, DICED Place stock or broth in a pot. Cover & bring to a boil. Add winter melon, chicken & water chestnuts. Simmer 10 min. Season to taste w/ salt and MSG. Temperature(s): HOT Effort: EASY Time: 00:15 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE WINE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sai Wo Duck B1 Categories: Poultry, Chinese Yield: 4 servings 1 DUCKLING, MED.-SIZE, DRESSED -BAMBOO SHOOTS SOY SAUCE (FOR DUCKLING) 10 STAR ANISE SEEDS 2 STALKS CELERY 1 1/4 ts SALT 1 WHOLE GREEN ONION 1/4 ts SUGAR 4 THIN SLICES GINGER ROOT 1 ds PEPPER 5 CHINESE BLACK MUSHROOMS, 1 ts MSG(OPTIONAL) -PRESOAKED 1 tb CORNSTARCH 2 PIECES DRIED MANDARIN ORANGE 1 tb SOY SAUCE -PEEL(SIZE OF A HALF-DOLLAR) CHINESE PARSLEY -PRESOAKED VEGETABLE OIL (FOR FRYING) 5 THINLY SLICED PIECES LOOSE LETTUCE LEAVES,GARNISH This dish will require a good deal of time to prepare but will turn out well. Rub soy sauce over duckling. Boil enough oil to cover the bird in large deep-fry pan. Add duck, fry until entire bird is well-browned. Remove, drain on absorbent toweling. Use sharp cleaver to slash duck from breast to lower belly. Don't cut through bone. Place duck in pan, stuff cavity w/celery,onion,ginger root,black mushrooms, orange peel, bamboo shotts, anise, 1 tsp. salt, sugar,pepper,& MSG. Distribute evenly. Place on platter,elevate in a steamer. Cover, steam for 2-1/2 hrs. Make sure water is replenished as it evaporates. Remove platter, allow duck to cool. Discard all ingredients except bamboo shoots & mushrooms. Save all juices for gravy. Carefully remove wings & legs. Gently separate flesh from carcass w/hands.,starting from slash & keeping skin intact. Be sure not to make any more holes in skin,& to keep bird in its natural shape.(Carcass will make good soup.) Spread duck,meat side up, on a deep platter. De-bone the legs, place w/wings. Spread mushrooms & bamboo shoots on duck meat. Replace in steaming utensil & steam again 20 min. Remove. Line large serving platter w/ lettuce leaves. Turn platter w/ duck upside-down so that duck rests on leaves,skin side up. Pour cooking juices into saucepan. There should be 2 cups liquid. Bring to boil,on high heat. Add cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt. Stir continuously until gravy thickens. Pour gravy over whole duck. Garnish w/ Chinese parsley & serve immediately. Chopsticks are recommended. Temperature(s): HOT Effort: DIFFICULT Time: 04:00 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE:WAN FU WHITE WINE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gourmet Vegetables B1 Categories: Vegetables, Chinese Yield: 4 servings 1/2 c RAW BEEF,FINELY SLICED 2 tb VEGETABLE OIL & OIL FOR 1 1/2 c BAMBOO SHOOTS,SLICED -DEEP FRYING 1/2 ts SUGAR 1 ts SALT 1/2 c CHINESE DRIED MUSHROOMS 1/2 c CHICKEN STOCK -(PRESOAKED),FINELY SLICED 1/2 ts MSG(OPTIONAL) 1 c CELERY,FINELY SLICED 1/2 ts SOY SAUCE 1/3 c DRIED ONION,FINELY SLICED 2 ts CORNSTARCH AND WATER 1 1/2 c RICE STICKS(MAI FUN) -MADE INTO A PASTE In deep-fat fryer, heat oil to 350. Add rice sticks, cook until light & crisp. Put 2 tbs. vegetable oil into preheated wok or skillet,use high heat to bring oil to a sizzle. Add beef & toss & turn rapidly for 1-2 min. Remove from pan when half-cooked. Into same utensil add salt & all sliced ingredients. Bring to med.- high heat & toss & turn all ingredients for 2 min. Add chicken stock combined w/ MSG. Cover & cook over medium heat 3 min. Add soy sauce, sugar & the half-cooked beef. Increase to high heat, continue to toss-cook. When all ingredients are thoroughly blended, immediately add cornstarch/water paste. Toss-cook just until sauce thickens, about 1 min. no longer. Place on serving dish & top w/ crisp rice sticks. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oyster Beef B1 Categories: Beef, Chinese, Meats Yield: 4 servings 1 lb BEEF,SLICED 1/4-IN. 1 ds SUGAR -THICK (2X1 IN. PIECES) 2 tb VEGETABLE OIL 1/2 c SCALLIONS,WHITE SECTIONS 2 tb OYSTER SAUCE -ONLY,CUT TO 1 IN. LENGTHS 1/4 c CHICKEN STOCK 1/4 ts SALT 1/4 ts MSG (OPTIONAL) 1/2 ts SOY SAUCE 1 tb EACH CORNSTARCH & WATER 1 ts CORNSTARCH -MADE INTO A PASTE In mixing bowl, combine salt,soy sauce,1 tsp. cornstarch & sugar. Blend thoroughly & add sliced beef. Marinate 5 min. Add oil to pre- heated wok or skillet. Add beef,scallions,& oyster sauce. Toss-cook at high heat 3 min. Add chicken stock,MSG, and cornstarch/water paste. Mix & toss until gravy thickens & has coated the beef & scallions. Serve very hot. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE WINE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yeong Jo Fried Rice B1 Categories: Rice/grains, Chinese Yield: 4 servings 1/4 c RAW PRAWNS OR SHRIMP, 1/4 c GREEN PEAS -DICED 1 c LETTUCE,SHREDDED 1/4 c BARBECUED PORK OR COOKED 3 c COLD COOKED RICE -HAM,DICED 2 tb VEGETABLE OIL 1/4 c GREEN ONIONS, CUT 1/8 1/2 ts SALT -IN. THICK 2 tb SOY SAUCE Place oil in preheated wok or skillet. Bring oil to sizzling point, add prawns or shrimp & salt. Toss & turn 2-3 min. or until cooked. Add pork or ham,green onions,peas,lettuce,rice and soy sauce. Press rice gently into pan and fry for a few seconds, repeating the process until all rice is hot completely through. Turn & mix rapidly 5-7 min. Add a few drops of oil if necessary to prevent burning. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE WINE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Button Mushrooms & Lobster B1 Categories: Fish/sea, Chinese Yield: 4 servings 2 LOBSTER TAILS' MEAT,SLICED 2 tb VEGETABLE OIL -INTO 1/2 IN. PIECES 1/2 ts SALT 1 sm CAN BUTTON MUSHROOMS, 1/3 ts SUGAR -DRAINED 1 ts SOY SAUCE 1/2 c CANNED BAMBOO SHOOTS, 1/2 ts MSG(OPTIONAL) -SLICED 1/4 IN. THICK & 3/4 1 c CHICKEN STOCK -IN. LONG 1 tb EACH,CORNSTARCH & WATER 1/2 c CELERY,THINLY SLICED -MADE INTO PASTE Add oil & salt to preheated skillet or wok. Bring oil to sizzling point over high heat. Add lobster meat. Toss & turn rapidly for 2 min. Add vegetables,sugar,soy sauce,chicken stock & MSG. Turn ingredients lightly until thoroughly mixed. Cover & cook over high for 7 min. Un- cover & gradually add cornstarch/water paste. Cook until sauce has thickened. Serve. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE WINE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drums of Heaven B1 Categories: Poultry, Chinese, Appetizers Yield: 6 servings 18 CHICKEN WINGS 1 EGG 3 oz GINGER ROOT,GRATED SHRIMP BATTER: 1 oz GRANULATED GARLIC 1 c FLOUR 1 ts SESAME OIL 2 EGGS 1 ts SALT 1/2 c CORNSTARCH 4 ds TABASCO 1 tb BAKING POWDER 1 oz BRANDY WATER Wash chicken wings & cut away each tip section. Hold each end of a remaining,jointed wing, & disjoint by bending elbow;don't separate. Hold- ing fingers tightly around smaller bone, press upward, pushing meat from smaller section right into larger section, giving wing a drumstick appearance. Repeat process w/ all wings. Com- bine ginger root,garlic,oil,salt,Tabasco,brandy and egg in bowl & mix well. Marinate wings in mixture approximately 2-4 hrs. at room temperature. Fold wings into Shrimp Batter; deep fry at 360 until golden brown. BATTER: Combine all ingredients. Thin w/ water until the consistency is that of pancake batter For fluffier batter, add 1 tsp. oil & 4 oz. beer. Temperature(s): HOT Effort: AVERAGE Time: 05:00 Source: CHINA ROW Comments: CANNERY ROW,MONTEREY Comments: WINE:CHATEAU ST. JEAN FUME BLANC ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Pork Cream Soup B1 Categories: Pork/ham, Chinese, Meats, Soups/stews Yield: 6 servings 1/2 c BUTTER 1 ts WHITE PEPPER 1/2 c FLOUR 2 c CHICKEN BROTH OR 1/2 lb GROUND BARBECUED PORK -CONSOMME 1/4 ts MSG (OPTIONAL) 1 qt WHOLE MILK 2 ts WORCESTERSHIRE SAUCE 4 tb MADEIRA 1 ts TABASCO SAUCE BARBECUED PORK STRIPS 2 ts SALT GREEN ONIONS,CHOPPED Melt butter in a large saucepan over low heat. Add ground barbecued pork & mix together. Add flour & stir constantly for 4-5 min., but don't allow to burn. Add all seasonings to broth & then slowly add to first mixture. Slowly add milk & stir until blended. Let simmer 7-10 min. and stir constantly. Just before serving, stir in Madeira. Serve garnished w/ barbecued pork strips, fresh green onion bits & a splash of Madeira. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: CHINA ROW Comments: CANNERY ROW; MONTEREY Comments: CHATEAU ST. JEAN FUME BLANC ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Empress Spinach Salad B1 Categories: Chinese, Vegetables, Salads Yield: 6 servings 1 1/2 lb FRESH SPINACH,UNCOOKED 3 tb WINE VINEGAR 2 PIMIENTOS DRAINED & DICED 1 pn SALT 2 sl BACON, CRISP-COOKED, FINELY 1 pn PEPPER, FRESH GROUND -CHOPPED, RESERVE BACON 1 CLOVE GARLIC,MASHED -FAT FOR DRESSING 3 ANCHOVY FILETS, MINCED OR 2 EGGS, HARD-COOKED & CHOPPED -MASHED 1/4 c OLIVE OIL 1/2 LEMON, JUICE OF Wash spinach carefully several times to get rid of all sand. Or buy pre-washed & trimmed fresh spinach, give it a quick wash, and dry well. place spinach in a bowl, add pimientos,bacons & eggs. Combine oil & vinegar in second bowl. Add salt,pepper,garlic,anchovies & lemon juice. Mix well. When ready to serve, discard bits of garlic; pour dressing & warm bacon grease together and stir until blended. Pour over spinach, toss well and serve. Temperature(s): COLD Effort: EASY Time: 00:20 Source: CHINA ROW Comments: CANNERY ROW; MONTEREY Comments: ROBERT MONDAVI NAPA GAMAY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechwan Spiced Beef Shred B1 Categories: Beef, Chinese, Meats Yield: 6 servings 1 lb FLANK STEAK -CHOPPED 1/4 c OIL 1 c SHREDDED BAMBOO SHOOTS 1 ts MINCED GINGER ROOT 1/2 GREEN BELL PEPPER,THINLY 2 ts MINCED GARLIC -SLICED 3 SCALLIONS,CUT 1 IN.LONG-USE 1/2 c WATER OR CLEAR CHICKEN -STEMS -BROTH 2 DRY RED CHILI PEPPERS,FINELY 2 tb CORNSTARCH MIXED W/ -GROUND-USE SEEDS 1 tb WATER TO MAKE PASTE 1 tb PALE DRY SHERRY 1 ts SESAME OIL 1 tb CHINESE RED WINE VINEGAR MARINADE: -OR CIDER VINEGAR 1/4 ts SALT 1 ts MSG-OPTIONAL 1/2 ts SUGAR 6 WATER CHESTNUTS,COARSELY 1 tb CORNSTARCH Thinly slice steak against grain, and cut into matchstick size strips. Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350F. Add beef mixture and stir to separate pieces. Blanch briskly until beef just loses its redness. Remove to a bowl. Heat 2 tsp. oil in wok. Add ginger, garlic, scallions and chili peppers. Stir-fry about 10 seconds. 4. Stir in sherry, vinegar and -if desired- MSG. Cook untill it bubles gently. Add water chestnuts, bamboo shoots and green bell pepper. Return beef mixture to wok and blend all together. Pour in water or chicken broth. When it begins to boil, stir in cornstarch mixture and continue stirring until sauce thickens. Add sesame oil, mix well and serve. Temperature(s): HOT Effort: AVERAGE Time: 04:00 Source: CHINA ROW Comments: CANNERY ROW;MONTEREY Comments: WINE:ROBERT MONDAV NAPA GAMAY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus B1 Categories: Chinese, Vegetables Yield: 6 servings 1 1/2 lb ASPARAGUS 1/4 ts SOY SAUCE 3/4 ts SALT 3 dr SESAME OIL 1/2 ts SUGAR Snap off tender tips of asparagus & discard the rest. Stems will naturally break where tender part begins. Cut tips diagonally into pieces about 2-1/2 in. long. Boil tips in large sauce- pan 2-3 min. Drain,rinse in cold water & drain again. Sprinkle w/ salt, sugar, soy sauce & sesame oil. Stir to blend seasonings. Refriger- ate in covered container. When chilled, taste again & adjust seasoning if necessary. Serve cold. Temperature(s): COLD Effort: EASY Time: 00:15 Source: CHINA ROW Comments: CANNERY ROW; MONTEREY Comments: WINE:MONDAV NAPA GAMAY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bananas Flambe B1 Categories: Chinese, Fruits, Desserts Yield: 6 servings 6 tb BUTTER 1 tb CINNAMON 3/4 c BROWN SUGAR 3 oz BANANA LIQUEUR 6 BANANAS,PEELED & SLICED 6 oz WHITE RUM -LENGTHWISE VANILLA ICE CREAM Melt butter in chafing dish. Add brown sugar & blend well. Add bananas & saute lightly. Sprinkle w/ cinnamon & lower flame. Pour rum & banana liqueur over bananas. Ignite carefully, basting bananas w/ flaming liquid. Serve over ice cream when flame dies out. **Caution is the rule whenever liquors are ignited. Flames beneath pan must be low-or the pan removed from flame entirely-to protect against accidents.** Tip: Bananas must be ripe for this recipe. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: CHINA ROW Comments: CANNERY ROW; MONTEREY Comments: BEVERAGE: CHINESE TEA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Toast B1 Categories: Fish/sea, Chinese, Appetizers Yield: 6 servings 1/2 lb MED.-SIZE SHRIMP,WASHED, 1 EGG WHITE -PEELED & DEVEINED 1/4 ts BAKING SODA 1 sl GINGER,PEELED,CHOPPED 3 sl WHITE BREAD 1 CLOVE GARLIC,PEELED,CHOPPED SESAME SEEDS 1/2 c CHOPPED WATER CHESTNUTS OIL SALT & PEPPER TO TASTE MUSTARD SAUCE 2 tb DRY SHERRY SWEET & SOUR SAUCE Grind the shrimp,ginger,garlic & water chest- nuts in meat grinder or food processor. Season w/ salt & pepper. The mixture should be paste- like. Add sherry,egg white & baking soda to the shrimp mixture. Spread it generously over bread slices. Trim edges. Cut each piece of bread di- agonally into quarters, so that individual tri- angles are formed. Form a mound in center of each triangle w/ spread & sprinkle w/ sesame seeds. Heat oil to 300 to 325. Deep-fry shrimp toasts until golden brown on both sides. Drain on paper towels & serve w/ mustard sauce & sweet & sour sauce. These may be purchased at Chinese groceries. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: BEVERAGE:TSING-TAO BEER ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Imperial B1 Categories: Beef, Chinese, Meats Yield: 6 servings 1 1/4 lb SEMI-FROZEN FLANK STEAK -MUSHROOMS, SOAKED IN WARM 1 tb SOY SAUCE -WATER 20 MIN.,DRAINED, 1 tb DRY SHERRY -REMOVE STEMS AND SLICE 1 EGG 1 c BAMBOO SHOOTS, SLICED SALT & PEPPER TO TASTE 3 SLICES GINGER 1 ts CORNSTARCH 2 CLOVES GARLIC,SLICED. 2 c OIL HANDFUL OF FRESH SNOW PEAS, IMPERIAL SAUCE -STRINGED 5 TO 6 DRY BLACK CHINESE ORIENTAL SESAME OIL-OPTIONAL Remove fat,muscle & any gristle from meat. Cut in 1/2 lengthwise. Slice each piece crosswise, against the grain & on a slight slant, so you have 1/4-in. slices. Place in bowl & marinate for 1 hr. in soy sauce,sherry,egg,salt,pepper & cornstarch. Heat a wok hot & dry. Add oil. When it's just beginning to smoke,add meat mixture, stirring it quickly so the pieces separate. After 1 min.,drain through a colander or sieve, reserving 2-3 tbs. oil. Prepare the Imperial Sauce. Return reserved oil to the wok. Add mushrooms,bamboo shoots,ginger,garlic,snow peas & meat. Move wok back & forth rapidly in the air so the vegetables are flipped into the air continuously. Add Imperial Sauce & continue flipping vegetables & meat 3 min. or until the sauce thickens. If desired,sprinkle a few drops of sesame oil on mixture. Serve. Don't mistake Oriental for American sesame oil. They are totally different. Effort: AVERAGE Time: 01:40 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE:WAN-FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Imperial Sauce B1 Categories: Sauces, Chinese, Poultry Yield: 6 servings 3 tb SOY SAUCE 1 sl GINGER,FINELY CHOPPED 1 tb DRY SHERRY 1/2 ts SUGAR 1/2 c CHICKEN BROTH 1 pn MSG-OPTIONAL SALT & PEPPER TO TASTE 1 ts (ROUNDED) CORNSTARCH GARLIC POWDER TO TASTE Combine all ingredients & mix well. MSG is controversial & should not be. It's used as a flavor enhancer for foods that have little inherent flavor. The trick is not to use too much, only a dash. Temperature(s): ROOM Effort: EASY Time: 00:05 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: TO BE USED IN BEEF IMPERIAL ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ming Shrimp W/ Hot Sauce B1 Categories: Fish/sea, Chinese Yield: 6 servings 18 lg SHRIMP,PEELED & DEVEINED 1/2 c DICED ONION SALT & PEPPER TO TASTE 1 1/2 c SLICED WATER CHESTNUTS 1 EGG WHITE 1/2 c SLICED MUSHROOMS 1/2 ts CORNSTARCH CHOPPED SCALLIONS 2 c OIL HOT SAUCE 1 CLOVE GARLIC,CHOPPED Marinate the shrimp in salt, pepper,egg white, & cornstarch for 30 min. Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 min.,drain through colander or sieve, reserving 2-3 tbs. oil. Prepare the Hot Sauce. Return reserved oil to wok. Add garlic & onion, letting them brown slightly. Add water chestnuts,mushrooms & shrimp. Blend in Hot Sauce & flip contents of wok for 1-2 min. or until everything is hot. Place on serving platter & sprinkle w/ chopped scallions. Note: Flipping wok is better than stir-frying since the food is not touched in any way. (See recipe for Hot Sauce) Temperature(s): HOT Effort: EASY Time: 00:35 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Sauce B1 Categories: Chinese, Vegetables Yield: 6 servings 3/4 c KETCHUP 1 ts (ROUNDED) SUGAR 1/2 ts BEAN SAUCE (FOUND IN CHOPPED GARLIC TO TASTE -CHINESE GROCERIES) CHOPPED GINGER TO TASTE 1 OR 2 DROPS OF HOT OIL DRY SHERRY TO TASTE 3 dr OF SESAME OIL SALT & PEPPER TO TASTE Combine all ingredients and mix well. Note: To make hot oil, place a handful of dried red peppers in a bowl. Pour hot oil over & let sit. This will keep for several weeks. When needed, use the oil & not the peppers. Garlic,ginger & dry sherry are,to Chinese, what salt & pepper are to Americans. Add them, whenever! Temperature(s): HOT Effort: EASY Time: 00:05 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: TO BE USED IN MING SHRIMP ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken W/ Cashews B1 Categories: Poultry, Chinese Yield: 6 servings 1 1/4 TO 1-1/2 lb BONED,SKINNED 2 c OIL -CHICKEN BREASTS, CUT INTO 1 sm GREEN PEPPER,CUBED -1 IN.PIECES 1/2 c SLICED WATER CHESTNUTS SALT & PEPPER TO TASTE IMPERIAL SAUCE: 1/4 ts CORNSTARCH 1 ts HOISIN SAUCE 1 tb DRY SHERRY 1/2 TO 1 c RAW CASHEWS 1 EGG Marinate chicken breasts 30 min. in salt, pep- per,cornstarch,sherry & egg. Heat wok hot & dry. Add oil. When it's just beginning to smoke, add chicken,green pepper & water chest- nuts, stirring 1-2 min. Drain through colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok & add Imperial Sauce & hoisin sauce. Cook 1-2 min. or until thickened slightly. Add nuts,chicken & vegetables, stirring everything together until well coated w/ sauce. Serve. Note: Hoisin sauce is pre-packaged, found in Chinese specialty stores. Made from soybeans, flour,sugar,garlic & chili peppers, it is reddish-brown in color & is creamy & sweet. If it's too thick to spread, thin w/ some sesame oil. Temperature(s): HOT Effort: AVERAGE Time: 00:50 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mou Sou Pork B1 Categories: Pork/ham, Chinese, Meats Yield: 6 servings CHINESE PANCAKES 5 TO 10 TREE EARS,SOAKED IN 1/4 lb LEAN PORK,SHREDDED -LUKEWARM WATER 20 MIN., 1 ts CORNSTARCH -DRAINED & LEFT WHOLE SALT & PEPPER TO TASTE 1/4 c TIGER LILLY BUDS,SOAKED 1 tb DRY SHERRY -IN LUKEWARM WATER 20 MIN., 1 EGG,BEATEN -DRAINED & CUT INTO 1-IN. 2 EGGS,SLIGHTLY BEATEN -PIECES 2 c OIL 1 c HOISIN SAUCE 1 CLOVE GARLIC,CHOPPED 2 ts SOY SAUCE 1/4 sm CABBAGE,FINE SHREDDED 1 ts DRY SHERRY 2 SCALLIONS,CUT IN 1-IN.PIECES 1/2 ts SUGAR 1/2 c SHREDDED BAMBOO SHOOTS MSG-OPTIONAL 1/2 c SLICED FRESH MUSHROOMS Prepare Chinese Pancakes. Marinate pork 30 min. in cornstarch,salt,pepper,sherry & enough beaten egg to moisten it. Heat wok hot & dry. Add oil. When it's just beginning to smoke, add pork & slightly beaten eggs,stirring so pieces separate. Once eggs form themselves into curds,drain through a colander, reserving 2-3 tbs. oil. Return reserved oil to wok & lightly brown the garlic. Add all vegetables. stir-frying or flipping until just cooked, about 3-4 min. Return meat & eggs to vegetables in wok. Add 2 tsp. hoisin sauce,soy sauce,sherry,sugar,salt,pepper & MSG. Combine well. Remove from heat. Spread each Chinese Pancake w/ hoisin sauce. Add a good 2 tbs. of filling to bottom 1/2 of each pancake & roll up, like crepes. Serve. Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: MING'S Comments: YORK ROAD; Comments: WINE: WAN-FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Pancakes B1 Categories: Chinese, Rice/grains Yield: 6 servings 2 c FLOUR (APPROXIMATELY) SESAME OIL 3/4 c BOILING WATER Place flour in mixing bowl & make a well in the center.Add water,stirring quickly w/ fork until a rough dough has formed. It shouldn't be too sticky & you may not need all the water. Turn dough onto lightly floured board,knead until smooth (10 min.),adding more flour if necessary Place dough in mixing bowl & cover. Allow to rest 30 min. Moisten hands w/ sesame oil. Pull off golf ball-sized pieces of dough & flatten them. Brush top of each ball w/sesame oil,place another flattened ball on top. With rolling pin roll pair of pancakes out together to form a 6-8 in. circle. Repeat w/ all dough. Place each set of pancakes on baking pan,bake in moderate oven(325-350) for 1-2 min.,until 1 side puffs up. Repeat on other side. Pull pancakes apart while still warm. Let cool. Fold each in 1/4's, place on aluminum foil. Wrap each like package, place on rack over water. Steam 5-10 min. Temperature(s): HOT Effort: AVERAGE Time: 00:50 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: TO BE USED W/ MOU SOU PORK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jade Scallops B1 Categories: Fish/sea, Chinese Yield: 6 servings 1 lb SCALLOPS,SOAKED IN WATER & 1 c CHUNKED BOK CHOY -CUT IN 1/2(IF LARGE), DRIED 1 CARROT,VERY THINLY SLICED 1 EGG WHITE -OPTIONAL SALT & PEPPER TO TASTE 2 CLOVES GARLIC,CHOPPED 1 ts CORNSTARCH 1 sl GINGER,CHOPPED 3 c PLUS 1 c CHICKEN BROTH 1 TO 2 ts OIL 1 tb DRY SHERRY 1/2 TO 1 c CANNED BABY CORN 2 ts CORNSTARCH DISSOLVED IN 1/2 c STRINGED SNOW PEAS 1 tb WATER 1/2 c SLICED WATER CHESTNUTS marinate scallops for 1 hr. in egg white, salt, pepper,cornstarch & 1-2 tsp. oil. Heat wok hot & dry. When hot, add 3 cups oil. When it's just beginning to smoke, add scallops,stirring so they separate. After 1-2 min., drain them through colander, reserving 2-3 tbs. oil. Re- turn reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 min. Drain again, reserving 1 tbs. oil. Again, return reserved oil to wok. Stir-fry garlic & ginger several seconds & add chicken broth,dry sherry, salt,pepper & cornstarch mixture. When it thickens, return scallops & vegetables to wok & allow them to become hot. Serve. Note: Make sure all sand is removed from scallops so they are not gritty. Make certain cooking oil is fresh so scallops remain white. Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Uncle Tai's Special Drink B1 Categories: Chinese, Beverages Yield: 1 servings 1 JIGGER DARK RUM 2 ds TRIPLE SEC 1 JIGGER LIGHT RUM ORANGE JUICE 1 JIGGER APRICOT BRANDY PINEAPLE JUICE 1 ts ORGEAT ALMOND SYRUP Combine rums,apricot brandy,almond syrup & Triple Sec. Fill glass w/ equal portions orange juice & pineapple juice. Orgeat almond syrup is a flavored sugar syrup which is available at liquor stores. This may be decorated w/ miniature paper parasols. Temperature(s): COLD Effort: EASY Time: 00:05 Source: UNCLE TAI'S Comments: SOUTH POST OAK; HOUSTON ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crispy Walnuts B1 Categories: Chinese, Appetizers Yield: 6 servings 1 lb WALNUTS, SHELLED, PEELED, & 3 c SUGAR -HALVED 1/2 c HONEY 1/4 ts SALT 5 c OIL Wash walnuts thoroughly. Fill a wok w/ water about half way & put walnuts in. Bring to boil & let them boil about 3 min. Drain & wash them again. Pour 4 cups water into wok. Add salt, sugar & honey. Return walnuts to wok & cook about 15 min. or until liquid begins to thicken. When thickened, pour contents into large bowl & let them soak 24 hrs. Remove walnuts from sugar water & drain in strainer. Heat oil in wok to 350 & add walnuts. Stir occasionally until walnuts turn golden brown. Remove from wok & spread out to cool. When cold, store in airtight container or jar to maintain crispness. Delicious served as an appetizer w/ drinks. Temperature(s): ROOM Effort: EASY Time: 24:00 Source: UNCLE TAI'S Comments: SOUTH POST OAK; HOUSTON ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hunan Vegetable Pie B1 Categories: Chinese, Vegetables, Appetizers Yield: 6 servings 3 PIECES BEAN CURD SKIN SHEETS 1 RECIPE SAUCE -(DRIED BEAN CURD) SCALLION BRUSHES 10 sm DRIED SHRIMP PARSLEY AND DECORATIVELY CUT 2 lg DRIED, BLACK CHINESE RADISHES FOR GARNISH -MUSHROOMS PANCAKES: 1 (1-IN.) PIECE GINGER ROOT 2 c ALL-PURPOSE FLOUR SIFT. 2 SCALLIONS 3/4 c BOILING WATER OIL 2 tb SESAME OR COOKING OIL 1 WINTER BAMBOO SHOOT SAUCE: 1 1/2 tb SOY SAUCE 1/2 c HOISIN SAUCE 1 tb DRY SHERRY 1 tb SESAME OIL 1 ts SUGAR 1 tb SUGAR 1 ts FLAVOR ENHANCER (OPT.) 1 ts SHERRY BLACK PEPPER SCALLION BRUSHES: 2 c CHICKEN STOCK 1 bn SCALLIONS 1 c ALL-PURPOSE FLOUR ICE WATER 1 RECIPE PANCAKES Using wet, hot towels, moisten the bean curd skin sheets and set aside until ready to use. Cover with hot towels to retain the moisture. In separate small bowls, cover the dried shrimp and mushrooms with a little boiling water. When soft, drain and mince finely with a knife or cleaver. Mince the ginger. Finely chop scallions. In 1 tablespoon oil, stir-fry the minced shrimp, mushrooms and bamboo shoot, adding 1 tablespoon of the soy sauce, the sherry, sugar, flavor enhancer and black pep- per to taste. After a minute, when most of the liquid has evaporated, stir in the scallions and remove the filling to a container to cool. In a large, flat, rectangular pan, combine chicken stock and remaining soy sauce. Dip a softened bean curd sheet into stock mixture and lay out flat on a work surface. Sprinkle lightly with filling. Repeat dipping process with a second bean curd sheet, laying it on top of the first and sprinkling it with a little filling. Cover with a third sheet which has been dipped in the stock but do not sprinkle with filling. Make sure all the corners of the bean curd skin package are thoroughly moistened and gently fold into a 7x5-inch shape. Set aside. Make a batter by combining the eggs with a little water and beating. Stirring vigorously, pour the egg mixture into the flour. The resulting batter should have the consistency of heavy cream. Add more water if necessary. Heat oil for deep-frying in a wok to 300 F. Moisten the whole pie with the egg batter and gently slip into the hot oil. Increase the heat and cook, turning occasionally and gently, until the pie is golden brown on both sides. The pie may form pockets of air in the center and puff up. If this happens while you are cooking it, prick them with the point of a sharp pin. Drain well and cut in 8 to 10 rect- angular pieces. Serve wrapped in a PANCAKE with SAUCE and a SCALLION BRUSH and garnish with parsley and decorative radishes. PANCAKES: Pour the boiling water into the flour and mix well with chopsticks. Gather the dough into a ball and on a well-floured surface, knead about 10 minutes until dough is smooth and satiny. Set aside, cover with a damp cloth and let rest about 15 minutes. After resting, roll dough into a cylandrical shape about 1-1/2 inches in diameter. Cut crosswise into 12 rounds. Lightly brush some oil on one side of each piece. Place two pieces together with the oiled sides together, resembling a little sandwich. Roll each sandwich into a 6 to 7-inch circle. Cook the dough circles one at a time on an ungreased skillet over low heat 1 minute, then turn over. When very lightly browned, remove from heat and carefully separate into individual pancakes. Serve immediately or reheat by heating them over a small quantity of water. SAUCE: Combine all ingredients and serve as a sauce for the vegetable pie or for Peking Duck. SCALLION BRUSHES: Trim off root ends of scal- lions. Cut 2-3-inch pieces off lower white end. Using the point of a small, thin, sharp knife, score the white ends in 1-inch cuts, cutting away from the greens. Evenly space 5-8 cuts a- round the circumference of each stalk, so that the ends may open out. When cut, drop in ice water until the ends curl. Temperature(s): HOT Effort: DIFFICULT Time: 01:35 Source: UNCLE TAI'S Comments: SOUTH POST OAK, HOUSTON. Comments: WINE| WAN-FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork and Vegetable Soup B1 Categories: Pork/ham, Chinese, Soups/stews Yield: 6 servings 4 oz BONELESS FRESH PORK, CUT 1 PIECE SZECHUAN PICKLED VEGGY -FROM HAM OR FILETED FROM -SIZE OF AN EGG -THE RIB SECTION OF LOIN, IN 1/2 BAMBOO SHOOT -THE SHAPE OF BLOCK 2 IN. 4 SNOW PEAS -LONG 1 qt WATER Slice semi-frozen pork with the grain into pieces 1/6-in. thick & 2 in. long. Neatly stack the slices in an overlapping row, making sure that the grain of each slice is parallel to the grain of its adjacent slices. Still cutting with the grain, cut pork into shreds 1/6-in. wide. Wash the pickled vegetable under cold running water, taking care to remove all of the pickling material. Cut it into thin slices 1/6-in. wide. Rinse bamboo shoot under cold running water. Cut it into thin lengthwise slices 1/2-in. thick. Cut slices into shreds 1/6-in. thick. Rinse and pull strings from ends of snow peas. Cut lengthwise into fine shreds. Heat 1 qt. water in a wok or heavy saucepan until it is at a full rolling boil. Add all the pork shreds at once and stir with chopsticks until they separate from each other and change color from pink to gray. Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: UNCLE TAI'S Comments: SOUTH POST OAK, HOUSTON Comments: BEER: TSINGTAS CHINESE BEER ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gambler's Duck B1 Categories: Poultry, Chinese Yield: 4 servings 1 (5-POUND) DUCK 12 CHINESE PANCAKES 2 oz GINGER, MINCED 1 CUCUMBER, THINLY SLICED 1/2 c MINCED SPRING ONION 2 bn SPRING ONIONS 4 c VEGETABLE OIL 1 c PLUM SAUCE Remove the duck's innards and clean it. Smear the duck with ginger and minced onion. Steam in a large pot for 3 hours. Remove the duck. Heat the cooking oil in a wok until it is very hot and carefully insert duck. Fry for 10 minutes or until golden brown and crisp to the touch. Carve the duck into bite-size pieces and place onto steamed pancakes with spring onion, cucumber slices, and plum sauce. Temperature(s): HOT Effort: AVERAGE Time: 03:30 Source: MR. CHOW Comments: EAST 57TH STREET, MANHATTAN. Comments: WINE: PINOT GRIGIO. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drunken Fish B1 Categories: Fish/sea, Chinese Yield: 4 servings 1/2 oz BLACK FUNGI 1 1/2 c CHICKEN STOCK 1 (2-lb) SEA BASS OR 1/4 ts SALT 1/2 lb SOLE FILLET 2 tb SUGAR 2 tb CORNSTARCH 3 tb PALE DRY SHERRY 1 EGG WHITE (1/2 EGG WHITE IF 1 1/2 c SOYA BEAN OIL -SOLE FILLET IS USED) The day before, soak black fungi as in With Three recipe (see index). Skin the sea bass fillets under cold running water and pat dry with absorbent paper towels. Using a cleaver or sharp knife, cut the fillets into pieces 2 inches square by 1/2-inch thick. Place 1 table- spoon of cornstarch and the egg white in a bowl and add the sea bass pieces. Toss lightly until each piece is coated. Combine chicken stock, salt, sugar, and sherry in another bowl. Heat the soya bean oil in a wok to 315 F to 320 F. Lay the coated sea bass pieces carefully in the hot oil. Fry for 2 minutes, making sure that the pieces do not stick together. Remove pieces and rest on a dish to drain. Pour out remaining oil, leaving only enough to lightly coat the wok's surface. Add chicken stock mix- ture to wok along with the drained sea bass pieces. Bring to a boil and add 1 tablespoon corn- starch mixed with 1 tablespoon of water. Re- turn to a boil and pour over the black fungi bed previously prepared. Serve. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: MR. CHOW Comments:EAST 57TH STREET, MANHATTAN. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toffee Apples/bananas W/sesame B1 Categories: Chinese, Fruits, Desserts Yield: 4 servings 2 EGGS -AND CUT INTO 6 TO 8 PIECES 4 tb FLOUR 5 tb SUGAR 4 c PEANUT OIL 5 tb WATER 6 RIPE BUT FIRM BANANAS, EACH 3 tb VEGETABLE OIL -CUT INTO 4 OR 5 CHUNKS 1 tb SESAME SEEDS 3 md FIRM APPLES, CORED, PEELED, Beat the eggs and flour, blending into a smooth batter. Dip apples and bananas into batter. Heat oil until it is very hot. Add fruit six to eight pieces at a time. Fry for 2 to 3 minutes, or until golden brown. Drain on absorbent paper. Continue process until all the fruit is cooked. Place sugar, water, and vegetable oil in a large saucepan over moderate heat. Stir with a wooden spoon until the mix- ture has thickened and begins to turn golden brown. Stir in the sesame seeds. Add fruit pieces to coat, remove and serve. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: MR. CHOW Comments: EAST 57TH STREET, MANHATTAN. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scallion Pancakes B1 Categories: Chinese, Vegetables, Appetizers Yield: 6 servings 2/3 c FLOUR VEGETABLE OIL 1/4 c WARM WATER SALT 3 SCALLIONS, MINCED Mix flour with water and knead for 5 minutes. Cover dough with a damp towel and let rest for 1 hour. Separate into 6 portions and roll each into a 4-inch round piece. Spread a thin coat- ing of oil on the dough and sprinkle with scallions and salt. Roll up jelly roll style and pull lightly on both ends to form strands. Coil strands around rolls and tuck ends under. Place in oil for 30 minutes. (May be stored in refrigerator up to 3 days.) Drain on paper toweling. Roll into flattened pan- cakes. Cook in a skillet, browning slowly on both sides, adding oil as needed. Cut into wedges to serve. Temperature(s): HOT Effort: EASY Time: 02:00 Source: DRAGON PALACE Comments: SOUTH SYRACUSE, DENVER. Comments: WINE: WAN-FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Sweet and Sour Sauce B1 Categories: Chinese, Sauces Yield: 6 servings 1/2 c RED WINE VINEGAR 1/3 c SUGAR 1/2 c CATSUP 15 dr RED PEPPER SAUCE Mix all ingredients in a small bowl. Serve immediately or make in advance, cover, and refrigerate. Temperature(s): ROOM Effort: EASY Time: 00:05 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONKA Comments: WINE: WAN FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Rolls B1 Categories: Chinese, Vegetables, Appetizers Yield: 6 servings 5 md DRIED BLACK MUSHROOMS 1/3 c FINELY CHOPPED GREEN 1/2 lb GROUND PORK -ONIONS (WITH TOPS) 1 1/2 ts SALT 1 ts FIVE-SPICE POWDER 1/2 ts CORNSTARCH 1 (1 lb) PACKAGE EGG ROLL 1/2 ts SOY SAUCE -SKINS 1 ds WHITE PEPPER 1 EGG, BEATEN 1 (2-1/2 lb) GREEN CABBAGE, 1/4 c HOT DRY MUSTARD -FINELY SHREDDED RED SWEET & SOUR SAUCE: 2 c VEGETABLE OIL 1/2 c RED WINE VINEGAR 1/4 c SHREDDED CANNED BAMBOO 1/2 c CATSUP -SHOOTS 1/3 c SUGAR 1/2 lb COOKED SHRIMP, CHOPPED 15 dr RED PEPPER SAUCE Soak the mushrooms in warm water until soft, approx. 30 mins.; drain. Rinse in warm water; drain. Remove & discard stems. Cut caps into thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch, soy sauce, & pepper. Cover & refrigerate approx. 20 mins. Heat 2 qts. water to boiling in Dutch oven; add the cabbage. Heat again to boiling; cover & cook 1 min.; drain. Rinse w/ cold water until cab- bage is cold. Drain thoroughly; remove excess water by squeezing cabbage. Heat wok until 2 drops water bubble & skitter when sprinkled in wok. Add 2 tbs. of the oil & rotate to coat sides. Add seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms & bamboo shoots; stir-fry 1 min. Stir in cabbage,shrimp, green onions, remaining 1 tsp. salt, & the five spice powder; cool. Place 1/2 cup of egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins w/ a dampened towel to keep them pliable. Fold the corner of skin closest to filling over, tuck- ing the point under the filling. Fold in & overlap the two opposite corners. Brush fourth corner w/ egg & roll up to seal. Repeat w/ re- maining skins. Cover the filled rolls w/ a dampened towel or plastic wrap to prevent dry- ing out. Pour remaining oil in a wok to a depth of 2 in. & heat to 350. Fry four or five rolls at a time for 2-3 mins. until golden brown, turning 3 times. Drain on paper towel & keep hot. Meanwhile, stir the mustard w/ 3 tbs. plus 1-1/2 tsp. cold water until smooth. Let stand 5 mins. before serving. Serve the egg rolls with the hot mustard and Red Sweet & Sour Sauce. RED SWEET & SOUR SAUCE: Mix all ingredients in small bowl. Serve now or cover & refrigerate. Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Chicken B1 Categories: Poultry, Chinese Yield: 6 servings 2 WHOLE CHICKEN BREASTS (2 LB) 1/2 c CANNED CHICKEN BROTH OIL 1/4 c HONEY 1 EGG 3 tb LEMON JUICE 3 tb CORNSTARCH PLUS 2 tb LIGHT CORN SYRUP 2 ts CORNSTARCH 2 tb VINEGAR 1 3/4 ts SALT 1 tb CATSUP 1 ts SOY SAUCE 1 CLOVE GARLIC, MINCED WHITE PEPPER 1/2 PEEL OF A LEMON 1/4 c FLOUR 1/2 LEMON, THINLY SLICED 1/4 ts BAKING SODA Remove bones & skin from chicken breasts & dis- card. Cut each breast into fourths. Place in a shallow glass or plastic dish. Mix 1 tbs. oil, the egg, 2 tsp. cornstarch, 1 tsp. of the salt, the soy sauce, and 1/4 tsp. white pepper; pour over the chicken. Turn chicken to coat both sides. Cover & refrigerate 30 mins. Remove chicken from marinade & reserve marinade. Pour oil into wok to a depth of 1-1/2 in. & heat to 350. Mix the reserved marinade, flour, 1/4 cup water, 2 tbs. of the cornstarch, 2 tbs. oil, the baking soda, & 1/4 tsp. of the salt. Dip chicken pieces one at a time into this batter. Fry 2 pieces at a time for 3 mins. or until light brown. Drain on paper towel. Increase oil temp. to 375. Return chicken to wok & fry to- gether approx. 2 mins, until golden brown, turning once. Drain on paper towel. Cut each piece crosswise into 5-6 pieces. Place in single layer on a heated platter & keep warm. To make sauce, heat the chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tbs. oil, catsup, garlic, the remaining 1/2 tsp. salt, dash of white pepper, & the lemon peel to boil- ing. Mix the remaining 1 tbs. cornstarch w/ 1 tbs. cold water & stir into sauce. Cook & stir until thickened, approx. 10 sec. Remove lemon peel. Pour the sauce over the chicken & garnish with the lemon slices. Serve at once. Temperature(s): HOT Effort: DIFFICULT Time: 00:45 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mixed Vegetables Stir-Fry B1 Categories: Chinese, Vegetables Yield: 6 servings 1 lb BOK CHOY OR -FINELY CHOPPED 4 lg CELERY STALKS 2 CLOVES GARLIC, FINELY 1/2 lb PEA PODS -CHOPPED 1/2 lb MUSHROOMS 1 c SLICED, CANNED BAMBOO 4 GREEN ONIONS (WITH TOPS) -SHOOTS 2 tb CORNSTARCH 1 c CANNED CHICKEN BROTH 1/2 c VEGETABLE OIL 2 ts SALT 4 THIN SLICES GINGER ROOT, 1/4 c OYSTER SAUCE Cut the bok choy w/ its leaves diagonally into 1/2-in. slices. Snap off ends & remove strings from pea pods. Place pea pods in boiling water to cover & cook, covered, 1 min; drain. Immed- iately rinse under cold water & drain again. Cut the mushrooms into 1/4-in. slices. Cut the green onions into 2-in. pieces. Mix cornstarch w/ 2 tbs. cold water to dissolve. Set aside. Heat wok until a drop of water bubbles & skit- ters when sprinkled in wok. Add oil & rotate wok to coat sides. Add gingerroot & garlic; stir-fry 1 min. Add mushrooms & bamboo shoots; stir 1 min. Stir in chicken broth & salt; heat to boiling. Stir in dissolved cornstarch. Cook & stir until thickened, approx. 10 sec. Add pea pods, green onions, and oyster sauce. Cook and stir 30 sec. Serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Peanuts B1 Categories: Poultry, Chinese Yield: 4 servings 1/2 lb BONELESS CHICKEN BREAST, 6 PIECES DRIED RED PEPPER -SKINNED & CUBED 3 SCALLIONS, CHOPPED SALT 1/2 ts SUGAR 1 EGG WHITE, LIGHTLY BEATEN 2 tb DARK SOY SAUCE 3 1/2 ts CORNSTARCH 1 tb COOKING SHERRY 1/2 c VEGETABLE OIL 1 ts VINEGAR 1/2 ts EACH CRUSHED FRESH GIN- GROUND BLACK PEPPER TO TASTE -GER ROOT & CRUSHED GARLIC 1/2 c PEANUTS Place the chicken meat, 1/2 tsp. salt, egg white & 1/2 tsp. cornstarch in a bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with 2 tbs. cold water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken & add to the oil, cooking just until done over low heat. Remove & set aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper and stir-fry 30 sec. Add reserved chicken, scallions, sugar, soy sauce, sherry & vinegar & stir-fry 1 min. Add salt & pepper to taste. Stir in the reserved cornstarch mixture until thickened. Add the peanuts and mix to coat. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef with Black Mushrooms B1 Categories: Beef, Chinese, Meats Yield: 4 servings 10 CHINESE BLACK MUSHROOMS 1 c BAMBOO SHOOTS, DRAINED, 1/2 lb FLANK STEAK -RINSE IN COLD WATER & CUBED 4 ts CORNSTARCH 1 ts COOKING WINE 1 EGG WHITE, LIGHTLY BEATEN 1 ts DARK SOY SAUCE 1/2 c VEGETABLE OIL PLUS 1/2 c CHICKEN STOCK (SEE 2 tb VEGETABLE OIL -WONTON SOUP RECIPE) 1 ts CRUSHED GINGER ROOT SALT & PEPPER TO TASTE 1 ts CRUSHED FRESH GARLIC 1 SCALLION, SHREDDED Place mushrooms in bowl, cover w/1 c. warm wa- ter & soak 10 min. Drain, discard tough stems & quarter the caps. Set aside. Trim all fat from meat & slice in thin strips across the grain of the meat. Place in bowl. Mix 2 tsp. cornstarch w/4 tsp. cold water; add to meat. Add egg white & stir to coat meat. Set aside. Mix remaining 2 tsp. cornstarch w/4 tsp. cold water; reserve. Heat a wok over high heat 30 secs. Add 1/2 cup oil & swirl around wok. Add 1/2 tsp. each gin- ger & garlic & the beef mix; stir-fry 2-3 mins. Remove from wok, draining oil; put 2 tbs. oil in wok & heat. Stir-fry remaining 1/2 tsp. gar- lic & ginger til brown. Add reserved beef mix, bamboo shoots, mushrooms & wine. Stir-fry over high heat 1 min. Add soy sauce, chicken stock, salt & pepper. Thicken w/reserved cornstarch mix, stirring gently. Pour into serving dish & garnish with shredded scallion. Source: PEKING GARDEN EAST ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot & Sour Soup B1 Categories: Pork/ham, Chinese, Meats, Soups/stews Yield: 4 servings 7 CLOUD EAR MUSHROOMS -OF FAT, SLICED 1-1/2 X 2 IN 7 TIGER LILY BUDS 2 SQUARES (3 X 3 X 1-1/2 IN.) 1 qt CHICKEN STOCK -FRESH CHINESE BEAN CURD, 1 ts SALT -DRAINED, RINSED, & SHREDDED 1 tb SOY SAUCE 1/4 ts GROUND WHITE PEPPER 1/2 c BAMBOO SHOOTS, DRAINED, 2 tb WHITE VINEGAR -RINSED, & SHREDDED 1 EGG, LIGHTLY BEATEN 1/4 lb BONELESS PORK, TRIMMED Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds in 1/2-in. lengths. Have remaining ingredients measured & placed nearby for cooking. Place the stock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil over high heat. Immediately re- duce heat to low, cover the pan & simmer 3 min. Add the bean curd, pepper & vinegar. Return to a boil. Stir the cornstarch mixture to recom- bine it and pour into the saucepan. Stir until soup thickens. Slowly pour in the beaten egg, stirring gently. Remove from heat and pour into a serving bowl. Stir in the sesame seed oil and sprinkle the choppped scallion on top of the soup. Serve immediately. Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds. Stir in the green onions, red pepper sauce, and sesame oil. Serve hot in individual bowls. For a Chinese meal, it is a good idea to have several dishes that can be started or completed ahead of time. This hot and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus. Temperature(s): HOT Effort: DIFFICULT Time: 00:30 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Fried Ice Cream B1 Categories: Chinese, Desserts Yield: 8 servings 8 SCOOPS VANILLA ICE CREAM 1 c TANGERINE SAUCE OIL FOR DEEP FRYING 2 c SLICED ALMONDS Scoop the ice cream in advance; return to freezer until extremely hard. Heat the cooking oil in a deep-fryer. Roll each ice-cream ball in the tangerine sauce then in the sliced almonds, coating thoroughly. Deep-fry for a few seconds only. Serve immedia- tely. Temperature(s): HOT Effort: EASY Time: 00:10 Source: PLUM BLOSSOM Comments: STEMMONS FREEWAY NORTH, DALLAS Comments: WINE: WANG FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kun Pao Shrimp B1 Categories: Fish/sea, Chinese Yield: 6 servings 12 JUMBO SHRIMP 2 tb (LEVEL) SUGAR BATTER 1 ts SESAME OIL 1 qt CORN OIL, APPROX. BATTER 6 DRY RED PEPPERS 1 c FLOUR 1 ts FINELY CHOPPED GARLIC 1/2 c CORNSTARCH 2 tb CHOPPED GREEN ONIONS 1 EGG 2 tb SOY SAUCE 1/2 ts BAKING POWDER 1 1/2 tb VINEGAR Peel and devein shrimp and dry thoroughly. Butterfly shrimp: split from back but do not cut through. Dip shrimp in batter. Deep fry shrimp in 2 in. of oil about 3 minutes. Pre- heat wok or frying pan.Put in 1 tbs. corn oil and heat.Add peppers,garlic,onions,soy sauce, vinegar and sugar. Stir. Add fried shrimp. Baste with sauce. Pour on sesame oil. Serve at once. Always preheat wok, then add oil.This prevents additional ingredients from sticking. BATTER: Mix dry ingredients. Gradually add 1.Mix dry ingredients.2.Gradually add water water until mixture is consistency of pancake batter. When preparing the shrimp, use green part of onion as well as white.The green actually has more flavor. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH BRENTWOOD,ST. LOUIS Comments: BEVERAGE: GREEN TEA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Chicken B1 Categories: Poultry, Chinese Yield: 6 servings 3 BONED CHICKEN BREASTS 2 tb (HEAPING) CORNSTARCH 1/2 c CELERY CHUNKS 1/2 c CHICKEN BROTH 1/2 c ONION CHUNKS 2 c CORN OIL 2 tb SOY SAUCE 3 tb WATER 1 EGG WHITE 2 tb ROASTED PEANUTS Cut chicken in 3/4 inch chunks. Mix 1 tbs. cornstarch and egg white with chicken. Preheat wok. Add oil and heat to 250 F. Put in coated chicken. Stir to separate chicken chunks. Cook 3 minutes. Drain chicken. Pour off oil. Stir fry onions in greased wok 1 minute. Pour in soy sauce. Stir. Now add celery, chicken and broth. Boil. Mix remaining tbs. of cornstarch with water. Stir into broth mixture until thickened. Add peanuts and serve at once. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS Comments: BEVERAGE: WARM SAKI ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hoo la Beef B1 Categories: Beef, Chinese, Meats Yield: 6 servings 1 lb FLANK STEAK 1 tb SESAME OIL 1 md ONION, THINLY SLICED 1 ts (LEVEL) BLACK PEPPER 3 tb SOY SAUCE 2 tb CORN OIL 3 tb SUGAR Cut flank steak against grain 1/5 in. thick, 2 in. long. Mix all ingredients except corn oil. Marinate meat 1 hour to let flavor pene- trate. Preheat wok. Heat corn oil. Put in marinade and beef. Stir until desired doneness is achieved. Temperature(s): HOT Effort: AVERAGE Time: 01:20 Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH BRENTWOOD,ST. LOUIS Comments: BEVERAGE: WARM SAKI ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Rice B1 Categories: Rice/grains, Chinese Yield: 6 servings 1 c LONG GRAIN RICE WATER TO COVER BY 1-1/2 INCH Rinse rice. Add water. Cover tightly. Cook on high flame until water disappears from top of rice. Simmer for about 20 to 30 minutes until tender and dry. Rice which adheres to bottom of pan may be fried and used as garnish for soup. Temperature(s): HOT Effort: AVERAGE Time: 00:40 Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Snow Peas B1 Categories: Chinese, Vegetables Yield: 6 servings 1 lb SNOW PEAS 1/2 c CHICKEN BROTH 1 tb CORN OIL 1 ts (LEVEL) SALT 2 GREEN ONIONS, SPLIT AND CUT 1 tb CORNSTARCH -IN 2 IN. STRIPS 3 tb WATER 1 ts WHITE WINE 1 ts SESAME OIL String snow peas. Blanch in salted, boiling water for 20 seconds. Drain. Preheat wok. Put in corn oil. Heat. Add green onions, and stir-fry. Add wine, broth, snow peas and salt. Bring to boil. Mix cornstarch with water. Thicken broth to mixture. Add sesame oil. Serve at once. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS Comments: WINE: WARM SAKI ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glaceed Sweet Potatoes B1 Categories: Chinese, Vegetables Yield: 6 servings 2 md SWEET POTATOES 1/2 c CORNSTARCH 1 pt CORN OIL 1 EGG 1/2 c SUGAR 1/2 ts BAKING POWDER BOWL OF ICE WATER 1 tb CORN OIL BATTER: WATER 1 c FLOUR Peel potatoes. Dice in 1-inch squares. Preheat wok. Pour in oil, reserving 2 tbs. Heat to 350 F. Dip potatoes in batter. Deep fry 3 minutes. Preheat second wok or frying pan. Heat remaining 2 tb oil. Stir in sugar, continuously whipping until sugar turns to light brown syrup. Put fried potatoes in syrup to coat. Remove coated potatoes, dip in ice water and place on hot, greased platter. Serve immediately. BATTER: Mix all ingredients, except water. Gradually add water til mixture is consistency of pancake batter. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mandarin Egg Roll B1 Categories: Chinese, Meats, Appetizers Yield: 4 servings 1 1/2 c DRIED BLACK MUSHROOMS 1 c BEAN SPROUTS 5 1/4 c VEGETABLE OIL 1 c SHREDDED CELERY 1/2 ts CRUSHED FRESH GARLIC 1 SCALLION, SHREDDED 1/2 ts CRUSHED GINGER ROOT 1 ts SESAME SEED OIL 1/2 c COOKED GROUND PORK SALT AND WHITE PEPPER 1 tb COOKING WINE 8 RICE-FLOUR EGG ROLL WRAPPERS 1/2 c COOKED SHRIMP 1 EGG WHITE, LIGHTLY BEATEN 1 c SHREDDED BAMBOO SHOOTS Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and shred to make 1/2 cup. Place 1/4 cup oil in a wok over high heat until hot. Add the garlic, ginger and pork. Stir-fry 2 minutes. Add the cooking wine and shrimp and stir-fry 2 minutes. Add the mushrooms and remaining vegetables and stir-fry 2 minutes. Add the sesame seed oil and salt to taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In a clean wok, heat 5 cups vegetable oil to the boiling point, about 400 F. Working with one at a time, lay the egg roll wrappers on the counter and place 1/8 of the reserved vegetable mixture on one end of each. Moisten the edges of the wrapper w/ the egg white and roll the wrapper, tucking in the ends at both sides of wrapper as you roll. Deep-fry the egg roll about 5 to 10 min. Remove from oil and drain on paper towels. Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Cookies B1 Categories: Chinese, Desserts Yield: 6 servings 1 c LARD 1/2 ts BAKING SODA 1 c SUGAR 5 dr YELLOW FOOD COLORING 2 EGGS 1 ts ALMOND EXTRACT 2 c FLOUR 5 DOZEN WHOLE BLANCED ALMONDS Preheat oven to 350 F. Lightly grease two baking sheets. In mixing bowl, beat the lard with the sugar unitl fluffy. Beat in 1 of the eggs. Add the flour and baking soda, stirring just until blended. Add the food coloring and extract, stirring until blended. Cover tightly with plastic wrap and chill for 1/2 hour. Preheat oven to 375 F. On work surface, form dough into one 1 or 2 rolls 1 IN. in diameter. Slice into 60 1/2-IN. rounds and arrange on baking sheets. Slightly beat the remaining egg and brush over the rounds. Press 1 almond in the center of each round. Bake in preheated oven for 15 min. until golden. Sweets are not often a part of a Chinese din- ner, but Americans like to eat dessert with Chinese food. Temperature(s): ROOM Effort: AVERAGE Time: 00:30 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Shrimp B1 Categories: Fish/sea, Chinese, Appetizers Yield: 6 servings 1 lb SHRIMP, SHELLED AND 1/4 c FIRMLY PACKED LIGHT -DEVEINED -BROWN SUGAR 2 4-oz PACKAGES SHREDDED 1 1/4 c ALL-PURPOSE FLOUR -COCONUT 2 TO 3 CUPS VEGETABLE OIL FOR 1 EGG -FRYING 3/4 c MILK Cut each shrimp in half lengthwise. Place the shredded coconut in a shallow bowl. Pre- pare the batter. In a small bowl, combine the egg, milk and sugar, beating until well blend- ed. Gradually work in the flour, beating with a rotary mixer until smooth. Pour 1 inch of oil into the pan and heat it to 375F. Dip each shrimp half in the egg mixture, then in the coconut(it should be thoroughly coated), then fry in hot oil for 5 minutes, or until golden brown. The shrimp can be reheated in a 350 F oven for 5 minutes: they should be served hot. The best shrimp to use for this recipe are mediums, which come 20 to a pound. The shrimp can be fried in wok, a deep saucepan, or an electric frying pan. Temperature(s): HOT Effort: EASY Time: 00:20 Source: CHRISTINE LEE'S Comments: THUNDER BIRD MOTEL, COLLINS AVE. Comments: MIAMI BEVERAGE: TEA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechuan-Style Sliced Fish B1 Categories: Fish/sea, Chinese Yield: 6 servings 1 lb FRESH RED SNAPPER OR 1 SCALLION -GROUPER 1 ts MINCED GARLIC 1 ts CORNSTARCH 2 tb SOY SAUCE 1 EGG WHITE 1/2 c CHICKEN BROTH 1 ts PEANUT OIL 1/2 tb SUGAR 1 oz TREE EARS 1/2 tb VINEGAR 1 lg RED BELL PEPPER 1 tb CORNSTARCH 2 oz SNOW PEAS 1 tb SHERRY 2 oz WATER CHESTNUTS 2 c PEANUT OIL, FOR FRYING 1 IN. PEELED GINGER ROOT Slice the fish into pieces 1/3 in. thick and 2 in. square. Combine the fish with the corn- starch, egg white, and 1 tsp. peanut oil, and let stand for 20 minutes. Cover the tree ears with warm water and let stand for 20 minutes. Core and seed the red pepper and cut it into 1 in. squares. Snap the snow peas. Rinse the water chestnuts. Cut the ginger into thin sli- vers, the scallion, into thin slices, and fine- ly chop the garlic. Combine the ingredients for the sauce. Heat the oil in a wok or frying pan- it should be very hot before adding the fish. Add the fish, piece by piece, and cook for 1 minute. Transfer the fish with a slotted spoon to a strainer over a bowl to catch the oil. Discard all but 1/4 cup oil from wok and heat it again. Add the ginger, scallion, and garlic, and stir-fry over high heat for 10 seconds. Add the pepper, water chestnuts, and pea pods, and stir-fry for 1 minute. Add the tree ear and fish. Thoroughly mix the sauce and add it to the wok. Cook the fish, stirring gently, for 1 minute, or until the sauce thickens. This recipe calls for a slippery black fungus called tree ears in North America, cloud ears in China, and jelly mushrooms in Thailand. Tree ears have very little flavor and are chiefly prized for their slippery, crisp consistency. Available dried at Oriental markets, tree ears will keep indefinately. They need only be soak- ed in warm water for 20 minutes before using. Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: CHRISTINE LEE'S Comments: THUNDERBIRD MOTEL, COLLINS AVE, Comments: MIAMI BEVERAGE: TEA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Salad Imperial B1 Categories: Poultry, Chinese, Salads Yield: 4 servings 6 c CHICKEN BROTH OR 3 lb -NUT, ROASTED AND GROUND -CAN OF CHICKEN STOCK 1 1/4 tb SESAME SEEDS 1 (4-lb) CHICKEN 1/4 ts EACH SALT & SUGAR 6 c PEANUT OIL 1/8 ts BLACK PEPPER 5 GREEN ONIONS, TOPS & BOTTOMS 1/2 ts POWDERED HOT MUSTARD, 1 HEAD ICEBERG LETTUCE, CUT -MIXED WITH -INTO STRIPS 1/4 IN. BY 2 IN 1/2 ts WATER 3/4 lb CARROTS, CUT INTO STRIPS 1 1/4 tb EACH HOISIN SAUCE , 2 1/4 oz PICKED SCALLIONS TOPS & -CHINESE BARCECUE SAUCE & -BOTTOMS CUT INTO STRIPS -OYSTER SAUCE 2 1/2 oz PICKED RED GINGER, CUT 1/2 ts SOY SAUCE -INTO LONG, THIN STRIPS 1/2 ts SESAME OIL 1 1/2 oz CHINESE PICKLES, CUT 1/2 c PARSLEY, CHOPPED FINE -INTO THIN STRIPS 1/4 lb WON TON PASTRY, CUT IN 2 1/2 tb EACH PEANUTS AND COCO- -LONG STRIPS & DEEP FRIED The day before, either prepare the chicken broth using a standard recipe or use canned chicken broth for convenience. Slowly simmer the chicken broth until the meat is cooked thr- ough. Place the chicken out overnight to dry. The next day, deep fry it in peanut oil and then separate the meat from the bones. With your hands, tear the meat into long narrow strips. Cut the green onions, carrots, ginger, and pickles into long strips. Combine the green onions, lettuce, carrots, scallions, red ginger, pickles, peanuts, coconut, and sesame seed. Mix well. Add the chicken. Starting with the sugar, mix the rest of the ingredients with the exception of the parsley and won ton until thoroughly combined. Just before serv- ing, add the parsley and won ton pastry and toss lightly. Temperature(s): COLD Effort: AVERAGE Time: 01:00 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO. Comments: WINE: GRGICH HILLS CHARDON. '81. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Kwangton B1 Categories: Beef, Chinese, Meats Yield: 4 servings 1 1/2 tb PEANUT OIL 1/2 c CHICKEN BROTH 1/2 INCH SLICE GINGER ROOT 1/2 ts SOY SAUCE 1 lb BEEF, SLICED IN THIN 1/4 ts SESAME OIL -STRIPS 1/4 ts SUGAR 4 oz SLICED BAMBOO SHOOTS 2 tb OYSTER SAUCE 4 oz SLICED BUTTON MUSHROOMS 1/2 ts CORNSTARCH 3 oz SNOW PEAS 1/2 ts WATER Preheat a wok or frying pan and add the oil. Add the ginger, stirring to add flavor to the oil. Discard the ginger and add the beef slices, quick-frying for about 2 minutes. Add the bamboo shoots, mushrooms, pea pods, and the chicken broth and cover for 2 minutes. Stir in the soy sauce, sesame oil, sugar, and oyster sauce. Thicken with cornstarch that has been mixed with water and serve immediantly. Serve alongside boiled rice. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Walnut B1 Categories: Poultry, Chinese Yield: 4 servings 2 tb PEANUT OIL 2 c CHICKEN BROTH 1 lb BONED CHICKEN BREAST, 1 tb SOY SAUCE -CUT INTO THIN STRIPS 1/2 ts SUGAR 1/2 ts SALT 1 1/4 c ROASTED WALNUTS, 1/4 c SNOW PEAS -COARSLEY CHOPPED 1/4 lb SMALL MUSHROOMS 1 1/2 ts CORNSTARCH 2 oz BAMBOO SHOOTS 1 ts WATER Preheat a wok or frying pan and add the oil. Swirl the oil over the bottom of the pan. Add the chicken strips and salt and stir-fry for 2 to 3 minutes. Add the snow peas, mushrooms, bamboo shoots, and chicken broth. Stir quickly and cook for 2 minutes. Add the soy sauce, sugar, and walnuts. Stir well and add the cornstarch mixed with water. Cook just until slightly thickened. Both the Chicken Walnut and the Beef Kwangton should be served alongside boiled rice. Boil the rice according to your favorite recipe. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minced Squab B1 Categories: Poultry, Chinese, Appetizers Yield: 2 servings 2 tb PEANUT OIL 1/2 ts SALT 2 SQUABS, SKINNED, BONED, AND 1 ts SESAME OIL -FINELY CHOPPED 1/2 c CHICKEN STOCK (HOMEMADE 2 CLOVES GARLIC, MINCED -OR CANNED) 2 GINGER SLICES, MINCED 2 STALKS SCALLIONS, MINCED 8 FRESH CHINESE MUSHROOMS, 2 ts CORNSTARCH, MIXED WITH -WASHED, SOAKED,CHOPPED FINE 2 ts WATER 8 WATER CHESTNUTS, SKINNED, 1/4 c BAMBOO SHOOTS, CHOPPED -WASHED, CHOPPED FINE. -FINE 1/4 c VIRGINIA HAM, CHOPPED FINE 8 LEAVES OF ICEBURG LETTUCE 1 tb DARK SOY SAUCE -HOISON SAUCE,FOR INDIVIDUAL 1 tb OYSTER SAUCE -GARNISH 1/2 ts SUGAR Heat the wok and add the oil. When the oil is very hot, add the squab, garlic, and ginger. Stir-fry for 2 minutes. Add the mushrooms, water chestnuts, bamboo shoots, and Virginia ham. Stir-fry for 1 minute. Add the soy sauce, oyster sauce, sugar, salt and sesame oil. Stir-fry for another minute. Add the chicken stock and cover for 2-1/2 minutes. Add the scallions. Thicken the mixture with the cornstarch blend. Mix thoroughly. To serve, spoon 2 tablespoons of the minced squab onto 1 lettuce leaf, top with 1 teaspoon Hoisin sauce, roll up like a tortilla, and eat with the fingers. (see part 2 for more) Temperature(s): HOT, ROOM Effort: DIFFICULT Time: 00:45 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plum Sauce B1 Categories: Chinese, Fruits Yield: 6 servings 1 c RED PLUM PRESERVES 2 tb HONEY 1/2 c APRICOT PRESERVES 1/3 c CIDER VINEGAR 1/2 c APPLESAUCE A FEW DROPS GARLIC JUICE Combine all ingredients in saucepan; bring to boil over medium heat. Cook, stirring constantly for 5 minutes, until all ingredients are well blended. Remove from heat; let cool. To preserve, pour into hot sterilized jar and seal at once. Temperature(s): HOT Effort: EASY Time: 1:15 Source: ANNA KAO'S Comments: SERVE WITH ANY RECIPE CALLING Comments: PLUM SAUCE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinade & Seasoning Sauce B1 Categories: Marinade, Chinese Yield: 6 servings MARINADE: 1/2 tb CIDER VINEGAR 1 tb CORNSTARCH 1/2 ts SALT 1 tb DRY SHERRY 1 ts SUGAR 1/2 ts SALT 2 ts CORNSTARCH SAUCE: 1/8 ts BLACK PEPPER 2 tb SOY SAUCE 1/3 c CHICKEN BROTH OR COLD 1 tb DRY SHERRY WATER 1 tb HOISIN SAUCE Marinade -- combine all ingredients in a small bowl and mix well. Sauce -- combine all ingredients in a small bowl and mix well. Effort: EASY Time: :05 Source: ANNA KAO'S Comments: SERVE WITH ANNA KAO'S KUO FAN GEE CHIU OR OTHER CHICKEN DISH. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aubergine with Pork and Prawns - Makhua Phao Song Kruang Categories: Thai, Pork/ham, Fish/sea Yield: 6 servings Stephen Ceideburg 4 Cloves garlic, crushed 4 lg Aubergines (eggplants) 1 tb Vinegar 5 oz Pork, minced or ground 1 tb Fish sauce (Nam Pla) 7 oz Prawns (shrimp), shelled 2 tb Fermented soya beans 1/2 ts Pepper 1 ts Sugar 3 Shallots, chopped Red Bell Pepper Or: 1 tb Oil 3 Red Chines Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas Mark 8) or barbecue them directly over strong heat until the skins are burnt. Toss the aubergines into cold water then peel and cut them into large pieces. Place the pieces in a serving dish. Mix the pork and prawns together. Add pepper to taste and put aside. Saute the shallots in the oil, Remove the shallots and drain them, using the oil remaining in the pan to saute the garlic. When the garlic is golden brown, add the pork and prawn mixture and saute for a few minutes over medium heat. Add the vinegar, fish sauce, soya beans and sugar and mix in well; cover and cook for a few minutes. Top the aubergine pieces with the pork and prawn mixture, and sprinkle with the sugar. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aubergine with Lentils - Phad Makhua Sai Thua Khiew Categories: Thai, Vegetables Yield: 6 servings Stephen Ceideburg 1 Fresh chili 1/4 lb Lentils 2 tb Vegetable oil 1/2 ts Salt 1 tb Fish sauce 8 oz Aubergine (eggplant) 4 tb Water 4 Cloves garlic 10 Mint leaves Cover the lentils with boiling water and leave for 2 hours. Drain, cover with fresh water, add salt, bring to the boil and cook, covered for 1/2 hour. Drain. Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm (2-inch) pieces. Pound the garlic and chili together. Then fry them in the vegetable oil until golden. Add the lentils, fish sauce, aubergine pieces and water to the garlic and chili in the pan. Continue frying for 2-3 minutes until the aubergine is cooked. Add the mint leaves, turn the mixture just once with a spoon, and remove from the heat. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aubergine Fritters - Makhua Chub Khai Thord Categories: Thai, Vegetables Yield: 6 servings Stephen Ceideburg 2 Aubergines (eggplants), 2 Eggs, beaten -finely sliced Salt to taste Oil for deep frying 2 tb Milk Mix the eggs, salt and milk together to make a batter. Dip the aubergine slices into the batter and deep-fry the coated aubergine slices in the oil over moderate heat until evenly brown. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Prawns and Mungbean Noodles - Kung Op Wun Sen Categories: Thai, Fish/sea, Pasta Yield: 6 servings 1 lb Prawns 1 tb Sugar 5 Coriander roots, crushed 1 tb Oyster sauce 1 tb Pepper corns 2 tb Light soy sauce 1 Onion, thinly sliced 1 ts Sesame oil 3 sl Ginger, crushed 1 tb Whiskey 2 tb Cooking oil 2 c Mungbean noodles, soaked and 1 tb Maggi sauce -cut into short lengths 1/4 ts Salt Place the oil in a wok, heat and stir fry the coriander root, ginger, pepper and onion. When fragrant, remove from the wok and place in a mixing bowl. Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the noodles until well coated, and then add the prawns and toss well once again. Divide the noodles and prawns into four individual portions; place each portion in a lidded cup, and close the lids. Place the cups on a baking tray and bake at 460 degrees F. until the prawns are done (about 10 minutes). Serve hot with fresh vegetables, such as tomatoes and spring onions. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Chicken Wings - Peak Gai Yang * Categories: Thai, Poultry Yield: 4 servings 1 1/2 lb Chicken Wings 1/2 ts White Pepper 1 ts Salt 1/4 c Minced Cilantro Root Or: 1/4 c Chopped Lemon Grass -Coriander Root 8 Cloves Garlic, Chopped 1 ts Tumeric This is a favorite barbecue recipe. The enticing aroma of the sizzling meat on the grill makes it very popular with the street vendors' clientele. ~------------------------------------------------------------------------- Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown. Serve with steamed sticky rice. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bayswater Brasserie Seared Sea Scallops in Lime Broth Categories: Thai, Fish/sea Yield: 4 servings Stephen Ceideburg 8 Wing Beans 12 lg Jerusalem Artichokes 600 ml Fish Stock Olive oil 3 Limes, Juice Only 12 Cloves shallots 2 tb Fish Sauce 20 Scallops Pepper to taste 4 Kaffir Lime Leaves True shallots (echalotes) are gradually becoming more widely available. They look rather like a large, loose head of garlic with glossy red-brown skin. Clean and peel 12 large Jerusalem artichokes. Put a little olive oil in a roasting pan, add the artichokes and roast in a medium oven until golden, a little caramelized and cooked through - about 20 minutes. Peel and slice 12 cloves of true shallots. Brush 28 scallops lightly with oil on both sides. Have ready 4 kaffir lime leaves (or substitute zest from the limes). Wash 8 wing beans (or substitute 4 very small bok choys about 10 cms tall - halve them lengthwise) and blanch in boiling water. Put the blanched vegetables in 4 large bowls (pasta bowls or similar), together with the whole roasted artichokes, and scatter the sliced shallots over the top. Meanwhile, in a saucepan com- bine 600 mL fish stock, the juice of 3 limes, Thai fish sauce to taste (about 2 tablespoons) and pepper to taste and bring to the boil. Heat an iron grill or heavy frying pan to a very high heat. Do not grease. Throw in the oiled scallops and sear them very quickly on both sides, so that they take colour on the outside but are barely warm inside. Divide the scallops between the soup bowls, top with the lime leaves and pour in the broth. Serve. From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93. Courtesy Mark Herron. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Thread Salad (Yum Woon Sen) Categories: Thai, Salads Yield: 4 servings Stephen Ceideburg -mushrooms, thinly sliced 1/4 c Large dried shrimp 1 Celery stalk, thinly sliced 2 oz Mung bean thread noodles -at an angle 4 Or 5 medium raw prawns, 1 Green onion, sliced into 1 -shelled, deveined -1/2-inch lengths 3 tb Fresh lime juice 1 tb Coarsely chopped coriander 2 1/2 tb Fish sauce -leaves 3/4 ts Sugar Red lettuce, washed and 1 Or 2 medium button -drained This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine. From "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic Books, 1989). Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces. (They should still be in relatively whole pieces.) Set aside. Soak the mung bean thread noodle in water for 1 hour, until soft. Using a strainer to hold the noodles, dip them into boiling for 1 second. Remove and immediately dip into ice water to stop the cooking. Drain well and set aside. Using a strainer to hold the prawns, boil for 6 seconds until they turn pink. Drain well. Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green onions and coriander leaves. Arrange the salad on a bed of lettuce and serve immediately. PER SERVING: 105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol, 912 carbohydrate, 1 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Chili Paste - Nam Prik Pow * Categories: Thai, Condiment Yield: 1 servings Syd Bigger 8 oz Dried Shrimp 1 c Oil For Deep-Frying 2 tb Shrimp Paste 4 oz Dried Green Jalapeno Peppers 1/3 c Fish Sauce (Nam Pla) 1 c Chopped Shallots 1/4 c Sugar 1 c Chopped Garlic This dip will give any food a much richer taste, and add spiciness. ~------------------------------------------------------------------------- Heat a small pan with the oil and deep-fry the dried peppers, shallots and garlic until dark brown. Place the fried ingredients with all the others in a blender, and process until a smooth mixture forms. Pour the entire mixture into a medium skillet and fry on medium heat for 5 minutes. Remove, cool, and place in a jar with a tight fitting lid and use as needed. It will keep indefinitely. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled or Grilled Marinated Chicken (Gai Yang) Categories: Thai, Poultry Yield: 4 servings Stephen Ceideburg 1 tb Freshly ground black pepper 3 tb Minced cilantro root 1 tb Minced garlic (3 cloves) 3 tb Fish sauce 2 lb Chicken legs or breasts, 3 tb Chinese light soy sauce -skin and fat removed 2 tb Fresh lime juice A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink. 209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE; 673 MG SODIUM; 96 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Charcoaled Squid - Pla Muk Yang * Categories: Thai, Fish/sea Yield: 4 servings 1 lb Whole Squid 1 tb Soy Sauce 2 tb Fish Sauce (Nam Pla) -----------------------------------SAUCE----------------------------------- 6 Cloves Garlic, Minced 3 tb Fish Sauce (Nam Pla) 1 tb Chopped Cilantro Leaves 3 tb Lime Juice 1 tb Chopped Onion 1 tb Palm Sugar The aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces. ~------------------------------------------------------------------------- Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor. Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Curry #2 Categories: Thai, Poultry Yield: 4 servings 14 oz Thai Coconut Milk 3 Scallions, Diced 1 tb Thai Red Curry Base 2 c Mushrooms, Sliced 1 lb Cubed Chicken 1 Yellow Pepper, Diced 2 tb Fish Sauce 2 ts Thai Garlic Chili Sauce 2 ts Lemon Juice Fresh Sweet Basil 1 Tomato, Diced In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Satay Categories: Thai, Poultry Yield: 4 servings 1/4 c Chicken broth 1 tb Brown sugar 1/3 c Water 1 Minced clove garlic 2 tb Soy sauce 1 tb Catsup 1 Minced clove garlic 1 lb Boneless chicken 1 tb Sherry or vermouth 1 ds Red pepper 1/4 c Minced onion Toothpicks or skewers 2 ts Sugar 1/2 tb Lime juice 1 1/2 tb Soy sauce 1/4 c Crunchy peanut butter 2 ts Grated ginger Cut chicken in 1/2-inch strips. Combine next six ingredients. Marinate chicken in refrigerator for several hours or overnight. Weave chicken on skewers. Microwave on high 6 minutes. Make peanut sauce by cooking garlic and onion in water. (Microwave 1 minute.) Add remaining ingredients and cook until heated through. (Microwave 1 minute.) Pour some of the sauce over chicken and serve with remaining sauce. Makes 4 main dish servings or 6 appetizers. (278 calories per serving) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Sate with Peanut Sauce Categories: Thai, Poultry Yield: 9 servings ----------------------------------MARINADE---------------------------------- 1 tb Light brown sugar Crushed dried chile peppers 1 tb Curry powder ---------------------------- 2 tb Crunchy peanut butter 6 Chicken breast halves, 1/2 c Soy sauce boned, skinned, and cut 1/2 c Freshly squeezed lime juice into 1/2" wide strips 2 Garlic cloves, minced --------------------------------PEANUT SAUCE-------------------------------- 2/3 c Crunchy peanut butter 4 Garlic cloves, minced 1 1/2 c Coconut milk, unsweetened 1/4 c Chicken broth 1/4 c Freshly squeezed lemon juice 1/4 c Heavy cream 2 tb Soy sauce Cayenne pepper 2 tb Molasses (or brown sugar) Grated lime zest 1 ts Fresh ginger root, grated Fresh cilantro sprigs To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Nancy H. Miller ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Lemon Grass and Chili - Ga Xao Xa Ot Categories: Thai, Poultry Yield: 4 servings 3 lb Chicken 1 ts Ground Chilies 4 Cloves Garlic 4 tb Fish Sauce (Nuoc Mam) 1 lg Onion 1 tb Granulated Sugar 3 tb Vegetable Oil 1 tb Caramel Sauce 1 Salt 1 c Water 2 tb Minced Lemon Grass Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of of salt, garlic and onion. Fry over medium heat until onion is opaque. Add lemon grass and chili. Fry 1 - 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicken is tender. Stir occasionally and add water if necessary. CARAMEL SAUCE: Mix 1/2 cup sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes color. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar dissolved. Remove from heat and store in jar in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Curry Peanut Sauce Categories: Thai, Poultry Yield: 6 servings 2 tb Vegetable oil 2 tb Fish sauce (nam pla) 4 Chicken thighs, boned 2 ts Palm sugar or brown sugar - cut into 1/2-in pieces 2 Makrut (kaffir lime) leaves 2 Garlic cloves, chopped -(fresh, frozen or dried) 1 tb Dry red curry paste -or substitute - (or to taste) -fresh citrus leaves 1 c Thick coconut cream 1 lg Handful Thai basil leaves 1/4 c Roasted peanuts, chopped, or - (fresh) 2 tb -chunky peanut butter ---------------------------------GARNISHES--------------------------------- 1 ts Chopped fresh mint leaves - cut into slivers 1 Fresh red chile PREHEAT WOK OVER MEDIUM-HIGH HEAT. Add oil. When hot, add chicken; stir-fry until lightly browned. Remove to a bowl; set aside. Add garlic to wok and lightly brown. Reduce heat and add curry paste; fry gently, stirring for 1 minute. Add coconut cream and peanuts; stir constantly until smooth, about 2 minutes. Add fish sauce, palm sugar, lime leaves and the reserved chicken. Simmer together for 3 minutes or until chicken is done. Add the basil leaves; stir together for 30 seconds. Serve hot, garnished with mint leaves and red chile slivers. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili-&-Tomato Dip (Nam Prik Num) Categories: Thai, Condiment, Dips Yield: 1 servings Stephen Ceideburg 2 Medium-sized ripe tomatoes 2 lg Banana chilies or New -(1/2 lb.) -Mexican or yellow wax hot 1 tb Chopped fresh cilantro -chilies 2 tb Fish sauce 3 lg Shallots, peeled and halved 1 tb Fresh lime juice 5 Cloves garlic, peeled Serve as a dip with raw vegetables or as a condiment. If the chilies are very hot, you may want to seed them. Dry-frying, a method of roasting, is simply frying without fat. Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally. Add shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 minutes, or until the chili skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes to the skillet and dry-fry for about 5 minutes, turning occasionally, or until the skins are blackened. Let cool. Remove stems from the chilies and cut in half lengthwise. (Do not remove skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife. Transfer the mixture to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.) Makes 1 1/4 cups. 7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG SODIUM; 0 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik Thai Categories: Thai, Condiment Yield: 6 servings 1 ts Whole White Or Black Cilantro Roots Or Leaves Peppercorns And Stems 2 tb Coarsely Chopped Fresh 2 tb Coarsely Chopped Garlic CILANTRO PESTO: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about 1/4 cup. For an industrial strength batch use 1 tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clay Pot Shrimp with Bean Thread Noodles Goong Ope Maw Din Categories: Thai, Fish/sea, Pasta Yield: 6 servings 8 oz Bean Thread Noodles 1 tb Oyster Sauce 2 tb Vegetable Oil 1 tb Chinese Rice Wine Or: 1/4 c Cilantro Pesto (See Recipe) Dry Sherry 1 tb Fresh Ginger, Finely Chopped 1 ts Dark Soy Sauce 1 lb Shrimp, Peeled & Deveined 1 ts Asian Sesame Oil 1/3 c Coarsely Chopped Green Onion 1 ts Sugar 1/4 c Chicken Stock 1/4 ts Salt 2 tb Fish Sauce (Nam Pla) Handful Of Cilantro Leaves -------------------------------CILANTRO PESTO------------------------------- 1 ts Whole White Or Black Cilantro Roots Or Leaves Peppercorns And Stems 2 tb Coarsely Chopped Fresh 2 tb Coarsely Chopped Garlic CILANTRO PESTO: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about 1/4 cup. For an industrial strength batch use 1 tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator. CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute. Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mixture once more. Transfer the shrimp to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the soaked noodles in the clay pot in which you cooked the shrimp mixture. Scrape the shrimp mixture over the noodles and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkle with the cilantro leaves and serve at once. From: Real Thai, The Best Of Thailand's Regional Cooking by Nancie McDermott, 1992 Chronicle Books ISBN 0-8118-0017-2. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Rice Noodles Categories: Thai, Pasta, Vegetarian Yield: 4 servings 1/3 lb Dried rice noodles 2 lg Red chillies 2 ts Sesame oil 3 Garlic cloves 1/2 lb Firm tofu 3 1/2 oz Beansprouts 1 1/4 c Vegetable stock 4 Spring onions 2 2/3 oz Creamed coconut 2 tb Fresh coriander 2 tb Soy sauce Seasoning 1 sm Onion Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed coconut. Grate the onion. Finely slice the chillies. Crush the garlic cloves. Thinly slice the spring onions. Chop the fresh coriander. 1. Pour boiling water over the noodles and leave for one minute then rinse wuth cold water and drain thoroughly. 2. Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides. 3. Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chillies and garlic and simmer for 5 minutes. 4. Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for a further 3 minutes. Season to taste, add the coriander and serve. 445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat (medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Shrimp - Goong Pad Pong Garee * Categories: Thai, Fish/sea Yield: 4 servings 2 tb Oil 1 1/2 tb Sugar 3 Minced Garlic Cloves 1/4 c Slivered Green Bell Pepper 8 oz Shrimp, Shelled & Deveined 1/4 c Slivered Red Bell Pepper 1 ts Curry Powder 1/4 c Sweet Basil Leaves 2 tb Fish Sauce (Nam Pla) 1/4 c Sliced Onions 1 tb Oyster Sauce The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe. ~------------------------------------------------------------------------- Heat a large skillet and add the oil, garlic and shrimp. Saute for 1 minute. Add all the other ingredients and cook for 2 minutes. Serve with steamed jasmine rice. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Darley Street Thai Chuu-Chii (Red Curry) of Coffin Bay Scall Categories: Thai, Fish/sea Yield: 4 servings Stephen Ceideburg 250 ml Coconut Cream 10 White peppercorns 2 tb To 3 tb Red Curry Paste Mace 1 tb Fish Sauce 1 ts Thai shrimp paste 1/2 tb Palm Sugar 3 To 5 long red dried chillies 24 Coffin Bay Scallops 4 Cloves shallots 125 ml Coconut Milk 1/2 Stalk lemon grass 5 Kaffir Lime Leaves 1 ts Galangal 1 lg Fresh Red Chilli, Julienned 1/2 ts Kaffir Lime Zest 2 tb Coriander Leaves 1 tb Chopped Coriander Root Jasmine Rice 1/2 ts Salt A colleague who recently visited the Darley Street Thai at its new location in Bayswater Road, Kings Cross, described this dish as "exquisite". Though the recipe may seem dauntingly lengthy, most of it is simply a long list of ingredients for red curry paste, which can be made in quantity and stored in a container in the fridge for 3-4 weeks for further use. Frozen kaffir limes can be bought very cheaply in good Asian stores, where the rest of the ingredients listed should also be avail- able. Grate the limes for zest while they are stir frozen. In a mortar and pestle or spice grinder, grind to a powder 10 white peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp paste by zapping it in a microwave oven or putting it on a little piece of foil under the grill. Put the pepper-mace mixture and the shrimp paste in a blender (David recommends a blender but some of us will have to make do with a food processor or the mortar and pestle) and add 3- 5 long red dried chillies, deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt and a little water. Process to a very fine paste. This may take up to 10 minutes. Transfer to a storage jar. In a medium-size pan, boil 250 mL coconut cream over high heat, stirring constantly, until the oil separates out, about 3-5 minutes. (If using canned coconut cream, don't shake the can -use the solid mass of coconut at the top of the can, plus as much of the rest as you need to make up 250mL. If it doesn't separate within 5 minutes, add a tablespoon of oil.) Add 2-3 tablespoons of red curry paste and fry for 5 minutes, stirring, until fra- grant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and fry until colour deepens. Add 24 Coffin Bay scallops (12 if other dishes will be served simultaneously) and 125 mL coconut milk. Check for sweet-sour balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli, julienned, and 2 tablespoons of either coriander or basil leaves. Serve with jasmine rice. From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93. Courtesy Mark Herron. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dried Kingfish Categories: Thai, Fish/sea Yield: 6 servings Stephen Ceideburg 2 tb Fish sauce 1 Kingfish, 1 to 1-1/2lb 3 tb Lime juice 1 tb Finely sliced shallot 1 ts Palm sugar 2 tb Shredded green mango 2 c Cooking oil 1 ts Shredded hot chilli Snagged an excellent new Thai cookbook yesterday. It's "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4. This is a big, well-illustrated-with-color=photos book. Mike hauled it home yesterday with another one, "Keo's Thai Cuisine". (Being no dummy, he realizes that new cookbooks inspire me to cook so every so often he'll grab something for me to avoid having to cook himself.) But it wasn't that simple... He'd bought them both, but intended to keep one and send one on as a thank-you gift to a fellow that took him and Laurie sailing a couple of weeks ago. "You get to choose one to keep." The dreaded words... I paled, started to shake. Sweat beaded my brow. I grabbed the fanciest one--the hard bound "Keo's" book--and paged through it, awed by the illustrations, impressed by the recipes. Then I grabbed "Elegant Taste" and started on the first page, intending to skip through it. Instead I went through the entire book, page by page, from start to finish. I slammed it shut. "This one." "Elegant Taste" explains Thai ingredients (and gives both the Thai names and spells them out using the Thai alphabet), makes sensible recommendations for substitutions and has relatively simple but very good and authentic looking recipes, each of which is illustrated by a beautiful color photo. This can be really helpful when one is cooking a new dish and isn't sure of what it should look like and what garnishes to use. Garnishes are particularly important in Thai cooking as they're meant to be eaten with the dish but often are not referred to in the recipe. For instance, in the following recipe the dish is presented on a platter with a half dozen or so scallion brushes and tomato slices, neither of which are referred to in the recipe. As for this recipe, some of you might remember a while back when I was raving about a dried, fried fish dish I'd had in a Thai place, but couldn't find in a cookbook. It was in "Elegant Taste" and here it is. Plan Samli Daet Diao (Fried Sun-Dried Kingfish) Preparation: Wash, clean and butterfly the fish leaving the two sides joined along the belly. Open the fish out flat so that the skin is downward, remove the bones, and score the flesh with a knife. After allowing it to dry, lay the fish opened out flat in strong sunshine for five to six hours, turning regularly so the sun strikes both the skin side and the interior. Pour the oil into a deep frying pan and place on medium heat. When the oil is hot, place the fish, still opened out, in the oil. When the lower side becomes crisp and golden, turn the fish and continue frying until it is done on both sides; then, remove from the pan, drain, place on a serving dish. Toss the shallots, mango and chilli together, seasoning with fish sauce, lime juice and palm sugar so that a sour taste is the predominant one. Spoon into a bowl and serve with the fish. Serves two to three. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4. This dish is very savoury with a crunchy/chewy texture. The version I had in the restaurant still had bones but was so well fried that I just munched up the bones and all. Incidentally, I'm going to buy the "Keo's" book as well. It looks quite good too but seems to be tailored more toward Western kitchens. For instance, it calls for brown sugar rather than palm sugar in most recipes. Now that's a perfectly adequate substitution, but why bother when I have palm sugar on hand? (Smug grin.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duck Curry - Kaen of Duck * Categories: Thai, Poultry Yield: 8 servings 6 lb Fresh Duck 1 tb Finely Chopped Cilantro 6 c Coconut Milk - Leaves 8 lg Dried Chilies, Soaked 2 1/2 tb Finely Shredded Lemon Grass 1 ts Salt 1 ts Grated Lime Or Lemon Peel 1 ts Black Peppercorns 2 tb Minced Shallots 2 ts Caraway Seeds 2 ts Crushed Garlic 1 tb Coriander Seeds 1 ts Minced Fresh Ginger 1 ts Dried Shrimp Paste Fish Sauce (Nam Pla) 2 ts Minced Cilantro Root Or: Sweet Basil Leaves - Use Extra Cilantro Leaves Wash the duck, dry thoroughly and cut into serving pieces. Set aside. In a deep saucepan or casserole bring the coconut milk to the boil; simmer for 5 minutes. Pour off half and set aside, then simmer the remaining milk for about 15 minutes. Add the duck and simmer 10 minutes. Drain the chilies and pound to a paste with the salt. Grind the peppercorns, caraway and coriander seeds together and pound with the chilies. Add the dried shrimp paste, cilantro root and leaves, lemon grass and lime and pound to a smooth paste. Stir into the duck and coconut milk, at first adding only half the paste; check the strength before adding the remaining seasoning paste. Add the reserved coconut milk, a large splash of fish sauce and basil. Simmer until the duck is tender and the sauce is thick and flavorful. Check the seasoning and serve with rice. Unused seasoning paste can be stored for several days in a covered jar in the refrigerator. From: Asia The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant with Chicken (Or Tofu) Categories: Thai, Poultry, Vegetables Yield: 4 servings 1/3 lb Boneless chicken breast, OR 3 Garlic cloves 1/4 lb Tofu 4 Red chile peppers 3/4 lb Japanese eggplant 12 Basil leaves 6 tb Oil 2 tb Yellow bean sauce Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices 1/8 inch thick. thinly slice chicken (or, if using tofu, cut into 1/2 inch cubes) Heat oil. Add garlic and stir fry until light brown. Add eggplant and chicken (or tofu) and cook for five to seven minutes. Add red chile peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Courtesy of Steve Frank in Wildnet Recipes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Evil Jungle Prince with Chicken (Or Mixed Vegetables) Categories: Thai, Poultry Yield: 4 servings 1/2 lb Boneless chicken breast or: 2 tb Oil 1/2 lb Mixed vegetables 1/2 c Coconut milk 4 Small red chile peppers 2 tb Fish sauce 1/2 Stalk lemon grass 15 Basil leaves 2 Kaffir lime leaves 1 c Chopped cabbage thinly cut chicken into 2-inch strips. If doing veggie version, cut veggies into thin strips. Grind together red chili peppers, lemon grass, and kaffir lime leaves. Heat oil and saute pepper mixture for three minutes. Stir in coconut milk and cook for two minutes. Add chichen (or vegetables) and cook for five minutes of until cooked. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage. Note: For mixed vegetables, choose from amoung bell peppers, string beands, water chestnuts, tomatoes ( small cherry tomatoes are best), bamboo shoots, nimiature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and stome straw mushrooms or slender (Japanese) eggplant. Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fiery Shrimp Curry Categories: Thai, Fish/sea Yield: 4 servings Karen Mintzias -(minced), or: 2 Lemon grass stalks, or: 1 ts Lime zest 2 ts -Lemon zest 1 ts Honey 2 Shallots, minced 1/2 c Unsweetened coconut milk 3 Garlic cloves, minced 1 lb Shrimp, peeled 2 ts Fresh ginger, grated 2 ts Canola oil 2 ts Coriander seeds 1/2 c Lime juice 6 Yellow or green chilies 1/4 c Mirin or white wine -(minced) 1/2 ts Salt 1/2 c Fresh kaffir lime leaves PREP TIME: 15 minutes COOKING TIME: 10 minutes 1. Remove tough outer leaves and ends of lemon grass and discard. Coarsely chop lemon grass. 2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth. 3. Heat oil in a large skillet and saute shrimp until opaque, about 5 minutes. Add lime juice, mirin, salt and lemon grass mixture to shrimp. Continue cooking 3 to 4 minutes until shrimp are done. Per serving: 276 calories, 10.6 g fat, 34% calories from fat, 173 mg cholesterol, 0 g fiber. Source: Delicious! - April, 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Sauce Categories: Thai, Vietnamese, Condiment Yield: 6 servings Stephen Ceideburg Information FISH SAUCE 1 The profusion of fish sauce can be a bit confusing. In general, the lighter colored ones seem to be better--more subtly flavored and less salty. I just found an excellent one the other day (at Safeway of all places) called "Shrimp Sauce". There's a picture of a shrimp on the label. The label is a bit confusing. The Vietnamese and English on the label call it fish sauce (nuoc mam) but the ingredients are listed as water, shrimp and salt. Unfortunately I can't read the Thai or Chinese on the label, but it has the symbol of "First Grade Quality" from the Thai Indus- trial Standard Institute. At any rate, it's good stuff. Here's a little discourse on fish sauce from "The Classic Cuisine of Vietnam" by Bach Ngo and Gloria Zimmerman. "Fish sauce is to Vietnamese cooking whet salt is to Western and soy sauce to Chinese cooking. It is included in practically all recipes. Prepared from fresh anchovies and salt, layered in huge wooden barrels, the manufacture of fish sauce is a major industry. The factories are located along the coast to assure the freshness of the fish to be processed. Fermentation is started once a year, during the fishing season. After about 3 months in the barrel, liquid drips from an open spigot, to be poured back into the top of the barrel. After about 6 months the fish sauce is produced. The first draining is the very best fish sauce, lighter in color and perfectly clear. It is relatively expensive and is reserved for table use. The second and third drainings yield a fish sauce of lower quality and lower cost fro general-purpose cooking. The two towns most noted for their fish sauce are Phi Quoc and Phan Thiet. Phu Quoc produces the best fish sauce, some of which is exported. On the label, the work "nhi" signifies the highest quality. When fish sauce manufactured in Vietnam is not available, that of Thailand or Hong Kong is quite acceptable. Philippine or Chinese fish sauce will not be satisfactory. For table use and available in all Oriental groceries is Squid Brand Fish Sauce, the best one on the market. Whatever the brand, look for "Ca Com" on the label, which means that only anchovies were used--an indication of the highest quality for table use." In the following post, another author presents more info, some a bit contradictory to the above. FISH SAUCE 2 This is from "The Foods of Vietnam" by Nicole Routhier. "...It enhances and blends so subtly with other flavors that one can barely detect its presence." "Like olive oil and good wine, there are different grades of fish sauce. The very best fish sauce is obtained from the first drainage. The resulting liquid is amber in color, very dark and usually expensive. If you see the words "nhi" or "thuong hang" on a label, it means that the fish sauce of of the highest quality. This type of fish sauce is usually reserved for table use. Sec- ond-grade nuoc mam, cheaper and intended for all-purpose cooking, is made by adding water and pressing the fish after the first- quality sauce has been extracted. The resulting liquid is light and very clear." "Fish sauce (nuoc mam): Nuoc mam is like Thai "nam pla" but stronger..."Squid" and "Ruang Tong" brands are widely available, bottled, in Oriental markets and some supermarkets..." So there it is. Ya pays yer money and yer takes yer chances... I doubt if you'll find any Vietnamese fish sauce, considering the embargo, but the Thai nuoc mam is supposed to be as good. In fact, I'll go out on a limb and say that, considering the fact that Thailand is just around the corner from Vietnam and has a lot of Vietnamese living there, that the differences would be undetectable. I'd get a bottle of light stuff and a bottle of the darker stuff (Tiparos brand comes to mind) and play around with them. At one time I had five different brands on the shelf. The stuff's pretty cheap and none of it was what I'd consider inferior. Now you know as much about fish sauce as I do... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Squid with Hot Sauce (Pla Mung Pad Prig) Categories: Thai, Fish/sea Yield: 6 servings 1 1/2 lb Fresh Squid, Cleaned 1 tb Fish Sauce (Nam Pla) 4 tb Vegetable Oil 1 tb Oyster Sauce 1 lg Yellow Onion, Finely Chopped 2 tb Rice Wine 4 lg Cloves Garlic, Crushed 1 ts Salt 2 lg Fresh Red Chilies, Thinly 1 ts Brown Sugar -Sliced Or To Taste 1 ts Ground White Pepper 1 ts Fresh Ginger, Thinly Sliced 4 tb Fresh Coriander, Chopped Partially cook the squid by simmering for 3 minutes in a small pot. Drain and set aside. Heat the oil in a wok and saute the onion, garlic, chilies, and ginger until golden brown. Add the squid, fish sauce, oyster sauce, wine, salt, sugar, and pepper and continue to cooking until the squid is cooked, about 1 minute. Garnish with coriander leaves and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Sun-Dried Fish - Pla Kem Taud * Categories: Thai, Fish/sea Yield: 4 servings 4 Sun-Dried Mackerel Steaks 1 tb Chopped Green Thai Chili - Cut From Sun-Dried Fish - Peppers 3 tb Oil 2 tb Fresh Lime Juice 2 Thinly Sliced Shallots The South is known for its abundance of seafood and supplies much of the seafood of Thailand. This is one of the many easy but delicious recipes for simply prepared fish. Sun-dried mackerel is available already prepared, but its flavor may be too strong for Western palates. Other fish may be substituted if desired. ~------------------------------------------------------------------------- Rinse the mackerel steaks and dry them thoroughly with paper towels, removing as much moisture as possible. Heat the oil in a large skillet on medium-high heat. Carefully lay the mackerel steaks onto the oil and fry for 5 minutes on each side, or until the outside of the fish is golden brown and the inside is hot. Remove the steaks to a serving dish and scatter the shallots and chili peppers on top. Drizzle with lime juice and serve immediately. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit and Shrimp Salad - Yam Polamai Categories: Thai, Fish/sea, Salads Yield: 4 servings Stephen Ceideburg 3 Cloves garlic, thinly sliced 2 c Assorted fruits sliced: Juice of one lime -Apples, Pears, Tangerine 1 ts Kosher salt -Sections, Grapefruit or 1 ts Sugar, or to taste -Pomelo, Grapes, Firm Papaya 1/4 c Cooked shrimp -Strawberries, Oranges 2 tb Chopped toasted peanuts 2 tb Oil 1 Fresh red chili, seeded and 1 Shallot, thinly sliced -finely shredded 1. Cut fruit into bite-sized pieces. If using pomelo, peel indi- vidual sections and break apart into grains about the size of a grape seed. if grapes contain seeds, split and seed them. Toss apple or pear slices in a little citrus juice to keep them from oxidizing. 2. In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned. Remove and drain on paper towels. 3. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss to coat evenly with dressing. Taste and adjust seasoning if necessary. Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile. Serves 4 with other dishes. Variation: Use cooked and shredded chicken or pork in place of shrimp. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gaeng Kiow Wahn Gai (Green Chicken Curry) Categories: Thai, Poultry Yield: 4 servings 1 Chicken Breast 2 tb Fish Sauce 2 Chicken Thighs 1 tb Palm or Brown Sugar 1/2 c Coconut Cream 1/2 ts Coriander leaves 1/4 c Green Curry Paste 1/2 c Basil leaves 3 c Coconut Milk 3 Red chilis 1 1/2 c Diced Eggplant 1. Bone and skin the chicken breast and thighs, you should have about 1lb of meat. Cut the meat into large, bite sized pieces, and set aside. 2. In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1 to 2 minutes, until the curry paste has a pleasing aroma. 3. Add the chicken pieces and stir fry for 1-2 minutes to coat them evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste. 4. When the chicken is done, and the eggplant is just tender, remove from the heat and transfer to a serving bowl. Scatter basil leaves, chopped chillis and some coriander on the top. Serve. Preparation in advance: Prepare it up to the point where you add the coriander, except *DO NOT* add the eggplant. Cool to room temperature, cover, and refridgerate for up to 24 hours. To serve bring the curry back to a gentle boil over a medium heat. Add the eggplant and carry on with the normal instructions from there. An alternative to the eggplant is Snow Peas. I personally prefer them, but both work well. Typed for you by Kaz Glover ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gai Dom Kha (Thai Chicken Soup) Categories: Thai, Poultry, Soups/stews Yield: 6 servings 2 Lemon grass, stalks 3 tb Ginger, siamese, sliced 4 Garlic clove 3 Peppercorns 7 Coriander roots 23 Shallots 4 c Coconut milk, medium-thick 1 lb Chicken, breast, sliced 5 Chilies, red, minced 4 tb Fish sauce (nam pla) 4 tb Lime juice 5 Kaffir lime leaves, shredded 3 Coriander sprigs, chopped The red chilies are also known as "prik khee nu". Wash lemon grass and trim root ends and tough layers. Alice bottom 6 inches thinly. Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic, peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to boil and add lemon grass mixture. While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass. Bring to boil, reduce heat, and simmer uncovered until chicken is tender. Season with chilies, fish sauce and lime juice. Decorate servings with lime leaves and coriander sprigs. To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water. Strain through double cheesecloth, pressing out all liquid. This is thick coconut milk. To get hin milk, add warm water to residue from first straining. Let stand 5 minutes, then press as before. For coconut cream, refrigerate first pressing and cream will rise to top. Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Shrimp - Goong Gratiem Categories: Thai, Fish/sea Yield: 4 servings 3 tb Vegetable Oil 1 tb Fish Sauce (Nam Pla) 1/2 lb Shrimp, Peeled And Deveined Fresh Cilantro Leaves 2 tb Cilantro Pesto (See Recipe) Heat a wok or medium skillet over medium-high heat. Add the oil and swirl to coat the surface. When the oil is very hot but not smoking, add the shrimp and stir-fry until they begin to color on all sides, about 1 minute. Add the pesto and stir-fry until it coats the shrimp and begins to cook, about 1 minute. Add the fish sauce and toss the shrimp for another 15 seconds to mix it in. Transfer the shrimp and sauce to a serving platter. Sprinkle with cilantro leaves and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Shrimp - Goong Kratiem Prik Thai * Categories: Thai, Fish/sea Yield: 4 servings ----------------------------------MARINADE---------------------------------- 8 Cloves Crushed Garlic 1/2 ts Salt 2 tb Minced Cilantro Root 2 tb Fish Sauce (Nam Pla) 1 ts White Pepper 1 1/2 tb Sugar -----------------------------------SHRIMP----------------------------------- 1 lb Shrimp, Shelled & Deveined 1 Tomato, Cut Into Wedges 3 tb Oil 1 Cucumber, Sliced The garnish of tomato and cucumber slices adds freshness to this rich spicy dish, which should be served with plenty of fresh vegetables. ~------------------------------------------------------------------------- Thoroughly mix together all the marinade ingredients. Combine the shrimp with the marinade and set aside to marinate for 10 minutes. Heat a medium skillet, add the oil and saute the marinated shrimp for 4 minutes. Remove to a serving plate and garnish with the tomato and cucumber. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Curry Paste (Nam Prik Kang Khiaw-Waan) Categories: Thai, Condiment Yield: 6 servings 10 md Fresh Green Chillies, 1 ts Ground Cumin -Chopped 1 ts Shrimp Paste (Kapi) 4 md Cloves Garlic, Crushed 1 ts Ground Galangal (Kha) OR 1 lg Onion, Chopped 1 Inch Dried Galangal (Kha) 1/2 c Fresh Coriander, Chopped 1 ts Ground Lemon Grass OR 2 ts Salt 1 Stalk Lemon Grass, Fresh 2 ts Ground Coriander Yield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water with galangal to give the curry a strong flavor. From Delightful Thai Cooking by Eng Tie Ang ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Curry Paste (Kruang Kaeng Khew Wan) Categories: Thai, Condiment Yield: 6 servings 4 lg Fresh Green Chillies OR 1 md The Thinly Slice Rind Of 1 8 sm Fresh Green Chillies -Medium Lemon 1/2 c Purple Shallots OR 1 tb Chopped Galangal, Fresh Or 1 md Onion, Chopped -Frozen 1 tb Chopped Garlic 2 ts Ground Coriander 1/2 c Chopped Fresh Coriander 1 ts Ground Cumin -(Cilantro/Chinese Parsley) 1 ts Black Peppercorns Including Roots, Stems. And 1 ts Ground Turmeric -Leaves 1 ts Dried Shrimp Paste 1/4 c Finely Sliced Lemon Grass OR 2 tb Vegetable Oil Yield: 1 Cup (8 Fluid Ounces) Don't let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds. Remove the stems and roughly chop the chillies. Put into an electric blender with all of the other ingredients and blend to a smooth paste. Add a Tbls of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste. From Charmaine Solomon's Thai Cookbook by Charmaine Solomon ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Curry Paste * Categories: Thai, Condiment Yield: 1 servings 10 Green Jalapeno Peppers 1/4 c Chopped Lemon Grass Or: 5 Green Thai Chili Peppers 1 tb Dried Lemon Grass 1/2 c Sliced Cilantro/Coriander 5 Thin Slices Fresh Galangal -Root Or Stems -Or 1 ts Dried Galangal 8 Cloves Garlic -Powder 1/4 c Chopped Shallots Or: 1 ts Cumin -Purple Onions 1 ts Shrimp Paste Green curry paste is used to make the hottest of all Thai curries. ~------------------------------------------------------------------------- Combine all the ingredients in a blender and process until smooth. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Mango Dip - Nam Prik Ma-Muang * Categories: Thai, Condiment, Dips Yield: 1 servings 8 oz Shredded Green Mango 1/4 c Fish Sauce (Nam Pla) 6 Cloves Garlic, Minced 2 tb Lime Juice 2 tb Shrimp Paste 2 tb Sugar A good dip with seafood and fish, fresh vegetables, and boiled eggs. ~------------------------------------------------------------------------- Place the shredded mango, garlic and shrimp paste in a mortar and gently mash with the pestle so that the mango is bruised but is still inn shreds. Add the remaining ingredients and stir to combine. Remove to a serving bowl and use as a dip for grilled meats or fresh vegetables. Makes 2 cups. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Beef and Romaine Salad Thai-Style Categories: Thai, Beef, Salads Yield: 8 servings ---------------------------------THE GREENS--------------------------------- 1 lg Head romaine lettuce* 1 pk Scallions, trimmed 1 lg Cucumber, peeled 16 Fresh mint leaves 1 Red onion, thinly sliced 16 Fresh basil leaves 11 Firm radishes, trimmed 1/2 c Coriander leaves ** 2 Tomatoes, cored and sliced ---------------------------------THE SAUCE--------------------------------- 1 c Fish sauce (see note) 1/2 ts Powdered hot red chilies ----------------------------------THE MEAT---------------------------------- 8 Thin slices top sirloin *** 1 ds Fresh ground pepper to taste 1 ds Salt to taste 1/4 c Salad oil *About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for salad. **Loosely packed (also known as Chinese parsley and cilantro). ***top round, sirloin or club steak may be used. Prepare a charcoal or other grill for cooking the meat. This should be done before starting to prepare the ingrediences. Thinly slice the cucumbers and radishes. Cut scallions into 1-inch lengths. Prepare all the greens as indicated and combine in a salad bowl. Brush meat with oil. Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to a side or longer, depending on the desired degree of doneness. Quickly, while the meat is still hot, cut the slices into 1/2 inch strips and add them to the greens. If there are any accumulated meat juices, add them to the sauce. Pour the sauce over all and toss. Serve immediately with hot rice or long loaves of bread. NOTE: Either Nuoc nam (Vietnamese fish sauce) or Nam pla) Thai fish sauce may be used in this recipe. Fish sauce and powdered red chiles are widely available in Chinese markets. FROM: "A Feast Made for Laughtler" by Craig Claiborne. Shared by ELAYNE CALDWELL, Prodigy ID# KVNH17B. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Fish in Banana Leaf Categories: Thai, Fish/sea Yield: 4 servings 3 Garlic cloves -=OR=- Striped Bass -=OR=- 1 ts Black peppercorns 4 Whole Trout 2 tb Chopped fresh coriander root 1 lg Banana leaf 1 sl Fresh ginger, quarter-sized -(or more if needed) - crushed - Vegetable oil 1 1/2 tb Soy sauce -(for oiling leaf) 2 lb Whole Snapper ------------------------------CHILE LIME SAUCE------------------------------ 3 sm Green serrano chiles 1 ts Sugar - seeded and finely chopped 1/4 ts Salt 3 Garlic cloves 1/2 c Fresh lime juice 2 tb Fresh coriander leaves 1/3 c Chicken stock This recipe illustrates the popular use of banana leaves as a food wrapper in Asia. Aluminum foil works well as a substitute. IN A MINI-FOOD PROCESSOR, add the garlic, peppercorns, coriander root and ginger; process into a fine mince. Transfer into a mortar and pound into a smooth paste; add soy sauce and blend thoroughly. Clean fish and pat dry with paper towel. Rub garlic mixture over entire fish; set aside for 30 minutes. Choose a banana leaf about 6 inches longer and 3 times wider than the fish. Rinse leaf with cold water to clean. Plunge leaf into a pot of boiling water for a few seconds to soften. Wipe dry. Using a knife or scissors, remove the thick spine in the leaf. Place the leaf with its glossy side down on a work surface. (Use more leaves if needed.) Brush oil on the leaf where the fish will lie. Set the fish with the marinade on the oiled surface. Fold over the wide sides overlapping at the top and secure with toothpicks. Turn over package, fold over ends to enclose sides, and secure ends with toothpicks to make a neat parcel. Set packet about 3 inches above medium-high heat coals and grill each side for 8 to 10 minutes. NOTE: If using trout, marinate the 4 fish together. Wrap each 1 individually and reduce the grilling time to about 3 minutes on each side. Serves 4 as part of an Asian multicourse menu. Transfer to a serving plate. Open leaf and serve with accompanying sauce. CHILE LIME SAUCE: In a mortar or a mini-food processor, add the chiles, garlic, coriander leaves, sugar and salt; pound (or chop) into a smooth paste. Put chile mixture into a saucepan with lime juice and stock; bring to a boil. Slowly simmer, stirring, for 2 minutes. Makes about 2/3 cup. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Heavenly Beef - Nuea Sawan * Categories: Thai, Beef Yield: 4 servings 3 tb Fish Sauce (Nam Pla) 3 tb Sugar 1 tb Soy Sauce 1 lb Thinly Sliced Sirloin 1 ts Cilantro Powder 2 c Oil For Deep Frying Mix together the marinade ingredients and marinate the beef for about 10 minutes. Heat a skillet and cover with a thin coating of oil. Pan-fry the meat and marinade until the marinade is reduced. Heat the rest of the oil in another pan and deep-fry the beef on medium heat in small batches until the pieces float to the top. Serve with steamed sticky rice. To make cilantro/coriander powder; Take whole cilantro seeds and sauteé lightly in a pan until brown and aromatic. Grind in a blender or food processor until a coarse powder is produced. 1 teaspoon of cilantro powder is the equivalent of 2 tablespoons of fresh leaves. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hell Dipping Sauce - Nam Prik Na-Rok * Categories: Thai, Condiment, Dips Yield: 1 servings 2 c Oil For Deep-Frying 1/2 c Unpeeled Whole Shallots 2 lb Freshwater Fish Fillets 2 tb Shrimp Paste 1 c Dried Green Thai Chili 1/4 c Fish Sauce (Nam Pla) -Peppers 3 tb Palm Sugar 1/2 c Unpeeled Garlic Cloves Because it keeps well, this sauce was traditionally used by travelers. ~------------------------------------------------------------------------- Heat the oil in a large skillet to 375°F. Deep-fry the fish fillets until very crispy and golden brown. Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. Remove the garlic and shallot skins. Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use the blender. Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste. Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jungle Curry with Catfish - Gaeng Paa Pla Dook * Categories: Thai, Fish/sea Yield: 4 servings --------------------------------CURRY PASTE-------------------------------- 2 tb Chopped Lemon Grass 8 Dried Jalapeno Peppers 8 Shallots 1 ts Canned Peppercorns 6 Cloves Garlic 1 ts Shrimp Paste 1/4 c Chopped Lesser Ginger 1/2 ts Salt --------------------------------PREPARATION-------------------------------- 2 tb Oil 1/2 c Thai Eggplant 1 1/2 lb Catfish, Cut Into 1" Slices 1/4 c Sliced Green Jalapeno Pepper 1/4 c Fish Sauce (Nam Pla) 1/2 c Sweet Basil Leaves 3 c Water 10 Whole Kaffir Lime Leaves In the days when travel through various parts of Thailand required journeying through areas of jungle, the people had to make do with what was available there. This recipe is so named because the ingredients and cooking method made it a suitable dish for the jungle. Best eaten in the presence of monkeys, tigers and snakes to keep it more authentic. ~------------------------------------------------------------------------- Combine all the ingredients for the curry paste, using a mortar and pestle or a blender. Heat a large saucepan and add the oil and curry paste. Stir-fry for 1 minute on medium-high heat. Add the fish, fish sauce, water and eggplant and heat to boiling. Cook, stirring, for 3 minutes. Add the remaining ingredients and remove from the heat. Serve. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kai Kem (Salty Eggs) Categories: Thai Yield: 9 servings 4 c Water 9 Duck eggs or chicken eggs 1 c Salt Info: from "Real Thai" by Nancy McDermott posted by Perry Lowell This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them. In a medium saucepan, combine the water and salt and stir well with a large spoon to dissolve some of the salt. Place over medium heat and bring to a boil, stirring frequently. After mixture boils rigorously for about 1 minute, remove from the heat, stir once more, and cool to room temperature. Gently arrange the eggs in a crock or large jar. Pour the cooled brine over the eggs, making sure they are completely submerged. Cover and keep in a cool place for 1 month. When you're ready to use the eggs, place the number of eggs you want in a small pan and add cold water to cover. Bring to a boil over medium-high heat. When the water reaches a rolling boil, reduce the heat to low and simmer for 10 minutes. Remove from heat and cool to room temperature. Peel and serve. Note: Salty or Salted Eggs are sold uncooked in Asian markets. Often they are covered with 1/4-inch layer of charcoal colored ash. Rinse off the ash and cook as above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kai Yang (Garlic Chicken) Categories: Thai, Poultry Yield: 4 servings 2 lb Chicken breasts -ground 6 Cloves garlic, crushed 4 Whole plants fresh 2 ts Salt -coriander, including roots 2 tb Black peppercorns, coarsely 2 tb Lemon juice Cut breasts in halves. Crush garlic with salt. Wash and finely chop the fresh coriander, including roots, stems, and leaves. Mix garlic, salt, peppercorns, coriander and lemon juice and rub into the chicken breasts. Cover and stand for at least one hour or overnight in refrigerator. Put under a hot grill about 6 inches from heat. Cook, turning every 5 minutes until chicken is tender and skin crisp. Serves 4. NOTE: Especially good cooked on the barbecue. CHAO-PRAYA THAI RESTAURANT and LOUNGE - Commerce City, CO. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry Categories: Thai, Poultry Yield: 8 servings ------------------------------RED CURRY PASTE------------------------------ 5 Dry Hot Chili Peppers 5 Cloves of Garlic 1 tb Lemon Grass (Sliced) 1 ts Shrimp Paste 2 sl Galanga 3 Coriander Roots 1 tb Coriander Seeds Zest from 1/4 Sm Kaffir 2 ts Cumin -Lime 1 ts Fennel Seed 1 1/2 ts Black Peppers 1/4 Ground Nutmeg 1/2 ts Salt 3 Small Onions -----------------------------OTHER INGREDIENTS----------------------------- 1 Roast Duck 1/2 bn Thai Basils (Horapha) 5 Plum Tomatoes 1 ts Coconut Sugar 1/2 c * Small Thai Eggplants 3 c Coconut "Cream" 4 Fresh Med.Hot Chili Peppers 5 c Coconut "Milk" 4 Kaffir Lime Leaves Fish Sauce * Small Thai "eggplants" belongs to the eggplant family, but doesn't resemble any eggplants found here in the US. These are about the size of large green peas, and look pretty much the same. Regular green peas may be used as substitute. Put the ingredients for the red curry paste into a mortar and pound until well mixed into a paste. NOTE: You may use commercially available paste, if available. Adjust the amount to taste. Debone the roast duck, and cut up the meat into bite-size rectangular pieces (leaving the skin on). Cut the neck and wing into pieces. Place the coconut milk in a large saucepan and heat till boiling. Add duck pieces and cook till tender. Put the coconut cream into a frying pan, add red curry paste. Heat over fairly high heat, stiring constantly, till all the paste have mixed in and thoroughly heated. Add Kaffir Lime leaves, fish sauce (to taste), coconut sugar, and continue to heat (keep stiring all the time to prevent burning) until red oil starts to form on the surface of the "sauce". Add the "sauce" to the saucepan of duck and coconut milk, and bring back to a boil. Add all remaining ingredients except the basils, which is to be added when the curry starts to boil. Remove from heat and serve with plain boiled white rice. Translated by Padej Gajajiva from "Homemaker, Book 2" by Ponsee Gajajiva. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemongrass Chicken Categories: Thai, Poultry Yield: 4 servings 1 Frying Chicken 2 tb Peanut Oil Hacked into serving pieces 2 sm Chili Peppers-small red --MARINADE-- 2 ts Sugar 1/2 c Lemongrass--See Note 1/2 c Chicken Stock 3 Scallion finely mince --GARNISHES-- Green and white parts 1/2 c Peanuts 1 ts Salt 2 tb Nuoc Mam-Fish sauce 1/4 ts Black Pepper --See Note --STIR-FRY-- 2 tb Coriander leaves : Notes: : A. Lemongrass, Remove outer leaves of the lemongrass and finely slice the tender white part at the base of the stalk. Bruise on the cutting board with a large morter and pestle or handle of a cleaver, or a wine bottle. Of course a cuisinart with a 1mm slicer will do the same thing but sometimes smashing is good. : B. Fish Sauce, Nuoc Mam brand name is Tiparos from Thailand. Fish sauce can be from Vietnam or Cambodia and should be tasted to determine the saltiness and the taste. Some of the fish sauce is cloudy and unfiltered, I would avoid such products. The best fish sauce is tea colored and semi-clear to coffee colored. : METHOD: Mix the chicken pieces with the salt, pepper, lemongrass and scallions. Set aside for at least 30 minutes, overnite is better. Heat the Wok, add the oil, when the oil is hot add the chicken pieces, stir and cook for 3 or more minutes. Add the chili peppers and stir and cook over medium heat until chicken no longer looks pink. Season with sugar and more of the black pepper, (or use white pepper at this step). Add the chicken stock stir for a few more minutes. : GARNISHES: Garnish with Nuoc Mam, Peanuts and Coriander. Typed by Mike and Karen Stock 6-6-94 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Vegetable Salad Categories: Salads, Thai, Vegetables Yield: 4 servings -----------------------------------SALAD----------------------------------- 3 c Mixed salad greens 1 ea Tomato, chopped 1 ea Carrot, chopped 1 ea Scallion, chopped 1 ea Cucumber, peeled & chopped 1/4 c Fresh mint chopped, optional ---------------------------SESAME-PEANUT DRESSING--------------------------- 1 tb Sesame seeds 2 tb Lime juice 2 ea Garlic cloves, crushed 3 tb Tamari 1 ts Crushed red peppers 2 tb Water 1/4 c Brown rice syrup 1/4 c Roasted peanuts, chopped SALAD: Tear greens into bite sized pieces. Toss all salad ingredients & arrange on a serving platter. DRESSING: Dry roast the sesame seeds in a small frying pan over medium heat, stirring often until golden brown, about 2 to 4 minutes. Set aside to cool. Whisk together the garlic, pepper flakes, syrup, lime juice, tamari & water. Pour dressing over the salad. Garnish with sesame seeds & peanuts & serve at room temperature. "Vegetarian Gourmet" Spring, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ajar Categories: Salads, Thai, Vegetables Yield: 4 servings 3 tb Rice vinegar 1 md Cucumber, peeled 1 tb Sugar 1/2 c Red onion, thinnly sliced 1/2 ts Salt 2 tb Cilantro leaves, chopped 1 ds Black pepper 1 sm Fresh red or green chili In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar & salt are dissolved. Quarter cucumber lengthwise. Remove seeds. Cut quarters crossswise into 1/8" thick slices. Add cucumber, onion, cilantro & chili to vinegar dressing; toss until combined. Cover and marinate in the refrigerator for 3 hours, stirring occasionally. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cafe Kati's Mango Spring Rolls Categories: Thai, Appetizers Yield: 8 servings Stephen Ceideburg 1 lg Carrot, shredded 2 oz Thin rice vermicelli 2 Mangoes, peeled and sliced 8 Rice paper circles (8 1/2 1/2 c Fresh basil leaves -inches in diameter) 1/2 c Fresh mint leaves 4 lg Lettuce leaves, ribs 4 oz Fresh bean sprouts (1 cup) -removed, leaves halved Spicy Thai Vinaigrette -lengthwise -see recipe Soak vermicelli in 2 cups warm water for about 15 minutes. Drain and set aside. Dip sheet of rice paper in warm water (approximately 110 degrees) and transfer to work surface that is covered with a damp kitchen towel. Wait about 30 seconds or until wrapper is pliable. Place a lettuce leaf on the bottom two-thirds of the rice paper, leaving a 2-inch border of paper on the bottom. Place 2 tablespoons vermicelli, 1 tablespoon shredded carrots, 2 slices of mango, 1 tablespoon each of basil and mint, and 2 tablespoons bean sprouts on top of the lettuce. Fold up the bottom 2-inch border of rice paper over the filling. Fold upward again to enclose the filling. Fold in the right, then the left edges of the wrapper. Continue folding until a tight cylinder is formed. Transfer to a serving tray and cover with a damp paper towel. Continue filling and rolling until all ingredients are used up. Serve with Spicy Thai Vinaigrette as a dipping sauce. Note: If you are in a hurry, simply julienne all the filling ingredients; toss well to combine and use to fill the wrappers. Makes 8 spring rolls. S.F. Chronicle, 9/30/92. Posted by Stephen Ceideburg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili and Tomato Dip (Nam Prik Num) Categories: Thai, Condiment Yield: 1 servings Stephen Ceideburg 2 Medium-sized ripe tomatoes 2 lg Banana chilies or New -(1/2 lb.) -Mexican or yellow wax hot 1 tb Chopped fresh cilantro -chilies 2 tb Fish sauce 3 lg Shallots, peeled and halved 1 tb Fresh lime juice 5 Cloves garlic, peeled Serve as a dip with raw vegetables or as a condiment. If the chilies are very hot, you may want to seed them. Dry-frying, a method of roasting, is simply frying without fat. Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally. Add shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 minutes, or until the chili skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes to the skillet and dry-fry for about 5 minutes, turning occasionally, or until the skins are blackened. Let cool. Remove stems from the chilies and cut in half lengthwise. (Do not remove skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife. Transfer the mixture to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.) Makes 1 1/4 cups. 7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG SODIUM; 0 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Oil Categories: Thai, Condiment Yield: 12 servings Stephen Ceideburg 2 tb Minced garlic 1/2 c Vegetable oil Prepare this oil in advance and store in a covered jar in the refrigerator. Heat vegetable oil in a small saucepan over medium-high heat. When oil is hot, add minced garlic and saute until lightly brown. Remove from heat and set aside. Makes about 1/2 cup. PER TABLESPOON (made with corn oil): 125 calories, 0 g pro- tein, 1 g carbohydrate, 14 g fat (2 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Mushroom Soup (Tom Yum Het) Categories: Thai, Soups/stews Yield: 4 servings Stephen Ceideburg -cut into thin strips 2 c Defatted reduced-sodium 1 One-inch piece fresh lemon -chicken stock -grass or: * 1/2 lb Oyster mushrooms, trimmed 2 Fresh kaffir lime leaves or: -and halved -** 1/4 lb Straw mushrooms, trimmed and 3 tb Fresh lime juice -halved 3 tb Fish sauce 2 Serrano chilies, with seeds, * 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4 dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp. grated lime zest This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table. In a medium-sized saucepan, bring stock to a boil and add mushrooms and chilies. Tie lemon grass and lime leaves or zest together in a cheesecloth bag and add to the stock mixture. Cook over medium heat for about 5 minutes, or until the mushrooms are tender. Reduce heat to low and add lime juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot, accompanied by steamed rice. 43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG SODIUM; I MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jungle Curry (Kaeng Paa Moo) Categories: Thai, Pork/ham Yield: 4 servings Stephen Ceideburg 1/2 lb Long beans, trimmed, cut 1/2 lb Pork tenderloin, trimmed -into I inch pieces 1 ts Vegetable oil 2 tb Fish sauce 1 tb Minced garlic (3 cloves) 1/4 c Thinly sliced fresh krachai 3 tb Jungle Curry Paste (recipe -or: -follows) 2 tb Loosely packed dried * 2 c Defatted chicken stock 2 Fresh kaffir lime leaves or: 1/2 lb Chinese eggplant, coarsely 4 Dried ** -chopped 1/2 c Chopped fresh basil * soaked in warm water for 15 minutes, drained and sliced (optional) ** soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts don't grow in the jungles of northern Thailand. The curry paste is hot and full of flavor. Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime Zest. Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside. In a large, nonstick skillet or wok, heat oil over medium-high heat. Add garlic and stir-fry for 2 minutes, or until browned. Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light brown. Add stock and bring to a boil. Add eggplant, beans, fish sauce, krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or until the vegetables are tender. If using lime leaves, discard them. Remove from heat and stir in basil. Serve with sticky rice. Serves 4 as a main dish or 6 in combination with other dishes. 113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jungle Curry Paste (Kaeng Paa) Categories: Thai, Condiment Yield: 3 servings Stephen Ceideburg -minced 2 lg Shallots, minced 8 Dried whole red chilies, 1 tb Minced garlic (3 cloves) -with seeds, minced, or: 1 tb Peeled, minced fresh 2 1/2 ts Crushed red-pepper flakes -galangal or: 2 ts Minced cilantro root 1 Two-inch long slice dried * 1 Fresh kaffir lime leaf, 1 Inch piece fresh lemon -minced ** -grass, minced, or: 1/2 ts Shrimp paste 1 tb Dried, soaked in water for 1/2 ts Salt -30 minutes, drained and * soaked in hot water for 30 minutes, drained and minced, or 2 tsp. peeled, minced ginger root ** or 2 dried, soaked in warm water for 20 minutes, drained and minced, or 1/2 tsp. grated lime zest The preparation of Thai curry pastes involves pounding or grinding together an array of spices and herbs. This recipe is very hot; cut down on the amount of dried red chilies if a milder curry is desired. In a mortar or a small bowl, combine all the ingredients. Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste. (The curry paste can be prepared ahead and stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.) Makes 3 to 3 1/2 Tbsp. From "Eating Well", Jan/Feb, 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kung Yang Sot Makham Piak-Broiled Lobster in Tamarind Sauce Categories: Thai, Fish/sea Yield: 6 servings Stephen Ceideburg 1/3 c Chopped coriander greens 1 lb Lobsters 2 1/2 tb Tamarind juice 1 1/2 tb Palm sugar 4 To 5 fried dried small 1 1/2 tb Fish sauce -chillies 1/2 ts Salt 1 1/2 tb Vegetable oil 1 tb Chopped coriander root 1 tb Finely chopped garlic 1/3 c Thinly sliced shallot 1 tb Water Preparation: Put the oil in a wok over medium heat. Fry the garlic, shallots, and coriander root. When browned, remove from the wok and set aside. Return the wok to the heat. In it, mix the palm sugar, tamarind juice, salt, chillies, fish sauce and water. When the mixture comes to a boil, remove from the heat. Broil the lobsters and then arrange on a serving platter. Sprinkle them with the fried garlic and shallots and then pour the sauce over them. Just before serving, sprinkle with chopped coriander. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kwan's Sweet and Sour Sauce Categories: Thai, Condiment, Sauces Yield: 1 servings Stephen Ceideburg 2 ts Salt 1 c Sugar 3/4 c Vinegar This is an all-purpose sauce that is used as a base for other sauces. It will keep for about 6 months in a covered jar in the refrigerator. From "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic Books, 1989). Combine sugar, salt and vinegar small saucepan. Heat over medium heat until sugar and salt are dissolved, stirring occa- sionally. Makes 1 1/2 cups. PER TABLESPOON: 35 calories protein, 9 g carbohydrate, 0 g fat, 0 mg cholesterol, 178 mg sodium, 0 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mashed Aubergines (Nam Prik Makhua Yao) Categories: Thai, Appetizers, Vegetables Yield: 6 servings Stephen Ceideburg 1 ts Salt 5 Shallots 2 tb Vegetable oil 2 Aubergines (eggplants) 3 Eggs hard-boiled 5 Cloves garlic 20 Mint leaves 1 Fresh chili Peel the outer skin off the shallots and place them with the unpeeled aubergines, garlic cloves and chili under a hot grill or over a barbecue until browned. Peel the aubergines and garlic. Pound the chili, shallots and garlic together. Then add the salt and aubergine and pound together again. Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove from the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the other ingredients or serve separately. Sprinkle the aubergine with mint leaves and serve accompa- nied by vegetables. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mee Krob (Crisp-Fried Noodles) Categories: Thai, Poultry, Fish/sea, Pork/ham, Pasta Yield: 4 servings Stephen Ceideburg 1 md Onion, finely diced 2 tb Fish sauce 3 Cloves garlic, minced 2 tb Dark soy sauce 1 sm Red or green chile, seeds 2 Limes, juice only -removed, finely minced 3 tb Vinegar 3/4 lb Minced pork, diced chicken, 1/4 c Brown sugar or half brown -or peeled shrimp, or a -and half palm sugar -mixture Oil, for deep-frying 2 Green onions, sliced, for 6 oz Rice sticks -garnish 4 Eggs, lightly beaten This special occasion noodle dish is a favorite in many Thai restaurants. Some versions are extremely sweet and sticky; this version is less so, but the important flavors are still sweet, sour, and salty in that order. Be sure to use a large enough pan for saucing the noodles (step 5); a 14-inch wok is ideal. 1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and sugar and set aside. 2. In a wok or deep skillet, heat oil to 350 degrees F. Drop approximately an ounce of rice sticks into the oil; they will puff up and rise to the top of the oil in only a few seconds. Turn them over once and fry until crisp, about 15 seconds in all. Transfer finished noodles to a pan lined with paper towels and continue frying the batter in small batches. Keep noodles warm in a low oven. 3. Dip a hand in the beaten egg and, holding your hand approximately 8 inches above the hot oil, drizzle egg over the surface in a random pattern. Continue with about half the egg mixture, forming a lacy network of egg. Fry until golden brown on underside, turn over once, and brown other side. Transfer to a plate and drain on paper towels. Repeat with remaining egg. 4. Heat a second wok over medium high heat and add approximately 2 tablespoons oil from the first wok. Add onion, garlic, and chile and cook until they are fragrant. Add meats or shrimp and stir-fry just until done. 5. Stir sugar mixture and add to wok. Bring to a boil and cook until slightly thickened. Reduce heat to low and add about a quarter of the fried noodles and eggs. Stir together and toss to break up noodle clumps and coat with sauce. Continue adding noodles and eggs in batches until all are coated with sauce. Transfer to serving platter and garnish with sliced green onion. Serves 4 with other dishes. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salat Khaek (Southern Thai Salad) Categories: Thai, Salads Yield: 2 servings Stephen Ceideburg 2 Hard-boiled eggs 2 Dried chillies, seeds 1/2 c Ground roasted peanuts -removed and soaked in water 2 c Coconut milk 1/4 ts Salt 3 tb Fish sauce 1/4 c Thinly sliced shallot 1/3 c Sugar 1 ts Curry powder 1/4 c Tamarind juice Ingredients for dressing: Preparation: Pound the chillies, salt, shallots, and curry powder well in a mortar and then mix in the peanuts. Remove the yolks from the two eggs and mix the yolks into the chilli paste. Heat 1 cup of the coconut milk. When some oil has surfaced, add the chilli paste, stir to disperse, and cook until fragrant; then, add the remaining coconut milk, fish sauce, sugar and tamarind juice. Ingredients for salad: 1 potato 3 hard-boiled eggs cuts into slices 1 cake firm white bean curd 1 head romaine lettuce 1 cup scalded bean sprouts 5 cucumbers [Or one large Western one. S.C.] 1 onion 2 tomatoes 2 cups cooking oil Preparation: Cut the potato into very thin slices, soak in water, drain well, and then fry in the hot oil until crisp and golden brown. Cut the bean curd into thin slices and fry until crisp. Peel the cucumbers and onion and cut them and the tomatoes into thin slices Arrange the lettuce on a platter, add the cucumbers, bean sprouts, onion, tomatoes, eggs, bean curd, and potato, spoon on the salad dressing and serve right away. Serves two. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp with Tomato Chili Sauce Categories: Thai, Fish/sea Yield: 4 servings Stephen Ceideburg 1 ts Dried mint leaves 1/4 c Chopped green pepper 1 tb Minced parsley 2 tb Finely chopped shallots or 1/2 c Chicken broth -onions 3 tb Catsup 1 tb Finely chopped jalapeno 3 tb Rice wine or cider vinegar -pepper 3 tb Light reduced sodium soy 2 Cloves garlic, minced -sauce 2 ts Olive or vegetable oil 3 tb NutraSweet 'Spoonful' 1 ts Dried basil leaves 1 lb Large cooked deveined shrimp Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence. SAUTE GREEN PEPPER, shallots, jalapeno pepper and garlic in oil until tender in small saucepan. Stir in herbs; cook over medium heat 1 minute. Stir in broth, catsup, vinegar and soy sauce; heat to boiling. REDUCE HEAT and simmer, uncovered, until cooked to thick sauce consistency (about 1 cup). Remove from heat and let stand 2 to 3 minutes; stir in NutraSweet Spoonful. Serve warm with shrimp. NUTRITIONAL INFORMATION Serving Size: 1/4 recipe Calories..........160 Saturated Fat....<1 g Protein..........23 g Cholesterol....193 mg Carbohydrates.....9 g Fiber............<1 g Total Fat.........4 g Sodium.........959 mg DIABETIC FOOD EXCHANGE: 2 1/2 lean meat, 1 vegetable From "The NutriSweet Spoonful Recipe Collection", 1992. Posted by Stephen Ceideburg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Siamese Fried Chicken (Gai Tord) Categories: Thai, Poultry Yield: 2 servings Stephen Ceideburg 2 tb Chopped coriander roots 8 Cloves garlic 6 Chicken pieces 2 tb Peppercorns, freshly ground Oil for deep frying This fragrant, wonderful version of fried chicken serves two to three people, but quantities can be adjusted to serve more. Adapted from Thai Cooking by Jennifer Brennan (Jill Norman and Hobhouse Ltd., 1981). Using a mortar and pestle, grind or pound garlic, pepper corns and coriander roots to a paste. Wash the chicken and pat dry. Rub the paste all over the chicken and let stand to marinate for at least 30 minutes. Heat the oil in a wok to 375 degrees and deep-fry the chicken until golden and tender. Serve hot with rice and Sweet and Hot Chili Sauce. Judith M. Fertig in Flower and Garden, 2-3/93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Aubergines (Yam Makhua Phao) Categories: Thai, Vegetables Yield: 6 servings Stephen Ceideburg 3 tb Fish sauce 4 Aubergines (eggplants) 3 tb Lemon juice 3 Shallots, chopped 4 tb Sugar ----------------------------------GARNISH---------------------------------- 10 Coriander leaves 4 tb Powdered dried shrimp Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas Mark 8) or barbecue them directly over strong heat until the skins are burnt. Toss the aubergines into cold water, then peel and dice. Place the pieces in a serving dish and stir in the chopped shal- lot. Mix the fish sauce, lemon juice and sugar in a pan and bring to the boil. Pour over the aubergines. Serve sprinkled with coriander leaves and powdered shrimp. This dish goes well with meat or fish, but can also be served with Plain Rice (Khao Suoy). From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Hot Chili Sauce Categories: Thai, Condiment, Sauces, Pickles Yield: 1 /4 cup Stephen Ceideburg Juice of 2 Limes 2 sm Fresh Chilies, seeded and 2 tb Rice Vinegar -finely sliced 4 tb To 5 tb Sugar 3 tb Soy Sauce 3 tb Nam Pla (Fish Sauce) Put all ingredients into a saucepan. Mix well, then bring to a boil over high heat. Cook until mixture is reduced by half. Remove from heat. Cover and store in the refrigerator until ready to use. SOURCE: Flower and Garden Magazine Feb/Mar 92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Chuu-Chii (Red Curry) of Coffin Bay Scallops Categories: Thai, Fish/sea Yield: 4 servings Stephen Ceideburg 250 ml Coconut Cream 10 White peppercorns 2 tb To 3 tb Red Curry Paste Mace 1 tb Fish Sauce 1 ts Thai shrimp paste 1/2 tb Palm Sugar 3 To 5 long red dried chillies 24 Coffin Bay Scallops 4 Cloves shallots 125 ml Coconut Milk 1/2 Stalk lemon grass 5 Kaffir Lime Leaves 1 ts Galangal 1 lg Fresh Red Chilli, Julienned 1/2 ts Kaffir Lime Zest 2 tb Coriander Leaves 1 tb Chopped Coriander Root Jasmine Rice 1/2 ts Salt A colleague who recently visited the Darley Street Thai at its new location in Bayswater Road, Kings Cross, described this dish as "exquisite". Though the recipe may seem dauntingly lengthy, most of it is simply a long list of ingredients for red curry paste, which can be made in quantity and stored in a container in the fridge for 3-4 weeks for further use. Frozen kaffir limes can be bought very cheaply in good Asian stores, where the rest of the ingredients listed should also be avail- able. Grate the limes for zest while they are stir frozen. In a mortar and pestle or spice grinder, grind to a powder 10 white peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp paste by zapping it in a microwave oven or putting it on a little piece of foil under the grill. Put the pepper-mace mixture and the shrimp paste in a blender (David recommends a blender but some of us will have to make do with a food processor or the mortar and pestle) and add 3- 5 long red dried chillies, deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt and a little water. Process to a very fine paste. This may take up to 10 minutes. Transfer to a storage jar. In a medium-size pan, boil 250 mL coconut cream over high heat, stirring constantly, until the oil separates out, about 3-5 minutes. (If using canned coconut cream, don't shake the can -use the solid mass of coconut at the top of the can, plus as much of the rest as you need to make up 250mL. If it doesn't separate within 5 minutes, add a tablespoon of oil.) Add 2-3 tablespoons of red curry paste and fry for 5 minutes, stirring, until fra- grant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and fry until colour deepens. Add 24 Coffin Bay scallops (12 if other dishes will be served simultaneously) and 125 mL coconut milk. Check for sweet-sour balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli, julienned, and 2 tablespoons of either coriander or basil leaves. Serve with jasmine rice. From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93. Courtesy Mark Herron. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Garlic Prawns Categories: Thai, Fish/sea Yield: 4 servings Stephen Ceideburg 1 1/2 tb Brown Sugar 8 Cloves Garlic, Crushed 1/2 ts Sugar 2 tb Minced Corriander Root 1 1/4 lb Cleaned Prawns 2 tb Fish Sauce Oil For Frying Spanish garlic prawns are yesterday's fashion, but are still so enjoyable that most of us are prepared to eat them and to hell with friends and colleagues next day. Perhaps the vast quantity of coriander root in this Thai version has magical properties because the after-math doesn't seem to be severe. Prepare a marinade by mixing together 8 crushed cloves of garlic, 2 tablespoons washed and minced coriander root, 2 table- spoons fish sauce, 1.5 tablespoons brown sugar and 1/2 teaspoon pepper. Add 500 g of shelled and cleaned prawns and leave to marinate for 15-30 minutes. Heat 2 tablespoons oil in a frying pan, add the prawns and their marinade and stir-fry for 3-4 minutes or just until the prawns are pink. Stir in the juice of a lemon and serve immediately with rice and sliced tomatoes and cucumber. From an article by Meryl Constance in The Sydney Morning Herald, 7/20/93. Courtesy Mark Herron. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Green Curry Chicken with Basil Categories: Thai, Poultry Yield: 6 servings Stephen Ceideburg Leaves, or fresh citrus 3 cn Unsweetened coconut milk Leaves, washed (do not shake can) 3/4 c Basil leaves (Thai basil or 3 Pieces galangal (Siamese Standard green basil) Ginger) 4 Green serrano chilies, 2 tb Fish sauce (nam pla) Slivered 3 tb Fresh green curry paste 2 c Fresh green peas, OR 2 Whole chicken breasts, 8 sm Thai eggplants Boned, skinned, cut into Chicken stock or water, if 1-in. cubes Needed 8 Dried or fresh kaffir lime Hot cooked rice Contributed to the echo by: Stephen Ceideburg Originally from: San Mateo Times 1/90 The recipe for green curry paste follows. You can make it as hot as you like by altering the amount of peppers used. THAI GREEN CURRY CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with this curry. You may substitute fresh garden peas which satisfies the visual appearance. Allow the coconut milk to stand for one hour or until it separates. Skim about 1 cup thick coconut cream off the top. Put coconut cream, galangal and fish sauce into a wok or saucepan. Cook, stirring over high heat until it becomes thick and oily. Add green curry paste and cook until it becomes aromatic, about 2 minutes. Add chicken; cook over medium heat for about 2 minutes, stirring frequently. Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of the basil, chilies and peas. Bring to a boil, stirring frequently, and simmer 5 minutes. Thin sauce with chicken stock or water. Garnish with remaining basil leaves. Serve hot with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Ham and Chicken Salad Categories: Thai, Poultry, Pork/ham Yield: 4 servings Stephen Ceideburg ---------------------------------DRESSINGS--------------------------------- 1/2 Chinese cabbage, shredded 1 Birdseye chilli, finely 2 Carrots, grated Chopped 1 Capsicum pepper, cut into 2 cl Garlic crushed Thin strips 2 tb Lime (or lemon), juice 2/3 lb Cooked chicken meat, 2 tb Dark soya sauce Shredded 1/2 c Flaked almonds, lightly 3 1/2 oz Ham, finely sliced -Toasted Bring a large pot of water to the boil and have ready a sink full of icey-cold water. Plunge the shredded cabbage into the boiling water for one minute then scoop it out and into the cold water. Drain and dry the cabbage and arrange it and the other vegetables in sections or concentric rings for maximum decorative value on a large serving dish. Fill the centre of the arrangement with chicken and ham. Decorate the dish with bright red chilli "flowers" (optional). Pass the dressing separately. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/22/92. [The chilli "flowers" can be easily made by slitting long, thin, hot chillies lengthwise from near where the stem attaches and then tossing the slit chillies into a bowl of ice water and ice cubes. The "petals" will curl back and make an attractive garnish. Make about eight slits. S.C.] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Melon Salad Categories: Thai, Salads Yield: 4 servings Stephen Ceideburg -brown sugar) 5 lb Melons 3 oz Ground peanuts 2 Or 3 Serrano chiles 1/2 oz Dried shrimp 5 oz Lime juice 1/2 tb Crushed lime leaves * 1 oz Thai fish sauce (nam pla) 3/4 ts Garlic puree 1 1/4 oz Palm or coconut sugar (or Cilantro leaves, for garnish * I assume she means "makrut" or Thai lime leaves. S.C. This recipe, from the City Restaurant and Border Grill in Los Angeles, presents melons in a sweet and savory context. In order to have a contrast of colors and flavors, use portions of several melons. The recipe calls for approximately 2 pounds of prepared melon about half a pound per person. The specialty items may be found in Thai grocery stores. Cut the melons into small dice or thin ribbons. Arrange on a platter. Place the chiles, lime juice, fish sauce, palm sugar, pea- nuts, dried shrimp, crushed lime leaves and garlic puree in a blender; blend until thoroughly mixed. Pour over the salad and garnish with cilantro leaves. PER SERVING: 165 calories, 5 g protein, 21 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 506 mg sodium, 3 g fiber. Sibella Krause writing in the San Francisco Chronicle, 8/7/91. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Peanut Sauce Categories: Thai, Condiment Yield: 1 servings Stephen Ceideburg 1 1/2 tb Hot chili oil 1/2 c Creamy peanut butter 1 1/2 ts Minced fresh cilantro 2 Cloves garlic, minced 1 pn Dried red pepper flakes 3 tb Granulated sugar Fresh vegetables for 1/3 c Soy sauce -dipping * 1/3 c Rice vinegar * such as carrots, broccoli, bell peppers In a small mixing bowl, cream the peanut butter, garlic and sugar until well-blended. Add the soy sauce, vinegar, chili oil, cilantro and red pepper flakes; mix until blended. Chill for 1 to 2 hours or overnight to blend flavors. Serve with an assortment of fresh vegetables for dipping. Makes 1 1/4 cup. From Hall Street Bar & Grill, Beaverton. From the Oregonian FOODday, 1/5/93. Posted by Stephen Ceideburg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Style Gemfish with Beans and Mushrooms Categories: Thai, Fish/sea Yield: 6 servings Stephen Ceideburg 3 Bird's eye chilis 1 1/2 lb Gemfish Capsicum (bell pepper) 4 oz Green beans Spring onions 4 oz Button mushrooms 1 tb Lemon grass 2 tb Fish sauce 4 Cloves garlic 1 tb Sugar 2 ts Pepper 1 tb Flour 1 pn Salt 1 c Peanuts Cut 1 1/2 lb of gemfish into bite sized pieces. Top tail and slice about 4 oz of green beans, and slice 4 oz of button mushrooms. In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T of flour with a little water. For garnishing have ready a cup of crushed peanuts, three birdseye chillies chopped (these are the small fiercely hot chillies), a handful of both fine strips of capsicum and spring onions. Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2 t of pepper and a pinch of salt. In a wok or frypan heat some sesame oil and brown the processed paste over medium heat for a few minutes. Turn up the heat, add beans mushrooms and fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture and stir for a minute or two until the liquid thickens. Serve, sprinkled with above garnish and plain rice. From : Meryl Constance. Sydney Morning Herald. 15 th September 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yam Thua Phu (Spicy Winged Bean Salad) Categories: Thai, Pork/ham, Salads Yield: 2 servings Stephen Ceideburg 2 tb Coarsely ground roasted 1/2 lb Winged beans -peanuts 1/2 c Steamed pork sliced into 2 tb Fish sauce -small pieces [They're in 1 1/2 tb Sugar Julienne slices in the 2 tb Lime juice -photo. S.C.] 1 sm Pan-roasted dried chilli 1/4 c Coconut milk 2 sm Roasted shallots 2 tb Fried sliced shallot 1 sm Roasted garlic bulb Preparation: Immerse the winged beans in boiling water for 3 minutes and then cut into small pieces. Bring the coconut milk to a boil and then remove from heat. Pound the chilli, the roasted shallots, and the garlic well in a mortar; then add the sugar, fish sauce, and lime juice, mix thoroughly and transfer to a bowl. Add the winged beans, pork, boiled coconut milk, fried shallot, and peanut, toss to mix well, and then place on a serving- platter. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: North Thai Tomato-&-Meat Sauce (Nam Prik Ong) Categories: Thai, Condiment, Sauces Yield: 4 servings Stephen Ceideburg -or 1/2 tsp. shrimp paste 1/4 lb Pork tenderloin * 1 ts Minced fresh lemon grass ** 2 ts Vegetable oil 1 lb Ripe plum tomatoes, chopped 1 tb Minced garlic (3 cloves) -or: *** 1 lg Shallot, minced 1/2 c Defatted chicken stock or 2 Serrano chilies, with seeds, -water -chopped 1 tb Fish sauce 1 ts Tiny dried shrimp, minced, 1 ts Sugar * trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried, soaked in warm water for 30 minutes, drained and minced *** 1 28-oz. can plum (Italian-style) tomatoes, drained and chopped Not unlike a That version of spaghetti sauce, this is from the regional cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows. Place pork in a food processor and using an on/off motion, process until it is ground. Alternatively, chop pork with a sharp knife. Set aside. In a heavy, medium-sized saucepan, heat oil over medium high heat. Add garlic and stir-fry for 1 to 2 minutes, or until browned. Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds. Add the pork and stir-fry for about 1 minute, or until browned. Add tomatoes, stock or water, fish sauce and sugar and increase the heat to high. Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened. Serve with sticky rice. Serves 4 as a main dish or 6 in combination with other dishes. 64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G CARBOHYDRATE; 127 MG SODIUM; 15 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Style Gemfish, with Beans & Mushrooms Categories: Thai, Fish/sea Yield: 6 servings Stephen Ceideburg 3 Bird's eye chilis 1 1/2 lb Gemfish Capsicum (bell pepper) 4 oz Green beans Spring onions 4 oz Button mushrooms 1 tb Lemon grass 2 tb Fish sauce 4 Cloves garlic 1 tb Sugar 2 ts Pepper 1 tb Flour 1 pn Salt 1 c Peanuts Cut 1 1/2 lb of gemfish into bite sized pieces. Top tail and slice about 4 oz of green beans, and slice 4 oz of button mushrooms. In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T of flour with a little water. For garnishing have ready a cup of crushed peanuts, three birdseye chillies chopped (these are the small fiercely hot chillies), a handful of both fine strips of capsicum and spring onions. Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2 t of pepper and a pinch of salt. In a wok or frypan heat some sesame oil and brown the processed paste over medium heat for a few minutes. Turn up the heat, add beans mushrooms and fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture and stir for a minute or two until the liquid thickens. Serve, sprinkled with above garnish and plain rice. From : Meryl Constance. Sydney Morning Herald. 15 th September 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Yam Yai Siamese Princess Salad "I Love Thai Food" Categories: Salads, Poultry, Pork/ham, Meats, Thai Yield: 6 servings ------------------------------MEAT INGREDIENTS------------------------------ 1/4 lb Chicken breasts, boneless - deveined & 1/4 lb Pork; diced lean -rinsed in cold water 1/4 lb Shrimp, small; peeled 2 Sausages, Chinese; cooked -------------------------------SALAD DRESSING------------------------------- 4 Limes; peeled 1/2 bn Cilantro 1 c Vinegar, white 3 Chilies, Serrano 4 tb Nam Pla (fish sauce) 3 Garlic, Thai pickled 1 ts Salt 1 ts Oil, Olive (optional) 4 tb Sugar, brown In a large pot add all of the meat ingredients and bring it to a boil. Boil for about 20 minutes or until the pork is thoroughly cooked. Drain the water and set the meats aside. Place all of the salad dressing ingredients into a food processor or blender. Blend until ingredients become liquid. Using your choice of salad greens, place the cooked meats on top of the greens and top with the salad dressing. source: "I love Thai food" by Victor Sodsook, published by Spice Market Studio, printed in Bangkok, Thailand, ISBN 0-9625181-07, 1989. Victor Sodsook owns the "Siamese Princess" restaurant in Los Angeles, CA. typed by Dorothy Hair, 7/10/94 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Pork Satay Categories: Thai, Meats Yield: 1 servings 1 tb Curry powder - 1/4-inch-thick strips 1 ts Turmeric 24 8-in bamboo skewers 1 tb Palm sugar or brown sugar - soaked in water for 1 hour 2 tb Fish sauce (nam pla) 1/2 c Thick coconut cream 2 tb Lime juice -(recipe follows) 1 tb Vegetable oil -----coconut milk and cream- 1 lb Boneless pork loin 1 cn Unsweetened coconut milk - cut into 3" long x 1" wide COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil. Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers, TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk int ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir Fried Green Beans with Pork and Chilies Categories: Vegetables, Thai Yield: 1 servings -(Moo Pad Prik Sai Tua Fak -Yao) 1 1/4 lb. green beans 12-16 garlic cloves 6-9 fresh hot green or red chilies (use 2, seeded) 5 tbsp. vegetable oil 10 oz. lean pork, ground 1/2 tsp. paprika 1 tsp. dark brown sugar 3 tbsp. fish sauce Wash and trim the beans. Cut them crosswise into 1/4 - 1/3 inch rounds. Peel the garlic and chop it finely. Cut the chilies crosswise into very thin slices. Put the oil in a wok and set it over a medium-high heat. When the oil is hot, put in the garlic and green chilies. Stir and fry until the garlic turns golden, then add the pork. Stir and fry, breaking up any lumps, until the pork has lost its raw look. Put in the beans, paprika, sugar, fish sauce, and 1 1/4 cups water. Stir and cook on a medium-high heat for about 8-10 minutes, or until the beans are tender and most of the water has been absorbed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Cucumber Salad Categories: Salads, Thai Yield: 4 servings 2 tb Vegetable oil -use green onion) 2 tb Shelled peanuts 2 ts Finely chopped lime peel 1 lg Cucumber, peeled 1 1/2 tb Lime juice 1 Fresh small red chile (you 2 ts Fish sauce (or just use a -can omit the chile; I did -little salt) -when I made this for you) 1 ts Brown sugar 1 Shallot, finely chopped (or 1 cn Tiny salad shrimp Brown peanuts at high heat in a wok with the oil (or brown in microwave, one minute at a time). Chop them up. Peel cucumber and remove seeds. Grate one half of the cucumber with a cheese grater, and slice the other half in very thin slices (or grate the whole thing, or slice the whole thing, depending on which you like best) Mix everything together and serve. Be sure to put the peanuts on just before you serve it or they will get soggy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp In Yellow Sauce Categories: Fish/sea, Thai Yield: 4 servings 2 Fresh red chiles, seeded, 14 16 raw large shrimp, peeled, -chopped -deveined 1 Red onion, chopped 8 Thai basil leaves 1 Thick stalk lemon grass, 2 ts Lime juice -chopped 1 ts Fish sauce 1 Inch piece of galangal, 1 Green onion, including some -chopped (substitute -green top, cut into thin -ginger) -strips 1/2 c Water Fresh coriander 1 c Coconut milk Using a small food processor, mix to a paste chiles, red onion, lemon grass, and galangal. Transfer to a wok and heat, stirring, 2-3 minutes, then stir in water and bring to a boil. Reduce heat and simmer 3-4 minutes until most of the water has evaporated. Stir in coconut milk and shrimp and simmer, stirring occasionally, about 4 minutes until shrimp are just firm and pink. Stir in basil leaves, lime juice, and fish sauce. Sprinkle green onion over shrimp. Serve sprinkled liberally with fresh coriander. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Pork With Basil Categories: Pork/ham, Thai, Spices/etc. Yield: 4 servings 1 lb Pork tenderloin, trimmed of 2 Cloves garlic -all fat and sinew 2 3 hot red or green chiles, 1 bn Basil (2 cups leaves) -thinly sliced -(Theirs has minty clove 2 ts Fish sauce -flavour) 2 ts Soy sauce 4 Scallions 1 ts Sugar 3 tb Peanut oil 1/4 c Chicken stock or water Thinly slice the pork across the grain. Wash, dry and stem the basil. Mince the white part of the scallion. Cut the green part into 1 inch pieces. Heat the wok over a high flame. Swirl in the oil and heat almost to smoking. Add the garlic, chilies and white part of scallions and cook for 10 seconds. Add the pork and stir fry for 1 minute. Add the fish sauce, soy sauce, sugar, stock and green part of scallions and bring mixture to a boil. Stir in the basil and cook for 20 seconds or until the leaves are wilted and the pork is cooked. The dish is supposed to be soupy. Serve at once with rice or noodles. Fragrant dish - noe of the glories of Thai street food. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Burgers With Mint Cucumber Relish Categories: Ground beef, Thai, Pickles Yield: 4 servings ----------------------------------BURGERS---------------------------------- 1 lb Lean ground beef 1 ts Brown sugar 1 tb Lemon grass, finely chopped 1/2 ts Grated lime peel 1/4 c Fresh chopped cilantro 1/2 ts Hot Oriental chili paste 2 ts Thai fish sauce or soy 1/2 ts Salt -sauce 1/2 c Fresh breadcrumbs -----------------------------------RELISH----------------------------------- 1/2 English cucumber (or -sauce -regular), chopped 1 tb Rice vinegar 1/4 c Chopped fresh mint 1 tb Sugar (use much less, use 1 tb Thai fish sauce or soy -none actually) Combine burger stuff, shape into 4-6 burgers. Drain chopped cucumber; mix in remaining ingredients; reserve. Just before serving, heat grill and brush with oil. Cook burgers and 4 minutes per side, turning once. Makes 4-6 servings. (If lemon grass is very dry, soak 20 minutes before using. If you cannot find lemon grass, use 1 tsp. grated lemon peel.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Capelli D'angelo With Thai Chicken Categories: Poultry, Thai, Pasta Yield: 6 servings 1 tb Vegetable oil 1 ts Ground ginger 1 lb Boneless, skinless chicken 1 Green onions, sliced -breasts, cubed 2 Cloves garlic, minced 1 cn Chicken broth (10 oz.) 1/2 Red pepper, cut into 2 tb Liquid honey -julienne strips 1 tb Soy sauce 1 pk (375 g) Catelli Capelli 1/4 c Peanut butter -d'Angelo 1 tb Corn starch In skillet, heat oil; saute chicken until golden. Remove chicken; set aside and keep warm. In clean skillet, combine broth, honey, and soy sauce; whisk in peanut butter, corn starch and ginger. Add green onions and garlic; cook stirring constantly, over low heat until blended and smooth. Add red pepper and reserved chicken; cook and stir until just bubbly and thickened. Cook Capelli d'Angelo according to package directions. Spoon chicken mixture over Capelli d'Angelo and serve topped with parsley. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Laab Nuea (Ground Beef Salad) Categories: Thai, Beef, Salads Yield: 4 servings 1 lb Ground beef - chopped 1/4 c Lime juice 2 tb Cilantro leaves, chopped 2 tb Fish sauce (nam pla) ** 2 tb Ground roasted sticky rice** 1/2 ts Galangal powder(kha pon) ** 1 ts Thai red chili pepper, 6 Shallots, thinly sliced - ground (prik khee no pon) 2 tb Scallion (spring onion), 15 Mint leaves Description: The blend of fresh herbs and lime juice makes this salad very refreshing. This laab recipe was taken to Bangkok by the people of the Northeast and is one of the favorite dishes of Thailand. Other meats such as chicken or pork can also be used. Directions: Combine the ground beef with the lime juice, fish sauce, galangal powder and shallots. Heat a skillet and cook the ground beef mixture on medium-high heat for 5 minutes or until the beef is cooked. Remove the skillet from the heat and add the chopped green onion and cilantro and the ground roasted rice. Mix thoroughly so that everything is well combined. Remove to a serving plate, spoon the ground pepper on the side of the plate if desired, and garnish with the mint leaves. Serve with an accompaniment of raw vegetables, such as long string beans or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil leaves, and swamp cabbage or spinach. ** TERMS Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet and cooking until it is golden brown. Add a tablespoon of water to the pan at occasional intervals. Grind in a mortar with a pestle if ground roasted sticky rice is needed. Galangal (kha): A relative of the ginger root, galangal is pale yellow and has a unique, delicate flavor. Fresh young ginger root, but not dried ginger, is an adequate substitute, but does not properly replace the unique flavor. Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai cooking, this is made from fermented small fish or shrimp. THe fish are salted and fermented in jars and then the liquid is collected. It adds salt to many dishes and is essential for authentic Thai flavors--and is available from Asian food stores. Typed from: "Thailand, the Beautiful Cookbook.", ISBN 0-00-255029-6. A large coffee table pictorial book, full of lovely pictures, descriptions, information and recipes. Typed by Dale/Gail Shipp, Columbia Md. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Fried Rice With Nam Prik Sauce Categories: Thai, Rice/grains, Fish/sea Yield: 1 servings 2 tb Peanut oil 1 tb Fish sauce 1 md Onion, minced 2 Eggs 2 Cloves garlic, minced 3 Green onions, sliced 3 c Cooked white rice -lime wedges 8 oz White crab meat Heat oil in a wok, add the onion and garlic, and stir fry for a minute on high heat. Add the rice, crabmeat, and fish sauce and heat. Push the rice mixture to the side. Add the eggs to the center and while stirring continuously, cook until the eggs are half done and then stir the rice into the eggs. Add the green onions just before removing from the heat. The cooking is a 5 minute process. Squeeze fresh lime over the finished product and add Nam Prik sauce as necessary to individual plates. Serves 4 to 6 Heat scale: Varies according to Nam Prik sauce added Source: December 1993 Chile Pepper Magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fried Tofu with Vegetables Categories: Thai, Vegetables Yield: 4 servings 3 tb Tamari 3/4 c Cauliflower, chopped 1 ts Brown rice syrup 3/4 c Broccoli, chopped 1/4 ts Black pepper 1/4 c Mushrooms, sliced 2 tb Vegetable oil 1/4 c Sugar peas 2 sm Onions, sliced 1/4 c Bean sprouts 2 ea Garlic cloves, minced 1 c Firm tofu, cubed 1/4 c Carrots, chopped Jasmine rice 1/4 c Bell peppers, chopped Mix tamari, syrup & pepper & set aside. In a wok, heat oil over high heat for 1 minute. Stir-fry onions & garlic for 2 minutes. Add carrots, bell pepper & cauliflower. Stir-fry for 1 to 2 minutes. Add a little water if necessary to prevent sticking. Add broccoli & mushrooms & stir-fry for 1 minute. Add peas, sprouts & tofu & stir-fry for 1 minute. Stir in tamari mixture. Reduce heat to medium & cook for another 2 minutes. The vegetables should be tender crisp. Serve hot, over rice. "Vegetarian Gourmet" Spring, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Green Chicken Curry Categories: Thai, Poultry Yield: 4 servings 400 ml Coconut Milk 1/2 ts Green Chilli, Seeds 100 g Bamboo Shoots, Sliced -removed,chopped Finely 70 g Thai Green Curry Paste 200 ea Kaffir Lime Leaves 1 tb Fish Sauce 200 ml Water 200 g Chicken Thigh Fillets 1 tb Fresh Basil Chopped Finely 1/2 ts Palm sugar (sliced) ----------------------------------TO SERVE---------------------------------- Basil Leaves Red Chilli Slices Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream. Add Chicken Fillets and cook over Moderate heat, stirring frequently until the chicken changes colour. Add the remaining coconut cream and sufficient water to cover the chicken. Add Lime Leaves and Bamboo Shoots. Bring to the boil (stirring), reduce heat & simmer until the chicken is tender. Stir in the fish sauce, sugar, green chilli and basil. Simmer for a further 5 minutes. TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh Basil & Chilli slices. From: Australian Vogue Wine & Food Cookbook 94/95 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Beef Salad Categories: Thai, Beef, Salads Yield: 4 servings 4 120 g slices beef fillet ----------------------------------MARINADE---------------------------------- 100 ml White vinegar 3 ts Nam Pla (Thai fish sauce) 45 g Sugar 120 g Chinese cillie paste (Tau 2 Cloves garlic, chopped -Pan) -finely ----------------------------------DRESSING---------------------------------- 1 c Fresh lime juice 60 g Shallots, chopped finely 1/2 c Nam Pla 1 Clove garlic, chopped 2 ts Light soy sauce -finely 60 g Fresh coriander, chopped 1 Green chilli, deseeded and -finely -chopped fine ----------------------------------TO SERVE---------------------------------- 2 sm Heads cos lettuce 1 sm Ripe pawpaw, peeled & sliced 1 lg Cucumber -into 5 cm long sticks 250 g White cabbage, shredded Fresh coriander leaves -coarsely To cook the beef: grill the beef until med rare and set aside. To make the marinade and marinate the cooked beef: mix the vinegar, sugar, galic, Nam Pla, and chillie paste together. Slice the meat thinly pour over the marinade and marinate for 15 mins. To make the dressing: combine all the dressing ingredients and set aside. To serve: arrange the lettuce leaves on each plate. Trim the ends from the cucumber and cut in half crosswise. Slice lengwise into thin strips. Place a small amount of cabbage on the cucumber strips, and roll up. Repeat with the pawpaw, rolling the pawpaw sticks in cucumber strips. Place the clicd marinated beef on top of the lettuce. Surround each serve with 3 cabbage and pawpaw rolls. Spoon the dressing over the beef, lettuce and the rolls. Top the beef with a generous serving of the coridander leaves. By Grand Hyatt Erawan Bankok From: Australian Vogue Wine and Food Cookbook 94/95 Typed by Joell Abbott 8/94. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: COLD YOGURT GAZPACHO Categories: Soups/stews, Vegetarian Yield: 8 servings 3 Medium cucumbers 3 Cloves garlic; minced 6 c Yogurt 1 tb Finely chopped mint 2 tb White vinegar 1 1/2 ts Finely chopped dill 1 tb Olive oil Salt Peel cucumbers and slice lengthwise into halves. Scoop out seeds from each half with spoon. Coarsely grate cucumbers to measure about 3 cups. Place yogurt in deep bowl and whisk or stir until completely smooth. Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill. Season to taste with salt. Refrigerate soup 2 hours or until thoroughly chilled. Place ice cube in each serving, if desired. Makes 2 to 2 1/2 quarts (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: CURRIED COLD ASPARAGUS SOUP Categories: Soups/stews Yield: 4 servings 1 lb Asparagus 3 Egg yolks 5 c Chicken broth 1 ts Curry powder (or more) Salt 3/4 c Whipping cream 1/4 c Unsalted butter 1 ds Lemon juice 1/4 c Flour Freshly ground pepper Snap off woody ends from asparagus stalks. Clean stalks with vegetable peeler, cut off tips and reserve. Combine chicken broth and asparagus stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40 to 45 minutes. Drop asparagus tips into boiling, lightly salted water and cook 3 to 5 minutes or until tender. Drain and reserve. Puree broth and asparagus stalk mixture in blender. Melt butter in heavy saucepan, add flour and cook, stirring, 2 minutes without browning. Add puree all at once and bring soup to boil. Cook over low heat until thickened and mixture lightly coats spoon. Stir small amount of soup into egg yolks. Add egg mixture to soup. Stir in curry powder, cream and lemon juice. Season to taste with salt and pepper. Stir in asparagus tips. Serve chilled. Makes 4 to 6 servings (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Acorn Squash and Apple Soup Categories: Soups/stews, Low-cal Yield: 4 servings 2 Med. acorn squash (1 lb ea)* 1/2 ts Salt 3 c Degreased chicken stock ** 1 tb Fresh lemon juice 2 Tart green apples *** Freshly ground white pepper 1/2 c Chopped onion Plain non- or low-fat yogurt 1 c Unsweetened apple juice Snipped fresh chives 2 ts Grated peeled fresh ginger OR shredded fresh basil Notes: * Squash should be halved and seeded. ** Unsalted canned chicken broth may be used instead of stock. *** Green apples should be cored, peeled and chopped (about 2 cups) Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop pulp from shells. Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan. Cover and cook over low heat 10 minutes. Add squash pulp, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Puree soup in batches in processor or blender. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently. Add lemon juice. Season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt and chives. Source: Richard Sax and Marie Simmons in "Bon Appetit", October 1988. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: CONSOMME MADRILENE Categories: Soups/stews Yield: 8 servings 6 Large tomatoes 8 c Rich chicken stock 2 Green bell peppers * Salt, pepper 1 Leek;trimmed,cut in chunks 1 Sm bunch chives; chopped 4 Egg whites; lightly beaten 2 oz Chopped pimiento *Note: Green bell peppers should be cored, seeded and quartered. Peel, core and dice 4 tomatoes. Place in large saucepan and add green peppers, leek and egg whites, mixing well. Add chicken stock and season to taste with salt and pepper. Place over medium low heat and slowly bring to boil. Boil 5 to 10 minutes. Strain through sieve or strainer lined with linen towel or cheesecloth. Discard vegetables and refrigerateyy consomme until serving time. Just before serving, peel, core and seed remaining 2 tomatoes and dice fine. Mix with chives and pimiento and place 1 or 2 tablespoons of mixture in bottom of each soup bowl. Pour chilled consomme over vegetables and serve at once. Consomme should be thick and syrupy but not set. Created by: Udo Nechutnys, Miramonte Restaurant & County Inn, Napa Valley (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: RED PEPPER SOUP Categories: Soups/stews Yield: 10 servings 1 c Unsalted butter 6 c Buttermilk 2 tb Oil White pepper 4 c Chopped leeks Chives or lemon slices 6 Large red bell peppers * Caviar (optional) 3 c Chicken broth 10 Green bell peppers ** Salt *Note: Large red bell peppers should be seeded and sliced. ** Green bell peppers should be hollowed out, or any combination of red, green, yellow and purple bell peppers may be used. Melt butter with oil in large saucepan. Add leeks and red peppers. Reduce heat and cook, covered, 20 minutes or until vegetables are soft. Check occasionally to prevent scorching. Add chicken broth and salt to taste. Simmer, partially covered, 30 minutes, or until vegetables are very soft. Blend in food processor or blender until smooth. Strain into bowl. Stir in buttermilk and white pepper to taste. Garnish with chives or thin lemon slice, with small scoop of caviar centered on each slice, if desired. For single servings, present in pepper shells. Makes 10 to 12 servings Created by: Rudi Gernreich (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: PECAN SOUP Categories: Soups/stews, Low-cal Yield: 4 servings 6 oz Pecans 1 lg Garlic clove 4 c Chicken stock Salt & freshly ground pepper 1/2 c Heavy cream This is a wonderful fall soup, and only 200 calories per serving. PREHEAT OVEN TO 350F. ON a baking sheet, toast the pecans for 10-to-15 minutes, checking from time to time to prevent burning. Toss occasionally. In a food processor, place the pecans, garlic and about 1/2 cup of the stock. Turn the processor on and, with the motor running, add stock until you have a creamy consistency. (The mixture will absorb the stock.) Pass the pecan-stock mixture through a sieve into a saucepan and bring to a boil. Add the cream, season to taste with salt and pepper and serve. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: PETER'S CREAM OF PUMPKIN SOUP Categories: Soups/stews, Low-fat, Low-cal Yield: 4 servings 1 ts Safflower oil 1/2 ts -Dried thyme 1 lb Pumpkin, fresh 1/2 Bay leaf -cut in chunks, 5 c Chicken broth -=OR=- Canned Pumpkin 1 1/2 tb Low-fat white cheese 1 Yellow onion -Such as cottage cheese, - peeled and chopped - farmer's cheese, 1 sm Garlic clove - cream cheese or ricotta - peeled and crushed 1 tb Non-fat powdered milk 2 Celery stalks; chopped 1/2 c Parsley, chervil and chives 1 Stalk fresh thyme; -=OR=- - (minced) This Thanksgiving soup has but 65 calories per serving. IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf. Reduce the heat, cover, and let cook gently for 8 minutes. Stir occasionally to keep the vegetables from browning. Add the broth and the pumpkin, if using canned; bring to a boil, reduce heat, and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a fine strainer back into saucepan and return to boil. If it seems too thick, thin with a little hot broth or water. (Can be made to this point up to 2 days in advance and refrigerated, loosely covered.) Before serving, reheat soup to boiling. Pour back into the blender and add the cottage cheese and powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each. Serve immediately. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: POTATO-BARLEY SOUP Categories: Soups/stews Yield: 6 servings 1 lg Onion; diced 2 Carrots; diced 2 Celery stalks; diced 2 lg Idaho potatoes 4 Garlic cloves; minced - peeled and diced 1/4 c Vegetable oil 1/4 ts Pepper 3 qt Beef or chicken stock Salt to taste 1/2 c Pearl barley; rinsed SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and add salt and pepper as needed. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: SAUERKRAUT SOUP Categories: Soups/stews Yield: 6 servings 1 lb Sauerkraut 1/2 ts Caraway seeds 6 c Beef stock Salt 2 lg Onions; chopped 2 Potatoes; peeled 3 sl Bacon - grated and soaked 1 ts Paprika 1/4 lb Lean, diced ham 1 tb Tomato paste 2 Beef frankfurters; sliced SIMMER SAUERKRAUT WITH 3 CUPS of stock for 30 minutes. Saute onions with bacon until golden. Add paprika, remaining stock, tomato paste, caraway seeds and salt to taste. Add sauerkraut, stock and drained potatoes, and simmer for 30 minutes. Add more stock if necessary to make 6 cups. Add the meats and cook long enough to heat through (about 10 minutes). PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: TURKEY-TOMATO SOUP Categories: Soups/stews, Poultry Yield: 6 servings 1 md Onion; minced 2 lb Tomatoes 2 tb Butter - peeled, seeded, finely 1 Bay leaf - chopped (including juice) 1/2 ts Minced thyme Salt and pepper 1 qt Chicken or turkey stock 2 c Shredded cooked turkey SAUTE ONION IN BUTTER until softened. Add the bay leaf, thyme, stock, tomatoes and salt and pepper to taste. Simmer 20 minutes. Add turkey and simmer 5-to-10 minutes. Remove bay leaf and serve, garnished with additional minced thyme if desired. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: BARLEY-BUTTERMILK SOUP Categories: Soups/stews, Vegetarian Yield: 4 servings 1/2 c Barley 2 tb Finely chopped dill; -=OR=- 1 qt Water 1/2 ts -Dried Dill Salt 1 tb Finely chopped cilantro 1/4 c Finely diced red onion 1 tb Snipped chives 3 c Buttermilk Freshly ground pepper 1/2 ts Turmeric 1 ds Paprika or herb blossoms 1/4 c Finely chopped parsley -(if available, for garnish) RINSE THE BARLEY and put it in a pot with the water and salt to taste. Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes. Drain the barley. (The liquid can be reserved to use in another soup.) Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk. Stir in the turmeric and herbs and season to taste with additional salt. Cover and refrigerate until chilled. Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals. Makes 1 Quart DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: CHESTNUT-AND-LENTIL SOUP Categories: Soups/stews, Vegetarian Yield: 6 servings 1 lb Chestnuts 1 Celery stalk Light oil - cut into small squares 1 c French green lentils 1/2 sm Onion; finely diced -=OR=- Brown Lentils 1 lg Garlic clove 2 qt Water - peeled and finely chopped 1 md Carrot 1 Bay leaf - diced into 1/2 ts Salt; or to taste - small, even squares 5 Parsley sprigs -----------------------------FINISHING THE SOUP----------------------------- 3 tb Light olive oil -Lentils (from above) -Chestnuts (from above) Water, stock or cream 1 1/2 ts Chopped fresh marjoram -OR- -(as needed) 1/2 ts -Dried Marjoram Salt 1/4 ts Fennel seeds, crushed Freshly milled black pepper - (or ground) Extra-virgin olive oil Fresh thyme sprigs; -=OR=- Finely chopped parsley 1 pn -(generous) dried Thyme Small croutons, fried 1/2 c Dry white wine -(in butter or oil) 1 tb Tomato paste -(optional) PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them. Place chestnuts on baking sheet. Bake until skins have opened and meat is tender, about 20 minutes. When cool enough to handle, peel and dice them into small pieces. Set aside. Rinse lentils and combine them in soup pot with the water. Bring to boil. Cook a few minutes at gentle boil, removing foam that forms on surface. Add carrot, celery, onion, garlic, bay leaf, salt and parsley. Lower heat and simmer until lentils are tender, about 35 minutes. When done, remove parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary. Puree half the lentils until smooth, then recombine them with the rest. FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs. Cook over medium heat, stirring frequently, for several minutes. Add wine and tomato paste. Stir to dissolve tomato paste and cook a few minutes to reduce wine. Stir in lentil mixture and simmer gently 20 minutes. If soup is too thick, thin it with a little water, stock or cream until of right consistency. Taste for salt and season with pepper. Serve with spoonful of olive oil swirled into each bowl. Sprinkle with parsley and croutons, if desired. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK --- =========================================================================== BBS: COLOSSUS Date: 11-19-92 (14:39) Number: 1945 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Madison 8 Conf: (125) COOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: PINTO BEAN SOUP W/ MINT & PINE NUTS Categories: Soups/stews, Vegetarian Yield: 6 servings 2 c Pinto or Anasazi beans 1 c Half and half - soaked overnight 2 tb Chopped cilantro 1 tb Sunflower or light olive oil 2 tb Chopped parsley 1 sm Onion; finely minced 2 tb Chives, minced; -=OR=- 1 ts New Mexican red chile 4 -Scallions; finely sliced 10 c Water 2 tb Pine nuts Salt - toasted in a dry pan SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse them. Warm the oil in the soup pot, add the onion and chile and briefly cook together. Next add the beans, 10 cups of water and bring to a boil. Simmer until beans are tender, about 45 minutes for new beans, longer for older beans. Season to taste with salt, then continue cooking until they are completely soft. Puree half the beans and cooking liquid at a time in the blender until smooth. Return the puree to the pot. Add the cream and reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving some of the chives. Ladle the soup into bowls and garnish with the remaining chives and the pine nuts. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: POTATO-SORREL SOUP Categories: Soups/stews, Vegetarian Yield: 6 servings 4 tb Butter 1/2 ts Salt (to taste) 7 c Water 1 1/2 lb Red potatoes; quartered 3 md Leeks; the white parts only - lengthwise & thinly sliced - chopped or cut Freshly ground pepper - into 1/4-inch rounds Creme fraiche 6 c Loosely packed sorrel leaves 1 tb Chives -the stems removed and - thinly sliced or snipped - leaves roughly chopped This is a rather rustic soup. For a more refined version, pass it through a food mill before serving. MELT THE BUTTER IN A SOUP POT and add 1/2 cup water. Add the leeks, sorrel and salt, then cook gently, covered, for 5 minutes over medium-low heat. Add the potatoes and cook another 10 minutes, stirring occasionally, then pour in the rest of the water and gradually bring the soup to a boil. Lower the heat and simmer until the potatoes are tender, about 30 minutes. Once the potatoes are soft, help break them down by pressing them against the side of the pan, making the soup as rough or smooth as you like. Or, if you prefer, pass the soup through a food mill. Taste the soup for salt and add more, if necessary. Serve with freshly ground pepper, a spoonful of creme fraiche swirled in and a delicate sprinkling of chives over the top. If you've got garden chives and they're in bloom, separate the individual flowers at the base and sprinkle on a few along with the green stems. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: QUICK BLACK BEAN SOUP Categories: Soups/stews, Vegetarian Yield: 6 servings 1 1/2 c Dry black beans 1/2 Chipotle chile; minced -OR- - rinsed and soaked 1 tb -Smoked Chile Salsa - 6 hrs or overnight 16 oz Canned peeled tomatoes 1 sm Onion; diced - chopped, juice reserved 1 Garlic clove; finely chopped 1/2 bn Cilantro ---------------------------------GARNISHES--------------------------------- Sour cream Chile pequins; -=OR=- other Grated muenster cheese -Small dried Red Chiles -=OR=- Monterey Jack cheese DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a couple of inches. Bring to a boil and skim off the foam that rises to the surface; then add the onions and the garlic. Lower the heat and cook until the onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt. Simmer until the beans are tender, an hour or so. Occasionally give them a stir while they're cooking. When done, taste for salt, stir in the remaining cilantro and garnish as desired. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: TOMATO, FENNEL AND POTATO STEW Categories: Soups/stews, Vegetarian Yield: 6 servings 1 1/2 lb Potatoes - cut into wedges 1/2" thick - red or yellow-fleshed 2 Garlic cloves; minced 2 Fennel bulbs 1 ts Herbes de Provence 1 lb Ripe tomatoes; peeled 3 pn Saffron threads -and seeded, juice reserved 1 lg Strip orange zest (2" long) -=OR=- 2 Bay leaves 2 c -whole canned tomatoes 1 c Dry white wine Salt 2 tb Chopped parsley 4 tb Virgin olive oil 12 Nicoise olives, pitted; -OR- 1 lg Leek; white part only, - Gaeta or oil-cured - finely diced - Black olives, pitted 1 lg Yellow onion PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large, into 6ths. Trim the fennel, remove the outer leaves if they're scarred, and cut into wedges 1/2-inch thick or a little wider. Leave some of the core so that the pieces stay intact. Cut the tomatoes into large, neat pieces. Bring a pot of water to a boil, add salt to taste and the potatoes, and boil for 5 minutes. Remove the potatoes, but save the water. While the potatoes are cooking, warm the olive oil in a wide pan. When hot, add the leek, onion, garlic, herbs, a little salt, saffron, orange zest and bay leaves. Cook slowly over medium heat until the onions have begun to soften, after 6 or 7 minutes, then add the wine. Let it reduce by approximately half, then add the tomatoes and their juice, the potatoes, fennel, half the parsley and the olives. Pour in enough of the reserved potato water to cover, bring to a boil and lower the heat. At this point, you can set the stew aside and finish it later, either in the oven or on top of the stove. If cooking on top of the stove, cover the pan and cook slowly until the vegetables are tender, about 35 minutes. If cooking in the oven, preheat it to 375F, cover loosely and bake for about 1 hour, or until done. Remove bay leaves. Garnish with the remaining parsley and serve with a bowl of garlic mayonnaise. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: WINTER VEGETABLE STOCK Categories: Soups/stews, Vegetarian, Vegetables Yield: 6 servings 2 tb Butter or olive oil 6 Thyme sprigs; -=OR=- 1 Onion 1/4 ts -Dried thyme - diced into 1/2-in squares 2 Bay leaves 1 c Leek greens; roughly chopped 2 Handfuls borage leaves 2 md Carrots; peeled and diced -=OR=- Chard leaves, lettuce 4 Outer stalks of celery; plus - or nettles Celery leaves; diced 3 Sage leaves 1 c Cubed winter squash 10 Parsley sprigs -=OR=- Squash Seeds & Skins - roughly chopped 1 c Chard stems 4 Garlic cloves - cut into 1-in lengths - peeled and chopped 1 md Potato; diced, -=OR=- 1 ts Salt 1 c -Thick Potato Parings 2 ts Nutritional yeast (optional) 1/2 Celery root; scrubbed, diced 8 1/2 c Cold water 1/4 c Lentils; rinsed HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Taste and season with more salt, if needed. Makes 4 to 6 Cups DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: ORANGE MANGO SOUP Categories: Soups/stews, Fruits Yield: 4 servings 1 lg Navel orange 3 ts Honey; or to taste 3 lg Very ripe mangoes Fresh lemon juice 1 1/2 c Buttermilk - if necessary 1 1/2 c Fresh orange juice 8 sm Fresh mint leaves REMOVE THE ZEST from the orange with a zester or grater and set it aside. Cut a flat bottom on the orange, then remove all the peel and white pith from the orange with a small, sharp knife. Cut the orange into 1/4-inch slices and refrigerate until serving time. Peel the mangoes and remove the pits. Puree the flesh with the orange zest in a food processor with the metal blade or in a blender until smooth. Strain through a fine mesh strainer into a 1 1/2-quart refrigerator container. Stir in the buttermilk, orange juice and honey to taste. The soup should be the consistency of whipping cream. If it is too thick, add more buttermilk. Chill thoroughly up to 2 days before serving. Just before serving, add lemon juice and more honey, if necessary. Pour into chilled dishes. Float an orange slice on top and garnish with a mint leaf. Makes 4 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: QUICK CHICKEN STOCK Categories: Soups/stews, Poultry Yield: 4 servings 5 lb Chicken bones and backs 8 Parsley sprigs 2 md Onions; peeled 1 Bay leaf 1 lg Leek 2 Whole cloves 1 lg Carrot 1 ts Dried thyme 2 md Celery stalks COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover. Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary. Remove and discard the large bones. Pour the stock through a large strainer lined with a double thickness of cheesecloth. Refrigerate the stock until the fat solidifies, then remove and discard fat. Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze. Makes 4 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: SPRING GREEN POTATO SOUP Categories: Soups/stews, Vegetables Yield: 8 servings 1 tb Safflower oil -=OR=- Canned Broth 1 lg Onion; minced -(preferably low-sodium) 1 lg Russet potato; peeled, 1 ts Dried dillweed - cut into 1-in cubes 1/8 ts Cayenne pepper 1 lg Sweet potato; peeled, 1 c Frozen peas - cut into 1-in cubes 1 c Packed sliced Romaine leaves 6 c Chicken stock Salt to taste This isn't made with green potatoes, but is rather made green by the addition of peas and lettuce. HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat. When hot, add onion. Cook until softened, about 4 minutes, stirring often. Add all potatoes and cook 1 minute, stirring constantly. Add 4 cups stock or broth, dillweed and cayenne. Bring to boil. Simmer, covered, 20 minutes. Add peas and lettuce. Cook until potatoes and peas are completely tender, about 5 minutes. Puree soup in food processor with metal blade until smooth, about 2 minutes. Return to pan. Thin as desired with remaining stock or broth. Adjust seasoning. It's bright green when freshly made; the color lightens on storage but it's still appealing. Can be made 3 days ahead and refrigerated. Can also be frozen as long as 3 months. Serve hot or chilled. Makes 6 1/2 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: VEGETABLE CONFETTI SOUP Categories: Soups/stews, Vegetables Yield: 14 servings 1 tb Vegetable oil - cut into 1/3-in dice 2 md Onions; minced 2 md Zucchini 4 lg Carrots; peeled, - cut into 1/3-in dice - cut into 1/3-in dice 12 lg Mushrooms 2 lg Trimmed fennel bulbs - trimmed, quartered - cut into 1/3-in dice Salt 10 c Chicken stock or broth Freshly ground pepper 1 ts Dried tarragon Grated imported Parmesan 1 ts Dried thyme - for serving 1 lg Red pepper HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer, covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more. Season to taste with salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3 months. Serve hot, garnished with cheese. Makes 14 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: WHITE BEAN AND LAMB SOUP Categories: Soups/stews Yield: 10 servings ------------------------------------SOUP------------------------------------ 2 tb Light-tasting olive oil 2 c Water 1 c Chopped celery 1 lb Lamb shanks 1 c Chopped onion 1 lb Dried navy beans 2 ts Minced garlic 2 ts Fresh lemon juice 2 ts Dried sage Salt 6 c Chicken stock or broth Freshly ground pepper ----------------------------------GARNISH---------------------------------- 3 lg Plum tomatoes; shells only, 1/4 c Fresh basil leaves - cut into 1/4-in dice - cut into fine julienne HEAT OIL in 4-quart pot. When hot, add celery, onion, garlic and sage. Cook until onion is softened, about 5 minutes. Add stock or broth and water. Bring to a boil. Add lamb and beans. Bring to boil again. Simmer, covered, 2 hours, stirring occasionally. Use slotted spoon to remove lamb. When cool enough to handle, remove meat from bone. Cut meat into 1/3-inch dice. Puree 2 cups beans with 1 cup soup liquid until smooth. Return meat and pureed mixture to pot. Stir well to combine. Add lemon juice and season to taste with salt and pepper. Can be made ahead and refrigerated as long as 3 days or frozen. Reheat gently, thinning with water as needed. Adjust seasoning and lemon juice. To serve, garnish with tomato and basil. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: BEET SOUP WITH DILL AND YOGURT Categories: Soups/stews, Vegetables Yield: 6 servings 1 tb Oil - low-sodium chicken broth 1 md Onion; sliced 1 ts Salt 1 lb Beets 3/4 c Plain yogurt - peeled and coarsely diced, 3 tb Chopped fresh dill 1 qt Chicken stock; or canned HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12 minutes. Add beets and cook, covered, about 35 minutes, stirring occasionally, until beets are falling apart. Add stock and salt. Cover and bring to boil. Reduce heat and simmer 15 minutes. Strain and reserve liquid. Transfer beets to blender or food processor and puree until smooth. Return puree to pan and add reserved liquid. Pour hot soup into tureen and ladle soup into bowls in front of guests. Decorate each soup bowl with 2 tablespoons yogurt and sprinkle yogurt with chopped dill. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: CREAM OF SHIITAKE MUSHROOM SOUP Categories: Soups/stews, Low-fat, Low-cal, Vegetarian Yield: 4 servings 1 qt Milk; whole, low-fat or skim 6 Whole peppercorns (or more) 1 sm Onion; peeled and stuck with 1 pn Salt 2 Cloves -------------------------------BOUQUET GARNI------------------------------- :Tie in cheesecloth, 1/2 ts Dried leaf thyme 6 Fresh parsley stems, 1/2 Bay leaf --------------------------------SOUP, CON'T-------------------------------- 4 tb Rice flour 4 tb Cold milk (about) -(or barley or oat flour) 8 oz Shiitake mushrooms ----------------------------------OPTIONAL---------------------------------- 6 tb Heavy cream Reserved mushroom slices 2 tb Madeira This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom stems. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: CREAM OF SUN-DRIED TOMATO SOUP Categories: Soups/stews, Low-cal, Low-fat, Vegetarian Yield: 4 servings 1 qt Milk; whole, low-fat or skim 6 Whole peppercorns (or more) 1 sm Onion; peeled and stuck with 1 pn Salt 2 Cloves -------------------------------BOUQUET GARNI------------------------------- :Tie in cheesecloth: 1/2 ts Dried leaf thyme 6 Fresh parsley stems 1/2 Bay leaf --------------------------------SOUP, CON'T-------------------------------- 4 tb Rice flour 1 pk Sun-dried tomatoes (3 oz) -(or barley or oat flour) 2 c Water 4 tb Cold milk (about) ----------------------------------OPTIONAL---------------------------------- 6 tb Heavy cream -(basil, chervil or parsley) Chopped Herbs for garnish* This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, boil the sun-dried tomatoes in the 2 cups of water; do not drain. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes. In a blender, in batches, liquefy the soup. Return to the stove and bring just to a boil. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: CREAMY GARLIC SOUP Categories: Soups/stews, Vegetarian Yield: 6 servings 1 Head of garlic 1/2 Bay leaf - cloves separated, unpeeled 4 Parsley sprigs 2 qt Water 3 tb Olive oil 2 ts Salt 3 Egg yolks 1 pn Pepper 4 tb Olive oil 2 Cloves French bread rounds, toasted 1/4 ts Thyme 1 c Grated Swiss or Parmesan DROP GARLIC CLOVES in boiling water and boil 30 seconds. Drain, run cold water over the cloves and peel. Place the garlic and the rest of the ingredients up to the egg yolks in a saucepan and boil slowly for 30 minutes. Correct the seasoning. Beat the egg yolks in a soup tureen until they're thick and sticky. Drop by drop, beat in the olive oil as if making a mayonnaise. Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating, and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: DIET SHRIMP BISQUE Categories: Fish/sea, Soups/stews, Low-cal, Low-fat Yield: 4 servings 2 lb Fresh shrimp; -=OR=- 1 Garlic clove -Scampi, Lobster or Crayfish - peeled & minced 1 tb Safflower; -=OR=- 1 tb Tomato puree -Virgin olive oil 1 1/2 c Dry white wine 1 Leek 2 qt Water - cleaned & sliced coarsely 1 Chicken bouillon cube 1 sm Carrot; peeled and sliced - crushed 1 Celery stalk; sliced 1 pn Saffron 2 Shallots; peeled and chopped --------------------------------HERB BOUQUET-------------------------------- 1/2 ts Thyme; and 6 Fresh parsley stems 1/2 Bay leaf, and -(tied in cheesecloth) -------------------------------FOR THE BISQUE------------------------------- Salt and pepper to taste 4 Basil leaves; minced 4 tb Cornstarch 1 ts Tarragon, minced 4 tb Non-fat powdered milk 1 tb Minced chives 1/2 ts Cognac, Armagnac or brandy SEPARATE THE TAIL from the shrimp and remove the meat, reserving all shells, claws, heads and so forth. If you wish, devein the tails, then cover and refrigerate. Coarsely chop the heads and shells, reserving 4 heads for decoration, if you have them. In a large saucepan, heat the oil over moderate heat, then add the shrimp shells and cook them. Stir slowly but continuously for 5 minutes. Add the vegetables and tomato puree and cook another 5 minutes, stirring. Add the wine and bring to the boil for 30 seconds, scraping the bottom to dissolve any coagulated juices. Add the water, bouillon cube, saffron and herb bouquet. Return to a simmer and cook, covered, for 1 hour. Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and shrimp shells with a soup ladle to extract all of the liquid. (For a finer result, strain again through cheesecloth.) Return the stock to the boil. Moisten the cornstarch in a little cold water, then add it to the saucepan and boil for 4 minutes. Taste for salt and pepper. (The recipe can be prepared ahead to this point and refrigerated.) Bring the stock to a simmer. Add the shrimp tails and let them cook a bare 2 minutes (for small or medium), or 3 minutes for extra large. Remove immediately with a slotted spoon and divide them among 4 heated soup plates. Pour the stock into a blender, add the powdered milk and cognac. Blend until smooth and homogeneous. Pour immediately into the soup plates over the shrimp tails. Garnish each dish with an equal amount of the herbs and a shrimp head (optional). This rich-tasting bisque has only 90 calories per serving. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Mushroom Soup Categories: Soups/stews Yield: 8 servings 2 oz Dried cèpes, morels or 2 lb Mushrooms, fresh - chanterelles mushrooms Salt and fresh grnd pepper 3/4 c Madeira wine 4 c Chicken stock 8 tb Butter 1 pt Heavy cream 2 c Onions, yellow -chopped 1. Rinse the dried wild mushrooms well in a sieve under cold running water and soak them in the Madeira for 1 hour, stirring occasionally. 2. Melt the butter in a soup pot. Add the onions and cook, covered, over low heat until they are tender and lightly colored, about 15 minutes, stirring occasionally. 3. Trim stems from the fresh mushrooms and save for another use. Wipe caps with a damp cloth and slice thin. Add caps to the soup pot, season to taste with salt and pepper, and cook over low heat, uncovered, stirring frequently, for 15 minutes. 4. Carefully lift wild mushrooms from bowl with a slotted spoon and transfer to soup pot. Let Madeira settle a moment and then pour carefully into soup pot, leave sediment behind. 5. Add the chicken stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes, or until dried mushrooms are very tender. 6. Strain the soup and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the liquid and purée until very smooth. 7. Return purée to the soup pot wlong with remaining liquid and set over medium heat. Taste, correct seasoning, and then the soup slightly with heavy cream if it seems too thick. Heat until steaming and serve. =The Silver Palate Cookbook= ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Broccoli Soup Categories: Soups/stews Yield: 18 servings 2 oz Butter - Sauce 1 Clove garlic 1/2 ts White pepper 4 oz Onions; chopped 1 qt Chicken stock 4 oz Celery; chopped 2 lb Broccoli; chopped & cooked 1 1/2 qt Chef-Mate Swiss Cheese 1. Melt butter in large stock pot. Saute garlic, onion and celery. 2. Add golden cheese sauce, white pepper and chicken stock. Stir until well blended. 3. Add broccoli, mix well. Heat to serving temperature, stirring frequently. Serve. Makes 18 3/4 cup servings or 14 one cup servings Source: Carnation Company -- ------- Recipe via Meal-Master (tm) v7.01 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon 'n Cheddar Beer Soup Categories: Soups/stews Yield: 33 servings 6 oz Vegetable oil 2 c Beer 1 1/2 lb Onions; coarsely chopped 1 qt Chicken stock 1 1/4 lb Potatoes; diced 1 1/4 lb Mixed Vegetables; frozen 1 lb Carrots; diced 1/2 ts Paprika 1 lb Celery; sliced 1/2 ts White Pepper 1 cn Chef-Mate Bacon 'n Cheddar 1/4 ts Liquid Smoke flavor -Cheese Sauce (#10 can) 2 tb Parsley; chopped 1. Place vegetable oil in large stockpot. Add onios, potatoes, carrots and celery; saute 25-30 minutes or until vegetables are cooked. 2. Add remaining ingredients. Combine thoroughly. Simmer 20 minutes over low heat, stirring occasionally. Serve hot. Makes 25 one cup servings. Source: Carnation Company -- ------- Recipe via Meal-Master (tm) v7.01 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Makvlis Supi (Blackberry Soup) Categories: Soups/stews, Fruits Yield: 6 servings 1 lb Blackberries 1 Small cucumber 1 Clove garlic, minced - peeled, seeded, & diced 1/4 c Finely chopped cilantro Salt 1 tb Finely chopped mint 1 ts Wine vinegar 2 tb Finely chopped thyme Sour cream 1 Small onion, finely chopped Crush blackberries and strain off juice. Add water to juice to make 3 1/2 cups liquid. Add garlic, cilantro, mint, thyme, onion, cucumber, salt to taste and vinegar. Stir well and chill. Pass with sour cream. Makes 6 servings. Each Serving Contains About: 56 calories; 52 mg sodium; 0 cholesterol; 0 fat; 13 grams carbohydrates; 1 gram protein; 3.76 grams fiber. From The Classic Cuisine of Soviet Georgia History, Traditions and Recipes by Julianne Margvelashvili Printed in the November 27, 1992, issue of the Los Angeles Times. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: CREAM OF PUMPKIN SOUP Categories: Soups/stews Yield: 8 servings 2 tb Unsalted butter 1 ts Salt 1 md Onion; roughly diced 1 ts Ground coriander 4 c Pureed pumpkin 1/2 ts Curry powder - (canned or fresh) 1/2 ts White pepper 3 qt Chicken stock 3 c Milk and/or whipping cream -or low-sodium chicken broth 1/3 c Walnut oil MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: ESCAROLE SOUP Categories: Soups/stews Yield: 8 servings 1/4 lb White beans 1 sm Onion; finely diced 5 c Chicken broth 2 c Chopped escarole 2 tb Olive oil Salt and pepper; to taste 2 tb Minced garlic SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: CHEESY CREAM OF BROCCOLI SOUP Categories: Soups/stews Yield: 6 servings 2 tb Unsalted butter 3 qt Chicken stock or water; OR 1 md Onion; roughly diced - canned low-sodium broth 1 1/2 lb Cooked or uncooked broccoli 3 c Milk and/or whipping cream - roughly chopped Grated Jack, Velveeta; -OR- 1 ts Salt -Swiss cheese 1 Capful Pernod (optional) MELT BUTTER in a large pot over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the broccoli, salt and optional Pernod. Continue to cook, stirring, another 15 minutes. Add the stock. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, cream and milk. Serve piping hot and offer the grated cheese on the side to add to the soup. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Card Chili Categories: Meats, Soups/stews Yield: 6 servings 1 lb Chopped beef 1/2 ts Salt 1/2 c Chopped onion 1/2 ts Garlic salt 1 cn Red beans - 16 oz. 1/8 ts Pepper 1 cn Refried beans - 16 oz. 1/8 ts Cayenne pepper 1 cn Tomato sauce - 8 oz. 3 tb Chili powder 1 c Water 1 tb Molasses 1 ts Chopped hot red peppers Brown beef with onions in a Dutch oven; pour off fat. Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally. Makes 6 servings. Marlboro Country Cookin' Brochure 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Headquarters Chili Categories: Meats, Soups/stews Yield: 1 servings 3 lb Lean coursely ground beef 2 ts Crushed cumin seeds or 2 Small green peppers, chopped Ground cumin 2 Medium onions, thinly sliced 1/4 ts Tabasco sauce 2 Cloves garlic, crushed 1 c Water 1/4 c Cooking oil 3 cn Pinto beans - 15 oz cans 3 cn Tomatoes - 1 lb cans Or canned kidney beans 3 tb Chili powder Cook beef, green peppers, onions, and garlic in oil in cast-iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes. Makes about 4 quarts. Marlboro Country Cookin' Brochure 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Cheddar Soup Categories: Soups/stews Yield: 30 servings 1/2 c Vegetable oil - Cheese Sauce (#10 can) 12 oz Carrots; peeled and diced 2 qt Chicken stock; hot 8 oz Celery; diced 3/4 ts White pepper 10 oz Onions; chopped 2 ts Worcestershire sauce 4 lb Potatoes; peeled and cubes 1/2 ts Garlic powder 1 cn Chef-Mate Sharp Cheddar 1 tb Parsley flakes 1. Place vegetable oil in large stockpot. Add carrots, celery and onions. Saute 15 minutes. Add potatoes; saute additional 5 minutes. 2. Combine remaining ingredients. Add to vegetable mixture. Combine thoroughly. 3. Heat to serving temperature. Simmer 10 minutes, stirring constantly to prevent scorching. Serve. Makes 30 one cup servings. Source: Carnation Company ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Onion Soup Categories: Soups/stews Yield: 18 servings 2 lb Onions; quartered, sliced _ (#10 can) 4 oz Butter 3 qt ;water 1 cn Chef-Mate Monterey Jack 1 ts White pepper - and Cheddar Cheese Sauce 7 oz Onions, French fried canned 1. Saute onions in butter. 2. Add cheese sauce, water and white pepper. Stir to combine thoroughly. 3. Heat until boiling, stirring constantly. Reduce heat, simmer 10 minutes. 4. Garnish each with 1/4 ounce French fried onions. Serve. Makes 28 one cup servings. Source: Carnation Company -- --- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Soup #1 Categories: Vegetables, Soups/stews, Mexican Yield: 8 servings 3 Cloves Garlic, Crushed 1/2 ts Salt 2 tb Vegetable Oil 1/4 ts Pepper 2 White Bread, Slices * 1 lg Egg, Slightly Beaten 4 c Chicken Broth * Bread should be cut into small pieces. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: VEAL-AND-CRAYFISH STEW Categories: Meats, Fish/sea, Soups/stews Yield: 8 servings 2 1/2 lb Boneless veal stew meat 1/2 Lemon 6 c Low-sodium chicken broth 5 tb Unsalted butter -OR all or part Water 5 tb All-purpose flour 1 sm Onion; roughly diced 1/2 c Dry sherry 2 Celery stalks; sliced 1 c Whipping cream 1 md Carrot; roughly diced 24 sm Mushroom caps 1/2 ts Salt; or as desired 24 Cooked crayfish tails 1/2 ts Whole white peppercorns - shelled, -=OR=- 1/4 ts Ground nutmeg 12 oz -Cooked lobster meat COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter in a pot, over low heat, and whisk in the flour. Cook, stirring, 2 minutes and remove from heat. Set aside until the meat is cooked. When the meat is done, remove it from the liquid with a slotted spoon. Pick off and discard any vegetables that cling to the veal. Place the butter-flour mixture over medium-low heat on the stove. Strain the cooking liquid into it, whisking, and add the sherry and cream. Discard vegetables in the strainer. Cook, stirring, until mixture thickens, about 3 to 5 minutes. Replace the meat in the pot and add the mushrooms and crayfish. Pour in the sauce, place the pot, uncovered, over medium heat and cook 10 minutes. To serve, pour into a serving dish. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: WHITE BEAN, CHARD AND PANCETTA SOUP Categories: Soups/stews Yield: 6 servings 1/4 lb Pancetta (Italian bacon) 1 ts Chopped fresh thyme leaves - finely diced -=OR=- 1 md Onion; finely diced 1 ts -Dried thyme 1 sm Carrot; finely diced 6 lg Swiss chard leaves 2 Celery ribs; thinly sliced Salt and pepper; as desired 1 ts Finely minced garlic Grated Parmesan cheese 1 c Dried white beans - as desired 4 c Low-sodium chicken broth PREHEAT OVEN TO 350F. Place pancetta in an oven-proof pot over medium heat and cook, stirring occasionally, for 2 minutes. Add the onion, carrot, celery and garlic and continue to cook, stirring occasionally, another 7 minutes, or until vegetables soften. Add the beans, broth and thyme. Cover tightly, place in oven. Bake for 1 1/2 hours or until beans are soft. Meanwhile, remove center stem from the chard leaves. Slice into crosswise slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the bean mixture and replace in the oven. If the soup is looking too thick, add some water. Cook another 20 minutes. Remove the pot from the oven and add salt and pepper as needed. Serve the soup piping hot and offer grated Parmesan cheese on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: YANKEE LAMB STEW Categories: Meats, Soups/stews Yield: 6 servings 3 lb Lamb shoulder 1 c Dry white wine - cut into 2-in cubes 5 c All-purpose stock 1/2 ts Salt; or to taste -OR low-sodium chicken broth Freshly ground black pepper 1/2 tb Whole black peppercorns - as desired 2 tb Chopped fresh thyme leaves 4 tb Vegetable oil -=OR=- 1 md Onion; quartered 1 ts -Dried thyme 4 md Carrots; peeled 1 md Potato; peeled - and cut into 1/2-in rounds -and cut into 1/2-in cubes 2 Celery stalks 2 tb Unsalted butter - cut into 4 pieces 2 md Turnips; peeled 1 tb Finely minced garlic -and cut into 1/2-in cubes 2 tb Tomato paste 1/2 c Peas 1/4 c All-purpose flour PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Pour off any remaining fat, and replace the casserole over medium heat. Add the onion, half the carrots, celery, garlic and tomato paste. Cook 5 minutes, stirring occasionally. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. Add flour and cook, stirring, an additional minute. Add the wine and cook for about a minute to burn off the alcohol. Replace the meat (and any juices on the plate) in the casserole and add the stock, peppercorns and thyme. Cover, bring to a boil and place in the oven for 1 1/4-to-1 1/2 hours, or until meat is tender. Meanwhile, combine potatoes, remaining carrots and butter with 1/2 cup of water in a medium saucepan over medium heat and cook for 5 minutes. Add the turnips and cook, stirring occasionally, until all water is evaporated, leaving the vegetables bathed in butter, about another 5 minutes. Add the peas, remove from the heat and set aside. Remove the casserole from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a bowl. Pour the sauce through a fine strainer into another bowl and discard the vegetables and spices that remain in the strainer. Replace meat in the pot, add the cooked vegetables and the sauce. Cover and place over medium heat for 5 minutes. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion mushroom meat loar Categories: Meats, Ground beef, Soups/stews Yield: 8 servings 1 Envelope lipton onion mushrm 2 Eggs Soup mix 3/4 c Water 2 lb Ground beef 1/3 c Ketchup 1 1/2 c Fresh bread crumbs Preheat oven to 350 degrees. In large bosl, combine all ingredients, in large baking pan, shaped into loaf. Bake 1 hour or until done ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kathy's potato soup Categories: Soups/stews, Vegetables Yield: 8 servings 5 lb Potatoes-cubed 1/4 c Flour 2 lg Onions-minced 1 qt Cream or half-and-half 1 lg Carrot-sliced thin Salt 1 lb Bacon Pepper Boil potatoes, onion and carrot in water until tender (about 20 minutes) While vegetables are boiling fry bacon (reserving grease). Remove bacon from pan, add flour and stir to form a paste. Add cream and stir until blended and cream starts to thicken. Add to vegetables and stir until well blended and thick. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: CALIFORNIA BOUILLABAISSE Categories: Soups/stews, Fish/sea Yield: 8 servings 1/2 c Oil 1 ts Salt 2 Garlic cloves; minced 1/4 ts Black pepper 1 lg Onion; sliced 2 tb Minced parsley 2 sm Leeks; thinly sliced 2 Lobster tails 1 Bay leaf - split through shells 2 c Peeled and chopped tomatoes 1 lb Red snapper; cut in chunks 2 c Fish stock 1 lb Halibut or sea bass chunks -=OR=- half water and 12 md Shrimp - half bottled clam juice 6 Dungeness crab legs 1 c Dry white wine 6 Clams 1/4 c Chopped fresh fennel; -=OR=- 6 Oysters 1/2 ts -Crushed fennel seeds 6 Mussels 1/8 ts Crushed saffron threads Crusty bread (optional) Heat oil in large pot. Add garlic, onion, leeks and bay leaf and cook until onion is tender but not browned. Add tomatoes, stock, wine, fennel, saffron, salt, pepper and parsley. Bring to boil. Reduce heat and simmer about 5 minutes. Add lobster, snapper and halibut and cook 10 minutes. Rinse shrimp and crab and scrub clams, oysters and mussels. Add shellfish to pot and cook 5 minutes or until shells open. Ladle into large soup plates and serve with crusty bread, if desired. Makes 6 to 8 servings (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Luxe Bay-scallop Stew Categories: Soups/stews, Fish/sea Yield: 6 servings 1/4 c Olive Oil (Ext.Virg. pref.) 1 tb Tarragon 1 Lg. Carrot* 3 tb Wine Vinegar (Champagne 1 Med. Onion -preffered, more to taste) 1 Fennel Bulb * ** Salt & Pepper to taste 1 Large Leek, white part only* 2 oz French Green Beans, blanced 6 cl Garlic, peeled & sliced thin - & cut into 1-1/4" peices 1/8 ts Saffron threads 1 Med. Potato (new or red)* 4 c Fish broth *** 1 Sm. Tomato, Seeded * 1 tb Fresh Basil 3/4 lb Bay scallops 1 tb Dill [ * peeled and cut into medium dice] [ ** stalks and outer layer removed, then cut into medium dice] [*** may substitute 2 cups clam juice plus 2 cups water] I. Tie fresh basil, dill, and taragon in cheesecloth. Save a little extra for garnish II. Heat olive oil over low heat in a large saucepan with carrot, onion, and fennel. Stir occasionally until vegetables are softened but not brown. Add leek, garlic and saffron and cook and stir until soft. Add fish broth and herb sachet. Bring both to a simmer, cook for 5 minutes, then add vinegar and season to taste with salt and a little cayenne. Strain 2 cups of broth into a small saucepan. Reserve the remaining broth and vegetables. III.Meanwhile, heat water in a small saucepan. When it boils, add 1 tablespoon salt and green beans. When just tender, transfer then to a bowl of cold water with a slotted spoon. Add the diced potato and cook until just tender. Drain. Prepare tomato. (Recipe may be done ahead to this point.) IV. To finish the dish, divide the green beans, potato and tomato among six soup bowls or plates. Reheat the broth and vegetables. Heat broth in small pan. When it simmers add the scallops. Cook only a minute or two, then portion oout the vegetables and broth. Add scallops and their broth. Garnish with a sprinkling of coarsly chopped basil, dill, and tarragon. Serve at once. ~from the Luxe (24 E. 21st St., NY,NY), chef Nick Laakkonen Chicago Tribune Magazine, Mar. 21, 1993 posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Minestrone Soup Categories: Soups/stews, Beef, Vegetables, Italian Yield: 6 servings 2 1/2 lb Blade Chuck Roast 1/2 c Sliced Carrots 2 1/2 qt Water 1/4 c Diced Onion 2 ts Salt 1/4 c Chopped Parsley 1 sm Onion 1 Clove Garlic, Minced 1/2 c Celery Leaves 1/2 c Elbow Macaroni 1 Bay Leaf 6 oz Tomato Paste 2 Slices Bacon, Diced 1 c Coca-Cola 1 1/2 c Cooked Kidney Beans 1 tb Olive Oil 1/2 c Fresh Chopped Green Beans 1 tb Worcestershire Sauce 1/2 c Diced Celery 1 tb Italian Seasoning 1/2 c Fresh Or Frozen Green Peas 1 ts Salt 1/2 c Sliced Zucchini 1/4 ts Black Pepper ----------------------------------GARNISH---------------------------------- Grated Parmesan Cheese In a large pot, place the meat, water, salt, small onion, celery leaves and bay leaf. Cover and simmer for about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the remaining ingredients. Pan fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except the Parmesan cheese, to the broth. Cover and simmerfor about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. From: "International cooking with Coca-Cola", a give-away pamphlet from the Coca-Cola Company, 1981. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Martha Washington's Crab Soup Categories: Soups/stews, Fish/sea Yield: 6 servings 1 tb Butter 4 c Milk 5 ts Flour 1/2 lb Crabmeat; cooked 3 Eggs; hard boiled;sieved 1/2 c Heavy cream 1 Lemon; grated rind of 1/2 c Dry sherry 1 pn -Salt 1 ds Worcestershire sauce 1 pn -White pepper,freshly ground An historic recipe served during President Gerald Ford's administration. In a 2 qt saucepan, combine butter, flour, sieved eggs, lemon rind, salt and pepper. In a separate saucepan, bring milk to a boil, remove from heat. Gradually pour in the hot milk into the egg mixture, stirring with a wire whisk. Add crabmeat, and cook over low heat for 5 minutes; do not boil. Add cream and remove from heat. Stir in sherry and Worcestershire sauce and serve piping hot. SERVES: 6 SOURCE: _The White House Family Cookbook_ by White House executive Chef Henry Haller with Virginia Aronson posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean and Franks Soup Categories: Beans, Meats, Soups/stews Yield: 6 servings 3 md Carrots, sliced 11 1/2 oz V-8 or Tomato Juice 2 md Onions, chopped 8 Frankfuaters, cut into 1" 1 Garlic Clove, minced -pieces 2 tb Butter/Margarine/Bacon Fat 1 ts Worsterceshire Sauce 28 oz Baked Beans in Brown Sugar American or Cheddar Cheese, -Sauce -shredded Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan. Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring occasionally until hot. Serve with cheese. Source: "The Yankee Kitchen" 04-06-93 [#2] Cheryl ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornmeal Nips Categories: Breads, Soups/stews, Salads, Hot, Spices/etc. Yield: 48 servings 1 c Yellow Stone-Ground Cornmeal 2 tb Butter Or Margarine 1 1/2 ts Sugar 1 ts Tabasco Pepper Sauce 1 ts Salt 1 1/2 c Boiling Water 1 ts Grated Onion 1 lg Egg, Lightly Beaten For a change of pace from crackers or rolls, serve these zesty little wafers with soups or salads. ~------------------------------------------------------------------------- Preheat the oven to 400oF. In a large bowl, mix together the cornmeal, sugar,salt, onion, butter and Tabasco sauce. Add the boiling water and stir until it is absorbed. Stir in the egg. Drop by teaspoons onto a greased baking sheet. Bake for 15 minutes, then remove and cool on a rack. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato, Artichoke and Leek Soup Categories: Soups/stews, Vegetables, Spices/etc. Yield: 8 servings 2 tb Butter Or Margarine 2 1/2 c Peeled And Cubed Baking 1/2 c Chopped Onion - Potatoes 1 1/2 c Cleaned And Chopped Leeks, 2 sm Sprigs Thyme - White And Light Green 1 1/2 c Milk - Parts Only 3/4 ts Tabasco Pepper Sauce 1 ts Minced Garlic Salt To Taste 1 qt Chicken Broth Fresh Ground Black Pepper 13 3/4 oz Can Artichoke Hearts, Well Chopped Fresh Parsley - Rinse, Drained & Quartered "Elegant" describes this simple creamy soup of leeks, potatoes, artichoke hearts,sparked with Tabasco pepper sauce. It is superb served in hollowed-out boule bread. ~------------------------------------------------------------------------- In a medium saucepan, melt the butter and saute the onion and leeks, covered, for about 10 minutes, or until tender. Uncover and cook until the leeks are very soft, about5 minutes, adding the garlic for the last minute. Add the broth, artichokes, potatoes and thyme; simmer for 15 minutes, or until the potatoes are tender. Add the milk and Tabasco sauce; simmer for 5 minutes longer. Remove from heat and discard the thyme. In a food processor or blender, puree the soup until very smooth. Add salt and pepper to taste. Serve hot or cold, garnished with parsley. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Habitant Pea Soup Categories: Soups/stews Yield: 8 servings 10 c Water 2 Bay leaves 2 c Yellow or green dried split 1 Onion, finely chopped - peas 2 Carrpts, diced 1/2 lb Lean salt pork 1 c Celery with leaves, finely -OR- - chopped 2 c Diced smoked ham Salt and pepper to taste 1 Ham hock EQUIPMENT: large saucepan with cover, mixing spoon. 1. Hat water and peas in saucepan over high heat. Bring to a boil for 2 minutes, remove from heat, cover, and set aside for 1 hour. 2. Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots, and celery to pea mixture and breing to boil over high heat. Reduce and simmer, cover and cood for about 1-1/5 hours until peas are tender, stirring frequently. If necessary, skim off fat. If using salt pork, remove form soup, cut into small pieces, and return to soup. Remove ham hock and discard. Add salt and pepper to taste. SERVE; hot in individual bowls. Pass saltines or crusty bread for dunking From: "THe Multicultural Cookbook for Students," Albyn & Webb, ORYX Press, 1993. Posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steve's Mum's Lentil Soup Categories: Soups/stews Yield: 4 servings 1 lb Lentils (washed) 2 Carrots, grated 1 Large onion 2 ts Oregano or thyme 3 Cloves garlic 1 Salt to taste 4 oz Mushrooms, sliced 1 Pepper to taste 2 Ribs of celery, sliced diag. 1/2 lb Small pasta shells, cooked Place all ingredients except pasta in a large pot. Cover with cold water to the depth of the 2nd knuckle of your index finger. Cover pot and simmer over low heat until the lentils are tender (about one hour). Taste and correct seasoning. Stir in cooked, drained pasta, and garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Chowder, Maine Style Categories: Soups/stews, Fish/sea Yield: 4 servings 1/4 lb Salt Pork 1 qt Water 1 1/2 c Onions -diced 2 c Clams 3 c Potatoes - Diced 12 fl Evaporated milk Dice the onions and salt pork, then saute slowly in an iron frying pan. Empty into a chowder pan. Add a quart (mor or less) of water and bring it to a boil. Add the diced potatoes and bring back to a boil. Put the clams through a meat grinder then add to the pot. Simmer until done. Add salt and pepper. When done, add the evaporated milk. Turn off heat and let set. Heat again just before serving. Serve with Crackers. (I made this one with canned chopped clams and it ws good!) From: Charlotte Grunwald's private collection of Authentic New England Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Chowder - From A New England Famous Restaurant Categories: Soups/stews, Fish/sea Yield: 8 servings 1/4 lb Salt Pork 1 qt Clams 1 Onion -large 1/8 lb Butter 3 Potato -medium Salt & Pepper 3 c Milk 1 1/2 c Water This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's excellent, but a bit on the expensive side Cut salt pork into small dices and render in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly sliced until golden. Bring the water to a boil and cook potatoes, (peeled and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in soup bowls with dot crackers From: Charlotte Grunwald's Private Collection of Authentic New England Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Chowder - New England Home Style Categories: Fish/sea, Soups/stews, Appetizers Yield: 2 servings 1 Bacon - slice 1 ds Pepper 2 tb Onion 1 cn Minced Clams 1 Potato - small 1 c Milk 1/2 c Water 1 tb Butter 1/2 ts Salt Cook bacon, drain on paper towels and reserve drippings. Saute onion in reserved drippings until tender. Set aside. Combine potato, water, salt, pepper and cook until tender. Stir in clams, milk, butter and onion. Heat thoroughly. Springle crumbled bacon over each serving From: Charlotte Grunwald's Private Collection of Authentic New England Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kathie jenkins wild rice soup Categories: Soups/stews Yield: 12 servings 1/4 c Butter 2 Bay leaves 4 Celery stalks, chopped 1/2 ts Turmeric 2 Carrots peeled and diced 4 qt Chicken stock 1 sm Onion, diced 1 1/2 c Wild rice, well washed 1 sm Red onion, diced 1/2 c White rice, well washed 1/2 c Green onions, sliced 1/2 ts Salt 1/3 c Slivered almonds 4 Egg yolks 1 tb Dill weed 4 c Cooked chicken diced 2 ts Black pepper 3 c Mushrooms, sliced 2 ts Garlic salt Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and saute until slightly tender, stirring occasionally, about 5 minutes. Add dill weed, pepper, garlic salt, bay leaves and turmeric. In separate large pot, bring chicken stock, wild rice, white rice and salt to boil. Reduce heat, add celery mixture, cover and simmer 30 minutes, Add more stock if too thick. Whisk 1 C hot soup into yolks, then whisk back into soup. Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil. Serve immediately. Each serving contains about 282 calories; 1,444 mg sodium; 111 mg cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein; .84 grams fiber. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Cake from Mary Killen Categories: Cakes Yield: 1 servings 12 oz Flour 2 oz Ground almonds 8 oz Sugar 1 ts Almond extract 8 oz Margarine 4 Eggs 6 oz Glace cherries 1/2 c Milk 1. Cream margarine and sugar. Add egg yolks, beat well, then add flour, milk, glace cherries, ground almonds, and extract. Beat egg whites until stiff and fold into the mixture. 2. Fold mixture into a greased and lined 7" cake tin. Bake at 160C (320F or gas mark 3) for 75 minutes. Source: Mary Killen, Clough, Co. Down, Northern Ireland 1993 : (Pat's aunt who is 82!) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Touch Of Honey Bread Categories: Breads Yield: 1 loaf 2 1/2 c -to 3 cups all purpose 1/2 ts Salt Flour 1 1/4 c Water 1 c Quaker Oats 3 tb Honey 1 pk Quick rise yeast 2 tb Butter In large mixer bowl, combine 1 cup flour, oat bran, yeast and salt. Heat water, honey and butter until very warm. Add to dry ingredients, beat at low speed of electric mixer until moistened. Increase speed to medium, continue beating 3 minutes. Stir in enough remaining flour to form a stiff dough. Lightly spray bowl with vegetable oil, cooking spray, or oil lightly. Turn dough out onto lightly floured surface. Knead eight to ten minutes or until dough is smooth and elastic. Place into prepared bowl, turning once to coat surface of dough. Cover, let rise in warm place 30 minutes or until doubled in size. Lightly oil 8 x 4 inch loaf pan. Punch down dough. Roll into 15 x 7 inch rectangle. Starting at narrow end, roll up dough tightly. Pinch ends and seam to seal; place seam side down in prepared pan. Cover; let rise in warm place 30 min. or until doubled in size. Hear oven to 375 degrees, bake 35 to 40 min. or until golden brown. Remove from pan, cool on wire rack 1 hour before serving. This stuff is really good warm with butter on it. Love it! Converted to Meal Master format for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte Sealing's Black Forest Cake Categories: Cakes Yield: 10 servings ---------------------------TYPED BY LINDA FIELDS--------------------------- -------------------------CYBEREALM BBS 315-786-1120------------------------- -------------------------------PASTRY BOTTOM------------------------------- 4 1/2 oz Flour 1 Egg white 1 tb Cocoa 1 3/4 oz Cold margarine 1 ts Baking powder 1/2 ts Vanilla 2 tb Sugar -------------------------------SPONGE MIXTURE------------------------------- 4 Egg yolks 3 Egg whites 2 tb Warm water 2 1/2 oz Flour 3 1/2 oz Sugar 1 tb Cocoa 3 dr Almond flavor 3 tb Cornstarch (heaping) 1 pn Cinnamon 1/2 ts Baking powder ----------------------------FILLING AND TOPPING---------------------------- 1 Lg jar dark pitted cherries 3 tb Water for blending 2 1/2 - 3 1/2 oz Sugar 3/4 pt Fresh double cream 4 tb Cornstarch 1/2 ts Vanilla 2 tb Cherry spirits 1 tb Powdered sugar 2 ts White ground gelatine 1 oz Grated chocolate For the pastry bottom: 1. Mix together flour, cocoa, and baking powder; make a hole in the middle and pour in sugar and egg white, and mix until it is a thick paste. Cut the margarine in little blocks, and put them in the mid- dle and voer with a little flour and knead it all quickly with hands into a smooth, firm paste. If it is sticky, put it in the refrigerator for a short time. Grease the base of a 10" round cakepan, roll out the pastry to fit. Preheat oven for 5 minutes on VERY HOT (425F) and then reduce heat to 350F and bake for 20 minutes. For the Sponge Cake Mixture: 1. Whisk the egg yolks with the water until frothy, then add 2/3 of the sugar, a little at a time, and continue whisking until the mix- ture is creamy and thick. Add the flavorings and the cinnamon. Whisk the eggwhites in a separate bowl until stiff peaks form and gradually whisk in the rest of the sugar. Pour the egg white mixture over the egg yolk mixture. Mix the flour, cornstarch and baking powder and sift over the egg white mixture. Fold all together very gently (DO NOT STIR OR BEAT). Line a round cakepan bottom, the same size as the pastry, with wax paper. Fill with the sponge mixture and bake immediately in a moderate oven (350F) for 30-35 minutes. For the Filling and Topping: 1. Pour the cherries through a sieve, and collect the juice. Measure juice off to 1/2 pint, and if necessary fill up with water to make 1/2 pint, and blend 4 T. of the juice with the cornstarch. Bring the rest of the juice to a boil, and remove from heat. Stir in the prepared cornstarch, return to heat, and boil up briefly. Mix in the cherries and put aside to cool When cold, sweeten to taste with the sugar and the cherry spirits. Blend the gelatine with water and set aside for 10 minutes to swell. Stir over low heat until gelatine is almost completely dissolved, then cool. Whip the cream until almost thick, then add the lukewarm gelatine mixture and the powdered sugar, continue whisking until it is quite stiff. 2. Spread 1/2 of the cherry mix and 1/2 of the cream over the pastry layer base. Cut the sponge through once horizontally and lay one half on the pastry base. Press well. Cover with the rest of the cherry filling and 1/2 of the remaining cream. Cover this with the other half of the sponge cake and pile the rest of the whipped cream on top. Sprinkle with the grated chocolate. Cool well before cutting. Typed for you by; Linda Fields, Cyberealm BBS Watertown, NY 1992 315-785-8098 or 3155-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swedish Meatballs·ala Fred Goslin Categories: Meats Yield: 4 servings 1 lb Ground beef 1/4 ts Nutmeg (ground) 1/2 lb Ground pork (lean) 1/4 ts Pepper 1/2 c Bread crumbs 2 tb Flour 1 md Onion (chopped) 1/2 c Water 1/3 c Milk 1 ts Beef bouillon (instant) 1 md Egg (beaten) 1/2 ts Brown bouquet sauce 1 1/2 ts Salt 1 c Half and half 3/4 ts Allspice (ground) 1) Mix beef, pork, bread crumbs, onion, milk, egg, salt, allspice, nutmeg, and pepper, and shape into 1" to 1½" balls... Place in single layer in a rectangular baking dish 12" x 8" or 10" square casserole... Microwave on high (100%) until meatbals are set and have lost their pink color, 9 to 11 min. re-arranging after half the time... 2) Remove meatballs, reserving the juices... Stir flour into meat juices, then add water, bouillon, and bouquet sauce... Microwave on high (100%) until slightly thickened, 3 to 4 min.,stirring once or twice during cooking... Gradually blend in half & half, reduce power to med-high (70%) and microwave until thickened and smooth, 4 to 6 min stirring once or twice during cooking... 3) Stir meatballs in sauce until coated, and microwave on med-high (70%) until heated through, about 1½ to 2 min. Serve over cooked noodles or as an appetizer... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: APRICOT-ORANGE TEA Categories: Beverages Yield: 6 servings ------------------------------FROM LOIS FLACK------------------------------ A COLD-WEATHER WARMER 1 ts Ground Cinnamon 2 1/2 c Apricot nectar 4 Lemon slices 1 c Orange juice 12 Whole cloves 1 c Water 2 ts Instant tea 1 tb Sugar 1. Combine apricot nectar, orange juice, water, sugar, and cinnamon in a medium-size sauce-pan. Insert cloves into each lemon slice; add to sauce-pan. 2. Heat just to boiling; reduce heat; cover. Simmer 5 minutes. Stir in tea. Serve hot. Source: "Family Circle Illustrated Library of Cooking" Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: CRAN-ORANGE TEA Categories: Beverages Yield: 6 servings ------------------------------FROM LOIS FLACK------------------------------ A COLD-WEATHER WARMER 2 Cinnamon sticks (broken) 2 1/2 c Cranberry-juice Cocktail 2 Orange slices (quartered) 1 c Orange juice 1/8 ts Nutmeg 1 c Water 2 ts Instant tea 1/3 c Sugar 1. Combine all ingredients in a medium-size sauce-pan. Heat just to boiling; reduce heat; cover. 2. Simmer 5 minutes. Stir in tea. Serve hot. Source: "Family Circle Illustrated Library of Cooking". Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: IRISH COFFEE From Lois Flack Categories: Beverages Yield: 8 servings ------------------------------FROM LOIS FLACK------------------------------ 8 ts Sugar 8 Jiggers of Irish Whiskey 6 c Strong Hot Coffee 8 tb Whipped Cream 1. This recipe may be served in either Irish coffee goblets or mugs. Heat each goblet or mug by putting a metal spoon in the empty goblet and pouring hot water onto the spoon and then into the goblet. Pour out water. 2. Put a teaspoon of sugar into each goblet. Add enough coffee to dissolve the sugar; stir. Add a jigger of Irish whiskey to each goblet, then fill goblet within an inch of the brim with more coffee. 3. Slide each spoonful of whipped cream over the back of a teaspoon held over each goblet of coffee. DO NOT STIR. Serve at once. Source: "Family Circle Illustrated Library of Cooking". Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: BACON AND ONION BATTER BREAD - Garett Lemon Categories: Breads Yield: 3 loaves -----------------------------FROM GARETT LEMON----------------------------- ------------------------CYBEREALM BBS -315-786-1120------------------------ 8 oz Bacon (10 strips) 5 c All-Purpose Flour 2 1/4 c Warm Water (105°-115°) 1 pk Onion Soup Mix 4 1/4 ts Active Dry Yeast-2 envelopes 2 ts Salt 2 tb Sugar 1/2 ts Pepper 2 Large Eggs 1. Fry bacon until crisp - drain on paper towel and crumble. Reserve 2 tbs of fat. 2. Mix water, yeast, and sugar in a 4 cup glass measuring cup let stand until foamy. 3. Whisk in bacon fat and eggs. 4. Stir in flour, onion soup mix, salt, and pepper in a large mixing bowl. 5. Add yeast mixture and beat with electric mixer five minutes or until mixture is smooth and glossy, stir in crumbled bacon. 6. Cover bowl and let stand 45 minutes in a warm place until batter has doubled. 7. Beat batter briefly with a wooden spoon and divide into 3 lightly greased 8 1/2 X 4 1/2 X 2 1/2 loaf pans. Cover with plastic wrap and let rise 35 - 40 minutes or until 1 1/2 inch from top of pans. 8. Bake 30 - 35 minutes in a 375 degree oven until just golden brown. Turn out on wire rack and cool completely. Store in air tight. Stores - Refrigerator 5 days - Freezer 3 Months. VARIATIONS: Use 2 tbs Olive Oil in place of bacon substitute a vegetable soup mix for an onion mix and substitute dill for pepper. From Garett Lemon, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: FUDGE BROWNIES WITH GLAZE Categories: Cookies Yield: 60 servings -----------------------------FROM GARETT LEMON----------------------------- ------------------------CYBEREALM BBS - 315-786-1120------------------------ ----------------------------------BROWNIES---------------------------------- 1 c Plus 1 tb All-Purpose Flour 3 Large Eggs 1/2 ts Baking Powder 16 oz Chocolate-flavored syrup- 1 c Granulated Sugar -(1 can) 1/2 c Butter or Margarine-1 stick- 1 ts Vanilla Extract -(Not spread)- at room temp. 1/2 c Finely Chopped Nuts -----------------------------------GLAZE----------------------------------- 1 c Granulated Sugar 1/4 c Milk 1/4 c Butter ot Margarine-1 stick- 1/2 c Semi-sweet or Milk- -(Not spread) cut in small- -Chocolate Chips -pieces ---------------------------------DECORATION--------------------------------- White Chocolate 1. Heat oven to 350 deg. Line a 13 X 19 inch baking pan with greased foil, let ends extend above pan on two sides. 2. Mix flour and baking powder. 3. In a large bowl, beat sugar and butter until pale and fluffy. Beat in eggs, chocolate syrup, and vanilla until blended. Mixer on low gradually add flour until just blended. Stir in nuts. Pour into lined pan. 4. Bake bake 30 minutes or until pick inserted in center comes out with moist crumbs. Cool in pan on rack until slightly warm. 5. GLAZE: Whisk sugar, butter, and milk in sauce pan over medium-high heat until butter melts. Boil 30 seconds until sugar dissolves. Add chocolate chips and whisk until melted and glaze is smooth. 6. Pour hot glaze over warm brownie to cover top completely. 7. DECORATION: Melt white chocolate and spoon into plastic sandwich bag. Cut corner off plastic sandwich bag and drizzle melted white chocolate over glaze. Refrigerate until glaze is firm, about one hour. 7. Lift out of pan by the extending ends of foil onto a cutting board, and cut into squares. (Makes about 60 brownies). From Garett Lemon, CYBEREALM BBS, Watertown, NY. Typed into MM format by Lois Flack ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Chocolate Fantasy Cake Categories: Cakes Yield: 10 servings --------------------------------FOR THE CAKE-------------------------------- 4 Egg whites 1/3 c Butter or margarine 1 1/4 c Flour 1 c Sugar 1 tb Finely shredded lemon peel 1 ts Vanilla 2 ts Baking powder 4 Egg yolks 1/4 ts Salt 1 c Fresh raspberries or sliced 3 oz White baking bar, chopped -strawberries 3/4 c Half&Half, light cream/milk 3 tb Raspberry liqueur ------------------------------FOR THE FROSTING------------------------------ 4 oz White baking bar, chopped 1/2 ts Unflavored gelatin 1 1/2 c Whipped cream 3 tb Sugar 1 tb Cold water -----------------------------FOR THE GARNISHES----------------------------- 1/2 c Fresh raspberries or sliced White chocolate curls -strawberries Powdered sugar For the Cake: 1. In a medium mixing bowl, let egg whites stand at room temperature for about 30 minutes. In a small mixing bowl, stir together flour, lemon peel, baking powder, and salt. Set flour mixture aside. 2. Melt the 3 oz. white baking bar with 1/4 cup of the half and half, milk or light cream in a small heavy saucepan over very low heat, stir- ring constantly till baking bar starts to melt. Immediately remove from heat and stir till baking bar is completely melted smooth. Stir in remaining half and half, milk or cream; cool. 3. In a large mixing bowl, beat the margarine or butter with an elec- tric mixer on medium to high speed about 30 seconds, or until soft. Add sugar and vanilla; beat till combined. Add the egg yolks, one at a time, beating till combined. Alternately add the flour mixture and the white baking bar mixture, beating on low to medium speed after each addition just till combined. 4. Wash beaters. In a medium mixing bowl, beat the egg whites with an electric mixer on high speed till stiff peaks form. Gently fold in the egg whites into the batter. Spread batter into 2 greased and light- ly floured 8 x 1 1/2 inch round baking pans. 5. Bake in a 350F oven for 25-30 minutes or till a wooden toothpick in- serted in the center comes out clean. Cool cakes in pans on wire racks, for 10 minutes. Remove from pans. Cook cakes completely on racks. For the Filling: 1. In a small bowl, combine the 1 cup berries and raspberry liqueur, if using. Set aside till needed. 2. Put raspberry jam in small bowl and stir to soften. Set aside till needed. To Assemble the Cake: 1. Prepare the frosting and set aside. 2. To assemble cake, place one layer on a cake plate. Drain the liqueur from the berries and drizzle liqueur over the cake layer on the plate. Stir jam again to soften, and spread over the cake layer. Top with 1/3 of the White chocolate frosting. Spoon the 1 cup of berries on top of the frosting. 3. Top the berries with the remaining cake layer. Frost top and sides with remaining frosting. Gently place the White chocolate curls on the frosting on the top of the cake in any manner which you would like. Carefully cover the cake loosely with plastic wrap and chill for up to 24 hours. Just before serving, sprinkle cake with 1/2 cup berries and sift powdered sugar lightly over cake. For the Frosting: 1. Chill a medium mixing bowl and the beaters of an electric mixer. 2. Place the white baking bar and 1/4 cup of the whipping cream in a small heavy saucepan over very low heat, stirring constantly till the baking bar starts to melt. Immediately remove from the heat and stir until smooth. Cool completely. 3. In a 1 cup glass measure combine the cold water and unflavored gelatin. Let stand 2 minutes. Place cup in saucepan of boiling water. Heat and stir till gelatin is completely dissolved. 4. In the chilled mixing bowl, beat the remaining 1 1/4 cups of whipping cream and sugar with the chilled beaters on medium speed while gradually drizzling gelatin over whipping cream mixture. Beat till soft peaks start to form. Continue beating, gradually adding cooled baking bar mixture until stiff peaks form. Do not overbeat. Use immediately to frost cake. Makes 2 1/2 cups. Source: Better Homes and Gardens Magazine, Feb. 1994 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Nutritional Information: per serving: 532 calories, 29 g total fat, 141 mg chol, 193 mg sodium, 62g carbo, 1g fiber, 7g pro. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's German Streusel Cake Categories: Cakes Yield: 8 servings --------------------------------FOR THE CAKE-------------------------------- 3/4 c Margarine 2 ts Baking powder 1/4 c Sugar 1 1/4 c Milk 2 Eggs 1 lg Can drained fruit of choice 1 pn Salt -or 1 cup fresh sliced fruit 2 c Flour --------------------------FOR THE STREUSEL TOPPING-------------------------- 3/4 c Flour 3/4 c Margarine, cold, not soft 1/4 c Sugar 1 1/2 ts Cinnamon For the Cake: 1. Cream sugar and margarine togther. Stir in eggs, and then alternate stirring in the flour and the milk. 2. Grease and flour a small cookie sheet or sheet cake pan. Pour batter in pan, spread to evenly coat. Top with fresh sliced fruit or well-drained canned fruit. For the Streusel Topping: 1. Mix flour, sugar and cinnamon in a bowl. Cut the margarine in small pieces and drop in flour mixture. Mix together well -- the best way is to mix it with your hands. Mix until all is a consistency of a streusel topping. If it gets too dry, mix in a little more margarine. If it gets too sticky, add a little more flour. Sprinkle over cake/fruit mixture in cookie sheet/sheet cake pan. Bake for 30-35 minutes at 350F. Authors Notes: "In Berlin, Germany (where I was born) we make this cake in the plum season and use fresh plums and omit the streusel and just sprinkle with 1 cup of sugar on top of the still hot cake and serve with whipped cream. You can use Cool Whip if you like! This cake is always sold at bakesales in the Army. We just double the recipe and cut it in squares and wrap it in saran wrap and at the last sale it was gone in 30 minutes!" From: Brigitte Sealing, Cyberealm BBS, Watertown, NY originally posted..... March 13, 1992 Typed for you by: Linda Fields, SysOp, Cyberealm BBS Watertown, NY 315-785-8098 or 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Bundles Categories: Desserts Yield: 4 servings 1 Sheet Pepperidge Farm Frozen -pieces Puff Pastry 1/4 c Chopped walnuts 1 pk 6 oz Semi-Sweet Chocolate Confectioners Sugar Thaw pastry for 30 minutes. Preheat oven to 425F. On a lightly floured surface, roll pastry to a 12 inch square. Cut into 4 - 6 inch squares. In the center of each square, place 1/4 c chocolate chips and 1 T. wal- nuts. Bring the corners of the pastry together just above the chocolate, twist and turn. Fan out corners. Place on ungreased baking sheet and bake 10-15 minutes, or until golden brown. Let stand at least 10 minutes. Sprinkle with confectioners sugar and serve. Source: Pepperidge Farms Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Sauerbraten Categories: Meats Yield: 4 servings 2 lb Boneless roast beef 2 Peppercorns 1/2 l Buttermilk 5 Strips of bacon 1 c Red wine 1/2 l Water 1 Bayleaf 1 cn (small) tomato paste 1 Onion, sliced 3 tb Cornstarch 2 Cloves 2 Carrots, sliced 1. Put the meat in a ceramic or glass bowl. Pour the buttermilk, wine, and bayleaf over the meat. Add the peppercorns and onions. Keep in the refrigerator for at least 3 days, marinating the meat daily. 2. After 3 days, remove meat from the refrigerator. In a deep Dutch oven, fry the bacon and set aside. Put meat in the bacon drippings and brown on all sides quickly. Add 3 Tablespoons of the marinade (liquid only) and cover and simmer for 10 minutes. Add the water, tomato paste, and carrots. Crumble the bacon and add to the meat. 3. Cover and simmer for about 1 1/2 hours, making sure to watch the level of fluids in the dutch oven. Replace with water if it gets too low. When the meat is done, remove the meat and the carrots and keep warm. Stir in the cornstarch to thicken the juices and boil for a short time to the desired consistency. 4. Slice the meat and serve with the gravy and potato dumplings or wide noodles (other German choices include boiled potatoes or baked potatoes) and the carrots. Source: Brigitte Sealing, originally from Berlin, Germany -- now a US citizen and member of Cyberealm BBS Watertown NY originally posted 4/1/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Dot Pancakes Categories: Breakfast Yield: 8 pancakes 1/2 c Prepared pancake mix 1/2 c Milk 1/3 c Chocolate chips Soft vanilla ice cream OR 1 Egg, slightly beaten Cool Whip 1 tb Sugar Combine the pancake mix, sugar and chocolate chips. Stir in the milk and the egg. Drop by heaping tablespoonsfull onto a heated grill or skillet. Fry until bubbly. Turn, brown on the other side. Serve with soft vanilla ice cream of cool whip layered between two pancakes. Source: Brigitte Sealing, Cyberealm BBS Watertown NY Originally posted: 4/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frosty Chocolate Pudding Categories: Desserts Yield: 4 servings 1 Square unsweetened chocolate Toasted coconut 1 3 1/2 oz box chocolate 4 Scoops vanilla ice cream -pudding mix Make chocolate pudding as directed on package but add 1 square unsweet- ened chocolate to the pudding. Melt the chocolate first. Serve warm or cold in bowls and add 1 scoop of vanilla ice cream in the middle of the pudding and sprinkle with toasted coconut. Source: Brigitte Sealing, Cyberealm BBS Watertown NY Originally posted 3/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Famous Cream Puffs Categories: Desserts Yield: 8 servings -------------------------------FOR THE PASTRY------------------------------- 1 c Boiling water 1 c Flour 1 Stick of margarine 4 Eggs 1 pn Salt ------------------------------FOR THE FILLING------------------------------ 1 lg Package instant pudding 2 c Cool whip Milk as directed for pie Confectioners sugar -filling, not pudding 1. Make the pudding as if it were pie filling, with the reduced amount of milk required for a pie filling, only with instant pudding. The flavor can be any you like. Set aside in refrigerator to set pudding. 2. Boil water in a medium pot with the salt and margarine. Pour in the flour all at once, stirring well, and remove from stove. Beat in one egg at a time, not the mixture will be sticky at first. 3. Grease a cookie sheet, put teaspoonsful of the dough on the cookie sheet. Bake at one at 400F for 40 minutes. Do not open the door of the oven for the first 15 minutes or they will fall. 4. Cool and cut in half. Remove the cooled pudding and mix with the cool whip. Fill in the bottom halves of the puffs, put tops on, and sprinkle with powdered sugar. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY originally posted 3/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: George Fassett's Steak Sauce Categories: Sauces Yield: 1 servings 3 tb Ketsup 2 Or 3 shakes of soy sauce 1 ts Worchestershire sauce Salt and pepper "Here's a very quick and easy steak sauce, mimicking A-1 sauce..I've never measured any of it, just put it together.... Take all ingredients and put it in a cup and mix well. You can vary the flavour you like the best, or jazz it up with more seasonings (garlic? celery salt? thyme?) or even add a drop or two of smoke flavoring. Regardless, it does well in a pinch when you don't have any A-1 in the house." From: George Fassett, Cyberealm BBS, Watertown, NY originally posted 4/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbequed (in a skillet) Franks from Brigitte Sealing Categories: Meats Yield: 6 servings 3/4 c Ketsup 1 tb Soy sauce 1 ts Chili powder 1/2 ts Salt 1 ts Sugar Dash of hot sauce 1 c Water 8 -10 franks Mix all, except the franks, well and put in a skillet and bring to a boil. Add franks and simmer 15-20 minutes. Tastes great and is fast. Source: Brigitte Sealing, Cyberealm BBS Watertown, NY Originally posted 6/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Festive Ham Slices Categories: Meats Yield: 4 servings 4 1" thick fully cooked ham Whole cloves -slices 1 cn #2 1/2 purple plums 1/2 c Brown sugar, light or dark Drain the plums but save 1/3 cup of the juice. Heat oven to 300F. Place the ham slices in a shallow baking dish. Stud with cloves as many as you desire. Pour the plum juice over the ham and sprinkle with brown sugar. Bake uncovered for 1 hour. Top with plums and bake for 15 min. longer. Source: Brigitte Sealing, Cyberealm BBS Watertown NY Originally posted: 6/92 Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Larry Booth's Sweet and Sour Ribs Categories: Meats Yield: 4 servings 2 lb Spareribs 2 tb Cornstarch 2 tb Soy sauce 1/2 ts Salt 2 tb Honey 1 ts Oil for frying 1 tb Cornstarch 2 tb Brown sugar 2 tb Vinegar 1 tb Soy sauce 1 cn 8 oz Pineapple chunks 1. Cut ribs into 1 or 2 rib pieces. In a large pan, cover ribs with water. Bring to a bol, and simmer 20 minutes. Drain thoroughly. Pat dry with a paper towel. 2. In a shallow dish, combine 2 T cornstarch, 2 T soy sauce, salt and honey. Blend well. Coat drained ribs with honey mixture. Fry in hot oil (or shortening) in a mini-fryer for about 1 minute until brown and crispy. Drain well. Spoon sweet and sour sauce over fried ribs and serve warm. ====================================================================== = Sweet and Sour Sauce: While the ribs are cooking, combine cornstarch and brown sugar in a saucepan. Stir in vinegar and 1 T soy sauce. Add pineapple chunks with juice. Cook, stirring constantly, until sauce is thick and translucent. ====================================================================== = Source: Larry Booth, Cyberealm BBS Watertown NY Originally posted 6/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Herbed Potatoes Categories: Vegetables Yield: 4 servings -----------------------------FROM LINDA FIELDS----------------------------- 6 sm Baking potatoes 1/2 c Chopped onion 2 tb Unsalted margarine 1/2 c Hot skimmed milk 1 ts Dill 1 cl Garlic, minced 1/8 ts White pepper 1 ts Grated lemon peel 1 tb Parsley Paprika to taste 1. Bake the potatoes in a hot oven until done. Remove and cool. 2. Saute the onion and garlic in unsalted margarine. Scoop out the potatoes and mash the pulp. Beat in the sauteed onion/garlic mixture, hot skimmed milk, lemon and pepper. Mix in dill and parsley. 3. Refill skins and sprinkle with paprika. Rebake at 400F for 30 min. Source: The demented mind of Linda Fields, Cyberealm BBS Watertown NY originally posted 7/92 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Dogs Revisited (Glamour Dogs) by Brigitte Sealing Categories: Meats Yield: 6 servings 1/2 c Crushed corn chips 1 c Grated cheddar cheese 1/2 md Onion, minced 1 ts Worchestershire sauce 1/4 c Tomato sauce 10 Hot dogs "Mix all ingredients except hot dogs together. Heat oven to 350F. Split the hot dogs lengthwise. Put into a baking dish and fill each hot dog with the mixture. Bake about 12 minutes." Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Originally posted: 5/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swedish Meatballs From Fred Goslin Categories: Meats, Appetizers Yield: 4 servings 1 lb Ground beef 1/4 ts Nutmeg (ground) 1/2 lb Ground pork (lean) 1/4 ts Pepper 1/2 c Bread crumbs 2 tb Flour 1 md Onion (chopped) 1/2 c Water 1/3 c Milk 1 ts Beef bouillon (instant) 1 md Egg (beaten) 1/2 ts Brown bouquet sauce 1 1/2 ts Salt 1 c Half and half 3/4 ts Allspice (ground) 1) Mix beef, pork, bread crumbs, onion, milk, egg, salt, allspice, nutmeg, and pepper, and shape into 1" to 1½" balls... Place in single layer in a rectangular baking dish 12" x 8" or 10" square casserole... Microwave on high (100%) until meatbals are set and have lost their pink color, 9 to 11 min. re-arranging after half the time... 2) Remove meatballs, reserving the juices... Stir flour into meat juices, then add water, bouillon, and bouquet sauce... Microwave on high (100%) until slightly thickened, 3 to 4 min.,stirring once or twice during cooking... Gradually blend in half & half, reduce power to med-high (70%) and microwave until thickened and smooth, 4 to 6 min stirring once or twice during cooking... 3) Stir meatballs in sauce until coated, and microwave on med-high (70%) until heated through, about 1½ to 2 min. Serve over cooked noodles or as an appetizer... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: SWEET AND SOUR PORK SIRLOINS Categories: Meats Yield: 4 servings ----------------------------FROM GEORGE FASSETT---------------------------- -------------------------CYBEREALM BBS 313-786-1120------------------------- - - - - - MEAT - - - - - - - - SWEET & SOUR SAUCE - - 6 Pieces Boneless Pork- 1 tb Oil Sirloins (approx. 1 1/2 lb.) 1 c Pineapple Juice* - - - - - BREADING - - - - - 3 tb Corn Starch 1 c Bisquick 1/2 c Sugar 1 ts Salt 1 tb Soy Sauce 1/4 ts Pepper 3 tb White Vinegar 1/4 ts Garlic Powder 1/2 Green Pepper Celery Salt (a few shakes) 1 Can thin sliced Pineapple 1/2 c Oil -Chunks* * 20 0z. can of pineapple slices, drain off juice, approx. 1 cup, and cut into chunks. PREPARATION: Preheat oven at 350° Meat: Shake breading ingredients together in plastic bag, add meat and shake until coated. Heat 1/2 cup oil in large frying pan to hot and brown meat to golden brown color, approx. 5-6 minutes, turning occasionally. Arrange in large baking dish. Sweet and Sour sauce: Heat 1 tbsp. oil and 1 cup pineapple juice on low in saucepan. Whisk together cornstarch, sugar, soy sauce and vinegar until smooth. Add to oil/juice slowly, stirring in well with spoon. Stir until thickened and smooth. Add pepper strips and pineapple chunks. Pour over meat in baking dish. Bake at 350° for 1 hour. SERVING: Remove pork sirloins, arrange on platter. Put sweet/sour sauce in dish to pass. Serve over rice or noodles, or just to top meat with. (Bake potatoes or yams with it, if you prefer.) Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: ESPRESSO CREAM Categories: Beverages Yield: 8 servings ------------------------------FROM LOIS FLACK------------------------------ -------------------------CYBEREALM BBS 315-786-1120------------------------- 2 c Water 4 ts Instant Espresso Coffee 9 Squares, Sweet Cooking- - - - - - TOPPING - - - - - Chocolate(1/2 4 oz package) 1/2 c Whipping Cream 1 Cinnamon Stick (3 in. piece) Ground Cinnamon 2 tb Sugar 1. Combine water, chocolate, cinnamon stick, and sugar in a medium-size saucepan. Heat slowly, stirring constantly, until chocolate melts; stir in coffee until dissolved. Discard cinnamon stick. 2. Beat cream until stiff in a small bowl; spoon into demitasses (tiny coffee cups); pour hot coffee mixture into each. Sprinkle with cinnamon. Serve hot. Source: Family Circle Illustrated Library of Cooking Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glazed Carrots From Fred Goslin Categories: Microwave, Vegetables Yield: 6 servings 4 lg Carrots (peeled) 1 tb Water 3 tb Brown sugar (packed) 1/2 ts Salt 2 tb Butter/margarine 1 ts Cinnamon 1) Cut carrots into long thin strips and set aside... Combine remainder of ingredients in a 1½ qt. casserole, and microwave on high (100%) until butter is melted... 45 sec. to 1 min... Stirring to blend... 2) Stir in carrot strips until coated and then cover... Microwave on high (100%) until carots are tender... 5 to 8 min. stirring once during cooking... From the Sharp Carousel Microwave Cook Book... and Fred Goslin at Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: SOUP-ER SNACK MIX Categories: Misc. Yield: 8 servings ------------------------------FROM LOIS FLACK------------------------------ -------------------------CYBEREALM BBS 315-786-1120------------------------- - - - - - - - - - - - - - - 3 tb Light Corn Syrup 1/3 c Popcorn (unpopped) 1/4 ts Baking Soda 3/4 c Brown Sugar 1/4 ts Vanilla 1/3 c Butter 2 c Pecans 1. Pop the corn, removing the unpopped kernels. 2. Butter a large baking pan and spread the popcorn in the pan. 3. Sprinkle the nuts over the popcorn. 4. Put butter in a large saucepan and melt over low heat so butter coats pan. 5. Add brown sugar and corn syrup and cook to boiling for 4-5 minutes. 6. Remove pan from heat and stir in baking soda and vanilla. 7. Pour over popcorn and nuts, stirring to coat. 8. Bake at 300°F for 10 minutes, stir and bake 10 minutes more. 9. Cool completely. Source: Family magazine - Jan. 1994 Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lasagna1 From Loren Martin Categories: Italian Yield: 8 servings 2 Pounds sausage 2 15-oz cans tomato sauce 2 Pounds ground beef 1 16-oz can stewed tomatoes 1 c Onion, chopped 1 10 3/4 oz can tomato puree 1/2 c Chopped celery 2 tb Worcestershire sauce 1/2 c Chopped carrots 1 ts Each: tarragon, dill, 4 6-oz cans tomato paste Chili powder & mrs. dash 1 16-oz can whole tomatoes, 2 ea Cloves, minced Undrained & chopped coarsel (continued on lasagna2) Combine ground meats with chopped onions, celery and carrots. Cook until meat is browned, stirring to crumble meat; drain well and stir in all spices and tomato products. Bring to boil, reduce heat, and simmer for 2 or 3 hours, stirring occasionally. Cook lasagna noodles according to package directions, and drain. Combine ricotta cheese, eggs, Parmesan cheese and parsley; mix well. Spread about 1/2 cup of meat sauce in greased 13x9x2 inch baking dish. Layer half each of noodles, ricotta mixture, meat sauce and mozzarella cheese. Repeat layers, except for mozzarella cheese. Cover and bake at 375 degrees F for 25-30 minutes. Remove cover; sprinkle with remaining mozzarella cheese and bake an additional 5-10 minutes. Let stand at least 10 minutes before serving. (Please note recipe continued as LASAGNA2) Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lasagna2 From Loren Martin Categories: Italian Yield: 8 servings 1 ts Beau monde 1 c Grated parmesan cheese 1 ts Whole oregano 4 tb Chopped fresh parsley 2 8-oz pkgs lasagna noodles 8 c (32 oz) shredded 6 c Ricotta cheese Mozzarella cheese 4 Eggs, beaten All instructions are included under LASAGNA1. Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon SpareRibs From Cindy Goslin Categories: Meats, Microwave Yield: 4 servings lb Pork spare ribs (cut into 2 1 1/2 ts Cinnamon (ground -rib pieces) 1/2 ts Cloves (ground) 1 c Soy sauce 2 tb Cornstarch 4 tb Brown sugar (packed) 4 tb Water ***THIS RECIPE SHOULD NOT BE USED IF YOU ARE ON A NO or LO-SALT DIET... 1) Mix soy sauce, brown sugar, cinnamon, and cloves in a small bowl or measuring cup, and microwave on high (100%) until hot, 30 sec. to 1 min., stirring once or twice during cooking... Arrange spare ribs in a rectangular baking dish 12"x18" or 10"square casserole... Pour sauce mix over spare ribs and cover tightly with glass lid or clear plastic wrap... 2) Microwave on high (100%) for 5 min., then reduce power to med, (50%) and cook until fork tender, about 20 to 25 min., rotating dish every 10 min. during cooking... 3) Drain and reserve liquid... Microwave ribs, uncovered on med (50%) for 4 min... Skim fat from reserved meat juices, and mix with the water and cornstarch, microwave on high (100%) until thickened, approx 1½ to 2 min., stirring after half the time... Pour the sauce over the spareribs and serve... Source: Sharp Carousel Microwave Cook Book... Typed for you by: Fred Goslin and Cindy Goslin, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Chicken and Biscuit Pie Categories: Poultry Yield: 4 servings 2 tb Vegetable oil 1 pk Refrigerator biscuits 1/2 Green pepper, finely minced 4 Onions, sliced thin 1/2 c Milk 1 cn Cream of mushroom soup 1 c Cooked chicken, chunked 1/2 c Vegetables of your choice 1. Heat oven to 425F. Saute onions and pepper in oil until tender. Add undiluted soup, milk, chicken and vegetables. Mix well. 2. Turn into a 9 inch pie plate. Top with the biscuits and bake for about 15 minutes, or until the biscuits are golden brown and the chicken is bubbling. Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 Originally posted: 7/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Larry Booth's Saucy Little Meat Loaves Categories: Meats Yield: 6 servings 1 1/2 lb Ground beef 1 1/2 ts Salt 1/4 c Chopped onion 3/4 c Milk 3/4 c Rolled oats 1/4 ts Pepper 1/3 c Catsup 1 tb Firmly packed brown sugar 1 tb Mustard 1. For the meatloaves, combine beef, salt, onion, milk, rolled oats, and pepper. Shape 6 individual ,eat loaves and put in a shallow pan. 2. For the topping, combine the catsup, mustard, and brown sugar. Spread over the meat loaves. 3. Bake at 350F for 35 minutes. Larry says: "Men, when you beat your wife home and you want to cook a supper that is easy and good, here you go!!" Source: Larry Booth, Cyberealm BBS Watertown NY 315-786-1120 Originally posted: 8/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Prosciutto with Mushroom Sauce Categories: Poultry Yield: 6 servings -----------------------------FROM LINDA FIELDS----------------------------- -------------------------CYBEREALM BBS 315-786-1120------------------------- 3 Whole chicken breasts, Paprika Skinned, boned, & halved 5 tb Butter or margarine 1/4 c Chopped onion 1/4 c Flour 2 tb Dijon mustard 1 c Chicken broth 1 c Half & half or a small can 1/4 c White wine -of chicken gravy 4 oz Grated swiss cheese 1/2 lb Sliced fresh mushrooms 6 sl Ham or prosciutto, thin 16 oz Pkg frozen broccoli 1. Place one chicken breast between two pieces of plastic wrap and pound with mallet until about 1/4 inch thick. Repeat with remaining chicken breasts. Set aside. Heat oven to 400F. 2. In a large skillet over medium heat, melt 2 Tbsps of butter or margarine. Cook chicken in butter or margarine until lightly browned on both sides, about 5 min. Remove the chicken. 3. In the same skillet, melt the remaining 3 Tbsps. of butter or mar- garine. Add the onions and saute until tender, about 2 min. Remove from heat. Stir in flour and mustard. Gradually add chicken broth, half and half (or gravy) and wine (or water). Add mushrooms. Cook over low heat until mixture thickens and boils, stirring constantly. Add 1/2 of the swiss cheese, and stir until melted. 4. Arrange broccoli on the bottom of an ungreased 13 x 9 baking pan. Spoon half (2 cups) of the sauce over the broccoli. Alternate ham (prosciutto) and chicken breasts, slightly overlapping, over the sauce and broccoli down the center of the dish. Tuck ends of ham slices under the chicken. Pour the remaining sauce over the chicken. Bake at 400F for 20-30 minutes, or until chicken is tender. Remove from oven, and sprinkle with remaining swiss cheese, and paprika. Bake an addition- al 2 minutes or until cheese is melted. From the sick and weird mind of Linda Fields Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterscotch Cream Cheese Bars Categories: Cookies Yield: 6 dozen bars 1 pk 12 oz Butterscotch Chips 1/2 c Sugar 6 tb Butter 4 Eggs 2 c Graham cracker crumbs 1/4 c Flour 1 c Finely chopped walnuts 2 tb Lemon juice 2 pk 8 oz each cream cheese, soft 1. In a small heavy saucepan over low heat (or in a microwave oven in a microwave safe bowl or saucepan for 4 minutes on 70% power), melt the butterscotch chips and butter, stirring until smooth. If you use a microwave safe saucepan or bowl, be sure to cover it. 2. Transfer to large bowl. With a fork, stir in the graham cracker crumbs and walnuts until the mixture resembles crumbs; reserve 2 cups for the topping. Press remaining mixture into a 13 x 9 x 3 baking pan and bake in preheated 350F oven for 12 minutes. 3. In a large mixing bowl, beat cream cheese and sugar until fluffy. Slowly add one egg at a time, beating after each addition. Add flour and lemon juice, and beat until smooth. 4. Pour over hot baked crust, and sprinkle with reserved crumbs. Bake at 350F for 25 minutes. Cool completely in pan on wire rack. Cut into 2 x 1 inch bars. Chill before serving. Source: Nestle Butterscotch Morsels Bag Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Loren's Cheesecake Categories: Cheesecakes Yield: 10 servings Crust: 2 tb Lemon juice 1 1/2 c (20) graham crackers, 3/4 c Sugar Crushed 1 ts Vanilla 1/4 c Butter Topping: 1/4 c Sugar 1/2 c Powdered sugar Filling: 1/2 pn Sour cream 3 8-oz pkgs. cream cheese 1 ts Vanilla 2 lg Eggs (3 small) Use spring form pan. Mix graham crackers (crushed), butter and sugar for crust mixture and bake for 8 minutes at 350 degrees F; cool for 15 minutes. Combine filling ingredients and mix together with electric mixer until fluffy. Pour into crust (cooled) and bake for 30 minutes at 350 degrees F. Cool for 30 minutes. Combine all topping ingredients and beat until fluffy. Pour over cheesecake (cooled) and bake an additiona 10 minutes at 350 degrees F. Refrigerate several hours or overnight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coonmart Chili from Loren Martin Categories: Soups/stews Yield: 15 servings 5 lb Ground lean beef 4 tb Brown sugar 6 Chopped onions 4 tb Ground cumin 6 Garlic Cloves, minced 2 ts Each: majorum, coriander 3 8-oz cans tomato sauce Ground pepper 3 6-oz cans tomato paste 4 Bay leaves 3 Quarts tomato juice Dash: cinnamon, cayenne 9 tb Chili powder Pepper, hot sauce, ms. dash 4 tb Vinegar White wine & spagh sauce In very large pot, brown beef, onions and garlic; drain off fat. Add remainder of ingredients and bring to boil. Reduce heat, cover, and simmer for several hours, stirring occasionally. Great served with shredded cheddar cheese and chopped onion toppings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Loren Martin's Spiced Pot Roast Categories: Meats Yield: 6 servings 1/2 ts Crushed red pepper 1 1/2 tbs sugar 4 Cl Garlic, crushed 1 ts Salt 1/2 ts Cumin 3 tb Poppy seeds 4 ts French mustard 1/2 c Vinegar 3/4 ts Tumeric 1/3 c Tomato puree 1 1/4 tsp ginger 3 Bay leaves 1 ts Rosemary 2 Cloves 1 ts Lemon pulp 2 Onions, chopped This is the ROAST WITH SOUL!!!! Place the crushed red pepper, garlic, cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2 pound beef roast in large bowl and pour blended herbs and spices over meat; let marinate for 6 hours. Heat oil in skillet; add cloves and bay leaves and fry themn for 4 minutes; add onions and fry until they are soft. Turn off heat and let oil become lukewarm. Add meat and simmer for about an hour. Then, pour on tomato puree and increase heat; cook until meat is tender. This is a great recipe to mix together and pour over a roast in a crock pot; let cook for about 8 hours on LOW. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thick & Spicy Spaghetti Sauce2 from Loren Martin Categories: Sauces Yield: 6 servings 2 ts Sweet basil 2 Bay leaves 1 ts Paprika 1/2 c Water 1 ts Mrs. dash 1/2 c Burgundy or dry wine 2 ts Cinnamon Hot cooked pasta 2 ts Vinegar Shredded sharp cheddar and 1/2 ts Curry powder Grated paramesan cheeses 3 dr Hot sauce ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thick & Spicy Spaghetti Sauce1 from Loren Martin Categories: Sauces Yield: 6 servings 2 lg Onions, chopped 1 16-oz can whole tomatoes 2 md Green peppers, chop Undrained & chopped 1 c Chopped celery 3 8-oz cans tomato sauce 3 Cl Garlic, minced 2 tb Worcestershire sauce 2 tb Olive oil 2 ts Chili powder 2 Pounds ground beef 2 ts Dill weed 1 pk Fresh mushrooms, sliced 2 ts Whole oregano 3 6-oz cans tomato paste (continued on sauce2) Brown ground beef with onion, green pepper, celery and garlic in hot oil in large dutch oven. Cook until meat is browned, stirring to crumble; drain well, and stir in remaining ingredients. Cover, bring to boil, and reduce heat to simmer for an additional 2 or 3 hours, stirring occasionally. Remove bay leaves and serve over pasta of choice. Sprinkle with shredded sharp cheddar cheese and grated Parmesan cheese if desired. (Please note that this recipe is continued on the next entry as THICK & SPICY SPAGHETTI SAUCE2) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fred Goslin's Beef Supreme Categories: Meats Yield: 8 servings 1 1/2 lb Beef chuck steak, boneless 1 cn Cream ofcelery soup, cond- .cut into 1/2" cubes Ensed 10 3/4 oz. 1/4 c Flour 1 cn Cream of mushroom soup con- 3/4 ts Salt Densed. 10 3/4 oz. 1/4 ts Pepper 3 md Potatoes cut into 1/2" cubes 1 md Onion, chopped 3 md Carrots thinly sliced 2 tb Butter 1 tb Worchestershire sauce Shake beef, flour, salt, and pepper ina plastic bag, until beef is coated... Set aside... Place onion and butter in a 3 qt.casserole, microwave on high (100%) until onion are tender, 3-4 min... Stir beef and remaining ingredients into onion sand cover... Microwave on high (100%) for 5 min.then reduce power to med. (50%) and continue cooking until beef and potatoes are tender, about 45 min., stirring after half the time... Let stand 5-10 min. and serve over cooked rice, noodles, or potatoes if desired... from the Sharp Carosel Microwave Cook Book ...and Fred Goslin... .. on Cyberealm Bbs Watertown NY... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fred Goslin's Stuffed Mushrooms Categories: Vegetables Yield: 12 appetizers 8 oz Fresh Mushrooms 3 dr Red pepper sauce 3 sl Bacon 1 tb Flour 1/3 c Green onion (chopped fine) 1/4 c Whipping cream 1/2 ts Salt 2 tb Chedder cheese (shredded) 1/4 ts Pepper 1) Wash mushrooms... Remove the stems and chop them fine... Place the mushroom caps on paper toweling on dinner plate and microwave on medium high (70%) for 1 min., then drain and set aside... Place bacon in medium size bowl and microwave on high (100%) until crisp 2½ to three min., drain and add chopped mushroom stems, onions, salt and pepper,and red-pepper sauce... Microwave on high (100%) untill mushrooms and onions are tender 2 to 3½ min... 2) Blend in flour, stir in cream until smooth... Reduce power setting to med-high (70%) and microwave until thickened and smooth 2 to 3 min, stirring once or twice during cooking... then stir in the cheese... 3) Fill each mushroom cap with the bacon mixture, and place around the edge of round dinner plate... Microwave on high (100%) until cheese melts 1 to 1½ min., rotating the plate ½ turn after ½ the cooking time... from the Sharp Carousel Microwave Cook Book ·∙∙and Fred Goslin∙∙· ...on Cyberealm Bbs Watertown NY (315) 785-8098... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fred Goslin's Chicken Breasts Parmesan Categories: Poultry Yield: 4 servings 1 cn Tomato sauce (8oz) 1 ts Parsley flakes 1 ts Italian seasoning 2 lg Chicken breasts (skinless & 1/4 ts Garlic salt Boneless & split) 1/3 c Bread crumbs (or corn flake 1 lg Egg (beaten) Crumbs) 1/2 c Mozzarella cheese (shredded) 1/4 c Parmesan cheese (grated) 1) Mix tomato sauce, italian seasoning, and garlic salt in a two cup measuring cup, cover with waxed paper and microwave on high (100%) for 2 min... Stir and reduce power to med. (50%) and microwave for 5 min., stirring once... Then set aside... 2) Mix bread crumbs, ¼ cup parmesan cheese, and parsley flakes... Dip the chicken breasts in the beaten egg and then in the crumb mixture (repeat if desired)... Place in rectangular baking dish 12"x18" or a 10"square casserole, cover with waxed paper and microwave on med-high (70%) until chicken is tender, about 9 to 14 min, re-arranging after ½ the cooking time DO NOT TURN OVER... 3) Pour sauce over chicken, sprinkle mozzarella on top of that and then sprinkle with additional parmesan cheese if desired... Microwave on med-high (70%) until mozzarella melts and sauce is hot... About 2 to 5½ min... ...from the Sharp Carousel Microwave Cook Book... ·∙*and Fred Goslin*∙· ...on Cyberealm Bbs Watertown NY (315) 785-8098... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Amaretto Cheesecake from Loren Martin Categories: Cheesecakes Yield: 10 servings 1 1/2 c graham cracker crushed 1/2 c Sugar 1/2 Stick butter, melted 1/3 c Amaretto liquor 15 oz Ricotta cheese 1 ts Vanilla 8 oz Cream cheese 1/4 ts Salt 4 Eggs, lightly beaten Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill. Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferrably in refrigerator overnight) before serving. Top with fresh fruit, or jam. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Los Pinos Mashed Potatoes from Loren Martin Categories: Vegetables Yield: 4 servings 1 1/2 cups chicken broth 1 tbs freeze-dried chives 1/2 cup heavy cream 1 tbs sour cream 2 tbs butter/margarine 1 tbs cream sherry 5 servings instant potatoes Heat chicken broth, cream and butter just to boiling in medium-sized saucepan; remove from heat. Gradually stir in potato granules and chives. Whip briskly with fork or whisk until fluffy, about 1 minute. Stir in sour cream and sherry. Spoon into buttered 1-quart casserole and bake at 350 degrees F for 15 minutes, or until piping hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Love Apple Pie from Loren Martin Categories: Pies Yield: 8 servings 1/3 c Tomato catsup 3/4 c Flour 2 ts Lemon juice 1 ts Cinnamon 5 c Sliced/peeled apples 1/2 ts Ground allspice (2 to 2-1/2 pounds) 1/3 c Softened butter 3/4 c Granulated sugar 1 Unbaked 9-inch pie shell Blend ketchup & lemon juice; combine with apples. Combine sugar, flour and cinnamon; cut in butter until thoroughly mixed. Fill pie shell with apples; top with sugar mixture. Bake at 375 degrees F for 40 to 45 minutes, or until apples are cooked. Serve warm with ice cream, if desired. Makes one 9-inch pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Breasts Amaretto from Loren Martin Categories: Poultry Yield: 4 servings 1/4 c Butter or margarine 1/2 c Amaretto liquor 1/3 c Chopped onions 4 Chicken breasts, boneless 1/3 c Chopped celery Glaze: 4 c Bread crumbs or stuffing 1 1/2 c light brown sugar 1 cn Water chestnuts 1/2 c Honey (or butter) 2 ts Poultry seasoning 1/2 c Orange juice 1 ts Beau monde seasoning 1/3 c Amaretto liquor 1 c Chicken broth Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist). If placed on top, baste from time to time with glaze sauce. Glaze sauce: combine and heat ingredients slowly in small heavy saucepan until sugar dissolves. Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: George Fassett's Fake Jerky Strips Categories: Meats Yield: 12 pieces ------------------------------------MEAT------------------------------------ 1 lb Ground beef 1 ts Liquid smoke 1 ts Garlic powder 1 tb A-1 Sauce 1 ts Salt 1/2 c Quick Quaker Oats 1/4 ts Black Pepper 1 Eggwhite -----------------------------------SAUCE----------------------------------- 2 tb A-1 Sauce 1 ts Soy Sauce 2 tb Worchestershire Sauce 1 ts Liquid Smoke 3 tb Ketchup 2 tb Water 2 tb Vegetable Oil 1. Mix ground beef with all other ingredients, stir until mixed. Put into a food processor with chopping knife and chop for a good minute, until well-mixed together and consistency of putty. 2. On a floured cutting board, take ball of meat mixture and coat both sides lightly with flour so it won't stick and roll out with floured rolling pin, fold and roll until roughly 8" by 12" rectangle 1/8" or less thick. 3. Using a pizza cutter, cut into 1" wide strips 8" long and carefully transfer to a wire rack. 4.Heat oven to 300°, place wire rack with meat in oven on oven rack in center of oven, with second oven rack one notch below. On lower rack, place cookie sheet under meat to act as a drip pan. 5. Bake for 1 hour at 300°. 6.Mix together sauce ingredients in shallow dish. Remove rack of meat, roll each strip into sauce mix and return to rack. When all coated, return to oven and increase temp. to 450°. Bake for 15 min. 7. Remove rack again and recoat strips and return to oven for another 15 min. or until strips become almost burnt around edges. 8. Remove from oven and coat one last time, then let sit and cool to room temp. 9.Enjoy! Source: George Fassett, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacardi Rum Cake from Loren Martin Categories: Cakes Yield: 12 servings Cake: 1/2 c Wesson oil 1 c Chopped pecans 1/2 c Dark rum (80 proof) 1 18.5 oz yellow cake mix Glaze: 1 3.75 oz pkg jello instant 1/4 lb Butter Vanilla pudding mix 1/4 c Water 4 Eggs 1 c Sugar 1/2 c Cold water 1/2 c Dark rum (80 proof) Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on serving plate. Prick top and drizzle and smooth glaze evely over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage-pepper Slaw from Loren Martin Categories: Salads Yield: 8 servings 4 c Finely shredded cabbage Dash pepper 1 Chopped onion 1/2 c Miracle whip 1/2 c Chopped green pepper 2 tb Tarragon vinegar 1 ts Celery seed 1 tb Prepared mustard 1 ts Salt 2 tb Sugar Combine chilled vegetables. Combine remaining ingredients, stirring to dissolve sugar. Pour dressing over vegetables and toss lightly. Refrigerate before serving for several hours to let flavors mix. Source: Public Service Co, Oklahoma ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerbraten ala Loren Categories: Meats Yield: 6 servings 1 4-lb boneless roast 12 Peppercorns 2 c Red wine and red 1/4 c Sugar Wine vinegar mixed 3 Cloves 2 c Water Flour 1 Cl Garlic, minced 2 tb Bacon drippings 3/4 c Onion, sliced 1 1/2 c Sour cream 1 Bay leaf Season meat with salt and pepper to taste. Place in large bowl. Bring wine, vinegar and water to boil. Add garlic, onion, bay leaf, peppercorns, sugar and cloves. Pour over beef. Cover and refrigerate 12 hou overnight. Remove meat and dry thoroughly. Dredge meat with flour. Heat bacon drippings in large, heavy kettle, add meat and brown on all sides. Add half of marinade. Cover tightly and simmer until tender (2-1/2 to 3 hours). Remove meat to platter and keep hot. Thicken gravy with 2 tbs. each of flour and water mixed and stirred into gravy over fairly high heat. Stir in sour cream. Pour over sliced meat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: SHERRY TORTONI Categories: Desserts, Microwave Yield: 6 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * * * * * * * * * * 1 c Whipping Cream 2 c Marshmallows 2 ts Chopped,toasted Almonds 1/4 c Cream Sherry Slivered Almonds, toasted 1. In a 1-quart casserole combine marshmallows and sherry. Cook uncovered, on 100% power (high) for 1 or 2 minutes or till marshmallows are melted, stirring the mixture once. 2. In a large chilled mixer bowl beat whipping cream till soft peaks form. Fold marshmallow mixture into whipped cream. Fold in chopped, toasted almonds. Spoon the mixture into 6 muffin cups lined with paper baking cups. Cover and freeze about 4 hours or till firm. 3. Remove from muffin cups and top each tortoni with toasted, slivered almonds just before serving. Serves 6 NUTRITION ANALYSIS: Calories....................223 Protein.................2 g Fat........................16 g Sodium.................22 mg Source: Better Homes and Gardens Microwave Cooking Card Library Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crustless "Frugal" Quiche; Calorie Reduced Version Categories: Low-cal Yield: 5 servings 5 Eggs 1 1/4 c Cheese, large curd cottage 1/4 c Flour 1/2 lb Cheese, reduced calorie jack 1/2 ts Baking powder 1/3 c Margarine, diet 1/8 ts Salt 1 Onion, med. ADAPTED FROM "FRUGAL GOURMET" TELEVISION SERIES Preheat oven to 400 deg. F. Slice onion into 1/4 inch wedges and saute in skillet that has been sprayed with release agent; remove from heat and cool. Melt margarine; cool. Cut jack cheese into 1/8 to 1/4 inch cubes. Beat 5 eggs in large bowl of mixer. Add flour, baking powder, salt, cottage cheese, butter and jack cheese until well combined. Stir in onions. Pour into 9x13 baking dish and bake for 15 minutes at 400 deg. Reduce heat to 350 deg and cook for another 30 minutes. Each serving is the equivalent to the following Weight Watchers Personal Choice program exchanges: 1 egg, 1 1/2 hard cheese, 1 cottage cheese, 1/4 bread, 1 1/2 fat, 1/4 vegetable, 15 optional calories Typed for you by Scott Welliver, Episoft Systems (author of Meal Master) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunky Guacamole Categories: Mexican Yield: 8 servings 2 Ripe Avocados, peeled, 1/4 c Picante sauce Seeded and diced 1 ts Lemon juice 1 Tomato, chopped 1/4 ts Salt 1/3 c Onion, chopped Combine all ingredients, mixing lightly; chill overnight. Makes about 2 1/2 cups. (This is a really nice change for those who don't like the mushiness of other guacamole recipes.) Recipe adapted from the Pace Picante Sauce 40th Anniversary Recipe Collection by Loren Martin, Big Cabin, OK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tostada Soup Categories: Soups/stews Yield: 4 servings 1 Pound ground beef or pork 1 c Picante sauce 1 c Chopped onion 1/2 ts Ground cumin 1 cn (16 ozs) whole tomatoes Toppings: 1 cn (15 ozs) pinto beans, Tortilla chips, crushed Drained Shredded cheddar cheese 1 cn (8 ozs) tomato sauce Shredded lettuce 1 c Water or tomato juice Sour cream Brown meat with onion in 3-quart saucepan; drain well. Drain and chop tomatoes, reserving juice. Add tomatoes and juice to saucepan with beans, tomato sauce, water (or tomato juice), picante sauce and cumin. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Ladle into soup bowls, and top with tortilla chips, cheese, lettuce, sour cream and additional picante sauce as desired. Makes about 6 cups of soup. Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by Loren Martin, Big Cabin, OK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mole Poblano Categories: Poultry Yield: 6 servings 3 Whole chicken breasts, split 1 ts Ground cumin Boned and skinned 1 ts Oregano leaves, crushed 2 tb Vegetable oil 1/2 ts Garlic salt 1 cn 15 oz tomato sauce Dash of gound cloves, 1/2 c Picante sauce Nutmeg and allspice 4 ts Cocoa, unsweetened Pound chicken to 1/2 inch thickness (if desired). Lightly brown in oil in large skillet; drain. Combine remaining ingredients and mix well. Pour over chicken in skillet. Bring to boil, reduce heat, cover and simmer gently for 10 minutes. Remove chicken to serving platter and keep warm. Cook and stir sauce until slightly thickened, about 5 minutes and spoon over chicken. Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by Loren Martin, Big Cabin, OK |OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 362 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-02-04,01:44 From: LOIS FLACK To: ALL Subject: Valentine Recipe Flags: Here is an easy dessert recipe for that special dinner you may be planning for the 14th! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: BE-MY-VALENTINE PIE Categories: Pies, Microwave Yield: 8 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * * * 1 Chocolate-flavored crumb 1 c Water -pie shell 1 3-ounce package - Strawberry Milk chocolate kisses - -Flavored Gelatin -(optional) 1 pt Vanilla Ice Cream (2 cups) 1. In a 4-cup glass measuring cup stir together water and gelatin. Cook, uncovered, on 100% power (high) for 1 1/2 to2 minutes. 2. Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream is melted. Chill mixture for 35 to 30 minutes, stirring twice during chilling (the mixture should mound when you drop it from a spoon. 3. Pour chilled ice cream mixture into pie shell. Chill about 4 hours or till ice cream is set. 4. If desired, arrange milk chocolate kisses in a heart shape atop pie. Serves 8 . . . . . . . . . . . . NUTRITIONAL ANALYSIS . . . . . . . . . . . Calories........................252 Protein..................3 g Fat............................13 g Sodium................159 mg Source: Better Homes and Gardens Microwave Cooking Card Library Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: BLACK FOREST TRIFLE Categories: Desserts Yield: 8 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315) 786-1120------------------------ * * * * * * * * * * 2 ts Vanilla Extract 4 1/2 c Milk 2 c Cookie Crumbs (made from - 3 Squares (1oz. each) Unsweet- -vanilla wafers, shortbread -ened Chocolate -or chocolate-chip cookies) 1/3 c Cornstarch 1 cn (20 oz.) Cherry-Pie Filling 1/2 c Sugar * * * * * * * * 1/4 ts Salt 1. Put 4 cups of milk into a large, heavy saucepan. Add unsweetened chocolate and heat over moderate heat, watching carefully, until bubbles form on milk around edges of pan──milk is then scalded. Remove form heat and set aside. 2. Put cornstarch, sugar, salt and remaining 1/2 cup milk into a small bowl. Use a small whisk to stir cornstarch mixture until all dry ingredients are moistened and no lumps remain. Be sure mixture is well stirred just before adding to hot milk. 3. Using a large wire whisk, stir hot-milk mixture in saucepan while gradually adding cornstarch-milk mixture. Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture begins to boil. Boil 1 minute longer, stirring constantly. 4. Remove from heat and stir in vanilla extract. (If you must stop for a short while, place a piece of plastic wrap on surface of pudding to prevent a skin from forming.) Spoon 1/3 of the chocolate pudding into a 2-quart soufflé dish or fancy glass bowl. Top with 1/3 of the cookie crumbs. 5. Set aside 1/2 cup cherry-pie filling. Gently spoon half of remaining filling onto crumbs in bowl. Repeat layering with another third of chocolate pudding, crumbs, the remaining cherry-pie filling and the remaining chocolate pudding. 6. Spoon remaining cookie crumbs around chocolate pudding to form a border. Top chocolate pudding layer with remaining 1/2 cup cherry-pie filling, placing it in the center. Refrigerate trifle, covered, until pudding is well chilled──5 to 6 hours. Serves 8 Source: McCall's Cooking School Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fred Goslin's Parmesan Burgers Categories: Meats Yield: 6 servings 1 cn Tomato sauce (8oz) 1 ts Parsley flakes 1 ts Italian seasoning 1/4 c Onion flakes 1/4 ts Garlic salt 1 1/2 lb Ground beef 2/3 c Bread crumbs (or corn flake 1 lg Egg Crumbs) 1 lg Egg (beaten) 1/4 c Parmesan cheese (grated) 10 sl Mozzarella cheese Slices 1) Mix tomato sauce, italian seasoning, and garlic salt in a two cup measuring cup, cover with waxed paper and microwave on high (100%) for 2 min... Stir and reduce power to med. (50%) and microwave for 5 min., stirring once... Then set aside... Mix 1/3 cup bread crumbs, ground beef, and onion flakes with one egg and divide into six equal portions (patties) 2) Mix 1/3 cup bread crumbs, ¼ cup parmesan cheese, and parsley flakes... Dip the beef patties in the beaten egg and then in the crumb mixture (repeat if desired)... Place in rectangular baking dish 12"x18" or a 10"square casserole, cover with waxed paper and microwave on med-high (70%) until beef is tender, about 9 to 14 min, re-arranging after ½ the cooking time DO NOT TURN OVER... 3) Pour sauce over beef patties and top with mozzarella slices and then sprinkle with additional parmesan cheese if desired... Microwave on med-high (70%) until mozzarella melts and sauce is hot... About 2 to 5½ min... ...from the kitchen of Fred Goslin... ...on Cyberealm Bbs Watertown NY (315) 785-8098... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New England Clam Chowder from Fred Goslin Categories: Soups/stews Yield: 4 servings 3 sl Bacon [chopped] 3 tb Flour 2 cn Clams [minced, 6½ oz each] 1 1/2 c Milk Drain & RESERVE 1/3c liquid 1 ts Salt 1 1/2 c ½" potato cubes 1/8 ts Pepper 1/2 c Onion [chopped] 1 c ½ & ½ This chowder is not as good as the chowder served at Jay's Diner in Rochester NY, [which is, without a doubt, the best I've tasted, so far] but it's close... 1] Place bacon in in 2qt casserole and microwave on high [100%], until bacon is crisp, 3 to 4 min... Add reserved clam juice, potatoes, and onions... Cover and microwave on high [100%] until potatoes are tender, 8 to 10 min., stirring after half the cooking time... 2] Blend in the flour, stir in the milk, salt, and pepper, and microwave on high [100%] until thickened, 4 to 7 min., stirring 2 to 3 times during the cooking time... 3] Blend in the ½ & ½ and stir in the clams... Microwave on medium high, [70%] until thickened and heated through, Approx 4 to 5 min... From the Sharp Carousel Microwave Cook Book and Fred Goslin on Cyberealm Bbs in Watertown NY (315)-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Buttered Rum from Fred Goslin Categories: Beverages Yield: 1 servings 2/3 c Apple cider 1 1/2 oz Rum 1 tb Brown sugar [packed] 1 ts Butter 1 x 1" stick cinnamon 1 ds Nutmeg [ground] 1] Stir cider and brown sugar in a large mug or cup, and then add the cinnamon stick... 2] Microwave on high [100%] until cider boils, 2 to 2½ min... Stir in rum, top with butter and ground nutmeg... From the Sharp Carousel Microwave Cook Book and Fred Goslin in Watertown NY, on Cyberealm Bbs (315)-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Coffee from Fred Goslin Categories: Beverages Yield: 1 servings 1 c Coffee [strong & black] 1 ts Sugar 1 1/2 oz Irish whisky 1 tb Whipped cream 1] Mix coffee, sugar, and whiskey in a large mug or cup... 2] Microwave on high [100%] until hot 1½ to 2 min. and top with the whipped cream... from the Sharp Carousel Microwave Cook Book and Fred Goslin in Watertown NY, on Cyberealm Bbs... (315)-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mrs Field's Cookie recipe Categories: Cookies Yield: 112 cookiess 2 c Butter 1 ts Salt 2 c Sugar 2 ts Baking powder 2 c Brown sugar 2 ts Baking soda 4 lg Eggs 24 oz Chocolate chips 2 tb Vanilla 9 oz "Hershey"bar [grated] 4 c Flour 3 c Chopped nuts [your choice] 5 c Oatmeal First put small amounts of oatmeal into blender until it turns to powder. 1] Cream togeather butter, brown sugar, and sugar, and then add the eggs and vanilla... 2] Mix togeather flour, oatmeal powder, salt, baking powder, and the baking soda... 3] Add the sugar/butter mix to the flour, then add the chocolate chips, grated "Hershey" bar and the nuts... 4] Make into golf ball size portions and place 2" inches apart on an ungreased cookie sheet and bake at 350° for 8 to 10 min... reproduced for you by Fred Goslin in Watertown NY on Cyberealm Bbs (315)-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yuletide Toffee Squares Categories: Cookies Yield: 60 bars ---------------------------FROM BRIGITTE SEALING--------------------------- -------------------------CYBEREALM BBS 315-786-1120------------------------- 4 1/2 c Oats, uncooked 1/2 ts Salt 1 c Brown sugar 1 pk 12 oz chocolate chips 1/2 c Margarine, melted 2 tb Shortening 1/2 c Dark corn syrup 2/3 c Chopped nuts 1 tb Vanilla 1. Heat oven to 450F. Lightly grease a 15 x 10 pan. 2. Combine oats, sugar, margarine, corn syrup, vanilla and salt. Mix well. Firmly press mixture into the pan. Bake 12 minutes, or until mixture is brown and bubbly. Cool completely. 3. In a saucepan or microwave, melt the chocolate chips and shortening. Stir constantly if melting on the stove. Spread evenly over the oat base, and sprinkle with nuts. Chill until set, and cut into bars. Typed for you by Linda Fields, Cyberealm BBS 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: George Harris' Hot and Sour Celery Soup Categories: Soups/stews Yield: 2 gallons ----------------------------FROM: GEORGE HARRIS---------------------------- -------------------------CYBEREALM BBS 315-786-1120------------------------- 1 ga Chicken broth, lo salt, 2 lb Sunchokes -divided 2 lb Jimaca 4 lb Chopped celery 2 lb Tofu, drained and diced 3/4 c Rice wine vinegar 3 c Sliced scallions 3/4 c Low sodium soy sauce 1 c Water 1/2 c Cornstarch 1 c Egg substitute (optional) 1/3 c Fresh minced ginger 2 tb Sesame oil (optional) 1 ts Red pepper flakes 1. In a large soup pot, heat 2 cups of broth. Add celery, cover and steam for 3-4 minutes. 2. Uncover, and add remaining chicken broth, vinegar, soy sauce, ginger, and red pepper. Bring to boil. Reduce heat and simmer 12-14 min. 3. Add tofu, sunchokes, jimaca and scallions and bring to a boil. Combine cornstarch and water and mix to create a paste. Whisk mixture into boiling soup and cook until thickened, and remove from heat. Whisk in egg substitute and sesame oil if desired. Source: Calendar produced by Kraft Foods, 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: World's Best Low-Fat, Low-Cal Lasagna Categories: Italian Yield: 20 servings -----------------------------FROM LINDA FIELDS----------------------------- -------------------------CYBEREALM BBS 315-786-1120------------------------- 1 pk Uncooked lasagna noodles 3 tb Parsley flakes Water to cook noodles 1 tb Italian seasoning 1 ts Salt for water 2 lb Turkey italian sausage 4 c Shredded mozzarella cheese 1 ts Honey -low cal, low fat 1 ts Salt 3 Jars pasta sauce of your Pepper to taste -choice (or 8 cups) 4 Eggs (or egg substitute to 2 lb Low-fat ricotta cheese -equal 4 eggs) 1 tb Sugar Parmesan cheese to taste 1/2 c Low-fat parmesan cheese 1. Heat sufficient water in a large sauce pan to cook the lasagna noodles. Add the salt to the water to speed cooking. Add the uncooked noodles to the boiling water, and boil about 10 minutes or until flexi- ble but not fully cooked. Drain on aluminum foil or waxed paper and cool completely. 2. In a large saute pan, saute turkey italian sausage until completely cooked. Crumble. Drain and set aside. 3. In a large mixing bowl, add ricotta cheese and mix in eggs whisking one at a time to blend well. Add parmesan cheese, mozarella cheese, parsley, sugar, honey, salt, italian seasoning, pepper, and mix well. 4. In a very large (roasting pan size) baking pan, add 1/2 cup of the sauce to the bottom. Line the bottom with lasagna noodles; add 1/2 of the cheese mixture, and then add 1/2 of the sausage on top of the cheese. Add 1 to 1 1/2 cups of sauce over this layer, top with noodles and repeat process. When the final layer of noodles is added, top with sauce and additional mozarella cheese and parmesan cheese, if desired. 5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and bake for an additional 30 minutes or until cheese is bubbly (and the pan is sufficiently dripping to make a mess ;). Serve in 4 x 3 squares. From the warped and strange mind of Linda Fields Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Real German Potato Salad from Brigitte Sealing Categories: Salads Yield: 8 servings 8 Boiled potatos, peeled & 4 Hard boiled eggs, diced -thinly sliced 1 ts Spicy mustard 1/2 Apple, peeled and diced 1/4 c Pickle juice (or 1 T sugar 1/2 Onion, diced -and 1 T vinegar) 4 -5 Tbsps No Fat Miracle Whip Salt, pepper & paprika to 1 c Sweet pickle relish -taste Mix everything together carefully and cook for at least 2 hours or preferably overnight. German Macaroni Salad: The same as above, just substitute 1/2 large package cooked and cooled macaroni for the potatoes and add 1 Tbsp. ketsup. From: Brigitte Sealing (formerly of Berlin Germany) originally posted 8/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Hamburger Stroganoff Categories: Ground beef Yield: 6 servings 1/2 c Minced onion 1 lb Ground beef or turkey 1/2 ts Garlic powder 2 tb Flour 2 ts Salt 1/4 ts Pepper 1/4 ts Paprika 1 cn Sliced mushrooms 1 cn Cream of mushroom soup 1 c Sour cream or buttermilk 1/4 c Margarine 1. Saute onion in margarine until golden. Stir in meat, garlic, flour, paprika, salt and pepper, and mushrooms; saute 5 minutes. 2. Add soup (undiluted); simmer uncovered 10 minutes. Stir in sour cream or buttermilk and sprinkle with parsley. Serve over rice, noodles or toast. Source: Brigitte Sealing, Cyberealm BBS Watertown NY 1992 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wassail Bowl ala George Harris Categories: Beverages Yield: 24 servings 2 qt Apple cider 1 ts Allspice 1/2 c Orange juice 1/2 ts Cloves 1/4 c Lemon juice 1 3" Cinnamon sticks 1/2 c Sugar 1/4 ts Nutmeg Combine all ingredients, bring to a boil, and simmer for 5 min. Serve hot. Source: George Harris, Cyberealm BBS Watertown NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cake Cobbler Categories: Desserts Yield: 6 servings ---------------------------FROM: BRIGITTE SEALING--------------------------- -------------------------CYBEREALM BBS 315-785-8098------------------------- 1/4 c Margarine 1 c Sugar 3/4 c Flour 1/2 c Milk 1/4 ts Salt 1 cn Fruit, with juice 1 ts Baking powder Melt margarine in bottom of oblong cobbler pan. Empty can of fruit and juice into margarine,scattering evenly over the pan. Sift dry ingredients together. Add sugar and milk to dry ingredients. Mix until smooth. Pour over fruit. Bake at 375F for 30-40 minutes. Sprinkle with cinnamon-sugar if desired and serve with nonfat dairy topping or ice cream. Source: Womens' Circle Magazine Typed for you by: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Fruit Salad Categories: Fruits, Salads Yield: 4 servings ---------------------------FROM: BRIGITTE SEALING--------------------------- -------------------------CYBEREALM BBS 315-785-8098------------------------- 2 Apples, peeled & sliced thin 2 Egg whites 2 Oranges, peeled & sliced 3 tb Sugar 2 Bananas peeled & sliced thin 2 tb Thinly sliced almonds 1 sm Can Mandarin Oranges 1 tb Rum Marachino cherries Beat the eggwhites with the sugar until very stiff. Arrange all the fruits and the almonds into 4 ovenproof dishes. Sprinkle the rum over each dish and heap the eggwhite mixture ontop of the fruit. Broil for a couple of minutes until the eggwhite/meringue is firm. Source: Brigitte Sealing, Cyberealm BBS Watertown NY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Weight Watcher's Irish Stew Categories: Low-cal Yield: 6 servings 1 tb Vegetable oil 6 5 oz whole new red potatoes 1 lb 6 oz lean boneless lamb, cut 15 oz Small onions, peeled -into 1 1/2" squares 1/2" 1 c Irish ale or beer -thick (or boneless chuck) 1 ts Salt 1 md Onion, chopped 2 tb Cornstarch 3 c Low sodium chicken broth Chopped parsley 1/2 ts Dried thyme, crumbled 6 1 oz sliced Italian bread 1 Bay leaf (optional) 1. In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or beef and cook until well browned on one side, 5-7 min. Stir and cook 1 minute longer; remove meat and set aside. Add the remaining oil the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8-10 min. Return the first batch of meat to the pan. 2. Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour. 3. Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30-40 minutes. 4. To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened. Garnish with parsley; serve with bread. Serving (with 1 slice of bread) provides: 1/2 Fat, 1 Vegetable, 3 proteins, 2 breads, 37 calories (if served without bread, subtract 1 bread). Per serving: With bread: 409 calories, 29 g protein, 9 grams fat, 644 mg sodium. Without bread: 332 calories, 27 gr protein,8 gm fat, 478 mg sodium. Typist's notes: This is great and very filling! Good for a cold winter night! Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trump's Chocolate Pumpernickel Pudding Categories: Desserts Yield: 8 servings 8 sl Pumpernickel bread, crusts 1/4 ts Vanilla -removed 1/4 c Butter, melted 1/4 c Currants 2 c Whipping cream 1 c Milk 3 oz Semisweet chocolate, finely 1 oz Unsweetened chocolate, fine- -chopped -ly chopped 9 Egg yolks 3/4 c Sugar 1. Lightly brush bread slices with melted butter. Place bread in greased 2 1/2 quart 4 inch deep baking pan or souffle dish. Sprinkle bread with currants and set aside. 2. Bring whipping cream and milk to a boil in a small saucepan. Whisk in chopped chocolate until melted. Whisk together sugar, egg yolks, and vanilla. Beat cream/chocolate mixture into egg mixture. Blend well. 3. Pour over bread slices and currants. Let stand 30 minutes to allow bread to soak up liquid. Cover pan with buttered foil and place in a larger pan filled halfway with warm water. 4. Bake at 350F for 45 minutes - 1 hour, or until knife inserted in pudding comes out clean. Cool slightly. Serve with whipped cream, if desired. Source: Michael Roberts, Chef/Co-Owner Trumps Restaurant, Los Angeles Typed in MM format by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Cheesy Lemon Bars Categories: Cookies Yield: 24 servings -------------------------LINDA FIELDS CYBEREALM BBS------------------------- 1 pk Lemon cake mix 1 pk Lemon frosting mix 1 Stick of butter, melted 2 Eggs 1 Egg 8 oz Cream cheese, softened 1. Mix all ingredients for the cake together; do NOT add any ingred- ients to the cake mix as per the box instructions. Pat into the bottom of a 13 x 9 pan. 2. Mix together the frosting mix, eggs, and cream cheese. Pour evenly over cake batter and bake at 350F for 40 minutes. Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duck with Honey and Curry Categories: Poultry Yield: 4 servings 1 Duck, about 2-3 lbs 4 tb Honey 1 Yellow onion, peeled 1 tb Or more curry 2 Whole cloves Salt and pepper to taste Rinse and dry the duck. Rub salt and pepper in cavity. Put the two cloves in the onion and place in the cavity. Mix the honey and curry powder. Roast the duck at 325F for 1 hour, then begin to baste the duck every few minutes with the honey/curry mixture for an additional hour, or until completely done. This also works well with roasting chickens. Source: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sliced Baked Potatoes Categories: Vegetables Yield: 4 servings 4 md Red potatoes 1 1/2 tb Parmesan cheese, grated 2 - 3 Tb melted butter 1 ts Salt 2 -3 tsp dried herbs of your 2 -3 Tb chopped fresh herbs of -choice -your choice (parsley, sage, 4 tb Grated cheddar cheese -chives, etc) 1. Heat oven to 425F. Peel potatoes if skin is rough, otherwise leave skin on. Cut potatoes into thin slices but not all the way through. Use the handle of a spoon to prevent knife from cutting all the way. 2. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle butter on them. Sprinkle with herbs. 3. Bake for 50 minutes. Remove from oven, sprinkle with cheeses. 4. Bake for another 10-15 minutes or until lightly browned and cheeses are melted and potato is soft inside. Good served with meat, fish or poultry, or as a main dish with a salad. Source: The sick and weird mind of Linda Fields Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: May Wallins' Chocolate Chip Mandel Bread Categories: Jewish, Cookies Yield: 2 loaves 3/4 c Sugar 1 ts Vanilla 1 c Oil 1 ts Almond flavoring 4 Eggs 8 oz Shelled walnuts 3 1/2 c -4 cups flour 12 oz Chocolate chips 1 ts Baking powder 1. In a large bowl, mix together the sugar, oil and eggs. Add the sifted flour, baking powder, vanilla and almond extracts, and mix well. Add the walnuts and the chocolate chips. 2. Mixture should be very thick and sticky. Shape into two loaves and place on either side of a cookie sheet. Bake at 325F for 30-35 minutes and then remove from oven. Cut into slices while still warm and return to the oven for another 5-10 minutes, or until slices are light brown. Enjoy! These are absolutely WONDERFUL!!! A note: This is a well guarded secret from a friend of ours who swore she would never give it to any- one and to this date she hasn't... except to us! ;) Source: May Wallins, a lovely lady in Watertown NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Honey Bread Categories: Breads Yield: 8 servings ---------------------------FROM BRIGITTE SEALING--------------------------- -------------------------CYBEREALM BBS 315-785-8098------------------------- 2 c Flour 1/2 c Sugar 1 tb Honey 1/2 ts Salt 4 ts Baking powder 2 Eggs 1/2 c Orange juice 1 c Candied orange peel 3 tb Shortening, melted Sift dry ingredients together. Beat eggs well, add orange juice and melted shortening to the eggs. Mix in the candied peel. Combine dry ingredients with the egg mixture, just enough to moisten the flour. Bake in a greased loaf pan at 350F for 1 hour. Source: Women's Circle Magazine Typed for you by: Brigitte Sealing, Cyberealm BBS Watertown, NY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef a la Brigitte Categories: Meats, Microwave Yield: 5 servings 1 1/2 c Cooked, cubed roast beef 1 1/2 c Hot water 1/2 Stick of margarine 1/2 c Mustard 1/2 c Flour Salt and pepper to taste In a microwave bowl, melt margarine; add flour, hot water and milk, and stir, microwaving on HIGH for 1 minute at a time after each addition. Stir well after each minute until the gravy is nice and smooth. Add the mustard and salt and pepper to taste. Heat through well, about 3 minutes on HIGH. Add beef and microwave until warm. Serve with mashed potatoes or noodles or rice and a vegetable. Source: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: All in ONE Casserole Categories: Casseroles Yield: 6 servings 1 lb Ground beef 1 cn #2 tomatoes 1 Onion, sliced 4 c Cabbage, shredded 1 c Celery, diced 1 c Bread crumbs Brown meat in a big skillet. Remove from heat and drain the fat, if any. Add the onion, celery and tomaotes. Stir until well mixed. Place a layer of shredded cabbage in the bottom of a greased 2 quart casserole dish. Spoon over a layer of the beef mixture, alternating with the cab- bage and finishing with the cabbage on top. Sprinkle with bread crumbs. Bake, uncovered, for 1 hour at 350F. Serve with fried potatoes or fresh bread and a light dessert. Source: Women's Circle Magazine Typed for you by: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: One Pot Ham Dinner Categories: Meats Yield: 6 servings ---------------------------FROM BRIGITTE SEALING--------------------------- -------------------------CYBEREALM BBS 315-786-1120------------------------- 3 lb Ham 6 md Potatoes 4 c Fresh or canned green beans Salt and pepper to taste 1 md Head of cabbage Peel and dice the potatoes, clean the beans (if fresh) and cut in half, and shred the cabbage. Put the ham into a large pot and cover with water. Cook over low heat for 2 hours, adding more water as necessary. Add beans or cabbage; cook 25 minutes. Add the potatoes and cook until all the vegetables are tender. Season to taste. Serve with home made bread and a light dessert. Source: Women's Circle Magazine From : Brigitte Sealing, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lin's Super Terrific Smoked Pork Chops Categories: Meats Yield: 2 servings -----------------------------FROM: LINDA FIELDS----------------------------- -------------------------CYBEREALM BBS 315-785-8098------------------------- 4 Smoked pork chops, lean 1/2 ts Dill 1 Egg, beaten Oil to saute 3/4 c Seasoned bread crumbs 1 pk Lipton Golden Onion Soup Mix 1 ts Garlic powder 1. Heat the oil in a frying pan, preferably cast iron. Heat the oven to 300F. In a separate disk, add the beaten egg, and add a little milk to extend. In another dish, place the bread crumbs, garlic and dill. 2. Dip the chops in the egg, then dredge through the crumb/spice mixture. Saute in hot oil on both sides until brown. 3. Transfer to a large baking dish (which you should spray with a nonstick spray to make life easier when you clean it!). Sprinkle with the Golden Onion Soup mix and bake at 300F for 1 1/2 hours, covered. 4. About 30 minutes before the meat is done, prepare Minute Rice according to instruction in a separate saucepan. Instead of using the water as directed, try using College Inn or Swanson Beef Broth (it gives the rice a GREAT flavor!). Once the rice is prepared, (it should take about 10 minutes), remove the meat from the oven, remove the chops from the baking pan, put the rice in the bottom of the baking dish, and put the chops back ontop of the rice. Bake uncovered for an additional 10 minutes at 400F. This is great with a vegetable and rolls. Don't forget the applesauce! Very filling. Source: The warped mind of Lin Fields Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stephanie's Buttermilk Brownies Categories: Cookies Yield: 24 brownies --------------------------FROM: STEPHANIE NEEDHAM-------------------------- -------------------------CYBEREALM BBS 315-785-8098------------------------- ------------------------------FOR THE BROWNIES------------------------------ 2 c Sugar 1 ts Baking soda 2 c Flour 1 c Cold water 4 tb Powdered cocoa 1 Stick of butter 1/2 c Buttermilk 1/2 c Salad oil 2 Eggs ------------------------------FOR THE FROSTING------------------------------ 1 Stick of margarine 1/3 c Buttermilk 1/4 c Cocoa 1 Box of powdered sugar 1 c Walnuts, chopped 1 ts Vanilla For the brownies: 1. Sift together sugar, flour and cocoa. Bring water, butter and oil to a boil in a saucepan. Pour over dry mixture, and beat until creamy. 2. Add buttermilk, baking soda and eggs. Beat thoroughly. Bake in a greased jelly roll pan for 18 minutes at 400F. For the Frosting: 1. Bring margarine, cocoa and buttermilk to a boil. Add vanilla and powdered sugar, and mix well. Add nuts and spread over brownie cake. Notes from Stephanie: "This recipe is a little difference then most brownies. It has a lighter spongy cake with a great chocolate frosting. Everyone you make this for will beg for more!" Source: Stephanie Needham, Cyberealm BBS 1992 -- Stephanie now lives in Albequerque, New Mexico Posted in MM format by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stephanie's Polska Kielbasa Stir Fry Categories: Meats Yield: 4 servings 3 tb Butter or olive oil 1/4 ts Garlic powder 1/4 c Chopped onion 1 ts Dried oregano 1/4 c Chopped green pepper 1 lb Smoked Sausage or Polska 1/2 lb Sliced mushrooms Kielbasa 2 c Fresh or frozen veggies 1/2 c Parmesan cheese (broccoli, carrots, celery, Hot cooked noodles -cauliflower, etc.) Stir fry the vegetables in butter until tender crisp. Add herbs and sausage, cut into bite size pieces. Heat through. Stir in cheese. Serve over hot buttered noodles with additional parmesan cheese. Source: Stephanie Needham, Cyberealm BBS Watertown NY originally posted 8/16/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lin's Infamous Chocolate Chip Cake Categories: Cakes Yield: 1 cake 1/2 c Butter 2 c Flour 1 c Sugar 1 ts Vanilla 2 Eggs 1 c Sour cream 1 ts Baking soda 1/4 ts Salt 1 12 oz bag of chocolate chips 1 ts Baking powder Cream butter and sugar. Add all other ingredients except the chips. Beat a few minutes. Add the mix 3/4 of the bag of chocolate chips. Pour into a greased angel food cake pan, and sprinkle the remaining chips onto the cake. Bake at 350F for 45 minutes. Source: Linda Fields' Kitchen of Horrors! Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: TEXAS SHEET CAKE Categories: Cakes, Desserts Yield: 10 servings ------------------------------------CAKE------------------------------------ 1 c BUTTER 2 c SUGAR 1 c WATER 1/2 ts BAKING SODA 4 tb COCOA PWDR 2 lg EGGS 2 c FLOUR 1 c SOUR CREAM ----------------------------------FROSTING---------------------------------- 1/2 c BUTTER 1 BOX CONFEC.SUGAR(SIFTED) 4 tb MILK 1 ts VANILLA 1 c NUTS (CHOPPED) 4 tb COCOA FOR THE CAKE: BATTER:BRING BUTTER,WATER,COCOA TO A BOIL.POUR INTO MIXTURE OF FLOUR,SUGAR,SALT,BAKING SODA. ADD EGGS AND SOUR CREAM,MIX. POUR INTO GREASED AND FLOURED 18 X 21" PAN (LG.COOKIE SHEET) BAKE 22 MIN.AT 350. FOR THE FROSTING: ABOUT 5 MIN.BEFORE CAKE IS DONE BRING BUTTER,COCOA,MILK TO A BOIL. STIR CONSTANTLY. POUR INTO SIFTED SUGAR, ADD VANILLA-BEAT UNTIL WELL MIXED ADD NUTS, POUR HOT FROSTING ONTO HOT CAKE, SPREAD & LET COOL. ENJOY & PIG OUT. From: Cindy Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Di Carnevalle from Loren Martin Categories: Italian Yield: 6 servings 5 Eggs 2 ts Oregano leaves 1 lg Unpeeled eggplant, 1 ts Ea basil & minced garlic Sliced 1/4 inch thick 1/4 ts Pepper & 1 tsp salt 1/2 To 2/3 cup flour 1 Envelope dry spaghetti mix Oil 1 3/4 c Water 20 oz Frozen chopped spinach 6 oz Tomato paste 1 Pound ricotta cheese 1 Pound sliced mozzarella 1 tb Parmesan cheese, grated Cheese Great side dish for any meat. Lightly beat 4 eggs. Coat eggplant with flour, dip in beaten eggs & coat with bread crumbs. Cook in 2/3 C hot oil until lightly browned; drain on paper towels. Place thawed spinach in sieve and squeeze out water. Com- bine with remaining egg, ricotta and Parmesan cheeses, oregano, basil, garlic, salt & pepper. Prepare sauce mix using water, tomato paste and 1 tbs oil. Spread 1/3 sauce mixture on bottom of greased shallow 3-qt casserole. Layer 1/2 eggplant slices ofer sauce; cover with 1/2 spinach mixture and thin layer of sauce. Top with 1/2 mozzarella cheese slices and repeat, beginning with eggplant and ending with mozzarella. Cover loosely with foil and bake at 350 degrees F for 25 minutes. Uncover and bake for 15 to 25 minutes longer, until cheese is melted and browned. Adapted from: America's Country Inn Cookbook (The R.T. French Company) Loren Martin, Big Cabin, OK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scott Welliver's Washington Apple Cake Categories: Cakes Yield: 12 servings 2 c Sugar 1 ts Vanilla 3 c Flour 3 c Apples, red; chopped (do not 1 ts Soda -peel) 1 ts Salt 1 c Walnuts; chopped 1 ts Cinnamon 1 pt Cream, whipping; whipped pn Nutmeg Sugar, powdered; to taste 1 1/2 c Oil -(for sweetening cream) 4 Eggs In large bowl of mixer, sift together dry ingredients. With mixer on slowest speed, add oil. At medium speed, add eggs one at a time, beating well after each addition. Add vanilla. Stir in the apples and walnuts. Turn batter into a greased tub pan. Bake at 350°F for 1 hour or until toothpick comes out clean. Cool 10 minutes in pan and turn out on plate. Serve with sweetened whipped cream. From: Scott Welliver, Episoft Systems ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: PERFECT CUSTARD Categories: Desserts Yield: 8 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)-786-1120------------------------ * * * * * * * * * * Dash of Salt 4 Eggs 3 c Milk, scalded 1 ts Vanilla Nutmeg, (optional) 1/2 c Sugar * * * * * * * * * * 1. Put eggs and vanilla in a bowl. Beat in sugar and salt just until mixed─no more. Stir in milk. (It's scalded when bubbles form around the edge of pan.) 2. Pour through a sieve into eight 5-ounce custard cups-no buttering needed. Sprinkle lightly with nutmeg, then place cups, not touching, in shallow baking pan. 3. Pull out oven shelf a little and set pan on it for easy handling. Pour boiling water from kettle into the pan to make a depth of about 1 inch around the cups. 4. Let them bake lazily in a slow over (325°) 30 minutes or until centers are almost set but still soft. (Do not over bake: custards will set as the cool.) Lift cups from water; cool. Makes 8 5-oz. custard cups. Source: Family Circle Illustrated Library of Cooking Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Change-Of-Pace Pumpkin Pie Categories: Pies Yield: 8 servings -----------------------------------CRUST----------------------------------- 1 1/2 c Graham cracker crumbs 1 tb Sugar 6 tb Butter; melted 1 ts Ginger, ground ----------------------------------FILLING---------------------------------- 1 pt Ice cream, vanilla; softened 1/2 ts Salt 1 c Pumpkin, canned 1/4 ts Nutmeg 3/4 c Sugar 1 c Cream, whipping 1/2 ts Ginger, ground 1/2 ts Vanilla 1/2 ts Cinnamon Pecan halves CRUST: Mix all ingredients in a medium bowl; press firmly into the bottom of a 9 inch pie plate. Make for 15 minutes at 350°F; cool completely and refrigerate until ready to fill. FILLING: Spread ice cream over crust and freeze until ice cream is firm. Blend the pumpkin, sugar, spices and salt in a large bowl. In another bowl, beat the cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spread on top of the ice cream and crust, forming peaks. Place pecans on top. Freeze until set. Soften in refrigerator slightly before serving. From Scott Welliver, Episoft Systems ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Harvest Tart Categories: Pies, Desserts Yield: 12 servings 1 1/2 c Dried cherries 1/2 ts Salt 1/2 c Seedless raisins 1 ts Cinnamon ,ground 1/3 c Brandy 1/2 ts Mace ,ground 4 ea Granny Smith apples, peeled, 1/4 ts Cloves ,ground Cored, diced (2 1/2 cups) 1/4 ts Ginger ,ground 1 ea Orange, seedless, ground 2 ea Pie shells, 8-inch, unbaked Peel and all If desired, pastry for top 1/4 c Lemon juice Crusts or lattice 1 1/4 c Sugar 1/2 c Butter, unsalted, melted Preheat oven to 450 degrees. in mixing bowl combine cherries, raisins, and brandy and set aside.(in the time it takes to prepare the apples and dough for crust, fruit should absorb brandy.) Add apples, ground orange, and lemon juice to cherry mixture and blend well. Sift together sugar, salt, cinnamon, mace, cloves, and ginger and add dry mixture to blended fruit and mix evenly. divide batter and fill pie shells. Pour 1/4 cup melted butter evenly over each filled pie shell. If using top crusts, cover tarts, crimp edges of pastry, and cut slits in tip pastry; or cover tops with lattice strips as desired. Bake tarts at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 25 minutes longer, until crust is dry and turning golden. Serve tarts warm. (They can be refrigerated and reheated in the oven at 350 degrees for about 15 minutes.) Makes 2 tarts,each about 6 servings. From: Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerbraten ala Loren Martin Categories: Meats Yield: 6 servings 1 4-lb boneless roast 12 Peppercorns 2 c Red wine and red 1/4 c Sugar Wine vinegar mixed 3 Cloves 2 c Water Flour 1 Cl Garlic, minced 2 tb Bacon drippings 3/4 c Onion, sliced 1 1/2 c Sour cream 1 Bay leaf Season meat with salt and pepper to taste. Place in large bowl. Bring wine, vinegar and water to boil. Add garlic, onion, bay leaf, peppercorns, sugar and cloves. Pour over beef. Cover and refrigerate 12 hours overnight. Remove meat and dry thoroughly. Dredge meat with flour. Heat bacon drippings in large, heavy kettle, add meat and brown on all sides. Add half of marinade. Cover tightly and simmer until tender (2-1/2 to 3 hours). Remove meat to platter and keep hot. Thicken gravy with 2 tbs. each of flour and water mixed and stirred into gravy over fairly high heat. Stir in sour cream. Pour over sliced meat. (I actually marinate this recipe for 3-4 days in the refrigerator....the longer, the more sour!!!) Modified from Joy of Cooking by Loren Martin, Big Cabin, OK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Baked Apples Categories: Microwave, Desserts, Fruits Yield: 4 servings ------------------------FROM FRED'S DESSERT KITCHEN------------------------ 4 lg Baking apples 2½" to 3" diam 4 tb Red cinnamon candies 1] Core the apples without cutting through the bottom skin, and peel about 1" strip of skin from stem end of each apple... If necessary, cut a thin slice from bottom of each apple to make it stand upright... 2] Arrange apples in a shallow baking dish and place 1 tb of cinnamon candies in center of each apple... Microwave on high [100%] until apples are tender, 4 to 6 min., re-arranging apples once during cooking time... from the Sharp Carousel Microwave Cook Book and Fred Goslin in Watertown NY. on Cyberealm Bbs (315)-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: "Philly" Stuffed Mushrooms· Categories: Vegetables, Appetizers Yield: 2 doz -----------------------------FROM CHEF FREDDY'S----------------------------- 2 lb Fresh mushrooms [med size] 1/2 c Kraft Natural blue cheese 6 tb PARKAY margerine -[crumbled] 8 oz Philadelphia Brand Cream 2 tb Onions [chopped] -Cheese [softened] Remove mushroom stems and chop of them to measure ½ cup... Cook half of the mushroom CAPS in 3 Tb of margarine over medium heat for 5 min., and then drain... Repeate with remaining mushrooms & margarine... Combine cream cheese, blue cheese, mixing well until blended... Stir in chopped stems and onions, then fill mushroom caps... Place on cookie sheet and broil until golden brown... brought to you by Fred Goslin, from the KRAFT Philadelphia Cream Cheese Cookbook on Cyberealm Bbs (315)-785-8098 in Watertown NY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Chicken in Cream Sauce· Categories: Meats, Poultry Yield: 4 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 2 lg Chicken breasts [split, 1/8 ts Thyme leaves [crushed] -boned, and skinned] 1/4 c Dry white wine or sherry 2 tb PARKAY margarine 8 oz Philadelphia Brand Cream 1 c Celery slices -Cheese [cubed] 1 sm Onion [thinly sliced] 1/3 c Milk 1/2 ts Pepper 2 1/2 c Noodles [3 color corkscrew 1/2 ts Basil leaves [finly crushed] -cooked and drained] 1/4 ts Chervil leaves [crushed] Cut chicken into strips... Melt margarine in a large skillet, and add chicken, vegetables, and seasonings... Cook over med. heat for 10 min. until chicken is tender, stirring occasionally... then add 2 tb of wine and simmer for 5 min... Combine cream cheese, milk, and remaining wine in a saucepan stirring over low heat until smooth, add to the chicken and vegetables, and serve over noodles... presented for your satisfaction from The KRAFT Philadelphia Brand Cream Cheese Cookbook, by FRED GOSLIN in Watertown NY on CYBEREALM Bbs (315)-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stroganoff Superb· Categories: Meats Yield: 4 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 1 lb Sirloin steak [cut into thin 1/4 ts Dry mustard -strips] 1/4 ts Pepper 3 tb Parkay margarine 8 oz Philadelphia Brand Cream 1/2 c Onions [chopped] -Cheese [cubed] 4 oz Mushrooms [1 can drained] 3/4 c Milk 1/2 ts Salt -------------------------------------------------------------------------- Hot parslied noodles Brown steak strips in margarine, in a large skillet, and add onions, mushrooms, and seasonings... Cook until veggies are tender Add Cream cheese and milk, stirring over low heat until cheese is melted... Serve over noodles... presented to you from the KRAFT Philadelphia Brand Cream Cheese cookbook by Fred Goslin in Watertown NY on CYBEREALM Bbs (315)-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Fettucini Al-FRED-o· Categories: Pasta Yield: 4 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 8 oz Philadelphia Brand Cream 1/2 c Parkay margarine -Cheese 1/2 c Milk 3/4 c KRAFT grated Parmesam Cheese 8 oz Fettucini [cooked & drained] In a large sauce pan, combine cream cheese parmesan cheese, margarine and milk, stirring over low heat until smooth and creamy... Add cooked and drained fettucini tossing lightly... Serve hot... presented to you from the KRAFT Philadelphia Cream Cheese cookbook by FRED GOSLIN in Watertown NY on CYBEREALM Bbs (315)-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marble Squares· Categories: Cookies, Desserts Yield: 2 dozen -------------------------DESSERT FROM CHEF FREDDY'S------------------------- ----------------------------FOR THE COOKIE-BARS---------------------------- 1/2 c Parkay margarine 2 c Sugar 3/4 c Water 1 ts Baking SODA 1 1/2 oz Chocolate [unsweetened 1/2 ts Salt -bakers] 2 md Eggs [beaten] 2 c Flour 1/2 c Sour cream ------------------------------FOR THE TOPPING------------------------------ 8 oz Philadephia Brand Cream 1 md Egg -Cheese 6 oz Chocolate chips... 1/3 c Sugar To make the cookie/bars: Combine margarine, water and chocolate in a sauce pan and bring to a boil, then remove from the heat... Stir in the combined flour, sugar, baking soda, and salt... Add the eggs and sour cream, mixing well... Pour into greased and floured 15"x10"x1" jelly roll pan... To make the topping: Combine the Cream cheese and sugar, mixing well until blended, then add the egg... Spoon over the chocolate batter and then cut through the batter and topping several times for the marbling effect... Sprinkle with the chocolate chips and bake at 375° for 25 to 30 min. or until a wooden pick inserted in the center comes out clean... Cool to room temp. and serve... presented for your sweet tooth from the KRAFT Philadelphia Brand Cream Cheese cookbook by Fred Goslin in Watertown NY on CYBEREALM BBS (315)-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Favorite Layer Bars· Categories: Cookies Yield: 3 dozen -------------------------DESSERT FROM CHEF FREDDY'S------------------------- ----------------------------FOR THE COOKIE/BARS---------------------------- 1 1/2 c Graham cracker crumbs 1/4 c Parkay margarine [melted] 1/4 c Sugar ------------------------------FOR THE TOPPING------------------------------ 8 oz Philadelphia Brand Cream 1 md Egg -cheese [softened] 3/4 c Nuts [chopped] 1/2 c Sugar 6 oz Chocolate chips To make the cookie/bars: Combine the graham cracker crumbs, sugar, and margarine and press onto bottom of 13"x9" baking pan... Bake at 325° for 10 min... To make the topping: Combine the cream cheese,sugar, and egg, mixing well until blended, and then spread over the cookie/bar in the baking pan... Sprinkle withthe coconut, nuts, and chocolate chips, pressing lightly into surface... Bake at 350° for 25 to 30 min or until lightly browned... Let cool and cut into bars and serve... Typed for you by: Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caribbean Freeze· Categories: Low-cal, Desserts Yield: 6 servings ------------------------CHEF FREDDY'S LITE DESSERTS------------------------ 2/3 c Sugar 3 tb Pineapple juice concentrate 3 tb HERSHEY'S Cocoa 1 tb Golden Rum *or* 1 3/4 c Water 1/2 ts Rum extract In a med. saucepan stir together the sugar and the cocoa, then stir in the water... Cook over med. heat stirring occasionally, until the mixture comes to a boil... Reduce heat and simmer for 3 min., stirring occasionally...Cool completly... Stir the concentrate and the rum [or rum extract] into the chocolate mixture, cover and refrigerate until cold, about 6 hrs... Pour into a 1 qt icecream freezer container and freeze according to manufacturer's directions... Garnish as desired before serving... NUTRITIONAL INFO...[PER SERVING]: 150 Calories 0 mg cholesterol 1 gm Protein 5 mg Sodium 36 gm Carbohydrates 10 mg Calcium 0 mg Fat ...SO PIG OUT !!! from the HERSHEY'S Luscious Desserts cookbook and Fred Goslin on CYBEREALM BBS in Watertown NY (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: APPLE SNACK CAKE Categories: Cakes, Desserts, Misc. Yield: 20 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * * * * * * 1 ts Ground Cinnamon 1 1/4 c Boiling water 1/2 ts Nutmeg 1 c Oatmeal (quick or old- 1/2 ts Salt (optional) -fashioned, uncooked) 2 c Apples, peeled & chopped 1 3/4 c All-purpose Flour 1/3 c Vegetable Oil 3/4 c Granulated SUgar 1 Egg 3/4 c Firmly packed Brown sugar 2 Egg Whites 1/2 c Wheat Germ (any flavor) 1 ts Vanilla 2 ts Baking Soda * Wheat germ adds a nutty flavor to this moist and delicious snack cake and oats add a special hearty texture. 1. Heat oven to 350°F. Spray 13 x 9-inch pan with no-stick cooking spray or grease lightly. 