Shareware Overload Trio 2

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---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot Cake Categories: Cakes, Muffins Yield: 12 servings 1 c Oil 1 ts Baking soda 1 c Sugar 1 ts Salt 1 c Brown sugar 1 ts Baking powder 1 ts Vanilla 2 ts Cinnamon 4 x Eggs 3 c Carrots; shredded 2 c Flour, whole wheat 1 c Walnuts; chopped 1/3 c Dry milk In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese Frosting Categories: Desserts Yield: 1 servings 4 oz Margarine or Butter 1 lb Powdered sugar 8 oz Cream cheese Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tex-Mex Dip Categories: Dips, Mexican Yield: 12 servings 2 tb Lemon juice 21 oz Bean dip; plain or jalepeno 1/2 ts Salt 1 c Green onions; chopped 3 ea Avocadoes, medium size 3 ea Tomatoes; seeded and chopped 1/4 ts Pepper 7 oz Olives; chopped 1 c Sour cream 8 oz Sharp cheddar cheese; grated 1/2 c Mayonnaise 1 x Tortilla chips 1 ea Taco Seasoning Mix packet Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour ccream and taco mixture. Sprinkle wit chopped onions, tomatoes, and olives. Cover with shredded cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chow Mein Casserole Categories: Ground beef, Beef, Casseroles, Chinese Yield: 4 servings 1 lb Hamburger 1 ea Can chicken and rice soup 3/4 c Celery; chopped 4 oz Mushrooms 3/4 c Onion; chopped 1 tb Brown sugar 1 1/4 c Boiling water 2 ts Soy sauce 1/2 c Uncooked rice 1 ts Butter or margarine 1/2 ts Salt 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 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pop-Up Pizza Categories: Breads, Pizza, Ground beef Yield: 8 servings ----------------------------------FILLING---------------------------------- 1 1/2 lb Hamburger 1 ds Salt 1 c Onion; chopped 1/2 c Water 1 c Green pepper; chopped 1/8 ts Hot pepper sauce 1 ea Garlic clove 1 pk Spaghetti sauce mix (1.5oz) 1/2 ts Oregano -----------------------------------BATTER----------------------------------- 1 c Milk 2 ea Eggs 1 c Flour 1/2 ts Salt 1 tb Oil ------------------------------------MISC------------------------------------ 7 oz Jack/Mozz. cheese slices 1/2 c Parmesan cheese; grated Pre-heat oven to 400f. *** 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 min stirring occassionally. *** BATTER *** In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth. *** ASSEMBLY *** Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400f for 25-30 min or until puffed and brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlicky Clam Dip Categories: Garlic, Dips, Fish/sea Yield: 8 servings 8 oz Cream cheese 7 oz Clams; drained and minced 1/2 ts Salt 1/4 c Clam broth 1/2 tb Garlic 1 1/2 ts Worcestershire 1 x Fresh ground pepper (dash) 2 ts Lemon juice Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kiwi Fruit Gelato Categories: Desserts, Fruits Yield: 4 servings 1 c Water 4 ea Kiwifruit; pared 1/2 c Sugar 5 tb Lemon juice 1/2 c Light corn syrup 1/4 ts Lemon peel; grated Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snickerdoodles Categories: Cookies Yield: 54 servings 1 c Butter or margarine 1 3/4 c Flour, all-purpose 3/4 c Brown sugar; packed 2 c Uncooked oats 3/4 c Sugar; +plus+ 2 ts Cinnamon 1 ts Sugar 1 ts Baking soda 2 ea Eggs 1/2 ts Salt; (optional) Heat oven to 375f. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1t cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 T sugar and 1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fudge Categories: Candies Yield: 20 servings 3 c Sugar 7 oz Marshmallow creme 3/4 c Margarine 1 c Nuts 2/3 c Evaporated milk 1 ts Vanilla 12 oz Semi-sweet chocolate chips Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 min over medium heat or until candy thermometer reaches 234f stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9x13" pan. Cool at room temperature, cut into squares. Makes approx 3lb. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bogracs Gulyas (Kettle Goulash) Categories: Soups/stews, Beef, Hungarian Yield: 6 servings 4 tb Bacon fat 3 lb Stewing beef; in 1" cubes 5 ea Lg onions; coarsly chopped 1 x Pepper; to taste 2 ea Lg green peppers; chopped 1 x Salt; to taste 3 ea Garlic clove; minced 6 oz Tomato paste 1 1/2 tb Hungarian Paprika 1 x Sour cream; at room temp. Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Russian Categories: Beverages Yield: 1 servings 1 1/2 oz Vodka 3/4 oz Coffee flavored brandy Pour over ice cubes in old-fashioned cocktail glass. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bloody Mary Categories: Beverages Yield: 1 servings 1 1/2 oz Vodka 3 ea Drops tabasco sauce 3 oz Tomato juice 1 x Pepper; to taste 1 ea Lemon; juiced 1 x Salt; to taste 1/2 ts Worcestershire sauce Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Margarita Categories: Beverages Yield: 1 servings 1 1/2 oz Tequila 1 oz Lemon or lime juice 1/2 oz Triple Sec Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake ingredients with ice and strain into the salt-rimmed glass. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whiskey Sour Categories: Beverages Yield: 1 servings 1 ea Lemon; juiced 2 oz Blended whiskey 1/2 ts Powdered sugar Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chip Cookies Categories: Cookies, Chocolate Yield: 72 servings 3/4 c Marg; softened 3 tb Water 3/4 c Shortening 3 ts Vanilla 1 1/2 c Brown sugar, lt; packed 3 3/4 c Flour; unsifted 3/4 c Sugar 1 1/2 ts Baking soda 3 ea Eggs 3/4 ts Salt 3 tb Corn syrup, lt 3 c Chocolate chips; semi-sweet Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at 350 deg. for 15 min. Allow to cool on cookie sheet for 1 min. then remove to cooling racks until completely cooled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Raisin Cookies Categories: Cookies Yield: 48 servings 1/2 c Margarine; softened 2 ts Cinnamon 1/2 c Shortening 1/4 ts Nutmeg 1 c Brown sugar, lt; packed 1/8 ts Ginger 1/2 c Sugar 1 1/2 c Flour; unsifted 2 ea Eggs 1 ts Baking soda 2 tb Water 1 ts Salt 2 tb Corn syrup, lt 3 c Oats, old fashioned 2 ts Vanilla 1 c Raisins Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before removing to cooling racks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aniseed Cookies Categories: Cookies Yield: 40 servings 4 ea Eggs; separated 2 c Flour, all purpose 1 3/4 c Powered sugar; sifted 1/4 ts Baking powder 1 x Pinch salt 2 ts Aniseed; ground Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Traditional Decorated Christmas Cookies Categories: Cookies Yield: 48 servings 3/4 c Butter, unsalted; softened 1 ts Vanilla 1/2 c Sugar 1/4 ts Salt 1 ea Egg 2 1/4 c Flour; unsifted 1 tb Lemon peel; finely grated 1 tb Water; (use 2 if req'd) -----------------------------------ICING----------------------------------- 3 ea Egg whites 2 ts Water; (use 3 if req'd) 1 lb Powdered sugar 1 x Food colors, sprinkles, etc Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thouroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 deg. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out var-ious shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Removecookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat untion thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots, if ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Vanilla Cheesecake Categories: Cheesecakes Yield: 8 servings -----------------------------------PASTRY----------------------------------- 1 2/3 c All-purpose flour 2 tb Sugar 1 ea Pinch of salt 1 ea Egg 1/2 c Butter, cut in small pieces 4 tb Ice water 1 tb Butter; (add to above) ----------------------------------FILLING---------------------------------- 1 1/2 lb Cream cheese 1/4 c Cornstarch 1/4 c Oil 5 ea Drops vanilla extract 1 1/4 c Sugar 1/2 c Milk 3 ea Eggs; separated Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Cheesecake Categories: Cheesecakes Yield: 12 servings -----------------------------------CRUST----------------------------------- 1 1/2 c Graham crakers 3 tb Butter or margarine; melted 2 tb Sugar ----------------------------------FILLING---------------------------------- 19 oz Cream cheese; softened 1/4 ts Vanilla 1 c Sugar 3 ea Eggs 2 ts Lemon peel; grated -----------------------------------GLAZE----------------------------------- 1 c Mashed strawberries 3 tb Cornstarch 1 c Sugar 1/3 c Water Pre-heat oven to 350f. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300f. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Meat Loaf Categories: Cajun, Pork/ham, Ground beef, Meatloaf Yield: 6 servings -------------------------------SEASONING MIX------------------------------- 2 ea Whole bay leaves 1/2 ts White pepper 1 ts Salt 1/2 ts Ground cumin 1 ts Ground cayenne pepper 1/2 ts Ground nutmeg 1 ts Black pepper ------------------------------MAIN INGREDIENTS------------------------------ 4 tb Unsalted butter 1/2 c Evaporated milk 3/4 c Finely chopped onions 1/2 c Catsup 1/2 c Green bell peppers, chopped 1 1/2 lb Ground beef 1/4 c Green onions, finely chopped 1/2 lb Ground pork 2 ts Minced garlic 2 ea Eggs, lightly beaten 1 tb Tabasco sauce 1 c Very fine bread crumbs 1 tb Worcestershire sauce 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 350F for 25 minutes, then raise heat to 400F 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" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Crunch Muffins Categories: Muffins Yield: 4 servings 1 1/2 c Unbleached Flour, Sifted 1/4 c Vegetable Shortening 1/2 c Sugar 1 ea Large Egg, Slightly Beaten 2 ts Baking Powder 1/2 c Milk 1/2 ts Salt 1 c Tart Apples * 1 1/2 ts Ground Cinnamon 1 x Nut Crunch Topping * Apples are to be washed and cored. Shred the unpeeled apples for recipe. ~------------------------------------------------------------------------- Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Garlic Categories: Garlic, Appetizers Yield: 1 servings 1 x Whole Heads Of Garlic 1 x Softened Sweet Butter 1 x Toasted Rounds French Bread Preheat oven to 375 degrees F. Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out, like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve. With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months. To keep indefinitely, cover with a film of olive oil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Garlic Categories: Garlic, Appetizers Yield: 8 servings 8 ea Heads Garlic 1 x Springs of Fresh Rosemary * 4 tb Butter * Fresh Oregano also may be used. ~------------------------------------------------------------------------- Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Coeurs a la Creme Categories: Garlic, Appetizers Yield: 8 servings 1 lb Low-fat Cottage Cheese 1 ea Purree ** 1 lb Cheese * 2 c Plain Yogurt * Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic. ~------------------------------------------------------------------------- Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese. Beat in the yogurt. Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic-Stuffed Mushrooms Categories: Garlic, Appetizers Yield: 4 servings 12 ea Medium Mushrooms 1/4 c Garlic Bechemel 3 tb Unsalted Butter 1 x Salt (To Taste) 2 ea Scallions, Sliced 1 x Freshly Ground White Pepper 1 1/2 tb Coarsely Ground Pecans 1 x Cayenne Pepper 1 1/2 tb Fresh Parmesan Cheese * 4 tb Unsalted Butter 1 1/2 tb Bread Crumbs 4 tb Unbleached All-purpose Fl * Grate the Fresh Parmesan Cheese for this recipe. ~------------------------------------------------------------------------- Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature. 1 X Garlic Puree From 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hummus #1 Categories: Garlic, Appetizers, Mideast Yield: 4 servings 31 oz (2 cns) Chick Peas 1/3 c Lemon Juice or To Taste 1 x Liquid * 3 ea Large Cloves Garlic(or More) 6 tb Tahini ** 1 x Salt & Fresh Ground Pepper ---------------------------------GARINISHES--------------------------------- 1 x Olive Oil 1 x Fresh Chopped Parsley 1 x Paprika * Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. ~------------------------------------------------------------------------- Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tzatziki Categories: Garlic, Vegetables, Appetizers Yield: 2 servings 2 c Plain Yogurt 1 1/2 tb White Wine Vinegar 2 ea Large Cucumbers 1 tb Olive Oil 1 x Salt To Taste 1 x Fresh Ground Pepper(2 Taste) 2 ea Large Cloves Garlic, Minced Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tzatziki Sauce Categories: Garlic, Appetizers, Sauces Yield: 2 servings 1 x Same As In 6 Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7 hours. The mixture can be used in several ways. It is zesty on hamburger sandwiches. Top each burger with a slice of ripe tomato, a small heap of grated cabbage, and a dollop of Tzatziki sauce. It can also be served with grilled meats. The meat juices mingling with the tzatziki are utterly delicious. As a sauce for tomatoes, it is something special. Cut several ripe tomatoes into sections, cutting from stem to stern, but do not cut all the way through. Open the tomato like a flower. Salt lightly and invert on paper towles to drain for a few minutes. Fill each tomato with some tzatziki and garnish with fresh mint. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Marinated Shrimp and Garlic Categories: Garlic, Fish/sea Yield: 6 servings 1 c Olive Oil 1 x Salt (To Taste) 1 x Juice Of 1 Lemon 1 x Fresh Ground Pepper(2 Taste) 1/2 ts Paprika 1 x Dashes Worcestershire Sauce 1 ea Bay Leaf 30 ea Cloves Garlic * 1 ts Crushed Rosemary Leaves 1 1/2 lb Shrimp (About 20 /lb) 1/4 ts Cayenne Pepper 1 x Fresh parsley, Chopped 1 x Dashes Tabasco Sauce * Cloves of garlic should be parboiled and peeled. ~------------------------------------------------------------------------- Gently heat the olive oil in a wide, heavy sillet. Add all the remaining ingredients except the shrim and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refregerator for a day or so. Sprinkle with parsley before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yogurt Chicken with Garlic-Mint Dipping Sauce Categories: Garlic, Poultry, Dips, Sauces Yield: 4 servings 1 1/2 c Plain Yogurt 1 ea Thin Slice Ginger Root, P 1 c Bread Crumbs 2 tb Chopped Green Chilies, (c 1 x Salt & Pepper To Taste 1 ts Sugar 4 ea Chicken Thighs, Skinned 1 x Salt To Taste 4 ea Chicken Legs, Skinned 3/4 c Fresh Mint Leaves 1 x Dipping Sauce 1/4 c Fresh Coriander (Chinese 1 x Garlic Puree From 1 Head 1/4 c Fresh Parsley Leaves 1/2 ea Small Onion, Coarsely Cho 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Sausage in Tomato Sauce Categories: Garlic, Sauces, Poultry, Sausages Yield: 8 servings 1/4 c Olive Oil 56 oz (2 cns) Tomatoes 4 ea Lg Cloves Garlic,Coarse Chop 6 oz (1 can) Tomato Paste 2 1/2 lb Sweet Ital. Sausage Links 1 x Salt And Pepper To Taste 1 1/2 lb Hot Ital. Sausage Links 1/2 tb Dried Basil 4 ea Chicken Legs 1/2 c Dry Red Wine 4 ea Chicken Thighs 1 x Chopped Fresh Parsley Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Braised with 40 Cloves of Garlic Categories: Garlic, Poultry Yield: 6 servings 40 ea Cloves Garlic * 1/2 ts Allspice 6 ea Chicken Legs/Thighs ** 1/4 ts Cinnamon 2 ea Med Onions, Coarsely Chopped 1 x Salt & Pepper To Taste 2 tb Olive Oil 1/4 c Cognac 1 c Fresh Parsley, Chopped 1/3 c Dry White Vermouth 1 ts Dried Tarragon, Crumbled * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stefado of Beef and Garlic Categories: Garlic, Beef Yield: 6 servings 3 lb Stew Meat Trimmed 1" cubes 1/2 ts Sugar 6 oz (1 cn) Tomato Paste 1/2 c Dry White Wine 1/2 c Fresh Parsley, Chopped 1/4 c Dry Red Wine Vinegar 1 x Salt & Pepper To Taste 1 lb Pearl Onions * 1 ea Bay Leaf 30 ea Cloves Garlic * 1 ts Dried Oregano, Crumbled 1/2 lb Feta Cheese, Crumbled 1 ts Cinnamon 1 c Walnuts, Coarsely Chopped 1 ts Ground Cumin 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cowboy's Brisket Categories: Garlic, Beef Yield: 4 servings 4 lb First Cut Brisket Of Beef 1 1/2 tb Bacon Fat 3 ea Cloves Garlic, Slivered 1 c Strong Black Coffee 3 ea Cloves Gralic, Crushed 1 x Salt & Pepper, To Taste 4 ea Large Onions, Thinly Sliced 1/2 c Water 1 c Apple Cider Vinegar 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flank Steak with Garlic Wine Sauce Categories: Garlic, Meats, Sauces Yield: 4 servings 1 1/2 lb Flank Steak (1 piece) 2 tb Thinly Slice Scallions 1 x Salt & Pepper, To Taste 1 c Dry Red Wine 2 tb Unsalted Butter 1 x Garlic Puree(1 head Roasted) 2 tb Unsalted Butter, Softened 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gratin of Potatoes and Cheese Categories: Garlic, Vegetables Yield: 8 servings 2 ea Lg. Cloves Garlic * 2 c Grated Gruyere Cheese 4 ea Lg. Idaho Potatoes ** 2 pt Whipping Cream 1 x Salt & Pepper To Taste * Garlic cloves should be peeled and split. ** Potatoes should be peeled and sliced paper-thin. (Slice at the last minute so that they do not darken; do not soak in cold water). ~------------------------------------------------------------------------- Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish with the cut sides of the garlic. Leave the garlic in the dish. Cover with a layer of potatoes. Sprinkle with some salt and freshly ground pepper and cheese. Pour some cream over the whole thing. Repeat until all the potatoes, cream, and cheese are used. Place the pan, uncovered in the oven. (Put a baking sheet underneath to catch spills.) Bake for 1 hour or more, until the top is browned and the cream has cooked down to a thick sauce. During the first 1/2 hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while. Serve hot, at room temerature or cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic-Wine Rice Pilaf Categories: Garlic, Vegetables, Rice/grains, Pilaf Yield: 4 servings 1 x Rind Of 1 Lemon 1 c Regular Rice (Not Instant) 8 ea Cloves Garlic, Peeled 1 1/4 c Chicken Stock 1/2 c Parsley 3/4 c Dry Vermouth 6 tb Unsalted Butter 1 x Salt & Pepper To Taste Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until ti begins to bubble at teh sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to erve. Serve hot or at room temeperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice with Garlic and Pine Nuts Categories: Garlic, Vegetables, Rice/grains Yield: 6 servings 4 tb Unsalted Butter 3/4 c Pine Nuts 1 x Garlic Puree(1 Roasted Head) 1 x Salt & Pepper To Taste 4 c Cooked Regular Rice Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venezuelan Peppers with Shrimp Categories: Fish/sea, Vegetables, Garlic Yield: 10 servings 3 lb Shrimp (16-20/lb) 1 ea Chili Pepper Seeded/Minced 3 c Spanish Olive Oil 1 ea Loaf French Bread 1" Slices 4 ea Large Red Bell Peppers * 1 x Feta Cheese (optional) 8 ea Cloves Garlic ** * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger-Garlic Shrimp, China Royal Categories: Fish/sea, Garlic, Chinese Yield: 4 servings 16 ea Jumbo Shrimp, With Shell 3 ea Cloves Garlic Peeled/Crushed 1/4 c Vegetable Oil 2 ea Green Onions/Scallions ** 1 ea Piece Ginger * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zwei-Bohnenensuppe (Two Bean Soup) Categories: German, Soups/stews, Beef, Beans Yield: 4 servings 1 1/4 c White Beans; Dry 1 ea Potato; Peeled & Diced 4 oz Ham; Cubed 1 tb Butter 1 c Cut Green Beans; * 2 tb Unbleached Flour 1/4 c Celery; Diced 3/4 c Beef Broth 1 ea Green Onion; Diced 1/2 ts Salt 1 ea Onion; Yellow, diced 1/4 ts Pepper ----------------------------------GARNISH---------------------------------- 1 ea Parsley; Sprig * Beans can be either fresh or frozen. Do not use canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Weisse Bohnensuppe (White Bean Soup) Categories: German, Soups/stews, Beans Yield: 8 servings 1 lb Navy Beans; Dry 1 ea Garlic; Clove, Minced 3 qt Water 2 c Celery &Tops; Finely Chopped 1 ea Ham Bone Or Hock; Smoked 1 1/2 ts Salt 2 tb Parsley; Chopped 1/2 ts Pepper 1 c Onions; Finely Chopped Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gulaschsuppe (Goulash Soup) Categories: German, Soups/stews, Beef Yield: 6 servings 2 c Onion; Chopped 1 ts Paprika 1/4 c Shortening 2 ea Garlic Cloves; Minced 3 ea Green Bell Peppers; Chopped 6 c Beef Broth; * 3 tb Tomato Paste 1 tb Lemon Juice 1 lb Beef Cubes; 1-inch Cubes 1/4 ts Caraway Seeds 1 x Red Pepper; Dash * Beef Broth can be either canned or home made (home made is preferred.) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Krautsuppe (Cabbage Soup) Categories: German, Soups/stews Yield: 6 servings 4 ea Slices Bacon; Thick, Diced 1 ea Head Green Cabbage; shredded 2 ea Onions; Sliced 4 c Chicken Stock Or Bouillon 1 ea Turnip; Sliced 2 c Water 2 ea Carrots; Diced 6 ea Sprigs Parsley * 2 ea Potatoes; Cubed 1 ea Bay Leaf * ----------------------------------GARNISH---------------------------------- 1/4 c Parmesan Cheese; Grated * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linsensuppe Mit Frankfurter (Lentil Soup with Frankfurters) Categories: German, Soups/stews Yield: 4 servings 1 c Lentils; Dried Quick-Cooking 1 tb Vegetable Oil 6 c Water 2 tb Unbleached Flour 2 ea Bacon; Slices, Diced 1 tb Vinegar 1 ea Leek or Green Onion; * 4 ea Frankfurters; Thickly Sliced 1 ea Carrot;Large, Finely Chopped 1 tb Catsup; Tomato 1 ea Celery;Stalk, Finely Chopped 1 ts Salt 1 ea Onion; Finely Chopped 1/4 ts Black Pepper * Leek or Green Onion should be finely chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ochsenschwanzsuppe (Ox Tail Soup) Categories: German, Soups/stews, Veal Yield: 6 servings 2 lb Ox Tails; Disjointed OR 1/2 c Carrots; Diced 2 ea Veal Tails 1 c Celery; Diced 1 ea Onion; Medium, Sliced 1 ea Bay Leaf 2 tb Vegetable Oil 1/2 c Tomatoes; Drained 8 c Water 1 ts Thyme; Dried, Crushed 1 ts Salt 1 tb Unbleached Flour 4 ea Peppercorns 1 tb Butter or Margarine 1/4 c Parsley; Chopped 1/4 c Madeira In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frische Tomatensuppe (Fresh Tomato Soup) Categories: German, Soups/stews Yield: 4 servings 6 ea Tomatoes; Medium Size OR 1 tb Tomato Paste 2 lb Italian Plum Tomatoes 1/2 ts Basil; Dried 1 ea Onion; Chopped 1/4 ts Pepper; Freshly Ground 1 ea Celery; Stalk, Chopped 1/2 ts Salt 2 c Chicken Broth 1/2 c Yogurt Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kartoffelsuppe (Potato Soup) Categories: German, Soups/stews Yield: 4 servings 2 ea Potatoes; Medium 1 ea Bay Leaf; Small 1 ea Onion; Medium Size 1/2 ts Salt 4 ea Celery & Leaves; Stalks 2 tb Butter 2 tb Vegetable Oil 2 c Milk;Up to 3 Cups Maybe Used 1 x Boiling Water ----------------------------------GARNISH---------------------------------- 1 x Parsley; Chopped Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup) Categories: German, Soups/stews Yield: 4 servings 1 ea Cucumber; Medium 1 c Cream; Heavy 4 ea Potatoes;Med, Peel And Dice 1/2 c Milk 1 ts Salt 1 ea Green Onion; Grated 2 c Water; Cold 1 ts Dillweed; Dried OR 1/4 ts Pepper; White 1 tb Fresh Dill; Chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zwiebelkuchen (Onion Pie) Categories: Vegetables, German Yield: 8 servings 1 pk Yeast; Active Dry 2 ea Onions; Medium, Sliced 1 ts Sugar 1/4 ts Cumin 1 1/2 ts Salt 1/2 ts Salt 3 c Unbleached Flour 1 x Pepper; As Desired 1 tb Shortening 1 ea Egg Yolk 1 c Water; 120 to 130 Degrees F. 1 c Sour Cream 6 ea Bacon; Slices, Cut Up Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bauernfruhstuck (Farmers Breakfast) Categories: German, Breakfast Yield: 4 servings 4 ea Potatoes; Medium 1/2 ts Salt 4 ea Bacon; Strips, Cubed 1 c Ham; Cooked, Small Cubes 3 ea Eggs; Large 2 ea Tomatoes; Medium, Peeled 3 tb Milk 1 tb 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Uberbackener Spinat Mit Kase (Baked Spinach with Cheese) Categories: German, Cheese/eggs Yield: 4 servings 1 lb Spinach; Fresh * 1/2 lb Emmenthaler Cheese; Grated 1/4 lb Butter 1 ts Paprika 1 ea Onion; Large, Diced 1/8 ts Nutmeg 2 ea Garlic; Cloves, Minced 1/4 ts Pepper 1/2 ts Salt * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gefullt Krautroladen (Stuffed Cabbage Rolls) Categories: German, Vegetables, Beef Yield: 6 servings 1 1/2 c Brown Rice 2 ea Eggs; Large, Slightly Beaten 3 c Water 1/4 c Bread Crumbs 2 ts Salt 1/2 c Parsley; Fresh, Minced 1 ts Dillseed 2 1/2 lb Cabbage 1/2 ts Marjoram 1 x Cheesecloth; About 6 ft. 3/4 ts Pepper 2 1/2 c Tomatoes; Canned, Chopped 2 1/2 c Onion; Chopped 1/2 c Vermouth; Dry 5 tb Vegetable Oil 1/2 c Beef Broth 1/2 ts Paprika 2 tb Tomato Paste 2 ea Garlic; Cloves, Minced 1/2 ts 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eier in Gruner Sosse (Eggs In Green Sauce) Categories: German, Cheese/eggs, Sauces Yield: 4 servings 2 tb Mayonnaise 1/2 ts Salt 1 c Sour Cream; * 1/4 ts Pepper 1 ea Lemon; Med, Juiced 1/2 ts Sugar 9 ea Eggs; Large, Hard Cooked 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gegrillte Bratwurst (Grilled Bratwurst) Categories: German Yield: 6 servings 6 ea Bratwursts 6 ea Peppercorns 12 oz (1 Can) Beer 4 ea Cloves 1 ea Onion; Med., Chopped 6 ea Hard Rolls Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jager-Eintopf (Hunter's Stew) Categories: German, Soups/stews, Ground beef, Beef Yield: 4 servings 1 1/2 c Onions; Minced 1 ts Salt 1/4 lb Mushrooms; Sliced 1/2 ts Pepper 2 tb Vegetable Oil 3 ea Potatoes; Medium 1 lb Ground Beef; Coarse Grind * 3 tb Butter 1 c Beef Broth 2 ea Eggs; Large 5/8 ts Nutmeg 4 ea Apples; Tart 1/2 ts Worcestershire Sauce 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Berghoff Ragout (Ragout a la Berghof) Categories: German, Beef Yield: 8 servings 3/4 c Butter 2 c Beef Broth; Canned/Homemade 3 1/2 lb Round Steak; Bonless * 1 c White Wine; Dry 1 c Onion; Chopped 1 ts Salt 1 1/2 c Green Bell Pepper; Chopped 1 ts Worcestershire Sauce 1 lb Mushrooms; Sliced 1 x Tabasco Sauce; To Taste 1/2 c Unbleached Flour * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Falscher Hase (False Hare (German Meatloaf)) Categories: German, Pork/ham, Ground beef, Meatloaf Yield: 4 servings 1/2 lb Ground Beef; Lean 1 ts Paprika 1/2 lb Ground Pork; Lean 1 ts Mustard; Prepared 1 ea Onion; Medium, Chopped 2 tb Parsley; Chopped 3 tb Bread Crumbs 3 ea Hard Cooked Eggs; Peeled 3 tb Water; Cold 4 ea Bacon; Strips 2 ea Eggs; Large 4 tb Vegetable Oil 1/2 ts Salt 1 c Beef Broth -----------------------------------SAUCE----------------------------------- 1/4 c Water; Hot 1/4 c Water 1 ts 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerbraten Categories: German, Beef Yield: 6 servings 4 lb Beef Roast; Boneless 2 ea Cloves 1 c Water 2 tb Vegetable Oil 1 c Wine Vinegar 1 ea Tomato; Medium * 2 ea Onions; Medium, Sliced 2 tb Unbleached Flour 1 ts Salt 2 ts Sugar 6 ea Peppercorns 1/4 c Water 2 ea Bay Leaves * Tomato should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steaks Esterhazy Categories: Meats, German Yield: 4 servings 1/4 lb Mushrooms; Diced 1/2 ts Salt 1 ea Carrot; Small, Diced 1 c Sour Cream 1 ea Shallot Or Green Onion; * 1 ts Worcestershire Sauce 2 tb Butter 4 ea Servings Of Steak; ** 1 ts Paprika * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deutsches Beefsteak (German Beefsteaks) Categories: German, Ground beef, Beef Yield: 4 servings 1 ea Hard Roll; Large, Dry 1 lb Ground Beef; Lean 1/2 c Water 1/2 ts Salt 4 tb Vegetable Oil 1/4 ts Pepper 1 ea Onion; Medium, Chopped 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mohren Mit Geschnetzeltern (Beef Strips and Carrots) Categories: German, Vegetables, Beef Yield: 4 servings 1 lb Carrots 2 tb Vegetable Oil 2/3 c Carbonated Soda Water 2 ea Onions; Small, Diced 1 c White Wine 1/4 ts White Pepper 1 ts Salt 1/2 c Heavy Cream 1/4 ts Sugar 1 tb Parsley; Chopped 1 lb Sirloin Steak 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole) Categories: German, Pork/ham, Ground beef, Beef Yield: 4 servings 1 lb Cabbage; Head, Small 1/2 ts Salt 1 tb Vegetable Oil 1/2 ts Pepper 2 ea Onions; Medium, Chopped 1/2 c White Wine; Dry 1/2 lb Pork; Lean, Cubed 1 ts Vegetable Oil 1 lb Ground Beef; Lean 3 ea Bacon; Strips, Thick Sliced 1 ts Caraway Seeds 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rindergulasch (Beef Goulash) Categories: German, Beef Yield: 4 servings 3 tb Vegetable Oil 1 ts Paprika 1 lb Round Steak; Cubed 1/4 ts Sugar 3 ea Onions; Medium, Chopped 2 c Water; Hot 1/2 ts Salt 1 tb Unbleached Flour 1/4 ts Pepper 1/4 c Water; Cold 1/2 ts Garlic Salt 1/2 c Cream; Heavy Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rindfleisch-Eintopf (Beef Stew) Categories: German, Soups/stews, Beef Yield: 6 servings 1/4 c Shortening 1 x Pepper; To Taste 3 lb Rump Roast; Boneless 2 ts Mustard; Dry 2 c Onions; Sliced 1/2 ts Celery Seed 1/4 c Unbleached Flour 1/4 c Water 2 tb Salt 1 lb Tomatoes; (1 can) 2 tb Sugar Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rinderrouladen (Beef Rolls) Categories: German, Beef, Pork/ham Yield: 4 servings 4 ea Sandwich Or Roll Steaks; * 1 ea Onion; Large, Chopped 2 ts Mustard; Dijon-style 1/4 c Vegetable Oil 1/2 ts Salt 1 1/2 c Beef Broth; Hot 1/4 ts Pepper 4 ea Peppercorns 2 ea Pickles; ** 1/2 ea Bay Leaf 2 oz Salt Pork; ** OR 1 tb Cornstarch 2 ea Bacon; Strips ** * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rostbraten Mit Pilzfulle (Beef Roast with Mushroom Stuffing) Categories: German, Beef Yield: 6 servings -----------------------------------ROAST----------------------------------- 1/2 ts Salt 2 lb Flank Steak 1/4 ts White Pepper 1 ts Mustard; Dijon Style -----------------------------MUSHROOM STUFFING----------------------------- 2 tb Vegetable Oil 1 tb Tomato Paste 1 ea Onion; Small, Chopped 1/2 c Bread Crumbs; Dried 4 oz Mushroom Pieces; * 1/4 ts Salt 1/2 c Parsley; Chopped 1/4 ts Pepper 2 tb Chives; Chopped 1 ts Paprika -----------------------------------GRAVY----------------------------------- 3 ea Bacon; Strips, Cubed 1 ts Mustard; Dijon Style 2 ea Onions; Small, Fine Chopped 2 tb Tomato Catsup 1 c Beef Broth; Hot * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerbraten Mit Ingwer Kuchen Sosse(Saurebraten&gingersanps) Categories: German, Cookies, Beef Yield: 10 servings 4 lb Rump Roast; Beef, Boneless 1/2 c Cider Vinegar 2 ea Onions; Thinly Sliced 1/4 c Vegetable Oil 8 ea Peppercorns 1/2 ts Salt 4 ea Cloves; Whole 2 c Water; boiling 1 ea Bay Leaf 10 ea Gingersnaps 1 c White Vinegar; Mild 1/2 c Sour Cream 1 c Water 1 tb Unbleached Flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerbraten Klopse (Sauerbraten Meatballs) Categories: German, Ground beef, Beef Yield: 4 servings 1 lb Ground Beef; Lean 2 tb Vegetable Oil 1/4 c Milk 1/2 c Vinegar 1/4 c Bread Crumbs; dry 3/4 ts Ginger; Ground 1/8 ts Cloves; Ground 1 ea Bay Leaf 1/8 ts Allspice; Ground 4 tb Sugar; Brown 1/2 ts Salt 2 tb Unbleached Flour 1 x Pepper; To Taste Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Konigsberger Klopse (Konigsberg Meatballs) Categories: German, Ground beef, Beef Yield: 4 servings ---------------------------------MEATBALLS--------------------------------- 1 ea Hard Roll 1 ea Onion; Small, Chopped 3/4 c Water 1 ea Egg; Large 1 lb Ground Beef; Lean 1/2 ts Salt 1 ea Bacon; Strip, Diced 1/4 ts Pepper; White 4 ea Anchovy Fillets; Diced -----------------------------------BROTH----------------------------------- 6 c Water 1 ea Onion; Small, Peeled, Halved 1/2 ts Salt 6 ea Peppercorns 1 ea Bay Leaf -----------------------------------GRAVY----------------------------------- 1 1/2 tb Butter or Margarine 1/2 ts Mustard; Prepared 1 1/2 tb Unbleached Flour 1 ea Egg Yolk; Large 1 tb Capers 1/4 ts Salt 1 ea Lemon Juice; Of 1/2Med.Lemon 1/4 ts 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hochrippe Und Sauerkraut (Spareribs and Sauerkraut) Categories: German, Vegetables, Beef Yield: 4 servings 32 oz Sauerkraut; Canned (2 Cans) 1/2 ts Caraway Seeds 3 lb Spareribs; Country Style 1/2 ts Pepper 2 ts Paprika 10 ea Bacon; Slices,Rolled InFlour 6 ea Beef Bouillon Cubes Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bayerischer Mit Spargel (Barvarian Veal with Asparagus) Categories: German, Vegetables, Beef, Veal Yield: 6 servings 2 lb Veal; Cubed 2 c Beef Broth 2 tb Vegetable Oil 3 tb Unbleached Flour 1 ea Onion; Large, Chopped 1/2 ts Salt 1 c Carrots; Chopped 1 x Pepper;Fresh Ground,To Taste 1 tb Parsley; Chopped 20 oz Frozen Asparagus; * OR 1/4 c Lemon Juice; Fresh 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schwalbennester (Barvarian Veal) Categories: German, Beef, Veal Yield: 4 servings 1 lb Veal; Cut In 4 Thin Slices 2 tb Vegetable Oil 1/2 ts Salt 1 ea Onion; Medium, Diced 1/8 ts Sugar 3/4 c Beef Bouillon; Heated 1/2 ts Pepper; White 1 tb Tomato Paste 1 tb Mustard; Dijon Style 2 tb Unbleached Flour 4 ea Bacon; Slices 1/4 c Red Wine 4 ea Eggs; Large, Hard Cooked 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gefullte Kalbsbrust (Stuffed Veal Breast) Categories: German, Veal, Pork/ham, Ground beef Yield: 4 servings 1/2 lb Ground Beef; Lean 4 lb Breast Of Veal; With Brisket 1/4 lb Ground Pork 3 tb Shortening 1 ea Egg; Large 2 ts Paprika 1 c Bread Crumbs; Soft 2 ea Bay Leaves 1 tb Lemon Juice 6 ea Cloves; Whole 1/8 ts Nutmeg 1/2 ts Rosemary 1/2 ts Salt 1/2 ts Basil 1 x Pepper; To Taste 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing) Categories: German, Veal, Ground beef, Beef Yield: 6 servings -------------------------------HERB STUFFING------------------------------- 3 ea Bacon; Strips 1/2 lb Ground Beef; Lean 1 ea Onion; Medium 1/2 c Bread Crumbs; Dry 4 oz Mushroom Pieces; (1 can) 3 ea Eggs; Large 1/4 c Fresh Parsley; Chopped 1/3 c Sour Cream 1 tb Dill; Fresh, Chopped 1/2 ts Salt 1 ts Tarragon Leaves; Dried 1/4 ts Pepper 1 ts Basil Leaves; Dried ------------------------------------VEAL------------------------------------ 3 lb Boned Veal Breast; OR 1 tb Vegetable Oil 4 lb Boned Leg Of Veal 2 c Beef Broth; Hot 1/2 ts Salt 2 tb Cornstarch 1/4 ts Pepper 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schweinekotelett in Zweibelsosse (Pork Chops In Onion Sauce) Categories: German, Vegetables, Beef, Pork/ham Yield: 4 servings 4 ea Pork Chops 4 ea Onions; Small (2 med) * 1/2 ts Salt 1/2 c Beer 1/4 ts Pepper 1/2 c Beef Broth; Hot 1 1/2 tb Unbleached Flour 1 ts Cornstarch 1 1/2 tb Vegetable Oil * Onions are to be thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops) Categories: German, Pork/ham Yield: 6 servings 6 ea Pork Chops 1/2 ts Salt 1 ea Garlic Clove; Minced 1 x Pepper; As Desired 1 ts Caraway Seeds; Crushed 1 c White Wine; Dry 2 ts Hungarian Paprika; Mild * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kapernschnitzel (Veal Cutlets with Capers) Categories: German, Veal Yield: 4 servings 24 oz Veal Cutlets (4 @ 6oz each) 1 tb Vegetable Oil 2 tb Lemon Juice 2 oz Capers; Drained(1/2 Sm. Jar) 1/2 ts Salt 1/4 c White Wine; Dry 1/8 ts Pepper 1 ea Bay Leaf 1/2 ts Paprika 3 tb Evaporated Milk ----------------------------------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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce) Categories: German, Fruits, Veal, Sauces Yield: 4 servings 4 ea Veal Cutlets; Lean * 1/4 c Red Wine 1 tb Vegetable Oil 2 tb Evaporated Milk 1/2 ts Salt 16 oz Cherries;Tart, Canned, Drain 1/8 ts Pepper; White ----------------------------------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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kalbssxhnitzel in Currysosse (Veal Steaks / Lemon & Curry) Categories: German, Veal Yield: 4 servings 1 lb Veal Cutlets; Sliced Thin 2 tb Evaporated Milk 1/2 ts Salt 2 tb Tomato Paste 1/4 ts Pepper 1 ea Lemon; Juiced 3/4 ts Curry Powder 10 ea Parsley Sprigs; Chopped 3 tb Vegetable Oil 2 tb Cognac Or Brandy 2 ea Onions; Diced 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kalbsschnitzel Mit Joghurt (Veal Steaks with Yogurt) Categories: German, Veal Yield: 4 servings 1 lb Veal; Sliced Thin 4 ea Apples; Med. Peel And Slice 1/2 ts Salt 1/2 c Evaporated Milk 1/4 ts Pepper 8 oz Yogurt; Small Container 3 tb Vegetable Oil 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kalbsschnitzel Mit Feinen Gemusen (Veal Rounds / Vegetables) Categories: German, Vegetables, Veal Yield: 4 servings 1/2 ts Salt; Or To Taste 4 tb Butter 1/4 ts Pepper; Or To Taste 4 ea Stewed Tomatoes; Whole 1/4 ts Paprika; Or To Taste 12 ea White Asparagus Spears; * 4 ea Veal Fillets; Cut 1/4" Thick 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomatensalat (Tomato Salad) Categories: German, Vegetables, Salads Yield: 4 servings 5 ea Tomatoes; Med., Chopped 1/4 ts Pepper; Freshly Ground 1 tb Sugar 1/2 c Vegetable Oil 1 ts Salt 6 tb Vinegar 1 ts Basil; Dried 1 tb Worcestershire Sauce 1/4 ts Thyme; Dried 1 ea Onion; Large, Diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schnittbohnensalat (Green-Bean Salad) Categories: German, Salads, Vegetables Yield: 4 servings 1 lb Green Beans; Fresh * 3 tb Vegetable Oil 1 x ;Boiling Salted Water 2 ea Onions; Med., Thinly Sliced 1/4 c Stock; ** 1/2 ts Dried Dillseed 3 tb Vinegar 1 ts Sugar * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rote Rubensalat (Red-Beet Salad) Categories: German, Salads, Vegetables Yield: 6 servings 2 ea Red Beets; Bunches ----------------------------------MARINADE---------------------------------- 2 tb ;Water 1 ts Horseradish 1/4 c Vinegar 1/4 ts Cloves; Ground 2 tb Caraway Seeds 1/2 ts Salt 1 ts Sugar 1/4 ts Pepper 2 tb Onion; Minced 5 tb Vegetable Oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rohkostsalat (Cabbage Fruit Salad with Sour-Cream Dressing) Categories: German, Salads, Vegetables, Fruits, Dressings Yield: 4 servings 2 c Cabbage; Raw, Shredded 1 1/2 ts Lemon Juice 1 ea Apple; Med., Diced, Unpeeled 1/4 ts Salt 1 tb Lemon Juice 1 tb Sugar 1/2 c Raisins 1/2 c Sour Cream 1/4 c Pineapple Juice Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rotkrautsalat (Red Cabbage Salad) Categories: German, Salads, Vegetables Yield: 4 servings 5 ea Bacon; Slices 2 tb Vegetable Oil 1 ts Sugar 1/2 ts Salt 2 tb Vinegar 1/4 ts Pepper 1/4 c Wine; Red or White 1 tb Caraway Seeds 1/2 ea Red Cabbage; Head, Shredded Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gurkensalat (Cucumber Relish Salad) Categories: German, Salads, Vegetables, Relishes Yield: 4 servings 2 ea Cucumbers; Medium 1/8 ts Pepper 1 1/2 tb Sugar 1/2 c Sour Cream 1 1/2 tb Cider Vinegar 1 tb Parsley; Fresh, Minced 1/2 ts Salt Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kartoffelsalat Mit Biermarinade (Potato Salad/beer Dressing) Categories: German, Salads, Vegetables, Marinade, Dressings Yield: 4 servings 6 ea Potatoes; Medium 2 tb Unbleached Flour 4 ea Bacon; Slices 1/2 ts Mustard; Dry 1 tb Onion; Chopped 1 tb Sugar 1 ea Celery; Stalk, Chopped 1 c Beer; Any Brand 1 ts Salt 1/2 ts Tobasco Sauce 2 tb Butter 2 tb Parsley; Chopped Fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad) Categories: German, Salads, Vegetables Yield: 4 servings 4 c Potatoes; * 1/3 c Onion; Chopped 2 c Chicken Broth; ** 1/2 ts Sugar 1/2 ts Salt 2 tb Lemon Juice 1/4 c Vegetable Oil 1 x Pepper; As Desired * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kalter Kartoffelsalat (Cold Potato Salad) Categories: German, Salads, Vegetables Yield: 6 servings 6 ea Potatoes; Large * 3 tb Vinegar 1 x ;Boiling Water 1/2 ts Mustard; Prepared 1/2 ts Salt 1 ts Sugar 1 ea Onion; Medium, Minced 2 ts Dillseed * Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Warmer Kartoffelsalat (Hot Potato Salad) Categories: German, Salads, Vegetables Yield: 4 servings 3 ea Potatoes;Med,Boiled In Skins 3/4 ts Salt 3 ea Bacon; Slices 1/4 ts Celery Seeds 1/4 c Onion; Chopped 1/4 ts Pepper 1 tb Unbleached Flour 3/8 c ;Water 2 ts Sugar 2 1/2 tb Vinegar Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bayerischer Wurstsalat (Barvarian Sausage Salad) Categories: German, Salads, Vegetables, Meats, Sausages Yield: 4 servings 1/2 lb Knockwurst; Cooked / Cooled 1/2 ts Salt 2 ea Pickles; Small 1/4 ts Pepper 1 ea Onion; Medium 1/4 ts Paprika 3 tb Vinegar 1/4 ts Sugar 1 tb Mustard; Prepared * 1 tb Capers 2 tb Vegetable Oil 1 tb Parsley; Chopped * Mustard must be the strong Djon or Gulden Type. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerkrautsalat Mit Schinken (Sauerkraut Salad with Ham) Categories: German, Salads, Vegetables, Meats Yield: 4 servings 1 lb Sauerkraut; (1 Lb Can) 6 oz Ham; Cooked 1/2 lb Blue Grapes ----------------------------------DRESSING---------------------------------- 1/2 c Yogurt 1/4 ts Pepper; White 1/4 ts Salt 1 ts Honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Heringstopf Mit Saurer Sahne (Herring Salad with Sour Cream) Categories: German, Salads, Fruits, Vegetables, Fish/sea Yield: 4 servings ------------------------------SOUR-CREAM SAUCE------------------------------ 1 c Sour Cream 1/2 x Lemon; Juice Only 1/2 c Yogurt 1/4 ts Sugar -----------------------------------SALAD----------------------------------- 2 ea Onions; Small 2 ts Dill; Fresh OR 2 ea Apples; Medium, Tart 1/2 ts Dillweed; Dried 8 ea Herring Fillets; Marinated Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Heringsalat (Herring Salad) Categories: German, Salads, Vegetables, Fish/sea Yield: 4 servings 8 oz Pickled Herring; Drained 2 ts Onion; Grated 1/2 ea Green Pepper; Seed And Dice 2 tb Vegetable Oil 1 ea Apple; Tart, Core And Dice 1 tb Vinegar 1 ea Orange; Sectioned And Diced 4 ea Lettuce Leaves; Cupped Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruchtsalat Mit Nussen (Fruit Salad with Nuts) Categories: German, Salads, Vegetables, Fruits Yield: 4 servings 1 ea Honeydew Melon; Small 1 x Lettuce Leaves 2 ea Oranges 12 ea Walnut Halves 1 c Blue Grapes ----------------------------------DRESSING---------------------------------- 8 oz Yogurt; (1 Container) 2 tb Evaporated Milk 1 tb Lemon Juice 1 x Salt; Dash 1 tb Orange Juice 1 x White Pepper; Dash 1 tb Tomato Catsup Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hamburger Fischsalat (Hamburg-Style Fish Salad) Categories: German, Salads, Fish/sea, Cheese/eggs Yield: 4 servings 1 tb Butter 4 ea Eggs; Large, Hard Cooked 1 lb White Fish Fillets; * 2 ea Pickles; Dill 1/2 c ;Hot Water 1 tb Capers -----------------------------------SAUCE----------------------------------- 2 tb Mayonnaise 1 ts Mustard; Dijon-style 2 tb Sour Cream 1/2 ts Salt 2 ts Lemon Juice 1/4 ts Pepper; White ----------------------------------GARNISH---------------------------------- 1 ea Egg; Large, Hard Cooked 4 ea Beets; Canned, Slices * Fillets may be fresh or frozen. They can include cod, turbot, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roggenbrot (Rye Bread) Categories: German, Breads Yield: 12 servings 2 pk Yeast; Active Dry 1/2 c Molasses 1/2 c ;Warm Water(110-120 degrees) 2 tb Butter 1 1/2 c Milk; Lukewarm 3 1/4 c Rye Flour; Unsifted 2 tb Sugar 2 1/2 c Bread Flour; Unsifted 1 ts Salt Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spatzle (Spaetzle Noodles) Categories: German, Breads, Pasta Yield: 4 servings 3 c Flour; Unbleached 4 ea Eggs; Large, Beaten 1 ts Salt 1/2 c ;Water, Or More 1/4 ts Nutmeg 1/4 c Butter Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kasespatzle (Spaetzle Cheese Noodles) Categories: German, Breads, Cheese/eggs, Pasta Yield: 4 servings 3 tb Butter Or Margarine 1 ts Dry Mustard 3 ea Onions;Sliced In Small Rings 2 c Spaetzle Noodles 3 oz Emmenthaler Cheese; Grated 2 tb Chives; Chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braune Zucker Platzchen (Brown Sugar Cookies) Categories: German, Cookies Yield: 6 servings 1 1/2 c Brown Sugar; Frimly Packed 1 ts Cinnamon 2/3 c Shortening 1/2 ts Cloves 2 ea Eggs; Large 1/4 ts Salt 2 tb Milk 2 c Unbleached Flour 1 tb Orange Rind; Grated 1 c Raisins 2 ts Baking Powder 1/2 c Nuts; Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gewurzplatzchen (Spice Cookies) Categories: German, Cookies Yield: 6 servings 1/2 c Butter Or Margarine 1/4 ts Salt 1/4 c Shortening 2 ts Baking Soda 1 c Brown Sugar; Firmly Packed 1 ts Cinnamon 1 ea Egg; Large 1/2 ts Ginger 1/4 c Molasses 1/2 ts Cloves; Ground 2 1/2 c Flour; Unbleached, Unsifted 1/2 ts Allspice; Ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spritzgeback (Spritz Cookies) Categories: German, Cookies Yield: 10 servings 1 c Butter; (No Margarine) 1 ts Almond Or Lemon Extract 2/3 c Confectioners' Sugar 2 1/4 c Flour; Unbleached, Unsifted 1 ea Egg; Large 1/4 ts Salt 1 ea Egg Yolk; Large 1/2 ts Baking Powder Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nusskipferl (Nut Crecents) Categories: German, Cookies Yield: 10 servings 1 pk Yeast; Active Dry 1 c Sour Cream 4 c Flour; Unbleached, Unsifted 3 ea Egg Yolks; Large 1 c Butter Or Margarine;Softened ----------------------------------FILLING---------------------------------- 3 ea Egg Whites; Large 1 c Sugar; Or To Taste 1 c Nuts; Ground 1 ts Vanilla Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mandel-Halbmonde (Almond Crecents) Categories: German, Cookies Yield: 8 servings 1 c Butter Or Margarine 2 1/2 c Flour; Unbleached 3/4 c Sugar 1 c Almonds; Ground 1 ts Vanilla Extract 1 x Confectioners' Sugar 1 1/2 ts Almond Extract Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sandtortchen (Sand Tarts) Categories: German, Cookies Yield: 24 servings 2 1/2 c Sugar 1 ea Egg White; Large, Beaten 2 c Butter Or Margarine 1 x Sugar 2 ea Eggs; Large 1 x Cinnamon 4 c Flour; Unbleached, Unsifted 1 x Pecan; Halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lebkuchen (Spice Bars) Categories: German, Cookies Yield: 12 servings 1 ts Cinnamon 1/2 c Almonds, Ground 1 ts Allspice; Ground 1 ts Lemon Rind; Grated 1/4 ts Cloves; Ground 2 ea Eggs; Large 1/2 ts Salt 3/4 c Sugar 2 1/4 c Flour; Unbleached, Unsifted 3/4 c Honey 1/2 ts Baking Powder 1/2 c Milk --------------------------------ALMOND GLAZE-------------------------------- 1 c Confectioners' Sugar 1 ts Rum 1/2 ts Almond Extract 1 tb ;Water Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pfeffernusse (Pepper Balls) Categories: German, Cookies Yield: 12 servings 4 c Flour; Unbleached, Unsifted 1 1/4 c Honey 1 ts Baking Powder 2 tb Butter; (No Margarine) 1 ts Cinnamon 2 ea Eggs; Large 1 ts Cloves; Ground 1 c Confectioners' Sugar 1/2 ts Mace 1 ts Vanilla 1 ts Allspice; Ground 1 x ; Water 1 x Black Pepper; As Desired Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spargelgemuse (Fresh Asparagus) Categories: German, Vegetables Yield: 6 servings 2 lb Asparagus; Fresh, Any Color 3 tb Parmesan Cheese; Grated 1 x ;Water, Boiling Salted 1 ea Egg; Large, Hard-cooked 1/4 c Butter Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spargel in Weisser Sosse (White Asparagus In White Sauce) Categories: German, Vegetables, Sauces Yield: 4 servings 29 oz White Asparagus; (2 Cans) 1/2 c Milk 2 tb Margarine 4 oz Ham;Cut into Julienne Strips 2 tb Unbleached Flour 1/8 ts Nutmeg; Freshly Grated 1/2 c ;Asparagus Liquid 1/4 ts Salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grune Bohnen Mit Dill (Grean Beans with Dill) Categories: German, Vegetables, Beef, Beans Yield: 4 servings 9 oz Cut Green Beans; Frozen(1pk) 1 ts Dillweed OR Dillseed 1/3 c ;Water, Boiling 2 tb Butter 1 ea Beef Bouillon Cube Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rosenkohl in Bier Gedunstet (Brussels Sprouts In Beer) Categories: German, Vegetables Yield: 4 servings 1 lb Brussels Sprouts; Fresh 1/2 ts Salt 1 x Beer; Any Brand, To Cover 2 tb Butter Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gedunstetes Weisskraut (Skillet Cabbage) Categories: German, Vegetables Yield: 4 servings 2 tb Vegetable Oil 1 ea Onion; Small, Chopped 3 c Cabbage; Finely Shredded 1/2 ts Salt 1 c Celery; Chopped 1/4 ts Pepper 1 ea Green Pepper; Small, Chopped Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage) Categories: German, Vegetables Yield: 6 servings 1/4 c Butter 1/3 c Brown Sugar 4 ea Apples; Med., Peel, Slice 2 ea Bay Leaves 1/2 ea Onion; Red, Chopped 1/4 c Vinegar 1 ea Red Cabbage; Head,Fine Shred 1/4 c Butter 1 c Red Wine 1 x Lemon Juice;Of 1/2 Med.Lemon 4 ea Cloves; Whole Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Karotten in Bier Gedunstet (Carrots In Beer) Categories: German, Vegetables Yield: 4 servings 4 ea Carrots; Large 1/4 ts Salt 1 tb Butter 1 ts Sugar 1 c Dark Beer; Any Brand Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pilze in Sahnesosse (Mushrooms In Cream Sauce) Categories: German, Vegetables, Sauces Yield: 4 servings 2 lb Mushrooms; Fresh 1/4 ts Paprika 1/4 lb Bacon; Diced 1 x Nutmeg; Pinch of 1/4 c Butter Or Margarine 1 x Mace; Pinch Of 2 ea Onions; Large, Diced 1 c Cream; Heavy 1 c White Wine 1 x Lemon Juice; 1/2 Med Lemon 1/2 ts Salt 2 ea Parsley; Sprigs 1/4 ts Pepper Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinierte Toamten (Marinated Tomatoes) Categories: German, Vegetables Yield: 4 servings 4 ea Tomatoes; Large * 1 ea Garlic; Clove, Large, Minced 1 c Vegetable Oil 1 tb Basil; Fresh, Chopped 1/4 c Wine Vinegar 2 ea Thyme; Sprigs, Fresh,Chopped 1/4 ts Mustard; Dry 1 ea Marjoram; Fresh, Sprig, Chop 1 ts Salt 1 tb Scallion; Minced 1/4 ts Black Pepper * Tomatoes should be peeled and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Suss-Saures Kartoffelgemuse (Sweet-And-Sour Potatoes) Categories: German, Vegetables Yield: 4 servings 8 ea New Potatoes; Boiled In Skin 3/4 c Sugar 1 ea Onion; Medium, Diced 4 ea Bacon; Slices, Cut Up 1/4 ts Salt 3/4 c Vinegar 1/4 ts Pepper Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rotkohl (Red Cabbage) Categories: German, Vegetables, Beef Yield: 4 servings 2 tb Vegetable Oil 1 ts Sugar 2 ea Onions; Small, Sliced 1 ea Apple; Large, Tart, *, OR 2 lb Red Cabbage; Shredded 1/2 c Applesauce 2 tb Vinegar 1/2 c Red Wine 1 x Salt; To Taste 1/2 c Beef Broth; Hot * Core and peel apple, then fine chop it. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kohl Westfalisch (Westphalian Cabbage) Categories: German, Vegetables, Beef Yield: 4 servings 2 lb Cabbage; (1 Head) Approx Wt. 3 ea Apples; Small, Tart 3 tb Vegetable Oil 1 tb Cornstarch 1 ts Salt 2 tb ;Water, Cold 1 ts Caraway Seeds 3 tb Red Wine Vinegar 1 c Beef Broth 1/4 ts Sugar Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Erbsenpuree (Yellow Split-Pea Puree) Categories: German, Vegetables Yield: 6 servings 2 c Yellow Split-peas; Dry 1/8 ts Thyme; Dried 6 c Stock, Broth; Or Water 1 ts Salt 1 ea Onion; Large, Whole 1 ea Onion; Small, Minced 1 ea Carrot; Large 2 tb Butter; Melted 1 ea Turnip or Parsnip; Large 2 tb Unbleached Flour 1/8 ts Marjoram; Dried Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kartoffelpuree Meerrettich (Mashed Potatoes/horseradish Crm) Categories: German, Vegetables Yield: 4 servings 5 ea Potatoes; Medium 1 x Pepper; Freshly Ground 1 x ;Boiling Water 1/2 c Sour Cream 1/2 ts Salt 1 tb Horseradish 2 tb Butter 2 ts Parsley; Minced Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kartoffelpfannkuchen (Potato Pancakes) Categories: German, Vegetables, Pancakes, Breakfast Yield: 4 servings 2 1/2 c Potatoes; (2 Large) * 1 ea Egg; Large, Beaten 3 c ;Water 2 tb Milk 1 ts Lemon Juice 1/2 ts Salt 1 ea Potato; Boiled, Mashed 1 x Vegetable Oil; As Needed * Potatoes are grated on medium grater. 2 1/2 Cups Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apfelpfannkuchen (Apple Pancakes) Categories: German, Fruits, Cakes, Breakfast Yield: 4 servings 2/3 c Flour; Unbleached, Unsifted 2 c Apple; Slices 2 ts Sugar 3/4 c Butter Or Margarine 1/4 ts Salt 2 tb Sugar 4 ea Eggs; Large, Beaten 1/4 ts Cinnamon 1/2 c Milk Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apfelstrudel (Apple Strudel) Categories: German, Fruits, Desserts Yield: 6 servings 6 c Apples; Tart, Sliced 3/4 c Almonds; Ground 3/4 c Raisins 8 oz Fillo Leaves; 1/2 Box,Thawed 1 tb Lemon Rind; Grated 1 3/4 c Butter;(No Margarine),Melted 3/4 c Sugar 1 c Bread Crumbs; Finely Crushed 2 ts Cinnamon Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bayerische Vanillecreme (Bavarian Vanilla Cream) Categories: German, Desserts Yield: 6 servings 2 pk Gelatin; Unflavored 1 1/2 c Milk; Scalded 1/2 c ;Water, Cold 1 c Ice Cream; Vanilla 9 tb Sugar 1 ts Vanilla 1 tb Cornstarch 1 c Cream; Heavy, Whipped 2 ea Eggs; Large, Beaten Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bayerische Erdbeercreme (Strawberry Barvarian) Categories: German, Desserts Yield: 6 servings 1 qt Strawberries; Fresh 1/2 c ;Water, Cold 3/4 c Sugar 2 ts Lemon Juice 1 tb Gelatin; Unflavored,(1 env.) 1 c Cream; Heavy, Whipped Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fladle Uberbacken (Swabian Pancakes) Categories: German, Breakfast, Pancakes Yield: 6 servings 1 1/4 c Flour; Unbleached 4 oz Raisins 3 ea Eggs; Large 1 ts Oil Or Butter;To Grease Dish 1/2 ts Salt 2 tb Sugar 2 c Milk 3 tb Almonds; Sliced and Blanched 1 ts Vegetable Oil 1 tb Butter 16 oz Applesauce; (1 can) Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blitzkuchen Mit Apfeln (Apple Cake) Categories: German, Fruits, Cakes Yield: 6 servings 6 ea Apples; Medium, Tart 1 1/2 c Flour; Unbleached 2 ea Lemons; Medium, Juiced 3/4 c Milk 3 tb Sugar 1 tb Rum 3 tb Butter 2 ea Egg Whites; Large 3/4 c Sugar 1 tb Butter; To Grease Cake Pan 2 ea Egg Yolks; Large, Divided * 1 ts Vegetable Oil 1/2 ea Lemon;Juiced And Peel Grated 3 tb Confectioners' Sugar 1 ts Baking Powder * Do not put the egg yolks together as they will be used individually. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tropfkrapfen (Drop Donuts) Categories: German, Cakes Yield: 10 servings 1/4 c Butter; Softened 2 ts Baking Powder 1 c Sugar 1/4 ts Nutmeg 2 ea Egg Yolks; Large, Beaten 1/2 ts Baking Soda 1 ea Egg; Large, Whole, Beaten 3/4 c Butter OR Sour Milk 4 c Flour; Unbleached 1 x Confectioners' Sugar Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meersburger Kirschen-Dessert (Cherry Desert Meeresburg) Categories: German, Fruits, Desserts Yield: 4 servings 1 lb Cherries; Tart, Fresh 8 oz Cream Cheese; * 3 tb Kirsch 1/2 ts Vaillla Extract 6 tb Sugar 2 oz Almonds; Ground ** 2 tb ;Water 1 c Cream; Heavy 12 ea Ladyfingers ----------------------------------GARNISH---------------------------------- 1 x Pistachio Nuts; Chopped * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Altdeutxche Brotchen (Old German Muffins) Categories: German, Desserts, Fruits, Muffins Yield: 4 servings 3/4 c Butter Or Margarine 1/2 ts Cinnamon 1/2 c Sugar 2 ts Baking Powder 2 ea Eggs; Large 2 1/4 c Flour; Unbleached 1 tb Rum 1/4 c Almonds; Ground 1 ts Vanilla Extract 1 tb Orange Rind; Grated 3 tb Milk 1/4 c Raisins; If Desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake) Categories: German, Cakes, Fruits Yield: 8 servings ------------------------------------CAKE------------------------------------ 6 ea Eggs; Large 4 oz Unsweetened BakingChocolate* 1 c Sugar 1 c Flour; Sifted 1 ts Vanilla Extract -----------------------------------SYRUP----------------------------------- 1/4 c Sugar 2 tb Kirsch 1/3 c ;Water ----------------------------------FILLING---------------------------------- 1 1/2 c Confectioners' Sugar 1 ea Egg Yolk; Large 1/3 c Butter; Unsalted 2 tb Kirsch Liquer ----------------------------------TOPPING---------------------------------- 2 c Sour Cherries; Canned, Drain 1 c Cream; Heavy, Whipped 2 tb Confectioners' Sugar 8 oz Semisweet Chocolate Bar (1) * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Franfurter Kranz (Frankfurt Crown Cake) Categories: German, Cakes Yield: 10 servings ------------------------------------CAKE------------------------------------ 1 c Butter; NO Margarine 8 tb Rum 1 1/2 c Sugar 4 ts Baking Powder 6 ea Eggs; Large * 3 1/2 c Flour; Unbleached, Sifted 1 1/2 ts Grated Lemon Rind ----------------------------BUTTER-CREAM FILLING---------------------------- 1 c Sugar 1 tb Rum 3/4 c ;Water 1 c Butter;NO Margarine,Unsalted 6 ea Egg Yolks; Large ------------------------------PRALINE TOPPING------------------------------ 2 tb Butter 1/2 c ;Water 1 c Sugar 1 c Almonds; Blanched, Sliced -------------------------------APRICOT GLAZE------------------------------- 1/2 c Apricot Jam * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Streuselkuchen (Crumb Cake) Categories: German, Cakes Yield: 6 servings ----------------------------------TOPPING---------------------------------- 1/4 c Sugar 1 c Flour; Unbleached, Unsifted 1/4 c Brown Sugar 1/2 c Butter Or Margarine 2 ts Cinnamon ------------------------------------CAKE------------------------------------ 2 1/4 c Flour; Unbleached, Unsifted 3/4 c Milk 1/4 c Sugar 1/2 c Butter Or Margarine 1/4 ts Salt 1 ea Egg; Large 1 pk Yeast; Dry TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rahmapfelkuchen (Apple and Rum Custard Cake) Categories: German, Cakes Yield: 8 servings -----------------------------------CRUST----------------------------------- 1 1/2 c Flour; Unbleached, Unsifted 2/3 c Butter Or Margarine 5 tb Sugar 1 ea Egg Yolk; Large 1 tb Lemon Rind; Grated 1 tb Milk ----------------------------------FILLING---------------------------------- 1/2 c Soft Bread Crumbs 1/4 c Raisins; * 2 tb Butter Or Margarine; Melted 1/4 c Rum 4 c Apples; Tart, Sliced 3 ea Eggs; Large, Beaten 1 tb Lemon Juice 1/3 c Sugar 1/4 c Sugar 1 3/4 c Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gugelhupf Categories: German, Cakes Yield: 8 servings 1 pk Yeast; Dry Active 1 x Lemon; Rind Of, Grated 1 c Milk; Scalded Then Cooled 3/4 c Raisins 1 c Sugar 1/3 c Almonds; Ground (2 oz Pk) 1 c Butter Or Margarine 1/2 ts Salt 5 ea Eggs; Large 4 c Flour; Unbleached, Unsifted 1 ts Vanilla Extract Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apfelquarkkuchen (Apple and Cream Kuchen) Categories: German, Cakes Yield: 4 servings ------------------------------------CAKE------------------------------------ 1 pk Yeast; Dry, Active 1/4 c Butter or Margarine 1/2 ts Salt 1/2 c Milk 4 tb Sugar 1 ea Egg; Large 2 c Flour; Unbleached, Unsifted ----------------------------------FILLING---------------------------------- 3 c Apples; Tart, Sliced 2 tb Flour; Unbleached 1 tb Lemon Juice 8 oz Cream Cheese; Softened 1 ts Cinnamon 1 ea Egg; Large 3/4 c Sugar CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Haselnusstorte (Hazelnut Torte) Categories: German, Cakes Yield: 8 servings 5 ea Eggs; Large, Separated 1 1/2 c Hazelnuts (Filberts);Ground* 3/4 c Sugar 1 ts Vanilla Extract 6 tb ;Water 2 tb Confectioners' Sugar 1 3/4 c Cake Flour; Sifted 1 c Cream; Heavy, Whipped 1 ts Baking Powder 1 x Fresh Strawberries,If Desire Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Obsttorte (Fruit Torte) Categories: German, Cakes Yield: 8 servings -----------------------------------PASTRY----------------------------------- 2 c Flour; Unbleached 1 c Butter; NO Margarine, Unsalt 1/4 c Sugar 2 ea Egg Yolks ----------------------------------FILLING---------------------------------- 4 c Fruit; Fresh, Canned, Frozen 1/4 c ;Water, If Needed 1/2 c Sugar;If Fresh Fruit Is Used 2 tb Cornstarch -------------------------------ALMOND COATING------------------------------- 1 ea Egg White 1/2 c Almonds; Toasted, Sliced 1 tb Sugar ----------------------------------TOPPING---------------------------------- 2 tb Sugar 1 c Cream; Heavy, Whipped 1 ts Vanilla Extract CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Weintraubentorte (Grape Torte) Categories: German, Desserts Yield: 8 servings -----------------------------------DOUGH----------------------------------- 2 c Flour; Unbleached, Unsifted 1 ea Egg Yolk; Large 2/3 c Sugar 1 ea Lemon; Grated Rind Of 1/4 c Butter Or Margarine 1/8 ts Salt 1 ea Egg; Large ----------------------------------TOPPING---------------------------------- 1 lb Grapes 1/2 ea Lemon; Juice Of 3 ea Egg Whites; Large 4 oz Almonds; Ground 6 tb Sugar DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Neujahrspretzel (New Year's Pretzels) Categories: German Yield: 2 servings 2 c Milk 2 ea Eggs; Large 1/2 c Butter Or Margarine 1 c Confectioners' Sugar 2 pk Yeast; Active, Dry 1 x ;Water 2 ts Salt 1 ts Vanilla Extract 1/2 c Sugar 1/4 c Almonds; Chopped 7 c Flour; Unbleached Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pretzels Categories: German Yield: 6 servings 1 pk Yeast; Active, Dry 4 c Flour; Unbleached 1 1/2 c ;Water, Warm,110-120 Degrees 1 ea Egg; Large, Beaten 1 ts Salt 1 x Salt; Coarse 1 tb Sugar Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container. Makes 12 6-inch pretzels. