Shareware Overload Trio 2

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MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chow Mein Casserole Categories: Main dish Yield: 4 servings 1 lb Beef, lean ground 3/4 c Celery; chopped 3/4 c Onion; chopped 1 1/4 c Water, boiling 1/2 c Rice, uncooked 1/2 ts Salt 10 1/2 oz Soup, chicken with rice 4 oz Mushrooms 1 tb Sugar, brown 2 ts Soy sauce 1 ts Margarine or butter 1 1/2 c Chow mein noodles Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2 qt. casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350°F oven for 30 minutes; stir. Cook uncovered for 30 minutes longer. Stir in noodles, serve immediately. Note: Water chestnuts and/or bamboo shoots may be added if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pop-up Pizza Categories: Main dish, Cheese, Breads Yield: 8 servings MMMMM--------------------------FILLING------------------------------- 1 1/2 lb Beef, lean ground 1 c Onion; chopped 1 c Pepper, green bell; chopped 1 Garlic clove 1/2 ts Oregano 1 ds Salt 1/2 c Water 1/8 ts Hot pepper sauce 1 1/2 oz Spaghetti sauce mix MMMMM---------------------------BATTER-------------------------------- 1 c Milk 1 c Flour, all purpose 1 tb Oil 2 Eggs 1/2 ts Salt MMMMM----------------------------MISC--------------------------------- 7 oz Cheese, monterey jack/mozza- -rella; sliced 1/2 c Cheese, parmesan; grated Pre-heat oven to 400°F. FILLING: In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 minutes, stirring occassionally. BATTER: In a bowl, combine milk, oil and eggs; beat 1 minute on medium speed. Add flour and salt; beat 2 minutes or until smooth. ASSEMBLY: Pour hot meat mixture into 13" x9" pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400°F for 25-30 minutes or until puffed and brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bogracs Gulyas (kettle goulash) Categories: Main dish, Soups Yield: 6 servings 4 tb Bacon fat 5 lg Onions; coarsly chopped 2 lg Pepper, green bell; chopped 3 Garlic clove; minced 1 1/2 tb Paprika, Hungarian 3 lb Beef, stewing; in 1" cubes Pepper; to taste Salt; to taste 6 oz Tomato paste Sour cream; at room temp. Preheat oven to 325°F. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika and cook until it has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cajun Meat Loaf Categories: Cajun, Main dish, Meats Yield: 6 servings MMMMM-----------------------SEASONING MIX---------------------------- 2 Bay leaves; whole 1 ts Salt 1 ts Pepper, cayenne; ground 1 ts Pepper, black 1/2 ts Pepper, white 1/2 ts Cumin, ground 1/2 ts Nutmeg, ground MMMMM----------------------MAIN INGREDIENTS--------------------------- 4 tb Butter, unsalted 3/4 c Onion; finely chopped 1/2 c Pepper, green bell; chopped 1/4 c Onion, green; chopped fine 2 ts Garlic; minced 1 tb Tabasco sauce 1 tb Worcestershire sauce 1/2 c Milk, evaporated 1/2 c Catsup 1 1/2 lb Beef, lean ground 1/2 lb Pork, ground 2 Eggs; lightly beaten 1 c Bread crumbs, very fine Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350° F for 25 minutes, then raise heat to 400° F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cuban Black Bean Soup Categories: Soups, Main dish, Low-cal Yield: 4 servings 1 lb Beans, dried black 1 c Onion; chopped 1 tb Margarine or butter 4 c Water 1 Bouillon cube, beef 12 oz Ham, cooked lean 2 Bay leaves 1/2 ts Thyme, dried leaf 1/2 ts Oregano, dried leaf 1/2 ts Salt 1 Pepper, dried whole red 1 c Pepper, green bell; chopped 1/3 c Dark rum (optional) 1 c Sour cream (optional) Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or marg until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Avocado Melt Categories: Poultry, Main dish Yield: 2 servings 2 Chicken breast halves 1 tb Cornstarch 1/2 ts Cumin, ground 1/2 ts Garlic salt 1/2 Egg; lightly beaten 1/2 tb Water 3 tb Cornmeal 1 1/2 tb Oil 1/2 Avocado; peeled, sliced 3/4 c Cheese, monterey jack; -shredded 1/4 c Sour cream; divided 1/8 c Onion, green, tops only 1/8 Pepper, red bell; chopped Tomatoes, cherry Parsley sprigs Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to medium temp.; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese. Bake in 350°F oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with chopped green onion and red pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chiles Rellenos de Queso Categories: Appetizers, Main dish, Cheese, Mexican Yield: 2 servings 2 Chiles, calif.; roast & peel 1 1/3 oz Cheese, monterey jack Oil; for frying 1 Eggs; separated 3/16 c Flour, all purpose MMMMM------------------------TOMATO SAUCE----------------------------- 1 1/3 sm Tomatoes; peeled 1/3 sm Onion 1/3 Garlic clove 1/3 tb Oil, vegetable 3/16 c Chicken broth 3/16 ts Salt 2/3 sm Chiles, calif. pn Cinnamon, ground pn Cloves, ground Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with wooden picks. Pour oil 1/4" deep into large skillet. Heat oil to 365° F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites. Fold lightly but thoroughly. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce. Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro- cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Vegetable Tamale Pie Categories: Main dish, Low-cal, Vegetables Yield: 4 servings MMMMM---------------------VEGETABLE FILLING-------------------------- 14 oz Beans, cooked pinto; drained 1 c Onion, white; chopped 1/2 c Pepper, green bell; cubed 2 Pepper, jalapeno; seeded and -chopped 2 c Tomatoes, chopped canned; -drained 1/2 c Pepper, red bell; cubed 6 oz Cheese, sharp cheddar; -grated 8 Olives, ripe; sliced 3/4 ts Garlic 3/4 ts Cumin, ground 3/4 ts Chile powder MMMMM-----------------------TAMALE TOPPING---------------------------- 1/2 c Flour, all purpose 1 tb Flour, all purpose; (add to -above) 1 1/2 ts Baking powder 3 3/4 oz Cornmeal, yellow 1/2 ts Baking soda 1/8 ts Salt 1 lg Egg; @ room temp 1/2 c Yogurt, plain 2 ts Margarine; melted & cooled 1 tb Chives; cut to garnish, opt. Preheat oven to 375°F. Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside. To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed. In a small bowl, beat yogurt, egg and margarine. Add to dry ingredients and stir just until dry ingredients are moistened. Spoon mixture evenly on top of vegatable filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zucchini Frittata Categories: Vegetarian, Main dish, Vegetables Yield: 6 servings 2 tb Salad oil Small onion, finely chopped Clove garlic, minced/pressed 2 x Large Swiss Chard * Med-sized zucchini chopped 6 x Eggs 1/8 ts Pepper 1/4 ts Dry basil 1/4 ts Oregano leaves 1 c 3oz. grated Parmesan cheese A frittata is a flat omelet with a meledy of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard. * Swiss chard leaves (including stems), coarsley chopped Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly. Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature. Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams cholestrol, 204 calories MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lasagna Deliciousa Categories: Italian, Pork, Beef, Main dish Yield: 10 servings 1/2 lb Uncooked Creamette Lasagna 1 lb Bulk italian sausage 1/2 lb Ground beef 1 c Chopped onion 2 Cloves garlic, minced 1 c (28 ounces) tomatoes, Cut up, undrained 2 c Tomato paste 2 ts Sugar 2 1/2 ts Salt, divided 1 1/2 ts Dried basil, crushed 1/2 ts Fennel seeds 1/4 ts Pepper 15 oz Ricotta cheese 1 Egg, beaten 1 tb Parsley flakes 1 c Sliced pitted ripe olives 4 c Shredded mozzarella cheese 3/4 c Grated Parmesan cheese Prepare lasagna according to package directions; drain. Cook sausage, ground, beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender. Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for about 20 minutes. In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt. Spoon 1 1/2 cups of meat sauce into 13x9 inch baking dish. Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and Parmesan cheese into dish. Repeat layers. COver with foil. Bake at 375 F for 25 minutes. Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting. Makes about 8 to 10 servings.... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: EGGPLANT PARMESAN Categories: Italian, Vegetables, Main dish Yield: 8 servings 1 Onion, chopped 2 Cloves garlic, minced 2 lg Cans tomatoes (approx. 32 oz ea) 1/2 c Ketchup 3/4 ts Salt 1/4 ts Pepper 1 c Oil md Eggplants 1/2 c Grated Parmesan cheese 1 tb Chopped parsley 1 c Italian bread crumbs 1 c Plain bread crumbs 1 tb Oregano (optional) 1/2 lb Mozzarella cheese, Thinly sliced Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes local to New Orleans. They are delicious!!) Simmer onion, garlic, tomatoes, ketchup, salt and pepper for 30 minutes. Add 1/2 c oil to frying pan while other mixture is simmering. Slice eggplant into 1/2 inch slices (slice only enough to fit into fry pan) Do NOT slice ahead of time.) Add eggplant to HOT oil. Fry until slightly browned. Press each slice against side of pan to drain oil before removing. Add more oil as needed. Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl. Place one layer of eggplant in a flat casserole dish. Sprinkle with bread crumb mixture and cover with tomato mixture. Alternate layeres and top with mozzarella cheese. Bake at 350 degrees for 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Lasagna Categories: Italian, Beef, Main dish Yield: 6 servings 1 Onion, minced 1 Clove garlic menced 1 lb Ground beef 2 ts Shortening 1 md Can whole tomatoes 1 cn Tomato sauce 1 ts Oregano 1/4 ts Pepper 1/2 lb Lasagna noodles 2 1/2 qt Boiling water 1/2 lb Sliced Mozzarella cheese 1 c Cream cottage cheese 1/2 c Cheddar cheese Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lamb Patties with Vegetables Provencal Categories: Meats, Main dish Yield: 4 servings 1 lb Ground raw lamb 1 Large egg 2 tb Bread crumbs 1 1/4 ts Salt 1 ts Rosemary 1 ds Hot pepper sauce 1 tb Olive oil 1 Med onion cut in rings 2 lg Cloves crushed garlic 8 oz Zucchini cut in 1/4" Slices 14 1/2 oz Canned tomatoes 16 oz Can sm whole potatoes Drained Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper sauce in bowl. Shape into 8 patties. Heat oil in large skillet over high heat. Add lamb patties and cook about 2 min per side until done as desired. Remove from skillet with slotted spoon. Add onion and garlic to pan drips. Cook over med heat until onion is golden, stirring occasionally. Stir in zucchini and tomatoes. Season with remaining salt and rosemary. Cover and simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb patties on top of vegetables. Cover and heat through. Sprinkle with parsley. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Penne with Smothered Scallops, Tomato, Basil Categories: Pasta, Italian, Main dish, Shellfish Yield: 4 servings 8 Tomatoes - large, ripe OR 2 cn Roma tomatoes 1 lb Scallops 1 tb Garlic - chopped fine 1 ts Salr 1 lb Dried penne 2 tb Italian parsley 1/3 c Olive oil 1/4 ts Crushed chilli pepper 1 ts Lemon zest - grated 1/2 c Fresh basil leaves 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Cacciatoria #2 Categories: Chicken, Main dish, Italian Yield: 4 servings 1 Chicken, cut up 1 cl Garlic, peeled 1/4 c Flour 2 ts Salt 1/8 ts Pepper 1/4 c Oil 1 cn Tomatoes (28 oz) 8 sm White onions, peeled 6 oz Tomato paste 2 ts Sugar 1 Bay leaf Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CREAMY STUFFED PASTA SHELLS Categories: Pasta, Italian, Main dish, Microwave Yield: 4 servings 6 oz Bulk sausage 1 c Canned chicken 1/8 pk Saltines 2 tb White wine 5 oz Conchiglioni 1/4 c Parsley 2 Scallions 1/4 lb Mushrooms 2 tb Parsley 1/2 ts Celery salt 1/2 c Parmesan cheese 1 tb Paprika Crumble sausage into casserole. Add scallions. Nuke on high three to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish. Pour Mornay Sauce over shells. Cover with plastic wrap. Nuke on high for seven to eight minutes, turning once. Spoon sauce over pasta before serving. Sprinkle with parmesan, parsley and paprika. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chiles Rellenos Casserole Categories: Vegetarian, Mexican, Main dish, Vegetables Yield: 10 servings 2 cn Whole green chili peppers* 3 c Sharp Cheddar cheese** 4 Green onions, sliced 3 c Shredded mozzarella cheese 6 Eggs 4 c Milk 3/4 c All-purpose flour 1/4 ts Salt 2 cn Green chili salsa * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHINESE PEPPER STEAK COCA-COLA Categories: Beef, Chinese, Main dish Yield: 6 servings 1 1/2 lb Top round or sirloin steak, Boneless 2 tb Oil 1 Clove garlic, minced 1 ts Salt 1 c Beef broth (bouillon), Canned and undiluted 1 c Green bell pepper, cored, Seeded, and cut into Thin strips 1 c Celery, thinly sliced 1/4 c Onions, thinly sliced 1/2 c COCA-COLA 2 md Tomatoes, ripe 2 1/2 tb Cornstarch 1/4 c COCA-COLA 1 tb Soy sauce Rice, cooked and hot Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat. Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup) servings. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: GERMAN SAUERBRATEN COCA-COLA Categories: German, Beef, Main dish Yield: 8 servings 4 lb Beef rump, sirloin tip, OR Round bone chuck, boneless 1 1/2 c Vinegar 1 c COCA-COLA 3/4 c Water 3 Onions, sliced 2 Stalks celery, sliced 2 Carrots, sliced 10 Whole black peppercorns 10 Whole cloves 3 Bay leaves 2 tb Sugar 1 1/2 ts Salt Flour 3 tb Oil or shortening MMMMM---------------------------GRAVY-------------------------------- 3 c Drippings plus strained Marinade 5 tb Flour 5 tb Ginger snap crumbs 2 to 4 days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350°F oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand a few minutes until the fat separates out. Remove fat, then make gravy. Makes 8 servings. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Cheeseburger Pie Categories: Main dish, Meats, Pies Yield: 6 servings 1 lb Ground beef 1 1/2 c Onions; chopped 1/2 ts Salt 1/4 ts Pepper 1 1/2 c Milk 3 Eggs 3/4 c Bisquick 2 Tomatoes; sliced 1 c Cheddar or Am. Cheese;shred Preheat oven to 400. Can be topped with crisply cooked bacon. Grease pie plate, 10x1 1/2", or sq. baking dish, 8x8, or 6 10 oz. custard cups. Cook and stir gr. beef and onion in 10" skillet over med. heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, eggs and baking mix 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30 min. Top with tomato slices; sprinkle with cheese. Bake 5-8 min. or til knife comes out clean. Cool 5 min. 1/2 RECIPE: Use 1 qt. square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater. HIGH ALT>Increase first bake to 30 min. If baking the 1/2 recipe: Use 1 1/2 qt round casserole or 1 qt. square. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Beef And Tomato Pie Categories: Meats, Main dish Yield: 8 servings 3 c Beef; cooked; cut bite-size 1 c Onion; chopped 1 c Celery; thinly sliced 3 Tomatoes; coarsely chopped 1 1/2 c Swiss cheese; shredded 2 1/4 c Milk 1/4 c Butter; melted 5 Eggs 1 1/4 c Bisquick 1/2 ts Garlic salt Heat oven to 350. Grease a 13x9x2" baking dish. Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining ingred. til smooth, 15 sec. in blender on high or 1 min. with electric mixer on high. Pour into dish. Bake until knife insertted in center comes out clean, 40-50 minutes. Cool 5 minutes. Garnish with parsley sprigs if desired. Serves: 8-10. High Alt.- Bake 70-75 minutes. From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf: (1010) F-COOKING MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Taco Pie Categories: Main dish, Pies Yield: 6 servings 1 lb Ground beef 1/2 c Onion; chopped 2 Envelopes taco seasoning;dry 3/4 c Bisquick 1 1/4 c Milk 3 Eggs 1 c Cheddar cheese; shredded 1/4 Head lettuce; shredded 1 Tomato; diced 1/4 c Ripe olives; sliced Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking dish, 8x8". Cook and stir the gr. beef and onion in 10" skillet until beef is brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking mix, milk and eggs about 1 min with wire whisk or hand beater or til almost smooth. Pour into pie plate. Bake about 25 min. or til knife inserted in center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5 min. Garnish with lettuce, tomatoe and olives. FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to 1/2 c., milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater. Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only use 1 1/2 qt round or 1 qt. square casserole. no other adj. necessary. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Lasagne Pie Categories: Pies, Main dish Yield: 6 servings 1/2 c Sm. curd creamed cot. cheese 1/2 c Parmesan cheese; grated 1 lb Gr. beef; cooked; drained 2 c Mozzarella; shredded 1 ts Oregano 1/2 ts Basil 6 oz Tomatoe paste 1 c Milk 2/3 c Bisquick 1/2 ts Salt 1/4 ts Pepper Fresh parsley; chopped Preheat oven to 400. Grease pie plate, 10x1 1/2", or sq. baking dish-8x8". Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1 c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to pie plate. Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle with remaining cheese. Return to oven 1-2 min. or til cheese is melted. Cool 5 min. Sprinkle with parsley. 1/2 recipe: Use 1 qt. square or round casserole. Divide ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary. For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY Lawrence Kellie Conf: (1010) F-COOKING MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Bacon Pie Categories: Main dish, Pies Yield: 6 servings 12 Bacon;sliced;cooked;crumbled 1 c Swiss cheese; shredded 1/3 c Onion; chopped 2 c Milk 4 Eggs 1 c Bisquick 1/8 ts Pepper Preheat oven to 400. Grease pie plate, 10x1 1/2" Sprinkle ham, cheese and onion in pie plate. Beat remaining ingred. 15 sec. in blender on high speed. Pour into pie plate. Bake 35-40 min. or til knife comes out clean. Cool 5 min. VARIATION; Substitute 2 c. fully cooked smoked ham for the bacon, cut-up. 1/2 RECIPE: Use 1 qt square or round casserole. Decrease onion to 2 tb. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. HIGH ALT: Bake about 45 min. For 1/2 recipe: use 1 1/2 qt round or 1 qt square casserole. Bake 30-40 min. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Garden Pie Categories: Main dish, Vegetables, Vegetarian Yield: 6 servings 1 c Zucchini; chopped 1 c Tomato; chopped 1/2 c Onion; chopped 1/3 c Parmesan; grated 1 c Milk 1/2 c Bisquick 2 Eggs 1/2 ts Salt 1/4 ts Pepper Heat oven to 400. Grease pie plate, 9 x 1 1/4". Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat remaining ingred. 15 sec. in blender on high. Pour evenly in pie plate. Bake about 35 min. or til knife inserted comes out clean. Let stand 5 min. before cutting. Garnish with tomato and zucchini slices if desired. 1/2 RECIPE: Use 1 qt. square or round casserole. Decrease Parmesan cheese to 2 tb. Divide remaining ingred. by half. Decrease bake time to about 30 min. HIGH ALT:bake about 50 min. For IMPOSSIBLE CHICKEN GARDEN PIE use 10 inch pie plate. For 1/2 recipe plain garden pie, use 1 1/2 qt round or 1 qt square casserole. For 1/2 Recipe Impossible Chicken Garden Pie, use 1 1/2 qt round or 1 qt square casserole and bake about 35 min. VARIATION: Make an IMPOSSIBLE CHICKEN GARDEN PIE by adding 2 cans (5 oz ea) chunk chicken, drained, or 1 c. cut-up cooked chicken with the veg. FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Vegetable Pie Categories: Main dish, Pies, Vegetables, Vegetarian Yield: 6 servings 2 c Fresh broccoli or caulif.* 1/2 c Onion; chopped 1/2 c Green pepper; chopped 1 c Cheddar cheese; shredded 1 1/2 c Milk 3/4 c Bisquick 3 Eggs 1 ts Salt 1/4 ts Pepper *Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first! Heat oven to 400. Lightly grease l0" pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on high speed. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 min. before cutting. Refrigerate any leftovers. HIGH ALT>Cook fresh broccoli or cauliflower about 7 min. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B *Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first! Heat oven to 400. Lightly grease l0" pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on high speed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Chicken 'n Broccoli Pie Categories: Pies, Main dish, Poultry Yield: 6 servings 10 oz Frozen chopped broccoli 8 oz Cheddar cheese; shredded 1 1/2 c Chicken; cooked; cut-up 2/3 c Onion; chopped 1 1/3 c Milk 3 Eggs 3/4 c Bisquick 1/2 ts Salt 1/4 ts Pepper 1 1/2 qt Round or 1 qt. square casser Heat oven to 400. Grease pie plate, 10x1 1/2". Rinse broccoli in cold water to thaw; drain thoroughly. Mix broccoli, 1 1/3 c. of the cheese, the chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30-35 min. or til knife inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer or just til cheese is melted. Cool 5 min. FOR 1/2 RECIPE: Use 1 qt square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in half. Decrease beat time to 10 sec. in blender and 30 sec. with whisk or hand beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use 45 min. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf: (1010) F-COOKING MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Ratatouille Pie Categories: Main dish, Vegetables Yield: 6 servings 1 c Zucchini; chopped 1 c Eggplant; chopped pared 1/2 c Tomato 1/2 c Green pepper; chopped 1/4 c Onion; chopped 1 c Garlic; crushed 1/4 c Margarine ;or butter 3/4 ts Salt 1/2 ts Thyme; leaves 1/8 ts Pepper 1 c Monterey jack cheese; shred 1 1/4 c Milk 1/4 c Sour cream 3/4 c Bisquick 3 Egg Heat oven to 400 degrees F. Lightly grease pie plate. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until veg- etables are crisp-tender, 5-10 minutes. Stir in seasonings. Spread in pie plate; >> sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bak until knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes. Makes 4-6 servings. Source: ANN PUCKETT --- From: SUSAN BRUMER Conf: (1668) L-CUISINE MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Tuna Pie Categories: Seafood, Main dish Yield: 8 servings 6 1/2 oz Tuna; drained 1 c Sharp Am. Cheese; shredded 3 oz Cream cheese; cut up 1/4 c Green onions; sliced 2 oz Pimiento; chopped;drained 2 c Milk 1 c Bisquick 4 Eggs 3/4 ts Salt 1 ds Nutmeg Heat oven to 400. Grease pie plate, 10 x 1 1/2". Mix tuna, cheeses, onions and pimiento in plate. Beat trmaining ingred. 15 sec. in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35-40 minutes. Cool 5 minutes. Serve with sliced tomatoes. Serves 6-8. VARIATIONS: Seafood pie: Substitute 1 pkg (6 oz.) frozen crabmeat or shrimp, thawed, drained, for the tuna. HIGH ALTITUDE: Bake 45-50 minutes. FROM: BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B --- MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Herbs 'n Onion Pie Categories: Main dish, Pies Yield: 6 servings 3 Onions;sliced thin-sep.rings 1/4 c Butter 1/2 lb Bacon;crisp fried/crumbled 1 1/4 c Milk 2 ts Worcestershire 3 Eggs 1 c Bisquick 1/4 ts Dried savory leaves 1/4 ts Dried basil leaves 1/4 ts Dried parsley leaves Heat oven to 400. Grease a 9" pie plate. Cook onions in butter in 10" skillet, stirring frequently, til onions are softened. Arrange half of the onions evenly in pie plate; sprinkle with half of the bacon. Top with remaining onions and bacon. Place milk, Worcestershire sauce, eggs and baking mix in blender container. Cover and blend on high 15 sec. Pour into plate. Mix herbs in small bowl; crush slightly. Sprinkle evenly over milk mixture. Bake until knife inserted in center comes out clean, about 35 min. FOR 2 SERVINGS: Grease 2 10 oz custard cups. Decrease onions to 1, butter to 2 tb., bacon to 4 slices, milk to 1/2 c., Worcestershire sauce to 1/2 tsp, eggs to 1, Bisquick to to 1/4 c. and herbs to a pinch of each. Bake 10 min. HIGH ALT>Grease 10" pie plate. Cook onions til softend, 6-7 min. Bake 30-35 min. For 2 servings, bake 20-25 min. FROM BISQUICK RECIPE CLUB TSPN00B MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Chicken Pie Categories: Main dish, Pies Yield: 6 servings Nfxs18b 2 c Cooked diced chicken 1/2 c Peas and carrots 1/4 c Mushroom pieces 1 1/3 c Milk 4 x Eggs 3/4 c Bisquick 1/2 ts Salt 1/4 ts Pepper Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots, mushrooms and onion in pie plate. Beat remaining ingredients in blender until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35 minutes. Cool 5 minutes before serving. --- From: SUSAN BRUMER Conf: (1668) L-CUISINE MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Quesadilla Pie Categories: Pies, Main dish Yield: 6 servings 2 cn Green chilies 4oz. drained 4 c Shredded cheddar cheese 2 c Milk 1 c Bisquick 4 x Eggs Heat oven to 425. Grease pie plate, 10 inch. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 sec. in blender on high speed or 1 min. with hand beater. Pour into pie plate. Bake for about 25-30 minutes or until a knife inserted in center comes out clean.. Cool 10 minutes. Serve with sour cream and quacamole. --- Susan Brumer L-Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Creole Pie Categories: Pies, Seafood, Main dish Yield: 1 servings 1 (6-1/2 oz) crabmeat; * 1 pk (10-oz) okra, frozen; ** 1 cn (16-oz) whole tomatoes; *** 1/2 c Green pepper; chopped 1/3 c Green onions; sliced 1/2 ts Chili powder 1/8 ts To 1/4 t red pepper sauce 1 c Milk 2/3 c Bisquick baking mix 2 Eggs 1 ts Salt 1/2 ts Pepper * Drained ** Frozen cut okra, thawed and well drained *** Well drained, and cut up Heat oven to 400^. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes. YIELD: 4 or 5 Servings Source: Southern Traditions With Bisquick From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Ham Quiche Categories: Meats, Main dish, Pies Yield: 1 servings 1/2 lb Mushrooms; fresh\sliced 2 tb Butter or margarine; melted 4 Eggs 8 oz Sour cream; commercial 1/2 c Parmesan cheese; grated 1/4 c All-purpose flour 1 ts Onion powder 6 To 8 drops Hot Sauce 8 oz Monterey Jack cheese; * 1/2 c Cooked ham; chopped * Shredded (2 cups) Saute` mushrooms in butter in a medium skillet until lightly browned; drain well, and set aside. Combine next 7 ingredients in container of electric blender; process until well blended. Combine egg mixture, mushrooms, cheese, and ham. Pour into a greased 10-inch quiche dish. Bake at 350^ for 45 minutes or until set. Quiche should be puffed and golden brown. Let stand 10 minutes before serving. YIELD: One 10-inch Quiche Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Broccoli-cheese Pie Categories: Vegetables, Main dish, Pies Yield: 1 servings 1 lb Broccoli bunch 2/3 c Onion; chopped 1/4 c Water 4 Eggs; slightly beaten 1 1/4 c Milk 4 To 6 drops Hot Sauce 1/2 ts Salt 1/8 ts Ground pepper; fresh 1/8 ts Ground nutmeg 1 tb Fresh parsley; minced 2/3 c Swiss cheese; fresh\shredded 1/3 c Parmesan cheese; grated Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate. Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes. YIELD: One 10-inch pie. Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Crustless Spinach Quiche Categories: Vegetables, Main dish, Pies Yield: 1 servings 1 Onion; large\chopped 1 tb Vegetable oil 1 Frozen chopped spinach; * 5 Eggs; beaten 3 c Muenster cheese; shredded;** 1/4 ts Salt 1/8 ts Pepper * (10-ounce package)\chopped spinach\thawed\pressed dry ** (12-ounces) Muenster cheese Saute onion in oil in a large skillet until tender. Add spinach, and cook until excess moisture evaporates; cool. Combine eggs, cheese, salt and pepper; stir into spinach mixture. Pour into a greased 9-inch pie plate. Bake at 350^ for 30 minutes or until set. YIELD: One 9-inch Quiche. Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Mexican Fiesta Casserole Categories: Meats, Main dish, Vegetables, Pies Yield: 6 servings 1 lb Lean Ground Beef Salt & Pepper; To Taste 4 oz Cheddar Cheese; Shredded,1 C 1 c Dairy Sour Cream 2/3 c Mayonnaise Or Salad Dressing 2 tb Onion; Finely Chopped 2 c Bisquick Baking Mix 1/2 c Water Tomatoes; Thinly Sliced, * 3/4 c Green Bell Pepper; Chopped Paprika; Optional * Use 2 or 3 ripe tomatoes or to taste. Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares. FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Hamburger Pizza Categories: Meats, Main dish, Vegetables, Pies Yield: 8 servings MMMMM---------------------------CRUST-------------------------------- 2 1/2 c Bisquick Baking Mix 1 Active Dry Yeast; Package 2/3 c Water; Hot MMMMM------------------------MEAT MIXTURE----------------------------- 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 15 oz Tomato Sauce; 1 Cn 2 ts Oregano Leaves 1/4 ts Pepper MMMMM--------------------------TOPPING------------------------------- 1/2 c Green Pepper; Chopped, Opt. 2 c Mozzarella Cheese; Shredded 1 c Parmesan Cheese; Grated Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Green Bean Pie Categories: Main dish, Vegetables, Pies Yield: 6 servings 8 oz Green Beans; Fresh* 4 oz Mushroom: Stems and Pieces* 1/2 c Onion; Chopped 2 Garlic Cloves; Crushed 1 c Cheddar Cheese; Shredded 1 1/2 c Milk 3/4 c Bisquick Baking Mix 3 Eggs 1 ts Salt 1/4 ts Pepper * 8 Ounces fresh green beans, cut lengthwise into strips. * 1 can (4 ounces) mushroom stems and pieces, drained. Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Heat beans and 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Makes 6 to 8 servings. Recipe from The Bisquick "No Time To Cook" Recipe booklet featuring Impossible Pies. FOOD AND WINE CLUB Judy Garnett MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Hamburg Pie Categories: Meats, Main dish, Pies Yield: 6 servings 1 c Bisquick 1/3 c Cold water 1 lb Ground beef 1/2 ts Salt 1/2 ts Oregano 1/4 ts Pepper 1/2 c Bread crumbs 1/4 c Onion, chopped 1/4 c Green pepper; chopped 1 Egg 1/4 c Milk 1/2 ts Salt 1/2 ts Dry mustard 8 oz Cheddar cheese; shredded 8 oz Tomato sauce DIRECTIONS Combine baking mix and water until soft dough forms; beat vigorously. Smo- oth dough into ball on floured board. Knead 5 times. Roll dough 2 in. larger than 9 in pie plate. Place into plate flute edges. Brown ground beef + drain. Stir in salt, oregano, pepper, onion, bread crumbs, tomato sauce and spread in pie crust. Beat egg and milk, stir in remaining ingred. Spread over beef mixture. Bake til crust is golden , about 30 min at 375* FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Italian Sausage Spaghetti Sauce Categories: Cajun, Italian, Main dish, Sauces Yield: 8 servings 2 lb Italian sausage 1 T Garlic, finely chopped 1 t Red cayenne pepper 3 T Lea & Perrins 1 c Celery, finely chopped 1/2 c Bell pepper, finely chopped 2 c Water 2 c Dry white wine 1 c Dried parsley 1/2 c Olive oil 1 c Plain flour 2 c Onions, finely chopped 1/4 t Dried mint 3 c Tomato sauce 1 x Salt, to taste Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor Help" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wild Duck and Andouille Sauce Piquant Categories: Cajun, Main dish, Poult Yield: 12 servings 1 c Olive oil (for roux) 3 c Onions, chopped 3 c Geen onions, chopped 1 x Water 3 c Chablis wine 11 c Tomato sauce 6 t Louisiana hot sauce 1 lb Andouille, sliced 1/4" thick 3 c Plain flour (for roux) 1 c Bell pepper, chopped 2 c Parsley, chopped 2 T Garlic, finely chopped 1/2 t Dried mint, crushed 3 T Lea & Perrins 5 t Salt 2 1/2 lb Wild duck breasts Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Sauce Piquant Categories: Cajun, Main dish, Poult Yield: 30 servings 2 c Bacon drippings (for roux) 7 c Onion, chopped 3 c Green onions, chopped 3 c Parsley, chopped 1 x Bacon drippins/brown chicken 1 x Water 16 c Tomato sauce 1 1/2 pt Stuffed olives 8 T Louisiana hot sauce 6 T Salt 6 c Plain flour 1 c Bell pepper, chopped 1 c Celery, chopped 1/4 c Garlic, chopped 20 lb Baking hens, (see directions 1 lb Mushrooms, sliced 8 c Chablis wine 6 T Lea & Perrins 1 t Dried mint, crushed The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Liver in Mustard Sauce Categories: Cajun, Main dish, Mea Yield: 4 servings 1 x Salt 4 ea Slices liver 1/2 - 3/4"thick 1 c Shallots, chopped 1 T Creole or poupon mustard 1 x Ground red cayenne pepper 1 x Oleo (margarine) 1 c Dry white wine Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it. From Justin Wilson's "Outdoor Cooking with Inside Help" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cajunized Oriental Pork Chops Categories: Cajun, Main dish, Mea Yield: 6 servings 6 ea Thick pork chops 1 1/2 c Dry white wine 1 c Onions, chopped 3 T Soy sauce 1 x Salt & red cayenne pepper 1 c Bell pepper, chopped 1 ea Clove garlic, chopped 1 cn Pinapple chunks (15 oz.) Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barbecued Ribs Categories: Cajun, Main dish, Mea Yield: 4 servings 4 lb Pork ribs, cut in pieces 1 ea Large onion 1/3 c Worcestershire sauce 1 t Salt 2 c Water 1 ea Lemon 1 c Catsup 1 t Chili powder 2 x Dashes Tabasco sauce Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barbecued Pork Chops Categories: Cajun, Main dish, Mea Yield: 8 servings 1/2 c Water 2 T Dry mustard 4 T Chili sauce 1/4 c Vinegar 3 T Brown sugar 8 ea Pork chops Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also. From "Talk About Good" contributed by Susan Chandler Castille MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blackened (Cajun) Arctic Char Categories: Cajun, Main dish, Fish, Barbecue Yield: 4 servings 1 ea Arctic char - 1 kg(4.5 lbs) 2 ea Lemons, cut into wedges 6 T Butter 1 T Cajun spice (recipe follows) Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Shrimp Newburg Categories: Cajun, Main dish, Fish, Barbecue Yield: 8 servings 2 T Butter 1 c Milk 2 ea Pimentos and 1 can liquid 1/2 c Cream 1/4 t Salt 2 T Lea & Perrins sauce 1/2 t Dry mustard 1 x Tabasco sauce 2 T Flour 2 lb Raw shrimp 1 ea Egg 1 ea Small onion 1/4 t Pepper 2 ea Beef bouillon cubes 1 x Onion tops 1/4 c Hot water Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Maque Choux Categories: Cajun, Main dish, Poult Yield: 4 servings 18 ea Young tender corn 1 ea Large onion, finely chopped 1 ea Large tomato, small pieces 1 t Sugar 2 T Cooking oil 1 ea Large spring chicken 1/2 ea Bell pepper, chopped 1 t Salt 1 x Black pepper 1 x Milk, if needed Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Boiled Crabs Categories: Cajun, Main dish, Fish, Barbecue Yield: 4 servings 2 ea Lemons, quartered 4 ea Small ears fresh corn 1 c Salt 1/2 c Ground white pepper 12 ea Live blue crabs 8 ea New red potatoes 4 ea Small yellow onions 1/2 c Ground red pepper 1/2 c Ground black pepper Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Smothered Round Steak Categories: Cajun, Main dish, Mea Yield: 4 servings 2 lb Round steak 1/2 t Ground black pepper 1 t Ground white pepper 1/2 c Vegetable oil 2 ea Bell peppers, chopped 1 c Beef stock or water 2 t Salt 1 t Ground red pepper 1 x All-purpose flour (dredging) 3 ea Medium onions, chopped 1 ea Celery rib, chopped Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Patout's Boiled Crawfish Categories: Cajun, Main dish, Fish, Barbecue Yield: 8 servings MMMMM------------------------FOR THE BOIL----------------------------- 40 lb Live crawfish 1/2 c Ground white pepper 1/2 c Ground black pepper 12 ea Ears of corn, shucked 1 c Salt 1/2 c Ground red pepper 5 lb Small white onions 5 lb Small new potatoes MMMMM--------------------------SPRINKLE------------------------------- 1/2 c Ground white pepper 1/2 c Ground black pepper 1/2 c Ground red pepper 2 c Salt Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Boiled Crawfish -- Justin Wilson Categories: Cajun, Main dish, Fish, Barbecue Yield: 10 servings 4 ea Boxes salt (no size mentione 9 ea Lemons 5 lb Small white onions 24 ea Small potatoes 1 x Corn 6 ea Pouches crab boil 8 oz Cayenne pepper 1 x Garlic 1 x Smoked sausage 50 lb Live crawfish Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crawfish Chili Categories: Cajun, Main dish, Meats, Fish, Barbecue Yield: 16 servings 2 lb Lean ground beef 1 t Garlic, chopped fine 1 T Soy sauce 1 t Dried mint 3 T Chili powder 1 c Dry white wine 1 t Lemon or lime juice 1 x Bacon drippings 2 lb Crawfish tails 2 t Salt 1 t Cayenne pepper 1 T Dried parsley 1 cn (8 oz) tomato sauce 1 x Water 1 c Chopped onions Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Shrimp Creole Categories: Cajun, Main dish, Fish Yield: 6 servings 2 lb Fresh shrimp, heads off 1/2 c Vegetable oil 2 ea Large bell peppers, chopped 10 ea Lge. tomatoes, peeled&seeded 1 t Ground red pepper 1/2 t Ground white pepper 1 T Fresh basil or 2 t dried 5 ea Bay leaves 1 c Parsley, chopped 1 qt Water 3 ea Med. yellow onions, chopped 5 ea Celery ribs, chopped fine 2 t Salt 1/2 t Ground black pepper 1 T Fresh thyme or 2 t dried 1 1/2 t Sugar 1 c Green onions, chopped Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham. From Alex Patout's "Cajun Home Cooking" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blackened Redfish Categories: Cajun, Main dish, Fish, Barbecue Yield: 6 servings 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted MMMMM-----------------------SEASONING MIX---------------------------- 1 T Sweet paprika 1 t Onion powder 1 t Ground cayenne pepper 3/4 t Ground black pepper 1/2 t Dried oregano leaves 2 1/2 t Salt 1 t Garlic powder 3/4 t Ground white pepper 1/2 t Dried thyme leaves NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Pork Chops Categories: Cajun, Main dish, Mea Yield: 6 servings 2 ea Med. apples coarsely chopped 3 T Light brown sugar 1/2 t Ground nutmeg 7 T Unsalted butter 1 t Vanilla extract MMMMM-----------------------SEASONING MIX---------------------------- 1 T Salt 1 t Ground cayenne pepper 1/2 t White pepper 1/2 t Rubbed sage 1/2 t Black pepper 1 t Onion powder 3/4 t Garlic powder 1/2 t Dry mustard 1/2 t Ground cumin 1/2 t Dried thyme leaves MMMMM-------------------PORK CHOP INGREDIENTS------------------------ 6 ea 1-3/4" thick pork chops 1 c Chopped onions 2 t Minced garlic 1 c Pork or chicken stock 1/2 c Finely chopped green onions 3/4 lb Ground pork 1 c Chopped green bell peppers 1 cn (4 oz) diced green chilies 1/2 c Very fine bread crumbs In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Louisiana Roast Beef Categories: Cajun, Main dish, Mea Yield: 6 servings 1/4 c Onions, chopped very fine 1/4 c Bell peppers, chopped fine 1 t Salt 3/4 t Black pepper 1/2 t Dry mustard 4 lb Boneless sirloin roast 1/4 c Celery, chopped very fine 2 T Unsalted butter 1 t White pepper 3/4 t Minced garlic 1/2 t Ground cayenne In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cajun Prime Rib Categories: Cajun, Main dish, Mea Yield: 6 servings 4 lb Prime rib roast (10-1/2 lbs) 1/4 c Garlic powder 2 ea Onions, thinly sliced 1/4 c Black pepper 1/4 c Salt MMMMM------------------SEASONING MIX (OPTIONAL----------------------- 1 T Plus 1 tsp, salt 1 T Plus 2 tsp, fennel seeds 2 1/2 t Dry mustard 1 T Plus 2 tsp, white pepper 1 T Plus 3/4 tsp, black pepper 2 1/2 t Ground cayenne pepper Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: All-In-One Tuna Casserole Categories: Main dish, Fish Yield: 4 servings 1 ea Env. golden onion soup mix 10 oz Frozen peas & carrots * 6 1/2 oz Tuna, drained & flaked 1 1/2 c Milk 8 oz Medium egg noodles ** 2 oz Shredded chedar cheese *** * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C ~--------------------------------------------------------------------- ~---- Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Angel Hair Pasta with Shrimp Categories: Pasta, Main dish, Fish Yield: 4 servings 1 1/2 T Butter 1 1/2 c Milk 1 1/2 T Pesto sauce 1 T Minced garlic 1/2 t Salt 1 x Worcestershire and tabasco 1/2 ea Red pepper, cut in strips 1 lb Jumbo shrimp 1 1/2 T Flour 1/2 c 35 per cent cream 1 1/2 T Chopped parsley 2 T Grated paresan cheese 1/2 t White pepper 2/3 lb Capellini 1/4 lb Snow peas, trimmed In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Assam Spicy Shrimp Categories: Fish, Main dish Yield: 6 servings 1 x ---------marinating--------- 2 lb Headless shrimp 1/2 t Hot chili sauce 1 x ----------cooking----------- 4 ea Large garlic cloves 2 ea Small red onions 1 T Dark soya sauce 3 T Oil 1 1/2 c Water 1 T Oyster sauce 6 oz Tamarind 3 oz Young ginger root 1 t Blachan 3 T Oyster sauce 1 T Hot chili sauce 1/4 c Packed brown sugar MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: AUDREY'S ORIENTAL CHICKEN Categories: Poultry, Main dish Yield: 4 servings 1/4 c Firmly packed brown sugar 1/4 c Vinegar 1 ea 15 oz. can pineapple chunks 1 c Thin onion rings 2 ea Boneless chicken breasts* 2 T Cornstarch 1 T Soy sauce 1 c Strips, green pepper 1 T Oil *Cut into thin strips. In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed. Cover and simmer over low heat 15 minutes. Cal: 314; Fat 7g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BAILEY'S BOUILLABAISSE (FISH STEW) Categories: Fish, Main dish Yield: 9 servings 1 ea Onion, large diced 3 ea Potatoes, small diced 2 c Skimmed milk 2 c Broccoli, diced 1 1/2 t Salt 1/2 t Marjoram 2 c Celery, diced 3 c Boiling water 1 1/2 lb Cod or flounder 2 c Cauliflower, diced 1/2 t Pepper 1/2 t Basil Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked catfish fillets with horseradish sauce Categories: Seafood, Main dish Yield: 4 servings 1 1/2 lb Catfish fillets 2 x Egg whites 1 T Grated onion 1/4 t Dry mustard 2 T Butter or margarine 1 c Milk 1 T Lemon juice 2 T Sour cream 1 x Clove garlic 1/4 t White pepper 2 T Flour 4 t Prepared horseradish Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Cheddar Toast Categories: Cheese, Eggs, Main dish Yield: 6 servings 1 c Heavy or whipping cream 1/2 t Nutmeg 4 ea Eggs; lg, well beaten 1 c Cheddar cheese; md, shredded 1/4 t White pepper 12 ea Bread slices; white In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Pork Chops Categories: German, Pork, Main dish Yield: 6 servings 6 ea Pork chops 1 t Caraway seeds; crushed 1/2 t Salt 1 c White wine; dry 1 ea Garlic clove; minced 2 t Hungarian paprika; mild * 1 x Pepper; as desired 1 c Sour cream (optional) * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Spinach With Cheese Categories: Cheese, Main dish Yield: 4 servings 1 lb Spinach; fresh * 1 ea Onion; large, diced 1/2 t Salt 1 t Paprika 1/4 t Pepper 1/4 lb Butter 2 ea Garlic; cloves, minced 1/2 lb Emmenthaler cheese; grated 1/8 t Nutmeg * Wash and clean spinach of sand. Dry. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barvarian Veal Categories: German, Meats, Main dish Yield: 4 servings 1 lb Veal; cut in 4 thin slices 1/8 t Sugar 1 T Mustard; dijon style 4 ea Eggs; large, hard cooked 1 ea Onion; medium, diced 1 T Tomato paste 1/4 c Red wine 1/2 t Salt 1/2 t Pepper; white 4 ea Bacon; slices 2 T Vegetable oil 3/4 c Beef bouillon; heated 2 T Unbleached flour Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barvarian Veal With Asparagus Categories: German, Meats, Main dish Yield: 6 servings 2 lb Veal; cubed 1 ea Onion; large, chopped 1 T Parsley; chopped 2 c Beef broth 1/2 t Salt 20 oz Frozen asparagus; * or 2 T Vegetable oil 1 c Carrots; chopped 1/4 c Lemon juice; fresh 3 T Unbleached flour 1 x Pepper;fresh ground,to taste 2 lb Asparagus; fresh ** * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BBQ Crab Sandwich Categories: Cheese, Main dish, Sandwiches Yield: 4 servings 1 c Crab 1/4 c Green stuffed olives; sliced 8 ea English muffins 1/2 c Tomato sauce 8 oz Cheddar; md, in small cubes Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef Roast With Mushroom Stuffing Categories: Beef, Main dish Yield: 6 servings 1 x -----------roast------------ 1/4 t White pepper 1 t Mustard; dijon style 2 T Vegetable oil 4 oz Mushroom pieces; * 2 T Chives; chopped 1/2 c Bread crumbs; dried 1/4 t Pepper 1 x -----------gravy------------ 2 ea Onions; small, fine chopped 1 t Mustard; dijon style 1/2 t Salt 2 lb Flank steak 1 x -----mushroom stuffing------ 1 ea Onion; small, chopped 1/2 c Parsley; chopped 1 T Tomato paste 1/4 t Salt 1 t Paprika 3 ea Bacon; strips, cubed 1 c Beef broth; hot 2 T Tomato catsup * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef Shreds with Green Pepper Categories: Hot & spicy, Main dish, Beef Yield: 4 servings 1 lb Flank steak 1 ea Clove garlic 1/4 t Salt 1/4 c Stock 1 t Chili paste with soybean 1 1/2 t Thin cornstarch paste; * 2 ea Medium bell peppers 4 T Peanut oil 1 x -----------sauce------------ 1 t Thin soy sauce 1 t Sherry wine * Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about 1/4" thick. Slice across grain into matchsticks about 2 1/2" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Berghoff Ragout (Ragout a la Berghof) Categories: Beef, German, Main dish Yield: 8 servings 3/4 c Butter 1 c Onion; chopped 1 lb Mushrooms; sliced 2 c Beef broth; canned/homemade 1 t Salt 1 x Tabasco sauce; to taste 3 1/2 lb Round steak; bonless * 1 1/2 c Green bell pepper; chopped 1/2 c Unbleached flour 1 c White wine; dry 1 t Worcestershire sauce * Round steak should be cut into thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bramberger Meat & Cabbage Categories: German, Beef, Main dish Yield: 4 servings 1 lb Cabbage; head, small 2 ea Onions; medium, chopped 1 lb Ground beef; lean 1/2 t Salt 1/2 c White wine; dry 3 ea Bacon; strips, thick sliced 1 T Vegetable oil 1/2 lb Pork; lean, cubed 1 t Caraway seeds 1/2 t Pepper 1 t Vegetable oil Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brandied Beef Roast Categories: Main dish, Meats Yield: 10 servings 3 lb Whole trimmed tenderloin 1 x Salt and pepper 3/4 c Brandy Place roast in shallow roasting pan. Pour approximatedly one third of the brandy on the roast. Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast throughout cooking time. Baste frequently. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. When roated to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. Season with salt and pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Broiled Cheddar And Egg Salad Buns Categories: Cheese, Eggs, Main dish Yield: 8 servings 8 ea Eggs; lg,hardcooked, chopped 1 c Green bell pepper; chopped 2/3 c Milk; evaporated 1 1/2 t Salt 3 ea Sandwich buns or rolls; * 2 c Cheddar; sharp, shredded 3 t Onion; grated 3 t Mustard; prepared 1/4 t Pepper * The buns or rolls should be split, toasted and buttered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Broiled Cheddar-Olive Categories: Cheese, Main dish, Sandwiches Yield: 8 servings 2 ea Eggs; lg 1 1/4 c Olives; ripe,chopped, pitted 1/4 c Onion; chopped 2 t Mayonnaise 1/4 t Marjoram 1/8 t Salt 4 ea Sandwich buns 8 oz Cheddar; sharp, grated 1/2 c Green bell pepper; chopped 1/3 c Catsup 2 t Mustard; prepared 1/8 t Oregano 1 pn Pepper; to taste 1 x Butter Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a small cup or bowl). Add the mixture to the cheese mixture and set aside. Set the oven to broil and split the buns (if not already split) with a sharp knife. Set the buns on the broiler rack, cut sides up, and broil with the buns 2 inches from the heat source until golden brown. Remove the buns from the oven and spread with butter. Spread about 1/8 of the cheddar mixture on a buttered side of each bun and return to the broiler with the tops of the sandwiches 3-inches from the heat source. Broil until the cheddar is bubbly and serve right from the oven. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Broiled spicy shark Categories: Seafood, Main dish Yield: 4 servings 1 lb Shark fillets (3/4" thick) 1/4 c Chopped parsley 1 t Dried basil 2 T Seafood sauce or chili sauce 1/3 c Lemon juice 1 T Chopped fresh basil, or 1 x Clove garlic, minced 1 T Light soy sauce Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but not longer than 8 hours. Remove fish from bag and save marinade. Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste. Boil rest of marinade until it's reduced by half and pour over fillets when serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cajun Pork Roast Categories: Main dish, Barbecue, Creole, Cajun Yield: 12 servings 10 lb Boneless boston pork roast 3/4 c Choppped garlic 1 t Chopped parsley 2 T Steak sauce (lea & perrins) 1 x Seasoned salt (dry rub) 3 T Brown sugar 1 c Chopped onion 1/2 c Tiger sauce 1/2 c Worcestershire sauce 2 1/2 T Dry mustard 6 oz Tomato paste MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a baste- ing syringe works well to place suace into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degress. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: California Rarebit Categories: Cheese, Vegetables, Main dish Yield: 4 servings 3 t Butter 2 1/2 c Monterey jack cheese; cubed 1 t Worcestershire sauce 2 c Mushrooms; fresh, sliced 1/2 c White wine; dry 1 ea Egg; lg, lightly beaten 1/2 t Basil; crushed 1/2 t Garlic powder Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Caribbean Ginger Turkey Categories: Poultry, Main dish Yield: 4 servings 2 lb Turkey breast, skinned 1/4 c Soy sauce 1/4 c Dry sherry 2 T Apricot jam 1/2 t Ginger 1/2 c Water 1/4 c Brown sugar 2 T Vegetable oil 2 t Lemon juice 1 ea Clove garlic, chopped Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat with marinade. Serve with rice and garnish with sliced fruit. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CARLA'S TURKEY LOAF Categories: Main dish, Poultry Yield: 8 servings 2 lb Ground turkey 2 T Hot ketchup 1 t Salt 1 ea Celery, finely chopped 1 t Thyme 1 T Chopped parsley 1 T Worcestershire sauce 1 ea Medium onion, chopped 1/2 t Pepper 1 t Rosemary 1 t Basil 1/2 c Oatmeal Mix all the ingredients together and form into a loaf. Place in a nonstick loaf pan, bake 350F for 2 hrs. Cal: 184; Fat: 1 3/5g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CATHY'S BAKED CHICKEN Categories: Poultry, Main dish, Low-cal Yield: 4 servings 2 ea Chicken breasts, halved 1/2 t Onion powder 1/4 t Cayenne pepper 1/3 c Plain low-fat yogurt 1 c Fresh bread crumbs 1/2 t Garlic powder 1/8 t Ground ginger Preheat oven to 400F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal: 254, Fat: 5 g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ceasar for Two Categories: Salads, Appetizers, Main dish Yield: 2 servings 1 ea Clove garlic, minced 1 ea Tin anchovies (millionares) 4 ea Bacon chopped 2 T White vinegar 1 x Dash tobasco 2 ea Egg yolks 3 T Parmasean cheese 1 ea Head romaine lettuce 1 x Croutons 2 T Olive oil 2 T Worcestershire 1/2 x Lemon 1 x Cappers Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Champagne Chicken Categories: Poultry, Main dish Yield: 6 servings 3 ea Chicken breast/boned/skinned 2 T Butter 1/2 c Heavy cream 1 x Salt & freshly ground pepper 6 ea Prosciutto slices/paper thin 1 T Butter or margarine 2 T Olive oil 1/4 c Champagne; dry 3 T Tarragon; fresh (1 t dry) 1 x ----optional ingredients---- 3 ea Shallots; finely chopped *** See instructions at end if using the optional ingredients. Cut chicken into 1/4" wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only. Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick. Saute shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chicken is done when it springs back when lightly pressed with finger. Follow the balance of the instructions listed above for the sauce. Source: The original recipe came from "The Martha Culbertson Cook Booklet" published by Culbertson Winery. The "additional ingredients" modification is my own. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Bacon Treat Categories: Cheese, Main dish, Meats Yield: 2 servings 4 oz Cheddar; sharp, shredded, 1c 1/2 t Worcestershire sauce 1/8 t Garlic powder 2 t Dairy sour cream 4 ea Bread; slices, buttered 1 x Tomato slices 1/2 t Lemon juice; fresh 1/8 t Paprika 1 ds Pepper 3 ea Bacon; slices, * 1 x Lettuce * Bacon slices should be cooked until crisp and then crumbled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Dumplings Categories: Breads, Cheese, Main dish Yield: 4 servings 16 oz Cheddar; md, shredded 1 c Unbleached flour 3 qt Boiling water 1/2 pt Sour cream 1 x Paprika 2 ea Eggs; lg 1 t Salt 1/2 c Butter 1 x ---------garnishes---------- 1 x Parsley Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Stuffed Franks In Buns Categories: Cheese, Main dish, Meats Yield: 6 servings 12 ea Frankfurters; deli style 1 t Mustard; prepared 12 ea Bacon; slices 1/2 c Sweet pickle relish 3/4 lb Cheddar; medium sharp 12 ea Buns; buttered & toasted Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesy broiled flounder Categories: Seafood, Main dish, Cheese Yield: 4 servings 2 lb Flounder or white fish 1/2 c Parmesian cheese 3 T Mayonnaise 1/4 t Salt 2 T Lemon juice 1/4 c Butter, softened 3 ea Green onions, chopped 1 ea Dash of hot sauce Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesy Muffin Melt Categories: Cheese, Main dish, Sandwiches Yield: 4 servings 1 1/2 c Cottage cheese; creamed 2 t Green chiles; chopped 1/4 t Basil leaves; crushed 3 ea Wholewheat english muffins;* 1 x Cheddar; sharp, slices 1/2 c Wheat germ; regular 1/4 t Oregano leaves; crushed 1/4 t Salt 6 ea Tomato; slices * The whole wheat muffins should be halved and toasted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well. Mound onto toasted muffins. Top with tomato slices and criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes. Makes 6 open faced sandwiches. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHICKEN AND FRESH VEGETABLE PROVENCALE Categories: Main dish, Poultry Yield: 4 servings 1 ea Small cauliflower 2 ea Med. carrots, sliced thin 2 T Chopped fresh parsley, divid 1/4 t Pepper 1/2 c Boiling water 2 ea Chicken breasts, skinned,spt 2 ea Ripe tomatoes, sliced 1 ea Large onion, sliced thin 1 T Diced leaf basil, divided 1 ea Chicken cube bouillon 2 T Lemon juice Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHICKEN AND SWEET POTATOES Categories: Poultry, Main dish, Low-cal Yield: 6 servings 2 c Mashed, cooked sweet potatoe 1/2 t Ground cinnamon 1/3 c Skimmed evaporated milk 1/4 c Minced onion 1 ea 10 oz. cream of chicken soup 3 c Cubed chicken 2 T Brown sugar 1/8 t Ground nutmeg 1/4 c Chicken broth 1 ea 8 oz. can water chestnuts* 1 ea Or white sauce chicken flav 3 T Water *Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the inside edge of a round 10 in. casserole, forming a ring. In a medium size non stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 min or until bubbling. Cal: 308; Fat: 6g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHICKEN AND VEGETABLE CASSEROLE Categories: Poultry, Main dish, Low-cal Yield: 4 servings 2 ea Chicken breasts, halved 1 c Pearl onions 2 ea Potatoes, peeled, quartered 1 ea 10oz can cream of mushroom s 1/4 t Dried leaf thyme 1 ea Bay leaf 4 ea Carrots, quartered 2 ea Celery stalks, large pieces 1/4 c Chicken broth 1/2 c Skim milk 1/8 t Ground sage Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender. Cal: 343; Fat: 9. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Braised With 40 Cloves Of Garlic Categories: Garlic, Poultry, Main dish Yield: 6 servings 40 ea Cloves garlic * 2 ea Med onions, coarsely chopped 1 c Fresh parsley, chopped 1/2 t Allspice 1 x Salt & pepper to taste 1/3 c Dry white vermouth 6 ea Chicken legs/thighs ** 2 T Olive oil 1 t Dried tarragon, crumbled 1/4 t Cinnamon 1/4 c Cognac * Garlic Should be parboiled and peeled. ** Chicken may be skinned if desired ~--------------------------------------------------------------------- ~--- Preheat oven to 375 degrees F. Place all the ingredients in a deep, heavy pot that can be covered. Combine everything very well with your hands. Seal the pot very tightly with foil. Place a cover over the foil. Pot must be very well sealed so that no juices or steam can escape. Bake for 1 1/2 hours. Do not open the pot during this time. Serve piping hot, with good crusty bread for mopping up the juices and garlic. Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Breasts with Spicy Rub Categories: Poultry, Main dish Yield: 4 servings 4 ea Chicken breasts 1 x ------------rub------------- 2 T Paprika 1 T Black pepper 1 t Cayenne 1/2 t Five spice powderr 1 T Red wine vinegar 2 ea Cloves garlic, minced 2 t Vegetable oil 2 T Ground cumin 2 T Brown sugar 1 t Curry powder 1 t Salt 1 T Dijon mustard 1 T Vegetable Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicer it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Chunks with Peanuts in Spicy Sauce Categories: Hot & spicy, Main dish, Poultry Yield: 4 servings 1/2 c Peanuts; raw 2 ea Whole chicken breasts at roo 1 1/2 T Water chestnut flour 4 ea Green onions 1 T Minced ginger root 1/2 T Sesame oil 1/2 T Dark soy sauce 1 T Dry sherry 1 ea Cornstarch paste 3 c Peanut oil 1 ea Large egg white 1 x -----------sauce------------ 2 ea Large cloves garlic 1/2 c Chicken stock 1/2 T Chinese red vingear 1 1/2 t Chili paste with garlic 1 ea Pinch sugar ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Fajitas Categories: Poultry, Main dish Yield: 8 servings 1/4 c Lime juice 1 ea Jalapeno pepper, minced 1 1/4 lb Chicken breasts 16 ea Flour tortillas 1 x -------pico de gallo-------- 2 ea Garlic cloves, minced 1/2 t Salt 2 t Dijon mustard 4 ea Garlic cloves, minced 1/4 c Olive oil 16 ea Pieces romaine lettuce 4 ea Jalapenos, minced 1 ea Onion, coarsely chopped 1/4 c Chopped fresh cilantro In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken in Black Bean Sauce Categories: Main dish, Poultry, Foreign Yield: 4 servings 1 lb Boneless chicken breasts 1 T Soy sauce 1 x -----------sauce------------ 2 t Cornstarch 1 t Soy sauce 1 T Vegetable oil 2 t Minced fresh ginger 2 T Dry sherry 2 t Sesame oil 1/2 c Chicken stock 1/2 t Sugar 1 t Hot chili paste 2 ea Cloves garlic 2 T Fermented black beans Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic, ginger and black beans; set aside. Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender. Stir twice during cooking. Stand, covered, while making sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot. Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant. Stir in stock mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir once. Drain liquid off chicken, pour black bean sauce over, stir and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot) Categories: Foreign, Main dish, Poultry Yield: 4 servings 3 lb Chicken 1 ea Large onion 1 ea Salt 1 t Ground chilies 1 T Granulated sugar 1 c Water 4 ea Cloves garlic 3 T Vegetable oil 2 T Minched lemon grass 4 T Fish sauce(nuoc mam) 1 T Caramel sauce 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 salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. Fry 1 to 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 chicen is tender. Stir occasionally and add more water if necessary. Makes 4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes colour. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Indienne Categories: Poultry, Main dish Yield: 4 servings 2 lb Chicken pieces 3 T All purpose flour 1/8 t Freshly ground pepper 1 T Butter 3 T Curry powder 1/2 c Heavy cream 2 T Candied ginger 3 T Fresh lemon juice 1 t Salt 3 T Oil 1 ea Large onion, chopped 1/2 c Water 1 t Chicken stock base 1 ea Lime wedges (optional) Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a heavy skillet with a tight lid, heat oil and butter. Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides. Remove from skillet and set aside. Add onion and cook until golden. Add onion and cook until golden. Add curry powder and cook for 2 minutes. Gradually beat in water and cream, cook until thickened. Add chicken stock base and ginger, stir, and return chicken to skillet. Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender. Transfer to heated platter and surround with lime wedges. Serve with rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHICKEN NAPOLI Categories: Main dish, Meats, Poultry Yield: 6 servings 1 ea Chicken, fryer, skinned, cut 2 ea Potatoes, sliced 1/2 ea Eggplant, cubed 1 ea Red or green pepper, sliced 1/2 t Pepper 1/2 t Garlic powder 1 1/2 c Water 1/2 ea Cauliflower, florets 2 ea Carrots, sliced 2 ea Onions, sliced 2 ea Celery, sliced 16 oz Tomatoes, can 2 t Chicken boullion powder 1 T Dill weed Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr. The flavour continues to develop as the casserole stands. Cal: 240, Fat 4/5g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHICKEN RISOTTO Categories: Main dish, Poultry Yield: 8 servings 2 ea Zucchini, thinly sliced 2 c Skinned diced chicken,cooked 1/2 t Thyme 3 c Cooked rice 2 ea Green onions, sliced 1/2 t Salt 2 T Chopped pimento 1/4 c Grated cheese Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat: 1g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Scalopine Categories: Poultry, Main dish Yield: 6 servings 4 T Butter, divided 6 ea Boned chicken breasts flat 1/3 c Water 1/2 t Chicken bouillon mix 1 ea Salt & pepper to taste 4 c Sliced fresh mushrooms 1/3 c Thin sliced green onions 1/4 c White wine 1/3 c Whipping cream Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender. Add water, wine and boulillon mix to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature. Makes 4 to 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken with Mustard and Wine Sauce Categories: Poultry, Main dish Yield: 3 servings 1 ea Frying chicken 2 ea Large garlic cloves sliced 1/2 c Dry white wine 1 x Salt and pepper to taste 1/4 c Whipping cream 2 T Oil, preferably peanut 2 T Chopped shallots 1 c Leeks, sliced into 2" pieces 3 T Dijon mustard Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 minutes. Add more wine if needed. Increase heat, add leeks, toss and cook briefly. Season with salt and pepper. Cover and cook over medium heat for 3 minutes. Stir in mustard and cream. If sauce is too thick, thin it with a little wine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken-Vegetable Pot Pies Categories: Low-cal, Poultry, Main dish Yield: 6 servings 12 oz Chicken breast halves 2 x Med baking potatoes * 1 t Dry chicken bouillon powder 2 T Unsalted margarine 1 c Skim milk 4 oz Can drained sliced mushrooms 1 c Flour 1/4 t Salt 1/2 c Nonfat buttermilk 2 1/2 c Water 1/2 c Chopped celery 10 oz Pkg frzn mixed vegetables 2 T Flour 1 t Poultry seasoning 1 x -----------crust------------ 1 t Baking powder 1 T Plus 1 1/2 t margarine * peeled and cut into 1/2" cubes Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam. CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden. PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chinese-Style Spareribs Categories: Appetizers, Main dish Yield: 12 servings 1/2 c Butter or margarine 1 ea Env. soup mix ** 1/2 c Brown sugar 1/4 c White vinegar 5 lb Spareribs **** 1 ea Med. clove garlic * 16 oz (1 can) tomato puree 1/4 c Imported soy sauce *** 1/4 c Chili sauce * Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- *** For best Taste use the Imported Soy sauce. Domestic can be used but **** Country style spareribs can be used, but baby back ribs are the best. ~--------------------------------------------------------------------- ~---- Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chutney Chicken Categories: Chicken, Poultry, Main dish Yield: 2 servings 1/2 c Water 14 oz (4) chicken drumsticks 8 oz Tomato sauce/chopped onions 1/2 t Cornstarch 1 x Dash ground cloves 1 x Hot cooked rice (opt.) 1/4 c Dried apple 1/4 c Water 1/4 c Raisins 1/2 t Finely shreeded orange peel 1 x Dash bottled hotpepper sauce In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power for 1 to 2 minutes or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 1/4 cup water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5 to 6 minutes or till the chicken is tender, rotationg the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a serving platter. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 4-cup measure combine tomato sauce with chopped onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every minute. Spoon over chicken drumsticks. Serve with hot rice, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: COQ AU VIN Categories: Poultry, Main dish, Low-cal Yield: 4 servings 2 ea Boneless chicken breast, hav 1/8 t Garlic powder 1/8 t Lemon pepper 1 T Chopped fresh parsley 4 oz Mushrooms, sliced 1/4 c White wine 4 t Low fat margarine 1/8 t Dried leaf thyme 1/2 t Minced chives 1 T All purpose flour 4 oz Pearl onions Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Country Captain Chicken Categories: Poultry, Main dish Yield: 6 servings 4 T Butter 1/2 ea Sweet pepper, finely chopped 2 T Vegetable oil 1 1/2 t Salt 3 lb Chicken serving size pieces 2 c Chicken stock 1/4 c Dried shredded coconut 1 x Salt and pepper to taste 1 ea Chopped parsley to garnish 1 ea Small onion, finely chopped 2 ea Garlic cloves finely chopped 1/2 c All purpose flour 1 t Pepper 1 c Plum tomatoes 2 T Curry powder 1/4 c Sultana raisins 1 ea Slived almonds to garnish Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Country Cork Irish Stew Categories: Main dish, Soups Yield: 4 servings 8 ea Samll lamb chops, thawed 1 T Vegetable oil 1 x Peppercorns, thyme, rosemary 2 c Finely shredded cabbage 1 ea Large leek white thin sliced 1 1/2 c Celery stalks, diced 1 x Chopped fresh parsley 1 ea Salt and pepper 1 x Parsley, bay leaves 1 lb Potatoes, 3 to 4 medium 1 ea Medium onion, chopped 12 ea Small white onions 1 1/2 c Peas Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cowboy's Brisket Categories: Garlic, Main dish, Beef Yield: 4 servings 4 lb First cut brisket of beef 3 ea Cloves gralic, crushed 1 c Apple cider vinegar 1 c Strong black coffee 1/2 c Water 3 ea Cloves garlic, slivered 4 ea Large onions, thinly sliced 1 1/2 T Bacon fat 1 x Salt & pepper, to taste With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times. When ready to cook, prehaeat the oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion nd vinegar. Dry with paper towels. Brown the meat well on all sides. Remove brisket to a platter. In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Season with salt and freshly ground pepper to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in oven for 1/2 hour. Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender. Slice the brisket thinly against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once or refrigerate for later use. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crab Burgers Categories: Cheese, Eggs, Main dish Yield: 4 servings 2 ea Eggs; lg, hard cooked 1 c Cheddar; md, grated 1/2 c Mayonnaise 1 ds Celery salt 1 ds Garlic powder 1 c Crab meat 1 ea Green onion; md, diced 1 x Catsup or bbq sauce;to taste 1 ds Onion salt 2 t Sweet pickle juice Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crab-Topped Shrimp Categories: Main dish, Fish Yield: 2 servings 12 ea Large shrimp * 1 T Butter or margarine 1 x Dash bottled hotpepper sauce 2 T Fine dry bread crumbs 2 T Sliced green onion 1 t Lemon juice 5 1/2 oz Canned crab meat ** 1 x Lemon wedges * Shrimp may either be fresh or frozen. ** Crab meat should be drained, flaked, and cartilage removed. ~--------------------------------------------------------------------- ~--- Thaw large shrimp, if fozen. To shell fresh or thawed shrimp, open each shell lengthwise down the body. Hold the shrimp in one hand and carefully peel back the shell starting with the head end. Gently pull on the tail portion of the shell to remove the entire shell. Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp. Set aside. In a small nonmetal bowl, micro-cook sliced green onion and the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with the flaked crab meat and fine dry bread crumbs. Spread shrimp open. Place, cut side up, in two 10-ounce oval casseroles. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once. Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 2 1/2 minutes or till shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once. Serve with lemon wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crawfish Pie Categories: Main dish Yield: 6 servings 1 ea Onion; diced 1/4 c Green onion; minced 2 ea Garlic; cloves 1/2 ea Bell pepper; diced 2 ea Celery stalks; diced 1/2 c Butter 1/2 t Pepper 1 c Milk 1 lb Crawfish tails; coarsely ch 1/4 c Parsley; minced 1 T Salt 1/2 c Bread crumbs; seasoned 1/2 t Red pepper 1 ea Egg 1/4 c Tomato sauce 1 ea 10" pie plate (double crust) Calories per serving: 290 Fat grams per serving: 35 Approx. Cook Time: 1:00 Cholesterol per serving: 18 Saute onions, garlic, bell pepper and celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg and milk then mix well. Bake 35 to 40 minutes in 350 degree oven. If you don't care for the delicious mud bugs you may substitute shrimp. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CREAMY CHICKEN CASSEROLE lo cal, lo fat Categories: Poultry, Main dish Yield: 6 servings 2 T All purpose flour 1 1/4 c Skim milk 1 ea Pepper to taste 1/2 t Dried leaf thyme 1/2 c Sliced mushrooms 1 T Chicken broth 2 1/2 c Cubed cooked chicken 1/4 c Slivered almonds (optional) 1 T Non-fat powdered milk 1/4 t Salt 1/2 t Dried leaf marjoram 1/2 c Celery, thinly sliced 1 c Chicken broth 3 c Cooked rice 1 T Chopped fresh parsley Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CRISPY BAKED FISH & HERBS Categories: Seafood, Main dish, Low-cal Yield: 4 servings 4 ea Fillets white fish, 1 lb 1 T Water 1/8 t Lemon pepper 1 t Low fat margarine, melted 1 ea Egg white 1/2 c Cornflake crumbs 2 t Chopped fresh parsley Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal: 135; Fat: 2 g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CURRIED CHICKEN Categories: Poultry, Main dish, Low-cal Yield: 6 servings 3 ea Chicken breasts, halved 1 1/2 c Sliced onion 1 ea Apple, peeled, chopped 1/8 t Ground ginger 1/2 t Salt 1 c Chicken broth 3 T All purpose flour 1 T Water 1/4 t Curry powder 1/8 t Ground tumeric 1/8 t Pepper 1/3 c Raisins Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a large non stick skillet with vegetable spray; heat over medium high. Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken; sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Deviled Eggs Categories: Main dish Yield: 4 servings 3 ea Large hard cooked eggs 1/2 t Prepared mustard 2 T Mayo or salad dressing 1 ea Dash of pepper Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Filltes with yolk mixture, heaping it up lightly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Deviled Eggs And Noodles Categories: Main dish Yield: 4 servings 1 ea Recipe #19 (deviled eggs) 1 T Margarine or butter 1 c ( 8 ozs) dairy sour cream 1/3 c Milk 2 t Poppy seeds 2 T Chopped onion 2 1/2 c Noodles, cooked 1/3 c Grated parmesan cheese 1/3 c Sliced ripe olives 1/2 t Salt Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Deviled Ham Muffins Categories: Cheese, Fruits, Main dish Yield: 12 servings 6 ea English muffins; * 1/4 t Oregano 24 oz Cheddar; md, *** 9 oz Deviled ham; 2 cns 12 ea Apple rings; ** * Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dried Beef And Noodle Casserole Categories: Main dish Yield: 5 servings 4 oz Dried beef, snipped 1 ea Small onion, chopped 1 c Cream of mushroom soup * 1 c Water 4 oz (1 c) shredded cheddarcheese 1 c Water 2 c Uncooked noodles 1/2 c Milk 1 t Dried parsley flakes * Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream of mushroom soup. ~--------------------------------------------------------------------- ~---- Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and microwave 10 minutes; stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Duck with Black Bean Sauce and Tamarind Jus Categories: Main dish, Meats Yield: 4 servings 1 x ----stuffing ingredients---- 1 c Chopped celery 1 c Chopped carrots 1 ea Salt and pepper to taste 1 ea ------------------------ 1/2 ea Apple, skinned 1 T Port 1 t Crushed chilies 1 T Fresh chopped coriander 1 t Fresh chopped tarragon 1 t Butter 1 ea ------------------------ 1 c Duck stock 2 ea Duck 2/3 c Chopped cooking onion 1 c Peeled and diced orange 1 x Black bean sauce ingredients 2 c Black beans 2 ea Shallots, diced 1 t Cumin 1/2 t Fresh lemon juice 1 t Worcestershire sauce 2 c Duck stock 1 x --tamarind jus ingredients-- 1/2 lb Tamarind 1 t Butter Mix the stuffing ingredients in the cavity of the two ducks. Trim the excess fat and bind the legs at the tail end. Season with salt and pepper and roast in 325 degree F oven for 2 hours Pour off any grease. When ducks are golden brown, remove from the oven and cool to room temperature. Halve the ducks along the backbone and debone. Discard the stuffing and put the bones in 4 cups of water with an onion, some carrot and salt and pepper. Simmer for about 2 hours. Reserve duck stock. Black bean sauce: Blanch the beans in water until soft, then coursely chop. Skin and puree the apple. Sweat the shallots in the port until they are translucent. Combine the rest of the ingredients with the beans and pureed apple and simmer for about 15 minutes until the flavours blend. Swirl in the butter. Set aside and keep warm. Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out, then strain and puree pulp. Combine puree and duck stock and heat through. Swirl in the butter. Place the ducks skin side down in roasting pan in a 500 degree F oven for about 10 minutes (until skin is crispy) Pour some of the black bean sauce on four plates and top with the ducks skin side up. Drizzle some of the tamarind jus over the ducks and serve with oriental vegetables. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: EAST INDIAN CHICKEN Categories: Main dish, Poultry Yield: 4 servings 1/2 c Chopped onion 1/4 t Garlic powder 2 c Skin, cooked diced chicken 1/2 t Pepper 28 oz Whole tomatoes, can 2 T Chopped parsley 2 c Cooked rice 1/2 c Chopped green pepper 1 t Vegetable oil 1/2 t Salt 1 1/2 t Curry powder 1 T Worcestershire sauce 1/4 c Raisins Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice. Cal: 340 Fat: 1 2/5g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: EGGPLANT MOZZARELLA Categories: Vegetables, Main dish, Low-cal Yield: 9 servings 1/2 c Chopped green onion 1/4 c Water 1/2 t Salt 1 ea Egg white, slightly beaten 1/2 c All purpose flour 1 c Low fat cottage cheese 1/2 c Sliced mushrooms 2 c Spaghetti sauce 1 ea Small eggplant. peeled, slic 1 T Water 1 t Olive oil 1 c Shredded mozzarella cheese* *Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain about 10 min. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13" x 9" casserole, spread about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5 min. Cal: 152, Fat: 6g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: False Hare (German Meatloaf) Categories: German, Beef, Main dish Yield: 4 servings 1/2 lb Ground beef; lean 1 ea Onion; medium, chopped 3 T Water; cold 1/2 t Salt 1 t Mustard; prepared 3 ea Hard cooked eggs; peeled 4 T Vegetable oil 1 x -----------sauce------------ 1 t Cornstarch 1/2 c Sour cream 1/2 lb Ground pork; lean 3 T Bread crumbs 2 ea Eggs; large 1 t Paprika 2 T Parsley; chopped 4 ea Bacon; strips 1 c Beef broth 1/4 c Water; hot 1/4 c Water Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Farmers Breakfast Categories: German, Main dish Yield: 4 servings 4 ea Potatoes; medium 3 ea Eggs; large 1/2 t Salt 2 ea Tomatoes; medium, peeled 4 ea Bacon; strips, cubed 3 T Milk 1 c Ham; cooked, small cubes 1 T Chives; chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Filled Frankfurters Categories: Cheese, Main dish, Meats Yield: 6 servings 1 1/2 c Macaroni; broken 1 1/4 t Mustard; dry 1/8 t Pepper 1 1/2 lb Frankfurters; deli-style 3/4 c Milk; evaporated 1 1/4 t Salt 2 1/2 c Cheddar; md, grated Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fillet of fish a l'orange Categories: Seafood, Main dish Yield: 2 servings 6 ea Small chopped green onions 1 lb Flounder 1/2 t Dried whole italian season 1/4 t Soy sauce 1/4 c Orange juice 1 ea Paprika 1/2 lb Fresh mushrooms, sliced 1/4 t Salt & pepper 2 T Olive oil 1/2 c White wine 3 T Curacau liqueur 2 T Minced parsley Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fish and potato platter Categories: Seafood, Main dish, Microwave Yield: 4 servings 8 oz Plain non-fat yogurt 2 T Rice vinegar 1/2 t Salt 3/4 lb Small red potatoes, sliced 1 c Broccoli florets 1/4 c Chopped fresh dill 2 T Chopped chives 1/2 t Pepper 1 lb Salmon filets, cut in pieces 2 T Lemon juice Combine first 6 ingredients in a small bowl; cover and chill. overlap potato slices around edge of a round 12 inch platter. Cover and microwave at high for 3 minutes. Uncover and place fish in a ring inside potatoes with pieces end to end. Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals. Serve with a dill sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fish fillets Categories: Fish, Main dish Yield: 1 servings 1/2 lb Fish fillets (any kind) 2 T Lemon juice 1 x Cayanne pepper 1 x Mrs. dash 2 T Water 1/4 x Stick of butter 1 x Curry 1 x Minced garlic 1/2 t Chicken bullion Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted spices, and bullion. Place butter on top of fillets, so it will melt over them. Add a little water, cover with plastic wrap and punch with holes. Microwave on high for 3-5 minutes or until fish will flake witha fork. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fisherman's Bouillabaisse Categories: Soups, Main dish Yield: 4 servings 1/4 c Olive oil 1 c Water 1 ea Env. soup mix * 1 t Thyme leaves 1 1/2 lb Lobster tails *** 6 ea Clams, well scrubbed 2 ea Med. cloves garlic fine chop 1/2 c Dry white wine 1 T Finely chopped parsley 14 1/2 oz (1 can) tomatoes ** 1 lb Fish **** 6 ea Mussels, well scrubbed * Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained and *** There should be about 3 lobster tails that are cut into 3-inch **** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or ~--------------------------------------------------------------------- ~--- In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Flank Steak With Garlic Wine Sauce Categories: Garlic, Beef, Main dish Yield: 4 servings 1 1/2 lb Flank steak (1 piece) 2 T Unsalted butter 2 T Thinly slice scallions 1 x Garlic puree(1 head roasted) 1 x Salt & pepper, to taste 2 T Unsalted butter, softened 1 c Dry red wine Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T soften butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Florida red snapper Categories: Seafood, Main dish Yield: 6 servings 2 lb Red snapper fillets 2 T Orange juice 2 t Grated orange rind 1/8 t Nutmeg 1/4 c Grated onion 2 T Lemon juice 1/2 t Salt Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange and lemon juice, ornage rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Foil Envelope Fish Categories: Seafood, Main dish Yield: 1 servings 1/2 x Green pepper, sliced 1 x Green onion, sliced 1 ea Salt 1 x Filet firm white fish 1/2 x Tomato, sliced 1/2 T Basil 1 ea White pepper 3 x Slices lemon Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an "X" in top of envelope and fold foil back. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: French Toast Cheddar Sandwiches Categories: Cheese, Eggs, Main dish Yield: 4 servings 2 ea Eggs; lg 1/2 t Salt 1 x Mustard; prepared 3 t Butter 1/3 c Milk or light cream 8 ea White bread; slices 4 ea Cheddar cheese; thick,slices Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fried Beef with Watercress Salad(Bo Luc Lac) Categories: Foreign, Meats, Main dish Yield: 4 servings 1 lb Beef fillet(500g) 1/2 t Black pepper 3 T Oil 2 T Vinegar 1 ea Watercress (as required) 5 ea Cloves garlic crushed 1 1/2 t Granulated sugar 1 ea Large onion 2 T Salad oil Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut onion lengthwise into very thin strips. Marinate onion in vinegar, 1/4 tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse watercress, drain well and arrange on a platter. Heat 2 tbsp oil over high heat. Add a pinch of sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry for 2 minutes, until just cooked. Top watercress with meat, then onion mixture. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: GARDEN PASTA Categories: Main dish, Low-cal Yield: 6 servings 5 ea Tomatoes, chopped 2 ea Carrots, chopped 8 ea Green onion, chopped 1 t Basil 1/2 t Salt 1/2 t Oregano 1 lb Spaghetti 2 ea Celery, chopped 1 ea Onion, medium, chopped 1 pk Equal 1/4 t Garlic powder 1/2 t Pepper 1 T Vegetable or salad oil Put the vegetables in a pot and cover tightly. Cook over medium heat, stirring occasionally, for 10 min. Add seasonings. Cover pot, cook medium-low heat for 5 minutes. Add oil and simmer for 30 min. or until carrots are tender. Cook spaghetti, drain. Toss with the sauce. Cal: 150; Fat: 1/2g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: German Beefsteaks Categories: Beef, German, Main dish Yield: 4 servings 1 ea Hard roll; large, dry 4 T Vegetable oil 1 lb Ground beef; lean 1/4 t Pepper 1/2 c Water 1 ea Onion; medium, chopped 1/2 t Salt 4 ea Onion; medium, sliced In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gilled salmon Categories: Seafood, Main dish Yield: 6 servings 6 x Medium salmon steaks 4 x Cloves garlic, crushed 1/4 t Dried dill weed 1 c Fine dry bread crumbs 1/3 c Olive oil 1/2 c Chopped parsley 1 t Salt 1/4 c Butter or marg., softened Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ginger-Garlic Shrimp, China Royal Categories: Garlic, Fish, Main dish Yield: 4 servings 16 ea Jumbo shrimp, with shell 1 ea Piece ginger * 2 ea Green onions/scallions ** 1/4 c Vegetable oil 3 ea Cloves garlic peeled/crushed 1 x Salt & pepper to taste * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green ~--------------------------------------------------------------------- ~--- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Glazed Pork Loin Roast Categories: Meats, Main dish Yield: 8 servings 1 ea Fresh pork loin roast * 1 t Salt 1 t Prepared mustard 1 ea Clove garlic, cut into 1/4's 1 T Orange marmalade 1/2 t Dried thyme leaves * Pork roast should be 2 to 2 1/2 lbs boneless roast. ~--------------------------------------------------------------------- ~---- Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and thyme, spread on roast. Place roast in 16 x 10-inch cooking bag. Close bag loosely with string (leave hole the size of finger in closure). Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn. Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grilled Lamb Chops Categories: Main dish, Meats, Barbecue Yield: 4 servings 1 c Red current jelly 1 ea Rack of lamb 1/2 c Butter 2 T Rosemary (crushed) 1 c Poupon mustard 1 c White wine 1/2 c Shallots (minced) Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. Remove lamb chops from rach and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegtables. NOTE: The marinade sauce also goes well with other foods including mushrooms. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grilled Salmon & Cheddar Sandwiches Categories: Cheese, Fish, Main dish Yield: 4 servings 1 lb Salmon; 1 cn 10 oz Cheddar; md, * 1/4 c Mayonnaise 1 t Onion; grated 1 t Lemon juice * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grilled Shark To Die For Categories: Seafood, Main dish Yield: 6 servings 1/2 c Soy sauce 1/4 c Catsup 2 T Lemon juice 2 x Cloves garlic, minced 6 x Swordfish or salmon steaks 1/2 c Orange juice 1/4 c Chopped fresh parsley 1/3 T Ground pepper 6 x Shark steaks, or Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grilled swordfish with barbecue sauce Categories: Seafood, Main dish Yield: 6 servings 2 lb Swordfish fillets 1/3 c Lemon juice 2 t Worcestershire sauce 1/2 c Chopped onion 1 t Sugar 1 x Small bay leaf 1 c Catsup 1/4 c Oil 1 x Clove garlic, minced 1/4 c Water 1/4 t Hot pepper sauce Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grouper & horseradish sauce Categories: Seafood, Main dish, Microwave Yield: 4 servings 1 ea Small green pepper, sliced 1/4 t Pepper 1/3 c Catalina dressing 1/4 t Hot sauce 1 lb Grouper 4 ea Onion slices, thin 2 T Prepared horseradish 1 T Lemon juice Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish and garnish with lemon wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Halibut Orange Categories: Fish, Main dish Yield: 2 servings 2 lb Halibut, fresh or frozen 1 ea Rind of orange 1 t Lemon juice 1/8 t Nutmeg 4 T Butter 1 ea Juice of orange 1 ea Salt and pepper to taste 1/4 c Minced parsley If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture. Place fish in a single layer in large, thickly buttered, microwave safe baking dish. Combine the remaining ingredients, except the parsley, and pour over the fish. Bake at high for 10 to 12 minutes, or until fish flakes easily. Let stand 5 minutes, then remove to a hot serving dish. Pour any sauce remaining in the dish over the fish. Sprinkle with minced parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Harvest Cornish Hens Categories: Main dish, Poultry Yield: 8 servings 4 ea 1 3/4 lb. fresh or frozen ro 1 x Pepper 1 t Dried parsley flakes 1 T Butter or margarine 1 ea 10-oz container brussel spro 1 x Milk 1 t Chicken-flavor instant bouil 1 x Salt 2 T Olive or salad oil 1/4 t Dried thyme leaves 1 ea 10-oz bag carrots, sliced 1/ 1 ea 12-oz. package mushrooms, sl 1 T All-purpose flour 1 x Parsley sprigs for garnish Calories per serving: 435 Fat grams per serving: 23 Approx. Cook Time: Cholesterol per serving: 105 Remove giblets and necks from Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens with running cold water; pat dry with paper towels. Sprinkle inside body cavity with salt and pepper. Fold neck skin to back; lift wings toward neck, then fold them under back of hen so they stay in place. With string, tie legs and tail of each hen together. Place hens, breast-side up, on rack in roasting pan. In a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture. Roast hens in 350 degree oven about 1 1/4 hours, brushing hens occasionally with drippings in pan. Hens are done when legs can be moved up and down easily or when fork is inserted between leg and body cavity and juices that escape are not pink. Toward the end of roasting hens, in 12-inch skillet over medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until golden. Add 1/2 cup water; over high heat, heat to boiling. Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables are tender-crisp, stirring occasionally; keep warm. When hens are done, discard strings. Place hens on warm large platter; keep warm. For gravy, remove rack from roasting pan; pour pan drippings into 1-cup measure; let drippings stand a few seconds until fat deparates from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart saucepan; skim and discard any remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until tender and golden, stirring occasionally. Stir enough milk into meat juice to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended. Add 1/2 cup water to roasting pan; stir to loosen brown bits from bottom of pan. Pour water and brown bits into mushrooms in saucepan. Add meat-juice mixture; cook over high heat, stirring constantly until mixture boils and thickens slightly; boil 1 minute. To serve, arrange vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve with mushroom gravy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hearty Meatless Chili Categories: Soups, Main dish Yield: 4 servings 1 ea Env. soup mix * 16 oz (1 can) chick peas ** 14 1/2 oz (1 can) tomatoes **** 1 ea Large stalk celery ***** 2 t Ground cumin 1/4 t Crushed red pepper 4 c Water 16 oz (1 can) red kidney beans *** 1 c Lentils, rinsed & drained 1 T Chili powder 1 ea Med. clove garlic fine chop * One of the following soup mixes can be used. Onion, Onion-Mushroom, ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stalk should be coarsely chopped. ~--------------------------------------------------------------------- ~---- In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hobo Buns Categories: Main dish, Vegetables Yield: 3 servings 2 T Mayo or salad dressing 3 ea Kaiser or french rolls,split 1 ea Large tomato, sliced 3 ea Slices cheese 1/2 t Prepared mustard 3 ea Slices bologna 3 ea Green pepper rings Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top halves of rolls. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Honey Basted Turkey Categories: Main dish, Poultry Yield: 10 servings 6 lb Turkey 1/2 c Soya sauce 1 1/2 t Ground ginger 2 ea Cloves garlic, minced 1/2 c Oil 2 T Honey 1 1/2 t Dry mustard Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30 minutes, turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot and Sour Cabbage Categories: Main dish, Hot & spicy, Vegetables Yield: 4 servings 5 ea Napa cabbage leaves 4 ea Large dried chili peppers 1/2 t Salt 1/2 T Rock sugar 1 t Sesame oil 3 T Peanut oil 1/2 T Szechuan peppercorns 1 T Thin soy sauce 1/2 T Chinkiang vinegar ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-fry whole chilis until they just blacken; quickly add peppercorns. When they exude pungent odor, push up side of wok and raise heat to high. Add salt & cabbage all at once. Keep tossing cabbage until it is wilted & soft. This takes several minutes. There should be about 2 T of water in wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted, toss with cabbage, then sprinkle vinegar over all. Keep tossing on high heat for another 20 seconds. Add sesame oil; toss briefly; remove to serving dish. If serving this dish cold, wait until it has cooled, then cover & refrigerate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Howtowdie (Scottish Roast Chicken) Categories: Main dish, Poultry, Foreign Yield: 6 servings 3 lb Broiler, frying chicken 1/4 c Margarine or butter, melted 1 ea Large onion finely chopped 1 c Regular rolled oat 1/2 t Ground coriander 1/8 t Grated nutmeg 6 ea Medium onions 1 x --------oat stuffing-------- 1/4 c Margarine 1 t Salt 1/2 t Pepper Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375 F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 1/2 hours. OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over medium heat unitl light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crip, about 3 to 4 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Individual Carrot-Pork Loaves Categories: Pork, Meats, Main dish Yield: 2 servings 1/4 c Shredded carrot 1 ea Large beaten egg 1/4 t Dried oregano, crushed 1/4 c Shredded cheddar cheese 2 T Chopped onion 1/4 c Fine dry bread crumbs 1/2 lb Ground pork Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1 1/2 minutes or till tender; drain. Stir in egg, bread crumbs, oregano, 1/4 t salt and a dash of freshly ground pepper. Add pork; mix well. Shape into two individual loaves. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power for 4 to 5 minutes or till no longer pink, giving the dis a quarter turn and draining off fat every 2 minutes. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 45 seconds to 1 1/2 minutes, or till cheese is melted. Server hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Irish Lamb Stew Categories: Main dish, Soups Yield: 6 servings 1 ea Boneless leg of lamb 2 ea Medium onions, chopped 2 T Flour 1 t Salt 1/4 t Rosemary 1 lb Potatoes, cut into pieces 2 ea Small rutabagas, cubed 1 ea Jar of boiled onions 3 T Oil 1 ea Clove of garlic, minced 2 c Beef stock 1 x Black peper to taste 1 ea Bay leaf 6 ea Carrots sliced 1 lb Frozen peas Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Italian Meatballs in Tomato Sauce Categories: Main dish Yield: 5 servings 1 x -----------sauce------------ 2 x Cloves garlic, minced 1/3 c Minced parsley 28 oz Crushed tomatoes 1/2 c Chicken stock 2 T Sugar 1/2 t Salt 1 x ---------meatballs---------- 1 lb Ground chuck 1/2 c Freshly grated romano 3 T Minced parsley 1/2 t Salt 1/4 c Olive oil 3/4 c Chopped onion 2 T Olive oil 1 t Dried basil, crumbled 6 oz Tomatoe paste 1/4 c Dry red wine 2 T Freshly grated romano 1/2 t Oregano, crumbled 2 ea Slices bread, soaked 2 ea Large eggs, beaten lightly 1 ea Clove garlic, minced 1 t Dried oregano 1 x Ground black pepper SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano, and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the parsley, the garlic, the oregano, the salt, and the pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish improves in flavour if it is cooled and chilled, covered, overnight or up to 2 days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Jager-eintopf (Hunter's Stew) Categories: German, Main dish Yield: 4 servings 1 1/2 c Onions; minced 2 T Vegetable oil 1 c Beef broth 1/2 t Worcestershire sauce 1/2 t Pepper 3 T Butter 4 ea Apples; tart 1/4 lb Mushrooms; sliced 1 lb Ground beef; coarse grind * 5/8 t Nutmeg 1 t Salt 3 ea Potatoes; medium 2 ea Eggs; large 1/2 c Bread crumbs; fine, dry * Ground beef should only be ground once and be the leanest you can get. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45 minutes and then at 400 degrees F. for 10 minutes more. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Jambalaya Categories: Main dish Yield: 6 servings 1/4 c Butter 2 ea Cloves garlic, crushed 1 1/2 c Long grain rice 1 t Salt 1/4 t Cayenne 1/2 c Chopped green pepper 1/4 c Parsley, dried 3 ea Chicken breasts cook cube 1 c Chopped onion 28 oz Can tomatoes 1 t Basil 1/2 t Pepper 1 T Soup mix 1/2 c Sliced celery 1 lb Shrimp uncooked 6 ea Sliced mushrooms Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If necessary, add a little water or tomatoe juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked, but not overdone. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Jerk Chicken Categories: Poultry, Main dish Yield: 4 servings 1 T Ground allspice 1 1/2 t Cayenne pepper 1 1/2 t Ground sage 3/4 t Cinnamon 2 T Garlic powder 1/4 c Soya sauce 1/2 c Orange juice 1 c Minced onion 4 ea Chicken breasts, halves 1 T Dried thyme 1 1/2 t Black pepper 3/4 t Grated nutmeg 2 T Salt 1 T Sugar 3/4 c Vinegar 1/4 c Olive oil 3 ea Green onions In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side. Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lamb And Pine Nut Stir-Fry Categories: Lamb, Main dish Yield: 2 servings 4 oz Boneless lamb 1 T Oyster sauce * 1 t Grated gingerroot 1 1/2 c Bok choy, cut in 1" pieces 2 T Water 1/4 c Pine nuts, toasted 1/3 c Water 1 1/2 t Cornstarch 1/2 t Instant chicken bouillon 1/2 c Sliced fresh mushrooms 1 T Cooking oil 1 x Hot cooked rice (opt.) * Oyster sauce is an ingredient used frequently in Oriental Cooking. ~--------------------------------------------------------------------- ~--- Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lasagna Rolls Categories: Pasta, Main dish, Meats Yield: 2 servings 1/2 lb Bulk italian sausage 1 ea Large beaten egg 2 T Grated parmesan cheese 8 oz (1 can) pizza sauce 1/4 c Shredded mozzarella cheese 1/4 c Chopped onion 1/2 c Cream-style cottage cheese 4 ea Lasagna noodles, cooked 1 T Water or dry red wine Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge. Place seam side down in a small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through. Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: LEEK AND POTATO GRATIN Categories: Main dish, Vegetables Yield: 8 servings 2 T Margarine 1 ea Red bell pepper, diced 1 c Hot water 6 oz Evaporated skim milk 1 c Grated mozzarella 2 ea Lg leeks, white part chopped 3 ea Matzos, broken 4 ea Potatoes, baked, peel, slice 1 ea Salt and pepper 1 ea Minced chives for top Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover until wilted. Add red pepper saute 5 min.Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water.Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 qt. casserole. Sprinkle cheese over top followed by chives. Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Liver And Onions Categories: Meats, Main dish Yield: 3 servings 1/2 lb Calf or beef liver * 2 T Vegetable oil 1/4 t Ground sage 1 T Lemon juice 2 ea Med. onions, sliced 1/4 t Pepper 2 t Soy sauce (importedif avail) 1 x Chopped parsley * Liver should be sliced from 1/4 to 1/2-inch thick. ~--------------------------------------------------------------------- ~---- Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt casserole. Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest pieces to outsied in 9- inch pie plate. Spoon onions evenly over liver. Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn. Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook). Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Macaroni Bake, Low cal Categories: Main dish, Low-cal Yield: 5 servings 2 c Macaroni, cooked 2 T Margarine 2 c Skimmed milk 2 t Parsley 1/2 t Pepper 1/3 c Bread crumbs 1 ea Onion, chopped 1/4 c Flour 2 t Dill weed 1/8 t Garlic powder 2 c Low fat cottage cheese 1 pn Paprika Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mark's Famous Po-Boy Categories: Sandwich, Main dish Yield: 4 servings 1 1/2 lb Beef; roast 1/2 ea Bell pepper; diced 2 T Peanut oil 3 T Mayonnaise 2 ea Soft french bread 1/2 ea Onion; diced 5 oz Hickory smoked worcestershir 1 t Seasoning salt 8 ea Swiss cheese; sliced Calories per serving: 350 Fat grams per serving: 25 Approx. Cook Time: :30 Cholesterol per serving: 20 The roast should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin. Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes. While meat is marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in peanut oil. Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning salt. Add the the onions and bell peppers to meat and allow to cook for another 10 minutes. Place french bread open face under heat under broiler until crisp. Place meat mixture on top of the bread, cover with swiss cheese, and broil until cheese has melted. Add mayonaise and serve with leftover juices. Mum-Mum-Mummmm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Martini Steak Categories: Main dish, Meats Yield: 4 servings 3 T Gin 1 T Dry vermouth 1/2 t Dried basil 1/4 t Salt 6 ea Pimento stuffed olives 2 T Vegetable oil 2 ea Garlic cloves crushed 1/2 t Dried marjoram 2 ea 5 oz rib eye/sirloin steaks 1 x Dash of angostura bitters In a shallow dish, combine all ingredients except meat and olives. Score steaks with shallow crisscross cuts on one side; add to marinade. Marinate at room temperature for two hours; turn several times. Remove steaks, save marinade. Broil or place on hot grill about three inches from heat. Cook four minutes per side for rare; six minutes for medium; baste meat several times with marinade. Garnish with olives on a toothpick. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Meat Patties Categories: Main dish, Pasta Yield: 6 servings 1 x ----------stuffing---------- 1 lb Veal or pork, diced 1 ea Onion, sliced 1 x Salt and pepper 1 x -----------dough------------ 2 1/2 c Flour 2 ea Egg yolks 3 T Sour cream 2 T Fat 3 T Water 1/4 lb Mushrooms, sliced 1 T Dill leaves 2/3 c Butter 2 t Baking powder 1 ea Egg 1 ea Egg white Heat fat in the skillet and brown meat on both sides. Remove to a saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2 hours. For the last 1/2 hour add mushrooms. Grind everything. Add seasoning, and mix well. To make dough: Cut the butter into the flour with a knife and rub in with fingertips. Add baking powder, egg yolks, egg and sour cream. Knead dough for few minutes. Roll out 2 rectangles 18 x 6 inches. For a line of stuffing 1 inch off one long side of each rectangle. Fold the dough over the stuffing, brush with egg white. Cut into 26 patties. Place on a buttered cookie sheet. Bake in a moderate 350 degrees F. oven for 35 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mongolian Beef Categories: Hot & spicy, Main dish, Beef Yield: 4 servings 4 c Peanut oil 1 T Minced ginger 1 1/2 T Water chestnut flour 1 ea Pinch salt 1 x -----------sauce------------ 1/4 c Chicken stock 1 ea Pinch sugar 15 ea Green onion tops 1 lb Flank or sirloin steak 2 ea Egg whites 1 ea Cornstarch paste 1 t Chili paste with garlic 2 T Dark soy sauce 1 1/2 T Dry sherry ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: No-Bread Sandwiches Categories: Cheese, Eggs, Main dish Yield: 4 servings 1 x -----egg salad filling------ 1/3 c Celery, minced 1 x Mayonnaise, to moisten 8 ea Monterey jack cheese, slices 4 ea Lettuce leaves 1 x Dill pickle wedge 3 ea Eggs; lg, hard cooked, * 1 x Hot pepper sauce, to taste 1 x ----------sandwich---------- 4 ea Tomato; slices, thin 1 x Salt & pepper; to taste 1 x Stuffed olives * Eggs should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the filling. Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste. Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Open-Faced Crab Sandwich Categories: Cheese, Main dish, Sandwiches Yield: 6 servings 16 oz Cream cheese; 2 pks 2 t Onion; grated 13 oz Crab; 2 cns 24 oz Cheddar; md. sliced, * 1/2 c Ginger ale 2 t Worcestershire sauce 6 ea English muffins 12 ea Tomato slices * Slice the cheese into 12 2-oz slices. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: ORANGE BAKED CHICKEN Categories: Main dish, Poultry Yield: 6 servings 3 ea Chicken breasts, skin, split 1/2 t Paprika 1/4 t Rosemary 2 T Flour 1/4 c Minced onion 1/2 t Salt 1/4 t Pepper 2 c Orange juice Arrange chicken in shallow baking pan, breast side up, not overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice, stir in the remaining juice and pour over the chicken. Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender. Serve the chicken over noodles or rice on a warm platter. Stir the pan juices to blend and pour over the chicken. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange Chicken Categories: Chicken, Main dish, Fruits Yield: 2 servings 1 ea Whole large chicken breast * 1/4 t Finely shredded orange peel 1/2 c Orange juice 2 T Broken walnut meats 1/2 c Cooked rice 1 x Dash ground cinnamon 1 1/2 t Cornstarch 2 x Cucumber roses (opt.) * Chicken Breast should be skinned and boned. ~--------------------------------------------------------------------- ~--- Halve chicken breast lengthwise. Place one portion, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with the remaining portion of chicken. In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon. Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges. Fold in sides, roll up jelly-roll style, starting with one end. Repeat with the remaining rice-orange peel mixture and chicken portion. Place chicken rolls, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a serving platter. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnut meats. Spoon the orange sauce atop the chicken rolls on the serving platter. Garnish with cucumber roses, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange-Glazed Ham Categories: Ham, Meats, Main dish Yield: 2 servings 6 oz Slice fully cooked ham * 11 oz Mandarin orange sections *** 1/8 t Ground ginger 2 ea Stalks celery ** 1 t Cornstarch * Slice of Ham should be cut into 3/4-inch chunks. ** Celery should be cut into 1/2-inch chunks on a slant cut (bias) *** Mandarin Oranges should contain pineapple also. If they do not, ~--------------------------------------------------------------------- ~--- In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on 100% power for 3 to 4 minutes or till heated through. Drain orange sections with pineapple, reserving 1/3 cup liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till heated through. Serve with hot cooked rice, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oriental Bar-B-Q Pork Tenderloin Categories: Main dish, Meats, Barbecue Yield: 8 servings 8 lb Pork tenderloin (boneless) 2/3 c Oriental toasted sesame oil 1 T Ground ginger (fresh) 19 oz Bottled bar-b-q sauce 1 1/3 c Soy sauce 4 ea Minced garlic cloves (large) 1 T Msg (if desired) Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oriental Beef And Pea Pods Categories: Main dish, Meats Yield: 5 servings 1 ea Small head cauliflower 1 lb Steak ** 1 ea Med onion, chopped 6 oz (1pkg) frozen pea pods 1/4 c Cornstarch 1/2 t Sugar 1 ea Med. green pepper * 1 ea Clove garlic, minced 3 T Soy sauce(imported if avail) 2 c Water 4 t Instant beef bouilion 3 c Hot cooked rice * Green Pepper is to be seeded and cut up into small strips. ** Steak is to be Tenderloin Tip or Round steak cut into paper-thin ~--------------------------------------------------------------------- ~---- Break cauliflower into flowerets; cut each into 1/4-inch slices. Combine cauliflower, green pepper, beef, and onion in 2-qt casserole. Drizzle with soy sauce; stir lightly to coat evenly. Cover and microwave on high (100%) 6 minutes; stir. Cover and microwave until meat is no longer pink, 3 to 5 minutes. Add Frozen pea pods. Cover and microwave until pea pods are thawed, 2 to 3 minutes. Mix water, cornstarch, bouilion and sugar in 4-cup glass measure. Stir in juices from meat. Microwave uncovered on high (100%) 2 1/2 minutes; stir. Microwave to boiling, 2 to 3 minutes. Stir into meat mixture. Serve over hot rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oriental Pork Categories: Meats, Main dish Yield: 4 servings 1 lb Bonless fresh pork shoulder* 1/2 c Orange juice 1/8 t Pepper 8 oz (1cn) water chestnuts, drain 2 c Chinese cabbage, sliced thin 1 T Cold water 3 c Hot cooked rice 1/2 c Water 1/4 t Salt 3 T Imported soy sauce 16 oz (1cn) bean sprouts, drained 1 T Cornstarch 2 T Chopped green onions * Pork Shoulder should be cut into 1/4-inch strips. ~--------------------------------------------------------------------- ~---- Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt casserole. Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean sprouts and cabbage. Cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c glass measure. Drain juices from meat mixture into cornstarch mixture; stir well. Microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so. Pour over meat and vegtables. Sprinkle with onions and serve over the hot rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oven-Baked Bourguignonne Categories: Main dish, Meats Yield: 8 servings 2 lb Bonless beef chuck * 1 1/3 c Sliced carrots 1 ea Med. bay leaf 1/2 c Red wine 8 oz Medium or broad egg noodles 1/4 c Unbleached all-purpose flour 14 1/2 oz (1 cn) tomatoes ** 1 ea Env. soup mix *** 8 oz Mushrooms **** * Bonless chuck should be cut into 1-inch cubes as with stew meat. ** Tomatoes should be whole peeled tomatoes, undrained and chopped. *** Coose either Onion or Beefy Onion soup mix. **** Use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushrooms. ~--------------------------------------------------------------------- ~---- Preheat Oven to 400 degrees F. In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine. Bake, covered, 1 1/2 hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles. MICROWAVE DIRECTIONS: Toss beef with flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring once. Add beef and carrots. Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hours. Add mushrooms and heat covered at DEFROST (30% FULL POWER), 30 minutes or until beef is tender. Remove bay leaf. Let stand covered 5 minutes. Cook Noodles and serve as above. FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then frozen. Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze. To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour. OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes or until heated through. Let stand covered 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pancakes with Mushrooms Categories: Appetizers, Main dish Yield: 7 servings 1 x -----------batter----------- 2 ea Eggs 1/2 c Water 3 T Salad oil 2 T Butter 10 oz Mushrooms, sliced 2 ea Slices white bread 3 T Bread crumbs 1 c Milk 1 c Flour 1/2 t Salt 1 x ----------stuffing---------- 1 ea Onion, sliced 2 T Water 1 x Salt and pepper 2 T Butter Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze. Put everything through a grinder, season with salt and pepper. Mix until creamy. Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pasta Di Pina Categories: Appetizers, Main dish Yield: 4 servings 3 T Olive oil 2 T Fresh bread crumbs 1 ea Env. golden onion soup mix 6 oz Uncooked fine egg noodles 1 x Grated parmesan cheese 4 ea Med. cloves garlic * 1/8 t Pepper 3 1/2 c Water 2 T Finely chopped parsley * Garlic cloves should be finely chopped. ~--------------------------------------------------------------------- ~---- In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper; set aside. In large saucepan, thoroughly blend golden onion recipe soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve. Makes about 4 appetizer or 2 main-dish servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pasta Primavera Categories: Main dish Yield: 4 servings 1/2 c Salted butter 2 t Fresh black pepper 2/3 c (tl)carrots, zucchini, broc. 2 ea Egg yolks 3 c 35% cream 1/2 c Tomato sauce 1 ea Enough fettuccine for 4 2 T Cream Melt the butter in a large sauce pan. Add the cream and the pepper. Bring to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the cooked pasta. Remember to cook it al dente still slightly firm to the bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta. This will serve as a thickner. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PASTA WITH GARLIC AND EGGS Categories: Main dish, Cheese/eggs Yield: 4 servings 1/2 lb Dry pasta 1/2 c Olive oil 2 T Parmesan cheese 2 ea Eggs, beaten 4 ea Cloves of garlic 1 ea Salt and pepper, taste Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pepper Steak Strips Categories: Main dish, Meats Yield: 5 servings 1 ea Env. meat marinade * 1 ea Med. onion, chopped 1 t Bottled brown boquet sauce 1/2 t Dried thyme leaves 1/4 c Red wine or water 8 oz (1 can) mushrooms **** 1 lb Round steak ** 2 T Butter or margarine 8 oz (1 can) stewed tomatoes 2 T Unbleached flour 1 ea Med green pepper *** 3 c Hot cooked rice * Envelope of Meat Marinade From Store should weigh about .8 ozs. ** Steak should be cut into strips, about 1/8-inch thick and about *** Green Pepper should be seeded and cut into strips. **** Mushrooms should be stems and pieces, and should be drained. ~--------------------------------------------------------------------- ~---- Prepare marinade as diredcted on envelope. Marinate beef as directed on envelope; drain well. Cover and microwave onion and margarine in 2-qt casserole on high (100%) 1 minute. Stir in bouquet sauce, tomatoes, and thyme. Mix in beef. Cover and microwave 8 minutes; stir. Microwave on medium (50%) 10 minutes. Shake flour and wine in tightly covered container. Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce. Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot Rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Poached Halibut Rolls Categories: Fish, Main dish Yield: 2 servings 1 1/2 lb Halibut fillets 1/2 c Chicken broth or white wine 1/2 t Tarragon or basil 1 c Fresh tomatoes, minced 1/2 t Paprika 3 T Butter 1 ea Clove garlic, minced 1/2 t Dijon mustard 1/2 t Sugar 1/2 c Heavy cream Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar. Cover and cook 5 minutes at high. Stir well. Place the fish rolls side by side in the dish and baste with the sauce. Cook 8 minutes at medium high basting with juice halfway throug the cooking. Remove the fish with a perforated spoon and place it in a warm dish. To the sauce remaining in the cooking dish, add the cream and paprika; stir. Cook 4 minutes at high, stirring once. Pour over the fish and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pon Pon Chicken Categories: Main dish, Meats, Poultry Yield: 1 servings 1 ea Boneless chicken breast 2 ea Cucumbers, sliced 1 x ------dressing mixture------ 2 1/2 T Soy sauce 1 T Vinegar 1/4 t Garlic juice 1/2 t Hot chili sauce (optional) 1/2 t Cornstarch 10 ea Bean thread sheets;optional 1/2 T Salt 1 T Sesame seed paste (or oil) 1 1/2 t Sugar 1 1/2 t Worchesershire sauce 1/4 t Ginger juice 1 ea Dash black pepper Poach or steam chicken over medium heat for approximately 10-12 minutes until done. Remove and let cool. Then shred or cut into match size strips. Set aside. Peel and cut cucumbers lengthwise into half, then slice into thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute. Drain well and place evenly on a platter. In a saucepan, add dressing mix and bring to a slow boil while stirring. Add stock or water if needed. Finally, slightly thicken. Transfer dressing to a container and store until needed. To serve, place chicken strips on top of pickled cucumber and pour dressing over top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Poppin' Fresh Barbe Cups Categories: Cheese, Main dish, Beef Yield: 6 servings 3/4 lb Ground beef; lean 2 t Brown sugar 1/2 c Barbecue sauce; ** 1 t Onion; minced 12 ea Biscuits; * 3/4 c Cheddar; sharp, shredded * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork in Hot Peanut Sauce Categories: Hot & spicy, Main dish, Pork Yield: 4 servings 3 T Peanut oil 2 ea Cloves garlic; minced 1/2 c Preserved radish 2 ea Green onions 2 T Crunchy peanut butter 1 T Cider vinegar 2 ea Dried hot red chili peppers; 1/3 c Stock 1/2 lb Pork butt 1 T Minced fresh ginger root 4 ea Sq. canned firm bean curd 1 x -----------sauce------------ 1 T Dark soy sauce 2 T Sesame oil 2 t Sugar 1/2 t Msg (optional) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Soak radish in warm water for 45 minutes. Cut pork into 1/2" cubes. Drain & rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm. Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2" cubes. Cut green onions, including tops, into 2" lengths. Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix in remaining sauce ingredients. Set aside. Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way. Skim off excess oil. Add more stock if sauce thickens. Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork Steaks With Peppers Categories: Meats, Main dish Yield: 4 servings 2 T Olive or vegetable oil 1 ea (3 total) peppers ** 1 ea Med tomato coarsely chopped 1 c Water 1/8 t Pepper 1 1/2 lb Pork blade steaks * 1 ea Clove garlic finely chopped 1 ea Env. soup mix *** 1/2 t Thyme leaves * Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of ** There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers, *** Choose one of the following soup mixes to use in the recipe: ~--------------------------------------------------------------------- ~---- In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks. Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil. Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork Tenderloin with Hawiian Sauce Categories: Main dish, Meats, Barbecue Yield: 8 servings 6 lb Pork tenderloin 1 c Brown mustard 1/3 c Horseradish 1/3 c Brown sugar 1/3 c Salt 1/3 c Black pepper 4 ea Carrots (stripped) 2 qt Reduced pork broth 1 c Yellow mustard 1/3 c Ketchup 4 ea Cloves minced garlic (large) 1/3 c Cummin 16 ea Small red potatoes 1 c Pineapple rings In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat. Remove from grill when done (170 deg) [about 1 hour on low heat] Grill vegtables and pineapple during last half of the cooking time and serve with the meat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork With Vegetables And Cashews Categories: Main dish, Meats Yield: 4 servings 1 lb Boneless fresh pork * 2 T Soy sauce (import. if avail) 1/4 t Pepper 8 oz Fresh mushrooms, sliced 2 T Cold water 1 c Salted cashews or peanuts 1 ea Medium onion ** 1/2 t Salt 1 pk (10 oz) frozen peas 1 T Cornstarch 1 ea Jar (2 ozs) pimiento *** * Pork should be fresh shoulder meat cut into 3/4-inch cubes. ** Onion should be sliced and separated into rings. *** Jar of pimientos, should be 2 ozs and they should be sliced. ~--------------------------------------------------------------------- ~---- Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Potatoes, Garlic Categories: Vegetables, Main dish Yield: 4 servings 4 ea Potatoes 1/4 T Oil 10 ea Garlic cloves, unpeeled Boil whole or quartered potatoes for 5 minutes. Roast potatoes, smeared with oil, in pan with whole garlic cloves at 400F for 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Quick Beef Stew Categories: Meats, Main dish Yield: 5 servings 1 lb Cooked beef * 3 ea Med potatoes *** 1 ea Envelope onion soup mix 2 1/4 c Water 4 ea Med carrots ** 1 c Sliced celery 3 T Unbleached flour * 2 to 2 1/2 Cups cut-up Cooked Beef ** Carrots to be cut into 2 1/2-inch Strips *** Potatoes to be pared and cut into 1 1/2-inch pieces ~--------------------------------------------------------------------- ~---- Mix all ingredients in 2 1/2 Qt casserole. Cover and microwave on high (100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes and microwave until vegtables are tender,10 to 12 minutes more, stirring every 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: RANCH STEW Categories: Main dish, Meats Yield: 4 servings 1 lb Lean beef, trimed, bite size 2 ea Carrots, large, sliced 12 ea Pearl onion, canned 2 T Whole wheat flour (optional) 1/2 t Salt 3 c Water 2 ea Potatoes, med. diced 1 c Frozen peas 1 T Worchestershire sauce 1/4 t Pepper Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min, stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr or until meat is tender. Meanwhile, cook carrots in remaining 2 cups water. When partially cooked, add potatoes and cook until all tender. Add onions and peas. Put vegetables into beef dish. Thicken liquid from vegs. with flour if desired. Add worcestershire sauce, salt, and pepper to liquid. Pour over meat and vegs. Cover and return to oven for 20 min. Cal: 371, Fat 1 1/2g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rice Pilaf Categories: Rice, Main dish, Vegetables Yield: 2 servings 1/2 c Sliced fresh mushrooms 1 T Butter or margarine 1/3 c Regular long grain rice 1/4 t Salt 2 t Snipped parsley 2 ea Green onions, sliced 2/3 c Water 1/4 ea Med. bell pepper * 1/4 t Dried sage, crushed * Bell peppers can be any color, but should be cut into 1-inch julienne strips. ~--------------------------------------------------------------------- ~--- In a 1-quart casserole micro-cook mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rindergulasch (Beef Goulash) Categories: German, Beef, Main dish Yield: 4 servings 3 T Vegetable oil 3 ea Onions; medium, chopped 1/4 t Pepper 1 t Paprika 2 c Water; hot 1/4 c Water; cold 1 lb Round steak; cubed 1/2 t Salt 1/2 t Garlic salt 1/4 t Sugar 1 T Unbleached flour 1/2 c Cream; heavy Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rinderrouladen (Beef Rolls) Categories: German, Beef, Main dish Yield: 4 servings 4 ea Sandwich or roll steaks; * 1/2 t Salt 2 ea Pickles; ** 2 ea Bacon; strips ** 1/4 c Vegetable oil 4 ea Peppercorns 1 T Cornstarch 2 t Mustard; dijon-style 1/4 t Pepper 2 oz Salt pork; ** or 1 ea Onion; large, chopped 1 1/2 c Beef broth; hot 1/2 ea Bay leaf * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rindfleisch-eintopf (Beef Stew) Categories: German, Beef, Main dish Yield: 6 servings 1/4 c Shortening 2 c Onions; sliced 2 T Salt 1 x Pepper; to taste 1/2 t Celery seed 1 lb Tomatoes; (1 can) 3 lb Rump roast; boneless 1/4 c Unbleached flour 2 T Sugar 2 t Mustard; dry 1/4 c Water Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rumaki Hors D'oeuvres Restaurant Categories: Main dish Yield: 24 servings 8 ea Sliced side bacon 8 ea Chunks of pineapple 24 ea Toothpicks 4 T Bottled teriyaki sauce 8 ea Water chestnuts 8 ea Bay scallops 2 T Vegetable oil 2 T Liquid honey Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Salmon steaks with cucumber dill sauce Categories: Seafood, Main dish, Microwave Yield: 2 servings 2 ea Salmon steaks 1 ea Bay leaf 1 ea Stalk celery, cut up 1/4 c Plain lo-fat yogurt 1 ea Small seeded grated cucumber 1/8 t Dry mustard 1 ea Salt & pepper 1/4 c Dry white wine 2 T Fresh dill 1 x ----cucumber dill sauce----- 1/4 c Lite mayonaise 1 ea Small onion, peeled & grated 1/4 c Freshly chopped dill Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refridgerate 1-2 hours before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Salmon Steaks With Wine Sauce Categories: Salmon, Wine, Main dish Yield: 2 servings 8 oz (2) salmon steaks * 1 T Butter or margarine 1 x Dash white pepper 1 ea Lge. beaten egg yolk 1 x Seedless green grapes (opt.) 2 t Cooking oil 1 t Cornstarch 1/2 c Half & half light cream 2 T Dry white wine * Salmon steaks may be either fresh or frozen. ~--------------------------------------------------------------------- ~--- Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir HALF the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Satay Categories: Main dish, Foreign Yield: 12 servings 40 ea Wooden screwers 6 ea Shallots 1/4 c Coconut milk 1 T Brown sugar 1/2 t Salt 1/4 t Turmeric 1 1/2 lb Boneless chicken breasts 6 ea Cloves garlic, peeled 2 T Lemon juice 1 t Coriander leaves 1/4 t Whole cumin seeds Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into 3/4 inch pieces. Place in a medium sized bowl. Iff using variety of meat, place each in a separate bowl. In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumim and turmeric to form a smooth paste. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sauerbraten Categories: German, Beef, Main dish Yield: 6 servings 4 lb Beef roast; boneless 1 c Wine vinegar 1 t Salt 2 ea Bay leaves 2 T Vegetable oil 2 T Unbleached flour 1/4 c Water 1 c Water 2 ea Onions; medium, sliced 6 ea Peppercorns 2 ea Cloves 1 ea Tomato; medium * 2 t Sugar * Tomato should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sauerbraten Meatballs Categories: German, Main dish, Beef Yield: 4 servings 1 lb Ground beef; lean 1/4 c Bread crumbs; dry 1/8 t Allspice; ground 1 x Pepper; to taste 1/2 c Vinegar 1 ea Bay leaf 2 T Unbleached flour 1/4 c Milk 1/8 t Cloves; ground 1/2 t Salt 2 T Vegetable oil 3/4 t Ginger; ground 4 T Sugar; brown Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Saurebraten & Ginger Categories: German, Meats, Main dish Yield: 10 servings 4 lb Rump roast; beef, boneless 8 ea Peppercorns 1 ea Bay leaf 1 c Water 1/4 c Vegetable oil 2 c Water; boiling 1/2 c Sour cream 2 ea Onions; thinly sliced 4 ea Cloves; whole 1 c White vinegar; mild 1/2 c Cider vinegar 1/2 t Salt 10 ea Gingersnaps 1 T Unbleached flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sausage And Cornbread Cabbage Rolls Categories: Sausage, Main dish, Vegetables Yield: 2 servings 4 ea Large cabbage leaves 1 c Apple chopped (1 med) 2 T Apple juice or cider 1/4 c Water 1 t Cornstarch 1 ea Large beaten egg 1/3 c Cornbread stuffing mix 1/2 lb Bulk pork sausage 1/3 c Apple juice or cider 1/2 t Instant beef bouillon Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter. Cover and keep warm. For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sausage Sandwiches Categories: Sausage, Meats, Main dish Yield: 2 servings 1/2 lb Bulk italian sausage 1/4 c Catsup 2 ea Single french rolls, split 2 T Chopped onion 1/4 t Dried oregano, crushed 2 ea Slices mozzarella cheese Crumble the Italian sausage into a 1-quart casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or till sausage is done, stirring once. Pour off fat. Stir in catsup and oregano. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till sausage mixture is heated through. Place roll bottoms on a paper towel-lined plate. Spoon some sausage mixture atop each roll bottom. Top each with a slice of cheese and the top of the roll. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute more, or until cheese is just melted. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sauteed Shrimp with Curried Banana Sauce Categories: Main dish Yield: 6 servings 2 oz Cooking oil 1 ea Stalk of celery, diced 1 T Curry powder 1/2 t Cardamom 1 ea Pinch of ground nutmeg 1/2 t White pepper 4 ea Banana, cut in 1 in cubes 36 ea Jumbo shrimp, peeled 1 oz Butter 1 ea Med onion, diced 1 ea Clove garlic, crushed 1/2 t Fresh giner, grated 1/8 t Cinnamon 1/2 t Salt 1/2 t Red apple, diced 2 c Chicken stock 1 ea Salt and pepper 1 oz Cooking oil In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat. Add the onion, celery and garlic and saute without coloring for about three minutes. Add all the spiced and saute white stirring for another minute. Add the fruit and chicken stock and simmer over medium heat for 20 minutes. Puree the sauce in a blender until it is liquid and then strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper over the shrimp. In a large skillet, melt the butter and oil over medium high heat. Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp over each serving of rice or noodles. Spoon some sauce over each dish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Savory Cheddar Sandwiches Categories: Cheese, Main dish, Meats Yield: 6 servings 10 oz Cheddar; sharp, grated 2 t Butter 1 t Flour; unbleached 1/4 t Salt 2 t Lemon juice 1 t Stuffed olives; chopped 6 ea Bread; slices 1 ea Egg; lg 1 t Onion; chopped 1/2 c Cream; regular 2 dr Tobasco sauce 1 t Pimento; chopped 12 ea Bacon; slices 1 x Butter; softened Put the shredded cheese in a bowl and set aside. Hard cook and chop the egg, then set aside. Melt the butter in a skillet over low heat. Add and cook the onion until transparent then add the flour and stir until well blended. Heat until bubbly and then add the cream, salt and tobasco sauce gradually while stirring constantly. Cook until the mixture boils. Cook 1 to 2 minutes longer and remove from the heat. Blend in the lemon juice. Add the creamed mixture to the cheese and add the egg, pimento and stuffed olive slices to the mixture. Mix until well blended and set aside. Pan broil the bacon slices until they are partially cooked and still limp. Spread the bread with the softened butter and then spread the cheddar mixture on the bread, allowing 1/4 cup for each slice. Top each slice with 2 of the bacon slices crossed diagonally. Set the oven temperature to broil (500 or higher degrees F.) Arrange the sandwiches on the broiler rack and place in broiler with the tops of the sandwiches 3-inches below the heat source. Broil until cheddar mixture is bubbly and slightly browned and bacon slices are crisp. Serve hot. Makes 6 open faced sandwiches MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Savory Chicken with Pine Nuts Categories: Poultry, Main dish, Foreign Yield: 2 servings 1 c Chicken breast diced 1/2 c Bamboo shoots, diced 2 T Green onions, finely chopped 1 x ------chicken marinade------ 2 T Water 2 t Soy sauce 1 T Soy sauce 2 t Hoisin sauce 1 t Chili bean sauce 1 t Sesame oil 1/2 c Pine nuts 2 T Garlic, minced 4 T Vegetable oil 1 T Corn starch 1 T Chinese wine 1 x -----------sauce------------ 1 T Water 1 t Oyster sauce 1 t Sugar Dice chicken, place in a bowl and mix with marinade ingredients. Before dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove tinny, canned flavour). Mix all the sauce ingredients in a small bowl. Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden brown. Set aside on paper towel. Using the same wok, heat again and add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10 seconds, then add chicken with marinade and stir-fry until white, but not completely cooked through. Add sauce and bamboo shoots and cook for 2 minutes. Add pine nuts and green onions, mix well and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Scrambled Eggs Benedict Categories: Main dish Yield: 4 servings 1 pk Hollandaise sauce mix * 4 ea Large eggs 2 T Chopped green peppers (opt.) 1 ea Dash pepper 8 ea Thin slices canadian bacon 1/4 c Milk 1/8 t Salt 2 ea English muffins, split * Sauce packet should weigh 1 1/4 ounces. ~--------------------------------------------------------------------- ~---- Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes. NOTE: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: SO EASY FISH Categories: Seafood, Main dish, Low-cal Yield: 2 servings 2 ea Fillets white fish, 8 oz 1/4 c Fresh bread crumbs 1/8 t Garlic powder 1/2 t Oil 1 t Grated parmesan cheese 1/8 t Lemon pepper Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small shallow baking pan with some of oil. Rub remaining oil over top of fish. In a small bowl, combine remaining ingredients and sprinkle over fish. Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3 g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sour Cream Burgers Categories: Hamburger, Main dish, Meats Yield: 2 servings 1/4 c Dairy sour cream 4 t Fine dry bread crumbs 1 x Dash pepper 2 ea Hamburger buns * 2 ea Thin slices tomato 2 T Sliced green onion 1/4 t Salt 1/2 lb Lean ground beef 1 x Lettuce leaves 1 x Dairy sour cream (opt.) * Hamburger buns should be split, toasted and buttered. ~--------------------------------------------------------------------- ~--- Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt and freshly ground pepper. Add the ground beef, mix well. Shape into two 3/4-inch thick patties. Place patties in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook on 100% power for 3 minutes. Turn patties over, rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for 2 to 3 minutes more or until meat is done. Drain off fat. Serve the patties on toasted buns with lettuce and tomato. Dollop with additional sour cream, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spagetti Primavera Categories: Main dish Yield: 4 servings 1/2 c Butter 1/2 c Slivered green pepper 1 ea Clove garlic crushed 1 c Diced seeded tomato 3/4 t Oregano crushed 1 x Salt and pepper to taste 1 c Sliced fresh mushrooms 1/4 c Chopped onion 1 c Cooked cut up broccoli 2 T Chopped parsley 6 oz Spagetti or spagettini 1 x Grated parmesan cheese Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spareribs And Sauerkraut Categories: German, Pork, Main dish Yield: 4 servings 32 oz Sauerkraut; canned (2 cans) 2 t Paprika 1/2 t Caraway seeds 10 ea Bacon; slices,rolled inflour 3 lb Spareribs; country style 6 ea Beef bouillon cubes 1/2 t Pepper Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spareribs with Mustard Sauce Categories: Main dish, Barbecue, Creole, Cajun Yield: 8 servings 10 lb Spareribs 1 c Cummin 1/3 c Cayenne pepper 1 c Brown sugar 1/3 c Yellow mustard 1 c Honey 1 c Salt 1 c Black pepper 1/3 c Minced garlic 1/3 c Ground horseradish 1/4 c White wine Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrig- erated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid buring, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spicy Marinated Shrimp and Garlic Categories: Garlic, Main dish Yield: 2 servings 1/3 c Olive oil 1/8 t Paprika 1/3 t Crushed rosemary leaves 1/3 x Dashes tabasco sauce 1/3 x Fresh ground pepper(2 taste) 10 ea Cloves garlic * 1/3 x Fresh parsley, chopped 1/3 x Juice of 1 lemon 1/3 ea Bay leaf 1/8 t Cayenne pepper 1/3 x Salt (to taste) 1/3 x Dashes worcestershire sauce 1/2 lb Shrimp (about 20 /lb) * Cloves of garlic should be parboiled and peeled. ~--------------------------------------------------------------------- ~--- Gently heat the olive oil in a wide, heavy sillet. Add all the remaining ingredients except the shrim and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refregerator for a day or so. Sprinkle with parsley before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spicy Szechwan Sauteed Chicken Categories: Main dish, Meats Yield: 4 servings 3/4 lb Chicken, boneless, bite size 2 ea Stalks green onion, chopped 1 ea Garlic clove, chopped 1 T Soy sauce 3/4 t Sesame oil 1/3 t Szechwan pepper (optional) 1/2 t Cornstarch (for thickening) 2 c Broccoli flowerets, cooked 4 ea Slices, ginger root,slivered 1 T Wine 3/4 t Sugar 1 T Hot bean paste or chili sauc 2 T Chicken stock 2-4t 2 T Oil Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spicy Thai Noodles Categories: Foreign, Main dish Yield: 4 servings 8 oz Dried rice noodles 3 ea Cloves garlic, minced 1/2 lb Shrimp deveined, diced 2 c Bean sprouts 1 x -----------sauce------------ 3 T Chinese fish sauce 2 t Soy sauce 1 t Granulated sugar 3 ea Green onions, thinly sliced 1/4 c Vegetalbe oil 1/2 lb Chicken breast diced 2 ea Eggs, beaten 1/3 c Unsalted peanuts, ground 1/3 c Ketchup 2 T Lemon or lime juice 1 t Chilli sauce or chilli paste 1 x ----------garnish----------- Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spit Roasted Chili Barbequed Ribs Categories: Meats, Main dish Yield: 4 servings 4 T Butter 2 ea Cloves garlic, fine chopped 2 t Chili powder 1/2 c Soya sauce 1 T Granulated sugar 1/2 c Chicken stock 1 ea Onion finely chopped 4 c Canned plum tomatoes 1 c Dry red wine 2 T Cornstarch 1 ea Salt 5 lb Trimmed spareribs Melt butter in saucepan or skillet over medium high heat and cook onion until soft. Add garlic and cook a minute longer. Put tomatoes through a food mill or puree in a blender or food processor. Add to onion mixture along with all other ingredients except meat. Bring to a boil and simmer for several minutes. Remove from heat and set aside. Thread ribs on to spit and secure with prongs. Close cover two thirds of way. Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear. Place several tablespoons of sauce on each plate and serve with ribs. Makes about 4 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Steak Au Poivre Categories: Steak, Meats, Main dish Yield: 2 servings 1 t Whole black peppercorns 2 T Cooking oil 1/4 t Instant beef bouillon 2 ea Cubed beef steaks 2 T Brandy Coarsely crack peppercorns. Sprinkle both side of the steaks with crushed peppercorns, pressing in firmly with fingers. Let steaks stand at room temperature for 30 minutes. Preheat a 10-inch Microwave browning dish on 100% of power for 3 minutes. Add cooking oil to browning dish. Swirl to coat the dish. Place the steaks in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steadks and micro-cook covered on 100% power for 30 seconds to 1 minute moe or til done. Remove steaks to a warm serving platter. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till boiling. Pour over steaks and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Steaks Esterhazy Categories: Beef, German, Main dish Yield: 4 servings 1/4 lb Mushrooms; diced 1 ea Shallot or green onion; * 1 t Paprika 1 c Sour cream 4 ea Servings of steak; ** 1 ea Carrot; small, diced 2 T Butter 1/2 t Salt 1 t Worcestershire sauce * Shallot or Green Onion should be minced ** Steaks should be one of the following: Sirloin, T-bone, Or Fillet. ~--------------------------------------------------------------------- ~-- ~----Saute mushrooms, carrot, and shallot or green onion in butter. Add paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2 minutes, but DO NOT boil. Broil steaks and top with sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Steamed Fish with Ginger and Onions Categories: Main dish, Fish Yield: 4 servings 1 1/2 lb Whole red snapper, cleaned 6 ea Green onions, sliced 1 x -----------sauce------------ 1 t Sesame oil 2 T Slivered fresh ginger 1/4 c Sherry, mirin or water 2 T Soy sauce 1 T Vegetable oil Rinse fish and pierce in several placed with a skewer or sharp knife. Place in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch apart with thicker sides towards outer edges of dish). Put half the ginger and green onions inside fish. Pour sherry over and cover with vented plastic wrap. Combine sauce ingredients in small microwaveable dish or measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or until fish flakes easily with a fork and is tender. Rotate dish if necessary during cooking. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stefado of Beef And Garlic Categories: Beef, Main dish, Garlic Yield: 6 servings 3 lb Stew meat trimmed 1" cubes 1/2 c Fresh parsley, chopped 1 ea Bay leaf 1 t Cinnamon 1/2 t Sugar 1/4 c Dry red wine vinegar 30 ea Cloves garlic * 1 c Walnuts, coarsely chopped 6 oz (1 cn) tomato paste 1 x Salt & pepper to taste 1 t Dried oregano, crumbled 1 t Ground cumin 1/2 c Dry white wine 1 lb Pearl onions * 1/2 lb Feta cheese, crumbled 1/2 c Fresh parsley, chopped. * Pearl onions and garlic cloves should be parboiled and peeled. ~--------------------------------------------------------------------- ~- ~--- Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stir Fried Beef and Broccoli In Oyster Sauce Categories: Main dish, Meats, Foreign Yield: 4 servings 3/4 lb Flank steak 1 T Rice wine 1 T Cornstarch 3 ea Cloves garlic, minced 6 ea Green onions, chopped 1 lb Broccoli cut into florets 2 T Oyster sauce 1 T Rice wine 1 T Soy sauce 2 T Water 1/8 c Vegetable oil 1 t Chopped fresh ginger root 1/3 c Water 1 x -----------sauce------------ 1 T Soy sauce 1 T Cornstarch Cut meat across the grain into very thin slices. Place in a bowl and combine with soy sauce, rice wine, water and cornstarch. Allow to marinate at least 10 minutes. Meanwhile prepare remaining ingredients and stir together sauce mixture. Heat oil in a wok or large skillet. Add meat and cook, stirring constantly, until meat is about 75 per cent cooked. Remove and reserve. Scrape out pan if necessary and return to heat. Add another 2 tablespoons oil if needed and heat. Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add water. Cover and cook 3 minutes. Re-add beef to pan and combine well. Add sauce to mixture and bring to boil. Cook until thickened and beef and broccoli are cooked through. Serve with steamed rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stroganoff Sandwich Categories: Cheese, Main dish, Beef Yield: 6 servings 1 ea French bread; loaf, unsliced 2 t Onion; grated 1 c Sour cream 1 x Salt & pepper; to taste 1 ea Green pepper; bell, * 1 1/2 lb Ground beef; lean 1 1/2 c Cheddar, md. sharp, grated 1 t Worcestershire sauce 2 ea Tomatoes; md. chopped * Seed and chop 1 medium Green Bell Pepper. ~--------------------------------------------------------------------- ~-- ~----Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Cabbage Rolls Categories: German, Vegetables, Main dish Yield: 6 servings 1 1/2 c Brown rice 2 t Salt 1/2 t Marjoram 2 1/2 c Onion; chopped 1/2 t Paprika 2 ea Eggs; large, slightly beaten 1/2 c Parsley; fresh, minced 1 x Cheesecloth; about 6 ft. 1/2 c Vermouth; dry 2 T Tomato paste 3 c Water 1 t Dillseed 3/4 t Pepper 5 T Vegetable oil 2 ea Garlic; cloves, minced 1/4 c Bread crumbs 2 1/2 lb Cabbage 2 1/2 c Tomatoes; canned, chopped 1/2 c Beef broth 1/2 t Sugar In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Rolls Categories: Breads, Cheese, Main dish Yield: 6 servings 16 oz Cheddar; sharp, shredded 2 ea Green bell peppers; md 6 oz Tomato sauce; * 8 oz Green olives; stuffed, * 12 ea French rolls; large 1 ea Onion; md. * These are approximate sizes. Recipe called for 1 small jar of ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Steak Roll Categories: Steak, Meats, Main dish Yield: 2 servings 1/2 lb Boneless top round * 1 T Butter or margarine 2 T Shredded carrot 1 t Water 2 t Butter or margarine 1/2 c Water 1 t Kitchen bouquet 4 t Water 1/2 c Cornbread stuffing mix 2 ea Green onions, sliced 1 t Kitchen bouquet 2 t Unbleached flour 2 t Dry sherry 1/2 t Instant beef bouillon * Meat should be 1/2-inch thick. ~--------------------------------------------------------------------- ~--- Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted. Stir in stuffing mix, carrot and green onion. Spread mixture to within 1/2-inch of the edge of the meat. Roll up jelly-roll style starting with the narrow end. Tie steak with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook, uncovered, on 50% power for 4 minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet. Brush over the meat roll. Turn meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes. For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet, and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Veal Breast Categories: German, Meats, Main dish Yield: 4 servings 1/2 lb Ground beef; lean 1 ea Egg; large 1 T Lemon juice 1/2 t Salt 4 lb Breast of veal; with brisket 2 t Paprika 6 ea Cloves; whole 1/2 t Basil 1/4 lb Ground pork 1 c Bread crumbs; soft 1/8 t Nutmeg 1 x Pepper; to taste 3 T Shortening 2 ea Bay leaves 1/2 t Rosemary 2 c Water Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Summertime's Bounty Pie Categories: Main dish Yield: 6 servings 1 ea Env. soup mix * 2 c Fresh bread crumbs 1 ea Large egg 1 T Unbleached all-purpose flour 3 1/2 c Hot cooked assorted veggies 1 1/2 lb Lean ground beef 8 oz Sour cream or plain yogurt 1/4 t Thyme or basil leaves 6 oz Shredded cheddar cheese * Choose one of the following soup mixes to use in the recipe: ~--------------------------------------------------------------------- ~---- Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet 'N' Sour Pork Categories: Main dish, Meats, Pork Yield: 6 servings 1 1/2 lb Fresh pork shoulder * 8 oz (1 cn) pineapple chunks 3 T Cornstarch 1 T Imported soy sauce 1/8 t Pepper 1 ea Small green pepper ** 1 ea Med. onion, sliced 1/4 c Packed brown sugar 2 T Lemon juice 1 t Salt 1/8 t Ground ginger 6 oz (1 pk) frozen pea pods * Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper should be seeded and cut into 1-inche pieces. ~--------------------------------------------------------------------- ~---- Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet 'N' Sour Sauced Pork Categories: Pork, Meats, Main dish Yield: 2 servings 1/2 lb Lean boneless pork 2 t Sesame oil 1 ea Small green bell pepper ** 1/4 c Packed brown sugar 2 T Water 1 t Soy sauce 1 c Pineapple chunks, drained 4 t Cooking oil 1 ea Med. carrot * 2 ea Green onions, sliced 2 t Cornstarch 2 T Red wine vinegar 1 x Dash of ground ginger 1 x Hot cooked rice * Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be seeded and cut into strips. ~--------------------------------------------------------------------- ~--- Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Taco Salad Categories: Mexican, Meats, Main dish Yield: 2 servings 1/2 lb Bulk pork sausage 1/2 c Tomato sauce 1 1/2 t Unbleached flour 1 x Dash of garlic powder 1 ea Lge. carrot, shredded 1/4 c Monterey jack cheese shreds 2 T Chopped onion 2 T Canned chili peppers,chopped 1 t Chili powder (or to taste) 3 c Torn lettuce 1/2 c Cherry tomatoes, halved 1/4 c Coarsely crushed taco chips Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tangy Short Ribs Categories: Meats, Main dish Yield: 5 servings 4 lb Short ribs * 1 ea Large onion, sliced 1 ea Clove garlic, finely chopped 2 t Chil powder 1/2 t Pepper 3/4 c Lemon juice 1/2 c Steak sauce 2 t Salt 1 1/2 t Ground cumin * Short Ribs should be cut into 2-inch pieces. ~--------------------------------------------------------------------- ~---- Place beef ribs in 4-Qt casserole or bowl. Mix remaining ingredients; pour over ribs. Frfrigerate about 1 hour, turning occasionally. Cover tightly and microwave on medium (50%) until ribs are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tex-Mex Bake Categories: Main dish, Meats Yield: 6 servings 2 c Crushed corn chips 2 T Water 1 lb Lean ground beef 3 oz (1 c) monterey jack cheese** 1 ea Med. green pepper, chopped 1 ea Large egg beaten 1 ea Env. onion soup mix 4 oz (1 cn) chopped green chilis* 8 oz (1 cn) tomato sauce * Green chilies should be drained. ** Cheese should be any mild cheese and should be shredded. Should = 1 C. ~--------------------------------------------------------------------- ~---- Preheat the oven to 350 degrees F. Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and 1/2 C cheese; evenly press into prepared crust. Top with tomato sauce, then green pepper and bake 30 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Thai Spicy Noodles Categories: Main dish, Appetizers Yield: 4 servings 8 oz Thai rice noodles (banh pho) 4 T Lime juice (lemon juice) 4 T Sugar 1/2 c Ground peanuts 4 ea Cloves of garlic minced 1 ea Large tofu cut in chunks 4 ea Eggs lightly beaten 4 ea Scallions, cut 1/2 in pieces 4 T Fish sauce (or soya sauce) 4 T Tomoto puree 1 T Hot red pepper flakes 1/2 c Vegetable oil 1 lb Chicken cut in small pieces 8 ea Very large tiger shrimp 4 c Bean srouts Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish). Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and corriander. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tomato Beef Categories: Main dish, Meats Yield: 4 servings 1/2 lb Flank steak, thin slices 2 ea Green onions 2 T Oil 1 t Soy sauce, light 1 1/2 t Water 1/2 t Sesame oil 1 x -----------sauce------------ 1 t Sugar 1 pn Pepper and salt 3 ea Tomatoes 1 ea Garlic clove (chopped) 1 x -------beef marinade-------- 1 1/2 t Wine 1/2 t Oil 1/2 t Cornstarch 3 T Tomato ketchup 1/2 t Vinegar 1/2 t Cornstarch in 1 t water Marinate beef slices for 30 minutes. Heat wok with 2 T oil and garlic for 30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and drain oil. Set aside. Heat wok, high, add tomato wedges and stir for 2 minutes, then add sauce mixture. Thicken if too watery. Return beef and stir well and serve hot. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tuna Buns Categories: Main dish, Fish Yield: 4 servings 2 ea Hardcooked eggs, chopped 4 oz Shredded cheddar cheese 2 T Finely chopped onion 1/2 c Mayo or salad dressing 6 1/2 oz (1 cn) tuna, drained 1/4 c Chopped green pepper 1/2 t Prepared mustard 8 ea Hamburger buns, split Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Turkey Stew Island Style Categories: Poultry, Main dish Yield: 4 servings 1 1/2 lb Turkey parts, skinned 1 ea Onion, coursely chopped 2 ea Garlic, finely chopped 19 oz Tomatoes 1 c Chicken stock 1 c Frozen green peas 1/4 t Ground pepper 1/4 t Thyme 1 t Papkrika 1 ea Green pepper, coarsely chop 1 c Coarsely chopped celery 1/2 c Sliced mushrooms 1 c Peeled chopped potatoes 1 T Dried parsley 1/4 t Dried oregano Cut turkey parts into bite sized pieces. In a large skillet or saucepan, combine turkey paprika. cook over medium heat, stirring constantly, about 5 minutes and meat is browned. Remove turkey and set aside. Place onions, green pepper, garlic, celery and mushrooms in skillet. Cook, stirring constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender. Serve on hot rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Turkey Tropicale Categories: Poultry, Main dish Yield: 4 servings 1 ea Chicken coating mix 2 T Butter 1/3 c Orange juice 1 T Cornstarch 2 lb Turkey parts, cut in pieces 1/2 c Brown sugar 1/4 c Golden rum 4 ea Small bananas, cut in half Coat rurkey pieces with coating mix according to package directions. Arrange in a single layer in a 8 inch baking dish. Bake uncovered at 400 F for 40 minutes. In a medium skillet, melt butter. Add sugar, stirring constantly until melted. Stir orange juice and rum into cornstarch; whisk together and gradually add to sugar mixture. Bring mixture to a boil, reduce heat and simmer, stirring constantly, until sauce is thick and clear (about 3 minutes). Add bananas and cook until heated through (about 1 minute). Place baked turkey on serving plate; pour banana sauce over turkey and serve. Makes 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Twice Cooked Pork and Spicy Vegetables Categories: Hot & spicy, Main dish, Beef Yield: 4 servings 1/2 lb Pork butt; in one piece 2 ea Small dried red chili pepper 2 t Ginger root, minced 1/4 c Bamboo shoots 1 ea Cube bean curd 1 T Thin soy sauce 1 t Salt 1 ea Cornstarch paste; as require 5 ea Mushrooms; large jyo black 2 ea Large cloves garlic, minced 1 ea Small bell pepper 1 ea Large carrot 1/3 c Mushroom liquid 1 pn Sugar 2 T Peanut oil ~--------------------------------------------------------------------- ~- ~----In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Unusual Chinese Grilled Shortribs Categories: Main dish, Meats, Barbecue Yield: 4 servings 4 ea Large, meaty shortribs 4 1/2 T Peanut butter 2 1/4 T Curry powder 1/2 T Black pepper (fresh cracked) 1/2 ea Fresh ginger root 10 ea Green onions 1/3 c Oriental toasted sesame oil 4 T Brown sugar 3/4 c Soy sauce 1/2 c Rice sherry wine 2 ea Large garlic cloves (minced) Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Vegetable fish filets Categories: Seafood, Vegetables, Main dish Yield: 2 servings 1 lb Sole or cod filets 1 c Sliced onion 1 c Green pepper slices 3 T Dry sherry (optional) 1/2 t Salt 1/4 t Pepper 1/4 c Parmesian cheese 1 T Oil 3 c Sliced zucchini 3/4 c Chopped tomatoes 1 T Lemon juice 1/2 t Basil 2 x Drops hot pepper sauce Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with parmesian cheese. if desired, serve pan juices over bulgar or rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Venezuelan Peppers With Shrimp Categories: Fish, Garlic, Main dish Yield: 2 servings 5/8 lb Shrimp (16-20/lb) 3/4 ea Large red bell peppers * 1/4 ea Chili pepper seeded/minced 1/4 x Feta cheese (optional) 5/8 c Spanish olive oil 1 2/3 ea Cloves garlic ** 1/4 ea Loaf french bread 1" slices * Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. ~--------------------------------------------------------------------- ~--- Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Yogurt Chicken With Garlic-Mint Dipping Sauce Categories: Garlic, Poultry, Main dish Yield: 4 servings 1 1/2 c Plain yogurt 1 x Salt & pepper to taste 4 ea Chicken legs, skinned 1 x Garlic puree from 1 head 1 ea Thin slice ginger root, p 1 t Sugar 3/4 c Fresh mint leaves 1/4 c Fresh parsley leaves 1 c Bread crumbs 4 ea Chicken thighs, skinned 1 x Dipping sauce 1/2 ea Small onion, coarsely cho 2 T Chopped green chilies, (c 1 x Salt to taste 1/4 c Fresh coriander (chinese Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a baking sheet and set it aside. Dry chicken pieces. Dip each piece into the yougurt untl throughtly coated on both sides. Then roll each piece in the crumbs, pressing the piece in so that the crumbs adhere. Each piece should be evenly coated. Place chicken on the wire rack. Bake for 40 to 45 minutes. To serve, place a piece of chicken on each of 4 small plates. Pour some sauce in a crecent on the bottom edge of each plate around the chicken but not on it. Place the remaining chicken on a platter and pass the remaining souce in a clear pitcher. Serve hot or at room temperature. DIPPING SAUCE: 1 C Plain Yogurt ~--------------------------------------------------------------------- ~--- Place all the ingredients in a blender or food processor. Flick the motor on and off unti a thin flecked green sauce is achieved. Serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuon Categories: Foreign, Main dish Yield: 4 servings 1 T Granulated sugar 1 ea Onion 1 T Vegetable oil 2 T Fish Sauce(nuoc mam) 4 ea Cloves garlic 4 ea Boneless pork chops Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occaisionally. Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving. Make 4 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ham And Cheese With Coleslaw Categories: Main dish, Vegetables, Breads Yield: 4 servings 2 T Margarine or Butter 4 ea Slices Rye Bread, Toasted 1 ea Large Tomato, Sliced 1 c Coleslaw 1/2 t Prepared Mustard 4 ea Slices Cooked Ham 4 ea Slices Cheese Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast lsice. Place slices buttered sides up on serving plate; top with ham tomato and cheese slices. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sloppy Franks Categories: Main dish, Meats, Sauces Yield: 6 servings 1 ea Small Onion, Chopped 1 T Butter Or Margarine 1/4 c Catsup 12 ea Hamburger Buns, Split 1/2 c Chopped Green Pepper 1/2 c Barbecue sauce 1 lb Franks,Cut In 1/4-in. Slices Cover and microwave onion, green pepper,and margarine in 1-qt casserole on high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2 minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving plate. Microwave uncovered on high, (100%) until buns are hot, 1 to 2 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grilled Chicken Breasts in Raspberry Vinegar Marinade Categories: Poultry, Main dish Yield: 6 servings 4 ea Chicken breasts halves 1/4 c Chicken stock 1 T Lemon juice 1 ea Shallot, finely chopped 1 x Black pepper 1/2 c Raspberry or wine vinegar 2 T Olive oil 1 t Grated lemon peel 1/2 t Dried tarragon leaves Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Smoked Prime Rib (Rich Davis, K.C. Masterpiece Resturan Categories: Main dish, Meats, Barbecue Yield: 8 servings 8 lb Prime Rib Roast 1 x Dry rub seasonings Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crab Casserole Categories: Fish, Main dish, Londontowne Yield: 4 servings 1 lb Crabmeat 1 1/2 c White sauce 1/2 t Tabasco 2 ea Eggs, separated & beaten 1 x Parsley or green pepper 1 x Salt/pepper to taste Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. Mrs. William W. Prentice MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Londontown Terrace Crab Pie Categories: Fish, Main dish, Londontowne Yield: 6 servings 2 T Butter 1/2 c Celery, chopped 1 1/2 c Shredded cheese 3 ea Eggs 1/2 t Pepper 1 x Pinch red pepper 1 c Sliced onion rings 1 c Crabmeat 1 ea 9" unbaked pastry shell 1 t Salt 2/3 c "Half and Half" Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat. Mrs. Harold T. Cook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crab Cakes Categories: Fish, Main dish, Londontowne Yield: 4 servings 1 lb Backfin crabmeat 2 T Mayonnaise 1/4 c Cracker meal 1 x Pinch cayenne pepper 1 t Worcestershire sauce 1 ea Egg, beaten 1 x Garlic to taste Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Golden Crab Puff Categories: Fish, Main dish, Londontowne Yield: 10 servings 10 ea Slices white bread 6 ea Eggs 2 T Minced parsley 1/2 t Salt 1 lb Backfin crabmeat 3 c Milk 3/4 t Dry mustard 8 oz Shredded sharp Am. cheese Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat. Mrs. James Hopkins MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oysters and Artichoke Casserole Categories: Fish, Main dish, Londontowne Yield: 10 servings 2 pk Frozen artichoke hearts 1 qt Large oysters 1 ea Bunch green onions, minced 1/2 c Browned flour 2 T Lemon juice 1 ea Pinch thyme, salt, pepper 1/2 lb Mushrooms, sauteed in butter 1/4 lb Butter 1/2 c Fresh parsley, minced 1 x Dry white wine 1 ea Thinly sliced unpeeled lemon 1 x Paprika, cayenne pepper Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grilled Shrimp Categories: Fish, Main dish, Londontowne Yield: 4 servings 2 lb Large shrimp 1 c Olive oil 4 T Lemon juice 4 x Drops hot sauce 1 T Tomato paste 1/4 c Fresh parsley 1 T Oregano 1 T Chopped garlic 1 t Salt 1 x Pepper to taste Combine all ingredients in a glass dish. Marinade 2 hours at room temperature. Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread. Mrs. Robert F. Lewis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Shrimp and Rice Casserole Categories: Fish, Main dish, Londontowne Yield: 5 servings 1 1/2 lb Cooked shrimp 1 pt Light cream 8 T Catsup 1/4 t Tabasco sauce 2 c Cooked rice 1 t Butter 3 T Worcestershire sauce Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Simple Scallops Supreme Categories: Fish, Main dish, Londontowne Yield: 6 servings 2 lb Scallops 1 cn (10 oz) Cream mushroom soup 1/2 t Tarragon 1 x Grated cheese (topping) 4 oz Canned mushrooms 1/4 c Sherry 1 x Bread crumbs (topping) Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour. Mrs. Robert F. Lewis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork Chops and Rice Categories: Meats, Main dish, Londontowne Yield: 4 servings 4 ea Pork chops, lean 1 t Salt 1 c Rice 1 x Flour 2 c Water 2 T Oil 1 cn Cream of mushroom soup 1/4 c Water Bring 2c salted water to boil. Add uncooked rice; cook until tender. Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c water. Cover and cook 15 minutes. Line casserole with rice, cover with chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef in Red Wine Categories: Meats, Main dish, Londontowne Yield: 10 servings 6 lb Sirloin tip or steamship rnd 2 c Carrots, sliced 2 ea Clove garlic, minced 1/2 t Pepper 1 t Dry parsley 1 t Salt 1 c Tomato sauce 3 T Cornstarch 3 c Dry red wine 1 c Water 2 ea Onions, lg, sliced 1/2 t Thyme 1 ea Bay leaf 2 T Vegetable oil 1 cn Condensed beef broth 3 T Water Make a marinade with the wine, water, onion, carrots, garlic, parsley, thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the marinade over it. Cover tightly and refrigerate overnight or longer. Remove the meat from the marinade and wipe with paper towels. Heat the oil in a heavy pan and brown the meat on all sides. Discard any fat left in pan. Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is tender or to desired doneness. Remove meat from pan and strain juices. Mash onions and carrots. Mix cornstarch in water and stir into juices and mashed vegetables until thickened. Add additional salt if needed. Strain over the sliced meat or serve separately at table. Mrs. Harold T. Cook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tamale Pie Categories: Meats, Main dish, Londontowne Yield: 4 servings 2 ea Onions, chopped 1/4 c Olive oil 1 c Canned tomatos, chopd/draind 1 cn Corn niblets 1 T Chili powder (more to taste) 1/2 t Pepper 1 ea Clove garlic, minced 1 lb Lean ground meat 1 cn Tamales cut in 1" chunks 1 cn Olives, sm, chopped/sliced 1/2 t Salt 1/2 lb Sharp cheddar cheese, grated Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground meat and brown, but do not break up too much. Remove excess fat and liquid from skillet. Return onions and garlic to pan. Add remaining ingredients and nix together. Transfer to a casserole dish. Top with about 1/2 pound grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees. Casserole may be frozen. Bring to room temperature and bake as directed but slightly longer. Mrs. Donald K. Dement MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hunter's Stew Dish for Royalty Categories: Meats, Main dish, Londontowne Yield: 6 servings 1/2 lb Mushrooms, sliced 2 lb Sauerkraut 1 ea Apple, lg, peeled/sliced 1 c Bacon, coarsely chopped 5 ea Peppercorns 6 ea Potatos, steamed 1 c Polish sausage, sliced 1/2 lb Beef or pork 20 oz Can tomatoes 1/4 c Water 1 ea Bay leaf (1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if canned, drain. In a large casserole put sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer for 75 minutes. Add sausage, meat and bacon. Simmer 1 hour longer. Serve with steamed potatos. Steamed Potatos: Boil peeled potatos in salted water to cover, with a spoonful of butter added. When cooked drain, add butter and teaspoon of chopped dill and let stand covered for 5 minutes. Mrs. Louis Radaj MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dutch Meatloaf Categories: Meats, Main dish, Londontowne Yield: 6 servings 1 1/2 lb Ground neat 1 c Breadcrumbs 8 oz Tomato sauce. w/onions 2 T Mustard 1 T Vinegar 1 1/2 t Salt 1/4 t Pepper 2 T Brown sugar 1 ea Egg Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350 degrees for 75 minutes. Mrs. Robert F. Lewis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Braised Beef Categories: Meats, Main dish, Londontowne Yield: 4 servings 1 ea Scallion 1 t Sugar 1/2 t Salt 2 x Slice minced fresh gingeroot 2 lb Beef chuck 3 c Chicken stock 1/4 c Medium dry sherry 1 ea Clove garlic, minced 1 x Dash pepper 2 1/2 T Peanut oil 1/2 c Imported soy sauce Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H. Morton MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef With Wine and Mushroom Sauce Categories: Meats, Main dish, Londontowne Yield: 10 servings 3 1/2 lb Beef chuck cut in pieces 1 c Red wine 1 cn Golden mushroom soup 1 x Salt & pepper to taste Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Supremes en Vermouth Categories: Poultry, Main dish, Londontowne Yield: 6 servings 3 ea Chicken breasts. large 1 pk Pepperige Farm Herb Stuffing 1/4 c Vermouth, dry 1 x Light cream 1 pk Sour cream, small 1/4 lb Butter, melted 1 cn Cream of mushroom soup Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll in bread crumbs, roll up and place in greased baking pan. Drizzle with melted butter and vermouth and bake at 350 degrees for 40-45 minutes. Sauce: Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of chicken or both) soup diluted with half a can of light cream and a vermouth and heated to bubbling. Mrs. Harold T. Cook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crab Stuffed Chicken Breasts Categories: Poultry, Fish, Main dish, Londontowne Yield: 6 servings 6 ea Chicken breasts 1/2 c Celery, chopped 3 T White wine, dry 1/2 c Herb stuffing mix 1/2 t Paprika 3/4 c Milk 1/2 c Swiss cheese, shredded 1 x Pepper 1/2 c Onion, chopped 3 T Butter 7 1/2 oz Crabmeat, flaked 2 T All-purpose flour 1 pk Hollandaise sauce mix 2 T White wine, dry 1 x Salt Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. Mrs. Robert F. Lewis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Poached Chicken Breasts Categories: Poultry, Main dish, Londontowne Yield: 1 servings 1 x Chicken breasts 1 x Butter 1 x Lemon juice 1 x Salt Use as many chicken breasts as you need for dinner. Remove skin & bone, cut into 2 parts and place in baking dish. Sprinkle with lemon juice and dot with butter. Salt to taste. Cover closely and bake about 15 minutes. Do not overcook; pierce with fork to be sure thickest part is done. Use pan juices as a sauce. Mrs. James Olfson MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Pie Categories: Poultry, Main dish, Londontowne Yield: 6 servings 4 c Cooked chicken 1 c Celery, finely chopped 1 c Soft bread crumbs 2 T Parsley, minced 2 t Salt 4 ea Eggs, slightly beaten 2 c Chicken broth Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife blade. Cover with Drop Biscuits MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken and Beef Categories: Poultry, Main dish, Londontowne Yield: 4 servings 4 ea Chicken breasts 1/4 lb Chipped beef 1 cn Cream of mushroom soup 1/2 c Sour cream 3 T Bacon, chopped 1 x Paprika Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sour cream and spread over top. Dot with bacon and sprinkle with paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours. Mrs. Bernard Mahon MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wild Goose Categories: Poultry, Main dish, Londontowne Yield: 1 servings 1 ea Goose 2 ea Apples 1 ea Carrot 1 ea Bay leaf 1/2 t Thyme 1 c Red wine, dry 1 x Salt 3 ea Onions 2 ea Strips bacon 1 ea Stalk celery 3 ea Sprigs parsley 2 cn Consomme 1 T Cornstarch Soak plucked and cleaned goose overnight in well salted water. Rinse and dry, then stuff with 2 onions and 2 apples, both quartered. Place breast side up in open roaster pan and cover with 2 strips thick bacon. Brown in 475 degree oven until bacon is crisp. Take all fat from pan and discard. Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose should be done so that meat will readily pull off carcass. Remove goose from roaster and place on warm platter. Remove and discard stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Correct seasoning if necessary. Serve with wild rice. Mrs. Nicholas J. Constantine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken in a Pot Categories: Poultry, Main dish, Londontowne Yield: 8 servings 2 ea Chickens, frying, quartered 1 ea Onion, lg, minced 1 t Salt 1 ea Tomato, med, chopped 1/2 c Olive oil 1 ea Clove garlic, minced 3/4 t Pepper 1/2 c White wine, dry In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender. Mrs. William C. Edmonston MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Russian Chicken Categories: Poultry, Main dish, Londontowne Yield: 1 servings 1 x Chicken breasts/other parts 8 oz Russian salad dressing 1 pk Dry onion soup mix 8 oz Apricot preserves Place chicken parts as needed in glass baking dish. Combine dressing, preserves, and dry onion soup mix, and spoon over chicken. Bake at 350 degrees for 1-1/2 hours. Mrs. Robert F. Lewis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mediterranean Chicken Categories: Poultry, Main dish, Londontowne Yield: 4 servings 2 1/2 lb Chicken, cut up 1/2 c Fine dry bread crumbs 1/2 c Parmesan cheese, grated 2 t Parsley flakes 1 t Salt 1/2 t Oregano 1/2 t Thyme 1/4 Epper 1/4 c Melted butter Snip skin off chicken. Combine all remaining ingredients except butter. Dip chicken in butter, then coat evenly with crumb mixture. Arrange chicken so pieces don't touch in large, shallow, buttered baking dish. Bake in moderate (350 degree) oven until chicken is tender, about 1 hour. Trim with parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Rock Cornish Game Hen Categories: Poultry, Main dish, Londontowne Yield: 4 servings 4 ea Rock Cornish game hens 1/4 c Canned beef consomme 1 x Butter 1 x Salt & pepper 1/4 c Light corn syrup If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste with salt and pepper. Place breast side up on rack in shallow roasting pan and brush well with butter. Roast uncovered at 400 degrees about 45 minutes or until tender. During last 15 mins of baking, baste several times with mixture of consomme and syrup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Turkey Crunch Categories: Poultry, Main dish, Londontowne Yield: 4 servings 3 c Diced cooked turkey 4 oz Mushrooms 2 cn Cream of mushroom soup 1/4 c Onion, chopped 2 oz Jar sliced pimento, drained 1 x Butter 1/4 c Green pepper, chopped 1/2 t Poultry seasoning 1/2 c Celery, chopped 1 c Milk 3 oz Chow mein noodles Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry seasoning into 2 quart casserole greased with butter. Blend together mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein noodles over top. Bake in slow (325 degree) oven for 30 minutes. Mrs. William W. Prentice MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Williamsburg Chicken, as served at London Town Publik Hou Categories: Poultry, Main dish, Londontowne Yield: 10 servings 1 ea Envelope unflavored gelatin 4 c Chicken, cooked, diced 1 c Canned peas, drained 1 1/2 c Mayonnaise 1/3 c Pecans, chopped 2 ea Eggs, hard cooked, chopped 1 x Green grapes for garnish 2 c Celery, diced 1/2 c Stuffed olives, sliced 2 T Lemon juice 1 x Salt & pepper to taste 1/4 t Leaf thyme 1 1/2 c Chicken broth 1 x Oil Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Mrs. Harold Cook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken or Turkey Casserole Categories: Poultry, Main dish, Londontowne Yield: 1 servings 1 x Cubed chicken or turkey 1 pk String beans, french cut 1 cn Cream of mushroom soup 2 T Butter, melted 2 c Pepperidge Farm Snd Stuffing 2 1/2 T Blanched slivered almonds 1/2 c Milk 1 1/2 c Ravy or 1 can condensed crea Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green beans, and almonds in layers in greased, shallow casserole. Pour over all milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter. Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly. Mrs. Bernard Mahon MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bauernfruhstuck (Farmers Breakfast) Categories: German, Main dish Yield: 4 servings 4 ea Potatoes; Medium 3 ea Eggs; Large 1/2 t Salt 2 ea Tomatoes; Medium, Peeled 4 ea Bacon; Strips, Cubed 3 T Milk 1 c Ham; Cooked, Small Cubes 1 T Chives; Chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese) Categories: German, Cheese/eggs, Main dish Yield: 4 servings 1 lb Spinach; Fresh * 1 ea Onion; Large, Diced 1/2 t Salt 1 t Paprika 1/4 t Pepper 1/4 lb Butter 2 ea Garlic; Cloves, Minced 1/2 lb Emmenthaler Cheese; Grated 1/8 t Nutmeg * Wash and clean spinach of sand. Dry. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gefullt Krautroladen (Stuffed Cabbage Rolls) Categories: German, Vegetables, Main dish Yield: 6 servings 1 1/2 c Brown Rice 2 t Salt 1/2 t Marjoram 2 1/2 c Onion; Chopped 1/2 t Paprika 2 ea Eggs; Large, Slightly Beaten 1/2 c Parsley; Fresh, Minced 1 x Cheesecloth; About 6 ft. 1/2 c Vermouth; Dry 2 T Tomato Paste 3 c Water 1 t Dillseed 3/4 t Pepper 5 T Vegetable Oil 2 ea Garlic; Cloves, Minced 1/4 c Bread Crumbs 2 1/2 lb Cabbage 2 1/2 c Tomatoes; Canned, Chopped 1/2 c Beef Broth 1/2 t Sugar In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Eier In Gruner Sosse (Eggs In Green Sauce) Categories: German, Cheese/eggs, Sauces, Main dish Yield: 4 servings 2 T Mayonnaise 1 ea Lemon; Med, Juiced 1/2 t Salt 1/2 t Sugar 1 c Sour Cream; * 9 ea Eggs; Large, Hard Cooked 1/4 t Pepper 1 1/2 c Fresh Herbs; Chopped ** * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Falscher Hase (False Hare (German Meatloaf)) Categories: German, Meats, Main dish Yield: 4 servings 1/2 lb Ground Beef; Lean 1 ea Onion; Medium, Chopped 3 T Water; Cold 1/2 t Salt 1 t Mustard; Prepared 3 ea Hard Cooked Eggs; Peeled 4 T Vegetable Oil 1/2 lb Ground Pork; Lean 3 T Bread Crumbs 2 ea Eggs; Large 1 t Paprika 2 T Parsley; Chopped 4 ea Bacon; Strips 1 c Beef Broth MMMMM---------------------------SAUCE-------------------------------- 1/4 c Water; Hot 1/4 c Water 1 t Cornstarch 1/2 c Sour Cream Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Deutsches Beefsteak (German Beefsteaks) Categories: Meats, German, Main dish Yield: 4 servings 1 ea Hard Roll; Large, Dry 4 T Vegetable Oil 1 lb Ground Beef; Lean 1/4 t Pepper 1/2 c Water 1 ea Onion; Medium, Chopped 1/2 t Salt 4 ea Onion; Medium, Sliced In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mohren Mit Geschnetzeltern (Beef Strips And Carrots) Categories: German, Meats, Vegetables, Main dish Yield: 4 servings 1 lb Carrots 1 c White Wine 1/4 t Sugar 2 T Vegetable Oil 1/4 t White Pepper 1 T Parsley; Chopped 2/3 c Carbonated Soda Water 1 t Salt 1 lb Sirloin Steak 2 ea Onions; Small, Diced 1/2 c Heavy Cream Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserol Categories: German, Meats, Main dish Yield: 4 servings 1 lb Cabbage; Head, Small 2 ea Onions; Medium, Chopped 1 lb Ground Beef; Lean 1/2 t Salt 1/2 c White Wine; Dry 3 ea Bacon; Strips, Thick Sliced 1 T Vegetable Oil 1/2 lb Pork; Lean, Cubed 1 t Caraway Seeds 1/2 t Pepper 1 t Vegetable Oil Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffi Categories: Beef, German, Meats, Main dish Yield: 6 servings MMMMM---------------------------ROAST-------------------------------- 1/2 t Salt 2 lb Flank Steak 1/4 t White Pepper 1 t Mustard; Dijon Style MMMMM---------------------MUSHROOM STUFFING-------------------------- 2 T Vegetable Oil 4 oz Mushroom Pieces; * 2 T Chives; Chopped 1/2 c Bread Crumbs; Dried 1/4 t Pepper 1 ea Onion; Small, Chopped 1/2 c Parsley; Chopped 1 T Tomato Paste 1/4 t Salt 1 t Paprika MMMMM---------------------------GRAVY-------------------------------- 3 ea Bacon; Strips, Cubed 1 c Beef Broth; Hot 2 T Tomato Catsup 2 ea Onions; Small, Fine Chopped 1 t Mustard; Dijon Style * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gingersan Categories: German, Beef, Meats, Main dish, Cookies Yield: 10 servings 4 lb Rump Roast; Beef, Boneless 8 ea Peppercorns 1 ea Bay Leaf 1 c Water 1/4 c Vegetable Oil 2 c Water; boiling 1/2 c Sour Cream 2 ea Onions; Thinly Sliced 4 ea Cloves; Whole 1 c White Vinegar; Mild 1/2 c Cider Vinegar 1/2 t Salt 10 ea Gingersnaps 1 T Unbleached Flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sauerbraten Klopse (Sauerbraten Meatballs) Categories: German, Meats, Main dish, Beef Yield: 4 servings 1 lb Ground Beef; Lean 1/4 c Bread Crumbs; dry 1/8 t Allspice; Ground 1 x Pepper; To Taste 1/2 c Vinegar 1 ea Bay Leaf 2 T Unbleached Flour 1/4 c Milk 1/8 t Cloves; Ground 1/2 t Salt 2 T Vegetable Oil 3/4 t Ginger; Ground 4 T Sugar; Brown Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Konigsberger Klopse (Konigsberg Meatballs) Categories: German, Beef, Meats, Main dish Yield: 4 servings MMMMM-------------------------MEATBALLS------------------------------ 1 ea Hard Roll 1 lb Ground Beef; Lean 4 ea Anchovy Fillets; Diced 1 ea Egg; Large 1/4 t Pepper; White 3/4 c Water 1 ea Bacon; Strip, Diced 1 ea Onion; Small, Chopped 1/2 t Salt MMMMM---------------------------BROTH-------------------------------- 6 c Water 1 ea Bay Leaf 6 ea Peppercorns 1/2 t Salt 1 ea Onion; Small, Peeled, Halved MMMMM---------------------------GRAVY-------------------------------- 1 1/2 T Butter or Margarine 1 T Capers 1/2 t Mustard; Prepared 1/4 t Salt 1 1/2 T Unbleached Flour 1 ea Lemon Juice; Of 1/2Med.Lemon 1 ea Egg Yolk; Large 1/4 t Pepper; White Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hochrippe und Sauerkraut (Spareribs And Sauerkraut) Categories: German, Meats, Pork, Main dish, Vegetable Yield: 4 servings 32 oz Sauerkraut; Canned (2 Cans) 2 t Paprika 1/2 t Caraway Seeds 10 ea Bacon; Slices,Rolled InFlour 3 lb Spareribs; Country Style 6 ea Beef Bouillon Cubes 1/2 t Pepper Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bayerischer mit Spargel (Barvarian Veal With Asparagus) Categories: German, Veal, Meats, Main dish, Vegetable Yield: 6 servings 2 lb Veal; Cubed 1 ea Onion; Large, Chopped 1 T Parsley; Chopped 2 c Beef Broth 1/2 t Salt 20 oz Frozen Asparagus; * OR 2 T Vegetable Oil 1 c Carrots; Chopped 1/4 c Lemon Juice; Fresh 3 T Unbleached Flour 1 x Pepper;Fresh Ground,To Taste 2 lb Asparagus; Fresh ** * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Schwalbennester (Barvarian Veal) Categories: German, Meats, Veal, Main dish Yield: 4 servings 1 lb Veal; Cut In 4 Thin Slices 1/8 t Sugar 1 T Mustard; Dijon Style 4 ea Eggs; Large, Hard Cooked 1 ea Onion; Medium, Diced 1 T Tomato Paste 1/4 c Red Wine 1/2 t Salt 1/2 t Pepper; White 4 ea Bacon; Slices 2 T Vegetable Oil 3/4 c Beef Bouillon; Heated 2 T Unbleached Flour Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gefullte Kalbsbrust (Stuffed Veal Breast) Categories: German, Meats, Main dish, Veal Yield: 4 servings 1/2 lb Ground Beef; Lean 1 ea Egg; Large 1 T Lemon Juice 1/2 t Salt 4 lb Breast Of Veal; With Brisket 2 t Paprika 6 ea Cloves; Whole 1/2 t Basil 1/4 lb Ground Pork 1 c Bread Crumbs; Soft 1/8 t Nutmeg 1 x Pepper; To Taste 3 T Shortening 2 ea Bay Leaves 1/2 t Rosemary 2 c Water Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing Categories: German, Meats, Veal, Main dish Yield: 6 servings MMMMM-----------------------HERB STUFFING---------------------------- 3 ea Bacon; Strips 4 oz Mushroom Pieces; (1 can) 1 T Dill; Fresh, Chopped 1 t Basil Leaves; Dried 1/2 c Bread Crumbs; Dry 1/3 c Sour Cream 1/4 t Pepper 1 ea Onion; Medium 1/4 c Fresh Parsley; Chopped 1 t Tarragon Leaves; Dried 1/2 lb Ground Beef; Lean 3 ea Eggs; Large 1/2 t Salt MMMMM----------------------------VEAL--------------------------------- 3 lb Boned Veal Breast; OR 1/2 t Salt 1 T Vegetable Oil 2 T Cornstarch 4 lb Boned Leg Of Veal 1/4 t Pepper 2 c Beef Broth; Hot 1/2 c Sour Cream Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops) Categories: German, Pork, Meats, Main dish Yield: 6 servings 6 ea Pork Chops 1 t Caraway Seeds; Crushed 1/2 t Salt 1 c White Wine; Dry 1 ea Garlic Clove; Minced 2 t Hungarian Paprika; Mild * 1 x Pepper; As Desired 1 c Sour Cream (Optional) * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kapernschnitzel (Veal Cutlets With Capers) Categories: German, Veal, Meats, Main dish Yield: 4 servings 24 oz Veal Cutlets (4 @ 6oz each) 1/2 t Salt 1/2 t Paprika 2 oz Capers; Drained(1/2 Sm. Jar) 1 ea Bay Leaf 2 T Lemon Juice 1/8 t Pepper 1 T Vegetable Oil 1/4 c White Wine; Dry 3 T Evaporated Milk MMMMM--------------------------GARNISH------------------------------- 1 x Pickled Beets; Sliced 4 ea Lettuce Leaves Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kirsch-schnitzel (Veal Cutlets With Cherry Sauce) Categories: German, Meats, Veal, Main dish, Fruits Yield: 4 servings 4 ea Veal Cutlets; Lean * 1/2 t Salt 1/4 c Red Wine 16 oz Cherries;Tart, Canned, Drain 1 T Vegetable Oil 1/8 t Pepper; White 2 T Evaporated Milk MMMMM--------------------------GARNISH------------------------------- 1 x Parsley * Veal cutlets should weigh about 6 oz each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kalbssxhnitzel in Currysosse (Veal Steaks / Lemon & Curry Categories: German, Veal, Meats, Main dish Yield: 4 servings 1 lb Veal Cutlets; Sliced Thin 1/4 t Pepper 3 T Vegetable Oil 2 T Evaporated Milk 1 ea Lemon; Juiced 2 T Cognac Or Brandy 1/2 t Salt 3/4 t Curry Powder 2 ea Onions; Diced 2 T Tomato Paste 10 ea Parsley Sprigs; Chopped Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kalbsschnitzel mit Joghurt (Veal Steaks With Yogurt) Categories: German, Veal, Meats, Main dish Yield: 4 servings 1 lb Veal; Sliced Thin 1/4 t Pepper 4 ea Apples; Med. Peel And Slice 8 oz Yogurt; Small Container 1/2 t Salt 3 T Vegetable Oil 1/2 c Evaporated Milk Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kalbsschnitzel mit Feinen Gemusen (Veal Rounds / Vegetabl Categories: German, Veal, Meats, Main dish, Vegetable Yield: 4 servings 1/2 t Salt; Or To Taste 1/4 t Paprika; Or To Taste 4 T Butter 12 ea White Asparagus Spears; * 1/4 t Pepper; Or To Taste 4 ea Veal Fillets; Cut 1/4" Thick 4 ea Stewed Tomatoes; Whole 1/4 lb Mushrooms; Fresh, Sliced * Asparagus Spears should be canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Basic Hamburgers Categories: Meats, Main dish, Hamburgers Yield: 3 servings 1 1/2 lb Ground Beef 1/4 c Water Or Evaporated Milk 1 t Worcestershire Sauce 1/4 c Onion; Finely Chopped, 1 sm. 1 t Salt 1/4 t Pepper MMMMM-------------------------VARIATIONS------------------------------ 1 T Horseradish 1 T Chives; Snipped 2 T Sesame Seed 1/4 c Dill Pickle; Chopped, OR 1/4 c Nuts; Chopped 1 T Mustard; Prepared 2 T Blue Cheese; Crumbled, * 1/4 c Ripe Olives; Chopped 1/4 c Pickle Relish * You should use only enough Blue Cheese to suit your own taste. ~--------------------------------------------------------------------- ~-- Mix all ingredients (including those in the variations that you choose) together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to desired doneness, 10 to 15 minutes. Nice served on toasted buns with favorite toppings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Filled Hamburgers Categories: Hamburgers, Main dish, Meats, Filling Yield: 3 servings 1 1/2 lb Ground Beef 1/4 c Onion; Chopped, 1 small 1 t Salt 1/4 t Pepper 1/4 c Bread Crumbs; Dry 1 ea Egg; Large 1 t Worcestershire Sauce MMMMM--------------------------FILLINGS------------------------------- 1 x Dill Pickle Or Pickle Relish 1 x Catsup 1 x Onion Slices OR 1 x Tomato Slices 1 x Cheddar Cheese Slices 1 x Prepared Mustard 1 x Horseradish 1 x Finely Chopped Onion 1 x Process American Cheese OR MMMMM--------------------PEPPY CHEESE FILLING------------------------- 1/4 c Cheese; ** 1 lb Worcestershire Sauce 1/2 t Mustard; Prepared 2 T Mayonnaise Or Salad Dressing 1/2 t Salt 1/4 t Pepper MMMMM--------------------------OPTIONAL------------------------------- 1 x Green Chiles,Canned,To Taste 1 x Jalapenos; Canned, To Taste * Use one or more of these fillings in your hamburgers. Your choice. ** Use Process American or Cheddar Cheese. ~--------------------------------------------------------------------- ~-- Mix all ingredients except the fillings. Shape mixture into 12 thin patties, each about 3 1/2-inches in diameter. Top each of 6 patties with a filling, spreading to within 1/2-inch of the edge. Cover with a remaining patty, sealing the edges firmly. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 minutes. PEPPY CHEESE FILLING: Mix all ingredients. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Nifty Hamburgers On A Bun Categories: Breads, Hamburgers, Meats, Main dish Yield: 4 servings 8 ea Hamburger Buns; * 1 lb Lean Ground Beef 1 t Salt 1 x Prepared Mustard Or Catsup 1/4 c Onion; Chopped, 1 small 1/4 t Pepper * Hamburger buns should be the small ones or use 6 slices of bread. ~--------------------------------------------------------------------- ~-- Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one side of each bread slice with mustard. Mix meat, onion, salt and pepper. Spread mixture over the mustard, being careful to bring it to the edges of the buns. Place meat sides up on an ungreased baking sheet. Bake until desired doneness is reached, about 5 minutes. NOTE: If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking. After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months. To serve, unwrap desired number of hamburgers and bake about 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Family Favorite Burgers Categories: Hamburgers, Main dish Yield: 6 servings 1 1/2 lb Ground Beef 1/3 c Milk 1/4 c Onion;Finely Chopped,1 small 2 t Horseradish 1 T Mustard; Prepared 2 ea Bread; Fresh Bread Crumbs 1/4 c Catsup 1 t Salt 2 t Worcestershire Sauce Mix all ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zesty Burgers Categories: Hamburgers, Main dish, Meats, Spices Yield: 2 servings 1 lb Ground Beef 1/2 c Water 1 t Lemon Peel; Grated 1/2 t Salt 1/2 t Ginger; Ground 2 dr Hot Pepper Sauce; Optional 1/3 c Bread Crumbs; Dry 1 t Instant Beef Bouillon 1 t Lemon Juice 1/2 t Sage 1/4 t Pepper Mix all ingredients together. Shape mixture into 4 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Burgundy Burgers Categories: Hamburgers, Main dish, Meats, Spirits Yield: 6 servings 1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1 t Seasoned Salt 1/8 t Garlic Salt 1/4 c Burgundy Or Other Red Wine 1 T Worcestershire Sauce 1/4 t Pepper Mix all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Nice served on toasted buns with a favorite topping. See toppings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Supreme Burgers Categories: Hamburgers, Main dish, Meats Yield: 8 servings 2 lb Ground Beef 1/2 c Bread Crumbs; Dry 1/8 t Pepper 1 1/2 oz Onion Soup Mix; 1 Envelope 1 c Dairy Sour Cream Mix all the ingredients together. Shape mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blue Ribbon Burgers Categories: Cheese, Hamburgers, Main dish, Meats, Vegetable Yield: 6 servings 2 lb Ground Beef 1/2 t Salt 1/4 t Pepper 2 T Blue Cheese; Crumbled 2 t Worcestershire Sauce 1/4 t Garlic Salt 3 oz Cream Cheese; Softened, 1 pk 4 oz Mushrooms; 1 can, * * Use 1 4-oz can of mushroom stems and pieces. ~--------------------------------------------------------------------- ~- Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Braunburgers Categories: Hamburgers, Main dish, Meats Yield: 5 servings 1 lb Ground Beef 1/4 c Dairy Sour Cream 1/4 lb Braunschweiger Sausage; * 2 T Onion; Finely Chopped * Braunschweiger Sausage is also known as liver sausage. Because of ~--------------------------------------------------------------------- ~-- Mix all the ingredients together. Shape mixture into 5 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef Boulette Burgers Categories: Hamburgers, Main dish, Meats, Vegetables Yield: 8 servings 2 lb Ground Beef 1/2 c Bread Crumbs; Dry 2 T Onion; Finely Chopped 1 1/2 t Salt 1 c Dairy Sour Cream 4 oz Mushrooms; * 2 T Parsley; Snipped 1/4 t Pepper * Use 1 4-oz can of mushroom stems and pieces, drained and chopped. ~--------------------------------------------------------------------- ~-- Mix all the ingredients together. Shape the mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crunchy Teriyaki Burgers Categories: Hamburgers, Main dish, Meats, Vegetables, Spice Yield: 6 servings 1 1/2 lb Ground Beef 1/4 c Soy Sauce 1/4 c Sherry; Dry 1 t Molasses Or Brown Sugar 1/2 c Water Chestnuts; * 1/4 c Orange Juice; OR 1 ea Clove Garlic; Minced 1/8 t Ginger; Ground * Water chestnuts should be finely chopped. ~--------------------------------------------------------------------- ~-- Mix the meat and water chestnuts together. Shape the mixture into 6 patties, each about 3/4-inch thick. Place the patties in an ungreased baking dish 10 X 6 X 1 3/4-inches. Mix the remaining ingredients together and pour over the patties. Cover and refrigerate for at least 3 hours, turning the patties once. Remove the patties from the marinade. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. Brush frequently with the leftover marinade. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chili Cheese Burgers Categories: Cheese, Hamburgers, Main dish, Meats, Spice Yield: 6 servings 1 1/2 lb Ground Beef 1 t Chili Powder 3/4 t Salt 1/4 t Pepper 6 ea Cheddar Cheese Slices; * 1 ds Cayenne Red Pepper 1/4 c Onion; Finely Chopped, 1 sm. 1 t Worcestershire Sauce 1/4 t Garlic Salt 1/4 t Red Pepper Sauce 2 T Green Chiles; Canned,Chopped * Each cheese slice should be 2 X 2-inches. ~--------------------------------------------------------------------- ~-- Mix all the ingredients together except the cheese slices and chiles. Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ruben Burgers Categories: Cheese, Hamburgers, Main dish, Meats Yield: 5 servings 1 lb Ground Beef 4 1/2 oz Deviled Ham; 1 cn 1/4 t Salt 1/8 t Pepper 5 ea Swiss Cheese Slices; * 4 1/2 oz Corned Beef Spread; 1 cn, OR 1/4 c Onion; Finely Chopped, 1 sm. 1/8 t Garlic Salt 8 oz Sauerkraut; Drained, 1 cn * Each cheese slice should be 3 inches by 3 inches. ~--------------------------------------------------------------------- ~-- Mix all the ingredients together except the sauerkraut and cheese. Shape mixture into 5 patties, each about 3/4-inch thick. Set oven control to broil or 550 degrees F. Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Top each patty with sauerkraut and a cheese slice. Broil until the cheese is melted and a light brown in color. Nice served on toasted rye or pumpernickel buns or bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Triple Cheese Burgers Categories: Cheese, Hamburgers, Main dish, Meats, Sauce Yield: 6 servings 1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1 t Salt 1/2 t Basil Leaves 1/8 t Garlic Salt 1/4 c Parmesan Cheese; Grated 6 ea Cheese Slices; * 1/4 c Bread Crumbs; Dry 1 ea Egg; Large 1 t Worcestershire Sauce 1/4 t Pepper 6 T Creamed Cottage Cheese 8 oz Tomato Sauce; 1 cn * You can use either Mozzarella or Swiss cheese slices. Each slice ~--------------------------------------------------------------------- ~-- Mix the meat, bread crumbs, onion, egg and seasonings together. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Top each of 6 patties with 1 Tbls of the cottage cheese, spreading to within 1/2-inch of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top each patty with one of the remaining patties sealing the edges firmly. Brown the patties in a large skillet over medium-high heat, turning once. Drain off the fat and pour the tomato sauce over the patties. Cover and simmer for about 15 minutes. Place a cheese slice on each patty, cover, and heat until the cheese is melted, about 2 minutes. Serve with the remaining sauce in the skillet poured over them. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Taco Patties Categories: Patties, Ground beef, Main dish, Meats, Vegetable Yield: 6 servings 1 1/2 lb Ground Beef 1 t Salt 1/4 t Pepper 1 1/4 oz Taco Seasoning Mix; 1 Env. 4 oz Cheddar Cheese; Shredded, 1C 1/4 c Onion; Chopped 1 t Worcestershire Sauce 3/4 c Water 1 ea Avocado; Ripe, Small Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into 6 patties, each about 3/4-inch thick. Brown patties in a large skillet over medium-high heat, turning once. Remove patties and set aside. Pour fat from the skillet. Mix water and seasoning mix in the same skillet and heat to boiling. Reduce the heat and return the patties to the skillet. Turn each one to coat with the sauce. Peel avocado and cut into 6 rings. Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes. Serve sauce over the patties. NOTE: You can substitute 1 medium tomato, sliced for the avocado rings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Devilish Potato Stacks Categories: Ground beef, Main dish, Meats, Patties, Cheese Yield: 4 servings 1 lb Ground Beef 1 t Worcestershire Sauce 1/2 c Creamed Cottage Cheese 2 1/2 oz Deviled Ham; 1 can 1 x Instant Mashed Potatoes; * 3 1/2 oz French Fried Onions; 1 can * Use enough instant mashed potato flakes for 4 servings. ~--------------------------------------------------------------------- ~-- Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire sauce. Shape the mixture into 4 patties. Place the patties in an ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as directed on the package except -- decrease the water to 1 cup. Stir in the cottage cheese and half the onions into the potatoes. Top each patty with 1/4 of the potato mixture. Sprinkle with the remaining onions. Bake uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a serving plate with a slotted spoon and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hamburgers Au Poivre Categories: Ground beef, Main dish, Meats, Patties Yield: 4 servings 1 lb Ground Beef 1/2 T Freshly CrackedBlackPepper;* 3 T Red Wine; Dry, Optional 1/2 t Salt 1 T Brandy Or Cognac; Optional * Or To Taste. ~--------------------------------------------------------------------- ~-- Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch thick. Press pepper into both sides of the patties. Cook the patties in a large skillet over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Patties Parmigiana Categories: Ground beef, Main dish, Meats, Patties, Cheese Yield: 6 servings 1 1/2 lb Ground Beef; * 1 t Salt 1/4 t Pepper 1/4 c Cornflake Crumbs 8 oz Tomato Sauce; 1 can 6 ea Mozzarella Cheese; Slices,** 1/4 c Onion; Finely Chopped, 1 Sm. 1 t Worcestershire Sauce 1/2 c Parmesan Cheese; Grated 1 ea Egg; Large, Slightly Beaten 1 t Italian Seasoning * If the ground beef is lean, it may be necessary to add a small amount ** Cheese slices should be 3 inches square. ~--------------------------------------------------------------------- ~-- Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties into the egg, then coat them with the cornflake mixture. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet. Cover and simmer for 15 minutes. Top each patty with a slice of cheese and cover. Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce over the patties. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hamburgers Diane Categories: Ground beef, Main dish, Meats, Patties, Vegetable Yield: 4 servings 2 T Margarine Or Butter 1/4 t Lemon Juice 1 ea Onion; Sliced, Small 1 lb Lean Ground Chuck 1/4 t Pepper 1 t Worcestershire Sauce 1 ea Clove Garlic; Minced 1 c Fresh Mushrooms; * 1/2 t Salt * Mushrooms should be washed, trimmed and sliced. ~--------------------------------------------------------------------- ~-- Melt the margarine in a large skillet. Add the Worcestershire sauce, lemon juice, garlic, onion, and mushrooms. Cook and stir over medium heat for 2 minutes. Remove from the heat. Mix the meat, salt and pepper together. Shape the mixture into 4 patties, each about 3/4-inch thick. Push mushroom-onion mixture to the side of the skillet. Cook the patties in the same skillet over medium-high heat, turning once, to the desired doneness, about 10 minutes. Serve with the mushroom-onion mixture spooned over the patties. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barbecue Hamburger Patties Categories: Ground beef, Main dish, Meats, Patties Yield: 6 servings 1 1/2 lb Ground Beef 1 t Salt 1/2 c Chili Sauce 1 T Lemon Juice 1/2 c Onion; Chopped, 1 medium 1/3 c Catsup 2 T Brown Sugar mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bavarian Patties With Sauerkraut Categories: Ground beef, Main dish, Meats, Patties, Vegetable Yield: 6 servings 1 1/2 lb Ground Beef 1/3 c Bread Crumbs; Dry 1 ea Egg; Large 1/2 t Allspice 1/2 c Applesauce 1/4 c Onion; Finely Chopped, 1 sm. 1 t Salt 16 oz Sauerkraut; Drained, 1 can Mix all the ingredients together except the sauerkraut. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Spoon the sauerkraut onto the patties. Cover and simmer for about 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sausage-Centered Hamburger Rolls Categories: Ground beef, Main dish, Meats, Fruits Yield: 6 servings 1 1/2 lb Ground Beef 1/3 c Green Onion/tops; Chopped 1 t Salt 8 oz Brown And Serve Sausage; ** 1 t Instant Beef Bouillon 1 ds Cloves; Ground 1 c Apple; Finely Chopped, * 1 ea Egg; Large 1/4 t Cinnamon 2 T Flour; Unbleached 1 c Water * Apple should be cored but not peeled. ** Use 1 8-oz package of brown and serve sausage links. ~--------------------------------------------------------------------- ~-- Mix the meat, apple, onion, egg and seasonings together. Divide the mixture into 10 equal parts. Mold each part around a sausage link, sealing the ends. Brown the meat rolls in a large skillet over medium heat. Remove the meat rolls. Pour all but 2 Tbls of the fat from the skillet. Stir the flour into the remaining fat. Cook over low heat, stirring constantly, until the mixture is thick and bubbly. Stir in the bouillon and water. Heat to boiling, stirring constantly and then reduce the heat. Return the meat rolls to the skillet; cover and simmer for about 15 minutes. NOTE: Buttered noodles are a good "go-with" for this zesty dish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef And Cabbage Joes Categories: Ground beef, Main dish, Meats, Vegetables Yield: 8 servings 1 lb Ground Beef 1/2 c Celery; Thinly Sliced 1/3 c Green Pepper; Chopped 1/4 c Water 1 T Mustard; Prepared 1/2 c Onion; Chopped, 1 Md. 2 c Cabbage; Shredded 3/4 c Catsup 1/4 t Salt 8 ea Hamburger Buns; * * Hamburger buns should be split and toasted. ~--------------------------------------------------------------------- ~-- Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer until the vegetables are tender, about 25 minutes. Spoon the mixture onto the bottom halves of the buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the cabbage and salt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chow Mien On A Bun Categories: Ground beef, Main dish, Meats, Vegetables Yield: 8 servings 1 lb Ground Beef 2/3 c Water 3 T Soy Sauce 1/4 t Ginger 8 1/2 oz Water Chestnuts; 1 cn, ** 1 ea Onion; Thinly Sliced, Medium 2 T Cornstarch 1 T Molasses 16 oz Bean Sprouts; 1 cn, * 8 ea Hamburger Buns; *** * Bean Sprouts should be rinsed and drained. ** Water Chestnuts should be rinsed, drained and sliced. *** Hamburger buns should be split and toasted. ~--------------------------------------------------------------------- ~-- Cook and stir the meat and onion in a large skillet until the onion is tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture. Add the bean sprouts and water chestnuts. Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes. Serve on the toasted buns and pass the soy sauce. NOTE: For Chow Mien omit the buns. Serve the chow mien mixture over hot cooked rice or chow mien noodles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hamburger Pasties Categories: Cheese, Ground beef, Main dish, Meats, Vegetable Yield: 8 servings 1 lb Ground Beef 8 oz Canned Vegetables; 1 cn, * 1/4 c Catsup 1/4 t Pepper 11 oz Pie Crust Mix Or Sticks; 1Pk 1/4 c Onion; Chopped, 1 sm. 1 c Cheese; Shredded, (4 oz), ** 1/2 t Garlic Salt 1 T Mustard; Prepared * Vegetables should be drained. You can use either peas or diced ** Use either American or Cheddar cheese. ~--------------------------------------------------------------------- ~-- Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Basic Meatballs Categories: Ground beef, Main dish, Meatballs, Meats Yield: 6 servings 1 lb Ground Beef 1/4 c Onion; Chopped, 1 Sm. 1/4 c Milk 1/8 t Pepper 1 ea Egg; Large 1/3 c Bread Crumbs; Dry 3/4 t Salt 1 t Worcestershire Sauce Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Saucy Meatballs Categories: Ground beef, Main dish, Meatballs, Meats Yield: 4 servings 1 x Recipe Of Basic Meatballs 1/3 c Milk 1/2 c Dairy Sour Cream 10 3/4 oz Cream Of Chicken Soup; 1cn,* 1/8 t Nutmeg MMMMM--------------------------GARNISH------------------------------- 1 x Parsley; Snipped * Use the condensed soup without diluting it. ~--------------------------------------------------------------------- ~-- Prepare the Basic Meatball recipe (See recipe 12). Combine the cooked meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally. Reduce the heat; cover and simmer for 15 minutes. Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with the parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet And Sour Meatballs Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable Yield: 4 servings 1 x Recipe Basic Meatballs 1/2 c Brown Sugar; Packed 1 T Soy Sauce 1/2 c Green Bell Pepper; * 1 T Cornstarch 13 1/2 oz Pineapple Tidbits; 1 Cn 1/3 c Vinegar * Coarsely chop the Green Bell Pepper after seeding it. ~--------------------------------------------------------------------- ~-- Prepare the Basic Meatball recipe (Recipe 12) and set aside. Mix the cornstarch and sugar in a large skillet. Stir in the pineapple (with the syrup), soy sauce, and vinegar. Cook, stirring constantly, until the mixture thickens and boils. Add the cooked meatballs; cover and simmer for 10 minutes, stirring occasionally. Stir in the green pepper; cover and simmer until the pepper is crisp-tender, about 5 minutes. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pepper Beef Balls Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable Yield: 4 servings 1 x Recipe Of Basic Meatballs; * 1 ea Onion; Sliced, Md 1 1/2 t Instant Beef Bouillon 1/2 t Ginger; Ground 2 ea Green Peppers; Md, ** 2 T Water 1 T Margarine Or Butter 1 1/2 c Water 1/2 t Garlic Salt 3 T Soy Sauce 2 T Cornstarch 1 ea Tomato; Lg, *** * See Recipe 12 ** Seed the Medium Green Peppers and cut into strips. *** Cut the tomato into 8 wedges. ~--------------------------------------------------------------------- ~-- Prepare the basic meatballs recipe and set aside. Melt the margarine in a large skillet. Add the onion and cook and stir until tender. Add the cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10 minutes, stirring occasionally. Add the green pepper. Mix the cornstarch with the 2 Tbls of water and add to the sauce mixture. Cook, stirring carefully, until mixture thickens and boils. Cover and simmer until the pepper is crisp tender, about 3 minutes. Add the tomato, cover, and heat for about 2 to 3 minutes longer. NOTE: Hot cooked rice makes an ideal accompaniment for this zesty dish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Harvest-Time Meatballs Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable Yield: 4 servings 1 x Recipe Basic Meatballs; * 1/8 t Instant Minced Garlic; ** 1/2 lb Fresh Mushrooms; *** 1/2 t Salt 2 ea Tomatoes; ***** 2 T Margarine Or Butter 1/2 t Thyme Leaves 3 ea Zucchini; Md, **** 1/3 c Parmesan Cheese; Grated * See Recipe 12. ** You can substitute 1 fresh clove of garlic, minced, or 1/8 t of *** Wash and trim the mushrooms and then slice them. **** Thinly slice the zucchini. There should be about 4 cups of the ***** Cut each tomato into 8 wedges. ~--------------------------------------------------------------------- ~-- Prepare the basic meatballs and set aside. Melt the margarine in a large skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally. Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle with the salt and cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hungarian Meatballs Categories: Ground beef, Main dish, Meatballs, Meats Yield: 4 servings 1 x Recipe of Basic Meatballs; * 2 ea Onions; Md., Thinly Sliced 3/4 c Red Wine; Dry, ** 2 t Paprika 1/2 t Salt 2 T Flour; Unbleached 1 T Vegetable Oil 3/4 c Water 1 t Caraway Seed 1/2 t Marjoram Leaves 1/4 c Water * See Recipe 12. ** You can substitute a mixture of 3/4 cup of water, 1 tsp of instant ~--------------------------------------------------------------------- ~-- Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender. Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water and the flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute. NOTE: Serve with either boiled potatoes or noodles for a great main dish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Meatball Stew Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable Yield: 4 servings 1 ea Recipe Of Basic Meatballs; * 2 ea Celery Stalks; *** 16 oz Stewed Tomatoes; 1 Cn 1 t Instant Beef Bouillon 1 ea Bay Leaf 4 ea Carrots; Md, ** 3 ea Potatoes; Md, **** 1 t Salt 1/8 t Pepper 3/4 c Water * See Recipe 12. ** Carrots should be scraped and cut into 1-inch pieces. *** Celery should be cut into 1-inch pieces with strings removed. **** Potatoes should be pared and cut into 1-inch dice. ~--------------------------------------------------------------------- ~-- Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess fat. Add the remaining ingredients and heat to boiling. Reduce the heat, cover and simmer, stirring occasionally, until the vegetables are tender, about 40 minutes. Remove the bay leaf and serve. NOTE: You can substitute 1 24-oz package of frozen stew vegetables for stew for the carrots, celery and potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Meatball Stew With Dumplings Categories: Ground beef, Main dish, Meats, Meatballs, Vegetable Yield: 4 servings 1 x Recipe Of Basic Meatballs; * 1/4 c Dairy Sour Cream 15 oz Potatoes;Drained&Sliced, 1Cn 10 1/2 oz Cream of Celery Soup; ** 16 oz Vegetables; *** 1 x Egg Or Parsley Dumplings MMMMM-----------------------EGG DUMPLINGS---------------------------- 2 c Biscuit Baking Mix; Bisquick 2 T Milk 2 ea Eggs; Lg. MMMMM---------------------PARSLEY DUMPLINGS-------------------------- 2 c Biscuit Baking Mix; Bisquick 2/3 c Milk 2 T Parsley Flakes * See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of peas, cut green beans, or sliced carrots. ~--------------------------------------------------------------------- ~-- Prepare the basic meatball recipe -- except cook them in a Dutch oven. Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally. Prepare the dumplings. Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms. PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Porcupines Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable Yield: 4 servings 1 lb Ground Beef 1/2 c Water 1 t Salt 1/8 t Garlic Powder 15 oz Tomato Sauce; 1 Cn. 2 t Worcestershire Sauce 1/2 c Rice; Regular, Uncooked 1/4 c Onion; Chopped, 1 Sm. 1/2 t Celery Salt 1/8 t Pepper 1 c Water Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings. Shape the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A SKILLET: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes. TO COOK IN THE OVEN: Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wine Marinated Kabobs Categories: Ground beef, Main dish, Meatballs, Meats Yield: 4 servings 1 lb Ground Beef 1/4 c Salad Oil 1 t Marjoram Leaves 1/8 t Instant Minced Garlic 2 T Catsup 1/2 lb Fresh Large Mushrooms; * 1/2 c Burgundy Or Other Red Wine 1/2 t Salt 1 t Worstershire Sauce * Mushrooms should be washed and trimmed. ~--------------------------------------------------------------------- ~-- Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet-Sour Kabobs Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable Yield: 6 servings 1 1/2 lb Ground Beef 14 1/2 oz Pineapple; Sliced, 1 Cn 2 T Vinegar 2 T Cornstarch 1 ea Green Pepper; Sm., ** 1 T Soy Sauce 2 T Brown Sugar 2 T Soy Sauce 4 ea Green Onions; * 12 ea Cherry Tomatoes * Cut the green onions into 2-inch pieces. ** Cut the green pepper into 1-inch pieces after seeding. ~--------------------------------------------------------------------- ~-- Drain the pineapple slices and reserve the syrup for later use in the recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least 3 hours. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce from the heat and set aside. Cut the pineapple slices into quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables. Brush the kabobs with part of the sauce. Set the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the sauce and gently push with a fork to turn. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hamburger Stroganoff Categories: Hamburger, Main dish, Meats, Vegetables Yield: 4 servings 1 lb Lean Ground Beef 1 ea Clove Garlic; Minced 3/4 t Salt 4 oz Mushroom Stem/Pieces;Drained 1 c Dairy Sour Cream 3 tb Unbleached Flour 1/2 c Onion; Chopped, 1 md 1 t Beef Bouillon; Instant 1/4 t Pepper 1 c Water 2 c Noodles Or Rice; Cooked, Hot Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just hot. Serve over the noodles or rice, if desired, and garnish with chopped parsley, if you wish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Skillet Goulash Categories: Hamburger, Main dish, Meats, Stews, Vegetable Yield: 4 servings 1 lb Lean Ground Beef 16 oz Tomatoes; 1 Cn 1/2 c Water 1/4 t Pepper 1/8 t Marjoram Leaves 1/2 c Onion; Chopped, 1 Md 1/2 c Celery; Chopped 1 1/2 t Salt 1/8 t Basil Leaves 1 1/2 c Fine Noodles; Uncooked, 3 Oz Cook and stir the meat and the onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the tomatoes (with the liquid) and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 20 minutes. A small amount of water can be added if necessary. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: All-American Hot Dish Categories: Hamburger, Main dish, Meats, Vegetables, Cheese Yield: 6 servings 1 lb Lean Ground Beef 8 oz Whole Kernel Corn, 1 Cn 1/4 c Ripe Olives; Pitted, Halved 2 c Water 1/2 t Salt 1 c Cheddar Cheese; Shredded 1/2 c Onion; Chopped, 1 Md 8 oz Tomato Sauce; 1 Cn 4 oz Noodles; Uncooked, Abt 2 C 1 t Oregano Leaves 1/4 t Pepper Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creamy Beef-Noodle Combo Categories: Hamburger, Main dish, Meats, Soups, Vegetable Yield: 5 servings 1 lb Lean Ground Beef 4 oz Mushroom Stem/Pieces; 1 cn 1 c Celery; Sliced, 2 Stalks 1/4 c Pimento; Sliced 1 t Salt 1 tb Worcestershire Sauce 1/2 c Onion; Chopped, 1 Md 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1/2 c Green Bell Pepper; Chopped 1 c Milk 4 oz Noodles; Uncooked, Abt 2 C Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Double Cheese Hamburger Casserole Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 5 servings 4 oz Noodles; Uncooked, Abt 2 C 1/3 c Onion; Chopped 8 oz Tomato Sauce; 1 Cn 3 oz Cream Cheese; Softened, 1 Pk 1/4 c Dairy Sour Cream 1 lb Lean Ground Beef 1/4 c Celery Chopped 1 t Salt 1/2 c Cottage Cheese; Creamed 1 ea Tomato; Md., Optional Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Manicotti Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings MMMMM------------------------MEAT FILLING----------------------------- 1 lb Lean Ground Beef 3 ea Slices Bread; Torn Up Small 1 ea Egg; Lg 1 t Salt 1/4 c Onion; Chopped, 1 Sm 1 1/2 c Mozzarella Cheese; Shredded 1/2 c Milk 1/4 t Pepper MMMMM---------------------------PASTA-------------------------------- 8 oz Manicotti Shells; 1 Pk MMMMM------------------------TOMATO SAUCE----------------------------- 4 oz Mushroom Stems & Pieces;1 Cn 12 oz Tomato Paste; 1 Cn 1 ea Clove Garlic; Minced 1/2 t Sugar 1/8 t Pepper 1 tb Parsley; Snipped 15 oz Tomato Sauce; 1 Cn 1/4 c Onion; Chopped, 1 Sm 4 c Water 1/2 t Salt 1/3 c Parmesan Cheese; Grated 1 tb Italian Seasoning Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown. Drain off excess fat. Remove from the heat and stir in the remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells, packing the filling into both ends. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees F. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the sauce over the filled shells. Cover the pan with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the cheese and cool 5 to 10 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Fiesta Casserole Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings 1 lb Lean Ground Beef 4 oz Cheddar Cheese; Shredded,1 C 2/3 c Mayonnaise Or Salad Dressing 1/2 c Water 3/4 c Green Bell Pepper; Chopped 2 tb Onion; Finely Chopped 1 x Salt & Pepper; To Taste 1 c Dairy Sour Cream 2 c Bisquick Baking Mix 1 x Tomatoes; Thinly Sliced, * 1 x Paprika; Optional * Use 2 or 3 ripe tomatoes or to taste. ~--------------------------------------------------------------------- ~-- Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Company Beef Oriental Categories: Fruits, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings 1 1/2 lb Lean Ground Beef 1 ea Clove Garlic; Minced 1 t Beef Bouillon; Instant 6 oz Frozen Chinese Pea Pods, 1Pk 5 oz Bamboo Shoots; Drained, 1 Cn 2 tb Cornstarch 1 ea Onion; Sliced, Md 1/4 c Soy Sauce 3/4 c Water 5 oz Water Chestnuts; * 11 oz Mandarin Orange Segments; ** 1 tb Molasses * Use 1 5-oz can of water chestnuts that have been drained and sliced. ** Drain the can of Orange Segments, but reserve the syrup for the ~--------------------------------------------------------------------- ~-- Cook and stir the meat, onion and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture. Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Stir in the orange segments, recover and heat for about 2 minutes. Serve over cooked rice with additional soy sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Safari Supper Categories: Fruits, Hamburger, Main dish, Meats, Vegetable Yield: 8 servings 1 1/2 lb Lean Ground Beef 1 c Regular Rice; Uncooked 2 t Chicken Bouillon; Instant 1/2 t Salt 1/4 t Cinnamon 3 tb Peanut Butter; Chunky 1 ea Onion; Sliced, Md 2 1/2 c Water 1 t Curry Powder 1/4 t Ginger 1/2 c Raisins 1 tb Honey Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hearty Beef Supper Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 7 servings 2 lb Lean Ground Beef 1 c Cracked Wheat; Uncooked 2 c Water 1 1/2 t Salt 1/4 t Minced Garlic; Instant 1/2 c Parmesan Cheese; Grated 1 c Onion; Chopped, 1 Lg 2 c Tomato; Fresh, Chopped, 2 Md 2 t Beef Bouillon; Instant 1/2 t Oregano Leaves 1/4 t Pepper 3 tb Parsley; Snipped Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients except the grated Parmesan Cheese. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the wheat is tender, about 30 minutes. (A small amount of water can be added if necessary.) Stir in the cheese and garnish with additional snipped parsley and/or Parmesan Cheese. NOTE: The nutlike texture of cracked wheat reminds one of brown rice, in fact, it is cooked and used in the same way. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spanish Rice With Beef Categories: Hamburger, Main dish, Meats, Vegetables Yield: 6 servings 1 lb Lean Ground Beef 1 c Rice; Regular, Uncooked 16 oz Stewed Tomatoes; 1 Cn 2 c Water 1/2 t Oregano Leaves 1/8 t Pepper 1/2 c Onion; Chopped, 1 Md 2/3 c Green Bell Pepper; Chopped 5 ea Bacon Slices; Crisp,Crumbled 1 t Chili Powder 1 1/4 t Salt Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: South Seas Combo Categories: Fruits, Hamburger, Main dish, Meats, Vegetable Yield: 8 servings 2 lb Lean Ground Beef 1 c Celery; Sliced 1 x Curry Powder; To Taste,2-3ts 1 c Water 2 ea Bananas; Peeled And Sliced 2 tb Unbleached Flour 1/2 c Onion; Chopped, 1 Md 2 1/2 c Apple;Pared,Coarsely Chopped 2 t Beef Bouillon; Instant 4 oz Mushroom Stems & Pieces; * 4 c Rice; Hot, Cooked 2 tb Sherry; Optional * Use 1 4-oz can of mushroom stems and pieces that has been drained. ~--------------------------------------------------------------------- ~-- Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally. Stir in the remaining ingredients except the bananas and rice and heat to boiling. Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally. Stir in the bananas then recover and cook over low heat for 5 minutes. Serve over the rice. If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it. NOTE: You can substitute 1 13 1/2 oz can of pineapple chunks, that has been drained, for the sliced bananas. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Curry Delight Categories: Fruits, Hamburger, Main dish, Meats, Vegetable Yield: 7 servings 2 lb Lean Ground Beef 16 oz Tomatoes; 1 Cn 1 x Curry Powder; 1 to 1 1/2 Tb 1 1/2 t Salt 2 1/2 c Water 1 c Onion; Chopped, 1 Lg 1 1/4 c Apple; Cored, Chopped 2 t Beef Bouillon; Instant 1 c Rice; Regular, Uncooked MMMMM--------------------------GARNISH------------------------------- 1 x Peanuts; Chopped 2 tb Raisins 2 tb Coconut; Optional 1 tb Chutney; Chopped Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Souper Baked Sandwich Categories: Breads, Cheese, Hamburger, Main dish, Meat Yield: 6 servings 1 1/2 lb Lean Ground Beef 1/2 t Salt 4 c Herb Stuffing Cubes; Not Mix 2 ea Eggs; Lg 1 t Mustard; Dry 1/4 c Onion; Chopped, 1 Sm 1/2 c Celery; Chopped 1 1/2 c Milk 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 c Cheddar Cheese; Shredded,4oz Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexicali Spoon Bread Casserole Categories: Breads, Cheese, Hamburger, Main dish, Vegetable Yield: 8 servings MMMMM------------------------MEAT MIXTURE----------------------------- 1 1/2 lb Lean Ground Beef 1/4 c Green Bell Pepper; Chopped 15 oz Tomato Sauce; 1 Cn 1 1/2 t Salt 1/8 t Pepper 1 c Onion; Chopped, 1 Lg 1 ea Clove Garlic; Minced 12 oz Whole Kernel Corn; 1 Cn 1 x Chili Powder; To Taste 1/2 c Ripe Olives; Sliced MMMMM----------------------CORNMEAL TOPPING--------------------------- 1 1/2 c Milk 1/2 t Salt 2 ea Eggs; Lg, Beaten 1/2 c Yellow Cornmeal 3/4 c Cheddar Cheese; Shredded Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Saucy Bean 'N Beef Pie Categories: Hamburger, Main dish, Meats, Pies, Vegetable Yield: 4 servings 1 lb Lean Ground Beef 1/4 c Bread Crumbs; Dry 1 ea Egg; Lg 1/4 t Salt 1 ds Pepper 3 1/2 oz French Fried Onions; 1 Cn 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1/4 t Thyme Leaves 16 oz French Cut Green Beans; 1 Cn Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inc pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheeseburger Pie Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings MMMMM---------------------------CRUST-------------------------------- 1 c Bisquick Baking Mix 1/4 c Milk Or Light Cream MMMMM------------------------MEAT FILLING----------------------------- 1 lb Lean Ground Beef 1/2 t Salt 1/2 c Onion; Chopped, 1 md 1/4 t Pepper MMMMM--------------------------TOPPING------------------------------- 2 ea Tomatoes; Sliced, Md 1 c Cheddar Cheese; Shredded,4oz 1 tb Worcestershire Sauce 2 ea Eggs; Lg 2 tb Bisquick Baking Mix Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix and the milk until a soft dough forms. Gently smooth the dough into a ball on a floured cloth-covered surface after kneading the ball 5 times to mix. Roll out the dough until it is 2 inches larger than an inverted 9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn the meat filling into the pastry lined pie pan. Arrange the tomato slices on the meat mixture. Beat the eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover the top completely. Bake for about 30 minutes. Cut into wedges and serve with chili sauce, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peppy Pizza Pie Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings 1 lb Lean Ground Beef 1/3 c Bread Crumbs; Dry 1/2 t Oregano Leaves 8 oz Tomato Sauce; 1 Cn 1/4 c Ripe Olives; Pitted, Sliced 2 oz Pepperoni; Chopped,1/3 C Abt 1 ea Egg; Lg 1/4 t Salt 8 oz Mushroom Stems & Pieces; * 1 c Mozzarella Cheese; Shredded * Use 1 8-oz can of Mushroom Stems and Pieces that has been drained. ~--------------------------------------------------------------------- ~-- Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Potluck Surprise Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings 1 1/2 c Elbow Macaroni; Uncooked 1/2 c Onion; Chopped, 1 Md 1 t Italian Seasoning 1 ea Eggplant; Sm, * 1/4 c Pimento; Chopped, ** 1 1/2 lb Lean Ground Beef 1 1/2 t Salt 1/4 t Pepper 1 c Dairy Sour Cream 2 c Cheddar Cheese; Shredded,8oz * Peel and cut the eggplant into 1/2-inch cubes. There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the ~--------------------------------------------------------------------- ~-- Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hungry Boy's Casserole Categories: Hamburger, Main dish, Meats, Vegetables Yield: 6 servings 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 16 oz Garbanzo Or Lima Beans, 1 Cn 1/2 c Green Bell Pepper; Chopped 6 oz Tomato Paste; 1 Cn 1 c Celery; Chopped, 2 Stalks 1 ea Clove Garlic; Minced 16 oz Pork And Beans; 1 Cn 1 t Salt Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown. Drain off the the excess fat. Stir in the undrained garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hamburger Pizza Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 8 servings MMMMM---------------------------CRUST-------------------------------- 2 1/2 c Bisquick Baking Mix 2/3 c Water; Hot 1 ea Active Dry Yeast; Package MMMMM------------------------MEAT MIXTURE----------------------------- 1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn 1/4 t Pepper 1/2 c Onion; Chopped, 1 Md 2 t Oregano Leaves MMMMM--------------------------TOPPING------------------------------- 1/2 c Green Pepper; Chopped, Opt. 1 c Parmesan Cheese; Grated 2 c Mozzarella Cheese; Shredded Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Pizza Sandwich Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings 1 lb Lean Ground Beef 15 oz Pizza Sauce; 1 Cn 2 c Biscuit Baking Mix 2/3 c Milk 2 oz Mushrooms;Sliced,Drained,1Cn 15 oz Tomato Sauce; 1 Cn, OR 1 t Oregano Leaves 1 ea Egg; Lg 8 oz Cheese; * 1/4 c Parmesan Cheese; Grated * Use 1 8-oz package of sliced process American Or mozzarella cheese. ~--------------------------------------------------------------------- ~-- Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Minnesota Minestrone Categories: Cheese, Hamburger, Main dish, Soups, Vegetable Yield: 10 servings 2 lb Lean Ground Beef 1 ea Clove Garlic, Minced 15 oz Kidney Beans; 1 Cn 1 c Celery; Sliced, 2 Stalks 2 c Zucchini; Sliced, 2 Sm 1 c Spaghetti; Broken, Uncooked 1/2 c Red Wine Or Water 1 1/2 t Salt 1 c Onion; Chopped, 1 Lg 28 oz Tomatoes; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 2 c Cabbage; Shredded,Abt 1/2 Hd 1 c Elbow Macaroni; Uncooked, OR 2 c Water 2 t Beef Bouillon; Instant 1 1/2 t Italian Seasoning MMMMM--------------------------GARNISH------------------------------- 1 x Parmesan Cheese; Grated Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef And Lentil Stew Categories: Hamburger, Main dish, Meats, Soups, Vegetable Yield: 6 servings 1 lb Lean Ground Beef 1 ea Clove Garlic; Minced 16 oz Stewed Tomatoes; 1 Cn 1 ea Carrot; Lg, Sliced 3 c Water 1 ea Bay Leaf 1 t Beef Bouillon; Instant 2 tb Parsley; Snipped 1/2 c Onion; Chopped, 1 Md 4 oz Mushroom Stems & Pieces;1 Cn 1 ea Celery Stalk; Sliced 1 c Lentils; Uncooked 1/4 c Red Wine; Optional 1 t Salt 1/4 t Pepper Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Basic Meat Loaf Categories: Hamburger, Main dish, Meat loaf, Meats Yield: 6 servings 1 1/2 lb Lean Ground Beef 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 1/2 t Mustard, Dry 1/4 t Sage 1/2 c Sauce ** 3 ea Bread Slices; * 1 c Milk 1 t Salt 1/4 t Pepper 1/8 t Garlic Powder 1 tb Worcestershire Sauce * You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat ** You can use catsup, chili sauce or barbecue sauce as a topping in ~--------------------------------------------------------------------- ~-- Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter. NOTE: For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese-Potato Meat Loaf Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat Yield: 6 servings 1 x Basic Meat Loaf; Recipe # 8 1 x Potatoes; Instant Mashed 1/4 c Blue Cheese; Crumbled 1 x Bacon; Crisp & Crumbled * Use the measurements for 4 servings and prepare as the recipe ~--------------------------------------------------------------------- ~-- Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches. Omit the catsup and bake as directed. Drain off the excess fat. Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf. Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Meat And Potato Squares Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat Yield: 6 servings 1 x Basic Meat Loaf; Recipe # 8 1/2 c Cheddar Cheese; Shredded 1 x Mashed Potatoes; Instant, * * Prepare enough instant mashed potatoes to serve 4 as per package ~--------------------------------------------------------------------- ~-- Prepare the basic Meat Loaf -- except spread the mixture into an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot potatoes evenly over the meat in the pan and sprinkle with the shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes. Serve hot on a slightly heated platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Roast Meat Loaf Categories: Hamburger, Main dish, Meat loaf, Meats Yield: 8 servings 2 lb Lean Ground Beef 1 ea Egg; Lg 1/2 c Milk 1/2 t Savory Or Thyme 1/2 c Catsup Or Chili Sauce 2 tb Brown Sugar; Packed 1/2 c Onion; Chopped, 1 Md 1/2 c Oats; Quick-Cooking 1 1/2 t Salt 1/4 t Pepper 1 tb Parsley; Snipped Heat the oven to 350 degrees F. Mix all the ingredients except the catsup and brown sugar together. Press the mixture firmly in an ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches. Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to 1 1/4 hours. Remove the meat loaf to a plate and let stand for 10 minutes. Then slice and serve on a heated platter. NOTE: If you don't have a pan this size, just form the mixture into a loaf in the large baking pan. VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold against the bottom of the larger pan. Brush with the catsup mixture. Bake for about 50 minutes. If you desire, the hole in the ring can be filled with hot potato salad or creamed peas. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Onion Meat Loaf Categories: Hamburger, Main dish, Meat loaf, Meats Yield: 8 servings 2 lb Lean Ground Beef 2/3 c Milk 3 tb Brown Sugar 1 tb Mustard; Prepared 1 1/2 oz Onion Soup Mix; 1 pk 1 ea Egg; Lg 3 tb Catsup Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch baking pan. Mix the remaining ingredients together and spoon onto the loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a plate and let stand for 10 minutes before slicing. Serve on a heated platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Savory Stuffed Meat Loaf Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetable Yield: 6 servings 1 1/2 lb Lean Ground Beef 1/2 c Milk 1/4 c Bread Crumbs; Dry 1/2 t Mustard; Dry 1/8 t Garlic Powder 2 ea Slices Bacon; Cut Up 1 ea Egg; Lg 1 t Salt 1/4 t Pepper MMMMM---------------------MEAT LOAF STUFFING-------------------------- 1/2 c Butter Or Margarine 1/2 c Celery/Leaves; Chopped 1/4 t Salt 1/8 t Thyme 1 tb Worcestershire Sauce 1/4 c Onion; Chopped, 1 Sm 2 c Bread Crumbs; Fresh 1/4 t Sage 2 tb Parsley; Snipped 1 ds Pepper Heat the oven to 350 degrees F. Mix all of the ingredients except the stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within 3/4 inch of the top. Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely. Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. MEAT LOAF STUFFING: Melt the butter in a large skillet. Add the onion and the celery and cook an stir until the onion is tender. Remove from the heat and stir in the remaining ingredients. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zucchini-Layered Meat Loaf Categories: Cheese, Hamburger, Main dish, Meat loaf, Vegetable Yield: 6 servings 1 x Recipe Basic Meat Loaf; * 1/2 c Zucchini; Thinly Sliced 1/2 c Swiss Cheese; Shredded 2 tb Pimento; Chopped * See Recipe # 8, this file, for the recipe. ~--------------------------------------------------------------------- ~-- Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spooned-Up Meat Loaf Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat Yield: 6 servings 2 lb Lean Ground Beef 1/2 c Oats; Quick Cooking 1/2 c Dairy Sour Cream 1/4 c Parmesan Cheese; Grated 1 1/2 oz Onion Soup Mix; 1 pk 1/2 c Water 2 ea Eggs; Lg, Beaten Cook and stir the meat in a large skillet until the meat is brown. Drain off the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about 5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the mixture evenly in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Saucy Mini-Loaves Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetable Yield: 4 servings 1 lb Lean Ground Beef 10 3/4 oz Cream Of Mushroom Soup; 1 cn 1 ea Egg; Lg 3/4 t Salt 1/8 t Pepper 1/3 c Tomato; Chopped 3 tb Milk 1/2 c Cracker Crumbs 1/4 c Milk 1/4 c Onion; Chopped, 1 Sm 1/8 t Nutmeg 1/2 c Cucumber; Chopped, Unpared 1/2 c Dairy Sour Cream Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1.2 cup of the soup 1/4 cup of the milk, the egg, onion, and seasonings together. Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime, in a small saucepan, heat the remaining soup the cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling, stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Meat Loaf Tropicale Categories: Fruits, Hamburger, Main dish, Meat loaf, Vegetable Yield: 6 servings 1 1/2 lb Lean Ground Beef 1 c Bananas; Ripe, Mashed, 2 Lg 1/2 c Green Bell Pepper; Chopped 1 t Mustard; Prepared 1/8 t Allspice 2 tb Onion; Chopped 1 ea Egg; Lg 1/2 c Oats; Quick Cooking 1 t Salt 1/4 t Nutmeg 2 ea Slices Bacon 3 tb Orange Marmalade Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bacon-Wrapped Little Loaves Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat Yield: 6 servings 1 1/2 lb Lean Ground Beef 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 1/4 c Green Bell Pepper; Chopped 1/2 t Beef Bouillon; Instant 6 ea ThinSlicesofBacon,Cut In 1/2 1 c Cheddar Cheese;Shredded,4 Oz 1/4 c Bread Crumbs; Dry 1/4 c Lemon Juice 1/2 c Water 1 t Salt Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Surprise Meat Loaf Squares Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetable Yield: 6 servings 1 1/2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1/2 c Milk 1 1/2 t Salt 16 oz Tomatoes; Stewed, 1 Cn 3/4 t Salt 2 c Eggplant;Pared,FinelyChopped 1 ea Egg; Lg 1/4 c Oats; Quick Cooking 1/2 t Basil Leaves 1 ea Clove Garlic; Minced 1 tb Cornstarch Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk, oats,1 1/2 ts salt and the basil together. Spread the mixture into an ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45 to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic, cornstarch and 3/4 ts salt in a small saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cut the meat loaf into squares and top with the tomato sauce when you serve it. NOTE: Any type of summer squash can be substituted for the eggplant in this recipe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Acadian Peppered Shrimp Categories: Cajun, Main dish, Fish Yield: 4 servings 1 lb Butter 2 t Fresh basil, chopped 2 t Fresh oregano, chopped 1 ea Bay leaf, crumbled 1 x Salt 1/2 c Lemon juice 2 t Cayenne pepper 5 ea Garlic cloves, minced 1/2 c Black pepper, finely ground 4 lb Large raw shrimp in shells The shrimp should be of a size to number 30-35 per pound. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stir- ring and turning to coat well with the seasoned Butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Stuffed Peppers Categories: Vegetarian, Main dish Yield: 4 servings 1/2 c Long-grain brown rice 4 x Large sweet peppers, * 1 x Medium onion, chopped 1/2 c Sunflower seeds 2 ea Eggs, slightly beaten 1/4 c 4 oz. chopped green chiles 1/2 c Shred. sharp cheddar cheese 1 x Salt 3 T Butter or margarine 1/2 c Finely diced celery 1/4 c Minced parsley 1/4 t Dried oregano leaves,crumble 1 x Black pepper * Red or green peppers. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers). From: My Great Recipes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Zucchine Boats Categories: Vegetables, Main dish Yield: 8 servings 4 x Zucchini, medium 1 x Onion, yellow, chopped 1 ea Egg, beaten 1/2 lb Ground beef, lean 2 c Spaghetti sauce,canned * 2 T Parsley, fresh, chopped 1 c Rice,long grain cooked 1 x Garlic clove, chopped 2 T Olive oil 1/2 c Bread crumbs 3 T Dill, fresh, chopped 2 T Parmesan cheese, grated * store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bamberger Krautbraten (Bramberger Meat & Cabbage C Categories: German, Meats, Main dish Yield: 4 servings 1 lb Cabbage; head, small 2 ea Onions; medium, chopped 1 lb Ground beef; lean 1/2 t Salt 1/2 c White wine; dry 3 ea Bacon; strips, thick sliced 1 T Vegetable oil 1/2 lb Pork; lean, cubed 1 t Caraway seed 1/2 t Pepper 1 t Vegetable oil Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barbequed Shrimp and Chicken Categories: Poultry, Main dish, Barbecue Yield: 2 servings 1 t Minced garlic 1/2 t Ground cumin 1/2 lb Medium shrimp 1/2 t Onion powder 1/4 c Melted butter 1 lb Boneless chicken breast eel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion owder, Cumin and melted Butter. Marinate shrimp and chicken while reparing grill. String shrimp and chicken onto separate skewers. ook about 5 inches above hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn once or twice while cooking and baste ften with remaining marinade. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bean Vegetable Medley Categories: Vegetarian, Main dish, Vegetables Yield: 4 servings 3 T Vegetable oil 2 x Stalks celery, sliced 2 x Med. tomatoes, diced 1 pk Frozen baby lima beans,10 oz 2/3 c Chopped parsley 1 t Dried basil leaves 3 c Boiling water 1 x Large onion, diced 1 x Med. green pepper, * 2 c Red kidney beans, drained ** 1 c Quick cooking barley 1 1/2 t Salt 1/4 t Ground black pepper 2 T Grated cheddar cheese Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature. * Green pepper cut into strips. ** 15-1/2 oz. cans each. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter. From: My Great Recipes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef and Cheese Pie Categories: Pies, Main dish Yield: 6 servings 1 1/4 lb Ground beef 1/4 ea Chopped green bell pepper 1 c 8 oz. cut green beans 1 c 8 oz. can crescent rolls 2 c Shredded cheddar cheese 1/3 T Cinnamon 1 c 8oz tomato sauce & mushrooms 1/4 t Garlic salt 1 ea Egg,slightly beaten Preheat oven to 375 degrees.Fry ground beef,onion and green bell pepper in a large frying pan.Drain fat.Stir in tomato sauce, beans,and seasoning.Simmer while preparing crust.Separate crescent rolls into 8 triangles.Place in an ungreased 9" pie pan.Press bottom and sides to form a crust.Combine egg and 1 cup cheese. Spread over crust,evenly.Spoon hot meat mixture into crust. Sprinkle with remaining cheese.Bake for 20 to 25 minutes.Serves 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef Bourguignonne II Categories: Beef, Main dish, Easy Yield: 4 servings 5 ea Medium onions sliced 2 t Shortening 1 t Salt 1/2 t Crushed thyme 1 1/2 T Flour 1 1/2 c Red burgundy 1/2 lb Fresh mushrooms 2 lb Stew meat 1/2 t Crushed marjoram 1/8 t Pepper 3/4 c Beef stock Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef Chow Mein Categories: Oriental, Main dish Yield: 4 servings 3/4 lb Round/rump steak 1 t Salt 8 ea Fresh mushrooms 6 oz Bamboo shoots (can) 1 ea Egg 2 T Cornstarch 2 c Dried egg noodles 1 T Soy sauce 1 T Sugar 1/2 lb Bean sprouts 3 ea Green onions (scallions) 2 c Beef stock 1 t Seseme oil 1 x Deep frying oil Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then ad the beef and marinate for at least one hour, longer for more flavor. Wash and slice the mushrooms, including stems. Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts. In a seperate bowl, mix the cornstarch and beef stock together. Drain the beef reserving the marinade. Heat the seseme oil and stir fry the beef for 4 to 5 minutes. Ad the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; ad the vegetables and simmer for 5 minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly. Deep fry as needed draining on absorbent paper. Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small thin omelet and slice into thin strips. Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef Tacos Categories: Mexican, Main dish Yield: 6 servings 1 lb Ground beef 1 x Salt to taste 1 pk Taco shells 1 ea Chopped onion 1 ea Clove garlic (optional) 1 c Green chili or taco sauce Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Broken Shrimp Jambalaya Categories: Southern, Cajun, Main dish Yield: 6 servings 1 1/2 lb Broken shrimp (cooked) 1 c Peanut oil 4 ea Onions; chopped 5 ea Cloves garlic 2 ea Bunches shallots 1 ea Bell pepper, chopped 2 t Paprika 1 x Red, black, white pepper 1 x Salt 1/4 lb Smoked sausage 3 c Rice 5 c Water Heat Oil, add Onions, Garlic, shallots, bell Pepper, smoked sausage, Paprika, Salt, and Peppers and saute well. Add shrimp pieces, rice and Water. Bring to bOil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Burgundy Style Beef Categories: Beef, Marinade, Main dish Yield: 4 servings 2 lb Round steak 3 ea Onions 1/8 t Thyme 1 t Parsley 1 1/4 c Burgundy 3 ea Slices bacon 2/3 c Beef stock 1 x Salt and pepper to taste 2 ea Garlic cloves 1 ea Bay leaf 2 ea Strips lemon peel 4 T Oil 2 T Flour 6 oz Mushrooms Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Caldillo(New Mexican Green Chili Stew Categories: Mexican, Main dish, Soups Yield: 4 servings 2 lb Lean beef round or pork 3 ea Medium potatoes, diced 1 ea Large garlic clove, minced 6 ea Green chili peppers 2 T Oil 1/2 c Onion, sliced 2 t Salt 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Carne Adovada (Marinated Pork) Categories: Mexican, Main dish Yield: 6 servings 4 lb Pork(ribs, chops or other) 3 ea Garlic cloves, crushed 1 qt Blended red chili sauce 2 t Salt 2 t Whole leaf oregano Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chasing Chili Categories: Chili, Main dish Yield: 10 servings 1 lb Pork, ground lean 2 1/2 lb Chuck, ground 1 1/2 lb Onions; chopped 1 lb Green peppers, chopped 5 c Tomatoes,chopped 1/2 lb Pinto beans 1 1/2 T Oil 2 ea Garlic cloves 1/2 ea Arsley, chopped 1/2 ea Utter 1/3 ea Hili powder 2 ea Alt 1 1/2 ea Epper 1 1/2 ea Umin seeds 1 1/2 ea Sg 1 ea Water Soak Beans in Water to cover overnight. Drain, cover with cold Water and simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min longer. Saute Green Peppers in Oil until tender, add Onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion mixture and stir in Chili powder. Cook 10 min and add mixture to Beans. Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken and Mushroom Casserole Categories: Poultry, Main dish, Casserole Yield: 6 servings 4 lb Chicken 6 c White wine 2 x Garlic cloves 16 oz Bottle italian dressing 1 lb Fresh mushrooms 4 c Chicken gravy (10 1/2 oz) emove skin and bones from chicken and cut into bite sized pieces. ash and trim mushrooms and cut in half. In large casserole dish, ombine chicken, mushrooms, whole Garlic Cloves, Wine and dressing. over and marinate in refrigerator overnight. Remove chicken and ushrooms and measure 2 cups of marinade. Pour remaining marinade nto another container. Return chicken and mushrooms to casserole. ix 2 cups marinade with cans of gravy and pour over chicken. Bake at 25 degrees for 1 1/2 hours. Serve hot over rice, potatoes or bis- uits. ote 1: Remaining marinade can be frozen for later use as marinade or barbeque. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Enchilada Casserole Categories: Main dish Yield: 6 servings 3 T Butter or margarine, melted 1/2 c Chopped green bell pepper 1 1/2 c Cubed cooked chicken 1 c 4 oz green chilies,chopped 1 1/2 c Chicken broth 12 ea 6 inch corn tortillas 1 c Chopped onion 1 ea Clove garlic, minced 2 c 15 oz ranch style beans 2 t Flour 1 c Shredded monterey jack Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30 minutes or until heated through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken in Silky Almond Sauce Categories: Indian, Main dish, Chicken Yield: 8 servings 16 ea Pieces skinned chicken 2 T Vegetable oil 1/2 c Vegetable oil 5 ea Medium onions thin sliced 6 T Blanched slivered or 1 x Ground almonds 3 T Ground coriander 1 x Course salt 2 T Chopped fresh ginger 2 t Ground cardamom 2 t Ground red pepper 1 t Ground cumin 1/2 t Ground fennel 2 c Plain yogurt 1 c Water 1 x Fresh cilantro (garnish) Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Kiev Categories: Poultry, Main dish Yield: 4 servings 4 x Chicken breasts 2 T Water 1/2 c Flour 1/2 c Bread crumbs 2 x Eggs, beaten 2 T Parsley, snipped 2 T Chopped green onions 1/4 lb Butter emove bones and skin from chicken breasts and pound out to 1/8 inch hick. Cut Butter into quarters and lay one in center of ea ch chicken iece. Evenly divide Onions and Parsley between breasts. Roll ea ch p into a log and secure with a toothpick. Mix Eggs and Water. Roll a ch log in flour, then dip in Egg and cover with bread crumbs. Wrap n plastic wrap and refrigerate for at least 1 hour or overnight. eep fry until brown, then bake at 375 degrees for 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Parmesan Categories: Low-cal, Poultry, Main dish Yield: 6 servings 1/3 c Parmesan cheese, grated 3 x Chicken breast 1 T Margarine 1/2 c Milk, skim 1 T Pimiento, chopped 1/4 t Italian seasoning, crushed 1/4 c Green onion; sliced 1 T Flour, all-purpose 5 oz Spinach, frozen ** * chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained ~--------------------------------------------------------------------- ~---- PER SERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol., In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender. BETTER HOMES AND GARDENS MENU: CHICKEN PARMESAN 202 CAL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Saute with Oranges and Avocados Categories: Main dish, Chicken, Entertain Yield: 6 servings 6 ea Chicken breasts halves 1 x Boned and skinned 1 x All purpose flour 3 T Butter 2 T Safflower oil 3/4 c Orange juice 1/3 c Dry white wine 1/3 c Sliced mushrooms 2 T Minced parsley 1 t Finely grated orange peel 1 pn Rosemary 3 T Raspberry vinegar 2 ea Oranges peeled 1 x Sectioned & seeded 2 ea Avocados, peeled 1 x Pitted & sliced Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Tacos Categories: Mexican, Main dish, Poultry Yield: 6 servings 1/4 c Green onion; chopped 2 c Cooked chicken, shredded 8 oz Green chili salsa 1 pk Taco shells 1 x -----optional toppings------ 1 ea Chopped tomato 1 ea Guacamole 1 T Shortening 1 ea 8 oz can taco sauce or 1 ea Salt to taste 1 c Grated cheddar 1 ea Chopped lettuce 1 ea Sour cream Saute' the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken with Wine and Herbs Categories: Poultry, Main dish Yield: 4 servings 1 x Frying chicken 1/2 t Basil 1/2 t Garlic salt 1/4 t Pepper 1/2 t Oregano 1 c Dry white wine 1/2 t Salt Wash chicken and cut up. In small amount of Oil, brown chicken pieces on all sides. Pour off excess Oil. Add Wine and seasonings. over and simmer for 30 to 40 minutes or until chicken is tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chili Bean Soup Categories: Mexican, Main dish, Soups Yield: 5 servings 1 lb Pinto beans 1 t Garlic salt 1/4 t Thyme 10 1/2 oz Can beef broth 1 pk Chili seasoning mix 8 c Boiling water 1 t Onion salt 1/4 t Marjoram 16 oz Tomatoes, 1 cn 1 c Hot water Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHILI POBLANO PIE Categories: Mexican, Main dish, Spicy Yield: 6 servings 12 ea Poblano chilies, large fresh 1 x Chihuahua cheese, cubed 1 ea Garlic clove,large, halved 3/4 t Salt 1 1/2 c Whipping cream 1/2 lb Monterey jack or 1/4 x Onion, sm yel, coarse chop 6 ea Eggs 1 x Crema fresca:;----------- 3 T Sour cream Make the Crema Fresca ahead of time: mix Cream and Sour Cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the Chili Peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the Chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously Butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up Chili Peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with Chilies. Finely grate cheese with Onion and garlic in a processor using on/off pulses, about 30 seconds. Add Eggs and Salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the Chilies. Curl the edges of the Chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges with fOil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHILI WITH LAMB AND BLACK BEANS Categories: Spicy, Main dish Yield: 8 servings 1 3/4 c Black beans, sorted rinsed 2 qt Water, or more as needed 2 lb Lamb bones 4 ea Thyme sprigs 4 ea Parsley sprigs 1 ea Bay leaf 3 ea Garlic clove, crushed 6 T Olive oil 2 ea Onions, lg yel, chopped 1 1/2 lb Lamb shoulder, ground 2 T Chili powder 1 x Salt as needed 2 T Ginger, fresh minced 2 T Thyme, fresh minced or 2 t Thyme, dried crumbled 1 T Jalapeno, seeded, deveined 1 1/4 t Marjoram, dried, crumbled 3/4 t White pepper, fresh ground 3/4 t Black pepper, fresh ground 3/4 t Pepper, cayenne 3/4 t Allspice 2 lb Italian tomatoes, chopped 1 1/4 c Wine, light zinfandel FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan, bring Beans to a bOil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till Beans are tender but not mushy. Skim occasionally and add more Water if necessary to keep Beans submerged. 2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat. Add Onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes. Transfer Onion and garlic mixture to a plate, using a slotted spoon. Add remaining Oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. Return Onion mixture to pan; add Chili powder, Ginger, thyme, red Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes ( and half of their liquid, if canned). Bring to a bOil then reduce heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain Beans and reserve the cooking liquid. Discard the bones and garni. Add Beans and remaining Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep Chili moist (or soupy, as you like it). This Chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chinese Barbaque Pork (Char Siew) Categories: Oriental, Main dish Yield: 4 servings 1 x -----------sauce------------ 2 T Soy sauce 1 ea Fresh garlic finely chopped 1/2 t Salt & pepper 1 T Hoisin sauce 1 t Seseme oil 4 T Sugar 1 x ---lb pork roast boneless--- Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2 in. wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375 deg for 25 minutes. Turn meat over and bake for an additional 25 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Corn Chowder Categories: Soups, Easy, Main dish Yield: 4 servings 1 ea Medium potato diced 1 ea Chicken broth, 14 oz 2 c Milk 1 ea Egg slightly beaten 1 ea Onion, chopped 1 ea Can (16 oz) cream-style corn 2 T Butter 1 ea Can (8 oz) corn Saute onion in butter until golden brown. Add broth and potato and simmer until potato is tender. Add corn and milk, blend well. Season with salt and pepper. Bring to a boil. Remove from heat. Stir some of chowder into egg. Add mixture to sauce pan and blend well. Simmer until heated through. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crab Newberg Categories: Main dish, Microwave, Shellfish Yield: 4 servings 2 T Butter 1/2 t Salt 1 ds Cayenne pepper 1/2 c Milk 2 ea Egg yolks, beaten 2 T Flour 1/4 t Paprika 1 c Half and half 1/4 c Sherry 1 lb Crabmeat, picked Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points or patty shells, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crayfish Etouffee Categories: Main dish, Fish, Cajun Yield: 12 servings 3/4 lb Butter 2 c Chopped green pepper 4 t Salt 1 t Cayenne pepper 1/4 c Tomato paste 1 1/2 c Water 4 lb Crayfish tail meat 1 t Kitchen bouquet 6 c Chopped onion 5 ea Cloves of garlic 1 t Black pepper 1 t Sugar 3 T Cornstarch 1 1/2 c White wine 1 ea Scallion, chopped In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creamy Baked Chicken Breasts Categories: Main dish, Poultry Yield: 8 servings 4 ea Whole chicken breasts 1 c Cream of chicken soup, 10 oz 1 c Herb seasoned stuffing mix 1 x Garlic powder (opt.) 4 ea Swiss cheese slices, 4"x4" 1/4 c Dry white wine 1/4 c Melted butter 2 T Parmesan cheese (opt.) Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Curried Lamb Categories: Indian, Ethnic, Main dish Yield: 6 servings 1/3 c Dried onion 3 T Vegetable oil 1 1/2 t Ground cumin 1 t Ground ginger 1/2 t Garlic powder 1/8 t Ground red pepper 2 c Beef stock 1/4 c Plain yogurt 1 x Freshly cooked rice 1/4 c Warm water 2 T Ground coriander 1 T Ground cardamom 1 t Tumeric 1/4 t Pepper 2 lb 1" cubes lamb stew meat 1 x Salt 1 t Fresh lemon juice Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Devil's Steak Categories: Steak, Meats, Main dish Yield: 8 servings 3 lb Round steak, 1/2 " thick 1/2 t Salt or to taste 2 T Cooking oil or as needed 1 T Worcestershire sauce 2 T Dry mustard 1/4 t Pepper 10 oz Mushroom, stems & pieces, 1 1/2 c Dry red wine Cut meat into small pieces. Trim all fat and membranes from pieces. Pound each piece until 1/4-inch or less. Mix mustard and spices and dredge meat on bith sides in mixture. Have large frying pan medium hot with oil. Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown. Keep warm. Drain mushrooms, reserving liquid, set aside. Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape off pan drippings. Add mushrooms and wine to liquid, heat, you may thicken the liquid wit flour or cornstarch if desired, and serve over meat. NOTE: Meat may be pounded ahead of time if desired. Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Easy Shrimp Etouffee Categories: Shrimp, Main dish Yield: 4 servings 1 1/2 x Sticks margarine 1 ea Bell pepper, chopped 1 c Ro-tel tomatoes 1 t Worcestershire sauce 2 x Garlic cloves, minced 1 c Cream of mushroom soup 3 ea Medium onions, chopped 4 ea Ribs celery, chopped 1 x Juice of 1/2 lemon 1/4 c Parsley, chopped 2 lb Shrimp, peeled 1/4 c Green onion tops, chopped aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two hours. Add remaining ingredients and cook 30 more minutes. erve over hot rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Enchiladas (Red Chili) Categories: Mexican, Main dish Yield: 6 servings 18 ea Corn tortillas 1 lb Grated cheddar 6 x Fried eggs (optional) 1 qt Red chili sauce 1 ea Large onion chopped Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Enchiladas Verdes (Green Enchiladas) Categories: Mexican, Main dish Yield: 4 servings 12 ea Corn tortillas 1 ea Clove garlic 4 c Green chili sauce 2 c Grated cheddar or jack chees 4 T Oil or lard 1 T Flour 1 ea Salt to taste 1/4 c Minced onion Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fettuccine with Peas and Ham Categories: Pasta, Main dish, Ham Yield: 4 servings 5 T Unsalted butter 6 ea Green onions 8 oz Mushrooms sliced 1 1/4 c Whipping cream 4 oz Boiled ham chopped 1 c Parmesan cheese 1 lb Fettuccine cooked 1 x Salt and pepper 1 ea 10 oz pk frozen tiny peas Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Add cream and boil two minutes. Stir in peas and cook about 30 seconds. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Flemish Beef Stew Categories: Beef, Main dish, Entertain Yield: 4 servings 2 oz Chopped salt pork 1 lb Beef chuck in chunks 3 ea Onions thinly sliced into 1 t Flour 1 1/2 T Vinegar 1 ea Parsley spring 1 ea Bay leaf 1 t Thyme 3 T Dijon mustard 1 ea French bread (stale) 2 c Stout or porter 1 T Packed brown sugar Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. remove bay leaf and discard. Serve immediately. Serve with boiled potatoes, green salad and beer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fried Apples Categories: Fruits, Main dish Yield: 6 servings 6 ea Lg unpared, cored, red apple 1/2 c Cooking wine 1 c Sugar 1 ea 6" cinnamon stick 3 T Butter 1/2 c Water 1 T Lemon juice Saute apples in butter for 6-8 minutes in non-stick skillet. Boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. Pour over apples. Cook, uncovered, until apples are tender. Pour into serving dish. Serve warm or cold. NOTE: For a simple supper serve with browned sausage patties or links. For an elegant touch serve with a Pork Roast. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fried Rice (Chow Fun) Categories: Oriental, Main dish Yield: 4 servings 3 c Cooked rice 3 ea Slightly beaten eggs 2 ea Green onion; finely chopped 6 ea Mushrooms, sliced 1 x Dash black pepper 3 ea Bacon strips 1 1/4 c Meat, finely diced 1/2 lb Fresh bean sprouts (optional 1 x Salt to taste as needed 2 T Soy sauce Cook bacon til lightly browned but not crunchy and set aside. Add beaten eggs to bacon drippings and scramble. Remove and chop very fine. Add cooked rice and fry for approx. 