2. In a large bowl, combine water and oats; set aside. In medium bowl, combine flour, sugars, wheat germ, baking soda, cinnamon, nutmeg, and salt; mix well. 3. Add apples, oil, egg, egg whites and vanilla to oat mixture, mix well. 4. Add dry ingredients, mixing just until moistened. 5. Pour into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center cp,es pit clean. 6. Cool completely on wire rack. Serves 20. NUTRITIONAL INFORMATION: 1/20 of recipe Calories 170 Calories From Fat 45 Protein 3g Total Fat 5g Cholesterol 10mg Dietary FIber 1g Carbohydrates 30g Sodium 140mg Source: Foodshopper's Digest, Winter 1994 Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Choco-lowfat Strawberry Shortbread Bars· Categories: Cookies Yield: 12 servings ------------------------DESSERTS FROM CHEF FREDDY'S------------------------ ----------------------------FOR THE COOKIE/BARS---------------------------- 1/4 c Light corn oil spread 1/4 c HERSHEY'S Cocoa -(½ stick) 3/4 ts Cream of tartar 1/2 c Sugar 1/2 ts Baking soda 1 lg Egg white 1 ds Salt 1 1/4 c Flour 1/2 c Strawberry all-fruit spread ------------------------------FOR THE TOPPING------------------------------ 1/3 c Hershey's vanilla milk chips -ter, margarine, or oil) 1/2 ts SHORTENING (do not use but- >>> To make the cookie bars... Preheat oven to 375°... Lightly spray 13"x9"x2' baking pan with PAM or other cooking spray. In a mixer bowl, combine the corn oil spread and sugar, and beat on med. speed [of elec. mixer] until well blended... Then add egg white until blended... In small bowl, stir togeather the flour, cocoa, cream of tartar, baking soda and salt... Then beat GRADUALLY into sugar mixture, and then gently press mixture onto bottom of prepared pan... Bake for 10 to 12 min. or until set, let cool completely on wire rack in baking dish... Spread fruit spread evenly over crust and cut into bars... >>>To make the Topping... In a small microwave safe bowl, place the Hershey's vanilla milk chips and shortening and microwave on high [100%] for 30 sec. stir vigorously. (if necessary microwave an additional 15 sec. until chips are melted and mixture is smooth when stirred... Drizzle over top of bars and let stand until set... Store covered at room temp... >>>Nutritional Info. (per serving)<<< 50 Calories 0mg Cholestrol 1gm Protein 45mg Sodium 10gm Carbohydrate 5mg Calcium 1gm Fat From the HERSHEY'S Luscious Desserts cookbook and Fred Goslin on CYBEREALM BBS in Watertown NY... at (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate and Raspberry Cream Torte· Categories: Low-cal, Desserts Yield: 14 servings ------------------------CHEF FREDDY'S LITE DESSERTS------------------------ --------------------------------FOR THE CAKE-------------------------------- 6 tb Xtra lite corn oil spread 1/3 c HERSHEY'S Cocoa 1 c Sugar -or Hershey's European style 1 c Skim milk -cocoa... 1 ts White vinegar 1 ts Baking soda 1/2 ts Vanilla extract 1/4 c Red raspberry jam 1 1/4 c Flour --------------------------FOR THE RASPBERRY CREAM-------------------------- 10 oz Frozen red raspberrys- 1/2 c Cold skim milk -[thawed and drained] 3 dr Red food coloring 1 1/3 oz Dry whipped topping >>>To make the cake... Preheat oven to 350°... Spray a 15½"x10"x1" jelly roll pan with PAM or other cooking spray... In a med. saucepan over low heat, melt the corn oil spreadand stir in the sugar... Remove from the heat and stir in the milk, vinegar and vanilla... In a small bowl stir together the flour, cocoa, and baking soda, and then add it gradually to the sugar mixture, stirring with a wisk until wel blended... Pour into prepared pan and bake 16 to 18 min.or until wooden pick inserted into center comes out clean... Cool for 10 min. remove from pan to wire rack... Cool completely... >>>To make the filling and assemble... Thaw and drain the frozen raspberrys, then put in blender container and blend until smooth...In a small mixer bowl put whipped topping mix and the cold skim milk *do not add vanilla* and add the red food coloring... fold in the raspberry puree'... Cut cake crosswise into 4 equal pieces... Place 1 piece on cake or serving plateand spread itb jam on top, the spread a scant 3/4 cup of the cream filling over the jam... Repeat with the other 3 cake pieces... Use the remaining jam and cream filling to garnish the top as you desire... Refrigerate the torte until ready to serve... >>>Nutritional Info... per serving<<< 170 Calories 0mg Cholesterol 3gm Protein 100mg Sodium 34gm Carbohydrates 40mg Calcium 3gm Fat from the HERSHEY'S Lucious Desserts cookbook and Fred Goslin in Watertown NY on CYBEREALM BBS at (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Pizza Categories: Desserts, Fruits Yield: 12 servings -----------------------------------CRUST----------------------------------- 1 1/2 c All-purpose flour 1/4 c Brown sugar 1 c Butter or margarine 1/2 c Chopped pecans ----------------------------------FILLING---------------------------------- 1 pk (8 oz) cream cheese 1 Container (8 oz) whipped 3/4 c Confectioners' sugar -topping ----------------------------------TOPPING---------------------------------- 1 pk (3 oz) strawberry gelatin -divided 1/2 c Sugar 4 tb Cornstarch 1 ds Salt 4 c Sliced strawberries 1 c Water or strawberry juices, To make crust, mix all ingredients to form dough. Spread in pizza pan. Bake at 400 degrees for 15 minutes. For filling, mix cream cheese and confectioners' sugar; fold in whipped topping. Spread over cooled crust. To make topping, combine gelatin, sugar, salt and 1/2 cup water or strawberry juice. Dissolve cornstarch in remaining water; stir into gelatin mixture. Cook over medium heat until thickened. Stir in strawberries to coat all slices; cool. Spread on top of filling. Chill pizza. re-typed for you by Fred Goslin on CYBEREALM BBS in Watertown NY (315)-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Pie Categories: Fruits, Pies Yield: 1 pie 1 Baked pie shell 2 tb Cornstarch 4 c Strawberries 1 1/2 c Water 3/4 c Sugar 1 pk (3 oz) strawberry jello Combine 3/4 cup sugar, 2 T cornstarch and 1 1/2 cups water. Bring to boil and stir until thick and clear. Add 1 3 oz package of strawberry jello. Cool slightly. Put the 4 cups sliced strawberries in baked pie shell. Pour the cooled jello mixture over strawberries and refrigerate at least 3 hours. Top with Cool Whip. re-typed for you by Fred Goslin on CYBEREALM BBS in Watertown NY (315)-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Griddle Cakes Categories: Breakfast Yield: 4 servings 1 1/2 c Sifted flour 2 Eggs, beaten 4 ts Baking powder 3/4 c Milk 3 tb Sugar 1 ts Butter, melted 1/2 ts Salt 1 c Fresh strawberries, sliced In large bowl, sift together flour, baking powder, sugar and salt. Combine eggs and milk and stir into dry ingredients only enough to moisten batter. Add melted butter and strawberries. Fry on hot griddle. Serve with syrup and butter. Typed for you by: Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Buckle Categories: Fruits, Desserts Yield: 8 servings 1/2 Stick butter, softened 2 c Cake flour, sifted 3/4 c Sugar 2 ts Baking powder 1 Egg, beaten 1/2 ts Salt 1/2 ts Vanilla 2 c Fresh strawberries, sliced 1/2 c Milk ----------------------------------TOPPING---------------------------------- 1/2 Stick butter, softened 1/2 ts Cinnamon 1/2 c Brown sugar Dash nutmeg 1/3 c Flour, sifted In large mixing bowl cream sugar and butter until light and fluffy. Blend in eggs and vanilla then milk. In separate bowl sift together dry ingredients. Stir into liquid mixture. Fold in berries. Spread in greased, floured 9 x 9 inch baking pan. Topping: Cream butter and sugar. Blend in flour and cinnamon. Sprinkle over batter. Dash with nutmeg. Bake in 375F oven 30-35 minutes. Serve warm with cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Black Bottom Pie Categories: Pies Yield: 8 servings 2/3 c Half & half 2 pt Fresh strawberries 1 pk (6 oz) semi-sweet chocolate 2 ts Lemon juice -morsels 1 pk Unflavored gelatin 3 Eggs, separated 1/4 c Cold water 1 9 inch baked pie shell 1/4 c Sugar Heat half and half in saucepan over medium heat. Stir in chocolate morsels; beat smooth with wire whisk. Remove from heat; whisk in egg yolks one at a time, mixing until well blended. Return to heat. Cook, stirring, 1 to 2 minutes longer. Cool; pour into pie shell. Chill until set, 2 to 3 hours. Puree 1 pint of the berries with lemon juice (there should be about 1 2/3 cups puree). Soften gelatin in water; warm over low heat to dissolve, then stir into berry puree. Chill until mixture begins to set. Meanwhile, beat egg whites, gradually adding sugar until soft peaks form. Fold in thickened berry mixture. Pour over chocolate layer, shill until set. To serve, slice remaining pint berries; sweeten if desired. Spoon over wedges of pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: BAKED MAC'N'CHEESE - (Quick & Easy) Categories: Pasta Yield: 2 cups ------------------------------FROM LOIS FLACK------------------------------ -------------------------CYBEREALM BBS(315)786-1120------------------------- * * * * * * * * * * 1/8 ts Pepper 1 cn (10 3/4 ounces) Condensed 2 c Hot cooked Elbow or medium Cheddar Cheese Soup Shell Macaroni (1 1/2 c dry) 1/2 cn Milk 2 ts Margarine or Butter, melted 1 ts Prepared Mustard 1 tb Dry Bread Crumbs Prep. Time: 20 Minutes - - - - - - - - - - - - Cook Time: 20 Minutes * * * * * * 1. In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni. 2. In a cup, combine margarine and bread crumbs. Sprinkle over casserole. 3. Bake at 400°F. 20 minutes or until hot and bubbling. Makes 2 1/2 Cups = 2 main dish servings or 4 side dish servings. Source: Campbell's Soups Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moosewood Vegetarian Chili (Carol Gifford) Categories: Soups/stews, Chili Yield: 6 servings 2 1/2 c Raw kidney beans -taste!) 6 c + water 1 tb Ground cumin 1 ts Salt Salt and pepper 1 c Tomato juice 1 ds Of cayenne (to taste) 1 c Raw bulghar 1 c Chopped green peppers Olive oil for saute 2 c Chopped fresh tomatoes 4 Cloves crushed garlic Juice of 1/2 lemon 1 1/2 c Chopped onion 3 ts Tomato paste 1 c Chopped carrots 3 ts Dry red wine 1 c Chopped celery Cheese 1 ts Basil Parsley 1 tb Chili powder (more? To Put kidney beans in a saucepan and cover them with 6 cups of water. Soak 3 4 hours. Add extra water and salt. Cook until tender (about 1 hour). Watch the water level, and add more if necessary. Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand at least 15 minutes. (It will be crunchy, so it can absorb more later.) Saute onions and garlic in olive oil. Add carrots, celery and spices. When vegetables are almost done, add peppers. Cook until tender. Combine beans, bulghar, sauted vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or covered in a moderate oven. Serve topped with cheese & parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetarian Chili #2 Categories: Soups/stews, Chili Yield: 8 servings 2 1/2 c Kidney beans, dried, soaked 4 Tomatoes, coarsely chopped 3 ts Salt 1 tb Lemon juice, fresh 1 c Tomato juice 2 tb Red chile, hot, ground 1 c Bulghur, raw 3 tb Red chile, mild, ground 2 tb Olive oil 1 ts Cumin, ground 2 md Onions, coarsely chopped 1/2 ts Oregano, dried, preferably 4 md Garlic cloves, crushed - Mexican 3 Celery stalks, coarse 1 ts Basil, dried - chopped Black pepper, freshly ground 3 Carrots, coarsely chopped 1 1/2 Bell pepper(s) 1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching. 2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside. 3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes. 4. Add the kidney beans, the water in which they cooked, and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat. The chili may be thick - add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasonings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Fruit Cobbler Categories: Desserts Yield: 6 servings 1 cn 21 oz fruit pie filling, any 1 tb Sugar -flavor 1/4 c Milk 1 1/4 c Bisquick 1/4 c Sour cream Heat oven to 425F. Grease 1 1/2 qt casserole. Heat pie filling to boil- ing. Pour into casserole. Mix remaining ingredients until dough forms. Drop by 6 spoonsfull onto hot pie filling. Sprinkle with sugar if desired. Bake about 20 minutes or until biscuits are golden brown. Source: The back of the Bisquick box Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Coffee Cake Categories: Breakfast Yield: 1 coffeecake -------------------------CYBEREALM BBS 315-785-8098------------------------- 2 c Bisquick 2 tb Sugar 2/3 c Milk 1 Egg --------------------------FOR THE STRUESEL TOPPING-------------------------- 1/3 c Bisquick 1/2 ts Cinnamon 1/3 c Packed brown sugar 2 tb Firm margarine or butter Heat oven to 375F. Grease round pan, 9 x 1 1/2". Prepare Streusel topping; reserve. Mix all remaining ingredients, beat 30 seconds. Spread in pan; sprinkle with streusel topping. Bake 18-22 minutes or until golden brown. Serve warm. Makes 8 servings. For the streusel topping: Mix all ingredients together until crumbly. Source: The back of the Bisquick box Typed for you by; Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Banana Nut Bread Categories: Breads Yield: 1 loaf 1/2 c Butter 3/4 ts Baking soda 1 c Sugar 1/2 ts Salt 2 Eggs 1 1/2 c Flour 4 sm Bananas, mashed 3/4 c Chopped walnuts 1. Cream butter and sugar until fluffy; add eggs one at a time beating well after each addition. Stir in bananas. 2. Add dry ingredients and mix well. Pour into bread pan, bake at 350F for 30-35 minutes. Source: The warped and twisted mind of Linda Fields Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: George Fassett's Hot Chicken Wing Sauce Categories: Sauces Yield: 1 cup Text only: "Melt 1/2 pound of butter and mix with as much Hot Tabasco sauce as you can stand. For super hot, add the whole bottle (now, that can get really hot depending on the size of the bottle you buy!). Salt and pepper to taste, usually fairly heavy on the salt (keeps you eating the wings, like popcorn despite the fire coming out of your nostrils!) Don't forget celery and blue cheese dressing to cool down the insides of your mouth enough to go back and have some more! A trick I like... coat your wings in this mixture, and then deep fry them, and then coat again when done. Makes the wings nice and crispy!" Source: George Fassett, Cyberealm BBS Watertown NY Originally posted July 7, 1992 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish a la Lyle Categories: Fish/sea Yield: 4 servings 3 Eggs -pepper to taste Splash of milk Vegetable oil to fry 1 pk Golden Dipt Breading Mix 4 Fillets of fish (perch, 4 c Bread crumbs -walleye pike, etc) Garlic powder, salt and "Here's my quick and dirty recipe to cook fresh fillets... Soak your fish in a pan of milk first, overnight if you have time. Mix the eggs in a bowl with just a splash of milk. Mix in equal portions Golden Dipt Fish Style breading and 4 cups of bread crumbs. Note -- do NOT read the Golden Dipt box, mix it dry with the bread crumbs. Add garlic powder, salt and pepper to taste. For older men (Pat) use more garlic powder... this really does help (g). Put about 3/4 inch of oil in a frying pan and heat for about 10 minutes on medium/high or until water sizzles when splashed in the grease (carefully). Take your fillets from the pan of milk and dip it in the egg/milk mixture. Then take it from there to the dry batter and make sure that the entire fillet gets a good coating. Place it in the pan of hot oil until golden brown. After you have repeated the process for all of the fillets, eat your heart out!!" Source: Lyle Snyder, technical wizard of Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Originally posted on Cyberealm BBS July 23, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Chicken with Provolone and Ziti Categories: Poultry Yield: 2 servings 2 Boneless chicken breasts 3 c Prego sauce or your own 1/2 ts Basil 2 lg Slices provolone cheese 1/2 ts Dill Ziti, make the amount you 1/2 ts Garlic powder -think you will eat! 1/4 ts Parsley Put the chicken breasts in a baking pan, sprayed with a non-stick spray. Sprinkle herbs ontop of chicken breasts. Bake uncovered at 350F for 1 hour. Meanwhile, heat the sauce and cook the ziti separate- ly (cook ziti according to directions on the box). Once the ziti is cooked and drained, return to the saucepan and put a pat of margarine or butter in it. Mix well, and pour into another 1 1/2 qt sprayed baking dish. When the chicken is finished baking, put it ontop of the ziti, and sprinkle with parmesan cheese. Pour the sauce ontop of all and place the cheese ontop of the chicken. Put under the broiler until the cheese is melted and bubbly. Source: The warped mind of Linda Fields Originally posted: July 21, 1992 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stephanie's Carne Asada Categories: Mexican, Meats Yield: 4 servings 1 20 oz top sirloin steak 1/4 c Orange juice 2 tb Vegetable oil 1 tb Lime juice 1/2 ts Dried leaf oregano, crushed 2 ts Cider vinegar 1/2 ts Salt 2 Orange slices, 1/2" thick 1/4 ts Coarsely ground pepper Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hours, turning occasionally. To cook, bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium- rare. Cook longer if desired. Remove orange slices to turn steak. Replace orange slices on top of steak. Source: Stephanie Needham, Cyberealm BBS Originally posted: Aug.2, 1992 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low Calorie Seven Layer Salad Categories: Salads Yield: 1 lg salad 1 Head of lettuce 1/2 c Crumbled turkey bacon (or 2 bunches of spinach) 4 Scallions, finely chopped 1 1/4 c Frozen peas 2 Hard boiled eggs, sliced 8 oz Grated low-fat cheddar or 1/2 c Sliced water chestnuts -monterey jack cheese Vinagrette salad dressing 1. Wash lettuce or spinach, tear into bite size pieces. Steam peas until just tender. 2. Using a large, clear salad bowl, layer the ingredients in the order presented. Repeat until all ingredients are used up, saving the sliced egg for the top of the salad. Chill. Serve with dressing on the side. Source: Linda Fields Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: George Fassett's Poor Man's Lobster Categories: Fish/sea Yield: 1 serving Text only: "If you like seafood, try this sometime. It's a fillet from the Monk Fish, and is usually available at most fresh seafood counters. The meat is translucent pink, with a darker purple membrane on one side. Cut off that membrane, and discard. Then cut the fillet into 1 1/2 to 2 inch chunks. Bring a pan of water to a boil and drop the chunks into it. Count to 10 then spoon back out. The meat will double in size and be a nice white color. Place chunks on a broiling pan and baste with melted butter (add lemon and/or garlic if desired). Broil on each side for about 5 minutes, until lightly browned. Cut into fork-sized pieces and dip into melted butter, just as you would lobster. A little milder flavor, but definitely is a good substitute, at a much cheaper price! Cook some cube steaks with this meal and call it Poor Man's Surf and Turf!" Source: George Fassett, Cyberealm BBS Originally posted: Aug. 14, 1992 Typed in Meal Master format by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Soup a la Tony Hammerquist (from Bob Strom!) Categories: Misc. Yield: 1 lg pot Text only: "This is an interesting mix that may prove valuable in the event that you or a loved one comes across a black creature with a white stripe up it's back! In a LARGE pot, fill three quarters full with tomato juice. Insert 1 dog, being certain that the pot is big enough... but not TOO big! Add one quarter of lemon juice, six ounces of Tabasco sauce, four tablespoons of Worchestershire sauce, and salt and pepper to taste. Simmer on no heat until the smell is gone. HINT: It's done when the dog's tongue turns SMOKEY! Flush the juice down the drain, because the City Sewage Treatment plant needs the nutrients to work properly. Wash off the dog with a mixture of soap, warm water and Pinesol, and you're done! All that is left is to clean up the dishes.. the real fun part!" Source: Bob Strom, resident jokster of Cyberealm BBS Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New England Chocolate Zucchini Cake Categories: Cakes Yield: 2 cakes -----------------------------FROM: LINDA FIELDS----------------------------- 1/3 c Margarine 1 ts Baking soda 1 3/4 c Sugar 1/2 ts Cinnamon 1/3 c Vegetable oil 2 Whole eggs 1 ts Vanilla 2 1/2 c Flour 1/2 c Sour milk ** see note 4 tb Cocoa 1/2 ts Baking powder 1/2 ts Ground cloves 1/4 c Chocolate chips 2 c Finely diced cooked zucchini **To make the sour milk, substitute 1/2 cup milk, 1/4 tsp. baking soda, 1 tsp. baking powder.. mix and let stand 5 minutes before using) Cream margarine, sugar and oil together. Add eggs, vanilla and sour milk to the mixture and beat until smooth. Mix dry ingredients and add to creamed mixture. Beat well. Stir in zucchini. Pour into 2 greased bread pans. Sprinkle with chocolate chips. Bake at 325F for 40-45 minutes. Cool. Needs no frosting, but is very good with cream cheese frosting. Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nick Cassoni's Turkey Crunch Casserole Categories: Casseroles Yield: 6 servings 3 c Diced cooked turkey, 1 tb Chopped onion -chicken or ham 1 cn Condensed cream of chicken 2 Hard boiled eggs, chopped -soup (10 1/2 oz) 1 cn Sliced mushrooms (4 oz) 3/4 c Mayonnaise 3/4 c Diced celery Chow mein noodles or 1/2 c Slivered blanched almonds -crushed potato chips Mix the first six ingredients togather. Stir the soup into the mayonnaise. Toss with turkey mixture. Put into a 2 quart casserole dish. Sprinkle with chow mein noodles or crushed potato chips. Bake at 350F for 30 minutes or until bubbling. Source: Nick Cassoni, Cyberealm BBS Watertown NY originally posted 9/92 Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: SQUID MEDITERRANEAN Categories: Fish/sea, Low-cal Yield: 4 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * * Tomatoes, drained & chopped 2 lb Cleaned, whole Squid (body 3 tb Sliced Black Olives -and tentacles) 1 tb Capers 1 tb Olive Oil 1/2 ts Dried Oregano 3/4 c Finely chopped onion 1/4 ts Dried Majoram 1 Clove garlic, minced 1/8 ts Red Pepper 2 cn (16 oz. each) Italian-style Cut body of squid into 1/2-inch slices; set aside. Heat olive oil in a large skillet; add onion and garlic. Cook until onion is tender. Add squid and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until squid is tender. DO NOT OVERCOOK! Serve over a bed of rice. Makes 4 servings. Source: "Off Duty" magazine who's source was the National Fisheries Institute. Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Andrea's Brunch Categories: Breakfast Yield: 8 servings 16 sl Bread of your choice 1/2 ts Dry mustard 8 sl Sharp cheddar cheese 1/2 ts Salt 8 sl Ham, sliced thin 1/2 c Butter, melted 6 Eggs 1 c Cornflakes 3 c Milk 1. Butter both sides of 16 slices of bread. Place 8 slices in a 8 x 10 inch pan 2 inches deep. Cover bread with sharp cheese and a slice of ham on each piece of bread. Top with the remaining 8 slices of bread. 2. Mix together all the rest of the ingredients except melted butter and cornflakes. Pour over casserole and refrigerate overnight. 3. Before baking, mix the melted butter and cornflakes. Spread evenly over casserole. Bake at 350F for 1 hour. Source: Andrea Cassoni, Cyberealm BBS Watertown NY originally posted 9/13/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Another Tuna Casserole Categories: Casseroles Yield: 6 servings 1 cn Solid white tuna, drained 1/4 c Green pepper, finely chopped 1 cn Cream of mushroom soup 1 lg Can chow mein noodles 1 cn Whole mushrooms, drained Dash of garlic powder 1/4 c Celery, finely chopped Combine everything in a casserole dish. Reserve some of the chow mein noodles for the topping. Bake at 350F for 25 minutes. Top with remaining noodles and return to oven for 5 min. Source: The warped mind of Linda Fields, Cyberealm BBS Watertown NY originally posted: 9/16/92 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nick's Sugar Cookies Categories: Cookies Yield: 5 dozen +/- 1 c Sugar 1/2 ts Baking soda 1 c Shortening 1/4 ts Cream of tartar 2 Eggs 1/4 ts Salt 2 1/2 c Flour 1 ts Vanilla Mix all ingredients together. Form into balls. Flatten with a glass bottom dipped in sugar. Bake at 350F for 8-10 minutes on an ungreased cookie sheet. Source: Nick Cassoni, Cyberealm BBS Watertown NY originally posted 9/13/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Souper Celery Soup Categories: Soups/stews Yield: 6 servings 1 tb Butter 2 c Chopped celery 1 md Onion, chopped 2 md Potatoes, chopped 2 c Chicken stock 1 ts Fresh dill or parsley 2 c Milk 2 tb Grated fresh carrots 2 tb Grated fresh celery 1/2 ts Salt 1/4 ts Pepper Melt butter in a large pot. Add chopped celery, onion and potatoes. Cover pot and stew vegetables over low heat for 10 minutes without browning. Add stock and herbs; cook vegetables until soft, about 30 minutes. Puree the mixture in a blender. Stir in milk and adjust seasonings. Toss in grated carrot and celery. Reheat to just below the boiling point. Serve with fresh bread. Source: The warped mind of Linda Fields Originally posted 9/25/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nice and Easy Rolls Categories: Breads Yield: 12 rolls 2 c Self-rising flour 1/4 c Mayonaisse 1 c Milk Heat oven to 425F. Grease 12 muffin cups. Combing all ingredients in a medium bowl. Stir just until the ingredients are moistened. Divide into 12 equal portions, one in each muffin cup. Bake for 20 minutes. That's it! Source: The warped mind of Linda Fields Originally posted 9/25/92 Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cyberealm Puppy Chow Categories: Misc. Yield: 10 cups 1/4 lb Butter 1 lg Box Crispix cereal 1 c Peanut butter 12 oz Package milk chocolate chips 1 lb Box powdered sugar Melt margarine, peanut butter and chocolate chips in a microwave on medium setting 2 minutes or longer until melted. Stir to blend. Place one large box of Crispix cereal in a large (very large) pan and pour chocolate mixture over top. Stir to coat. Place 1 lb box of powdered sugar in a grocery bag. Put coated cereal in the bag and shake until powdered sugar is absorbed. Open bag and let it cool. Store in tins. This is a great hit with the users of Cyberealm BBS, and great for parties. Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 originally posted 9/25/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Andrea's Baked Ziti Categories: Italian Yield: 6 servings 1 lb Ziti, cooked 1/2 c Parmesan cheese 1 lb Hamburger, cooked 1 Egg 1 15 oz pk ricotta cheese 2 c Shredded mozzarella cheese 1/4 c Parsley 3 c Sauce of your choice Mix ricotta cheese, egg, parsley and parmesan cheese together. Careful- ly mix hamburger with this mixture. Add ziti. Mix in 3/4 of the sauce of your choice. Spread in a pan. Put the rest of the sauce on top. Sprinkle mozarella cheese on top. Bake at 350F for 30-35 minutes. Source: Andrea Cassoni, Cyberealm BBS originally posted 9/28/92 Typed in MM format by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Andrea's Coffee Cake Categories: Breakfast, Breads Yield: 1 loaf 1/4 lb Margarine 1 ts Baking soda 1 c Sugar 1 ts Baking powder 2 Eggs 1 c Sour cream 2 c Flour 1 ts Vanilla ------------------------------FOR THE FILLING------------------------------ 1/4 ts Brown sugar 3/4 c Chopped nuts 1 tb Cinnamon =========================== 1/4 c Sugar 3 tb Melted butter Mix all ingredients for the cake together. Beat 3 minutes. Put 1/2 of the batter into a well greased tube pan. Sprinkle with half the filling mixture. Pour remaining batter on top. Sprinkle with remaining filling topping. Pour 3 T melted butter over the top of the cake and bake at 350F for 45 min. Source: Andrea Cassoni, Cyberealm BBS originally posted 10/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Beef Hash Categories: Low-cal Yield: 4 servings 6 4 oz boiled red skinned 1/2 ts Salt -potatoes, peeled & cut into 1/8 ts Pepper -1/4" diced pieces 1/2 lb Lean cooked roast beef 1/4 c Plain low-fat yogurt 1 tb + 1 t vegetable oil 1 1/2 ts Worcestershire sauce Chopped parsley to garnish 1. In a large bowl, mash 1 cup of the potatoes with a fork or potato masher. Add yogurt, Worcestershire sauce, salt and pepper; masn until smooth. Add remaining potatoes and roast beef. Stir to combine. 2. In a large nonstick skillet, heat oil. Add hash and press it into a large cake. With a wooden spoon handle, poke 4 steam holes near the center. Cook over medium heat, pressing cake several times with a spatula until well browned on the bottom, about 15 minutes. 3. To turn hash, place a large plate over the skillet and turn both plate and skillet over, so hash slides onto plate. Slide back into skillet. (If cake breaks, simply patch and press together). Cook until well-browned and slide hash onto sreving plate. Garnish with parsley. Each serving provides: 1 Fat, 2 proteins, 1 1/2 breads, 10 cal. Per serving: 293 calories, 20 g protein, 32 g carbos, 9 gm fat, 354 mg sodium. Source: Weight Watchers Magazine, March 1994 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish Garlic Soup Categories: Low-cal, Soups/stews Yield: 4 servings --------------------------------FOR THE SOUP-------------------------------- 1 ts Olive oil -narrow 2" strips 1 Head garlic, separated, 1/4 c Diced red pepper -peeled, and sliced 1/8 ts Black pepper 3 c Chicken broth 2 tb Minced parsley 1 md Carrot, pared and cut into --------------------------FOR THE CHEESE CROUTONS-------------------------- 4 1 oz slices Italian Bread 3/4 oz Parmesan cheese, grated 1 lg Garlic clove, peeled & split To prepare soup: 1. In a medium nonstick saucepan, heat oil and add garlic. Cook, stir- ring constantly over low heat until pale gold (do not let garlic brown) Add 1/2 cup of water; cover and simmer until very soft. With a fork, mash the garlic to a smooth puree. Add broth, carrot, bell pepper, black pepper, and 1/4 cup of water and bring to boil. Reduce heat and simmer until carrots are barely tender, about 3 minutes. Sprinkle with parsley and serve with cheese croutons, if desired. To prepare the Cheese Croutons: 1. Preheat oven to 300F. Bake the bread slices until dried, about 15 minutes. Rub each slice with cut side of garlic; sprinkle evenly with parmesan cheese. Run under broiler to brown lightly. Keep warm. Per serving: (1 cup soup) provides: 1/4 fat, 1/2 vegetable, 15 cal. Per serving: 70 cal. Each crouton provides: 1 bread, 10 cal. Per serving: 102 cal. Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda Field, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Potatoes with Fruit Topping Categories: Vegetables, Low-cal Yield: 4 servings 4 1/2 oz Coarsely chopped mixed dried 1 c Orange juice -fruit, such as raisins, 2 ts Sugar -apricots, cherries, prunes, 1 tb Dried orange peel -mixed fruit, or cranberries 4 3 oz baked sweet potatoes 1. In a small nonaluminum saucepan, combine all ingredients except potatoes and bring to a boil. Lwer heat and simmer, covered, for 5 minutes. Uncover and simmer until liquid is slightly syrupy, 10-15 min. 2. With fork, blossom the potatoes and spoon 1/4 of the fruit mixture evenly over each. Serving provides: 2 Fruit, 1 bread, 7 cal. Each serving equals 203 cal, 0 gm fat, 3 gm protein, 30 gm carbo. Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Andrea's Pineapple Walnut Cookies Categories: Cookies Yield: 5 dozen 1/2 c Brown sugar 1/4 ts Salt 1/2 c Granulated sugar 1/4 ts Baking soda 1/2 c Shortening 2 ts Baking powder 1 Egg 1 ts Lemon extract 1/2 c Crushed pineapple 2/3 c Chopped walnuts 2 c Sifted flour Cream sugars, shortening and egg. Add pineapple and then sift flour, salt, soda, baking powder together and add to sugar mixture. Add lemon extract and walnuts. Drop by teaspoonsful onto a greased cookie sheet and flatten with the bottom of a glass dipped in sugar. Bake at 350F for 12 min. Source: Andrea Cassoni, Cyberealm BBS originally posted 10/92 Typed for you in MM format by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stephanie's Raisin Scones Categories: Breads, Irish Yield: 6 wedges 2 c Flour 2 tb Sugar 2 ts Baking powder 1 Yolk of a large egg 1/2 ts Baking soda 3/4 c Buttermilk or plain yogurt 1/2 ts Ground nutmeg 1 White of a large egg 8 tb (1 stick) cold unsalted Additional sugar for -butter, cut up -sprinkling 1 c Raisins 1. Heat oven to 375F. Put flour, baking powder, soda, nutmeg, and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly. 2. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms. 3. Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and pat into a 6 inch circle. Cut in 6 wedges, but do not separate wedges. 4. In a small bowl, beat the egg white with a fork until just broken up. Brush to top of each scone with the egg white, and sprinkle lightly with sugar. With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching. This will keep the raisins from burning. 5. Bake 18-22 minutes or until medium brown. Cool on a wire rack. After 5 minutes pull the wedges apart and cover loosely with a dish towel. Note: Egg white and sugar can be added before freezing the unbaked scones. VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup all- purpose flour with 1 cup whole-wheat flour, and add 1/2 cup miller's bran to the flour mixture. Omit nutmeg. Source:Stephanie Needham, former member of Cyberealm BBS Originally posted 9/19/92 Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nick's Butternut Casserole Categories: Vegetables Yield: 8 servings 3 c Cooled mashed butternut 1/4 c Sugar -squash 1 1/2 c Cornflakes, crushed 2 tb Butter, melted 1/2 c Chopped pecans 1 tb Brown sugar 1/2 c Firmly packed brown sugar 1/4 ts Salt 2 tb Butter 6 c Peeled chopped apples Combine first four ingredients, stirring well, and set aside. Melt 1 T of the butter in a large skillet; add apples and sugar. Cover and simmer 8-10 minutes or until tender. Drain off excess liquid. Stir apples into squash mixture. Spoon into lightly greased 2 quart cas- serole dish. Combing remaining ingredients, stirring well. Sprinkle over squash mixture. Bake at 350F for 20 minutes. Source: Nick Cassoni, Cyberealm BBS originally posted 9/92 Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minestrone a la Moosewood Categories: Soups/stews Yield: 1 large pot 1 1/2 c Cooked peas or garbanzo bean 1 c Chopped green pepper 1/2 c Dry pasta 2 ts Salt 1 c Fresh chopped tomatoes 1/4 ts Black pepper 3 tb Olive oil 1 ts Oregano Parmesan cheese 1/2 c Fresh chopped parsley 1 c Chopped onion 1 ts Basil 4 -5 cloves garlic, crushed 2 c Tomato puree 1 c Minced celery 3 1/2 c Water or beef stock 1 c Cubed carrots 3 tb Dry red wine 1 c Cubed eggplant or zucchini In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent. Add 1 tsp salt, carrot, celery and eggplant/ zucchini. If you use zucchini, add it with the green pepper. Mix well. Add oregano, black pepper, stock, puree, cooked beans and wine. Cover and simmer 15 minutes. Add tomatoes and remaining salt. Keep at the lowest heat until 10 minutes before you plan to serve. Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender. Serve immediately, topped with parsley and parmesan. Source: Moosewood Cookbook Provided to you by: Stephanie Needham, Cyberealm BBS original post 9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Mozzarella Italiano Categories: Italian Yield: 4 servings 1 lb Mozzarella cheese, cut into 3/4 c Italian season bread crumbs 1 inch cubes Vegetable oil 3 Eggs, well beaten Italian tomato sauce 1/2 c Flour ----------------------------ITALIAN TOMATO SAUCE---------------------------- 2 cl Garlic, minced 1 lg Pinch of sugar 1 tb Olive oil 1 pn Salt 1 cn 28 oz italian plum tomatoes, 1 1/2 ts Italian seasoning -chopped and undrained 1 ds Pepper For the mozarella: 1. Dip the cheese cubes in egg, roll in flour, and dip in egg again. Then dip into bread crumbs. Place on waxed paper and chill 1 hour. 2. In a large saucepot or deep fat fryer, heat oil to 375F. Fry chilled cubes in hot oil; drain on paper towels. 3. Serve immediately with Italian Tomato sauce. For the Sauce: 1. Saute garlic in oil in a heavy skillet; stir in remaining ingredients. Bring to boil. 2. Reduce heat, simmer uncovered for 45 minutes or until mixture is thickened, stirring occasionally. Source: Stephanie Needham, Cyberealm BBS Watertown NY 9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot-Potato Casserole Categories: Vegetables Yield: 6 servings ------------------------------FROM DIANE HICKS------------------------------ 4 -6 medium potatoes, cooked 1 Egg & whipped 1 1/2 c Grated cheddar cheese lofat 1 lb Carrots, peeled, cooked 1 Pat of butter & mashed 1 1/2 tb Mustard 1 c Sour cream (can be low-fat) Salt and pepper to taste Mix carrots and potatoes together. Add remaining ingredients. Bake until warm. Can refrigerate overnight or freeze (allow to come to room temperature before baking). Source: Diane Hicks, Wildnet Cooking Conference, Comphile BBS 1994 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Stuffed Pork Categories: Meats Yield: 4 servings ------------------------------FROM DIANE HICKS------------------------------ 4 Thick pork chops or roast 1/2 c Pesto sauce 1/2 c Plain croutons, slightly 1/4 c Chopped sundried tomatoes -crushed Mix croutons, pesto sauce, and tomatoes. Stuff pork chops or pork roast. Bake, uncovered, at 325F-350F for about 1 hour, or until brown. Cover tightly with foil, and continue baking until done. Source: Diane Hicks, Wildnet Cooking Conference, Comphile BBS Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Snowballs Categories: Desserts Yield: 6 servings ---------------------------FROM BRIGITTE SEALING--------------------------- 6 Red delicious apples 1 ts Allspice 3/4 c Soft butter Pastry for two crust pie 1 1/2 c Brown sugar 1 Egg 1/2 ts Orange rind, fresh grated 1 tb Water 1 tb Cinnamon Core and pare apples. In a medium bowl, cream butter with sugar, orange rind, and spices. Spoon into core of apples. Roll out pastry, cut into 6 inch squares, and wrap around apples. Beat together egg and water. Place apples on a baking sheet and brush with egg/water mixture. Bake at 425F for 15 minutes, then reduce heat to 350F and bake 40 minutes longer, or until apples are done and pastry is brown. Source: Womens Circle Magazine Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Artillery Pie Categories: Pies Yield: 6 servings 4 Golden delicious apples 1/8 ts Ginger 6 tb Sugar 8 Slices bread 1 1/2 ts Lemon juice, fresh 2 tb Butter 1/2 ts Cinnamon Cut apples into quarters. Place in a large pot, and add just enough water to prevent scortching. Bring to a boil, lower heat and simmer covered until apples are soft, about 30 minutes. Put through a sieve, discard skins and cores. Stir in sugar, lemon juice, cinnamon and ginger. Trim the crust from the bread, spread with butter and toast in the oven at 500F for about 5 minutes or until lightly browned. In a 2 quart baking dish, layer bread and apple mix. Bake at 350F for 30 min. Serve warm. Source: Women's Day Magazine Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taters Italia Categories: Vegetables Yield: 6 servings ---------------------------FROM BRIGITTE SEALING--------------------------- -------------------------CYBEREALM BBS 315-785-8098------------------------- 2 cn Stewed tomatoes (16 oz each) 1/8 ts Pepper 1 1/2 tb Sugar 1 pk Frozen tater tots (16 oz) 1/4 ts Basil leaves, crushed 1/3 c Grated cheddar cheese 1/2 ts Salt 1. Preheat oven to 425F. Grease a 2 quart casserole. 2. In large skillet over high heat, combine tomatoes and seasonings until well mixed. Heat to a full rolling boil. 3. Pour into casserole and arrange frozen tater tots in a single layer on top. Bake 30 minutes or until bubbly in the center. Remove from oven and sprinkle with the grated cheddar cheese. Source: Women's Circle Magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Whip Categories: Desserts Yield: 3 servings ---------------------------FROM BRIGITTE SEALING--------------------------- -------------------------CYBEREALM BBS 315-786-1120------------------------- 1 c Cottage cheese, creamed 2 tb Sugar 2/3 c Milk 1/2 ts Almond extract 1/4 c Dried apricots 1 cn Apricots Place the cottage cheese, dried apricots, sugar and almond extract into a blender. Blend about 1 1/2 minutes until all is smooth. Pour into chilled glasses. Garnish with canned apricots. Source: Women's Day magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fried Pork Categories: Meats Yield: 3 servings ------------------------------FROM DIANE HICKS------------------------------ 1/2 lb Boneless pork, cut into 3/4 c Water -thin strips 2 tb Oil 1 tb Teriyaki sauce 3 c Cut up vegetables, like 1/8 ts Crushed red pepper -carrots, broccoli and water 2 tb Cornstarch -chestnuts 3 tb Teriyaki sauce 1/4 ts - 1/2 tsp salt 1 tb White vinegar Combine pork, the 1 T teriyaki sauce and red pepper; set aside. Combine the cornstarch, the 2 T teriyaki sauce, vinegar and water; set aside. Heat 1 T oil in a wok or large skillet over medium high heat. Stir fry pork mixture until pork is no longer pink, about 2 min. Remove. Add 1 T oil to wok or skillet; stir fry the vegetables until crisp-tender. Add cornstarch mixture, pork and salt; stir fry until mixture boils, about 2 minutes. Source: "The Best of Byerly's", a recipe collection from the test kitchen of Byerly's Home Economists (Byerly's Inc., Edina, MN, 1985) Originally posted by Diane Hicks, Wildnet Cooking Comphile BBS Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stephanie's Pumpkin Cheesecake Categories: Cheesecakes Yield: 1 cheesecake -------------------------------FOR THE CRUST------------------------------- 3/4 c Graham cracker crumbs 1/4 c Granulated sugar 1/2 c Finely chopped pecans 1/2 c (1/4 cup) unsalted butter, 1/4 c Firmly packed lt brown sugar -melted and cooled ------------------------------FOR THE FILLING------------------------------ 1 1/2 c Solid packed pumpkin 3 pk 8 oz ea cream cheese, cut 3 Large eggs -into bits and softened 1 1/2 ts Cinnamon 1/2 c Granulated sugar 1/2 ts Fresh grated nutmeg 2 tb Heavy cream 1/2 ts Ground ginger 1 tb Cornstarch 1/2 ts Salt 1 ts Vanilla 1/2 c Firmly packed lt brown sugar 1 tb Bourbon or bourbon liqueur ------------------------------FOR THE TOPPING------------------------------ 2 c Sour cream 1 tb Bourbon or bourbon liqueur 2 tb Granulated sugar For the Crust: In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter and press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 inch springform pan. Chill crust 1 hour. For the Filling: In a bowl, whisk together the pumpkin,eggs, cinnamon, nutmeg, ginger, salt, and brown sugar. In a large bowl, with an electric mixer, cream together the cream cheese and the granulated sugar. Beat in the cream, cornstarch, vanilla and bourbon, and pumpkin mixture. Beat until smooth. Pour the filling into the crust and bake in the middle of a preheated 350F oven for 50-55 minutes, or until the center is just set. Let cool in the pan on a rack for 5 minutes. For the Topping: In a bowl, whisk together the sour cream, sugar and bourbon. Spread the mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered overnight. Remove the sides of the pan and garnish top of the cheesecake with pecans. Source: Stephanie Needham, Cyberealm BBS Watertown NY 315-786-1120 Typed in MM format by Linda Fields, Cyberealm BBS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: RASHERS (Bacon), EGGS, SAUSAGE AND TOMATO Categories: Breakfast, Irish Yield: 1 serving ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * * 2 Eggs, fried 2 sl Bacon 1 Tomato 2 Sausages Chopped Parsley * Irish breakfasts often feature this menu. Fry the bacon until crisp, and the sausage until golden brown and cooked through. Cut the tomato in half, and grill it until just cooked through. Set the fried eggs in the center of the plate, Arrange the bacon, sausage and tomato around the edge of the eggs. Garnish with chopped parsley. Serves 1. Source: "The Cookin' O'The Green" - February '94 edition - Family magazine. Typed for you by Lois FLack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: IRISH EGGS Categories: Breads Yield: 2 servings ---------------------------------LOIS FLACK--------------------------------- ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * * 1/2 c Ketchup 1 cn (20oz.) Corned Beef Hash 1 sm Diced Onion 1 ts Salt 4 Eggs Mix all ingredients except eggs. Cover and simmer 10 minutes in a medium skillet. Make four hollows in the surface of the hash and break eggs into each hollow. Cover and simmer until eggs are done. Serves 2 to 3. Source: "The Gookin' O'The Green" - February '94 edition - Family magazine. Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: IRISH SODA SCONES Categories: Irish, Breads Yield: 6 scones ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (3150786-1120------------------------ * * * * * * 1/2 ts Salt 1 lb White Flour 1 tb Margarine 1 ts Baking Soda 1 c Buttermilk 1 ts Cream of Tarter Preheat oven to 350°F. Sift dry ingredients. Cut in margarine. Add buttermilk a little at a time to make a stiff dough. Knead for two or three minutes. Roll out to 1/2 inch thick on a floured surface. Cut with a 3-inch biscuit cutter and place on a cookie sheet. Bake 15 minutes. When brown on top, turn and brown the other side. Makes 6 - 8 scones. Source: "The Cookin' O'The Green" - February '94 edition - Family magazine. Typed for you bu Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: LOIS' RAISIN SODA BREAD Categories: Irish, Breads Yield: 1 loaf ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * * 1 1/2 ts Caraway Seed 2 c Flour 3 tb Shortening 1 1/2 ts Baking Powder 2/3 c Golden Raisins - Plumped 3/4 ts Baking Soda 1 c Buttermilk 1 ts Salt 2 tb Melted Butter 3 tb Sugar * To Plump Raisins: Place raisins in a small saucepan and just cover with hot water. Simmer until raisins have absorbed the water. Set aside. Preheat oven to 350°F. Blend the flour and the next five ingredients. Cut in the shortening with a pastry blender until well blended. Mix in raisins. Add buttermilk all at one time, mix lightly to a soft dough. Turn the dough into a greased 9-inch round layer cake pan. Cut a cross into the top about 2/3 into the loaf. Brush top with melted butter and sprinkle with 4 teaspoons additional sugar. Bake 40 minutes or until brown. Makes 1 loaf. Source: "The Cookin' O'The Green" - February '94 edition - Family magazine Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: LOIS'IRISH STEW Categories: Irish Yield: 6 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * * * 1 lb Onions, quartered and sliced 2 lb Lamb, cut in 1-inch cubes 2 Bay leaves 1 lb Potatoes, peeled and cut 1/2 ts Oregano - in cubes 1/2 ts Thyme, crushed 1 lb Carrots, peeled and sliced 1/2 ts Rosemary Cover the lamb with water and boil for 15 minutes. Drain and dry the meat. Combine meat and vegetables. Tie the herbs in a small cloth bag, add to the mixture. Add enough water to almost cover. SImmer for 1 hour and 30 minutes. Remove the herb bag and serve. Serves 6 to 8. Source: "The Cookin' O'THe Green" - February '94 edition - Family magazine Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: DUBLIN SUNDAY CORNED BEEF AND CABBAGE Categories: Irish Yield: 8 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * 1 ts Dried Thyme 5 lb Corned beef brisket 1 sm Bunch Parsley 1 lg Onion stuck with 6 whole - 1 Head Cabbage (about 2 lbs)- -cloves -cut in quarters 6 Carrots, peeled and sliced * * * * * * 8 Potatoes, peeled and cubed -----------------------------HORSERADISH SAUCE----------------------------- 1/2 pt Whipping Cream 2 tb -to 3T prepared horseradish Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce. Horseradish Sauce: Whip cream until it stand in peaks. Fold in horseradish. Source: "The Cookin' O'The Green" - February '94 edition - Family magazine Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sherried Shrimp Filling Categories: Appetizers Yield: 1 servings 1 x -Mini Bread Cups 1 lb Shrimp; cooked; coarsely 1 ea Loaf, very fresh bread; 1/2 c Spanish Fino sherry 1 x Utter; melted -not the kind that sticks 6 tb Flour -to the roof of your mouth 6 tb Butter -Sherried Shrimp Filling 2 c Milk -chopped 6 oz Sharp cheddar cheese; grated -chopped 6 ea Scallions; chopped fine -salt and cayenne pepper 1/2 c Roasted bell peppers; -to taste Preheat oven to 450 degrees. Using 1 slice at a time, roll bread out thin and cut into 2-1/1" rounds with a plain cooky cutter. Brush with melted butter and press into mini muffin tins. Bake for about 5 minutes or until the edges of the cups are golden brown. Remove from tins and cool. These cups can be frozen empty or filled. Filling: In large saucepan melt butter, add flour and whisk until smooth. Add the milk and bring mixture to a boil, whisking constantly. Mixture will thicken at the boil. Lower heat and cook for another 2 minutes. Add cheese and whisk until it melts into the sauce. Add roasted peppers and scallions and mix well. Add shrimp and sherry and stir until very well combined and the alcohol in the sherry has burned away. Season with salt and cayenne pepper to taste. Let cool a bit and fill mini cups. You can serve them now or freeze them for later use. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Shrimp Toasts Categories: Appetizers Yield: 40 servings 1 tb Peanut oil -peeled, deveined 1/2 lb Uncooked medium shrimp; 1 Medium onion; chopped 2 1/2 ts Curry powder 1 Small yellow or red bell 1/4 c Mango chutney -pepper, chopped 1 ts Soy sauce 1 Small tomato; seeded, choppe 1/4 c Mayonnaise 1 French bread baguette; slice 1 tb Mayonnaise Heat oil in heavy medium skillet over medium heat. Add shrimp and 1/2 teaspoon curry. Saute until shrimp are just cooked, about 2 minutes. Using slotted spoon, transfer shrimp to bowl; cool. Add onion, bell pepper and remaining 2 teaspoons curry to skillet. Saute until tender, about 10 minutes. Add chutney and soy sauce. Cook 1 minute. Set aside. Chop shrimp and return to bowl. Add vegetables and tomato. (Can be made 4 hours ahead. Cover and chill.) Add mayonnaise to shrimp mixture. Season with salt and pepper. Toast bread. Cool slightly. Top with shrimp. COMMENTS: Aboard the Sir Francis Drake (a 165 ft. sailing vessel), these delicious hors d'oeuvres are served with cocktails. Source: Bon Appetit Magazine Shared with us through Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Layered Shrimp Crepe Categories: Appetizers Yield: 4 servings 8 oz Creamy herb-garlic cheese 3 tb Chopped fresh chives 8 ea Crepes 2 1/2 c Shredded jack cheese 1/2 lb Tiny cooked shrimp Bring cheese to room temperature. Preheat oven to 350 degrees. On each of four crepes: Spread two TBL garlic herb cheese. Place cheese-side-up on a buttered baking sheet or oven-proof serving plate. Mix shrimp, 2 1/4 cups of the jack cheese and chives. Divide and spread on the four crepes. Top each with another crepe, and sprinkle with remaining jack cheese. Bake until heated through, 30 to 35 minutes. Cut into wedges and serve immediately. San Francisco Encore, SF JR. League 2-93 Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Tomatillo Shrimp Categories: Fish/sea Yield: 1 servings 5 ea Tomatillo; 6 x Mesquite chip; 1 ea Avocado; 1/4 c Safflower oil 1 ea Green tomato;cored & quarter 1/4 c Butter 2 ea Garlic;cloves 2 tb Chili powder 1 ea Jalapeno chili;seeded; 2 tb Fresh lemon juice 1 x Cilantro;sprigs; 1 lb Shrimp;large 1 x Salt; For green salsa: Husk, core and quarter tomatillos. Peel, pit and cut avocado into 1-inch pieces. Finely chop tomatillos, tomato and garlic in processor, using on/off turns. Transfer to heavy medium saucepan. Simmer until beginning to soften, stirring occasionally, about 3 minutes. Pour mixture into blender. Add avocado, chili, cilantro and salt. Blend until smooth, stopping occasionally to scrape down sides of blender, about 3 minutes. (Can be prepared 1 day ahead and refrigerated.) Serve at room temperature or slightly chilled. Soak mesquite chips in water to cover 30 minutes and drain. Prepare barbecue grill with white-hot coals (or set gas grill on high). For marinade: Combine oil, butter, chili powder and lemon juice in small saucepan. Stir over medium heat until butter melts. Cool marinade slightly. Peel shrimp (leave tail on) and devein. Place in nonaluminum bowl. Add marinade, mixing to coat. Marinate 15 minutes, turning occasionally. Oil barbecue rack. Add mesquite to coals. Thread shrimp on skewers. Grill until shrimp turn opaque, about 1 1/2 minutes on each side. (Can be prepared 30 minutes ahead. Wrap in foil and keep at room temperature.) Serve with green salsa. *Available at Latin American markets. (The Fergusons) Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Fried Shrimp Categories: Fish/sea, Appetizers Yield: 4 servings 1 c All purpose flour 12 ea Uncooked jumbo shrimp 1 pn Salt 1 1/2 c Sliced almonds (5 oz) 2 c Milk 6 c Vegetable oil 4 ea Eggs Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges. Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Casserole Charleston Categories: Casseroles, Fish/sea Yield: 8 servings 1/2 lb Mushrooms; sliced 1/4 c Sherry 2 tb Butter 1 tb Worcestershire sauce 1 ea Onion; minced 3 lb Shrimp; cooked and peeled 2 ea Tomatoes, chopped 1/2 c Buttered bread crumbs 1/2 c Half & Half 1 x Salt and pepper to taste 2 tb Flour 1/2 ts Paprika or to taste Saute mushroom in butter. Add onion and tomatoes and simmer for ten minutes. Blend Half & Half and flour and add along with sherry, Worcestershire, salt, pepper, and paprika, to taste. Add shrimp, cooked and peeled, and put in large buttered casserole. Top with crumbs and bake at 350~ until brown, about 20 minutes. Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New Orleans Shrimp Creole Categories: Fish/sea Yield: 6 servings 2 tb Butter 1 ts Parsley; finely chopped 2 tb Flour 3 c Water 1 ea Onion; large, chopped 1 ea Bay leaf 1/4 c Celery; finely chopped 1 x Salt to taste 2 ea Garlic cloves; minced 1/4 ts Cayenne pepper 3 oz Tomato paste 2 c Shrimp; peeled 8 oz Tomato sauce Melt butter in saucepan, stir in flour and cook until golden brown. Add onions and celery and saute until onions are clear and tender. Add remaining ingredients except pepper and shrimp. Simmer 55-60 minutes. Add shrimp and pepper. Cook 15-20 minutes. Serve over rice. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Charleston Shrimp Supreme Categories: Fish/sea Yield: 6 servings 4 tb Butter 1/2 ea Juice of 1 lemon 4 tb Flour 8 tb Tomato catsup 1 1/2 c Milk 4 tb Worcestershire sauce 1 ea Bay leaf 1 x Salt & pepper to taste 1 ds Red pepper 2 lb Shrimp; cooked Cream butter and flour. Add milk and make a thick cream sauce. Add remaining ingredients, except shrimp. Salt and pepper to taste. Add cooked shrimp and heat until very hot. Serve with rice. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp & Scallops in Wine Sauce Categories: Fish/sea Yield: 12 servings 3 lb Medium shrimp; cleaned 4 ea To 6 cups milk - depending 3 lb Bay scallops -upon desired consistency 4 tb Butter 1 1/2 c White wine 1/2 c Cornstarch 6 c White rice; cooked Cook shrimp and scallops until done; set aside; slowly melt butter in a saucepan adding cornstarch, then milk, stirring constantly; add wine, shrimp and scallops serve over rice. Yield 12 servings. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Herb Barbecued Shrimp Categories: Fish/sea Yield: 6 servings 1 1/2 c Catsup 1/8 ts Paprika 1/2 c White vinegar 1 x Cayenne pepper to taste 1 tb Gravy Mstr or Ktchn Bouquet 2 lb Lge shrimp; (20 -25 count) 1 ts Sugar 6 ea Bamboo skewers - soaked in 1 ts Ground coriander -water for 30 min. 1/2 ts Ground cumin seed 1/4 lg Lemon; seeded and finely 1/4 ts Ground ginger - minced, incldg rind Combine all ingredients except shrimp in a small saucepan; simmer 15 minutes, stirring frequently; thread shrimp, interlapping, on skewers; grill 4-6" from hot glowing coals, 3-5 minutes, turning and brushing frequently with lemon mixture; DO NOT OVERCOOK! Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Delgado Categories: Fish/sea, Italian Yield: 6 servings 1 lb Shrimp; peeled 1 tb Salt 1 lb Fresh pasta, cooked al dente 1/4 ts Garlic powder 2 ea Green onions; chopped 1/4 ts Paprika 1 pt Heavy cream 1/4 ts Thyme 1/2 pt Half & half 1 ts Pepper 4 oz Butter; melted Saute shrimp in butter until pink. Add cream and half-and-half and reduce slightly. Add all spices and green onions. Cook two to three minutes. Toss with hot pasta. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Gingered Shrimp Categories: Fish/sea Yield: 1 servings ---------------------------MAKES 60 TO 65 SHRIMP--------------------------- 1 1/2 lb Frozen shrimp;shelled,devein 2 tb Sugar 1/4 c Soy Sauce 2 tb Sweet Sake (sherry o.k) 3 oz Ginger root; chopped 1 1/2 ts Salt 1/4 c Vinegar 3 tb Green onion; thinly sliced Cook shrimp as directed on package. Drain. Arrange shrimp in single layer in glass or plastic 12x7 1/2x2 inch dish. Heat soy sauce to boiling. Add ginger root. Reduce heat. Simmer uncovered, until most of liquid is absorbed, about 5 minutes. Stir in vinegar, sugar, sake, and salt. Pour over shrimp. Cover and refrigerate at least 2 hours. Remove shrimp from marinade with slotted spoon and arrange on serving plate. Garnish with green onion. ** BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paella I.e.s.jjgf65a Categories: Poultry, Ethnic Yield: 12 servings ------------------------------PHILLY.INQUIRER------------------------------ 3 lb Chickens,2 cut up 4 tb Olive oil 2 lb Shrimp, raw 1/4 ts Saffron Salt and pepper 1 1/2 lb Sweet Italian sausages 2 c Long grain rice 48 Med.mussels 2 Garlic cloves, minced 6 Lobster tails, halved 4 c Chicken broth 1. Parboil and slice the sausages. Peel and devein the shrimp. Salt and pepper the chicken. In a large pan with a lid, saute the garlic in the oil 2. Add the chicken and brown it. When it is almost done, in about 20 minut add the sausage and cook for 5 minutes. 3. Then add the lobsters, cook for 10 minutes; add the shrimp then and coo 5 minutes more. 4. Put the rice in the pan, stir the saffron into the liquid, and pour it over the rice. Stir well and put the lid on the pan. Cook it all slowly until the rice is tender. 5. Finally add the mussels and cover the pan again to steam them open. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Hot Shrimp Cocktail Categories: Appetizers, Fish/sea Yield: 6 servings 1 c Catsup 1 ts Garlic powder 1 1/2 tb Horseradish 1/2 ts Cayenne pepper 2 tb Lemon juice 1 lb Fresh shrimp, cooked drained 2 ts Chili powder -and cooled 1 ts Hot sauce Combine catsup, horseradish, lemon juice, chili powder, hot sauce, garlic powder and cayenne pepper in a medium-size bowl. Mix well. Cover and refrigerate for 1 hour. Serve with shrimp. Yield: 1 1/2 cups. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Devils Baked Beans Categories: Vegetables Yield: 1 servings 2 cn Pork N Beans, 1 lb each 2 tb Catsup With tomato sauce. 2 tb Molasses 1/2 c Peanuts,chopped 4 sl Bacon,uncooked 1/3 c Brown sugar Combine pork and beans, chopped peanuts, brown sugar, catsup and molasses a 1-quart casserole. Mix well. Arrange bacon on top of beans. Bake, uncovered in 375 F oven, for 45 minutes. From Womens Day Magazine. Typed for you by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Spice Cookies Categories: Cookies Yield: 40 servings --------------------------------COOKIE DOUGH-------------------------------- 1 lb Honey 1/2 ts Cloves 1 1/2 c Sugar 1 pn Ea Nutmeg, coriander,ginger 3 Eggs; beaten 1 pn Ea allspice, cardamom 2 ts Baking soda 1 ts Pepper, white 1 ts Cinnamon 6 2/3 c Flour ----------------------------------FROSTING---------------------------------- 1 c Sugar, powdered; sifted 3 1/2 tb Water To make cookie dough, warm honey over low heat until liquid; pour into a large bowl. Stir in sugar, eggs, baking soda, and spices. Mix in flour gradually. Knead thoroughly to make a dough. Preheat oven to 375 deg F. Grease baking sheets. Form dough into small balls about 1 inch across; place on greased baking sheets. Bake 10 to 15 minutes or until golden brown. Cool on a rack. To make frosting, blend powdered sugar and water in a small saucepan. Bring to a boil, stirring constantly. Coat cookies with hot frosting. Typed for you by: Scott Welliver, Episoft System ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Choc-Oat-Chip Cookies· Categories: Cookies Yield: 5 dozen ------------------------DESSERTS FROM CHEF FREDDY'S------------------------ * * * 1 ts Baking soda 1 c Butter [softened] 1/2 ts Salt (optional) 1 1/4 c Brown sugar [firmly packed] 2 1/2 c Quaker Oats (quick or old 1/2 c Sugar -fasioned) [uncooked] 2 lg Eggs 2 c Nestle's Toll House semi- 2 tb Milk -sweet chocolate morsels 2 ts Vanilla 1 c Nuts [chopped] (optional) 1 3/4 c Flour >>>>Pre-heat oven to 375°<<<< 1) Beat butter, and sugars until creamy... then add the eggs, milk and vanilla, and beat well... Add the flour, baking soda, and salt, mixing well after each addition... Stir in the oats, chocolate morsels, and nuts and mix well... 2) Drop by rounded measuring tbs onto UN-greased cookie sheet and bake 9 to 10 min for a chewey cookie or 12 to 13 min for a crisp cookie.. Cool on a cookie sheet for 1 min then move to a wire rack and cool completely... This is probably the best chocolate chip cookie that I've ever tasted and that is why I've presented it to you.... through CYBEREALM Bbs at (315)- 786-1120... "Chef Freddy" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkeylegs Provenciale Categories: Casseroles Yield: 6 servings 22 oz Turkey Legs 1 Piece of Hot Pepper 3 tb Olive oil 1 cn Tomatoes,whole (16 oz) 2 Rosemary Twigs 15 Olives 2 Onions 8 oz Peeled Almonds Salt & Pepper to taste 1 1/2 c White Wine 4 Garlic cloves Cut meat in big pieces. Heat oil & brown meat all around.Add the onions, chopped garlic halved, rosemary and the pepper(cut in half and kernels taken out) and fry with the meat. Cut up tomatoes and add with the juice, olives and sliced almonds to the meat mix. Cover and simmer 1 1/4 hours, add wine and heat through once. Source:"Actuelle" magazine Typed for you by Brigitte Sealing, Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Chicken Casserole Categories: Poultry Yield: 4 servings 1 md Frying Chicken 3 md Tomatoes 9 oz Onions Salt & Pepper to taste Olive oil Parsley, chopped Italian white wine 3 Potatoes 8 oz Fresh Mushrooms Peel onions and cut into thin rings. Grease a casserole dish with oliveoil. Fry the onions in it till they are golden brown. Skin and debone the chicken, cut the meat in pieces and brown with the mushrooms in casserole. Pour white wine over all, till covered. Peel tomatoes and cut into 8 pieces each,season with fresh ground pepper. Peel and cut potatoes in 8 pieces each and add to the casserole. Let it simmer, over medium heat for about 30 minutes. Garnish with fresh chopped parsley. Source:"Actuelle"magazine. Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pat's Famous Pasta Sauce Categories: Sauces Yield: 1 large pot! ------------------------------FROM: PAT FIELDS------------------------------ -------------------------CYBEREALM BBS 315-785-8098------------------------- 4 qt Tomatoes 2 ts Garlic powder or salt 1 30 oz jar Spaghetti Sauce 1 tb Oregano 1 cn 20 oz tomato sauce 1 ts Parsley 3 cn Tomato paste 2 tb Sugar 4 tb Italian seasoning 1/2 c Romano cheese, grated 1/2 ts Ground sage 1/2 c Parmesan cheese, grated NOTE: It is best to use fresh canned tomatos and when you use the spaghetti sauce, the thicker the better (we use Prego). In a very LARGE pot, using a vegetable mill, grind tomatos to remove seeds and hard pulp. Pour the tomato sauce and spaghetti sauce in the mill, and process it.If the tomatos you added were watery, you might want to add a second jar/can of spaghetti sauce. Clean the jars out with water. The point you are trying to do is to retain as much of the essence of the ground whole tomatos as possible. Discard the debris. Add the tomato paste directly to the tomato mixture. (Note, clean the cans of paste as best as possible... you want them to be very clean.) Mix well. Salt and pepper to taste. Add all spices and the cheeses and mix well. Cover and place on very low heat. If you wish to add meatballs to the sauce while it is cooking now is the time to make them. Once made, add them directly to the sauce. As it cooks you may want to adjust the spices and the cheeses depending on your tastes. We add at least another tablespoon of oregano, 2 table- spoons of parsley, a little more salt, and at least another 1/2 cup each of romano and parmesan cheeses. Stir every half hour or so to prevent scortching on the bottom of the pot. When the sauce is cooked down to your taste (and the meatballs are done to your liking), remove from heat and let sit for 1/2 hour. Source: Pat Fields,Cyberealm BBS Watertown NY Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Typist's note: This is the absolutely BEST sauce we have ever eaten, and we have references for it from the users of the BBS!! Enjoy! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pat's Famous Meatballs for his Famous Pasta Sauce Categories: Italian, Meats Yield: 24 meatballs+ 4 1/2 lb Ground chuck or lean beef 1 tb Italian seasoning 2 Eggs 3 c Or more Italian bread crumbs 1 tb Garlic salt 3/4 c Or more Grated Romano cheese In a very large bowl, add all ingredients except the cheese. The mixture will be very very dry (this is good, as the crumbs will ab- sorb any fats in the sauce!). Mix well. Add the cheese. Form meatballs to the size you desire and saute all sides until just brown. Drop in the sauce you are making. This recipe will make 24 +/- "larger than golf-ball size", or smaller, depending on your desires. Source: Pat Fields, Cyberealm BBS Watertown NY Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Puffs From Brigitte Sealing Categories: Desserts Yield: 12 servings 1 c Water 1 c Flour 1/2 c Butter 4 Eggs 1/4 ts Salt Bring water,flour and salt to a roling boil. Add flour all at once, stir hard over low heat about 1 minute, until mixture forms a ball and leaves the sides of the pan. Remove from heat; cool slightly. Add eggs, one at a time, beating after each one untill velvetly and smoothly.Drop dough by 1/4 cupfulls on an ungreased cookiesheet. Bake at 400 degrees F 35 -40 minutes. Dont open oven for the first 15 minutes or they will fall. While still warm cut them horizontally in half. Cool completly; fill with chocolate bar filling and glaze with chocolate glaze. From Brigitte Sealings Kitchen ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Bar Filling Categories: Cookies Yield: 1 servings 1/2 c Sugar 3 c Milk 5 tb Cornstarch 3 Egg yolks,beaten 3 tb Brown sugar 1 ts Vanilla 1/4 ts Salt 8 oz Chocolatebar combine all but vanilla and chocolate bar in a saucepan. Stir constantly until mixture boils;boil and stir 1 minute. Remove from heat;add vanilla and chocolate bar, broken into pieces. Stir until chocolate is completly melted.Pour into bowl and press plasticwrap directly on surface; cool. Yields about 4 cups filling Chocolate Glaze: 1 4oz Chocolate bar 1 Tablespoon water Melt chocolate in double boiler, or microwave;stir to blend, add more water if it is to thick. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: EASY ORIENTAL FRIED RICE Categories: Rice/grains Yield: 4 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * 1/2 c Red Pepper, diced 2 c -to 4 c cooked Rice 1/2 c Green Onion, chopped 2 sl Bacon, chopped 1 c Frozen Green Peas 1/2 c Low-fat Ham * 1/2 ts Dried Ginger *(you may substitute cooked 1/3 c Low-Salt Soy Sauce -shrimp, turkey or chicken) Salt & Pepper to taste 1 c Carrots, diced 1. Fry bacon in large skillet or wok until crisp. Drain off all but 1 T of fat. 2. Add meat and carrots; stir-fry about 2 minutes. 3. Add red pepper and onions; toss or stir to fry until vegetables are cooked. 4. Stir in green peas, rice, ginger, soy sauce, salt and pepper. 5. Stir to heat well; cover and let stand about 5 minutes. Serving size depends on amount of rice used. Source: Saran Wrap Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scotch Scallops Categories: Fish/sea Yield: 4 servings 1 lb Ground Beef 1/2 c Milk 2 tb Minced Onion 1 ts Salt 1/2 c Oil 1/4 ts Pepper (The Scotch recipe featured is from a series of radio talks on "Menus of Allied Nations" in World War II.) Brown ground beef and minced onion in hot oil. Then mix, stirring very little, with milk, salt and pepper. Cover; simmer until meat is done (15 min.). Serve hot on platter... in border of fluffy mashed potatoes. Allied tip: All you have to do to make ground meat go further: mix it with Wheaties, bread or cracker crumbs, cooked rice, oatmeal, crushed zweiback crackers, and moisten with a little milk. From: Betty Crocker's Picture Cookbook, first edition (1950). Typed for you by: George Fassett, Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel Fudge Cake Categories: Cakes Yield: 1 cake ------------------------DESSERTS FROM CHEF FREDDY'S------------------------ 1 Chocolate cake mix (18½oz) 14 oz Sweetened Condensed milk 1 Package caramel candies (not evaporated) -(14oz) [unwraped] 1 c Nuts [coarsley chopped] 1/2 c Butter * * * ----------------------------PREHEAT OVEN TO 350---------------------------- 1) Prepare cake mix as directed on box and pour 2 cups of the batter into a greased (and floured) 13" x 9" baking pan... and bake for 15 min... 2) Meanwhile, in a heavy sauce pan,over low heat, melt the caramel candys and butter with the milk stirring until smooth, then spread evenly over the cake... Spread remaining cake mix over the caramel mix, top with the nuts... 3) Return to the oven for 30 to 35 min... or until the cake springs back when lightly touched... Cool and garnish as desired... from Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken & Rice Categories: Poultry Yield: 4 servings -------------------------DINNER FROM CHEF FREDDY'S------------------------- 2 lg Chicken breasts [boneless 1 cn (soup can full) rice [do -skin on or off] -not use minute rice] 1 cn Cream of chicken soup 3/4 cn (soup can) milk 1 cn Cream of celery soup 1/8 ts Salt 1 cn Cream of mushroom soup 1/4 ts Pepper 1) Mix the soups, milk and the rice, and pour into a 9"x13" baking pan 2) Split the chicken breasts into 4 equal parts and place them on top of the soup mix... Season with the salt and pepper and whatever else you prefer... 3) Bake in a 300° oven for 2 hrs... garnish as desired and serve... From Fred Goslin on Cyberealm Bbs in Watertown NY at (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Key Lime Pie From Fred Goslin Categories: Pies Yield: 1 pie ------------------------DESSERTS FROM CHEF FREDDY'S------------------------ 1 Pastry shell [8"or 9", 1/2 c RealLime lime juice from -baked] -concentrate 3 Egg yokes Green food coloring 14 oz Condensed milk [sweetened] Coolwhip for topping -(not evaporated milk) 1) Preheat oven to 325°... Then in a large mixer bowl beat egg yokes with the sweetened cond. milk, lime juice,and food coloring... Pour into prepared pie shelland bake for 30 min... Cool, Chill, top with coolwhip, garnish as desired... from Fred Goslin on Cyberealm Bbs in Watertown NY at (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven Glazed Chicken Categories: Poultry Yield: 4 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 4 Chicken breast halves *OR* 1 tb Water -leg sections 1 tb Vinegar 1 cn Campbell's NEW Italian 1 tb Worcestershire sauce -tomato soup 1 1/2 tb Brown sugar [packed] 1) Remove skin from chicken and in a 2qt oblong baking dish arrange chicken, and bake in a 350° oven for 30 min... 2) Combine remaining ingredients; spoon over the chicken and bake for 30 min. or until chicken is no longer pink and juices run clear... from some Campbell's cookbook and Fred Goslin on CYBEREALM Bbs in Watertown NY at (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paul & Jenny's father's Baked Ziti Categories: Meats Yield: 8 servings -------------------------ITALIAN FROM CHEF FREDDY'S------------------------- 2 lb Ground beef 1 ts Italian seasoning 1 lb Italian sausage 3/4 tb Garlic powder 29 oz Jar Spaghetti sauce 12 oz Mozzerella cheese [shredded] 1 lb Pasta shells or ziti Parmesan cheese to taste This recipe is loosely adapted from one that is prepared at the "Cherry Tree Inn" in Henderson NY... by MR. Paul Read sr. 1) Break up and brown the meats and onion togeather, until just brown... add the spaghetti sauce and simmer while the pasta is cooking... add the spices to taste, and when the pasta is done, combine it with the meat and the cheese in a large baking dish and bake in a 350° oven for 30 to 45 min... 2) Serve with warm garlic or italian bread... and wine if you like... from Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sautéed Chicken Breasts Categories: Poultry Yield: 4 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 4 Chicken breast halves - 1 Can "Campbell's" NEW Italian [skinless & boneless] -Tomato soup 2 tb Flour 1/2 c Water 1/8 ts Pepper Hot cooked noodles 2 tb Vegetable oil 1) On waxed paper combine the flour and pepper and then coat the chicken with it... 2) In a skillet, in hot oil, cook chicken for 10 min... or until browned remove and set aside... (spoon off the fat) 3) In a skillet, combine soup and the water, heating to boiling... Return chicken to skillet, cover and cook over low heat for 5 min. or until chicken is no longer pink stirring often... 4) Serve over hot cooked noodles garnished with fresh basil and parmesan cheese... from a Campbells Cookbook and Fred Goslin on, Cyberealm Bbs in Watertown NY at (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sliced Baked Potatoes From Fred Goslin Categories: Vegetables Yield: 4 servings --------------------------SIDES FROM CHEF FREDDY'S-------------------------- 4 md Baking potatoes [even sized] -sage... *or* 1 ts Seasoned salt 3 tb Dried herbs of your choice 3 tb Butter [melted] 4 tb Chedder cheese [grated] 3 tb Herbs [chopped & fresh] ie; 1 1/2 tb Parmesan cheese -parsley, chives, thyme, ...to prepare... 1) If the potatoe's skins are tough, peel them otherwise just scrub and rince them... Then cut them into thin slices being careful not to slice all of the way through... Put them in a baking dish, and fan them slightly... 2) Sprinkle with the salt, drizzle the butter on the tops, and then sprinkle your choice of herbs on the top... Bake in a 425° oven for 50 min... then remove, and sprinkle with the cheeses... Return to the oven and bake for another 10 to 15 min... until lightly browned, and cheeses are melted and potatoes are tender inside... Serve with any meat, fish, or poultry dish... or as a main dish with a salad... From the Great American Recipe file and FRED GOSLIN on CYBEREALM Bbs in Watertown NY at (315)-786-1120... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tin Plate Special From Fred Goslin Categories: Meats, Vegetables Yield: 10 servings -------------------------A MEAL FROM CHEF FREDDY'S------------------------- 1 lb Pinto beans {dried] 1/2 c Water 6 lb Beef rump roast 2 tb Cider vinegar 1 tb Shortening 2 tb Brown sugar 1 c Green pepper strips 2 ts Salt 2 md Onions [sliced] 1 ts Dry mustard 2 c Tomato juice 1 ts Thyme 8 oz Tomato sauce 1) Wash the beans and cover with cold water to soak overnight... then bring them to a boil and cook for 1 hour, and drain; discarding the water... 2) Brown the roast in the shortening, in a large dutch oven or roaster, add the peppers and onions cooking until tender... Add the beans and the remaining ingredients... 3) Cover and bake in a 350° oven for 2½ to 3 hours or until the beans are tender and the meat is done... from Marlboro Country's CHUCKWAGON COOKING and Fred Goslin on, Cyberealm Bbs in Watertown NY at (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: SourDough Starter (mix) Categories: Breads Yield: 1 starter -----------------------------CHEF FREDDY'S OWN----------------------------- 1 qt Water [luke warm] 2 ts Sugar 1 pk Dry yeast 4 c Flour 1) Put the water in a good size crock and add the yeast, and sugar to soften... then add the flour... Cover with a clean cloth... 2) Let the mixture rise until it is light and slightly aged (about 2 days)...Mixture will thin as it stands, so add flour as needed... As yo use the sourdough from the crock replace it with equal ammouts of flour and water... from Marlboro Country's Chuchwagon Cooking and Fred Goslin, on Cyberealm Bbs, in Watertown NY at (315)=786-1120... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Steak Categories: Meats Yield: 6 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 3 lb Round steak [1" thick] 1 ts Pepper 1 c Flour 1 c Sourdough starter [recipe 2 ts Onion salt -follows] 2 ts Paprika 3/4 c Shortening 1) Using a meat tenderizing mallet or knife, pound steak to ½" thick... and cut into serving pieces... 2) Combine flour and seasonings, and dip steak pieces in sourdough starter then in flour mixture... 3) Fry in about 1" of hot shortening... and serve from Marlboro Country's Chuckwagon Cooking and Fred Goslin on Cyberealm Bbs in Watertown NY... at (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: PASTA WITH ROAST PEPPERS AND BROCCOLI Categories: Italian Yield: 6 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * 1/2 c Water 1 lb Mostaccioli, Ziti, or other 2 6-oz jars, whole pimientos - - pasta shape, uncooked -or roasted peppers, drained 2 tb Vegetable Oil -and diced 1/2 ts Hot red pepper flakes 1/4 c Grated Parmesan cheese 1 lb Broccoli Flowerets (6 cups) Sat & Pepper to taste Prepare pasta according to package directions. While pasta is cooking, warm the oil and red pepper flakes over medium heat for two minutes. Add the broccoli and saute for 2-3 minutes. Add 1/2 water and cover. Cook broccoli until tender. When pasta is done, drain well. Toss the pasta with diced peppers. Season with salt and pepper to taste. Pour the broccoli over pasta, sprinkle with Parmesan and serve. Per Serving: Calories:..............567 Fat:............7.14 g. Cholesterol:.......... 0 g Sodium..........800 mg Source: "Military Lifestyle" magazine Typed for you by: Lois FLack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: PASTA WITH LIGHT LEMON AND WINE SAUCE Categories: Italian Yield: 6 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * 1/2 ts Grated Lemon Zest 1 1/2 lb Your favorite shaped pasta 1 tb Fresh Thyme, chopped, or 3 tb Margarine - 1/2 ts. dried 1/2 sm Onion, chopped 1 tb Fresh Dill, chopped, or 4 tb All-purpose Flour - 1 ts. dried 2 c Dry White Wine 3 tb Dijon Mustard 2 c Unsalted Chicken Broth Salt, to taste Prepare pasta according to package directions; drain. Warm the margarine in a large saucepan over medium-low heat. Add the onion and saute until lightly brown and very soft. Add the flour and reduce heat to low. Stir until completely blended. Very gradually whisk in the white wine and chicken broth. Bring the sauce to a boil and then let simmer for 10 minutes. Stir in the lemon zest, thyme, dill and mustard and season to taste with salt. Serve sauce over the warm pasta. Calories per serving........... 302 Fat.................. 7.41 g Cholesterol.................... 0 mg Sodium............... 417 mg Source: "Military Lifestyle" magazine Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Rings Categories: Desserts Yield: 4 servings 3 md Apples 6 Cloves, whole 1/3 c Vinegar 1 Cinnamon stick 1 c Sugar 1.Cook vinegar, sugar and spices for 5 minutes. 2.Wipe apples with a damp cloth, but dont peel. Core and cut the apples crosswise into 1/2 inch rings, most apples will cut in four rings. 3.Cook four rings at a time slowly, in the sugar syrup untill they are transparent. Remove carefully, store all in dish and when done pour the rest of the syrup over the rings. They keep well for several days. From Womens Day Magazine typed by Brigitte sealing ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Burgundy Meat Ball Stew from Peggy Travers Categories: Soups/stews Yield: 4 servings 2 c Ground Beef 1 c Dry Red Wine 1 c Fine Soft Breadcrumbs 1 c Water 1/4 c Onions, finely chopped 8 x Onions, halved 1 x Egg 2 cl Garlic, minced 1 1/2 ts Salt 4 x Medium Potatoes, cubed 1/4 ts Pepper 4 x Medium Carrots, 1" chunks 1/4 ts Thyme Salt and Pepper 1 tb Butter 1/2 lb Small Mushrooms (optional) 1 tb Oil Parsley, chopped 1 cn 14oz Tomato Sauce 1 tb Cornstarch OR 1 cn 10oz Beef Bouillon 2 tb Flour 1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into 1 1/2" meatballs. 2) Heat butter and oil in skillet. Brown meatballs lightly on all sides. Drain excess fat. 3) Combine meatballs with remaining ingredients in dutch oven. (May be refrigerated at this point). Cover and bake about 45 minutes at 350 F or until vegetables are tender. During last 15 minutes, thicken with cornstarch or flour. From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled Flounder Categories: Fish/sea Yield: 4 servings 4 x Double Filets of Flounder 4 tb Pickle Relish 2 x Eggs, separated 1 tb Parsley, chopped 1 pn Salt, Pepper, Dry Mustard 1 tb Lemon Juice 1 c Peanut Oil 1 ds Tobasco 1) Place the egg yolks in a blender, food processor or deep bowl. 2) Blend in the salt, pepper and mustard. If blending by hand, use a small whisk. 3) If using the machine, pour the oil through the funnel in a thin, steady stream with the machine running. If mixing by hand, add oil a few drops at a time, beating well in between each addition. 4) When half the oil has been added, the rest may be added in a thin steady stream while beating constantly with a small whisk. 5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg whites until stiff but not dry and fold into the mayonnaise created through step 4. 6) Broil the fish about 2 inches from the heat source for about 6-10 minutes, depending on the thickness of the filets. 7) Spread the sauce over each filet and broil for 3-5 minutes longer, or until the sauce puffs and browns lightly. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown,NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Los Angeles and Tijuana Caesar Salad Categories: Appetizers, Salads Yield: 4 servings 6 x Anchovy Filets 1 x Egg 4 tb Milk 1 x Head of Romaine Lettuce 1 c Olive Oil 1 x Juice from Small Lemon 1 cl Garlic, left whole Salt and Pepper 4 sl French Bread, 4 tb Parmesan Cheese, grated (cut into 1/2" cubes) 1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on paper towels. Chop roughly. Cook the egg for 1 minute. 2) Crush the garlic and leave in the oil for about 30 minutes. Heat all but 6 tb of the oil in a frying pan until hot. Fry the cubes of bread until golden brown, stirring constantly with a metal spoon for even browning. Drain on paper towels. 3) Break the cooked egg into a bowl and beat well with the lemon juice, salt and pepper. Toss the lettuce with the remaining garlic oil and anchovies. Add the egg mixture and toss to coat well. Place in a clean serving bowl and sprinkle over the croutons and parmesan cheese. Serve at room temperature. From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swordfish Kebabs Categories: Fish/sea Yield: 4 servings 2 1/4 lb Swordfish Steaks 4 x Tomatoes cut in thick slices 6 tb Olive Oil 2 x Lemons cut in thin slices 1 ts Oregano, chopped Salt and Fresh Ground Pepper 1 ts Marjoram, chopped Lemon Slices/Italian Parsley 1 x Juice & rind from 1/2 lemon 1) Cut the swordfish steaks into 2 inch pieces. 2) Mix the olive oil, herbs, lemon juice and rind together and set it aside. Thread the swordfish, tomato slices and lemon slices on skewers, alternating the ingredients. Brush the skewers with the oil and lemon juice mixture and cook under a preheated broiler for about 10 minutes, basting frequently with the lemon and oil. Serve garnished with lemons and parsley. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Fish with Garlic Sauce Categories: Fish/sea Yield: 4 servings 2 lb Fresh Anchovies or Whitebait 1 pn Salt 1 c All-purpose Flour Oil for Frying 5 tb Cold Water --------------------------------GARLIC SAUCE-------------------------------- 4 sl Bread, crusts trimmed 4 1/2 tb Olive Oil (soaked in water for 10 min) 1 1/2 tb Water (optional) 4 cl Garlic, Salt and Pepper (peeled and roughly chopped) 2 ts Fresh Parsley, chopped 2 tb Lemon Juice Lemon Wedges for garnish 1) Sift the flour into a deep bowl with the salt. Gradually stir in the water in the amount needed to make a very thick batter. 2) Heat enough oil for frying in a large, deep pan. A deep-sided saute pan is ideal. 3) Take 3 fish at a time and dip them into the batter together. Press their tails together firmly to make a fan shape. 4) Lower them carefully into the oil. Fry in several batches until crisp and golden. Continue in the same way with all the remaining fish. 5) Meanwhile, squeeze out the bread and put in a food processor with the garlic and lemon juice. With the processor running, add the oil in a thin steady stream. Add water if the mixture is too thick and dry. Add salt and pepper and stir in parsley by hand. When all the fish are cooked, sprinkle lightly with salt and arrange on serving plates with some of the garlic sauce and lemon wedges. From the kitchen of Pegyy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Carrot & Ginger Soup Categories: Soups/stews Yield: 9 cups 4 tb Butter 1 x Bay Leaf 2 lb Carrots, peeled and chopped 1 1/2 tb Fresh Ginger Roots 2 x Medium Onions, diced 1/2 c Whipping Cream 2 c Chicken Stock Salt and Pepper 4 c Water (The Frog & Peach, 2 Gloucester St., Toronto) 1) Melt butter in medium-sized saucepan. Add carrot (about 6 cups), onion, bay leaf and ginger. Cook 3 minutes. 2) Pour in chicken stock and water, bring to a boil. Simmer 15 minutes on low heat or until carrots are tender. 3) Tranfer to blender or food processor and blend until smooth. Return soup to saucepan, heat through then stir in cream. Season with salt and pepper. 4) Serve in heated bowls. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caesar Salad Dressing (Whistler's, 995 Broadview, Toronto Categories: Dressings Yield: 2 cups 3 x Egg Yolks, beaten 1/2 ts White Pepper 3 tb Prepared Mustard 1/2 ts Dried Oregano Leaves 10 cl Garlic 15 dr Tobasco Sauce 2 x Anchovy Filets 15 dr Worcestershire Sauce 6 x Capers Olive Oil 1 1/2 ts Salt 5 tb White Vinegar 1) Combine all dressing ingredients except olive oil in a blender using low speed. Maintain speed and add olive oil very slowly until mixture thickens and is the consistency of mayonnaise. Add vinegar and blend. 2) Spoom into a glass jar, cover, refrigerate up to a week, using as needed. 3) For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss with dressing then add freshly grated parmesan cheese, croutons and fried bacon bits to taste. Toss and serve. Typed for you by: Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet & Hot Corned Beef Categories: Meats Yield: 6 servings 4 lb Fresh Lean Corned Beef 6 cl Garlic 1 x Large Onion, peeled 2 x Small Dried Chilies 4 x Whole Cloves Salt & Fresh Ground Pepper 6 x Black Peppercorns 1/2 c Bitter Orange Marmalade 1) Place corned beef in a large, heavy pot; cover with water. 2) Stud the onion with cloves. Add to pot along with the peppercorns, garlic and chilies. 3) Bring to a boil over medium-high heat. Reduce heat to low, partially cover and simmer for 2 1/2 hours or until meat is tender. Preheat oven to 350 F. 4) Remove beef to a small, shallow baking dish. Set aside 3/4 cup cooking liquid. Sprinkle meat with salt and pepper, then spread marmalade over top. Pour reserved cooking liquid into pan. Bake 25 minutes basting occasionally. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Campbell's Cheese and Broccoli Potato Topper Categories: Cheese/eggs, Vegetables Yield: 4 servings 1 x 10 3/4 oz can Campbell's 1/2 ts Dijon Mustard New Cheddar Cheese Soup 1 c Cooked Broccoli Flowers 2 tb Sour Cream or Yogurt 4 x Hot Baked Potatoes, split. 1) In 1 1/2 qt saucepan, combine soup, sour cream and mustard; add broccoli. Heat through, stirring occasionally. 2) Serve over potatoes. Garnish with chopped sweet red pepper if desired. NOTE: To bake potatoes: Using fork, pierce each potato; bake at 400 F for 1 hour. OR microwave on high 10 1/2 to 12 1/2 minutes or until fork tender. Typed for you by Peggy and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Campbell's Nachos Categories: Appetizers Yield: 6 servings 1 x 10 3/4 oz can of Campbell's Sliced Green Onions New Cheddar Cheese Soup Sliced Vlasic or Early 1/2 c Salsa California Pitted Ripe Olive 1 x Bag (10 oz) Tortilla Chips Chopped Green or Sweet Red Chopped Tomato Pepper 1) In 1 1/2 qt saucepan, combine soup and salsa. Over low heat, heat through stirring often. 2) Serve over tortilla chips. Top with tomato, green onions, olives and pepper. TIP: If desired, warm chips in microwave. Divide tortilla chips between 2 microwave-safe plates. Microwave 1 plate at a time, uncovered, on high for 45 seconds. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mary Anne's Curry Sauce (for Fondues) Categories: Sauces Yield: 1 cup 1/2 c Mayonaise 1 pn Cayenne Pepper 2 ts Milk-to desired consistency 1 1/2 tb Curry Powder Mix all ingredients the night before your fondue and refrigerate overnight. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mary Anne's Fluffy Horseradish Sauce (for Fondues) Categories: Sauces Yield: 1 1/4 cups 1 c Sour Cream 1 tb Lemon Juice 1/4 c Prepared Horse Radish Sauce, 1 tb Sugar (drained) 1 tb Minced Chives Mix all ingredients together the night before your fondue and refrigerate overnight. Stir before serving. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mary Anne's Spinach Dip Categories: Dips Yield: 2 cups 1 pk Knorr Vegetable Soup 1 pk Frozen Chopped Spinach, 1 c Sour Cream (cooked and drained) 1 c Mayonaise Mix all ingredients the night before using. Refrigerate overnight. Great with crackers, pumpernickle bread etc... You can serve it inside a hollowed out loaf of bread for something a little more fancy. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bruce's Favorite Caesar Salad Categories: Salads, Appetizers Yield: 4 servings 1 x Head of Romaine Lettuce 1 tb Worcestershire Sauce 1 x Tin of Anchovy Filets 3/4 c Olive Oil 1 tb Fresh Ground Black Pepper Red Wine Vinegar 4 cl Garlic 1 x Lemon 1 x Egg Yolk-use Extra Large Egg Fresh Grated Parmesan Cheese 1 tb Prepared Hot Mustard Croutons 3 ds Tobasco Sauce 1/2 lb Bacon 1) Cook the bacon until very crisp. Set aside and allow to drain on paper towels. 2) Place egg in a glass of warm water and set aside until it reaches room temperature (10-15 minutes). 3) Crush the garlic in a large wooden bowl. Add the anchovies and crush into a pulpy mass. Mix with black pepper. 4) Add mustard, worcestershire sauce and tobasco. Separate the egg, keeping the yolk. If you can't find any extra large eggs then 2 small eggs is fine. Stir in each of these ingredients thoroughly as you add each one. 5) SLOWLY add the oil from the anchovy tin, using a french whisk to mix. 6) SLOWLY add olive oil, rapidly whipping until you get a thick paste. You may have to vary the amount of oil to achieve this (at least 3/4 cup). 7) Squeeze in some red wine vinegar to taste. Once around the bowl is usually enough. 8) Squeeze in one lemon for the juice, again to taste. 9) Just before serving, add the lettuce, croutons, crushed bacon and parmesan cheese. Toss Thoroughly. The trick to this is the dressing should be quite thick before adding the red wine vinegar and lemon juice. You may want to add more garlic, tobasco, worcestershire, mustard depending on how spicy you like your Caesar Salad. From the kitchen of Bruce and Peggy Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bruce's Favorite French Onion Soup Categories: Soups/stews, Appetizers Yield: 8 servings 8 c Sliced Spanish Onions 10 c Boiling Water 7 x Beef OXO Cubes Oregano, Thyme, Parsley 3 x Chicken OXO Cubes Cayenne Pepper 2 c Garlic, chopped Mozzerella Cheese, grated 2 tb Worcestershire Sauce Swiss Cheese, grated 2/3 c Napoleon VSOP Brandy Croutons 1/2 c Butter 1) Melt butter and onions in a large pot. Stir until soft (but not brown). 2) Dissolve OXO cubes in 1 cup boiling water. Add this to pot along with remaining boiling water. Do not add cubes directly to pot until they are dissolved. 3) Add garlic cloves, worcestershire sauce, brandy. 4) Add spices to taste. Quite a few dashes of each. Stir until mixed in. 5) Simmer on low (2-3) heat on stove for 1 1/2 hours. 6) Fill french onion soup bowl 2/3 full of soup. 7) Add covering of croutons. Add covering of grated cheeses. Be generous with the cheese! 8) Bake at 350 F until the cheese is bubbling and slightly brown. The remaining soup can be stored in the fridge for weeks, and simply baked as needed. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ariel's Peppercorn Steak (or Steak au Poivre) Categories: Meats Yield: 1 servings 1 x 8 to 12 oz New York Sirloin Coarsley Crushed Peppercorns 1/4 c Olive Oil Red Wine 1/4 c Teriyaki Sauce Cream 2 tb Worcestershire Sauce Cognac 1) Combine olive oil, teriyakia and worcestershire sauces to form a marinade for the meat. Or, you may use a marinade recipe of your choice. Marinade the steak at least a few hours, or overnight in the fridge turning the meat occasionally. 2) Crush enough peppercorns to cover the steak on both sides. Put the crushed peppercorns on a cutting board and press the steak onto the peppercorns to coat. Do the same for both sides of the steak. 3) Heat a heavy skillet (preferably cast iron with grill lines) and plop the steak into it. Depending on the meat and the marinade, you may have to add a bit of oil. 4) Cook both sides evenly until the meat is medium rare, or to your liking. 5) Put the meat on a heated plate. Keep the liquid in the skillet and add some wine to deglaze the skillet. (ie collect all the remains into a sauce). Cook (fairly high heat) until the sauce thickens, stirring occasionally. 6) For more sauce, or Steak au Poivre la Creme, add cream and cook a little longer. Usually you need to do this to thicken the sauce. 7) Add cognac, cook some more. Sauce should always be thick. Pour sauce over steak and optionally flambe in cognac (Steak au Poivre Flambe). Serve with Parisienne potatos and carrots. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ariel's Spicy Indian Potatoes Categories: Vegetables Yield: 2 servings 2 x Large Potatoes (Amchoor or Umchoor) Crushed Black Peppercorns Oil Dried Green Mango Powder 1) Cut potatoes into shoestrings (ie thin fries). 2) Pan fry in oil. Remove to serving platter. 3) Sprinkle liberally with crushed black peppercorns and green mango powder. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Murray's Voo Doo Rib Sauce Categories: Sauces Yield: 1 servings 1 c Ketchup 1 ts Chili Peppers 1 c Chili Sauce 1 ts Tobasco 1 x Whole Spanish Onion, chopped 1/2 c Honey 1/2 c Molasses Pepper 1 ts Corriander Garlic 1 ts Cummin Combine all ingredients. Simmer the ribs for 2 or 3 hours, then soak overnight in the sauce. Bake or barbecue the ribs. Typed for you by Bruce and Peggy Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bruce's Favorite Steak Marinade Categories: Sauces Yield: 1 cup 1/2 c Chicken Broth 2 tb Ketchup 1/4 c Honey 1/4 ts Ginger 1/4 c Soya Sauce 1 cl Garlic, minced 1) Mix hot chicken broth (can be OXO) with honey and soya sauce in a 1 cup measure. 2) Pour mixture into an 8x8x2 cake pan. 3) Mix in ketchup, ginger and garlic. 4) Place steaks in marinade at least 2 hours turning occasionally. Soak overnight in the fridge for best results. Note: Marinade may be kept in the fridge in a sealed container for several weeks. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Electronic Gourmet's Marinated Steak Categories: Meats Yield: 1 servings 2 c Red Wine 1 tb Butter 1 x Onion, minced 1 x 8-12 oz Sirloin or 1 cl Garlic, crushed Porterhouse Steak 1/2 ts Black Pepper 1) Combine red wine, onion, garlic and black pepper. Marinate steak in this mixture for at least 2 hours turning occasionally. Overnight in fridge is best. 2) Remove the steak, reserving the marinade and pat it dry. Rub the steak with butter. 3) Broil the steak over hot coals, or under broiler until medium rare (or to your liking). 4) Boil the marinade until reduced by two thirds. Discard the garlic clove and pour the sauce over the steak. Goes great with a bottle of dry red table wine from either California or the Rhone region of France. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yet Another Peppercorn Steak Recipe Categories: Meats Yield: 2 servings 2 x 8-12 oz New York Sirloins 2 tb Brandy 3 tb Black Peppercorns 5/8 c Double Heavy Cream 4 tb Butter 1) Crush the peppercorns and transfer to a plate. Press the steaks into the crushed peppercorn coating both sides. 2) Melt butter in a large frying pan. Add the steaks and fry for 3 minutes on each side over moderately high heat. Reduce the heat to moderately low and fry for 4.5 minutes on each side. 3) Remove steak, add brandy to frying pan and stir well, scraping as you do it. Stir in the cream and cook for 3 minutes (on low) scraping as you go. Pour sauce over steaks and serve with Parisienne potatoes and carrots. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Electronic Gourmet's French Onion Soup Categories: Soups/stews, Appetizers Yield: 6 servings 1 1/2 lb Yellow Onions, thinly sliced 3 tb Flour (about 5 cups) 8 c Boiling Brown Stock 3 tb Butter 1/2 c Dry White Wine or Vermouth 1 tb Oil 3 tb Cognac 1 ts Salt Rounds of Hard Toasted Bread 1/4 ts Sugar 2 c Swiss Cheese, grated 1) Cook the onions slowly with the butter and oil in a covered saucepan for 15 minutes. 2) Uncover, raise the heat to moderate and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently until the onions have turned and even, deep golden brown. 3) Sprinkle in the flour and stir 3 minutes. 4) Off heat, blend in the boiling liquid. Note that instead of brown stock you may use canned beef bouillon (same quantity). Or, and equal part of boiling water plus stock or bouillon. 5) Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct Seasoning. 6) Set aside uncovered until ready to serve, then reheat to simmer. 7) Just before serving, stir in the cognac. Pour into french onion soup bowls over the rounds of bread. Cover with cheese. Bake at 350 F until cheese melts. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Electronic Gourmet's Garlic Soup Categories: Soups/stews, Appetizers Yield: 8 servings 6 oz Olive Oil 1 tb Monosodium Glutamate 2 cl Garlic, peeled and crushed 4 c Chicken Stock 4 c Water 8 sl Fresh White Bread 2 tb Salt 8 x Eggs 1) Put the oil and garlic into a very heavy large pot. Saute until almost golden brown in colour. Add the water, salt, monosodium glutamate and stock. 2) Simmer for 3 hours. Check the seasoning. 3) To serve: Place a slice of bread in each soup bowl. Put a ladle of the hot soup in the bowl and immediately, on top of the bread, break an egg. The egg will congeal and the bread will go to the bottom of the bowl. Note: Can be made a day ahead and refrigerated. To serve, follow step 3. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with 40 Cloves of Garlic Categories: Poultry Yield: 4 servings 1 x Large Chicken, cut up 1 ts Oregano, Thyme, Savory 4 x Heads of Garlic, 1 x Large Bouquet Garni (broken into cloves) Flour for dough 1) Separate the garlic cloves without peeling them, but discard loose papers. 2) Put everything except the bouquet garni and flour into a casserole. Mix well with your hands. Force the boquet into the center, packing the chicken around and filling the cavities with the garlic cloves. 3) Prepare a dough of flower, water and a dribble of oil. Roll it into a long cylindrical band on a floured board. Moisten the edge of the casserole and press the band around the edge of the pot. Press the lid tightly on top. 4) Cook in a 350 F oven for 1 hour and 45 minutes. Break the seal of paste at the table when serving. Typed for you by: Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yet Another Chili Recipe Categories: Soups/stews Yield: 6 servings 1 lb Ground Beef 2 oz Chili Powder 1 lb Ground Pork 1/4 ts Cayenne Pepper 1 lb Steak 1 ts Cumin 1 x Bell Pepper Garlic to taste 3 x Medium Onions 1 ds Paprika 1 x Bunch Green Onions Sage and Oregano 3 x Celery Stalks 1 cn Canadian Beer 2 cn Kidney Beans 1 x Shot of Tequila Jalapeno Peppers to taste 16 oz Can of Tomatoes, blended 1 ts Tobasco 1 sm Can of Tomato Paste 1) Saute onions in butter. Add chopped pepper, celery and green onions. Add peppers, spices, tomatoes and tomato paste. Add beer and tequila. 2) Brown meat in olive oil and add to the mixture. Cut the steak into small pieces and brown. DON'T USE THE FAT. 3) Stir it up and let it cook. Don't use a lid. It usually takes 2 hours or more. 4) Wait until it's almost done to put the final adjustment on the spices. Add the beans about 1 hour before it is done. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yet Another Buffalo Chicken Wing Recipe Categories: Poultry Yield: 4 servings 24 x Chicken Wings (about 4 lbs) 5 tb Louisiana Hot Pepper Sauce 4 tb Butter 1 tb White Vinegar 1) Cut off and discard the small tip of each wing. Cut the main wing bone and second wing bone at the joint. Sprinkle with salt and pepper. 2) Heat vegetable oil in a deep fryer or deep saucepan to about 350 F. Add some of the wings (do not overcrowd). Deep fry, turning, until golden brown and crisp, about 10 minutes. 3) Drain well on paper towels and repeat until all wings are cooked. 4) Melt butter in small saucepan, add the louisiana hot pepper sauce and white vinegar. Put hot chicken wings on to a warm serving platter. Pour butter mixture over all the wings and serve immediately. Note: Serve with various dressings and celery / carrot sticks. Suggested dressings: Blue Cheese, Curry, Teriyaki. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yet Another Barbecue Sauce Recipe Categories: Sauces Yield: 3 cups 1 1/2 c Canadian Beer 1 ts Dry Mustard (super fine) 1 1/2 c Heinz Ketchup 1 ts Basil, crushed 1/2 c Dark Brown Sugar 5 x Red Chilies, crushed or, 4 tb Red Wine Vinegar or, Pepper Sauce to taste. 3 tb Balsamic Vinegar 2 tb Olive Oil 2 ts Dijon Mustard (grey poupon) 3 cl Garlic, crushed and chopped 2 ts Worcestershire Sauce Fresh Ground Black Pepper 1) Combine vinegar, beer, worcestershire sauce in saucepan over medium heat. Add brown sugar and stir to dissolve. Add all the rest, bring to a boil and simmer for 20 minutes. 2) Heat uncovered just before using. If you like it hot, use the red chilies liberally, and use 1 tb of black pepper added last. Note: If using pork, parboil for 10 minutes, then bake until almost done. Brush sauce on, and grill no more than 20 minutes. Note: Beef ribs benefit from a water catch pan in the grill under large rib sections; Slows the cooking. Brush sauce on last 2 turns. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Electronic Gourmet's Garlic Bread Categories: Breads, Appetizers Yield: 1 loaf 1/4 lb Butter, soften to room temp. 1 x Loaf French Bread, 18" long 1 cl Garlic, peeled and crushed 1) Blend garlic with butter and let stand at room temperature 1 hour. 2) About 1/2 hour before serving, preheat oven to 375 F. 3) Meanwhile, slice bread 1 inch thick, cutting to but not through the bottom and holding knife at a slight angle. 4) Spread both sides of each slice with garlic butter and wrap loaf snugly in heavy foil. Place on a baking sheet and warm 20-25 minutes. 5) Unwrap and serve in a long napkin wrapped bread basket, or break into chunks and serve in a round napkin wrapped basket. Variations: =========== Herbed Garlic Bread: Mix 1 ts minced parsely and 1/4 ts each of thyme and oregano or marjoram into garlic butter and proceed as above. Cheese Garlic Bread: Mix 1 tb grated parmesan, 1/4 ts salt, 1/8 ts pepper and 1/4 ts each of savory and oregano or thyme into garlic butter and proceed as above. Curry or Chili Garlic Bread: Mix 1 to 2 ts curry or chili powder into garlic butter and proceed as above. Hints: ====== You can freeze before baking. On serving day open foil and bake at 350 F for 15 minutes. You can also use a microwave. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yet Another Barbecue Sauce #2 Categories: Sauces Yield: 1 gallon 1/2 ga Ketchup 1/2 tb Black Pepper 1 1/2 ts Pork Drippings (bacon) 2 tb Red Pepper 1/4 c Vinegar 1 tb Garlic Salt 1/2 c Sugar 1/4 c Chili Powder 1/2 x Bottle Heinz 57 Sauce 1/4 c Worcestershire Sauce Combine all the ingredients and simmer until thick. When you use this remember it is really a glaze, not a sauce. You can thin it with Canadian beer before use. This is not as hot as it sounds but it is spicy. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yet Another Brownie Recipe Categories: Cakes, Desserts Yield: 1 cake 1/2 c Walnuts (optional) 1 c Sugar 2 oz Unsweetened Chocolate 1/2 c All Purpose Flour 1/4 lb Unsalted Butter 2 lg Eggs 1) Preheat oven to 350 F. Butter an 8 inch square cake pan and set aside. 2) Chop the walnuts in the bowl of a food processor fitted with a steel knife and set aside. 3) Chop the chocolate into small pieces and melt with the butter in the top of a double boiler over hot, not boiling water. Stir until smooth. 4) Remove from the heat, and stir in the sugar, then the flour, then the eggs, then the nuts. Pour into the prepared pan and smooth the top. 5) Bake 20 to 25 minutes. Brownies will pull away from the sides of the pan. Allow brownies to cool in the pan on a rack. Cut into squares. To freeze brownies, place in a sigle layer and protect them first with plastic wrap and then with aluminum foil. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minute Boil Fudge Frosting Categories: Cakes Yield: 1 cake 4 tb Cocoa 2 tb Butter 1 1/2 c Sugar 1 tb Karo Syrup 7 tb Milk 1/4 tb Salt 2 tb Crisco 1 ts Vanilla Mix all ingredients and bring to a full rolling boil. Stir constantly. Boil briskly for 1 minute (on a rainy day boil 1 1/2 minutes). Cool to lukewarm. Add vanilla and beat until thick enough to spread. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bruce's Favorite Fajita Categories: Mexican Yield: 8 fajitas 1 lb Flank Steak 8 x 6" Flour Tortillas 1/2 c Salad Oil 2 c Shredded Lettuce 1/2 c Sherry 1 lb Monterey Jack Cheese, grated 1 tb Chili Powder 6 x Green Onions, chopped 1 cl Garlic, minced Taco Sauce 2 tb Cumin 1) Marinate Steak in the oil, sherry, chili powder, garlic and cumin for several hours. Refrigerate overnight for best results. 2) Broil or grill the steak, then carve into thin slices across the grain. 3) Warm tortillas. Place several slices of meat on each. Add lettuce, cheese, onions and your favorite taco sauce. Roll and eat like a burrito. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 -----