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schokoladenpretzel (Chocolate Pretzels) Categories: German, Chocolate Yield: 8 servings 1/2 c Butter Or Margarine 1/4 c Milk 1/4 c Sugar 1/4 c Cocoa 1 ea Egg; Large, Beaten 2 c Flour; Unbleached, Unsifted 1 ts Vanilla Extract -------------------------------COCOA FROSTING------------------------------- 2 tb Cocoa 2 tb Butter Or Margarine; Melted 1 1/4 c Confectioners' Sugar 1/2 ts Vanilla Extract Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Make 2 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Springerle (Molded Christmas Cookies) Categories: German, Cookies Yield: 12 servings 4 ea Eggs; Large 1 ts Anise Extract 2 c Sugar 4 1/2 c Cake Flour; Sifted * NOTE: ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunky Beef Fritters Categories: Beef Yield: 5 servings 2 lb Cooked Unseasoned RoastBeef* 1 1/2 c Self-Rising Flour 6 tb Milk 4 ts Salt 1 tb Unbleached All-purpose Flour 1/4 ts Pepper 3 ea Large Eggs, Beaten * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. ~------------------------------------------------------------------------- Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef with Caper Sauce Categories: Beef, Sauces Yield: 12 servings 4 lb Beef Eye Of Round Roast 1/4 c Red Wine Vinegar 1/2 c Cooking Oil 2 tb Crushed Rosemary 1/2 c Tomato Paste 2 ts Salt 1/4 c Imported Soy Sauce 1 x Pepper To Taste ---------------------------------GARNISHES--------------------------------- 1 x Caper sauce 1 x Green Onions 1 x Paprika 1 x Parsley 1 x Tomato roses 1 x Rye Bread Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caper Sauce Categories: Meats, Sauces, Vegetables Yield: 12 servings 1 c Mayonnaise 1 tb Horseradish 1/4 c Capers * 1 tb White Vinegar 1/4 c Dairy Sour Cream 1/2 ts Sugar 1 tb Dijon-Style Mustard * Chopped Dill Pickle can be substituted for Capers. ~------------------------------------------------------------------------- Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef With Caper Sauce or with any roast beef. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Beef Roll-Ups Categories: Beef Yield: 4 servings 2 lb Beef Round Steak * 2 ts Cornstarch 1 1/2 lb Lean Beef Bacon 1/2 c Water 2 ts Cooking Oil 1 x Parlsey 1 ea Env. Onion Soup Mix 1 1/4 oz 3 ea Cherry Tomatoes 2 c Water * Round Steak should be cut 1/2-inch thick. ~------------------------------------------------------------------------- Trim separable fat from steak nd remove bone. Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to pressure pan. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth. Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deviled Swiss Steak Categories: Beef Yield: 10 servings 3 lb Beef Round Steak * 2 tb Cooking Oil 2 ts Dry Mustard 4 oz (1 cn) Sliced Mushrooms 1 1/2 ts Salt 1 tb Worcestershire Sauce 1/4 ts Pepper 1 x Carrot Curls Or Parsley * Round Steak should be cut 3/4 to 1-inch thick. ~------------------------------------------------------------------------- Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Beef Roll Categories: Beef Yield: 6 servings 1 ea Full Cut Round Steak * 3/4 c Shredded Cheddar Cheese 3/4 c Catsup 1/4 c Whole Kernal Corn 1/3 c Chil Sauce 1/4 c Chopped Green Pepper 1/4 c Brown Sugar 1/4 c Chopped Pitted Ripe Olives 1/4 c Wine Vinegar 1/2 c Unbleached All-purpose Flour 2 tb Steak Sauce 3 tb Cooking Oil 1/2 ts Cumin 1/4 c Water 1/2 ts Chili Powder 1/4 c Shredded Cheddar Cheese 1 ts Meat Tenderizer 2 tb Sliced Pitted Ripe Olives 1/2 ts Salt 3 ea Tomato Roses 1/2 ts Pepper 1 x Green Pepper Slices * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. ~------------------------------------------------------------------------- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Spiced Beef Categories: Beef Yield: 4 servings 2 lb Beef Round Steak * 1 1/2 tb Vinegar 1/2 ts Salt 1 ts Prepared Mustard 1/8 ts Pepper 1 ea Bay Leaf 6 tb Butter 2 ea Whole Cloves 1 ea Large Spanish Onion ** 4 ea Canned Spiced Onions 1 tb Water 12 ea Strips Pimiento * Steak should be 3/4 inch thick. ** Onion should be thickly sliced. ~------------------------------------------------------------------------- Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chil-Beer Brisket of Beef over Wild Rice Amadine Categories: Beef, Rice/grains Yield: 8 servings 2 1/2 lb Fresh Beef Brisket 1/4 ts Garlic Powder 1/2 c Diced Onion 1 ea Bottle (12 Oz) Chili Sauce 1 ts Salt 1 ea Bottle (12 oz) Beer 1 ts Pepper 1 x Wild Rice Amadine ---------------------------------GARNISHES--------------------------------- 2 ea Med. Ripe Tomatoes, Sliced 1 x Parsley Sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Rice Amadine Categories: Vegetables, Beef, Rice/grains Yield: 8 servings 2 tb Slivered almonds 1/3 c Margarine 1 1/2 tb Chopped Green Pepper 2 2/3 c Hot Water 1 tb Chopped Onion 1 ts Instant Beef Bouillon 1 tb Chopped Chives 4 1/2 oz (2 Pks) 5-minute Wild Rice Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deli Brisket Bake Categories: Beef Yield: 4 servings 2 1/2 lb Beef Brisket 27 oz (1 cn) Sauerkraut 1/2 c Prepared Mustard 1/4 lb Grated Swiss Cheese 1/4 c Whole Mixed Pickling Spices Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Harvest Beef Categories: Beef Yield: 6 servings 2 1/2 lb Beef Brisket 6 ea Carrots, Pared and Slivered 2 tb Cooking Fat 2 ea Med. Tart Apples, Sliced 2 ea Small Onions * 3 ea Lg. White Potatoes ** 1 c Brown Sugar, Packed 1/2 c Sugar 1/4 ts Salt 1/4 c Catsup 1/4 ts Pepper 1 tb Cornstarch 1 qt Boiling Water 1/2 tb Dry Mustard 29 oz (1 cn) Yams, Drained 11 oz (1 cn) Mandarin Orange Segs. * Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes. ~------------------------------------------------------------------------- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan. Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pot 'n Cot Roast Categories: Meats, Fruits, Beef Yield: 8 servings 5 lb Chuck Arm Pot Roast 1 ts Basil 30 oz (1 Cn) Apricots * 1/4 ts Pepper 2 ts Instant Minced Onion 1/3 c Cream or Cooking Sherry 1 ts Marjoram 1 ts Salt * Apricots may either be halves or whole canned apricots. ~------------------------------------------------------------------------- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef with Hot Sauce Categories: Sauces, Beef Yield: 8 servings 3 lb Beef Chuck Roast 2 tb Vinegar 1/2 c Chopped onion 2 ea Cloves Garlic, Minced 1/2 c Chopped Celery 1 ea Bay Leaf 1/2 c Chopped Green Pepper 1 ts Salt 1 x Water 1 ts Dry Mustard 1 1/2 c Catsup 1 ts Chili Powder 3 tb Hot Taco Sauce 8 ea Hamburger Buns 2 tb Brown Sugar Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Succulent Sour Cream Pot-Roast Categories: Meats, Beef Yield: 6 servings 5 lb Bonless Rolled Chuck Roast 1/2 c Tomato Sauce 2 tb Unbleached Flour 1 ea Bay Leaf 1 tb Cooking Oil 1/8 ts Thyme Leaves 1/2 ts Salt 1/2 lb Fresh Mushrooms, Sliced 1/4 ts Pepper 2 tb Butter 3/4 c Water 1 c Dairy Sour Cream 1 ea Clove Garlic, Pressed 1 x Hot Buttered Noodles 2 ea Small Onions, Chopped 1 x Paprika Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruited Beef Curry Casserole Categories: Fruits, Ground beef, Beef, Casseroles Yield: 8 servings 2 lb Lean Ground Beef 1 ea Lg. Apple, Chopped 1 ea Lg. Onion, Chopped 1 c Chopped Dried Apricots 1 ea Med. Green Pepper, Chopped 2 tb Curry Powder 2 tb Cooking Oil 1 ts Salt 1 ea Slice Whole Wheat Bread 1/2 ts Pepper 1 c Milk 1 x Curry Condiments 2 ea Large Eggs Cook onion and green pepper in oil in large frying-pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes. Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Baked in a Barrel Categories: Fruits, Ground beef, Beef Yield: 6 servings 2 lb Ground Beef Chuck 1/2 c Coffee Brandy 2 ea Large Pineapples 1 c Diced Fresh Pineapple 2 ea Med Onions, Chopped 1 c Canned Mandarine Orange Segs 3 ea Cloves Garlic, Minced 1/4 c Madarine Liqueur 2 tb Cooking Fat or Oil 18 ea Fresh Mushrooms 1 ts Salt 3 tb Butter 1 ts Ground Ginger 18 ea Strips Of Pimiento 1/2 ts Seasoned Salt 3 c Cooked Rice 1/4 ts Freshly Ground Pepper Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hacienda Hamburger Categories: Ground beef, Beef Yield: 6 servings 2 lb Ground Beef 2 c Uncooked Noodles 2 tb Cooking Oil 1 c Diced American Cheese 1 1/2 c Chopped Celery 1 c Sliced Ripe Olives 1/2 c Chopped Onion 2 ts Salt 6 oz (1 cn) Tomato Paste 1/2 ts Pepper 2 1/4 c (3 cns) Water Brown meat in oil in electric skillet or large frying-pan. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, abotu 30 minutes. NOTE: This is just as good on the second day. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Meatballs in a Basket Categories: Ground beef, Italian, Beef Yield: 8 servings 2 lb Ground Beef Chuck 1/2 ts Basil 2 tb Margarine 1/4 ts Thyme 1 ea Med. Green Pepper, Chopped 2 tb Unbleached Flour 1 ea Med. Onion, Chopped 1 x Ital. Bread Basket 16 oz (1 cn) Stewed Tomatoes ---------------------------------GARNISHES--------------------------------- 1 x Green peppr rings 1 x Cherry Tomatoes Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mariachi Beefballs and Rice Categories: Ground beef, Rice/grains, Beef Yield: 6 servings 2 lb Ground Beef 1 ea Clove Garlic, Crushed 1 c Crushed Corn Chips 1 ts Chili Powder 1/2 c Milk 1/4 ts Powdered Cumin 1 ea Large Egg, Slightly Beaten 19 oz (1 cn) Tomatoes, Undrained 2 ts Salt 4 oz (1 cn) Green Chilies,Drained 2 1/2 tb Unbleached Flour 1/2 c Sliced Ripe Olives 2 tb Butter or Margarine 1 x Mexican Rice 2 c Sliced Onion In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice. Mexican Rice: 1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese, 4 Oz (1 cn) Chopped Green cut into stripes 3 Cups Cooked Seasoned Rice Cheese Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Mexican Meatloaf Categories: Ground beef, Mexican, Meatloaf, Beef Yield: 8 servings 2 lb Ground Beef Chuck 1 1/2 ea Slices White Bread ** 8 oz (1 cn) Tomato Sauce 1 ea Large Egg, Slightly Beaten 1/2 c Taco Seasoning Mix * PLUS 2 c Shredded Cheddar Cheese 2 tb Taco Seasoning Mix * 1/2 c Sour Cream 1/3 c Chopped Green Pepper 1 x Cheddar Cheese Slices 1/3 c Finely Chopped Onion ---------------------------------GARNISHES--------------------------------- 1 x Avocado Slices 1 x Cherry Tomatoes * Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons. ** Tear bread slices into fresh bread crumbs. ~------------------------------------------------------------------------- Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saucy Beef Taco Pizza Categories: Pizza, Ground beef, Mexican, Beef Yield: 4 servings 2 lb Ground Beef Round 1 c Shredded Monterey JackCheese 1 ea Med. Onion, Chopped 1/2 c Shredded Cheddar Cheese 16 oz Taco Sauce, Mild or Hot 1 x Sliced Olives (Optional) 4 oz (1 cn) Mild Green Chilies * 1 x Sliced Mushrooms (Optional) 1/2 c Sliced Ripe Olives 1 c Shredded Lettuce 8 oz (1 cn) Refrigerated Rolls ** 1 ea Med. Avocado *** 1 1/2 c Crushed Corn Chips 1 ea Med Tomato, Diced 1 c Dairy Sour Cream * Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced. ~------------------------------------------------------------------------- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Pita, Greek Style Categories: Ground beef, Beef, Greek Yield: 12 servings 2 lb Ground Beef 8 oz (1 cn) Tomato Sauce 1 ea Med. Onion, Chopped 1/3 c Burgundy Or Rose Wine 4 ea Small Cloves Garlic, Minced 1 ea Large Egg 1/2 lb Fresh Mushrooms, Sliced 8 oz (1 pk) Cream Cheese,Softened 1 ea Bay Leaf 1 c Creamed Cottage Cheese 1 1/4 ts Salt 1/2 c Crumbled Feta Cheese 1/2 ts Chil Powder 1/2 c Unsalted Butter, Melted * 1/2 ts Cumin Powder 8 oz (1/2 Pk) Phyllo Leaves ** 1/4 ts Cinnamon 1/4 c Dry Bread Crumbs ---------------------------------GARNISHES--------------------------------- 1 x Parlsey Sprigs 1 x Fresh Fruit Kabobs (opt.) 12 ea Cherry Tomatoes * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted. ~------------------------------------------------------------------------- Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Braised Short Ribs Categories: Beef Yield: 6 servings 4 lb Beef Chuck Shrot Ribs * 1 ea Clove Garlic, Crushed 10 1/2 oz (1 cn) Condensed Beef Broth 1/2 ts Dried Majorum Leaves 1 c Coarsely Chopped Onion 1 x Horseradish Sauce 1 c Water 3 tb Unbleached Flour 4 ea Whole Peppercorns 1/2 c Water 2 ts Worcestershire Sauce ---------------------------------GARNISHES--------------------------------- 1 x Tomato Wedges 1 x Sprigs Parsley * Ribs should be cut into serving-size peieces. ~------------------------------------------------------------------------- Trim any excess fat from short ribs. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat. Pour off drippings. Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once. Meanwhile, prepare Horseradish Sauce. Place short ribs on serving platter and keep warm. Skim fat from cooking liquid. Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes. Strain, if necessary, and serve with short ribs. Garnish platter with tomato wedges and parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Sweet and Sour Ribs Categories: Meats, Beef, Londontowne Yield: 5 servings 3 lb Chuck Short Ribs * 1 1/2 c Hot Water 3/4 c Unbleached All-purpose Flour 8 ea Heaping T Dark Brown Sugar 2 ts Seasoned Salt 1/3 c Catsup 1 ts Pepper 1/4 c Red Wine Vinegar 1/2 c Cooking Oil 2 ea Cloves Garlic, Minced 2 c Sliced Onion 2 ea Large Bay Leaves * Short ribs should be meaty and cut in the English cut. ~------------------------------------------------------------------------- Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oyster Pate Categories: Cajun, Appetizers, Fish/sea Yield: 6 servings 1 qt Oysters (retain liquid) 1 tb Lea & Perrins Worcestershire 1/4 ts Garlic powder 1 x Water (enough to cover oyste 1 ts Louisiana hot sauce 1 x Salt, to taste 1/2 ts Onion powder Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in food processor. Chill and serve on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crawfish or Shrimp Cocktail Categories: Cajun, Appetizers, Fish/sea Yield: 6 servings 1/2 c Heinz chili sauce 1 tb Lemon or lime juice 1/2 c Catsup 1/2 c Parsley, chopped fine 1/2 c Horseradish 1 x Louisiana hot sauce 1 tb Lea & Perrins Worcestershire 1 x Boiled crawfish or shrimp 1/2 ts Salt Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Devilish Eggs Categories: Cajun, Appetizers Yield: 8 servings 6 ea Hard boiled eggs 1 tb Pimentos, mashed 2 tb Mayonnaise 3 tb Dill relish 2 tb Poupon mustard 1 x Salt, to taste 1 tb Louisiana hot sauce Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Meat Alma Categories: Cajun, Appetizers, Fish/sea Yield: 8 servings 1 ea Stick butter or margarine 2 c Light cream 1 ea Sm bunch chopped green onion 2 c Swiss cheese, grated 1/2 c Parsley, finely chopped 1/2 c Sherry or vermouth, dry 1/2 c Celery, finely chopped 1 x Cayenne pepper 1 cn (small) mushrooms, drained 1 x Salt, to taste 3 tb Flour 1 lb White crab meat (or shrimp) Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or in patty shells "Alma is a good cook and also a fine, good friend, who has a terrific sense of humor, I garontee!" From Justin Wilsons Outdoor Cooking With Inside Help ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Andouille in Comforting Barbecue Sauce Categories: Cajun, Appetizers, Sausages, Sauces Yield: 25 servings 4 c Onions, finely chopped 1/2 c Louisiana hot sauce OR 1 c Celery, finely chopped 3 c Ketchup 1 c Bell pepper, finely chopped 2 tb Cayenne pepper 1 c Parsley, finely chopped 3 ts Salt, to taste 1 c Peanut oil 1 c Southern Comfort Liquor 1 tb Garlic, finely chopped 1 lb Andouille sausage 3 c Steak sauce Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Sausage in Tomato Sauce Categories: Cajun, Appetizers, Sausages, Italian, Sauces Yield: 10 servings 2 lb Italian Sausage 1 ts Oregano 2 tb Olive oil 1 c Chablis wine 2 c Tomato sauce 1 lb Mushrooms, fresh and sliced Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With Inside Help. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crabby Mushrooms Categories: Cajun, Appetizers, Fish/sea Yield: 8 servings 1 c Crab meat 2 tb Parsley, minced 1 tb Bread crumbs 12 ea Mushroom stems, chopped fine 1 tb Onions, minced 12 ea Mushroom caps 1 tb Parmesan cheese, grated 1 ea Egg, beaten 1 ts Salt 1 x Louisiana hot sauce, to tast In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sadie's Shrimp Salad Categories: Cajun, Salads, Fish/sea Yield: 30 servings 2 lb Macaroni, cooked 1 c Celery, finely chopped 4 lb Shrimp, boiled and peeled 2 c Black olives, finely chopped 24 ea Eggs, hard boiled, chopped 2 c Dill pickles, chopped 2 c Onion, finely chopped See Sadie's Shrimp Salad Dressing for directions ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sadie's Shrimp Salad Dressing Categories: Cajun, Salads, Dressings, Fish/sea Yield: 30 servings 1 qt Mayonnaise 1 tb Lea & Perrins Worcestershire 1/2 c Olive oil 1 tb Mustard 2 tb Louisiana hot sauce 2 tb Ketchup 2 tb Lemon juice Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. "it's good! I garontee! And Sadie is my mother-in-law." From Justin Wilson's Outdoor Cooking With Inside Help ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Artichoke Salad Categories: Cajun, Salads Yield: 10 servings 4 ea Fresh artichoke hearts 2 ts Salt 1 tb Wine vinegar 1 ts Lea & Perrins 2 cn Artichoke hearts, quartered 3 tb Olive oil 1 ts Louisiana hot sauce 1 tb Lemon juice 1 ea Small garlic clove In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mos' Nilly Guacamole Categories: Cajun, Salads, Mexican Yield: 10 servings 1 ea Large avocado 1 tb Lemon juice 2 ts Lea & Perrins 2 tb Wine vinegar 1 ea Clove garlic 3/4 c Chopped parsley or cilantro 1 tb Salt 2 ts Louisiana hot sauce 4 oz Feta cheese 1 c Chopped tomatoes 2 tb Olive oil 1 x Lettuce, as bed for serving 1 tb Poupon or creole mustard Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cole Slaw Categories: Cajun, Salads Yield: 10 servings 5 tb Mayonnaise, (heaping) 1 tb Lea & Perrins 1 ts Louisiana hot sauce 1 ea Juice of mediums size lemon 2 tb Yellow mustard (heaping) 3 ts Salt (to taste) 2 tb Ketchup 4 ea Bell peppers, sliced 2 tb Olive oil 2 ea Onions, medium, shredded 1 tb Wine vinegar 1 ea Large cabbage, shredded 1 ts Garlic salt Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Name-Yet Salad Categories: Cajun, Salads Yield: 10 servings 1 ea 16 oz can peeled tomatoes 1 tb Lea & Perrins 1/2 c Chopped onion 2 ts Poupon or creole mustard 1/2 ts Celery seed 1/4 ts Garlic powder 4 ea Eggs, hard boiled 1 tb Olive oil 2 tb Juice from peeled tomatoes 1 x Salt, to taste 1 ea 6 1/2 oz can tuna, mashed 2 ts Louisiana hot sauce 2 tb Dill relish 2 ts Wine vinegar 2 tb Mayonnaise (heaping) Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crawfish and Egg Salad Categories: Cajun, Salads, Fish/sea Yield: 8 servings 3 ea Eggs, hard boiled 1 x Salt, if needed 1 tb Durkee's famous sauce 2 tb Dill pickles, finely chopped 1 lb Chopped crawfish or shrimp 1 ts Red cayenne pepper 2 tb Mayonnaise 1 ts Poupon mustard To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Justin's Tuna Salad Categories: Cajun, Salads, Fish/sea Yield: 8 servings 3 ea Eggs, hard-boiled, chopped 1 ts Louisiana hot sauce 2 tb Mayonnaise 2 ts Poupon mustard 2 tb Dill relish (heaping) 1 ea 6 1/2 oz can tuna, drained Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuna and Avocado Salad Categories: Cajun, Salads, Fish/sea Yield: 4 servings 2 ea Large hard-boiled eggs 2 tb Mayonnaise (maybe 3 Tbs) 2 ts Louisiana hot sauce 2 tb Dill relish 1 c Avocado, mashed 1 x Fresh lemon juice 1/2 c Onion, chopped 1 x Salt to taste 1 ea 6 1/2 oz can tuna (in water) Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Catfish and Crawfish Mold Categories: Cajun, Salads, Fish/sea Yield: 8 servings 1 c Chopped parsley 1 lb Catfish meat, cooked 1 c Cream cheese 1 ts Louisiana hot sauce 1/2 c Dry white wine 1 lb Crawfish meat, cooked 1 x Salt, to taste 1 tb Lea & Perrins 1 tb Lemon juice Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Remoulade Sauce Categories: Cajun, Sauces Yield: 10 servings 1 pt Mayonnaise 1/4 c Olive oil 1 c Ketchup 1 c Creole or poupon mustard 1 ea 10 oz bottle Durkee's sauce 2 ts Louisiana hot sauce 2 tb Wine vinegar 1/2 c Prepared horseradish 2 tb Lea & Perrins 1 x Salt if needed Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add creole or poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient. Pour over shrimp on salad or use as a sandwich sauce. "Some of my friends say they even like this over some desserts, but I don't believe then, no." From Justin Wilson's "Outdoor cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lisa's Tartar Sauce Categories: Cajun, Sauces Yield: 10 servings 4 c Mayonnaise 1 c Chow chow (sour)drained 1 c Parsley, chopped fine 1 x Bunch green onions, chopped 1 c Sweet relish,chopped&drained 1 x Louisiana hot sauce (dash) 1 x Dash, Lea & Perrins 1 ea Medium onion, chopped fine Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to. Sauce can be stored in the refrigerator for some time. Justin Wilsons "Outdoor cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Sausage Spaghetti Sauce Categories: Pasta, Italian, Sauces, Sausages Yield: 8 servings 2 lb Italian sausage 1 c Celery, finely chopped 1 c Dried parsley 1/4 ts Dried mint 1 tb Garlic, finely chopped 1/2 c Bell pepper, finely chopped 1/2 c Olive oil 3 c Tomato sauce 1 ts Red cayenne pepper 2 c Water 1 c Plain flour 1 x Salt, to taste 3 tb Lea & Perrins 2 c Dry white wine 2 c Onions, finely chopped 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" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Justin Wilson's Hush Puppies Categories: Cajun, Breads Yield: 48 servings 2 c Cornmeal 1 c Green onion, finely chopped 1 x Ground cayenne pepper 1/2 ts Soda 1 c Plain flour 2 tb Bacon drippings, hot 2 ea Eggs, beaten 1/2 c Parsley, finely chopped 1 ts Baking powder 1/2 ts Garlic powder (to taste) 1 c Buttermilk 1 x Deep fat for frying 1 ts Salt Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Soup Categories: Cajun, Soups/stews, Fish/sea Yield: 10 servings 8 c Chicken stock 1 tb Garlic, diced 2 ts Louisiana hot sauce 1 tb Lea & Perrins 1 c Green onions, chopped 1 c Parsley, chopped 1/2 c Celery, chopped 2 c White wine, dry 1 x Salt, to taste 2 lb Shrimp, chopped Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dehydrator Barbecue Sauce Categories: Cajun, Sauces Yield: 8 servings 1 c Onions, dehydrated 1/2 ts Mint, dried 1 c Ketchup 1 tb Lemon juice 1/4 c Sweet peppers, dehydrated 1 c Dry white wine 2 tb Louisiana hot sauce 3 tb Lea & Perrins 1/4 c Parsley, dried 3 tb Vinegar 1 tb Salt 1 tb Liquid smoke 1/2 c Honey 1 c Water Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinade and Basting Sauce for Brisket of Beef Categories: Cajun, Sauces, Beef, Marinade Yield: 8 servings 3 c Dry red wine 2 tb Prepared horseradish 3 ts Salt 2 ts Onion powder 1 c Olive or peanut oil 3 tb Lime juice 3 tb Poupon mustard 1 ts Garlic powder 2 tb Wine vinegar 2 ts Ground cayenne pepper Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beer Marinade for Beef Categories: Cajun, Sauces, Beef, Marinade Yield: 8 servings 2 cn Beer (12 oz or 10 oz cans) 1 tb Prepared horseradish 2 ts Salt 1 ts Onion powder 1/2 c Olive oil 2 tb Lemon juice 1 ts Ground cayenne pepper 1 ts Garlic powder 1 tb Wine vinegar Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecue Sauce Categories: Cajun, Sauces Yield: 2 servings 6 c Onions, chopped 6 tb Lea & Perrins 1/2 c Honey 2 c Dry white wine 2 tb Garlic, chopped 1 ts Mint, dried 4 tb Lemon juice 6 tb Vinegar 2 c Sweet pepper, chopped 2 tb Liquid smoke 2 tb Salt 4 c Ketchup 1 c Parsley, dried 1 tb Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecue Sauce Au Justin Categories: Cajun, Sauces Yield: 1 servings 2 c Onion, chopped 1 1/2 c Dry red wine 1/2 c Wine vinegar 2 c Ketchup 1/2 c Bell pepper, chopped 1/2 ts Celery seed 4 ts Salt 2 tb Parsley, dried 1/2 c Olive oil 1 c Steak sauce 1/4 c Louisiana hot sauce 2 tb Lemon juice 2 tb Garlic, chopped Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Doris's Pralines Categories: Cajun, Candies Yield: 12 servings 4 c Sugar 1 cn Condensed milk 5 c Pecans 1 ts Vanilla 4 tb Karo syrup 1 cn Water 1 tb Butter Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines, made from fresh Louisiana pecans, you have just never really lived. Justin Wilson says, "Doris is the much better half (wife) of my good friend Gordon Martin, the sheriff of St. James Parish. Every Christmas Eve we go by to see them after watching the bonfires that are burned on the levees along the Mississippi River to light the way for Papa Noel (Santa Claus). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: All Purpose Marinade Categories: Cajun, Sauces, Marinade Yield: 6 servings 3 c Dry white wine 1/2 c Soy sauce 1/2 ts Cayenne pepper 1/2 ts Garlic powder 1 ts Onion powder Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinade for Lamb or Goat Categories: Cajun, Sauces, Lamb, Marinade Yield: 6 servings 4 c Chablis wind 2 tb Louisiana hot sauce 1 c Green creme de menthe 1 c Soy sauce 1 tb Onion powder 1 c Water 1 ts Dried mint (crushed) 2 tb Olive oil Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Marinade Categories: Cajun, Sauces, Fish/sea, Marinade Yield: 6 servings 2 c Chablis wine 2 tb Creole mustard 2 tb Lemon juice 1/2 ts Ground cayenne pepper 2 ts Salt Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Comforting Barbecue Sauce Categories: Cajun, Sauces Yield: 25 servings 4 c Onions, chopped 3 c Steak sauce 1 c Celery, chopped 1/2 c Louisiana hot sauce 1 c Bell pepper, chopped 3 c Ketchup 1 c Fresh parsley, chopped 3 ts Salt 1 c Peanut cooking oil 1 c Southern Comfort Liquor 2 tb Garlic, chopped In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Duck and Andouille Sauce Piquant Categories: Cajun, Poultry, Sauces Yield: 12 servings 1 c Olive oil (for roux) 3 c Chablis wine 3 c Plain flour (for roux) 1/2 ts Dried mint, crushed 3 c Onions, chopped 11 c Tomato sauce 1 c Bell pepper, chopped 3 tb Lea & Perrins 3 c Geen onions, chopped 6 ts Louisiana hot sauce 2 c Parsley, chopped 5 ts Salt 1 x Water 1 lb Andouille, sliced 1/4" thick 2 tb Garlic, finely chopped 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" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Sauce Piquant Categories: Cajun, Poultry, Sauces Yield: 30 servings 2 c Bacon drippings (for roux) 1 x Water 6 c Plain flour 1 lb Mushrooms, sliced 7 c Onion, chopped 16 c Tomato sauce 1 c Bell pepper, chopped 8 c Chablis wine 3 c Green onions, chopped 1 1/2 pt Stuffed olives 1 c Celery, chopped 6 tb Lea & Perrins 3 c Parsley, chopped 8 tb Louisiana hot sauce 1/4 c Garlic, chopped 1 ts Dried mint, crushed 1 x Bacon drippins/brown chicken 6 tb Salt 20 lb Baking hens, (see directions 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" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Liver in Mustard Sauce Categories: Cajun, Meats, Sauces Yield: 4 servings 1 x Salt 1 c Shallots, chopped 1 x Ground red cayenne pepper 1 c Dry white wine 4 ea Slices liver 1/2 - 3/4"thick 1 tb Creole or poupon mustard 1 x Oleo (margarine) 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" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajunized Oriental Pork Chops Categories: Cajun, Pork/ham, Oriental Yield: 6 servings 6 ea Thick pork chops 1 c Onions, chopped 1 x Salt & red cayenne pepper 1 ea Clove garlic, chopped 1 1/2 c Dry white wine 3 tb Soy sauce 1 c Bell pepper, 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" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Ribs Categories: Cajun, Pork/ham Yield: 4 servings 4 lb Pork ribs, cut in pieces 1 ts Chili powder 1 ea Lemon 1 ts Salt 1 ea Large onion 2 x Dashes Tabasco sauce 1 c Catsup 2 c Water 1/3 c Worcestershire 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Pork Chops Categories: Cajun, Pork/ham Yield: 8 servings 1/2 c Water 3 tb Brown sugar 1/4 c Vinegar 4 tb Chili sauce 2 tb Dry mustard 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackened (Cajun) Arctic Char Categories: Cajun, Fish/sea Yield: 4 servings 1 ea Arctic char - 1 kg(4.5 lbs) 2 ea Lemons, cut into wedges 6 tb Butter 1 tb 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jim Echols' Cajun Spice Categories: Cajun, Sauces, Spices/etc. Yield: 6 servings 1 tb Paprika 1 ts Ginger powder 1 ts Salt 3/4 ts White pepper 1 ts Onion powder 3/4 ts Black pepper 1 ts Cayenne powder 1/2 ts Thyme 1 ts Garlic powder 1/2 ts Oregano 1 ts Crushed chilies Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Newburg Categories: Cajun, Fish/sea, Beef Yield: 8 servings 2 tb Butter 1/4 ts Salt 2 tb Flour 1/4 ts Pepper 1 c Milk 2 tb Lea & Perrins sauce 2 lb Raw shrimp 2 ea Beef bouillon cubes 2 ea Pimentos and 1 can liquid 1/2 ts Dry mustard 1 ea Egg 1 x Onion tops 1/2 c Cream 1 x Tabasco sauce 1 ea Small onion 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Maque Choux Categories: Cajun, Poultry Yield: 4 servings 18 ea Young tender corn 1 ts Salt 1 ea Large spring chicken 1 ts Sugar 1 ea Large onion, finely chopped 1 x Black pepper 1/2 ea Bell pepper, chopped 2 tb Cooking oil 1 ea Large tomato, small pieces 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yeola's Bread Pudding Categories: Cajun, Desserts Yield: 6 servings 10 ea Slices stale bread 1 c Pecan pieces 3 ea Eggs, beaten 1 cn (16 oz) fruit cocktail/juice 2 c Sugar 1 cn Pet milk (12 oz) 1/2 c Oleo 1 c Water 1 c Raisins 2 tb Vanilla butternut flavouring Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread Pudding with Whiskey Sauce Categories: Cajun, Desserts, Sauces Yield: 8 servings -------------------------------BREAD PUDDING------------------------------- 4 ea Slices stale bread 1 tb Vanilla 4 tb Sugar 1 x Salt, pinch 3 1/2 c Milk 1/2 ea Block butter 4 ea Eggs, separatged 1 x Raisins (optional) -------------------------------WHISKEY SAUCE------------------------------- 1/2 c Sugar 1/4 ea Block butter 1/4 c Water 1 x Whiskey, to taste BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr. I haven't tried this one, but it sure looks good. It is quite different, what with the meringue, than that served up at Prejeans. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Beans with Rice Categories: Cajun, Pork/ham, Rice/grains, Beans Yield: 6 servings 1 lb Red kidney beans 1 ea Bell pepper 1 lb Salt pork 1 ea Chopped onion 2 ea Cloves garlic 1 ea Stalk celery 1 ts Italian seasoning 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boiled Crabs Categories: Cajun, Fish/sea Yield: 4 servings 2 ea Lemons, quartered 1/2 c Ground red pepper 8 ea New red potatoes 1/2 c Ground white pepper 4 ea Small ears fresh corn 1/2 c Ground black pepper 4 ea Small yellow onions 12 ea Live blue crabs 1 c Salt 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." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mayonnaise Categories: Cajun, Sauces Yield: 2 servings 2 ea Egg yolks 4 ea Shots tabasco sauce 1 ts Salt 1 x Juice of 1/2 lemmon 1 ea Garlic clove, minced 2 c High-grade vegetable oil 1/2 c Green onions, chopped fine Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smothered Round Steak Categories: Cajun, Beef Yield: 4 servings 2 lb Round steak 1/2 c Vegetable oil 2 ts Salt 3 ea Medium onions, chopped 1/2 ts Ground black pepper 2 ea Bell peppers, chopped 1 ts Ground red pepper 1 ea Celery rib, chopped 1 ts Ground white pepper 1 c Beef stock or water 1 x All-purpose flour (dredging) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Patout's Boiled Crawfish Categories: Cajun, Fish/sea Yield: 8 servings --------------------------------FOR THE BOIL-------------------------------- 40 lb Live crawfish 1/2 c Ground black pepper 1 c Salt 5 lb Small white onions 1/2 c Ground white pepper 12 ea Ears of corn, shucked 1/2 c Ground red pepper 5 lb Small new potatoes ----------------------------------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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boiled Crawfish -- Justin Wilson Categories: Cajun, Fish/sea, Sausages Yield: 10 servings 4 ea Boxes salt (no size mentione 1 x Garlic 6 ea Pouches crab boil 24 ea Small potatoes 9 ea Lemons 1 x Smoked sausage 8 oz Cayenne pepper 1 x Corn 5 lb Small white onions 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." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Patout's Hot Crab Dip Categories: Cajun, Dips, Fish/sea Yield: 1 servings 1/2 c Butter (1/4 lb) 1 ts Dried basil 2 ea Medium yellow onions, choppe 1 ts Dried thyme 1 ea Small bell pepper, chopped 2 ts Salt 2 ea Garlic cloves, minced 2 ts Ground black pepper 1 pt Heavy cream, 1 ts Ground white pepper 1 c Green onions, chopped 1 x 5-6 shots Tabasco sauce 1/2 c Parsley, chopped 1 lb Fresh white crab meat Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with garlic Melba toast." Makes about 1 quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crawfish Chili Categories: Cajun, Fish/sea, Ground beef, Chili Yield: 16 servings 2 lb Lean ground beef 3 tb Chili powder 2 lb Crawfish tails 1 cn (8 oz) tomato sauce 1 ts Garlic, chopped fine 1 c Dry white wine 2 ts Salt 1 x Water 1 tb Soy sauce 1 ts Lemon or lime juice 1 ts Cayenne pepper 1 c Chopped onions 1 ts Dried mint 1 x Bacon drippings 1 tb Dried parsley 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" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Creole Categories: Cajun, Fish/sea Yield: 6 servings 2 lb Fresh shrimp, heads off 1/2 ts Ground black pepper 1 qt Water 1/2 ts Ground white pepper 1/2 c Vegetable oil 1 tb Fresh thyme or 2 t dried 3 ea Med. yellow onions, chopped 1 tb Fresh basil or 2 t dried 2 ea Large bell peppers, chopped 1 1/2 ts Sugar 5 ea Celery ribs, chopped fine 5 ea Bay leaves 10 ea Lge. tomatoes, peeled&seeded 1 c Green onions, chopped 2 ts Salt 1 c Parsley, chopped 1 ts Ground red pepper 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" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackened Redfish Categories: Cajun, Fish/sea Yield: 6 servings 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -------------------------------SEASONING MIX------------------------------- 1 tb Sweet paprika 3/4 ts Ground white pepper 2 1/2 ts Salt 3/4 ts Ground black pepper 1 ts Onion powder 1/2 ts Dried thyme leaves 1 ts Garlic powder 1/2 ts Dried oregano leaves 1 ts Ground cayenne pepper 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Chicken Wings Categories: Cajun, Appetizers, Poultry Yield: 6 servings 2 1/2 lb Chicken wings 6 oz Hot sauce or Tabasco 1 x Oil for frying (optional) 1/2 c Melted butter Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Pork Chops Categories: Cajun, Pork/ham Yield: 6 servings 2 ea Med. apples coarsely chopped 1 ts Vanilla extract 7 tb Unsalted butter 1/2 ts Ground nutmeg 3 tb Light brown sugar -------------------------------SEASONING MIX------------------------------- 1 tb Salt 1/2 ts Dry mustard 1 ts Onion powder 1/2 ts Rubbed sage 1 ts Ground cayenne pepper 1/2 ts Ground cumin 3/4 ts Garlic powder 1/2 ts Black pepper 1/2 ts White pepper 1/2 ts Dried thyme leaves ---------------------------PORK CHOP INGREDIENTS--------------------------- 6 ea 1-3/4" thick pork chops 1 cn (4 oz) diced green chilies 3/4 lb Ground pork 1 c Pork or chicken stock 1 c Chopped onions 1/2 c Very fine bread crumbs 1 c Chopped green bell peppers 1/2 c Finely chopped green onions 2 ts Minced garlic 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice, Apple and Raisin Dressing Categories: Cajun, Beef, Pork/ham, Dressings Yield: 8 servings -------------------------------SEASONING MIX------------------------------- 2 ts Salt 1 ts Dry mustard 1 1/2 ts White pepper 1 ts Ground cayenne pepper 1 ts Garlic powder 1/2 ts Black pepper ------------------------------RICE INGREDIENTS------------------------------ 1/4 c Vegetable oil 4 tb Unsalted butter 1 c Chopped onions 1 1/2 c Uncooked rice (converted) 1 c Chopped green bell peppers 3 c Pork, beef or chicken stock 1/2 c Pecan halves, dry roasted 2 c Chopped unpeeled apples 1/2 c Raisins Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (we ran out of pecans, so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice. Lucy used brown, long grain rice - super!. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Big Mamou on Pasta Categories: Cajun, Pasta, Poultry Yield: 6 servings -----------------------------------PASTA----------------------------------- 6 qt Hot water 3 tb Salt 1/4 c Vegetable oil 1 1/2 lb Fresh spaghetti (1 lb dry) -------------------------------SEASONING MIX------------------------------- 2 ts Dried thyme leaves 3/4 ts Black pepper 1 1/4 ts Ground cayenne pepper 1/2 ts Dried sweet basil leaves 1 ts White pepper -----------------------------------SAUCE----------------------------------- 1 lb Unsalted butter plus 2 tb Worcestershire sauce 4 tb Unsalted butter 1 tb Tabasco sauce + 1 teaspoon 1 c Onions, chopped very fine 2 cn Tomato sauce (16 oz) 4 ea Med. garlic cloves, peeled 2 tb Sugar 2 ts Minced garlic 2 c Green onions,chopped vy fine 3 1/4 c RICH chicken stock (see note ---------------------------CHICKEN SEASONING MIX--------------------------- 1 1/2 tb Salt 1 ts Black pepper 1 1/2 ts White pepper 1 ts Cumin (optional) 1 1/2 ts Garlic powder 1/2 ts Dried sweet basil leaves 1 1/4 ts Ground cayenne pepper 2 lb Boneless chicken (see notes) NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti in. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbeque Sauce 2 Categories: Cajun, Sauces, Beef, Pork/ham Yield: 5 servings -------------------------------SEASONING MIX------------------------------- 1 1/2 ts Black pepper 1 ts Garlic powder 1 ts Salt 1/2 ts White pepper 1 ts Onion powder 1/2 ts Ground cayenne pepper ------------------------------MAIN INGREDIENTS------------------------------ 1/2 lb Bacon, minced 1 x Rind & pulp from 1/2 orange 1 1/2 c Chopped onions 2 tb Lemon juice (1/4 lemon) 2 c Pork, beef or chicken stock 1 x Rind & pulp from 1/4 lemon 1 1/2 c Bottled chili sauce 2 tb Minced garlic 1 c Honey 1 ts Tabasco sauce 3/4 c Dry roasted pecans, chopped 4 tb Unsalted butter 5 tb Orange juice (1/2 orange) Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Louisiana Roast Beef Categories: Cajun, Beef Yield: 6 servings 1/4 c Onions, chopped very fine 3/4 ts Black pepper 1/4 c Celery, chopped very fine 3/4 ts Minced garlic 1/4 c Bell peppers, chopped fine 1/2 ts Dry mustard 2 tb Unsalted butter 1/2 ts Ground cayenne 1 ts Salt 4 lb Boneless sirloin roast 1 ts White pepper 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Prime Rib Categories: Cajun, Meats Yield: 6 servings 4 lb Prime rib roast (10-1/2 lbs) 1/4 c Salt 1/4 c Black pepper 2 ea Onions, thinly sliced 1/4 c Garlic powder --------------------------SEASONING MIX (OPTIONAL-------------------------- 1 tb Plus 1 tsp, salt 1 tb Plus 3/4 tsp, black pepper 1 tb Plus 2 tsp, white pepper 2 1/2 ts Dry mustard 1 tb Plus 2 tsp, fennel seeds 2 1/2 ts 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vindaloo (Goan-Style Hot and Sour Pork) Categories: Ethnic, Pork/ham Yield: 6 servings 2 ts whole cumin seeds 1 ts brown sugar 2 ea Hot, dried red chilies 5 tb vegetable oil 1 ts black pepper corns 2 ea Medium onions cut into rings 1 ts cardamom seeds 1 1/3 c water 3 ea In stick cinnamon 2 lb pork cut into 1" cubes 1 1/2 ts black mustard seeds 1 ea One in cube ginger chopped 1 ts fenugreek seeds 8 ea Cloves garlic peeled 5 tb white wine vinegar 1 tb ground coriander seeds 1 1/2 ts salt 1/2 ts turmeric Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn off the heat.) Add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.) Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Goan-Style Chicken with Roasted Coconut (Shakoothi) Categories: Ethnic, Poultry Yield: 6 servings 2 1/4 tb coriander seeds 1 1/2 ea One in cube ginger chopped 2 1/4 ts whole cumin 9 ea Cloves garlic 1 1/2 ts whole black mustard seeds 3/4 ea Fresh hod green chili 1 1/2 ea One inch stick cinnamon 2 1/4 c water 6 ea Hole cloves 6 tb vegetable oil 3/8 ts whole black peppercorns 3 ea Medium onions, minced 3/8 ts ground nutmeg 3 1/3 lb chicken parts, skinned 1 1/2 ea Whole dried hot red chili 2 1/4 ts salt 3 c grated fresh coconut 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb with Spinach (Dilli Ka Saag Gosht) Categories: Lamb, India Yield: 6 servings 8 tb vegetable oil 2 lb cubed lamb 1/4 ts black peppercorns 2 ts ground cumin seeds 6 ea Whole cloves 1 ts coriander seeds 2 ea Bay leaves 1/4 ts cayenne pepper 6 ea Cardamom pods 2 ts salt 2 ea Medium onions finely chopped 5 tb plain yogurt well beaten 6 ea Garlic cloves chopped 2 lb fresh spinach chopped 1 ea Inch cube of ginger chopped 1/4 ts 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yogurt with Cumcumber and Mint (Kheere Ka Raita) Categories: Ethnic Yield: 6 servings 2 2/3 c plain yogurt 1/4 ts cayenne pepper 1 ea Cucumber peeled and grated 1 ts salt 2 tb finely chopped fresh mint 1/4 ts Black pepper 1/2 ts roasted cumin seeds Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp in Indian Sauce Categories: Ethnic, Fish/sea, Sauces Yield: 4 servings 1 1/2 lb raw shrimp 1 ea Juice of a lime 2 tb butter 1 c sour cream 1/2 c finely chopped onion 1/2 c plain yoghurt 1/4 ts dried red pepper 1/4 c chopped fresh coriander 1/2 ts ground cumin 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gujerati-Style Cabbage with Carrots (Sambhara) Categories: Ethnic Yield: 4 servings 1/2 lb cabbage 1 ea Hot dried red chili 1/2 lb carrots 13/16 ts salt 1/2 ea Fresh hot green chili 1/3 ts sugar 2 2/3 tb vegetable oil 2 2/3 tb chopped fresh coriander 1 pn Asafetida 2/3 ts lemon juice 2/3 tb whole black mustard seed Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Green Beans (Masaledar Sem) Categories: Ethnic, Beans Yield: 6 servings 1 1/2 lb fresh green beans 1 ea Dried hot red chili 1 ea In cube peeled chopped ginge 2 ts ground coriander 10 ea Whole cloves garlic 1 1/4 ts salt 1 1/2 c water 3 tb lemon juice 5 tb vegetable oil 1 ts ground roasted cumin 2 ts whole cumin seeds Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Basmati Rice (Masaledar Basmati) Categories: Rice/grains, India Yield: 6 servings 2 c basmati rice 1/2 ts garam masala 3 tb vegetable oil 1 ts salt 1 ea Small onion finely chopped 2 2/3 c chicken stock 1/2 ts finely minced garlic Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot, put in the onion. Stir and fry until the onion bits have browned. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3 to 4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pan, turn down the heat. Now pour in the stock and bring the rice to a boil. Cover with a very tight-fitting lid, turn heat to very, very low and cook for 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Lamb Categories: Ethnic, Beef, Lamb Yield: 6 servings 1/3 c dried onion 1/4 ts pepper 1/4 c warm water 1/8 ts ground red pepper 3 tb vegetable oil 2 lb 1" cubes lamb stew meat 2 tb ground coriander 2 c beef stock 1 1/2 ts ground cumin 1 x salt 1 tb ground cardamom 1/4 c plain yogurt 1 ts ground ginger 1 ts fresh lemon juice 1 ts turmeric 1 x freshly cooked rice 1/2 ts garlic powder 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rogan Josh Categories: Beef, Lamb, India Yield: 6 servings 2 ea 1" cubes of ginger chopped 2 ea medium onions 8 ea cloves of garlic 1 ts ground coriander 1 1/2 c beef broth 2 ts ground black cumin 10 tb vegetable oil 4 ts red paprika 2 lb lamb or beef stew meat 1/2 ts cayenne pepper 10 ea whole black cardamoms 1 1/4 ts salt 2 ea bay leaves 6 tb plain yogurt 6 ea whole cloves 1/4 ts garam masala 10 ea whole peppercorns 1 x black pepper 1 ea 1" stick cinnamon Put the ginger, garlic, and 4 tablespoons water in blender. Blend well until you have a smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour if lamb and two if beef. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shahi Korma Categories: Beef, Lamb, India Yield: 6 servings 8 ea cloves garlic 1 ea 1" stick of cinnamon 1 ea 1" cube of fresh ginger 2 ea medium onions chopped 5 tb blanched slivered almonds 1 ts ground coriander 1 c water or beef broth 2 ts black cumin ground 7 tb vegetable oil 1/2 ts cayenne pepper 2 lb boned lamb or beef (1" cubes 1 1/4 ts salt 10 ea whole cardamom pods 1 1/4 c heavy cream 6 ea whole cloves 1/4 ts garam masala Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef). Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basmati Chaaval Categories: Ethnic Yield: 6 servings 2 c basmati rice 1 tb unsalted butter 3/4 ts salt 2 2/3 c water Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kashmiri Rogan Josh Categories: Beef, Lamb, India Yield: 6 servings 1 tb whole fennel seeds 3 lb cubed lamb 3 1/4 c plain yoghurt 4 ts paprika 6 tb vegetable oil 1/2 ts cayenne pepper 1 ea 3/4" stick of cinnamon 1 1/2 ts dried ginger 1/2 ts whole cloves 3 2/3 c water or beef broth 2 1/2 ts salt 1/4 ts garam masala 1 pn asafetida Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garam Masala Categories: Ethnic Yield: 6 servings 1 ts black cumin 1 ts black peppercorns 1 ts whole cloves 1/4 ea average-sized nutmeg Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight-fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb with Cashew-Nut Curry (Korma) Categories: Ethnic, Lamb Yield: 4 servings 1/4 c unsalted cashews 1/2 ts saffron threads 3 ea dried hot red chilies 6 tb ghee (or melted butter) 2 ea in piece of stick cinnamon 1 c chopped onion 1 ea 1 in cube fresh ginger 2 ts salt 1/4 ts cardamom seeds 1/2 c unflavored yoghurt 3 ea whole cloves 1 1/2 lb lamb cut into 2" cubes 2 ea large garlic cloves peeled 2 tb finely chopped coriander 2 tb poppy seed (white) 1 tb lemon juice 1 tb coriander seeds 1/4 c boiling water 1 ts cumin seeds 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb W/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht) Categories: Ethnic, Lamb Yield: 6 servings 1 ts saffron threads 2 c chopped onions 2 c unflavored yoghurt 3 ea cloves garlic chopped 2 ts caraway seeds 2 ts chopped fresh ginger 2 ts salt 1/2 ts grnd red chili pepper 1/4 c ghee (or melted butter) 2 c coconut milk 4 ea 1 in stick of cinnamon 3/4 c boiling water 1/2 ts cardamom seeds 1/2 c cold water 6 ea whole cloves 2 lb cubed lamb 1/2 c unsalted almonds Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes. Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside. In a heavy casserole, heat the ghee over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown. With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cider Snap Categories: Beverages, Fruits Yield: 2 servings 2 c Apple Cider Or Juice 4 ea Thin Apple Slices (Opt.) 4 ts Red Cinnamon Candies In a 4-cup measure combine apple cider and cinnamon candies. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Applesauce Meringue Categories: Desserts, Fruits, Sauces Yield: 6 servings 4 c Applesauce 4 x Egg Whites 1 tb Lemon Juice 8 tb Sugar 4 x Egg Yolks 1/2 ts Vanilla Grated rind of 1 Lemon Preheat oven to 300 deg F. Combine applesauce, lemon juice and rind. Beat in egg yolks and pour into baking dish. In separate bowl, beat egg whites until peaks form. Gradually add sugar while continuing to beat. Add vanilla. Mix approx. 1/4 of meringue thru applesauce and spoon remaining meringue on top. Bake 15 minutes. Good hot or cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Squares Categories: Desserts, Fruits Yield: 6 servings 1/2 c Butter or margarine 1/2 ts Baking Powder 1 c Sugar 1/4 ts Salt 1 x Egg 2 x Apples. peeled and chopped 1 c Flour 1/2 c Chopped Nuts Preheat oven to 350 deg F. Cream butter and sugar and beat in egg. Combine flour, baking powder and salt and gradually add to butter and sugar mixture. Gently stir in apples and nuts, and spread in buttered 8"x8" pan. Bake 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Apple Rings Categories: Desserts, Fruits Yield: 4 servings 4 x Baking Apples (ex. Rome) 1/2 ts Cinnamon 1/2 c Brown Sugar 1/2 c Honey 1/2 ts Powdered Cloves 1/2 c Water Preheat oven to 400 deg F. Core and slice apples into 1/2" rings. place in shallow baking dish. In saucepan, combine and heat remaining ingredients. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice. Variation: Very good with red-hot candies put in the center of each ring. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date and Apple Squares Categories: Desserts, Fruits Yield: 4 servings 1/2 c Butter or margarine,softened 1/2 c Chopped Dates 3/4 c Sugar 1 1/2 c Flour 1 x Egg 1/2 ts Baking Soda 2 x Apples, peeled, finely chopp 1 ts Baking Powder 1/2 c Chopped Nuts Preheat oven to 350 deg F. Blend butter and sugar, then beat in egg. Stir in apples, dates, and nuts. In a separate bowl, combine flour, baking powder and baking soda. Gradually stir into apple mixture. Spread in a greased 9"x9" pan and bake 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Apple Cake Categories: Cakes, Fruits Yield: 5 servings 4 x Apples, peeled and sliced 1/2 ts Cinnamon 1/4 c Sugar --------------------------------SECOND STEP-------------------------------- 1/2 c Sugar 1/4 ts Vanilla 2 tb Soft Butter or Margarine 1 c Flour 1 x Egg 1 ts Baking Powder Preheat oven to 350 deg F. Mix together 1/4 cup sugar and 1/2 t cinnamon. Place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. Cream 1/2 cup sugar and butter. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading it as best as you can. Bake 30 minutes Best served warm, with vanilla ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Scones Categories: Breads, Desserts, Fruits Yield: 18 servings 2 c Flour 6 tb Shortening 3 ts Baking Powder 1/2 c Apples, peeled, chopped fine 2 tb Sugar 1/2 c Raisins 1/2 ts Cinnamon 4 tb Cold Apple juice or water 1/2 ts Salt Preheat oven to 400 deg F. Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Butter Categories: Fruits Yield: 12 servings 3 qt Unsweetened Applesauce 1 lb Brown Sugar 2 lb Granulated Sugar 3/4 c Apple Cider -----------------------------------SPICES----------------------------------- 1/2 ts Nutmeg 3/4 ts Cloves 1/4 ts Allspice 3 ts Cinnamon The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Dip Categories: Dips Yield: 6 servings 8 oz Cream Cheese, softened 1/2 c Chopped walnuts 1/2 c Mayonnaise 1 tb Lemon Juice 2 x Med Apples, chopped Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Apple Relish Categories: Relishes Yield: 5 servings 2 c Fresh cranberries 1 x Orange, peeled and seeded 2 x Apples 2 c Sugar Finely chop (or grind) cranberries, apples and orange. Mix with sugar and refrigerate for a day or two before serving. Great with chicken or turkey. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Fritters Categories: Desserts Yield: 12 servings 1 c Flour 2 x Eggs 1 ts Baking Powder 1/2 c Milk 1/4 ts Cinnamon 2 x Apples, chopped Mix dry ingredients. In separate bowl, beat eggs, stir in milk and apples. Combine with dry ingredients. Drop 1 Tablespoon at a time into hot 375 deg F. fat. Fry until golden brown. Drain and serve sprinkled with confectioners' sugar, and/or maple syrup. Makes 12-15. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Pancakes Categories: Fruits, Breakfast, Pancakes Yield: 12 servings 3 x Eggs, separated 3 tb Flour 3 tb Sour cream 1 ts Baking Powder 1 x Peeled Apple, finely chopped 1/2 ts Cinnamon Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup. Makes about 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Bread Ii Categories: Breads, Desserts, Fruits Yield: 12 servings 4 c Flour 1 c Vegetable Oil 2 ts Baking Soda 1/4 c Sour Cream 1 ts Salt 2 ts Vanilla 2 ts Cinnamon 2 c Chopped Apples 2 c Sugar 1 c Chopped Nuts 4 x Eggs, beaten Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts and pour into 2 greased and floured loaf pans. Bake 1 hour or until loaves test done. Males 2 loaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Spiced Cider Categories: Beverages, Fruits Yield: 16 servings 2 qt Apple Cider 6 x Whole Allspice 1/4 c Sugar 4 x 3" Cinnamon Sticks 12 x Whole Cloves Combine the cider, sugar and spices in a large saucepan. Heat slowly to boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with orange slices, lemon slices, or rings of unpared red apple with whole cloves forced through peel. 16 servings. If desired, chill spiced cider and serve over ice cubes made from apple juice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mojhy Apples Categories: Candies, Fruits, German Yield: 6 servings 6 x Red apples 1 c Sugar 6 x Wooden lollypop sticks 1/2 c Water 1 c Dark Corn Syrup 1 ds Vanilla extract (just a dash Wash and dry apples. Remove stems and replace with stick stuck halfway into apple. Comvbine corn syrup, sugar, and water in deep saucepan. Stir and cook over medium heat until thoroughly disolved and mixture boils. Then cook, without stirring. to soft crack stage (a small amt of the mixture separates into threads which are hard but not brittle when dropped in cold water; or candy thermometer registers 280 deg F.) Remove from heat; add extract and stir only enough to mix. Place pan over boiling water to keep syrup from thickening. Then, dip apples and wind in a circular motion until thoroughly covered with syrup. Place on buttered pan with sticks upright and cool. Makes 6 Mojhy Apples. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Dumplings Categories: Cakes, Fruits Yield: 6 servings 2 c Sifted Flour 1/2 c Cold Milk 2 ts Baking Powder 6 x Med Apples, pared & cored 1 ts Salt 1/2 c Sugar 6 tb Shortening 2 ts Cinnamon Sift flour, baking powder, and salt together. Cut in shortenig, add milk, and mix to a smooth dough. Turn onto floured surface and divide into 6 portions. Roll each portion large enough to cover 1 apple. Place an apple on each piece of pastry. Mix sugar and cinnamon together. Spoon some of this mixture into each core cavity. Moisten edges of pastry and bring up over the apple; seal edges. Place on greased baking sheet or in shallow pan. Bake at 350 deg F., or until apples are tender and pastry is lightly browned. Remove from baking sheet. Serve warm with milk or cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Strips Categories: Cakes, Fruits Yield: 30 servings 3/4 c Unsalted Butter or margarine 1/2 ts Grated Lemon Rind 2 c Flour 1 x Egg yolk for wash 1/4 c Sugar 1 ds Confectioners Sugar (opt) 3 tb Sour Cream ----------------------------------FILLING---------------------------------- 4 x Med Apples, peeled * 1/2 c Sugar 1 tb Raisins * 4-5 medium Macintosh apples, peeled and thinly sliced Work butter into flour with a fork and add sugar, sour cream, and lemon rind, kneading to form a dough. Form into a roll, wrap in waxed paper, and let rest for 1/2 hour. Cut roll in half. Roll out 1 part to fit a 9"x9" pan. Line with apple slices and sprinkle with raisins and sugar. Roll out remaining dough and cut into strips to form a lattice pattern on top of the apples. Brush with egg yolk, to which a little cold water has been added. Bake at 325 deg F. for about 20 minutes, until golden brown. Dust with confectioners' sugar while still warm, if desired, and cut into 1" x 2" strips. Makes about 30. Serve warm or cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caraway Pork Chops Categories: Fruits, Pork/ham Yield: 6 servings 2 x Med Onions, thinly sliced 2 ts Caraway Seeds 3 x Apples, peeled & thin sliced 6 ea Pork Chops, (1/2") 2 tb Honey Garlic salt and pepper Dijon Mustard Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. Cover and bake 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage Casserole Categories: Vegetables, Ground beef, Beef, Casseroles Yield: 6 servings 1 x Med Onion, chopped 1/2 ts Salt 1 x Stalk Celery, chopped 1 x Med Cabbage, shredded 3 tb Margarine 2 x Apples, sliced thin 3/4 lb Lean Ground Beef Preheat oven to 350 deg F. In skillet, saute onion and celery in margarine 2 minutes. Add beef and salt and stir another 2 minutes. Spread half the cabbage in 2 qt baking dish and cover with half the apples and all the meat mixture. Add remaining cabbage and apple slices. Cover and bake 1 hour. Nice with mashed potatoes or noodles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Apples and Shrimp Categories: Fish/sea, Fruits Yield: 4 servings 1 x Med Onion, chopped 2 ts Flour 2 x Stalks Celery, chopped 3/4 c Water 4 tb Butter or Margarine 1 x Chicken Bouillon Cube 2 x Apples, sliced 3/4 lb Med Shrimp, shelled & cleane 3/4 ts Curry Powder Saute onion and celery in butter for 2 minutes. Add apple slices and saute another minute. Blend in curry and flour, add bouillon cube and water, stirring until well blended. Add shrimp, cover and simmer for 3 minutes, or until shrimp in no longer translucent. Good with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Meatloaf Categories: Ground beef, Meatloaf, Beef Yield: 4 servings 1 lb Lean Ground Beef 1/8 ts Pepper 1 x Apple, cored and chopped 1/2 ts Garlic Salt 1 x Med Onion, chopped 1 or 2 slices of Bread Preheat oven to 350. Combine all ingredients except bread. Soak bread in cold water, squeeze out moisture, shred, and add. Place in loaf pan and bake 25-30 minutes. Or...form into patties, roll in bread crumbs and pan fry, or broil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spareribs and Apples Categories: Meats, German Yield: 4 servings 5 lb Meaty Spareribs 2 x Onions, sliced 3 tb Butter 1 x Carrot, grated 1 ds Pepper 3 x Apples, sliced 1 qt Sauerkraut, rinsed 1 1/2 c Dry White Wine Preheat oven to 350 deg F. In skillet, lightly brown spareribs in butter. Sprinkle with pepper. In separate bowl, mix together sauerkraut, onions and carrots. Place half this mixture in baking dish. Add half the apple slices and all the spareribs. Cover with remaining sauerkraut mixture, apple slices, and wine. Cover and bake 1 hour 45 minutes. Nice with mashed potatoes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fried Chicken & Apples Categories: Poultry Yield: 4 servings 2 x Whole Chicken Breasts * 3 tb Oil 1/3 c Honey 1 x Stalk Celery, sliced 2 ts Curry Powder 1/4 c Raisins 2 x Apples, peeled & chopped 3 tb Chopped Parsley * skinned and deboned Cut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices. Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. Add raisins and parsley, stir well and serve over rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir Fried Scallops and Apples Categories: Fish/sea, Fruits Yield: 4 servings 2 x Stalks Celery 3 tb Margarine 1 lb Scallops 1 x Lemon 2 x Apples Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat margarine in heavy skillet over high heat and stir fry celery for 2 minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more margarine if needed. Sprinkle with juice from remaining half of lemon, and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Filled Acorn Squash Categories: Vegetables Yield: 6 servings 3 x Acorn Squash ----------------------------------COMBINE---------------------------------- 2 x Apples, chopped 1/2 c Brown Sugar 1/2 c Chopped Walnuts 2 tb Margarine, melted 1 tb Grated Orange Peel Preheat oven to 350 deg F. Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients. Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Potato Salad Categories: German Yield: 6 servings 3 c Cooked cubed Potatoes 1 1/2 tb Flour 1 1/2 c Coarsley chopped Apples 3/4 c Apple juice (or water) 10 x Slices Bacon 1/3 c Vinegar 1/2 c Chopped Onion 1/3 c Sugar 1/2 c Celery, chopped In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat, add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice and vinegar, stirring until mixture thickens. Add sugar. Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in greases 1 1/2 qt casserole. Add skillet mixture, mixing lightly. Cover and bake 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apples and Noodles Categories: Pasta Yield: 4 servings 2 c Noodles, cooked and drained 4 tb Brown Sugar 2 x Apples, peeled and sliced 4 tb Butter 1 ds Cinnamon Preheat oven to 350 deg F. Place half of the noodles and apples in a buttered baking dish. Sprinkle with half the brown sugar and a dash of cinnamon. Dot with half the butter. Repeat. Cover and bake 30 minutes. Stir well before serving (or, leave uncovered toward the end of baking to give the top a nice crunchy texture.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Potatoes and Apples Categories: Vegetables Yield: 5 servings 2 c Sweet Potatoes * 4 tb Butter 2 x Apples, peeled 1/2 ts Salt 1/2 c Brown Sugar * boiled and skinned Preheat oven to 350 deg F. Slice cooked potatoes and apples 1/4"- 1/2" thick. Place half of each in buttered baking dish. Sprinkle with half the sugar, salt, and dot with half the butter. Repeat. Cover and bake 40 minutes. Variations: Add 1/2 cup chopped nuts and/or tablespoon of grated orange rind. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Slaw Categories: Salads Yield: 5 servings 2 x Apples, thinly sliced 1 x Med Onion, thinly sliced 2 tb Lemon Juice 1/2 c Sour Cream 3 c Shredded Cabbage 1/4 c Mayonnaise 1 x Stalk Celery, chopped 3/4 ts Celery Salt 1 x Carrot, grated Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve. Lemon juice keeps apples from discoloring. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Apple Salad Categories: Salads Yield: 5 servings 1 c Cooked, diced Ham 2 x Hard-cooked Eggs, chopped 2 x Apples, peeled cored,chopped 2 x Pickles, chopped 3/4 c Cooked, diced Potatoes 1/4 c Italian or Buttermilk dressi Combine ingredients and serve on lettuce leaves. ################################################# Waldorf salad is traditionally a mix of coarsely chopped nuts, apples, celery, and raisins combined with mayonnaise. For a change, substitute fresh chunks of pineapple for the celery, and buttermilk dressing instead of mayonnaise. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Apple Salad Categories: Salads Yield: 4 servings 8 x Apples, cored and chopped 1/2 c Chopped Walnuts 1 tb Grated Ginger Root 2 tb Honey 1 c Chopped Celery 1/3 c Orange Juice 1/2 c Raisins Combine above ingredients and chill. Serve on lettuce leaves. Nice, garnished with slices of orange and mint leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tropical Chicken Salad Categories: Salads, Poultry Yield: 6 servings 2 c Chicken, white meat, * 1/4 c White Raisins (opt.) 2 x Apples, peeled and diced 3 tb Chopped Chutney 1 c Pineapple Chunks 2 ts Curry Powder 1/3 c Chopped almonds 3/4 c Mayonnaise 1/2 c Shredded Coconut * Cooked and cubed In a bowl, combine chutney, curry, and mayonnaise. Combine all other ingredients in a separate bowl. Stir curry, chutney, and mayonaisse mixture into the chicken mixture. Serve on watercress or lettuce leaves, with slices of avocado. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Banana Bread Categories: Breads, Fruits Yield: 8 servings 1/2 c Butter, softened 2 c Flour 1/2 c Brown Sugar 1 ts Baking Powder 1/2 c Granulated Sugar 1 ts Baking Soda 2 x Eggs 1/2 ts Cinnamon 3 tb Sour Cream 2 x Apples, cored and chopped 1 x Banana, mashed 1/2 c Chopped Walnuts 1 ts Vanilla Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Cheese Bread Categories: Breads, Cheese/eggs Yield: 8 servings 1/2 c Butter or margarine 1/3 c Chopped Walnuts 2/3 c Sugar 2 c Flour 2 x Eggs 1 ts Baking Powder 1 x Apple, peeled and chopped 1/2 ts Baking Soda 1/2 c Grated sharp Cheddar cheese 1/2 ts Salt Preheat oven to 350 deg F. Cream butter and sugar, beating until light. Beat in eggs, one at a time. Stir in apples, cheese and nuts. In separate bowl, combine flour, baking powder, baking soda, and salt. Gradually and gently stir into apple mixture. Pour into greased loaf pan and bake 1 hour. Cool 10 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Applesauce Muffins Categories: Muffins, Fruits, Sauces Yield: 12 servings 2 c Bisquick 1/4 c Milk 1/4 c Sugar 1 x Egg 1 ts Cinnamon 2 tb Cooking oil 1/2 c Applesauce ----------------------------------TOPPING---------------------------------- 1/4 c Sugar 2 tb Butter or margarine, melted 1/4 ts Cinnamon Preheat oven to 350 deg F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted buter, then in sugar-cinnamon. Makes 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Crisp Categories: Fruits, Desserts Yield: 8 servings 5 x Apples, sliced and peeled 1 ts Cinnamon 1 c Brown Sugar 1 ts Nutmeg 3/4 c Quaker Oats 1 ea Stick Butter, softened 3/4 c Flour 1/4 c Apple Juice, or water Preheat oven to 375 deg F. Put half of the apples in a greased 9"x9" pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. Great with vanilla ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Pan Dowdy Categories: Desserts, Fruits Yield: 8 servings 1/2 c Brown Sugar 1 x Egg, beaten 1/4 c Chopped Walnuts 4 ts Baking Powder 1/4 c Raisins 1/2 ts Salt 3 c Apples, sliced 1 c Milk 1/4 c Butter, softened 2 1/4 c Flour 2/3 c Sugar Preheat oven 350 deg F. In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and raisins. Layer in apples and remaining brown sugar. Cream butter, add sugar gradually, then add beaten egg. Sift flour, baking powder and salt. Combine creamed mix, dry ingredients and milk alternately till smooth. Pour batter over apples. Bake 35-40 minutes. Turn over on plate with apple side up. Serve with topping (whipped cream, etc.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Apples Categories: Fruits Yield: 6 servings 6 ea Lg Unpared, Cored, Red Apple 1 c Sugar 3 tb Butter 1 tb Lemon Juice 1/2 c Cooking Wine 1 ea 6" Cinnamon Stick 1/2 c Water 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Cake with Icing Categories: Cakes Yield: 6 servings ------------------------------------CAKE------------------------------------ 3 ea Large Eggs 1 ts Salt 1 1/2 c Oil 2 ts Vanilla 2 c Sugar 1 c Pecans 3 c Flour 3 c Cored, Peeled, Diced Apples 1 ts Soda -----------------------------------ICING----------------------------------- 4 oz (1 cube) Margarine 1/4 c Milk 1 c Packed Brown Sugar Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No Tenemos Rancho Applesauce Cake Categories: Cakes, Sauces Yield: 6 servings 2 c Unbleached Flour 1 ts Baking Powder 1 c Sugar 1/2 ts Salt 1 tb Corn Starch 1 c Nuts 1 tb Cocoa 1 c Raisins 1/2 ts Cinnamon 1/2 c Oil 1/2 ts Nutmeg 1 ts Vanilla 1/2 ts Cloves 3 c HOT Applesauce 2 ts Baking Soda Sift together all the dry ingredients, add nuts and raisins. Stir in the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes or until done. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Juice Roast Categories: Beef Yield: 6 servings 4 lb Boneless Beef Chuck Roast 1/4 ts Pepper 2 ea Med. Onions, Sliced 1/4 ts Thyme Leaves 2 tb Butter or Shortening 1/4 ts Prepared Mustard 1 c Apple Juice 1/8 ts Basil Leaves 1 tb Catsup 3 ea Large Sweet Potatoes * 1 ts Salt 1 x Lemon Juice ---------------------------------GARNISHES--------------------------------- 1 x Chopped Parsley OR 1 x Gravy 1 x Apple Rings And Parsley * Sweet potatoes should be pared and cut into pieces. ~------------------------------------------------------------------------- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Stuffed Mushrooms Categories: Appetizers, Fish/sea Yield: 10 servings 20 ea Large Mushrooms 2 ea Eggs, beaten 1 x Italian dressing 1/4 c Mayonnaise 8 oz Crabmeat, well picked 1/4 c Onion, minced 3/4 c Fresh breadcrumbs 1 ts Lemon juice Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Dip Categories: Fish/sea, Dips Yield: 8 servings 1 lb Crabmeat 2 ts Prepared Mustard 1/2 c Mayonnaise or salad dressing 2 ts Powdered Sugar 1 x Garlic salt, to taste 2/3 c White Wine 2 tb Onion, grated Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Crab Dip Categories: Fish/sea, Dips Yield: 8 servings 1 lb Crabmeat 1 tb Milk 8 oz Cream Cheese, softened 2 tb Worcestershire Sauce (opt.) 1 ea Medium Onion, finely diced 1 x Salt and Pepper 2 ts Horseradish 1 x Almonds, sliced Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350 until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Split Pea Soup Categories: Soups/stews, Vegetables Yield: 6 servings 1 lb Smithfield Ham, bits/pieces 2 lb Split Peas 1 ea Large Onion, chopped 3 ea Large Carrots, chopped fine 1 ga Water 2 ea Celery Stalks w/ leaves Separate fat from meat. Fry fat in soup pan. When crisp, discard solids. Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add water, peas, carrots, and celery (center portion with leaves, chopped fine). Cover and cook slowly until peas are mushy. Do not puree. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Broccoli Soup Categories: Soups/stews, Vegetables Yield: 10 servings 1 ea Bunch of Broccoli 4 c Chicken Broth 1/4 c Butter 1/2 ts Marjoram 2 ea Onions 1/2 ts Thyme 2 c Chopped Celery 1 x Salt and Pepper 1 ea Garlic Clove 1 x Almond Slivers 1/2 c Flour 1 x Chopped Tomato 4 c Milk Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber Salad Categories: Salads Yield: 6 servings 1 pk Lime gelatin (3 oz.) 1 c Sour cream 1 c Hot water 1 c Cottage cheese 1 c Cucumber, scrubbed & grated 1 c Mayonnaise 1/2 c Onion, grated Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Wine Steak Categories: Meats Yield: 4 servings 1 ea Whole Sirloin Steak 1 ts Chopped Garlic 2 c Red Wine 1 tb Cooking Oil 2 ts Oregano 2 c Mushrooms, halved 1 tb Black Pepper 1/2 c Chopped Onions 1 ts Salt 1 tb Worcestershire Sauce 2 tb Chopped Parsley 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Baked Chicken Breasts Categories: Poultry Yield: 8 servings 4 ea Whole Chicken Breasts 1 c Herb seasoned stuffing mix 4 ea Swiss Cheese slices, 4"x4" 1/4 c Melted Butter 1 cn Cream of Chicken Soup, 10 oz 1 x Garlic powder (opt.) 1/4 c Dry White Wine 2 tb 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Newberg Categories: Fish/sea Yield: 4 servings 2 tb Butter 1 c Half and Half 2 tb Flour 1/2 c Milk 1/2 ts Salt 1/4 c Sherry 1/4 ts Paprika 2 ea Egg Yolks, beaten 1 ds Cayenne Pepper 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baltimore Peach Cake Categories: Cakes, Fruits Yield: 6 servings 1 tb Butter, softened 3/4 c Sugar, mixed with... 1 c Sugar 2 ts Cinnamon 2 1/2 c Flour 5 ea Large Peaches, peeled/sliced 3 ts Baking Powder 2 tb Butter, melted 1 1/2 c Milk Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: All-Bran Seed Loaf Categories: Breads Yield: 10 servings 3/4 c Whole wheat flour 3/4 c Orange juice 3/4 c Flour; all-purpose 1/4 c Honey 1 tb Baking powder 2 ea Eggs 1/2 ts Salt 1/4 c Vegetable oil 1/3 c Sesame seeds 1/2 c Bran cereal 2 ts Poppy seeds Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5 x 4.5 x 2" loaf pan. Bake at 350f about 40 min. Let cool 10 min and remove from pan. Cool completely before slicing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beer Bread Categories: Breads Yield: 8 servings 3 c Flour 1 tb Honey 3 3/4 ts Baking powder 12 oz Beer 2 1/4 ts Salt Grease 9x5x3" loaf pan. Mix flour, salt, baking power; combine with beer and honey in large bowl. Stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on cooling rack. Cool completely before slicing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Mushroom Sauce Categories: Poultry, Low-cal, Sauces Yield: 4 servings 1 ea Chicken, cut up, skinned 1/2 lb Mushrooms 1 cn Mushroom soup 1/2 c Sherry 1/2 cn Milk Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bak at 350F for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: True Garlic Bread Categories: Breads, Garlic Yield: 6 servings 1 x Garlic Puree(2 Roasted Head) 2 tb Kosher Salt 1/4 lb Unsalted Butter, Softened 3 1/4 c Whole Wheat Flour 2 tb (2 pk) Dry yeast 3 1/4 c Unbleached All Purpose Flour 1/2 c Warm Water (115-120 degrees) 1 x Cornmeal 2 1/2 c Warm Water Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: 100% Whole Wheat Bread Categories: Breads Yield: 6 servings 2/3 c Water 1 c Sugar 3 pk Yeast 1/2 c Molasses 1 tb Sugar 2 tb Salt 8 c Scalded Milk 12 c Whole Wheat Flour 2/3 c Shortening Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Buttermilk Muffins Categories: Cakes, Muffins Yield: 24 servings 2 1/2 c Flour 2 x Eggs, beaten 1 1/2 ts Baking powder 1 c Buttermilk 1/2 ts Soda 4 oz Butter 3/4 c Sugar 1 1/2 c Blueberries 1/4 ts Salt Sift dry ingredients together in a large bowl. In another bgowl, whish eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake til golden brown. Bake at 400 F for 20 -30 minutes. Makes 24 muffins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Meatless Chili Categories: Soups/stews, Mexican, Chili, Beans Yield: 4 servings 1 ea Env. Soup Mix * 1 ea Large Stalk Celery ***** 4 c Water 1 tb Chili Powder 16 oz (1 can) Chick Peas ** 2 ts Ground Cumin 16 oz (1 can) Red Kidney Beans *** 1 ea Med. Clove Garlic Fine Chop 14 1/2 oz (1 can) Tomatoes **** 1/4 ts Crushed Red Pepper 1 c Lentils, Rinsed & Drained * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion-Cheddar Bread Categories: Breads Yield: 4 servings 2 1/2 c Unbleached All-Purpose Flour 2 tb Butter Or Margarine * 1 c Whole Wheat Flour 1 ea Env. Onion Soup Mix 1 pk Active Dry Yeast 1 tb Sugar 1/3 c Warm Water (110-115 Degrees) 1 ts Salt 1/2 c Orange Juice 5 oz Shredded Cheddar Cheese 1/2 c Water 1 x Melted Butter Or Margarine * Butter or margarine should be cut into small pieces. ~-------------------------------------------------------------------------- In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Starter #1 Categories: Breads Yield: 1 servings 2 c Unbleached Flour 1 x Water To Make Thick Batter 1 pk Active Dry Yeast Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Starter #2 Categories: Breads Yield: 1 servings 2 c Unbleached Flour 1 x Water To Make Thick Batter Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Starter #3 Categories: Breads Yield: 1 servings 2 c Unbleached Flour 1 x Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Starter #4 Categories: Breads Yield: 1 servings 1 x Unbleached Flour 1 x Potato Water Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Starter #5 Categories: Breads Yield: 1 servings 4 c Unbleached Flour 2 tb Sugar 2 tb Salt 4 c Lukewarm Potato Water Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Starter #6 Categories: Breads Yield: 1 servings 1 c Milk 1 c Unbleached Flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough French Bread Categories: Breads, French Yield: 18 servings 1 pk Active Dry Yeast 1 c Warm Water 1/4 c Warm Water (110 to 115 F) 1/2 c Milk 4 1/2 c Unbleached Flour, Unsifted 2 tb Vegetable Oil 2 tb Sugar 1/4 c Sourdough Starter 2 ts Salt Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Doctor's Sourdough Bread Categories: Breads Yield: 18 servings 1 c Sourdough Starter 7 c Unbleached Flour 2 c Warm Water 1/4 c Wheat Germ 2 c Warm Milk 2 tb Sugar 1 tb Butter 2 ts Salt 1 pk Active Dry Yeast 2 ts Baking Soda 1/4 c Honey Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honeymoon Sourdoughs Categories: Breads Yield: 4 servings 1 c Active Starter 1/2 ts Baking Powder 1 1/4 c Prepared Biscuit Mix 1 tb Cooking Oil Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sheepherder Bread Categories: Breads Yield: 18 servings 1 1/2 c Active Sourdough Starter 2 tb Shortening, Melted 4 c Unbleached Flour 1 ts Salt 2 tb Sugar 1/4 ts Baking Soda Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Pumpernickle Categories: Breads Yield: 10 servings 1 1/2 c Active Sourdough Starter 2 ts Salt 2 tb Caraway Seeds, Chopped 3 tb Melted Shortening 2 c Unsifted Rye Flour 1/2 c Whole Milk 1/2 c Boiling Black Coffee 2 3/4 c Unbleached Flour 1/2 c Molasses 1 pk Active Dry Yeast 1/4 c Dry Skim Milk Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bran Date Bread Categories: Breads Yield: 12 servings 1 1/4 c Unbleached Flour, Sifted 1 c All Bran 1 1/2 ts Baking Powder 1 ts Grated Lemon Peel (ZestOnly) 1 ts Salt 2 ea Large Eggs, Beaten 1/2 c Active Sourdough Starter 1/4 c Vegetable Oil 3/4 c Buttermilk or Sour Milk 3/4 c Firmly Packed. Brown Sugar 1 c Finely Chopped Pitted Dates Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Banana Bread Categories: Breads Yield: 12 servings 1/2 c Shortening 1 ts Salt 1 c Sugar 1 ts Baking Powder 1 ea Large Egg 1/2 ts Baking Soda 1 c Mashed Bananas 3/4 c Chopped Walnuts 1 c Active Sourdough Starter 1 ts Vanilla OR 2 c Unbleached Flour 1 ts Grated Orange Peel Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Sams Categories: Breads Yield: 4 servings 1/2 c Active Sourdough Starter 1/2 ts Nutmeg 1/2 c Sugar 1/4 ts Cinnamon 2 tb Shortening 1/2 ts Baking Soda 2 c Unbleached Flour 1/2 ts Salt 1 ts Baking Powder 1/3 c Buttermilk or Sour Milk 1 ea Large Egg Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Pizza Shells Categories: Breads, Pizza Yield: 4 servings 1 c Sourdough Starter 1 ts Salt 1 tb Shortening, Melted 1 c Flour Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Cornbread Categories: Breads Yield: 4 servings 1/2 c Active Sourdough Starter 1/2 c Sour Cream or Yogurt 2 tb Margarine, Melted 2 ea Large Eggs, Stirred 1/2 c Cornmeal 1 c Unbleached Flour 1 ts Salt 1/2 ts Cream Of Tartar 1 tb Sugar 1/2 ts Baking Powder Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beer Biscuits Categories: Breads Yield: 4 servings 2 c Unbleached Flour 1/4 c Shortening 3 ts Baking Powder 3/4 c Beer 1 ts Salt Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Bread Categories: Breads, Cakes Yield: 2 servings 3 ea Eggs 2 ts Cinnamon 1 c Oil 1 ts Salt 2 c Shreaded raw zucchini 2 ts Vanilla 1 3/4 c Sugar 1 c Chopped nuts 1/4 ts Baking powder 2 c Flour 2 ts Baking soda Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F. Recipe may be doubled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunday Black-Bean Soup (New York Times) Categories: Soups/stews, Beans Yield: 6 servings 1 lb dried black beans 1 tb chopped jalepeno pepper 2 ea smoked ham hocks 3 ea garlic cloves 3 c chicken stock 1 ts cumin 4 ea coarsely chopped carrots 1 c dry sherry 3 ea coarsely chopped onions 1 ea lime (juice) 3 ea coarsely chopped celery To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boston Brown Bread Categories: Breads Yield: 10 servings 1/2 c Rye meal or Plain flour 1/2 ts Salt 1/2 c Corn Meal 3/8 c Molasses 1/2 c Coarse whole wheat flour 1 c Sour milk 1 ts Baking Soda 1/2 c Seedless Raisins Mix dry ingredients and stir in molasses and sour milk. (To make sour milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and place rings of waxed paper in bottoms. Divide batter evenly between the two cans, and cover with aluminum foil. Place in covered kettle of boiling water, bring water half way up sides of cans, and boil for two hours. When ready to serve, unmold by running knife around inside of can and shaking out onto plate. Cut thinly and serve with Boston Baked Beans. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Weixenkeimbrot (Molasses Brown Bread) Categories: Breads Yield: 4 servings 2 1/2 c Whole-Wheat Flour 1 c Raisins; Mixed Dark & Light 1 1/2 c Wheat Germ 2 ts Baking Soda 1/3 c Brown Sugar 1 7/8 c Buttermilk 1/2 ts Salt 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dillbrot (Dill Bread) Categories: Breads, Cheese/eggs, Vegetables Yield: 4 servings 1 pk Yeast; Active Dry 1 tb Butter; Melted 1/4 c ;Warm Water(110-120 degrees) 1 ea Egg; Large 1 c Cottage Cheese; Creamed * 1 ts Salt 2 tb Sugar 2 ts Dillseed 1 tb Onion; Minced 2 1/4 c Flour; Unbleached Or Bread * Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stroganoff Sandwich Categories: Cheese/eggs, Vegetables, Ground beef, Beef Yield: 6 servings 1 ea French Bread; Loaf, Unsliced 1 tb Worcestershire Sauce 1 1/2 lb Ground Beef; Lean 1 x Salt & Pepper; To Taste 2 tb Onion; Grated 2 ea Tomatoes; Md. Chopped 1 1/2 c Cheddar, Md. Sharp, Grated 1 ea Green Pepper; Bell, * 1 c Sour Cream * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Open-Faced Crab Sandwich Categories: Fish/sea Yield: 6 servings 16 oz Cream Cheese; 2 Pks 13 oz Crab; 2 Cns 1/2 c Ginger Ale 6 ea English Muffins 2 tb Onion; Grated 24 oz Cheddar; Md. Sliced, * 2 tb Worcestershire Sauce 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Salmon & Cheddar Sandwiches Categories: Cheese/eggs, Fish/sea Yield: 4 servings 1 lb Salmon; 1 Cn 1 tb Lemon Juice 1 tb Onion; Grated 1/4 c Mayonnaise 10 oz Cheddar; Md, * * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Burgers Categories: Cheese/eggs, Fish/sea Yield: 4 servings 2 ea Eggs; Lg, Hard Cooked 1 x Catsup Or BBQ Sauce;To Taste 1 c Crab Meat 1 ds Celery Salt 1 c Cheddar; Md, Grated 1 ds Onion Salt 1 ea Green Onion; Md, Diced 1 ds Garlic Powder 1/2 c Mayonnaise 2 tb 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deviled Ham Muffins Categories: Cheese/eggs, Fruits, Meats, Muffins Yield: 12 servings 6 ea English Muffins; * 12 ea Apple Rings; ** 9 oz Deviled Ham; 2 Cns 24 oz Cheddar; Md, *** 1/4 ts Oregano * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Mushroom Open-Face Sandwich Categories: Cheese/eggs, Vegetables Yield: 6 servings 1 1/2 c Mushrooms; Fresh, Chopped 6 ea Dk. Rye Bread Slices;Toasted 2 tb Butter; Melted 12 ea Tomato; Slices, Thin 1 ea Egg; Lg, Beaten 1 x Celery Salt 1 ts Oregano 1 x Parsley 1 c Cheddar; Md Sharp, Shredded Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled Cheddar and Egg Salad Buns Categories: Cheese/eggs, Vegetables Yield: 8 servings 8 ea Eggs; Lg,HardCooked, Chopped 3 tb Mustard; Prepared 2 c Cheddar; Sharp, Shredded 1 1/2 ts Salt 1 c Green Bell Pepper; Chopped 1/4 ts Pepper 3 tb Onion; Grated 3 ea Sandwich Buns Or Rolls; * 2/3 c Milk; Evaporated * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Cheddar Toast Categories: Breads, Cheese/eggs Yield: 6 servings 1 c Heavy Or Whipping Cream 1/4 ts White Pepper 1 c Cheddar Cheese; Md, Shredded 4 ea Eggs; Lg, Well Beaten 1/2 ts Nutmeg 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Toast Cheddar Sandwiches Categories: Breads, Cheese/eggs, French, Breakfast Yield: 4 servings 2 ea Eggs; Lg 1 x Mustard; Prepared 1/3 c Milk Or Light Cream 4 ea Cheddar Cheese; Thick,Slices 1/2 ts Salt 3 tb Butter 8 ea White Bread; 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Stuffed Franks in Buns Categories: Cheese/eggs, Meats Yield: 6 servings 12 ea Frankfurters; Deli Style 3/4 lb Cheddar; Medium Sharp 1/2 c Sweet Pickle Relish 12 ea Bacon; Slices 1 tb Mustard; Prepared 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled Cheddar-Olive Categories: Cheese/eggs, Vegetables Yield: 8 servings 2 ea Eggs; Lg 2 ts Mustard; Prepared 8 oz Cheddar; Sharp, Grated 1/4 ts Marjoram 1 1/4 c Olives; Ripe,Chopped, Pitted 1/8 ts Oregano 1/2 c Green Bell Pepper; Chopped 1/8 ts Salt 1/4 c Onion; Chopped 1 pn Pepper; To Taste 1/3 c Catsup 4 ea Sandwich Buns 2 tb Mayonnaise 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Spread Categories: Cheese/eggs, Appetizers, Spreads Yield: 4 servings 1 lb Butter 1 ts Worcestershire Sauce 8 oz Cheddar; Sharp, Grated 1/4 ts Garlic Powder 4 oz Romano Cheese; Grated 1/2 ts Paprika; Sweet Or Hot All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Rolls Categories: Breads, Cheese/eggs, Vegetables Yield: 6 servings 16 oz Cheddar; Sharp, Shredded 12 ea French Rolls; Large 8 oz Green Olives; Stuffed, * 6 oz Tomato Sauce; * 2 ea Green Bell Peppers; Md 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bbq Crab Sandwich Categories: Fish/sea Yield: 4 servings 1 c Crab 8 oz Cheddar; Md, In Small Cubes 1/2 c Tomato Sauce 8 ea English Muffins 1/4 c Green Stuffed Olives; Sliced 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Cheddar Sandwiches Categories: Cheese/eggs Yield: 6 servings 10 oz Cheddar; Sharp, Grated 2 dr Tobasco Sauce 1 ea Egg; Lg 2 tb Lemon Juice 2 tb Butter 1 tb Pimento; Chopped 1 tb Onion; Chopped 1 tb Stuffed Olives; Chopped 1 tb Flour; Unbleached 12 ea Bacon; Slices 1/2 c Cream; Regular 6 ea Bread; Slices 1/4 ts Salt 1 x Butter; Softened Put the shredded cheese in a bowl and set aside. Hard cook and chop the egg, then set aside. Melt the butter in a skillet over low heat. Add and cook the onion until transparent then add the flour and stir until well blended. Heat until bubbly and then add the cream, salt and tobasco sauce gradually while stirring constantly. Cook until the mixture boils. Cook 1 to 2 minutes longer and remove from the heat. Blend in the lemon juice. Add the creamed mixture to the cheese and add the egg, pimento and stuffed olive slices to the mixture. Mix until well blended and set aside. Pan broil the bacon slices until they are partially cooked and still limp. Spread the bread with the softened butter and then spread the cheddar mixture on the bread, allowing 1/4 cup for each slice. Top each slice with 2 of the bacon slices crossed diagonally. Set the oven temperature to broil (500 or higher degrees F.) Arrange the sandwiches on the broiler rack and place in broiler with the tops of the sandwiches 3-inches below the heat source. Broil until cheddar mixture is bubbly and slightly browned and bacon slices are crisp. Serve hot. Makes 6 open faced sandwiches ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poppin' Fresh Barbe Cups Categories: Breads, Cheese/eggs, Ground beef, Beef Yield: 6 servings 3/4 lb Ground Beef; Lean 12 ea Biscuits; * 1 tb Onion; Minced 1/2 c Barbecue Sauce; ** 2 tb Brown Sugar 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Muffin Melt Categories: Cheese/eggs, Vegetables, Muffins Yield: 4 servings 1 1/2 c Cottage Cheese; Creamed 1/4 ts Salt 1/2 c Wheat Germ; Regular 3 ea WholeWheat English Muffins;* 2 tb Green Chiles; Chopped 6 ea Tomato; Slices 1/4 ts Oregano Leaves; Crushed 1 x Cheddar; Sharp, Slices 1/4 ts Basil Leaves; Crushed * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filled Frankfurters Categories: Cheese/eggs, Meats Yield: 6 servings 1 1/2 c Macaroni; Broken 1/8 ts Pepper 3/4 c Milk; Evaporated 2 1/2 c Cheddar; Md, Grated 1 1/4 ts Mustard; Dry 1 1/2 lb Frankfurters; Deli-Style 1 1/4 ts Salt 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Bacon Treat Categories: Cheese/eggs, Meats, Vegetables Yield: 2 servings 4 oz Cheddar; Sharp, Shredded, 1C 2 tb Dairy Sour Cream 1/2 ts Lemon Juice; Fresh 3 ea Bacon; Slices, * 1/2 ts Worcestershire Sauce 4 ea Bread; Slices, Buttered 1/8 ts Paprika 1 x Lettuce 1/8 ts Garlic Powder 1 x Tomato Slices 1 ds Pepper * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Bread Sandwiches Categories: Cheese/eggs Yield: 4 servings -----------------------------EGG SALAD FILLING----------------------------- 3 ea Eggs; Lg, Hard Cooked, * 1 x Hot Pepper Sauce, To Taste 1/3 c Celery, Minced 1 x Mayonnaise, To Moisten ----------------------------------SANDWICH---------------------------------- 8 ea Monterey Jack Cheese, Slices 1 x Salt & Pepper; To Taste 4 ea Tomato; Slices, Thin 1 x Dill Pickle Wedge 4 ea Lettuce Leaves 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Crackers Categories: Breads, Appetizers, Cheese/eggs Yield: 6 servings 1/2 c Butter Or Margarine 1 ts Baking Powder 1 1/2 c Unbleached Flour; Sifted 1 ds Cayenne Pepper 1/2 ts Salt 2 c Cheddar; Extra Sharp, * * The Extra Sharp Cheddar Cheese should be finely grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar-Olive Bread Categories: Breads, Cheese/eggs Yield: 6 servings 3 c Cheddar; Sharp, Grated 1 c Mayonnaise 3 oz Pimento-StuffedOlives;Sliced 1 ea French Bread; Loaf, Unsliced Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili-Cheese Bread Categories: Breads, Mexican, Chili Yield: 6 servings 3 c Monterey Jack Cheese; Grated 1 c Mayonnaise 4 oz Chiles; Chopped, * 1 ea French Bread; Loaf, Unsliced * You can use one can of sweet green chiles or jalapenos that have been chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Pancakes Categories: Cheese/eggs, Breads, Breakfast, Pancakes Yield: 6 servings 8 oz Cheddar; Md, Grated 3/4 ts Salt 3/4 c Dairy Sour Cream 1 1/2 ts Thyme 3 ea Egg Yolks, Lg, Beaten 1/2 ts Mustard; Dry 2 tb Unbleached Flour; PLUS 2 tb Butter 1 ts Unbleached Flour Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Fans Categories: Breads, Cheese/eggs Yield: 4 servings 5 oz Cheddar; Sharp, Grated 1/2 c Butter Or Shortening 2 c Unbleached Flour; Sifted 1/2 c Milk 1 tb Baking Powder 1 x Butter; Softened 1 ts Salt 1 x Butter; Melted Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Little Cheddar Biscuits Categories: Breads, Cheese/eggs Yield: 8 servings 2 c Unbleached Flour 1 c Butter; Room Temperature 1 ts Mustard; Dry 10 oz Cheddar; Sharp, Grated 1 ts Paprika 1 ts Worcestershire Sauce 1/4 ts Baking Powder Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a rk, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Biscuits Categories: Breads, Cheese/eggs Yield: 8 servings 2 c Unbleached Flour; Sifted 1 c Cheddar; Sharp, Grated 4 ts Baking Powder 1/4 c Butter 1/2 ts Salt 2/3 c Milk Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Pinwheels Categories: Breads, Cheese/eggs Yield: 6 servings 2 c Unbleached Flour; Sifted 1/4 c Butter 1/2 ts Salt 2/3 c Milk 1 tb Baking Powder 1 c Cheddar; Extra Sharp, Grated Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Bread Ring Categories: Cheese/eggs, Breads Yield: 4 servings 2 3/4 c Bread Flour 1 c Milk 2 tb Sugar; Granulated 2 tb Butter 1 pk Active Dry Yeast; OR 1 1/2 c Cheddar; Sharp, Shredded 1 tb Active Dry Yeast; Bulk 1 x Butter 3/4 ts Salt NOTE: You can use Unbleached All-Purpose flour in this recipe and up to ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Spoon Bread Categories: Breads, Cheese/eggs Yield: 6 servings 10 oz Cheddar; Sharp, Grated 1/4 c Butter 2 c Milk 1 ts Sugar 4 ea Egg Yolks; Lg 1/2 ts Salt 1 c Corn Meal; Yellow 4 ea Egg Whites; Lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Dumplings Categories: Breads, Cheese/eggs Yield: 4 servings 16 oz Cheddar; Md, Shredded 3 qt Boiling Water 2 ea Eggs; Lg 1/2 c Butter 1 c Unbleached Flour 1/2 pt Sour Cream 1 ts Salt ---------------------------------GARNISHES--------------------------------- 1 x Paprika 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Cheddar Corn Bread Categories: Breads, Cheese/eggs Yield: 6 servings 1 c Corn Meal; White If Poss. 10 oz Cheddar; Sharp, Shredded 1 c Unbleached Flour 1 c Milk 1 tb Baking Powder 1/4 c Butter, Melted 1 1/2 ts Salt 1 ea Egg; Lg, Beaten Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple-Cheddar Muffins Categories: Cheese/eggs, Fruits, Muffins Yield: 4 servings 1/2 c Shortening 1 c Apples; Finely Chopped 1/2 c Sugar; Granulated 2/3 c Cheddar; Sharp Coarse Grate 2 ea Eggs; Lg 1/2 c Pecans; Chopped 1 1/2 c Unbleached Flour 3/4 c Milk 1 ts Baking Soda 1 x Apple Slices; * 1 ts Baking Powder 1 x Butter; Melted 1/2 ts Salt 1 x Cinnamon-Sugar Mixture 3/4 c Oats; Quick Cooking * You should have 12 to 15 thin slices of unpeeled red apple for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Cheddar Bread Categories: Breads, Cheese/eggs Yield: 4 servings 3 3/4 c Unbleached Flour 2 1/2 c Cheddar; Sharp 5 ts Baking Powder 1 1/2 c Milk 1/2 ts Salt 2 ea Eggs; Lg, Slightly Beaten 1/3 c Butter Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Corn Bread Categories: Breads, Cheese/eggs Yield: 6 servings 1 c Unbleached Flour 1/4 ts Mustard; Dry 1 c Corn Meal; White Or Yellow 2 c Cheddar; Sharp, Shredded 2 tb Sugar 1 ea Egg; Lg, Slightly Beaten 1 tb Baking Powder 1 c Milk 1 ts Salt 1/4 c Vegetable Oil Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Squares Categories: Breads, Cheese/eggs Yield: 6 servings 2 c Unbleached Flour 1 c Cheddar; Sharp, Shredded 1 tb Baking Powder 1/2 c Onion; Chopped 1 ts Salt 2 tb Pimento; Chopped 1/3 c Butter 2/3 c Milk Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Date Nut Loaf Categories: Breads, Cheese/eggs, Fruits Yield: 4 servings 8 oz Dates; Finely Chopped 1 ts Baking Soda 2 tb Butter 1/2 c Sugar; Granulated 3/4 c Water; Boiling 1 ea Egg; Lg, Well Beaten 1 3/4 c Unbleached Flour; Sifted 4 oz Cheddar Md, Shredded 1/4 ts Salt 1 c Walnuts; Chopped Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Knead Cheddar Rolls Categories: Breads, Cheese/eggs Yield: 8 servings 1 1/2 c Unbleached Flour; Unsifted 3 tb Butter 1 pk Active Dry Yeast; OR 1 c Unbleached Flour; Unsifted 1 tb Active Dry Yeast; Bulk 1 c Cheddar; Sharp, Grated 3 tb Sugar 1/4 c Butter 1 ts Salt 1 ea Egg Yolk; Lg 3/4 c Milk 1 tb Milk 1/2 c Water Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: California Rarebit Categories: Cheese/eggs Yield: 4 servings 3 tb Butter 1 ts Worcestershire Sauce 1/2 c White Wine; Dry 1/2 ts Basil; Crushed 2 1/2 c Monterey Jack Cheese; Cubed 2 c Mushrooms; Fresh, Sliced 1 ea Egg; Lg, Lightly Beaten 1/2 ts 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Panhandle Cornbread Categories: Breads Yield: 4 servings 1 c Corn Meal; Yellow 1/2 c Vegetable Oil 1 tb Baking Powder 1 c Dairy Sour Cream 1 c Cheddar; Sharp, Shredded 8 oz Corn; Cream Style, 1 Cn 2 ea Eggs; Lg, Beaten 4 oz Green Chile Peppers; Chopped Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearthside Cheddar Bread Categories: Breads, Cheese/eggs, Fruits Yield: 4 servings 2 1/2 c Unbleached Flour 1/4 c Vegetable Oil 1/2 c Sugar 2 ea Eggs; Lg 2 ts Baking Powder 1 1/2 c Apples; Cooking, * 1 ts Salt 2 c Cheddar; Sharp, Shredded 1/2 ts Cinnamon; Ground 3/4 c Walnuts Or Pecans; Chopped 3/4 c Milk * Apples should be the cooking type (sour not sweet eating apples). ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunrise Popovers Categories: Breads, Cheese/eggs Yield: 8 servings 4 tb Vegetable Shortening 2/3 c Water 1 1/3 c Unbleached Flour 4 ea Eggs; Lg 1/2 ts Salt 1/2 c Cheddar; Sharp, Shredded 2/3 c Milk Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polka Dot Quick Bread Categories: Breads, Cheese/eggs, Fruits Yield: 4 servings 2 c Cranberries; Fresh Or Frozen 1 c Sugar 1 c Milk 1 tb Baking Powder 1 ea Egg; Lg, Slightly Beaten 1/2 ts Salt 1/4 c Butter; Melted 1 1/2 c Cheddar; Md, Shredded 1 tb Orange Peel; Grated 1/2 c Walnuts; Coarsely Chopped 2 c Unbleached Flour Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Braids Categories: Breads, Cheese/eggs Yield: 8 servings 1 c Water; Warm, 110-115 Deg. F. 3/4 c Butter; Room Temperature 1 pk Active Dry Yeast; OR 4 ea Eggs; Lg, Room Temperature 1 tb Active Dry Yeast; Bulk 6 oz Cheddar; Extra Sharp, Diced 3 1/2 c Unbleached Flour; * 1 ea Egg; Lg 1 ts Sugar 1 tb Milk 1 1/2 ts Salt 2 tb Celery Seeds * You can use up to 4 1/2 cups of flour in this recipe depending on the ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crusty Cheddar Bread Categories: Breads, Cheese/eggs Yield: 4 servings 1 pk Active Dry Yeast; OR 1 1/4 ts Salt 1 tb Active Dry Yeast; Bulk 1 ea Egg; Lg. 1/4 c Water; Warm, 110-115 Deg. F. 2 1/4 c Unbleached Flour; Unsifted,* 1 c Cottage Cheese; * 1 tb Butter; Room Temperature 1 tb Sugar 1 c Cheddar; Sharp, Grated * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Cheddar Wontons Categories: Cheese/eggs, Desserts, Fruits Yield: 6 servings 1 x Peanut Oil 2 ea Apples; Md, * 1 pk Wonton Skins 10 oz Cheddar; Sharp, Cubed ---------------------------------GARNISHES--------------------------------- 1/2 c Brown Sugar 2 tb Cinnamon; Ground * Core the apples and cut into small pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Cheddar Shortcake Categories: Cakes, Cheese/eggs, Fruits Yield: 6 servings ---------------------------------SHORTCAKE--------------------------------- 2 1/2 c Biscuit Mix; Bisquick 2/3 c Milk 4 oz Cheddar; Sharp, Shredded 1/3 c Butter; Melted -------------------------------APPLE TOPPING------------------------------- 3/4 c Brown Sugar; Packed 1/4 ts Salt 3 tb Cornstarch 1 c Water 1/2 ts Cinnamon; Ground 4 c Apples; Peeled,Cored, Sliced ----------------------------------TOPPING---------------------------------- 1 x Heavy Cream; Whipped Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Cheddar Date Cake Categories: Cakes, Cheese/eggs, Fruits Yield: 20 servings 3/4 c Butter; Room Temperature 1 ts Cinnamon; Ground 1 1/2 c Light Brown Sugar; Packed 1/4 ts Cloves; Ground 4 ea Eggs; Lg 16 oz Dates; Pitted,Finely Chopped 1 c Cheddar; Sharp, Shredded 2 c Pecans; Chopped 3 1/2 c Unbleached Flour 4 oz Candied Cherries;Halved,1jar 1/2 ts Baking Soda 2 c Raisins; Golden 1 ts Salt 1 c Milk --------------------------------DECORATIONS-------------------------------- 4 ea Candied Pineapple Slices 12 ea Almonds; Whole Blanched * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Cobbler with Cheddar Biscuits Categories: Cheese/eggs, Fruits, Desserts Yield: 6 servings 1 qt Peaches; Sliced 1 tb Lemon Juice 3/4 c Sugar 1 ts Almond Extract 1 tb Cornstarch 1 1/2 tb Butter 1/4 ts Salt ------------------------------CHEDDAR BISCUITS------------------------------ 1 c Biscuit Mix; Bisquick 1/2 tb Butter; Melted 1/2 c Cheddar; Md, Grated 1/3 c Milk Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Apple Cobbler Categories: Cheese/eggs, Desserts, Fruits Yield: 6 servings 1 c Sugar 1/4 ts Cinnamon; Ground 1/4 c Unbleached Flour 6 c Apple Slices; * ----------------------------------TOPPING---------------------------------- 1 c Unbleached Flour 6 oz Cheddar;Md, Shredded,1 1/2 C 1/4 c Sugar 1/3 c Butter; Melted 1 1/2 ts Baking Powder 1/4 c Milk 1/2 ts Salt * Use cooking apples such as Granny Smith's that have been cored, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Pear Cobbler Categories: Cheese/eggs, Desserts, Fruits Yield: 8 servings 2 lb Pear Halves; 2 Cns 1 tb Lemon Juice 1 tb Sugar 1/4 ts Cinnamon; Ground 2 tb Cornstarch ----------------------------------TOPPING---------------------------------- 1 c Unbleached Flour 6 oz Cheddar; Sharp Shredded 1/3 c Sugar 1/3 c Butter; Melted 1 1/2 ts Baking Powder 1/4 c Milk 1/2 ts Salt Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Cheddar Cookies Categories: Cheese/eggs, Cookies, Fruits Yield: 6 servings 1/2 c Butter 1/2 ts Cinnamon; Ground 1/2 c Sugar 1/2 ts Salt 1 ea Egg; Lg 6 oz Cheddar; Sharp, Shredded 1 ts Vanilla 1 1/2 c Apples; Cored,Peeled,Chopped 1 1/2 c Unbleached Flour 1/4 c Nuts; Chopped 1/2 ts Baking Soda Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Crumble Apple Pie Categories: Desserts, Fruits, Pies Yield: 8 servings 1 ea 9" Unbaked Pie Shell ----------------------------------TOPPING---------------------------------- 1/2 c Unbleached Flour 1/2 ts Cinnamon; Ground 1/3 c Sugar 5 tb Butter 1/3 c Brown Sugar; Firmly Packed ----------------------------------FILLING---------------------------------- 1 1/2 lb Cooking Apples; * 4 ts Unbleached Flour 1 tb Lemon Juice; Fresh 1/4 ts Nutmeg; Ground 6 oz Cheddar;Md, Shredded,1 1/2 C * Use a cooking apple such as Granny Smith's. Core, peel and thinly ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Turnovers Categories: Cheese/eggs, Fruits, Pies Yield: 6 servings 2 1/4 c Unbleached Flour 3/4 c Brown Sugar; Firmly Packed 1/4 ts Salt 1 ts Cinnamon; Ground 2/3 c Vegetable Shortening 6 ea Apples; Pared And Cored 6 oz Cheddar; Sharp, Shredded 1/4 c Butter 1 x Water Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbls of water maybe required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Tarts Categories: Cheese/eggs, Fruits, Pies Yield: 4 servings -----------------------------CHEESE TART SHELLS----------------------------- 1/2 c Vegetable Shortening 1 1/2 c Unbleached Flour 5 oz American Cheese Spread;1 Jar ----------------------------------FILLING---------------------------------- 2 ea Navel Oranges;Peel & Section 1/8 ts Salt 8 1/4 oz Pineapple; Crushed, 1 Cn 1/2 c Orange Juice 1/4 c Sugar 1 tb Lemon Juice 5 ts Cornstarch 3/4 c Cheddar; Sharp, Shredded CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rich Cheddar Sauce for Apple Pie Categories: Cheese/eggs, Pies, Sauces Yield: 8 servings 6 oz Cheddar; Sharp, Cubed 1/2 c Milk Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Apple Cider Pie Categories: Desserts, Fruits, Pies Yield: 6 servings 1 x Pastry For 9" Pie; 2 Crust 2 tb Cornstarch 6 c Apples; * 2 tb Water 1 c Apple Cider Or Juice 1/2 ts Cinnamon; Ground 2/3 c Sugar 1 tb Butter Or Regular Margarine 1 x Apple Cider Or Juice * Use cooking apples like Macs or Granny Smith's. Core and peel then ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Pie in Cheddar Crust Categories: Cheese/eggs, Desserts, Fruits, Pies Yield: 6 servings -------------------------------CHEDDAR CRUST------------------------------- 2 c Unbleached Flour; Sifted 2/3 c Vegetable Shortening 1 1/4 c Cheddar; Md, Shredded 1 x Water; Iced 1/2 ts Salt ----------------------------------FILLING---------------------------------- 7 c Apples; * 2 tb Butter Or Regular Margarine 1/2 c Sugar 1 ea Egg Yolk; Lg, Beaten 2 tb Unbleached Flour 1 tb Water 1/2 ts Cinnamon; Ground * Use tart cooking apples such as Macs or Granny Smith's. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Fruit Drops Categories: Cheese/eggs, Cookies Yield: 10 servings 1/2 c Butter 1/2 ts Baking Soda 1/4 c Sugar; Granulated 1/2 ts Salt 1/4 c Brown Sugar; Firmly Packed 1 1/2 c Cheddar; Sharp, Shredded 1 ea Egg; Lg 8 1/4 oz Pineapple, Crushed, Drained 1 ts Vanilla 1/4 c Maraschino Cherries; Chopped 1 1/2 c Unbleached Flour Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Apple Dandy Categories: Cheese/eggs, Desserts, Fruits Yield: 6 servings 6 c Apples; * 1/4 c Sugar 1/4 c Sugar 1/2 ts Cinnamon; Ground 2 tb Unbleached Flour 1/4 ts Salt 1 1/2 c Cheddar; Sharp, Shredded 1/2 c Butter 3/4 c Unbleached Flour * Use tart cooking apples such as Macs or Granny Smith;s. Core, pare, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Cheddar Bars Categories: Cheese/eggs, Fruits, Cookies Yield: 12 servings 2 3/4 c Unbleached Flour 2 1/2 c Cheddar; Sharp, Shredded 1 ts Baking Powder 2 ea Eggs; Lg, Beaten 1/2 ts Salt 1/2 c Peach Preserves 3/4 c Butter 1/2 c Strawberry Preserves Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Cheese Pie Categories: Cheese/eggs, Fruits, Pies Yield: 6 servings 8 oz Cream Cheese; Softened, 1 Pk 20 oz Frozen Raspberries; Thawed 1/2 c Dairy Sour Cream 1 x Water 1/3 c Sugar 3 tb Cornstarch 2 ea Eggs; Lg 1/2 c Whipping Cream; Whipped 1 ea Unbaked 9-inch Pie Shell Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Cheese Pie Categories: Cheese/eggs, Desserts, Fruits, Pies Yield: 6 servings 8 oz Cream Cheese; Softened, 1 Pk 29 oz Peaches; Sliced, 1 Cn 2 ea Eggs; Lg 1 tb Cornstarch 1/2 c Sugar 1/4 c Sugar 2 tb Milk 1 ts Lemon Juice 1 ts Vanilla 1/4 ts Almond Extract 1 ea Unbaked 9-inch Pie Shell ----------------------------------GARNISH---------------------------------- 1 x Maraschino Cherries Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375 degree F. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries. Spoon the glaze over the fruit. Cover and chill in the refrigerator for at least one hour or until set. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Cheese Pie Categories: Cheese/eggs, Desserts, Fruits, Pies Yield: 6 servings --------------------------BROWN SUGAR GRAHAM CRUST-------------------------- 1 1/2 c Graham Cracker Crumbs; * 1/3 c Butter or Margarine; Melted 1/4 c Brown Sugar; Firmly Packed ----------------------------------FILLING---------------------------------- 8 oz Cream Cheese; Softened, PLUS 16 oz Cherries; Pie, In Water 3 oz Cream Cheese; Softened 1 x Red Food Coloring 1/2 c Sugar 1/4 c Sugar 1/2 ts Vanilla 1 tb Cornstarch 2 ea Egg Whites; Stiffly Beaten * 20 Graham crackers, crushed, should give you this amount of crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Treasure Pie Categories: Cheese/eggs, Desserts, Fruits, Pies Yield: 8 servings 17 oz Pineapple; Crushed, 2 Cn 1 c Cottage Cheese; Creamed, * 1/2 c Sugar 1 ts Vanilla 2 tb Cornstarch 1/2 ts Salt 2 tb Water 2 ea Eggs; Lg, Slightly Beaten 2/3 c Sugar 1 1/4 c Milk 1 tb Butter Or Margarine 1 ea Unbaked 10-inch Pie Shell 1/4 c Unbleached Flour * Use the small curd type of creamed cottage cheese for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Twice Cooked Pork and Spicy Vegetables Categories: Vegetables, Pork/ham, Chinese Yield: 4 servings 1/2 lb Pork Butt; in one piece 1 ea Cube Bean Curd 5 ea Mushrooms; large Jyo black 1/3 c Mushroom Liquid 2 ea Small Dried Red Chili Pepper 1 tb Thin Soy Sauce 2 ea Large cloves garlic, minced 1 pn Sugar 2 ts Ginger root, minced 1 ts Salt 1 ea Small Bell Pepper 2 tb Peanut Oil 1/4 c Bamboo Shoots 1 ea Cornstarch Paste; as require 1 ea Large Carrot +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork in Hot Peanut Sauce Categories: Pork/ham, Sauces, Oriental Yield: 4 servings 3 tb Peanut Oil 1/2 c Preserved Radish 1/2 lb Pork Butt 4 ea Sq. Canned Firm Bean Curd 2 ea Cloves Garlic; minced 2 ea Green onions 1 tb Minced Fresh Ginger Root -----------------------------------SAUCE----------------------------------- 2 tb Crunchy Peanut Butter 2 ea Dried Hot Red Chili Peppers; 1 tb Dark Soy Sauce 2 ts Sugar 1 tb Cider Vinegar 1/3 c Stock 2 tb Sesame Oil 1/2 ts 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Shreds with Green Pepper Categories: Vegetables, Beef Yield: 4 servings 1 lb Flank Steak 4 tb Peanut Oil 2 ea Medium Bell Peppers 1/4 ts Salt 1 ea Clove Garlic -----------------------------------SAUCE----------------------------------- 1/4 c Stock 1 ts Sherry Wine 1 ts Thin Soy Sauce 1 1/2 ts Thin Cornstarch Paste; * 1 ts Chili Paste with Soybean * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Chunks with Peanuts in Spicy Sauce Categories: Poultry, Meats, Sauces, Chinese Yield: 4 servings 1/2 c Peanuts; raw 1 ea large egg white 3 c Peanut Oil 1 1/2 tb water chestnut flour 2 ea whole chicken breasts at roo -----------------------------------SAUCE----------------------------------- 4 ea green onions 1/2 tb dark soy sauce 2 ea large cloves garlic 1 1/2 ts chili paste with garlic 1 tb minced ginger root 1 tb dry sherry 1/2 c chicken stock 1 ea pinch sugar 1/2 tb sesame oil 1 ea cornstarch paste 1/2 tb Chinese red vingear +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Cabbage Categories: Vegetables Yield: 4 servings 5 ea Napa cabbage leaves 1 tb thin soy sauce 3 tb peanut oil 1/2 tb rock sugar 4 ea large dried chili peppers 1/2 tb Chinkiang vinegar 1/2 tb Szechuan peppercorns 1 ts sesame oil 1/2 ts salt ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mongolian Beef Categories: Beef, Oriental Yield: 4 servings 4 c peanut oil 1 1/2 tb water chestnut flour 15 ea green onion tops 2 ea egg whites 1 tb minced ginger 1 ea pinch salt 1 lb flank or sirloin steak 1 ea cornstarch paste -----------------------------------SAUCE----------------------------------- 1 ts chili paste with garlic 1 ea pinch sugar 1/4 c chicken stock 1 1/2 tb dry sherry 2 tb dark soy sauce +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Butterscotch Cheesecake Categories: Cheesecakes Yield: 10 servings 1 1/4 c Old Fashioned Oats Uncooked 1 ts Vanilla 1/4 c Margarine, Melted 4 ea Large Eggs 1/4 c Packed Brown Sugar 1/2 c Packed Brown Sugar 2 tb Unbleached All-purpose Flour 1/3 c Light Corn Syrup 24 oz Cream Cheese, Softened 1/4 c Margarine Melted 3/4 c Granulated Sugar 1 ts Vanilla 2 ts Grated Orange Peel Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickend. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Northwest Cheesecake Supreme Categories: Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 3 tb Unbleached All-purpose Flour 3 tb Sugar 4 ea Large Eggs 3 tb Margarine, Melted 1 c Sour Cream 32 oz Cream Cheese, Softened 1 tb Vanilla 1 c Sugar 21 oz (1 can) Cherry Pie Filling Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Nut Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Chocolate Wafer Crumbs 2 ea Large Eggs 1/4 c Margarine, Melted 1/4 c Chopped Walnuts 16 oz Cream Cheese Softened 1/3 c Milk Chocolate Chips 1/2 c Sugar 1 tb Margarine 1/2 c Mashed Ripe Bananas 2 tb Water Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot 'n' Raisin Cheescake Categories: Cakes Yield: 10 servings 1 c Graham Cracker Crumbs 1/4 c Unsweetened Orange Juice 3 tb Granulated Sugar 1 c Finely Shredded Carrot 3 tb Margarine, Melted 1/4 c Raisins 24 oz Cream Cheese, Softened 1/2 ts Ground Nutmeg 1/2 c Granulated Sugar 1/4 ts Ground Ginger 1/2 c Unbleached All-Purpose Flour 1 tb Unsweetened Orane Juice 4 ea Large Eggs 1 c Sifted Powdered Sugar Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mocha Chocolate Chip Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 2 1/4 c Graham Cracker Crumbs 1 ea Env. Unflavored Gelatin 12 oz Seimi Sweet Choc.Chips * 16 oz Cream Cheese, Softened 2 1/3 c Butter, melted ** 14 oz Sweetened Condensed Milk 1/2 c Milk 2 c Heavy Cream, Whipped 4 ts Instant Coffee 1 c Chocolate Chips * * Cholcolate chips should be the Little Bits chocolate Chips and they ** Butter is to be melted and then cooled to room temperature. ~-------------------------------------------------------------------------- In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Cherry Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 16 servings 8 1/2 oz Chocolate Wafers, Fine Crush 4 ea Large Eggs 1/2 c Butter, Melted 3/4 c Cherry Flavored Liqueur 12 oz Semi-sweet Chocolate Chips 1 ts Vanilla Extract 1 1/2 c Heavy cream 1 lb Cherry Pie Filling 16 oz Cream Cheese, Softened 1/2 c Heavy Cream Whipped (Opt.) 1/4 c Sugar In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Heavenly Chocolate Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 2 c Vanilla Wafers, Fine Crush 1 ea Env. Unflavored Gelatin 1 c Ground Toasted Almonds 16 oz Cream Cheese, Softened 1/2 c Butter, Melted 1/2 c Sour Cream 1/2 c Sugar 1/2 ts Almond Extract 12 oz Milk Chocolate Chips 1/2 c Heavy Cream, Whipped 1/2 c Milk 1 x Garnishes * * Garnishes to include whipped cream and chocolate shavings (optional). ~-------------------------------------------------------------------------- In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Raspberry Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 1 1/2 c Creme-filled Cookie Crumbs * 1 ts Vanilla 2 tb Margarine, Melted 6 oz Semi-sweet Chocolate Chips** 32 oz Cream Cheese, Softened 1/3 c Strained Raspberry Preserves 1 1/4 c Sugar 6 oz Semi-sweet Chocolate Chips 3 ea Large Eggs 1/4 c Whipping Cream 1 c Sour Cream * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . ~-------------------------------------------------------------------------- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Favorite Cheesecake Squares Categories: Cheesecakes Yield: 16 servings 1/4 c Margarine 1/4 c Granulated Sugar 1/3 c Packed Brown Sugar 1 ts Vanilla 1 c Unbleached All-purpose Flour 1 ea Large Egg 1/2 c Chopped Walnuts 3/4 c M&M Candies 8 oz Cream Cheese, Softened NOTE: You can use any type of milk chocolate candies in place of the M&Ms. ~-------------------------------------------------------------------------- Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sun-Sational Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 1 tb Grated Lemon Peel 3 tb Sugar 1/2 ts Vanilla 3 tb Margarine, Melted 4 ea Large Eggs (1 Separated) 24 oz Cream Cheese,Softened 3/4 c Sugar 1 c Sugar 2 tb Cornstarch 3 tb Unbleached All-purpose Flour 1/2 c Water 2 tb Lemon Juice 1/4 c Lemon Juice Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Very Blueberry Cheesecake Categories: Cheesecakes Yield: 10 servings 1 1/2 c Vanilla Wafer Crumbs 1 tb Lemon Juice 1/4 c Margarine, Melted 1 ts Grated Lemon Peel 1 ea Env. Unflavored Gelatin 7 oz (1 jr) Marshmallow Creme 1/4 c Cold Water 3 c Frozen Whipped Topping(thaw) 16 oz Cream Cheese, Softened 2 c Blueberries Frozen or Fresh Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocoa-Nut Meringue Cheesecake Categories: Cheesecakes Yield: 10 servings 7 oz (1 pk) Flaked Coconut * 2 tb Water 1/4 c Chopped pecans 1 ts Vanilla 3 tb Margarine, Melted 3 ea Large Eggs, Separated 16 oz Cream Cheese, Softened 1 x Dash salt 1/3 c Sugar 7 oz (1 jr) Marshmallow Creme 3 tb Cocoa 1/2 c Chopped Pecans * Coconut should be flaked and toasted. ~-------------------------------------------------------------------------- Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Festove Irish Cream Cheesecake Categories: Cheesecakes, Irish Yield: 10 servings 1 c Graham Cracker Crumbs 3 ea Large Eggs, Separated 1/4 c Sugar 16 oz Cream Cheese, Softened 1/4 c Margarine, melted 2 tb Cocoa 1 ea Env. Unflavored Gelatin 2 tb Bourbon 1/2 c Cold Water 1 c Whipping Cream, Whipped 1 c Sugar Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cookies and Cream Cheesecake Categories: Cookies, Cheesecakes Yield: 8 servings 2 c Cream-filled Cookies * 1/2 c Sugar 6 tb Margarine, Softened 3/4 c Milk 1 ea Env. Unflavored Gelatin 1 c Whipping Cream, Whipped 1/4 c Cold Water 1 1/4 c Creme-filled Cookies ** 8 oz Cream Cheese Softened * The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. ~-------------------------------------------------------------------------- Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Very Smooth Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 8 oz Cream Cheese, Softened 3 tb Sugar 1/2 c Sugar 3 tb Margarine, Melted 10 oz Frozen Strawberries, Thawed 1 ea Env Unflavored Gelatin 1 x Milk 1/4 c Cold Water 1 c Whipping Cream, Whipped Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lattice Cherry Cheesecake Categories: Cheesecakes Yield: 10 servings 1 pk (20 oz) Cookie Mix * 1/4 ts Almond Extract 16 oz Cream Cheese, Softened 3 ea Large Eggs 1 c Sour Cream 21 oz (1 cn) Cherry Pie Filling 3/4 c Sugar * Cookie mix should be refrigerated Sugar Cookie dough from the dairy ~-------------------------------------------------------------------------- Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Autumn Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 2 ea Large Eggs 3 tb Sugar 1/2 ts Vanilla 1/2 ts Cinnamon 4 c Thinly Slied Peeled Apples 1/4 c Margarine, Melted 1/3 c Sugar 16 oz Cream Cheese, Softened 1/2 ts Cinnamon 1/2 c Sugar 1/4 c Chopped Pecans Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Velvet Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 1 c Vanilla Wafer Crumbs 2 ea Large Eggs 1/2 c Chopped Pecans 6 oz Semi-sweet Chips, Melted 3 tb Granulated Sugar 3 tb Almond Flavored Liqueur 1/4 c Margarine, Melted 2 c Sour Cream 16 oz Cream Cheese, Softened 2 tb Granulated Sugar 1/2 c Brown Sugar, Packed Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marble Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 3/4 c Sugar 3 tb Sugar 1 ts Vanilla 3 tb Margarine, Melted 3 ea Large Eggs 24 oz Cream Cheese, Softened 1 oz Square Unsweeted Chocolate * * The 1 oz square of unsweetened Chocolate should be melted. ~-------------------------------------------------------------------------- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gala Apricot Cheesecake Categories: Cheesecakes Yield: 10 servings 2 1/4 c Quick Oats, Uncooked 1/2 c Granulated Sugar 1/3 c Brown Sugar, Packed 2 tb Brandy 3 tb Unbleached All-purpose Flour 1/2 c Dried Apricots, Fine Chop 1/3 c Margarine, Melted 1 c Whipping Cream, Whipped 1 ea Env. Unflavored Gelatin 10 oz (1 Jr) Apricot Preserves 1/3 c Cold Water 1 tb Brandy 16 oz Cream Cheese, Softened Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Praline Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 2 tb Unbleached All-purpose Flour 3 tb Sugar 3 ea Large Eggs 3 tb Margarine, Melted 2 ts Vanilla 24 oz Cream Cheese, Softened 1/2 c Pecans, Finely Chopped 3/4 c Dark Brown Sugar, Packed 1 x Granishes * * Garnish include Maple Syrup and Pecan halves. ~-------------------------------------------------------------------------- Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continute baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Heavenly Dessert Cheesecake Categories: Low-cal, Cheesecakes Yield: 10 servings 1 tb Graham Cracker Crumbs 2 tb Unbleached All-purpose Flour 1 c Low Fat Cottage Cheese 2 tb Skim Milk 16 oz Nufchatel Cheese* 1/4 c Almond Extract 2/3 c Sugar * Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. ~-------------------------------------------------------------------------- Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Delight Cheesecake Categories: Cheesecakes Yield: 10 servings 1 1/2 c Graham Cracker Crumbs 1/3 c Lemon Juice 1/4 c Sugar 3 ea Large Eggs, Separated 1/2 c Margarine, Melted 1/2 c Sugar 1 ea Env. Unflovored Gelatin 1 ts Grated Lemon Peel 1/3 c Cold Water 16 oz Cream Cheese, Softened* * Or use 2 8-oz containers of Philly soft cream cheese. ~-------------------------------------------------------------------------- Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tempting Trifle Cheesecake Categories: Cheesecakes Yield: 10 servings 1 1/2 c Soft Coconut Macaroons* 2 tb Sweet Sherry 24 oz Cream Cheese, Softened 1 ts Vanilla 3/4 c Sugar 10 oz Red Raspberry Preserves 4 ea Large Eggs 1/2 c Whipping Cream, Whipped 1/2 c Whipping cream 1 x Toasted Slivered Almonds 1/2 c Sour Cream * Soft coconut macroon cookies crumbs. ~-------------------------------------------------------------------------- Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Chilled Cheesecake Categories: Cheesecakes Yield: 8 servings 1 c Graham Cracker Crumbs 1/2 c Sugar 1/4 c Sugar 3/4 c Milk 1/4 c Margarine, Melted 1/4 c Lemon Juice 1 ea Env. Unflavored Gelatin 1 c Shipping Cream, Whipped 1/4 c Cold Water 1 x Strawberry Halves 8 oz Cream Cheese, Softened Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rum Raisin Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Old Fashioned Oats, Uncooked 1/2 c Sour Cream 1/4 c Chopped Nuts 3 tb Rum 3 tb Brown Sugar, Packed 2 tb Margarine 3 tb Margarine, Melted 1/3 c Brown Sugar, Packed 16 oz Cream Cheese, Softened 1/3 c Raisins 1/3 c Granulated Sugar 1/4 c Chopped Nuts 1/4 c Unbleached All-purpose Flour 2 tb Old Fashioned Oats, Uncooked 2 ea Large Eggs Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aloha Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Vanilla Wafer Crumbs 2 ea Large Eggs 1/4 c Margarine, Melted 1/2 c Macadamia Nuts, Toasted 16 oz Cream Cheese, Softened 8 1/2 oz Crushed Pineapple, Drained 1/3 c Sugar 1 ea Med Kiwi Peeled, Sliced 2 tb Milk Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chip Cheesecake Supreme Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 1 c Chocolate Wafer Crumbs 3 ea Large Eggs 3 tb Margarine, Melted 1/2 c Sour Cream 24 oz Cream Cheese, Softened 1 ts Vanilla 3/4 c Sugar 1 c Mini Semi-sweet Chips 1/4 c Unbleached All-Purpose Flour Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rocky Road Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Chocolate Wafer Crumbs 1/3 c Cocoa 3 tb Margarine, Melted 1/2 ts Vanilla 1 ea Env. Unflavored Gelatin 2 c Mini Marshmallows 1/4 c Cold Water 1 c Whipping Cream, Whipped 16 oz Soft Cream Cheese 1/2 c Chopped Nuts 3/4 c Sugar Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cappuccino Cheesecake Categories: Cheesecakes Yield: 10 servings 1 1/2 c Finely Chopped Nuts 4 ea Large Eggs 2 tb Sugar 1 c Sour Cream 3 tb Margarine, Melted 1 tb Instant Coffee Granules 32 oz Cream Cheese, Softened 1/4 ts Cinnamon 1 c Sugar 1/4 c Boiling water 3 tb Unbleached All-purpose Flour Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lime Delicious Cheesecake Categories: Cheesecakes Yield: 10 servings 1 1/4 c Zwieback Toast Crumbs 3 ea Large Eggs, Separated 2 tb Sugar 1/2 c Sugar 1/3 c Margarine, Melted 1 1/2 ts Grated Lime Peel 1 ea Env. Unflavored Gelatin 16 oz Light Neufchatel Cheese,Soft 1/4 c Cold Water 2 c Thawed Whipped Topping 1/4 c Lime Juice Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Amaretto Peach Cheesecake Categories: Cheesecakes Yield: 10 servings 3 tb Margarine 3/4 c Sugar 1/3 c Sugar 3 tb Unbleached All-purpose Flour 1 ea Large Egg 3 ea Large Eggs 3/4 c Unbleached All-purpose Flour 16 oz Canned Peach Halves * 24 oz Cream Cheese, Softened 1/4 c Almond Flavored Liqueur * Peach halves should be drained, and then pureed. ~-------------------------------------------------------------------------- Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Eggnog Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 1/4 c Cold Water 1/4 c Sugar 8 oz Cream Cheese, Softened 1/4 ts Ground Nutmeg 1/4 c Sugar 1/4 c Margarine, Melted 1 c Eggnog 1 ea Env. Unflavored Gelatin 1 c Whipping Cream, Whipped Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minature Cheesecakes Categories: Cheesecakes Yield: 6 servings 1/3 c Graham Cracker Crumbs 1 1/2 ts Lemon Juice 1 tb Sugar 1/2 ts Grated Lemon Peel 1 tb Margarine, Melted 1/4 ts Vanilla 8 oz Cream Cheese, Softened 1 ea Large Egg 1/4 c Sugar 1 x Garnishes * * Garinishes can include fresh fruit, or strawberry or apricot preserves. ~-------------------------------------------------------------------------- Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppermint Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Chocolate Wafer Crumbs 1/2 c Sugar 3 tb Margarine, Melted 1/2 c Milk 1 ea Env. Unflavored Gelatin 1/4 c Crushed Peppermint Candy 1/4 c Cold Water 1 c Whipping Cream, Whipped 16 oz SOFT Philly Cream Cheese 3 oz Milk Chocolate Candy * * Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. ~-------------------------------------------------------------------------- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Mint Meringue Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 1 c Chocolate Wafer Crumbs 3 ea Large Eggs 3 tb Margarine, Melted 1 c Mint Chocolate Chips, Melted 2 tb Sugar 1 ts Vanilla 24 oz Cream Cheese, Softened 3 ea Large Egg Whites 2/3 c Sugar 7 oz Marshmallow Creme (1 Jr) Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oringinal "Philly" Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 5 tb Lemon Juice 3 tb Margarine, Melted 1 1/2 ts Grated Lemnon Peel 24 oz Cream Cheese, Softened 1 ts Vanilla 3/4 c Sugar 3 ea Large Eggs, Separated Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 3/4 c Sugar 3 tb Sugar 3 ea Large Eggs 3 tb Margarine, Melted 1 ts Vanilla 24 oz Cream Cheese, Softened 21 oz Cherry Pie Filling (1 cn) Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Marble Cheesecake Categories: Cheesecakes Yield: 10 servings 1 1/2 c Gingersnap Crumbs 1 ts Vanilla 1/2 c Finely Chopped Pecans 3 ea Eggs 1/3 c Margarine, Melted 1 c Canned Pumpkin 16 oz Cream Cheese, Softened 3/4 ts Cinnamon 3/4 c Sugar 1/4 ts Ground Nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Forest Cheesecake Delight Categories: Cheesecakes Yield: 10 servings 1 c Chocolate Wafer Crumbs 6 oz Semi-sweet Chocolate Chips * 3 tb Margarine, Melted 1/4 ts Almond Extract 16 oz Cream Cheese Softened 21 oz Cherry Pie Filling (1 Cn) 2/3 c Sugar 1 x Frozen Whipped ToppingThawed 2 ea Large Eggs * Chocolate Chips should be melted. ~-------------------------------------------------------------------------- Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Upside-Down Cheesecake Categories: Cheesecakes Yield: 10 servings 1 ea Env. Unflavored Gelatin 1 c Sugar 1 1/2 c Unsweetened Orange Juice 2 ts Grated Orange Peel 1/4 c Sugar 1 c Whipping Cream, Whipped 2 c Orange Section 1 c Vanilla wafer crumbs 1 ea Env. Unflavored Gelatin 1/2 ts Cinnamon 1/2 c Unsweetened Orange Juice 3 tb Margarine, Melted 24 oz Cream Cheese, Softened Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Turtle Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 2 c Vanilla Wafer Crumbs 16 oz Cream Cheese, Softened 6 tb Margarine, Melted 1/2 c Sugar 14 oz Carmels ( 1 bag) 1 ts Vanilla 5 oz (1 cn) Evaporated Milk 2 ea Large Eggs 1 c Chopped Pecans, Toasted 1/2 c Semi-sweet Chocolate Chips * * Chocolate chips should be melted. ~-------------------------------------------------------------------------- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brownie Swirl Cheesecake Categories: Cheesecakes Yield: 10 servings 8 oz (1 Pk) Brownie Mix 1 ts Vanilla 16 oz Cream Cheese, Softened 2 ea Large Eggs 1/2 c Sugar 1 c Milk Chocolate Chips, Melted Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Choco Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Grham Cracker Crumbs 1/4 ts Salt 3 tb Sugar 5 ea Large Eggs 3 tb Margarine, Melted 1 1/3 c Flaked Coconut (3.5 oz Can) 2 oz Unsweetened Baking Chocolate 1 c Sour Cream 2 tb Margarine 2 tb Sugar 16 oz Cream Cheese, Softened 2 tb Brandy 1 1/4 c Sugar Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Orange Supreme Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 1 c Chocolate Wafer Crumbs 1/2 c Sour Cream 1/4 ts Cinnamon 1 ts Vanilla 3 tb Margarine, Melted 1/2 c Semi-sweet Choc. ChipsMelted 32 oz Cream Cheese, Softened 2 tb Orange Flavord Liqueur 3/4 c Sugar 1/2 ts Grated Orange Peel 4 ea Large Eggs Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Asparagus W/shiitakes & Parmesan Categories: Vegetables Yield: 6 servings 2 lb ASPARAGUS pencil-thin 1 tb Chopped basil 8 oz Shiitake mushrooms 1 dr Salt to taste 1/4 c (1/2 stick) unsalted butter 1 ts Freshly cracked black pepper 1/4 c Minced shallots 5 oz Parmesan cheese shaved thin 1 tb Finely chopped parsley Add asparagus to boiling pan of salted water. Simmer until tender, about 1 minute..Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 inch strips. Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an additional minute. Transfer asparagus to ovend-proof individual serving platters or gratin or to a large oven-proof platter, keeping stalks in an even row so they can be served easily; sprinkle with shiitakes. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. Serve immediately. from Chef John Shirk, Bella Luna Restaurant, Moreland Hills, Ohio ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Asparagus Categories: Vegetables, Soups/stews Yield: 9 servings 1 1/2 lb Fresh asparagus 4 c Hot milk 1 1/2 c Chopped onion 1/2 ts To 1 t dill weed (to taste) 6 tb Butter + salt 1 ts Salt 6 tb All-purpose flour 1/2 ts White pepper 2 c Water or stock 2 tb Tamari soy sauce Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly. After 8 to 10 minutes, when onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes stirring frequently, until thickened. Cool slightly. In blender, puree sauce bit-by-bit with milk until thoroughly smooth. Return puree to 3-quart pan- preferably a double boiler. Add dill, salt, pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole to soup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus and Acorn Squash Rings Categories: Vegetables Yield: 4 servings 16 ea Asparagus stalks 1/2 c Chopped walnuts 2 x Small or medium acorn squash 1/4 c Fresh lemon juice 1 x Scauce:.................... 2 tb Cider vinegar 1/4 c Clarified butter (see note) 6 tb Apple cider 2 tb Sugar Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp and Asparagus Salad Categories: Salads, Fish/sea, Vegetables Yield: 4 servings 1 lb GREEN OR PURPLE ASPARAGUS 1/2 ts Celery seed 1 x TRIMMED & CUT IN 1/2 "Pieces 1/2 ts Salt 1 lb Cooked, pealed & cleaned 1 tb Prepared horseradish 1 x Shrimp.................. 1/4 c Freshly squeezed lemon juice 1/2 c Chopped red bell pepper 1 x Endive or Green leaf lettuce 1 c Mayonnaise (not salad dressg 2 ea Hard-cooked eggs, diced 1/4 c Finely chopped parsley 4 ea Lemon wedges 1/2 ts Freshly ground white pepper Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Omelet Categories: Cheese/eggs, Vegetables Yield: 2 servings 1/2 lb Asparagus, trimmed 2 tb Milk 2 tb Butter 1/2 ts Salt 1 x Small clove garlic,minced 1/4 ts Crushed dried basil or 1/2 lb Mushrooms, sliced 3/4 ts Minced fresh basil.......... 4 x Eggs, lightly beaten 1 ds Freshly ground black pepper Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus with Shallots Categories: Vegetables Yield: 4 servings 1 1/2 lb Asparagus 2 ea Shallots, peeled and minced 1 ds Salt 1 ds Finely chopped parsley 3 ts Fragrant peanut oil or olive Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Asparagus Categories: Vegetables Yield: 4 servings 1 lb Asparagus, trimmed 1 x Olive oil for frying 1 ea Egg 1 x Salt & pepper to taste 1 tb Milk 4 oz Freshly grated Romano cheese 1 c Fine dry bread crumbs Cook asparagus spears in boiling salted water until barely tender. Drain on paper towels. In wide bowl, beat egg with milk. Dip asparagus spears into egg mixture, then into bread crumbs. Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet. Diameter of pan should exceed length of spears. Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes. Drain on paper towels. Season with salt and pepper. Sprinkle with grated cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steak Au Poivre Categories: Beef Yield: 1 servings 1/2 ts Whole Black Peppercorns 1 tb Brandy 1 ea Beef Cubed Steak 1/8 ts Instant Beef Bouillon 1 tb Cooking Oil Coarsely crack peppercorns. Sprinkle both sides of steak with crushed peppercorns, pressing in firmly with fingers. Let steak stand at room temperature for 30 minutes. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add the cooking oil to the browning dish. Swirl to coat dish. Place the steak in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steak and micro-cook, covered, on 100% power about 30 seconds more or until done. Remove steak to a warm plate. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 20 to 30 seconds or till boiling. Pour over steak and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Burgers Categories: Ground beef, Beef Yield: 1 servings 2 tb Dairy Sour Cream 1/4 lb Lean Ground Beef 1 tb Sliced Green Onion 1 ea Hamburger Bun * 2 ts Fine Dry Bread Crumbs 1 x Lettuce Leaves 1/8 ts Salt 1 ea Thin Slice Tomato 1 x Dash Pepper 1 x Dairy Sour Cream (Opt.) * Hamburger bun should be split, toasted and buttered. ~------------------------------------------------------------------------- Stir together 2 T sour cream, green onion, bread crumbs, salt and freshly ground pepper. Add ground beef; mix well. Shape the ground beef mixture into one 3/4-inch thick patty. Place the patty in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook, loosely covered, on 100% power for 1 1/2 to 2 minutes. Turn patty over; rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for another 1 1/2 to 2 minutes or until done. Drain off fat. Serve on toasted bun with lettuce and tomato. Dolop with additional sour cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Burgundy Stew Categories: Soups/stews, Beef Yield: 1 servings 1 ea Slice Bacon 3 3/4 oz Canned Tomatoes, Cut Up 2 ts Unbleached Flour 2 tb Dry Red Wine 1/4 ts Instant Beef Bouillon 1/4 c Frozen Pearl Onions 1/8 ts Dried Basil, Crushed 4 ea Small Whole Fresh Mushrooms 1/4 lb Stew Meat 1/2-inch Cubes In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. Sprinkle crumbled bacon atop and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lasagna Rolls Categories: Pasta, Meats, Sausages, Italian Yield: 1 servings 1/4 lb Bulk Italian Sausage 2 ea Lasagna Noodles, Cooked 2 tb Chopped Onion 1/2 c Pizza Sauce 1 ea Large Egg Yolk, Beaten 1 1/2 ts Water or Dry Red Wine 1/4 c Cream-style Cottage Cheese 2 tb Shredded Mozzarella Cheese 1 tb Grated Parmesan Cheese Crumble the Italian sausage into a 15-ounce casserole. Stir in onion. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg yolk, cream-style cottage cheese, and grated parmesan cheese. Spread each lasagna noodle with half of the meat mixture. Roll up jelly-roll style, starting at short edge. Place, seam side down, in small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop the lasagna rolls in the baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the lasagna roll are heated through. Sprinkle shredded mozzarella cheese atop the lasgna rolls. Micro-cook, uncovered, on 100% power abnout 30 seconds more or till the cheese is just melted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet 'n' Sour Sauced Pork Categories: Pork/ham, Sauces, Oriental Yield: 1 servings 1/4 lb Lean Boneless Pork 1 ts Cornstarch 2 ts Cooking Oil 1 tb Water 1 ts Sesame Oil 1 tb Red Wine Vinegar 1 ea Sm. Carrot * 1/2 ts Soy Sauce 1/2 ea Sm. Green Bell Pepper ** 1 x Dash Ginger 1 ea Green Onion, Sliced 1/2 c Pineapple Chunks, Drained 2 tb Brown Sugar 1 x Hot Cooked Rice * Carrot should be sliced thinly and use a bias cut. ** Pepper should be cut into strips. ~------------------------------------------------------------------------- Partially frezze pork. Thinly slice into bite-size strips. Preheat a 6 1/2-inch microwave browning dish on 100% power for 4 minutes. Add cooking oil and sesame oil to browning dish. Swirl to coat the dish. Add the sliced pork. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till pork is no longer pink, stirring every 30 seconds. Stir in sliced carrot, green pepper strips and sliced green onion. Micro-cook, covered, on 100% power for 2 to 3 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir together the brown sugar, and cornstarch. Stir in the water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or until thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power about 30 seconds more or till the pineapple is heated through. Toss the pineapple mixture with the pork mixture and serve with cooked rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage and Cornbread Cabbage Rolls Categories: Vegetables, Beef, Pork/ham, Sausages Yield: 1 servings 2 ea Large Cabbage Leaves 1/4 lb Bulk Pork Sausage 1 ea Large Beaten Egg 1/4 c Water 1/2 c Chopped Apple (1 small) 3 tb Apple Juice Or Cider 3 tb Cornbread Stuffing Mix 1/2 ts Cornstarch 1 tb Apple Juice Or Cider 1/4 ts 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% power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider. Add sausage; mix well. Divide meat mixture into two equal protions. Place one portion of meat mixture on each cabbage leaf. Fold in sides. Starting at unfloded 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, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes. Transfer rolls to a plate. Cover and keep warm. For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage Sandwiches Categories: Meats, Sausages Yield: 1 servings 1/4 lb Bulk Italian Sausage 1/8 ts Dried Oregano, Crushed 1 tb Chopped Onion 1 ea French Roll, Split 2 tb Catsup 1 ea Slice Mozzarella Cheese Crumble the Italian sausage into a 30-ounce casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till sausage is done, stirring once. Drain off fat. Stir in the catsup and oregano. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till the sausage mixture is heated through. Place the roll bottom on a paper towel-lined nonmetal plate. Spoon the sausage mixture atop the roll bottom. Top with the slice of cheese and top of the roll. Micro-cook, uncovered, on 100% of power for 30 to 45 seconds more or till cheese is melted. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Individual Carrot-Pork Loaves Categories: Vegetables, Pork/ham Yield: 1 servings 2 tb Shredded Carrot 1 x Pinch Dried Oregano, Crushed 1 tb Chopped Onion 1/4 lb Ground Pork 1 ea Large Beaten Egg Yolk 2 tb Shredded Cheddar Cheese 2 tb Fine Dry Bread Crumbs Micro-cook carrot, onion and 1 T water, covered, on 100% power about 1 minute or until tender; drain. Stir in egg yolk, bread crumbs, oregano, 1/8 t salt, and dash of freshly ground pepper. Add pork; mix well. Shape into an individual loaf. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power about 3 minutes or till no longer pink, rotating the dish a quarter-turn and draining off fat every minute. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb and Pine Nut Stir-Fry Categories: Lamb Yield: 1 servings 2 oz Boneless Lamb 3/4 c Bok Choy Cut In 1-inchPieces 3 tb Water 1/4 c Sliced Fresh Mushrooms 1 1/2 ts Oyster Sauce * 1 tb Water 3/4 ts Cornstarch 1 tb Cooking Oil 1/2 ts Grated Gingerroot 2 tb Pine Nuts, Toasted 1/4 ts Instant Chicken Bouillon 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 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds. Set aside. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 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 to 2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture. Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through. Toss lamb mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chutney Chicken Categories: Poultry Yield: 1 servings 1/4 c Water 1/4 ts Cornstarch 2 tb Dried Apple 1/4 ts Finely Shredded Orange Peel 7 oz (2 ea) Chicken Drumsticks 1 x Dash Ground Cloves 2 tb Water 1 x Dash Bottled HotPepper Sauce 4 oz Tomato Sauce/Chopped Onion 1 x Hot Cooked Rice (Opt.) 2 tb Raisins In a 1-cup measure, micro-cook the 1/4 cup water, uncovered, on 100% power for 45 seconds 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 2 T water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 3 to 4 minutes or till chicken is tender, rotating the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a plate. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 2-cup measure combine tomato sauce with chopped onion, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce and drained apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly. stirring every 30 seconds. Spoon over chicken drumsticks. If desired, serve with hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab-Topped Shrimp Categories: Fish/sea Yield: 1 servings 6 ea Lge. Shrimp * 1 x Dash Bottled HotPepper Sauce 1 tb Sliced Green onion 2 1/4 oz Canned Crab Meat ** 1 tb Butter or Margarine 1 tb Fine Dry Bread Crumbs 1/2 ts Lemon Juice 1 x Lemon Wedges. * Shrimp may be either fresh or frozen ** Crab meat should be drained, flaked, and cartilage removed. ~------------------------------------------------------------------------- Thaw large shrimp, if frozen. 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 butter or margarine, uncovered, on 100% poser for 1 to 1 1/2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with flaked crab meat and bread crumbs. Spread shrimp open. Place cut side up, in a 10-inch oval casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once. Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 1 1/2 minutes or til shrimp are done and crab mixture is heated through, rotating the casserole a half turn once. Serve with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toasty Walnut Muffins Categories: Muffins Yield: 1 servings 2 tb Quick Cooking Rolled Oats 1 tb Milk 1/4 c Unbleached Flour 2 tb Broken Walnuts, Toasted 1 tb Sugar 1 tb Raisins 1/2 ts Baking Powder 1 ts Unbleached Flour 1 x Dash of Ground Cinnamon 1/2 ts Brown Sugar 1 ea Large Beaten Egg Yolk 1/2 ts Butter Or Margarine 1 tb Cooking Oil Stir together oats and 1 T warm water, let stand for 5 minutes. Meanwhile, stir together 1/4 cup flour, sugar, baking powder, cinnamon, and dash of salt. Stir egg yolk, oil, and milk into oat mixture; add to dry ingredients, stirring just til moistened. Fold in 5 TEASPOONS of the walnuts and the raisins. Line two 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 1 t flour, brown sugar, butter and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till done, rearranging once. (When done, surface may still appear moist, but a wooden pick inserted near the center should come out clean.) Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Muffins Categories: Muffins Yield: 1 servings 3 tb Unbleached Flour 1 ea Large Beaten Egg Yolk 3 tb Yellow Cornmeal 2 tb Milk 1 tb Sugar 2 ts Cooking Oil 3/4 ts Baking Powder 1 x Yellow Corn Meal 1/8 ts Salt In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients. Stir together beaten egg yolk, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line two 6-ounce custard cups with paper baking cups. Fill cups 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parmesan Croutons Categories: Cheese/eggs, Breads, Soups/stews Yield: 1 servings 1/2 ea Slice Whole Wheat Bread 1 1/2 ts Grated Parmesan Cheese 1 1/2 ts Butter Or Margarine Trim crust from bread. Cut the half-slice of bread into halves, making squares. Diagonally cut each square into halves, making triangles. Arrange the bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or til the bread is dry. Remove the bread triangles from the the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 40 seconds or till melted. Drizzle over bread triangles. Sprinkle with Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Soup Categories: Soups/stews, Fruits Yield: 1 servings 1/3 c Apricot Nectar 1 1/2 ts Honey 1/2 ts Cornstarch 1 x Dash Ground Allspice 1 1/2 ts Brandy 1/2 c Peeled & Sliced Fruit * * Peeled & sliced fruit can be papayas, peaches, or pineapple; cut-up ~------------------------------------------------------------------------ In a small nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey and allspice. Micro-cook, uncovered, on 100% power 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. Chill thoroughly, if desired. Serve hot or cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrots in Orange-Basil Butter Categories: Vegetables Yield: 1 servings 1 ea Med. Carrot * 1 x Pinch Orange Peel ** 1 tb Water 1 x Pinch Dried Basil, Crushed 1 ts Butter Or Margarine 1 x Snipped Parsley (Opt.) * Carrot should be cut into Juilenne strips. ** Orange peel should be finely shredded. ~------------------------------------------------------------------------- Place the carrot strips in a 10-ounce casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power for 15 to 30 seconds or till the butter or margarine is melted. Drain carrot strips. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange and Peanut Sweet Potatoes Categories: Desserts, Vegetables Yield: 1 servings 1 ea Med. Sweet Potato 3/4 ts Cornstarch 1/8 ts Finely Shredded Orange Peel 2 ts Honey * 1 tb Orange Juice 1 tb Peanuts * Maple or maple-flavored syrup can be used in place of honey. ~------------------------------------------------------------------------- Peel and slice sweet potato crosswise into 1/2-inch thick slices. Place in a 10-ounce casserole. Sprinkle lightly with salt. Sprinkle with 1 T orange juice. Micro-cook, covered, on 100% power for 4 to 6 minutes or till potato is tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure stir together 1/4 c orange juice, cornstarch, and shredded orange peel. Stir in honey or maple (or maple flavored) syrup. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till thickened and bubbly, stirring every 15 seconds. Stir together sauce and potato slices. Sprinkle with peanuts. NOTE: ~---- True maple syrup is the best if you have it. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Beans Amadine Categories: Desserts, Vegetables, Beans Yield: 1 servings 1/2 c Frozen Cut Green Beans 1 tb Slivered Almonds, Toasted 1 ts Water 1/4 ts Lemon Juice 1 ts Butter Or Margarine Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 3 to 4 minutes or just till tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup micro-cook butter or margarine, uncovered, on 100% power for 20 to 30 seconds or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stirred Custard Sauce Categories: Sauces, Fruits Yield: 1 servings 1 ea Large Beaten Egg Yolk 1 x Dash Salt 1/3 c Half & Half Light Cream 1 1/2 ts Gallaiano, BrandyOr Ameretto 2 ts Sugar 1/4 ts Vanilla --------------------------------FRESH FRUIT-------------------------------- 1 x Orange Slices 1 x Sliced Peaches 1 x Halved Strawberries 1 x Pinapple Chunks 1 x Sliced Kiwi In a 1-cup measure stir together egg yolk, light cream, sugar and salt. Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds. Place the 1-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy or Ameretto and vanilla. Cover surface of mixture with clear plastic wrap refrigerate till serving time. To serve, spoon over one of the above fruits or a mixture of the above fruits. NOTE: ~---- Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Ameretto and the vanilla. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard before it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the Custard Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Pie Categories: Desserts, Pies Yield: 1 servings 1 tb Butter Or Margarine 1 ts Unbleached Flour 1 ea Large Beaten Egg 1/4 ts Vanilla 1/4 c Dark Corn Syrup 1 x Pecan Pie Pastry Shell 3 tb Sugar 1/4 c Pecan Halves In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 20 to 30 seconds or till melted. Stir in the beaten egg, corn syrup, sugar, and flour. Micro-cook, uncovered, on 50% power for 3 to 3 1/2 minutes or till slightly thickened, stirring every 30 seconds. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 1 1/2 to 2 minutes or just till set, rotating the dish a quarter-turn every minute. Cool before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Pots De Creme Categories: Desserts, Chocolate Yield: 1 servings 1/4 c Light Cream 1 ea Beaten Egg Yolk 1 oz German Cooking Chocolate * 1/8 ts Vanilla 3/4 ts Sugar 1 x Whipped Cream (Opt.) 1 x Dash Salt * German Chocolate should be corasely chopped. ~------------------------------------------------------------------------- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 minute or till chocolate is melted, stirring after 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolk. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 1 to 2 minutes or till thickened, stirring every 15 seconds. Stir in vanilla. Pour into pot de creme cup or 6 ounce custard cup. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: ~---- SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets-- semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slight sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Split Sundaes Categories: Fruits, Desserts Yield: 1 servings 1 oz Square Semisweet Chocolate 1 x Ice Cream 2 tb Light Corn Syrup 1 tb Unsalted, Roasted Peanuts 2 tb Sweetened Condensed Milk 1 ea Small Banana, Quartered 1/8 ts Vanilla Place chocolate in a 2 cup measure. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till melted, stirring once. Stir in corn syrup and sweetened condensed milk. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arrange quartered banana around ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nutty Cheese Brulee Categories: Cheese/eggs, Desserts, Appetizers Yield: 1 servings 2 oz Brie Cheese, Rind Removed OR 2 ts Ice Cream Topping * 2 3/4 oz Camembert CheeseRind Removed 1 tb Broken Pecan or Walnuts ----------------------------------DIPPERS---------------------------------- 1 x Flat Bread OR 1 x Apple Or Pear Slices 1 x Unsalted crackers * Ice cream toppings can be one of the following: strawberry, ~------------------------------------------------------------------------- Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 15 seconds or till cheese begins to melt and lose its shape. Serve immediately with flat bread or unsalted crackers and apple or pear slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Chocolate Float Categories: Beverages, Chocolate Yield: 1 servings 1 c Warm Water 1 x Ice Cream * 1 ea Env. Instant Cocoa Mix * Ice cream should be one of the following: Chocolate-chip Mint or ~------------------------------------------------------------------------- In a 2-cup measure micro-cook water, uncovered, on 100% power for 1 1/2 to 2 minutes or till steaming hot. Stir in cocoa mix. Pour into a mug. Top hot chocolate with a small scoop of ice cream. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Mushroom Pate Categories: Appetizers, Vegetables Yield: 6 servings 2 tb Margarine 1 c Blanched Whole Almonds(6 oz) 1 x Sm Onion, chopped (1/4 c) 1 tb Lemon juice 1 x Clove garlic, minced 2 ts Soy Sauce 1 1/2 c Sliced Mushrooms (4 oz) 1 ds White Pepper 1/2 ts Tarragon 2 tb Cream Cheese, opt. * * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baba Ghannouj Categories: Appetizers, Vegetables, Mideast Yield: 6 servings 1 x Med Eggplant, peeled * 1/4 ts Black Pepper 1/4 c Tahini 1 ds Ground Cumin 1 tb Lemon juice 2 tb Sesame seeds 1 x Clove garlic 2 tb Finely chopped fresh Parsley * and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hummus #2 Categories: Appetizers, Vegetables, Mideast Yield: 6 servings 1 tb Safflower Oil 1/4 ts Oregano 2 tb Chopped Onion 1/4 ts Black pepper 1 x Clove garlic, minced 15 oz Can drained Chick Peas 1/4 c Minced fresh parsley 3 tb Lemon juice 1 ts Basil 2 tb Toasted Sesame seeds 1/4 ts Ground Coriander 1 ds Cumin GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired. Makes 1 1/2 cups VARIATIONS: - substitute 15-oz can Great Northern beans for chick peas. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Vegetable Spread Categories: Appetizers, Cheese/eggs, Spreads Yield: 6 servings 1 c Shredded Farmer Cheese(4 oz) 2 tb Finely chopped Celery 3 tb Plain Yogurt 2 tb Chopped Pecans 1 ts Lemon juice 2 tb Currants 1 ts Soy sauce 1 tb Toasted Wheat germ 1/4 c Chopped Apple 1/2 ts Curry powder 1/4 c Chopped Carrot In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese Spread may be made in advance, and refrigerated 3-4 days. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Chili Dip Categories: Dips, Mexican, Chili Yield: 4 servings 1/3 c Peanut Butter (any variety) 2 ts Honey 3 tb Water 2 x Cloves garlic, finely minced 2 tb Soy sauce 1 tb Chili powder 2 tb Lemon juice 1 ds Crushed dried Red Pepper GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Yogurt Dip Categories: Dips Yield: 4 servings 3/4 c Plain Yogurt 1/2 ts Honey 2 ts Curry powder 1/4 ts Black pepper 1 ts Lemon juice 1/8 ts Hot pepper sauce GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Garlic Croutons Categories: Appetizers, Garlic Yield: 4 servings 4 tb Margarine (unsalted) 1/2 ts Oregano 2 x Cloves garlic, minced 2 c Whole wheat bread cubes,1/2" 1/2 ts Basil In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: - try other seasonings of your choice such as curry powder, cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container. They may be reheated and crisped in 350 deg F oven for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pita Crisps Categories: Appetizers Yield: 4 servings 2 x Pita breads (6" diameter) 2 ts Oregano 2 ts Margarine 4 tb Grated Parmesan cheese Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges with margarine. Place on cookie sheet. In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into wedges. Broil about 5" from heating element until crisp, about 2 minutes. Watch carefully! VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds. Serve alone or with dips or pates. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Stock Categories: Soups/stews, Vegetables Yield: 8 servings 2 tb Safflower Oil 1 x Turnip, sliced (peel if waxy 1 x Lg Onion, sliced 2 x Cloves Garlic, halved 1 x Carrot, sliced (with greens) 2 qt Plus 1 cup Water 1 x Stalk Celery,sliced (w/grns) 1 x Bay leaf 1 x Tomato, cubed 1 x Lg sprig Parsley 1 x Potato, cubed 1/2 ts Black pepper In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunky Garden Gazpacho Categories: Soups/stews, Vegetables Yield: 5 servings 15 oz Can Tomato Sauce (1 1/2 cup) 1 x Stalk celery, chopped 2 tb Olive oil 1 x Clove Garlic, finely minced 2 tb Red Wine Vinegar 1/2 x Cucumber, seeded & chopped 1 tb Honey 1 x Scallion, chopped 1 x Med Tomato,cut in 1/2" cubes 1/2 ts Hot pepper sauce 1 x Med Green Pepper, chopped 1/2 ts Black Pepper 1 x Sm Sweet Red Pepper, chopped GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Batter Dipped Tofu Categories: Vegetables, Dips Yield: 5 servings 1/2 lb Firm Tofu 1/4 ts Paprika 1/2 c Unbleached Flour 1/4 ts Black Pepper 2 tb Toasted Wheat germ 1 x Egg 1/2 ts Thyme 1 tb Milk 1/4 ts Dill weed 3 dr Hot Pepper Sauce 1/4 ts Garlic powder 2 tb Safflower oil --------------------------------GINGER SAUCE-------------------------------- 6 tb Rice vinegar 2 tb Soy sauce 6 tb Sugar 1 ts Cornstarch 3/4 c Plus 1 T Water 1 tb Finely minced Gingerroot GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU: While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick. Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or large sprigs of parsley. Makes 4-6 servings. VARIATIONS: - use egg white only ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Stew Categories: Soups/stews, Vegetables, Oriental Yield: 6 servings 5 c Vegetable Stock 1 c Broccoli florets 1 x Sm Onion, thinly sliced * 1 x Carrot, shredded 2 x Cloves Garlic, minced 1 c Sliced Mushrooms (3 oz) 1 tb Minced Gingeroot 1/2 c Peas 1 1/2 tb Soy sauce 2 oz Buckwheat Noodles (1/2 cup) 3 x Stalks Bok Choy ** 1/2 lb Firm Tofu, cut in 1/2" cubes 1 x Sweet red Pepper, julienned 1/4 c Watercress leaves * or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. EGG THREADS: In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meatless Mission Chili Categories: Soups/stews, Vegetables, Mexican, Chili, Beans Yield: 4 servings 2 tb Safflower oil 15 oz Can Kidney Beans,drained 1 x Clove garlic, minced 8 oz Can Tomato sauce (1 cup) 1 x Green Bell Pepper, chopped 1/4 c Water 1 x Stalk Celery, chopped 1 1/2 ts Chili powder, or to taste 1 x Sm Onion, chopped (1/4 cup) 1/4 ts Hot pepper Sauce, to taste 1 x Carrot, shredded 1 ts Basil 1 x Med Zucchini, shredded 1 ts Oregano 18 oz Can Tomatoes with juice 1/2 ts Black Pepper GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Pea Soup Categories: Soups/stews, Vegetables Yield: 5 servings 2 tb Margarine 16 oz Bag frzn Peas,thawed (3 cups 2 x Stalks Celery,finely chopped 1 ds White Pepper 2 x Cloves Garlic, minced 1/2 c Low-fat Milk 1 x Med Onion, chopped (1/2 cup) 1 ds Nutmeg 2 c Vegetable stock GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pureed Vegetable Soup with Broccoli Florets Categories: Soups/stews, Vegetables Yield: 4 servings 2 x Potatoes, peeled & diced 1/2 ts Thyme 2 x Med stalks Celery, chopped 1 ds Nutmeg 2 x Med Carrots, chopped 3 c Broccoli Florets 1 x Sm Onion, chopped (1/4 cup) 1 c Milk 1 x Clove Garlic, minced 1 x Egg Yolk, lightly beaten 2 c Vegetable stock 1 tb Soy sauce 1/4 ts Black Pepper GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Winter Carrot Soup Categories: Soups/stews, Vegetables Yield: 5 servings 1 tb Safflower oil 1 tb Soy sauce 4 x Carrots, grated 1/2 ts Thyme 1 x Med Onion, chopped (1/2 cup) 1/4 ts Ground Cumin 4 c Vegetable stock 1/4 ts Black Pepper 6 oz Can Tomato Paste (2/3 cup) GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta and Bean Soup Categories: Soups/stews, Vegetables, Pasta, Beans Yield: 5 servings 1/2 c Elbow macaroni,shells, etc 15 oz Can Chick Peas, drained * 2 tb Safflower oil 16 oz Can Kidney beans, drained * 1 x Med Onion, chopped 3/4 ts Black pepper 1 x Clove Garlic, minced 1/2 ts Summer savory 1/2 x Green Bell Pepper, chopped 1/2 ts Thyme leaves 3 c Vegetable stock or water 1 ds Cayenne Pepper 6 oz Can Tomato Paste (2/3 cup) * rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Chick Pea Soup Categories: Soups/stews, Vegetables, Moroccan Yield: 4 servings 2 tb Safflower oil 2 tb Lemon juice 2 x Carrots, grated 1 tb Chopped fresh parsley 2 x Cloves Garlic, minced 3/4 ts Ground Cumin 1 x Med Onion, chop fine (1/2 c) 1/2 ts Black pepper 15 oz Can Chick Peas, rinse,draine 1/2 ts Thyme leaves 3 c Vegetable stock 1/4 ts Powdered tumeric 1/3 c Tahini 1/8 ts Cayenne pepper GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Soup Categories: Soups/stews, Desserts, Fruits Yield: 4 servings 1 c Plain Yogurt 2 tb Orange juice 1 c Sliced fresh Strawberries 1 tb Honey GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Hamburger Soup Categories: Soups/stews, Ground beef, Beef Yield: 2 servings 1 ea Lge. Carrot, Thinly Sliced 2 tb Dry Red Wine 2 tb Chopped Onion 1/2 ts Sugar 1 tb Water 1/4 ts Salt 1/2 lb Lean Ground Beef 1 x Dash Garlic Powder 1 c Tomato Sauce 1 x Dash Pepper 1/2 c Water 2 tb Shredded Cheddar Cheese In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Steak Roll Categories: Beef Yield: 2 servings 1/2 lb Boneless Top Round * 1 ts Kitchen Bouquet 4 ts Water 2 ts Butter or Margarine 1 tb Butter Or Margarine 2 ts Unbleached Flour 1/2 c Cornbread Stuffing Mix 1/2 c Water 2 tb Shredded Carrot 2 ts Dry Sherry 2 ea Green Onions, Sliced 1 ts Kitchen Bouquet 1 ts Water 1/2 ts 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taco Salad Categories: Mexican, Pork/ham, Sausages Yield: 2 servings 1/2 lb Bulk Pork Sausage 1 x Dash Of Garlic Powder 2 tb Chopped Onion 3 c Torn Lettuce 1/2 c Tomato Sauce 1 ea Lge. Carrot, Shredded 2 tb Canned Chili Peppers,Chopped 1/2 c Cherry Tomatoes, Halved 1 1/2 ts Unbleached Flour 1/4 c Monterey Jack Cheese Shreds 1 ts Chili Powder (Or To Taste) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scrambled Eggs and Ham Categories: Meats, Cheese/eggs Yield: 2 servings 2 oz Boiled Ham Cut Into Strips 4 ea Large Beaten Eggs 2 tb Sliced Green Onion 1/4 c Whole Milk 1 tb Butter or Margarine 1/4 c Shredded Cheddar Cheese 1/4 ts Dried Basil, Crushed In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Glazed Ham Categories: Meats Yield: 2 servings 6 oz Slice Fully Cooked Ham * 1 ts Cornstarch 2 ea Stalks Celery ** 1/8 ts Ground Ginger 11 oz Mandarin Orange Sections *** * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Chicken Categories: Poultry Yield: 2 servings 1 ea Whole Large Chicken Breast * 1/2 c Orange Juice 1/2 c Cooked Rice 1 1/2 ts Cornstarch 1/4 ts Finely Shredded Orange Peel 2 tb Broken Walnut Meats 1 x Dash Ground Cinnamon 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Citrus-Buttered Lobster Tails Categories: Fish/sea Yield: 2 servings 16 oz (2) Frozen Lobster Tails 1/2 ts Finely Shredded Orange Peel 1/2 c Water 1/8 ts Salt 1/4 c Butter Or Margaine 1 x Dash Ground Ginger 1 tb Lemon Juice 1 x Dash Paprika Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Steaks with Wine Sauce Categories: Fish/sea, Beverages, Sauces Yield: 2 servings 8 oz (2) Salmon Steaks * 1/2 c Half & Half Light Cream 2 ts Cooking Oil 1 ea Lge. Beaten Egg Yolk 1 tb Butter or Margarine 2 tb Dry White Wine 1 ts Cornstarch 1 x Seedless Green Grapes (Opt.) 1 x Dash White Pepper * Salmon steaks may be either fresh or frozen. ~------------------------------------------------------------------------- Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir HALF the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Pilaf Categories: Vegetables, Rice/grains, Pilaf Yield: 2 servings 1/2 c Sliced Fresh Mushrooms 1/4 ea Med. Bell Pepper * 2 ea Green Onions, Sliced 1/4 ts Salt 1 tb Butter Or Margarine 1/4 ts Dried Sage, Crushed 2/3 c Water 2 ts Snipped Parsley 1/3 c Regular Long Grain Rice * Bell peppers can be any color, but should be cut into 1-inch julienne strips. ~------------------------------------------------------------------------- In a 1-quart casserole micro-cook mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Tomato Soup Categories: Soups/stews Yield: 2 servings 2 tb Chopped Onion 1 x Dash Freshly Ground Pepper 1 tb Butter Or Margarine 1 c Water 8 oz (1 Can) Tomato Sauce 1 ts Instant Chicken Bouillon 1/4 ts Dried Basil, Crushed 1 x Parmesan Croutons 1/8 ts Dried Thyme, Crushed In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Mushroom Soup Categories: Soups/stews, Beef Yield: 2 servings 1/4 c Chopped Onion 1/2 ts Worcestershire Sauce 2 tb Snipped Parsley 1/8 ts Dry Mustard 1 tb Butter Or Margarine 1 x Dash Freshly Ground Pepper 1 1/2 c Fresh Sliced Mushrooms 2/3 c Water 1 1/2 ts Cornstarch 1/2 c Dairy Sour Cream 1 ts Instant Beef Bouillon 1 x Snipped Parsley (Opt.) In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: ~---- After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry, and return the blender container to it's base. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Pea Pods and Carrots Categories: Vegetables, Oriental Yield: 2 servings 1/4 c Water 2 ts Water 1 tb Soy Sauce 3 oz Frozen Pea Pods 1 ts Cornstarch 2 tb Broken Walnuts 1 x Dash Crushed Red Pepper 1 ts Butter or Margarine 1 ea Med. Carrot * * Medium Carrot should be thinly sliced on a diagonal cut (bias). ~------------------------------------------------------------------------- In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Place the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook, covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot, pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 1/2 minutes or till the vegetables are crisp-tender. Toss with the soy sauce mixture. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Twice-Baked Potatoes Categories: Vegetables Yield: 2 servings 2 ea Med. Baking Potatoes 2 ts Sliced Green Onions 1/4 c Shredded Cheddar Cheese 1 x Milk 1 tb Butter Or Margarine 1 x Paprika (Optional) Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice-Stuffed Artichokes Categories: Vegetables, Rice/grains Yield: 2 servings 2 ea Med. Artichokes 1 c Cooked Rice 2 ts Lemon Juice 1/2 c Chicken Broth 1/4 c Water 1 ts Lemon Juice 1/2 c Shredded Carrot 3/4 ts Cornstarch 1/4 c Sliced Green Onion 1 x Dash White Pepper 2 tb Butter Or Margarine 1 ea Large Beaten Egg Yolk 1/4 ts Dried Sage, Crushed Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing. For stuffing, in a small nonmetal bowl stir together carrot, onion, butter or margarine, and sage. Micro-cook, covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender, stirring once. Stir together vegetable mixture and rice. Drain artichokes. Remove the center leaves and chokes from artichokes. Spread artichoke leaves slightly. Spoon rice stuffing into the center of each artichoke and behind each large leaf. Return artichokes to casserole. Cover with vented clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender, rotating the casserole a half-turn every minute. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together chicken broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds. Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss-Sauced Broccoli Categories: Cheese/eggs, Vegetables, Sauces Yield: 2 servings 6 oz Fresh Broccoli 1 x Dash Salt 2 tb Water 1 x Dash White Pepper 1/8 ts Salt 1/3 c Milk 2 ts Butter Or Margarine 1/4 c Shredded Swiss Cheese 1 1/2 ts Unbleached Flour Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Citrus Dumplings Categories: Breads Yield: 2 servings 1/2 ts Finely Shredded Orange Peel 1/2 c Bisquick 1/2 c Orange Juice 2 tb Sugar 2 ts Cornstarch 2 tb Milk 1/4 ts Ground Cinnamon 1 ts Sugar 11 oz Mandarin Orange Sect., Drain 1 x Dash Ground Cinnamon In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Pie Pastry Categories: Desserts, Pies Yield: 2 servings 1/2 c Unbleached Flour 3 tb Shortening Or Lard 2 tb Finely Chopped Pecans 1 x Cold Water 1/4 ts Salt 1 x Dried Beans In a small mixing bowl stir together flour, chopped pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Pudding Categories: Desserts Yield: 2 servings 1 tb Butter Or Margarine 2 tb Unbleached Flour 1 ea Large Beaten Egg 1/8 ts Baking Powder 1/3 c Dark Corn Syrup 1/4 c Chopped Pecans 1/4 ts Vanilla 1 x Powdered Sugar In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Con Queso Categories: Appetizers, Mexican, Chili Yield: 2 servings 1/4 c Chopped Onion 2 tb Chili Peppers ** 1 ts Butter Or Margarine 1 x Dash Hot Pepper Sauce (Opt.) 1/2 c American Cheese Spread 1 x Tortilla Or Corn Chips 1 ea Med. Tomato * * Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers. ~------------------------------------------------------------------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Coffee Categories: Beverages, Irish Yield: 2 servings 1 1/2 c Warm Water 1 x Brown Sugar To Taste 1 tb Instant Coffee Crystals 1 x Dessert Topping * 1/4 c Irish Whiskey * Dessert topping should be in a pressurized can. ~------------------------------------------------------------------------- In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Amaretto Coffee Categories: Beverages Yield: 2 servings 1 1/2 c Warm Water 1/3 c Amaretto 1 tb Instant Coffee Crystals 1 x Dessert Topping * * Dessert topping should be in a pressurized can. ~------------------------------------------------------------------------- In a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Spice Tea Categories: Beverages Yield: 2 servings 2 c Warm Water 2 ea Inches Stick Cinnamon * 1 tb Honey 2 ea Tea Bags 2 ea Slices Lemon 1 x Lemon Slices (Opt.) * Stick cinnamon sould be broken up into small pieces. ~------------------------------------------------------------------------- In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glogg Categories: Beverages Yield: 2 servings 1 ts Finely Shredded Orange Peel 1/4 c Whiskey 1 ea Inch Stick Cinnamon, Broken 2 ts Raisins 1 ea Whole Clove 1 ts Honey 1 ea Cardamom Pod, Opened 4 ea Whole, Blanched Almonds 1 3/4 c Sweet Red Wine For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power about 6 minutes more or till heated through, but not boiling. Remove spice bag. Serve in mugs. Add some almonds to each mug. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Buttered Rum Categories: Beverages Yield: 2 servings 2 tb Brown Sugar 1 1/2 c Warm Water 4 ts Butter Or Margarine,Softened 1/2 c Rum 1 x Dash Ground Cinnamon 1 x Lemon Slices (Opt.) 1 x Dash Ground Nutmeg In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cake Brownies Categories: Cakes Yield: 24 servings ----------------------------------BROWNIE---------------------------------- 1/2 c Butter 2 c Sugar 1/2 c Oil 2 ea Eggs 1 c Water 1 ts Baking soda 4 tb Unsweetened cocoa 1/2 c Buttermilk 2 c Flour 1 ts Vanilla ----------------------------------FROSTING---------------------------------- 1/2 c Butter 1 pk Confectioners sugar 3 tb Unsweetened cocoa 1 c Chopped walnuts 1/3 c Buttermilk 1 ts Vanilla 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. 2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven. Cut into squares when cool. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel Brownies Categories: Desserts Yield: 25 servings 14 oz Caramels 1 c Flour (sifted) 1/3 c Evaporated milk 1 ts Baking powder 8 oz German sweet chocolate 1/2 ts Salt 6 tb Butter 2 ts Vanilla 4 ea Eggs 6 oz Chocolate chips 1 c Sugar 1 c Chopped walnuts 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. 2. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Marshmallow Bars Categories: Desserts, Chocolate Yield: 16 servings 2 oz Unsweetened chocolate 1/2 c Flour 1/2 c Butter 1 ts Vanilla 1 c Sugar 1 c Chopped pecans 2 ea Eggs 16 ea Large marshmallows 1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. 2. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. 3. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. 4. Cool slightly and cut into bars. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Mint Sticks Categories: Cookies, Chocolate Yield: 40 servings -----------------------------------COOKIE----------------------------------- 2 ea Eggs 1/2 ts Peppermint extract 1/2 c Melted butter 1/2 c Flour 1 c Sugar 1/2 c Ground almonds 2 oz Unsweetened chocolate melted -----------------------------PEPPERMINT FILLING----------------------------- 2 tb Butter 1 c Confectioners sugar (sifted) 1 tb Heavy cream 1 ts Peppermint extract ----------------------------------FROSTING---------------------------------- 1 oz Semi-sweet chocolate 1 tb Butter 1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. 2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. 3. Prepare frosting. Melt chocolate and butter together in small pan over low heat. 4. When filling is completely firm, spread frosting mixture on top. 5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Munchies Categories: Cookies, Chocolate Yield: 48 servings 1 c Semi-sweet chocolate chips 1/2 c Softened butter 8 ea Marshmallows 1/3 c Packed brown sugar 1 tb Water 1 ea Egg 3/4 c Sifted flour 2 ts Almond extract 1/2 c Sugar 1/2 ts Vanilla 3/4 ts Salt 1 1/4 c Quick cooking oats 1/2 ts Baking sodaa 1 c Chopped pecans 1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. 2. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. shake off excess Bits 'o Brickle.from: _Cookiemania_ from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toffee Chip Squares Categories: Cookies Yield: 96 servings -----------------------------------COOKIE----------------------------------- 1 c Butter 2 3/4 c Flour 3 c Brown sugar 1/2 ts Baking powder 1 ts Vanilla ----------------------------------TOPPING---------------------------------- 6 oz Semi-sweet chocolate chips 1 tb Water 3 tb Butter 1 x Bits 'o brickle baking chips 1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended. 2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares. 3. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. 4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mocha Cookies Categories: Cookies Yield: 36 servings 1/2 c Butter 1 ts Baking powder 3/4 c Sugar 1/2 ts Salt 1/4 c Packed brown sugar 1/2 ts Cinnamon 1 ea Egg 2 ts Vanilla 1 1/2 c Flour 1 c Finely chopped walnuts 2 tb In. coff. powder No crystals 12 oz Semi-sweet chocolate chips 1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). 2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fudge Brownies Categories: Desserts Yield: 36 servings 1 c Butter 1 c Sifted flour 4 oz Unsweetened chocolate 1 ts Baking powder 4 ea Eggs 1 ts Vanilla 1 x Pinch salt 1 c Chopped pecans 2 c Sugar 1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Chocolate Brownies Categories: Desserts, Chocolate Yield: 24 servings 6 tb Unsalted butter 1 tb Vanilla 8 oz Grated white chocolate 1 c Flour 2 ea Eggs 1 c Heaped semi-sweet choc chunk 1/2 c Sugar 1. Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Meringues Categories: Candies Yield: 36 servings 3 ea Eggs (room temp) 3/4 c Sugar 1/4 ts Cream of tartar 1/4 c Raspberry preserves, seedles 1 x Dash salt 6 x Drops red food coloring 1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes. Add preserves and food coloring and beat one minute at highest speed of mixer. 2. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet. Bake for two hours. Cool completely. Peel off foil. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Chip Cookies Categories: Cookies Yield: 48 servings 1/2 c Butter softened 1 ts Baking soda 3/4 c Packed brown sugar 1 c Salted peanuts 1/2 c Chunky peanut butter 6 oz Semi-sweet chocolate chips 2 ea Eggs 6 oz (or) butterscotch chips 1 1/2 c Flour 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dip and Sprinkle Categories: Cookies, Dips Yield: 60 servings -----------------------------------COOKIE----------------------------------- 2 1/3 c Sifted flour 1 ea Egg yolk 1/4 ts Salt 1 ts Vanilla 1 c Butter softened 1 c Finely ground almonds 2/3 c Sugar -------------------------CHOCOLATE DIPPING MIXTURE------------------------- 6 oz Semi-sweet chocolate chips 1 tb Hot water 3 tb Butter 1 x Choc. or candy sprinkles 1. Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended. 2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. 6. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kisses Categories: Candies Yield: 60 servings 1 c Butter 2 c Flour 1/2 c Sugar 14 oz Hershey's kisses 1 ts Vanilla 1 x Confectioner's sugar 1. Cream butter and sugar, beating well. Add vanilla and flour, and mix well. Chill dough for one hour. 2. Preheat oven to 375. Pinch off a piece of dough. Roll into ball with palms of hands and then flatten. Dough should not be thick. Put kiss in center. Bring dough up, shaping around kiss to cover completely. 3. Place onto ungreased cookie sheet one inch apart and bake for 12-15 minutes, until just starting to brown. 4. Roll in confectioner's sugar when cool. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Gazpacho Categories: Appetizers, Soups/stews Yield: 6 servings 4 ts Instant Chicken Bouillion OR 16 oz (1 pk) Sour Creem 4 ea Cubes Chicken Bouillion 2 tb Lemon Juice 2 c Boiling Water 1/4 ts Garlic Powder 3 ea Med Cucumbers 1/4 ts Pepper Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Spread Categories: Appetizers, Spreads, Fish/sea Yield: 2 servings 16 oz (2 Pk) Softened Cream Cheese 1 tb Prepared Horseradish 1/4 c Lemon Juice 1 tb Worcestershire Sauce 1/2 lb Cooked Shrimp Chopped 1/4 ts Pepper 1 x Finely Chopped Green Onions* 1/8 ts Garlic Powder * Green onions should be to taste. 