5 minutes stirring constantly then add remaining ingredients; mix well and continue cooking for 10 minutes longer. Serve piping hot. NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Frijoles Refritos (Refried Beans) Categories: Mexican, Main dish Yield: 6 servings 2 c Cooked beans 1/2 c Grated longhorn cheese 3 T Lard or bacon drippings Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this along with green chili and/or salsa is a great burrito filling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Frittata Ranchera Categories: Main dish Yield: 5 servings 3 T Butter or margarine, melted 1/2 c Chopped green bell pepper 2 c 15 oz ranch style beans 2 T Water 1/2 c Chopped onion 3/4 c Cubed cooked ham 8 ea Eggs Saute onion and green pepper in 1 tablespoon butter; stir in ham and beans. Heat to warm; remove from sillet. Meanwhile, beat together eggs and water. Heat remaining butter in skillet until just hot enough to sizzle; add eggs. Cook over low heat until eggs are set. Pour heated bean mixture evenly over eggs; cover tightly. Cook until eggs reach desired doneness. Cut into wedges to serve. Serves 4-6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gingered Chinese Noodle Soup Categories: Soups, Main dish, Oriental Yield: 3 servings 3 oz Cellophane noodles 2 T Vegetable oil 1 ea Medium onion, sliced 2 ea Thin carrots sliced diagonal 1 t Minced fresh ginger 3 c Chicken stock 1 1/2 c Water 1 c Ham cut into julienne 1 c Shredded watercress leaves 1/2 c Thinly sliced mushrooms 1 c Snow peas 1 t Oriental sesame oil 1 t Rice vinegar 2 ea Green onions thinly sliced 1 T Soy sauce Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Goan-style Chicken with Roasted Coconut (Shakoothi Categories: Indian, Main dish, Ethnic Yield: 6 servings 2 1/4 T Coriander seeds 1 1/2 t Whole black mustard seeds 6 ea Hole cloves 3/8 t Ground nutmeg 3 c Grated fresh coconut 9 ea Cloves garlic 2 1/4 c Water 3 ea Medium onions, minced 2 1/4 t Salt 2 1/4 t Whole cumin 1 1/2 ea One inch stick cinnamon 3/8 t Whole black peppercorns 1 1/2 ea Whole dried hot red chili 1 1/2 ea One in cube ginger chopped 3/4 ea Fresh hot green chili 6 T Vegetable oil 3 1/3 lb Chicken parts, skinned Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Greek Stew Categories: Greek, Main dish, Ethnic Yield: 6 servings 3 lb Stew meat, chopped 5 T Butter 1 x Salt 1 x Pepper 1 ea Onion, chopped 1 ea 6 oz can tomato paste 2 T Red wine vinegar 1 ea Clove garlic, diced 1 1/2 c Water 1 ea Bay leaf 2 lb White onions, sm 1/2 lb Mushrooms, sliced 3/4 lb Jack cheese, grated In a heavy kettle, brown meat in butter. Season lightly with salt and pepper. Add chopped onion and saute until clear. Mix in tomato paste, vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1 hour, adding additional water as needed. Add white onions and mushrooms. Cover and simmer 1 more hour or until meat and onions are tender. Add cheese, cover and cook 5 minutes, or until cheese melts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Green Chilies Rellenos (Stuffed Green Chili) Categories: Mexican, Main dish, Vegetables Yield: 5 servings 10 ea Green chili peppers 1 x -----------batter----------- 1 t Baking powder 3/4 c Cornmeal 2 ea Eggs, slightly beaten 10 oz Longhorn or jack cheese 1 c All-purpose flour 1/2 t Salt 1 c Milk Cut cheese into slices 1/2" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter, combine flour, baking powder, salt and cornmeal. Blen milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grilled Chicken Dijonnais Categories: Poultry, Easy, Main dish Yield: 6 servings 1/2 c Oil 1/2 t Ground pepper 3 T Tarragon vinegar 2 T Dry white wine 1/2 t White pepper 2 T Strong dijon mustard 1/4 c Fresh lemon juice 6 ea Chicken breasts halves 1 x Skinned and boned 1 t Dried tarragon 1 c Butter 1 x Lemon slices MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grilled Garden Pizza Categories: Main dish, Appetizers, Low-cal Yield: 4 servings 2/3 c Warm water 1 T Olive oil 1 1/3 c All-purpose flour 1/4 c Romano cheese 1/2 c Red onion, thinly sliced 2 ea Cloves of garlic 2 c Plum tomatoes, thinly sliced 1 pk Active dry yeast 2 t Sugar 3/4 c Quick or old-fashioned oats 1/2 c Green pepper, sliced 1/4 c Chopped fresh basil or 4 t Dried basil 1 1/2 c Shredded part-skim mozarella Combine first 4 ingredients; let stand 10 minutes or until foamy. In mixer bowl, combine flour and uncooked oats. On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft.) Knead on floured surface 5 times. Place in medium bowl sprayed with no-stick cooking spray, turning once to coat. Cover; let rise in warm place 30 minutes or until almost doubled. Punch dough down; divide into 4 portions. On floured sureface pat each into 6 inch circle. Grill over medium hot coals 2 to 4 monites or until bottom is golden brown. Remove from grill. On rbowned side, layer remaining ingredients in order listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt. To bake in oven: Heat overn to 425 degrees. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat each portion or dough into 6-inch circle onto prepared sheet. Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25 minutes or until crust in golden brown. Sprinkle immediately with remaining cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hamburger Patties Categories: Main dish, Meats Yield: 4 servings 1 lb Lean hamburger 1 ea Slice bread, cubed 1/2 t Salt 1 t Worcestershire sauce 1 ea Small onion, chopped 2 T Catsup 1 1/2 t Prepared mustard 1 t Prepared horseradish Mix all ingredients. Shape into 4 patties, about 3 1/2 inches in diameter. Place in square baking dish 8 x 8 x 2-inches. If desired, brush each patty with additonal catsup. Cover loosely and microwave on high (100%) 5 minutes; turn dish one-quarter turn. Microwave until done, 2 to 3 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hearty Vegetable Beef Soup Categories: Soups, Main dish, Beef Yield: 8 servings 2 lb Stew beef, cubed 3 1/2 qt Water 1 ea Onion, chopped 1 T Salt 1/2 t Thyme 1/2 c Split peas 6 ea Carrots; sliced 3 c Celery, diced 1 ea Green pepper, diced 3 ea Medium tomatoes, cubed 1 1/2 c Corn 2 ea Onions, sliced 1 ea Large potato, cubed 1 c Spinach, chopped 1 c Green beans, chopped 1 c Green peas 1 c Lima beans 1 c Ketchup 2 T Parsley, chopped In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot and Spicy Shrimp Categories: Cajun, Main dish, Fish Yield: 4 servings 1 lb Butter 1/4 c Peanut oil 3 ea Cloves garlic, chopped 2 T Rosemary 1 t Chopped basil 1 t Chopped thyme 1 t Chopped oregano 2 T Ground pepper, cayenne 2 t Fresh ground black pepper 2 ea Bay leaves, crumbled 1 T Paprika 2 t Lemon juice 2 lb Raw shrimp in their shells 1 x Salt 1 ea Small hot pepper chopped or Shrimp should be of a size to number 30-35 per pound. Melt the Butter and Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a bOil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot Butter Sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding Salt if necessary. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Irish Loin of Pork with Lemon and Herbs Categories: Pork, Main dish, Marinade Yield: 8 servings 6 lb Boneless pork loin 1/4 c Minced onion 1 T Basil 3/4 c Olive oil 1/2 c Chopped parsley 1/4 c Finely grated lemon peel 3 ea Garlic cloves crushed 3/4 c Dry sherry Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Japanese Skewered Lamb (low cal) Categories: Low-cal, Main dish, Meats Yield: 8 servings 2 lb Lean boneless lamb 1 T Honey 2 T Sherry 1/4 t Ground ginger 1/4 c Soy sauce 2 T Vinegar 2 ea Garlic cloves 1 1/2 c Bouillon Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator. Turn the meat occasionally so it gets seasoned evenly. Weave the meat onto skewers. Broil them about 4 inches from the heat source for about 2 minutes on each side. Makes 8 servings. Calories per serving: 248 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lamb Chops Korabiak Categories: Lamb, Main dish, Easy Yield: 4 servings 1/4 c Butter 10 ea Mushrooms sliced 3 ea Green onions sliced 4 ea Lamb chops 1 x Garlic powder 1 x Salt and pepper 1 c Dry red wine 1/2 t Rosemary Melt half of butter in large skillet over medium high heat. Add mushrooms and onions and saute until tender, about 5 to 10 minutes. remove and keep warm. Melt remaining butter in same skilled over medium high heat. Sprinkle chops with rosemary, garlic powder and salt and pepper. Add to skillet and saute until browned on both sides about 5 minutes. Reduce heat to medium and continue cooking until tender. Transfer lamb chops to heated platter. Pour wine into skilled and cook over medium high heat, scraping up any browned its clinging to bottom of pan, until liquid is reduced by about 1/3. Spoon vegetables over chops and top with sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lamb with Cashew-Nut Curry (Korma) Categories: Indian, Main dish, Spicy Yield: 4 servings 1/4 c Unsalted cashews 2 ea In piece of stick cinnamon 1/4 t Cardamom seeds 2 ea Large garlic cloves peeled 1 T Coriander seeds 1/2 t Saffron threads 1 c Chopped onion 1/2 c Unflavored yoghurt 2 T Finely chopped coriander 1/4 c Boiling water 3 ea Dried hot red chilies 1 ea Ginger, 1" cube of fresh 3 ea Whole cloves 2 T Poppy seed (white) 1 t Cumin seeds 6 T Ghee (or melted butter) 2 t Salt 1 1/2 lb Lamb cut into 2" cubes 1 T Lemon juice 1 c Cold water To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lamb with Spinach (Dilli Ka Saag Gosht) Categories: Indian, Main dish, Spicy Yield: 6 servings 8 T Vegetable oil 6 ea Whole cloves 6 ea Cardamom pods 6 ea Garlic cloves chopped 2 lb Cubed lamb 1 t Coriander seeds 2 t Salt 2 lb Fresh spinach chopped 1/4 t Black peppercorns 2 ea Bay leaves 2 ea Medium onions finely chopped 1 ea Inch cube of ginger chopped 2 t Ground cumin 1/4 t Cayenne pepper 5 T Plain yogurt well beaten 1/4 t Garam masala Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lemon Chicken Categories: Oriental, Main dish, Ethnic Yield: 4 servings 1 T Vegetable oil 2 t Soy sauce 1 t Vegetable oil 1 x Flattened 1/2" thick 2/3 c Bean sprouts 2/3 c Snow peas sliced thinly 1/2 c Water chestnuts sliced 1 x Tomato wedges, lemon 1 x Slices, green onion slices 1 x And crushed almonds 1 t Cornstarch dissolved in 1/2 t Sherry 4 ea Boned chicken breasts halves 1 x Vegetable oil 1 x Cornstarch 3/4 c Water 3 T Sugar 2 T Catsup 1 ea Lemon juiced 1 pn Salt For marinade: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep warm. Wipe out skillet, add small amount of vegetable oil and heat over medium high heat. Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. transfer to heated platter. Top with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon slices, green onions and almonds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Linguine with White Clam Sauce Categories: Pasta, Main dish, Easy Yield: 4 servings 2/3 c Margarine 1/3 c Olive oil 3 ea Cloves garlic 3 ea (8 oz) cans minced clams dra 1 lb Linguine 1/4 t Basil 1/4 t Oregano 1/4 t Salt 1/3 c Finely chopped parsley Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Marinated Beef Province Style Categories: Beef, Marinade, Main dish Yield: 6 servings 1/4 lb Bacon 2 ea Cloves garlic 1 pn Ground cloves 3 T Red wine vinegar 6 ea Medium onions 1 x Salt & pepper to taste 2 T Brandy 1 ea Sprigs parsley 1 ea Small orange 2 lb Round steak 2 T Chopped parsley 1 pn Allspice 2 1/2 c Red wine 6 ea Medium carrots 3 T Oil 1 pn Thyme 1 pn Rosemary Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice. Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture. Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper. Leave for at least 12 hours turning occasionally. Peel the remaining onions and carrots, quarter the onions but leave the carrots whole. Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and spoon into a casserole. Remove the meat from the marinade, drain well. Brown meat in the oil remaining in the pan and add to the onions. Pour the marinade liquid and vegetables into the skillet and stir well to absorb the last of the oil. Add the whole carrots, brandy, and herbs. Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce. Season the sauce with a little salt and pepper. Pour over the meat and onions, cover the casserole. Cook in the center of a slow (350 d F) for 2 1/4 hours. To serve, remove the garni. This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Marinated Ginger Chicken Categories: Main dish, Poultry Yield: 4 servings 1 ea 2 1/2-3 lb frying chicken 1/2 c Vegtable oil 1 t Grated ginger root or 1 t Onion salt 1/2 c Lemon juice 1/4 c Imported soy sauce 1 T Ground ginger 1/4 t Garlic powder NOTE: When making this recipe, it tastes much better if you find sources ~--------------------------------------------------------------------- ~---- 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Meatless Loaf Categories: Main dish Yield: 6 servings 1 c Cooked brown rice 2 T Chopped onions 2 c Crushed peanuts 2 T Olive oil 1 ea Egg 1 t Salt 2 c Cottage cheese 1/2 t Pepper Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes. From: Theresa Bryant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mustard/Wine Marinated Lamb Chops Categories: Lamb, Entertain, Main dish Yield: 4 servings 4 ea Sirloin lamb chops 1" thick 3 T Stone ground mustard 1 c Red wine 1 t Salt 1/4 t Pepper Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: New Mexico Pinto Beans Categories: Mexican, Main dish Yield: 8 servings 3 c Dry pinto beans (1-1/2 lb) 1 ea Meaty hambone or 1 t Salt, or more to taste 2 1/2 qt Water 1/4 lb Salt pork or cubed bacon Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling wnater. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oyster Sauce Chicken (Ho Yow Gei) Categories: Oriental, Poultry, Main dish Yield: 4 servings 2 lb Fryer cut in pieces 4 T Soy sauce 1 ea Small fresh ginger chopped 3/4 c Oyster flavored sauce 2 ea Cloves garlic sliced 1 c Chicken stock Combine all ingredients and mix thouroughly. Add chicken to sauce and marinade for 3 hours or more. Remove chicken pieces and place under broiler for 25 minutes each side, brushing chicken with sauce to keep moist. Serve with rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Perfect Beans Categories: Beans, Main dish, Side dish Yield: 8 servings 1 lb Dried beans 1 T Salt 2 lb Sausage links 3 ea Jalapeno peppers 1 ea Sugar 3 ea Arlic cloves 2 ea Nions 3 ea Hili powder eans may be Pinto, navy, great northern White, etc. Pick over Beans o remove rocks and bad Beans. Wash and place in large pot with Sugar nd enough cold Water to cover*. Bring to a bOil, cover and simmer or 3 hours or until tender. Add additional Water during cooking as ecessary*. Slice sausage and Onion, dice Garlic and Peppers (adjust umber of Peppers to suit preference). Add all remaining ingredients nd cook Beans for at least 1 more hour, stirring occasionally and dding Water as needed*. Add Salt if required. To begin, Water should be at least twice as deep as Beans. After eans have swollen, always keep just covered with liquid to prevent urning. If Beans should accidently burn, DO NOT STIR. Pour off into nother pot, being careful not to get burned particles and continue ooking. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pizzaburgers Categories: Hamburger, Meats, Main dish Yield: 4 servings 2 lb Hamburger 6 oz Stuffed green olives,chopped 1 x Salt, pepper, and oregano 12 oz Toamto sauce, 2 cns 1 lb Cubed mozzerlla cheese Use small jar of stuffed green olives in this recipe. Salt, pepper, and oregano to taste. ~--------------------------------------------------------------------- ~--- Brown hamburger; add tomato sauce and seasonings. Simmer until thick. Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or saran wrap. Refrigerate until ready to serve. Reheat in microwave or oven. Makes 14 to 16 buns. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork Chops Dijon Categories: Low-cal, Main dish Yield: 4 servings 4 x Pork loin chops, 1/2 thick 3 T Dijon-style mustard 1/4 t Pepper 1 x Onion, medium 2 T Italian salad dressing * * low-calorie dressing ~--------------------------------------------------------------------- ~---- PER SERVING: 248 cal., 25g Pro., 2g Carbo., 14g fat, 80mg Chol., 390 Sodium Trim excess fat from chops. Spray a 10-inch skillet with nonstick spray coating. Brown chops on both sides in hot skillet. Remove chops. Add onions; cook and stir over medium heat 3 minutes. Push onions aside; return chops to skillet. Combine mustard, dressing and pepper; spread over chops. Cover; cook over medium-low heat 15 minutes or till meat is tender. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork Chops in Wine Sauce Categories: Pork, Easy, Main dish Yield: 4 servings 1 t Sage 1 t Rosemary 1 t Salt 2 ea Garlic cloves chopped 1 x Freshly ground pepper 4 ea 1" thick pork chops 2 T Butter 1 T Olive oil 3/4 c Dry white wine Combine Sage, rosemary, garlic, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. Melt butter and oil in heavy 10 to 12 in skillet. Brown chops on both sides, turning carefully with tongs. Remove and pour off all but a small amount of fat from pan. Add 2/3 of the wine and bring to boil. Return chops to pan. Cover, reduce heat and simmer until chops are tender when pressed with tip of knife, about 25 to 30 minutes. When ready to serve, remove chops to heated plate. Add remaining wine to skillet and boil down to a syrupy glaze. Pour over chops. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork Pinwheels with Apricot Stuffing Categories: Low-cal, Main dish, Meats Yield: 6 servings 1 lb Pork tenderloin 1 1/2 t Cornstarch 1 c Apricot nectar 1 t Bouillon, chicken, instant * 1/3 c Apricots, dried, snipped 1 T Margarine 1 x Pepper, black, (dash) 1 x -----------sauce------------ 1 x Nutmeg, dash 1 x ------apricot stuffing------ 2/3 c Water; hot 2 T Celery, chopped 1/8 t Cinnamon, ground 2 c Whole wheat bread cubes * instant chicken bouillion granules ~--------------------------------------------------------------------- ~---- PER SERVING: 198 cal., 19g Pro., 19g carbo., 5g fat, 56mg Chol., 207 Sodium Split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat. Pound tenderloin lightly with meat mallet to a 10x6 rectangle. APRICOT STUFFING----------------------------------------------------------- Dissolve bouillon in hot water, pour over apricots. Let stand 5 minutes. Cook celery and onion in margarine until tender but not brown. Remove from heat; stir in cinnamon and pepper. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten. ~--------------------------------------------------------------------- ~---- Spread stuffing evenly over tenderloin. Roll up jelly-roll style, starting from short side. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals. Cut meat roll into six 1-inch slices. Place meat slices on rack of unheated broiler pan, cut side down. Broil 4 inches from heat 12 minutes. Turn; broil 11 to 13 minutes more or till done. Remove toothpicks or string; transfer meat to a serving platter. Meanwhile, for SAUCE, combine cornstarch and nutmeg. Stir in apricot nectar. Cook and stir till mixture is bubbly. Cook and stir 2 minutes more. SERVE sauce with meat slices. BETTER HOMES AND GARDENS (MENU) Pork Pinwheels with Apricot Stuffing 198 cal. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork With Chestnuts Categories: Oriental, Main dish Yield: 6 servings 1 lb Very lean pork 1 t Seseme oil 1 t Dark brown sugar 2 T Dry sherry (optional) 3/4 lb Skinned chestnuts 5 T Soy sauce 1 lb Fresh leaf spinach Cut the pork into small bite size cubes and place in frying pan with 2 cups of water and bring to a boil. Remove residue and cover tightly and simmer for an hour. Place the chestnuts into a large pan with enough water to cover, and bring to a boil, reduce heat, cover and simmer for an hour. Drain the chestnuts and add to pork meat with the soy sauce, sherry and dark brown sugar. Cook slowly for an additional 25 minutes. Wash the spinach very thouroughly and drain. Place into frying pan or wok along with 1 Tablespoon of the liquid from the pork and 1 teaspoon seseme oil. Set heat to high and cook for approx. 5 minutes stirring constantly. Place the spinach into a deep dish; place pork on top of spinach and pour the juices over top. Serve very hot.... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Posole Categories: Mexican, Soups, Main dish Yield: 12 servings 2 lb Pork roast,cut in chunks 2 ea Pork shanks or pigs feet 2 c Posole 2 ea Cloves garlic, mashed 4 ea Red chili pods,remove seeds 1/2 lb Pork rinds (skins) 1 T Salt 1 t Oregano 2 T Chopped onion Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped. Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour. Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice. NOTE:Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pot Roast with Mustard Sauce Categories: Meats, Main dish, Pot roast Yield: 8 servings 2 1/4 lb Boneless beef chuck shoulder 4 c Water 1 c Dry white wine 1 1/2 t Thyme 2 t Cornstarch 2 t Chopped parsley 2 T Olive oil 1 c Condensed beef broth 2 x Garlic cloves 1/2 t Black pepper 2 1/2 t Dijon mustard ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings. Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat thermometer will register 140 degrees when done. Remove oast to serving platter, reserving liquid. Cover roast tightly with Oil and allow to stand for 10 minutes before carving. (During stand- ng, internal temperature will rise to 150 degrees for medium-rare.) easure 1 cup of the poaching liquid from the roast pan. Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add emainder of cup, along with mustard and Parsley. Cook and stir over edium heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices. Serve ith mustard Sauce. Note: Remainder of poaching liquid from meat can be used to make rench Onion Soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: POTATO AND BACON PIE Categories: Pies, Main dish Yield: 6 servings 1 lb Bacon,chopped 8 ea Large eggs,beaten 2 3/4 c Grated sharp cheddar 1 ea Onion; chopped 1 lb Potatoes,peeled and grated 1/2 t Black pepper Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish. Cook bacon and onion until bacon is crisp.Drain well.Combine eggs with potatoes and cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or until center is set.Serves 6 to 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Quick, Southern Style Red Beans and Rice Categories: Beans, Vegetables, Main dish Yield: 6 servings 6 ea Slices bacon 1 ea Garlic clove 1 c Rice, raw 1 t Salt 2 c Kidney beans 2 ea Onions 1 c Beef broth 1 t Thyme 1 ea Bell pepper ut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over medium heat until browned but not risp, about 5 minutes. Remove bacon from skillet; drain off all but tablespoons drippings. Add Onion and Garlic to skillet; cook until nion is tender but not brown, about 5 minutes. Add enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15 inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from heat. Stir in Beans. Let stand covered until all liquid s absorbed, about 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ranch Round Steak Categories: Meats, Main dish Yield: 8 servings 3 lb Beef round steak * 2 t Dry mustard 1/8 t Pepper 1/2 c Water 1/4 c Flour 1 1/2 t Salt 1/4 c Shortening 1 T Worcestershire sauce * Round Steak should be 1/2' thick, and then cut into serving pieces. ~--------------------------------------------------------------------- ~---- Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravey over meat and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Beans and Rice with Smoked Sausage Categories: Pork, Main dish, Spicy Yield: 4 servings 1 lb Dried red beans 1 1/2 lb Smoked sausage cut 1 x Into chunks 8 oz Smoked ham shanks 1 ea Large onion chopped 1 x Salt 1 ea Garlic clove chopped 1 t Dried thyme 1 t Ground pepper 1/2 t Sage 1 pn Cayenne pepper 1 x Freshly cooked rice Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Beans With Rice Categories: Cajun, Main dish Yield: 6 servings 1 lb Red kidney beans 2 ea Cloves garlic 1 ea Bell pepper 1 ea Stalk celery 1 lb Salt pork 1 t Italian seasoning 1 ea Chopped onion 1 ea Whole hot pepper Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Wine Steak Categories: Main dish, Meats Yield: 4 servings 1 ea Whole sirloin steak 2 t Oregano 1 t Salt 1 t Chopped garlic 2 c Mushrooms, halved 1 T Worcestershire sauce 2 c Red wine 1 T Black pepper 2 T Chopped parsley 1 T Cooking oil 1/2 c Chopped onions Cut sirloin steak into individual serving pieces. Marinate steak in next six ingredients for eight hours. When ready to prepare, saute mushrooms and onions in oil; set aside. Brown steak in skillet. Add Worcestershire sauce, mushrooms and onions; simmer for 1/2 hour over low heat. Remove steak, mushrooms and onions to a large casserole and cover. With remaining pan juices, prepare a gravy; pour over steak. Serve with cooked egg noodles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Scallop Saute Categories: Fish, Main dish, Entertain Yield: 8 servings 2 lb Bay or sea scallops 3/4 c Butter 1 ea White onion; chopped 2 T Minced shallot 1 T Salt 1 x Pepper 2 c Dry white wine 1 x Oil 2 ea Bunches green onions chopped 2 lb Mushrooms, slice 2 T Minced garlic 2 t Freshly ground white pepper 1 ea Juice from lemon ust scallops with flour. Heat oil in large skillet over medium-high eat. Add scallops in batches and cook until lightly browned, wiping an clean after cooking each batch. elt butter in large saute pan, add onions and cook until soft. Stir in ushrooms, shallot, garlic, salt and pepper until mushrooms are tender. dd scallops, lemon juice and wine. Simmer 4 minutes, shaking pan ccasionally. Do not boil. Serve Hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Scallops Florentine Categories: Seafood, Main dish, Entertain Yield: 6 servings 3 oz Parmesan cheese 3 ea Cloves garlic 1 1/4 lb Fresh spinach, stems 1 x Cut off and reserved 1/2 c Unsalted butter 1 t Salt 1 c Whipping cream 1 t Nutmeg 1/2 t White pepper 1 1/4 lb Bay scallops 1 x Rinsed and drained 8 ea Shell or small pasta 1 ea Al dente and drained Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. remove from heat. Stir in scallops and pasta. transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Shrimp & Scallop Kabobs Categories: Fish, Main dish Yield: 6 servings 1 lb Large raw shrimp 1/2 c Vegetable oil 1/4 c Imported soy sauce if avail. 2 T Chopped crystalized gingeror 1 t Onion powder 2 ea Small zucchini, sliced 1 lb Sea scallops, cut in half 1/4 c Lemon juice 2 ea Cloves garlic finely chopped 1 1/2 t Ground ginger 16 oz Pinapple, chunks, 1 cn 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Shrimp in Indian Sauce Categories: Indian, Ethnic, Main dish Yield: 4 servings 1 1/2 lb Raw shrimp 1/2 c Finely chopped onion 1/2 t Ground cumin 1 c Sour cream 1/4 c Chopped fresh coriander 2 T Butter 1/4 t Dried red pepper 1 ea Juice of a lime 1/2 c Plain yoghurt 1 x Salt & pepper to taste Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Skillet Chicken and Rice Categories: Low-cal, Main dish, Poultry Yield: 6 servings 2 lb Chicken pieces, skinned 4 x Carrots; peeled, sliced 1/2" 1/2 c Onion, chopped 1 t Bouillon, chicken, granules 3 c Mushrooms, fresh, sliced 3/4 c Rice, long grain 1 t Poultry seasoning 1/4 t Salt PER SERVING: 265 Cal., 25g Pro., 27g Carbo., 6g fat, 67mg Chol., Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces on all sides over medium heat about 15 minutes. Remove chicken. Drain fat from skillet, if neccessary. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt. Place chicken atop rice mixture. Cover; simmer 30 minutes or till chicken and rice are done. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork Chops A La Jenni Fdgn81a Categories: Main dish, Meats, Pork Yield: 6 servings 14 Pork chops; sliced 1/4" thic Salt, pepper Flour 1/2 c Butter 1 cn Cream of mushroom soup 1/2 c Parmesan cheese;grated Paprika Season pork chops with salt and pepper. Dip chops into flour and shake off excess. Brown chops on both sides in butter in a large skillet. Place chops in overlapping rows in a shallow casserole. Spoon pan drippings over chops. Spread mushroom soup over chops. Sprinkle with parmesan cheese and paprika. Bake covered in a preheated 350 oven 15 to 20 minutes. LISA HLAVATY FDGN81A MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Short Ribs Fdgn81a Categories: Beef, Main dish, Camping Yield: 4 servings 3 lb Beef short ribs 1/3 c Flour 1 ts Salt 3/4 ts Black pepper 2 tb Vegetable shortening 1 c Onions; sliced 1 cl Garlic; minced or pressed 1 c Hot water 1 Bay leaf 2 tb Brown sugar; packed 1/4 c Vinegar 2 tb Soy sauce 1 Green pepper;cut into rings Flour Wipe meat with a damp cloth. Trim off excess fat. Combine flour, salt and black pepper. Dredge meat in mixture to coat completely. Heat shortening in large skillet. Brown ribs on> all sides. Remove to a casserole with cover. Saute onions and garlic in skillet until golden. Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar and soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4 hours. Add green pepper rings. Cook 15 to 20 minutes longer or until meat is tender. Remove cooked ribs and vegetables to a serving platter. Skim fat off drippings. Thicken with a little flour if desired. Spoon drippings over meat and vegetables. *recipe may be halved or doubled. For 8 servings, use 1 1/2 cups hot water. LISA HLAVATY FDGN81A MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork Chops Fdgn81a Categories: Main dish, Meats, Pork Yield: 4 servings 4 Pork chops Salt and pepper 1/2 c Water 2/3 c Ketchup 2 tb Green onion; chopped 1/2 c Mushrooms; sliced 1/3 c Green pepper; sliced 1/4 c Tabasco sauce 1 tb Worcestershire sauce 1 ts Granulated sugar; optional In a large iron skillet, brown pork chops on both sides until golden brown, about 4 minutes per side. Sprinkle with salt and pepper. To the pan, add water. Spread ketchup on top of chops. Add green onion, mushrooms, green pepper, tabasco sauce,worcestershire sauce and sugar, if used. Bring to a boil. Cover. Reduce heat. Simmer 45 to 50 minutes until chops are fork tender. Taste. Adjust seasonings, if necessary. Serve immediately. LISA HLAVATY FDGN81A MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: IMPOSSIBLE BEEF AND TOMATOE PIE Categories: Bisquick, Beef, Main dish Yield: 8 servings LISA CRAWLEY (TSPN00B) 3 c Beef; cooked; cut bite-size 1 c Onion; chopped 1 c Celery; thinly sliced 3 Tomatoes; coarsely chopped 1 1/2 c Swiss cheese; shredded 2 1/4 c Milk 1/4 c Butter; melted 5 Eggs 1 1/4 c Bisquick 1/2 ts Garlic salt Heat oven to 350. Grease a 13x9x2" baking dish. Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining ingred. til smooth, 15 sec. in blender on high or 1 min. with electric mixer on high. Pour into dish. Bake until knife insertted in center comes out clean, 40-50 minutes. Cool 5 minutes. Garnish with parsley sprigs if desired. Serves: 8-10. High Alt.- Bake 70-75 minutes. From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: IMPOSSIBLE PIZZA PIE Categories: Bisquick, Dairy, Main dish, Pies Yield: 6 servings LISA CRAWLEY (TSPN00B) 2/3 c Onion; chopped 1/3 c Parmesan; grated 1 1/2 c Milk 3 Eggs 3/4 c Bisquick 1 c Prepared pizza sauce 1/4 c Parmesan; grated 3 1/2 oz Pepperoni; sliced 1/3 c Onion; chopped 1/2 c Green pepper; chopped 1 1/2 c Mozzarella; shredded Heat oven to 425. Grease pie plate, 10 x 1 1/2" Sprinkle 2/3 c. onion and 1/3 c. Parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 sec. in blender on high. Pour into pie plate. Bake 20 min. Spread pizza sauce over top. Top with remaining ingred. Bake 15-20 min. or til cheese is light brown. Cool 5 min. For 1/2 recipe: Use 1 qt. square or round casserole. Decrease Parmesan cheese to 2 tb., eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. and second baking time to 10-15 min. HIGH ALT>For 1/2 recipe: use 1 1/2 qt round or 1 qt. square casserole. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: IMMPOSSIBE BROCCOLI-CHEESE PIE Categories: Vegetables, Main dish, Bisquick Yield: 1 servings DEIDRE ANNE PENROD (FGGT98 1 lb Broccoli bunch 2/3 c Onion; chopped 1/4 c Water 4 Eggs; slightly beaten 1 1/4 c Milk 4 To 6 drops Hot Sauce 1/2 ts Salt 1/8 ts Ground pepper; fresh 1/8 ts Ground nutmeg 1 tb Fresh parsley; minced 2/3 c Swiss cheese; fresh\shredded 1/3 c Parmesan cheese; grated Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate. Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes. YIELD: One 10-inch pie. Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: MERRIE CROWN ROAST OF PORK****FJVS25A Categories: Medieval, Holidays, Xmas, Main dish, Meats Yield: 6 servings 7 lb Pork Crown Roast 1/2 ts Salt 1/4 ts Pepper Heat oven to 325 degrees F. Season meat with salt & pepper. Place roast in lrg. roasting pan, rib bones up. Cover rib bones with foil to prevent excess browning. Insert meat thermometer so bulb reasher center of raost not touching fat or bone. Roast at 325 degrees F. for 2 hrs. Prepare Savory Rice Stuffing (recipe to follow). Fill center of roast with stuffing; continue roasting 1 1/2-2 hrs. longer until meat is well done and thermometer register 170 degrees to 180 degrees F. Remove foil from rib tips. Place roast on serving plate or carving board. Garnish with Lady Apple Fruit Wreath (see previous recipe). TIP: For ease in carving, insert fork in top of roast; make slices by cutting close along sides of rib bones. Most of you KNOW, I have NOT tried this recipe! <g> It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sour Cream Onion-Chive Chicken Categories: Main dish, Poultry Yield: 6 servings -Lisa Hlavaty fdgn81a COATING: 2 c Fresh bread crumbs 1/2 ts Salt 1/4 ts Cracked pepper 1/4 ts Onion powder 1/4 ts Paprika 1/2 c Butter or margarine; melted 1 Frying chicken; cut up 3 md Onions; cut in half SAUCE: 1 tb Flour 1 c Sour cream 1/4 ts Cracked pepper Milk 2 tb Chopped fresh chives Heat oven to 350. Combine all coating ingredients except butter. Dip chicken in melted butter; coat with crumb mixture. Reserve remaining crumbs and butter. IN 13x9 inch baking pan place chicken; add onions. Sprinkle remaining crumbs over onions; drizzle with remaining butter. Bake, basting occasionally for 60 to 70 minutes or unti fork tender. Remove chicken to platter; keep warm. To make sauce, scrape baking pan; pour pan drippings into 2 qt sautcpan. Stir in flour. Cook over medium high het, stirring occasionally, until bubbly, about 1 minute. Reduce heat to medium. Stir in sour cream and pepper. continue cooking, stirring occasionally, until heated through. If needed, add milk unti desired consistency is reached. Serve sauce over chicken and onions. Sprinkle with chives. Source: Land O Lakes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sticky Chicken Categories: Main dish, Poultry Yield: 4 servings MMMMM-------------------LISA HLAVATY FDGN81A------------------------ 8 Half chicken breasts w/bone 12 oz Jar apricot preserves 8 oz French or russian dressing 1 Env. onion soup mix Place chicken in pan that just fits the breasts without too much overlapping. Mix other ingredients together well and pour evenly over chicken. Bake in 325 oven for 1 hour. Check after 45 minutes, if chicken is getting too brown, place foil tent over it for last 15 minutes. Serve with rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stroganoff Bundles Categories: Main dish, Ground beef Yield: 6 servings -Lisa Hlavaty Fdgn81a 1 1/4 lb Ground beef 1 md Green pepper, chopped 1 md Onion, chopped 1 md Carrot, shredded 8 oz Sour cream 2 ts Flour 1 ts Worcestershire sauce 1/8 ts Garlic salt 1/2 Of a 17 1/4 oz package Frozen puff pastry, 1 sheet Thawed 1 7 1/2 oz. can semi condensed Cream of mushroom soup In a skillet cook beef, green pepper, onion, and carrot till meat is brown and onion is tender; drain off fat. Combine 1/2 cup of the sour cream, flour, worcestershire sauce, and garlic salt. Stir into meat mixture. Roll puff pastry into an 18x12 inch rectangle.Cut into six 6-inch squares. Spoon about 1/6 of the filling into the center of each square. Moisten edges of squares. Fold all 4 corners of each square to center. Seal edges by crimping. Place in an ungreased shallow baking pan. Bake in a 375 oven about 25 minutes or till golden. Meanwhile, make the sauce. Combine the soup and remaining sour cream. Heat through over low heat. Spoon sauce over bundles. Source: Cooking For Friends MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Roasted Beef with Horseradish Cream Categories: Main dish, Meats Yield: 7 servings MMMMM-------------------LISA HLAVATY FDGN81A------------------------ 1/4 c Vegetable oil 2 tb Cider vinegar 1 ts Salt 1 ts Pepper 1 tb Prepared horseradish 1 ts Garlic;minced 1/4 c Chopped fresh parsley 3 1/2 lb Beef chuck roast MMMMM---------------------HORSERADISH CREAM-------------------------- 1/2 c Dairy sour cream 1/2 c Mayonnaise 1/4 ts Salt 1/4 ts Pepper 1 tb Prepared horseradish 1 ts Lemon juice 1 ts Dijon mustard 1/4 c Fresh parsley In dutch oven stir together all marinade ingredients except parsley and roast; stir in parsley. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight. Heat oven to 350. Bake roast in marinade for 1 1/2 to 2 hours or unti roast is fork tender. Meanwhile, in small bowl stir together all horseradish cream ingredients except parsley. Stir in parsley. Cover, refrigerate unti ready to serve. serve over carved roast. Source: Land O Lakes MMMMM