1 to 2 Tablespoons. ~-------------------------------------------------------------------------- In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate left- overs. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scandinavian Rasberry Soup Categories: Appetizers, Soups/stews, Fruits Yield: 8 servings 20 oz (2 pk) Red Raspberries * 3/4 c Chablis ** 1/2 c Orange Juice 1 x Fresh Orange Sections 1/4 c Lemon Juice 1 x Granishes *** 1 tb Cornstarch 1 x Sour Cream * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. ~-------------------------------------------------------------------------- In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minted Melon Mold Categories: Salads, Fruits Yield: 8 servings 1 1/2 c Boiling Water 1/8 ts Peppermint Extract 3 oz (1 pk) Lemon Flavor Gelatin 2 c Melon Balls * 3 oz (1 pk) Lime Flavor Gelatin 1 x Lettuce Leaves 3/4 c Lime Juice 1 x Coconut Cream Dressing 1/2 c Cold Water 1 x Garnishes ** * Melon balls can include things like Cantaloupe, or Honeydews, etc. ** Garnishes can be mint leaves and more melon balls. ~-------------------------------------------------------------------------- In medium bowl, pour boiling water over gelatins; stir until dissolved. Add lime juice, cold water, and extract; chill until partially set. Fold in mellon. Por into lightly oiled 5-cup ring mold. Chill until set, about 3 hours or overnight. Unmold onto lettuce. Serve with Coconut Cream Dressing; carinsh with mint leaves and/or melon balls, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Cream Dressing Categories: Salads, Dressings Yield: 8 servings 1/2 c Sour Cream 1 tb Honey 3 tb Flaked Coconut 1 tb Lime Juice In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Celery Seed Dressing Categories: Salads, Dressings Yield: 2 servings 1/2 c Sugar 1/2 ts Salt 1/4 c Lemon Juice 1/2 c Vegetable Oil 2 ts Cider Vinegar 1 ts Celery Seed OR Poppy Seed 1 ts Dry Mustard In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve with all types of fresh fruit salads. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Waldorf Gelatin Categories: Salads, Fruits Yield: 8 servings 2 c Boiling Water 1 c Chopped Celery 6 oz (1 pk) Cerry Flavor Gelatin 1 c Chopped Walnuts Or Pecans 1 c Cold Water 1 x Lettuce Leaves 1/4 c Lemon Juice 1 x Garnishes* 1 1/2 c Chopped Cored Apples * Garnishes to include Apple slices and/or celery leaves. ~-------------------------------------------------------------------------- In medium bowl, pour boiling water over gelatin; stir until dissolved. Add cold water and lemon juice; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight. Unmold on lettuce leaves and garnish as desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Perfection Salad Categories: Salads, Vegetables Yield: 8 servings 2 ea Envelopes Unflavored Gelatin 1/2 ts Salt 1/3 c Lemon Juice 2 c Finely Shredded Cabbage 2 3/4 c Water 1 c Chopped Celery 1/2 c Sugar 1/2 c Chopped Green Pepper 1/4 c Cider Vinegar 2 oz (1 jar) Slice Pimientos * * Drain and chop the jar of pimientos. ~-------------------------------------------------------------------------- In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves. Chill until partially set. Fold in remaining ingredients; pour into lightly oiled 6-cup mold. Chill until set, about 3 hours or overnight. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linguine Tuna Salad Categories: Salads, Fish/sea Yield: 6 servings 7 oz Linguine, Broken In Half 1 ts Italian Seasoning 1/4 c Lemon Juice 1 ts Seasoned Salt 1/4 c Vegetable Oil 12 1/2 oz (1 cn) Tuna, Drained 1/4 c Chopped Green Onions 10 oz (1 Pk) Frozen Green Peas * 2 ts Sugar 2 ea Med. Firm Toamtoes, Chopped * Thaw peas before using in this salad. ~-------------------------------------------------------------------------- Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Salad Supreme Categories: Salads, Poultry Yield: 4 servings 1 c Mayo or salad dressing 1 cn Mandarin oranges; 11 oz 1/4 c Lime juice 1 c Grape halves; seedless gree 1/4 ts Nutmeg; ground 3/4 c Celery; chopped 4 c Chicken; cubed 1/2 c Almonds; slivered toasted Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Lemonade Categories: Beverages, Fruits Yield: 4 servings 1 qt Fresh Strawberries, Hulled 2 c Club Soda, Chilled 3 c Cold Water 1 x Ice 3/4 c Lemon Juice 1 x Garnishes ** 3/4 c Sugar * * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. ~-------------------------------------------------------------------------- In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low Calorie Lemonade Categories: Beverages Yield: 4 servings 3 1/4 c Cold Water 1 x Sugar Substitute * 1/2 c Lemon Juice * Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste. ~-------------------------------------------------------------------------- Combine ingredients; mix well. Serve over ice. Garnish as desired. ~-------------------------------------------------------------------------- TO MAKE 1 SERVING: Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes or 1/2 teaspoon liquid sugar substitute. Serve over ice and enjoy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Medley Punch Categories: Beverages Yield: 12 servings 1 x Della Robbia Ice Ring * 1 c Lemon Juice 20 oz (2 pk) Frozen Strawberries** 6 oz Frozen Orange JuiceThawed*** 3 c Apricot Nectar, Chilled 1 c Sugar 3 c Cold Water 32 oz Bottle Ginger Ale, Chilled * Ice Ring is optional ** Strawberries are to be the ones frozen in syrup and they should be *** Frozen Orange Juice should be thawed and no water added. Should be ~-------------------------------------------------------------------------- Prepare Ice Ring, if used in advance. In a blender container, puree straw- berries. In punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice concentrate, and sugar; stir until sugar dis- solves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Della Robbia Ice Ring Categories: Beverages, Fruits Yield: 8 servings 2 1/2 c Ginger Ale, Chilled 1 x Fruits * 1/2 c Lemon Juice * Fruits should include the following: Canned apricot halves, drained, ~-------------------------------------------------------------------------- In 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C of the mixture into 1-qt ring mold; freeze. Arrange fruits, peel, and mint leaves in decorative pattern on top of frozen ring. Carefully pour remaining liquid over patterns and freeze. Makes 1 ice ring for punches. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Fish in Foil Categories: Fish/sea Yield: 4 servings 1 lb Fish Fillets,Fresh or Frozen 1 ts Salt 2 tb Margarine Or Butter 1/4 ts Pepper 1/4 c Lemon Juice 1 x Paprika 1 tb Chopped Parsley 1 ea Med. Onion, Thinly Sliced 1 ts Dill Weed On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp & Scallop Kabobs Categories: Fish/sea Yield: 6 servings 1 lb Large Raw Shrimp 2 tb Chopped Crystalized GingerOR 1 lb Sea Scallops, Cut In Half 1 1/2 ts Ground Ginger 1/2 c Vegetable Oil 1 ts Onion Powder 1/4 c Lemon Juice 16 oz (1 cn) Pinapple Chunks 1/4 c Imported Soy Sauce If Avail. 2 ea Small Zucchini, Sliced 2 ea Cloves Garlic Finely Chopped 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Ginger Chicken Categories: Poultry Yield: 4 servings 1 ea 2 1/2-3 lb Frying Chicken 1 ts Grated Ginger Root OR 1/2 c Lemon juice 1 tb Ground ginger 1/2 c Vegtable oil 1 ts Onion Salt 1/4 c Imported Soy Sauce 1/4 ts 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whiskey Sour Sirloin Categories: Meats Yield: 6 servings 3 lb (1pc) Round Bone Sirloin 1 ea Small Onion, Thinly Sliced 1/3 c Lemon Juice 12 ea Peppercorns 1/3 c Orange Juice 1 ts Salt 1/4 c Vegetable Oil 1 ea Med Orange, Thinly Sliced 1/4 c Whiskey When getting the steak look for a good piece that is about 2-inches thick. Place steak in shallow baking dish. In small saucepan combine remaining ingredients except orange. Over low heat, simmer 5 minutes; pour over meat. Top with orange slices; cover. Refrigerate 4 to 6 hours, turning occasionally. Remove meat from marinade; grill or broil as desired. Heat remaining marinade and serve with steak. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Barbecue Sauce Categories: Sauces Yield: 2 servings 1/4 c Finely Chopped Onion 1/4 c Lemon Juice 1 ea Clove Garlic, Finely Chopped 1 tb Worcestershire Sauce 2 tb Butter Or Margarine 1 ts Prepared Mustard 1 c Catsup 1/8 ts Hot Pepper Sauce 1/4 c Brown Sugar, Firmly Packed In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers. MICROWAVE: In 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins. to blend flavors. Proceed as above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zesty Barbecued Ribs Categories: Meats Yield: 6 servings 6 lb Spareribs 1/4 c Butter Or Margarine 2 c Catsup 1/4 c Worcestershire Sauce 1/2 c Lemon Juice 1 ea Clve Garlic, Finely Chopped 1/2 c Brown Sugar, Frimly Packed 1/4 ts Salt 1 tb Prepared Mustard 1/8 ts Hot Pepper Sauce 1/2 c Onion, Finely chopped In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers. MICROWAVE: To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking dish. Add 1/4 c water. cover with vented plastic wrap. Microwave on full power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7 minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes longer. Repeat with remaining ribs. Proceed as above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Strawberry Pie Categories: Desserts, Pies Yield: 6 servings 1 ea Baked 9-inch Pie Shell 3 oz (1 Pk) Strawberry Gelatin 1 1/4 c Sugar 1 qt Fresh Strawberries 1 tb Cornstarch 1 1/2 c Water 3 tb Lemon Juice Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Lemon Cream Pie Categories: Pies Yield: 6 servings 1 ea 9-inch Graham Cracker Crust 1/4 c Lemon Juice 3 ea Large Uncracked Eggs. 1/2 pt (1 C) Whipping Cream,Whipped 1/2 c Plus 2 T Sugar Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry 'n' Spice Sauce Categories: Sauces Yield: 6 servings 1/2 c Sugar 1/4 c Hot Water 1 tb Cornstarch 2 tb Lemon Juice 1/2 ts Ground Cinnamon 2 c Blueberries 1/4 ts Ground Nutmeg Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw them first. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes to a boil. Serve warm over ice cream or cake or frozen pies. MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg. Gradually add water and lemon juice. Microwave on full power (high) 2 to 3 minutes or until mixture boils. Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils. Proceed as above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Ice Cream Categories: Ice cream Yield: 12 servings 3 ea Large Egg Yolks 1 x Yellow Food Coloring (Opt.) 14 oz Sweetend Condensed Milk 2 c (1 pt) Whipping Cream 1/2 c Lemon Juice Whip Whipping Cream and set aside. In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap- orated milk), lemon juice and food coloring if desired. Fold in whipped cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover, freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Lemon Souffle Categories: Desserts Yield: 6 servings 1 1/2 c Sugar 2/3 c Lemon Juice OR Lime Juice 3 tb Cornstarch 3 ea Large Egg Whites 1 ea Env. Unflavored Gelatin 1/2 pt ( 1 C) Whipping Cream 1 c Water In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool. Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour mixture into dish. Freeze 6 hours or overnight. Remove "collar". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Honey Whole Wheat Bread Categories: Breads Yield: 4 servings 1 pk Active Dry Yeast 1/2 c Honey 1 c Warm Water 1 1/2 tb Shortening 1 ts Salt 4 c Whole Wheat Flour 2/3 c Sourdough Starter Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hamburger Soup Categories: Soups/stews, Ground beef, Beef Yield: 8 servings 1 1/2 lb Lean Ground Beef 1 c Cabbage, Sliced 1 ea Med. Onion, Chopped 6 oz (1 cn) Tomato Paste 1 c Carrots, Sliced 2 ts Worcestershire sauce 1 c Celery, Sliced 3 c Beef Bouillon, or Stock In skillet, brown hamburger adn drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. NOTE: This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Burgoo Categories: Soups/stews, Beef Yield: 20 servings 3 lb Ready to Cook BroilerChicken 1 c Chopped Green Pepper 2 lb Beef Shank Cross-cuts 2 tb Packed Dark Brown Sugar 12 c Water 1/4 ts Crushed Dried Red Pepper 1 tb Salt 4 ea Whole Cloves 1/4 ts Pepper 1 ea Clove Garlic, Minced 6 ea Slices Bacon 1 ea Bay Leaf 56 oz (2 cns) Tomatoes 4 ea Ears Of Fresh Corn 1 c Cubed Peeled Potatoes 32 oz (2 cns) Butter Beans 2 c Coarsely Chopped Carrots 10 oz Frozen Cut Okra 1 c Chopped Onion 2/3 c Unbleached All-purpose Flour 1 c Chopped Celery In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Breakfast Casserole (Pensylvannia Dutch "Cowboy") Categories: Meats, Cheese/eggs, Breakfast, Sausages, Casseroles Yield: 6 servings 6 ea Large Eggs 2 ea Slices White Bread, Cubed 2 c Milk 1 lb Sausage Browned 1 ts Salt 1 c Sharp/mild Cheddar Shreds * 1 ts Dry Mustard * Use either sharp or mild Shredded Chedder Cheese. ~------------------------------------------------------------------------- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basque Shepherd's Pie Categories: Cheese/eggs, Vegetables Yield: 4 servings 4 ea Slices Bacon 3/4 ts Salt 3 ea Med. Potatoes 1/8 ts Dried Thyme, Crushed 2 ts Sliced Green Onions/tops 1 x Dash Pepper 1 tb Snipped Parsley 4 ea Large Eggs In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kraut Burgers (Bierochen) Categories: Vegetables, Ground beef, Beef Yield: 4 servings 1 lb Lean Ground Beef 2 ea Loaves Frozen Bread Dough* 1 ea Large Onion, Finely Chopped 1 ea Sm. Head Of Cabbage Shredded 3 tb Shortening 1 x Salt & Pepper To Taste * Or substitute your favorite 2 loaf bread dough recipe. ~------------------------------------------------------------------------- Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners together and pinch sides shut. Let rise 2o minutes. Bake at 375 Degrees F. for about 20 minutes or until brown. Brush tops with melted butter as the dough cools. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizzaburgers Categories: Meats, Pizza, Ground beef, Beef Yield: 4 servings 2 lb Hamburger 1 lb Cubed Mozzerlla Cheese 12 oz (2 cn) Toamto Sauce 1 x Salt, Pepper, and Oregano 6 oz Stuffed Green Olives,Chopped 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Oven Pot Roast Categories: Meats Yield: 6 servings 5 lb Round Boan Pot Roast 8 ea Carrots, Pared * 2 ts Salt 6 ea Large Potatoes ** 2 tb Shortening 2 ea Onions, sliced 1/2 c Barbecue Sauce (Your Choice) 8 oz Fresh Okra *** 1/2 c Apple Cider * Carrots should be peeled and cut into 2-inch chunks. ** Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted. ~------------------------------------------------------------------------- Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Devil's Steak Categories: Meats Yield: 8 servings 3 lb Round Steak, 1/2 " Thick 2 tb Cooking Oil Or As Needed 2 tb Dry Mustard 10 oz (1 cn) Mushroom Stems&Pieces 1/2 ts Salt Or To Taste 1 tb Worcestershire Sauce 1/4 ts Pepper 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ranch Style Chicken Fried Steak and Gravy Categories: Meats, Poultry Yield: 8 servings -----------------------------------STEAK----------------------------------- 4 lb Round Steak 1/2-inch Thick 1 x Salt & Pepper 1 c Milk 1 x Milk 1 c Unbleached Flour -----------------------------------GRAVY----------------------------------- 4 tb Fat 1 qt Milk 4 tb Unbleached Flour Tenderize round steak. Dip in milk and then flour, salt and pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until thickened for steak gravy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Steak and Lima Beans Categories: Meats, Vegetables, Beans Yield: 8 servings 1 lb Dry Lima Beans 1 tb Packed Brown Sugar 6 c Water 1/2 ts Salt, Or To Taste 4 ea Slices Bacon 1 ts Dry Mustard 2 lb Round Steak (cutin 1"strips) 1/2 ts Black Pepper 18 oz (1 cn) Tomato Juice Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zr Frijoles (Mexican Beans) Categories: Vegetables, Mexican, Beans Yield: 4 servings 2 c Dry Pinto Beans 1 ea Clove Garlic 1 x Water To More Than Cover 1 tb Red Chili Powder 1/2 lb Meat * 1/4 ts Ground Cumin 1 ea Large Onion Chopped 1/2 ts Oregano * Meats should include only one of the following: Saltpork, Ham Hock, ~------------------------------------------------------------------------- Add salt to taste if other than Salt Pork is uxed. Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carne Gisada Con Papas (Meat & Potatoes) Categories: Mexican, Meats, Vegetables Yield: 4 servings 3 lb Round Steak, 1/2" Thick 1/2 ts Ground Pepper 2 lb Potatoes 1/2 ts Ground Cumin 8 oz Tomato Sauce 1 ea Large Clove Garlic, Smashed 1 1/2 ts Salt 1 x Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Jam Cake Categories: Cakes Yield: 6 servings 1/2 c Sugar 1/4 ts Ground Cloves 1/4 c Butter or Margarine 1/4 ts Ground Nutmeg 2 ea Large Eggs 1/3 c Butter/Sour Milk 1 c Unbleached All-purpose Flour 1/2 c Seedless Blackberry Jam 1 ts Ground Cinnamon 1/4 c Chopped Walnuts 1/2 ts Baking Soda --------------------------------CARMEL ICING-------------------------------- 2 tb Butter or Margarine 3 tb Milk 1/2 c Packed Brown Sugar 1 3/4 c Sifted Powdered Sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Cream Pie Categories: Pies, Desserts, Fruits Yield: 6 servings 3 ea Med. Fresh Peaches * 3 c Half & Half or Coffee Cream 3 tb (level) Unbleached Flour 1/2 ts Cinnamon or To Taste * Or enough to fill pie shell with peach halves. ~------------------------------------------------------------------------- Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pieshell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Muffins Basic and Variations Categories: Muffins Yield: 4 servings 2 c Unbleached All-purpose Flour 1 ea Large Egg 1 tb Baking Powder 1 c Milk 2 tb Granulated Sugar 1/2 c Vegetable Oil 1 ts Salt Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bran Muffins-In-Waiting Categories: Muffins Yield: 6 servings 1 c Warm Water 1/2 c Butter/Margarine, Room Temp. 3 1/2 c Wheat/Oat Bran Cereal 1 1/2 c Granulated Sugar 2 1/2 c Unbleached All-purpose Flour 2 ea Large Eggs 2 1/2 ts Baking Soda 2 c Butter/Sour milk. Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date or Raisin Bran Muffins Categories: Muffins Yield: 4 servings 1 c Wheat/Oat Bran cereal 1/4 c Granulated Sugar 3/4 c Milk 1/2 c Seedless Raisins * 1 c Unbleached All-Purpose Flour 1/2 c Chopped Walnuts 2 1/2 ts Baking Powder 1 ea Large Egg 1/2 ts Salt 1/4 c Vegetable Oil * Finely chopped pitted dates may be substituted to get Date Muffins. ~------------------------------------------------------------------------- Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Meal Muffins Categories: Muffins Yield: 4 servings 1 c Unbleached All-purpose Flour 1 c Yellow Cornmeal 4 ts Baking Powder 2 ea Large Eggs 2 tb Granuleated Sugar 1/4 c Vegetable Oil 1 ts Salt Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Cinnamon Muffins Categories: Muffins Yield: 4 servings 1 1/2 c Unbleached Flour, Sifted 1/2 ts Ground Cinnamon 1/4 c Sugar 1 ea Large Egg, Slightly Beaten 1/4 c Brown Sugar, Packed 1/2 c Vegetable Oil 2 ts Baking Powder 1/2 c Milk 1/2 ts Salt 1/2 c Chopped Pecans Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Muffins Categories: Muffins Yield: 4 servings 2 1/4 c Unbleached Flour, Sifted 3/4 c Butter/Sour Milk 1/4 c Sugar 1/4 c Vegetable Oil 3/4 ts Baking Soda 1 c Chopped Raw Cranberries 1/4 ts Salt 1/2 c Sugar 1 ea Large Egg, Slightly Beaten Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: High-Protein Muffins Categories: Muffins Yield: 10 servings 2 1/2 c 40% Bran Flakes Cereal 1 1/2 ts Ground Nutmeg 1 1/2 c Raisins 3/4 ts Salt 1 3/4 c Milk 4 ea Large Eggs, Slightly Beaten 1 c Stirred Whole Wheat Flour 2/3 c Honey 1 c Soy Flour 2/3 c Vegetable Oil 1 c Toasted Wheat Germ 1/4 c Dark Molasses 4 ts Baking Powder Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Apricot Oat Muffins Categories: Muffins Yield: 6 servings 2 c Unbleached Flour, Sifted 1 c Chopped Dried Apricots 1/2 c Sugar 1/2 c Chopped Walnuts 3 ts Baking Powder 2 ea Large Eggs, Slightly Beaten 1 ts Salt 1 1/3 c Milk 2 ts Pumpkin Pie Spice 1/4 c Vegetable Oil 1/2 c Quick-cooking Oats Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon and Onion Muffins Categories: Muffins Yield: 6 servings 1/2 lb Bacon, Diced 1/2 ts Salt 1/4 c Chopped Onion 2 ea Large Eggs, Slightly Beaten 2 1/4 c Unbleached Flour, Sifted 1/3 c Milk 3 ts Baking Powder 1 c Dairy Sour Cream 1/2 ts Baking Soda 1 x Sesame Seeds Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Oat Muffins Categories: Muffins Yield: 12 servings 1 c Unbleached Flour, Sifted 1 ea Large Egg, Slightly Beaten 2 ts Baking Powder 1/4 c Milk 1 ts Pumpkin Pie Spice 1/4 c Vegetable Oil 1/4 ts Baking Soda 1 c Quick-cooking Oats 1/2 ts Salt 1/2 c Raisins 3/4 c Canned, Mashed, Pumpkin 1 x Crumb Topping 1/2 c Brown Sugar, Packed Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Muffins Categories: Muffins Yield: 4 servings 1 c Unbleached Flour, Sifted 2/3 c Sugar 2 ts Baking Powder 1 ea Large Egg 1/4 ts Salt 1/2 c Canned, Mashed Pumpkin 1/4 ts Ground Cinnamon 2 tb Milk 1/4 c Vegetable Shortening Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Muffins Categories: Muffins Yield: 5 servings 1 c Quick-cooking Oats 1 ts Salt 1 c Butter/Sour Milk 1/3 c Butter or Regular Margarine 1 c Unbleached Flour, Sifted 1/2 c Brown Sugar, Packed 1 ts Baking Powder 1 ea Large Egg 1/2 ts Baking Soda Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana-Nut Muffins Categories: Muffins Yield: 6 servings 2 c Unbleached Flour, Sifted 1 c Sugar 3 ts Baking Powder 2 ea Large Eggs 1/2 ts Salt 1 1/3 c Mashed Ripe bananas (3 Med.) 1/2 c Shortening 1 c Chopped Walnuts Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Heirloom Raisin Muffins Categories: Muffins Yield: 4 servings 1 c Raisins 2 ea Large Eggs 1 c Water 1 1/2 c Unbleached Flour, Sifted 1/2 c Butter/Regular Margarine 1 ts Baking Powder 1/4 c Sugar Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Country Bran Muffins Categories: Muffins Yield: 8 servings 1 c 40% Bran Flakes Cereal 1/2 c Shortening 1 c Boiling Water 1 1/2 c Sugar 2 1/2 c Unbleached Flour, Sifted 2 ea Large Eggs 2 1/2 ts Baking Soda 2 c All-Bran Cereal 1/2 ts Salt 2 c Butter/Sour Milk Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Molasses Refrigerator Muffins Categories: Muffins Yield: 12 servings 4 c Unbleached Flour, Sifted 1/4 ts Ground Nutmeg 2 ts Baking Soda 1 1/3 c Vegetable Shortening 1 ts Salt 1 c Sugar 1 ts Ground Cinnamon 4 ea Large Eggs, Slightly Beaten 1 ts Ground Ginger 1 c Molasses 1/4 ts Ground Cloves 1 c Butter/Sour Milk 1/4 ts Ground Allspice 1 c Raisins Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parmesan Herb Muffins Categories: Muffins Yield: 4 servings 2 c Unbleached Flour 1/2 c Chopped Fresh Parsley 1 tb Sugar 1/4 c Grated Parmesan Cheese 1 1/2 ts Baking Powder 1 1/4 c Butter/Sour Milk 1/2 ts Baking Soda 1/4 c Butter/Margarine, Melted 1/2 ts Sage Leaves, Crumbled 1 ea Large Egg Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dilly Zucchini Ricotta Muffins Categories: Muffins Yield: 4 servings 1 1/2 c Unbleached Flour 1/4 c Milk 2 tb Sugar 1/2 c Margarine/Butter, Melted 3 ts Baking Powder 2 ea Large Eggs 1/2 ts Salt 2/3 c Ricotta Cheese 3/4 ts Dill Weed 1/2 c Shredded Zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Raspberry Muffins Categories: Muffins, Desserts Yield: 4 servings 2 c Unbleached Flour 1/2 c Vegetable Oil. 1 c Sugar 1 ts Lemon Extract 3 ts Baking Powder 2 ea Large Eggs 1/2 ts Salt 1 c Fresh/Frozen Raspberries * 1 c Half-and-half * Frozen raspberries should be without syrup and should not be thawed. ~------------------------------------------------------------------------- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dillybeans Categories: Vegetables, Beans Yield: 10 servings 2 lb Tender Green Beans * 2 ea Bay Leaves 2 c Water 2 ea Small Onions ** 2 c White Distilled Vinegar 8 ea Red Hot Peppers 1 1/2 ts Pickling Salt/To Taste 8 ea Cloves Garlic, Peeled 1/3 c Sugar 8 ea Sprigs Fresh Dill * Green Beans should be the "stringless" type. ** Onions should be peeled and thinly sliced. ~------------------------------------------------------------------------- Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water. Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately. Makes 8 8-ounce jars. NOTE: ~---- Thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocktail Okra Categories: Appetizers, Vegetables, Preserve Yield: 5 servings 2 lb Fresh Tender Okra Pods 1/2 c Water 5 ea Hot Red/Green Peppers 6 tb Pickling Salt 5 ea Cloves Garlic, Peeled 1 tb Celery Seed 1 qt Distilled Vinegar 1 tb Mustard Seed Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dilled Green Tomatoes or Cherry Tomatoes Categories: Vegetables Yield: 1 servings 1 ea See Recipe Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill. Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling salt and boil for 5 minutes. Pour the hot brine over the vegetables in the jar and seal. The pickles will be ready to us in about 4 weeks. Hot red pepper, celery seed and mustard see may be added to the vinegar mixture. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Pickled Cherry Tomatoes Categories: Vegetables, Preserve Yield: 6 servings 4 lb Firm Cherry Tomatoes 1 ea Fresh Ginger Root, Grated 3 1/2 lb Sugar 2 ea Lemon * 4 c Water 1 ts Pickling Salt * Use only the juice and grated zest of the 2 lemons. ~------------------------------------------------------------------------- Wash the tomatoes and prick each one in several places with the tines of a fork. Dissolve the sugar in the water, birng to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent. Turn into hot jars and seal. Makes about 6 pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crisp Bread and Butter Pickles Categories: Vegetables, Preserve, Pickles Yield: 8 servings 4 qt Thinly Sliced Cucumbers 1 1/2 ts Tumeric 8 ea Med. White Onions * 1 ts Celery Seed 1/2 c Pickling Salt 2 tb Mustard Seed 5 c Sugar 5 c Cider Vinegar * Onions should be peeled and thinly sliced. ~------------------------------------------------------------------------- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ice-Water Pickles Categories: Vegetables, Preserve, Pickles Yield: 5 servings 3 lb 4-inch Cucumbers 1 qt Cider Vinegar 5 ea Med. Onions 1 c Sugar 1 tb Mustard Seed 2 ts Pickling Salt Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curry Pickles Categories: Vegetables, Preserve, Pickles Yield: 3 servings 24 ea Med Cucumbers, Sliced Thin 2 1/2 c Vinegar 1/2 c Pickling Salt 1/4 c Prepared Mustard 2 qt Water 1 tb Celery Seeds 1 ts Curry Powder Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Cauliflower Categories: Vegetables, Preserve Yield: 4 servings 2 ea Large Heads Cauliflower 3 c White Vinegar 2 c Pearl Onions * 2 tb White Mustard Seeds 1 c Pickling Salt 1 tb Celery Seeds 1 c Sugar 1 ea Small Hot Pepper * Pearl Onions are the small white or silver skinned onions that are ~------------------------------------------------------------------------- Wash the cauliflowers and break them into flowerettes. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Onions Categories: Vegetables, Preserve Yield: 6 servings 1 ea Gallon Pickling Onions 2 tb Horseradish OR 1 c Pickling Salt 2 tb Peppercorns 1 c Sugar Or To Taste (2 C Max) 1 x Hot Red Peppers 5 c White Vinegar 1 x Bay Leaves 3 tb White Mustard Seeds Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: ~---- You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Favorite Mustard Pickles Categories: Vegetables, Preserve, Pickles Yield: 6 servings 12 ea Med. Sized Cucumbers 8 c Sugar 6 ea Med. Sized Onions 8 c Cider Vinegar 6 ea Red Peppers, Seeded 1 1/2 c Unbleached Flour 2 qt Gherkins (Small Cucumbers) 1/2 c Dry Mustard 2 qt Pearl Onions, Peeled * 3 tb Tumeric 2 ea Large Heads Cauliflower ** 2 tb Celery Salt 1 1/2 c Pickling Salt * Pearl onions are the small white or silver skinned onions used in ** Break cauliflowers into bite-sized flowerets. ~------------------------------------------------------------------------- Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once. Makes 6 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Tomato Relish Categories: Relishes, Vegetables, Preserve Yield: 6 servings 6 ea Red Sweet Peppers * 3 1/2 c Sugar 2 lb Green Tomatoes * 2 c Cider Vinegar 2 lb Onions * 1 c Water 1 ea Small Head Cabbage * 1 tb Mustard Seed 3 ea Sweet Green Peppers * 1 tb Ground Turmeric 1/4 c Pickling Salt 2 ts Celery Seed * All vegetables are to be coarsely ground. ~------------------------------------------------------------------------- Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering mixture in hot jars, leaving 1/8" headspace; seal. Process 10 minutes in a boiling water bath. Makes 5 - 6 pints. NOTE: ~---- Vegetables can be chopped if you prefer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aunt May's Pickled Green Tomatoes Categories: Vegetables, Preserve Yield: 8 servings 15 lb (2 gal) Green Tomatoes * 2 c Cider Vinegar 1 c Pickling Salt 5 c Sugar 1/2 tb Powdered Alum 2 ea Stick Cinnamon 2 qt Boiling Water 1 x Handful Cloves * Green tomatoes should be fresh picked and sliced. ~------------------------------------------------------------------------- Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.) Bring to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars and seal. Makes 8 Quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crisp Pickled Watermelon Rind Categories: Fruits, Preserve Yield: 8 servings 1 x See Recipe Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water Pour the solution over the watermelon rind and let rind stand for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender. Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes 8 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Tomato Relish 2 Categories: Relishes, Vegetables, Preserve Yield: 4 servings 6 lb Green Tomatoes 2 ts White Peppercorns 3 ea Med. Onions 2 ts Whole Allspice 4 tb Pickling Salt 2 ts Whole Cloves 5 ea Thin Slices Lemon 2 ts Celery Seeds 3/4 c Sweet Red Pepper * 2 ts Mustard Seeds 1 1/2 c Brown Sugar 2 ts Dry Mustard 1 1/2 c Vinegar * Fresh red sweet pepper should be finely chopped. ~------------------------------------------------------------------------- Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 Quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Dog Relish Categories: Relishes, Vegetables, Preserve Yield: 8 servings 3 lb Sweet Red Peppers * 1 ts Mustard Seeds 3 lb Sweet Green Peppers * 1 ts Dry Mustard 3 lb Onions, Peeled 1 ts Celery Seeds 4 c Cider Vinegar 2 tb Salt 1/2 c Sugar * Peppers should be seeded. ~------------------------------------------------------------------------- Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling water, let stand for 15 minutes, and drain well. Add the remaining ingredients, bring to a boil and cook for 10 minutes, stirring occasionally. Turn into hot jars and seal. Makes 8 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: India Relish Categories: Relishes, Vegetables, Preserve Yield: 8 servings 12 ea Med. Cucumbers 1 c Water 6 ea Green Tomatoes 4 tb Sugar 2 ea Ripe Tomatoes 1 ts Ground Cinnamon 2 ea Sweet Green Peppers 1 ts Turmeric 2 ea Sweet Red Peppers 1/4 ts Ground Cloves 2 ea Onions 1/2 ts Ground Allspice 1/4 c Pickling Salt 2 tb White Mustard Seeds 4 c Vinegar Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Piccalilli Categories: Relishes, Vegetables, Preserve Yield: 8 servings 1 qt Green Tomatoes, Chopped 3 c Cider Vinegar 2 ea Med. Red Peppers * 2 c Brown Sugar 2 ea Med. Green Peppers * 1 ea 3-inch Stick Cinnamon 2 ea Lge. Onions,Peeled & Chopped 1 ts Whole Cloves 1 ea Small Head Cabbage ** OR 1 ts Whole allspice 2 c Cucumber, Chopped 1 ts Mustard Seeds 1/2 c Salt * Peppers should be seeded and chopped. ** Cabbage should be shredded. ~------------------------------------------------------------------------- Combine all the vegetables and the slat and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seall the picalilli in hot jars. Makes 8 Pints. NOTE: ~---- One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Pepper Relish Categories: Sauces, Relishes, Vegetables, Preserve Yield: 10 servings 12 ea Sweet Green Peppers * 4 c Cider Vinegar 12 ea Sweet Red Peppers * 2 c Sugar 12 ea Med. Onions, Peeled 2 tb Pickling Salt * Peppers should be seeded. ~------------------------------------------------------------------------- Cut peppers into strip and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars while hot and seal. Makes 10 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Hot Pepper Sauce Categories: Sauces, Vegetables Yield: 8 servings 24 ea Long Hot Peppers 1 c Sugar 12 ea Ripe Tomatoes 1 tb Pickling Salt 4 c Vinegar 2 tb Mixed Pickling Spices Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick. Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency. Discard the spice bag and seal, boiling-hot into hot jars. Makes about 8 Pints ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Favorite Chili Sauce Categories: Sauces, Vegetables, Mexican, Chili Yield: 6 servings 25 ea Large Ripe Tomatoes 2 c Cider Vinegar 3 ea Sweet Red Peppers * 1 1/2 c Light Brown Sugar 1 ea Small Bunch Celery Chopped 2 tb Pickling Salt 6 ea Large Onions, Chopped 1 ts Pepper 3 ea Cloves Garlic, Minced 1 ts Dry Mustard 2 tb Whole Allspice, Tied In Bag * Peppers should be seeded and chopped. ~------------------------------------------------------------------------- Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4 - 6 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Beet and Onions Categories: Vegetables, Preserve Yield: 8 servings 7 lb Med. Beets 2 ts Salt 1 x Vinegar 3 1/2 c White Vinegar 2 1/2 c Sugar 1 1/2 c Water 2 tb Whole Mixed Pickling Spices 2 lb Med. Onions Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about 1/2-inch headspace; seal. Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE: ~---- 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Relish Categories: Relishes, Sauces, Vegetables, Preserve Yield: 2 servings 18 ea Firm Ripe Tomatoes 2 1/4 c Granulated Sugar 1 ea Stalk Celery 1/2 ts Ground Cloves 4 ea Med. Onions 2 ts Cinnamon 2 ea Sweet Green Peppers 1/2 ts Black Pepper 2 ea Sweet Red Peppers 2 tb Mustard Seed, Tied In Bag 1/3 c Salt 1 1/2 c Apple Cider Vinegar Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and seal. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ketchup Categories: Sauces, Vegetables Yield: 6 servings 4 ea Gallons Ripe Tomatoes 2 c Apple Cider Vinegar 2 ea Onions 1/4 ts Ground Cloves 5 ea Stalks Celery 1/2 ts Allspice 2 ea Green Sweet Peppers 1/2 ts Cinnamon 3 c Granulated Sugar 3 tb Salt Cut top stem ends off of the tomatoes and peppers. Rinse all the vegetables. Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer. Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Dill Pickles Categories: Vegetables, Preserve, Pickles Yield: 12 servings 4 ea Dzn. Pickling Cucumbers * 8 c Water 1 ea Bunch Dill 1 c Pickling Salt 1 qt Cider Vinegar 1 x Cloves Gralic, Peeled * Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long. ~------------------------------------------------------------------------- Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Chutney Categories: Relishes, Fruits, Sauces, Preserve Yield: 10 servings 1 qt Cider Vinegar 6 ea Red Or Green Chili Peppers** 3 c Sugar 2 tb Pickling Salt 1/2 lb Seedless Raisins 1 x Sugar To Taste 6 lb Very Tart Apples (Sour)* 1 x Cayenne To Taste 1/4 lb Garlic Peeled and Chopped 6 lb Hard Green Pears *** 1/2 lb Gingerroot, Peeled & Chopped * Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips. ~------------------------------------------------------------------------- In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mini Monte Cristo Sandwiches Categories: Appetizers Yield: 4 servings 2 tb Butter Or Margarine,Softened 3 ea Large Eggs 2 tb Prepared Mustard 1/2 c Milk 8 ea Slices White Bread 1 ea Env. Golden Onion Soup Mix 4 oz (4 slices) Swiss or Fontina* 1/4 c Butter Or Margarine 4 oz (4 slices) Cooked Ham * Use either type of cheese, but not both. ~-------------------------------------------------------------------------- Blend 2 T butter with mustard; even spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles. Beat eggs, milk, and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well. In large skillet, melt 1/4 C butter and cook sandwiches over medium heat, turning once, until golden. Makes about 16 mini sandwiches ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun-Style Chicken Nuggets Categories: Appetizers, Poultry, Cajun Yield: 12 servings 1 ea Env. Onion Soup Mix * 1 ts Thyme Leaves 1/2 c Plain Dry Bread Crumbs 1/4 ts Red Pepper 1 1/2 ts Chili Powder 2 lb Boneless Chicken Breasts ** 1 ts Ground Cumin 1 x Oil * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. ~-------------------------------------------------------------------------- In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. ~-------------------------------------------------------------------------- MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese-Style Spareribs Categories: Appetizers, Chinese Yield: 12 servings 1/2 c Butter or Margarine 1/4 c Imported Soy Sauce *** 1 ea Med. Clove Garlic * 1/4 c White Vinegar 1 ea Env. Soup Mix ** 1/4 c Chili Sauce 16 oz (1 Can) Tomato Puree 5 lb Spareribs **** 1/2 c Brown Sugar * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beer Batter Fried Veggies 'n' Things Categories: Appetizers Yield: 4 servings 1 x Oil 2 ea Large Eggs 1 ea Env. Golden Onion Soup Mix 1/2 c Beer, Any regular Beer 1 c Unbleached All-purpose Flour 1 tb Prepared Mustard 1 ts Baking Powder 1 x Vegies 'n' Things * * Sugguested Veggies 'n' Things: ~-------------------------------------------------------------------------- In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Di Pina Categories: Appetizers, Pasta Yield: 4 servings 3 tb Olive Oil 3 1/2 c Water 4 ea Med. Cloves Garlic * 6 oz Uncooked Fine Egg Noodles 2 tb Fresh Bread Crumbs 2 tb Finely Chopped Parsley 1/8 ts Pepper 1 x Grated Parmesan Cheese 1 ea Env. Golden Onion Soup Mix * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Mushrooms with Crabmeat Categories: Appetizers, Fish/sea Yield: 4 servings 12 ea Large Mushrooms 1 tb Snipped Fresh Dill ** 1 ea Env. Vegetable Soup Mix 3 x Dashes Hot Pepper Sauce 6 oz Frozen Crab Meat * 1/8 ts Pepper 1/2 c Sour Cream or Plain Yogurt 2 tb Butter Or Margarine, Melted 3 tb Plain Dry Bread Crumbs ** Substitution: 1 t Dried Dill Weed. ~-------------------------------------------------------------------------- Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fisherman's Bouillabaisse Categories: Soups/stews, Fish/sea Yield: 4 servings 1/4 c Olive Oil 1 ts Thyme Leaves 2 ea Med. Cloves Garlic Fine Chop 14 1/2 oz (1 can) Tomatoes ** 1 c Water 1 1/2 lb Lobster Tails *** 1/2 c Dry White Wine 1 lb Fish **** 1 ea Env. Soup Mix * 6 ea Clams, Well Scrubbed 1 tb Finely Chopped Parsley 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homestyle Zucchini & Tomatoes Categories: Vegetables Yield: 4 servings 2 tb Oil 14 1/2 oz (1 Can) Tomatoes * 1 ea Med Clove Garlic Fine Chop 1 ea Env. Soup Mix ** 4 1/2 c Thinly Sliced Zucchini 1 1/4 ts Basil Leaves * Tomatoes should be whole peeled tomatoes, drained and chopped. ** Choose one of the Following Soup mixes to be used: Golden Onion or ~-------------------------------------------------------------------------- In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Breasts Florentine Categories: Poultry Yield: 6 servings 2 lb Bonless Chicken Breasts 1/2 c Dry White Wine 1/2 c Unbleached All-Purpose Flour 1 ea Env. Golden Onion Soup Mix 2 ea Large Eggs, Well Beaten 1 1/2 c Water 2/3 c Seasoned Dry Bread Crumbs 2 tb Finely Chopped Parsley 1/4 c Oil 1/8 ts Pepper 1 ea Med. Clove Garlic Fine Chop 1 x Side Dishes * * Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach. ~-------------------------------------------------------------------------- Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes. Serve as above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tex-Mex Bake Categories: Ground beef, Mexican, Beef Yield: 6 servings 2 c Crushed Corn Chips 4 oz (1 Cn) Chopped Green Chilis* 1 ea Large Egg Beaten 3 oz (1 C) Monterey Jack Cheese** 2 tb Water 8 oz (1 cn) Tomato Sauce 1 ea Env. Onion Soup Mix 1 ea Med. Green Pepper, Chopped 1 lb Lean Ground Beef * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Curry Categories: Poultry Yield: 4 servings 2 tb Butter Or Margarine 1 c Water 1 lb Bonless Chicken Breasts * 1/2 c Plain Yougurt 1 ea Lge Tomato Coarsely Chopped 2 c Hot Cooked Rice 1 ea Env. Onion Soup Mix 2 c Hot Cooke Peas 2 ts Curry Powder * Chicken breasts should be cut into thin strips. ~-------------------------------------------------------------------------- In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS: In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Steaks with Peppers Categories: Pork/ham Yield: 4 servings 2 tb Olive Or Vegetable Oil 1 ea Env. Soup Mix *** 1 1/2 lb Pork Blade Steaks * 1 c Water 1 ea (3 Total) Peppers ** 1/2 ts Thyme Leaves 1 ea Clove Garlic Finely Chopped 1/8 ts Pepper 1 ea Med Tomato Coarsely Chopped * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven-Baked Buttermilk Chicken Categories: Poultry Yield: 4 servings 1 ea Env. Golden Onion Soup Mix 1/2 c Buttermilk * 1 c Unbleached All-purpose Flour 3 lb Chicken Cut into Serving Pcs 2 ea Large Eggs 1/4 c Margarine or Butter, Melted * Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2 cup; let stand 5 minutes. ~-------------------------------------------------------------------------- Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet 'n' Spicy Onion Glaze Categories: Sauces Yield: 2 servings 1 ea Env. Onion Soup Mix 8 oz (1 C) Salad Dressing * 20 oz (1 Jar) Apricot Preserves * Choose one of the following Salad Dressings: Russian or Sweet 'n' ~-------------------------------------------------------------------------- In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking. Makes about 2 1/2 C glaze ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Summertime's Bounty Pie Categories: Ground beef, Beef Yield: 6 servings 1 ea Env. Soup Mix * 1/4 ts Thyme or Basil Leaves 1 1/2 lb Lean Ground Beef 1 tb Unbleached All-Purpose Flour 2 c Fresh Bread Crumbs 6 oz Shredded Cheddar Cheese 8 oz Sour Cream or Plain Yogurt 3 1/2 c Hot Cooked Assorted Veggies 1 ea Large Egg * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken 'n' Vegetable Stir Fry Categories: Poultry Yield: 4 servings 3 tb Oil 1 ts Cornstarch 1 lb Bonless Chicken Breasts * 1/2 ts Ground Ginger 1/2 c Broccoli Forets 1 1/2 c Water 2 oz Snow Peas (About 1/2 C) 2 ts Imported Soy Sauce 1 ea Med Carrot Thinly Sliced 1 ts White or Rice Vinegar 1/2 ea Med Red or Green Pepper ** 1 x Hot Cooked Rice 1 ea Env Golden Onion Soup Mix * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ~-------------------------------------------------------------------------- In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: All-In-One Tuna Casserole Categories: Fish/sea, Casseroles Yield: 4 servings 1 ea Env. Golden Onion Soup Mix 8 oz Medium Egg Noodles ** 1 1/2 c Milk 6 1/2 oz Tuna, Drained & Flaked 10 oz Frozen Peas & Carrots * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven-Baked Bourguignonne Categories: Beef Yield: 8 servings 2 lb Bonless Beef Chuck * 1 ea Env. Soup Mix *** 1/4 c Unbleached All-purpose Flour 1/2 c Red Wine 1 1/3 c Sliced Carrots 8 oz Mushrooms **** 14 1/2 oz (1 cn) Tomatoes ** 8 oz Medium Or Broad Egg Noodles 1 ea Med. Bay Leaf * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Pancakes #1 Categories: Breads, Breakfast, Pancakes Yield: 4 servings 1/2 c Active Starter 1 tb Cooking Oil 1/2 c Pancake Mix 1/2 c Milk 1 ea Large Egg 1/2 ts Soda Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Pancakes #2 Categories: Breads, Breakfast, Pancakes Yield: 4 servings 1 c Active Starter 1 ts Salt 1 ea Large Egg 1 ts Baking Soda 2 tb Cooking Oil 2 tb Sugar 1/4 c Instant Or Evaporate Milk Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Pancakes #3 Categories: Breads, Breakfast, Pancakes Yield: 6 servings 2 c Active Starter 1 tb Sugar 2 c Unbleached Flour 1 ts Salt 1 ts Baking Soda 1 x Bacon Fat (2 - 3 T) 2 ea Large Eggs, Well Beaten Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Pancakes #4 Categories: Breads, Breakfast, Pancakes Yield: 4 servings 1 c Buttermilk Pancake Mix 1 ea Large Egg 1/2 c Active Starter 1 tb Cooking Oil 1/2 c Milk 1/2 ts Baking Powder Mix well and let stand a few moments. Drop by large spoonsful on hot griddle. NOTE: Berries of all kinds can be added to these recipes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Pancakes #5 Categories: Breads, Breakfast, Pancakes Yield: 6 servings 3 ea Large Eggs, Well Beaten 1 ts Baking Soda 1 c Sweet Milk 2 ts Baking Powder 2 c Active Starter 1 1/2 ts Salt 1 3/4 c Unbleached Flour 1/4 c Sugar Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Applesauce Cake Categories: Cakes, Sauces Yield: 4 servings 1 c Active Starter 1/2 ts Allspice 1/4 c Dry Skim Milk 1/2 ts Cloves 1 c Unbleached Flour 2 ts Baking Soda 1 c Applesauce (Homemade IfPos.) 1/2 c White Sugar 1/2 ts Salt 1/2 c Brown Sugar 1 ts Cinnamon 1/2 c Butter or Margarine 1/2 ts Nutmeg 1 ea Large Egg, Well Beaten Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aunt Cora's Biscuits Categories: Breads Yield: 4 servings 1 1/2 c Sifted Unbleached Flour 2 tb Sugar 3 ts Baking Powder 1/4 c Shortening, Melted 1 ts Salt 1 1/2 c Sourdough Starter 1 1/2 ts Baking Soda * * More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mary Rogers's Sourdough Biscuits Categories: Breads Yield: 4 servings 1/2 c Active Starter 3/4 ts Salt 1 c Milk 2 ts Baking Powder 2 1/2 c Flour 1/2 ts Baking Soda 1/3 c Lard or Shortening 1/4 ts Cream Of Tartar 1 tb Sugar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mendenhall Sourdough Gingerbread Categories: Desserts Yield: 4 servings 1 c Active Sourdough Starter 1 ea Large Egg 1/2 c Hot Water 1 1/2 c Unbleached Flour 1/2 c Molasses 1 ts Ginger 1/2 ts Salt 1 ts Cinnamon 1 ts Baking Soda 1/2 c Shortening 1/2 c Firmly Packed Brown Sugar Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meatless Loaf Categories: Rice/grains, Vegetarian Yield: 6 servings 1 c Cooked brown rice 2 c Crushed peanuts 1 ea Egg 2 c Cottage cheese 2 tb Chopped onions 2 tb Olive oil 1 ts Salt 1/2 ts Pepper Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes. From: Theresa Bryant ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Soup Categories: Vegetarian, Soups/stews, Chinese Yield: 4 servings 1/2 c Dried mushrooms 1 tb Soy sauce 1 c Warm water 2 tb Cornstarch 3 c Vegetable stock (see *) 1/4 c Water 1 tb Dry sherry 1/2 ts White pepper 1/2to 3/4 t. 1/2 c Sliced bamboo shoots ** 1 ts Seasame oil 4 oz Tofu, diced 1 ea Egg, lightly beaten 1/2 c Frozen peas, thawed 2 ea Green onions *** 2 tb White wine vinegar 1 x Salt (to taste) * See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. *** (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories. From: Sunset Menus & Recipes for Vegetarian Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Vegetable Stock Categories: Vegetarian, Soups/stews, Vegetables Yield: 1 servings 3 ea Carrots, large 3 qt Water 1 ea Turnip, large 2 ts Salt 2 ea Stalks celery 6 ea Large sprig parsley 2 ea Onions. large 1/2 ea Bay leaf 2 tb Butter 1 ts Thyme leaves Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Frittata Categories: Vegetarian, Vegetables Yield: 6 servings 2 tb Salad oil 6 x Eggs 1 x Small onion, finely chopped 1/8 ts Pepper 1 x Clove garlic, minced/pressed 1/4 ts Dry basil 2 x Large Swiss Chard * 1/4 ts Oregano leaves 1 x Med-sized zucchini chopped 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Finnish Summer Soup Categories: Vegetarian, Soups/stews, Vegetables Yield: 5 servings 2 c Water 12 x Young fresh baby carrots *** 6 x Small thin skinned potatoes* 1/2 lb Young fresh green beens **** 1 ts Salt 2 c Fresh sshelled tiny peas 1/8 ts White pepper 2 c Half and half (light cream) 2 tb Butter or margarine 3 tb All purpose flour 6 x Small boiling onions ** * Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams cholesterol, 292 calories May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Make-Ahead Gazpacho Categories: Vegetarian, Soups/stews Yield: 6 servings 2 c Vegetable Stock 1/8 ts Pepper 2 c Tomato juice 1 x Cucumber * 2 tb Lemon juice 1 x Green pepper ** 2 tb Green taco sauce 4 x Large tomatoes *** 1 ts Sugar 3 x Green onions **** 1/2 ts Garlic salt * Cucumber, peeled, seeded, and coarsley chopped ** Green pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chiles Rellenos Casserole Categories: Vegetarian, Mexican, Vegetables, Casseroles Yield: 10 servings 2 cn Whole green chili peppers* 4 c Milk 3 c Sharp Cheddar cheese** 3/4 c All-purpose flour 4 Green onions, sliced 1/4 ts Salt 3 c Shredded mozzarella cheese 2 cn Green chili salsa 6 Eggs * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Tortilla Chips Categories: Appetizers, Mexican, Vegetarian Yield: 4 servings 8 ea Corn tortillas 1 x Salad oil Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cantaloupe Melba Categories: Desserts, Fruits, Vegetarian Yield: 8 servings 2 c Fresh raspberries* 2 ea Cantaloupes 1/3 c Sugar 3 c Raspberry sherbet 2 tb Orange-flavored liqueur** * Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional) In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish. Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Soybeans Categories: Vegetarian, Vegetables, Beans Yield: 6 servings 1 x Sweet-sour sauce (see below) 1 ea Green pepper * 2 tb Salad oil 3/4 c Fresh pineapple chuncks ** 1 ea Large onion cut 1" squares 2 ea Tomatoes, cut in wedges 2 ea Large carrots cut 1/4" slice 2 1/2 c Cooked soybeans *** 1 ea Clove garlic, minced/pressed * Seeded and cut into 1" squares ** or canned pineapple chuncks drained *** 3 to 3-1/2 hours cooking time after sooking Prepare sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock. garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Per serving: 10 grams protein, 72 grams carbohydrate, no cholesterol, 391 calories ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Fiesta Salad Categories: Vegetarian, Salads, Vegetables Yield: 4 servings 1/2 lb Small zucchini* 1/3 c Diced green chilies 1/2 lb Small crookneck squash* 1/3 c Pimento-stuffed olives** 2 tb Lemon juice 1 pk (3 oz.) cream cheese*** 1/4 c Salad oil 1 ea Small avocado 1/2 ts Salt 1 x Lettuce leaves 1 x Dash of pepper, ground cumin 1 x Fresh coriander (cilantro) 1 ea Green onion, thinly sliced * Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander. Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol, 335 calories. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salad-In-A-Boat Categories: Vegetarian, Salads, Vegetables Yield: 6 servings 2/3 c Water 3 ea Eggs 5 tb Butter or margarine 3/4 c Shredded Swiss cheese 1/4 ts Salt 1 1/2 c Small spinach leaves 2/3 c All-purpose flour 8 ea Cherry tomatoes ----------------------------EGG-VEGETABLE SALAD---------------------------- 1/2 c Mayonnaise 1 c Frozen peas (thawed) 1 ts Dijon mustard 1 c Celery, thinly sliced 1/4 ts Ground cumin 2 ea Green onions & tops, sliced 1 c Raw cauliflower, sliced 6 ea Hard-cooked eggs 1/4 lb Raw mushrooms, thinly sliced In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanakopita Categories: Vegetarian, Vegetables, Pies Yield: 10 servings 1 x Salt (sea salt preferred) 1/2 lb Feta cheese 1 ea Onion chopped 1/2 c Grated parmesan 1/2 lb Fresh mushrooms sliced 1/4 c Chopped fresh parsley 1 x Olive oil and butter 1 ts Organo 1 ea Minced clove of garlic 1/4 ts Dried rosemary (optional) 1 x Fresh ground pepper (taste) 1/4 lb Butter (1 stick) 6 ea Eggs 1 lb Phyllo dough ** may use 2 12oz pkgs. frozen spinach If using fresh spinach, wash the spinch and remove the rough stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do. Tear the sponach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let it thaw and squeeze out the excess moisture.) Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat. Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Vegetable Medley Categories: Vegetarian, Vegetables, Beans Yield: 4 servings 3 tb Vegetable oil 1 c Quick cooking barley 1 x Large onion, diced 2/3 c Chopped parsley 2 x Stalks celery, sliced 1 1/2 ts Salt 1 x Med. green pepper, * 1 ts Dried basil leaves 2 x Med. tomatoes, diced 1/4 ts Ground black pepper 2 c Red kidney beans, drained ** 3 c Boiling water 1 pk Frozen baby lima beans,10 oz 2 tb 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Stuffed Peppers Categories: Vegetarian, Mexican Yield: 4 servings 1/2 c Long-grain brown rice 1/4 c Minced parsley 1 x Salt 2 ea Eggs, slightly beaten 4 x Large sweet peppers, * 1/4 ts Dried oregano leaves,crumble 3 tb Butter or margarine 1/4 c 4 oz. chopped green chiles 1 x Medium onion, chopped 1 x Black pepper 1/2 c Finely diced celery 1/2 c Shred. sharp Cheddar cheese 1/2 c Sunflower seeds * 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage Balls Categories: Appetizers, Sausages Yield: 10 servings 1 lb Bulk Sausage (Hot Or Mild) 3 c Bisquick 2 c Sharp Chedder Cheese Grated Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350 degrees F. for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350 degrees F. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Diablo Wafers (Hot) Categories: Appetizers Yield: 10 servings 1 c Unbleached Flour 1/2 c Softened Butter Or Margarine 1/2 lb Sharp Cheddar Cheese, Grated 1 ts Cayenne Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Chocolate Mix Categories: Beverages, Chocolate Yield: 10 servings 2 lb (1 pk) Nestles Quick 14 qt (1 box) Powdered Milk 16 oz (1 Jar) Coffeemate 2 lb Powdered Sugar Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Punch Categories: Beverages Yield: 10 servings 2 ea Bottles White Grape Juice 56 oz (2 Bottles) 7-Up 1 ea Bottle Club Soda Mix ingredients. Serve well chilled. Tastes like champagne!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basting Sauce for Roast (For Company) Categories: Sauces, Meats, Beef Yield: 12 servings 12 lb Chuck Or Arm Roast 2 ts Salt 2 ts Dry Mustard 1 ts Pepper 1/2 ts Garlic salt 2 tb Mayonnaise 2 ts Onion Salt 2 tb Vinegar 2 ts Celery Salt 2 tb Kitchen Bouquet Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brandy Sauce Categories: Sauces Yield: 4 servings 1 c Water 1 ts Nutmeg 2 tb Corn Starch 1/4 c Brandy 2 tb Butter 1 ts Real Vanilla 1/2 c Sugar Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Killer Salza (Hot,hot,hot) Categories: Sauces, Mexican Yield: 4 servings 2 pk Dried Chile Pequins * 2 ea Cloves Garlic (3 If Wanted) 1 ts Cumin (Crushed) 1 ts Oregano 1/2 ts Salt (Optional) 1 c Tomato Juice(Can Use Upto 2) * Or other hot peppers. NOTE: Add juice of one lemon if you are canning. ~-------------------------------------------------------------------------- Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: Peppers, so watch out. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Layered Mexican Dip Categories: Sauces, Dips, Mexican Yield: 10 servings 16 oz (1 cn) Refried Beans 1 c Sour Cream 1 c Yogurt 1 x Grated Cheddar Cheese 1/2 pk Taco Seasoning 1 x Finely Chopped Tomatoes 3 ea Avacodos (Can Use 4) * * Mash avocados with lemon juice to prevent darkening. ~-------------------------------------------------------------------------- Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes. Serve with dipping chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Dip Categories: Sauces, Dips, Oriental Yield: 10 servings 1 c Mayonnaise 1 c Sour Cream 1 cn Water Chestnuts, Chopped 1 pk Dry Vegetable Soup Mix 3 ea Green Onions, Finely Chopped 1 pk Frozen Chopped Spinach Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients. Chill several hours. Serve with raw vegetables or serve in round bread bowl that has been made out of a loaf of round bread. BREAD BOWL: loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread pieces into cubes and serve with dip. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandmother Merrill's Chili Sauce Categories: Sauces, Mexican, Chili Yield: 4 servings 1 ea Large Onion 15 oz (1 Cn) Tomatoes 1/2 c Sugar 1/2 c Vinegar 1/2 ts Salt 1 ts Allspice 1 ts Cinnamon 2 ea Pickled Peppers(Hot Or Mild) Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of sauce. Good on dried peas or beans, boiled cabbage, etc. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ld's Homade Mayonnaise Categories: Sauces Yield: 4 servings 2 ea Large Eggs 1 tb Seasoning Salt 1 ts Dry Mustard 1 1/2 c Vegetable Oil 4 tb Apple Cider Vinegar Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very slowly (steady flow) while blender continues to run. Might need to stir toward end of adding oil. Makes 1 Pint ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jalepeno-Cheese Dip - Texas Style Categories: Sauces, Dips Yield: 10 servings 1 pt Mayonnaise 5 ea GreenPickledJalapeno Peppers 1 lb Processed Cheese (Velveeta) 1 x Chips or Dippers 1 ea Med or Large Onion For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. ~-------------------------------------------------------------------------- Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lone Star Steak Sauce Categories: Sauces Yield: 4 servings 1/2 c Butter 1/2 c Lemon Juice 2 tb Worcestershire Sauce 1 ea Sm. Clove Garlic, Minced 3/4 ts Black Pepper 1/2 ts Dry Mustard 2 ea Drops Tabasco 1 x Salt To Taste Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: All Purpose Barbecue Sauce Categories: Sauces Yield: 4 servings 1/4 c Salad Oil 1 ts Garlic Powder 2 tb Soy Sauce 1 x Freshly Ground Pepper 1/4 c Bourbon, Sherry, Or Wine Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Cornbread Categories: Meats, Breads, Mexican Yield: 4 servings 1 lb Ground Meat 3 ea Large Eggs 1 x Salt & Pepper To Taste 1/2 ts Soda 1 c Chopped Onion 3 tb Bacon Drippings 1/2 lb Grated American Cheese 1 c Sweet Milk 3 ea Jalapeno Peppers Finely Chop 1 ts Salt 1 c Cornmeal Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecue Ribs Categories: Meats, Sauces Yield: 4 servings 4 lb Spareribs Cut To Serve 1/2 c Chili Sauce 1 c Brown Sugar, Firmly Packed 1/4 c Dark Rum 1/4 c Catsup 1/4 c Worcestershire Sauce 1/4 c Soy Sauce 2 ea Cloves Garlic, Crushed 1 ts Dry Mustard 1 x Dash Pepper Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Round-Up Beef (For a Crowd) Categories: Sauces, Beef Yield: 20 servings 10 lb Round, Cut Into Strips 1 1/4 c Brown Sugar, Firmly Packed 1 c Unbleached Flour 1 1/4 c Red Wine Vinegar 1 x Oil To Brown Meat 5 tb Worcestershire Sauce 5 c Water 5 ea Med Onions, Chopped 3 c Catsup 1 x Salt And Pepper To Taste Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally. Serves 20 - 25 and freezes well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vinegar Pie Categories: Pies, Desserts Yield: 6 servings 1 c Sugar 5 tb Vinegar 2 tb Unbleached Flour 2 1/2 tb Butter 1 c Cold Water 4 ea Large Eggs, Beaten Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ranch Round Steak Categories: Beef Yield: 8 servings 3 lb Beef Round Steak * 1/8 ts Pepper 1/4 c Flour 1/4 c Shortening 2 ts Dry Mustard 1/2 c Water 1 1/2 ts Salt 1 tb 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wacky Cake Categories: Cakes Yield: 4 servings 1 1/2 c Unbleached All-Purpose Flour 1 ts Vanilla 1 c Sugar 1 ts Vinegar 3 tb Cocoa 5 tb Vegetable Oil 1 ts Baking Soda 1 c Cold Water 1/2 ts Salt Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poor Man's Cake Categories: Cakes Yield: 4 servings 1 c Sugar 1/4 ts Cloves 2 c Raisins 1 x Pinch Of Salt 1 c Lard * 1 ts Cinnamon (Or To Taste) 1/4 ts Allspice * The original recipe calls for Lard. I don't know if shortening will ~-------------------------------------------------------------------------- Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Cocktail Cake Categories: Cakes Yield: 8 servings 2 c Unbleached Flour 2 ts Baking Soda 1 1/2 c Sugar 2 ea Large Eggs 2 c Fruit Cocktail 1 x Pinch Salt Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Cocktail Cake Icing Categories: Cakes Yield: 8 servings 1 1/2 c Sugar 1/2 c Coconut 6 oz (1 1/2 sticks) Margraine 1 c Undiluted Evaporated Milk 1/2 c Pecans Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Turkey Shish Kabob Categories: Poultry, Low-cal Yield: 4 servings 1 1/4 lb Turkey Breast Tenderloins 8 ea Cherry Tomatoes 1/3 c Chili Sauce 1 x Zucchini medium (1/2" slices 2 tb Lemon Juice 1/2 x Green Pepper (2" squares) 1 tb Sugar 2 ea Onions (cut into 1/4's) 2 ea Bay Leaves 2 tb Cooking Oil 8 ea Mushrooms Cut turkey tenderlions into 1 1/2-inch cubes. Mix next 4 ingredients; pour over turkey cubes. Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6" from heat or coals for 10 minutes. Turn and brush occasionally with marinade. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Patties Categories: Vegetables, Low-cal Yield: 4 servings 2 tb Butter or margarine 2 x Eggs, lightly beaten 3 tb Vegetable oil 1/2 ts Salt 3 1/2 c Zucchini, coarsely grated 1/8 ts Pepper, black 1/4 c Flour, all-purpose IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROM YOUR GARDEN, TRY THESE. Preparation: 8 min. Cooking: 16 min. Calories per serving: 225 . 1. Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. 2.Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter. 3. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed. QUICK, THRIFTY COOKING, READER'S DIGEST ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Zucchini Categories: Vegetables, Low-cal Yield: 4 servings 2 x Zucchini, 6-7"long 1/8 ts Pepper, black 1 c Corn, whole-kernel, frozen 2 tb Green onions, chopped 1/2 c Cottage Cheese, small curd 1/4 c Parmesan Cheese, grated 1/8 ts Salt SERVE AS A VEGETABLE MAIN COURSE. WHILE THE SQUASH IS BAKING YOU'LL HAVE MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD. Preparation: 15 min Cooking: 15 min Calories per serving: 125 1. Preheat the oven to 400F. Cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. 2. Mix together the corn, cottage cheese, salt, pepper, and green onions. Spoon the mixture into the squash halves, mounding it slightly. Top with Parmesan chhese. 3. Place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. YOU CAN ALSO USE YELLOW SQUASH QUICK, THRIFTY COOKING, READER'S DIGEST ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Zucchini with Tomatoes Categories: Vegetables, Low-cal Yield: 4 servings 3 ea Zucchini, medium sized 1/2 ts Salt 2 ea Tomatoes, medium sized 1/8 ts Pepper, black 1 x Sweet geen pepper, medium 1/4 c Olive oil 1 x Yellow onion, medium sized THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. Preparation:10 min Cooking: 25 min Calories per serving: 170 1. Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. 2. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. 3. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fried Zucchini Categories: Vegetables Yield: 4 servings 3 x Zucchini, medium 1 1/2 ts Salt 1 tb Salad oil 1/2 ts Sugar 1/4 c Water Preparation: 10 min Cooking 8 min 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Summer Vegetable Bowl Categories: Vegetables Yield: 8 servings 4 ea Bacon slices 1 tb Salt 12 x Onions, small white 2 ts Sugar 1 x Green pepper, small diced 1/4 ts Pepper, white 2 c Hot water 6 ea Zucchini, small, 1" chunks 1 lb Green beans 2 x Celery stalks, 1" slices 6 ea Ears of corn, broken-1/3s 1 x Tomato, large, cut in wedges Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top. GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gazpacho 1 Categories: Soups/stews, Vegetables, Appetizers Yield: 4 servings 1 x Zucchini 3 x Garlic, cloves 1 x Green pepper, small 1/2 ts Cumin 1 x Onion, small 1/4 ts Chili powder 1 x Cucumber 4 tb Olive oil 1 x Tomato, large 12 oz V8 or tomato juice Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini and Tomato Salad Categories: Salads, Vegetables, Low-cal Yield: 4 servings 4 x Zucchini 1/4 c Italian dressing 3 x Tomatoes Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover vegetables. For a zestier taste, add Italian seasonings and garlic powder. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Fritatta Categories: Cheese/eggs, Vegetables Yield: 4 servings 1 x Zucchini 2 tb Water 2 tb Bread crumbs 3 tb Parmesan or Romano cheese 2 tb Milk 1 tb Butter or oil 1/2 ts Lemon peel, fresh, grated 1/4 ts Nutmeg 6 ea Eggs 1 x Salt and Pepper to taste Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix bread crumbs, milk and lemon peel together, blend with zucchini. Whip eggs, add water and spices and whip again. Pour into hot omlet pan greased with butter/oil. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a hot broiler until slightly browned. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Fritters Categories: Vegetables, Appetizers Yield: 8 servings 5 tb Bisquick 2 ea Eggs, beaten 1/2 c Parmesan cheese 2 tb Butter 1/4 ts Salt 2 c Zucchini, grated 1/8 ts Pepper Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini. Make 8 to 10 fritters. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Pineapple Zucchini Cake Categories: Cakes Yield: 12 servings 4 ea Eggs 2 ts Baking soda 1 c Oil, salad 1 ts Salt 2 c Sugar 1 ts Baking powder 2 ts Vanilla 1 1/2 ts Cinnamon 2 c Zucchini, grated 3/4 ts Ground nutmeg 8 oz Pineapple, crushed, drained 1 c Walnuts 3 c Flour 1 c Currents or raisins ---------------------------CREAM CHEESE FROSTING--------------------------- 3 oz Cream cheese 1/4 ts Lemon flavoring 1/2 ts Almond flavoring 8 oz Powdered sugar 4 tb Margarine Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ~-------------------------------------------------------------------------- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Pasta Salad Categories: Low-cal, Salads, Fish/sea, Pasta, Vegetables Yield: 4 servings 2 c Pasta, tri-colored spiral 1/2 c Zucchini, sliced 1 c Shrimp, cooked 1/3 c White wine worcestershire 1/3 c Green pepper, diced 1/3 c Mayonnaise 1/4 c Carrots, sliced salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely, ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Soup Categories: Soups/stews, Ethnic Yield: 8 servings 8 c Chicken broth (see recipe) 1 ea Potato, peeled, chopped 1/3 c Olive oil 2 ea Zucchini, finely chopped 1/4 c Chopped parsley 1 ea Large tomato, chopped 4 ea Garlic cloves 1/4 lb Mushrooms, finely chopped 1/4 lb Pancetta or unsmoked bacon 1/4 lb String beans finely chopped 3 c Shredded cabbage 4 ea Pieces prosciutto rind 1 ea Medium onion, finely chopped 1 x Salt, to taste 2 ea Carrots, finely chopped 1 x Pepper, to taste 1 ea Celery stalk, finely chopped 1/2 c Grated Parmesan cheese There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. I'll be posting several recipes over the next while that call for pancetta, so if you can find some, it won't go to waste. Prepare chicken broth (see my previously posted recipe). Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes colour, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cantaloupe Fruit Salad Categories: Fruits, Low-cal, Desserts Yield: 6 servings 2 ea Med. Cantaloupes * 1 c Finely Chopped Walnuts 1 ea Large Pineapple ** 1 ea Large Apple *** 1 c Raisins 1 x Low-fat Yogurt 1 c Fresh Shredded Coconut * Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut into small chunks. *** Cored and cut into small chunks. Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl. Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and eat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Patties Oriental Categories: Low-cal, Poultry, Oriental Yield: 4 servings 1 1/4 lb Ground Turkey 2 ea Tomatoes, med., cut in 1/8's 1/3 c Dry bread crumbs 1 x Oriental Sauce 1 ea Egg 1 c Chicken broth 3/4 ts Garlic salt 1 tb Soy sauce 1 tb Cooking oil 2 ts Cornstarch 2 ea Stalks celery, cut diagonal 1 ts Sugar 1 ea Onion, cut in thin rings 1 ts Vinegar 1 x Green pepper, cut 3/4"pieces 1 x Dash, white pepper Mix first 4 ingredients. Form into 4-6 patties, each about 3/4-thick. Heat oil in large skillet over medium-high heat. Saute burgers 3 mediums each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stiring occasionaly. Reduce heat; add celery, onion and pepper. Simmer, covered, 6 minutes. Salt and pepper to taste. Add tomato; simmer 2 to 3 minutes, until meat is no longer pink. ~--------------------------------------------------------------- Turkey Store Cookbook Offer 80 page color cookbook with over 100 recipes for any occasion. $1.95 The Turkey Store Cookbook allow 6 weeks for delivery. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yogurt Dip Categories: Vegetables, Low-cal, Dips Yield: 1 servings 8 oz Plain Yogurt 1/3 ts Dill weed 1/2 c Shredded cucumber, drained Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dieter's Taco Salad Categories: Low-cal, Salads, Mexican, Ground beef, Beef Yield: 4 servings 1 lb Ground beef, lean 1/4 ts Garlic powder 1 x Onion, medium 1 tb Water 1 x Green pepper, large, chopped 4 x Tortillas, 8-inch 8 oz Tomatoe sauce, no-salt 4 c Lettuce, shredded 1 tb Vinegar 12 x Tomatoes, cherry, halved 1 ts Mustard, dry 1 x Carrot, medium, shredded 1/2 ts Pepper, red, crushed 1/4 c Parmesan cheese, grated 1/2 ts Basil, dried, crushed NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fried Beef Salad Categories: Low-cal, Salads, Beef Yield: 4 servings 1 lb Beef round steak, boneless 1 x Onion,sliced * 2 tb Oil, cooking 1 ts Italian seasoning 1 x Garlic clove, minced 1 ts Salt, seasoned 8 oz Mushrooms, fresh, sliced 1/8 ts Pepper, red, ground 1 x Cucumber, chopped 1 x Tomatoe,large ** 1 x Green pepper, strips 8 oz Spinach leaves, fresh * Seperated into rings ** cut into wedges ~-------------------------------------------------------------------------- PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol., Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok. Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to wok; add tomatoe. Cook 1 to 2 minutes or till heated through. Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. To serve, arrange spinach on four bowls or plates; spoon meat mixture atop. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Coleslaw Categories: Low-cal, Salads, Chinese Yield: 8 servings 4 c Chinese cabbage, shredded 1/4 c Green onions, sliced 8 1/4 oz Pineapple, crushed, drained* 1/4 c Mayonnaise, reduced calor. 8 oz Water chestnuts, sliced ** 1 tb Mustard, prepared 1 c Parsley, fresh, snipped 1 ts Gingerroot, grated * packed in its own juice ** drained ~-------------------------------------------------------------------------- PER SERVING: 57 cal., 1g pro., 9g carbo., 2g fat, 0mg chol., 80mg sodium Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and gingerroot. Cover and chill. Spoon dressing over the cabbage mixture; toss to coat. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli-Pasta Toss Categories: Low-cal, Pasta, Vegetables Yield: 4 servings 2 c Broccoli flowerets 3 tb Parmesan cheese, grated 4 oz Fettuccine, broken up 1 ts Sesame seed, toasted 1 tb Oil, cooking 1/8 ts Garlic powder PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruited Spinach Salad Categories: Low-cal, Salads, Fruits Yield: 10 servings 1/4 c Vinegar, white wine 1/2 ts Mustard, dry 2 tb Honey 8 c Spinach, fresh, torn 3 tb Oil, salad 1 x Papaya, medium * 1 ts Poppy seed 1 1/2 c Grapes, seedless, halved * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed ~-------------------------------------------------------------------------- PER SERVING: 85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol., 33mg sodium In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Sorbet Categories: Low-cal, Desserts, Fruits Yield: 6 servings 1 pt Strawberries, fresh * 1/4 c Honey 3/4 c Orange juice 2 x Egg whites 1/2 c Milk 1 tb Honey * or fresh rasberries ( about 2 cups) ~-------------------------------------------------------------------------- PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg Sodium Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till smooth. (If desired, strain rasberry mixture to remove seeds.) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form. Gradually add 1 T honey, beating on high speed till stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Pinwheels with Apricot Stuffing Categories: Low-cal, Pork/ham Yield: 6 servings 1 lb Pork tenderloin -----------------------------------SAUCE----------------------------------- 1 1/2 ts Cornstarch 1 c Apricot nectar 1 x Nutmeg, (dash) ------------------------------APRICOT STUFFING------------------------------ 1 ts Bouillon, chicken, instant * 1 tb Margarine 2/3 c Water, hot 1/8 ts Cinnamon, ground 1/3 c Apricots, dried, snipped 1 x Pepper, black, (dash) 2 tb Celery, chopped 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Parmesan Categories: Low-cal, Poultry Yield: 6 servings 1/3 c Parmesan cheese, grated 1 tb Flour, all-purpose 1/4 ts Italian seasoning, crushed 1/2 c Milk, skim 3 x Chicken breast, * 5 oz Spinach, frozen ** 1/4 c Green onion, sliced 1 tb Pimiento, chopped 1 tb Margarine * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Asparagus and Carrots Categories: Low-cal, Vegetables Yield: 6 servings 1/2 lb Carrots, small 1 x Lemon pepper (dash) 8 oz Asparagus spears, frozen 1/8 c Lemon juice PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple-Pear Mold Categories: Low-cal, Fruits Yield: 8 servings 2 x Gelatin, unflavored, envelop 2 x Pears, medium ** 2 1/2 c Orange juice 3 tb Green pepper, optional *** 20 oz Pineapple, crushed * * pineapple packed in its own juice ** pears, peeled, cored, and chopped *** green pepper, finely chopped ~-------------------------------------------------------------------------- In a small saucepan soften gelatin in 1/2 cup of the orange juice. Stir over low heat till gelatin is dissolved. Stir in undrained crushed pineapple and the remaining orange juice. Chill till partially set. Fold in pears and green pepper, if desired. Turn mixture into a 6-cup mold. Chill till firm. Unmold onto a plate. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Bavarian Categories: Low-cal, Desserts, Fruits Yield: 8 servings 1/4 c Sugar 2 x Egg whites 1 x Gelatin, unflavored, envelop 2 tb Sugar 1 c Peach slices, frozen * 1/2 c Cream, whipping 8 oz Yougart, peach * frozen unsweetened peach slices, thawed ~-------------------------------------------------------------------------- PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg Sodium INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup cold water. Cook and stir over medium heat till sugar and gelatin are dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Japanese Skewered Lamb (Low Cal) Categories: Low-cal, Lamb, Japanese Yield: 8 servings 2 lb Lean boneless lamb 2 tb Sherry 1/4 c Soy sauce 2 ea Garlic cloves 1 tb Honey 1/4 ts Ground ginger 2 tb Vinegar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chow-Down Chowder Categories: Low-cal, Soups/stews, Vegetables Yield: 6 servings 14 1/2 oz Chicken broth, can 13 1/2 oz Evaporated skim milk, can 1 c Broccoli, frozen, cut 8 oz Corn, whole kernal, drained 1 c Mushrooms, fresh, sliced 1 tb Pimiento, chopped 1/2 c Onion, chopped 1/4 ts Salt 1 tb Margarine 1/8 ts Pepper 2 tb Flour, all-purpose PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato-Seafood Stew Categories: Low-cal, Soups/stews, Fish/sea, Vegetables Yield: 6 servings 1/2 lb Shrimp, shelled 1 x Green pepper, medium, choppe 1 c Onion, chopped 1 x Carrot, medium, shredded 2 x Garlic cloves, minced 1 ts Thyme, dried, crushed 1 tb Oil, cooking 1/4 ts Pepper 16 oz Tomatoes, cut up, can 4 x Hot sauce, bottled, (dashes) 8 oz Tomatoe sauce, sodium reduce 20 oz Whole baby clams,drained,can 1 x Potato, peeled, chopped 2 tb Parsley, snipped 1 x Celery, stalk, chopped * fresh or frozen shrimp ~-------------------------------------------------------------------------- PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechwan Chicken Soup Categories: Low-cal, Soups/stews, Poultry, Oriental Yield: 6 servings 3 x Condensed chicken broth * 2 x Apples, medium, cored **** 3 oz Oriental noodles ** 6 oz Pea pods, frozen, cut up 1/2 ts Pepper, red, ground 4 x Green onions, ***** 3 c Chicken, cooked, cubed, *** * 10 3/4 -ounce broth ** chicken flavored, broken up *** frozen chicken cubes **** cored and coarsely chopped ***** onions, bias-sliced into 1 1/2-inch length ~-------------------------------------------------------------------------- PER SERVING: 259 Cal., 28g Pro., 20g Carbo., 7g fat, 54mg Chol., In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in remaining ingredients. Return to boiling. Serve at once. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops Dijon Categories: Low-cal, Pork/ham Yield: 4 servings 4 x Pork loin chops, 1/2 thick 2 tb Italian salad dressing * 1 x Onion, medium 1/4 ts Pepper 3 tb Dijon-style mustard * 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steak-Vegetable Pockets Categories: Low-cal, Vegetables, Beef Yield: 4 servings 3/4 lb Beef top round steak, * 8 x Pea pods, halved crosswise 1 1/2 c Broccoli, fresh, ** 6 x Mushrooms ** 1 x Carrot, small ** 1 x Tomato, small, chopped 1 x Onion, small ** 3 tb Soy sauce 1/2 x Green pepper 1 1/2 ts Cornstarch 1 tb Oil, cooking 4 x Pita bread rounds, halved * boneless steak ** thinly sliced vegetables ~-------------------------------------------------------------------------- PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 46mg Chol., Thinly slice beef into bite-size strips. Spray a wok or large skillet with nonstick spray coating. Heat wok or skillet over high heat. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables. Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes. Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok or skillet. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into halved pita bread rounds. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable-Style Rarebit Categories: Low-cal, Vegetables Yield: 2 servings 1/4 c Cabbage, finely chopped 2 tb Radishes, finely chopped 1/4 c Carrot, finely chopped 2 x Bread, whole wheat, toasted 2 tb Green pepper, finely chopped 1 c Cheese, cheddar, shredded 2 tb Celery, finely chopped 1/4 c Alfalfa sprouts 2 tb Onion, finely chopped 1 x Red pepper (dash) PER SERVING: 308 cal., 18g Pro., 17g Carbo., 20g fat, 60mg Chol., Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable mixture. Place slices on baking sheet. In a small saucepan combine cheese, pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon over sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is bubbly. Transfer to serving plates. Top with sprouts. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skillet Chicken and Rice Categories: Low-cal, Poultry, Rice/grains Yield: 6 servings 2 lb Chicken pieces, skinned 1/2 c Onion, chopped 3 c Mushrooms, fresh, sliced 1 ts Poultry seasoning 4 x Carrots, peeled, sliced 1/2" 1 ts Bouillon, chicken, granules 3/4 c Rice, long grain 1/4 ts 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Smoothie Categories: Low-cal, Beverages, Fruits Yield: 4 servings 8 oz Fruit cocktail, can, chilled 1/2 ts Vanilla 1 c Milk 1/2 c Ice cubes 1/4 c Nonfat dry milk powder 2 x Cinnamon, ground (dashes) PER SERVING: 87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium In a blender container combine undrained fruit cocktail and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon (for garnish), if desired. Serve immediately. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Crab Cakes Categories: Low-cal, Fish/sea Yield: 4 servings 12 x Crackers, soda 2 ts OLD BAY SEASONING * 2 x Eggs 1/4 ts Pepper, red, crushed 2 tb Mayonnaise 1 lb Crabmeat, lump 1 ts Worcestershire sauce * OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located. ~-------------------------------------------------------------------------- PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium In a large bowl, combine crushed crackers and next 5 ingredients. With fingers, pick through crabmeat to remove any shells. Place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. Form into 4 patties. Spray a large skillet with non-stick cooking spray; heat over medium heat. Add patties, cook until browned 12-15 minutes. Serve with Coleslaw (optional) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pink Tartar Sauce Categories: Low-cal, Sauces, Ground beef, Beef Yield: 8 servings 1/2 c Mayonanaise 1 ts Dijon-style mustard, grainy 1 tb Hamburger relish 1 ts Lemon juice * Hamburger relish gives this creamy, flavorful sauce its pretty pink color ~-------------------------------------------------------------------------- PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg Sodium In small serving bowl, combine all ingredients. Chill until ready to serve ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Corn on the Cob Categories: Vegetables, Low-cal Yield: 4 servings 4 x Corn, ears, medium 1/8 ts Chervil, dried 2 tb Margarine 1/8 ts Thyme, dried 1/8 ts Basil, dried PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium Into large pot of boiling water, cook corn 5 minutes until tender. In a small bowl, combine remaining ingredients. In microwave, cook on high until butter is melted (1 - 1 1/2 minutes). Serve corn brushed with herb butter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Parfaits Categories: Low-cal, Desserts, Fruits Yield: 4 servings 1 c Blueberries 1 pt Yogurt, frozen, vanilla 1/4 c Apricot preserves 4 tb Almonds, slivered (optional) PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Andouille a la Jeannine Categories: Cajun, Appetizers, Sausages Yield: 6 servings 1 c Dry white wine 2 tb Honey 2 lb Andouille or smoked sausage 1 tb Creole mustard Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Picnic Potatoe Salad Categories: Cajun, Salads Yield: 24 servings 10 lb Potatoes 1 c Sweet relish 1 c Celery, finely chopped 1/2 c Yellow mustard 8 ea Eggs, hard-boiled 2 c Salad olives, chopped 1 c Fresh parsley,finely chopped 1 x Salt, to taste 2 c Dill relish 2 c Onions, finely chopped 1 1/2 pt Mayonnaise 1 x Louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Beans and Rice Categories: Cajun, Pork/ham, Rice/grains, Beans Yield: 6 servings 1 lb Red kidney beans 1 ea Bell pepper 1 lb Salt pork 1 ea Chopped onion 2 ea Cloves garlic 1 ea Stalk celery 1 ts Italian seasoning 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingersnap Gravy Categories: Cajun, Sauces, Beef, Pork/ham Yield: 6 servings -------------------------------SEASONING MIX------------------------------- 1 ts Black pepper 1/2 ts Dried thyme leaves 1/2 ts Salt 1/4 ts Rubbed sage 1/2 ts White pepper 1/4 ts Ground cayenne pepper 1/2 ts Ground ginger 1/8 ts Ground cumin ------------------------------MAIN INGREDIENTS------------------------------ 2 tb Chicken, pork, or beef fat 6 c Basic chicken stock 2 tb Unsalted butter 1 c Pan drippings from chicken 3/4 c Finely chopped onions 8 ea Gingersnap cookies 1/2 c Finely chopped celery 1 ts Light brown sugar, to taste 1/2 ts Minced garlic 1 ts Ground ginger, to taste Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Key Lime Pie Categories: Desserts, Pies, Londontowne Yield: 8 servings 3/4 c Key Lime juice 3 ea Egg yolks 2 ts Key Lime juice 1 ea 9" graham cracker pie crust 2 1/4 c Sweetened condensed milk 1 x Sweetened whipped cream 1 ts Grated Key lime rind Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mary Yarborough Pie Categories: Desserts, Pies, Londontowne Yield: 8 servings 1 cn Sour pitted cherries 1 c Sugar 1 cn Drained crushed pineapple-sm 3 ea Bananas 1 pk Cherry Jello (small) 1 x Whipped cream 1/4 c Chopped nuts 1 x 9" graham cracker pie crust 1/4 c Flour Combine cherries, sm can pineapple, flour & sugar. Cook until thick. Remove from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour into graham cracker crust. Top with whipped cream and serve. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bottom Pie Categories: Desserts, Pies, Londontowne Yield: 8 servings 1/2 c Sugar 1/4 c Cold water 1 ea 9" baked pastry shell 1 ts Vanilla 1 tb Cornstarch 1/2 ts Vanilla extract 1 tb Unflavored gelatin 6 oz Semi-sweet chocolate bits 2 c Scalded milk 4 ea Egg whites 4 ea Egg yolks, beaten 1/2 c Sugar Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir into sugar & cornstarch mixture. Cook in double boiler, stirring constantly, until it coats spoon. Remove from heat, add vanilla. Remove one cup of this custard mixture and stir in chocolate bits until melted. Pour chocolate mixture inyo pastry shell & chill. Soften gelatin in water and add to remaining hot custard; stir until gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat eggs whites until soft peaks form. Gradually add remaining sugar while beating, until stiff. Fold custard/gelatin into egg whites and pile over chocolate layer in pie shell. Chill until set and garnish with chopped walnuts. Mrs. Henry D. Chaplin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tyler Pie Categories: Desserts, Pies, Londontowne Yield: 8 servings 3/4 c White sugar 1/4 lb Butter or margarine 1/2 c Brown sugar 1/2 c Milk 3 tb Cornstarch 2 ea Eggs, separated 1 ts Vanilla 1 ea 9" unbaked pastry shell 1 ts Nutmeg Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins. Mrs. Harold T. Cook says, "This is an old family recipe & guests are always puzzled as to what is in it. Don't tell - keep them guessing! This is the first time I've told." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Sponge Pie Categories: Desserts, Pies, Londontowne Yield: 8 servings 1 ea Lemon, juice & rind 1 c Sugar 3 tb Flour 3 ea Eggs, separated 2 tb Butter 1 1/2 c Hot milk 1/2 ts Salt 1 ea 9" pie shell Cream butter and sugar. Add egg yolks and beat well. Add flour, salt, lemon juice and grated rind. Fold in stiffly beaten egg whites. Pour into unbaked pie shell and bake at 325 degrees for 45 minutes. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Boy Bait Categories: Desserts, Londontowne Yield: 8 servings 2 c Flour 1 ts Salt 1 1/2 c Sugar 1 c Milk 2/3 c Butter 2 ea Eggs, separated 2 ts Baking powder 1 c Blueberries Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture for topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend well. Beat egg whites until firm; fold into batter and pour into 9" X 11" baking pan. Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pistachio Pudding Dessert Categories: Desserts, Londontowne Yield: 10 servings 3 pk Ladyfingers 1 pk Cool Whip (lg) 7 oz (2 bx) Pistachio Ins Pudding 4 ea Heath candy bars 3 c Milk Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk. Place half the ladyfingers in the bottom of a 9" X 13" glass dish. Add half the pudding and half the Cool Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate. Mrs. James Hopkins ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Festive Pudding Categories: Desserts, Londontowne Yield: 8 servings 1/2 c Brown sugar 1 ts Baking soda 1/2 c Broken nut meats 1/4 ts Salt 1 1/4 c Flour 1 cn (#2) fruit cocktail, drained 1 c White sugar Mix nut meats and brown sugar and set aside. Mix remaining ingredients and spread into greased 9" X 9" pan. Sprinkle top with brown sugar/nut mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped cream or ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Graham Custard Categories: Desserts, Londontowne Yield: 8 servings 2 ea Eggs 2 ts Lemon juice 1/2 c Sugar 1 1/3 c Evaporated milk, chilled 1 ts Vanilla 3/4 c Graham cracker crumbs Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares. Mrs. H. Alexander Perry ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Casserole Categories: Desserts, Londontowne, Casseroles Yield: 10 servings 1/4 lb Butter or margarine 1 cn Crushed pineapple, drained 3/4 c Sugar 5 ea Slices cubed white bread 4 ea Eggs, beaten Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread. Bake in buttered bread pan at 350 degrees for 40-60 minutes. Mrs. William Buffum ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creme Brulee Categories: Desserts, Londontowne Yield: 4 servings 4 ea Egg yolks 1 ts Vanilla 3 tb Sugar 1 x Fresh sliced peaches 1 x Pinch salt 1 x Fresh strawberries 2 c Table cream Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of salt. Scald table cream and pour slowly into egg mixture, stirring. Add vanilla and pour into baking dishes. Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife. Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries. Mrs. Brice McAdoo Clagett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: London Town Gratitude Punch Categories: Beverages, Londontowne Yield: 1 servings 1 c Tang 3 oz Pkg Wyler lemonade mix 1/2 c Sugar 1/2 ts Ground cinnamon 2/3 c Instant tea powder 1/4 ts Ground cloves Combine all ingredients. Use two tablespoons per cup of boiling water. 2 oz rum may optionally be added per cup. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Toffee Categories: Candies, Londontowne Yield: 1 servings 2 c Sugar 1/4 c Safeway gourmet golden syrup 1 c Butter 1/4 c Water 2 tb Vinegar Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Pots De Creme Categories: Desserts, Londontowne Yield: 5 servings 1 c Milk 2 tb Sugar 6 oz Semi-sweet chocolate bits 1 ts Rum 1 ea Egg 1 x Pinch salt Heat milk to boiling point. Place all other ingredients in an electric blender, and add hot milk. Blend at low speed one minute. Stir with a rubber spatula to remove bubbles. Pour into pot de creme cups and chill several hours before serving. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: My Favorite Ice Box Cookies Categories: Cookies, Londontowne Yield: 1 servings 1 lb Dark brown sugar 1 ts Vanilla 1/2 lb Butter 2 pk English walnuts,chopped fine 1 ea Egg 2 c Sifted flour Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. Mrs. Henry D. Chaplin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Sugar Cookies Categories: Cookies, Londontowne Yield: 1 servings 2 1/2 c Sifted flour 2 c Sugar 1/2 ts Vanilla 1/4 ts Salt 1 ts Baking soda 2 ea Egg yolks 1 ts Lemon flavoring 1 c Butter 1 ts Cream of tartar Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition. Add dry ingredients in 4ths, beating until just blended. Make balls (1 inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10 minutes or until golden brown. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Overnight Cookies Categories: Cookies, Londontowne Yield: 1 servings 2 c Sugar 2 ts Baking powder 1 1/2 c Melted butter 3 ea Eggs 4 1/2 c Flour 1 x Vanilla (optional) Combine sugar with melted butter. Sift flour and baking powder. Add eggs alternately with flour to creamed mixture of butter and sugar. Add vanilla if desired. Divide dough into 4 parts. Add one of the following to each part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2 c dates 1 t ea. cinnamon and nutmeg Roll dough separately in wax paper or put in molds. Chill in refrigerator. Slice and bake 7-10 minutes at 400 degrees. Mrs. James W. Wilson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab and Cream Cheese Hors D'oeuvre Categories: Appetizers, Fish/sea, Londontowne Yield: 1 servings 8 oz Pkg Cream Cheese, softened 1/2 ts Horseradish 8 oz Backfin crabmeat 2 oz Slivered almonds 1 tb Milk 1 x Salt 2 tb Chopped onion 1 x Pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Roll Hors D'oeuvre Categories: Appetizers, Fish/sea, Londontowne Yield: 1 servings 1 lb Backfin crabmeat 8 oz Cream cheese, softened Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Mrs. James Olfson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deviled Crab Croquettes Categories: Fish/sea, Londontowne Yield: 4 servings 1 lb Crabmeat 1 x Dash onion powder 1/2 ts Salt 1 ea Sm. green pepper, chopped 1 c Mashed potatoes 1 tb Parsley, chopped 1 x Old Bay seasoning 1 ea Egg, beaten 2 ea Eggs, hard boiled, chopped 1 x Cracker meal Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Casserole Categories: Fish/sea, Londontowne, Casseroles Yield: 4 servings 1 lb Crabmeat 1 x Parsley or green pepper 2 ea Eggs, separated & beaten 1/2 ts Tabasco 1 1/2 c White sauce 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Londontown Terrace Crab Pie Categories: Fish/sea, Londontowne Yield: 6 servings 2 tb Butter 3 ea Eggs 1 c Sliced onion rings 1 ts Salt 1/2 c Celery, chopped 1/2 ts Pepper 1 c Crabmeat 2/3 c "Half and Half" 1 1/2 c Shredded cheese 1 x Pinch red pepper 1 ea 9" unbaked pastry shell 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tarragon Sauce Categories: Sauces, Londontowne Yield: 1 servings 1/4 lb Butter 1 tb Tarragon vinegar 1 ts Fresh lemon juice 1 ts White wine Combine ingredients, heat, and serve over crabcakes (see separate recipe). Chopped parsley and chives may be added if desired. Mrs. Jack Beasley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Cakes Categories: Fish/sea, Londontowne Yield: 4 servings 1 lb Backfin crabmeat 1/4 c Cracker meal 1 ts Worcestershire sauce 1 x Garlic to taste 2 tb Mayonnaise 1 x Pinch cayenne pepper 1 ea Egg, beaten Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Crab Puff Categories: Fish/sea, Londontowne Yield: 10 servings 10 ea Slices white bread 2 tb Minced parsley 1 lb Backfin crabmeat 3/4 ts Dry mustard 6 ea Eggs 1/2 ts Salt 3 c Milk 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oysters and Artichoke Casserole Categories: Fish/sea, Londontowne, Casseroles Yield: 10 servings 2 pk Frozen artichoke hearts 1/2 c Browned flour 1/2 lb Mushrooms, sauteed in butter 1 x Dry white wine 1 qt Large oysters 2 tb Lemon juice 1/4 lb Butter 1 ea Thinly sliced unpeeled lemon 1 ea Bunch green onions, minced 1 ea Pinch thyme, salt, pepper 1/2 c Fresh parsley, minced 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oyster Stew Categories: Fish/sea, Soups/stews, Appetizers, Londontowne Yield: 6 servings 1 pt Shucked oysters, with liquor 1 x Salt/pepper to taste 1 qt Milk 1 x Seafood seasoning (optional) 1/4 c Butter Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Shrimp Categories: Fish/sea, Londontowne Yield: 4 servings 2 lb Large shrimp 1 tb Chopped garlic 1/4 c Fresh parsley 4 x Drops hot sauce 1 c Olive oil 1 ts Salt 1 tb Oregano 1 tb Tomato paste 4 tb Lemon juice 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp and Rice Casserole Categories: Fish/sea, Londontowne, Rice/grains, Casseroles Yield: 5 servings 1 1/2 lb Cooked shrimp 8 tb Catsup 2 c Cooked rice 3 tb Worcestershire sauce 1 pt Light cream 1/4 ts Tabasco sauce 1 ts Butter 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simple Scallops Supreme Categories: Fish/sea, Londontowne Yield: 6 servings 2 lb Scallops 1/2 ts Tarragon 4 oz Canned mushrooms 1 x Bread crumbs (topping) 1 cn (10 oz) Cream mushroom soup 1 x Grated cheese (topping) 1/4 c Sherry 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Dressing Categories: Salads, Londontowne, Dressings Yield: 1 servings 2 ea Eggs, hard boiled 1/2 ts Dry mustard 1/2 pt Sour cream 1/2 ts Salt 2 ea Spring onions 1 tb Sugar 3 tb Vinegar (4?... to taste) 1 x Red pepper or paprika Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce. Mrs. Brice McAdoo Clagett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Spinach Salad Categories: Salads, Londontowne Yield: 1 servings 2 tb Caesar salad dressing 1 x Fresh spinach 4 tb Cottage cheese Two hours before serving, marinate Caesar salad dressing with cottage cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Calico Salad Categories: Salads, Londontowne Yield: 1 servings 1/2 c Sugar 1 cn Cut green beans 1/2 ea Green pepper, chopped 1 ts Salt 1/2 c Salad oil 1 cn Red kidney beans 1 ea Med. onion, chopped or rings 1/2 ts Pepper 1/2 c Vinegar 1 cn Yellow wax beans Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green and Gold Bean Salad Categories: Salads, Londontowne Yield: 6 servings 1 cn (1lb) cut grn beans, drained 1/2 c Bottled creamy onion dressng 1 cn (1lb) cut wax beans, drained 1/4 c Slivered almonds (optional) 1 c Diced celery 1/2 c Salad croutons 1 ts Dillweed Mix drained beans, celery and dill, and chill. Just before serving add nuts, croutons and dressing. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Five Cup Fruit Salad Categories: Salads, Londontowne Yield: 16 servings 22 oz Can mandarin oranges, draind 4 c Sour cream 27 oz Can pineapple chunks, draind 7 oz Flaked coconut 1 c Juice from pineapple 1 x Grapes/cherries for garnish 3 c Miniature marshmallows Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Jello Salad Categories: Salads, Londontowne Yield: 8 servings 1 pk Strawberry Jello 1 cn (lg) crushed pineapple 2 c Boiling water 30 oz Frozen strawberries, undrain 3 ea Bananas, mashed 1 pk Sour cream, large Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries. Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H. Alexander Perry ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lime Velvet Salad Categories: Salads, Londontowne Yield: 4 servings 1 pk Lime Jello 1/2 c Celery, chopped fine 1 c Boiling water 1/4 c Chopped nuts 3 oz Pkg cream cheese 1/2 c Heavy cream, whipped 2/3 c Crushed pineapple, w/juice 1 x Cherries (optional garnish) Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer, beat at medium speed until well blended. Chill until slightly congealed. Add pineapple, celery and nuts. Fold in whipped cream. Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Double Raspberry Salad Categories: Salads, Londontowne Yield: 8 servings 1 pk Raspberry Jello 1 pk Frozen raspberries 1 c Boiling water 1 cn Whole cranberries Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Crab Soup Categories: Soups/stews, Appetizers, Fish/sea, Londontowne Yield: 6 servings 1 lb Crabmeat 1/4 c Chopped onion 1/4 ts Celery salt 1 qt Milk 1 ea Chicken bouillion cube 1 c Butter 1 c Boiling water 1 x Chopped parsley 1 x Dash pepper 3 tb Flour Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Chowder Categories: Soups/stews, Fish/sea, Appetizers, Londontowne Yield: 4 servings 1 qt Steamed softshell clams 1/4 lb Butter 1 ea Onion 2 c Milk 3 ea Medium potatoes, diced 1 x Salt/pepper to taste 2 tb Chopped parsley Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Onion Soup with Croutons Categories: Soups/stews, Appetizers, Londontowne, Beef, French Yield: 4 servings 2 ea Medium onions 1/2 ts Kitchen Bouquet 2 ea Chicken boullion cubes 2 ea Beef bouillion cubes 1 qt Water Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gazpacho Categories: Soups/stews, Appetizers, Londontowne Yield: 4 servings 1 ea Clove garlic, peeled 1/4 ts Pepper 1 ea Slim cucumber, peeled/cut 1/2 ea Small onion, peeled/sliced 4 ea Ripe tomatos cut in eighths 2 tb Olive oil 1/2 ea Green pepper, seeded/sliced 3 tb Wine vinegar 1 ts Salt 1/2 c Ice water Put all ingredients into container of electric blender in order listed. Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped. Chill thoroughly and serve. May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Libby's Jeweled Relish Categories: Relishes, Londontowne Yield: 1 servings 1 cn Undrained sauerkraut (lg) 1 x Grn pepper, chopped-optional 2 c Celery, chopped 1 x Carrot, grated - optional 1 c Choppd salad olive w/pimento 1 x Dill or garlic - optional 1/2 c Honey Combine all ingredients. Allow to blend 8 to 10 hours. Chill. Mrs. James W. Wilson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Relish Categories: Relishes, Londontowne Yield: 1 servings 1 pk Fresh cranberries 2 c Sugar 2 ea Oranges, medium 1 c English walnuts, well broken Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in glass container. Mrs. Nicholas J. Constantine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Sauce Categories: Relishes, Londontowne, Mexican, Preserve, Sauces Yield: 6 servings 13 lb Tomatoes 2 lb Brown sugar 1 tb Dry mustard 3 ea Green peppers 1 lb Celery 1/4 c Salt 2 ea Sticks cinnamon 1/2 tb Ground cloves 1 qt Sm onions, chopped 1 qt Cider vinegar Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture. Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot, sterilized jars. Makes 6 pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Biscuits Categories: Breads, Londontowne Yield: 1 servings 4 c Flour 1 1/2 ts Baking soda 1 ts Salt 1/4 c Butter 3 ts Cream of tartar 2 c Cream or "Half and Half" Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs. William C. Edmonston ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Potato Biscuits Categories: Breads, Londontowne Yield: 1 servings 1 c Flour 2 1/2 ts (to 3) baking powder 1 c Sweet potatos, cooked/mashed 3 tb Sugar (or more, to taste) 1 x Salt 1/4 c Shortening Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Fritters Categories: Breads, Londontowne Yield: 16 servings 1 1/2 c Sifted flour 1 ea Egg, slightly beaten 1 1/2 ts Baking powder 1 c Corn oil 1 ts Salt 1 x Powdered sugar 16 oz Can cream style corn Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Warm Springs Fried Bread Categories: Breads, Londontowne Yield: 6 servings 3 c Sifted all-purpose flour 1 ts Salt 1 tb Butter 2 tb Melted butter 2 ts Baking powder 1 ts Sugar 3/4 c (to 1c) Warm milk 1 x Fat for deep frying Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot. Mrs. Bernard Mahon ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frances Cook's Bread & Rolls Categories: Breads, Londontowne Yield: 24 servings 3/4 c Milk 1 ts Salt 1 ea Fresh cake yeast 1 ea Egg 1/4 c Sugar 3 1/2 c Flour 3 tb Shortening 1/4 c Lukewarm water Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Batter Bread Categories: Breads, Londontowne Yield: 1 servings 8 c Whole wheat flour 3 tb Soya flour 4 tb Honey-molasses 3 c Corn oil 3 tb Wheat germ 3 pk Yeast 3 1/2 c Very warm water 2 tb Salt This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Wheat germ and soya flour may be omitted. Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes. Gradually add more flour, beating well. Dough should be sticky - if runny, add more flour. Put in pans, smoothing top and making sure dough is pushed into corners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove from pan immediately and cool on rack. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Lightbread Categories: Breads, Londontowne Yield: 1 servings 2 c Cornmeal 1 ts Salt 1 c All purpose flour 2 c Buttermilk or sour milk 1/2 c Sugar 3 tb Oil or bacon drippings 1 ts Baking soda Combine dry ingredients; blend in milk and oil. Spoon into lightly greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan. Mrs. William LaViolette ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pancakes Categories: Breads, Londontowne, Breakfast, Pancakes Yield: 4 servings 3 c Flour 1 ea Egg 1 tb Sugar 4 tb Shortening 4 ts Baking powder 1 1/4 c Milk 1 ts Salt Sift dry ingredients together twice. Mix with wooden spoon. Add egg, shortening, and milk to make a smooth batter. Makes light, thick pancakes. Mrs. J. Howard Beard ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Angel Biscuits (No Rising Necessary) Categories: Breads, Londontowne Yield: 1 servings 1 ea Cake yeast 1 ts Salt 3 ts Baking powder 1 ts Soda 2 tb Lukewarm water 1 c Shortening 4 tb Sugar 2 c Buttermilk 5 c Plain flour Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week. Mrs. Leslie M. Smith ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Time Cornbread Categories: Breads, Londontowne Yield: 1 servings 2 ea Eggs 1 1/2 c Cornmeal 1 1/2 c Buttermilk 3 tb Lard, melted 1 ts Salt 1 c Flour 3/4 ts Soda Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Miniature French Breakfast Puffs Categories: Breads, Londontowne, Breakfast, French Yield: 42 servings 1/3 c Soft shortening/butter mix 1/3 c Butter, melted 1/2 c Sugar 1 1/2 ts Baking powder 1/4 ts Nutmeg 1/2 c Sugar 1 ea Egg 1/2 ts Salt 1/2 c Milk 1 ts Cinnamon 1 1/2 c Sifted flour Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15 minutes or until golden brown. Dip immediately in melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. Mrs. James Hopkins ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Bread Categories: Breads, Londontowne, Irish Yield: 1 servings 1/4 lb Butter 2 ea Eggs 2 1/2 ts Baking powder 1 c Milk 1/2 c Sugar 2 1/2 c Flour 1/4 ts Salt 1 c Raisins Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Souffle Categories: Cheese/eggs, Londontowne Yield: 4 servings 1 1/2 c Milk 1/2 c Cream of Rice 1/2 c Mild cheddar, shredded 2 tb Butter 1/2 ts Salt 1 x Grated Parmesan, optional 3 ea Eggs, separated Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes. Add butter and cheese; stir until melted. Beat egg whites until stiff but not dry. Beat egg yolks until lemon colored. Gradually blend warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese. Sprinkle top lightly with Parmesan. Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. Serve immediately. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yule Log Categories: Appetizers, Cheese/eggs, Londontowne Yield: 1 servings 8 oz Pkg cream cheese, softened 2 tb Instant minced onion 5 oz Bleu cheese spread 1/2 c Pecans, finely chopped 3 tb Chopped sweet pickle relish Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as spread with crackers. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruited Cheese Log Categories: Appetizers, Cheese/eggs, Fruits, Londontowne Yield: 1 servings 1/2 c Dried apricots 8 oz Cream cheese, softened 1 ts Poppy seed (optional) 1/3 c Dates, chopped 1 lb Monterey Jack cheese, shred 1/3 c Dry sherry 1/2 ts Seasoned salt 1 x Walnuts, chopped 1/3 c Golden raisins 1 x Cherries, grapes for garnish Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. Mrs. Stanley Nesbitt ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bay Head Cream Cheese Spread Categories: Appetizers, Cheese/eggs, Londontowne, Spreads Yield: 1 servings 8 oz Cream cheese 1 x Chinese duck sauce 1 x Garlic and curry powders Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. Mrs. Donald K. Dement ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Puffs Categories: Cheese/eggs, Londontowne Yield: 4 servings 8 ea Slices white bread 3/4 ts Dry mustard 2 c Milk 1/4 c Butter, melted 8 oz Old English cheese slices 1 ts Salt 1/2 ts Pepper 3 ea Eggs May be prepared the day before. At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blender Souffle Categories: Cheese/eggs, Londontowne Yield: 4 servings 8 oz Sharp cheddar cheese 4 ea Eggs 1 ts Salt 2 c Milk 10 ea Slc bread, buttered/cubed 1 ts French cream mustard (May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees. Mrs. R. Gamble Mann ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese Sauce Categories: Sauces, Cheese/eggs, Londontowne Yield: 1 servings 8 oz Cream cheese 1 x Tobasco 1 x Cream to thin 1 x Onion juice or powder 1 x Celery salt 1 x Worcestershire sauce Add enough cream to cream cheese to thin. Season to taste. Mrs. R. Gamble Mann ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Stroganoff Categories: Londontowne, Beef Yield: 6 servings 2 lb Beef round steak, cubed 1 pt Sour cream 3 tb Soy sauce 1 ts Paprika 3 tb Ketchup 1 cn Mushrooms, drained 1 ea Onion, large/sliced 1 x Salt/pepper 2 tb Flour Cook onion in butter until transparent. Remove from pan. Brown meat in same pan. Return onions to pan. Stir in 2 tablespoons flour. Add mushrooms, ketchup, paprika and sour cream. Salt and pepper to taste. Stir. Turn on low and cook until meat is tender. Serve over cooked rice or noodles. If beef mixture seems too thick, add a little milk to preferred consistency. Mrs. Robert C. Pringle ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops and Rice Categories: Londontowne, Pork/ham, Rice/grains Yield: 4 servings 4 ea Pork chops, lean 1 c Rice 2 c Water 1 cn Cream of mushroom soup 1 ts Salt 1 x Flour 2 tb Oil 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef in Red Wine Categories: Londontowne, Beef Yield: 10 servings 6 lb Sirloin tip or steamship rnd 1 ts Dry parsley 3 c Dry red wine 1 ea Bay leaf 2 c Carrots, sliced 1 ts Salt 1 c Water 2 tb Vegetable oil 2 ea Clove garlic, minced 1 c Tomato sauce 2 ea Onions, lg, sliced 1 cn Condensed beef broth 1/2 ts Pepper 3 tb Cornstarch 1/2 ts Thyme 3 tb 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tamale Pie Categories: Meats, Londontowne Yield: 4 servings 2 ea Onions, chopped 1 cn Corn niblets 1 ea Clove garlic, minced 1 cn Olives, sm, chopped/sliced 1/4 c Olive oil 1 tb Chili powder (more to taste) 1 lb Lean ground meat 1/2 ts Salt 1 c Canned tomatos, chopd/draind 1/2 ts Pepper 1 cn Tamales cut in 1" chunks 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hunter's Stew Dish for Royalty Categories: Sausages, Londontowne, Beef, Pork/ham, Soups/stews Yield: 6 servings 1/2 lb Mushrooms, sliced 1 c Bacon, coarsely chopped 1 c Polish sausage, sliced 1/4 c Water 2 lb Sauerkraut 5 ea Peppercorns 1/2 lb Beef or pork 1 ea Bay leaf 1 ea Apple, lg, peeled/sliced 6 ea Potatos, steamed 20 oz Can tomatoes (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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Meatloaf Categories: Meats, Londontowne, Meatloaf Yield: 6 servings 1 1/2 lb Ground neat 2 tb Brown sugar 1 1/2 ts Salt 2 tb Mustard 1 c Breadcrumbs 1 ea Egg 1/4 ts Pepper 1 tb Vinegar 8 oz Tomato sauce. w/onions 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef 'n' Beer Categories: Londontowne, Beef Yield: 12 servings 4 lb Boneless chuck 2 ea Onions, lg, thinly sliced 12 ea Nushrooms, cut into chunks 1 1/2 tb Catsup 1 x Salt & pepper 2 ea Green peppers, lg, sliced 1 1/2 cn Beer 1 tb Prepared mustard Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised Beef Categories: Londontowne, Beef Yield: 4 servings 1 ea Scallion 2 x Slice minced fresh gingeroot 1/4 c Medium dry sherry 2 1/2 tb Peanut oil 1 ts Sugar 2 lb Beef chuck 1 ea Clove garlic, minced 1/2 c Imported soy sauce 1/2 ts Salt 3 c Chicken stock 1 x Dash pepper 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef with Wine and Mushroom Sauce Categories: Londontowne, Beef, Sauces 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yorkshire Pudding Categories: Breads, Londontowne, Beef Yield: 2 servings 2 ea Eggs 1 x Milk 1 1/2 c Flour 2 tb Beef fat 1 x Salt, pinch Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG. Harlow ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggs Baked in Sour Cream Categories: Cheese/eggs, Londontowne Yield: 4 servings 1 3/4 c Sour cream 6 ea Eggs 1/2 c Dry bread crumbs 1 x Parmesan cheese, grated 1/4 c Butter In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees. Mrs. James Olfson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scotch Eggs Categories: Cheese/eggs, Londontowne, Sausages Yield: 4 servings 8 ea Eggs, hardboiled 2 lb Sausage meat Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce. Mrs William McG. Harlow ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Supremes En Vermouth Categories: Poultry, Londontowne Yield: 6 servings 3 ea Chicken breasts. large 1/4 c Vermouth, dry 1 pk Sour cream, small 1 cn Cream of mushroom soup 1 pk Pepperige Farm Herb Stuffing 1 x Light cream 1/4 lb Butter, melted 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Stuffed Chicken Breasts Categories: Poultry, Fish/sea, Londontowne Yield: 6 servings 6 ea Chicken breasts 1/2 ts Paprika 1/2 c Onion, chopped 1 pk Hollandaise sauce mix 1/2 c Celery, chopped 3/4 c Milk 3 tb Butter 2 tb White wine, dry 3 tb White wine, dry 1/2 c Swiss cheese, shredded 7 1/2 oz Crabmeat, flaked 1 x Salt 1/2 c Herb stuffing mix 1 x Pepper 2 tb All-purpose flour 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poached Chicken Breasts Categories: Poultry, 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Pie Categories: Poultry, Londontowne Yield: 6 servings 4 c Cooked chicken 1 c Soft bread crumbs 2 ts Salt 2 c Chicken broth 1 c Celery, finely chopped 2 tb Parsley, minced 4 ea Eggs, slightly beaten 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Beef Categories: Poultry, Londontowne, Beef Yield: 4 servings 4 ea Chicken breasts 3 tb Bacon, chopped 1/2 c Sour cream 1 cn Cream of mushroom soup 1/4 lb Chipped beef 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Goose Categories: Poultry, Londontowne Yield: 1 servings 1 ea Goose 3 ea Sprigs parsley 3 ea Onions 1/2 ts Thyme 2 ea Apples 2 cn Consomme 2 ea Strips bacon 1 c Red wine, dry 1 ea Carrot 1 tb Cornstarch 1 ea Stalk celery 1 x Salt 1 ea Bay leaf 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken in a Pot Categories: Poultry, Londontowne Yield: 8 servings 2 ea Chickens, frying, quartered 1 ts Salt 1/2 c Olive oil 3/4 ts Pepper 1 ea Onion, lg, minced 1 ea Tomato, med, chopped 1 ea Clove garlic, minced 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Russian Chicken Categories: Poultry, Londontowne, Russian 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mediterranean Chicken Categories: Poultry, Londontowne Yield: 4 servings 2 1/2 lb Chicken, cut up 1/4 epper 1/2 ts Oregano 2 ts Parsley flakes 1/2 c Fine dry bread crumbs 1/4 c Melted butter 1/2 ts Thyme 1 ts Salt 1/2 c Parmesan cheese, grated 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Rock Cornish Game Hen Categories: Poultry, Londontowne, Beef Yield: 4 servings 4 ea Rock Cornish game hens 1/4 c Light corn syrup 1 x Salt & pepper 1 x Butter 1/4 c Canned beef consomme 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Crunch Categories: Poultry, Londontowne Yield: 4 servings 3 c Diced cooked turkey 1/4 c Onion, chopped 1/4 c Green pepper, chopped 1 c Milk 4 oz Mushrooms 2 oz Jar sliced pimento, drained 1/2 ts Poultry seasoning 3 oz Chow mein noodles 2 cn Cream of mushroom soup 1 x Butter 1/2 c Celery, chopped 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Williamsburg Chicken, As Served At London Town Publik House Categories: Poultry, Londontowne Yield: 10 servings 1 ea Envelope unflavored gelatin 1 x Salt & pepper to taste 2 c Celery, diced 1/3 c Pecans, chopped 4 c Chicken, cooked, diced 1/4 ts Leaf thyme 1/2 c Stuffed olives, sliced 2 ea Eggs, hard cooked, chopped 1 c Canned peas, drained 1 1/2 c Chicken broth 2 tb Lemon juice 1 x Green grapes for garnish 1 1/2 c Mayonnaise 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken or Turkey Casserole Categories: Poultry, Londontowne, Casseroles Yield: 1 servings 1 x Cubed chicken or turkey 1 cn Cream of mushroom soup 2 c Pepperidge Farm Snd Stuffing 1/2 c Milk 1 pk String beans, french cut 2 tb Butter, melted 2 1/2 tb Blanched slivered almonds 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Strata Categories: Vegetables, Londontowne Yield: 4 servings 1 cn Asparagus, pieces or spears 4 c Milk 4 ea American cheese slices 1/2 ts Salt 8 ea Bread slices, thin 1/2 ts Dry mustard 4 ea Eggs 1/2 ts Pepper Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet-Sour Carrots Categories: Vegetables, Relishes, Londontowne Yield: 6 servings 1 pk Frozen sliced carrots 1/2 c Vinegar 1 ea Green pepper, lg, diced 1/2 c Oil 1 ea Onion, lg, diced 1 ts Pepper 1 cn Condensed tomato soup 1 ts Salt 1 c Sugar 1 ts Dry mustard Cook 1 bag of frozen sliced carrots in salted water until just tender. Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Pudding Categories: Vegetables, Londontowne Yield: 4 servings 2 tb Cornstarch 3 c Canned milk 1 cn Cream style corn (#2) 1 tb Sugar 6 ea Eggs 1 x Salt, pinch Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted. Mrs. Leslie M. Smith ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Bean Casserole Categories: Vegetables, Londontowne, Casseroles Yield: 4 servings 1 cn Green beans, french style 1 cn Onion rings 1 cn Cream of mushroom soup In casserole dish mix beans and soup. Top with onion rings. Heat in moderate oven for 20 minutes. Mrs Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Escalloped Potatoes Categories: Vegetables, Londontowne Yield: 8 servings 6 c Potatos, raw, sliced thin 1 ts Salt 3 tb Butter 1 x Cayenne 3 tb Flour 1 c Velveeta, grated 1 1/2 c Milk 3/4 c Gn pepper/pimento mix grated For sauce: In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking. Mrs Nicholas J. Constantine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Summer Squash Categories: Vegetables, Londontowne Yield: 1 servings 1 x Summer squash 1 x Salt & pepper 1 x Yellow cheese, diced fine 1 x Bread crumbs, fine 1 x Cream or milk 1 x Butter Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, salt & pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir Fried Asparagus Categories: Vegetables, Low-cal Yield: 4 servings 1 lb Asparagus 1 tb Water, cold 1/2 c Water 2 tb Vegetable oil 1/2 ts Instant chicken boullion 1 1/2 c Mushrooms, fresh, sliced 1 tb Cornstarch 1/8 ts Pepper, fresh ground blk Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus (Generic) Categories: Vegetables, Low-cal Yield: 1 servings 1 x Asparagus 1 1/2 lb for 4 servings. Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus with Toasted Pine Nuts & Lemon Vinaigrette Categories: Vegetables, Low-cal Yield: 4 servings 1 lb Asparagus, fresh spears 1/2 ts Salt 3 tb Pine nuts 1/2 ts Basil, dried whole 1/4 c Olive oil 1/2 ts Oregano, dried whole 1 tb Lemon juice, fresh 1 x Pepper, freshly ground 1 ea Clove garlic, crushed Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Won Tons Categories: Vegetables, Low-cal, Chinese Yield: 4 servings 1 x Oil for deep frying 1/4 c Water chestnut, finely chopd 1 ea Envelope veg soup mix 20 ea Won Ton wrappers (3" sq) 1 c Asparagus, finely chopped 1 x Soy sauce, (optional) in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Casserole Categories: Vegetables, Low-cal, Casseroles Yield: 4 servings 2 c Asparagus, fresh, 2" lengths 2 c Cheddar cheese, grated 1 cn Cream of mushroom soup 1 cn French fried onion ring, 3oz 4 oz Mushrooms, sliced Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Marinated Asparagus Categories: Vegetables, Low-cal Yield: 1 servings 1 x Asparagus spears 1 x Paul Newman Salad Dressing Allow 4 spears of fresh asparagus per serving. Dip asparagus in boiling water and drain immediately. Pour PLN (or similar) salad dressing over asparagus, cover, and marinate overnight. Serve on lettuce leaf. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Cabbage Rolls Categories: Londontowne, Ground beef, Beef Yield: 4 servings 8 ea Cabbage leaves, lg 1 x Garlic salt, dash 1 1/2 ts Salt 1/2 c Onion, finely chopped 1 lb Ground beef 1 cn Tomato soup 1/4 ts Pepper 2 ea Eggs, beaten 1 1/2 c Bread crumbs Cook leaves in boiling water for 5 minutes; drain. Combine beef, bread crumbs, onion, eggs, and seasonings. Shape meat mixture into 8 rolls; wrap cabbage leaves around securely. Pour 1 can condensed tomato soup into skillet. Add cabbage rolls. Cover, bring to boil. Simmer 35 minutes, spooning sauce over rolls occasionally. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Croquettes Categories: Vegetables, Londontowne Yield: 4 servings 2 ea Eggplants, peeled & cubed 2 tb Onion 1 c Sharp cheese, grated 1 ea Clove garlic, minced 1 c Bread crumbs, seasoned 1 c Corn oil 2 ea Eggs 1 ts Salt 2 tb Parsley, fresh, chopped 1/2 ts Pepper In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Armenian Eggplant Casserole Categories: Vegetables, Londontowne, Casseroles Yield: 4 servings 1 ea Eggplant, lg 1 x Pepper, freshly ground 4 ea Tomatoes 1 ea Onion, med, sliced 1 ea Green pepper, diced 1 1/2 ts Salt 1/4 c Olive oil 1 x Sour cream (optional sauce) 1/2 ea Clove garlic, finely minced Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes(may substitute canned Italian solid pear shape, drained), salt, and pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste. Turn into casserole dish and bake at 325 degrees for 40 minutes. Casserole may be served hot or cold, with sour cream. Mrs. Henry D. Chaplin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Quiche Categories: Vegetables, Londontowne Yield: 6 servings 1 pk Spinach, frozen, chopped 1/2 ea Butter, stick 1/2 c Cottage cheese 1 c Milk 1/2 c Onions, chopped 1 ts Salt 1 c Swiss cheese, grated 1/2 ts Pepper 1/2 c Celery, chopped 1/4 ts Nutmeg 2 ea Eggs 1 ea 9" pastry shell, deep Cook spinach in salted water according to package directions. Drain well. Sautee onion and celery in butter until onion is soft. Into a deep pastry shell spread cottage cheese over bottom. Mix spinach with onion mixture and spread over cottage cheese. Sprinkle Swiss cheese over top. Combine eggs, milk, and seasonings and pour over all. Bake at 350 degrees for 40-45 minutes or until set. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boston Baked Beans Categories: Vegetables, Londontowne, Pork/ham, Beans Yield: 4 servings 4 c Navy beans 4 tb Brown sugar 3 ts Salt 1 tb Dry mustard 1 ea Onion, chopped 1/2 lb Salt pork Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer until tender, drain. Pour 1/2 of beans into bean pot. Combine remaining ingredients and add to pot. Pour in remaining beans. Cover with boiling water and bake 8 hours at 250 degrees. Watch & add more water if necessary. Mrs. Jack Beasley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Springtime Potatoes Categories: Vegetables, Londontowne Yield: 4 servings 1 1/2 lb Potatoes, new, small 2 tb Radishes, sliced 1/2 c Cucumber, chopped 1 ts Salt 1 1/2 tb Green onion, chopped 1 x Pepper, dash 2 tb Green pepper, chopped 1/2 c Sour cream Wash and scrape potatoes; cook until tender in boiling, salted water; drain. Combine remaining ingredients. Heat, but do not boil. Pour sour cream mixture over hot potatoes. Mrs. Louis Radaj ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Pepper Casserole Categories: Vegetables, Londontowne, Ground beef, Beef Yield: 4 servings 4 ea Green peppers, med 2 tb Onions 1/4 ts Pepper 1 c Corn, whole kernel 1 1/2 lb Ground beef 1/2 ts Salt 1 1/2 c Rice 8 oz Tomato sauce Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and tomato sauce. Heat until bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around peppers. Bake at 350 degrees for 20-25 minutes. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauce Bechamel Categories: Sauces, Londontowne Yield: 1 servings 1 tb Butter (generous) 1 x Pepper 1/2 tb Flour 1 c Table cream 1 x Salt 2 tb Swiss cheese, grated Combine all ingredients. Heat, stirring, until cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Categories: Vegetables, Londontowne Yield: 6 servings 2 lb Spinach, trimmed & washed 1 ea Clove garlic, sm 6 tb Butter, softened 1/2 c Pine nuts 1 x Salt 1/2 c Seeded raisins 1 x Pepper, freshly ground 1 x Ham, smoked (optional) 1 x Nutmeg, pinch Cook spinach about 5 minutes in a heavy enameled pot. After squeezing thoroughly to rid of as much water as possible, chop it coarsely and put into enameled saucepan with the softened butter and other seasonings. Stir over very low heat until butter is almost absorbed.Add small clove of garlic, crushed in garlic press, 1/2 c pine nuts, 1/2 c seeded raisins (softened 5 minutes in hot water). Cover and cook over very low heat for about 5 minutes, stirring constantly. Turn into a hot vegetable dish. A cup of chopped, smoked ham may be added if desired. Mrs. Maynard C. Nicholl ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Rice Categories: Vegetables, Londontowne, Beef, Rice/grains Yield: 4 servings 1 c Rice (raw) 1/2 c Onions, diced 1 cn Chicken broth soup 1/2 c Celery, diced 1/4 lb Butter or margarine 1 ts Salt 1/2 c Mushrooms, chopped 1 cn Beef consomme soup Melt butter in skillet and cook onions and celery until translucent. Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms. Add salt and a little pepper. Pour the two cans of broth over the mix and place covered in oven at 350 degrees for 45 minutes or until liquid is absorbed. If rice seems dry, add a little water. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grits Casserole Categories: Vegetables, Londontowne, Casseroles Yield: 6 servings 4 c Milk 1 ea Roll garlic cheese 1 c Hominy grits 2 ea Eggs, well beaten 1/2 c Butter or margarine 1/2 c Cheese, grated Bring 3-1/2 c milk to boiling in medium saucepan. Gradually stir in grits. Gook over medium heat , stirring constantly, until thick (about 10 minutes). Remove from heat. Add butter and garlic cheese; stir until melted. Stir in eggs and remaining milk. Pour into 2 quart casserole. Bake in preheated 375 degree oven uncovered for 30 minutes. Sprinkle grated cheese over top. Bake 15 minutes longer. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Coffee Cake Categories: Cakes, Londontowne Yield: 1 servings 1 c Butter 1 ts Baking powder 1 1/2 c Flour, sifted 1 c Sour cream, dairy 3 ea Eggs, separated 1/2 ts Cinnamon 1 ts Baking soda 1/2 c Nuts, chopped 1 1/4 c Sugar Cream 1c sugar and butter. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff and fold in. Pour batter into a greased and floured Bundt pan. Sprinkle with topping made of 1/4 c sugar, cinnamon and nuts. Dot with extra butter. Bake at 325 degrees for 1 hour. Allow to cool in pan for 15 minutes before turning out. Mrs. John Elberti ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crumb Coffee Cake Categories: Cakes, Londontowne Yield: 1 servings 2 c All-purpose flour 1/2 c Shortening 1 ea Egg, beaten 1 x Baking powder, pinch 2 c Brown sugar 1 c Sour milk 1 ts Soda Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for topping. To the remaining dry ingredients add shortening, milk and egg. Mix well and place in deep, 8" square baking dish.Cover with the 3/4 c reserved crumbs. Bake at 350 degrees for 40 minutes or until done. Mrs Nicholas J. Constantine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Cake and Frosting Categories: Cakes, Londontowne Yield: 1 servings 1 c Oatmeal 1/2 ts Salt 2 ea Eggs 1 c Sugar 1 1/2 c Boiling water 1 1/3 c Flour 1 1/2 ts Cinnamon 6 tb Butter 1/2 c Shortening 1/3 c Cream or evaporated milk 1 ts Soda 1 c Coconut & nuts (optional) 1 3/4 c Brown sugar Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread over cake after baking and broil until bubbling. Cake: Mix and set aside oatmeal and boiling water. Mix remaining ingredients and add to oatmeal. Bake in 9" X 13" pan at 350 degrees for 30 to 35 minutes. Mrs James Olfson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugar 'n' Spice Apple-Nut Cake Categories: Cakes, Londontowne Yield: 1 servings 4 tb Butter 1/2 ts Nutmeg 1 c Sugar 1 x Salt, pinch 1 ea Egg 1 ts Vanilla 1 c Flour 2 c Apples, finely chopped (2lg) 1 ts Baking soda 1/2 c Nuts 1 ts Cinnamon Cream butter and sugar; add egg; sift in dry ingredients. Add vanilla, nuts, and apples. Bake in 8" square pan for 35-40 minutes. Serve with topping of whipped cream or ice cream. Mrs Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Applesauce Cake Categories: Cakes, Londontowne, Sauces Yield: 1 servings 1/2 c Butter 1 ts Baking soda 1 c Sugar 1/4 ts Salt 1 ea Egg, beaten lightly 1 ts Cinnamon 1 3/4 c Cake flour 1/2 ts Cloves 1 c Raisins 1 c Applesauce, hot 1 c Nutmeats Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until toothpick comes out clean. Keeps moist for days. Mrs. Louis Radaj ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Gyngerbrede Categories: Cakes, Londontowne Yield: 1 servings 1/2 c Shortening 3 ea Eggs 2 3/4 c Flour 1 ts Mace 2 tb Orange rind, grated 1 c Molasses or sorghum 1 ts Soda 1 ts Nutmeg 1/2 ts Salt 1/4 c Orange juice 1/2 c Brown sugar 1/2 c Raisins 1 ts Cinnamon 1/4 c Brandy, fruitjuice or coffee George Washington's mother's recipe uses no ginger. Fruit juice or coffee may be substituted for brandy. Cream shortening and orange rind together. Add brown sugar gradually and cream thoroughly. Blend in well beaten eggs. Beat hard for 1-2 minutes to make a smooth batter. Sift flour, soda, salt and spices together and add to creamed mixture alternately with the molasses and mix of orange juice/brandy. Add raisins. Pour in well greased and floured 8" X 12" X 2-1/2" pan. bake at 350 degrees for 30-35 minutes. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date Fruit Cake Categories: Cakes, Londontowne Yield: 2 servings 4 c Dates, stoned but not cut up 3 ts Baking powder 1 lb Walnut meats, not cut up 1 c Sugar 1 lb Candied cherries, not cut up 4 ea Eggs, separated 1 c Flour 1 ts Vanilla 1/2 ts Salt Mix dates, walnuts and cherries. Sift together flour, salt and baking powder, and mix with the fruit mixture. Add sugar and mix. Beat 4 egg yolks until thick and mix thoroughly through cake mix. Add vanilla. Beat egg whites until stiff and dry and fold into mixture. Line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fluffy Gold Cake Categories: Cakes, Londontowne Yield: 1 servings 2 c Cake flour, sifted 1/3 c Shortening 1 1/3 c Sugar 1 c Milk 3 ts Baking powder 1 ts Vanilla 1 ts Salt 4 ea Egg yolks Sift together dry ingredients and put in mixing bowl. Add shortening and half the milk. Mix. Add remaining milk, vanilla, and egg yolks. Blend well. Pour into 2 greased and floured round layer pans and bake at 350 degrees for 30-35 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mimi's Pound Cake Categories: Cakes, Londontowne Yield: 1 servings 1/2 lb Butter (NO subst) 1 2/3 c Sugar 5 ea Eggs 2 ts Vanilla 2 c Cake flour Cream butter and sugar. Drop in eggs one at a time, stirring after each. Fold in flour and mix well. Add vanilla. Bake in 350 degree over for about 50 minutes. Mrs. Charles E. Phillips ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Bars Categories: Cakes, Londontowne Yield: 1 servings 3/4 c Flour 1/2 c Nuts 1/3 c Butter 1/2 ts Vanilla 2 ea Eggs 2/3 c Confectioners sugar 2 c Brown sugar 1 ts Lemon rind, grated 1/8 ts Baking powder 1 1/2 tb Lemon juice Mix flour and butter into a fine crumb and pat down into an 11" X 7" pan. Bake at 350 degrees for 10 minutes. Beat eggs. Mix brown sugar, nuts, baking powder and vanilla and spread onto hot crumb mixture. Bake at 350 degrees for 20 minutes. Mix confectioners' sugar, lemon rind and juice and spread over hot cake. Cool well and cut into squares. Mrs. John Hopkins IV ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Angel Fluff Categories: Cakes, Londontowne Yield: 12 servings 1 ea Angel food cake 1 pk Frozen whipped topping, lg 1 pk Strawberry Jello, lg 1 pk Frozen strawberries Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Date Categories: Cakes, Londontowne Yield: 25 servings 3 c Dates, cut up 3 tb Cocoa 1 1/2 c Shortening 4 c Sugar 3 c Boiling water 4 1/2 c Flour 6 ea Eggs 1 c Chopped nuts 3 ts Baking soda 2 c Chocolate bits Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs, cocoa and flour. Add baking soda to date mixture and combine. Pour into 2 greased loaf pans and sprinkle with topping of 1c sugar, nuts and chocolate bits. Bake at 350 degrees for 45-50 minutes. Slice and serve hot. Garnish with whipped cream. Mrs. Henry D. Chaplin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mattie's Jam Cake Categories: Cakes, Londontowne Yield: 1 servings 2 1/2 c Brown sugar 2 ts Cloves 2 c Sour milk 2 ts Nutmeg 4 c Flour 3 ea Eggs, lg 3/4 c Butter 15 oz Raisins 2 c Jam 1 c Nutmeats 2 ts Baking soda 1 x Figs and dates as desired 3 ts Cinnamon Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9" round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve caramel icing. Mrs. Charles E. Phillips ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel Icing Categories: Cakes, Londontowne Yield: 1 servings 2 c Brown sugar 1 c Cream 1 c White sugar 1 ts Vanilla 1 tb White syrup Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water. Add vanilla and stir until desired consistency to spread. Mrs. Charles E. Phillips ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fairfax Chocolate Icing Categories: Londontowne, Chocolate, Cakes/choc. Yield: 1 servings 2 ea Chocolate, bitter squares 6 ea Marshmallows 2 ea Chocolate, semi-sweet square 1/2 c Confectioners sugar 3 tb Butter 1 ts Vanilla 6 tb Water Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from heat, add marshmallows, butter and vanilla. Beat until thick enough to spread. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bananas Flambe Categories: Desserts, Lamb Yield: 1 servings 2 ea Bananas, ripe but not soft 3 tb Brown sugar 1 x Butter 1 x Rum, dark Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 T brown sugar and stir. Add bananas. Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds. Add rum (light or dark; dark has more flavor) to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Cranberry Pie Categories: Pies, Desserts Yield: 8 servings 1 x Double Crust Pie Crust 2 c Cranberries, fresh or frozen 3/4 c Sugar 1/3 c Corn syrup, light or dark 1/4 c Corn starch 1 tb Butter or margarine 1 ts Cinnamon 1 x Milk 5 c Peeled apple slices 1 x Sugar Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute. Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Swirl Pie Categories: Pies, Desserts Yield: 8 servings 1 x Pie crust, single crust 2 ea Eggs 8 oz Cream cheese, softened 1/2 c Evaporated milk 1/2 c Corn syrup, light 1/4 c Sugar 1 ts Vanilla 1 1/2 ts Pumpkin pie spice 1 c Pumpkin 1/4 ts Salt Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute edge. Heat oven to 325F. In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in half the corn syrup and vanilla until smooth. Spread evenly over bottom of pie crust-lined pan. In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth. Carefully pour over cream cheese mixture in pie shell. With knife or small spatula, swirl mixture to give marbled effect. Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Almond Pie Categories: Pies, Desserts Yield: 8 servings 1 ea Pie crust, single crust 1/4 ts Almond extract 3/4 c Sugar 2 c Apples, peeled and chopped 1/4 c Corn starch 1 c Almonds, toasted and sliced 3 ea Eggs 1 ea Apple, peeled & sliced thin 1/2 c Butter or margarine, melted 2 tb Almonds, toasted and sliced 1/2 c Corn syrup, light or dark =------------------------------- GARNISH --------------------------------- Prepare pie crust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine remaining sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chip Cheesecake Dip Categories: Cheese/eggs, Desserts, Appetizers, Fruits, Cheesecakes Yield: 6 servings 1/2 c Raisins 1/4 c Dark Brown Sugar 1 tb Brandy 1 ts Cinnamon; Ground 2 c Cream Cheese; Softened 1/2 c Mini Chocolate Chips 1/2 c Whipping Cream 1 x Cinnamon; Ground 1/2 ts Vanilla Extract ~-----------------------------GARNISH---------------------------------- Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Pinto Bean Dip Categories: Vegetables, Dips, Mexican, Beans Yield: 4 servings 3 c Pinto Beans; Cooked 1/2 c Chili Powder 1/4 c Water 1 1/2 ts Salsa Verde; Hot Green Salsa 1/2 c Monterey Jack; Shredded Puree the beans to a coarse paste in a blender or food processor or mash by hand. Place the bean paste in a sauce pan with the water and heat. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes. Put in chafing dish and serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Almond Buns Categories: Breads, Fruits Yield: 14 servings 4 3/4 c Flour - all purpose 3 tb Margarine 1 c Brown sugar -firm packed 2 ea Eggs 1/2 ts Salt 1/4 c Margarine - melted 2 pk Yeast 1 c Apricots, chopped dried 1/2 c Milk 1/2 c Almonds, slivered 1/2 c Water In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the way through. Fan sections; set on greased baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20 minutes. Cool. Glaze if desired. From Fleishmanns's Yeast package 11/90 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Nut Bread Categories: Breads, Fruits Yield: 2 servings 4 3/4 c Flour - all purpose 1/3 c Margarine 3/4 c Sugar 2 ea Eggs - at room 1 ts Salt 1 c Banana - mashed 2 pk Yeast- active dry 1/2 c Pecans, chopped 1/3 c Evaporated milk - undiluted 2 ts Cinnamon, ground 1/3 c Water 2 tb Margarine, melted mperature In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool. From Fleischmann's Yeast package 11/90 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Bread Categories: Breads Yield: 4 servings 3 1/2 c Water 2 tb Salt 1/2 c Margarine 4 ea Eggs 1/2 c Honey 1/2 c Wheat germ 5 1/2 c White flour 1/2 c Cornmeal 4 c Rolled oats 4 1/2 c Wheat flour 4 pk Yeast Heat water, margarine, and honey to 120f (48c). Add white flour, oats, yeast, salt, and eggs. Beat in mixer for 3 minutes. Add remaining ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead on floured board til smooth & not sticky. Place in greased bowl, turn over, cover, and let rise 45 minutes til doubled. Punch down, cut into even portions, roll out evenly to 3/8" thickness. Roll like a jelly roll, pinch down ends, fold ends under, & place in greased pans. Cover and let rise 1 hour til doubled. Bake at 375f for 40 minutes, cool on wire racks, serve. Makes 4 large loaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Sausage Sweet Categories: Pork/ham, Italian, Sausages Yield: 1 servings 5 lb Coarse Ground Pork Butt 5 ea Cloves pressed garlic 3 ts Fennel seed 3 ts Salt 2 ts White Pepper 1 c White wine 1 1/2 ts Sage Leaves Combine all ingredients, mix well and stuff into hog casing or make patties. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Sausage Sweet #2 Categories: Pork/ham, Italian, Sausages Yield: 1 servings 5 lb Coarse ground Pork butt 1 ts Black Pepper 2 tb Salt 2 ts Sugar 1 1/2 ts Fennel Seed 1 c Water Combine all ingredients, mix well and stuff into hog casing. To cook, fry or bake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Sausage (Sweet or Hot) Categories: Pork/ham, Italian, Sausages Yield: 1 servings 5 lb Coarse Ground Pork Butt 5 ea Cloves pressed garlic 1 1/3 tb Salt 2 tb Paprika 1 1/3 tb Ground Coriander 1 c Cold water 3/16 tb Coarse Ground Black pper Add 2 tsp crushed red peppers for HOT sausage. Combine all ingredients, mix well and stuff into hog casing or make patties. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rocky Road Fudge Bars Categories: Cookies Yield: 36 servings 1/2 c Butter 1 ea Eggs 1 oz Unsweetened chocolate 1/2 ts Vanilla 1 c Sugar 1/4 c Walnuts, chopped 1 c Flour 6 oz Semi-sweet chocolate bits 1/2 c Walnuts, chopped 2 c Marshmallow miniatures 1 ts Baking powder 1/4 c Butter 1 ts Vanilla 1 oz Unsweetened chocolate 2 ea Eggs 2 oz Cream cheese 6 oz Cream cheese 1/4 c Milk 1/2 c Sugar 3 c Powdered sugar 2 tb Flour 1 ts Vanilla 1/4 c Butter BROWNIES: Grease and flour a 13x9 in. pan. Melt 1/2 c. butter and one square chocolate. Add 1 c. sugar, 1 c. flour, 1/2 c. nuts, 1 t. baking powder, 1 t. vanilla and 2 eggs. Mix well and spread in pan. FILLING: Combine 6 oz. cream cheese, 1/2 c. sugar, 2 T. flour, 1/4 c. softened butter, 1 egg and 1/2 t. vanilla. Beat one minute on medium until smooth and fluffy. Stir in 1/4c. nuts. Spread over chocolate mixture. Sprinkle with chocolate bits. Bake in preheated 350 degree oven 25 to 35 min. (use toothpick test). Remove from oven, sprinkle with marshmallows, and bake 2 more minutes. TOPPING: Melt 1/4 c. butter, 1 square chocolate, 2 oz. cream cheese and milk. Stir in powdered sugar and 1 t. vanilla until smooth. Pour over bars and swirl with a spoon. Cool and cut into bars. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nutty Apricot Bars Categories: Desserts, Fruits Yield: 48 servings 12 oz Apricots - dried 1/2 ts Baking soda 3/4 c Sugar 1/4 ts Salt 3/4 c Butter / margarine -softened 3 oz Coconut - flaked 1 c Sugar 1/2 c Pecans or walnuts - chopped 2 c Flour- all purpose Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruitcake Cookies Categories: Cookies, Fruits Yield: 120 servings 16 oz Pineapple-ylw candy'd,chop'd 1 c Brown sugar, firmly 8 oz Cherries, red 4 ea Eggs, separated 8 oz Cherries,grn candy'd,chop'd 1 tb Baking soda 2 c Raisins, golden 3 tb Milk 4 c Pecans or walnuts, chopped 1/4 c Brandy 3 1/2 c Flour, all purpose 1 ts Cinnamon, ground 1/2 c Butter/margarine, softened 1 ts Nutmeg, ground ndy'd,chop'd cked Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frosted Pumpkin-Walnut Cookies Categories: Cookies Yield: 90 servings 1/2 c Butter/margarine, softened 1/2 ts Salt 1 1/2 c Brown sugar, firmly 2 ts Pumpkin pie spice 2 ea Eggs 1 c Walnuts, chopped 1 c Pumpkin -cooked, mashed 1 ea Maple frosting recipe 1/2 ts Lemon extract 1/4 c Butter/margarine, softened 1/2 ts Vanilla extract 2 1/4 c Powdered sugar, sifted 2 1/2 c Flour - all purpose 2 tb Milk 1 tb Baking powder 3/4 ts Maple extract cked Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen. (Maple Frosting) Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup. From Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creme De Menthe Brownies Categories: Desserts Yield: 48 servings 4 ea Chocolate -1 oz squares 1/2 c Chocolate morsels, melted 1 c Butter or margarine 4 c Powdered sugar - sifted 4 ea Eggs 1/2 c Butter or margarine- melted 2 c Sugar 1/4 c Half and half 1 c Flour 1/4 c Creme de Menthe - green 1/2 ts Salt 1 c Walnuts - finely chopped 1 ts Vanilla extract Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add flour, salt, vanilla, and chocolate mixture; beat at low speed 1 minute. Spoon mixture into a lightly greased and floured 13x9x2 inch pan. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; spread Creme de Menthe Frosting (see below) over top. Chill at least 4 hours. Drizzle melted chocolate over frosting or pipe in desired design using metal tip No.3 or 4. Cut into bars immediately. Remove from pan, and chill at least 1 hour. Store in an airtight container in refrigerator. Yield 4 dozen. ----- Creme de Menthe Frosting ----- Combine all ingredients except walnuts in a mixing bowl; beat at high speed of an electric mixer until smooth. Stir in walnuts. Yield: enough for 4 dozen bars. From the Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese Swirl Brownies Categories: Desserts Yield: 16 servings 4 oz Chocolate -sweet baking 2 ea Eggs 3 tb Butter or margarine 3/4 c Sugar 2 tb Butter /margarine - softened 1/2 c Flour - all purpose 3 oz Cream cheese - softened 1/2 ts Baking powder 1/4 c Sugar 1/4 ts Salt 1 ea Egg 1 ts Vanilla extract 1 tb Flour - all purpose 1/4 ts Almond extract 1/2 ts Vanilla extract 1/2 c Pecans or walnuts-chopped Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored. Gradually add 3/4 cup sugar, beating well. Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well. Stir in cooled chocolate, flavorings, and pecans. Pour half of chocolate batter into a greased 8 inch square pan. Spread with cheese mixture; top with remaining chocolate batter. Cut through mixture in pan with a knife to create a marbled effect. Bake at 350F for 35 to 40 minutes. Cool on wire rack; cut into squares. Yield: 16 brownies. From the Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rosy Berry Soup Categories: Fruits, Soups/stews Yield: 5 servings 20 oz Raspberries-frozen, thawed 1 ea Cinnamon-3 inch stick 2 c Burgundy 1/4 tb Cornstarch 2 1/2 c Water 1 x Whipping cream Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). Bring mixture to a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid; stir well. Bring remaining liquid to a boil. Reduce heat to low, and stir in cornstarch mixture. Cook, stirring constantly, until slightly thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl in with a knife. Yield: 5 cups. Strawberries my be substituted for raspberries. From Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork St. Tammany Categories: Pork/ham Yield: 12 servings 6 oz Rice-long grain & wild mix 1 tb Parsley, chopped fresh 1/2 c Water, boiling 1/8 ts Garlic salt 1/2 c Apricots-chopped, dried 1/8 ts Pepper 2 ea Onions-green, finely 1 ds Red pepper 1/2 c Mushrooms-chopped fresh 5 lb Pork loin roast-rol'd bonele 1/4 c Green pepper-chopped 4 ea Bacon slices 2 tb Butter/margarine, melted 1 cn Apricot halves (optional) 3 tb Pecans-chopped 1 x Parsley sprigs (optional) opped Cook rice according to package directions. Set aside. Pour boiling water over apricots; let stand 20 minutes to soften. Drain. Saute green onions, mushrooms, and green pepper in butter until tender. Stir in rice, apricots, pecans, parsley, and seasonings. Remove strings and slice roast in half lengthwise, if not purchased sliced. Slice pork pieces lengthwise in half again, slicing to but not through one side. Lay pieces side by side, and spoon stuffing mixture evenly over pork. Beginning with 1 long side, roll pork jellyroll fashion, and tie securely with heavy string at 2 inch intervals. Place roast on a lightly greased rack in a shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing. Place an aluminum foil tent over roast. Bake at 325F for 3 hours or until meat thermometer registers 160F (30-35 minutes per pound). Remove foil for the last 30-40 minutes of baking. Remove roast from oven; let stand 5 minutes. Remove string; slice and garnish with apricot halves and parsley, if desired. Yield: 12 to 15 servings. From Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steak and Cheese Categories: Cheese/eggs, Beef Yield: 6 servings 2 lb Top Round Steak 6 tb Butter 1/4 c Flour 1 ea Lg Onion, finely chopped 1/2 ts Salt 1 c Beef Bullion 1/4 ts Pepper 1 c Sharp Cheddar Cheese, grated 1/4 ts Garlic or Celery Salt 2 tb Parsley, finely chopped Steak should be cut in thin slices. Pound steak out until it is about 1/4-inch thick. Combine flour, salt, pepper and garlic salt and rub into steak on both sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat. Sprinkle with chopped onion and add bullion. Bring to a boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle cheese and parsley over top, cover again, and cook another minute or so to melt cheese. Good served with hot fluffy rice. Source: TEXAS THE BEAUTIFUL COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coke Cake Categories: Cakes Yield: 8 servings 2 c Flour 1 ts Baking Soda 2 c Sugar 2 ea Eggs, beaten 1 1/2 c Marshmallows 1/2 c Margarine 1/2 c Shortening 3 tb Cocoa 1/2 c Margarine 6 tb Coca-Cola 3 tb Cocoa 1 lb Powdered Sugar 1 c Coca-Cola 1 c Pecans, chopped 1/2 c Buttermilk Marshmallows may be chopped or miniature. Sift together flour and sugar, stir in marshmallows and set aside. Bring to a boil, shortening, margarine, cocoa and Coke. Remove from heat and pour over dry ingredients. Stir in buttermilk, baking soda and eggs. Do not beat this cake mixture. Pour into a greased 13x9x2-inch pan and bake in a preheated 350 deg. oven for 45 minutes or until done. Cool 30 minutes before frosting cake. Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil. Boil a minute, remove from heat and gradually add sugar. Stir in pecans. Source: TEXAS THE BEAUTIFUL COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamed Onions Categories: Vegetables Yield: 4 servings 8 ea White onions 1/4 ts Cayenne pepper 1/2 pt Whipping cream 4 tb Butter 4 tb Flour 1/2 ts Salt Peel the onions. Parboil in about 3/4 cup water. (I do this part in a covered casserole in the microwave). Make white sauce with rest of ingredients. If you like a stronger onion flavor, thin the white sauce with part or all of the onion water. Otherwise, thin it with your choice of cream, milk, water, chicken broth or whatever flavor you like. Add onions and bake at 325 to 350 until bubbly. If you're a real creamed onion pig like we are, this will not serve four. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Butter Categories: Sauces Yield: 1 servings 1/4 c Butter or Margarine 1/2 ts Salt 1 tb Lemon Juice 1/8 ts Cayenne 1 tb Parsley, chopped A dash of hot pepper sauce may be used instead of the cayenne. In 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. (Or, in small bowl with spoon, stir butter or margarine until creamy. Slowly stir in remaining ingredients.) Serve Lemon Butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish. Source: The Good Housekeeping Illustrated Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mississippi Mud Cake Categories: Cakes Yield: 8 servings 1/2 c Butter, softened 1 c Pecans, chopped 1 c Sugar 10 oz Marshmallows 3 x Eggs 1 ea Chocolate Frosting 3/4 c All Purpose Flour 1/4 c Butter 1/2 ts Baking Powder 1/4 c +2 T Cocoa 1 ea Dash Salt 1/4 c +3 T Warm Milk 1/4 c +1 /12 T Cocoa 1 ts Vanilla Extract 1 ts Vanilla Extract 16 oz Powdered Sugar, sifted Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yield: one 13x9 inch cake. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yield: enough for one 13x9 inch cake. Source: Southern Heritage CAKES Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cola Roast Categories: Meats Yield: 8 servings 1 ts Salt 1 o Cola Flavored Carbonated 1/2 ts Pepper 12 oz Chili Sauce 1/2 ts Garlic Powder 2 tb Worcestershire Sauce 4 lb Bottom Round Roast 2 tb Hot Pepper Sauce 3 tb Vegetable Oil Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2 to 3 hours until tender. Source: The Mr. Food Cookbook OOH it's so GOOD!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hawaiian Sweet-And-Sour Meatballs Categories: Ground beef, Beef Yield: 4 servings 1 1/2 lb Ground beef 1/4 ts Pepper 1/4 ts Nutmeg 2 ea Green peppers,bite size 1 ts Salt 1/4 ts Garlic powder or minced garl 2 tb Salad oil 4 tb Cornstarch 1/2 c Brown sugar 1 1/4 c Pineapple juice 2 c Fresh pineapple chunks 1 tb Soy sauce 2 ea Eggs 1/3 c Water 1 ea Onion, minced 3 tb Vinegar Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated. Yield 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chip Squares Categories: Desserts, Chocolate Yield: 4 servings 1/2 c Firmly Packed Brown Sugar 1/2 c Margarine Softened 1 ea Large Egg 1 ts Vanilla 1/2 c Unbleached Flour 1/2 c Rolled Oats 1 ts Baking Powder 1/4 ts Salt 1/3 c Semisweet Chocolate Chips 1/4 c Chopped Nuts Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16 Cookies ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wonderful Layered Peach Dessert Categories: Desserts Yield: 4 servings 1 1/2 c Plain flour 8 oz Whipped topping 1/2 c Chopped pecans 2 c (3c) Peaches & sugar 1/4 c Packed brown sugar 1 3/4 c Powdered sugar 1/2 c Melted butter 1/2 ts Almond flavoring 8 oz Cream cheese, softened FOR CRUST: Combine flour, sugar and pecans. Add the butter. Mix well and press mixture in bottom of 13 x 9 baking dish. Bake at 350F for 18-20 minutes. Cool. FOR FILLING: Beat cream cheese and powdered sugar at medium speed until light and fluffy. Fold in whipped topping and almond flavoring. Drain peaches and add to whipped topping mixture. Spoon over cooled crust and chill for several hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Balls Categories: Appetizers Yield: 20 servings 1 ea Stick butter, melted 1 c Grated sharp cheddar cheese 1 c Plain flour 1 c Rice Krispies 1/8 ts Cayenne pepper 1 ea Dash hot sauce Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Junction City Raspberry Pie Categories: Pies, Desserts Yield: 6 servings 20 oz Frozen Raspberries, thawed 1 pk Unflavored Gelatin 2 c Vanilla Wafer Crumbs 1/4 c Water, cold 1/2 c Sugar 1/2 ts Lemon Peel 1 ts Cinnamon 1/2 pt Heavy Cream 5 tb Butter, melted 1 ts Vanilla Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired. Source: Missouri Cookin' ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ozark Mountains Stew Categories: Soups/stews, Beef Yield: 8 servings 5 c Beef Cubes 28 oz Can Tomatoes 2 tb Flour 3 tb Chili Powder 1 tb Paprika 1 tb Cinnamon 1 ts Chili Powder 1 ts Ground Cloves 2 ts Salt 1 ts Dry Crushed Red Peppers 3 tb Lard 2 c Potatoes, chopped 2 ea Onions, sliced 2 c Carrots, chopped 1 ea Clove Garlic, minced Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes). Source: Missouri Cookin' ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Potato Bread Categories: Breads, Desserts Yield: 1 servings 2 3/4 c All Purpose Flour, sifted 1 ts Soda 2 1/2 ts Baking Powder 1 ea Egg 3/4 ts Salt 1/2 ts Vanilla 1 tb Salad Oil 1 tb Grated Orange Rind 1 1/4 c Fresh Orange Juice 1/2 c Nuts, chopped 1 c Sugar 2/3 c Riced Cooked Potatoes In large bowl sift together flour, sugar, baking powder, baking soda and salt. In small bowl, beat together egg, oil, orange juice, orange rind and vanilla. Stir in prepared potatoes. Add orange mixture all at once to dry ingredients and stir to mix well; sift in nuts. Turn into greased 9x5x3 loaf pan. Bake in 325 oven 60 min. until cake tester inserted comes out clean. Cool 10 min. Remove from pan and cool completely. Source: Indian Cookin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Petto Di Pollo Al Limone E Zen Zaro Categories: Poultry, Meats Yield: 4 servings 4 ea Boneless Chicken Breasts 1/2 c Sliced Marinated Ginger 2 tb Unsalted Butter 3 ea Juice of Medium Lemons 1 c Dry White Wine 1/4 c Parsley, finely chopped 1. Remove skin and fat from chicken breasts. With a wooden mallet, flatten (and tenderize) chicken breasts. 2. With a sharp knife, slit the breasts through the centre, leaving a small hinge for the two halves. 3. In a heavy skillet, melt butter. Add wine and heat together until bubbly. Add prepared chicken breasts and cook on medium-high heat for about two minutes or until the chicken appears half cooked. 4. Add lemon juice and ginger to the chicken. 5. Reduce heat to medium-low and complete cooking, about six minutes 6. Remove breasts with a slotted spoon and serve immediately on a warmed platter. Garnish with lemon wedges and chopped parsley. From The Gazette, 90/12/05. Recipe from La Transition's John Gilsenan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Chitarra Parmigiana Categories: Pasta, Italian Yield: 4 servings 1/4 c Olive Oil 1 ds Crushed Chili Peppers 2 1/2 tb Butter 2 ts Powdered Oregano 8 ea Medium Mushrooms, sliced 1 1/2 lb Fresh Chitarra Pasta 4 ea Cloves of garlic, minced On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside. In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and toss all together until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese. From The Gazette, 90/12/05 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Tortoni Categories: Desserts, Fruits, Appetizers, Chocolate Yield: 4 servings 2 ea Sq Unsweetened Chocolate 1/4 c Sugar 6 oz Semi Sweet Chocolate 2 1/2 c Whipping Cream 1/2 c Chopped almonds 2 ts Sugar 4 ea Egg Whites 1 tb Vanilla 1/8 ts Cream of Tartar 6 oz Chopped Candied Red Cherries 1/8 ts Salt In a microwave oven or over boiling water, melt both kinds of chocolate. Set aside to cool. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes. Beat egg whites with cream of tartar and salt until foamy white. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form. Beat two cups of cream in a bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well. Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture. Small chunks of chocolate may remain. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter). Freeze until firm. four hours or overnight. Beat remaining 1/2 cup of cream in a small bowl until stiff. Garnish each tortoni with a rosette of cream and a candied cherry. From The Gazette, 90/12/05 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fajitas Categories: Mexican, Poultry Yield: 8 servings 1 1/2 lb Boneless chicken breast 1/3 c Dry Sherry 2 x Garlic cloves 1 tb Chili Powder 2 x Jalapeno peppers 2 ts Ground cumin 1/2 c Olive Oil Slice the chicken breast into long 1/2 inch wide strips. To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely (10 seconds or so). Add the remaining ingredients and process until smooth (about another 10 seconds.) Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Preheat the oven broiler. Drain the chicken, reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes; turn, baste with marinade, and broil for another five minutes. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde. Source: Pleasures of Cooking magazine, Jan/Feb 1987, p. 11. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Verde Categories: Mexican, Sauces, Salsa Yield: 20 servings 2 x Garlic cloves 13 oz Tomatillos (fresh or canned) 3 x Scallions 4 oz Mild green peppers (chopped) 1/2 c Parsley leaves 1/4 ts Hot pepper sauce 1/4 c Cilantro 1 ts Salt (or to taste) 1 x Pickled jalapeno pepper Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987, p.10-11. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kentucky Kernels - S.a. Express News - Karen Haram Categories: Cookies Yield: 10 servings 4 tb Butter (1/2 Stick) 1/3 c Bourbon 1 ea Box of Powdered Sugar 1 c Pecans, chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zinfandeli's Tortilla Soup - S.a. Express - Arlene Lightsey Categories: Soups/stews, Mexican Yield: 8 servings 1 tb Vegetable Oil (or two) 1/2 c Water 1 1/2 ts Garlic, fresh, chopped 1/4 c Cilantro, fresh, chopped 8 ea Corn Tortillas, chop coarse 2 tb Epazote, chopped 2 c Onion puree 1 ea Salt to taste 1 ts Cayenne pepper 1 ea White pepper to taste 2 tb Cumin powder 2 ea Chicken breasts, cook & dice 3 ea Bay Leaves 1 ea Chopped Avocado 3/4 c Tomato Paste 1 ea Corn Tortilla strips, fried 1 1/2 tb Chicken Base (See note) 1 ea Shredded Monterey Jack Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio..... Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boudin Blanc I - (Sausage-Making Cookbook) French Categories: Pork/ham, French, Sausages Yield: 5 servings 2 1/2 lb Pork butt, fine ground 3 ts Quatre-epices 2 1/2 lb Chicken breast, fine ground 20 ea Eggs 2 tb Salt 6 tb Rice flour 3 ts White Pepper 6 c Milk Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pour la France's Fudge Caramel Cake - Express News Categories: Cakes, Sauces Yield: 10 servings 2 ea 9-inch layers of choc. Cake 1/3 c Light Corn Syrup 1 ea Fudge Icing (Recipe) 1 c Brown Sugar, firmly packed 1 ea Caramel Sauce (Recipe) 2 ts Butter 1 1/2 c Cashews, roasted, unsalted 1/8 ts Salt 2 c Heavy Cream 1/3 c Heavy Cream 2 1/2 lb Semisweet Chocolate FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas...... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pour la France Chocolate Decadence Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 c Butter or margarine 1 tb Unsifted all-purpose flour 1 1/3 lb Dark semi-sweet chocolate 1 x Whipped Cream 1 tb Granulated sugar 1 x Raspberry Sauce Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San Antonio. Tx Melt butter and chocolate together over very low heat, stirring constantly. Set aside to cool. Whip eggs with electric mixer until they reach full volume, approximately 7 minutes. Carefully fold in chocolate mixture, sugar and flour. Pour batter in 10 inch cake pan that has been greased and lined with wax paper or parchment paper. Bake in preheated 325 degree oven 30 minutes. Be careful not to overbake. Cool completely to room temperature before removing from pan. To serve, spoon whipped cream on top of sliced Chocolate Decadence. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala. Put all ingredients in small saucepan. Bring to boil. Refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Dip Categories: Fish/sea, Dips Yield: 1 servings 10 oz Canned Shrimp, drained 3 ea Drops of Tabasco Sauce (or4) 1/4 c Dr. Pepper 8 oz Cream Cheese, softened 2 ts Lemon Juice, fresh 3 tb Mayonnaise 1/8 ts Onion Salt 1 ts Worcestershire Sauce 1 x Dash Garlic Powder Combine 1/2 the shrimp and the remaining ingredients in blender or electric mixer; blend until fluffy and smooth. Coarsely chop remaining shrimp; fold into mixture. Refrigerate. Source: Cookin' with Dr. Pepper ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Catfish with Spicy Strawberry Sauce Categories: Fish/sea, Cajun, Sauces Yield: 4 servings 2 lb Catfish Fillets 1 ea Clove Garlic, minced 1 x Salt 2 ts Horseradish 1 x Black Pepper 3/4 c Cornmeal 2 oz Hot Pepper Sauce 3/4 c Flour 1 1/2 c Strawberry Preserves 1/2 c Safflour Oil 1/2 c Red Wine Vinegar 1 x Fresh Strawberries, 1 tb Soy Sauce 1 x Parsley Sprigs, optional 1/4 c Seafood Cocktail Sauce * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Dip a la Dr. Pepper Categories: Dips, Beans Yield: 2 servings 1 ea Can Red Kidney Beans, drain 1/2 c Dr. Pepper 3 tb Tomato Paste 4 oz Can Green Chilies, drained 2 tb Oil 1 ts Worcestershire Sauce 1 ts Salt 1 c Sharp Cheddar, shredded 1/4 ts Black Pepper 1 x Crisp Chopped Bacon 1 ea Clove Garlic, minced Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips, crackers. Source: Cookin' with Dr. Pepper ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Fruit Nut Bread Categories: Breads, Desserts Yield: 1 servings 1 c Ocean Spray Cranberries 1 ts Salt 1/2 c Nuts, chopped 1/2 ts Baking Soda 1 tb Orange Peel, grated 2 tb Shortening 2 c All Purpose Flour 1/4 c Orange Juice 1 c Sugar 1 ea Egg, well beaten 1 1/2 ts Baking Powder * Cranberries can be either fresh or frozen and should be coarsely chopped. Preheat oven to 350"F. Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking soda, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into the prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight. Source: Skaggs ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marshmallow Fudge Categories: Candies Yield: 1 servings 1 c Milk 2 ea Square Unsweetened Chocolate 2 1/2 c Sugar 1/4 ts Salt 2 tb Light Corn Syrup 2 tb Oleo 1 ts Vanilla 12 ea Marshmallows * 6 T of Cocoa may be substituted for the Unsweetened CHocolate Squares Heat milk & chocolate together in heavy saucepan over low heat until chocolate is melted. Add sugar, salt and corn syrup. Cook, stirring until boiling starts. Cover and boil 3 minutes to wash down sugar crystals from pan sides. Uncover. Cook without stirring until thermometer reaches 232 degrees. Remove from heat and cool without stirring to lukewarm. Add vanilla and beat until fudge thickens and looses it's gloss. Cut each marshmallow into 8 pieces and stir into fudge. Turn into greased pan. Cut into squares when firm. Source: Grandmothers Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Endive, Beet and Red-Onion Salad Categories: Salads Yield: 4 servings 1/2 lb Raw Beets, trimmed 1 tb Red Wine Vinegar 3 ea Heads of Belgian Endives, md 3 tb Vegetable oil 1 ea Red onion 4 tb Finely Chopped Parsley 1 tb Dijon Mustard Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve. Serves 4. From The Gazette 90/12/12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti with Shrimp and Eggplant Categories: Pasta, Italian, Fish/sea Yield: 4 servings 1 1/2 lb Medium sized shrimps 1/4 ts Hot red pepper flakes 1 ea Eggplant (1 pound) 1/4 c Coarsely chopped fresh basil 4 tb Olive oil 4 qt Water 1 tb Finely chopped garlic 3/4 lb Spaghetti 4 cn Imported crushed tomatoes 3/4 c Grated parmesan cheese 1 ts Honey Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basic (flat Italian parsley can be substituted), salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing it, until it's nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese. Serves 4. From The Gazette 90/12/12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Truffier Au Chocolat a la Cafe De Paris Categories: Desserts Yield: 16 servings 1 ea 9 inch chocolate layer cake 8 oz White fondant 2 lb Semi-sweet chocolate 2 c Whipping cream With a serrated knife or thread, cut cake into two layers and place one layer in a 9 inch springform pan. In a double boiler, over hot water, melt chocolate and fondant. Or, use a microwave oven to melt the ingredients, allowing 12 minutes for chocolate, 20 seconds for fondant - medium power. Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds. Beat the remaining chilled cream until it forms soft peaks; set aside. In a large bowl, combine warm cram with fondant and melted chocolate. Stir until ingredients are evenly blended and the temperature is reduced to lukewarm. Beat the soft chocolate mixture and gradually incorporate the whipped cream. Spoon one-half of the creamy chocolate mixture over cake. Top with second layer of cake. Complete by spreading the second half of the chocolate mixture over top. Refrigerate the cake for 8 to 12 hours. Serve chilled with whipped cream and chocolate curls. Serves 16. From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the Cafe de Paris, 66 St. Louis in Quebec City. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walnut Shortbread Categories: Cookies Yield: 12 servings 1 c Softened butter 1 1/2 c Chopped walnuts 3/4 c Icing sugar 12 ea Large walnut pieces 1 ts Vanilla Cream butter, icing sugar and vanilla until light. Stir in flour and chopped walnuts. Pat dough into 9-inch pan with removable bottom. Score with fork into 12 pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie sheet. Bake in oven heated to 325 degrees for 40 minutes or until lightly brown. Cool. Cut into wedges. Makes 12 servings. Store in tightly covered tin container. From The Gazette 90/12/12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kay's Shortbread Categories: Cookies Yield: 6 servings 1 c Butter 1 ts Cornstarch 3/4 c Icing sugar 1 pn Baking powder 2 c All-purpose flour 1 pn Salt In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool. Makes five to six dozen. From The Gazette, 90/12/12 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kentucky Pecan Cake Categories: Cakes Yield: 1 servings 2 1/2 c Self Rising Flour 2 tb Hot Water 2 c Sugar 4 ea Egg Yolks 1 1/2 c Vegetable Oil 1 c Chopped Pecans 1 c Applesauce 4 ea Egg Whites 2 1/2 tb Ground Cinnamon 1 x Powdered Sugar Combine first 7 ingredients in order listed; beat at medium speed of mixer until smooth. Stir in chopped pecans. Beat egg whites (at room temperature) until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350" for 1 hour and 30 minutes. Invert pan, and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Pie Categories: Pies, Desserts Yield: 1 servings 8 oz Cream Cheese 1 1/2 c Sifted Powdered Sugar 1 c Crunchy Peanut Butter 2 ea 9-in Graham Cracker Crusts 16 oz Whipped Topping 1 x Garnish: chocolate shavings Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar, and continue beating until smooth. Spoon filling into prepared crusts. Cover and freeze at least 8 hours. Garnish, if desired. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Piney Woods Hush Puppies Categories: Breads Yield: 48 servings 2 1/2 c Yellow Corn Meal 1 tb Baking Powder 1 ts Soda 1 ea Egg, beaten 1 ts Salt 2 c Buttermilk 2 tb Granulated Sugar 1 1/2 c Cooking Oil (about) 2 tb All-Purpose Flour Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon. If it is too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil to heat a few seconds after removing a batch. Delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen hush puppies, place on oven rack in preheated 250"F until very hot and crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in about 2 1/2 minutes. When batter consistency is correct and oil is at 350"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil. If they are cooked in oil that is too hot, they will not cook in the center. Serving suggestions: Especially good served with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source: Texas Recipes from Texas Places v1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brandied Cheddar Spread Categories: Appetizers, Spreads Yield: 5 servings 1 lb sharp cheddar cheese 2 tb heavy cream 1/3 c brandy 1 ea dash nutmeg 3 tb butter (room temp) 1 ea dash cayenne pepper Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serving so the cheese may be spread easily. A good bourbon may be substituted for brandy with excellent results. Makes about two cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skewered Mozzarella with Canadian Bacon Categories: Appetizers, Canadian Yield: 4 servings 28 ea sliced Canadian bacon 2 ea cans tomato sauce 12 oz mozzarella cheese 1 1/2 c grated parmesan cheese 12 ea slices french bread 1 ea paprika 12 ea slices raw tomato 1 ea salad oil again 1/3 c salad oil Note: You'll need four skewers approximately 10-12 in. long. Also the french bread should be the long and narrow kind cut into 1/2 inch slices. The raw tomato is also cut into 1/2 inch slices. The cans of tomato sauce are 8 oz. You'll need 28 pieces of cheese to equal the number of slices of bacon. Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of Canadian bacon around each piece of cheese. Press the bacon firmly to hold the cheese in place. Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be merely light brown. On each skewer thread alternate pieces of bacon apped around the mozzarella, bread and tomato. Begin and end with the con. Place each skewer in a shallow baking pan or shallow earthenware sserole. Be sure the folded top of each piece of bacon is up. Pour mato sauce over each skewer. Sprinkle generously with parmesan cheese. rinkle lightly with paprika and additional salad oil. Preheat the oven 400 degrees. Bake the skewers until brown on top. Serve immediately ile very hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Chicken Salad (Oster Kitchen Center Cookbook) Categories: Cheese/eggs, Poultry Yield: 4 servings 2 c Chicken -cooked, diced 1/2 c Almonds - blanched 1/2 c Mayonnaise 1/2 ea Onion - small 1 1/2 c Celery - diced 4 c Potato chips - whole 1 ea Lemon slice - peeled 1 c Cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sam Arnold's Boneless Rump Roast Categories: Beef Yield: 10 servings 1 x Boneless Rump Roast 1 x Wine; OR 1 x Salt 1 x Vinegar; OR 1 x Fresh Rosemary Needles 1 x Lemon Juice 1 x Garlic Salt 1 x Beef Stock; OR 1 x Freshly Ground Black Pepper 1 x Red Wine 1 x Beer; OR 1 x Minced Shallots NOTE: This recipe is adjustable to all sizes of roasts. This is the Marinate the meat for a couple of hours in a liquid that is slightly acidic--a liquid such as wine, beer, vinegar, or lemon juice. Roast for 15 minutes per pound at 325 degrees F. For the last 15 minutes, cook at 500 degrees F. For example, for a 4 pound roast, total cooking time is 1 hour but it will be 45 minutes at 325 degrees F. and 15 minutes at 500 degrees F. This will crust the outside of the roast and the inside will be medium, barely pink. This is based on room temperature meat. If the meat is quite cold, extend the baking time. After 3/4 of the cooking time, sprinkle with salt and some fresh or dry rosemary needles. Turn the roast with WOODEN SPOONS (Very important that you do not pierce the meat) and season it all over. Rosemary, seasoned salt or garlic salt are nice, and some freshly ground black pepper adds to the flavor also. Swab the roast with some fresh lemon juice--this will also add to the zing of the meat. When cooked, snip off the cords and slice to serve. From the roasting pan, spoon off the fat from the accumulated juice. Add some beef stock or red wine to the juices, a few minced shallots or green onion shreds and cook down at high heat to a reduction or concentrated sauce. Adjust the seasonings, salt, pepper, and herbs of your choice, and serve with the roast. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rumaki Categories: Appetizers, Poultry, Meats, Chinese Yield: 12 servings 1 lb Chicken Livers 1/2 ts Ginger; Powdered 8 oz Water Chestnuts; Drained 1/2 ts Chinese 5-Spice Powder; OR 12 ea Bacon Strips 1/2 ts Curry Powder 1/4 c Soy Sauce Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brie En Croate Categories: Appetizers, Cheese/eggs Yield: 5 servings 1 ea Brie round 1 ea Egg 1 ea Pastry dough 2 tb Milk Completely enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Yakitori Categories: Appetizers, Beef, Oriental Yield: 4 servings 1/2 c Soy sauce 2 tb Vegetable oil 2 tb Lemon juice 1 ts Sesame seeds 2 tb Sugar 1 lb Beef sirloin(finely chopped) 1 ea Garlic clove (crushed) 2 ea Green onions(finely chopped) 1/2 ts Ginger (ground) in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refrigerate 4 hours; drain. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Satay Categories: Appetizers, Fruits, Pork/ham, African Yield: 6 servings 1/2 lb Boneless Pork; Lean 1/4 c Peanut Butter; Chunky/Smooth 2 tb Soy Sauce 1/2 ts Salt 2 tb Steak Sauce; Thick 5 ea Hot Pepper Sauce; drops 10 ea Apricots; Dried Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak sauce. Cover and refrigerate for several hour, stirring occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5 minutes. Place the apricots and their cooking liquid in a blender container or food processor. Add peanut butter, salt, and hot pepper sauce. Cover and process until smooth. Reheat when ready to serve. Thread the marinated pork cubes on skewers. (If you use wooden skewers, soak them in water 2 hours before using.) Brush with remaining soy sauce mixture. Cook over hot coals or under broiler for 6 to 8 minutes, turning often. Serve with the warm apricot-peanut butter sauce for dipping. NOTE: Satay serves 2 when served as a main course. Double the meat portion of the recipe for 4 people. If you like, serve kabobs of mushrooms along with the pork. Thread small fresh mushrooms on separate skewers, brush with melted butter and grill or broil along with the pork. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Dumplings Categories: German, Vegetables Yield: 4 servings 8 ea Med. Potatoes 1/2 ts Pepper 3 ea Egg Yolks, Beaten 1 1/2 ts Salt 3 tb Corn Starch 1 x Flour 1 c Bread Crumbs Peel potatoes and boil in salted water until soft. Drain and mash smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and pepper. Mix thoroughly and shape into dumplings. You may need to add flour to make dumplings hold together. Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 or 20 minutes. Source: Cooking German Style ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Peanut Butter Pie Categories: Desserts, Pies, Chocolate Yield: 6 servings 1/3 c Semi-sweet Chocolate Chips 1/4 c Peanuts; Chopped 1 tb Light Corn Syrup 2 ea Egg Whites; Lg 1 tb Water 2 tb Sugar 1/3 c Creamy Peanut Butter 1 ts Vanilla 1/3 c Sugar 1 c Heavy Cream; Whipped 3 tb Light Corn Syrup 14 ea PeanutButterSandwichCookies 3 tb Water 3 tb Butter Or Regular Margarine ~----------------------PEANUT BUTTER COOKIE CRUST------------------------- Prepare the Peanut Butter Cookie Crust and set aside. Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the peanut butter cookie crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hours or overnight. Remove from the freezer 10 minutes before serving. PEANUT BUTTER COOKIE CRUST: Crush the cookies and melt the butter or margarine. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tabbouli Salad Categories: Salads, Vegetables Yield: 6 servings 1 c Bulgur wheat, uncooked 1/2 c Parsley, chopped 2 c Boiling water 3 tb Mint, fresh chopped or, 1/3 c Vegetable oil 2 ts Mint, dry crumbled 1/3 c Lemon juice 6 ea Green onions & tops, minced 2 ts Salt 2 ea Tomatoes, chopped 1 ts Pepper Pour boiling water over wheat in a bowl. Let stand one hour. Drain well and return to bowl. Add remaining ingredients and blend well. Chill at least two hours. Serve on a bed of lettuce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Chocolate Pie Categories: Desserts, Pies, German, Chocolate Yield: 12 servings 3 c Sugar 1 ts Vanilla 7 tb Baking Cocoa 2 c Coconut; Flaked 13 oz Evaporated Milk 1 c Pecans; Chopped 4 ea Eggs: Lg, Beaten 2 ea Unbaked 9-inch Pie Shells 1/2 c Butter Or Regular Margarine Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chip-Pecan Pie Categories: Desserts, Pies, Chocolate Yield: 6 servings 1/2 c Semi-Sweet Chocolate Chips 1/2 c Sugar 1 ea Unbaked 8-inch Pie Shell 1/4 c Butter Or Regular Margarine 2 ea Eggs; Lg 1/4 ts Salt 3/4 c Dark Corn Syrup 3/4 c Pecan Halves Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell. Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Pecan Pie Categories: Desserts, Pies, Chocolate Yield: 8 servings 3/4 c Sugar 3 ea Eggs; Lg 1/2 ts Salt 1 ts Vanilla 1 c Light Corn Syrup 1 c Pecans; Chopped 3 oz Baking Chocolate,Melt & Cool 1 ea Unbaked 9-inch Pie Shell 3 tb Butter or Regular Margarine Combine the sugar, slat, corn syrup, cooled chocolate, melted butter, eggs and vanilla in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and turn into the unbaked pie shell. Bake in a 375 degree F. oven for 35 minutes or until set. (Pie will be puffy when it comes out of the oven and will sink while cooling.) Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Extra-Rich Chocolate Pecan Pie Categories: Desserts, Pies, Chocolate Yield: 6 servings 6 oz Semi-Sweet Chocolate Chips 2 tb Unbleached Flour 2/3 c Evaporated Milk 1/4 ts Salt 2 tb Butter Or Regular Margarine 1 ts Vanilla 2 ea Eggs; Lg, Slightly Beaten 1 c Pecans; Chopped 1 c Sugar 1 ea Unbaked 9-inch Pie Shell Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filled Berlin Doughnuts (Bismarks) Categories: Breads, Desserts Yield: 12 servings 1 pk Active Dry Yeast; OR 2 ts Rum Extract 1 tb Active Dry Yeast; Bulk 1 c Milk; Scalded 1/4 c Warm Water; (110-115 Deg F) 1 x Unbleached Flour; * 1/2 c Sugar 2 ea Eggs; Lg, Well Beaten 1 ts Salt 1 x Fat For Deep Frying; ** 1/3 c Butter Or Regular Margarine 1 x Jam Or Jelly 1 tb Orange Juice * Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs. Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm. When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes. Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes). About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool. Cut a slit through the center in the side of each doughnut. Force about 1/2 ts of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Micro-Wave Peanut Brittle Categories: Candies Yield: 12 servings 1 c Raw peanuts 1 ts Butter 1 c Sugar 1 ts Vanilla 1/2 c White corn syrup 1 ts Baking soda 1/8 ts Salt Stir together peanuts, sugar, syrup, salt. Cook 4 minutes on high. Stirring well, cook another 4 minutes. Add butter and vanilla to peanut mixture stirring to blend. Return and cook 2 minutes. (Peanuts will be slightly browned and syrup hot). Add baking soda and gently stir till foamy. Pour onto aluminum foil. Let cool, break into pieces and store air tight container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quebec-Style Roast Goose Categories: Poultry Yield: 6 servings 10 ea Slices, White Bread 1 ea Chopped Stalk of Celery 1 c Dried Currants 1 ea Clove, Garlic, minced 4 ea Apples, Peeled, Sliced 1 ea Bay Leaf 1 tb Dried Thyme 3 ea Whole Cloves 4 tb Melted Butter 1 ea Sprig, Fresh Thyme 1 tb Vegetable Oil 1 ea Sprig, Fresh Marjoram 1 ea Goose (8 - 10 lbs) 1/4 c White Wine 1 ea Chopped Onion 1 ts Tomato Paste 1 ea Chopped Carrot 1 cn 10 oz Chicken Bouillon Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buche De Noel Categories: Cakes Yield: 4 servings 6 ea Eggs 1 pn Salt 1 c Granulated Sugar 1 ds Vanilla Extract 1 c Cake and pastry flour 1 ea Fruit Jelly or Jam 1 ts Baking powder Beat eggs until foamy, then beat in sugar. Sift flour, baking powder and salt together and beat into egg mixture. Blend in vanilla. Grease a jelly roll pan, 17 by 11 inches. Spread with wax paper, grease paper, then sprinkle with flour. Pour batter into prepared pan and bake in oven preheated to 400 degrees until cake springs back when pressed with finger, 10 - 20 minutes. Turn cake out onto tea towel sprinkled with icing sugar. Roll up the shorter side, using towel to push cake into place, then unroll, trim off crisp edges, spread with jelly or jam, and roll up. Let cool on rack. Ice with a chocolate butter icing. Ends of "log" may be iced with a mocha icing and the log sprinkled as desired with icing sugar. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bar-B-Barn Ribs Categories: Meats Yield: 4 servings 2 lb Ribs, Parboiled 1/2 ts Pepper 1 c Apple Sauce 1/2 ts Paprika 2 c Brown Sugar 1/2 ts Garlic Powder 1/2 c Lemon Juice 1/2 ts Cinnamon 1/2 ts Salt In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Over medium-high heat, bring the sauce to the boiling point and continue boiling for one to two minutes. Place parboiled ribs in an ovenproof dish and brush liberally with the sauce. Bake for 45 minutes at 350 degrees. Turn ribs and bush underside with remaining sauce. Continue baking for 45 minutes. Serves four. From The Gazette, 90/12/19. Bar-B-Barn ribs are a Montreal favourite. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Spicy Almonds Categories: Desserts Yield: 4 servings 1/4 c Unsalted Butter 1 ts Garlic Powder 2 tb Worcestershire sauce 1/2 ts Cayenne Powder 1 ts Ground Cumin 3 c Whole Natural Almonds 1/2 ts Sugar 1/2 c Coarse Salt Preheat oven to 350 degrees Melt the butter in a medium-size saucepan. Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook over low heat for 2 - 3 minutes. Add the nuts and stir to coat evenly with seasonings. Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally. Remove from the oven and toss with coarse salt. Cool. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Forgotten Cookies Categories: Cookies Yield: 36 servings 2 ea Egg Whites 1 ts Vanilla 1 pn Salt 1 c Chocolate Chips 1/4 c White Sugar Preheat oven to 325 degrees. Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel. Makes 3 dozen. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beacon Hill Cookies Categories: Cookies Yield: 36 servings 2 ea Egg whites 1/2 ts Vanilla 1/2 c Sugar 1 c Chocolate chips 1/2 ts Vinegar 3/4 c Chopped walnuts or pecans Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mincemeat Plum Pudding Categories: Cakes Yield: 8 servings 1 1/2 c Bottled mincemeat 1 1/2 c All-purpose flour 1/2 c Packed brown sugar 1 1/2 ts Baking powder 1/3 c Butter 1/2 ts Baking soda 1/2 c Orange juice 1/2 ts Cinnamon 1 ts Finely grated orange rind 2 ea Eggs, lightly beaten 2 tb Dark rum or brandy 3/4 c Chopped walnuts or almonds In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum. Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once. In another bowl, sift together the flour, baking powder, soda and cinnamon. Pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined. Lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper. If using souffle dish, invert a greased glass in the centre of dish. Spoon batter evenly into prepared dish. Place an inverted dinner plate in the bottom of microwave and set the dish on the plate. Microwave at medium for 10 minutes. Rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist. Let stand on counter top for 15 minutes. Run a knife around the outside of dish. Invert on to a serving plate and let cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm. Accompany with Rum Eggnog Sauce. Serves 8. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rum Eggnog Sauce Categories: Sauces Yield: 8 servings 1 1/2 c Store-bought Eggnog 1/2 c Whipping cream 1 tb Cornstarch 2 tb Rum or brandy In a 4 cup glass measure, blend the eggnog and cornstarch until smooth. Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice. Cover and let cool slightly; refrigerate until cold. In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy. Fold into eggnog mixture until smooth. Refrigerate sauce until ready to serve. Makes about 2 cups. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Chilanda Casserole Categories: Mexican, Cheese/eggs, Ground beef, Beef, Casseroles Yield: 4 servings 1 lb Ground Beef 1/2 ts Salt 1 ea Med. Bell Pepper, chopped 12 ea Corn Tortillas 1 ea Clove Garlic, minced 2 c Shredded Cheese 16 oz Pinto Beans, drained 1 x Lettuce, shredded 15 oz Tomato Sauce 1 x Sour Cream 1 c Picante Sauce, med. hot 1 x Fresh Tomato, chopped 1 ts Ground Cumin * Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce. Source: 01!02!91 Tyler Morning Telegraph (Bennie Cox) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smackin Cracklin Cornbread Categories: Breads Yield: 8 servings 2 c Self-rising corn meal 1 1/2 c Buttermilk 1 ts Sugar 1 tb Flour 1/4 ts Salt 2 ts Melted butter 1 1/2 c Crackers 1 1/2 c Cracklins Mix all ingredients well. Form into two pones. Put additional shortening or drippings on top. Bake at 450 degrees for 20 minutes. You may use a divided iron skillet or cornstick pan. Actually, you can use a regular on skillet if that's all you have. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seasoned Turkey Patties Categories: Poultry Yield: 4 servings 1 pk Fresh Ground Turkey 1 1/4 ts Worcestershire sauce 1/2 c Chopped onion 1/2 ts Poultry seasoning 1/3 c Fine dry bread crumbs 1/2 ts Garlic salt 1 x Egg 1/2 ts Seasoned salt Mix all ingredients. Shape into four or five 1/2 inch thick patties. Prepare your grill, stove, oven or microwave. Cook 4 minutes each side. For microwave cook 2 minutes each side. Occasionally brush with broth, butter or barbecue sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon-Wrapped Turkey Burgers Categories: Poultry Yield: 6 servings 12 ea Bacon slices 1 ts Worcestershire Sauce 1 pk Fresh ground turkey 1/2 ts Garlic salt 1/2 c Fine dry bread crumbs Set oven control to broil and/or 550 degrees. Cook back until limp; cool. Mix turkey, bread crumbs, worcestershire sauce and garlic salt. Salt and pepper to taste. Shape into 6 1/2" inch thick patties. Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks. Broil with tops about 4" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Turkey Loaf Categories: Poultry Yield: 8 servings 1 pk Fresh Ground Turkey 1 tb Worcestershire sauce 3/4 c Fine dry bread crumbs 1 tb Prepared horseradish 3/4 c Milk 1 ts Poultry seasoning 1/2 c Onion, finely chopped 1 ts Dry mustard 1/2 c Green pepper finely chopped 1/4 ts Garlic powder 2 x Eggs, beaten Heat oven to 350 degrees. Grease loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches. Mix all ingredients in bowl thoroughly. Salt and pepper to taste. Press firmly in loaf pan. Bake until turkey is no longer pink and mixture is firm, about 1 1/4 hours. Let stand 10 minutes. Top each serving with catsup if desired. Note: Recipe can be doubled. Bake in waxed paper-lined 6 cup ring mold about 1 1/4 hours. From: The turkey store cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey-Macaroni Chili Categories: Poultry, Pasta, Mexican, Chili Yield: 8 servings 2 tb Cooking oil 1 tb Vinegar 1 pk Fresh ground turkey 1 1/2 ts Sugar 1 x Onion, medium, chopped 1 ts Chili powder 1 x Green pepper, chopped 1 ts Garlic salt 2 1/2 c Chicken broth 1/4 c Grated parmesan cheese 1 pk Elbow macaroni-7 oz uncooked 2 tb Grated parmesan cheese 1 cn Tomato sauce 15 oz. 1 tb Parsley Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins. Salt and pepper to taste. Sprinkle rest of cheese on and serve. From: The turkey store cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Rice Ruination Categories: Desserts, Rice/grains, Chocolate Yield: 8 servings 1 cn Condensed milk (14 oz.) 3 ts Vanilla extract 2 oz Chopped semi-sweet 2 c Steamed boiled long-grained 4 tb (1/2 stick) unsalted butter 1 ts Confectioners' sugar 1/2 c Milk 1 c Heavy or whipping cream 2 ea Egg yolks 1 ea Piece of semi-sweet chocolat 1. Preheat the oven to 325 F. Butter a shallow souffle dish. 2. Combine the condensed milk with the chocolate in a medium-sized saucepan over low heat. Cook, stirring constantly, until the chocolate has melted, 5 minutes. Gradually add the butter, and stir until melted. Remove the pan from the heat. 3. Whisk the milk into the chocolate mixture. Beat in the egg yolks and 2 teaspoons of the vanilla. Then stir in the rice. Pour the mixture into the prepared souffle dish, and bake 30 minutes. The middle will be slightly loose. Cool on a wire rack. Refrigerate, covered, until well chilled. 4. Before serving, beat the cream in a large bowl until slightly thickened. Add the remaining 1 teaspoon vanilla and the confectioners' sugar, and beat until stiff. Pile the whipped cream on top of the pudding. Using a vegetable peeler, scrape the piece of semi-sweet chocolate over the top to make chocolate curls. Refrigerate until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cooked Wild Rice Categories: Vegetables, Rice/grains Yield: 2 servings 1/3 c Wild Rice 1 ts Butter; Unsalted 1 c Water 1 x Salt 1 ea Bacon Strip; Thick, Lean 1 x White Pepper; Freshly Ground Put the wild rice and water in a small sauce pan. Bring the water to a boil, then reduce the heat to a bare simmer, cover and cook until the rice is tender, 1 to 1 1/4 hours. While the rice is cooking, saute the bacon until golden brown and crisp, then drain on a paper towel. Cut the bacon crosswise into thin julienne strips and set aside. When the rice is done, gently stir in the butter with a fork until melted; season to taste with salt and pepper. Just before serving, toss the rice with the bacon strips. Makes 1 cup ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Soup Categories: Soups/stews Yield: 4 servings 3 tb Butter 3/4 c Peanut Butter 1 ea Onion, chopped 1 x Salt to taste 2 ea Stalks Celery, chopped 1 x Squeeze of Lemon Juice 1 tb Flour 1/2 c Heavy Cream 6 c Chicken Stock 1/2 c Chopped Peanuts Saute onions and celery in butter until soft. Sprinkle flour over vegetables and cook 1 minute, stirring to coat. Add stock and peanut butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then puree in batches in blender. (The soup may be made ahead to this point and refrigerated.) To serve, reheat in saucepan over medium heat. Correct seasoning with salt and lemon juice. Serve with a dash of cream and a sprinkling of peanuts. SOURCE: Dallas Morning News, 11/18/90 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizzalinni Greek Salad Dressing Categories: Salads, Dressings, Pizza, Greek Yield: 4 servings 1/2 ts Dry Mustard 2 tb Lemon Juice 1/2 ts Salt 6 ea Cloves Garlic, finely minced 1 ea Large Egg 1 ts Dried Oregano 1 1/4 c Salad Oil 1/2 ts Worcestershire sauce 1 tb White Vinegar 1 ds Pepper (to taste) In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil and lemon juice. Stir in minced garlic, oregano, worcestershire sauce. Add pepper. Refrigerate mixture. Makes about 1 1/4 cups. From The Gazette, 91/01/09. The Pizzalini restaurant is owned by Spiro Maltezos. With his Hobart mixer running very slowly, Maltezos allows one hour to make the dressing. "A tiny hole punched in a can lets the vegetable oil drip into the eggs at a suitable rate," he said. The restaurant is located at 4805 Sources in Pierrefond (Montreal). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Minestrone Categories: Soups/stews, Sausages, Pasta Yield: 6 servings 1 lb Hot or Mild Italian Sausage 1 1/2 c Sliced carrots 2 tb Olive oil 1 1/2 c Frozen cut beans 1 ea Large onion, chopped 1 1/2 ts Dried basil 3 ea Large cloves garlic, chopped 1/2 ts Dried Marjoram 5 c Chicken stock 1 pn Hot Pepper Flakes 1 cn 28 oz tomatoes, chopped 1 cn 19 oz Romano beans 1 pk 10 oz frozen spinach, chop 3/4 c Small shell pasta Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender. Add the romano beans including liquid, and the pasta and peas. Let simmer 5 - 7 minutes more or until pasta is al dente - tender but firm. Adjust seasoning with salt and pepper to taste. Thin soup with additional chicken stock (if you wish). Ladle soup into heated bowls and sprinkle with grated Parmesan cheese. Serves 6 - 8. From The Gazette, 91/01/09. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brussels Sprouts in Mustard Sauce Categories: Vegetables, Sauces Yield: 4 servings 10 oz Brussels Sprouts; Frozen, OR 1 c Chicken Broth 3/4 lb Brussels Sprouts; Fresh 1 ts Mustard; Dijon-style 1/2 c Chicken Broth 1/2 ts Pepper 1 ts Canola Oil; Puritan 1 tb Cornstarch 2 tb Green Onion; Chopped 1/2 c Skimmed Evaporated Milk Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once. EACH SERVING CONTAINS: CAL PROT CARB FIB FAT FAT CHOL SODIUM ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Divinity Categories: Candies Yield: 6 servings 2 c White Sugar; Granulated 1 ts Vanilla Extract 1/2 c Light Corn Syrup 1 c Nuts; Chopped, OR 1/2 c Water 1 c Cherries; Chopped, OR 1 pn Salt (1/8 tsp) 1 c Orange Peels; Chopped, Etc. 2 ea Egg Whites; Lg ~------------------------------OPTIONALS --------------------------------- NOTE: TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND BRING IT TO A BOIL. LET IT SIMMER UNTIL YOU NEED THE THERMOMETER. STEP 1: Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double-check, remove lid, leaving the wax paper in place.) STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5 C.). STEP 6: Test the syrup when the thermometer registers 246 degrees F. (119 C.). Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.). Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand. STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Sauce Categories: Desserts, Fruits, Sauces Yield: 4 servings 4 oz Apricots; Dried 2 ts Cornstarch 3/4 c Apple Juice 1 x Ginger; Ground, To Taste 1/2 c Orange Juice 1 x Cinnamon; Ground, To Taste 1/4 c Honey 1 tb Sweet Vermouth 2 tb Water Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set aside. In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly. Remove the pan from the heat and add the apricots, their cooking liquid and vermouth. Serve hot or well chilled. Each Tablespoon contains: Cal Prot Carb Fib Fat Fat Chol Sodium ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Country Fried Chicken Steak with Cream Gravy Categories: Meats, Poultry Yield: 8 servings 3 lb Sirloin Tip Roast; * 1 x Vegetable Oil; For Deep Fry 1 ts Salt; To Taste 2 tb Unbleached Flour 1 tb White Vinegar; Distilled 1 c Milk 3 c Unbleached Flour 1/4 ts Salt 2 tb Pepper; Freshly Ground 1 x Parsley Sprigs ~-----------------------------CREAM GRAVY-------------------------------- ~-------------------------------GARNISH---------------------------------- * Cut the meat into 1/2-inch thick slices. Pound the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil. For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cactus Chicken Fried Steak Categories: Meats, Mexican, Poultry Yield: 6 servings 6 ea 6-oz Cubed Steaks 1 tb Chicken Base 3 ea Eggs; Lg 3 tb Jalapeno Seasoning Salt 1/2 c Water 1 c Garlic Salt 2 c Unbleached Flour 3/4 c Celery Salt 1 qt Vegetable Oil; For Frying 1/4 c Salt 2 1/2 c Milk 2 c Jalapeno Powder; * 1 tb Instant Chicken Bouillon; OR 1/2 c New Mexico Chile Powder; * ~-----------------------JALAPENO SEASONING SALT-------------------------- * Both of these items should be available at grocery and specialty stores that handle Mexican foods. Add the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dirt Cake Categories: Cakes Yield: 10 servings 1 ea Flower pot 8 oz Cream cheese, softened 1 ea Garden trowel 1 c Confectioner's sugar 3 ea Gummy worms (or plastic) 1 ts Vanilla 1 ea Plastic flowers, bunch 2 pk Inst choc-fudge pudding(4oz) 16 oz Oreo cookies 3 c Milk 1/2 c Butter, softened 12 oz Whipped topping,1 tub thawed This is a joke, a bit of whimsy to lighten up your next party. The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff. The trick is to capture everyone's attention with an announcement of some sort, and as you are speaking, trowel out some of the dirt from the flower pot around the flowers and eat it. May be followed by a worm dug out of the "dirt". You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert. Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the "cake" together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. Refrigerate 10-12 hours before serving. Remove from refrigerator, decorate with flowers. Serve by digging out portions with the trowel. Serves 10 to 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sam Arnold's Cowboy Pot Roast Categories: Beef Yield: 4 servings 3 lb Pot Roast 1 ts Sugar 2 tb Margarine; OR 6 oz Apricots; Dried, 1 Pkg 2 tb Canola Oil; Puritan 1 ts Lemon Peel; Grated 1/2 ea White Onion; Md, Chopped 1 x Salt & Pepper; To Taste 1 1/4 c Beef Stock 1 x Leeks; White Only, * * Blanch the leeks with boiling water and then slice them. Cut the pot roast into small cubes (about 1-inch in size). Put a casserole over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize. When the onions are transparent and browned, add the meat to quickly brown. Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes. Heat the oven to 350 degrees F. and add the drained blanched leeks to the pot and adjust the salt and pepper to taste. Bake in the oven for 2 hours or until beef is tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sam Arnold's Cross Rib Roast Categories: Beef Yield: 6 servings 3 lb Cross-Rib Roast 2 tb Canola Oil; Puritan 1/2 c Carrots; Coarsely Chopped 1/2 c Black Olives; Pitted 1/2 c Celery; Coarsely Chopped 2 ea Tomatoes; Md, * 1/2 c Onions; Coarsely Chopped 2 ts Spice Mixture; ** 1/2 c Mushrooms; Coarsely Chopped 1 ea Bouquet Garni; *** 2 tb Butter; OR 1 x Beef Stock Or Red Wine * Tomatoes should be peeled, seeded and coarsely chopped. ** Spice mixture should be made up of thyme, oregano, and savory to *** Bouquet Garni should be made up of parsley, bay leaf, and a strip Brown the vegetables in the oil or melted butter. Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a casserole or stock pot. Place the beef on top. Pour stock and/or red wine to cover. Add bouquet garni. Cover and place in moderate oven for about 2 hours or until the meat is tender. Check during the last hour and add liquid if needed. Remove the meat and vegetables to a warm platter. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible. This gravy should not need any additional thickening. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pan Fried Trout Categories: Fish/sea Yield: 4 servings 2 lb Trout; Whole Or Fillets 3 tb Butter 1/2 c Cornmeal 1 x Salt & Pepper; To Taste Rinse the trout under cold running water. Pat dry. Sprinkle with salt and pepper. Melt the butter in a large heavy skillet on medium-high heat. Coat the trout in corn meal and shake off the excess. When the butter is melted, place the coated trout, flesh side down, in the skillet. Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying, if desired.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Crunch Baked Apples Categories: Desserts, Fruits Yield: 6 servings 6 ea Apples; Lg, * 1/4 ts Nutmeg; Ground 1/3 c Granola Type Cereal 2 ts Lemon Juice 1/3 c Dates; Pitted 6 tb Honey 1/4 c Almonds Or Walnuts; Chopped 3 tb Melted Butter Or Margarine 1/2 ts Cinnamon; Ground 3/4 c Apple Juice Or Water * Apples should be peeled if desired, but in all cases, cored. Place the apples in a 9-inch square baking pan. In a bowl combine the cereal, dates, almonds, cinnamon, nutmeg, lemon juice and 3 tb of honey. Spoon equal amounts of the filling into each apple packing it lightly. Stir together the melted butter, the remaining 3 tb of honey, and apple juice. Pour over the apples. Cover and bake in a 350 degree oven for 30 minutes. Uncover and continue to bake, basting often with the pan juices until tender when pierced, about 35 more minutes. Serve warm or cooled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flowerpots (Baked Alaska) Helen Corbitt - Texas Highways Mag Categories: Desserts Yield: 8 servings 1 ea Small Yellow Cake layer 1 ea Meringue 1 pt Ice Cream or Sherbet 3 ea Egg Whites 8 ea Clay Flower Pots 6 tb Sugar 8 ea Large Soda Straws 1/2 ts Vanilla +-------------------------------MERINGUE------------------------------ NOTE: Flower pots should be 2 1/2 in. high by 3 in. Diameter. Sterilize flower pots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. Add ice cream or sherbet to pots until three-quarters full. In the middle of each pot, force a large ice cream soda straw and cut off even with top of the pot. Pile meringue around the inside of the pot, leaving s over the soda straw open. Bake at 400 degrees until the meringue turn brown, (about 5 minutes). Insert fresh flowers in the soda straw. For a holiday look, use holly and red roses or carnations. For the Meringue: Beat the egg whites until foamy before slowly adding the sugar, beat well after each addition. Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot requires about a third of a cup of meringue Each serving, (vanilla ice cream was used for analysis) contains 262 calories, 5 grams protein, 9 grams fat, 42 grams carbohydrate, 158 mg sodium and 38 mg cholesterol. This recipe used to be prepared at the Hotel Driskill in Austin, Tx, b Ms. Corbitt. According to Texas Highways Magazine, Dec 90, it is now served by the hotel only at Banquets. Ms. Corbitt passed away in 1978 but her cookbook, Helen Corbitt's Cookbook is still enjoyed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Swirl Cheesecake Categories: Cheesecakes Yield: 12 servings 2 c Vanilla wafer crumbs 1 c Canned pumpkin 1 ts Vanilla 3/4 ts Cinnamon 1/4 c Margarine, melted 1/4 ts Ground nutmeg 3 ea Eggs 3/4 c Sugar 16 oz Neufchatel Cheese, softened Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Amaretto Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 12 servings 1 1/2 c chocolate wafer crumbs 6 tb butter, softened 1/3 c heavy cream 2 c sour cream 1 c blanched almonds, lightly 24 oz cream cheese, softened 1/2 c Amaretto 1 tb sugar 1 x toasted and chopped 1 c sugar 2 ts vanilla 1 c blanched almonds, lightly 1/3 c sugar 1 x toasted and chopped 4 ea eggs ~-------------------------------GARNISH-+-------------------------------- Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixtur on bottom and sides of a 10 inch springform pan. cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a beating well after each addition. Beat mixture until light. Pour into cru lined pan. Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly ove cake. Bake for 5 more minutes. Place on rack and let cool completely. cove lightly with wax paper and let chill overnight. When ready to serve, remov sides from pan and garnish with toasted almonds around outer edge and on to of cake. Hope this fills the bill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Amaretto Brownies Categories: Desserts, Chocolate Yield: 12 servings 1 c shortening 1 x handful sliced almonds 4 oz sq unsweetened chocolate 1/4 c butter or margarine 2 c sugar 2 tb half-and-half 4 ea eggs, beaten 1 oz sq unsweetened chocolate 2 tb Amaretto/almond-flavor 1 ds salt 1 1/2 c flour 2 1/2 c powdered sugar, sifted 1/2 ts salt 2 tb amaretto 1 ea recipe Amaretto Frosting ~--------------------------AMARETTO FROSTING-+--------------------------- ~--------------------------AMARETTO FROSTING-+--------------------------- Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate uares. Combine shortening (Crisco butter-flavored is good, or I've used rgarine be cholesterol-conscious) and chocolate in heavy saucepan; place er low heat, stirring constantly, until combined. Remove from heat and ol. Stir in eggs and amaretto. Combine flour and salt; add to creamed xture, stirring well. Pour batter into a lightly greased 13 x 9 x 2" king pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto osting, sprinkle with sliced almonds (or arrange in flowery patterns, to fancy). Cut into squares. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate uares. Combine butter & chocolate in a heavy saucepan; place over low at and stir constantly until melted. Stir in half and half. Add wdered sugar, salt Amaretto, stirring until smooth. Yield: Enough osting for 2 dozen brownies. (Original recipe from Gayle Scott, esapeake, VA) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Norene's Chicken Soup Categories: Soups/stews, Poultry Yield: 4 servings 1 ea Hen, Capon or Broiler 3 ea Stalks of Celery 1 tb Salt 1 ea Large Onion, sliced 8 c Cold Water 4 ea Sprigs of Dill 5 ea Large Carrots 1/4 ts Pepper Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave. In a soup kettle, combine chicken and salted water. Bring to a boil. Skim surface. Add carrots, celery, onion, dill and pepper to the hot broth. Cover and simmer until meat is tender and vegetables are cooked -- about two hours. Strain and refrigerate. Remove the fat that congeals on top and discard. Serve soup with noodles or rice, cooked separately or in the strained broth. Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth. In a bowl, pour boiling water over chicken. Trim off excess fat. Place chicken in a five-quart microwave-safe casserole. Cut carrots and celery into chunks. Add to chicken along with onion, dill and seasonings. cover with water. To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole. Cover casserole and microwave at high (100 %) power for 30 - 35 minutes or until soup is boiling. Stir. Simmer at medium power for 25 - 30 minutes. Let stand covered for 15 - 20 minutes. Strain soup. Serve as above. From The Gazette, 91/01/16. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Categories: Sauces, Mexican, Salsa Yield: 4 servings 1 ea Onion, finely chopped 1 cn 28 oz, Tomatoes, chopped 1 ea Large garlic clove 1 1/2 tb Balsamic vinegar 1 ea Green or Red Pepper 1/4 c Chopped fresh coriander 2 ea Jalapenos cored, minced In a one-quart casserole, combine onion, garlic, peppers and olive oil. Microwave covered at High (100%) for 3 minutes or until vegetables are softened. Stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. Refrigerate until ready to use. Makes 2 cups of sauce. From The Gazette 91/01/16. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kasha-Patate Sucree Categories: Vegetables Yield: 6 servings 1 1/3 c Buckwheat groats 1/4 c Milk 2 c Water 1/2 c Tamari 2 lb Sweet potatoes 1/4 c Vegetable oil 1 tb Butter (optional) 2 ea Garlic cloves, minced 2 ea Medium Onions, thin sliced This dish has three parts: kasha pilaf, sweet-potato puree and garlic sauce. Le Commensal has remained popular with Montrealers since opening at 2115 St. Denis in 1977. Kasha Thoroughly rinse the groats and discard water. In a medium saucepan, bring required water to a boil. Add rinsed groats. Cover. Reduce heat to low and cook groats for 10 minutes or until the water is absorbed and the groats are fluffy. Sweet-Potato Puree Cut sweet potatoes in halves and bake at 400 degrees for 50 minutes, or cut in chunks and boil for 30 - 40 minutes, or microwave chunks for about 7 minutes. Remove skins and discard. If using the onions, melt the butter in a medium skillet, and add onions. Cook over medium-high heat until the onions are translucent -- about 4 minutes. Set aside. In a large mixing bowl, mash sweet potatoes. Add sauteed onions, milk, salt and pepper. Garlic Sauce In a small bowl, blend tamari with vegetable oil and garlic. Combine the three parts of the recipe: spoon kasha into a serving dish; drizzle with garlic sauce. Top with sweet potato mixture. Serve hot. Serves 6. From The Gazette, 91/01/16. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Au Gingembre Categories: Vegetables Yield: 4 servings 1 lb Firm Tofu 2/3 c Sunflower oil 1/3 c Ginger root, grated 2/3 c Tamari Cut the tofu in slices and place them side by side in a shallow oven-proof dish. In a small bowl combine ginger, oil and tamari. Pour over the tofu. Let marinate for 1 - 3 hours. Preheat oven to 350 degrees. Bake for 25 - 30 minutes. Serves 4. From The Gazette, 91/01/16 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shake It and Bake It Coating Categories: Poultry Yield: 4 servings 1 c All-purpose flour 1 ts Paprika 2 ts Salt 1/2 ts Basil or Oregano, crushed 1 ts Pepper 1/2 ts Powdered Thyme 1/2 c Cracker crumbs 1/2 ts Garlic powder This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly mixed. Place mixture in a plastic bag. If using only 3 pounds of chicken, place half of the mixture in a tightly sealed jar and reserved for later use. Moisten the chicken pieces with milk or water. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees F for 45 - 60 minutes. From The Gazette, 91/01/16 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage, Cheese, and Egg Casserole Categories: Cheese/eggs, Sausages, Casseroles Yield: 6 servings 12 c Herb seasoned croutons 3/4 ts Dry mustard 2 c Grated sharp cheddar cheese 1/2 ts Salt 1 1/2 lb Mild bulk sausage 1 ea Dash of pepper 4 a ggs 1 cn Cream of mushroom soup 2 1/2 c Milk 1/2 c Milk Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Amaretto Chicken Categories: Poultry Yield: 8 servings 5 ea Boned Chicken Breasts 1 tb Vegetable Oil 3 tb Flour 3 tb Butter 1 1/2 ts Salt 1 1/2 tb Dijon Mustard 1 1/2 ts Ground Pepper 1 cn 6 1/4 oz Frozen Orange Juice 2 ts Paprika 1 c Amaretto Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later. Serves 8 - 10. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Escargot a la Bourguignonne Categories: Appetizers, French Yield: 8 servings 1 c Soft butter 2 tb Brandy 1/4 c Finely chopped parsley 32 ea Canned French snails 2 ea Shallots, finely chopped 32 ea Snail shells 1 ea Clove garlic, finely chopped 1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. [From "The New York Times International Cookbook."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails, Sicilian Style Categories: Appetizers Yield: 6 servings 2 lb Land snails 1/4 c Olive oil 1 x Water 1 x Freshly ground black pepper 1 x Salt 1/2 c Lemon juice 2 ea Cloves garlic finely chopped Serves 6 to 8. 1. There is a small membrane, known as an operculum, at the opening of each snail. Use a toothpick to remove this membrane and it will come off easily. 2. Place the snails in a basin and rinse thoroughly with cold water. Drain and rinse once more in cold water that contains a generous amount of salt. Rinse once more in cold water before cooking. 3. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt. Bring slowly to a boil and simmer six minutes, stirring occasionally. 4. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to make a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water. Stir with a whisk to blend. 5. Drain the snails and serve hot with the sauce cold. Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract. [From "The New York Times International Cookbook."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails Bourguignonne / Escargots a la Bourguignonne Categories: Appetizers, French Yield: 6 servings 24 ea Large Paris mushrooms 100 ea Canned Burgundy snails 1 x Salt and pepper 1/2 c Snail butter 1/2 c Oil Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snail Butter / Beurre D'escargots Categories: Sauces, French Yield: 100 servings 4 oz Softened butter 2 tb Chopped fresh parsley 1/2 c Finely chopped shallot 1 1/2 tb Salt 2 ea Cloves of garlic 1 ts Pepper For snails a la Bourguignonne. Preparation time 15 minutes. For 100 fair-sized snails. Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley. Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Beef Vegetable Soup with Noodles Categories: Soups/stews, Vegetables, Ground beef, Beef, Pasta Yield: 6 servings 1 lb Medium Ground Beef 1 1/2 tb Extra Virgin Olive Oil 1 cn 14 oz, Italian Tomato Sauce 1 tb Oregano 8 c Water 1 tb Mexican Chili Powder 2 ea Onions, chopped 1 tb Freshly Ground Pepper 1 lb Frozen Corn, Peas, Carrots 2 ts Red Cayenne Pepper 6 oz Egg Noodles 2 ts Salt Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes. Add the egg noodles, turn the heat to low and heat another 20 minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Oysters with Banana Salsa Categories: Fish/sea, Sauces, Mexican, Salsa Yield: 4 servings 4 tb Curry Powder; Best Quality,* 4 c Water 4 tb Butter Or Margarine; Melted 1 ea Bay Leaf 2 tb Shallots; Minced 1 ts Peppercorns 2 ea Cloves Garlic; Blanch&Pureed 1/2 ts Fennel Seed 2 c Fish Fumet 2 ea Sprigs Parsley 2 c Heavy Cream 1 ts Fresh Thyme; Minced 1 x Juice Of 1 Lime 4 ea Red Bananas; Ripe, ** 1 x Salt To Taste 2 ts Serrano Chiles; Minced 20 ea Lg Wellfleet Oysters 2 tb Corn Oil 2 lb Whitefish Trimmings 2 tb Line Juice 1 c Sliced Mushrooms 2 tb Cilantro; Minced 1 ea Carrot; Sm, Chopped 2 ts Mint; Minced 1 ea White Onion; Md, Sliced Thin 2 tb Tamarind Paste 1 c Oyster Liquor 1/2 c Red Bell Pepper; *** 1 c White Wine ~------------------------------FISH FUMET--------------------------------- ~-----------------------------BANANA SALSA-------------------------------- * Use the best curry powder that you can find. Also the freshest. ** Cut the red bananas into 1/4-inch dice. *** Cut the red pepper into 1/4-inch dice. In a very heavy skillet, saute the curry powder in the butter until fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt. Broil or grill the oysters over pecan or mesquite until they open. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes. Strain and reserve the liquid. BANANA SALSA: Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snail Fritters / Beignets D'escargots Categories: Appetizers, French Yield: 8 servings 1 x Canned or cooked snails 2 tb Olive oil 1 x Oil for frying 1 x Salt and pepper 1 x Parsley sprigs to garnish 1 tb Olive oil 2 ea Eggs, separated 1 x Herbs 1 1/2 c Flour Preparation time 1 hour 35 minutes including marinating. Cooking time 8 minutes. Ingredients: 60 Burgundy snails 100 petits-gris snails (canned or freshly cooked) 2 eggs, separated 1 1/2 cups flour 2 Tbsp olive oil 1 Tbsp olive oil First make the batter. Mix the egg yolks with the flour and olive oil. Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil). Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels. Serve garnished with fried parsley. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larousse Traditional French Cooking."] Note: I can't figure out how you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snail Omelette / Cagouilles En Omelette Categories: Cheese/eggs, French Yield: 4 servings 50 ea Petits-gris snails 1 ea Dried fig leaf 1 x Salt and pepper 6 ea Eggs, separated 1 x Fennel Preparation time 15 minutes. Cooking time 1 hour. Starve the snails and clean them well. Cook them for 1 hour in boiling water with added salt, fennel and a fig leaf; drain and remove them from their shells. Prepare an omelette mixture. Beat the egg yolks and fold in the stiffly beaten whites. Make an omelette in the usual way and fill with the snails. Wine: red or white Haut-Poitou, Anjou or Touraine. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails Cauderan / Escargots a la Cauderan Categories: Appetizers, French Yield: 8 servings 6 tb Lard 1 x Chicken stock 3 oz Raw country ham 1 x Salt and pepper 10 ea Shallots 1 x Bouquet garni 1 x Fresh white breadcrumbs 100 ea Petits-gris snails 1/4 c Dry white bordeaux Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine. Moisten with stock and season with salt and pepper. Add the bouquet garni and cook for 20 minutes. Add the starved and well-washed snails. Cook over a low heat for 40 minutes, turning often. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chipotle Mussels with Orange Mayonnaise Categories: Fish/sea, Mexican Yield: 4 servings 4 lb Fresh Mussels; Washed,Abt 50 12 ea Sprigs Of Cilantro 3 tb Garlic; Thinly Sliced 1 ea Egg Yolk; Extra Large, **** 1 x Zest Of 2 Oranges; * 1 c Virgin Olive Oil 4 tb Chipotle Chiles; Canned, ** 1 tb Orange Zest; Very Fine Chop 4 c Water; *** 4 tb Fresh Orange Juice 3 tb Olive Oil 1 tb Fresh Lime Juice 4 tb Fresh Orange Juice 2 tb Cilantro; Finely Chopped ~--------------------------ORANGE MAYONNAISE----------------------------- * Cut the zest from the oranges in very long strips. ** Puree the canned chiles. *** You can also use light fish broth in place of the water. **** The egg yolk should be at room temperature. To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water. Cover, bring to a boil and steam for 4 minutes. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place. Reduce the liquid by half and add the oil and orange juice. Divide the mussels on the half-shell evenly between soup plates and add the broth. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro. ORANGE MAYONNAISE: Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop for the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop. From The Coyote Cafe Cookbook by Mark Miller ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sopa Leao Velloso Categories: Soups/stews, Fish/sea, Portuguese Yield: 8 servings 1 ea Grouper (4 lb) 4 ea Tomatoes, peeled, chopped 1 lb Shrimps in shell 1 tb Fresh chopped coriander 1 ds Salt 1 c Fresh chopped parsley 1 ea Bouquet Garni 1 ds Cayenne Pepper 24 ea Mussels or clams in shell 1 lb Crab meat 1/4 c Olive oil 1 lb Lobster meat 3/4 c Green onions, chopped 1 ds Ground Pepper 3 ea Garlic cloves, crushed The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks and set aside. Place fish head in a large pot of cold water. Add salt and bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2 hours. Discard fish head and bouquet garni, reserving edible parts of fish head. Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink. Remove, discard shells and black veins, and reserve. Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open. Remove from stock, remove seafood from shells, and reserve seafood. Strain stock to remove any sand or shell particles. Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables soften, then add mixture to fish stock. Heat remaining oil and gently fry grouper steaks. remove skin and bones, break grouper into pieces and add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Borscht Categories: Soups/stews, Pork/ham Yield: 6 servings 1/2 c White Beans 1/4 c Cream or Milk 2 lb Lean Pork Spareribs 1 tb All purpose flour 4 ea Medium Beets, peeled, grated 1 ds Ground Pepper 1 ea Large Onion, diced 1 ea Juice of 1/2 lemon 1 1/2 ts Salt 1 ea Sour Cream 1/4 ea Medium Cabbage, shredded 1 ea Chopped Fresh Dill Mary Pshyk's Ukrainian beet soup is served with chopped fresh dill sprinkled on each bowlful and rye or black bread. Soak beans in cold water for two hours, drain, add more cold water to cover and simmer until tender, about two hours. Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum, and simmer for about 20 minutes. Remove meat with slotted spoon, skim fat from stock and return meat to pot. Add beets, onion and salt and simmer until meat is cooked, about 45 minutes more. Add cooked beans and cabbage and cook until cabbage is tender, about 10 minutes. Blend cream and four and stir into soup. Continue cooking, stirring, until soup thickens slightly. Season to taste with salt, pepper and lemon juice. Serve hot with sour cream and dill. Six to eight servings. From The Gazette 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ossobucco Categories: Beef, Veal Yield: 6 servings 6 ea Veal Shanks 2 ea Carrots, chopped 1/2 c All purpose flour 1 ea Stalk celery, chopped 4 tb Butter 1 ea Clove of Garlic, chopped 1/4 c Olive oil 1 c White wine 1 ds Salt 1 c Chicken and beef stock 1 ds Ground Pepper 2 ea Bay leaves 1 ea Large Onion, chopped Dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan. Season with salt and pepper and transfer to three-quart casserole. Use pan drippings and frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned. Add wine and boil until it almost evaporates. Add stock and simmer for five minutes. Season with salt and pepper and pour mixture evenly over meat in casserole. Add bay leaves, one at each side of the casserole. Cover and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 hours. Five minutes before end of baking time, add Gremolata topping. Gremolata Topping Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic. Wanda Calcagni says the tradition in her region of Emilia Romagna in north-east Italy is to accompany this veal dish with short-grain rice that's fried in butter and olive oil and simmered in meat stock. Sometimes she serves it with fettucine with butter and Parmesan cheese. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hernekeitto Categories: Soups/stews, Pork/ham Yield: 6 servings 1/2 lb Dried whole green peas 1 pn Dry mustard 2 qt Cold Water 1 ds Salt 1 lb Pork leg 1 ds Ground Pepper 1 ts Dried marjoram This Finnish pea soup can be made well in advance. You can double or triple the recipe and freeze it in useful quantities. Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it. Rinse peas and soak in cold water in large port for 8 hours or overnight. Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften. Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked. When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup. You may need to add more water to pot for desired consistency. Season with marjoram, mustard, salt and pepper. Heat to blend flavors and serve hot. Serves 6. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Biryani Categories: Poultry, India Yield: 6 servings 1/2 c Vegetable oil 1/2 ts Garam Marsala 3 ea Medium onions, chopped fine 1/4 ts Cayenne Pepper 2 ea Cloves of Garlic, chopped 1/2 ts Salt 1 oz Fresh ginger, chopped 2 ts Tomato Paste 3/4 lb Boneless chicken 2 ea Bay Leaves 2 ea Brown Cardamon pods 3/4 c Plain yogurt 4 ea Whole Cloves 1 ea Saffron rice recipe 14 ea Whole Black Peppercorns 1 ea Biryani recipe 2 ts Dried Coriander 1 ea Tomato slices 1 ts Cumin seeds 1 ea Green pepper rings 2 ts White poppy seeds 1 ea Fresh coriander 2 ts Fresh lemon juice Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often. From The Gazette 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saffron Rice Categories: Vegetables, Rice/grains Yield: 6 servings 2 tb Butter 2 ea Bay Leaves 1 ts Cumin seeds 1/2 c Uncooked rice 1 ea 1 inch Cinnamon stick 1 ts Salt 3 ea Brown cardamon pods, crushed 1 1/2 c Chicken stock 4 ea Whole Cloves 1/4 ts Saffron 1/2 ts Black Peppercorns Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biryani Categories: Vegetables, Ethnic Yield: 6 servings 6 tb Butter 1/2 c Raisins 1/2 c Almonds 3/4 c Chicken stock 1/2 c Cashews Heat 4 tablespoons of butter in a heavy frying pan and saute almonds, cashews and raisins for about 2 minutes. Stir nut mixture into Saffron Rice. To Serve: Spread 1/3 of saffron rice mixture evenly in ovenproof dish. Spread 1/2 meat mixture over rice. Repeat once again and finish with final 1/3 of rice. Half an hour before serving, heat chicken stock, add remaining butter to stock and pour over rice and meat dish. cover and bake in oven preheated to 350 degrees for 20 - 25 minutes or until all liquid is absorbed. Serve trimmed with tomato slices, green pepper rings and fresh coriander. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lime Cheesecake Categories: Cheesecakes Yield: 10 servings 1 1/4 c Graham Cracker Crumbs 1 tb Grated lime rind 2 tb Sugar 1/4 c Key Lime Juice 1/4 c Butter or margarine, melted 1 ts Vanilla Extract 1 ts Grated Lime Rind 2 c Sour Cream 3 pk Softened Cream Cheese (8 oz) 3 tb Sugar 3/4 c Sugar 1 ea Fresh Strawberries (Optional 3 ea Eggs 1 ea Lime slices (Optional) Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool. Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake. Recipe from Southern Living advertisement. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttermilk Pecan Pralines (Cook 'em Horns) Categories: Candies Yield: 40 servings 3 c Sugar 3/4 c White Corn Syrup 1 ts Baking Soda 2 tb Butter 1 ea Pinch of Salt 2 c Pecan Halves 1 c Buttermilk In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails with Frogs' Legs / Escargots Aux Grenouilles Categories: French Yield: 4 servings 48 ea Burgundy snails 1/2 c Milk 1 x Court bouillon 1 x Flour 4 ea Shallots 4 tb Butter 1 x Chives 1 x Salt and pepper 3/4 c White Macon wine 1 x Chopped parsley, to garnish 24 ea Frogs' legs [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails Menetrel / Escargots a la Menetrel Categories: Appetizers, French Yield: 8 servings 1 lb Butter 1 ts Pepper 1/2 c Parsley, chopped 1 tb Quatre-epices 1 tb Crushed garlic 100 ea Canned snails 3 tb Shallots, chopped 1/2 c White wine (optional) 12 ea Canned anchovy fillets 2 c Fresh white breadcrumbs 1 tb Salt Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets. Season with the salt, pepper and spice, then work through a fine sieve. [Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove. --mkm] Place a piece of butter the size of a bean inside each snail shell. Add the snail, then close up the shell with some more butter, pressing it down firmly. Arrange the snails on a dish and moisten with the wine if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails Sommeroise / Escargots a la Sommeroise Categories: Appetizers, Pork/ham, French Yield: 8 servings 100 ea Snails 1/2 lb Fatty bacon 1 x Vinegar 6 ea Shelled walnuts, ground 2 ea Thyme sprigs 4 ea Canned anchovy fillets 1/2 ea Bay leaf 3 ea Garlic cloves 1 ea Basil sprig 1 x Salt and pepper 1 ea Pared orange peel 3 tb Flour 7 oz Pork rind 6 1/2 lb Whole trimmed spinach leaves 1/2 c Olive oil Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for at least 8 days, then wash them in several changes of water until clean. Rinse with vinegar, then drain. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind. When the snails are almost cooked, drain them and remove them from their shells. [I guess boiling them makes it easier to remove them from their shells. --mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means chop the bacon first. --mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper. Thicken the mixture with the flour, then serve on a bed of spinach. [Make sure you wash all the grit off the spinach first. --mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux d'Aix-en-Provence. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Mousse Categories: Desserts, Chocolate Yield: 4 servings 1 c Half and half,scalded 1 ea Pinch of salt 1 c Chocolate chips 1 tb Creme de menthe 1 ea Egg 2 c Whipped cream Combine first 5 ingredients in blender container. Process on high for 1 minute. Pour into serving dishes. Chill until set. Top with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Bread Categories: Breads, Cakes Yield: 10 servings 2 c Flour 1 ts Baking soda 1 c Sugar 1 ts Vanilla 1/3 c Oil 1/2 ts Salt 2 ea Eggs 4 ea Bananas mash bananas and mix with other ingredients. Bake at 350 for 50 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Enchiladas Categories: Poultry, Mexican Yield: 4 servings 3 ea Chicken breast halves 2 c Shredded cheddar cheese 16 oz Can tomatoes,chopped 1 ts Ground cumin 10 oz Can cream of chicken soup 1/2 ts Garlic powder 4 oz Can chopped green chilies 12 ea Corn tortillas 1 c Chopped onion or onion salt Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Kisses Categories: Cookies Yield: 30 servings 1 3/4 c Flour 1 ts Vanilla 1/2 c Sugar 1/2 ts Salt 1/2 c Brown sugar 1 ea Egg 1/2 c Butter 2 tb Milk 1/2 c Peanut butter 1 pk Hersheys chocolate kisses 1 ts Baking soda (have kisses unwrapped before removing cookies from oven) Cream sugar, butter, egg and vanilla. Add peanut butter and milk, mix well. Add in dry ingredients. Spoon out by spoonfuls onto ungreased cookie sheet. Bake at 375 for 10-12 minutes. Remove from oven and top each cookie with a kiss while still hot. = Tip = if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Penuche Categories: Candies Yield: 10 servings 2 c Dark Brown Sugar; Firm Pack 2 1/2 tb Butter; In Small Pieces 3/4 c Milk 1 ts Vanilla 1/8 ts Salt 3/4 c Pecans; Chopped Oil a jelly-roll pan or an 8 X 8-inch pan. Combine the sugar, milk and salt in a heavy 3-quart pot, stirring to mix well. Place over medium heat and bring to a boil, stirring constantly, until the sugar dissolves. Cove and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil, over medium heat, to the firm ball stage (240-250 degrees F.), stirring only if it starts to burn. Remove from the heat and immediately place the pot in a larger pot filled with cold water; this will stop the cooking process and bring the temperature down. Drop in the butter and let cool slightly, without stirring. beat until it starts to thicken, add the vanilla and the pecans and continue to beat until the candy loses some of its gloss. Spread evenly in the pan and mark into squares. When firm, cut into pieces and store in an airtight container. From Fannie Farmer's New Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sugar Fudge (Penuche) Categories: Candies Yield: 6 servings 1 c White Sugar; Granulated 2 oz Unsweetened Chocolate; 2 Sqs 1 c Light Brown Sugar; Firm Pack 4 tb Butter; 1/2 stick 1/2 c Heavy (Whipping) Cream 1 1/2 ts Vanilla 3 tb Molasses; * 1/2 c Chopped Nuts; Optional * This is to taste. The original recipe called for 4 Tbls of Molasses, STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.). Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110 degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Tenderloin with Mustard Sauce Categories: Sauces, Pork/ham Yield: 2 servings 8 oz Pork Tenderloin; 2 pieces 1/4 c Water 1/4 ts Salt 1 tb Dijon Style Mustard; PLUS 1/4 c Onion; Chopped 1 ts Dijon Style Mustard 1/4 c Green Pepper; Chopped 1 ts Unbleached Flour Place the pork tenderloin in a 24-oz shallow casserole. Sprinkle with salt and onion. Cover with vented plastic wrap and microwave, on medium (50%) power for 4 minutes; rotate the casserole 1/4 turn. Microwave 4 minutes longer. Mix the remaining ingredients; spoon over the pork. Cover with vented plastic wrap and microwave, turning the casserole 1/4 turn every 3 minutes, until pork is done, 4 to 6 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey-Spice Apple Categories: Fruits, Desserts Yield: 2 servings 2 ea Cooking Apples; Med. 1/4 ts Cinnamon; Ground 2 tb Raisins 2 ts Regular Margarine Or Butter 2 tb Honey Core the apples and pare a 1-inch strip of skin from around the middle of each to prevent splitting. Place the apples in two 10-oz custard cups. Pack the raisins into the apples. Mix the honey and cinnamon, pour over the raisins and into the apples. Top with margarine. Cover tightly and microwave on high (100%) until tender when pierced with a fork, 3 to 4 minutes. Serve warm with cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Hollandaise Sauce(Low Cholesterol) Categories: Sauces, Fish/sea Yield: 1 servings 1 c Hellmanns real mayonnaise 1/2 ts Dry mustard 2 ea Egg whites 1/4 ts Salt(optional) 2 tb Lemon juice In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium-low heat until thick (do not boil). Serve over vegetables or fish. Makes 1 1/2 cups 5 mg cholesterol per Tb.spoon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cambell's Mock Hollandaise Categories: Sauces Yield: 1 servings 1 cn Cream of celery soup 2 tb Lemon juice 1/2 c Milk 2 ea Egg yolks, slightly beaten 2 tb Butter or margarine In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blender Hollandaise Sauterne Categories: Sauces, Vegetables Yield: 1 servings 3 ea Eggs, separated 1 pn Cayenne 1/4 c Christian brothers 3/4 c Butter 1/4 ts Salt uterne Place egg yolks, wine and seasonings in blender. Heat butter to foaming hot. Blend egg yolk mixture at high speed for 2 seconds; uncover and pour butter into mixture while still blending at high speed. Fold in stiffly beaten egg whites and serve immediately or keep warm by placing container in warm water. Serve over cooked asparagus, broccoli or with eggs benedict. Approximately 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quickie Hollandaise Sauce Categories: Sauces Yield: 1 servings 1/2 c Butter or margarine 2 tb Lemon juice 1/8 ts Salt 3 ea Egg yolks In small saucepan, heat butter with lemon juice and salt until bubbly. Add slowly to egg yolks, beating constantly. Makes 3/4 cup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Mushroom Casserole Categories: Poultry, Casseroles Yield: 6 servings 4 lb Chicken 1 lb Fresh Mushrooms 16 oz Bottle Italian Dress 2 x Garlic Cloves 6 c White Wine 4 cn Chicken Gravy (10 1/ Wash and trim mushrooms and cut in half. In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another container. Return chicken and mushrooms to casserole. Mix 2 cups marinade with cans of gravy and pour over chicken. Bake at 325 degree for 1 1/2 hours. Serve hot over rice, potatoes or biscuits. Note 1: Remaining marinade can be frozen for later use as marinade fo barbeque. -----